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Chen Y, Zhang Q, Liu W, Xu W, Wang J, Li Z, Geng F. Research Note: Analysis of microbial diversity on the shell surface of eggs collected from geographically distinct farms in China. Poult Sci 2024; 103:103659. [PMID: 38537401 PMCID: PMC11067731 DOI: 10.1016/j.psj.2024.103659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2024] [Revised: 03/09/2024] [Accepted: 03/11/2024] [Indexed: 05/01/2024] Open
Abstract
Micro-organisms on the eggshell surface of affect the quality of the egg. Sometimes, these microbes even pose a serious threat to the health of the egg's consumer. Bacterial 16S rDNA and fungal internal transcribed spacer region were sequenced to analyze the microbial diversity on the shell surface of the eggs collected from 4 distinct regions of China: Guyuan (GY; 1.5 million hens), Langfang (LF; 0.1 million hens), Beihai (BH; 1.2 million hens), and Dongguan (DG; 0.2 million hens). The results showed a higher bacterial and fungal abundance on the eggs collected from the northern and southern China farms, respectively. The dominant bacterial phylum detected across all egg samples was Firmicutes. In addition, the shell surfaces of the DG and LF samples harbored abundant levels of Proteobacteria. The dominant fungal phyla detected across all egg samples were Ascomycota and Basidiomycota. The bacterial compositions on eggshell surfaces differed significantly across all geographic regions, and the fungal composition differed significantly between samples collected from the southern and northern farms (P < 0.05). The abundance and composition of microbial colonies on the eggshell surface varied based on their geographical location (climate and environment) and farming scale (management). Our findings provide an important reference for optimizing the cleaning and disinfection methods for fresh eggs collected from different sources.
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Affiliation(s)
- Yan Chen
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Qionglian Zhang
- Southwest University of Science and Technology, Mianyang, 621010, China; Fengji Food Group Co., Ltd., Mianyang, 621000, China
| | - Wenbing Liu
- Fengji Food Group Co., Ltd., Mianyang, 621000, China
| | - Wenlong Xu
- Fengji Food Group Co., Ltd., Mianyang, 621000, China
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Zhihua Li
- Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China.
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2
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Knaga S, Kasperek K, Luchowska A, Drabik K, Próchniak T, Zięba G, Batkowska J. The relationship between lysozyme gene polymorphism and quality changes during the storage of eggs derived from 2 commercial strains of Japanese quail. Poult Sci 2024; 103:103792. [PMID: 38729073 PMCID: PMC11103425 DOI: 10.1016/j.psj.2024.103792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 04/08/2024] [Accepted: 04/19/2024] [Indexed: 05/12/2024] Open
Abstract
During the storage irreversible changes occur in eggs that result in a deterioration of their quality. The most significant changes affect the albumen. One of the major proteins of albumen present in egg white is lysozyme, which protects the embryo from microorganisms. This enzyme also contributes to the qualitative characteristics of albumen. It is possible that its polymorphism also affects the quality and stability of the obtained raw material that is, table eggs. Therefore, the aim of this study was to assess the potential effect of polymorphism in the lysozyme gene and protein on the quality changes during the storage of eggs derived from 2 genetic strains of Japanese quail belonging to various utility types. Eggs from selected females of laying and meat-type breeds were stored for 14 wk. During this period the egg quality traits were evaluated 10 times. DNA was isolated from each female and all exons of the lysozyme gene had been sequenced. In total, fourteen SNPs' and one 4-bp indel mutation were identified in exons and adjacent intronic sequences, among which SNP1 (1:32140723) resulted in a substitution of lysine with glutamine (Q21K). The results showed that SNP1 (strain S22), as well as the SNP2, SNP5, SNP7, SNP8, SNP10, SNP11, SNP12 and SNP13 were significantly associated with breaking strength during egg storage in both investigated Japanese quail strains. Furthermore, a 3 haplotype blocks containing nine SNPs (2, 5, 6, 7, 8, 10, 11, 12 and 13) were identified. These blocks displayed 8 distinct haplotypes that had significant association with breaking strength at all storage time points where egg quality analyses were performed. The study also revealed significant effects of breed and storage time on the egg quality traits. These results provide new insights into the genetic basis of egg quality during storage and could be incorporated into the breeding programs involving these strains.
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Affiliation(s)
- S Knaga
- Department of Animal Biotechnology and Genetics, Bydgoszcz University of Science and Technology, Bydgoszcz 85-084, Poland
| | - K Kasperek
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, Lublin 20-950, Poland
| | - A Luchowska
- Student Research Circle of Dentofacial Orthopedics and Orthodontics, Poznan University of Medical Sciences, Poznan 60-812, Poland
| | - K Drabik
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, Lublin 20-950, Poland
| | - T Próchniak
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, Lublin 20-950, Poland
| | - G Zięba
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, Lublin 20-950, Poland
| | - J Batkowska
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, Lublin 20-950, Poland.
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An JH, Lee HS. Effect of the storage temperature on the quality of eggs inoculated with Salmonella Enteritidis onto shell. Food Sci Biotechnol 2024; 33:1255-1260. [PMID: 38440673 PMCID: PMC10908673 DOI: 10.1007/s10068-023-01402-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 07/10/2023] [Accepted: 07/24/2023] [Indexed: 03/06/2024] Open
Abstract
This study explored the temperature-dependent effect on the growth characteristics of Salmonella Enteritidis (SE) on eggshell toward identifying an appropriate storage temperature for unwashed eggs in an actual distribution environment. Among the test storage temperatures (10 °C, 25 °C, and 35 °C), 25 °C was determined to be an appropriate storage temperature, with no effect of changing temperature on the control of SE on eggshell. Regarding the effect of the temperature on egg quality, the quality indicators of egg such as Haugh unit, yolk index, albumin index, and albumin pH were significantly maintained. These results indicated that unwashed eggs should be distributed at 25 °C for SE control, and the storage temperature should be below 10 °C from at least day 4 onward after the start of distribution to maintain egg quality. This study will assist for safety management of unwashed egg in an actual distribution environment.
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Affiliation(s)
- Ji-Hoon An
- Department of Food Safety and Regulatory Science, Chung-Ang University, Anseong, 17546 Republic of Korea
| | - Hee-Seok Lee
- Department of Food Safety and Regulatory Science, Chung-Ang University, Anseong, 17546 Republic of Korea
- Department of Food Science and Biotechnology, Chung-Ang University, Anseong, 17546 Republic of Korea
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4
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Nolasco E, Baraka E, Yang J, Ciftci ON, Majumder K. In-vitro bio-accessibility and antioxidant activity of commercial standard and enriched whole egg compounds influenced by production and domestic cooking practices. Food Chem 2024; 430:136948. [PMID: 37542967 DOI: 10.1016/j.foodchem.2023.136948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Revised: 07/12/2023] [Accepted: 07/17/2023] [Indexed: 08/07/2023]
Abstract
Commercial whole eggs can be enriched to deliver health-beneficial compounds such as lutein and polyunsaturated fatty acids (PUFA). The combined effect of domestic cooking and gastrointestinal (GI) digestion on enriched egg bio-accessibility and biological activity must be fully elucidated. Thus, this study determines how the combined factors modulate whole egg bio-accessibility and antioxidant activity. Eggs from local supermarkets were cooked and subjected to in vitro GI digestion. The eggs and hydrolysates were characterized for their degree of hydrolysis (DH), carotenoid, PUFA, peptide content, and antioxidant activity. The cooking and digestion influence the DH and carotenoids, whereas PUFA and peptide contents remain unaffected. There was no difference in the antioxidant capacity between the different types of eggs. This study introduces a holistic approach to understanding how production and domestic cooking conditions modulate the bio-accessibility and bioactivity of eggs, which could be used to maximize the health benefits of eggs to consumers.
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Affiliation(s)
- Emerson Nolasco
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, United States
| | - Eugene Baraka
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, United States
| | - Junsi Yang
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, United States
| | - Ozan N Ciftci
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, United States; Department of Biological Systems Engineering, University of Nebraska-Lincoln, Lincoln, NE 68583-0726, United States
| | - Kaustav Majumder
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, United States.
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An JH, Hwang Y, Hwang S, Kwon H, Gu H, Park K, Choi C. Comparative Evaluation of Egg Quality in Response to Temperature Variability: From Farm to Table Exposure Scenarios. Food Sci Anim Resour 2023; 43:1002-1016. [PMID: 37969324 PMCID: PMC10636220 DOI: 10.5851/kosfa.2023.e62] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/26/2023] [Accepted: 09/26/2023] [Indexed: 11/17/2023] Open
Abstract
This study aimed to develop appropriate temperature management practices and provide scientific evidence to support the development of sell-by-date guidance for eggs. Washed and unwashed eggs were subjected to storage under six different scenarios, and both types of eggs were stored at temperatures up to 35°C to evaluate the sell-by-date. Despite temperature fluctuations or continuous storage at 30°C for 5 days, subsequent storage at 10°C resulted in significantly higher Haugh unit and yolk index on day 15. These results indicate that refrigerating eggs from retail sales until consumption is effective for egg quality management, despite the exposure of up to 35°C during distribution. In terms of sell-by-date evaluation, washed eggs retained class B quality for an additional 37 days beyond the recommended sell-by-date at 15°C, which is above the regulated storage temperature. However, unwashed eggs maintained class B quality for approximately 20 days at 30°C-35°C, emphasizing the need for sell-by-date guidelines for unwashed eggs. This study is the first to provide appropriate egg-handling practices based on the actual distribution environment in Korea.
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Affiliation(s)
- Ji-Hoon An
- Department of Food Safety and Regulatory
Science, Chung-Ang University, Anseong 17546, Korea
| | - Youngmin Hwang
- Department of Food Safety and Regulatory
Science, Chung-Ang University, Anseong 17546, Korea
| | - Sumin Hwang
- Department of Food Science and
Biotechnology, Chung-Ang University, Anseong 17546,
Korea
| | - Hyojin Kwon
- Department of Food Science and
Biotechnology, Chung-Ang University, Anseong 17546,
Korea
| | - Hyelim Gu
- Department of Food Science and
Biotechnology, Chung-Ang University, Anseong 17546,
Korea
| | - Kihwan Park
- Department of Food Science and
Biotechnology, Chung-Ang University, Anseong 17546,
Korea
| | - Changsun Choi
- Department of Food and Nutrition,
Chung-Ang University, Anseong 17546, Korea
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Truong L, King AJ. Lipid oxidation and antioxidant capacity in multigenerational heat stressed Japanese quail (Coturnix coturnix japonica). Poult Sci 2023; 102:103005. [PMID: 37647839 PMCID: PMC10472301 DOI: 10.1016/j.psj.2023.103005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 07/28/2023] [Accepted: 07/31/2023] [Indexed: 09/01/2023] Open
Abstract
In some areas of the world, climate-controlled poultry houses are not possible; thus, likely resulting in lower production measurements and poorer quality poultry products due to lipid oxidation during heat stress. In Japanese quail, heat stress can occur starting at 30˚C; however, as climate change becomes more severe, temperatures above 30˚C may become more frequent. Endogenous antioxidant enzymes such as superoxide dismutase (SOD) and catalase (CAT) can prevent further oxidation. The goal of this study was to determine if 10 generations of selection for low feed conversion ratio (FCR) in Japanese quail at 31.1˚C resulted in lower lipid oxidation and more antioxidant activity. The experimental design for adult tissues was 4 treatments × 2 sexes × 4 tissue types and for egg yolks was 4 treatments × 3 wk of lay with varying storage conditions. Lipid oxidation was determined in brain, liver, kidney, thigh, and yolk. SOD and CAT activities were determined in brain, liver, kidney, and thigh. ANOVA indicated significance at P ≤ 0.05. Results suggested that heat stress at 31.1˚C and 10 generations of selection for low FCR did not significantly affect lipid oxidation and antioxidant enzyme activities across all tissues. Tissue differences occurred in lipid oxidation and antioxidant enzyme activity. Brain had the most oxidation, followed by liver > kidney > thigh (P < 0.0004). Kidneys had significantly more CAT activity than brain, liver, and thigh. Brain and thigh had similar CAT activities. Thus, poultry products from quail raised at this temperature may have similar quality to those that are raised within their thermoneutral zone (18 to 30˚C). Future directions could include comparisons within the thermoneutral zone and incrementally higher temperatures to 1) to pinpoint the temperature when biochemical measurements in tissues associated with lipid oxidation begin to occur, 2) determine when total antioxidant capacity and lipid oxidation are significantly higher, and 3) ascertain SOD and CAT activity in day-of-lay yolks of eggs for future production to properly administer heat stress mitigation strategies.
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Affiliation(s)
- Linda Truong
- Department of Animal Science, University of California, Davis, CA 95616, USA.
| | - Annie J King
- Department of Animal Science, University of California, Davis, CA 95616, USA
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Chen GZ, Chumngoen W, Kaewkot C, Sun YM, Tan FJ. Combination of sensory evaluation with conventional physiochemical analyses to evaluate quality changes during long-term storage and estimate the shelf life of chicken eggs. Br Poult Sci 2023; 64:594-604. [PMID: 37267021 DOI: 10.1080/00071668.2023.2220113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Accepted: 05/16/2023] [Indexed: 06/03/2023]
Abstract
1. This study developed a comprehensive sensory evaluation system that consisted of descriptions corresponding to United States Department of Agriculture photos to evaluate overall acceptability, albumen and yolk appearances and odours. It determined physiochemical parameters of eggs stored at 7°C (7W12 and 7U12 for washed and unwashed, respectively) for 12 weeks and stored at 25°C (25W4 and 25U4 for washed and unwashed, respectively) for four weeks.2. Throughout storage, there was a general downward trend in Haugh units (HU) and yolk index and an upward trend in air cell size, weight loss and S-ovalbumin content were observed (P < 0.05). The 25W4 and 25U4 egg quality rapidly deteriorated from grade AA (HU 81.7) to grade B after two weeks (HU 46.5 and 49.6), whereas 7W12 and 7U12 eggs remained grade A after 12 weeks (HU 67.3 and 66.9). High correlations were observed between the sensory and physiochemical parameters (i.e., R2 = 0.93, 0.93, 0.88 and 0.94 for albumen appearance, yolk appearance, sensorial odour and overall acceptability, respectively, with HU in 25W4 eggs).3. Eggs stored at 25°C and classified into 'premium', 'class I', and 'class II' on the basis of their HU had estimated shelf life of 0.5, 1.5 and 2.5 weeks, while shelf lives of 4, 9 and 15 weeks were estimated for 7°C-stored premium, class I and II eggs, respectively.4. In conclusion, distinct HU requirements for eggs of different quality classes under two storage temperatures need to be established. Incorporating sensory evaluation with conventional physiochemical analyses is promising to assess and estimate egg quality changes. Further research work about the influences of different storage temperatures and possible temperature fluctuations during storage on egg quality changes is needed.
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Affiliation(s)
- G-Z Chen
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
| | - W Chumngoen
- Department of Animal Science, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom, Thailand
| | - C Kaewkot
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
| | - Y-M Sun
- National Animal Industry Foundation, Taipei, Taiwan
| | - F-J Tan
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
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Cornescu GM, Panaite TD, Untea AE, Varzaru I, Saracila M, Dumitru M, Vlaicu PA, Gavris T. Mitigation of heat stress effects on laying hens' performances, egg quality, and some blood parameters by adding dietary zinc-enriched yeasts, parsley, and their combination. Front Vet Sci 2023; 10:1202058. [PMID: 37397001 PMCID: PMC10310801 DOI: 10.3389/fvets.2023.1202058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Accepted: 05/23/2023] [Indexed: 07/04/2023] Open
Abstract
Objective Finding natural, handy and efficient nutritional solutions to prevent and mitigate negative effects caused by environmental heat stress and to be applied to large-scale laying hen industry. Research design A 3-weeks trial was conducted on 128 laying hens TETRA-SL LL (50 weeks of age) housed in 8 cages/group, 4 laying hens/cage, 32 laying hens/group, under heat stress conditions (34±1°C). The basal diet on corn and soybean meal was formulated to be isocaloric and isonitrogenic. Compared to Control group diet (C), experimental groups E1 included 1% zinc-enriched yeast; E2 included 2% parsley and E3 included 1% zinc-enriched yeast combined with 2% parsley to minimize the heat stress effects. Methods The parsley and the zinc-enriched yeast were analysed for their chemical composition, total polyphenols, antioxidant capacity, minerals, vitamin E and incorporated into the ration structure. Production parameters, egg quality, biochemical and haematological profiles of blood samples were analysed during the trial. Results A statistically significant (p < 0.05) average egg weight was noticed on E2 and E3 compared to Control group, and also during the 1st week compared to the 2nd and the 3rd experimental weeks. Average daily feed intake values were highly significant (p < 0.001) on E3 group compared to C, E1, E2, and on the 2nd week compared to the 3rd experimental week (p < 0.021). Feed conversion rate was highly significant (p < 0.001) during the 2nd and the 3rd experimental weeks compared to the 1st week. The average daily egg production was highly significant (p < 0.001) within 1st week compared to the 2nd and 3rd weeks. A highly significant (p < 0.001) yolk coloration was noticed on E2 and E3 groups. The malondialdehyde (MDA) concentration decreased significantly (p < 0.05) to all experimental groups compared to Control group during the 14th and 28th days of storage. Conclusion These findings suggest that the two ingredients minimized the heat stress effects on production performance parameters with a demonstrated antioxidant capacity role by delaying the lipid peroxidation during different storage time periods.
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Affiliation(s)
- Gabriela Maria Cornescu
- Animal Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Balotesti, Romania
| | - Tatiana Dumitra Panaite
- Animal Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Balotesti, Romania
| | - Arabela Elena Untea
- Animal Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Balotesti, Romania
| | - Iulia Varzaru
- Animal Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Balotesti, Romania
| | - Mihaela Saracila
- Animal Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Balotesti, Romania
| | - Mihaela Dumitru
- Animal Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Balotesti, Romania
| | - Petru Alexandru Vlaicu
- Faculty of Animal Production Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Bucharest, Romania
| | - Teodor Gavris
- Faculty of Animal Production Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Bucharest, Romania
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Wengerska K, Batkowska J, Drabik K. The eggshell defect as a factor affecting the egg quality after storage. Poult Sci 2023; 102:102749. [PMID: 37220686 DOI: 10.1016/j.psj.2023.102749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 04/19/2023] [Accepted: 04/19/2023] [Indexed: 05/25/2023] Open
Abstract
The aim of the study was to assess the influence of shell defects on the quality of eggs after storage. The study material consisted of 1,800 brown-shelled eggs from cage rearing system which were candled on the day of laying to determine the shell quality. Eggs with the 6 most common shell defects (external crack, severe stripe marks, points, wrinkled, pimples, sandy) and eggs without defects (control group) were then stored for 35 days at 14°C and 70% humidity. The weight loss of eggs was monitored every 7 days, and the quality characteristics of whole eggs (weight, specific gravity, shape), shell (defects, strength, color, weight, thickness, density), albumen (weight, height, pH) and yolk (weight, color, pH) of 30 eggs from each group were analysed at the beginning (0 days) and after 28 and 35 days of storage. The changes resulting from water loss (air cell depth, weight loss, shell permeability) were also evaluated. The study showed that all investigated shell defects significantly influenced the characteristics of the whole egg during the storage, modifying traits such as specific gravity, water loss, shell permeability, albumen height and pH, as well as proportion, index and pH of the yolk. Furthermore, an interaction between time and the shell defects presence was found.
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Affiliation(s)
- Karolina Wengerska
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland
| | - Justyna Batkowska
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland.
| | - Kamil Drabik
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland
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Sun L, Xin Q, Jiao H, Wang X, Zhao J, Li H, Zhou Y, Cao A, Wang J, Lin H. Effect of exogenous bile salts supplementation on the performance and hepatic lipid metabolism of aged laying hens. J Anim Sci 2023; 101:skad334. [PMID: 37773415 PMCID: PMC11025372 DOI: 10.1093/jas/skad334] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Accepted: 09/28/2023] [Indexed: 10/01/2023] Open
Abstract
Bile acids (BA), a series of hydroxylated steroids secreted by the liver, are involved in the digestion and absorption of dietary fats. In the present study, the effect of exogenous BAs on the performance and liver lipid metabolism of laying hens was investigated. Three hundred and sixty 50-wk-old Hy-line Brown hens were randomly allocated into three groups and subjected to one of the following treatments: fed with the basal diet (control, Con), the basal diet supplemented with 0.1 g/kg (0.1 g/kg BAs), or 0.2 g/kg (0.2 g/kg BAs) porcine BAs. Laying performance, egg quality, and blood parameters were measured during the 8-wk experimental period. The expression of genes related to hepatic lipid metabolism was determined at the end of experiment. The results showed that BAs treatments had no influence (P > 0.05) on laying rate, egg weight, and feed efficiency. BAs treatment, however, significantly decreased mortality of hens (P = 0.006). BAs treatment showed a transient negative influence on eggshell quality at week 4 but not at week 8. The yolk color on week 8 was increased by BAs treatments (P < 0.0001) compared to control. The duodenum index showed a tendency to be increased (P = 0.053) and jejunum index were increased (P = 0.007) by BAs treatment. Compared to control, BAs treatments decreased lipid droplet content (P < 0.0001) and TG content (P = 0.002) of liver. Fatty acid synthase activity was also decreased as an effect of BAs dietary supplementation. Compared to the control group, 0.1 g/kg BAs treatment increased (P < 0.05) the mRNA expression of genes Farnesoid X receptor (FXR) (P = 0.042), cytochrome P450 family 7 subfamily A member 1 (CYP7A1) (P = 0.002), and cytochrome P450 family 8 subfamily B member 1 (CYP8B1) (P = 0.017), fatty acid synthase (FAS) (P = 0.020), acetyl-CoA carboxylase (ACC) (P = 0.032), sterol regulatory element binding protein-1c (SREBP-1c) (P = 0.037), proliferator-activated receptor gamma (PPARγ) (P = 0.002), apolipoprotein B (APO-B) (P = 0.020), and very low density lipoprotein receptor (VLDLR) (P = 0.024). In conclusion, the addition of exogenous BAs reduces lipid accumulation in liver. BA supplementation reduces the mortality of hens and improves egg yolk color, with no unfavorable effect on laying performance. The result suggests that suppressed FAS activity is involved in the reduced hepatic lipid accumulation by BAs treatment.
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Affiliation(s)
- Lijing Sun
- College of Animal Science and Technology, Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, Key Laboratory of Efficient Utilization of Non-grain Feed Resources (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shandong Agricultural University, 61, Daizong Street, Taian City, Shandong Province 271018, PRChina
| | - Qian Xin
- College of Animal Science and Technology, Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, Key Laboratory of Efficient Utilization of Non-grain Feed Resources (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shandong Agricultural University, 61, Daizong Street, Taian City, Shandong Province 271018, PRChina
| | - Hongchao Jiao
- College of Animal Science and Technology, Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, Key Laboratory of Efficient Utilization of Non-grain Feed Resources (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shandong Agricultural University, 61, Daizong Street, Taian City, Shandong Province 271018, PRChina
| | - Xiaojuan Wang
- College of Animal Science and Technology, Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, Key Laboratory of Efficient Utilization of Non-grain Feed Resources (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shandong Agricultural University, 61, Daizong Street, Taian City, Shandong Province 271018, PRChina
| | - Jingpeng Zhao
- College of Animal Science and Technology, Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, Key Laboratory of Efficient Utilization of Non-grain Feed Resources (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shandong Agricultural University, 61, Daizong Street, Taian City, Shandong Province 271018, PRChina
| | - Haifang Li
- College of Life Sciences, Shandong Agricultural University, 61, Daizong Street, Taian City, Shandong Province 271018, PR China
| | - Yunlei Zhou
- College of Chemistry and Material Science, Shandong Agricultural University, 61, Daizong Street, Taian City, Shandong Province 271018, PR China
| | - Aizhi Cao
- Shandong Longchang Animal Health Products Co., Ltd., Jingshi Street, Jinan City, Shandong Province 250000, PR China
| | - Jianmin Wang
- Shandong Longchang Animal Health Products Co., Ltd., Jingshi Street, Jinan City, Shandong Province 250000, PR China
| | - Hai Lin
- College of Animal Science and Technology, Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, Key Laboratory of Efficient Utilization of Non-grain Feed Resources (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shandong Agricultural University, 61, Daizong Street, Taian City, Shandong Province 271018, PRChina
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Vlaicu PA, Untea AE, Turcu RP, Panaite TD, Saracila M. Rosehip ( Rosa canina L.) Meal as a Natural Antioxidant on Lipid and Protein Quality and Shelf-Life of Polyunsaturated Fatty Acids Enriched Eggs. Antioxidants (Basel) 2022; 11:antiox11101948. [PMID: 36290672 PMCID: PMC9598169 DOI: 10.3390/antiox11101948] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/26/2022] [Accepted: 09/26/2022] [Indexed: 11/24/2022] Open
Abstract
Eggs are a common food of animal origin, inexpensive, and rich in bioactive substances with high biological value. Eggs enriched in polyunsaturated fatty acids (PUFA) are extremely desired by the progressive consumer. However, during storage, eggs undergo some physiochemical changes, which decrease their value. In this regard, the effect of dietary rosehip meal and flaxseed meal on hens’ egg quality characteristics, amino acids, fatty acids, health-related indices, antioxidant capacity, total polyphenols content, and shelf life was examined. For this study 120 Tetra SL laying hens, 29 weeks of age, were fed, for 4 weeks, three diets that included control (basal diet—RF0), basal diet + 1.5% rosehip and 7% flaxseed meal (RF1), and basal diet + 3% rosehip and 7% flaxseed meal (RF2). Productive performance of hens were recorded. The content of essential amino acids (EAA), antioxidant amino acids (AAA), and sulfur amino acids (SAA) was higher in RF1 and RF2, compared with RF0. Eggs belonging to the RF1 and RF2 groups had significantly (p < 0.05) higher content of n-3 PUFAs, especially linolenic and docosahexaenoic acids. Total antioxidant capacity and polyphenol content increased in both rosehip supplemented groups, but especially in RF2. Moreover, eggs from RF1 and RF2 groups maintained significantly higher egg quality parameters after storage for 14 and 28 days in the refrigerator (5 °C) and ambient temperature (21 °C), compared with those from the RF0 group. In the Haugh unit, yolk and albumen pH presented better values in RF1 and RF2 eggs compared to the RF0 eggs.
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Oliveira GDS, McManus C, Dos Santos VM. Essential oils and propolis as additives in egg coatings. WORLD POULTRY SCI J 2022. [DOI: 10.1080/00439339.2022.2119914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- G. D. S. Oliveira
- Faculty of Agronomy and Veterinary Medicine, University of Brasília, Brasília, Brazil
| | - C. McManus
- Faculty of Agronomy and Veterinary Medicine, University of Brasília, Brasília, Brazil
| | - V. M. Dos Santos
- Laboratory of Poultry Science, Federal Institute of Brasília, Brasília, Brazil
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da Silva Pires PG, Bavaresco C, Moraes PDO. Hundred years of knowledge on table egg refrigeration. WORLD POULTRY SCI J 2022. [DOI: 10.1080/00439339.2022.2105276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Paula Gabriela da Silva Pires
- Faculdade de Agronomia, Department of Animal Science, Universidade Federal Do Rio Grande Do Sul, Campus of Porto Alegre-RS, Brazil
| | | | - Priscila de Oliveira Moraes
- School of Agricultural Sciences, Department of Animal Sciences and Rural Development, Universidade Federal de Santa Catarina, Campus of Florianópolis, Brazil
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da Silva Pires PG, Bavaresco C, Wirth ML, Moraes PO. Egg coatings: trends and future opportunities for new coatings development. WORLD POULTRY SCI J 2022. [DOI: 10.1080/00439339.2022.2075298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | | | - M. L. Wirth
- Department of Animal Sciences and Rural Development, Universidade Federal de Santa Catarina, School of Agricultural Sciences, Florianópolis, Brazil
| | - P. O. Moraes
- Department of Animal Sciences and Rural Development, Universidade Federal de Santa Catarina, School of Agricultural Sciences, Florianópolis, Brazil
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Wijayawardana D, Prabashwari T, Vidanarachchi J, Himali S. Development of a Spent Cinnamon Bark Incorporated Egg Box and Analysis of Its Effectiveness on Internal Quality Characteristics of Chicken Eggs. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- D.A.H.D Wijayawardana
- Department of Animal Science, Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
| | - T.I.G Prabashwari
- Department of Animal Science, Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
| | - J.K Vidanarachchi
- Department of Animal Science, Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
| | - S.M.C Himali
- Department of Animal Science, Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
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Obianwuna UE, Oleforuh-Okoleh VU, Wang J, Zhang HJ, Qi GH, Qiu K, Wu SG. Potential Implications of Natural Antioxidants of Plant Origin on Oxidative Stability of Chicken Albumen during Storage: A Review. Antioxidants (Basel) 2022; 11:antiox11040630. [PMID: 35453315 PMCID: PMC9027279 DOI: 10.3390/antiox11040630] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 03/18/2022] [Accepted: 03/22/2022] [Indexed: 02/04/2023] Open
Abstract
Enhanced albumen quality is reflected in increased thick albumen height, albumen weight, and Haugh unit value, while the antimicrobial, antioxidant, foaming, gelling, viscosity, and elasticity attributes are retained. Improved albumen quality is of benefit to consumers and to the food and health industries. Egg quality often declines during storage because eggs are highly perishable products and are most often not consumed immediately after oviposition. This review provides insights into albumen quality in terms of changes in albumen structure during storage, the influence of storage time and temperature, and the mitigation effects of natural dietary antioxidants of plant origin. During storage, albumen undergoes various physiochemical changes: loss of moisture and gaseous products through the shell pores and breakdown of carbonic acid, which induces albumen pH increases. High albumen pH acts as a catalyst for structural changes in albumen, including degradation of the β-ovomucin subunit and O-glycosidic bonds, collapse of the ovomucin-lysozyme complex, and decline in albumen protein–protein interactions. These culminate in declined albumen quality, characterized by the loss of albumen proteins, such as ovomucin, destabilized foaming and gelling capacity, decreased antimicrobial activity, albumen liquefaction, and reduced viscosity and elasticity. These changes and rates of albumen decline are more conspicuous at ambient temperature compared to low temperatures. Thus, albumen of poor quality due to the loss of functional and biological properties cannot be harnessed as a functional food, as an ingredient in food processing industries, and for its active compounds for drug creation in the health industry. The use of refrigerators, coatings, and thermal and non-thermal treatments to preserve albumen quality during storage are limited by huge financial costs, the skilled operations required, environmental pollution, and residue and toxicity effects. Nutritional interventions, including supplementation with natural antioxidants of plant origin in the diets of laying hens, have a promising potential as natural shelf-life extenders. Since they are safe, without residue effects, the bioactive compounds could be transferred to the egg. Natural antioxidants of plant origin have been found to increase albumen radical scavenging activity, increase the total antioxidant capacity of albumen, reduce the protein carbonyl and malondialdehyde (MDA) content of albumen, and prevent oxidative damage to the magnum, thereby eliminating the transfer of toxins to the egg. These products are targeted towards attenuating oxidative species and inhibiting or slowing down the rates of lipid and protein peroxidation, thereby enhancing egg quality and extending the shelf life of albumen.
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Affiliation(s)
- Uchechukwu Edna Obianwuna
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (J.W.); (H.-J.Z.); (G.-H.Q.)
| | - Vivian U. Oleforuh-Okoleh
- Department of Animal Science, Faculty of Agriculture, Rivers State University, Nkpolu-Oroworukwo, Port-Harcourt PMB-5080, Nigeria;
| | - Jing Wang
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (J.W.); (H.-J.Z.); (G.-H.Q.)
| | - Hai-Jun Zhang
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (J.W.); (H.-J.Z.); (G.-H.Q.)
| | - Guang-Hai Qi
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (J.W.); (H.-J.Z.); (G.-H.Q.)
| | - Kai Qiu
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (J.W.); (H.-J.Z.); (G.-H.Q.)
- Correspondence: (K.Q.); (S.-G.W.)
| | - Shu-Geng Wu
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (J.W.); (H.-J.Z.); (G.-H.Q.)
- Correspondence: (K.Q.); (S.-G.W.)
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Tan FJ, Rungruengpet W, Simsiri U, Kaewkot C, Sun YM, Chumngoen W. Influences of Egg Washing and Storage Temperature on Quality and Shelf Life of Duck Eggs During Storage. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2022. [DOI: 10.1590/1806-9061-2021-1554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- FJ Tan
- National Chung Hsing University, Taiwan
| | | | - U Simsiri
- National Chung Hsing University, Taiwan
| | - C Kaewkot
- National Chung Hsing University, Taiwan
| | - YM Sun
- National Animal Industry Foundation, Taiwan
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The Use of the Dynamics of Changes in Table Eggs during Storage to Predict the Age of Eggs Based on Selected Quality Traits. Animals (Basel) 2021; 11:ani11113192. [PMID: 34827924 PMCID: PMC8614337 DOI: 10.3390/ani11113192] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/05/2021] [Accepted: 11/06/2021] [Indexed: 11/30/2022] Open
Abstract
Simple Summary The freshness is the most important characteristic of table eggs. EU legislation does not provide clear guidelines how to store table eggs or how to elongate their shelf life. Changes occurring in eggs after laying are a natural consequence of the passage of time, and there is no method for precise determination of “age” in a randomly chosen egg. The dynamics of changes of individual quality features of the raw material during its extended storage period of up to 35 days were determined. For this purpose, the evaluation of quality traits was performed daily, and the data thus obtained made it possible to create a multivariate mathematical model which, after further statistical processing, makes it possible to determine with high certainty (above 95%) the age of an egg on the basis of its measurable traits, both non-destructive and destructive. The study allowed us to select easily measurable egg quality traits, whose values clearly change in time. The detailed data of daily variability and methods of data statistical analysis are not only of scientific importance, but are also a useful diagnostic tool in assessing the freshness of table eggs on the basis of their quality characteristics. Abstract The aim of the study was to determine daily changes in some egg quality parameters, indirectly reflecting egg freshness, and to assess the possibility of predicting time from laying using mathematical methods. The study material consisted of 365 table eggs of medium (M, ≥53 g and <63 g) and large (L, ≥63 g and <73 g) weight classes (commercial stock, cage system, brown-shelled eggs) collected on the same day. Eggs were numbered individually and placed on transport trays and stored (14 °C, 70% RH). Every day, for 35 days, egg quality characteristics were analyzed (10 eggs per group). The change of traits in time was analyzed on the basis of linear and polynomial regression equations, depending on the trait. Based on model fitting, eight traits were selected as those most affected by storage time: egg weight and specific weight, Haugh units, albumen weight, air cell depth, yolk index, albumen and yolk pH. These traits, excluding those related to the weight, were then used in a multiple linear regression model to predict egg age. All regression models presented in this study were characterized by high predictive efficiency, which was confirmed by comparison of the observed and estimated values.
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Rachtanapun P, Homsaard N, Kodsangma A, Leksawasdi N, Phimolsiripol Y, Phongthai S, Khemacheewakul J, Seesuriyachan P, Chaiyaso T, Chotinan S, Jantrawut P, Ruksiriwanich W, Wangtueai S, Sommano SR, Tongdeesoontorn W, Jantanasakulwong K. Effect of Egg-Coating Material Properties by Blending Cassava Starch with Methyl Celluloses and Waxes on Egg Quality. Polymers (Basel) 2021; 13:polym13213787. [PMID: 34771344 PMCID: PMC8587928 DOI: 10.3390/polym13213787] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 10/26/2021] [Accepted: 10/29/2021] [Indexed: 11/25/2022] Open
Abstract
An egg-coating material was developed to extend the shelf-life and freshness of eggs by blending cassava starch (CS) with gelling agents and waxes. The effects of the properties of this egg coating on egg quality were investigated. Hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC), beeswax, and paraffin wax were used. CS blended with low-molecular-weight paraffin (Paraffin(L)) and CMC coating material displayed a tensile strength of 4 MPa, 34% elongation at break, 0.0039 g day−1 m−2 water vapor permeability, and a water contact angle of 89° at 3 min. Eggs coated with CS/CMC/Paraffin(L) solutions had a Haugh unit value of 72 (AA grade) and exhibited a weight loss of 2.4% in 4 weeks. CMC improved the compatibility of CS and Paraffin(L). This improvement and the hydrophobicity of Paraffin(L) provided suitable mechanical and water-resistance properties to the coating material that helped to maintain the quality of the coated AA-grade eggs with low weight loss for 4 weeks.
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Affiliation(s)
- Pornchai Rachtanapun
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
| | - Nattagarn Homsaard
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
| | - Araya Kodsangma
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
| | - Noppol Leksawasdi
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
| | - Yuthana Phimolsiripol
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
| | - Suphat Phongthai
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
| | - Julaluk Khemacheewakul
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
| | - Phisit Seesuriyachan
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
| | - Thanongsak Chaiyaso
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
| | - Suwit Chotinan
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
- Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Pensak Jantrawut
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Warintorn Ruksiriwanich
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sutee Wangtueai
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand
| | - Sarana Rose Sommano
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
- Plant Bioactive Compound Laboratory (BAC), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | | | - Kittisak Jantanasakulwong
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
- Correspondence: ; Tel.: +66-(0)53948274; Fax: +66-(0)53948230
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Narinç D, Aydemir E. Chick quality: an overview of measurement techniques and influencing factors. WORLD POULTRY SCI J 2021. [DOI: 10.1080/00439339.2021.1892469] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- D. Narinç
- Department of Animal Science, Faculty of Agriculture, Akdeniz University, Antalya, Turkey
| | - E. Aydemir
- Department of Animal Science, Faculty of Agriculture, Akdeniz University, Antalya, Turkey
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Simsiri U, Rungruengpet W, Kaewkot C, Sun YM, Świąder K, Wanangkarn A, Tan FJ. Influence of Cold Chain Integrity during Postwashing Processing and Storage on Chicken Egg Quality. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2021. [DOI: 10.1590/1806-9061-2021-1458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- U Simsiri
- National Chung Hsing University, Taiwan
| | | | - C Kaewkot
- National Chung Hsing University, Taiwan
| | - YM Sun
- National Animal Industry Foundation, Taiwan
| | - K Świąder
- Warsaw University of Life Sciences, Poland
| | | | - FJ Tan
- National Chung Hsing University, Taiwan
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Yamak US, Sarica M, Erensoy K, Ayhan V. The effects of storage conditions on quality changes of table eggs. J Verbrauch Lebensm 2020. [DOI: 10.1007/s00003-020-01299-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Homsaard N, Kodsangma A, Jantrawut P, Rachtanapun P, Leksawasdi N, Phimolsiripol Y, Seesuriyachan P, Chaiyaso T, Sommano SR, Rohindra D, Jantanasakulwong K. Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14675] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Nattagarn Homsaard
- School of Agro‐Industry Faculty of Agro‐Industry Chiang Mai University Mae‐Hea, Mueang Chiang Mai 50100 Thailand
| | - Araya Kodsangma
- School of Agro‐Industry Faculty of Agro‐Industry Chiang Mai University Mae‐Hea, Mueang Chiang Mai 50100 Thailand
| | - Pensak Jantrawut
- Department of Pharmaceutical Sciences Faculty of Pharmacy Chiang Mai University Chiang Mai 50200 Thailand
| | - Pornchai Rachtanapun
- School of Agro‐Industry Faculty of Agro‐Industry Chiang Mai University Mae‐Hea, Mueang Chiang Mai 50100 Thailand
- Cluster of Agro Bio‐Circular‐Green Industry Chiang Mai University Chiang Mai 50200 Thailand
| | - Noppol Leksawasdi
- School of Agro‐Industry Faculty of Agro‐Industry Chiang Mai University Mae‐Hea, Mueang Chiang Mai 50100 Thailand
- Cluster of Agro Bio‐Circular‐Green Industry Chiang Mai University Chiang Mai 50200 Thailand
| | - Yuthana Phimolsiripol
- School of Agro‐Industry Faculty of Agro‐Industry Chiang Mai University Mae‐Hea, Mueang Chiang Mai 50100 Thailand
- Cluster of Agro Bio‐Circular‐Green Industry Chiang Mai University Chiang Mai 50200 Thailand
| | - Phisit Seesuriyachan
- School of Agro‐Industry Faculty of Agro‐Industry Chiang Mai University Mae‐Hea, Mueang Chiang Mai 50100 Thailand
- Cluster of Agro Bio‐Circular‐Green Industry Chiang Mai University Chiang Mai 50200 Thailand
| | - Thanongsak Chaiyaso
- School of Agro‐Industry Faculty of Agro‐Industry Chiang Mai University Mae‐Hea, Mueang Chiang Mai 50100 Thailand
- Cluster of Agro Bio‐Circular‐Green Industry Chiang Mai University Chiang Mai 50200 Thailand
| | - Sarana Rose Sommano
- Cluster of Agro Bio‐Circular‐Green Industry Chiang Mai University Chiang Mai 50200 Thailand
- Plant Bioactive Compound Laboratory (BAC) Department of Plant and Soil Sciences Faculty of Agriculture Chiang Mai University Chiang Mai 50200 Thailand
| | - David Rohindra
- School of Biological and Chemical Sciences Faculty of Science, Technology and Environment The University of the South Pacific Laucala Bay Road Suva Fiji
| | - Kittisak Jantanasakulwong
- School of Agro‐Industry Faculty of Agro‐Industry Chiang Mai University Mae‐Hea, Mueang Chiang Mai 50100 Thailand
- Cluster of Agro Bio‐Circular‐Green Industry Chiang Mai University Chiang Mai 50200 Thailand
- Center of Excellence in Materials Science and Technology Faculty of Science Chiang Mai University Chiang Mai Thailand
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Protein-bound N-carboxymethyllysine and N-carboxyethyllysine in raw and heat treated whites and yolks of hen eggs. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103491] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Pires PGDS, Bavaresco C, Leuven AFR, Gomes BCK, de Souza AK, Prato BS, Kindlein L, Andretta I. Plasticizer types affect quality and shelf life of eggs coated with rice protein. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:971-979. [PMID: 32123418 PMCID: PMC7026354 DOI: 10.1007/s13197-019-04130-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/01/2019] [Accepted: 10/05/2019] [Indexed: 11/28/2022]
Abstract
The aim of study was evaluate the effect of using rice protein coating with different plasticizers types on the quality of eggs storaged at 20 °C for 6 weeks. Three hundred eggs were coated with rice protein at 8% solution combined with glycerol, propylene glycol or sorbitol. Uncoated eggs showed the highest weight loss (5.31%), while rice protein with glycerol (4.29%) propylene glycol (4.13%) and sorbitol (4.07%) solutions were effective in preventing weight lost. Uncoated eggs had the worst HU (58.40), albumen (9.52) and yolk (7.06) pH, and YI (0.33) after 6 weeks of storage. The eggs coated of rice protein with glycerol, propylene glycol and sorbitol presented results with similar intern quality between them during all the storage period. However, the use of sorbitol as a plasticizer in the coating is more efficient in maintaining control of the increase in albumen pH. Scanning electron microscopy demonstrated a lower surface porosity in coated eggshell, indicating that the use of the coating may provide a protective barrier against the transfer of gases and moisture. In conclusion, the best egg protection results in terms of egg quality are obtained in eggs coated with rice protein and sorbitol.
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Affiliation(s)
- Paula Gabriela da Silva Pires
- Federal University of Rio Grande do Sul – UFRGS, Av. Bento Gonçalves 7712, Agronomia, Porto Alegre, RS 91540-000 Brazil
| | - Caroline Bavaresco
- Faculdade de Agronomia Eliseu Maciel, Federal University of Pelotas – UFPel, Campus Capão do Leão, Av. Eliseu Maciel, s/n°, Capão do Leão, RS 96160-000 Brazil
| | | | - Bruna Cristina Kuhn Gomes
- Federal University of Rio Grande do Sul – UFRGS, Av. Bento Gonçalves 7712, Agronomia, Porto Alegre, RS 91540-000 Brazil
| | - Aline Kummer de Souza
- Federal University of Rio Grande do Sul – UFRGS, Av. Bento Gonçalves 7712, Agronomia, Porto Alegre, RS 91540-000 Brazil
| | - Brenda Santaiana Prato
- Federal University of Rio Grande do Sul – UFRGS, Av. Bento Gonçalves 7712, Agronomia, Porto Alegre, RS 91540-000 Brazil
| | - Liris Kindlein
- Federal University of Rio Grande do Sul – UFRGS, Av. Bento Gonçalves 7712, Agronomia, Porto Alegre, RS 91540-000 Brazil
| | - Ines Andretta
- Federal University of Rio Grande do Sul – UFRGS, Av. Bento Gonçalves 7712, Agronomia, Porto Alegre, RS 91540-000 Brazil
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28
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Li Q, Wang K, Zheng J, Sun C, Ge C, Yang N, Xu G. Nanostructural basis for the gloss of chicken eggshells. Poult Sci 2020; 98:5446-5451. [PMID: 31222300 DOI: 10.3382/ps/pez329] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Accepted: 06/10/2019] [Indexed: 11/20/2022] Open
Abstract
The nanostructure greatly contributes to eggshell formation, the mechanical properties of eggshells, and mineral dissolution during incubation. In this study, to investigate the effect of the nanostructure on the gloss of eggs, the gloss and eggshell quality (cuticle coverage, color, and thickness) of 105 eggs were measured. According to the order of the gloss, the surface roughness of 30 high-gloss and 30 low-gloss eggs was compared. The gloss had no significant correlation with the eggshell color and thickness (P > 0.05) and a significant relationship with the cuticle coverage (r = 0.19, P < 0.01). The surface roughness significantly differed between the high- and low-gloss eggs (P < 0.001), and the gloss was negatively correlated with the surface roughness (r(high-group) = -0.61, r(low-group) = -0.56, P < 0.01). The shell gloss of 30 oiled eggs with mineral oil and 30 normal eggs from commercial brown-egg layers was also compared. The oil coating increased the eggshell gloss, but the roughness was unchanged. This is the first report to establish the contribution of nanostructure for the gloss of chicken eggshell. The surface roughness can be used as an indicator of the gloss, which could be helpful for selective breeding to improve the eggshell brightness. Our research also provides the foundation for further investigation of the effect of non-pigmentary contributors on the chicken eggshell appearance.
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Affiliation(s)
- Quanlin Li
- National Engineering Laboratory for Animal Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.,Key Laboratory of Animal Genetics, Breeding and Reproduction, MARA, Beijing 100193, China
| | - Kun Wang
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed, College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Jiangxia Zheng
- National Engineering Laboratory for Animal Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.,Key Laboratory of Animal Genetics, Breeding and Reproduction, MARA, Beijing 100193, China
| | - Congjiao Sun
- National Engineering Laboratory for Animal Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.,Key Laboratory of Animal Genetics, Breeding and Reproduction, MARA, Beijing 100193, China
| | - Changrong Ge
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed, College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Ning Yang
- National Engineering Laboratory for Animal Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.,Key Laboratory of Animal Genetics, Breeding and Reproduction, MARA, Beijing 100193, China
| | - Guiyun Xu
- National Engineering Laboratory for Animal Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.,Key Laboratory of Animal Genetics, Breeding and Reproduction, MARA, Beijing 100193, China
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29
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Pires PGS, Leuven AFR, Franceschi CH, Machado GS, Pires PDS, Moraes PO, Kindlein L, Andretta I. Effects of rice protein coating enriched with essential oils on internal quality and shelf life of eggs during room temperature storage. Poult Sci 2020; 99:604-611. [PMID: 32416847 PMCID: PMC7587904 DOI: 10.3382/ps/pez546] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Accepted: 09/09/2019] [Indexed: 11/20/2022] Open
Abstract
The effectiveness of rice protein coatings enriched with essential oils on maintaining interior quality of fresh eggs was evaluated during storage at 20°C for 6 wk. Egg quality was assessed by weight loss, Haugh unit (HU), albumen pH, and yolk index (YI) in uncoated eggs (control treatment) and eggs coated with rice protein concentrate at 8% enriched or not with different essential oils (1%): tea tree (Melaleuca alternifolia), copaíba (Copaifera langsdorffii), or thymo (Thymus vulgaris). The HU and YI were higher in coated eggs (P < 0.001). Data were submitted to variance analysis, and the statistical models included the effects of treatments (coating types), storage periods (weeks), and interaction (treatments by storage periods). Weight loss increased (P < 0.001) during long-term storage. Uncoated eggs showed the highest weight loss (5.43%), whereas coatings of rice protein alone (4.23%) or enriched with tea tree (4.10%), copaíba (3.90%), and thymo (4.08%) solutions were effective in preventing weight lost (P < 0.001). The coating use preserved the internal quality of the eggs for up to 3 wk longer than uncoated eggs in terms of HU, YI, and pH. Uncoated eggs had the worst (P < 0.001) HU (58.46), albumen pH (9.48), and YI (0.33) after 6 wk of storage. In conclusion, the use of coatings based on rice protein concentrate enriched with different essential oils influences the internal quality of eggs during storage and may be an effective alternative for increasing the shelf life of commercial eggs.
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Affiliation(s)
- P G S Pires
- Universidade Federal do Rio Grande do Sul, Faculdade de Agronomia, Department of Animal Science, Campus of Porto Alegre, RS 91540-000, Brazil.
| | - A F R Leuven
- Universidade Federal do Rio Grande do Sul, Faculdade de Agronomia, Department of Animal Science, Campus of Porto Alegre, RS 91540-000, Brazil
| | - C H Franceschi
- Universidade Federal do Rio Grande do Sul, Faculdade de Agronomia, Department of Animal Science, Campus of Porto Alegre, RS 91540-000, Brazil
| | - G S Machado
- Universidade Federal do Rio Grande do Sul, Faculdade de Agronomia, Department of Animal Science, Campus of Porto Alegre, RS 91540-000, Brazil
| | - P D S Pires
- Universidade Federal do Rio Grande do Sul, Faculdade de Agronomia, Department of Crop Protection, Campus of Porto Alegre, RS 91540-000, Brazil
| | - P O Moraes
- Universidade Federal de Santa Catarina, School of Agricultural Sciences, Department of Animal Sciences and Rural Development, Campus of Florianópolis, SC 88034-000, Brazil
| | - L Kindlein
- Universidade Federal do Rio Grande do Sul, Faculdade de Agronomia, Department of Animal Science, Campus of Porto Alegre, RS 91540-000, Brazil
| | - I Andretta
- Universidade Federal do Rio Grande do Sul, Faculdade de Agronomia, Department of Animal Science, Campus of Porto Alegre, RS 91540-000, Brazil
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30
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Pires PGS, Pires PDS, Cardinal KM, Leuven AFR, Kindlein L, Andretta I. Effects of rice protein coatings combined or not with propolis on shelf life of eggs. Poult Sci 2019; 98:4196-4203. [PMID: 31041444 DOI: 10.3382/ps/pez155] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Accepted: 04/22/2019] [Indexed: 01/05/2023] Open
Abstract
Although eggs are an excellent protein source, they are a perishable product. Many methods exist to extend shelf life of food and one of them is the use of protein coatings that may be combined with antimicrobial substances, as propolis. The effectiveness of rice protein coatings plus propolis on maintaining interior quality and eggshell breaking strength of fresh eggs was evaluated during storage at 20°C for 6 wk. Egg quality was assessed by weight loss, Haugh unit (HU), albumen pH, yolk index (YI), shell strength, and scanning electron microscopy in uncoated eggs (control treatment) and eggs coated with rice protein concentrate and propolis at 5 or 10%. The HU and YI were higher in coated eggs (P < 0.001). Weight loss increased (P < 0.001) during long-term storage. Uncoated eggs showed the highest weight loss (5.39%), whereas rice protein (4.27%) and rice protein plus propolis at 5% (4.11%) and 10% (4.40%) solutions were effective in preventing weight lost (P < 0.001). Uncoated eggs had the worst (P < 0.001) HU (58.47), albumen pH (9.48), and YI (0.33) after 6 wk of storage. The eggs coated with rice protein and rice protein plus propolis presented results with similar intern quality between them during all the storage period. Scanning electron microscopy demonstrated a lower surface porosity in coated eggshell, indicating that the use of the coating may provide a protective barrier against the transfer of gases and moisture. In conclusion rice protein and propolis treatments helped to maintain egg quality for a longer time compared to uncoated eggs. These could be a viable alternative for maintaining the internal quality of fresh eggs during long-term storage at room temperature.
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Affiliation(s)
- P G S Pires
- Department of Animal Science, Universidade Federal do Rio Grande do Sul, Porto Alegre - 91540000, Rio Grande do Sul, Brazil
| | - P D S Pires
- Department of Crop Protection, Universidade Federal do Rio Grande do Sul, Porto Alegre - 91540000, Rio Grande do Sul, Brazil
| | - K M Cardinal
- Department of Animal Science, Universidade Federal do Rio Grande do Sul, Porto Alegre - 91540000, Rio Grande do Sul, Brazil
| | - A F R Leuven
- Department of Animal Science, Universidade Federal do Rio Grande do Sul, Porto Alegre - 91540000, Rio Grande do Sul, Brazil
| | - L Kindlein
- Department of Animal Science, Universidade Federal do Rio Grande do Sul, Porto Alegre - 91540000, Rio Grande do Sul, Brazil
| | - I Andretta
- Department of Animal Science, Universidade Federal do Rio Grande do Sul, Porto Alegre - 91540000, Rio Grande do Sul, Brazil
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31
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Tomczyk Ł, Szablewski T, Stuper-Szablewska K, Nowaczewski S, Cegielska-Radziejewska R. The influence of the conditions of acquisition and storage of table eggs on changes in their quality and the presence of mycobiota and Fusarium mycotoxins. Poult Sci 2019; 98:2964-2971. [PMID: 30951601 DOI: 10.3382/ps/pez156] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2018] [Accepted: 03/10/2019] [Indexed: 11/20/2022] Open
Abstract
The study showed that the hen housing system and egg storage conditions had significant influence on differences in the qualitative traits of eggs. The most rapid qualitative traits changes were observed in the eggs laid by the hens kept in the free-range and litter systems. After the first week of storage fungi were found on the eggshell surface but significant growth of fungi on the eggshell surface was noted after 3 wk, regardless of the storage conditions. Higher humidity during egg storage causes the dynamic development of fungi in the albumen. The principal component analysis proved the dependency between ergosterol and the trichothecene concentration in the albumen. Mycotoxins in the albumen indicate the presence of pathogenic species of microscopic fungi. The albumen of the eggs laid by the hens kept in cages had the lowest concentration of mycotoxins. The results of the study showed that the conditions of the henhouse environment significantly influenced the initial contamination of eggshells. Egg storage conditions, i.e., high air humidity, favor the development of fungi on the eggshell surface, affect the dynamics of fungal growth into the albumen and the production of mycotoxins.
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Affiliation(s)
- Łukasz Tomczyk
- Department of Food Safety and Quality Management, Poznan University of Life Sciences, Poznan 60-637, Poland
| | - Tomasz Szablewski
- Department of Food Safety and Quality Management, Poznan University of Life Sciences, Poznan 60-637, Poland
| | | | - Sebastian Nowaczewski
- Department of Animal Breeding and Product Quality Assessment, Poznan University of Life Sciences, Poznan 60-637, Poland
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32
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Pires PGS, Machado GS, Franceschi CH, Kindlein L, Andretta I. Rice protein coating in extending the shelf-life of conventional eggs. Poult Sci 2019; 98:1918-1924. [PMID: 30428090 DOI: 10.3382/ps/pey501] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2018] [Accepted: 10/17/2018] [Indexed: 11/20/2022] Open
Abstract
The effectiveness of rice protein coatings or mineral oil on maintaining interior quality and eggshell breaking strength of fresh eggs was evaluated during storage at 20°C for 8 wk. Egg quality was assessed by weight loss, Haugh unit (HU), albumen pH, yolk index (YI), shell strength, and scanning electron microscopy in uncoated eggs (control treatment) and eggs coated with mineral oil or rice protein concentrate at 5, 10, or 15%. The HU and YI were higher in coated eggs (P < 0.001). Weight loss increased (P < 0.001) during long-term storage. Uncoated eggs showed the highest weight loss (8.28%), whereas mineral oil (0.87%) and rice protein at 5% (5.60%), 10% (5.45%), 15% (5.54%) solutions were effective in preventing weight lost (P < 0.001). The use of the coatings preserved the internal quality of the eggs for up to 4 wk longer than uncoated eggs (HU, YI, and pH). Uncoated eggs had the worst (P < 0.001) HU (54.45), albumen pH (9.18), and YI (0.28) after 8 wk of storage. Among the coated eggs, the mineral oil had the best values of HU (70.54), pH (8.48), and YI (0.35) after storage. The eggs coated with 5, 10, and 15% of rice protein presented results with similar intern quality between them and intermediary quality in relation to the others treatments during all the storage period. Scanning electron microscopy demonstrated a lower surface porosity in coated eggshell, indicating that the use of the coating may provide a protective barrier against the transfer of gases and moisture. In conclusion, the use of coatings based on rice protein concentrate or mineral oil influences the internal quality of eggs during storage and may be an effective alternative for increasing the shelf-life of commercial eggs.
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Affiliation(s)
- P G S Pires
- Animal Science Department. Campus do Vale, Faculdade de Agronomia, Av. Bento Gonçalves, 7712-Agronomia, Porto Alegre, RS 91540, Brazil
| | - G S Machado
- Animal Science Department. Campus do Vale, Faculdade de Agronomia, Av. Bento Gonçalves, 7712-Agronomia, Porto Alegre, RS 91540, Brazil
| | - C H Franceschi
- Animal Science Department. Campus do Vale, Faculdade de Agronomia, Av. Bento Gonçalves, 7712-Agronomia, Porto Alegre, RS 91540, Brazil
| | - L Kindlein
- Animal Science Department. Campus do Vale, Faculdade de Agronomia, Av. Bento Gonçalves, 7712-Agronomia, Porto Alegre, RS 91540, Brazil
| | - I Andretta
- Animal Science Department. Campus do Vale, Faculdade de Agronomia, Av. Bento Gonçalves, 7712-Agronomia, Porto Alegre, RS 91540, Brazil
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