Amino Acid Composition Of Eggs Research Articles

The impact of Bacillus subtilis DSM32315 and L-Threonine supplementation on the amino acid composition of eggs and early post-hatch performance of ducklings.

Poultry requires Threonine, an essential amino acid, and its metabolites for proper metabolic function. Threonine is crucial in the biosynthesis of mucin, which is essential for intestinal health and nutrient absorption. Bacillus subtilis (B. subtilis) is a potential substitute for antibiotic growth promoters in the poultry industry. The current study was designed to evaluate the simultaneous effect of L-Threonine (Thr) and B. subtilis DSM32315 supplementation on laying duck breeders in order to maximize performance. A total number of 648 female 23-week-old Longyan duck breeders were assigned to a 3 × 2 factorial design with six replicates of 18 birds per replicate. L-Thr was added to the control diet at concentrations of 0, 0.7, and 1.4 g/kg, equating to 3.9, 4.6, and 5.3 g Thr/kg, with or without B. subtilis strain DSM 32315 (0.0 and 0.5 g/kg). Increasing Thr concentrations improved egg production and ducklings' hatchling weight (p < 0.05). In addition, L-Thr supplementation resulted in a tendency for decreased feed conversion ratio without affecting egg quality. There was no significant effect (p > 0.05) of the dietary Thr levels on egg yolk and albumen amino acid concentrations. In contrast, the addition of B. subtilis decreased the concentrations of amino acids, excluding proline, in the egg white (albumen) and the egg yolk (p < 0.05). Furthermore, the supplementation of B. subtilis decreased (p < 0 0.001) the hatching weight of ducklings. The addition of B. subtilis without L-Thr decreased (p < 0.05) the hatchability of fertile eggs and the hatching weight of ducklings compared to those of ducks fed dietary L-Thr along with B. subtilis (p < 0.001). The combining L-Thr at 0.7 g/kg with B. subtilis DSM 32315 at 0.5 g/kg could increase eggshell quality, hatchability, and hatching weight. The current study revealed that the combination supplemented of L-Thr and B. subtilis DSM 32315 is recommended due to its positive effects on the eggshell percentage, hatchability and the body weights of newly hatched ducklings when dietary Thr was added at a rate of 0.7 g/kg and B. subtilis DSM 32315 at 0.5 g/kg. In addition, adding L-Thr separately at 0.7 g/kg could improve the egg production of duck breeders. Further studies are required to find the proper dosages of B. subtilis DSM 32315 with co-dietary inclusion of limiting amino acids in the diets of duck breeders. The findings of these trials will support feed additive interventions to transition into antibiotic-free diets.

Influence of Different Oven Drying Temperatures on Functional Properties and Amino Acid Composition of Eggs

Influence of Different Oven Drying Temperatures on Functional Properties and Amino Acid Composition of Eggs

Aminoacid composition of eggs as a criterion of assimilation processes in hens bodies when applying antioxidant specimen

The paper highlights the results of the experiment conducted at the Simbirsk poultry farm of Ulyanovsk region. The researchers arranged two similar groups of laying hens. Each group contained 364 laying hens. The hens were fed with the same full-feed fodder, but the hens from the experimental group received Lipovitam Beta by means of stepwise mixing method. The specimen contains β-carotene, vitamin C, vitamin E, butyloxyanisole, phospholipids 240 grams per 1 t of mixed fodder. The authors prove the efficiency of using liposomal form of the antioxidant vitamin complex “Lipovitam Beta” when feeding laying hens in order to enhance the antioxidant system and, therefore, assimilation processes. These processes contribute to better synthesis of protein in the body of laying hens and higher concentration of protein in the blood serum by means of albumins, globulins and higher protein concentration in the egg.. Application of the specimen in the compound feed contributes to longer egg-laying peak (from 97 to 102 days) and egg-laying capacity (by 22.87 and 18.25 eggs), better amino acid composition of eggs, their amino acid scores, which indicates their higher biological and nutritional value.

Maternal effects and maternal selection arising from variation in allocation of free amino acid to eggs.

Maternal provisioning can have profound effects on offspring phenotypes, or maternal effects, especially early in life. One ubiquitous form of provisioning is in the makeup of egg. However, only a few studies examine the role of specific egg constituents in maternal effects, especially as they relate to maternal selection (a standardized selection gradient reflecting the covariance between maternal traits and offspring fitness). Here, we report on the evolutionary consequences of differences in maternal acquisition and allocation of amino acids to eggs. We manipulated acquisition by varying maternal diet (milkweed or sunflower) in the large milkweed bug, Oncopeltus fasciatus. Variation in allocation was detected by examining two source populations with different evolutionary histories and life-history response to sunflower as food. We measured amino acids composition in eggs in this 2 × 2 design and found significant effects of source population and maternal diet on egg and nymph mass and of source population, maternal diet, and their interaction on amino acid composition of eggs. We measured significant linear and quadratic maternal selection on offspring mass associated with variation in amino acid allocation. Visualizing the performance surface along the major axes of nonlinear selection and plotting the mean amino acid profile of eggs from each treatment onto the surface revealed a saddle-shaped fitness surface. While maternal selection appears to have influenced how females allocate amino acids, this maternal effect did not evolve equally in the two populations. Furthermore, none of the population means coincided with peak performance. Thus, we found that the composition of free amino acids in eggs was due to variation in both acquisition and allocation, which had significant fitness effects and created selection. However, although there can be an evolutionary response to novel food resources, females may be constrained from reaching phenotypic optima with regard to allocation of free amino acids.

Protein content and amino acid composition of eggs and endotrophic larvae from wild and captive fed sea urchinParacentrotus lividus(Echinodermata: Echinoidea)

Knowledge on the biochemistry of proteins and amino acids (AA) of eggs and larvae of echinoids is scarce and the possibility to modify their profiles by diet manipulations is unknown. The protein content of eggs, prisms and pre-plutei and the amino acid composition of eggs of Paracentrotus lividus from captive broodstock fed prepared diets were analysed and compared with the ones obtained from wild broodstock. Diets differed on protein source (fish or soy meals) and on protein content (10–40% dry weight – DW). Total and soluble protein content of both eggs and larvae was higher than 400 g kg−1 DW and 200 g kg−1 DW respectively. Glycine was the most abundant free AA. Very few differences were found among P. lividus eggs and larvae biochemical parameters, suggesting that their AA composition can hardly be changed by broodstock diet manipulations.

Phospholipids and amino-acid composition of eggs of sea urchin from Barents Sea

Phospholipids and amino-acid composition of eggs of sea urchin from Barents Sea

Comparisons among the amino acid composition of females, eggs and food to determine the relative importance of food quantity and food quality to copepod reproduction

A field study was carried out to determine the relative importance of both food quantity and food quality to reproduction of the copepod Euterpina acutifrons. The total protein concentration of the seston 3 to 20 µm size fraction was used as the indicator of food available for copepods in the field. Food quality was quantified by comparing the amino acid (AA) composition of females, eggs and the seston 3 to 20 µm size fraction, and by considering the species composition of the phyto- plankton community. Egg production rate was mainly determined by food concentration. However, for the same food concentration, a reduced egg production rate was observed when there were more differences between the AA composition of eggs and females. Hatching success was correlated only with food quality. A higher hatching success was obtained when the similarity between the AA com- position of eggs and females and between the AA composition of females and seston was higher. However, a reduced hatching success was observed when the proportion of diatoms in the phyto- plankton was higher than 70%. Therefore, food quality limitation was due to an AA imbalance in the natural seston and, perhaps, due to the presence of inhibitory compounds. Copepods were food lim- ited for long periods of the year. Food quality mainly limited copepod reproduction in spring and early summer, whereas food quantity limited reproduction at the end of autumn and early winter. In summer and early autumn the reproductive success of copepods was higher.

Fatty acid and amino acid composition of eggs, muscle and midgut glands of freshwater prawns, Macrobrachium rosenbergii (de Man), raised in fertilized ponds, unfertilized ponds or fed prepared diets

Fatty acid and amino acid composition of eggs, muscle and midgut glands of freshwater prawns, Macrobrachium rosenbergii (de Man), raised in fertilized ponds, unfertilized ponds or fed prepared diets

Fatty acid and amino acid composition of eggs, muscle and midgut glands of freshwater prawns, Macrobrachium rosenbergii (de Man), raised in fertilized ponds, unfertilized ponds or fed prepared diets

Fatty acid and amino acid profiles were determined in three tissues (eggs, muscle and midgut glands) from freshwater prawns, Macrobrachium rosenbergii (De Man), raised unfed in ponds with no organic fertilization, unfed in ponds with organic fertilization or fed a formulated, pelleted diet. Amino acid profiles of tail muscle and eggs were not treatment-dependent. Comparison of amino acid profiles of the diet with those of tissues of animals fed that diet suggest that dietary levels of arginine, histidine, methionine, and especially lysine may be suboptimal. Fatty acid profiles of the midgut gland, tail muscle, and to a lesser extent, eggs reflected the fatty acid composition of the diet in the fed treatment, the organic fertilizer material in the fertilized treatment and natural food organisms in the unfed treatment. Direct consumption of organic fertilizer particles by the prawns is supported by these data. Selective retention of essential fatty acids appears likely in all three treatments. Comparison of the fatty acid composition of prawn eggs and muscle tissue with that of the pelleted diet indicates that 18: 3(n-3), 20: 5(n-3), and especially 20: 4(n-6) are probably below optimal levels. However, under practical culture conditions, prawn growth may not be significantly reduced because of relatively low dietary requirements and contributions from natural foods in the ponds.

Effect of dietary protein level on spawning performance and amino acid composition of eggs of Nile tilapia, Oreochromis niloticus

Oreochromis niloticus were maintained on three purified, isocalorific diets of different dietary protein levels (10, 20 and 35%), with casein and gelatin as protein sources. The dietary protein influence on spawning interval, fecundity, relative fecundity (number of eggs per unit weight) and egg size at four successive spawnings was investigated. The protein, moisture, free and bound amino acid composition of the spawned eggs were determined. O. niloticus females fed 20 and 35% protein levels maintained their spawning cycle, whereas at 10% spawning intervals were prolonged after about 4 months of feeding. Females fed 20 and 35% protein diets produced a higher number of eggs per spawn than those fed 10%, especially at later spawnings. But relative fecundity and egg size did not differ significantly between the treatments. The amount of protein in eggs of females maintained on 35% protein diet was significantly higher than in others. However, the moisture content of the eggs did not vary among the diets. Of the free amino acids, methionine, valine, tyrosine, serine, glycine and proline were influenced by the dietary regime. The total (free + protein bound) individual amino acids in the eggs were not affected by dietary protein level. However, the total overall amino acid pool of eggs in the 35% protein level was higher than in the others.

Total amino acids in hydrolysates of the olive fruit fly, Dacus oleae, grown in an artificial diet and in olive fruits

Total amino acids were determined in hydrolysates of fully grown larvae and newly emerged adults of the olive fruit fly, Dacus oleae, taken from an artificial diet and from infested olive fruits. Eggs laid by adults reared artificially were also analysed for total amino acids. The results showed that lysine, glutamic acid, and alanine decreased while methionine, tyrosine, histidine, phenylalanine, isoleucine, and valine increased, from eggs to adults. In general, the same changes were observed between eggs and larvae. The data from artificially reared larvae and adults revealed that only serine changed between the two stages of development. The amino acid determination of larvae and adults obtained from infested olive fruits indicated that isoleucine increased from larvae to adults while phenylalanine, tyrosine, and serine decreased. Two amino acids only differed between the two types of adults and three amino acids between the artificially and naturally grown larvae. The data suggested the constancy of whole body composition for most amino acids between larvae and adults, contrary to the amino acid composition of eggs, which differed considerably from either adults or larvae.

Proximate and amino acid composition of eggs and chicks from growth-selected lines of white rocks

Eggs and chicks from two lines of White Rocks which had been established by mass selection for body weight in divergent directions at 8 weeks of age were compared in reference to their proximate and amino acid composition. Eggs of the HW line were larger and were composed of significantly more of each constituent, with the exception of fat, than were the eggs of the LW line. On a percentage basis, the HW line eggs contained significantly less fat and more carbohydrate than the LW line eggs. The same trends existed when the compositions of the chicks of both lines were compared except that on a percentage basis no significant differences in proximate composition were noted. The results of amino acid analyses of eggs and chicks of both lines are presented. It appeared that the HW line embryos were more efficient in the utilization of both energy and histidine than embryos of the low weight line.

Changes in Composition of Crude Egg Protein Preparations when Kept Under Refrigeration for Several Years

As part of an experiment to study the effect of a methionine and lysine deficient diet on the amino acid composition of eggs, crude white and yolk proteins were separated from the eggs (Evans, Davidson and Butts, 1950). The white protein was nothing more than the dried egg whites and contained an average of 80.0 percent crude protein (N×6.25). Yolk protein preparations were made by separating the yolk of the hard boiled egg from the white and extracting the broken up yolk first with cold ethanol in a beaker with decantation and then in the Goldfisch extractor first with ethanol and then with diethyl ether. The ether was removed by heating the material in a beaker on the steam bath. The yolk protein preparations contained on the average 85.5 percent crude protein (N×6.25). Nitrogen was determined by the Kjeldahl-Wilforth-Gunning method (A.O.A.C., 1950).One-gram samples of protein preparation were hydrolyzed by …