Chicken Bone Research Articles

Sodium butyrate has been documented to support gut function and help control pathogens in the gastrointestinal tract. However, the precise mechanisms of dietary sodium butyrate’s control over enteric pathogens in chickens remain unclear. Our study demonstrated that priming chicken bone marrow-derived macrophages (BMDMs) or the HD11 cell line with 1 mM sodium butyrate significantly enhanced their antimicrobial capacity against key bacterial pathogens (Escherichia coli, Salmonella Typhimurium, Pseudomonas aeruginosa, and Staphylococcus aureus) in gentamicin protection assays (p < 0.05; ≥1 log reduction in CFU/mL). This in vitro enhancement was associated with increased production of reactive oxygen species (ROS), as detected by DCFH-DA assays, showing approximately a 30% increase in HD11 cells and a 12% increase in BMDMs. Butyrate priming was observed to result in autophagy activation, potentially through mTOR pathway inhibition, evidenced by changes in related gene expression using RT-qPCR assay and a 2.5-fold increase in GFP-LC3B accumulation. Supporting this, pharmacological inhibition of ROS using the ROS scavenger N-acetyl-L-cystine (NAC) or autophagy with chloroquine reduced the butyrate-enhanced bacterial clearance. Furthermore, the mTOR inhibitor rapamycin synergized with butyrate priming, whereas the mTOR activator L-leucine counteracted enhanced antimicrobial activity. These findings offer crucial insights for improving host defence against bacterial infections and developing novel therapeutic strategies in chickens.

Rescue Therapy for Impacted Large Chicken Bone in the Esophagus: Argon Plasma Coagulation–Assisted Endoscopic Removal – A Case Report

The object of research was the process of cutting poultry carcasses of chickens, ducks, and geese using disc knives. In the food industry, when processing poultry, and especially when disassembling it, which divides the carcasses into certain parts and sizes, carcass cutting operations are widely used. This process significantly affects the level of energy consumption of the entire production and the quality of the finished product. The main working parts of cutting machines are knives, the purpose of which depends on the entire technological process of chopping. The dependence of the cutting forces of meat with bones of chickens, ducks and geese on the rotation speed of the disk knife and its sharpening angle at different product temperatures was experimentally established. It was established that with an increase in the cutting speed, the cutting force decreases. Approximate relationships were obtained for quantitative description of the influence of cutting speed on cutting force for different types of poultry, which allow to predict the energy consumption of the process. For producers, the range of cutting speed of poultry carcasses by the disk cutting body of the machine can be recommended from 6.5 to 9 m/s. The influence of the blade sharpening angle on the energy intensity of grinding poultry carcasses was studied; a rational range of sharpening angle was determined, at which cutting forces are minimized while maintaining the stability of the tool. Taking into account the structural and mechanical characteristics of poultry carcasses, operational indicators and technological requirements for the quality and cleanliness of the cut surface, the range of sharpening angle of the knife cutting edge is 20–26°. An applied aspect of using the obtained result is the possibility of improving the design parameters of disk knives and will ensure increased equipment productivity and cutting quality. However, the cutting force depends not only on the species and fatness, but also on the age, sex of the bird and the location of the muscles.

Duodenal diverticulum (DD) perforation is a rare but severe clinical emergency with a reported mortality rate as high as 30%. DD most commonly occurs in the second portion of the duodenum (D2), particularly in the periampullary region, accounting for 78.3% of cases. In contrast, diverticula in the third portion of the duodenum (D3) are relatively rare. Traditional treatment methods include conservative therapy, percutaneous drainage, and surgical intervention. However, with advancements in gastrointestinal endoscopy, endoscopic treatment has emerged as a viable option. A 71-year-old male patient presented with upper abdominal pain. Laboratory tests revealed elevated white blood cell count and C-reactive protein levels. Abdominal CT showed a perforated diverticulum in D3 with a suspected foreign body. After 5 days of conservative treatment with no improvement, endoscopic intervention was performed. Using a gastroscope equipped with a transparent cap, foreign body forceps, the embedded chicken bone and surrounding debris were removed, and the fistula was closed with metallic clips. Follow-up CT scans showed significant improvement, with no recurrence of symptoms at 18 months. The successful endoscopic treatment of this D3 diverticulum perforation highlights the potential of endoscopic therapy in managing complex duodenal diseases. Compared to traditional surgery, endoscopic treatment offers minimal invasiveness, faster recovery, and fewer complications. This case expands the application of endoscopic techniques to D3 perforations, providing valuable experience for future similar cases.

Comparative study on Acetobacter-mediated calcium release and speciation from diverse animal-derived calcium powders: eggshell, oyster, chicken bone, and beef bone.

Eimeria tenella aspartyl protease is identified as a potential TLR15 ligand and activates macrophages and dendritic cells in chickens.

S3688 Fowl Play: Successful Colonoscopic Extraction of a Chicken Bone

One important component found in the dermis layer of the skin is collagen. A decrease in collagen levels can result in reduced skin thickness and strength, loss of elasticity, and decreased skin hydration. Chicken bones serve as a valuable alternative source for the commercial production of collagen, which can be used in easily applicable pharmaceutical preparations, such as gel serum. Antioxidant gel serum preparations are developed by optimizing chicken bone collagen gel serum combined with Na CMC (0-2%) and propylene glycol (8-10%) using the Simplex Lattice Design method, so it is obtained 8 consecutive runs, the comparison is R1 and R3 (1% : 9%), R2 and R8 (2% : 8%), R4 (0,5% : 9,5%), R5 (1,5% : 8,5%) R6 and R7 (0% : 10%). The results indicate that the optimal formula consists of 1.984% Na CMC and 8.016% propylene glycol, yielding a pH of 4.50, a viscosity of 1700 cps, adhesion of 1.72 seconds, spreadability of 6.15 cm, and an IC50 of 57,36 ppm. Validation tests using the T-test demonstrated no significant difference between the observation and prediction results, confirming that the obtained formula was valid.

ABSTRACT Herein, a mixed left-over food waste of chicken bone and rice waste (CKBR) was transformed into mesoporous activated carbon (CKBR-AC) via microwave- assisted ferric chloride (FeCl3) activation. The physical and chemical properties of CKBR-AC were investigated by various analytical techniques including specific surface area analysis (BET), pHpzc, XRD, FTIR, and FSEM-EDX. The adsorptive performance CKBR-AC towards methyl violet (MV) dye was investigated and optimised by using Box–Behnken design (BBD) and desirability function approach. The best MV removal under optimal desirability function conditions (CKBR-AC dosage = 0.19 g/ 100 mL, MV solution pH = 8, and contact time of 468 min) was found to be 89.3%. The profiles of the adsorption isotherm and kinetic of MV dye adsorption by CRW-AC were best fitted to Langmuir isotherm model and the pseudo-second order (PSO) kinetic model, respectively. The maximum adsorption capacity (qmax ) of CKBR-AC for MV dye was reported 37.5 mg/g. Hence, multiple mechanisms approaches can support the MV dye loading onto CKBR-AC surface including π-π attraction, electrostatic interaction, and hydrogen bonding. Thus, the findings of this study demonstrate the effectiveness of CKBR-AC to be a potential and reusable adsorbent for toxic cationic (MV) dye removal from aqueous environment.

ABSTRACTChickens are domestic animals whose main ancestor is the red junglefowl (Gallus gallus), and their natural habitat is Southeast Asia and Southern China. Domestic chickens were brought to the Japanese archipelago by the middle of the Yayoi period (4th–3rd bce). Research on chicken sexual dimorphism shows that Yayoi‐era (10th bce–3rd ce) birds were mostly male, hindering widespread breeding across Japan. In the 2011 research area at the Karakami site in Iki City, Nagasaki Prefecture, 18 Phasianidae bones were identified in a large ditch estimated to have been buried in the late Yayoi period. Although the tarsometatarsus and tibiotarsus were found to belong to chickens based on their morphological characteristics, it was impossible to determine whether the other bones, including the four juvenile bones, were derived from chickens. In our previous study, we established a method to distinguish between the bones of Japanese wild pheasants and chickens by using collagen peptide fingerprinting (ZooMS). In this study, we conducted ZooMS species identification of zooarchaeological bird remains and determined the sex of chicken remains in Karakami. We found six mature Phasianidae remains belonging to chickens, five of which were assumed to be males based on their sexual dimorphism. However, all five immature bird bones, including the three previously identified Phasianidae bones, were not derived from either chickens or Galliformes. These results do not support successful breeding of chickens at the Karakami site. Chickens were thought to have been brought to the Japanese archipelago from the Korean Peninsula through Iki Island. Further studies must determine when chickens were introduced to Iki Island and whether they included both males and females during their earliest introduction to Iki Island and the Japanese archipelago.

The role of collagen peptides in anti-photoaging has attracted considerable research attention; however, the structure-activity relationship between their specific structural characteristics and biological efficacy remains poorly defined. In this study, collagen peptides from five sources, cod skin (CP), tilapia skin (TP), cowhide (BP), pig skin (PP), and chicken bone (JP), were selected to systematically compare their anti-photoaging activities in a UVA-induced L929 cell model and to investigate the mechanisms underlying their effects through analysis of molecular weight distributions, amino acid compositions, and sequence features. The results showed that CP, TP, and BP had stronger activities in increasing cell viability, enhancing the expression of TGF-β1, COL1, and HAS-1/2/3, and inhibiting ROS generation and over-activation of MMP-1/3 in UVA-damaged cells, with CP having the most significant effect. Mass spectrometry analysis showed that CP, together with TP and BP, shared the characteristics of N-terminal regions enriched in hydrophobic residues and C-terminal regions rich in hydrophobic and basic amino acids; in addition, CP presented a higher proportion of N-terminal electronically characterized amino acids and aromatic amino acids, potentially contributing to its superior antioxidant capacity and collagen metabolism regulation ability. Further double-blind placebo-controlled clinical trials confirmed that continuous oral administration of CP for 8 weeks significantly improved skin hydration, elasticity, and wrinkle reduction. Collectively, CP emerged as the most promising anti-photoaging candidate among the five collagen peptides, and its structure-function characteristics and clinical efficacy provide a robust foundation for its application and development in the field of functional foods.

Abstract Worldwide, the waste generated by the food industry sector is expected to increase due to demographic extension and consumer-driven society effect. One type of this waste is represented by animal bone. This study explores the valorization of biochar obtained from chicken bone waste (CBW) pyrolysis at 500–700 °C. The biochar obtained at 700 °C showed better characteristics, such as higher porosity, specific surface area and dielectric proprieties. Further on, the biochar was activated through microwave (MW) treatment to improve its structure and morphology. The activated biochar was investigated as microwave susceptor material and catalyst support for microwave-assisted pyrolysis of low-density polyethylene (LDPE) packaging waste. Compared to common microwave susceptors, the activated biochar proved good microwave absorption capabilities, reaching temperatures of 450 °C. Additionally, the biochar was used as catalyst support, doped with silicon, titanium, and zinc oxides with applications in plastic pyrolysis. As catalyst in microwave-assisted pyrolysis (MAP) of LDPE, it enhanced the gas yield of the process, obtaining a pyro-gas composition rich in hydrogen (43%). These findings prove the dual functionality of the CBW-derived biochar, providing a new sustainable solution for converting chicken bone and plastic waste into value-added products. Graphical abstract

Microencapsulation of maillard reaction products from chicken bone protein hydrolysates: Retention and preservation of meat flavoring compounds.

Localized growth factor delivery from microparticles modulates osteogenic and chondrogenic gene expression in a growth factor-dependent manner in an ex vivo chick embryonic bone model.

In ovo vitamin D3 injection leads to a long-term improvement of bone development in laying chicks

ABSTRACTChickens reached areas of northern Europe by the 6th to 5th century bce, but their dispersal into Scandinavia appears delayed. Here we present a thorough assessment of chicken remains recovered from Borgund, a deserted late Viking Age–Medieval urban site located near Ålesund on the west coast of Norway. Direct and indirect dating of 20 chicken bones gives an age range from the Viking Age to the boundary between the High and Late Medieval. The Borgund chickens thus include some of the earliest evidence for chicken‐keeping in Norway. The absence of juveniles indicates that chickens were kept for secondary products, such as eggs and feathers, and societal reasons rather than just meat. This is in line with data on chickens from Medieval Norway. The low percentage of chickens in comparison to other domestic species indicates chickens were not a vital part of the day‐to‐day diet of the people of Borgund. The chickens here represent the earliest unambiguous record for the west coast and second earliest for Norway, indicating a Viking Age introduction. The existence of Viking Age trading networks with northwestern Norway and Denmark suggests that chickens may have been introduced to Borgund through this route. Alternatively, chickens may have been first introduced in southern Norway via a separate Viking Age network and then spread from there. The route through which chickens came to Borgund remains unclear.

Abstract. This study aimed to evaluate the effects of dietary enzyme and fermentation supplementation on the growth performance, carcass traits, nutrient digestibility, and bone and blood characteristics of broiler chickens. A total of 900 male Hubbard broilers were assigned to three treatment groups: a control diet, fermented canola meal (6 %, 12 %, and 18 %), and enzyme-treated canola meal (6 %, 12 %, and 18 %). The results showed that both enzyme treatments resulted in superior weight gain, while 18 % fermentation supplementation had negative effects on weight gain and feed conversion ratio (FCR). Carcass traits, including dressing percentage and eviscerated weight, were significantly higher in enzyme-treated and fermented groups. Nutrient digestibility, particularly of crude protein and crude fiber, was improved with fermentation supplementation, with the best results being observed at 6 % and 12 % levels. Bone characteristics such as bone weight enhancement, robusticity index, and tibio-tarsal index were decreased (P<0.01) in fermented-diet-fed birds. Blood biochemical analysis revealed reduced triglyceride levels in broilers fed with a fermented diet, while other parameters, including cholesterol and glucose, remained unaffected. These findings suggest that optimal levels of fermentation and enzyme supplementation can enhance broiler productivity and health.

This study aims to rapidly in situ identify starch sausage samples with the improper addition of chicken bone paste. Chicken bones play important roles in building materials, biomass fuels, and as food additives after enzymatic hydrolysis, but no current research indicates that chicken bones can be directly added to food for consumption. Especially in starch sausages, the addition of chicken bone paste is highly controversial due to potential risks of esophageal laceration and religious concerns. This paper first uses laser-induced breakdown spectroscopy (LIBS) to investigate the elemental differences between starch sausages and chicken bone paste. By preparing mixtures of starch sausages and chicken bone paste at different ratios, the relationships between the spectral peak intensities of elements, such as Ca, Ba, and Sr, and the proportion of chicken bone paste were determined. Through processing methods such as normalization with reference spectral lines, selection of the signal of the second laser pulse at the same position, and electron temperature correction, the determination coefficients (R2) of each element's spectral lines have significantly improved. Specifically, the R2 values for Ca I, Ca II, Ba II, and Sr II have increased from 0.302, 0.694, 0.857, and 0.691 to 0.972, 0.952, 0.970, and 0.982, respectively. Finally, principal component analysis (PCA) was used to distinguish starch sausages, chicken bone paste, and their mixtures at different ratios, with further effective differentiation achieved through t-distributed stochastic neighbor embedding (t-SNE). The results show that LIBS technology can serve as an effective and rapid method for detecting elemental composition in food and distinguishing different food products, providing safety guarantees for food production and supervision.

Sustainable wastewater management plays a vital role in mitigating environmental concerns. In this context, the present study evaluates the efficiency of methylene blue (MB) removal using a novel H3PO4-activated chicken bone adsorbent (CBAAC) in a batch adsorption process. The optimum conditions were determined at pH 7.5, contact time between 30 and 150 min, dye concentrations ranging from 10 to 50 mg/L, and adsorbent doses of 0.15–0.75 g/100 mL methylene blue (MB) dye solution. The maximum MB removal efficiency of 92.29% was achieved using 0.6 g of adsorbent after 90 min. CBAAC composite was characterized with FE-SEM to identify morphological structure, while FT-IR spectroscopy indicates the appearance of stretching functional bond groups. Response surface methodology (RSM) optimization using a central composite design (CCD) was evaluated showing a promising regression analysis of R2 = 0.9661. The research results demonstrated a well-defined Temkin adsorption isotherm (R2 = 0.9804), with a capacity for adsorption of 49.56 mg/g, closely followed by a pseudo-second-order kinetic model (R2 = 0.9997). The process was thermodynamically spontaneous and exothermic. A comprehensive Life Cycle Analysis (LCA) dealing with ten important parameters that resulted in the lowest global warming of 1.531 (kg CO2-eq.) and 5.047 MJ/kg, highlights the sustainable and effective use of CBAAC for the removal of organic dyes from wastewater.

Minerals, especially Ca, P, and Mg, are undoubtedly essential nutrients associated with the maintenance of life. The proposed research work was designed with different treatments to fortify muffins using chicken eggshell pow-der (ESPck), chicken bone extract powder (T2 (BEPck)), and cattle bone extract powder (T3 (BEPct)) to augment mineral content and evaluate various quality parameters. According to the statistical outcomes of the research, the proximate composition of raw minerals showed a significant amount of ash in ESPck, fat and NFE (nitro-gen-free extract) in T2 (BEPck), and moisture and protein in T3 (BEPct). Significant amounts of Ca and Na were present in ESPck, while P, Mg, K, and Fe were found in T2 (BEPck), and Zn was identified in T3 (BEPct). High levels of Ca and Mg were observed in nano T3 (BEPct). The minerals-fortified muffins (MFM) showed a significant effect only in moisture and ash content, while mineral composition showed a significant amount of Ca in C+ve (control positive), and P and Mg in T3 (BEPct). High mineral bioavailability was observed for Ca in T2 (BEPck), and for P and Mg in T3 (BEPct). Although Ca bioavailability was greater in T2 (BEPck), bone powder did not yield highly preferred results in sensory and other parameters, whereas ESPck achieved the highest score in overall acceptability. It can be concluded that muffins fortified with chicken eggshell powder contain more calcium and received positive sensory scores.