Egg White Research Articles

Deposition, bioaccumulation and depletion of organophosphate triesters (tri-OPEs) and their organophosphate diester metabolites (di-OPEs) from feed to laying hens’ eggs

Although organophosphate triesters’ (tri-OPEs) large application and potential toxicity has aroused public concern of human dietary exposure, no study has evaluated their deposition, bioaccumulation and depletion in farm animals yet, limiting our understanding about their behavior and further regulation. In this study, we fed 135 laying hens (control group, low-level group (LLG) and high-level group (HLG)) with chlorinated alkyl-, alkyl- and aryl-tri-OPEs for 14 days and followed by a 28-day depuration period to investigate in ovo transfer. Feeding at environmentally-relevant levels, concentrations of tri-OPEs clearly increased during exposure period and decreased during the depuration period in eggs. Tri-OPEs were 5.95–10.8 times higher in HLG feed than LLG feed, but only 1.41–2.52 times higher in HLG eggs than LLG eggs. Half-lives of tri-OPEs in eggs were between 11.3 and 106 d and transfer rates were between 0.22% and 4.22%. As the major metabolites, organophosphate diesters (di-OPEs) were simultaneously studied. Taking di-OPEs into consideration would increase the transfer rate by 64.1%. Both tri-OPEs and di-OPEs mainly deposited in egg albumen. The molecular docking showed that strong combination between OPEs and egg albumen might be responsible for the maternal transfer. The average ratios of di-OPEs to tri-OPEs (Rdi/tri) were 16.7% and 67.2% in LLG and HLG albumen, and were 438% and 517% in LLG and HLG yolk, respectively. Chlorinated alkyl-di-OPEs showed higher in ovo transfer than other di-OPEs. Different distribution patterns of tri-OPEs and di-OPEs were controlled by combination to egg protein, egg formation, metabolic organs and congener-specific properties.

Effect of Egg White Addition on pH, Density, Emulsion Stability and Color of Mayonnaise

Mayonnaise can be made with the addition of egg whites, therefore it can increase the use of white egg. This work aimed to study the effect of egg whites addition on pH, density, emulsion stability and the color of mayonnaise. The research design using Completely Randomized Design (CRD) single factor, namely the level addition of egg white which consists of 4 treatments (0%, 5%, 10%, and 15%) with 3 replication. Parameters investigated were pH, density, emulsion stability and the color (brightness (L*), redness color (a*) and yellowness color (b*)) of mayonnaise. The data obtained was analyzed with ANOVA at α = 5%, and If there was a significant difference, the continue with the Dunnet test. The research result showed there were significant difference (P<0,05) in egg white level addition on the pH and brightness of the mayonnaise and did not significantly affect the density, emulsion stability, reddness, and yelloness color.

Pulmonary TB in Pregnancy

Objective : To report a case of pulmonary TB in pregnancyMethod : A case reportCase : Presented a case of cpulmonar TB in pregnancy on 33-year-old patient. This is fifth pregnancy with twice history of abortion, malnutrition and pulmonary TB (in treatment). The result of chest x-rays was pulmonary TB. The patient was on treatment for anti-tuberculosis drugs for second month. Patient had BMI was 16,88 kg/m2 which is underweight category. There were bronchovesicular and ronchi from both side of lung from auscultation examination. From laboratory findings there was decrease of albumin serum levels to 2,1 gr%. From ultrasound got impression 16-17 weeks of pregnancy. Patient got anti tuberculosis drugs treatment category I incentive phase (2HRZE). During hospitalization treatment, patient was given some nutrition consultation and high calories and high protein diet and also extra 3 egg whites per day. Total calories are 2250 kcal. Patient also got 1 infuse bottle of albumin and albumin supplementation.Discussion : . The incidence of TB in pregnancy was 1/10,000 pregnancies. .. Provision of an appropriate and adequate chemotherapy regimen will improve the quality of life of the mother, reduce the side effects of anti-tuberculosis drugs (OAT) on the fetus and prevent infection in newborns. Patient got anti tuberculosis drugs treatment category I incentive phase (2HRZE) which is no difference theraphy with no-pregnant patient. Patient was not given pyridoxine as adjuvant drugs along with the anti- tuberculosis drugs. Pyridoxine supplementation must be given with the dose of 50 mg/day and is suggested for every pregnant woman who consumes isoniazid because the deficiency often happens in pregnancy than general population.Conclusion The diagnosis of this patient was correct based on anamnesis, physical examination, and supporting test . Active TB treatment in pregnancy doesn’t have any difference with non-pregnant. The management of this patient is not correct because the patient didn’t get pyridoxine supplementation, didn’t undergo sputum test in second month, and wasn’t done culture M. Tuberculosis as a gold standard.Â

Novel electrochemical and electrochemiluminescence dual-modality sensing platform for sensitive determination of antimicrobial peptides based on probe encapsulated liposome and nanochannel array electrode.

With the increasing application of antimicrobial peptides (AMPs) to replace antibiotics in medicine, food and agriculture, it is highly desired to develop a fast, reliable, and convenient strategy for sensitive detection of AMPs. Herein, a novel electrochemical (EC) and electrochemiluminescence (ECL) dual-modality sensing platform was developed based on probe encapsulated liposomes and nanochannel array modified electrodes, which enables sensitive determination of nisin in food samples. The bifunctional probe with both EC and ECL signals, tris(2,2-bipyridyl) dichlororuthenium (II) (Ru(bpy)32+), was chosen to be easily encapsulated in liposomes (Ru(bpy)32+@liposome). Based on the unique sterilization mechanism that AMPs can disrupt cell membranes, Ru(bpy)32+@liposome can be destroyed by nisin and release a large number of Ru(bpy)32+ probes. Vertically-ordered mesoporous silica-nanochannel film (VMSF) modified ITO electrodes (VMSF/ITO) prepared by electrochemically assisted self-assembly (EASA) method were applied as the sensing electrode. Due to the efficient enrichment of Ru(bpy)32+ by the negatively charged nanochannel arrays, VMSF/ITO enables detection of the EC/ECL signals of the released Ru(bpy)32+ probes with ultrahigh sensitivity. In consequence, sensitive dual-modality detection of nisin was achieved by the combination of Ru(bpy)32+@liposome and VMSF/ITO. The developed sensing system can realize sensitive determination of nisin in ECL mode in the concentration range of 10 ng/ml to 50 μg/ml with a limit of detection (LOD) of 9.3 ng/ml, or in EC mode from 800 ng/ml to 100 μg/ml with a LOD of 70 ng/ml. Combined with the excellent anti-fouling and anti-interference performance of VMSF, rapid and sensitive detection of nisin in milk or egg white was also achieved by the sensor.

Functional Properties and Extraction Techniques of Chicken Egg White Proteins.

Chicken egg whites contain hundreds of proteins, and are widely used in the food, biological and pharmaceutical industries. It is highly significant to study the separation and purification of egg white proteins. This review first describes the structures and functional properties of several major active proteins in egg whites, including ovalbumin, ovotransferrin, ovomucoid, lysozyme, ovomucin, ovomacroglobulin and avidin. Then, the common techniques (including precipitation, chromatography and membrane separation) and some novel approaches (including electrophoresis, membrane chromatography, aqueous two-phase system and molecular imprinting technology) for the separation and purification of egg white proteins broadly reported in the current research are introduced. In addition, several co-purification methods for simultaneous separation of multiple proteins from egg whites have been developed to improve raw material utilization and reduce costs. In this paper, the reported techniques in the last decade for the separation and purification of chicken egg white proteins are reviewed, discussed and prospected, aiming to provide a reference for further research on egg proteins in the future.

Pharmacokinetics and Egg Residues of Oral Meloxicam in Bantam Cochin Chickens.

Backyard poultry are commonly treated in veterinary hospitals; however, there is limited information regarding appropriate dosing of medications and withdrawal times for eggs. Six healthy adult bantam Cochin hens were given a single oral dose of meloxicam (1 mg/kg). Meloxicam plasma concentrations and egg residues were analyzed by high-performance liquid chromatography. Noncompartmental analysis was used to calculate pharmacokinetic parameters. The apparent terminal half-life, maximum concentration, and time to maximum concentration were 5.94 ± 0.92 hours, 7.03 ± 2.68 µg/mL, and 2.83 ± 1.33 hours, respectively. Meloxicam was detected in egg whites for 4.8 ± 1.5 days and egg yolks for 9.8 ± 2.4 days. Results were compared with previous studies in white leghorn and Columbian Wyandotte hens. Bantam Cochin hens demonstrated a significantly longer mean apparent terminal half-life, greater area under the curve, smaller elimination rate constant, and longer egg residue times compared with white leghorn hens. However, the pharmacokinetic results from the bantam Cochin hens did not significantly differ from those reported for the Columbian Wyandotte hens. Until pharmacodynamic studies can be performed, dosing of oral meloxicam in bantam Cochins should follow recommendations for Columbian Wyandotte hens to reduce the likelihood of adverse effects. These results better inform appropriate dosing of meloxicam in domestic hens, as well as recommended withdrawal times for egg consumption.

Study on gel properties of lysozyme-free egg white before and after Lactiplantibacillus plantarum fermentation.

Isolation of lysozyme from egg white (EW) using ion exchange resin adsorption method generates large quantities of lysozyme-free egg white (LFEW) with poor gelling property. To maximize the applications of LFEW, the effect of Lactiplantibacillus plantarum fermentation on the gel properties of LFEW was investigated in this study. The fermentation efficiency of LFEW with lysozyme removed was significantly improved, and the sugar removal rate (2g kg-1 Lactiplantibacillus plantarum, 37 °C, 7h) was more than 90%. Removal of lysozyme resulted in increased stability and surface hydrophobicity of EW. After Lactiplantibacillus plantarum fermentation, the stability of EW decreased, and the average particle size and surface hydrophobicity increased. In addition, by comparing the gel properties of EW and LFEW before and after fermentation at different pH, it was found that the hardness, elasticity, and water holding capacity (WHC) of EW gel increased significantly. The removal of lysozyme effectively improved the WHC and springiness of the EW gel and promoted the formation of a denser network structure with smaller pores. After Lactiplantibacillus plantarum fermentation treatment, LFEW gel hardness decreased, with loose and porous network structure, no browning occurred after autoclaving. This study provided the direction and theoretical basis for producing a fermented LFEW gel with pleasing texture and appearance. © 2022 Society of Chemical Industry.

Health Functions of Egg Protein.

Egg protein is a remarkably abundant source of protein, with an amino acid score of 100 and the highest net protein utilization rate. However, there have been relatively fewer studies investigating the health benefits of egg protein. In this review, we have summarized the available information regarding the health benefits of egg proteins based on human studies. In particular, studies conducted on the characteristics of egg whites, as they are high in pure protein, have reported their various health functions, such as increases in muscle mass and strength enhancement, lowering of cholesterol, and visceral fat reduction. Moreover, to facilitate and encourage the use of egg white protein in future, we also discuss its health functions. These benefits were determined by developing an egg white hydrolysate and lactic-fermented egg whites, with the latter treatment simultaneously improving the egg flavor. The health benefits of the protein hydrolysates from the egg yolk (bone growth effect) and eggshell membrane (knee join pain-lowering effect) have been limited in animal studies. Therefore, the consumption of egg protein may contribute to the prevention of physical frailty and metabolic syndromes.

Effect of modified egg white powder on the properties of angel cakes

The aim of this study was to evaluate the physicochemical properties of batters and angel cakes prepared from egg white powder (EWP) modified with soy peptides (SP). The results show that the surface tension and apparent viscosity of EWP modified with SP (SEWP) solutions is highly correlated with the performance of the batters and cakes, while the foaming properties of the solutions are the most direct factor affecting the final product quality. SP improves the foaming capacity of EWP solutions by enhancing the surface tension and decreasing the apparent viscosity to improve elastic modulus and microstructure of the batter, and, thus, the quality of the cakes. With increasing of sucrose concentration, the viscosity of the SEWP solutions is increased, thus improving the foam stability. Therefore, a SEWP cake is found to be larger and stiffer, with more uniform and denser bubbles, reaching a maximum volume at a sucrose concentration of 36 g/100 ml. The SEWP cake shows a microstructure that is superior to that of an EWP cake and a quality that is closer to that of a cake prepared using egg white (EW).

Effects of dietary threonine on growth and immune response of oriental river prawn (Macrobrachium nipponense)

A 70-day feeding trial was conducted to ascertain the effects of threonine on immune response of juvenile oriental river prawn (Macrobrachium nipponense). Six isonitrogen and isolipidic feeds were formulated according to levels of dietary threonine (0.35%, 0.79%, 1.18%, 1.67%, 2.08% and 2.48% respectively). The juvenile prawns were divided into six groups with four replicates, and stocked into 24 tanks with 50 prawns per tank (initial weight 0.20 ± 0.02 g). The results showed a significant increasing trend of final body weight, specific growth rate, protein efficiency ratio, and weight gain rate when threonine levels increased to 1.67% (P < 0.05). However, feed intake, feed conversion ratio, and whole-body lipid composition significantly decreased as threonine levels in the feed increased up to 1.67% (P < 0.05). Moreover, haemolymph N-urea content was significantly lowest at 1.67% threonine level (P < 0.05), whereas glucose was highest at 0.79% followed by 1.67% of threonine levels in the feeds. Aspartate aminotransferase (AST) enzyme activities were significantly decreased by an imbalance (except 1.67%) of threonine in the feed (P < 0.05). Activities of Alanine aminotransferase (ALT) and albumen (ALB) were not significantly affected by threonine in the feed (P > 0.05). Excessive dietary threonine level (2.48%) significantly activated haemolymph catalase (CAT) activity (P < 0.05), whereas malondialdehyde (MDA) content was significantly affected by deficient (0.35% and 0.79%) dietary threonine levels (P < 0.05). Inducible nitric oxide synthase (iNOS) activity and haemolymph complement component 4 (C4) content were significantly decreased by deficient levels of threonine in the feed (P < 0.05). Excess threonine concentration significantly down-regulated Toll, Dorsal, Relish, and heat shock protein 60 (Hsp60) gene expressions in the hepatopancreas of M. nipponense (P < 0.05), while all genes were significantly up-regulated by the optimal (1.67%) threonine level (P < 0.05). The threonine level at which maximum specific growth rate of M. nipponense occurred was estimated by second degree polynomial regression analysis as 1.65% of threonine level, equivalent to 4.44% dry weight bases of protein in the feed.

Nephroprotective Activity of Ethanolic Extract of Alternanthera sessilis Leaves in Gentamicin-induced Nephrotoxicity in Wistar Albino Rats

Background: Renal disease is a significant issue of global proportions and renal damage is very prevalent as the kidney has the ability to excrete toxic substances to assess the protective impact of the Ethanolic extract of Alternanthera sessilis Linn. (EEAS) plant leaves against gentamicin induced nephrotoxicity in rats. Materials and Methods: Nephroprotective activity was assessed by inflicting gentamicin (80 mg/kg) in all groups; acute kidney dysfunction is proven by the vital increment of blood serum creatinine, uric acid, BUN and decline in the total protein, albumin, and globulin with various histological damages. Results: Treatment with the Alternanthera sessilis has appeared critical dosage subordinate change at the measurements of 100 and 200mg/kg by securing the kidney from oxidative stretch. It is additionally recognized that treatment with Alternanthera sessilis essentially brought down the level of serum creatinine, uric acid, BUN and increment within the add up to protein, egg whites, globulin when compared to illness gather. Nephroprotective action of EEAS was found when compared with the standard bunch (Vitamin E 250 mg/kg) and control bunch against the infection gather creatures in parameters counting creatinine, urea, uric corrosive, Blood Urea Nitrogen (BUN), add up to protein, egg whites and globulin. The histopathological considers were moreover proving the defensive impact of EEAS. Conclusion: From the above results it was concluded that the ethanolic extract of Alternanthera sessilis offers nephroprotection.

The microbial environment modulates non-genetic maternal effects on egg immunity

BackgroundIn a diverse microbial world immune function of animals is essential. Diverse microbial environments may contribute to extensive variation in immunological phenotypes of vertebrates, among and within species and individuals. As maternal effects benefit offspring development and survival, whether females use cues about their microbial environment to prime offspring immune function is unclear. To provide microbial environmental context to maternal effects, we asked if the bacterial diversity of the living environment of female zebra finches Taeniopygia guttata shapes maternal effects on egg immune function. We manipulated environmental bacterial diversity of birds and tested if females increased immunological investment in eggs in an environment with high bacterial diversity (untreated soil) versus low (gamma-sterilized soil). We quantified lysozyme and ovotransferrin in egg albumen and IgY in egg yolk and in female blood, and we used 16S rRNA gene sequencing to profile maternal cloacal and eggshell microbiotas.ResultsWe found a maternal effect on egg IgY concentration that reflected environmental microbial diversity: females who experienced high diversity deposited more IgY in their eggs, but only if maternal plasma IgY levels were relatively high. We found no effects on lysozyme and ovotransferrin concentrations in albumen. Moreover, we uncovered that variation in egg immune traits could be significantly attributed to differences among females: for IgY concentration in yolk repeatability R = 0.80; for lysozyme concentration in albumen R = 0.27. Furthermore, a partial least squares path model (PLS-PM) linking immune parameters of females and eggs, which included maternal and eggshell microbiota structures and female body condition, recapitulated the treatment-dependent yolk IgY response. The PLS-PM additionally suggested that the microbiota and physical condition of females contributed to shaping maternal effects on egg immune function, and that (non-specific) innate egg immunity was prioritized in the environment with low bacterial diversity.ConclusionsThe microbial environment of birds can shape maternal effects on egg immune function. Since immunological priming of eggs benefits offspring, we highlight that non-genetic maternal effects on yolk IgY levels based on cues from the parental microbial environment may prove important for offspring to thrive in the microbial environment that they are expected to face.

Formation mechanism of high-viscosity gelatinous egg white among “Fenghuang Egg”: Phenomenon, structure, and substance composition

“Fenghuang Egg” is a special egg product incubated for 12 days by fertilized hen eggs. Its egg white contains high-viscosity and excellent thermal gel strength. A comparative study on the differences in gel properties, structure, and substance composition between fresh egg white (FEW) and “Fenghuang egg” gelatinous egg white (GEW) was carried out. Experimental results showed GEW had better apparent viscosity, as well as the hardness, cohesiveness and water holding capacity (WHC) of thermal gel; the content and size of aggregate structure increased significantly in GEW, and a fibrous dense network composed of numerous spherical nanoparticles connected in series was formed after heating. In addition, it also discovered that more water molecules in GEW existed in the form of bound water. A total of 41 proteins changed significantly in FEW and GEW, Mucin 6 might be the main reason for the enhanced viscosity of GEW, and OVA might be the dominant protein differentiating the thermal gel properties between FEW and GEW. This study revealed that the differences in gel properties and structures between FEW and GEW were closely related to the content of highly glycosylated globular proteins, laying a theoretical foundation for the application of high-viscosity egg whites.

Preparation and characterization of an alkali‐pickled preserved egg white heat‐induced gel

AbstractIn recent years, heavy‐metal salts for pickling preserved eggs and the long production period have affected its acceptability and industrialization. In this study, we used the method of short‐term pickling of no‐heavy‐metal salts to obtain gels by alkali‐picked and heat induced. The physicochemical properties, secondary structure and free amino acid composition of egg whites during pickling were determined. Furthermore, the texture and chromatic characters of the preserved egg white gels after heating were analyzed. After 7 days of pickling, the pH and free alkalinity can reach the level of preserved eggs, presenting the value of 11.48 and 184.03 mg/100 g respectively. The α‐helix content decreased from 36.01% to 32.39%. On the other hand, the β‐turns increased from 16.98% to 18.82%, and the Random coils increased from 26.31% to 28.76%. The free sulfhydryl content of preserved egg white increased gradually, whereas the total sulfhydryl content, the Td value, and free amino acid content decreased during the pickling process. The hardness and springiness of the gel remained largely unchanged during the pickling time (5–8 days). The gel's appearance, chromatic, and texture reached the level of traditional preserved egg in a relatively short pickling time, providing a new idea for the rapid picking of preserved egg white gel. The treatment in this study is important for improving the efficiency of industrial production of preserved egg white gels.Practical applicationsHeat treatment is a standard method in food processing, helping improve the texture and quality of products. After heat treatment, the physicochemical properties of the alkali‐pickled eggs can reach the state of traditionally preserved egg whites. Therefore, the method described in this study can help shorten the pickling time of preserved egg white products and provide theoretical support for developing new preserved egg products.

Effect of microwave freeze drying on moisture migration and gel characteristics of egg white protein

This article mainly explored the influence of microwave freeze drying (MFD) power on water migration and gel characteristics of egg white. Fourier transform infrared spectroscopy (FT-IR), Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and scanning electron microscopy (SEM) were used to determine the water migration law and gel characteristics of egg white under different microwave power drying conditions. The results showed that the free water of egg white was removed first, and the water content decreased exponentially at the initial stage of drying. The weakly bound water and bound water accounted for a large proportion, thus, the drying rate decreased in the later stage. SEM showed that the gel strength of egg white protein enhanced with the drying time and reached a maximum of 399.11 g at 5 h. The gel network structure was also denser and smoother than the initial drying stage. FT-IR analysis implied that in the early stage of drying, protein molecules were unfolded under the influence of drying conditions, the hydrogen bonds maintaining the α-helix were broken, and hydrogen bonds content continually decreased. SDS-PAGE showed that the drying treatment had no effect on the peptide chain structure of the protein, and several protein molecules gathered at 6 h. This study provides a reference for MFD of egg white powder.

Comparison of the functionality of egg white liquid with different desugaring treatments

SummaryDesugaring is a necessary step to prevent undesirable attributes of the egg white (EW) products. In this study, the effects of yeast fermentation and glucose oxidase (GOD) method on the functionalities of EW were compared. Yeast fermentation treatment led to the formation of poor EW gel with low hardness due to the porous structure brought by increased foam capacity (FC). In contrast, GOD treatment increased the hardness of EW gel by increasing the surface hydrophobicity (H0) and ordered secondary structure and decreased the foaming capacity and stability of EW by decreasing absolute potential. In addition, the foam structure became more compact after yeast fermentation compared to GOD treatment. However, the water holding capacity (WHC) of both EW gels with desugaring treatments decreased due to the porosity of the internal gel network confirmed by scanning electron microscopy. These results provide a guide for the selection of sugar‐free EW liquid in the subsequent application.

Effect of Avigen immunomodulator on beta lysine activity in broilers

The beta-lysine activity of blood serum and egg white in broilers and broiler breeders from the ROSS 308 hybrid reared in industrial conditions was studied using a photometric method. The birds from the experimental groups were treated with polybacterial immunomodulator "AVIGEN", the anti-stress preparation "ASPIVIT C" and the preparation "BIOXAN", which helps to increase the resorption surface of the intestinal mucosa.We found increased activity of beta-lysine in the blood serum in immunomodulator-treated broilers. No significant differences were found in the activity of beta-lysine in the blood serum of the experimental and control parent herds until the onset of lay. On the onset of lay, we observed an increase in beta-lysine activity in the blood serum, especially pronounced in the experimental herd. We also registered an increase in this indicator in the egg white of the birds from the experimental flock from the 2nd to the 7th day after laying. Elevated serum beta-lysine concentrations during the onset of lay, legitimizes beta-lysine as a stress-induced factor of non-specific immunity. The higher levels of beta-lysine in the blood serum and egg white of the experimental herds are probably due to the stimulation on the mucous membranes with the polybacterial immunomodulator AVIGEN.

Reproductive Indices of Naturally Mated and Artificially Inseminated Quail Hens (Coturnix japonica): Is Artificial Insemination of Japanese Quail Hens Feasible in a Local Setting?

Naturally mated and artificially inseminated Japanese quail (Coturnix japonica) hens’ eggs reproductive indices were investigated to evaluate natural mating or artificial insemination techniques for breeding quails in local farms. A total of 141 (108 hens and 33 cocks) matured quails of about 11 weeks of age were used for the experiment, of which 54 hens were inseminated with Citric-quail egg albumen extended semen collected from 15 fertile cocks. Another 54 hens were naturally mated by another 18 fertile cocks in a ratio of one cock to three hens (1:3). Eggs collected from both naturally mated and artificially inseminated birds were incubated for 18 days. The percentage of incubated eggs that were fertile when candled on the 7th and 12th day and hatch-out analysis after the 18th day of incubation tested fertility. Hatchability was tested by the percentage number of fertile eggs that hatched. Naturally mated and artificially inseminated hens’ eggs had a fertility of 84.0 % and 73.3 %, and a hatchability of 82.5 % and 85.5 %, respectively. The study revealed no significant difference in the frequency of fertile or hatched Japanese quail eggs (χ2 cal &lt; χ critical at 5% or 1% level of probability). Naturally mated and artificially inseminated birds had relative fertile egg rates of 53.4 % and 46.6 %, respectively, and relative egg hatching rates of 52.5% and 47.5 %, respectively. Artificial insemination had the advantage of introducing the same volume of semen to more quail hens than a single cock in a natural mating process. However, natural mating was recommended over artificial insemination in the study area because of the technical constraints that required more workforce and amenities in the insemination process. The authors recommended research on developing restraint instruments and non-electrical semen storage methods for quail birds. The authors also proposed a restraint model for quail birds

Thermosensitive gels of pullulan and poloxamer 407 as potential injectable biomaterials

The paper presents the preparation and rheological response of thermosensitive gels of poloxamer 407 (P407) in the presence of a versatile polysaccharide, pullulan (PULL). Prior to material formulations, the phase diagram was established for PULL and P407 mixtures in aqueous solutions at 37 °C. Due to the competition between the hydrophobic and hydrophilic interactions, an extended island of immiscibility was observed. Homogeneous solutions of polymer mixtures near the phase boundary conditions were used to prepare gels and their rheological behavior was carefully investigated. Steady shear and oscillatory rheological investigations indicated a temperature induced gelation, shear induced yielding and soft gel characteristics at physiological temperature. Hyperimmune egg white was added to the samples to provide the target gel with appropriate antimicrobial effects coming from the valuable proteins from egg white. The gel samples were characterized and their biocompatibility and antimicrobial properties were compared. PULL/P407 homogeneous mixtures combine the unique characteristics of the two polymers and they are suitable to design polymeric materials with potential bioapplications, such as dressings for wound healing or injectable hydrogels.

Utilization of peel of white pomelo for the development of pectin based biodegradable composite films blended with casein and egg albumen

Biodegradable composite films were developed using casting method from white pomelo peel pectin, casein and egg albumin at different proportions. The pectin was incorporated to modify the properties of films and the effect of pectin incorporation on various properties of films was investigated. In comparison to other edible films, the composite films prepared from white pomelo peel pectin, casein protein and egg albumin protein at a ratio of 50:50:0 (F4) and 50:25:25 (F7) possessed highest tensile strength and lowest water vapour permeability. The X-Ray diffraction (XRD) analysis of composite films indicated that the major portion of the film was amorphous. Fourier Transform Infrared Spectroscopy (FTIR) analysis of composite films indicated the increase in the intermolecular interactions of polymers resulting in increase in compactness of film matrix. The curves obtained by Differential Scanning Calorimetry (DSC) indicated that addition of pectin into casein and egg albumin increased the melting temperature and the peak temperature, indicating increased thermal stability of composite films.