Fresh Eggs Research Articles

Internal quality of commercial eggs subjected to different shell treatments and storage times

Five hundred sixty eggs from commercial layers aged 74 weeks were subjected to sanitization and shell-covering procedures. The treatments consisted of two egg sanitization methods, sanitized (S) and not sanitized (NS), and two methods of shell covering, not covered (NC) and covered (C) with whey protein concentrate solution, arranged in a completely randomized design in a 2 × 2 factorial scheme (sanitization × shell coating), with five replications obtained from the average of four eggs evaluated in seven storage periods (1, 7, 14, 21, 28, 35, and 42 days). Albumen pH and yolk lipid oxidation using the TBARS test were evaluated. The averages for each period were submitted to analysis of variance, any differences observed were submitted to the Tukey test (5%), and regression analysis was performed between periods for each method. Using SDS-PAGE, the protein profile of albumen at 1 and 42 days was evaluated descriptively. Using methods S and NS, the pH and TBARS of eggs did not change on any of the days evaluated (P>0.05). Methods C and NC had similar pH values (P>0.05) only when using fresh eggs; however, the pH was higher when using eggs from Method NC (P<0.0001) compared with Method C. For all techniques, the analysis of pH regression between periods revealed quadratic behavior. While regression analysis demonstrated an increasing linear behavior for all methods, the TBARS analysis results for C and NC on all evaluated days were comparable (P>0.05). Whey protein concentrate does not affect the pH of sanitized eggs. The protein profile of the albumen and TBARS values of egg yolks stored at room temperature are unaffected by sanitation and whey protein concentrate covering, and TBARS values increase over storage days in all cases.

Preserving Fresh Eggs via Egg‐Derived Bionanocomposite Coating

AbstractEgg waste is a major contributor to global food waste, accounting for 15% of discarded food in the United States. Typically, eggs have a shorter shelf life at room temperature and are preserved in refrigeration from production to consumption. However, maintaining constant refrigeration is energy‐intensive and expensive. Here, a bionanocomposite coating has been developed that incorporates each element of eggs – egg white, yolk, and eggshell – to increase the shelf life of fresh eggs without requiring further refrigeration. The quality of eggs has been successfully preserved for up to three weeks at room temperature. The coated eggs maintain the highest grade (AA) and exhibit improved Haugh Unit (HU), Yolk Index (YI), and pH compared to uncoated eggs. The coating reduces weight loss by ≈37% with an increase in HU (≈12.5%) and YI (≈13.9%). Morphological analysis reveals strong adhesion of the coating to the eggshell surface, showcasing promising barrier properties. The coating demonstrates an optimal combination of oxygen permeability (≈12.2 cm3 µm m−2 d−1 kPa−1) and water vapor transmission (≈31.5 g mm m−2 per day) with excellent antimicrobial properties. Overall, this approach of repurposing eggs into a high‐performance coating shows a promising viable alternative to refrigeration and a solution to combat egg waste.

From Farm to Fork: Transforming Egg Quality and Boosting Export Potential using Artificial Intelligence on Poultry Farming

Nothing can spoil fresh eggs that were laid by chickens, like dirty vent feathers, blood strains and minor cracks. Eggs play an important role in the context of human health due to its cheap cost and accessibility across the globe. But egg damage paves the way for a significant size of a shortage of nutritions, and creates demand which leads to an increase in price. The brand name of the company that supplies the eggs loses its reputation when damaged eggs reach the market along with good eggs and this can also lead to business loss. India is considered to be one of the worst farm poultry industries across the world, because of poor maintenance of farm, lack of cleanliness and non-compliance to the safety standards. Just because of this, the Indian market loses its power of negotiation on price and loses the opportunity to export the eggs to foreign countries even though India's egg production is close to the egg production margin of other countries. Not only from the perspective of commerce but also from the view of health this can lead to adverse consequences when the unclean eggs are consumed by the public or people who have less immunity. Every year a significant number of people are suffering from diseases when the eggs, which are poorly handled in the process of quality control, are consumed. This could also lead to a fixation of mindset to the consumer that these are usual eggs in india. The consequence of this mindset could result in more severe effects in consumerism over the period of time. This might also prevent people from purchasing the eggs for consumption. The major reason for this is unhygienic rearing practice and improper quality control measures. These are open invitations for egg contamination although India is the third largest country in the world in the production of eggs. There are more than forty seven million egg producers who do not meet safety standards, most of the produce are rejected for export due to chemicals used during the rearing process. Consumption of these eggs had led to a serious issue in india. A sizable number of people are resistant to antibiotics just because of the consumption of eggs that were produced using chemicals and eggs in which chemicals were intact on the shell of that egg. An article that was published by a renowned newspaper states that consumption of such contaminated eggs, which had heavy metal, has led to poisoning in children, paving the way for mental development problems, sometimes mental retardation. This study has attempted to reduce the severe consequences which are a result of consuming eggs with dirt or damaged eggs. A huge effort has been made to ensure that this scenario changes over the period of time, by incorporating AI in the field of Poultry industry in order to enhance the quality of egg production. The study we conducted clearly shows that most of the poor rearing practice happens due to human error. This can be changed by replacing the human efforts by machine, we could replace the entire quality control process especially removing the spoiled eggs from the the batch that is to be sent to the market. The model that we tried to build has given marvelous results in separating the spoiled from the good eggs. The algorithm will not only identify the spoiled eggs but also stores the final output in the database where the Organisations can access it at any point of time. The AI Object detection model will detect the cracked eggs, the eggs with dirt, the eggs with blood stain and many more. In nutshell our object detection model will detect all abnormal eggs which will help us prevent the abnormal eggs from reaching the consumer.

Changes in Vitellogenin, Abdominal Lipid Content, and Hypopharyngeal Gland Development in Honey Bees Fed Diets with Different Protein Sources.

Honey bees play an important role in the pollination of flowering plants. When honey bee colonies are deficient in pollen, one of their main nutrients, protein supplements are required. In this study, the effects of diets with six different protein sources on the physiological characteristics of worker bees (vitellogenin (Vg), abdominal lipid content (ALC), hypopharyngeal gland (HPG)) and consumption were investigated. The protein sources of the diets (diet I, …, diet VI) included pollen, spirulina dust (Arthrospira platensis Gomont), fresh egg yolk, lyophilized lactose-free skimmed milk powder, active fresh yeast, and ApiProtein. It was identified that consumption by worker bees was highest in the diet group supplemented with spirulina (diet II). Although there was no statistical difference regarding the Vg content in the hemolymph, numerically, the highest content was found in diet group IV (lyophilized lactose-free skimmed milk powder) (4.73 ± 0.03 ng/mL). ALC and HPG were highest in the group fed diet II. These results suggest that offering honey bees diets with certain protein sources can support their physiological traits.

Research Note: Analysis of microbial diversity on the shell surface of eggs collected from geographically distinct farms in China

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.

Quality characteristics, lysozyme activity, and albumen viscosity of fresh hatching duck eggs after a week's storage at various temperatures

The study aimed to analyze the qualitative features of Cherry Valley duck’ hatching eggs during storage at different temperatures. Eggs were divided into 3 equal groups with 30 eggs each: fresh egg and stored at 7 °C and 17 °C within one week. Qualitative analyses of duck eggs were carried out, considering the morphological composition, physicochemical characteristics, lysozyme activity, and albumen viscosity. The highest weight of yolk and its percentage was found in the 17 °C group. The weight and percentage of albumen were significantly the highest in the group of fresh eggs. Higher egg weight loss was observed in the group stored at higher temperatures. Higher thick albumen height and Haugh units were found in fresh eggs and eggs stored at 7 °C. Different temperatures of egg storage did not affect lysozyme activity in thick and thin albumen. Stored eggs were characterized by lower albumen viscosity only at a shear rate of 10 rpm. The higher viscosity of thick albumen compared to thin ones was demonstrated at 10 and 20 rpm shear rates. The presented research results indicate a large diversity of selected qualitative indicators of hatching duck eggs, which may affect their storage and suitability for incubation.

Effects of replacing Na selenite in laying hen feed with selenized glucose on production performance, egg quality, egg selenium content, microbial population, immunological response, antioxidant enzymes, and fatty acid composition

This study aimed to explore the effects of selenized glucose (SeGlu) and Na selenite supplementation on various aspects of laying hens such as production performance, egg quality, egg Se concentration, microbial population, antioxidant enzymes activity, immunological response, and yolk fatty acid profile. Using a 2 × 2 factorial design, 168 laying hens at 27-wk of age were randomly divided into 4 treatment groups with 7 replications. Se source (Na selenite and SeGlu) and Se level (0.3 and 0.6 mg/kg) were used as treatments. When 0.3 mg SeGlu/kg was compared to 0.3 mg Na selenite/kg, the interaction findings revealed that 0.3 mg SeGlu/kg increased egg production percent and shell ash (P < 0.05). When compared to 0.3 mg Na selenite/kg, dietary supplementation with 0.3 and 0.6 mg SeGlu/kg resulted in an increase in albumen height, Haugh unit, and yolk color of fresh eggs (P < 0.05). SeGlu enhanced albumen height, Haugh unit, shell thickness (P < 0.01), albumen index, yolk share, specific gravity, shell ash (P < 0.05) of fresh eggs and shell thickness (P < 0.05) of stored eggs as compared to Na selenite. The interaction showed that 0.6 mg SeGlu/kg enhanced yolk Se concentration while decreasing malondialdehyde levels in fresh egg yolk (P < 0.05). SeGlu enhanced Se concentration in albumen and glutathione peroxidase activity in plasma (P < 0.05) as compared to Na selenite. 0.6 mg Se/kg increased lactic acid bacteria, antibody response to sheep red blood cells, and lowered ∑n-6 PUFA/ ∑n-3 PUFA ratio (P < 0.05). As a result, adding SeGlu to the feed of laying hens enhanced egg production, egg quality, egg Se concentration, fresh yolk lipid oxidation, and glutathione peroxidase enzyme activity.

Effect of Dietary Incorporation of Hemp Seeds Alone or with Dried Fruit Pomace on Laying Hens' Performance and on Lipid Composition and Oxidation Status of Egg Yolks.

The present study was conducted to investigate the effects of introducing hemp seeds, as a source of PUFAs, into a standard diet with or without dried fruit pomace (dried blackcurrant (DB) or dried rosehip (DR)), as a source of natural antioxidants, on the laying performance of hens and the FA profile, cholesterol level, antioxidant content, and lipid oxidative status in the yolks of fresh eggs or eggs stored at 4 °C for 28 days. The experiment used 128 Tetra SL hens at 35 weeks of age, which were divided into four groups and randomly assigned to four dietary treatments: a standard corn-wheat-soybean meal diet (C), standard diet containing 8% ground hemp seed (H), hemp seed diet containing 3% dried blackcurrant pomace (HB), and hemp seed diet containing 3% dried rosehip pomace (HR). The laying rate, feed conversion ratio (FCR), egg weight, and yolk weight were improved by the use of hemp seeds. The yolks of the H, HB, and HR eggs had a lower cholesterol (p ˂ 0.01) and SFA content, while the concentration of total and individual PUFAs (n-6 and n-3 FAs) was significantly higher (p ˂ 0.01) compared to C. In addition, the introduction of hemp seeds into the diets alone or with dried fruit pomace (DB or DR) led to increased (p ˂ 0.001) content of α-linolenic acid (ALA, 18:3n-3), eicosapentaenoic acid (EPA, 20:5n-3), and docosahexaenoic acid (DHA, 22:6n-3) and hypo-/hypercholesterolemic FA ratio and decreased arachidonic acid (AA, 20:4n-6) content, n-6/n-3 ratio, and thrombogenicity index (TI) compared to the control eggs. The introduction of dried fruit pomace (DB or DR) into the diets had no effect on the laying performance of the hens or the cholesterol content and FA profile of the egg yolks, compared to the diet supplemented only with hemp seeds. The dried fruit pomace improved the color, accumulation of antioxidants, and oxidative stability of fats in the yolks of the fresh eggs and eggs stored at 4 °C for 28 days. The DR was found to have the most desirable effects, producing the most intense color of egg yolks, the highest content of natural antioxidants, and the best oxidative stability of yolk lipids.

Exploring the physical characteristics of eggs for consumption and industrial use in Kosovo: a comprehensive quality analysis

ABSTRACT Kosovo, like the global trend, is experiencing a rising demand for eggs, emphasizing the necessity for stringent regulatory oversight to maintain freshness and meet increasing consumer and industrials’ needs. The research aimed to evaluate the compliance of eggs in the local market with specified quality criteria outlined in the local Administrative Directive and EC Regulation. Several quality parameters were scrutinized, including egg weight, length, width, specific gravity, air cell, Haugh units (HU), yolk and egg white weights, yolk color intensity, shell weight, and shell thickness. Key parameters varied significantly among Fresh Eggs and farms F1 to F5. Most groups displayed significantly lower egg weights, yolk, and egg white weights compared to Fresh Eggs (p < 0.01). Among different groups, Fresh Eggs have the highest Haugh unit and the lowest specific gravity, indicating superior egg quality. Among groups, F4 has the lowest Haugh unit (p < 0.00001), and F3/F4 exhibited the largest air cell size (p < 0.0001), while F5/Fresh Eggs were the smallest, with no significant differences between themselves (p > 0.05). Fresh eggs outshined in all groups in relation to size and yolk color (p < 0.0001). The study found positive correlations (p < 0.01) between egg weight and internal parameters, including yolk and white weights. Eggshell weight also correlated positively with yolk and white weights (p < 0.05). Conversely, Haugh unit and air cell exhibited negative correlations (p < 0.01), indicating their influence on egg dimensions. Classification based on regulation revealed distinct categories for consumption and industrial use. These findings contribute valuable insights to Kosovo’s egg market, impacting standards and promoting fair competition.

Use of malted pulses to formulate gluten-free fresh-egg pasta

In spite of the fact that legumes are rich in proteins, dietary fibers, and micronutrients, their average per capita consumption is limited because of their lengthy cooking period, unpleasant flavor, low-digestible proteins, and gastrointestinal problems. This study was aimed at assessing the effectiveness of the malting process of three typical pulse seeds of the Italian Latium region (i.e. Gradoli Purgatory beans [GPB]; Onano lentils [OL]; and Solco Dritto chickpeas [SDC]) to minimize their anti-nutrient content and test their use as ingredient in the preparation of gluten-free fresh egg pastas. All these fresh egg pastas were devoid of flatulence-inducing oligosaccharides with low phytate content (0.6–0.80 g/100 g of dry matter, dm), a crude protein content of around 20 g/100 g dm and in vitro glycemic index ranging from 28% to 38%. However, the only fresh egg pasta, including malted GPB flour, exhibited not only a significantly smaller glycemic index (28%±3%) but also a resistant starch–total starch ratio by far greater than the threshold value (14%) specified by the European Commission Regulation 432/2012 to label foods with the health claim indicating improvement in postprandial glucose metabolism.

Effects of Dietary Supplementation of Essential Oils, Lysozyme, and Vitamins' Blend on Layer Hen Performance, Viral Vaccinal Response, and Egg Quality Characteristics.

Maintaining respiratory tract health is crucial for layers, impacting gut health, laying performance, and egg quality. Viral diseases and standard vaccinations can compromise tracheal epithelium function, leading to oxidative stress. This study assessed the impact of a blend of feed additives, predominantly lysozyme (L), essential oils (EO), and vitamins (VIT) (referred to as L + EO + VIT), on young layers during an oral vaccination schedule. The supplementation significantly enhanced antibody titers for Newcastle Disease Virus (NDV) and Infectious Bronchitis Virus (IBV) after vaccination, trachea functionality and intestinal health in the jejunum, increased egg production, and exhibited a trend toward higher egg weight. Although feed intake showed no significant difference, egg quality remained consistent across experimental groups. Moreover, L + EO + VIT supplementation elevated total phenolic content in eggs, improving oxidative stability in both fresh and stored eggs, particularly under iron-induced oxidation. Notably, it substantially reduced yolk lipid peroxidation and albumen protein carbonyls. In conclusion, water supplementation with L + EO + VIT may enhance humoral immune response to IBV and NDV, positively impacting hen productivity. These findings indicate improved tracheal function and enhanced oxidative stability, emphasizing the potential of this blend in promoting overall health and performance in layers.

The shellac and shellac nanocomposite coatings on enhanced the storage stability of fresh eggs for sustainable packaging

Shellac bio-coatings can enhance to improve quality and storage stability of fresh egg qualities with improved shell strength therefore minimizing the reduction the egg losses. Shellac bio-chitosan at 3 concentrations (1 %, 4 % and 8 % w/w) and shellac-1 % montmorillonite nanocomposites were applied as biocoatings to improve storage stability. Shellac-8 % (SH-8 %) coated eggs exhibited the lowest weight loss (1.28 %), significantly. The weight loss of shellac 1 % + MMT and 4 % shellac (SH-4 %) coated eggs was similar each other and had lower weight loss than 1 % shellac (SH-1 %). The Haugh Unit (HU) of eggs with SH-8 % (63.75) had the significantly the highest HU. The SH-4 % (60.24) and SH-1 %/MMT-1 % (58.04) were similar, and the control was the lowest one. The albumin pH of SH-8 % (9.15) coated exhibited a significantly lower than SH-4 % (9.21) and SH-1 %/MMT-1 % (9.24), while the control (9.39) was the highest value at end of storage. For the shellac coated group, total soluble values of albumen reached 12.87 (initial) to 16.331 (SH-1 %), 15.96 (SH-4 %), 15.60 (SH-8 %) and 16.15 (SH-%1-MMT-1 %) at the end of storage. The RWC and foam stability of SH-8 %, SH-4 % and SH-1 % MMT-1 % were similar and higher than 1 % SH and uncoated egg samples. The rheology behaviors were maintained with increasing shellac concentration through the storage. SH-8 % biocoatings were very most effective in filling and sealing the porous in the eggshell and protecting the storage stability and enhancing the strength of the eggshell. Shellac bio-coatings acted as a tiny layer for an effective protective barrier to gas permeability for enhancing the storage stability of the fresh eggs. Higher shellac concentrations (4 and 8 %) and 1 %-MMT were enhanced the storage stability and can be vital solutions for improving shell strength, so it decreases breakage rates.

Effect of Suplementation Tomatoes Juice in Fresh Semen Egg Yolk Citrate Diluent on the Quality of Spermatozoa and the Success of Artificial Insemination in Thin Tailed Sheep

This study aims to determine the effect of adding tomato juice in fresh semen egg yolk citrate diluent to the quality of spermatozoa and the success of artificial insemination in thin tailed sheep. This research was conducted using a completely randomized design research method with 3 treatments and 5 repetitions. The treatments consisted of a solution of egg yolk citrate (P0), egg yolk citrate added 20% tomato juice (P1), and egg yolk citrate added 40% tomato juice (P2). Data analysis on spermatozoa quality included motility, viability, and abnormality using one way anova followed by Duncan’s test, while artificial insemination success included Non Return Rate (NRR) and Conception Rate (CR) using descriptive analysis. The results showed that the best diluent was found in P1 with the addition of 20% tomato juice resulting in motility percentages and viability are 75,52 ± 1,92 and 87,70 ± 1,04. It can be concluded that the addition of tomato juice had a significant (P&lt;0,05) effect on the motility and viability of spermatozoa. The addition of 20% tomato juice in egg yolk citrate diluent can improve the quality of spermatozoa. The CR and NRR values obtained from artificial insemination with P1 diluent were 53% and 60%

Dietary flaxseed cake influences on performance, quality, and sensory attributes of eggs, serum, and egg trace minerals of laying hens.

Nowadays, there is a global shortage in feed supply for animal nutrition; however, there are a considerable amount of agro-industrial co- and by-products that may offer a reasonable solution. Flaxseed cake (FSC) is a by-product of flaxseed for oil extraction rich in n-3 α-linolenic acid (ALA). Thus, the dietary inclusion of FSC on laying performance, egg quality, and serum and egg trace elements (Se, Zn, and Fe) was evaluated using Hisex White hens. The hens were distributed to three equal experimental treatments and provided diets including 0%, 5%, or 10% FSC from 48 to 58weeks of age. Findings clarified that up to 10% FSC in the laying hen diet had no detrimental effect on laying rate, egg mass, and feed utilization. It was found that FSC resulted in a valuable source of protein, energy, macro- (Ca and P), micro- (Se, Zn and Fe) elements, and essential amino acids, with arginine being the highest. Dietary FSC did not negatively influence the egg quality traits, as well as egg sensory attributes. Including 5% or 10% FSC in diet did not significantly affect serum total protein and renal function in terms of creatinine, uric acid, and uric acid-to-creatinine ratio. Different FSC levels did not influence the chemical composition of eggs and trace elements in serum and eggs. It could be concluded that FSC is a valuable feedstuff that can provide a good source of energy, protein, amino acids, and macro- and micro-elements for hens' nutrition. The inclusion of up to 10% of FSC in hens diet did not adversely influence egg laying performance, egg quality of both fresh and stored eggs, sensory attributes, and nutritional composition, as well as Se, Zn, and Fe in serum and eggs due to balanced nutrient profile of FSC.

Comparative Study of Egg Quality Traits of Sasso Chicken Breed under Different Management Systems and Phenotypic Correlation of Egg Parameters in Ethiopia

This study was conducted to evaluate the egg quality traits of Sasso chicken breed under different managements. For the experiment 160 fresh eggs form differently managed Sasso chickens (100 from on-station and 60 from on-farm) were randomly taken. The fresh eggs collected from farmers in Yirgalem were brought to Hawassa University poultry farm for quality measurement and the eggs collected from poultry farm of College of Agriculture in Hawassa University were separately determined. The recorded data was analyzed using SAS (ver. 9.4). Management system difference has a significant influence on more than half of studied external traits such as egg weight, egg length, egg width, shell thickness and egg surface area. The Sasso chickens managed under intensive system had significantly (p&lt;0.05) higher mean egg weight (59.0g), egg length (57.5mm), egg width (42.2mm) and egg surface area (84.7mm2) than the same chicken breed reared under farmers management system. There was a significant difference in albumen weight, albumen height, yolk height, albumen ratio, yolk index, yolk albumen ratio and Hough unit for the eggs collected from the Sasso chickens under different management system. Egg weight has a highly significant and strong positive (p&lt;.0001) phenotypic correlation with egg surface area (0.99), egg length (0.65), egg width (0.72) and shell weight (0.52). Albumen weight has significant correlation with all the studied internal egg quality parameters. It has the negative correlation with yolk ratio (-0.14) and yolk albumen ratio (-0.69). There was a variation for egg quality traits of Sasso chicken in different management systems where the on-station management system is better.

Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application.

Replacing eggs without influencing pound cakes' texture, appearance, and taste is challenging. Ovalbumin, the major protein in egg white, contributes to the structures of cakes by providing SH Groups that form a firm gel during baking. However, there is a shift in the consumers' behaviour regarding health, well-being, animal welfare standards, and environmental concerns. To meet upcoming trends and consumer needs, 102 egg replacement products were launched globally to the best of the authors' knowledge, with 20 of them advertised as suitable for baking applications. Ten locally available commercial egg replacers with a range of protein contents were chosen and applied in a pound cake model system to evaluate their functionality by evaluating cake and cake batter quality. Three different categories of egg replacements were chosen: replacers containing no protein (R1-R3), a low amount of protein (1-10 g/100 g; R4-R5), and a high amount of protein (>10 g/100 g; R6-R10). Those were compared to three control cakes containing powdered whole egg, fresh egg, and liquid whole egg. All the analysed egg replacers significantly differed from the control cakes, including low-protein egg replacement R4. Despite R4 achieving the highest specific volume (1.63 ± 0.07 mL/g) and comparable texture values, none of the examined egg replacers compared favourably with the egg control cakes regarding appearance, physical and textural properties, and nutritional value.

Biological Characteristics and Thermal Requirements of Telenomus podisi and Trissolcus basalis (Hymenoptera: Scelionidae) in Fresh and Cryopreserved Eggs of Euschistus heros and Nezara viridula (Hemiptera: Pentatomidae)

Brazil is one of the largest producers of pulses globally, and soybean ranks highly in terms of production. However, pests increase crop production costs and affect oilseed production and quality. Pests are primarily controlled by chemicals, leading to changes in insect pest populations. For example, secondary pests can become primary pests because of the selection of resistant insects and the elimination of natural enemies. Farmers have widely accepted biological control because of its high control efficacy and low environmental contamination risk. Two successful biological control programs in soybean used Telenomus podisi Ashmead (Hymenoptera: Platygastridae) to manage the Neotropical brown stink bug, Euschistus heros (Fabricius) (Hemiptera: Pentatomidae), and Trissolcus basalis (Wollaston, 1858) (Hymenoptera: Scelionidae) to manage the southern green stink bug, Nezara viridula (Linnaeus) (Hemiptera: Pentatomidae), when these pests were the most abundant in soybean-producing regions. To release parasitoids, rearing protocols must be developed in order to optimize production. This study evaluated the effect of temperature on the biological characteristics of T. podisi and T. basalis when fresh or frozen E. heros eggs were provided. Fifty fresh or previously frozen eggs were placed with parasitoids for 24 h in a climate chamber (25 ± 1 °C, 70 ± 10% RH, and 14-h photophase). At the end of this period, the eggs were transferred to other chambers and maintained at different temperatures (19, 22, 25, 28, 31, and 34 ± 1 °C, 70 ± 10% RH, with a 14-h photoperiod). The number of emerging adults from eggs parasitized by T. basalis was lower than that from eggs parasitized by T. podisi. Differences in T. basalis and T. podisi parasitism were observed depending on whether the E. heros eggs were frozen or fresh, but neither development nor emergence were affected. The duration of egg–adult development and the longevity of the two parasitoids were inversely proportional to the temperature increase. The sex ratio of T. basalis and T. podisi progeny was not affected by different temperatures or by the use of frozen or fresh eggs. The estimated number of both parasitoids’ generations corresponded with temperature, reaching 14–15 generations/cycle of soybean for Rio Verde, GO, and 12–14 generations/cycle for Barreiras, BA. Given these characteristics, we conclude that a biological control program using T. podisi can benefit large areas of soybean production by controlling the eggs of phytophagous bugs in soybean crops.

Evaluation of Insect Growth Regulators (IGRs) as biological pesticides for control of Aedes aegypti mosquitoes

Background &amp; objectives: Insect growth regulators (IGRs) are biological hormone analogue or mimics used as pesticides to inhibit the growth of larva during their molting and skin shedding. This study aimed to test the effect of IGRs on the eggs hatching and post-hatching inhibition of Aedes mosquitoes and understanding its effect in the mosquito breeding habitats for reduction in adult emergence. Methods: Experiments on the evaluation of three insect growth regulators (IGRs) for the control of different stages of Aedes aegypti was carried out during 2020-21. Each experiment consisted of four treatments viz., Pyriproxyfen, Novaluron, and Larvicol at 1.0 ppm and distilled water as a control. All experiments were carried out in completely randomized design (CRD) except eggs which were carried out in factorial design each with three replications. Results: All tested IGRs performed better in affecting eggs, larval and pupal stages of Ae. aegypti. Highest eggs hatching inhibition (80%) of fresh eggs occurred in Pyriproxyfen followed by Novaluron (66%) and lowest in Larvicol (62%). Eggs hatch inhibition of embryonated eggs was lower than fresh eggs. Pyriproxyfen caused 69%, Novaluron 59% and Larvicol 39% eggs hatch inhibition of embryonated eggs. Both Pyriproxyfen and Novaluron performed better in causing 98–100% larval mortality followed by Larvicol (39%). Larval development to pupal stage was completely prevented by both Pyriproxyfen and Novaluron. Although Larvicol resulted in lowest eggs hatch and larval inhibition but prevented pupae to emerge as adults. Results further showed 70–89% mortality of 3rd instar larvae of Ae. aegypti when exposed to Pyriproxyfen and Novaluron solutions after 30 days storage at lab. temperature (27±2°C), RH 70±5. Interpretation &amp; conclusion: None of the IGRs was more effective at the pupal stage but showed carry-on activity of growth inhibition and mortality of the successive stages of development when used against eggs stages. Therefore, we recommend early application of IGRs at mosquito habitats during the beginning and onset of the season when very early stages of mosquitoes are available in the field.

Egg Quality, Sensory Attributes, and Protein Metabolites of Laying Hens Fed Whole Flaxseed, Fish Oil, and Different Sources of Trace Elements.

This study evaluated the effects of whole flaxseed (WFS), fish oil (FO), and different sources of Se, Zn, and Fe (inorganic, organic, and nano-source) on egg production, quality, sensory attributes, and serum protein metabolites in laying hens. A total of 144 hens were divided into six groups with six replicates of four hens each. Hens were fed six diets as follows: 1) control diet; 2) 7.5%WFS+1.5%FO; 3) 7.5%WFS+1.5%FO+175 mg/kg vitamin E (VE); 4) 7.5%WFS+1.5%FO+175 mg/kg VE + inorganic sources of Se, Zn, and Fe (ISeZnFe); 5) 7.5%WFS+1.5%FO+175 mg/kg VE + organic sources of Se, Zn, and Fe (OSeZnFe); 6) 7.5%WFS+1.5%FO+175 mg/kg VE + nano-source of Se, Zn, and Fe (NSeZnFe) from 40-50 weeks of age. Laying hens fed 7.5% WFS, 1.5% FO, and different sources of trace elements in their diets had no negative effects on laying rate, egg weight, egg mass, feed intake, feed conversion ratio, body weight change, or survival rate compared to that of hens fed the control diet. Dietary treatments did not negatively affect the external and internal egg characteristics or egg sensory attributes. Feeding 7.5%WFS+1.5%FO+VE+ISeZnFe positively influenced yolk color in fresh eggs. Dietary treatments had a significant impact on egg nutritional composition, with the highest levels of macronutrients found in eggs from hens fed the 7.5%WFS+1.5%FO+VE+NSeZnFe treatment. The highest plasma globulin concentrations were observed in hens fed organic and nano-source trace elements. The same diets reduced plasma uric acid levels. Based on these findings, the inclusion of organic or nano-source trace minerals in diets containing WFS and FO positively affected egg quality and hen protein metabolites.

The Effect of Casein-Chitosan Edible Coating with Garlic Essential Oil Addition on pH, Haugh Unit and Egg Yolk Index Fresh Chicken Egg on Different Storage

Eggs are a source of animal protein needed by the body and contain complete essential amino acids. Chicken eggs are easily damaged or changed so the quality of the eggs decreases with the length of storage. This damage can be prevented by coating. Past studies concluded that edible coating can maintain the quality of chicken eggs. The purpose of this study was to determine the effect of coating chicken eggs using chitosan and casein edible coating with the addition of garlic essential oil. The materials used are fresh chicken eggs, edible coating solution and garlic essential oil. The method used in this study was a laboratory experiment with Completely Randomized Nested Design with 2 treatments and 3 replications. Edible coating with the addition of garlic essential oil is expected to improve egg quality with a long shelf life. The result showed that chicken eggs coated with chitosan casein edible coating with the addition of garlic essential oil 1% for storage time of 0 days, 7 days, 14 days, 21 days and 28 days gave a very significant effect (P&lt;0,01) on egg yolk pH, egg albumen pH, haugh unit and egg yolk index.