Interior Egg Quality Research Articles

Comparative Efficacy of Herbal Combined Amino Acid with Synthetic Amino Acid Supplemention on Egg Quality Parameters of White Leghorn Layers

An experiment was undertaken to evaluate the comparative efficacy of herbal combined amino acid with synthetic amino acid supplementation on egg quality parameters. To carry out the experiment, 240 BV300 pullets of 20 weeks age were selected and randomly distributed into five groups using complete randomized design (RBD). Each Treatment group comprised of 48 layer birds and was replicated four times with twelve birds. Negative Control group (T0) was fed basal diet completely devoid of lysine and biotin and with partial deficiency of methionine and choline, from 20th -41th week of age. Treatment groups fed basal diet deficient in amino acids and supplemented with herbal combined amino acid at different dose. An eggs collected were examined for exterior and interior egg quality. The results of present study revealed that basal diet supplemented with herbal combined amino acid significantly increased egg production, egg weight and egg mass. Feed cost per egg and feed efficiency was at par to that of control. Highest Yolk weight was recorded for herbal combined amino acid supplemented group. The supplementation of herbal combined amino acid alternatives of synthetic amino acid succeeded in improving the shell thickness. Hence, it is concluded that diet with herbal combined amino acid Formula Av/Cap/18 @ 200g/100kg of feed of feed from 20th to 41th week is most beneficial for improving egg production, egg weight, egg mass and shell thickness.

Internal quality of coated eggs with soy protein isolate and montmorillonite: Effects of storage conditions

ABSTRACTThe development of the bio-nanocomposite coating materials for eggshells has received more attention because of the decline in interior egg quality. This work evaluated the effects of weight loss, Haugh unit, yolk index, air space and albumen pH, eggshell strength, number of microorganisms on eggshells, contact angle and water vapor permeability of uncoated eggs and eggs coated with soy protein isolate/montmorillonite emulsions (5/0, 5/0.20, 5/0.50, 5/0.80; w/w) during 6 weeks at 25°C. A scanning electron microscope was used to visualize morphologies of soy protein isolate and the soy protein isolate/montmorillonite composite coatings, and the scanning probe microscope was determined. Compared with uncoated and soy protein isolate-coated eggs, the interior egg quality was improved by the increase of Haugh unit, yolk index, air space or eggshell strength, and decrease in weight loss, albumen pH, or the number of microorganisms on eggshells. The higher contact angle indicated the hydrophobicity of coatings. The values of water vapor permeability with 0.2% montmorillonite, 0.5% montmorillonite, and 0.8% montmorillonite were reduced by 21.14, 57.78, and 69.13%, respectively, as compared to those of soy protein isolate coatings. The images by a scanning electron microscope indicated that coatings could cover the cracks of eggshells to preserve the interior egg quality. The experimental values of the scanning probe microscope showed that montmorillonite would not penetrate through the eggshell pores, and it was safe to coat with montmorillonite. This study highlights the use of soy protein isolate/montmorillonite coating to maintain the internal quality and enhance the shelf life of eggs stored at 25°C.

Body weight, egg production, and egg quality traits of gray, brown, and white varieties of Japanese quail (Coturnix coturnix japonica) in coastal climatic condition of Odisha.

Aim:The present study was conducted to evaluate the performance of gray, brown, and white varieties of Japanese quail (Coturnix coturnix japonica) with respect to body weight, egg production, and egg quality traits in the coastal climatic condition of Odisha.Materials and Methods:A total of 500-day-old straight run Japanese quail chicks of three varieties, viz., gray, brown, and white were randomly selected and reared in deep litter system at Central Poultry Development Organization, Eastern Region, Bhubaneswar. The weekly body weight of the birds was recorded till their egg production stage (up to 6 weeks of age). The average egg production was recorded every biweekly from 6th to 20th week. Exterior and interior quality of eggs from each variety was determined at 6 weeks of age.Results:The initial average weekly body weight of three varieties did not differ (p>0.05) among the varieties. However, from 1st to 6th week significantly higher body weight was observed in gray than white and brown. Brown varieties had reached 50% egg production 1 week earlier than gray and white. Brown had higher peak hen day (HD) production or hen-housed egg production followed by white and gray. External quality such as: Egg weight, egg length, egg width, volume, shape index, shell weight, shell thickness depicted no significant difference among the varieties except circumference length and circumference width, which were significantly higher (p≤0.05) in gray varieties than brown varieties. Internal egg characteristics such as: Albumen length, albumen width, albumen height, albumen index, yolk length, yolk width, yolk height, yolk index, albumen weight, yolk weight, Haugh unit revealed no significance difference among the varieties.Conclusion:It may be summarized from the findings that gray excelled in body weight followed by white and brown. Egg production potential in terms of hen house egg production or HD egg production was higher for brown followed by white and gray in the coastal climatic condition of Odisha.

Influence of Edible Coating Techniques on Quality Characteristics of Eggs

The core objective of current research work is to observe the effects of different edible coatings on eggs for enhancing shelf life. For the purpose, brown and white eggs were procured from different local farms. After application of edible coatings i.e. shellac and chitosan, the quality characteristics i.e. haugh unit, yolk index, yolk color, albumin pH and shell color were observed. The maximum yolk index occur in noncoated eggs that is 0.42 for desi and 0.43 for farmi to 0.26 for desi and 0.23 for farmi whereas among shellac treatments minimum yolk index observed in T2. Edible coatings effectively extended the shelf life of eggs when stored at room temperature by preserving its quality characteristics. Chitosan and shellac coatings minimized the weight loss than those observed for noncoated eggs. Conclusively, the coating materials have potential use in delaying charges in the interior quality of eggs and maintaining their shelf life. Practical Applications The current manuscript has innovative data for enhancing the shelflife of eggs regarding summer season. Edible coatings increased the shelflife of eggs that is beneficial for industrial point of view

The effect of northern fowl mite (Ornithonyssus sylviarum) infestation on hen physiology, physical condition, and egg quality

The northern fowl mite (NFM), Ornithonyssus sylviarum, is the most common ectoparasite of laying hens in North America. Infestation can cause a reduction in egg production, egg weights, and feed conversion efficiency. However, there is a lack of information on the effects of NFM on hen physiology, physical condition, and egg quality. Singly caged beak-trimmed White Leghorn hens (N = 32) were infested with mites at 25 wk of age. The condition of each hen was assessed at wk 0 (infestation) and wk 5 and 7 post-infestation to determine comb temperatures and feather, skin, and comb condition. Heterophil-lymphocyte (H/L) ratios and body weight (BW) were evaluated at wk 0 and wk 1, 3, 5, and 7 post-infestation. Egg weight, egg specific gravity, yolk color, Haugh unit (HU), and eggshell thickness were determined prior to infestation (wk −1) and at 1, 3, 5, and 7 wk post-infestation. The H/L ratio (P < 0.0001), HU (P < 0.0001), and egg specific gravity (P = 0.001) were lowest, and the egg yolk color was lightest (P = 0.087) at wk 5, the peak of infestation. At wk 5 and 7, more than 65% of the hens had red skin and more than 75% had scabs on the vent; in addition more than 84% had grey-black vent feathers. There were no effects of infestation on comb color, comb temperature, feather cover, BW, or eggshell thickness. It was concluded that infestation with NFM has negative effects on interior egg quality and hen integument. A decrease in H/L ratio was also observed at the peak of infestation. However, the effects of NFM on the immune system are unclear, and H/L ratio might not be a good stress measure in hens highly infested with NFM.

The use of propolis extract for the storage of quail eggs

Summary This study was carried out to evaluate the use of propolis extract on egg storage time of table quail (Coturnix coturnix Japonica) eggs. Propolis is a sticky, resinous, dark-colored material that honey bees collect from young plants. In the experiment, 600 quail eggs were used and eggs were coated with various concentrations of propolis extract (0%: group I, 5%: group II, 10%: group III, 15%: group IV) and treated with 70% ethyl alcohol (group V). A 5-week storage period was implemented, and 120 eggs were used for each group. Consequently, the effects of storage time and shell treatments on storage time and the effects of treatments on the interior quality of eggs were determined. The results of the study confirmed highly significant differences between weekly changes in egg weight loss, albumen-yellow indexes, and Haugh units (P

Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage

The effectiveness of various coatings (whey protein isolate [WPI], whey protein concentrate [WPC], zein, and shellac) on functional properties, interior quality, and eggshell breaking strength of fresh eggs were evaluated during storage at 24° C for 6 weeks. Coatings and storage time had significant effects on Haugh unit, yolk index, albumen pH, dry matter (DMA), relative whipping capacity (RWC), and albumen viscosity. Uncoated eggs had higher albumen pH (9.56) and weight loss, and lower albumen viscosity (5.73), Haugh unit (HU), and yolk index (YI) during storage. Among the coated eggs, the shellac and zein coated eggs had the highest value of albumen viscosity (27.26 to 26.90), HU (74.10 to 73.61), and YI (44.84 to 44.63) after storage. Shellac (1.44%) was more effective in preventing weight loss than WPC (4.59%), WPI (4.60%), and zein (2.13%) coatings. Uncoated eggs had the higest value (6.71%) of weight lost. All coatings increased shell strength (5.18 to 5.73 for top and 3.58 to 4.71 for bottom) significantly (P < 0.05) compared to the uncoated eggs (4.70 for top and 3.15 for bottom). The functional properties such as albumen DMA (14.50 to 16.66 and 18.97 for uncoated) and albumen RWC (841 to 891 and 475 for uncoated) of fresh eggs can be preserved during storage when they are coated. The shellac and zein coatings were more effective for maintaining the internal quality of fresh eggs during storage. Fourier transform near infrared (FT-NIR) in the 800 to 2500 nm reflection spectra were used to quantify the contents of the fresh eggs at the end of storage. Eggs coated with shellac or zein displayed a higher absorbance at 970 and 1,197 nm respectively (OH vibration of water) compared with those coated with WPI or WPC and the uncoated group at the end of storage. The coatings improved functional properties and also shell strength and could be a viable alternative technology for maintaining the internal quality of eggs during long-term storage. This study highlights the promising use of various coatings to both enhance the functional properties and to reduce the breakage of eggs.

The effect of milling method, thermal treatment, and particle size of feed on exterior and interior egg quality in laying hens

Summary Various milling methods, thermal treatment and particle sizes are used in feed production for laying hens, which may influence egg quality. The present study was designed to investigate the effect of feed produced by roller (R) and hammer mill (H) as mash (M) and expandate (E) with coarse (C) and fine (F) particle size on exterior and interior egg quality in layers. A total of 240 hens (Lohmann Brown), 19 weeks old, were used in a randomized design with 2×2×2 factorial arrangement. Eight experimental diets were offered ad libitum during the whole experimental period and one week before for diet adaption. Eggs were analyzed for egg weight, area, shape index, shell weight per unit surface area, air cell, yolk color, blood spot, Haugh unit, yolk and albumen measures (weight, index, height, width and length) shell measures (stability, surface area, density, thickness and membrane weight), and percent contents of yolk, albumen, shell and shell membrane. The shell membrane weight and percent shell membrane weight was lower in treatment H as compared to treatment R ( P<Â 0.01 and P≤0.01, respectively). Thermal treatments displayed higher percent shell membrane weight in treatment E than treatment M ( P≤0.04). The shell density was higher in treatment F in comparison with treatment C ( P≤0.04). The shell thickness and shell weight were higher in treatment C as compared to treatment F ( P≤0.02 and P≤0.04, respectively). The interaction between milling methods and particle size affected shell thickness ( P≤0.01). Milling method influenced yolk index and yolk height, which were higher in treatment H as compared to treatment R ( P<Â 0.01 and P≤0.02, respectively). The albumen height was higher in treatment C than treatment F ( P≤0.03). The interaction between milling method and particle size affected blood spot, albumen length and yolk height ( P≤0.05, P≤0.04 and P≤0.04, respectively). The interaction between thermal treatments and particle size affected yolk color ( P≤0.04). Additionally, percent albumen weight was affected by interaction between milling methods, thermal treatments and particle size ( P≤0.05). In conclusion, most of egg quality parameters of economic importance were not affected by the treatments used in present study. Therefore, milling method, thermal treatment and particle size of feed seem to be of lower importance for layer feed production regarding the optimized egg quality.

Quality of Laying Hen Eggs During Storage Depending on Egg Weight and Type of Cage System (Conventional vs. Furnished Cages)

Abstract The aim of the study was to demonstrate the relationship of egg weight and egg quality traits with storage time and type of cages in which the laying hens were kept. The material consisted of 960 eggs from same age Hy-Line Brown hens kept in conventional and furnished cages at the same time in one building. The eggs were randomly collected, sorted by weight (S, M, L and XL), and stored under controlled temperature and humidity conditions. All eggs were weighed on days 1 (day of laying) and 28 of the experiment. During the same time they were candled to determine depth of the air cell, and 60 eggs from each subgroup were chosen to evaluate quality traits (egg weight and egg specific gravity), shell characteristics (shell strength, weight, thickness and density), and interior quality of eggs (albumen height and pH, yolk colour, weight and pH). The eggs (especially those from the heavier weight classes, XL and L) from hens reared in furnished cages were characterized by significantly smaller quality changes (egg weight loss, yolk proportion, albumen height, Haugh units) due to storage time in relation to those from hens kept in conventional cages. This fact could point to their better suitability for consumption. In addition to the housing system, changes occurring in eggs during storage should also be considered in terms of their weight class. Economically important egg traits (e.g. egg weight, shell strength) were better in eggs from furnished compared to conventional cages.

Prediction modelling of storage time and quality measurements using visible-near infrared spectra of pasteurized shell eggs

A 12 week study was conducted on the egg albumen from both pasteurized and non-pasteurized shell eggs using visible-near infrared spectroscopy. Prediction models of the chemical changes detected in the spectra to the measurement of Haugh units (measure of interior egg quality) were calculated using principal component regression analysis. Additionally, the study sought to determine how pasteurization affects both shelf life and egg quality. 84 dozen eggs were involved in this study, with 12 dozen eggs scanned initially and biweekly for the remainder of the study. Eggs were stored at 4 °C throughout the study. Haugh unit measurements were conducted followed by the visible/near infrared spectra of the albumen. The changes in the spectra over the 12 week period were very subtle and consisted mainly of an approximately 10 % decrease in transmission across the 400–1,200 nm range. The 400–550 nm region can be used to distinguish between the spectra of control eggs and pasteurized eggs. The results suggest that spectral data can be used to confirm and/or predict the storage time of eggs. The correlation coefficients of the spectra models for storage time are 0.97 and 0.98 for the control (untreated) and pasteurized eggs, respectively. Correlation values for predicting Haugh units from the spectra of the samples resulted in less useful predictive models in this study, especially for pasteurized samples.

Effects of feeding corn distiller's dried grains with solubles with and without enzyme cocktail supplementation to laying hens on performance, egg quality, selected manure parameters, and feed cost

An experiment was conducted with 480 Super Nick white-laying hens to evaluate the effects of different inclusion levels of corn distiller's dried grains with solubles (CDDGS) with or without enzyme cocktail supplementation on performance, egg quality, selected manure parameters, and feed cost. The experimental diets consisted of 5 levels of CDDGS: 0 (basal diet), 5, 10, 15 or 20% and two levels of enzyme cocktail (Allzyme® SSF): 0 or 0.02%. Diets containing 0.02% enzyme cocktail were formulated to recoup the enzyme matrix value. Each dietary treatment was assigned to 4 replicate groups of 12 hens (with 3 cages and 4 hens per cage). The experiment lasted 8 weeks. Performance parameters and egg quality were determined every other week, whereas selected manure parameters were measured at the end of the experiment. Feeding up to 15% medium-quality CDDGS with or without enzyme cocktail supplementation had no negative effects on performance parameters (percentage laying rate, egg weight, feed intake and feed conversion) or exterior (eggshell thickness and shell breaking strength) and interior (Haugh units and egg yolk color) egg quality parameters in this study. There was no interaction between the inclusion levels of CDDGS and the supplementation of enzyme cocktail on performance, egg quality or manure parameters. As the level of CDDGS included in the diet increased, the level of dicalcium phosphate gradually decreased, which resulted in a reduction in dietary costs. A significant decrease was observed (P<0.001) in manure total nitrogen (N) and phosphorus (P) levels following enzyme cocktail supplementation in comparison to diets without enzyme cocktail. These results indicate that 15% CDDGS can be added to diets of laying hens without compromising performance parameters, and exterior and interior egg quality as long as the nutrient profile of CDDGS is known and the diet is formulated on a digestible amino acid basis. Feed cost can be reduced by supplementing the diets with CDDGS. In addition, using an enzyme cocktail affecting anti-nutritional factors in CDDGS may improve the nutritive value of laying hen diets with CDDGS and lessen the amount of total N and P released in the manure.

Comparative efficacy of herbal and synthetic methionine on performance of some haematological and biochemical parameters in domestic laying hens

A feeding trial was conducted to determine the bioefficacy of herbal methionine (HM) compared to synthetic methionine (SM) in the diets of domestic laying hens. The herbal methionine (Meth-o-Tas ® ) was supplied by Intas Pharmaceutical Limited, India. The HM and SM were added to a standard diet at 0.5 and 1.0 kg per ton and fed to 144 laying birds, 30 weeks of age, housed in 3 birds per cage unit. The birds were divided into 4 dietary treatments of 36 birds each and each treatment group was replicated 4 times with 9 birds per replicate. The trial lasted for 112 days and was divided into 4 periods of 28 days each. At the end of the feeding trial, 2 birds per replicate, representing 8 birds per treatment were sacrificed for the determinations of haematological and plasma biochemical profiles, liver weight and abdominal fat pad. Layers fed on diets supplemented with HM produced less (P ≤ 0.01) eggs, had lower egg mass output (P ≤ 0.01) and final body weight (P ≤ 0.05) and poorer feed conversion efficiency (P ≤ 0.05) than those layers fed on diets supplemented with SM. Feed intake was not affected (P ≥ 0.05) by dietary methionine source. Exterior and interior egg quality characteristics such as egg weight, shell thickness, albumen weight and albumen height decreased (P ≤ 0.05) with dietary supplementation of HM. Dietary supplementation of HM reduced (P ≤ 0.05) abdominal fat pad. Total protein and albumin decreased (P ≤ 0.05) with dietary supplementation of HM. Plasma and liver total cholesterol and triglyceride concentrations were lowered (P ≥ 0.05) in birds fed on diets supplemented with HM. The activities of plasma and liver alanine transferase (ALT), aspartate transferase (AST) and alkaline phosphatase (ALP) were not altered (P ≥ 0.05) by HM supplementation. All haematological variables determined were not affected by HM supplementation. Under the conditions of this study, it was concluded that herbal methionine (Meth-o-Tas

Effects on egg quality traits of genotype and diets with mussel meal or wheat-distillers dried grains with solubles

The aim of the study was to evaluate effects on exterior and interior egg quality and sensory characteristics of eggs from hens fed diets with admixtures of 3.5 or 7.0% of mussel meal or 20% wheat-distillers dried grains with solubles (DDGS). The mussel meal diets followed organic standards, whereas the DDGS diet was formulated for hens in conventional production. Standard diets, one organic and one conventional from a Swedish feed manufacturer, were included for comparison. The study used 164 Hy-Line White W-98 and 164 Hy-Line Brown layers housed in small-group furnished cages. Egg flavor or odor was not affected by genotype. Egg flavor intensity was stronger in eggs from hens fed either of the mussel diets or the standard organic diet compared with the conventional diet. There were no differences between any of the diets in egg odor intensity, off-flavor, or off-odor. The mussel diets and the standard organic diet gave stronger yolk pigmentation than the conventional and DDGS diet, respectively. Manure DM was lower with the admixture of 7.0% mussel meal than 3.5%. There was a tendency (P < 0.10) toward a difference between diets in dirty eggs, and the percentage was highest with 7.0% mussel meal. Diet or genotype had no effect on egg weight, albumen height, shell deformation, shell breaking strength, or proportion of cracked eggs. Genotype differences were found in weight percentage of albumen, yolk, and shell and in the presence of blood and meat spots and in percentage of dirty eggs. In conclusion, the majority of egg quality traits were unaffected by the diets studied. With the admixture of DDGS used in the present study, the characteristics of eggs were similar to those of eggs produced on the conventional standard diet. There was no indication of impaired egg odor or flavor with the used fractions of DDGS or mussel meal.

Effect of dietary inclusion level of distillers dried grains with solubles on layer performance, egg characteristics, and consumer acceptability

Recent availability of and interest in distillers dried grains with solubles (DDGS) has resulted from the increased production of ethanol. A study was designed to evaluate second-cycle Bovans White laying hens that were fed varying levels of DDGS. Layer performance, egg characteristics, and consumer acceptability served as evaluation criteria. Hens were fed a commercial diet formulated to contain 0, 8, 16, 24, or 32% DDGS for a period of 15 wk. The varying levels of DDGS did not have adverse effects on any of the parameters measured. The 16% DDGS treatment resulted in significantly higher egg production than the 0, 8, and 24% treatments, whereas the 32% treatment was intermediate and was not significantly different from any other treatment. Inclusion of DDGS in the diet led to a significantly darker (L*) and redder (a*) yolk, with a tendency to increase Haugh unit values (P = 0.03), indicating potentially increased interior egg quality. During taste panels, consumers slightly preferred the eggs derived from DDGS-fed hens over eggs that were obtained from hens fed no DDGS in both the flavor acceptability (P = 0.04) and overall acceptability (P = 0.02) categories, but they liked eggs from all treatments. Based on the results from the present study, DDGS could be included at a rate of up to one-third of a commercial layer diet without any significant detrimental effects on the production or egg characteristics of second-cycle hens.

The effects of commercial cool water washing of shell eggs on Haugh unit, vitelline membrane strength, aerobic microorganisms, and fungi

Current egg washing practices use wash water temperatures averaging 49 degrees C and have been found to increase internal egg temperature by 6.7 to 7.8 degrees C. These high temperatures create a more optimal environment for bacterial growth, including Salmonella Enteritidis if it is present. Salmonella Enteritidis is the most common human pathogen associated with shell eggs and egg products. Its growth is inhibited at temperatures of 7.2 degrees C and below. The objective of this study was to determine if commercially washing eggs in cool water would aid in quickly reducing internal egg temperature, preserving interior egg quality, and slowing microbial growth. During 3 consecutive days, eggs were washed using 4 dual-tank wash water temperature schemes (HH = 49 degrees C, 49 degrees C; HC = 49 degrees C, 24 degrees C; CC = 24 degrees C, 24 degrees C; CH = 24 degrees C, 49 degrees C) at 2 commercial processing facilities. A 10-wk storage study followed, in which vitelline membrane strength, Haugh unit, and aerobic microorganisms and fungi (yeasts and molds) were monitored weekly. As storage time progressed, average Haugh unit values declined 14.8%, the average force required to rupture the vitelline membrane decreased 20.6%, average numbers of bacteria present on shell surfaces decreased 11.3%, and bacteria present in egg contents increased 39.5% during storage. Wash water temperature did not significantly affect Haugh unit values, vitelline membrane strength, or the numbers of aerobic microorganisms and fungi within the shell matrices of processed eggs. Results of this study indicate that incorporating cool water into commercial shell egg processing, while maintaining a pH of 10 to 12, lowers postprocessing egg temperatures and allows for more rapid cooling, without causing a decline in egg quality or increasing the presence of aerobic microorganisms and fungi for approximately 5 wk postprocessing.

Using different ratios of bitter vetch (Vicia ervilia) seed for moult induction and post-moult performance in commercial laying hens

1. The applicability of different ratios of bitter vetch seed as a new method for moult induction in laying hens was studied. The effectiveness of bitter vetch seed on post-moult production and post-moult egg quality was also investigated. 2. A total of 120 Single Comb White Leghorn hens, 78 weeks of age, were used in this study. The hens were randomly assigned to 5 treatment groups of 24 birds each. The treatments were 30% bitter vetch seed (BV30) diet, 60% bitter vetch seed (BV60) diet, 90% bitter vetch seed (90BV) diet, feed withdrawal method (FW) and full-fed non-moulted control (CON). 3. Egg production ceased first in FW and BV90 treated hens and last in BV30 treated hens. As the percentage of bitter vetch seed increased in the moulting ration, feed intake decreased and body weight loss increased during the 10-d moult induction period. Time to first egg production was significantly greater in hens exposed to the FW and BV90 diets. 4. FW and BV90 treatment hens had significantly higher hen-d egg production than non-moulted control hens. Egg weight was significantly higher in BV30 and BV90 treatments. There were no differences in egg mass, feed intake and mortality among experimental treatments during the post-moult period. 5. No significant improvements were observed in exterior or interior egg quality in moulted hens, except for Haugh units, which were significantly higher in moulted hens when compared to the non-moulted control hens. 6. In conclusion, the present study showed ad libitum feeding of a layer ration with 90% of bitter vetch seed for 10 d proved to be effective for inducing moult, increasing post-moult egg production and improving some internal egg quality parameters.

Edible Coatings for Enhancing Microbial Safety and Extending Shelf Life of Hard‐Boiled Eggs

Hard-boiled eggs were coated with chitosan-lysozyme (CL), whey protein isolate (WPI), or Bake sheen (BS), inoculated with Listeria monocytogenes or Salmonella enterica Ser. Enteritidis at 10(4) CFU/g, and stored for 4 wk at 10 degrees C. Microbial populations were enumerated weekly. Two nonchallenge studies were also conducted with hard-boiled eggs: coated shell-on eggs packaged in plastic containers or peeled eggs coated and vacuum-packaged. Total plate counts (TPC), coliforms, yeasts, molds, weight loss, pH, and color of eggs were determined during the 10-wk storage at 10 degrees C. Uncoated eggs served as controls. All the coatings were not effective in inhibiting the growth of L. monocytogenes, but CL coating controlled the growth of S. Enteritidis. At the end of 4-wk storage, the numbers of S. enteritidis on CL-coated eggs were about 4-log(10) CFU/g less than that of the controls. Coatings reduced (P < 0.05) the populations of coliforms and TPC, and completely inhibited mold growth during the 10-wk storage. Coatings also reduced (P < 0.05) the weight loss of eggs, 4.1% to 4.8% on coated eggs compared with 7.5% in uncoated ones at the end of 10-wk storage. The pH of CL-coated eggs remained stable throughout the storage period, while the control eggs increased from 7.6 to 8.6. Color changes in CL- and WPI-coated eggshells were less (P < 0.05) than those of BS-coated and the control. The CL coating effectively suppressed the numbers of TPC, coliforms, yeasts, and molds on peeled eggs during the 6-wk storage (P < 0.05). The results suggest that CL coating on hard-boiled eggs can control the growth of S. Enteritidis and reduce undesirable changes in the interior quality of eggs.

Value of &lt;i&gt;Anthonotha macrophylla&lt;/i&gt; leaf meal as feed ingredient on layer performance and egg quality

Four layer diets were formulated containing 0,5,10 and 15% Anthonotha macrophylla leaf meal. One hundred and twenty Babcock brown layers already 20 weeks in lay were randomized into 4 groups and each assigned to one of the experimental diets for 12 weeks. The hens were examined for performance using body weight, feed intake, hen-day egg production, egg weight and feed conversion ratio. The interior quality of eggs was also assessed. Average feed intake ranged from 0.136 to 0.146 kg, hen day egg production from 64.29 to 67.99% and feed conversion ratio from 3.43 to 5.11. Statistical analysis showed that birds on 10 and 15% levels of inclusion performed poorly in body weight change and feed intake. No significant (p>0.05) difference was observed across the treatments in final body weight and hen-day egg production. Birds on 15% inclusion level showed significant (p0.05) difference in Haugh unit, yolk index and shell thickness. Based on these results it was concluded that Anthonothamacrophylla leaf meal can be incorporated into layer diets up to 15% inclusion level without depression in performance and on egg quality. Keywords: Chicken, Anthonotha macrophylla, leaf meal, layer performanceIJOTAFS Vol. 1 (1) 2007: pp. 94-96

Chitosan coating minimises eggshell breakage and improves egg quality

AbstractThe interior quality of eggs, shell impact strength, and consumer perception of eggs coated with chitosan containing an organic acid (acetic, lactic and propionic) were evaluated. Uncoated eggs had the highest albumen pH and lowest albumen viscosity. The viscosity of eggs coated with chitosan and lactic or propionic acids were the highest. Chitosan coating also improved shell strength with chitosan + lactic acid being the best coating in this regard. The colour of shell and yolk as measured by lightness (L*), a*, b*, chroma and hue of coated and uncoated eggs were not significantly different but the difference was detected in the colour of albumen, which is an effective indication of freshness and egg quality. Based on sensory evaluation, consumers could not differentiate coated eggs from uncoated eggs; thus the general acceptability of the coated eggs was the same as uncoated eggs. This study shows a great potential of using chitosan and lactic acid mixture as a coating material for egg coating to extend the shelf life. It has no effect on consumer acceptability of the product. Copyright © 2007 Society of Chemical Industry

The effect of different laboratorial concentrations of ammonia on interior egg quality ,chick embryo vitality and hatchability in broiler breeder eggs

The effect of different concentrations of gaseous ammonia was studied. Six batches (27 eggs each of Cobb broiler breeders were used). The six batches were exposed to 0.25; 0.50; 1.01; 1.51 and 2.53 mg/lit. of ammonia, respectively, in special dessicators for 12 hours before incubation for the purpose of the complete ammonia evaporation in the disscators. In the mean time another non treated batch of eggs was kept as control . Ammonia gaseous significantly (P