Spent Hen Research Articles

Prevalence and Characteristics of Campylobacter and Salmonella in Meat Derived from Spent Hens

Meat derived from spent hens as well as broilers is destined for human consumption. There are many reports on the prevalence and antimicrobial resistance of Campylobacter and Salmonella in broiler meat, but few in spent hen meat. Therefore, we investigated the prevalence and antimicrobial resistance of these genera in spent hen meat collected at chicken processing plants. Campylobacter and Salmonella were isolated from 47 (92.2%) and 18 (35.5%), respectively, of breast meat derived from 51 spent hen flocks. Campylobacter jejuni accounted for 87.5% of Campylobacter isolates. The highest resistant rate in C. jejuni isolates was found for ampicillin (45.3%), followed by tetracycline (14.3%) and ciprofloxacin (14.3%). There was no Campylobacter isolate resistant to erythromycin, which is recommended as a first-choice antimicrobial for humans when Campylobacter enteritis is strongly suspected. Of Salmonella isolates, the first and second most frequent serovars were Salmonella Corvallis (30.4%) and S. Braenderup (21.7%), respectively. Of Salmonella isolates, 30.4% were resistant to streptomycin. There was no Salmonella isolate resistant to ciprofloxacin, which is one of the recommended antimicrobials for humans against Salmonella enteritis. This study shows that one third of spent hen meat is contaminated with Campylobacter or Salmonella, and administration of erythromycin or cefotaxime is an effective option for patients with Campylobacter- or Salmonella- enteritis, respectively, caused by consumption of spent hen meat.

Effect of Texturized Soy Protein on Quality of Restructured Meat Slices from Spent Hen

Effect of Texturized Soy Protein on Quality of Restructured Meat Slices from Spent Hen

Muscle oxidative stability, fatty acid and amino acid profiles, and carcass traits of broiler chickens in comparison to spent laying hens.

This research compared muscle oxidative stability, meat composition, and carcass traits in commercial broilers and spent laying hens. At week 65 of age, 40 ISA Brown laying hens were randomly selected to create 10 replicate cages (4 birds per cage). Also, 60 day-old Ross chicks were equally divided into six replicates (10 chicks each). Broiler chickens had a higher dressing percentage than spent hens (P = 0.027), but a lower abdominal fat percentage (P = 0.009). Spent hens had higher level of malondialdehyde (MDA) in the breast muscles (P = 0.001). Meanwhile, the MDA levels in thigh muscles did not differ in both groups (P = 0.328). Broiler chickens showed greater concentrations of saturated fatty acids (palmitic and stearic) in the breast (P = 0.012 and 0.006, respectively) and thigh (P = 0.033 and 0.038, respectively) muscles as compared to spent hens. Meanwhile, broiler chickens had lower concentrations of palmitoleic, oleic and eicosapentaenoic in the breast muscles (P = 0.002, 0.004 and 0.001, respectively). Also, spent hens had greater concentrations of linoleic in the breast and thigh muscles (P = 0.018 and 0.035, respectively). When compared to broiler chickens, spent hens had greater essential amino acids (isoleucine, methionine and tyrosine) concentrations in the breast muscles (P = 0.002, 0.001 and 0.036, respectively). Finally, while broiler chickens had superior carcass traits, spent hens showed better meat composition (higher polyunsaturated fatty acids and essential amino acids). Furthermore, the oxidative stability of the breast muscles of spent hens was lower than that of broilers. Spent hens can be used as an attractive source of chicken meat if certain precautions are adopted.

Bionanocomposites from spent hen proteins reinforced with polyhedral oligomeric silsesquioxane (POSS)/cellulose nanocrystals (CNCs)

The utilization of bio-renewable and environmentally sustainable materials has been growing tremendously. Spent hen is a major poultry industry by-product; in this study, we aimed to develop spent hen proteins (SHP) based films for food packaging applications. The spent hen proteins were modified with cellulose nanocrystal (CNCs) and glycidyl polyhedral oligomeric silsesquioxanes (POSS) individually and transformed into bionanocomposite films using compression molding. All protein derived bionanocomposite films were characterized by dynamic mechanical analysis (DMA), attenuated total reflectance-fourier transform infrared spectroscopy (ATR-FTIR), X-ray diffraction (XRD), differential scanning calorimetry (DSC), transmission electron microscopy (TEM) and thermal gravimetric analysis (TGA). The incorporation of CNCs and POSS as a reinforcing agents into the protein's polymer matrix showed a substantial increase in the mechanical strength, water barrier and thermal properties. The mechanical strength of neat protein films increased from 2.65 ± 0.50 to 6.47 ± 0.50 MPa and 8.48 ± 0.98 MPa with POSS (3%) and CNCs (5%), respectively. The strong interactions of nanoparticles with proteins were observed which improved the physical and thermal properties of the spent hen proteins derived films. Thus, POSS or CNCs modified spent hen protein films being renewable and environmentally benign, have great potential to be used as a food packaging material to replace petroleum based polymers.

Chicken muscle hydrolysate reduces blood pressure in spontaneously hypertensive rats, upregulates ACE2, and ameliorates vascular inflammation, fibrosis, and oxidative stress.

Spent hens are egg-laying chicken reaching the end of their egg-laying cycle and are seen as a by-product to the egg industry. A spent hen muscle protein hydrolysate prepared by food-grade thermoase PC10F (SPH-T) has previously shown antihypertensive potential. In the present work, we further investigated its antihypertensive effect and underlying mechanisms in spontaneously hypertensive rats. There are three groups: untreated, low dose (250 mg SPH-T/kg/day body weight), and high dose (1,000 mg SPH-T/kg/day body weight). Oral administration of SPH-T over a period of 20 days reduced systolic blood pressure by 25.7 mm Hg (p < 0.001) and 11.9 mm Hg (p < 0.05), respectively, for the high- and low-dose groups. The high-dose treatment decreased the circulating level of angiotensin II (from 25.0 to 5.7 pg/ml) while increased angiotensin-converting enzyme 2 (ACE2) (from 1.3 to 3.3 IU/ml) and angiotensin (1-7) (from 37.0 to 70.1 pg/ml) significantly (p < 0.05). Furthermore, the high-dose group doubled the aortic expression of ACE2 while reduced the expression of angiotensin (Ang) II type 1 receptor (by 35%). Circulating inflammatory cytokines including tumor necrosis factor alpha and monocyte chemoattractant protein-1 as well as vascular inflammatory proteins including inducible nitric oxide synthase and vascular cell adhesion molecule-1 were attenuated by ∼15%-50% by the treatment; nitrosative stress (35%) and type I collagen synthesis (50%) in the aorta were also attenuated significantly (p < 0.05). Moreover, SPH-T possessed an umami taste (no obvious bitter taste) as analyzed by electronic tongue. PRACTICAL APPLICATION: Hypertension is a global health concern, afflicting more than 20% of adults worldwide. Uncovering the antihypertensive effect of spent hen protein hydrolysate underpinned its functional food nutraceutical applications for the prevention and treatment of hypertension.

Effect of incorporation of various toppings in spent hen meat chips

Spent hens are by-products of the egg industry and it has poor tenderness and less juiciness due to high cross-linking collagen content. Chips are popular snacks throughout the world due to their easy preparation and savoury flavour. Incorporation of spent hen meat in chips can provide a complete nutritious snack. The addition of toppings in spent hen meat snacks would give a unique taste and enhance the acceptance of consumers. The study was undertaken in the Department of Livestock Products Technology to analyse the effect of two different toppings namely, tandoori (T1) and chicken chip topping (T2) in spent hen chips for their physico-chemical, proximate, colour and sensory attributes. A higher pH value was found for control without toppings while water activity value was found significantly (p&lt;0.001) higher for T1. Significant (p&lt;0.001) difference was found for lightness (L*) between control and treatments. Redness (a*) and yellowness (b*) were found highest for T1. The highest sensory score for all sensory parameters was found for T2. Thus, chicken chips with 50 per cent spent hen meat dusted with five per cent chicken chip topping was highly accepted by the consumers due to its uniqueness in taste.

Different Effect of Sodium Chloride Replacement with Calcium Chloride on Proteolytic Enzyme Activities and Quality Characteristics of Spent Hen Samgyetang.

Sodium chloride (NaCl) replacement with calcium chloride (CaCl2) effect on protein solubility, proteolytic enzyme and quality characteristics of a chicken soup prepared from spent hen (SH) chicken were investigated. By means of immerse marination prior to cooking, a total of 60 skinless SH breast meat were randomly allocated into ten groups admitted to treatments with marinade solution containing sodium tripolyphosphate (STPP) and reduced percentage of NaCl with CaCl2 at 0%, 25%, 50%, 75%, and 100% at 4±2°C for 20 h. STPP was adjusted to 0.5% for all treatments and NaCl replacement at 0% was used as control. The different methods, particularly boiling at 100°C and retorting at 121°C, 1.5 kgf/cm2 for 60 minutes, were applied following marination. An upregulation of cathepsin-B and caspase-3 enzymes were a consequences from a higher percentage of CaCl2 within meat environment. Accordingly, modified the protein solubility in particular the myofibrillar and total protein solubility. In addition, a significant increase in water holding capacity (WHC), pH value, myofibril fragmentation index (MFI), and moisture content was obtained due to salt replacement (p<0.05). Limited effect was observed for shear force value, collagen content and cooking yield. Eventually, this study implied that although protelytic enzyme and protein solubility was upregulated by the replacement of NaCl with CaCl2 at >75%, extensive effect on texture properties was not observed. Therefore, NaCl replacement at 75% could be a promising strategy for quality improvement of SH chicken soup.

Effect of Barley Flour on Quality of Restructured Spent Hen Meat Blocks

Background: Spent hen meat is considered as poor because of comparatively higher toughness and chewiness. The present study was envisaged to find out the effect of barley flour on the quality characteristics of restructured spent hen meat blocks.Methods: Barley flour (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8% by replacing the lean meat in pre-standardized restructured spent hen meat blocks (RSHMB) formulation and evaluated for physico-chemical, sensory and textural quality.Result: Product yield was significantly higher (P less than 0.05) and at 6 and 8% level of barley flour as compared to control. Fat percentage and shear force value of RSHMB was significantly lower (P less than 0.05) at 8% level of barley flour as compared to control. There were no significant differences in the scores for general appearance, texture, binding, juiciness and overall acceptability of RSHMB of control as well as those incorporated with different levels of barley flour. Texture profile analysis revealed that the hardness, cohesiveness, gumminess and chewiness of RSHMB with 8% barley flour were significantly lower (P less than 0.05) than that of control. Optimum incorporation level of barley flour for the preparation of restructured spent hen meat blocks was adjudged as 8%. The production cost of RSHMB with 8% barley flour reduced by Rs. 18.4/Kg than that of control. The developed restructured spent hen meat blocks with 8% barley flour can be utilized as texture-modified nutritious soft food products.

Shelf Stability of Cookies Incorporated With Spent Hen Meat Powder in Aerobic Packaging at Ambient Temperature (37±1°C)

Shelf Stability of Cookies Incorporated With Spent Hen Meat Powder in Aerobic Packaging at Ambient Temperature (37±1°C)

A Study on Relative Effect of CaCl2 on Physico-chemical Parameters of Breast and Thigh Muscles of Spent Hen Using Multivariate Analysis

A Study on Relative Effect of CaCl2 on Physico-chemical Parameters of Breast and Thigh Muscles of Spent Hen Using Multivariate Analysis

Supercritical CO2 extraction and solvent-free rapid alternative bioepoxy production from spent hens

Spent hens are by-product of egg and hatching egg production and a potential source of renewable compounds. In this study, lipids were extracted using supercritical carbon dioxide (SC−CO2) at 50 − 70 °C, 30 − 50 MPa, and constant CO2 flow rate of 1 L/min. The maximum yield of total lipid 37 ±0.4 % (w/w) with 91.4% recovery was obtained at 50 MPa/70 °C. Fatty acid compositional analysis was performed using gas chromatography with flame ionization detector (GC-FID). Helium ion microscopy (HIM) was used to assess the morphological changes before and after extraction. Furthermore, epoxidation of the extracted lipids was conducted with and without the use of a solvent, where the solvent-free epoxidation was completed within 20 min and the yield was comparable. The reaction progress was monitored by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) and proton nuclear magnetic resonance (1H NMR) spectroscopy analysis, which showed the conversion rates of 59.8, 84.2 and 100% at 5, 10, and 20 min, respectively. The findings suggest that an alternative bio-epoxy can be produced using SC−CO2 extraction and solvent-free oxidation of extracted lipids from poultry industry waste/by-product.

Quality Attributes and Storage Stability of Spent Hen Meat Pickle Prepared from Different Acidulants

Quality Attributes and Storage Stability of Spent Hen Meat Pickle Prepared from Different Acidulants

Development and Evaluation of Cost of Production of Instant Chicken Soup Mix Incorporated with Spent Hen Meat Shred

Development and Evaluation of Cost of Production of Instant Chicken Soup Mix Incorporated with Spent Hen Meat Shred

Phenotypic and Molecular Detection of β-lactamase Genes blaTEM, blaCTX, and blaSHV Produced by Salmonella spp. Isolated from Poultry Meat

Background: One of the most important and frequently encountered pathogens in the poultry supply chain is Salmonella. A comprehensive insight into its pathology and its counteractive mechanisms towards antibiotics, thus, is much needed. The determination of phenotype and molecular susceptibility along with the detection of β-lactamase genes produced by Salmonella isolated from poultry meat was the objective of the present study. Objectives: Additionally, this study is significant due to the prevalence of Salmonella in Ardabil, a city in the northwest of Iran. Methods: The present study aimed to analyze the susceptibility of Salmonella isolates (collected from the commercial broilers (CB) and spent hens (SH)) towards the β-lactam class of wide-spectrum antibiotics. Further, the phenotypes of the isolates were investigated based on their extended-spectrum β-lactamase (ESBL) production. The test samples were collected from a total of 100 chicken carcasses comprising 50 from the retail CB and 50 from the SH procured from a local supermarket in Ardabil city. The Salmonella isolates were then analyzed for the production of β-lactamase enzymes under the standard laboratory conditions. Results: 20 Salmonella strains were isolated from the 100 samples, with 55% (11/20) from the CB and the remaining 45% (9/20) from the SH. The isolated Salmonella spp. showed multiple β-lactam resistance phenotypes and the presence of β-lactamase genes. blaTEM was found to be the dominant β-lactamase gene (85%), followed by blaCTX-M (60%) and blaSHV (35%). Using clinical and laboratory standards institute extended-spectrum β-lactamase (CLSI ESBL) confirmatory test, 100% of the isolates were found to be ESBL producers, as also confirmed by the PCR method. Conclusions: This study revealed that a significant number of antibiotic-resistant Salmonella was isolated from the retail poultry meat samples of the CB and SH. Mortality and morbidity rates increase with the increase in the resistance of bacteria to standard antibiotics. Therefore, microbiological surveillance for different isolates of Salmonella should be done at the country level to monitor its antimicrobial resistance. The prime purpose of the current study was to centralize the focus in this regard, via two advanced detection procedures comprising phenotypic and molecular detection of β-lactamases enzymes produced by Salmonella isolates from poultry meat.

A Study on the Shelf life of the Spent Hen Meat Puffed Product (SHPP) Stored at Ambient Temperature

A Study on the Shelf life of the Spent Hen Meat Puffed Product (SHPP) Stored at Ambient Temperature

Extraction, optimization, and characterization of lipids from spent hens: An unexploited sustainable bioresource

Spent hen, a poultry industry by-product with little market value and high lipid content, can be used as a new and sustainable biomass source for lipid production. This study focused on conventional extraction methods and compared them with the microwave-assisted extraction of lipids from the spent hen. Over 95% of the lipids were recovered within 10 min using microwaves. Factors affecting the extraction conditions, including extraction time, temperature, and the solvent-to-feed ratio on the lipid extraction yield were studied using response surface methodology. To account for the low sample size, parametric bootstrapping was used with a replacement approach. Data in all combinations were bootstrapped 10,000 times, which showed a decrease in standard deviation. Fatty acid profiles of extracts obtained in different conditions were investigated using gas chromatography equipped with mass spectrometry and a flame ionization detector for qualitative and quantitative analysis, respectively. The lipids predominantly contained oleic (46%), linoleic (∼22%), and palmitic (∼23%) acids. Proton nuclear magnetic spectroscopy and Fourier transform infrared spectroscopy were used to characterize different functional groups in the lipids. The phase transitions and thermal degradation behavior of lipids were determined using differential scanning calorimetry and thermogravimetric analysis, respectively.

Development of Shelf Stable Spent Hen Meat Kachori Incorporated with Prebiotic Fibers

The formulation and processing condition for the development of vegetable kachori were standardized. The effect of different cooking methods i.e. (baking, baking + frying combination and deep fat frying) on developed kachori was evaluated and on the basis of sensory attributes, deep fat frying cooking method was found most suitable. Minced chicken meat was incorporated at 55%, 65% and 75% level in the developed kachori and on the basis of various physico-chemical, sensory quality and instrumental color parameters, 75% level was adjudged best for the development of chicken meat kachori. Inulin powder was incorporated at 2%, 4% and 6% levels in the standardized formulation of chicken meat kachori for the development of prebiotic enriched functional chicken meat kachori and 4% level was found optimum on the basis of various physico-chemical, sensory quality and proximate composition parameters.

Effect of Spent Hen Meat Emulsion and Ground Meat on Quality and Acceptability of Chicken Meat Cutlets

Effect of Spent Hen Meat Emulsion and Ground Meat on Quality and Acceptability of Chicken Meat Cutlets

Prevalence and Antibiotic Resistance of Non-typhoidal Salmonella Isolated from Raw Chicken Carcasses of Commercial Broilers and Spent Hens in Tai'an, China.

The present study was aimed to determine the prevalence and characteristics of Salmonella isolated from meat samples of commercial broilers (CB) and spent hens (SH). Between March and June 2016, 200 retail raw chicken carcasses (100 from CB and 100 from SH) were obtained from local supermarkets in Tai’an city of China, and Salmonella isolates were then analyzed for antibiotic resistance, serotype, β-lactamase genes, and the presence of class 1 integron. Forty Salmonella strains were obtained in this study (CB: 21/100, 21%; SH: 19/100, 19%). Three serotypes were identified in 40 Salmonella, and S. Enteritidis (CB: 15/21, 71.4%; SH: 10/19, 52.6%) was the dominant serotype, followed by S. Typhimurium (CB: 4/21, 19%; SH: 6/19, 31.6%) and S. Derby (CB: 2/21, 9.5%; SH: 3/19, 15.8%). Among 21 Salmonella isolated from CB, high antibiotic resistance rates were found for ampicillin (20/21, 95.2%), nalidixic acid (18/21, 85.7%), cefotaxime (17/21, 81%), and tetracycline (13/21, 61.9%); class 1 integron was observed in seven isolates (7/21, 33.3%), and gene cassettes included an empty integron (0.15 kb, n = 1), aadA2 (1.2 kb, n = 3), drfA1-aadA1 (1.4 kb, n = 1), and drfA17-aadA5 (1.7 kb, n = 2); blaTEM-1 was the dominant β-lactamase gene (21/21, 100%), followed by blaCTX-M-55 (7/21, 33.3%). Among 19 Salmonella isolated from SH, high antibiotic resistance rates were found for nalidixic acid (19/19, 100%), tetracycline (19/19, 100%), ampicillin (18/19, 94.7%), and ciprofloxacin (13/19, 68.4%); class 1 integron was observed in two isolates (2/19, 10.5%), and gene cassettes included drfA17-aadA5 (1.7 kb, n = 1) and drfA1-aadA1 (1.4 kb, n = 1); blaTEM-1 was the dominant β-lactamase gene (19/19, 100%), followed by blaCTX-M-55 (2/19, 10.5%) and blaCMY-2 (1/19, 5.3%). Collectively, antibiotic-resistant Salmonella can be widely detected in retail raw chicken carcasses of CB and SH, and therefore can pose a serious risk to public health.

Effect of Application of Papain on Spent Hen by Marination in Combination with Vacuum Tumbling

Effect of Application of Papain on Spent Hen by Marination in Combination with Vacuum Tumbling