Yolk Research Articles

Optimization of the levels of ginger extract, palm oil and glucose syrup on the sensory quality of ginger yema

Ginger yema is a product of Guio-ang MPC cooperative of Guindolman, Bohol, Philippines. Yema may also be called a custard candy as it is mainly made of egg yolk, sugar and milk. The yema product made by Guio-ang MPC cooperative uses these same common ingredients with added ginger extract and glucose. To improve and enhance the sensory quality of the aforesaid product, an optimization study on the ingredients namely ginger extract, palm oil and glucose syrup was conducted. Response Surface Methodology (RSM) was used to determine the effect of the different levels of ingredients on the product’s sensory quality. Statistical analysis revealed that the linear and quadratic term of palm oil and glucose syrup levels significantly affect the color, hardness, chewiness and general acceptability of ginger yema. The quadratic term of ginger extract and palm oil significantly decreased the oiliness acceptability. Significant reduction in toothpacking acceptability was observed in the linear term of the glucose syrup level. The interaction of palm oil and ginger extract had a negative significant effect on the color, while the interaction of glucose syrup level and ginger extract significantly affected the hardness and toothpack. The interaction of the glucose syrup level and palm oil significantly affected the product’s hardness, chewiness and general acceptability as well. The superimposed contour plots of all responses revealed the optimum result for color, hardness, chewiness and general acceptability at 14.75% w/w ginger extract, 12.00% w/w palm oil, and 12.20% w/w of glucose syrup.

Effects of dietary Silybum marianum powder on growth performance, egg and carcass characteristics, immune response, intestinal microbial population, haemato-biochemical parameters and sensory meat quality of laying quails

The study aimed to assess the effects of different dietary Silybum marianum (SM, milk thistle) powder levels on growth performance, productivity, immunity, small intestine, haemato-biochemical parameters, meat quality, and egg and carcass characteristics of laying quails. The experimental subjects consisted of one hundred and eight 43-day-old quails divided into 3 treatments (0, 0.75, and 1.50% SM) with 4 replicates each. The egg characteristics and growth performance of the quails were evaluated. Quails were euthanized for evaluation of carcasses, microbiota, and sensory characteristics of meat. Blood samples were analyzed for haematology and biochemical profile. SM at 0.75% and 1.50% significantly (P < 0.05) increased feed intake, enhanced egg characteristics (number, weight, width, length, volume, weight of egg yolk, and eggshell thickness), jejunum and ileum length, spleen weight, lactobacillus population, sensory characteristics of meat, red blood cell (RBC), hemoglobin, erythrocytic indices, concentration of albumin, globulin and thyroid stimulating hormone (TSH). SM at 0.75% and 1.50% decreased (P < 0.05) carcass weight (abdominal fat, heart, neck, and pancreas), feed conversion ratio (FCR) based on eggs produced, percentages of heterophils and lymphocytes, concentration of lactate dehydrogenase, population of coliforms clostridia, and Escherichia coli. Aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, and creatine kinase were not significantly (P > 0.05) altered by 0.75% and 1.50% SM. SM at both levels (0.75% and 1.50%) may improve growth, egg characteristics, immune response, intestinal morphology and microbiota, meat quality and erythropoiesis, and also lead to decreased cholesterol in laying quails. Economics can be improved, too. The authors recommend adding 1.0% of SM to quail diet.

Enhancement of commercial color and antioxidant capacity in egg yolks from laying hen by dietary supplementation with grape pomace

Enhancement of commercial color and antioxidant capacity in egg yolks from laying hen by dietary supplementation with grape pomace

Generation of chicken-based IgY polyclonal antibodies against Dendroaspis polylepis and preclinical evaluation of envenomation-neutralizing efficacy vis-à-vis selected commercial antivenoms

The Black mamba, D. polylepis, is one of the many venomous snakes found in Kenya, and known to account for some snakebite incidents. The Kenyan Ministry of Health data reveals annual 15,000 snakebites occurrences. Also, 1 in 15 people in Kenya gets bitten by a snake, and tragically, 1 in 147 of these individuals die of snakebite yearly. Traditionally, antivenoms for treatment are produced from horse or sheep but have complicated and expensive production issues. Alternative production approaches, such as using IgY antibodies derived from chicken egg yolks, may overcome disadvantages with traditional antivenom manufacturing techniques. In this current study, D. polylepis specific IgY polyclonal antibodies were purified from the egg yolks of chickens immunized with D. polylepis venom. These antibodies were subsequently assessed for their in-vivo neutralizing capacity vis-à-vis commercial antivenoms, PANAF-Premium and VINS. The IgY antibodies were purified by ammonium sulfate precipitation and affinity-chromatography, with quality and specificity determined by SDS-PAGE and ELISA. The LD50 of D. polylepis was found to be 0.54 mg/kg in chicks, and 0.34 mg/kg in mice, respectively. Pool of extracted IgY yielded 2.8 mg/mL concentration. Purified IgY under non-reducing and reducing conditions on SDS-PAGE exhibited a single-protein band of about 183 kDa and two bands (67 kDa and 25 kDa), respectively. The minimum-edematogenic dose was 0.05 μg. Anti-D. polylepis IgY antibodies and two antivenoms demonstrated the capacity to neutralize the toxic activities of D. polylepis venom. This study confirms a successful IgY generation against Black mamba venom for the first time, and observed toxic effects of the venom as well as neutralizing capacity of antivenoms.

The typical developmental trajectory and energy requirements of Shitou goose during the embryonic stage

Low hatchability has been a persistent challenge in the goose industry. Establishing standard atlases and comprehending embryonic development patterns are essential to improving the hatching rates of goose eggs. However, comprehensive descriptions of normal atlases, embryonic development, and energy requirements in geese are lacking. In this study, a total of 120 fertile eggs from well-known large Shitou goose were incubated using 12 nesting purebred female geese. During hatching, both the temperature of the eggshells and the weight of eggs were recorded, and daily photographs of the embryos were captured to monitor their development closely. After hatching, count the number of pores per unit area by choosing eggs without sperm, dead embryos, or abnormal shells. Furthermore, 150 Shitou goose eggs were hatched by automatic incubator, with adjustments made based on observed normal developmental stages that incubated by female geese. The eggs were carefully opened to meticulously document embryonic morphology and create a detailed development map. Measurements were taken of the eye diameter, length of the lower beak, tarsometatarsus bone, and embryo length. Subsequently, an analysis was conducted to assess the calcium, phosphorus, crude protein, and crude fat content to study the energy requirements for embryo development. As a result, the hatch rate of the incubator reached 86.67%, and the cumulative water loss rate increased with embryo age. Notably, normally developing embryos displayed a significantly higher number of pores on the eggshell surface compared to dead embryos (P < 0.05). Additionally, embryonic body length, eyeball diameter, and lower beak length exhibited continuous growth until day 19 of incubation, while tarsometatarsus length increased steadily from days 12 to 31. Liver size measurement began on the 10th day of incubation, while both leg and chest muscles showed continuous growth from the 12th day. For energy demand, the embryo primarily relied on protein sourced from the egg yolk within the first 10 days of development. Afterward, the egg yolk provided both protein and fat for embryonic growth. In summary, this study has generated a comprehensive developmental map for Shitou goose embryos, offering valuable insights into their growth and morphological changes throughout the incubation period. This map can serve as a reference for optimizing machine incubation techniques to enhance goose egg hatching rates and provide fresh perspectives on the development of geese.

High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates

Although protein-polysaccharide complexes with different phase behaviors all show potential for stabilizing high internal phase Pickering emulsions (HIPPEs), it is not clarified which aggregation state is more stable and age-friendly. In this study, we investigated and compared the stability and age friendliness of HIPPEs stabilized with egg yolk and carboxymethyl cellulose (EYCMC) in different phase behaviors. The results revealed differences in particle size, aggregation state, charge potential, and stability of secondary and tertiary structures of EYCMC. The behavior of EYCMC at the oil-water interface was mainly divided into three phases: rapid diffusion, permeation, and reorganization. The electrostatic interaction, kinetic hindrance, and depletion attraction were the mechanisms primarily involved in stabilizing HIPPEs by EYCMC. Rheological analysis results indicated that HIPPEs had excellent viscoelasticity, structural recovery properties and yield stress. HIPPEs were used in 3D printing, electronic nose testing, IDDSI testing and in vitro digestive simulations for the elderly, demonstrating a fine appearance, safe consumption and bioaccessibility of β-carotene. Soluble complexes showed the best stability and age friendliness compared to other aggregated forms. This study serves as a foundational source of information for developing innovative foods utilizing HIPPEs.

Nisin/cellulose nanofiber/protein bio-composite antibacterial coating for postharvest preservation of fruits

The urgent need to prolong the shelf life of fruits and vegetables in a cost-effective and environmentally friendly manner has become paramount in addressing socio-economic challenges and minimizing food waste. In this study, a bio-composite coating was developed for fruit and vegetable preservation, utilizing egg protein as the bio-based film-forming component, egg yolk as the hydrophobic element, cellulose nanofibers for reinforcement, and Nisin as an antimicrobial agent. The preservation efficacy of this coating was examined using bananas and cherry tomatoes, and its mechanism was analyzed. The findings revealed that the coating successfully formed a thin layer on the surface of the fruits, ranging in thickness from nanometers to micrometers. This innovative coating prolonged the shelf life of the fruits by over 6 days under 20 °C, preserving their appearance, hardness, and nutrient content during storage. By inhibiting gas exchange and warding off microbial infestation, the coating effectively slowed the ripening and decay processes. Additionally, its edibility and washability alleviated food safety concerns without compromising the fruit's natural taste. This research offers an innovative solution to the global food waste problem, serving as an environmentally responsible and highly scalable method for maintaining freshness.

Effects of Yeast Culture on Laying Performance, Antioxidant Properties, Intestinal Morphology, and Intestinal Flora of Laying Hens.

Yeast culture (YC) plays a significant role in enhancing the performance and health of poultry breeding. This study investigated the impact of different YC supplementation concentrations (basal diet with 1.0 g/kg and 2.0 g/kg of YC, YC1.0, and YC2.0) on egg production performance, egg quality, antioxidant properties, intestinal mucosal structure, and intestinal flora of laying hens. Both YC1.0 and YC2.0 groups significantly enhanced the egg protein height, Haugh unit, and crude protein content of egg yolks compared to the control group (p < 0.05). The supplementation with YC2.0 notably increased the egg production rate, reduced feed-to-egg ratio, and decreased the broken egg rate compared to the control group (p < 0.05). Additionally, YC supplementation enhanced serum total antioxidant capacity (T-AOC) and glutathione peroxidase (GSH-PX) activity while reducing malondialdehyde (MDA) content (p < 0.05). Moreover, YC supplementation promoted duodenal villus height and villus ratio in the duodenum and jejunum (p < 0.05). Analysis of cecal microorganisms indicated a decrease in Simpson and Shannon indices with YC supplementation (p < 0.05). YC1.0 reduced the abundance of Proteobacteria, while YC2.0 increased the abundance of Bacteroidales (p < 0.05). Overall, supplementation with YC improved egg production, quality, antioxidant capacity, intestinal morphology, and cecal microbial composition in laying hens, with significant benefits observed at the 2.0 g/kg supplementation level.

IgY-mediated protection against Vibrio cholerae infection: Efficacy of avian antibodies targeting a chimeric recombinant protein

Introduction: Vibrio cholerae, the etiologic pathogen of diarrheal disease, prevails mainly in developing countries, transmitted through contaminated water or food. The unique genetic makeup and remarkable competency has prompted intensive research to unravel the bacterium virulence properties. Egg yolk immunoglobulins (IgY) have emerged as innovative biotherapeutics for both passive immunotherapy and prophylactic strategies. Methods: In the present study, we generated avian antibodies against a chimeric recombinant protein comprising OmpW-TcpA-CtxB (OTC) antigens from V. cholerae, and examined its efficacy against bacterial toxins and infection. The chimeric protein was expressed in E. coli BL21 (DE3) and purified using Ni-NTA affinity chromatography. Leghorn chickens were intramuscularly immunized with the recombinant protein and the purity of extracted IgYs was assessed through SDS-PAGE analysis. The immunoreactivity and specificity of anti-OTC-IgYs were evaluated through protein and whole-cell ELISA, and their ability to neutralize cholera toxin (CT) of V. cholerae was evaluated in Y1 cell line. Finally, the protective efficacy of orally administered anti-OTC-IgY was investigated in V. cholerae-infected infant mice. Results: Anti-OTC-IgY successfully neutralized the cytotoxic effects of CT at a concentration of 250 µg/mL. Oral administration of two 100 µg doses of anti-OTC-IgY and resulted in 60% and 20% survival rates in suckling mice infected with LD and 10 LD of V. cholerae, respectively. Conclusion: The anti-OTC-IgY antibodies exhibited significant immunoreactivity, toxin-neutralizing potency, and protective effects, establishing their potential as promising antimicrobials against the bacterial pathogenicity through passive immunotherapy.

Extracellular phospholipase production by Malassezia pachydermatis strains and its inhibition by selected antimycotics and plant essential oil components

Extracellular phospholipase (EPL) plays an important role in the pathogenesis of the yeast Malassezia pachydermatis. Currently, the attention of researchers is focused on studying the virulence factors involved in this process and searching solutions to reduce their activity. One of the options is the use of natural remedies as anti-virulence agents. This study is aimed at investigating the production of extracellular phospholipase in M. pachydermatis strains (18 samples) and followed by the time-dependent inhibitory effect of selected azole antifungals (itraconazole, posaconazole and voriconazole) and plant essential oil components (terpinen-4-ol, thymol, carvacrol, eugenol and geraniol), evaluated by Egg Yolk Agar plate method. Almost all strains (17 isolates, (94.4%) were found to be intense EPL producers. A significant, time-dependent inhibition of EPL was noted after 1-, 3- and 6-h exposure of Malassezia cells to itraconazole (26.4%, 47.2% and 50.9%, respectively) compared to exposure to posaconazole (26.4%, 28.3% and 28.3%, respectively) and voriconazole (18.8%, 20.8% and 35.8%, respectively). After one-hour exposure to plant essential oil components, the best inhibitory effect was recorded for eugenol (62.3%), followed by terpinen-4-ol and thymol (56.6%), geraniol (41.5%) and carvacrol (26.4%). A 3-h exposure revealed that thymol retained the best inhibitory effect (88.7%) on EPL production, followed by carvacrol (73.6%), eugenol (56.6%), terpinen-4-ol (52.8%) and geraniol (49.1%). After 6-h exposure, no growth of M. pachydermatis strains exposed to carvacrol was observed, and the inhibitory efficiency for the other tested essential oil (EO) components achieved 88.7%. The obtained results indicate the promising efficacy of plant essential oils components in the inhibition of virulence factors such as EPL production.

Effects of micelle silymarin in corn-soybean meal-based diet on laying hens' performance, egg quality, and blood profile, with comparative assessment of blood absorption rates between powdered and micelle silymarin

Micelle silymarin (MS) is recognized for its diverse range of beneficial properties, which encompass anti-inflammatory, antioxidant, hepatoprotective, and antidiabetic effects. The main objective of this study was to examine the effects of micelle silymarin on the performance, egg quality, blood profile, and absorption rate of silymarin in laying hens. In experiment 1: 288 Hy-Line brown laying hens, 28 wk old, were utilized for this experiment. The hens were randomly allocated into 3 dietary treatment groups, with each group comprising eight replicates of 12 hens, each housed in individual pens with access to feed and water. Over a 12-wk feeding trial, the hens were provided with a basal diet supplemented with different levels of MS: 0, 0.03, and 0.06%. In experiment 2: For this experiment, 192 Hy-Line Brown laying hens were divided into 2 dietary treatment groups, with each group comprising eight replications of 12 hens. The dietary treatments were: TRT1, basal diet + powder silymarin 4%; TRT2, basal diet + MS 4%. From the first experiment, the findings revealed that incorporating micelle silymarin (MS) into the hens' diet significantly increased egg weight at wk 6 (P < 0.05). Similarly, at wk 12 and throughout the entire experiment, significant effects were observed on downgraded egg count, egg production, egg weight, and feed conversion ratio (FCR) (P < 0.05). Moreover, Haugh Units (HU) and albumen height showed a linear improvement (P < 0.05) at wk 4 with MS supplementation. Furthermore, there was a linear increase in egg yolk color, albumen height, and eggshell thickness at wk 8 with MS supplementation (P < 0.05). Furthermore, a layers-fed diet supplemented with MS showed a linear increase (P < 0.05) in HU, egg weight, yolk color, albumen height, eggshell strength, and eggshell thickness in wk 12. Regarding blood profile parameters, the study revealed linear reductions for aspartate aminotransferase (AST), alanine aminotransferase (ALT), and lactate dehydrogenase (LDH) (P < 0.05), whereas there was a tendency for albumin, triglyceride, and cholesterol (P < 0.10). In the second experiment, it was observed that the blood absorption rate of silymarin was higher in TRT2 compared to TRT1 at 2- and 4-h intervals following administration. In summary, increasing MS supplementation in the diet of laying hens enhanced egg production, egg quality, and blood profile. Additionally, silymarin absorption was higher in its micelle form than in its powder form.

Freezing Hu ram semen: influence of different penetrating cryoprotectants and egg yolk level on the post-thaw quality of sperm.

The Hu sheep is a renowned breed known for its high reproductive rate. It is in estrus all year round, and its breeding population is gradually expanding. However, the current techniques for cryopreserving semen have limited effectiveness, which hinders the continuous development of this species. The purpose of this study is to explore the effects of different penetrating cryoprotectants (CPAs) and egg yolk (EY) concentrations on the cryopreservation of Hu ram semen to determine the most effective combination. In this study, the effects of glycerol (GLY), ethylene glycol (EG), dimethylacetamide, dimethyl sulfoxide, different proportions of GLY and EG, EY on sperm quality after thawing were investigated by detecting sperm total motility (TM), progressive motility (PM), straight-line velocity, curvilinear velocity, average path velocity, amplitude of lateral head displacement, wobble movement coefficient, average motion degree, functional integrity (plasma membrane integrity, acrosome integrity) and reactive oxygen species (ROS) level. When GLY and EG were added together, compared to other concentration groups, 6% GLY significantly (p<0.05) increased TM, PM, plasma membrane integrity, and acrosome integrity of thawed sperm. Additionally, it significantly (p<0.05) decreased the ROS level of sperm. In this study, the TM, PM, and membrane integrity of the 6% EG were significantly (p<0.05) higher than those of the control, 1% GLY+5% EG and 6% GLY+6% EG groups. Compared to other concentration groups, 20% EY significantly (p<0.05) improved the TM, PM, and plasma membrane integrity of thawed sperm. However, the integrity of the acrosome increased with the higher concentration of EY. In conclusion, the post-thawed Hu ram semen diluted with a diluent containing 6% GLY and 20% EY exhibited higher quality compared to the other groups.

The Effects of Adding Coconut Water to Egg Yolk Diluent on Motility, Viability, and Abnormality of Etawa Crossbred Goat Sperm

The Etawah crossbreed goat is a dual-purpose type of goat that can adapt well to tropical regions in Indonesia. The current research aimed to evaluate the effects of adding coconut water to citrate egg yolk diluent on the spermatozoa quality parameters (motility, viability, and abnormality) of the Etawah crossbred goat at the physiology and reproduction laboratory of animal husbandry, Jambi University (Indonesia). The research employed a randomized block design on Etawa crossbreed goats aged around 2-3 years with an average weight of 12 kg per head in six groups. The treatments included 100% citrate diluent of egg yolk without adding coconut water (P0) as a control, 90% citrate diluent of egg yolk + 10% coconut water (P1), 80% citrate diluent of egg yolk + 20% coconut water (P2), 70% citrate diluent of egg yolk + 30% coconut water (P3), 60% citrate diluent of egg yolk + 40% coconut water (P4). The parameters evaluated in this study included viability of spermatozoa, spermatozoa motility, and spermatozoa abnormalities. The five treatment tubes were stored in a refrigerated cabinet at 5°C for 2 days. After this period, semen quality assessment was assessed microscopically. The percentage of live spermatozoa was determined using a staining technique. The spermatozoa motility was assessed based on their ability to move. Abnormal spermatozoa were calculated based on the number of abnormal spermatozoa compared to the total number of spermatozoa. The results of the study showed that the addition of 20% coconut water to the 80% citrate diluent of egg yolk (P2 treatment) reduced the rate of decline in spermatozoa viability and did not increase the number of spermatozoa abnormalities significantly, compared to other groups. There was no decrease in the viability of Etawah crossbreed goat spermatozoa during 2 days of storage at 5°C in all groups. Therefore, it was concluded that coconut water could be added up to 20% into the egg yolk without any significant negative effects on spermatozoa quality parameters evaluated in the current study.

Fatty Acid Content and Oxidative Stability in Eggs and Breast Muscle of Sasso Chickens Fed Different Levels of Dodonaea angustifolia Polyphenol in Flaxseed-Enriched Diets

In chicken diet with dietary fat, adding plant polyphenols as a natural antioxidant is recommended to enhance the n-3 polyunsaturated fatty acid (n-3 PUFA) content and improve oxidative stability in meat and eggs. However, high plant polyphenol doses could act as a pro-oxidant and interfere with the absorption of n-3 PUFAs. The study aimed to determine the effects of Dodoneae angustifolia (D. angustifolia) polyphenol levels in flaxseed-enriched diets on fatty acid content and oxidative stability in the meat and eggs of Sasso chickens. Chickens received 0, 200, 500, or 800 mg of D. angustifolia extract/kg diet designated as DA0, DA2, DA5, and DA8 treatments, respectively. Results showed that the breast muscle content of docosahexaenoic acid (DHA, C22:6n-3) in 200 and 500 mg extract/kg diet and eicosapentaenoic acid (EPA, C20:5n-3) in 800 mg extract/kg diet increased (p &lt; 0.05) compared to those who did not receive. Feeding D. angustifolia polyphenol levels had no significant effect on egg yolk n-3 PUFA content. However, a decrease (p &lt; 0.05) in egg yolk n-6 PUFAs was observed in hens with an increase in the dose of D. angustifolia polyphenol extract. In breast muscle, feeding on a 500 mg extract/kg diet decreased lipid peroxidation (p &lt; 0.05) compared to the control diet. However, feeding different doses of D. angustifolia extracts had no effect on egg yolk lipid peroxidation.

Effect of lipid composition on the characteristics of liposomes prepared using the polyol dilution method

Polyol dilution (PD) is a liposome preparation method suitable for mass production in the cosmetics industry. For PD-liposomes, lecithin is the primary material of choice because of its cost advantage. However, despite the importance of understanding the effect of lipid composition on the physicochemical properties of PD-liposomes in terms of formulation design, this has not yet been elucidated. In this study, PD-liposomes were prepared using hydrogenated egg yolk lecithin (EL) and its main components, 1,2-distearoyl-glycero-3-phosphocholine (DSPC), 1,2-dipalmitoyl-glycero-3-phosphocholine (DPPC), and 1,2-distearoyl-glycero-3-phosphoethanolamine (DSPE). The compound 1,3-butylene glycol (BG), which is widely used in the cosmetics industry, was used as a representative polyol. Herein, we aimed to clarify the effect of lipid composition on PD-liposomes. The results showed that the particle size, dispersion stability, shape, and phase state of the lipid bilayer in PD-liposomes could be controlled by changing the composition of the hydrophilic and hydrophobic groups of the lipids. In particular, when PE was added to a system consisting of PC molecules, a significant decrease in particle size, improvement in dispersion stability, and shape changes were observed, indicating a significant effect on the physicochemical properties of the PD-liposomes. In addition, adding BG induced the formation of an interdigitated structure in the lipid bilayer when PC was the only hydrophilic group component; adding even a small amount of PE suppressed the formation of this structure. Furthermore, we confirmed that premixing BG and lipids enhanced the miscibility of different types of lipid molecules. The findings of this study are expected to contribute to the design of highly functional PD-liposomes by enabling the selection and design of appropriate lipid compositions for practical applications.

Improvement of the Quality of Landrace Pig Spermatozoa in Diluent of Young Coconut Water and Tris Combination

ABSTRACT Background: The research material used was fresh semen of 2-year-old landrace boars of good quality (spermatozoa motility ≥ 70% and spermatozoa abnormality &lt; 20%) Purpose: This study aimed to find the best combination of young coconut water (YCW) and Tris to improve the quality of landrace boars spermatozoa. Method: %). This study used an experimental method according to a complete randomized design procedure with five treatments and five replicates. The treatments were: T0= YCW, T1= TCW 75% + tris 25%, T2= YCW 50% + tris 50%, T3= YCW 25% + tris 75%, T4= Tris. All treatment diluents were added with 20% egg yolk, 3% moringa leaf extract, 1,000 IU/mL penicillin, and 1,000 µg/mL streptomycin. The variables tested were motility, viability, abnormality, and survival. Results: The observation results at the 40th hour of storage showed that treatment T3 was significantly different (P&lt;0.05) on motility, viability, abnormality and survival but on the variable viability treatment T3 was insignificantly different from T1 (p&gt;0.05), but significantly different from treatment T0, T2, and T4; and for spermatozoa abnormality variables in all treatments were the same (p&gt;0.05) Conclusion: It was concluded that the combination of YCW 75% and tris 25% and 100% tris effectively maintained the quality of landrace boars spermatozoa

Reducing curing time via a shell‐less method: a comparative analysis of flavour characteristics in salted egg yolk

SummaryThe rapid shell‐less curing method significantly simplifies the processing cycle of salted egg yolks (SEYs). However, differences in flavour attributes between rapidly cured SEYs and traditionally cured SEYs have yet to be clearly established. Herein, a comprehensive evaluation of the volatile compounds in SEYs using HS‐SPME‐GC‐MS and HS‐GC‐IMS aims to delineate the flavour characteristics under varying preparation methods. Despite reduced oil exudation, the rapid salting process resulted in higher levels of free amino acids than the traditional approach. Hexanal, nonanal, 1‐octen‐3‐ol, 2‐pentyl‐furan, phenylacetaldehyde, benzaldehyde, 2‐octenal, and 2,5‐dimethyl‐pyrazine were identified as significant contributors to the SEY flavour profile. Conversely, salted hen egg yolks contained methional, decanal and 2‐methyl‐pyrimidine; whereas salted duck egg yolks presented with (E,E)‐2,4‐decadienal, 2,6‐diethyl‐pyrazine and nonanoic acid. Principal component analysis of the E‐nose revealed that the aroma profile of rapid curing (SHY‐R25) was more similar to that of traditional curing (SHY). The rapid preparation technology presented a viable alternative to traditional pickling, capable of partially replicating the flavour of traditional salted egg yolks within a single day. These findings contributed to a more scientific application and preparation of SEY flavouring bases, providing a theoretical basis for flavour enhancement and development.

Transfer of Caffeine and Its Major Metabolites to Chicken Eggs.

This study aimed to determine whether the eggs of laying hens fed caffeine contain this compound and its primary metabolites (theophylline, theobromine, and paraxanthine). Laying hens were distributed into four experimental groups fed rations containing 0 (control), 150, 300, or 450 μg/g of caffeine. For residual analysis, six eggs per group were collected after 4, 8, and 12 weeks. The concentrations of caffeine, theophylline, theobromine, and paraxanthine were determined in the white and yolk of each egg by a high-performance liquid chromatography with photodiode array detector (HPLC-PDA) method. All four compounds were detected in the white and yolk of eggs produced by hens fed caffeine, but their levels in the egg white were approximately twice those in the yolk. The major metabolite found in eggs was theophylline (57.5% of caffeine metabolites in the egg white and 58.5% in the yolk), followed by theobromine (39.9% in the egg white and 41.5% in the yolk), and paraxanthine (2.64% in the egg white and non-detected in the yolk). In summary, caffeine and its metabolites, theophylline, theobromine, and paraxanthine, are transferred to the chicken eggs.

Moisture sorption isotherm and thermodynamic analysis of egg powders dried by foam-mat-assisted refractance window drying.

In the designed study, the moisture sorption isotherm and thermodynamic properties of refractance-window-dried egg white powder (EWP), egg yolk powder (EYP) and whole egg powder (WEP) were determined. The adsorption isotherm of egg powders was classified as type II, giving a sigmoidal shape. Peleg showed the highest goodness of fitting for egg powder. The monolayer moisture content of egg powders varied between 0.02 and 0.09 g g-1. According to the thermodynamic analysis, an increase in moisture content led to a decrease in net isosteric heat of sorption (qst), and the highest decrease was observed in EWP. The qst of EWP was calculated as 18 637 kJ mol-1, while it decreased to 3104 kJ mol-1 at 0.2 g g-1 moisture content. Like qst, sorption entropy decreased from 52.07 to 7.14 J mol-1 K-1 with increasing water activity (aw) for EWP. Increasing temperature caused a decrease in spreading pressure and was higher in EWP samples. Increasing moisture content and temperature also decreased Gibbs free energy level. Moisture sorption isotherm (MSI) is used to predict the amount of bound water in a material at a specific relative humidity and temperature. To inhibit chemical and microbiological spoilage, the drying process must continue until the monolayer moisture content is reached. In this study, the monolayer moisture content of powdered eggs for safe storage was demonstrated by MSI. Additionally, by determining the thermodynamic functions of egg powder, valuable information was obtained related to predicting the energy requirement in drying processes. © 2024 Society of Chemical Industry.

Novel Insights into the Effects of Different Cooking Methods on Salted Egg Yolks: Physicochemical and Sensory Analysis.

In this study, the flavor characteristics and physicochemical properties of salted egg yolk (SEY) under different cooking methods (steaming/baking/microwaving) were investigated. The microwave-treated SEY exhibited the highest levels of salt content, cooking loss, lightness, and b* value, as well as the highest content of flavor amino acids. A total of 31, 27, and 29 volatile compounds were detected after steaming, baking, and microwave treatments, respectively, covering 10 chemical families. The partial least squares discriminant analysis confirmed that 21 compounds, including octanol, pyrazine, 2-pentyl-furan, and 1-octen-3-ol, were the key volatile compounds affecting the classification of SEY aroma. The electronic nose revealed a sharp distinction in the overall flavor profile of SEY with varying heat treatments. However, no dramatic differences were observed in terms of fatty acid composition. Microwave treatment was identified as presenting a promising approach for enhancing the aroma profile of SEY. These findings contribute novel insights into flavor evaluation and the development of egg products as ingredients for thermal processing.