Is the Eggshell Quality Influenced by the Egg Weight or the Breeder Age?

Crosara, F.S.G.; Pereira, Vanderley José; Lellis, CG; Barra, KC; Santos, S.K.A.; Souza, L. F. Nishimoto; Morais, TA; Litz, Fernanda Heloísa; Limão, VA; Braga, Pfs; Fernandes, EA

doi:10.1590/1806-9061-2018-0896

Cited by 13 publications

(12 citation statements)

References 16 publications

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“…In the current study, the laying period of Japanese quail breeders did not affect mineral deposition in the eggshell, the mineral matter percentage remained constant throughout the two periods of laying. These results are in agreement with the findings of Crosara et al (2019), who reported that the contents of mineral eggshells are the same throughout the broiler breeders' life. Proteins are present primarily in egg albumen and egg yolk, while lipids are almost exclusively in the yolk (Nangsuay et al, 2011).…”

Section: Egg Componentssupporting

confidence: 93%

Effects of Laying Cycle Periods on Egg Quality, Egg Chemical Composition, and Reproductive Performance of Japanese Quail Breeders Reared in Northern Algeria

Berrama¹,

Souames²,

Merati³

et al. 2021

WVJ

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Egg quality traits in quail breeders depend on various factors which may influence embryo survival during incubation, affecting the chicks' production and quality. The current study aimed to determine the effect of the laying period on the external and internal quality of the egg, the chemical composition of albumen, yolk, and eggshell as well as the reproductive parameters of quail breeders. A total of 450 quails (Coturnix japonica) obtained from the same hatchery, were reared in a battery cage with a sex ratio of 1 male to 3 females. All the quails were subjected to standard breeding conditions and fed a balanced laying diet. A total of 960 eggs were collected at two different periods of the laying cycle, the beginning period of the laying (BP indicating 10 weeks of quail age) and the peak period of laying (PP showing 20 weeks of quail age). At each laying period, 30 eggs were used to analyze the various parameters of egg quality, and 450 eggs were randomly selected to assess the reproductive performances. Overall, no differences in the external quality of eggs, such as egg length, egg width, and the egg shape index, were recorded between the two laying periods. Apart from albumen weight that tended to be higher at the peak laying period, the shell and the yolk weights were not affected by the period of laying. Additionally, Japanese quail tend to deposit similar proportions of shell, albumen, and yolk at the two periods of laying. Likewise, the rate of dry matter of the three egg components, shell mineral concentrations, and yolk fat concentrations did not show any noticeable variation with the laying period. The most significant effect of the laying period was related to the potential reduction in the total protein content of the albumen and the yolk of eggs laid at the peak period of laying. Finally, the laying period did not significantly affect the fertility and hatchability rate of the incubated quail eggs but slightly improved the embryonic mortality rate during the peak laying phase.

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Section: Egg Componentssupporting

confidence: 93%

Effects of Laying Cycle Periods on Egg Quality, Egg Chemical Composition, and Reproductive Performance of Japanese Quail Breeders Reared in Northern Algeria

Berrama¹,

Souames²,

Merati³

et al. 2021

WVJ

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“…However, most of these discoveries provide only the genes expressed in a certain segment of the chicken oviduct, the principal organ for egg development, and consequently the overall mechanisms of eggshell development remain illusive. Moreover, similar to other economically important traits, ESS remains relevant throughout the productive life and commonly deteriorates with the age of the chicken [9]. This decline in the eggshell quality remains one of the major reasons for replacing commercial flocks [1].…”

Section: Introductionmentioning

confidence: 99%

Identification of Age-Specific and Common Key Regulatory Mechanisms Governing Eggshell Strength in Chicken Using Random Forests

Ramzan

Klees

Schmitt

et al. 2020

Genes

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In today’s chicken egg industry, maintaining the strength of eggshells in longer laying cycles is pivotal for improving the persistency of egg laying. Eggshell development and mineralization underlie a complex regulatory interplay of various proteins and signaling cascades involving multiple organ systems. Understanding the regulatory mechanisms influencing this dynamic trait over time is imperative, yet scarce. To investigate the temporal changes in the signaling cascades, we considered eggshell strength at two different time points during the egg production cycle and studied the genotype–phenotype associations by employing the Random Forests algorithm on chicken genotypic data. For the analysis of corresponding genes, we adopted a well established systems biology approach to delineate gene regulatory pathways and master regulators underlying this important trait. Our results indicate that, while some of the master regulators (Slc22a1 and Sox11) and pathways are common at different laying stages of chicken, others (e.g., Scn11a, St8sia2, or the TGF- β pathway) represent age-specific functions. Overall, our results provide: (i) significant insights into age-specific and common molecular mechanisms underlying the regulation of eggshell strength; and (ii) new breeding targets to improve the eggshell quality during the later stages of the chicken production cycle.

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“…As previously mentioned, the size of the eggs depends on several factors including the age of the hens. Older hens lay larger eggs that due to the increase in the egg weight, volume, and eggshell surface area associated with age‐related factors will have a decrease in the shell quality (Crosara et al., 2019; Sirri et al., 2018). According to Dunn (2013), larger eggs are more prone to shell damage during handling than smaller eggs.…”

Section: Consumer Food Journey: Where and How Risk May Occurmentioning

confidence: 99%

“…Moreover, due to the decrease in the membrane thickness, the egg structure is also altered. Older hens produce longer eggs (Crosara et al., 2019; Sirri et al., 2018) and this may result in cracking and breaking during transportation as they do not fit well in the cartons (Sarica & Erensayin, 2009 cited by Crosara et al., 2019). Although at first sight, there is no reason to point to the consumption of large eggs as a factor with food safety implications, in the light of the present scientific knowledge, the associated risk needs to be further investigated.…”

Section: Consumer Food Journey: Where and How Risk May Occurmentioning

confidence: 99%

Salmonella in eggs: From shopping to consumption—A review providing an evidence‐based analysis of risk factors

Cardoso

Nicolau

Borda

et al. 2021

Comp Rev Food Sci Food Safe

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Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on Salmonella in eggs from a consumer's perspective, analyzing the hazard occurrence and the good practices that should be applied to reduce salmonellosis risk. Following a HACCP (Hazard Analysis and Critical Control Point) based approach, some steps along the food journey were identified as Critical Consumer Handling (CCH)—steps in which consumers, through their behavior or choice, can significantly reduce the level of Salmonella in eggs and egg products. From shopping/collecting to consumption, each of these steps is discussed in this review to provide an evidence‐based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose Salmonella‐free eggs (those that some official entity or producer guarantees that does not contain Salmonella), when available, especially for dishes that are not fully heat treated. Second, as guaranteed Salmonella‐free eggs are only available in a few countries, refrigerated storage from the point of collection and proper cooking will significantly reduce the risk of salmonellosis. This will require a revision of the actual recommendations/regulations, as not all ensure that eggs are maintained at temperatures that prevent growth of Salmonella from collection until the time of purchasing.

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Is the Eggshell Quality Influenced by the Egg Weight or the Breeder Age?

Abstract: Broiler breeders. Eggshell thickness. Shell area. Shell index.

Cited by 13 publications

References 16 publications

Effects of Laying Cycle Periods on Egg Quality, Egg Chemical Composition, and Reproductive Performance of Japanese Quail Breeders Reared in Northern Algeria

Effects of Laying Cycle Periods on Egg Quality, Egg Chemical Composition, and Reproductive Performance of Japanese Quail Breeders Reared in Northern Algeria

Identification of Age-Specific and Common Key Regulatory Mechanisms Governing Eggshell Strength in Chicken Using Random Forests

Salmonella in eggs: From shopping to consumption—A review providing an evidence‐based analysis of risk factors

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