Chicken embryo utilization of egg micronutrients

Vieira, S. L.

doi:10.1590/s1516-635x2007000100001

Cited by 70 publications

(38 citation statements)

References 58 publications

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“…The egg white and egg yolk are the two main sources of nutrients in the egg (Cotterill & Geiger 1977). The egg white consists of approximately 88.5% water, 10.5% proteins, 0.5% carbohydrate, and the remainder is made up of different minerals and vitamins (Gilbert 1971;Stevens 1991;Vieira 2007). The egg yolk consists of nearly 50% water, 33% fat, 15% protein, less than 1% carbohydrate, and the rest of various minerals and vitamins (Shenstone 1968;Vieira 2007).…”

Section: Introductionmentioning

confidence: 99%

“…The egg white consists of approximately 88.5% water, 10.5% proteins, 0.5% carbohydrate, and the remainder is made up of different minerals and vitamins (Gilbert 1971;Stevens 1991;Vieira 2007). The egg yolk consists of nearly 50% water, 33% fat, 15% protein, less than 1% carbohydrate, and the rest of various minerals and vitamins (Shenstone 1968;Vieira 2007). Egg white is ultimately transferred into the yolk before being consumed by the developing embryo (Saito et al 1965;Saito & Martin 1966;Baintner & Fehér 1974;Sugimoto et al 1978Sugimoto et al , 1984Sugimoto et al , 1989Sugimoto et al , 1999Burley & Vadehra 1989;Yoshizaki et al 2002Yoshizaki et al , 2004Ito et al 2003;Shbailat & Safi 2015).…”

Section: Introductionmentioning

confidence: 99%

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Protease activity in the egg yolk during the development of Meleagris gallopavo (Galliformes: Phasianidae) embryos

Shbailat

Qanadilo

Alsoubani

2016

Italian Journal of Zoology

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The egg white and egg yolk are the two main sources of nutrients for the developing avian embryo. Egg white ultimately reaches egg yolk before being consumed by the embryo. Previously, in the turkey Meleagris gallopavo, we showed that the major egg white transfer into the yolk through the amnion and intestinal lumen of the embryo started on day 17 and became obvious on day 19. We also suggested that the transferred egg white and endogenous yolk proteins undergo digestion at late developmental stages. However, the protease activity throughout development and the type of activated proteases are completely unexplored in the yolk of turkey eggs. Here, we measured the general proteolytic activity in the egg yolk during different developmental stages using casein as a substrate. Furthermore, we determined the type of activated proteases by employing different types of protease inhibitors. Protease activity in the egg yolk was basal throughout development until day 19 when activity significantly increased, remaining high thereafter. Moreover, acidic aspartic protease(s) were primarily activated in the yolk. Our results suggest that the transferred egg white and endogenous yolk proteins are mostly degraded by the aspartic proteases that become highly activated late in development.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Protease activity in the egg yolk during the development of Meleagris gallopavo (Galliformes: Phasianidae) embryos

Shbailat

Qanadilo

Alsoubani

2016

Italian Journal of Zoology

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“…It also acts as a shelter that protects the embryo from the external environment and prevents its desiccation (Vieira 2007). The egg consists of approximately 9.5% egg shell, 63% egg white (albumen) and 27.5% yolk (Cotterill & Geiger 1977).…”

Section: Introductionmentioning

confidence: 99%

Transfer of egg white proteins with reference to lysozyme during the development ofMeleagris gallopavo(Galliformes: Phasianidae) embryos

Shbailat

Safi

2015

Italian Journal of Zoology

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The egg white and egg yolk are the two main sources of nutrients for the developing avian embryo. The egg white should be transferred into the yolk in order to be consumed by the embryo. How the egg white ultimately reaches the egg yolk is largely unexplored in the turkey Meleagris gallopavo. Here, we explored the routes of egg white transfer in fertilized turkey eggs. Initially, we tested the electrophoretic pattern of the proteins in different egg compartments throughout development. Then, we used lysozyme as a reference protein to follow the egg white transfer, and we measured its activity using Micrococcus lysodeikticus as a substrate. We found that several presumptive egg white protein bands appeared in the different egg compartments. Also, the electrophoretic patterns in the intestinal fluid and thick yolk were marked by the disappearance of large bands and the appearance of small ones at late developmental stages. Moreover, we detected a chronological appearance of lysozyme activity in the different egg compartments. The activity appeared in the extraembryonic and amniotic fluids on day 15, in the intestinal fluid on day 16 and in the thick yolk on day 17, and it increased in general with the progress of development. Our results suggest that the main route of egg white transfer is albumen sac -extraembryonic cavity -amniotic cavity -intestinal lumen -egg yolk. Furthermore, the transferred egg white proteins seem to undergo digestion in the intestinal lumen and egg yolk at late developmental stages.

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“…Vitamin E is effectively transferred from the ration that is provided to breeders to the egg yolk (Lin et al, 2005;Vieira, 2007), indicating that supplementation in the rations of breeders increases the concentration of vitamin E in egg yolks and consequently in the tissues of chicks, which can reduce their susceptibility to lipid peroxidation. However, tissues could represent a limitation in the capacity of vitamin E storage, and the excess could be excreted (Kayden and Traber, 1993).…”

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confidence: 99%

Supplementation of broiler breeders with fat sources and vitamin e: carry over effect on performance, carcass yield, and meat quality offspring

Fernandes

Bordignon

Prokoski

et al. 2018

Arq. Bras. Med. Vet. Zootec.

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The aim of this study was to evaluate two sources of oil (soybean and fish) and four additional levels of vitamin E (0, 150, 250 and 350mg/kg diet) in breeder diets between the 42nd and 56th week of age and its effect on performance and meat quality of offspring. The supplementation of fish oil in the maternal diet increased the deposition of DHA and CLA in egg yolk. From 1 to 35 days of age, intermediate levels of vitamin E resulted in lower weight gain and feed intake. To feed conversion, the best result was obtained supplementing the maternal diet with soybean oil, regardless of vitamin inclusion. In addition, the evaluation of meat quality, the fish oil-supplemented-diet resulted in lower moisture loss of the breast fillets. For maternal diet supplemented with fish oil, the inclusion of vitamin E resulted in a linear increase of the pH value of the meat. Greater levels of vitamin E in the maternal diet influenced the functional properties of meat according to the type of oil that was added to the diet. The deposition of different fatty acids in the embryonic egg yolk can directly influence the meat quality of offspring.

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Chicken embryo utilization of egg micronutrients

Cited by 70 publications

References 58 publications

Protease activity in the egg yolk during the development of Meleagris gallopavo (Galliformes: Phasianidae) embryos

Protease activity in the egg yolk during the development of Meleagris gallopavo (Galliformes: Phasianidae) embryos

Transfer of egg white proteins with reference to lysozyme during the development ofMeleagris gallopavo(Galliformes: Phasianidae) embryos

Supplementation of broiler breeders with fat sources and vitamin e: carry over effect on performance, carcass yield, and meat quality offspring

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