2004
DOI: 10.1016/j.crpv.2004.08.002
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Avian eggshell mineralization: biochemical and functional characterization of matrix proteins

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Cited by 408 publications
(378 citation statements)
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“…Broiler breeders had lower Zn levels compared to laying hens (73.7 vs 94.3 µmol/l) and the Zn content decreased with oviposition time (89.7, 81.3, and 80.5 µmol/l, respectively) but this could be due to the confounding effect with the time of collection. Nys et al (2001) pointed out that Zn is a component of the carbonic anhydrase enzyme which is crucial for supplying carbonate ions during the egg shell formation. Inhibition of this enzyme results in a lowered bicarbonate ion secretion and, consequently, a greatly reduced egg shell weight.…”
Section: Discussionmentioning
confidence: 99%
“…Broiler breeders had lower Zn levels compared to laying hens (73.7 vs 94.3 µmol/l) and the Zn content decreased with oviposition time (89.7, 81.3, and 80.5 µmol/l, respectively) but this could be due to the confounding effect with the time of collection. Nys et al (2001) pointed out that Zn is a component of the carbonic anhydrase enzyme which is crucial for supplying carbonate ions during the egg shell formation. Inhibition of this enzyme results in a lowered bicarbonate ion secretion and, consequently, a greatly reduced egg shell weight.…”
Section: Discussionmentioning
confidence: 99%
“…However, these features of the eggshell are reserved by its unique structure. Mineralized eggshell is formed mainly of calcium carbonate (96%); the remaining components include organic matrix (2%), magnesium, phosphorus, and a variety of trace elements (Nys et al 2004). From the inside outwards, the eggshell comprises of shell membranes and true shell that includes mammillary layer, palisade layer, vertical layer, and cuticle (Gautron et al 2014).…”
mentioning
confidence: 99%
“…Of course, this phenomenon is not the only possible one, because shells are porous [8] and water can exchange between the boiling water and the protein solution. Also, it can be shown that heated proteins can dissociate: a filter paper soaked in lead acetate placed on top of a beaker where egg white is cooked turns black because of the release of hydrogen sulfide from sulfur-containing proteins.…”
Section: Meet the Challengementioning
confidence: 99%