Ovomucin content and composition in chicken eggs with different interior quality

Toussant, M. J.; Latshaw, J. D.

doi:10.1002/(sici)1097-0010(199909)79:12<1666::aid-jsfa416>3.0.co;2-h

Cited by 54 publications

(38 citation statements)

References 16 publications

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“…Laying hens of group A had a higher mean value of Albumen height and Haugh unit than those of group B (Table 4). Age of the hens significantly influenced (p < 0.05) the Haugh unit this observation agrees with earlier reports that many factors such as storage time, temperature, age of birds, strain, nutrition and disease may affect the Haugh unit (Atteh & Leeson, 2005;Toussant et al, 1999). Petersen (1965) reported that feed formulations or genetic manipulations may not reduce the economic loss attributed to moisture loss and a decline in interior egg quality during extended storage.…”

Section: Discussionsupporting

confidence: 89%

Effects of Prelay Supplementations of Graded Levels of Alphamune R G on the Performance of Laying Hens

Oluseyi¹,

Bolu²,

Olonijolu³

2013

SAR

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This study was carried out to determine the effects of age at prelay (15 and 19 weeks) and dietary supplementation of graded levels of Alphamune G (0.00, 0.04, 0.05, 0.06%) on laying performance of pullet chickens. The experiment period was 17 weeks and completely randomized design was employed. Feed intake, nutrient retention, weight gain and feed to gain ratio values were similar (p > 0.05) among birds fed the different dietary inclusion levels of Alphamune G. Hen day production, Haugh unit and Albumen height were significantly high (p < 0.05) for laying hens of fed the control diet. There was also interaction effect of Alphamune G and Age. The interaction of Alphamune G and Age gave the highest value in laying hens of group B fed the 0.05% diet when compared to the control. However, birds fed the 0.06% Alphamune G inclusion level gave the best result in terms of Production characteristics, Cost to benefit ratio expressed as Cost of feed to produce a Dozen Egg and Egg Quality. Also birds of group B gave better results than that of group A except in the Haugh unit value.

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Section: Discussionsupporting

confidence: 89%

Effects of Prelay Supplementations of Graded Levels of Alphamune R G on the Performance of Laying Hens

Oluseyi¹,

Bolu²,

Olonijolu³

2013

SAR

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“…Li-Chan and Nakai (1989), and Robinson (1987) and Toussant and Latshaw (1999) reviewed the chemistry of albumen quality and reported that ovalbumin, ovotransferrin, ovomucoid, ovomucin, lysozyme, and globulins make up approximately 90% of the albumen protein, and ovomucin is the most important in determining the height of the inner thick albumen. Isolated ovomucin is extremely viscous, and it has excellent foaming properties when combined with other proteins (JOHNSON; ZABIK, 1981).…”

Section: Viscositymentioning

confidence: 99%

Viscosity of egg white from hens of different strains fed with commercial and natural additives

et al. 2012

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Yolk color and egg white (albumen) cleanliness and viscosity are important parameters by which consumers judge the quality of eggs. This study aimed to investigate changes in albumen viscosity during storage of eggs for up to 36 days from two different commercial laying hen strains (Carijo Barbada and Isa Brown) fed a diet containing annatto (1.5 and 2.0%) or a synthetic additive without synthetic colorants (control). Analyses of humidity, albumen height, pH, viscosity, foam formation, and stability were carried out on eggs. Carijo Barbada strain had smaller albumen, lower humidity and higher egg white viscosity than Isa Brown strain; however, with storage, viscosity lowered significantly on both strains. Initially, the addition of 2.0% of annatto or a synthetic additive increased viscosity in both strains, but with storage only the control maintained longer viscosity. Lower viscosity did not change foam density and stability.

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“…A study from Leeson and Caston (1997) has indicate that low viscosity thin albumen may be due to eggs spending longer tha normal in the shell gland and therefore taking up more water. The changes occurring in albume quality during egg storage appear to be related to changes occurring in ovomucin particularly the thick albumen (Toussant & Latshaw, 1999).…”

Section: Resultsmentioning

confidence: 98%

Efeito da idade, peso do ovo e sistema de armazenagem sobre as propriedades físicas de ovos de poedeiras leves

Maciel¹,

Andrada²,

Ramos³

et al. 2015

Pubvet

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MACIEL, W.C. et al. Effect of hen age, egg weight and storage system on physical properties of egg from white-egg laying hens. PUBVET, Londrina, V. 5, N. 32, Ed. 179, Art. 1207, 2011 PUBVET, Publicações em Medicina Veterinária e Zootecnia.Effect of hen age, egg weight and storage system on physical properties of egg from white-egg laying hens AbstractA total of 72 eggs from a group of 100 white laying hens housed in standard cages were analyzed. Thirty-six eggs were retired when the hens had 44 week of age and the other 36 eggs were retired eight weeks afterwards. Each group of 36 eggs was radomly divided in three groups of 12 eggs. First group was analyzed at once (storage system C); second one was kept during one week in the refrigerator (5ºC) (storage system R), and third group were kept also one week but on ambient temperature (25ºC) (storage system ET). The hen age, egg weight and storage system had not significant (P>0.05) effect on shell thickness. The specific gravity (SG) has a positive relation with shell quality.The egg class and storage system significantly (P<0,05) affected to SG, while no influence of bird age on this variable was observed. The yolk color increased with hen age but storage system had not effect on this variable. The increase of the hen age and the R and AT storage systems significantly (P<0.05) MACIEL, W.C. et al. Effect of hen age, egg weight and storage system on physical properties of egg from white-egg laying hens. PUBVET, Londrina, V. 5, N. 32, Ed. 179, Art. 1207, 2011 reduced albumen height (H) and the interaction hen age x storage system was significant (P<0.025) for this variable. The reduction of the H due to R and ET storage systems was higher in the eggs from hens with 52 weeks of age than in those from hens with 44 weeks of age. The Haugh units (HU) was significantly (P<0.05) affected by hen age, egg class and storage system. The hen age increase reduced HU and the R and ET eggs had lower HU than C eggs. It is concluded that the bird age and storage system with high temperatures reduced the egg quality.Keywords: bird age, storage system, egg quallity. armazenamento R e ET reduziram de forma significativa (P <0,05) a altura do albúmen (H). A interação entre a a idade da ave com o sistema de MACIEL, W.C. et al. Effect of hen age, egg weight and storage system on physical properties of egg from white-egg laying hens. PUBVET, Londrina, V. 5, N. 32, Ed. 179, Art. 1207, 2011 armazenamento foi significativa (P <0,025). A redução da H, devido aos sistemas de armazenamento R e ET foi maior nos ovos de galinhas com 52 semanas de idade do que naquelas com 44 semanas de idade. As unidades Haugh (UH) foram significativamente (P <0,05) afetada pela idade da galinha, classe de ovo e sistema de armazenamento. O aumento da idade da galinha reduziu HU e os ovos da clase C dos sistemas de armazenamento R e ET e a presentaram menor HU. Conclui-se que a idade da ave e o sistema de armazenamento com altas temperaturas reduzem a qualidade dos ovos. Efeito da idadePalavras-chave: idade das av...

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Ovomucin content and composition in chicken eggs with different interior quality

Cited by 54 publications

References 16 publications

Effects of Prelay Supplementations of Graded Levels of Alphamune R G on the Performance of Laying Hens

Effects of Prelay Supplementations of Graded Levels of Alphamune R G on the Performance of Laying Hens

Viscosity of egg white from hens of different strains fed with commercial and natural additives

Efeito da idade, peso do ovo e sistema de armazenagem sobre as propriedades físicas de ovos de poedeiras leves

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