Proteomic comparison by iTRAQ combined with mass spectrometry of egg white proteins in laying hens (Gallus gallus) fed with soybean meal and cottonseed meal

Abstract

Cottonseed meal (CSM) is commonly used in hens’ diets to replace soybean meal (SBM). However, the molecular consequences of this substitution remains unclear. To investigate the impact of this substitution at the molecular level, iTRAQ combined with biochemical analysis was performed in Hy-Line W-36 hens supplemented with a mixed diet of CSM and SBM. Egg weight, albumen height, and Haugh unit were significantly reduced in the CSM100 group (100% crude protein of SBM replaced by CSM) compared with the SBM group (P<0.05). A total of 15 proteins, accounting for 75% of egg white proteins with various biological functions of egg whites, were found to be reduced. This finding may relate to the decrease of albumen quality in the CSM100 group. Oviduct magnum morphology and hormone analysis indicated that a reduced level of plasma progesterone caused reduced growth of the tubular gland and epithelial cells in the magnum, further decreasing egg white protein synthesis in the magnum. These findings help demonstrate the molecular mechanisms of a CSM diet that cause adverse effects on albumen quality, while also showing that SBM should not be totally replaced with CSM in a hen diet.

Proteomic alteration of albumen by dietary vanadium in commercial egg-type layers

“…In this trial, the ovomucin contents had no significant change; it is also suggested that the factor affecting thick albumen height is the ovomucin subunit type rather than the ovomucin quantity. He et al., (2017) found that the cottonseed meal in the diet led to the decline of albumen HU, and there was no significant difference in ovomucin content, but the precursor of ovomucin (GI_Accession No: 45382809) was significantly reduced. Egg white lysozyme is the key antimicrobial protein to ensure the quality and incubation of eggs.…”

Avidin–Biotin Technology in Gold Nanoparticle-Decorated Graphene Field Effect Transistors for Detection of Biotinylated Macromolecules with Ultrahigh Sensitivity and Specificity

“…The major components of chicken egg white are ovalbumin (phosphoglycoprotein), conalbumin, ovamucoid (glycoprotein), ovamucin, lysozyme, avidin (0.05% of egg white protein), ovoglobulin, and ovoinhibitor. 45 The egg yolk contains lipoproteins, which include lipovitellins and lipovitellinin, carbohydrates, different fatty acids, and vitamins including biotin (13−25 μg). 46 Biotin in egg yolk remains in conjugation with a protein, which is different from egg-white avidin.…”

Dietary glycerol monolaurate supplementation for the modification of functional properties of egg white protein

“…Sheng et al indicated that FS is primarily influenced by protein concentration, hydration and interactions between hydrophobic residues. Ovalbumin, a glycoprotein, is considered to be a superior foaming agent and it is involved in the stability of EWP foam based on its moisture absorption and retaining abilities . Le Floch‐Fouéré et al showed that a high concentration of ovalbumin contributed to a significant increase in FS.…”

“…Ovalbumin, a glycoprotein, is considered to be a superior foaming agent and it is involved in the stability of EWP foam based on its moisture absorption and retaining abilities. 33,34 Le Floch-Fouéré et al 35 showed that a high concentration of ovalbumin contributed to a significant increase in FS. Therefore, the increase in FS with dietary 450 mg kg −1 GML supplementation could be related to the increase in the concentrations of total protein and ovalbumin which strengthened interactions at the interface.…”