Recent advances in avian egg science: A review

Wilson, Philippe B.

doi:10.3382/ps/pex187

Cited by 63 publications

(43 citation statements)

References 61 publications

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“…However, Kostogrys et al [33] did not find changes in a*, but they found L* and b* varied, when pomegranate seed oil was incorporated into the diet of Isa Brown hens. Other similar findings have also been reported to corroborate that both a bird's diet and breed determine the color of both the egg and its shell [34,35].…”

Section: Effect Of Breed and Diet Type On Egg Color Parameterssupporting

confidence: 67%

Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens

Franco

Rois²,

Arias³

et al. 2020

Foods

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Eggs are a nutritious food, offering a balanced source of essential amino and fatty acids, minerals, and vitamins. Genetic and diet factors can modify hen egg traits. Thus, the effects of breed and feed on egg quality using two laying hens, Mos (autochthonous breed) and Isa Brown (commercial hybrid), and three feeds, commercial fodder (CF), corn/pea/triticale (CPT) and corn/wheat (CW), were investigated. Freshness parameters (egg weight, eggshell weight and thickness, albumen height, Haugh units and yolk color), chemical composition, color and textural parameters, as well as fatty acid profile, were assessed on a total of 288 eggs, from the two breeds. The samples were divided in 96 eggs, corresponding to each of the three dietary treatments. There were significant differences (p < 0.001) in albumen height and Haugh units, obtaining the highest values for Isa Brown genotype; meanwhile, laying hens fed with CF had the highest weight, as well as the greatest eggshell thickness. Cooked yolks of Isa Brown eggs presented the highest values of luminosity, while the yellowness was higher for Mos eggs. Regarding the texture of eggs, genotype was again the parameter having the greatest impact, obtaining higher values in hardness, gumminess and chewiness in those eggs from the Mos breed. Concerning egg chemical composition, it was affected by breed and diet type, but Mos eggs were characterized by a significantly (p < 0.001) higher contents of fat (9.53% vs. 7.58%), protein (12.31% vs. 11.66%) and ash (1.10% vs. 1.04%) than Isa Brown ones. Finally, diet type influenced the fatty acid profile, mainly affecting oleic and linoleic acids, which showed significantly (p < 0.05) highest values (42.90 and 14.66 g/100 g of total fatty acids) in CW and CF diets, respectively. Overall, breed and bird diet factors had a strong effect on egg quality and nutritional profile. Moreover, eggs from Mos hens had more attractive nutritional indices, and they could even be improved more by changing the diet.

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Section: Effect Of Breed and Diet Type On Egg Color Parameterssupporting

confidence: 67%

Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens

Franco

Rois²,

Arias³

et al. 2020

Foods

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“…However, inorganic Zn replaced by organic Zn should be further investigated from every aspect. In addition, a substantial number of questions remain in fully understanding the avian eggshell quality; the precise chemical formation of the crystalline structure of the eggshell, the distribution of pores and processes behind termination of calcification all remain relatively unknown (51) and need to be further analysed.…”

Section: Discussionmentioning

confidence: 99%

Dietary addition of zinc-methionine influenced eggshell quality by affecting calcium deposition in eggshell formation of laying hens

Miao

Zhu

et al. 2019

Br J Nutr

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The present study explored the mechanism of Zn-methionine (Zn-Met) influencing eggshell quality of laying hens and investigated whether the mechanism was related to Ca deposition. Hyline grey layers (n 384, 38 weeks old) were divided into four groups: 0 mg Zn/kg, 40, 80 mg Zn/kg as Zn-Met, and 80 mg Zn/kg as zinc sulphate (ZnSO4). Eggshell quality, Zn contents, Zn-containing enzyme activities and expressions of shell matrix proteins in eggshell gland (ESG) were analysed. Zn-Met treatment at 80 mg/kg increased (P < 0·05) egg weight and eggshell strength throughout the experiments. The 80 mg/kg Zn-Met group (P < 0·05) had decreased mammillary knob width and larger relative atomic weight percentage of Ca, stronger signal intensity of Ca in linear distribution and the Ca was more evenly distributed in the transversal surface of eggshell. Zn contents (P < 0·001) in yolk and serum, Ca, albumin (Alb) levels in ESG as well as carbonic anhydrase (CA) activity in serum (P < 0·05) and mRNA levels of CA and Ca-binding protein-d28k (CaBP-D28k) (P < 0·001) in the 80 mg/kg Zn-Met group were the highest among all treatments. In conclusion, shell strength as one of eggshell qualities was mostly related to mammillary cone width in ultrastructure caused by the pattern of Ca deposition in eggshell formation. Also, the increase in Zn-Met-induced Ca deposition may be due to the increased Zn contents in serum and tissues, which were attributable to the increased CA concentrations in serum, Ca, Alb levels and up-regulated CA and CaBP-D28k mRNA levels in ESG.

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“…It consists of a series of proteins [15][16][17] and of pigments responsible for the color of the shell. The brown shells contain cyclic tetrapyrrole derivatives [18,19] with the main representative protoporphyrin IX (PPIX), the free base (metal-free) version of heme. The green and blue-green shells contain biliverdin (BV), [20,21] an oxidative ring opening product of PPIX with broad absorption in the blue and orange-red region.…”

Section: Introductionmentioning

confidence: 99%

Pigmentation of White, Brown, and Green Chicken Eggshells Analyzed by Reflectance, Transmittance, and Fluorescence Spectroscopy

et al. 2019

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We report on the reflectance, transmittance and fluorescence spectra ( λ =200–1200 nm) of four types of chicken eggshells (white, brown, light green, dark green) measured in situ without pretreatment and after ablation of 20–100 μm of the outer shell regions. The color pigment protoporphyrin IX (PPIX) is embedded in the protein phase of all four shell types as highly fluorescent monomers, in the white and light green shells additionally as non‐fluorescent dimers, and in the brown and dark green shells mainly as non‐fluorescent poly‐aggregates. The green shell colors are formed from an approximately equimolar mixture of PPIX and biliverdin. The axial distribution of protein and colorpigments were evaluated from the combined reflectances of both the outer and inner shell surfaces, as well as from the transmittances. For the data generation we used the radiative transfer model in the random walk and Kubelka‐Munk approaches.

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Recent advances in avian egg science: A review

Cited by 63 publications

References 61 publications

Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens

Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens

Dietary addition of zinc-methionine influenced eggshell quality by affecting calcium deposition in eggshell formation of laying hens

Pigmentation of White, Brown, and Green Chicken Eggshells Analyzed by Reflectance, Transmittance, and Fluorescence Spectroscopy

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