Review: Production factors affecting the quality of chicken table eggs and egg products in Europe

Gautron, Joël; Dombre, Clara; Nau, Françoise; Feidt, Cyril; Guillier, Laurent

doi:10.1016/j.animal.2021.100425

Cited by 42 publications

(28 citation statements)

References 59 publications

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“…The physical properties of six commercially available sweetened SDs were summarized in Table 2 . The pH of SD should be less than the recommended value of 4.0 for long-term storage ( 4 ). The pH of different SDs were ranked as follows: SD2 > SD6 > SD4 > SD3 > SD1 > SD5.…”

Section: Resultsmentioning

confidence: 99%

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Physical properties, chemical composition, and nutritional evaluation of common salad dressings

et al. 2022

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Salad dressings (SDs), a subcategory of flavored sauces with more than 20% fat content and less than 30% moisture content, is favored by consumers due to its delicacy. The physical properties, chemical composition and nutritional evaluation of common SDs on the Chinese market needs to be systematically investigated. This study compared the quality (physical properties, proximate composition, amino acids, fatty acids, and minerals) of six commercially available sweet SDs (SD1, SD2, SD3, SD4, SD5, and SD6) from the Chinese market. The results indicated that the water activity of six SDs was less than 0.60 (0.35–0.41), the moisture content was less than 65% (24.0–60.0%), and the crude fat content was between 23.25 and 64.15%. The essential amino acid index (EAAI) of SD3, SD1, SD2, and SD4 was greater than the FAO/WHO standard (EAAI = 75). Numerous fatty acids were detected, mainly linoleic and oleic acids; n-3 polyunsaturated fatty acids were ranged from 1,090 mg/100 g to 2,520 mg/100 g. In addition, SDs were rich in minerals such as Mg, Ca, and Fe and the atherogenic index and thrombogenic index were 0.03–0.09 and 0.77–0.91, respectively. In summary, this work helps to provide key nutritional information on the composition of common SDs. The availability of this data may help purchasers with different nutritional needs to make informed choices about the use of SD and encourage more moderate consumption of pre-packaged sauces.

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Section: Resultsmentioning

confidence: 99%

“…and protein in SD are the main ingredient. Eggs, a critical component of SD, serve as an emulsifier, stabilizer, flavoring agent, and colorant ( 4 ). Egg yolks are a good source of nutrients because they contain triglycerides, phospholipids, stearidonic acid, fat-soluble vitamins (A and E), and essential fatty acids ( 5 ).…”

Section: Introductionmentioning

confidence: 99%

Physical properties, chemical composition, and nutritional evaluation of common salad dressings

et al. 2022

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“…Maintenance of gut microbial balance is essential for chickens to keep their physiological and behavioral homeostasis, which is critical for optimal growth, reproduction, health, and welfare under the current poultry industry globally. To meet the continuously growing demand for human consumption, the current breeding programs and management practices (focused on high production and economic efficiency) may result in multiple stressors affecting chicken health and welfare [ 31 , 106 , 107 , 108 , 109 , 110 , 111 ] ( Figure 2 ).…”

Section: Gut Microbiota Stress Injurious Behavior and The Microbiota–...mentioning

confidence: 99%

The Impact of Probiotic Bacillus subtilis on Injurious Behavior in Laying Hens

Jiang

Cheng

2022

Animals

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Intestinal microbiota functions such as an endocrine organ to regulate host physiological homeostasis and behavioral exhibition in stress responses via regulating the gut–brain axis in humans and other mammals. In humans, stress-induced dysbiosis of the gut microbiota leads to intestinal permeability, subsequently affecting the clinical course of neuropsychiatric disorders, increasing the frequency of aggression and related violent behaviors. Probiotics, as direct-fed microorganism, have been used as dietary supplements or functional foods to target gut microbiota (microbiome) for the prevention or therapeutic treatment of mental diseases including social stress-induced psychiatric disorders such as depression, anxiety, impulsivity, and schizophrenia. Similar function of the probiotics may present in laying hens due to the intestinal microbiota having a similar function between avian and mammals. In laying hens, some management practices such as hens reared in conventional cages or at a high stocking density may cause stress, leading to injurious behaviors such as aggressive pecking, severe feather pecking, and cannibalism, which is a critical issue facing the poultry industry due to negative effects on hen health and welfare with devastating economic consequences. We discuss the current development of using probiotic Bacillus subtilis to prevent or reduce injurious behavior in laying hens.

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“…Eggs are also rich in lecithin, sterols, and various micronutrients [2]. Conceivably, the egg industry is of significant economic importance, with over 70 million tons produced annually across the world [3]. Increasing the output and quality of egg production remain s of high interest in agricultural research.…”

Section: Introductionmentioning

confidence: 99%

Influence of spent ginger yeast cultures on the production performance, egg quality, serum composition, and intestinal microbiota of laying hens

Liu¹,

Jin²,

Yang³

2022

Anim Biosci

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Objective: Spent ginger is a byproduct of juice extraction from the rhizome of ginger (Zingiber officinale). Despite its nutritional value, it is difficult to preserve or further process and thus is often wasted. This study uses spent ginger as a substrate for fermentation and cultivates spent ginger yeast cultures (SGYCs) that are then added to the feed of laying hens. The effects of SGYCs on production performance, egg quality, serum composition, and intestinal microbiota of laying hens were investigated.Methods: Eighty 60-week-old Hy-Line Brown hens were separated into 5 experimental groups with 4 replicates per group (4 hens per cage, 4 cages per replicate). The control group was fed a basal diet while experimental groups were also given SGYCs at the levels of 5, 10, 20, and 40 g/kg for 6 weeks. Results:The addition of SGYCs significantly increased the laying rate and nutrient digestibility, decreased feed conversion ratio, and enhanced the color of egg yolks (p<0.05). No changes were observed in activity levels of alanine aminotransferase and aspartate aminotransferase in the serum (p>0.05), but the activities of superoxide dismutase, glutathione peroxidase, and peroxidase all significantly increased, and contents of malondialdehyde were significantly reduced (p<0.05). In addition, changes in the relative abundance of Firmicutes and Bacteroidetes might be the main factor contributing to the significant increase in the apparent digestibility of crude protein and A c c e p t e d A r t i c l e 3 crude fat in laying hens (p<0.05). Conclusion:The current evidence shows that dietary supplementation of SGYCs to the feed of laying hens can improve laying rates, enhance antioxidative defenses, and influence dominant intestinal bacteria.

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Review: Production factors affecting the quality of chicken table eggs and egg products in Europe

Cited by 42 publications

References 59 publications

Physical properties, chemical composition, and nutritional evaluation of common salad dressings

Physical properties, chemical composition, and nutritional evaluation of common salad dressings

The Impact of Probiotic Bacillus subtilis on Injurious Behavior in Laying Hens

Influence of spent ginger yeast cultures on the production performance, egg quality, serum composition, and intestinal microbiota of laying hens

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