The eggshell: structure, composition and mineralization

Hincke, Maxwell T.; Nys, Yves; Gautron, Joël; Mann, Karlheinz; Rodríguez‐Navarro, Alejandro B.; McKee, Marc D.

doi:10.2741/3985

Cited by 348 publications

(285 citation statements)

References 112 publications

(183 reference statements)

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“…This result may attributed to egg composition, which includes a calcareous eggshell (Hincke et al, 2012), proteins and peptides in the egg membranes (Makkar et al, 2015), lipids in the yolk (Anderson, 2011), and water and proteins in the albumen (Willems et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

Bioimpedance as a Non-Invasive Method to Evaluate Eggs and Poultry

Klein

Vale

Silva

et al. 2016

Rev. Bras. Cienc. Avic.

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The need to comply with animal welfare has motivated the research for non-invasive methods that allow the evaluation of poultry and eggs to be painless while providing accurate measurements. In this scenario, bioelectrical impedance was tested as a minimally invasive tool for sexing day-old chicks of two different chicken strains and for evaluating the quality of eggs submitted to different days of storage relative to their hatchability. The resistance and phase angle measured allowed the differentiation between chicken strains, but not between sexes. Eggs stored for seven days showed higher resistance and lower phase angle those stored for only one day. Although the bioimpedance method seems to be a promising method to evaluate egg and chick quality, the results of the present study suggest that further studies are needed to validate its utilization, particularly in terms of electrode type and positioning, as well as for the determination of which electrodes and equipment are best suited for different evaluation purposes.

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Section: Resultsmentioning

confidence: 99%

Bioimpedance as a Non-Invasive Method to Evaluate Eggs and Poultry

Klein

Vale

Silva

et al. 2016

Rev. Bras. Cienc. Avic.

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“…For a recent review of the science of eggshells we would refer the reader to Hincke et al 10 . The Ovocleidin-17 (OC-17) protein is found only in the ovaries of hens and is thought to play a major part in controlling eggshell production.…”

Section: Introductionmentioning

confidence: 99%

How does an amorphous surface influence molecular binding? – ovocleidin-17 and amorphous calcium carbonate

Freeman

Harding

Quigley

et al. 2015

Phys. Chem. Chem. Phys.

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Atomistic molecular dynamics simulations of dehydrated amorphous calcium carbonate interacting with the protein Ovocleidin-17 are presented. These simulations demonstrate that the amorphisation of the calcium carbonate surface removes water structure from the surface. This reduction of structure allows the protein to bind with many residues, unlike on crystalline surfaces where binding is strongest when only a few residues are attached to the surface. Basic residues are observed to dominate the binding interactions. The implications for protein control over crystallisation are discussed.

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“…Prof. Zlata Kralik (zlata.kralik@pfos Burley and Vadehra (1989), albumen consists of an outer layer (23.3%), inner layer (16.8%), and middle, dense layer (57.3%) and chalazae (2.7%). The shell protects the content from microorganisms and small predators (Hincke et al, 2012). During storage of eggs, chemical processes occur in albumen and yolk.…”

Section: Introductionmentioning

confidence: 99%