scholarly journals The hidden function of egg white antimicrobials: egg weight-dependent effects of avidin on avian embryo survival and hatchling phenotype

Biology Open ◽  
2018 ◽  
Vol 7 (4) ◽  
pp. bio031518 ◽  
Author(s):  
Eva Krkavcová ◽  
Jakub Kreisinger ◽  
Ludmila Hyánková ◽  
Pavel Hyršl ◽  
Veronika Javůrková
Keyword(s):  
Egg White ◽  
Avian Embryo ◽  
Embryo Survival ◽  
Egg Weight

Function of RAR? and RAR?2 at the initiation of retinoid signaling is essential for avian embryo survival and for distinct events in cardiac morphogenesis

2003 ◽  
Vol 228 (4) ◽  
pp. 697-708 ◽  
Author(s):  
Mahmoud Romeih ◽  
Jian Cui ◽  
Jean-Jacques Michaille ◽  
Weihong Jiang ◽  
Maija H. Zile
Keyword(s):  
Avian Embryo ◽  
Embryo Survival ◽  
Cardiac Morphogenesis ◽  
Retinoid Signaling

scholarly journals Nutritional Characteristics and Quality of Eggs from Laying Hens Fed on a Dried Papaya Peel Meal Diet

2019 ◽  
Vol 20 (3) ◽  
pp. 147
Author(s):  
Jein Rinny Leke ◽  
Florencia Nery Sompie ◽  
Erwin Wantasen ◽  
Trina Ekawati Tallei
Keyword(s):  
Crude Protein ◽  
Laying Hens ◽  
Hdl Cholesterol ◽  
Egg Yolk ◽  
Egg White ◽  
Blood Cholesterol ◽  
Negative Effects ◽  
Egg Weight ◽  
Nutritional Characteristics ◽  
Egg Shell

The objectives of this study were to analyze the eggs nutritional characterics and quality from laying hens fed with diried papaya (Carica papaya L) peel meal diets. A total 200 brown laying hens strain MB 402 (42 week-old). The design used in this study was  a The objectives of this study were to analyze the eggs’ nutritional characteristics and quality from laying hens fed with dried papaya (Carica papaya L) peel meal diets. A total of 200 brown laying hens strain MB 402 (42 week-old) were used in this experiment. The design used in this study was a completely randomized design (CRD) consisting of 5 treatments and 4 replications (10 hens each). The treatments consisted of dried papaya peel meal (DPPM) 0%, 3%, 6%, 9% and 12%. Total feeding trial was 8 weeks. The parameters recorded included egg weight (g/bird)), egg yolk weight (g/bird), yolk index (%), albumen index (%), egg yolk color, egg cholesterol (mg/100g), egg crude protein (%), egg crude fat (%), egg white crude protein (%), egg yellow fat (%),  eggshell calcium (%), eggshell phosphorus (%), blood cholesterol (mg/dl), blood LDL cholesterol (mg/dl), and blood HDL cholesterol (mg/dl) of the laying hens. The results showed that feeding birds with 12 %   increased egg yolk weight, egg yolk color, egg crude fat, egg yellow fat, egg cholesterol, egg shell calcium, egg shell phosphor, blood cholesterol, blood HDL. Moreover there were no significant differences in egg weight, yolk index , albumen index, egg crude protein, egg white crude protein and blood LDL. In Conclusion, DPPM diets can be fed to the laying hens up to 12 % to produce eggs without negative effects on the egg quality.ransomized design (CRD) consisting of 5 treatments and 4 replications (10 hens each). The treatments made use of dried papaya peel meal (DPPM) 0%, 3%, 6 %, 9 % and 12 %. Total feeding trial was 8 weeks . The parameters recorded included egg weight (g/bird), egg yolk weight (g/bird), yolk index (%), albumen index(%), egg yolk calor, egg cholesterol (mg/100g), egg crude protein (%), egg crude fat (%), egg white crude protein (%), egg yellow fat (%), eggshell calsium (%), eggshell phosphorus (%), blood cholesterol (mg/dl), blood LDL Cholesterol  (mg/dl), and blood HDL cholesterol (mg/dl) of the laying hens, The results showed that feeding dried papaya peal meal in cinclusion 12 % increased egg yolk weight, egg yolk color, egg crude fat, egg yellow fat, egg cholesterol,  egg shell calsium, egg shell prosphor, blood cholesterol, blood HDL. Moreover there were no significant diffirence in egg weight, yolk index, albumen index, egg crude protein, egg white crude protein and blood LDL. In conclusion DPPM diets can be fed to the laying hens up to 12 % to produce eggs without negative effects on the egg quality.

scholarly journals PENGARUH LAMA PERENDAMAN DALAM GEL LIDAH BUAYA (Aloe vera) TERHADAP KUALITAS TELUR AYAM RAS

ZOOTEC ◽  
2020 ◽  
Vol 40 (1) ◽  
pp. 150
Author(s):  
Asrul Lamarang ◽  
A. Yelnetty ◽  
L.Ch.M Karisoh ◽  
N.N Lontaan
Keyword(s):  
Storage Time ◽  
Aloe Vera ◽  
Egg Yolk ◽  
Egg White ◽  
Egg Weight ◽  
White Index ◽  
Significant Difference ◽  
Chicken Eggs ◽  
Haugh Unit

THE EFFECT OF IMMERSION IN GEL OF ALOE VERA ON THE QUALITY OF  CHICKEN EGGS DURING STORAGE. The study was conducted to determine the duration effect of immersion of chicken eggs in aloe vera extract (Aloe Vera) on the quality of broiler eggs during storage. The material used in this study was freshly bred eggs at first day at weight of 55 - 60 grams. Aloe vera was obtained from the center of the ornamental plant of Bahu Village. The tools used in the study were including knives, scales, blenders, containers, diameter caliper, egg candlling, petri dishes. The method used was a completely randomized design (CRD) method with factorial pattern of a 5 x 5 with 3 replications. Factor A was the immersion time and factor B was the storage time. The observed variables were egg weight, egg white index, egg yolk index, and haugh unit. The data obtained were analyzed using ANOVA. The results of this study indicated that there was no significant difference (P> 0.05) on Egg Weight, however, there were significant differences (P< 0.05) on the egg white Index, Egg Yolk Index and Haugh Unit. Soaking eggs in aloe vera gel could extend the storage time up to 30 days.Keywords: Eggs, Aloe vera, Storage, Physical Quality

scholarly journals Effect of laying period and duck origin on egg characteristics

2006 ◽  
Vol 49 (4) ◽  
pp. 400-410 ◽  
Author(s):  
A. Okruszek ◽  
J. Książkiewicz ◽  
J. Wołoszyn ◽  
T. Kisiel ◽  
A. Orkusz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Specific Gravity ◽  
Protein Content ◽  
Unsaturated Fatty Acids ◽  
Ph Value ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Egg White ◽  
Egg Laying ◽  
Egg Weight

Abstract. The study was carried out on eggs of two-year-old Orpington ducks (O1) and crossbred ducks Khaki Campbell×Orpington (KhO). Eggs for analysis were collected in the 6th and the 22nd week of egg laying. The eggs of KhO ducks had greater weight (72.45 g), specific gravity (1.083 g/cm3) and a thicker shell (0.67 mm) in comparison to eggs of the O1 population (70.64 g, 1.081 g/cm3 and 0.65 mm, respectively). Eggshell content accounted for 9.53% and 7.85% of egg weight in KhO and O1 ducks, respectively. Eggs of KhO ducks were characterized by a lower egg white index (0.07), yolk content (39.48%) and protein content of egg white as well as lower L* parameter of yolk than eggs of O1 ducks. In KhO eggs, yolk lipids contained more C 18:1 cis-9, C 20:4, C 22:6 and C 20:5 and less α C 18:3 and C 18:1 trans-11 fatty acids than those of O1 eggs. The eggs laid in the 6th week had greater weight (by 3.61 g), specific gravity (by 0.01 g/cm3), egg white content (by 2.26%), eggshell thickness (by 0.04 mm), strength (by 10.70 N) and deformation (by 0.90%), and lower yolk content (by 2.34%) than the eggs laid in the 22nd week of laying. Furthermore, the eggs laid at the beginning of the second laying period were characterized by higher protein content of egg white and yolk (by 0.26% and 0.49% respectively) and pH value of egg white and yolk, lower lightness of yolk (L*), higher unsaturated fatty acids (UFA) content of yolk (especially polyunsaturated fatty acids – PUFA, by 2.53%), and lower saturated fatty acids (SFA) content of yolk (by 3.10%) and total cholesterol content (by 2.38%).

scholarly journals PENGARUH KONSENTRASI DAUN BELIMBING WULUH (Averhoa bilimbi L.) DAN LAMA PENYIMPANAN TERHADAP KUALITAS FISIK TELUR PUYUH

2020 ◽  
Vol 20 (3) ◽  
Author(s):  
SARI WIJI UTAMI ◽  
Silfiatus Saadah ◽  
Fatimatuz Zuhro
Keyword(s):  
Egg White ◽  
Egg Weight ◽  
Physical Quality ◽  
Star Fruit ◽  
Randomized Design ◽  
Interaction Treatment ◽  
Completely Randomized Design ◽  
Haugh Unit

The purpose of this research was to analize physical quality of quail eggs which has soaked with wuluh star fruit leaves extract and has storaged for some weeks. This research used 108 quail eggs, 0 day old. This research used a Completely Randomized Design with 6 leaves extract concentrastion treatments (0%, 10%, 15%, 20%, 25%, and 30%) and 6 durations of storage treatments (0, 1, 2, 3, 4, and 5 weeks) with three replication. The data were analyzed by ANOVA 5% and continued with Duncan test. The result showed that leaves extract concentrastion treatments gave significant effect to egg weight, eggshell weight, egg white weight, yolk score, albumin pH, Haugh Unit (HU), and the shell thick of quail eggs. The interaction treatment gave significant effect to eggshell wheight, albumin pH, and the shell thick of quail eggs.

scholarly journals Characterization and comparation test of chicken eggs strain isa brown and hyline brown in different areas

2017 ◽  
Vol 5 (2) ◽  
Author(s):  
Setiawan Hakim ◽  
Y L Henuk ◽  
Hamdan ◽  
I Sembiring ◽  
Hasnudi
Keyword(s):  
Egg Yolk ◽  
Egg White ◽  
Comparative Test ◽  
Shell Weight ◽  
Egg Weight ◽  
Air Cavity ◽  
White Index ◽  
Egg Shape ◽  
Chicken Eggs ◽  
Haugh Unit

This study aims to determine the characterization and comparative test of exterior and interior qualities including egg weight, eggshell thickness, egg shape, air cavity and interior including high albumin, egg yolk, and haugh egg unit from egg strain Isa Brown and Hyline Brown in different areas of Deli Serdang and Langkat regencies, North Sumatra Province in June-July 2017. The eggs used in this study were 400 eggs divided by 100 Isa Brown and 100 Hyline Brown from Denai Village, Pantai Labu Subdistrict, Regency Deli Serdang, then 100 Isa Brown and 100 Hyline Brown from Sei Limbat Village, Kecamatan Selesai, Langkat District. Each egg is collected directly from the chicken and then measured against the exterior and interior. The results showed that the characterization and comparative test of chicken eggs consumption of strains of Isa Brown and Hyline Brown in different regions had results(thit> ttable) with t test on comparative test I1: H1 and I2: H2 meaning egg of different strain showed different result also on egg weight parameter, shapeegg, shell weight, air cavity, egg white index, haugh unit, egg yolk index and yolk color. The comparative test I1: I2 showed no significant differences (thit <ttabel) on egg weight, shell thickness, shell weight, egg white index, haugh unit and egg yolk index, but showed significantly different (titable) results in egg shape, air cavity and yolk color, meaning there is environmental influence but not significant to other quality of egg with same strain in different region. In the H1: H2 comparative test the results were not significantly different (thit <ttabel) on all parameters except the color of egg yolks, meaning that no environmental or strain effect produced eggs of the same quality in different regions.

scholarly journals PENGARUH KONSENTRASI LARUTAN DAUN JAMBU BIJI (Psidium guajava) DAN LAMA PERENDAMAN TERHADAP KUALITAS TELUR AYAM RAS

ZOOTEC ◽  
2019 ◽  
Vol 39 (2) ◽  
pp. 241
Author(s):  
Tri Ernawati ◽  
Linda Ch. M. Karisoh ◽  
Rahmawaty Hadju ◽  
Surtijono E. Siswosubroto
Keyword(s):  
Egg Yolk ◽  
Solution Concentration ◽  
Egg White ◽  
Egg Weight ◽  
Soaking Time ◽  
White Index ◽  
Guava Leaves ◽  
Guava Leaf ◽  
Chicken Eggs

THE EFFECT OF GUAVA LEAF SOLUTION CONCENTRATION AND SOAKING DURATION ON THE QUALITY OF CHICKEN EGGS.      This study aims to determine the effect of guava leaf solution concentration and soaking time on the quality of chicken eggs. This research was conducted from November to December 2018, at the Laboratory of Animal Product Technology, Faculty of Animal Husbandry, Sam Ratulangi University, Manado. The method used is Completely Randomized Design (CRD) with a factorial pattern consisting of 2 factors. Factor A was the concentration of solution of guava leaves and factor B is the length of immersion with 4 replications. The treatments used are: Factor A concentration of solution of guava leaves A1 = 3%, A2 = 6%, A3 = 9%, A4 = 12%. Factor B was duration of immersion B1 = 6 hours, B2 = 12 hours, B3 = 18 hours, B4 = 24 hours. The variables analyzed were a decrease in egg weight, egg white index and egg yolk index. Data obtained were analyzed by variety. If there are significant differences between treatments, it will be continued with Duncan Test. The results of the variance analysis showed that the interaction had a significant effect (P <0.05) on the decrease in egg weight and did not significantly influence (P> 0.05) on the egg white index and egg yolk index. Duncan's Test results for decreasing egg weight showed the concentration of guava leaf solution 3% and soaking time 6 hours  gave good results for the quality of chicken eggs. It was concluded that the concentration of 3% and the soaking time of 6 hours gives good results on decreasing egg weight. As for the egg white index and egg yolk index showed good results with concentration of 12% and 24-hour immersion time. Keywords: Guava leaf, Egg weight, Egg white index, Egg yolk index.

scholarly journals A region on chicken chromosome 2 affects both egg white thinning and egg weight

2005 ◽  
Vol 37 (6) ◽  
pp. 563 ◽  
Author(s):  
Mervi Honkatukia ◽  
Maria Tuiskula-Haavisto ◽  
Dirk-Jan De Koning ◽  
Anneli Virta ◽  
Asko Mäki-Tanila ◽  
...  
Keyword(s):  
Egg White ◽  
Chromosome 2 ◽  
Chicken Chromosome ◽  
Egg Weight

Energy requirements and survival in embryo mottled sculpin (Cottus bairdi)

1986 ◽  
Vol 64 (5) ◽  
pp. 1104-1109 ◽  
Author(s):  
M. F. Docker ◽  
T. E. Medland ◽  
F. W. H. Beamish
Keyword(s):  
Metabolic Rate ◽  
Egg Quality ◽  
Energy Content ◽  
Relative Survival ◽  
Energy Concentration ◽  
Initial Water Content ◽  
Embryo Survival ◽  
Egg Weight ◽  
Cottus Bairdi ◽  
Mottled Sculpin

Eggs of mottled sculpin, Cottus bairdi, from different parents varied in quantity and quality. Egg weight and number were positively correlated and increased with age and length of the maternal fish. Variation in egg quality included significant differences in water and energy content. Rate of development, metabolic rate, yolk conversion efficiency, and relative survival also varied among clutches. The variations in egg weight and initial water content were not significant to embryo survival. Clutch survival from fertilization to exogenous feeding was directly related to the initial energy concentration of the egg and inversely related to metabolic rate. Metabolic rate and survival were inversely and directly related, respectively, to the efficiency with which yolk was converted to tissue.

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