scholarly journals Production of Recombinant Chicken IgY-Fc and Evaluation of Its Transport Ability into Avian Egg Yolks

2010 ◽  
Vol 47 (3) ◽  
pp. 256-261 ◽  
Author(s):  
Hae-duck Bae ◽  
Hiroyuki Honda ◽  
Rie Murota ◽  
Misato Kobayashi ◽  
Fumihiko Horio ◽  
...  
Keyword(s):  
Egg Yolks ◽  
Avian Egg

scholarly journals A simplified method for extracting androgens from avian egg yolks

Zoo Biology ◽  
2009 ◽  
Vol 28 (2) ◽  
pp. 137-143 ◽  
Author(s):  
Corinne P. Kozlowski ◽  
Joan E. Bauman ◽  
D. Caldwell Hahn
Keyword(s):  
Simplified Method ◽  
Egg Yolks ◽  
Avian Egg

Evaluation of Fresh and Chilled Sahel bucks Semen Extended with two different Avian egg yolks (Chicken and Guinea fowl) based extenders preserved at 5 °c in Maiduguri, Nigeria

2022 ◽  
Vol 22 (1) ◽  
pp. 82
Author(s):  
Abdulhamid Abba ◽  
Abdurahman Mustapha ◽  
Mustapha Bamanga ◽  
Dauda Iliyasu ◽  
Ramatu Ali ◽  
...  
Keyword(s):  
Guinea Fowl ◽  
Egg Yolks ◽  
Avian Egg

Viability of Listeria monocytogenes Strain Brie-1 in the Avian Egg

1990 ◽  
Vol 53 (1) ◽  
pp. 15-21 ◽  
Author(s):  
PAMELA J. SIONKOWSKI ◽  
LEORA A. SHELEF
Keyword(s):  
Listeria Monocytogenes ◽  
Sharp Decline ◽  
Cell Numbers ◽  
Generation Times ◽  
Heat Treated ◽  
Egg Yolks ◽  
Survival And Growth ◽  
Avian Egg

The viability of Listeria monocytogenes strain Brie-1 was studied in raw and heat-treated (121°C, 15 min) whole eggs, albumen, or yolks during storage at 5 and 20°C. Studies with raw eggs showed that the organism grew only in egg yolks, where initial numbers (106 cells/g) increased to 108 cells/g (generation times of 1.7 d and 2.4 h at 5 and 20°C, respectively). Cell numbers in whole eggs initially declined and then leveled off. A sharp decline in cell numbers was observed in the raw albumen (to 102 cells/g after 22 d at 5°C and to <10 after 55 h at 20°C). In contrast, the organism grew in all heat-treated egg samples. Generation times for cooked whole eggs, yolks, and albumen were 1.9, 2.3, and 2.4 d at 5°C, and 2.6, 2.6, and 3.5 h at 20°C, respectively. The rapid initial decline in populations was observed in raw albumen (pH 8.9), and after adjustments to pH 7.0 or 8.0. Numbers of surviving cells/g after 35 d at 5°C were reduced to 104, 103, and <10, at pH 7, 8, and 9 respectively. With the exception of the raw albumen, refrigerated raw and cooked eggs supported survival and growth of L. monocytogenes, and hence can serve as vehicle of transmission of listeriosis.

scholarly journals PSVIII-2 Antibody yield for polyclonal egg yolk antibody (IgY) production in laying hens

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 252-253
Author(s):  
Cherrie Nolden ◽  
Abbey Grisham ◽  
Dan Schaefer ◽  
Matt Akins ◽  
Mark Cook
Keyword(s):  
Repeated Measures ◽  
Laying Hens ◽  
Egg Yolk ◽  
Interleukin 10 ◽  
Cpg Odn ◽  
Slow Decline ◽  
Egg Yolks ◽  
Egg Yolk Antibody ◽  
To Receive ◽  
Phosphate Buffered Saline

Abstract Antibody production in egg yolks of immunized laying hens is an alternative to conventional mammalian production. Antibody yield peak and duration have not been described for immunoglobulin Y technology using Freund’s incomplete adjuvant (FIA) and C-phosphate-guanosine oligodeoxynucleotides (CpG-ODN) without the inclusion of Freund’s complete adjuvant for enhancing the immune response to an interleukin-10 (IL-10) peptide. This study sought to describe the antibody titer production for an 8 amino acid sequence from the surface of the bovine IL-10 protein (VMPQAENG) as the antigen emulsified with CpG-ODN and FIA in phosphate buffered saline (PBS). 60 hens were assigned to receive the complete vaccine (Peptide), 20 received the vaccine without the IL-10 peptide (Control), and 8 received a PBS injection (Blank). Hens were immunized with 0.25 mL in 4 locations, each breast and each thigh on days 1, 15 and 29. The complete vaccine delivered 0.6 mg IL-10 peptide, 8 µg CpG-ODN, and 0.33 mL FIA per hen on each vaccination day. Eggs were collected regularly until 175 days after the first immunization and the anti IL-10 peptide activities of the yolk were determined by ELISA. Egg titers by treatment were analyzed with a repeated measures ANOVA in SAS. The supplementation of FIA with CpG-ODN produced high titers, of over 100 µg of antibody per mL of yolk (µg Ab/mL yolk), around day 33 through day 76, with a slow decline through day 175 when average titers remained above 40 µg Ab/mL yolk. Peptide egg titers were significantly higher than Blank or Control titers from day 31 though day 175 (P < 0.0001). Titers recovered from Marcq et al. (2015) with similar methods were 1.5 to 7 times lower than these results over the same number of days.

scholarly journals Arthrospira Platensis (Spirulina) Supplementation on Laying Hens’ Performance: Eggs Physical, Chemical, and Sensorial Qualities

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 386 ◽  
Author(s):  
Omri ◽  
Amraoui ◽  
Tarek ◽  
Lucarini ◽  
Durazzo ◽  
...  
Keyword(s):  
Laying Hens ◽  
Control Diet ◽  
Dietary Supplementation ◽  
Basal Diet ◽  
Egg Yolk ◽  
Arthrospira Platensis ◽  
Cholesterol Concentration ◽  
Physical Chemical ◽  
Egg Yolks ◽  
The Impact

The present study evaluated the effects of dietary supplementation of spirulina on laying hens’ performances: Eggs’ physical, chemical, and sensorial qualities. A total of 45 Lohman White hens, 44 weeks of age, were randomized into 3 groups of 15 birds. Hens were given 120 g/d of a basal diet containing 0% (control), 1.5%, and 2.5% of spirulina for 6 weeks. Albumen height and consequently Haugh unit were significantly affected by dietary supplementation of spirulina (p < 0.05) and by weeks on diet (p < 0.05). This supplement did not affect (p > 0.05) egg yolk weight or height. However, spirulina increased egg yolk redness (a*) from 1.33 (C) to 12.67 (D1) and 16.19 (D2) and reduced (p < 0.05) the yellowness (b*) parameter from 62.1(C) to 58.17 (D1) and 55.87 (D2). Egg yolks from hens fed spirulina were darker, more red, and less yellow in color than egg yolks from hens fed the control-diet (p < 0.0001). However, spirulina did not affect (p > 0.05) egg yolks’ total cholesterol concentration. In conclusion, a significant enhancement of egg yolk color was found in response to spirulina supplementation. Further investigations are needed to evaluate the impact of spirulina on egg yolks’ fatty acids profile.

scholarly journals The effect of linseed oil supplementation of the diet on the content of fatty acids in the egg yolk

2012 ◽  
Vol 81 (2) ◽  
pp. 159-162 ◽  
Author(s):  
Petra Hudečková ◽  
Lucie Rusníková ◽  
Eva Straková ◽  
Pavel Suchý ◽  
Petr Marada ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Myristic Acid ◽  
Linseed Oil ◽  
Control Group ◽  
Heptadecanoic Acid ◽  
Egg Yolks ◽  
Experimental Group

The aim of this study was to compare the effect of two different types of oils in diet on the fatty acid profile in the eggs of layers and to include a particular type of oil as a supplement of feeding mixtures for layers in order to support the development of functional foodstuffs. Thirty layers fed a diet containing soybean oil constituted the control group (soybean oil is the most frequently used oil added to feeding mixtures). In the experimental group (thirty layers), soybean oil was replaced with linseed oil at the same amount (3 kg of oil per 100 kg of feeding mixture). Feeding was provided ad libitum for all days of the month. After one month, egg yolks were analysed and the fatty acid profile was compared. Significant differences (P ≤ 0.05) were found in the concentration of myristic acid that belongs to the group of saturated fatty acids. Eggs in the experimental group showed higher concentrations of myristic acid compared to the control group (0.20 g/100 g of fat and 0.18 g/100 g of fat, respectively). Highly significant differences (P ≤ 0.01) were found for heptadecanoic acid but the trend was opposite to that of myristic acid; concentrations of heptadecanoic acid in the experimental group were lower than those in the control group. Highly significant differences (P ≤ 0.01) were found for n-9 monounsaturated fatty acids where egg yolks in eggs from layers fed linseed oil contained higher concentrations of oleic acid, myristoleic acid, and palmitoleic acid. Lower concentrations of n-6 fatty acids (P ≤ 0.01) were found after the addition of linseed oil in eggs. Linseed oil showed a positive effect on n-3 fatty acids (α-linolenic acid), its concentration in the control and experimental group was 0.82 g/100 g of fat and 5.63 g/100 g of fat, respectively. The possibility of influencing the fatty acid profile in eggs is very important for the development of functional foods.

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