Search Results (157)

This study evaluated the effects of dietary supplementation with dried Haematococcus pluvialis biomass on egg quality in laying hens using a multilevel analytical approach. A total of 100 ISA Brown hens were divided into two groups: a control group (CTRL) fed a basal diet and an experimental group (HP) receiving the same diet supplemented with 0.075% H. pluvialis. Supplementation did not significantly affect most physical egg parameters, although yolk index and yolk height were improved in the HP group. A marked increase in yolk pigmentation was observed, with values reaching 15 on the DSM color fan compared to 8.4 in CTRL (p < 0.0001). Significant enhancements in yolk nutritional quality were detected, including increased total carotenoids and the presence of astaxanthin exclusively in the HP group. Mineral composition was also markedly affected, with significant increases in essential elements such as Fe, Mg, Zn, I, and P in both albumen and yolk. The fatty acid profile was favorably modulated, showing a reduction in saturated fatty acids and an increase in monounsaturated fatty acids, along with improved nutritional indices (AI, TI, HH). Instrumental sensory analysis revealed clear discrimination between groups based on color (E-eye), while differences in volatile profiles (E-nose) were less pronounced. However, a reduction in oviposition rate and egg mass was observed in the supplemented group. Overall, the inclusion of H. pluvialis biomass represents an effective strategy for the natural biofortification of eggs, improving their nutritional and functional value. Full article

This study evaluated the effects of dietary supplementation with 25-hydroxyvitamin D₃ (25-OH-D3), canthaxanthin (Cx), copper (Cu), and gluco-oligosaccharides (GO) on performance, egg quality, fertility, and hatchability of broiler breeder hens during early production (30 to 41 weeks of age). A total of 210 breeder hens and 21 males were allocated to three dietary treatments. Birds were fed a standard broiler breeder diet (control) or the same diet in which 0.5 kg/MT of an additive premix replaced sand. This premix supplied 16.6–17.7 mg/kg canthaxanthin (Cx) and 3700–4700 IU/kg 25-OH-D3 in Treatment 1, and 9.2–11.1 mg/kg Cx and 4100–4700 IU/kg 25-OH-D3 in Treatment 2. Treatment 2 also included Cu and GO (≥44 mg/g within the additive), with Cu provided at industry-standard levels. Each treatment consisted of seven replicates, with birds housed in floor pens containing 10 females and 1 male per replicate. Hen performance was recorded weekly, while egg quality was assessed at 30, 35, and 41 weeks. Fertility and hatchability were evaluated at 30 and 41 weeks. Treatment 2 improved lay rate, albumen height, Haugh unit, and feed conversion ratio (FCR) at selected time points. Both supplemented diets consistently produced darker yolk color compared with the control. Supplementation consistently enhanced yolk color, whereas effects on albumen height, Haugh unit, shell thickness, and FCR were observed only at specific ages or weeks. Lay rate differed among treatments only at week 40, with a trend observed at week 41. Fertility and hatchability were not significantly affected by dietary treatment. Full article

With the increasing demand for sustainable animal production, the utilization of agricultural and processing by-products as functional feed ingredients has gained growing attention. However, the application of Xiasangju processing residues, a by-product generated during the industrial processing of the traditional Chinese herbal formula Xiasangju, in poultry nutrition remains poorly understood. This study aimed to evaluate the nutritional composition, bioactive components, and potential functional effects of Xiasangju processing by-products as a dietary supplement for late-laying hens. Chemical composition was characterized using LC-MS and conventional nutritional analysis, while potential anti-inflammatory mechanisms were predicted via network pharmacology. A total of 288 Jingfen laying hens (55 weeks old) were randomly assigned to four dietary treatments supplemented with 0, 0.5%, 1.0%, or 1.5% Xiasangju processing by-products for 56 days. Results showed that 11 major active compounds were identified, including relatively high levels of linarin and rosmarinic acid, along with abundant crude protein, fiber, minerals, and amino acids. Dietary supplementation at 1.5% was associated with higher egg production rate, egg weight, and yolk color without obvious adverse effects on organ indices or serum biochemical parameters. This treatment was also associated with lower inflammatory gene expression, including IL-6 and COX-2 in the ileum and NF-κB, IL-6, COX-2, and TNF-α in the cecum. No significant effects were observed on antioxidant status in yolk or liver, or intestinal morphology. Integrated analyses using network pharmacology, molecular docking, and in vitro COX-2 inhibition suggested that anti-inflammatory-related responses may involve COX-2-related pathways, while 16S rRNA sequencing indicated changes in gut microbiota composition. In conclusion, Xiasangju processing by-products may serve as a potential functional feed ingredient for late-laying hens, with 1.5% inclusion showing favorable overall performance under the conditions of this study. These effects may be associated with the combined contribution of residual nutrients and bioactive compounds in the residues. Full article

Freeze–thaw cycles lead to undesirable gelation in egg yolk, which negatively affects its functional properties, restricting its application in the food industry. This study aimed to investigate whether enzymatic treatment can prevent the freeze-induced gelation of egg yolk, thereby maintaining its desirable quality attributes. Egg yolk samples were treated with an enzyme preparation (Biocatalysts Flavorpro™ 750MDP) at concentrations of 0.05, 0.3, and 0.5 w/w%, homogenized, and incubated at 40 °C for 120 min, followed by rapid cooling and freezing at −24 ± 1 °C for 60 d. Control samples without enzyme treatment were subjected to the same processing steps as the other samples. After thawing, all samples were analyzed for pH, color, rheological and thermophysical properties, turbidity and visual appearance. The results demonstrated that although enzymatic treatment and its combination with freezing significantly altered color, turbidity, rheological and thermophysical properties of egg yolk, it effectively inhibited freezing-induced gel formation, particularly at 0.3 w/w%. The parameters characterizing rheological behavior—yield stress, consistency coefficient, and flow behavior index—were preserved close to those of fresh yolk after the freeze–thaw process. These findings suggest that exopeptidase treatment is a promising approach for controlling freeze–thaw-induced gelation in egg yolk, supporting its wider use in frozen and processed egg products. Full article

This study evaluated how two commercial egg types (free-range and barn-laid) influence the physical, compositional, and rheological properties of egg white and yolk in raw and grilled states. Free-range eggs showed stronger correlations between external dimensions and internal composition, suggesting potential for nondestructive grading, whereas barn eggs exhibited heavier shells but weaker morphometric–composition relationships. Haugh units differentiated production systems, and yolk redness was the only color parameter clearly associated with free-range origin. Mechanical tests revealed that barn eggs had shells capable of absorbing more energy during rupture. Rheological measurements showed matrix-dependent behaviors: in raw samples, egg white behaved as a weakly structured viscoelastic fluid, while yolk exhibited characteristics of a concentrated lipoprotein emulsion. Stress, frequency, and temperature sweeps revealed contrasting behaviors between the two commercial egg types: barn-laid eggs displayed a stronger egg-white protein network, whereas free-range eggs showed a more reinforced yolk lipoprotein matrix under the conditions evaluated. Yolk behavior fitted the weak gel model with excellent accuracy (R² ≈ 1), while egg white did not. Steady shear and three-step tests confirmed pronounced shear thinning and thixotropic behavior in both matrices, with barn eggs showing higher viscosities but lower structural recovery. Thermal treatment reduced the strong rheological differences between raw egg white and yolk, yet production system effects persisted. All grilled samples behaved as weak gels, with barn egg whites forming stiffer networks and free-range yolks generating more elastic, cohesive, and energy-absorbing gels. A trend toward higher MUFA levels was observed in raw free-range yolks. Microscopy further clarified how production system shapes the structural and functional behavior of egg matrices. Full article

To address the low accuracy of traditional freshness detection/grading and poor adaptability to different shell colors in the duck egg industry, this study developed a non-destructive detection model and an integrated device for duck egg freshness based on machine vision combined with eggshell optical property analysis. A four-sided yolk transmission imaging system was designed, and accurate yolk region segmentation was achieved via grayscale conversion, a weighted improved Otsu algorithm for whole-egg segmentation, histogram equalization enhancement, and K-means clustering in the LAB color space. A relational model between the average four-angle yolk projected area ratio and Haugh Units (HU) freshness grades was constructed, with grading thresholds determined by constrained optimization combined with the Youden index to balance food safety and grading accuracy. Experimental results showed the model achieved an overall freshness grade discrimination accuracy of 91.3%, with a sensitivity of 97.1% and specificity of 98.9% for inedible Grade B (HU < 60) duck eggs and below. An automated testing device was further developed, adopting a roller-rotating motor collaborative mechanism for automatic flipping and imaging, and equipped with a 10 W/5500 K LED cool white light source to solve the problem of poor adaptability to different shell colors. The device achieved an overall discrimination accuracy of 88.5% with a detection time of ≤5 s per egg, and its host computer can real-time output the yolk area ratio, predicted HU value, and freshness level. This study provides a high-precision and low-cost technical solution for the refined grading of the poultry egg industry. Full article

The objective of this study was to evaluate the effects of dietary supplementation with vitamins C and E on productivity and egg and meat quality in laying Japanese quail (Coturnix japonica). A total of 60 laying quail were assigned to treatments consisting of supplementation with vitamin C, vitamin E, or a combination of vitamins C and E. A repeated-measures analysis of variance was conducted to assess differences among treatments. Data from egg quality traits and meat characteristics were analyzed using R studio software (version 4.3.1), focusing on the final five days of the experimental period. Significant differences were observed in whole egg weight in quail supplemented with vitamin C (p = 0.020; mean = 12.92 g). Shell weight and shell thickness (excluding shell membranes) were significantly higher in birds receiving the combined vitamin C and E treatment. Improved yolk and albumen coloration was also associated with vitamin C supplementation. In terms of meat production, quail supplemented with vitamin C showed a significantly higher final body weight (p < 0.05; mean = 298.7 g). These results indicate that dietary supplementation with vitamin C, alone or in combination with vitamin E, can positively influence egg quality parameters and growth performance in laying Japanese quail. Full article

This study evaluated the effects of lavender flower distillation residue powder (LRP) as a dietary supplement on performance, egg quality and yolk oxidative status in laying Japanese quail. Seventy-five 24-week-old hens were allocated to three dietary treatments (0, 1 or 2 g/kg residue powder) for 10 weeks, with five replicate cages per treatment and five birds per cage. Feed intake increased at the inclusion level of 1 g/kg but decreased at 2 g/kg compared with the control group (p < 0.01), whereas egg production, egg weight, egg mass and feed conversion ratio were not affected (p > 0.05). Dietary supplementation reduced the proportion of damaged eggs (p < 0.05) and increased eggshell breaking strength (p < 0.01) in a dose-dependent manner. Yolk redness (a*) and Roche color score were higher in birds fed 1 g/kg of LRP (p < 0.01). Yolk radical-scavenging capacity (DPPH) increased at 1 g/kg (p < 0.01), while yolk malondialdehyde (MDA) concentration decreased with increasing inclusion level (p < 0.01). Overall, LRP may be used as a natural feed additive to improve eggshell integrity, yolk color and yolk antioxidant status in laying quail; however, the inclusion level should be carefully considered due to its contrasting effects on feed intake. Full article

The current investigation examined the effect of inclusion of Black soldier fly (Hermetia illucens; BSF) dry larvae in hens’ diet on egg quality and hen performance. A total of 260 brown egg-laying hens (RIR × RIW) were divided into four groups (65 hens/group; 5 pens/group) and fed with control and experimental diets (inclusion rates 3%, 6%, 9%). Although the four-week feeding period did not influence production parameters, yolk color responded positively to the test diets, showing a linear increase with the percentage of BSF inclusion rate (p < 0.001). This was reaffirmed by the increased levels of yolk carotenoids (astaxanthin and β-carotene) and α-tocopherol, with notable differences in 6% and 9% BSF-fed groups (p ≤ 0.003). Lipids are an important factor in carotenoid absorption and assimilation, and the combination of fat content and carotenoids in BSF suggests the potential of this system for egg enrichment. Along with the increased antioxidant levels, a novel finding is the positive correlation between BSF inclusion rates and hens’ egg yolk levels of C:15 and C:17 fatty acids, key players in the core mechanisms of cell health and longevity. Altogether, the results provide evidence of the potential of BSF for enrichment of eggs with carotenoids and vitamins with strong antioxidant activity, which would have a positive effect on human health. Full article

In this study, the effects of carrot juice on performance, egg quality, blood parameters, and intestinal flora in laying hens were examined. One hundred twenty-eight Babcock white laying hens were divided into four random groups, each with four replicates of eight hens. Fresh carrot juice was introduced to the drinking water of the hens at concentrations of 0% (control), 1%, 2.5%, and 5% for a duration of four weeks. Weekly feed intake, egg weight, feed conversion ratio, and daily egg production were monitored, while yolk color, albumen and yolk indices, shell thickness, and Haugh units were measured in weeks two and four. Blood samples were analyzed for biochemical and physiological parameters, and fecal samples were analyzed for microbial parameters at the end of the study. Carrot juice improved egg production, egg weight, and egg mass, without affecting daily feed intake, feed conversion ratio, or water consumption, while enhancing yolk color but reducing eggshell thickness. Blood analyses showed higher levels of total oxidant status, vitamin E, immunoglobulin G, alkaline phosphatase, lymphocyte count, and mean corpuscular hemoglobin concentration. Moreover, fecal Enterococcus counts were positively affected by the treatment. The findings indicate that carrot juice supplementation could positively affect performance, egg quality, some immune-related blood parameters, and gut microbiota in laying hens. Among the levels evaluated, adding 2.5% carrot juice to drinking water was found to provide the most balanced response. Full article

This study aimed to determine the effects of incorporating probiotic fermented natural lactic acid bacteria (PFJ) into the drinking water of laying quails subjected to temperature stress on egg production, egg quality, cecum microbiology, blood parameters, and incubation performance. A total of 260 Japanese quails (Coturnixcoturnix japonica) aged 8 weeks were used, of which 200 were females, and 60 were males. The quails were divided into four groups, each containing 50 individuals, and further split into five subgroups of 10 quails. For every 10 female quails, three male quails were housed together in cages. The experiment was conducted under normal environmental conditions in control, PFJ, heat-stressed control, and heat-stressed PFJ groups. Temperature stress (34–36 °C) was applied for 8 h daily. The results indicated that by the end of weeks 1–4, the feed conversion ratios of all groups were significantly different, with the best feed conversion ratio of 2.36 found in the PFJ group under temperature stress. Throughout the periods of weeks 1–4 and 5–8, there were statistically significant differences (p < 0.01) in the daily average feed consumption and egg weights among all treated groups. Temperature stress and the addition of PFJ significantly affected shell thickness, Haugh units, albumen weight, yolk weight, and yolk color; no significant impacts were observed on egg shape index, yolk percentage (%), albumen percentage (%), and specific gravity (g/cm³). The highest counts of lactic acid bacteria (LAB) were found in the PFJ-treated groups under both normal and temperature-stressed conditions. Under temperature stress, the levels of Enterobacter, coliform, and E. coli decreased with the addition of PFJ. Regarding blood parameters, significant differences (p < 0.05) were observed in total protein values among groups, while differences in chloride, triglycerides, total cholesterol, LDL cholesterol, HDL cholesterol, and triglyceride concentrations were not statistically significant (p > 0.05). Furthermore, the addition of temperature stress and PFJ significantly affected fertility rates, incubation efficiency, and hatchability. In conclusion, these findings suggest that PFJ could be considered a potential probiotic alternative for improving nutrition in laying quails under conditions of temperature stress. Full article

Microbial contamination of table eggs remains an important food safety concern, largely due to the presence of Salmonella spp. on eggshell surfaces and the potential for cross-contamination along the collection, grading, and packing chain. Conventional sanitation practices, including chlorinated-water washing, can reduce surface microbial loads but may also present limitations related to cuticle alteration, process variability, water use, and the risk of recontamination when operational conditions are not tightly controlled. This review synthesizes evidence on non-thermal and selected mild thermal technologies for the surface decontamination of intact table eggs, including ultraviolet-C (UV-C) irradiation, pulsed light, ozone-based treatments (gas and microbubble systems), non-thermal plasma, plasma-activated water, and gas-phase hydroxyl radical processes. For each approach, antimicrobial performance is discussed alongside effects on eggshell integrity, cuticle preservation, and key quality indicators (e.g., Haugh unit, albumen pH, yolk color, and shell strength). Particular attention is given to industrial constraints that influence real-world performance, such as treatment uniformity and shading effects, humidity dependence, line speed, equipment integration, and validation criteria. A shared limitation of surface treatments is their inability to inactivate pathogens that have penetrated shell membranes or contaminated egg contents, underscoring the need to align technology selection with the targeted hazard and the regulatory context. Thus, available data indicate that non-thermal technologies can contribute to reducing eggshell contamination when properly optimized, although broader implementation will depend on standardized operating parameters, robust process validation, and regulatory acceptance within existing egg processing systems. Full article

Egg yolk coloration influences consumer perceptions of table eggs. Red pepper (Capsicum annuum) is a known dietary source of carotenoids, which enhances yolk pigmentation, but its effects in silky fowl (SF) remain unexplored. We examined how dried red pepper flakes influence blood biochemical parameters and egg quality in SF hens. Sixty hens were divided into three groups: basal ration (control), low supplementation (3.5 mg/100 g), and high supplementation (7.0 mg/100 g). During a 35-day feeding period, eggs collected in the final week were maintained at 4 or 25 °C for quality evaluations. Haugh units and the yolk index were decreased significantly in eggs maintained at 25 °C compared with those in the day 0 and 4 °C samples, whereas the yolk carotenoid content decreased with the storage duration, particularly in the high-supplementation group. CIELAB parameters (L*, a*, a/b), except for b*, were more strongly associated with the ZEN-NOH Yolk Color Chart Score than the DSM Yolk Color Fan Score, particularly in the high-supplementation group. In addition, serum high-density lipoprotein cholesterol was increased, and triglyceride levels were decreased in the high-supplementation group. In conclusion, dietary red pepper flakes enhance yolk pigmentation and lipid metabolism in SF hens. Moreover, ZEN-NOH YCCS provides a reliable indicator of the yolk color after dietary carotenoid supplementation. Full article

The conventional method for detecting protein content in egg albumen is the Kjeldahl method, but this method cannot be applied in practical production due to cost limitations. Therefore, we developed albumen density (AD), which had certain potential application value in low-cost and efficient evaluation of albumen protein content. We calculated the heritability of AD in White Leghorn (WL) chickens and its correlation with average albumen protein quantity (AAP), total albumen protein quantity (TAP), albumen weight (AW), albumen volume (AV), egg weight (EW), albumen height (AH), haugh unit (HU), and yolk color (YC). It is worth noting that albumen protein content was measured in a small subset of samples. The average value of AD in eggs was 0.97 and its heritability was less than 0.1. The average value of AAP in eggs was 10.1%, and the average value of TAP in eggs was 2.95 g. There were significant positive correlations between AAP, TAP, AW, AV, AD, and EW, and there were strong positive genetic and phenotypic correlations between EW, AW, AV, and AD. The results of this study indicated that AD might have potential value as a supplementary tool for albumen protein trait selection in breeding. Full article

Zanthoxylum bungeanum leaves (ZBL) are a phytogenic feed resource, but their energy value and functional effects in laying hens are not well defined. Two experiments were conducted. In Exp. 1, 96 healthy 38-week-old Roman Pink laying hens were allotted to either a control diet or a diet containing 5% ZBL (eight replicates, six hens per replicate) to determine apparent metabolizable energy (AME) using an indicator method (7 d adaptation, 3 d collection). The AME and nitrogen-corrected AME of ZBL were 5.46 and 5.33 MJ/kg, respectively. In Exp. 2, 832 healthy 41-week-old hens were randomly assigned to diets supplemented with 0, 1%, 2%, or 3% ZBL (8 replicates, 26 hens per replicate) for 8 weeks after 1 week adaptation. Dietary ZBL at 1% to 3% did not affect production performance (p > 0.05), but increased albumen height linearly (p < 0.05) and improved yolk color at 2% and 3% (p < 0.05). ZBL increased serum albumin (p < 0.05) with a linear tendency (p = 0.065), and elevated serum IgA and IgM linearly (p < 0.05). Serum total antioxidant capacity and total superoxide dismutase were increased (p < 0.05) with significant linear and quadratic responses (p < 0.05), while serum malondialdehyde was reduced (p < 0.05). In the liver, 3% ZBL increased total antioxidant capacity (p < 0.05), hepatic catalase activity was decreased in all ZBL groups (p < 0.05), and hepatic malondialdehyde was reduced (p < 0.05). Cecal acetate increased linearly (p < 0.05), and propionate and butyrate increased with both linear and quadratic dose responses (p < 0.05). ZBL improved small intestinal morphology, especially duodenal villus height (p < 0.05). Gut microbiota was remodeled, with a marked reduction in norank_o__WCHB1-41 and increases in Ruminococcus, Pseudoflavonifractor, and several Coriobacteriales and Erysipelatoclostridiaceae taxa. Overall, ZBL provides usable energy and, at 2–3% inclusion, enhances egg quality, antioxidant status, humoral immunity, short-chain-fatty-acid production, and intestinal health without compromising laying performance. Full article