Effect of Egg Yolks from Laying Hens Intubated Astaxanthin on the Oxidation of Liver Microsome of Mouse

2002 ◽  
Vol 31 (1) ◽  
pp. 155-159 ◽  
Keyword(s):  
Laying Hens ◽  
Liver Microsome ◽  
Egg Yolks

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 Hempseed increases gamma-tocopherol in egg yolks and the breaking strength of tibias in laying hens

PLoS ONE ◽  
2019 ◽  
Vol 14 (5) ◽  
pp. e0217509 ◽  
Author(s):  
Miloš Skřivan ◽  
Michaela Englmaierová ◽  
Tomáš Vít ◽  
Eva Skřivanová
Keyword(s):  
Laying Hens ◽  
Breaking Strength ◽  
Gamma Tocopherol ◽  
Egg Yolks

PRODUCTION OF ANTIBODIES TO HUMAN VON WILLEBRAND FACTOR IN LAYING HENS. ISOLATION OF IMMUNOGLOBULINS AND APPLICATIONS TO THE DETECTION OF MOLECULAR DEFECTS OF VON WILLEBRAND FACTOR

1987 ◽  
Author(s):  
F Toti ◽  
A Stierlé ◽  
M L Wiesel ◽  
A Schwartz ◽  
J M Freyssinet ◽  
...  
Keyword(s):  
Von Willebrand Factor ◽  
Laying Hens ◽  
Protein A ◽  
Von Willebrand Disease ◽  
Primary Hemostasis ◽  
Normal Platelet ◽  
Electrophoretic Patterns ◽  
Egg Yolks ◽  
Von Willebrand ◽  
Willebrand Factor

Von Willebrand disease (vWD) is an inherited disorder of primary hemostasis caused by deficiency or structural abnormalities of von Willebrand factor (vWF). VWF circulates in plasma and is also present in platelets. Plasma vWF, the carrier protein for factor VIII, is a large multimeric glycoprotein composed of identical subunits linked by disulfide bridges. Plasma and platelet vWF display distinct multimeric electrophoretic patterns. The different vWD subtypes can be classified either by the determination of vWFantigen (vWFíAg) and/or by multimer distribution. Antibodies to human vWF were raised in laying hens by intramuscular injections of purified human vWF. Immunoglobulins were isolated from egg yolks by selective polyethylene glycol and ammonium sulfate precipitations. These antibodies appeared to be monospecific, as they did not react with the plasma proteins of a patient with severe vWD. The pullets received weekly 50 μg vWF for 4 weeks and then had monthly injections. The antibodies occurred as early as the third injection, the yield being 300 to 500 mg of immunoglobulin per week (6-7 eggs). The titre could be constant over periods greater than 1 year. These immunoglobulins to vWF were tested in vWFíAg electroimmunoassays and for the multimer analysis of plasma and platelet vWF by electrophoresis and immunoblotting techniques. In no case could a difference be detected between assays performed with rabbit monospecific antiserum or with yolk immunoglobulins to human vWF. Ten to 12 multimers could be revealed for normal plasma vWF and up to 12 to 14 bands for normal platelet vWF (1.7% agarose). In the case of vWD, the electrophoresis patterns were identical with both antibodies. Thus, antibodies to vWF raised in laying hens are a suitable tool to detect and to characterize vWD. Although they do not interact with protein A, yolk antibodies are certainly advantageous to produce, as they do not contain IgM or IgA. Immunoglobulin fractions can contain up to 10 % of specific antibodies. Since they are available in larger quantities and are easy to isolate, larger homogeneous batches of antibodies can be obtained. This method may easily be applied to develop antibodies to a variety of antigens.

scholarly journals Fatty Acid Composition and β-Carotene Content in Egg Yolk of Laying Hens Fed with Linseed, Paprika and Marigold

2016 ◽  
Vol 65 (1-2) ◽  
pp. 15-22 ◽  
Author(s):  
Nedeljka Spasevski ◽  
Dušica Čolović ◽  
Slađana Rakita ◽  
Predrag Ikonić ◽  
Olivera Đuragić ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Laying Hens ◽  
Egg Yolk ◽  
Control Group ◽  
Sunflower Meal ◽  
Carotene Content ◽  
Natural Pigments ◽  
Egg Yolks ◽  
Experimental Group ◽  
Β Carotene

SummaryEggs enriched with n-3 fatty acids and natural pigments are desirable in human food chain due to numerous benefits for health. In this study, we investigated the effects of inclusion of co-extruded linseed and sunflower meal into laying hens’ diet and replacement of synthesized pigment with paprika and marigold flower as sources of natural pigments. Four hundred 18–wk-old Bovan laying hens divided in two groups (control and experiment) were fed for 12 weeks. Fatty acids and β-carotene were monitored every fourth week and successively analyzed. Significantly (p<0.05) increased content of α-linolenic acid in egg yolk in the experimental group in comparison to the control group was observed with addition of linseed, paprika and marigold in laying hens’ nutrition. Nearly the same tendency was observed in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content. Supplementation of the co-extruded linseed and sunflower meal into laying hens’ diet demonstrated significantly (p<0.05) lower n-6/n-3 FA ratio in experimental group compared to control group. The obtained results showed that the synthetic pigment added to laying hens’ diet provided better pigmentation of egg yolks after one and two months of the feeding trial than paprika and marigold flower. The concentration of β-carotene in egg yolks increased in experimental group after three months of the treatment, and that was the first time that concentrations of β-carotene did not significantly (p < 0.05) differ among control and experimental group, which shows that paprika and marigold flower as sources of natural pigments can successfully replace synthetic pigment. We shall continue research in this field with other supplemented mixtures, as there are indices for other potential feed enhancements among oily seeds and herbs.

Biofortified Orange Maize Enhances β-Cryptoxanthin Concentrations in Egg Yolks of Laying Hens Better than Tangerine Peel Fortificant

2014 ◽  
Vol 62 (49) ◽  
pp. 11892-11900 ◽  
Author(s):  
Emily K. Heying ◽  
Jacob P. Tanumihardjo ◽  
Vedran Vasic ◽  
Mark Cook ◽  
Natalia Palacios-Rojas ◽  
...  
Keyword(s):  
Laying Hens ◽  
Egg Yolks ◽  
Better Than

scholarly journals Enrichment of chicken table eggs with lycopene and astaxanthin

2021 ◽  
Vol 12 (1) ◽  
pp. 9-13
Author(s):  
L. V. Shevchenko ◽  
V. A. Davydovych ◽  
S. V. Midyk ◽  
O. O. Bezusa
Keyword(s):  
Laying Hens ◽  
Total Content ◽  
Total Carotenoids ◽  
Chicken Egg ◽  
Colour Scale ◽  
Egg Yolks ◽  
Oil Extract ◽  
Β Carotene ◽  
Haugh Unit

Ensuring an attractive commercial appearance of egg yolks involves the introduction to the feed of laying hens of the dyes of various origins. Recently, egg producers have preferred natural dyes, which include carotenoids: lycopene and astaxanthin, which can be deposited in chicken egg yolks. The aim of this study was to determine the quality of egg yolks, colour intensity and carotenoid composition of yolks when oil extracts of lycopene (20, 40 and 60 mg/kg feed) or astaxanthin (10, 20 and 30 mg/kg feed) are included in the chickens’ diet. 45 High Line W36 chickens at the age of 24 weeks were used for the experiment. Feeding laying hens with supplements of lycopene oil extracts at doses of 30, 40 and 60 mg/kg and astaxanthin at doses of 10, 20 and 30 mg/kg of feed for 30 days in increasing concentrations did not affect egg weight, albumen height, Haugh unit, strength and the thickness of the shell. The addition of lycopene to the diet of chickens at doses of 20 mg/kg of feed increased the content of lycopene, unidentified carotenoids and the total content of carotenoids in the yolks, but did not change the intensity of their colour. Increasing the dose of lycopene in the diet of chickens to 40 and 60 mg/kg of feed increased the content of lycopene in yolks and the intensity of their colour to 7.4 and 8.0 points against 5.6–6.1 points in the control, but did not affect the content of β-carotene and total carotenoids in the yolks. The addition of astaxanthin oil extract at doses of 10, 20 and 30 mg/kg of feed increased the content of astaxanthin, β-carotene and total carotenoids in chicken egg yolks and increased the intensity of their colour to 12.8, 14.8 and 14.4 points on a 16-point colour scale YolkFanTM. To obtain chicken table eggs with a given colour of the yolks, it is advisable to use the addition of astaxanthin oil extract in doses from 10 to 20 mg/kg of feed for 30 days. The results of the research can be used to develop a technology for the production of functional table eggs enriched with carotenoids of natural origin with an attractive colour for consumers.

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