Changes in Fatty Acids Profile, Health Indices, and Physical Characteristics of Organic Eggs from Laying Hens at the Beginning of the First and Second Laying Cycles

The present study compared the fatty acid profile and some physical parameters of eggs from hens reared according to the organic system at the beginning of the first and second laying cycle. A total of 1080 eggs were analysed at the beginning of the first (from the 28th to 30th week of age) and the second (from the 78th to 80th week of age) laying cycle. It was found that the hen ages influenced the egg weight, egg surface area, yolk proportion, and eggshell colour. Albumen and eggshell proportion, albumen, yolk index, Haugh unit score, and eggshell strength were lower in eggs from older hens compared with those produced from younger layers. Monounsaturated fatty acids were found in higher amounts than saturated fatty acids and polyunsaturated fatty acids in egg yolks of eggs from layers only at the beginning of the second laying cycle. The PUFAn-6/n-3 ratio, saturation, atherogenic, and thrombogenic indices were significantly lower in the egg yolks from older hens compared to younger layers. These findings (regarding the eggs from the older ones) prove that it is practical to utilize them in the organic farming system during a period of two years.

Investigation of Two Precipitation Methods for Extracting Immunoglobulin Y (IgY) from Egg Yolks

Two groups of hens (control and immunization group) were arranged in an experimental design with an immunization schedule of 3 injections of BSA antigen. IgY antibodies were extracted from egg yolks by two precipitation processes (chloroform and polyethylene glycol precipitates) and quantified using a standard curve of protein concentration. The purification of IgYwas confirmed by SDS-PAGE. Total protein extracted from egg yoks were less contaminated with yellow pigments (lutein and zeaxanthin) by using chloroform precipitate. The 2nd week post-immunization, IgY concentration increased respectively to 3903 ± 726 μg.ml-1 (chloroform extraction process) and 2937 ± 294 μg.ml-1 (PEG extraction process) (P < 0.01). After 3rdimmunization, IgY level obtaining from in immunization group extracted by chloroform process (6633 ± 1166 μg.ml-1) increased 2.7 times higher than that in control group (2482 ± 414 μg.ml-1). Whereas IgY concentrations obtained from PEG extraction process were not significantly different between the experimental group and control group. Chloroform and PEG precipitation methods had the same protein profile on the SDSPAGE. IgY antibody was identified by the presence of bands corresponding with IgY heavy chain (67-70 kDa) and IgY light chain (25 kDa) for both precipitation processes.

Analisis Citra Kuning Telur Berbasis Ekstraksi Ciri Statistika Orde Satu untuk Mengenali Jenis Telur Ayam Ras dan Ayam Kampung

<p><em>Chicken eggs are one of the most familiar side dishes in Indonesia besides tempeh. High protein and low prices make eggs a favorite side dish for the people of Indonesia. Although almost every day we see egg yolks we often can't tell for sure what chicken egg yolks we see. Based on this, the author tries to study egg yolk imagery based on first-order feature extraction using various features such as variance, skewness, carding, entropy, and mean. Statistical calculations are used based on the pixel values of the original image in this first-order texture calculation with the sole purpose of finding the histogram properties of the image. The results of first-order statistical characteristic calculations were used to differentiate between native and purebred chicken eggs. This study facilitates decision making, especially in the selection of accurate and measurable egg yolks from several types of chicken eggs, thereby minimizing public mistakes in choosing eggs based on egg yolks. The first step that can be done is to determine the data consisting of various types of images of free-range chicken egg yolks. These are free-range chicken eggs and purebred chicken eggs. The image is then segmented by separating the yolk and white, then first-order statistical analysis which later the results of these statistical calculations can be used as a reference in determining the type of egg. The results of the trial resulted in first-order feature extraction statistical values, namely for native chickens, the mean value was 132.743, min 69.5255, max 252.5, standard deviation was 29.922 and variance was 905.882. The average value of statistics was order 1 for native chickens. of mean 137,176, min 48, max 240.2, standard deviation 31,454 and variance of 957.89.</em></p>

Application of Smart Oven Technology as an Effort to Increase Smoked Egg Production and Quality in Sania MSME

Mitra Home salted egg industry SANIA MSME is an MSME that engages in duck cultivation and the production of Smoked Salted Eggs. SANIA MSME was founded by a duck breeder group in 2008 in Kawedusan Ponggok Village, Blitar. Smoked salted eggs are known for their burnt/smoky aroma and greasy egg yolks. Smoked egg production is done manually using the use of smoking drums. These manual devices are only capable of baking 150 grains per day. Meanwhile, damage due to smoking with an oven drum can reach up to 15-20%. This can reduce profits by up to 20% per cycle of the smoking process. Damage occurs when users forget or are too late to lower the drum oven's temperature before it reaches temperatures of 1000C or more. The uneven heat can also result in a reduction to taste and greasiness of the egg yolks. Manual ovens take 7-10 hours at 80-900C to cook. From discussions with partners, it was discovered that they needed egg smoking ovens that feature thermoregulators and can produce even flows of smoke automatically. There is a need for technological innovation in the egg fumigation equipment category in the form of smart egg smoking ovens complete with thermoregulators and automatic smoke airflow systems. Smart ovens have the potential to increase productivity by 75% with a faster smoking process of 3-4 hours. The service method was carried out by way of producing a design for smart ovens, socialization and assistance in the use of the device, assistance in the production of smoked eggs, and program evaluation. The results of the mentoring activity suggested that the production of smoked eggs can increase by 70% with the level of cooking damage sitting at less than 10% and an improvement in the product's taste.

PHARMACEUTICAL STUDY OF MUTTA TAILA

Sahasrayoga is a popular book on the Keraleeya tradition of Ayurvedic treatment. Sahasrayogam means one thousand formulations and on a rough estimate, it appears that the number of formulations varies from 700 to 1200 in various versions. It also appears that the number of formulations has been added periodically to the original text based on their practical experiences, which increased the total number of formulations. Mutta Taila is an Ayurvedic medicated oil mentioned in classical text Sahasrayoga in which the ingredients are egg yolks, Kumari and Nimba Taila. It is also mentioned in Siddha medicine in the name of Anda Taila by Abdulla Sahib’s Anubhava Vaidhya Navaneedham. This preparation is used in the treatment of Sanniroga (Delirium), fever with sluggishness, convulsions, and paralysis in children. It is also indicated in cerebral palsy. In the present study, a step is made to do the pharmaceutical preparation of Mutta Taila. An attempt has been made to do the pharmaceutical study of Mutta Taila. Mutta Taila was prepared as per the traditional method and evaluated for its organoleptic characteristics. The final product of Mutta Taila was having the desired consistency and quality. The yield of Mutta Taila was less with more quantity of egg yolks. The importance of adding Nimba Taila in the process of Mutta Taila preparation was discussed. In the present study, the detailed pharmaceutical process of Mutta Taila preparation and observations with changes observed in physical parameters has been discussed.

Effects of Dietary Supplementation of Salvia officinalis L. in Organic Laying Hens on Egg Quality, Yolk Oxidative Stability and Eggshell Microbiological Counts

Aromatic plants of Labiatae family are used in poultry diets because of their antimicrobial and antioxidant activity. The notion is that hens raised in organic systems face several health and environmental challenges. Hence, the objective here was to assess hens’ performances and the quality of their eggs in such systems following a dietary supplementation of Salvia officinalis L. in powder form. The experiments were conducted over two successive years (1 and 2). They lasted 16 weeks each and involved 198 laying hens aged 40 weeks old randomly assigned to three groups: Con (control diet), Sal-0.5%, and Sal-1.0% (diets supplemented with Salvia officinalis L. at 0.5% or 1.0%, respectively). The malondialdehyde (MDA) levels in egg yolks in year 2 were lower in both Sal-0.5% and Sal-1.0% compared to the Con (p < 0.05). The total number of Enterobacteriaceae in eggshells were lower in Sal-1.0% compared to the Con (p < 0.05) in both years. The results suggest that a dietary supplementation of Salvia officinalis L. at 1.0% improves the antioxidant status and reduces the microbial load of eggs produced in organic systems.

Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations

The present study was conducted on three commercial laying breeder strains to evaluate differences of sensory qualities, including texture, smell, and taste parameters. A total of 140 eggs for each breed were acquired from Beinong No.2 (B) laying hens, Hy-Line Brown (H) laying hens, and Wuhei (W) laying hens. Sensory qualities of egg yolks and albumen from three breeds were detected and discriminated based on different algorithms. Texture profile analysis (TPA) showed that the eggs from three breeds had no differences in hardness, adhesiveness, springiness, and chewiness other than cohesiveness. The smell profiles measured by electronic nose illustrated that differences existed in all 10 sensors for albumen and 8 sensors for yolks. The taste profiles measured by electronic tongue found that the main difference of egg yolks and albumen existed in bitterness and astringency. Principal component analysis (PCA) successfully showed grouping of three breeds based on electronic nose data and failed in grouping based on electronic tongue data. Based on electronic nose data, linear discriminant analysis (LDA), fine k-nearest neighbor (KNN) and linear support vector machine (SVM) were performed to discriminate yolks, albumen, and the whole eggs with 100% classification accuracy. While based on electronic tongue data, the best classification accuracy was 96.7% for yolks by LDA and fine tree, 88.9% for albumen by LDA, and 87.5% for the whole eggs by fine KNN. The experiment results showed that three breeds’ eggs had main differences in smells and could be successfully discriminated by LDA, fine KNN, and linear SVM algorithms based on electronic nose.

KAJIAN MUTU KIMIA DAN ORGANOLEPTIK TELUR AYAM KAMPUNG DENGAN EKSTRAK ETANOL Sargassum crassifolium SEBAGAI ANTIMIKROBA ALAMI

ABSTRACT The aim of this research was to determine the effect of the concentration and soaking time of Sargassum crassifolium ethanol extract as a natural antimicrobial on the chemical and organoleptic quality of native chicken eggs. This research was an experimental study using a factorial completely randomized design consisting of 2 factors, those were the concentration of the ethanol extract of S. crassifolium (0%, 20%, 40% and 60%) and the soaking time (30, 60 and 90 minutes). The results showed that soaking chicken eggs with ethanol extract of S. crassifolium had no significant effect on the pH of egg yolks and whites and flavour content egg. The best treatment was obtained from the soaking treatment with a concentration of 20% ethanol extract of S. crassifolium with soaking time for 60 minutes, where the appearance of a typical egg color and preferred by the panelists, the characteristic flavour egg shell and preferred by the panelists and the flavour of the egg contents which did not smell like seaweed and preferred by panelist. ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi dan lama perendaman ekstak etanol Sargassum crassifolium sebagai antimikroba alami terhadap mutu kimia dan organoleptik telur ayam kampung. Penelitian ini adalah penelitian eksperimental menggunakan Rancangan Acak Lengkap faktorial yang terdiri dari 2 faktor yaitu konsentrasi ekstrak etanol S. crassifolium (0%, 20%, 40% dan 60%) dan lama perendaman (30, 60 dan 90 menit). Hasil penelitian menunjukkan bahwa perendaman telur ayam kampung dengan ekstrak etanol S. crassifolium memberikan pengaruh yang tidak berbeda nyata terhadap pH kuning dan putih telur dan aroma isi telur tetapi memberikan pengaruh berbeda nyata terhadap kenampakan cangkang telur. Perlakuan terbaik diperoleh dari perlakuan perendaman dengan konsentrasi 20% ekstrak etanol S. crassifolium dengan lama perendaman selama 60 menit, dimana diperoleh kenampakan warna khas telur dan disukai panelis, aroma cangkang khas telur dan disukai panelis serta aroma isi telur yang tidak beraroma rumput laut dan disukai panelis.