SENSORY QUALITY OF QUAIL EGGS FED WITH CORIANDER FLOUR (CORIANDUM SATIVUM LINN) IN THE FEED

One of the sources of animal protein for the community can be obtained from quail eggs. Quail eggs have nutritional value that is not inferior to other poultry eggs. Feed is one of the factors that can affect egg quality. Coriander is a spice that contains essential oils that are beneficial for the body when consumed. So it is hoped that the presence of this essential oil can help improve livestock growth and produce quality quail eggs sensory. This study aimed to examine the effect of giving coriander flour to quail feed on the sensory quality of eggs. The study was conducted for 30 days. The livestock used were Japanese quail aged 30 days with 100 heads. The feed used is commercial feed and additional coriander flour. The design used was a completely randomized design with 4 treatments and 5 replications for each unit of 5 birds with treatment R0 = commercial feed +0% coriander flour, R1 = commercial feed + 0.5% coriander flour, R2 = commercial feed + 1% coriander flour, R3 = commercial feed + 1.5% coriander flour. Data were analyzed using Kruskall Wallis and Duncan's multiple range test. The results showed that the administration of coriander flour had a significant effect (P<0.05) on the hedonic test of egg white color and texture hedonic quality test, while for the egg yolk color, taste, aroma variables were not significantly different (P>0.05). This study concludes that organoleptic administration of 1% coriander flour can increase the panelists' preference for egg whites and improve the texture of quail eggs.

Establishment and Validation of a GC–MS/MS Method for the Quantification of Penicillin G Residues in Poultry Eggs

A simple and sensitive gas chromatography–tandem mass spectrometry (GC–MS/MS) method was established for the quantitative screening of penicillin G residues in chicken and duck eggs (whole egg, yolk and albumen). The analyte was separated on a TG-1MS capillary column (30.0 m × 0.25 mm i.d., 0.25 μm) with an external calibration method and electron impact (EI) ionization. Samples were pretreated using an accelerated solvent extraction (ASE) procedure followed by solid-phase extraction (SPE) on HLB cartridges (60 mg/3 mL). The derivative, which was safer and easier to store than penicillin G, was obtained by reacting trimethylsilyl diazomethane (TMSD) with penicillin G. The method was validated by the following parameters: linearity, accuracy, precision, limit of detection (LOD) and limit of quantification (LOQ). The matrix-matched calibration curves had good linearity (R2 ≥ 0.9994) within the concentration range of LOQ–200.0 µg/kg for penicillin G in the sample matrices. In the same concentration range, the accuracy, in terms of recovery, was 80.31–94.50%; the relative standard deviation (RSD), intra-day RSD and inter-day RSD ranged from 1.24 to 3.44%, 2.13 to 4.82% and 2.74 to 6.13%, respectively. The LODs and LOQs of penicillin G in the matrices were in the ranges of 1.70–3.20 and 6.10–8.50 μg/kg, respectively. The applicability of the GC–MS/MS method was demonstrated by the determination of poultry eggs obtained from local markets with no penicillin G residues.

Simultaneous Determination of Tetracyclines and Fluoroquinolones in Poultry Eggs by UPLC Integrated with Dual-Channel-Fluorescence Detection Method

An innovative, rapid and stable method for simultaneous determination of three tetracycline (oxytetracycline, tetracycline and doxycycline) and two fluoroquinolone (ciprofloxacin and enrofloxacin) residues in poultry eggs by ultra-high performance liquid chromatography–fluorescence detection (UPLC-FLD) was established and optimized. The samples were homogenized and extracted with acetonitrile/ultrapure water (90:10, v/v) and then purified by solid-phase extraction (SPE). LC separation was achieved on an ACQUITY UPLC BEH C18 column (1.7 µm, 2.1 mm × 100 mm), and the mobile phase was composed of acetonitrile and a 0.1 mol/L malonic acid solution containing 50 mmol/L magnesium chloride (the pH was adjusted to 5.5 with ammonia). When the five target drugs were spiked at the limit of quantification, 0.5 times the maximum residue limit (MRL), 1.0 MRL and 2.0 MRL, the recoveries were above 83.5% and the precision ranged from 1.99% to 6.24%. These figures of merit complied with the parameter validation regulations of the EU and U.S. FDA. The limits of detection and quantifications of the targets were 0.1–13.4 µg/kg and 0.3–40.1 µg/kg, respectively. The proposed method was easily extended to quantitative analyses of target drug residues in 85 egg samples, thus demonstrating its reliability and applicability.

Organoleptic properties and shelf-lives of differently dried fowl eggs

Poultry eggs are perishable, hence could lose their quality rapidly between storage and consumption. Maintaining fresh quality is a major problem which is aggravated by temperature, humidity, storage method and time. Several methods of altering these environmental conditions to prolong the shelf-life of the eggs have been reported, yet little is known about kiln, solar and oven methods of drying boiled fowl eggs. This study was targeted at creating awareness, evaluating the organoleptic properties and determining the shelf-life of kiln-, solar- and oven-dried fowl eggs, stored under different environmental conditions. A total of 160 Isa brown freshly laid eggs were obtained and weighed, and were divided into four different groups of 40 eggs each, designated as control, kiln-, solar- and oven-dried. The eggs were boiled for 30 minutes and dried at 100 – 120oC overnight (kiln dried), 45 – 50oC for 5 days (solar dried) and 100oC for 24 hours (oven dried), but those in the control group were not dried. Panelists were used in obtaining information on awareness of fowl eggs drying/drying methods and organoleptic evaluation. Twenty-seven eggs each from the control, kiln-, solar- and oven-dried groups were kept in locally fabricated egg packs and stored for 30 days in a sales outlet, deep freezer and kitchen for shelf-life determination. Results showed that egg weight loss was highest (52.3%) in the kiln-dried, followed by oven-dried (38.9%), solar-dried (27.4%) and control (20.6%) groups. All the panelists (100%) were aware of the different forms of storing boiled fowl eggs and have eaten fowl eggs in different forms, but none (0.0%) was aware of kiln, solar and oven method of drying fowl eggs, or has eaten kiln-, solar- and oven-dried fowl eggs before then. Some of the panelists liked the appearance, taste, aroma, mouth feel, after-taste and overall acceptability of the dried eggs. All (100%) of the eggs in the sales outlet spoilt, but none (0.0%) among the dried eggs stored in the deep freezer was spoilt. In the kitchen, all the control eggs (100%), 22.2% (kiln dried), 88.9% (solar dried) and 66.7% (oven dried) spoilt. Kiln- and oven-dried eggs had more water loss, apparently implying better effectiveness of the drying methods. Therefore, fowl eggs could be boiled, dried and refrigerated to elongate their shelf-lives.

Salmonella Characterization in Poultry Eggs Sold in Farms and Markets in Relation to Handling and Biosecurity Practices in Ogun State, Nigeria

Salmonella remains one of the notable food-borne bacterial pathogens. It is associated with poultry and poultry products including eggs. This study investigated Salmonella distribution in eggshell and content, their antimicrobial resistance pattern, and the possible risk factors driving contamination in Ogun State, Nigeria. A total of 500 eggs (5 eggs pooled into one sample) were collected and culturally examined for the presence of Salmonella serovars. Isolates were further characterized biochemically using Microbact 20E (Oxoid) and Antimicrobial susceptibility determined by the Kirby-Bauer disk diffusion method. A total of 14 Salmonella isolates spread across 10 serovars were recovered from the 100 pooled egg samples; 10 (10%) from the market and 4 (4%) farms, 13(13%) eggshell, and 1(1%) egg content. All tested serovars were susceptible to ampicillin, chloramphenicol, florfenicol, and kanamycin. Resistance was mostly observed in sulfamethoxazole 8 (80%), followed by ciprofloxacin 5 (50%) and tetracycline 3 (30%). Sales of eggs in the market appear to be a strong factor encouraging contamination in addition to poor biosecurity and unhygienic handling of eggs on the farm.