• Asian-Australasian Journal of Animal Sciences
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• v.20 no.6
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• pp.933-938
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• 2007

An experiment was conducted to study the laying performance, shell quality, bone mineralization, hatchability of eggs and performance of progeny (weight at day one and 14 d of age, P content in day old chick, leg score and survivability of chicks) of synthetic broiler breeders fed different levels of non-phytate phosphorus (NPP). Six levels of NPP (1.2, 1.8, 2.4, 3.0, 3.6 and 4.2 g/kg diet) at a constant calcium (Ca) level (30 g/kg) in a maize-soya-deoiled rice bran based diet were tested. Levels of dicalcium phosphate, shell grit and deoiled rice bran were adjusted to achieve the desired levels of NPP and Ca. Each level of NPP was fed with a weighed quantity of feed (160 g/b/d) to 40 female broiler breeders from 25 to 40 weeks of age housed in individual cages. Each bird was considered as a replicate. Egg production, feed/egg mass, body weight, egg weight, shell weight, shell thickness, egg specific gravity, serum Ca content and tibia breaking strength were not influenced (p>0.05) by the variation in dietary NPP levels tested. Increasing the dietary levels of NPP did not influence the hatchability of eggs, phosphorus (P) contents both in egg yolk and day old chick, chick body weight at day one and 14 d of age, leg score and survivability of chicks up to 14 d of age. Maximum response ($p{\leq}0.01$) in shell breaking strength, tibia ash and serum inorganic P contents were observed at NPP levels of 2.09, 2.25 and 3.50 g per kg diet, respectively. The retention of Ca increased, while the P retention decreased ($p{\leq}0.01$) with increasing dietary levels of NPP. Though maximum responses in shell breaking strength, bone ash and serum inorganic P were observed at NPP higher than 1.2 g/kg diet, the broiler breeder performance in terms of egg production, shell quality, hatchability of eggs and progeny performance and their survivability was not influenced by dietary NPP concentrations. It is concluded that synthetic broiler breeders maintained in cages do not require more than 1.2 g NPP/kg diet with a daily intake of 192 mg NPP/b/d during 24 to 40 weeks of age.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.1
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• pp.78-87
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• 2017

The objective of this study was to investigate the effects of various washing waters on the quality and safety characteristics of eggs during storage. Eggs were washed with tap water, 100 ppm of sodium hypochlorite, or 30 ppm of slightly acidic electrolyzed water and stored at $10^{\circ}C$ and $20^{\circ}C$. Effects of various washing waters on reduction of Salmonella Enteritidis and aerobic plate counts and survival of S. Enteritidis on egg shells were also analyzed at $10^{\circ}C$ and $20^{\circ}C$ for 25 days. As an index of quality, haugh unit, weight reduction, and pHs of egg white and egg yolk were measured. Reduction percentages of haugh unit and weight were higher at $20^{\circ}C$ than at $10^{\circ}C$. Egg qualities were less affected by tap water, slightly acidic electrolyzed water, and sodium hypochlorite, regardless of storage temperature. The greatest reductions in aerobic plate counts and S. Enteritidis were observed with slightly acidic electrolyzed water. The level of S. Enteritidis on egg shells gradually decreased during 20 days of storage at both $10^{\circ}C$ and $20^{\circ}C$, whereas S. Enteritidis survived longer at $20^{\circ}C$ than at $10^{\circ}C$. S. Enteritidis was not detected in eggs at $10^{\circ}C$, 2.13 log CFU/g of S. Enteritidis was detected in eggs washed with sodium hypochlorite after 20 days of storage at $20^{\circ}C$, indicating that S. Enteritidis penetrated into the egg shell during storage at $20^{\circ}C$. In conclusion, slightly acidic electrolyzed water increased microbial reduction and least affected quality of washed eggs. Thus, slightly acidic electrolyzed water can be recommended for washing of graded eggs, at retail markets.

• Journal of Animal Science and Technology
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• v.54 no.3
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• pp.209-217
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• 2012

The objective of this study was to assess the external and internal quality traits of eggs in wholesale egg market in Colombo, Sri Lanka and the effect of storage period in egg quality traits in the same market after receiving the eggs. First, a total of 482 fresh eggs were randomly collected from the above market and external egg quality traits were determined and recorded according to the definitions given in the Specification for Chicken Egg SLS 959:1992. After that, a total of 288 fresh eggs were randomly collected and various external and internal egg quality traits were measured and recorded according to the standard procedures over a storage period of 1, 3 and 5 d after receiving the fresh eggs to the wholesale market. Information about the shops was also collected using a pretested questionnaire. Using the recorded data, shape index, Haugh unit, albumen index and yolk index were calculated for each egg. Average weight, width, length and shape index of the eggs in the sample was 59.96 g, 4.33 cm, 5.78 cm and 75.03, respectively. Average shape index value was much closer to the standard value of 74. From the total sample 80.5% eggs had a normal and sound shape. However only 60.37% of the eggs are in the desirable quality range specified in SLS 959:1992, when the overall shell quality of the sample is considered based on shell cleanliness, defects and shape. The results of the current study indicated that eggs had significant (p<0.05) deterioration of all internal quality parameters tested with increasing storage time. However the effect was not significant (p>0.05) between the storage periods of 3 and 5 d after receiving eggs except for yolk color and yolk height. Desirable category of eggs had reduced and rejections had increased with the storage period. Main problems associated with the particular market were less space availability, higher percentages of dirty eggs, unavailability of proper packaging materials, no standard packaging system for eggs, and not implementing a standard grading system for eggs. Therefore the results of this study suggest that proper egg handling and storage conditions such as low temperature storage may be implemented to increase the proportion of desirable quality eggs in the above market.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.8
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• pp.1190-1196
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• 2006

This experiment was carried out to investigate the effects of Korean, Japanese and Chinese green tea on laying performance and egg quality in hens. A total of 168 "Tetran Brown" hens aged 40 weeks were assigned to 7 treatments in a completely randomized design. Each treatment had 4 replicates accommodating 6 layers per replication. The seven dietary treatments were: 1) control diet with no green tea added, 2) diet containing 1.0% Korean green tea (1.0% KGT), 3) diet containing 2.0% Korean green tea (2.0% KGT), 4) diet containing 1.0% Japanese green tea (1.0% JGT), 5) diet containing 2.0% Japanese green tea (2.0% JGT), 6) diet containing 1.0% Chinese green tea (1.0% CGT), and 7) diet containing 2.0% Chinese green tea (2.0% CGT). Egg production rate of the layers fed diets containing 1.0 or 2.0% green tea powders were significantly increased compared to that of the control (p<0.05). The egg weight of layers was significantly reduced in layers fed 1.0% CGT (p<0.05). The feed intake was significantly decreased in KGT and CGT groups at 2.0% inclusion levels (p<0.05). The egg shell thickness and shape index of JGT treatment was significantly lower than that of the control (p<0.05). There were no significant differences in albumen index, yolk index and Haugh unit of eggs for layers fed diets containing green tea powders regardless of origin (p>0.05). Green tea feeding to layers tended to reduce the overall cholesterol content of egg yolk. Particularly, 1.0 or 2.0% CGT significantly depressed the total cholesterol content of egg yolk (p<0.05). In conclusion, incorporation of 1.0 or 2.0% Korean, Japanese and Chinese green tea into layer diets regardless of origin had favorable effects on laying performance and egg quality profiles. Among the three green tea sources, the Chinese green tea powder had the highest reducing effect on cholesterol content in egg yolk.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2003.11a
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• pp.99-100
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• 2003

This experiment was conducted to investigate the effect of restricted feeding to pullet on growth and laying Performance, e99 qualify and endocrine profile in brown layers. 1,080 brown-layer chicks divided to three diet treatments, conventional diet and two restricted diets, for 70 weeks. Conventional diets(C) was formulated by NRC recommendation, and one of restricted diet started from seven to seventeen week of age(T1), and the other started from twelve to seventeen(T2). Overall egg Production was the highest in T1 (P＜0.05) and there were not difference in C and T2. Average egg weight also showed similar to the tendency of egg production. Feed intake was higher in T1 during maximum production(P＜0.05), but there were not difference in all treatments after the peak. Overall feed conversion ratio improved in T1 compared to C and T1(p＜0.05). Egg shell thickness and egg shell strength tended to weak in aging, but there were not significant difference by treatments. Haugh unit also tended to similar to egg shell quality. Concentration of IGF-1 was influenced by feed intake. That of T1 maintained in low concentration compared to C during restriction period. The concentration of IGF-1 was decreased dramatically after the first egg. Estradiol concentration increased slightly at twelve week, and surged greatly near the first egg. Those of profile showed similar tendency of the first egg during laying period.

• Journal of Animal Science and Technology
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• v.44 no.2
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• pp.213-220
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• 2002

This study was conducted to investigate the effects of feeding probiotics on the egg quality and excretal noxious gas in laying hens. One hundred forty four, 36 weeks old ISA brown commercial layer, were employed in a 28 d feeding trial with a 7 d adjustment period. Dietary treatments are 1) control(basal diet), 2) PB0.3(basal diet+0.3% probiotics), 2) PB0.6(basal diet+0.6% probiotics). For overall period, hen-day egg production, egg weight and egg shell breaking strength tended to increase (P>0.05) by dietary probiotic supplementation. Egg shell thickness was improved by supplementation of probiotics(linear effect, P$<$0.01). Diets PB0.3 and PB0.6 improved the yolk color compared to control diet(linear effect, P$<$0.02). As supplementation level of probiotics increased in the diets, egg yolk index tended to increase(linear effect, P$<$0.04). $NH_3$-N concentration in excreta fed PB0.6 diet was significantly (P$<$0.04) lower than either control or PB0.3 diet. In conclusion, supplementing probiotics to a Corn-SBM diet for laying hens increased egg shell thickness, yolk color and decreased egg yolk index, and decreased excretal $NH_3$-N concentration.

• Korean Journal of Poultry Science
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• v.25 no.1
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• pp.21-30
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• 1998

The effects of dietary levels and feeding period of Korean hot pepper (Capsicum annum) seed on the performance and egg quality were investigated. Rhode Island Red layers of 84 wk of age were fed the experimental diets containing O.O(Control), 0.5, 1.0, 2.0, and 3.0% of HPS, respectively, in individual cages during 10 wk of the feeding period. The dietary hot pepper seed significantly(P<0.05) improved hen-day egg production and daily egg rnass, but reduced egg weight(P<0.05). During the 10 wk of the feeding period, the egg production and daily egg mass improved after 6 or 7 wk of feeding 0.5, 1.0 or 2.0% hot pepper seed diets. When the layers were fed the 3.0% HPS diet, it only took 1 wk to improve the egg production and daily egg mass. In addition, the birds fed 3.0% hot pepper seed diet showed relatively constant egg weight while those of the Control increased gradually as the feeding period passed. The dietary hot pepper seed significantly improved the eggshell thickness, and redness and whole color of egg yolk. The results indicate that dietary hot pepper seed( $\geq$2.0%) may improve the egg production and egg shell thickness, and increase the redness of egg yolk in layers.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.8
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• pp.1028-1033
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• 2010

The effects of delta-aminolevulinic acid (DALA) or chito-oligosaccharide (COS) in layer diets on production performance, egg quality and hematological characteristics were investigated in this 8-week trial. Two hundred and seventy 27-week-old (Hy-Line brown) layers were randomly assigned to 5 treatments with 9 replications per treatment. Dietary treatments were i) Control (basal diet); ii) DALA1 (basal diet+DALA 2 mg/kg); iii) DALA2 (basal diet+DALA 4 mg/kg); iv) COS1 (basal diet+COS 100 mg/kg) and v) COS2 (basal diet+COS 200 mg/kg). In this study, no significant difference was observed in feed intake and egg shell quality (eggshell breaking strength and egg shell thickness) among treatments. The inclusion of DALA increased egg production during the first 4 weeks. Egg weight was increased in both DALA (quadratic, p<0.05) and COS (linear, p<0.05) treatments compared with the control treatment. Laying hens fed the DALA treatment had an increased yolk color unit (quadratic, p<0.05) and haugh unit (linear, p<0.05) compared with the control group. Similarly, these characteristics were also affected by COS treatments, with both values being linearly increased (p<0.05) in COS treatments compared with the control treatment. Additionally, birds fed DALA treatments significantly increased (quadratic, p<0.05) the number of RBC, WBC and lymphocytes compared with the control treatment. Dietary DALA supplementation linearly increased (p<0.05) the serum iron concentration at the end of the 8th week. The inclusion of COS increased (linear, p<0.05) the concentration of RBC, WBC and lymphocytes compared with the control treatment. In conclusion, dietary DALA at the lower dosage (2 mg/kg) could exert better effects in laying hens than higher dosage (4 mg/kg). Birds fed DALA supplemented diet had an increased iron availability, egg weight, eggshell quality and immunity. Moreover, the inclusion of COS (200 mg/kg) can increase egg weight, eggshell quality and immunity in laying hens. Therefore, both the utilization of COS and DALA could be considered as a new strategy for optimizing egg quality and health condition of laying hens.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.7
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• pp.980-985
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• 2000

Influences of Japanese green tea powder (GTP) supplementation to commercial diet on laying performance and egg quality were studied by using 60 laying hens. The experimental diet with or without 0.6% GTP was given ad libitum to the birds during the period from 6 to 71 weeks of age. The birds started egg production from 21 wk of age regardless GTP feeding. Body weight, feed intake, egg weight tended to decrease with GTP supplementation, while egg production rate tended to increase. Haugh unit score was significantly increased with GTP, which accompanied with the increased albumen height. These were observed almost throughout the laying period over 50 wk. Gel proportion in thick albumen was decreased as storage time is prolonged, then higher values of the gel proportion were recorded in the eggs from GTP group. Thick albumen of the eggs from GTP-fed layers had more carbohydrate than that from control layers. All these indicate physical stability of thick albumen in the eggs from GTP group. Thiobarbituric acid content of egg yolk tended to remain lower in the eggs from GTP group during 5-10 days of storage at room temperature. Levels of egg yolk cholesterol and yolk lipid were significantly reduced by GTP feeding. There were no significant differences in eggshell weight, shell thickness and shell strength between the two groups. Thyroid gland and liver from hens slaughtered at 71 wk of age did not differ in weight irrespective of GTP feeding. The present results suggest that GTP could modify components of edible part of egg, leading to the characteristics favourable to consumers such as high durability of thick albumen and less cholesterol in yolk, without altering general performance of the layers throughout this year round experiment.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1179-1188
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• 2018

This study aimed to investigate the combined effect of using natural calcium mixtures and various binding ingredients as replacers for synthetic phosphate in ground pork products. We performed seven treatments: control (0.3% phosphate blend), treatment 1 (0.5% natural calcium mixtures [NCM, which comprised 0.2% oyster shell calcium and 0.3% egg shell calcium powder] and 0.25% egg white powder), treatment 2 (0.5% NCM and 0.25% whey protein concentrate), treatment 3 (0.5% NCM and 0.25% concentrated soybean protein), treatment 4 (0.5% NCM and 0.25% isolated soybean protein), treatment 5 (0.5% NCM and 0.25% carrageenan), and treatment 6 (0.5% NCM and 0.25% collagen powder). All the treatment mixtures had higher pH and lower cooking loss than the control, which was treated with phosphate. We found that NCM and binding ingredients had no negative effects on the moisture content, lightness, and yellowness of the cooked ground pork products. Treatments 3 and 4 showed significantly lower CIE $a^*$ values than the control. Treatments 2 and 6 improved the textural properties of the products. In conclusion, the combination of NCM with whey protein concentrate or collagen powder could be suitable for producing phosphate-free meat products.