Assessment of safety and quality aspects of boiling treatment of quail eggs

Saad, Mena F; Fadel, Mai A.; El‐Hafeez, Maha S. Abd; Abdel‐Salam, Ayah B.

doi:10.1111/lam.13743

Cited by 2 publications

(1 citation statement)

References 49 publications

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“…AMX residues were unstable; with extremely significant drug reduction after all cooking processes [47]. The concentration of Oxytetracycline and 4-Epi-oxytetracycline residues in quail egg significantly reduced after boiling for 5 min; however, there was no effect on the concentration of sulphadimidine, amoxicillin and Diketo [48]. The stability of Doxycycline residues in eggs was analyzed by liquid chromatography-tandem mass spectrometry method.…”

Section: Influence Of Heat Treatment On Antibiotic Activity In Eggmentioning

confidence: 99%

The Ability of Temperature to Reduce Antibiotic Residues in Livestock Products: A Review

Pame,

Laskar,

Handique

et al. 2024

Eur. J. Nutr. Food. Saf.

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The use of antibiotic drugs in livestock production cannot be avoided; it has to be used for various reasons like therapeutics, prophylactic and even as growth promoters. However the irrational use of antibiotics in livestock has led to the accumulation of its residues in animal tissues and their products. The deposition of residues in food originated from livestock animals is a critical problem in many countries and the problem is more serious in developing countries around the world, due to their potential health hazards. Generally the residues are more procedurally estimated on uncooked meat, but meat food undergoes varying degree of heat treatment during cooking process, therefore information on heat stability of antibiotics is an important area of research to give a more accurate estimate of consumer’s exposure to these antibiotic compounds and their metabolites. It has been stated that heat treatment at different time-temperature combinations degrades and reduces antibiotic drug residues in animal products. However, cooking processes do not guarantee complete degradation of antibiotic drug residues. So the objective of this review paper is to illustrate various changes of the compound during cooking process, supported by various studies and findings.

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Section: Influence Of Heat Treatment On Antibiotic Activity In Eggmentioning

confidence: 99%

The Ability of Temperature to Reduce Antibiotic Residues in Livestock Products: A Review

Pame,

Laskar,

Handique

et al. 2024

Eur. J. Nutr. Food. Saf.

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Effects of Dietary Resveratrol and Black Soldier Fly (Hermetia illucens) Larvae Meal Supplements on Quail Egg Production, Quality, and Consumer Acceptance

Razmaitė,

Šiukščius,

Pileckas

et al. 2024

Animals

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This study aimed to examine the effects of supplementing a basal diet with resveratrol and black soldier fly (Hermetiaillucens) larvae meal on Manchurian Golden quail egg production and quality as well as consumer attitudes towards the quail eggs and their acceptability. Quail were allotted three treatments for a laying period of 3 months. The dietary treatment groups were those of a basal diet, a basal diet with 250 mg/kg resveratrol pliusACE, and a diet supplemented with 10% black soldier fly larvae meal (BSF). The BSF larvae meal supplement increased the live weight of the quail, but the differences in the mean egg production and egg external parameters between the experimental groups were insignificant. The egg yolk from the quail fed with resveratrol and BSF supplementation demonstrated lower (p < 0.001 and p < 0.01) pH compared with the quail fed a basal diet. Egg yolk colour showed lower (p < 0.05) lightness and lower (p < 0.01) yellowness and colour saturation in the group of quail fed with resveratrol supplement compared with BSF supplement. Resveratrol inclusion in the basal diet resulted in increased (p < 0.001) protein content in the yolk. BSF inclusion in the diet showed the effect by increasing (p < 0.001) dry matter in albumen. The total monounsaturated fatty acids, polyunsaturated fatty acids, and cholesterol content were not affected by the dietary treatment. The inclusion of BSF larvae meal in the diet increased the proportion of total saturated fatty acids and lowered the proportion of total trans fatty acids in yolk lipids and demonstrated less favourable ratios of fatty acids and nutritional indices, except for the peroxidisability index, and showed higher oxidative status (p < 0.05), flavour score, and overall egg acceptance compared with the quail fed on a basal diet.

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Assessment of safety and quality aspects of boiling treatment of quail eggs

Cited by 2 publications

References 49 publications

The Ability of Temperature to Reduce Antibiotic Residues in Livestock Products: A Review

The Ability of Temperature to Reduce Antibiotic Residues in Livestock Products: A Review

Effects of Dietary Resveratrol and Black Soldier Fly (Hermetia illucens) Larvae Meal Supplements on Quail Egg Production, Quality, and Consumer Acceptance

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