Breeder Hen Influence on Nutrient Availability for the Embryo and Hatchling

Hester, Patricia Y.

doi:10.1016/b978-0-12-800879-9.00006-8

Cited by 3 publications

(3 citation statements)

References 33 publications

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“…Broiler breeder hens lay heavier eggs with age (Hamidu et al, 2007; Iqbal et al, 2016) and egg components (albumen and yolk) are heavier with heavier egg weight (Ho et al, 2011). Broiler breeder hens lay hatching eggs with 50% fat content in the yolk (Lopez and Leeson, 1995; Hester, 2017), and the liver synthesizes and mobilizes yolk lipids under the regulation of sex hormones (Richards et al, 2003; Walzem and Chen, 2014; Hester, 2017). Our results indicate that hens fed the control diet non-daily during rearing laid lighter hatching eggs with a relative heavier yolk than hens fed the control diet daily during rearing.…”

Section: Discussionmentioning

confidence: 99%

The effect of alternative feeding strategies for broiler breeder pullets: 2. Welfare and performance during lay

et al. 2019

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Feeding broiler breeders to satiety has negative consequences on their health and reproduction. Alternative feeding strategies during rearing can improve welfare, although their implications during lay are not well understood. The objective was to examine the effect of rearing feeding treatments on the reproductive performance and feeding behavior of broiler breeders under simulated commercial conditions. At 3 wk of age, 1,680 Ross 308 pullets were allocated to 24 pens under 1 of 4 isocaloric treatments: 1) daily control diet; 2) daily alternative diet (40% soybean hulls and 1 to 5% calcium propionate); 3) 4/3 control diet (4 on-feed days, 3 non-consecutive off-feed days per week); and 4) graduated control diet. Feeding frequency of the graduated treatment varied with age and finished on a daily basis. At 23 wk of age, group sizes were adjusted to 40 hens, and 5 mature Yield Plus Males roosters were introduced to each pen. Pens were under the same daily feeding management and same diet during lay. The performance of broiler breeders (growth rate, body weight uniformity, and reproductive performance) was determined until 64 wk of age. At the end of lay, feeding motivation was examined with a feed intake test and a compensatory feeding test. Data were analyzed using linear mixed regression models, with pen nested in the models and age as a repeated measure. The laying rate of hens reared on the graduated treatment decreased slower compared to control hens, resulting in a higher cumulative egg production (178.2 ± 3.8 eggs/hen) than control hens (165.2 ± 3.8 eggs/hen, P < 0.01) by 64 wk of age. Hens reared on non-daily feeding treatments laid lighter eggs with relatively heavier yolks and had higher feed intake at the end of lay than hens fed daily during rearing (P = 0.02). In conclusion, rearing feeding treatments impacted the growth rate and body weight uniformity during lay, feeding motivation at the end of lay, and the laying rate and hatchability depending on hens’ age.

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Section: Discussionmentioning

confidence: 99%

The effect of alternative feeding strategies for broiler breeder pullets: 2. Welfare and performance during lay

et al. 2019

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“…Studies are investigating the role of different allergic reactions in childhood in concection with egg consumption (Robinson and Lanser 2018). The high content of essential amino acids in egg white proteins and the high bioavailability of these proteins are of great benefit to human nutrition (Hester 2017;Lechevalier, Guérin-Dubiard, Anton, Beaumal, David Briand, Gillard, Le Gouar, Musikaphun, Pasco, et al 2017). However, the effects of industrial processing such as dry heating on the nutritional quality of egg white proteins have been poorly documented.…”

Section: Intoductionmentioning

confidence: 99%

Effects of Minimal Processing and Vitamin C Enrichment on Microbiological Safety and Viscosity of Liquid Egg White

Tóth

Németh²,

Ayari

et al. 2019

JEPM

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Emerging technologies, like High Hydrostatic Pressure, heat treatments on low temperatures, and ultra-sonication, have an increasing tendency in industrial application. Vitamin enriched foods, like eggs, are considered as functional foods, but for high retention of biologically active compounds adequate minimal processing technologies are needed. In our study vitamin C enriched liquid egg white was examined to meet consumer expectations. Several combinations of low temperature pasteurization (57 - 63°C, 5 – 7 min) and High Hydrostatic Pressure (350, 5 min) were used to provide microbiological stability of vitamin C enriched (1000 mg/L) liquid egg white. After enrichment and treatments, the samples were examined for mesophyll aerobe and Enterobacteriaceae cell counts and viscosity attributes. Our results show that microbiological stability is not significantly influenced by vitamin C enrichment, but the different parameters of heat treatments and HHP have a strong effect. Viscosity attributes (measured with Anton Paar MCR 92) analysed by Hershel-Bulkley models point out that higher pressure of HHP has a stronger influence on viscosity than the temperature of pasteurization. Our results show a great opportunity for industrial use of minimal processing technologies for liquid egg white.

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“…Fuente: https://dietadelhuevo.com/composicion-y-estructura-del-huevo/ El huevo es un alimento con importante contenido de nutrientes para el organismo, particularmente proteínas, lípidos, minerales y vitaminas de alta calidad (Lee and Paik, 2020). Se destacan contenidos de proteína (11,0-13,8 %), lípidos (8,5-12,0 %) y agua (74,4-88,7 %) (Hester, 2017;Lesnierowski y Stangierski, 2018;Eddin et al, 2019). La proteína es de alto valor biológico, rica en aminoácidos esenciales, que promueven la síntesis y conservación de la masa muscular, relevante para atletas y adultos mayores; en estos últimos, contrarresta el proceso de sarcopenia, propio del envejecimiento (Lesnierowski y Stangierski, 2018).…”

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EL El huevo de gallina y su procesamiento industrial: una revisión

Crespo

Cortés

Carlosama

2021

Biotecnol. sector agropecuario agroind.

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El huevo es un alimento con una gran cantidad de nutrientes para ser utilizados por nuestro organismo. El objetivo de la revisión es suministrar información general sobre el huevo de gallina y su relación con la salud; además, revisar el estado de los tratamientos térmicos y tecnologías emergentes aplicadas con el fin de generar valor en productos del sector avícola. La revisión se realizó sobre bases de datos de revistas científicas adscritas a Science Direct, Scopus, Scielo y Redalyc, durante un periodo comprendido entre 2013 y 2020. Dado que el huevo se considera un alimento de alto riesgo para la salud y un producto con una variedad de propiedades funcionales, en los últimos años, se ha identificado una tendencia en aplicar tratamientos térmicos que permitan obtener un producto seguro microbiológicamente para los consumidores y con el menor efecto en dichas propiedades para ser utilizado por la industria. En general, el huevo es una materia prima fácilmente procesable a través de diferentes tecnologías, que permiten obtener productos líquidos o sólidos para ser utilizados en nuevos productos procesados. El uso de estas tecnologías permite reducir los costos operativos y mejorar la calidad del producto.

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Breeder Hen Influence on Nutrient Availability for the Embryo and Hatchling

Cited by 3 publications

References 33 publications

The effect of alternative feeding strategies for broiler breeder pullets: 2. Welfare and performance during lay

The effect of alternative feeding strategies for broiler breeder pullets: 2. Welfare and performance during lay

Effects of Minimal Processing and Vitamin C Enrichment on Microbiological Safety and Viscosity of Liquid Egg White

EL El huevo de gallina y su procesamiento industrial: una revisión

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