Composition of Fresh and Storage Eggs from Hens Fed Cottonseed and Non-Cottonseed Rations.

Schaible, P. J.; Bandemer, Selma L.

doi:10.3382/ps.0250456

Cited by 37 publications

(15 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The explanation of this effect of casein may center around the observation of Csonka, Denton, and Ringel (1947) that including a rather high level of casein in the diets of hens affected the composition of the protein of egg white, and the observation of Schaible and Bandemer (1946) that conalbumin is involved in the formation of the pink color. SUMMARY Laying White Leghorn pullets were fed diets composed largely of corn with small quantities of alfalfa meal and other vitamin and mineral supplements, along with 10, 20, or 30 percent of hydraulic cottonseed meal, or 10, 20, or 30 percent of two different lots of solvent cottonseed meal, or If, 2|, or 3| percent of raw decorticated cottonseed to furnish the same quantity of free gossypol that was furnished by the three levels of hydraulic meal.…”

Section: Resultsmentioning

confidence: 92%

The Effect of the Dietary Level of Cottonseed Meal on Hatchability

1949

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 92%

The Effect of the Dietary Level of Cottonseed Meal on Hatchability

1949

View full text Add to dashboard Cite

“…Abou-ashour and Edwards (1970) suggested that the high C18:0 content of the egg yolk FAs may enhance the permeability of the vitelline membrane. In addition, Schaible and Bandemer (1946) showed that the reduction in yolk color might be attributed to a combination of ovotransferrin, egg albumen protein, and Means in the same row not sharing the same superscripts differs (P < 0.05).…”

Section: Egg Qualitymentioning

confidence: 93%

Effects of dietary olive oil on egg quality, serum cholesterol characteristics, and yolk fatty acid concentrations in laying hens

Zhang

Kim

2013

Journal of Applied Animal Research

View full text Add to dashboard Cite

A total of 252 Hy-Line laying hens were used to evaluate the effects of dietary olive oil on egg production, egg quality, serum cholesterol characteristics, and yolk fatty acid (FA) concentrations. Layers were randomly allocated into three treatments with seven replications for 4 weeks. Dietary treatments were: CON (control diet, 5% tallow), OLO2 (3% tallow + 2% olive oil), and OLO5 (5% olive oil). Throughout the experimental period, yolk color was greater in OLO5 group than CON group (P < 0.05). The OLO2 and OLO5 groups showed greater egg shell breaking strength than CON group (P < 0.05). Egg shell thickness was increased in OLO2 and OLO5 groups compared with CON group (P < 0.05). The total serum cholesterol concentrations in OLO2 and OLO5 groups were lower than CON group (P < 0.05). Serum high-density lipoprotein cholesterol was elevated in OLO2 and OLO5 treatments compared with CON group (P < 0.05). Layers fed OLO2 diet had greater serum low-density lipoprotein cholesterol concentration than those fed CON and OLO5 diets (P < 0.05). Total yolk unsaturated fatty acids (UFA) were greater in OLO2 treatment compared with CON group (P < 0.05). In conclusion, 2% or 5% olive oil could improve yolk color, increase total yolk UFA, and decrease serum cholesterol concentration in laying hens.

show abstract

“…Both diets produced swollen yolks, (a) CSM diet: 200 mg/kg free gossypol and 108 mg/kg cyclopropenoid fatty acids, (b) Control diet: no CSM, free gossypol or cyclopropenoid fatty acids, (c) CSM diet treated with FeSo 4 -7H 2 O at a 4:45-1 ratio of iron/free gossypol and 108 mg/kg cyclopropenoid fatty acid. colours may represent the complexation of iron that has diffused out of the yolk with albumen proteins (Schaible and Bandemer, 1946). The sequence of events leading to these discolourations may, therefore, be as follows.…”

Section: Methodsmentioning

confidence: 99%

Egg discolouration effects of including screw‐press cottonseed meal in laying hen diets and their prevention

Panigrahi

Hammonds

1990

British Poultry Science

View full text Add to dashboard Cite

The egg discolouration effects of including a screw-press cottonseed meal (CSM), containing 68.2 g residual lipid/kg, 290 mg cyclopropenoid fatty acids (CPFA)/kg and 1226 mg free gossypol/kg, in laying hen diets at 300 g/kg were examined. 2. Discolouration prevention methods included treating the meal with ferrous sulphate heptahydrate (FSH), in solution or as crystals, at a 4:1 weight ratio of iron to free gossypol (experiment 1), and reducing its residual lipid (CSL) content to 4.2 g/kg by hexane extraction (experiment 2). 3. In freshly laid eggs, no discolouration was observed when hens were fed a CSM-based diet containing 250 mg free gossypol/kg and 87 mg CPFA/kg in experiment 1, but slightly brown yolks were produced in experiment 2. 4. Storage of the eggs at 22°C led to yolk mottling, an effect believed to be the initial stages of the brown yolk discolouration. 5. Storage of the eggs at 5°C resulted in enhancement of the brown yolk discolouration, apricot discolouration on surfaces of most yolks and pink albumen discolouration. These effects were prevented when the CSM was extracted with hexane. Apricot yolk and pink albumen discolourations were also produced when hens were fed a non-CSM diet containing crude CSL at 20.5 g/kg. 6. Dietary CSL increased egg fat saturation, altering the ratios of stearic to oleic, palmitic to palmitoleic and heptadecanoic to heptadecenoic fatty acids. 7. Treatment of CSM with FSH reduced the slight brown yolk discolouration in fresh eggs (experiment 2) and the yolk mottling in warm-stored eggs. Both in solution and as crystals, FSH prevented the enhancement of brown yolk discolouration in cold-stored eggs, leaving most eggs with apricot yolk and pink albumen discolourations. 8. Treatment of CSM and CSL with FSH reduced the CPFA-related 107 Downloaded by [UQ Library] at 19:24 03 February 2015 108 S . PANIGRAHI AND T. W. HAMMONDS effects on yolk fat saturation, and the colour and pH changes in coldstored eggs. 9. Exposure of yolks to ammonia vapour provided a useful test to predict the development of the gossypol-related brown discolouration in stored eggs.

show abstract

Composition of Fresh and Storage Eggs from Hens Fed Cottonseed and Non-Cottonseed Rations.

Cited by 37 publications

References 3 publications

The Effect of the Dietary Level of Cottonseed Meal on Hatchability

The Effect of the Dietary Level of Cottonseed Meal on Hatchability

Effects of dietary olive oil on egg quality, serum cholesterol characteristics, and yolk fatty acid concentrations in laying hens

Egg discolouration effects of including screw‐press cottonseed meal in laying hen diets and their prevention

Contact Info

Product

Resources

About