Effect of different tea polyphenol products on egg production performance, egg quality and antioxidative status of laying hens

Zhu, Yixiao; Wang, J.P.; Ding, Xuemei; Bai, Shiping; Qi, Sharina; Zeng, Qiufeng; Xuan, Yue; Su, Zuowei; Zhang, K.Y.

doi:10.1016/j.anifeedsci.2020.114544

Cited by 17 publications

(28 citation statements)

References 27 publications

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“…Nevertheless, Miao et al (14) reported that 800 mg/kg dietary fluoride caused damage to the liver, ovary and kidney with decreased albumen quality as resultant effect. Similarly, higher caffeine concentration in green tea decreased albumen quality and did not improve serum biochemical indices (71). These adverse effects suggest that the threshold for the inclusion level have been exceeded and animals could not tolerate this range.…”

Section: Factors Affecting Albumen Quality Animal Healthmentioning

confidence: 97%

“…Also, GTP supplementation increased the β-ovomucin content of thick albumen (72). In contrast, increased levels of GTP supplementation decreased albumen weight and HU value, indicating that a high dosage of caffeine may impair albumen quality (71). However, 137 reported that TP supplementation did not affect albumen indices and HU values.…”

Section: Phytobioticsmentioning

confidence: 97%

“…The varying effects of dietary polyphenols on egg quality could be related to various factors, such as different TP components (EC, EGC, EGCG, and caffeine), TP inclusion level (71), the difference in the polyphenol compounds isolated from different plants (138), and duration of feeding. The study by Zhang et al ( 5) observed significant effect of dietary EGCG on albumen quality after 8 weeks of feeding.…”

Section: Phytobioticsmentioning

confidence: 99%

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Natural Products of Plants and Animal Origin Improve Albumen Quality of Chicken Eggs

et al. 2022

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Albumen quality is recognized as one of the major yardsticks in measuring egg quality. The elasticity of thick albumen, a strong bond in the ovomucin-lysozyme complex, and excellent biological properties are indicators of high-quality albumen. The albumen quality prior to egg storage contribute to enhance egg’s shelf life and economic value. Evidence suggests that albumen quality can deteriorate due to changes in albumen structure, such as the degradation of β-ovomucin subunit and O-glyosidic bonds, the collapse of the ovomucin-lysozyme complex, and a decrease in albumen protein-protein interaction. Using organic minerals, natural plants and animal products with antioxidant and antimicrobial properties, high biological value, no residue effect and toxicity risk could improve albumen quality. These natural products (e.g., tea polyphenols, marigold extract, magnolol, essential oils, Upro (small peptide), yeast cell wall, Bacillus species, a purified amino acid from animal blood, and pumpkin seed meal) are bio-fortified into eggs, thus enhancing the biological and technological function of the albumen. Multiple strategies to meeting laying hens’ metabolic requirements and improvement in albumen quality are described in this review, including the use of amino acids, vitamins, minerals, essential oils, prebiotics, probiotics, organic trace elements, and phytogenic as feed additives. From this analysis, natural products can improve animal health and consequently albumen quality. Future research should focus on effects of these natural products in extending shelf life of the albumen during storage and at different storage conditions. Research in that direction may provide insight into albumen quality and its biological value in fresh and stored eggs.

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Section: Factors Affecting Albumen Quality Animal Healthmentioning

confidence: 97%

Section: Phytobioticsmentioning

confidence: 97%

Section: Phytobioticsmentioning

confidence: 99%

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Natural Products of Plants and Animal Origin Improve Albumen Quality of Chicken Eggs

et al. 2022

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“…Therefore, nutritional factors, such as feed composition (calcium, phosphorus, vitamins D, C, E and A, non-starch polysaccharides, enzymes and contaminants, e.g., mycotoxins) and water quality strongly influence the composition of both eggshell and internal egg quality. The results of many studies concerned the effect of ingredients of plant origin on the quality of eggs, where their influence on the composition of the inner part of the eggs was confirmed, while the composition of the eggshell was not analyzed, except for their physical parameters [ 102 , 103 , 104 , 105 ].…”

Section: Chicken Eggshell As Source Of Calcium and Its Applicationmentioning

confidence: 99%

Functional Food for Elderly High in Antioxidant and Chicken Eggshell Calcium to Reduce the Risk of Osteoporosis—A Narrative Review

Arnold

Rajagukguk

Gramza‐Michałowska

2021

Foods

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The elderly population is increasing globally and is predicted to reach 1.5 billion in 2050. The quality of life of the elderly must be concerned, for example, with developing functional food for the elderly. In this article, the development of functional food to reduce the risk of osteoporosis in the elderly is reviewed. Oxidative stress is one of the factors which accelerates osteoporosis. Various antioxidants, including vitamin C, vitamin E, polyphenols, or lycopene, have been proven by former studies to have antioxidant activity, therefore, could reduce the risk of osteoporosis. Additionally, the application of eggshell powder in various food products has been reported to improve calcium intake, and its usage is environmentally sustainable as this could contribute to reducing food waste. The application of both antioxidants and calcium could be a good combination, but the amount of some antioxidants must be concerned so it would not interfere with the bioavailability of calcium. Therefore, this review aims to explore the functional food for the elderly to reduce the risk of osteoporosis, particularly with antioxidants and calcium from chicken eggshells. The eating preference and dietary pattern of the elderly are also considered to determine the suitable form of functional food for the elderly. The results presented in the study may be the basis for the development of new calcium-enriched food products for the elderly.

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“…El PNP contiene grasa y polifenoles, estos últimos generalmente limitan el consumo de alimento en los animales (Windisch et al, 2008) por lo que su uso en la alimentación podría limitar la productividad de los mismos (Hassan et al, 2020). La adición de polifenoles de forma purificada a dieta de aves de postura ha presentado resultados inconsistentes (Wang et al, 2018;Zhu et al, 2020;).…”

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Polvillo de nuez pecan como ingrediente alternativo en las dietas de gallinas de postura: comportamiento productivo y color de yema

Flores

Vázquez²,

Quiñonez

et al. 2022

ALPA

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One hundred and twenty laying hens were used in a six-week trial to evaluate the influence of partial replacement of feed with pecan shelling by-product (PNP) on performance and egg yolk color. Treatments consisted of feed for laying hens containing 0%, 2.5%, 5.0%, or 7.5% of PNP (as fed basis). Partial replacement of feed with increasing levels of PNP did not affect (P>0.10) performance or egg yolk color. It is concluded that partial replacement of feed with PNP could marginally reduce feed cost and improve local feedstock utilization without affecting animal performance and egg quality.

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Effect of different tea polyphenol products on egg production performance, egg quality and antioxidative status of laying hens

Cited by 17 publications

References 27 publications

Natural Products of Plants and Animal Origin Improve Albumen Quality of Chicken Eggs

Natural Products of Plants and Animal Origin Improve Albumen Quality of Chicken Eggs

Functional Food for Elderly High in Antioxidant and Chicken Eggshell Calcium to Reduce the Risk of Osteoporosis—A Narrative Review

Polvillo de nuez pecan como ingrediente alternativo en las dietas de gallinas de postura: comportamiento productivo y color de yema

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