Hen nutrition for sustained egg quality

Bouvarel, Isabelle; Nys, Yves; Lescoat, Philippe

doi:10.1533/9780857093912.3.261

Cited by 32 publications

(42 citation statements)

References 130 publications

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“…A factor likely contributing to different thermal and sensory properties of treatment groups was yolk proportion. Enrichment in linoleic acid is reported to increase egg size by enlarging the albumen, thereby decreasing yolk proportion ( 15 ). Such a relationship was observed in this study, where inclusion of hulless oats was associated with 0.09-fold average enrichment in linoleic acid and significantly lighter yolk weight ( p < 0.05, Table 6 ).…”

Section: Discussionmentioning

confidence: 99%

“…This may explain why panelists tended to describe oat-fed eggs, with their higher albumen proportion, as more browned/cooked/crispy than the control (Table 3 ), and perhaps also why they tended to prefer the texture and cooking intensity of the control (Figure 1 ; Table S2 in Supplementary Material). Feeding hulless oats together with peas ( Pisum sativum L.), which can reduce egg size ( 15 ), might be one strategy to redress the change in yolk proportion of oat-fed hens and represents an opportunity for further research.…”

Section: Discussionmentioning

confidence: 99%

“…Protein composition influences coagulation and viscoelastic properties of egg whites, since each of the 148 proteins found in egg white has its own chemical and physical properties such as denaturation temperature and isoelectric point ( 37 ). The hen’s diet appears to have only a constrained effect on total protein and protein composition of the albumen ( 16 , 38 ), but it shows stronger influence on concentrations of fat- and water-soluble vitamins and certain minerals in the egg, thereby also influencing the properties of egg white during and after heating ( 15 ). Research has examined the effect on egg white functional properties of manipulating individual amino acids in hen diets.…”

Section: Discussionmentioning

confidence: 99%

“…Concentrations of crude protein, lipid, and macro minerals in the hen’s egg are generally not influenced by moderate changes in its diet ( 15 ), likewise the amino acid profile ( 16 ). Fatty acid profile of the egg yolk, however, is known to be influenced by that of the hen’s diet.…”

Section: Introductionmentioning

confidence: 99%

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Replacing Corn and Wheat in Layer Diets with Hulless Oats Shows Effects on Sensory Properties and Yolk Quality of Eggs

et al. 2017

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US organic poultry producers are under pressure to find feed alternatives to corn and wheat. Hulless oats offer advantages such as wide geographic adaptation of the plant and high concentrations of protein and oil in the grain. They have shown considerable potential in experimental work as a feed grain for poultry, but more research is needed into their influence on the sensory and nutritional properties of eggs. In this study, hulless oats were substituted for corn or wheat at 200 g kg−1 in diets fed to Hy-Line Brown hens and eggs were sampled for sensory evaluation after 8 weeks. Discrimination tests of blended and baked egg samples found evidence of difference between eggs from oat-based diets and those from the oat-free control (p < 0.05 for eggs from an oat-corn diet, p < 0.01 for eggs from an oat-wheat diet). Acceptance tests of similar samples showed that eggs from the oat-wheat diet were significantly less liked than control eggs for their texture (p < 0.01) and response to cooking (p < 0.01), while eggs from the oat-corn diet were somewhat less liked. Yolk weight was greater (p < 0.05) in control eggs (34.1 g) than eggs from oat-corn (31.6 g) or oat-wheat (31.2 g) diets, leading to smaller yolk proportion in the oat-fed eggs. Fatty acid profile differences across treatments were not of nutritional significance, and no evidence was found that the feeding of hulless oats improved storage properties of eggs. In this study, modifying the carbohydrate source in layer diets was shown to change textural properties of cooked eggs in a way that was perceptible to untrained consumers, probably by reducing the yolk proportion. This finding was not commercially relevant owing to small effect size, and results overall add to existing evidence that hulless oats can be fed to poultry at a moderate proportion of the diet with no negative effect on consumer acceptability of eggs. Regardless of the small effect size, however, findings are interesting from the food chemistry perspective because they provide novel evidence of how the thermal properties of eggs can be altered by a change in hen dietary carbohydrate source.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Replacing Corn and Wheat in Layer Diets with Hulless Oats Shows Effects on Sensory Properties and Yolk Quality of Eggs

et al. 2017

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“…This is particularly important in the case of the “long life” layer where persistency in lay is expected. Any deviation away from the target pullet weight will influence the mean egg weight during the early laying phase ( r 2 = 0.85, P < 0.01) and the total egg output for the entire period of production (Bouvarel et al ., 2011 ). Particular attention must be paid to the energy/ protein ratio between 11–16 weeks, as increased energy content of the diet enhances the fattening score (Cheng et al ., 1991 ).…”

Section: Nutrition and Feeding For Persistency In Lay And Good Egg Qumentioning

confidence: 99%

Increasing persistency in lay and stabilising egg quality in longer laying cycles. What are the challenges?

Bain

Nys

Dunn

2016

British Poultry Science

Self Cite

229

217

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In the past 50 years, selection starting initially at the breed level and then using quantitative genetics coupled with a sophisticated breeding pyramid, has resulted in a very productive hybrid for a variety of traits associated with egg production.One major trait currently being developed further is persistency of lay and the concept of the “long life” layer. Persistency in lay however cannot be achieved without due consideration of how to sustain egg quality and the health and welfare of the birds in longer laying cycles. These multiple goals require knowledge and consideration of the bird’s physiology, nutritional requirements, which vary depending on age and management system, reproductive status and choice of the selection criteria applied.The recent advent of molecular genetics offers considerable hope that these multiple elements can be balanced for the good of all in the industry including the hens.The “long life” layer, which will be capable of producing 500 eggs in a laying cycle of 100 weeks, is therefore on the horizon, bringing with it the benefits of a more efficient utilisation of diminishing resources, including land, water, raw materials for feed as well as a reduction in waste, and an overall reduced carbon footprint.

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Comparison of the nutrient composition of eggs produced in the Guatemalan highlands during the wet and dry seasons

Wallace,

Montenegro‐Bethancourt,

Rohloff

et al. 2023

Food Science & Nutrition

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The potential of chicken eggs as a nutritionally complete protein and source of key micronutrients during the first 1000 days post‐conception has been progressively recognized across the globe, particularly in resource‐poor settings. Fluctuation of egg nutrient content by season is relatively unknown, which may influence international food composition databases and outcomes in intervention studies using egg supplementation. To better interpret the findings of The Saqmolo' Project, we conducted comprehensive nutrient analyses on eggs produced during the wet and dry seasons in the highlands of central Guatemala. We randomly collected 36 shell eggs from a local farm during both seasons, hard‐boiled, and prepared them for transport to the United States, where they were pooled and assessed for their nutrient composition. Methods of the Association of Official Analytical Chemists, the American Oil Chemists Society, and the American Association of Cereal Chemists were utilized to determine total energy, moisture, ash, total protein, total fat, fatty acids, total carbohydrates, 12 vitamins, 11 minerals, and carotenoids, by season, in some instances with modifications. Differences in nutrient composition between de‐shelled hard‐boiled eggs collected between seasons were assessed using an analysis of variance (ANOVA) and Tukey's family error rate comparison test. Most nutrients in eggs produced in the highlands of central Guatemala differed negligibly (but statistically significantly) based on seasonality. Only vitamins A and E, folate, choline, and calcium fluctuated at clinically significant levels relative to the AI/RDA for infants 7–12 months. Total energy, protein, trans fatty acids, moisture, and vitamin D3 levels did not differ between seasons (p > .05). Further multi‐year sampling is needed to examine how seasonal variation affects the nutrient composition of eggs. These data may be used to supplement existing national and regional food composition databases.

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Hen nutrition for sustained egg quality

Cited by 32 publications

References 130 publications

Replacing Corn and Wheat in Layer Diets with Hulless Oats Shows Effects on Sensory Properties and Yolk Quality of Eggs

Replacing Corn and Wheat in Layer Diets with Hulless Oats Shows Effects on Sensory Properties and Yolk Quality of Eggs

Increasing persistency in lay and stabilising egg quality in longer laying cycles. What are the challenges?

Comparison of the nutrient composition of eggs produced in the Guatemalan highlands during the wet and dry seasons

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