<i>In Vitro</i>Dissolution of Calcium Carbonate from the Chicken Eggshell: A Study of Calcium Bioavailability

Szeleszczuk, Łukasz; Pisklak, Dariusz Maciej; Kuras, Marzena; Wawer, Iwona

doi:10.1080/10942912.2015.1004587

Cited by 21 publications

(15 citation statements)

References 24 publications

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“…The result showed that Ca utilization from eggshell flour was higher compared to limestone. This result was supported by statement of Scheideler (1998) in which digestibility of eggshell flour was higher than limestone and Szeleszczuk et al (2015) stated that bioavailability Ca of eggshell was high. Leeson dan Summers (2005) stated that calcium of diet was storage in bone, deposited in eggs and excreted on the excreta.…”

Section: Ca Of Yolksupporting

confidence: 79%

“…According to Dolinska et al (2016), calcium carbonat (CaCO 3 ) of eggshell has a higher solubility than of synthetic CaCO 3 . Szeleszczuk et al (2015) stated that the in vitro solubility Ca of eggshell is higher than CaCO 3 . The aim of this research was to evaluate a substitution of limestone with eggshell flour on the Ca deposition in egg of laying hens.…”

Section: Introductionmentioning

confidence: 99%

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Calcium deposition in egg due to substitution of limestone by eggshell flour in feed of laying hens

Kismiati

Yuwanta

Zuprizal

et al. 2018

J. Indonesian Trop. Anim. Agric.

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ABSTRAKPenelitian bertujuan untuk mengevaluasi deposisi kalsium pada telur ayam yang menggunakan tepung kerabang telur sebagai pengganti batu kapur dalam pakan. Dua ratus ekor ayam petelur strain Isa Brown umur 25 minggu digunakan pada penelitian ini. Perlakuan yang dicobakan adalah : penggunaan batu kapur 7,5% dalam pakan sebagai kontrol (T0), penggantian 2,5% batu kapur dengan tepung kerabang telur (T1), penggantian 5% batu kapur dengan tepung kerabang telur (T2) dan penggantian batu kapur dengan tepung kerabang telur (T3). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 5 ulangan. Tiap unit percobaan terdiri 10 ekor ayam petelur. Parameter yang diukur meliputi berat telur, berat kuning telur, berat albumen, berat kerabang telur dan kalsium telur (kuning telur, albumen dan kerabang telur), panjang, berat dan Ca tulang tibia. Hasil penelitian menunjukkan bahwa penggantian batu kapur dengan tepung kerabang telur berpengaruh nyata (P<0,05) berat kerabang telur, deposisi Ca pada kuning telur, putih telur dan tulang tibia, tetapi tidak berpengaruh nyata terhadap berat telur, berat dan persentase kuning telur, berat dan persentase putih telur, persentase dan Ca kerabang telur, panjang dan berat tulang tibia. Simpulan bahwa deposisi Ca pada kuning telur tertinggi pada penggunaan 7,5% tepung kerabang telur sebagai pengganti batu kapur tetapi diperoleh Ca tulang terendah, sedangkan deposisi Ca pada putih telur tertinggi pada penggunaan 2,5% tepung kerabang telur. Kata kunci : batu kapur, kerabang telur, deposisi kalsium ABSTRACTThe aim of this research was to evaluate calcium deposition in egg using eggshell flour as a limestone substitute in feed. Two hundreds laying hen of Isa Brown strain of 25 weeks were used in this study. Treatments were diet with 7.5% limestone as control (T0), 2.5% limestone is substituted with eggshell flour (T1), 5% limestone is substituted with eggshell flour (T2) and limestone is substituted with eggshell flour (T3). A completly randomized design were used to allocated the treatments with 5 replications of each. Each experimental unit consists of 10 laying hens. Parameters measured were egg weight, yolk weight, albumen weight, eggshell weight, calcium of egg (yolk, albumen and eggshell), length, weight and Ca of tibia bone. The results showed that substitution of limestone with eggshell flour had significantly effect (P<0.05) on eggshell weight, Ca deposition on yolk, albumen, and Ca of tibia bone but non significantly effect on egg weight, weight and percentage of yolk, weight and percentage (S. Kismiati et al.) 257 of albumen, percentage and Ca of eggshell, length and weight of tibia bone. In conclusion, calcium deposition in yolk was the highest in the use of 7.5% eggshell flour to substitute limestone but obtained the lowest Ca of bone , while calcium deposition in albumen was the highest in the use of 2.5% eggshell flour. Calcium Deposition in Egg by Eggshell Flour in Laying Hens

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Section: Ca Of Yolksupporting

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Calcium deposition in egg due to substitution of limestone by eggshell flour in feed of laying hens

Kismiati

Yuwanta

Zuprizal

et al. 2018

J. Indonesian Trop. Anim. Agric.

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show abstract

“…Recently, we have proven that, during the embryonic development of the chicken inside the egg, elution and subsequent absorption of some elements from the shell occur (Szeleszczuk et al, 2015). We have also confirmed that the mechanism of calcium release from insoluble calcium carbonate is based on the formation of calcium bicarbonate Ca(HCO 3 ) 2 , (Pisklak et al, 2012) The released calcium is then used by the growing chicken embryo for the development of its skeletal system.…”

Section: Introductionsupporting

confidence: 51%

Analysis of Water in the Chicken Eggshell Using the 1H Magic Angle Spinning Nuclear Magnetic Resonance Spectroscopy

Szeleszczuk

Pisklak

Wawer

2016

Rev. Bras. Cienc. Avic.

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The water content of the chicken eggshell has a major influence on gas (CO 2 and O 2 ) permeability. Inappropriate water loss during the incubation period increases embryo mortality and decreases chick quality. So far only the procedures that enable to determine the total water content in the eggshell have been described and developed. Our analysis of the 1 H MAS NMR spectra of the chicken eggshell samples revealed three signals, differing significantly in the chemical shift and relaxation times (T1) parameters. In this work we have assigned those signals and described the changes in their intensities that occur during the incubation period. Using 1 H MAS NMR it is possible to distinguish two types of water reservoirs in the chicken eggshell. This approach can be used for more detailed analysis of the water content in the eggshells.

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“…It is often assumed that the calcium carbonate is poorly absorbed by the body because of its insolubility. Maybe calcium citrate or calcium lactate soluble in water (in such a form it is present in milk) is better absorbed (Szeleszczuk et al, 2015). Calcium solubility in vitro study (Bradauskienė et al, 2016) demonstrated that calcium carbonate from eggshell is readily soluble in gastric juice comparing to solubility of other commercial calcium supplements such as Calcigran®, Calcivit® Coral Calcium®.…”

Section: Introductionmentioning

confidence: 99%

Facilities of bread enrichment with calcium by using eggshell powder

Bradauskienė¹,

Montrimaitė²,

Moscenkova³

2017

FoodBalt

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Today's food ration does not often contain enough vitamins, fibre, macro-and micronutrients, especially calcium. Research aim: to study possibilities for the use of the eggshell powder in the production of bread enriched with calcium. For the study, the free-range hen eggshells, main components of which are inorganic salts, were used. The eggshells have been washed, dried and ground. To avoid changes in the texture of bread, the solubility of the eggshell powder was tested by incorporating different quantity of eggshell powder (2.5 g,) into rye sourdough with Lactobacilli for 12 hours. After discovering good solubility of the eggshell powder in the fermented leaven samples, sourdough of rye bread was prepared (control, 2.5, 5.0, 7.5, 10.0, 12.5 g addition of eggshell powder) and using them six samples of wheat bread were baked. To estimate an influence of eggshell powder on a product quality and acceptability of bread by consumers, sensory evaluation for bread samples was carried out. Besides porosity, moisture content, acidity, the actual acidity, specific volume of bread were defined, and also nutritional value and amount of calcium were calculated. The study showed that when making the bread enriched with calcium, it is recommended to add an eggshell powder to rye sourdough with lactic acid bacteria. The sensory evaluation shows that the bread with eggshell powder had a better appearance of the crust, colour of the crumb, flavour and overall acceptability compared to control bread, however the taste and flavour remained similar or got worse. By increasing the amount of eggshells, bread porosity and specific volume of bread increased, while acidity and active acidity decreased. Bread containing 5.0 g of eggshell powder was marked as a bread of the best quality.

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In VitroDissolution of Calcium Carbonate from the Chicken Eggshell: A Study of Calcium Bioavailability

Cited by 21 publications

References 24 publications

Calcium deposition in egg due to substitution of limestone by eggshell flour in feed of laying hens

Calcium deposition in egg due to substitution of limestone by eggshell flour in feed of laying hens

Analysis of Water in the Chicken Eggshell Using the 1H Magic Angle Spinning Nuclear Magnetic Resonance Spectroscopy

Facilities of bread enrichment with calcium by using eggshell powder

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