Laying hen performance, egg quality improved and yolk 5-methyltetrahydrofolate content increased by dietary supplementation of folic acid

Bagheri, Sattar; Janmohammadi, Hossein; Maleki, Ramin; Ostadrahimi, Alireza; Kianfar, Ruhollah

doi:10.1016/j.aninu.2018.05.008

Cited by 10 publications

(12 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our results showed less damage on the eggs washed by PAW than on the commercially washed eggs. The egg cuticle, which comprises several layers, is closely associated with egg freshness (Bagheri et al, (2019)) [18]. Thus, less damage to the cuticle usually indicates a lower loss of egg quality during storage.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

The Optimization of Plasma-Activated Water Treatments to Inactivate Salmonella Enteritidis (ATCC 13076) on Shell Eggs

Lin

Chu

Hsiao

et al. 2019

Foods

View full text Add to dashboard Cite

Egg is a regularly consumed food item. Currently, chlorinated water washing is the most common practice used to disinfect eggs, but this process has a negative environmental impact. A new physical technique, plasma-activated water (PAW), has been demonstrated to possess effective antibacterial activities without long-term chemical residue. In this study, air PAW was used to inactivate Salmonella enterica serovar Enteritidis on shell eggs. Different combinations of activation parameters, including water sources (reverse osmotic (RO) water, tap water), power (40 W, 50 W, 60 W) and activation time (10 min, 20 min, 30 min), were evaluated. The oxidation–reduction potential (ORP) and pH values of each combination were measured, and their antibacterial activity was tested in a bacterial suspension. Higher antibacterial activities, higher ORP values, and lower pH values were obtained with higher power, longer activation time, and lower water hardness. The antibacterial activities of PAW decreased rapidly by increasing the storage time both at room and refrigeration temperatures. Afterwards, RO water was pre-activated for 20 min at 60 W, and then the eggs inoculated with S. enteritidis were placed into PAW for 30 s, 60 s, 90 s, or 120 s with a plasma on-site treatment in the water. More than a 4 log reduction was obtained with 60-s and 120-s treatments. The results showed that the freshness indexes of the eggs treated with PAW were similar to those of the untreated controls and better than those of the eggs treated with commercial processes. In addition, observation under a scanning electron microscope also showed less surface damage of the cuticle on the PAW-treated eggs than on the commercially treated eggs. The results of this study indicate that PAW could be an effective antibacterial agent with less damage to the freshness of shell eggs than commercial methods.

show abstract

Section: Discussionmentioning

confidence: 99%

“…All eggs were stored at room temperature, and the freshness of the eggs was determined on the testing day (Day 0), as well as 7 and 14 days after treatment. Egg freshness was determined based on the procedures described by Bagheri et al (2019) [18].…”

Section: Methodsmentioning

confidence: 99%

The Optimization of Plasma-Activated Water Treatments to Inactivate Salmonella Enteritidis (ATCC 13076) on Shell Eggs

Lin

Chu

Hsiao

et al. 2019

Foods

View full text Add to dashboard Cite

show abstract

“…Sufficient content of essential amino acid and balance amino acid composition played an extremely important role in the nutritional value and edible flavor of food ( Wu et al, 2013 ). Many studies showed that the nutrition and flavor of eggs were affected by factors such as dietary nutrients and feeding methods ( Perić et al, 2011 ; Bashir et al, 2015 ; Dong et al, 2018 ; Bagheri et al, 2019 ). The tender stems and leaves of ramie contained high level of crude protein.…”

Section: Discussionmentioning

confidence: 99%

Effect of Ramie on the Production Performance of Laying Hens, and the Quality, Nutrient Composition, Antioxidation of the Eggs

Wang

Peng²,

Liu

et al. 2022

Front. Physiol.

View full text Add to dashboard Cite

Ramie (Boehmeria nivea), which is rich in protein, fatty acid, vitamins and minerals, has become a potential alternative feed resource for poultry, and has attracted more and more attentions in nutrition research. The objective of this study is to evaluate the effect of dietary ramie at different concentrations on the production performance of the hens, and the quality, nutrient composition, and antioxidation of the eggs. A total of 432 34-week-old Lohmann commercial laying hens were divided into four groups, that were fed with corn-soybean meal-based control diet, control mixed with ramie at concentrations of 3, 6, or 9% separately for 8 weeks. Results showed that dietary ramie did not affect production performance. And egg yolk color gradually deepened as the inclusion levels of ramie increased. Ramie at tested concentration could significantly reduce the content of malondialdehyde (MDA) (p = 0.002) and 3% ramie supplementation significantly increased total antioxidative capacity (T-AOC) concentrations in egg yolk compared to the control group (p = 0.033). In addition, dietary supplementation with 6% ramie significantly reduced total cholesterol (T-CHO) content (p < 0.05) compared with controls. For egg nutrient composition, compared with the control group, the addition of 6% ramie significantly increased (p < 0.05) total omega-3 polyunsaturated fatty acids (n-3PUFA) and phenylalanine (Phe) in yolk. In conclusion, dietary inclusion of 6% ramie was most effective in improving the color, antioxidative capability, and reducing T-CHO contents of the egg yolks without any negative impacts on the production performance of the hens.

show abstract

“…Egg yolk has a good potential for enrichment by the supplemented diets with different minerals and vitamins. It is possible to significantly increase vitamin content of eggs through fortification of the laying hen diet with synthetic vitamins, and table eggs can be changed to one of the rich sources of natural synthetic microelements [20][21][22][23][24][25][26]. The cobalt is not considered as an essential mineral for hens even though it may consist as much as 4% of the composition of the molecule of vitamin B 12 .…”

Section: Discussionmentioning

confidence: 99%

Laying Hen Performance and Yolk Iodine, Cobalt and Iron Content Increased by Dietary Supplementation of Potassium Iodide, Vitamin B12 and Ferrous Sulfate

Aghdashi

Nobakht

Mehmannavaz

2021

Preprint

View full text Add to dashboard Cite

In this experiment, 320 laying hens of HyLine W-36 strain were used in a 2 🞩 2 🞩 2 factorial arrangement with 8 treatments with 8 birds in each pen,including 0 and 400 mg.kg of iron salt (Fe), 0 and 450 mg.kg of iodide (I) and 0 and 0.1 mg.kg of vitamin B12 in 5 replicates and replicate in from 26 to 39 weeks in a completely randomized design. Dietary experiments had significant effects on the performance of laying hens at the end of the experiment period (P < 0:05). The use of I, B12 and Fe salts had significant effects on the content of these microelements of egg yolks in the main effects and interactions (P < 0:05). In the interaction of Fe and I, the use of 450 mg.kg of I and 0 level of Fe increased the I content of egg yolks (P < 0:05). In 400 mg.kg of Fe combined with I, or the use of 400 mg.kg of Fe with 0 level of iodine salt caused a sharp decrease in the I content of eggs (P < 0:05). Supplementation of laying diets with Fe and I had no significant effects on egg yolk content of Fe and Cobalt (Co) (P > 0:05). However, I content in yolk was significantly reduced (P < 0:05). In the interaction of treatments containing Fe and vitamin B12, the lowest amount of Co and the highest level of I were observed at the 0 level of both of these supplements (P < 0:05) whereas, the combined use of Fe and vitamin B12 increased the level of cobalt and decreased the iodine content of eggs (P < 0:05). Interactions of I and vitamin B12 showed the lowest levels of I and cobalt at 0 levels of these two salts in hens' diets, while the combined use of these salts increased the iron, cobalt and iodine content of eggs (P < 0:05). In the three-way effects between these salts, iron content, cobalt of eggs increased and the highest amount of iodine was observed in the third treatments which contained iodine without vitamin B12 and iron (P < 0:05). Treatments had no significant effects on cobalt content of eggs (P < 0:05). Overall results showed that the use of iron, iodine, and vitamin B12 salt supplements has improved the performance of hens, as well as the egg content, including iron, iodine, and cobalt, and improved some of the economic characteristics of hens.

show abstract

Laying hen performance, egg quality improved and yolk 5-methyltetrahydrofolate content increased by dietary supplementation of folic acid

Cited by 10 publications

References 19 publications

The Optimization of Plasma-Activated Water Treatments to Inactivate Salmonella Enteritidis (ATCC 13076) on Shell Eggs

The Optimization of Plasma-Activated Water Treatments to Inactivate Salmonella Enteritidis (ATCC 13076) on Shell Eggs

Effect of Ramie on the Production Performance of Laying Hens, and the Quality, Nutrient Composition, Antioxidation of the Eggs

Laying Hen Performance and Yolk Iodine, Cobalt and Iron Content Increased by Dietary Supplementation of Potassium Iodide, Vitamin B12 and Ferrous Sulfate

Contact Info

Product

Resources

About