The impact of breeder age on egg quality and lysozyme activity

Banaszewska, Dorota; Biesiada–Drzazga, Barbara; Ostrowski, Dominik; Drabik, Kamil; Batkowska, Justyna

doi:10.3906/vet-1904-20

Cited by 17 publications

(16 citation statements)

References 24 publications

(39 reference statements)

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“…These traits are influenced by both hen genotype and age, which means that these factors indirectly affect lysozyme content and activity. Banaszewska et al (2019), who studied the eggs of broiler breeder hens, observed a significant increase in lysozyme activity in the eggs from older hens, which is consistent with our study. In turn, Kowalska et al (2020) reported that diet compared to hen's age had a greater effect on this trait.…”

Section: Discussionsupporting

confidence: 92%

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Effect of Laying Hen Genotype, Age and Some Interior Egg Quality Traits on Lysozyme Content

Krawczyk

Lewko

Calik

2021

Annals of Animal Science

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The objective of the study was to evaluate the quality of eggs laid by native breed hens of different ages (33 and 53 weeks of age), with particular consideration of the lysozyme parameters. Eggs were collected from 6 breeds/strains of laying hens under the genetic resources conservation in Poland, i.e. Greenleg Partridge (Z-11), Yellowleg Partridge (Ż-33), Rhode Island Red (R-11), Rhode Island White (A-33), Sussex (S-66) and Leghorn (H-22). The yolks of eggs from older hens had a more favourable, intense colour, but the freshness parameters (albumen height and Haugh units) of these eggs were lower. The albumen of eggs from older hens showed greater content and higher enzymatic activity of lysozyme in both thin and thick albumen. Among the six strains of hens, lysozyme content and enzymatic activity were highest in the egg albumen of strains Ż-33, Z-11 and R-11, and lowest in that of strain H-22. The analysed eggs showed statistically significant correlations between some interior egg quality traits (albumen weight, albumen height, Haugh units, yolk colour) and the discussed enzyme parameters. These traits are influenced by genotype and age of the hens.

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Section: Discussionsupporting

confidence: 92%

“…A higher level of lysozyme in the albumen of eggs from commercial layer hybrids, compared to our study, was also reported by Lewko and Gornowicz (2015). In the study by Banaszewska et al (2019), lysozyme activity in the eggs of Ross 308 broilers was considerably lower than in our study.…”

Section: Discussioncontrasting

confidence: 82%

Effect of Laying Hen Genotype, Age and Some Interior Egg Quality Traits on Lysozyme Content

Krawczyk

Lewko

Calik

2021

Annals of Animal Science

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“…The age of hens had a greater effect on the concentration and activity of lysozyme in the eggs than on shell quality traits, and our results are consistent with the findings of Banaszewska et al. (2019) .…”

Section: Discussionsupporting

confidence: 90%

Effect of genotype and some shell quality traits on lysozyme content and activity in the albumen of eggs from hens under the biodiversity conservation program

2021

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The aim of the study was to determine shell quality of eggs laid by some strains of native breed hens of different ages, with special consideration of their effect on lysozyme concentration and enzymatic activity. Evaluation was made of the eggshells from 6 breeds/strains of laying hens covered by the gene pool protection program in Poland: Greenleg Partridge (Z-11), Yellowleg Partridge (Ż-33), Rhode Island Red (R-11), Rhode Island White (A-33), Sussex (S-66), and Leghorn (H-22). Significant ( P ≤ 0.01) differences were established for all the shell quality characteristics between hen strains. As the birds aged, shell weight and porosity increased, and shell compression strength decreased in all the experimental groups. Lysozyme content was lowest in white-shelled eggs (H-22) and highest in cream-colored and light brown eggs (Z-11, Ż-33, and R-11). Furthermore, age of hens had a greater effect on lysozyme concentration and activity in the eggs than on shell quality traits. Regardless of the layer genotype, eggs from older hens showed higher lysozyme concentration and enzymatic activity.

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“…This lower buffering capacity is related to the easier CO 2 loss from the albumen [ 32 ], which is related to a more rapid release of CO 2 through the eggshell. This phenomenon is the consequence of a higher eggshell conductance (due to its lower eggshell quality) in eggs from older hens [ 33 , 34 ] that results from the decrease of the eggshell thickness with the increase of the breeder age [ 26 ]. The lower buffering capacity will finally result in faster increase of albumen pH [ 35 ].…”

Section: Discussionmentioning

confidence: 99%

“…The differences in negative effects of prolonged egg storage with breeder age are probably related to changes in the embryo (e.g., number of viable cells) or egg characteristics (e.g., albumen pH and viscosity, shell quality), or in both of them [ 25 , 26 ]. As shown above, the interaction between storage duration and breeder age varies between studies; for review see Nasri et al [ 27 ].…”

Section: Introductionmentioning

confidence: 99%

Interactions between Egg Storage Duration and Breeder Age on Selected Egg Quality, Hatching Results, and Chicken Quality

Nasri

Brand

Najar

et al. 2020

Animals

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Egg storage duration and breeder age are probably interacting to influence egg quality, hatchability, and hatchling quality. To evaluate this interaction, the impact of breeder age (31, 42, 66 weeks) and storage duration (2, 5, 12, 19 days) was investigated on broiler breeder eggs (Arbor Acres). Thick albumen diameter and pH increased, and yolk dry matter decreased between 2 and 19 days of storage. With the increase of breeder age from 31 to 66 weeks, albumen height, percentage and dry matter and shell percentage decreased and the egg weight and yolk percentage, dry matter and diameter increased. Prolonged egg storage increased the yolk pH in all breeder ages, but earlier and steeper in the oldest breeders. Prolonged egg storage resulted in a lower hatchability of set and fertile eggs due to a higher percentage of embryonic mortality. Early mortality increased earlier and steeper with prolonged egg storage in the oldest compared to younger breeders. Between 5 and 19 days of storage, yolk free body mass, liver and proventriculus + gizzard percentages decreased, as well as hatchling length and yolk efficiency (yolk absorption per initial yolk weight). The latter effects were most pronounced in the younger than in the older breeders. Therefore, eggs are preferably stored shorter than 7 d, but if long storage (≥12 days) cannot be avoided, we recommend to store eggs of older breeders when egg quality and hatchability are most important. In case hatchling quality is most important, it would be better to store eggs of younger breeders (31 weeks) for a prolonged period.

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The impact of breeder age on egg quality and lysozyme activity

Cited by 17 publications

References 24 publications

Effect of Laying Hen Genotype, Age and Some Interior Egg Quality Traits on Lysozyme Content

Effect of Laying Hen Genotype, Age and Some Interior Egg Quality Traits on Lysozyme Content

Effect of genotype and some shell quality traits on lysozyme content and activity in the albumen of eggs from hens under the biodiversity conservation program

Interactions between Egg Storage Duration and Breeder Age on Selected Egg Quality, Hatching Results, and Chicken Quality

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