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Enhancing Product Excellence in Poultry: Key Factors Influencing Egg and...
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Enhancing Product Excellence in Poultry: Key Factors Influencing Egg and Meat Quality

A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Poultry".

Deadline for manuscript submissions: 31 May 2025 | Viewed by 6200

Special Issue Editors

Dr. Kamil Drabik

E-Mail Website
Guest Editor
Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, Lublin, Poland
Interests: poultry products quality; egg storage; poultry walefare; housing system; food analyses; rearing conditions
Special Issues, Collections and Topics in MDPI journals
Dr. Kornel Kasperek

E-Mail Website
Guest Editor
Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, Lublin, Poland
Interests: poultry breeding; poultry husbandry; poultry behavior; data analyses

Special Issue Information

Dear Colleagues,

Poultry raw materials, irrespective of their geographic origin, stand as one of the most prevalent sources of animal protein in the human diet. The expanding scope of production and ongoing breeding endeavors endows this field with significance not only from an economic standpoint but also from the perspective of scientific investigation. The multitude of factors influencing the quality of eggs and poultry meat ensures that research on this subject grows constantly, thereby yielding fresh insights into bird physiology, breeding and rearing practices, as well as the conditions related to bird welfare.

The Special Issue, ‘Enhancing Product Excellence in Poultry: Key Factors Influencing Egg and Meat Quality’ invites submissions of original research articles or comprehensive review papers on all aspects that may impact the quality of poultry raw materials. Areas of interest encompass a broad spectrum of topics, including bird husbandry and breeding, modifications in feed additives and feeding programs, bird welfare, and the chemical composition of meat and eggs. Additionally, we encourage papers addressing the less common avian species classified as poultry.

Dr. Kamil Drabik
Dr. Kornel Kasperek
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Animals is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • quality of poultry raw materials
  • poultry farming
  • poultry welfare
  • rearing systems
  • chemical composition of meat and eggs
  • shelf life of poultry raw materials
  • modification of bird nutrition
  • use of niche poultry species

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Published Papers (5 papers)

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Research

19 pages, 484 KiB  
Article
The Impact of Biotechnologically Produced Lactobionic Acid on Laying Hens’ Productivity and Egg Quality during Early Laying Period
by Jelena Zagorska, Diana Ruska, Vitalijs Radenkovs, Karina Juhnevica-Radenkova, Tatjana Kince, Ruta Galoburda and Ilze Gramatina
Animals 2024, 14(20), 2966; https://doi.org/10.3390/ani14202966 - 14 Oct 2024
Viewed by 727
Abstract
Lactobionic acid (Lba), an oligosaccharide aldonic acid, has demonstrated various health-promoting benefits and applications in diverse areas. Lba has been recognized for its multifunctional properties, such as metal ion chelation and calcium sequestration. This study aimed to evaluate the effects of supplementing the [...] Read more.
Lactobionic acid (Lba), an oligosaccharide aldonic acid, has demonstrated various health-promoting benefits and applications in diverse areas. Lba has been recognized for its multifunctional properties, such as metal ion chelation and calcium sequestration. This study aimed to evaluate the effects of supplementing the diet of early-laying hens with Lba (EXP group) on their performance and the physical–chemical properties, and nutritional quality of eggs. The 12-week study involved 700 Sonja breed hens per group, with the EXP group’s diet enriched with 2% of biotechnologically produced Lba, while the control group (CON) received no Lba supplementation. Lba supplementation influenced both the hen’s performance and egg quality, particularly in terms of egg production and fatty acid accumulation. Performance in the EXP group was significantly improved (p < 0.05), showing a 4.6–8.9% increase compared to the CON group at all experiment stages. Lba also promoted an increase in monounsaturated fatty acid (MUFA) content, particularly palmitoleic and vaccenic acids. Overall, Lba supplementation enhanced both the productivity of laying hens and the nutritional value of eggs during the early laying period. Full article
(This article belongs to the Special Issue Enhancing Product Excellence in Poultry: Key Factors Influencing Egg and Meat Quality)
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13 pages, 2767 KiB  
Article
Plasma Biochemistry, Intestinal Health, and Transcriptome Analysis Reveal Why Laying Hens Produce Translucent Eggs
by Yuanjun Du, Dan Hao, Wei Liu, Wei Liu, Dapeng Li, Qiuxia Lei, Yan Zhou, Jie Liu, Dingguo Cao, Jie Wang, Yan Sun, Fu Chen, Haixia Han and Fuwei Li
Animals 2024, 14(17), 2593; https://doi.org/10.3390/ani14172593 - 6 Sep 2024
Viewed by 590
Abstract
Producing translucent eggs has been found to reduce the quality and safety of the eggs, as well as the demand from consumers. However, the intestinal function and the molecular mechanism for the production of translucent eggs remain uncertain. A total of 120 eggs [...] Read more.
Producing translucent eggs has been found to reduce the quality and safety of the eggs, as well as the demand from consumers. However, the intestinal function and the molecular mechanism for the production of translucent eggs remain uncertain. A total of 120 eggs from 276-day-old Jining Bairi were divided into two groups based on eggshell translucence: the translucent egg group (group T) and the normal group (group C). Group T exhibited thicker eggshells and a lower egg yolk color. Subsequently, we divided the chickens into translucent and normal groups based on their egg quality. We then assessed the plasma biochemical index, intestinal morphology and structure, enzyme activity, and antioxidant capacity of the hens producing translucent eggs compared to those producing normal eggs. The results showed that the ratio of duodenal villus length to crypt depth, succinate dehydrogenase (SDH) activity, chymotrypsin, total ATPase (T-ATPase), alkaline phosphatase (AKP), and glutathione peroxidase (GSH-Px) activities were decreased in the hens produced translucent eggs (p < 0.05), but malondialdehyde (MDA) content was increased (p < 0.05); jejunal lipase activity, Na+K+-ATPase activity, total antioxidant capacity (T-AOC), and GSH-Px activities were decreased (p < 0.05) in group T; ileal amylase and Ca2+Mg2+-ATPase activities were also decreased (p < 0.05) in group T. In addition, we identified a total of 471 differentially expressed genes (DEGs) in duodenal tissue, with 327 up-regulated genes and 144 down-regulated genes (|log2FC| ≥ 1 and p < 0.05). Enrichment analysis showed that the up-regulated genes, such as GSTT1, GSTO2, and GSTA3, were mostly enriched in metabolism of xenobiotics by cytochrome P450, drug metabolism-cytochrome P450, and oxidative phosphorylation pathways. The results of our study indicate that plasma lipid metabolism disorder, decreased intestinal antioxidant capacity, and altered intestinal metabolism capabilities may influence the formation of translucent eggs. Full article
(This article belongs to the Special Issue Enhancing Product Excellence in Poultry: Key Factors Influencing Egg and Meat Quality)
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16 pages, 656 KiB  
Article
Data-Mining Methodology to Improve the Scientific Production Quality in Turkey Meat and Carcass Characterization Studies
by José Ignacio Salgado Pardo, Francisco Javier Navas González, Antonio González Ariza, José Manuel León Jurado, Nuno Carolino, Inês Carolino, Juan Vicente Delgado Bermejo and María Esperanza Camacho Vallejo
Animals 2024, 14(14), 2107; https://doi.org/10.3390/ani14142107 - 19 Jul 2024
Viewed by 1463
Abstract
The present research aims to describe how turkey meat and carcass quality traits define the interest of the scientific community through the quality standards of journals in which studies are published. To this end, an analysis of 92 research documents addressing the study [...] Read more.
The present research aims to describe how turkey meat and carcass quality traits define the interest of the scientific community through the quality standards of journals in which studies are published. To this end, an analysis of 92 research documents addressing the study of turkey carcass and meat quality over the last 57 years was performed. Meat and carcass quality attributes were dependent variables and included traits related to carcass dressing, muscle fiber, pH, colorimetry, water-holding capacity, texture, and chemical composition. The independent variables comprised publication quality traits, including journal indexation, database, journal impact factor (JIF), quartile, publication area, and JIF percentage. For each dependent variable, a data-mining chi-squared automatic interaction detection (CHAID) decision tree was developed. Carcass or piece yield was the only variable that did not show an impact on the publication quality. Moreover, color and pH measurements taken at 72 h postmortem showed a negative impact on publication interest. On the other hand, variables including water-retaining attributes, colorimetry, pH, chemical composition, and shear force traits stood out among the quality-enhancing variables due to their low inclusion in papers, while high standards improved power. Full article
(This article belongs to the Special Issue Enhancing Product Excellence in Poultry: Key Factors Influencing Egg and Meat Quality)
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11 pages, 1668 KiB  
Article
Analysis of the Quality and Chemical Composition of Double-Yolked Eggs Compared to Those of a Normal Structure
by Kamil Drabik, Karolina Wengerska, Kornel Kasperek, Sebastian Knaga and Justyna Batkowska
Animals 2024, 14(11), 1568; https://doi.org/10.3390/ani14111568 - 25 May 2024
Viewed by 1123
Abstract
The study material consisted of 360 eggs from a reproductive flock of meat-type hens; 240 were double-yolked eggs and 120 were single-yolked as a control group. The eggs were numbered individually and then analysed for their quality in terms of characteristics of the [...] Read more.
The study material consisted of 360 eggs from a reproductive flock of meat-type hens; 240 were double-yolked eggs and 120 were single-yolked as a control group. The eggs were numbered individually and then analysed for their quality in terms of characteristics of the whole egg (weight, shape index, specific gravity), shell (colour, strength, weight, density), albumen (pH, height, weight, Haugh units) and yolk (colour, weight, shape index, pH). During the analyses, yolks were sampled for analyses including basic composition, fatty acid profile (by gas chromatography) and fatty acid indices. It was found that double-yolked eggs differed significantly from single-yolked ones in terms of weight, proportion of individual elements in the egg weight, total protein content in the yolks as well as in terms of the fatty acid profile and their indices both due to the presence or absence of two yolks and in the context of the individual yolks analysed. The results indicate the possibility of using double-yolked eggs as table eggs due to the absence of negative effects stemming from being double-yolked and the increased content of biologically important components such as fatty acids. Full article
(This article belongs to the Special Issue Enhancing Product Excellence in Poultry: Key Factors Influencing Egg and Meat Quality)
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12 pages, 912 KiB  
Article
Comparison of Fatty Acid Profile in Egg Yolk from Late-Age Hens Housed in Enriched Cages and in a Free Range System
by Meng Peng, Siria Tavaniello, Mirosław Banaszak, Sebastian Wlaźlak, Marisa Palazzo, Giulia Grassi and Giuseppe Maiorano
Animals 2024, 14(7), 1099; https://doi.org/10.3390/ani14071099 - 4 Apr 2024
Viewed by 1579
Abstract
In recent years, the free-range system for laying hens has increased, driven by societal sensitivity to animal welfare. This study aimed to comparatively analyze the total lipid, cholesterol, and fatty acid composition of egg yolks of late-age laying hens reared in enriched cages [...] Read more.
In recent years, the free-range system for laying hens has increased, driven by societal sensitivity to animal welfare. This study aimed to comparatively analyze the total lipid, cholesterol, and fatty acid composition of egg yolks of late-age laying hens reared in enriched cages (C) and the free-range system (FR). Eggs were collected from Lohmann Brown Classic hens at the 68th, 70th, 72nd, and 74th week of age. The concentrations of total lipids and cholesterol were not affected (p > 0.05) by either factor. Egg yolk from the FR group showed lower (p < 0.01) monounsaturated fatty acids and higher (p < 0.01) polyunsaturated fatty acid (PUFA) compared with that of the C group. From a nutritional point of view, the PUFA n-6/n-3 and the PUFA/SFA ratios of egg yolk from the FR group were favorably lower and higher (p < 0.01) compared with the C one. Conversely, hen age did not affect (p > 0.05) the fatty acid composition of yolks. Interactions between factors were found for total n-3 and n-6 PUFA and the n-6/n-3 ratio (p < 0.01), as well as the thrombogenic index (p < 0.05). In conclusion, the results confirmed that the free-range system may improve the nutritional yolk fatty acid profile and its positive impact on human health. Full article
(This article belongs to the Special Issue Enhancing Product Excellence in Poultry: Key Factors Influencing Egg and Meat Quality)
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