Search Results (1,015)

A total of 216 Hy-Line brown laying hens (28 week old) were utilized for this experiment. The laying hens were randomly divided into three treatments. Each treatment had six replications, and there were 12 hens in each replication. The ambient temperature was 32 ± 1 °C from 9:00 am to 5:00 pm, and 26 ± 1 °C otherwise. Treatments included a basal diet (CON), basal diet +0.075% betaine (TRT1), and basal diet +0.15% betaine (TRT2). The results indicated that incorporating betaine into the diets of laying hens led to a significant improvement in egg production between weeks 6 and 8 (p < 0.05). HU height showed a linear improvement in week 8 alongside betaine supplementation. At week 8 of the experiment, there were significant increase in the digestibility of DM, nitrogen (p < 0.05). Moreover, there was a linear decrease in gas emission of NH_3, H₂S (p < 0.05), and Methyl mercaptans (p = 0.05) in week 8 in hens whose diet was supplemented with betaine. Betaine also linearly reduced blood cortisol (p < 0.01). In summary, increasing betaine supplementation in the diet of laying hens during the summer season enhanced egg production, egg quality, gas emission, and blood profile. Full article

Particulate matter (PM) is a significant air pollutant in modern egg production. However, high-quality PM data from commercial egg farms are still very limited. A 6-month study, covering both cold and hot seasons, measured PM₁₀ concentrations and emissions in a 140,000-hen commercial laying hen house in the Midwest USA. An advanced measurement system was implemented for continuous and real-time monitoring, collecting data from 67 online instruments and sensors. The study generated 4318 h of valid PM₁₀ data, with 97.8% data completeness. The average daily mean (ADM) PM₁₀ concentration in the house exhaust air, standardized to 20 °C and 1 atm, was 236 ± 162 (ADM ± standard deviation) µg m⁻³. The ADM net PM₁₀ emission was 18.9 ± 2.2 mg d⁻¹ hen⁻¹. Increasing outdoor temperatures were correlated with decreased indoor PM₁₀ concentrations but increased overall emissions. Comparison with the ADM emission of 12.4 ± 13.3 mg d⁻¹ hen⁻¹ from the same house during a previous six-month study in 2004–2005 revealed that artificial hen molting in this study increased PM₁₀ concentrations and emissions. Extrapolating the ADM PM₁₀ emission from the house, the ADM PM₁₀ emission from the entire egg farm was estimated at 35.6 ± 31.1 kg d⁻¹ (or 35.6 ± 4.5 kg d⁻¹ with a 95% confidence interval). This study provides valuable insights into air quality in animal agriculture and contributes high-quality and real-world data for use in data-driven approaches such as artificial intelligence, machine learning, data mining, and big data analytics. Full article

As demand for plant-based bakery products rises, suitable egg substitutes are needed to preserve product quality. This study evaluated the functional, nutritional, and sensory effects of plant-based egg substitutes in vegan muffins, focusing on texture, rheology, nutrition, antioxidants, amino acids, and storage. To address this, muffins were prepared by replacing eggs with chickpea aquafaba, chia gel, flaxseed gel, psyllium husk, ripe banana, and soapwort extract, and each formulation was systematically characterized. Rheological analysis showed that banana and chia gel improved viscoelastic behavior, while soapwort enhanced foaming capacity. Hardness varied between 1266.15 gf in soapwort muffins and 2735.73 gf in chia muffins (p < 0.05). Compositional analysis showed that protein content varied between 5.24 and 8.54 g/100 g, whereas psyllium and flaxseed significantly increased dietary fiber levels (1.50 g/100 g; p < 0.05). Chia and psyllium also enhanced the total phenolic content and antioxidant bioaccessibility. While the plant-based muffins showed lower levels of essential amino acids, they contained sufficient amounts of arginine and glutamic acid. Sensory scores ranged between 6.00 and 8.50, with banana muffins closest to the control. Principal component analysis highlighted ingredient-specific differences. These findings support the use of plant-based ingredients as functional egg replacements in vegan muffin formulations. Full article

This study developed and evaluated plant-based mayonnaise formulations in which egg yolk was replaced with aquafaba (15–25%) and stabilized with gum tragacanth (0.3–1.0%). Formulations were prepared using canola oil and stored at 4 °C for 28 days. Aquafaba extract was characterized for total phenolic content (TPC) and total flavonoid content (TFC), while mayonnaise samples were assessed for physicochemical composition, creaming index, antioxidant activity, viscosity, texture, sensory properties, and microbiological stability. Total phenolic content (TPC) rose from 17.52 mg GAE/g at 10 µg to 135.34 mg GAE/g at 100 µg (p < 0.05), while total flavonoid content (TFC) increased from 76.95 to 192.42 mg TE/g over the same concentration range. These increases demonstrate the high antioxidant potential of aquafaba extract. The 25% aquafaba + 1% gum tragacanth formulation (T₃) showed the highest protein content, viscosity, firmness, and antioxidant capacity, with improved storage stability compared to the control. FTIR analysis identified functional groups such as phenols, esters, and carboxylic acids, suggesting contributions to antioxidant activity and emulsion stability. Sensory evaluation indicated strong acceptance for T₃. These results demonstrate that aquafaba combined with gum tragacanth can effectively replace egg yolk while maintaining desirable quality attributes. Full article

Peeled hard-cooked eggs (HCEs) are a popular and convenient choice for consumers and food servicers. A recent outbreak and several recalls of HCEs have highlighted their susceptibility to contamination with Listeria monocytogenes. HCEs are generally treated with antimicrobials, such as citric acid, to enhance the safety and quality of the product. A 2019 multistate outbreak linked to consumption of contaminated HCEs in the U.S. prompted research on the effectiveness of citric acid, and other organic acids, to control L. monocytogenes on this food product. This study therefore assessed the use of organic acids as antimicrobials against L. monocytogenes on HCEs. HCEs were dip-inoculated with L. monocytogenes, resulting in an initial concentration of ca. 8 log CFU/HCE. Following air-drying for 10 min, HCEs were treated at 5 or 25 °C with water, 0.3 or 2% citric acid, or 2% acetic, lactic, or malic acid for up to 24 h to determine reductions in L. monocytogenes populations. After 24 h of treatment, 0.3% citric acid treatment resulted in population reductions of <1.24 log CFU/HCE regardless of treatment temperature, while 2% organic acids resulted in statistically significant reductions of 2.88–4.78 log CFU/HCE at 5 °C and 2.35–5.10 log CFU/HCE at 25 °C. The highest L. monocytogenes reductions on HCEs resulted from the 2% malic acid treatment at 5 °C and the 2% acetic acid treatment at 25 °C. Primary modeling was used to determine the inactivation kinetics and model fit with the Weibull and log-linear models, both estimating the rapid rates of inactivation when using the 2% malic and lactic acid treatments at 25 °C. The results of this study suggest that 2% acetic, lactic, and malic acids may be effective treatments for the control of L. monocytogenes on HCEs. Full article

The high acidity, alcohol, and mycotoxin levels in distiller’s grains (DGs) limit its application in practical production. To address these issues, a new DG fermentation technique was developed in this research. Firstly, four strains were selected and the fermentation conditions were optimized to ferment the fresh DGs. When the inoculum was set at 8%, the fermentation temperature was maintained at 35 °C, the fermentation time lasted for 48 h, the bacterial mixture ratio (Bacillus subtilis ASAG 216: Lactobacillus acidophilus G1: Saccharomyces cerevisiae ANP 101: Streptococcus thermophilus EFR 046) was 1:1:2:1, and the contents of crude protein in fermented DGs (FDGs) were the highest, so we chose these fermentation conditions to ferment the DGs. In addition, under these fermentation conditions, the amino acids were significantly (p < 0.05) increased while the concentrations of crude fiber and mycotoxins contents were significantly (p < 0.05) decreased in FDGs than in DGs. Subsequently, the nutritional value of DGs and FDGs were evaluated using a two-step in vitro digestion method. The digestibility of dry matter, protein, and crude fiber increased by 16.23%, 13.54%, and 64.09%, respectively, in FDGs compared to that in DGs. Finally, laying hens were treated by adding 0%, 1%, 2%, and 4% FDG to the basal diet for 4 weeks. The results demonstrated that addition of 2% FDG in the diet could significantly (p < 0.05) increase the laying rate of hens compared to that fed the control diet, while addition of 4% FDG in the diet could remarkably (p < 0.05) reduce the rate of broken eggs compared to the other groups. There were no significant (p > 0.05) differences in other indices. These indicates that FDG has potential as a functional feed additive to enhance animal productivity. Full article

The consumption of animal- and plant-based protein food is increasing as the world population grows. Alternative protein sources that are nutritious, safe and sustainable are needed. There is a growing research interest in integrating wheat-based staple foods, such as pasta, with new ingredients that could also provide nutritional and health benefits. Despite their unquestionable nutritional value, new pasta formulations need to be evaluated in terms of technological/sensory quality. In this study, we assessed the quality and flavour of traditional egg pasta fortified with two alternative protein sources: hazelnut flour and cricket powder. It is known that a quality pasta tends to lose fewer solids during cooking. In parallel with classical evaluation of cooking and sensory characteristics, proton nuclear magnetic resonance (¹H NMR) spectroscopy of the metabolites released during the cooking process and volatile fingerprint analysis with quartz microbalance (QMB) electronic nose (E-nose) were performed. These approaches showed results complementary to those obtained from classical quality and sensory analyses, thus demonstrating the potential of ¹H NMR and E-nose in pasta quality assessment. Overall, the pasta fortification with cricket powder and hazelnut flour affected the matrix mobility by modulating the release of chemical components into the water during cooking and overcooking processes; moreover, it significantly altered the pasta sensory profile in terms of aroma and texture. This finding highlights the complexity of balancing technological improvement with sensory appeal in food product development. Full article

Background: Previous research examining the effects of omnivorous and plant-based diets on cardiovascular disease (CVD) outcomes has produced inconsistent findings, and the importance of diet quality is overlooked. Our study aimed to develop a novel heart-protective diet index to assess the association of a high-quality, predominantly plant-based diet—including fish, eggs, and low-fat dairy products—with CVD incidence and mortality. Methods: This study included 192,274 participants in the UK Biobank (mean age: 56.3 ± 7.9 years) without CVD at baseline who completed a 24 h recall Oxford WebQ questionnaire. Using the Oxford WebQ questionnaire, we developed and validated a novel heart-protective diet score (HPDS) based on 22 food groups. Cox proportional hazard models were used to study the associations between HPDS and outcomes. Results: During a median follow-up of 12.3 years, 20,692 CVD events and 1131 CVD deaths were observed. After adjusting for demographics, Townsend deprivation index, lifestyle, and history of chronic diseases, participants in the top HPDS quartile were at lower risk, compared to those in the bottom quartile, of overall CVD (HR: 0.92 [95%CI: 0.88, 0.95]), IHD (HR: 0.89 [95%CI: 0.84, 0.94]), MI (HR: 0.85 [95%CI: 0.77, 0.94]), and HF (HR: 0.86 [95%CI: 0.77, 0.95]). Conclusions: Adherence to a healthy, predominantly plant-based heart-protective diet rich in non-starchy vegetables, fruits, wholegrains, fish, eggs, and low-fat dairy products is associated with a reduced cardiovascular disease incidence and mortality. Further research in diverse ethnic populations is necessary to examine the reproducibility of our findings and enhance generalizability. Full article

This study investigated the effects of probiotic supplementation on performance, egg quality, antioxidant capacity, gut morphology, fecal microbiota, and bone morphology in Lohmann Brown laying hens aged 44 weeks over a 16-week period. Ninety-six hens were randomly divided into control and probiotic groups (n = 48 each). The probiotic group received probiotic supplement containing Lactobacillus acidophilus KUEN 1607 and Pediococcus acidilactici KUEN 1608 via drinking water at 0.5%. Probiotic supplementation significantly improved feed conversion ratio (FCR), eggshell strength and thickness, and albumen quality (p < 0.001) and reduced the incidence of cracked and shell-less eggs (p < 0.05). Yolk and serum cholesterol levels decreased (p < 0.001), and antioxidant parameters improved, along with elevated serum IgG (p < 0.001). Histological analysis showed an increased ratio of villus height to crypt depth (p < 0.001) in the jejunum, indicating enhanced intestinal health. Fecal samples revealed increased Lactobacillus spp. and reduced coliform counts (p < 0.001), suggesting improved gut microbiota balance. While bone volume and surface area showed no significant difference, 3D geometric morphometric analysis identified subtle shape changes in long bones, especially the femur and tibiotarsus. These findings demonstrate that the selected probiotic combination supports nutrient utilization, egg quality, gut integrity, immune status, and skeletal health, offering a sustainable strategy to enhance productivity and welfare in laying hens. Full article

Background/Objectives: Cancer is one of the deadliest diseases worldwide. Despite the existing treatments, the adverse side effects and the increasing drug resistance to the current therapies lead to a reduced quality of life for patients and poor prognosis. The pyrimido[5,4-d]pyrimidine compound (PP) was identified as a promising new anticancer drug due to its potent activity against colorectal and triple-negative breast cancers; however it showed poor aqueous solubility and safety profile. This study aimed the synthesis of compound PP, its encapsulation in liposomal formulations based on phosphatidylcholines (PC), the characterization of liposomal formulations and its biological evaluation. Methods: A new synthesis method for PP was developed. The compound was incorporated into different liposomal formulations. The hydrodynamic size, polydispersity, and zeta potential of loaded and non-loaded formulations were measured by DLS. The cytotoxic effects of compound PP, placebo nanoformulations, and PP-loaded nanoformulations were assessed in colorectal (HCT 116) and triple-negative breast cancer (MDA-MB-231) cell lines, as well as in non-tumor BJ-5ta cells. Results: The PP compound was efficiently synthesized. The PP-loaded liposomal formulations exhibit sizes below 150 nm, low polydispersity, and long-time stability upon storage at 4 °C. The antitumor compound was encapsulated with excellent efficiency, and sustained release profiles were obtained. The PP compound showed high activity against HCT 116 (IC₅₀ = 2.04 ± 0.45 µM) and MDA-MB-231 (IC₅₀ = 5.24 ± 0.24 µM) cell lines. DPPC-containing formulations were effective against cancer cells, but showed toxicity comparable to free PP in BJ-5ta normal cells. Conversely, PP-EggPC-Chol-L formulation displayed strong anticancer activity with residual toxicity to normal cells. Conclusions: The PP-loaded liposomal formulation, composed of 70% PC from egg yolk (EggPC) and 30% cholesterol (Chol), designated as PP-EggPC-Chol-L, was the most promising formulation, showing effective anticancer activity in both cancer cell lines and a significant improvement in the safety profile which is of utmost importance to progress to the next phase of drug development. Full article

As the laying cycle is prolonged, the egg albumen quality exhibits a declining trend. A Haugh unit (HU) is a standard measure of the albumen quality, which reflects viscosity and freshness. During the late laying period, the HU not only decreased significantly, but also exhibited greater variability among individuals. The magnum, as the primary site of albumen synthesis, plays a central role in this process; however, the mechanisms by which it regulates the albumen quality remain unclear. To address this, we obtained genomic and transcriptomic data from 254 individuals, along with single-cell RNA sequencing (scRNA-seq) data of the magnum tissue. Genome-wide association studies (GWAS) across five laying stages (66, 72, 80, 90, and 100 weeks of age) identified 77 HU-associated single-nucleotide polymorphisms (SNPs). Expression quantitative trait locus (eQTL) mapping linked these variants to the expression of 12 genes in magnum tissue. In addition, transcriptomic analysis using linear regression and random forest models identified 259 genes that significantly correlated with the HU. Single-cell RNA sequencing further revealed two key cell types, plasma cells and a subset of epithelial cells, marked by ADAMTSL1 and OVAL, which are functionally relevant to the HU. Through integrated Transcriptome-Wide Association Study (TWAS) and Summary-data-based Mendelian Randomization (SMR) analyses, we identified four robust regulators of the albumen quality: CISD1, NQO2, SLC22A23, and CMTM6. These genes are functionally involved in mitochondrial function, antioxidant defense, and membrane transport. Overall, our findings uncovered the genetic and cellular mechanisms underlying age-related decline in the albumen quality and identified potential targets for improving the egg quality in aging flocks. Full article

Microbial fuel cells (MFCs) can have high pollutant removal efficiencies and generate electricity; however, the use of selective membranes represents a considerable expense. In this investigation, the performance of a membraneless MFC was evaluated at different hydraulic retention times (HRTs) of 12, 24, 36, and 48 h. The chemical oxygen demand removal efficiencies (CODREs) were 93.5, 90.9, 87.3, and 85.4%, and the biochemical oxygen demand (BODRE) values were 94.5, 91.5, 88.9, and 85.5 at HRTs of 48, 36, 24, and 12 h, respectively. Lower concentrations of solids (suspended solids and total dissolved solids), total nitrogen, phosphorus, fats and oils, and microbiological contamination (helminth eggs and fecal coliforms) were detected when operating the system at a 48 h HRT. At an HRT of 12 h, no decrease in electrical conductivity was detected, whereas at 48 h, it decreased by 19.6%. The oxidation–reduction potential and OCV increased at longer HRTs. The microorganisms detected at the anode were Achromobacter denitrificans, Achromobacter anxifer, and Pseudomonas aeruginosa. The 48 h HRT improved the chemical, physical, and microbiological quality of the municipal wastewater, favoring voltage generation. Full article

Heavy metal pollution in rice fields is a major concern; however, little research has addressed its exposure and risk to waterbirds inhabiting rice fields. We investigated the accumulation of heavy metals (Cd, Pb, As, Cr, Cu, and Zn) in sediment, water, food, feces, feathers, and eggshell samples collected from different nesting sites (Chongwei Village and Wuji Village) of little egrets (Egretta garzetta) on Hainan Island, China, and compared the differences in their breeding parameters and eggshell quality. Higher levels of heavy metals were observed in all samples except feces from Wuji Village compared to those from Chongwei Village. As, Cd, and Pb exhibited little bioaccumulation in all feather and eggshell samples, whereas Cr concentrations in feather samples from both heronries and eggshell samples in Wuji Village exceeded the toxicity threshold in birds, indicating that the high maternal Cr was transferred to eggs in Wuji Village. Significantly lower hatching and breeding success rates were observed in Wuji Village than in Chongwei Village, which may be closely related to Cr contamination. This study revealed that waterbirds breeding in rice fields are under threat from heavy metal contamination and highlighted the suitability of bird feathers and eggshells as biomonitors of the environment. Full article

Protein-rich foods, such as meats, eggs, nuts, legumes, and dairy foods, can be important sources of micronutrients, especially those micronutrients that tend to be widely under-consumed. The source of dietary protein, animal or plant origin, is therefore a relevant consideration in the transition to healthier and sustainable diets. In this study, 1589 Australian adult diets with higher diet quality and lower environmental impact were isolated from Australian Health Survey data. These diets were primarily differentiated by lower intake of energy-dense/nutrient-poor discretionary foods. These diets were grouped according to the proportion of total protein obtained from animal and plant sources. On average, 55% of protein was from animal sources and 45% was plant derived. As the proportion of animal protein increased, total dietary protein intake also increased, and total energy intake decreased. Diets with between 60 and 80% of protein from animal sources met the greatest number of Estimated Average Requirements (EARs). Furthermore, diets with this ratio of animal protein were closest to benchmarks when assessed as a proportion of EAR met. That said, across all identified “sustainable healthy diets”, calcium, vitamins B6 and A, zinc, and magnesium were at risk of inadequate intake. This evidence suggests that a diet with around 60–80% of total protein coming from animal sources can reduce the risks of inadequate intake of micronutrients in a sustainable diet. Full article

Background/Objectives: The consumption of liquid egg products is rising. While thermal pasteurization improves safety and shelf life, it can affect product quality. Furthermore, egg products continue to cause many foodborne illnesses, especially those caused by Salmonella enterica subspecies enterica serovar Enteritidis (Salmonella Enteritidis). Bacteriophages (or phages) are an effective alternative to specifically fight foodborne bacteria. This study aimed to evaluate (i) the stability of phage vB_SeEM_UALMA_PCSE1 (PCSE1) under different conditions of temperature and pH; (ii) the effect of multiplicity of infection (MOI) and temperature on phage efficacy; (iii) the bactericidal effect of phage PCSE1 against S. Enteritidis in liquid whole eggs compared to thermal pasteurization; and (iv) the effect of both treatments on the physicochemical and functional properties of liquid whole eggs. Methods: For this, stability tests, bacterial growth inhibition assays in culture media and liquid eggs, and physicochemical and functional analyses were conducted. Results: Phage PCSE1 was (i) stable at pH 7 and 8, and at 4, 25, and 37 °C for 56 days; (ii) effectively prevented S. Enteritidis growth in TSB (reduction of 1.8, 4.5, and 4.5 log colony-forming units (CFU)/mL at 4, 10, and 25 °C, respectively, relative to the bacterial control); (iii) controlled S. Enteritidis in liquid whole eggs at 25 °C (reduction of 5.8 log CFU/mL relative to the bacterial control) comparable to pasteurization (reduction of 5.2 log CFU/mL); and (iv) preserved eggs’ properties, contrarily to pasteurization. Conclusions: These findings suggest PCSE1 is a promising strategy to fight S. Enteritidis in liquid egg products, though further studies on shelf-life are needed. Full article