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J De Baerdemaeker

Publications and source records attributed to J De Baerdemaeker.

15 recordsLinked to original sources
PubMed2006

Probability of an egg cracking during packing can be predicted using a simple non-destructive acoustic test.

1. The aim of this investigation was to test the predictive power of the dynamic stiffness measurement to identify eggs which are most likely to crack under field conditions. 2. A representative sample of eggs (n = 1660) was collected from the front of the cages in a commercial battery unit. Egg weight, % damping and dynamic stiffness (Kdyn) were recorded using an acoustic crack detection device. Intact eggs were marked and replaced in the front of the cages. These eggs were subsequently passed through online collection, grading and packing machinery, along with a volume of unmarked eggs. At the end of packing the acoustic test was repeated on the marked eggs, and these were subsequently categorised as being either intact (0) or cracked (1). 3. A logistic regression of the probability of cracking vs Kdyn revealed that as the Kdyn measurement decreases below 15,000 N/m there is a rapid increase in the probability that an egg will crack during routine handling. 4. Additional variables (visit, egg weight,% damping and position in the house (battery [1 to 7], side [1, 2] and tier [1 to 8]) were also fitted to the model but only egg weight, visit and tier effects significantly improved the model fit. 5. This study confirms that the dynamic stiffness measurement can predict the probability of an egg cracking in the field and with high precision. As this measurement also has a high heritability, it could be incorporated into breeding programmes, where it would offer an excellent method to improve eggshell quality and reduce the incidence of cracked eggs.

Acoustics↗
PubMed2006

Semiautonomous development of the extraembryonic membranes in the chicken embryo.

Based on an old paradigm that the extra-embryonic membranes develop semiautonomously from the embryo, it can also be postulated that subembryonic fluid (SEF) will be formed semiautonomously against embryonic growth, because the formation of SEF is mediated by the yolk sac membrane. In this study, we interfered in the development of SEF or the embryo. The acoustic resonance technique (which measures the resonant frequency of an excited egg) was used as a nondestructive tool to monitor the development of SEF. In the first experiment, in which the embryo was killed chemically with NaN3, it was proven that the formation of SEF continued, even when the embryo was killed after the initiation of the growth of the yolk sac membrane. In the second experiment, in which the development of SEF was inhibited chemically with amiloride, it was shown that the embryo developed further, although SEF formation was inhibited. In the last experiment, it was shown that the age of the flock affected the development of the embryo and the sudden decrease of the resonant frequency in a different way. However, some presetting conditions, such as storage, may affect both in a similar way. Our results further strengthen the idea that the formation of SEF develops semiautonomously against embryonic development by using the nondestructive acoustic resonance technique as an indirect method to monitor yolk sac membrane formation.

Aging↗
PubMed2006

Monitoring of eggshell breakage and eggshell strength in different production chains of consumption eggs.

We first tried to monitor the critical points for eggshell breakage in different logistic chains. Second, we examined whether there was a difference in eggshell strength among eggs produced in different housing systems. Finally, we developed a model to investigate the relation between eggshell strength and the likelihood of an egg cracking during handling and grading. Four logistic chains with different housing systems (battery cages, furnished cages, aviary, and free-range), all housing Bovans Goldline chickens in their mid-lay (45 wk), were compared. In every chain, a randomized set of 1,500 eggs was sampled, and the strength was defined. At every critical point in every logistic chain, the eggs were reexamined for breakage. The classic and furnished cage systems showed the highest percentage of breakage directly at point of lay (6.73 and 10.72%), whereas the other systems showed lower breakage (1.94% in the aviary and 1.99% in the free-range system). Further, in the logistic chain, grading and packing of the eggs generated the second highest percentage of breakage (from 1.50 to 2.65%). Breakage due to transportation ranged from 0.16 to 2.65%. There was a significant difference among the eggshell strength (shell stiffness and damping ratio) of eggs from chickens in different housing systems, showing eggs from chickens in the aviary system to be stronger than cage eggs (classic and furnished) and free-range eggs to be weaker than the other eggs. A significant correlation was found between eggshell strength and the likelihood of breakage in the production chains. In conclusion, it was first shown that, besides the laying, packing of the eggs is a critical point in the logistic chain of consumption eggs; second, the strength of the eggs in the different housing systems differed, and, finally, the eggshell stiffness and damping ratio of consumption eggs are an acceptable measure for rapid eggshell quality assessment and could provide a good predictive value for eggshell breakage in all types of table egg production chains.

Animal Husbandry↗
PubMed2005

Heritability and genetic correlation of measurements derived from acoustic resonance frequency analysis; a novel method of determining eggshell quality in domestic hens.

Cracked eggshells result in economic loss and provide a route for pathogenic organisms to enter the egg. Genetic factors that contribute to shell strength are likely to decrease the risk that an egg will crack when subject to insult. A novel measurement, the dynamic stiffness of the eggshell (Kdyn) was examined to determine if it might be used in the genetic selection of hens with improved eggshell characteristics. The measurement is determined from acoustic resonance frequency analysis. The estimates of heritability for the novel measurement of Kdyn were moderately high and ranged from 0.33 to 0.53 depending on the model used for the estimation. The estimates of genetic correlation of Kdyn with eggshell breaking strength (0.49) and static stiffness (0.57) were positive and relatively large as expected. There was a small negative genetic correlation between Kdyn and egg production from 26 to 50 weeks of age (-0.19) and a moderate one from 58 to 74 weeks of age (-0.36). The moderate heritability and relative independence of Kdyn indicates that this measurement could be used successfully in a breeding programme to improve shell quality and to reduce the incidence of cracks.

Animals↗
PubMed2005

Comparison of three lines of broiler breeders differing in ascites susceptibility or growth rate. 1. Relationship between acoustic resonance data and embryonic or hatching parameters.

Ascites is a prevalent cardiovascular disease among modern broilers with negative impacts on production and animal welfare. The peak of mortality due to ascites occurs at the end of the growing period, but the etiology of this problem may start during embryonic development. A few recent reports have demonstrated that the signs of ascites susceptibility are manifested during the late stages of incubation. In the current study, we used a nondestructive method based on egg acoustic resonance parameters [resonant frequency (RF) and damping] to establish a relationship between embryo physiological events during early development in broiler eggs and susceptibility to ascites. The hatching eggs of 3 broiler lines differing in ascites susceptibility were used for this study: ascites-resistant dam line (DAR), ascites-sensitive dam line (DAS), and ascites-sensitive sire line (SASL). These lines were selected on the basis of fast growth, high breast meat yield, and ascites induction at low temperatures such that the order of ascites susceptibility in terms of mortality was SASL >> DAS > DAR. Eggs were incubated under standard conditions in forced-draft incubators. We measured egg weights at setting, albumen pH, Haugh units (HU) at setting, and embryo weights at d 11 and 18, at internal pipping (IP), and at hatch. The durations of IP, external pipping (EP), and hatching were also determined. At 2 hourly periods during incubation, egg RF and damping were also measured. There were differences in egg weights between DAR and SASL vs. DAS, but albumen HU, albumen pH, and the ratio of yolk weight to egg weight were similar. There were differences in RF, damping, embryonic growth rates, and hatching events. Changes in resonant frequency and damping, which certainly suggest eggshell differences among lines, were not totally related to variations in physiological events during early and late embryonic development. A comparison between DAR and DAS, between DAS and SASL, or DAR and SASL indicates that sensitivity to ascites and selection for rapid growth rate in ascites-sensitive lines have different effects on embryonic parameters. We concluded that the sensitivity of broiler breeders to ascites does not influence egg internal quality, but the occurrence of ascites sensitivity in broilers could not be reliably predicted by early in ovo acoustic resonance parameters and hatching events.

Acoustics↗
PubMed2004

New approach of testing the effect of heat stress on eggshell quality: mechanical and material properties of eggshell and membrane.

1. The effect of high temperature on eggshell quality was investigated by measuring the mechanical and material properties of shell and membranes. 2. Heat exposure resulted in a decrease in zootechnical performance and eggshell thickness, increase in egg breakage, and unchanged egg shape index. 3. The static stiffness (Kstat), dynamic stiffness (Kdyn) and modulus of elasticity of the eggshell were not significantly affected by high temperature. Membrane prolongation increased significantly while membrane attachment strength and breakage strength tended to decrease and increase, respectively. The relationships between these variables were changed by high temperature. 4. Neither Kstat nor Kdyn could give a reasonable explanation for the changed eggshell quality induced by heat stress. The decreased eggshell thickness and changed properties of shell membrane may be responsible, at least partially, for the decreased shell quality of eggs from heat-stressed hens.

Animals↗
PubMed2002

Measuring the eggshell strength of 6 different genetic strains of laying hens: techniques and comparisons.

1. Eggshell quality was compared in 6 different strains of laying hens. Three strains were commercial; the three others were experimental. 2. Four different variables describing the strength of eggshells were investigated. Three of them were the classical ones eggshell thickness, shell stiffness measured during quasi-static compression and breaking force. Dynamic stiffness, introduced by Coucke (Ph.D. Thesis, KU Leuven, 1998), was the 4th. The fact that this measurement is dynamic could be helpful in genetic selection for eggshell breakage, because forces applied to the egg in practice are dynamic, rather than static. 3. Hisex White hens produce eggs with the strongest eggshell, in terms of all 4 eggshell variables. However, their shell quality in terms of breaking force did not remain constant over the laying period, unlike 4 other strains. 4. All strains showed a decline in quasi-static stiffness over time. 5. The eggshell thickness of three strains showed a decline over time. 6. Dynamic stiffness remained constant or improved in all strain. 7. All variables describing the mechanical eggshell strength gave different information.

Animals↗
PubMed1999

Measuring the mechanical stiffness of an eggshell using resonant frequency analysis.

1. A new method was introduced for the measurement of mechanical eggshell characteristics based on the analysis of the vibration response of a chicken egg excited with a non-destructive impact. Four major topics were examined. 2. The 3 dimensional vibration pattern of an intact chicken egg was described for the spherical vibration with the lowest resonant frequency. 3. The resonant frequency of this basic vibration mode and the total egg mass were used to calculate a dynamic stiffness value of the eggshell based on a mathematical mass-spring model. 4. A correlation analysis between this dynamic stiffness value and several common egg and eggshell variable was calculated. Pearson correlation coefficients between the dynamic stiffness and static stiffness, eggshell thickness at the equator, eggshell width and shape index were all significantly different from zero and were 0.71, 0.60, 0.43 and 0.51, respectively. 5. Graphical analysis of the static vs. the dynamic eggshell stiffness indicated that eggs with thick shells (>360 microm) had a higher static stiffness value than the dynamic stiffness measurement, whereas the static stiffness of eggs with thin shells (>300 microm) was lower than the dynamic stiffness. 6. The new vibration test method is a promising alternative for evaluating mechanical eggshell properties because of its non-destructive nature and brief measuring time.

Animals↗
PubMed1995

Predictive microbiology in a dynamic environment: a system theory approach.

The main factors influencing the microbial stability of chilled prepared food products for which there is an increased consumer interest-are temperature, pH, and water activity. Unlike the pH and the water activity, the temperature may vary extensively throughout the complete production and distribution chain. The shelf life of this kind of foods is usually limited due to spoilage by common microorganisms, and the increased risk for food pathogens. In predicting the shelf life, mathematical models are a powerful tool to increase the insight in the different subprocesses and their interactions. However, the predictive value of the sigmoidal functions reported in the literature to describe a bacterial growth curve as an explicit function of time is only guaranteed at a constant temperature within the temperature range of microbial growth. As a result, they are less appropriate in optimization studies of a whole production and distribution chain. In this paper a more general modeling approach, inspired by system theory concepts, is presented if for instance time varying temperature profiles are to be taken into account. As a case study, we discuss a recently proposed dynamic model to predict microbial growth and inactivation under time varying temperature conditions from a system theory point of view. Further, the validity of this methodology is illustrated with experimental data of Brochothrix thermosphacta and Lactobacillus plantarum. Finally, we propose some possible refinements of this model inspired by experimental results.

Bacteria↗
PubMed1994

Computer aided microbial safety design of food processes.

To reduce the time required for product development, to avoid expensive experimental tests, and to quantify safety risks for fresh products and the consequence of processing there is a growing interest in computer aided food process design. This paper discusses the application of hybrid object-oriented and rule-based expert system technology to represent the data and knowledge of microbial experts and food engineers. Finite element models for heat transfer calculation routines, microbial growth and inactivation models and texture kinetics are combined with food composition data, thermophysical properties, process steps and expert knowledge on type and quantity of microbial contamination. A prototype system has been developed to evaluate changes in food composition, process steps and process parameters on microbiological safety and textual quality of foods.

Computer-Aided Design↗
PubMed1992

Dynamic mathematical model to predict microbial growth and inactivation during food processing.

Many sigmoidal functions to describe a bacterial growth curve as an explicit function of time have been reported in the literature. Furthermore, several expressions have been proposed to model the influence of temperature on the main characteristics of this growth curve: maximum specific growth rate, lag time, and asymptotic level. However, as the predictive value of such explicit models is most often guaranteed only at a constant temperature within the temperature range of microbial growth, they are less appropriate in optimization studies of a whole production and distribution chain. In this paper a dynamic mathematical model--a first-order differential equation--has been derived, describing the bacterial population as a function of both time and temperature. Furthermore, the inactivation of the population at temperatures above the maximum temperature for growth has been incorporated. In the special case of a constant temperature, the solution coincides exactly with the corresponding Gompertz model, which has been validated in several recent reports. However, the main advantage of this dynamic model is its ability to deal with time-varying temperatures, over the whole temperature range of growth and inactivation. As such, it is an essential building block in (time-saving) simulation studies to design, e.g., optimal temperature-time profiles with respect to microbial safety of a production and distribution chain of chilled foods.

Bacteria↗