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PubMed1993

Evaluation of egg injection method of pantothenic acid in turkey eggs and effect of supplemental pantothenic acid on hatchability.

Two experiments were conducted with a commercial strain cross of 120 Large White British United Turkeys of America to determine the effect of pantothenic acid egg injections and dietary pantothenic acid on hatchability. The hens were housed individually in cages in a conventional house. In Experiment 1, three dietary treatments were used: 1) an unsupplemented practical corn-soybean meal basal diet; 2) the basal diet supplemented with 37.4 mg pantothenic acid/kg; and 3) the basal diet supplemented with 74.8 mg pantothenic acid/kg. Incremental dietary supplemental pantothenic acid levels increased the transfer of pantothenic acid in eggs, but did not result in a hatchability increase over the unsupplemented pantothenic acid basal diet. The response patterns from dietary pantothenic acid for the reproductive variables were similar whether the data were analyzed on a production period basis using all of the hens or on a subset of hens producing eggs in each production period. In Experiment 2, with hens fed 37.4 mg supplemental pantothenic acid/kg of diet, hatchability did not increase in eggs injected with 1,800 micrograms pantothenic acid per egg as compared with uninjected eggs and eggs injected with the vitamin carrier solution. The results of the study indicate that hatchability was not increased in turkey eggs from hens fed supplemental pantothenic acid or with egg pantothenic acid injections, which suggests that pantothenic acid is not limiting for hatchability in commercial turkey hen diets that contain 10.5 mg/kg or more of pantothenic acid.

Animal Nutritional Physiological Phenomena↗

PubMed1987

Evidence of anti-embryonation immunity and egg destruction in mice sensitized with immature eggs of Schistosoma japonicum.

BALB/c mice sensitized by repeated injections of immature eggs of the trematode worm, Schistosoma japonicum, were challenged with low numbers of cercariae and evidence was sought for inhibition of embryonation by examination of eggs in livers and intestines at days 40 - 42 of infection. In contrast to the situation in unsensitized control mice, a greater proportion of dead eggs was noted in tissues of many of egg-sensitized mice. There was also a decrease in the proportion of mature eggs relative to control mice. A substantial number of egg - sensitized mice contained no eggs in the liver though eggs were readily detected in their intestinal walls. The data support the concept that immune effector mechanisms act on eggs in a manner that prevents their full development into a miracidium and thus a rich source of immunopathologic antigens.

Animals↗

PubMed1976

Biotin-binding protein from chicken egg yolk. Assay and relationship to egg-white avidin.

1. Biotin in chicken egg yolk is non-covalently bound to a specific protein that comprises 0.03% of the total yolk protein (0.8 mg/yolk). This biotin-binding protein is not detectable by the normal avidin assay owing to the biotin being tightly bound. Exchange of [14C]biotin for bound biotin at 65 degrees C is the basis of an assay for this protein. 2. Biotin-binding protein from egg yolk is distinguishable from egg-white avidin on Sephadex G-100 gel filtration, although the sizes of the two proteins appear quite similar. 3. Biotin-binding protein is denatured at a lower temperature and freely exchanges biotin at lower temperatures than does avidin. 4. The biotin-binding protein in egg yolk is postulated to be responsible for the deposition of biotin in egg yolk. D-[carboxyl-14C]Biotin injected into laying hens rapidly appears in the egg bound to yolk biotin-binding protein and avidin. Over 60% of the radioactivity is eventually deposited in eggs. The kinetics of biotin deposition in the egg suggests a 25 day half-life for an intracellular biotinyl-coenzyme pool in the laying hen.

Animals↗

PubMed2004

An evaluation of the diagnostic value of different skin tests with egg in clinically egg-allergic children having atopic dermatitis.

Skin testing is a common diagnostic procedure in food allergy, but the final diagnosis of food allergy is based on the clinical response to food challenge. We studied the value of the skin prick-prick test (SPT), skin application food test (SAFT) and atopy patch test (APT) with fresh egg extract in diagnosing egg allergy. Ten clinically egg-allergic children with atopic dermatitis (AD; age 10 months to 8.4 yr, mean 3.4 yr) and 10 egg-tolerant children with and 10 without AD (age 2.4-11 yr, mean 5.5 yr) participated. In SAFT several false-negative reactions were seen, whereas all clinically egg-allergic children were positive in SPT and 40-60% in APT. In APT and in SPT false-positive reactions to egg were observed. In this study comprising a small number of patients including control subjects, neither SAFT nor APT with fresh whole egg extract were able to increase the diagnostic accuracy in detecting egg-allergic children with AD compared with SPT.

Child↗

PubMedDate not supplied

Egg white-specific IgE level as a tolerance marker in the follow up of egg allergy.

Forty patients with symptomatic immediate hypersensitvity to egg who did not have atopic dermatitis were evaluated to determine if they continued to remain clinically symptomatic. Each had specific IgE in vitro and positive prick-test to egg. All patients were on an egg elimination diet. During the follow-up an open egg rechallenge was performed along with a determination of egg white-specific IgE by CAP System. The egg white-specific IgE values were higher in the positive challenge group than in the negative one (p < 0.01, Mann-Whitney Test). There was a direct proportional relationship between the levels of egg white-specific IgE and the likelihood of positive challenge. Specific IgE values above 1.20 KUA/L could be adequate grounds for delaying the follow-up of egg challenge.

Antibody Specificity↗

PubMed1984

Increasing hatchability of turkey eggs by matching incubator humidity to shell conductance of individual eggs.

One of the most important factors determining hatchability of avian eggs is the proper water balance of the eggs during incubation. In turkey eggs, a total diffusive water loss (F) of 12 +/- 1% SD initial egg mass in 28 days, yielded maximal hatchability irrespective of the combination of eggshell water vapor conductance (G) and incubator humidity (PI), which brought about this water loss. A good correlation was found between G as obtained at the beginning of incubation and the final F in a given PI. The G in a random sample of 1256 fresh turkey eggs was normally distributed around the mean of 18.70 +/- 2.87 SD milligrams (100 g X day X torr)-1 (Coefficient of variation = 15.3%). The distribution of G in eggs with dead in the shell embryos had, in addition, two more peaks of G values [around 22.5 and 13.0 mg (100 g X day X torr)-1]. When eggs were sorted into low (less than 17), medium (17 to 20), and high (greater than 20) G categories, and incubated at low (19.4), medium (26.6), and high (33.9) torr PI, respectively, hatchability increased by a factor of 1.08. Poor hatchabilities were obtained in mismatching humidities and conductances. It seems that hatchability success may be experimentally improved if a correct rate of water loss is fitted to sorted eggs during incubation.

Animals↗

PubMed1987

Influence of supplemental fat on weights of eggs and yolks during early egg production.

An experiment was conducted to determine the influence of dietary fat on weight of eggs and egg yolks of White Leghorn hens from 24 to 38 wk of age. Beginning at 24 wk of age, nine experimental units of eight hens each were fed one of five diet treatments. Treatments consisted of a corn-soybean meal diet containing no added fat, diets containing 3 or 6% animal-vegetable fats (A-V fat) formulated to be isocaloric and equinitrogenous with the no added fat diet, and diets containing 3 or 6% A-V fat in which the metabolizable energy (ME) concentration increased 105 kcal/kg with each 3% increment of A-V fat. Weights of eggs, yolks, and whites were measured biweekly. Supplemental A-V fat did not affect rate of egg production, but feed efficiency was improved significantly as ME increased from diets of increasing ME. No effect of A-V fat on egg or yolk weight was observed until after 4 wk of treatment (28 wk of age). From this time through 12 wk of treatment, a linear increase in yolk weight with increments of A-V fat (P less than .01) occurred, irrespective of diet series (isocaloric or increasing ME). Concurrently, there was a nonsignificant (P less than .10) trend for increased egg weight as A-V fat level increased, but weights of egg whites were not affected significantly. Average increases in yolk and egg weights during the period when hens were 28 through 36 wk of age were approximately .5 and 1 g, respectively, when 6% A-V fat was used, irrespective of diet series.(ABSTRACT TRUNCATED AT 250 WORDS)

Animals↗

PubMed1975

Comprehensive evaluation of fatty acids in foods. III. Eggs and egg products.

To prepare a comprehensive table of lipids and fatty acids in foods, the U.S. Department of Agriculture has has conducted an intensive survey of the world's literature published since 1960. Examination of an extensive number of reports on the fatty acid composition of the lipids of eggs of the domestic hen shows the composition to be relatively stable and subject to alteration only by major changes in dietary fat. Large eggs contain more lipid and fatty acids on a per-egg basis than do small eggs. Complete extraction of bound lipid in egg yolk is necessary for quantification of lipid classes and cannot be achieved with apolar solvents. Lipid class compositional studies indicate that 83 percent of total egg lipids are fatty acids. This percentage figure provides the basis for converting fatty acid data expressed as weight per cent methyl esters to the gram-per-100-gm,-food basis used in nutrient tables. Reliable, up-to-date tabulations of total lipids and fatty acids in eggs of different species and egg products are presented.

Age Factors↗

PubMed1988

Ovostatin, an endogenous trypsin inhibitor of sea urchin eggs: purification and characterization of ovostatin from eggs of the sea urchin, Strongylocentrotus intermedius.

A trypsin inhibitor, termed ovostatin, has been purified approximately 265-fold with 82% yield, from unfertilized eggs of the sea urchin Strongylocentrotus intermedius, using trypsin coupled Sepharose 4B as an affinity column for chromatography. The isolated ovostatin is homogeneous in sodium dodecyl sulfate/polyacrylamide gel electrophoresis, the estimated molecular weight being 20K-21.5K. Ovostatin inhibits preferentially trypsin-like endogenous protease purified from the eggs of the same species and bovine pancreatic trypsin and also bovine pancreatic chymotrypsin. Values of IC50 (amount causing 50% inhibition of enzymes) for trypsin-like protease purified from eggs of the same species, bovine pancreatic trypsin, and bovine pancreatic chymotrypsin, are 0.91 +/- 0.13 micrograms/ml (4.55 +/- 0.65 x 10(-8)M), 3.0 +/- 0.28 microgram/ml (1.5 +/- 0.14 x 10(-7)M), and 4.8 +/- 0.2 microgram/ml (2.4 +/- 0.1 x 10(-7)M), respectively, in the experimental condition used. Kinetic studies indicate that ovostatin is a noncompetitive inhibitor of trypsin. The inhibitor is relatively heat labile. NaCl (0.025-0.01 M) enhances the inhibitor activity, whereas KCl is inhibitory. Ovostatin requires a low concentration of Ca2+ for activity. The activity is higher in unfertilized eggs than in fertilized eggs; total activity and specific activity in unfertilized eggs is about 1.67-fold and 1.85-fold higher than those in fertilized eggs, respectively. We believe that ovostatin may regulate the function of the cortical granule protease and other trypsin-like proteases that are activated in sea urchin eggs during fertilization.

Animals↗

PubMed1995

Egg fluids and cells of the chorioallantoic membrane of embryonated chicken eggs can select different variants of influenza A (H3N2) viruses.

Growth of influenza viruses in embryonated eggs frequently results in the selection of virus variants with amino acid changes near the receptor-binding pocket of the hemagglutinin molecule, yet the mechanism by which this third form of influenza variation occurs (the other two being antigenic drift and shift) has not been clearly defined. Because egg-mediated variation might affect influenza vaccine and surveillance programs, we have initiated studies to determine the site(s) of variant virus selection within the embryonated egg. In this report we show that both the cells of the chorioallantoic membrane (CAM) and the fluids from embryonated chicken eggs are capable of selecting variant influenza viruses, but that these variants are distinct at the molecular level depending on the conditions of virus propagation. Serial passage of viruses in cells of the chorioallantoic membrane selects one set of variants which possess specific amino acid changes near the receptor binding pocket of the hemagglutinin molecule characteristic of viruses grown in embryonated eggs. However, passage of the same viruses in mammalian tissue culture cells supplemented with egg fluids selects a separate set of hemagglutinin variants also characteristic of viruses grown in eggs, yet at different residues from those observed following passage in CAM. These results suggest that two separate mechanisms may exist in the embryonated egg that lead to the selection of variant influenza viruses: one at the cellular level and another at the extracellular level.

Allantois↗

PubMed1999

Efficacy of disinfection of shell eggs externally contaminated with Salmonella enteritidis. Implications for egg testing.

Experimental contamination of the surface of shell eggs by dipping in a culture of Salmonella enteritidis resulted in the presence of Salmonella enteritidis in/on the shells as well as shell membranes but not in the egg content. Disinfection with Lugol's solution, chlorhexidine, ethanol, quarternary ammonium solutions or flaming after dipping in ethanol failed to achieve complete decontamination of the shell and membranes with resulting false positives when eggs were broken for culturing of the content. Dipping eggs for three seconds in boiling water resulted in complete destruction of Salmonella enteritidis in shells and membranes but sometimes caused the eggs to crack. A method of aseptically opening eggs without risk of contaminating the content from the shell or membrane was developed. Salmonella enteritidis deposited in/on the shell and membranes did not multiply during storage of the eggs at 20 degrees C for four weeks, the counts seemed to decrease. No Salmonella enteritidis was detected in the contents of any contaminated eggs.

Animals↗

PubMed2004

Pallisentis rexus from the Chiang Mai Basin, Thailand: ultrastructural studies on egg envelope development and the mechanism of egg expansion.

Pallisentis rexus Wongkham & Whitfield, 1999 (Eoacanthocephala: Quadrigyridae) infects the freshwater snakehead fish, Channa striata, in the Chiang Mai Basin, Thailand. All stages of egg development within the body cavity of the female parasite were observed, using transmission electron microscopy. Changes in mature eggs after contact with water were also investigated. The mature egg has five egg envelopes separated from each other by four gaps. The fertilization membrane, which is formed first, is pushed centrifugally by other, subsequently formed, envelopes and gaps, which produces a final total shell thickness of 8-36 microm around the acanthor. The disappearance of the outermost layer and the unpleating of an adjacent inner layer causes the expansion of eggs on contact with water. The volume of an expanded egg is approximately 27 times that of an unexpanded one, but the density of eggs is reduced from a value greater than water to one almost equal to water. This is believed to aid the dispersion of eggs.

Acanthocephala↗

PubMed2001

Response of foodborne Salmonella spp. marker strains inoculated on egg shell surfaces to disinfectants in a commercial egg washer.

The objective of this study was to determine the effectiveness of an iodine based disinfectant (IBD, Iocide, Biomedical Development Corporation, San Antonio, TX) on Salmonella enteritidis and S. typhimurium inoculated on egg shell surfaces under simulated industry egg processing conditions with a commercial egg washer used as the sanitizer delivery system. Re-circulated egg washer water containing 1.40-2.85 g/l total dissolved solids was obtained from a commercial egg processing. Sanitizing treatments consisted of distilled deionized water (DDW), IBD, and chlorine (CL; 200 ppm). All treatments (DDW, IBD and CL) significantly (p < 0.05) decreased Salmonella spp. populations on the shell compared to dry (no spray) egg controls. However, efficacy of egg sanitizers appeared to be dependent on the level of total dissolved solids in the egg wash water.

Animals↗

PubMed1979

Dependence of the effects of dietary cholesterol and experimental conditions on serum lipids in man. III. The effect on serum cholesterol of removal of eggs from the diet of free-living habitually egg-eating people.

Forty-four healthy free living volunteers were used to study the effect of the removal of eggs from a habitual egg-rich diet. The subjects, recruited by advertising, normally consumed at least 1 egg per day. During the 3-week experimental period they were not allowed to eat any eggs or products containing large amounts of eggs, except cakes and tarts. Elimination of eggs from a habitual egg-rich diet did result in a small but significant decrease in serum cholesterol levels in all subjects. No correlation could be demonstrated between changes in serum cholesterol levels and the age of the subjects and between changes in serum cholesterol levels and the numbers of eggs eaten per week before the experimental period. A significant negative correlation was found between changes in serum cholesterol levels and the Quételet index for obesity and between changes in serum cholesterol levels and the serum cholesterol levels before the experimental period. The results indicate that a very variable response is present in a human population toward dietary cholesterol. More research seems to be necessary to describe and select the population of hyperresponders, the subjects who are more sensitive to changes in dietary cholesterol, and the hyporesponders. The results moreover indicate that effects of dietary changes in a free-living population are much smaller than can be accomplished in populations under controlled conditions.

Adult↗

PubMed2005

Effects of blue lupin (Lupinus angustifolius) in organic layer diets and supplementation with foraging material on egg production and some egg quality parameters.

Six groups of organically fed hens were studied for egg production, feed parameters, and egg quality from 20 to 31 wk of age. Treatments were 3 diets (0, 15, and 25% blue lupin) with or without supplements of foraging material (whole carrots and corn silage). Increased lupin content increased nonstarch polysaccharides content and reduced methionine content below the hens' requirement. Egg production at 31 wk was lower with the 25% lupin diet without (69%) and with foraging material (76%) compared with the other diets (approximately 90%). Egg weight was highest with the 0% lupin diet (64 g), and 15% lupin diet (60 g), whereas the 25% lupin diet without and with foraging material resulted in egg weights of 58 and 56 g, respectively. Feed intakes were approximately 113 g of diet/ hen per d and 113 g of supplement/hen per d in 0 and 15% lupin treatments, respectively. Feeding the 25% lupin diet significantly reduced diet intake to approximately 91 g, and increased supplement intake to 118 g for the treatment with foraging material. Eggs from treatments with foraging material had significantly higher sulfur-like aftertaste in sensory evaluation. Yolk color became significantly lighter and more yellow with lupin content, but darker and less greenish with foraging material. Increased lupin levels decreased albumen DM, whereas foraging material had no effect. Inclusion of 25% lupin in layer diets is only recommended when supplying some methionine source, as egg production and quality parameters are dramatically impaired. However, supplement of foraging material significantly improves egg production.

Animal Feed↗

PubMed2001

Morphological and biochemical changes of isolated chicken egg-envelope during sperm penetration: degradation of the 97-kilodalton glycoprotein is involved in sperm-driven hole formation on the egg-envelope.

The chicken egg-envelope is made of two major glycoprotein components, which are designated as gp97 and gp42 (after their molecular masses). To elucidate how these two components are involved in macromolecular organization of the chicken egg-envelope, the isolated egg-envelope was characterized by immunochemical and biochemical methods. The gp97 was suggested to be a homologue of mouse ZPB based on the similarities of N-terminal and internal sequences. Immunoblotting using anti-gp97 monoclonal antibodies and two-dimensional gel electrophoresis with or without mercaptoethanol treatment revealed that gp97 formed a homodimer through disulfide bonds, whereas gp42 did not. Under indirect immunofluorescence microscopy, the anti-gp97 antibody visualized indistinct, small spots on the egg-envelope, whereas the anti-gp42 antibody showed a meshwork of blurry, fibrous structures. The hole formation on the egg-envelope by in vitro sperm penetration was completely inhibited by two anti-gp97 monoclonal antibodies. Interestingly, the anti-gp97 monoclonal antibodies blocked the proteolysis not only of gp97 but also of gp42 during incubation of the egg-envelope with either sperm or the crude chicken acrosin. Taken together, these results indicate that gp97 may play pivotal roles not only in constitution of the macromolecular organization of the egg-envelope but also in triggering hydrolysis of the egg-envelope during sperm penetration.

Amino Acid Sequence↗

PubMed2004

Genetic mapping of quantitative trait loci affecting body weight, egg character and egg production in F2 intercross chickens.

Phenotypic measurements of chicken egg character and production traits are restricted to mature females only. Marker assisted selection of immature chickens using quantitative trait loci (QTL) has the potential to accelerate the genetic improvement of these traits in the chicken population. The QTL for 12 traits (i.e. body weight (BW), six for egg character, three for egg shell colour and two for egg production) of chickens were identified. An F2 population comprising 265 female chickens obtained by crossing White Leghorn and Rhode Island Red breeds and genotyped for 123 microsatellite markers was used for detecting QTL. Ninety-six markers were mapped on 25 autosomal linkage groups, and 13 markers were mapped on one Z chromosomal linkage group. Eight previous unmapped markers were assigned to their respective chromosomes in this study. Significant QTL were detected for BW on chromosomes 4 and 27, egg weight on chromosome 4, the short length of egg on chromosome 4, and redness of egg shell colour (using the L*a*b* colour system) on chromosome 11. A significant QTL on the Z chromosome was linked with age at first egg. Significant QTL could account for 6-19% of the phenotypic variance in the F2 population.

Analysis of Variance↗

PubMed1980

Classification of bacteria from commercial egg washers and washed and unwashed eggs.

A total of 432 bacterial isolates from washed and unwashed eggs, egg-washer surfaces, and washwaters from five egg-grading plants in Maryland and southeastern Pennsylvania were classified. Counts on equipment surfaces showed considerable variation from plant to plant, reflecting care used in cleaning. Unwashed eggs had a higher percentage of gram-positive cocci (71%), and isolates included Streptococcus faecalis, Aerococcus, and Escherichia coli, which were not isolated from equipment surfaces and washwaters. Equipment surfaces had a higher proportion of actinomycetes than unwashed eggs, and predominant gram-negative rods were Alcaligenes and Moraxella, which were not found on unwashed eggs. Flavobacterium and Alcaligenes have been implicated in shell egg rots, Staphylococcus aureus has been implicated in food poisoning, and organisms resembling micrococci and actinomycetes have been found in broken-out egg products.

Animals↗