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At least 271 records · Page 15Linked to original sources
PubMed2001

The effect of shell egg pasteurization on the protein quality of albumen.

The effect of a low-temperature, extended-time, in-shell pasteurization process on the protein quality of egg albumen was evaluated. Ten dozen fresh chicken eggs were pasteurized in a hot-air oven at 55 C for 180 min. The eggs were refrigerated and broken out for analysis on Days 0, 7, 14, 28, 42, and 56 following pasteurization. There were no significant differences in total or soluble protein over the experimental period for the pasteurized or unpasteurized albumen. Mean protein content was 80.6 +/- 0.5% for the pasteurized albumen and 80.9 +/- 0.5% for the unpasteurized albumen. In vitro digestibility, as measured by the AOAC method, was 82.4 +/- 0.7% for the pasteurized albumen and 81.7 +/- 0.6% for the unpasteurized albumen. There were no significant differences over the experimental period in the digestibility of the samples. Free amino acids and discriminant-computed protein efficiency ratio (DC-PER) also did not differ between the pasteurized and unpasteurized albumens or over the experimental period. The in-shell pasteurization process used had no effect on the protein quality of albumen.

Amino Acids↗
PubMed1982

Resistance of the shell membrane and mineral layer to diffusion of oxygen and water in flexible-shelled eggs of the snapping turtle (Chelydra serpentina).

At oviposition, flexible eggshells of many turtles have an outer mineral layer and an inner membrane layer of approximately equal thickness. We measured conductances of both layers to H2O and O2 at various levels of eggshell hydration. Both the mineral layer of the eggshell and the shell membrane offer significant resistance to diffusion of water vapor and oxygen in eggshells of the snapping turtle, Chelydra serpentina. Conductance to water vapor increases in both the membrane and mineral layer with increasing hydration of the eggshell, but conductance to oxygen decreases under similar conditions. Removal of the mineral layer increases conductance to oxygen in moist and dry eggshells, but decreases conductance at intermediate levels of dehydration. Removal of the mineral layer consistently increases conductance to water vapor. The eggshell membrane accounts for 24-76% of overall resistance to diffusion of water vapor. These results suggest that bulk flow of H2O or physical changes in the shell may interact with diffusion to limit gas exchange through the turtle eggshell.

Animals↗
PubMed1989

Two outbreaks of Salmonella enteritidis phage type 4 infection associated with the consumption of fresh shell-egg products.

In 1988 there were two outbreaks of infection with Salmonella enteritidis phage type 4 in adjacent local authorities. The first affected 18 of 75 helpers and guests who attended a private function. Investigations revealed that home-made vanilla ice-cream containing uncooked eggs was the vehicle of infection and the causative organism was identified at the premises of the egg producer. The second affected 84 of 422 delegates attending a conference dinner, and 12 of 50 hotel staff at risk. A dessert made with lightly-cooked egg yolk and raw egg white was associated with infection, and the epidemic strain was cultured from the shell of an egg and an environmental sample from the producer's farm. It is of interest that one outbreak involved free-range and one battery-produced eggs, and that in one the vehicle was prepared at home and in the other in commercial premises. In neither incident was any deficiency in standards of egg production or catering practice discovered.

Animals↗
PubMed1988

Further studies of effects of sodium aluminosilicate on egg shell quality.

Five experiments were conducted using 36 dietary treatments to compare chloride salts and HCl as chemical sources of Cl for the adjustment of dietary Cl when using sodium aluminosilicate (SAS), to compare SAS to natural zeolites (clinoptilolite and mordenite), and to determine the appropriate level of dietary SAS for optimum egg specific gravity. The methods of Na and Cl correction used in the various treatments included altering the levels of NaCl, calcium chloride (CaCl2), potassium chloride (KCl), magnesium chloride (MgCl2), iron chloride (FeCl3), or hydrochloric acid (HCl). Experimental diets were fed for 6 to 8 wk. Results of all experiments (except Experiment 2) indicated that the addition of SAS to layer diets improved egg specific gravity and that correction for Na by removal of NaCl and the addition of HCl was not necessary for SAS to be effective. No beneficial effects of dietary SAS on egg specific gravity were observed when Na and Cl corrections were made using CaCl2, KCl, MgCl2, or FeCl3. The feeding of SAS has no influence on egg production in Experiments 1 and 3 but significantly improved egg production in Experiment 4, when it was added to diets containing 2.75% Ca. An adverse effect on production of feeding SAS was observed, especially at the higher levels of SAS in Experiments 2 and 5. In general, SAS tended to reduce feed consumption, with no effect on egg weight. It was concluded that .75% SAS will improve egg specific gravity approximately 1 to 3 units and that correction for Na was not necessary for SAS to be effective.

Aluminum Silicates↗
PubMed1980

Localization of lysyl oxidase in hen oviduct: implications in egg shell membrane formation and composition.

Lysyl oxidase activity was found in the isthmus (the membrane-forming region) of the hen's oviduct in a copper-rich region proximal to the shell gland. Desmosine and isodesmosine, cross-linking compounds associated with mature elastin, were found in hydrolysates of the shell membrane, confirming the necessity for lysyl oxidase in its biosynthesis. Shell membranes from hens fed a copper-deficient diet or a diet supplemented with beta-aminopropionitrile had a reduced content of desmosine and isodesmosine.

Amino Acid Oxidoreductases↗