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It was investigated whether shellac nanoemulsion coating might preserve the internal quality of chicken eggs and increase their shelf life. Using a high energy approach with an ultraturrax set at 16,000 rpm, shellac, purified water, tween 80, and biosilica were emulsified. A total of 120 chicken eggs were divided into 4 groups: 1) uncoated (control), 2) coated with 0.5% w/w of biosilica, 3) coated with 1.0 % w/w of biosilica, 4) coated with 1.5% w/w of biosilica in shellac nanoemulsion. The eggs were stored at room temperature for 6 weeks and their quality parameters were observed weekly. The results showed that coating eggs with shellac nanoemulsion and biosilica at concentrations of 0-1.5% w/w significantly affected their internal quality (p<0.05) compared to uncoated eggs. The shellac nanoemulsion formulation with 1% w/w of biosilica concentration showed the best internal quality parameter values up to week 6 of storage as follows: yolk index 0.18; egg white index 0.03; pH 9.10; HU value 42; weight loss 2.89%. The addition of biosilica to a shellac-based nanoemulsion shows promise as an eco-friendly coating material that can prolong the shelf life and maintain the internal quality of chicken eggs.

A method for the simultaneous determination of selenomethionine (SeMet), selenocysteine (SeCys), and selenite [Se(IV)] in chicken eggs was developed. A sample preparation protocol including defatting, protein denaturation, and carbamidomethylation was optimized in order to achieve complete protein digestion and to avoid SeCys losses. Quantification was carried out by reversed-phase HPLC–inductively coupled plasma mass spectrometry (ICP MS) after quantitative isolation of the selenium-containing fraction by size-exclusion liquid chromatography. The detection limits were 0.06, 0.003, and 0.01 µg g −1 (dry weight) for SeCys, Se(IV) and SeMet, respectively, and the precision was 5–10%. The end products of carbamidomethylation of the different selenium species were identified for the first time by electrospray QTOF MS after custom-designed 2D HPLC purification. Differences in selenium speciation in egg yolk and white were highlighted, the yolk containing more SeCys and the white more SeMet. An insight into selenium bioaccessibility in eggs was obtained by digestion with simulated gastric and gastrointestinal juices and size-exclusion HPLC-ICP MS. Figure Selenium speciation in chicken eggs

ABSTRACT The paper compares and analyses the content of fatty acids in yolk of the commercially available ordinary chicken eggs and Brand A and Brand B black-bone chicken eggs, thus providing theoretical and practical references for selective consumption of chicken eggs. The results have shown that a total of 18 types of fatty acids are detected in 3 types of chicken egg yolk, including 6 types of saturated fatty acids (SFA), 12 types of unsaturated fatty acids (UFA), 6 types of monounsaturated fatty acids (MUFA), and 6 types of polyunsaturated fatty acids (PUFA). There are no significant differences in content of total fatty acid (FA), SFA, MUFA, PUFA, ω-6 PUFA, and ω-3 PUFA among the three types of eggs (P>0.05). The content of C14:1 fatty acid in yolk of Brand A black-bone chicken eggs is significantly higher than that in Brand B black-bone chicken eggs (P<0.05). The contents of C16:1 fatty acid in yolk of ordinary chicken eggs and Brand A black-bone chicken eggs are significantly higher than that in Brand B black-bone chicken eggs (P<0.05). The contents of linoleic acid, (C18:2n6c), α-linolenic acid (C18:3n3), and DHA (C22:6n3) in yolk in Brand A and Brand B black-bone chicken eggs are higher than that in ordinary chicken eggs but the difference is not significant (P>0.05). The ratio of ω-6 PUFA/ω-3 PUFA in yolk of Brand A black-bone chicken eggs is somewhat lower than that in the ordinary chicken eggs and the ratio of ω-6 PUFA/ω-3 PUFA in yolk of Brand B black-bone chicken eggs is significantly lower than that in the ordinary chicken eggs (P<0.05). The results have indicated that the nutritive value of fatty acid in black-bone chicken eggs is higher than that in ordinary chicken eggs from the perspective of assessing the ω-6 PUFA/ω-3 PUFA ratio.

The goal of the presented studies was to investigate speciation and bioavailability of iodine from chicken eggs versus iodized kitchen salt with an in vitro method. Determination of iodine total content in chicken eggs and iodized kitchen salt was carried out by inductively coupled plasma mass spectrometry (ICP MS). The majority of iodine was accumulated in the yolk—the concentration was even 37 times higher than in white. Chicken eggs were treated with buffer (Tris HCl pH = 7.5) and enzymatic extraction media and analyzed by size exclusion chromatography hyphenated with inductively coupled plasma mass spectrometry (SEC ICP MS). The enzymatic extraction being an in vitro bioavailability assessment method was based on two-stage digestion model simulating gastric (pepsin digestion) and intestinal (pancreatin digestion) juices. Speciation analyses along with bioavailability studies presented iodide as the major form in chicken eggs. The bioavailability was established as 33% from white and 10% from yolk and decreased with longer time of boiling. It allows to suggest that the majority of iodine remains in forms bound to non-digestible coagulated and water-insoluble proteins.

Egg is an encapsulated source of macro and micronutrients that meet all requirements to support embryonic development until hatching. The perfect balance and diversity in its nutrients along with its high digestibility and its affordable price has put the egg in the spotlight as a basic food for humans. However, egg still has to face many years of nutritionist recommendations aiming at restricting egg consumption to limit cardiovascular diseases incidence. Most experimental, clinical, and epidemiologic studies concluded that there was no evidence of a correlation between dietary cholesterol brought by eggs and an increase in plasma total-cholesterol. Egg remains a food product of high nutritional quality for adults including elderly people and children and is extensively consumed worldwide. In parallel, there is compelling evidence that egg also contains many and still-unexplored bioactive compounds, which may be of high interest in preventing/curing diseases. This review will give an overview of (1) the main nutritional characteristics of chicken egg, (2) emerging data related to egg bioactive compounds, and (3) some factors affecting egg composition including a comparison of nutritional value between eggs from various domestic species.

Quail eggs as a food item have recently been introduced into the diet of some Cameroonians. These eggs are being sold in local markets, but with many unfounded health claims. One claim is that quail eggs can reduce blood glucose levels in diabetics. It was therefore necessary to evaluate the effect of consuming quail eggs on blood glucose levels, lipid profiles, and oxidative stress parameters in diabetes-induced rats. Twenty Wistar rats weighing, on average, 250 g were divided into four groups of five rats each. Group 1 consisted of rats with normal blood glucose, and the other three groups (2, 3, and 4) consisted of diabetes-induced rats achieved by intravenous injection of streptozotocin. During 16 days, rats in groups 1 and 2 received distilled water; and rats in groups 3 and 4 received quail and chicken eggs, respectively, with gastroesophageal probe at a dose of 1 mL/200 g body weight. Fasting blood glucose levels were determined in all the groups on the 1st, 7th, 14th, and 17th days after induction of diabetes. On the 17th day, the fasting rats were sacrificed, and blood and liver samples were collected for biochemical analyses. In 17 days, the consumption of quail and chicken eggs had no effect on blood glucose levels of diabetic rats. Total cholesterol levels were higher in groups 3 (75.59 mg/dL) and 4 (59.41 mg/dL) compared to group 2 (55.67 mg/dl), although these differences were not significant (all p>0.05). Triglyceride levels were significantly higher (p <0.05) in groups 3 (106.52 mg/dL) and 4 (109.65 mg/dL) compared to group 2 (65.82 mg/dL). Quail eggs had no effect on oxidative stress parameters (malondialdehyde, hydroperoxides, and catalase). The consumption of quail eggs by diabetic rats at the tested dose had no effect on blood glucose level and oxidative stress parameters and may have a negative effect on lipid profile.

Human infection with avian influenza A H7N9 virus emerged in eastern China in February, 2013, and has been associated with exposure to poultry. We report the clinical and microbiological features of patients infected with influenza A H7N9 virus and compare genomic features of the human virus with those of the virus in market poultry in Zhejiang, China. Between March 7 and April 8, 2013, we included hospital inpatients if they had new-onset respiratory symptoms, unexplained radiographic infiltrate, and laboratory-confirmed H7N9 virus infection. We recorded histories and results of haematological, biochemical, radiological, and microbiological investigations. We took throat and sputum samples, used RT-PCR to detect M, H7, and N9 genes, and cultured samples in Madin-Darby canine kidney cells. We tested for co-infections and monitored serum concentrations of six cytokines and chemokines. We collected cloacal swabs from 86 birds from epidemiologically linked wet markets and inoculated embryonated chicken eggs with the samples. We identified and subtyped isolates by RT-PCR sequencing. RNA extraction, complementary DNA synthesis, and PCR sequencing were done for one human and one chicken isolate. We characterised and phylogenetically analysed the eight gene segments of the viruses in the patient's and the chicken's isolates, and constructed phylogenetic trees of H, N, PB2, and NS genes. We identified four patients (mean age 56 years), all of whom had contact with poultry 3–8 days before disease onset. They presented with fever and rapidly progressive pneumonia that did not respond to antibiotics. Patients were leucopenic and lymphopenic, and had impaired liver or renal function, substantially increased serum cytokine or chemokine concentrations, and disseminated intravascular coagulation with disease progression. Two patients died. Sputum specimens were more likely to test positive for the H7N9 virus than were samples from throat swabs. The viral isolate from the patient was closely similar to that from an epidemiologically linked market chicken. All viral gene segments were of avian origin. The H7 of the isolated viruses was closest to that of the H7N3 virus from domestic ducks in Zhejiang, whereas the N9 was closest to that of the wild bird H7N9 virus in South Korea. We noted Gln226Leu and Gly186Val substitutions in human virus H7 (associated with increased affinity for α-2,6-linked sialic acid receptors) and the PB2 Asp701Asn mutation (associated with mammalian adaptation). Ser31Asn mutation, which is associated with adamantane resistance, was noted in viral M2. Cross species poultry-to-person transmission of this new reassortant H7N9 virus is associated with severe pneumonia and multiorgan dysfunction in human beings. Monitoring of the viral evolution and further study of disease pathogenesis will improve disease management, epidemic control, and pandemic preparedness. Larry Chi-Kin Yung, National Key Program for Infectious Diseases of China.

Culling of day-old male chicks in production of laying hen strains involves several millions of animals every year worldwide and is ethically controversial. In an attempt to provide an alternative, optical spectroscopy was investigated to determine nondestructively in ovo the sex of early embryos of the domestic chicken. The extraembryonic blood circulation system was accessed by producing a window in the egg shell and the flowing blood was illuminated with a near-infrared laser. The strong fluorescence and the weak Raman signals were acquired and spectroscopically analyzed between 800 and 1000 nm. The increase of fluorescence intensity between 3.5 and 11.5 days of incubation was found to be in agreement with the erythropoietic stages, thus enabling to identify hemoglobin as fluorescence source. Sex-related differences in the fluorescence spectrum were found at day 3.5, and principal component (PC) analysis showed that the blood of males was characterized by a specific fluorescence band located at ∼910 nm. Supervised classification of the PC scores enabled the determination of the sex of 380 eggs at day 3.5 of incubation with a correct rate up to 93% by combining the information derived from both fluorescence and Raman scattering. Graphical abstract The fluorescence of blood obtained in ovo by illumination of embryonic vessels with a IR laser displays spectral differences that can be employed for sexing of eggs in early stage of incubation, before onset of embryo sensitivity and without hindering its development into a healthy chick

We proposed here a non-destructive technology for pre-sorting eggs into subclasses characterized by a specifical acceptable shelf life and quality requirements. Egg characteristics were identified suiting a predictive model for controlling storage periods. Accordingly, the relationships of egg parameters were assessed, with weight loss (ΔW) during storage being the best indicator of changes in egg contents variables. Using changes in ΔW, we established three indicators with the maximum effect on fast egg drying and shrinkage. These included egg weight (W), egg volume-to-surface area ratio, and air cell diameter. The relationship formulae were derived to estimate the ΔW value accurately. This approach enables to judge regarding the potential of each particular egg subclass for its acceptable weight shrinkage and assign an optimal storage period for it. The proposed non-invasive analytical method can be implemented in industrial conditions for both table and hatching eggs with the available set of automated technological equipment.

We assessed the concentrations of Fe, Cu, Zn, Mn, Se, Co, Cr, Pb, Cd, and Ni in chicken meat and meat products, feed, and litter, as well as laying hens’ eggs, feed and litter to monitor the quality of products on the market and their safety for human consumption as judged by recommended daily allowance (RDA) and tolerable upper levels. Samples were chosen as the most popular poultry products in Saudi Arabia. A total of 45 broiler samples of frozen or fresh meat, liver, burger, or frankfurter were chosen from the same brand. Additionally, 60 table eggs from four commercial brands were collected, and the edible parts of these were used to determine levels of minerals and toxic elements. Furthermore, 30 feed and litter samples were collected from the starter, grower, and layer diets of broilers and laying hens. The results indicated that there were significant levels of most of the trace elements and heavy metals in the different meat sources. Furthermore, the liver contained the highest levels of elements, except for Cr, Co, and Ni. The highest Cr level was detected in the fresh meat, followed by frozen meat. Trace elements (Mn and Co) and heavy metals (Ni and Pb) were not detected in either the frozen or the fresh meat. The chicken burger and the frankfurter exhibited similar trace-element and heavy-metal contents, except for Zn and Mn, as the frankfurter showed higher concentrations than the burger. Differences in most of the trace and toxic elements among the different sources of eggs were not found to be significant, except for Zn. Differences between the broiler meat and table eggs were only substantial for Fe and Zn. Fe was significantly higher in meat than in eggs, and the opposite trend was found for Zn. The liver contained higher heavy metals than the eggs, except for Cr. In addition, the burger had higher concentrations of essential (Cu and Co) and heavy metals (Pb and Ni) than the eggs but had lower levels of Zn and Cr. The frankfurter exhibited significantly higher levels of Fe, Cu, Mn, Co, Pb, and Ni than the eggs but lower levels of Zn and Cr. To summarize, Cd, Pb, As, and Se were not detected in the broiler meat or eggs, indicating no risks from these toxic elements. Conversely, the liver exhibited the highest content of heavy metals, except for Cr, indicating that the intake of Pb and Cd was above the recommended daily allowance (RDA) for adults. The meat products exhibited higher Pb, Cd, and Ni levels than the broiler meat and the table eggs, suggesting that they posed a health threat to humans, and the intake of Pb in the meat products was higher than the RDA. Thus, chicken meat and table eggs, which are primary protein sources, are safe sources of human nutrition, while liver and meat products may present potential health hazards through the food chain.