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A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Animal Products".

Deadline for manuscript submissions: closed (5 July 2023) | Viewed by 11674

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Special Issue Editors

Dr. Justyna Batkowska

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Guest Editor

Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, ul. Akademicka 13, 20-950 Lublin, Poland
Interests: poultry; rearing systems; meat quality; eggs quality; hatching eggs; feed additives; bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Dr. Kamil Drabik

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Guest Editor

Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, Lublin, Poland
Interests: poultry products quality; egg storage; poultry walefare; housing system; food analyses; rearing conditions
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Eggs are primary and widely available poultry products. The quality of table eggs may depend on many factors ranging from the bird's species, genotype and age, environmental and feeding conditions to the rearing system of layers. Certain aspects can be modified to obtain the best possible raw material which is not unified in the quality aspect. Not without significance are also the preferences of consumers, whose purchasing choices vary depending on the world region, resourcefulness, dietary prophylaxis, or cultural determinants.

The Special Issue “Insights into Optimizing Poultry Egg Production” invites the submission of original research papers or reviews concerning all aspects of optimizing the table eggs’ quantity and quality.

The areas of interest include the following topics concerning eggs: poultry biodiversity, birds rearing and feeding, feed additives, factors affecting directly the quantity and quality of eggs, advanced methods of eggs quality assessment, chemical composition, nutritive value, egg storage.

Dr. Justyna Batkowska
Dr. Kamil Drabik
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Animals is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

eggs quality and quantity
layers rearing system
eggs chemical composition
eggs storage

Published Papers (7 papers)

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Research

10 pages, 883 KiB

Open AccessArticle

Antimicrobial Coating Based on Tahiti Lemon Essential Oil and Green Banana Flour to Preserve the Internal Quality of Quail Eggs

by Gabriel da Silva Oliveira, Concepta McManus, Cristiane Batista Salgado, Paula Gabriela da Silva Pires, Heloisa Alves de Figueiredo Sousa, Edilsa Rosa da Silva and Vinícius Machado dos Santos

Animals 2023, 13(13), 2123; https://doi.org/10.3390/ani13132123 - 27 Jun 2023

Cited by 3 | Viewed by 1107

Abstract

This study evaluated the microbiological and internal quality of quail eggs stored for 21 days at room temperature (29.53 ± 1.36 °C) after being coated with green banana flour and Tahiti lemon essential oil (GBF/TAH). One hundred and sixty-two quail eggs were equally distributed into three treatments: (1) uncoated eggs, (2) eggs coated with green banana flour (GBF), and (3) eggs coated with GBF/TAH. The Haugh unit (HU) of the eggs was significantly lower in the third week for uncoated eggs (70.94 ± 1.63, grade A) compared to eggs coated with GBF/TAH (81.47 ± 2.38, grade AA). On the 21st day of storage, the eggs coated with GBF/TAH had significantly lower total counts of aerobic mesophilic bacteria in the shell and egg contents compared to the other treatments. GBF/TAH coating is an effective blending approach to reduce the microbial load of the shell and egg contents and preserve the sensory and internal quality of the eggs. Full article

(This article belongs to the Special Issue Insights into Optimizing Poultry Egg Production)

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14 pages, 1037 KiB

Open AccessArticle

Influence of Storage Packaging Type on the Microbiological and Sensory Quality of Free-Range Table Eggs

by Zofia Sokołowicz, Miroslava Kačániová, Magdalena Dykiel, Anna Augustyńska-Prejsnar and Jadwiga Topczewska

Animals 2023, 13(12), 1899; https://doi.org/10.3390/ani13121899 - 06 Jun 2023

Cited by 1 | Viewed by 1465

Abstract

The studies aimed to assess the impact of packaging, storage time, and temperature on the microbiological quality as well as on the sensory quality and functional properties of chicken eggs. The study material consisted of eggs from laying hens kept under free-range conditions. The eggs packed in cardboard and plastic cartons were stored at 5 °C and 22 °C, respectively. The eggs were examined on the day of laying and on days 14 and 28 of storage. The microbiological quality of the shell and contents of the eggs and the foaming properties of the egg white stored in cardboard and plastic packaging as well as the sensory characteristics of the eggs stored in both types of packaging after hard-boiling were examined on all evaluation dates. The type of packaging in which the eggs were stored was shown to influence the microbiological quality of the egg contents. Eggs stored in plastic packaging, on days 14 and 28 of storage, contained more bacteria in egg contents than eggs stored in cardboard packaging (p < 0.05). The type of packaging in which the eggs were stored did not have an effect on the foaming properties of the egg white (p > 0.05) or on the sensory characteristics of the eggs after hard-boiling. Irrespective of the type of packaging, the foaming properties of the egg white and the sensory characteristics of the eggs after hard-boiling deteriorated with storage time. The effect of temperature on egg quality was found. Regardless of the type of packaging, eggs stored at 5 °C after hard-boiling had better yolk colour, smell, and texture than eggs stored at 22 °C (p < 0.05). Full article

(This article belongs to the Special Issue Insights into Optimizing Poultry Egg Production)

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14 pages, 1451 KiB

Open AccessArticle

Influence of Genotype on Productivity and Egg Quality of Three Hen Strains Included in a Biodiversity Program

by Jolanta Calik and Joanna Obrzut

Animals 2023, 13(11), 1848; https://doi.org/10.3390/ani13111848 - 01 Jun 2023

Viewed by 1191

Abstract

The aim of the study was to evaluate the effect of genotype on the productivity and egg quality of three hen strains included in the genetic resource protection program in Poland. The study encompassed populations of laying hens, i.e., Rhode Island Red/RIR (R-11 and K-22) and Rhode Island White (A-33). The analysis over five generations included the basic production traits, i.e., the weight of the birds at 20 weeks (g), egg weights at 33 and 53 weeks, sexual maturity, the number of eggs laid up to 56 weeks of age, and hatchability parameters. In addition, the effective population size (N_e) and flock homozygosity coefficient (F_x) were calculated for each breed. Population health during the rearing and production periods was also recorded. The study also determined egg content and shell quality traits in relation to the age of the hens. The birds were kept on litter at a stocking rate of 5 hens/m² and fed ad libitum with a standard feed mixture for hens. Based on the results, it was concluded that the evaluated hen populations (R-11, K-22, and A-33) are valuable strains, representing a reservoir of unique phenotypic and egg quality traits. It was shown that the random mating system used in the reproduction of flocks effectively protects the populations from an increase in the degree of inbreeding. An influence of hens’ origin (genotype) and age on the performance results, as well as egg quality traits, was found. Over five generations, the evaluated hen strains were characterized by high survival rates (above 98%). The study also found a large variation between the R-11 and K-22 strains and the A-33 strain in terms of the evaluated performance traits, especially in the body and egg weights, sexual maturity age, and laying performance of hens. The earliest to start laying were hens from the K-22 strains, which also showed significantly (p ≤ 0.05) higher laying performances compared to R-11 hens. The results also indicate that the quality of eggs from hens of the compared strains varied. This was particularly true for such traits as shell color; egg, shell, and yolk weight; and shell quality. It was also shown that many egg and shell quality traits change with the age of the hens. The analysis of the obtained data indicates that the adopted methods of conservative breeding for these populations have influenced the success of the conservation program. Full article

(This article belongs to the Special Issue Insights into Optimizing Poultry Egg Production)

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10 pages, 283 KiB

Open AccessArticle

Effect of Hen Genotype and Laying Time on Egg Quality and Albumen Lysozyme Content and Activity

by Józefa Krawczyk, Lidia Lewko, Zofia Sokołowicz, Anna Koseniuk and Adam Kraus

Animals 2023, 13(10), 1611; https://doi.org/10.3390/ani13101611 - 11 May 2023

Cited by 2 | Viewed by 1134

Abstract

According to research, egg quality and lysozyme content are influenced by a number of factors, which are mostly known in the case of commercial hybrids, while in breeds included in genetic resources conservation programmes, new research results in this regard are emerging. The aim of the study was to determine the effect of egg laying time and genotype of selected Polish native breeds of hens on egg quality and lysozyme content and activity in the albumen. The study material consisted of eggs collected from four strains of laying hens included in the Polish conservation programme, i.e., Green-legged Partridge (Z-11), Yellow-legged Partridge (Ż-33), Rhode Island Red (R-11) and Leghorn (H-22). At week 56, 28 eggs were randomly collected at 7:00 and 13:00 h from each breed of hen and assessed for quality. Laying time influenced certain egg quality traits. Eggs laid by hens in the morning were characterised by 1.7 g lower total weight and albumen weight, 2.4 pores/cm² higher number of shell pores, 0.15 higher albumen pH values and 0.17 lower yolk pH values compared to those laid in the morning. The time of laying did not affect the level and activity of lysozyme in the albumen. A significant negative correlation was found between eggshell traits and albumen height, and between Haugh unit and lysozyme content and activity in the albumen. The studied egg quality traits were more influenced by genotype than by the egg-laying time. Full article

(This article belongs to the Special Issue Insights into Optimizing Poultry Egg Production)

21 pages, 3875 KiB

Open AccessArticle

Effects of Selenium Yeast on Egg Quality, Plasma Antioxidants, Selenium Deposition and Eggshell Formation in Aged Laying Hens

by Zhexi Liu, Yutao Cao, Yue Ai, Gang Lin, Xiaonan Yin, Linli Wang, Mengyao Wang, Bingkun Zhang, Keliang Wu, Yuming Guo and Hongbing Han

Animals 2023, 13(5), 902; https://doi.org/10.3390/ani13050902 - 01 Mar 2023

Cited by 4 | Viewed by 2155

Abstract

Internal egg and eggshell quality are often deteriorated in aging laying hens, which causes huge economic losses in the poultry industry. Selenium yeast (SY), as an organic food additive, is utilized to enhance laying performance and egg quality. To extend the egg production cycle, effects of selenium yeast supplementation on egg quality, plasma antioxidants and selenium deposition in aged laying hens were evaluated. In this study, five hundred and twenty-five 76-week-old Jing Hong laying hens were fed a selenium-deficient (SD) diet for 6 weeks. After Se depletion, the hens were randomly divided into seven treatments, which included an SD diet, and dietary supplementation of SY and sodium selenite (SS) at 0.15, 0.30, and 0.45 mg/kg to investigate the effect on egg quality, plasma antioxidant capacity, and selenium content in reproductive organs. After 12 weeks of feeding, dietary SY supplementation resulted in higher eggshell strength (SY0.45) (p < 0.05) and lower shell translucence. Moreover, organs Se levels and plasma antioxidant capacity (T-AOC, T-SOD, and GSH-Px activity) were significantly higher with Se supplementation (p < 0.05). Transcriptomic analysis identified some key candidate genes including cell migration inducing hyaluronidase 1 (CEMIP), ovalbumin (OVAL), solute carrier family 6 member 17 (SLC6A17), proopiomelanocortin (POMC), and proenkephalin (PENK), and potential molecular processes (eggshell mineralization, ion transport, and eggshell formation) involved in selenium yeast’s effects on eggshell formation. In conclusion, SY has beneficial functions for eggshell and we recommend the supplementation of 0.45 mg/kg SY to alleviate the decrease in eggshell quality in aged laying hens. Full article

(This article belongs to the Special Issue Insights into Optimizing Poultry Egg Production)

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14 pages, 322 KiB

Open AccessArticle

Natural Multi-Enriched Eggs with n-3 Polyunsaturated Fatty Acids, Selenium, Vitamin E, and Lutein

by Zlata Kralik, Gordana Kralik, Manuela Košević, Olivera Galović and Mirela Samardžić

Animals 2023, 13(2), 321; https://doi.org/10.3390/ani13020321 - 16 Jan 2023

Cited by 4 | Viewed by 1770

Abstract

The research investigates the possibilities of enriching eggs with n-3 polyunsaturated fatty acids, selenium, vitamin E, and lutein. The research was carried out on 100 TETRA SL laying hens divided into two groups (C and E). Hens in treatment C (control group) were fed a standard feeding mixture that contained 5% soybean oil, 0.32 mg/kg organic selenium, 25.20 mg/kg vitamin E, and 20.5 mg/kg lutein (Marigold flower extract). Hens in treatment E (experimental group) were fed a mixture in which soybean oil was replaced by 1.5% fish oil + 1.5% rapeseed oil + 2.0% linseed oil. The content of other nutricines amounted to 0.47 mg/kg organic selenium, 125.2 mg/kg vitamin E, and 120.5 mg/kg lutein. Portions of total n-3 polyunsaturated fatty acids in enriched eggs were significantly increased when compared to conventional eggs (480.65:204.58 mg/100 g; p < 0.001). The content of selenium, vitamin E, and lutein was significantly higher (p < 0.001) in enriched eggs than in conventional eggs. The content of selenium in egg albumen was increased by 1.81 times, and in the yolk, it was increased by 1.18 times. At the same time, the content of vitamin E was 2.74 times higher, and lutein was 8.94 times higher in enriched eggs than in conventional eggs. Full article

(This article belongs to the Special Issue Insights into Optimizing Poultry Egg Production)

17 pages, 1329 KiB

Open AccessArticle

Variation in the Fatty Acid and Amino Acid Profiles of Pasteurized Liquid Whole Hen Egg Products Stored in Four Types of Packaging

by Vjaceslavs Kocetkovs, Vitalijs Radenkovs, Karina Juhnevica-Radenkova and Sandra Muizniece-Brasava

Animals 2022, 12(21), 2990; https://doi.org/10.3390/ani12212990 - 30 Oct 2022

Cited by 2 | Viewed by 1823

Abstract

This study aimed to determine the ability of high-density polyethylene, polyethylene terephthalate, Tetra Rex^® Bio-based packaging, and Doypack (stand-up pouches) packaging to maintain the nutritional quality and safety of liquid whole egg products for 35 days of refrigerated storage. High-grade hen eggs were used for the preparation of liquid whole egg products (LWEPs). The conformity of eggs quality to grade A was supported by the initial screening of the raw materials’ physical–chemical attributes, which remained unchanged during the 25 days of storage. The obtained results indicated that the content of fatty acids in LWEPs was affected by both storage time and packaging material. However, the better preservation of monounsaturated fatty acids was achieved by polyethylene terephthalate, followed by high-density polyethylene packaging. Meanwhile, a statistically significant advantage of polyethylene terephthalate over other packaging materials was also confirmed regarding the maintenance of polyunsaturated fatty acids during 35 days of LWEPs storage. Relative fluctuations in the number of fatty acids in Tetra Rex^® Bio-based and Doypack-stored LWEPs revealed their disadvantages manifested by exfoliation of composite layers, which perhaps was the main cause of extensive moisture loss. Overall, due to superior barrier properties, polyethylene terephthalate packaging demonstrated better preservation of amino acids. Only as much as a 2.1% decrease was observed between the initial value and the 35th day of LWEP storage. From a microbiological standpoint, all materials demonstrated the ability to ensure the microbiological safety of products during 35 days of storage, as the maximum allowed limit of 10⁵ CFU g⁻¹ was not exceeded. Full article

(This article belongs to the Special Issue Insights into Optimizing Poultry Egg Production)

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