DHA-enriched eggs have gained popularity due to their unique nutritional value,but their flavor can be challenging for some consumers to accept.The study analyzed the correlation of lipids and flavors in DHA-enriched ...DHA-enriched eggs have gained popularity due to their unique nutritional value,but their flavor can be challenging for some consumers to accept.The study analyzed the correlation of lipids and flavors in DHA-enriched egg yolks using comprehensive lipidomics and volatile compound analysis.The results showed that 411 lipids were detected in two egg yolk samples.Among them,148 lipid species,including 48 DHA-containing lipids,were significantly higher in DHA-enriched egg yolks than in Common ones(P<0.05).Furthermore,of the 24 volatile compounds detected,the contents of benzaldehyde,heptanal,hexanal,decanal and 2-nonanone in DHA-enriched egg yolks were significantly higher than in Common egg yolks(P<0.05).The“fishy”smell characteristic of DHAenriched egg yolks was mainly caused by volatile aldehydes,which may be produced through the hydrolysis of lipids in the egg yolk to free fatty acids and further oxidation.Analysis of the correlation network diagram revealed that phospholipids containing docosahexaenoic acid(DHA),linoleic acid,or oleic acid chains were the main contributors to the characteristic flavor of DHA-enriched egg yolks.Overall,this study explored the effect of different lipids on the flavor of DHA-enriched egg yolks and provided a theoretical basis for the production and improvement of DHA-enriched eggs.展开更多
In recent years, the use of in-feed antibiotics for growth and disease prevention in livestock production has been under severe scrutiny. The use and misuse of in-feed antibiotics has led to problems with drug residue...In recent years, the use of in-feed antibiotics for growth and disease prevention in livestock production has been under severe scrutiny. The use and misuse of in-feed antibiotics has led to problems with drug residues in animal products and increased bacterial resistance. Chicken egg yolk antibodies (IgY) have attracted considerable attention as an alternative to antibiotics to maintain swine health and performance. Oral administration of IgY possesses many advantages over mammalian IgG such as cost-effectiveness, convenience and high yield. This review presents an overview of the potential to use IgY immunotherapy for the prevention and treatment of swine diarrhea diseases and speculates on the future of IgY technology. Included are a review of the potential applications of IgY in the control of enteric infections of either bacterial or viral origin such as enterotoxigenic Escherichia coil, Salmonella spp., rotavirus, porcine transmissible gastroenteritis virus, and porcine epidemic diarrhea virus. Some potential obstacles to the adoption of IgY technology are also discussed.展开更多
Addition of sesame oil into layer diets has been proved to enrich the proportion of polyunsatu-rated fatty acids in animal’s products. In this study, the effects of different levels of sesame oil in the diets on the ...Addition of sesame oil into layer diets has been proved to enrich the proportion of polyunsatu-rated fatty acids in animal’s products. In this study, the effects of different levels of sesame oil in the diets on the performance, egg yolk and blood serum lipid profile of Isa Brown laying hens were investigated. A total of 96 layers were assigned into 4 groups to receive either 1 of 4 different diets contained 0.0%, 1.5%, 3.0% and 4.5% sesame oil, respectively. Sample of 12 eggs obtained from each groups were assessed for egg quality. The egg yolk fatty acid profile was determined with gas chromatography. Results revealed that the higher levels of sesame oil in the diet decreased egg production, egg weight, and egg yolk color except feed conversion ratio. In addition, supplementation of sesame oil increased the flow index of the eggs and the Haugh unite. The egg yolk lipid profile was not significantly different in the sesame oil fed groups, whereas, compare to control, it decreased the level of cholesterol. The blood serum lipid profile decreased in the sesame oil groups compare to control group. Meanwhile, monoacildigliserol also decreased in the sesame addition groups. In parallel with increasing levels of sesame oil, monounsaturated fatty acid (oleic acid) in the egg yolks significantly increased compared to the control (37.00%, 42.89%, 42.20% and 43.48%, respectively). It can be implied that sesame oil supplementation into the laying hens diet is necessary to produce monounsaturated fatty acid (MUFA) enriched eggs.展开更多
An experiment was conducted to investigate the influence of dietary tea polyphenol (TP) and daidzein (DA) on lipid stability of egg yolk. Two-hundred and seventy 27-week-old Hisex Brown laying hens were divided into n...An experiment was conducted to investigate the influence of dietary tea polyphenol (TP) and daidzein (DA) on lipid stability of egg yolk. Two-hundred and seventy 27-week-old Hisex Brown laying hens were divided into nine groups, fed a diet supplemented with 0, 5, 10, 20, 40 mg kg-1 TP and 5, 10, 20, 40 mg kg-1 DA respectively for a period of 8 weeks ad libitum. The dietary addition of TP and DA both could reduce egg yolk LPO content significantly at the end of 4-week experiment (P < 0.05) and keep egg yolk lipid stable at the supplemental dose of 10 mg kg-1 diet respectively. A significant liner reduction in egg yolk LPO content was found with the increasing of dietary TP and DA. The egg yolk LPO content was decreased by 23.1 and 27.0% (P< 0.05) with the supplementation of TP and DA respectively at 40 mg kg-1 diet. The LPO contents in liver, plasma and egg yolk were decreased significantly with the dietary addition of TP or DA respectively (P < 0.05). There was no significant difference between the effects of TP and DA on improvement of layers' antioxidative capacity. The dietary TP and DA both could improve the bird's antioxidative level directly irrelevant to SOD and GSH-Px activities.展开更多
Two groups of hens(control and immunization group)were arranged in an experimental design with an immunization schedule of 3 injections of BSA antigen.IgY antibodies were extracted from egg yolks by two precipitation ...Two groups of hens(control and immunization group)were arranged in an experimental design with an immunization schedule of 3 injections of BSA antigen.IgY antibodies were extracted from egg yolks by two precipitation processes(chloroform and polyethylene glycol precipitates)and quantified using a standard curve of protein concentration.The purification of IgY was confirmed by SDS-PAGE.Total protein extracted from egg yoks were less contaminated with yellow pigments(lutein and zeaxanthin)nd by using chloroform precipitate.The 2 week post-immunization,IgY-1 concentration increased respectively to 3903±726μg.ml(chloroform-1 extraction process)and 2937±294μg.ml(PEG extraction process)(P<rd 0.01).After 3 immunization,IgY level obtaining from in immunization group extracted by chloroform process(6633±1166μg.ml-1)increased 2.7 times higher than that in control group(2482±414μg.ml-1).Whereas IgY concentrations obtained from PEG extraction process were not significantly different between the experimental group and control group.Chloroform and PEG precipitation methods had the same protein profile on the SDS-PAGE.IgY antibody was identified by the presence of bands corresponding with IgY heavy chain(67-70 kDa)and IgY light chain(25 kDa)for both precipitation processes.展开更多
Specific immunoglobulin (IgY) from egg yolk against Aeromonas hydrophila was produced by immunization of White Leghorn hens with formalin-killed whole cells of A. hydrophila. ELISA test using A. hydrophila as the coat...Specific immunoglobulin (IgY) from egg yolk against Aeromonas hydrophila was produced by immunization of White Leghorn hens with formalin-killed whole cells of A. hydrophila. ELISA test using A. hydrophila as the coating antigen revealed that the specific antibody titer started to increase in the egg yolk at the 13th day post-immunization (P/N=2.18), reached the peak at the 56th day (P/N=13.82), and remained at high level until day 133 (P/N=7.03). The antibody was purified by saturated ammonium sulphate with a recovery rate of 63.5%. The specific IgY inhibited the growth of A. hydrophila at a concentration of 1.0 mg/ml during the 18 h incubation. Pre-treatment of polyploid gibel carps Carassius auratus Gibelio with specific IgY had a protection rate of 60% (6/10) against challenge with A. hydrophila, while none of the fishes in the control groups receiving sterile phosphate buffered saline (PBS) or non-specific IgY survived the challenge. Treatment of fishes with the specific IgY 4 h after the challenge also had lower mortality (70%, 7/10), a 30% reduction against the control PBS or non-specific IgY groups (10/10). These results indicate that specific IgY antibodies could be obtained easily from hens immunized with an inactivated A. hydrophila and could provide a novel alternative approach to control of diseases in fishes caused by this organism.展开更多
[Objectives]This study was conducted to investigate the relationship between cholesterol content in egg yolks and laying rate of laying hens.[Methods]Forty eight 450-day-old Hyline brown hens with uniform weight were ...[Objectives]This study was conducted to investigate the relationship between cholesterol content in egg yolks and laying rate of laying hens.[Methods]Forty eight 450-day-old Hyline brown hens with uniform weight were randomly divided into 4 groups with 3 replicates in each group and 4 individuals in each replicate.Group 1 as the control check group(CK)was fed the basal diet;group 2 was fed the basal diet with the addition of 150 g/t of probiotics;group 3 was the basal diet+200 g/t lipase group;and group 4 was fed the basal diet with the addition of 150 g/t of probiotics and 200 g/t of lipase.The preliminary trial period was 10 d,and the experimental period was 30 d.[Results]The cholesterol content in the egg yolks of each test group was higher than that of the control group at 14 and 28 d after the drug administration.The laying rate of each test group began to increase at 14 d after the drug administration;and the laying rate of each test group increased significantly 28 d after the drug administration.It indicated that with the increase of cholesterol in egg yolks,the laying rate of laying hens increased significantly.[Conclusions]This study provides a certain experimental basis for culture production of laying hens.展开更多
Newcastle disease virus (NDV) is not considered as cause of serious disease in humans. But, recent data make it clear that, under particular circumstances, it is indeed possible for NDV to cause severe human respirato...Newcastle disease virus (NDV) is not considered as cause of serious disease in humans. But, recent data make it clear that, under particular circumstances, it is indeed possible for NDV to cause severe human respiratory disease. Newcastle Disease infection has been reported in many bird species. Cormorants that inhabit at the Qinghai-Tibet Plateau are mainly represented by Great Cormorant (Phalacrocorax carbo sinensis), which is distributed mainly on the Qinghai Lake area. Cormorants are considered as one of the main NDV-reservoir. We conducted the study for the presence of antibodies to Newcastle disease virus by hemagglutination inhibition test in yolks. We got 50% of seropositive yolks to Newcastle disease virus. These results show that NDV circulates in the Qinghai Lake population of cormorants. We first used the technique of detection of antibodies to Newcastle disease virus in the egg yolk for study the circulation of the virus in cormorants and demonstrated its effectiveness. We should carefully monitor cases of pneumonia in the population of people living around the lake and assess the causes of the disease.展开更多
In this study,the impacts of egg consumption on mice model of metabolic syndrome(Met S)were comparatively investigated.Mice were divided into five groups(n=8):normal diet group(ND),high-fat diet group(HFD),HFD with wh...In this study,the impacts of egg consumption on mice model of metabolic syndrome(Met S)were comparatively investigated.Mice were divided into five groups(n=8):normal diet group(ND),high-fat diet group(HFD),HFD with whole egg group(WE),HFD with free-yolk egg substitute group(YFES),and HFD with lovastatin group(Lov).Main biochemical indexes and a non-targeted lipidomic analysis were employed to insight the lipid profile changes in serum.It was revealed that WE could significantly improve serum biochemical indexes by reducing body weight,low-density lipoprotein cholesterol(LDL-C)and total cholesterol(TC),while increasing high-density lipoprotein cholesterol.YFES exhibited remarkably better performance in increasing phosphatidylglycerol and phosphatidic acids,while decreasing phosphatidylinositol than WE.A total of 50 differential lipids biomarkers tightly related to glycerophospholipids metabolism were screened out.Carnitine C18:2 and C12:1,SM(d18:0/12:0),and SM(d18:1/14:1)were significantly upregulated in YFES compared to WE.YFES reduced expression of SREBP-1c and Cpt1a,while did not affect the expression of PPAR-α.Sphingomyelin biomarkers were positively related to the TC(|r|>0.6),while PPAR-αwas negatively correlated with triglyceride and LDL-C levels.To sum up,YFES attenuated HFD-induced Met S by improving the serum phospholipids,which account for its modulation of glycerophospholipid metabolism.展开更多
To prepare an effective immune preparation to treat hepatitis B, hens were immunized with hepatitis B vaccines, and then anti-HBV egg yolk extraction (anti-HBV EYE) was refined from egg yolk by a dialyzable method. ...To prepare an effective immune preparation to treat hepatitis B, hens were immunized with hepatitis B vaccines, and then anti-HBV egg yolk extraction (anti-HBV EYE) was refined from egg yolk by a dialyzable method. Its chemical characteristics were identified by ultraviolet spectrum, HPLC, Lowry analysis and pharmacopocia-raleted methods. The specific immunological activity was examined by leukocyte adherence inhibition (LAI) in vitro and delayed type hypersensitivity (DTH) in vivo. Anti-HBV EYE was a small dialyzable substance with molecular weight less than 12 kD containing 18 kinds of amino acids. The preparation could obviously inhibit LAI and DTH which was similar to hepatitis B virus-specific transfer factor of pig spleen. However, there were no similar effects observed in the nonspecific transfer factor (NTF) group, control egg yolk extraction (CEYE) group and hepatitis A virus (HAV) group. The results suggested that anti-HBV EYE contained hepatitis B virus-specific transfer factor (STF) and had the antigen-specific cell immune activity similar to PSHBV-TF. The STF obtained from egg yolk of the hens immunized with specific antigen, might be a potential candidate for immunoregulation in hepatitis B prevention and treatment.展开更多
The purpose of this study was to investigate the effects of different drying methods,including ultrasonic vacuum drying,vacuum drying,vacuum freeze-drying,hot-air drying and spray drying,on the structure and emulsifyi...The purpose of this study was to investigate the effects of different drying methods,including ultrasonic vacuum drying,vacuum drying,vacuum freeze-drying,hot-air drying and spray drying,on the structure and emulsifying capacity of egg yolk lecithin based on Raman spectra.The results showed that ultrasonic vacuum drying and spray drying can induce the vibration of C-N bonds in the polar O-C-C-N^(+)head skeleton of egg yolk lecithin.The shift of the peak attributed to the C-N bond from 717 cm^(−1)to 774 and 772 cm^(−1)indicated that the vibration of some C-N bonds in the O-C-C-N^(+)skeleton had transformed from gauche to trans.Ultrasonic vacuum drying exerted the most intense effect on the C-C skeleton of egg yolk lecithin,with the greatest vibration peaks at 1062 cm^(−1),1128 cm^(−1),and 1097 cm^(−1)in the Raman spectra of egg yolks.Specifically,it relieved gauche vibration and strengthened trans vibration in the C-C skeleton.Hence,the I_(gauche)/I_(trans)ratio of the egg yolk lecithin processed through ultrasonic vacuum drying decreased.Ultrasonic vacuum drying and spray drying decreased the I_(2850)/I_(2878)ratio of the vibration peak of C-H bonds in the lipid chains of egg yolk lecithin.The weakening of the symmetric stretching vibration of the C-H bond and the strengthening of antisymmetric stretching vibration indicated that orderliness among the molecular chains of lipid bilayer membranes had increased,whereas liquidity had decreased.The emulsifying capacities were highly significantly different among various egg yolk lecithin samples,in which the highest emulsifying capacity(49.58 m^(2)/g)was shown for the egg yolk lecithin prepared through vacuum freeze-drying,and ultrasonic vacuum drying produced the lowest emulsifying capacity(14.77 m^(2)/g).This study demonstrated that ultrasonic vacuum drying and spray drying drastically affected the structure of egg yolk lecithin.The appropriate drying method can be selected based on sample volume and production situation.展开更多
Changes in quantities of water, sodium, potassium, lipid and protein were compared in developing eggs and yolk-sac larvae of herring dupes harengus L., a species with demersal eggs, and plaice Pleuroncctcs platessa L....Changes in quantities of water, sodium, potassium, lipid and protein were compared in developing eggs and yolk-sac larvae of herring dupes harengus L., a species with demersal eggs, and plaice Pleuroncctcs platessa L., a species with pelagic eggs. The principal difference between the two species was the occurrence in herring, but not in plaice of considerable increases in water content and in one or both of the above ions at three distinct stages: at fertilization,during the middle stage of egg development, and in the days immediately after hatching. Newly hatched larvae of the two species differed greatly in water content because of the difference in mass and water content of the yolk, not in the water content of the rest of the body. In herring, there were increases in sodium and potassium which coincided broadly with the increase in water content. These differences are related to the gradual acquisition of buoyancy by herring during this period, comparable with the buoyancy conferred on plaice eggs展开更多
The dot-immunobinding assay was applied to investigate the characteristics of chicken egg yolk antibodies. This method of assay was proved to be a rapid and simple method to demonstrate and characterize the egg-yolk a...The dot-immunobinding assay was applied to investigate the characteristics of chicken egg yolk antibodies. This method of assay was proved to be a rapid and simple method to demonstrate and characterize the egg-yolk antibody IgY in comparison with the traditional ELISA assay. By using the BandScan software, the gray scale value of dots and the background could be determined. According to the intensity of dots (gray scale value) compared to the standard sample of 10μg, how much IgY remained can be determined in a shorter time.展开更多
基金supported by the Opening Project of Hubei Key Laboratory of Lipid Chemistry and Nutrition(202106).
文摘DHA-enriched eggs have gained popularity due to their unique nutritional value,but their flavor can be challenging for some consumers to accept.The study analyzed the correlation of lipids and flavors in DHA-enriched egg yolks using comprehensive lipidomics and volatile compound analysis.The results showed that 411 lipids were detected in two egg yolk samples.Among them,148 lipid species,including 48 DHA-containing lipids,were significantly higher in DHA-enriched egg yolks than in Common ones(P<0.05).Furthermore,of the 24 volatile compounds detected,the contents of benzaldehyde,heptanal,hexanal,decanal and 2-nonanone in DHA-enriched egg yolks were significantly higher than in Common egg yolks(P<0.05).The“fishy”smell characteristic of DHAenriched egg yolks was mainly caused by volatile aldehydes,which may be produced through the hydrolysis of lipids in the egg yolk to free fatty acids and further oxidation.Analysis of the correlation network diagram revealed that phospholipids containing docosahexaenoic acid(DHA),linoleic acid,or oleic acid chains were the main contributors to the characteristic flavor of DHA-enriched egg yolks.Overall,this study explored the effect of different lipids on the flavor of DHA-enriched egg yolks and provided a theoretical basis for the production and improvement of DHA-enriched eggs.
基金supported by funds from the National Natural Science Foundation of China(310010533037105330871806)
文摘In recent years, the use of in-feed antibiotics for growth and disease prevention in livestock production has been under severe scrutiny. The use and misuse of in-feed antibiotics has led to problems with drug residues in animal products and increased bacterial resistance. Chicken egg yolk antibodies (IgY) have attracted considerable attention as an alternative to antibiotics to maintain swine health and performance. Oral administration of IgY possesses many advantages over mammalian IgG such as cost-effectiveness, convenience and high yield. This review presents an overview of the potential to use IgY immunotherapy for the prevention and treatment of swine diarrhea diseases and speculates on the future of IgY technology. Included are a review of the potential applications of IgY in the control of enteric infections of either bacterial or viral origin such as enterotoxigenic Escherichia coil, Salmonella spp., rotavirus, porcine transmissible gastroenteritis virus, and porcine epidemic diarrhea virus. Some potential obstacles to the adoption of IgY technology are also discussed.
文摘Addition of sesame oil into layer diets has been proved to enrich the proportion of polyunsatu-rated fatty acids in animal’s products. In this study, the effects of different levels of sesame oil in the diets on the performance, egg yolk and blood serum lipid profile of Isa Brown laying hens were investigated. A total of 96 layers were assigned into 4 groups to receive either 1 of 4 different diets contained 0.0%, 1.5%, 3.0% and 4.5% sesame oil, respectively. Sample of 12 eggs obtained from each groups were assessed for egg quality. The egg yolk fatty acid profile was determined with gas chromatography. Results revealed that the higher levels of sesame oil in the diet decreased egg production, egg weight, and egg yolk color except feed conversion ratio. In addition, supplementation of sesame oil increased the flow index of the eggs and the Haugh unite. The egg yolk lipid profile was not significantly different in the sesame oil fed groups, whereas, compare to control, it decreased the level of cholesterol. The blood serum lipid profile decreased in the sesame oil groups compare to control group. Meanwhile, monoacildigliserol also decreased in the sesame addition groups. In parallel with increasing levels of sesame oil, monounsaturated fatty acid (oleic acid) in the egg yolks significantly increased compared to the control (37.00%, 42.89%, 42.20% and 43.48%, respectively). It can be implied that sesame oil supplementation into the laying hens diet is necessary to produce monounsaturated fatty acid (MUFA) enriched eggs.
文摘An experiment was conducted to investigate the influence of dietary tea polyphenol (TP) and daidzein (DA) on lipid stability of egg yolk. Two-hundred and seventy 27-week-old Hisex Brown laying hens were divided into nine groups, fed a diet supplemented with 0, 5, 10, 20, 40 mg kg-1 TP and 5, 10, 20, 40 mg kg-1 DA respectively for a period of 8 weeks ad libitum. The dietary addition of TP and DA both could reduce egg yolk LPO content significantly at the end of 4-week experiment (P < 0.05) and keep egg yolk lipid stable at the supplemental dose of 10 mg kg-1 diet respectively. A significant liner reduction in egg yolk LPO content was found with the increasing of dietary TP and DA. The egg yolk LPO content was decreased by 23.1 and 27.0% (P< 0.05) with the supplementation of TP and DA respectively at 40 mg kg-1 diet. The LPO contents in liver, plasma and egg yolk were decreased significantly with the dietary addition of TP or DA respectively (P < 0.05). There was no significant difference between the effects of TP and DA on improvement of layers' antioxidative capacity. The dietary TP and DA both could improve the bird's antioxidative level directly irrelevant to SOD and GSH-Px activities.
基金the scientific research fund of Nong Lam University,Ho Chi Minh City for giving the grant to this study.
文摘Two groups of hens(control and immunization group)were arranged in an experimental design with an immunization schedule of 3 injections of BSA antigen.IgY antibodies were extracted from egg yolks by two precipitation processes(chloroform and polyethylene glycol precipitates)and quantified using a standard curve of protein concentration.The purification of IgY was confirmed by SDS-PAGE.Total protein extracted from egg yoks were less contaminated with yellow pigments(lutein and zeaxanthin)nd by using chloroform precipitate.The 2 week post-immunization,IgY-1 concentration increased respectively to 3903±726μg.ml(chloroform-1 extraction process)and 2937±294μg.ml(PEG extraction process)(P<rd 0.01).After 3 immunization,IgY level obtaining from in immunization group extracted by chloroform process(6633±1166μg.ml-1)increased 2.7 times higher than that in control group(2482±414μg.ml-1).Whereas IgY concentrations obtained from PEG extraction process were not significantly different between the experimental group and control group.Chloroform and PEG precipitation methods had the same protein profile on the SDS-PAGE.IgY antibody was identified by the presence of bands corresponding with IgY heavy chain(67-70 kDa)and IgY light chain(25 kDa)for both precipitation processes.
基金Project (No. 2004C26026) supported by the Science and Technology Department of Zhejiang Province, China
文摘Specific immunoglobulin (IgY) from egg yolk against Aeromonas hydrophila was produced by immunization of White Leghorn hens with formalin-killed whole cells of A. hydrophila. ELISA test using A. hydrophila as the coating antigen revealed that the specific antibody titer started to increase in the egg yolk at the 13th day post-immunization (P/N=2.18), reached the peak at the 56th day (P/N=13.82), and remained at high level until day 133 (P/N=7.03). The antibody was purified by saturated ammonium sulphate with a recovery rate of 63.5%. The specific IgY inhibited the growth of A. hydrophila at a concentration of 1.0 mg/ml during the 18 h incubation. Pre-treatment of polyploid gibel carps Carassius auratus Gibelio with specific IgY had a protection rate of 60% (6/10) against challenge with A. hydrophila, while none of the fishes in the control groups receiving sterile phosphate buffered saline (PBS) or non-specific IgY survived the challenge. Treatment of fishes with the specific IgY 4 h after the challenge also had lower mortality (70%, 7/10), a 30% reduction against the control PBS or non-specific IgY groups (10/10). These results indicate that specific IgY antibodies could be obtained easily from hens immunized with an inactivated A. hydrophila and could provide a novel alternative approach to control of diseases in fishes caused by this organism.
基金Supported by College Students’ Innovation Training Program of Tianjin City(201810061106)
文摘[Objectives]This study was conducted to investigate the relationship between cholesterol content in egg yolks and laying rate of laying hens.[Methods]Forty eight 450-day-old Hyline brown hens with uniform weight were randomly divided into 4 groups with 3 replicates in each group and 4 individuals in each replicate.Group 1 as the control check group(CK)was fed the basal diet;group 2 was fed the basal diet with the addition of 150 g/t of probiotics;group 3 was the basal diet+200 g/t lipase group;and group 4 was fed the basal diet with the addition of 150 g/t of probiotics and 200 g/t of lipase.The preliminary trial period was 10 d,and the experimental period was 30 d.[Results]The cholesterol content in the egg yolks of each test group was higher than that of the control group at 14 and 28 d after the drug administration.The laying rate of each test group began to increase at 14 d after the drug administration;and the laying rate of each test group increased significantly 28 d after the drug administration.It indicated that with the increase of cholesterol in egg yolks,the laying rate of laying hens increased significantly.[Conclusions]This study provides a certain experimental basis for culture production of laying hens.
文摘Newcastle disease virus (NDV) is not considered as cause of serious disease in humans. But, recent data make it clear that, under particular circumstances, it is indeed possible for NDV to cause severe human respiratory disease. Newcastle Disease infection has been reported in many bird species. Cormorants that inhabit at the Qinghai-Tibet Plateau are mainly represented by Great Cormorant (Phalacrocorax carbo sinensis), which is distributed mainly on the Qinghai Lake area. Cormorants are considered as one of the main NDV-reservoir. We conducted the study for the presence of antibodies to Newcastle disease virus by hemagglutination inhibition test in yolks. We got 50% of seropositive yolks to Newcastle disease virus. These results show that NDV circulates in the Qinghai Lake population of cormorants. We first used the technique of detection of antibodies to Newcastle disease virus in the egg yolk for study the circulation of the virus in cormorants and demonstrated its effectiveness. We should carefully monitor cases of pneumonia in the population of people living around the lake and assess the causes of the disease.
基金supported by the Applied Basic Research of Shanxi Province(201901D211381)the Innovation-driven Development Capacity Enhancement Fund of Shanxi Province(SXYBKY2019041)+2 种基金National Key Research and Development Program(2021YFD1600604-03)Shanxi Scholarship Council of China(2021-068)Shanxi Agricultural University High-Level Talent Project(2021XG013)。
文摘In this study,the impacts of egg consumption on mice model of metabolic syndrome(Met S)were comparatively investigated.Mice were divided into five groups(n=8):normal diet group(ND),high-fat diet group(HFD),HFD with whole egg group(WE),HFD with free-yolk egg substitute group(YFES),and HFD with lovastatin group(Lov).Main biochemical indexes and a non-targeted lipidomic analysis were employed to insight the lipid profile changes in serum.It was revealed that WE could significantly improve serum biochemical indexes by reducing body weight,low-density lipoprotein cholesterol(LDL-C)and total cholesterol(TC),while increasing high-density lipoprotein cholesterol.YFES exhibited remarkably better performance in increasing phosphatidylglycerol and phosphatidic acids,while decreasing phosphatidylinositol than WE.A total of 50 differential lipids biomarkers tightly related to glycerophospholipids metabolism were screened out.Carnitine C18:2 and C12:1,SM(d18:0/12:0),and SM(d18:1/14:1)were significantly upregulated in YFES compared to WE.YFES reduced expression of SREBP-1c and Cpt1a,while did not affect the expression of PPAR-α.Sphingomyelin biomarkers were positively related to the TC(|r|>0.6),while PPAR-αwas negatively correlated with triglyceride and LDL-C levels.To sum up,YFES attenuated HFD-induced Met S by improving the serum phospholipids,which account for its modulation of glycerophospholipid metabolism.
文摘To prepare an effective immune preparation to treat hepatitis B, hens were immunized with hepatitis B vaccines, and then anti-HBV egg yolk extraction (anti-HBV EYE) was refined from egg yolk by a dialyzable method. Its chemical characteristics were identified by ultraviolet spectrum, HPLC, Lowry analysis and pharmacopocia-raleted methods. The specific immunological activity was examined by leukocyte adherence inhibition (LAI) in vitro and delayed type hypersensitivity (DTH) in vivo. Anti-HBV EYE was a small dialyzable substance with molecular weight less than 12 kD containing 18 kinds of amino acids. The preparation could obviously inhibit LAI and DTH which was similar to hepatitis B virus-specific transfer factor of pig spleen. However, there were no similar effects observed in the nonspecific transfer factor (NTF) group, control egg yolk extraction (CEYE) group and hepatitis A virus (HAV) group. The results suggested that anti-HBV EYE contained hepatitis B virus-specific transfer factor (STF) and had the antigen-specific cell immune activity similar to PSHBV-TF. The STF obtained from egg yolk of the hens immunized with specific antigen, might be a potential candidate for immunoregulation in hepatitis B prevention and treatment.
基金The authors acknowledge that this work was financially supported by the Support Plan of the College Scientific and Technological Innovation Team of Henan Province(Project 17IRTSTHN016)the College Scientific and Technological Innovation Talents Program of Henan Province(Project 19HASTIT013)Henan University of Science and Technology Experimental Technology Development Fund(Project SY1819011).
文摘The purpose of this study was to investigate the effects of different drying methods,including ultrasonic vacuum drying,vacuum drying,vacuum freeze-drying,hot-air drying and spray drying,on the structure and emulsifying capacity of egg yolk lecithin based on Raman spectra.The results showed that ultrasonic vacuum drying and spray drying can induce the vibration of C-N bonds in the polar O-C-C-N^(+)head skeleton of egg yolk lecithin.The shift of the peak attributed to the C-N bond from 717 cm^(−1)to 774 and 772 cm^(−1)indicated that the vibration of some C-N bonds in the O-C-C-N^(+)skeleton had transformed from gauche to trans.Ultrasonic vacuum drying exerted the most intense effect on the C-C skeleton of egg yolk lecithin,with the greatest vibration peaks at 1062 cm^(−1),1128 cm^(−1),and 1097 cm^(−1)in the Raman spectra of egg yolks.Specifically,it relieved gauche vibration and strengthened trans vibration in the C-C skeleton.Hence,the I_(gauche)/I_(trans)ratio of the egg yolk lecithin processed through ultrasonic vacuum drying decreased.Ultrasonic vacuum drying and spray drying decreased the I_(2850)/I_(2878)ratio of the vibration peak of C-H bonds in the lipid chains of egg yolk lecithin.The weakening of the symmetric stretching vibration of the C-H bond and the strengthening of antisymmetric stretching vibration indicated that orderliness among the molecular chains of lipid bilayer membranes had increased,whereas liquidity had decreased.The emulsifying capacities were highly significantly different among various egg yolk lecithin samples,in which the highest emulsifying capacity(49.58 m^(2)/g)was shown for the egg yolk lecithin prepared through vacuum freeze-drying,and ultrasonic vacuum drying produced the lowest emulsifying capacity(14.77 m^(2)/g).This study demonstrated that ultrasonic vacuum drying and spray drying drastically affected the structure of egg yolk lecithin.The appropriate drying method can be selected based on sample volume and production situation.
文摘Changes in quantities of water, sodium, potassium, lipid and protein were compared in developing eggs and yolk-sac larvae of herring dupes harengus L., a species with demersal eggs, and plaice Pleuroncctcs platessa L., a species with pelagic eggs. The principal difference between the two species was the occurrence in herring, but not in plaice of considerable increases in water content and in one or both of the above ions at three distinct stages: at fertilization,during the middle stage of egg development, and in the days immediately after hatching. Newly hatched larvae of the two species differed greatly in water content because of the difference in mass and water content of the yolk, not in the water content of the rest of the body. In herring, there were increases in sodium and potassium which coincided broadly with the increase in water content. These differences are related to the gradual acquisition of buoyancy by herring during this period, comparable with the buoyancy conferred on plaice eggs
文摘The dot-immunobinding assay was applied to investigate the characteristics of chicken egg yolk antibodies. This method of assay was proved to be a rapid and simple method to demonstrate and characterize the egg-yolk antibody IgY in comparison with the traditional ELISA assay. By using the BandScan software, the gray scale value of dots and the background could be determined. According to the intensity of dots (gray scale value) compared to the standard sample of 10μg, how much IgY remained can be determined in a shorter time.