The amino acids differences in epitopes may promote the different allergenicity of ovomucoid derived from hen eggs and quail eggs

Quail egg ovomucoid can inhibit activation of basophils and eosinophils,while hen egg ovomucoid has been shown to be a major allergen,named Gal d 1.At present,the differences in structure and function between two ovomucoid are unclear.We found the homology of ovomucoid in quail eggs and hen eggs reached77%.Compared with hen egg ovomucoid,the distribution of secondary structure was different in AA52-53,AA57-58,AA66-68,AA71-72,AA131-133,AA139-140,AA157-159 and AA184-185.Among 9 epitopes of egg ovomucoid,there were different amino acids from quail egg ovomucoid in 8 epitopes.Recombination quail egg ovomucoid had trypsin inhibition activity and quail egg ovomucoid didn't specifically bind to serum of eggs allergic patients.Quail egg ovomucoid can significantly inhibit RBL-2 H3 cells degranulation and protect cells morphology to a certain extent,indicating quail egg ovomucoid can inhibit cells activation and have potential anti-allergic effects,which is related to trypsin inhibitory activity.The difference in sensitization compare to hen egg ovomucoid may be due to amino acids differences affecting protein structure by changing antigenic epitopes.

Effects of Moringa (Moringa oleifera Lam.) Leaf Meal on Performance, Carcass, Organs, Eggs and Meat of Japanese Quails

There are several reports on the utilisation of Moringa oleifera in poultry diets due to its essential bioactive compounds yet,little is known about its influence on Japanese quail eggs and meat qualities.Hence,the need to examine performance,eggs and meat qualities of Japanese quail hens fed M.oleifera leaf.To achieve this,240 Japanese quail chicks were allocated to three dietary treatments:D1:control,0.0%(without M.oleifera leaf meal),D2:(0.5%M.oleifera leaf meal)and D3:(1%M.oleifera leaf meal).Data on performance,carcass,organs,eggs and meat qualities were collected and subjected to ANOVA at 0.05.Results revealed that feed consumption was lowest(2,701g)in D1 and highest(2,800g)in D2,carcass weight varied from 100-100.67g,thigh weight(12.66-13.58g)and breast weight was highest(40.41g)in D3.Liver weight was lowest(3.25g)in D1,kidney was largest(0.91g)in D3 whereas,the heart,gizzard and spleen weights ranged from 1.00-1.16g,3.08-3.50g and 0.04-0.08g,respectively.In the eggs,crude protein(10.94%),crude fat(6.71%),ash(1.36%),high-density lipoprotein(96.12mg/100g)and low-density lipoprotein(120.67mg/100g)were highest in D1.Total cholesterol(364.08mg/100g)and triglycerides(147.27mg/100g)were least in D1 and the caloric value varied from 1.46-1.47kcal/g.In the meat,crude protein(17.14%)and energy value(1.96kcal/g)were best in D2 but,crude fat(12.62%),ash(2.85%)and carbohydrates(1.31%)were superior in D3.In both eggs and meat,no crude fibre(0.0%)was detected.In any case,all the parameter values were within the normal ranges given in healthy Japanese quails at similar age.Consequently,addition of M.oleifera leaf meal at 1.0%to Japanese quail diets might not depress performance,affect carcass quality,cause organs dysfunctions but may improve nutritional quality of the eggs and meat.

Quail Eggs With Fruit and Vegetables

Ingredients: 15 quail eggs, sliced carrots, fungus, rape or lettuce and cherries. Directions: 1. Boil the quail eggs and peel shells after cooled. 2. Fry the rape. 3. Arrange the peeled quail eggs, carrots slices, fungus and cherries on the plate with the rape.