Article
Agriculture, Dairy & Animal Science
Vincenzo Tufarelli, Payam Baghban-Kanani, Saba Azimi-Youvalari, Babak Hosseintabar-Ghasemabad, Marina Slozhenkina, Ivan Gorlov, Alireza Seidavi, Tugay Ayasan, Vito Laudadio
Summary: The study found that supplementing laying hens' diet with horsetail and spirulina did not have a detrimental effect on productive parameters. Spirulina was more effective in improving blood traits and oxidative status of the laying hens.
Article
Agriculture, Dairy & Animal Science
Ana Rey, Almudena De-Cara, Almudena Rebole, Ignacio Arija
Summary: Short-term supplementation of spirulina significantly affected the vitamin content and color of egg yolks. The strain of laying hens had a significant impact on the fatty acid composition of yolks, showing different responses to supplementation based on breed. Overall, spirulina supplementation had varied effects on egg quality parameters and nutritional value.
Article
Agriculture, Dairy & Animal Science
Muhammad Ammar Dilawar, Hong Seok Mun, Dhanushka Rathnayake, Eun Ju Yang, Ye Seul Seo, Hyeoung Seog Park, Chul Ju Yang
Summary: The study showed that supplementing laying hens with Mentha arvensis and Geranium thunbergii extracts in drinking water can improve egg production performance, quality, and immunity while reducing yolk cholesterol content in a dose-dependent manner.
Article
Agriculture, Dairy & Animal Science
A. C. Pappas, A. Charisi, Ch. -M. Chatziantoniou, E. Giamouri, C. Mitsiopoulou, V. Moschopoulos, Ch. Christodoulou, G. Papadomichelakis, B. Kotsampasi, I. K. Mitsopoulos, E. Tsiplakou, V. A. Bampidis
Summary: This study investigated the effects of dietary pomegranate seed oil supplementation on the performance and egg quality of laying hens. The results showed that there were no significant differences in body weight, feed intake, cracked and thin-shelled eggs, and egg weight among different levels of pomegranate seed oil supplementation. However, the addition of 250 and 500 mg of pomegranate seed oil tended to improve egg production and egg mass. Additionally, the inclusion of pomegranate seed oil increased eggshell weight, yolk index, and the content of conjugated linoleic acid and polyunsaturated fatty acids in the egg yolk.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2023)
Article
Microbiology
Jiaming Jin, Qianqian Zhou, Fangren Lan, Junying Li, Ning Yang, Congjiao Sun
Summary: The internal quality of eggs is crucial for human consumption and embryonic development. The composition and differences in microbiota between egg yolks and whites, as well as the migration of microbes from egg white to yolk during incubation, have been explored in this study.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Chemistry, Applied
Carla M. Teglia, Maria Guinez, Maria J. Culzoni, Soledad Cerutti
Summary: The study found that long-term administration of enrofloxacin to laying hens resulted in high concentrations of enrofloxacin in egg white, and consumer exposure assessment showed potential toxicological levels.
Review
Agriculture, Dairy & Animal Science
Hanyi Shi, Xuejuan Deng, Xiaoyu Ji, Ning Liu, Huiyi Cai
Summary: Astaxanthin (Ax) and lutein are important fat-soluble pigments and essential nutrients for human and animal health. This review focuses on the commercial production of Ax and lutein, their effects on yolk color and nutritional functionality, and their enhancement of immune function. The potential roles of carotenoids in the cytokine storm and gut microbiota are also briefly presented, along with suggestions for future research.
Article
Chemistry, Physical
Nicole Longtin, Daniela Oliveira, Aishwarya Mahadevan, Varun Gejji, Carmen Gomes, Sandun Fernando
Summary: In this study, a unique configuration of Spirulina-based microalgal fuel cell was tested, showing highest performance on day seven during the exponential growth phase. Additionally, the highest power density was achieved when three fuel cells were connected in parallel.
JOURNAL OF POWER SOURCES
(2021)
Article
Chemistry, Multidisciplinary
Tatiana Dumitra Panaite, Gabriela Maria Cornescu, Nicoleta Corina Predescu, Ana Cismileanu, Raluca Paula Turcu, Mihaela Saracila, Cristina Soica
Summary: This study found that the addition of microalgae to the feed of laying hens can significantly improve the quality and nutritional value of egg yolks, including the fatty acid content, β-carotene concentration, antioxidant capacity, and yolk color.
APPLIED SCIENCES-BASEL
(2023)
Article
Physiology
Xin Wang, Si-Min Peng, Yang Liu, Shuang Liao, Hao-Han Zhao, Guang-Ying Duan, Yong-Mei Wu, Chun-Jie Liu, Yan-Zhou Wang, Tou-Ming Liu, Ying-Hui Li, Zhi-Yong Fan, Si-Yuan Zhu, Hua-Jiao Qiu, Qian Lin
Summary: Ramie as a potential alternative feed for poultry has been evaluated for its effects on production performance and egg quality. The study found that a 6% ramie inclusion in the diet can effectively improve the color, antioxidative capability, and reduce cholesterol contents of egg yolks without affecting the production performance of the hens.
FRONTIERS IN PHYSIOLOGY
(2022)
Article
Food Science & Technology
Didem Sozeri Atik, Basak Gurbuz, Esra Boluk, Ibrahim Palabiyik
Summary: This study evaluated the impact of Spirulina platensis fortification on the characteristics of vegan kefir production, showing that it can increase lactobacilli and lactococci counts, enhance total phenolic content, but decrease the pH values of the product.
Article
Chemistry, Applied
Dandan Sun, Yue Jin, Qingyu Zhao, Chaohua Tang, Yi Li, Hao Wang, Yuchang Qin, Junmin Zhang
Summary: A simplified pre-treatment method was developed for analyzing the folate content in eggs, showing that the main form of folate in egg yolks is 5-methyltetrahydrofolate. Laying hens efficiently converted folic acid in feed into 5-methyltetrahydrofolate in eggs with minimal folic acid deposition.
Article
Agriculture, Dairy & Animal Science
Dieudonne M. Dansou, Hao Wang, Ramdhan D. Nugroho, Weizhao He, Qingyu Zhao, Junmin Zhang
Summary: The study evaluated the effects of moderate and high dose dietary supplementation of astaxanthin on egg quality and laying hens' health status. It was found that moderate dose supplementation efficiently improved egg yolk color and laying hens' health status, while high dose supplementation showed positive effects but with decreased efficacy compared to moderate doses. Astaxanthin had no adverse effects on laying hens' performance and health status but may not be valuable for egg fortification at high doses.
Article
Food Science & Technology
Ewa Tomaszewska, Siemowit Muszynski, Anna Arczewska-Wlosek, Piotr Domaradzki, Renata Pyz-Lukasik, Janine Donaldson, Sylwester Swiatkiewicz
Summary: The study found that dietary supplementation of AKG did not significantly affect the cholesterol and total fat content of egg yolks, but resulted in both positive (reduced n-6 FA and increased MUFA) and negative (reduced PUFA and n-3 FA, increased TI and n-6/n-3 ratio) changes in the fatty acid profile.
Article
Environmental Sciences
Oranit Kraseasintra, Yingmanee Tragoolpua, Hataichanok Pandith, Ruttiros Khonkarn, Wasu Pathom-aree, Jeeraporn Pekkoh, Chayakorn Pumas
Summary: This study assessed the biological qualities of phycocyanin for use in natural hair dye products and found that it is non-toxic to human cells, has good dyeability potential, and exhibits physical stability.
FRONTIERS IN MARINE SCIENCE
(2022)