Chemical Compositions of Egg Yolks and Egg Quality of Laying Hens Fed Prebiotic,Probiotic, and Synbiotic Diets

A 16‐wk feeding experiment was conducted to investigate the effects of a prebiotic, isomaltooligosaccharide (IMO), a probiotic, PrimaLac®, and their combination as a synbiotic on the chemical compositions of egg yolks and the egg quality of laying hens. One hundred and sixty 16‐wk‐old Hisex Brown pullets were randomly assigned to 4 dietary treatments: (i) basal diet (control), (ii) basal diet + 1% IMO (PRE), (iii) basal diet + 0.1% PrimaLac® (PRO), and (iv) basal diet + 1% IMO + 0.1% PrimaLac® (SYN). PRE, PRO, or SYN supplementation not only significantly (P < 0.05) decreased the egg yolk cholesterol (24‐ and 28‐wk‐old) and total saturated fatty acids (SFA; 28‐, 32‐, and 36‐wk‐old), but also significantly (P < 0.05) increased total unsaturated fatty acids (UFA; 28‐, 32‐, and 36‐wk‐old), total omega 6 and polyunsaturated fatty acids (PUFA), including linoleic and alpha‐linolenic acid levels in the eggs (28‐wk‐old). However, the total lipids, carotenoids, and tocopherols in the egg yolks were similar among all dietary treatments in the 24‐, 28‐, 32‐, and 36‐wk‐old hens. Egg quality (Haugh unit, relative weights of the albumen and yolk, specific gravity, shell thickness, and yolk color) was not affected by PRE, PRO, or SYN supplementation. The results indicate that supplementations with IMO and PrimaLac® alone or in combination as a synbiotic might be useful for improving the cholesterol content and modifying the fatty acid compositions of egg yolk without affecting the quality of eggs from laying hens between 24 and 36 wk of age.     

Microspectrophotometry of bermudagrass (Cynodon dactylon) cell walls in relation to lignification and wall biodegradability

The walls of the major plant cell types, sclerenchyma and parenchyma, of the second (upper) and fifth (lower) internodes from the apex of bermudagrass (Cynodon dactylon L) stem have been examined by ultraviolet absorption microspectrophotometry and the results related to wall digestibility (measured in vitro with rumen liquor) and to histochemical reactions for ‘lignin’ and phenolics. Sclerenchyma walls from the lower internode gave high values of absorbance in the ultraviolet region of the spectrum equivalent to 109 mg trans-ferulic acid g^?1 dry walls; similar walls from the upper internode also gave high values but these were lower than values from the lower internode. Histochemical examination showed that the sclerenchyma walls, which were indigestible to rumen microorganisms, gave positive tests with acid phloroglucinol reagent for lignin. Parenchyma walls, which were either digested or partially digested, gave much lower absorbance values in the ultraviolet region and negative tests with acid phloroglucinol but positive tests with diazotised sulphanilic acid (upper and lower internodes) and chlorine-sulphite (lower internode) reagents. Ultraviolet absorption microspectrophotometry is a useful technique for examining phenolics within individual cell walls that vary in biodegradability.     

Phenolic acids released from bermudagrass (Cynodon dactylon) by sequential sodium hydroxide treatment in relation to biodegradation of cell types

Sections of solvent-extracted bermudagrass (Cynodon dactylon L Pers) leaf blades were treated sequentially with increasing concentrations of sodium hydroxide. The amounts of saponifiable phenolic acid monomers and cyclobutane dimers released and the digestibility of the treated blades (ie % dry weight loss) were determined. Leaf sections were examined by scanning electron microscopy for biodegradation of cell types and histochemically (light microscopy) for lignin after treatment with sodium hydroxide. Treatment with 0.1 m sodium hydroxide for 1 h resulted in only minor changes from untreated sections. However, this treatment for 24 h released 86% of the ferulic acid, 65% of the dimers, and c 50% of the p-coumaric acid. Digestibility was increased from 6.5% in the untreated control to 56.6%. Substantial loss of the slowly biodegradable tissues (ie epidermis and parenchyma bundle sheath) and partial biodegradation and disruption of the refractory tissues (ie sclerenchyma, xylem and mestome sheath) occurred; histochemical reactions for lignin were less intense after NaOH treatment. Treatment with 1 m sodium hydroxide for 24 h released 50% of the p-coumaric acid and the remainder of the alkali-extractable ferulic acid and dimers, increased digestibility to 72%, and increased biodegradation of mesophyll and phloem. Mestome sheath cell walls only gave a histochemical reaction for phenolics and the reaction was weak after 1 m NaOH treatment. Alkali treatment increased the biodegradation of all cell types, with lignified tissues reduced to single-cell fibres after 1 and 2 m treatments.     

植物甾醇对蛋鸡产蛋后期生产性能、鸡蛋胆固醇含量及血清生殖激素水平的影响

选用1 500羽520日龄伊莎褐商品蛋鸡,随机分成5组,每组6个重复,第1组为对照组,试验组日粮中分别添加5、10、20和40 mg/kg植物甾醇,研究植物甾醇对蛋鸡产蛋后期生产性能、鸡蛋胆固醇含量及血清生殖激素水平的影响.结果表明,与对照组相比,添加植物甾醇对蛋鸡产蛋后期的平均蛋重及产蛋率均无显著影响,但能降低死淘率,20 mg/kg的植物甾醇添加量效果较好;降低了蛋黄的胆固醇含量;试验前期,试验组血清的生殖激素水平无显著变化,试验后期,第2和5组的雌二醇(E2)有显著提高,第2和4组的促黄体素(LH)明显降低,试验组的促卵泡素(FSH)及促乳素(PRL)均无显著影响.     

Carry-over of Acrylamide from Feed (Heated Potato Product) to Eggs and Body Tissues of Laying Hens

A total of 16 hens were allocated to two groups. Hens were kept individually in a cage battery. During a four-week experiment 120 g feed were given per hen and day of consumption. The diet consisted of commercial potato meal (50%) as well as soy meal, barley and premix. The potato meal for the experimental group was heated for 2 h at 150°C. While the determined acrylamide content in the experimental diet was 671 ± 32 μg per kg, it was 125 ± 40 μg/kg in the diet of the control group. Acrylamide was determined by gas chromatography – mass spectrometry in the diet as well as in body tissue and eggs. During the experiment the acrylamide concentration in the eggs increased in both, the experimental and the control group. After three weeks, the acrylamide concentration in the eggs remained constant (max. 17.2 μg/kg egg). The carry-over rates for acrylamide from the diet to the egg were 0.022 in experimental and 0.010 in control hens. All hens were slaughtered at the end of the trial. The highest content of acrylamide was found in the kidneys of the experimental hens (27.7 μg/kg). It may be concluded that even for the highest acrylamide concentration considered the contribution of poultry products to the total acrylamide intake by humans is low.

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Zusammenfassung. 16 Legehybriden (LSL) wurden in 2 Gruppen aufgeteilt und in Einzelhaltung untergebracht. Die Hennen erhielten über vier Wochen t?glich 120 g Futter. Die Futtermischung setzte sich aus 50% eines küchenfertigen, handelsüblichen Kartoffelpulvers sowie Sojaextraktionsschrot, Gerste und einem Pr?mix zusammen. Das Kartoffelmehl der Versuchsgruppe wurde bei 150°C 2 h lang ger?stet. Die fertige Futtermischung der Versuchsgruppe enthielt 671 ± 32 μg Acrylamid/kg Futter und die Mischung der Kontrollgruppe 125 ± 40 μg/kg. Der Gehalt an freiem, unkonjugiertem Acrylamid in den Proben und im Futter wurde mittels GC-MS untersucht. Im Versuchsverlauf stieg in den Eiern der Hennen beider Gruppen die Acrylamidkonzentration an. Nach einer dreiw?chigen Versuchsdauer ?nderten sich die Konzentrationen an Acrylamid im Ei nicht mehr (max. Konzentration: 17,2 μg/kg Eimasse). Die Carry-over – Faktoren für Acrylamid vom Futter ins Ei betrugen bei den Kontroll- bzw. Versuchstieren 0,022 bzw. 0,011. Die h?chste Acrylamid-Konzentration wurde in den Nieren der Tiere der Versuchsgruppe ermittelt (27,7 μg/kg). Selbst unter Berücksichtigung der h?chsten Acrylamidkonzentrationen ist der Beitrag der Geflügelprodukte an der gesamten Acrylamidaufnahme des Menschen gering.

     

Omega‐3 Fatty Acid Profile of Eggs from Laying Hens Fed Diets Supplemented with Chia,Fish Oil,and Flaxseed

The aim of this study was to investigate the effect of diets supplemented with fish oil, flaxseed, and chia seed on the omega‐3 fatty acid composition and sensory properties of hens’ eggs. No significant difference in yolk fat content was found between treatments. The fatty acid composition of egg yolk was significantly affected by the dietary treatments. Inclusion of chia at 300 g/kg into the diet produced eggs with the highest concentration of omega‐3 fatty acid. Eicosapentaenoic acid and docosahexaenoic acid were only detected in eggs from laying hens fed the diet supplemented with fish oil. Diet had a significant effect on color, flavor and overall acceptability of eggs. Types and levels of omega‐3 fatty acids in feed influence the level of yolk omega‐3 fatty acids in egg yolk. Inclusion of chia into the hens’ diet significantly increased the concentration of yolk omega‐3 fatty acid without significant change in sensory properties.     

饲粮中添加不同水平油菜花粉对蛋黄和鸡肉组织脂肪酸组成的影响

目的分析饲粮中添加不同水平油菜花粉对蛋黄和鸡肉组织脂肪酸组成的影响。方法选用210日龄的海兰褐壳蛋鸡540只,随机分为4组,基础饲粮中分别添加0%(A组)、3%(B组)、5%(C组)、8%(D组)的油菜花粉,预饲1周后,连续饲喂50 d后改喂基础饲粮,观察至第70 d。结果实验前期(0~50 d)蛋黄中ω-3PUFA、α-ALA、DHA含量随着饲粮中油菜花粉添加量的增加而增加,D组增加极显著(P0.01)。蛋黄中ω-6/ω-3PUFA比值随着花粉添加量的增加而降低,其中D组在第5d至30d降低极显著(P0.01)。实验后期(50~70d)蛋黄中ω-3 PUFA、α-ALA、DHA含量和ω-6/ω-3PUFA比值逐渐恢复至对照组水平。添加花粉对脑组织中脂肪酸组成无显著影响(P0.05);胸肌中ω-3PUFA含量随着花粉添加量的增加而明显降低,其中C组差异极显著(P0.01),D组差异显著(P0.05);各花粉添加组鸡肝中ω-3PUFA含量分别为1.96%、1.89%、3.11%和3.28%,D组差异极显著(P0.01),脂肪组织中ω-3PUFA含量分别为1.61%、1.84%、1.86%、2.27%,D组差异显著(P0.05)。结论饲粮中添加油菜花粉能够提高蛋黄、肝脏和脂肪组织中ω-3PUFA的含量,在3%、5%和8%三个花粉添加水平中以8%花粉添加水平效果最好。     

Plasma Cholesterol Oxidation Products (Oxysterols) in Human Subjects Fed a Meal Rich in Oxysterols

There is no evidence whether humans absorb cholesterol oxidation products (COPS) from food sources. Therefore, (after-meal) absorption of COPS in humans was studied following consumption of a powdered egg meal containing 30–90 ppm each of four different COPS. Both total plasma and plasma chylomicron COPS concentrations increased. By contrast, subjects consuming fresh eggs containing very low levels of the same four COPS (0–2 ppm) demonstrated no significant rise in plasma COPS. We concluded that the human subjects studied had the capacity to absorb COPS from food sources. The brief residence time of COPS observed in both chylomicrons and plasma suggested rapid transfer of COPS among lipoprotein fractions and/or clearance from plasma.     

Deposition of Carotenoids in Eggs from Hens Fed Diets Containing Saponified and Unsaponified Oleoresin Paprika

Deposition of carotenoids in saponified paprika (SP) and unsaponified oleoresin paprika (OP) in egg yolks as well as the dietary level for desired pigmentation were evaluated. Sixty-four hens on a carotenoid-depletion diet were divided into two replicated groups of each of eight dietary treatments containing from 0 to 16 mg paprika carotenoids per kg feed. Colour and the carotenoid content of egg yolk increased linearly ( P< 0·01) with the amounts of paprika carotenoids in the diets. The colours of egg yolks from hens fed similar concentra-tions of OP or SP were not significantly different ( P< 0·01). A low dose (4 mg kg⁻¹) of OP or SP provided yolk colour equivalent to the colour of eggs in supermarkets. High-performance liquid chromatographic analyses showed that carotenoids deposited in the yolk are in the free alcohol form, regardless of the form of carotenoids in the diet. Capsanthin, the predominant carotenoid in paprika, was deposited in egg yolk less efficiently than zeaxanthin and lutein.     

藏灵菇源副干酪乳杆菌KL1对蛋鸡脂质过氧化的研究

利用筛选自藏灵菇中的产胆盐水解酶的副干酪乳杆菌(Lactobacillus paracasei)KL1,制备冻干菌粉作为受试物进行蛋鸡动物实验,探讨其对蛋鸡脂质过氧化的影响。将120只农大3号矮小鸡随机分为低剂量实验组、中剂量实验组、高剂量实验组和对照组,对照组饲喂基础日粮,低、中、高实验组在此基础上,分别摄入活菌剂量为10~5、10~6、10~7 CFU/(只·d)KL1活菌制剂,连续11周,期间测定血清抗氧化指标,屠宰后测定肝脏脂肪含量并观察组织切片。结果表明,中、高剂量实验组与对照组相比,肝脏组织中粗脂肪含量极显著降低(P0.01),分别降低了32.4%、48.2%;低剂量实验组与对照组相比降低了9.4%;肝脏组织切片油红O染色结果显示,随菌株KL1剂量的增加肝脏脂滴堆积现象逐渐减轻,其中高剂量实验组抑制脂肪肝的作用最强;抗氧化指标结果显示,与对照组相比,低、中、高实验组血清总抗氧化能力均显著提高(P0.05),分别为16.3%、13.9%、14.8%,中剂量实验组超氧化物歧化酶活力显著提高19.4%(P0.05),低剂量和高剂量实验组分别提高11.3%、16.4%,丙二醛含量和谷胱甘肽过氧化物酶活力无显著差异(P0.05)。说明藏灵菇源副干酪乳杆菌KL1具有较强的抑制脂肪肝形成能力,并具有较好的脂质抗氧化能力。     

菜籽饼粕多糖对小鼠免疫功能的影响

本实验以小白鼠为试验动物,研究菜籽饼粕多糖(PRMs)的免疫促进性质。研究结果表明:与对照组相比,PRMs促进小鼠胸腺、脾脏和吞噬指数的增加,显著性促进脾淋巴细胞和腹腔巨噬细胞的增殖,迟发型过敏反应和溶血空斑和溶血素抗体的形成。因此,菜籽饼粕多糖有免疫促进作用。     

甘蓝型黄籽油菜饼粕浓缩蛋白的制备

以甘蓝型黄籽油菜冷榨浸出粕为材料,测定了蛋白质、粗纤维、木质素、可溶性糖和多酚含量,并对黄籽油菜制备浓缩蛋白条件进行了初步探索。结果表明,未脱壳的黄籽油菜饼粕具有蛋白质含量高、抗营养物质含量低的特点,采用乙醇脱糖即可制备浓缩蛋白。黄籽浸提粕的蛋白质含量达50．31％,可溶性糖含量为5．90％,粗纤维和木质素分别为4．40％和1．05％;黑籽粕蛋白质含量为38．38％,可溶性糖含量为5．43％,粗纤维和木质素分别为10％和6．10％。采用多因素正交试验对乙醇浸提工艺奈件进行优化,方差分析表明乙醇浓度和浸提温度对蛋白质含量的影响分别达显著和极显著水平。在乙醇浓度95％、浸提温度70℃、料液比1：7、浸提5次、每次20min的条件下,获得的甘蓝型黄籽浓缩蛋白产品蛋白含量达60．07％,赖氨酸等必需氨基酸含量显著提高,氨基酸总量达49．51％,各氨基酸比例均匀,硫甙脱除率达74％,并且浓缩蛋白的溶解度、氮溶解性、吸水性、吸油性、乳化性、起泡性与泡沫稳定性等功能特性良好。     

转Cry1Ab/Cry1Ac基因大米粉饲喂印度谷螟后的比较转录组分析（网络首发、推荐阅读）

转Cry1Ab/Cry1Ac基因作物可以有效防治害虫。以世界性的储粮害虫印度谷螟Plodia interpunctella (Hübener)为研究对象,借助高通量测序法研究试虫中与Bt毒蛋白密切相关的基因,以期初步揭示转Bt稻谷的杀虫作用机制。结果表明,在对印度谷螟非胁迫种群和转Bt基因大米粉胁迫种群分别进行转录组测序,经De novo组装后共得到37 246个Unigene,其中有23 310个Unigene获得注释。随后,通过比较分析上述两种品系试虫基因表达量,共筛选出34 466条显著差异表达的基因,其中在胁迫品系中有15 741条基因表达量显著上调,另有18 725条基因表达量显著下调。一方面大大扩充了针对该物种的基因信息,另一方面为转基因稻谷抗印度谷螟的相关机理研究提供了新思路。     

Chromatographic Separation of Anthocyanins in Cowberry (Lingonberry) Vaccinium vites-idaea L

The analysis of anthocyanins by a combination of droplet counter-current chromatography, thin-layer chromatography and on-line high-performance liquid chromatography was applied to the acidified ethanol extract of cowberry (lingonberry), Vaccinium vitesidaea L, In addition to 3-galactoside (88.0%), 3-arabinoside (10.6%), and 3-glucoside (1.4%) of cyanidin, delphinidin-3-glucoside (less than 0.1%) was identified. The total anthocyanin content was determined to be 174 mg/100g fresh fruit.     

On Sodium Chloride Action in the Gelation Process of Low Density Lipoprotein (LDL) from Hen Egg Yolk

Gelation of 40% LDL solution with 1~10% NaCl was inhibited during frozen storage at ?20°C and ?25°C. Frozen storage of LDL solutions with more than 4% NaCl at ?30°C, ?40°C and ?60°C induced the gelation, whereas gelation was inhibited by addition of 1 and 2% NaCl at temperatures lower than ?30°C. Differential scanning calorimetry analyses revealed that when NaCl acts as an inhibitor of gelation, it increased the unfrozen water in the LDL solutions through formation of LDL-water-NaCl complex where the water is hardly frozen; and when it acts as an accelerator of gelation, it promoted removal of water from the complex.     

HPLC在高纯度蛋黄卵磷脂提取技术中的应用研究

本实验采用L9(34)正交试验对高纯度蛋黄卵磷脂提取工艺进行了优化,优化出的最佳工艺参数为:浸提时间2.0h、乙醇浓度100%、料液比1:7,并借助高效液相色谱法测定出蛋黄卵磷脂的纯度为72.12%。     

Sensory and Chemical Analyses of Oyster Mushrooms (Pleurotus sajor-caju) Harvested from Different Substrates

ABSTRACT: The sensory characteristics of dehydrated oyster mushrooms harvested from 8 different substrates and chemical compounds related to sensory attributes were analyzed and compared. The sensory attributes rubbery, sweet pea, and bitter as well as the chemical content of total lipids, palmitic acid, benzaldehyde, mannitol, 14 free amino acids, and 5'-adenosine monophosphate were found to be significantly affected by the substrates used for cultivating oyster mushrooms. This study demonstrated that the substrate composition for oyster mushroom production had minor effects on sensory and quality characteristics. Chemical analysis indicated that benzaldehyde, some free amino acids, 5'-cytosine monophosphate (CMP), 5'-guanosine monophosphate (GMP), and 5'-inosine monophosphate (IMP) showed correlations with the sensory attributes perceived by the sensory panel; however, some of these compounds were not detected in all samples.     

响应面试验优化苦杏仁粕中苦杏仁苷提取工艺及其高效离心分配色谱纯化

为实现苦杏仁资源的高效利用,以带皮生杏仁为原料,首先研究热烫去皮对苦杏仁苷含量的影响,然后采用响应面试验优化了超声辅助提取压榨脱脂苦杏仁粕中苦杏仁苷的工艺条件,应用高效离心分配色谱分离制备高纯度苦杏仁苷。结果表明：按料液比1∶5（g/mL）加入沸水,煮沸10 min,能够较好地达到灭酶保苷的目的,苦杏仁苷含量为（4.72±0.14）%;压榨脱脂苦杏仁粕中苦杏仁苷最佳提取工艺条件为73%乙醇溶液、液料比8∶1、超声温度70 ℃、提取时间20 min、提取2 次,苦杏仁苷的提取率达8.03%;高效离心分配色谱纯化苦杏仁苷的最佳条件为以正丁醇-乙酸乙酯-甲醇-水（2.5∶0.625∶0.5∶4,V/V）为溶剂体系,上相为固定相,下相为流动相,转速900 r/min,流速2.0 mL/min,分离纯化得纯度为96.14%的苦杏仁苷。     

Inhibition of Modori (Gel Weakening) in Surimi by Plasma Hydrolysate and Egg White

The effects of beef plasma hydrolysate and egg white solids were evaluated in surimi gels using measurements of torsional shear stress and strain, bound water, cook loss and SDS-PAGE. Treatments included level of protein addition, surimi type (by species and grade) and cooking schedule. Addition of proteins, regardless of type or level of addition, significantly increased torsional shear stress and strain for all gels precooked at 60°C (90°C final cook). For gels made from low quality surimi, all levels of treatment proteins improved stress and strain for all cooking schedules and improved water holding for gels precooked at 60°C. Electrophoretic results showed a decrease in the density of the myosin heavy chain only in those gels without added proteins precooked at 60°C.