Identification of a Novel Bioactive Peptide Derived from Frozen Chicken Breast Hydrolysate and the Utilization of Hydrolysates as Biopreservatives.

Frozen chicken breast was hydrolyzed by treatment with thermolysin enzyme to obtain a chicken hydrolysate containing bioactive peptides. After that, a peptide was purified from the chicken hydrolysate utilizing a Sep-Pak C18 cartridge and reversed-phase high-performance liquid chromatography (RP-HPLC). The molecular weight of the chicken peptide was 2766.

Impact of Dietary Egg Yolk IgY Powder on Behavior, Meat Quality, Physiology, and Intestinal Colonization of Broiler Chicks.

The current study investigated the impact of different concentrations of purified egg yolk immunoglobulin Y (IgY) supplemental food on the growth performance, behaviors, cecal contents of , and the meat quality of broiler chicks. Four dietary groups were given to 180 female Ross broiler chicks at random ( = 45 for each). The control group was fed a standard diet only, whereas the other three experimental groups were fed the same basic diet supplemented with 1,500, 3,000, and 4,000 μg/ml IgY for a duration of 42 days.

Characterization of the Biosynthetic Gene Cluster of Enterocin F4-9, a Glycosylated Bacteriocin.

Enterocin F4-9 belongs to the glycocin family having post-translational modifications by two molecules of -acetylglucosamine β--linked to Ser37 and Thr46. In this study, the biosynthetic gene cluster of enterocin F4-9 was cloned and expressed in JH2-2. Production of glycocin by the JH2-2 expression strain was confirmed by expression of the five genes.

Egg Yolk IgY: A Novel Trend of Feed Additives to Limit Drugs and to Improve Poultry Meat Quality.

Drugs that are commonly used in poultry farms can potentially cause a detrimental effect on meat consumers as a result of chemical residues. Therefore, seeking a natural alternative is crucial for the health of the consumers. The egg yolk immunoglobulin Y (IgY) is a promising natural replacement for antibiotics in the broilers' diet.

Nutritional characterization of various classes of Egyptian beef luncheon.

Objectives: The present work was conducted to investigate the nutritional profile of the highly consumed beef luncheon in Egypt. Besides, the potential health hazards associated with the consumption of luncheon were highlighted.

Material And Methods: A total of 60 beef luncheon samples were collected from Egyptian markets.

The Impact of Probiotics and Egg Yolk IgY on Behavior and Blood Parameters in a Broiler Immune Stress Model.

Feed additives are used frequently in variable combinations to maximize broiler productivity and consumer safety. Therefore, we evaluated the efficiency of feed additives used in four different diets: a basal diet, a probiotic (PRO-PAC) supplement diet, an egg yolk purified immunoglobulin Y (IgY) supplemented diet, and a combination of IgY and PRO-PAC supplement ( = 15 for each group). We assessed the improvement of behavioral and hematological parameters of Ross broilers before and after an immune stress challenge using lipopolysaccharide (LPS).

Enterocin F4-9, a Novel O-Linked Glycosylated Bacteriocin.

Enterococcus faecalis F4-9 isolated from Egyptian salted-fermented fish produces a novel bacteriocin, termed enterocin F4-9. Enterocin F4-9 was purified from the culture supernatant by three steps, and its molecular mass was determined to be 5,516.6 Da by mass spectrometry.