Aim: This study was undertaken to compare the immunoglobulin Y (IgY) level and its efficacy in laying hens of four different breeds of poultry (viz., Vanraja, Gramapriya, BlackRock, and KalingaBrown) and its relative transfer in egg yolk and chick.
Materials And Methods: This study was conducted in 48 apparently healthy laying hens vaccinated with Salmonella inactivated polyvalent vaccine, eggs and progeny chicks; 12 each from four different breeds of poultry, viz., Vanraja, Gramapriya, BlackRock, and KalingaBrown. The methodology included measurement of egg and yolk weight, total protein and IgY in egg yolk, total serum protein and IgY in breeding hens, and progeny chicks and extent of IgY transfer from hens to yolk then to chicks. Further, Salmonella-specific antibodies in breeding hens, egg yolk and progeny chicks were assessed using O and H antigen by tube agglutination test.
Results: The egg weight differed nonsignificantly (p>0.05) among breeds, however, breed wise significant variation (p<0.01) was reported in yolk weight. The weight of egg yolk significantly affects the total protein and IgY concentration although these levels per unit of volume did not differ. Total protein was significantly higher (p<0.01) in KalingaBrown and Gramapriya as compared to Vanraja and BlackRock. Non-significant (p>0.05) difference among breed was found in total protein of egg yolk and chick. The IgY concentration in hens, egg yolk and chick was found to be in the range of 5.35±0.63-5.83±0.65, 2.3±0.1-2.6±0.2, and 1.3±0.11-1.7±0.16 mg/ml, respectively which is uniform and independent of total protein concentration at all the three levels. Significant breed variations were not observed in maternal IgY transfer from breeding hens to chicks and were 25.62±1.42-36.06±4.34% of total IgY in parent flock. Moderate to higher rate of seroprevalence with peak titers of 1:640 against Salmonella-specific antibodies was observed in only 41.6% of breeding hens.
Conclusion: No significant difference in the rate of transfer of IgY was observed in four breeds studied (viz., Vanraja, Gramapriya, BlackRock, and KalingaBrown) and moderate seropositivity was detected for Salmonella-specific antibodies in progeny chicks.
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http://dx.doi.org/10.14202/vetworld.2016.425-431 | DOI Listing |
Proc Biol Sci
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Eugene P. Odum School of Ecology, University of Georgia, Athens, GA, USA.
Environmental conditions influence the maternal deposition of hormones into eggs, which is hypothesized to adaptively modify developmental outcomes in offspring. However, most ecosystems harbour environmental contaminants capable of disrupting endocrine signaling, and maternal exposure to these compounds has the potential to further alter offspring traits. Studies rarely examine maternally derived hormones and contaminants along with offspring phenotypes, and we know little about their interrelationships and potential interactions.
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View Article and Find Full Text PDFPoult Sci
January 2025
University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia. Electronic address:
This study investigated the effects of supplementing laying hen's diet with vitamin A (5,000, 10,000 and 20,000 IU/kg) and trace minerals (Zn, Mn, Cu, Fe and Se) in inorganic and organic form on the carotenoid content and deposition efficiency in egg yolk. Hen's diet consisted of two commercial dent corn hybrids (soft- and hard-type), which differed in their carotenoid profile. The feeding trial was conducted with 252 Lohmann Brown hens allocated in 84 cages that were randomly assigned to 12 dietary treatments (2 hybrids × 3 vitamin A levels × 2 trace mineral forms).
View Article and Find Full Text PDFJ Agric Food Chem
January 2025
National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
The heat-induced natural egg yolk is a discontinuous object formed by the accumulation of yolk spheres. However, the reason why yolk spheres form individual microgels rather than continuous gels has not been elucidated. This study investigated the different gelation behaviors in the yolk sphere exterior (EYSE) and the yolk sphere interior (EYSI) by using 4D-DIA proteomics, electron microscopy, and multispectral techniques.
View Article and Find Full Text PDFPoult Sci
January 2025
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China. Electronic address:
This study investigated the effects of sequential high-pressure homogenization followed by heat treatment on the physicochemical properties and lipidomic characteristics of liquid egg (LE) and liquid egg yolk (LEY). After treatment, homogenization and heat-treated liquid egg (H-LE) and homogenization and heat-treated liquid egg yolk (H-LEY) exhibited significantly enhanced flowability and thermal stability, with gelation temperatures increasing from 65°C to 82°C for H-LE and from 82°C to 95°C for H-LEY. In vitro digestion analysis revealed that H-LE demonstrated a 14.
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