Table 1 - uploaded by Jose M Miranda
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Eggs are sources of protein, fats and micronutrients that play an important role in basic nutrition. However, eggs are traditionally associated with adverse factors in human health, mainly due to their cholesterol content. Nowadays, however, it is known that the response of cholesterol in human serum levels to dietary cholesterol consumption depend...
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Citations
... Egg production has provided high-quality animal protein worldwide [1]. To meet the increasing demand, various production systems, such as conventional cages (CCs), enriched cages, aviaries, and grazing systems, have been developed, seeking to balance efciency and proftability [2,3]. ...
Different conditions of production systems including stocking density, thermal conditions, and behavior restriction can have a significant detrimental effect on the health and performance of laying hens. The conventional cage system is one of the systems that have been reported to cause stress problems in birds, due to social and behavioral stress. Emerging technologies have facilitated a deeper understanding of animal responses to various scenarios and can be an additional tool to conventional ones to assess animal welfare, where transcriptomic analysis has the potential to show the genetic changes that occur in response to stress. According to this, the aim of this work was to characterize the liver transcriptome of hens housed under two egg production systems (conventional cage and cage‐free). Liver tissue from Hy‐Line Brown hens housed in conventional cage ( n = 3) and cage‐free ( n = 3) production systems at week 80 of age was processed using the Illumina platform to identify differentially expressed genes with a padj < 0.05. Regarding the differentially expressed genes, 138 genes were found, of which 81 were upregulated and 57 downregulated. Some of the genes of interest were TENM2, GRIN2C, and ACACB , which would indicate greater fat synthesis in the liver of caged hens. The enriched KEGG pathways were DNA replication and the cell cycle. In conclusion, it was identified that the cage production system may influence DNA replication and the cell cycle since the genes related to these terms were found suppressed, which would indicate cellular instability.
... Villus absorptive surface area = 2π × ( Villus width 2 ) × villus height and Miranda et al., (2015) for the nitrogen content of an egg at 1.936 (12.10 divided by 6.25), the nitrogen balance estimates for the nitrogen intake, excretion, and total nitrogen retained (TNR), nitrogen retention as egg (NRegg) or body (NRbody) were conducted as follows:-Nitrogen intake per day = Daily hen feed intake in grams × ( Diet N 100 ) ...
... Difference between N intake and excreted 6) Calculated as egg mass (g/hen/d) × N concentration in eggs assumed as 1.936% (Barzegar et al., 2019); 1.936 is derived from the determined protein content of an egg at around 12.10 (Miranda et al., 2015). ...
Laying hen responses to supplemental multiprotease on performance, egg quality, digestibility, gut histomorphology, nitrogen excretion, and economic performance of laying hens until 37 weeks of age were investigated. A total of 189 25-week-old Hy-Line Brown hens were housed in enriched cages (7 birds/cage) and randomly allocated to 1 of 3 diets with 9 replicates per treatment. Dietary treatments included: an adequate positive control- PC [met the breed and age standards for crude protein (CP) and amino acids (AA)]; negative control- NC (90% CP and AA requirement); and NC supplemented with multiprotease – NCMP. Multiprotease was supplemented at 300 g/t of feed equating to 2400 U/kg. Egg production rate and feed intake were not altered (P > 0.10) by the dietary treatments. Between 25 and 37 weeks of age (woa), the NCMP diet reduced the feed conversion ratios by 3% (1.91 vs 1.97; P < 0.05) in comparison to the NC diet while improving (P < 0.05) the egg weights by 3% (58.56 vs 56.68); Haugh units by 2% (91.78 vs 90.20); and breaking strength by 1% (4.65 vs 4.61). Marginally intensified yolk color and albumen height (P < 0.10) were also observed with the NCMP diet. Furthermore, the NCMP diet marginally improved the villus height, width, and absorptive surface area (P < 0.10) relative to NC. Multiprotease-supplemented NCMP diet improved (P < 0.05) the digestibility of crude protein; and amino acids including lysine, methionine, phenylalanine, isoleucine, leucine, glutamine, tyrosine, relative to the NC diet. Lowered AA/CP diets (NC and NCMP) reduced the N excreted and feed costs (P < 0.05) relative to the PC diet. Multiprotease increased the returns on investment (P < 0.10), and nitrogen retained in egg (P < 0.05) from 25- 37woa. Conclusively, feeding reduced CP/AA diets maintained the egg production rate while reducing the N excreted and feed costs. Multiprotease modulation of ileal absorptive capacity and nutrient digestibility is linked to improved feed efficiency, egg quality, and revenue estimates of supplemented hens.
... LWEs are vulnerable to microbial contamination because they lack their primary barrier [6]. Due to their nutritional value, eggs can naturally promote foodborne pathogen growth in optimum settings [7]. All US commercial liquid whole eggs must be pasteurized to a minimum of 140 • F for at least 3.5 min, a critical control toxin. ...
Pasteurization is used to ensure the safety of liquid whole eggs (LWEs) before commercial distribution; however, it is insufficient to inactivate the spore-forming bacteria Bacillus cereus. This study investigated the effect of nisin on the growth kinetics of B. cereus in LWE. Samples supplemented with 0–6.25 ppm of nisin were inoculated with a four-strain cocktail of heat-shocked B. cereus spores and incubated at isothermal temperatures of 15–45 °C. The Baranyi model was fitted to all B. cereus isothermal growth profiles, generating maximum growth rate (µmax) and lag phase duration (LPD). The extended Ratkowsky square root model described the temperature dependency of µmax. A second-order polynomial model assessed the combined effects of temperature and nisin on the LPD of B. cereus in LWE. A tertiary model was developed and validated using three dynamic temperature profiles. Nisin significantly extended LPD at lower temperatures, while µmax remained unaffected. Samples with 6.25 ppm of nisin inhibited growth for 29 days (average) at 15 °C. Although the tertiary model accurately predicted growth rates, it underpredicted LPD. Adjusting h0 values for each experimental condition improved LPD prediction accuracy. The study’s findings indicate that nisin is effective in inhibiting the growth of B. cereus spores in LWE, lowering the risk of illness.
... Proteins such as apolipoproteins and riboflavin-binding proteins are specific to the yolk, while compartment-specific proteins support embryonic development [36]. Compared to other protein sources, egg proteins, particularly those in the yolk, demonstrate higher satiety effects, contributing to a reduced energy intake and promoting weight loss during hypocaloric diets [37]. ...
This study explores the nutritional benefits and health implications of omega-3- and omega-6-enriched eggs, positioning them within the context of functional foods aimed at improving public health outcomes. With rising consumer interest in nutritionally fortified foods, omega-enriched eggs have emerged as a viable source of essential fatty acids, offering potential benefits for cardiovascular health, inflammation reduction, and cognitive function. This research examines enrichment techniques, particularly dietary modifications for laying hens, such as the inclusion of flaxseed and algae, to enhance omega-3 content and balance the omega-6-to-omega-3 ratio in eggs. The findings indicate that enriched eggs provide significantly higher levels of essential fatty acids and bioactive compounds than conventional eggs, aligning with dietary needs in populations with limited access to traditional omega-3 sources like fish. This study further addresses consumer perception challenges, regulatory constraints, and environmental considerations related to sustainable production practices. The conclusions underscore the value of omega-enriched eggs as a functional food that aligns with health-conscious dietary trends and recommend ongoing research to refine enrichment methods and expand market accessibility.
... Pada tiap 25 gram putih telur ditemukan 1300 mg leusin yang adalah asam amino paling banyak ketiga yang ada pada telur. Leusin memiliki fungsi dalam memberikan rangsangan pertumbuhan otot dengan optimal terhadap individu berusia muda(Miranda et al., 2015).Sebuah contoh faktor yang menyebabkan yang paling memiliki dampak terhadap fenomena stuntung yaitu tidak cukupnya asupan protein. Pernyataan tersebut sebab balita memerlukan protein lebih tinggi guna membentuk otot serta antibodi. ...
Temuan permasalahan stunting di Kabupaten Sukoharjo menunjukkan adanya tantangan serius dalam upaya peningkatan kesehatan anak, di mana prevalensi stunting yang tinggi sebesar 30 orang di Desa Toriyo. Mencerminkan kekurangan gizi kronis dan dampak buruk terhadap pertumbuhan serta perkembangan anak-anak, disebabkan oleh berbagai faktor seperti keterbatasan akses terhadap makanan bergizi, kurangnya pengetahuan orang tua mengenai gizi yang baik, serta ketidakcukupan layanan kesehatan dan sanitasi. Kegiatan ini dilakukan dengan metode wawancara, observasi, disuksi dan juga penyuluhan sosialisasi dengan 35 peserta. Hasil dari kegiatan lengkap cerdas pemberian makanan pendamping ASI, Program GTM untuk mencegah stunting melalui strategi dan solusi nutrisi untuk anak balita, Sosialisasi bahan alam sebagai penambah nafsu makan dalam pencegahan stunting, serta pelatihan pembuatan puding daun kelor untuk mencegah stunting berhasil meningkatkan kesadaran dan pemahaman warga desa Toriyo.
... However, LDL: HDL, as a cardiovascular disease risk marker, does not increase disease risk when its ratio is the minimum increase value (Rouhani et al., 2018). Therefore, an increase in high-density cholesterol may weaken the impact of an increase in low-density cholesterol, and other components in eggs may also have beneficial effects (Miranda et al., 2015). Wells and Bronte Stewart et al. ...
Eggs serve as a vital source of high-quality protein and lipids in the human diet, contributing significantly to nutritional intake; however, the relation between egg intake and health risks has been controversial. This study aimed to assess the relationship between egg intake and obesity and the effects of the various nutrients in eggs on obesity were separately investigated. This review involved searching Scopus, PubMed, Google Scholar for relevant articles from 2002 to 2022. Studies suggested that moderate egg consumption exerts little effect on blood lipid levels, that due to the body regulates endogenous cholesterol production in response to the external cholesterol intake. Furthermore, certain studies also verified that the presence of other nutrients in eggs, such as lecithin, unsaturated fatty acids, and apolipoproteins, not only does not contribute to elevated blood lipids but also plays a role in regulating lipid metabolism to prevent obesity. Additionally, the study reveals that different cooking methods significantly impact the nutritional composition of eggs, with soft-boiled eggs generally being the most advantageous for human health. This article reveals that dietary cholesterol or moderate egg intake was not significantly associated with a higher risk of obesity in healthy adults. Nevertheless, cholesterol-sensitive individuals should ensure moderate cholesterol intake.
... Most nutritional needs are provided through the food consumed by the parent. Quail eggs known for their high nutritional content, are a readily available functional food source that can be further enriched through the feed provided, offering essential nutrients for the growth and development of the fetal (Miranda et al., 2015;Jeke et al., 2018). The nutritional content of quail eggs includes fat, protein, carbohydrates, fiber, essential fatty acids, vitamins, minerals, lipids, and bioactive compounds as antioxidants (Basri et al., 2018;Liu et al., 2024). ...
Background
The lactation period is a crucial period where the nutritional status and the mother’s environment influence milk production, impacting organ differentiation, function, and structure in the baby’s body.
Aim
The study aimed to determine the impact of providing lactating rats with quail egg supplements enriched with marine macroalgae Eucheuma spinosum on their physiological condition (blood cells, lipids, blood glucose, antioxidant activity, and prolactin hormone levels) and the growth of their offspring.
Methods
The study involved 25 lactating Sprague Dawley white rats aged 3 months old and weighing approximately 200 g divided into five treatment groups thus; T0 as the control, T1 with quail eggs enriched with commercial feed, T2 with quail eggs enriched with 3% of marine macroalgae, T3 with quail eggs enriched with 4% of marine macroalgae, and T4 with quail eggs enriched with 5% of marine macroalgae, which received one quail egg for 21 days. At the end of the study period, the following parameters were assayed: vitamin A, iodine, weight and body length of rat pups, red blood cell count, hemoglobin levels, hematocrit, mean corpuscular volume, mean corpuscular hemoglobin, mean corpuscular hemoglobin concentration, white blood cell count, lymphocytes, neutrophils, red blood cell distribution width, platelet distribution width, and mean platelet volume. Also, cholesterol levels, high-density lipoprotein, low-density lipoprotein, blood glucose levels, prolactin hormone, antioxidant activity with SOD and MDA.
Results
The study result found that adding marine macroalgae to the quail feed significantly increased the vitamin A and iodine content in the quail egg yolks. Furthermore, the weight and body length of the rat pups in the supplemented groups significantly increased (p < 0.05) compared to the control group. However, it did not have a significant impact (p > 0.05) on the rats’ blood parameters, cholesterol, blood glucose, antioxidant activity, and prolactin hormone levels.
Conclusion
In conclusion, providing lactating rats with quail eggs enriched with marine macroalgae E. spinosum support the growth and development of the rat offspring without negatively impacting the rats’ overall health parameters.
... It was first introduced in New Zealand and has since become wellknown in several countries (Urrutia et al., 2019). According to Miranda et al. (2015), A2 milk is distinctive since it lacks the A1 type of beta-casein, which accounts for around 30% of the casein in cow's milk. The betacasein synthesis gene, CNS2, has 13 known allelic variants (A1, A2, A3, B, C, D, E, F, G, H1, H2 and J) (Giribaldi et al., 2022). ...
Milk is a highly nutritious food source that is vital to human growth and development. A2 milk has been gaining more attention because of its better digestibility and health benefits. The beta-casein protein is the main difference between A1 and A2 milk. A1 milk has A1 beta casein whereas A2 has A2 beta casein. A2 milk having A2 beta casein contains proline, which prevents the release of beta casomorphin-7, a peptide associated with number of health problems including diabetes, heart diseases and gastrointestinal distress. A2 milk is easier to digest and reduce lactose intolerance in comparison to A1 milk. A2 milk also has higher level of leucine and polyunsaturated fatty acids which add to its nutritional value. On the other hand, in some studies, limitations in dairy processing, especially in cheesemaking has been revealed due to the structural properties of A2 beta casein, which affect curd formation and firmness. Despite these challenges, the global demand for A2 milk is rising, fueled by health concerned customers, selective breeding programs and advancements in genetic testing. Future innovations for A2 milk include expanding A2 based dairy products and validating health claims through further research.
... This shift has occurred because eggs are a major source of nutrients, essential for daily human consumption on a regular basis. The main characteristics of an egg and how acceptable is to the consumers depend on its nutritional quality (proteins and lipids) and the shelf life during storage, among other individual preferences [1]. One of the biggest challenges in European egg production systems is the ability to keep the nutritional value and eggs' freshness intact for longer periods since eggs are subject to degradation through lipid oxidation, bacterial contaminations, and moisture loss [2]. ...
Fruit waste poses a significant global challenge, with the Food and Agriculture Organization (FAO) reporting that about 1.3 billion tons of food is wasted annually, contributing to environmental and economic challenges. The major fruit-producing countries (United States, China, India, and Brazil) are responsible for a large portion of this waste. Fruit waste contains different bioactive compounds like polyphenols, flavonoids, vitamins, and carotenoids, which are, in large part, underutilized regardless of their antioxidant properties. These compounds can play an important function in poultry nutrition, offering natural alternatives to synthetic antioxidants. Reintegrating fruit waste into poultry diets might have potent benefits on the nutritional quality and shelf life of eggs. Some studies reported that bioactive compounds from fruit waste improve the oxidative stability of eggs and the nutritional content, potentially extending shelf life during storage. Additionally, antioxidant compounds from fruit waste have been shown to improve yolk coloration and some egg quality parameters while reducing reactive oxygen species, which cause lipid oxidation. Their inclusion in poultry diets can lower feed costs, promote animal welfare, and reduce the environmental impact of fruit waste. This review highlights some key fruit wastes, such as citrus, apple, grape, rosehip, sea buckthorn, and banana, among others, which are natural reservoirs of bioactive compounds beneficial for poultry nutrition. This strategy aligns with FAO sustainability goals, addressing both food waste and animal nutrition challenges. Future studies should focus on optimizing the inclusion rates of these natural antioxidants in poultry diets to maximize their benefits.
... Eggs provide a cheap and easily accessible source of dietary protein and occupy a prominent position in the global food market [1]. Consumers are becoming increasingly concerned about the quality and nutritional value of eggs. ...
... a,b Data within the same row marked with different small letters above the data indicate statistically significant differences (p < 0.05), while the same or no small letters indicate non-significant differences (p > 0.05). 1 Egg shape index = Ratio of length diameter of egg to short diameter of egg. ...
Improving egg quality is one of the main objectives of the poultry industry. The objective of this study was to investigate the effects of dietary oregano oil supplementation with different concentrations on the egg quality, intestinal morphology and cecal microbiome of late-phase laying hens. A total of 300 55-week-old Snowy white laying hens were randomly divided into five groups and fed a basal diet (control) or basal diets supplemented with oregano oil at 25, 50, 75 and 100 mg/kg (O25, O50, O75 and O100) over a 100-day period. Compared with the control group, eggshell thickness and eggshell weight were increased significantly in eggs when oregano oil was added (p < 0.05). The highest content of polyunsaturated fatty acids (PUFAs) and C18:2n6c was observed in yolks with 25 mg/kg supplement among 5 groups (p < 0.05). The highest average content of riboflavin in egg yolk and thiamine in egg white was observed in the O25 group (p < 0.05). When the supplemental levels of oregano oil were 25 mg/kg and 50 mg/kg, the selenium and phosphorus content in the egg was significantly increased (p < 0.05). The ratio of villus height to crypt depth (V/C) and villus height of the small intestine was significantly increased compared with the chickens fed the basal diet (p < 0.05). Compared with the control group, the abundance of Megamonas was increased in the O50 group (p < 0.05). The unclassified_o__Bacteroidales in the O25 group were significantly higher than those in the other four groups (p < 0.05). These differential microorganisms were significantly correlated with egg quality characteristics. Dietary supplementation of oregano oil can significantly improve egg quality via gut microbiota alteration in laying hens.
