Late laying hens deposit dietary antioxidants preferentially in the egg and not in the body

The allocation of nutrients in the metabolism of laying hens favors the egg over the body. It is unclear whether this programming also includes micronutrients and antioxidants. This was tested with five by seven 76-wk-old Heisdorf & Nelson Brown Nick layers. They were fed a basal diet low in antioxidants either unchanged (control) or supplemented with 40 IU of α-tocopherylacetate/kg of diet (vitamin E) or 2.5% chokeberry pomace, rose hip, or sage in the last 4 wk before slaughter. The traits measured were subjected to ANOVA. The additives did not affect ADFI, performance, egg quality, carcass, or meat quality. Yolk tocopherol contents were higher with vitamin E and sage compared with control and rose hip treatments. Oxidative stability was more affected in egg yolk powder than in the meat. After 12 wk of storage, yolks from vitamin E-treated hens were lowest in TBA levels (5.0 mg of malondialdehyde/kg), followed by chokeberry (8.7) and sage (8.8). Rose hip (18.1) and control (18.9) treatments were similar. In meat, TBA was slightly decreased after 9 d of storage in meat from chokeberry- and sage-supplemented hens (contrast analysis). In conclusion, antioxidant deposition to the egg seems to be part of the genetic determination of the hen. Adding antioxidants is therefore interesting for layer nutrition in general, and herbal additives allow performing this in a natural way. The programming for partitioning, however, renders the strategic feeding of antioxidants before slaughter, with the goal to increase oxidative stability of spent hen meat rather inefficien

Effect of Pelleting Temperature on the Activity of Different Enzymes

The effects of different pelleting temperatures on the activity of cellulase, bacterial amylase, fungal amylase, and pentosanase were tested. Samples of a commercial barley-wheat-soybean diet containing different enzyme preparations were pelleted at 60, 70, 80, 90, and 100 C (pellet temperature measured at the die outlet) through a die containing holes 2.5 mm in diameter. Enzymatic analyses were conducted on either soluble substrates or by measuring the ability of the tested enzymes to decrease the viscosity of the diet. Measurements made on soluble substrates suggest that cellulase, fungal amylase, and pentosanase maintained activity when being pelleted at temperatures up to 80 C and bacterial amylase maintained activity at temperatures up to 90 C. Pentosanase and amylases showed little or no effect on the viscosity of the diet. Cellulase addition decreased the viscosity at all temperature levels, even after being pelleted at 90 and 100 C (P < 0.05). No cellulolytic activity was detected on the soluble substrate after these pelleting temperatures. Measurements on a soluble substrate might therefore not always reflect the true stability of a preparation because the ability of a carbohydrase to decrease the viscosity of the digesta is important to its effect in the gastrointestinal tract. Measurements on soluble substrates suggest that cellulase, fungal amylase, and pentosanase can be pelleted at temperatures up to at least 80 C and bacterial amylase up to 90 C without a considerable loss in analyzed activit

Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production

The valorization of spent hens via the food chain has some major limitations, which include low meat yield and tough meat. The latter issue can be overcome by producing convenience foods; the first may be alleviated by employing a genotype with higher meatiness. To quantitatively compare two common layer genotypes in production performance, meat yield and sausage quality, 2200 57 weeks old Institut de Sélection Animale (ISA) Warren and Dekalb White hens each were investigated during the last 60 days of egg laying. The hens were housed in an aviary system in 2×10 compartments (10 compartments/each genotype). Measurements included feed intake, laying performance, egg weight and feed conversion ratio as measured per compartment. BW was determined twice on 10 animals per compartment. Finally, two sub-groups of five hens per compartment were slaughtered, meat yield was recorded and bratwurst-type sausages were produced (n=20 per genotype). Fat proportion, cooking loss, connective tissue properties and Kramer shear energy were measured. After 1, 4, 7 and 10 months of frozen storage, oxidative stability (thiobarbituric acid reactive substances (TBARS)) and microbiological status were determined as shelf-life related criteria. ANOVA was performed considering genotype as the main effect. The ISA Warren hens were inferior in laying performance (-11%) and feed conversion ratio (+10%) compared with Dekalb White, but had the same feed intake. The ISA Warren had higher BW and carcass weight than the Dekalb White. Carcass yield was higher by 5.9%. There were 80 g (23%) more meat available for sausage production from ISA Warren compared with Dekalb White. Sausages prepared from meat of ISA Warren hens contained less fat than those from Dekalb White, but showed the same cooking loss. Although the collagen proportion of the sausages produced from ISA Warren was lower than from Dekalb White, collagen solubility was lower and shear energy was higher. During the 10 months of frozen storage, TBARS increased continuously, but not to an extent that would prevent its use as food. The sausages from the ISA Warren genotype had marginally higher TBARS levels during storage. Total colony counts decreased with storage time, with slightly lower values found in the non-spiced sausage material from the ISA Warren hens. In conclusion, when intending to use spent hens as food, ISA Warren are clearly superior to Dekalb White in meat and sausage yield. When processing the meat to sausages, the higher shear energy is probably advantageous

Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production

The valorization of spent hens via the food chain has some major limitations, which include low meat yield and tough meat. The latter issue can be overcome by producing convenience foods; the first may be alleviated by employing a genotype with higher meatiness. To quantitatively compare two common layer genotypes in production performance, meat yield and sausage quality, 2200 57 weeks old Institut de Sélection Animale (ISA) Warren and Dekalb White hens each were investigated during the last 60 days of egg laying. The hens were housed in an aviary system in 2×10 compartments (10 compartments/each genotype). Measurements included feed intake, laying performance, egg weight and feed conversion ratio as measured per compartment. BW was determined twice on 10 animals per compartment. Finally, two sub-groups of five hens per compartment were slaughtered, meat yield was recorded and bratwurst-type sausages were produced (n=20 per genotype). Fat proportion, cooking loss, connective tissue properties and Kramer shear energy were measured. After 1, 4, 7 and 10 months of frozen storage, oxidative stability (thiobarbituric acid reactive substances (TBARS)) and microbiological status were determined as shelf-life related criteria. ANOVA was performed considering genotype as the main effect. The ISA Warren hens were inferior in laying performance (−11%) and feed conversion ratio (+10%) compared with Dekalb White, but had the same feed intake. The ISA Warren had higher BW and carcass weight than the Dekalb White. Carcass yield was higher by 5.9%. There were 80 g (23%) more meat available for sausage production from ISA Warren compared with Dekalb White. Sausages prepared from meat of ISA Warren hens contained less fat than those from Dekalb White, but showed the same cooking loss. Although the collagen proportion of the sausages produced from ISA Warren was lower than from Dekalb White, collagen solubility was lower and shear energy was higher. During the 10 months of frozen storage, TBARS increased continuously, but not to an extent that would prevent its use as food. The sausages from the ISA Warren genotype had marginally higher TBARS levels during storage. Total colony counts decreased with storage time, with slightly lower values found in the non-spiced sausage material from the ISA Warren hens. In conclusion, when intending to use spent hens as food, ISA Warren are clearly superior to Dekalb White in meat and sausage yield. When processing the meat to sausages, the higher shear energy is probably advantageou

Effect of replacing dietary vitamin E by sage on performance and meatiness of spent hens, and the oxidative stability of sausages produced from their meat

A total of 3960 hens (half ISA Warren and half Dekalb White) were housed in 18 compartments with 220 hens each. The effect of replacing dietary vitamin E by sage on productivity, meat yield and oxidative stability of sausages was studied. One third of all animals received either a vitamin E deficient diet (negative control) or diets supplemented with 30 mg/kg α-tocopherylacetate (positive control) or 25 g sage leaves/kg. At slaughter, meat yield was assessed and sausages were produced (n = 12 per treatment). The omission of vitamin E did not impair the oxidative stability of the raw sausage material or the spiced sausages in comparison to the positive control. Sage supplementation improved oxidative stability after 7 m of frozen storage, but not after 1, 4 and 10 m. Spice addition during meat processing had an antioxidant effect regardless of dietary treatment. Diet supplementation of any type did not affect laying performance and sausage meat yield. Feeding antioxidants to spent hens seemed to be not as efficient as in growing chickens, while seasoning with spices during sausage production proved to be a feasible way to delay lipid oxidation

Response of dual-purpose and layer hybrid hens in yield and quality of eggs, carcass and meat to a diet composed of food industry by-products and grain legumes: a pilot study

In common layer hybrid nutrition, feedstuffs potentially human edible and soybean-based feeds cover most of the diet. The use of alternative energy and protein sources is limited due to insufficient nutrient density. We investigated whether less demanding dual-purpose poultry would better tolerate a diet composed of food industry by-products and grain legumes. Hen types investigated were Lohmann Brown Plus (LB, layer hybrid; n = 10), Lohmann Dual (LD, a dual-purpose hybrid; n = 10), Belgian Malines (BM) and Schweizerhuhn (CH) (both traditional dual-purpose breeds; n = 9). Hens were in late stage of lay. In a cross-over design, hens received for 4 weeks a common layer diet (C; 11.5 MJ/kg N-corrected metabolizable energy (ME) and 4.3 g methionine/kg) or a diet exclusively composed of by-products and grain legumes (B; 10.4 MJ/kg ME and 2.4 g methionine/kg). Subsequently they stayed for another 8 weeks on the respectively other diet until slaughter. Feed efficiency (g feed/g egg) was better in LB (2.7) and LD (2.8) than CH (4.6) and BM (5.2). Body and carcass weights (kg) were highest in BM (3.4/2.0), followed by CH (2.6/1.6), and lowest in LB and LD (both 1.9/1.1). Feed efficiency was higher in diet C than B, as was egg weight (g; C: 63; B: 59). Diet B adversely affected carcass weight, breast meat yield and meat shear force, but not egg quality. Feed intake (g/day) declined in LB from 121 to 65 and in LD from 102 to 80 when switching from diet C to B. With diet B, laying performance declined from 92 to 53% in LB and from 70 to 50% in LD. Both traits remained unaffected in BM and CH, showing that diet B was sufficient only in these two hen types in late laying. Further studies have to confirm these results with more replicates and different by-product diets

Effect of Pelleting Temperature on the Activity of Different Enzymes

ISSN:0032-579