Effect of photoperiod on body weight gain, and daily energy intake and energy expenditure in Japanese quail (Coturnix c. Japonica)

Effect of photoperiod and food duration on body weight gain, energy intake, energy expenditure, and sexual development were investigated in two strains of Japanese quail (Coturnix c. japonica), bred for meat (broilers) or egg production (layers), from 7 to 71 days of age. In a first experiment chicks were subjected to 18L:6D, 15L:9D, 12L:12D, 9L:15D, or 6L:18D, with ad lib food during the light period. In a second experiment birds were exposed to a long photoperiod (18L:6D or 15L:9D) with ad lib food during part of the light period (first 6 or 9 h, respectively). Longer photoperiods were associated with larger weight gains. In 18L:6D broilers total body weight gain was 262 g compared to 213 g in 6L:18D broilers. In layers, corresponding values were 182 and 131 g. This effect of photoperiod on weight gain was primarily due to the effect of photoperiod on food availability. The photoperiod below which detrimental effects on weight gain occurred was 9L:15D for both strains. Chicks subjected to 9L:15D or 6L:18D exploited crop filling to enhance energy intake. They also decreased nocturnal metabolic rates to a greater extent compared to levels during the light phase than chicks subjected to light periods of 12 h or more. Sexual maturation was stimulated by photoperiod. At the age of 71 days, eight out of nine females subjected to 18L:6D were producing eggs, but none of the 6L:18D females. It is concluded that changes in feeding behavior and energy expenditure shown under short photoperiods are part of a strategy that allow chicks to gain weight continuously.

Refined exposure assessment of polyethylene glycol (E 1521) from its use as a food additive

The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion on the refined exposure assessment of polyethylene glycol (E 1521) when used as a food additive. Polyethylene glycols were evaluated by several international bodies and the AFC Panel previously adopted scientific opinions on the safety polyethylene glycol (E 1521). In 2006, the Panel concluded that based on all the data, consumption of PEG through use as plasticisers in film‐coating formulations for food supplement tablets and/or capsules at the intended use level are not of safety concern. In 2007, in another opinion of the AFC Panel related to d‐alpha‐tocopheryl polyethylene glycol 1000 succinate (TPGS) in use for food for particular nutritional purposes, the Panel noted that TPGS intakes would correspond to intake to PEG 1000 at levels equivalent to 3.3–8.5 mg/kg body wieght (bw) per day which are within the range of group acceptable daily intakes (ADIs) of the SCF (1997) and JECFA (1980). This assessment could only take into account the use of polyethylene glycol (E 1521) in food supplements and thus the food supplements consumers only scenario was performed. It resulted in exposure estimates of polyethylene glycol (E 1521) up to 3.5 mg/kg bw per day at the mean and up to 6.1 mg/kg bw per day at the high level. The current exposure assessment is based on the methodology used in the re‐evaluation of food additives together with reported use levels received following a call for data in 2017. Considering the uncertainties of the exposure assessment, these estimates very likely overestimated the real exposure to polyethylene glycol (E 1521). The Panel also noted that the highest calculated exposure estimate falls within the range of the group ADI previously established by SCF (5 mg/kg bw per day for PEG 300–4000) and of the one set by JECFA (10 mg/kg bw per day for PEG 200–10000)

Re-evaluation of metatartaric acid (E 353) as a food additive

Acknowledgements: The FAF Panel wishes to thank Claude Lambre and Esraa Elewa for the support provided to this scientific output. The FAF Panel wishes to acknowledge all European competent institutions, Member State bodies and other organisations that provided data for this scientific output.Publisher PD

Re-evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472a-f) as food additives

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Re-evaluation of stearyl tartrate (E 483) as a food additive

Acknowledgements: The FAF Panel wishes to thank Claude Lambre for the support provided to this scientific output. The FAF Panel wishes to acknowledge all European competent institutions, Member State bodies and other organisations that provided data for this scientific output.Publisher PD

Re-evaluation of sodium aluminium silicate (E 554) and potassium aluminium silicate (E 555) as food additives

Acknowledgements: The Panel wishes to thank Claude Lambre, Jan Mast and Galvin Eyong for the support provided to this scientific output. The FAF Panel wishes to acknowledge all European competent institutions, Member State bodies and other organisations that provided data for this scientific output.Publisher PD

Re-evaluation of Quillaia extract (E 999) as a food additive and safety of the proposed extension of use

Acknowledgements: The Panel wishes to thanks the members of the former Working Group Application of the EFSA Panel on Food Additives and Nutrient Sources for the preparatory work on this scientific output and Fabiola Pizzo for the support provided to this scientific output. The FAF Panel wishes to acknowledge all European competent institutions, Member State bodies and other organisations that provided data for this scientific output.Publisher PD

Re-evaluation of propane-1,2-diol esters of fatty acids (E 477) as a food additive

Acknowledgements: The Panel wishes to thank the Working Group on the re-evaluation of food additives other than gums and colours of the former EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) for the preparatory work on this scientific output, in particular Pasquale Mosesso and Rudolf Antonius Woutersen. The FAF Panel wishes to acknowledge all European competent institutions, Member State bodies and other organisations that provided data for this scientific output.Publisher PD

Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive

Acknowledgements: The Panel wishes to thank the Working Group on the re-evaluation of food additives other than gums and colours of the former EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) for the preparatory work on this scientific output, in particular Pasquale Mosesso and Rudolf Antonius Woutersen. The FAF Panel wishes to acknowledge all European competent institutions, Member State bodies and other organisations that provided data for this scientific output.Publisher PD