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Mathematical modelling of hen’s egg shape by rotation curve

100%

Mieszkalski L.

Annals of Warsaw University of Life Sciences - SGGW. Agriculture

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2014

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nr 63 Agric.Forest Eng.

2

NMR-based localization of ions involved in salting out of hen egg white lysozyme

100%

Poznanski J.

Acta Biochimica Polonica

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2006

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tom 53

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nr 2

NaCl-induced aggregation of hen egg white lysozyme (HEWL) was monitored by NMR spectroscopy. Small, but significant, changes induced by salt addition in TOCSY spectra were attributed to the effect of local reorganization of protein backbone upon ion binding. Salt-induced variations in HN and Hα chemical shifts were mapped on the HEWL 3D structure which allowed the construction of a scheme of the spatial localization of potential ion binding sites. It was found that in a 0.5 M NaCl solution six chloride anions and at least one sodium cation are bound to preferred sites on the HEWL surface.

3

The influence of immunized hen egg yolk preparation on performance of piglets

86%

Krasucki W., Grela E. R., Matras J., Szafran K.

Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica

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2000

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tom 18

4

Quality of table eggs as influenced by laying hen origin

72%

Czaja L., Dziadek K., Gornowicz E.

Annals of Animal Science

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2005

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tom 05

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nr 1

5

Influence of hen egg shape on eggshell compressive strength

72%

Nedomova S., Severa L., Buchar J.

International Agrophysics

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2009

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tom 23

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nr 3

249-256

6

Prevalence of Helicobacter pullorum in Egyptian hen’s eggs and in vitro susceptibility to different antimicrobial agents

72%

Hameed K. G. A., Sender G.

Animal Science Papers and Reports

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2011

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tom 29

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nr 3

The objective of the study was to investigate the occurrence of H. pullorum in chicken hens’ eggs and to determine their in vitro susceptibility to various antimicrobial agents. A total of 300 fresh commercial chicken eggs of Balady native breed and poultry farms (PF) were collected from both Assiut and Qena Governorates in Egypt. Every five eggs represented one sample (mixed contents of five eggs). The eggshell and eggshell contents were examined for the presence of Helicobacter species by conventional methods, next confirmed with PCR. The highest incidence of contamination with Helicobacter species was recorded in eggs from Assiut Governorate poultry farms. The obtained results of Helicobacter pullorum (H. pullorum) isolation revealed that poultry farms egg shells and contents were less contaminated in both Governorates than Balady ones. Additionally, fresh egg contents of poultry farms in both Governorates were free from H. pullorum. All 12 isolates that were conventionally classified as carrying H. pullorum occurred free from the organism when tested with PCR method by detection of one PCR product on agarose gel that matched the predicted size of 477 bp that corresponding to 16S rRNA region of the gene. H. pullorum show in vitro susceptibility to almost all tested types of antibiotics except for ampicillin, ceftriaxone, and sulphamethoxazole trimethoprim.

7

Dioxins, furans, and polychlorinated biphenyls in hen eggs – a new source of hazard for consumers?

72%

Piskorska-Pliszczynska J., Strucinski P., Mikolajczyk S., Maszewski S., Rachubik J., Warenik-Bany M.

Bulletin of the Veterinary Institute in Puławy

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2015

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tom 59

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nr 4

The paper presents the results of testing eggs for the content of dioxins and polychlorinated biphenyls (PCBs), determination of the sources that caused the presence of high concentrations of these compounds which exceeded the acceptable contamination levels, and assessment of consumer health risk caused by the consumption of eggs with excessive contents of investigated compounds. In about 9% of free range eggs and 17% of organic eggs, the content of PCDD/Fs was two- or threefold higher than the acceptable limits, and in some samples the concentration of investigated compounds exceeded the maximum concentration levels. Based on the profile of the compounds, it was confirmed in several cases that their main source was the soil or unsecured refuse. The consumers of eggs and meat produced under these conditions constitute the risk groups, and their dioxin and PCB intake may exceed toxicological reference values.

8

Antioxidative capacity of hydrolysates of hen egg proteins

72%

Graszkiewicz A., Zelazko M., Trziszka T., Polanowski A.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 4[A]

195-199

The antioxidant capacity as free radicals of 1,1 diphenyl-2-picryhydrazyl (DPPH) scavenger of egg white protein hydrolysate was investigated. Egg white protein precipitate obtained as a by-product in cystatin and lysozyme isolation was hydrolysed with bovine trypsin and then separated by means of RP-HPLC. Of ten fractions collected only no. 2 (0.195 μmol Trolox /mg) and no. 5 (0.186 μmol Trolox /mg) displayed a considerable free radicalscavenging capacity. The rechromatography of these fractions yielded four products of raised antioxidant activity: no. 2E (obtained from fraction no. 2) and no. 5E, 5F, 5H (obtained from fraction no. 5) which amounted to 0.482 μmol Trolox /mg and 0.584, 1.375, 1.200 μmol Trolox /mg, respectively.

9

The vitamin B2 content of fresh and stored hen eggs

72%

Otles S., Hisil Y.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2004

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tom 07

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nr 2

The aim of this work was to study coating variables which may effect on vitamin B2 (riboflavin) concentrations when eggs are stored at or above refrigeration temperature. Two duplicate experiments were conducted to determine: (1) the effects of strains of hens (white or brown shelled eggs) on vitamin B2 levels of eggs; (2) the relationship between storage conditions (storage temperature and humidity); and (3) the effects of coating methods (waterglass, lime and 90 mg/kg paraffin) on vitamin B2 levels of eggs.

10

The effect of weak electromagnetic fields [50 Hz] in house incubators on the course of hatching in hens

58%

Niedziolka J., Janowski T. M.

Acta Agraria et Silvestria. Series Zootechnica

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1996

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tom 34

21-30

11

Ekstrakcja dwufazowa lizozymu z białka jaja kurzego

58%

Ratajczak P., Bialas W., Dembczynski R., Grajek W., Jankowski T.

Żywność Nauka Technologia Jakość

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2004

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tom 11

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nr 3

40-52

W pracy badano przydatność wodnych układów dwufazowych do separacji lizozymu z białka jaja kurzego oraz opracowano optymalne warunki procesu. Separację lizozymu wykonano w wodnym układzie dwufazowym PEG/fosforan potasu. Stosując czysty preparat lizozymu, w doświadczeniach modelowych określono optymalne warunki jego separacji metodą płaszczyzny odpowiedzi. Zbadano wpływ wielkości masy cząsteczkowej PEG, pH roztworu fosforanów oraz stężenia chlorku sodu w układzie dwufazowym na wartość współczynnika podziału lizozymu K. Stwierdzono, że w badanym zakresie stężeń NaCl w układzie dwufazowym, wzrost stężenia chlorku sodu zwiększał wartość tego współczynnika. Z kolei wzrost pH i masy cząsteczkowej glikolu polietylenowego zmniejszał wartość współczynnika K. Największą jego wartość uzyskano w układzie: PEG 4000 (20% m/m) / K2HPO4 + KH2PO4(25% m/m), o pH równym 6,0 i stężeniu NaCl wynoszącym 0,85 mol/dm3. Zastosowanie tego układu do separacji lizozymu z białka jaja kurzego umożliwiło piętnastokrotne zwiększenie jego aktywności.

12

Absorpcja lotnych zwiazkow fluoru w skorupie jaja kury domowej

58%

Michalinski B., Machoy-Mokrzynska A., Ogonski T., Samujlo D., Machoy Z.

Bromatologia i Chemia Toksykologiczna

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1996

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tom 29

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nr 2

187-190

Celem pracy było określenie zdolności skorupy jaja do absorpcji lotnych związków fluoru. Materiałem badawczym były jaja kurze pochodzące od jednego szczepu kur rasy Rhode Island Red. Jaja poddano zróżnicowanej czasowo ekspozycji na działanie fluorku amonowego w komorze toksykologicznej. Stwierdzono, iż średnia zawartość fluorków w skorupie jaj koreluje z czasem trwania ich narażenia na działanie fluorku amonowego w powietrzu.

13

Zmiany oksydacyjne zachodzace w wybranych tluszczach modyfikowanych podczas krotkotrwalego smazenia

58%

Drzewicka M.

Bromatologia i Chemia Toksykologiczna

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2002

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tom 35

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nr 3

203-208

Oceniono stopień oksydacji tłuszczu wyodrębnionego z jaj kurzych usmażonych z dodatkiem masełka Ekstra Mazurskiego, margaryny Delmy i Masła Roślinnego. Przeprowadzono również badania jakości wymienionych tłuszczów modyfikowanych oraz tłuszczu wyekstrahowanego z żółtek jaj, przed poddaniem ich obróbce kulinarnej. Stwierdzono, że tłuszcz jajowy wykazywał wysoką wartość liczby anizydynowej, przekraczającą czterokrotnie liczbę wyznaczającą dobrą jakość tłuszczu. Zawartość nadtlenków w tłuszczach z usmażonych jajecznic nie przekraczała dopuszczalnych norm.

14

Badania nad wplywem sztucznych pol elektromagnetycznych [50 Hz] na przebieg legu pisklat

58%

Niedziolka J., Janowski T. M.

Acta Agraria et Silvestria. Series Zootechnica

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1996

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tom 34

31-38

15

Pozostalosci pestycydow chloroorganicznych i polichlorowanych bifenyli [PCB] w jajach kurzych

58%

Niewiadowska A., Zmudzki J., Semeniuk S.

Bromatologia i Chemia Toksykologiczna

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1996

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tom 29

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nr 1

79-83

Przedstawiono wyniki badań pozostałości pestycydów chloroorganicznych i polichlorowanych bifenyli ( PCB) w jajach kur przyzagrodowych i fermowych pobranych z terenu całego kraju. Oznaczone stężenia porównano z wynikami prac wcześniejszych.

16

Influence of organic forms of copper, manganese and iron on bioaccumulation of these metals and zinc in laying hens

58%

Dobrzanski Z., Korczynski M., Chojnacka K., Gorecki H., Opalinski S.

Journal of Elementology

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2008

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tom 13

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nr 3

The paper presents results of research concerning an assessment of bioaccumulation of copper, manganese and zinc in Lohmann Brown layer hens (5 groups of 12 hens in each). Using ICP-MS method the concentration of these elements was determined in the content and shell of eggs, whole blood and in feathers of hens. Feeding was based on all-mash feed mixture J-297 type with a content of Cu – 21.8, Fe – 200.8, Mn 140.5 mg⋅kg-1, but in particular groups the contribution of organic and inorganic forms of these 3 microelements was different. Content of Zn in the mixture was 86 mg⋅kg-1 (zinc oxide). Microelements in the amounts of: Cu – 10, Fe – 40 and Mn – 80 mg⋅kg-1 were separately introduced to the control and to the test mixtures by using special premixes. In the control version, inorganic forms of these elements were used in a premix (copper sulfate, iron sulfate and manganese oxide), while in the experimental version they appeared in the organic form, i.e. Saccharomyces cerevisiae yeasts enriched with the three elements. In the experimental mixtures the contribution of organic forms of microelements was for Cu – 47, Fe – 20 and Mn – 58%. Content of the premix in a mixture was 0.5%. Yeasts contained: Fe – 33.9, Mn – 35.4, and Cu – 22.7 mg⋅kg-1 d.m. Content of yeasts in the mixtures did not exceed 0.4%. Application of organic forms of copper caused a significant increase in copper concentration in the egg content and shell, in blood and in feathers in the group receiving organic- Cu, which proves better availability of copper from organic forms compared to copper sulfate. Introduction of organic forms of iron and manganese to feed did not cause any significant changes in the content of these metals in eggs, blood and feathers of hens, except the organic-Mn group (the level of Mn in feathers was significantly higher in feathers compared to the control group). Organic forms of copper, manganese and iron did not result in any interactions with respect to Zn although an antagonistic influence of Cu (organic- Cu group) and synergistic of Mn (organic-Mn group) in the egg content was observed.

17

Separation, polymer formation and antibacterial activity of lysozyme

58%

Kijowski J., Lesnierowski G.

Polish Journal of Food and Nutrition Sciences

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1999

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tom 08

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nr 3

Lysozyme (E.C.3.2.17) is widespread in nature and hen egg white is a rich source of the enzyme. Membrane isolation technique of lysozyme has a limited application because of poor yield and insufficient purity of product. The classic method based on the enzyme precipitation and crystallisation is still being used. The method is often replaced by ion exchange method that is also recommended for large-scale industrial purposes as efficient and not very expensive. The application of gel filtration gives highly homogenous lysozyme with the presence of certain amount of multimeric forms of enzyme. The amount of dimeric and other polymeric forms can be increased by thermal denaturation of the monomeric form. Irreversible formation of the lysozyme dimer makes the enzyme to be quite a novel antimicrobial agent against Gram-negative bacteria. A different mechanism of the action has been suggested for the dimeric form. Lysozyme monomeric form is known as a natural preservative with strong antimicrobial activity, especially against the Gram-positive bacteria. The enzyme extends the shelf-life of certain food products e.g. a row-chilled poultry by reducing the total count of bacteria as well as E.coli and enterococci. Lysozyme greatly affects Listeria monocytogenes and Clostridium botulinum but salmonellas demonstrate some resistance to the enzyme action.

18

Zelazo w zoltkach jaj kurzych z roznych rejonow wojewodztwa mazowieckiego

51%

Maluszynska I., Kosla T.

Roczniki Państwowego Zakładu Higieny

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2004

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tom 55

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nr Supl.

71-75

Przedstawiono rezultaty badań zawartości żelaza w żółtku jaj kurzych pochodzących z dwóch rejonów województwa mazowieckiego różniących się intensywnością działalności człowieka. Materiał badawczy stanowiły jaja od kur utrzymywanych w systemie chowu fermowego i przyzagrodowego.

19

Wplyw lipidow zoltka jaja kurzego naturalnie wzbogaconego w izomery sprzezonego kwasu linolowego na proliferacje komorek czerniaka ludzkiego

51%

Koronowicz A., Zwawa K., Szymczyk B., Pisulewski P., Laidler P.

Bromatologia i Chemia Toksykologiczna

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2009

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tom 42

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nr 3

1047-1051

20

Effects of ginger or ginger and thyme extract in laying hens feeding on productive results and eggs quality

51%

Damaziak K., Riedel J., Gozdowski D., Niemiec J., Siennicka A., Rog D.

Annals of Warsaw University of Life Sciences - SGGW. Animal Science

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2018

|

tom 57[1]

Effects of ginger or ginger and thyme extract in laying hens feeding on productive results and eggs quality. This experiment was aimed at determining the potential of extracts from ginger and from ginger and thyme for enhancing the production performance of laying hens and eggs quality. A total of 216 laying hens were divided into 3 feeding groups: standard diet, diet with a 0.0032% addition of a ginger extract, and diet with the addition of ginger (0.0016%) and thyme (0.0016%). Fresh eggs were analyzed for: egg weight, yolk weight and yolk weight ratio to egg weight, yolk color, albumen quality, strength and thickness of the eggshell. Boiled eggs were analyzed for: yolk color, consistency, aroma, and taste. The results demonstrated that hen diet supplementation had a beneficial effect on egg weight, but did not affect egg production rate nor feed conversion ratio. Fresh and hard-boiled eggs of the hens administered diet with a ginger extract addition were characterized by a darker color of the yolk. Both the ginger extract and the ginger + thyme extract contributed to albumen quality improvement. Considering results obtained in this study, it seems advisable to investigate the feasibility of extending storage time of eggs of the hens fed a diet with various doses of a ginger and thyme extract.

Ograniczanie wyników

Mathematical modelling of hen’s egg shape by rotation curve

NMR-based localization of ions involved in salting out of hen egg white lysozyme

The influence of immunized hen egg yolk preparation on performance of piglets

Quality of table eggs as influenced by laying hen origin

Influence of hen egg shape on eggshell compressive strength

Prevalence of Helicobacter pullorum in Egyptian hen’s eggs and in vitro susceptibility to different antimicrobial agents

Dioxins, furans, and polychlorinated biphenyls in hen eggs – a new source of hazard for consumers?

Antioxidative capacity of hydrolysates of hen egg proteins

The vitamin B2 content of fresh and stored hen eggs

The effect of weak electromagnetic fields [50 Hz] in house incubators on the course of hatching in hens

Ekstrakcja dwufazowa lizozymu z białka jaja kurzego

Absorpcja lotnych zwiazkow fluoru w skorupie jaja kury domowej

Zmiany oksydacyjne zachodzace w wybranych tluszczach modyfikowanych podczas krotkotrwalego smazenia

Badania nad wplywem sztucznych pol elektromagnetycznych [50 Hz] na przebieg legu pisklat

Pozostalosci pestycydow chloroorganicznych i polichlorowanych bifenyli [PCB] w jajach kurzych

Influence of organic forms of copper, manganese and iron on bioaccumulation of these metals and zinc in laying hens

Separation, polymer formation and antibacterial activity of lysozyme

Zelazo w zoltkach jaj kurzych z roznych rejonow wojewodztwa mazowieckiego

Wplyw lipidow zoltka jaja kurzego naturalnie wzbogaconego w izomery sprzezonego kwasu linolowego na proliferacje komorek czerniaka ludzkiego

Effects of ginger or ginger and thyme extract in laying hens feeding on productive results and eggs quality