Dietary methionine intake effects on egg component yield, composition, functionality, and texture profile analysis
The influence of supplemental Met levels ranging from 413 to 556 mg per hen per d (mg/HD) on liquid egg component yield, composition, and functionality was examined in mature layers (29 wk of age). Egg weight, component yield, solids, and CP content of albumen and yolk were determined. Texture profi...
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Published in | Poultry science Vol. 77; no. 7; pp. 1056 - 1062 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
England
01.07.1998
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Abstract | The influence of supplemental Met levels ranging from 413 to 556 mg per hen per d (mg/HD) on liquid egg component yield, composition, and functionality was examined in mature layers (29 wk of age). Egg weight, component yield, solids, and CP content of albumen and yolk were determined. Texture profile analysis, feed ingredient functionality testing, and PAGE were conducted to determine whether increased egg total solids and CP content resulted in altered egg component functionality or electrophoretic protein banding pattern. Albumen component yield increased significantly on a mass basis at 507 and 556 mg/HD Met compared to 413 mg/HD Met. Yolk mass yield was significantly increased at 556 mg/HD Met compared to 413 mg/HD Met. Consumption above 413 mg/HD Met resulted in significantly increased albumen total solids and protein. Yolk solids were not significantly different; however, yolk CP was significantly increased at 507 and 556 mg/HD Met compared to 413 mg/HD Met. Albumen and yolk functionality at 413 and 507 g/HD Met were not significantly different in relation to cake volume or height. Emulsion separation at 120 min was significantly increased for 556 mg/HD Met compared to 413 and 507 g/HD Met. There were no significant differences in hardness or springiness of albumen and yolk gel plugs and electrophoretic protein banding patterns. Increased understanding of the influence of Met on liquid egg yield and composition may provide the egg producer with an effective and advantageous management technique for shell egg production specifically managed to maximize liquid egg product |
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AbstractList | The influence of supplemental Met levels ranging from 413 to 556 mg per hen per d (mg/HD) on liquid egg component yield, composition, and functionality was examined in mature layers (29 wk of age). Egg weight, component yield, solids, and CP content of albumen and yolk were determined. Texture profile analysis, feed ingredient functionality testing, and PAGE were conducted to determine whether increased egg total solids and CP content resulted in altered egg component functionality or electrophoretic protein banding pattern. Albumen component yield increased significantly on a mass basis at 507 and 556 mg/HD Met compared to 413 mg/HD Met. Yolk mass yield was significantly increased at 556 mg/HD Met compared to 413 mg/HD Met. Consumption above 413 mg/HD Met resulted in significantly increased albumen total solids and protein. Yolk solids were not significantly different; however, yolk CP was significantly increased at 507 and 556 mg/HD Met compared to 413 mg/HD Met. Albumen and yolk functionality at 413 and 507 g/HD Met were not significantly different in relation to cake volume or height. Emulsion separation at 120 min was significantly increased for 556 mg/HD Met compared to 413 and 507 g/HD Met. There were no significant differences in hardness or springiness of albumen and yolk gel plugs and electrophoretic protein banding patterns. Increased understanding of the influence of Met on liquid egg yield and composition may provide the egg producer with an effective and advantageous management technique for shell egg production specifically managed to maximize liquid egg product The influence of supplemental Met levels ranging from 413 to 556 mg per hen per d (mg/HD) on liquid egg component yield, composition, and functionality was examined in mature layers (29 wk of age). Egg weight, component yield, solids, and CP content of albumen and yolk were determined. Texture profile analysis, feed ingredient functionality testing, and PAGE were conducted to determine whether increased egg total solids and CP content resulted in altered egg component functionality or electrophoretic protein banding pattern. Albumen component yield increased significantly on a mass basis at 507 and 556 mg/HD Met compared to 413 mg/HD Met. Yolk mass yield was significantly increased at 556 mg/HD Met compared to 413 mg/HD Met. Consumption above 413 mg/HD Met resulted in significantly increased albumen total solids and protein. Yolk solids were not significantly different; however, yolk CP was significantly increased at 507 and 556 mg/HD Met compared to 413 mg/HD Met. Albumen and yolk functionality at 413 and 507 g/HD Met were not significantly different in relation to cake volume or height. Emulsion separation at 120 min was significantly increased for 556 mg/HD Met compared to 413 and 507 g/HD Met. There were no significant differences in hardness or springiness of albumen and yolk gel plugs and electrophoretic protein banding patterns. Increased understanding of the influence of Met on liquid egg yield and composition may provide the egg producer with an effective and advantageous management technique for shell egg production specifically managed to maximize liquid egg product. |
Author | Carey, J.B Prochaska, J.F Shafer, D.J. (Texas AandM University, College Station, TX.) Sams, A.R |
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References_xml | – volume: 35 start-page: 774 year: 1970 ident: 10.1093/ps/77.7.1056_bib5 article-title: Disc gel electrophoresis of proteins in native and heat treated albumen, yolk, and centrifuged whole egg publication-title: J. Food Sci. doi: 10.1111/j.1365-2621.1970.tb01992.x contributor: fullname: Chang – volume: 72 start-page: 248 year: 1976 ident: 10.1093/ps/77.7.1056_bib3 article-title: Protein determination by assay publication-title: Anal. Biochem. doi: 10.1016/0003-2697(76)90527-3 contributor: fullname: Bradford – volume: 70 start-page: 151 issue: Suppl. 1 year: 1991 ident: 10.1093/ps/77.7.1056_bib4 article-title: The influence of methionine intake on egg consumption publication-title: Poultry Sci. contributor: fullname: Carey – volume: 227 start-page: 680 year: 1970 ident: 10.1093/ps/77.7.1056_bib11 article-title: Cleavage of structural proteins during assembly of the head of bacteriophage T4 publication-title: Nature doi: 10.1038/227680a0 contributor: fullname: Laemmli – volume: 60 start-page: 983 year: 1981 ident: 10.1093/ps/77.7.1056_bib8 article-title: The influence of layer flock age on egg component yields and solids content publication-title: Poultry Sci. doi: 10.3382/ps.0600983 contributor: fullname: Fletcher – year: 1990 ident: 10.1093/ps/77.7.1056_bib16 contributor: fullname: SAS Institute – ident: 10.1093/ps/77.7.1056_bib1 – volume: 44 start-page: 1345 year: 1979 ident: 10.1093/ps/77.7.1056_bib10 article-title: Chromatography and electrophoresis of native and spray-dried egg white publication-title: J. Food Sci. doi: 10.1111/j.1365-2621.1979.tb06435.x contributor: fullname: Galyean – year: 1997 ident: 10.1093/ps/77.7.1056_bib18 contributor: fullname: USDA – volume: 46 start-page: 981 year: 1981 ident: 10.1093/ps/77.7.1056_bib7 article-title: Electrophoretic and chromatographic changes in egg yolk proteins due to heat publication-title: J. Food Sci. doi: 10.1111/j.1365-2621.1981.tb02971.x contributor: fullname: Dixon – volume: 51 start-page: 542 year: 1972 ident: 10.1093/ps/77.7.1056_bib19 article-title: A study of selected characteristics of hen's egg yolk. I. Influence of albumen and selected additives publication-title: Poultry Sci. doi: 10.3382/ps.0510542 contributor: fullname: Varadarajulu – volume: 39 start-page: 62 year: 1978 ident: 10.1093/ps/77.7.1056_bib2 article-title: Texture profile analysis publication-title: Food Technol. contributor: fullname: Bourne – year: 1994 ident: 10.1093/ps/77.7.1056_bib13 contributor: fullname: NRC – volume: 52 start-page: 68 year: 1987 ident: 10.1093/ps/77.7.1056_bib20 article-title: Texture profile analysis, expressed serum, and microstructure of heat formed egg yolk gels publication-title: J. Food Sci. doi: 10.1111/j.1365-2621.1987.tb13974.x contributor: fullname: Woodward – volume: 48 start-page: 1167 year: 1969 ident: 10.1093/ps/77.7.1056_bib12 article-title: Length of test for sulfur amino acid studies with laying hens publication-title: Poultry Sci. doi: 10.3382/ps.0481167 contributor: fullname: Martin – volume: 61 start-page: 726 year: 1982 ident: 10.1093/ps/77.7.1056_bib15 article-title: Relative biopotency of three methionine sources for laying hens publication-title: Poultry Sci. doi: 10.3382/ps.0610726 contributor: fullname: Reid – year: 1986 ident: 10.1093/ps/77.7.1056_bib9 article-title: Recommended methods for the analysis of eggs and poultry meat an annotated bibliography contributor: fullname: Froning – volume: 75 start-page: 1080 year: 1996 ident: 10.1093/ps/77.7.1056_bib17 article-title: Effect of dietary methionine intake on egg component yield and composition publication-title: Poultry Sci. doi: 10.3382/ps.0751080 contributor: fullname: Shafer – volume: 15 start-page: 535 year: 1972 ident: 10.1093/ps/77.7.1056_bib6 article-title: Evaluating the performance and sulfur amino acid requirements of normal and midget hens publication-title: Br. Poult. Sci. doi: 10.1080/00071667408416144 contributor: fullname: Damron – volume: 75 start-page: 1268 year: 1996 ident: 10.1093/ps/77.7.1056_bib14 article-title: The effect of L-Lysine intake on egg component yield and composition in laying hens publication-title: Poultry Sci. doi: 10.3382/ps.0751268 contributor: fullname: Prochaska |
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Title | Dietary methionine intake effects on egg component yield, composition, functionality, and texture profile analysis |
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