Dietary methionine intake effects on egg component yield, composition, functionality, and texture profile analysis

• Published in: Poultry science Vol. 77; no. 7; pp. 1056 - 1062
• Main Authors: Shafer, D.J. (Texas AandM University, College Station, TX.), Carey, J.B, Prochaska, J.F, Sams, A.R
• Format: Journal Article
• Language: English
• Published: England 01.07.1998
• Subjects: ACIDE AMINE SOUFRE; Albumins - analysis; ALTURA; AMINOACIDOS SULFURADOS; Animals; BLANC D'OEUF; Body Weight; CAKES; Chickens; CLARA DE HUEVO; COMPLEMENT ALIMENTAIRE; CONTENIDO PROTEICO; Cooking; CRUDE PROTEIN; DESEMPENO EN LA POSTURA; EGG ALBUMEN; EGG PRODUCTS; Egg Proteins - analysis; EGG WHITE; EGG YOLK; Egg Yolk - chemistry; EGGS; Eggs - analysis; ELECTROFORESIS; ELECTROPHORESE; ELECTROPHORESIS; Electrophoresis, Polyacrylamide Gel; ENERGY VALUE; FEED INTAKE; Female; FOOD INTAKE; GALLINAS; GATEAU; HAUTEUR; HEIGHT; HENS; HUEVOS; INGESTION DE ALIMENTOS; INGESTION DE PIENSOS; JAUNE D'OEUF; LAYING PERFORMANCE; LISINA; LYSINE; METABOLIZABLE ENERGY; METHIONINE; Methionine - administration & dosage; METIONINA; OEUF; OVOPRODUIT; PAGE; PASTELES; PERFORMANCE DE PONTE; PESO; POIDS; POULETTE; PRISE ALIMENTAIRE (ANIMAUX); PRISE ALIMENTAIRE (HOMME); PRODUCTOS DERIVADOS DEL HUEVO; PROTEIN CONTENT; PROTEINA BRUTA; PROTEINAS; PROTEINE; PROTEINE BRUTE; PROTEINS; Quality Control; SULPHUR AMINO ACIDS; SUPLEMENTOS; SUPPLEMENTS; TENEUR EN PROTEINES; VALEUR ENERGETIQUE; VALOR ENERGETICO; WEIGHT; YEMA DE HUEVO
• DOI: 10.1093/ps/77.7.1056
• ISSN: 0032-5791

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