LIVIVO - The Search Portal for Life Sciences

zur deutschen Oberfläche wechseln
Advanced search

Search results

Result 1 - 5 of total 5

Search options

  1. Article ; Online: TMT-based quantitative proteomic analysis reveals eggshell matrix protein changes correlated with eggshell quality in Jing Tint 6 laying hens of different ages.

    Zhao, Dan-Rong / Gao, Li-Bing / Gong, Fei / Feng, Jia / Zhang, Hai-Jun / Wu, Shu-Geng / Wang, Jing / Min, Yu-Na

    Poultry science

    2024  Volume 103, Issue 3, Page(s) 103463

    Abstract: The decline in eggshell quality resulting from aging hens poses a threat to the financial benefits of the egg industry. The deterioration of eggshell quality with age can be attributed to changes in its ultrastructure and chemical composition. Specific ... ...

    Abstract The decline in eggshell quality resulting from aging hens poses a threat to the financial benefits of the egg industry. The deterioration of eggshell quality with age can be attributed to changes in its ultrastructure and chemical composition. Specific matrix proteins in eggshells have a role in controlling crystal growth and regulating structural organization. However, the variations in ultrastructure and organic matrix of eggshells in aging hens remain poorly understood. This study assessed the physical traits, mechanical quality, chemical content, as well as the microstructural and nanostructural properties of eggs from Jing Tint 6 hens at 38, 58, 78, and 108 wk of age. Subsequently, a quantitative proteomic analysis was conducted to identify differences in protein abundance in eggshells between the ages of 38 and 108 wk. The results indicated a notable decline in shell thickness, breaking strength, index, fracture toughness, and stiffness in the 108-wk-age group compared to the other groups (P < 0.05). The ultrastructure variations primarily involved an increased ratio of the mammillary layer and a reduced thickness of the effective layer of eggshell in the 108-wk-age group (P < 0.05). However, no significant differences in eggshell compositions were observed among the various age groups (P > 0.05). Proteomic analysis revealed the identification of 76 differentially expressed proteins (DEPs) in the eggshells of the 38-wk-age group and 108-wk-age group, which comprised proteins associated with biomineralization, calcium ion binding, immunity, as well as protein synthesis and folding. The downregulation of ovocleidin-116, osteopontin, and calcium-ion-related proteins, together with the upregulation of ovalbumin, lysozyme C, and antimicrobial proteins, has the potential to influence the structural organization of the eggshell. Therefore, the deterioration of eggshell quality with age may be attributed to the alterations in ultrastructure and the abundance of matrix proteins.
    MeSH term(s) Animals ; Female ; Egg Shell/physiology ; Chickens/physiology ; Calcium/analysis ; Proteomics ; Ovum
    Chemical Substances Calcium (SY7Q814VUP)
    Language English
    Publishing date 2024-01-16
    Publishing country England
    Document type Journal Article
    ZDB-ID 242586-5
    ISSN 1525-3171 ; 0032-5791
    ISSN (online) 1525-3171
    ISSN 0032-5791
    DOI 10.1016/j.psj.2024.103463
    Database MEDical Literature Analysis and Retrieval System OnLINE

    More links

    Kategorien

    In stock of ZB MED Cologne/Königswinter

    Zs.B 853: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 2021: Bestellungen von Artikeln über das Online-Bestellformular
    ab Jg. 2022: Lesesaal (EG)

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

  2. Article: A Comparison between the Egg Yolk Flavor of Indigenous 2 Breeds and Commercial Laying Hens Based on Sensory Evaluation, Artificial Sensors, and GC-MS.

    Gao, Li-Bing / Obianwuna, Uchechukwu Edna / Zhang, Hai-Jun / Qiu, Kai / Wu, Shu-Geng / Qi, Guang-Hai / Wang, Jing

    Foods (Basel, Switzerland)

    2022  Volume 11, Issue 24

    Abstract: The focus of this study was to compare the yolk flavor of eggs from laying hens of Chinese indigenous and commercial, based on detection of volatile compounds, fatty acids, and texture characteristics determination, using sensory evaluation, artificial ... ...

    Abstract The focus of this study was to compare the yolk flavor of eggs from laying hens of Chinese indigenous and commercial, based on detection of volatile compounds, fatty acids, and texture characteristics determination, using sensory evaluation, artificial sensors (electronic nose (E-nose), electronic tongue (E-tongue)), and gas chromatography-mass spectrometry (GC-MS). A total of 405 laying hens (Hy-Line Brown (n = 135), Xueyu White (n = 135), and Xinyang Blue (n = 135)) were used for the study, and 540 eggs (180 per breed) were collected within 48 h of being laid and used for sensory evaluation and the instrument detection of yolk flavor. Our research findings demonstrated significant breed differences for sensory attributes of egg yolk, based on sensory evaluation and instrument detection. The milky flavor, moisture, and compactness scores (p < 0.05) of egg yolk from Xueyu White and Xinyang Blue were significantly higher than that of Hy-Line Brown. The aroma preference scores of Xinyang Blue (p < 0.05) were significantly higher, compared to Hy-Line Brown and Xueyu White. The sensor responses of WIW and W2W from E-nose and STS from E-tongue analysis were significantly higher foe egg yolks of Hy-Line Brown (p < 0.05), compared to that of Xueyu White and Xinyang Blue. Additionally, the sensor responses of umami from E-tongue analysis, was significantly higher for egg yolks of Xueyu White (p < 0.05), compared to that of Hy-Line Brown and Xinyang Blue. Besides, the contents of alcohol and fatty acids, such as palmitic acid, oleic acid, and arachidonic acid, in egg yolk were positively correlated with egg flavor. The texture analyzer showed that springiness, gumminess, and hardness of Hy-Line Brown and Xueyu White (p < 0.05) were significantly higher, compared to Xinyang Blue. The above findings demonstrate that the egg yolk from Chinese indigenous strain had better milky flavor, moisture, and compactness, as well as better texture. The egg yolk flavors were mainly due to presence of alcohol and fatty acids, such as palmitic acid, oleic acid, and arachidonic acid, which would provide research direction on improvement in egg yolk flavor by nutrition. The current findings validate the strong correlation between the results of egg yolk flavor and texture, based on sensory evaluation, artificial sensors, and GC-MS. All these indicators would be beneficial for increased preference for egg yolk flavor by consumers and utilization by food processing industry, as well as a basis for the discrimination of eggs from different breeds of laying hens.
    Language English
    Publishing date 2022-12-13
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods11244027
    Database MEDical Literature Analysis and Retrieval System OnLINE

    More links

    Kategorien

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

  3. Article ; Online: A Comparison between the Egg Yolk Flavor of Indigenous 2 Breeds and Commercial Laying Hens Based on Sensory Evaluation, Artificial Sensors, and GC-MS

    Gao, Li-Bing / Obianwuna, Uchechukwu Edna / Zhang, Hai-Jun / Qiu, Kai / Wu, Shu-Geng / Qi, Guang-Hai / Wang, Jing

    Foods. 2022 Dec. 13, v. 11, no. 24

    2022  

    Abstract: The focus of this study was to compare the yolk flavor of eggs from laying hens of Chinese indigenous and commercial, based on detection of volatile compounds, fatty acids, and texture characteristics determination, using sensory evaluation, artificial ... ...

    Abstract The focus of this study was to compare the yolk flavor of eggs from laying hens of Chinese indigenous and commercial, based on detection of volatile compounds, fatty acids, and texture characteristics determination, using sensory evaluation, artificial sensors (electronic nose (E-nose), electronic tongue (E-tongue)), and gas chromatography-mass spectrometry (GC-MS). A total of 405 laying hens (Hy-Line Brown (n = 135), Xueyu White (n = 135), and Xinyang Blue (n = 135)) were used for the study, and 540 eggs (180 per breed) were collected within 48 h of being laid and used for sensory evaluation and the instrument detection of yolk flavor. Our research findings demonstrated significant breed differences for sensory attributes of egg yolk, based on sensory evaluation and instrument detection. The milky flavor, moisture, and compactness scores (p < 0.05) of egg yolk from Xueyu White and Xinyang Blue were significantly higher than that of Hy-Line Brown. The aroma preference scores of Xinyang Blue (p < 0.05) were significantly higher, compared to Hy-Line Brown and Xueyu White. The sensor responses of WIW and W2W from E-nose and STS from E-tongue analysis were significantly higher foe egg yolks of Hy-Line Brown (p < 0.05), compared to that of Xueyu White and Xinyang Blue. Additionally, the sensor responses of umami from E-tongue analysis, was significantly higher for egg yolks of Xueyu White (p < 0.05), compared to that of Hy-Line Brown and Xinyang Blue. Besides, the contents of alcohol and fatty acids, such as palmitic acid, oleic acid, and arachidonic acid, in egg yolk were positively correlated with egg flavor. The texture analyzer showed that springiness, gumminess, and hardness of Hy-Line Brown and Xueyu White (p < 0.05) were significantly higher, compared to Xinyang Blue. The above findings demonstrate that the egg yolk from Chinese indigenous strain had better milky flavor, moisture, and compactness, as well as better texture. The egg yolk flavors were mainly due to presence of alcohol and fatty acids, such as palmitic acid, oleic acid, and arachidonic acid, which would provide research direction on improvement in egg yolk flavor by nutrition. The current findings validate the strong correlation between the results of egg yolk flavor and texture, based on sensory evaluation, artificial sensors, and GC-MS. All these indicators would be beneficial for increased preference for egg yolk flavor by consumers and utilization by food processing industry, as well as a basis for the discrimination of eggs from different breeds of laying hens.
    Keywords alcohols ; arachidonic acid ; egg yolk ; eggs ; electronic nose ; electronic tongue ; gas chromatography-mass spectrometry ; hardness ; industry ; nutrition ; odors ; oleic acid ; palmitic acid ; sensory evaluation ; texture ; umami
    Language English
    Dates of publication 2022-1213
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article ; Online
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods11244027
    Database NAL-Catalogue (AGRICOLA)

    More links

    Kategorien

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

  4. Article ; Online: Using Hg2+ as a Precursor to Calibrate Gaseous Elemental Mercury from Pyrolysis of Coal

    CAO Yan-zhi / GUO Shao-qing / GAO Li-bing

    Yankuang ceshi, Vol 36, Iss 6, Pp 581-

    2017  Volume 586

    Abstract: Mercury is easily volatile and vaporizes in air. The monitor of mercury in gas phase provides insight for developing advanced Hg control technologies. However, the analytical method of gas mercury is rudimentary. In order to determine the gas mercury ... ...

    Abstract Mercury is easily volatile and vaporizes in air. The monitor of mercury in gas phase provides insight for developing advanced Hg control technologies. However, the analytical method of gas mercury is rudimentary. In order to determine the gas mercury content, a reliable calibration method is needed. This study provides a method of calibrating gas mercury from pyrolysis of coal with Hg2+ as a precursor. The method is based on the principle that Hg2+ in aqueous solution can be quantitatively reduced by reductant into elemental mercury vapor to determine the calibration of mercury content in gas phase. Compared with the conventional calibration method based on the saturated vapor principle, this method eliminates the influence of the sampling temperature, the quantity of mercury during sampling can be easily controlled, and pollution of the gaseous mercury stored in the laboratory is avoided. To illustrate the accuracy of the calibration method, the quantity of elemental mercury emission during pyrolysis of four coals were determined. Results show that the method has good reproducibility and adaptability. Compared with the Canadian Ontario-Hydro method, the relative standard deviations of both methods are less than 3.0%, indicating a high reliability of this calibration method.
    Keywords hg2+ ion ; gaseous elemental mercury ; quantitative calibration ; pyrolysis gas ; Geology ; QE1-996.5 ; Ecology ; QH540-549.5
    Subject code 660
    Language English
    Publishing date 2017-11-01T00:00:00Z
    Publisher Science Press, PR China
    Document type Article ; Online
    Database BASE - Bielefeld Academic Search Engine (life sciences selection)

    Full text online

    More links

    Kategorien

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  5. Article ; Online: Discriminating Eggs from Two Local Breeds Based on Fatty Acid Profile and Flavor Characteristics Combined with Classification Algorithms.

    Dong, Xiao-Guang / Gao, Li-Bing / Zhang, Hai-Jun / Wang, Jing / Qiu, Kai / Qi, Guang-Hai / Wu, Shu-Geng

    Food science of animal resources

    2021  Volume 41, Issue 6, Page(s) 936–949

    Abstract: This study discriminated fatty acid profile and flavor characteristics of Beijing You Chicken (BYC) as a precious local breed and Dwarf Beijing You Chicken (DBYC) eggs. Fatty acid profile and flavor characteristics were analyzed to identify differences ... ...

    Abstract This study discriminated fatty acid profile and flavor characteristics of Beijing You Chicken (BYC) as a precious local breed and Dwarf Beijing You Chicken (DBYC) eggs. Fatty acid profile and flavor characteristics were analyzed to identify differences between BYC and DBYC eggs. Four classification algorithms were used to build classification models. Arachidic acid, oleic acid (OA), eicosatrienoic acid, docosapentaenoic acid (DPA), hexadecenoic acid, monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), unsaturated fatty acids (UFA) and 35 volatile compounds had significant differences in fatty acids and volatile compounds by gas chromatography-mass spectrometry (GC-MS) (p<0.05). For fatty acid data, k-nearest neighbor (KNN) and support vector machine (SVM) got 91.7% classification accuracy. SPME-GC-MS data failed in classification models. For electronic nose data, classification accuracy of KNN, linear discriminant analysis (LDA), SVM and decision tree was all 100%. The overall results indicated that BYC and DBYC eggs could be discriminated based on electronic nose with suitable classification algorithms. This research compared the differentiation of the fatty acid profile and volatile compounds of various egg yolks. The results could be applied to evaluate egg nutrition and distinguish avian eggs.
    Language English
    Publishing date 2021-11-01
    Publishing country Korea (South)
    Document type Journal Article
    ZDB-ID 3016289-0
    ISSN 2636-0780 ; 2636-0772
    ISSN (online) 2636-0780
    ISSN 2636-0772
    DOI 10.5851/kosfa.2021.e47
    Database MEDical Literature Analysis and Retrieval System OnLINE

    More links

    Kategorien

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

To top