British Poultry Science最新文献

1. Traditional methods of assessing egg freshness, such as sensory evaluation and specific gravity testing, are labour-intensive and destructive. However, non-destructive testing (NDT) technologies offer significant advantages in terms of speed, accuracy and non-invasiveness, enabling real-time monitoring of egg quality during production, transportation, storage and sale.2. A review was conducted to evaluate various NDT techniques, including optical methods (such as visible - near infrared spectroscopy and hyperspectral imaging), acoustic methods (such as ultrasonic transmission and reflection analysis), electrical methods (such as dielectric spectroscopy) and emerging technologies (such as low-field nuclear magnetic resonance, electronic nose and infrared thermal imaging).3. These technologies have advanced significantly in accuracy and real-time performance. Among optical methods: visible - near infrared spectroscopy (R²  = 0.90) and hyperspectral imaging (R²  = 0.918). Acoustic technologies: ultrasonic phase velocity correlated significantly with Haugh unit (HU)/air cell height (p < 0.05), with a HU model correlation of R²  = 0.87. Electrical methods: dielectric spectroscopy + algorithms achieved 100% classification accuracy; capacitive sensing + machine vision yielded R²  > 0.994. Emerging technologies enhanced sensitivity. However, challenges remain in terms of equipment cost, sample variability, lack of unified standards and the integration of multi-source data with artificial intelligence.4. The widespread application of these technologies can be expected to significantly improve the efficiency, safety and sustainability of the egg supply chain.

1. The aim of this study was to develop a formulation that stimulated the spontaneous formation of biofilms by probiotic bacteria, specifically Bacillus velezensis (BV), Bacillus subtilis (BS), or Lactococcus lactis subspecies lactis (LL) for control of Salmonella enteriditis Heidelberg (SH) and avian pathogenic E. coli (APEC).2. A formulation was developed to induce spontaneous biofilm formation of probiotic bacteria (BV, BS and LL) by testing various media containing minerals and polymers on polystyrene plates. The most potent probiotic strains were identified based on their efficacy in inhibiting SH and APEC. The formulation was tested on wood shavings to hinder APEC and SH. The safety and colonisation of the formulation was assessed in chicken embryos (CE) from 19 d of incubation to the broiler chicken stage.3. After evaluating various media, one containing calcium, magnesium, iron and polymers (dextran, chitosan and xylan) was selected. Notably, xylan, a highly sustainable biopolymer, showed outstanding results at a low concentration (27 µg/ml), which led to its selection for conducting inhibition tests on wood shavings against SH and APEC. The B. velezensis demonstrated superior biofilm formation and efficacy in controlling SH and APEC. Consequently, a BV strain was selected and associated with a strain of LL.4. While drying the formulation, maltodextrin was added and the biofilm formed by BV01 and LLL01 on wood shavings could control both SH and APEC species, reducing them by approximately 92.64 to 99.42%. Inoculating the formulation in CE did not result in a delay in hatching, injury, or death for either the CE or chicks. The probiotic bacteria multiplied and colonised the intestine of CE.5. This work successfully developed a formulation that induced spontaneous biofilm formation in BV and LL, significantly controlling SH and APEC while ensuring safety for birds.

1. This study explored the combined effects of gelatin and l-arginine or l-lysine on cooking losses and the development of pale, soft and exudative (PSE)-like chicken sausages.2. The results indicated that gelatin, l-arginine or l-lysine singly ameliorated cooking loss from 17.8% to 12.2%, 9.5% and 8.3% augmented sausage hardness from 23.2 to 29.8, 29.8 and 27.0 N, and l-arginine or l-lysine elevated (p < 0.05) the cohesiveness of sausages, making them compact and uniform. Furthermore, they diminished total expressible liquid and expressible fat, augmented viscosity, storage and loss modulus in batter which had smaller and more uniform oil droplets. Adding Arg or Lys raised the pH of the batter, irrespective of gelatin addition.3. Overall, the combined treatments were more effective in changing meat batter and sausage properties than the single treatments. Therefore, gelatin and l-arginine or l-lysine worked synergistically and enhanced the emulsifying and gelling properties of PSE-like chicken, ameliorating the qualities of PSE-like chicken sausages.

1. Three plausible rules are used to define the problem that a growth function must solve. Rule 1, growth rate, dW/dt, is a function of weight, W; Rule 2; the standard deviation of weight, σ_w, is proportional to W so that the natural log of W, lnW, rather than W should be used; Rule 3, there is an upper limit to body weight, A which represents the animal's mature weight.2. Applying the rules identifies a problem: how is the rate of change in lnW over time, dlnW/dt, related to lnW? The problem is solved by using Rule 4, which is to make the relationship as simple as possible. The solution is a form of the Gompertz function: dlnW/dt=B.ln(A/W), where B is a parameter describing the rate of maturing.3. The following study proposed that this function sufficiently described the inherited post-hatching growth potential of domestic birds. It was used to explore whether any given data set can describe such potential at all times. It can be further used to explore errors in data collection and misreporting.4. Examples are given for tests of the function, its use in examining data for accuracy and extension to chemical and physical growth. For male broilers of the Cobb 700 strain, the mature weights (A) of protein, water, lipid and ash were 1194 g, 3984 g, 1541 g and 221 g, respectively. The common Gompertz rate parameter (B) for all four components was 0.0410/d.5. Models for the chemical body composition of broilers can provide the basis for calculating energy and amino acid requirements, responses and economically optimum feeding strategies.

1. Salmonella spp. are one of the most important foodborne zoonotic pathogens, often transmitted to humans through table eggs and fresh meat. Strategies for the prevention and reduction of Salmonella spp. in poultry include various approaches, such as biosecurity measures, vaccination and the use of feed additives, like probiotic bacteria.2. This study investigated the impact of a commercial Bacillus-based probiotic on Salmonella enterica serovar Enteritidis (SE) colonisation in layer-type chicks, a critical issue for food safety. Lohmann Selected Leghorn chicks were divided into two groups, where one received GalliPro® Fit (Chr. Hansen A/S, Hoersholm, Denmark; 1.6 × 10⁶ CFU/g feed) from day-of-hatch, while the control group did not. On d 8, all chicks were orally challenged with SE (7-8 × 10⁵ CFU/bird). Cloacal swabs were collected on d 8, 10, 11 and 12 to assess shedding, and caecal contents were analysed for SE counts after euthanasia on d 12. The study was repeated three times with 30 chicks per group in each trial under consistent housing, husbandry and feeding conditions, except for differing parental bird origins. Shedding analysis was not performed in the final trial.3. The results were inconsistent. In the first trial, probiotic-treated chicks showed significantly reduced SE shedding and caecal loading compared to the control group. However, in the second trial, shedding and caecal loads were significantly higher in the probiotic group. The third trial revealed no significant differences between the groups.4. These findings showed that the probiotic effect on SE colonisation was inconclusive, despite identical experimental conditions, apart from parental bird origin. This highlighted the potential influence of parental health on offspring immunocompetence and gut microbiota, underscoring the challenges in interpreting in vivo studies. This study emphasised the need for reproducibility and careful evaluation of factors affecting trial outcomes.

1. The main objective of this study was to investigate black soldier fly (BSF) pre-pupae (BSFP) meal compared to soybean meal by evaluating its nutritional composition, apparent metabolisable energy (AME), apparent ileal amino acid digestibility (AID), and standardised amino acid digestibility (SID).2. Two experiments were conducted to determine the AME and AID of the BSFP for broiler chickens. Experiment 1 was an AME assay wherein broilers were fed two experimental diets (maize-soybean meal basal diet and a test diet containing 250 g/kg BSFP meal) for 7 d from d 23 post-hatch. The AME of BSFP meal was calculated based on the difference between the AME values of basal and test diets. The AME and nitrogen-corrected AME were 18.2 and 16.7 MJ/kg of dry matter, respectively. In experiment 2, the ileal amino acid (AA) digestibility of BSFP meal was determined using 30-d-old broilers by the direct method, and the ileal digesta was collected on d 34.3. The standardised ileal digestibility coefficients of Lys, Met, Thr, Val, Try, Arg and average of all AA were determined to be 0.83, 0.89, 0.82, 0.82, 0.85, 0.87 and 0.82, respectively. The findings demonstrated that the BSFP meal is a good source of energy and digestible AA and is potentially a substitute for soybean meal in broiler diets.

1. In the contemporary economic-industrial world, ensuring the quality of poultry products through the use of healthy birds and providing nutritious diets has gained particular importance. The objective of this experiment was to evaluate the optimisation of laying hens' diets by reducing dietary protein by 4.61% and replacing it with 1.5 g/kg fermented wheat bran using two strains of Aspergillus niger and two strains of Aspergillus oryzae.2. This study was conducted on 240 laying hens at 41 weeks of age over 16 weeks, organised into four treatments and two control groups. One of the control groups included a diet with normal protein (CH) and another group with 4.61% less protein (CL). Both control groups received 1.5 g/kg raw wheat bran with their diet. In contrast, the four experimental treatments (N0, N4, O3, O4) received a diet with 4.61% less protein and 1.5 g/kg fermented wheat bran by their respective fungal strains, including two strains of A. niger-50101 (N0) and 92 844 (N4) and two strains of A. oryzae-5163 (O3) and 5164 (O4).3. The highest free radical scavenging activity, iron ion regenerative power and anticoagulant activity were observed in the control group containing uncultivated bran (p<0.05). A significant reduction in phytate content and an increase in total phenolic compounds in the fermented bran extract N4 fungi were observed (p<0.05). Additionally, this group showed the lowest level of egg yolk oxidation, as indicated by the induced malondialdehyde reaction.4. The N0 treatment had the highest feed intake and antioxidant activity in blood serum compared to the other groups (p < 0.05). The O4 group had the highest egg mass and egg weight, as well as the lowest levels of triglycerides and oxidation in the egg yolk compared to the other groups (p < 0.05).5. This study showed that fermenting wheat bran with Aspergillus spp. could enhance its antioxidant properties, which in turn improves egg quality.

1. The effects of electrolysed water (acidic or slightly acidic) on microbial load and physicochemical properties of chicken carcases were determined. Chicken carcases treated with chemical decontamination solution (chlorine dioxide) on the slaughter line were used as the control group (C). The other two experimental groups consisted of groups A - treated with acidic electrolysed water and B - treated with slightly acidic electrolysed water.2. On d 1 and 7 post slaughter, samples were evaluated for physicochemical and microbiological characteristics. The pH, oxidation reduction potential (ORP) and available chlorine concentration (ACC) values of the solutions used in the application were determined.3. During storage, lipid oxidation remained stable in the samples treated with slightly acidic electrolysed water (p < 0.05). In addition, the application of acidic electrolysed water significantly (p < 0.05) decreased b* (yellowness) colour in the samples. Carcases in the A group had the lowest counts of total coliform bacteria, total mesophilic aerobic bacteria and S. aureus on d 1 (p < 0.05). Campylobacter counts in samples from group B significantly (p < 0.05) decreased during the storage period. The lowest E. coli count was detected in group A on both d 1 and 7 (p < 0.05). The reduction in Salmonella spp. counts during storage was similar in all groups.4. The results suggested that electrolysed water applications may be appropriate as an alternative to the chlorine dioxide solution used on the slaughter line in chicken slaughterhouses.

1. In chicken production, a delay occurs between hatching and placement in the rearing building. This work analysed the effects of this experience on growth, metabolism, and caecal microbiota and tested whether a nutritional supplement (SUP) could mitigate these effects.2. Chicks were placed directly in a rearing room (Control: C) or were exposed to a 24 h period without feed and water before being placed (Delayed: D). During the 24 h period, half of each group was provided with a SUP.3. The D effect reduced body weight until d 27 in females (p = 0.017) and d 34 in males (p = 0.015). On d 1, the D group had reduced plasma triglycerides (TG) and increased uric acid (UA), total antioxidant status (TAS) and liver thiobarbituric acid reactive species in both sexes (p < 0.050). On d 34, the D group had increased UA and TAS only in females. It increased the α-diversity of microbiota in males (d 12 p = 0.036; d 34 p = 0.038) and the α-diversity in females on d 34 (p = 0.008). Changes in microbiota composition in both males and females were observed until d 34 at the genus level.4. On d 1, the SUP increased glucose concentration in D and C group males (p = 0.001) and females (p = 0.002). The decrease in TG and increase in UA concentrations and TAS in chicks from the D group were mitigated by the SUP in females. On d 34, SUP reduced the haptoglobin-like activity in D and C group males (p = 0.041) and increased the TG concentration in C group males (p = 0.016). The SUP had little effect on the caecal microbiota.5. Delayed placement induced long-lasting effects on growth, metabolism, and caecal microbiota composition. The effects of a nutritional supplement were variable and sex-dependent.