DSM Egg Quality Manual
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A Preliminary Note on the Embryology of <Emphasis Type="Italic">Casuarina Equisetifolia </Emphasis>, Forst
A PRELIMINARY NOTE ON THE EMBRYOLOGY OF CASUARINA EQUISETIFOLIA, FORST BY B. G. L. SWAMs (Bangalore) Received June 27, 1944 (Communicated by Prof. L. S. S. Kumar, r.A.SC.) THE remarkable discovery of Chalazogamy in Casuarina by Treub in 1891 evoked very keen interest and initiated further studies of Casuarinaceae and Amentifera~ fi'om both morphological and anatomical points of view. Certain aspects of the megasporogenesis of Casuarhza stricta was subsequently studied by Frye in 1903 and Juel (1903) recorded his observations on the origin and development of the female archesporium in Casuarina quadrivalvis. In spite of these contributions our present knowledge regarding the develop- mental stages in the life-history are far from being satisfactory. An inves- tigation of several species of the genus has been taken up by the author and a few salient features in the life-history of Casuarina equiset~folia Forst have been embodied in this preliminary note. The archesporiurn of the microsporangium is subepidermal in origin and can be differentiated by rich cell contents and conspicuous nuclei. After the formation of the endothecium, wall layers and tapetum, the microspore mother cells undergo the usual stages of the reduction divisions and form quartets of microspores arranged tetrahedrally. The quartets round off and their nuclei undergo division into tube and generative cells The pollen grains at the shedding stage are binucleate. Each ovary contains two erect ovules which arise laterally from a basal placenta (Fig. 1). The ovules are bitegnmentary, the inner integument differentiating slightly earlier than the outer; these grow upwards and organise a micropyle. -
Eggshell Structure, Measurements, and Quality-Affecting Factors in Laying Hens: a Review
Czech J. Anim. Sci., 61, 2016 (7): 299–309 Review Article doi: 10.17221/46/2015-CJAS Eggshell structure, measurements, and quality-affecting factors in laying hens: a review M. Ketta, E. Tůmová Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic ABSTRACT: Eggshell quality is one of the most significant factors affecting poultry industry; it economically influences egg production and hatchability. Eggshell consists of shell membranes and the true shell that includes mammillary layer, palisade layer, and cuticle. Measurements of eggshell quality include eggshell weight, shell percentage, breaking strength, thickness, and density. Mainly eggshell thickness and strength are affected by the time of egg components passage through the shell gland (uterus), eggshell ultra-structure (deposition of major units), and micro-structure (crystals size and orientation). Shell quality is affected by several internal and external factors. Major factors determining the quality or structure of eggshell are oviposition time, age, genotype, and housing system. Eggshell quality can be improved through optimization of genotype, housing system, and mineral nutrition. Keywords: eggshell composition; eggshell quality; oviposition time; genotype; housing system INTRODUCTION by structural differences of the eggshell related to the interaction of housing system, genotype, age, The eggshell significance is related to its function oviposition time, and mineral nutrition. Therefore, to resist physical and pathogenic challenges from it is important to pay attention to eggshell struc- the external environment, such as its function as ture in relationship to different factors, mainly an embryonic respiratory component, in addi- housing systems. tion to providing a source of nutrients, primarily Eggshell quality is influenced by internal and ex- calcium, for embryo development (Hunton 2005). -
Ostrich Production Systems Part I: a Review
11111111111,- 1SSN 0254-6019 Ostrich production systems Food and Agriculture Organization of 111160mmi the United Natiorp str. ro ucti s ct1rns Part A review by Dr M.M. ,,hanawany International Consultant Part II Case studies by Dr John Dingle FAO Visiting Scientist Food and , Agriculture Organization of the ' United , Nations Ot,i1 The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. M-21 ISBN 92-5-104300-0 Reproduction of this publication for educational or other non-commercial purposes is authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of this publication for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Information Division, Food and Agriculture Organization of the United Nations, Viale dells Terme di Caracalla, 00100 Rome, Italy. C) FAO 1999 Contents PART I - PRODUCTION SYSTEMS INTRODUCTION Chapter 1 ORIGIN AND EVOLUTION OF THE OSTRICH 5 Classification of the ostrich in the animal kingdom 5 Geographical distribution of ratites 8 Ostrich subspecies 10 The North -
Egg White Foam
BAFFLING BEATERS Background Egg White Foam Egg white foam is a type of foam (a colloid in which a gas is dispersed or spread throughout a liquid) used in meringues, souffl és, and angel food cake to make them light and porous (airy). To prepare an egg white foam, egg whites are initially beaten (with a wire wisk or electric mixer) until they become frothy. Then an acid (such as cream of tartar) is added. Depending on the application, the beating of the egg white continues until soft (when the peaks stand straight and bend slightly at the tips) or stiff peaks (when the peaks stand straight without bending) are formed. Salt and sugar may also be added. How It Works: Egg whites are made up of water, protein, and small amounts of minerals and sugars. When the egg whites are beaten, air is added and the egg white protein, albumen, is denatured. Denaturation is the change of a protein’s shape under stress (in this case, beating). The denatured protein coats the air bubbles and holds in the water, causing them to References Food Mysteries Case 4: Protein Puzzlers. 1992. Originally developed by 4-H become stiff and stable. When an acid such as cream of tartar is added, Youth Development, Michigan State University Extension, East Lansing. the foam becomes even more stable and less likely to lose water (a process known as syneresis). Himich Freeland-Graves, J and Peckham, GC. 1996. Foundations of Food Preparation. 6th ed. Englewood Cliffs: Prentice Hall. 750 pgs. Several factors affect the formation and stability of egg white foams, including: • Fat: The addition of even a small amount of fat will interfere with the formation of a foam. -
Embryonic Exposure to Oestrogen Causes Eggshell Thinning and Altered Shell Gland Carbonic Anhydrase Expression in the Domestic Hen
REPRODUCTIONRESEARCH Embryonic exposure to oestrogen causes eggshell thinning and altered shell gland carbonic anhydrase expression in the domestic hen C Berg, A Blomqvist1, L Holm1, I Brandt, B Brunstro¨m and Y Ridderstra˚le1 Department of Environmental Toxicology, Uppsala University, Norbyva¨gen 18 A, 753 36 Uppsala, Sweden and 1Department of Anatomy and Physiology, Swedish University of Agricultural Sciences, Box 7045, 750 07 Uppsala, Sweden Correspondence should be addressed to C Berg; Email: [email protected] Abstract Eggshell thinning among wild birds has been an environmental concern for almost half a century. Although the mechanisms for contaminant-induced eggshell thinning are not fully understood, it is generally conceived to originate from exposure of the laying adult female. Here we show that eggshell thinning in the domestic hen is induced by embryonic exposure to the syn- thetic oestrogen ethynyloestradiol. Previously we reported that exposure of quail embryos to ethynyloestradiol caused histo- logical changes and disrupted localization of carbonic anhydrase in the shell gland in the adult birds, implying a functional disturbance in the shell gland. The objective of this study was to examine whether in ovo exposure to ethynyloestradiol can affect eggshell formation and quality in the domestic hen. When examined at 32 weeks of age, hens exposed to ethynyloestra- diol in ovo (20 ng/g egg) produced eggs with thinner eggshells and reduced strength (measured as resistance to deformation) compared with the controls. These changes remained 14 weeks later, confirming a persistent lesion. Ethynyloestradiol also caused a decrease in the number of shell gland capillaries and in the frequency of shell gland capillaries with carbonic anhy- drase activity. -
154 Omelette 2 Eggs (Chives) 116 Mayonnaise 1 Yolk 193 Hummus Crudités 1 Carrot 1 Celery ½ R Pepper
154 Omelette 2 eggs (chives) 116 Mayonnaise 1 yolk 193 Hummus Crudités 1 carrot 1 celery ½ R pepper Name Collect: Omelette Collect: Mayonnaise 2 eggs 1 egg yolk, at room temperature 1 tbsp water Pinch of English mustard powder 10g butter 150ml sunflower oil or a combination Salt and finely ground white pepper of sunflower and light olive oil Few chives, to finish (optional) Lemon juice or white wine vinegar, Salt and freshly ground white pepper Collect: Hummus 1 x 400g tin chickpeas 1 garlic clove 1 lemon 1 tsp ground cumin Pinch of cayenne pepper 2 tbsp olive oil Few flat-leaf parsley sprigs Salt and freshly ground black pepper A dry marker pen is an easy way to record times, ingredients, equipment for different dishes Mise en Place Serving equipment Drain chickpeas, reserve the liquid Peel garlic Juice lemon ( hummus & mayo) Wash & dry chives if using and parsley Cooking and Serving: Lesson start Method Checks time Serve: Keep the food to the centre of the dish, remember centre height and to keep the dish clean – free from finger marks and splashes End of Wash up tidy up returning all equipment to the correct place. lesson Wipe down surfaces and cooker top. Turn off cooker. Wipe time draining board, clear sink and plug. © Leiths School of Food and Wine Ltd 2018 154 Omelette 2 eggs (chives) 116 Mayonnaise 1 yolk 193 Hummus Crudités 1 carrot 1 celery ½ R pepper TIME PLAN BUILDER – You decide how to blend the recipe methods to ensure you are making the best use of your time and equipment. -
Oogenesis and Egg Quality in Finfish: Yolk Formation and Other Factors
fishes Review Oogenesis and Egg Quality in Finfish: Yolk Formation and Other Factors Influencing Female Fertility Benjamin J. Reading 1,2,*, Linnea K. Andersen 1, Yong-Woon Ryu 3, Yuji Mushirobira 4, Takashi Todo 4 and Naoshi Hiramatsu 4 1 Department of Applied Ecology, North Carolina State University, Raleigh, NC 27695, USA; [email protected] 2 Pamlico Aquaculture Field Laboratory, North Carolina State University, Aurora, NC 27806, USA 3 National Institute of Fisheries Science, Gijang, Busan 46083, Korea; [email protected] 4 Faculty of Fisheries Sciences, Hokkaido University, Minato, Hakodate, Hokkaido 041-8611, Japan; [email protected] (Y.M.); todo@fish.hokudai.ac.jp (T.T.); naoshi@fish.hokudai.ac.jp (N.H.) * Correspondence: [email protected]; Tel.: +1-919-515-3830 Received: 28 August 2018; Accepted: 16 November 2018; Published: 21 November 2018 Abstract: Egg quality in fishes has been a topic of research in aquaculture and fisheries for decades as it represents an important life history trait and is critical for captive propagation and successful recruitment. A major factor influencing egg quality is proper yolk formation, as most fishes are oviparous and the developing offspring are entirely dependent on stored egg yolk for nutritional sustenance. These maternally derived nutrients consist of proteins, carbohydrates, lipids, vitamins, minerals, and ions that are transported from the liver to the ovary by lipoprotein particles including vitellogenins. The yolk composition may be influenced by broodstock diet, husbandry, and other intrinsic and extrinsic conditions. In addition, a number of other maternal factors that may influence egg quality also are stored in eggs, such as gene transcripts, that direct early embryonic development. -
Protection of Washed and Pasteurized Shell Eggs Against Fungal Growth by Application of Natamycin-Containing Shellac Coating
Protection of Washed and Pasteurized Shell Eggs against Fungal Growth by Application of Natamycin-Containing Shellac Coating THESIS Presented in Partial Fulfillment of the Requirements for the Degree Master of Science in the Graduate School of The Ohio State University By Yang Song Graduate Program in Food Science and Technology The Ohio State University 2016 Master's Examination Committee: Dr. Ahmed Yousef, Advisor Dr. Dennis R. Heldman Dr. Luis Rodriguez-Saona Copyrighted by Yang Song 2016 Abstract Mold contamination of commercial shell eggs can potentially cause significant economic loss to the egg industry during storage. Studies indicated that molds from varies sources can propagate on commercial eggs when storage condition is less ideal. The current egg processing procedures such as commercial washing and pasteurization can weaken the egg shell, which is the primary defense of egg content, and expose processed eggs to contaminations. Generally, processed eggs are coated with mineral oil to overcome this problem. However, oil application is not very effective when used to protect eggs against mold contamination during storage. The food grade anti-fungal agent natamycin can be used to improve egg defense against mold contamination; however, direct application on egg surface will cause it to lose activity rapidly. Therefore, incorporation of natamycin and a food-grade coating is necessary to extend its anti-fungal effectiveness. As a food-grade coating, shellac can retain egg quality better compare to other coating materials; moreover, it can also serve as a matrix for natamycin to treat egg surface. Research is needed to investigate whether natamycin can remain effective in shellac coating; determine the minimum inhibitory concentration (MIC) of natamycin in shellac coating against typical mold contaminants, and whether the natamycin-shellac coating is effective when used on commercial washed eggs and pasteurized eggs. -
United States Standards, Grades, and Weight Classes for Shell Eggs Were Removed from the CFR on December 4, 1995
United States Department of United States Standards, Agriculture Marketing and Grades, and Weight Regulatory Programs Classes for Shell Eggs Agricultural Marketing AMS 56 Service Poultry Programs Effective July 20, 2000 FOREWORD These standards, grades, and weight classes have been developed and are promulgated pursuant to the authorities contained in the Agricultural Marketing Act of 1946, as amended (7 U.S.C. 1621 et seq.). The voluntary USDA shell egg grading program operates under these standards, grades, and weight classes as well as the shell egg grading regulations. The voluntary program provides for interested parties a national grading service based on official U.S. standards, grades, and weight classes for shell eggs. The costs involved in furnishing this grading program are paid by the user of the service. The grading program, regulations, standards, grades, and weight classes establish a basis for quality and price relationship and enable more orderly marketing. Consumers can purchase officially graded product with the confidence of receiving quality in accordance with the official identification. The Regulations Governing the Voluntary Grading of Shell Eggs are printed in the Code of Federal Regulations (CFR) as 7 CFR Part 56. The regulations are also available on the Internet at www.ams.usda.gov/poultry/regulations. The United States Standards, Grades, and Weight Classes for Shell Eggs were removed from the CFR on December 4, 1995. They are maintained by the Agricultural Marketing Service, U.S. Department of Agriculture, as AMS 56. This document contains the standards, grades, and weight classes that are the most current to date. Past changes are enumerated in the bracketed footnotes following the applicable sections. -
Mind Your Eggs & Veggies
MIND YOUR EGGS & VEGGIES Nutrition for Cognitive Health Presented by Taylor C. Wallace, PhD, CFS, FACN And Chef Abbie Gellman, MS, RD, CDN Spread the Fruit and Veggie Love #haveaplant @fruits_veggies @fruitsandveggies @fruitsandveggies © 2020 Produce for Better Health Foundation 2 Our Purpose The Produce for Better Health Foundation (PBH), a 501(c)3, is the only national non-profit organization committed to helping people live happier, healthier lives by eating more fruits and vegetables in all their glorious forms every day. © 20202019 Produce for Better Health Foundation 3 Our Movement Research shows, rather than a prescriptive recommendation to eat a certain amount of fruits and vegetables each day, consumers (particularly Gen Z and Millennials) want actionable, realistic and FUN approaches that make eating fruits and vegetables easy, helping them feel confident, happy and healthy. That’s where PBH’s Have A Plant® movement comes in. It’s a way to tap into the emotional connection consumers have to the fruit and vegetable eating experience while inspiring long-term, sustainable behavior change. And it does so with a no-nonsense approach that’s simple, understandable, and, importantly for this audience, non-prescriptive. © 2020 Produce for Better Health Foundation 4 Moderator Wendy Reinhardt Kapsak, MS, RDN © 2020 Produce for Better Health Foundation 5 Content Series: Eggs: Veggies’ Reliable BFF © 2020 Produce for Better Health Foundation 6 Adding Eggs to Enhance the Benefits of Produce Taylor C. Wallace, PhD, CFS, FACN Think Healthy Group, Inc. George Mason University © 2020 Produce for Better Health Foundation 7 Disclosures • Think Healthy Group, Inc. • George Mason University • The Dr. -
Combined Effect of Genotype, Housing System, and Calcium On
animals Article Combined Effect of Genotype, Housing System, and Calcium on Performance and Eggshell Quality of Laying Hens Mohamed Ketta 1,* , Eva T ˚umová 1, Michaela Englmaierová 2 and Darina Chodová 1 1 Department of Animal Husbandry, Czech University of Life Sciences Prague, 165 00 Prague–Suchdol, Czech Republic; [email protected] (E.T.); [email protected] (D.C.) 2 Department of Physiology of Nutrition and Product Quality, Institute of Animal Science, 104 00 Prague–Uhˇrínˇeves,Czech Republic; [email protected] * Correspondence: [email protected]; Tel.: +420-224-383-060 Received: 6 October 2020; Accepted: 13 November 2020; Published: 16 November 2020 Simple Summary: Hen performance and eggshell quality are affected by a wide range of factors from which genotype. The housing conditions and feed calcium (Ca) level might be considered the most important. Here, we compared the performance and eggshell quality of commercial hybrids (ISA Brown, Bovans Brown) and traditional Czech hybrid (Moravia BSL). Laying hens were housed in enriched cages and on littered pens and fed two different Ca levels (3.00% vs. 3.50%). Contrary to the commercial hybrids, Moravia BSL performed better under the lower feed Ca level in enriched cages. Additionally, the data pointed out the importance of studying the interaction between factors, which might help to decide the best housing system and feed Ca level for a certain hen genotype. Abstract: The objective of this study was to evaluate hen performance and eggshell quality response to genotype, housing system, and feed calcium (Ca) level. For this purpose, an experiment was conducted on 360 laying hens of ISA Brown, Bovans Brown (commercial hybrids), and Moravia BSL (traditional Czech hybrid). -
2020 Front Cover
INDIANA STATE POULTRY ASSOCIATION PRESENTS: 2020 POULTRY INFOMATION BOOKLET THIS BOOKLET CONTAINS: Test Your Knowledge - Poultry Quiz (Inside Front Cover) Poultry Terms Quick Reference Guide (Pg. 1) Getting Started with a Home Poultry Flock (Pg. 2) Common Egg Shell Quality Problems (Pg. 5) Choosing a Chicken Breed: Eggs, Meat or Exhibition (Pg. 6) Stay Healthy When Working with Farm Animals (Pg. 9) Exhibition Poultry (Pg. 10) Proper Handling of Eggs: From Hen to Consumption (Pg. 12) Don’t Get Caught Without These Forms (Pg. 17) Avian Influenza Findings Emphasize the Need for Good Biosecurity (Pg. 18) Backyard Biosecurity Self Evaluation (Pg. 20) Indiana Test Twelve Flock Evaluation (Inside Back Cover) This Booklet is designed to be a quick resource for raising poultry. For additional information go to www.INpoultry.com INDIANA STATE POULTRY ASSOCIATION PURDUE UNIVERSITY, ANIMAL SCIENCES 270 SOUTH RUSSELL STREET • WEST LAFAYETTE, IN 47907 765-494-8517 • [email protected] • WWW.INPOULTRY.COM TEST YOUR KNOWLEDGE - POULTRY QUIZ THINK YOU KNOW POULTRY? ANSWER THESE TEN QUESTIONS FOR A CHANCE TO WIN A PRIZE. ALL ANSWERS CAN BE FOUND THROUGHOUT THIS BOOKLET. 1. If chicks move away from the heat source in their brooding area and appear to be drowsy, then the temperature is most likely too ________ . 2. What might be the cause of a misshapen egg? a. Immature shell gland b. Disease c. Stress d. Overcrowding e. All of the above 3. Chicken breeds with _______ ear lobes lay white eggs while chicken breeds with ______ ear lobes lay brown eggs. 4. Anyone can get sick from farm animals, but what groups of people are more likely to have a serious illness? a.