The aim of this study was to evaluate the effect of genotype (Isa Brown and New Hampshire) on egg quality in a floor rearing system. Fifteen eggs per group were collected at 32 weeks of age and analyzed for external and internal quality parameters (egg weight, shape index, albumen height, Haugh unit, yolk color, and shell breaking strength), as well as for chemical composition (dry matter, minerals, protein, and lipids). Eggs from Isa Brown hens exhibited greater egg weight, higher shape index, and superior shell breaking strength, whereas New Hampshire eggs had more intensely pigmented yolks. No significant differences were observed in albumen height or Haugh units between the genotypes. Regarding chemical composition, significant differences were found only in lipid content, which was higher in New Hampshire eggs. No significant differences were detected in dry matter, mineral, or protein content.
There is a large number of available literature data in scientific papers that explain the harmfulness and costs of weedy, harmful and invasive plants, and significantly less that reveal their potential for application for various useful purposes. Invasive plant species are often a good source of bioactive ingredients applicable for medical or various technological purposes, due to their valuable pharmacological powers. This review will address the limitations and opportunities for the beneficial use of ragweed (in the circular economy), which is highly detrimental to human health and the environment.
Dry-fermented sausages are meat products with a long production tradition, and well-known and valued sensory properties. However, their high total fat and saturated fat content posess a health risk. The intoduction of oils with a more favourable fatty acid profile into fermented sausage formulation could increase their nutritional quality. Several oils – olive, flaxseed, soy, canola, fish, algae, etc., as well as their mixtures – were used for partial (or even total) replacement of adipose tissue. A cautious approach is needed, however, as this could alter the well-known sensory properties of fermented sausages. A combination of different oils, smaller amounts of fatty tissue replacement and proper choice of oil immobilization should provide as little change in sensory properties as possible, while having a significant impact on nutritional quality.
Abstract Thermal processing ensures the microbial safety of insect-derived feed ingredients but may alter elemental bioavailability through matrix modifications. We investigated the effect of autoclaving on element bioavailability in yellow mealworm ( Tenebrio molitor ) flour using a controlled honey bee ( Apis mellifera ) feeding model. Newly emerged workers received either non-autoclaved mealworm flour for the first 8 days followed by autoclaved flour for the subsequent 10 days, or autoclaved flour throughout the entire 18-day experiment. Whole-body and gut element concentrations were quantified to assess tissue accumulation. Early dietary exposure resulted in persistent differences in element profiles throughout the experimental period. Bees fed autoclaved flour throughout the experiment had higher body concentrations of Li, B, Sb, Ba, Co, Ag and Pb, whereas Cr, Mo, Fe, Ni, Se and Sn were higher in bees exposed to non-autoclaved flour during the first 8 days. These findings demonstrate that thermal processing reshapes mineral bioavailability and long-term accumulation, with implications for chemical risk assessment of insect-based feed ingredients.
Temperature is a major determinant of egg quality loss, but data for Banat Naked Neck hens are limited. This study evaluated 240 freshly laid eggs stored for 28 days at room temperature (RT, 20-22°C) or under refrigeration (RF, 4-6°C). Egg mass, shell deformation and breaking strength, shell weight and thickness, albumen height, Haugh units (HU), yolk colour, and albumen and yolk pH were measured on days 1, 7, 14, 21, and 28; preliminary screening for determine the total bacterial count, Salmonella spp. and Listeria monocytogenes was also performed. The egg mass remained stable. Albumen height significantly dropped by 35.18% under RF and by 57.58% at RT when compared to the first and last day of the four-week storage period, while HU declined from 80 to 62 under RF and from 81 to 46 at RT (p < 0.05). Shell breaking, shell thickness and yolk colour showed no significant variation. Albumen pH increased to 9.14 under RF and 9.37 at RT (p < 0.05), and yolk pH increased more slowly yet followed the same temperature-dependent trend (p < 0.05). No target pathogens have been detected in either treatment to date. A gradual increase in total bacterial count was observed during the storage period, with a significant difference (p<0.05) observed on day 28. Our results show the need for the perseverance of the intact cold chain and proper storage within the recommended shelf life to preserve the optimal quality and safety of eggs.
