Egg Yolk IgY: A Novel Trend of Feed Additives to Limit Drugs and to Improve Poultry Meat Quality
| Autor: | Gaber El-Saber Batiha, Asmaa Elnagar, Mohamed Abdelfattah Maky, Mootaz A. M. Abdel-Rahman, Mohammed Youssef, Mohamed M.A. Hussein, Hassan Mahmoud Diab, Sara T. Al-Rashood, Haseeb A. Khan, Ahmed S. Ahmed, Obeid Shanab, Ibrahim F. Rehan, Nesreen Z. Eleiwa, Eslam Ahmed, Sohaila G. Fahmy, Amr Elkelish, Ahmed F. Rehan, Hamdy Hassan, Abd El-Latif Hesham |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
food.ingredient
040301 veterinary sciences Food spoilage Shelf life meat quality law.invention 0403 veterinary science hygiene 03 medical and health sciences Probiotic food egg yolk IgY law Yolk medicine Food science Original Research 030304 developmental biology feed additives 0303 health sciences lcsh:Veterinary medicine General Veterinary biology business.industry Broiler food and beverages 04 agricultural and veterinary sciences Poultry farming biology.protein lcsh:SF600-1100 Immunoglobulin Y Veterinary Science medicine.symptom business Weight gain probiotic |
| Zdroj: | Frontiers in Veterinary Science, Vol 7 (2020) Frontiers in Veterinary Science |
| ISSN: | 2297-1769 |
| Popis: | Drugs that are commonly used in poultry farms can potentially cause a detrimental effect on meat consumers as a result of chemical residues. Therefore, seeking a natural alternative is crucial for the health of the consumers. The egg yolk immunoglobulin Y (IgY) is a promising natural replacement for antibiotics in the broilers' diet. There is a scarce focus on the influence of probiotics and IgY on the quality and the nutritive values of broiler meat and whether it can efficiently displace the anti-microbial power of antibiotics. Herein we used 40 Ross chicks (1.2 ± 0.43 days old) and separated them into four groups with variant feed additives (basal diet “control,” probiotic, IgY, and probiotic + IgY). Our findings showed that the combination of probiotic and IgY supplementation enhanced the carcass quality traits and decreased the pH values that could retard spoilage due to bacteria and improve shelf life and meat quality. The same group also achieved a significant reduction in thiobarbituric acid value, indicating an improvement of meat quality. Moreover, color, shear force, water holding capacity, and cooking loss were most acceptable in broiler meat supplemented with IgY, which confirmed the highest carcass quality. Notably, the weight gain in the combination group has been greatly increased. Also, the protein percentage was the highest (22.26 ± 0.29, P < 0.001) in this combined supplementation group, which revealed the highest nutritive values. Staphylococcus aureus and Escherichia coli could not be detected in the meat of the probiotics group and/or in the combined treatment group. Interestingly, the IgY group showed an evidence of the killing power (log colony-forming units per milliliter) of S. aureus and Listeria monocytogenes at 1,500 μg/ml. Our findings, in vitro as well as in vivo, revealed that the combination group had antimicrobial bioactivity and enhanced the chickens' immunity. Therefore, IgY, a novel trend of feed additives, can be used to limit drugs. Additionally, the mortality percentage recorded was zero in all groups that received feed supplementation, while the combination group reached the best financial advantages. We concluded that feeding IgY powder with probiotic is a frontier to improve the productivity, immunity, and meat quality of broilers. |
| Databáze: | OpenAIRE |
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