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Modification of the Protein Amino Acid Content in Hen Eggs as a Consequence of Different Concentrations of Lupine and Soy in Feed

cris.virtual.author-orcid0000-0003-2530-6535
cris.virtual.author-orcid0000-0003-1535-9625
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cris.virtual.author-orcid0000-0003-1772-7997
cris.virtual.author-orcid0000-0003-3638-4192
cris.virtual.author-orcid0000-0002-3681-153X
cris.virtual.author-orcid0000-0001-7518-579X
cris.virtualsource.author-orcid9af677aa-a894-4dc6-8898-f77473ec4e6d
cris.virtualsource.author-orcid8bc52f42-5907-41e7-a4eb-db64358a4285
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid95e7bfbc-b48c-4cbc-a67b-0c82494d303d
cris.virtualsource.author-orcidfdc8d278-f25b-44af-b3f6-2d27e735c9d8
cris.virtualsource.author-orcid5d8013d7-489f-4858-b60d-ae1f299fa0a1
cris.virtualsource.author-orcida70fdbf9-36a9-4137-b5a3-379860f8ebe4
dc.abstract.enThe effect of the diet modification (soybean and lupine addition) on the content of protein and amino acids (AA) in eggs was studied. Both the sampling day and the diet influenced the total protein content. In albumen, the lowest protein content (10.6%) was noted after administering a diet containing 25% lupine; in the same egg the yolk contained the most proteins (16.7%). In the content of nonessential AA (NAA) in egg yolks, differences were noted only for cysteine, with its the highest content in the yolks of the control group. The stable content of essential yolk amino acids (EAA) was observed only for isoleucine, leucine, tryptophan and phenylalanine. The highest contents of EAA and NAA were recorded in the yolks of the control group (~47 and ~53 g/100 g of protein, respectively) and in the group with 25% additions of lupine (~42 and ~51 g/100 g of protein, respectively). AA with constant content in the tested albumens were methionine, tryptophan and alanine. The highest content of EAA (>~42 g/100 g of protein) and NAA (>~62 g/100 g of protein) were determined in albumen of eggs determined in the group with at least 20% additions of lupine. The highest content of EAA for humans delivered eggs from groups 4–6 (with the addition of soy into the diet ≤5%). The protein sources used in the hen diet significantly influenced the content of protein and individual AA in the produced eggs.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Medycyny Weterynaryjnej i Nauk o Zwierzętach
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.affiliation.instituteKatedra Żywienia Zwierząt
dc.article.number3727
dc.contributor.authorTomczak, Aneta
dc.contributor.authorZielińska-Dawidziak, Magdalena
dc.contributor.authorKlimowicz, Piotr
dc.contributor.authorHejdysz, Marcin
dc.contributor.authorKaczmarek, Sebastian
dc.contributor.authorSiger, Aleksander
dc.contributor.authorCieślak, Adam
dc.date.access2024-08-09
dc.date.accessioned2024-08-12T08:18:18Z
dc.date.available2024-08-12T08:18:18Z
dc.date.copyright2024-08-06
dc.date.issued2024
dc.description.abstract<jats:p>The effect of the diet modification (soybean and lupine addition) on the content of protein and amino acids (AA) in eggs was studied. Both the sampling day and the diet influenced the total protein content. In albumen, the lowest protein content (10.6%) was noted after administering a diet containing 25% lupine; in the same egg the yolk contained the most proteins (16.7%). In the content of nonessential AA (NAA) in egg yolks, differences were noted only for cysteine, with its the highest content in the yolks of the control group. The stable content of essential yolk amino acids (EAA) was observed only for isoleucine, leucine, tryptophan and phenylalanine. The highest contents of EAA and NAA were recorded in the yolks of the control group (~47 and ~53 g/100 g of protein, respectively) and in the group with 25% additions of lupine (~42 and ~51 g/100 g of protein, respectively). AA with constant content in the tested albumens were methionine, tryptophan and alanine. The highest content of EAA (&gt;~42 g/100 g of protein) and NAA (&gt;~62 g/100 g of protein) were determined in albumen of eggs determined in the group with at least 20% additions of lupine. The highest content of EAA for humans delivered eggs from groups 4–6 (with the addition of soy into the diet ≤5%). The protein sources used in the hen diet significantly influenced the content of protein and individual AA in the produced eggs.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,2
dc.description.number16
dc.description.points140
dc.description.reviewreview
dc.description.versionfinal_published
dc.description.volume29
dc.identifier.doi10.3390/molecules29163727
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/1624
dc.identifier.weblinkhttps://www.mdpi.com/1420-3049/29/16/3727
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.pbn.affiliationanimal science and fisheries
dc.relation.ispartofMolecules
dc.relation.projectBadania nad składem białkowym i immunoreaktywnością jaj pozyskanych od kur karmionych paszami z dodatkiem nasion roślin strączkowych: łubinu i soi.
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enegg
dc.subject.enamino acid
dc.subject.ensoybean meal
dc.subject.enblue lupine
dc.subject.enhen
dc.subject.enexperimental fodder
dc.titleModification of the Protein Amino Acid Content in Hen Eggs as a Consequence of Different Concentrations of Lupine and Soy in Feed
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue16
oaire.citation.volume29
project.funder.nameb.d.