The use of dried whole processed eggs as a feed additive to maintain broiler performance
A.A. ELDEEK*., M.A. AL- HARTHI and A.O. BAMAROUF
College of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, P.O. Box 80208, Jeddah 21589, Saudi Arabia
Keywords: dried eggs; feed additives; broiler performance; processing methods; immunity
Summary
The purpose of this study is to seek a novel alternative to antibiotic supplement in poultry diets and investigate the effects of two levels (0.15% and 0.30%) of dried whole processed eggs (DWPE) for broilers. Eggs that are not approved for human consumption were collected and then were subjected to seven different processing methods: (dried at 55Co, boiled at 100 Co, frozen at -18Co, frozen and boiled, autoclaved at 121Co, cooked at 131Co and dried without shell at 55Co).
A factorial arrangement of 7x2 settings plus a negative control and a positive control with virginiamycin were used resulting in a total of 16 experimental treatments. Each treatment was replicated 4 times, with a total 448 Ross chicks used. Chemical and, microbiological properties were determined for tested samples of DWPE. Performance values measured were: body weight and gain, feed intake, yield and mortality, feed efficiency, ratio and index of lymphoid organs. The experimental period started from day 4 of age and lasted till day 32 of age.
Results showed that there was a significant interaction between Processing vs. Level for body weight, gain, feed intake and efficiency, giblets and lymphoid organs weight (bursa, spleen, thymus), index and ratio. Results also indicated that immune response of broiler chicks can be influenced by the use of DWPE. Autoclaved processing had the best feed efficiency of the two controls used. The supplementation of 0.15% and 0.30% DWPE improved body weight and body weight gain, feed efficiency in comparison to the use of control and control with virginiamycin diets. Carcass traits also were positively affected in most cases with the addition of 0.30% level.
It is concluded that 0.30% of DWPE can be used in broiler diets as an alternative supplement and that it showed a clear improvement on the performance and immunity structure of chicks in comparison with control or control with antibiotic diets.
Introduction
While avian eggs are a vehicle for reproduction, they are also a staple food within the human diet and have a natural balance of essential nutrients (De Ketelaere, et al., 2004). Recently as reported, human utilization of the egg is mainly because of the special nutrients or as the source for specific chemicals or pharmaceuticals. Egg by-products "out come of egg-breaking facilities across North America” are known to be rich in fat, maternal antibodies, protein and lyzosyme "a bactericidal enzyme" (Schmidt et al., 1992).
Researchers reported on fractionation of the egg into lysozyme, avidin, phosvitin, and other chemicals with known benefits to improve human well-being. Scialic acid and scialoligosaccharides are being isolated from eggs on a commercial scale in Japan (Stadelman, 1999 and Juneja, 1998).
Scialoligosaccharides are a significant constituent of mother’s milk and is likely the first line of defence against pathogens, viruses, and toxins. A preparation of egg yolk scialoligosaccharides was reported to inhibit rotavirus both in vitro and in vivo. Rotavirus is a major pathogen of infectious gastroenteritis of infants. Molecular modification of egg proteins was accomplished. Glycosylation of egg proteins has become an important technique to improve protein structure and stability (Nakai, 1998). The immunoglobulin, IgY, was reported on by several research groups. The egg yolk is a reservoir of antibodies with many proven uses as well as many theoretical applications (Li-Chan, 1998). Recent research has concentrated on methods of isolation, purification, and identification of specific antibodies from egg yolk.
Hen's egg yolk IgY has been extensively applied to many diagnostic, prophylactic, and therapeutic uses (Mime and Yoshimasu, 1998). The application of IgY medication to humans may be by injection
of purified IgY or by encapsulation of an egg yolk concentrate so the IgY is not destroyed by the acidity in the stomach. However, with results obtained with animals fed either liquid or dried egg yolk, oral administration may be possible. Doctors nowadays are losing their ability to cure human infections as the numbers of antibiotic-resistant strains keep on growing. One controversial aspect of the antibiotic-resistant issue is whether the routine feeding of antibiotics to farm animals contributes to the increase in antibiotic-resistant strains. European countries have banned the routine usage of antibiotics in chicken feeds (Pingel, 2003). However, this banning of antibiotics would leave animal and poultry producers with a dramatic increase in feed costs, presenting producers with few strategies to control disease and pathogens (Cook, 2004). One method of producing antibodies is through eggs, a rich source of antibodies. Dried egg powder can be fed to large flocks, and eggs antibodies improve feed conversion ratio and growth rates. However, it should not lead to drug resistant bacteria (Cook, 2004).
Looking from a novel point of view and seeking new resources of feeds to be included into poultry rations with regard to maintaining the environment save. The purpose of this study was to investigate the effect of utilizing DWPE in broiler diets as an alternative supplement to commercial antibiotics, and if there is an improvement on the performance and/ or immunity structure of chicks as compared to the control or control with antibiotic diets.
Materials and methods
A growth trial was implemented at King Abdulaziz University, Faculty of Meteorology Environmental and Arid land Agriculture in order to seek a novel alternative to antibiotic supplement in poultry diets and investigate the effects of two levels (0.15% and 0.30%) of dried whole processed eggs (DWPE) for broilers. Eggs that are not approved for human consumption were collected from commercial farms, and were subjected to seven different processing methods: (dried at 55Co, boiled at 100 Co, frozen at -18Co, frozen and boiled, autoclaved at 121Co, cooked at 131Co and dried without shell at 55Co). Chemical and amino acid analysis is presented in (Table 1). Microbiological properties were determined for tested samples of DWPE (Table 3). In order to determine the total bacterial, E. Coli, fungal, and yeast counts, and also to test saline sensitivity (positive or negative), respectively utilizing Plate Count, Sabaroud, McConkey and S. S. agar, and the phosphate buffer saline method was used as was described by (Pedrovilleg and Purchase, 1989).
A factorial arrangement of 7x2 settings plus a negative control and a positive control with virginiamycin were used resulting in a total of 16 experimental treatments. Each treatment with 4 replicates, resulted in a total of 448 Ross chicks used. Diets (Table 2) were formulated based on NRC (1994) to cover requirements recommendation for broilers. Chicks were randomly distributed into experimental groups. The experimental period lasted from day 4 to 32 days of age.
Performance values measured were: body weight "BW" at 4, 18 and 32 days of age. Body weight gain "BWG", feed intake "FI", feed conversion ratio "FCR" at 4-12, 12-32 and 4-32 days of age.
Mortality was recorded daily. At 32nd day of age, four chicks were slaughtered from each treatment as two chicks from each sex to determine carcass characteristics percentage, and immune system structure as indicated by lymphoid organs "Bursa, Spleen and Thymus". Ratio and index of lymphoid organs to body weight were calculated according to (Bekhit, 1988).
Statistical analysis
Data were analyzed using the GLM procedure of SAS® (SAS, 1996) using two way ANOVA. Duncan's New Multiple Range Test (Duncan, 1955) was utilized to test mean differences at P≤ 0.05.
Results and discussion
Table (3) shows that the total bacterial and E. coli count are lower in the case of cooked and autoclaved eggs than the other treatments. It also showed that the total fungal and yeast counts in the autoclaved samples were free from fungus and contained the lowest yeast counts. This means that the method of autoclaving is more safe and desirable, followed by the cooking method then finally the other treatments. Also, the Salmonella infection was negative in frizzed, frizzed and boiled, and autoclaved treatments.
Results of broiler's performance including BW, BWG, FI, and FC are presented in (Table 4). Both BW and BWG were affected by DWPE level of supplementation, of which at the end of trial, increasing
These results are in accordance with those of Schmidt et al., (1992), who reported that the usage of egg by-products in animal nutrition significantly reduced the survival rate of the pathogenic bacteria of Escherichia coli and Salmonella typhimurium from 87.3 to 80.9% when incubated with lysozyme resulting in an expected higher growth rate of farm animals as they are fed on these egg by-products.
Broilers fed 0.30% DWPE had significantly (p<0.01) higher FI for the whole experimental period (Table 4). Furthermore, the effect of egg processing showed that dried and frizzed eggs treatments were higher in their FI 2826 g and 2823 g., in comparison with the other processing methods, of which the autoclaved process had the lowest FI of 2792 g. Similar trend was established with the FCR of which 0.30% group had better FCR of 1.91 g/g, and egg processing methods were all similar and better as compared to the autoclaved group which had the best FCR of 1.90 g/g followed by the cooked group of 1.94 g/g These findings are in disagreement with those of (Froning and Bergquist, 1990), who reported that feeding egg shell or egg white powder did not show any diverse effects in FC or mortality of laying hens. Furthermore, Junqueria et al., (1985) reported that FCR was inferior for broilers as they were fed DWE powder at 20%.
Table (4) also presents the effect of different levels of DWPE on carcass characteristics and edible parts. Addition level of 0.15% showed higher dressing percentage (71.0%),and liver (2.40%). On the other hand, 0.30% treatment fed group showed better values for edible parts. Egg processing techniques showed that boiling frizzed and autoclaved eggs tended to have higher values for carcass parameters. This was true for liver, and spleen percentages.
However, it is important to note that all processing techniques were almost similar although there were significant differences (p<0.01) established. A significant interaction was obtained with dressing percentage, whereas cooked eggs with 0.30% level and boiled eggs with 0.15% level were superior in comparison with the other treatments, 75.3%. Liver percentage showed that the control group was superior as compared to all other treatments. These results are comparable to those reported by (Griminger and Fisher, 1986), of which authors found that feeding powdered vs. fresh egg yolk to broiler chickens produced approximately similar increase in liver, liver fat and cholesterol percentages when compared to the feeding of a soybean- based cholesterol free diet. An enhanced feedback inhibition of cholesterol synthesis by oxidized cholesterol derivatives may at least partly explain these findings.
With regard to lymphoid organs bursa, spleen and thymus to body weight index in Table 4, results showed that bursa was significantly (p<0.05) affected by the egg processing techniques whereas autoclaved eggs had higher values of 2.98 g., as compared to the other processing methods. Dried eggs without shells + 0.30% level had superior bursa values of 3.17 g. as compared to the other treatments. Spleen / body weight index was also affected by the addition of level as 0.30% was higher than the 0.15% of 15.2 vs. 15.0, respectively. Furthermore, boiled frizzed eggs + 0.30% level had the highest spleen index followed by the autoclaved method + 0.30% of 17.4 and 16.9, respectively as compared to the control or control + antibiotic of 16.2 and 15.0, respectively. Thymus followed the same manner with regard to the effect of the addition level, as 0.30% was superior than the 0.15%
level of 19.3 vs. 19.0, respectively. Also, a significant interaction (p<0.05) of boiling frizzed + 0.15%
was obtained, as it has 26.0 as compared to the control group of 19.4.
From results of this trial, it is concluded that 0.30% of DWPE can be used in broiler diets as an alternative supplement, and that it showed a clear improvement on the performance and immunity structure of chicks than the control or control with antibiotic diets.
Acknowledgment
This work was supported by grant No. (ARP – 22 28) from King Abdul Aziz City for Science and Technology.
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Table 1 Chemical and amino-acid analysis of tested samples of DWPE.
DWPE Dried Boiled Frizzed Frizzed
& boiled Autoclaved Cooked
Dried without
shell Proximate
Moisture, % 3.43 3.09 3.05 2.86 3.73 2.26 3.69
Crude
protein, % 39.06 38.06 38.175 38.118 37.040 36.956 38.983
Crude fat, % 26.68 30.24 26.07 28.62 26.68 32.76 35.34
Ash, % 18.87 30.62 23.29 31.66 31.21 33.35 4.38
Gr. Energy.
cal/g 5249 4575 6454 4869 4353 4422 4697
Minerals
Ca, % 14.3 24.8 19.3 11.2 20.2 26.7 4.10
P., % 1.5 1.8 1.5 1.3 1.4 1.3 1.5
Amino Acids (g/100 g) protein
Aspartic 8.68 13.01 13.23 10.35 7.02 11.25 10.39
Threonine 3.90 7.17 7.29 6.62 3.61 4.26 8.14
Serine 5.80 7.85 7.98 5.90 4.46 6.37 9.35
Glutamic 19.49 19.95 20.30 15.69 10.84 15.77 15.91
Proline 7.90 1.31 1.33 11.26 8.46 11.82 11.82
Glycine 3.98 4.53 4.61 3.06 2.44 3.27 3.98
Alanine 7.71 7.08 7.20 6.17 5.24 5.77 7.88
Cysteine 2.61 2.79 2.84 2.87 16.82 2.33 2.15
Valine 8.59 9.53 9.70 6.09 5.82 7.59 13.23
Methionine 2.78 2.91 2.96 2.68 1.77 2.37 3.01
Iso-leucine 10.30 8.97 9.13 8.31 3.94 7.36 8.56
Leucine 10.38 10.02 10.19 9.68 7.06 8.72 9.20
Tyrosine 3.36 4.30 4.37 3.10 2.12 3.19 2.68
Phenylalanin
e 6.52 7.52 7.65 6.41 4.28 5.23 7.18
Histidine 3.60 3.31 3.37 2.62 1.99 2.68 2.32
Lysine 8.48 10.85 11.04 8.15 6.88 9.49 9.32
Arginine 7.56 7.35 7.48 7.12 6.78 6.25 5.12
Table 2 Composition of the experimental diets.
Dried Whole Processed Eggs "DWPE" %
Ingredients 0.15 0.30
Yellow corn 43.90 43.90
Soybean meal, 44% 43.60 43.60
Vegetable oil 8.32 8.32
Di – Cal phosphate 1.59 1.59
Limestone 1.32 1.32
Dl – Methionine 0.15 0.15
Salt 0.30 0.30
Premix 0.30 0.30
Anti – oxidant 0.10 0.0
Anti – aflatoxine 0.10 0.10
DWPE 0.15 0.30
Filler 0.17 0.02
Total 100.00 100.00
Calculated analysis
CP, % 23.0 23.00
ME, k.cal/ kg 3200.26 3200.26
Ca, % 1.00 1.00
Avail. P., % 0.45 0.45
Lysine, % 1.29 1.29
Methionine, % 0.50 0.50
TSAA, % 0.87 0.87
Table 3 Microbiological properties for tested samples of DWPE.
DWPE Dried Boiled Frizzed Frizzed
& boiled Autoclaved Cooked
Dried without
shell Total
bacterial count.
80x105 70x105 50x104 80x105 5x101 30x105 70x105
E. coli
count. 30x104 20x104 15x103 20x103 2x101 15x104 20x104
Salmonella + + Nil Nil Nil + +
Total fungal count.
2x105 pericilliu
m
Nil Nil Nil Nil Nil Nil
Yeast count. 10x105 40x105 10x105 25x105 1x104 20x105 15x105
Table 4 Body weight, body weight gain, feed consumption (g), feed conversion (g/g), dressing, Liver, spleen percentage and Lymphoid organs Index of broiler chicks fed 0.15% and 0.3% of DWPE as a feed additive.
Treatment BW
(g) BWG
(g) FI
(g) FC
(g/g) D
(%) L
(%) S
(%) BU/I THY/I SPL/I
Process dried 1524 1440 2826a 1.96 68.8b 2.31c 0.11b 16.8 24.2 14.3
Boiled 1515 1432 2802c 1.96 71.0a 2.45b 0.11b 18.0 18.7 14.9
Frizzed 1521 1437 2823ab 1.96 69.6b 2.46b 0.13a 18.2 18.5 15.7
Frizzed &
boiled 1524 1442 2811b 1.95 70.4ab 2.54a 0.13a 18.0 20.2 16.4
Autoclaved 1550 1467 2792d 1.90 70.4ab 2.41ab 0.13a 19.4 18.5 16.1
Cooked 1531 1447 2803c 1.94 69.6b 2.46b 0.12ab 18.0 17.9 15.1
Dried w/o
shell 1521 1437 2801c 1.95 69.3c 2.54a 0.12ab 18.9 16.8 15.1
Add.
levels
0.15%
0.30%
1511b 1546a
1428 1463
2821b 2798c
1.98a 1.91b
71.0a 69.0b
2.40a 2.31b
0.13 0.13
18.2 17.3
19.0 19.3
15.0 15.2 Dried
0.15%
0.30%
1496 1550
1413 1467
2792 2896
1.98 1.97
69.6 66.5
2.14 1.98
0.09 0.11
16.2 13.7
21.0 37.3
12.9 13.2 Boiled
0.15%
0.30%
1522 1488
1440 1406
2864 2731
1.99 1.94
75.3 69.2
2.45 2.23
0.12 0.10
17.7 17.0
20.1 16.1
12.1 16.2 Frizzed
0.15%
0.30%
1500 1532
1417 1449
2869 2809
2.02 1.94
69.9 68.9
2.42 2.34
0.13 0.15
18.0 17.6
15.6 19.8
15.6 15.8 Frizzed & boiled
0.15%
0.30%
1472 1572
1393 1490
2843 2789
2.04 1.87
72.2 70.0
2.52 2.54
0.13 0.15
19.9 14.9
26.0 17.4
16.9 17.4 Autoclaved
0.15%
0.30%
1551 1598
1469 1517
2796 2760
1.90 1.82
71.8 70.1
2.18 2.37
0.14 0.14
14.9 21.2
18.9 16.4
16.3 16.9 Cooked
0.15%
0.30%
1522 1551
1438 1468
2775 2825
1.93 1.92
69.2 69.6
2.57 2.17
0.16 0.10
19.2 15.5
16.6 16.3
16.6 12.6 Dried without shell
0.15%
0.30%
1509 1524
1414 1441
2811 2778
1.99 1.93
69.3 68.4
2.51 2.54
0.14 0.12
17.1 21.3
15.3 13.4
14.6 14.4
Control 1519
1531 1436 2773 1.93 68.9 2.68 0.13 17.8 19.4 16.2
Control + Anti. 1530 1447 2841 1.96 70.6 2.42 0.11 19.4 19.2 15.0
SEM 178 89 0.52 6.1 0.17 2.5 9.3 2.35
Probabilities 143
Processing (P) NS ** NS ** ** * * NS NS
Levels (L) NS ** ** ** ** ** NS ** NS NS
P x L ** ** ** ** ** ** * * - --
NS = Non-significant * = p<0.05 ** = p<0.01
D = Dressing, L = Liver, BW = body weight, BWG = body weight gain, FI = feed intake, FC = feed conversion, S = spleen , Bu = bursa, Th = Thymus, An = antibiotic
