The document discusses trends in the Japanese egg market and egg production. It provides background data on egg consumption in Japan compared to other proteins. It then discusses several topics related to the Japanese egg market including: table egg and processed egg markets; popular egg brands and value-added eggs; egg color and pigmentation; and functional foods using eggs like anti-H. pylori IgY to potentially fight stomach ulcers. The document is authored by Hajime Hatta from Kyoto Women's University and provides an overview of the Japanese egg industry and research on new egg applications.
Learn how to make a Tocino easily at your home! Tocino naturally colored with Dragon Fruit!The homemade versions are healthier because you can create your own alternative to preservatives and chemicals used in commercial tocino making (Eskewelanga, n.d.).
Design of a Controlled Atmospheric Storage Facility for Climacteric Fruits AI Publications
The work focused on designing a Controlled Atmospheric Storage facility for climacteric fruits. Climacteric fruits are those fruits that continue to ripen after being maturely harvested e.g. tomatoes, bananas, papaya, guava, fig, apple, apricot, and plum. Sweet William or Veredia bananas from Chipinge (Zimbabwe) were used for experiments in the design. The researchers noted that Zimbabwean small scale fruits producers, vendors, and retailers do not have adequate storage facilities to store their produce. This inadequacy has led to rapid postharvest losses of about 30 – 40 %.
The design project aimed at controlling atmospheric gases, humidity and temperature during storage of bananas as these are the parameters that accelerate deterioration if not controlled. The design had to include a swing term air filtering technology to separate or absorb oxygen from the compressed atmospheric air (about 78% N2, 21% O2, and 0.03% CO2) using Erythorbic acid inside the absorption tanks. The remaining gas composition constitute more of N2 (78%) and CO2 (0.03%) which are needed to delay ripening process. The design in the form of a metal box had to include an air tight environment; the door incorporated was air tight so as to prevent the entrance and exit of gases. It also had to include temperature detectors e.g. Thermocouples detect the temperature inside the storage. A fan that runs automatically when the door is opened was incorporated, so as to drive away any gases that might have gained entrance into the storage. An additional fan to maintain the optimum temperatures inside the storage and control the internal humidity was also added. The design had to include foam rubber between the double walls so as maintain the optimum temperature inside the box when water is allowed to flow on the foam rubber through the coolant inlet funnel. Ethylene absorbers (activated carbon impregnated with potassium permanganate) were included inside the storage for them to adsorb the produced ethylene gas by the fruits. Silica gel also added to adsorb the produced moisture which can be a media for microbial flora.
Yolk index is an easy and very effective way to determine the freshness and quality of an egg. You need just a caliper. So, it's easy. Follow this step by step how to from your DSM specialists.
Learn how to make a Tocino easily at your home! Tocino naturally colored with Dragon Fruit!The homemade versions are healthier because you can create your own alternative to preservatives and chemicals used in commercial tocino making (Eskewelanga, n.d.).
Design of a Controlled Atmospheric Storage Facility for Climacteric Fruits AI Publications
The work focused on designing a Controlled Atmospheric Storage facility for climacteric fruits. Climacteric fruits are those fruits that continue to ripen after being maturely harvested e.g. tomatoes, bananas, papaya, guava, fig, apple, apricot, and plum. Sweet William or Veredia bananas from Chipinge (Zimbabwe) were used for experiments in the design. The researchers noted that Zimbabwean small scale fruits producers, vendors, and retailers do not have adequate storage facilities to store their produce. This inadequacy has led to rapid postharvest losses of about 30 – 40 %.
The design project aimed at controlling atmospheric gases, humidity and temperature during storage of bananas as these are the parameters that accelerate deterioration if not controlled. The design had to include a swing term air filtering technology to separate or absorb oxygen from the compressed atmospheric air (about 78% N2, 21% O2, and 0.03% CO2) using Erythorbic acid inside the absorption tanks. The remaining gas composition constitute more of N2 (78%) and CO2 (0.03%) which are needed to delay ripening process. The design in the form of a metal box had to include an air tight environment; the door incorporated was air tight so as to prevent the entrance and exit of gases. It also had to include temperature detectors e.g. Thermocouples detect the temperature inside the storage. A fan that runs automatically when the door is opened was incorporated, so as to drive away any gases that might have gained entrance into the storage. An additional fan to maintain the optimum temperatures inside the storage and control the internal humidity was also added. The design had to include foam rubber between the double walls so as maintain the optimum temperature inside the box when water is allowed to flow on the foam rubber through the coolant inlet funnel. Ethylene absorbers (activated carbon impregnated with potassium permanganate) were included inside the storage for them to adsorb the produced ethylene gas by the fruits. Silica gel also added to adsorb the produced moisture which can be a media for microbial flora.
Yolk index is an easy and very effective way to determine the freshness and quality of an egg. You need just a caliper. So, it's easy. Follow this step by step how to from your DSM specialists.
Importance of utilizing slaughterhouse offal’sanandjeughale2
Importance according to byproducts classification.
use & importance is given with market information,Act's and production/utilization in private sector aspects.
.
.
.
Anand Gajanan Jeughale (LPT, COVAS Parbhani
MAFSU ,Maharashtra)
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on July 25, 2019 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
The color of the egg yolk and chicken skin is determined by the concentration and type of carotenoid present in the broiler or layer diet. This is important to keep in mind, as different colours are preferred depending on the geographical area.
Find out more about the effect of different types of carotenoids on broiler skin and egg yolk colour. In particular, look closely at effective the CAROPHYLL Red and Yellow products by DSM.
To find out more about DSM's work on poultry visit us at: http://www.dsm.com/markets/anh/en_US/species/species-poultry.html
Or why not talk to the expert on Twitter: @goldenyolk
Importance of utilizing slaughterhouse offal’sanandjeughale2
Importance according to byproducts classification.
use & importance is given with market information,Act's and production/utilization in private sector aspects.
.
.
.
Anand Gajanan Jeughale (LPT, COVAS Parbhani
MAFSU ,Maharashtra)
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on July 25, 2019 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
The color of the egg yolk and chicken skin is determined by the concentration and type of carotenoid present in the broiler or layer diet. This is important to keep in mind, as different colours are preferred depending on the geographical area.
Find out more about the effect of different types of carotenoids on broiler skin and egg yolk colour. In particular, look closely at effective the CAROPHYLL Red and Yellow products by DSM.
To find out more about DSM's work on poultry visit us at: http://www.dsm.com/markets/anh/en_US/species/species-poultry.html
Or why not talk to the expert on Twitter: @goldenyolk
Presented at a DSM customer event, Village Neuf , France on June 2013: Exploring the benefits of feed carotenoids for egg quality. -Feed additives for laying hens: Registration process in Europe Focus on carotenoids-M.Lutzow-2013
Protein/amino acids are among the most expensive nutrients to deliver in poultry nutrition
The digestibility of protein in poultry is typically incomplete by the terminal ileum
Undigested protein that leaves the ileum is from both exogenous (diet) and endogenous (bird) sources
Understanding the digestion of dietary proteins and the recovery of endogenous proteins is important and can provide a basis for the use of exogenous proteases
Are proteases beneficial for the environment- Kyriazakis, I. Workshop 3 presented at the Feed Proteases and enzyme seminar, Noordwijk, The Netherlands, 2014.
Conclusions of the research:
Feeding 25OHD3 in place of the majority of dietary D3 improved broiler chicken vitamin D status and resulted in
a satellite cell-mediated muscle hypertrophy response in breast (PM), but not thigh (BF) muscles (Hutton et al.,
2013)
The differential response in functionally different muscles as well as the cell signaling mechanisms by which skeletal
muscle satellite cells respond to improved vitamin D status resulting from dietary Hy·D supplementation will
require further investigation.
How Helicobacter Pylori can cause gastric ulcerations and how this can lead t...Pırıl Erel
Analysis and disccusion of how Helicobacter Pylori (H.pylori) developed genetically and physically as a bacterium to be effective in affecting host cells. It has successfully affected 50% of host cells within the human population. Retrospective research of genomic advances and interactions of H.pylori migration between old and new world.
MaxiChick™ is the patented combination of two scientifically proven DSM products (Hy•D® and Carophyll® Red) that complement each other to boost the productivity of the breeder flock. An efficient source of Vitamin D3 and carotenoids for pigmentation are the two compounds of MaxiChick.
To find out more about DSM's work on poultry visit us on:http://www.dsm.com/markets/anh/en_US/species/species-poultry.html
Or why not speak to a specialist on Twitter: @goldenyolk
Can proteases play a role in enteric health- Langhout, P. Presentation for Workshop 4, at the Feed Proteases and enzyme presentation, The Netherlands, 2014
General conclusions
- Current methods used by the industry to evaluate protein quality are not capable of detecting existing differences among SBM
- The composition and the protein quality of SBM vary with the origin of the bean
- Different matrixes should be used for SBM of different origins, NIR technology might help
- Proteases might improve the uniformity and nutritive value of SBM batches
Effects of Cinnamon Powder on Egg Quality: A New Approach using Layer BirdsAI Publications
Attention towards natural growth promoters in poultry has been on the increase in different parts of the world. However, most studies focus on broiler birds and quail. This study analyzed how cinnamon powder supplemented in the diet of Lohmann Brown layer birds can improve egg quality. This study consisted of 5 treatments of 30 birds per treatment, comprising fifteen replicates of 2 birds per replicates. The treatments included: T1: Control without Cinnamon; T2: 4 litres of water + 0.1g of cinnamon; T3: 4 litres of water + 0.2g of cinnamon; T4: 4 litres of water + 0.3g of cinnamon; T5: 4 litres of water + 0.4g of cinnamon. Parameters measured were egg weight, egg mass, egg breadth, egg length, albumen height, albumen weight, yolk height, yolk length, yolk colour, yolk weight, shell weight, and shell thickness. The results revealed an increase in the albumen weight, yolk weight, albumen height, and yolk height as the inclusion levels of cinnamon powder increase. In addition, the egg weight was highest in treatment 5. Taken together, cinnamon powder addition in the diet of Lohmann Brown layer birds has a positive outcome on egg quality.
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prepare stocks, sauces, and soups ppt grade 12
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WebApr 23, 2023 · Learning Outcomes: At the end of this Lesson you are expected to do the following: 1. prepare stocks for required menu items; 2. prepare soups required for menu items; 3. prepare sauces required for …
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WebJan 18, 2019 · 2. Overview: This lesson covers the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a commercial kitchen or catering operation. 3. A stock is a very flavorful …
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WebJun 12, 2019 · Ingredients in Preparing Stocks 1. Bones – most of the flavor and body of stocks are derived from the bones of beef, veal, chicken, fish and pork. 2. Mirepoix – is the French term for the combination of coarsely …
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Preservation of Meat and Poultry Products (Chicken, Cured, Smoked Poultry Rolls, Freezing Stuffed Turkeys, Freezing Ducks, Frozen Chicken burgers, Frozen Turkey Burgers, Turkey Bologna, Chicken Sandwich Spread, Smoked Chicken, Poultry Sausage, Chicken Frankfurters, Frozen Chicken Curry)
Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. There are various methods of preservation chilling, freezing, curing, smoking, dehydration, canning, radiation preservation etc.
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The process of preserving duck eggs is generally salted eggs, with a distinctive
taste that is salty, but with a touch of technology and innovation, salted eggs can be
enjoyed with a variety of flavors including deer salted eggs. This salted egg is
expected to be a typical Merauke product produced from ducks and deer. But so far
there is no known nutrient content of salted eggs supplemented with deer fat oil and
bacterial contamination. Therefore the purpose of this study was to determine the
quality of nutrients, microbial contamination and cholesterol in deer salted eggs. The
study was conducted at the Musamus University and BBIA Bogor livestock laboratory.
The results showed that the nutritional value of deer salted eggs was in line with the
Indonesian National Standard of Protein 14.5%, 15.3% fat, carbohydrate 3.46%,
phosphorus 206 mg, cholesterol 242 mg, and Negative Salmonella SP. Fat oil extract
and venison in salted eggs can increase the content of unsaturated fatty acids such as
oleic, linoleic and linolenic
What would farmscape look like once cell-based meat (cultured meat) enters mainstream? What would a typical day of ranchers be like? How would their incomes and business models change?
Shojinmeat Project - Open source cellular agriculture initiative (2021)2co
General introduction to cellular agriculture and cell-based meat from sci/tech, biz/pol and humanity/arts perspectives, along with practical information on individuals participating in cellular agriculture through "DIY bio"
Similar to The japanese egg market trends and expectations-hatta- village neuf 2013 (20)
Program for the III Swine Health Focus Group - A Global Exchange of Ideas on Gut Health in Swine, hosted at the Marriott JW Hotel in Rio de Janeiro, from 30/05/ to 01/06/2017
Presentation during the IV International Symphosium on Nutritional requirements of Poultry and Swine on March 29th - by Gilberto Litta DSM Animal Nutrition.
Main Message of the presentation is the importance of vitamin in Poultry Nutrition as well as the multiple benefits achievable.
Introduction
The mineral content in animal body is 2-5%.
• Most abundant minerals in
body:
– 36-39% Ca (bone ash)
– 17-19% P (bone ash)
Conclusion
STTD Ca requirements for 11 to 25 kg pigs:
– ADG is between 0.36 and 0.56%, G:F is 0.43%
– Bone ash, bone Ca, and bone P is between 0.48 and 0.56%
– Ca retention and P retention is between 0.48 and 0.52%
Recent research on vitamin requirement of modern swine breeds under current husbandry conditions is limited; tabular recommendations may underestimate the actual needs of growing pigs and breeding sows.
Clinical / subclinical vitamin deficiency can still occur within industrial swine production:
optimum vitamin supplementation prevents from deficiency and
exploits the genetic performance potential of swine.
Superior dietary supplementation levels of certain vitamins do provide additional value, such as improved stress and disease resistance, adequate welfare or better product quality.
Feeding strategy
• Animal Requirements change with criteria: need to take into account various parameters to optimise performance
- need to take into account complexity due to variability of response and interaction,
no single dose response
- Availability of new tools to integrate complexity (model for dietary formulaƟon)
• Feed recommendation in sustainable system should integrate three objectives: production performance, environment and welfare
Product quality
• Limited influence on lipid fraction
• Effects on oxidation remains controversial
- anƟoxidant vs pro-oxidant
- interacƟons between level and duration of trace elements dietary level, issue, slaughtering conditions, product packaging and transformation, cooking.
• Good potential of product enrichment in trace mineral but limitation due to Regulation in
animal and human feeding and due to toxicity level for animals
Conclusions
• Each additive affects microflora in a different manner
• Succesful and Sustentable Additives should contribute to mantain microflora diversity
• Some additives may also affect the host directly, not only the microbial communities
• Effects at host level should be understood and used to improve holistic efficiency
Phytate is a natural dietary content and constitutes 0.4–6.4% (w/w) of most cereals and legumes (Eeckhout and Deaepe, 1994). It is poorly digestible for monogastric animals due to
a lack of effective endogenous phytase (Bitar and Reinhold, 1972). Phytate acts as an antinutritional factor, exerting its effects via a reduction in the solubility, and availability of
phosphorus (P), and to a lesser extent, Ca, Zn, Fe (Nävert et al., 1985; Hallberg et al., 1987; Hurrell et al., 2003). It was also reported that phytate could decrease the utilization of protein,
amino acids and starch. It has been suggested that phytate may bind with starch either directly, via hydrogen bonds, or indirectly, via proteins associated with starch (Thompson,
1988; Rickard and Thompson, 1997). Phytate is also known to inhibit a number of digestive enzymes such as pepsin, alpha-amylase (Deshpande and Cheryan, 1984) and increase mucin
secretion, excretion of endogenous minerals and amino acids in broiler chickens (Liu et al., 2008). Another issue is higher cost of dietary inorganic P which has been increased remarkably in last decade because of shortened phospate sources. Poultry industry has still been growing and reached huge mass production and contribution to environmental pollution has been heightened concerns because of the poor utilization of phytate phosphorus by poultry.
Research has demonstrated that phytase is the only enzyme that is able to initiate
the release of phosphorus (P) from the phytate molecule, making it available for
absorption and utilization (Selle and Ravindran, 2007). The industrial demand for
phytases with greater potency in intestinal phytate hydrolysis and better heat
stability continues to stimulate the search for new enzyme sources. Enzyme
preparations with phytases derived from A. ficuum, Peniophora lycii and E. coli are
available commercially. More recently, new microbial 6-phytases produced by
synthetic genes, mimicking a gene from C. braakii or isolated from Buttiauxella,
were introduced into the market.
Phytase efficiency to increase phosphorus utilization in
poultry has been proven for decades. In addition,
phytase was demonstrated to improve growth
performance, meat breast weight, amino acids
digestibility and plasma myo-inositol concentration.
The objective of this work was to investigate potential
interactions between phytase supplementation, growth
performance and host gene expression to identify
potential associated biomarkers.
Knowledge of amino acid (AA) digestibility of feed ingredients is necessary to feed broilers with
properly balanced compound diets. For this reason, more attention has recently been given to the
determination of AA digestibility of ingredients, recognizing that it may vary greatly depending
upon the feed ingredient. The effects of the inclusion of a mono-component serine protease
(Ronozyme® ProAct) on standardized ileal amino acid digestibility (SIAAD) of diets containing wheat
by-products (wheat DDGS (WDDGS) and wheat middlings (WM)) were evaluated in broilers.
- Improvement of SIAAD in the presence of protease is not the same for all AA and varies from one ingredient to another one. The effects of added protease are dependent on feed composition and on intrinsic digestibility of AA (COWIESON and ROOS (2014)).
- Factors such as type and quality of the ingredients, industrial processing and the presence of anti-nutritional substances such as tannins, phytates, trypsin inhibitors in plant species modulate the digestibility in poultry feed and thus the effectiveness of exogenous protease.
-The physiological state of animals (growth or maintenance), feed consumption or the nutritional feed quality could also influence the digestibility values.
Hatchability is certainly a key performance and profitability
parameter for chick producers. Storing hatching eggs is a
current necessary practice and this can damage hatchability
results. Canthaxanthin, as an antioxidant, is particularly
effective for supporting hatchability. The vitelline membrane
strength (VMS) is very important to the early embryo survival.
The vitelline membrane protects the embryo (pH 6) from the
high pH of the albumen (pH 9.4) and therefore has to be
strong enough. The embryo progressively gets surrounded
by the yolk sac and is totally protected in the yolk sac between
day 3 and 4 of incubation.
Hatchability is certainly a key performance and profitability parameter for chick producers. Storing hatching eggs is a current practice and this can damage hatchability results. Canthaxanthin, as an antioxidant, is particularly effective for supporting hatchability. The vitelline membrane strength (VMS) is very important to the early embryo survival that can-thaxanthin can promote it. The experiment involved a flock of 3,800 breeders (males and females) separated into two adjacent blocks. Feeding experiment started at 18 weeks of age with a control diet as 3000 IU/kg Vitamin D3 and no Carophyll® supplementation and experimental diet as 1,600 IU/kg vitamin D3, 37.5 μg/kg 25-hydroxy-vitamin D3 (HyD®) & 6 mg/kg canthaxanthin (Carophyll® Red 10%). Vitamin D3 or 25-hydroxy-vitamin D3 were not expected to have any influence on the VMS. Eggs were collected at 40/45 weeks and stored 7 days. The VMS was evaluated using a com-pression machine. Stiffness and breaking strength were significantly increased with the supplementation of canthaxan-thin. Thanks to the unique capabilities of high deposition rate in the yolk and singlet oxygen quenching capabilities, canthaxanthin from Carophyll® can improve the VMS in complement to Vitamin E and we hypothesized that it contrib-utes to explain its influence on early embryo viability and hatchability in breeder performance.
We investigated the effects of protease (Ronozyme ProAct, PRO) supplementation on the AID of 3 cereals in the presence or not of a multi-enzyme complex with β-glucanase and β-xylanase activity (GLU+XYL). The AID of most of AA was higher for corn and wheat than for barley. The inclusion of GLU+XYL increased the AID of DM, CP and of all the AA, except Met and Lys. The inclusion of PRO increased the AID of Gly and tended to increase that of most of the other AA. The combination of both enzymes did not improve further AA digestibility any.
Variation in trypsin inhibitor activity (TIA) and protein solubility within commercial soybean meals (SBM) is believed to affect animal performance. The objective of this research was to investigate the proteolytic effect of purified pancreatic trypsin/chymotrypsin and a purified protease from Nocardiopsis prasina on 9 commercial SBM samples varying in chemical composition, TIA and protein solubility characteristics. SBM was incubated with or without protease (pH 7, 3 hours, 40°C) and the supernatants were analyzed by SDS-page and for level of free soluble amino ends using the o-phthal-dialdehyde method. SDS-page analysis showed differences in the amount and composition of the soluble protein fraction of the SBM. The proteolytic efficiency of the lower dosages of pancreatic protease varied extensively between SBM batches whereas at the highest dose the efficiency was comparable for all SBM. The difference could not be explained by differences in protein solubility and TIA values as isolated variables, but the data strongly suggest that the hydrolysis of soya protein by pancreatic proteases depends on the commercial batch of SBM used. Incubation with N. prasina protease showed similar response for the different SBM, the main difference being a somewhat lower effect at high protease dose for one of the SBM batches, which might be in part explained by its distinct lower protein solubility
Viscosity reduction by three feed enzymes was measured in a high throughput pressure sensing system using commercial dosages on purified polysaccharides (arabinoxylan and ß-glucan). Fluorescence and antibody microscopy techniques were also used to visualize effects on the solubilisation of endosperm cell walls of wheat and barley.
Viscosity data clearly demonstrated depolymerisation of mixed-linked ß-glucans by the two multicomponent enzymes. The two multicomponent enzymes also reduced the viscosity of the arabinoxylan solution, while the monocomponent xylanase most effectively depolymerised the arabinoxylan. Microscopy data revealed that the multicomponent enzyme chosen for the studies could solubilize barley cell walls by targeting both the ß-glucan strutures as well as the arabinoxylans. The xylanase could effectively solubilise barley cell walls by merely attacking the arabinoxylans.
Exogenous carbohydrases such as xylanases, amylases, and glucanases have been reported to improve energy utilization and performance of broiler chickens (Olukosi et al., 2008; Vieira et al., 2015). These enzymes may improve the access of endogenous enzymes to cell contents due to hydrolysis of cell wall arabinoxylans (Kocher et al., 2003) as well as to augment endogenous amylase in young birds (Gracia et al., 2003). Decreases in endogenous amino acid losses may also contribute to the beneficial effects of amylases (Jiang et al., 2008).
>Since the ban of antibiotic growth promoters (AGPs) in the European Union, the industry has been looking for valid alternatives to improve health, immune status and performance in animal agriculture.
>The industry focuses on developing solutions that mimic the effects of AGPs. However, the exact mode of action of the AGPs to improve poultry performance is not fully understood.
Most AGPs alternatives try to prevent the proliferation of pathogenic bacteria and to modulate indigenous bacteria to improve immune status and performance.
>As an industry, we have made limited progress in improving gut health. Maybe we need to change the approach to find the most optimal solution.
>As part of a stable ecological system, pathogens per se do not represent a threat to animal health. The dynamic nature of the gastrointestinal microflora in chickens makes maintaining the right balance in the microbial ecosystem.
>Despite a large amount of scientific work has been done on the topic, a lack of consistent improvement has been registered.
>To improve gut health more consistently, a broader approach, involving a combination of nutrition, feed technology and husbandry management needs to be taken.
>In addition, gut-health is too complex to be solved from
only one point of view. Input should be obtained from different disciplines, including food technology, human nutrition, veterinary and human medical sciences.
>DSM will start an holistic program to come to tailor made solutions to improve the gut ecosystem with the objective of reducing the use of antibiotics in the poultry industry.
A holistic approach to poultry gut health - Arie Kies
Relevance of human gut research to poultry health - Jan Sikkema
Nutrigenomics and nutrigenetics - Michel Jacques Duclos
http://www.dsm.com/markets/anh/en_US/home.html
Presented at a DSM customer event organized in Village Neuf, France on June 2013: Exploring the benefits of feed carotenoids for egg quality.
Yves Nys-Feeding laying hens and egg quality-Focus on carotenoids.
This pdf is about the Schizophrenia.
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Thanks...!
Richard's aventures in two entangled wonderlandsRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
Multi-source connectivity as the driver of solar wind variability in the heli...Sérgio Sacani
The ambient solar wind that flls the heliosphere originates from multiple
sources in the solar corona and is highly structured. It is often described
as high-speed, relatively homogeneous, plasma streams from coronal
holes and slow-speed, highly variable, streams whose source regions are
under debate. A key goal of ESA/NASA’s Solar Orbiter mission is to identify
solar wind sources and understand what drives the complexity seen in the
heliosphere. By combining magnetic feld modelling and spectroscopic
techniques with high-resolution observations and measurements, we show
that the solar wind variability detected in situ by Solar Orbiter in March
2022 is driven by spatio-temporal changes in the magnetic connectivity to
multiple sources in the solar atmosphere. The magnetic feld footpoints
connected to the spacecraft moved from the boundaries of a coronal hole
to one active region (12961) and then across to another region (12957). This
is refected in the in situ measurements, which show the transition from fast
to highly Alfvénic then to slow solar wind that is disrupted by the arrival of
a coronal mass ejection. Our results describe solar wind variability at 0.5 au
but are applicable to near-Earth observatories.
THE IMPORTANCE OF MARTIAN ATMOSPHERE SAMPLE RETURN.Sérgio Sacani
The return of a sample of near-surface atmosphere from Mars would facilitate answers to several first-order science questions surrounding the formation and evolution of the planet. One of the important aspects of terrestrial planet formation in general is the role that primary atmospheres played in influencing the chemistry and structure of the planets and their antecedents. Studies of the martian atmosphere can be used to investigate the role of a primary atmosphere in its history. Atmosphere samples would also inform our understanding of the near-surface chemistry of the planet, and ultimately the prospects for life. High-precision isotopic analyses of constituent gases are needed to address these questions, requiring that the analyses are made on returned samples rather than in situ.
Nutraceutical market, scope and growth: Herbal drug technologyLokesh Patil
As consumer awareness of health and wellness rises, the nutraceutical market—which includes goods like functional meals, drinks, and dietary supplements that provide health advantages beyond basic nutrition—is growing significantly. As healthcare expenses rise, the population ages, and people want natural and preventative health solutions more and more, this industry is increasing quickly. Further driving market expansion are product formulation innovations and the use of cutting-edge technology for customized nutrition. With its worldwide reach, the nutraceutical industry is expected to keep growing and provide significant chances for research and investment in a number of categories, including vitamins, minerals, probiotics, and herbal supplements.
The japanese egg market trends and expectations-hatta- village neuf 2013
1. The Japanese egg market:
Trends and Expectations
Hajime HATTA Kyoto Women’s University
2. Hajime HATTA, Ph.D., Professor of
Department of Food and Nutrition,
Kyoto Women’s University
1) Graduated from Osaka City University
2) TAIYO KAGAKU Co. LTD. (18 years)
3) Kyoto Women’s University (16 years~)
4) Chairman of Egg Science Forum (10yr~)
4. Egg Industry in Japan
1) Market Size, Consumption, Price
2) Table Eggs Market at Present
3) Processed Eggs Market
4) Functional Food of Hen’s Egg
( a clinical aspect to fight stomach
ulcer bacteria and dental caries )
5. Background data to catch up
on Egg Industry in Japan
Beef : 6.0 KG
Pork : 11.9 KG
Chiken : 11.4 KG
Egg : 16.6 KG
Fish : 56.6 KG
Milk : 31.8 KG
Consumption / Capita
Feed Production / year
Broiler : 3,794,000 MT
Layer : 5,842,000 MT
Breeder: 290,000 MT
Based feed
Corn & Soybean Meal
Mash feed
Self-Sufficiency Ratio
Broiler meat : 79.1 %
Egg : 95.4 %
(per a year)
Population
Broiler : 107,000,000
Layer : 175,000,000
Human: 127,000,000
6. Domestic egg production vs.
Imported eggs
1.9
2.0
2.1
2.2
2.3
2.4
2.5
2.6
2.7
2.8
1998
1999
2000
2001
2002
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
imported egg volume Domes c egg produc on
(eggs, Million MT)
8. 1996 1998 2000 2002
Canada 171 182 188 185
USA 238 245 258 254
Germany 222 225 223 217
France 260 261 264 248
Italy 221 222 219 223
Netherlands 175 178 180 184
England 168 170 173 176
Sweden 196 193 197 187
Japan 337 324 328 329
Australia 154 156 155 152
International Egg Commission
Egg Consumption per capita
2008
181
248
212
248
224
182
183
197
334
196
9. Distribution of Eggs
Distribution of EggsDistribution of Eggs in Japan
About 2.5 million tons / year
Home use
Table Eggs
Processing
Food Service
10. 10
Egg distribution chart in Japan
Layer
Farm
Feed
Miller
Grading
Packing
center Distributo
r
Retailer /
Consumer
Food
manufacturer
Fast-food chain
3,300
TraderImported egg
200 - 300
Supermarket
Business
relationship
Restaurant
5%
95%
Selling
Most egg farms
produce table
eggs (shell eggs).
12. Table Eggs
Since about 50% of the annual egg
consumption has been estimated in the Table
Eggs market. It is quite a big market in Japan,
however the average egg price has been low
enough for egg producers either quit business
or go further. In this situation these days,
Japanese producers have challenged to
develop many egg brands, in other words
value-added eggs.
14. 0.0
10.0
20.0
30.0
40.0
50.0
60.0
70.0
80.0
1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009
White
Brown
Tint
Egg Shell Color
of Table Eggs
Tint
13.7%
Brown
30.0%
White
56.3%
Japan PS Association 2009 Jan,
January – December
2009 = Estimate by JPSA
Egg Shell
Color
White Brown Tint
1998 73.2 18.0 8.8
1999 69.9 19.7 10.4
2000 71.9 17.9 10.2
2001 72.1 18.4 9.5
2002 70.0 20.3 9.7
2003 65.0 23.7 11.3
2004 66.2 24.2 9.6
2005 63.7 26.9 9.4
2006 64.4 23.2 12.4
2007 63.2 29.3 7.5
2008 56.3 30.0 13.7
2009 59.4 26.4 14.2
15. Importance of Egg Yolk Color in Japan
Yolk Color Fan
The yolk color fan has been widely used in Japan. It has
developed in 1967 based on the color tone of Canthaxanthin.
16. Yolk color in Japanese table egg market
( Japanese Egg Standard Trade Conference,2013 )
DSMYolkColorFanNo.
17. 17
The yolk color differs by region
DYCF 12-13
DYCF 11-12
DYCF 11-12
DYCF 13-14
19. L: Canthaxanthin R: Paprika extracts
DSM Yolk Color Fan = 14
Paprika extract vs. Canthaxanthin
Corn : 60%
CR:75g/ton feed
CY:25g/ton feed
Corn : 60%
Corn Gulten Meal: 4%
Paprika extracts: 2.5kg/ton feed
Canthaxanthin Paprika extracts
Change of yolk color in boiled eggs
prepared by boiling for 12 minutes
20. Carotenoid registration status
in Japan
Carotenoids Registered as Since Food application
Canthaxanthin Feed additives 2002 Under registration
Citranaxanthin Non registered
*Citranaxanthin couldn’t show any safety data to Japanese government in
the past. Therefore, it doesn’t allow to use in Japan.
30. Nutrients
General Egg
(per 100g)
Nut. Fortified
Egg (+ more)
Niacin 0.1 mg +1.7 mg
Pantothenic Acid 1.45 mg +0.83 mg
Biotin 25 g +6.8 g
Vitamin A 140 g +68 g
Vitamin B1 0.06 mg +0.15 mg
Vitamin B2 0.43 mg +0.17 mg
Vitamin B6 0.08 mg +0.15 mg
Vitamin B12 0.9 g +0.3 g
Vitamin C 0 mg +12 mg
Vitamin D 1.8 g +0.75 g
Vitamin E 1.6 mg +1.2 mg
Folic Acid 43 g +30 g
Zn 1.3 mg +1.05 mg
Ca 51 mg +105 mg
Fe 1.8 mg +1.13 mg
Cu 0.08 mg +0.09 mg
Mg 11 mg +38 mg
Iodine 18 g +240 g
DHA 100 mg +60 mg
-linolenic Acid 36 mg +22 mg
The table shows minimum
additional nutrient values in the
enriched eggs registered by the
Japan Fair Trade Commission.
(March 27th, 2009)
Registered Mark
31. Multi Vitamins Anti-Oxidant Egg
(Vitamin A, E, B12 and Canthaxanthin Enriched)
Kinds of Nutrients
(Content / 100g edible)
Average Contents in
general egg OVN Increment
Requirement to
be registered
(+ more)
Vitamin A retinol equivalent 150 g 220 g + 70 g + 68 g
Vitamin D + 2 5OH-D3 1.8 g 2.4 g + 0.6 g + 0.75 g
Vitamin E Total tocopherol 1.6 mg 3.8 mg + 2.2 mg + 1.2 mg
Vitamin B1 0.06 mg 0.08 mg + 0.02 mg + 0.15 mg
Vitamin B2 0.43 mg 0.38 mg - 0.05 mg + 0.17 mg
Vitamin B12 0.9 3.6 g + 2.7 g + 0.3 g
Pantothenic Acid 1.45 mg 1.86 mg + 0.41 mg + 0.83 mg
Canthaxanthin - 0.17 mg + 0.17 mg -
32. Egg Processing
Next topics are relating to an egg
processing. I had been in charge of R &D in an
egg company for almost 18 years. I introduce
processed eggs briefly, and then focus on
unique boiled eggs in which I have researched
several years. There are many different kinds of
boiled eggs, some of them you have not seen
ever. I have developed these in my laboratory at
Kyoto Women’s University.
39. Hard boiled Soft Boiled Hot-spring Egg HYOTEI Egg
From Water
Boil 10 min.
From Water
Boil 5 min.
70-75
15-20 min.
From Boiling
Water, 5.5 min.
Cool in Ice Bath
40. Difference of Gelling Temperatures
Albumen
Egg yolk
Gelling
Start
Very soft gel Firm
Gel
Gelling
Start
Firm
Gel
Hot spring
Temperature
42. How to cook HYOUTEI Type Eggs
of boiling water
for 4 eggs.
4 eggs were put in the
boiling water directly and
keep boiling and gently
rotating eggs for exactly 5.5
minutes.
43. After eggs were boiled 5.5 minutes,
remove eggs in ice cold water as
soon as possible.
Peel the shell.
Both side of
albumen gel
were sliced.
Cut half and keep on the
knife without flowing
out the yolk inside
carefully, then turn over.
44. Mechanism to Make HYOUTEI Egg
Boiling water
100
5.5 min.
Boiling
100
Heat energy
is penetrating
through egg shell Boiling
100
Firm gelling
Is occurred
above 80 C
from the
surface to
inside
Egg yolk dose not
Gel under 65 C
Boiling
100
45. Out side albumen is hard boiled while yolk is
not gelled inside
(HYOUTEI Type Boiled Egg)
47. Change inside Egg during Fertilization
Fertilized Egg
0 day
Incubation for
3-4 days
Watery Yolk
inside out
Incubation 38
The rupture of
yolk membrane
Watery yolk
Penetration
Water from
Albumen
Thick
Albumen
Watery yolk is mixed
with thin albumen
Thick Albumen
48. Functional Food using Hen’s Egg
(a clinical aspect to fight stomach
ulcer bacteria and dental caries)
49. Sialic Acid
Yolk
membrane
Chalaza
Egg shell
Ca carbonateShell Membrane
Egg yolk
Antibody (IgY)
Egg yolk lipid
Lecithin
Egg white
Albumen
Lysozyme
Embrio, Transgenic chicken
Fe-binding protein
Pharmaceutical Applications of Eggs
52. Passive Immunization Studies using IgY
IgY against bacterial pathogens
Anti- S, mutans IgY Placing on the market, Functional Tablet
Anti- H. pylori IgY Placing on the market,
Functional Yogurt and Tablet Sweet
Anti- E. tarda IgY Placing on the market,
Functional Feed for Cultured Eel
Anti- P. acnes IgY Volunteer test has been done in a clinic
IgY against viral pathogens
Anti- Influenza Virus IgY (Placing on the market, Anti-ful Mask
Anti- Human Rotavirus IgY
Volunteer test has been done at Bangladesh with WHO
Anti- Rabies Virus IgY Animal test
53. (Scanning Electron Microscope Image )
“Helicobacter pylori” editied by Dr.Kamiya
Helicobacter pylori
Helicobacter pylori
55. (Nakajima, Aoyam, 1995)
Gastric ulcer Duodenal ulcer
Years after bacteria elimination using antibiotics
(15 )
(17 )
(15 )
(17 )
0
20
40
60
80
100
0 1 2 3 4 5 6
()
0
20
40
60
80
100
0 1 2 3 4 5 6
Rate of Recurrence of Gastric and Duodenal Ulcer in
Patients with or without H. pylori elimination
Without
(n=15)
Rate of recurrence
Without
(n=17)
Without
(n=15)
Without
(n=17)
Rateofrecurrence(%)
56. Enzyme Activity Adhesive Facter ( )
NH3
Urea
Urease
Gastric
Acid
NH3
How H. pylori survives and infects in stomachHow H. pylori survives and infects in stomach
( )Icatlo.F.C.Jr,et al J Bio.Chem.vol 273 No.29 1998
Urea
Mucin Layer
in Stomach
H. pylori
FunctionsH.pyloriurease
Urease
Gastric
Acid
Gastric
Acid
58. Aggregation of H. pylori by an Anti-urease IgY
Anti-urease IgY
H. pylori
positive
Anti-urease IgY
Antigen-Antibody
Reaction
Aggregated
H. pylori
EliminationAggregation of H. pylori
59. Heat Stability of the Anti-H. pylori urease IgY
Residualactivity
(%)
20
40
80
60
100
0
0 10 20 30
Time (min.)
60
65
70
80
K. Horie, et al., J. Dairy Sci. , 87, 4073-4079 (2004)
60. PH Stability of the Anti-H. pylori urease IgY
Time (hour)
Residualactivity(%)
20
40
60
80
100
0
0 1 2 3 4 5 6 7
K. Horie, et al., J. Dairy Sci. , 87, 4073-4079 (2004)
61. Shelf life of an Anti-urease IgY fortified Yogurt
K. Horie, et al., J. Dairy Sci. , 87, 4073-4079 (2004)
63. Volunteers 174 (Average age 32.7±10.5) were tested by UBT
. H. pylori negative (UBT<3.0 ‰) 134 (77.0%)
positive (3.0 <UBT<30 ‰) 24 (13.8%)
most positive (UBT>30‰) 16 (9.2%)
Test. Group (16 subjects) Yogurt fortified with IgY
Base yogurt fortified with the pasteurized egg yolk containing
an anti- H. pylori urease IgY was used.
A total of 400 ml yogurt (4g egg yolk = 40 mg IgY) was
consumed daily for 3 month. Volunteers were tested every
month with Urea Breath Test (UBT) and stool antigen test.
Human Clinical Test in Japan
68. 0%
20%
40%
60%
80%
100%
12
Vol.38 No.11
Feel gastric
pain always
Feel gastric
pain several
in a day
No pain
Questionnaire Data for Symptom gastric pain
Questionnaire Data
Start 1 month 2 month 3 month
Yamane etal., J. Food Dev. Vol.38 No.11
69. Japan
Functional Yogurt Fortified with Anti-H. pylori IgY
Product yogrut
All products were fortified with
pasteurized egg yolk containing
Anti-H. pylori (urease) IgY.
71. Mechanism of dental plaque formation and caries
S. mutans Insoluble
glucanglucosyltransferase
S. mutans
Absence of IgY Presence of IgY
Sugar
Plaque
Formation