. . . . . . .
Nutrition and feed management and their influence on egg quality
Fabien Galea - ISA Technical manager – Nutritionist Simposio Cientifico de avicultura 6th October 2011
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Effect of feed composition on the egg quality
Feed composition is very variable and will depend on : - Raw material used (type of cereal / source of protein) - premix composition (vitamins / trace element / additives)
Feed composition will affect the egg quality : but what is the egg quality ?
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Egg quality : different players / different requests
Hatchery y
Egg gg p producer
Grading station
Egg Egg quality Egg industry
Egg consumer
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Cleanliness Shell integrity Hatchability Freshness Sellable egg N residue No id / contamina t i Healthy Nutritionnal quality Antioxydant status Egg size Other…
X XX
XX X XX
XX XX XX X
X XX
XX
XX
ce ss in g p la
X X
on su m er
XX XX
Eg g c
XX XX
Gr
XX XX XXX XX
Eg g p ro
ad in g s ta tio n
du ce r
nt
Egg quality : definition ?
Eg g p ro
‘
ry
‘
Ha tc he
‘
XXX XXX XXX
XX X
XXX XXX XXX X XX
Egg quality definition and important parameters are not the same for the different players of the egg chain supply
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Egg quality
. . . . . . .
Feed and Eggshell quality
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Eggshell quality
What are we expecting from a good eggshell quality ? 1/ A strong eggshell 2/ A clean eggshell
. . . . . . .
What are the nutrionnal factors that will affect the strenght of the eggshell ?
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Eggshell composition : Chemical components p
Pourcentage g
Water
1.6%
Protein
3.3%
Calcium
37.3%
Carbonate
58%
M Magnesium i
0 35% 0.35%
Phosphorus
0.35%
Manganese a ga ese
7 ppm pp Inra 1988
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CALCIFICATION : regulation of blood calcium level
Klik om de stijl te bewerken Klik om de stijl te bewerken Calcification Blood calcium level
Bone Absorption of Ca and PO4 M d ll Medullary Bone B
Ca++ PTH (parathyroide hormone) 1,25 (OH)2 D
Solubilization Of Ca and PO4 Medullary Bone
CaBP PO4---
Absorption of calcium from intestin Ca++
C Ca++
Egg Shell
Kidney URINE
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Eggshell quality : calcium dose effect
Effect of calcium levels on the eggshell quality at 2 ages
21‐30 weeks Calcium level %
%
Specific gravity p g y Eggshell strength
kg/egg
31‐41 weeks
3.0%
4.0%
3.0%
4.0%
1.0913 a
1.0927 b
1.0892 a
1.0904 b
4.437 a
4.555 b
4.586 a
4.707 b Lim et al 2003
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Klik om de stijl te bewerken Klik om de stijl te bewerken Eggshell quality : calcium form effect
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Shell Weight in mg / cm2
Cheng g 1990
76 75 74 73 72 71 70 69 68 3,36
2,38
1,68
1,02
0,5
0,15
Siez of Calcium in the feed Size
Increase of Shell Deposit with Larger Particles of Calcium
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Eggshell quality : Limestone solubility
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Limestone Solubility size, mm in vitro Calcium with a low solubility 3.3 - 4.7 29.8 2.0 - 2.8 45.8 1.0 - 2.0 49.3 05-0 0.5 0.8 8 63 1 63.1 av 47.0 Calcium with a high solubility 33-4 3.3 4.7 36 3 36.3 2.0 - 2.8 54.8 1.0 - 2.0 57.7 0.5 - 0.8 67.6 av 54.1
Solubility in vivo ( 2 )
Retention in gizzard, g ( 1 )
84.8 79.0 77.8 76 5 76.5
15.4 11.8 5.5 07 0.7 79.5
82.5 82 84.0 74.4 69.4
3.9 3 9 4.3 4.7 1.6 77.6 Zhang et al – 1997
1 - 5 hours after ingestion 2- =(Ca intake - Ca excreted)/Ca intake
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Phosphorus and eggshell quality 0 336 0,336 a 0,334 0,332 0,33 Shell thicknesss (mm)
‘
ab
0,328 0 326 0,326 b
0,324
b
0,322 0,32 0,318 0,316 0,15
0,25
0,35
0,45
% NPP
USAYRAN ET AL. 2001
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Phosphorus and bones
Most of the phosphorus intake is use to ‘rebuild’ rebuild the bones between two eggshell formations
Phosphorus / calcium ratio in the bone = 0.6
hydroxyapatite cristal
= storage form of calcium and phosphorus p osp o us in the e bones o es
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Eggshell quality : Vitamine D3 1st activation : Liver
Cholesterol UV
2nd activation : Kidneys
Digestive tract D3 D2
25 OH D3
Increase the intestinal permeability
Calcium
Calcium Binding Protein
1,25 (OH)2 D3
synthesis
Blood
-
Low level of vitamin D3 llow calcium l i ttransportation t ti tto th the egg gland
-
Liver /kidney in bad condition
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Eggshell quality : Vitamine D3
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Eggshell quality : indirect effect liver protection
A liver in good condition, will allow to activate D3 vitamins and lead to a good eggshel quality
Nutrients having a liver protection effect (Griffith 1969) : - Choline +++ ( and methyl donor like betaine/ methione) - Fat ++ - Vitamines + (B12/B1)
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Eggshell quality : manganese effect
Manganese is the trace element the more represented in the eggshell (7mg/kg). Manganese will have an effect on the calcite cristals development and their orientation Calcite cristals arrangement are linked will the eggshell strenght. Manganese have an effect on the mecanical proprieties of the eggshell gg
Low levels of manganese g :
High g levels of manganese g :
Cristals are well organized Easy crack propagation
Cristals are not well organized Difficult crack propagation
Recommended level in the feed : 100 ppm
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Eggshell quality : indirect effect
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Egg size control an important factor for eggshell quality 1st factor : Fat
Fat concentration +++
Type of fat +
Antar 3 2004 Antar 6 2004 Grobas 3 2001 Mannion 1992
68
Antar 4 2004 Grobas & Mateo 1999 Grobas 4 2001 Whitehead 1991
61,6 61,5
66 EW (g)
Poids d'oeuf
61,4
64 62
61,3 61,2 61,1 61
60
60,9 , 60,8
58
0
0,5
Grosbas - Mateo 1999
56 0
2
4
6
8
Matière grasse (%)
10
12
1
1,5
Linoleic acids (%)
2
2,5
3
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Eggshell quality : indirect effect Egg size control through amino acid
Brown (heavy) 68 66
Egg weigh ht (g)
‘
64
500
62
550
60
600
58
650
56
700
54
750
52 50 24-28
28-32
32-36
36-40
40-44
44-48
48-52
52-56
56-60
60-64
64-68
68-72
Hen age (weeks)
Amino acid range: 500 mg – 750 mg dig. Lys/hen/day Increments of 50 mg dig. Lys/hen/day Oth amino Other i acids id in i fixed fi d ratio’s ti ’ to t dig. di L Lys But : Too low amino acids concentration leads to decrease the laying rate
72-76
Bonekamp 2010
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Summary of the feed influence on eggshell quality Effect
Eggshell gg deposition
Eggshell gg strenght g
Calcium level
Direct
++
+
C l i Calcium f form
Di t Direct
++
+
Phosphorus
Direct
‐‐
‐
Vitamine D3 Vitamine D3
Direct
++
+
Choline
Indirect
+
+
Fat
Indirect
+/‐
+/‐
Manganèse
Direct
++
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Eggshell quality and management interaction All management technics which :
Improve calcium consumption before and during the night improve p egg gg shell q quality y 6-7h Time of empty feeders Night
1 5h 1.5h
Night
Take advantage of the natural feeding behaviour of birds: Birds ingest high quantity of feed before lights go off Birds ingest high quantity of feed before lights go off Likewise, hungry again when lights come on (digestive tract empty)
. . . . . . .
What are the nutrionnal factors that will affect the cleanliness of the eggshell ?
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Cleanliness of the eggshell
Dirty eggshell
Water intake
Manure structure
+ Interactions
Manure M Water holding capacity
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Factor that will affect the water consumption
One on the main factor affecting water consumption is electrolytes intake: • • •
Na K Cl + the balance between these elements
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Klik om de stijl te bewerken Klik om de stijl te bewerken 400
90
350
80 70
300
60 250 50 200 40 150
30
100
Excretaa moisture % %
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Effect of potassium concentration in feed on water consomption and manure dry mater
Water con nsumption gg/d
‘
20
50
10
0
0 0
0,5
1
1,5
Potassium %
2
2,5 Smith et al 2000
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90
400
80
350
70
300
60
250
50
200
40
150
30
100
20
50
10
0
0 0
0,5 ,
1
1,5 ,
2
Excreta moisture %
‘
Effect of sodium concentration in feed on water consomption and manure dry mater
Water con nsumption g/d d
‘
2,5 ,
Sodium % Smith et al 2000
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Electrolyte balance
Simple electrolyte balance take account Na + K –Cl Cl Expressed in meq/kg Na is fixed by salt and some raw materials Cl is fixed by salt (Na-Cl) K+ depend on soybean meal incorporation rate There is a more complex p equation q to estimate the electrolyte y balance which include Na K Cl Mg Ca S
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Soluble NSP fiber
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4
% of dry matter
3.5
Arabinoxylan
3 ß-Glucan
2.5 2 1.5 1 0.5 0 Wheat Blé
Barley Orge
Rye Seigle
Triticale
Sorgho
Corn Mais Choct 1997
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Effect of soluble fiber
Soluble fiber like Xylan / B glucan : - Increase the gut viscosity - Increase the water intake - Lead to wet dropping - Increase dirty eggs Solutions : – Use enzymes with wheat or barley diets y y – Xylanase : wheat diet – B glucanse : barley diet
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Effect of NSP enzyme on viscosity and excreta moisture Effect of NSP enzyme on viscosity and excreta moisture
Barrier-Guillot 1995 NSP enzyme : -Reduce the excreta moisture (dirty eggs / amonia concentration / easy manure remove) -Reduce the instenial viscosity
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Other feed factors linked with water consumption Feed Process : - Heat treatment apply on the feed - Pelleting (pellet / crumble) Protein : direct effect indirect effect (soybean meal : K+) Feed consumption
Use a high water holding capacity fiber source to decrease manure free water
Cassava
Alfalfa
Toasteed rapeseed
Soyybean meal
Soyybean meal
Pea
Rapeseed meal
Rye
Rapeseed
Field bean
Sunfower meal
Wheat bran W
Concentrated aalfalfa PX1$ C
Triticale
Sorgho
Wheat
Corn
So oybean hull
Barley
Sunfflower seed
Corn distiller
Corn gluten feed
Rapeseed hull
Sun nflower hull
Oat
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Corn gluten C
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Water holding capacity g water / g 'carré ' wallcells W
‘
Insoluble fiber (Carré cellwall) water holding capacity
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20
18
16
14
12
10
8
6
4
2
0
Carré et al 1995
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Clays
Bentonite / sepiolite : clays with high water holding capacity Used in layer up to 2% Totaly indigestible Consequences on manure / dirty eggs : - Increase the manure dry y matter - Decrease the free water (hold by the clay) - Decrease the proportion of dirty eggs due to liquid manure
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Dirty eggs and management interaction
Do not feed birds during the laying period
If birds are eating, the natural behavior is to produce manure at the same time. This could lead to : -
Dirty cloaca Accumulation of manure on floor
Dirty eggs risk is increased
. . . . . . .
Effect of feed on the egg white quality
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Vitamins transfert in egg white
Egg white is poor in vitamins, but levels could be adjusted according to the feed concentration Vitamins which could be adjusted by feed : • Riboflavin 16 • Folic acid 14 • Niacin 12 10 • Thiamine 8 • Pyridoxine 6 4 • Panthotenic acid 2 0 • Biotine Bi ti 0 5 10 15 20 25 • B12 Folic acid concentration in the feed (ppm) Eggg white folic acid (µg/white egg))
‘
House et al 2002
30
35
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Trace element transfert in white eggs
1,2
Trace element transfert in the eggwhite :
• Iodine • Selenium • Copper pp
C Copper in egg wh hite (mg/ 100g)
‘
1 0,8 0,6 organic source 0,4
inorganic source
02 0,2 0 0
50
100
150
200
C Copper concentration in feed (ppm) t ti i f d ( )
250
300
Idowu 2005
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Nutrionnal factors affected blood spots
-
Mycotoxine (ochratoxine)
-
Strong chlorine deficiency
-
Vitamine A
-
Vitamine K
. . . . . . .
Effect of feed on the vitelline membrane
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Why the vitelline membrane is an important parameter?
Very important parameter for the egg industry. The vitelline membrane strength will affect the separatibility of the egg yolk and white. The industry is looking for strong vitelline membrane. Some nutritionnal factors will have a direct effect on the vitelline membrane
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Vitamine E
650 Vitelline membrane strength ( TA en g)
‘
630 610 590 570
21°C
550 34°C 34 C
530 510 490 470 450 0
20
40
60
Vitamine E UI
80
100
120
Kirunda 2001
140
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Membrane composition Chemical composition of the vitelline membrane :
(Kelley 2003)
The type of fat used in the feed will affect the vitelline membrane composition. Fatty acid incorporated in membrane affect her elasticity and permeabilty. Saturated fatty acid increase permeabilty (Aydin 2003).
Watkins
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Membrane vitelline
Vitamine E and insaturated fatty acid have an effect on the vitelline membrane strenght and permeability. These factors could be controlled through the feed. But storage condition (temperature / duration) and the age of the hen will have a bigger effect on the vitelline membrane caracteristic than the feed.
. . . . . . .
Effect of feed on the egg yolk quality
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Effect of fat source on egg fatty acid profil
Egg gg fatty y acid composition p according g to the the amount of flaxseed of the diet ( (Ferrier et al 1995) )
Egg yolk composition is linked to the diet fatty acid profile
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Trace elements and yolk
Trace element well transfered in the yolk : 1200
Trace element T l t are wellll ttransfered f d in the egg yolk. The following trace elements could be increased in the egg yolk : •Iodine I di •Copper •Selenium •(Zinc)
Selenium in n egg yolk (ppm)
‘
1000 800 Narahari 2003
600
Tucker 2003 k 400
surai & dvorska 2001
200 0
Transfert efficiency will depend on the source used. Organic product have an higher digestibility and t transfer f than th the th inorganic. i i Some differences have been observed between inorganic source too too.
0
0,2
0,4
0,6
0,8
Selenium in feed (ppm) Selenium transfert in the egg yolk
1
1,2
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Vitamins transfered in the yolk
Vitamins transfered into the yolk and modifiable by feed: Vitamin A Vitamin E Vitamin D Riboflavin +++ Folic acid +++ Niacin +++ Thiamine +++ Pyridoxine +++ Panthotenic acid +++ Biotine +++ B12 +++
450 400 Yolk vitamiine E (µg/g)
‘
350 300 250 N h i 2003 Narahari 2003
200
Mendonça2002
150
Jiang et al 1994
100 50 0 0
100
200 300 Feed Vitamine E (ppm)
Vitamin E transfert from feed to the egg yolk
400
500
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Vitamins with easily egg yolk saturation
120 100
Folic a acid in egg g (µg / 100g egg)
‘
80 60 40
PEREZ-Vendrell2003 House et la 2002 Hebert et al 2005
20
Dickson et al 2006
0 0
20
40
60
Folic acid in feed (ppm)
80
100
120
140
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Vitamins with difficult egg yolk saturation
40,0 35,0 30,0
m mg vit E / 1 100g
‘
25,0 Narahari 2003
20,0
PEREZ‐Vendrell2003 Leeson et caston 2003
15,0
Galobart 2001 Galobart 2001 Wiliams 2003
10,0 5,0 0,0 0
200
400
600
800
Vitamine E ppm
1000
1200
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Transfert of carotenoid
Carotenoid C t id are wellll transfer t f into the egg yolk (not into the white).
Example of carotenoid well transfered : C th Canthaxanthine, thi citranaxantine, lutein, zeaxanthine, apo caroten ester
Apocarote en ester in th he egg (ppm m)
Transfert efficiencies are different according to the carotenoid use
50 45 40 35 30 25 20
Steinberg et al 2000
15
Steinberg et al 2001
10
Steinberg 2000b
5 0 0
10
20
30
40
Apocaroten ester in the feed (ppm)
Example of carotenoid transfert in the egg
50
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Antioxydant status of the eggs
An antioxidant is a molecule capable of slowing or preventing the oxidation of other molecules. Antioxydant molecules act in synergy to reduce the oxydative stress in an organism. i Strong antioxydants are : • Vitamine Vit i E / vitamine it i C • Selenium / zinc / copper / manganese (indirect action through enzymes) • Carotenoid (canthanxanthine / lutein /etc…) /etc ) • Polyphenol Most of them are transferred into the eggs and increase the antioxydant capacity of the eggs. Antioxydant have been shown to improve human health and hatchability
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Egg dry matter
Egg dry matter is an important parameter for egg processing plants which are producing egg powder and/or liquid egg. There is no evidence that nutrionnal factors affect directly the dry matter content of the eggs.
D Dry matter
Whole egg
Yolk
White
22 5/23 0 % 22.5/23.0 %
50 52% 50‐52%
10 13% 10‐13%
Whole egg dry matter depend on the white / yolk ratio ratio. At fixed age , when egg weight increases, egg white part increases more than the yolk. Nutrients which affect the egg weight (fat source and concentration and amino acids concentration) affect indirectly the egg dry matter
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Residues / contaminant
A lot of molecules are transfered in the egg, some good one but some bad one too… • • •
Dioxine (range) Medicament residue / metabolite (antibiotic / coccidiostat) Heavy metals (lead (lead, mercure mercure, cadnium cadnium,…))
Sources : - Feed : - Water W t : - Range : - Practices :
cross contamination / raw material pipes i / iinitial iti l water t quality lit soil / environnement use of products at the farm (water / spray), spray) overdosage
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Egg composition and management interaction Egg composition is linked to nutrients intake
Feed consumption
Feed composition
Daily y empty p y feeder Particle size = uniform feed Flock eveness Feeder space / bird
The target is to feed a flock not a single hen !
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Conclusion
Feed composition p has a strong g impact p on the egg gg q quality. y All the parts of the eggs are affected by the feed . Feed composition must be adapted to the egg quality requested and/or feed must be adjusted to solve problems off egg quality. lit Players y of the egg gg supply pp y chain are not requested q the same egg quality, so feed has to be adjusted according to the target. Management has to be adapted to secure feed intake, good and uniform intake at the right moment
. . . . . . .
Thank you for your attention
