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Dietary methionine intake effects on egg component yield, composition, functionality, and texture profile analysis

D J Shafer1, J B Carey, J F Prochaska

  • 1Department of Poultry Science, Texas A&M University, College Station 77843-2472, USA.

Poultry Science
|July 10, 1998
PubMed
Summary
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Supplemental methionine (Met) impacts egg production. Higher Met levels increased albumen and yolk yield and protein content, but also emulsion instability at the highest dose.

Area of Science:

  • Animal Science
  • Poultry Nutrition
  • Food Science

Background:

  • Methionine (Met) is an essential amino acid crucial for poultry growth and egg production.
  • Optimizing Met supplementation is key for maximizing egg component yield and quality.
  • Understanding Met's impact on liquid egg functionality is vital for the egg processing industry.

Purpose of the Study:

  • To investigate the effects of varying supplemental methionine (Met) levels on liquid egg component yield, composition, and functionality in mature laying hens.
  • To determine if increased egg solids and crude protein (CP) content influence egg component functionality and protein profiles.
  • To provide insights for optimizing Met supplementation for enhanced liquid egg production.

Main Methods:

  • Feeding mature layers diets with supplemental Met ranging from 413 to 556 mg per hen per day (mg/HD).

Related Experiment Videos

  • Analyzing egg weight, component yield (albumen and yolk), total solids, and crude protein (CP) content.
  • Conducting texture profile analysis, feed ingredient functionality tests, and polyacrylamide gel electrophoresis (PAGE).

    • Main Results:

    • Albumen yield increased significantly at 507 and 556 mg/HD Met.
    • Yolk mass yield increased significantly at 556 mg/HD Met.
    • Albumen total solids and protein increased with Met consumption above 413 mg/HD.
    • Yolk CP increased significantly at 507 and 556 mg/HD Met.
    • Emulsion separation increased significantly at 556 mg/HD Met.
    • No significant differences were observed in albumen and yolk functionality (cake volume/height, gel plug hardness/springiness) or electrophoretic patterns at tested Met levels.

    Conclusions:

    • Supplemental methionine influences liquid egg yield and composition, particularly albumen and yolk protein content.
    • While higher Met levels enhance yield and protein, they may negatively impact emulsion stability.
    • Optimizing Met supplementation can be a valuable management strategy for maximizing liquid egg product quality and yield.