Effects of Tea Polyphenols on Egg Quality, Protein Gel Properties, Microstructure and Trace Element Contents in Egg Albumen

DU Jieming, ZHANG Keying, WANG Jianping, BAI Shiping, ZENG Qiufeng, PENG Huanwei, DING Xuemei

doi:10.3969/j.issn.1006-267x.2019.03.039

2019 , Vol. 31 >Issue 3: 1326 - 1333

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.03.039

Molecular Nutrition

Effects of Tea Polyphenols on Egg Quality, Protein Gel Properties, Microstructure and Trace Element Contents in Egg Albumen

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Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China

Received date: 2018-08-03

Online published: 2019-03-18

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Abstract

This test was conducted to evaluate the effects of tea polyphenols (TP) on egg quality, protein gel properties, microstructure and trace element contents in egg albumen. A total of seven hundred and twenty 35-week-old Lohmann laying hens were randomly divided into 5 groups with 6 replicates per group and 24 hens per replicate. Hens in the control group were fed a basal diet, while those in the experimental groups were fed the basal diets supplemented with 200, 400, 600 and 800 mg/kg TP, respectively. The test lasted for 8 weeks after 2-week adaption. The results showed that, compared with the control group, TP supplementation significantly increased the albumen height and Haugh unit at the 8^th week (P<0.05), significantly decreased the protein gel strength, hardness, gumminess and chewiness (P<0.05), and had quadratic effects on the above indices with the TP supplemental level increasing (P<0.05). Adding 200, 400 and 600 mg/kg TP made the egg albumen showed porous, loose, irregular and reticular structure. TP supplementation significantly decreased the contents of copper and manganese in egg albumen (P<0.05), while had no significant difference on the contents of zinc and iron in egg albumen (P>0.05). It is concluded that TP supplementation can increase egg white quality, improve the protein gel properties, and decrease the contents of copper and manganese in egg albumen. The optimum supplemental level of TP is 400 mg/kg.

Key words： tea polyphenols; egg quality; gel properties; microstructure; trace element

Cite this article

DU Jieming, ZHANG Keying, WANG Jianping, BAI Shiping, ZENG Qiufeng, PENG Huanwei, DING Xuemei . Effects of Tea Polyphenols on Egg Quality, Protein Gel Properties, Microstructure and Trace Element Contents in Egg Albumen[J]. Chinese Journal of Animal Nutrition, 2019 , 31(3) : 1326 -1333 . DOI: 10.3969/j.issn.1006-267x.2019.03.039

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