Changes in eggshell mechanical properties, crystallographic texture and in matrix proteins induced by moult in hens
Changes in eggshell mechanical properties, crystallographic texture and in matrix proteins induced by moult in hens
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DOI：
10.1080/00071660500065425
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发表时间：
2005-06-01
影响因子：
2
通讯作者：
Nys, Y
中科院分区：
文献类型：
--
作者：
Ahmed, AMH;Rodriguez-Navarro, AB;Nys, Y
1.研究了蜕皮对蛋壳力学性能、有机基质成分和浓度以及蛋壳显微结构的影响。研究了有机基质和蛋壳微结构对蛋壳强度的影响.用氧化锌（20 g锌/ kg日粮）诱导53只78周龄伊莎褐蛋鸡发生换羽。换羽后的蛋重和蛋壳重无显著差异。换羽提高了破壳强度（28.09vs33.71N）.蜕皮后，蛋壳中方解石晶体的平均尺寸减小，晶体的不均匀性降低，但晶体取向基本保持不变.换羽后，蛋壳中总蛋白含量略有增加。蜕皮前后有机基质成分的SDS-PAGE图谱比较表明，某些条带的染色强度发生了变化。蜕皮后，与蛋壳形成相关的主要蛋白（OC- 116和OC- 17）的染色强度增强，而卵白色蛋白（卵转铁蛋白、卵清蛋白和溶菌酶）的染色强度减弱。ELISA证实了蜕皮后卵转铁蛋白的减少。其浓度与换羽前的断裂强度呈负相关.这些观察结果表明，蛋壳晶体大小的变化可能是由于有机基质成分的变化。这些变化可能为蜕皮后壳坚固性的改善提供了一种机制。
1. The effect of moult on eggshell mechanical properties, on composition and concentrations of organic matrix components and on eggshell microstructure was investigated. The observed changes were studied to understand the role of organic matrix and eggshell microstructure in eggshell strength.2. Moult was induced by zinc oxide ( 20 g zinc/ kg diet) in 53 ISA Brown laying hens at 78 weeks of age. No difference was observed for egg or eggshell weights after moult. In contrast, moult improved the shell breaking strength ( 28.09 vs 33.71 N).3. After moult, there was a decrease in the average size of calcite crystals composing the eggshell and in their heterogeneity, whereas crystal orientation remained basically the same.4. After moulting, the total protein concentration in eggshell increased slightly. The comparisons of SDS- PAGE profiles of the organic matrix constituents extracted before and after moulting showed changes in staining intensity of certain bands. After moult, bands associated with main proteins specific to eggshell formation ( OC- 116 and OC- 17) showed higher staining intensity, while the intensity of the egg white proteins ( ovotransferrin, ovalbumin and lysozyme) decreased. ELISA confirmed the decrease in ovotransferrin after moult. Its concentration was inversely correlated with breaking strength before moult.5. These observations suggest that changes in eggshell crystal size could be due to changes in organic matrix composition. These changes may provide a mechanism for the improvement in shell solidity after moulting.