Cute-Egg, improvement of eggshell cuticle quality to reduce vertical transmission of zoonotic and pathogenic organisms

Cute-Egg，改善蛋壳角质层质量，减少人畜共患病和致病生物的垂直传播

• 批准号: BB/K007092/1
• 负责人: Ian Dunn
• 金额: $ 48.23万
• 依托单位: University of Edinburgh
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2013
• 资助国家: 英国
• 起止时间: 2013 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FK007092%2F1
• 关键词: Cute; Egg; improvement; eggshell; cuticle

The poultry industry relies on artificial incubation of eggs to prevent the transfer of micro-organisms from one generation to the next. Despite this the vertical transmission from broiler and layer breeders to production flocks has been identified by the European food safety agency as the most likely route of transfer of antibiotic resistant e-coli and salmonella. There is also the opportunity for transmission of micro-organisms to occur during the collection and transport of eggs. Irrespective of the route or site of transfer, the entry of micro-organisms harmful to the egg contents is undesirable for food safety, animal and human health.The cuticle is a protein layer which covers the surface of the egg and fills the gas exchange pores in the shell through which the embryo 'breathes'. The cuticle forms the first line of defence to the penetration of bacteria derived both from transmission in the cloaca (where the egg and faeces exit the chicken) and transmission from the environment e.g. contact with collecting belts or handling equipment. In preliminary studies we have been able for the first time to quantify the cuticle deposition on eggs using a relatively cumbersome two-stage process and estimate the importance of genetics for this trait (heritability, 0.27). This suggested that the trait has good potential for genetic selection to improve it. We also have evidence that the natural variation in cuticle deposition is responsible for differences in the ability of bacteria to penetrate the egg. This demonstrated that eggs with good cuticle deposition were never penetrated by E. coli whereas eggs with poor cuticle quality were frequently penetrated. This means that selection for better cuticle deposition will reduce micro-organism contamination of eggs.In this proposal we will address the physiochemical, physiological and genetic parameters that characterise the cuticle and use this information to develop a simple one step measurement tool for cuticle assessment using the natural fluorescence of the cuticle. Both the amount and the degree to which the proteins are modified by the addition of sugar residues (glycosylation) will be quantified. In the first instance this will be achieved using a matrix of wavelengths of light both shone on and emitted from the egg surface. This will allow the wavelengths to be selected which can best distinguish the cuticle from potential interfering substances such as feather debri or pigment. A simple to use measurement tool will be built using this information. The amount of modification of the cuticle proteins by sugar residues will be assessed by how they change the rate at which the emission of fluorescent light occurs. Both measurements will be used to estimate reliably the contribution of genetics to variation in cuticle coverage in meat and egg laying strains of poultry. We will also determine genetic correlations with important production parameters to ensure there are no major negative consequences that might occur when the cuticle is selected for. As well as the contribution of genetics to variation in the trait, we will measure the contribution of environmental influences such as stress, age and how the hormones involved in the expulsion of the egg control cuticle deposition. In the project we will also characterise how the cuticle and its degree of modification by sugars acts both as a physical and a chemical barrier to bacteria and extend our understanding of the genes involved with cuticle formation and their expression.Overall this will provide the information required to allow accurate genetic selection for improved cuticle coverage to reduce the risk of pathogens entering the egg. We will also gain fundamental knowledge about the biological mechanisms which give rise to the cuticle and its role as a physical and chemical barrier to microbial penetration.

家禽业依靠人工孵化鸡蛋来防止微生物从一代转移到下一代。尽管如此，欧洲食品安全局已确定从肉鸡和蛋鸡饲养者到生产群的垂直传播是抗生素耐药性大肠杆菌和沙门氏菌最可能的传播途径。在收集和运输鸡蛋的过程中也有机会传播微生物。无论转移的途径或地点如何，有害于蛋内容物的微生物的进入对食品安全、动物和人类健康都是不可取的。角质层是一层蛋白质，覆盖在蛋的表面，并填充在壳中的气体交换孔，胚胎通过这些孔“呼吸”。角质层是防止细菌侵入的第一道防线，这些细菌既来自泄殖腔（鸡的蛋和粪便排出鸡的地方）的传播，也来自环境的传播，例如与收集带或处理设备接触。在初步研究中，我们首次能够使用相对繁琐的两阶段过程来量化卵上的角质层沉积，并估计遗传对该性状的重要性（遗传力，0.27）。我们也有证据表明，角质层沉积的自然变化是细菌穿透鸡蛋能力差异的原因。这表明，具有良好角质层沉积的卵从未被E.而表皮质量差的鸡蛋经常被穿透。这意味着选择更好的角质层沉积将减少鸡蛋的微生物污染。在本提案中，我们将讨论角质层的理化，生理和遗传参数，并利用这些信息开发一个简单的一步测量工具，利用角质层的自然荧光进行角质层评估。通过添加糖残基（糖基化）对蛋白质进行修饰的量和程度都将进行定量。在第一种情况下，这将使用照射在蛋表面上和从蛋表面发射的光的波长矩阵来实现。这将允许选择可以最好地将角质层与诸如羽毛碎屑或色素的潜在干扰物质区分开的波长。一个简单易用的测量工具将建立使用这些信息。糖残基对角质层蛋白质的修饰量将通过它们如何改变荧光发射发生的速率来评估。这两种测量方法将用于可靠地估计遗传因素对家禽产肉和产蛋品系角质层覆盖率变化的贡献。我们还将确定与重要生产参数的遗传相关性，以确保在选择角质层时不会产生重大的负面后果。除了遗传对性状变异的贡献外，我们还将测量环境影响的贡献，如压力，年龄以及参与卵子排出的激素如何控制角质层沉积。在这个项目中，我们还将研究角质层及其被糖修饰的程度如何作为细菌的物理和化学屏障，并扩展我们对角质层形成及其表达相关基因的理解。总的来说，这将提供精确遗传选择所需的信息，以提高角质层覆盖率，降低病原体进入鸡蛋的风险。我们还将获得有关产生角质层的生物学机制及其作为微生物渗透的物理和化学屏障的作用的基本知识。

项目成果

Genetic variation and potential for genetic improvement of cuticle deposition on chicken eggs

• DOI: 10.1186/s12711-019-0467-5
• 发表时间: 2019-06-04
• 期刊: GENETICS SELECTION EVOLUTION
• 影响因子: 4.1
• 作者: Dunn, Ian C.;Woolliams, John A.;Bain, Maureen M.
• 通讯作者: Bain, Maureen M.

Cold atmospheric pressure air plasma jet disinfection of table eggs: Inactivation of Salmonella enterica, cuticle integrity and egg quality.

冷常压空气等离子喷射消毒食用鸡蛋：灭活肠道沙门氏菌、角质层完整性和鸡蛋质量。

• DOI: 10.1016/j.ijfoodmicro.2023.110474
• 发表时间: 2024
• 期刊: International journal of food microbiology
• 影响因子: 5.4
• 作者: Abdoli B

Developments in understanding and assessment of egg and egg product quality over the last century

• DOI: 10.1017/s0043933913000408
• 发表时间: 2013-06-01
• 期刊: WORLDS POULTRY SCIENCE JOURNAL
• 影响因子: 2.7
• 作者: Rossi, M.;Nys, Y.;Sirri, F.
• 通讯作者: Sirri, F.

Achieving sustainable production of eggs, Volume 1, Safety and quality

实现鸡蛋的可持续生产，第 1 卷，安全和质量

• DOI: 10.1080/00071668.2018.1452191
• 发表时间: 2018
• 期刊: British Poultry Science
• 影响因子: 2
• 作者: Dunn I

Genome wide association analysis of cuticle deposition in laying hens.

• DOI: 10.1016/j.psj.2023.102990
• 发表时间: 2023-10
• 期刊: POULTRY SCIENCE
• 影响因子: 4.4
• 作者: Wang, Zhang;Dunn, Ian C.;Wilson, Peter W.;Pertinez, Sandra Poyatos;Fulton, Janet E.;Arango, Jesus;Andersson, Bjoern;Schmutz, Matthias;Wolc, Anna
• 通讯作者: Wolc, Anna