ArticleFrontiers in veterinary science2020
Egg Yolk IgY: A Novel Trend of Feed Additives to Limit Drugs and to Improve Poultry Meat Quality.
Article in Frontiers in veterinary science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 22 citations in OpenAlex.
- Egg-Derived Anti-SARS-CoV-2 Immunoglobulin Y (IgY) With Broad Variant Activity as Intranasal Prophylaxis Against COVID-19.Frontiers in immunology · 2022Trial
- Lutein and Astaxanthin Supplementation Induce Competitive Inhibition of Carotenoid Deposition in Egg Yolk.Animals : an open access journal from MDPI · 2025Article
- Insights into the evaluation, influential factors and improvement strategies for poultry meat quality: a review.NPJ science of food · 2024Review
- Effect of microencapsulation of egg yolk immunoglobulin Y by sodium alginate/chitosan/sodium alginate on the growth performance, serum parameters, and intestinal health of broiler chickens.Animal bioscience · 2023Article
- The potential role of SARS-CoV-2 infection in acute coronary syndrome and type 2 myocardial infarction (T2MI): Intertwining spread.Immunity, inflammation and disease · 2023Review
- Metformin and growth differentiation factor 15 (GDF15) in type 2 diabetes mellitus: A hidden treasure.Journal of diabetes · 2022Review
- Perspective, Opportunities and Challenges in Using Fennel (Antibiotics (Basel, Switzerland) · 2022Review
- Coccidiosis: Recent Progress in Host Immunity and Alternatives to Antibiotic Strategies.Vaccines · 2022Review
- Impact of Dietary Egg Yolk IgY Powder on Behavior, Meat Quality, Physiology, and IntestinalFrontiers in veterinary science · 2022Article
- Effects of α-glyceryl monolaurate on growth, immune function, volatile fatty acids, and gut microbiota in broiler chickens.Poultry science · 2021Article
Corrections and comments
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Authors and funding
19 authors at 9 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Drugs that are commonly used in poultry farms can potentially cause a detrimental effect on meat consumers as a result of chemical residues. Therefore, seeking a natural alternative is crucial for the health of the consumers. The egg yolk immunoglobulin Y (IgY) is a promising natural replacement for antibiotics in the broilers' diet. There is a scarce focus on the influence of probiotics and IgY on the quality and the nutritive values of broiler meat and whether it can efficiently displace the anti-microbial power of antibiotics. Herein we used 40 Ross chicks (1.2 ± 0.43 days old) and separated them into four groups with variant feed additives (basal diet "control," probiotic, IgY, and probiotic + IgY). Our findings showed that the combination of probiotic and IgY supplementation enhanced the carcass quality traits and decreased the pH values that could retard spoilage due to bacteria and improve shelf life and meat quality. The same group also achieved a significant reduction in thiobarbituric acid value, indicating an improvement of meat quality. Moreover, color, shear force, water holding capacity, and cooking loss were most acceptable in broiler meat supplemented with IgY, which confirmed the highest carcass quality. Notably, the weight gain in the combination group has been greatly increased. Also, the protein percentage was the highest (22.26 ± 0.29,
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