ArticleMolecules (Basel, Switzerland)2024
Modification of the Protein Amino Acid Content in Hen Eggs as a Consequence of Different Concentrations of Lupine and Soy in Feed.
Article in Molecules (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Lactobacillus salivarius SNK-6 improves egg quality, yolk nutrient composition, and yolk flavor profile in laying hens via modulation of tissue metabolites and Cecal microbiomes.Poultry science · 2026Article
- Feed Components and Egg Allergenicity: Impact of Lupin and Soybean Meal Inclusion on Hen Egg Immunoreactivity (ELISA-Based Study).Foods (Basel, Switzerland) · 2026Article
- Genetic Parameters of Egg Quality Traits and Albumen Density in White Leghorn Chickens.Animals : an open access journal from MDPI · 2026Article
- Optimizing Productive Performance of Laying Hen and Egg Quality Under Cold Stress: A Dietary Approach With Crude Protein, Methionine and Zinc.Veterinary medicine and science · 2025Article
- Optimizing low crude protein diet: Evaluating Glycine as a conditionally essential Amino Acid.Poultry science · 2025Review
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Authors and funding
7 authors.
Funding
Abstract
The effect of the diet modification (soybean and lupine addition) on the content of protein and amino acids (AA) in eggs was studied. Both the sampling day and the diet influenced the total protein content. In albumen, the lowest protein content (10.6%) was noted after administering a diet containing 25% lupine; in the same egg the yolk contained the most proteins (16.7%). In the content of nonessential AA (NAA) in egg yolks, differences were noted only for cysteine, with its the highest content in the yolks of the control group. The stable content of essential yolk amino acids (EAA) was observed only for isoleucine, leucine, tryptophan and phenylalanine. The highest contents of EAA and NAA were recorded in the yolks of the control group (~47 and ~53 g/100 g of protein, respectively) and in the group with 25% additions of lupine (~42 and ~51 g/100 g of protein, respectively). AA with constant content in the tested albumens were methionine, tryptophan and alanine. The highest content of EAA (>~42 g/100 g of protein) and NAA (>~62 g/100 g of protein) were determined in albumen of eggs determined in the group with at least 20% additions of lupine. The highest content of EAA for humans delivered eggs from groups 4-6 (with the addition of soy into the diet ≤5%). The protein sources used in the hen diet significantly influenced the content of protein and individual AA in the produced eggs.
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