Farmers Review Africa Sept/Oct 2018 FRA - September - October 2018 digital 5 | Page 54

FEATURE
IMPROVING NUTRITIONAL EGG VALUE
Effect of innovative emulsifier on egg
quality in layer hen diets
Dr. Paul W. Cardozo
Technical Department, Andrés
Pintaluba S.A.
T
he egg is one of the basic
principles pillars of our daily diet
with more protein (about 6 grams
/ egg). The egg white is formed by
four structures. Firstly, the chalazae,
immediately surrounding the yolk,
accounting for 3% of the white. Next
is the inner thin layer, which surrounds
the chalazae and accounts for 17%
of the white. Third is the firm or thick
layer, which provides an envelope or
jacket that holds the inner thin white
and the yolk. It adheres to the shell
membrane at each end of the egg and
accounts for 57% of the albumen.
Finally, the outer thin layer lies just
inside the shell membranes, except
where the thick white is attached to
the shell, and accounts for 23% of the
egg white (USDA, 2000). Regarding
albumen composition, the ovalbumin
(54%) and ovomucine (11%) are
responsible for the consistency of
albumen, and the lysozyme (3.4%) by
its antibacterial properties. The rest of
the egg proteins are found in the yolk
(16% of the yolk).
There can be no doubt that the
freshness of the egg and the shell
quality, including color and cleanliness,
are essential for acceptance or
rejection by consumers.
Appropriate measures should
be taken to promote egg quality
during the productive period of the
hens and to avoid dirty, potentially
contaminating eggs. The use of
additives such as biosurfactants can
improve the digestibility of fat, oils
and other nutrients increasing animal
52 |September - October 2018
productivity, as well as reducing feed
costs, that in several cases represent
more than 70 % of total production
costs.
Several studies performed by Andrés
Pintaluba S.A. on poultry and pigs
showed the beneficial effect provided
by the addition of an innovative
emulsifier called APSADIGEST. This
additive improves the digestibility
of energy, protein and amino acids
contents in the ration of feed.
Recent field trials show the benefits of
using APSADIGEST during the whole
cycle of laying hens. The application
of the additive not only maximized
the digestibility of the fat by acting
as emulsifier, but also improves the
internal and external characteristics of
the egg (shell hardness, less dirty egg
and broken).
These results of an increment of
egg quality, it can be attributed
to improved intestinal nutrient
absorption by higher concentrated
source of lysophospholipids present
in APSADIGEST which enhances
flow and transport of nutrient to target
issues by modulation of membrane
permeability.
Conclusion
The supplementation of APSADIGEST
in laying hen diets promotes higher
contents of albumen in the eggs,
considered of high biological value
due it is a source of high digestibility
protein for humans.
APSADIGEST not only improves the
internal egg quality, but also the
external quality (less broken and
dirty eggs), these factors have a very
important economic impact on the
profitability of the poultry industry.
Finally, APSADIGEST has clear and
proven benefits in animal nutrition, not
only as a potent emulsifier, but also
as an enhancer of nutrient absorption
allowing to make rations with a
minimal cost. working nations trying
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