The role of packaging on the flavor of fluid milk.

Few studies have addressed the effects of package material in the absence of light on contributions to fluid milk flavor. The objective of this study was to compare the sensory and chemical properties of fluid milk packaged in paperboard cartons, low-density polyethylene, high-density polyethylene (HDPE), polyethylene terephthalate (PET), linear low-density polyethylene (LLDPE), and glass. Pasteurized (high temperature short time, 77°C for 25 s) skim and whole milk were filled (280 mL ± 10 mL) into paperboard cartons, low-density polyethylene, HDPE, PET, LLDPE, and glass (control). Milks were stored at 4°C in the dark and sampled at d 0, 5, 10, and 15. Descriptive analysis was applied to document sensory profiles at each time point, and volatile compounds were extracted and identified by solid-phase microextraction with gas chromatography mass spectrometry and gas chromatography-olfactometry. Tetrad tests with consumers were conducted at d 10. Both skim and whole milks packaged in cartons had noticeable paperboard flavor by d 5 and higher levels of hexanal than skim and whole milks in other package types at d 5. Skim milks packaged in paperboard cartons and LLDPE had distinct refrigerator/stale flavor compared with milks in the other package types, concurrent with increased levels of refrigerator/package-related compounds including styrene, acetophenone and 2-ethyl-1-hexanol. Milks packaged in glass, PET and HDPE were not distinguished by consumers at d 10 post-processing. Package type influences fluid milk flavor, and these effects are greater in skim milk compared with whole milk. Paperboard cartons do not preserve milk freshness, as well as PET, HDPE, or glass, due to flavor migration and scalping. Glass remains an ideal barrier to preserve fluid milk flavor, but in the absence of light, HDPE and PET provide additional benefits while also maintaining fluid milk flavor.

Consumer perception of dried dairy ingredients: Healthy, natural, and sustainable?

Conscious consumerism is growing, along with consumer demand for socially conscious dairy products or dairy alternatives. To successfully position dairy products (especially conventional dairy) in this changing marketplace, dairy producers and processors must understand how to strategically use both on- and off-package messaging aligned with consumer perceptions. However, consumer perception of attributes such as sustainable, natural, and healthy is complex, and varies between product categories as well as among products within a category. The objective of this study was to characterize consumer definitions of the terms "sustainable," "natural," and "healthy" as they pertain to dried dairy ingredients. To meet this objective, we conducted an online survey with 3 maximum difference scaling exercises to determine the importance of 63 label claims to consumer definitions of the terms sustainable, natural, and healthy. The role of priming with dried ingredient processing information on consumer perception of these terms was also explored. Within the dried dairy ingredients category, there is extensive cognitive overlap between the terms sustainable, natural, and healthy. Priming did not affect consumer definitions of any of these terms. Certification-related claims were considered among the least important claims for consumer definitions of sustainable, natural, and healthy, whereas claims that were simple to read and visualize were considered among the most important. Claims related to animal welfare and happiness or simple, minimal ingredients and processing were considered by consumers to be important for all 3 terms. For each of these terms, there was a cluster of consumers who defined the term primarily by simple ingredients and minimal processing, and another cluster who defined the term primarily by happy cows and conscious farming practices. The terms sustainable and healthy each had a third, unique consumer cluster. This third definition cluster defined sustainability primarily by environmental effects, whereas this cluster defined healthy primarily in fitness and nutrition terms. Age and to a lesser extent, gender, affected importance placed on these 3 terms and also affected definition of the term. Understanding these consumer definitions provides insight on how to formulate marketing and educational messaging to speak to each consumer segment.

Consumer perception of the sustainability of dairy products and plant-based dairy alternatives.

Plant-based dairy alternative beverage sales have increased in recent years. Plant-based dairy alternatives often advertise on a platform of sustainability and environmental commitment. To successfully position and market dairy products in this competitive environment, dairy companies must understand the consumer definition of and importance placed on sustainability, as well as communicate sustainability information effectively. The objective of this study was to characterize consumer perception of the sustainability of milk and dried dairy ingredients and their respective plant-based alternatives. Focus groups and 2 online surveys were conducted. In the first survey, maximum difference scaling was used to rank the importance of specific dairy product attributes to sustainability, along with an exercise in which respondents selected whether a fluid milk or protein powder product was sustainable. A follow-up survey included 2 exercises in which respondents selected whether generic dairy products or dried dairy ingredients were sustainable, natural, healthy, trustworthy, or ethical. Over half of dairy product consumers reported that they looked for sustainability-related information. Consumers who purchased both plant-based dairy alternative and dairy products placed a higher self-reported importance on sustainability than those who purchased dairy products only. Focus group and survey maximum difference scaling results identified 5 key attributes for sustainability: minimal carbon footprint/greenhouse gas emissions, few/no preservatives, animal happiness and welfare, and simple/minimal ingredients. Plant-based dairy alternatives followed by fluid milk and protein powders were considered more sustainable than dairy products, but package type and organic status also played a role in consumer sustainability perception. Product labels were the most common source of sustainability information, although consumers also sought information on websites affiliated and unaffiliated with dairy companies. There was cognitive overlap among the terms sustainable, natural, healthy, ethical, and trustworthy as they relate to dairy products, but consumers used the terms distinctly. Consumers perceived differences in these terms between general categories of dairy as well as among products in a specific dairy category. Dairy companies may be able to differentiate themselves by helping consumers make these choices by simplifying sustainability-related messaging and by maintaining open, transparent communication regarding sustainability.

Role of sweeteners on temporality and bar hardening of protein bars.

Protein bars are one product that meet consumer demands for a low-carbohydrate, high-protein food. With such a large market for protein bars, producers need to find the correct texture and sweetness levels to satisfy consumers while still delivering a high-protein, low-carbohydrate bar. In the bar industry, bar hardening is a major concern, and currently the effects of non-nutritive sweeteners on bar hardening is unknown. Due to the negative implications of bar hardening, it is important to investigate the sweetener-protein relationship with bar hardening. The objective of this study was to characterize the effects of sweetener and protein source on flavor, texture, and shelf life of high-protein, low-carbohydrate bars. The iso-sweet concentration of sweeteners (sucralose, sucrose, monk fruit, stevia, and fructose) in pea protein (PP), milk protein (MP) and whey protein isolate (WPI) bars were established using magnitude estimation scaling and 2-alternative forced-choice testing. Descriptive analysis and temporal check-all-that-apply methods were then applied to determine flavor and temporal differences between the protein bars. Finally, an accelerated shelf life study was completed to understand how sweetener and protein types affect the shelf life of protein bars. The 15 protein bars formulated at iso-sweet concentration were all stored at 35°C and 55% humidity for 35 d, and measurements were taken every 7 d, beginning at d 1 (d 1, 7, 14, 21, 28, and 35). Bars made with MP required significantly less sweetener, compared with PP and WPI, to reach equal sweetness. Bars sweetened with stevia or monk fruit had distinct bitter and metallic tastes, and sucralose had a low metallic taste. Bars made with WPI were the most cohesive, and PP and WPI bars were more bitter and metallic compared with MP bars. Bars made with WPI and fructose were initially the hardest, but after d 14 they scored at parity with PP sucrose. There were no significant differences among bars in terms of hardness by d 21. Bars made with WPI were consistently denser at all time points than bars made with PP or MP. Bars made with PP were the driest and least cohesive and had the fastest rate of breakdown in the study. Non-nutritive sweeteners did not have a negative effect on bar hardness in low-carbohydrate, high-protein bars. Findings from this study can be applied to commercially produced protein bars for naturally sweetened bars with different protein types without negative effects on protein bar texture.

Effect of temperature and concentration on benzoyl peroxide bleaching efficacy and benzoic acid levels in whey protein concentrate.

Much of the fluid whey produced in the United States is a by-product of Cheddar cheese manufacture and must be bleached. Benzoyl peroxide (BP) is currently 1 of only 2 legal chemical bleaching agents for fluid whey in the United States, but benzoic acid is an unavoidable by-product of BP bleaching. Benzoyl peroxide is typically a powder, but new liquid BP dispersions are available. A greater understanding of the bleaching characteristics of BP is necessary. The objective of the study was to compare norbixin destruction, residual benzoic acid, and flavor differences between liquid whey and 80% whey protein concentrates (WPC80) bleached at different temperatures with 2 different benzoyl peroxides (soluble and insoluble). Two experiments were conducted in this study. For experiment 1, 3 factors (temperature, bleach type, bleach concentration) were evaluated for norbixin destruction using a response surface model-central composite design in liquid whey. For experiment 2, norbixin concentration, residual benzoic acid, and flavor differences were explored in WPC80 from whey bleached by the 2 commercially available BP (soluble and insoluble) at 5 mg/kg. In liquid whey, soluble BP bleached more norbixin than insoluble BP, especially at lower concentrations (5 and 10 mg/kg) at both cold (4°C) and hot (50°C) temperatures. The WPC80 from liquid whey bleached with BP at 50°C had lower norbixin concentration, benzoic acid levels, cardboard flavor, and aldehyde levels than WPC80 from liquid whey bleached with BP at 4°C. Regardless of temperature, soluble BP destroyed more norbixin at lower concentrations than insoluble BP. The WPC80 from soluble-BP-bleached wheys had lower cardboard flavor and lower aldehyde levels than WPC80 from insoluble-BP-bleached whey. This study suggests that new, soluble (liquid) BP can be used at lower concentrations than insoluble BP to achieve equivalent bleaching and that less residual benzoic acid remains in WPC80 powder from liquid whey bleached hot (50°C) than cold (4°C), which may provide opportunities to reduce benzoic acid residues in dried whey ingredients, expanding their marketability.

Effects of different vaccine combinations against Mycoplasma gallisepticum on the digestive and reproductive organ characteristics of commercial egg-laying hens.

Mycoplasma gallisepticum (MG) is a major and economically significant pathogen of avian species. When administered before lay, F-strain MG (FMG) can reduce egg production during lay, but the ts-11 strain of MG (ts11MG) does not exert this effect. Two trials were conducted to determine the effects of pre-lay vaccinations of ts11MG, MG-Bacterin (MGBac), or their combination, in conjunction with an FMG vaccination overlay after peak production on the digestive and reproductive organ characteristics of Hy-Line W-36 layers housed in biological isolation units (4 units per treatment, 10 birds per unit). The following vaccination treatments were administered at 10 wk of age (woa): 1) Control (no vaccinations); 2) MGBac; 3) ts11MG; and 4) ts11MG and MGBac combination (ts11MG+MGBac). At 45 woa, half of the birds were vaccinated with a laboratory stock of high passage FMG. In both trials, parameters determined in 4 birds per unit at 55 woa included: BW; fatty liver hemorrhagic syndrome incidence; mean number of mature ovarian follicles; ovarian, oviduct, and small intestine weights; and the weights and lengths of the various portions of the oviduct and small intestine. Treatment effects were observed for the weights of the entire small intestine and the duodenum, jejunum, and ileum, as percentages of BW; and for vagina weight as a percentage of total oviduct weight. In general, the weights of the small intestine and its 3 components were increased in response to the FMG vaccine that was administered at 45 woa. An FMG vaccination at 45 woa may increase relative intestine weight in layers; however, use of a prelay MGBac vaccine alone or in combination with ts11MG, with or without an FMG overlay, does not affect the gross characteristics of their digestive and reproductive organs, and may be used without having an adverse effect on their performance, as was observed in a previous companion study.

Effects of the in ovo injection of 25-hydroxycholecalciferol on the yolk and serum characteristics of male and female broiler embryos.

Serum concentrations of 25-hydroxycholecalciferol [25(OH)D3] in broiler embryos at 19 d of incubation:doi:have been shown to increase 3 times by the in ovo injection of 0.60 µg 25(OH)D3 on 18 doi. In this trial, effects of the injection of 25(OH)D3 at 18 doi on the yolks and sera of male and female Ross×Ross 708 broiler embryos were assessed. On 18 doi, embryonated eggs that were set in a single stage incubator were assigned to 6 replicate trays within each of 2 injection treatment groups. Treatments included those injected with 100 µL commercial diluent (control) and those injected with 0.60 µg 25(OH)D3 in 100 µL commercial diluent. On 19 doi, embryos and their yolk sacs were extracted for determination of sex, yolk weight, BW, serum CA and phosphorous concentrations, and yolk CA, phosphorous, moisture, dry matter, and lipid concentrations. The weight of female embryos with their attached yolk sacs as a percentage of set egg weight was greater than that of males (P=0.03). There were treatment×sex interactions for the weight of embryos with their attached yolk sacs relative to 19 doi egg weight (P=0.05) and for yolk CA concentration (P=0.004). In eggs that received 25(OH)D3, the weight of female embryos with their attached yolk sacs relative to 19 doi egg weight was higher than that of males (P=0.005), and percentage yolk CA was higher in control eggs containing female embryos in comparison to those containing males (P=0.007). An injection of 0.60 µg 25(OH)D3 at 18 doi eliminated yolk CA differences associated with embryo sex, suggesting that 25(OH)D3 may influence sex-related differences in the rate of yolk CA absorption by broiler embryos and may be related to subsequent sex-related differences in posthatch bone strength.

Effects of in ovo injection of organic zinc, manganese, and copper on the hatchability and bone parameters of broiler hatchlings.

Effects of the in ovo injection of commercial diluent containing supplemental microminerals (Zn, Mn, and Cu) on hatchability and hatching chick quality variables in Ross × Ross 708 broilers were examined. On 17 d of incubation (doi) eggs were subjected to 1 of 4 treatments using a commercial multi-egg injector. Treatments included non-injected (treatment 1) and diluent-injected (treatment 2) control groups. Those in treatment 3 received diluent containing 0.181, 0.087, and 0.010 mg/mL of Zn, Mn, and Cu, respectively, and those in treatment 4 received diluent containing 0.544, 0.260, and 0.030 mg/mL of Zn, Mn, and Cu, respectively. A total of 1,872 eggs were distributed among 4 treatment groups on each of 6 replicate tray levels. Hatchability of fertile eggs set (HF) was determined on 20.5 and 21.5 doi. On 21.5 doi, HF and mean hatching chick weight (MHW) were determined. One bird from each treatment replicate group was randomly selected, weighed, and necropsied for the extraction of their livers and tibiae. The tibiae fresh and dry weight, length, width, bone breaking strength (BBS), and percentage of bone ash (PBA) were determined. The dry livers were weighed and ashed. Injection treatment had no significant effect on HF at 20.5 doi. However, there was a significant injection treatment effect on HF at 21.5 doi. The HF of eggs at 21.5 doi in treatment 4 was significantly lower than that of the non-injected control group, with treatment 3 being intermediate. Furthermore, there were no significant treatment effects noted for MHW fresh and dry tibia weights, tibia length and width, tibia length to weight ratio, BBS, liver ash content, or percentage of minerals (Ca, P, Mg, Mn, and Zn) in the tibia ash. However, embryos from eggs that received treatment 4 had a significantly higher PBA in comparison to all other treatments. In conclusion, although treatment 4 negatively affected HF, the injection of diluent containing the high micromineral concentration has the potential to improve bone mineralization.

Effects of in ovo injection of organic trace minerals and post-hatch holding time on broiler performance and bone characteristics.

Effects of the in ovo injection of organic Mn, Zn, and Cu in association with post-hatch (POH) feed and water restriction on the performance and physical-chemical bone parameters of male Ross × Ross 708 broilers were examined. On 17 d of incubation, a total of 1,872 eggs were subjected to in ovo injection using a commercial multi-egg injector. Treatments (TRT) includingd non-injected and diluent-injected controls. The respective Zn, Mn, and Cu levels (mg/mL) added to the diluent of the low (LMD) and high mineral (HMD) TRT groups were 0.181, 0.087, and 0.010, and 0.544, 0.260, and 0.030, respectively. The 4 TRT groups were then sub-divided into 2 POH holding time (HT) groups, with 15 birds randomly allocated to each of 6 replicate pens in each of the 8 groups. The first HT group (0HT) had immediate access to water and feed, and the second HT group (24HT) contained birds that were kept in transport baskets for 24 h before being released. Performance was determined and selected birds were subsequently necropsied and their tibiae extracted for analysis. In comparison to birds from 24HT group, those in the 0HT group had a higher BW gain and feed intake, and a lower FCR through 21 d POH. The percentage of bone ash of the birds belonging to the HMD group was higher than all other TRT on d 1 POH and was higher than the non-injection control group on d 21 POH. On d 1, the LMD and HMD groups had higher tibial Mn concentrations than those of the control groups. On d 7, bones from the HMD group had a higher concentration of Mn than did the non-injected control group, and likewise, on d 21 POH, had a higher concentration of Zn than did the control groups. In conclusion, a 24HT negatively affected the performance of the birds during the first 2 wk POH; however, the LMD and HMD TRT had a positive influence on bone mineralization.

Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate.

The lactoperoxidase (LP) system may be used to achieve the desired bleaching of fluid whey with the addition of low concentrations (<50mg/kg) of hydrogen peroxide. The addition of an exogenous peroxidase (EP) to whey may also be used to aid in whey bleaching when the LP system is not fully active. The objectives of this study were to monitor LP activity in previously refrigerated or frozen milk, fluid whey, and whey retentate (10% solids) and to evaluate peroxidase activity in fluid whey and whey retentate (10% solids), with and without additional EP (2, 1, or 0.5 dairy bleaching units), over a range of pH (5.5-6.5) and temperatures (4-60°C). Subsequent experiments were conducted to determine the relationship between enzyme activity and bleaching efficacy. Raw and pasteurized milk, fat-separated pasteurized whey, and whey retentate (10% solids) were evaluated for LP activity following storage at 4 or -20°C, using an established colorimetric method. A response surface model was applied to evaluate both endogenous and EP activity at various temperatures and pH in freshly manufactured whey and retentate. Refrigerated or frozen storage at the parameters evaluated did not affect LP activity in milk, whey, or retentate. In fluid whey, with and without added EP, as pH decreased (to 5.5) and temperature increased (to 60°C), peroxidase activity increased. Retentate with EP exhibited behavior similar to that of fluid whey: as pH decreased and temperature increased, activity increased. However, in retentate without EP, as pH increased and temperature increased, activity increased. Enzyme activity was negatively correlated to bleaching time (time for >80% norbixin destruction) in fluid whey but a linear relationship was not evident in retentate. When fluid whey is bleached enzymatically, if pH is decreased and temperature is increased, the rate of reaction increases (e.g., bleaching occurs in less time). When bleaching in retentate, a higher pH (pH 6.5 vs. pH 5.5) is desired for optimal bleaching by the LP system. Due to processing restraints, this may not be possible for all dairy producers to achieve and, thus, addition of EP could be beneficial to improve bleaching efficacy.

Effects of the commercial in ovo injection of 25-hydroxycholecalciferol on broiler posthatch performance and carcass characteristics.

In ovo injection of 25-hydroxycholecalciferol [25(OH)D3] has been shown to improve hatchability of injected broiler eggs. Effects of the in ovo injection of commercial diluent containing various levels of 25(OH)D3 on broiler posthatch performance and carcass characteristics were investigated in 2 trials. On each of 10 tray levels of a single-stage incubator, all treatment groups were randomly represented with each containing 21 and 40 eggs in trials 1 and 2, respectively. Treatments included noninjected and diluent-injected (100 µL commercial diluent-injected) controls, and those that received 0.15, 0.30, 0.60, or 1.20 µg of 25(OH)D3 in trial 1 and 0.20, 0.60, 1.80, or 5.4 µg of 25(OH)D3 in trial 2, in 100 µL of commercial diluent using a commercial multi-egg injector on d 18 of incubation. On d 21 of incubation, chicks from each treatment replicate group were placed in corresponding floor pens. Feed intake, BW gain, and feed conversion were determined for the weekly and cumulative 0 to 21 d age intervals in trial 1 and for the weekly and cumulative 0 to 48 d age intervals in trial 2. In trial 2, 2 birds from each sex were selected from each treatment replicate group for determination of processing carcass characteristics on d 49 posthatch. Feed intake in the 0 to 7, 7 to 14, and 14 to 21 d age intervals and BW gain in the 0 to 7 and 14 to 21 d age intervals were affected by treatment in trial 2. The in ovo injection of up to 1.20 and 0.60 µg of 25(OH)D3 in trials 1 and 2, respectively, did not affect the BW gain of birds during the 0 to 7, 7 to 14, and 14 to 21 d age intervals compared with the noninjected and diluent-injected control groups. It was concluded that the in ovo injection of up to 1.20 µg of 25(OH)D3 into the amnion has no detrimental effect on the overall posthatch performance of broilers.

Effects of Mycoplasma gallisepticum vaccination on serum α1-acid glycoprotein concentrations in commercial layer chickens.

Increases in circulating acute phase protein (APP) levels occur in reaction to systemic infections in animals. However, no previous research has been conducted to monitor possible changes in APP levels of birds in response to prelay vaccinations of various live attenuated Mycoplasma gallisepticum vaccines in conjunction with their subsequent use as an overlay vaccine during the production period. Serum concentrations of the APP, α1-acid glycoprotein (AGP), were determined on d 0, 1, 3, 7, 14, and 28 after subjecting commercial laying hens to one of the following treatments at 10 wk of age (woa): 1) control (no vaccination); 2) ts-11 strain M. gallisepticum (ts11MG) vaccination; 3) M. gallisepticum-bacterin (MGBac) vaccination; and 4) ts11MG and MGBac combination (ts11MG & MGBac) vaccination. Furthermore, at 45 woa, the birds in half of the units assigned to each treatment group were vaccinated with high-passage F-strain M. gallisepticum (HpFMG). Birds in treatment 1 that were (single control) and were not (double control) vaccinated with HpFMG, and birds in treatments 2, 3, and 4 that were vaccinated with HpFMG were further tested during lay on d 0, 1, 3, 7, 14, and 28 after vaccination. On d 7, 14, and 28 postvaccination at 10 woa, the ts11MG & MGBac, ts11MG, and MGBac group AGP concentrations were not different from one another, but all were higher than those in the control group. Similarly, on d 3, 7, and 14 postvaccination, the single control, and the MGBac ts11MG, and ts11MG & MGBac treatment groups that were later vaccinated with HpFMG at 45 woa, were not different, but all were higher than that in the double control group. In conclusion, elevated circulation AGP concentrations may be used to detect and confirm subclinical infections in pullets up to 28 d after having been vaccinated with ts11MG, MGBac, or their combination. Furthermore, in association with depressed performance, elevated serum AGP concentrations in layers may be used to confirm HpFMG infections up to 28 d after its use as a vaccine.

Effects of commercial in ovo injection of 25-hydroxycholecalciferol on broiler bone development and mineralization on days 0 and 21 posthatch.

The effects of in ovo injection of 25-hydroxycholecalciferol [25(OH)D3] at various dosages on weight, breaking strength, and ash and mineral concentrations of left tibial bones in Ross × Ross 708 broilers on d 0 and 21 posthatch were investigated. Six treatment groups were equally represented on each of 10 tray levels (blocks) of a single-stage incubator. The 6 treatment groups, containing 21 eggs each, were randomly arranged on each tray level with respect to those on other tray levels. A multi-egg injector was used to inject eggs on d 18 of incubation according to their preassigned treatments. The experimental treatments included noninjected and diluent-injected (100 µL of commercial diluent) controls, and those that received 0.15, 0.30, 0.60, or 1.20 µg of 25(OH)D3 in 100 µL of diluent. On d 0 and 21 posthatch, 3 chicks from each treatment replicate group were randomly selected for necropsy and the subsequent extraction of their left tibial bones. Tibia samples were weighed and then subjected to breaking strength and ash concentration analysis. One of the 3 residual bone ash samples in each treatment replicate group was randomly selected, digested, and analyzed for Ca, P, Mg, K, Zn, and Mn concentrations. The relative weight, breaking strength, and percentage ash and mineral concentrations of broiler tibias on d 0 and 21 posthatch were not affected by treatment. However, trend analysis of percentage tibial ash on d 21 revealed a dosage effect (P = 0.068). The results of this study suggest that the in ovo injection of 0.15 to 1.20 µg of 25(OH)D3 on d 18 of incubation did not influence subsequent bone development or mineralization in Ross × Ross 708 broilers on d 0 and 21 posthatch. Nevertheless, further trend analysis suggested that increased dosage levels of 25(OH)D3 above 1.20 µg may have the potential to lead to increases in bone mineralization.

Effects of commercial in ovo injection of 25-hydroxycholecalciferol on bone development and mineralization in male and female broilers.

Improved bone development and mineralization in broilers have been attributed to the use of 25-hydroxylcholecalceiferol [25(OH)D3] as a dietary supplement. In this study, effects of the in ovo injection of 25(OH)D3 delivered in commercial diluent on 18 d of incubation (doi) on subsequent bone development and mineralization in male and female Ross × Ross 708 broilers were investigated. The variables investigated included bone mineral density and breaking strength, bone ash concentration, and calcium and phosphorus bone ash concentrations. In a single-stage incubator, with 6 treatments on each of the 10 tray levels, a total of 2,400 experimental broiler hatching eggs were evenly and randomly set. Eggs were treatment-injected and transferred to corresponding hatching baskets on 18 doi. Experimental treatment groups were those that received 0.2, 0.6, 1.8, or 5.4 µg of 25(OH)D3 that were delivered in 100 µL of commercial diluent. Noninjected and diluent-injected controls were also included. On 21 doi, chicks were pulled and placed in corresponding floor pens, and on each of d 0, 14, and 28 posthatch (poh), 2 birds of each sex from each pen were randomly selected for necropsy and extraction of both of their tibia bones. Bones from the right leg were subjected to mineral density analysis and those from the left leg were used to determine breaking strength and residual bone ash concentration. Furthermore, ash calcium and phosphorus concentrations on d 14 and 28 poh were determined. There was a treatment × sex × age interaction for bone breaking strength. Bone breaking strength in male birds on d 28 poh was higher in the 0.20, 0.60, and 1.80 µg of 25(OH)D3-injected treatment groups than in the diluent-injected control group. In conclusion, although the in ovo injection of 25(OH)D3 had no positive effect on the bone development of Ross × Ross 708 broilers through d 28 poh compared with noninjected controls, it may provide a benefit to those subjected to an injection of commercial vaccine diluent.

Effects of the commercial in ovo injection of 25-hydroxycholecalciferol on the hatchability and hatching chick quality of broilers.

The effects of the in ovo injection of commercial diluent containing various levels of 25-hydroxycholecalciferol [25(OH)D3] on hatchability and hatching chick quality variables in Ross × Ross 708 broilers were examined in 2 trials. All treatment groups, each containing 21 and 40 eggs in trials 1 and 2, respectively, were randomly represented on each of 10 replicate tray levels of a single-stage incubator. On 18 d of incubation (doi), eggs were subjected to 1 of 6 treatments using a commercial multi-egg injector. Treatments included noninjected and diluent-injected controls, along with those that received diluent containing 0.15, 0.30, 0.60, or 1.20 µg of 25(OH)D3 in trial 1 and 0.20, 0.60, 1.80, or 5.4 µg of 25(OH)D3 in trial 2. Hatchability of injected eggs (HI) was recorded on 20.5, 21.0, and 21.5 doi, and embryonic mortalities through 21.5 doi were determined. On 21.0 doi in each trial, the BW, body length, and weights and moisture concentrations of the livers and yolk sacs of male and female chicks in each replicate group were determined. In a preliminary trial, the in ovo injection of 0.60 µg of 25(OH)D3 on 18 doi significantly elevated its serum level concentrations in embryos on 19.25 doi. In both trials, the HI of noninjected controls through 21.0 doi was higher than that of diluent-injected controls. In trial 1, the HI of eggs on 21.0 doi after being injected with 0.30, 0.60, or 1.20 µg of 25(OH)D3 was higher compared with that of diluent-injected controls, and in trial 2, the HI of eggs on 21.0 and 21.5 doi after being injected with 0.60 µg of 25(OH)D3 was higher compared with that of diluent-injected controls. In conclusion, the in ovo injection of 0.60 µg of 25(OH)D3 may be used to alleviate depressions in HI in Ross × Ross 708 broiler hatching eggs that can occur in response to the in ovo injection of commercial diluent.

Utilizing in ovo telemetry to examine the effects of reduced incubation temperature on broiler embryo temperature and subsequent hatchability.

The current commercial broiler embryo experiences a rapid metabolism and growth rate and may produce more heat than those of the past. Consequently, it may be beneficial to lower standard incubation temperature for commercial broiler hatching eggs. The purpose of this experiment was to determine if lowering incubation temperature at 12 d of incubation (DOI) would affect embryo temperature (ET) in embryonated Ross 708 broiler hatching eggs. From 0 to 12 DOI, eggs were incubated under standard conditions (37.50°C dry bulb, 29.76°C wet bulb). At 12 DOI, temperature transponders were aseptically placed on the inner air cell membrane to measure air cell temperature (ACT) as an estimate of ET in 120 eggs. The eggs were then randomly assigned to 4 separate still-air incubators, each containing 30 eggs. Two replicate incubators were maintained at a standard (STRT; 37.5°C) or low (LTRT; 35.6°C) temperature treatment between 12 and 21 DOI. A significant positive correlation existed between incubator air temperature (IAT) and ACT across temperature treatment and in the STRT. However, IAT was not significantly correlated with ACT in the LTRT. A significantly higher ACT was observed in the STRT than in the LTRT for 88% of the readings taken between 12 and 21 DOI. Percent egg weight loss (PEWL) between 13 and 17 DOI did not significantly differ between temperature treatments. From 13 to 17 DOI, there was a significant positive correlation between PEWL and ACT in the STRT, however, no significant correlation occurred between PEWL and ACT in the LTRT. Percent hatch of fertile eggs containing live embryos at 12 DOI was 93.3% in the STRT and 100% in the LTRT. However, time of hatch occurred 14 to 19 h later and hatchling BW was lower in the LTRT than in the STRT. Although lowering IAT at 12 DOI may improve hatchability, an associated delay in hatch and a decrease in hatchling BW may not be commercially acceptable.

Effects of the in ovo injection of an Escherichia coli vaccine on the hatchability and quality characteristics of commercial layer hatchlings.

In the commercial egg industry, avian pathogenic Escherichia coli (APEC) can lead to significant economic loss. The Poulvac E. coli vaccine (PECV) is a commercially available attenuated live vaccine commonly applied via spray or drinking water to protect against losses associated with colibacillosis. The PECV has not been tested in layer hatching eggs using in ovo injection. Therefore, the purpose of this experiment was to determine the effects of injecting 50 µL of different doses of the PECV into Hy-Line W-36-layer hatching eggs on the hatchability and quality characteristics of hatchlings. At 18 d of incubation (DOI), treatments included 1 noninjected and 1 diluent-injected control. Furthermore, PECV treatments included a full dose (4.4 × 108E. coli CFU) or serial dilutions of the full dose to produce 4.4 × 106, 4.4 × 104, or 4.4 × 102 CFU doses of E. coli. In ovo injections targeted the amnion. Percent hatchability of live embryonated eggs (HI), percent residue eggs, hatchling mortality, and female chick whole and yolk-free BW, relative yolk sac weight, and body length were among the variables examined. Treatment significantly (P < 0.0001) affected HI, with HI being highest in the control groups (97.3% in the noninjected and 94.2% in the diluent-injected), and with HI values being 89.0, 88.9, 84.4, and 71.2% in the 4.4 × 102, 4.4 × 104, 4.4 × 106, and 4.4 × 108 CFU E. coli dose treatments, respectively. The percentage of live embryos that did not complete hatch but that pipped internally (P = 0.024) or externally (P < 0.0001) were significantly affected by treatment, with percentages being highest in the 4.4 × 108 CFU treatment. Female chick body length was significantly (P < 0.0001) affected by treatment and was longer in both control groups and in the 1 × 102 CFU E. coli treatment in comparison to all other treatments. Yolk-free female chick BW was significantly (P = 0.034) affected by treatment and was lower in the 4.4 × 106 CFU and 4.4 × 108 CFU treatments when compared to the diluent-injected control group. An increase in the E. coli concentration administered in the amnion of embryonated layer hatching eggs at 18 DOI decreased hatch success and female chick yolk-free BW and body length.

Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey.

The use of whey protein as an ingredient in foods and beverages is increasing, and thus demand for colorless and mild-tasting whey protein is rising. Bleaching is commonly applied to fluid colored cheese whey to decrease color, and different temperatures and bleach concentrations are used. The objectives of this study were to compare the effects of hot and cold bleaching, the point of bleaching (before or after fat separation), and bleaching agent on bleaching efficacy and volatile components of liquid colored and uncolored Cheddar whey. First, Cheddar whey was manufactured, pasteurized, fat-separated, and subjected to one of a number of hot (68°C) or cold (4°C) bleaching applications [hydrogen peroxide (HP) 50 to 500 mg/kg; benzoyl peroxide (BP) 25 to 100 mg/kg] followed by measurement of residual norbixin and color by reflectance. Bleaching agent concentrations were then selected for the second trial. Liquid colored Cheddar whey was manufactured in triplicate and pasteurized. Part of the whey was collected (no separation, NSE) and the rest was subjected to fat separation (FSE). The NSE and FSE wheys were then subdivided and bleaching treatments (BP 50 or 100 mg/kg and HP 250 or 500 mg/kg) at 68°C for 30 min or 4°C for 16 h were applied. Control NSE and FSE with no added bleach were also subjected to each time-temperature combination. Volatile compounds from wheys were evaluated by gas chromatography-mass spectrometry, and norbixin (annatto) was extracted and quantified to compare bleaching efficacy. Proximate analysis, including total solids, protein, and fat contents, was also conducted. Liquid whey subjected to hot bleaching at both concentrations of HP or at 100mg/kg BP had greater lipid oxidation products (aldehydes) compared with unbleached wheys, 50mg/kg BP hot-bleached whey, or cold-bleached wheys. No effect was detected between NSE and FSE liquid Cheddar whey on the relative abundance of volatile lipid oxidation products. Wheys bleached with BP had lower norbixin content compared with wheys bleached with HP. Bleaching efficacy of HP was decreased at 4°C compared with 68°C, whereas that of BP was not affected by temperature. These results suggest that fat separation of liquid Cheddar whey has no effect on bleaching efficacy or lipid oxidation and that hot bleaching may result in increased lipid oxidation in fluid whey.

Comparative evaluation of air cell and eggshell temperature measurement methodologies used in broiler hatching eggs during late incubation.

The current study was conducted to compare and contrast the uses of 2 devices (temperature transponder or infrared thermometer) and their locations (inner air cell membrane or outer eggshell surface) in Ross × Ross 708 broiler hatching eggs. The air cells of 14 embryonated and 10 nonembryonated eggs were implanted with temperature transponders on d 13.5 of incubation. Likewise, for these same eggs, eggshell surface temperature was detected with the use of transponders and an infrared thermometer. Temperatures were recorded every 12 h between 14.5 and 18 d of incubation, and graphs and corresponding regression values were used to track the temperatures over these time periods. The temperature readings using all methods in embryonated and nonembryonated eggs were positively correlated. In nonembryonated eggs, temperatures in the air cell and on the eggshell surface using transponders were higher than those on the eggshell surface using an infrared thermometer. Mean air cell temperature readings of embryonated eggs using transponders were higher than those of the eggshell, as determined with the use of transponders or an infrared thermometer. Furthermore, the differences in air cell temperature using transponders and eggshell temperature using an infrared thermometer in embryonated eggs increased with embryonic age. These readings confirmed increased embryo heat production during the incubational period examined. It was further concluded that when compared with actual embryo body temperatures determined in previous studies, the use of transponders in the air cells of broiler hatching eggs detected a higher and closer temperature than eggshell surface temperature. It is suggested that the air cell transponders in embryonated eggs circumvented the confounding effects of the thermal barrier properties of the eggshell and the flow of air across its surface.

Determination of embryonic temperature profiles and eggshell water vapor conductance constants in incubating Ross x Ross 708 broiler hatching eggs using temperature transponders.

The comprehensive profiles of the internal and external temperatures of embryonated Ross × Ross 708 broiler hatching eggs during incubation were determined using temperature transponders, and eggshell water vapor conductance (G(H2O)), specific G(H2O) (g(H2O); G(H2O) adjusted to a 100 g set egg weight basis), and G(H2O) constants (K(H2O)) were calculated. On each of 8 replicate tray levels of an incubator, 2 nonembryonated and 4 embryonated eggs were each implanted with a transponder on d 10.5 of incubation for the determination of internal (air cell) temperatures of nonembryonated (T(nem)) and embryonated (T(emb)) eggs, respectively. In addition, 2 water-filled vials, each containing a transponder, were used on each tray level for the determination of the external microenvironment temperatures (T(ext)) of the embryonated and nonembryonated eggs. Between 10.5 and 18 d of incubation, incubator data logger temperatures were determined every 5 min; and incubator dry bulb temperature, T(ext), T(nem), T(emb), and the difference between T(emb) and T(nem) (T) were determined every 12 h. Over the days of incubation, regression coefficients for T(emb) and T were positive, whereas the regression coefficient for T(nem) was negative. There was a significant day of incubation × type of temperature measurement (T(ext), T(nem), and T(emb)) interaction for temperature. Between 13 and 18 d of incubation, mean values of T(emb) readings that were recorded every 12 h were consistently higher than those of T(ext) and T(nem), indicating the importance of air cell transponder implantation for the efficient estimation of broiler embryo temperature. Furthermore, mean values of the percentage of daily incubational egg weight loss, G(H2O), g(H2O), and K(H2O) of the embryonated eggs were 0.54 ± 0.019%, 14.4 ± 0.56 mg of H2O/d per Torr, 25.0 ± 0.96 mg of H2O/d per Torr per 100 g, and 5.20 ± 0.205, respectively. The results suggest that transponders may be implanted in the air cells of broiler hatching eggs to detect incubational variations in T(emb) and to subsequently calculate G(H2O), g(H2O), and K(H2O).