Chicken antibodies are not only a part of immune defense but are more and more popular commercial products in form of chicken polyclonal, monoclonal or recombinant antibodies. We produced and ...characterized mouse monoclonal antibodies (mAbs) that recognize epitopes located on heavy or light chain of chicken immunoglobulin Y (chIgY) shared also by some other Phasianidae birds. The use of mAbs 1F5 and 2F10 that recognize heavy chain on chIgY common epitopes was demonstrated on immunoglobulins of turkey, pheasant and peafowl. Chicken IgY light chain specific mAb 3E10 revealed the presence of common epitopes on immunoglobulins of turkey, pheasant and sparrow. Monoclonal antibody clone 1F5/3G2 was used to prepare horseradish peroxidase (HRP) conjugate and immunoadsorbent column. Conjugated mAbs were demonstrated to be excellent secondary antibodies for diagnostics of certain infections in different avian species. Since they do not react with mammalian immunoglobulins using our mAbs as secondary antibodies in human serodiagnostics would minimize background staining that appears when using mouse detection system. In dot immunobinding assay (DIBA) and immunoblot assay they recognized specific IgY antibodies against Mycoplasma synoviae, Mycoplasma gallisepticum and Newcastle disease virus in sera of infected or vaccinated birds. Immunoadsorption as a method for removal of IgY from samples in which Mycoplasma synoviae specific IgY was predominant immunoglobulin class enabled more exact demonstration of specific IgA and IgM antibodies. Herein we are presenting effective mAbs useful in diagnostics of avian and mammalian infections as well as in final steps of detection and purification of chicken antibodies and their subunits produced in vivo or in vitro as polyclonal, monoclonal or recombinant antibodies.
The aim of the work was to determine the effect of dietary As additions (39.6 m g As2O3/g) on tissues Se and I concentration of 49 weeks old Rhode Island Red laying hens. After 19 days blood was ...collected by anterious heart puncture and after slaughter following organs were collected: liver, kidney, lung, muscle (musculus pectoralis superficialis) and plumage. Se and I concentration were determined with radiochemical neutron activation analysis and the results were expressed on dry matter basis. In trial group the most Se concentration was found in kidney, followed by liver, blood, lung, muscle and plumage. In trial group the most I concentration was found in plumage, followed by kidney, lung, liver, blood and muscle. Added As in the feed significantly increased Se concentration in lung, I concentration in muscle and it significantly decreased I concentration in blood.
Raziskali smo vpliv različnih provenienc piščancev, spola živali in kosa (bedra vs. prsa) na senzorične in instrumentalne parametre kakovosti mesa. Tri tuje provenience (arbor acres, avian, ross) in ...dva domača križanca piščancev (prelux-bro1, prelux-bro2) smo spitali v kletkah do starosti 47 dni. Iz vsake skupine smo za analizo odbrali po 8 živali (4 jarčke, 4 petelinčke), od katerih smo po toplotni obdelavi (pečenje do Ts= 80o C) senzorično analizirali meso prs in beder (profil barve, teksture, arome) ter naredili instrumentalno analizo teksture z INSTRON aparatom kot rezno trdnost prečno (RTP) in vzdolžno (RTV). Ugotovili smo statistično značilen vpliv provenience na vonj in aromo mesa, ki sta najslabša pri piščancih ross, prav ti pa imajo najbolj mastno in mehko meso. Meso petelinčkov je v vseh senzoričnih lastnostih višje ocenjeno od mesa jarčk; za sočnost, mastnost in občutek v ustih so razlike značilne. Prsa imajo nasproti bedrom značilno večje RTP in RTV vrednosti, kar se sklada s slabšo senzorično ocenjeno mehkobo. Prsa so v primerjavi z bedri prav tako višje ocenjena za barvo in vonj, medtem ko so nižje ocenjena za sočnost, mastnost in občutek v ustih. Ugotovljene so tudi značilne korelacije med instrumentalno izmerjenimi ter senzorično izvrednotenimi lastnostmi teksture mesa piščancev.
The aim of this study was to determine the effect of different rearing systems on the skin colour of commercial broilers. Research was carried out on 100 broilers of two different provenances (ross ...208 and prelux-bro) up to 56 days of age. In the first half of the experiment the broilers were fed according to standard technology with bro starter which contained 23.44 % crude protein and 12.98 MJ/kg metabolizable energy. On the 28th day broilers were divided into two groups and fed with bro finisher which contained 70 % cereals, 14.0 % crude protein and 16.26 MJ/kg metabolizable energy. Half of the broilers were kept indoors without access to the grassland, while the other half had free access during the day (12 hours). Free range broilers showed a higher degree of pigmentation in skin colour than the broilers in confinement. The differences were statistically significant for the L* (lightness) and b* (yellowness) values.
Namen raziskave je bil proučiti vpliv provenience pitovnih piščancev in spola živali na senzorično kakovost celih piščancev po toplotni obdelavi. Za poskus smo odbrali po osem piščancev (4 jarkice in ...4 petelinčke) treh tujih provenienc: arbor acres (AA), avian (A), ross (R) in dva križanca domače provenience: prelux-bro1 (PB1) in prelux-bro2 (PB2). Po zakolu in zmrzovanju smo piščance toplotno obdelali s postopkom pečenja pri 190o C do središčne temperature v prsih Ts=80o C, nakar je bila opravljena senzorična analiza celih piščancev: barva, tekstura, mastnost in aroma kože, ter skupni vtis po kompletni analizi mesa beder in prsi. Rezultati so pokazali, da provenienca piščancev značilno vpliva na barvo in skupni vtis, deloma tudi na mastnost kože. Najboljšo barvo imajo piščanci A, najslabšo PB1, ki so bili hkrati najmanj mastni. Na teksturo in aromo kože pečenih piščancev provenienca ni vplivala. Petelinčki so za večino senzoričnih lastnosti značilno višje ocenjeni kot jarčke, z izjemo arome kože, ki se med spoloma ni razlikovala. Očiten je tudi značilen vpliv ocenjevalcev na ocene senzoričnih lastnosti.
Namen raziskave je bil proučiti vpliv provenience pitovnih piščancev in spola živali na senzorično kakovost celih piščancev po toplotni obdelavi. Za poskus smo odbrali po osem piščancev (4 jarkice in ...4 petelinčke) treh tujih provenienc: arbor acres (AA), avian (A), ross (R) in dva križanca domače provenience: prelux-bro1 (PB1) in prelux-bro2 (PB2). Po zakolu in zmrzovanju smo piščance toplotno obdelali s postopkom pečenja pri 190o C do središčne temperature v prsih Ts=80o C, nakar je bila opravljena senzorična analiza celih piščancev: barva, tekstura, mastnost in aroma kože, ter skupni vtis po kompletni analizi mesa beder in prsi. Rezultati so pokazali, da provenienca piščancev značilno vpliva na barvo in skupni vtis, deloma tudi na mastnost kože. Najboljšo barvo imajo piščanci A, najslabšo PB1, ki so bili hkrati najmanj mastni. Na teksturo in aromo kože pečenih piščancev provenienca ni vplivala. Petelinčki so za večino senzoričnih lastnosti značilno višje ocenjeni kot jarčke, z izjemo arome kože, ki se med spoloma ni razlikovala. Očiten je tudi značilen vpliv ocenjevalcev na ocene senzoričnih lastnosti.
The aim of the work was to determine the effect of dietary As additions (39.6 m g As2O3/g) on tissues Se and I concentration of 49 weeks old Rhode Island Red laying hens. After 19 days blood was ...collected by anterious heart puncture and after slaughter following organs were collected: liver, kidney, lung, muscle (musculus pectoralis superficialis) and plumage. Se and I concentration were determined with radiochemical neutron activation analysis and the results were expressed on dry matter basis. In trial group the most Se concentration was found in kidney, followed by liver, blood, lung, muscle and plumage. In trial group the most I concentration was found in plumage, followed by kidney, lung, liver, blood and muscle. Added As in the feed significantly increased Se concentration in lung, I concentration in muscle and it significantly decreased I concentration in blood.
Chicken antibodies are not only a part of immune defense but are more and more popular commercial products in form of chicken polyclonal, monoclonal or recombinant antibodies. We produced and ...characterized mouse monoclonal antibodies (mAbs) that recognize epitopes located on heavy or light chain of chicken immunoglobulin Y (chIgY) shared also by some other Phasianidae birds. The use of mAbs 1F5 and 2F10 that recognize heavy chain on chIgY common epitopes was demonstrated on immunoglobulins of turkey, pheasant and peafowl. Chicken IgY light chain specific mAb 3E10 revealed the presence of common epitopes on immunoglobulins of turkey, pheasant and sparrow. Monoclonal antibody clone 1F5/3G2 was used to prepare horseradish peroxidase (HRP) conjugate and immunoadsorbent column. Conjugated mAbs were demonstrated to be excellent secondary antibodies for diagnostics of certain infections in different avian species. Since they do not react with mammalian immunoglobulins using our mAbs as secondary antibodies in human serodiagnostics would minimize background staining that appears when using mouse detection system. In dot immunobinding assay (DIBA) and immunoblot assay they recognized specific IgY antibodies against Mycoplasma synoviae, Mycoplasma gallisepticum and Newcastle disease virus in sera of infected or vaccinated birds. Immunoadsorption as a method for removal of IgY from samples in which Mycoplasma synoviae specific IgY was predominant immunoglobulin class enabled more exact demonstration of specific IgA and IgM antibodies. Herein we are presenting effective mAbs useful in diagnostics of avian and mammalian infections as well as in final steps of detection and purification of chicken antibodies and their subunits produced in vivo or in vitro as polyclonal, monoclonal or recombinant antibodies.
