Egg Yolk IgY: A Novel Trend of Feed Additives to Limit Drugs and to Improve Poultry Meat Quality

作者：Mohamed A. Hussein, Ibrahim F. Rehan, Ahmed F. Rehan, Nesreen Eleiwa, Mootaz A.M. Abdel-Rahman, Sohaila G. Fahmy, Ahmed S. Ahmed, Mohammed Youssef, Hassan Mahmoud Diab, Gaber El‐Saber Batiha, Sara T. Al‐Rashood, Haseeb A. Khan, Obeid Shanab, Eslam Ahmed, Hamdy A. Hassan, Asmaa Elnagar, Amr Elkelish, Abd El‐Latif Hesham, Mohamed Abdelfattah Maky · 发表于：Frontiers in Veterinary Science · 年份：2020 · DOI：10.3389/fvets.2020.00350 · 被引用次数：22 · 研究领域：Animal Nutrition and Physiology、Animal health and immunology、Meat and Animal Product Quality

Drugs 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 consumers. The egg yolk immunoglobulin Y (IgY) is a promising a natural replacement for antibiotics in the broilers' diet. There is a scarce focusing on the influence of probiotics and IgY on the quality and nutritive values of broilers’ meat and whether it can efficiently displace the anti-microbial power of antibiotics. Herein, we used forty Ross chicks (1.2 ± 0.43 day old) and separate them into four groups with variant feed additives (basal diet "control", probiotic, IgY, and probiotic + IgY). Our findings showed that the combination group of probiotic and IgY supplementation enhanced carcasses quality traits and decreased the pH values that could retard spoilage bacteria and improve shelf life and meat quality. Also, the same group achieved a significant reduction in the thiobarbituric acid value, indicating an improvement of meat quality. Moreover, color, shear force, water holding capacity, and cooking loss were most accepted 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, P < 0.001) in this combined one which revealed the highest nutritive values. Staphylococcus aureus and Escherichia coli could n...