The eggshell cuticle of the laying hen

被引：40

作者：

Samiullah, S. ^{[1
]}

Roberts, J. R. ^{[1
]}

机构：

[1] Univ New England, Sch Environm & Rural Sci, Armidale, NSW 2351, Australia

来源：

WORLDS POULTRY SCIENCE JOURNAL | 2014年 / 70卷 / 04期

关键词：

eggshell cuticle; egg washing; cuticle proteins; food safety; ENTERICA SEROVAR ENTERITIDIS; ELECTROLYZED OXIDIZING WATER; WHOLE EGG CONTAMINATION; AVIAN EGGSHELL; ANTIMICROBIAL ACTIVITY; SALMONELLA-ENTERITIDIS; MATRIX PROTEINS; BACTERIAL PENETRATION; HATCHING EGGS; CHICKEN EGG;

D O I：

10.1017/S0043933914000786

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The cuticle is the outermost layer, deposited on the palisade layer of the eggshell during the last 1.5-2 hr of eggshell formation in utero. It is a non-calcified, thin, water-insoluble layer composed mainly of glycoproteins with some carbohydrate and fat constituents. The cuticle functions as a protective layer which regulates gaseous exchange across the shell, acts as a first line of defence against microbial penetration across the eggshell and is associated with termination of calcite crystal growth during shell formation. The extent of cuticle deposition is influenced by hen age and strain. The physiological and microbiological characteristics of the hen eggshell cuticle are reviewed in relation to its protective functions.

引用

页码：693 / 707

页数：15

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