Designer Poultry Eggs

Innovations, Applications, and Future Outlook
Erscheinungsjahr 2025
ISBN: 978-0-443-34262-2
Verlag: Elsevier Science

Buch, Englisch, 325 Seiten, Format (B × H): 152 mm x 229 mm

Traditional farming methods often intersect with groundbreaking advancements in the poultry industry, from nutritional optimization to genetic innovations. Compiling research and creating practical methods for industry stakeholders can pose a challenge. Fortunately, Designer Poultry Eggs: Innovations, Applications, and Future Outlook empowers readers with actionable knowledge and strategies for omega-3 enrichment, vitamin, mineral, and antioxidant enrichment, reduced cholesterol content, and more. Ethical, sustainability and safety considerations are discussed and case studies exemplify success stories of implementation. This practical, one-of-a-kind reference draws from numerous areas of study, including genetic engineering, nutrigenomics, animal feed science, food safety, sustainability and more. Designer Poultry Eggs: Innovations, Applications, and Future Outlook is an essential read for egg producers and for poultry researchers working in both academic and industry settings.

Autoren/Hrsg.

Giri, Arup

Magnuson, Andrew

Kalia, Sahil

Fachgebiete

• Naturwissenschaften Agrarwissenschaften Tierhaltung
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Nutritional Innovations in Poultry Farming for Designer Eggs
2. Technologies for Omega-3-Enriched Eggs Production
3. Strategies for Low-Cholesterol Eggs Production
4. Technologies for Vitamin-Enriched Eggs
5. Technologies for Mineral-Enriched Eggs
6. Technologies for Antioxidant-Enriched Eggs
7. Technologies for Pharmaceuticals and Therapeutic Antibodies in Eggs
8. Technologies for Enhancement of Antimicrobial Properties in Poultry Eggs
9. Genetic Engineering for Designer Eggs Production
10. Future Perspectives and challenges for Designer Poultry Eggs Production

Über Autor(innen)

Giri, Arup
Dr. Arup Giri is Associate Professor in the Department of Zoology, Baba Mastnath University, India. He obtained his MSc in Zoology from the University of Calcutta and his PhD in Life Sciences from Bharathiar University, India. Dr. Giri's research focuses on nutrition and environmental toxicology, and he has participated in several book projects, including Elsevier's Designer Poultry Eggs; Exploring Noninvasive Disease Biomarkers with Urinary Omics Analysis; and Waste to Resources.

Kalia, Sahil
Dr. Sahil Kalia is working as a Postdoctoral Associate in the Department of Animal Science at Iowa State University, USA. He has about 11 years of research experience in poultry nutrition and intestinal physiology. Before joining Iowa State University he did 3 years of postdoctoral research at the Department of Animal Science at IVY League Cornell University, USA. Dr. Kalia did his Ph.D. research in poultry nutrition at DRDO-Defence Institute of High Altitude Research, India. His thrust areas of research are Molecular Poultry nutrition and Animal Physiology. He has published about 25 research articles and 2 book chapters in reputed journals/publishers including Nature Publishing Group, Elsevier, BMC, Springer, Willey, Taylor & Francis. He is a reviewer of over 16 Animal Nutrition Journals. He is also a recipient of EB1-A awarded by USCIS.

Magnuson, Andrew
Dr. Magnuson received a B.S. degree in Animal Science from Cornell University with a distinction in research focusing on laying hen nutrition. This was followed by an M.S. degree in Poultry Nutrition from the University of Arkansas where he determined novel plasma biomarkers for phosphorus metabolism which translate across breeders to their broiler progeny. Next, he returned to Cornell University to pursue a Ph.D. in Animal Nutrition which focused on enriching the eggs of laying hens and meat of broilers with various health promoting agents to improve their value for human nutrition. Enriched compounds included the phytochemical astaxanthin, the long chain omega-3 docosahexaenoic acid, and calcifediol. These compounds were mainly derived from marine sources but shared a lipophilic nature and readily accumulated within animal tissue including products such as egg yolk and meat. Continuing this work with lipids in animal products during his postdoctoral training as a USDA chemist he measured the branched-chain fatty acid contents of dairy and published a method to quantify and speciate sphingomyelin in bovine and caprine dairy utilizing lithium adducts with infusion mass spectrometry. This mass-spectrometric method was employed to speciate sphingomyelin to better understand how agricultural practices and breed can influence the lipidomic composition of dairy with the publication being prepared for submission. Currently he is a postdoctoral associate at the University of Vermont utilizing techniques he has developed throughout his career to determine how to further increase the amount of branched-chain fatty acids in dairy foods through a targeted feeding strategy involved forage amount and supplements to enhance bioactive lipid synthesis in dairy cows.