Evaluation of the effect of enzymatic plant hydrolysate on the organoleptic, biochemical and microbiological parameters of laying hens' eggs

The paper presents the results of a study investigating the effects of a feed additive based on an enzymatically hydrolyzed soy protein solution on the morphometric, amino acid, and microbial parameters of laying hen eggs under industrial rearing conditions. Changes in egg weight, albumen, yolk mass, and shell thickness in both experimental and control groups over the course of the experiment were assessed along with the amino acid composition of chicken eggs. A positive yet non-statistically significant (p > 0.05) trend towards increased morphometric indices influenced by the additive was observed. These findings align with the hypothesized mode of action of the additive, potentially reflecting enhanced anabolic metabolism through easily accessible peptides and amino acids. Statistically significant increases (p < 0.05) were noted in the overall levels of essential, semi-essential, and dispensable amino acids, such as asparagine, glutamine, and cystine, directly indicating elevated biological value of egg products. Enrichment of the amino acid profile was attributed to the high bioavailability of the additives' peptide components, which are quickly absorbed in the digestive system and efficiently incorporated into biosynthetic pathways, circumventing energy-intensive enzyme-mediated degradation steps. Application of the Abiopeptide supplementation resulted in improvements in egg quality without adversely affecting sensory attributes or microbial safety. Conclusively, it is suggested that this type of feed additive may serve as an efficient means to optimize protein-mineral balance in laying hens, enhancing nutritional value while minimizing economic losses associated with egg production.