Cuticle Proteins in Diverse Lines of Chickens

Abstract

This study investigated variability of cuticle proteins on the eggshell surface from different chicken lines, as they aged. Proteins from 10 eggs were removed from two commercial lines every 30 days from 20 - 66 weeks-of-age. In a separate study, cuticle proteins were removed from 12 eggs produced by five heritage lines and two commercial lines from the University of Alberta. Removal involved washing eggs in 1% SDS. Protein levels and molecular weight were determined using commercial protein assay and SDS-PAGE. Cuticle protein quantity harvested was highest for commercial white laying hens at 28 weeks-of-age and declined after 50 weeks for both types. Young layers produced more complex cuticles compared to older hens. Protein profiles indicated that 12, 18, 50 and 70kDa proteins were highest for Barred Plymouth Rock. This study suggests heritage lines have unique cuticle profiles compared to commercial chickens and hen age impacts cuticle protein profiles.