Results 291 to 300 of about 21,482 (322)

Effects of dietary L-leucine supplementation on performance, egg quality, serum biochemical parameters, antibody titer, and egg cholesterol content of laying hens. [PDF]

Poult Sci
Motallebi AA, Shahir MH, Nemati MH.
europepmc   +1 more source

Effect of supplementation continuously in pullet and early lay period with <i>Bacillus subtilis</i> and yeast cell wall on the intestinal morphology, bone parameters, and egg quality of hens. [PDF]

Front Vet Sci
Gao H, Xiao J, Zhang Q, Man H, Tang X, Wang Z, Fang R, Jiang S.   +7 more
europepmc   +1 more source

Comparison of laying performance and egg quality between peak and late laying phases in Korean quail. [PDF]

Poult Sci
Ma Y, Lu L, Chen Q, Hua X, Zhang X, Zhao X, Liu X.   +6 more
europepmc   +1 more source

Multiprotease supplementation in laying hen diets: Impact on performance, egg quality, digestibility, gut histomorphology, and sustainability. [PDF]

Poult Sci
Oketch EO, Yu M, Nawarathne SR, Chaturanga NC, Maniraguha V, Sta Cruz BG, Seo E, Lee J, Park H, Lee H, Heo JM.   +10 more
europepmc   +1 more source

Structural and techno-functional properties of pH-shifted protein isolates from unhatched hen eggs. [PDF]

Poult Sci
Ruangprom S, Chaijan M, Wongnen C, Anantawat V, Waqar M, Cheong LZ, Panpipat W.   +6 more
europepmc   +1 more source

The Impact of Adding Trehalose to the Diet on Egg Quality and Tibia Strength in Light-Laying Hens. [PDF]

Animals (Basel)
Costa FP, Kaneko I, Ferreira T, Muniz J, Silva E, Lima A, Lima Neto R, Lima MR, Moreira T.   +8 more
europepmc   +1 more source

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The heat resistance of salmonellae in egg albumen

British Poultry Science, 1968
Synopsis The heat resistance of Salmonella typhimurium and Salmonella senftenberg 775W was determined in albumen from fresh and stored eggs at temperatures ranging from 55.5 to 58.9° C. It was found that for both organisms the heat resistance in albumen from stored eggs was approximately half that of those in albumen obtained from fresh eggs.
Janet E. L. Corry, Ella M. Barnes
openaire   +3 more sources

Characterization of High-Pressure-Treated Egg Albumen

Journal of Agricultural and Food Chemistry, 1999
Addition of NaCl or sucrose to egg albumen prior to high-pressure treatment (up to 10 min at 800 MPa) prevented insolubilization or gel formation after pressure treatment. As a consequence of protein unfolding, the treated albumen had increased viscosity but retained its foaming and heat-gelling properties.
Iametti S., Donnizzelli E., Pittia P., Rovere P. P., Squarcina N., Bonomi F.   +5 more
openaire   +3 more sources