Results 311 to 320 of about 6,197,707 (338)
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British Poultry Science, 1984
A quantitative literature review has been used as the basis of an empirical simulation model of the responses in food intake and egg output of laying hens to temperature, light pattern, light intensity, feeding system type, crude protein, methionine, lysine and metabolisable energy. The financial consequences are considered, by the calculation of gross
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A quantitative literature review has been used as the basis of an empirical simulation model of the responses in food intake and egg output of laying hens to temperature, light pattern, light intensity, feeding system type, crude protein, methionine, lysine and metabolisable energy. The financial consequences are considered, by the calculation of gross
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1988
Mass production of chicken eggs has become a highly efficient, competitive enterprise. Several farms in the United States now have over two million birds on a single farm. The following example illustrates the complexity of these operations. To set up and operate a 300,000 layer farm requires an investment of over two and one-half million dollars.
Carmen R. Parkhurst, George J. Mountney
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Mass production of chicken eggs has become a highly efficient, competitive enterprise. Several farms in the United States now have over two million birds on a single farm. The following example illustrates the complexity of these operations. To set up and operate a 300,000 layer farm requires an investment of over two and one-half million dollars.
Carmen R. Parkhurst, George J. Mountney
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Hydrogen sulphide production in eggs and egg products as a result of heating
Journal of the Science of Food and Agriculture, 1973AbstractThe nature of the reaction by which H2S is produced from eggs and egg products during heating was investigated. The possibility of an enzymic reaction, as supposed by others, was examined by using inhibitors for the enzyme mentioned and by heat‐inactivation. In both cases the H2S production was not inhibited.
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Microbial Spoilage of Eggs and Egg Products
2013This chapter focuses on microbial spoilage of shell eggs and egg products and reviews the spoilage characteristics, according to the type of product and the flora involved. The methods available for monitoring, reducing, and detecting the spoilage of egg and egg products also are reviewed.[br/][br/][br/]Under healthy breeding conditions, the egg ...
Techer, Marie-Clarisse +2 more
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Authentication of eggs and egg products
1996Egg quality has traditionally been seen as either a food safety issue or a concern of industry. Until recently, there has been less emphasis on ensuring egg quality from a regulatory perspective. However, the egg industry produces annually in excess of 500 000 billion eggs throughout the world.
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Recruitment and Egg-Production
1993Hitherto, the method of representing the life-cycle has been to take the entry of fish into the exploited area as the arbitrary starting point, and to make the simplification that a constant number of recruits enter the exploited area each year. In this section we complete the life-cycle by tracing survival from the egg to the recruit stage (§6.1.1 ...
Raymond J. H. Beverton, Sidney J. Holt
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Expressed microRNA associated with high rate of egg production in chicken ovarian follicles
Animal Genetics, 2017N. Wu +7 more
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Further-Processing Eggs and Egg Products
2002The consumption of egg products in the United States has risen steadily since the end of World War II (Table 59-1). The percentage of egg products compared to total egg consumption rose from 5.7% in 1945 to 30.2% in 1999. Similar patterns have been observed in other countries as well.
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