Results 31 to 40 of about 2,931,680 (358)
Effect of High and Low Stocking Density on Age of Maturity, Egg Production, Egg Size Distribution in White and Brown Layer Hens: A Meta-analysis [PDF]
Poultry Science Journal, 2018 Data of four layers flocks (#31-34) from North Carolina Layer Performance and Management Test of the Department of Agriculture and Consumer Services were used in the meta-analysis to find if an increase in space allowance can affect egg production traits
Akbari Moghaddam Kakhki R +3 more
doaj +1 more source
Development of functional ice cream with egg white hydrolysates
, 2021 Ice cream is one of the world's most popular frozen desserts today, and its global consumption is on the rise. Widespread lactose intolerance and cow’s milk allergies are the main causes for consumers’ demand for milk alternatives, together with those ...
M. I. López-Martínez +2 more
semanticscholar +1 more source
Egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats
The Scientific World Journal, 2019 Egg white protein has a high net protein utilisation, with a score of 100 in the amino acid rating system. Although the enzymatic breakdown of egg white yields hydrolysates that are rapidly absorbed and various physiological activities can be expected ...
Ryosuke Matsuoka +4 more
doaj +1 more source
Residue depletion laws of florfenicol and its metabolite florfenicol amine in eggs
浙江大学学报. 农业与生命科学版, 2021 A study on florfenicol (FF) and florfenicol amine (FFA) residue depletion raws was conducted in eggs. After the chickens were administered successively florfenicol (FF) powder of 15 mg/kg (prevention group) and 30 mg/kg (treatment group) of body mass in ...
ZHANG Jing +7 more
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Jurnal Ilmu dan Teknologi Hasil Ternak, 2019 The process of making egg white powder would determine the qualities of the product. One way to maintain the qualities of the egg white powder could be done through egg white fermentation prior to drying.
Andry Pratama +5 more
doaj +1 more source
mSphere, 2019 The survival mechanism of Salmonella enterica serovar Enteritidis in antibacterial egg white is not fully understood. In our lab, an egg white-resistant strain, S. Enteritidis SJTUF 10978, was identified. Cell envelope damage and osmotic stress response (
Xiaozhen Huang +11 more
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Czech Journal of Animal Science, 2006 ISA Brown laying hens at 24 weeks of age, housed in laying battery cages, were used in this 4-group experiment. One group was fed a basal diet containing primarily maize, soybean meal and wheat.
M. Skřivan +3 more
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Catalysis by hen egg-white lysozyme proceeds via a covalent intermediate [PDF]
, 2001 Hen egg-white lysozyme (HEWL) was the first enzyme to have its three-dimensional structure determined by X-ray diffraction techniques(1). A catalytic mechanism, featuring a long-lived oxo-carbenium-ion intermediate, was proposed on the basis of model ...
A Federov +28 more
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A study of the factors affecting the foaming properties of egg white - a review
Czech Journal of Food Sciences, 2006 Many foods are prepared using egg white, most of them being based on the foaming properties of egg white which are due to albumen proteins ability to encapsulate and retain air. Therefore, many scientists aim to find new methods to improve the volume and
Kateryna Lomakina, Kamila Míková
doaj +1 more source
Effects of Laying-Hen Strain on Manure Properties and Ammonia Emission [PDF]
, 2012 Ammonia (NH3) emissions from laying hens are affected by nutrient content of the diet, manure quantity, and manure properties such as moisture content, nitrogen content, and pH. These production traits may vary with strain of the hen.
Arthur, James +9 more
core +3 more sources