Results 241 to 250 of about 50,423 (287)

Green tea extract addition to egg yolk-milk diluent affects the quality and antioxidant content of Gaok chicken semen freezing. [PDF]

Open Vet J
Hernawati T, Susilowati S, Safitri E, Mulyati S, Lestari TD, Mustofa I, Degu NY, Hernanda AS, Khairullah AR, Rachmatullah AA, Ahmad RZ, Nashihah N, Handayani UF, Akintunde AO, Maharani SB.   +14 more
europepmc   +1 more source

Egg-yolk- and a liposome-based extenders: refrigeration time and effects on ram semen quality. [PDF]

Anim Reprod
de Almeida RA, da Silva LS, de Lima LGF, Lourencetti FA, Freitas-Dell Aqua C, Ferreira JCP, Oba E.   +6 more
europepmc   +1 more source

Increasing the fertility of Sapudi sheep semen at 5°C storage temperature with the addition of oxytocin in a diluent of skim milk, egg yolk, and citrate. [PDF]

Open Vet J
Mulyati S, Mustofa I, Susilowati S, Khairullah AR, Ahmad RZ, Akintunde AO, Pratama BP, Latifah L, Handayani UF, Anggraini L.   +9 more
europepmc   +1 more source

Reduction of post-thawed sperm quality of Kacang goat using the addition of epigallocatechin-3-gallate into the skim milk-egg yolk extender. [PDF]

Open Vet J
Susilowati S, Mustofa I, Rosyada ZNA, Suprayogi TW, Hernawati T, Akintunde AO, Oktanella Y, Khairullah AR, Handayani UF, Ahmad RZ, Anggraini L, Pratama BP, Nugraha CD, Latifah L.   +13 more
europepmc   +1 more source

Walnut cake meal improves amino acids, fatty acid composition and flavor of egg yolk via the microbiota-yolk metabolites crosstalk in Jingfen-1 laying hens. [PDF]

Poult Sci
Bai X, Bi J, Li A, Deng X, Zhao Z, Hu H, Pan H.   +6 more
europepmc   +1 more source

The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study. [PDF]

Foods
Tang T, Zhang R, Chang C, Li J, Gu L, Yang Y, Su Y.   +6 more
europepmc   +1 more source

Non-destructive quantification of egg yolk ratio using visible-near-infrared hyperspectral imaging, machine learning and explainable AI. [PDF]

J Sci Food Agric
Ahmed MW, Emmert JL, Kamruzzaman M.
europepmc   +1 more source

Effect of Canthaxanthin on Egg Yolk Quality of Huaixiang Laying Hens at Normal and High Temperature. [PDF]

Foods
Song Y, Yu S, Zhang X, Huang W, Tao S, Chen J, Zhou X, Xiao M, An L.   +8 more
europepmc   +1 more source

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Development and characterization of egg yolk and egg yolk fractions edible films

Food Hydrocolloids, 2017
Abstract New edible films were developed using egg yolk, yolk fractions (granules and plasma) and their purified protein fractions as a raw material. All films were characterized by means of texturometry, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and thermogravimetry (TGA).
Amanda Laca, Paula Oulego, Benjamin Paredes   +2 more
exaly   +2 more sources

Egg yolk plasma can replace egg yolk in stallion freezing extenders

Theriogenology, 2011
Hen egg yolk is normally used as a cryoprotective agent in semen freezing extenders, but its use has sanitary and practical disadvantages. Moreover the protection afforded by egg yolk has not yet been completely elucidated. The objective of this study was to compare the egg yolk plasma fraction to whole egg yolk in stallion freezing extender.
Marc Anton
exaly   +5 more sources