Results 21 to 30 of about 622,603 (389)
Research Progress in the Causes and Inhibition Methods for Egg Yolk Gelation Induced by Freezing [PDF]
Shipin KexueEgg yolk is a complex supramolecular system composed of diverse proteins with high nutritional value and outstanding functional characteristics. Cryopreservation is commonly used in the food industry as an effective way to prolong egg yolk shelf life and
YANG Tian, LI Fenghong, LI Xin, DONG Shijian, LI Shugang, HUANG Qun, HE Yu
doaj +1 more source
Comparison of Ova Yolk with Egg Yolk
Poultry Science, 1983 Abstract Yolk from the ova of mature hens (ova yolk) was evaluated chemically, physically, and functionally. The ova yolk contained the same proportions of moisture, solids, protein, fat, ash, and cholesterol as conventional egg yolk material. Average yield from birds with recoverable ova was 48.00 g. Mean ovum size was 12.68 g.
L. C. Blankenship +2 more
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Egg Production in the Boxelder Bug \u3ci\u3eBoisea Trivittata\u3c/i\u3e (Hemiptera: Rhopalidae) [PDF]
, 2018 Boxelder bug females emerged from overwintering sites in the spring and rapidly provisioned eggs with yolk materials. Five discrete egg stages were identified based on egg size, protein content, and degree of chorion sclerotization.
Grimnes, Karin A +2 more
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Asian Pacific Journal of Reproduction, 2021 Objective: To evaluate the effect of cooling rates, selenium supplementation, and three semen extenders on cooled and frozen-thawed Saanen buck sperm.
Kambulu Lukusa +2 more
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Effect of storage period on internal and external parameters of Deshi Chicken fowl [PDF]
, 2018 The fresh eggs were collected and evaluated to effect of storage periods on internal and external characteristics in local chicken eggs. The mean value of the egg weight, egg width, shape index, albumin height, albumen weight, albumen percentage, albumin
Lall, Jitendra Goldie +2 more
core +2 more sources
Nutrients, 2019 This study evaluated the effect of linseed incorporation in laying hens’ feed (alone or along with a tomato-red pepper mix) on laying hens’ egg yolk fatty acids profile, as well as on their atherogenic (IA) and thrombogenic (IT) health lipid indexes, and
B. Omri +7 more
semanticscholar +1 more source
Research Progress in Emulsification Properties of Hydrolyzed Egg Yolk and Its Application in Food Industry [PDF]
Shipin KexueEgg yolk is an important food ingredient because of its outstanding nutritional value and emulsifying properties. The insoluble particle structure present in egg yolk and heat treatment during food processing may lead to poor stability of egg yolk ...
HU Gan, DONG Shijian, LI Shugang
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Persistence of Heptachlor in Egg Yolks
Poultry Science, 1967 Abstract During the conduct of a more involved study on pesticide residues in poultry, the occasion was presented to observe the total depletion time of heptachlor in egg yolk from hens fed low levels of the pesticide in the feed. The results are shown in Figure 1. Levels of 0.1, 0.5, and 1.0 p.p.m.
W. L. Beane, E. L. Wisman, R. W. Young
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How Can the Value and Use of Egg Yolk Be Increased?
Journal of Food Science, 2019 The major driving force for the egg consumption in the United States over the past few decades was processed egg. However, the consumption of egg through the processed egg reached the plateau in recent years because of the imbalance in the demands ...
X. Huang, D. Ahn
semanticscholar +1 more source
Phenotypic Correlations Between Egg Quality Traits Amid the Laying Phase of Broiler Breeder Hens
Contemporary Agriculture, 2022 In order to determine phenotypic correlations between the quality traits of eggs from 41-week-old broiler breeder hens (Cobb 500), a total of 105 eggs suitable for incubation were analyzed using descriptive statistics and Pearson’s correlation ...
Vekić Marinko +2 more
doaj +1 more source