Results 21 to 30 of about 42,800 (242)

Ultrasound-Assisted Enzymatic Preparation of Highly Soluble Egg Yolk Granule Powder [PDF]

Shipin Kexue
This study investigated the ultrasound-assisted enzymatic depolymerization of egg yolk granules and the subsequent preparation of highly soluble egg yolk granule powder.
YU Chunhui, LI Bo
doaj   +1 more source

Nutritional Characteristics and Quality of Eggs from Laying Hens Fed on a Dried Papaya Peel Meal Diet

Animal Production: Indonesian Journal of Animal Production, 2018
The objectives of this study were to analyze the eggs nutritional characterics and quality from laying hens fed with diried papaya (Carica papaya L) peel meal diets. A total 200 brown laying hens strain MB 402 (42 week-old). The design used in this study
Jein Rinny Leke, Florencia Nery Sompie, Erwin Wantasen, Trina Ekawati Tallei   +3 more
doaj   +1 more source

CRYOPRESERVATION OF KAMPUNG ROOSTER SEMEN USING EGG YOLK DILUENT FROM FOUR TYPES OF POULTRY WITH DIFFERENT CONCENTRATIONS

Jurnal Kedokteran Hewan, 2019
The aim of this study was to determine the type and the best concentration of egg yolk in maintaining the quality of kampung rooster spermatozoa during cryopreservation.
Khairuddin Khairuddin, Muhammad Erik Kurniawan, Soman Soman   +2 more
doaj   +1 more source

Insight into the cryoprotective effect of egg yolk peptides on frozen egg yolk: functional, structural and physicochemical properties

Food Science of Animal Products
Egg yolk peptides were prepared by enzymatic hydrolysis of defatted egg yolk powder. The cryoprotective effects of these peptides were assessed by examining the functional, structural and physicochemical properties of egg yolk. Results indicated that egg
Jiajia Zhang, Yuchang Jin, Yaru Meng, Yaotong Liu, Xiaoxue Yang, Ying Cao, Yanqiu Ma, Xin Gao, Peng Yu   +8 more
doaj   +1 more source

Enhancement of Yolk Color in Raw and Boiled Egg Yolk with Lutein from Marigold Flower Meal and Marigold Flower Extract

The Journal of Poultry Science, 2011
The effects of non-saponified lutein from marigold flower meal (MFM) and saponified lutein from marigold flower extract (MFE) on chicken egg yolk coloration was evaluated.
Kanda Lokaewmanee, Koh-en Yamauchi, Tsutomu Komori, Keiko Saito   +3 more
doaj   +1 more source

Reflection of serum immunoglobulin isotypes in the egg yolk of laying hens immunized with enterotoxigenic Escherichia coli [PDF]

Veterinary World, 2014
Aim: The aim was to study the seroconversion and development of egg yolk immunoglobulins in adult laying White Leghorn hens immunized against an isolate of enterotoxigenic Escherichia coli (ETEC) bearing K91 and K88ac antigens, obtained from diarrheic ...
Nagendra Nath Barman, Anjan Jyoti Nath , Niranjan Kalita   +2 more
doaj   +1 more source

Targeting CD300a Signaling With a Phosphatidylserine‐Presenting Hydrogel Rescues Macrophage Dysfunction and Accelerates Diabetic Wound Healing

Advanced Healthcare Materials, EarlyView.
Schematic illustration of the proposed mechanism: PEG/RGD‐PSLs mimic apoptotic cells to engage PS receptors (notably CD300a), transducing an inhibitory signal that suppresses the MyD88/NF‐κB pathway, leading to global anti‐inflammatory and pro‐reparative effects.
Lele Wu, Xuetong Hao, Yang Zou, Xinglin Chen, Junyan Kong, Chunning Gu, Wenjie Ma, Zhongjun Yang, Huifen Liu, Mengmeng Liu, Xin Tong   +10 more
wiley   +1 more source

Changes in egg quality traits associated with long-term selection for lower yolk cholesterol content in Japanese quail

Czech Journal of Animal Science, 2008
In the present paper we describe the basic results of long-term selection for low yolk cholesterol content in Japanese quail and its influence on development and relationship with other egg quality traits during nineteen selected generations. The changes
J. Baumgartner, Z. Končeková, J. Benková, D. Peškovičová, J. Simenovová, J. Csuka   +5 more
doaj   +1 more source

Video and Text‐Based Supplemental Health Information and Consumer Willingness to Pay for Nutrient‐Enhanced Eggs

Agribusiness, EarlyView.
ABSTRACT Nutritional information is very important in the food choices of consumers. However, when they are too scientific or technical, they have the potential to confuse consumers, resulting in information asymmetry and dissuading them from making beneficial choices.
Edeoba W. Edobor, Michael J. Best, Anita R. Best, Ondulla T. Toomer   +3 more
wiley   +1 more source

Egg Yolk, a Multifunctional Emulsifier: New Insights on Factors Influencing and Mechanistic Pathways in Egg Yolk Emulsification

Applied Sciences
Egg yolk is a highly effective natural emulsifier used in various food products. Its emulsifying properties are influenced by food product chemical conditions, and processing methods. Nevertheless, to effectively utilize egg yolk in food products, a more
Rajat Suhag
doaj   +1 more source