Results 31 to 40 of about 673,250 (353)

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

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

Lipidomics of the chicken egg yolk: high-resolution mass spectrometric characterization of nutritional lipid families

Poultry Science, 2020
While previous studies have characterized the fatty acids and global lipid families of the chicken egg yolk, there have been no publications characterizing the individual lipids in these lipid families.
P. Wood, W. Muir, U. Christmann, Philippa Gibbons, Courtney L Hancock, Cathleen M. Poole, Audrey L Emery, Jesse R Poovey, Casey Hagg, Jon J. Scarborough, J. S. Christopher, Alexander T. Dixon, Dustin J Craney   +12 more
semanticscholar   +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

Egg White and Yolk Protein Atlas: New Protein Insights of a Global Landmark Food

Foods, 2023
(1) Background: The chicken egg is an animal product of great agronomic interest. The egg white and yolk constitute high-quality protein sources for humans with high digestibility and well-balanced amino acid profiles.
Eleana Sarantidi, Alexandra Ainatzoglou, Christine Papadimitriou, Eleni Stamoula, Katerina Maghiorou, Argyro Miflidi, Antonia Trichopoulou, Konstantinos C. Mountzouris, Athanasios K. Anagnostopoulos   +8 more
doaj   +1 more source

Deposition of carotenoids in egg yolk by short-term supplement of coloured carrot (Daucus carota) varieties as forage material for egg-laying hens [PDF]

, 2010
BACKGROUND: Supplying egg-laying hens with different forage materials may influence egg production and quality. The aim of this study was to examine the short-term effects of standard feed plus 70 g day−1 per hen of three coloured carrot varieties ...
Hammershoj, Marianne, Kidmose, Ulla, Steenfeldt, Sanna   +2 more
core  

Effects of Feeding Fermented Fish on Egg Cholesterol Content in Hens [PDF]

, 2009
This study was conducted to investigate the effects of feeding fermented fish (FF) to layers on laying performance, and polyunsaturated fatty acid and cholesterol levels in eggs and plasma.
Foo, Hooi Ling, Goh, Yong Meng, Idrus, Zulkifli, Law, Fang Ling, Loh, Teck Chwen   +4 more
core   +1 more source

Egg yolk antibodies (IgY) and their applications in human and veterinary health: A review

International Immunopharmacology, 2019
Egg yolk constitutes a relevant alternative source of antibodies. It presents some advantages over mammalian serum immunoglobulins regarding productivity, animal welfare and specificity. The main immunoglobulin present in avian blood (IgY) is transmitted
E. Pereira, M. V. van Tilburg, E. Florean, M. Guedes   +3 more
semanticscholar   +1 more source

Protection and Delivery of Phytochemicals from Passive Encapsulation to Guaranteed Self‐Assembly Induced by Amyloid Template for Chronic Disease Prevention via Modulating Microbial‐Host Crosstalk

Advanced Science, EarlyView.
ABSTRACT The rising incidence of chronic diseases globally has drawn widespread attention to phytochemicals, which exert targeted preventive and alleviating effect by modulating gut microbiota; thus, a potential strategy for precision nutritional interventions is offered.
Shiqi Bai, Siying Cheng, Fengguang Ma, Xiaorong Zhang, Jianan Huang, Zhonghua Liu, Bing Hu   +6 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