Results 31 to 40 of about 115,027 (305)
ON THE ORIGIN OF DOUBLE-YOLKED EGGS [PDF]
The Biological Bulletin, 1913 By comparing five cases of double eggs that happened to fall into his hands, with a considerable number described in the literature, Parker ('o6) was able to divide these abnormalities, on the basis of the factors probably involved in their production, into three classes: "First, those whose yolks have come from an abnormal ovary, but have passed ...
openaire +1 more source
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 +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 +8 more
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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 +2 more
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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 +2 more
core
Effect of grass–clover forage and whole-wheat feeding on the sensory quality of eggs [PDF]
, 2010 BACKGROUND: A sensory panel evaluated the sensory profile of eggs from hens from three experimental systems: (1) an indoor system × normal layer diet (InL), (2) a grass–clover forage system × normal layer diet (GrL), and (3) a grass–clover forage system
Allesen-Holm, B.H. +2 more
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pH‐mediated activation of the lysosomal arginine sensor SLC38A9
FEBS Letters, EarlyView.Cells monitor nutrient levels via the lysosomal transporter SLC38A9 to activate the mechanistic target of rapamycin complex 1 (mTORC1). This study reveals that SLC38A9 function is regulated by pH. We identified histidine 544 as a critical pH sensor that undergoes conformational changes to control amino acid efflux from lysosomes; therefore, it ...
Xuelang Mu, Ampon Sae Her, Tamir Gonen
wiley +1 more source
Applied SciencesEgg 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
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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 +5 more
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Stage‐Specific H3K14 and H3K23 Succinylation Orchestrates Insect Metamorphosis and Oogenesis
Advanced Science, EarlyView.Stage‐specific succinylation of histone H3 at lysine 14 and 23 differentially controls insect metamorphosis and oogenesis through distinct GPCR‐PKC signaling cascades, revealing an evolutionarily conserved epigenetic mechanism that coordinates key life‐history traits.
Yu‐Pu Jing +9 more
wiley +1 more source