Results 91 to 100 of about 10,289 (199)

Studies on Egg Quality : I : Introductory Note on Variations in Yolk Color

Poultry Science, 1926
Abstract That yolks vary in color has been known for a long time but the causes of these variations have received little consideration. Recently however they have assumed commercial importance, since during the last few years a premium has been paid in the New York market for eggs with pale yolks, their color being judged by their shadow when candled.
SYLVIA L. PARKER, S.S. GOSSMAN, W.A. LIPPINCOTT   +2 more
openaire   +1 more source

Offspring Size Resolves a Population Growth Paradox in Rays and Skates

Fish and Fisheries, EarlyView.
ABSTRACT The maximum intrinsic population growth rate, rmax, is a key determinant of sustainable fishing limits and is increasingly used in risk assessments. We previously showed how the rmax of rays and skates (subclass Batoidea) scales with adult body size, temperature (and hence depth) such that smaller‐bodied species and those in warmer, shallower ...
Ellen Barrowclift, Jennifer S. Bigman, Eric D. Digel, Per Berggren, Nicholas K. Dulvy   +4 more
wiley   +1 more source

Yolk Color, Candled Egg Grade and Xanthophyll Availability From Dietary Natural Pigmenting Ingredients ,

Poultry Science, 1975
Abstract Pigment-depleted caged egg-type hens were fed 5, 10, 15 and 20 mg. of xanthophyll per kg. of feed; the xanthophyll levels were obtained from various combinations of white corn, yellow corn, alfalfa meal and corn gluten meal. Beta-apo-8′-carotenal, at the same dietary levels, was used as a standard. Eggs were collected at weekly intervals for
Jack L. Fry, R.H. Harms
openaire   +1 more source

Tolerance of Egg and Yolk‐Sac Larval Yellowfin Sole (Limanda aspera) to Ocean Warming and Acidification

Fisheries Oceanography, EarlyView.
ABSTRACT Yellowfin sole (Limanda aspera) support the largest flatfish fishery in the world and contribute substantially to the eastern Bering Sea (EBS) flatfish catch. The EBS has been warming and acidifying, trends that are expected to intensify into the future.
Emily Slesinger, Erin F. Tyler, Samantha Mundorff, Kathryn R. Youn, Leo Edmondson, Thomas P. Hurst   +5 more
wiley   +1 more source

Effects of Chinese Tea (Camellia sinensis) supplementation in laying hen diets on production, quality and cholesterol content of egg [PDF]

Songklanakarin Journal of Science and Technology (SJST), 2007
A completely randomized design was used for this experiment. Two hundred 27 week old layers were divided into 5 groups, each group with 4 replications and10 birds per replication. The protein and metabolizable energy content of experimental diets were 16%
Panja, P.
doaj  

Physical traits of eggs from free-range domestic hens of the Sura variety in Northeast Brazil [PDF]

Revista Brasileira de Saúde e Produção Animal
This study aimed to analyze the physical characteristics of eggs from free-range hens of the Sura variety. One hundred eggs underwent assessment of various physical parameters, namely, whole egg weight, equatorial diameter, egg height, shell color ...
Leandra Polliny M. Machado, Diego Helcias Cavalcante, Márcio da Silva Costa, Marcelo Richelly A. Oliveira, Antônio Sousa Junior, Marcos Jacob de Oliveira Almeida, Adriana Mello de Araujo   +6 more
doaj   +1 more source

Aerobic scope is sustained through a heatwave in juvenile Atlantic salmon (Salmo salar)

Journal of Fish Biology, EarlyView.
Abstract Aquatic ectotherms are vulnerable to heatwave‐induced physiological stress, which arises from increased energy demands and reduced dissolved oxygen content in warmer waters. Understanding thermal physiology is critical for predicting how commercially and ecologically important populations could be affected by the increasing risk of rising ...
Lucy Cotgrove, Sergey Morozov, Miika Raitakivi, Evan Sala, Jenni M. Prokkola   +4 more
wiley   +1 more source

Effect of Dietary Microalgae (Arthrospira, Hydrodictyon, Uronema, and Vaucheria) Inclusion on Production Performance, Egg Quality, and Yolk Fatty Acid Profile of Late-Phase Laying Hens

Poultry
The egg industry continues to search for alternative feed ingredients that support production efficiency, enhance egg quality, and add nutritional value.
Taylor K. O’Lear Reid, Mark S. Edwards, Tryg J. Lundquist, Zachary D. McFarlane, Siroj Pokharel, Ruth E. Spierling, Mohammed Abo-Ismail, Darin C. Bennett   +7 more
doaj   +1 more source

Effects of Dietary Coenzyme Q10 on Egg Quality, Yolk Coenzyme Q10 Content, and Antioxidant Capacity in Laying Hens [PDF]

Brazilian Journal of Poultry Science
This study was conducted to evaluate the effects of dietary coenzyme Q10 (CoQ10, 100 mg CoQ10/kg diet) and its form on egg quality, transfer of CoQ10 into the yolk, and antioxidant indices in laying hens.
GH Nam, IS Jang
doaj   +1 more source

ANALYSIS OF COLOR AND SPECTRAL CHARACTERISTICS OF HEN EGG YOLKS FROM DIFFERENT MANUFACTURERS

Applied Researches in Technics, Technologies and Education, 2019
In the present work an analysis of the separability of hen egg yolks from different manufacturers is made using image and spectral processing and analysis techniques. Apparent properties of three types of egg yolks were determined and a comparative analysis of these properties was made.
Mariya Georgieva-Nikolova, Atanas Genchev, Zlatin Zlatev   +2 more
openaire   +1 more source