Results 21 to 30 of about 12,298 (226)
Some Observations on Egg-Yolk Color
Poultry Science, 1938 Abstract DURING the last 10 years there has been a marked growth in the interest shown by poultrymen in factors affecting quality in eggs. It would be rather difficult to say, without making an exhaustive review of the literature, just when interest in this subject began to grow.
Harry W. Titus +2 more
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Pengaruh Pengovenan Terhadap Kualitas Organoleptik Telur Asin Yang Dibuat Dengan Cara Basah
Jurnal Ilmiah Ilmu-Ilmu Peternakan, 2021 This study aims to determine the effect of optimal oven time and the organoleptic quality of salted eggs made using the wet method. The design used in this study was a randomized block design (RBD) with 30 panelists as a group. The treatments given were
Yolanda Fitri +2 more
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Use of achiote (Bixa orellana L.) seed powder as pigment of the egg yolk of laying hens
Journal of Applied Poultry Research, 2021 Summary: At present, the poultry industry places great importance on natural pigment products to achieve an acceptable yolk color for the market. To determine the effect of achiote seed powder on the external and internal egg quality, a total of 400 ...
Y. Martínez +4 more
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Comparison of Sanliurfa Pepper and Dry Tomato Paste in Enhancing Egg Yolk Color of Japanese Quails [PDF]
, 2012 The objective of the present study was to investigate the effects of Sanliurfa Pepper (SP) and Tomato Paste (TP) on live weight change, feed intake, feed efficiency, egg qualities and egg yolk pigmentation in quails.
Avci, M., Yerturk, Muğdat, Kaplan, O.
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Color Measurement of Egg Yolks–An Instrumental Method
Poultry Science, 1977 Abstract A rapid, instrumental method of measuring egg yolk color for routine quality control is described. The method utilizes the Hunter D25 Color and Color Difference Meter, and is comparable in speed and accuracy to that of visual method. Egg yolks ranging in color from light yellow to red were obtained by incorporating crystalline lutein, β-apo ...
T. PHILIP, C.W. WEBER, J.W. BERRY
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Effects on egg yolk colour of paprika or paprika combined with marigold flower extract
Italian Journal of Animal Science, 2010 COLOR-UP® and COLOR-UP YELLOW-S® were fed to a total of 144 twenty-five-week-old Charoen Pokphand brown laying hens to investigate whether yellow xanthophylls present in marigold flowers in combination with red xanthophylls from paprika fruit can
Keiko Saito +3 more
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Effect of Genetically Modified Organisms Feed Ingredients (Corn And Soybean) in Diet on Egg Production, Egg Broken Rate and Egg Quality in Layers [PDF]
Brazilian Journal of Poultry Science, 2023 This study was conducted to examine the effect of feeding genetically modified organisms (GMO) compared with non - GMO diet on performance of layers in terms of egg production, egg broken rate and egg quality in laying hen.
MM Hossain +4 more
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The Effect of Grass Silage on Color of Egg Yolk
Poultry Science, 1940 Abstract THE use of grass silage in the poultry diet has been under investigation at the Kansas Agricultural Experiment Station since the spring of 1934. Different methods have been used for preserving young oat grass cut when or before the first joints appeared. While the silage made at this early growth stage and by the method used has not been of
Clarence L. Gish +2 more
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Evaluation of Carotenoid Pigments for Coloring Egg Yolks
Poultry Science, 1960 Abstract MUCH has been written about the role of ingested xanthophylls for pigmenting broilers and also for coloring egg yolks. The great majority of this past research, however, involved the feeding of natural ingredients as yellow corn, corn gluten meal, and alfalfa meal, etc., rich in xanthophylls or crude concentrates made from these natural ...
W. Marusich +2 more
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The Effect of Light on Color of Egg Yolk Solids
Poultry Science, 1971 Abstract INTRODUCTION For some time egg yolk processors have been concerned with retaining desirable color in stored egg yolk products. Bornstein and Bartov (1966) refer to “optimal-yellow” in egg yolks as “appetizingly pretty.” Yolk color is important to such processors as bakers and manufacturers of macaroni products who value the color that yolk ...
D.J. Mugler, F.E. Cunningham
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