Results 181 to 190 of about 5,479 (201)

Enhancing Chitosan Films for Egg Packaging Using Cellulose Nanocrystals and Sodium Montmorillonite Nanoparticles. [PDF]

Foods
Shurmasti DK, Gonçalves Lima CM, Okpala COR.   +2 more
europepmc   +1 more source

Nano-encapsulated vitamin D₃ supplementation effects on reproductive performance, egg quality, and blood indexes in breeding pigeons. [PDF]

Poult Sci
Guo B, Yu Z, Zhang Y, Zhu H, Chen Z, Dai Z, Sun X, Yan L.   +7 more
europepmc   +1 more source

Effect of age on eggshell color and Haugh unit of eggs, protoporphyrin IX and ovomucin deposition and related gene expression in Hyline Brown laying hens

Animal Bioscience
Huan Xu, Yueping Chen, Xiaowei Sun, Yanmin Zhou, Chao Wen   +4 more
openaire   +1 more source

High-zinc diets accelerate molting and recovery by remodeling the cecal microbiome in laying hens. [PDF]

Front Microbiol
Chang L, Peng F, Zuo Y, Yang S, Xie K, Song Z, He X, Chen Y.   +7 more
europepmc   +1 more source

Utilization of soft pistachio hulls in Japanese quail diets for enhanced egg quality and yolk pigmentation. [PDF]

PeerJ
Çetin M.
europepmc   +1 more source

Some factors affecting albumen quality with particular reference to Haugh unit score

World's Poultry Science Journal, 1992
Excluding disease, the single most important factor affecting the albumen quality of the freshly laid egg is the age of the bird that laid it. With advancing flock age, Haugh unit scores decrease and the variability of the scores increases. An induced pause in egg production is beneficial in largely restoring albumen quality in aging hens.
Williams, K. C.
exaly   +4 more sources

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A comparison of measured and estimated haugh units with factors affecting their differences

British Poultry Science, 1973
Synopsis A total of 1800 eggs was examined by four experienced inspectors who estimated the Haugh unit value of each egg by candling. The eggs were of two different ages and were presented in random order to each inspector. On subsequent breaking out of the eggs the Haugh units values were measured, together with the shell thickness and yolk colour ...
R. H. Montgomery, D. A. Stewart
exaly   +2 more sources

Assessment of egg freshness by prediction of Haugh unit and albumen pH using an artificial neural network

Journal of Food Measurement and Characterization, 2018
Eggs are a good source of high quality protein and knowing their quality (physical and chemical properties) during storage is of great importance. Thus, the aim of this research was to design a computer vision system to assess egg freshness during storage time. To this end, 210 intact eggs were collected and stored for 30 days under room conditions (25 
Saman Abdanan Mehdizadeh
exaly   +2 more sources

Egg Quality Index: A more accurate alternative to the Haugh unit to describe the internal quality of goose eggs

Food Bioscience, 2023
Valeriy G Narushin, Michael N Romanov, Attila Salamon   +2 more
exaly   +2 more sources