Results 21 to 30 of about 5,479 (201)
Poultry Science, 1979 Abstract Dried steep liquor concentrate (DSLC), a blend of fractions from the wet milling of corn, resulted in significant improvements in interior egg quality expressed as Haugh units in three experiments. The addition of ascorbic acid at .25% resulted in significant Haugh unit improvement in two of three experiments, but ascorbic acid analysis of ...
P W Waldroup
exaly +2 more sources
Poultry Science, 1995 Magnum and isthmus morphologic characteristics (surface epithelium height, fold height and diameter, and periodic acid-Schiff-positive area and surface epithelium cells) of stained 6-micron tissue sections were measured by light microscopy, with data acquisition using a digitizing tablet interfaced to a microscope and to a personal computer with ...
J D Latshaw
exaly +3 more sources
Turkish Journal of Agriculture: Food Science and Technology, 2021 This study compared egg quality parameters in layers under free-range system with prefabricated pens and backyard while emphasizing hen age. A total of 300 eggs collected from prefabricated pens and backyard farming families in the Çamardı District of ...
Emine Polat Yurtseven +4 more
doaj +1 more source
Prediction Modeling of Egg Shelf Life and Storage Time Based on Back Propagation (BP) Neural Network [PDF]
Shipin Kexue, 2023 To investigate the shelf life of eggs from different chicken breeds stored at various temperatures, Haugh unit, air cell depth, yolk index, albumen pH and mass loss of eggs from Jingfen 6 and Hy-Line Grey laying hens stored under refrigerated (4 ℃) or ...
LU Yifeng, HE Zihao, ZENG Xianming, XU Xinglian, HAN Minyi
doaj +1 more source
Revista Brasileira de Saúde e Produção Animal, 2023 This study approached the consumer preference and characteristics of eggs from various categories sold at supermarkets in Rio de Janeiro. The study was performed in three phases.
Pollianna Luciene da Silva SOARES +5 more
doaj +1 more source
Haugh unit as a measure of the quality of hen eggs stored under refrigeration [PDF]
, 2015 Alterations in physical, chemical and functional characteristics of egg proteins occur during storage. These changes depend on the storage conditions, mainly duration, temperature and relative humidity.
Alleoni, Ana Cláudia Carraro +1 more
core +2 more sources
Kualitas Telur Puyuh yang Diberikan Ransum dengan Penambahan Silase Tepung Daun Ubi Kayu
Jurnal Sain Peternakan Indonesia, 2021 Telur adalah produk unggas yang mempunyai nilai gizi tinggi dan mudah dicerna. Penelitian bertujuan mengetahui pengaruh penggunaan silase tepung daun ubi kayu dalam ransum berbentuk mash terhadap kualitas telur puyuh.
W. Satria, A. E. Harahap, T. Adelina
doaj +1 more source
Foods, 2023 To compare the physical and chemical changes in egg whites during storage, assisting in the evaluation of differences in egg freshness between various chicken breeds, we chose 240 blue-shelled eggs (Blue group) and 240 commercial brown-shelled eggs ...
Huanhuan Wang +5 more
doaj +1 more source
Assessment of Egg Quality in Native and Foreign Laying Hybrids Reared in Different Cage Densities [PDF]
Brazilian Journal of Poultry Science, 2020 This study aimed to compare the eggs of the native-Turkish Atak-S (A-S) hybrid and the foreign brown layer Isa Brown (IB) and white layer Novogen White (NW) hybrids reared in two different cage densities (468.75 cm2/hen and 312.50 cm2/hen) in terms of ...
U Ozenturk, A Yildiz
doaj +1 more source
Journal of the Saudi Society of Agricultural Sciences, 2020 A total of 1440 eggs were obtained from two different marketing channels, four supermarkets and grocery stores located in different area of Riyadh city during summer and winter seasons of 2018/2019. Thirty eggs were collected from each marketing channel/
Abdullah A. Alsobayel +2 more
doaj +1 more source