Results 101 to 110 of about 12,460 (229)
Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT Protein gels have diverse applications in food industry, with plant proteins as potential alternatives to animal‐derived products. The applications of protein gels mainly depend on gel properties while gel digestibility affects the delivery and release of nutrients. However, the relationship and synergistic influences among gelation mechanism,
Xue Dong +3 more
wiley +1 more source
Performance, egg quality and serum biochemical parameters of laying hens fed corn distillers' grains with soluble diets with or without probiotic supplementation [PDF]
Journal of Central European AgricultureThis study investigated the effects of feeding corn distillers' dried grains with solubles (corn DDGS) with or without probiotic supplementation on performance, egg quality and serum biochemical parameters of laying hens aged 22 to 33 weeks.
Nadya MINCHEVA +6 more
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The Xanthophylls of Spirulina and Their Effect on Egg Yolk Pigmentation ,
Poultry Science, 1991 Abstract The carotenoid composition of the blue-green algae spirulina (Spirulina platensis) was determined using HPLC. Freeze-dried spirulina had a total xanthophyll concentration of 5,787 mg/kg. Adult Japanese quail were fed a pigment-free basal diet for 4 wk.
DONALD W. ANDERSON +2 more
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Journal of the American Oil Chemists' Society, Volume 103, Issue 2, Page 99-121, February 2026.ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira +2 more
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Pequi peel meal in laying hen diet
Acta Scientiarum: Animal Sciences, 2016 This study evaluated the effect of pequi peel meal in the diet for laying hens on performance and egg quality. Hy-Line® Brown hens (n=160) aged 55 weeks with 1642±63g body weight were distributed in a completely randomized design with five treatments and
Amanda Lapa Silva +5 more
doaj +1 more source
The Relation of the Carotenoid Pigments of Feed to the Carotenoid Pigments of Egg Yolk
Poultry Science, 1937 Abstract THE work of Schunck (1903), Palmer and Kempster (1919), Kuhn and Grundmann (1933), Brockman and Volker (1934), and Gillam and Heilbron (1935) shows that the carotenoid pigments present in egg yolk consists almost entirely of xanthophyll with only a small amount of cryptoxanthin and carotene.
J.S. Hughes, L.F. Payne
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X-chromosome inactivation mosaicism in the three germ layers and the germ line of the mouse embryo [PDF]
, 1982 Electrophoretic variant forms of the X-linked enzyme phosphoglycerate kinase (PGK-1, E.C.2, 7, 2, 3) have been used to examine X-chromosome mosaicism in tissues from 121/2-day post coitum heterozygous female mouse embryos.
Fosten, M., McMahon, A., Monk, M.
core
Pre‐oviposition development of the brown anole (Anolis sagrei)
Developmental Dynamics, Volume 255, Issue 2, Page 145-167, February 2026.Abstract Background The brown anole, Anolis sagrei, has emerged as a representative squamate species for developmental studies during the past decades. Novel functional tools have been established to manipulate embryogenesis through genome editing or the introduction of small molecule inhibitors, and their effective use requires a thorough ...
Antonia Weberling +9 more
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Brazilian Journal of Poultry Science, 2016 The objective of this study was to evaluate the influence of the supplementation of vegetable oils rich in polyunsaturated fatty acids to the diet of Leghorn layers on yolk color and on yolk lipid oxidation of eggs stored at room temperature for 10 days.
ABG Faitarone +5 more
doaj +1 more source
Pigmentation of Egg Yolks with Astaxanthin from the Yeast Phaffia rhodozyma
Poultry Science, 1980 Abstract The red yeast Phaffia rhodozyma was tested as a dietary pigment source for egg yolks of laying hens and Japanese quail. It was found that astaxanthin from broken yeast or prepared yeast oil but not from intact yeast cells was deposited in egg yolks.
ERIC A. JOHNSON +2 more
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