Effects of Dietary Fat Source on .BETA.-Carotene Content in Egg Yolk and Egg Yolk Color.
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چکیده
منابع مشابه
Comparative Study of Beta-Carotene Content of Egg Yolk of Poultry
*Corresponding Address: LC Nnaji [email protected] In view of the fundamental role of antioxidants such as beta carotene in human nutrition, this study was designed to determine the concentrations of this antioxidant in chicken egg yolks of the preponderant poultry breeds in Nigeria. Among the strains studied include Harco, White Leghorn, and Local chickens. Again, due to instability...
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Č������ H., V������� M., P���������� V., K�������� F. (2004): Determination of egg yolk content in egg liqueurs. Czech J. Food Sci., 22: 9–15. The recent Czech Food law (Decree No. 264/2003, 93/2000 and 57/2003 of the law No. 110/1997 as amended) requires the minimal concentration of egg or egg yolk content in relevant food products (mayonnaises, egg pastas, egg liqueurs), however, the methods ...
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Enterotoxigenic Escherichia coli K99 is one of the dominant pathogens associated with diarrhea of calves. Immunoglobulin Y (IgY), has been used as an inexpensive alternative to antibiotics for the prevention and therapy of several bacterial infections. The study aimed to prepare IgY antibodies against E. coli K99 and to investigate its in vitro effectiveness. E. c...
متن کاملEffects of egg and yolk weights on yolk antibody (IgY) production in laying chickens.
Twenty 35-wk-old chickens, including 10 Single Comb White Leghorn (SCWL) and 10 Rhode Island Red (RIR) hens, were used to examine the effects of egg and yolk weights on egg yolk antibody (IgY) production in the two strains of chickens immunized with BSA. The SCWL chickens had a greater (P < 0.01) percentage hen-day production and greater egg and yolk weights than did the RIR chickens. However, ...
متن کاملEffects of egg yolk and salt on Micrococcaceae heat resistance.
The heat resistance and growth possibilities of various members of the Micrococcaceae in egg yolk and egg yolk with added salt were determined. Egg yolk alone protected members of the Micrococcaceae considerably against heat. Whereas in water Staphylococcus aureus S6 had a decimal reduction time (D) value of 66 s at 55 degrees C, its D value in egg yolk at the same temperature was 246 s. In sal...
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ژورنال
عنوان ژورنال: Japanese poultry science
سال: 2001
ISSN: 0029-0254
DOI: 10.2141/jpsa.38.j160