Nervous Control on Egg Formation in the Hen
نویسندگان
چکیده
منابع مشابه
Hen Egg - white Lysozyme Crystals
Proton tautomerism is a general phenomenon in organic molecules and plays a vital role in many fields of chemistry and biochemistry. The tautomerism of salicylideneanilines [eq(1)] has attracted a considerable attention because it is closely related to thermoand photochromism. Salicylideneanilines greatly favor the enol form over the cis-keto form in the gas phase. We demonstrate here that the ...
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Objective: The experiment was conducted to evaluate the effect of different levels of germinated barley on performance and egg quality in laying hen. Methods: One hundred and twenty laying hens, 44-weeks old, Lohmann LSL hens were used in this experiment. Birds were assigned randomly to the groups, each of which consisted of 20 birds (4 replicate cages each containing 5 birds). The experiment w...
متن کاملOn hen egg fractionation: applications of liquid chromatography to the isolation and the purification of hen egg white and egg yolk proteins.
Liquid chromatography has been used as a means of egg protein analysis or as a method for the purification of egg proteins. Several chromatographic methods, including gel permeation, ion-exchange, reversed-phase, hydrophobic interaction, and immobilized-ligand-affinity chromatography, have been carried out for the separation or the purification of egg yolk or egg white proteins. Ion-exchange ch...
متن کاملEffect of Different Levels of Germinated Barley on Performance and Egg Quality in Laying Hen
Objective: The experiment was conducted to evaluate the effect of different levels of germinated barley on performance and egg quality in laying hen. Methods: One hundred and twenty laying hens, 44-weeks old, Lohmann LSL hens were used in this experiment. Birds were assigned randomly to the groups, each of which consisted of 20 birds (4 replicate cages each containing 5 birds). The experiment w...
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ژورنال
عنوان ژورنال: Japanese poultry science
سال: 1965
ISSN: 0029-0254
DOI: 10.2141/jpsa.2.20