Some Physicochemical Changes in Quail Egg White During Storage
نویسندگان
چکیده
منابع مشابه
Changes in Physicochemical Properties of Wild and Cultivated Blackberry during Postharvest Cold Storage
Background: Blackberry is a seasonal harvested fruit that is also very fragile and perishes quickly. A comparative study was conducted to find out influence of cold storage on physicochemical parameters of wild and cultivated blackberry over a period of 12 days. Methods: The plant materials were composed of the blackberry fruit, including a compound of cultivated blackberry (Rubus spp.), and w...
متن کاملAmino acid sequence studies on bobwhite quail egg white lysozyme.
To test the immunological prediction that there should be two amino acid sequence differences between the lysozymes of the bobwhite quail and the chicken, the sequences of these two lysozymes have now been compared. Lysozyme purified from bobwhite quail egg white was reduced, carboxymethylated, and digested with trypsin. The resulting 18 peptides were separated and their compositions determined...
متن کاملOsteoclast cell-surface changes during the egg-laying cycle in Japanese quail
The medullary bone serves as a source of labile calcium mobilized during calcification of the egg shell in birds. Quantitative histological methods demonstrate that the numbers of medullary bone osteoclasts and nuclei per osteoclast remain unchanged during the egg cycle in the Japanese quail (Coturnix). Therefore, cyclic changes in bone resorption cannot be explained by modulations of osteoclas...
متن کاملEffects of Egg Storage Material and Storage Period on Hatchability in Japanese Quail
The present study aimed to determine the effects of different storage materials and storage period on some hatchability traits of Japanese quail (Coturnix coturnix japonica) eggs. A total of 32 male and 102 female quail (twelve weeks of ages) were housed in multiple-bird cages. Eggs laid were divided into three groups with respect to the period of storage (I = 1, 2 and 3 days, II = 6, 7 and 8 d...
متن کاملPhysicochemical and nutritional characteristics of preserved duck egg white.
In this paper, the physicochemical and nutritional characteristics of preserved duck egg white were analyzed and compared with fresh egg and hard-cooked egg white (n = 3). The data obtained showed that the preserved egg white was rich in essential amino acids and minerals, such as Ca, Mg, Fe, Zn, Cu, K, and Na. After fresh duck eggs were processed into preserved eggs, contents of moisture, CP, ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Poultry Science
سال: 1981
ISSN: 0032-5791
DOI: 10.3382/ps.0601245