since many years it has been a general belief in iranian traditional medicine that unripe grape juice (verjuice) has lipid-lowering effect. this study was designed to test this hypothesis. fifty rabbits were selected and divided into 5 groups with 10 rabbits in each. group 1 had no supplemental diet. group 2 were fed 10 ml egg yolk daily and group 3 were fed 10 ml egg yolk plus 20 ml verjuice d...

this experiment was carried out to study the effects of different levels of canola meal of different fat sources on the egg quality, performance as well egg yolk cholesterol during the first 12 weeks of age in laying hens (hy-line w-36). throughout the experiment a total of 432 hens were employed in a completely randomized design in a factorial arrangement of 3×4, with three levels of canola me...

When one heats the yolk, changes occur in the fragile elements that serve to support the vital life force within the egg. The egg yolk, in many ways, is not very different from your own cells. Once your temperature goes above 105 degrees you will start to suffer serious health problems. Similarly, heating the yolk above 105 degrees will also start to cause structural changes in many of the high...

In this experiment, a total of 128 Hy-line W36 hens at 63 weeks of age were used. The hens were put at random into 4 treatment groups (4 replicates and 32 hens per treatment) and were fed four different diets: three diets with different levels of Spirulina (1.5, 2.0 and 2.5%) and one control group based on wheat and soybean meal. All birds were housed in commercial cages, had ad libitum access ...

When Bacillus anthracis is grown in egg yolk medium, a reaction occurs which is presumably due to lecithinase (Colmer, 1948; McGaughey and Chu, 1948; Chu, 1949). In liquid egg yolk medium the lecithinase reaction is characterized by the formation of an opalescent suspension and flocculation of particles which rise to the top of the medium as a curd. A test such as this is usually referred to as...

This study was conducted to investigate the cholesterol-lowering property of garlic (Allium Sativum) in whole blood of egg yolk induced hypercholesterolemia in rabbits. Forty rabbits of both sexes of 13.1 ± 28.4 weeks of age with average body weights of 1251.9 ± 512.2g were used for the experiment. The animals were divided into eight groups comprising control and seven experimental groups with ...

In this work the cholesterol content of chicken eggs produced by two lines (high and low weight) representing the 31st generation of selection for divergent growth was studied. Divergent selection for body weight at 8 weeks of age resulted in changes in egg size and consequently in the weight of egg components. Higher values (P≤0.001) were observed in eggs from the high weight (D+) line for egg...

sodium bentonite can bind to dietary pigment and decreases yolk color scale. sodium bentonite is one of the main parts of formycine® gold, the effect of different levels of formycine® gold and dietary pigment on egg quality, egg yolk color and performance criteria of laying hens from 26 to 34 week of age were studied. one hundred ninety two hy-line hens were divided into 24 groups of 8 birds ea...

the study was conducted to evaluate the effects of different dietary oil sources supplementation on laying hens’ performance and fatty acids profile of egg yolks. seventy-two 23-week-old laying hens (tetra-sl) divided into six experimental diets (four replicates and three birds per replication) in a completely randomized design for nine weeks. experimental diets were included: 1) control (no oi...