Egg yolk is an essential ingredient for the preparation of a large variety of food emulsions. Thereby the emulsifying properties of egg yolk depend mainly on the physiological status of the two egg yolk fractions, granules (HDL) and plasma (LDL), which can be influenced by environmental conditions. Recent studies substantiate that a separate use of each fraction in innovative food products will...

this experiment was conducted to evaluate effects of different sources of natural pigments on yolk color and laying hen performance. a completely randomized design with six treatments and six replicates was used.the six experimental treatments were: a control diet containing yellow corn grain, a reference diet containing wheat and barley grain instead of corn; a red pepper diet composed of refe...

White leghorn hens were immunized intramuscularly with formalin killed Klebsiella pneumoniae cells to generate Klebsiella pneumoniae antibodies (IgY) in egg yolk. Booster injections of increasing concentrations of antigen were given to raise the antibody level in egg yolk. Amount of protein varied from 0.87 7.4mg/ml in egg yolk throughout the immunization period. The antibodies were partially p...

Two breeds of chickens were used to develop reference family and detect QTLs affecting egg quality traits: cocks of a native Polish breed Green-Legged Partidgenous (GlP) and hens of Rhode Island Red (RIR). During the first 100 days of the laying period, the GlP hens lay about 40 eggs weighting on average 50 g, whilst the RIR flock laid 83 eggs with a mean weight of 60 g. QTL analysis of egg qua...

BACKGROUND Hen's egg allergy ranks among the most frequent primary food allergies in children. We aimed to investigate sensitization profiles of egg allergic patients and compare in vitro IgE reactivities of eggs from ancient chicken breeds (Araucana and Maran) with those from conventional laying hen hybrids. METHODOLOGY Egg allergic children (n = 25) were subjected to skin prick test, double...

The egg yolk of immunized chicken is a rich and inexpensive source of specific polyclonal antibodies. In this paper we show that 20-30 micrograms of a highly conserved mammalian protein, as exemplified by proliferating cell nuclear antigen, are sufficient to induce an immune response. Immunoblot analysis revealed that specific antibodies appeared 20 days after immunization, reached a plateau af...

The site of deposition of Salmonella enteritidis in eggs could influence the extent to which this pathogen multiplies before refrigeration achieves growth-inhibiting internal temperatures. The first part of this study sought to determine whether S. enteritidis inoculated onto the exterior (vitelline) membrane surface of egg yolks was able to penetrate into and multiply within the yolk contents....

The aim of this research was to evaluate the changes in the Gelato ice cream properties at different levels of sweet whey protein concentrate (WPC) substitutions of egg yolk. Samples were made with two levels of egg yolk (4.5 and 9%). For each level one control sample with no WPC addition and four levels of WPC substitutions (20, 50, 80 and 100%) were made. Three replications of each treatment ...