The various bakery products like cake, cookies, and bread includes egg as an ingredient, which plays significant role in the product development. yolk is dense yellow part of considered nutritionally more beneficial when compared to other portion (egg whites). a rich source essential fat-soluble vitamins (A, D, E, K) few water-soluble (B6, B12). It also calcium, magnesium, iron, selenium. This ...

Maternal yolk androgens in avian eggs have been shown to affect numerous offspring traits. These changes in offspring phenotype represent examples of maternal effects and are thought to adjust offspring development to the posthatching environment. When studying the functional consequences of yolk hormones it is, therefore, crucial to manipulate the yolk androgen concentrations as well as the en...

Background: The eggs of hens are an essential source protein, a food that meets human needs and provides the body with amino acids, metallic elements vitamins promote its health. research aims to study influence storage period strain interaction between them on components internal external quality traits commercially produced brown white-shell eggs. Methods: A total 180 were randomly collected ...

of yours truly; but now the CV of a successful applicant looks like that of a newly minted full Professor from olden times. Notwithstanding these demands, and the associated high quality of a fledgling facultylevel type, the job starts with some ‘setup’ money for equipping the lab; but next to no means are provided to initiate that ‘research program’ and to sustain it during the years to come. ...

two experiments were conducted to evaluate the nutritional value of purslane powder and its effects on performance, egg quality and reproductive system parameters of laying hens. one hundred and twenty laying hens (leghorn, hy-line w-36) were used in a completely randomized design with four treatments and five replicates. hens received diet supplemented with different levels of purslane powder ...

The TA-XT21 texture analyzer (TA) was used to evaluate vitelline membrane strength (VMS). Fresh and aged (1 wk at 25 C) eggs (n = 48 eggs x 2 replications) were evaluated. Fresh and aged eggs were further divided into two groups of yolk only or whole egg (with intact albumen). Yolk index, Haugh units, pH, broken-out egg weights, VMS, yolk viscosity, and scanning electron microscopy (SEM) images...

Yolk provides an important source of nutrients during the early development of oviparous organisms. It is composed mainly of vitellogenin proteins packed into membrane-bound compartments called yolk platelets. Catabolism of yolk is initiated by acidification of the yolk platelet, leading to the activation of Cathepsin-like proteinases, but it is unknown how this process is triggered. Yolk catab...