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Consecutive changes in two discrete layers of the egg shell of the house cricket, Acheta domesticus, have been claimed to control the uptake of water by the eggs. The development of the shell has been re-investigated with the electron microscope by examination of eggs at different stages of embryogenesis and of ovarioles containing oocytes at various stages of maturity. It is confirmed that fra...

We investigated the effects of dietary supplementation of zinc (ZnO; 0, 40, 80, 120 and 160 mg/kg) and Vit E (α-tocopheryl acetate; 0 and 40 IU/kg) on egg production, egg quality and Zn content of egg fractions and tissues in Japanese quails. Using a 5 × 2 factorial design, a total of 960 Japanese quails (Coturnix coturnix japonica) at day 70 of age were housed in cages and randomly assigned in...

The avian eggshell is a composite biomaterial composed of non-calcifying eggshell membranes and the overlying calcified shell matrix. The calcified shell forms in a uterine fluid where the concentration of different protein species varies between the initial, rapid calcification and terminal phases of eggshell deposition. The role of these avian eggshell matrix proteins during shell formation i...

this trial was conducted to evaluate the effects of different dietary factors that affect egg cholesterol concentration in laying hens of 56 to 70 weeks of age. three hundred and ninety six hy-line w36 laying hens were subjected to 11 experimental treatments, each treatment consisting of 4 replicates, each replicate of 9 hens. dietary treatments included the control, made up of corn plus soy me...

Total egg consumption has basically become level with perhaps a slight increase in the last 3 or 4 years. Although shell egg consumption has declined, the growth of value added egg products has been very encouraging. In 1982, 12% of the total egg consumption was in the form of further processed or value added egg products. Today, approximately 30% of our egg consumption is in the form of value ...

Background: Replacement of the gluten is one of the challenging issues in the food industry, since producing nutritious and functionally acceptable gluten-free foods is difficult. The cake is a cereal-based product that attracts the consumers due to its various flavors, long shelf-life, and relatively low cost. Considering the competition in markets and the increased demand for functional and n...