one hundred forty-four 26-wk-old white hy-line layers (w-36) were fed commercial diets containing 0, 1.5, 3 and 5% surplus date for three period of 28 days each to study the effects of dietary surplus date on hen performance (egg production, egg weight, egg mass, feed intake, feed conversion ratio ‘fcr’ and body weight gain) and egg quality parameters (haugh unit score, yolk colour index, yolk ...

The effect of a dietary supplementation of gallic acid and linoleic acid mixture (MGL) and their synthetic salt, sodium 2,3-dihydroxy-5-(((9E,12E)-octadeca-9,12-dienyloxy)carbonyl)phenolate (NGL), on egg quality was investigated. A total of 120 laying hens were allotted into five groups over 4weeks of the experimental period. Birds were fed the following diets: (1) control [commercial diet (CD)...

This study examines the metabolic fate of total and individual yolk fatty acids (FA) during the embryonic development of the king penguin, a seabird characterized by prolonged incubation (53 days) and hatching (3 days) periods, and a high n-3/n-6 polyunsaturated FA ratio in the egg. Of the approximately 15 g of total FA initially present in the egg lipid, 87% was transferred to the embryo by th...

BACKGROUND Hen's egg allergy is a frequent cause of childhood food allergy. Egg yolk is used in various commonly consumed foods; if children with allergy to hen's egg could eat heated egg yolk, their quality of life (QOL) would improve. No reports exist regarding oral food challenges (OFCs) for heated egg yolk. We aimed to clarify whether pediatric patients allergic to hen's egg could consume h...

Egg yolk undergoes an irreversible gelation process at temperatures below −6 °C, which greatly impairs its application and increases apparent viscosity. This work was aimed to investigate the effect of salt pH in preventing frozen-thawed egg yolk. Before freezing, 5% added into pasteurized liquid yolk, then adjusted different levels (5.7, 6.0 6.3) with citric acid. After that, stored −18 °C for...

Twenty-four, 79-wk-old White Leghorn hens were assigned randomly to three diets containing 0, 2.5, or 5.0% conjugated linoleic acid (CLA). The diets were fed for 4 wk to determine the effect of dietary CLA on quality characteristics of eggs. Eggs were collected daily and stored at 4 C for 1, 7, 21, or 49 d. At the designated times, the eggs were processed to evaluate water content, fatty acid c...

This research aimed to compare the effects of pigments extracted from dried petal meal of marigold flower and synthetic pigments on productive performance of laying hens, egg quality and antioxidant properties of the egg. A total of 64 laying hens, aged 75 weeks, were distributed in a completely randomized design in 4 treatments and 4 replications containing 4 hens per cages. Experimental group...

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 ...

Carbon and nitrogen stable isotope (δ(13)C and δ(15)N) analysis has been used to elucidate foraging and migration behaviours of endangered sea turtle populations. Isotopic analysis of tissue samples from nesting females can provide information about their foraging locations before reproduction. To determine whether loggerhead (Caretta caretta) eggs provide a good proxy for maternal isotope valu...