Zobrazeno 1 - 10
of 105
pro vyhledávání: '"Haugh units"'
Autor:
Supral A., Surya P.S.
Publikováno v:
Russian Journal of Agricultural and Socio-Economic Sciences, Vol 130, Iss 10, Pp 121-128 (2022)
Poultry eggs are used as breakfast meals in every corner of the world due to its easy availability and affordability; majorly being a rich source of protein. The nutritional component of an egg is purely determined by internal egg quality (albumen an
Externí odkaz:
https://doaj.org/article/c8250af71b3b46e48c328527b59c8e1b
Akademický článek
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Autor:
Guilherme Resende de Almeida, Michele de Oliveira Mendonça, Lidianne Carolina de Castro Weitzel, Tatiana Marques Bittencourt, Anderson Soares de Matos, Jean kaique Valentim, Michelle Lopes de Araújo, Adna Quesia Costa de Oliveira
Publikováno v:
Acta Scientiarum: Animal Sciences, Vol 43, Iss 1 (2021)
The layer poultry is an important activity for food production with high biological value. Measuring egg quality has great relevance to ensure safety and quality products for consumers. Thus, the objective was to evaluate the egg physical quality of
Externí odkaz:
https://doaj.org/article/194f3d571c7e41f0a2e798f739767393
Autor:
Víctor Rojas, Miguel Callacná
Publikováno v:
Agroindustrial Science, Vol 9, Iss 2, Pp 155-162 (2019)
The effect of the source and level of supplementation with selenium on its concentration and shelf life of eggs of chickens of commercial position was evaluated. 672 38-week-old hens were used, distributed in a completely randomized experimental de
Externí odkaz:
https://doaj.org/article/6297f5226bb240ea8d388618fa61584d
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Publikováno v:
Agronomía Mesoamericana, Volume: 34, Issue: 2, Article number: 51223, Published: AUG 2023
Resumen Introducción. El huevo de gallina es un alimento de alto valor nutricional, con proteína de alto valor biológico y fácil digestión, por lo cual es indispensable conocer qué afecta la calidad de este al almacenarlo. Objetivo. Evaluar el
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24534e124adda1e8c044f6d293b766c8
http://www.scielo.sa.cr/scielo.php?script=sci_arttext&pid=S1659-13212023000200025&lng=en&tlng=en
http://www.scielo.sa.cr/scielo.php?script=sci_arttext&pid=S1659-13212023000200025&lng=en&tlng=en
Autor:
Jânio Sousa Santos, Laércio Galvão Maciel, Vitória Nazaré Costa Seixas, José Anchieta de Araujo
Publikováno v:
Desafios, Vol 3, Iss 1, Pp 54-67 (2016)
The objective of this review was to present aspects related to maintaining the quality of quail eggs addressing the main parameters that must be evaluated and pointing their importance in order to characterize its commercial quality. The excellent pe
Externí odkaz:
https://doaj.org/article/1400fa0741d9431a8436ae87d43a4510
Publikováno v:
Agronomía Mesoamericana; Agronomía Mesoamericana: Vol. 34, Issue 2 (May-August) (In progress); 51223
Agronomía Mesoamericana; Agronomía Mesoamericana: Vol. 34, Nº 2 (mayo-agosto) (en progreso); 51223
Portal de Revistas UCR
Universidad de Costa Rica
instacron:UCR
Agronomía Mesoamericana; Agronomía Mesoamericana: Vol. 34, Nº 2 (mayo-agosto) (en progreso); 51223
Portal de Revistas UCR
Universidad de Costa Rica
instacron:UCR
Introduction. The hen egg is a food of high nutritional value, with protein of high biological value and easy digestion, due to that it is indispensable to know what affects its quality when storing it. Objective. To evaluate the effect of temperatur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::503263badcbeed2ca6c8b1fb2f483217
https://revistas.ucr.ac.cr/index.php/agromeso/article/view/51223
https://revistas.ucr.ac.cr/index.php/agromeso/article/view/51223
Publikováno v:
Scientia Agropecuaria, Vol 6, Iss 3, Pp 191-199 (2015)
The aim of this study was to evaluate the use of an additive canthaxanthin based and annatto extract (Bixa orellana L.) in diets of laying hens and its effect on the color of the yolk and the egg shelf life. Position 864 hens 34 to 45 weeks old, dist
Externí odkaz:
https://doaj.org/article/643a822ca4c04a51a30791ff7831ddd6
Autor:
JPL de Sousa, LFT Albino, RGMV Vaz, KF Rodrigues, GF Da Silva, LN Renno, VRSM Barros, IN Kaneko
Publikováno v:
Brazilian Journal of Poultry Science, Vol 17, Iss 1, Pp 69-76 (2015)
The dietary inclusion of phytase increases nutrient and energy bioavailability for broilers. The effect of phytase increases nutrients and energy bioavailability for either the objective of this experiment was to evaluate the influence of nutrient an
Externí odkaz:
https://doaj.org/article/26c88c031a7e41faa847ef3dbcf9f9ec