Zobrazeno 1 - 10
of 21
pro vyhledávání: '"R. M. Conrad"'
Autor:
R. M. Conrad, H. M. Scott
Publikováno v:
Poultry Science. 21:81-85
THERE is considerable variation in total egg weight in a series of eggs laid on consecutive days by an individual hen. Scott (1938) concluded that the major part of this variation, associated with the position of the egg within the clutch, is due pri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8cb834ce4f3b1bd2dcf7ed05baa34a37
https://doi.org/10.3382/ps.0210081
https://doi.org/10.3382/ps.0210081
Publikováno v:
The American Naturalist. 77:481-518
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26c8a6ae12fe753524aaca96fe0af83f
https://doi.org/10.1086/281153
https://doi.org/10.1086/281153
Publikováno v:
Poultry Science. 17:498-504
SINCE the work of Pearl and Curtis (1912) it has been known that 40 to 50 percent of the weight of the egg white is added during the time it is in the uterus, hence after the formation of the shell membranes. Very little is yet known of the compositi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a9209c6ad6f1db16f5b1aa76d92834b
https://doi.org/10.3382/ps.0170498
https://doi.org/10.3382/ps.0170498
Publikováno v:
Poultry Science. 26:14-19
THE complaint is occasionally heard that chickens or turkeys obtained from commercial storage or frozen food lockers were found to be rancid. The fact that large numbers of frozen birds are satisfactorily preserved in storage would indicate that ranc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6064300da47cd0562b5ff860ec3e96fa
https://doi.org/10.3382/ps.0260014
https://doi.org/10.3382/ps.0260014
Autor:
D. C. Warren, R. M. Conrad
Publikováno v:
Poultry Science. 18:220-224
ALTERNATE white and yellow layers in the yolk are described in most textbook discussions of the hen’s egg. According to Lillie (1919) these were pointed out by Meckel V. Hemsback in 1851. They have frequently been described and discussed since. Rid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8105287f2e982b0b57bf74013015fa49
https://doi.org/10.3382/ps.0180220
https://doi.org/10.3382/ps.0180220
Autor:
R. M. Conrad, D. C. Warren
Publikováno v:
Poultry Science. 19:9-17
HEN eggs containing more than one yolk frequently have been described in the hope that this rather common abnormal functioning of the reproductive organs might throw some light on the normal mechanism of egg formation. Most of these publications are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb0a46bed9b522ce0df841bb7b3b0a96
https://doi.org/10.3382/ps.0190009
https://doi.org/10.3382/ps.0190009
Publikováno v:
Endocrinology. 27:83-86
RIDDLE AND DOTTI (1) reported that sufficient and prolonged doses of certain female sex hormones, notably theelin and to a lesser degree dihydrotheelin and theelol progestrone, increased the serum calcium in normal castrate hypophysectomized, thyroid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e3f47c7aa453b4e58654ef8f24c9561
https://doi.org/10.1210/endo-27-1-83
https://doi.org/10.1210/endo-27-1-83
Autor:
R. M. Conrad, R. E. Phillips
Publikováno v:
Poultry Science. 17:143-146
THERE has been a widespread belief that the chalazae and the chalaziferous layer of white surrounding the yolk of the hen’s egg are deposited before the remainder of the egg white. It was thought that a specific secretory mechanism was responsible
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f388f4fe66a7807272db14be9d469482
https://doi.org/10.3382/ps.0170143
https://doi.org/10.3382/ps.0170143
Autor:
R. M. Conrad, H. M. Scott
Publikováno v:
Physiological Reviews. 18:481-494
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c59cbc9cdfdd4a7b7f2bb4dd7f852b66
https://doi.org/10.1152/physrev.1938.18.4.481
https://doi.org/10.1152/physrev.1938.18.4.481
Autor:
R. M. Conrad, H. M. Scott
Publikováno v:
Poultry Science. 21:77-80
WHILE it is well known that fresh eggs differ greatly in apparent quality, the reasons for this difference have not been extensively studied. Cole (1938) has reported that this difference in quality is related to the size of the goblet cells of the m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06c5d43cad3499f7d57bd8ae1ba50230
https://doi.org/10.3382/ps.0210077
https://doi.org/10.3382/ps.0210077