Antinutritional properties of egg white in diets for lobsters.

The Physiological Effects of Diets Rich in Egg White*

Experiments by Parsons, Smith, Moise, and Mendel(1930), on the physiological effects of various protein-rich diets showed that cooked, dried, commercial egg whit,e is unsatisfactory for reproduction and lactation when fed to adult female rats as either 80 or 20 per cent of a well supplemented diet. Bond (1922) found that reproduct,ion was not optimum with 30 per cent of egg white in the ration,...

Effects of Levels of Inclusion of Locally Processed Fish Waste Meal in the Diets of White Leghorn Layers on Performance Parameters, Hatchability, Economics, Egg Production and Egg Quality

The study was conducted at Haramaya university poultry farm to evaluate the effects of locally processed fish waste meal (FWM) in the diet of white leghorn layers on the performance and hatchability, egg quality, sensory flavor and profitability of the rations. One hundred eighty chickens at five months of age were randomly distributed (15 layers per each 12 pens). The pens were randomly assign...

Use of egg white in maintenance Medium for FL cell cultures

modification of nanoclay for improving the physico-mechanical properties of dental adhesives

هدف اصلی این مطالعه تهیه یک سامانه نوین چسب عاجی دندانی بر پایه نانورس پیوند شده با پلی متاکریلیک اسید، نانورس پیوند شده با پلی اکریلیک اسید، مخلوط نانوسیلیکا و نانورس پیوند شده با پلی متاکریلیک اسید، مخلوط نانوسیلیکا و نانورس پیوند شده با پلی اکریلیک اسید و نانورس پیوند شده با کیتوسان اصلاح شده با گلایسیدیل متاکریلات است. پیوند پلی متاکریلیک اسید و پلی اکریلیک اسید بر ری سطح نانورس در حضور و ...

Physical-chemical and antimicrobial properties of Egg White Protein Powder

Chicken egg white is a perfect source of proteins, lipids, minerals and vitamins. Proteins in eggs are distributed among the egg white (EW) and the yolk. EW consists of water (88%), protein (11%) and trace amounts (1%) of carbohydrates, lipids and ash (Kovacs-Nolan et al., 2005). These proteins are recognized by their functional properties such as nutrition (Abeyrathne et al., 2013; Ko & Ahn, 2...