Influence of a Vitamin D Deficiency on Egg Shell, Membrane, and Egg Shell Weight
نویسندگان
چکیده
منابع مشابه
Relationship Between Shell and Shell Membrane Strength and Other Egg Shell Characteristics
There was a significant difference in the shell strength of chicken eggs with different curvatures of the large end. Holding temperatures of eggs significantly influenced shell strength but not shell membrane strength. There was a significant negative correlation in chicken eggs between shell strength and membrane strength in small and medium curvature groups but not in the large curvature grou...
متن کاملThe effect of lycopene in egg shell membrane guidance channel on sciatic nerve regeneration in rats
Objective(s): Peripheral nerves are commonly damaged. Although the nerve autograft still subsists the gold standard in surgery of nerve injury gaps, it has severe detriment. The egg shell membrane (ESM) is a natural material, which has a great potential in practice. The aim of this survey was to appraise the effect of lycopene and the ESM nerve guidance channel on scia...
متن کاملImmobilization of Urease onto Modified Egg Shell Membrane through Cross Linking
Background: Immobilization is an approach in industry to improve stability and reusability of urease. The efficiency of this technique depends on the type of membrane and the method of stabilization. Methods: The PEI-modified egg shell membrane was used to immobilize urease by absorption and glutaraldehyde cross-linking methods. The membranes were characterized by Fourier-transform infrared sp...
متن کاملCholesterol Information and Shell Egg Consumption
Your use of the JSTOR archive indicates your acceptance of JSTOR's Terms and Conditions of Use, available at http://www.jstor.org/about/terms.html. JSTOR's Terms and Conditions of Use provides, in part, that unless you have obtained prior permission, you may not download an entire issue of a journal or multiple copies of articles, and you may use content in the JSTOR archive only for your perso...
متن کاملIrradiation of shell egg on the physicochemical and functional properties of liquid egg white.
This study was aimed at determining the effect of irradiation of shell eggs on the physiochemical and functional properties of liquid egg white during storage. Color and textural parameters of irradiated liquid egg white after cooking were also determined. Shell eggs were irradiated at 0, 2.5, 5, or 10 kGy using a linear accelerator. Egg white was separated from yolk and stored in at 4°C up to ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Poultry Science
سال: 1982
ISSN: 0032-5791
DOI: 10.3382/ps.0610746