Note on the percentage composition of egg-yolk
نویسندگان
چکیده
منابع مشابه
Variations in the composition of egg-yolk pigment.
Gillam & Heilbron (1935) in a study of the effects of feeding maize and grass on the composition of yolk pigment have shown that xanthophyll is the principal pigment of egg yolk, although cryptoxanthin and B-carotene are also present, the former sometimes in amounts that contribute appreciably to the total vitamin A activity of the yolk. In view of this, the extent of the variations in the cryp...
متن کاملthe effects of cognitive strategies- note making and underlining- on iranian efl learners’ reading comprehension
هدف از انجام این مطالعه ، بررسی اثرات استفاده از استراتژی های شناختی یعنی "نت برداری" و "زیر خط کردن" بر روی عملکرد درک مطلب زبان آموزان ایرانی می باشد. به این منظور، 60 زبان آموز دختر سال چهارم دبیرستان از طریق آزمون پیشرفت زبان انگلیسی (نلسون)، از یک جامعه آماری بزرگتر انتخاب شدند. سپس به صورت تصادفی به سه گروه که هر گروه شامل ?0 دانش آموز همسان بود، تقسیم شدند: دو گروه آزمایش(گروه "نت برداری...
15 صفحه اولEffect of dietary conjugated linoleic acid on the composition of egg yolk lipids.
Forty-eight 27-wk-old White Leghorn hens were assigned randomly to four diets containing 0, 1.25, 2.5, or 5.0% conjugated linoleic acid (CLA). Hens were fed the CLA diets for 2 wk before eggs were collected for the study. Classes of egg yolk lipids were separated, and fatty acid concentrations in total lipid, triglyceride (TG), phosphatidylethanolamine (PE), and phosphatidylcholine (PC) were an...
متن کاملEffect of egg yolk of four avian species on the cryopreserved ram spermatozoa
Egg yolk is the most commonly used cryoprotective agent for sperm cryopreservation of several species.The objective of this experiment was to compare the effectiveness of egg yolk from four avian species(domestic chicken, duck, turkey and pigeon) on sperm quality following cryopreservation of the ram semen.Ejaculates were collected, using an electroejaculator, from six fertile rams. Samples wer...
متن کاملOn the fractionation of the proteins of egg yolk.
For many years the senior author has attempted to fractionate the yolk proteins of the Atlantic salmon with each annual laying season, but without conspicuous success. The newer electrophoretic technique has now provided us with a better criterion of the success of our methods as applied to the egg yolk of the hen as well as of the salmon (1). The general subject has been reviewed by Needham (2...
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: The Journal of Physiology
سال: 1901
ISSN: 0022-3751
DOI: 10.1113/jphysiol.1901.sp000875