Background: Replacement of the gluten is one of the challenging issues in the food industry, since producing nutritious and functionally acceptable gluten-free foods is difficult. The cake is a cereal-based product that attracts the consumers due to its various flavors, long shelf-life, and relatively low cost. Considering the competition in markets and the increased demand for functional and n...

This study aims to determine the effect of using Hermetia illucens maggot in feed on internal and external quality broiler eggs.The used 80 laying hens aged 6 months which were divided into 4 treatments, 5 replications each replication consisted tails. The variables observed eggs (egg weight, egg shape index, shell thickness, weight) white yolk Haugh units, color). data obtained analyzed with a...

a study was conducted to evaluate the effects of two laying systems (floor versus cage) on egg production, egg quality, and microbial safety. one hundred and eighty 42 wk old laying hens were separated into two groups of 90 hens each, and housed in laying cages and a floor laying system. eggs from the hens were collected for 2 weeks, and hen-day egg production, egg quality (whole egg, albumen, ...

Currently, the production of eggs in alternative systems has been increasing, but there is no information regarding its quality criteria. Aiming to analyze physical and chemical characteristics organic eggs, associated with advancing age laying, egg weight, albumen height, shell thickness, yolk index percentage, percentage Haugh Unit (HU) evaluated. Every two weeks, six fresh were evaluated, du...

The goal of this study was to measure the thickness of egg shells without any contact and by utilizing a nondestructive method that sends infrared light beam on the egg. We obtain measurement resolutions on the order of 7 μm up to a penetration depth of 1.7 mm from the actual surface of the egg shell. The measurement results we obtained show that optical coherence tomography can be used to accu...

the aim of this study was to develop a diet suitable for obtaining quail eggs enriched with omega-3 fatty acids with minimum disadvantages on egg quality. this 12 weeks study was performed to investigate the effects of fish oil (fo) and savory (satureja khuzestanica) essential oil (eo) supplementation in diets of laying quails at different ages, on their performance, egg quality, fatty acid com...