This present study was conducted to evaluate the effects of dietary inclusion of 4, 8 and 12 g kg(-1) phytogenic feed additives mixture on performance, egg quality, ovary parameters, serum biochemical parameters and yolk trimethylamine level in laying hens. The results of experiment have shown that egg weight was increased by supplementation of 12 g kg(-1) feed additive whereas egg production, ...

The aim of this research was to study the feasibility defatted wheat germ flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk substitutes mayonnaise formulation. In research, DWGF used at different levels (0, 25, 75 and 100%) XG (0.2%) substitutes. effects these substitutions on stability, textural rheological characteristics were investigated. According results, can be an su...

Fish arsik soup is a popular traditional food in North Sumatera especially Batak ethnic. This research aimed to evaluate the effects of different dose mackerel fish on body weight and LDL blood level rats that were given cholesterol rich feed namely quail egg yolk. Research was performed by using Randomized Group Design. Forty male grouped into 5 groups. The first group (K1) negative control wh...

ii Egg yolk contamination of egg whites continues to be a serious problem in the egg industry. The ability of egg whites to form stable and voluminous foams is greatly inhibited by accidental yolk contamination, even at extremely small levels. Experiments were conducted to determine if lipase can regenerate the functional properties of yolkcontaminated egg whites. Treatments included control, 0...

Egg yolk oil is a natural source of bioactive compounds such as unsaturated fatty acids, oil soluble vitamins, pigments and others. Bioactive compound content in egg yolk oil depends from its content in eggs, from which oil was extracted. Many studies show that bioactive compound content in egg is correlated to the content of these compounds in hen feed, but there is also an opinion that hen ho...

It is well established that the use of alfalfa in diets for monogastric animals is limited by its high fiber content. However, alfalfa is a natural source of xanthophylls and gives poultry products a desirably yellow color. In addition, alfalfa saponins may contribute to reduce the levels of cholesterol in the meat and egg yolk. We have investigated the potential utilization of β-glucanases and...

OBJECTIVE This study was conducted to investigate the effects of dietary detoxified Rhus verniciflua sap (RVS) on production performance, egg quality, lipid fractions of egg yolk, liver and serum, and the profile of cecal microflora in laying hens. METHODS Two hundred 52-week-old Hy-Line Brown layers were randomly divided into 4 groups with 5 replicates per group (2 hens per cage, 5 cages per...

The aim of this study was to compare the quality and physicochemical characteristics of blue-shelled eggs (BE) and conventional eggs (CE). Proximate composition, quality, pH value, shell color, collagen content, fatty acid composition, total cholesterol, α-glucosidase inhibition activity, and antioxidation activity were determined. The proximate composition, general qualities, and pH values of ...

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...