Most of the noodles are made from wheat flour, for countries that do not produce this is a problem because need must be imported and generates large amount foreign exchange. This situation resulted in research involving use non-wheat flour or mixing with other to noodles. study aims determine effect substitution yellow sweet potato egg yolk manufacture wet The used factorial completely randomiz...

The purpose of this study was to examine the effects quail egg yolk extenders in cryopreservation cockerel semen. Ten Venda cockerels were chosen randomly and semen collected twice a week with two-day rest period using an abdominal massage technique. Immediately following collection, samples evaluated for microscopic parameters (sperm cell motility, viability, morphology, abnormalities) as well...

this experiment was carried out to study the effects of different levels of canola meal of different fat sources on the egg quality, performance as well egg yolk cholesterol during the first 12 weeks of age in laying hens (hy-line w-36). throughout the experiment a total of 432 hens were employed in a completely randomized design in a factorial arrangement of 3×4, with three levels of canola me...

When one heats the yolk, changes occur in the fragile elements that serve to support the vital life force within the egg. The egg yolk, in many ways, is not very different from your own cells. Once your temperature goes above 105 degrees you will start to suffer serious health problems. Similarly, heating the yolk above 105 degrees will also start to cause structural changes in many of the high...

When Bacillus anthracis is grown in egg yolk medium, a reaction occurs which is presumably due to lecithinase (Colmer, 1948; McGaughey and Chu, 1948; Chu, 1949). In liquid egg yolk medium the lecithinase reaction is characterized by the formation of an opalescent suspension and flocculation of particles which rise to the top of the medium as a curd. A test such as this is usually referred to as...

This study was conducted to investigate the cholesterol-lowering property of garlic (Allium Sativum) in whole blood of egg yolk induced hypercholesterolemia in rabbits. Forty rabbits of both sexes of 13.1 ± 28.4 weeks of age with average body weights of 1251.9 ± 512.2g were used for the experiment. The animals were divided into eight groups comprising control and seven experimental groups with ...

In this work the cholesterol content of chicken eggs produced by two lines (high and low weight) representing the 31st generation of selection for divergent growth was studied. Divergent selection for body weight at 8 weeks of age resulted in changes in egg size and consequently in the weight of egg components. Higher values (P≤0.001) were observed in eggs from the high weight (D+) line for egg...

the study was conducted to evaluate the effects of different dietary oil sources supplementation on laying hens’ performance and fatty acids profile of egg yolks. seventy-two 23-week-old laying hens (tetra-sl) divided into six experimental diets (four replicates and three birds per replication) in a completely randomized design for nine weeks. experimental diets were included: 1) control (no oi...

In this study, 162 students in the 6 year Pharmacy Program at the School of Pharmacy, Iwate Medical University were asked to prepare liposomal preparations using chicken egg yolk and to evaluate their properties with the aim of developing novel liposomes. High-purity lecithins are generally used for preparing liposomes but they are expensive. On the other hand, egg yolk has various components, ...

An experiment was conducted to investigate the effect of feed supplementation on chemical composition of Jinding duck’s egg. A total of 180 physically sound eggs were randomly collected in each time at 50% and 75% level of egg production of the ducks. Significant difference was observed for dry matter content of egg albumen of ducks fed on different diets at 50% level of egg production (P<0.01)...