Background Food allergy to egg is commonly diagnosed in childhood with good prognosis. Egg white is considered as the main culprit with major 4 identified allergens (Gal d 1 to Gal d 4). Egg yolk (with two identified allergens Gal d 5 and Gal d 6 in the livetin fraction) retained less attention and its clinical involvement remains unclear. This study revisits sensitization to both egg fractions...

This work characterizes the emulsifying properties of systems containing egg yolk (0.1; 1.0 and 2.5 % w/v) and polysaccharides (xanthan gum, carrageen, pectin and carboxymethylcellulose) and three different vegetable oils (sunflower, canola, and palm oils). Emulsifying activity and emulsion stability were measured of each combination and it was found the effect of the oil on emulsion stability ...

OBJECTIVE This experiment investigated the effects of dietary supplementation with conjugated linoleic acid (CLA) on the serum components, laying hen productivity, lipid composition of egg yolk, egg flavor and egg quality. METHODS Healthy 28-week-old Hy-Line white laying hens (n = 480) were divided randomly into 4 groups, 6 replicates/group, 20 birds/replicate. The 30-day experimental diets i...

Effects of F-strain Mycoplasma gallisepticum (FMG) inoculation and 1.5% supplemental dietary poultry fat (PF) on the egg yolk characteristics of commercial layers at 24, 34, 44, 50, and 58 wk of age were investigated. Sham and FMG inoculations were administered at 12 and 22 wk of age and dietary treatments (basal control and basal control with 1.5% supplemental PF) were initiated at 20 wk of ag...

this experiment was conducted to investigate the effects of various levels of cichorium intybus andcopper on performance and egg yolk cholesterol. total of 324 layer hens (hy-line w-36) were used in arandomized complete blocks with nine treatments, three replications of 12 birds in each from 38 to 50weeks of age. experimental diets include control, four levels of copper (150, 200, 250 and 300 m...

Chicken egg yolk broth medium containing 10% (vol/vol) phosphate-buffered saline extract of egg yolk instead of horse serum showed better growth-promoting activity for Mycoplasma pneumoniae than did Chanock medium and was effective in promoting the growth of small numbers of M. pneumoniae. Moreover, the phosphate-buffered saline extract of egg yolk proved superior to horse serum in the followin...

Egg proteins and lipoproteins are responsible of a wide range of interesting properties of many emulsions, foams, gels and other foods processed by industry. The modifications of functional properties of these proteins during food processing determine a complex behaviour that can result in structural changes of difficult prediction, and rheological measurements are a useful tool to study them. ...

Egg yolk undergoes an irreversible gelation process at temperatures below −6 °C, which greatly impairs its application and increases apparent viscosity. This work was aimed to investigate the effect of salt pH in preventing frozen-thawed egg yolk. Before freezing, 5% added into pasteurized liquid yolk, then adjusted different levels (5.7, 6.0 6.3) with citric acid. After that, stored −18 °C for...