Dietary conjugated linoleic acid (CLA) was reported to increase the levels of saturated fatty acids (SFA), to decrease monounsaturated fatty acids (MUFA) in egg yolk, liver and adipose tissue in chicken and quail. Hence, the objective of this study was to determine the effects of dietary CLA on the fatty acid composition of liver, breast muscle, abdominal adipose tissue and egg yolk lipids in p...

Vibrio spp. are major causes of mortality in white shrimp (Litopenaeus vannamei) which is lacking adaptive immunity. Passive immunization with a specific egg yolk antibody (IgY) is a potential method for the protection of shrimp against vibriosis. In this study, immune effects of the specific egg yolk powders (IgY) against both V. harveyi and V. parahaemolyticus on white shrimp were evaluated. ...

We have reported a strategic procedure for the preparation of human-type N-linked oligosaccharides targeting hen egg white and yolk. To determine whether the technique is applicable to other avian species, we performed comparative analysis of N-linked oligosaccharides derived from eggs of other pheasant species. Our investigation of the principal oligosaccharides resulted in several major findi...

The aim was to evaluate the functional efficiency of a probiotic strain Enterococcus faecium M74 in the feed on egg yolk weight, egg yolk fat and cholesterol contents of Shaver Starcross 288 hens. Feed in the experimental group was enriched with a probiotic additive containing of 5*10 viable Enterococcus faecium per g. Egg samples a total 30 pcs per group were collected during the first egg-lay...

This study was carried out to investigate the effect of two housing systems on external and internal egg characteristics of a commercial laying bird. Two hundred and eighty pullet of Nera layers were divided into two even group kept in different housing systems (deep litter vs cage). External and internal egg quality traits were examined at 26, 30, 34 and 38wk. Data were then collected on egg w...

This paper extends a mereotopological theory of spatiotemporal reasoning to vague ”egg-yolk” regions. In this extension, the egg and its yolk are allowed to move and change over time. We present a classification of motion classes for vague regions as well as composition tables for reasoning about moving vague regions. We also discuss the formation of scrambled eggs when it becomes impossible to...

The TA-XT21 texture analyzer (TA) was used to evaluate vitelline membrane strength (VMS). Fresh and aged (1 wk at 25 C) eggs (n = 48 eggs x 2 replications) were evaluated. Fresh and aged eggs were further divided into two groups of yolk only or whole egg (with intact albumen). Yolk index, Haugh units, pH, broken-out egg weights, VMS, yolk viscosity, and scanning electron microscopy (SEM) images...

The objective of this experiment was to replace soya bean oil with glycerol in laying hen diets and assess the change's effect on performance, parameters of egg quality and the egg fatty acid profile. A total of 60 44-week-old Hy-Line W36 laying hens were distributed according to a completely randomised experimental design into four treatments consisting of glycerol substitutions for soya bean ...

This study was conducted to determine the effect of hen production cycle (HPC) and the effect of egg weight (EW) at the same egg production level on egg quality, egg composition, hatchability, duckling quality, and first-week BW in Pekin ducks. For HPC, hatching eggs were obtained from different Pekin-duck breeder flocks, aged 31 wk for the first production cycle (HPC1) and 78 wk for the second...

Low-density lipoprotein (LDL) extracted from hen egg yolk has recently been considered to be superior to whole egg yolk in sperm cryopreservation of various animal species. Meanwhile, there was a notion that high-density lipoprotein (HDL) in egg yolk may have a negative effect on post-thaw survival. The role of LDL and HDL in sperm cryopreservation of rhesus monkeys has not been explored. The p...