Data of four layers flocks (#31-34) from North Carolina Layer Performance and Management Test of the Department of Agriculture and Consumer Services were used in the meta-analysis to find if an increase in space allowance can affect egg production traits in white and brown layers. Effects of space allowance of 310 and 413 cm2/bird on layers performance were compared in this study. The increase ...

481 fresh fertilized eggs of three Kurdish local chickens (Black with brown neck, White with shank feathering, and White with non-feathering shank) were collected at pre-molting (355 eggs) and post-molting (126 eggs) stages to evaluate external egg traits. A venine caliper was used to determine the length and breadth of eggs to calculate Shape index. Results indicated that egg weight increased ...

Shell eggs were irradiated and the physico-chemical, and functional properties of egg yolk and white were determined. The color of egg yolk was not affected, but the viscosity of egg white was dramatically lowered and became watery by irradiation. The foam capacity and foam stability of egg white were significantly decreased due to protein oxidation by irradiation. However, the texture characte...

the objective of this study was to evaluate the effect of frying temperature, time and different batter formulations on the rheological properties and mass transfer during deep fat frying of kurdish cheese nuggets. the effects of white egg (0, 5, 10%) addition to the batter formulation of cheese nuggets and frying at 150, 170 and 190◦c for 0, 1, 2, 3 and 4 min have been investigated. the result...

BACKGROUND Levels of IgE antibody to egg white of greater than 7 kIU/L are highly predictive of clinical reactivity to egg, and lower levels often require evaluation with oral food challenge (OFC) to establish definitive diagnosis. OFCs have inherent risks, and diagnostic criteria indicating high likelihood of passing would be clinically useful. OBJECTIVE We sought to determine whether the si...

the aim of the present study was to characterize allergen-specific immunoglobulin e (ige) among children in fez region. eighty one children were recruited from the hospital university center of fez. all of them had completed a questionnaire before taking sera. the sera were used to measure total ige and specific data to proteins of egg's white (ewp), peanuts (pp) and gliadins (g). in last part,...

the study was conducted at haramaya university poultry farm to evaluate the effects of locally processed fish waste meal (fwm) in the diet of white leghorn layers on the performance and hatchability, egg quality, sensory flavor and profitability of the rations. one hundred eighty chickens at five months of age were randomly distributed (15 layers per each 12 pens). the pens were randomly assign...

In this paper, the physicochemical and nutritional characteristics of preserved duck egg white were analyzed and compared with fresh egg and hard-cooked egg white (n = 3). The data obtained showed that the preserved egg white was rich in essential amino acids and minerals, such as Ca, Mg, Fe, Zn, Cu, K, and Na. After fresh duck eggs were processed into preserved eggs, contents of moisture, CP, ...

Ovalbumin, as the major component of egg-white, is a globular, biocompatible, nontoxic and biodegradable phosphoglyco protein. This protein with the molecular weight of 44.5 kDa, contains 385 residues of amino acids with isoelectric point (pI) of 4.5. Many purification procedures have been reported for egg-white proteins such as gel permeation and anion exchange chromatography. In this study, w...