Consulta: subjectFacets:"Egg composition"
Registros recuperados: 4
Data/hora: 12/06/2024 12:47:22

Avaliação sensorial de ovos produzidos com uso de dietas contendo moringa, mandioca e bocaiuva.
Provedor de dados: 14
Autores: JULIANO, R. S.; LISITA, F. O.; TIAMBO, C. K.; SOARES FILHO, M. da S.; SOARES, M. R.; ABREU, U. G. P. de.
Com a finalidade de verificar alguma característica organoléptica desfavorável em ovos produzidos a partir de dietas com inclusão de farinhas de bocaiuva (Acrocomia aculeata) e mandioca (Manihot esculenta), além de feno de moringa (Moringa oleifera), realizou-se um teste de degustação dos ovos, pontuando características sensoriais por meio da escala hedônica. Os ovos foram provenientes de 160 poedeiras Dekalb White, submetidas a quatro dietas com diferentes combinações de ingredientes alternativos (IA), entre 34 e 54 semanas de vida:T1- dieta a base de milho e farelo de soja (M + FS); T2- dieta com inclusão de 18% de farelo de mandioca, 4% de farinha de folhas de moringa e 4% da polpa de bocaiuva (18FM + 4FFM + 4PBC); T3- dieta com inclusão de 24% de...
Tipo: Boletim de Pesquisa e Desenvolvimento (INFOTECA-E)
Palavras-chave: Organoleptic analysis.; Ovo; Análise Organoléptica; Egg composition; Eggs.
Ano: 2017
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1085740

Intra-Clutch Changes in Egg Composition and Shell Quality in Laying Hens
Provedor de dados: 19
Autores: Miyoshi, Syunzou; Inoue, Keiichi; Luc, Kieu Minh; Kuchida, Keigo; Mitsumoto, Takatsugu; 三好, 俊三; 井上, 慶一; ルック, キィウ　ミン; 口田, 圭吾; 光本, 孝次.
Palavras-chave: Egg composition; Shell quality; Clutch position; Laying hen; 卵構成; 卵殻質; クラッチポジション; 産卵鶏.
Ano: 1997
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/453

Some Physical, Morphological, and Mechanical Characteristics of Turkey (Meleagris gallopavo) Eggs
Provedor de dados: 89
Autores: Galic,A; Pliestic,S; Janjecic,Z; Bedekovic,D; Filipovic,D; Kovacev,I; Copec,K.
ABSTRACT The physical, morphological, and mechanical characteristics of eggs play an important role in the processes of embryo development and hatching. Some physical, morphological, and mechanical characteristics of turkey (Meleagris gallopavo; Zagorje breed) eggs collected during two laying cycles from same turkey hens were determined in this study. The average values of length, width, geometric mean diameter, weight, surface area, volume, sphericity, eggshell thickness, and eggshell density were determined as 66.61 mm, 46.84 mm, 52.66 mm, 77.74 g, 8712.42 mm2, 76553.49 mm3, 79.31%, 0.354 mm and 3.13 g cm-3, respectively. Eggs collected during second laying cycle were, on average, larger and heavier in comparison with those collected during first cycle....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Breaking strength; Egg composition; Egg dimensions; Eggshell strength shape index; Turkeys.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2018000200317

Effect of different metabolizable energy and soybean oil levels in the diet of laying hens on the egg chemical composition and lipid profile
Provedor de dados: 96
Autores: Quirino,Bárbara Josefina de Sousa; Costa,Fernando Guilherme Perazzo; Queiroga,Rita de Cássia Ramos do Egypto; Pereira,Walter Esfrain; Lima Neto,Raul da Cunha; Souza,Janete Gouveia de.
This study was carried out to evaluate the effects of increasing metabolizable energy and soybean oil levels on the egg chemical composition, total lipids and cholesterol contents and fatty acids profile in the egg yolk. Three hundred and sixty 29 week-old Bovans Goldline semi-heavy commercial layers were used during three periods of 28 days. A completely randomized design were used in a 3 × 3 double factorial arrangement with three soybean oil levels (1, 2 and 3%) and three metabolizable energy levels in the diet (2,600, 2,750 and 2,900 kcal/kg), totalizing nine diets with five replicates of eight birds. No interaction soybean oil × metabolizable energy levels was observed. The metabolizable energy levels did not affect any of the determined...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Cholesterol; Egg composition; Fatty acids.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982009000400014