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	Provedor de dados Rev. Bras. Ciênc. Avic. (1) R. Bras. Zootec. (1) Autor Brannan,RG (1) Chaiyasit,W (1) Chanasattru,W (1) Chareonsuk,D (1) Gao,Xiang (1) Hu,Jingwei (1) Li,Feng (1) Shan,Anshan (1) Shan,Mingxu (1) Yang,Xue (1) Yang,Yi (1) Zhang,Yuanyuan (1) Mais... Palavra-chave Egg albumen (2) Chicken egg (1) Duck egg (1) Egg white (1) Egg yolk (1) Fat line (1) Feed intake (1) Foaming (1) Gelling (1) Lean line (1) Protein functionalities (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens Rev. Bras. Ciênc. Avic. Chaiyasit,W; Brannan,RG; Chareonsuk,D; Chanasattru,W. ABSTRACT The aim of this research was to investigate the physicochemical and functional properties of fresh and pasteurized chicken and duck egg albumens. The results showed that pasteurization of both chicken and duck albumens significantly decreased (p≤0.05) viscosity, but had no impact (p>0.05) on pH or free sulfhydryl groups. Chicken albumen was shown to have higher (p≤0.05) foam expansion, but lower (p≤0.05) foam stability than duck albumen. Pasteurization decreased (p≤0.05) the foam expansion of both albumens while decreasing (p≤0.05) the foam stability only of duck albumen. Investigation of the gel properties showed that duck albumen has greater hardness and lower expressible water (p≤0.05) than chicken albumen. Pasteurization increased the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Egg albumen; Egg white; Chicken egg; Duck egg; Protein functionalities; Gelling; Foaming. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100304 Dietary intake of broiler breeder hens during the laying period affects amino acid and fatty acid profiles in eggs R. Bras. Zootec. Li,Feng; Yang,Yi; Yang,Xue; Shan,Mingxu; Gao,Xiang; Zhang,Yuanyuan; Hu,Jingwei; Shan,Anshan. ABSTRACT The objective of this study was to evaluate the effects of maternal dietary intake on the amino acid and fatty acid contents in eggs during the laying period. An experiment with a 2×2 factorial design was conducted with two maternal dietary intake levels (100 and 75% of dietary intake recommended by the Chinese Ministry of Agriculture) and two broiler lines (fat and lean line). A total of 384 hens of fat line and 384 hens of lean line at 23 weeks of age were included in the experiment. Each line was randomly divided into two treatments (n = 192 in each treatment, with 12 replications), and each replication included 16 birds. The treatments were LN (lean line and normal maternal dietary intake, n = 192), LL (lean line and low maternal dietary... Tipo: Info:eu-repo/semantics/article Palavras-chave: Egg albumen; Egg yolk; Fat line; Feed intake; Lean line. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982019000100520 Registros recuperados: 2 Primeira ... 1 ... Última

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