Eggshell
Mostrando 1-12 de 166 artigos, teses e dissertações.
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1. Development and analysis of bread fortified with calcium extracted from chicken eggshells of Pakistani market
Abstract Calcium fortification is usually achieved by employing wheat flour as the most frequently used vehicle. In this study, potential of calcium extraction from chicken eggshell and its utilization as a bread fortificant in straight grade flour (SGF) is investigated. In addition, the fortified and unfortified (control) flour samples were evaluated for nu
Food Sci. Technol. Publicado em: 2021-06
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2. AN EVALUATION OF THE THERMAL AND LUMINOUS ENVIRONMENT OF LAYING HEN AVIARIES EQUIPPED WITH LIGHT-EMITTING DIODE AND COMPACT FLUORESCENT LAMPS AND THEIR EFFECTS ON PRODUCTION AND EGG QUALITY
ABSTRACT The thermal and luminous conditions in aviaries affect the production and quality of eggs. Thus, the aim of the present study was to evaluate the thermal and luminous environment of commercial laying hen aviaries equipped with compact fluorescent (CF) and light-emitting diode (LED) lamps and their influence on egg production and quality. The study w
Eng. Agríc.. Publicado em: 2021-02
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3. Effects of heat treatments and edible shell coatings on egg quality after storage at room temperature
Abstract The objective of this study was to evaluate the effect of thermal treatments using different water temperatures and immersion times, as well as the application of eggshell coatings using edible materials on eggshell quality after storage for 4 weeks at room temperature (22.8 ± 4.4 °C). A total of 180 brown fresh eggs were distributed in a complete
Food Sci. Technol. Publicado em: 2020-06
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4. Requirement of Digestible Methionine + Cystine to Molted Laying Hens
ABSTRACT The present study aimed to determine the ideal requirement of digestible methionine + cystine to molted laying hens. The experimental period lasted 105 days, divided into five periods of 21 days. 144 Hisex White laying hens with 84 weeks-of-age were used. The experimental design was completely randomized with treatments constituted for six levels of
Braz. J. Poult. Sci.. Publicado em: 20/12/2019
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5. Physical-Chemical and Sensorial Quality of Eggs Coated With Copaiba Oil Biofilm and Stored At Room Temperature for Different Periods
ABSTRACT The present study aimed at evaluating the effects of a coating based on copaiba oil on the quality of eggs stored for different periods. Eggs were coated with copaiba oil solutions (4, 8, 12, 16, or 20% copaiba oil) or not (control) and stored for 1, 7, 14, 21, 28 or 35 days at room temperature. The following parameters were evaluated: egg weight lo
Braz. J. Poult. Sci.. Publicado em: 20/12/2019
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6. Optimal Available Phosphorus Levels in Diets Containing Different Dicalcium Phosphate Particle Sizes for Japanese Quails
ABSTRACT This experiment was conducted to investigate the effects available phosphorus levels and dicalcium phosphate particle size on the live performance, and egg parameters and bone parameters of Japanese quails in lay. The experimental diets were based on corn and soybean meal and formulated to contain 2900 kcal metabolizable energy (ME)kg-1, 200 g kg-1
Braz. J. Poult. Sci.. Publicado em: 20/12/2019
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7. Comparison of the Dietary Supplementation of Lactobacillus plantarum, and Fermented and Non-Fermented Artemisia Annua on the Performance, Egg Quality, Serum Cholesterol, and Eggyolk-Oxidative Stability During Storage in Laying Hens
ABSTRACT Artemisia annua L. is a widely distributed medicinal plant and well-known for treating malaria due to the artemisinin content. We previously found enhanced antioxidant and antibacterial activities of Lactobacillus plantarum-fermented A. annua dried leaves in vitro. The present study compared the effects of the dietary supplementation of L. plantarum
Braz. J. Poult. Sci.. Publicado em: 20/12/2019
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8. METHODS TO EVALUATE THE EGGSHELL QUALITY OF TABLE EGGS
ABSTRACT The objectives of this study were to determine the most suitable probe diameter and egg position to perform the eggshell breaking strength test using a texturometer, as well as the most reliable parameter to estimate eggshell quality when no electronic devices are available. Eggshell quality (eggshell breaking strength, eggshell weight, eggshell per
Braz. J. Poult. Sci.. Publicado em: 05/12/2019
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9. Effect of Egg Weight on External and Internal Qualities, Physiological and Hatching Success of Japanese Quail Eggs (Coturnix coturnix japonica)
ABSTRACT This experiment was conducted to evaluate the effect of egg weight and egg physical characteristics on embryonic development, hatchability, and hatchling weight of Japanese quails (Coturnix coturnix japonica). In total, 689 eggs were classified in two categories: small (<13.5 g) or large (≥13.5 g), and different external eggshell and internal qual
Braz. J. Poult. Sci.. Publicado em: 11/11/2019
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10. Development of Sustainable Eggshell Waste-Polyester Resin Composite Material for Using as Artificial Rock
The aim of this work was to study the possibility of reuse of chicken eggshell waste produced in the food manufacturing industry for processing of sustainable eggshell waste-polyester resin composite materials for use as artificial carbonaceous rocks. For this purpose, composite specimens with different eggshell waste-polyester resin compositions in differen
Mat. Res.. Publicado em: 14/10/2019
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11. Is the Eggshell Quality Influenced by the Egg Weight or the Breeder Age?
ABSTRACT For a long time, it has been said that eggshell quality decreases as eggs increase in size, but this increase is seen as the breeder age advances. Therefore, the present study aimed to evaluate the age and egg weight effect on Cobb 500 broiler breeders on eggshell quality. The quality measures tested were eggshell and mineral matter percentage, eggs
Braz. J. Poult. Sci.. Publicado em: 19/08/2019
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12. Desenvolvimento de espumas vítreas a partir de garrafa e casca de ovo
RESUMO Este trabalho tem como foco a produção de espumas vítreas a partir de materiais reciclados, fazendo uso de matéria-prima de fácil acesso local e alta incidência no mercado: garrafas de cerveja não retornáveis e casca de ovo, como agente espumante. Para tanto, investigou-se a influência da temperatura de queima, da granulometria do vidro precu
Matéria (Rio J.). Publicado em: 20/05/2019