Effect of dietary protein sources and storage temperatures on egg internal quality of stored shell eggs

This study was conducted to evaluate the effects of various protein sources (soybean meal, SBM; cottonseed protein, CSP; double-zero rapeseed meal, DRM) on the internal quality (Haugh unit, yolk index, albumen pH, yolk hardness and yolk springiness) of eggs when stored at either 4 or 28°C for 28 d....

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Shranjeno v:
Bibliografske podrobnosti
izdano v:Anim Nutr
Main Authors: Wang, Xiaocui, Wu, Shugeng, Zhang, Haijun, Yue, Hongyuan, Qi, Guanghai, Li, Jie
Format: Artigo
Jezik:Inglês
Izdano: KeAi Publishing 2015
Teme:
Poultry Nutrition
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC5941001/
https://ncbi.nlm.nih.gov/pubmed/29767081
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.aninu.2015.12.003
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