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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Опубликовано в: :Anim Nutr
Главные авторы: Wang, Xiaocui, Wu, Shugeng, Zhang, Haijun, Yue, Hongyuan, Qi, Guanghai, Li, Jie
Формат: Artigo
Язык:Inglês
Опубликовано: KeAi Publishing 2015
Предметы:
Poultry Nutrition
Online-ссылка: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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