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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Detalles Bibliográficos
Autores principales: Wang, Xiaocui, Wu, Shugeng, Zhang, Haijun, Yue, Hongyuan, Qi, Guanghai, Li, Jie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: KeAi Publishing 2015
Materias:
Poultry Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5941001/
https://www.ncbi.nlm.nih.gov/pubmed/29767081
http://dx.doi.org/10.1016/j.aninu.2015.12.003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5941001/
https://www.ncbi.nlm.nih.gov/pubmed/29767081
http://dx.doi.org/10.1016/j.aninu.2015.12.003

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