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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....
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
KeAi Publishing
2015
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| Materias: | |
| 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 |