Author: Andrew Michael BatemanPublisher:
ISBN:
Category : Eggs
Languages : en
Pages : 332
Book Description
Effects of Protein, Lysine, Methionine, Calcium, Phytase, and Strain on Performance and Profitability of Laying Hens
Author: Andrew Michael BatemanPublisher:
ISBN:
Category : Eggs
Languages : en
Pages : 332
Book Description
Dissertation Abstracts International
Author: Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 882
Book Description
Effect of Level and Source of Dietary Protein and Lysine on Performance and Egg Quality of Different Strains of Laying Hens
Author: Zuhair Al BustanyPublisher:
ISBN: 9789157633361
Category : Eggs
Languages : en
Pages : 83
Book Description
Studies on the Effect on the Nutrition of Chicks and Performance of Laying Hens of Certain Amino Acids in the Diet
Author: Louis Everard MarrettPublisher:
ISBN:
Category : Amino acids
Languages : en
Pages : 184
Book Description
Effects of the Egg Formation Cycle, Feeding Regime, Feeding Method and Dietary Protein and Lysine on Concentrations of Free Amino Acids in the Plasma of Laying Hens
Author: Myung Sun ChiProtein-methionine-energy Relationship in Laying Diets for Chickens
Author: The Effect of Amino Acid Requirement and Low-protein Diets on Egg Production Parameters, Egg Quality and Nitrogen Excretion in Laying Hens
Author: Curtis Lyn NovakEffects of Strain on Response of Laying Hens on Low Protein Diets and Amino Acid Supplements
Author: Ali Baghaye KashaniPublisher:
ISBN:
Category : Amino acids in animal nutrition
Languages : en
Pages : 170
Book Description
Improving the Safety and Quality of Eggs and Egg Products
Author: F Van ImmerseelPublisher: Elsevier
ISBN: 0857093924
Category : Technology & Engineering
Languages : en
Pages : 441
Book Description
Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areasVolume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods. Finally, part three looks at the role of eggs in nutrition and other health applications. Chapters cover dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics.With its distinguished editors and international team of contributors, Volume 2 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject. - Focuses on egg safety and nutritional quality with reference to egg contaminants such as Salmonella Enteritidis - Chapters discuss essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods - Presents a comprehensive overview of the role of eggs in nutrition and other health applications including dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs
Poultry Nutrition
Author: Vincenzo TufarelliPublisher: MDPI
ISBN: 3039438530
Category : Science
Languages : en
Pages : 754
Book Description
The aim of this Special Issue is to publish high quality papers concerning poultry nutrition and the interrelations between nutrition, metabolism, microbiota and the health of poultry. Therefore, I invite submissions of recent findings, as original research or reviews, on poultry nutrition, including, but not limited to, the following areas: the effect of feeding on poultry meat end egg quality; nutrient requirements of poultry; the use of functional feed additives to improve gut health and immune status; microbiota; nutraceuticals; soybean meal replacers as alternative sources of protein for poultry; the effects of feeding poultry on environmental impacts; the use of feed/food by-products in poultry diet; and feed technology.