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dc.contributor.advisorCurtis, Patricia A.
dc.contributor.advisorRoland, David A.
dc.contributor.advisorHuang, Tung-shi
dc.contributor.advisorLin, Hong
dc.contributor.authorDong, Xuan
dc.date.accessioned2012-04-18T13:39:17Z
dc.date.available2012-04-18T13:39:17Z
dc.date.issued2012-04-18
dc.identifier.urihttp://hdl.handle.net/10415/3031
dc.description.abstractTo determine if strain (brown and white egg shell color type) or diet (16% crude protein, 15% crude protein and 14% crude protein) would affect the component portions of egg, protein composition of albumen, and whether the composition or the treatment changes would affect the foaming quality of the albumen, albumen samples were measured in the present study. Electrophoresis of egg albumen, whole egg and component weight, total solids, fats and protein content of albumen, total solids, fats and protein content of albumen of yolk, albumen whipping height, angel food cake volume and cake texture analysis were measured and analyzed. If the consumer preference is a large and firm cake, eggs from any of all three brown shell type and the 16% crude protein white treatments should be used. However, if the consumer preference is a large and soft cake, eggs from the 15% white treatment should be used.en_US
dc.rightsEMBARGO_NOT_AUBURNen_US
dc.subjectPoultry Scienceen_US
dc.titleStudy of Chicken Egg Qualities Related to Different Protein Level Dietaries and Various Types Of Layersen_US
dc.typethesisen_US
dc.embargo.lengthNO_RESTRICTIONen_US
dc.embargo.statusNOT_EMBARGOEDen_US


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