Green tea powder supplementation increased viscosity and decreased lysozyme activity of egg white during storage of eggs from Huainan partridge chicken
Author:
Affiliation:
1. College of Animal Science and Technology, Anhui Agricultural University, Hefei, China
2. Anhui Province Key Laboratory of Local Livestock and Poultry Genetic Resource Conservation and Bio-breeding, Anhui Agricultural University, Hefei, China
Funder
National Innovative Training Programme for College Student
Major Scientific and Technological Special Project in Anhui Province
Key Natural Science Research Project in Universities of Anhui Province
Publisher
Informa UK Limited
Subject
Animal Science and Zoology
Link
https://www.tandfonline.com/doi/pdf/10.1080/1828051X.2020.1769512
Reference24 articles.
1. Influence of carbon dioxide on the activity of chicken egg white lysozyme
2. The effect of eggshell apex abnormalities on table egg quality during storage in 2 seasons of the year
3. Changes in eggshell thickness during incubation: Implications for evaluating the impact of organochlorine contaminants on productivity
4. Market survey of quality and freshness of eggs produced under an enhanced hen nutrition and egg production program
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