Affiliation:
1. L.K. Ernst Federal Research Center for Animal Husbandry, Moscow region, Russian Federation
Abstract
Abstract
Poultry eggs contain high-quality proteins, fat, vitamins, and minerals necessary for human nutrition as food and ingredients in the food industry. Egg whites have exceptional foaming, emulsifying, gelling, and heat setting properties, making them popular for use in baked goods. Intensive study of egg whites to date has now settled on a stable opinion that there are no cells, and no DNA, in them. However, this study demonstrates the possibility of chicken nuclear DNA extraction from outer thin whites of chicken eggs.
Publisher
Research Square Platform LLC
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