Hen S Eggs
Mostrando 1-6 de 6 artigos, teses e dissertações.
-
1. Salmonella serovars in laying hen flocks and commercial table eggs from a region of São Paulo state, Brazil
Salmonella spp. is the main originator of human foodborne diseases worldwide and is mainly transmitted by food containing eggs. In Brazil, as a result of the lack of studies and data collection very little is known about the prevalence of Salmonella spp. in laying hen flocks and commercial table eggs. Consequently the present study was elaborated and aimed a
Rev. Bras. Cienc. Avic.. Publicado em: 2014-06
-
2. Eggs enrichment: utilization of fish oils and marine algae as sources of omega-3 polyunsaturated fatty acids in hensdiet. / Enriquecimento do ovo: utilização de óleos de peixes e alga marinha como fontes de ácidos graxos poliinsaturados ômega-3 em rações de galinhas
To investigate the influence of three PUFAs n-3 marine sources - salmon oil (SA), tuna and sardine oil (A/S), marine algae (AL) and combinations (SA+A/S, AL+SA, AL+A/S) - on egg quality and egg lipid composition, compared to a corn/soy control group (CON), 168 Hisex White laying hens were assigned into seven treatments with three repetitions in a randomized
Publicado em: 2006
-
3. Functional properties of the albume and quality of eggs of hen covered with protéico concentrate of bovine milk serum. / Propriedades funcionais do albume e qualidade de ovos de galinha cobertos com concentrado proteico de soro de leite bovino.
Egg white proteins are extensively used as processed food because of their functional properties, as gelation and foam formation. Depending on the storage conditions, some physical, microbiological, chemical and functional changes may occur. Functional food properties may be preserved when foods are coated by edible films, since both the loss of moisture and
Publicado em: 2003
-
4. New Generation of Cell Culture Assay for Smallpox Vaccine Potency
The potency of smallpox vaccines produced in the 1970s was tested by titration onto chorioallantoic membranes of fertilized hen eggs (CAM assay). The potency specification commonly approved for these vaccines was a titer above 108 pock-forming units per milliliter. We developed and validated a cell culture titration assay to have a more reliable potency test
American Society for Microbiology.
-
5. Characterization of Egg Yolk Antibodies for Detection and Quantification of Selenomonas ruminantium by Using an Enzyme-Linked Immunosorbent Assay
The specificity of polyclonal antibodies prepared against strains of Selenomonas ruminantium, the effect of assay conditions, and quantification of individual strains in mixed-cell suspensions of selenomonad strains were examined in this study. Whole-cell suspensions were prepared with pure cultures of S. ruminantium PC18, HD4, GA192, and D. Each cell suspen
-
6. Subpopulation Characteristics of Egg-Contaminating Salmonella enterica serovar Enteritidis as Defined by the Lipopolysaccharide O Chain
Characterization of Salmonella enterica serovar Enteritidis was refined by incorporating new data from isolates obtained from avian sources, from the spleens of naturally infected mice, and from the United Kingdom into an existing lipopolysaccharide (LPS) O-chain compositional database. From least to greatest, the probability of avian isolates producing high
American Society for Microbiology.