Egg Composition as Influenced by Breeding, Egg Size, Age and Season
1964; Elsevier BV; Volume: 43; Issue: 1 Linguagem: Inglês
10.3382/ps.0430255
ISSN1525-3171
AutoresW.W. Marion, A. W. Nordskog, Hubert Tolman, Richard H. Forsythe,
Tópico(s)Agricultural Practices and Plant Genetics
ResumoLIQUID egg production increased from 6.6 to 9.5% of farm egg production during 1951–1961. Of the total liquid egg produced about 75% was produced in the West North Central States. During the same period egg yolk prices increased while prices of egg white decreased. These changes in price reflect changes in the demand for and supply of egg white and yolk. Technological advances such as the development of the angel food cake mix and the increased consumption of yolk-containing products such as doughnuts have increased demand, while breeding and production practices affect the relative supply. In addition, the more rapid handling of eggs through market channels results in less opportunity for evaporation which may affect the “apparent” whole egg solids content. A fairly large amount of literature is now available on component parts of the egg from Gallus domesticus. Reports show that egg composition differs according to species (Friese,…
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