Hatchery waste: nutritional evaluation of non-hatched eggs.
Arch Latinoam Nutr
; 28(4): 401-11, 1978 Dec.
Article
em En
| MEDLINE
| ID: mdl-753185
Hen's non-hatched eggs were processed by boiling for 30 minutes, milling in a meat grinder, and drying at 60 degrees C with continuous ventilation. The product contained 36% of protein, 27% of ether extract, 17% of ash, 10% of calcium, and 0.6% of phosphorus. The quality of the protein was comparable to that of a reference casein and of fresh egg meal, as determined by protein efficiency ratio and apparent net protein utilization.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Proteínas Alimentares
/
Ovos
Limite:
Animals
Idioma:
En
Revista:
Arch Latinoam Nutr
Ano de publicação:
1978
Tipo de documento:
Article
País de publicação:
Venezuela