Several experiments were carried out on Coturnix coturnix
japonica to investigate the effect of selection for growth on a protein
deficient ration. A level of 27% protein was found to be optimum for
three different strains and 17.8% was the lowest protein level used
that allowed for growth and accordingly...
Dressed, bagged whole chickens from three Oregon and several
out-of-state processors were purchased from retail markets in each
season in 1988. Birds were stored at 3°C for 6 days. Total aerobic
microorganisms, total psychrotrophic microorganisms, pseudomonads
and fluorescent pseudomonads were determined by appropriate
procedures. Total aerobic microorganisms and psychrotrophic
microorganisms...
Flax seed is a rich source of alpha-linolenic acid (ALA). Feeding broiler birds flax seed can increase n-3 fatty acids (FA) in meat tissues and can increase human intake of n-3 FA. However, non-starch polysaccharides (NSP) in flax seed decrease digestibility of lipids and proteins and have a negative impact...
The sensations of taste and smell are integral to our perception of food. Because the olfactory and gustatory systems are physiologically separate, scientists were once uncertain of whether information from these two systems interacted at the perceptual level. Recent studies suggest that taste and smell do indeed interact. Two interaction...
The effect of increased egg consumption on plasma
cholesterol levels and its distribution among lipoproteins and
Apolipoprotein A-I/A-II ratios of high density lipoprotein
subfractions in individuals who did and did not demonstrate response
in plasma cholesterol levels was studied in 20 healthy middle-aged
men (30-55 years of age) for three...
Studies were conducted with Indian River "Hybro" broiler chicks
and Oregon Agricultural Experiment Station dwarf and normal White
Leghorn hens to improve the utilization of white western wheat. Chick
studies were primarily concerned with characterizing the growth
inducing properties of an antibiotic fermentation residue (Vigofac)
which had shown a greater...
Published June 1969. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
There is no article of food more commonly used
in all parts of the world than the egg. It can be
served in so many ways and has such a high nutritive
value that it is universally used as a food, by the
uncivilized native as well as the most...