(Ebook PDF) Egg Innovations and Strategies for Improvements 1st edition by Patricia Hester ISBN 9780128011515 0128011513 full chapters

Section I: Introduction

Chapter 1: Chicken Eggs
Chapter 2: Quail Eggs
Chapter 3: Duck Eggs
Chapter 4: Guinea Fowl, Goose, Turkey, Ostrich, and Emu Eggs

Section II: Management and Housing

Chapter 5: Steroid Hormones and Female Energy Balance: Relation to Offspring Primary Sex Ratio
Chapter 6: Breeder Hen Influence on Nutrient Availability for the Embryo and Hatchling
Chapter 7: Effect of Lighting and Photoperiod on Chicken Egg Production and Quality
Chapter 8: Enrichments in Cages
Chapter 9: Commercial Free-Range Egg Production Practices
Chapter 10: Organic Farming and Mineral Content of Chicken Eggs
Chapter 11: Controlling Feather Pecking and Cannibalism in Egg Laying Flocks

Section III: Food Safety

Chapter 12: Effects of Temperature and Storage Conditions on Eggs
Chapter 13: The Eggshell Microbial Activity
Chapter 14: Effects of Propolis on Eggshell
Chapter 15: The Eggshell Proteome Yields Insight Into Its Antimicrobial Protection
Chapter 16: Shell Egg Pasteurization
Chapter 17: Effects of Gamma Radiation for Microbiological Control in Eggs

Section IV: Composition of Eggs

Chapter 18: Cholesterol in Chicken Eggs: Still a Dietary Concern for Some
Chapter 19: Lutein and Zeaxanthin Carotenoids in Eggs
Chapter 20: Vitamins in Eggs

Section V: Use of Eggs

Chapter 21: Economic and Cultural Aspects of the Table Egg as an Edible Commodity
Chapter 22: Use of Hen Egg White Lysozyme in the Food Industry
Chapter 23: Function and Separation of Ovotransferrin from Chicken Egg
Chapter 24: The Use of Egg and Egg Products in Pasta Production
Chapter 25: The Eggshell and Its Commercial and Production Importance
Chapter 26: Nutraceutical Egg Products

Section VI: Improving Production

Chapter 27: Use of Dietary Probiotics to Improve Laying Hen Performance
Chapter 28: Improving Performance Traits of Laying Hens with Vitamin C
Chapter 29: Modifying Protein in Feed
Chapter 30: Improving Egg Production and Hen Health with Calcium
Chapter 31: Use of Ginseng in Animal Production
Chapter 32: Preventive Measures for Avoiding the Deleterious Effects of Heat Stress on Egg Production and Quality

Section VII: Improving Composition

Chapter 33: Supplemental Linseed on Egg Production
Chapter 34: Supplemental Flax and Impact on n3 and n6 Polyunsaturated Fatty Acids in Eggs
Chapter 35: Supplemental Fish Oil and its Impact on n−3 Fatty Acids in Eggs
Chapter 36: Microalgal Feed Supplementation to Enrich Eggs with Omega-3 Fatty Acids
Chapter 37: Supplemental Iodine

Section VIII: Preserving Eggs

Chapter 38: Pickling Eggs
Chapter 39: Sodium Chloride Preservation in Duck Eggs
Chapter 40: Inorganic Elements in Preserved Egg

Section IX: Adverse Nonmicrobial Contaminants

Chapter 41: The Effect of Estrogens on Egg-Laying Performance
Chapter 42: Antimicrobial Residues in Table Eggs
Chapter 43: Nitrofuran Veterinary Drug Residues in Chicken Eggs
Chapter 44: Anthelmintic Benzimidazoles in Eggs
Chapter 45: Flame Retardants in Wild Bird Eggs and in Relation to Eggs in the Human Food Supply
Chapter 46: Polychlorinated Dibenzo-p-Dioxins, Polychlorinated Dibenzofurans, and Dioxin-Like Polychlorinated Biphenyls in Chicken Eggs
Chapter 47: Influence of Plant Toxins on Laying Hen Performance and Egg Quality

Section X: Microbial or Parasitic Contaminants

Chapter 48: Salmonella and Impact on Egg Production
Chapter 49: Colibacillosis and Its Impact on Egg Production
Chapter 50: Mycoplasmosis in Egg Laying Flocks
Chapter 51: Avian Influenza Virus and Newcastle Disease Virus
Chapter 52: Infectious Bronchitis
Chapter 53: Coccidiosis in Egg Laying Poultry
Chapter 54: Mycotoxin Impact on Egg Production
Chapter 55: Parasites in Laying Hen Housing Systems