Effects of Breed and Storage Duration on the Beta-Carotene Content of Egg Yolk

This study aimed to determine the influence of mixture diluter of chicken egg yolk and young coconut water on the integrity of plasma membrane and abnormalities of Sapudi sheep spermatozoa. The experimental design used in this study was a complete random method. The data was analysed using ANOVA, and if there is a significant difference then proceed with Duncan’s Multiple Range Test ( DMRT ) at significance level of 5%. Based on the result of the research, the influence of mixture diluter of chicken egg yolk and young coconut water was not significantly different ( p > 0,05 ) on the intact plasma membrane of spermatozoa on the first day until the fourth day. Interaction between treatment and storage duration had no effect on spermatozoa abnormality on the first day, second day and the fourth day. It can be concluded that mixture diluter of chicken egg yolk and young coconut water had a good effect on the plasma membrane and spermatozoa abnormalities up to the third day.

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Effect of Dietary Fat on .BETA.-Carotene Content in Egg Yolk and Egg Yolk Color.

Japanese poultry science ◽

10.2141/jpsa.36.329 ◽

1999 ◽

Vol 36 (5) ◽

pp. 329-335 ◽

Cited By ~ 3

Author(s):

Masahiro TSURU ◽

Makoto YAMAZAKI ◽

Hitoshi MURAKAMI ◽

Sumiyo ISHIKAWA ◽

Masaaki TAKEMASA

Keyword(s):

Dietary Fat ◽

Beta Carotene ◽

Egg Yolk ◽

Carotene Content

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Assessment of Changes in Beta-carotene Content and Sensory Attributes of Two Sweet Potato Varieties as Influenced by Organic and Inorganic Fertilizers and Storage Methods

Journal of Applied Life Sciences International ◽

10.9734/jalsi/2016/22804 ◽

2016 ◽

Vol 4 (2) ◽

pp. 1-10

Author(s):

M Essilfie ◽

H Dapaah ◽

J Ofosu-Anim ◽

E Blay ◽

J Norman

Keyword(s):

Sweet Potato ◽

Beta Carotene ◽

Sensory Attributes ◽

Carotene Content ◽

Inorganic Fertilizers ◽

Potato Varieties ◽

Storage Methods ◽

And Storage ◽

Organic And Inorganic Fertilizers

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Effect of Blending and Storage on the Physicochemical Composition of the Papaya and Mango Squash

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1419 ◽

2019 ◽

Author(s):

Rajni Modgil ◽

Arun Prabha ◽

Anupama Sandal

Keyword(s):

Reducing Sugars ◽

Sugar Content ◽

Storage Period ◽

Beta Carotene ◽

Carotene Content ◽

Physicochemical Composition ◽

Physico Chemical ◽

Papaya Pulp ◽

Mango Pulp ◽

And Storage

Papaya and mango pulp was blended in different ratios i.e. 100:0, 85:15, 70:30 and 55:45 respectively to prepare squash. Prepared squash was analysed for various nutritional and physico-chemical characteristics. Parameters studied were pH, acidity, TSS, Beta carotene total sugars reducing and non reducing sugars. Squash was packaged in glass bottles and stored for six months to assess the shelf life after storage at ambient temperature. The samples were analysed at an interval of one month. The results revealed that a good quality squash can be prepared by blending papaya and mango. With increase in storage period the pH (2.96 to 3.03)and reducing sugar content of the squash increased, from 20.34 to 22.83 whereas the acidity, T SS, ascorbic acid, â carotene content, total and non-reducing sugars decreased significantly. Initial TSS in controle sample was 44.12 which decreased to 43.91 % after six month storage. Papaya pulp can be blended with mango pulp for developing squash.

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Effects of Dietary Fat Source on .BETA.-Carotene Content in Egg Yolk and Egg Yolk Color.

Japanese poultry science ◽

10.2141/jpsa.38.j160 ◽

2001 ◽

Vol 38 (6) ◽

pp. J160-J166 ◽

Cited By ~ 2

Author(s):

Morihiro Koga ◽

Makoto Yamazaki ◽

Hitoshi Murakami ◽

Masahiro Tsuro ◽

Ryoei Kobayashi ◽

...

Keyword(s):

Dietary Fat ◽

Beta Carotene ◽

Egg Yolk ◽

Carotene Content

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PENGEMBANGAN PUDING DENGAN PENAMBAHAN TEPUNG WORTEL(Daucus Carrota L) DAN KUNING TELUR SEBAGAI ALTERNATIF SNACK FOOD SUMBER PRO VITAMIN A

JURNAL TEKNOLOGI PERTANIAN ◽

10.32520/jtp.v10i2.1583 ◽

2021 ◽

Vol 10 (2) ◽

pp. 78-87

Author(s):

Sepni Asmira ◽

Delzi Ilham ◽

Partini Widiastika

Keyword(s):

Vitamin A ◽

Economic Value ◽

Beta Carotene ◽

Egg Yolk ◽

Fat Content ◽

Provitamin A ◽

Snack Food ◽

Carotene Content ◽

Organoleptic Test ◽

Randomized Design

Impaired vision and blindness are still a health problem in the world, including in Indonesia. Efforts to maintain eye health can be done by consuming foods that contain lots of vitamin A or provitamin A. Carrots are a source of provitamin A and egg yolks are a source of fat apart from being a source of vitamin A as well. This study aims to determine the effect of adding carrot flour and egg yolk on organoleptic quality and levels of beta-carotene and fat in pudding. This study is an experimental study using a completely randomized design (CRD) consisting of four treatments and two replications. Observations were made subjectively on taste (organoleptic test) with 25 moderately trained panelists and objective observations included testing the levels of beta-carotene with UV-vis spectrophotometry and fat content testing using the Soxhlet method. Based on the results of the organoleptic test, it was found that the best treatment was treatment B (10:10) with four indicators assessed including color, aroma, texture and taste. The laboratory results showed that the highest beta-carotene content was between sample A (control) and sample B (10:10) with the highest average result in sample B of 50.2 and the highest fat content in sample B was 0.169. It is recommended to further researchers to test the acceptability of the product and make more use of local food in research besides being easy to find and having high nutritional value and economic value.

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