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Despite the fact that cholesterol is a comparatively stable component of cows’ milk its concentration is, within a certain range, subject to significant variation related to the season (probably the feeding system), lactation stage and somatic cell count in milk. The highest differences (about 25%) in the amount of cholesterol per g milk fat were observed between the first and last lactation stage...
The study aimed at determining the hatchability of turkey eggs as related to the shell surfach characteristics (regular shells, rough shells and pigment-spotted shells – group 1, 2 and 3, respectively). A total of 17 590 eggs of Broad-breasted White Turkeys, marked individually, were considered during the peak of the laying season. Shell microstructure was examined of 60 eggs from each group, using...
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