Human Nutrition

Several studies have shown a high prevalenceof keel bone deformities in commercial layinghens. The aim of this project was to assess theeffects of perch material, a vitamin D feed additive(25-hydroxyvitamin D3; HyD, DSM Nutritional Products,Basel, Switzerland), and genetics on keel bonepathology. The study consisted of 2 experiments. In the first experiment, 4,000 Lohmann Selected Leghornhens …

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Leidy and Racki, 2010 – The addition of a protein-rich breakfast and its effects on acute appetite control and food intake in ‘breakfast-skipping’ adolescents

Leidy et al., 2011 – The Effects of Consuming Frequent, Higher Protein Meals on Appetite and Satiety During Weight Loss in Overweight/Obese Men

Are Our Beliefs Regarding Dietary Cholesterol Outdated?

Kanter et al., 2012 – Exploring the Factors That Affect Blood Cholesterol and Heart Disease Risk: Is Dietary Cholesterol as Bad for You as History Leads Us to Believe?

Blesso et al., 2012 – Whole egg consumption improves lipoprotein profiles and insulin sensitivity to a greater extent than yolk-free egg substitute in individuals with metabolic syndrome

Barona and Fernandez, 2012 – Dietary Cholesterol Affects Plasma Lipid Levels, the Intravascular Processing of Lipoproteins and Reverse Cholesterol Transport without Increasing the Risk for Heart Disease

It’s All In An Egg!

40 Years of Dietary Cholesterol Research: What does the science say?

The Protein Trifecta for Muscle Mass and Strength

Guerrero, 2000 – Linear and non-linear viscoelasticity of low in cholesterol mayonnaise

Ganasen, 2011 – Effect of three cations on the stability and microstructure of protein aggregate from duck egg white under alkaline condition

Mengesha, 2012 – The Issue of Feed-Food Competition and Chicken Production for the Demands of Foods of Animal Origins.

Anderson, 2011 – Comparison of fatty acid, cholesterol, and vitamin A and E composition in eggs from hens housed in conventional cage and range production facilities.

Kappeli, 2011 – Effects of housing, perches, genetics, and 25-hydroxycholecalciferolon keel bone deformities in laying hens

Pombo-Rodrigues, 2011 – The effects of consuming eggs for lunch on satiety and subsequent food intake

Eggs – High in Protein, Low in Cost and Calories

Ahn, Jan 2010 – Effect of Processing, Storage and Cooking on Omega-3 Fatty Acids, Lutein and Choline in Egg Products

Bauermeister, 2009 – Validation of SSOPs Used in the Egg Industry and Developing an Online Egg HACCP Training Course