|
egg yolk emulsifying property
|
ATOL_0002098 |
|
|
feed phosphorus apparent digestibility
|
ATOL_0001253 |
|
|
feed mineral apparent digestibility
|
ATOL_0001251 |
|
|
egg yolk emulsion stability
|
ATOL_0002100 |
|
|
feed calcium apparent digestibility
|
ATOL_0001252 |
|
|
feed component apparent digestibility
|
ATOL_0001232 |
|
|
feed fatty acid apparent digestibility
|
ATOL_0001250 |
|
|
feed lipid apparent digestibility
|
ATOL_0001249 |
|
|
egg albumen antiprotease activity
|
ATOL_0002109 |
|
|
egg albumen anti-microbial property
|
ATOL_0002108 |
|
|
feed component digestibility
|
ATOL_0001231 |
|
|
egg yolk gel formation
|
ATOL_0002105 |
|
|
egg yolk gelling property
|
ATOL_0002104 |
|
|
feed vitamin B12 apparent digestibility
|
ATOL_0001257 |
|
|
egg yolk technological trait
|
ATOL_0002097 |
|
|
feed vitamin D apparent digestibility
|
ATOL_0001256 |
|
|
egg yolk film viscosity
|
ATOL_0002103 |
|
|
feed vitamin A apparent digestibility
|
ATOL_0001255 |
|
|
egg yolk interfacial tension
|
ATOL_0002102 |
|
|
feed crude fibre apparent digestibility
|
ATOL_0001243 |
|
