
TY  - JOUR
A1  - M Bain, Joan 
A1  - M Hall, Janice 
T1  - The Effect of Dietary Cyclopropene Fatty Acids on the Structure of New-Laid and Stored Hens' Eggs: An Optical and Electron Microscope Study
JF  - Australian Journal of Biological Sciences
JO  - Aust. Jnl. Of Bio. Sci.
Y1  - 1970
VL  - 23
IS  - 3
SP  - 657
EP  - 672
KW  - 
UR  - https://doi.org/10.1071/BI9700657 
N2  - Two storage disorders, "pink white" and "pasty yolk" are known to develop in eggs from hens with cyclopropene fatty acids (e.g. malvalic and sterculic acid) in their diet. The pink white condition is related to increased diffusion processes in the egg during storage. The pasty yolk condition is related to an increase in the proportion of saturated to unsaturated fatty acids in the yolk. The change in texture becomes evident during storage at normal temperature, but can be induced quickly in any affected egg, even when new-laid, by low temperature. The present investigations were carried out to see if the development of these defects could be related to any structural differences detectable in eggs from hens fed a cyclopropene compound. 
ER  -

