Recent advances in avian egg science: a review

Wilson, P.B. ORCID: 0000-0003-0207-2246, 2017. Recent advances in avian egg science: a review. Poultry Science, 96 (10), pp. 3747-3754. ISSN 0032-5791

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Abstract

Eggs and egg products form an integral part of the food chain. As such, research into egg structure, function, and production has made an important contribution to the field of poultry science. The past decade has seen significant advances in avian egg science research, with work supplementing our understanding of the nature of the avian egg, and its biological, chemical, and physical properties. Eggshell color, strength, and chemical composition, poultry nutrition, and genetics have all been intensively studied recently, with significant progress being made in a number of these areas. Indeed, with the prevalence of robust theoretical techniques, it is now commonplace to combine experimental investigations with theory, providing a balanced and interdisciplinary perspective.

Item Type: Journal article
Publication Title: Poultry Science
Creators: Wilson, P.B.
Publisher: Elsevier
Date: 1 October 2017
Volume: 96
Number: 10
ISSN: 0032-5791
Identifiers:
NumberType
10.3382/ps/pex187DOI
S0032579119315895Publisher Item Identifier
1314480Other
Rights: © The Author 2017. Published by Oxford University Press on behalf of Poultry Science Association. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com.
Divisions: Schools > School of Animal, Rural and Environmental Sciences
Record created by: Jill Tomkinson
Date Added: 17 Jun 2020 14:26
Last Modified: 15 Jul 2020 15:29
URI: http://irep.ntu.ac.uk/id/eprint/40029

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