• The egg yolk color is improved by replacing NC with QPM equally(P<0.1), but Haugh unit score and eggshell strength are not improved(P>0.1).

    普通玉米相比,日粮中使用优质蛋白玉米可提高鸡蛋的蛋黄颜色评分P<0.1),不会降低鸡蛋的单位蛋壳强度(P>0.1)。

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  • To do that, they relied principally on something known as the Haugh unit - a highly specialized egg-quality metric developed by food technologist Raymond Haugh in 1937.

    他们主要依靠高度专业化蛋品分析仪——哈氏分析仪,食品专家雷蒙德·哈夫(Raymond Haugh)1937年发明的。

    youdao

  • To do that, they relied principally on something known as the Haugh unit - a highly specialized egg-quality metric developed by food technologist Raymond Haugh in 1937.

    他们主要依靠高度专业化蛋品分析仪——哈氏分析仪,食品专家雷蒙德·哈夫(Raymond Haugh)1937年发明的。

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