,       ,    ,    2009 3
2009   2   “   ”
“   ”
    Conjugated Linoleic Acid, CLA
寒冷+搖晃?人造?        飼料?
“         ”   2006/2007          1 2          1 14   2007/2008                 3   12                     3    27   ...
   2008/2009               2
       11   3   2    1
    1.    2.    3.
Factorial experiment       4oC   -12oC x 24   0 3   20 60
24
3
20/60
       9.74~17.25g         14.04 1.36g           12.59~17.25g       14.87 1.04g           9.74~15.44g       13.21 1.13...
       1~21cm      6.8 4.1cm          1~15cm     5.7 3.5cm          3~21cm     7.8 4.4cm                     r=0.845...
                 20        20            60   4 oC                     60                           4 oC              ...
   150~3450g   724 784g
           4oC             20              20       60            60                       4oC                          ...
“             ”                 10cm      1000g    10
Logistic        OR 252364   60    OR 33
1.            hard-     boiled2.3.4.
    2008
Factorial Study on Alteration of Egg Yolk Elasticity
Factorial Study on Alteration of Egg Yolk Elasticity
Factorial Study on Alteration of Egg Yolk Elasticity
Factorial Study on Alteration of Egg Yolk Elasticity
Factorial Study on Alteration of Egg Yolk Elasticity
Factorial Study on Alteration of Egg Yolk Elasticity
Factorial Study on Alteration of Egg Yolk Elasticity
Factorial Study on Alteration of Egg Yolk Elasticity
Factorial Study on Alteration of Egg Yolk Elasticity
Factorial Study on Alteration of Egg Yolk Elasticity
Factorial Study on Alteration of Egg Yolk Elasticity
Factorial Study on Alteration of Egg Yolk Elasticity
Factorial Study on Alteration of Egg Yolk Elasticity
Factorial Study on Alteration of Egg Yolk Elasticity
Factorial Study on Alteration of Egg Yolk Elasticity
Factorial Study on Alteration of Egg Yolk Elasticity
Factorial Study on Alteration of Egg Yolk Elasticity
Factorial Study on Alteration of Egg Yolk Elasticity
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Factorial Study on Alteration of Egg Yolk Elasticity

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A Factorial Study on the Alteration of Egg Yolk Elasticity in Macao

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Factorial Study on Alteration of Egg Yolk Elasticity

  1. 1. , , , 2009 3
  2. 2. 2009 2 “ ”
  3. 3. “ ”
  4. 4.  Conjugated Linoleic Acid, CLA
  5. 5. 寒冷+搖晃?人造? 飼料?
  6. 6. “ ” 2006/2007  1 2  1 14 2007/2008  3 12  3 27  3 17
  7. 7.  2008/2009 2
  8. 8.  11 3 2 1
  9. 9.  1. 2. 3.
  10. 10. Factorial experiment 4oC -12oC x 24 0 3 20 60
  11. 11. 24
  12. 12. 3
  13. 13. 20/60
  14. 14.  9.74~17.25g 14.04 1.36g  12.59~17.25g 14.87 1.04g  9.74~15.44g 13.21 1.13g r=-0.115, p=0.337 r=0.075, p=0.532
  15. 15.  1~21cm 6.8 4.1cm  1~15cm 5.7 3.5cm  3~21cm 7.8 4.4cm r=0.845, p=0.000
  16. 16.  20  20 60 4 oC  60 4 oC -12oC -12oC 60 20
  17. 17.  150~3450g 724 784g
  18. 18.  4oC  20 20 60 60 4oC -12oC -12oC 60 20
  19. 19. “ ” 10cm 1000g 10
  20. 20. Logistic OR 252364 60 OR 33
  21. 21. 1. hard- boiled2.3.4.
  22. 22.  2008

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