Abstract
Dried steep liquor concentrate (DSLC), a blend of fractions from the wet milling of corn, resulted in significant improvements in interior egg quality expressed as Haugh units in three experiments. The addition of ascorbic acid at .25% resulted in significant Haugh unit improvement in two of three experiments, but ascorbic acid analysis of diets containing DSLC suggest that this vitamin is not a component of the factor in DSLC responsible for improved Haugh units. Other factors in which DSLC is nutritionally potent such as lactic acid, inositol, biotin, and glutamic acid do not appear to have any influence on interior egg quality.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
