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It is probable that egg production of the first domesticated hens was no more than five to ten eggs a year; high egg yield and improved meat qualities of hens developed at later stages of domestication.
The current study showed that the fat content in ovary can influence the egg yield, and ovary weight, but had little influence on the macronutrient properties of the caviar.
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The results of ovary weight, egg weight and egg yield (%BW and OW) are presented in Table 2.
One of the most important influences of the ovary fat content is the effect on egg yield (%BW and OW).
By first working to optimize hatching and egg yield, Ovipost wants to lower the labor costs to produce crickets, which could then be turned into direct consumer food sources or even feed.
Efforts are made to increase the quantity and quality of egg yield through the manipulation of feed compositions and utilization of feed additives.
This may be explained by low sensitivity and negative predictive value of the diagnostic test, compounded with the fact that egg yield varies during the day and with physical activity.
The egg yield (%OW) was 75.4 % in low fat ovary compared to 38.7 % in high fat ovary.
One of the major issues in female sturgeon is lipid deposition in the ovary which can decrease egg yield.
Taken together, our current study indicated that a higher egg yield can be achieved with lower fat in the ovary.
Eggs yield (%BW and OW) results showed significant differences (P < 0.05) between low fat ovary and medium and high fat ovaries.
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CEO of Professional Science Editing for Scientists @ prosciediting.com