Non-Standard Eggs as an Alternative Source of Protein

Nazirova Raxnamoxon Muxtorovna; Ahmedova Ziyoda

Non-Standard Eggs as an Alternative Source of Protein

Authors

Nazirova Raxnamoxon Muxtorovna Doctor of Technical Sciences (Dsc), Associate Professor of the Department of “Technology of Storage and Primary Processing of Agricultural Products”
Ahmedova Ziyoda Master's Student of Group M 24-22. Fergana Polytechnic Institute

Keywords:

protein, eggs, proteins, atomization, egg powder, digestibility, phospholipids, protein source.

Abstract

It is known that eggs are a complete food product. Eggs contain a full range of essential amino acids necessary for the full functioning of the body. The article discusses the problem of using broken eggs in the production of feed for young animals of various farm animals

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Published

2023-12-06

How to Cite

Nazirova Raxnamoxon Muxtorovna, & Ahmedova Ziyoda. (2023). Non-Standard Eggs as an Alternative Source of Protein. Web of Agriculture: Journal of Agriculture and Biological Sciences, 1(9), 31–36. Retrieved from http://webofjournals.com/index.php/8/article/view/464