Telur Ayam dan Manfaatnya  

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Sutarno

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: Widya: Majalah Ilmiah vol. 21 no. 220 (Jan. 2004), page 60-65.
Topik: Alat Reproduksi Ayam Betina; Alat Reproduksi Ayam Jantan

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: MM47.21A Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

The chicken egg is one of the protein resources which comes from animal containing the nutrient is quite hight. The egg consist of those are 10% of the egg skin, 30% of the egg yolk, and 60% of the egg white of the weight of it. The chicken egg contains more or less 70% of water, but containing much of protein. The protein of the egg white includes albumin, conalbumin, avamucin, ovaglobulin, and ovamucoid. While, the protein of the egg yolk included ovavitelin and levitin. For much better, the egg is fried previously before is eat. It is caused the egg white is very hard to be digested in stomach. It is due to the biotin and avidin which are both of them getting involved to each other that ecome couldn’t be absorbed by intestine.

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