Changes in the protein secondary structure of hen's egg yolk determined by Fourier transform infrared spectroscopy during the first eight days of incubation.

In this study, incubation-induced alterations in the protein secondary structures of egg yolk and its major fractions (granules, plasma, and low-density lipoproteins [LDL]) were monitored during the first 8 d of embryogenesis using Fourier transform infrared spectroscopy (FTIR) and isoelectric focusing (IEF). Two factors potentially connected with egg yolk protein secondary structure changes were evaluated, i.e.

Streptococcus suis serotype 9 bacterin immunogenicity and protective efficacy.

Streptococcus suis diseases in pigs, most importantly meningitis, are worldwide responsible for major economic losses in the pig industry. About one fourth of invasive S. suis diseases are caused by S.