BMCRM e00187 Table 1.

Table 1. Characteristics of IgY preparations produced via different protocols .

Preparation protocol	Total protein yield from 10 ml of egg yolk, mg^а, мг	Relative content of IgY according to PAAG electrophoresis data, %^а
Preparation protocol	Total protein yield from 10 ml of egg yolk, mg^а, мг	In reducing conditions	In non-reducing conditions
CA	114	42,9	26,3
WD	53	86,4	81,1
FTh	238	28,6	24,2
DS	16	100	88,3

Note.^аMean values of the results from two independent experiments (except for FTh protocol, for which no repeated experiment was performed).