Results 51 to 60 of about 7,038 (168)

Gut Health in Ostriches (Struthio camelus): Insights Into Intestinal Structure, Functions, Microbiome, and Improvement Strategies

Animal Research and One Health, EarlyView.
Our paper systematically reviews the intestinal structure, function, and microbiota of ostriches, along with strategies for improving their gut health. We analyze how these factors collectively influence intestinal homeostasis and ostrich welfare, emphasizing probiotics as a promising intervention to enhance gut health, boost population well‐being, and
Zi‐Qun Zhang, Fang‐Fang Guo, Wen‐Juan Du, Meng Li, Aftab Shaukat, Zhu‐Qing Jia, Shu‐Cheng Huang   +6 more
wiley   +1 more source

Scientific Opinion on the safety and efficacy of Phyzyme XP (6-phytase) as a feed additive for minor poultry species [PDF]

EFSA Journal, 2012
Abstract Phyzyme XP is a feed additive that contains 6‐phytase, produced by a genetically modified strain of Schizosaccharomyces pombe (ATCC 5233) and is authorised for use in feed for chickens and turkeys for fattening, laying hens, ducks, piglets, pigs for fattening and sows.
Aquilina, G, Bories, G, Chesson, A, Cocconcelli, PS, Knecht, J, Dierick, NA, Mikołaj Gralak, Gropp, J, Halle, I, Hogstrand, C, Kroker, R, Leng, L, Puente, SL, Haldorsen, AKL, Mantovani, A, Martelli, G, Mézes, M, Renshaw, D, Saarela, M, Sejrsen, K, Westendorf, J, Us, EFSA   +21 more
openaire   +3 more sources

Comprehensive Characterization of Acer truncatum Leaf Extract: Identification of Systemic Metabolites and Effects on Performance, Antioxidant Status, and Intestinal Microbiota in Laying Hens

Animal Research and One Health, EarlyView.
Dietary A. truncatum leaf extract is absorbed and improves laying performance in aged hens by enhancing systemic antioxidant capacity and modulating the gut microbiota. ABSTRACT The demand for natural feed additives is considerably increasing in the antibiotic‐free feed era.
Kailong Qin, Jiantao Yang, Minglu Gao, Xiaozhao Tao, Xin Yang, Yanli Liu, Xiaojun Yang   +6 more
wiley   +1 more source

Safety evaluation of a novel variant of consensus bacterial phytase

Toxicology Reports, 2020
A 90-day subchronic oral toxicity study was conducted to evaluate the safety of a consensus bacterial phytase variant 6-phytase (PhyG) for use as an animal feed additive.
Gregory S. Ladics, Kang-Hyun Han, Min S. Jang, Heejin Park, Valerie Marshall, Yueming Dersjant-Li, Vincent J. Sewalt   +6 more
doaj   +1 more source

Effects of an Organic Acid Blend on Growth Performance, Redox Homeostasis, and Intestinal Microbiota of Broilers in an Antibiotic‐Free Production System Under Winter Environmental Challenges

Animal Research and One Health, EarlyView.
Schematic summary of the effects of organic acids on growth performance and gut health‐related parameters in broilers. ABSTRACT This study was conducted to evaluate the effects of an organic acid blend on growth performance, redox homeostasis, and intestinal microbiota of broilers raised in an antibiotic‐free system during the winter season in China ...
Rong‐Hui Huang, Hong‐Lin Li, Yu Zhang, Jie Wang, Shao‐Qing Wang, Xue‐Wu Li, Lane Pineda, Xiang‐Dong Kuang, Giseli Heim, Mahmoud Mohamed Khalil, Lv‐Hui Sun, Zhang‐Chao Deng   +11 more
wiley   +1 more source

Challenges and Future Directives of Synthetic Biology in Engineering Plant–Microbe Partnerships for Sustainable Agriculture

Biotechnology and Bioengineering, EarlyView.
ABSTRACT Synthetic biology has recently proven to be a valuable tool for enhancing agriculture even in the face of environmental and biological stresses. Understanding the challenges that militate synthetic biology will assist in ensuring safe, stable, and scalable crop production.
Ben Jesuorsemwen Enagbonma, Rebaona Reaobaka Molefe‐Madlaliso, Alaba Adewole Adebayo, Oghoye Priscilla Oyedoh, Godfrey Okainemen Oribhabor, Oluwaseun Emmanuel Shittu, Olubukola Oluranti Babalola   +6 more
wiley   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Scientific Opinion on the safety and efficacy of Ronozyme HiPhos GT (6‐phytase) as feed additive for poultry and pigs

EFSA Journal, 2012
Abstract The additive Ronozyme® HiPhos M/L is a preparation of 6‐phytase produced by a genetically modified strain of Aspergillus oryzae. It is intended to be used as a zootechnical feed additive for poultry and pigs. The final enzyme preparation contains no cultivable production organisms or recombinant DNA, given the limits of detection. Based on the
Aquilina, G, Bories, G, Chesson, A, Cocconcelli, PS, Knecht, J, Dierick, NA, Mikołaj Gralak, Gropp, J, Halle, I, Hogstrand, C, Leng, L, Puente, SL, Haldorsen, AKL, Mantovani, A, Martelli, G, Mézes, M, Renshaw, D, Saarela, M, Sejrsen, K, Westendorf, J, Subst, EFSA   +20 more
openaire   +4 more sources

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source