Results 61 to 70 of about 7,038 (168)

Used of microbial phytase to replace inorganic phosphorus in sex-reversed red tilapia: 1 dose response [PDF]

Songklanakarin Journal of Science and Technology (SJST), 2006
Sex-reversed red tilapia of average initial body weight 5.5 g were fed seven practical diets containing 0, 500, 1,000, 2,000 and 4,000 units of microbial phytase/kg and two diets containing 0.2 and 0.3% feed grade dicalcium phosphate (DCP) (but no ...
Wutiporn Phromkunthong, Jacques Gabaudan
doaj  

Phytase modulates ileal microbiota and enhances growth performance of the broiler chickens. [PDF]

PLoS ONE, 2015
Phytase is well studied and explored, however, little is known about its effects on the microbial ecology of the gastrointestinal tract. In total, 400 one-day-old female Ross 308 chicks were randomly distributed to four experimental groups.
Anna Ptak, Michael R Bedford, Sylwester Świątkiewicz, Krzysztof Żyła, Damian Józefiak   +4 more
doaj   +1 more source

Phytase Supplementation of Growing-Finishing Pig Diets with Extruded Soya Seeds and Rapeseed Meal Improves Bone Mineralization and Carcass and Meat Quality

Life, 2023
The aim of this study was to determine how different doses of phytase in diets with extruded soybean seeds and rapeseed meal affected pigs’ growth performance, meat quality, bone mineralization, and fatty acid profiles. Sixty pigs were divided into three
Anna Buzek, Anita Zaworska-Zakrzewska, Małgorzata Muzolf-Panek, Dagmara Łodyga, Dariusz Lisiak, Małgorzata Kasprowicz-Potocka   +5 more
doaj   +1 more source

Effects of high‐moisture extrusion processing on reducing anti‐nutritional factors and allergenicity in plant‐based materials—A mini review

Food Biomacromolecules, EarlyView.
Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan, Yuzhu Mao, Juan Du   +2 more
wiley   +1 more source

Research Note: Influence of monocalcium phosphate and phytase in the diet on phytate degradation in cecectomized laying hens

Poultry Science, 2023
This study investigated the effects of phytase and monocalcium phosphate supplementation on the dephosphorylation of phytic acid [myo-inositol 1,2,3,4,5,6-hexakis (dihydrogen phosphate); InsP6] in cecectomized laying hens using total excreta collection ...
W. Siegert, V. Sommerfeld, M. Schollenberger, M. Rodehutscord   +3 more
doaj   +1 more source

Enhancing the nutritional profile of de‐oiled rice bran through solid‐state fermentation with Aspergillus oryzae

Food Biomacromolecules, EarlyView.
Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan, Narottam Prasad Sahu, Sarvendra Kumar, Ashutosh Dharmendra Deo   +3 more
wiley   +1 more source

Amino acid and mineral digestibility, bone ash, and plasma inositol is increased by including microbial phytase in diets for growing pigs

Journal of Animal Science and Biotechnology, 2023
Background The effect of microbial phytase on amino acid and energy digestibility is not consistent in pigs, which may be related to the phytase dosage or the adaptation length to the diet.
Liz Vanessa Lagos, Mike Richard Bedford, Hans Henrik Stein   +2 more
doaj   +1 more source

Development and characterization of a nutritionally rich traditional fermented product aktori

Food Biomacromolecules, EarlyView.
Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley   +1 more source

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source

Scientific Opinion on the modification of the terms of authorisation of Quantum (6-phytase) as a feed additive for laying hens

EFSA Journal, 2010
The additive Quantum (TM) is an enzyme preparation containing 6-phytase produced by fermentation of a genetically modified strain of the yeast Pichia pastoris. The efficacy and safety of this product for chickens for fattening, laying hens, turkeys for fattening, ducks for fattening and piglets ( weaned) including the assessment of the safety for the ...
Aquilina, G, Bories, G, Brantom, P, Chesson, A, Cocconcelli, PS, Knecht, J, Dierick, NA, Mikołaj Gralak, Gropp, J, Halle, I, Kroker, R, Leng, L, Lindgren, S, Haldorsen, AKL, Mantovani, A, Mézes, M, Renshaw, D, Saarela, M, Ani, EFSA   +18 more
openaire   +2 more sources