Results 1 to 10 of about 67,441 (359)

Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion

Foods, 2023
Microalgae are considered a valuable source of proteins that are used to enhance the nutritional value of foods. In this study, a standard vegetable cream recipe was reformulated through the addition of single-cell ingredients from Arthrospira platensis (
Barbara Prandi, Fatma Boukid, Simon Van De Walle, Sara Cutroneo, Josep Comaposada, Geert Van Royen, Stefano Sforza, Tullia Tedeschi, Massimo Castellari   +8 more
doaj   +1 more source

Evaluation of agro-industrial by-products as protein sources for duck production in the Mekong Delta of Vietnam [PDF]

, 2005
This thesis is based on four studies to determine the nutritive value and ileal and total tract amino acid digestibility of agro-industrial by-products, and the effects of inclusion of these by-products in diets on the biological performance of growing ...
Nguyen, Thi Kim Dong
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Effects of organic plant oils and role of oxidation on nutrient utilization in juvenile rainbow trout (Oncorhynchus mykiss) [PDF]

, 2012
The study compared the effect of four either fresh or force oxidized organic plant oils in diets for juvenile rainbow trout (Oncorhynchus mykiss) in which 47% of conventional LT fish meal protein was substituted by a mixture of 3 organic plant protein ...
A. Jokumsen, Bell, Bligh, Bransden, Børsting, C. Jacobsen, Caballero, Dalsgaard, Fountoulaki, Geurden, Geurden, I. Lund, J. Dalsgaard, J. Holm, J.H. Hansen, Jobling, Kaitaranta, Kasumyan, Kolar, Koshio, Laohabanjong, Lund, Lund, Lutterodt, Menoyo, Mente, Ng, Peng, Petersen, Petterson, Pickova, Ping, Shahidi, Shantha, Singh, Sun-Waterhouse, Takeda, Tyl   +37 more
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Digestibility coefficient and true digestible amino acid values of different cultivars of maize for poultry

Semina: Ciências Agrárias, 2015
The digestibility and true digestible amino acid content of eight cultivars of maize was determined using the method of force-feeding roosters cecectomized.
Márcia Antonia Bartolomeu Agustini , Ricardo Vianna Nunes, Yolanda Lopes da Silva , Flávio Medeiros Vieites, Cinthia Eyng, Arele Arlindo Calderano , Paulo Cesar Gomes   +6 more
doaj   +1 more source

Review of SEAFDEC/AQD fish nutrition and feed development research [PDF]

, 1996
Research on fish nutrition and feed development at SEAFDEC Aquaculture Department has focused on three major areas: nutrient requirements and their interrelationships, digestive enzymes and digestibility, and practical feed development for important ...
Millamena, Oseni M.
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Influence of Dietary Phytate and Exogenous Phytase on Amino Acid Digestibility in Poultry: A Review

The Journal of Poultry Science, 2006
The effects of dietary phytate and microbial phytase supplementation on amino acid availability in poultry diets are of considerable practical importance. Published data on the influence of exogenous phytase supplementation on the ileal digestibility of
Peter H. Selle, Velmurugu Ravindran, Wayne L. Bryden, Tom Scott   +3 more
doaj   +1 more source

Variation in the apparent faecal digestibility of macronutrients and urinary energy excretion for three diets varying in fat and fibre content-- assessment of the Atwater factors and related energy conversion factors : a thesis presented in partial fulfillment of the requirements for the degree of Master of Science in Nutritional Science at Massey University, Palmerston North, New Zealand [PDF]

, 2007
Background: Current systems to estimate dietary metabolisable energy (ME), often based on Atwater factors, assume that diet ME can be accurately predicted based on a few chemical components and that the ME of components is constant across foods ...
Zou, Maggie Long
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Protein Digestibility of Cereal Products

Foods, 2019
Protein digestibility is currently a hot research topic and is of big interest to the food industry. Different scoring methods have been developed to describe protein quality. Cereal protein scores are typically low due to a suboptimal amino acid profile
Iris Joye
doaj   +1 more source

Changes in protein nutritional quality as affected by processing of millet supplemented with Moringa seed flour

Journal of the Saudi Society of Agricultural Sciences, 2018
Pearl millet flour was supplemented with 5%, 10% and 15% defatted Moringa seeds flour (DMSF). Raw and supplemented flour were fermented and/or cooked for 0, 8 and 16 h.
Azhari A. Mohammed Nour, Awad R. Mohamed, Oladipupo Q. Adiamo, Elfadil E. Babiker   +3 more
doaj   +1 more source

The application of low crude protein wheat-soyabean diets to growing and finishing pigs: 2. The effects on nutrient digestibility, nitrogen excretion, faecal volatile fatty acid concentration and ammonia emission from boars [PDF]

, 2005
peer-reviewedThis study received financial support from Telltech Ltd. (Wicklow, Ireland) and Enterprise Ireland (Dublin, Ireland).Diets containing 132, 152, 183 and 206 g/kg crude protein (CP) were fed to growing and finishing boars to evaluate the ...
Callan, J.J., Henry, R. W., Leek, A. B. G., O'Doherty, John V.   +3 more
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