Results 131 to 140 of about 648,939 (326)
Environmental Progress &Sustainable Energy, EarlyView.Abstract This study evaluates the potential of a new organic fertilizer derived from porcine intestinal mucosa (designated BHE), a by‐product of the heparin extraction process, as a sustainable nitrogen (N) source for agriculture. The work was conducted in two stages: (i) chemical and spectroscopic characterization of BHE compared with poultry litter ...
Aline Zanquetti +3 more
wiley +1 more source
Amélioration de la valeur alimentaire de la paille de riz par le traitement à l'urée et la complémentation en céréales chez le mouton Peulh sénégalais [PDF]
Tropicultura, 1997 Improvement of the Nutritive Value of the Rice Straw by Urea Treatment and Cereals Complementation. Four male peulh sheeps were used in series of experimentation. In the first experiment, the sheeps were fed with rice straw without treatment.
Gongnet, GP., Fadiga, S., Cisse, M.
doaj
Forage Brassica Variety Trial [PDF]
, 2016 Forage brassicas are very cold hardy and can extend the grazing season late into the fall. They grow extremely fast and provide very nutrient dense feed at times when growth is limited for many other species.
Brigham, Nate +5 more
core +1 more source
Exploration, EarlyView.Schematic illustration of the mechanism underlying the differences between SARA‐susceptible and SARA‐tolerant dairy goats fed a high‐concentrate diet. SARA‐susceptible goats (HCS) exhibit low rumen pH and metabolic decline, characterized by epithelial inflammation.
Jingyi Xu +10 more
wiley +1 more source
Vermont Relative Maturity Corn Silage Trial [PDF]
, 2010 In 2010, the University of Vermont Extension conducted an experiment to evaluate yield and quality of corn hybrids with a range of relative maturities. The goal is to document the best range of corn silage maturities to grow in this area to maximize corn
Cummings, Erica +4 more
core +1 more source
Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
Food Bioengineering, EarlyView.ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
wiley +1 more source
AnimalsA 60 day feeding trial was conducted to evaluate the impacts of dietary carbohydrates with different complexities and configurations on the growth, plasma parameters, apparent digestibility, intestinal microbiota, glucose, and lipid metabolism of soft ...
Haoran Sun +8 more
doaj +1 more source
Aloe vera Tannin Ameliorates Fructose‐Induced Dyslipidaemia and Oxidative Stress in Wistar Rats
Food Chemistry International, EarlyView.Aloe vera tannin (AVT) significantly enhances liver reduced glutathione and superoxide dismutase activities in rats. Fructose consumption creates dyslipidaemia in rats by significantly increasing serum cholesterol and LDL levels. AVT prevented fructose‐induced dyslipidaemia in rats by controlling the lipid profile. AVT did not affect liver, hippocampus
Nathan Isaac Dibal +12 more
wiley +1 more source
Food Chemistry International, EarlyView.Boiling retained the nutrients and polyphenol compounds in Plectranthus esculentus tubers better than frying or roasting. A bioavailability study showed that the phytates and oxalates in the tuber may not affect the bioavailabilities of calcium, zinc, or iron in Plectranthus esculentus tubers when eaten.
Mercy Amarachi Iroaganachi +4 more
wiley +1 more source