Results 181 to 190 of about 70,558 (318)

Current Trends, Future Prospects and Constraints of Whole Microalgae and Their Fractions as a Functional Feed Ingredient for Animals

Journal of Animal Physiology and Animal Nutrition, EarlyView.
ABSTRACT Microalgae are a highly diverse group of unicellular organisms that grow in a wide range of aquatic environments and are widely used as dietary supplements for both human and animal applications. Microalgae are rich in lipids, proteins, carbohydrates and other valuable bioactive components such as pigments, antioxidants and vitamins.
Sietse Jan Koopmans, Simon Roques, Edoardo Zaccaria, Annemarie Mens, Soumya Kanti Kar   +4 more
wiley   +1 more source

Effect of chicken breast meat proportions on emulsion stability, textural properties and sensory attributes of spent laying duck sausages

Journal of Applied Poultry Research
Summary: The objective of this study was to determine the optimal ratio of chicken breast meat (0 %, 25 %, 50 %, 75 %, and 100 %) incorporated into spent laying duck meat sausages to enhance emulsion stability, texture, overall quality, and sensory ...
Pitchaporn Ungkusonmongkol, Fa-Jui Tan, Chonlathee Kaewkot, Saowakon Wattanachant   +3 more
doaj   +1 more source

Quantitative investigation on the effects of chemical treatments in reducing Listeria monocytogenes populations on chicken breast meat

, 2004
André-Henrique Gonçalves, Rogéria Comastri de Castro Almeida, Milla Alves, Paulo Fernando de Almeida   +3 more
openalex   +2 more sources

Alternative Protein Sources in Poultry and Pig Nutrition—A Review

Journal of Animal Physiology and Animal Nutrition, EarlyView.
ABSTRACT Proteins are an essential nutrient for the viability of all animals, enabling organisms to grow, regenerate and defend themselves against pathogenic organisms. Soybean and soybean‐based materials are commonly used to supplement protein in animal nutrition.
Lukáš Čumplík, Dana Zálešáková, Jakub Novotný, Lenka Kudlová, Leoš Pavlata, Ondřej Šťastník   +5 more
wiley   +1 more source

Physicochemical and microbiological parameters of frozen and chilled chicken meat

Revista Brasileira de Zootecnia
With this study we aimed to evaluate and compare physicochemical and microbiological characteristics of frozen and chilled chicken meat. Only the prime cuts (breast, thighs, and drumsticks) were considered for the analysis of chemical composition, pH ...
Raimunda Thyciana Vasconcelos Fernandes, Alex Martins Varela de Arruda, Monik Kelly de Oliveira Costa, Patrícia de Oliveira Lima, Luiz Odonil Gomes dos Santos, Aurora da Silva Melo, Jéssica Berly Moreira Marinho   +6 more
doaj   +1 more source

The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products [PDF]

, 2016
Raes, Katleen, Sampers, Imca, Van der Meeren, Paul, Van Haute, Sam   +3 more
core   +1 more source

Istraživanje održivosti konfekcioniranoga pilećega mesa. [PDF]

, 2012
The results of the analysis of 67 samples of pre-packed cut chicken meat showed that the stability or shelf life of chicken meat (kept on 4 ºC) is six days. Ammonia content was significantly increased after day 3 of storage and reached a maximum level of
Ivana Filipović, Lidija Kozačinski, Mario Bratulić, Mario Mitak, Tomislav Mikuš, Zvonimir Kozačinski, Željka Cvrtila Fleck   +6 more
core   +1 more source

The effects of double gelatin containing chitosan nanoparticles-calcium alginate coatings on the stability of chicken breast meat. [PDF]

Food Sci Nutr, 2023
Safari R, Yaghoubi M, Marcinkowska-Lesiak M, Paya H, Sun X, Rastgoo A, Rafiee M, Alirezalu K.   +7 more
europepmc   +1 more source

Agribusiness Supply Chains: From Green to Regenerative

Journal of Supply Chain Management, EarlyView.
ABSTRACT Supply chain management has traditionally prioritized maximizing profits, creating persistent tensions with social‐ecological systems (SES) despite sustainability efforts. Regeneration offers an alternative, ecocentric approach, yet it remains unclear how supply chains can operate within SES boundaries.
Diana Trujillo, Francisco Layrisse, Ximena Rueda   +2 more
wiley   +1 more source

Dietary supplementation with plant extracts,xantophylls and synthetic antixidants:Effect on fatty acid profile and oxidative stabilityof frozen stored chicken breast meat [PDF]

, 2007
J. Koreleski, Sylwester Świątkiewicz
openalex   +1 more source