Results 51 to 60 of about 55,640 (299)

Effects of Lycium barbarum Residue Substituting Dietary Maize on Fecal Microbiota and Growth Performance of Crossbred Simmental Cattle

Animal Research and One Health, EarlyView.
The bioactive substances we extracted from Lycium barbarum residue (LBR) have a typical polysaccharide structure. When 1.80% LBR was used to replace maize in the diet, the average daily gain of rossbred Simmental was significantly increased, and anti‐inflammatory ability was improved. In addition, LBR improved the fecal microbial composition, increased
Kun Cai, Mingtan Li, Lihang He, Ning Ma, Haoyu Liu, Chi Xu, Xianhua Wu, Zeguang Xing, Qian Xing, Yuankai Qu, Xi Ma   +10 more
wiley   +1 more source

Antimicrobial antagonists against food pathogens; a bacteriocin perspective [PDF]

, 2015
peer-reviewedEfforts are continuing to find novel bacteriocins with enhanced specificity and potency. Traditional plating techniques are still being used for bacteriocin screening studies, however, the availability of ever more bacterial genome sequences
Cotter, Paul D., Hill, Colin, O'Connor, Paula M., Ross, R Paul   +3 more
core   +1 more source

Heat Stress and Gut Microbiome Dynamics in Poultry: Interplay, Consequences, and Mitigation Strategies

Animal Research and One Health, EarlyView.
Heat stress disrupts gut microbial balance in poultry, impairing nutrient absorption and immunity. This review outlines the interplay between thermal stress and microbiome dynamics and discusses integrative mitigation strategies, probiotics, phytogenics, cooling systems, and genetic adaptation to enhance poultry resilience.
O. E. Oke, A. I. Oni, O. A. Akosile, K. M. Oliyide, C. A. Ishola, M. O. Logunleko, O. A. Jimoh, C. P. Njoku, L. O. Fasasi, V. A. Uyanga   +9 more
wiley   +1 more source

Research Progress on the Regulation of Meat Quality and Application of Fermentation Technology for Meat Products

Shipin gongye ke-ji
Fermentation is an important processing technology in the modern food industry, which can be used to produce fermented meat products on a large scale. This paper explores the role of fermentation technology in regulating the quality of meat products, and
Zhengyu LONG, Jinhao ZOU, Huaigu YANG, Guopu REN, Qingming CAO, Daobang TANG   +5 more
doaj   +1 more source

Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats

Microorganisms, 2023
Traditional dry fermented meat products are obtained artisanally in many countries, where they represent a gastronomic heritage well distinguished from industrial counterparts.
Franca Rossi, Patrizia Tucci, Ilaria Del Matto, Lucio Marino, Carmela Amadoro, Giampaolo Colavita   +5 more
doaj   +1 more source

Dietary Glutamine Supplementation Alleviated Rumen Epithelium Oxidative Damage and Apoptosis Induced by Feed Restriction via Maintaining Mitochondrial Homeostasis in Female Yaks

Animal Research and One Health, EarlyView.
Dietary glutamine (Gln) supplementation increased the ATP levels and promoted cell proliferation in the rumen epithelium of feed‐restricted yaks. Besides, Gln inhibited ROS accumulation and reduced oxidative damage and apoptosis in the rumen epithelium of feed‐restricted yaks.
Ziqi Yue, Shanpeng Ke, Liyuan Shi, Rui Hu, Zhisheng Wang, Quanhui Peng, Huawei Zou, Jianxin Xiao, Yahui Jiang, Fali Wu, Yiping Tang   +10 more
wiley   +1 more source

Studies on Fermented Seasoning Production From Meat and Meat by-products

Nihon Chikusan Gakkaiho, 1985
牛赤肉,ビーフ•デファッティド•ティシューおよび豚赤血球を原料とし,麹を加え,一般の醤油の製造方法に準じて発酵調味料を作成した.発酵期間1か月ごとに4か月目まで,諸味の一般生菌数,乳酸菌数,カビ数,酵母数を測定し,また,諸味を〓過後火入れし,さらに〓過して調製した調味液について,pH,全窒素,ホルモール態窒素,遊離グルタミン酸,色調を測定した.さらに,発酵の終了した4か月目の試料については,ボーメ度,塩分,純エキス,全糖,アルコール,酸度を測定し,また,市販薄口醤油を対照として,官能検査を実施した.仕込時に,Pediococcus halophilusの培養液を加え,直ちに30°Cで発酵を開始したところ,仕込後1か月でpHは4.50～4.75に達し,以後はほぼ一定の数値で推移した.全窒素 ...
Toyoo NAKAMURA, Yukio YANO, Terumi HADA
openaire   +2 more sources

Regression Models for Estimating Fat Carcass Percentage Using Chest Measurement in Thin Tailed Lambs [PDF]

, 2017
This study was conducted to evaluate the possibility of using chest measurement for subcutaneous, intermuscular, and total fat percentage in Thin Tailed Lambs.
Agung, Purnomoadi, Ari, Prima, Endang, Purbowati, Farah, Nabila, Nadlirotun, Luthfi, Pradhipta, Hersandika, Sutaryo, Sutaryo, Vita, Restitrisnani   +7 more
core  

Raw citrus by‐product valorization: unlocking the potential of biotransformation by Talaromyces amestolkiae to obtain cellulolytic enzymes and natural colorants

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Agro‐industrial by‐products can be used as valuable nutrient sources for the sustainable production of high‐value‐added compounds. The goal of this study was utilize raw citrus industrial by‐product (RCB) as a carbon source for the simultaneous production of red colorants and enzymes by the filamentous fungus Talaromyces amestolkiae under lab ...
Caio de Azevedo Lima, Heitor B. S. Bento, Flávio Pereira Picheli, Fernanda de Oliveira, Almiro Pires da Silva Neto, Danielle Biscaro Pedrolli, Fernando Masarin, Silvio Silvério da Silva, Valéria Carvalho Santos‐Ebinuma   +8 more
wiley   +1 more source

Ethnic meat products of the North African and Mediterranean countries: An overview

Journal of Ethnic Foods, 2018
Traditional meat products constitute one of the ancient cultural heritages of the North African and Mediterranean countries: Egypt, Libya, Tunisia, Algeria, and Morocco.
Mohammed Gagaoua, Hiba-Ryma Boudechicha
doaj   +1 more source