Results 131 to 140 of about 111,908 (272)

Fats, Fire and Bronze Age Funerary Rites: Organic Residue Analysis of Wide Horizontal Rim Vessels From Burial Contexts in Northwest Portugal

Archaeometry, EarlyView.
ABSTRACT This study presents the first GC‐MS–based analyses of wide horizontal rim vessels with well‐defined funerary contexts, from Middle Bronze Age Portugal (Quinta do Amorim 2 and Pego). Organic residues from two vessels revealed ruminant fats and plant oils, alongside molecular markers of heat exposure.
João Vinícius Back, César Oliveira, Ana M. S. Bettencourt, Hugo Aluai Sampaio, Luciano Vilas Boas, Luís Gonçalves   +5 more
wiley   +1 more source

Identification and Quantification of Volatile Organic Compounds and Bioaerosols in the Conservation Processes of Guanche Mummies

Archaeometry, EarlyView.
ABSTRACT The Guanche mummies, ancient inhabitants of the Canary Islands, represent a significant part of the historical heritage preserved at the Museum of Nature and Archaeology (MUNA) in Tenerife, Spain. These mummies, subjected to artificial conservation practices, are of great interest to conservators seeking to understand their mummification ...
Benigno Sánchez, Maria Cristina Canela, Maria Garcia Morales, Juan Gilaranz, Murilo de Oliveira Souza, Ruth Mª. Rufino García   +5 more
wiley   +1 more source

URBAN HOUSEHOLD DEMAND FOR MEAT AND MEAT PRODUCTS IN NIGERIA: AN ALMOST IDEAL DEMAND SYSTEM ANALYSIS [PDF]

This study is based on micro level data on urban household food consumption and expenditure collected between 1999 and 2000 in three Nigerian cities. The LA/AIDS model, which allows the inclusion of demographic variables, was applied to a subset of the ...
Chianu, Jonas, Ezedinma, Chuma I., Kormawa, P.M.   +2 more
core   +1 more source

Quality of cooked goat meat sausages incorporated with goat tripe

Asian Journal of Dairy and Food Research, 2017
Cooked sausages from goat meat (GM) with 20, 25 and 30 % levels of goat tripe (GT) were prepared and their quality evaluated. Cooked sausages prepared with 100% GM were used as control. Significant (p>0.05) increase was observed for pH, diameter shrinkage, drip loss, protein and fat contents in GT incorporated cooked sausages than control.
openaire   +1 more source

Assessing soil and native high Andean grassland quality under grazing: A case study from the wet Puna of Peru

Grassland Science, EarlyView.
Abstract High Andean grasslands are vulnerable to changes in their nutritional quality and carbon sequestration capacity, especially in grazing systems. This study evaluated soil quality and native grasses by measuring carbon, physicochemical parameters, and the nutritional quality of predominant species in the wet Puna of Junín, Peru.
Alberto Arias‐Arredondo, Wendy E. Pérez, Sphyros Lastra, Juancarlos Cruz, Richard Solórzano‐Acosta, Cecilia Turín   +5 more
wiley   +1 more source

Intermountain Meat Goat Production Calendar

, 2015
This fact sheet is calendar based and contains the recommended and industry-accepted husbandry techniques that will help create a successful production environment for meat goats.
Chapman, C. Kim, Smith, Justin
openaire   +1 more source

Genetic Parameters and Genome‐Wide Association Studies for Fertility and Reproduction Traits in U.S. Katahdin Sheep Based on the Single‐Step GBLUP Methodology

Journal of Animal Breeding and Genetics, EarlyView.
ABSTRACT Sheep production contributes to a secure and diverse food and fibre supply in the United States, with growing ethnic diversity strengthening demand. Katahdin is a composite hair‐type sheep breed developed in the United States that has become the most popular breed in many regions of the country and the first one to have genomic selection ...
Alejandra Toro Ospina, Ronald M. Lewis, Bradley A. Freking, Joan M. Burke, Thomas W. Murphy, Carrie S. Wilson, Luiz F. Brito   +6 more
wiley   +1 more source

Composition of Nguni Goat Meat—An Underutilised Indigenous Food

Proceedings
Introduction: Diets lack diversity, and the consumption of a few energy-dense cash crops is increasing. Nguni goats are an underutilised, indigenous source of red meat in sub-Saharan Africa.
Zani Veldsman, Beulah Pretorius, Hettie Schönfeldt   +2 more
doaj   +1 more source

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

Husbandry, nutrition and productivity of goats and sheep in tropical Africa [PDF]

, 2014
Examines sheep and goat husbandry including breed types and ownership; nutrition and productivity. Tabulates their contribution to liveweight biomass, meat production, and registered slaughtering.
Wilson, R.T.
core