Results 61 to 70 of about 467,410 (224)

EFFECT OF MASH DIETARY FIBER ON PERFORMANCE AND CANNIBALISM IN LAYING HENS

Journal of the Indonesian Tropical Animal Agriculture, 2014
An experiment was conducted to observe the effect of dietary fiber given in mash form onperformance and cannibalism mortality in laying hens. Three different diets: a wheat-based diet, a guargum diet (a wheat-based diet + 20 g/kg guar gum) and a lucerne ...
S. Hartini, M. Choct
doaj   +1 more source

Effect of Dietary Inclusion of Fermented Toasted Guar Meal on Growth Performance and Carcass Characteristics in Broiler Chicken

Indian Journal of Animal Nutrition
This experiment was designed to investigate the effect of dietary inclusion of fermented toasted guar meal (FTGM) on performance and carcass characteristics in broiler chicken.
R. Supriya, K. Lakshmi, T. Srilatha, D. Nagalakshmi, M. Raju, A. Kumar   +5 more
semanticscholar   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

NNutritive Traits and the Use of Guar Meal in The Nutrition of Farm Animals

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies, 2015
Abstract Guar ( Cyamopsis tetragonoloba ) is an annual pulse from the dry tropical regions; said to originate from the wild African species C. senegalesis . Although the leaves and pods can also be used, the seeds are the most used part of the plant.
Mihai Iacob Bentea, Aurel Sara
openaire   +2 more sources

Pumpkin and chia seeds as functional foods and their application in different food products: A review

Food Biomacromolecules, EarlyView.
Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj, Fatima Javed, Abdul Mueez Ahmad, Laiba Younas, Sadia Ansar, Sumbal Raana, Muhammad Abdullah, Rimsha Amjad, Kashaf Basharat   +8 more
wiley   +1 more source

Ethnomedicinal Uses of Thai Legumes (Fabaceae) and Their Potential in Industrial Applications

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Thai legumes (Fabaceae) are rich sources of bioactive phytochemicals, including saponins, flavonoids, biochanin A, and daidzein. These compounds contribute to diverse ethnomedicinal properties, including antioxidant, antiviral, anti‐inflammatory, anticancer, and cardioprotective activities.
Muhammad Tayyab Arshad, Farhang Hameed Awlqadr, Iffat Ullah, Mamoona Shehzadi, Aneeq Ahmad, Ali Ikram, Maneeba Khalid, Md. Sakhawot Hossain   +7 more
wiley   +1 more source

Development of Gluten‐Free Biscuits From Rice Flour‐Pineapple Stem Starch Blends: Physicochemical Properties, In Vitro Starch Digestibility, Estimated Glycemic Index, Sensory Evaluation, and Storage Stability

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Pineapple stem starch (PSS) was incorporated into gluten‐free rice biscuits at 0%, 25%, 50%, 75%, and 100% substitution levels to enhance nutritional value by increasing resistant starch (RS) content and reducing estimated glycemic index (eGI). The 75% PSS formulation was identified as optimal, exhibiting the highest liking scores and a medium eGI (60 ...
Jiratthitikan Sriprablom, Phenphop Phansuea, Yuraporn Sahasakul, Sasapin Disnil, Amornrat Aursalung, Nuttarat Srisangwan, Arisa Keeratichamroen, Supatcha Srisungwan, Rungtiwa Wongsagonsup   +8 more
wiley   +1 more source

Guar-pasta: a new diet for obese subjects?

, 1986
A pasta containing 10% guar-flour was successfully prepared and administered to ten obese women in a seven-day experimental design which included: a control meal (day 1) containing alimentary wheat-pasta, a first guar-pasta meal (day 2), to assess the ...
MICCOLI, ROBERTO, Navalesi R., Cerri M, Tognarelli M, GIAMPIETRO, OTTAVIO   +4 more
core   +1 more source

Bile Acid Metabolism as a Unifying Readout for Diet, Microbiome Function, and Gastrointestinal Disease

The FASEB Journal, Volume 40, Issue 17, 15 September 2026.
Dietary components shape the gut microbiome, which modifies bile acids through transformations. The resulting bile acid pool is sensed by host receptors to regulate immunity, metabolism, and intestinal function. Targeted bile acid measurements provide a unifying readout to study diet‐microbiome interactions and to develop next‐generation dietary ...
Jason Dichter
wiley   +1 more source

Standardized Ileal Amino Acid Digestibility of Commonly Used Feed Ingredients in Growing Broilers [PDF]

Asian-Australasian Journal of Animal Sciences, 2016
This experiment was conducted to determine standardized ileal amino acid digestibility (SIAAD) of commonly used feed ingredients in poultry diets in Pakistan.
Zafar Ullah, Gulraiz Ahmed, Mehr un Nisa, Muhammad Sarwar   +3 more
doaj   +1 more source