Results 31 to 40 of about 23,163 (302)

A comparison of processed sorghum grain using different digestion techniques

Journal of Applied Animal Research, 2018
This study compares in situ, in vitro (DaisyII and gas production) and in vivo techniques to estimate the degradation of dry matter (DM), organic matter (OM), and N of sorghum grain.
Ulises Alejandro González García, Luis Corona, Francisco Castrejon-Pineda, Joaquim Balcells, Octavio Castelan Ortega, Manuel Gonzalez-Ronquillo   +5 more
doaj   +1 more source

Evaluation of the nutrient digestibility at each age in dogs diet by in vitro and in vivo methods

Journal of Animal Science and Technology
The objective of this study was to evaluate in vitro predictions of digestibility at each age (puppy, adult, and senior) in dogs of dry matter (DM), organic matter (OM), crude protein (CP), gross energy (GE), crude fiber (CF), and ether extract (EE ...
Kyeongho Jeon, Jihwan Lee, Minho Song, Kihyun Kim, Minseok Jo, Seyeon Chang, Dongcheol Song, Sehyun Park, Hyuck Kim, Hyeun Bum Kim, Jinho Cho   +10 more
doaj   +1 more source

Evaluating the efficacy of in vitro and in vivo methods for assessing nutrient digestibility in Sapsarees each age

Journal of Animal Science and Technology
This study evaluated the comparison between in vitro and in vivo methods for predicting nutrient digestibility across different life stages in Sapsarees.
Kyeongho Jeon, Jihwan Lee, Minho Song, Gokmi Kim, Seyeon Chang, Dongcheol Song, Hyuck Kim, Jinmo Yang, Jinho Cho   +8 more
doaj   +1 more source

A review on the food digestion in the digestive tract and the used in vitro models

Current Research in Food Science, 2021
It is crucial to replicate or mimic the human digestive system conditions closely in model systems to have the food digestion-related data as accurate as possible. Thus, the data obtained could contribute to studies like those on the relationship between health and nutrition.
openaire   +3 more sources

Two-stage in vitro digestibility assay, a tool for formulating non-starch polysaccharide degrading enzyme combinations for commonly used feed ingredients of poultry rations

, 2013
Aim: An attempt was made to assess the effect of pure enzyme combinations with the objective of formulating customized enzyme mixtures based on sugar release when subjected to two-stage in vitro digestion assay.
S. T. Viroji Rao, D. Nagalakshmi, Y. Ramana Reddy, J. Narasimha   +3 more
core   +2 more sources

Comparison of fermentative digestion levels of processed different starch sources by Labrador Retrievers at different ages

Veterinární Medicína, 2019
Extruded commercial dog foods contain high levels of carbohydrates. The limited starch digestive capacity of dogs can change with age. The effectiveness of the extrusion (heat-steam pressure) process applied to raw/by-product feedstuffs (different starch
Kanber Kara, Berrin Kocaoglu Guclu, Erol Baytok   +2 more
doaj   +1 more source

EFFECT OF BIOLOGICAL TREATMENTS TO IMPROVEMENT ON IN VITRO DIGESTIBILITY FOR RICE STRAW [PDF]

Arab Universities Journal of Agricultural Sciences, 2016
This study was conducted to investigate the effect of biological treatments to improvement on the in vitro digestibility disappearance for rice straw.  The parameter used in this study includes; gas-production, IVDMD, IVMOD and pH value.
Ahmed D.
doaj   +1 more source

Effects of Different Additives on the Chemical Composition, Fermentation Profile, In Vitro and In Situ Digestibility of Paper mulberry Silage

Fermentation, 2022
Paper mulberry (Broussonetia papyrifera) plants are served as a local roughage in China, and they are mostly processed as silage for ruminants.
Wei Wang, Yangyi Hao, Chenglong Luo, Qianqian Wang, Zhonghan Wang, Dong Li, Jing Yuan, Zhijun Cao, Hongjian Yang, Shengli Li   +9 more
doaj   +1 more source

High throughput accurate method for estimating in vitro dry matter digestibility of maize silage

Plant Methods, 2021
Background Since the introduction of studies on maize silage digestibility at the end of the nineteenth century, protocols to estimate dry matter digestibility have not stopped evolving.
P.-L. Lopez-Marnet, S. Guillaume, M.-P. Jacquemot, M. Reymond, V. Méchin   +4 more
doaj   +1 more source

Degradation mechanism of the von Willebrand factor A2 domain by nattokinase

FEBS Letters, EarlyView.
Nattokinase, a natto‐derived protease, exhibits potent antithrombotic effects. This study demonstrates that nattokinase directly cleaves the von Willebrand factor (vWF) A2 domain in vitro. Unlike the native regulator ADAMTS13, nattokinase degrades folded vWF independently of shear stress.
Ryuichi Hyakumoto, Masatomo So, Ayako Furukawa, Kenji Sugase   +3 more
wiley   +1 more source