Results 71 to 80 of about 2,785,596 (177)

Comparison of markers of particulate matter to study the flow of duodenal dry and organic matter

open access: yes, 2014
Two external markers (chromic oxide and ytterbium chloride) and two internal markers (indigestible neutral detergent fiber-NDF and indigestible acid detergent fiber-ADF) were compared in order to determine the flow of dry and organic matter in the ...
Rocha, S. S.   +3 more
core  

Enhancing the nutritional profile of de‐oiled rice bran through solid‐state fermentation with Aspergillus oryzae

open access: yesFood Biomacromolecules, Volume 3, Issue 3, Page 435-443, September 2026.
Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan   +3 more
wiley   +1 more source

Comparison between maize, millet and guar improved and local varieties for green fodder and dry matter yield - Pakistan 2015

open access: yes, 2015
The dataset contanins a data comparison between improved maize, millet and guar variety vs. local varieties for green fodder yield (GFY) and dry matter yield (DMY).
Majid, Abdul
core  

Soybean hulls replacing ground corn in diets for early lactation Saanen goats: intake, digestibility, milk production and quality

open access: yesRevista Brasileira de Zootecnia, 2012
The objective of this study was to evaluate productive performance and milk quality of Saanen goats fed diets with soybean hulls replacing ground corn (0, 50 and 100% replacement) in early lactation (from birth to 50 days of lactation).
Maximiliane Alavarse Zambom   +7 more
doaj   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

open access: yesFuture Postharvest and Food, Volume 3, Issue 3, Page 278-295, September 2026.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav   +3 more
wiley   +1 more source

Comparison between maize, millet and guar improved and local varieties for green fodder and dry matter yield - Pakistan 2015

open access: yes, 2019
The dataset contanins a data comparison between improved maize, millet and guar variety vs. local varieties for green fodder yield (GFY) and dry matter yield (DMY).
Majid, Abdul
core  

The effect of gibberellic acid on leaf area and dry-matter production in majestic potato

open access: yes, 1960
When gibberellic acid (50 p. p. m. in aqueous solution) was sprayed twice or six times at weekly intervals on potato plants (var. Majestic) with a low or high nitrogen supply it did not affect rate of leaf production on the main axis, but caused earlier ...
French, S. A. W., Humphries, E. C.
core   +1 more source

Dry Matter Losses and Greenhouse Gas Emissions From Outside Storage of Short Rotation Coppice Willow Chip [PDF]

open access: yes, 2015
This study examined the dry matter losses and the greenhouse gas (GHG) concentrations within two short rotation coppice (SRC) willow wood chip storage heaps.
Powers, S. J.   +9 more
core   +1 more source

Nutritional value of feed used in diets for Saanen goats

open access: yesActa Scientiarum: Animal Sciences, 2015
This study was performed to characterize feed used in diets for Saanen goats. The feedstuffs were: Tifton 85 hay (Cynodon spp.), soybean meal, ground corn, soybean hulls, ground ear corn and dried cassava residue. Contents were determined for dry matter,
Bruna Hygino   +5 more
doaj   +1 more source

Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten‐Free Functional Pudding

open access: yesFood Science &Nutrition, Volume 14, Issue 9, September 2026.
Oleaster peel and flesh flour have been found to be potential ingredients for puddings. Oleaster flour enrichment led to an improvement in pudding properties, adding value to the final product. ABSTRACT This study aimed to characterize the physicochemical, textural, microbiological, bioactive, and sensory properties of milk‐based puddings enriched with
İrem Uzunsoy   +2 more
wiley   +1 more source

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