Results 21 to 30 of about 74 (72)

Effects of Postmortem Aging on Nutritional Quality and Myofibrillar Protein Function in Bactrian Camel Meat

Journal of Food Science, Volume 91, Issue 1, January 2026.
ABSTRACT This study investigated the effects of postmortem aging on the nutritional quality and physicochemical properties of myofibrillar proteins (MFP) in Bactrian camel meat. In this study, hindlimb meat from five Bactrian camels was aged at 4°C and sampled on D0, D1, D3, D5, and D7.
Gai Hang, Liang Ming, Rendalai Si
wiley   +1 more source

Maize Silage Associated With Hay From Xerophytic Plants in Lamb Feeding: Intake, Digestibility, and Economic Feasibility

Animal Science Journal, Volume 97, Issue 1, January/December 2026.
ABSTRACT The aim of this study was to evaluate the effect of the partial inclusion of 25% hay from xerophytic plants in maize silage in feedlot lamb in the semiarid region. Non‐defined breed male lambs were used in a completely randomized design, with five experimental units per treatment.
Rosilda Alves Magalhães Menezes, Mario Adriano Ávila Queiroz, Fleming Sena Campos, Juliana Caroline Santos Santana, Péricles Brito Batista, Rafael Torres de Souza Rodrigues, Higor Fábio Carvalho Bezerra, Severino Gonzaga Neto, Timóteo Silva dos Santos Nunes, Willames Luiz do Nascimento, Lucas Lopes de Macedo, João Virgínio Emerenciano Neto   +11 more
wiley   +1 more source

Cultured Meat Reformulation: Health Potential and Sustainable Food Challenges—Narrative Review

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.
ABSTRACT Cellular meat is the result of an innovative technology that facilitates the production of meat through the cultivation of animal cells in controlled laboratory environments. This process reduces the negative impact of traditional animal farming on the environment and creates the possibility of optimizing the nutritional composition, which can
Marek Kardas, Wiktoria Staśkiewicz‐Bartecka, Aleksandra Kołodziejczyk   +2 more
wiley   +1 more source

The Evaluation of Meat and Carcass Characteristics of Thin‐ and Fat‐Tailed Lambs Slaughtered at 40 kg According to EUROP Classification System

Veterinary Medicine and Science, Volume 11, Issue 4, July 2025.
The European carcass classification system was originally developed for European thin‐tailed sheep breeds. Since the distribution of fat tissue in thin‐tailed lambs differs from fat‐tailed lamb, this may create a disadvantage regarding the effectiveness of the EUROP classification system for fat‐tailed breeds.
Bulent Teke, Akif Uysal, Mustafa Ugurlu, Buket Nacar, Deniz Ay, Filiz Akdag   +5 more
wiley   +1 more source

Zoonotic Abortifacient Agents in Bovine Abortion: Diagnostic Assessment of 125 Cases (2015‐2017)

Veterinary Medicine and Science, Volume 11, Issue 3, May 2025.
This study aimed to investigate the presence of Campylobacter spp., Coxiella burnetii, Brucella spp., Listeria monocytogenes, Chlamydia abortus, and Cache Valley virus in bovine foetuses in Türkiye. Brucella spp., Campylobacter spp. and Coxiella burnetii were detected in 19 (15.2%), 4 (3.2%) and 2 (1.6%) of the bovine foetuses, respectively.
Murat Şevik
wiley   +1 more source

Comparative Analysis and Practical Applications of Cubic Transmutations for the Pareto Distribution

International Journal of Mathematics and Mathematical Sciences, Volume 2025, Issue 1, 2025.
Transmutation is a technique for extending classical probability distributions in order to give them more flexibility. In this paper, we are interested in cubic transmutations of the Pareto distribution. We establish a general formula that unifies the three existing cubic transmuted Pareto (CTP) distributions and facilitates the derivation of three new
Edoh Katchekpele, Issa Cherif Geraldo, Tchilabalo Abozou Kpanzou, Marco Costa   +3 more
wiley   +1 more source

Physical and chemical properties and sensory evaluation of camel meat and new camel meat jerky

Food Science &Nutrition, Volume 12, Issue 10, Page 7591-7606, October 2024.
The optimum basic parameters for camel jerky preparation were black pepper (2.2%), salt (3%), sugar (1.8%), and cooking wine (9%). The optimal fermentation conditions were as follows: the addition of the starter (0.07%) and the fermentation of meat for 23 h at 30°C.
Jindi Wu, Xige He, Xueyan Yun, Mei Qi, Buren Menghe, Lu Chen, Yunfei Han, Yajuan Huang, Mingxu Wang, Rina Sha, Gerelt Borjigin   +10 more
wiley   +1 more source

The injection of maternal B complex vitamin during the transition period: The impact on performance, thyroid hormones levels and immunological parameters in the Sannen goats and their kids, as well as the faeces status of newborn kids

Veterinary Medicine and Science, Volume 10, Issue 5, September 2024.
The maternal B complex vitamin injection led to improving performance and blood plasma metabolites of goat and newborn kids. Moreover, faecal consistency score, number of kids with diarrhoea and average days of diarrhoea were improved. Abstract Background It is proven that B vitamins through promote a wide range of metabolic pathways in animals as ...
Mohammad Asadi, Maryam Hatami, Homa Mohammadi Fard   +2 more
wiley   +1 more source

Effect of Steel Fiber Type and Curing Regimen on the Mechanical Properties of Reactive Powder Concrete

Advances in Civil Engineering, Volume 2024, Issue 1, 2024.
Reactive powder concrete (RPC) can provide enhanced mechanical properties and durability compared to conventional concrete. RPC has been developed in this study using locally available materials. Six types of steel fibers and three curing regimens were considered to examine their effect on the mechanical properties of RPC.
Kadhim Z. Naser, Yousif J. Lafta, Thamer H. Alhussein, Afaq Ahmad   +3 more
wiley   +1 more source

Süryani Kadim Kilisesi`nde evharistiya sakramenti

, 2016
Çalışmanın konusu; `Süryani Kadim Kilisesi'nde Evharistiya Sakramenti` dir. Konu giriş, dört bölüm ve sonuç şeklinde ele alınmıştır. Girişte Hıristiyanlıkta sakramentlerin anlamı ve tarihsel süreci konusuna değinilmiştir. Bölümlerde ise, sırasıyla; Süryani Kadim Kilisesi'nde sakramentler, evharistiyanın tarihsel süreci, evharistiya ritüeli ...
openaire   +3 more sources