Results 41 to 50 of about 5,193 (114)

Effect of Incorporation of Pomegranate Peel and Bagasse Powder and Their Extracts on Quality Characteristics of Chicken Meat Patties

Food Science of Animal Resources, 2020
This study was conducted to develop chicken meat patties by incorporating pomegranate peel and bagasse powders and their extracts. Patties were developed by incorporating pomegranate peel powder (PPP, 2 g), pomegranate aril bagasse powder (PABP, 4 g ...
Priyanka Sharma, Sanjay Yadav
doaj   +1 more source

Livestock and Livestock Products

Science, 1964
O. O. Thomas, Theodore C. Byerly
  +5 more sources

Food Industry Wastes for the Development of Innovative Functional Pet Food

International Journal of Bio-Resource and Stress Management
The review was aimed to discuss the beneficial effect various bioactive compounds harnessed from by-products of both plant and animal origin in the development of functional pet food for dogs . Functional foods occupied a special place in the science of
Kuleswan Pame, S. K. Laskar, K. M. Handique, S. Choudhury   +3 more
doaj   +1 more source

Livestock production

, 2018
Economy
openaire   +2 more sources

The effect of feeding live yeast cultures on ruminal pH and redox potential in dry cows as continuously measured by a new wireless device

Czech Journal of Animal Science, 2011
An experiment was carried out on four dry Holstein cows fitted with rumen cannulas that were divided into two groups. The crossover design experiment was divided into 4 periods of 3 weeks.
L. Křížová, M. Richter, J. Třináctý, J. Říha, D. Kumprechtová   +4 more
doaj   +1 more source

COMPARATIVE EVALUATION OF PORCINE AND BUFFALO SMALL INTESTINAL SUBMUCOSA FOR THE DEVELOPMENT OF EXTRACELLUALR MATRIX SCAFFOLDS [PDF]

Journal of Veterinary and Animal Sciences, 2016
Small intestinal submucosa (SIS) fromc6-8 months old Large White Yorkshire (LWY)cpigs and 18-24 months old buffaloes werecevaluated for the development of extracellularcmatrix scaffolds.
V. N. Vasudevan, P. Kuttinarayanan
doaj  

Pidan Quail Eggs: Comparative Study of the Physicochemical and Sensory Characteristics of Coconut Fibre Ash and Quicklime as Natural Alkalis

Jurnal Ilmu-Ilmu Peternakan
Pidan eggs can be made into less safe food because of the ingredients used in making them. Coconut fibre ash and quicklime are natural ingredients with alkaline pH values that can be used to make pidan eggs.
Deni Novia, Sri Melia, Novirman Jamarun, Habibburrahman   +3 more
doaj   +1 more source

Systems biology and livestock production

Animal, 2013
The mapping of complete sets of genes, transcripts and proteins from many organisms has prompted the development of new '-omic' technologies for collecting and analysing very large amounts of data. Now that the tools to generate and interrogate such complete data sets are widely used, much of the focus of biological research has begun to turn towards ...
openaire   +3 more sources

Ningxiang pig-derived lactobacillus reuteri modulates host intramuscular fat deposition via branched-chain amino acid metabolism

Microbiome
Background Gut microbiota has been extensively demonstrated to modulate host lipid metabolism. Higher intramuscular fat (IMF) accumulation in Chinese indigenous breed pigs is associated with their special gut microbiota structure.
Mei Yang, Qian Xie, Jing Wang, Andong Zha, Jiashun Chen, Qian Jiang, Meng Kang, Qiuchun Deng, Yulong Yin, Bie Tan   +9 more
doaj   +1 more source

Ningxiang pig-derived Enterococcus hirae protects against E. coli-induced gut dysbiosis and inflammation via acetate/propionate-MyD88-NF-κB axis in piglets

Microbiome
Background Intestinal inflammation, often driven by microbial dysbiosis and infections, remains a significant health challenge with limited effective treatments.
Longlin Zhang, Zichen Wu, Haibo Shen, Yunlong Meng, Hongkun Li, Rong Cai, Dalin Tang, Meng Kang, Yulong Yin, Bie Tan, Jing Wang   +10 more
doaj   +1 more source