Results 91 to 100 of about 88,862 (306)

Digestion, rumen fermentation and circulating concentrations of insulin, growth hormone and IGF-1 in steers fed diets based on different proportions of maize silage and grass silage [PDF]

, 2008
Replacing grass silage with maize silage results in a fundamental change in the ratio of structural to non-structural carbohydrates with commensurate changes in rumen fermentation patterns and nutrient utilisation.
Beever, Brier, Browne, Cone, D.E. Beever, D.T. Juniper, DePeters, Downes, E.M. Browne, Echternkamp, Elizalde, Elsasser, Friggens, Hart, Juniper, Juniper, Kung, M.J. Bryant, MacRae, Merriam, Mertens, Mould, Overton, Reynolds, Robinson, Steen, Steen, Sutton, Sutton, Theurer, Thorp   +30 more
core   +1 more source

Gut Health in Ostriches (Struthio camelus): Insights Into Intestinal Structure, Functions, Microbiome, and Improvement Strategies

Animal Research and One Health, EarlyView.
Our paper systematically reviews the intestinal structure, function, and microbiota of ostriches, along with strategies for improving their gut health. We analyze how these factors collectively influence intestinal homeostasis and ostrich welfare, emphasizing probiotics as a promising intervention to enhance gut health, boost population well‐being, and
Zi‐Qun Zhang, Fang‐Fang Guo, Wen‐Juan Du, Meng Li, Aftab Shaukat, Zhu‐Qing Jia, Shu‐Cheng Huang   +6 more
wiley   +1 more source

Effect of false flax oilcake in thermophilic biogas production [PDF]

, 2009
False flax oilcake has been found to be suitable for anaerobic fermentation in mixtures with cattle slurry and straw. In organic farms, digestion of cattle dung and wheat straw with 8 % dry matter content mixed with 5 % of total material weight false ...
Böhm, Herwart, Paulsen, Hans-Marten, Rahmann, Gerold, Sun, Yongming, Xiaming, Wei   +4 more
core  

Prawn Shell Chitosan Has Anti-Obesogenic Properties, Influencing Both Nutrient Digestibility and Microbial Populations in a Pig Model [PDF]

, 2015
This study was supported financially (Grant-Aid Agreement No. MFFRI/07/01) under the Sea Change Strategy with the support of the Marine Institute and the Department of Agriculture, Food and the Marine, funded under the National Development Plan 2007 ...
Egan, Aine M., Hayes, Maria, O'Doherty, John V., Sweeney, Torres   +3 more
core   +1 more source

Chlorella vulgaris biorefineries: sustainable biofuels and high‐value carbon capture

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Global reliance on fossil fuels has created urgent economic and environmental challenges, yet large‐scale use of algal biomass remains limited by production costs. Industrial scaling is constrained by inefficient harvesting and the technical challenges of processing recalcitrant cell walls.
Sandyelle Ferreira Alcântara Araújo, Antonio Átila Menezes Ferreira, Lucia Andrea Sindeaux de Oliveira, Dayana Nascimento Dari, Devany Quintela Soares, Eliana Elisa Francelino Mavie, Francisco Leonardo Alves de Moraes Sousa, Jessica Lopes da Silva, João Vitor Gomes de Araújo Silva, Thiago Queiroz da Silva, Ana Karine Portela Vasconcelos, Kelma Maria dos Santos Pires Cavalcante, John Hebert da Silva Felix, José Cleiton Sousa dos Santos   +13 more
wiley   +1 more source

Integrating agro‐residue valorization and clean hydrogen production: coconut fiber‐based catalysts for NaBH4 hydrolysis

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract A novel phosphoric acid‐treated green coconut fiber (GCF‐C) was developed as a catalyst for hydrogen production from the hydrolysis of sodium borohydride (NaBH4). Characterization techniques confirmed structural modifications, including X‐ray diffraction, scanning electron microscopy, X‐ray fluorescence, Fourier transform infrared, and ...
Isabelly Silveira Freitas, Francisco Izaias da Silva Aires, Dayana Nascimento Dari, Jacob Tchiyeke António Kandjila, Maurício Quintas Salamba, Diego Lomonaco, Monalisa Moura de Oliveira, Pierre Basílio Almeida Fechine, Rafael Leandro Fernandes Melo, Alan Silva de Menezes, Marcos Carlos de Mattos, Leonardo Farias Serafim, Maria Cristiane Martins de Souza, Ada Amelia Sanders Lopes, John Herbert da Silva Felix, Eveline de Abreu Menezes, José Cleiton Sousa dos Santos   +16 more
wiley   +1 more source

The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages

Applied Sciences
The aim of the study was to assess the possibility of using novel Gluconobacter oxydans strains in the technology of raw ripening sausages and to assess their impact on the microbiological and physico-chemical quality after production and after 6 months ...
Anna Okoń, Anna Łepecka, Piotr Szymański, Katarzyna Neffe-Skocińska   +3 more
doaj   +1 more source

A comparative analysis of traditional meat processing methods [PDF]

E3S Web of Conferences
This comparative analysis examines traditional meat preservation techniques, including drying, curing, fermentation, smoking, fat preservation, air drying, fermented fish sauce, pickling and traditional sausage making. Rooted in different cultures, these
Dissanayake Kasun, Rifky Mohamed, Nurmukhamedov Khabibulla, Makhmayorov Jasur, Abdullayev Bakhodir, Farmanov Jasur, Samadiy Murodjon   +6 more
doaj   +1 more source

Adaptive Machine Learning Framework for Optimizing the Affinity Purification of Adeno‐Associated Viral Vectors

Biotechnology and Bioengineering, EarlyView.
ABSTRACT Adeno‐associated viral (AAV) vectors for gene therapy are becoming integral to modern medicine, providing therapeutic options for diseases once deemed incurable. Currently, viral vector purification is a critical bottleneck in the gene therapy industry, impacting product efficacy and safety as well as accessibility and cost to patients ...
Kelvin P. Idanwekhai, Shriarjun Shastry, Morgan R. Hurst, Arianna Minzoni, Eduardo Barbieri, Luke Remmler, Eugene N. Muratov, Michael A. Daniele, Stefano Menegatti, Alexander Tropsha   +9 more
wiley   +1 more source

Viability and functional impact of probiotic and starter cultures in salami-type fermented meat products

Frontiers in Chemistry
Salami, a well-known fermented meat product, is made from selected ground meat mixed with curing agents and spices. This work aimed to determine the viability of Lactiplantibacillus plantarum (as a starter), Lactobacillus acidophilus (probiotic ...
Emma Mani-López, Ricardo H. Hernández-Figueroa, Aurelio López-Malo, Jocksan I. Morales-Camacho   +3 more
doaj   +1 more source