Results 11 to 20 of about 11,025,204 (381)
Comparison of herbage yield, nutritive value and ensilability traits of three ryegrass species evaluated for the Irish Recommended List [PDF]
, 2015 peer-reviewedThis study examined 169 of the newest varieties of three ryegrass species, perennial (Lolium perenne L.), Italian (Lolium multiflorum Lam.) and hybrid (Lolium boucheanum Kunth), from Recommended List trials in Ireland.
Burns, G. A. +4 more
core +1 more source
Annual and seasonal changes in production and composition of grazed clover-grass mixtures in organic farming [PDF]
, 2004 A grazed field experiment based on a randomised block design was conducted in Eastern Finland to evaluate the potential of alsike clover (Trifoliun hybridum L.), red clover (Trifolium pratense L.) and white clover (Trifolium repens L.) to support herbage
Kuusela, Eeva
core +3 more sources
The nutritive value of black soldier fly larvae reared on common organic waste streams in Kenya
Scientific Reports, 2019 In Africa, livestock production currently accounts for about 30% of the gross value of agricultural production. However, production is struggling to keep up with the demands of expanding human populations, the rise in urbanization and the associated ...
Marwa Shumo +8 more
semanticscholar +1 more source
Chemical and Physical Predictors of the Nutritive Value of Wheat in Broiler Diets [PDF]
Asian-Australasian Journal of Animal Sciences, 2013 The aim of this study was to establish relationships between chemical and physical parameters of wheat with performance and digestibilities of feed components in broiler chickens fed on wheat-based diets.
M. E. E. Ball, B. Owens, K. J. McCracken
doaj +1 more source
Nutritive Value of Cranberries [PDF]
American Journal of Public Health and the Nations Health, 1933 AMONG the fruits, the cranberry is unique in several ways. It is among the last of the fruits to mature before winter, and because of its good keeping qualities is the only fresh berry available during the autumn and early winter. Normally the cranberry is consumed only after cooking. Cooked cranberries form a firm sauce or jelly with 40-45 per cent of
openaire +3 more sources
Dietary patterns of Polish seniors in retirees’ households
Roczniki Panstwowego Zakladu Higieny, 2021 Background. About 7 million people in Poland receive pensions. The amount of benefits paid to pensioners is reflected in the income at their households and expenses, including food expenses. Objective.
Katarzyna Stoś +2 more
doaj
Toxics, 2021 Acrylamide in food is formed by the Maillard reaction. Numerous studies have shown that acrylamide is a neurotoxic and carcinogenic compound. The aim of this study was to determine the level of acrylamide in breast milk at different lactation stages and ...
Hanna Mojska +3 more
doaj +1 more source
Allometries in Plants as Drivers of Forage Nutritive Value: A Review
Agriculture, 2019 The nutritive value of forage for herbivores has been for a long time determined by the concentration in protein and, hence in nitrogen (N), the concentration in different minerals (P, K, Ca, Mg, and oligo-elements), and the in vivo dry matter (DM ...
G. Lemaire, G. Bélanger
semanticscholar +1 more source