Results 61 to 70 of about 2,400 (124)

Cow’s milk compared to oat drink and its implications for lipid profile– a pilot randomized controlled trial

Nutrition Journal
A recent dietary trend involves replacing cow’s milk with plant-based drink alternatives. This shift is motivated by the perception that plant-based options are healthier and more environmentally sustainable. One of the most popular options is oat drink;
Hanne Rosendahl-Riise, Eline Olsen Gravrok, Sarah Louise Rung, Jutta Dierkes, Inger Aakre   +4 more
doaj   +1 more source

Short-term mixed pastures of Lolium multiflorum, Avena sativa and Vicia sativa or Lolium multiflorum × Festuca pratensis, Avena strigosa and Vicia villosa for grazing low yielding dairy cows during winter in small-scale dairy systems in the highlands of Mexico

Indian Journal of Animal Sciences, 2020
The study was undertaken to assess yield and herbage quality of two mixed short-term pastures of grass, oat, and vetch during the winter dry season for grazing low yielding dairy cows.
GENARO PLATA-PÉREZ, ERNESTO SÁNCHEZ-VERA, CARLOS GALDINO MARTÍNEZ-GARCÍA, FELIPE LÓPEZ-GONZÁLEZ, CARLOS MANUEL ARRIAGA-JORDÁN   +4 more
doaj   +1 more source

Development of health oriented Probiotic fermented milk prepared from combination of oat flakes, barley and cow's milk

, 2013
A new product in the form of cereal based fortified oat flakes based milk with functional ingredientswill offer both nutritional and therapeutic benefits to the consumer in augmenting or deriving a number ofday to day health troubles faced due to stress ...
B. V. Vijetha (395581), Natarajan A M (395583), R P LALITHA REDDY (395582)   +2 more
core   +1 more source

Metabolite profiling of camel milk and the fermentation bacteria agent TR1 fermented two types of sour camel milk using LC-MS in relation to their probiotic potentials

Heliyon
Camel milk is a nutrient-rich diet and fermentation affects its nutritional value and probiotic function. In this study, sour camel milk and oat jujube sour camel milk were prepared using fermentation bacteria agent TR1, and the metabolites of camel milk,
Qingwen Guo, Qigeqi Dong, Weisheng Xu, Heping Zhang, Xiangyu Zhao, Wanxiong He, Yuxing He, Guofen Zhao   +7 more
doaj   +1 more source

Effect of hay supplementation timing on rumen microbiota in suckling calves

MicrobiologyOpen, 2018
An animal feeding trial was conducted on 18 seven‐day‐old Holstein dairy bull calves weighing 42 ± 3 kg each. Calves were randomly assigned into three groups (n = 6 each). The dietary treatments were as follows: (1) milk and starter for the control group
Xueyan Lin, jian Wang, Qiuling Hou, Yun Wang, Zhiyong Hu, Kerong Shi, Zhengui Yan, Zhonghua Wang   +7 more
doaj   +1 more source

INCREASED SENSORY QUALITY AND CONSUMER ACCEPTABILITY BY FORTIFICATION OF CHOCOLATE FLAVORED MILK WITH OAT BETA GLUCAN [PDF]

, 2016
Objective: This study is done in respect to develop a milk based product having both the properties of milk and oat beta glucan. The objective of the study is to analyze the stability, texture and overall acceptance of flavored milk with oat beta glucan ...
PATEL, TINKAL, CHATTERJEE, BANDANA
core  

Effect of setting oat milk as the default milk option on dairy milk choices for barista beverages

, 2022
While there is evidence that meat-free defaults can reduce meat consumption, no experiment so far has investigated the effectiveness of plant-based milk defaults in reducing dairy milk consumption, although dairy is an important contributor to global ...
Giovanni Fabris
core   +1 more source

The effect of different forages on rumen microbiota and milk production performance in Holstein dairy cows

Czech Journal of Animal Science
Optimising the feed composition, especially the forage choice, and reducing costs are essential for improving dairy production efficiency. Different forage sources and proportions were used to formulate rations containing equal energy and protein, and ...
Szu Han Wang, Hsiao Han Liao, Lee Chia-Xin, Hsiao-Ming Chen, Ling-You Chen, Shih-Te Chuang, Jih-Tay Hsu   +6 more
doaj   +1 more source

IN-VITRO BIO-AVAILABILITY OF IRON FROM IRON FORTIFIED COW MILK-OAT MILK BLENDED YOGHURT

, 2016
Yoghurt is a dairy product obtained by fermentation of milk using starter culture Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus.
NM, Madhusudan, Pallavi, Dhavalagi, Hiremath, ayashri P.   +2 more
core  

Improvement of sheep welfare and milk production fed on diet containing hydroponically germinating seeds

Italian Journal of Animal Science, 2010
Plasma cortisol and milk production responses of 45 lactating Comisana sheeps (4th- 5th parity), divided into three homogeneous groups of 15 subject each, were used to evaluate the effects of two different levels of partial substitution of a complete ...
Antonia Zarrilli, Giuseppe Marsico, Giuseppe Rubino, Fabrizio Minuti, Marco Ragni, Elisabetta Micera   +5 more
doaj   +1 more source