Results 21 to 30 of about 27,198 (263)

Palatability of New Zealand Grass-Finished and American Grain-Finished Beef Strip Steaks of Varying USDA Quality Grades and Wet-Aging Treatments

Meat and Muscle Biology, 2022
The objective of this study was to evaluate palatability of strip loin steaks from grass- and grain-fed beef across5 United States Department of Agriculture (USDA) quality grades and 3 wet-aging periods. Beef strip loins (N=200; 20/USDA quality grade×fed
J. C. Brooks, Jerrad F. Legako, Loni Woolley Lucherk, Mark Miller, Steven D Shackelford, Travis O'Quinn   +5 more
doaj   +2 more sources

Degree of Saturation and Free Fatty Acid Content of Fats Determine Dietary Preferences in Laying Hens

Animals, 2020
Behavioural and genetic evidence shows that the taste system is intimately related to the sensing of nutrients with consequences for poultry nutrition practices.
María Palomar, María Dolores Soler, Eugeni Roura, Roser Sala, Olga Piquer, Carlos Garcés-Narro   +5 more
doaj   +1 more source

Evaluation of the Impact of Bone-in Versus Boneless Cuts on Beef Palatability

Meat and Muscle Biology, 2022
Palatability traits of ribeye, strip loin, and tenderloin steaks were evaluated in a bone-in versus boneless format.Sensory characteristics of these cuts were also evaluated in 2 quality grade categories; upper 2/3 USDA Choice and USDA Select to evaluate
Erin Beyer, Jessie Vipham, Katie R. Lybarger, Kaylee J. Farmer, Keayla Harr, Lane A. Egger, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn   +9 more
doaj   +2 more sources

Evaluation of graded levels of corn fermented protein on extrusion processing and diet utilization in healthy adult dogs

Frontiers in Animal Science, 2023
There has been increased interest among pet owners to feed vegetarian diets to their pets. However, the primary protein sources used in pet food today are animal based, warranting a need to evaluate novel plant-based ingredients to meet the protein ...
Logan R. Kilburn-Kappeler, Charles G. Aldrich   +1 more
doaj   +1 more source

Effect of Different Nitrogen Doses on the Storage Proteins and Palatability of Rice Grains of Primary and Secondary Rachis Branches

Plant Production Science, 2012
The effects of applied nitrogen (N) doses on crude protein and amylose accumulation in rice grains on primary and secondary rachis branches and their palatability were examined. The crude protein content of rice grains on both primary (PRB) and secondary
Young-Ju Song, In-Young Choi, Praveen Kumar Sharma, Chan-Ho Kang   +3 more
doaj   +1 more source

Comparing Honduran and United States Consumers’ Sensory Perceptions of Honduran and U.S. Beef Loin Steaks

Meat and Muscle Biology, 2018
The objective of this study was to compare the eating quality characteristics of beef from the United States and Honduras and to assess the willingness of Honduran and U.S. consumers to pay for these products. All U.S.
Andrea J. Garmyn, J. C. Brooks, M. E. Bueso, M. F. Miller, Mindy M. Brashears, Travis G. O'Quinn   +5 more
doaj   +2 more sources

Consumption rate of two different pollen substitute diets and their effects on honey bee (Apis mellifera L.) during the scarcity food time of the year

Journal of Agriculture, Food and Environment, 2021
Acceptance and the diet nutritional value are the key of a perfect diet. In order to maintain healthy bee colonies, substitute diets have become very significant diet.
M, A. E. Mahbob
doaj   +1 more source

Multi‐tissue Metabolic GWAS and Drought‐Responsive Multi‐omics Reveal the Genetic Basis of the Quinoa Metabolome

Advanced Science, EarlyView.
A multi‐omics framework combining multitissue genome‐wide association studies, metabolomics, transcriptomics, proteomics, and functional validation uncovers the genetic basis of specialized metabolism in quinoa. The study identifies hundreds of metabolite‐associated loci, prioritizes candidate genes for saponin, betalain, and flavonoid biosynthesis ...
Julia von Steimker, Elodie L. Rey, Clara Stanschewski, Regina Wendenburg, Annabella Klemmer, Markéta Macho, Venkatesh P. Thirumalaikumar, Noha O. Saber, Aleksandra Skirycz, Alisdair R. Fernie, Mark Tester, Saleh Alseekh   +11 more
wiley   +1 more source

Frequent Sweetened Beverage Consumption Is Associated With Accelerated Biological Aging: Evidence From a Population‐Based Study and Gut Microbiota Analysis

Advanced Science, EarlyView.
Frequent sweetened beverage consumption is associated with accelerated biological aging in a large Chinese population. Five gut microbial genera are consistently enriched in both frequent sweetened beverage consumers and individuals with accelerated aging and show significant mediating effects, suggesting a potential microbiota‐related pathway linking ...
Yuwei Shi, Xinmei Li, Yufan Hao, Qiaoyu Wu, Yuji Yu, Siyu Li, Nuo Xu, Yi‐Hsuan Wu, Eunhye Lee, Chi Chang, Emily Hu, Ying Lu, Elizabeth Delzell, Ann W. Hsing, Shankuan Zhu   +14 more
wiley   +1 more source

Insights to Study, Understand and Manage Extruded Dry Pet Food Palatability

Animals
Pet food production is a fast-growing industry. While extruded dry pet food is the favored pet food due to its convenience of use, it may have poorer palatability than other pet foods such as wet pet foods.
Gautier Le Guillas, Pascal Vanacker, Christian Salles, Hélène Labouré   +3 more
doaj   +1 more source