Results 21 to 30 of about 41,336 (293)
Molecules, 2021 Marine feed ingredients derived from cephalopods (e.g., squid) and crustaceans (e.g., krill) are commercially used to improve the palatability of shrimp diets.
David Terrey +7 more
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The Palatability and Physicochemical Properties of Milled Rice for Each Grain-Thickness Group
Plant Production Science, 2001 We examined the palatability and physicochemical properties of milled rice for each grain-thickness group, and examined the influence of physicochemical properties on the grain-thickness-dependent differences of the evaluation of palatability.
Yuji Matsue +2 more
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Foods, 2022 The natural 20:80 whey:casein ratio in cow’s milk (CM) for adults and infants is adjusted to reflect the 60:40 ratio of human milk, but the feeding and metabolic consequences of this adjustment have been understudied.
Erin L. Wood +8 more
doaj +1 more source
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 +5 more
doaj +2 more sources
Oral formulations for paediatrics: palatability studies
, 2015 The palatability of paediatric medicines is one of the most important formulation factors with potential to influence adherence to therapeutic regimens and outcomes.1 Palatability has been defined as, “the overall appreciation of a (often oral) medicine ...
Batchelor, Hannah +3 more
core +7 more sources
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 +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 +9 more
doaj +2 more sources
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 +1 more
doaj +1 more source
Predicting Beef Palatability [PDF]
, 1982 The search for factors influencing the palatability of beef continues. The relative importance of variables in the USDA quality grading system that currently predicts acceptability and palatability has been questioned.
Costello, W. J. +2 more
core +1 more source
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 +3 more
doaj +1 more source