Results 91 to 100 of about 16,072 (241)

Dynamics of Kidney Calcium and Phosphorus Mineral Handling in Laying Hens During the Transition to Egg Production

Journal of Animal Physiology and Animal Nutrition, EarlyView.
ABSTRACT The transition from immature pullets to sexually mature female chickens is accompanied by pronounced structural and functional modifications. This is accompanied by coordinated changes in hormonal and metabolic pathways that primarily regulate reproduction, nutrient utilization, and mineral homeostasis to compensate for temporary imbalances ...
Henry Reyer, Michael Oster, Hiba Qasir, Siriluck Ponsuksili, Vera Sommerfeld, Markus Rodehutscord, Klaus Wimmers   +6 more
wiley   +1 more source

Adoption of Phytase by Livestock Farmers [PDF]

, 2017
Phytase represents a potential win/win management practice for non-ruminant producers since it can reduce the need for phosphorous supplementation and also result in lower phosphorous runoff.
Gedikoglu, Haluk, McCann, Laura M.J., Stahlman, Michael   +2 more
core   +1 more source

Review on Desirable Microbial Phytases as a Poultry Feed Additive: Their Sources, Production, Enzymatic Evaluation, Market Size, and Regulation

International Journal of Microbiology
Poultry’s digestive tract lacks hydrolytic phytase enzymes, which results in chelation of dietary minerals, vital amino acids, proteins, and carbohydrates, phytate-phosphate unavailability, and contamination of the environment due to phosphorus ...
Olyad Erba Urgessa, Rufael Koyamo, Hunduma Dinka, Ketema Tafess, Mesfin Tafesse Gemeda   +4 more
doaj   +1 more source

Advances in phytase research [PDF]

, 2000
Since its discovery in 1907, a complex of technological developments has created a potential $500 million market for phytase as an animal feed additive. During the last 30 years, research has led to increased use of soybean meal and other plant material as protein sources in animal feed.
Mullaney, Edward J., Daly, Catherine B., Ullah, Abul H. J.   +2 more
openaire   +2 more sources

Unveiling contrasting iron efficiency strategies in common bean (Phaseolus vulgaris L.) genotypes under iron deficiency

Plant Biology, EarlyView.
Common bean genotypes differ in their iron acquisition through distinct Strategy I responses and root exudation patterns. Abstract Iron (Fe) deficiency in food crops, particularly on calcareous soils, limits productivity and human nutrition. This study investigated two common bean (Phaseolus vulgaris) genotypes, Guaymí (high Fe‐accumulating, HI) and ...
F. X. Rucamumihigo, U. Ludewig, A. Hernández‐Pridybailo, I. Cakmak, N. J. Maywald   +4 more
wiley   +1 more source

Phytase in Swine Diets [PDF]

, 2001
An experiment was conducted to determine whether phytase additions to swine growing-finishing diets improved the availability of lysine, calcium, energy and phosphorus in corn and soybean meal-based diets. Diets investigated for growing-finishing barrows
Brumm, Mike
core  

In silico phylogenetic, physicochemical, and structural characteristics of phytase enzyme from ten Aspergillus species

Menara Perkebunan
Phytic acid is a chemical compound consisting of inositol and phosphoric acid and is an antinutrient compound found in monogastric poultry feed ingredients made from cereal crops.
Ridwan Putra Firmansyah, Shobiroh Nuur Alimah, I Made Artika, Popi Asri Kurniatin   +3 more
doaj   +1 more source

Plant‐Derived Probiotics From Fermented Foods: Current Evidence on Antiviral Mechanisms and Gut–Lung Axis Modulation

Food Frontiers, Volume 7, Issue 6, November 2026.
Plant‐derived probiotics from fermented foods exert anti‐respiratory virus effects via immune regulation, antiviral metabolites, and gut–lung axis, highlighting their advantages, key technologies, and application prospects. ABSTRACT Respiratory viral infections represent a major global public health threat, causing widespread morbidity, mortality, and ...
Yinghao Xing, Yaoyuan Hu, Yingying Ma, Peng Yao, Jingjing Jiang, Jiao Guo, Shuangmei Liu   +6 more
wiley   +1 more source

Solid‐State Fermentation of Legumes: Multi‐Scale Structural Modifications to Unlock Techno‐Functional Properties

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT Legumes are increasingly used as functional ingredients in plant‐based foods. However, their compact endogenous structure restricts techno‐functional properties. Conventional fractionation methods that isolate proteins further impair these properties and generate co‐products.
Deepak Subramani, Nicholas Horlacher, Alice Marciniak, Maria G. Corradini, Iris J. Joye, Biniam Kebede   +5 more
wiley   +1 more source

Stability of Four Commercial Phytase Products under Increasing Conditioning Temperature [PDF]

, 2015
A study was conducted to determine the stability of four commercial phytase products exposed to increasing conditioning temperatures. The four commercial products used were: Quantum Blue G (AB Vista, Plantation, FL); Ronozyme Hi Phos GT (DSM Nutritional ...
Woodworth, J. C., De Jong, J. A., J. C. Woodworth, J. M. DeRouchey, Jones, C. K., J. A. De Jong, Dritz, S. S., M. D. Tokach, R. D. Goodband, Stark, C. R., S. S. Dritz, Goodband, R. D., C. R. Stark, DeRouchey, J. M., C. K. Jones, Tokach, M. D.   +15 more
core   +1 more source