Results 61 to 70 of about 16,072 (241)
Journal of Chemistry, 2015 The present study was conducted to reduce phosphorus pollution from broilers waste by supplementing phytase enzyme in broilers fee. Two hundred two-week-old broilers (Hubbard) were selected and randomly allocated to three dietary treatment groups, one ...
Ahmed Abdel-Megeed, Arifa Tahir
doaj +1 more source
Response of Broiler Chickens to Triticale-Based Diets Supplemented with Microbial Enzymes (1. Growth and Intestinal Function) [PDF]
Poultry Science Journal, 2018 A total of 384 day-old male Ross 308 broiler chicks were allocated to 8 dietary treatments to examine the influence of supplementation with xylanase and phytase, individually or in combination, in diets based on two new cultivars of triticale (Bogong and
Widodo AE +4 more
doaj +1 more source
Food Chemistry International, EarlyView.Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq +2 more
wiley +1 more source
, 2017 Phytases are enzyme capable of hydrolysing phytic acid to myo-inositol and inorganic phosphorus. The aim of the present study was the screening and isolation of efficient phytase producing bacteria from soil samples.
Ch. Shalu Singh +3 more
core +1 more source
Food Biomacromolecules, EarlyView.Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran +4 more
wiley +1 more source
Evaluation of phytase concentration needed for growing–finishing commercial turkey toms
, 2005 1. Growth performance, serum bone markers, and bone strength and mineralisation were determined in tom turkeys grown from 9 to 17 weeks of age. 2.
Roberson, KD +7 more
core +1 more source
Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products
Journal of the Science of Food and Agriculture, EarlyView.Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson +3 more
wiley +1 more source
Soluble oat components: effects of kilning on extraction and functionality
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND This study evaluated the effect of kilning on physicochemical and functional properties of soluble fraction in oat varieties. Kilning was applied prior to extraction, and its impact on composition, extractability and functionality was evaluated.
Eda Aktas‐Akyildiz, Buket Cetiner
wiley +1 more source
Semina: Ciências Agrárias, 2019 Although phytase has been researched, new enzymes have been produced, leading to different animal responses. In this scenario, the present study proposes to evaluate the inclusion of a bacterial phytase produced by Escherichia coli in broiler diets based
Gabriel Villela Dessimoni +5 more
doaj +3 more sources
Phytases and Phytase-Labile Organic Phosphorus in Manures and Soils
Critical Reviews in Environmental Science and Technology, 2013 Organic phosphorus (Po) hydrolysis by microbial phytases has extensively been considered in diverse biotechnological applications, including environmental protection and agricultural, animal, and human nutrition. The authors review the available information on the content of phytase-labile Po in manures and soils, as well as the environmental factors ...
Menezes-Blackburn, Daniel +4 more
openaire +5 more sources