Results 61 to 70 of about 340,286 (309)

Soy Notes Soy Notes, for the Kansas Soybean Farmer

, 2019
The Kansas Soybean Commission and the Kansas Soybean Association – two distinct organizations that work together for Kansas soybean farmers. They aim to expand existing markets; develop new uses; facilitate agronomic research; and communicate goals and ...
Kansas Soybean Commission
core   +1 more source

Amino Acid and Biogenic Amine Profiles in Sausages Reformulated With Processed, Fermented Oyster Mushrooms

ChemFoodChem, EarlyView.
This research showed that sausage reformulation preserves high essential amino acid and branched‐chain amino acid content, as well as increasing free amino acids (FAA) related to umami flavor and health‐promoting components such as GABA in the products.
Albert Gashi, György Kenesei, Meltem Boylu Kovács, Zsuzsanna Mednyánszky, Livia Simon Sarkadi   +4 more
wiley   +1 more source

Effects of reduction or replacement of soybean meal and a combination of compound enzyme preparations supplementation on growth performance and intestinal health of Langshan chickens

Animal Advances
The present study assessed the effects of low protein and alternative protein diets with compound enzyme preparations supplementation on the growth performance and intestinal health of Langshan chickens.
Chuqin Yu, Lin Zhang, Tong Xing, Liang Zhao, Feng Gao   +4 more
doaj   +1 more source

HOW DOES COTTONSEED MEAL COMPARE AS AN ALTERNATIVE PROTEIN SOURCE TO SOYBEAN MEAL IN POULTRY PRODUCTION? [PDF]

Profitability of substituting cottonseed meal (CSM) for soybean meal (SBM) in broiler feed is evaluated using a model that optimizes broiler production under changing market conditions.
Houston, Jack E., Pesti, Gene M., Costa, Ecio de Farias   +2 more
core  

The Impact of Glycation on Protein Digestibility

ChemFoodChem, EarlyView.
Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann, Simone Lipinski, Jana Raupbach   +2 more
wiley   +1 more source

Production of bioethanol from residual barley and utilization of fermentation co‐products in animal nutrition

Environmental Progress &Sustainable Energy, EarlyView.
Abstract The search for sustainable alternatives for bioethanol production has encouraged the valorization of agro‐industrial residues. This study evaluated the use of residual barley as a feedstock for bioethanol production and as a potential ingredient for ruminant feed.
Gabrielle Fusiger Berwian, Arthur de Almeida Rebechi, Jéssica Mulinari, Jaqueline Garda‐Buffon, Luciane Maria Colla   +4 more
wiley   +1 more source

Liver Histological Response of Female Broodstock Catfish to Dietary Soybean Meal Supplementation

Sains Natural
Feed is one of the key factors in fish culture, including the use of plant-based ingredients such as soybean meal as an alternative protein source that may affect the physiological condition of organs, particularly the liver. This study aimed to analyse
VIKA MAULIDIYAH, Rizky Kusma Pratiwi, Muhamad Dwi Cahya, Zakiyyah Nur Inayah, Vina Nur Nadiro, Anissa Aprilia Nurkhasanah, Maura Yasmin Dhia, Fajar Maulana Akmal Firdaus   +7 more
doaj   +1 more source

Effect of dietary soybean meal and multienzyme on intestine histology of beluga sturgeon (Huso huso)

International Aquatic Research, 2017
This study aimed to evaluate the effect of soybean meal and multienzyme supplementation on intestinal histopathology of beluga sturgeon (Huso huso). Nine diets were formulated (40% crude protein, 13% crude fat and 4150 kcal/kg gross energy) in which fish
M. Sohrabnezhad, M. Sudagar, M. Mazandarani   +2 more
doaj   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

An empirical study on influencing factors of soybean meal price fluctuation based on VAR model

Siliao yanjiu
The stable price of soybean meal plays an important supporting role in the steady development of Chinese forage market and poultry breeding market. Select monthly panel data of soybean meal prices from December 2022 to December 2023, and use VAR model ...
HAO Yao
doaj