Results 231 to 240 of about 661,504 (323)

The Effect of Dietary Concentrations of Digestible Lysine and Sulphur Amino Acids on The Productive Performance and Egg Quality Traits in Aged Laying Hens

open access: yesVeterinary Medicine and Science, Volume 12, Issue 1, January 2026.
Increasing the level of digestible sulphur‐containing amino acids in the diet of older laying hens increased egg weight, but increasing the level of digestible lysine did not have a significant effect on this index. ABSTRACT Background Most laying hen diets are based on corn–soybean meal, in which methionine and lysine are limiting amino acids ...
Ahmad Hassanabadi   +2 more
wiley   +1 more source

Does Vitamin B6 Act as an Exercise Mimetic in Skeletal Muscle? [PDF]

open access: yesInt J Mol Sci
Kato N   +3 more
europepmc   +1 more source

Efficacy of Supplementary Guanidinoacetic Acid at Different Dietary Crude Protein Levels on the Productive Performance, Egg Quality, Intestinal Morphology, Antioxidative Status, and Serum Metabolites of Aged Laying Hens Exposed to High Ambient Temperatures

open access: yesVeterinary Medicine and Science, Volume 12, Issue 1, January 2026.
0.15% GAA supplementation enhanced body weight and productive performance in heat‐stressed aged hens. Serum creatine, nitric oxide, and antioxidant capacity increased with GAA, while egg quality remained unaffected. One percent reduced protein diet with GAA maintained performance, whereas 2% reduction caused losses.
Reza Mahdavi   +4 more
wiley   +1 more source

From Sea to Sweet: Seaweed's Role in Nutritious and Sustainable Confectionery

open access: yesComprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT Seaweed is increasingly recognized as a multifunctional ingredient in confectionery products, owing to its exceptional nutritional profile, functional properties, and environmental sustainability. This review highlights the integration of seaweed and seaweed‐derived compounds into a wide range of confectioneries, including chocolates, puddings,
Nima Mohammadi, Nikoo Ostovar
wiley   +1 more source

Innovative Development and Characterization of a Beef‐Based High‐Protein Snack: An Integrative Study of Physicochemical and Acoustic Properties, and Its Protein Quality

open access: yesJournal of Food Science, Volume 91, Issue 1, January 2026.
ABSTRACT The current study assessed the possibility of developing a beef‐based high‐protein snack product, focusing on an integrative analytical approach that combines physicochemical and acoustic properties, as well as a comparative nutritional and protein quality advantage over starch‐based controls.
Sandamini Wickramaarachchi   +6 more
wiley   +1 more source

Home - About - Disclaimer - Privacy