16 articles for “nutritive value”

Set a search alert

Research ArticleOpen accessIn the abstractProduction and Nutritional Quality of low elevation zone Grasslands and Kermes Oak Shrublands (Quercus coccifera L.) in the South-East Mediterranean BasinC. Roukos, K. Papanikolaou, S. Kandrelis et al.Problem statement: The objective of this study was to evaluate the production and nutrition quality of grasslands and kermes oak shrublands in Preveza Prefecture, northwest Greece. Approach: The study involved the collection of herbage and browse samples along a grazing period, from March to October for two consecutive years. In consequence, browse samples were manually separated to leaves and twigs. … …American Journal of Animal and Veterinary Sciences, Vol. 5, Issue 1 · 31 Mar 2010 · 7,425 accessesView PDF Cite

Research ArticleOpen accessIn the abstractAssessment of Hydroponically Grown Macrophytes for Their Suitability as Fish FeedA. M. Snow, Abdel E. GhalyWater hyacinth, water lettuce and parrot's feather plants were examined for their ability to remove nutrients from aquaculture wastewater at two retention times. During the experiment, the aquatic plants grew rapidly in the hydroponics system and appeared healthy with green color. At hydraulic retention times (HRTs) of 6 and 12 days, the average water hyacinth, water lettuce and parrot's feather … …American Journal of Biochemistry and Biotechnology, Vol. 4, Issue 1 · 31 Mar 2008 · 7,254 accessesView PDF Cite

Research ArticleOpen accessIn the abstractEvaluation of some by-Products using In situ and In vitro Gas Production TechniquesBesharati Maghsoud, Taghizadeh Akbar, Janmohammadi Hossein, Moghadam Gholam AliFood by-products in Iran are produced in high levels. In this study, in situ and in vitro gas production techniques were used to describe nutritive value of apple pomace, tomato pomace and noodle waste. For this purpose two ruminal fistulated sheep were used. Nylon bags which were approximately (6×12 cm) containing 5 g samples (2 mm screen) were incubated in … …American Journal of Animal and Veterinary Sciences, Vol. 3, Issue 1 · 31 Mar 2008 · 6,945 accessesView PDF Cite

Research ArticleOpen accessIn the abstractA Comparative Assessment of Hydroponically Grown Cereal Crops for the Purification of Aquaculture Wastewater and the Production of Fish FeedA. M. Snow, A. E. Ghaly, A. SnowHydroponically grown wheat, barley and oats were examined for their ability to remove nutrients from aquaculture wastewater. Wheat, barley and oats seeds were germinated in water in a hydroponics system. The seedlings then received wastewater from an aquaculture system stocked with Arctic charr. During the experiment, the crops grew rapidly and fairly uniformly and showed no signs of mineral deficiency … …American Journal of Agricultural and Biological Sciences, Vol. 3, Issue 1 · 31 Mar 2008 · 9,167 accessesView PDF Cite

Research ArticleOpen accessIn the abstractEffects of Steam Conditioning and Extrusion Temperature on Some Anti-nutritional Factors of Soyabean (Glycine max) for Pet Food ApplicationsB. Purushotham, P.M. Radhakrishna, B.S. SherigaraExtrusion processing of vegetable ingredients such as soyabean (Glycine max) characteristically depends on associating process conditions that influence the product qualities. The process parameters were optimized for extrusion of steam-conditioned material in order to obtain the maximum nutritive value by inactivating the anti-nutritional factors such as urease, trypsin inhibitors and lipase. The processing conditions such as moisture content, temperature and … …American Journal of Animal and Veterinary Sciences, Vol. 2, Issue 1 · 31 Jul 2007 · 9,021 accessesView PDF Cite

Research ArticleOpen accessIn the abstractProtein Molecular Structures, Protein SubFractions, and Protein Availability Affected by Heat Processing: A ReviewPeiqiang YuThe utilization and availability of protein depended on the types of protein and their specific susceptibility to enzymatic hydrolysis (inhibitory activities) in the gastrointestine and was highly associated with protein molecular structures. Studying internal protein structure and protein subfraction profiles leaded to an understanding of the components that make up a whole protein. An understanding of the molecular structure of … …American Journal of Biochemistry and Biotechnology, Vol. 3, Issue 2 · 30 Jun 2007 · 8,286 accessesView PDF Cite