Adding value in barley malt rootlets as a source of 5’-phosphodiesterase

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Egg Yolk Cholesterol of Hens Fed Barley Malt Rootlets

This study aimed to decrease the cholesterol content of egg yolk of laying hens through inclusion of barley malt rootlets in the diets. Forty-two, 54-week-old, Lohman laying hens were fed for a 12 weeks laying period on 3 iso-caloric and iso-nitrogenous diets contained 0 (control), 25.5 or 51.1g barley malt rootlets/kg. Inclusion of barley malt rootlets at 25.5 or 51.1g/kg diet significantly de...

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Olive Cake and Barley Malt Rootlets in Hen Diets to Improve Egg Lipids and Fatty Acids

The aim of the present study was to investigate the possibility of improving egg lipids and fatty acids composition of laying hens through inclusion of olive cake plus barley malt rootlets in the diets. Seventy, 54-week-old, Lohman laying hens were fed for a 12 weeks laying period on 3 iso-caloric and iso-nitrogenous diets contained 0 (control), 28.5 g olive cake (OC) + 25.5 g barley malt rootl...

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egg yolk cholesterol of hens fed barley malt rootlets

this study aimed to decrease the cholesterol content of egg yolk of laying hens through inclusion of barley malt rootlets in the diets. forty-two, 54-week-old, lohman laying hens were fed for a 12 weeks laying period on 3 iso-caloric and iso-nitrogenous diets contained 0 (control), 25.5 or 51.1g barley malt rootlets/kg. inclusion of barley malt rootlets at 25.5 or 51.1g/kg diet significantly de...

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Study on Barley and Malt Polyphenoloxidase. I. Chromatography of Barley, Steeped Barley, and Malt Polyphenoloxidase

A comparative chromatography of polyphenoloxidase isolated from barley, steeped barley, and green malt was made. It consisted ofextraction, precipitation, ion-exchange chromatography, gel filtration, and electrofocusing. Polyphenoloxidase was resolved into a high-molecularweight enzyme and a low-molecular-weight one. The proportion of the two enzymes underwent variations during malting. An incr...

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olive cake and barley malt rootlets in hen diets to improve egg lipids and fatty acids

the aim of the present study was to investigate the possibility of improving egg lipids and fatty acids composition of laying hens through inclusion of olive cake plus barley malt rootlets in the diets. seventy, 54-week-old, lohman laying hens were fed for a 12 weeks laying period on 3 iso-caloric and iso-nitrogenous diets contained 0 (control), 28.5 g olive cake (oc) + 25.5 g barley malt rootl...

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ژورنال

عنوان ژورنال: Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam

سال: 2020

ISSN: 1847-7461,1847-3423

DOI: 10.31895/hcptbn.15.1-2.6