Carcass Characteristics and Nutritional Composition of Some Edible Chicken By-products
نویسندگان
چکیده
منابع مشابه
Characterization of Edible Pork By-products by Means of Yield and Nutritional Composition
Basic information regarding the yield and nutritional composition of edible pork by-products, namely heart, liver, lung, stomach, spleen, uterus, pancreas, and small and large intestines, was studied. Our results revealed that the yields varied widely among the pork by-products examined; in particular, liver had the highest yield (1.35%); whereas, spleen had the lowest yield (0.16%). The approx...
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Problem statement: Endogenous enzymes of broilers cannot adequately digest nonstarch polysaccharides and subsequently the ingestion of high levels of soluble NSP leads to increased digesta viscosity and reduced nutrient digestibility and absorption. Supplementation of NSPs degrading enzymes may remove the anti nutritive effects of NSPs and release some nutrients (starch, protein) from these ele...
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Gracilaria changgi, an edible seaweed was analyzed to determine its proximate chemical composition, mineral elements, vitamin C, b-carotene, free fatty acid and amino acid contents. G. changgi showed vitamin A activity of 865 mg rectinol equivalents/100 g sample. It contained a higher composition of unsaturated fatty acids (74%), mainly the omega fatty acids and 26% of saturated fatty acids (ma...
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ژورنال
عنوان ژورنال: Egyptian Journal of Food Science
سال: 2019
ISSN: 2636-4034
DOI: 10.21608/ejfs.2019.16364.1018