In vivo and in vitro methods of measuring nutritive value of leaf-protein preparations
نویسندگان
چکیده
منابع مشابه
In vivo and in vitro methods of measuring nutritive value of leaf-protein preparations.
I . Several in vitro methods were compared with in vivo methods for estimating the nutritive value of leaf-protein concentrates (LPC), using a freeze-dried preparation from wheat (A) fresh, (B) after heating moist, (C) after heating moist and then extraction with chloroform, and (D) after extraction with an acidified solvent. 2. The treatments had little effect on the biological value (BV) of t...
متن کامل: the effect of sericin levels (silk glue protein) on rate of in vitro maturation, fertilization and culture of sheep oocytes
هدف از آزمایش اول بررسی اثر سطوح مختلف سریسین [0 (control), 0.1, 0.5, 1.0, 2.5 %] افزوده شده به محیط , ivm بر cumulus cell expansion، بلوغ هسته و توسعه متوالی جنین، در گوسفندان نژاد سنجابی در فصل تولید مثلی می باشد. از سرگیری میوز به وسیله خارج شدن اولین پولار بادی اندازه گیری و هم چنین درصد رسیدن جنین های دو سلولی به مرحله کلیواژ و بلاستوسیت نیز به عنوان نشانه ای از میزان شایستگی توسعه اولیه ج...
Determination of Nutritive Value of Poa trivialis Using in vitro Methods, Gas Production and Nylon Bag
This study was conducted to determine the chemical composition, metabolizable energy, digestibility and ability of gas production of Poa trivialis. Samples was collected at three phenological stages including: vegetative growth, flowering and seedling on two different elevations of 1300 to 1500 m and 2000 to 1800 m asl in Neor and Hir region as the first and second sites, respectively. Testing ...
متن کاملDetermination of Nutritive Value of Soybean Varieties Using in vitro Methods and Gas Production Technique
This study was conducted to determine the nutritive value of soybean varieties using in vitro methods and gas production technique.In vitro gas productions and gas production kinetics of soybean variety were determined at 0, 3, 6, 12, 24, 48, 72 and 96 h incubation times. This study revealed that there were variations among five different soybean varieties in terms of chemical...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: British Journal of Nutrition
سال: 1969
ISSN: 0007-1145,1475-2662
DOI: 10.1079/bjn19690062