Nutritional Value and Feed Acceptability
نویسندگان
چکیده
منابع مشابه
Determination of Nutritional Value and Oxidative Stability of Fresh Walnut
Walnut (Juglans regia L.) is a tree with significant economic value and usage for human health and various food industries. However, fresh walnut kernels are a less widespread product than the dried kernels. This study aimed to determine the fresh walnut kernel properties including, fatty acid composition, proximate composition, total phenolics (TPs), total antioxidant capacity (TAC), acidic, p...
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BACKGROUND The research aimed to assess the nutritional value of raw pork meat obtained from pigs on the feed containing different types of used fat. METHODS Meat was obtained from pigs fed in 4 experimental groups, from which groups A and B were given the mixture of rapeseed oil and linseed oil in the ratio of 1:2.5 or 2.3:1:0.2 (lard) as the source of fat. In group C, animals were given the...
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This experiment was carried out to evaluate the effect of earthworm (Eisenia fetida) in diet for Oscar fish (Astronotus ocellatus) in a randomized design with three treatments in triplicates using 9 aquarium for 9 weeks. Twenty pieces of Oscar fish with average weight 3.6±0.5 g were stocked in each replication. The earthworm meal (as fed) at the levels of 0, 50 and 100% was replaced with Biomar...
متن کاملNutritional Value and Pharmacological Properties
Luffa acutangula L. (Common name: Ridge gourd, Family: Cucurbitaceae) is a popular vegetable in India and other Asian countries. It is a healthy food and contains good amount of fiber, vitamins and minerals including Vitamin B2, Vitamin C, carotene, niacin, calcium, phosphorus, iron and small quantities of iodine and fluorine. It is reported to contain many phytochemicals such as flavonoids, sa...
متن کاملEffect of Gamma, Electron Beam and Infrared Radiation Treatment on the Nutritional Value and Anti-Nutritional Factors of Sorghum Grain
The present study describes the radiation-induced effects on nutritional quality and on anti-nutritional factors of sorghum grain: effects of electron beam (ER) and gamma irradiation (GR) at doses of 10, 20 and 30 kGy and infrared irradiation (IR) at 60, 90 and 120 s on the chemical composition, mineral content and bioavailability, in vitro protein and starch digestibility, total phenolic compo...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1962
ISSN: 0032-5791
DOI: 10.3382/ps.0410276