Atherosclerosis in ruminants.

And Atherosclerosis Ruminants, Food

Primitive man developed over a very long period (more than 2 million years) as a hunter and food gatherer. The social structures that we call civilized communities could never have arisen while man obtained his food in that way. This difficulty is well illustrated in the culture of the Australian aboriginals who colonized this country at least 25,000 years ago, at a time long before any known h...

Seroepidemiology of Rinderpest and Peste des Petite Ruminants in Sheep and Goats in Iran

Ciliates of the Rumen of Domestic Ruminants in Kashan.

Relationship between liver lipid and liver dry matter in slaughtered ruminants

Lipids in liver wet and dry matter, liver moist and dry matter and their relationships were investigated based on species, sex and age in cows, buffaloes, sheep and goats. Mean percentage of lipids in liver wet and dry matter and liver dry matter in cows were 3.60%, 1.10%, 29.70%, and for buffaloes were 5.30%, 1.55%, 29.20%, sheep 3.00%, 0.83%, 27.90%, and goats 2.910%, 1.55% and 28.40%, respec...

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat.

Ruminant meat is an important source of nutrients and is also of high sensory value. However, the importance and nature of these characteristics depend on ruminant nutrition. The first part of this review is focused on biochemical and dietetic value of this meat. It offers a panel of quantitative and qualitative contributions, especially through its fatty acids characteristics. Since saturated ...