comparative effects of extrusion cooking and conventional processing methods (cooking and autoclaving) on anti-nutritional factors and subsequent effects on in vitro and in vivo digestibility of vicia ervilia in broilers were investigated. treatments had significant effect (p

in order to develop a high yielding rice cultivar with optimum cooking quality, a cross was conducted between two rice cultivars khazar, high yielding and resistant to blast disease and daylamani tarom, with good cooking quality in 1990. forty pure lines were selected and compared for high grain yield in 1996. ten selected lines together with two check cultivars dasht and onda were tested in ad...

One hundred seventy-seven pigs were used to determine the interaction effects of fasting and length of transport prior to harvest on pork muscle quality. The study design was a 2 x 2 x 3 factorial, which involved two genetic sources, fasting (F) or no fasting (N) of pigs 48-h prior to harvest, and three transport times (0.5, 2.5, or 8.0 h) on a semitrailer to the packing plant. Genetic source w...

introduction: grass carp (ctenopharyngodonidella, family cyprinidae) is one of the main fresh water fish species and highly demanded aquaculture species in iran. among the cultivated fish, grass carp, also called farmed white fish, has received great attention because of its similarity to caspian white fish in iran. the muscle of fish contains important levels of nutrients which are beneficial ...

Marination is a simple technological treatment used to improve the tenderness and flavor of meat by soaking it in an aqueous solution which composed of different ingredients. The effect of marination and different cooking methods (microwave,roasting, boiling, and frying) on the chemical composition, quality characteristics (i.e., PH value, meat color (L*, a*, and b*), cooking loss, water holdin...

A mapping population consisting of 236 F2:3 families derived from the cross between two rice varieties, Gharib as female parent (with good cooking quality) and Sepidroud as male parent (with poor cooking quality) was used to analyze the quantitative trait loci (QTLs) associated with amylose content (AC), gelatinisation temperature (GT) and gel consistency (GC). A total of 105 single sequence re...

This study was performed to determine the influence of pig breed and gender on the ultimate pH and physicochemical properties of pork. The correlations between pH and pork quality traits directly related to carcass grade, and consumer's preference were also evaluated. The pH and meat grading scores for cold carcasses of 215 purebred pigs (Duroc, Landrace, and Yorkshire) from four different farm...