the relationship between live body weight, body length, girth circumference, animal hight, upper, middle as well as lower width of fat-tail, fat-tail length, fat-tail gap length, fat-tail depth and fat-tail circumference along with fat-tail weight were determined using records of 731 loribakhtiari sheep. principal component and least square analyses were applied to solve the collinearity instab...

the present study was carried out to evaluate the effects of vegetable fat sources and additives on performance and morphological parameters of the small intestine of arain broiler chickens. birds were randomly used in a 2×3 factorial arrangement of dietary treatments included two fat sources (canola or pumpkin seed) and three additives (without additive, 0.1 g/kg probiotic and 0.15 g/kg virgin...

normal 0 false false false en-us x-none ar-sa microsoftinternetexplorer4 background : recently autologous fat tissue transfer has gained much popularity. on the other hand, applying the transferring methods with a higher survival rate is still controversial. the aim of this study is to compare dermis-fat graft and dermal-fascia-fat graft. methods : this animal study was conducted in 2008-2009. ...

the objective followed in the present study was to survey the relationship between 18 body trait measurements (live weight, height at wither, paunch girth, neck diameter, body length, girth around the body, width of fat tail at above, below and midpoint of fat tail, fat tail length lowers right and left sides, fat tail gap length, fat tail depth at the above, below, and midpoint, and girth arou...

the objective of this study was to investigate the relationship among body weight and fat-tail measurements with fat-tail weight by using multiple regression and principal component analysis. the eleven characters includes, body weight, fat-tail length, fat-tail circumference, width and diameters in 3 position of upper, middle and lower before the slaughter, and also fat-tail weight after the s...

in this study, the effect of accelerated ripening with encapsulated protease and lipase on physiochemical properties such as fat and moisture, texture and microstructure of brined cheese was investigated. addition of lipase increases hardness by reducing fat globules diameter and increasing casein matrix junction. it also decreases brittleness by fat degradation which is responsible for plastic...

soy protein concentrate (spc) is a functional and nutritional product which is produced under conditions where soy proteins are immobilized in soy flour and soluble carbohydrates are removed. in this study, four different soy flours including defatted soy flour (fat content 3.67, pdi 55.10), defatted and toasted soy flour (fat content 3.78, pdi 10.72), low fat soy flour (fat content 14.34, pdi ...

introduction: inappropriate body composition represents impaired energy and nutrient intake and can be a risk factor for many diseases, especially for cardiovascular disease. different methods have been suggested for the estimation of body fat volume and its distribution. however, they may be either expensive or hazardous for some groups of patients. sonography is a very accessible technique, w...

In the present study, salep and chitosan hydrocolloid were used as stabilizers and fat replacer in low-fat mayonnaise and rheological and physicochemical characteristics were evaluated. Fat has been substituted with 0.1, 0.2 and 0.3% chitosan and 6.4, 0.0, 0.7, 1.0 and 1.3% salep. High-fat mayonnaise sample or control with 67% fat and without salep and chitosan(FF),  mayonnaise with 67% fat and...