Previous work has shown that rice polish concentrate, used as a dietary supplement in conjunction with thiamine and riboflavin, caused a marked increase in the body fat of rats (1). Bender and Supplee (2) found that, under such conditions, this concentrate had a supplemental effect upon body weight. They correlated the weight changes with the presence or absence of dermatitis, interpreting thei...

Previous work has shown that rice polish concentrate, used as a dietary supplement in conjunction with thiamine and riboflavin, caused a marked increase in the body fat of rats (1). Bender and Supplee (2) found that, under such conditions, this concentrate had a supplemental effect upon body weight. They correlated the weight changes with the presence or absence of dermatitis, interpreting thei...

The purpose of this study was to determine the effect fermented straw supplementation with green concentrate on nutrient content and digestibility. Green used as treatment white lead tree leaf flour ( Leucaena leucocephala ), Gamal meal Gliricidia sepium Indigofera meal. Proximate analysis carried out rice straw, 70% + 30% lamtoro (FRS tree), ) ). livestock for digestibility test 12 Friesian Ho...

A rice bran protein concentrate (RBPC) was prepared from de-fatted rice bran by extraction with a 1% sodium chloride solution and by acetone-precipitation. This protein concentrate contained 45% protein, which was as good as casein in terms of protein quality being judged from the results of amino acid analysis. On the other hand, RBPC possessed the trypsin inhibitor activity corresponding to t...

The effect of five isonitrogenous diets (36.6% protein), formulated by replacing 0, 25, 50, 75, and 100% of fish meal (FM) with rice protein concentrate (RPC), was investigated on the growth and tail-muscle fatty acid (FA) quality of juvenile Pacific white shrimp, Litopenaeus vannamei. The feeds were fed to shrimp (initial weight of 6.99 ± 0.08 g) five times daily to apparent satiation for 60 d...

The effect of five isonitrogenous diets (36.6% protein), formulated by replacing 0, 25, 50, 75, and 100% of fish meal (FM) with rice protein concentrate (RPC), was investigated on the growth and tail-muscle fatty acid (FA) quality of juvenile Pacific white shrimp, Litopenaeus vannamei. The feeds were fed to shrimp (initial weight of 6.99 ± 0.08 g) five times daily to apparent satiation for 60 d...

guar gum and whey proteins concentrate (wpc-35) were used as functional additives to improve the functional characteristics (hardness and meltability) of the na-caseinate-based imitation cheese. also, the alterations in the composition, sensory acceptance, color, and texture caused by these ingredients were evaluated. imitation cheeses were formulated with three levels each of wpc (0, 1.5, and ...

background and objectives: the effect of the different proteins and polysaccharides on the characteristics of low-fat cheese has been a topic of recent study. the release of aromatic compounds from the cheese is affected by the addition of texture improvers. the present study investigated the addition of polysaccharides and proteins on the hardness, microstructure and ester release of low-fat b...

An experiment was carried out to evaluate how interactions between forage to concentrate ratio and dietary crude protein level may alter nitrogen efficiency and UT-B expression in growing Baluchi male lambs. Four Baluchi male lambs [30 ± 2 kg BW] were used in a 4 × 4 latin square design with 28-d periods and a 2 × 2 factorial arrangement of dietary treatments. The treatments fed forage: concent...