Five series of experiments were accomplished, utilizing a total of 190 birds. The established methods of the department's atherosclerosis research team were followed throughout. One-day old Hy-Line chicks were obtained from a commercial hatchery and reared in a battery brooder on a diet of commercial chick starter mash. At onset of the study, the birds were divided into experimental groups and ...

Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the quality of fermented sausages manufactured with functional starter cultures (Lactobacillus plantarum...

Two 42-d floor pen studies were conducted with commercial broiler chickens to measure the efficacy of 1 ppm diclazuril in the starter or grower diet in shuttle programs with 66 ppm salinomycin. Study 1 compared a salinomycin to diclazuril (starter to grower diet) shuttle treatment with salinomycin to salinomycin, salinomycin to 100 ppm monensin, salinomycin to 99.8 ppm lasalocid, and unmedicate...

Penelitian dan pengembangan ini bertujuan untuk menghasilkan media pembelajaran berupa Training Kit sistem starter yang layak dignakan pemeliharaan kelistrikan. Penlitian merupakan jenis penelitian R&D (research and development) dengan menggunakan tahapan ADDIE. Dalam bertindak sebagai responden adalah 2 dosen ahli kompetensi kelistrikan otomotif, 1 guru mata pelajaran 22 peserta didik. Ins...

Studies delineating the dietary Val needs of modern commercial broilers are sparse. Three studies were conducted to determine the dietary Val nutrient needs of Ross x Ross 308 male broilers. Three time periods were evaluated independently, 0 to 14 d (starter), 14 to 28 d (grower), and 28 to 42 d (finisher) of age. Corn- and peanut meal-based diets for each feeding phase served to titrate the Va...

Humans have been consuming wines for more than 7000 yr . For most of this time, fermentations were presumably performed by strains of Saccharomyces cerevisiae that naturally found their way into the fermenting must . In contrast, most commercial wines are now produced by inoculation with pure yeast monocultures, ensuring consistent, reliable and reproducible fermentations, and there are now hun...

Benzoic acid is occasionally used as a raw material supplement in food products and is sometimes generated during the fermentation process. In this study, the production of naturally occurring yogurt preservatives was investigated for various starter cultures and incubation temperatures, and considered food regulations. Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbru...

This paper presents the first report of bacteriophage isolated from commercial vegetable fermentations. Nine phages were isolated from two 90-ton commercial sauerkraut fermentations. These phages were active against fermentation isolates and selected Leuconostoc mesenteroides and Lactobacillus plantarum strains, including a starter culture. Phages were characterized as members of the Siphovirid...