Improving the eating quality of cooked rice has been one of the most important objectives in rice breeding programs. Eating quality of cooked rice is a complex trait including several components, such as external appearance, taste, aroma, and texture. Therefore, dissection of these components followed by marker-assisted selection of detected QTL(s) may be a useful approach for achieving desirab...

abstract guilan is a famous province in growing rice in iran. recently, due to shortage of water, farmers' desire to use groundwater in order to grow rice in northern part of iran has been increasing rapidly. the fact that rice is sensitive to water quality, caused concern about rice cultivation sustainability in the area, especially in drought years. this study was done to investigate the spat...

SHAHEEN, M., I. AHMAD, F. M. ANJUM, Q-A. SYED and M. K. SAEED, 2015. Effect of processed rice bran on growth performance of broiler chicks from Pakistan. Bulg. J. Agric. Sci., 21: 440–445 Rice bran was added in broiler chicks feed by replacing 20% maize or 15% wheat. Signifi cant difference in weight gain, feed consumed, feed conversion ratio (FCR), dressing percentage, pancreas weight, feed co...

This investigation was performed to evaluate the biological efficiency (BE), mean mushroom weight (MMW), mean number of mushroom (MNM) and mushroom quality of Shiitake [Lentinula edodes (Berk.) Pegler] when grown on a sterilized substrate composed by sugarcane bagasse enriched with rice bran and sugarcane molasses. The proportions of rice bran were 0, 15, 20, 25 and 30% (dry weight/dry weight o...

Historically, humans have created many sustainable practices, and among the most famous and successful sustainable practice is the rice–fish system in China. While previous studies have investigated eco-labeling food from various angles, consumer perception and preference of food produced from traditional sustainable practices (traditional sustainable food) remain unexplored. Taking the histori...

Starch quality is one of the most important agronomic traits in Asian rice, Oryza sativa. Starch synthase IIa (SsIIa) is a major candidate gene for starch quality variation. Within SsIIa, three nonsynonymous mutations in exon 8 have been shown to affect enzyme activity when expressed in Escherichia coli. To search for the variation in SsIIa that is responsible for starch quality variation in ri...

Calcium–fortified rice is normal rice fortified with calcium and processed by consecutive steps, i.e. infusion or soaking of the rice grain in a calcium salt solution, draining and drying. Heating during infusion causes pregelatinization of rice starch resulting in a change in the pasting properties of Ca-fortified rice. Pasting properties determine the cooking quality of rice. The purpose of t...

Increasing grain yield and improving grain quality are two important goals for rice breeding. A better understanding of the factors that contribute to the overall grain quantity and nutritional quality of rice will lay the foundation for developing new breeding strategies. RAG2 is a member of 14-to-16-kDa α-amylase/trypsin inhibitors in rice, which belong to the albumin of seed storage proteins...

Varietal purity and proportions of grains with brown spots, fissured grains, chalky grains andwhole grains in a rice sample are important grain quality attributes influencing consumers'preference and price but little information exist on how these grain quality attributes are affectedby biophysical factors and pre-harvest practices. Several authors have studied in isolation theeffect of biophys...