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Evaluation of Different Yeast Species for Improving In vitro Fermentation of Cereal Straws
Fiber Degradation In vitro Fermentation Live Yeast Methane Volatile Fatty Acids
2016/5/19
Information on the effects of different yeast species on ruminal fermentation is limited. This experiment was conducted in a 3×4 factorial arrangement to explore and compare the effects of addition of...
Evaluation of Various Packaging Systems on the Activity of Antioxidant Enzyme, and Oxidation and Color Stabilities in Sliced Hanwoo (Korean Cattle) Beef Loin during Chill Storage
Packaging Antioxidant Oxidation Stability Color Beef Loin Hanwoo
2016/5/17
The effects of various packaging systems, vacuum packaging (VACP), medium oxygen-modified atmosphere packaging (50% O2/20% CO2/30% N2, MOMAP), MOMAP combined with vacuum skin packaging (VSP-MOMAP), hi...
Evaluation of some by-Products using In situ and In vitro Gas Production Techniques
Evaluation by-Products situ vitro Gas Production Techniques
2009/1/19
Food by-products in Iran are produced in high levels. In this study, in situ and in vitro gas production techniques were used to describe nutritive value of apple pomace, tomato pomace and noodle was...
Chemical Composition and Nutritional Evaluation of Variously Treated Defatted Rice Polishing for Broiler Feeding
Broilers Defatted Rice Polishing HCl NaOH H2O2 and Kemzyme-H F
2016/4/13
The study was conducted to improve the nutritive value of defatted rice polishing (DRP). DRP was treated with various concentrations of HCl, NaOH, H2O2 and Kemzyme-H F and the effect on its chemical c...