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Tamara Tultabayeva, Gulzhan Tokysheva, Gulmira Zhakupova, Damilya Konysbaeva, Rauan Mukhtarkhanova, Ainur Matibayeva, Almas Mukhametov, Galia Zamaratskaia and Kadyrzhan Makangali
Currently, there is an increase in the use of preparations from collagen-containing raw materials in the production of meat products. The high functional and technological properties of such preparations make it possible to significantly improve the rheo...
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Daniele Arduini, Claudio Calabrese, Jacopo Borghese, Stefania De Domenico, Matteo Putignano, Andrea Toso, Cinzia Gravili and Adriana Giangrande
This paper is part of a series of studies aimed at understanding the potential exploitation of the biomass of the polychaete worm Sabella spallanzanii (Gmelin, 1791), which is obtained as a by-product of an innovative Integrated Multi-Trophic Aquaculture...
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Yan Ma, Jiao Wang, Yu Sun, Yu Dong, Hongyu Cai, Imtiaz Hussain Raja, Tongjun Guo and Sujiang Zhang
(1) Background: Hydroponic forage plays an increasingly important role in animal breeding during winter and spring in arid and cold regions due to its rich nutrient and good palatability. In the present study, the profiles of growth, physiological indexe...
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Simona Errico, Paola Sangiorgio, Stefania Moliterni, Alessandra Verardi, Anna Spagnoletta, Salvatore Dimatteo and Ferdinando Baldacchino
New solutions are compulsorily needed to reconcile the enormous and ever-growing request for protein for human nutrition and, at the same time, reduce conventional meat production. This epochal challenge can find a valuable aid to a winning solution in i...
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Nianbing Zhou, Yanhong Zhang, Tong Sun, Jinyan Zhu, Jinlong Hu and Qiangqiang Xiong
We investigated the variations in metabolites associated with the quality of rice consumption when exposed to varying nitrogen fertilizer levels, as well as the regulatory role of pivotal metabolites within metabolic pathways. This research employed Hong...
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Mohammed Saeed Alkaltham, Khizar Hayat, Ahmad Mohammad Salamatullah, Mohammed Asif Ahmed and Amro B. Hassan
Leptadenia pyrotechnica is considered a wild herb used to enhance the palatability of food, particularly in the Gulf region. The effect of microwave (5, 8, and 10 min at 900 W) and hot-air heating (60, 120, and 180 min at 100 °C) on the phenolic compound...
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Huanhe Wei, Jialin Ge, Xubin Zhang, Wang Zhu, Yinglong Chen, Tianyao Meng and Qigen Dai
Understanding the agronomic and physicochemical characteristics related to grain yield and grain quality is an ongoing hotspot. In 2018 and 2019, high-yielding rice with good palatability (HYGP), high-yielding rice with poor palatability (HYPP), and low-...
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Jialin Ge, Xubin Zhang, Huanhe Wei and Qigen Dai
A decreased nitrogen (N) rate with increased planting density (DNID) is recommended as a feasible method to maintain rice grain yield and N-utilization efficiency. However, it is still unclear whether DNID could improve grain quality, particularly the ed...
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Hao Cheng, Xiang Liu, Qingrui Xiao, Fan Zhang, Nian Liu, Lizi Tang, Jing Wang, Xiaokang Ma, Bie Tan, Jiashun Chen and Xianren Jiang
Rapeseed is the second largest plant protein resource in the world with an ideal profile of essential amino acids. Rapeseed meal (RSM) is one of the by-products of rapeseed oil extraction. Due to the anti-nutritional components (glucosinolates and fiber)...
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Alexander Kasumyan, Olga Isaeva and Le T. K. Oanh
In the cultivation of barramundi Lates calcarifer, one of the key factors is developing new commercial feeds that are nutritionally adequate and attractive to fish. The sensory quality of feeds can be improved by taste stimulants. The aim of the present ...
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