Such differences in fibre content with regard to source of roughage disappeared at higher roughage (60%) concentration. The neutral detergent and acid detergent fibre content were similar among all the diets. The in vitro organic matter (IVOMD) and neutral detergent fibre (IVNDFD) digestibilities...
Many authors recommend the use of normal or tendencially DFD (dry, firm, dark) pork for cooked ham. The ideal pH level for production of cooked cured meat products is between 5.6 and 6.3 (Cheng & Sun, 2007; Desmond, Kenny, & Ward, 2002; Hugenschmidt et al., 2010; Motzer et al.,...
The whole body retention of radioactive cyanocobalamin, coenzyme B12, methylcobalamin, and hydroxocobalamin was measured by whole body monitoring after oral doses of 1, 5 and 25 g. At each dose level there were significant differences between the values for whole body retention of the different co...
Effect of different of levels of NPK fertilizer on the growth and yield of Ashwagandha in coastal saline soil. Remove from marked Records Effect of different of levels of NPK fertilizer on the growth and yield of Ashwagandha in coastal saline soil. Back ← Abstra... G Vembu,R Singaravel,S...
Redundancy refers to having duplicate or backup systems in place to ensure continued operation in case of a failure. Redundancy can be implemented at various levels, including hardware, software, and network infrastructure. By having redundant components or systems, you create a backup that can take...
A comprehensive survey of 200 student folders revealed that elementary school (ES) nonpromotion is primarily associated with low academic achievement and low IQ, whereas a junior high school (JHS) nonpromotion is mainly correlated to behavioral suspensions and excessive absenteeism. Having an ES non...
摘要: Effect of different levels of calibration in rotation schemes simulated in five European sites in a multi-model approach. iCROPM 2016 International Crop Modelling Symposium "Crop Modelling for Agriculture and Food Security under Global Change" 年份: 2017 收藏...
rpderidfofuedrcueecndetdiptr.eeSrlcuaetcinhvteadlgyiefsfetorrofennegcxepooixssidepdartoi{vb0ea0bs1lt}yrefrsaescleeatvnsad.nTitnhthioridbtilhytee, dfdiSvifeOfeDtryepneentszCyoumf2+eTiaaOcdt2siovarintpydt,iboCunutctiahnpegaemcsiteteimedsbboryafnTDei.Odma2mawgaingthae was not the main ...
the pepper extract more effectively suppressed the body weight gain of the mice,decreased fat accumulation and adipocyte size,and reduced the levels of ... C Ding,Y Liang,M Tian,... - 《Modern Food Science & Technology》 被引量: 3发表: 2017年 Assessing the In Vitro and In Vivo Performan...
A polychotomous logistic regression model was used to identify and assess the risk factors for pork becoming dark, firm and dry meat (DFD). A total of 116 ... MD Guàrdia,J Estany,S Balasch,... - 《Meat Science》 被引量: 108发表: 2010年 Influence of the stocking density and rearing...