Although the wheats tested did show a compositional variation, none were identified as being low-AME types. Mean values ranged from 11·98 to 14·90 MJ/kg of dry matter. Significant differences were found between the contents of starch (g/kg DM; range of 608–744, p < 0·001) and ...
The BV, NPU and UP values in triticale var. 'Lasko' were significantly higher than those in any other wheat or triticale varieties. High correlations were found between grain yield and the yields of CP, UP and DE. There was no significant relationship between protein yield and protein ...
Significant differences in parameters of feeding tests were also noted in particular DH lines. The highest parameters of balance test were determined in the line 136 (without 1B/1R translocation), and on the contrary the lowest values showed the line 112 (with the translocation). Despite a non...
The digestibility of some amino acids in rape meal is less than that of soybean meal (Jondreville et al.2000). Digestibility of rapeseed and rape cake proteins for poultry is 70% and 76% respectively (European Table of Energy Values, 1986) and of rapeseed meal protein - 80% (Pastuszewsk...
In recent years, extrinsic properties such as animal welfare, the nutritional values of meat in the human diet, and the ecological sustainability of production systems have become increasingly important aspects of choice in some markets. View chapterExplore book HUMAN NUTRITION | Micronutrients in Meat...
Nutritional value of Wheat bran, crude Serving Size:1 cup, 58 g Calories125 Kcal.Calories from Fat22.14 Kcal. *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values ...
The Protein Nutritional Value of Soybean, Peanut, and Cottonseed Flours and Their Value as Supplements to Wheat Flour Tha growth-promoting values of the proteins of soyabean, peanut, and cottonseed flours were compared by trie rat-growth method, and also their values as su... DB Jones,JP Div...
100% wheat flour was used as control. Results showed that as labeobarbus fish flour blending proportion increased, the crude protein (13.72–18.80%), crude fat (2.02–2.99%) and total ash (2.05–3.00%) values was significantly (pdoi:10.1080/23311932.2020.1714831Haftom Zebib...
•The study also found thatconsumersrankedcanned food far belowfreshandfrozenfoodsbasedonnutritional value.•Thisengrossingspectaclefascinatesthepredatorwho may eventuallydevourthetail, although it has littlenutritional value.•There are alsoinformativesectionsonnutritional values, andstorageandhygiene.•...
In this study, wheat germ was analysed for its proximate composition, fatty acid composition, physical and chemical characteristics of wheat germ oil. The basic chemical composition analyses revealed high values of dry matter (87.37 g/100g FW), significant amounts of total protein and fat (27.69...