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Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages
Fermented Sausage Traditional Seasonings Lipid Oxidation Cholesterol Sensory
2016/11/10
Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investi...
Traditional Chinese Medicine Prescriptions Enhance Growth Performance of Heat Stressed Beef Cattle by Relieving Heat Stress Responses and Increasing Apparent Nutrient Digestibility
Traditional Chinese Medicines Heat Stress Growth Performance Nutrient Apparent Digestibility
2016/5/17
The present aim was to investigate the effects of traditional Chinese medicine prescriptions (TCM) on body temperature, blood physiological parameters, nutrient apparent digestibility and growth perfo...
Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines
Baeksuk Broiler Korean Native Chicken Quality Samgyetang Sensory
2016/5/12
With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC) and broilers commonly used in two different traditional Korean cuisines, the chemical c...
Effects of Hydrated Potato Starch on the Quality of Low-fat Ttoekgalbi (Korean Traditional Patty) Packaged in Modified Atmosphere Conditions during Storage
Low-fat Ttoekgalbi (Korean Traditional Patty) Hydrated Potato Starch Modified Atmosphere Packaging (MAP)
2016/5/10
This study was carried out to investigate the effects of hydrated potato starch on the quality of low-fat ttoekgalbi (Korean traditional patty) packaged in modified atmosphere conditions during storag...
UREA LEVEL IN COWS’ MILK FED ON TOTAL MIXED RATION (TMR) AND TRADITIONAL SYSTEM IN SUMMER AND WINTER SEASON
urea feeding system feeding season
2010/12/8
In the research urea content in milk and frequency of the occurrence of samples with different urea level in milk of cows fed on total mixed ration (TMR) and traditional system in summer and winter se...
Strategies to optimize the use of scavengeable feed resource base by smallholders in traditional poultry production systems in Africa：A review
Traditional rural poultry free-range backyard scavenging
2009/3/3
Traditional poultry production accounts for about 80% of the poultry population in Africa. Such poultry species are kept by smallholders, mostly in free-range and in backyard systems for food securi...
The Effects of Traditional Grazing Practices on Upland（Yayla）Rangeland Vegetation and Forage Quality
Upland rangelands botanical composition canopy coverage
2009/1/8
A seminomadic animal raising system, known as ''yaylacılık'' in Turkish, is one of the best ways of using upland rangelands, particularly in rough terrain regions. Three rangeland sites were...
Non-traditional Straws: Alternate Feedstuffs for Ruminants
Straws T. alexandrium T. resupinatum M. sativa, L. perenne Purine Derivatives Microbial Nitrogen Nutrient Utilization Nutritive Value Buffaloes
2016/4/22
The nutritive value of 4 straws, obtained after thrashing of seeds from fodder crops, was assessed as complete feed for ruminants. Sixteen male Murrah buffaloes (liveweight 365.8??9.5 kg), were divide...
Biomass Production and Nutritive Potential of Conserved Forages in Silvopastoral Traditional Fodder Banks (Ngitiri) of Meatu District of Tanzania
Agro-silvopastoral Fodder Banks Biomass Nutritive Value Degradability Sukuma, Tanzania
2016/4/21
Forages from grazing lands comprise conventional feed resources for ruminants in the tropical region. A study was conducted to assess fodder productivity and nutritive potential of deferred forages of...