Fat Sources
Mostrando 1-12 de 135 artigos, teses e dissertações.
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1. Pavonia Cav. SPECIES (MALVACEAE SENSU LATO) AS SOURCE OF NEW DRUGS: A REVIEW
Pavonia Cav., is a genus in the Malvaceae sensu lato family, containing 271 species with worldwide distribution, although with a higher diversity in America and Asia. Species from this genus are traditionally used in folk medicine with several biological activities, arousing scientific interest on the search for the substances responsible for such activities
Química Nova. Publicado em: 2022
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2. Lipid Sources in Diets for Hy-Line White Laying: Performance, Biometrics of Digestive Organs, and Bone Characteristics
ABSTRACT Dietary inclusion of lipid sources has been one of the methods adopted by nutritionists aiming at better energy balancing. However, alternative energy feedstuffs have been sought in an attempt to reduce production costs. In this regard, lipid sources that can replace conventional ones, such as beef tallow, cottonseed oil, and sunflower oil have been
Braz. J. Poult. Sci.. Publicado em: 11/11/2019
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3. Forage sources in diets for dairy goats
ABSTRACT. The objective of this study was to evaluate the use of sorghum silage, Buffel grass hay and forage palm fodder in the diet of dairy goats by means of performance tests and economic viability of different roughage sources. Eight Anglo-Nubian goats, multiparous, weighing around 40.13 ± 2.76 kg of live weight were used. The experiment lasted 84 days,
Acta Sci., Anim. Sci.. Publicado em: 24/10/2019
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4. Effect of dietary fat level and source on performance and immune system response of turkeys
ABSTRACT. An experiment was conducted to determine effects of different levels and sources of fats in diets on growth performance, carcass characteristics and immune response of turkeys during four periods (0-21, 22 to 42, 43 to 63 and 64 to 70 days of age). A completely randomized design with five treatments, six replicates and eight B.U.T.6 turkey chickens
Acta Sci., Anim. Sci.. Publicado em: 24/10/2019
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5. Assessment of chemical, nutritional and bioactive properties of Annona crassiflora and Annona muricata wastes
Abstract Recently, many researches have become available in order to value agroindustrial waste and by-products through processes that exploit these wastes and transform them into new value-added products. Thus, this study aimed to assess the chemical composition (proximate analysis, mineral profile, pectic substances, carbohydrates), fatty acid profile, and
Food Sci. Technol. Publicado em: 27/06/2019
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6. How does the added fat source affect sensory quality of sheep and goat pâtés?
RESUMO: Avaliou-se a qualidade sensorial de patês de carne de ovelhas e cabras com diferentes fontes e percentagem de gordura (10% ou 30%, e barriga de porco ou azeite). Um painel de provadores treinado realizou análise sensorial e foram consultados consumidores para perceber as suas preferências. A análise generalizada de Procrustes foi usada para test
Cienc. Rural. Publicado em: 25/04/2019
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7. Influence of dietary fat sources and conjugated fatty acid on egg quality, yolk cholesterol, and yolk fatty acid composition of laying hens
ABSTRACT This study was conducted to investigate the effects of dietary fats (tallow [TO] or linseed oil [LO]) or conjugated linoleic acid (CLA), singly or in combination, on laying performance, yolk lipids, and fatty acid composition of egg yolks. Three hundred 50-week-old laying hens were given one of five diets containing 2% TO; 1% TO + 1% CLA (TO/CLA); 2
R. Bras. Zootec.. Publicado em: 16/07/2018
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8. Effect of different cooking procedures on cholesterol and fat contents of selected meat products
Abstract Meat products are important sources of dietary cholesterol and saturated fat. The serum cholesterol level, which is considered a risk factor for cardiovascular disease, reportedly increases with higher intake of saturated fats and cholesterol. In this study, the effect of different cooking procedures on the cholesterol, fat, and moisture contents o
Food Sci. Technol. Publicado em: 11/06/2018
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9. Effect of different commercial fat sources on brain, liver and blood lipid profiles of rats in growth phase
Abstract Purpose: To investigate the fatty acid content of different fat sources and evaluate the effect of them on plasma and hepatic lipids and on the fatty acid profile of the brain tissue of Wistar rats. Methods: Thirty male albino Wistar rats received for 59 days, the following diets: diet added of margarine with low content of polyunsaturated fatty
Acta Cir. Bras.. Publicado em: 2017-12
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10. Influence of lipid supplementation on milk components and fatty acid profile
ABSTRACT The objective of this study was to evaluate the effects of different lipid sources in diets for lactating cows on milk yield and composition, conjugated linoleic acid (CLA) content, and fatty acid profile in the milk fat. Five primiparous Holstein cows were distributed in a 5 × 5 Latin square design. Treatments were: control (no lipid addition) and
R. Bras. Zootec.. Publicado em: 2017-12
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11. Survival of resistant starch during the processing of atmospheric and vacuum fried instant noodles
Abstract The objective was to develop instant noodles (IN) made by atmospheric and vacuum frying processes, with addition of 10% of three different sources of resistant starch: resistant starch type 2 (RS2), resistant starch type 3 (RS3) and green banana flour (GBF) aiming the increasing of the fibre content. The IN obtained by atmospheric frying lost water
Food Sci. Technol. Publicado em: 15/05/2017
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12. Performance and methane emissions of Nellore steers grazing tropical pasture supplemented with lipid sources
ABSTRACT The objective of this study was to evaluate the effect of lipid sources on voluntary intake, digestibility, performance, and CH4 emission of Nellore steers grazing Brachiaria brizantha cv. Xaraés forage in the dry season. Forty-five Nellore steers with average weight of 442±34 kg were alloted into one of the five treatments: without additional fat
R. Bras. Zootec.. Publicado em: 2016-12