Linseed Meal
Mostrando 1-8 de 8 artigos, teses e dissertações.
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1. Quality of pasta made of cassava, peach palm and golden linseed flours
Abstract The possibility of industrially producing new types of pastas based on other types of flour than wheat has raised interest for enabling the use of widely available materials and providing adequate products to persons with celiac disease. A mixture design was developed with the purpose of preparing a gluten-free dry using cassava starch, peach palm m
Food Sci. Technol. Publicado em: 2020-06
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2. Quality of pasta made of cassava, peach palm and golden linseed flours
Abstract The possibility of industrially producing new types of pastas based on other types of flour than wheat has raised interest for enabling the use of widely available materials and providing adequate products to persons with celiac disease. A mixture design was developed with the purpose of preparing a gluten-free dry using cassava starch, peach palm m
Food Sci. Technol. Publicado em: 13/12/2019
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3. FARELO DE LINHAÇA IN NATURA E DEMUCILADA COMO FONTE PROTEICA NA DIETA DE JUVENIS DE JUNDIÁ (Rhamdia quelen) / LINSEED MEAL IN NATURE AND DEMUCILAGED AS A SOURCE OF PROTEIN IN THE DIET JUNDIÁ JUVENILES (Rhamdia quelen)
Este trabalho teve por objetivo avaliar o desempenho produtivo, perfil de enzimas digestivas e efeitos metabólicos de jundiás (Rhamdia quelen) em resposta à substituição parcial da fonte proteica de origem animal pela proteína bruta (PB) dos farelos de linhaça in natura (FL) e demucilada (FLD). Duzentos e quarenta juvenis de jundiá (peso médio inici
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 22/02/2012
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4. Valor Nutritivo do Farelo de Linhaça em Ovinos / Nutritive value of linseed meal in sheep
Objetivou-se por meio deste trabalho avaliar o consumo e digestibilidade do farelo de linhaça para ovinos. Foram utilizadas 12 fêmeas consideradas puras por cruzamento, com peso vivo (PV) médio de 30 kg, alojadas em gaiolas para estudo de metabolismo no período experimental de 40 dias (15 dias de adaptação e cinco para colheita de dados em cada fase ex
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 09/11/2010
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5. FONTES PROTÉICAS DE ORIGEM VEGETAL EM DIETAS PARA JUVENIS DE CARPA HÚNGARA (Cyprinus carpio) / PLANT-PROTEIN SOURCES IN DIETS FOR COMMON CARP (Cyprinus carpio) JUVENILES
O objetivo deste trabalho foi avaliar a resposta de diferentes fontes protéicas de origem vegetal em substituição à farinha de carne suína da dieta, sobre o crescimento, rendimento e qualidade de carcaça, parâmetros sangüíneos e avaliação sensorial dos filés de juvenis de carpa húngara. Foram realizados dois experimentos, utilizando sistema de r
Publicado em: 2009
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6. Reproductive and productive performance of lactating sows fed diets supplemented with vegetable oil or tallow / Efeito da adição do óleo de soja, óleo de linhaça, óleo de coco babaçu e sebo bovino nos parâmetros produtivos e reprodutivos de fêmeas suínas em lactação
Twenty-four Dalland C40 sows were used in one experiment to study the effect of dietary vegetable oil or tallow on productive and reproductive parameters. All sows were fed a corn-soybean meal diet supplemented with 8% soybean (T1), linseed (T2), coconut (T3) oil or tallow (T4) from day 100 of gestation and throughout the lactation period. Sow initial weight
Publicado em: 2004
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7. Nutritional Value of Swine Feeds Determined at the Federal University of Lavras / Valor nutricional de alimentos para suÃnos determinado na Universidade Federal de Lavras
The present work was conducted in order to evaluate the chemical and nutritional composition of 35 protein feeds and 67 energy feeds through the compilation of data from the research works of metabolism trials on swine performed at the Animal Science Department of the UFLA in the period from 1996 to 2002. It was utilized the protein feeds such as of cottonse
Publicado em: 2003
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8. Culture and Metabolism of the Rumen Ciliate Epidinium ecaudatum Crawley
The rumen ciliate Epidinium ecaudatum was cultured for 6 months in the presence of two strains of bacteria, starch, alfalfa, linseed oil meal, and buffered saline. The cultures required daily transfer and addition of fresh substrate. The protozoan degraded starch, soybean oil meal, linseed oil meal, and cottonseed oil meal, and the fermentation end products