Zobrazeno 1 - 10
of 19
pro vyhledávání: '"A B M Rubayet, Bostami"'
Publikováno v:
Foods, Vol 12, Iss 5, p 928 (2023)
Handling during pre- and post-slaughter conditions can affect the quality and safety of meat. An experiment was conducted to compare slaughtering with or without a state of consciousness on Longissimus dorsi muscle’s proximate composition, choleste
Externí odkaz:
https://doaj.org/article/f7e31a7bad6946f9a9860afdeb441e50
Autor:
Amin Omar Hendawy, Satoshi Sugimura, Kan Sato, Mohamed Mohsen Mansour, Ayman H. Abd El-Aziz, Haney Samir, Md. Aminul Islam, A. B. M. Rubayet Bostami, Ahmed S. Mandour, Ahmed Elfadadny, Rokaia F. Ragab, Hend A. Abdelmageed, Amira Mohammed Ali
Publikováno v:
Fermentation, Vol 8, Iss 1, p 4 (2021)
Enzymes excreted by rumen microbiome facilitate the conversion of ingested plant materials into major nutrients (e.g., volatile fatty acids (VFA) and microbial proteins) required for animal growth. Diet, animal age, and health affect the structure of
Externí odkaz:
https://doaj.org/article/28a550be658c4de6a43faf9e41f03cc5
Autor:
A. B. M. Rubayet Bostami, Hong-Seok Mun, Muhammad Ammar Dilawar, Kwang-Soo Baek, Chul-Ju Yang
Publikováno v:
Animals, Vol 11, Iss 6, p 1679 (2021)
With an emphasis on the global meat market and considering the ritual requirements and quality aspects, four types of slaughtering treatments were compared: (1) NSHS (without electrical stunning, halal neck cut, and subsequent bleeding for 180 s), (2
Externí odkaz:
https://doaj.org/article/7d785e4f305f442492fe339026804b3f
Autor:
Abu Sadeque Md, Selim, Md Nazimul, Hasan, Md Abdur, Rahman, Md Morshedur, Rahman, Md Rashidul, Islam, A B M Rubayet, Bostami, Shilpi, Islam, Luis Orlindo, Tedeschi
Publikováno v:
Heliyon. 8(5)
This study aimed to evaluate six unconventional feed resources of Bangladesh, including water hyacinth (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::298a1cd905ced266bf33a90417f31190
https://pubmed.ncbi.nlm.nih.gov/35647337
https://pubmed.ncbi.nlm.nih.gov/35647337
Autor:
Kwang-Soo Baek, Chul-Ju Yang, A. B. M. Rubayet Bostami, Hong-Seok Mun, Muhammad Ammar Dilawar
Publikováno v:
Animals, Vol 11, Iss 1679, p 1679 (2021)
Animals : an Open Access Journal from MDPI
Animals
Volume 11
Issue 6
Animals : an Open Access Journal from MDPI
Animals
Volume 11
Issue 6
With an emphasis on the global meat market and considering the ritual requirements and quality aspects, four types of slaughtering treatments were compared: (1) NSHS (without electrical stunning, halal neck cut, and subsequent bleeding for 180 s), (2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0100d849a051414904f39aa00ab96f8c
https://www.mdpi.com/2076-2615/11/6/1679
https://www.mdpi.com/2076-2615/11/6/1679
Publikováno v:
Meat Science. 145:220-229
Korean Hanwoo Cattle (KHC) were utilized to compare existing and modified methods of slaughtering. Carcass traits, loin eye muscle color coordination, physico-chemical attributes, sensory evaluation and proximate composition were assessed. Twelve KHC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63a7c71f7891cf079cf998e02551afd2
https://doi.org/10.1016/j.meatsci.2018.06.032
https://doi.org/10.1016/j.meatsci.2018.06.032
Publikováno v:
African Journal of Agricultural Research. 12:1980-1992
An experiment was conducted to evaluate fat sources on growth performance, excreta microbiology and noxious gas emissions in broilers. Experimental birds were reared for 5 weeks and divided into two periods: Starter (0 to 3 weeks) and finisher (4 to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c88ebcab7a4de3c1b24e3feed043b71
https://doi.org/10.5897/ajar2017.12373
https://doi.org/10.5897/ajar2017.12373
Publikováno v:
Journal of Applied Poultry Research. 26:84-88
Escherichia coli and Salmonella spp. are considered to be the major pathogens associated with human transmissible infectious diseases in the air of poultry houses. Chlorine dioxide (ClO2) is an effective biocide against a wide range of microorganisms
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cfc5b24f5f2761f6980ac51ad9ef1e4
https://doi.org/10.3382/japr/pfw048
https://doi.org/10.3382/japr/pfw048
Publikováno v:
International Journal of Advanced Research. 4:2376-2390
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40809d81792646d547f4c4b942421a87
https://doi.org/10.21474/ijar01/2348
https://doi.org/10.21474/ijar01/2348
Publikováno v:
African Journal of Microbiology Research. 10:985-993
Combinations of probiotic microorganisms are the study of interest due to beneficial impact through synergistic actions. Several researchers including our previous result found positive effects of various combinations of probiotic inclusion in broile
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0876b7df60a01c76634ef852d17c68fc
https://doi.org/10.5897/ajmr2016.8114
https://doi.org/10.5897/ajmr2016.8114