Zobrazeno 1 - 10
of 21
pro vyhledávání: '"A. B. Falowo"'
Publikováno v:
Pastoralism, Vol 11, Iss 1, Pp 1-12 (2021)
Abstract This paper examines the challenges restricting the commercialization of cattle across Nguni Cattle Project beneficiaries in South Africa. Data were collected from one hundred and twenty (120) Nguni cattle beneficiaries using a structured que
Externí odkaz:
https://doaj.org/article/d19983688af948e394ea94a9a8056962
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 2, Pp 249-256 (2017)
The study examined the leaf extracts of Moringa oleifera and Bidens pilosa for presence of bioactive phytochemicals and their antioxidant activities on pH and lipid oxidation of fresh ground beef during 6 days cold storage. The results revealed that
Externí odkaz:
https://doaj.org/article/a329daf0d7304048a1ff9614fa8215ae
Autor:
Arno Hugo, David R. Yáñez-Ruiz, C. T. W. Nantapo, Fabian Nde Fon, C. T. Mpendulo, A. B. Falowo, Oluwakamisi F. Akinmoladun
Publikováno v:
Animal Production Science. 62:67-77
Context Water scarcity often accompanied by limited water intake (WI) in livestock may result in pre-slaughter stress, thereby affecting meat quality parameters. Aims This study was conducted to determine the effect of vitamin C (VC) supplementations
Publikováno v:
Open Agriculture, Vol 5, Iss 1, Pp 607-616 (2020)
This study examined strain, sex and slaughter weight effect on performance, meat quality and yield of broiler chicken. One hundred and fifty-day-old chicks (broilers) were distributed randomly in a 3 × 2 × 4 factorial experiment, with 50 birds per
Publikováno v:
Journal of Essential Oil Bearing Plants. 22:176-186
The study examined essential oils (EO) extracted from Artemisia afra and Bidenspilosa leaves for bioactive phytochemicals and their antioxidant activities on pH and lipid oxidation of ground porkdu...
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
International Journal of Food Science
International Journal of Food Science
Application of cooking oil during thermal processing can influence the nutritional qualities of meat products during consumption. This study determined the effect of frying with sunflower and olive oil on the fatty acid profile of sausage fortified w
Publikováno v:
Food Security and Safety ISBN: 9783030506711
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8caab748f7069dd674a9bbdf503dda90
https://doi.org/10.1007/978-3-030-50672-8_10
https://doi.org/10.1007/978-3-030-50672-8_10
Publikováno v:
Animal Science Journal. 91
Vitamin E is an essential nontoxic fat-soluble micronutrient whose effects on livestock performance and products can be attributed to its antioxidant and nonantioxidant properties. Although it is needed in small quantity in the diet, its roles in liv
Publikováno v:
Annals of Animal Science. 17:565-580
This study examined the fatty acid and mineral compositions of raw and cooked beef and liver from Bonsmara (BD) and non-descript (ND) cattle, raised on natural pasture. Samples were collected from 80 cows and thermal-processed at 65°C for 120 minute
Publikováno v:
CyTA-Journal of Food, Vol 15, Iss 2, Pp 249-256 (2017)
The study examined the leaf extracts of Moringa oleifera and Bidens pilosa for presence of bioactive phytochemicals and their antioxidant activities on pH and lipid oxidation of fresh ground beef during 6 days cold storage. The results revealed that