Výsledky vyhledávání - "Bouderoua, Kaddour"

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Effect of Graded Levels of Dried Orange (Citrus sinensis) Byproducts on Production Efficiency, Blood Parameters and Antioxidant Status of Broiler Chickens

Autor: CHAIB EDDOUR Ahmed Readh, LITIM Miloud, LARBAOUI Abdelkarim, BOUDEROUA Kaddour, BELHOCINE Chaima

Publikováno v: Asian Journal of Dairy and Food Research.

Background: Orange wastes are bioactive compounds produced during the industrial transformation.The experiment was conducted to evaluate the effects of feeding dried sweet orange byproducts (DOP) on broiler growth performance, serum metabolites and a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a6c0feb648131a65d6c2f23d0927ecb1
https://doi.org/10.18805/ajdfr.drf-307

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Akademický článek

The Impacts of Vegetables and Fruits by Products on Growth and Health of Broiler Chickens.

Autor: CHAIB EDDOUR, Ahmed Readh, LITIM, Miloud, LARBAOUI, Abdelkarim, BELHOCINE, Chaïma, BOUDEROUA, Kaddour

Publikováno v: Agricultural Reviews; Dec2023, Vol. 44 Issue 4, p493-500, 8p

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Akademický článek

Good impact of highlands grazing herbs on Fatty Acids Profile, Neutral and Polar lipids, and Antioxidant status of lamb meat from local breed in Algeria.

Autor: Elaffifi, Mohamed¹ elaffmoh@yahoo.fr, Bouderoua, Kaddour¹

Publikováno v: South Asian Journal of Experimental Biology. 2021, Vol. 11 Issue 3, p234-241. 8p.

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Akademický článek

Effects of roasting process on nutritional and antinutritional factors of two lentils varieties (Lens culinaris. Medik) cultivated in Algeria.

Autor: Attou, Asma¹, Bouderoua, Kaddour², Cheriguene, Abderrahim¹

Publikováno v: South Asian Journal of Experimental Biology. 2020, Vol. 10 Issue 6, p445-454. 10p.

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Akademický článek

Influence of feeding systems on Chemical Contents and Sensory Quality of Longissimus thoracis Lamb Muscle cooked in boil and grill.

Autor: Berrighi, Nabila^1,2, Bouderoua, Kaddour^1,2, Belkacemi, Louiza^1,2, Ros, Gaspar³, Nieto, Gema³

Publikováno v: South Asian Journal of Experimental Biology. 2020, Vol. 10 Issue 1, p1-8. 8p.

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Effects of Green Oaks Acorns (Quercus ilex) based Diets Added of Calcium Bentonite on Health of Broilers Reared in the Cages and Ground Modes

Autor: Berkane Fethia, Bouderoua Kaddour, Ait-Saada Djamel, Selselet-Attou Ghalem

Publikováno v: Indian Journal of Animal Research.

Background: The use of natural resources and food additives rich in bioactive nutrients in poultry diets offer better digestive use and have a proven health impact. In this context, the use of green oak acorn added of calcium bentonite are better sui

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::34022a3807a0fcf9aec7756130d0fbbb
https://doi.org/10.18805/ijar.bf-1487

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Akademický článek

Antioxidant and antibacterial activities of green oak acorn (Quercus ilex) from Algeria.

Autor: Setti, Chahira, Bouras, Abdelkader Dilmi, Meziane, Malika, Bouderoua, Kaddour, Setti, Hicham

Publikováno v: South Asian Journal of Experimental Biology; 2020, Vol. 10 Issue 5, p285-291, 7p

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Composition nutritionnelle des acides gras de la viande de bovins de races locales et importée élevés sur du pâturage herbeux

Autor: Bouderoua, Kaddour, Elaffifi, M., Perrier, Cécile, Robin, Gwennola, Mourot, Jacques

Publikováno v: 15èmes Journées Sciences du Muscle et Technologies des Viandes. (Hors-série)2014; 15. Journées Sciences du Muscle et Technologies des Viandes, Clermont-Ferrand, FRA, 2014-11-04-2014-11-05, 67-68
La revue française de la recherche en viandes et produits carnés
15èmes Journées Sciences du Muscle et Technologies des Viandes
15. Journées Sciences du Muscle et Technologies des Viandes
15. Journées Sciences du Muscle et Technologies des Viandes, Nov 2014, Clermont-Ferrand, France. ADIV, Hors-série, 2014, Viandes et Produits Carnés
15. Journées Sciences du Muscle et Technologies des Viandes, Nov 2014, Clermont-Ferrand, France. ADIV, Viandes et Produits Carnés, Hors-série, 2014, Viandes et Produits Carnés

Diet and animal breed are factors affecting the levels of meat fatty acids. The aim of this work was to compare the fatty acid composition of meat between local " brune de 1 'Atlas" and European "Française frisone pie noire" breeds. Two groups of fi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::abd588e01f0e57af09864470e26cc433
http://prodinra.inra.fr/record/277413

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