Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Dieu donné Kiatti"'
Autor:
Dieu donné Kiatti, Bossima Ivan Koura, Alessandro Vastolo, Manuela Flavia Chiacchio, Paola Vitaglione, Luc Hippolyte Dossa, Monica Isabella Cutrignelli, Serena Calabrò
Publikováno v:
Heliyon, Vol 10, Iss 18, Pp e37737- (2024)
Cashew trees (Anacardium occidentale L.) are planted for primarily their nuts, but they also generate apples which are mostly thrown away due to their astringent taste. The current study aimed to explore the possible utilization of cashew apple by-pr
Externí odkaz:
https://doaj.org/article/1076d8cae6914dba86ae97ce4db6073a
Autor:
Dieu donné Kiatti, Alessandro Vastolo, Bossima Ivan Koura, Paola Vitaglione, Monica Isabella Cutrignelli, Serena Calabrò
Publikováno v:
Animals, Vol 13, Iss 20, p 3238 (2023)
Pineapple fruit, which is cultivated in tropical and subtropical areas, is processed by the food industry, generating a large amount of waste. Using pineapple by-products in animal nutrition could reduce feeding costs and contribute to the containmen
Externí odkaz:
https://doaj.org/article/14578541840848269fdd667ec8742807
Autor:
Alessandro Vastolo, Monica I. Cutrignelli, Francesco Serrapica, Dieu donné Kiatti, Antonio Di Francia, Felicia Masucci, Serena Calabro
Publikováno v:
Frontiers in Veterinary Science, Vol 9 (2022)
Former food products include various leftovers from the food industry which, although they have lost values for human consumption, could be safely used for livestock, thus limiting environmental impact of food waste, and reducing feeding costs. The a
Externí odkaz:
https://doaj.org/article/61f71f390aab42efbccb9b3bb54c7ba7
Autor:
Alessandro Vastolo, Serena Calabrò, Domenico Carotenuto, Monica Isabella Cutrignelli, Dieu donné Kiatti, Simona Tafuri, Francesca Ciani
Publikováno v:
Fermentation, Vol 9, Iss 6, p 568 (2023)
The aim of this study was to investigate the chemical composition of three maca (Lepidium meyenii Walp.) ecotypes (yellow, black, and red) and their in vitro fermentation characteristics and antioxidant effects on cow rumen liquor. The three ecotypes
Externí odkaz:
https://doaj.org/article/19f8ce2558894feda324f22b7bb522df
Autor:
Bossima Ivan Koura, Alessandro Vastolo, Dieu donné Kiatti, Monica Isabella Cutrignelli, Marcel Houinato, Serena Calabrò
Publikováno v:
Animals, Vol 12, Iss 24, p 3550 (2022)
Along the coast of West Africa, grazing ruminants rely on perennial forage species remaining in uncultivated plots, roadsides, and marshlands during the dry season. To assess the quality of these forages, thirteen drought-tolerant plants were harvest
Externí odkaz:
https://doaj.org/article/8b83132ff6de4983806ed0652dcebbf5
Autor:
Alessandro Vastolo, Roberta Matera, Francesco Serrapica, Monica I. Cutrignelli, Gianluca Neglia, Dieu donné Kiatti, Serena Calabrò
Publikováno v:
Fermentation, Vol 8, Iss 8, p 351 (2022)
During haymaking and ensilage, a significant loss of sugars occurs. The addition of a total mixed ratio (TMR) with a liquid feed might provide promptly utilisable energy and recover the nutrients lost during the conservation. Interesting results were
Externí odkaz:
https://doaj.org/article/5ac0d0d451a1429ebe295e2e95dd1508
Autor:
Ciani, Alessandro Vastolo, Serena Calabrò, Domenico Carotenuto, Monica Isabella Cutrignelli, Dieu donné Kiatti, Simona Tafuri, Francesca
Publikováno v:
Fermentation; Volume 9; Issue 6; Pages: 568
The aim of this study was to investigate the chemical composition of three maca (Lepidium meyenii Walp.) ecotypes (yellow, black, and red) and their in vitro fermentation characteristics and antioxidant effects on cow rumen liquor. The three ecotypes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::aef20afe8c0374dcbb39af99da0162b1
Autor:
Alessandro, Vastolo, Monica I, Cutrignelli, Francesco, Serrapica, Dieu Donné, Kiatti, Antonio, Di Francia, Felicia, Masucci, Serena, Calabro
Publikováno v:
Frontiers in veterinary science. 9
Former food products include various leftovers from the food industry which, although they have lost values for human consumption, could be safely used for livestock, thus limiting environmental impact of food waste, and reducing feeding costs. The a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::3c3f2ca99728828886f8ceef2abbb32b
https://pubmed.ncbi.nlm.nih.gov/36452151
https://pubmed.ncbi.nlm.nih.gov/36452151
Autor:
Maura Sannino, Alessandro Vastolo, Salvatore Faugno, Felicia Masucci, Antonio Di Francia, Fiorella Sarubbi, Maria Eleonora Pelosi, Dieu donnè Kiatti, Francesco Serrapica
Publikováno v:
Frontiers in Veterinary Science, Vol 10 (2024)
The use of two nozzle diameters (6 and 8 mm) in a cold (50°C) hemp seed oil extraction process was evaluated in terms of extraction efficiency, and chemical composition and in vitro fermentation characteristics of the residual cake. Seeds of the var
Externí odkaz:
https://doaj.org/article/9bb60175edef4ad9accf99c7b0800fcb