Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Sarah Ojonogecha Musa"'
Autor:
Sarah Ojonogecha Musa, Lateef Oloyede Tiamiyu, Shola Gabriel Solomon, Victoria Offuene Ayuba, Victor Tosin Okomoda
Publikováno v:
Aquaculture Reports, Vol 10, Iss , Pp 32-38 (2018)
The anti-nutritional components of Jatropha curcas have long limited the use of this unconventional feed ingredient in animal nutrition. In this study, the nutritional value of hydrothermally processed J. curcas kernel (JCK) meal in the diet of Afric
Externí odkaz:
https://doaj.org/article/201e1613a4d24b33a816f9bf66ef5a65
Autor:
Victor Tosin Okomoda, Sarah Ojonogecha Musa, Lateef Oloyede Tiamiyu, Shola Gabriel Solomon, Cosmas Chidiebere Alamanjo, Ambok Bolong Abol-Munafi
Publikováno v:
Veterinary Sciences, Vol 8, Iss 8, p 152 (2021)
Antinutritional components must be substantially reduced to ensure better utilization of unconventional feeds in animal nutrition. Among the different methods of processing, soaking represents a simple and inexpensive alternative. This study attempte
Externí odkaz:
https://doaj.org/article/d20832faf5534397bc02a78241a75dcb
Autor:
A. Hassan, Lateef Oloyede Tiamiyu, A.S. Oladimeji, Sarah Ojonogecha Musa, A.B. Abol-Munafi, Victor Tosin Okomoda, Shola Gabriel Solomon, K.I. Alabi
Publikováno v:
Aquaculture Reports, Vol 18, Iss, Pp 100428-(2020)
Anti-nutritional factors can be substantially reduced with processing to increase the utilization of feed ingredients. In this study, hydrothermally processed Jatropha curcas kernel (JCK) (62 min) was subjected to a natural un-inoculated fermentation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92bfab9b146a393c494c7a6bcb5a0494
http://www.sciencedirect.com/science/article/pii/S2352513420305184
http://www.sciencedirect.com/science/article/pii/S2352513420305184
Autor:
Ambok Bolong Abol-Munafi, Shola Gabriel Solomon, Lateef Oloyede Tiamiyu, Sarah Ojonogecha Musa, Victor Tosin Okomoda, Bolade Thomas Adeyemo, Cosmas Chidiebere Alamanjo
Publikováno v:
Tropical animal health and production. 53(2)
The nutritional value of Jatropha curcas kernel (JCK) can be improved through different processing methods; however, when using a thermal treatment, optimization of the process is needed to prevent denaturation of nutrients. In this study, JCK was to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::290678e2043d3591a1171362bae15d89
https://pubmed.ncbi.nlm.nih.gov/33772665
https://pubmed.ncbi.nlm.nih.gov/33772665