Zobrazeno 1 - 10
of 182
pro vyhledávání: '"non-essential amino acids"'
Publikováno v:
BMC Veterinary Research, Vol 20, Iss 1, Pp 1-10 (2024)
Abstract The study was designed to monitor the cleavage rate (CR) and in-vitro cultivation rate (IVC) after addition of energy sources, non-essential amino acids, and antioxidants to the Synthetic oviductal fluid (SOF) and FertiCult. After in-vitro m
Externí odkaz:
https://doaj.org/article/a9e33c48b87249b8b5a6a7dae2daf90a
Publikováno v:
Frontiers in Veterinary Science, Vol 10 (2023)
This study investigated the effect of crude protein (CP) and non-essential amino acid (NEAA) supplementation on the growth performance, blood profile, intestinal morphology, mRNA relative abundance of inflammatory and antioxidant markers, and tight j
Externí odkaz:
https://doaj.org/article/428ebbe026ef4b859a855745923ca256
Akademický článek
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Autor:
Youssra M. El-Ouny, Sahya Maulu, Mohamed A.A. Zaki, Amira A. Helaly, Abdel Aziz M. Nour, Mohammed F. ElBasuini, Eman M.H. Labib, Riad H. Khalil, Ali H. Gouda, Amira A.A. Hessein, Marc Verdegem, Hala S. Khalil
Publikováno v:
Aquaculture Reports, Vol 29, Iss , Pp 101518- (2023)
This study investigated the effect of replacing fishmeal with red wigglers (Eisenia fetida) worm meal (RWWM) in the diet of Nile tilapia (Oreochromis niloticus) fingerlings. Red wigglers worms (RWW) were culture on a vegetable by-product medium, harv
Externí odkaz:
https://doaj.org/article/9690413c032546d1a162891a25c2e9ff
Autor:
Tomičić Zorica M., Pezo Lato L., Spasevski Nedeljka J., Lazarević Jasmina M., Čabarkapa Ivana S., Tomičić Ružica M.
Publikováno v:
Food and Feed Research, Vol 49, Iss 1, Pp 11-22 (2022)
The quality of protein is based on their amino acid composition, especially on the content and availability of essential amino acids. Cereals are important sources of protein for human nutrition, but are limited in the amounts of essential amino acid
Externí odkaz:
https://doaj.org/article/b0954f25ad3a488bb34afde323faaf3e
Autor:
Muhammad Farooq, Yoon-Hee Jang, Eun-Gyeong Kim, Jae-Ryoung Park, Gyu-Hyeon Eom, Dan-Dan Zhao, Kyung-Min Kim
Publikováno v:
Plants, Vol 12, Iss 6, p 1315 (2023)
Amino acids are building blocks of proteins that are essential components of a wide range of metabolic pathways in plant species, including rice species. Previous studies only considered changes in the amino acid content of rice under NaCl stress. He
Externí odkaz:
https://doaj.org/article/532916949a3d4a39bfc61c10314576b5
Publikováno v:
Animals, Vol 12, Iss 24, p 3478 (2022)
Currently, five crystalline essential amino acids (Lys, Met, Thr, Trp, and Val) are generally used, allowing formulation of low-crude-protein (CP) diets. Moreover, Ile may also be used depending on its economic value and the specific feeding program.
Externí odkaz:
https://doaj.org/article/068049064da44c1585a8016d0959e26b
Autor:
Sarah Magozzi, Simon R. Thorrold, Leah Houghton, Victoria A. Bendall, Stuart Hetherington, Gonzalo Mucientes, Lisa J. Natanson, Nuno Queiroz, Miguel N. Santos, Clive N. Trueman
Publikováno v:
Frontiers in Marine Science, Vol 8 (2021)
Variations in stable carbon and nitrogen isotope compositions in incremental tissues of pelagic sharks can be used to infer aspects of their spatial and trophic ecology across life-histories. Interpretations from bulk tissue isotopic compositions are
Externí odkaz:
https://doaj.org/article/283731702fd94da5980b47bc63772b6e
Autor:
Ilaria Lippi, Francesca Perondi, Alessio Pierini, Francesco Bartoli, Eleonora Gori, Chiara Mariti, Veronica Marchetti
Publikováno v:
Veterinary Sciences, Vol 9, Iss 7, p 331 (2022)
Abnormalities of serum amino acid profile, mostly characterized by a reduction in essential amino acids (EAAs) and an increase in non-essential amino acids (NEAAs), have been documented in human chronic kidney diseases (CKD). Amino acid disorders hav
Externí odkaz:
https://doaj.org/article/392859ca957a4aca96eed2d06cc3fcbd
Publikováno v:
Food and Environment Safety, Vol 17, Iss 4, Pp 372-384 (2018)
The objective of this study was to determine the functional relationship between Roasting temperature (RT), Roasting time (RM) and Feed quantity (FQ) and the yield of all essential and non-essential amino-acids obtainable through modulated roasting o
Externí odkaz:
https://doaj.org/article/36d95c544b64437da8df4f629ced6b08