Genetic Manipulation for Improved Nutritional Quality in Rice

Nutritional Manipulation of Pork Quality: Current Opportunities

The pork industry is naturally segmented into producers, packers and retailers. The question is what can producers do to produce pigs that will yield pork that consistently meets market demands? What are market demands? Previous demands for leaner meat have driven the reduction of fat in pork and consumer demand for “normal” pork has driven selection of pigs without the halothane gene and now t...

Endophytic Fungi, Characteristics and Their Potential for Genetic Manipulation

Nutritional quality in rice grain and their relations to grain morphological traits

Cereal grains are considered by consumers due to effect on health because of their antioxidant capacity, phenolic content and other phytochemicals. For this purpose, an experiment was conducted to evaluate of morphological and nutritional traits on 10 rice genotypes. Analysis of variance showed a significant different among the genotypes for all traits. Onda, Gharib, Fajr and L2 genotypes had t...

Nutritional quality in rice grain and their relations to grain morphological traits

Cereal grains are considered by consumers due to effect on health because of their antioxidant capacity, phenolic content and other phytochemicals. For this purpose, an experiment was conducted to evaluate of morphological and nutritional traits on 10 rice genotypes. Analysis of variance showed a significant different among the genotypes for all traits. Onda, Gharib, Fajr and L2 genotypes had t...

Nutritional quality of rice protein compared with whole egg protein.

The nutritional quality of rice protein was compared with that of whole egg protein by slope ratio assay. Diets for each food at four levels of protein, 4, 6, 10 and 15% and a protein-free diet were given to male weanling rats of the Sprague-Dawley strain for 21 days. The slopes of the regression lines of the whole egg and rice groups calculated from the changes of body weight (Y in g/21 days) ...