in the past decade, a global demand for products from organic agriculture has increased rapidly. milk quality is of major interest for all parties. therefore, the objective of this study was to compare cow performance and product quality in conventional and organic system. twenty holstein dairy cows were allotted to one of 2 diet groups, which including: a conventional diet (con), and an organi...

‘smyrna’ type figs (zidi ‘zd’: dark fruit and thgagli ‘thg’; bidhi ‘bd’ and khedri ‘khd’: white fruit) originated from two areas of fig production in tunisia were subject to physico-chemical description and spectrophotometric analysis for their sugar (glucose, fructose and sucrose) and organic acid (citric and malic) contents. fruit weight ranged between 54 and 82 g, fruit width between 47 and ...

The aim of this study was to determine the effects of Lactic Acid Bacteria (LAB) fermentation on the texture and organic acid of pickled cucumbers. Texture and sensory evaluation as well as a microscopic observation were performed to study the textural differences among fresh cucumber, Spontaneous fermentation (SF) cucumber and LAB Inoculating Fermentation (LABIF) cucumber. Accumulation of seve...

Abstract. Secondary organic aerosol (SOA) was generated by irradiating 1,3-butadiene (13BD) in the presence of H2O2 or NOx. Experiments were conducted in a smog chamber operated in either flow or batch mode. A filter/denuder sampling system was used for simultaneously collecting gasand particle-phase products. The chemical composition of the gas phase and SOA was analyzed using derivativebased ...

Protonated organic acid species have been shown to be the primary stimuli responsible for sour taste of organic acids. However, we have observed that sour taste may be modulated when the pH of acid solutions is raised using sodium hydroxide. Objectives were to evaluate the effect of pH adjustment on sour taste of equimolar protonated organic acid solutions and to investigate the potential roles...

A total of 120 finishing pigs ([Yorkshire×Landrace]×Duroc) with an average body weight (BW) of 49.72 ±1.72 kg were used in 12-wk trial to evaluate the effects of protected organic acids on growth performance, nutrient digestibility, fecal micro flora, meat quality and fecal gas emission. Pigs were randomly allotted to one of three dietary treatments (10 replication pens with 4 pigs per pen) in ...

The effect of organic acids as an alternative to antibiotics on the performance of broiler chickens was evaluated by meta-analysis, identifying and quantifying the main factors that influence results. A total of 51,960 broilers from 121 articles published between 1991 and 2016 were used. Interactions of additives [non-supplemented group (control), organic acids, and growth promoter antibiotics]...

this experiment was conducted to investigate the effect of antibiotic, organic acid, probiotic and prebiotic on quality traits of eggs, egg yolk lipids and blood metabolites of laying hens strain hy-line (w-36). the experiment was carried out as a completely randomized design from 32 to 42 weeks of age with 5 treatments, 4 replicates and 8 hens in each replicate. the experimental treatments con...

Organic apple cider vinegar is produced from apples that go through very restricted treatment in orchard. During the first stage of the process, the sugars from apples are fermented by yeasts to cider. The produced ethanol is used as a substrate by acetic acid bacteria in a second separated bioprocess. In both, the organic and conventional apple cider vinegars the ethanol oxidation to acetic ac...