protein and energy are the two major components of feed that influence performance of the growing and fattening lambs. provision of the quality of protein in the lamb’s diet does not only improve the animal performance but also ensures profitable animal production. different vegetable protein sources are used to formulate the rations for growing and fattening lambs. these protein sources differ...

to determine the amount of food amino acid and to spend time in the laboratories are expensive & time-consuming due to a chemical analysis. in the current laboratories, digestion nirs method is widely used for this purpose. but this method has technical limitation. therefor is important find appropriate method for estimate amount of amino acids. artificial neural network (ann) can provide a bet...

Chelating is the chemical process by which a mineral (iron, cobalt, copper, zinc, and manganese) is combined with a mixture of amino acids and peptides. The resulting substances are known as chelates. Another descriptive term, proteinates, refers to the amino acid bond. These chelated minerals are thought to be more digestible than nonchelated forms. In other words, chelation makes the minerals...

In this paper, the ultrasonic absorption of amino acids was measured using a small cylindrical resonator at physiological pH and 25°C and a concentration of 0.1. M. The absorption of mixtures of some amino acids was also measured. In the case of cysteine-histidine, the absorption of mixtures is much larger (more than twice) than the summation of absorption of the individual amino acid. This...

chelating is the chemical process by which a mineral (iron, cobalt, copper, zinc, and manganese) is combined with a mixture of amino acids and peptides. the resulting substances are known as chelates. another descriptive term, proteinates, refers to the amino acid bond. these chelated minerals are thought to be more digestible than nonchelated forms. in other words, chelation makes the minerals...

Chelating is the chemical process by which a mineral (iron, cobalt, copper, zinc, and manganese) is combined with a mixture of amino acids and peptides. The resulting substances are known as chelates. Another descriptive term, proteinates, refers to the amino acid bond. These chelated minerals are thought to be more digestible than nonchelated forms. In other words, chelation makes the minerals...

Background: Margarine contain trans fatty acids as major sources of dietary free radicals, and oxidative stress. Effect of oral administration of margarine on hepatic enzyme was investigated in Wistar rats. Methods: Thirty six (36) adult Wistar rats were uniformly divided into three groups of control , margarine 15% and 20%, twelve rats in each groups (6males & 6 females). Margarine was add...

Batch Adsorption of Acid Red 37 (AR37) and Basic Orange 2 (BO2) on amino ethyl-functionalized SBA-15 have been studied. SBA-15 was synthesized and functionalized according to the procedure in the literature. Amino ethyl-functionalized SBA-15 showed the BET surface area 520 m2/g and pore diameter 7.02 nm, based on adsorption-desorption of N2. SEM image shows lengthy fib...

background: margarine contain trans fatty acids as major sources of dietary free radicals, and oxidative stress. effect of oral administration of margarine on hepatic enzyme was investigated in wistar rats. methods: thirty six (36) adult wistar rats were uniformly divided into three groups of control , margarine 15% and 20%, twelve rats in each groups (6males & 6 females). margarine was added t...