An experiment was conducted to determine the effects of dietary Cu on performance, carcass characteristics, and muscle fatty acid composition in meat goats. Thirty five Jianyang Big-ear goat (JYB) kids (average BW 20.3 ± 0.6 kg and age 3 to 4 mo) were stratified by weight and randomly assigned to 1 of 7 experimental treatments (n = 5 goats per treatment). Treatments consisted of: 1) control (no...

The goal of this work was to study the bioleaching arsenic-containing polymetallic concentrate that contained 6.2% Cu, 7.3% Zn and 1.7% As, depending on different temperatures in presence CO2 molasses medium, as well difference composition microbial population formed under various conditions. A mixed moderately thermophilic thermotolerant acidophilic microorganisms during continuous copper used...

In total, 30 Hungarian Simmental bulls were reared to 300.07 ± 43.78 kg initial live weight and 274.57 ± 19.73 d of age. Animals were distributed into three feeding groups with different maize silage to concentrate ratios (670 : 330 = F/ HC; 750 : 250 = F/ LC 1; 800 : 200 = F/ LC 2) based on dry matter. The low concentrate groups (F/ LC 1 and F/ LC 2) received linseed supplemented concentrate d...

Different samples have been prepared from different products in Chadormalu iron ore concentrator plant: Low intensity magnetite separators concentrate (magnetite concentrate), reverse flotation tail (final hematite concentrate), flotation concentrate (apatite concentrate), final tail (L.I.M.S. tail + reverse flotation concentrate+ apatite flotation tail). The samples were used for rare eart...

Marine mussels Mytilus edulis were transplanted reciprocally from relatively pristine Sequim Bay to a metal-contaminated site at Tacoma (both Washington State, USA) and vice versa. We studied temporal patterns of trace metal accumulation by the mussels, metal incorporation into subcellular compartments (low molecular weight, metal-binding proteins, lysosome-like vesicles) and condition index (a...

Pear juice obtained from pear concentrate was fermented at room temperature using Saccharomyces cerevisiae (BDX, ENOFERM, France) as the fermentation microorganism. During the fermentation process, total sugars were measured. High performance liquid chromatography analyses were used to monitor the fermentation process and to characterize the pear wine. The pear wine obtained was distilled with ...