Considerable changes have occurred in environmental regulations in recent years, only one of which is the requirement of stand alone heifer operations and feedlots to carry environmental permits. While growth of heifers is a widely researched topic, publications concerning nutrient utilization, partitioning, and excretion are scarce and are becoming necessary. That combined with the fact that f...

We present the results of a series of experiments that examined the effect of feeding history on the growth and tissue composition of juveniles of two tropical cephalopods; the squid Sepioteuthis lessoniana and the cuttlefish Sepia elliptica. Juveniles were reared in individual containers for between 35 and 42 days at different ration levels, three ration levels for the squid and two levels for...

In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced wit...

A classification of. automatic code generation techniques and a survey of the work on these techniques is presented. Automatic code-generation research is classified into three categories: formal treatments, interpretive approaches and descriptive approaches. An analysis of these approaches and a critique of automatic code-generation algorithms are presented.

At 56 weeks of age, 30 Hyline (W-377) laying pullets were randomly distributed in individual (1 pullet per cage) 45 x 45 x 35 cm cages. Cracked egg was used as protein supplement to the diet. Three groups of 10 Hyline laying pullets each were formed. Three isocaloric and isonitrogenous diets were prepared from different protein sources as followed: ration 1 (control) − soybean meal; ration 2 (e...

Miang (fermented tea leaves) is one of the fermented products in the northern part of Thailand. Young tea leaves are collected, steamed, wrapped tightly in individual bundles, packed into containers, Identification of lactic acid bacteria from fermented tea leaves (miang) in Thailand and proposals of Lactobacillus thailandensis sp. nov., Lactobacillus camelliae sp. nov., and Pediococcus siamens...

Physicochemical properties, consumer acceptance, antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities of infusions and fermented beverages of Eucalyptus camaldulensis and Litsea glaucescens were compared. Among physicochemical parameters, only the pH of fermented beverages decreased compared with the unfermented infusions. No relevant changes were reported in consumer prefe...

The production of fatty acids in cream containing one of the three probiotic microorganisms (Bifidobacterium lactis, Lactobacillus acidophilus and Lactobacillus rhamnosus) was evaluated at 4±1 °C for up to 15 days. Gas chromatographic analysis of the fatty acid content showed that during storage the amount of linoleic and α-linolenic acids increased in the probiotic cream fermented with B. lact...

The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (LAB)) to improve its functional properties. Arabinoxylans in extruded rye were very efficiently hydrolysed in...

Induced molting by feed withdrawal has been a common practice in the commercial layer industry and usually involves the removal of feed for a period of up to 14 d. However, this is a practice that is believed to adversely influence the welfare of the hens and there is a need to examine behavioral responses to alternative molt regimens. The behavioral patterns of hens on 90% alfalfa:10% layer ra...