this experiment was designed to evaluate the effects of different levels of tomato pomace (dtp) with different multi enzymes on the performance and egg quality of laying hens at the first phase of production. in this experiment 432 hens were used in a completely randomized design in a factorial arrangement of 4×4, with four levels of tomato pomace (0, 4, 8 and 12) and different enzymes (without...

BACKGROUND Regular consumption of fruits and vegetables (e.g., tomatoes) has been shown to be beneficial in terms of reducing the incidence of cardiovascular diseases. The industrial processing of tomatoes into tomato-based products includes several thermal treatments. Very little is known on the effect of tomato industrial processing on antiaggregatory activity and phenolic profile. METHODS ...

This experiment was designed to evaluate the effects of different levels of tomato pomace (DTP) with different multi enzymes on the performance and egg quality of laying hens at the first phase of production. In this experiment 432 hens were used in a completely randomized design in a factorial arrangement of 4×4, with four levels of tomato pomace (0, 4, 8 and 12) and different enzymes (without...

to evaluate antioxidant effects of tomato pomace in broiler diets contained full-fat linseed on the production index, energy and protein efficiency, 396 one-day old ross 308 broilers were randomly allocated to 36 cages for nine dietary treatments with four replicate. this experiment were carried out in a completely randomized design with 3*3 factorial arrangement with three levels of full-fat l...

A study was undertaken to develop dietary fi bre enriched chevon rolls using dried apple pomace (DAP) at 2, 4 and 6% levels and corn bran (CB) at 3, 6 and 9% levels. Combinations of DAP and CB were also tried. DAP at 6% level, CB at 3% level and their combination (DAP +CB) at 2% + 3% levels were found to be organoleptically acceptable and selected for further study. Addition of fi bre resulted ...

1. Nutritional evaluation of dried tomato pomace (DTP-20) as a source of protein was carried out using weanling rats. Comparisons were made with casein (CS), soya-bean meal (SOM-45) and the hydrocarbon-grown yeast Toprina (BP-T). The growth-promoting effects of the diets were evaluated over a period of 28 d of ad lib. feeding. 2. The unsupplemented DPT-20 had a protein efficiency ratio (PER) of...

A process for the combined recovery of pectin and phenolic compounds from apple pomace, the primary by-product of apple juice production, was developed. The process includes extraction of dried apple pomace with diluted mineral acid and adsorption of phenolic constituents by a hydrophobic styrene–divinylbenzene copolymerisate. After elution with methanol, the polyphenolics were concentrated in ...

Postharvest losses (PHL) are incurred in the tomato value chain in Ghana and solar drying of tomato is a promising technology for reducing the loss. However, there are concerns on the usage, functionality and sensory appeal of the dried products to consumers, compounded with the lack of information and research on dried tomato processing in Ghana. A survey was carried out by administering semis...

In light of their environmental and economic interests, food byproducts have been increasingly exploited and valorized for their richness in dietary fibers and antioxidants. Phenolic compounds are antioxidant bioactive molecules highly present in grape byproducts. Herein, the accelerated solvent extraction (ASE) of phenolic compounds from wet and dried grape pomace, at 45 °C, was conducted and ...