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| MIGLIORINI,MARCOS J.; BOIAGO,MARCEL M.; ROZA,LENILSON F.; BARRETA,MAURICIO; ARNO,ALESSANDRA; ROBAZZA,WEBER S.; GALVÃO,ALESSANDRO C.; GALLI,GABRIELA M.; MACHADO,GUSTAVO; BALDISSERA,MATHEUS D.; WAGNER,ROGER; STEFANI,LENITA C.M.; SILVA,ALEKSANDRO S. DA. |
| Abstract Abstract: This study evaluated the effect of oregano essential oil added to the feed of commercial laying hens. This research was focused on the analysis of biochemical changes linked to hepatic function, and protein and lipid metabolism. It was used 240 laying hens (59 weeks-old) distributed in a completely randomized design of six treatments (five repetitions with eight birds each). The experiments were constituted by a control treatment (CT) with the inclusion of zinc bacitracin and five treatments of oregano essential oil (OEO: 0, 50, 100, 150, and 200 mg.kg-1), respectively. After 28 days of feeding, an increase on serum levels of total proteins and globulins was observed on groups T150 and T200, as well as an increase on albumin levels on... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Albumin; Cholesterol; Globulin; Total proteins; Triglycerides; Health. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652019000100802 |
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| NEVES,Valdir A.; LOURENÇO,Euclides J.. |
| Protein fractions were isolated from lentil cotyledons and tannins were isolated and purified from lentil seed coats. The globulin fraction corresponded to 42.7% of the total lentil flour nitrogen, representing the major protein fraction. Acetone:water (7:3) was the best extractant for seed coat tannins compared to methanol or methanol-HCl 1%. Native and heated (99oC/15 min.) isolated lentil globulin and casein were hydrolyzed with trypsin and pepsin in the absence of tannins and at 1:40, 1:20, 1:10, 1:5 and 1:2.5 tannin-to-protein ratios. The tryptic and peptic hydrolysis of the unheated proteins were reduced with increasing tannin-to-protein ratios. Unheated casein showed to be more susceptible to trypsin than globulin and the opposite effect was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lens culinaris; Lentil; Tannin; Globulin; In vitro hydrolysis. |
| Ano: 1998 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611998000300017 |
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