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Registros recuperados: 12
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Attractants in plant protein-based diets for the carnivorous largemouth bass Micropterus salmoides Scientia Agricola
Oliveira,Ana Maria Barretto de Menezes Sampaio de; Cyrino,José Eurico Possebon.
Adding attractants can improve acceptability of artificial diets by carnivorous fish fry and fingerlings, increasing intake of unpalatable feeds and improving growth rate, while reducing feeding time and feeding wastes. This study aimed to evaluate the effects of levels of inclusion of different attractants in plant protein-based diets on the performance of largemouth bass Micropterus salmoides. Nine hundred juvenile largemouth bass (26.54 ± 1.53 g) conditioned to accept dry, artificial feed were stocked in 60, 90-L polyethylene tanks (15 fish per group) in a completely randomized design trial (n=3). Fish were fed two daily meals ad libitum at 7h00 and 17h00, for 13 days, with a diet (100% plant protein source) containing either soluble fish protein - SFP...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Feeding attractants; Palatability; Carnivorous fish.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162004000300015
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Avaliação do potencial forrageiro nos cariris paraibanos. Repositório Alice
LEITE, E. R.; VIANA, J. J..
Tipo: Anais e Proceedings de eventos Palavras-chave: Avaliação; Valuation; Brasil; Paraíba; Pasture.; Caprino; Pastagem; Planta forrageira; Dieta; Palatabilidade; Caatinga; Goats; Palatability; Diet; Forage..
Ano: 1986 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/514510
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Bebida saborizada elaborada con leche de soya parcialmente hidrolizada OceanDocs
Ruiz, A.; Mejías, E.; González, J.; Silveira, I.; Cárdenas, M. E.; Padrón, X..
Mediante la acción de la papaína se puede obtener un hidrolizado parcial de la leche de soya en la que se superan algunas deficiencias organolépticas inherentes al frijol de soya o al proceso de obtención de la misma, aún así para su consumo debe ofrecerse bajo la forma de una bebida saborizada. Para formular dicha bebida se emplearon cuatro saborizantes: cocoa micropulverizada (CHC), sabor chocolate microencapsulado en polvo (CHP), sabor chocolate líquido (CHL) y sabor café microencapsulado en polvo (SCP); como endulzantes se emplearon azúcar, aspartame y una mezcla 50 % de aspartame + acesulfame. Se tomaron como variables independientes la cantidad de saborizantes y la de edulcorantes que se combinaron según sendos planes factoriales 22 con punto...
Tipo: Journal Contribution Palavras-chave: Hydrolysis; Food processing; Palatability.
Ano: 2008 URL: http://hdl.handle.net/1834/4703
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CONSUMER FOOD SAFETY BEHAVIOR: A CASE STUDY IN HAMBURGER COOKING AND ORDERING AgEcon
Starke, Yolanda; Ralston, Katherine L.; Brent, C. Philip; Riggins, Toija; Lin, Chung-Tung Jordan.
More Americans are eating hamburgers more well-done than in the past, according to national surveys. This change reduced the risk of E. coli O157:H7 infection by an estimated 4.6 percent and reduced associated medical costs and productivity losses by an estimated $7.4 million annually. In a 1996 survey, respondents who were more concerned about the risk of foodborne illness cooked and ordered hamburgers more well-done than those who were less concerned. However, respondents who strongly preferred hamburgers less well-done cooked and ordered them that way, even after accounting for their concern about the risk of illness.
Tipo: Report Palavras-chave: Hamburger doneness; Ground beef; Food safety; Food safety education; E. coli O157:H7; Consumer behavior; Survey; Risk; Foodborne illness; Risk perceptions; Palatability; Information; Microbial pathogens; Food Consumption/Nutrition/Food Safety.
Ano: 2002 URL: http://purl.umn.edu/34061
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Effects of adding dried distillers grains with solubles (DDGS) to dog diets supplemented with xylanase and protease R. Bras. Zootec.
Risolia,Larissa Wünsche; Sabchuk,Tabyta Tamara; Murakami,Fabiane Yukiko; Félix,Ananda Portella; Maiorka,Alex; Oliveira,Simone Gisele de.
ABSTRACT This study aimed to evaluate the effects of including 200 g kg −1 dried distillers grains with solubles (DDGS) to xylanase- and protease-supplemented diets for dogs on kibble properties, digestibility, fecal characteristics, and palatability. Experimental diets consisted of: 0 g kg −1 DDGS without enzymes (0WE), 0 g kg −1 DDGS with xylanase and protease (0XP), 200 g kg −1 DDGS without enzymes (200WE), 200 g kg −1 DDGS with xylanase (200X), 200 g kg −1 DDGS with protease (200P), and 200 g kg −1 DDGS with xylanase and protease (200XP). Kibbles were evaluated for density, extruded size, expansion index, hardness, and uniformity. Six beagle dogs were distributed in a 6×6 Latin square design for analysis of digestibility and fecal characteristics. A...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Digestibility; Enzymes; Fecal characteristics; Palatability; Short-chain fatty acids.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982019000100528
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Energy and oil levels in broiler starter diets Ciência Rural
Maiorka,Alex; Dahlke,Fabiano; Santin,Elizabeth; Bruno,Luis Daniel Giusti; Macari,Marcos.
The feed intake and performance of the broilers fed with different levels of dietary energy in the starter diet to 21 days of age were evaluated. In Experiment 1 it was evaluated the performance of birds fed to 2,900 and 3,200kcal ME kg-1 diets, and the results show that ME intake was highest for birds 3,200kcal ME kg-1 on the 7th day of age. Feed intake (FI), weight gain (WG), and feed conversion (FC) were not affected by dietary energy level on the 7th and 14th day of age, but on the 21st day of age, WG and FC were better for 3,200kcal ME kg-1 diets. In the experiment 2, isocaloric diets (2,900kcal ME kg-1) were formulated with four different oil levels (0, 1, 2, and 3%), in order to observe diet preference. Between 6 and 10 days of age, a quadratic...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chicks; Feed intake; Free choice; Palatability.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782008000400030
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Estudo da dieta de caprinos em bancos de proteína no semi-árido do Ceará. Repositório Alice
LEITE, E. R.; ARAUJO FILHO, J. A. de; MESQUITA, R. C. M.; CRISPIM, S. M. A..
O objetivo deste trabalho e avaliar a preferencia por caprinos das seguintes leguminosas plantadas em bancos de proteina.
Tipo: Anais e Proceedings de eventos Palavras-chave: Banco de proteína; Regiao semi-arida; Leucena; Mimosa acutistipula; Protein bank; Semi-arid region; Jerema preta; Foods for animals.; Caprino; Nutrição animal; Dieta; Leucaena; Leguminosa forrageira; Palatabilidade.; Goats; Animal nutrition; Diet; Palatability; Brazil..
Ano: 1988 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/514402
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Laboratory experiments examining inducible defense show variable responses of temperate brown and red macroalgae RChHN
ROTHÄUSLER,EVA; MACAYA,ERASMO C; MOLIS,MARKUS; WAHL,MARTIN; THIEL,MARTIN.
Macroalgae can defend themselves against generalist and specialist herbivores via morphological and/or chemical traits. Herein we examined the defensive responses (via relative palatability) of two brown (Lessonia nigrescens, Glossophora kunthii) and two red algae (Grateloupia doryphora, Chondracanthus chamissoi) from the northern-central coast of Chile against selected generalist meso-herbivores. Two laboratory experiments were conducted to investigate whether (i) algae can respond generally to grazing pressure of meso-herbivores (amphipods, isopods and juvenile sea urchins) and whether (ii) these algal responses were inducible. In order to examine palatability and thus effectiveness of responses, feeding assays were run after each experiment using fresh...
Tipo: Journal article Palavras-chave: Palatability; Defense; Meso-herbivores; Macroalgae.
Ano: 2005 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-078X2005000400001
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Palatability of cat food with sodium pyrophosphate and yeast extract Ciência Rural
Oliveira,Rúbia Tabachi de; Haese,Douglas; Kill,João Luís; Lima,Anderson; Malini,Pablo Victor; Thompson,Guilherme Rodrigues.
ABSTRACT: Cat food formulation should not only meet the animal's nutritional needs, but also take into account food attractiveness. Our aim was to assess the palatability of food coated with sodium pyrophosphate and yeast extract, alone or in combination, and 20 adult cats were used in a two-bowl preference test. The preference for the experimental foods was tested by external application of sodium pyrophosphate (0.3%), yeast extract (0.2%), and a blend (0.5%) containing pyrophosphate and yeast extract in a same basal diet. In the present study, the cats showed preference for the blend (0.5%) containing sodium pyrophosphate and yeast extract.
Tipo: Info:eu-repo/semantics/report Palavras-chave: Additives; Nutrition; Palatability; Preference.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001202202
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Performance and behavior of dairy calves fed diets containing milk and citric flavor agents Ciência e Agrotecnologia
Carlotto,Silvane Barcelos; Olivo,Clair Jorge; Viégas,Julio; Stiles,David Arthur; Gabbi,Alexandre Mossate; Brustolin,Karen Döering; Charão,Pablo Santini; Rossarolla,Grasiela; Ziech,Magnos; Pereira,Lilian Elgalise Techio; Scaravelli,Luciene Fernanda.
While young ruminants prefer milk aroma and researches about this theme are being developed, the use of citric aroma, very appetized for older ruminants, are low utilized to young animals. This work aims to compare the influence of milk and citric flavor agents on the diets of nursing dairy calves. In this trial, 12 animals of Holstein breed were distributed in a randomized block design with four treatments (concentrate without flavor agent, concentrate with milk flavor or citrus flavor, and concentrate with milk plus citrus flavor agent) and three repetitions. The parameters evaluated were: concentrate dry matter intake (CDMI), hay dry matter (HDMI), milk dry matter intake (MDMI) and total dry matter intake (TDMI), average weight gain (ADWG), feed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dry matter intake; Palatability; Performance; Behavior; Flavour.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000300041
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Replacement of moist ingredients in the feed training of carnivorous fish R. Bras. Zootec.
Salaro,Ana Lúcia; Oliveira Junior,José Carlos de; Pontes,Marcelo Duarte; Oliveira,Katia Rodrigues Batista de; Neves,Isabel Gertrudes Arrighi de Araújo; Ferraz,Renato Barbosa; Hisano,Hamilton; Zuanon,Jener Alexandre Sampaio.
The study evaluated the replacement of bovine heart by gelatin in the feed training of carnivorous fish, using giant trahira (Hoplias lacerdae) as an experimental model. A completely randomized design with four treatments and five repetitions was employed. The treatments were composed of wet ingredients beef heart (control), gelatin diluted in water, gelatin diluted in beef heart broth, and gelatin diluted in water mixed with fish meal. The fish (3.22±0.03 cm and 0.57±0.01 g) were conditioned to accept industrialized diets by the technique of gradual feed ingredients transition in the diet. Gains in weight and length, efficiency of feed training, specific growth rate, cannibalism, mortality and survival rates were evaluated. There was significant...
Tipo: Info:eu-repo/semantics/other Palavras-chave: Bovine heart; Dietary transition; Gelatin; Gradual feed ingredients transition; Palatability.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012001000022
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稻穗構成性狀與食味間關係之研究 Taiwan Agricultural Research Institute
吳永培; 許愛娜; 黃懿秦; Yong-Pei Wu; Ai-Na Hsu; Yih-Ching Huang.
[[abstract]]為探討稻穗構成性狀與米食味官能品評特性間之關係,供試54個水稻品種包含24個印度型稻及30個日本型稻為材料,於1998年第一期作種植於嘉義農業試驗分所試驗田,結果發現在印度型稻中米飯之口味、黏性與二次枝梗粒數、每穗粒數、每穗穎花數、穗著粒密度呈顯著正相關;而外觀與穗著粒密度間亦呈顯著正相關,而硬性僅與產量呈顯著正相關。至於日本型稻則僅食味總評與稻穀產量一項呈顯著負相關;硬度與二次枝梗粒數、穗數間呈顯著正相關,然穗數與黏性呈顯著負相關。顯示印度型稻與日本型稻穗構成性狀與食味間之關係不同。
Palavras-chave: 穗構成性狀 食味 水稻 Characters of panicle; Palatability; Rice [[classification]]14.
Ano: 2001
Registros recuperados: 12
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