The Experts below are selected from a list of 297 Experts worldwide ranked by ideXlab platform
Aaron J. Cowieson - One of the best experts on this subject based on the ideXlab platform.
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Factors that affect the Nutritional Value of maize for broilers
Animal Feed Science and Technology, 2005Co-Authors: Aaron J. CowiesonAbstract:Maize contributes approximately 65% of the metabolisable energy and 20% of the protein in a broiler starter diet and is by far the most commonly used cereal grain in the diets of intensively reared poultry. One reason for the widespread use of maize in the diets of farmed livestock is that there is a perception that maize is of a consistent and high Nutritional Value. However, recent studies have demonstrated that the chemical composition and Nutritional Value of maize is variable, making generic matrix Values for maize inaccurate. The Nutritional Value of maize for poultry is a function of the content of starch, oil, protein and antinutrients (primarily phytate, enzyme inhibitors and resistant starches). The effect of these Nutritional components and antinutrients on the Nutritional Value of maize are discussed as well as strategies to improve the Nutritional Value of maize for poultry.
Fernando Sérgio Zucoloto - One of the best experts on this subject based on the ideXlab platform.
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Effects of flavour and Nutritional Value on diet selection by Ceratitis capitata larvae (Diptera, Tephritidae)
Journal of Insect Physiology, 1991Co-Authors: Fernando Sérgio ZucolotoAbstract:Abstract Diet flavour and Nutritional Value were tested for influence on diet selection by Ceratitis capitata larvae. The results indicate that Nutritional Value is the predominant factor in diet selection and that flavour is a determinant only when the diets to be selected are Nutritionally more effective. When placed on a less effective diet, the larvae move to another of better Nutritional Value. Even after feeding on a less effective diet for 3 days, the larvae will select a diet of more effective Nutritional Value.
M. D. Casler - One of the best experts on this subject based on the ideXlab platform.
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Breeding forage crops for increased Nutritional Value
Advances in Agronomy, 2001Co-Authors: M. D. CaslerAbstract:Abstract Plant breeding is an extremely cost-effective mechanism for increasing the Nutritional Value of forage crops. Genetic gains in in vitro dry-matter digestibility (IVDMD) have averaged 0.7–4.7% year -1 , similar to long-term gains for grain yield of many cereal crops. Relatively small increases in IVDMD typically result in measurable improvements in animal performance. Gains in IVDMD result from changes in chemical, anatomical, and/or morphological traits of plants, but rarely from genetic shifts in timing of reproductive maturity. These genetic gains are both genetically and environmentally stable and, for perennial forage crops, require only a one-time investment by growers. Selection for increased forage Nutritional Value is often associated with reductions in agricultural fitness traits, such as forage yield, disease and/or insect resistance, and stress tolerance. These characteristics can often be corrected by concomitant selection pressure in field-oriented plant-breeding programs. Transgenic plants represent a new mechanism for generating novel phenotypes with improved forage Nutritional Value. Many of these phenotypes appear to represent metabolic lesions that may also occur by natural mutations, but are more frequent within transgenic populations. Transgenic technology appears capable of contributing novel phenotypes to improved forage cultivars, but only from collaboration between molecular biologists and plant breeders or agronomists with strong field-oriented programs.
Susan S. Baker - One of the best experts on this subject based on the ideXlab platform.
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A Comparison of the Nutritional Value of Cow's Milk and Nondairy Beverages
Journal of pediatric gastroenterology and nutrition, 2017Co-Authors: Sarita Singhal, Robert D. Baker, Susan S. BakerAbstract:ABSTRACTObjectives:Nondairy beverages are advertised as a healthy alternative to cow's milk. There is an increased availability and consumption of nondairy beverages and a decrease in consumption of cow's milk. The aim of the present study is to review and compare the contents and Nutritional Value
M. Díaz-castañeda - One of the best experts on this subject based on the ideXlab platform.
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Production of Fish Protein Hydrolysates with Bacterial Proteases; Yield and Nutritional Value
Journal of Food Science, 1991Co-Authors: Baca D. Rebeca, M. T. Peña-vera, M. Díaz-castañedaAbstract:Three bacterial proteases were selected for their activity on casein per unit cost. Conditions for inactivation were determined. Fish protein was hydrolyzed without water addition. Protein was solubilized faster with Pescalase 560 than with HT-200 or Protease N. Increase of protease concentration was associated with a quadratic increase in soluble nitrogen. Yields of 13 to 15% in terms of whole fish were obtained at the pilot plant. Products contained 83 to 86% protein of which 70 to 80% was soluble. Reactive lysine was 70 to 85%. Nutritional evaluation with rats indicated hydrolysates had 10 to 15% lower Nutritional Value than casein. Results suggest fish protein hydrolysates can be used in the food industry for their solubility and Nutritional Value.
