A 42-d trial was conducted to study the influence of 2 plant extracts on performance, digestibility, and digestive organ weights in broilers. The feeding program consisted a starter diet until 21 d finisher 42 d. There were 4 treatment groups: control; 10 ppm avilamycin (AB); 200 essential oil extract (EOE) from oregano, cinnamon, pepper; 5,000 Labiatae (LE) sage, thyme, rosemary. No differences feed intake or conversion observed. From 14 age, broilers fed LE grew faster than control EOE...

The effect of formic acid and 2 plant extracts on performance traits, apparent ileal digestibility (AID), intestine mucosa morphology, meat yield broilers was studied in a 49-d experiment. There were 6 treatments: negative control diet without additives (control); 10 ppm avilamycin; 5,000 acid; 10,000 200 extract based blend oregano, cinnamon, pepper essential oil; hydroalcoholic from sage, thyme, rosemary leaves. A total 312 Ross chicks distributed into 24 groups 13 each, comprising 4...

1. The effect of dietary formic acid on performance, digestibility, intestinal histomorphology and plasma metabolite levels broiler chickens was studied. 2. An experiment with 120 Ross male conducted from 1 to 42 d age at the laboratory. There were 4 treatment groups: control (C), 10 mg/kg feed avilamycin (AV) two concentrations, 5 g/kg (FA5 FA10, respectively). 3. No differences in weight gain, intake or conversion ratio observed fed different diets. 4. additives ileal dry matter (DM)...

Three experiments on Ross broiler chickens were conducted in 3 locations: cages (Experiment 1), floor pens 2), and commercial farms 3). The effect of low-total P (TP) wheat-soybean based diets plus microbial phytase (Natuphos) was evaluated. Four experimental starter finisher used a 2-phase feeding program, as follows: control diet (SC until 21 d, FC from 22 to 42 d); 2 (SL400 SL600 FL400 FL600 d) with low TP (0.61% for 0.54% finisher), including 400 600 U/kg phytase, respectively; very...

The aim of this study was to assess the effect carvacrol supplement as a dietary additive rumen fermentors, fed barley seed:alfalfa hay (70:30) ration and compare its with monensin supplementation. material incubated goat ruminal fluid four different treatments were included: no (C), 7.5 mg/l (M), 250 (C250) 500 (C500). addition reduced in vitro dry matter (DM), crude protein (CP) neutral-detergent fibre (NDF) digestion. effects induced by C250 on DM digestion at 72 h incubation comparable...

The experiment consisted of a 2 × factorial design testing the two D+ and D- chicken lines selected for divergent digestion efficiency (fifth selection generation), xylanase (with or without) ampicillin collistin supplementations. From 8 to 22 days, 144 chickens (18 birds per treatment) were fed diet containing 55% wheat from high-viscosity cultivar (Rialto). Effects treatments evaluated on individual growth performance (8 19 days), digestibilities lipids dry matter, dietary energy value...

The aim of this study was to evaluate the effect feeding goats with distilled and non-distilled thyme leaves ( Thymus zygis subsp. gracilis ) on physicochemical composition technological properties pasteurised goat milk, composition, phenolic content, oxidative stability, microbiology, sensory texture profile Murcia al Vino cheese. One group fed basal diet (control), second third groups were different levels (10 20%) or (3·75 7·5%) leaves. Goat milk significantly affected by substitution...

The aim of this study was to evaluate the influence five different manufacturers and two ripening periods on proteolysis lipolysis patterns Murcia al Vino goat cheese. significantly affected water activity ( a w ), pH , dry matter fat content, several nitrogen fractions: soluble (WSN), trichloroacetic acid (12% w/v) (TCASN) phosphotungstic (5% (PTASN); also free amino (FAA) fatty (FFA) contents, with exception C 4:0 16:0 18:0 . Different WSN PTASN all FAA, except serine.

This study describes the changes that occur during ripening of cheeses made with a plant coagulant derived from artichoke flowers ( C ynara scolymus ). The results indicate physicochemical composition evolves similarly to other cheeses. texture and sensory features evolved differently observed for goat Although it is common bitter taste develop elaborated coagulants, bitterness was scored very low in artichoke, so these could be suitable marketing.

The increase in the demand for goat's cheese throughout world has encouraged research into development of new related products with different textural characteristics. aim this work was to study effect three commercial starter cultures through assessment physicochemical and characteristics milk cheeses made vegetable coagulant (Cynara cardunculus) during ripening.Use produced a significant (P < 0.05) on moisture, proteins, pH, nitrogen fractions hardness cheeses. Results show that addition...

A 21-to 42-day feeding study was conducted in Ross male broilers to evaluate the use of dried bakery product (DBP) and influence adding fat at different points manufacturing process.Six dietary treatments were formulated using a factorial arrangement (3×2 design) with three levels mixer (high: 4.8%, medium: 3.8% low: 2.8%) or without DBP (0 7%).Additional sprayed on pellets post-pelleting liquid application bring content similar level all diets.Data pellet quality (before after addition),...

A light backscatter sensor with a large field of view (LFV) was used for the online monitoring fresh goat cheese during coagulation and syneresis. CoAguLite ™ as reference at 880 nm to select appropriate wavelength configuration details LFV this type manufacturing design, which found be 990, 1000 1010 nm. The ratio followed sigmoid increase coagulation, lower than that observed cow milk decreased asymptotically after cutting same rate previously cow‐milk curd. fat losses curd moisture could...

The microstructural parameters of an industrially manufactured goat cheese curd (pore number, area and perimeter, strand thickness porosity) were analysed by scanning electron microscopy image analysis during synaeresis. water‐holding capacity, whey fat, pH moisture content also determined to establish any relationship with the microstructure. quantification different made it possible assign pitching stirring as important processing steps because these impart features Higher pore number was...

1. Three experiments of 39 d were simultaneously conducted to assess the efficacy three carbohydrase combinations on performance, apparent nutrient digestibility, intestinal morphology and digestive organ relative weights chickens fed a wheat-based diet. 2. Experiment 1 was performed under laboratory conditions, with birds housed in cages. In experiment 2, placed floor pens built commercial farm, raised their contemporaries at farm. 3, broilers reared industrial management circumstances...

The inclusion in the diet of biological products a biodegradable nature is highly valued strategy with many advantages. Posidonia oceanica seagrass species which may be used as substitute for straw. In this study, one group goats (control) was fed normal that contained straw, while straw other replaced by P. oceanica. No significant differences were found between control and experimental regarding main physicochemical sensorial parameters resulting milk cheese; although cheese from firmer...

Although Spain is an important producer of goat milk, less than 2% this milk used for direct consumption. The aim study was to evaluate the consumer acceptance obtained from goats fed a diet supplemented with aromatic plants as source natural antioxidants, in case distilled thyme and rosemary leaves nondistilled leaves. A paired comparison test identified significant differences between control all those receiving diets.

The objective of this article was to apply a novel laser Raman sensor for the control on line cheesemaking, mainly focusing coagulation but with an initial test syneresis. By means sensor, spectrum cheese curd seen be slightly higher than that milk in 800–1200 cm −1 shift range, sigmoid increase intensity until constant value reached. As regards syneresis, response and moisture content both followed first‐order kinetics. These results confirm is able determine changes take place cheesemaking...