ARTÍCULO
TITULO

Short-chain fatty acid content in the hindgut of rats fed various composite foods and commercial dietary fibre fractions from similar sources

Henningsson    
A. M. Margareta    
E. Nyman    
G. L. Bjorck    
I. M. E.    

Resumen

No disponible

 Artículos similares

       
 
Jihene Jabri, Hajer Ammar, Khalil Abid, Yves Beckers, Héla Yaich, Atef Malek, Jamel Rekhis, Amr Salah Morsy, Yosra Ahmed Soltan, Walid Soufan, Mohamad Isam Almadani, Mireille Chahine, Mario E. de Haro Marti, Mohammad K. Okla and Mohamed Kamoun    
This study aims to provide possible utilization of sunflower head byproduct (SFH) as a feedstuff by implementing chemical pretreatments (4% sodium hydroxide (SFHNaOH) or 4% urea (SFHurea) and supplementation with either exogenous fibrolytic enzymes (EFE)... ver más
Revista: Agriculture

 
Jose Ramon Pascual Franco,Andres Gonzalez Huerta,Delfina de Jesus Perez Lopez,Rodolfo Serrato Cuevas,Abdel Z.M Salem,Lizbeth Esmeralda Robles Jimenez,Manuel Gonzalez Ronquillo     Pág. 23 - 34
This study considered the application of two exogenous enzymes, xylanase (XYL) and cellulase (CELL), and maguey extract (ME), (applying 1 ml per kg as fresh matter) and a control (without additive) in four maize silage varieties (San Diego, Cacahuacintle... ver más

 
John Rojas, Sergio Cabrera, Gelmy Ciro and Ana Naranjo    
Lemon essential oil (LEO) is known for having excellent antioxidant properties with applications in the pharmaceutical, food and cosmetic sectors. However, its deficient stability to light and temperature compromise this activity. In this study, waxy emu... ver más
Revista: Applied Sciences

 
María-Dolores Avilés, Ramón Pamies, José Sanes, Francisco-José Carrión and María-Dolores Bermúdez    
Fatty acids are natural products which have been studied as green lubricants. Ionic liquids are considered efficient friction reducing and wear preventing lubricants and lubricant additives. Fatty acid-derived ionic liquids have shown potential as neat l... ver más
Revista: Coatings

 
A. Meimandipour, M. Shuhaimi, A. F. Soleimani, K. Azhar, M. Hair-Bejo, B. M. Kabeir, A. Javanmard, O. Muhammad Anas, and A. M. Yazid     Pág. 470 - 476
Revista: POULTRY SCIENCE