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The In vitro Effects of Nano-encapsulated Conjugated Linoleic Acid on Stability of Conjugated Linoleic Acid and Fermentation Profiles in the Rumen
Biohydrogenation Conjugated Linoleic Acid Nano-encapsulation Rumen Fermentation
2016/5/19
This study was aimed to evaluate the stability of conjugated linoleic acids (CLAs) by nano-encapsulation against in vitro ruminal biohydrogenation by microbial enzymatic conversion. CLAs (free fatty a...
Effect of Various Phyto-extracts on Physico-chemical, Colour, and Oxidative Stability of Pork Frankfurters
Sea Buckthorn Seed Acacia catechu Grape Seed Green Tea Fenugreek Seed Lipid Oxidation
2016/5/18
Lipid oxidation, colour stability and physico-chemical quality of pork frankfurters with the incorporation of 0.30% sea buckthorn (SBT), 0.10% grape seed (GSE), 0.03% green tea (GTE), 0.12% fenugreek ...
Aerobic Stability and Effects of Yeasts during Deterioration of Non-fermented and Fermented Total Mixed Ration with Different Moisture Levels
Total Mixed Ration Fermentation Moisture Level Aerobic Stability Yeast
2016/5/18
The present experiment evaluated the influence of moisture level and anaerobic fermentation on aerobic stability of total mixed ration (TMR). The dynamic changes in chemical composition and microbial ...
Stability of the frog motor nerve terminal: roles of perisynaptic Schwann cells and muscle fibers
the frog motor nerve terminal perisynaptic Schwann cells muscle fibers
2014/12/12
Stability of the frog motor nerve terminal: roles of perisynaptic Schwann cells and muscle fibers.
Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing
Rabbit Halal Slaughter Gas Stun Kill Residual Blood Storage Stability
2016/5/16
A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male Ne...
Effects of Homolactic Bacterial Inoculant Alone or Combined with an Anionic Surfactant on Fermentation, Aerobic Stability and In situ Ruminal Degradability of Barley Silage
Aerobic Stability Barley Silage SDS Homolactic Inoculant Ruminal Degradability
2016/5/6
The effect of a homolactic inoculant containing a blend of Lactobacillus plantarum, Pediococcus acidilactici and Enterococcus faecium or, the anionic surfactant, sodium dodecyl sulphate (SDS), alone o...
Stability of Proteasomes Extracted from Pressurized, Aged Skeletal Muscles
High Pressure Proteasome Meat Aging Meat Tenderization Intramuscular Proteinases
2016/4/29
The present paper describes the effects of pressure and post-mortem aging treatments on in situ proteasome activity in rabbit and bovine skeletal muscles. Synthetic peptide hydrolyzing activity of rab...
The Effect of Bacterial Inoculants and a Chemical Preservative on the Fermentation and Aerobic Stability of Whole-crop Cereal Silages
Silage Whole-crop Cereals Additives Fermentation Aerobic Stability
2016/4/25
Three microorganisms and one chemical preservative were tested for their effects on the fermentation and aerobic stability of whole-crop wheat, sorghum and maize silages. Wheat at the early dough stag...
Comparison of Beef Color Stability during Display of Two Muscles between Japanese Shorthorn Steers and Japanese Black Steers
Beef Color Stability Metmyoglobin Japanese Shorthorn Steers Japanese Shorthorn Steers
2016/4/18
The beef color stability during display of two muscles, m. longissimus thoracis and m. semitendinosus, of Japanese Shorthorn steers (n=14) was compared with that of Japanese Black steers (n=14). The b...
Effect of Slaughter Age on Beef Color Stability during Display of Four Muscles from Japanese Black Steers
Beef Color Stability Slaughter Age Metmyoglobin a-tocopherol Japanese Black Steers
2016/4/14
Effect of slaughter age (24, 28 and 38 months of age) on beef color stability during display of m. serratus ventralis, m. psoas major, m. semitendinosus and m. longissimus thoracis from Japanese Black...
Color Stability of Chinese-Style Sausage Inoculated with Staphylococcus Carnosus and Staphylococcus Xylosus
Color Metmyoglobin Nitrite Nitrosyl Pigment Sausage Staphylococci
2016/4/13
This study investigate the effects of starter cultures on the color stability of Chinese-style sausage. The samples were inoculated with 107 cfu g-1 meat of either Staphylococcus carnosus or Staphyloc...
In Vitro Stability of β-galactosidase Microcapsules
In vitro stability Microcapsule Lactase Milk
2016/4/12
The present study was carried out to examine the efficiency of microcapsules and a stability of lactase in vitro in the simulated gastric and intestinal conditions. As a coating materials, medium-chai...
The Influences of Addition of Sugar with or without L. buchneri on Fermentation and Aerobic Stability of Whole Crop Maize Silage Ensiled under Anaerobic Silos
Maize Silage L. buchneri Sugar Fermentation Aerobic Stability
2016/4/11
The whole plant of crop maize was chopped and ensiled in airtight 1-L capacity glass jars to determine the influence of residual sugar on anaerobic yeast growth and on the fermentation of lactic acid ...