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Full-Text Articles in Life Sciences
Proportional Assessment Of X And Y Chromosome-Bearing Spermatozoa In Bull And Boar Ejaculates Using Conventional And Real-Time Pcr Techniques, Julius Braden Paul
Proportional Assessment Of X And Y Chromosome-Bearing Spermatozoa In Bull And Boar Ejaculates Using Conventional And Real-Time Pcr Techniques, Julius Braden Paul
LSU Doctoral Dissertations
Considerable variation in the percentage of Y-chromosome bearing spermatozoa (%Y-CBS) between ejaculates in the same male has been reported. Collection regime has been speculated to influence the degree of variation in %Y-CBS in bull ejaculates (Chandler et al., 1998). Experiments were designed to evaluate the effects of two collection regimes on %Y-CBS. Conventional PCR combined with gel electrophoresis and image analysis was employed to determine %Y-CBS in ejaculates from two bulls collected on 7-day intervals and two bulls on 21-day intervals. Real-time PCR technology was used to quantify %Y-CBS in the same ejaculates. Boar ejaculates were also analyzed with both …
Characteristics Of Fat Free Yogurt As Influenced By The Incorporation Of Folic Acid, Charles August Boeneke
Characteristics Of Fat Free Yogurt As Influenced By The Incorporation Of Folic Acid, Charles August Boeneke
LSU Doctoral Dissertations
Folic acid fortification is used in the prevention of neural tube defects such as spina bifida and ancencephaly, heart defects, facial clefts, urinary tract abnormalities, and limb deficiencies. Although yogurt is not a good source of folic acid, fortification could aid in prevention of above mentioned defects. Fortification of yogurt with folic acid may or may not change its physico-chemical characteristics. Fat free sugar free yogurt was manufactured using 0, 25%, 50%, 75% and 100% of the recommended daily allowance of 400 micrograms of folic acid. Treatments included addition of folic acid at these levels before and after pasteurization. Lemon …
The Effects Of Composition And Processing Of Milk On Foam Characteristics As Measured By Steam Frothing, Michael Levy
The Effects Of Composition And Processing Of Milk On Foam Characteristics As Measured By Steam Frothing, Michael Levy
LSU Master's Theses
Steam frothing of milk is required to produce an acceptable foam for many espresso coffee drinks. Specific aspects of composition and processing may affect the foaming properties of milk. The aim of this study was to determine the effect of fat content, heat treatment, free fatty acid addition and storage time on the frothing properties of milk. The four treatments included: fat content (0.08% and 3.25%), pasteurization temperatures (171°F for 15 seconds and 210°F for 45 seconds), pre and post-pasteurization addition of lauric acid solution (0.0% and 2.0% of 0.5 M concentration) and storage time (1 and 10 days). For …
Effects Of Free Methionine And Lysine On In Vitro Fermentation And In Vivo Performance And Ruminal Fermentation Of Late Lactation Holstein Cows, Yi-Hua Chung
LSU Master's Theses
Two experiments were conducted to investigate the effects of free Met and Lys supplementation on ruminal fermentation in vitro and in vivo. In the in vitro study, supplementation of Met and Lys had effects on concentrations of total VFA and NH4+, proportions of acetate, propionate, butyrate, isovalerate, valerate, and the ratio of acetate to propionate. Percentages of microbial N synthesis in effluent pellets were not affected by supplementing Lys and Met. The combination of 0.52% Met and 1.03% (90% DM) Lys resulted in the highest concentration of total VFA, second highest concentration of NH4+, …