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Full-Text Articles in Life Sciences
Understanding Corn Variability, Edgar O. Oviedo-Rondón
Understanding Corn Variability, Edgar O. Oviedo-Rondón
Proceedings of the Arkansas Nutrition Conference
Corn is the most common feed ingredient used in poultry nutrition. Maize contributes with up to 65% of the metabolizable energy and 20% of crude protein in poultry diets (Gehring et al., 2013; Dei, 2017). Its average nutritional value is well-known, but it is accepted that the variability in its composition and energy value is a very common issue with great impact on poultry performance and health (Cowieson, 2005; Gehring et al., 2013; Latham et al., 2016; Montanhini-Neto et al., 2017). Corn variability affects growth, feed conversion, flock uniformity, digestibility, AMEn, digesta viscosity, gut microbiota composition, …
Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten-Free Bread, Zachary Christman
Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten-Free Bread, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
This article highlights the use of soy flour to improve the protein and fiber of gluten free bread. Also, the use of an extrusion process on soybean and corn flour blends improves the volume and texture of the bread. A full listing of the ingredients and method for production of higher quality gluten free bread is included.