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Full-Text Articles in Life Sciences
Induction Of Parturition In The Ovine, Ernest L. Harman
Induction Of Parturition In The Ovine, Ernest L. Harman
Electronic Theses and Dissertations
The effects of flumethasone and prostaglandin F2 (PGF) on the time of parturition were studied in the ewe. Pregnant ewes with known conception dates were allotted into a 3 x 3 x 2 factorial designed experiment (1973 study) and into a completely random designed experiment (1974 study). In the 1973 study treatments consisted of three hormones (flumethasone, PGF and saline control), three levels (low, .5 mg flumethasone, 5 mg PGF, 1 cc saline; medium, 1.0 mg flumethasone, 10 mg PGF, 2 cc saline; high, 1.5 mg flumethasone, 15 mg PGF, 3 cc saline) and two routes of administration (IM …
Factors Affecting The Development Of Lipase Flavor In Butter, Lawrence I. Bell
Factors Affecting The Development Of Lipase Flavor In Butter, Lawrence I. Bell
Electronic Theses and Dissertations
Current trends in the dairy industry have resulted in an increase in the incidence of lipase flavored butter. Raw cream, fresh and aged 24 h, was divided into 3 fractions and heat treated at temperatures of 72 C, 85 C, and 93 C. Each fraction of cream was churned into butter, with the butter divided and stored at -28. 9 C and 4.4 C. Lipase flavor development was measured organoleptically, by acid degree value (ADV), and free fatty acids (FFA) using a colorimetric procedure. Age of the cream had a significant effect (P< .01) on FFA and. ADV .levels, whereas heat treatment .of the cream had a significant effect (P< .01) on flavor only. Storage time had a significant effect (P< .01) on FFA, ADV, and flavor and the temperature of storage had a significant effect (P< .01) on FFA ·and flavor. Correlation between FFA and ADV was 0.86. There was no correlation between flavor and either JTFA or ADV
Amino Acid Additions To A Low Protein Corn-Soy Diet For Egg Production, Ali Baghaye Kashani
Amino Acid Additions To A Low Protein Corn-Soy Diet For Egg Production, Ali Baghaye Kashani
Electronic Theses and Dissertations
The present study was conducted to determine if the protein level of layer diets could be lowered from the: commonly used 16 percent to 12 percent by supplementation of some of the essential amino acids without reducing the performance of hens. The amino acids used were methionine, lysine, tryptophan and isoleucine. Egg production, egg shell thickness, interior egg quality, body weight, feed efficiency and free amino acid content of the albumen of eggs produced were criteria used to measure the (--) to treatment.