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Full-Text Articles in Nutrition
Understanding Functional Benefits Of Isoleucine And Arginine On Poultry Performance And Health., Roshan Adhikari, Jason T. Lee, Keith Haydon
Understanding Functional Benefits Of Isoleucine And Arginine On Poultry Performance And Health., Roshan Adhikari, Jason T. Lee, Keith Haydon
Proceedings of the Arkansas Nutrition Conference
Poultry industry is rapidly moving towards utilizing the best ingredients to precisely feed the birds for better performance, welfare, health, and profitability. One of the practices that evolved over time with research is better optimization of amino acid utilization in the diets thus changing the crude protein landscape. Historically, if we compare the modern diets to diets from 1980, significant changes are visible in the use of unbound or crystalline amino acids leading to reduced levels of CP and reduced unutilized nitrogen in the diets. Multiple feed-grade amino acids are available in a cost-effective manner in poultry diets. Multiple research …
Free Fatty Acid Removal From Oil Using Magnetic Nanoparticles, Daniel Sabo
Free Fatty Acid Removal From Oil Using Magnetic Nanoparticles, Daniel Sabo
Proceedings of the Arkansas Nutrition Conference
Unprocessed crude oils consist of some amount of triglycerides as well as free fatty acids (FFAs). FFAs are virtually absent in oils from living tissue. They are formed by enzymatic action after the animal has been slaughtered. Hydrolysis of ester bonds in lipids, which results in the formation of FFA from the triglycerides, may be caused by enzymatic action, heat, or moisture. This release of short-chain fatty acids is the reason for rancid flavor and odor. Furthermore, the presence of FFAs can self-catalyze and release more FFAs from triglycerides. FFAs are susceptible to oxidation, which leads to oxidative rancidity. This …