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Articles 31 - 32 of 32
Full-Text Articles in Nutrition
Every Part Of Yeast Is The Best Part, Matthieu Baulez, Bruno Bertaud, Lisa Saibi
Every Part Of Yeast Is The Best Part, Matthieu Baulez, Bruno Bertaud, Lisa Saibi
Proceedings of the Arkansas Nutrition Conference
Yeasts are single-cell, eukaryotic microorganisms classified in the fungi kingdom. They are generally around 10μm in size, have a nuclear membrane, a cell wall, and a cytoplasmic content. Yeasts are characterized as heterotrophs, which means they rely on organic material as sources of energy and nutrients. Not all yeasts are equal. There are about 60 genera and about 1,500 species of yeasts. Only a few are used commercially. Thanks to its exceptional fermentative capacities and nutritional properties, Saccharomyces cerevisiae is the main yeast used in food, beverage and baking as well as in animal nutrition. The main types of yeasts …
Mineral Nutrition In Broilers: Where Are We At?, Rick J. Kleyn, Mariana Ciacciariello
Mineral Nutrition In Broilers: Where Are We At?, Rick J. Kleyn, Mariana Ciacciariello
Proceedings of the Arkansas Nutrition Conference
Mineral nutrition remains an essential consideration for broiler nutritionists. The complex interactions between different minerals sources, other ingredients, and the broiler itself, coupled with their relatively low costs, have led to the current status of elevated levels of minerals in broiler diets. New perspectives on sustainability have brought about a rethink of the way we formulate practical diets. There are considerable opportunities for reducing macro minerals such as calcium and phosphorus, particularly for older birds. Our understanding of attaining an ideal dietary cation-anion balance is confused by the lack of clarity in measuring the balance and the bird’s ability to …