Digital Commons Network^™

Treatment Of Low Quality Forages By Hydrogen Peroxide And(Or) Anhydrous Ammonia And Their Utilization In Ruminant Nutrition, Mohammed Diouri

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three experiments were conducted to evaluate low quality forages treatment by anhydrous ammonia (NH₃) and(or) hydrogen peroxide (H₂O₂).

In experiment I, a control and three treatments of barley straw were compared: NH₃, NH₃ after rehydration of the straw with water (NH₃+H₂O), and NH₃ after rehydration with a H₂O₂ solution (NH₃+H₂O₂). Forages were fed, with a supplement, at two levels of intake (ad libitum and 75% of ad lib.). Treatments were administered in a split-plot in a Latin …

Effects Of Palatability Of Food On The Conditioning Of Hunger In Rats, Elizabeth Yates Hill

Psychology Theses & Dissertations

An experiment was conducted to study the association of foods of different levels of palatability and environmental events present during eating. Rats were exposed to different. foods in a start box and then allowed to run to a goal box containing food of a lesser or equal palatability. All animals showed a decrease in latency to eat in the start box and an increase in the amount of food consumed in the start box, with no significant differences in treatment groups at the end of conditioning. Although all groups, including the control group did run faster and eat more over …

News And Notes 1993, Vol.3, No.16, The Rockefeller University

News and Notes 1993

No abstract provided.

1993 South Dakota Beef Report, Department Of Animal And Range Sciences, South Dakota State University, Agricultural Experiment Station, South Dakota State University, Cooperative Extension Service, South Dakota State University

South Dakota Beef Report, 1993

This is the complete 1993 South Dakota Beef Report. The articles published in this report summarize many of the beef cattle research activities conducted at South Dakota State University during 1993. The articles in this report have many levels of application. Some information has immediate application for your farm, ranch, or agribusiness. The articles include information on nutrition , breeding and genetics, management, health, growth and development, and economics of the cattle and beef industry in South Dakota.

An Overview Of The Role Of Fat In Nutrition And Formulation And Its Measurement In The Live Animal, Meat Carcass And Processed Meat Products, Paul B. Newman

Food Structure

The role of fat in nutrition and health is complex but one about which consumers have only recently become aware. As a consequence of changing consumer attitudes and because fat affects many physical attributes in food, raw material suppliers and food manufacturers have attempted to improve the range and nutritional composition of available foodstuffs. However, with a substantial price difference between fat and lean, and ever-increasing demands for improved throughputs and operational cost performance, producer and manufacturing sectors require rapid, accurate methods of fat measurement suitable for commercial application. These are only just beginning to become available but should ultimately …

Nf93-116 Food Guide Pyramid Fruit Group, Linda S. Boeckner

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses the food group's importance in the food pyramid.

A Course Of Study In Food And Nutrition For Eighth Grade Students, Denise Ann Thomas

Graduate Theses and Dissertations

No abstract provided.

Nf93-115 The New Food Label, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact explains the food labels introduced in 1993.

Nf93-119 Food Guide Pyramid Breads, Cereals, Rice And Pasta, Linda S. Boeckner

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses the role of breads, cereals, rice and pasta in the food pyramid.

Nf93-117 Food Guide Pyramid Vegetable Group, Linda S. Boeckner

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses the role of vegetables in the food pyramid.

Nf93-156 Nutrition For Tobacco Smokers & Chewers, Judy A. Driskell

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses nutrition for tobacco smokers and chewers.

Moose (Alces Alces L.) Browsing In Young Scots Pine Stands In Relation To The Characteristics Of Their Winter Habitats, Risto Heikkila, Sauli Harkonen

Aspen Bibliography

Moose (Alces alces L.) browsing was studied in young Scots pine (Pinus sylvestris L.) stands mixed with deciduous trees in high-density winter ranges. The proportional use of twig biomass decreased as the availability increased. The total as well as proportional biomass consumption were higher on the moist than on the dry type of forest. The per tree consumption of pine was higher on the moist type, where the availability of pine was lower. Deciduous trees were more consumed on the moist type, where their availability was relatively high. The consumption of pine saplings increased as the availability of …

Planning For Basic Needs In India: A Supplement., Monoj Kumar Panda Dr.

Doctoral Theses

Problems of economic development have received a great deal of attention in the last four decades. This has led to the evolution of several development goals like growth, redistribution, poverty alleviation and basic needs satiafac- tion. Initially, development atrategies e eared to were achieve maximum feasible growth rates. It was generally felt that the benefits of growth would spread widely to different sections of the population and in particular would percolate to the lower income groups. Judged by growth in national income, the development efforts have been successful, though to varying ext ent in different countries. But the percola- tion …

Cross-Cultural Association Between Dietary Animal Protein And Hip Fracture: An Hypothesis, Benjamin Jac Abelow

Yale Medicine Thesis Digital Library

Age-adjusted female hip fracture incidence has been noted to be higher in industrialized countries than non-industrialized countries. A possible explanation which has received little attention is that elevated metabolic acid production associated with a high animal protein diet might lead to chronic bone buffering and bone dissolution. In an attempt to examine this hypothesis, cross-cultural variations in animal protein consumption and hip fracture incidence were studied. When female fracture rates derived from 34 published studies in 16 countries were regressed against estimates of dietary animal protein, a strong, positive association was found. This association could not plausibly be explained by …

Rp92-438 Food Additives: What Are They?, Patricia Redlinger, Diane Nelson

University of Nebraska-Lincoln Extension: Historical Materials

Fewer and fewer Americans produce their own food, yet consumers demand and enjoy a food supply that is flavorful, nutritious, convenient, readily available, safe, abundant, varied, and reasonably priced. Food additives and technology make that possible.

This research publication covers what food additive are, why are they used, how they are regulated, and what can individuals do when they are concerned about food additives. It also contains a guide to food additives table.

Nf92-75 Iron, H. Darlene Martin, Harriet Kohn

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses iron in the diet.

1992 South Dakota Beef Report, Department Of Animal And Range Sciences, South Dakota State University, Agricultural Experiment Station, South Dakota State University, Cooperative Extension Service, South Dakota State University

South Dakota Beef Report, 1992

This is the complete 1992 South Dakota Beef Report.

Nf92-63 Cholesterol In Your Blood, Harriet Kohn, Linda S. Boeckner

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses blood cholesterol.

What Is Protein, Georgia C. Lauritzen

All Archived Publications

No abstract provided.

Asparagus, Alvin R. Hamson

All Archived Publications

No abstract provided.

Cauliflower, Alvin R. Hamson

All Archived Publications

No abstract provided.

Broccoli, Alvin R. Hamson

All Archived Publications

No abstract provided.

Elderberries, Georgia C. Lauritzen, Carl M. Johnson

All Archived Publications

No abstract provided.

G92-1113 Family Nutrition Guide, Harriet Kohn, H. Darlene Martin

University of Nebraska-Lincoln Extension: Historical Materials

This guide will help you make healthful food choices for yourself and family members over two years old.

Is your diet healthful? Write out what you and/or your family eat for one full day. Use the Dietary Guidelines (below) and the Food Guide Pyramid (center fold) to evaluate what was eaten. Check the last page for weight information. Now you are ready to plan to meet your nutritional needs.

Ec92-219 Nebraska Swine Report, Robert A. Kunkle, Gerald Duhamel, Alex Hogg, Paul M. Ermer, Phillip S. Miller, Austin J. Lewis, Gary F. Louis, Joel Wenninghoff, Randy Saner, Sara Wiseman, Murray Danielson, Karen J. Wedekind, Barbara E. Straw, Jerre Johnson, Duane Reese, Jeff Ingalls, Clyde H. Naber, Michael C. Brumm, George Vatzias, Dwane R. Zimmerman, William Ahlschwede, William C. Weldon, Larry L. Bitney

University of Nebraska-Lincoln Extension: Historical Materials

This 1992 Nebraska Swine Report was prepared by the staff in Animal Science and cooperating departments for use in the Extension and Teaching programs at the University of Nebraska-Lincoln. Authors from the following areas contributed to this publication: Swine Nutrition, swine diseases, pathology, economics, engineering, swine breeding, meats, agronomy, and diagnostic laboratory. It covers the following areas: breeding, disease control, feeding, nutrition, economics, housing and meats.

Nf92-62 Dietary Fiber, Linda S. Boeckner

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses dietary fiber.

Ec92-270 Conducting Pig Feed Trials On The Farm, Duane Reese, Walter W. Stroup

University of Nebraska-Lincoln Extension: Historical Materials

The purpose of this publication is to provide fundamental information that must be understood before attempting to conduct a feed trial. The concepts and procedures described here are valid for most situations involving a comparison of two feeds. Any trial involving more than two feeds raises issues that are beyond the scope of this publication. Those issues are covered in university statistics courses on design and analysis of experiments.

We suggest that pork producers adopt a "best cost" feeding program tailored to the operation and based on sound nutritional principles. Feed cost per pound of gain is a major item …

G92-1088 Pregnancy And Lactation, H. Darlene Martin

University of Nebraska-Lincoln Extension: Historical Materials

Nutrition information for the pregnant and lactating woman.

Eating the right foods during pregnancy is important for you and your unborn baby. Your developing baby depends on you to provide the quality and quantity of food needed for a healthy start in life. Your unborn baby depends totally on you for nourishment.

What is best for you to eat is also best for the baby. Eating a well-balanced diet each day is one of the best ways to make certain you and your baby are getting all the needed nutrients to support growth and development.

A well balanced diet is …

Ec92-443 Let's Preserve: Fermented And Pickled Foods, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

Pickles and relishes are very popular as a condiment to serve with meals. They are easy to make; however, the steps are very important to follow to insure a safe product. Many vegetables can be pickled. Cucumbers and cabbage are the main vegetables that are pickled.

Two types of pickling methods can be used to make a variety of pickled products: fermented pickles and fresh-pack or quick pickles.

Nf92-60 Feeding The Club Calf Properly, Scott Brady, Rick Stock, Doyle Wolverton

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact suggests a set of diets for club calves.