1,720,958 research outputs found
INFLUENCE OF DEHYDRATED MEDICAGO SATIVA ON QUALITY CHARACTERISTICS OF MARCHIGIANA BEEF
Full text linkThe composition of cattle diets is one the most important parameters influencing meat quality .Effects of pasture alone and supplementation with dehaydrated Medicago sativa on carcass and meat quality were studied in Marchigiana beef cattle, in particular lipid and stability. Meat quality measurements were made on Longissimus dorsi (LD) muscle in 20 animals slaughtered at 660-700 kg. The amount of lipids in the control group was lower with higher percentage of polyunsaturated fatty acids (PUFA), especially linoleic (C18:2) and linolenic (C18:3) acid. There were significant differences (P≤0.01) of TBARS values that were higher in the group fed with supplementation of Medicago sativa than in the other group, the control one
Effect of whey supplementation on the fatty acids composition of chicken eggs
No full textOne trial with two groups of hens carried out to investigate the influence of whey supplementation on egg yolk quality. For the experiment group was used a solution of water 10% and 90% while for the control group was used only water (100%). Eggs from each treatment were analyzed after four weeks of feeding and were collected daily and stored at 4 °C. Eggs were boiled in water at 100 °C for 10 Min.The whey supplementation carried out egg yolks with different aromatic profile and similar fatty acid composition compared to sample coming from the control group. The color and the lipid content are not different between the two groups even if in the experimental group color was always higher then the control, probably due to an antioxidant effect of some compound present in the whey. [...
Influence of Oral Supplementation with Whey on Egg Quality Characteristics and Fatty Acid Composition
No full textThe effects of whey supplementation on egg quality characteristics and fatty acid composition were studied. A total of 240 ISA hens were used and divided into two uniform groups: for the experiment group was used a solution of water 10% and whey 90% while for the control group was used pure water (100 %). Eggs were collected daily after 30 days of feeding and stored at 4 °C during the experiment. Lastly eggs were boiled in water at 100 °C for 10 minutes and then be analyzed (0 days). The advance of the oxidative state was also assessed at 6 days after cooking. The whey supplementation carried out egg yolks with different % of some volatile compounds and similar lipids and fatty acid composition compared to samples coming from the control group. The colour and lipid oxidative stability of egg yolk are significantly different between the two groups. MDA value was lower in the experimental group, while the colour was higher than the control, probably due to an antioxidant effect of some compounds present in the whey. Supplementation of whey in the diet of laying hens has positive effects on the quality of eggs, especially on oxidative stability
BIOGENIC AMINES CONTENT OF POULTRY BREAST STORED UNDER DIFFERENT CONDITIONS AT + 4°C FROM TWO DIFFERENT INDUSTRIAL GENOTYPE CHICKENS
Full text linkIn this experimental work, forty breast chickens of two different industrial genotype, were analysed at 4, 8, 11 and 15 days from slaughtering. All breast chickens were divided in two groups. A group was stored at 4°C, and the other was stored at 4°C in sterilised water added with antibiotic (400 mg/l Enrofloxacin). BAs quantitative determination was carried out by means of HPLC, with spectrophotometric-UV detection. The amines were extracted in HClO4 and derivatised by dansylchloride. In the samples stored in sterile water added with antibiotic, no bacterial growth was observed until the end of the experimental period. Significant differences in BAs accumulation were observed between the two samples groups, while BAs content was different during time. In fact, in samples stored in sterilised water added with the antibiotic, the presence of some BAs, such as spermine and spermidine, was revealed, probably due to the action of tissue enzymes
Effect of Vitamin E Supplementation on Egg Yolk Quality and Oxidative Stability
Full text linkThis study was carried out to evaluate the effect of dietary vitamin E supplementation on oxidative stability in cooked egg yolk. A total of 240 ISA hens were used and divided into two uniform groups: water with a vitamin E supplementation (450 ppm) was used in the experimental group, while for the control group only pure water (100%) was used. Eggs were collected daily after 30 days of feeding and stored at 4°C. Lastly eggs were boiled in water at 100°C for 10 minutes and egg quality was immediately tested (0 days). The advance of the oxidative state was further assessed at 6 days of storage at 4°C after cooking. The obtained results show that the colour and α-tochopherol concentration of egg yolk were significantly different between the two groups, at 0 days. The malondialdehyde (MDA) value and hexanal % were higher at the two storage time after cooking in the control group than the experimental one, probably due to antioxidant activity of vitamin E. During storage, the oxidative stability decreases in both groups
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
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