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    The dietary inclusion of Portulaca oleracea to the diet of laying hens increases the n-3 fatty acids content and reduces the cholesterol content in the egg yolk

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    The effect of n-3 polyunsaturated fatty acids (PUFA)-enriched diet on yolk fatty acid profile and cholesterol content was evaluated. Dried Poutulaca oleracea (purslane: PO diet) was added to a commercial diet (C diet) at 20% of inclusion level. The effect of the supplemented diet was compared to that of C diet. Twenty-six laying hens were fed ad libitum for 21 days with the 2 diets, supplemented also with 300 mg alpha-tocopherol acetate/kg. Eggs were collected and then the fatty acids (FA) profile and the cholesterol content were analysed. The PO diet significantly reduced the saturated FA content (P < 0.05) and increased that of the polyunsaturated FA (PUFA): 18:2 n-6 (P < 0.001), 18:3 n-3 (P < 0.001) and 22:6 n-3 (DHA; P < 0.01). Both n-6 and n-3 PUFA significantly increased with the PO diet and the n-6/n-3 ratio was improved (10.4 vs 11.3; P < 0.05)

    Big Data Analysis: The Leap into a New Science Methodology

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    We had the great opportunity to review the study entitled: “Big Data Defined: A Practical Review for Neurosurgeons.” In their article, Bydon et al1 reviewed and discussed data science in relationship to the modern neurosurgical practice, providing new useful information for bridging the gap between the theory of “Big Data” and neurosurgical practice
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