Glutamine Glutamic Acid
Mostrando 1-12 de 142 artigos, teses e dissertações.
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1. Modulation of Physiologic Parameters in Molted Isa Brown Laying-Hens by Glutamine + Glutamic Acid Supplementation
ABSTRACT Feed costs are the main limiting factors in poultry industry and alternative sources of food and/or feed supplements to optimize the bird´s life cycle and to extend their production period need to be explored. This study evaluated morphometric parameters of the small intestine and gonadotropin transcript levels in Isa Brown laying hens supplemented
Braz. J. Poult. Sci.. Publicado em: 2018-04
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2. The physiological and biochemical mechanism of nitrate-nitrogen removal by water hyacinth from agriculture eutrophic wastewater
ABSTRACT Large amount of agriculturl wastewater containing high level nitrate-nitrogen (NO3 --N) is produced from modern intensive agricultural production management due to the excessive use of chemical fertilizers and livestock scale farming. The hydroponic experiment of water hyacinth was conducted for analyzing the content of NO3 --N, soluble sugar conten
Braz. arch. biol. technol.. Publicado em: 20/10/2016
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3. Effects of Dietary L-Glutamine or L-Glutamine Plus L-Glutamic Acid Supplementation Programs on the Performance and Breast Meat Yield Uniformity of 42-d-Old Broilers
ABSTRACT This study aimed at evaluating four dietary L-Glutamine (L-Gln) or L-Gln plus L-Glutamate (L-Glu) supplementation programs on the performance, breast yield, and uniformity of broilers. A total of 2,112 one-d-old male Cobb 500(r) broilers were distributed according to a randomized block design in a 2 × 4 factorial arrangement (L-Gln or L-Gln plus L-
Rev. Bras. Cienc. Avic.. Publicado em: 2015-12
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4. Ação trófica de aditivos fitogênicos, glutamina e ácido glutâmico sobre a Bursa de Fabrícius e intestino delgado de frangos de corte
Abstract The aim of this study was to evaluate the effect of phytogenic additives and glutamine plus glutamic acid, associated or not, on histomorphometry of bursa of Fabricius and small intestine, oocyst count and lesion scores, and carbon turnover of duodenal mucosa of broiler chickens infected with Eimeria acervulina. A total of 450 male broiler chickens
Pesq. Vet. Bras.. Publicado em: 2015-07
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5. Sources of trophic action on performance and intestinal morphometry of broiler chickens vaccinated against coccidiosis
The aim of this experiment was to evaluate the effect of sources of trophic action (glutamine alone, glutamine associated with glutamic acid and yeast) associated with vaccination against coccidiosis on the performance and morphometry of the small intestine of broilers. In the trial, 1,200 broiler chicks were distributed according to a completely randomized
Rev. Bras. Cienc. Avic.. Publicado em: 2014-12
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6. Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods
L-glutaminase and glutamic acid decarboxylase (GAD) catalyzes the hydrolysis of L-glutamine and glutamate, respectively. L-glutaminase widely used in cancer therapy along with a combination of other enzymes and most importantly these enzymes were used in food industries, as a major catalyst of bioconversion. The current investigation was aimed to screen and
Food Sci. Technol. Publicado em: 2014-12
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7. Phytogenic additives and glutamine plus glutamic acid in broiler diets
The objective of this study was to evaluate the effect of the dietary supplementation of phytogenic additives (PAs) and glutamine plus glutamic acid (Gln/Glu), associated or not, in replacement of antibiotic growth promoters and anticoccidials (AGP/AC) on the performance and carcass yield of broilers. Five hundred male Cobb broilers were housed in an experim
Rev. Bras. Cienc. Avic.. Publicado em: 2013-12
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8. Anticoccidial, glycine and glutamine/glutamic acid use on diets with different threonine/lysine ratios for broiler chickens raised under health challenge / Uso de anticoccidiano, de glicina e de glutamina/ácido glutâmico em dietas com diferentes relações treonina /lisina para frangos de corte criados sob desafio sanitário
Two experiments with 4680 Cobb male broiler chickens were accomplished in order to evaluate different digestible threonine/digestible lysine ratios in rations with or without anticoccidial, glycine and glutamine/glutamic acid. In the first experiment three digestible threonine/ digestible lysine ratios were evaluated in rations supplemented or not with antic
Publicado em: 2009
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9. Lactose e glutamina mais ácido glutâmico em rações para leitões desmamados aos 21 dias de idade / Lactose and L-glutamine plus L-glutamic acid in diets for piglets weaned at 21 days of age
Com o objetivo de avaliar o efeito de diferentes níveis de lactose e da inclusão de glutamina + ácido glutâmico nas rações sobre o desempenho, a morfometria da mucosa e a composição da microbiota intestinal dos animais, utilizou-se 126 suínos mestiços comerciais, desmamados aos 21 1 dias de idade, com peso inicial de 6,12 0,70 Kg, distribuídos em
Publicado em: 2009
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10. Glutamine, glutamic acid and or yeast extract in the diet of weaned pigs / Glutamina, ácido glutâmico e ou extrato de levedura na dieta de leitoes desmamados
The present study aimed to evaluate the effects of the supplementation of different sources of protein concentrates, glutamine, acid glutamic and or yeast extract in diets of piglets from 26 to 44 days of age. At 22nd day of age, weaning day, 210 piglets, females and castrated males, crossbred of Landrace, Large White and Duroc races, with 6,79 kg average we
Publicado em: 2008
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11. Perfil de aminoÃcidos nos frutos verdes do cafeeiro processados por via seca e via Ãmida / Amino acids profile in the unripe arabica fruits by dry and wet processing
The quality of natural coffee produced in Brazil is quite variable. During harvest, fruits at different stages of maturation can be found. Since manual and selective harvesting are economically prohibited, unripe fruits are naturally present in BrazilÂs post harvest. Processing operations can minimize this problem, providing correct processing techniques ar
Publicado em: 2008
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12. Limites minimos de sensibilidade e caracterização da qualidade de gosto para 21 aminoacidos
A determination of thresholds of difference and taste for 21 L-amino acids was carried out employing five concentrations with decreasing percentages in logarithmic scale and using distilled water as control. Three series of experiments were conducted using concentration ranges of 0.5 - 0.0312%; 0.125 - 0,0078% and 0.0078 - 0.0004%, respective1y. The tasting
Publicado em: 1975