Wyniki wyszukiwania

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Sources of omega-6 fatty acids do not alter the rumen degradation and transit of fibre from dairy cow diets

100%

Bettero V. P., Gandra J. R., Nunes H. V. N., Freitas,Jr J. E., Barletta R. V., Carvalho M. V., Detmann E., Pereira J. C.

Journal of Animal and Feed Sciences

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2013

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tom 22

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nr 4

The objective of this study was to evaluate the behaviour of fibre in the digestive tract on the basis of the passage kinetics of forage and concentrate particles in cows fed different omega-6 fatty-acid sources. The scientific hypothesis of this study was that omega-6 fatty acids do not interfere with the digestion of fibre in the diets of dairy cows. Five primiparous lactating Holstein cows were used in the experiment. The experimental diets were: control (C), ground soyabean (GS), cottonseed (CS), soyabean oil (SO), calcium salts of fatty acids (CSFA). The global mean estimates for the parameters of passage rate (γ) were 0.038 and 0.055 h–1 for forage and concentrate, respectively. The only significant effect with respect to the passage rate was a high negative correlation between the concentrate passage rate and dry matter intake. There was less undegradable neutral detergent fibre (NDF) in treatments without added lipid. Dietary supplementation with lipid sources does not alter the kinetic parameters of roughage and concentrate particle passage or in vitro NDF degradation. Sources of omega-6 fatty acids do not alter the rumen degradation and transit of fibre.

2

The effect of PUFA containing seeds on quality of rice cakes

84%

Samotyja U., Patek L.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

3

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Chia seeds (Salvia hispanica): health promoting properties and therapeutic applications - a review

84%

Marcinek K., Krejpcio Z.

Roczniki Państwowego Zakładu Higieny

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2017

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tom 68

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nr 2

Chia has been known for over 5,500 years. Chia seeds were one of the most important components of the diet of Mayas and Aztecs. The chemical composition and technological properties of chia give the plant a high nutritional potential. Chia is a good source of polyunsaturated fatty acids: omega-3 and omega-6, soluble dietary fiber. It also contains appreciable amount of proteins and phytochemicals. Nutritional value of chia is the reason why it is used in prophylaxis of several non-infectious diseases such as obesity, hypertension, cardiovascular diseases (CVDs), cancer and diabetes. Nutritional and therapeutic aspects of chia are currently being researched by many scientific centres. The aim of this article is to present the nutritional and therapeutic values of chia.

4

Health-oriented cold meats

84%

Woicka-Bekas E.

Polish Food

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2010

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nr 1

5

The necessity of adequate nutrition with diets containing omega-3 and omega-6 fatty acids for proper brain development, function and delayed aging: Review

67%

Kochman K., Czauderna M.

Journal of Animal and Feed Sciences

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2010

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tom 19

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nr 4

6

Współczesna suplementacja bydła mlecznego

43%

Niedzwiecka E.

Weterynaria w Terenie

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2021

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tom 15

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nr 1

Ograniczanie wyników

2 Journal of Animal and Feed Sciences

1 Polish Food

1 Polish Journal of Food and Nutrition Sciences

1 Roczniki Państwowego Zakładu Higieny

1 Weterynaria w Terenie

1 Barletta R. V.

1 Bettero V. P.

1 Carvalho M. V.

1 Czauderna M.

1 Detmann E.

1 Freitas,Jr J. E.

1 Gandra J. R.

1 Kochman K.

1 Krejpcio Z.

1 Marcinek K.

1 Niedzwiecka E.

1 Nunes H. V. N.

1 Patek L.

1 Pereira J. C.

1 Samotyja U.

1 Woicka-Bekas E.

1 2021

1 2017

1 2013