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Yield and fibre content of maize plants cultivated for green matter in Poland

100%

Gasiorowska B., Plaza A., Rzazewska E., Waranica M.

Acta Scientiarum Polonorum. Agricultura

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2020

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tom 19

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nr 1

2

The effect of fibre level in the mixture on the state of intestinal epithelium of fatteners

100%

Rekiel A., Wiecek J., Cichowicz M., Bielecki W., Wieszczy P.

Annals of Warsaw University of Life Sciences - SGGW. Animal Science

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2014

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tom 53

The purpose of the work was to determine the effect of the fi bre content in the mixture on morphometric traits of intestinal epithelium of fatteners. In one-phase fattening, 14 crossbred pigs were classifi ed into two groups and ad libitum fed the mixtures, differing in the composition and nutritional value, including the level of crude fi bre (control group – C – 3.4%; experimental group – E – 12%) but with the maintained energy-protein ratio (1 : 13). At the age of 180 days, the fattening was completed; the weight of the pigs from C group was equal to ca. 100 kg and that one of the pigs from group E was by ca. 26 kg lower. The rate of growth of pigs from group E as compared to the animals from group C was slower (P ≤ 0.01). After slaughter, morphometric evaluation of the scrapes from the following three segments of the small intestine was carried out: duodenum, jejunum and ileum. There was found a lower mitosis index (the number of divisions per one crypt) of the intestinal epithelium cells of the pigs from group E as compared to group C (duodenum, P ≤ 0.01). The height of the epithelial cells in crypts and depth of crypts in three examined segments of small intestine (D, J, I) was higher in group E vs. group C (P ≤ 0.05; P ≤ 0.01), whereas the villus height was lower in group E vs. group C. The fi bre level in the mixture affected the direction and level of changes in the examined indicators, characterizing the morphometric traits of intestinal epithelium.

3

Zmiennosc skladu chemicznego odtluszczonych nasion rzepaku o niskiej zawartosci wlokna.

84%

Ochodzki P., Piotrowska A.

Rośliny Oleiste - Oilseed Crops

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1997

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tom 18

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nr 2

511-524

4

Analysis of the properties of meat batter with fat replaced of wheat and oat fiber

84%

Baranowska H. M., Piotrowska E., Rezler R., Dolata W.

Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu

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2007

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tom 01

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nr 2

5

The effect of pH and stabilization time on apparent viscosity of aqueous dispersion of wholemeal barley flour

67%

Zarzycki P., Wirkijowska A., Sobota A., Sykut-Domanska E.

Acta Agrophysica

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2019

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tom 26

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nr 2

6

Wartość odżywcza grochu (Pisum sativum L.)

59%

Hiszpanska C., Zaleski J., Rutczynska-Skonieczna E., Karkocha I., Chojnicka B., Bojankiewicz M.

Roczniki Państwowego Zakładu Higieny

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1958

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tom 09

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nr 1

7

Analiza genetyczna mieszańców pokolenia F1 lnu włóknistego pod względem zawartości włókna

59%

Praczyk M., Bocianowski J., Silska G.

Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin

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2011

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nr 260-261

8

Wplyw koncentratu rybno-mineralnego [KR-M] na wykorzystanie podstawowych skladnikow pokarmowych i mineralnych u tucznikow

51%

Usydus Z., Korniewicz D., Dobrzanski Z., Korniewicz A.

Acta Scientiarum Polonorum. Medicina Veterinaria

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2006

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tom 05

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nr 1

33-41

9

Wplyw roznych rodzajow wlokna zawartego w pozywieniu na zawartosc cholesterolu w organizmie

51%

Hanczakowski P.

Biuletyn Informacyjny. Instytut Zootechniki

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1999

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tom 37

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nr 2

5-10

Ograniczanie wyników

Yield and fibre content of maize plants cultivated for green matter in Poland

The effect of fibre level in the mixture on the state of intestinal epithelium of fatteners

Zmiennosc skladu chemicznego odtluszczonych nasion rzepaku o niskiej zawartosci wlokna.

Analysis of the properties of meat batter with fat replaced of wheat and oat fiber

The effect of pH and stabilization time on apparent viscosity of aqueous dispersion of wholemeal barley flour

Wartość odżywcza grochu (Pisum sativum L.)

Analiza genetyczna mieszańców pokolenia F1 lnu włóknistego pod względem zawartości włókna

Wplyw koncentratu rybno-mineralnego [KR-M] na wykorzystanie podstawowych skladnikow pokarmowych i mineralnych u tucznikow

Wplyw roznych rodzajow wlokna zawartego w pozywieniu na zawartosc cholesterolu w organizmie