Academic literature on the topic 'Rice milling; Poultry feed'
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Journal articles on the topic "Rice milling; Poultry feed"
Nwoche, G. N., G. S. Ojewola, and A. H. Akinmutimi. "Utilization of rice milling waste (RMW) in local turkey diets: effect on haematological indices and blood chemistry." Nigerian Journal of Animal Production 38, no. 2 (February 1, 2021): 115–21. http://dx.doi.org/10.51791/njap.v38i2.2802.
Full textR., Orchidea, Armanto Armanto, Lidia Yustianingsih, and M. Rachimoellah. "PENGARUH KECEPATAN PENGADUKAN DAN SUHU REAKSI PADA ESTERIFIKASI MINYAK MENTAH DEDAK PADI BERKANDUNGAN ASAM LEMAK TINGGI." Sains & Teknologi 1, no. 3 (October 17, 2019): 76. http://dx.doi.org/10.24123/jst.v1i3.2239.
Full textRuekkasaem, Lakkana, and Montalee Sasananan. "Optimal Parameter Design of Rice Milling Machine Using Design of Experiment." Materials Science Forum 911 (January 2018): 107–11. http://dx.doi.org/10.4028/www.scientific.net/msf.911.107.
Full textHardini, Dini. "The Nutrient Evaluation of Fermented Rice Bran as Poultry Feed." International Journal of Poultry Science 9, no. 2 (January 15, 2010): 152–54. http://dx.doi.org/10.3923/ijps.2010.152.154.
Full textOnunkwo, D. N., and O. A. Ekine. "Performance of broiler chickens fed diet containing fermented maize milling waste." Nigerian Journal of Animal Production 47, no. 1 (December 19, 2020): 214–20. http://dx.doi.org/10.51791/njap.v47i1.232.
Full textBryden, Wayne L., and Xiuhua Li. "Amino acid digestibility and poultry feed formulation: expression, limitations and application." Revista Brasileira de Zootecnia 39, suppl spe (July 2010): 279–87. http://dx.doi.org/10.1590/s1516-35982010001300031.
Full textCéspedes, Angel E., and Gonzalo J. Diaz. "Analysis of Aflatoxins in Poultry and Pig Feeds and Feedstuffs Used in Colombia." Journal of AOAC INTERNATIONAL 80, no. 6 (November 1, 1997): 1215–19. http://dx.doi.org/10.1093/jaoac/80.6.1215.
Full textEsonu, B. O. "SUBSTITUTION VALUE OF A MIXTURE OF RICE MILLING BY-PRODUCTS FOR MAIZE IN DIETS OF WEANER RABBITS." Nigerian Journal of Animal Production 24, no. 2 (January 11, 2021): 143–46. http://dx.doi.org/10.51791/njap.v24i2.2315.
Full textCebeci, Zeynel, Yoldas Erdogan, Tuna Alemdar, Ladine Celik, Mustafa Boga, Yusuf Uzun, H. Durdu Coban, Murat Görgülü, and Funda Tösten. "An ICT-based traceability system in compound feed industry." Applied Studies in Agribusiness and Commerce 3, no. 5-6 (December 30, 2009): 59–64. http://dx.doi.org/10.19041/apstract/2009/5-6/11.
Full textHidayat, Cecep, Elizabeth Wina, and Soni Sopiyana. "Beneficial of Bioactive Compound of Rice Bran for Chicken’s Functional Feed." Indonesian Bulletin of Animal and Veterinary Sciences 31, no. 2 (June 27, 2021): 75. http://dx.doi.org/10.14334/wartazoa.v31i2.2676.
Full textDissertations / Theses on the topic "Rice milling; Poultry feed"
Aboosadi, Masoud Arab. "Enzyme supplementation of rice bran based broiler diets." Thesis, University of Aberdeen, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.265041.
Full textBook chapters on the topic "Rice milling; Poultry feed"
"nose family of sugars [178]. Total free sugar content of rye from tubers and roots, particularly potato, sweet potato, and was reported as 3.2%, with sucrose (1.9%), raffinose tapioca (cassava). Isolated starch can be modified physical-(0.4%), fructose (0.1%), and glucose (0.08%) [120]. ly and/or chemically to alter its functional properties. Starches and modified starches have an enormous number Ill. STARCH of food uses, including adhesive, binding, clouding, dust-ing, film forming, and thickening applications [20]. Starch is found in a number of plant sources, and the plant relies on starch for its energy requirements for growth and reproduction. For humans, starch is extremely important as A. Starch Content of Cereals a macronutrient, because it is a complex carbohydrate and The most important sources of starch are cereal grains an important energy source in our diet. (40-90% of their dry weight), pulses (30-70%), and tubers The commercial and technological uses of starch are (65-85%). Of the common starches, regular corn, waxy numerous; this arises from its unique character, because it corn, and high-amylose corn are by far the most important can be used directly as intact granules, in the dispersed sources. The starch content of corn may vary from about form, as a film dried from a dispersion, as an extruded 54% in sweet corn to 64-78% in dent [194]. Corn is large-powder, or after conversion to a mixture of oligosaccha-ly used as stock feed but nevertheless supplies the bulk, by rides or via hydrolysis and isomerization. far, of the world's starch production. Corn starch is manu-When starch is heated in water, it absorbs water and factured by traditional wet-milling process. Only about 5% swells. This is the process of gelatinization, a process that of the annual world maize crop is used for the manufacture cause a tremendous change in rheological properties of the of maize starch. About 70% of the maize starch produced starch suspension. The crystalline structure is destroyed is converted into corn syrups, high-fructose corn syrup, during gelatinization. The ability of starch molecules to and dextrose. Corn starch has a wide variety of industrial crystallize after gelatinization is described by the term of applications, with uses ranging from thickening and retrogradation. Although some retrogradation of amylose gelling agents in puddings and fillings to molding for con-seems to be a prerequisite for the formation of a normal fections [72]. bread crumb, long-term retrogradation usually causes Potato starch is a variable commodity, sensitive to vari-gradual deterioration of bread quality during the products' ety, climate, and agricultural procedure. Potato starch, shelf life [55]. however, is presently second only to corn and comparable Starch occurs as discrete granules in higher plants. Two to wheat in terms of quantity produced and especially pop-major polymers, amylose and amylopectin, are contained in ular in Europe. About 3% of the world crop of potatoes is the granule. Cereal starch granules may also contain small used for the production of potato starch. Potato starch is amounts of proteins, lipids, and minerals [118]. Cereal used in food, paper, textile, and adhesive industries. starches are widely used in foods, where they are important The starch content of wheat has been reported to be in functionally and nutritionally. Commercial starches are ob-the range of 63-72% [147] (Table 2). Wheat starch, found tained from cereal grain seeds, particularly from corn, waxy in the endosperm of the wheat kernel, constitutes approxi-corn, high-amylose corn, wheat, and various rites, and mately 75-80% of the endosperm on a dry basis. The TABLE 2 Carbohydrate Composition of Some Cereal Grains' Sample Starch (%) Amylose (%) Pentosan (%) P-Glucan (%) Total dietary fiber Wheat 63-72 (147) 23.4-27.6 (133) 6.6 (81) 1.4 (151) 14.6 (32) Barley 57.6-59.5 (87) 22-26 (27) 5.9 (82) 3-7 (139) 19.3-22.6 (87) Brown rice 66.4 (104) 16-33 (124) 1.2 (81) 0.11 (102) 3.9 (32) Milled rice 77.6 (104) 7-33 (102) 0.5-1.4 (104) 0.11 (104) 2.4 (32) Sorghum 60-77 (194) 21-28 (127) 1.8-4.9 (127) 1.0 (151) 10.1 (160) Pearl Millet 63 (123) 17 (11) 2-3 (12) 8.5 (32) Corn 64-78 (194) 24 (132) 5.8-6.6 (194) 13.4 (32) Oats 43-61 (143) 16-27 (120) 7.7 (81) 3.9-6.8 (198) 9.6 (32) Rye 69 (168) 24-31 (168) 8.5 (81) 1.9-2.9 (151) 14.6 (32) Triticale 53 (22) 24-26 (40) 7.1 (81) 1.2 (151) 18.1 (32) aSources shown in parentheses." In Handbook of Cereal Science and Technology, Revised and Expanded, 403–4. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-40.
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