Thesiss

The objective of this research was to evaluate the effect of heat processing on amino acids. Heat processing of ingredients for livestock and poultry feeds has become standard practice over the last 50 years. Pelleting and extrusion are technologies used to improve nutrient util…

An extensive literature review and comparative analysis of heat and moisture production (HP, MP) of various poultry types (layers, broilers, and turkeys) and their housing systems indicated that total heat production (THP, W/kg) has increased over the years by about 15 to 44% (1…

Fresh chicken drumsticks were rinsed with distilled water or salt solution and vacuum skin packaged using three oxygen transmission rates (OTR) of films (2</super>/24 hr). Salt rinsing decreased surface lightness of the lean tissue. Higher OTR films maintained surface redness be…

Birds have high metabolic rates, body temperatures, and plasma glucose concentrations yet physiologically age at a rate slower than comparably sized mammals. The antioxidant activity of uric acid was studied. Study 1 consisted of 18 female broilers consuming inosine or hypoxanth…