Differences in Nutritional Quality Between Herbaceous Plants and Bark of Conifers as Winter Food for the Vole Microtus pennsylvanicus

1992 ◽  
Vol 29 (2) ◽  
pp. 371 ◽  
Author(s):  
J.-D. Bucyanayandi ◽  
J.-M. Bergeron ◽  
J. Soucie ◽  
D. W. Thomas ◽  
Y. Jean
Keyword(s):  
Nutritional Quality ◽  
Microtus Pennsylvanicus ◽  
Herbaceous Plants ◽  
Winter Food

Faecal nitrogen as an index of hare browse quality

1984 ◽  
Vol 62 (3) ◽  
pp. 510-513 ◽  
Author(s):  
Åke Pehrson
Keyword(s):  
Nutritional Quality ◽  
Food Selection ◽  
Nitrogen Concentration ◽  
Reliable Index ◽  
Weak Correlation ◽  
Weak Relationship ◽  
Nutritive Quality ◽  
Winter Food ◽  
Faecal Nitrogen

Experiments with caged mountain hares fed natural winter browse are examined to test the applicability of faecal nitrogen as an index of the nutritional quality of winter hare browse. The weak correlation found between faecal nitrogen concentration and weight balances of hares suggests that faecal nitrogen is not a reliable index of winter food nutritive quality. It is suggested that the lack of food selection based on nitrogen concentration is the main reason for this weak relationship.

A Winter Food Cache of Microtus pennsylvanicus

1980 ◽  
Vol 103 (2) ◽  
pp. 407 ◽  
Author(s):  
J. Edward Gates ◽  
Donna M. Gates
Keyword(s):  
Microtus Pennsylvanicus ◽  
Winter Food ◽  
Food Cache

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

USE OF CELL AND MOLECULAR GENETIC MANIPULATION TO IMPROVE PASTURE PLANTS

1988 ◽  
pp. 67-72
Author(s):  
D.W.R. White
Keyword(s):  
Cell Culture ◽  
Perennial Ryegrass ◽  
White Clover ◽  
Nutritional Quality ◽  
Rust Resistance ◽  
Herbicide Tolerance ◽  
Pest Resistance ◽  
Crown Rust ◽  
Wide Range ◽  
Pasture Plants

Cell culture and genetic engineering techniques can be used to develop improved pasture plants. To utilise these methods we have developed procedures for regenerating plants from tissue cultures of perennial ryegrass and white clover. In both, the plant genotype influences regeneration capacity. There was significant genetic variation among regenerated perennial ryegrass plants in a wide range of characteristics. Most of the regenerants were resIstant to crown rust and this trait was highly heritable. This rust resistance is being used to breed a new ryegrass cultivar. A system for introducing cloned genes into white clover is described. This capability is bemg used to incorporate genes with the potential to improve nutritional quality and pest resistance. Other possibilities for engineering genetic improvements in white clover, genes conferring herbicide tolerance and resistance to white clover mosaic virus, are briefly outlined. Keywords: Lolium perenne, Trifolium repens, cell culture, somaclonal variation, crown rust resistance, transformation, cloned genes, nutritional quality, proteinase inhibitors, Bt toxins, pest resistance, WCMV viral cross-protection, herbicide tolerance, Agrobacterium, Bacillus thuringenisis.

Food procurement in English-language Canadian public schools: Opportunities and challenges

2019 ◽  
Vol 6 (1) ◽  
pp. 75-99
Author(s):  
Shawna Holmes
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
English Language ◽  
Nutrient Content ◽  
Food Environments ◽  
School Food ◽  
Provincial Level ◽  
School Food Environment

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

Sign in / Sign up

Export Citation Format

Share Document