scholarly journals Experiments with Animal Protein to Laying Fowls.

1921 ◽  
Vol 7 (10) ◽  
pp. 76-78
Author(s):  
A.G. Philips
Keyword(s):  
Animal Protein

Penggunaan Standar Bumbu Masakan Lauk Hewani dan Nabati di RSUD Panembahan Senopati Bantul Yogyakarta

2017 ◽  
Vol 19 (2) ◽  
pp. 131-139
Author(s):  
Kukuh Probo Sukmawati ◽  
Setyowati Setyowati ◽  
Th Ninuk Sri Hartini
Keyword(s):  
Animal Protein ◽  
Plant Protein ◽  
Observational Research ◽  
Plant Proteins ◽  
Tabular Form ◽  
Cross Sectional ◽  
Herbs And Spices

  Background: Using of herbs and spices greatly affect the taste of foods, although the ingredients used are the same, different formulations of herbs will produce different flavors. Standardized seasonings are needed to produce a relatively similar food taste. Objective: The research aims to determine the use of herbs in animal and plant proteins. Method: This research was an observational research with cross sectional approach at PanembahanSenopati Hospital Bantul. The objects of this research were standardized seasonings inanimal and plant proteinsin the menu cycle of 10 days in Juny 2015. The data were analyzed descriptively and presented in tabular form and textural. Result: Standardized Seasonings in animal protein were B for satay and C for semur. Standardized seasonings in plant protein were B for bali, terik, rujak and D for bacem. The percentage of the use of seasoning than standardized seasoning for satay (148,7%), bali (130,3%), rujak(372%),for semur, terik and bacem the conformity are not not known because the standardized seasonings unwritten. The conformity of ingredient herbskind for satay (66,7%), semur (100%), bali (54,5%), rujak (50%), bacem (100%) and terik (100%). Conclusion:The conformity of herbs weight foranimal protein (124,3%) and plant protein (175,5%). The conformity of ingredient herbskind for animal protein (83,3%) and plant protein (76,1%). Standardized seasonings used were B, C and D.   Keywords: standardized seasonings, animal protein, plant protein

High animal protein diet and gut microbiota in human health

2021 ◽  
pp. 1-13
Author(s):  
Jie Cai ◽  
Zhongxu Chen ◽  
Wei Wu ◽  
Qinlu Lin ◽  
Ying Liang
Keyword(s):  
Gut Microbiota ◽  
Human Health ◽  
Animal Protein ◽  
Protein Diet ◽  
High Animal

scholarly journals Life expectancy and agricultural environmental impacts in Addis Ababa can be improved through optimized plant and animal protein consumption

Nature Food ◽  
2021 ◽  
Vol 2 (4) ◽  
pp. 291-298
Author(s):  
Mia M. Blakstad ◽  
Goodarz Danaei ◽  
Amare W. Tadesse ◽  
Kerstin Damerau ◽  
Alexandra L. Bellows ◽  
...  
Keyword(s):  
Life Expectancy ◽  
Environmental Impacts ◽  
Addis Ababa ◽  
Animal Protein ◽  
Protein Consumption

scholarly journals Animal Protein Sources as a Substitute for Fishmeal in Aquaculture Diets: A Systematic Review and Meta-Analysis

2021 ◽  
Vol 11 (9) ◽  
pp. 3854
Author(s):  
Rendani Luthada-Raswiswi ◽  
Samson Mukaratirwa ◽  
Gordon O’Brien
Keyword(s):  
Fish Species ◽  
Positive Impact ◽  
Random Effect ◽  
Random Effect Model ◽  
Animal Protein ◽  
Feed Conversion ◽  
Farmed Fish ◽  
Protein Sources ◽  
Fish Feeds ◽  
By Products

Fishmeal is the main source of dietary protein for most commercially farmed fish species. However, fishmeal prices have been raised even further because of competition with domestic animals, shortage in world fishmeal supply, and increased demand. Increased fishmeal prices have contributed to the quest for alternatives necessary to replace fishmeal as a global research priority. A literature search was conducted using these terms on Google Scholar and EBSCOhost; fishmeal replacement in fish feeds, fishmeal alternatives in fish feeds, animal protein sources in aquaculture, insects in fish feeds, terrestrial by-products, and fishery by-products. To calculate the variation between experiments, a random effect model was used. Results indicated that different fish species, sizes, and inclusion levels were used in the various studies and showed that the use of insects, terrestrial by-products, and fishery by-products has some limitations. Despite these drawbacks, the use of animal protein sources as a replacement for fishmeal in fish diets has had a positive impact on the feed conversion ratio, variable growth rate, final weight, and survival rate of different types of fish species of different size groups. Findings also showed that some animal by-products had not been assessed as a protein source in aquaculture or animal feeds, and future studies are recommended.

Ancient divergence of animal protein tyrosine kinase genes demonstrated by a gene family tree including choanoflagellate genes

FEBS Letters ◽  
2008 ◽  
Vol 582 (5) ◽  
pp. 815-818 ◽  
Author(s):  
Hiroshi Suga ◽  
Go Sasaki ◽  
Kei-ichi Kuma ◽  
Hiromi Nishiyori ◽  
Nozomi Hirose ◽  
...  
Keyword(s):  
Tyrosine Kinase ◽  
Gene Family ◽  
Protein Tyrosine Kinase ◽  
Animal Protein ◽  
Family Tree ◽  
Protein Tyrosine
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