scholarly journals The Optimum Protein Level for Chickens as Influenced by Sex

1945 ◽  
Vol 24 (5) ◽  
pp. 465-468 ◽  
Author(s):  
V.G. Heller ◽  
Robert Penquite
Keyword(s):  
Protein Level ◽  
Optimum Protein Level

scholarly journals Nutritional requirements of the puffer fish: Purified test diet and the optimum protein level.

1980 ◽  
Vol 46 (11) ◽  
pp. 1357-1361 ◽  
Author(s):  
Akio KANAZAWA ◽  
Shin-ichi TESHIMA ◽  
Mineshi SAKAMOTO ◽  
Akihiko SHINOMIYA
Keyword(s):  
Protein Level ◽  
Nutritional Requirements ◽  
Test Diet ◽  
Puffer Fish ◽  
Optimum Protein Level

Non-gelatinized corn supplemented with alpha-amylase at sub-optimum protein level enhances the growth of Labeo rohita (Hamilton) fingerlings

2006 ◽  
Vol 37 (3) ◽  
pp. 284-292 ◽  
Author(s):  
Shivendra Kumar ◽  
Narottam P Sahu ◽  
Asim K Pal ◽  
Dharitri Choudhury ◽  
Subhas C Mukherjee
Keyword(s):  
Protein Level ◽  
Labeo Rohita ◽  
Alpha Amylase ◽  
Optimum Protein Level

Optimum protein level in a purified diet for young red sea urchin Pseudocentrotus depressus

2001 ◽  
Vol 67 (2) ◽  
pp. 361-363 ◽  
Author(s):  
Toshio Akiyama ◽  
Tatsuya Unuma ◽  
Takeshi Yamamoto
Keyword(s):  
Sea Urchin ◽  
Red Sea ◽  
Protein Level ◽  
Red Sea Urchin ◽  
Optimum Protein Level

Optimum protein level for growth in juvenile bullfrog (Rana catesbeiana Shaw, 1802)

Aquaculture ◽  
2007 ◽  
Vol 266 (1-4) ◽  
pp. 191-199 ◽  
Author(s):  
Miguel A. Olvera-Novoa ◽  
Víctor M. Ontiveros-Escutia ◽  
Alejandro Flores-Nava
Keyword(s):  
Protein Level ◽  
Rana Catesbeiana ◽  
Optimum Protein Level

No Association Between lck Gene Polymorphisms and Protein Level in Type 1 Diabetes

Diabetes ◽  
2002 ◽  
Vol 51 (11) ◽  
pp. 3326-3330 ◽  
Author(s):  
S. Nervi ◽  
S. Nicodeme ◽  
C. Gartioux ◽  
C. Atlan ◽  
M. Lathrop ◽  
...  
Keyword(s):  
Type 1 Diabetes ◽  
Protein Level ◽  
Gene Polymorphisms

Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik

2014 ◽  
Vol 1 (1) ◽  
pp. 36 ◽  
Author(s):  
Siti Fatimah ◽  
Muji Rahayu ◽  
Siti Aminah
Keyword(s):  
Protein Level ◽  
Egg White ◽  
Special Treatment ◽  
Egg White Protein ◽  
Protein Levels ◽  
Duck Egg ◽  
Egg Period ◽  
Graph Presentation ◽  
And Control ◽  
The Impact

Background : Egg  is one of the animal protein source, which has delicious taste, easy to digest and highly nutritious. Besides its affordable price, its supply availability is unquestionable as well. However, due to its short storability, it requires special treatment, such as preserving, to store it for long period. One way to preserve the egg is by pickling egg, which generally requires seven to ten days of marinating. During the process of marinating, there will be a visual change of egg white and yolk. Their structures  will be more solid (the occurrence of thickening process) because salinization will lead to protein denaturalization. Consequently, it has an influence as well towards the content of egg white protein of duck egg. This study is aimed to explore the impact of various time of pickling egg towards egg white protein of duck egg. Method  : The study where takes place in a laboratories, is a true experimental study for the reason that the researcher must provide intervention, hence all of potentially confounding variables are manageable. Samples that had been used in this study are duck eggs which were bought from North Brebes. This study is expected to generate data from four various time of pickling egg and control (no treatment). Since there are four samples, accordingly the number of data resulted are twenty. The resulted data will be descriptively presented in table, graph, presentation, and narration. Result  : Protein level examination within duck white egg shows changes  in protein levels that occurs in every variation of pickling egg time, where the average results of the assay of duck egg white protein is 14.94% without treatment (control), in five days of pickling time is 13.68%, in seven days of pickling time is 13.29%, in nine days of pickling time is 12.87% and eleven days of pickling time is 12.78%. Conclusion  : There is a significant impact among the period of pickling time to the protein level degradation of duck white egg. Keywords : Duck egg, period of pickling time, level protein of duck white egg.

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