scholarly journals Weight gains from trade in foods: Evidence from Mexico

2018 ◽  
Author(s):  
Osea Giuntella ◽  
Matthias Rieger ◽  
Lorenzo Rotunno
Keyword(s):  
Gains From Trade ◽  
Weight Gains

Weight Gains from Trade in Foods: Evidence from Mexico

2019 ◽  
Author(s):  
Osea Giuntella ◽  
Matthias Rieger ◽  
Lorenzo Rotunno
Keyword(s):  
Gains From Trade ◽  
Weight Gains

scholarly journals Weight gains from trade in foods: Evidence from Mexico

2020 ◽  
Vol 122 ◽  
pp. 103277 ◽  
Author(s):  
Osea Giuntella ◽  
Matthias Rieger ◽  
Lorenzo Rotunno
Keyword(s):  
Gains From Trade ◽  
Weight Gains

Exports to Jobs: Boosting the Gains from Trade in South Asia

2019 ◽  
Author(s):  
Erhan Artuc ◽  
Gladys Lopez-Acevedo ◽  
Raymond Robertson ◽  
Daniel Samaan
Keyword(s):  
South Asia ◽  
Gains From Trade

Influence of Three Different Feeding Levels During Growth and Gestation on Reproduction, Weight Gains and Carcass Quality in Swine

1960 ◽  
Vol 19 (1) ◽  
pp. 274-282 ◽  
Author(s):  
H. L. Self ◽  
R. H. Grummer ◽  
Orville E. Hays ◽  
Harold G. Spies
Keyword(s):  
Carcass Quality ◽  
Weight Gains

Stare Decisis and Judicial Log-Rolls: A Gains-from-Trade Model

2017 ◽  
Author(s):  
Charles M. Cameron ◽  
Lewis A. Kornhauser ◽  
Giri Parameswaran
Keyword(s):  
Gains From Trade ◽  
Stare Decisis ◽  
Trade Model

scholarly journals The Impacts of Waterproof Insulated Jackets on Lamb Performance on a UK Lowland Farm

Animals ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 217
Author(s):  
Eleanor Brooke Collins ◽  
Nicola Blackie
Keyword(s):  
Weight Gain ◽  
Cold Stress ◽  
Morbidity And Mortality ◽  
Daily Weight Gain ◽  
Birth Date ◽  
Body Temperatures ◽  
Average Daily Weight Gain ◽  
Treatment Groups ◽  
Surface Temperatures ◽  
Weight Gains

The majority of lamb losses occur within the first two weeks of life, with cold stress being a major cause of lamb morbidity and mortality. This study investigated the effect of insulating lamb jackets on newborn lambs. One hundred and four newborn lambs were randomly allocated by birth date to two treatment groups, (a) non-jacketed (n = 52) or (b) jacketed (n = 52), for fourteen days after birth. The live weights of lambs were recorded regularly up to 21 days, and average daily weight gains were calculated from these data. For the first two days after recruitment to the study, surface and body temperatures of lambs were also recorded. The jackets significantly increased the lambs’ surface temperatures, providing a warmer microclimate and reduced cold stress for jacketed lambs. There was no significant effect of the insulating jackets on estimated body temperatures, live weights or average daily weight gain of the lambs in this study. There were no detrimental effects of the jackets, and no rejection of lambs occurred.

scholarly journals Influences of the selected additives on the weight loss and organoleptic properties of marinated mussels and squids

2012 ◽  
Vol 81 (3) ◽  
pp. 263-267 ◽  
Author(s):  
Metin Guldas ◽  
Canan Hecer
Keyword(s):  
Weight Loss ◽  
Salt Content ◽  
Meat Products ◽  
Organoleptic Properties ◽  
Highest Weight ◽  
Konjac Flour ◽  
Weight Gains ◽  
Before And After ◽  
Mouth Feel ◽  
First Time

Effects of seven different solutions prepared from various additives (carrageenan, konjac flour, phosphate, yeast extract, xanthan gum and maltodextrin) were used to test for the first time in the marination of experimental seafood. The additives were added into the marination solutions and the samples were analyzed before and after marination. Statistically, the experimental solutions did not cause significant changes in pH, acidity and salt content of the samples (P < 0.05). The highest weight gains were obtained from the solution which contained 0.1% of konjac flour (E425 I) as 4.01, 5.21, 4.61 and 4.88 % in the mussels, big squids, diced squids and small squids, respectively. However, this solution was not preferred by the panellists because of its sticky texture. Inversely to red meat products, the solution containing phosphate caused weight loss during marination. The results indicate that the solution containing 0.2% carrageenan LM (low methoxyl) was the best solution in the marination process. Dipping into this solution caused weight gains of 4.69, 2.98, 4.04 and 2.78% in the big squids, the mussels, the small squids and the diced squids, respectively (P < 0.01). The organoleptic properties (mouth feel, flavour and softness) of mussels and squids were also improved by carrageenan LM addition.

Ostertagiasis in calves. II. infection parameters and body weight gains following housing

1978 ◽  
Vol 4 (1) ◽  
pp. 55-68 ◽  
Author(s):  
R.J. Jørgensen ◽  
P. Nansen ◽  
SV.AA. Henriksen ◽  
KR. Sejrsen ◽  
J. Brolund Larsen ◽  
...  
Keyword(s):  
Body Weight ◽  
Weight Gains ◽  
Infection Parameters
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