CINXE.COM

<!DOCTYPE html> <html lang="en" dir="ltr"> <head>  <script async src="https://www.googletagmanager.com/gtag/js?id=G-P63WKM1TM1"></script> <script> window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'G-P63WKM1TM1'); </script>  <script type="text/javascript" > (function(m,e,t,r,i,k,a){m[i]=m[i]||function(){(m[i].a=m[i].a||[]).push(arguments)}; m[i].l=1*new Date(); for (var j = 0; j < document.scripts.length; j++) {if (document.scripts[j].src === r) { return; }} k=e.createElement(t),a=e.getElementsByTagName(t)[0],k.async=1,k.src=r,a.parentNode.insertBefore(k,a)}) (window, document, "script", "https://mc.yandex.ru/metrika/tag.js", "ym"); ym(55165297, "init", { clickmap:false, trackLinks:true, accurateTrackBounce:true, webvisor:false }); </script> <noscript><div><img src="https://mc.yandex.ru/watch/55165297" style="position:absolute; left:-9999px;" alt="" /></div></noscript>    <title>Search results for: starter protein levels</title> <meta name="description" content="Search results for: starter protein levels"> <meta name="keywords" content="starter protein levels"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" type="button" data-toggle="collapse" data-target="#navbarMenu" aria-controls="navbarMenu" aria-expanded="false" aria-label="Toggle navigation"> <span class="navbar-toggler-icon"></span> </button> <div class="w-100"> <div class="d-none d-lg-flex flex-row-reverse"> <form method="get" action="https://waset.org/search" class="form-inline my-2 my-lg-0"> <input class="form-control mr-sm-2" type="search" placeholder="Search Conferences" value="starter protein levels" name="q" aria-label="Search"> <button class="btn btn-light my-2 my-sm-0" type="submit"><i class="fas fa-search"></i></button> </form> </div> <div class="collapse navbar-collapse mt-1" id="navbarMenu"> <ul class="navbar-nav ml-auto align-items-center" id="mainNavMenu"> <li class="nav-item"> <a class="nav-link" href="https://waset.org/conferences" title="Conferences in 2024/2025/2026">Conferences</a> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/disciplines" title="Disciplines">Disciplines</a> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/committees" rel="nofollow">Committees</a> </li> <li class="nav-item dropdown"> <a class="nav-link dropdown-toggle" href="#" id="navbarDropdownPublications" role="button" data-toggle="dropdown" aria-haspopup="true" aria-expanded="false"> Publications </a> <div class="dropdown-menu" aria-labelledby="navbarDropdownPublications"> <a class="dropdown-item" href="https://publications.waset.org/abstracts">Abstracts</a> <a class="dropdown-item" href="https://publications.waset.org">Periodicals</a> <a class="dropdown-item" href="https://publications.waset.org/archive">Archive</a> </div> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/page/support" title="Support">Support</a> </li> </ul> </div> </div> </nav> </div> </header> <main> <div class="container mt-4"> <div class="row"> <div class="col-md-9 mx-auto"> <form method="get" action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="starter protein levels"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 9240</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: starter protein levels</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9240</span> The Effect of Using Levels of Red Tiger Shrimp Meal in Starter Broiler Diet upon Growth Performance</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohammed%20I.A.%20Al-Neemi">Mohammed I.A. Al-Neemi</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohammed%20S.B."> Mohammed S.B.</a>, <a href="https://publications.waset.org/abstracts/search?q=Al-Hlawee"> Al-Hlawee</a>, <a href="https://publications.waset.org/abstracts/search?q=Ilham%20N.%20Ezaddin"> Ilham N. Ezaddin</a>, <a href="https://publications.waset.org/abstracts/search?q=Soz%20A.%20Faris"> Soz A. Faris</a>, <a href="https://publications.waset.org/abstracts/search?q=Omer%20E.%20Fakhry"> Omer E. Fakhry</a>, <a href="https://publications.waset.org/abstracts/search?q=Heemen%20S.%20Mageed"> Heemen S. Mageed </a> </p> <p class="card-text"><strong>Abstract:</strong></p> This objective of this study was to measure the effect of replacing different levels of animal protein concentrate with Red Tiger shrimp meal (RTSM: 60 % crude protein, 2400 M.E kcal/kg and the source of RTSM was imported from china) in the broiler starter diets. A total 300 broiler chicks (Ross-308) were randomly assigned in treatments dietary contained three different levels of RTSM (0.00, 4.16 and 8.32 %) in experimental diet with a completely randomized design (CRD). Each treatment included four replicates (floor pens) and 25 broilers in each replication (Pen). Therefore, floor space for each boilers was 900 cm2. Initially, the broilers where exposed to a continues lighting of 23:30 hours and dark period of 30 minutes in each 24 hours. Feed and water were supplied ad libitum to the broilers throughout the experimental period (1-21 days). The results of this study indicated that body weight (B.W.), body weight gain (B.W.G), conversion ratio of feed, protein and energy (F.CR, P.C.R and E.C.R) were significantly (p ≤ 0.05) decreased by complete substituting (RTSM) for animal protein concentration (third treatment). Mortality percentage significantly (p ≤ 0.05) increased for third dietary treatment. No significant differences were found for feed, protein and energy intake among treatments during the experimental period (three weeks). In conclusion, (RTSM) could be included to 4.16% in the broiler starter diet or substitute the protein Red Tiger shrimp as alternative of protein animal protein concentrate as much as 50%. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=red%20tiger%20shrimp" title="red tiger shrimp">red tiger shrimp</a>, <a href="https://publications.waset.org/abstracts/search?q=broiler" title=" broiler"> broiler</a>, <a href="https://publications.waset.org/abstracts/search?q=starter%20diet" title=" starter diet"> starter diet</a>, <a href="https://publications.waset.org/abstracts/search?q=growth%20performance" title=" growth performance"> growth performance</a>, <a href="https://publications.waset.org/abstracts/search?q=animal%20protein%20concentrate" title=" animal protein concentrate"> animal protein concentrate</a> </p> <a href="https://publications.waset.org/abstracts/19177/the-effect-of-using-levels-of-red-tiger-shrimp-meal-in-starter-broiler-diet-upon-growth-performance" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19177.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">567</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9239</span> Improving the Growth Performance of Beetal Goat Kids Weaned at Various Stages with Various Levels of Dietary Protein in Starter Ration under High Input Feeding System</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ishaq%20Kashif">Ishaq Kashif</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Younas"> Muhammad Younas</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Riaz"> Muhammad Riaz</a>, <a href="https://publications.waset.org/abstracts/search?q=Mubarak%20Ali"> Mubarak Ali</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Poor feeding management during pre-weaning period is one of the factors resulting in compromised growth of Beetal kids fattened for meat purpose. The main reason for this anomaly may be less milk offered to kids and non-serious efforts for its management. This study was planned to find the most appropriate protein level suiting the age of the weaning while shifting animals to high input feeding system. Total of 42 Beetal male kids having 30 (±10), 60 (±10) and 90 (±10) days of age were selected with 16 in each age group. They were designated as G30, G60 and G90, respectively. The weights of animals were; 8±2 kg (G30), 12±2 kg (G60) and 16±2 kg (G90), respectively. All animals were weaned by introducing the total mix feed gradually and withdrawing the milk during the adjustment period of two weeks. The pelleted starter ration (total mix feed) with three various dietary protein levels designated as R1 (16% CP), R2 (20% CP) and R3 (26% CP) were introduced. The control group was reared on the fodder (Maize). The starter rations were iso-caloric and were offered for six-week duration. All animals were exposed to treatment using two-factor factorial (3×3) plus control treatment arrangement under completely randomized design. The data were collected on average daily feed intake (ADFI), average daily gain (ADG), gain to intake ratio, Klieber ratio (KR), body measurements and blood metabolites of kids. The data was analyzed using aov function of R-software. The statistical analysis showed that starter feed protein levels and age of weaning had significant interaction for ADG (P < 0.001), KR (P < 0.001), ADFI (P < 0.05) and blood urea nitrogen (P < 0.05) while serum creatinine and feed conversion had non-significant interaction. The trend analysis revealed that ADG had significant quadratic interaction (P < 0.05) within protein levels and age of weaning. It was found that animals weaned at 30 or 60 days, on R2 diet had better ADG (46.8 gm/day and 87.06 gm/day, respectively) weaned at 60 days of age. The animals weaned at 90 days had best ADG (127 gm/day) with R1. It is concluded that animal weaned at 30 or 40 days required 20% CP for better growth performance while animal at 90 days showed better performance with 16% CP. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=average%20daily%20gain" title="average daily gain">average daily gain</a>, <a href="https://publications.waset.org/abstracts/search?q=starter%20protein%20levels" title=" starter protein levels"> starter protein levels</a>, <a href="https://publications.waset.org/abstracts/search?q=weaning%20age" title=" weaning age"> weaning age</a>, <a href="https://publications.waset.org/abstracts/search?q=gain%20to%20intake%20ratio" title=" gain to intake ratio"> gain to intake ratio</a> </p> <a href="https://publications.waset.org/abstracts/81560/improving-the-growth-performance-of-beetal-goat-kids-weaned-at-various-stages-with-various-levels-of-dietary-protein-in-starter-ration-under-high-input-feeding-system" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/81560.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">249</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9238</span> The Effect of Some Microorganisms from Gastrointestinal Tracts on the Nutritive Value of Broiler Diets</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Sangsoponjit">S. Sangsoponjit</a>, <a href="https://publications.waset.org/abstracts/search?q=W.%20Suphalucksana"> W. Suphalucksana</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Soytong"> K. Soytong</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A 2x2 factorial experiment was carried out to determine the effects of two levels of diet supplemented with and without microorganisms in combination with and without feed sterilisation on the nutritive value of broiler diets with four replications in each treatment. Some microorganisms from the gastrointestinal tracts of chickens were supplemented in commercial broiler diets. They were bacterial (BC-NA-01), actinomycetes (BI-NA-03, BC-NA-02 and BL-NA-02), Aspergillus niger sp.(BD-PDA-01), Mucor sp.(BL-PDA-02), Rhizopus stolonifer sp.(BI-PDA-02) and Trichoderma sp.(BL-PDA-02). The results of the proximate analysis revealed that the diet supplemented with microorganisms had a higher percentage of DM and CF in the starter diet(0-3 wks), grower diet(4-5wks) and finisher diet (last period) than the diet without microorganisms (p<0.05). Also, they were higher in the percentage of CP in the starter diet and EE in both the starter diet and grower diet than the diet without microorganisms (p<0.05). The sterilised diet had a higher percentage of moisture than the non-sterilized diet (p<0.01). Also, they were higher in the percentage of CP in the starter diet and CF in both the grower diet and finisher diet than the non-sterilized diet (p<0.05). The sterilized diet supplemented with microorganisms was higher in ME than the non-sterilize diet without microorganisms in the starter diet, grower diet and finisher diet (P<0.01). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=microorganisms" title="microorganisms">microorganisms</a>, <a href="https://publications.waset.org/abstracts/search?q=gastrointestinal%20tract" title=" gastrointestinal tract"> gastrointestinal tract</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritive%20value" title=" nutritive value"> nutritive value</a>, <a href="https://publications.waset.org/abstracts/search?q=broiler%20diets" title=" broiler diets"> broiler diets</a> </p> <a href="https://publications.waset.org/abstracts/15538/the-effect-of-some-microorganisms-from-gastrointestinal-tracts-on-the-nutritive-value-of-broiler-diets" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/15538.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">478</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9237</span> Performance and Pellet Quality in Broiler Fed with Different Levels of Fat and Pellet Binders</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Reza%20Vakili">Reza Vakili</a> </p> <p class="card-text"><strong>Abstract:</strong></p> To assess the effect of different levels of soybean oil (SO: 1, 2%) and different types of pellet binders (sodium bentonite (SB), calcium lignosulfonate (Ca-Ls), and plant compounds (PC) on the pellet quality, and broilers’ performance, 480 one-day-old male broiler chickens (Ross 308) were used. The results showed that in the starter diet, the 1-PC group had the highest pellet durability index (PDI) (P<0.05). The PDI of the grower diet containing SB and PC was higher than others (P<0.05). The highest pellet hardness was observed in groups 1-SB, 1-PC, 2-SB, and 2-PC for the starter diet (P<0.05). For the finisher diet, the hardness of pellets containing SB and PC was higher (P<0.05). During the starter phase, the best feed conversion ratio (FCR) was obtained in 1-SB (P<0.05). The lowest and highest daily feed intake was observed in groups 2-PC and 1-SB, respectively, during the finisher phase. During the finisher and whole phases, the most daily body weight gain was observed in the SB group (P<0.05). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bentonite" title="bentonite">bentonite</a>, <a href="https://publications.waset.org/abstracts/search?q=birds" title=" birds"> birds</a>, <a href="https://publications.waset.org/abstracts/search?q=body%20weight" title=" body weight"> body weight</a>, <a href="https://publications.waset.org/abstracts/search?q=feed%20processing" title=" feed processing"> feed processing</a>, <a href="https://publications.waset.org/abstracts/search?q=pellet%20durability" title=" pellet durability"> pellet durability</a>, <a href="https://publications.waset.org/abstracts/search?q=soybean%20oil" title=" soybean oil"> soybean oil</a> </p> <a href="https://publications.waset.org/abstracts/189018/performance-and-pellet-quality-in-broiler-fed-with-different-levels-of-fat-and-pellet-binders" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/189018.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">35</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9236</span> Hematological and Biochemical Indices of Starter Broiler Chickens Fed African Black Plum Seed Nut (Vitex Doniana) Meal</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Obadire%20F.%20O.">Obadire F. O.</a>, <a href="https://publications.waset.org/abstracts/search?q=Obadire"> Obadire</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20O."> S. O.</a>, <a href="https://publications.waset.org/abstracts/search?q=Adeoti%20R.%20F."> Adeoti R. F.</a>, <a href="https://publications.waset.org/abstracts/search?q=Pirgozliev%20V."> Pirgozliev V.</a> </p> <p class="card-text"><strong>Abstract:</strong></p> An experiment was conducted to determine the efficacy of utilizing African black plum seed nut (ABPNBD) meal on hematological and biochemical indices of broiler chicken ration formulated to substitute wheat offal. A total of 150- 1day-old, male Agrited birds were reared for 28 days of the experiment. The birds were assigned to five dietary treatments, with ten birds per treatment replicated 3 times. Experimental diets were formulated by supplementing the milled African black plum nut at (0, 5, 10, 12.5, and 15%) inclusion levels in the starter broiler’s ratio designated as T1 (control diet containing no ABPBD), Treatments (T2, 3,4 and 5) contained ABPNBD at 5, 10, 12.5, and 15%, respectively, in a completely randomized design. The hematological and biochemical indices of the birds were determined. The result revealed that all hematological parameters measured were significant (P <0.05) except for WBC. Increasing inclusion levels of ABPNBD decreased the PCV, HB, and RBC of the birds across the treatment groups. Birds fed 12.5 and 15% ABPNBD diets recorded the least of the parameters. The result of the serum biochemical indices showed significant (P < 0.05) influence for all parameters measured except for alanine transaminase (ALT), (AST), and creatinine. The total protein (TP), albumin, globulin, and glucose values were reduced across the treatment group as ABPNBD inclusion increased. Birds fed above 10% ABPNBD recorded the lowest value of TP, albumin, globulin, and glucose when compared with birds on a control diet and other treatments. The uric acid ranged from 3.85 to 2 .13 mmol/L, while creatinine ranged from 62.00 to 53.50 mmol/l. AST ranged between 8.50 u/l (5%) to 7.90 u/l (10%). ALT ranged between 7.50 u/l (12.5%) to 5.50 u/l (5 and 10%). In conclusion, dietary inclusion of African black plum up to 10% has no detrimental effect on the health of the starter chickens. Meanwhile, inclusion above 10% revealed a negative effect on some blood parameters measured. Therefore, African black plum should be supplemented with probable probiotics or subjected to different processing methods if to be used at a 15% inclusion level for optimal results. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=African%20black%20plum%20seed" title="African black plum seed">African black plum seed</a>, <a href="https://publications.waset.org/abstracts/search?q=starter%20broiler%20chickens" title=" starter broiler chickens"> starter broiler chickens</a>, <a href="https://publications.waset.org/abstracts/search?q=hematological%20and%20serum%20biochemical%20indices" title=" hematological and serum biochemical indices"> hematological and serum biochemical indices</a>, <a href="https://publications.waset.org/abstracts/search?q=%28Vitex%20doniana%29" title=" (Vitex doniana)"> (Vitex doniana)</a> </p> <a href="https://publications.waset.org/abstracts/185119/hematological-and-biochemical-indices-of-starter-broiler-chickens-fed-african-black-plum-seed-nut-vitex-doniana-meal" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/185119.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">52</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9235</span> Selection of Potential Starter Using Their Transcription Level</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elif%20Coskun%20Daggecen">Elif Coskun Daggecen</a>, <a href="https://publications.waset.org/abstracts/search?q=Seyma%20Dokucu"> Seyma Dokucu</a>, <a href="https://publications.waset.org/abstracts/search?q=Yekta%20Gezginc"> Yekta Gezginc</a>, <a href="https://publications.waset.org/abstracts/search?q=Ismail%20Akyol"> Ismail Akyol</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fermented dairy food quality is mainly determined by the sensory perception and influenced by many factors. Today, starter cultures for fermented foods are being developed to have a constant quality in these foods. Streptococcus thermophilus is one of the main species of most a starter cultures of yogurt fermentation. This species produces lactate by lactose fermentation from pyruvate. On the other hand, a small amount of pyruvate can alternatively be converted to various typical yoghurt flavor compounds such as diacetyl, acetoin, acetaldehyde, or acetic acid, for which the activity of three genes are shown to be especially important; ldh, nox and als. Up to date, commercially produced yoghurts have not yet met the desired aromatic properties that Turkish consumers find in traditional homemade yoghurts. Therefore, it is important to select starters carrying favorable metabolic characteristics from natural isolates. In this study, 30 strains of Str. Thermophilus were isolated from traditional Turkish yoghurts obtained from different regions of the country. In these strains, transcriptional levels of ldh, nox and als genes were determined via a newly developed qPCR protocol, which is a more reliable and precision method for analyzing the quantitative and qualitative expression of specific genes in different experimental conditions or in different organisms compared to conventional analytical methods. Additionally, the metabolite production potentials of the isolates were measured. Of all the strains examined, 60% were found to carry the metabolite production potential and the gene activity which appeared to be suitable to be used as a starter culture. Probable starter cultures were determined according to real-time PCR results. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=gene%20expression" title="gene expression">gene expression</a>, <a href="https://publications.waset.org/abstracts/search?q=RT-PCR" title=" RT-PCR"> RT-PCR</a>, <a href="https://publications.waset.org/abstracts/search?q=starter%20culture" title=" starter culture"> starter culture</a>, <a href="https://publications.waset.org/abstracts/search?q=Streptococcus%20thermophilus" title=" Streptococcus thermophilus"> Streptococcus thermophilus</a> </p> <a href="https://publications.waset.org/abstracts/91926/selection-of-potential-starter-using-their-transcription-level" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/91926.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">189</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9234</span> The Effect of Inulin on Aflatoxin M1 Binding Ability of Probiotic Bacteria in Yoghurt</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sumeyra%20Sevim">Sumeyra Sevim</a>, <a href="https://publications.waset.org/abstracts/search?q=Gulsum%20Gizem%20Topal"> Gulsum Gizem Topal</a>, <a href="https://publications.waset.org/abstracts/search?q=Mercan%20Merve%20Tengilimoglu-Metin"> Mercan Merve Tengilimoglu-Metin</a>, <a href="https://publications.waset.org/abstracts/search?q=Banu%20Sancak"> Banu Sancak</a>, <a href="https://publications.waset.org/abstracts/search?q=Mevlude%20Kizil"> Mevlude Kizil</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Aflatoxin M1 (AFM1) represents mutagenic, carcinogenic, hepatotoxic and immunosuppressive properties, and shows adverse effect on human health. Recently the use of probiotics are focused on AFM1 detoxification because of the fact that probiotic strains have a binding ability to AFM1. Moreover, inulin is a prebiotic to improve the ability of probiotic bacteria. Therefore, the aim of the study is to investigate the effect of inulin on AFM1 binding ability of some probiotic bacteria. Yoghurt samples were manufactured by using skim milk powder artificially contaminated with AFM1 at concentration 100 pg/ml. Different samples were prepared for the study as: first sample consists of yoghurt starter bacteria (L. bulgaricus and S. thermophilus), the second sample consists of starter and L. plantarum, starter and B. bifidum ATCC were added to the third sample, starter and B. animalis ATCC 27672 were added to the forth sample, and the fifth sample is a binary culture consisted of starter and B. bifidum and B. animalis. Moreover, the same work groups were prepared with inulin (4%). The samples were incubated at 42°C for 4 hours, then stored for three different time interval (1,5 and 10 days). The toxin was measured by the ELISA. When inulin was added to work groups, there was significant change on AFM1 binding ability at least one sample in all groups except the one with L. plantarum (p<0.05). The highest levels of AFM1 binding ability (68.7%) in samples with inulin were found in the group which B. bifidum was added, whereas the lowest levels of AFM1 binding ability (44.4%) in samples with inulin was found in the fifth sample. The most impressive effect of inulin was found on B.bifidum. In this study, it was obtained that there was a significant effect of storage on AFM1 binding ability in the all groups with inulin except the one with L. plantarum (p<0.05). Consequently, results show that AFM1 detoxification by probiotics have a potential application to reduce toxin concentrations in yoghurt. Besides, inulin has different effects on AFM1 binding ability of each probiotic bacteria strain. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aflatoxin%20M1" title="aflatoxin M1">aflatoxin M1</a>, <a href="https://publications.waset.org/abstracts/search?q=inulin" title=" inulin"> inulin</a>, <a href="https://publications.waset.org/abstracts/search?q=probiotics" title=" probiotics"> probiotics</a>, <a href="https://publications.waset.org/abstracts/search?q=storage" title=" storage"> storage</a> </p> <a href="https://publications.waset.org/abstracts/60080/the-effect-of-inulin-on-aflatoxin-m1-binding-ability-of-probiotic-bacteria-in-yoghurt" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/60080.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">317</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9233</span> Nutritional Composition of Provitamin A-Biofortified Amahewu, a Maize Based Beverage with Potential to Alleviate Vitamin A Deficiency </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Temitope%20%20D.%20%20Awobusuyi">Temitope D. Awobusuyi</a>, <a href="https://publications.waset.org/abstracts/search?q=Eric%20%20O.%20%20Amonsou"> Eric O. Amonsou</a>, <a href="https://publications.waset.org/abstracts/search?q=Muthulisi%20Siwela"> Muthulisi Siwela</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Amahewu, a lactic acid fermented non-alcoholic maize based beverage is widely consumed in Southern Africa. It is traditionally made with white maize which is deficient in vitamin A. Provitamin A-biofortified maize has been developed for use as a complementary strategy to alleviate vitamin A deficiency. In this study the nutritional composition and protein digestibility of amahewu produced using provitamin A-biofortified maize was determined. Provitamin A-biofortified amahewu was processed by fermenting cooked maize porridge using malted provitamin A-biofortified maize, wheat bran and lactobacillus mixed starter culture with either malted maize or wheat bran. The total provitamin A content in amahewu products ranged from 3.3-3.8 μg/g (DW). The % retention of total provitamin A ranged from 79 %- 90 % μg/g (DW). The lowest % retention was observed in products fermented with the addition of starter culture. The gross energy of amahewu products were approx. 20 MJ/kg. There was a slight increase in the lysine content of amahewu after fermentation. Protein digestibility of amahewu (approx.91%) was slightly higher compared to unprocessed provitamin A maize (86%). However, a general decrease was observed in the minerals when compared to the unprocessed provitamin A maize. Amahewu processed using starter cultures has higher iron content than those processed with the addition of malt. These result suggests that provitamin A-biofortified amahewu has the potential to make a significant contribution towards alleviating Vitamin A Deficiency in rural communities who are also the most vulnerable to VAD. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=vitamin%20A%20deficiency" title="vitamin A deficiency">vitamin A deficiency</a>, <a href="https://publications.waset.org/abstracts/search?q=provitamin%20A%20maize" title=" provitamin A maize"> provitamin A maize</a>, <a href="https://publications.waset.org/abstracts/search?q=biofortification" title=" biofortification"> biofortification</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation "> fermentation </a> </p> <a href="https://publications.waset.org/abstracts/42204/nutritional-composition-of-provitamin-a-biofortified-amahewu-a-maize-based-beverage-with-potential-to-alleviate-vitamin-a-deficiency" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/42204.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">417</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9232</span> Essential Oil Blend Containing Capsaicin, Carvacrol, and Cinnamaldehyde in Broiler Production Performance and Intestinal Morphometrics</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Marianne%20D.%20M.%20Rendon">Marianne D. M. Rendon</a>, <a href="https://publications.waset.org/abstracts/search?q=Sonia%20P.%20Acda"> Sonia P. Acda</a>, <a href="https://publications.waset.org/abstracts/search?q=Veneranda%20A.%20Magpantay"> Veneranda A. Magpantay</a>, <a href="https://publications.waset.org/abstracts/search?q=Norma%20N.%20Fajardo"> Norma N. Fajardo</a>, <a href="https://publications.waset.org/abstracts/search?q=Amado%20A.%20Angeles"> Amado A. Angeles</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study is to evaluate the effect of supplementing broiler starter diet with different levels of an essential oil blend (EOB) containing capsaicin, carvacrol and cinnamaldehyde on the performance of broilers. A total of 300 day-old straight-run Cobb broiler chicks were randomly assigned to three treatments after 7-day group brooding following a completely randomized design (CRD). Birds assigned in treatment 1 were given starter basal diet while those in treatments 2 and 3 were given starter basal diet with 400 mg/kg antibiotic growth promoter (AGP) and 150 mg/kg EOB, respectively, until the 28th day. Basal finisher feed were given for all the treatments until harvest. Following 37 d feeding, body weight gain, feed consumption, feed efficiency, dressing percentage, livability and jejunal villi height were determined. Results showed no significant differences (P>0.05) in growth performance. However, villi height and crypt depth was significantly lower for birds fed EOB. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=broiler" title="broiler">broiler</a>, <a href="https://publications.waset.org/abstracts/search?q=capsaicin" title=" capsaicin"> capsaicin</a>, <a href="https://publications.waset.org/abstracts/search?q=carvacrol" title=" carvacrol"> carvacrol</a>, <a href="https://publications.waset.org/abstracts/search?q=cinnamaldehyde" title=" cinnamaldehyde"> cinnamaldehyde</a>, <a href="https://publications.waset.org/abstracts/search?q=essential%20oil" title=" essential oil"> essential oil</a> </p> <a href="https://publications.waset.org/abstracts/32336/essential-oil-blend-containing-capsaicin-carvacrol-and-cinnamaldehyde-in-broiler-production-performance-and-intestinal-morphometrics" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32336.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">469</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9231</span> Effects of Dietary Protein and Lipid Levels on Growth and Body Composition of Juvenile Fancy Carp, Cyprinus carpio var. Koi</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jin%20Choi">Jin Choi</a>, <a href="https://publications.waset.org/abstracts/search?q=Zahra%20Aminikhoei"> Zahra Aminikhoei</a>, <a href="https://publications.waset.org/abstracts/search?q=Yi-Oh%20Kim"> Yi-Oh Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Sang-Min%20Lee"> Sang-Min Lee</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A 4 × 2 factorial experiment was conducted to determine the optimum dietary protein and lipid levels for juvenile fancy carp, Cyprinus carpio var. koi. Eight experimental diets were formulated to contain four protein levels (200, 300, 400, and 500 g kg-1) with two lipid levels (70 and 140 g kg-1). Triplicate groups of fish (initial weight, 12.1±0.2 g fish-1) were hand-fed the diets to apparent satiation for 8 weeks. Weight gain, daily feed intake, feed efficiency ratio and protein efficiency ratio were significantly (P < 0.0001) affected by dietary protein level, but not by dietary lipid level (P > 0.05). Weight gain and feed efficiency ratio tended to increase as dietary protein level increased up to 400 and 500 g kg-1, respectively. Daily feed intake of fish decreased with increasing dietary protein level and that of fish fed diet contained 500 g kg-1 protein was significantly lower than other fish groups. The protein efficiency ratio of fish fed 400 and 500 g kg-1 protein was lower than that of fish fed 200 and 300 g kg-1 protein. Moisture, crude protein and crude lipid contents of muscle and liver were significantly affected by dietary protein, but not by dietary lipid level (P > 0.05). The increase in dietary lipid level resulted in an increase in linoleic acid in liver and muscle paralleled with a decrease in n-3 highly unsaturated fatty acids content in muscle of fish. In considering these results, it was concluded that the diet containing 400 g kg-1 protein with 70 g kg-1 lipid level is optimal for growth and efficient feed utilization of juvenile fancy carp. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fancy%20carp" title="fancy carp">fancy carp</a>, <a href="https://publications.waset.org/abstracts/search?q=dietary%20protein" title=" dietary protein"> dietary protein</a>, <a href="https://publications.waset.org/abstracts/search?q=dietary%20lipid" title=" dietary lipid"> dietary lipid</a>, <a href="https://publications.waset.org/abstracts/search?q=Cyprinus%20carpio" title=" Cyprinus carpio"> Cyprinus carpio</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acid" title=" fatty acid"> fatty acid</a> </p> <a href="https://publications.waset.org/abstracts/17701/effects-of-dietary-protein-and-lipid-levels-on-growth-and-body-composition-of-juvenile-fancy-carp-cyprinus-carpio-var-koi" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17701.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">403</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9230</span> Production of Soy Yoghurt Using Soymilk-Based Lactic Acid Bacteria as Starter Culture</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ayobami%20Solomon%20Popoola">Ayobami Solomon Popoola</a>, <a href="https://publications.waset.org/abstracts/search?q=Victor%20N.%20Enujiugha"> Victor N. Enujiugha</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Production of soy-yogurt by fermentation of soymilk with lactic acid bacteria isolated from soymilk was studied. Soymilk was extracted from dehulled soybean seeds and pasteurized at 95 °C for 15 min. The soymilk was left to naturally ferment (temperature 40 °C; time 8 h) and lactic acid bacteria were isolated, screened and selected for yogurt production. Freshly prepared soymilk was pasteurized (95 °C, 15 min), inoculated with the lactic acid bacteria isolated (3% w/v starter culture) and incubated at 40 °C for 8 h. The yogurt produced was stored at 4 °C. Investigations were carried out with the aim of improving the sensory qualities and acceptability of soy yogurt. Commercial yogurt was used as a control. The percentage of soymilk inoculated was 70% of the broth. Soy-yoghurt samples produced were subsequently subjected to biochemical and microbiological assays which included total viable counts of fresh milk and soy-based yoghurt; proximate composition of functional soy-based yoghurt fermented with Lactobacillus plantarum; changes in pH, Titratable acidity, and lactic acid bacteria during a 14 day period of storage; as well as morphological and biochemical characteristics of lactic acid bacteria isolated. The results demonstrated that using Lactobacillus plantarum to inoculate soy milk for yogurt production takes about 8 h. The overall acceptability of the soy-based yogurt produced was not significantly different from that of the control sample. The use of isolate from soymilk had the added advantage of reducing the cost of yogurt starter culture, thereby making soy-yogurt, a good source of much desired good quality protein. However, more experiments are needed to improve the sensory qualities such as beany or astringent flavor and color. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=soy" title="soy">soy</a>, <a href="https://publications.waset.org/abstracts/search?q=soymilk" title=" soymilk"> soymilk</a>, <a href="https://publications.waset.org/abstracts/search?q=yoghurt" title=" yoghurt"> yoghurt</a>, <a href="https://publications.waset.org/abstracts/search?q=starter%20culture" title=" starter culture"> starter culture</a> </p> <a href="https://publications.waset.org/abstracts/97353/production-of-soy-yoghurt-using-soymilk-based-lactic-acid-bacteria-as-starter-culture" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/97353.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">263</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9229</span> The Effect of Protexin and Curcuma Longa on Growth Performance, Serum Lipid and Immune Organ Weight of Broilers at Starter Period</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Farhad%20Ahmadi">Farhad Ahmadi</a>, <a href="https://publications.waset.org/abstracts/search?q=Mehran%20Mohammadi%20Khah"> Mehran Mohammadi Khah</a>, <a href="https://publications.waset.org/abstracts/search?q=Fariba%20Rahimi"> Fariba Rahimi</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Vejdani%20Far"> N. Vejdani Far</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of present research was to investigate the effect of different levels of protexin (PRT) and Curcuma longa (CUR) on performance, serum lipid and indices of immune system in broiler chickens at the starter stage. A total of 300, one-day-old male broiler (Ross-308) were allotted, in a 2×2+1 factorial design contain 2 levels of protexin (10 and 40 mg/kg diet) and 2 levels of Curcuma longa (200 and 400 mg/kg diet) with four replicate and 15 birds per pens. Experimental diets were: T1 control (basal diet); T2 (2g/kg CUR+0.1g PRT/kg diet), T3 (2g CUR/kg+0.2g PRT/kg diet), T4 (4g CUR/kg+0.1g PRT/kg) and T5 (4g CUR/kg+0.2g PRT/kg). Results indicated that body weight gain and feed conversion ratio had significantly improved (P < 0.05) in birds that fed diet inclusion any levels of additive. The highest BWG and lowest FCR observed in T5 birds group as compared to control (P < 0.05). Relative bursa of Fabricius and spleen weight in T5 and T3 birds groups were higher than control (P > 0.05). The serum of cholesterol, TG, LDL had significantly decreased (P < 0.05). As well, HDL was higher (P < 0.05) in T5 birds group compared to control. In conclusion, results of present trial indicated that blend of mention additive was better than using individual of those and improved performance traits. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=broiler" title="broiler">broiler</a>, <a href="https://publications.waset.org/abstracts/search?q=Curcuma%20longa" title=" Curcuma longa"> Curcuma longa</a>, <a href="https://publications.waset.org/abstracts/search?q=performance" title=" performance"> performance</a>, <a href="https://publications.waset.org/abstracts/search?q=protexin" title=" protexin"> protexin</a>, <a href="https://publications.waset.org/abstracts/search?q=serum" title=" serum"> serum</a> </p> <a href="https://publications.waset.org/abstracts/5826/the-effect-of-protexin-and-curcuma-longa-on-growth-performance-serum-lipid-and-immune-organ-weight-of-broilers-at-starter-period" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/5826.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">382</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9228</span> Establishing the Microbial Diversity of Traditionally Prepared Rice Beer of Northeast India to Impact in Increasing Its Shelf Life</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Shreya%20Borthakur">Shreya Borthakur</a>, <a href="https://publications.waset.org/abstracts/search?q=Adhar%20Sharma"> Adhar Sharma</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The North-east states of India are well known for their age-old practice of preparing alcoholic beer from rice and millet. They do so in a traditional way by sprinkling starter cake (inoculum) on cooked rice or millet after which the fermentation starts and eventually, forms the beer. This starter cake has a rich composition of different microbes and medicinal herbs along with the powdered rice dough or maize dough with rice bran. The starter cake microbial composition has an important role in determining the microbial succession and metabolic secretions as the fermentation proceeds from the early to its late stage, thus, giving the beer a unique aroma, taste, and other sensory properties of traditionally prepared beer. Here, We have worked on identifying and characterizing the microbial community in the starter cakes prepared by the Monpa and Galo tribes of Arunachal Pradesh. A total of 18 microbial strains have been isolated from the starter cake of Monpa tribe, while 10 microbial isolates in that of Galo tribe. A metagenomic approach was applied to enumerate the cultural and non-cultural microbes present in the starter cakes prepared by the Monpa and Galo tribes of Arunachal Pradesh. The findings of the mini-project lays foundation to understand the role of microbes present in the starter cake in the beer’s fermentation process and will aide in future research on re-formulating the starter cakes to prevent the early spoilage of the ready to consume beer as the traditional rice beer has a short shelf-life. The paper concludes with the way forward being controlled CRISPR-Cas9. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermentation" title="fermentation">fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=traditional%20beer" title=" traditional beer"> traditional beer</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20succession" title=" microbial succession"> microbial succession</a>, <a href="https://publications.waset.org/abstracts/search?q=preservation" title=" preservation"> preservation</a>, <a href="https://publications.waset.org/abstracts/search?q=CRISPR-Cas" title=" CRISPR-Cas"> CRISPR-Cas</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20microbiology" title=" food microbiology"> food microbiology</a> </p> <a href="https://publications.waset.org/abstracts/164885/establishing-the-microbial-diversity-of-traditionally-prepared-rice-beer-of-northeast-india-to-impact-in-increasing-its-shelf-life" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/164885.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">124</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9227</span> Ruminal VFA of Beef Fed Different Protein</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=P.%20Paengkoum">P. Paengkoum</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20C.%20Chen"> S. C. Chen</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Paengkoum"> S. Paengkoum</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Six male growing Thai-indigenous beef cattle with body weight (BW) of 154±13.2 kg were randomly assigned in replicated 3×3 Latin square design, and fed with different levels of crude protein (CP) in total mixed ration (TMR) diets. CP levels in diets were 4.3%, 7.3% and 10.3% base on dry matter (DM). Ruminal ammonia nitrogen (NH3-N) and blood urea nitrogen (BUN) concentrations increased (P<0.01) with increasing CP levels. Moreover, there is a positive relationship between BUN and ruminal NH3-N. Rumen pH, total volatile fatty acid (VFA), molar proportions of acetate, propionate and butyrate were not affected by CP levels (P>0.05). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Thai-indigenous%20beef%20cattle" title="Thai-indigenous beef cattle">Thai-indigenous beef cattle</a>, <a href="https://publications.waset.org/abstracts/search?q=crude%20protein" title=" crude protein"> crude protein</a>, <a href="https://publications.waset.org/abstracts/search?q=volatile%20fatty%20acid%20%28VFA%29" title=" volatile fatty acid (VFA)"> volatile fatty acid (VFA)</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20mixed%20ration%20%28TMR%29%20diets" title=" total mixed ration (TMR) diets"> total mixed ration (TMR) diets</a> </p> <a href="https://publications.waset.org/abstracts/12336/ruminal-vfa-of-beef-fed-different-protein" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12336.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">281</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9226</span> Multi-Criteria Optimization of High-Temperature Reversed Starter-Generator</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Flur%20R.%20Ismagilov">Flur R. Ismagilov</a>, <a href="https://publications.waset.org/abstracts/search?q=Irek%20Kh.%20Khayrullin"> Irek Kh. Khayrullin</a>, <a href="https://publications.waset.org/abstracts/search?q=Vyacheslav%20E.%20Vavilov"> Vyacheslav E. Vavilov</a>, <a href="https://publications.waset.org/abstracts/search?q=Ruslan%20D.%20Karimov"> Ruslan D. Karimov</a>, <a href="https://publications.waset.org/abstracts/search?q=Anton%20S.%20Gorbunov"> Anton S. Gorbunov</a>, <a href="https://publications.waset.org/abstracts/search?q=Danis%20R.%20Farrakhov"> Danis R. Farrakhov</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The paper presents another structural scheme of high-temperature starter-generator with external rotor to be installed on High Pressure Shaft (HPS) of aircraft engines (AE) to implement More Electrical Engine concept. The basic materials to make this starter-generator (SG) were selected and justified. Multi-criteria optimization of the developed structural scheme was performed using a genetic algorithm and Pareto method. The optimum (in Pareto terms) active length and thickness of permanent magnets of SG were selected as a result of the optimization. Using the dimensions obtained, allowed to reduce the weight of the designed SG by 10 kg relative to a base option at constant thermal loads. Multidisciplinary computer simulation was performed on the basis of the optimum geometric dimensions, which proved performance efficiency of the design. We further plan to make a full-scale sample of SG of HPS and publish the results of its experimental research. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=high-temperature%20starter-generator" title="high-temperature starter-generator">high-temperature starter-generator</a>, <a href="https://publications.waset.org/abstracts/search?q=more%20electrical%20engine" title=" more electrical engine"> more electrical engine</a>, <a href="https://publications.waset.org/abstracts/search?q=multi-criteria%20optimization" title=" multi-criteria optimization"> multi-criteria optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=permanent%20magnet" title=" permanent magnet"> permanent magnet</a> </p> <a href="https://publications.waset.org/abstracts/55524/multi-criteria-optimization-of-high-temperature-reversed-starter-generator" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/55524.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">368</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9225</span> Thrombophilic Risk Factors and Pregnancy Complications</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hanan%20Azzam1">Hanan Azzam1</a>, <a href="https://publications.waset.org/abstracts/search?q=Nashwa%20Abousamra1"> Nashwa Abousamra1</a>, <a href="https://publications.waset.org/abstracts/search?q=Amany%20Mansour1"> Amany Mansour1</a>, <a href="https://publications.waset.org/abstracts/search?q=Yaser%20Abd%20El-dayem2"> Yaser Abd El-dayem2</a>, <a href="https://publications.waset.org/abstracts/search?q="></a>, <a href="https://publications.waset.org/abstracts/search?q=Solafa%20Elsharawy1">Solafa Elsharawy1</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Inherited thrombophilias are a heterogenous group of conditions which have been implicated in a variety of pregnancy complications. More recently, deficiency of protein Z (PZ) has been liked to pregnancy complications, including preterm delivery. Aim: We designed this study to evaluate the association of inherited thrombophilias including [Protein C (PC), Protein S (PS), Anti thrombin III (ATIII) deficiency and activated protein C (APC) resistance] and protein Z deficiency with a variety of pregnancy complications. Patients and Methods: 60 women with different pregnancy complications, including 20 patients with preeclampsia, 20 patients with intrauterine growth resistance (IUGR), and 20 patients with intrauterine fetal death (IUFD), in addition to 30 healthy pregnant women were recruited for the present study. PC and free PS antigen, ATIII activity, modified functional APC-resistance, and PZ levels were determined. Results: There was no significant association between inherited thrombophilias and complicated pregnancies as regards PC deficiency (p=1.0), AT III and PS deficiency (p=0.312), and APC-resistance (P=0.083). PZ was significantly associated with complicated pregnancies (p=0.012). Patients with protein Z levels below 1.5 µg/ml were considered deficient. Accordingly, we demonstrated protein Z deficiency in 30% of complicated pregnancies (RR 6.0, 95% CI 1.29-27.90;p=0.022), 20% of preeclampsia (RR 3.5, 95% CI 0.57 – 21.28; P = 0.174), 40% of IUGR (RR 9.3 95% CI 1.72-50.61; P = 0.010) and 30% of IUFD (RR 6, 95% CI 1.07 – 33.64; P = 0.042). Conclusions: These findings indicate the absence of association of inherited thrombophilias, including PC, PS, AT III deficiency, and APC resistance with pregnancy complications. However, PZ deficiency is associated with increased risk of pregnancy complications, especially intrauterine growth restriction and intrauterine fetal death. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=protein%20C" title="protein C">protein C</a>, <a href="https://publications.waset.org/abstracts/search?q=protein%20S" title=" protein S"> protein S</a>, <a href="https://publications.waset.org/abstracts/search?q=thrombophelia" title=" thrombophelia"> thrombophelia</a>, <a href="https://publications.waset.org/abstracts/search?q=pregnancy" title=" pregnancy"> pregnancy</a>, <a href="https://publications.waset.org/abstracts/search?q=protein%20Z" title=" protein Z"> protein Z</a> </p> <a href="https://publications.waset.org/abstracts/144318/thrombophilic-risk-factors-and-pregnancy-complications" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/144318.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">234</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9224</span> Ratio Energy and Protein of Dietary Based on Rice Straw Ammoniated on Productivity of Male Simenthal Cattle</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mardiati%20Zain">Mardiati Zain</a>, <a href="https://publications.waset.org/abstracts/search?q=Yetti%20Marlida"> Yetti Marlida</a>, <a href="https://publications.waset.org/abstracts/search?q=Elihasridas%20Elihasridas"> Elihasridas Elihasridas</a>, <a href="https://publications.waset.org/abstracts/search?q=Erpomen%20Erpomen"> Erpomen Erpomen</a>, <a href="https://publications.waset.org/abstracts/search?q=Andri%20Andri"> Andri Andri</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Livestock productivity is greatly influenced by the energy and protein balance in diet. This study aimed to determine the energy and protein balance of male Simenthal cattle diet with protein and energy levels. The experimental design used was a randomized block design (RBD) 2x3x3 factorial design. There are two factors namely A level of energy diet that is 65% and 70% TDN. Factor B is a protein level of diet used were 10, 12 and 14% and each treatment is repeated three times. The weight of Simenthal cattle used ranged between 240 - 300 kg. Diet consisted of ammoniated rice straw and concentrated with ratio 40:60. Concentrate consisted of palm kernel cake, rice brain, cassava, mineral, and urea. The variables measured were digestibility of dry matter, organic matter and fiber, dry matter intake, daily gain, feed efficiency and blood characteristic. Results: There was no interaction between protein and energy level of diet on the nutrients intake (DM intake, OM intake, CP intake), weight gain and efficiency (P < 0.01). There was an interaction between protein and energy level of diet on digestibility (DM, OM, CP and allantoin urine (P > 0.01) Nutrients intake decreases with increasing levels of energy and protein diet, while nutrient digestibility, Avarage daily gain and feed efficiency increases with increasing levels of energy and protein diet. Conclusions: The result can be concluded that the best treatment was A2B1 which is energy level 70% TDN and protein 10%, where are dry matter intake 7.66 kg/d, daily gain 1.25 kg/d, feed efficiency 16.12%, and dry matter and organic matter digestibility 64.08 and 69.42% respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=energy%20and%20protein%20ratio" title="energy and protein ratio">energy and protein ratio</a>, <a href="https://publications.waset.org/abstracts/search?q=simenthal%20cattle" title=" simenthal cattle"> simenthal cattle</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20straw%20ammoniated" title=" rice straw ammoniated"> rice straw ammoniated</a>, <a href="https://publications.waset.org/abstracts/search?q=digestibility" title=" digestibility"> digestibility</a> </p> <a href="https://publications.waset.org/abstracts/87342/ratio-energy-and-protein-of-dietary-based-on-rice-straw-ammoniated-on-productivity-of-male-simenthal-cattle" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/87342.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">356</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9223</span> Effect of Herbal Mineral Blend on Growth Performance of Broilers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Rizwan">M. Rizwan</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Ahmad"> S. Ahmad</a>, <a href="https://publications.waset.org/abstracts/search?q=U.%20Farooq"> U. Farooq</a>, <a href="https://publications.waset.org/abstracts/search?q=U.%20Mahmood"> U. Mahmood</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20U.%20Rehman"> S. U. Rehman</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20Akhtar"> P. Akhtar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This experiment was conducted to investigate the effect of supplementation of herbal and mineral mixture on growth performance of boilers. One hundred and eighty birds were randomly distributed into 6 experimental units of 3 replicates (10 birds/replicate) as: negative control (basal diet), positive control (Lincomycin at the rate of 5g/bag), commercially available herbal-mineral product FitFat™ at the rate of 150g/bag and 200g/bag, and herbal-mineral mixture at the rate of 150g/bag and herbal-mineral mixture at the rate of 300g/bag. The data regarding weekly feed intake, body weight gain and feed conversion ratio were recorded, and fecal samples were collected at the end of starter and finisher phase for nutrient digestibility trial. The results of body weight gain showed significant (P < 0.05) differences in 3rd week of age (506.90g), also, feed intake showed significant (P < 0.05) results in 1st (297.22g), 3rd (936.7g) and 4th (967.8g) week and feed conversion ratio indicated significant (P < 0.05) variations in 1st (1.14) and 3rd (1.74) week of age. The starter phase indicated significant (P < 0.05) differences among all treatments groups in body weight gain (902.2g), feed intake (1843.9g) and feed conversion ratio (1.78). In case of nutrient digestibility trial, results showed significant (P < 0.05) values of dry matter, crude protein, and crude fat in starter phase as 77.74%, 69.37%, and 61.18% respectively and 77.65%, 68.79% and 61.03% respectively, in finisher phase. Based on overall results, it was concluded that the dietary inclusion of combination of herbs and mineral can increase the production performance of broilers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=herbal%20blend" title="herbal blend">herbal blend</a>, <a href="https://publications.waset.org/abstracts/search?q=minerals" title=" minerals"> minerals</a>, <a href="https://publications.waset.org/abstracts/search?q=crop%20filling" title=" crop filling"> crop filling</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrient%20digestibility" title=" nutrient digestibility"> nutrient digestibility</a>, <a href="https://publications.waset.org/abstracts/search?q=broiler" title=" broiler"> broiler</a> </p> <a href="https://publications.waset.org/abstracts/77242/effect-of-herbal-mineral-blend-on-growth-performance-of-broilers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/77242.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">211</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9222</span> Physicochemical Properties of Pea Protein Isolate (PPI)-Starch and Soy Protein Isolate (SPI)-Starch Nanocomplexes Treated by Ultrasound at Different pH Values</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gulcin%20Yildiz">Gulcin Yildiz</a>, <a href="https://publications.waset.org/abstracts/search?q=Hao%20%20Feng"> Hao Feng</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Soybean proteins are the most widely used and researched proteins in the food industry. Due to soy allergies among consumers, however, alternative legume proteins having similar functional properties have been studied in recent years. These alternative proteins are also expected to have a price advantage over soy proteins. One such protein that has shown good potential for food applications is pea protein. Besides the favorable functional properties of pea protein, it also contains fewer anti-nutritional substances than soy protein. However, a comparison of the physicochemical properties of pea protein isolate (PPI)-starch nanocomplexes and soy protein isolate (SPI)-starch nanocomplexes treated by ultrasound has not been well documented. This study was undertaken to investigate the effects of ultrasound treatment on the physicochemical properties of PPI-starch and SPI-starch nanocomplexes. Pea protein isolate (85% pea protein) provided by Roquette (Geneva, IL, USA) and soy protein isolate (SPI, Pro-Fam® 955) obtained from the Archer Daniels Midland Company were adjusted to different pH levels (2-12) and treated with 5 minutes of ultrasonication (100% amplitude) to form complexes with starch. The soluble protein content was determined by the Bradford method using BSA as the standard. The turbidity of the samples was measured using a spectrophotometer (Lambda 1050 UV/VIS/NIR Spectrometer, PerkinElmer, Waltham, MA, USA). The volume-weighted mean diameters (D4, 3) of the soluble proteins were determined by dynamic light scattering (DLS). The emulsifying properties of the proteins were evaluated by the emulsion stability index (ESI) and emulsion activity index (EAI). Both the soy and pea protein isolates showed a U-shaped solubility curve as a function of pH, with a high solubility above the isoelectric point and a low one below it. Increasing the pH from 2 to 12 resulted in increased solubility for both the SPI and PPI-starch complexes. The pea nanocomplexes showed greater solubility than the soy ones. The SPI-starch nanocomplexes showed better emulsifying properties determined by the emulsion stability index (ESI) and emulsion activity index (EAI) due to SPI’s high solubility and high protein content. The PPI had similar or better emulsifying properties at certain pH values than the SPI. The ultrasound treatment significantly decreased the particle sizes of both kinds of nanocomplex. For all pH levels with both proteins, the droplet sizes were found to be lower than 300 nm. The present study clearly demonstrated that applying ultrasonication under different pH conditions significantly improved the solubility and emulsify¬ing properties of the SPI and PPI. The PPI exhibited better solubility and emulsifying properties than the SPI at certain pH levels <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=emulsifying%20properties" title="emulsifying properties">emulsifying properties</a>, <a href="https://publications.waset.org/abstracts/search?q=pea%20protein%20isolate" title=" pea protein isolate"> pea protein isolate</a>, <a href="https://publications.waset.org/abstracts/search?q=soy%20protein%20isolate" title=" soy protein isolate"> soy protein isolate</a>, <a href="https://publications.waset.org/abstracts/search?q=ultrasonication" title=" ultrasonication"> ultrasonication</a> </p> <a href="https://publications.waset.org/abstracts/53195/physicochemical-properties-of-pea-protein-isolate-ppi-starch-and-soy-protein-isolate-spi-starch-nanocomplexes-treated-by-ultrasound-at-different-ph-values" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53195.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">319</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9221</span> Application of Chitosan as a Natural Antimicrobial Compound in Stirred Yoghurt</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Javad%20Hesari">Javad Hesari</a>, <a href="https://publications.waset.org/abstracts/search?q=Tahereh%20Donyatalab"> Tahereh Donyatalab</a>, <a href="https://publications.waset.org/abstracts/search?q=Sodeif%20Azadmard%20Damirchi"> Sodeif Azadmard Damirchi</a>, <a href="https://publications.waset.org/abstracts/search?q=Reza%20Rezaii%20Mokaram"> Reza Rezaii Mokaram</a>, <a href="https://publications.waset.org/abstracts/search?q=Abbas%20Rafat"> Abbas Rafat</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The main objective of this research was to increase shelf life of stirred yoghurt by adding chitosan as a naturally antimicrobial compound. Chitosan were added at different concentrations (0.1, 0.3 and 0.6%) to the stirred yoghurt. Samples were stored at refrigerator and room temperature for 3 weeks and tested with respect of microbial properties (counts of starter bacteria, mold and yeast, coliforms and E. coli). Starter bacteria and yeast counts in samples containing chitosan was significantly (p<0.05) lower than those in control samples and its antibacterial and anti-yeast effects increased with increasing concentration of chitosan. The lowest counts of starter bacteria and yeast were observed at samples whit 0.6% of chitosan. The Results showed Chitosan had a positive effect on increasing shelf life and controlling of yeasts and therefore can be used as a natural preservative in stirred yogurt. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chitosan" title="chitosan">chitosan</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20preservative" title=" natural preservative"> natural preservative</a>, <a href="https://publications.waset.org/abstracts/search?q=stirred%20yoghurt" title=" stirred yoghurt"> stirred yoghurt</a>, <a href="https://publications.waset.org/abstracts/search?q=self-life" title=" self-life"> self-life</a> </p> <a href="https://publications.waset.org/abstracts/32001/application-of-chitosan-as-a-natural-antimicrobial-compound-in-stirred-yoghurt" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32001.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">465</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9220</span> Influence of Dietary Herbal Blend on Crop Filling, Growth Performance and Nutrient Digestibility in Broiler Chickens</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Ahmad">S. Ahmad</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Rizwan"> M. Rizwan</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20Ayub"> B. Ayub</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Mehmood"> S. Mehmood</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20Akhtar"> P. Akhtar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This experiment was conducted to investigate the effect of supplementation of pure herbal blend on growth performance of boilers. One hundred and twenty birds were randomly distributed into 4 experimental units of 3 replicates (10 birds/replicate) as: negative control (basal diet), positive control (Lincomycin at the rate of 5g/bag), pure herbal blend at the rate of 150g/bag and pure herbal blend at the rate of 300g/bag. The data regarding weekly feed intake, body weight gain and feed conversion ratio were recorded, and fecal samples were collected at the end of starter and finisher phase for nutrient digestibility trial. The results of feed intake showed significant (P < 0.05) results in 1st (305g), 2nd (696.88g), 3rd (1046.9g) and 4th (1173.2g) week and feed conversion ratio indicated significant (P < 0.05) variations in 1st (2.54) and 4th (2.28) week of age. Also, both starter and finisher phase indicated significant (P < 0.05) differences among all treatment groups in feed intake (2023.4g) and (2302.6g) respectively. The statistical analysis indicated significant (P < 0.05) results in crop filling percentage (86.6%) after 2 hours of first feed supplementation. In case of nutrient digestibility trial, results showed significant (P < 0.05) values of crude protein and crude fat in starter phase as 69.65% and 56.62% respectively, and 69.57% and 48.55% respectively, in finisher phase. Based on overall results, it was concluded that the dietary inclusion of pure herbal blend containing neem tree leaves powder, garlic powder, ginger powder and turmeric powder increase the production performance of broilers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=neem%20tree%20leave" title="neem tree leave">neem tree leave</a>, <a href="https://publications.waset.org/abstracts/search?q=garlic" title=" garlic"> garlic</a>, <a href="https://publications.waset.org/abstracts/search?q=ginger" title=" ginger"> ginger</a>, <a href="https://publications.waset.org/abstracts/search?q=herbal%20blend" title=" herbal blend"> herbal blend</a>, <a href="https://publications.waset.org/abstracts/search?q=broiler" title=" broiler"> broiler</a> </p> <a href="https://publications.waset.org/abstracts/77244/influence-of-dietary-herbal-blend-on-crop-filling-growth-performance-and-nutrient-digestibility-in-broiler-chickens" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/77244.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">208</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9219</span> Lentil Protein Fortification in Cranberry Squash</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sandhya%20Devi%20A">Sandhya Devi A</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The protein content of the cranberry squash (protein: 0g) may be increased by extracting protein from the lentils (9 g), which is particularly linked to a lower risk of developing heart disease. Using the technique of alkaline extraction from the lentils flour, protein may be extracted. Alkaline extraction of protein from lentil flour was optimized utilizing response surface approach in order to maximize both protein content and yield. Cranberry squash may be taken if a protein fortification syrup is prepared and processed into the squash. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=alkaline%20extraction" title="alkaline extraction">alkaline extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=cranberry%20squash" title=" cranberry squash"> cranberry squash</a>, <a href="https://publications.waset.org/abstracts/search?q=protein%20fortification" title=" protein fortification"> protein fortification</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a> </p> <a href="https://publications.waset.org/abstracts/153178/lentil-protein-fortification-in-cranberry-squash" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/153178.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">111</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9218</span> Comprehending the Relationship between the Red Blood Cells of a Protein 4.1 -/- Patient and Those of Healthy Controls: A Comprehensive Analysis of Tandem Mass Spectrometry Data</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ahmed%20M.%20Hjazi">Ahmed M. Hjazi</a>, <a href="https://publications.waset.org/abstracts/search?q=Bader%20M.%20Hjazi"> Bader M. Hjazi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Protein 4.1 is a crucial component of complex interactions between the cytoskeleton and other junctional complex proteins. When the gene encoding this protein is altered, resulting in reduced expression, or when the protein is absent, the red cell undergoes a significant structural change. This research aims to achieve a deeper comprehension of the biochemical effects of red cell protein deficiency. A Tandem Mass Spectrometry Analysis (TMT-MS/MS) of patient cells lacking protein 4.1 compared to three healthy controls was achieved by the Proteomics Institute of the University of Bristol. The SDS-PAGE and Western blotting were utilized on the original patient sample and controls to partially confirm TMT MS/MS data analysis of the protein-4.1-deficient cells. Compared to healthy controls, protein levels in samples lacking protein 4.1 had a significantly higher concentration of proteins that probably originated from reticulocytes. This could occur if the patient has an elevated reticulocyte count. The increase in chaperone and reticulocyte-associated proteins was most notable in this study. This may result from elevated quantities of reticulocytes in patients with hereditary elliptocytosis. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=hereditary%20elliptocytosis" title="hereditary elliptocytosis">hereditary elliptocytosis</a>, <a href="https://publications.waset.org/abstracts/search?q=protein%204.1" title=" protein 4.1"> protein 4.1</a>, <a href="https://publications.waset.org/abstracts/search?q=red%20cells" title=" red cells"> red cells</a>, <a href="https://publications.waset.org/abstracts/search?q=tandem%20mass%20spectrometry%20data." title=" tandem mass spectrometry data."> tandem mass spectrometry data.</a> </p> <a href="https://publications.waset.org/abstracts/165174/comprehending-the-relationship-between-the-red-blood-cells-of-a-protein-41-patient-and-those-of-healthy-controls-a-comprehensive-analysis-of-tandem-mass-spectrometry-data" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/165174.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">79</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9217</span> Effect of Many Levels of Undegradable Protein on Performance, Blood Parameters, Colostrum Composition and Lamb Birth Weight in Pregnant Ewes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Maria%20Magdy%20Danial%20Riad">Maria Magdy Danial Riad</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objective of this study was to investigate the effect of different protein sources with different degradability ratios during late gestation of ewes on colostrum composition and its IgG concentration, body weight change of dams, and birth weight of their lambs. Objectives: 35 multiparous native crossbred ewes (BW= 59±2.5kg) were randomly allocated to five dietary treatments (7 ewes / treatment) for 2 months prior to lambing. Methods: Experimental diets were isonitrogenous (12.27% CP) and isocaloric (2.22 Mcal ME/kg DM). In diet I (the control), solvent extract soybeans (SESM 33% RUP of CP), II feed grade urea (FGU 31% RUP), III slow release urea (SRU 31% RUP). As sources of undegradable protein, extruded expeller SBM-EESM 40 (37% RUP) and extruded expeller SBM-EESM 60 (41% RUP) were used in groups IV and V, respectively. Results showed no significant effect on feed intake, crude protein (CP), metabolizable energy (ME), and body condition score (BCS). Ewes fed the 37% RUP diet gained more (p<0.05) weight compared with ewes fed the 31% RUP diet (5.62 vs. 2.5kg). Ewes in EESM 60 had the highest levels of fat, protein, total solid, solid not fat, and immunoglobulin and the lowest in urea N content (P< 0.05) in colostrum during the first 24hrs after lambing. Conclusions: Protein source and RUP levels in ewes’ diets had no significant effect (P< 0.05) on lambs’ birth weight and ewes' blood biochemical parameters. Increasing the RUP content of diet during late gestation resulted in an increase in colostrum constituents and its IgG level but had no effect on ewes’ performance and their lambs’ outcome. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=colostrum" title="colostrum">colostrum</a>, <a href="https://publications.waset.org/abstracts/search?q=ewes" title=" ewes"> ewes</a>, <a href="https://publications.waset.org/abstracts/search?q=lambs%20output" title=" lambs output"> lambs output</a>, <a href="https://publications.waset.org/abstracts/search?q=pregnancy" title=" pregnancy"> pregnancy</a>, <a href="https://publications.waset.org/abstracts/search?q=undegradable%20protein" title=" undegradable protein"> undegradable protein</a> </p> <a href="https://publications.waset.org/abstracts/184596/effect-of-many-levels-of-undegradable-protein-on-performance-blood-parameters-colostrum-composition-and-lamb-birth-weight-in-pregnant-ewes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/184596.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">50</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9216</span> Hydration of Protein-RNA Recognition Sites</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Amita%20Barik">Amita Barik</a>, <a href="https://publications.waset.org/abstracts/search?q=Ranjit%20Prasad%20Bahadur"> Ranjit Prasad Bahadur</a> </p> <p class="card-text"><strong>Abstract:</strong></p> We investigate the role of water molecules in 89 protein-RNA complexes taken from the Protein Data Bank. Those with tRNA and single-stranded RNA are less hydrated than with duplex or ribosomal proteins. Protein-RNA interfaces are hydrated less than protein-DNA interfaces, but more than protein-protein interfaces. Majority of the waters at protein-RNA interfaces makes multiple H-bonds; however, a fraction does not make any. Those making Hbonds have preferences for the polar groups of RNA than its partner protein. The spatial distribution of waters makes interfaces with ribosomal proteins and single-stranded RNA relatively ‘dry’ than interfaces with tRNA and duplex RNA. In contrast to protein-DNA interfaces, mainly due to the presence of the 2’OH, the ribose in protein-RNA interfaces is hydrated more than the phosphate or the bases. The minor groove in protein-RNA interfaces is hydrated more than the major groove, while in protein-DNA interfaces it is reverse. The strands make the highest number of water-mediated H-bonds per unit interface area followed by the helices and the non-regular structures. The preserved waters at protein-RNA interfaces make higher number of H-bonds than the other waters. Preserved waters contribute toward the affinity in protein-RNA recognition and should be carefully treated while engineering protein-RNA interfaces. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=h-bonds" title="h-bonds">h-bonds</a>, <a href="https://publications.waset.org/abstracts/search?q=minor-major%20grooves" title=" minor-major grooves"> minor-major grooves</a>, <a href="https://publications.waset.org/abstracts/search?q=preserved%20water" title=" preserved water"> preserved water</a>, <a href="https://publications.waset.org/abstracts/search?q=protein-RNA%20interfaces" title=" protein-RNA interfaces"> protein-RNA interfaces</a> </p> <a href="https://publications.waset.org/abstracts/42932/hydration-of-protein-rna-recognition-sites" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/42932.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">302</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9215</span> Pregnancy Outcome in Pregnancy with Low Pregnancy-Associated Plasma Protein A in First Trimester</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sumi%20Manjipparambil%20Surendran">Sumi Manjipparambil Surendran</a>, <a href="https://publications.waset.org/abstracts/search?q=Subrata%20Majumdar"> Subrata Majumdar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Aim: The aim of the study is to find out if low PAPP-A (Pregnancy-Associated Plasma Protein A) levels in the first trimester are associated with adverse obstetric outcome. Methods: A retrospective study was carried out on 114 singleton pregnancies having undergone combined test screening. Results: There is statistically significant increased incidence of low birth weight infants in the low PAPP-A group. However, significant association was not found in the incidence of pre-eclampsia, miscarriage, and placental abruption. Conclusion: Low PAPP-A in the first trimester is associated with fetal growth restriction. Recommendation: Women with low PAPP-A levels in first trimester pregnancy screening require consultant-led care and serial growth scans. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pregnancy" title="pregnancy">pregnancy</a>, <a href="https://publications.waset.org/abstracts/search?q=pregnancy-associated%20plasma%20protein%20A" title=" pregnancy-associated plasma protein A"> pregnancy-associated plasma protein A</a>, <a href="https://publications.waset.org/abstracts/search?q=PAPP-A" title=" PAPP-A"> PAPP-A</a>, <a href="https://publications.waset.org/abstracts/search?q=fetal%20growth%20restriction" title=" fetal growth restriction"> fetal growth restriction</a>, <a href="https://publications.waset.org/abstracts/search?q=trimester" title=" trimester"> trimester</a> </p> <a href="https://publications.waset.org/abstracts/133011/pregnancy-outcome-in-pregnancy-with-low-pregnancy-associated-plasma-protein-a-in-first-trimester" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/133011.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">142</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9214</span> Six-Phase Tooth-Coil Winding Starter-Generator Embedded in Aerospace Engine</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Flur%20R.%20Ismagilov">Flur R. Ismagilov</a>, <a href="https://publications.waset.org/abstracts/search?q=Vyacheslav%20E.%20Vavilov"> Vyacheslav E. Vavilov</a>, <a href="https://publications.waset.org/abstracts/search?q=Denis%20V.%20Gusakov"> Denis V. Gusakov</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This paper is devoted to solve the problem of increasing the electrification of aircraft engines by installing a synchronous generator at high pressure shaft. Technical solution of this problem by various research centers is discussed. A design solution of the problem was proposed. To evaluate the effectiveness of the proposed cooling system, thermal analysis was carried out in ANSYS software. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=starter-generator" title="starter-generator">starter-generator</a>, <a href="https://publications.waset.org/abstracts/search?q=more%20electrical%20engine" title=" more electrical engine"> more electrical engine</a>, <a href="https://publications.waset.org/abstracts/search?q=aircraft%20engines" title=" aircraft engines"> aircraft engines</a>, <a href="https://publications.waset.org/abstracts/search?q=high%20pressure%20shaft" title=" high pressure shaft"> high pressure shaft</a>, <a href="https://publications.waset.org/abstracts/search?q=synchronous%20generator" title=" synchronous generator"> synchronous generator</a> </p> <a href="https://publications.waset.org/abstracts/57565/six-phase-tooth-coil-winding-starter-generator-embedded-in-aerospace-engine" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/57565.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">257</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9213</span> Responses of Trifolium pratense to Lead Accumulation Under In-Vitro Culture Conditions</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Arash%20Khorasani%20Esmaeili">Arash Khorasani Esmaeili</a>, <a href="https://publications.waset.org/abstracts/search?q=Rosna%20Mat%20Taha"> Rosna Mat Taha</a>, <a href="https://publications.waset.org/abstracts/search?q=Sadegh%20Mohajer"> Sadegh Mohajer</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Seeds of Trifolium pratense (Red clover) were exposed in vitro for 6 weeks to six levels of lead (Pb) concentrations (0, 50, 100, 150, 200, 250 µM) to analyze the effects on growth, total chlorophyll and total protein contents of grown plants against the lead accumulation. The growth of plants was negatively affected by various levels of lead treatment. The fresh and dry weights, as well as lengths of shoots and roots of grown plants under various lead treatments, were found significantly lower in comparison with the control plants. Total chlorophyll and total soluble protein contents of grown plants under lower concentrations of lead treatment did not show significant differences when compared with the control plants, although they were affected significantly in higher levels of lead accumulation (150-250 µM). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=trifolium%20pratense" title="trifolium pratense">trifolium pratense</a>, <a href="https://publications.waset.org/abstracts/search?q=lead%20accumulation" title=" lead accumulation"> lead accumulation</a>, <a href="https://publications.waset.org/abstracts/search?q=chlorophyll%20content" title=" chlorophyll content"> chlorophyll content</a>, <a href="https://publications.waset.org/abstracts/search?q=protein%20content" title=" protein content"> protein content</a> </p> <a href="https://publications.waset.org/abstracts/32059/responses-of-trifolium-pratense-to-lead-accumulation-under-in-vitro-culture-conditions" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32059.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">437</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9212</span> Protein Crystallization Induced by Surface Plasmon Resonance</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tetsuo%20Okutsu">Tetsuo Okutsu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> We have developed a crystallization plate with the function of promoting protein crystallization. A gold thin film is deposited on the crystallization plate. A protein solution is dropped thereon, and crystallization is promoted when the protein is irradiated with light of a wavelength that protein does not absorb. Protein is densely adsorbed on the gold thin film surface. The light excites the surface plasmon resonance of the gold thin film, the protein is excited by the generated enhanced electric field induced by surface plasmon resonance, and the amino acid residues are radicalized to produce protein dimers. The dimers function as templates for protein crystals, crystallization is promoted. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=lysozyme" title="lysozyme">lysozyme</a>, <a href="https://publications.waset.org/abstracts/search?q=plasmon" title=" plasmon"> plasmon</a>, <a href="https://publications.waset.org/abstracts/search?q=protein" title=" protein"> protein</a>, <a href="https://publications.waset.org/abstracts/search?q=crystallization" title=" crystallization"> crystallization</a>, <a href="https://publications.waset.org/abstracts/search?q=RNaseA" title=" RNaseA"> RNaseA</a> </p> <a href="https://publications.waset.org/abstracts/85433/protein-crystallization-induced-by-surface-plasmon-resonance" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/85433.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">218</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9211</span> Comparison of Methods for the Detection of Biofilm Formation in Yeast and Lactic Acid Bacteria Species Isolated from Dairy Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Goksen%20Arik">Goksen Arik</a>, <a href="https://publications.waset.org/abstracts/search?q=Mihriban%20Korukluoglu"> Mihriban Korukluoglu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lactic acid bacteria (LAB) and some yeast species are common microorganisms found in dairy products and most of them are responsible for the fermentation of foods. Such cultures are isolated and used as a starter culture in the food industry because of providing standardisation of the final product during the food processing. Choice of starter culture is the most important step for the production of fermented food. Isolated LAB and yeast cultures which have the ability to create a biofilm layer can be preferred as a starter in the food industry. The biofilm formation could be beneficial to extend the period of usage time of microorganisms as a starter. On the other hand, it is an undesirable property in pathogens, since biofilm structure allows a microorganism become more resistant to stress conditions such as antibiotic presence. It is thought that the resistance mechanism could be turned into an advantage by promoting the effective microorganisms which are used in the food industry as starter culture and also which have potential to stimulate the gastrointestinal system. Development of the biofilm layer is observed in some LAB and yeast strains. The resistance could make LAB and yeast strains dominant microflora in the human gastrointestinal system; thus, competition against pathogen microorganisms can be provided more easily. Based on this circumstance, in the study, 10 LAB and 10 yeast strains were isolated from various dairy products, such as cheese, yoghurt, kefir, and cream. Samples were obtained from farmer markets and bazaars in Bursa, Turkey. As a part of this research, all isolated strains were identified and their ability of biofilm formation was detected with two different methods and compared with each other. The first goal of this research was to determine whether <em>isolates</em> have the potential for <em>biofilm</em> production, and the second was to compare the validity of two different methods, which are known as “Tube method” and “96-well plate-based method”. This study may offer an insight into developing a point of view about biofilm formation and its beneficial properties in LAB and yeast cultures used as a starter in the food industry. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biofilm" title="biofilm">biofilm</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy%20products" title=" dairy products"> dairy products</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20bacteria" title=" lactic acid bacteria"> lactic acid bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a> </p> <a href="https://publications.waset.org/abstracts/61705/comparison-of-methods-for-the-detection-of-biofilm-formation-in-yeast-and-lactic-acid-bacteria-species-isolated-from-dairy-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61705.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">263</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=starter%20protein%20levels&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=starter%20protein%20levels&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=starter%20protein%20levels&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=starter%20protein%20levels&page=5">5</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=starter%20protein%20levels&page=6">6</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=starter%20protein%20levels&page=7">7</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=starter%20protein%20levels&page=8">8</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=starter%20protein%20levels&page=9">9</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=starter%20protein%20levels&page=10">10</a></li> <li class="page-item disabled"><span class="page-link">...</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=starter%20protein%20levels&page=307">307</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=starter%20protein%20levels&page=308">308</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=starter%20protein%20levels&page=2" rel="next">&rsaquo;</a></li> </ul> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/WASET-16th-foundational-anniversary.pdf">WASET celebrates its 16th foundational anniversary</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Account <li><a href="https://waset.org/profile">My Account</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Explore <li><a href="https://waset.org/disciplines">Disciplines</a></li> <li><a href="https://waset.org/conferences">Conferences</a></li> <li><a href="https://waset.org/conference-programs">Conference Program</a></li> <li><a href="https://waset.org/committees">Committees</a></li> <li><a href="https://publications.waset.org">Publications</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Research <li><a href="https://publications.waset.org/abstracts">Abstracts</a></li> <li><a href="https://publications.waset.org">Periodicals</a></li> <li><a href="https://publications.waset.org/archive">Archive</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Open Science <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Philosophy.pdf">Open Science Philosophy</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Award.pdf">Open Science Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Society-Open-Science-and-Open-Innovation.pdf">Open Innovation</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Postdoctoral-Fellowship-Award.pdf">Postdoctoral Fellowship Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Scholarly-Research-Review.pdf">Scholarly Research Review</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Support <li><a href="https://waset.org/page/support">Support</a></li> <li><a href="https://waset.org/profile/messages/create">Contact Us</a></li> <li><a href="https://waset.org/profile/messages/create">Report Abuse</a></li> </ul> </div> </div> </div> </div> </div> <div class="container text-center"> <hr style="margin-top:0;margin-bottom:.3rem;"> <a href="https://creativecommons.org/licenses/by/4.0/" target="_blank" class="text-muted small">Creative Commons Attribution 4.0 International License</a> <div id="copy" class="mt-2">© 2024 World Academy of Science, Engineering and Technology</div> </div> </footer> <a href="javascript:" id="return-to-top"><i class="fas fa-arrow-up"></i></a> <div class="modal" id="modal-template"> <div class="modal-dialog"> <div class="modal-content"> <div class="row m-0 mt-1"> <div class="col-md-12"> <button type="button" class="close" data-dismiss="modal" aria-label="Close"><span aria-hidden="true">×</span></button> </div> </div> <div class="modal-body"></div> </div> </div> </div> <script src="https://cdn.waset.org/static/plugins/jquery-3.3.1.min.js"></script> <script src="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/js/bootstrap.bundle.min.js"></script> <script src="https://cdn.waset.org/static/js/site.js?v=150220211556"></script> <script> jQuery(document).ready(function() { /*jQuery.get("https://publications.waset.org/xhr/user-menu", function (response) { jQuery('#mainNavMenu').append(response); });*/ jQuery.get({ url: "https://publications.waset.org/xhr/user-menu", cache: false }).then(function(response){ jQuery('#mainNavMenu').append(response); }); }); </script> </body> </html>