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plans</title> <meta name="description" content="Search results for: meal plans"> <meta name="keywords" content="meal plans"> <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" 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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="meal plans"> <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> 1143</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: meal plans</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1143</span> A Comparison of Dietary Quality and Nutritional Adequacy of Meal Plans of a Diet Prescription Generator Web App against the Australian Guidelines to Healthy Eating</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ananda%20Perera">Ananda Perera</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Diet therapy has a positive impact on many diseases in General Practice. If a meal plan can be generated as easily as writing a drug prescription for dyspepsia, then the evidence and practice gap in nutrition therapy can be narrowed. Meal plans of 50 diet prescriptions were compared with the criteria for a healthy diet given by Australian authorities. The energy value of each meal plan was compared with the recommended daily energy requirements of the authorities for Diet Prescription Generator (DPG) accuracy. Meal plans generated were within the criteria laid down by the Australian authorities for a healthy diet. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dieting" title="dieting">dieting</a>, <a href="https://publications.waset.org/abstracts/search?q=obesity" title=" obesity"> obesity</a>, <a href="https://publications.waset.org/abstracts/search?q=diabetes" title=" diabetes"> diabetes</a>, <a href="https://publications.waset.org/abstracts/search?q=weight%20loss" title=" weight loss"> weight loss</a>, <a href="https://publications.waset.org/abstracts/search?q=computerized%20decision%20support%20systems" title=" computerized decision support systems"> computerized decision support systems</a>, <a href="https://publications.waset.org/abstracts/search?q=dieting%20software" title=" dieting software"> dieting software</a>, <a href="https://publications.waset.org/abstracts/search?q=CDSS" title=" CDSS"> CDSS</a>, <a href="https://publications.waset.org/abstracts/search?q=meal%20plans" title=" meal plans"> meal plans</a> </p> <a href="https://publications.waset.org/abstracts/150628/a-comparison-of-dietary-quality-and-nutritional-adequacy-of-meal-plans-of-a-diet-prescription-generator-web-app-against-the-australian-guidelines-to-healthy-eating" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/150628.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">1142</span> Substitution of Fish Meal by Local Vegetable Raw Materials in the Feed of Juvenile Nile Tilapia (Oreochromis Niloticus, Linne, 1758) in Senegal</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mamadou%20Sileye%20Niang">Mamadou Sileye Niang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study is a contribution to the development of a feed for juvenile tilapia Oreochromis niloticus, from local raw materials in order to reduce the cost of feeding farmed tilapia in Senegal. Three feeds were formulated from local raw materials. The basic composition of the tested feeds is as follows: A1 (peanut meal, rice bran, millet bran, maize meal and no fish meal); A2 (peanut meal, rice bran, millet bran, maize meal and 10% fish meal) and A3 (peanut meal, rice bran, millet bran, maize meal and 25% fish meal). All feeds contain 31% protein. The trial compared three batches, in 2 replicates, with different diets. The initial weight of the juveniles was 0.37± 0.5g. The daily ration was distributed at 9 am and 4 pm. After 90 days of the experiment, the final mean weights were 2.45 ± 0.5g; 2.75±0.5g; and 4.67 ± 0.5g for A1, A2, and A3, respectively. A performance test, of which the objective was to compare growth parameters, was conducted. The results of the growth parameters of juveniles fed A3 were significantly higher (p < 0.05) than those fed A1 and A2. The weight growth study shows similar growth during the first month. However, from this date onwards, juveniles fed A3 show a faster growth, which is maintained throughout the experiment. On the other hand, the Protein Efficiency Coefficient and the Survival Rate showed no significant difference. The zootechnical parameters are not significantly different (p > 0.05) between the two tanks for the same feed treatment. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=nutrition" title="nutrition">nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=feed" title=" feed"> feed</a>, <a href="https://publications.waset.org/abstracts/search?q=fingerlings" title=" fingerlings"> fingerlings</a>, <a href="https://publications.waset.org/abstracts/search?q=Oreochromis" title=" Oreochromis"> Oreochromis</a>, <a href="https://publications.waset.org/abstracts/search?q=local%20raw%20materials" title=" local raw materials"> local raw materials</a>, <a href="https://publications.waset.org/abstracts/search?q=feed%20cost" title=" feed cost"> feed cost</a> </p> <a href="https://publications.waset.org/abstracts/162920/substitution-of-fish-meal-by-local-vegetable-raw-materials-in-the-feed-of-juvenile-nile-tilapia-oreochromis-niloticus-linne-1758-in-senegal" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/162920.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">72</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">1141</span> Impact of Mid-Day Meal on Nutritional Status of Primary School Children in Haryana, India</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Vinti%20Davar">Vinti Davar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> India is one among the many countries where child malnutrition is severe and also a major underlying cause of child mortality. The Mid Day Meal (MDM) program was launched to improve the nutritional status of children, attendance, and retention in schools. It was based on one meal provided to the children, who are attending elementary school (primary school). The objective of present study was to evaluate the impact of mid-day meal on the nutritional status of primary school children in Haryana, India. The present work was carried out on 1200 children between 6-11years of age, studying in primary schools in Haryana, India. Out of these 960 students as, the experimental group was selected from schools where mid-day meal is supplied by the government, and 240 students as control group where mid-day meal is not supplied. The mean height, weight, and BMI of children of both the groups were found to be significantly low as compared to NCHS standards. Stunting was found in 56.40% MDMB (Mid-day meal beneficiaries) and 62.50 % NMDMC (non- mid-day meal children).The weight of almost all subjects were low according to age indicating thinness. Anemia was more prevalent in MDMB as compared to NMDMC may be because school meals did not include vegetables. The consumption of energy, proteins, fat, calcium, iron, vitamins was significantly low (P ≤ .01) in both groups especially in girls of NMDM. The consumption of various food groups except vegetables was better in MDMB compared to NMDMC. It is concluded that with certain improvements, mid-meal can be beneficial in meeting everyday requirements of school going children. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=foods" title="foods">foods</a>, <a href="https://publications.waset.org/abstracts/search?q=meals" title=" meals"> meals</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20status" title=" nutritional status"> nutritional status</a>, <a href="https://publications.waset.org/abstracts/search?q=school%20going%20children" title=" school going children"> school going children</a> </p> <a href="https://publications.waset.org/abstracts/69506/impact-of-mid-day-meal-on-nutritional-status-of-primary-school-children-in-haryana-india" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/69506.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">306</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">1140</span> Stability of Novel Peptides (Linusorbs) in Flaxseed Meal Fortified Gluten-Free Bread</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Youn%20Young%20Shim">Youn Young Shim</a>, <a href="https://publications.waset.org/abstracts/search?q=Martin%20J.%20T.%20Reaney"> Martin J. T. Reaney</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Flaxseed meal is rich in water-soluble gums and, as such, can improve texture in gluten-free products. Flaxseed bioactive-antioxidant peptides, linusorbs (LOs, a.k.a. cyclolinopeptides), are a class of molecules that may contribute health-promoting effects. The effects of dough preparation, baking, and storage on flaxseed-derived LOs stability in doughs and baked products are un-known. Gluten-free (GF) bread dough and bread were prepared with flaxseed meal and the LO content was determined in the flaxseed meal, bread flour containing the flaxseed meal, bread dough, and bread. The LO contents during storage (0, 1, 2, and 4 weeks) at different temperatures (−18 °C, 4 °C, and 22−23 °C) were determined by high-performance liquid chromatog-raphy-diode array detection (HPLC-DAD). The content of oxidized LOs like [1–9-NαC],[1(Rs, Ss)-MetO]-linusorb B2 (LO14) were substantially constant in flaxseed meal and flour produced from flaxseed meal under all conditions for up to 4 weeks. However, during GF-bread production LOs decreased. Due to microbial contamination dough could not be stored at either 4 or 21°C, and bread could only be stored for one week at 21°C. Up to 4 weeks storage was possible for bread and dough at −18 °C and bread at 4 °C without the loss of LOs. The LOs change mostly from processing and less so from storage. The concentration of reduced LOs in flour and meal were much higher than measured in dough and bread. There was not a corre-sponding increase in oxidized LOs. The LOs in flaxseed meal-fortified bread were stable for products stored at low temperatures. This study is the first of the impact of baking conditions on LO content and quality. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=flaxseed" title="flaxseed">flaxseed</a>, <a href="https://publications.waset.org/abstracts/search?q=stability" title=" stability"> stability</a>, <a href="https://publications.waset.org/abstracts/search?q=gluten-free" title=" gluten-free"> gluten-free</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title=" antioxidant"> antioxidant</a> </p> <a href="https://publications.waset.org/abstracts/148071/stability-of-novel-peptides-linusorbs-in-flaxseed-meal-fortified-gluten-free-bread" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/148071.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">88</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">1139</span> Irregular Meal Pattern: What Is the Impact on Weight</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Maha%20Alhussain">Maha Alhussain</a>, <a href="https://publications.waset.org/abstracts/search?q=Moira%20A%20Taylor"> Moira A Taylor</a>, <a href="https://publications.waset.org/abstracts/search?q=Ian%20A.%20Macdonald"> Ian A. Macdonald</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: It is well established that dietary composition has effects on metabolism and therefore impacts on health; however other aspects of diet, such as meal pattern, could also be important in both obesity management and promoting health. The present study investigated the effect of irregular meal frequency on anthropometric measurements and energy expenditure (EE) in healthy women. Design: 11 healthy weight women (18–40 years) were studied in a randomized crossover trial with two phases of 2 weeks each. In Phase 1, participants consumed either a regular meal pattern (6 meals/day) or an irregular meal pattern (varying from 3 to 9 meals/day). In Phase 2, participants followed the alternative meal pattern to that followed in Phase 1, after a 2-weeks washout period. In the two phases, identical foods were provided to a participant in amounts designed to keep body weight constant. Participants came to the laboratory after an overnight fast at the start and end of each phase. EE was measured in fasting state by indirect calorimetry. Postprandial EE was measured during the 3 h period after consumption of a milkshake, test drink. Results: There were no significant changes in body weight and anthropometric measurements after both meal pattern interventions. There was also no significant difference in mean daily energy intake between the regular and irregular meal pattern (2043 ±31 and 2099 ±33 respectively). EE in the fasting state showed no significant differences cross the experiment visits. There was a significant difference in Postprandial EE (measured for 3 h) by visit (P=0.04). Postprandial EE after the regular meal pattern was significantly higher than at baseline (P=0.002) or than after the irregular meal pattern (P= 0.04). Conclusion: Eating regularly for 14-day period significantly increases Postprandial EE which may contribute to weight loss and obesity management. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=energy%20expenditure" title="energy expenditure">energy expenditure</a>, <a href="https://publications.waset.org/abstracts/search?q=energy%20intake" title=" energy intake"> energy intake</a>, <a href="https://publications.waset.org/abstracts/search?q=meal%20pattern" title=" meal pattern"> meal pattern</a>, <a href="https://publications.waset.org/abstracts/search?q=weight%20loss" title=" weight loss"> weight loss</a> </p> <a href="https://publications.waset.org/abstracts/27426/irregular-meal-pattern-what-is-the-impact-on-weight" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/27426.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">413</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">1138</span> MEAL Project–Modifying Eating Attitudes and Actions through Learning</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Oliver">E. Oliver</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Cebolla"> A. Cebolla</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Dominguez"> A. Dominguez</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Gonzalez-Segura"> A. Gonzalez-Segura</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20de%20la%20Cruz"> E. de la Cruz</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Albertini"> S. Albertini</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20Ferrini"> L. Ferrini</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Kronika"> K. Kronika</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20Nilsen"> T. Nilsen</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Ba%C3%B1os"> R. Baños</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The main objective of MEAL is to develop a pedagogical tool aimed to help teachers and nutritionists (students and professionals) to acquire, train, promote and deliver to children basic nutritional education and healthy eating behaviours competencies. MEAL is focused on eating behaviours and not only in nutritional literacy, and will use new technologies like Information and Communication Technologies (ICTs) and serious games (SG) platforms to consolidate the nutritional competences and habits. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=nutritional%20education" title="nutritional education">nutritional education</a>, <a href="https://publications.waset.org/abstracts/search?q=pedagogical%20ICT%20platform" title=" pedagogical ICT platform"> pedagogical ICT platform</a>, <a href="https://publications.waset.org/abstracts/search?q=serious%20games" title=" serious games"> serious games</a>, <a href="https://publications.waset.org/abstracts/search?q=training%20course" title=" training course"> training course</a> </p> <a href="https://publications.waset.org/abstracts/32922/meal-project-modifying-eating-attitudes-and-actions-through-learning" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32922.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">526</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">1137</span> Galawaste Meal as Dietary Supplement in Practical Diets for African Giant Catfish Clarias Gariepinus Burchell 1822 Fingerlings</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=G.%20O.%20Fakunmoju">G. O. Fakunmoju</a>, <a href="https://publications.waset.org/abstracts/search?q=F.%20A.%20Fakunmoju"> F. A. Fakunmoju </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The experiment was conducted to evaluate the growth response of African giant catfish (Clarias gariepinus) fed with varying levels of Galawaste based diet, 300 clarias gariepinus fingerlings with mean body weight 10 ± 0.1g were assigned to five (treatment levels in which Gala waste meal replaced maize at 0, 25, 50, 75, 100% respectively in a completely randomized design. The trial fish were fed at 5% body weight daily for a period of 84 days. Data collected showed that body weight gain increased with an increase gala waste meal in the diet (P<0.05). The similar observation was recorded for feed intake but there was no significant (P>0.05) difference in feed conversion ratio among the treatments. All the fish fed the test ingredients performed better than the control groups hence, Gala waste meal could be recommended as a dietary supplement in the diet of African Giant Catfish. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Galawaste%20meal" title="Galawaste meal">Galawaste meal</a>, <a href="https://publications.waset.org/abstracts/search?q=Clarias%20gariepinus" title=" Clarias gariepinus"> Clarias gariepinus</a>, <a href="https://publications.waset.org/abstracts/search?q=replacement" title=" replacement"> replacement</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=diets" title=" diets"> diets</a> </p> <a href="https://publications.waset.org/abstracts/16679/galawaste-meal-as-dietary-supplement-in-practical-diets-for-african-giant-catfish-clarias-gariepinus-burchell-1822-fingerlings" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16679.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">405</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">1136</span> An Analysis of the Panel’s Perceptions on Cooking in “Metaverse Kitchen”</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Minsun%20Kim">Minsun Kim</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study uses the concepts of augmented reality, virtual reality, mirror world, and lifelogging to describe “Metaverse Kitchen” that can be defined as a space in the virtual world where users can cook the dishes they want using the meal kit regardless of location or time. This study examined expert’s perceptions of cooking and food delivery services using "Metaverse Kitchen." In this study, a consensus opinion on the concept, potential pros, and cons of "Metaverse Kitchen" was derived from 20 culinary experts through the Delphi technique. The three Delphi rounds were conducted for one month, from December 2022 to January 2023. The results are as follows. First, users select and cook food after visiting the "Metaverse Kitchen" in the virtual space. Second, when a user cooks in "Metaverse Kitchen" in AR or VR, the information is transmitted to nearby restaurants. Third, the platform operating the "Metaverse Kitchen" assigns the order to the restaurant that can provide the meal kit cooked by the user in the virtual space first in the same way among these restaurants. Fourth, the user pays for the "Metaverse Kitchen", and the restaurant delivers the cooked meal kit to the user and then receives payment for the user's meal and delivery fee from the platform. Fifth, the platform company that operates the mirror world "Metaverse Kitchen" uses lifelogging to manage customers. They receive commissions from users and affiliated restaurants and operate virtual restaurant businesses using meal kits. Among the selection attributes for meal kits provided in "Metaverse Kitchen", the panelists suggested convenience, quality, and reliability as advantages and predicted relatively high price as a disadvantage. "Metaverse Kitchen" using meal kits is expected to form a new food supply system in the future society. In follow-up studies, an empirical analysis is required targeting producers and consumers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=metaverse" title="metaverse">metaverse</a>, <a href="https://publications.waset.org/abstracts/search?q=meal%20kits" title=" meal kits"> meal kits</a>, <a href="https://publications.waset.org/abstracts/search?q=Delphi%20technique" title=" Delphi technique"> Delphi technique</a>, <a href="https://publications.waset.org/abstracts/search?q=Metaverse%20Kitchen" title=" Metaverse Kitchen"> Metaverse Kitchen</a> </p> <a href="https://publications.waset.org/abstracts/163574/an-analysis-of-the-panels-perceptions-on-cooking-in-metaverse-kitchen" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/163574.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">221</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">1135</span> Comparative Rumen Degradable and Rumen Undegradable Fractions in Untreated, Formaldehyde and Heat Treated Vegetable Protein Sources of Pakistan</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Illahi%20Bakhsh%20Marghazani">Illahi Bakhsh Marghazani</a>, <a href="https://publications.waset.org/abstracts/search?q=Nasrullah"> Nasrullah</a>, <a href="https://publications.waset.org/abstracts/search?q=Masood%20Ul%20Haq%20Kakar"> Masood Ul Haq Kakar</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdul%20Hameed%20Baloch"> Abdul Hameed Baloch</a>, <a href="https://publications.waset.org/abstracts/search?q=Ahmad%20Nawaz%20Khoso"> Ahmad Nawaz Khoso</a>, <a href="https://publications.waset.org/abstracts/search?q=Behram%20Chacher"> Behram Chacher</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Protein sources are the major part of ration fed to dairy buffaloes in Pakistan however, the limited availability and lack of judicious use of protein resources are further aggravating the conditions to enhance milk and meat production. In order to gain maximum production from limited protein source availability, it is necessary to balance feed for rumen degradable and rumen undegradable protein fractions. This study planned to know the rumen degradable and rumen undegradable fractions in all vegetable protein sources with (formaldehyde and heat treatment) and without treatments. Samples of soybean meal, corn gluten meal 60%, maize gluten feed, guar meal, sunflower meal, rapeseed meal, rapeseed cake, canola meal, cottonseed cake, cottonseed meal, coconut cake, coconut meal, palm kernel cake, almond cake and sesame cake were collected from ten different geographical locations of Pakistan. These samples were also subjected to formaldehyde (1% /100g CP of test feed) and heat treatments (1 hr at 15 lb psi/100 g CP of test feed). In situ technique was used to know the ruminal degradability characteristics. Data obtained were fitted to Orskove equation. Results showed that both treatments significantly (P < 0.05) decreased ruminal degradability in all vegetable protein sources than untreated vegetable protein sources, however, of both treatments, heat treatment was more effective than formaldehyde treatment in decreasing ruminal degradability in most of the studied vegetable protein sources. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=formaldehyde%20and%20heat%20treatments" title="formaldehyde and heat treatments">formaldehyde and heat treatments</a>, <a href="https://publications.waset.org/abstracts/search?q=in%20situ%20technique" title=" in situ technique"> in situ technique</a>, <a href="https://publications.waset.org/abstracts/search?q=rumen%20degradable%20and%20rumen%20undegradable%20fractions" title=" rumen degradable and rumen undegradable fractions"> rumen degradable and rumen undegradable fractions</a>, <a href="https://publications.waset.org/abstracts/search?q=vegetable%20protein%20sources" title=" vegetable protein sources"> vegetable protein sources</a> </p> <a href="https://publications.waset.org/abstracts/58814/comparative-rumen-degradable-and-rumen-undegradable-fractions-in-untreated-formaldehyde-and-heat-treated-vegetable-protein-sources-of-pakistan" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/58814.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">334</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">1134</span> Replacement of Dietary Soybean Meal by Dried Grains with Solubles on Liver Histology of Rainbow Trout, Oncorhynchus mykiss</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Baki%20Aydin">Baki Aydin</a>, <a href="https://publications.waset.org/abstracts/search?q=Erkan%20Gumus"> Erkan Gumus</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of the present study was to investigate the effects of replacing dietary soybean meal by dried grains with solubles (DDGS) on liver histology of rainbow trout, Oncorhynchus mykiss. Five isoproteic (∼45% crude protein) and isocaloric (∼3570 kcal/kg digestible energy) diets were formulated: Conrol-1 (Fish meal control), Control-2, DDGS33, DDGS66 and DDGS100 which included 0%, 0%, 10%, 20% and 30% DDGS, respectively. Triplicate groups of fish with an average weight of 20.46 g were fed three times a day until apparent satiation during 84 days. The obtained results showed that diameters of hepatocyte nuclei were not statistically different among the groups. The histological examination of liver sections from the fish fed the Control-1 diet showed normal histology, mild cytoplasm vacuoles and appears to be central to hepatocyte nuclei. Fish fed diets containing soybean meal and DDGS presented variable levels of cytoplasmic vacuolization and some with eccentric hepatocyte nuclei. But, fish fed diet soybean meal based control (Control-2) showed the highest hepatocyte nuclei displacement, and cytoplasm vacuoles compared the DDGS30 diet. DDGS20 and DDGS30 fish also showed more regular hepatocytes than in Control-2 fish. The results of this study demonstrated that fish fed diets containing increasing DDGS levels exhibited less histomorphological changes compared the Control-2 diet. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=DDGS" title="DDGS">DDGS</a>, <a href="https://publications.waset.org/abstracts/search?q=soybean%20meal" title=" soybean meal"> soybean meal</a>, <a href="https://publications.waset.org/abstracts/search?q=rainbow%20trout" title=" rainbow trout"> rainbow trout</a>, <a href="https://publications.waset.org/abstracts/search?q=hepatocyte" title=" hepatocyte"> hepatocyte</a> </p> <a href="https://publications.waset.org/abstracts/83605/replacement-of-dietary-soybean-meal-by-dried-grains-with-solubles-on-liver-histology-of-rainbow-trout-oncorhynchus-mykiss" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/83605.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">152</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">1133</span> Effect of Electron Beam Irradiated Cottonseed Meal on Carcass and Blood Parameters of Broiler Chickens</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Somayyeh%20Salari">Somayyeh Salari</a>, <a href="https://publications.waset.org/abstracts/search?q=Marziyeh%20Nayefi"> Marziyeh Nayefi</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohsen%20Sari"> Mohsen Sari</a>, <a href="https://publications.waset.org/abstracts/search?q=Mehdi%20Behgar"> Mehdi Behgar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was conducted to evaluate the effect of electron beam- irradiated cottonseed meal at a dose of 30 KGy on carcass characteristics and some blood parameters of broiler chicks. Various levels of cottonseed meal (CSM) (0, 12, and 24%, radiation and no radiation) were used with 5 dietary treatments, 4 replicates and 10 birds of each for 42 days in completely randomized design. At 42 d of age, two birds per pen were randomly selected for determination of carcass characteristics and blood parameters. Relative weights of liver, gastrointestinal tract (GI), pancreatic, gizzard and abdominal fat were increased with increasing levels of CSM in the diet (p<0/05). Glucose, cholesterol, HDL, triglyceride, and phosphorous concentrations increased and LDL concentration decreased as the dietary CSM levels increased (p<0/05). But radiation had not significant effect on blood parameters. Electron irradiation seems to be a good procedure to improve the nutritional quality of CSM but it seems higher dose of it was needed to improve blood parameters of chickens. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=blood%20parameters" title="blood parameters">blood parameters</a>, <a href="https://publications.waset.org/abstracts/search?q=carcass%20characteristics" title=" carcass characteristics"> carcass characteristics</a>, <a href="https://publications.waset.org/abstracts/search?q=cottonseed%20meal" title=" cottonseed meal"> cottonseed meal</a>, <a href="https://publications.waset.org/abstracts/search?q=electron%20beam" title=" electron beam"> electron beam</a> </p> <a href="https://publications.waset.org/abstracts/26560/effect-of-electron-beam-irradiated-cottonseed-meal-on-carcass-and-blood-parameters-of-broiler-chickens" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26560.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">483</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">1132</span> Full Fat Soybean Meal as a Substitute for Soybean Meal in Broiler Rations</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=R.%20M.%20K.%20S.%20Chandana">R. M. K. S. Chandana</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20P.%20D.%20G.%20Pathirana"> A. P. D. G. Pathirana</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Priyankarage"> N. Priyankarage</a>, <a href="https://publications.waset.org/abstracts/search?q=W.%20A.%20D.%20Nayananjalie"> W. A. D. Nayananjalie</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20S.%20P.%20Silva"> S. S. P. Silva</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Full fat soybean meal (FFSBM) has been used in many parts of the world together with solvent-extracted soybean meal (SBM) in livestock feeds. Although some local FFSBM is available, their use has not been assessed experimentally. This study was carried out to evaluate the use of local extruded FFSBM in broiler rations. Four treatment diets were formulated by incorporating locally produced FFSBM (0, 10, 20, and 30%) as a replacement for soybean meal (SBM) in a two-phase (starter and finisher) feeding program. Two hundred Hubbard F 15 day old broiler chicks were randomly assigned into four treatments with five replicates per each. Bodyweight gain (BWG), feed intakes (FI), and feed conversion ratio (FCR) were calculated for a period of 42 days. Nutrient utilization in the form of dry matter (DM), energy, nitrogen, and fat retention were estimated by the total collection method in three weeks old broilers. At the end of the experiment, carcass weight was measured, and the dressing percentage was calculated. Data were analyzed using one way analysis of variance (ANOVA) in SAS. There was no significant effect of FFSBM on feed intakes of chicks fed different diets (p > 0.05). Birds fed the control diet, and FF10 (10% FFSBM diet) gained significantly more than that of birds fed FF20 or FF30 diets (p > 0.05). In the finisher period, control birds gained more than all the other treatment birds. FCR was poorer in bird fed higher levels of FFSBM compared to the control or FF10 birds during their early life, but that was not evident in the latter part of the experiment. Treatments did not alter (p > 0.05) the retention of DM and nitrogen, but energy utilization was lowest (p < 0.05) in birds fed with 0% FFSBM, and the highest fat digestibility was observed in birds fed with 30% FFSBM diets. Thus, it can be concluded that FFSBM can be used as a substitute for SBM in broiler rations and could be incorporated up to 10% of the diet safely with no adverse effects on broiler performances. <p class="card-text"><strong>Keywords:</strong> <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=broiler" title=" broiler"> broiler</a>, <a href="https://publications.waset.org/abstracts/search?q=digestibility" title=" digestibility"> digestibility</a>, <a href="https://publications.waset.org/abstracts/search?q=full%20fat%20soybean%20meal" title=" full fat soybean meal"> full fat soybean meal</a>, <a href="https://publications.waset.org/abstracts/search?q=soybean%20meal" title=" soybean meal"> soybean meal</a> </p> <a href="https://publications.waset.org/abstracts/123140/full-fat-soybean-meal-as-a-substitute-for-soybean-meal-in-broiler-rations" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/123140.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">149</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">1131</span> In-House Fatty Meal Cholescintigraphy as a Screening Tool in Patients Presenting with Dyspepsia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Avani%20Jain">Avani Jain</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Shelley"> S. Shelley</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Indirani"> M. Indirani</a>, <a href="https://publications.waset.org/abstracts/search?q=Shilpa%20Kalal"> Shilpa Kalal</a>, <a href="https://publications.waset.org/abstracts/search?q=Jaykanth%20Amalachandran"> Jaykanth Amalachandran</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Aim: To evaluate the prevalence of gall bladder dysfunction in patients with dyspepsia using In-House fatty meal cholescintigraphy. Materials & Methods: This study is a prospective cohort study. 59 healthy volunteers with no dyspeptic complaints and negative ultrasound and endoscopy were recruited in study. 61 patients having complaint of dyspepsia for duration of more than 6 months were included. All of them underwent 99mTc-Mebrofenin fatty meal cholescintigraphy following a standard protocol. Dynamic acquisitions were acquired for 120 minutes with an In-House fatty meal being given at 45th minute. Gall bladder emptying kinetics was determined with gall bladder ejection fractions (GBEF) calculated at 30minutes, 45minutes and at 60 minutes (30min, 45min & 60 min). Standardization of fatty meal was done for volunteers. Receiver operating characteristic (ROC) analysis was used assess the diagnostic accuracy of 3 time points (30min, 45min & 60 min) used for measuring gall bladder emptying. On the basis of cut off derived from volunteers, the patients were assessed for gall bladder dysfunction. Results: In volunteers, the GBEF at 30 min was 74.42±8.26 % (mean ±SD), at 45 min was 82.61 ± 6.5 % and at 60 min was 89.37±4.48%, compared to patients where at 30min it was 33.73±22.87%, at 45 min it was 43.03±26.97% and at 60 min it was 51.85±29.60%. The lower limit of GBEF in volunteers at 30 min was 60%, 45 min was 69% and at 60 min was 81%. ROC analysis showed that area under curve was largest for 30 min GBEF (0.952; 95% CI = 0.914-0.989) and that all the 3 measures were statistically significant (p < 0.005). Majority of the volunteers had 74% of gall bladder emptying by 30 minutes; hence it was taken as an optimum cutoff time to assess gall bladder contraction. > 60% GBEF at 30 min post fatty meal was considered as normal and < 60% GBEF as indicative of gall bladder dysfunction. In patients, various causes for dyspepsia were identified: GB dysfunction (63.93%), Peptic ulcer (8.19 %), Gastroesophageal reflux disease (8.19%), Gastritis (4.91%). In 18.03% of cases GB dysfunction coexisted with other gastrointestinal conditions. The diagnosis of functional dyspepsia was made in 14.75% of cases. Conclusions: Gall bladder dysfunction contributes significantly to the causation of dyspepsia. It could coexist with various other gastrointestinal diseases. Fatty meal was well tolerated and devoid of any side effects. Many patients who are labeled as functional dyspeptics could actually have gall bladder dysfunction. Hence as an adjunct to ultrasound and endoscopy, fatty meal cholescintigraphy can also be used as a screening modality in characterization of dyspepsia. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=in-house%20fatty%20meal" title="in-house fatty meal">in-house fatty meal</a>, <a href="https://publications.waset.org/abstracts/search?q=choescintigraphy" title=" choescintigraphy"> choescintigraphy</a>, <a href="https://publications.waset.org/abstracts/search?q=dyspepsia" title=" dyspepsia"> dyspepsia</a>, <a href="https://publications.waset.org/abstracts/search?q=gall%20bladder%20ejection%20fraction" title=" gall bladder ejection fraction"> gall bladder ejection fraction</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20dyspepsia" title=" functional dyspepsia"> functional dyspepsia</a> </p> <a href="https://publications.waset.org/abstracts/13708/in-house-fatty-meal-cholescintigraphy-as-a-screening-tool-in-patients-presenting-with-dyspepsia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/13708.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">508</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">1130</span> The Inclusion of the Cabbage Waste in Buffalo Ration Made of Sugarcane Waste and Its Effect on Characteristics of the Silage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Adrizal">Adrizal</a>, <a href="https://publications.waset.org/abstracts/search?q=Irsan%20Ryanto"> Irsan Ryanto</a>, <a href="https://publications.waset.org/abstracts/search?q=Sri%20Juwita"> Sri Juwita</a>, <a href="https://publications.waset.org/abstracts/search?q=Adika%20Sugara"> Adika Sugara</a>, <a href="https://publications.waset.org/abstracts/search?q=Tino%20Bapirco"> Tino Bapirco</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objective of the research was to study the influence of the inclusion of the cabbage waste into a buffalo rations made of sugarcane waste on the feed formula and characteristic of complete feed silage. Research carried out a two-stage i.e. the feed formulation and experiment of making complete feed silage. Feed formulation is done by linear programming. Data input is the price of feed stuffs and their nutrient contents as well as requirements for rations, while the output is the use of each feed stuff and the price of complete feed. The experiment of complete feed silage was done by a completely random design 4 x 4. The treatments were 4 inclusion levels of the cabbage waste i.e. 0%,(T1) 5%(T2), 10%(T3) and 15% (T4), with 4 replications. The result of feed formulation for T1 was cabbage (0%), sugarcane top (17.9%), bagasse (33.3%), Molasses (5.0%), cabagge (0%), Thitonia sp (10.0%), rice brand (2.7%), palm kernel cake (20.0%), corn meal (9.1%), bond meal (1.5%) and salt (0.5%). The formula of T2 was cabagge (5%), sugarcane top (1.7%), bagasse (45.2%), Molasses (5.0%), , Thitonia sp (10.0%), rice brand (3.6%), palm kernel cake (20.0%), corn meal (7.5%), bond meal (1.5%) and salt (0.5%). The formula of T3 was cabbage (10%), sugarcane top (0%), bagasse (45.3%), Molasses (5.0%), Thitonia sp (10.0%), rice brand (3.8%), palm kernel cake (20.0%), corn meal (3.9%), bond meal (1.5%) and salt(0.5%). The formula of T4 was cabagge (15.0%), sugarcane top (0%), bagasse (44.1%), Molasses (5.0%), Thitonia sp (10.0%), rice brand (3.9%), palm kernel cake (20.0%), corn meal (0%), bond meal (1.5%) and salt (0.5%). An increase in the level of inclusion of the cabbage waste can decrease the cost of rations. The cost of rations (IDR/kg on DM basis) were 1442, 1367, 1333, and 1300 respectively. The rations formula were not significantly (P > 0.05) influent the on fungal colonies, smell, texture and color of the complete ration silage, but the pH increased significantly (P < 0.05). It concluded that inclusion of cabbage waste can minimize the cost of buffalo ration, without decreasing the silage quality of complete feed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=buffalo" title="buffalo">buffalo</a>, <a href="https://publications.waset.org/abstracts/search?q=cabbage" title=" cabbage"> cabbage</a>, <a href="https://publications.waset.org/abstracts/search?q=complete%20feed" title=" complete feed"> complete feed</a>, <a href="https://publications.waset.org/abstracts/search?q=sillage%20characteristic" title=" sillage characteristic"> sillage characteristic</a>, <a href="https://publications.waset.org/abstracts/search?q=sugarcane%20waste" title=" sugarcane waste"> sugarcane waste</a> </p> <a href="https://publications.waset.org/abstracts/63392/the-inclusion-of-the-cabbage-waste-in-buffalo-ration-made-of-sugarcane-waste-and-its-effect-on-characteristics-of-the-silage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63392.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">261</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">1129</span> Healthy, Breast Fed Bangladeshi Children Can Regulate Their Food Consumption in Each Meal and Feeding Duration When Offered with Varied Energy Density and Feeding Frequency of Complementary Foods</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Munirul%20Islam">M. Munirul Islam</a>, <a href="https://publications.waset.org/abstracts/search?q=Makhduma%20Khatun%20M."> Makhduma Khatun M.</a>, <a href="https://publications.waset.org/abstracts/search?q=Janet%20M.%20Peerson"> Janet M. Peerson</a>, <a href="https://publications.waset.org/abstracts/search?q=Tahmeed%20Ahmed"> Tahmeed Ahmed</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Abid%20Hossain%20Mollah"> M. Abid Hossain Mollah</a>, <a href="https://publications.waset.org/abstracts/search?q=Kathryn%20G.%20Dewey"> Kathryn G. Dewey</a>, <a href="https://publications.waset.org/abstracts/search?q=Kenneth%20H.%20Brown"> Kenneth H. Brown</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Information is required on the effects of dietary energy density (ED) and feeding frequency (FF) of complementary foods (CF) on food consumption during individual meals and time expended in child feeding. We evaluated the effects of varied ED and FF of CFs on food intake and time required for child feeding during individual meals. During 9 separate, randomly ordered dietary periods lasting 3-6 days each, we measured self-determined intakes of porridges by 18 healthy, breastfed children 8-11 mo old who were fed coded porridges with energy densities of 0.5, 1.0 or 1.5 kcal/g, during 3, 4, or 5 meals/d. CF intake was measured by weighing the feeding bowl before and after every meal. Children consumed greater amounts of CFs per meal when they received diets with lower ED (p = 0.044) and fewer meals per day (p < 0.001). Food intake was less during the first meal of the day than the other meals. Greater time was expended per meal when fewer meals were offered. Time expended per meal did not vary by ED, but the children ate the lower ED diets faster (p = 0.019). Food intake velocity was also greater when more meals were offered per day (p = 0.005). These results provide further evidence of young children’s ability to regulate their energy intakes, even during infancy; and they convey information on factors that affect the amount of time that caregivers must devote to child feeding. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=complementary%20foods" title="complementary foods">complementary foods</a>, <a href="https://publications.waset.org/abstracts/search?q=energy%20density" title=" energy density"> energy density</a>, <a href="https://publications.waset.org/abstracts/search?q=feeding%20frequency" title=" feeding frequency"> feeding frequency</a>, <a href="https://publications.waset.org/abstracts/search?q=young%20children" title=" young children"> young children</a> </p> <a href="https://publications.waset.org/abstracts/34638/healthy-breast-fed-bangladeshi-children-can-regulate-their-food-consumption-in-each-meal-and-feeding-duration-when-offered-with-varied-energy-density-and-feeding-frequency-of-complementary-foods" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/34638.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">466</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">1128</span> Growth Performance and Nutrient Digestibility of Cirrhinus mrigala Fingerlings Fed on Sunflower Meal Based Diet Supplemented with Phytase</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Syed%20Makhdoom%20Hussain">Syed Makhdoom Hussain</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Afzal"> Muhammad Afzal</a>, <a href="https://publications.waset.org/abstracts/search?q=Farhat%20Jabeen"> Farhat Jabeen</a>, <a href="https://publications.waset.org/abstracts/search?q=Arshad%20Javid"> Arshad Javid</a>, <a href="https://publications.waset.org/abstracts/search?q=Tasneem%20Hameed"> Tasneem Hameed</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A feeding trial was conducted with Cirrhinus mrigala fingerlings to study the effects of microbial phytase with graded levels (0, 500, 1000, 1500, and 2000 FTUkg-1) by sunflower meal based diet on growth performance and nutrient digestibility. The chromic oxide was added as an indigestible marker in the diets. Three replicate groups of 15 fish (Average wt 5.98 g fish-1) were fed once a day and feces were collected twice daily. The results of present study showed improved growth and feed performance of Cirrhinus mrigala fingerlings in response to phytase supplementation. Maximum growth performance was obtained by the fish fed on test diet-III having 1000 FTU kg-1 phytase level. Similarly, nutrient digestibility was also significantly increased (p<0.05) by phytase supplementation. Digestibility coefficients for sunflower meal based diet increased 15.76%, 17.70%, and 12.70% for crude protein, crude fat and apparent gross energy as compared to the reference diet, respectively at 1000 FTU kg-1 level. Again, maximum response of nutrient digestibility was recorded at the phytase level of 1000 FTU kg-1 diet. It was concluded that the phytase supplementation to sunflower meal based diet at 1000 FTU kg-1 level is optimum to release adequate chelated nutrients for maximum growth performance of C. mrigala fingerlings. Our results also suggested that phytase supplementation to sunflower meal based diet can help in the development of sustainable aquaculture by reducing the feed cost and nutrient discharge through feces in the aquatic ecosystem. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sunflower%20meal" title="sunflower meal">sunflower meal</a>, <a href="https://publications.waset.org/abstracts/search?q=Cirrhinus%20mrigala" title=" Cirrhinus mrigala"> Cirrhinus mrigala</a>, <a href="https://publications.waset.org/abstracts/search?q=growth" title=" growth"> growth</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=phytase" title=" phytase "> phytase </a> </p> <a href="https://publications.waset.org/abstracts/26230/growth-performance-and-nutrient-digestibility-of-cirrhinus-mrigala-fingerlings-fed-on-sunflower-meal-based-diet-supplemented-with-phytase" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26230.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">300</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">1127</span> Performance, Yolk and Serum Cholesterol of Shaver-Brown Layers Fed Moringa Leaf Meal and Sun Dried Garlic Powder</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anselm%20Onyimonyi">Anselm Onyimonyi</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Abaponitus"> A. Abaponitus </a> </p> <p class="card-text"><strong>Abstract:</strong></p> One hundred and ninety two Shaver-Brown layers aged 40 weeks were used in a 10 weeks feeding trial to investigate the effect of supplementary moringa leaf meal and sun-dried garlic powder (MOGA) on the performance, egg yolk and serum cholesterol profiles of the birds. The birds were randomly assigned to four treatments in a 2 x 2 factorial in a Completely Randomized Design with 48 birds per treatment. Each treatment had 24 replicates with 2 birds, each separately housed in a cell in a battery cage. Birds on treatment 1 received a standard layers mash (16.5% CP and 3000 kcalME/kg) without any MOGA. Treatment 2 birds received the control diet with 5 g moringa leaf meal/kg of feed, treatment 3 received the control diet with 5 g sun-dried garlic powder/kg of feed, treatment 4 had a combination of 5 g each of moringa leaf meal and sun dried garlic powder/kg of feed. Data were kept on daily egg production, egg weight and feed intake. 10 eggs were collected per treatment at the end of the study for yolk cholesterol determination. Blood samples from four birds per treatment were collected and used for the serum cholesterol and triglycerides determination. Results showed that bird on treatment 3 (5% moringa leaf meal/kg of feed) had significantly higher (P < 0.05) Hen Day Egg Production record of 83.3% as against 78.75%, 65.05% and 66.67% recorded for the control, T2 and T4 birds, respectively. Egg weight of 56.39 g recorded for the same birds on treatment 3 was significantly (P< 0.05) lower than the values of 62.61 g, 60.99 g and 59.33 g recorded for birds on T4, T1 and T2, respectively. Yolk and serum cholesterol profiles of the moringa leaf meal fed birds were significantly (P<0.05) lowered when compared to those of the other treatments. Comparatively, the birds on the MOGA diets had significantly reduced yolk and serum cholesterol than the control. It is concluded that supplementation of moringa leaf meal and sun dried garlic powder at the levels used in this study will result in the production of nutritionally healthier eggs with less yolk and serum cholesterol. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=performance" title="performance">performance</a>, <a href="https://publications.waset.org/abstracts/search?q=cholesterol" title=" cholesterol"> cholesterol</a>, <a href="https://publications.waset.org/abstracts/search?q=moringa" title=" moringa"> moringa</a>, <a href="https://publications.waset.org/abstracts/search?q=garlic" title=" garlic"> garlic</a> </p> <a href="https://publications.waset.org/abstracts/5021/performance-yolk-and-serum-cholesterol-of-shaver-brown-layers-fed-moringa-leaf-meal-and-sun-dried-garlic-powder" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/5021.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">520</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">1126</span> Growth and Laying Performance of Commercial Hens Fed with Varying Levels of Trichanthera gigantea (Nees.) Leaf Meal</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Carmel%20Khrisna%20Wong%20Moreno">Carmel Khrisna Wong Moreno</a>, <a href="https://publications.waset.org/abstracts/search?q=Dinah%20M.%20Espina"> Dinah M. Espina</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The increasing price of feed ingredients has prompted farmers to seek feasible feed alternatives like the utilization of locally-grown protein-rich feedstuff which is cheaper but gives a positive result in poultry production. Trichanthera gigantea, a fodder tree which is an excellent alternative as feed ingredient in the Philippines has now gained popularity as feed supplement. This study was conducted to determine the growth and laying performance of commercial hens fed with varying levels of Trichanthera gigantea leaf meal. The incorporation of Trichanthera gigantea leaf meal at 5%, 10%, and 15% into the diet of commercial hens did not affect the growth and laying performance. Results of the study revealed that the weight gain of the birds fed with Trichanthera gigantea supplemented diets was not significantly different with the control (100% commercial layer mash). The voluntary feed intake, feed conversion ratio, weekly average egg weight and egg production of the commercial hens fed with T. gigantea leaf meal supplemented diets were not significantly different from the control. Results of the study showed that the supplementation of Trichanthera gigantea leaf meal of up to 15% into the diets of commercial hens is highly acceptable since it does not affect the growth and laying performance of the birds. In addition, it would mean a 15% savings in production cost from commercial feeds. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=egg%20production" title="egg production">egg production</a>, <a href="https://publications.waset.org/abstracts/search?q=growth" title=" growth"> growth</a>, <a href="https://publications.waset.org/abstracts/search?q=laying%20performance" title=" laying performance"> laying performance</a>, <a href="https://publications.waset.org/abstracts/search?q=trichanthera%20gigantea%20%28nees%29" title=" trichanthera gigantea (nees)"> trichanthera gigantea (nees)</a> </p> <a href="https://publications.waset.org/abstracts/37524/growth-and-laying-performance-of-commercial-hens-fed-with-varying-levels-of-trichanthera-gigantea-nees-leaf-meal" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/37524.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">427</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">1125</span> Evaluation of Dynamic Log Files for Different Dose Rates in IMRT Plans </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Saad%20Bin%20Saeed">Saad Bin Saeed</a>, <a href="https://publications.waset.org/abstracts/search?q=Fayzan%20Ahmed"> Fayzan Ahmed</a>, <a href="https://publications.waset.org/abstracts/search?q=Shahbaz%20Ahmed"> Shahbaz Ahmed</a>, <a href="https://publications.waset.org/abstracts/search?q=Amjad%20Hussain"> Amjad Hussain</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study is to evaluate dynamic log files (Dynalogs) at different dose rates by dose-volume histograms (DVH) and used as a (QA) procedure of IMRT. Seven patients of phase one head and neck cancer with similar OAR`s are selected randomly. Reference plans of dose rate 300 and 600 MU/Min with prescribed dose of 50Gy in 25 fractions for each patient is made. Dynalogs produced by delivery of reference plans processed by in-house MATLAB program which produces new field files contain actual positions of multi-leaf collimators (MLC`s) instead of planned positions in reference plans. Copies of reference plans are used to import new field files generated by MATLAB program and renamed as Dyn.plan. After dose calculations of Dyn.plans for different dose rates, DVH, and multiple linear regression tools are used to evaluate reference and Dyn.plans. The results indicate good agreement of correlation between different dose rate plans. The maximum dose difference among PTV and OAR`s are found to be less than 5% and 9% respectively. The study indicates the potential of dynalogs to be used as patient-specific QA of IMRT at different dose rate. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=IMRT" title="IMRT">IMRT</a>, <a href="https://publications.waset.org/abstracts/search?q=dynalogs" title=" dynalogs"> dynalogs</a>, <a href="https://publications.waset.org/abstracts/search?q=dose%20rate" title=" dose rate"> dose rate</a>, <a href="https://publications.waset.org/abstracts/search?q=DVH" title=" DVH"> DVH</a> </p> <a href="https://publications.waset.org/abstracts/24120/evaluation-of-dynamic-log-files-for-different-dose-rates-in-imrt-plans" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/24120.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">535</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">1124</span> Effect of Dietary Fortification with Hibiscus Sabdariffa Calyces Meal on Egg Production and Egg Qualiy of Japanese Quail</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nomagugu%20Ndlovu">Nomagugu Ndlovu</a>, <a href="https://publications.waset.org/abstracts/search?q=Kennedy%20H.%20Erlwanger"> Kennedy H. Erlwanger</a>, <a href="https://publications.waset.org/abstracts/search?q=Eliton%20Chivandi"> Eliton Chivandi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In order to enhance egg production and egg quality from layer poultry, producers use synthetic feed additives that enhance nutrient digestion and absorption in the gut. Synthetic feed additives have negative effects on consumer health hence the need to replace them with natural alternatives which are deemed safer for consumer health. Hibiscus sabdariffa calyces meal has hypolipidemic, probiotic and antioxidant activities; hence we investigated the effect of fortifying Japanese quail pullet diets with its calyces meal on egg production and egg quality. A standard Japanese quail layer diet was supplemented with H. sabdariffa calyces meal at 0%, 5% and 10% in diets 1, 2 and 3, respectively. Ninety, 5-week old Japanese quail hens were randomly allocated to and fed the layer diets for 56 days. Body mass, feed intake and egg mass, width, length, shell mass and thickness, yolk mass, height and diameter, albumen mass, length, width and height, and the proximate content and fatty acid profile of the egg albumen and yolk were determined. Supplemental fortification of the Japanese quail layer diet with H. sabdariffa calyces meal had no effect on growth performance and feed intake and conversion rate of the quail (P>0.05). The meal delayed the onset of laying and reduced (P < 0.0001) the number of eggs laid. It did not affect the external and internal egg quality parameters of Japanese quail (P > 0.05). Dietary fortification with H. sabdariffa calyces meal at 10% significantly increased the dry matter and reduced the fat content of the yolk and albumin of Japanese quail eggs (P < 0.05). Dietary H. sabdariffa calyces meal reduced the total omega 3 fatty acids in the yolk and significantly increased arachidonic acid (P = 0.0019), an omega 6 fatty acid. Inclusion of Hibiscus sabdariffa meal depressed egg production, suppressed omega 3 fatty acids and increased arachidonic acid thus, using it as a dietary supplement may result in losses to producers of Japanese quail eggs and may result in eggs whose fatty acid profile can compromise consumer health. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=quail" title="quail">quail</a>, <a href="https://publications.waset.org/abstracts/search?q=eggs" title=" eggs"> eggs</a>, <a href="https://publications.waset.org/abstracts/search?q=hibiscus%20sabdariffa" title=" hibiscus sabdariffa"> hibiscus sabdariffa</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a> </p> <a href="https://publications.waset.org/abstracts/163067/effect-of-dietary-fortification-with-hibiscus-sabdariffa-calyces-meal-on-egg-production-and-egg-qualiy-of-japanese-quail" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/163067.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">66</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">1123</span> Haematological and Internal Organs Characteristics of Rabbit Bucks Feed Boiled Pigeon Pea (Cajanus Cajan) Seed Meal</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=N.%20S.%20Okoro">N. S. Okoro</a> </p> <p class="card-text"><strong>Abstract:</strong></p> An experiment was conducted to determine the growth performance, blood parameters and reproductive characteristics of 8-week old male weaner rabbits fed 2% boiled pigeon pea seed meal. The study lasted for 16 weeks. Results showed that hematological parameters of the two groups of rabbit bucks were not significantly affected (p > 0.05) by the treatment, meaning that the PPSM was adequate for maintaining the blood parameters at the normal levels. The 20% boiled PPSM significantly affected (P < 0.05) serum Alanine Aminotransferase (ALT) (67.72±2.5 I.U/I) more than the ALT (57.50±2.02 I.U/I) of the control, which is an indication of liver problem. The globulin level (3.00 ± 0.23g/dl) of the 20% boiled PPSM group was significantly higher than that of the control (2.60±0.06 g/dl), indicating that the test diet did not alter protein metabolism in the rabbits. Boiled pigeon pea seed meal supported organ weight and testicular development in rabbit bucks, suggesting that boiling reduced the level of the anti-nutritional factors in pigeon pea seed meal. Thus, 20% boiled pigeon pea can be included in diets of rabbits without adverse effect on blood parameters and internal organs characteristics. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=hematology" title="hematology">hematology</a>, <a href="https://publications.waset.org/abstracts/search?q=internal%20organs" title=" internal organs"> internal organs</a>, <a href="https://publications.waset.org/abstracts/search?q=Pigeon%20pea" title=" Pigeon pea"> Pigeon pea</a>, <a href="https://publications.waset.org/abstracts/search?q=rabbits" title=" rabbits"> rabbits</a>, <a href="https://publications.waset.org/abstracts/search?q=serum%20biochemistry" title=" serum biochemistry"> serum biochemistry</a> </p> <a href="https://publications.waset.org/abstracts/33326/haematological-and-internal-organs-characteristics-of-rabbit-bucks-feed-boiled-pigeon-pea-cajanus-cajan-seed-meal" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/33326.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">395</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">1122</span> Fermented Unripe Plantain (Musa paradisiacal) Peel Meal as a Replacement for Maize in the Diet of Nile Tilapia (Oreochromis niloticus) Fingerlings</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=N.%20A.%20Bamidele">N. A. Bamidele</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20O.%20Obasa"> S. O. Obasa</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20O.%20Taiwo"> I. O. Taiwo</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Abdulraheem"> I. Abdulraheem</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20C.%20Odebiyi"> O. C. Odebiyi</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20A.%20Adeoye"> A. A. Adeoye</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20E.%20Babalola"> O. E. Babalola</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20V.%20Uzamere"> O. V. Uzamere</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A feeding trial was conducted to investigate the effect of fermented unripe plantain peel meal (FUP) on growth performance, nutrients digestibility and economic indices of production of Nile tilapia, Oreochromis niloticus fingerlings. Fingerlings (150) of Nile tilapia (1.70±0.1g) were stocked at 10 per plastic tank. Five iso-nitrogenous diets containing 40% crude protein in which maize meal was replaced by fermented unripe plantain peel meal at 0% (FUP0), 25% (FUP25), 50% (FUP50), 75% (FUP75) and 100% (FUP100) were formulated and prepared. The fingerlings were fed at 5% body weight per day for 56 days. There was no significant difference (p > 0.05) in all the growth parameters among the treatments. Feed conversion ratio of 1.35 in fish fed diet FUP25 was not significantly different (P > 0.05) from 1.42 of fish fed diet FUP0. Apparent protein digestibility of 86.94% in fish fed diet FUP100 was significantly higher (p < 0.05) than 70.37% in fish fed diet FUP0 while apparent carbohydrate of 88.34% in fish fed diet FUP0 was significantly different (p < 0.05) from 70.29% of FUP100. Red blood cell (4.30 ml/mm3) of fish fed diet FUP100 was not significantly different from 4.13 ml/mm3 of fish fed diet FUP50. The highest percentage profit of 88.85% in fish fed diet FUP100 was significantly higher than 66.68% in fish fed diet FUP0 while the profit index of 1.89 in fish fed diet FUP100 was significantly different from 1.67 in fish fed diet FUP0. Therefore, fermented unripe plantain peel meal can completely replace maize in the diet of O. niloticus fingerlings. <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=fish%20diets" title=" fish diets"> fish diets</a>, <a href="https://publications.waset.org/abstracts/search?q=plantain%20peel" title=" plantain peel"> plantain peel</a>, <a href="https://publications.waset.org/abstracts/search?q=tilapia" title=" tilapia"> tilapia</a> </p> <a href="https://publications.waset.org/abstracts/25105/fermented-unripe-plantain-musa-paradisiacal-peel-meal-as-a-replacement-for-maize-in-the-diet-of-nile-tilapia-oreochromis-niloticus-fingerlings" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/25105.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">537</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">1121</span> Haematological and Internal Organs Characteristics of Rabbit Bucks Fed Boiled Pigeon Pea (Cajanus Cajan) Seed Meal</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nnennaya%20Samuel%20Okoro">Nnennaya Samuel Okoro</a> </p> <p class="card-text"><strong>Abstract:</strong></p> An experiment was conducted to determine the growth performance, blood parameters and reproductive characteristics of 8-week old male weaner rabbits fed 20% boiled pigeon pea seed meal (PPSM). The study lasted for 16 weeks. Results showed that haematological parameters of the two groups of rabbit bucks were not significantly affected (P>0.05) by the treatment, meaning that the PPSM was adequate for maintaining the blood parameters at the normal levels. The 20% boiled PPSM significantly affected (P<0.05) serum Alanine Aminotransferase (ALT) (67.72±2.5 I.U/I) more than the ALT (57.50±2.02 I.U/I) of the control, which is an indication of liver problem. The globulin level (3.00 ± 0.23 g/d) of the 20% boiled PPSM group was significantly higher than that of the control (2.60±0.06 g/dl), indicating that the test diet did not alter protein metabolism in the rabbits. Boiled pigeon pea seed meal supported organ weight and testicular development in rabbit bucks, suggesting that boiling reduced the level of the anti-nutritional factors in pigeon pea seed meal. Thus, 20% boiled pigeon pea can be included in diets of rabbits without adverse effect on blood parameters and internal organs characteristics. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=haematology" title="haematology">haematology</a>, <a href="https://publications.waset.org/abstracts/search?q=internal%20organs" title=" internal organs"> internal organs</a>, <a href="https://publications.waset.org/abstracts/search?q=pigeon%20pea" title=" pigeon pea"> pigeon pea</a>, <a href="https://publications.waset.org/abstracts/search?q=rabbits" title=" rabbits"> rabbits</a>, <a href="https://publications.waset.org/abstracts/search?q=serum%20biochemistry" title=" serum biochemistry"> serum biochemistry</a> </p> <a href="https://publications.waset.org/abstracts/52983/haematological-and-internal-organs-characteristics-of-rabbit-bucks-fed-boiled-pigeon-pea-cajanus-cajan-seed-meal" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/52983.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">250</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">1120</span> Rationality and Evidence of Pre-Prepared Treatment Plan in Oesophageal HDR Brachytherapy</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jim%20S.%20Meng">Jim S. Meng</a>, <a href="https://publications.waset.org/abstracts/search?q=Mammo%20H.%20Yewondwossen"> Mammo H. Yewondwossen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> As a part of routine oesophageal HDR brachytherapy procedure, treatment planning takes about 45 minutes while patients are under light sedation. Some patients may suffer gagging and/or spasms, and the treatment may need to be aborted. A pre-prepared plan generated before the patient’s sedation may reduce the brachytherapy procedure time by forty minutes. This paper reports the rationality and evidence of pre-prepared treatment plans. A retrospective study of 28 patients confirm that all of the pre-prepared plans would be acceptable. The rationality of pre-prepared HDR brachytherapy plans is further confirmed by a systemic study with a wide range of applicator curvature and treatment volume. Detailed comparison between CT based treatment plans and pre-prepared plans are discussed. This argument holds also for endobronchial HDR brachytherapy. With the above evidence, pre-prepared plans have been used for all oesophagus and bronchus HDR brachytherapy cases in our clinic. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=HDR%20brachytherapy" title="HDR brachytherapy">HDR brachytherapy</a>, <a href="https://publications.waset.org/abstracts/search?q=treatment%20planning" title=" treatment planning"> treatment planning</a>, <a href="https://publications.waset.org/abstracts/search?q=oesophageal%20carcinoma" title=" oesophageal carcinoma"> oesophageal carcinoma</a>, <a href="https://publications.waset.org/abstracts/search?q=pre-planning" title=" pre-planning "> pre-planning </a> </p> <a href="https://publications.waset.org/abstracts/2471/rationality-and-evidence-of-pre-prepared-treatment-plan-in-oesophageal-hdr-brachytherapy" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/2471.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">395</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">1119</span> Blood Profile of Weaner Rabbits Fed Pigeon Pea (Cajanus cajan) Meal as Replacement for Groundnut Cake</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Adedokun%20Mathew%20Adewale">Adedokun Mathew Adewale</a>, <a href="https://publications.waset.org/abstracts/search?q=Ayandiran%20Samuel%20Kola"> Ayandiran Samuel Kola</a>, <a href="https://publications.waset.org/abstracts/search?q=Adekunle%20Ibironke"> Adekunle Ibironke</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Pigeon pea (Cajanus cajan) seeds contain about 20–22 percent protein and appreciable amounts of essential amino acids and minerals. Hence, this study evaluated the blood profile of weaner rabbits fed Cajanus cajan meal (CCM) as a replacement for groundnut cake. Forty weaner rabbits of mixed breed aged 5 - 6 weeks were used for the study, which lasted for 8 weeks. The rabbits were randomly allocated to four treatments (10 rabbits per treatment) in a completely randomized design. Four concentrate diets were compounded by direct replacement of groundnut cake with Cajanus cajan meal (CCM) at 0, 50, 75, and 100%, respectively. There were no significant differences (p>0.05) among the mean counts of packed cell volume, red blood cell, haemoglobin, and monocyte. The 75% CCM diet had significantly the highest (p<0.05). However, rabbits fed diets containing CCM had significantly higher (p<0.05) eosinophil than 0%CCM. Rabbits fed diets containing 100%CCM had significantly highest (p<0.05) total protein followed by 0%CCM, 75%CCM, and least 50%CCM, while 0%CCM and 75%CCM diets were significantly higher (p<0.05) in albumin. However, animals fed diets containing CCM had significantly lower (p<0.05) cholesterol content than 0%CCM diet. It could be concluded that Cajanus cajan meal could replace groundnut cake up to 100% in the diets of rabbits without any deleterious effect on the blood profile of the animals. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=blood%20profile" title="blood profile">blood profile</a>, <a href="https://publications.waset.org/abstracts/search?q=groundnut%20cake" title=" groundnut cake"> groundnut cake</a>, <a href="https://publications.waset.org/abstracts/search?q=pigeon%20pea" title=" pigeon pea"> pigeon pea</a>, <a href="https://publications.waset.org/abstracts/search?q=weaner%20rabbits" title=" weaner rabbits"> weaner rabbits</a> </p> <a href="https://publications.waset.org/abstracts/194121/blood-profile-of-weaner-rabbits-fed-pigeon-pea-cajanus-cajan-meal-as-replacement-for-groundnut-cake" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/194121.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">9</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">1118</span> Time and Energy Saving Kitchen Layout</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Poonam%20Magu">Poonam Magu</a>, <a href="https://publications.waset.org/abstracts/search?q=Kumud%20Khanna"> Kumud Khanna</a>, <a href="https://publications.waset.org/abstracts/search?q=Premavathy%20Seetharaman"> Premavathy Seetharaman</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The two important resources of any worker performing any type of work at any workplace are time and energy. These are important inputs of the worker and need to be utilised in the best possible manner. The kitchen is an important workplace where the homemaker performs many essential activities. Its layout should be so designed that optimum use of her resources can be achieved.Ideally, the shape of the kitchen, as determined by the physical space enclosed by the four walls, can be square, rectangular or irregular. But it is the shape of the arrangement of counter that one normally refers to while talking of the layout of the kitchen. The arrangement can be along a single wall, along two opposite walls, L shape, U shape or even island. A study was conducted in 50 kitchens belonging to middle income group families. These were DDA built kitchens located in North, South, East and West Delhi.The study was conducted in three phases. In the first phase, 510 non working homemakers were interviewed. The data related to personal characteristics of the homemakers was collected. Additional information was also collected regarding the kitchens-the size, shape , etc. The homemakers were also questioned about various aspects related to meal preparation-people performing the task, number of items cooked, areas used for meal preparation , etc. In the second phase, a suitable technique was designed for conducting time and motion study in the kitchen while the meal was being prepared. This technique was called Path Process Chart. The final phase was carried out in 50 kitchens. The criterion for selection was that all items for a meal should be cooked at the same time. All the meals were cooked by the homemakers in their own kitchens. The meal preparation was studied using the Path Process Chart technique. The data collected was analysed and conclusions drawn. It was found that of all the shapes, it was the kitchen with L shape arrangement in which, on an average a homemaker spent minimum time on meal preparation and also travelled the minimum distance. Thus, the average distance travelled in a L shaped layout was 131.1 mts as compared to 181.2 mts in an U shaped layout. Similarly, 48 minutes was the average time spent on meal preparation in L shaped layout as compared to 53 minutes in U shaped layout. Thus, the L shaped layout was more time and energy saving layout as compared to U shaped. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=kitchen%20layout" title="kitchen layout">kitchen layout</a>, <a href="https://publications.waset.org/abstracts/search?q=meal%20preparation" title=" meal preparation"> meal preparation</a>, <a href="https://publications.waset.org/abstracts/search?q=path%20process%20chart%20technique" title=" path process chart technique"> path process chart technique</a>, <a href="https://publications.waset.org/abstracts/search?q=workplace" title=" workplace"> workplace</a> </p> <a href="https://publications.waset.org/abstracts/44961/time-and-energy-saving-kitchen-layout" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/44961.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">206</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">1117</span> Different Feedings on Chemical Characteristics of Atlantic Salmon Fillet</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mahsa%20Jalili">Mahsa Jalili</a>, <a href="https://publications.waset.org/abstracts/search?q=Trude%20Johansen"> Trude Johansen</a>, <a href="https://publications.waset.org/abstracts/search?q=Signe%20Dille%20Lovmo"> Signe Dille Lovmo</a>, <a href="https://publications.waset.org/abstracts/search?q=Turid%20Rustad"> Turid Rustad</a>, <a href="https://publications.waset.org/abstracts/search?q=Rolf%20Erik%20Olsen"> Rolf Erik Olsen</a>, <a href="https://publications.waset.org/abstracts/search?q=Atle%20M.%20Bones"> Atle M. Bones</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The quality of fish muscle is a key factor in fish industry, and dietary ingredients can influence fish quality. The aim of this study was to examine the impact of krill meal, soybean meal, Bactocell® and butyrate fortified feeds and control diet on characteristics of salmon fillet. Thirty Atlantic salmon (6 per each group) were farmed for 12 weeks. All the fish were killed and frozen immediately. The white muscle from top posterior part of dorsal fin was dissected to analyze fat content, carotenoid content, content of water-soluble and salt-soluble proteins, cathepsin B and cathepsin B-L activities. ANOVA test was used to analyze mean and standard error of mean values at 0.05 significance level. There were significant difference in cathepsin B activity, water-soluble proteins and salt-soluble proteins (p-value= 0.005, 0.009 and 0.002). The mean values of other factors were not significantly different among the groups. Cathepsin B activity was higher in soymeal group. Water-soluble proteins were reported higher in soy meal and krill groups and salt-soluble proteins were significantly higher in soy meal and butyrate rich diets. Although soy meal has proven effect on enteritis, it results in higher percentage of protein in fillets. On the other hand, this feeding may have role in textural deterioration of fillets owing to higher values of endogenous cathepsin B in soymeal group. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aquaculture" title="aquaculture">aquaculture</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20quality" title=" food quality"> food quality</a>, <a href="https://publications.waset.org/abstracts/search?q=Krill%20protein%20extract" title=" Krill protein extract"> Krill protein extract</a>, <a href="https://publications.waset.org/abstracts/search?q=prebiotics" title=" prebiotics"> prebiotics</a>, <a href="https://publications.waset.org/abstracts/search?q=probiotics" title=" probiotics"> probiotics</a>, <a href="https://publications.waset.org/abstracts/search?q=Salmo%20salar" title=" Salmo salar"> Salmo salar</a>, <a href="https://publications.waset.org/abstracts/search?q=soy" title=" soy"> soy</a> </p> <a href="https://publications.waset.org/abstracts/79109/different-feedings-on-chemical-characteristics-of-atlantic-salmon-fillet" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/79109.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">210</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">1116</span> Teachers' Beliefs and Practices in Designing Negotiated English Lesson Plans</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Joko%20Nurkamto">Joko Nurkamto</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A lesson plan is a part of the planning phase in a learning and teaching system framing the scenario of pedagogical activities in the classroom. It informs a decision on what to teach and how to landscape classroom interaction. Regardless of these benefits, the writer has witnessed the fact that lesson plans are viewed merely as a teaching document. Therefore, this paper will explore teachers’ beliefs and practices in designing lesson plans. It focuses primarily on how both teachers and students negotiate lesson plans in which the students are deemed to be the agents of instructional innovations. Additionally, the paper will talk about how such lesson plans are enacted. To investigate these issues, document analysis, in-depth interviews, participant classroom observation, and focus group discussion will be deployed as data collection methods in this explorative case study. The benefits of the paper are to show different roles of lesson plans and to discover different ways to design and enact such plans from a socio-interactional perspective. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=instructional%20innovation" title="instructional innovation">instructional innovation</a>, <a href="https://publications.waset.org/abstracts/search?q=learning%20and%20teaching%20system" title=" learning and teaching system"> learning and teaching system</a>, <a href="https://publications.waset.org/abstracts/search?q=lesson%20plan" title=" lesson plan"> lesson plan</a>, <a href="https://publications.waset.org/abstracts/search?q=pedagogical%20activities" title=" pedagogical activities"> pedagogical activities</a>, <a href="https://publications.waset.org/abstracts/search?q=teachers%27%20beliefs%20and%20practices" title=" teachers' beliefs and practices"> teachers' beliefs and practices</a> </p> <a href="https://publications.waset.org/abstracts/90530/teachers-beliefs-and-practices-in-designing-negotiated-english-lesson-plans" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/90530.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">154</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">1115</span> Space Utilisation during Meal Preparation in an Indian Kitchen Belonging to Middle-Income Group Family</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Poonam%20Magu">Poonam Magu</a>, <a href="https://publications.waset.org/abstracts/search?q=Kumud%20Khanna"> Kumud Khanna</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20Seetharaman"> P. Seetharaman</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A kitchen is a major workplace in any home. A large variety of tasks, mainly related to meal preparation is performed here. The types of activities performed are varied and vast. In a way, it is the activities performed that determine the way the space within the kitchen is going to be utilised. A study was conducted in 510 Indian kitchens belonging to middle-income group families living in Delhi. It was conducted in three phases. In the first phase, 510 non-working homemakers were interviewed and questions pertaining to their personal characteristics, meal preparation and physical aspects related to the kitchen were asked. In the second phase, the technique of Path Process Chart was developed. Subsequently, a sub-sample of 50 homemakers was selected from the larger group. The activity of meal preparation was carried out by the homemakers themselves in their kitchens. A time and motion study was conducted using the technique of Path Process Chart. The results were analysed using the appropriate analysis sheets and conclusions were drawn. It was found that the entire kitchen and more specifically, the counter had been 'divided' into a number of workplaces. These workplaces were being used either for performing operations or for the purpose of storage. In many cases, it was used for both. On the whole, in 50 kitchens studied, 21 workplaces were identified which were used for performing operations related to meal preparation and 17 for storage It was also observed that almost the entire kitchen was used for the purpose of storage of some item or the other. The major workplaces where operations were performed were the range, workplaces to the right and left of range and sink and workplaces to the right or left of the sink. The same workplaces were also used for the purpose of storage. There were some workplaces outside the kitchen too, which were used for operations or storage. These were the dining table, courtyard or balcony, bedroom cupboard. On the whole, the range centre and the sink centre were found to be the two most important centres in an Indian kitchen belonging to urban middle-income group family. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=kitchen" title="kitchen">kitchen</a>, <a href="https://publications.waset.org/abstracts/search?q=workplace" title=" workplace"> workplace</a>, <a href="https://publications.waset.org/abstracts/search?q=meal%20preparation" title=" meal preparation"> meal preparation</a>, <a href="https://publications.waset.org/abstracts/search?q=path%20process%20chart" title=" path process chart"> path process chart</a> </p> <a href="https://publications.waset.org/abstracts/46669/space-utilisation-during-meal-preparation-in-an-indian-kitchen-belonging-to-middle-income-group-family" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/46669.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">197</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">1114</span> Appraisal of Different Levels of Soybean Meal in Diets on Growth, Digestive Enzyme Activity, Antioxidation and Gut Histology of Tilapia (Oreochromis niloticus)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zakir%20Hossain">Zakir Hossain</a>, <a href="https://publications.waset.org/abstracts/search?q=Arzu%20Pervin"> Arzu Pervin</a>, <a href="https://publications.waset.org/abstracts/search?q=Halima%20Jahan"> Halima Jahan</a>, <a href="https://publications.waset.org/abstracts/search?q=Rabeya%20Akter"> Rabeya Akter</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdel%20Omri"> Abdel Omri</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Replacement of fish meal with soybean meal is an effective way to relieve the pressure on fish meal as the supply of this feed ingredient is dwindling and certainly is not sustainable in long term at present levels in commercial feeds. This study was designed to determine the effect of fishmeal (FM) replacement with soybean meal (SBM) in diet on growth, digestive enzyme activity, antioxidation and gut histomorphology of tilapia (Oreochromis niloticus). Five diets were formulated where SBM0 contained 100% FM, FM substituted with graded levels of a mix of SBM to replace 25% (SBM25), 50% (SBM50), 75% (SBM75) and 100% (SBM100) of FM. Juvenile tilapia having weight and length of 6.60±0.13 g and 5.42±0.17 cm were randomly divided into five treatment groups having 40 individual each group and fed to visual satiation for 90 days. Diet with SBM was increased significant in body weight gain and specific growth rate in fish compared to the fish fed with SBM100. Fish having the similar weight (74.34±5.41 g) fed the diets SBM50, SBM75 and SBM100 containing higher level of SBM showed significantly longer intestine compared to SBM0. Villus height of stomach and intestine were significantly greater in the fish fed with the diets SBM0, SBM25 and SBM50 compared to SBM100. Muscular thickness was inversely changed with the increasing villus height. Protease activity was increased significantly in stomach, anterior and posterior intestine of fish fed with SBM0 and SBM25 compared to SBM100. In anterior and posterior segment of intestine, significantly higher lipase activity was observed in fish fed with the diets SBM0 and SBM25 compared to diet SBM100. In stomach, amylase activity was also significantly greater in SBM0 compared to SBM100. The antioxidant enzymes including catalase and superoxide dismutase of liver were significantly (P < 0.05) higher in the O. niloticus fed SBM100 compared to the ones fed SBM0. These results suggest that the replacement of FM upto 75% with SBM could be possible considering the growth performances, gut health and activities digestive enzymes and antioxidant enzymes in O. niloticus. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=soybean%20meal" title="soybean meal">soybean meal</a>, <a href="https://publications.waset.org/abstracts/search?q=fish%20meal" title=" fish meal"> fish meal</a>, <a href="https://publications.waset.org/abstracts/search?q=digestive%20enzymes" title=" digestive enzymes"> digestive enzymes</a>, <a href="https://publications.waset.org/abstracts/search?q=anti-oxidant%20enzymes" title=" anti-oxidant enzymes"> anti-oxidant enzymes</a> </p> <a href="https://publications.waset.org/abstracts/117285/appraisal-of-different-levels-of-soybean-meal-in-diets-on-growth-digestive-enzyme-activity-antioxidation-and-gut-histology-of-tilapia-oreochromis-niloticus" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/117285.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">172</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=meal%20plans&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=meal%20plans&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=meal%20plans&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=meal%20plans&page=5">5</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=meal%20plans&page=6">6</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=meal%20plans&page=7">7</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=meal%20plans&page=8">8</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=meal%20plans&page=9">9</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=meal%20plans&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=meal%20plans&page=38">38</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=meal%20plans&page=39">39</a></li> <li class="page-item"><a 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