Background Oils and fats have many functions in food product preparation. Quality, stability
and nutritional features of oils are the most important factors in food technology. There is no …

Background Cardiovascular disease (CVD) is the number one leading disease which
causes morbidity and mortality worldwide. The improper consumption of dietary vegetable …

The objective of this study was to determine the effects of dietary supplementation of Nigella
sativa L. seeds, Rosmarinus officinalis L. leaves and their combination on rumen …

Owing to the high concentrations of crude protein and beneficial fatty acids, hempseed cake
could be a high-quality feedstuff for ruminants. The aim of the present study was to evaluate …

Simple Summary In Malaysia, livestock farms have used palm kernel cake as the main
source of feed for livestock. The low cost and good content of crude protein in palm kernel …

Oil blending is the method of choice used worldwide to improve oxidative stability and
nutritional value. There is no such edible oil/fat that meets all the recommendations from the …

This study investigated the impact of dietary supplementation with hydrolyzed yeast
(Kluyveromyces marxianus) on growth performance, humoral immunity, jejunal morphology …

This study aims to determine the prevalence of Entamoeba histolytica, Entamoeba dispar
and Entamoeba moshkovskii by three methods of diagnosis (microscopic examination …

Background The increasing costs of feed has subsequently increased the costs of
production of livestock, thereby decreasing the profit margin of this sector. The utilization of …

Background The functionality of myofibrillar proteins is a major factor influencing the quality
attributes of muscle foods. Nonetheless, the relationships between muscle type and …