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Effect of some natural sources of the peroxidase on degradation of phenolic compounds in buffalo calves rations / Sherein Hamdy Mohamed Abdelhadi ; Supervised Sabbah Mahmoud Allam , Mohamed Hassan Abdelgawd , Gamal Hussien Mostafa Zaza

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Sherein Hamdy Mohamed Abdelhadi , 2011Description: 124 P. : charts ; 25cmOther title:
  • تأثير بعض المصادر الطبيعية لانزيم البيروكسيديز على تحلل المركبات الفينولية فى علائق عجول الجاموس [Added title page title]
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  • Issued also as CD
Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Animal Production Summary: This research was conducted to study the possibility of reducing poly phenolic compounds (anti nutrional factor) in three local feedstuffs commonly used in feeding farm animals (wheat bran (WB) un-decorticated cottonseed meal (UDCSM) sunflower meal (SFM) and mixture of them (WB+UDCSM+SFM) Three natural sources of peroxidase enzyme (radish extract fodder beet extract and whey cheese) were used at 0,1,2,3,4 and 5% levels were selected to evaluate the most efficient and suitable level for degradation of phenolic compounds
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Item type Current library Home library Call number Copy number Status Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.03.Ph.D.2011.Sh.E (Browse shelf(Opens below)) Not for loan 01010110057469000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.03.Ph.D.2011.Sh.E (Browse shelf(Opens below)) 57469.CD Not for loan 01020110057469000

Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Animal Production

This research was conducted to study the possibility of reducing poly phenolic compounds (anti nutrional factor) in three local feedstuffs commonly used in feeding farm animals (wheat bran (WB) un-decorticated cottonseed meal (UDCSM) sunflower meal (SFM) and mixture of them (WB+UDCSM+SFM) Three natural sources of peroxidase enzyme (radish extract fodder beet extract and whey cheese) were used at 0,1,2,3,4 and 5% levels were selected to evaluate the most efficient and suitable level for degradation of phenolic compounds

Issued also as CD

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