Nutritional and sensory properties of low-fat milk dessert enriched with quinoa ( Willd) Titicaca protein isolate.

The purpose of this work was to investigate the potential production of protein isolated (TQPI) to improve the quality of low-fat desserts. In this study, low-fat desserts incorporating TQPI (0, 1%, 3%, and 5%) were produced. The results indicated that as TQPI increased, protein content, acidity, b*, hardness, and water-holding capacity (WHC) increased.

Growth performance and carcass traits of purebred and crossbred fattening lambs from Ghezel ram with Grey Shirazi ewe.

In this investigation, performance, feed efficiency, and carcass traits of 48 weaned crossbred Grey Shirazi × Ghezel and purbred Grey Shirazi fattening lambs (mean live weight (LW), 28.5 ± 0.5 kg and age, 115 ± 5 days) were evaluated.