Assessments of productive performance, eggshell quality, excreta moisture, and incubation traits of laying breeder hens fed a proprietary blend of Quillaja and Yucca.

A study was conducted to evaluate performance, eggshell quality, nutrient metabolizability, and incubation traits of laying breeder hens fed diets supplemented with an additive containing polyphenols and saponins of a proprietary blend from and (QY) biomass. Hens were fed 4 feeds in 5 periods of 28 days each from 30 to 49 weeks of age. Experimental feeds were a Control diet; Control + virginiamycin (33 g/ton); Control + QY (250 g/ton) and Control + virginiamycin + QY.

Carcass traits and meat quality of lambs slaughtered during different seasonal conditions.

This study was conducted to evaluate the effects of slaughtering feedlot Texel lambs during different climatic conditions on carcass and meat quality traits. Twenty castrated male Texel lambs (21.8 ± 0.

Ultrasound as an alternative method to increase the extraction yield from chicken mecanically separated meatresidue collagen.

The residue from chicken mechanically separated meat (MSM) is a potential source for the extraction of collagen. However, this process requires the removal of many covalent crosslinks, which makes it quite complex. Ultrasound has been successfully used to extract collagen; it reduces the process time and increases the yield.

A green method for determination of ethanol in homeopathic medicines using thermal infrared enthalpimetry.

In this work, a simple and fast method is proposed for the determination of ethanol in homeopathic medicines using thermal infrared enthalpimetry (TIE). Samples containing alcohol in a wide concentration range (from 5% to 95% v/v) were used. Purified water or absolute ethanol was added directly into homeopathic medicine and increase of temperature was monitored using an infrared camera.

One-Shot, reagent-free determination of the alcoholic content of distilled beverages by thermal infrared enthalpimetry.

A simple and fast method is proposed for determining the alcoholic content of distilled beverages by thermal infrared enthalpimetry (TIE), in which purified water is added directly and the temperature rise caused by the heat of dilution is monitored using an infrared camera. A calibration curve was constructed with hydroalcoholic reference solutions to determine the alcoholic content of vodka, whisky, and cachaça. The influence of the total volume of solutions in the reactor, the stirring speed, the dispensing rate, and the ratio between hydroalcoholic samples and water were evaluated to reach an optimum mixture and provide low variation among measurements.