February 2011
Use of natural plant antioxidant and probiotic in the production of novel yogurt
Low fat fermented milk (1% fat) was supplemented with green bell pepper juice as a source of antioxidant compounds, and also carotenoids was produced and the impact of this ingredient on LAB was investigated. Pepper juice, in a ratio of 1:2 and 3%, was added to the low heat reconstituted milk powder. Lactobacillus rhamnosus (2%) was used only or with yoghurt starter (2%), and the growth rate of all...
February 2011
Genetics of TGF-β3 gene polymorphism in inbred synthetic white leghorn breed of poultry
The experiment was conducted on inbred progeny to confirm the inheritance ofTGF-β3 gene polymorphism. A total of 124 inbred synthetic white leghorn chicks were generated and reared in deep litter system under standard feeding, management and health care practices. At 16th week of age, 40 females and 40 males were housed in individual California cage system. Genomic DNA was extracted...
