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Articles by R. Mirshekar
Total Records ( 2 ) for R. Mirshekar
  S. Pashaei , V. Razmazar and R. Mirshekar
  This study highlights the potential of a novel approach using an in vitro rumen fermentation technique for evaluation of nutritional quality of feed resources. In vitro techniques have been used extensively in feed evaluation and in studies of ruminal fermentation. This technique enables selection of feed or feed constituents for high efficiency of microbial protein synthesis in the rumen along with high dry matter digestibility and provides a basis for development of feeding strategies to maximize substrate fixation into microbial cells. This could lead to increase in the supply of protein to intestine and reduce methane production from ruminants. Gas production method is widely used to evaluate the nutritive value of different classes of feeds; this technique is more efficient than other in vitro techniques in determining the nutritive value of feeds containing tannins.
  R. Mirshekar , B. Dastar and B. Shabanpour
  This study evaluated the effect of addition some plant extracts and ascorbic acid in presence of distilled water as the control on the broiler thigh meat color, subsequent lipid oxidation (TBARS) and rancidity development during frozen storage of chicken thigh meat. All the extracts were used in the density of 1000 ppm. The results showed that all the antioxidants had significant effect on lipid oxidation as measured by TBARS value during frozen storage at -20°C for 120 days. However, lipid oxidation only occurred to a limited extent and was insufficient to cause rancid flavor development. The results also demonstrated that rosemary and green tea were the most effective antioxidants in stabilization of a* value. Echinacea, green tea and rosemary extracts were effective antioxidants and strongly inhibited oxidation. Present findings show that these plants extracts exhibit greater antioxidant efficiency compared to ascorbic acid.
 
 
 
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