Pub Date : 2022-04-01DOI: 10.21608/enj.2022.230091
Raafat Abdel Razek Mohamed Al-Sabbagh
This study was conducted to find out some of the food habits, practices and beliefs followed when choosing, buying, preparing, preserving and cooking truffles (Terfeziaceae). Demographics (age, educational level and monthly income) and the second part of the questionnaire deals with questions related to truffles such as preferred types of them, preferred pictures to buy, reasons for preferring truffles, methods of dealing after purchase, methods of cleaning and preparation for cooking, methods of preservation and additives that are added during cooking, and the third part includes questions about some related food beliefs By eating truffles, the results showed that 80% of those who answered the questionnaire were between the ages of 15-29 years, and 70% of the study sample had university education. (92%) and that there is a significant relationship (p = 0.003) between the educational level and the selection of fresh truffles, and there is a relationship (p = 0.009) between the working stage Watering and choosing ripe truffles are among the considerations when buying. There is a high significant (p = 0.000) between the educational level and the washing and cooking of the truffle, and less significant p<0.05 (p = 0.02) between the level of education and washing and cutting the truffle before peeling it, and the blanching method was one of the most preferred methods of cooking. The sample (83%) also found a significant relationship (p = 0.008) between the educational level and the belief that drinking cold water after eating truffles is unhealthy and that nearly half of the sample believe that truffles are a substitute for meat and that eating them in raw form causes poisoning and (59%) They believe that advertising plays a role in the rise in truffle prices. In conclusion, we recommend that appropriate truffle handling practices be followed before using them in cooking and preserving.
{"title":"Study of some habits, practices and dietary beliefs associated with truffles (Terfeziaceae) among Saudian females","authors":"Raafat Abdel Razek Mohamed Al-Sabbagh","doi":"10.21608/enj.2022.230091","DOIUrl":"https://doi.org/10.21608/enj.2022.230091","url":null,"abstract":"This study was conducted to find out some of the food habits, practices and beliefs followed when choosing, buying, preparing, preserving and cooking truffles (Terfeziaceae). Demographics (age, educational level and monthly income) and the second part of the questionnaire deals with questions related to truffles such as preferred types of them, preferred pictures to buy, reasons for preferring truffles, methods of dealing after purchase, methods of cleaning and preparation for cooking, methods of preservation and additives that are added during cooking, and the third part includes questions about some related food beliefs By eating truffles, the results showed that 80% of those who answered the questionnaire were between the ages of 15-29 years, and 70% of the study sample had university education. (92%) and that there is a significant relationship (p = 0.003) between the educational level and the selection of fresh truffles, and there is a relationship (p = 0.009) between the working stage Watering and choosing ripe truffles are among the considerations when buying. There is a high significant (p = 0.000) between the educational level and the washing and cooking of the truffle, and less significant p<0.05 (p = 0.02) between the level of education and washing and cutting the truffle before peeling it, and the blanching method was one of the most preferred methods of cooking. The sample (83%) also found a significant relationship (p = 0.008) between the educational level and the belief that drinking cold water after eating truffles is unhealthy and that nearly half of the sample believe that truffles are a substitute for meat and that eating them in raw form causes poisoning and (59%) They believe that advertising plays a role in the rise in truffle prices. In conclusion, we recommend that appropriate truffle handling practices be followed before using them in cooking and preserving.","PeriodicalId":11538,"journal":{"name":"Egyptian Journal of Nutrition and Feeds","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87131414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-19DOI: 10.21608/enj.2021.209918
S. Matar, A. Farrag, Samar M. Hafez, Radwa M. Fahmy
{"title":"The Bioactive Effect of Red Beetroot on Women with the Polycystic Ovarian Syndrome(PCOS)","authors":"S. Matar, A. Farrag, Samar M. Hafez, Radwa M. Fahmy","doi":"10.21608/enj.2021.209918","DOIUrl":"https://doi.org/10.21608/enj.2021.209918","url":null,"abstract":"","PeriodicalId":11538,"journal":{"name":"Egyptian Journal of Nutrition and Feeds","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90310353","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-13DOI: 10.21608/enj.2021.209917
N. Zidan
The aim of the current research to substitute wheat flour with millet (Pennisetum glaucum) flour to produce high quality and nutritional value, toast bread. Toast bread was prepared by substitution of millet flour powder at level of 15, 30 and 45 % instead of wheat flour. Chemical composition and minerals were determined and sensory evaluation was evaluated. The obtained results indicated that control was the highest in sensory properties followed by 15 % millet flour more than other levels of 30 and 45 % millet flour levels(MF). Moisture content were increased comparing with control toast bread ,the highest increased noticed in 45% millet .Fat and carbohydrates contents were decreased comparing with control , while ash and fiber content were increased comparing with control and the highest increased found in 45% millet flour toast bread. The data show increase all minerals compared with control of toast bread. Control toast bread was the highest in amino acids and fatty acids content compared with millet formula . total phenolic acids, flavonoids compound were the highest level increase by increasing level of millet flour. Millet is a good source of phenolic acids, flavonoids compound, considered as a functional food for due to health and nutritional values and its high content of protein and dietary fiber.
{"title":"Utilization Of Millet ( pennisetum glaucum ) flour To produce gluten-free toast bread.","authors":"N. Zidan","doi":"10.21608/enj.2021.209917","DOIUrl":"https://doi.org/10.21608/enj.2021.209917","url":null,"abstract":"The aim of the current research to substitute wheat flour with millet (Pennisetum glaucum) flour to produce high quality and nutritional value, toast bread. Toast bread was prepared by substitution of millet flour powder at level of 15, 30 and 45 % instead of wheat flour. Chemical composition and minerals were determined and sensory evaluation was evaluated. The obtained results indicated that control was the highest in sensory properties followed by 15 % millet flour more than other levels of 30 and 45 % millet flour levels(MF). Moisture content were increased comparing with control toast bread ,the highest increased noticed in 45% millet .Fat and carbohydrates contents were decreased comparing with control , while ash and fiber content were increased comparing with control and the highest increased found in 45% millet flour toast bread. The data show increase all minerals compared with control of toast bread. Control toast bread was the highest in amino acids and fatty acids content compared with millet formula . total phenolic acids, flavonoids compound were the highest level increase by increasing level of millet flour. Millet is a good source of phenolic acids, flavonoids compound, considered as a functional food for due to health and nutritional values and its high content of protein and dietary fiber.","PeriodicalId":11538,"journal":{"name":"Egyptian Journal of Nutrition and Feeds","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80656539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-11DOI: 10.21608/enj.2021.209919
S. Matar, A. Farrag, Samar M. Hafez, Radwa M. Fahmy
{"title":"The Bioactive Effect of Flaxseed on Women with the Polycystic Ovarian Syndrome","authors":"S. Matar, A. Farrag, Samar M. Hafez, Radwa M. Fahmy","doi":"10.21608/enj.2021.209919","DOIUrl":"https://doi.org/10.21608/enj.2021.209919","url":null,"abstract":"","PeriodicalId":11538,"journal":{"name":"Egyptian Journal of Nutrition and Feeds","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73408710","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-11DOI: 10.21608/enj.2021.209923
Safaa T Gohari, M. Mahmoud, S. Mahdy
Peptic ulcer disease is caused by spicy food, stress, alcohol, gastric surgery and Helicobacter pylori. Studies are being directed towards using natural products for developing ulcer drugs with minimal side effects. The antioxidant, total phenolic content (TPC), and anti-ulcer activity of the powders were investigated, in addition to the fortification of soup with them. TPC of Moringa oleifera (MO) leaves andfermented soybean (Natto) extracts was high for both soybean and MO leaves aqueous extracts. Gallic acid was discovered to be the main component of phenolic represent 1464.304μg/gm sample in soybean Natto, whereas chlorogenic acid was the main component of MO leaves (2218.493 μg/gm). According Safaa T. Gohari Marwa Hanafy Mahmoud and Samar M. Mahdy 130 to the antioxidant activity results, MO leaves had 2.6 times the antioxidant activity of fermented soybean Natto by 1, 1-diphenyl-2picrylhydrazyl (DPPH). Also, ferric reducing power activities results indicated that MO leaves gave high reducing power activities 64.4 times more than fermented soybean Natto. After pre-treated with Natto (25 , 50%) and aqueous extract of MO leaves (5, 10%)For 7 days, then all animalsadministration by asprineat a dose of 500 mg/kg bw suspended in water for the induction of acute gastric ulcer, ulcer index, protective index, volume of gastric juice and pH of gastric juice were evaluated. In biochemical parameters, lipid peroxidation, superoxide dismutase (SOD), gluthathione peroxidase (GPx), malondialdehyde (MDA) and Catalase (CAT) were evaluated. Ranitidine was used as a positive control. All the macroscopic and biochemical parameters showed significant anti-ulcer activity offermented soybeanNatto and aqueous extract of MO leaves. The anti-ulcer activity was almost comparable to the positive control. Ready to cook soup was an ideal product to be fortified with either soybean Natto or MO leaves and the addition of soybean natto was found to be highly acceptable comparing to the control sample in some cases because of its meat like flavor and taste which was more accepted for some panelists. While a gradient of admission was found in other samples.
消化性溃疡疾病是由辛辣食物、压力、酒精、胃手术和幽门螺杆菌引起的。研究的方向是利用天然产物开发副作用最小的溃疡药物。研究了其抗氧化性、总酚含量(TPC)和抗溃疡活性，并对其在汤中的强化作用进行了研究。辣木(MO)叶和发酵大豆(纳豆)叶水提液的TPC均较高。大豆纳豆中酚类成分以没食子酸为主，含量为1464.304μg/gm; MO叶中酚类成分以绿原酸为主，含量为2218.493 μg/gm。根据Safaa T. Gohari Marwa Hanafy Mahmoud和Samar M. Mahdy 130对抗氧化活性的研究结果，MO叶片经1,1 -二苯基-2苦酰肼(DPPH)处理后的抗氧化活性是发酵大豆纳豆的2.6倍。同时，MO叶片的铁还原力比发酵纳豆高64.4倍。用纳豆(25,50%)和MO叶水提物(5,10%)预处理7 d后，再用500 mg/kg bw悬浮水给药诱导急性胃溃疡，测定溃疡指数、保护指数、胃液体积和胃液pH。生化指标为脂质过氧化、超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GPx)、丙二醛(MDA)、过氧化氢酶(CAT)。以雷尼替丁为阳性对照。所有宏观和生化指标均显示大豆红豆提取物和MO叶水提物具有显著的抗溃疡活性。抗溃疡活性几乎与阳性对照相当。准备煮汤是一种理想的产品，可以加入纳豆或MO叶，在某些情况下，与对照样品相比，纳豆的添加被发现是高度可接受的，因为它的味道和味道很像肉，一些小组成员更接受。而在其他样品中发现了梯度入场。
{"title":"Antioxidant and Anti-ulcer Activities of Fermented soybean (Natto) and Moringa oleifera leaves in Male Albino Rats","authors":"Safaa T Gohari, M. Mahmoud, S. Mahdy","doi":"10.21608/enj.2021.209923","DOIUrl":"https://doi.org/10.21608/enj.2021.209923","url":null,"abstract":"Peptic ulcer disease is caused by spicy food, stress, alcohol, gastric surgery and Helicobacter pylori. Studies are being directed towards using natural products for developing ulcer drugs with minimal side effects. The antioxidant, total phenolic content (TPC), and anti-ulcer activity of the powders were investigated, in addition to the fortification of soup with them. TPC of Moringa oleifera (MO) leaves andfermented soybean (Natto) extracts was high for both soybean and MO leaves aqueous extracts. Gallic acid was discovered to be the main component of phenolic represent 1464.304μg/gm sample in soybean Natto, whereas chlorogenic acid was the main component of MO leaves (2218.493 μg/gm). According Safaa T. Gohari Marwa Hanafy Mahmoud and Samar M. Mahdy 130 to the antioxidant activity results, MO leaves had 2.6 times the antioxidant activity of fermented soybean Natto by 1, 1-diphenyl-2picrylhydrazyl (DPPH). Also, ferric reducing power activities results indicated that MO leaves gave high reducing power activities 64.4 times more than fermented soybean Natto. After pre-treated with Natto (25 , 50%) and aqueous extract of MO leaves (5, 10%)For 7 days, then all animalsadministration by asprineat a dose of 500 mg/kg bw suspended in water for the induction of acute gastric ulcer, ulcer index, protective index, volume of gastric juice and pH of gastric juice were evaluated. In biochemical parameters, lipid peroxidation, superoxide dismutase (SOD), gluthathione peroxidase (GPx), malondialdehyde (MDA) and Catalase (CAT) were evaluated. Ranitidine was used as a positive control. All the macroscopic and biochemical parameters showed significant anti-ulcer activity offermented soybeanNatto and aqueous extract of MO leaves. The anti-ulcer activity was almost comparable to the positive control. Ready to cook soup was an ideal product to be fortified with either soybean Natto or MO leaves and the addition of soybean natto was found to be highly acceptable comparing to the control sample in some cases because of its meat like flavor and taste which was more accepted for some panelists. While a gradient of admission was found in other samples.","PeriodicalId":11538,"journal":{"name":"Egyptian Journal of Nutrition and Feeds","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85345856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-11DOI: 10.21608/enj.2021.209922
{"title":"Health properties of propolis, curcumin and their Mixtureson Hepatotoxicity Rats","authors":"","doi":"10.21608/enj.2021.209922","DOIUrl":"https://doi.org/10.21608/enj.2021.209922","url":null,"abstract":"","PeriodicalId":11538,"journal":{"name":"Egyptian Journal of Nutrition and Feeds","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74301714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-06DOI: 10.21608/enj.2021.209921
Food habits and healthy behaviors are among the main public health concerns of female students at the university, and the research aims to assess the nutritional, health, social and economic status of female students of the College of Sciences and Arts at Northern Border University,150randomly selected female students between the ages of 19-25 years were evaluated. Weights and heights were taken, body mass index was calculated, and some medical analyzes were done, including cholesterol (CHO), triglycerides (TGL), high-density lipoprotein (HDL), hemoglobin(Hb),and some questionnaires were conducted to assess the nutritional, health and economic status of the students and SPSS 21 software was used to analyze the data. The mean and standard deviation of the highest BMI (28.5175 ± 3.78) for the age group (1920) and the lowest (26,054 ± 5.29) for the age group (21-22). The income level for the entire sample was average (60%) and the Rehab Raafat Abdelrazek 78 highest income (69.3%) was for the age group (21-22), and the lowest (5.3%) was for the age group (19-20). The results showed that (58%) of the female students did not eat breakfast, (57.3%) did not eat vegetables and fruits on a daily basis, and (55.3%) drank carbonated water, and the results showed that (40.7%) of the females drink tea some of the time. The female students were overweight compared to (6%) who are underweight, and there is a high significance (P = 0.004) between the levels of BMI for the female students, and the results showed a significant presence (P > 0.01) between HDL-C and BMI, and the significance (P <0.0001) between WBC and BMI for female students. The study concluded that most college students have poor eating habits, and as a recommendation, the university is encouraged to introduce nutritional programs to raise awareness among female students.
{"title":"Assessment of the Nutritional, Health and Socioeconomic status of female students at Faculty of Science and Arts in Northern Border University, Saudi Arabia By","authors":"","doi":"10.21608/enj.2021.209921","DOIUrl":"https://doi.org/10.21608/enj.2021.209921","url":null,"abstract":"Food habits and healthy behaviors are among the main public health concerns of female students at the university, and the research aims to assess the nutritional, health, social and economic status of female students of the College of Sciences and Arts at Northern Border University,150randomly selected female students between the ages of 19-25 years were evaluated. Weights and heights were taken, body mass index was calculated, and some medical analyzes were done, including cholesterol (CHO), triglycerides (TGL), high-density lipoprotein (HDL), hemoglobin(Hb),and some questionnaires were conducted to assess the nutritional, health and economic status of the students and SPSS 21 software was used to analyze the data. The mean and standard deviation of the highest BMI (28.5175 ± 3.78) for the age group (1920) and the lowest (26,054 ± 5.29) for the age group (21-22). The income level for the entire sample was average (60%) and the Rehab Raafat Abdelrazek 78 highest income (69.3%) was for the age group (21-22), and the lowest (5.3%) was for the age group (19-20). The results showed that (58%) of the female students did not eat breakfast, (57.3%) did not eat vegetables and fruits on a daily basis, and (55.3%) drank carbonated water, and the results showed that (40.7%) of the females drink tea some of the time. The female students were overweight compared to (6%) who are underweight, and there is a high significance (P = 0.004) between the levels of BMI for the female students, and the results showed a significant presence (P > 0.01) between HDL-C and BMI, and the significance (P <0.0001) between WBC and BMI for female students. The study concluded that most college students have poor eating habits, and as a recommendation, the university is encouraged to introduce nutritional programs to raise awareness among female students.","PeriodicalId":11538,"journal":{"name":"Egyptian Journal of Nutrition and Feeds","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77932104","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-01DOI: 10.21608/ejnf.2021.210843
Shimmaa A. H. Zidan, A. Eid, M. Ali, Z. Sharawy
{"title":"EFFECT OF USING DIFFERENT LEVELS OF Spirulina platensis ON GROWTH PERFORMANCE OF MARINE SHRIMP Litopenaeus vannamei","authors":"Shimmaa A. H. Zidan, A. Eid, M. Ali, Z. Sharawy","doi":"10.21608/ejnf.2021.210843","DOIUrl":"https://doi.org/10.21608/ejnf.2021.210843","url":null,"abstract":"","PeriodicalId":11538,"journal":{"name":"Egyptian Journal of Nutrition and Feeds","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74044156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-01DOI: 10.21608/ejnf.2021.210938
A. Abido, F. Abdel Azzem, S. Abd El-Fattah, T. El-Afifi, A. El-Faham
{"title":"EVALUATION OF USING SOME UNTRADITIONAL ENERGY SOURCES IN BROILER CHICKEN DIETS ON PERFORMANCE, CARCASS CHARACTERISTICS AND ECONOMIC EFFICIENCY: 1- CAKE BY-PRODUCT.","authors":"A. Abido, F. Abdel Azzem, S. Abd El-Fattah, T. El-Afifi, A. El-Faham","doi":"10.21608/ejnf.2021.210938","DOIUrl":"https://doi.org/10.21608/ejnf.2021.210938","url":null,"abstract":"","PeriodicalId":11538,"journal":{"name":"Egyptian Journal of Nutrition and Feeds","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82598396","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-01DOI: 10.21608/ejnf.2021.210939
A. Abido, F. Abdel Azzem, S. Abd El-Fattah, T. El-Afifi, A. El-Faham
{"title":"EVALUATION OF USING SOME UNTRADITIONAL ENERGY SOURCES IN BROILER CHICKEN DIETS ON PERFORMANCE, CARCASS CHARACTERISTICS AND ECONOMIC EFFICIENCY: 2- SCRAPE CRUDE CORN OIL","authors":"A. Abido, F. Abdel Azzem, S. Abd El-Fattah, T. El-Afifi, A. El-Faham","doi":"10.21608/ejnf.2021.210939","DOIUrl":"https://doi.org/10.21608/ejnf.2021.210939","url":null,"abstract":"","PeriodicalId":11538,"journal":{"name":"Egyptian Journal of Nutrition and Feeds","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83998518","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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