This invention relates to the administration of an animal immunoglobulin source to mammals such as dairy cattle to improve milk production without negatively affecting reproductive parameters.

This invention relates to the administration of an animal immunoglobulin source to mammals such as dairy cattle to improve milk production without negatively affecting reproductive parameters.

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

Use of a nutritional supplement for increasing the bacterial mass in the rumen of a ruminant. The nutritional supplement includes proteins with a degree of hydrolysis above 28% and has more than 23 mg -amino nitrogen per gram of protein. The hydrolyzed proteins are preferably hemoglobin.

Use of a nutritional supplement for increasing the bacterial mass in the rumen of a ruminant. The nutritional supplement includes proteins with a degree of hydrolysis above 28% and has more than 23 mg -amino nitrogen per gram of protein. The hydrolyzed proteins are preferably hemoglobin.

The present invention relates to a method for producing low-ash poultry plasma protein powder by utilizing poultry blood. Specifically, the method of the present invention comprises the steps of: mixing the poultry blood with an anticoagulant to obtain anticoagulated whole blood; centrifugally separating the anticoagulated whole blood to obtain plasma liquid; de-calcifying the plasma liquid via a precipitation reaction, ultra-filtrating the plasma liquid via a ultra-filtration membrane, emulsifying, and nano-filtrating to obtain the concentrated plasma liquid; and drying the concentrated plasma liquid to obtain the poultry plasma protein powder. The method of the present invention effectively overcomes the defect of difficult poultry blood deep processing, achieves the recycling of poultry blood resource, avoids wasting resources, and reduces environmental pollution; and the produced plasma protein powder has the advantages of high protein content, good palatability, balanced amino acid and the like.

A hydrolysate compound protein for larval largemouth bass (Micropterus salmoides) and use thereof for aquatic animal feeds. The micro-diet was formulated with the following components: 72-74 parts by weight of a hydrolyzed protein pre-mixture, 3-5 parts by weight of mixed fish soluble meal, 4-6 parts by weight of gluten flour, 2-4 parts by weight of sodium caseinate, and 0.4-0.6 parts by weight of a yeast hydrolysate, where the hydrolyzed protein pre-mixture includes white fish meal, fermented soybean meal, shrimp meal and blood meal with the weight ratio of 58-62:5-7:4-6:2-3. The compound protein is obtained by fully pulverizing the foregoing components, passing through a 100-mesh sieve, fully mixing in proportion, and being hydrolyzed with neutral protease and keratinase.

A hydrolysate compound protein for larval largemouth bass (Micropterus salmoides) and use thereof for aquatic animal feeds. The micro-diet was formulated with the following components: 72-74 parts by weight of a hydrolyzed protein pre-mixture, 3-5 parts by weight of mixed fish soluble meal, 4-6 parts by weight of gluten flour, 2-4 parts by weight of sodium caseinate, and 0.4-0.6 parts by weight of a yeast hydrolysate, where the hydrolyzed protein pre-mixture includes white fish meal, fermented soybean meal, shrimp meal and blood meal with the weight ratio of 58-62:5-7:4-6:2-3. The compound protein is obtained by fully pulverizing the foregoing components, passing through a 100-mesh sieve, fully mixing in proportion, and being hydrolyzed with neutral protease and keratinase.

Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat.

Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat.