Galois Properties of Division Fields of Elliptic Curves

Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/135234/1/blms0247.pd

Veränderungen der Fleischqualität durch den Einsatz von Luzernesilage in der ökologischen Broilermast

In a feeding trial broilers were fed with chopped, extruded and pelletized silage from young harvested alfalfa. The broilers consumed up to 30 % of silage of their total dry matter intake. In comparison to the control group that was fed with a complete feed mixture, the meat of the silage groups showed a higher percentage of poly unsaturated fatty acids, a reduced cholesterol content and an intensive yellow colour. The sensory characteristics were not influenced. With regard to the human nutrition these changes in meat quality are desirable. Alfalfa silage can be used deliberately to produce broiler meat with positive and healthy properties, and consequently as a marketing argument

Organic diets with alfalfa silage for laying hens: Egg quality

Laying hens were fed with organic diets containing chopped, extruded or pelleted alfalfa silage and the quality of the eggs was evaluated. Four groups were conformed: a control group (A) fed with a complete feed mixture (CFM) and three silage groups (B, C and D) fed with a supplementary feed mixture (SFM). The SFM was formulated based on an assumed ingestion of 20 % silage and rapeseed oil was used as energy source. Before ensiling, the alfalfa was chopped (B) and additionally extruded (C). One half of the extruded silage was pelleted together with the SFM to produce the pelletized silage (D). Eggs from hens fed with silage (B, C and D) contained 2.4 times more n-3 fatty acids than A. The thermally treated silage (C and D) produced higher concentrations of saturated fatty acids. B and C (high rapeseed oil intakes) showed the highest monounsaturated fatty acids. In spite of the high fat intake, their cholesterol levels were similar to A (A: 12.4; B: 12.3; C: 12.6 mg/g yolk; p > 0.05) due to the anti-cholesterolemic effect of the alfalfa. D consumed the lowest amount of fat but the highest amount of silage, corresponding to the lowest cholesterol level. The fat consumed was essential in the absorption of carotenoids. Thus, yolks from the silage groups showed decreasing values for the intensity of red and yellow colour as the intake in terms of the amount of fat/silage decreased

Meromorphic maps on riemann surfaces and transcendence

ISSN:0081-5438ISSN:0568-640

Algebraic independence of values of elliptic functions

Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/46230/1/208_2005_Article_BF01450920.pd

Estimating isogenies on elliptic curves

Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/46570/1/222_2005_Article_BF01231178.pd

Zero estimates on group varieties II

Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/46615/1/222_2005_Article_BF01388605.pd