39 research outputs found
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
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