Vertical stratification of the nutritional value of fruit: Macronutrients and condensed tannins

Current experiments with farm animals showed that it is possible to use grape by-products as a source of nutrients in animal nutrition. In the present experiment, we hypothesize that one reason for the variation among feeding trials, besides production steps affecting byproduct quality in winery, the variation among cultivars may have substantial contribution. The main aim of this study was to analyse grape pomace and stems from the area of Slovak Republic and Austria to evaluate their nutritional value for animals. In total, 54 samples of 3 grape varieties from 6 different locations were analysed. In each variety basic nutrients, antioxidant activity, total phenols, condensed tannins and proteins participation was determined according to standard analytical methods. The results show that the grape pomace had the highest ratio of crude proteins, crude fat and crude fibre with the solid concentrations of sugars, except of variety from red grape. Then, the grape stem is characterised with balanced content of crude protein, crude fibre and nitrogen free extracts with residual sugars and the highest antioxidant activity. By-products from the winery production have average nutritional value because of higher content of lignin that could be limiting factor for the digestibility. Neverthelles, there are interactions between the fibre fractions, condensed tannins, total polyphenols and antioxidant activity. Analysed data shows, that grape by-products have a potential in animal nutrition as a source of bioactive compounds, however there exists differences between the locations and varieties.

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Effect of sorghum tannins in sheep fed with high-concentrate diets

Arquivo Brasileiro de Medicina Veterinária e Zootecnia ◽

10.1590/s0102-09352013000600025 ◽

2013 ◽

Vol 65 (6) ◽

pp. 1759-1766 ◽

Cited By ~ 4

Author(s):

S.L.S. Cabral Filho ◽

A.L. Abdalla ◽

I.C.S. Bueno ◽

S.P. Gobbo ◽

A.A.M. Oliveira

Keyword(s):

Condensed Tannins ◽

Crude Protein ◽

Nutritional Value ◽

Latin Square ◽

Nitrogen Retention ◽

Protein Digestibility ◽

Dry Matter Digestibility ◽

Microbial Nitrogen ◽

Protein Supply ◽

Mn Concentration

The aim of this study was to evaluate the nutritional value of three sorghum cultivars with different concentrations of condensed tannins in sheep diets. Six adult sheep (LW=56kg) with rumen and duodenal fistulas were assigned to experimental groups using two 3x3 Latin Square designs. The diets were formulated using three sorghum cultivars: LTC (low-tannin cultivar), MTC (medium-tannin cultivar) and HTC (high-tannin cultivar). Microbial nitrogen (MN) concentration in the duodenum was measured using a 15N trace technique. LTC, MTC and HTC diets presented values of 788, 722 and 747 (SE=20.6) g kg-1 for dry matter digestibility and 633, 535 and 530 (SE=35.8) g/kg for crude protein digestibility. The LTC diet was significantly different from the other diets (P<0.05). The nitrogen balance was 145.5, 94.8 and 83.8g kg-1 (SE=13.0) for LTC, MTC and HTC, respectively, with LTC showing greater nitrogen retention (P<0.05). Values obtained for MN in the digesta were 301, 364 and 469 (SE=30.6) g kg-1 for LTC, MTC and HTC, respectively, and there was no statistical difference (P>0.05) between the diets. The presence of condensed tannins in the sorghum interfered with the sheep's nitrogen retention; however, the microbial protein supply to the duodenum of the animals was not inhibited.

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Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

Izmeritel`naya Tekhnika ◽

10.32446/0368-1025it.2020-3-64-70 ◽

2020 ◽

pp. 64-70

Author(s):

Mariya Y. Medvedevskikh ◽

Anna S. Sergeeva

Keyword(s):

Reference Materials ◽

Mass Fraction ◽

Nutritional Value ◽

Animal Feed ◽

Raw Materials ◽

Meat Products ◽

Metrological Traceability ◽

Food Products ◽

Freeze Dried ◽

Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

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Influence of bioactivation of barley grain on the nutritional value and consumer properties of cereals

Khleboproducty ◽

10.32462/0235-2508-2020-29-2-46-48 ◽

2020 ◽

Vol 29 (2) ◽

pp. 46-48

Author(s):

L. V. Chirkova ◽

◽

I.S. Vitol ◽

O.V. Politukha ◽

N.A. Igoryanova ◽

...

Keyword(s):

Nutritional Value ◽

Barley Grain

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Chemical Composition and Nutritional value of fresh strawberry fruit (Fragaria x ananassa)

10.33107/ubt-ic.2017.175 ◽

2017 ◽

Author(s):

Hyrie Koraqi ◽

Sami Makolli ◽

Gafur Xhabiri

Keyword(s):

Chemical Composition ◽

Nutritional Value ◽

Fragaria X Ananassa ◽

Strawberry Fruit

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GRANOLA BAR YANG DIFORTIFIKASI DENGAN PROTEIN DAGING KERANG SEBAGAI SNACK SEHAT BAGI ANAK BERKEBUTUHAN KHUSUS

EKOLOGIA ◽

10.33751/ekol.v18i2.1655 ◽

2020 ◽

Vol 18 (2) ◽

pp. 78-82

Author(s):

Sata Yoshida Srie Rahayu ◽

Tri Aminingsih ◽

Yulianita .

Keyword(s):

Special Needs ◽

Analysis Of Variance ◽

Research Method ◽

Nutritional Value ◽

Food Products ◽

Children With Special Needs ◽

Organoleptic Test ◽

Anodonta Woodiana ◽

Different Characteristics

Flour of Anodonta woodiana meat may be added in the manufacture of food products such as granola bar. The aim of addition is to increase the nutritional value on snacks needed by children with special needs through fortification. This research method was done by making products granola bar in three formulas: without the addition of shells flour, the addition of 2.8 gram, and 5.6 gram. Granola bar were made for consumption by children (7-9 years old) and teenager (10-18 years old). Tests performed included organoleptic test. The results of organoleptic test between three formulas of produced granola bar have different characteristics in flavor parameter. The results of the analysis of parameters of color, aroma, and flavor tested by analysis of variance software showed that the most preferred formula is the second formula with the addition 2.8 gram of mussel meat flour. This granola bar snack is a healthy snack that is safe for consumption by children with special needs, because it is made from ingredients that do not contain flavorings, dyes and artificial preservatives.

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