Chemical composition and nutritive value of peach palm (Bactris gasipaes Kunth) in rats

2005 ◽  
Vol 85 (9) ◽  
pp. 1505-1512 ◽  
Author(s):  
Pascal Leterme ◽  
Maria-Fernanda García ◽  
Angela-Maria Londoño ◽  
Miriam-Gisela Rojas ◽  
André Buldgen ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritive Value ◽  
Bactris Gasipaes ◽  
Peach Palm

Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in Central Amazonia, Brazil

2003 ◽  
Vol 54 (1) ◽  
pp. 49-56
Author(s):  
Lúcia K. O. Yuyama ◽  
Jaime P. L. Aguiar ◽  
Kaoru Yuyama ◽  
Charles R. Clement ◽  
Sonja H. M. Macedo ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Bactris Gasipaes ◽  
Peach Palm ◽  
Central Amazonia

Chemical composition of the fruit mesocarp of three peach palm ( Bactris gasipaes ) populations grown in Central Amazonia, Brazil

2003 ◽  
Vol 54 (1) ◽  
pp. 49-56 ◽  
Author(s):  
Lúcia K. O. Yuyama ◽  
Jaime P. L. Aguiar ◽  
Kaoru Yuyama ◽  
Charles R. Clement ◽  
Sonja H. M. Macedo ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Bactris Gasipaes ◽  
Peach Palm ◽  
Central Amazonia

scholarly journals Temporal Variations in Chemical Composition, In Vitro Digestibility, and Metabolizable Energy of Plant Species Browsed by Goats in Southern Mediterranean Forest Rangeland

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1441
Author(s):  
Youssef Chebli ◽  
Samira El Otmani ◽  
Mouad Chentouf ◽  
Jean-Luc Hornick ◽  
Jean-François Cabaraux
Keyword(s):  
Chemical Composition ◽  
Plant Species ◽  
Nutritive Value ◽  
Condensed Tannin ◽  
Metabolizable Energy ◽  
Mediterranean Forest ◽  
In Vitro Digestibility ◽  
Large Variability ◽  
Southern Mediterranean

Forest rangelands contribute largely to goat diets in the Mediterranean area. Information about browsed plant quality is essential for adequate feeding management. The purpose of this study was to evaluate the temporal changes in chemical composition and in vitro digestibility of the main plant species selected by goats in the Southern Mediterranean forest rangeland during two consecutive years; these were very contrasted (dry and wet). The browsed species were composed of herbaceous, eleven shrubs, and four tree species. Overall, large variability in chemical composition, in vitro organic matter digestibility (IVOMD), and metabolizable energy (ME) was observed among species, grazing season (spring, summer, and autumn), and years within each species. Crude protein (CP) content varied from 60 to 240 g/kg dry matter (DM). The fiber fractions, except for Quercus suber, increased significantly by advancing maturity. Due to the water stress, the lignin level presented a higher value during the spring of the dry year. Condensed tannin (CT) content varied from 2 to 184 g/kg DM. CP, IVOMD, and ME showed a negative correlation with lignin and CT. Based on the results presented herein, it is concluded that the nutritive value of the browsed plant species was highest in the spring and lowest during the summer and autumn of both studied years. With a good grazing management strategy, the selected plant species by goats could guarantee high-quality feeding resources throughout the year.

Chemical composition and nutritive value of mature annual legumes for sheep

1992 ◽  
Vol 37 (3-4) ◽  
pp. 221-231 ◽  
Author(s):  
X. Li ◽  
R.C. Kellaway ◽  
R.L. Ison ◽  
G. Annison
Keyword(s):  
Chemical Composition ◽  
Nutritive Value ◽  
Annual Legumes

scholarly journals The production of Pleurotus sajor-caju in peach palm leaves (Bactris gasipaes) and evaluation of its use to enrich wheat flour

2014 ◽  
Vol 34 (2) ◽  
pp. 267-274 ◽  
Author(s):  
Paula Fernanda Bomfim Oliveira Cogorni ◽  
João Guilherme Schulz ◽  
Endi Pricila Alves ◽  
Regina Maria Miranda Gern ◽  
Sandra Aparecida Furlan ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bactris Gasipaes ◽  
Peach Palm ◽  
Pleurotus Sajor Caju

Effect of Free Air Carbon dioxide Enrichment (FACE) on the chemical composition and nutritive value of wheat grain and straw

2009 ◽  
Vol 149 (3-4) ◽  
pp. 322-332 ◽  
Author(s):  
F. Porteaus ◽  
J. Hill ◽  
A.S. Ball ◽  
P.J. Pinter ◽  
B.A. Kimball ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Chemical Composition ◽  
Nutritive Value ◽  
Carbon Dioxide Enrichment ◽  
Wheat Grain ◽  
Free Air

A pectic polysaccharide from peach palm fruits (Bactris gasipaes) and its fermentation profile by the human gut microbiota in vitro

2017 ◽  
Vol 9 ◽  
pp. 1-6 ◽  
Author(s):  
Thaisa Moro Cantu-Jungles ◽  
Thales R. Cipriani ◽  
Marcello Iacomini ◽  
Bruce R. Hamaker ◽  
Lucimara M.C. Cordeiro
Keyword(s):  
Gut Microbiota ◽  
Bactris Gasipaes ◽  
Human Gut ◽  
Pectic Polysaccharide ◽  
Peach Palm ◽  
Human Gut Microbiota ◽  
Fermentation Profile ◽  
Palm Fruits

scholarly journals Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

2018 ◽  
Vol 74 (10) ◽  
pp. 5971-2018 ◽  
Author(s):  
PRZEMYSŁAW KNYSZ ◽  
MICHAŁ GONDEK ◽  
RENATA PYZ-ŁUKASIK ◽  
MONIKA ZIOMEK ◽  
ŁUKASZ DROZD ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
G Protein ◽  
Nutritive Value ◽  
Salt Content ◽  
Amino Acid Content ◽  
Traditional Methods ◽  
Dairy Starter Cultures ◽  
Limiting Amino Acids

The aim of the study was to determine the variability in the chemical composition and nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and unsmoked long-ripened rennet cheeses produced by traditional methods. The raw material for the production of short-ripened cheeses was pasteurized cows’ milk obtained from a dairy, whereas the long-ripened cheeses were manufactured from raw cows’ milk obtained from the producer’s farm. All three varieties of cheese examined were produced with commercial dairy starter cultures. The material for the study was collected in winter, directly at the producers’ retail outlets in southern and eastern Poland. The basic chemical composition was determined according to the Polish Standards, whereas the amino acid profiles of proteins from the cheeses were determined by ion-exchange chromatography. The result analysis revealed significant differences between the different varieties of cheese in terms of their water content, ranging from 32.2% to 42.1%, as well as protein content, which varied from 25.6% to 31.6%. Fat levels ranged between 22.2% and 24%, whereas total ash content amounted to 5.1-5.8%. The significantly highest salt content was found in unsmoked short-ripened cheeses. In all three cheese varieties, the total exogenous amino acid content was comparable, ranging from 46.17 g to 47.36 g/100 g protein, and that of endogenous amino acids varied from 52 g to 53 g/100 g protein. The biological value of proteins was determined by calculating to the chemical score (CS), as described by Mitchell and Block, and the essential amino acid index (EAAI), as described by Oser. A comparison of the results with the standard chicken egg white proteins showed that the limiting amino acids for all varieties of cheese were methionine and cysteine. On the other hand, a comparison with the FAO/WHO-suggested pattern of amino acid requirements (1991) for all age groups over 1 year of age showed that the limiting amino acids were methionine and cysteine in smoked and unsmoked short-ripened cheeses, and treonine in long-ripened cheeses. Considering the chemical indices, such as CS and EAAI, it may be concluded that the traditional rennet cheeses produced in southern and eastern Poland have a favourable amino acid composition of proteins and a high nutritive value..

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