Chemical Composition and Energy Value of Maize Silage Made on Farms in England and Wales 1984-92

1995 ◽  
Vol 60 (4) ◽  
pp. 281-287 ◽  
Author(s):  
P.M. Haigh
Keyword(s):  
Chemical Composition ◽  
Maize Silage ◽  
England And Wales ◽  
Energy Value

scholarly journals Technology Development of Immediately Fished Cuttings for Restaurants

2021 ◽  
Vol 4 (1) ◽  
pp. 87-104
Author(s):  
Iryna Ditrich ◽  
Tetyana Silchuk ◽  
Tetiana Tuz
Keyword(s):  
Chemical Composition ◽  
Raw Material ◽  
Plant Origin ◽  
Functional Ingredients ◽  
Energy Value ◽  
Sesame Seeds ◽  
Optimal Ratio ◽  
Atlantic Mackerel ◽  
Functional Product ◽  
Poppy Seeds

The topicality. The current state of nutrition of Ukraine population is analyzed in the article, draws conclusions about the possible improvement of the situation by creating products from fish raw materials with the addition of functional food ingredients of plant origin, which will have improved organoleptic characteristics and increased energy and nutritional value, as well as recommended as a functional product in the diet of certain categories of the population. Purpose and methods. The purpose of the study is to substantiate the recipe of a new type of fish semi-finished products “Zrazy fish slices chopped with poppy and sesame seeds” with enrichment with their functional ingredients. The object of research is the technology of the semi-finished product “Zrazy fish cut with poppy and sesame seeds”. The subject of the study are semi-finished products “Zrazy fish slices”, semi-finished products “Zrazy fish slices with poppy seeds and sesame seeds”, Atlantic mackerel fillets (DSTU 4378: 2006), sesame seeds (DSTU 7012: 2009) and poppy seeds (DSTU 7696: 2015). Research methods: the research was based on methods of theoretical generalization, comparative analysis, and calculation, organoleptic. Results. The results of theoretical and experimental research of creation of technology of fish semi-finished product “Zrazy fish cut with poppy and sesame seeds” of functional purpose have been shown. The chemical composition of the main raw material of the dish – Atlantic mackerel has been analyzed and its advantages in the recipe composition have been proved. Possibility of using poppy seeds and sesame seeds as functional ingredients in the dish has been confirmed. The organoleptic parameters of the dish were studied and the optimal ratio of poppy seeds and sesame seeds in breadcrumbs has been determined. The nutritional, energy value and vitamin-mineral composition of the dish “Fish slices chopped with poppy and sesame seeds” have been calculated. Conclusions and discussions. The traditional recipe of the dish “Zrazy fish cut” has been analyzed. The expediency of modification of the traditional recipe due to the complete replacement of the main fish raw material with Atlantic mackerel fillet and the functional ingredients introduction of plant origin, namely poppy seeds and sesame seeds in breadcrumbs zrazy has been proved. The optimal content of poppy seeds and sesame seeds has been determined in the recipe of the dish “Fish cut with poppy seeds and sesame seeds”, which is 1.2% of poppy seeds and 0.6% of sesame seeds in breadcrumbs. It has been found that the variant of the recipe № 3 dishes “Zrazy fish slices cut with poppy and sesame seeds” has the best organoleptic quality indicators: harmonious taste properties, and due to the introduction of breading poppy and sesame seeds acquire an attractive and original appearance. It has been proved that the introduction of Atlantic mackerel fish fillets, poppy seeds and sesame seeds into the recipe composition allows to significantly increase the content of fats (5 times chopped fish with poppy seeds and sesame seeds) in fats (5 times), unsaturated fatty acids (4.5 times) , PUFA (6.9 times). The content of such minerals as calcium, magnesium, iron, and vitamins B2, B3, B6, PP, K, D in the dish increased by more than 50%. The latest recipe “Fish cut with poppy and sesame seeds” ensures the absorption of calcium in full due to the presence in its chemical composition of the optimal ratio of Ca: P: Mg = 1: 1,48: 0,5. The energy value of the dish has increased almost 1.5 times. The degree of daily nutrient requirements for men of the III working age group aged 30 to 39 years of the dish “Fish cut with poppy and sesame seeds” in such as dietary fiber (13.05%), PUFA (36.6%), calcium (12.99%), magnesium (18.88%), phosphorus (19.23%), vitamin D (258.4%).

scholarly journals Evaluation of models for prediction of the energy value of diets for growing cattle from the chemical composition of feeds

2012 ◽  
Vol 41 (9) ◽  
pp. 2110-2123
Author(s):  
Cláudia Batista Sampaio ◽  
Edenio Detmann ◽  
Sebastião de Campos Valadares Filho ◽  
Augusto César de Queiroz ◽  
Tiago Neves Pereira Valente ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Energy Value ◽  
Growing Cattle

The use of NIRS to predict the chemical composition and the energy value of compound feeds for cattle

1995 ◽  
Vol 51 (3-4) ◽  
pp. 243-253 ◽  
Author(s):  
J.L. de Boever ◽  
B.G. Cottyn ◽  
J.M. Vanacker ◽  
Ch.V. Boucqué
Keyword(s):  
Chemical Composition ◽  
Energy Value

Effect of different combinations of soybean-maize silage on its chemical composition, nutrient intake, degradability, and performance of Pelibuey lambs

2015 ◽  
Vol 47 (8) ◽  
pp. 1561-1566 ◽  
Author(s):  
Carlos Galdino Martínez-García ◽  
Keyla Valencia-Núñez ◽  
Jesús Bastida-López ◽  
Julieta Gertrudis Estrada-Flores ◽  
Genaro Cvabodni Miranda-de la Lama ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutrient Intake ◽  
Maize Silage ◽  
And Performance

scholarly journals THE DYNAMICS OF INDICATORS OF THE COMPONENT COMPOSITION OF THE ORGANISM OF SEAMS IN A LONG-AWAY SEA TRACK

2018 ◽  
Vol 4 (3) ◽  
pp. 75-82 ◽  
Author(s):  
A. I. Andriyanov ◽  
V. I. Polyakov ◽  
N. A. Tshukina ◽  
T. I. Subbotina ◽  
I. A. Konovalova ◽  
...  
Keyword(s):  
Body Weight ◽  
Chemical Composition ◽  
Feeding Habits ◽  
Component Composition ◽  
Abdominal Fat ◽  
The Body ◽  
Caloric Content ◽  
Energy Value ◽  
Technical Requirements ◽  
Daily Diet

The dynamics of indicators of the component composition of the seamen’s organism of the surface ship of the Navy in the conditions of a long march in interaction with the crew’s feeding habits is considered in the article. The actual nutrition of the surveyed persons was estimated using the calculation method based on the analysis of the chemical composition and energy value of the products of the daily diet, taking into account the culinary losses described in the handbook on the chemical composition and caloric content of Russian foodstuffs edited by V. A. Tutelyan. Standard data on incomplete digestibility by a person of various classes of nutrients are taken into account. In the organization of the actual power supply of the crew there were shortcomings associated with a decrease in the energy value of the ration, an imbalance of mineral and vitamin compounds, due to the actual assortment of products obtained for marching at the rate of sea rations. Estimated content of vitamins (-carotene, thiamine, riboflavin, niacin and ascorbic acid) and mineral substances (potassium, phosphorus, magnesium, iron) in the daily diet throughout the long maritime expedition was significantly lower than those regulated by medical and technical requirements the norm of sea rations. Changes that have a nonrandom character occurred according to the indices of abdominal fat: waist circumference and waist-hip index. By the end of the campaign, 71% of the surveyed had a tendency to increase their body weight. At the same time, the body weight increased due to both subcutaneous and abdominal fat, which was reflected in the increase in visceral fat, body fat and body mass index. The data obtained in the course of the work confirm that the existing ration does not need to increase its energy content, but requires improvement in quality composition. Based on the data obtained, it is proposed to increase the protein content in the diet with the reduction of fats and simple carbohydrates using rational substitutions; increase the proportion of fresh fruits and vegetables to improve digestion.

scholarly journals The influence of food supplements and calcium fumarate on chemical composition and energy value of poultry meat

2017 ◽  
Vol 6 (2) ◽  
pp. 354
Author(s):  
Rustam Kh. Ravilov ◽  
Ali Kh. Volkov ◽  
Ellada K. Papunidi ◽  
Galiya R. Yusupova ◽  
Laysan F. Yakupova ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Food Supplements ◽  
Poultry Meat ◽  
Energy Value ◽  
Influence Of Food

scholarly journals Chemical composition, vitamins, and minerals of family farming biribiri (Averrhoa bilimbi L.) in the Middle Doce River region, Minas Gerais, BrazilTítulo 12

2022 ◽  
Vol 52 (3) ◽  
Author(s):  
Jéssica Nunes Ferreira ◽  
Helena Maria Pinheiro-Sant’Ana ◽  
Ceres Mattos Della Lucia ◽  
Reinaldo Duque Brasil Landulfo Teixeira ◽  
Leandro de Morais Cardoso ◽  
...  
Keyword(s):  
Vitamin E ◽  
Chemical Composition ◽  
Vitamin C ◽  
Dietary Fiber ◽  
Minas Gerais ◽  
Emission Spectrometry ◽  
Fluorescence Detector ◽  
Energy Value ◽  
River Region ◽  
Doce River

ABSTRACT: This study evaluated physical characteristics, chemical composition, content of vitamin C, vitamin E, carotenoids, and minerals in biribiri fruits (Averrhoa bilimbi) from the Middle Doce River region (Minas Gerais, Brazil). Titratable acidity was determined by volumetric neutralization, pH by direct potentiometry, soluble solids by refractometry, humidity by gravimetry, ash by calcination in muffle, proteins by the micro-Kjeldahl method, dietary fiber by non-enzymatic gravimetric method and lipids using a Soxhlet extractor. Carotenoids and vitamin C were analyzed by high-performance liquid chromatography (HPLC) and vitamin E by HPLC with fluorescence detector. Fourteen minerals were analyzed by inductively coupled plasma atomic emission spectrometry. Biribiri showed high yield of edible portion (100%), low lipid, protein and carbohydrate content, and; consequently, low total energy value (25.36 kcal 100 g-1). The fruit also showed low dietary fiber content (0.62 g 100 g-1), total vitamin E (17.62 µg 100 g-1), total carotenoids (0.32 g 100 g-1), and high vitamin C, zinc, copper, iron content, manganese, molybdenum and chrome content. Regarding the heavy metals, the fruit showed no cadmium, and traces of aluminum and nickel. In conclusion, biribiri presented low energy value and expressive contents of dietary fibers, vitamin C, iron, manganese, molybdenum, chromium, zinc, and copper.

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