Energy Value and Protein Content of Hays Made on Farms in England and Wales 1984–1995

1997 ◽  
Vol 68 (3) ◽  
pp. 185-188
Author(s):  
P.M. Haigh
Keyword(s):  
Protein Content ◽  
England And Wales ◽  
Energy Value

scholarly journals The utilization of chopped and pelleted lucerne (Medicago sativa) by growing lambs

1979 ◽  
Vol 41 (2) ◽  
pp. 297-310 ◽  
Author(s):  
D. J. Thomson ◽  
S. B. Cammell
Keyword(s):  
Medicago Sativa ◽  
Protein Content ◽  
Live Weight ◽  
Initial Energy ◽  
Metabolizable Energy ◽  
Net Energy ◽  
Regression Equations ◽  
Energy Value ◽  
Physical Processing ◽  
Net Energy Value

1. The efficiency of utilization of the dietary energy and nitrogen contained in a dried lucerne (Medicago sativa cv. Chartainvilliers) given either chopped (CL) or ground (1.96 mm screen) and pelleted (PL), was measured in a comparative slaughter experiment. Growing lambs were given equal amounts of digestible energy in the chopped or pelleted form at each at each of the three planes of nutrition for a period of 100 d.2. The initial energy, fat and protein content of both the carcass and the total body of the test lambs was estimated from regression equations between fasted (18 h) live weight and these components, derived from a group of twenty-three comparable lambs. The final energy, fat and protein content of the test lambs was determined directly by chemical analyses.3. The metabolizable energy (ME) content of the diets was derived at each plane of nutrition from measured faecal and urinary losses and estimated methane losses. The depression in ME content with grinding and pelleting the dried lucerne was small (CL 8.69 MJ/kg dry matter (DM), PL 8.42 MJ/kg DM).4. The efficiency of utilization of the ME of the dried lucerne for growth and fattening was higher (P < 0.01) when given in the ground pelleted form (0.533), than in the chopped form (0.284). The net energy value of the PL (3.5 MJ/kg DM) was higher than that of CL (2.2 MJ/kg DM).5. Thus lambs fed on PL grew faster and had a higher caracass weight gain, carcass protein and fat retention than lambs fed on CL. The composition of the carcass was not altered by the physical processing treatment.6. Digestion studies with these same CL and PL diets had shown that grinding and pelleting depressed digestion in the forestomachs and increased digestion in the small intestine compared with the chopped form. The increased efficiency of utilization of the gross energy and ME and the higher net energy value of PL was attributed primarily to a change in the site of digestion within the alimentary tract. Associated with this change was a higher value for absorbed amino acids : absorbed energy and an increased apparent absorption of methionine for lambs fed on PL. The difference in the energy costs of eating and ruminating the CL and PL was small.

Lupins : Comparison with soya bean as a protein source for young beef cattle

1996 ◽  
Vol 1996 ◽  
pp. 118-118
Author(s):  
H. F. Grundy ◽  
D. G. Chapple ◽  
Karen P. A. Wheeler
Keyword(s):  
Beef Cattle ◽  
Protein Content ◽  
Recent Work ◽  
Dry Matter ◽  
Agricultural Land ◽  
Soya Bean ◽  
Protein Source ◽  
Forage Maize ◽  
England And Wales

Recent work on the agronomy and the genetic make-up of a new strain of lupin, which could be grown on almost half the agricultural land in England and Wales, has resulted in improvements in the yield and protein content of lupins. The protein content of lupins, at 37 % of the dry matter, is higher than that of either peas or beans and therefore lupins could be an important source of home-grown protein. There is little information available on the potential of new strains of lupins as a protein source in the feed of ruminants, particularly in conjunction with forage maize.

scholarly journals Physicochemical characteristics of smoked cooked linguiças made with ostrich meat trimmings

2017 ◽  
Vol 69 (2) ◽  
pp. 491-496
Author(s):  
R.S. Nascimento ◽  
A.B. Fonseca ◽  
M.B.S. Feijó ◽  
R.M. Franco ◽  
Z.B. Miranda
Keyword(s):  
European Union ◽  
Moisture Content ◽  
Protein Content ◽  
Physicochemical Characteristics ◽  
Fat Content ◽  
Lean Meat ◽  
Energy Value

ABSTRACT The aim of this study was to evaluate the physicochemical characteristics of three formulations of smoked cooked linguiças, only differing in the lean meat used: (Formula 1 ― 100% ostrich meat; Formula 2 ― 50% ostrich meat + 50% pork; and Formula 3 ― 50% ostrich meat + 50% chicken), elaborated with ostrich meat trimmings. The formulas showed slightly higher moisture content (62.00-64.41%) than the maximum allowed in the legislation for cooked linguiças (60%) (Brasil, 2000). However, their protein content (19.99-22.14%) was at least 42% higher than the minimum required level (14%); the fat content (11.82-14.25%) was less than half the maximum permitted level (35%) in the same legislation, and at least 45% less than three well-known smoked cooked linguiça brands commercialized in Brazil; and the energy value (194.89-208.19 Kcal%) was at least 31% less than the same smoked linguiça brands; thus the three ostrich smoked linguiça formulas elaborated could be claimed "light" in fat content and energy value (European Union, 2006; Brasil, 2012). The present study showed that ostrich meat trimmings can be successfully used to elaborate healthy, "light", smoked cooked linguiças, competing in the market with traditional smoked cooked linguiças, and adding value in the ostrich meat chain.

scholarly journals IMPACTS OF MORINGA OLEIFERA LEAF POWDER (MLP) ON THE PROTEIN CONTENT AND ENERGY VALUE OF COLOCASIA ESCULENTA (TARO) PORRIDGE: A TRADITIONAL INFANT FOOD IN GUINEA

2021 ◽  
pp. 72-79
Author(s):  
Daniel Mamy ◽  
Xiumin Chen ◽  
Aboubacar Sangaré
Keyword(s):  
Protein Content ◽  
Moringa Oleifera ◽  
Titratable Acidity ◽  
High Energy ◽  
Infant Food ◽  
Energy Value ◽  
Energy Product ◽  
Protein Energy ◽  
Taro Flour ◽  
Leaf Powder

Moringa oleifera leaf powder (MLP) has exceptional nutritional properties due to its high content of micronutrients, fatty acids, and especially protein. This makes it a suitable ingredient for the fortification of taro flour. Taro is a high-energy product but low in protein and fat, which weanling children need for their normal development. This study aimed to evaluate the protein-energy contribution of MLP powder in infant taro porridge. Three fortified taro porridges named FTP10% (Taro + 10% of Moringa), FTP15% (Taro + 15% of Moringa) and FTP15% (Taro + 15% of Moringa) were performed. Their analyses indicated significant increases (P<0.05) in crude protein content, energy value and titratable acidity from 0.580 0046% to 1.570 0052%, 82.137 143% to 88.807 1658% and from 0.130 0017g/100g to 0.380 0010 g/100 g respectively. KEYWORDS: Proximal composition, taro porridge, Moringa oleifera.

scholarly journals Analysis of Technological and Consumption Quality of Offal and Offal Products Obtained from Pulawska and Polish Landrace Pigs

Animals ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 964
Author(s):  
Marek Babicz ◽  
Kinga Kropiwiec-Domańska ◽  
Ewa Skrzypczak ◽  
Magdalena Szyndler-Nędza ◽  
Karolina Szulc
Keyword(s):  
Chemical Composition ◽  
Protein Content ◽  
Collagen Content ◽  
Eating Quality ◽  
Energy Value ◽  
Physical Chemical ◽  
Physical Traits ◽  
Fattening Pigs ◽  
Organoleptic Parameters

The aim of the study was to determine technological and consumption quality of some offal components obtained from Pulawska and Polish Landrace fattening pigs, and to analyse the eating quality of the offal products. The study material consisted of 100 fattening pigs: Pulawska (PUL) and 50 Polish Landrace (PL) pigs. The offal components were analysed for physical traits, chemical composition and energy value. Offal products were made from the offal and their physical, chemical and organoleptic parameters were evaluated. Our study showed that breed had a significant effect (p ≤ 0.05) on pH45 of the tongue, heart (PUL > PL), lungs and kidneys (PUL < PL), and on the fat content of the tongue, heart (PUL > PL), liver and kidneys (PUL < PL). A highly significant effect of breed (p ≤ 0.01) was observed for protein content of the lungs, liver (PUL < PL) and kidneys (PUL > PL), for collagen content of the kidneys (PUL < PL) and liver (PUL < PL), and for energy value (p ≤ 0.01) of the heart (PUL > PL) and liver (PUL < PL). Moreover, our results indicate that the organoleptic quality of the evaluated offal products was higher for Pulawska than Polish Landrace pigs, in particular with regard to consistency (p < 0.05) and flavour (p < 0.01) of the liver sausage.

The Composition and Energy value of Big Bale Grass Silages

1993 ◽  
Vol 1993 ◽  
pp. 137-137
Author(s):  
D.I. Givens ◽  
Angela R. Moss ◽  
E.R. Deaville
Keyword(s):  
Dry Matter ◽  
Nutritive Value ◽  
Comparable Data ◽  
Laboratory Measurements ◽  
England And Wales ◽  
Energy Value ◽  
Grass Silage ◽  
Laboratory Procedures ◽  
The Uk

In recent years the quantity of grass silage as big bales has increased substantially, both in the UK and elsewhere. Eyers (1989) reported that about 16% of the grass silage dry matter (DM) conserved in England and Wales was in the form of big bales.Whilst there is now considerable information on the composition, nutritive value and laboratory procedures for predicting the digestibility and energy value of clamp silage, there are few comparable data for big bale silages. The objectives of the present work were to examine the composition, digestibility and energy value of a population of big bale silages and to compare relationships between laboratory measurements and digestibility in vivo with those derived earlier for clamp silages (Givens et al., 1989).

scholarly journals The effect of bee pollen as dietary supplement on meat chemical composition for broiler Ross 308

2013 ◽  
Vol 61 (1) ◽  
pp. 71-76 ◽  
Author(s):  
Peter Haščík ◽  
Ibrahim Omer Elamin Elimam ◽  
Jozef Garlík ◽  
Miroslava Kačániová ◽  
Juraj Čuboň ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Protein Content ◽  
Fat Content ◽  
Control Group ◽  
Water Contact ◽  
Bee Pollen ◽  
Energy Value ◽  
Thigh Muscles ◽  
Significant Difference ◽  
Positive Effect

The present experiment was aimed to study the effect of bee pollen on the meat chemical composition of broiler’s Ross 308 breast and thigh muscles. In the experimental groups were added bee pollen in an amount (group E1 – 2 500 mg.kg−1, group E2 – 3 500 mg.kg−1 and E3 – 4 500 mg.kg−1) to the feed mixtures for 42 days. At the end of the study the water content was higher in experimental groups than the control group and on breasts there were a significant difference (P ≤ 0.05) between control groups and experimental groups (E1, E2 and E3) also there was a significant difference (P ≤ 0.05) between the experimental E3 and experimental E1, E2 groups. In protein content, the control group was higher than experimental groups and there no significant differences (P ≥ 0.05) among the groups. In fat content, the control group (2.04%, 13.2%) was higher than experimental groups E1 group (1.59%, except thigh 14.11%), E2 group (1.70%, 13.00%) and E3 group (1.51%, 10.96%) and on breast there were significant differences (P ≤ 0.05) between control group and experimental groups E1, E3 and on thigh there were significant differences (P ≤ 0.05) between experimental E3 and experimental E1, E2 groups. In energy value (kJ.100 g−1) of the breast and thigh muscles in control was higher than experimental groups and on the breasts there were a significant differences (P ≤ 0.05) between control group and experimental groups (E1, E3) and on the thigh there were significant differences (P ≤ 0.05) between experimental E1 and experimental E3 groups. From the study we concluded that the bee pollen has a positive effect of the breast’s meat chemical composition of broiler, which led to increase the water contact and reduce the fat content and energy value, but he had a normal effect on thigh, also bee pollen has normal effect on the protein content of the breast and thigh muscles.

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