scholarly journals Research Note: Effect of chicken genotype and white striping–wooden breast condition on breast meat proximate composition and amino acid profile

2020 ◽  
Vol 99 (3) ◽  
pp. 1797-1803 ◽  
Author(s):  
Antonella Dalle Zotte ◽  
Rebecca Ricci ◽  
Marco Cullere ◽  
Lorenzo Serva ◽  
Sandro Tenti ◽  
...  
Keyword(s):  
Amino Acid ◽  
Proximate Composition ◽  
Amino Acid Profile ◽  
Research Note ◽  
Breast Meat ◽  
White Striping ◽  
Breast Condition ◽  
Wooden Breast

Composition, Processing, and Utilization of Red Crab (Pleuroncodes planipes) as an Aquacultural Feed Ingredient

1974 ◽  
Vol 31 (6) ◽  
pp. 1025-1029 ◽  
Author(s):  
John Spinelli ◽  
Lawrence Lehman ◽  
Dave Wieg
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Rainbow Trout ◽  
Amino Acid ◽  
Acid Composition ◽  
Proximate Composition ◽  
Amino Acid Profile ◽  
Feed Ingredient ◽  
Feed Material ◽  
Chitin Derivatives

The proximate composition, amino acid profile, and fatty acid composition of red crab (Pleuroncodes planipes) indicated that it was highly suitable for inclusion in salmonid diets. The amino acid profile of the proteins was similar to those of fish and the fatty acid composition was approximately 40% linolenic. Rainbow trout fed Oregon Moist Pellet (OMP) type diets containing 10 and 25% red crab were highly pigmented after 2 mo.A method for processing red crab into a dry feed material and a chitinous residue suitable for further processing into chitin derivatives was described.

scholarly journals Proximate Composition and Amino Acid Profile of the Edible Muscle of European Crayfish Astacus astacus L. Inhabiting the Orchomenos Region in Central Greece

2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Papachristou E ◽  
◽  
Tyrpenou AE ◽  
Kastritsi-Katharios I ◽  
Kotzamanis Y ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Muscle Tissue ◽  
Lipid Content ◽  
Proximate Composition ◽  
Amino Acid Profile ◽  
Sea Bream ◽  
Astacus Astacus ◽  
Crude Lipid ◽  
Central Greece

The aim of this study was to determine the proximate composition and amino acid profile of the edible muscle of European crayfish Astacus astacus L. Animals were collected from Orchomenos region in Central Greece and muscle tissue samples were collected for chemical analysis. Total crude protein and crude lipid content of muscle tissues were determined using the Kjeldahl method and Folch’s procedure, respectively. Amino acids profile was performed by Ultra Performance Liquid Chromatographic (UPLC) determination of the acid hydrolysed muscle extract after derivatization with AccQ-Tag reagent (Waters, USA). The results showed that protein and lipid content of crayfish muscle tissue were 16.55 ± 0.4 g 100 g-1 and 0.52 ± 0.20 g 100 g-1, respectively. Also, the moisture and ash content were 80.93 ± 0.36 g 100 g-1 and 1.25 ± 0.14 g 100 g-1, respectively. Amino acids analysis of muscle tissue revealed that the highest values were those of glutamic acid (2.98 g 100 g-1) and arginine (2.19 g 100g-1) as well as those for aspartic acid (1.88 g 100 g-1), lysine (1.47 g 100 g-1) and leucine (1.33 g 100 g-1). The lowest values were found for histidine (0.35 ± 0.03 g 100 g-1) and methionine (0.47 ± 0.01 g 100 g-1). The results of this study showed that the crayfish of Orchomenos region can be considered as an important source of essential nutrients in the human diet due to its protein and essential amino acids content, which are relatively comparable to those of farmed sea bream (Sparus aurata L.), as well as to farmed and wild sea bass (Dicentrarchus labrax). However, the lipid content of Orchomenos crayfish was found to be insignificant and negligible. Overall, the protein quality of European crayfish can be considered as a main factor in selecting this species as a candidate species for European aquaculture diversification.

scholarly journals Antioxidative Characteristics of Chicken Breast Meat and Blood after Diet Supplementation with Carnosine, L-histidine, and β-alanine

Antioxidants ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1093
Author(s):  
Wieslaw Kopec ◽  
Dorota Jamroz ◽  
Andrzej Wiliczkiewicz ◽  
Ewa Biazik ◽  
Anna Pudlo ◽  
...  
Keyword(s):  
Amino Acid ◽  
Control Diet ◽  
Amino Acid Content ◽  
Amino Acid Profile ◽  
Chicken Breast ◽  
Control Group ◽  
Breast Meat ◽  
Antioxidant Power ◽  
Antioxidative Status ◽  
Ferric Reducing Antioxidant Power

The objective of the study was to test the effect of diets supplemented with β-alanine, L-histidine, and carnosine on the histidine dipeptide content and the antioxidative status of chicken breast muscles and blood. One-day-old Hubbard Flex male chickens were assigned to five treatments: control diet (C) and control diet supplemented with 0.18% L-histidine (ExpH), 0.3% β-alanine (ExpA), a mix of L-histidine\β-alanine (ExpH+A), and 0.27% carnosine (ExpCar). After 28 days, chicken breast muscles and blood samples were analyzed for the antioxidant enzyme activity (catalase (CAT), glutathione peroxidase (GPx), superoxide dismutase (SOD)), carnosine and anserine content, amino acid profile, and anti-radical activity (ABTS, DPPH, ferric reducing antioxidant power (FRAP)). The results of the study showed that carnosine supplementation effectively increased body weight and breast muscle share in chicken carcasses. Carnosine and L-histidine supplementation with or without β-alanine increased carnosine content in chicken breast muscles up to 20% (p = 0.003), but the boost seems to be too low to affect the potential antioxidant capacity and amino acid content. The β-alanine-enriched diet lowered dipeptide concentration in chicken blood serum (p = 0.002) and activated catalase in chicken breast muscles in relation to the control group (p = 0.003). It can be concluded that histidine or dipeptide supplementation of chicken diets differently affected the total antioxidant potential: in breast muscles, it increased dipeptide content, while in blood cell sediment (rich in erythrocytes), increased SOD and GPx activities were observed.

scholarly journals Proximate composition, mineral content and amino acid profile of Irvingia gabonensis O’Rorke baill leaf

2016 ◽  
Vol 5 (1) ◽  
pp. 23
Author(s):  
Efosa Ewere ◽  
Oboso Etim ◽  
Usunomena Usunobun
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Proximate Composition ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Antinutritional Factors ◽  
World Health ◽  
Isoleucine Leucine ◽  
Irvingia Gabonensis ◽  
Mineral Analyses

Several plants are utilized for medicinal and nutritional purposes. Irvingia gabonensis O’Rorke Baill leaf is used in herbal medicine for treatment of a number of ailments. This study was therefore carried out to investigate the proximate composition, antinutritional factors, mineral composition and amino acid profile of Irvingia gabonensis O’Rorke Baill leaf. The proximate and antinutritional factors analyses were done using standard procedures. The mineral analyses were done using flame photometry, titrimetic method, molybdo vanadate method and atomic absorption spectrophotometry and the amino acid profile was done with the aid of Applied Biosystems PTH amino acid analyzer. Results of proximate analyses were carbohydrates (75.15±1.29 %), protein (11.43±1.07 %), fat (1.99±0.74 %), fibre (4.89±0.61 %), ash (6.71±0.28 %), moisture (5.12±0.03 %) and caloric value (364.30±5.95 Kcal). Antinutrients (phytate, oxalate and cyanide) levels in the leaf were also very low. Results from mineral analyses obtained revealed that the leaf is also a very rich source of calcium, potassium, sodium, magnesium and so on. Compared with the World health organization (WHO) standards, results of the amino acid profile showed that the leaf is very rich in isoleucine, leucine, lysine, phenylalanine, threonine, valine and tyrosine which are nutritionally essential amino acids. Furthermore, extraction of the leaf using ethanol reduced the levels of these amino acids but not below the recommended WHO standard levels for most of the essential amino acids. Irvingia gabonensis O’Rorke Baill leaf is therefore a potential source of key nutrients.

scholarly journals 362 Utilizing Chicken Breast with Wooden Breast and White Striping in Processed Meat Products

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 96-96
Author(s):  
Alexander M Stelzleni
Keyword(s):  
Rheological Properties ◽  
Meat Products ◽  
Value Added ◽  
Normal Breast ◽  
Pectoralis Major ◽  
Chicken Breast ◽  
Processed Meat ◽  
Breast Meat ◽  
White Striping ◽  
Wooden Breast

Abstract Wooden breast (WB) and white striping (WS) are two myopathies impacting the broiler market. Wooden breast and WS may occur individually or in concert with each other. Wooden breast is characterized by increased rigidity and firmness in the pectoralis major and has been associated with breast meat from larger, faster growing broilers. It begins in the ventral-cranial region and increases in severity, moving toward the deeper and more caudal portions of the muscle. Although the etiology is not fully understood, compositional characteristics of WB include increased collagen and lipid deposition and decreased water holding capacity. Breast fillets exhibiting WS are characterized by the size and amount of striping that occurs on the surface of the pectoralis major. These breasts express similar compositional characteristics to those with WB. Both WB and WS have been associated with decreased organoleptic and rheological properties, causing industry losses estimated in excess of $200 million annually through value downgrades, trim loss, and diversion to rendering. Although WB and WS meat have decreased rheological properties, some lost value may be recaptured through further processing. Recent studies have shown that both blade tenderization and marination improved the textural properties of afflicted breast meat, but neither were able to overcome the differences between afflicted and normal breast meat. Research investigating comminuted and emulsified products containing WB or WS meat have shown similar results due to the lower extraction of salt-soluble proteins and subsequent low bind and gelation properties. When WB/WS meat was included as a portion of the meat block with normal breast meat, textural and rheological differences were ameliorated. Using WB or WS meat in further processed products may give processors an alternative use for afflicted breast meat. Additional research should continue to explore how WB and WS meat can be incorporated into further processed and value-added products.

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