189. The effect of commercial sterilization on the nutritive value of milk. VI. Comparison of the total nutritive value of raw and commercially sterilized milks

1938 ◽  
Vol 9 (2) ◽  
pp. 188-206 ◽  
Author(s):  
K. M. Henry ◽  
E. W. Ikin ◽  
S. K. Kon
Keyword(s):  
Nutritive Value ◽  
Basal Diet ◽  
Raw Milk ◽  
Cane Sugar ◽  
Male Rats ◽  
Limiting Factor ◽  
Protein Energy ◽  
Preceding Experiment ◽  
The Difference ◽  
Sterilized Milk

1. The effect of commercial sterilization on the total nutritive value of milk was studied in five separate experiments.2. In the first experiment raw and sterilized milks supplemented with minerals were given in equal amounts to pairs of litter-mate male rats. No differences were found in the growth performance of the rats, but the rats on sterilized milk consumed it more readily than their mates on raw milk. This difference was statistically significant.3. Rats getting limited but equal amounts of milk in addition to a basal diet which supplied only protein, energy and minerals grew better on raw than on sterilized milk.4. When the basal diet contained in addition 5% brewer's yeast and the milk intakes were the same as in the previous experiment no difference was found between the two groups.5. Rats receiving raw milk to which 15 g. of cane sugar was added per 100 ml. grew better than rats receiving equal quantities of similarly treated sterilized milk.6. Rats given raw milk containing 30 g. per 100 ml. of sugar grew as well as the rats on sterilized milk in the preceding experiment, but rats receiving similarly treated sterilized milk took much less milk than the raw milk rats, grew very poorly and some of them developed symptoms of beri-beri.7. The difference between raw and sterilized milk is discussed and it is concluded that in these experiments on the total nutritive value of milk vitamin B1 was the first limiting factor of sterilized milk.

171. The effect of commercial sterilization on the nutritive value of milk. IIa. biological value and digestibility of the proteins (nitrogen) of milk

1938 ◽  
Vol 9 (1) ◽  
pp. 6-11 ◽  
Author(s):  
K. M. Henry ◽  
S. K. Kon
Keyword(s):  
Heat Treatment ◽  
Nutritive Value ◽  
Statistical Tests ◽  
Raw Milk ◽  
Biological Value ◽  
True Digestibility ◽  
The Difference ◽  
Sterilized Milk

1. The biological values and true digestibilities of the proteins of raw and commercially sterilized milks from the same bulk have been compared on rats by the method of Mitchell.2. For raw milk a biological value of 84·3 and a true digestibility of 96·4 were obtained, while the figures for sterilized milk were 79·1 and 95·3 respectively.3. Statistical tests showed that the difference in true digestibility was not significant but that the lowering of the biological value by about 6% could be ascribed to the effect of the heat treatment, the odds against chance factors being 625: 1.

173. The effect of commercial sterilization on the nutritive value of milk. III. Effect on the vitamin A and carotene content of milk

1938 ◽  
Vol 9 (1) ◽  
pp. 17-21 ◽  
Author(s):  
A. E. Gillam ◽  
K. M. Henry ◽  
S. K. Kon ◽  
P. White
Keyword(s):  
Heat Treatment ◽  
Vitamin A ◽  
Nutritive Value ◽  
Colorimetric Method ◽  
Raw Milk ◽  
Carotene Content ◽  
Lovibond Tintometer ◽  
Ether Extraction ◽  
Sterilized Milk

1. The vitamin A and carotene content of raw milk have been compared with that of milk from the same bulk after it had been commercially sterilized.2. For this purpose the fat was obtained by ether extraction from eleven samples of raw milk and from eleven corresponding samples of sterilized milk. As the sterilized milk had been previously homogenized it was not possible to churn it.3. The vitamin A and carotene content was estimated by colorimetric (Lovibond tintometer) and by spectrophotometric tests.3. The vitamin A and carotene content was estimated by colorimetric (Lovibond tintometer) and by spectrophotometric tests.4. The results showed that the efiect of the heat treatment was negligible, neither method demonstrating a loss in vitamin A, while for carotene only the colorimetric method indicated a loss of about 2 %.5. The vitamin A and carotene contents of sterilized milk were not decreased after storage for several weeks in a cool dark place.

188. The effect of commercial sterilization on the nutritive value of milk. V. The effect of commercial sterilization on the vitamin C of milk

1938 ◽  
Vol 9 (2) ◽  
pp. 185-187 ◽  
Author(s):  
K. M. Henry ◽  
S. K. Kon
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Chemical Method ◽  
Nutritive Value ◽  
Raw Milk ◽  
Sterilized Milk

1. Fifteen samples of raw and fifteen samples of commercially sterilized milk from the same bulk were analysed for vitamin C by the chemical method (titration with dichlorophenol-indophenol).2. The raw milk contained on an average 1·83 mg./100 ml. of total (reduced and reversibly oxidized) ascorbic acid. The corresponding figure for sterilized milk was 1·03 mg./100 ml., a loss of 43% of the original value.3. Storage of the sterilized milk for a period of 4·6 weeks resulted in a further reduction equivalent to about 30%.

190. The effect of commercial sterilization on the nutritive value of milk. VII. Conclusions

1938 ◽  
Vol 9 (2) ◽  
pp. 207-207 ◽  
Author(s):  
S. K. Kon
Keyword(s):  
Heat Treatment ◽  
Amino Acids ◽  
Nutritive Value ◽  
Essential Amino Acids ◽  
Limiting Factor ◽  
Vitamin B ◽  
Anaerobic Conditions ◽  
Biological Value ◽  
Sterilized Milk ◽  
Partial Destruction

The work carried out by us on the nutritive value of commercially sterilized milk shows definitely that certain factors are injured in the course of the heat treatment. The biological value of the proteins is slightly but unmistakably decreased, most probably because of the partial destruction of one or more essential amino-acids. Of the vitamins, vitamin C is the most markedly affected. It is decreased by half and, in view of the severity of the heat treatment, it is remarkable that the loss is not greater. The anaerobic conditions which exist during the application of the highest sterilizing temperatures may account for the survival of a part of this labile factor. Vitamin B1 also suffers serious loss, the destruction amounting to 30 % of the original value. Neither vitamin A and carotene nor vitamin B2 (flavin) are affected by the heat treatment. The fate of other components of milk was not studied by us, but experiments on rats on the effect of sterilization on the total nutritive value of milk indicates that vitamin B1 was the first limiting factor of sterilized milk.

scholarly journals Nutritive value of enzyme-supplemented carinata meal for growing pigs1

2019 ◽  
Vol 3 (4) ◽  
pp. 1359-1368
Author(s):  
Jinsu Hong ◽  
Jung Wook Lee ◽  
Dan Pettersson ◽  
Tofuko A Woyengo
Keyword(s):  
Dry Matter ◽  
Nutritive Value ◽  
Latin Square ◽  
Basal Diet ◽  
Growing Pigs ◽  
Net Energy ◽  
Ileal Digestibility ◽  
Degrading Enzymes ◽  
Livestock Feeding ◽  
The Difference

Abstract Carinata meal is increasingly available for livestock feeding. However, the effects of supplemental phytase and fiber degrading enzymes on nutritive value of carinata meal for pigs have not been reported. Objective of the study was to evaluate the standardized ileal digestibility (SID) of amino acid (AA), and digestible energy (DE) and net energy (NE) values of phytase- and fiber-degrading enzymes-supplemented carinata meal for growing pigs. Ten ileal-cannulated pigs (initial body weight = 53.9 ± 4.76 kg) were fed 4 diets in a replicated 4 × 4 Latin square design with two additional columns to give 10 replicates per diet. Diets included a corn-soybean meal (SBM)-based basal diet, basal diet with 25% carinata meal, basal diet with 25% carinata meal plus phytase at 2,000 FTU/kg and multi-carbohydrase at 0.2 g/kg, and in addition a nitrogen-free diet. The multicarbohydrase supplied 4 units of xylanase, 10 units of β-glucanase, and 1,000 units of pectinase per kilogram of diet. The ratio of corn to SBM and soybean oil in carinata meal-containing diets was identical to that in the corn-SBM-based basal diet to allow calculation of AA and energy digestibility of carinata meal by the difference method. On a dry matter basis, carinata meal contained 50.2% crude protein, 0.88% ether extract, 15.37% acid detergent fiber, 1.82% Lys, 0.96% Met, 1.89% Thr, and 0.64% Trp, respectively. The SID of Lys, Met, Thr, and Trp for carinata meal were 51.4%, 82.2%, 65.9%, and 85.9%, respectively. The DE and NE values for carinata meal were 3,427 and 1,828 kcal/kg of dry matter, respectively. Supplementation of a combination of phytase and multicarbohydrase did not affect the apparent ileal digestibility of AA and SID of AA for the corn-SBM-carinata meal-based diet, and for the carinata meal. However, the combination of phytase and multicarbohydrase did improve (P < 0.05) apparent total tract digestibility, and DE and NE values for carinata meal by 9.4%, 9.5%, and 12.4%, respectively. In conclusion, the enzymes used in the current study could be added in carinata meal-based diets for growing pigs to improve the energy value.

Nutritive value of wheat concentrated distillers solubles in diets for growing pigs

2015 ◽  
Vol 55 (6) ◽  
pp. 729
Author(s):  
P. Rosenfelder ◽  
M. Eklund ◽  
H. K. Spindler ◽  
U. Messerschmidt ◽  
C. Potthast ◽  
...  
Keyword(s):  
Crude Protein ◽  
Nutritive Value ◽  
Corn Starch ◽  
Energy Content ◽  
Basal Diet ◽  
Growing Pigs ◽  
Net Energy ◽  
Ileal Digestibility ◽  
Metabolisable Energy ◽  
The Difference

Two experiments (Exp.) were conducted to determine the nutritive value of wheat-derived wet concentrated distillers solubles (CDS) for growing pigs. In Exp. 1, standardised ileal digestibility (SID) of amino acids (AA) was determined by the difference method, using six ileally cannulated barrows (initial bodyweight (BW) of 31 ± 2.9 kg). The pigs were fed a casein-corn starch-based diet supplemented with wheat CDS so that about half of the crude protein (CP) originated from either wheat CDS or from casein. In Exp. 2, 12 barrows with an initial BW of 17 ± 0.9 kg were used to determine digestible energy (DE) content, and to calculate metabolisable energy (ME) and net energy (NE) content of wheat CDS. Animals were fed either a casein-corn starch-based basal diet or a CDS diet containing 470 g/kg of the basal diet and 530 g/kg wheat CDS on a dry matter (DM) basis. Values of SID of CP and AA in Exp. 1 amounted to 85, 74, 83 and 70% for CP, lysine, methionine and threonine, respectively. The DE, ME and NE contents of wheat CDS were 16.8, 15.8 and 11.1 MJ/kg DM, respectively. It can be concluded that SID of CP and AA and also the energy content in wheat CDS are substantially higher than corresponding values reported in international tables with information on nutritional value of dried co-products of bioethanol production.

scholarly journals 136 Nutritive value of phytase- and multi-carbohydrase-supplemented carinata meal for growing pigs

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 116-117
Author(s):  
Jinsu Hong ◽  
Jung Wook Lee ◽  
Dan Pettersson ◽  
Tofuko A Woyengo
Keyword(s):  
Soybean Meal ◽  
Nutritive Value ◽  
Latin Square ◽  
Basal Diet ◽  
Growing Pigs ◽  
Net Energy ◽  
Initial Body Weight ◽  
Ileal Digestibility ◽  
Gross Energy ◽  
The Difference

Abstract Objective of the study was to determine the effect of supplementing a combination of phytase and multi-carbohydrase on standardized ileal digestibility (SID) of amino acid (AA) and net energy (NE) value of carinata meal for growing pigs. Ten ileal-cannulated barrows (initial body weight = 53.9 ± 4.76 kg) were fed 4 diets in a replicated 4 × 4 Latin square design with 2 additional columns to give 10 replicates per diet. Diets included a corn-soybean meal (SBM)-based basal diet, the basal diet with 25% carinata meal, basal diet with 25% carinata meal plus phytase at 2,000 FTU/kg and multi-carbohydrase at 0.2g/kg, and a nitrogen-free diet. The multi-carbohydrase supplied 4 units of xylanase, 10 units of β-glucanase, and 1000 units of pectinase per kilogram of diet. The ratio of corn to soybean meal and soybean oil in carinata meal- containing diets was identical to that in the corn-soybean meal based basal diet to allow calculation of AA and energy digestibility of carinata meal by the difference method. On a DM basis, carinata meal contained 50.2% CP, 0.88% ether extract, 15.37% ADF, 1.82% Lys, 0.96% Met, 1.89% Thr, and 0.64% Trp, respectively. The SID of Lys, Met, Thr, and Trp for carinata meal were 51.4%, 82.2%, 65.9%, and 85.9%, respectively. Supplementation of a combination of phytase and multi-carbohydrase did not affect the SID of AA for the corn-SBM-carinata meal-based diet, and for the carinata meal. However, supplementation of a combination of phytase and multi-carbohydrase improved (P = 0.015) the apparent total tract digestibility of gross energy, and DE and NE values for carinata meal by 9.4, 9.5, and 12.4% respectively. In conclusion, the enzymes used in the current study could be added in carinata meal-based diets for pigs to improve the energy value of the carinata meal.

164. The nutritive value of milk supplemented with minerals as an exclusive diet for fats. Comparison of equal volumes of Summer and “winter” milk before and after laboratory pasteurization

1937 ◽  
Vol 8 (3) ◽  
pp. 282-306 ◽  
Author(s):  
K. M. Henry ◽  
E. W. Ikin ◽  
S. K. Kon
Keyword(s):  
Growth Rate ◽  
Body Length ◽  
Nutritive Value ◽  
Basal Diet ◽  
Male Rats ◽  
Litter Mate ◽  
Iron Copper ◽  
Before And After ◽  
Unlimited Access ◽  
General Appearance

Milk was obtained simultaneously from cows on early pasture and from stall-fed cows receiving winter rations. By suitable blending of the morning's and evening's milkings of each milk the fat content of the two milks was equalized daily. A part of each milk was then pasteurized in the laboratory by a “holder” method. The total nutritive value of the milk was measured on rats in two separate experiments. In one the milks, supplemented with iron, copper and manganese, were fed as an exclusive diet. The four types of milk were given to twelve groups of litter-mate male rats, the intake being equalized within each group. The experiment lasted 8 weeks, and at the end no difference was found in gain in weight, body length, general appearance of the rats or composition of the carcasses. The palatability of the milks as gauged by the refusals of the rats was investigated by various statistical methods, which showed that summer milk was probably more palatable than “winter” milk, but that pasteurization had no effect.In the second experiment the intake of milk was limited to 20 ml. daily, but the rats were given in addition unlimited access to a basal diet of casein, sugar and salts. This experiment was also carried out on groups of four litter mates (four groups of does and seven groups of bucks). After 8 weeks 5% brewer's yeast was added to the basal diet, resulting in a marked increase of the growth rate of all the groups. At the end of the 8 weeks, the gains in weight, intakes of basal diet, and gains per gram of solids ingested were compared. The only statistically significant differences were in favour of pasteurized summer milk when compared with summer raw and with “winter” pasteurized.

Nutritive value of the protein of white and wholemeal bread in relation to the growth of rats

1956 ◽  
Vol 145 (919) ◽  
pp. 270-279 ◽  
Keyword(s):  
Amino Acid ◽  
Essential Amino Acid ◽  
Nutritive Value ◽  
Limiting Factor ◽  
Lysine Content ◽  
White Bread ◽  
Rate Of Growth ◽  
Weanling Rats ◽  
The Difference ◽  
Wholemeal Bread

The comparative value of the protein of wholemeal bread and white bread, in promoting the growth of young rats of both sexes, has been re-examined. With weanling rats the results confirmed previous observations, made by other workers, that the protein of wholemeal bread promotes a better rate of growth than that of white bread. This difference in the rate of growth was also observed when the diets contained 4% skim milk powder and 10% potato powder. With older rats (starting about 5 to 6 weeks afterweanling) the difference in rate of growth, on the diets containing wholemeal bread com pared with those containing white bread, was not so pronounced with male rats and was insignificant with females. Following these observations the lysine content of the wholemeal and white-bread diets was determined using the analytical technique of Moore & Stein (1951) with an ion-exchange resin. With these data as a basis the lysine content of the white-bread diets was raised to that of the wholemeal diets by the addition of L-lysine. The rate of growth of male weanling rats on the supplemented white-bread diet was then no longer inferior to that observed with the wholemeal diet. In further experiments the lysine content of both the white-bread and wholemeal diets was raised to about 1%, so that lysine was no longer the limiting factor in either. Male weanling rats grew equally well on both these supplemented diets. Once the lysine requirement was satisfied there was no evidence of any other essential amino-acid being a limiting factor in the white-bread diets, compared with the wholemeal. It is concluded, first, that the difference in the nutritive value of the protein of wholemeal bread and that of white bread (as measured by the rate of growth of the weanling rat) is due to the higher lysine content of the wholemeal bread. Secondly, that the weanling rat is extremely sensitive to small changes in the lysine concentration in diets when the content of this essential amino-acid is in the range 0·3 to 0·5%.

158. The nutritive value of raw and pasteurized milk for mice

1937 ◽  
Vol 8 (2) ◽  
pp. 203-217 ◽  
Author(s):  
G. S. Wilson ◽  
Irene Maier
Keyword(s):  
Nutritive Value ◽  
Basal Diet ◽  
Raw Milk ◽  
Pasteurized Milk ◽  
White Flour ◽  
The Individual

1. Experiments were carried out during the years 1931–5 in which mice on a basal diet of raw milk and white-flour biscuit were compared with mice on a similar diet except that the raw milk was replaced by commercially holderpasteurized (145–150° F. for 30 min.) milk belonging to the same batch. Each group of mice comprised in aggregate about 1100 animals, which were usually 4–6 weeks old at the commencement of observation. For reasons given on p. 206 no attempt was made to standardize the volume of milk consumed by the individual mice. Except in the preliminary experiments, when the milk was given in excess, the amount supplied was regulated more or less in accordance with the requirements of the average animal.

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