scholarly journals In situ ruminal degradation of amino acids and in vitro protein digestibility of undegraded CP of dried distillers’ grains with solubles from European ethanol plants

animal ◽  
2013 ◽  
Vol 7 (12) ◽  
pp. 1901-1909 ◽  
Author(s):  
E. Westreicher-Kristen ◽  
H. Steingass ◽  
M. Rodehutscord
Keyword(s):  
Amino Acids ◽  
Protein Digestibility ◽  
Distillers Grains ◽  
In Vitro Protein Digestibility ◽  
Distillers Grains With Solubles ◽  
Dried Distillers Grains ◽  
Ruminal Degradation ◽  
Vitro Protein

scholarly journals Effect of Blanching Treatments against Protein Content and Amino Acid Drumstick Leaves (Moringa oleifera)

2013 ◽  
Vol 2 (1) ◽  
pp. 101 ◽  
Author(s):  
Titi Mutiara Kirana ◽  
Harijono Harijono ◽  
Teti Estiasih ◽  
Endang Sriwahyuni
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Sodium Bicarbonate ◽  
Moringa Oleifera ◽  
Amino Acid Content ◽  
Protein Digestibility ◽  
Lysine Content ◽  
In Vitro Protein Digestibility ◽  
Vitro Protein

Three blanching methods, namely boiling, steaming, and boiling+sodium bicarbonate, were used to evaluate amino acids contens and score of Moringa leaves under different blanching. Results showed that blanching had a great effect on amino acids and scores of Moringa leaves and their digestibility increased. Different methods of blanching had variable effects on Moringa leaves’ amino acids and digestibility<ins datetime="2012-12-12T14:13" cite="mailto:printer"> </ins>significantly (p&lt;=0.05). Steam blanching Moringa leaves had the highest amino acid content by 31.49%. Results also revealed that under different blanching Moringa leaves at levels of leucine of steam and boil+sodium bicarbonate samples, lysine content of boil and steam blanching are higher than those of<ins datetime="2012-12-12T14:17" cite="mailto:printer"> </ins>FAO/WHO requirement pattern. The in vitro protein digestibility under study ranged from 49.6 to 52.3%.

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