scholarly journals Evaluation of the combined and separate action of the Quercus cortex extract and an antibiotic on the amino acid composition of broilers’ muscle tissue

2019 ◽  
Vol 118 ◽  
pp. 01018
Author(s):  
Galimzhan Duskaev ◽  
Olga Kvan ◽  
Shamil Rakhmatullin ◽  
Elena Sheida ◽  
Irina Gavrish
Keyword(s):  
Amino Acids ◽  
Economic Value ◽  
Meat Products ◽  
Essential Amino Acids ◽  
Biologically Active ◽  
Natural Resistance ◽  
Poultry Meat ◽  
Bark Extract ◽  
Poultry Production ◽  
Nonessential Amino Acids

The industrial technology of broiler bird production broadens requirements for supplying birds with various biologically active substances. One of the most important elements of the intensive technology of producing poultry meat is organization for full and balanced feeding, which is the basis of the most complete manifestation of the productivity genetic potential, the efficient use of nutrients from the ration, the high natural resistance of the organism, and the product quality. Preventive measures in the context of modern poultry production should organically fit the process. In this aspect, the most promising technique is group prophylaxis with plant extracts or phytobiotics and traditional antibiotics capable to improve the quality of meat products. The study revealed the primary increase of the content of essential and nonessential amino acids in the pectoral muscles of the broilers that additionally received the oak bark extract as part of the ration compared to the control. The femoral muscles did not discover any clearly traced decline or increase of the content of nonessential and essential amino acids. The use of the oak bark extract without the antibiotic stimulated the accumulation of nonessential and essential amino acids mainly in the pectoral muscles of broilers, which has great economic value.

The screening and preliminary construction of quality mutant population for cultivar “Nipponbare” in japonica rice (Oryza sativa)

Biologia ◽  
2012 ◽  
Vol 67 (6) ◽  
Author(s):  
Da Zhang ◽  
Jian Wu ◽  
Guan Li ◽  
Chun Shi
Keyword(s):  
Amino Acids ◽  
Oryza Sativa ◽  
Amino Acid ◽  
Mutation Frequency ◽  
Near Infrared ◽  
Essential Amino Acids ◽  
Japonica Rice ◽  
Near Infrared Reflectance ◽  
Mutant Population ◽  
Nonessential Amino Acids

AbstractProgenies of Oryza sativa cv. Nipponbare induced with 0.4% ethyl methane sulphonate (EMS) were screened for quality mutants and the preliminary quality mutant population was constructed in present experiment. A total of 2210 materials were first screened using near infrared reflectance spectroscopy (NIRS) from which 208 quality mutants were obtained for a second screening and then yielded 73 quality mutants including amylase content (AC), gel consistency (GC), gelatinization temperature (GT), protein content (PC), rapid viscosity analysis (RVA) parameters and amino acid contents. The screening yielded 11 PC mutants with a mutation frequency of 4.98‰, followed by 7 rice floury viscosity mutants (3.17‰), 5 AC mutants (2.26‰), 4 chalky mutants, GT and GC mutants (1.81‰), and 2 ASV mutants (0.9‰). The relative contents of 17 kinds of amino acid mutations, including 7 kinds for essential amino acids and 10 kinds for nonessential amino acids were identified. With the variation of 10% as the screening standard, mutants were obtained for lysine and leucine at 0.45‰ and for valine at 4.98‰, but no mutants were found for isoleucine, phenylalanine, threonine. For nonessential amino acids, mutants of glutamic (0.45‰), arginine (3.62‰), alanine (3.17‰), serine (0.45‰), glycine (0.45‰), tyrosine (1.81‰), proline (2.71‰), and histidine (0.45‰) were obtained, but none was found for aspartic, phenylalanine nor threonine. At 100% as the screening standard for methionine and cysteines, the mutation frequency of these two amino acid mutants were 0.9‰ and 4.98‰ respectively. Quality mutants in this preliminary library of rice could play important role in gene function and breeding of rice quality.

Application of the feed additive «Abiotonic» in poultry farming

2021 ◽  
Vol 1 (10) ◽  
pp. 72-78
Author(s):  
Valentina M. Bachinskaya ◽  
◽  
Aleksandr A. Deltsov ◽  
Dmitrii V. Gonchar ◽  
◽  
...  
Keyword(s):  
Amino Acids ◽  
Egg Production ◽  
Laying Hens ◽  
Average Daily Gain ◽  
Live Weight ◽  
Poultry Meat ◽  
Feed Additive ◽  
Control Group ◽  
Standard Diet ◽  
Nonessential Amino Acids

This paper presents a study of the effect of the feed additive «Abiotonic» on the indicators of egg and meat productivity when applied to laying hens. It was found that with the additional introduction of this additive into the standard diet of poultry, the content of nonessential amino acids in their meat is 10% higher compared to the same parameters in the meat of chickens of the control group, the content of partially nonessential amino acids is by 8,5%, and of irreplaceable amino acids is by 6,7%. In addition, in the meat of laying hens, which used the feed additive «Abiotonic», the content of selenium (Se) is 29,4% higher than in the meat of birds of the control group, and iron (Fe) – by 20%. The average daily gain in live weight of the birds in the experimental group was 3,6 g more than in the control hens. Microbiological research made it possible to establish that poultry meat, regardless of the introduction of the feed additive «Abiotonik», meets the established requirements and is safe for human consumption. «Abiotonic», in addition, significantly improves the egg production of birds. It was found that the weight of eggs with the introduction of this feed additive in the diet in addition to the compound feed increased by an average of 1,2 g, and the egg production increased by 23 eggs in 7 days.

Processing and utilization of snail meat in alleviating protein malnutrition in Africa: a review

2020 ◽  
Vol 50 (6) ◽  
pp. 1085-1097
Author(s):  
Samuel Ayofemi Olalekan Adeyeye ◽  
Olusola Timothy Bolaji ◽  
Titilope Adebusola Abegunde ◽  
Taofeek Olawale Adesina
Keyword(s):  
Rural Areas ◽  
Whooping Cough ◽  
Kidney Diseases ◽  
Economic Value ◽  
Meat Products ◽  
Essential Amino Acids ◽  
Antimicrobial Activities ◽  
Protein Malnutrition ◽  
African Countries ◽  
Content Type

Purpose This study aims to review processing and utilization of snail meat in alleviating protein malnutrition in Africa. Most countries in Africa are faced with a major challenge of protein malnutrition as a result of high cost of animal proteins. This has encouraged more research works in the use of wild or game meat to meet the much-needed animal proteins. Design/methodology/approach Previous literatures on the above subject matter were reviewed. In many African countries, the use of snails, rodents and other small livestock in the wild could help in improving the nutritional needs of the people in both urban and rural areas, as well as adding economic value through income generation to the local people. Findings Snails are very rich in dietary protein, low in fat and cholesterol and are good sources of iron, magnesium, calcium and zinc. Previous studies showed that snail meat contains 70 per cent of water and its dry matter contains high amounts of essential amino acids such as lysine, leucine, arginine and tryptophan. Research studies have shown that snail contains calcium orthophosphate, a chemical substrate that could alleviate and reduce kidney diseases. Also, the glandular substances found in edible snails were found to have antimicrobial activities that cause agglutination of certain bacteria, which could be used against some ailments like whooping cough. As snail meat products have high nutritional value, spoilage sets in after one or two days after harvesting, and therefore, the preservation of snail meat has become a major concern to farmers, processors and consumers. Several preservation techniques could be adopted, which include smoking, sun drying, convectional drying and the use of natural or artificial preservatives. These methods have been found to reduce microbial load of snail meat and help to extend shelf life and keeping quality of snail meat. Originality/value This review X-rayed the importance of snail meat in the human diet and how this could be explored to enhance protein nutrition in developing countries.

scholarly journals QUALITY ASSESSMENT OF PROTEINS IN COOKED SAUSAGES WITH FOOD COMPOSITIONS

2018 ◽  
Vol 12 (2) ◽  
Author(s):  
O. Fursik ◽  
I. Strashynskiy ◽  
V. Pasichny ◽  
О. Kochubei-Lytvynenko
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Reference Sample ◽  
Essential Amino Acids ◽  
The Body ◽  
Poultry Meat ◽  
Experimental Sample

. In the article, the data are given of research carried out in vitro to determine the amino acid composition and the degree of digestibility of the reference and experimental samples of cooked sausage, with the use of the protein-containing composition developed. The protein digestibility-corrected amino acid score (PDCAAS) has been calculated to clarify the assimilation of amino acids that enter the body as part of proteins in experimental cooked sausage samples.It has been established that replacing a part of the meat raw material with the protein-containing composition in the formula of cooked sausages does not affect significantly the amino acid composition of the finished product. The addition of mechanically deboned poultry meat reduces the amount of such essential amino acids as isoleucine by 68 %, compared with the control formula, leucine by 38 %, and valine by 48 %. At the same time, the content of lysine significantly increases by 1.5 times.  The in vitro index of digestibility for an experimental sample of cooked sausages with protein-containing composition at the pepsinolysis stage is slightly reduced compared with the reference sample (by an average of 7 %). At the second stage of hydrolysis (trypsin enzyme), this parameter does not differ from the reference one. During the two stages of hydrolysis, this parameter, with mechanically deboned poultry meat introduced, decreased by an average of 20 %, compared with the reference sample.Calculated PDCAAS has allowed establishing that the true efficiency of proteins in cooked sausages is different from the in vitro index of digestibility, which is due to the presence of limiting values of the essential amino acids content in the product.

scholarly journals Current state and development trends of the meat market

Ekonomika APK ◽  
2020 ◽  
Vol 308 (6) ◽  
pp. 59-67
Author(s):  
Nataliia Kopytets ◽  
Volodymyr Voloshyn
Keyword(s):  
Market Structure ◽  
Meat Products ◽  
Animal Husbandry ◽  
Poultry Meat ◽  
Practical Significance ◽  
Meat Production ◽  
Poultry Production ◽  
Research Results ◽  
Current State ◽  
Meat Market

The purpose of the article is to analyze the current state of the meat market in Ukraine, to identify trends in its development. Research methods. The following methods have been used generally accepted methods and techniques: a set of scientific methods of abstract and logical method (induction and deduction, analysis and synthesis, analogy and comparison, formalization) for develop theoretical positions and analyze the situation in the meat market; statistical when assessing the meat market; tabular for visual representation of the research results; graphic for identify and illustrate trends of the research economic phenomena. Research results. The meat market is an important component of the food market of the country, on the stability of which the living standards of the population and the food security of the country largely depend, has been generalized. Meat and meat products are among the most important foods. It has been found that the meat market operates in rather difficult economic conditions. Meat producers increase production volumes with the decline of certain branches of animal husbandry In the livestock industry of Ukraine there are transformational processes that cause changes in the meat market structure. The meat market structure is considered and the peculiarities of its functioning are revealed. Poultry meat has been found to have a monopoly on the meat market. The increase in poultry meat production is primarily due to the growing demand from the population and the food industry. The basis of the "meat diet" is poultry meat, as the most available type of meat has been determined. Scientific novelty. Production of poultry meat in Ukraine is the most profitable has been specified. The rapid return on investment in poultry production has led to increased investment in the industry, the construction of modern large poultry farms and the creation of powerful vertically integrated companies. Pork production has stabilized somewhat. However, African swine fever causes significant damage. Raising cattle remains a non-profit business. The trend of cattle slaughter continues in Ukraine,. At the same time, the main producers of cattle meat are households. Analytical assessments and determinations of factors influencing meat production and further development of the meat market have been further developed. Practical significance. Analytical materials of the article have been based on relevant official statistics, which can be can be used for addressing development of the meat market. Research results can be useful for all meat market participa nts. Tabl.: 1. Figs.: 1. Refs.: 19.

DEVELOPMENT OF PROTEIN MODULE FORMULATION FOR PRODUCT PREVENTIVE NUTRITION

2018 ◽  
Author(s):  
Л.В. ЕНАЛЬЕВА ◽  
Т.И. ТУПОЛЬСКИХ ◽  
Д.В. РУДОЙ ◽  
В.А. СЕРДЮК
Keyword(s):  
Amino Acids ◽  
Cardiovascular System ◽  
Milk Powder ◽  
Essential Amino Acids ◽  
Biologically Active ◽  
Active Additive ◽  
Oat Flour ◽  
Skimmed Milk ◽  
Skimmed Milk Powder

Разработана рецептура белкового модуля для производства биологически активной добавки, способствующей восстановлению функции сердечно-сосудистой системы в постамбулаторный период. Объектом исследований был белок, полученный из овсяной и миндальной муки и сухого обезжиренного молока. Соотношение ингредиентов белкового модуля, сбалансированного по основным эссенциальным аминокислотам, – миндальной и овсяной муки и сухого обезжиренного молока составило 1 : 1,6 : 2,6 соответственно. Определены индекс растворимости белкового модуля – 98,5% и его протеолитическая активность. Установлено, что показатель протеолиза белкового модуля ниже в 1,6 раза по сравнению с аналогичным показателем белка обезжиренного молока, но в 1,2 и 1,5 раза превышает аналогичные показатели белков овсяной и миндальной муки соответственно. Самый высокий показатель протеолиза белковых систем наблюдался в течение первого часа, затем он снижался, что свидетельствует о практически полном расщеплении белка в первый час ферментативного воздействия. Результаты исследований свидетельствуют о возможности использования белкового модуля в составе биологически активной добавки. The formulation of the protein module for the production of a biologically active additive that helps to restore the function of the cardiovascular system in the post-ambulatory period is developed. The protein obtained from oat and almond flour and skimmed milk powder was the object of research. The ratio of the ingredients of the protein module, balanced by the main essential amino acids, – almond and oat flour and skimmed milk powder was 1 : 1,6: 2,6 respectively. Solubility index of protein module is 98,5%. It is established that the indicator of proteolysis protein module below 1,6 times compared to the same indicator of the protein of skimmed milk, but in 1,2 and 1,5 times exceeds that of the protein of oat and almond flour, respectively. The highest indicator of proteolysis of protein systems was observed during the first hour, then it decreased, what demonstrates almost full proteolysis in the first hour of enzymatic influence. The results of the research indicate the possibility of using the protein module as part of a biologically active additive.

Assessment of the nutritional and biological value of raw smoked poultry products

2021 ◽  
pp. 66-73
Author(s):  
K.M. Aubakirova ◽  
B.M. Abdraman ◽  
S.Zh. Serikbay
Keyword(s):  
Amino Acid ◽  
Meat Product ◽  
Meat Products ◽  
Essential Amino Acids ◽  
Starter Cultures ◽  
The Body ◽  
Poultry Meat ◽  
Biological Value ◽  
Poultry Products ◽  
Amino Acid Score

In solving the problem of providing the population with high-grade food, an important role belongs to the domestic poultry processing industry as the most effectively developing in the world. At the same time, the market of delicatessen products from poultry meat is not large and it needs to expand the range. Of particular interest is the development of raw smoked products using starter cultures. A comparative commodity science assessment of the biological usefulness of raw smoked whole- muscle poultry meat product is given. As a result of the commodity quality assessment, it was proved that the types of raw smoked products from poultry meat offered to consumers have the best organoleptic properties and nutritional value. In the future, when calculating the biological value of raw smoked products, data from the amino acid score of experimental and control samples were used.Тhe biological value of meat products primarily depends on the quantitative content of essential amino acids and polyunsaturated fatty acids, the degree of availability of nutrients to digestive enzymes and the level of assimilation in the body. In connection with the above, on certain types of experimental meat products, a series of experiments were consistently presented, the results of which are presented in this article. Key words: poultry meat, starter cultures, amino acid score, raw smoked products.

Justification of the possibility for obtaining meat culinary products using objects of marine origin

2021 ◽  
pp. 20-25
Author(s):  
Елена Владимировна Буракова ◽  
Татьяна Ноевна Слуцкая ◽  
Екатерина Васильевна Шадрина
Keyword(s):  
Amino Acids ◽  
Muscle Tissue ◽  
Raw Materials ◽  
Biologically Active ◽  
Poultry Meat ◽  
Amino Sugars ◽  
Main Ingredient ◽  
Organoleptic Evaluation ◽  
Marine Origin ◽  
Biological Value

Обоснована возможность получения мясных кулинарных продуктов с добавлением компонентов морского происхождения (макруруса малоглазого, тепловых экстрактов из голотурий - трепанга и кукумарии). В качестве основного сырья использованы мясо индейки и курицы, баранина и говядина. Критериями для оценки данного направления в технологии служили результаты органолептического исследования образцов и показателей биологической ценности. Установлено, что рациональным количеством при производстве котлет из мяса птицы мышечной ткани макруруса малоглазого является 25 % от основного ингредиента рецептуры; биологическая ценность готового изделия при этом увеличивается почти на 20 %. Тепловые экстракты из голотурий (трепанга и кукумарии), применяемые практически вместо воды в составе рецептур котлет из говядины или баранины, способствуют повышению органолептической оценки, а также положительно влияют на биологическую ценность, которая выше, чем у контроля, почти на 18 %. Использование тепловых экстрактов из морского сырья (голотурий) приводит к обогащению продукции растворимыми коллагеновыми фрагментами (установлено по увеличению количества свободного оксипролина), биологически активными аминокислотами (глутаминовая и аспарагиновая, аланин, глицин, пролин), аминосахарами и тритерпеновыми гликозидами. The possibility of obtaining meat culinary products with the addition of components of marine origin (small-eyed macrurus, thermal extracts from holothurium-trepang and cucumaria) is justified. Turkey and chicken meat, lamb and beef are used as the main raw materials. The criteria for evaluating this direction in the technology were the results of organoleptic examination of samples and indicators of biological value. It is established that the rational amount in the production of cutlets from poultry meat of muscle tissue of small - eyed macrurus is 25 % of the main ingredient of the recipe; the biological value of the finished product increases by almost 20 %. Thermal extracts from holothurias (trepang and cucumaria), used instead of water in the recipes of beef or lamb cutlets, contributes to an increase in organoleptic evaluation, and also positively affects the biological value, which is higher than that of the control by almost 18 %. The use of thermal extracts from marine raw materials (holothurias) leads to the enrichment of products with soluble collagen fragments, biologically active amino acids (glutamic and aspartic, alanine, glycine, proline), amino sugars and triterpene glycosides.

scholarly journals Positive net movements of amino acids in the hindlimb after overnight food deprivation contribute to sustaining the elevated anabolism of neonatal pigs

2008 ◽  
Vol 105 (6) ◽  
pp. 1959-1966 ◽  
Author(s):  
M. Carole Thivierge ◽  
Jill A. Bush ◽  
Agus Suryawan ◽  
Hanh V. Nguyen ◽  
Renan A. Orellana ◽  
...  
Keyword(s):  
Amino Acids ◽  
Essential Amino Acids ◽  
Protein Breakdown ◽  
Breakdown Rate ◽  
Neonatal Pigs ◽  
Short Period ◽  
Overnight Fasting ◽  
Elevated Rate ◽  
Nonessential Amino Acids ◽  
The Relationship

During the neonatal period, high protein breakdown rate is a metabolic process inherent to elevated rates of protein accretion in skeletal muscle. To determine the relationship between hindlimb net movements of essential and nonessential amino acids in the regulation of hindlimb protein breakdown during an overnight fasting-feeding cycle, we infused overnight-food-deprived 10- and 28-day-old piglets with [1-13C]phenylalanine and [ ring-2H4]tyrosine over 7 h (during 3 h of fasting and then during 4 h of feeding). Extraction rates for aspartate and glutamate after an overnight fast were 15% and 51% in the 10-day-old compared with 6% and 25% in the 28-day-old ( P < 0.05) piglets, suggesting an altered requirement for precursors of amino acids to shuttle nitrogen to the liver as early life progresses. This occurred simultaneously with marginal positive hindlimb net balance of essential amino acids after an overnight fast, with negative net release of many nonessential amino acids, such as alanine, asparagine, glutamine, glycine, and proline. This suggests that newborn muscle does not undergo significant protein mobilization after a short period of fasting in support of an elevated rate of protein accretion. Furthermore, tyrosine efflux from hindlimb breakdown between overnight fasting and feeding periods was not different in the 10-day-old piglets, for which tyrosine was limiting, but when tyrosine supply balanced requirements in the 28-day-old piglet, hindlimb efflux was increased ( P = 0.01). The results of the present study indicate that proteolysis and net movements of amino acids are coordinated mechanisms that sustain the elevated rate of net protein accretion during overnight feeding-fasting cycles in the neonate.

ABOMASAL PROTEIN AND AMINO ACIDS IN STEERS FED DIFFERENT PROTEIN SUPPLEMENTS

1971 ◽  
Vol 51 (1) ◽  
pp. 51-56 ◽  
Author(s):  
H. E. AMOS ◽  
C. O. LITTLE ◽  
D. G. ELY ◽  
G. E. MITCHELL Jr.
Keyword(s):  
Amino Acids ◽  
Total Nitrogen ◽  
Essential Amino Acids ◽  
Corn Gluten Meal ◽  
Isoleucine Leucine ◽  
Protein Supplements ◽  
Corn Gluten ◽  
Plasma Leucine ◽  
Nonessential Amino Acids ◽  
Different Sources

The quantities of nitrogen, protein, essential and nonessential amino acids reaching the abomasum of steers fed three different sources of supplemental nitrogen were estimated. When corn gluten meal (CGM) was the nitrogen supplement, more total nitrogen, protein, essential and nonessential amino acids reached the abomasum daily than were observed with distiller’s dried solubles (DDS) or soybean meal (SBM) supplements. Corn gluten meal resulted in significantly more total grams of abomasal isoleucine, leucine, methionine and phenylalanine reaching the abomasum. No differences were observed between DDS or SBM in total nitrogen, protein or essential amino acids reaching the abomasum. The molar percentage of plasma lysine was higher and threonine lower when CGM was fed than the values obtained when either DDS or SBM were fed. Lower plasma leucine and phenylalanine were observed when the DDS-supplemented ration was fed.

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