Winter growth and nutritive quality of serradella (Ornithopus spp.)

1985 ◽  
Vol 25 (2) ◽  
pp. 362 ◽  
Author(s):  
RC Rossiter ◽  
WJ Collins ◽  
L Klein
Keyword(s):  
Western Australia ◽  
Nutritional Quality ◽  
Plant Material ◽  
Total Yield ◽  
Subterranean Clover ◽  
Early Growth ◽  
Production Rates ◽  
Nutritive Quality ◽  
Ornithopus Compressus

Two genotypes of yellow serradella (Ornithopus compressus) and one of French serradella (O. sativus) were compared with subterranean clover when grown as swards in boxes in an open-sided glass shelter at Perth, Western Australia. The swards were defoliated at 1.5 cm, at weekly intervals, from 4 weeks after sowing until harvest at almost 15 weeks. The total yield of herbage was as high in serradella as in subterranean clover, although net herbage production (i.e. plant material removed by defoliation) was 9% less in the serradella because the sward was shorter during early growth. After 10 weeks, net herbage production rates were similar for the four legumes (5.4-5.8 g/m2.day). No major differences between the legumes were found in several measures of nutritional quality.

Faecal nitrogen as an index of hare browse quality

1984 ◽  
Vol 62 (3) ◽  
pp. 510-513 ◽  
Author(s):  
Åke Pehrson
Keyword(s):  
Nutritional Quality ◽  
Food Selection ◽  
Nitrogen Concentration ◽  
Reliable Index ◽  
Weak Correlation ◽  
Weak Relationship ◽  
Nutritive Quality ◽  
Winter Food ◽  
Faecal Nitrogen

Experiments with caged mountain hares fed natural winter browse are examined to test the applicability of faecal nitrogen as an index of the nutritional quality of winter hare browse. The weak correlation found between faecal nitrogen concentration and weight balances of hares suggests that faecal nitrogen is not a reliable index of winter food nutritive quality. It is suggested that the lack of food selection based on nitrogen concentration is the main reason for this weak relationship.

scholarly journals Effect of Botanical Extracts on the Growth and Nutritional Quality of Field-Grown White Head Cabbage (Brassica oleracea var. capitata)

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 1992
Author(s):  
Katarzyna Godlewska ◽  
Paweł Pacyga ◽  
Izabela Michalak ◽  
Anita Biesiada ◽  
Antoni Szumny ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Higher Plants ◽  
Total Yield ◽  
Biochemical Properties ◽  
Cultivated Plants ◽  
Ultrasound Assisted Extraction ◽  
Botanical Extracts ◽  
Common Dandelion ◽  
The Impact

Nutraceuticals and functional foods are gaining more attention amongst consumers interested in nutritious food. The consumption of foodstuffs with a high content of phytochemicals has been proven to provide various health benefits. The application of biostimulants is a potential strategy to fortify cultivated plants with beneficial bioactive compounds. Nevertheless, it has not yet been established whether the proposed higher plants (St. John’s wort, giant goldenrod, common dandelion, red clover, nettle, and valerian) are appropriate for the production of potential bio-products enhancing the nutritional value of white cabbage. Therefore, this research examines the impact of botanical extracts on the growth and nutritional quality of cabbage grown under field conditions. Two extraction methods were used for the production of water-based bio-products, namely: ultrasound-assisted extraction and mechanical homogenisation. Bio-products were applied as foliar sprays to evaluate their impact on total yield, dry weight, photosynthetic pigments, polyphenols, antioxidant activity, vitamin C, nitrates, micro- and macroelements, volatile compounds, fatty acids, sterols, and sugars. Botanical extracts showed different effects on the examined parameters. The best results in terms of physiological and biochemical properties of cabbage were obtained for extracts from common dandelion, valerian, nettle, and giant goldenrod. When enriched with nutrients, vegetables can constitute a valuable component of functional food.

Infection studies with Cercospora zebrina on pasture legumes in Western Australia

1985 ◽  
Vol 25 (4) ◽  
pp. 850 ◽  
Author(s):  
MJ Barbetti
Keyword(s):  
Medicago Sativa ◽  
Western Australia ◽  
White Clover ◽  
Subterranean Clover ◽  
Trifolium Subterraneum ◽  
Disease Development ◽  
High Humidity ◽  
Inoculum Level ◽  
Pasture Legumes ◽  
Ornithopus Compressus

The effects of inoculum level, and temperature and humidity regimes on the development of Cercospora blackstem disease (caused by Cercospora zebrina) in subterranean clover (Trifolium subterraneum) were investigated. Mycelial fragments were an effective and reliable inoculum. The incidence, severity, and the rate of disease development increased with increasing period of high humidity after inoculation and with increasing concentrations of inoculum. Disease was greatest at 18/13� (12/12 h, day/ night), followed by 21/16�C, and then l5/10�C While all cultivars of T. subterraneum sprayed with hyphal fragments of C. zebrina became infected, Trikkala and Larisa showed some resistance. Of the alternative pasture legumes, lucerne (Medicago sativa), medic (M. littoralis, M. truncatula), drooping-flowered clover (T. cernuum), strawberry clover (T. fragiferum), rose clover (T. hirtum) and white clover (T. repens) were all susceptible; only serradella (Ornithopus compressus) was resistant.

Effect of Processing on Chemical and Nutritional Changes in Food Lipids

1983 ◽  
Vol 46 (1) ◽  
pp. 61-67 ◽  
Author(s):  
D. A. LILLARD
Keyword(s):  
Fatty Acids ◽  
Nutritional Quality ◽  
Trans Fatty Acids ◽  
Essential Fatty Acids ◽  
Metabolic Effects ◽  
Oxidation Reactions ◽  
Nutritive Quality ◽  
Commercial Processing ◽  
Edible Products

Commercial processing of fats and oil into edible products is done to remove the impurities from the oil. Unless the oil is hydrogenated, very few chemical changes occur during this process to alter the nutritional quality of the oils. Trans fatty acids that are formed during hydrogenation have limited nutritional and metabolic effects if consumed with an adequate supply of essential fatty acids. When lipids or foods containing lipids are heated in the presence of oxygen, they undergo oxidation, which causes degradation of the fatty acids. The free radicals produced in these oxidation reactions may react with proteins, vitamins, or other food constituents and reduce the nutritive quality of the food. However, destruction of flavor or color by these reactions is often noticed before major nutritional damage can occur.

scholarly journals Producción y calidad de la biomasa de morera (Morus alba) cosechada en diferentes modalidades de poda.

2006 ◽  
Vol 12 (2) ◽  
pp. 175
Author(s):  
Carlos Boschini
Keyword(s):  
Nutritional Quality ◽  
Crude Protein ◽  
Total Yield ◽  
Total Content ◽  
Morus Alba ◽  
Neutral Detergent Fiber ◽  
Leaf Material ◽  
Pruning Techniques ◽  
Stem Production

A plantation established in 1993 with 60 cm, 90 cm and 120 cm between rows, was harvested 60 cm above the ground, 26 times at different pruning intervals between 56 and 112 days. Three pruning techniques were used: control, semi-clean and completely clean. Every 84th day of growth, the shoots were harvested and the total content of dry material, crude protein, neutral detergent fiber and ash were analyzed. The semiclean pruning caused a 10% loss in the production of dry leaf material per hectare and a 13% in the stem yield, compared to the control. The joint harvest of leaves and stems decreased 11%. The completely clean pruning caused a 32% decline in the yield of dry material in the leaves per hectare and 36% in stem production, compared to the control. The total yield decreased 33%. The nutritional quality of the shoots, leaves and stems was similar among the different pruning techniques.

Food procurement in English-language Canadian public schools: Opportunities and challenges

2019 ◽  
Vol 6 (1) ◽  
pp. 75-99
Author(s):  
Shawna Holmes
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
English Language ◽  
Nutrient Content ◽  
Food Environments ◽  
School Food ◽  
Provincial Level ◽  
School Food Environment

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

IMPROVING THE NUTRITIONAL QUALITY OF FODDER YEASTS BY ADDING MINERALS

2016 ◽  
Vol 15 (5) ◽  
pp. 1009-1017
Author(s):  
Cristina-Gabriela Grigoras ◽  
Andrei I. Simion ◽  
Livia Manea ◽  
Lidia Favier-Teodorescu ◽  
Lucian Gavrila
Keyword(s):  
Nutritional Quality

Contribution to the Optimization of a Gas Chromatographic Method by QbD Approach used for Analysis of Essential Oils from Salvia officinalis

2019 ◽  
Vol 70 (6) ◽  
pp. 2015-2020
Author(s):  
Silvia Robu ◽  
Aurelia Romila ◽  
Olimpia Dumitriu Buzia ◽  
Adrian Florin Spac ◽  
Camelia Diaconu ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Plant Material ◽  
Mobile Phase ◽  
Chromatographic Method ◽  
Salvia Officinalis ◽  
Salvia Officinalis L ◽  
Gas Chromatographic Method

Numerous articles on Salvia officinalis L. have been published regarding the composition of their essential oil. The considerable variation found may be due to the quality of the plant material as well as to the methods used for analysis. A simple GC-MS method was developed and optimized in the QbD approach, for the determination of sage essential oils. The optimization of GC-MS analysis was performed using different mobile phase flows, injection volumes, split ratios and temperature programs. The optimized method proved to be simple and can be successfully applied for the determination of sage essential oils.

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