Protein requirements of rainbow lorikeets, Trichoglossus haematodus

2001 ◽  
Vol 49 (4) ◽  
pp. 425 ◽  
Author(s):  
T. L. Frankel ◽  
D. Avram

The natural diet of rainbow lorikeets is low in protein but in captivity their diets contain relatively high concentrations of protein. A nitrogen (N) balance study was carried out to determine the protein requirements of lorikeets for maintenance. Five lorikeets were fed each of three diets, containing 3, 7 or 11 g egg white protein (100 g powdered diet)–1 (‘as is’ basis). After 10 days on a diet, lorikeets were placed in metabolism cages and N intakes and N excretion determined over three days. From the regression of N excretion on N intake (y = 0.8664x+ 0.032) endogenous nitrogen loss (ENL) was calculated as 32 mg N (kg body mass)–0.75 day–1 and the maintenance N requirement as 240 mg N kg–0.75 day–1. The ENL is lower than that of other nectarivores but maintenance requirement is greater, indicating an unusually low digestibility for egg white protein (13.3%). Using a conservatively low digestibility of 4.5% for pollen, it can be calculated that 5–6 g pollen (dry matter) per day would provide the 8 mg N day–1 required by a 150-g lorikeet to replace ENL. By eating 150–200 mL nectar, about 30% of requirement could be obtained.

Author(s):  
Wen He ◽  
Nanhai Xiao ◽  
Yan Zhao ◽  
Yao Yao ◽  
Mingsheng Xu ◽  
...  

2014 ◽  
Vol 1 (1) ◽  
pp. 36 ◽  
Author(s):  
Siti Fatimah ◽  
Muji Rahayu ◽  
Siti Aminah

Background : Egg  is one of the animal protein source, which has delicious taste, easy to digest and highly nutritious. Besides its affordable price, its supply availability is unquestionable as well. However, due to its short storability, it requires special treatment, such as preserving, to store it for long period. One way to preserve the egg is by pickling egg, which generally requires seven to ten days of marinating. During the process of marinating, there will be a visual change of egg white and yolk. Their structures  will be more solid (the occurrence of thickening process) because salinization will lead to protein denaturalization. Consequently, it has an influence as well towards the content of egg white protein of duck egg. This study is aimed to explore the impact of various time of pickling egg towards egg white protein of duck egg. Method  : The study where takes place in a laboratories, is a true experimental study for the reason that the researcher must provide intervention, hence all of potentially confounding variables are manageable. Samples that had been used in this study are duck eggs which were bought from North Brebes. This study is expected to generate data from four various time of pickling egg and control (no treatment). Since there are four samples, accordingly the number of data resulted are twenty. The resulted data will be descriptively presented in table, graph, presentation, and narration. Result  : Protein level examination within duck white egg shows changes  in protein levels that occurs in every variation of pickling egg time, where the average results of the assay of duck egg white protein is 14.94% without treatment (control), in five days of pickling time is 13.68%, in seven days of pickling time is 13.29%, in nine days of pickling time is 12.87% and eleven days of pickling time is 12.78%. Conclusion  : There is a significant impact among the period of pickling time to the protein level degradation of duck white egg. Keywords : Duck egg, period of pickling time, level protein of duck white egg.


1962 ◽  
Vol 237 (10) ◽  
pp. 3196-3199
Author(s):  
Stanley Mandeles ◽  
Eufemio D. Ducay
Keyword(s):  

2017 ◽  
Vol 10 (8) ◽  
pp. 1422-1430 ◽  
Author(s):  
Ning Peng ◽  
Luping Gu ◽  
Junhua Li ◽  
Cuihua Chang ◽  
Xin Li ◽  
...  
Keyword(s):  

2021 ◽  
pp. 110597
Author(s):  
María Laura Deseta ◽  
Osvaldo E. Sponton ◽  
Melina Erben ◽  
Carlos A. Osella ◽  
Laura N. Frisón ◽  
...  

Cellulose ◽  
2021 ◽  
Vol 28 (16) ◽  
pp. 10689-10705
Author(s):  
Ajay Vishwakarma ◽  
Vennapusa Jagadeeswara Reddy ◽  
Baljinder K. Kandola ◽  
Vivek Kumar ◽  
Aravind Dasari ◽  
...  

2014 ◽  
Vol 34 (3) ◽  
pp. 362-371 ◽  
Author(s):  
Dae-Yeon Cho ◽  
Kyungae Jo ◽  
So Young Cho ◽  
Jin Man Kim ◽  
Kwangsei Lim ◽  
...  

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