The nutritive value of rumen micro-organisms in ruminants

1983 ◽  
Vol 50 (2) ◽  
pp. 463-470 ◽  
Author(s):  
E. Storm ◽  
E. R. Ørskov
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Amino Acid Composition ◽  
High Purity ◽  
Dry Matter ◽  
Nutritive Value ◽  
Continuous Process ◽  
Pure Cultures ◽  
Micro Organisms

1. A method is described whereby a large quantity of rumen microbial dry matter of high purity was isolated from whole rumen contents obtained from abattoirs, by means of a continuous process of one filtration through four sieves followed by three differential centrifugations.2. The contents of ash, carbohydrate, lipid, nitrogen, RNA, DNA and individual amino acids of the three centrifugal fractions are given and compared with values summarized from more than sixty published reports on the chemical composition of rumen micro-organisms isolated from both whole rumen contents and pure cultures.3. The amino acid composition of isolated rumen micro-organisms, in particular that of the bacteria, was found to be remarkably constant.

scholarly journals Differences in the amino acid composition of muscles from pheasant and broiler chickens

2006 ◽  
Vol 49 (5) ◽  
pp. 508-514 ◽  
Author(s):  
E. Straková ◽  
P. Suchý ◽  
F. Vitula ◽  
V. Večerek
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Broiler Chickens ◽  
Dry Matter ◽  
Nutritive Value ◽  
Matter Content ◽  
Dry Matter Content ◽  
Thigh Muscles

Abstract. The present paper explores amino acid composition of breast and thigh muscles of common pheasant and compares it with that in broiler chickens. The experimental feeding of both pheasant and broiler chickens proceeded for a period of 42 days at the identical conditions employing the same diet and rearing technology. Muscles were analysed for the content of following amino acids: Asp, Thr, Ser, Glu, Pro, Gly, Ala, Val, Met, Ile, Leu, Tyr, Phe, His, Lys, and Arg. The results show that the levels of most amino acids in thigh and breast muscles of pheasants (related to dry matter content) were significantly higher (P ≤ 0.01) than those in broiler chickens. In 42-day-old birds, the levels of individual amino acids in breast muscles (related to 100% of dry matter content) ranged from 8.02 to 127.32 g . kg-1 in pheasant chickens and from 19.77 to 110.33 g . kg-1 in broiler chickens while the corresponding average values in thigh muscles ranged from 14.77 g . kg-1 to 132.77 g . kg-1 in pheasant chickens and from 14.02 g . kg-1 to 93.53 g . kg-1 in broiler chickens. One interesting finding is that in the case of broiler chickens the levels of most amino acids in breast muscles were significantly higher (P ≤ 0.01) than those in thigh muscles. In the case of pheasant chickens, the difference between breast and thigh muscles was not confirmed which indicates that both muscles have high nutritive value. The results of amino acid composition of pheasant and broiler meat have proven a high nutritive value of pheasant meat in respect to human nutrition.

scholarly journals Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

2018 ◽  
Vol 74 (10) ◽  
pp. 5971-2018 ◽  
Author(s):  
PRZEMYSŁAW KNYSZ ◽  
MICHAŁ GONDEK ◽  
RENATA PYZ-ŁUKASIK ◽  
MONIKA ZIOMEK ◽  
ŁUKASZ DROZD ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
G Protein ◽  
Nutritive Value ◽  
Salt Content ◽  
Amino Acid Content ◽  
Traditional Methods ◽  
Dairy Starter Cultures ◽  
Limiting Amino Acids

The aim of the study was to determine the variability in the chemical composition and nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and unsmoked long-ripened rennet cheeses produced by traditional methods. The raw material for the production of short-ripened cheeses was pasteurized cows’ milk obtained from a dairy, whereas the long-ripened cheeses were manufactured from raw cows’ milk obtained from the producer’s farm. All three varieties of cheese examined were produced with commercial dairy starter cultures. The material for the study was collected in winter, directly at the producers’ retail outlets in southern and eastern Poland. The basic chemical composition was determined according to the Polish Standards, whereas the amino acid profiles of proteins from the cheeses were determined by ion-exchange chromatography. The result analysis revealed significant differences between the different varieties of cheese in terms of their water content, ranging from 32.2% to 42.1%, as well as protein content, which varied from 25.6% to 31.6%. Fat levels ranged between 22.2% and 24%, whereas total ash content amounted to 5.1-5.8%. The significantly highest salt content was found in unsmoked short-ripened cheeses. In all three cheese varieties, the total exogenous amino acid content was comparable, ranging from 46.17 g to 47.36 g/100 g protein, and that of endogenous amino acids varied from 52 g to 53 g/100 g protein. The biological value of proteins was determined by calculating to the chemical score (CS), as described by Mitchell and Block, and the essential amino acid index (EAAI), as described by Oser. A comparison of the results with the standard chicken egg white proteins showed that the limiting amino acids for all varieties of cheese were methionine and cysteine. On the other hand, a comparison with the FAO/WHO-suggested pattern of amino acid requirements (1991) for all age groups over 1 year of age showed that the limiting amino acids were methionine and cysteine in smoked and unsmoked short-ripened cheeses, and treonine in long-ripened cheeses. Considering the chemical indices, such as CS and EAAI, it may be concluded that the traditional rennet cheeses produced in southern and eastern Poland have a favourable amino acid composition of proteins and a high nutritive value..

scholarly journals Characteristic of the nutritive value of the protein from rye caruopses. I. Amino acid composition of protein and the nitrogen forms in the caryopses of ten rue varieties from the breeding collection

2015 ◽  
Vol 27 (1) ◽  
pp. 105-114 ◽  
Author(s):  
R. Kubiczek ◽  
M. Rakowska
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Nutritive Value ◽  
Dry Weight ◽  
High Protein ◽  
Soluble Nitrogen ◽  
Protein Nitrogen

Total and soluble nitrogen, protein and non-protein -nitrogen was determined as well as the amino acid composition of the caryopses of ten rye varieties including three bred in Poland and cultivated on a commercial scale: 'Dańkowskie Złote', 'Dańkowskie Selekcyjne' and 'Borkowskie Tetra'. and seven foreign varieties characterized by a high total protein content (11.9-16.4% in dry weight). In the varieties examined the amount of protein nitrogen increased in the same degree as did the content of total nitrogen. The amino acids limiting the nutritive value of the protein in rye caryopses were mostly lysine and methionine, and in the varieties with high protein content tryptophan. The low-protein varieties had a relatively higher content of lysine, sulphur amino acids, tryptophan and other amino acids (as % of protein) than the high protein ones, but their absolute amino acid content (as % of dry weight) was lower.

The influence of formic acid and formaldehyde additives and type of harvesting machine on the utilization of nitrogen in lucerne silages: 2. Changes in amino-acid composition during ensiling and their influence on nutritive value

1978 ◽  
Vol 91 (3) ◽  
pp. 717-725 ◽  
Author(s):  
T. N. Barry ◽  
D. N. Mundell ◽  
R. J. Wilkins ◽  
D. E. Beever
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Formic Acid ◽  
Glutamic Acid ◽  
Amino Acid Composition ◽  
Aspartic Acid ◽  
Nutritive Value ◽  
Formaldehyde Treatment ◽  
Amino Acid Degradation ◽  
Voluntary Intake

SummaryLucerne was made into ten silages using either a flail or a precision-chop harvester with application of formaldehyde or a range of rates of formic acid during harvesting. Amino-acid analyses were done on the silages and on samples taken from the herbage at ensiling.In excess of 70% of aspartic acid, serine, glutamic acid, tyrosine, threonine, lysine, histidine and arginine were destroyed in untreated silages when a flail harvester was used and in excess of 50% when a precision-chop harvester was used. Glycine, leucine, iso-leucine, valine and methionine showed little change, with net losses or increases of up to 10%, whilst proline, cystine + cysteine and phenylalanine were intermediate between these two categories. Net synthesis of alanine and α and γ amino-butyric acids occurred in the untreated silages. Increasing rates of formic acid addition, and the use of the precision-chop harvester, reduced the loss of the amino acids which were extensively degraded in the untreated silages and minimized the increases in alanine and α and γ amino-butyric acids. Formaldehyde treatment also reduced amino-acid degradation, apart from apparently high losses of lysine, histidine and tyrosine. It was concluded, however, that these losses arose through problems of estimation in formaldehyde-treated silages following HCl hydrolysis.It is suggested that the most probable precursors for alanine and α and γ aminobutyric acids were respectively aspartic acid, threonine and glutamic acid. Voluntary intake and the utilization of silage nitrogen by young sheep were related to the net changes in amino acids involved in decarboxylation reactions, the best measures of this being the interconversions involving the formation of alanine and α and γ aminobutyric acids. Deamination reactions appeared to be of much less importance in limiting silage nutritive value than those involving decarboxylation.

AMINO ACID COMPOSITION AND OTHER NUTRITIONAL CONSTITUENTS OF PEA APHIDS, ACYRTHOSIPHON PISUM (HEMIPTERA (HOMOPTERA): APHIDIDAE), AND THEIR HOSTS, BROAD BEANS AND ALFALFA

1978 ◽  
Vol 110 (4) ◽  
pp. 381-384 ◽  
Author(s):  
A. M. Harper ◽  
M. S. Kaldy
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Dry Matter ◽  
Nutritive Value ◽  
Acyrthosiphon Pisum ◽  
Protein Quality ◽  
Broad Bean ◽  
Pea Aphids ◽  
Nutritional Constituents

AbstractPea aphids, Acyrthosiphon pisum (Harris), contained about 21% dry matter, of which 11% was fat, 7% sugar, and 56% protein. Broad bean foliage contained half the amount of dry matter, one-third as much fat, about the same amount of sugar, and four-fifths the amount of protein as the aphids. Alfalfa at prebloom and 10% bloom contained the same amount of dry matter and about half as much fat and protein as the aphids; sugar was about one-fifth at prebloom and half at 10% bloom as the aphids. Pea aphids are of considerable nutritive value. FAO protein scores, which estimate protein quality, were similar for aphids and alfalfa and slightly lower for broad bean foliage.

scholarly journals Nutritive value of mixed proteins

1977 ◽  
Vol 37 (3) ◽  
pp. 289-308 ◽  
Author(s):  
A. A. Woodham ◽  
P. S. Deans
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
G Protein ◽  
Acid Composition ◽  
Essential Amino Acid ◽  
Nutritive Value ◽  
Geometric Mean ◽  
Total Amino Acid ◽  
Chemical Score

1. Two series of protein feeding-stuffs each consisting of a fish meal, meat-and-bone meal, soya-bean meal, groundnut meal and sunflower-seed meal were analysed for total amino acid composition and evaluated, both individually and combined in all possible pairs, as supplements to cereal-based diets for growing chicks by the total protein efficiency (g weight gain/g protein consumed; TPE) procedure. Each pair of feeding-stuffs provided 120 g supplementary protein/kg diet and the diet was made up so that the relative amounts of protein provided by each of the pair of constituents were (w/w): 120:0, 100:20, 80:40, 60:60, 40:80, 20:100 and 0:120 respectively, in addition to 60 g protein/kg provided by cereals.2. In all but one of the twenty pairs of feeding-stuffs studied the mixtures exhibited a marked synergistic effect in that the TPE value was higher than the appropriately weighted mean of the TPE values obtained with the individual components.3. Neither chemical score ([amount of limiting amino acid/the chick's requirement for the same amino acid] × 100) nor essential amino acid index; geometric mean for the ratio, amount of essential amino acid: the chick's requirement for that amino acid, for all ten essential amino acids) calculated from the amino acid composition of the dietary constituents could be used routinely to predict the results of the chick growth test, although chemical score did parallel the TPE values in some instances. In a number of instances, mixtures containing an apparently less favourable amino acid composition than one of the components of the mixture gave a higher TPE value.4. It seems likely that the relative proportions of a number of amino acids determine the optimum combination of a mixture of proteins. The removal of amino acid deficiencies alone is not sufficient to ensure that a given mixture of proteins produces optimum performance in growing chickens.

scholarly journals The Chemical Composition of Wool V. The Epicuticle

1968 ◽  
Vol 21 (2) ◽  
pp. 375 ◽  
Author(s):  
NLR King ◽  
JH Bradbuby
Keyword(s):  
Electron Microscopy ◽  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Cell Membrane ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Lipid Content ◽  
Membrane Complex ◽  
Cell Membrane Complex

The cuticle membranes of wool raised by chlorine (epicuticle) and by bromine have been isolated and their thicknesses determined by electron microscopy of gold-shadowed specimens. These were found to be 32�10 A and 140�40 A respectively. The epicuticle consists of 78% protein, 5% lipid, 4% ash, and a negligible amount of carbohydrate. Amino acid analyses of the epicuticle and the dissolved protein which fills the Allworden sacs show that (with the exception of glycine) those amino acids which are present in larger amount in the epicuticle than in the whole cuticle are present in smaller amount in the dissolved protein and vice versa. Furthermore, the amino acid composition of the epicuticle resembles that of the cuticle more closely than that of the protein from the cell membrane complex. This fact, together with its low lipid content, suggests that it may not originate from the cuticle cell membrane complex.

The effect ofin saccorumen incubation of a grass silage upon the total and D-amino acid composition of the residual silage dry matter

1984 ◽  
Vol 102 (3) ◽  
pp. 695-702 ◽  
Author(s):  
J. A. Rooke ◽  
H. A. Greife ◽  
D. G. Armstrong
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Dry Matter ◽  
Similar Proportion ◽  
Rumen Bacteria ◽  
Bacterial Protein ◽  
Grass Silage

SummaryGrass silage was incubated in polyester bags in the rumens of Jersey heifers for 2, 12, 24 and 48 h. The total (D + L) and D-amino acid contents of the silage and of the silage residues remaining after rumen incubation were determined. In addition, the contamination of the silage residues by rumen bacterial protein was measured by using35S as a marker of rumen bacterial protein. The amino acid profile of the residual silage dry matter differed markedly after 2 h of rumen incubation from that of the original silage; thereafter progressive changes in the amino acid composition of the residual silage dry matter occurred between 2 and 48 h of rumen incubation. The D-alanine content of the original silage was higher than that of D-glutamic acid. Both these D-amino acids disappeared almost completely from the silage after 2 h rumen incubation; between 2 and 48 h rumen incubation the quantities of D-alanine and D-glutamic acid in the residual silage dry matter increased. The residual silage dry matter contained more D-glutamic acid than D-alanine and these acids were in a similar proportion to that found in rumen bacteria; thus it was concluded that D-amino acids in the residual silage dry matter resulted from contamination of the residues by rumen bacteria. Contamination of residual silage protein by rumen bacterial protein increased with length of rumen incubation; the extent of contamination was similar for each incubation time whether assessed using35S or D-amino acids as markers of rumen bacterial protein. However, this contamination by rumen bacterial protein did not markedly alter the degradability of silage protein calculated from the disappearance of silage N incubatedin sacco.

Studies on Chemical Composition of American Crayfish (Orconectes limosus) Meat as Related to its Nutritive Value

1966 ◽  
Vol 23 (11) ◽  
pp. 1653-1662 ◽  
Author(s):  
Teofil Dabrowski ◽  
Edward Kolakowski ◽  
Helena Wawreszuk ◽  
Czeslawa Choroszucha
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritive Value ◽  
Inorganic Phosphorus ◽  
Total Acid ◽  
Amine Nitrogen ◽  
Male And Female ◽  
Orconectes Limosus

The chemical composition of male and female meat of the American crayfish (Orconectes limosus Raf.) was determined and the relationship between the weight, and total length and the yield of edible meat of the crayfish was established.The American crayfish meat was found to contain on the average for both sexes 80.9% water and 2.75% total nitrogen of which 83% accounts for protein nitrogen.In the protein composition myosin constitutes 32.9%, myogen 30.1%, residual intracellular protein 26.4%, and protein of stroma 10.5% of the true protein. The amine nitrogen content of both sexes averages 202.1 mg/100 g, which accounts for 42.6% of nonprotein nitrogen.The American crayfish contains more phosphorus than do fishes. Its meat averages 296.4 mg/100 g P of which the acid insoluble fraction constitutes 36.1%, inorganic phosphorus 35.5%, and ester phosphorus 28.4%. Males contained more total, acid-insoluble, and ester phosphorus and less inorganic phosphorus than did females.The amino acid composition of free amino acid fraction, protein, and acid hydrolyzate prepared from the equal quantities of the male and female water–alcohol meat extracts were also determined. The crayfish amino acid composition resembles that, of fishes with certain distinctive features.

scholarly journals The Amino Acid Composition of Keratins

1955 ◽  
Vol 8 (4) ◽  
pp. 537 ◽  
Author(s):  
DH Simmonds
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Merino Wool

The amino acid composition of 16-hr 6N HCI hydrolysates of three qualities of commercially classified wools has now been determined using the technique of Moore and Stein (1951). In this paper the results obtained on samples of Merino 70's and Corriedale 56's wool are compared with those previously reported for Merino wool of 64's quality. The overall pattern of the amino acid composition of the three wools is similar although small variations between the wools are observed with some of the amino acids.

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