Nutritive Value of Differently Processed Groundnut Meals and the Effect of Supplementation of the Meals with Amino Acids, Antibiotics and Vitamin B12

1958 ◽  
Vol 66 (1) ◽  
pp. 75-89 ◽  
Author(s):  
S. Balasundaram ◽  
H. R. Cama ◽  
D. A. Malik ◽  
C. Venkateshan
Keyword(s):  
Amino Acids ◽  
Vitamin B12 ◽  
Nutritive Value

Research Regarding Content in Amino-acids and Biological Value of Proteins from Polyodon spathula Sturgeon Meat

2017 ◽  
Vol 68 (5) ◽  
pp. 1063-1069
Author(s):  
Cristina Simeanu ◽  
Daniel Simeanu ◽  
Anca Popa ◽  
Alexandru Usturoi ◽  
Dan Bodescu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Nutritive Value ◽  
Essential Amino Acids ◽  
Meat Production ◽  
Age Group ◽  
Chemical Methods ◽  
Biological Value ◽  
Polyodon Spathula ◽  
The One ◽  
Total Amino Acids

Polyodon spathula sturgeon breed is successfully reared in Romania in many fishery farms for meat production and it is capitalized on domestic market as consumption fish. In the current paper were studied a number of 1400 sturgeons from Polyodon spathula breed (1200 individuals of one summer - P.s.0+ and 200 individuals of fourth summers - P.s.3+). From this flock were weighted around 10%, for each age group, and for laboratory determinations were chosen 10 fishes for each age with the corporal mass close to the group mean. After analysing the fillets gathered from the studied fishes for establishing the chemical characteristics, nutritive and biological values of proteins were drawn some interesting conclusions. So, regarding chemical composition we notice that in the meat of analysed fishes water is in a rate of 75.41% at P.s.3+ and 78.37% for P.s.0+; proteins - between 18.08% for P.s.0+ and 19.89% for P.s.3+, values which place those fishes in the group of protein fishes; lipids - between 2.45% and 3.45%, values which situated those sturgeons in category of fishes with a low content in lipids; collagen � 3.83% at P.s.0+ and 4.14% at P.s.3+ which indicate low values for proteins of weak quality in the meat of those sturgeons. Study of nutritive value for the analysed fishes indicate the fact that fishes P.s.0+ have a mediocre nutritive value, having the ratio w/p of 4.33 while sturgeons P.s.3+ were placed in the 2nd category � fishes with a good nutritive value (rate w/p = 3.79). Energetic value of the studied fillets was 97.39 kcal/100 g for P.s.0+ and 114.31 kcal/100 g for P.s.3+, which enlightened an increase of nutritive value with aging, fact especially due to accumulation of adipose tissue. Study of proteins quality, through the presence of those 8 essential amino-acids in the meat of analysed fishes, show the fact that at sturgeons P.s.0+ proportion of essential amino-acids was 20.88% from total amino-acids, while at sturgeons P.s.3+ was 26.23%, fact which enlightened an increasing of proteins� biological value with fish aging. This fact was also shown by calculation of proteins� biological value through chemical methods (EAA index); calculated value for sturgeons P.s.0+ was a little bit lower (118.73) than the one calculated for sturgeons P.s.3+ (118.79).

Composition and Nutritional Evaluation of the Cuttlefish Muscle

2012 ◽  
Vol 554-556 ◽  
pp. 1553-1558
Author(s):  
Sheng Jun Chen ◽  
Lai Hao Li ◽  
Xian Qing Yang ◽  
Bo Qi ◽  
Yan Yan Wu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Crude Protein ◽  
Nutritive Value ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Nutritive Quality ◽  
High Quality Protein ◽  
Acid Index

The nutritional components in the cuttlefish muscle were analyzed and the nutritive quality was evaluated in the paper. The results showed that the contents of the cuttlefish muscle in crude protein, crude fat, carbohydrate were 16.60%, 0.86%, 1.30%, respectively. There were 18 kinds amino acids and the total amino acids reached 17.44%, with an essential amino acid index(EAAI) of 67.95. The composition of the essential amino acids in muscle ratio was consistent with the FAO/WHO standards. In addition, the contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 41.13%, 12.15% and 46.72%, respectively. And the muscle contains a higher content of EPA and DHA, reached 11.0% and 24.49%, respectively. It was considered that the cuttlefish muscle has a high nutritive value and it can be the important material of the high quality protein and unsaturated fatty acid.

Preparation of Cod Liver Residues and Vitamin B12 Concentrates

1954 ◽  
Vol 11 (4) ◽  
pp. 355-361 ◽  
Author(s):  
Beryl Truscott ◽  
D. G. Gage ◽  
P. L. Hoogland
Keyword(s):  
Vitamin B12 ◽  
Nutritive Value ◽  
Vitamin B ◽  
Sodium Bisulphite ◽  
Drum Drying ◽  
Different Types

As the first part of an investigation of the nutritive value of cod liver, two methods of preparation of cod liver residue were studied, as well as the effect of drum drying the residue, with and without the presence of sodium bisulphite, defatting the dried residue and extracting vitamin B12 from the dried residue.It was found that Vandenheuvel's method of preparation of residue produces very good results. The fresh residue could be dried without appreciable loss of vitamin B12 activity on a double drum dryer, operated with steam at 20 p.s.i.g. Sodium bisulphite afforded some protection during the drying. The most satisfactory results in defatting were obtained by extraction with dichloroethylene. Concentrates with vitamin B12 activity equivalent to 2–4 micrograms per milliliter were produced by extraction of dried, defatted residue with water and evaporation in vacuo.Five different types of residue were prepared for further studies.

scholarly journals Nutritive value and metabolic effects of whey protein concentrate and hydrolysed lactose for growing pigs

1984 ◽  
Vol 56 (3) ◽  
pp. 227-238
Author(s):  
Matti Näsi
Keyword(s):  
Amino Acids ◽  
Whey Protein ◽  
Crude Protein ◽  
Nutritive Value ◽  
Mineral Metabolism ◽  
Protein Digestibility ◽  
Growing Pigs ◽  
Metabolic Effects ◽  
Whey Protein Concentrate ◽  
Protein Concentrate

In two digestibility and balance trials with growing pigs, whey protein concentrate (WPC) was compared as a protein supplement with casein (CAS) and dried skim milk (DSM), and, 30 % lactose (40 % dried whey, DW) was compared as a sugar supplement with the same amounts of hydrolysed lactose (HYLA) and sucrose (SUC). The effects of these supplements on protein and mineral metabolism of the pigs were investigated, WPC contained 42.2 % crude protein and had a high content of lysine, 8.6 g, and sulphur containing amino acids: cystine 2.8 and methionine 2.2g/16 g N, These exceeded the values for DSM. The hydrolysing degree of the enzymatically treated lactose syrup was 73 %. WPC had high crude protein digestibility, 99.1 % as compared to 95.4 for CAS and 95.0 % for DSM. Dried whey had low crude protein digestibility, 72.5 %. The amino acids in the WPC diet were highly digestible, but low values were obtained for the DW diet. On the WPC diet, nitrogen retention was higher than with the other protein supplements (P > 0.05), urinary urea excretion was low and the biological value very high. On a combination of WPC and HYLA protein utilisation was higher than on dried whole whey. On the diets supplemented with different sugars, none of the blood parameters differed statistically significantly (P > 0.05) and all values lay within the reference range. Water intake was on average 49 % greater on diets with sugar supplements than without. Urinary excretion of reducing sugars averaged 40.2, 8.3 and 6.6 g/d on the HYLA, SUC and DW diets, while on the diets without sugar supplements the values were 0.8—1.2 g/d. The following mean daily mineral retention values were obtained: P 4.0 g, Ca 5,9 g. Mg 0,4 g, Na 1.9g, K 2.9 g, Fe 27 mg, Cu 6.4 mg, Zn 65 mg and Mn 4.0 mg. The surplus Na and K on the DW diet were excreted in the urine and the pigs did not have diarrhoea.

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..

The Enhancement of Iron Absorption in Rats by D-Sorbitol

PEDIATRICS ◽  
1958 ◽  
Vol 22 (4) ◽  
pp. 705-705
Keyword(s):  
Amino Acids ◽  
Vitamin B12 ◽  
Intestinal Mucosa ◽  
Iron Absorption ◽  
Significant Enhancement ◽  
Clinical Therapy ◽  
Tartaric Acids

Recently investigations have shown that the carbohydrate, D-Sorbitol, enhances the absorption of vitamin B12. Certain amino acids and ascorbic, citric and tartaric acids tend to enhance iron absorption. In view of these findings, the authors undertook to determine the effect of D-sorbitol on iron absorption in the rat. It was found that D-sorbitol causes significant enhancement of the absorption of iron in iron-depleted as well as in normal rats. It was also shown that the amount of iron absorbed increased in proportion to the amount of D-sorbitol administered with the iron. These experiments suggest that the absorption of iron may not be controlled exclusively by the amount of apoferritin in the intestinal mucosa. Possible beneficial or deleterious consequences of the application of these findings to clinical therapy remain to be determined.

Lactoserum

2019 ◽  
pp. 432-456
Author(s):  
Charu Gupta ◽  
Consuelo Pacheco ◽  
Dhan Prakash
Keyword(s):  
Amino Acids ◽  
Nutritive Value ◽  
Animal Feed ◽  
Biological Activities ◽  
Tissue Growth ◽  
Growth Enhancement ◽  
Full Spectrum ◽  
Health Goals ◽  
Cheese Industry ◽  
Branched Chain

Lactoserum, a byproduct of cheese industry, is rich in nutrients, but it is discharged directly into the environment. It has many human applications that promise to be a complete nutraceutical for the future generations. It is of high nutritive value and its products can be used as functional ingredients in food and pharmaceutical applications and as nutrients in dietary and health foods. They contain full spectrum of amino acids including essential and branched-chain amino acids which are important in tissue growth and repair. The other biological activities of lactoserum are antibiotic, anti-cancer, anti-toxin, immune-enhancer, and prebiotic (growth enhancement of gut microflora such as bifidobacteria). Lactoserum can thus be used as nutraceutical in various products like infant formulas, food supplements, cheese spreads, sports bars, and beverages to meet a variety of health goals for people of all ages, including animal feed.

scholarly journals An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings

2020 ◽  
Vol 43 ◽  
pp. e49956
Author(s):  
Leonardo Heleno Milk ◽  
Talita Maira Goss Milani ◽  
Ana Carolina Conti-Silva
Keyword(s):  
Amino Acids ◽  
Essential Oils ◽  
Nutritive Value ◽  
Negative Impact ◽  
Positive Impact ◽  
Expansion Ratio ◽  
Second Step ◽  
Corn Snacks ◽  
The Impact ◽  
Lipid Vehicle

Expanded corn snacks are obtained through thermoplastic extrusion and then a lipid vehicle (oil or hydrogenated vegetable fat) is sprinkled on the product, giving the desired flavour. However, this second step called post-extrusion flavouring increases the lipid content and the caloric value of the snack, reasons why these products are highly criticized. Thus, the study of pre-extrusion flavourings is an interesting way of finding corn snacks with better nutritive value. Therefore, we aimed to explore pre-extrusion flavouring using different substances, investigating the odour and flavour on the extrudates and the impact of such substances on their expansion ratio, density, and colour. To do this, vitamins, amino acids, essential oils, natural aromas and seasonings were added to corn grits and extruded. The addition of different substances, especially the essential oils, natural aromas and seasonings, produced odour and flavour in the extrudates, as well as having little negative impact on their physical properties of the extrudates, no impact or even a small positive impact. Therefore, this study provides a range of possibilities to be explored, using pre-extrusion flavouring as a way of reducing the use of lipids and improving the nutritive value of expanded snacks.

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