Patterns and Rates of Ammonia Excretion by Juvenile American Lobsters, Homarus americanus, Fed Casein- and Crab Protein-Based Diets

1986 ◽  
Vol 43 (6) ◽  
pp. 1290-1294 ◽  
Author(s):  
C. M. Hawkins ◽  
J. D. Castell ◽  
V. Leroyer

The rate of excretion of nitrogenous wastes is not only a function of an animal's metabolic status but is also a function of the nutritional quality and quantity of dietary protein. Hourly rates of ammonia excretion by Stage V and Stage VI juvenile lobsters, Homarus americanus, fed purified diets formulated with casein or a purified crab protein, were measured over 24 h postfeeding to evaluate differences in use efficiencies of these two dietary proteins. Hourly ammonia excretion rates by Stages V and VI lobsters fed the casein-based formulated diets were significantly higher than those of animals fed the crab protein formulation. In addition to differences in ammonia excretion rates observed between animals fed the two diets, regular but different recurring patterns in hourly excretion rates were found between Stages V and VI lobsters fed each diet. Our findings illustrate that although the percentage of protein in the food of juvenile lobsters may be similar, the use of the nitrogen component is significantly different. We conclude that the quality of the protein in a diet may be as important (if not more important) as its quantity.

1981 ◽  
Vol 8 (1) ◽  
pp. 61-65
Author(s):  
Josephine Miller ◽  
Timothy H. Sanders

Abstract Four cultivars of peanuts (Florigiant, Florunner, Starr and Tamnut) grown at two locations (Lewiston, North Carolina (NC) and Stephenville, Texas (TX)) in the National Regional Variety Trials were evaluated for protein nutritional quality. Peanuts, blanched with a minimum of heat treatment and partially defatted on a Carver press, were extracted with hexane at room temperature. Rats were fed these peanut meals to provide 10% of dietary protein (N × 6.25). PER was calculated as the ratio of weight gained to protein consumed for the 28-day feeding period. Adjusted PER values of the 8 peanut meals ranged from 1.3 to 1.7 compared to a value of 2.5 for the casein control diet. No statistically significant differences existed in PER among the 4 cultivars grown in NC. Florunner and Tamnut produced in TX had lower PER values than Florigiant and Starr grown at the same location. Florigiant, Florunner, and Tamnut grown in NC had lower PER values than the same varieties from TX. Rats were fed diets with Florunner peanut meal supplemented with methionine, lysine, and threonine, singly and in all combinations, for 7-day periods. Differences in protein quality between NC and TX-produced peanuts were overcome by addition of methionine to the diets. When all three amino acids were added, peanut meal from both locations supported growth of young rats equal to that of casein.


1980 ◽  
Vol 110 (3) ◽  
pp. 383-387 ◽  
Author(s):  
Hidehiko Yokogoshi ◽  
Yuko Sakuma ◽  
Akira Yoshida

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Ade Raymond Adesanmi ◽  
Sunday Abiodun Malomo ◽  
Tayo Nathaniel Fagbemi

Abstract Traditional complementary foods are mainly starchy foods with limiting nutrient quality and can be fortified using protein rich crops like almond seed. This research thus aimed at investigating the nutritional quality of the formulated complementary diet from locally available almond seeds (Prunus amygdalus), high quality protein (QPM) and yellow maize after blending into flours. The proximate and amino acid compositions, in vitro protein qualities and functional properties of the blended flours were determined using standard methods. The in vivo studies involved feeding the weanling Wister albino rats with blended flours and commercial Cerelac (control), followed by hematological and histopathological determinations, while sensory attributes were evaluated by the semi-trained panelists. The protein contents of the flour blends (24–28%) were significantly (p < 0.05) better with adequate indispensable amino acids and improved functionalities than commercial cerelac (23%). Comparatively, the dried germinated QPM (DGQPM) has significant (p < 0.05) higher biological value (~ 37%) than fermented high QPM (FHQPM) (~ 30%), thereby indicating that the germination process improved protein quality of the diets. Besides, the in vivo data showed a positive effect of germination process as the rats fed with DGQPM has low white blood cells (30 × 102) compared to FHQPM (42 × 102) and cerelac (51 × 102). However, the fermentation process improved the packed cell volume of rats fed with FHQPM (49%) when compared to DGQPM and cerelac (47%). The formulated diets have no negative effects on the protein content (45.19–51.88 mg N/g) and weight (0.25–1.36 g) of the internal organs (liver, kidney and tissue) of the animals when compared to cerelac (53.72–55.04 mg N/g; 0.25–1.98 g), respectively. The panelists generally accepted all the formulated diets, hence encouraging their utilization in the global preparation of complimentary foods for young children to meet their nutritional needs and adding value to the locally produced underutilized almond seeds.


2009 ◽  
Vol 57 (9) ◽  
pp. 3645-3652 ◽  
Author(s):  
Sara Barrento ◽  
António Marques ◽  
Bárbara Teixeira ◽  
Paulo Vaz-Pires ◽  
Maria Leonor Nunes

Author(s):  
Shawna Holmes

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.


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