Novel Protein Sources: An Overview of Food Regulations

2021 ◽  
pp. 407-427
Author(s):  
Malik Altaf Hussain
Keyword(s):  
Protein Sources ◽  
Novel Protein ◽  
Food Regulations

scholarly journals Aquatic weeds as novel protein sources: Alkaline extraction of tannin-rich Azolla

2019 ◽  
Vol 24 ◽  
pp. e00368 ◽  
Author(s):  
Paul Brouwer ◽  
Klaas G.J. Nierop ◽  
Wouter J.J. Huijgen ◽  
Henriette Schluepmann
Keyword(s):  
Alkaline Extraction ◽  
Aquatic Weeds ◽  
Protein Sources ◽  
Novel Protein

scholarly journals PSIII-20 Use of legumes and yeast as main protein sources in extruded canine diets

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 272-273
Author(s):  
Lauren M Reilly ◽  
Fei He ◽  
Heather Mangian ◽  
Jolene Hoke ◽  
Gary Davenport
Keyword(s):  
Crude Protein ◽  
Complete Blood Count ◽  
Latin Square ◽  
Peanut Flour ◽  
Protein Sources ◽  
Normal Ranges ◽  
Main Protein ◽  
Green Lentils ◽  
Minimal Information ◽  
Novel Protein

Abstract Plant-based protein sources have gained popularity as consumer demand for grain-free and novel protein sources increase. However, minimal information is available about the effects on digestibility, gastrointestinal tolerance, and fermentative end-products of novel plant-based proteins in dogs. Therefore, the objective of this study was to evaluate legumes and yeast as protein sources in extruded canine diets. Five diets were formulated to be isocaloric and isonitrogenous with either garbanzo beans (GB), green lentils (GL), peanut flour (PF), dried yeast (DY), or poultry byproduct meal (CON) as the primary protein source. Ten, adult, female beagles (mean age: 5.0 ± 1.2 years, mean BW: 11.9 ± 1.3 kg) were used in a replicated 5x5 Latin square design. Each 14 d period consisted of a 10 d diet adaptation followed by a 4 d total fecal and urine collection. At the end of each period, 5 mL of blood was collected and analyzed for a complete blood count and serum chemistry. Serum metabolites were within normal ranges and all dogs remained healthy throughout the study. Fecal scores, evaluated on a 5-point scale, were considered ideal and did not differ among treatments. Apparent total tract digestibility (ATTD) of dry matter and organic matter was highest (P < 0.05) for CON (86.3% and 91.2%, respectively) and PF (85.6% and 90.3%, respectively) and lowest (P < 0.05) in dogs fed the DY diet (80.1% and 84.3%, respectively). GL had the lowest (P < 0.05) crude protein ATTD (81.5%) with no differences among other treatments (84.6% average). Dogs fed CON, PF, and GB diets had the highest (P < 0.05) acid hydrolyzed fat ATTD, with an average of about 94%. In conclusion, novel plant-based protein sources and yeast are comparable to traditional poultry byproduct meal diet and are appropriate protein sources for canine diets.

scholarly journals Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 600
Author(s):  
Konstantina Kyriakopoulou ◽  
Julia K. Keppler ◽  
Atze Jan van der Goot
Keyword(s):  
Special Focus ◽  
Muscle Type ◽  
Plant Materials ◽  
Protein Sources ◽  
Sustainable Products ◽  
Alternative Approach ◽  
The Common ◽  
Analogue Research ◽  
Novel Products ◽  
Novel Protein

Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).

scholarly journals Use of precision-fed cecectomized rooster assay and digestible indispensable amino acid scores to characterize plant- and yeast-concentrated proteins for inclusion in canine and feline diets1,2

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Lauren M Reilly ◽  
Patrick C von Schaumburg ◽  
Jolene M Hoke ◽  
Gary M Davenport ◽  
Pamela L Utterback ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
Protein Sources ◽  
Protein Concentrates ◽  
Indispensable Amino Acid ◽  
Limiting Amino Acid ◽  
Adult Cats ◽  
Novel Protein

Abstract Increased consumer interest in high-quality and novel protein sources has driven the demand for the inclusion of protein-rich ingredients in companion animal diets. Novel protein concentrates, with protein contents of at least 50%, have been used to satisfy these consumer demands. However, minimal information is available regarding the macronutrient composition and protein quality of these ingredients that is needed for proper formulation of pet foods. Therefore, the objectives of this study were to determine the macronutrient and amino acid compositions, standardized amino acid digestibility according to the precision-fed rooster assay, and protein quality using digestible indispensable amino acid score (DIAAS like) of pea protein (PP), potato protein (POP), faba bean protein (FBP), soy protein concentrate (SPC), and dried yeast (DY). Precision-fed rooster assays were conducted using cecectomized roosters to calculate standardized amino acid digestibility and true metabolizable energy corrected for nitrogen (TMEn). For all five protein concentrates, all essential amino acids were highly digestible (88.0% to 96.3%, dry matter basis) with differences (P < 0.05) in only lysine, methionine, and tryptophan digestibilities. The TMEn values were highest for POP (4.22 kcal/g) and DY (3.61 kcal/g). The DIAAS-like values for adult dogs indicated that methionine was the first-limiting amino acid in all protein concentrates except POP, where the first-limiting amino acid was tryptophan. Using Association of American Feed Control Officials (AAFCO)-recommended values for adult cats, DIAAS-like values for methionine were lowest (P < 0.05) for FBP at 81.5%, with all other amino acids for all protein concentrates over 100%. The National Research Council (NRC)-recommended allowances for adult cats indicated that DIAAS-like methionine values for PP (92.7%) and FBP (73.8%) were significantly lower (P < 0.05) with these being the first-limiting amino acids, with the remaining amino acids above 100% for the other protein concentrates. The protein quality and high essential amino acid digestibility of these protein concentrates indicate that they would be viable protein sources in canine and feline diets. However, additional complementary protein sources should be included to meet the requirements of all essential amino acids.

Trends and Motivations for Novel Protein Sources and Contribution towards Food Security

2021 ◽  
pp. 1-16
Author(s):  
Malik Altaf Hussain ◽  
William Riley ◽  
Alaa El-Din A. Bekhit
Keyword(s):  
Food Security ◽  
Protein Sources ◽  
Novel Protein

scholarly journals Adaptation of Livestock to New Diets Using Feed Components without Competition with Human Edible Protein Sources—A Review of the Possibilities and Recommendations

Animals ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 2293
Author(s):  
Marinus F.W. te Pas ◽  
Teun Veldkamp ◽  
Yvette de Haas ◽  
André Bannink ◽  
Esther D. Ellen
Keyword(s):  
Selective Breeding ◽  
Present Knowledge ◽  
Production Costs ◽  
Protein Sources ◽  
Livestock Feed ◽  
Alternative Protein ◽  
Protein Feed ◽  
Potential Use ◽  
Edible Protein ◽  
Novel Protein

Livestock feed encompasses both human edible and human inedible components. Human edible feed components may become less available for livestock. Especially for proteins, this calls for action. This review focuses on using alternative protein sources in feed and protein efficiency, the expected problems, and how these problems could be solved. Breeding for higher protein efficiency leading to less use of the protein sources may be one strategy. Replacing (part of) the human edible feed components with human inedible components may be another strategy, which could be combined with breeding for livestock that can efficiently digest novel protein feed sources. The potential use of novel protein sources is discussed. We discuss the present knowledge on novel protein sources, including the consequences for animal performance and production costs, and make recommendations for the use and optimization of novel protein sources (1) to improve our knowledge on the inclusion of human inedible protein into the diet of livestock, (2) because cooperation between animal breeders and nutritionists is needed to share knowledge and combine expertise, and (3) to investigate the effect of animal-specific digestibility of protein sources for selective breeding for each protein source and for precision feeding. Nutrigenetics and nutrigenomics will be important tools.

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