scholarly journals Chemical composition and physic-chemical stability and microbiological cereal bars with almonds native to the Mid-North of Brazil and peel pineapple.

2014 ◽  
Vol 4 (1) ◽  
pp. 11
Author(s):  
Michelle Garcêz Carvalho ◽  
Larissa Morais Ribeiro Silva ◽  
Geraldo Arraes Maia ◽  
Paulo Henrique Machado Sousa ◽  
Evânia Altina Teixeira Figueiredo ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Chemical Stability ◽  
Crude Protein ◽  
Nutritional Values ◽  
Brazilian Legislation ◽  
Fiber Protein ◽  
Pineapple Peel ◽  
Cereal Bars ◽  
Physical And Chemical

<p>Cereal bars are classified as healthy and nutritious foods, being sources of vitamins, minerals, fiber, protein and carbohydrates. Therefore, this study aimed to evaluate the chemical composition and physical and chemical stability and microbiological of cereal bars with almonds chich&aacute;, sapucaia and-nut Gurgu&eacute;ia, supplemented with pineapple peel. The cereal bars were subjected to the determination of its value energy and chemical composition (moisture, carbohydrate, lipid, crude protein, fiber and ash) and evaluate its physical and chemical stability (humidity, water activity and pH) and microbiological (<em>Salmonella</em> sp., Coliforms at 45&deg;C, coagulase positive <em>Staphylococcus</em>, <em>Bacillus cereus</em>, molds and yeasts) during 120 days of storage. The cereal bars had different nutritional values, and the cereal bar with almond chich&aacute; with the highest percentage protein, while the cereal bar with almonds sapucaia had the highest percentage lipid. The cereal bars attended the microbiological standards recommended by the Brazilian legislation, maintaining the physico-chemically and microbiologically stable during the 120 days of storage. Therefore, it is feasible to use the almonds chich&aacute;, sapucaia and-nut Gurgu&eacute;ia as well as peel pineapple in developing cereal bars.</p><p>&nbsp;</p><p><span>DOI: <a href="http://dx.doi.org/10.14685/rebrapa.v4i1.101">http://dx.doi.org/10.14685/rebrapa.v4i1.</a></span><span><a href="http://dx.doi.org/10.14685/rebrapa.v4i1.101">101</a></span></p>

scholarly journals Chemical composition and rumen degradability of byproducts available in the Amazon region

2019 ◽  
Vol 40 (6Supl3) ◽  
pp. 3605
Author(s):  
Ernestina dos Ribeiro Santos Neta ◽  
Luis Rennan Sampaio Oliveira ◽  
Rafael Mezzomo ◽  
Daiany Íris Gomes ◽  
Janaina Barros Luz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Crude Protein ◽  
Dry Matter ◽  
Nutritional Value ◽  
Palm Kernel ◽  
Neutral Detergent Fiber ◽  
Daily Diet ◽  
Pineapple Peel ◽  
Ruminal Degradability ◽  
Babassu Cake

This study evaluated the chemical composition and ruminal degradability of dry matter (DM), neutral detergent fiber corrected for ash and protein (NDFap) and crude protein (CP) in byproducts of African oil palm (palm cake, kernel or fiber), macaúba (pulp cake and kernel cake), acai (acai fruit), babassu (kernel cake) and pineapple (peel, crown and bagasse silage). Nineteen rumen-fistulated sheep were kept in individual stalls, receiving a daily diet composed of elephant grass silage and corn and soybean concentrate. After preparation in nylon bags, the byproduct samples were incubated for 0, 3, 6, 12, 16, 18, 24, 48, 72, 96, 120 and 144 hours, with three replicates of each ingredient per incubation time. The divergence between the protein nutritional value and energy nutritional value, based on discriminatory variables between groups, was estimated by cluster analysis. The effective degradability of DM, NDFap and CP for the different byproducts was, respectively, 35.9, 26.9 and 59.0% for palm cake; 48.3, 34.3 and 76.4% for palm kernel; 21.1, 6.6 and 50.3% for palm fiber; 34.3, 15.0 and 52.8% for macaúba pulp cake; 58.1; 63.0 and 51.6% for macaúba kernel cake; 49.7, 49.6 and 41.8% for babassu cake; 53.4, 40.5 and 79.8% for pineapple bagasse silage; and 21.3, 17.0 and 38.9% for acai fruit. Based on their NDFap and CP characteristics, the feeds were clustered in up to four different groups.

scholarly journals Peat decomposition – shaping factors, significance in environmental studies and methods of determination; a literature review

Geologos ◽  
2016 ◽  
Vol 22 (1) ◽  
pp. 61-69 ◽  
Author(s):  
Danuta Drzymulska
Keyword(s):  
Chemical Composition ◽  
Literature Review ◽  
Ground Water ◽  
Environmental Conditions ◽  
Meteoric Water ◽  
Climatic Conditions ◽  
Review Of Literature ◽  
Forming Process ◽  
Physical And Chemical

Abstract A review of literature data on the degree of peat decomposition – an important parameter that yields data on environmental conditions during the peat-forming process, i.e., humidity of the mire surface, is presented. A decrease in the rate of peat decomposition indicates a rise of the ground water table. In the case of bogs, which receive exclusively atmospheric (meteoric) water, data on changes in the wetness of past mire surfaces could even be treated as data on past climates. Different factors shaping the process of peat decomposition are also discussed, such as humidity of the substratum and climatic conditions, as well as the chemical composition of peat-forming plants. Methods for the determination of the degree of peat decomposition are also outlined, maintaining the division into field and laboratory analyses. Among the latter are methods based on physical and chemical features of peat and microscopic methods. Comparisons of results obtained by different methods can occasionally be difficult, which may be ascribed to different experience of researchers or the chemically undefined nature of many analyses of humification.

Chemical Composition and Nutritive Value of Protein of the Pea Seeds - Effect of Harvesting Year and Variety

2011 ◽  
Vol 75 (1) ◽  
pp. 57-69 ◽  
Author(s):  
Anna Kotlarz ◽  
Agnieszka Sujak ◽  
Wacław Strobel ◽  
Wilhelm Grzesiak
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Crude Oil ◽  
Crude Protein ◽  
Nutritive Value ◽  
Amino Acid Content ◽  
Crude Fibre ◽  
Nutritional Values ◽  
Fiber Fractions ◽  
Pea Seeds

Chemical Composition and Nutritive Value of Protein of the Pea Seeds - Effect of Harvesting Year and VarietyWe tested nutritional usability of pea seeds (Pisum sativumL.) at full maturity. Four white-flowering and 5 colour-flowering new Polish cultivars were compared. We determined proximate composition of ground seeds collected over 4 years period as well as amino acids, minerals (Ca, P, Na, K), tannins and fiber fractions (NDF, ADF, ADL). The seeds contained between 224 and 260 g·kg-1of crude protein which was rich in Lys (6.8±0.8 g) but poor in Met+Cys (2.0±0.2 g·16 g-1N). The amount of tannins (as tannic acid equivalent) in white-flowering cvs was 4.3±0.9 g and in colour-flowering - 7.4±2.2 g. The calculated protein nutritional values were compared against amino acid standards of human and animal nutrition and the whole egg protein. Effects of the cropping year and variety variance in respect of chemical composition of seeds were examined. Crude protein, crude oil, N-free extractives, tannins, K, amino acid content: Leu, Phe+Tyr and Ala content were influenced significantly by the cultivar, while the cropping year had a significant influence on dry matter, crude ash, crude protein, crude fibre, crude oil, N-free extractives ADF and ADL fiber fractions, content of P, Na and K, most of the amino acid levels and on nutritional values of the protein measured by means of CS and EAAI indices.

Chemical Composition and Digestibility of Vetch (Vicia sativa) and Bitter Vetch (Vicia ervilia)

1998 ◽  
Vol 1998 ◽  
pp. 90-90
Author(s):  
M. M. Tabatabaie ◽  
F. Kafilzadeh
Keyword(s):  
Chemical Composition ◽  
Crude Protein ◽  
Basal Diet ◽  
Grain Legumes ◽  
Vicia Sativa ◽  
Nutritional Values ◽  
North West ◽  
Rural Farmers ◽  
Bitter Vetch ◽  
Wide Range

Vetch (Vicia sativa) and Bitter Vetch (Vicia ervilia) are two grain legumes cultivated in many areas of Iran particularly in the west and north west. They grow under a wide range of environmental condition and are quite resistant to low rainfall. These seeds are traditionally used at a moderate level as a part of a ration for dairy cows and fattening lambs by rural farmers. They are considered as a feed with a high crude protein content. However little is known about their nutritional values for ruminants. In this study the two grain legumes were evaluated in terms of their chemical composition and digestibility in sheep fed straw as a basal diet.

Determination of Quality and Chemical Composition of Silages Obtained from Narbonne Vetch (Vicia narbonensis) and Barley (Hordeum vulgare) Composition

2020 ◽  
Author(s):  
Nizamettin Turan
Keyword(s):  
Chemical Composition ◽  
Hordeum Vulgare ◽  
Crude Protein ◽  
Dry Matter ◽  
Neutral Detergent Fiber ◽  
Hordeum Vulgare L ◽  
Vicia Narbonensis ◽  
Feed Value

Research was conducted to determine the quality and chemical composition of silages obtained by mixing in different ratios of narbonne vetch (Vicia narbonensis L.) and barley (Hordeum vulgare L.) grown in rabi season of 2017-2018 in Eastern Anatolia, Turkey. In the study we studied the pure sowings of barley and narbonne vetch and their mixtures (20, 30, 40, 50, 60, 70, 80% of narbonne vetch (N) + 80, 70, 60, 50, 40, 30, 20% of barley (B). The values of ADF (acid detergent fiber), NDF (neutral detergent fiber), DDM (digestible dry matter), DMI (dry matter intake), DM (dry matter), CP (crude protein) and RFV (relative feed value) of silages of analyzed were respectively 33.38, 33.73, 62.89, 3.57, 24.69, 15.50%, 174.64. We also founded that LA (lactic acid), AA (acetic acid), BA (butyric acid), PA (propionic acid) and Ca, P, Mg, K and pH of silages investigated were respectively 1.60, 0.57, 0.42, 0.06, 1.17, 0.53, 0.25, 3.51% and 3.80. Our results shows that silages with high narbonne vetch were higher quality values for CP, ADF, NDF, DM, RFV, DDM, DMI, Ca, Mg, LA which determined chemical composition and feeding quality of silages. As a result, it is suggested that mixture silages with narbonne vetch (80%) and the barley ratio (20%) have important advantages for some properties of silages.

Determination of Chemical Composition and Nutritional Values of Moringa oleifera Leaves

2011 ◽  
Vol 10 (3) ◽  
pp. 264-268 ◽  
Author(s):  
Charles Windepagnagd Yameogo ◽  
Marcel Daba Bengaly ◽  
Aly Savadogo ◽  
Philippe Augustin Nikiema ◽  
Sabadenedyo Alfred Traore
Keyword(s):  
Chemical Composition ◽  
Moringa Oleifera ◽  
Nutritional Values ◽  
Moringa Oleifera Leaves

scholarly journals In vitro degradation dynamics of neutral detergent fiber and silage quality of waste from production of heart of palm of peach palm

2021 ◽  
Vol 22 ◽  
Author(s):  
Samuel Galvão de FREITAS ◽  
Geraldo Fábio Viana BAYÃO ◽  
Augusto César de QUEIROZ ◽  
Robérson Machado PIMENTEL ◽  
Carlos Magno ROCHA Junior ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Crude Protein ◽  
Leaf Sheath ◽  
Neutral Detergent Fiber ◽  
In Vitro Degradation ◽  
Fermentation Profile ◽  
Fermentation Parameters

ABSTRACT The objective of the present work was to evaluate the chemical composition, fermentation profile, and degradation parameters of the neutral detergent fiber of three silages made with the waste from production of heart of peach of palm, which consisted of leaf, leaf sheath, and their compound (55% leaf and 45% leaf sheath). The waste was packed in experimental silos and open after sixty days of fermentation; silage samples were collected for determination of chemical composition and degradation parameters of neutral detergent fiber at 0, 3, 6, 9, 12, 24, 36, 48, 72, and 96 h of incubation in vitro. A difference was detected in the dry matter, crude protein, neutral detergent fiber, acid detergent fiber, and lignin contents between the three types of silage. The leaf silage showed a higher fractional degradation rate and a higher potentially digestible fraction of neutral detergent fiber over the 96 h of incubation. As for the fermentative parameters, silage made with the leaf showed a higher pH (3,79) and lactic acid (1,18%), acetic acid (0,39%) and propionic acid (0,24%). The butyric acid was higher for compound silage (0,012%) and ammoniacal nitrogen was higher for sheath silage (0,94%). The leaf silage displayed better chemical characteristics, fermentation parameters and in vitro degradability properties, proving to be the silage with best nutritional value for feeding ruminants.

scholarly journals Assessment of Physical and Chemical Stability of Different Magnesium Compounds in Tablets

2020 ◽  
Vol 71 (2) ◽  
pp. 22-29
Author(s):  
Corina Moisa ◽  
Delia Mirela Tit ◽  
Diana Uivarosan ◽  
Oana Cadar ◽  
Lavinia Cristina Moleriu ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Chemical Stability ◽  
Daily Intake ◽  
Agricultural Products ◽  
Magnesium Concentration ◽  
Expiry Date ◽  
Magnesium Compounds ◽  
Prevention And Treatment ◽  
Magnesium Cation ◽  
Physical And Chemical

Modern lifestyle, excessive chemicalization of agricultural products, excessive processing and refining of food, cause a decrease in daily intake of magnesium, cation with an extremely important role in prevention and treatment of many diseases. As a result, there arises the need for extra magnesium intake in the form of dietary supplements. In this study were evaluated the physical and chemical stability of magnesium-containing tablets, depending on the active compound and the excipients used. Magnesium tablets in the form of orotate, lactate, citrate, oxide and hydroxide were taken into study and physical and chemical stability were observed over the validity period, at 6 and at 12 months after expiry date. There were no changes in physical and chemical stability during the validity period of the studied tablets. At 6 months after the expiry date, were observed variations in chemical composition with decrease in magnesium concentration to 98% of the declared value, only in the case of tablets containing magnesium lactate. At 12 months, the magnesium concentration decreased in all analysed samples, with no statistically significant differences (p[0.05) between the types of magnesium compounds � 95% for the orotate, 93% for the lactate, 90% for the oxide and hydroxide, respectively 85% for citrate. The results of this study indicate the therapeutically safety for using these tablets 6 months after the expiry date.

Chemical Composition and Digestibility of Vetch (Vicia sativa) and Bitter Vetch (Vicia ervilia)

1998 ◽  
Vol 1998 ◽  
pp. 90-90
Author(s):  
M. M. Tabatabaie ◽  
F. Kafilzadeh
Keyword(s):  
Chemical Composition ◽  
Crude Protein ◽  
Basal Diet ◽  
Grain Legumes ◽  
Vicia Sativa ◽  
Nutritional Values ◽  
North West ◽  
Rural Farmers ◽  
Bitter Vetch ◽  
Wide Range

Vetch (Vicia sativa) and Bitter Vetch (Vicia ervilia) are two grain legumes cultivated in many areas of Iran particularly in the west and north west. They grow under a wide range of environmental condition and are quite resistant to low rainfall. These seeds are traditionally used at a moderate level as a part of a ration for dairy cows and fattening lambs by rural farmers. They are considered as a feed with a high crude protein content. However little is known about their nutritional values for ruminants. In this study the two grain legumes were evaluated in terms of their chemical composition and digestibility in sheep fed straw as a basal diet.

scholarly journals Relationships Between and Within Physical and Chemical Constituents and in Vitro True Digestibility in Tropical Forage Grasses

1969 ◽  
Vol 58 (4) ◽  
pp. 437-447
Author(s):  
J. A. Arroyo-Aguilú ◽  
J. Coward-Lord
Keyword(s):  
Chemical Composition ◽  
Crude Protein ◽  
Chemical Constituents ◽  
Neutral Detergent Fiber ◽  
Chemical Components ◽  
Forage Grasses ◽  
Nitrogen Free Extract ◽  
True Digestibility ◽  
Physical And Chemical

All parameters of chemical composition and in vitro true digestibility (IVTD) were related by simple and/or multiple correlation and/or regression coefficients in 60 samples of forage grasses representing 10 forages at 6 stages of growth. Dry matter, neutral-detergent fiber (NDF), acid-detergent fiber (ADF), lignin (L), cellulose (C), silica (Si), crude fiber (CF), and nitrogen-free extract (NFE) were positively correlated while crude protein (CP), hemicellulose (H), ether extract (EE), and ash (A) were negatively correlated with age. Crude protein was negatively correlated with all parameters except H, EE, and A. Hemicellulose was nore significantly related to the Goering and Van Soest fractions than to the A.O.A.C. fractions. Silica was correlated in a highly significant way with age, DM, ADF, and H only. In vitro true digestibility was negatively correlated with age, NDF, ADF, L, C, Si, L/ADF, L/H, L/C, CF, and NFE and positively correlated with CP, H, H/C, EE, and A. Multiple regression analyses indicated that, of the total variance in IVTD, 85 percent was attributable to the influences of NDF (48%), L (19%), Si (10%), EE (2%), CP (4%), and ADF (2%). From this regression and from other regressions, it was established that CP and ADF, or L, C, and Si, exerted the greatest influence upon IVTD. In line with this, it was determined that 81 percent was attributable to the influences of C (41%), H (1%), L (30%), and Si (9%) and that 85 percent was attributable to the influences of CP (69%), C (3%), L (7%), and Si (6%). Finally, it was determined that CP and lignification explained 69 and 7 percent, respectively, of the influences in IVTD. These data suggested that IVTD was highly dependent not only upon CP and lignification but also upon C and Si, or ADF, as forage grasses advanced in maturity from 30 to 180 days of growth. The equation: % IVTD = 96.85 + 0.62 (% CP) - 0.51 (% C) - 2.59 (% L) - 2.34 (% Si), best explained and estimated IVTD from chemical composition. It may be concluded that various chemical components of the grasses, namely, CP, C, L, and Si, may be utilized to estimate IVTD, without sacrificing accuracy and thus reducing time otherwise required and the cost otherwise incurred.

Sign in / Sign up

Export Citation Format

Share Document