scholarly journals Nitrogen content, dietary fiber, and digestibility in algal food products

2010 ◽  
Vol 28 (No. 1) ◽  
pp. 27-35 ◽  
Author(s):  
L. Mišurcová ◽  
S. Kráčmar ◽  
B. Klejdus ◽  
J. Vacek
Keyword(s):  
Dietary Fiber ◽  
Green Algae ◽  
Total Nitrogen ◽  
Brown Algae ◽  
Food Products ◽  
In Vitro Digestibility ◽  
Algal Food ◽  
Porphyra Tenera ◽  
Nitrogen Contents

The basic nutritional aspects and parameters of freshwater and marine algal food products are described. Blue-green algae (<I>Spirulina pacifica, S. platensis</I>), green algae (<I>Chlorella pyrenoidosa</I>), red algae (<I>Palmaria palmata, Porphyra tenera</I>), and brown algae (<I>Eisenia bicyclis, Hizikia fusiformis, Laminaria japonica, Undaria pinnatifida</I>) were used for this purpose. The ash content, total nitrogen, dietary fibers, and in vitro digestibility of the above-mentioned algal species were studied. The ash contents amounted to 8–11% (for freshwater) and 9–33% (for marine) of the weights of the algal samples. The total nitrogen contents were analysed using a modified Winkler’s method; in the process, higher nitrogen contents were observed in freshwater algae than in marine ones. For the analysis of dietary fiber contents, the instrument Ankom<sup>220</sup> Fibre Analyser was used. The marine brown algae species were generally assigned higher contents of dietary fiber than the freshwater algal products. The results of the dietary fiber analysis differed with the methodologies used. Pepsin, pancreatin, and a combination of both were applied for the study of <I>in vitro</I> digestibility. Generally, brown algae showed the worst digestibility in comparison with other algal food products.

Effect of Dietary Fiber Constituents on the In Vitro Digestibility of Casein

1982 ◽  
Vol 47 (2) ◽  
pp. 556-560 ◽  
Author(s):  
J. C. ACTON ◽  
L. BREYER ◽  
L. D. SATTERLEE
Keyword(s):  
Dietary Fiber ◽  
In Vitro Digestibility

scholarly journals IN-VITRO DIGESTIBILITTY OF BARLEY GRAINS TREATED WITH UREA: IN-VITRO STUDY

2017 ◽  
Vol 48 (4) ◽  
Author(s):  
Tawfeeq & et al.
Keyword(s):  
Nitrogen Content ◽  
Total Nitrogen ◽  
In Vitro Study ◽  
Barley Grain ◽  
Total Nitrogen Content ◽  
In Vitro Digestibility ◽  
Bean Meal ◽  
Barley Grains ◽  
Soya Bean Meal

This study was conducted in a central laboratory of Agriculture College\ University of Baghdad, to study the effect of treated barley grains with urea as 1: 1 urea: barley grain (w:w) with or without heating on the in-vitro digestibility, total nitrogen content and releasing urea, the results showed a high significant increases (P<0.01) in total nitrogen content of treated barley grains with urea compared with non-treated, where it was 14.77% for barley soaked 24 hours with urea and 17.18% for barley- urea treated with heat and pressure in compared to 2.15% for untreated barley grains. There were continuity in urea production from barley grains soaked with urea for most times 0, 10, 20, 30, 60,120,180, and 240 minutes and a highly significant (P<0.01) compared to barley grains treated with urea. There were no significant differences in the in-vitro digestibility for concentrated rations when substituted treated barley grains with soya bean meal. In conclusion: we can use barley grains soaked with urea for ruminant feeding without side effects in contrast direct feeding of urea.

The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends

2017 ◽  
Vol 8 (10) ◽  
pp. 3654-3663 ◽  
Author(s):  
C. Arribas ◽  
B. Cabellos ◽  
C. Sánchez ◽  
C. Cuadrado ◽  
E. Guillamón ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Foods ◽  
Nutritional Composition ◽  
In Vitro Digestibility ◽  
Gluten Free ◽  
Flour Blends ◽  
The Impact

Novel extruded gluten-free snack-type functional foods based on rice, pea and carob flours.

Comparison of the diets of goats and sheep on a Casuarina cristata - Heterodendrum oleifolium woodland community in western New South Wales

1975 ◽  
Vol 15 (72) ◽  
pp. 45 ◽  
Author(s):  
AD Wilson ◽  
JH Leigh ◽  
NL Hindley ◽  
WE Mulham
Keyword(s):  
Animal Species ◽  
New South ◽  
New South Wales ◽  
In Vitro Digestibility ◽  
Sheep And Goats ◽  
South Wales ◽  
Nitrogen Contents ◽  
Stocking Rates ◽  
Semi Arid

The diets of sheep and feral goats grazing a semi-arid woodland in western New South Wales were assessed using oesophageal fistulated animals. The diet of the goats consisted largely of browse, with the leaves of Heterodendrum oleifolium (rosewood) a consistent component, although a large proportion of herbaceous material (mainly Bassia spp.) was eaten on occasions. The sheep showed a preference for the pasture species Stipa variabilis (spear grass) and Bassia spp. (copper burrs). When these plants were not available they were replaced in the diet by a higher proportion of browse, mainly of the tree Casuarina cristata (belah). Nitrogen contents of the diets ranged from 1.6 per cent to 3.0 per cent, with that of the goats generally being greater than that of the sheep. In vitro digestibility data indicated comparable values for both animal species, with lower values occurring under higher stocking pressures. The woody weed Eremophila sturtii (turpentine) was ignored by both sheep and goats at all stocking rates. Another weed shrub Cassia eremophila var. platypoda (punty) was browsed very sparingly. This indicates that the use of goats in an attempt to eliminate established stands of these species is unlikely to be successful at low to moderate stocking rates.

In-vitro effect of Artemisia absinthium (Titween) on digestibilityand rumen parameters of small ruminants

2017 ◽  
Author(s):  
A. Ishfaq ◽  
A. R. Bhat ◽  
A. M. Ganai ◽  
Y. A. Beigh ◽  
G. G. Sheikh ◽  
...  
Keyword(s):  
Total Nitrogen ◽  
Volatile Fatty Acids ◽  
Small Ruminants ◽  
Ammonia Nitrogen ◽  
In Vitro Digestibility ◽  
Artemisia Absinthium ◽  
Rumen Ph ◽  
Vitro Analysis ◽  
Vitro Effect

The current study was carried out to evaluate the effect of Artemisia absinthium on in-vitro digestibility and rumen parameters of small ruminants. Initially chemical analysis of Artemisia Absinium was carried out along with other feed ingredients. The complete feed for small ruminants was fortified with Artemisia absinthium @ 0, 1, 2, 3, 4 and 5%, and was subjected to in-vitro analysis to determine their DM, OM, and NDF digestibility. The levels were also evaluated for various rumen parameters like pH, Total volatile fatty acids (TVFA), Total nitrogen, nitrogen fractions (NH3-N, TCA- ppt. N, NPN). Significant (P less than0.05) increase in in-vitro digestibility was reported at the 4% fortification level of Artemisia absinthium. The studies on rumen parameters revealed that the differences in rumen pH and NPN values were statistically non-significant (P>0.05) among different fortification levels. However significant (P less than 0.05) differences were observed in TVFA, total nitrogen and TCA ppt. nitrogen was significantly higher in 4% fortification level. Ammonia nitrogen was found significantly (P less than 0.05) lower in 3 and 4% fortification levels.

scholarly journals In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W1/O/W2) emulsions containing sodium carboxymethyl cellulose

2019 ◽  
Vol 10 (9) ◽  
pp. 6110-6120 ◽  
Author(s):  
Gustavo R. Velderrain-Rodríguez ◽  
Laura Salvia-Trujillo ◽  
Abraham Wall-Medrano ◽  
Gustavo A. González-Aguilar ◽  
Olga Martín-Belloso
Keyword(s):  
Phenolic Compounds ◽  
Carboxymethyl Cellulose ◽  
Food Products ◽  
Sodium Carboxymethyl Cellulose ◽  
In Vitro Digestibility ◽  
Oil In Water ◽  
Mango Peel ◽  
Peel Extract

Water-in-oil-in-water emulsions represent an alternative to incorporate phenolic compounds (PC) from mango peel into food products. The emulsions' digestibility and subsequent PC release are affected in the presence of carboxymethyl cellulose.

scholarly journals In vitro digestibility and the characteristics of puffed products from different degrees of milling and moisture content of adlay grain (Coix lacryma – jobi L.)

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 371-378
Author(s):  
Tensiska ◽  
Y. Cahyana ◽  
B. Nurhadi ◽  
W.D. Desani ◽  
E. Subroto
Keyword(s):  
Moisture Content ◽  
Experimental Method ◽  
Initial Moisture Content ◽  
Food Products ◽  
In Vitro Digestibility ◽  
Whole Grain ◽  
Organoleptic Characteristics ◽  
Degree Of Milling ◽  
Slowly Digestible Starch

Adlay (Coix lacryma–jobi L.) is one of the cereals that can be developed into slowdigesting instant food. The degree of milling and moisture content of cereals can affect the digestibility of the food products. The purpose of this study was to determine the proper degree of milling and moisture content of adlay seeds so that a puffing product with high slowly digestible starch (SDS) content and organoleptic characteristics acceptable to the panelists was produced. This study used an experimental method consisting of two main treatments: the degree of milling (whole grain and polished) and the moisture content of adlay seeds (10%, 13%, 16%, and 19%). In vitro digestibility was measured by used pancreatic porcine α-amylase. The results showed that puffed adlay with the highest SDS and organoleptic characteristics that were still acceptable to the panelists was puffed polished adlay with an initial moisture content of 13%. The adlay puffed had SDS of about 35.98%, hardness 2795.83 gf, degree of gelatinization 67.90%, the moisture content of 5.94%, and rehydration power of 59.40%. The preferences for color, taste, aroma, and after-taste of adlay puffed were in the normal category while the texture was in the preferred category.

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