scholarly journals Determination of the in vitro digestibility and nutrient content of commercial premium extruded foods with different types of protein content for adult dogs

2020 ◽  
Vol 65 (No. 6) ◽  
pp. 233-249
Author(s):  
K Kara
Keyword(s):  
Nutrient Content ◽  
Gas Production ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Chemical Compositions ◽  
Fish Meat ◽  
Diethyl Ether Extract ◽  
General Evaluation ◽  
Production Values ◽  
Different Types

The purpose of this study was to compare the in vitro digestibility levels and chemical compositions of commercial extruded dry-type adult dog foods with different types of protein contents [fish meat (F-dog foods) (n = 7), lamb meat (L-dog foods) (n = 9), or poultry meat (P-dog foods) (n = 8)]. The in vitro digestion values of premium commercial dog foods were examined at three stages: gastric digestion, small intestine digestion and large intestine digestion/fermentation. The metabolisable energy (ME), crude protein (CP), starch, diethyl ether extract (EE) and ash contents and the in vitro cumulative gas production values of all the premium dog foods differed significantly among the commercial brands in the same category (F-, L- or P-dog foods) (P < 0.05). The crude fibre (CF) and the CP/1 000 kcal ME values of the F- and P-dog foods demonstrated a significant difference among the commercial brands (P < 0.05). The organic matter disappearance (OMd) values of the L-dog foods showed a significant difference among the commercial brands (P < 0.05); but the OMd values of the F- and P-dog foods did not differ among the commercial brands (P > 0.05). The average values of the OMd for the F-dog foods were more rapid than the average for the L- and P-dog foods, in the evaluation of all the foods (P = 0.001). Besides, the price of the L-dog foods was positively correlated with the OMd and CP of the L-dog foods; however, it was negatively correlated with the NFE (nitrogen free extract) and CHO (total carbohydrates) of the L-dog foods (P < 0.05). The CP values of the L-dog foods were positively correlated with the OMd values (P < 0.05). Although price is an important determinant of food quality in the L-dog foods, it is not in the F- and P-dog foods. In the general evaluation of all the dog foods, there was no correlation among the food price and the digestibility and the nutrient content for all of the premium dog foods. The present study indicated that the energy, nutrient matter and digestibility of premium dog foods changed with the change in the variety and the amount of the feedstuffs. The digestibility of the dog foods with the fish meat were higher than those of the other dog foods. The amount of protein that an adult dog will receive with 1 000 kcal of DM (dry matter) consumption of premium dog foods with fish meat and chicken meat, varied among the brands. This point showed the need to pay attention to the food consumption amount of the dogs and the energy-protein balance in their diets, especially dog foods with fish meat and chicken meat.

scholarly journals Association of food patterns with different forms of small intestinal bacterial overgroth syndrome and treatment efficacy

2019 ◽  
Vol 91 (10) ◽  
pp. 82-90
Author(s):  
V I Pilipenko ◽  
V A Isakov ◽  
S V Morozov ◽  
A V Vlasova ◽  
M A Naydenova
Keyword(s):  
Breath Test ◽  
Gas Production ◽  
Poultry Meat ◽  
Control Group ◽  
Results Of Treatment ◽  
Food Patterns ◽  
Source Data ◽  
Different Types ◽  
Small Intestinal ◽  
And Control

Aim. To assess food patterns in patients with different types of SIBO and their impact onto the course and treatment outcomes. Materials and methods. The data of 988 patients who signed informed consent surved as a source data. On the basis of lactulose breath test (LBT; GastroCH4eck, Bedfont, UK), the patients were selected into one of the studied groups: SIBO-H2, SIBO-CH4, SIBO-CH4-H2 and control. Twenty - four hours food recall test was used to analyze nutritional habits. In patients with SIBO-H2, standard treatment with Tilichinol 100 mg/Tilbrochinol 200 mg (Intetrix, Beaufour-Ipsen International, France) 2 caps BID for 10 days) was provided. Efficacy of treatment was assessed on the bass of the result of LBT 2 month after treatment completion. Mann-Whitney T test (Statistica 10, StatSoft, USA) was used to compare nutritional patterns in patients with or without SIBO, in different types of SIBO and in accordance to the results of treatment. Results and discussion. Nine hundred eighty eight patients were enrolled. On the basis of hydrogene breath test they were divided into 4 main groups: SIBO of hydrogen - producing flora (SIBO-H2, n=526), methane - producing flora (SIBO-CH4, n=129), SIBO with hyperproduction of methane and hydrogene (SIBO-CH4-H2, n=225). The control group consisted of 108 patients with no no excessive gas production on LBT. In contrast to controls, nutritional patterns of patients with SIBO were characterized by low dietary fiber and amount of red meat dishes in the rations. Those with SIBO-CH4 consumed more fruits (p=0.03), vegetables (p=0.003), and fish (p=0.026), compared to those with other variants of SIBO and the control group. Nutritional patterns of SIBO-H2 group were characterized by larger amount of poultry meat consumption (p=0.026) compared to other SIBO groups and controls. In SIBO-H2 “cured” group greater amounts of buckwheat (p

scholarly journals EFEK JENIS DAGING UNGGAS YANG BERBEDA TERHADAP KUALITAS ORGANOLEPTIK ABON

2019 ◽  
Vol 7 (1) ◽  
pp. 14-19
Author(s):  
Navly Comilo Tiven ◽  
Marcus Veerman ◽  
Hartina Pembuain
Keyword(s):  
Chicken Meat ◽  
Coconut Milk ◽  
Poultry Meat ◽  
Breast Meat ◽  
Randomized Design ◽  
Different Types

This study aims was to determine the effect of different types of poultry meat on organoleptics quality of abon. As much as 500 grams of breast meat from three types of poultry (Arabian chicken, Manila duck and pigeon) are made into abon. Boiled meat, torn to lenght, mixed evenly with spices then boiled until cooked. Add the coconut milk, cooked on low fire while stirred until the coconut milk dries, then fries using oil over low fire for 10-15 minutes, then drained to remove the oil. The abon is served in 3 different places, then tested organoleptic (color, aroma, texture, taste and preference) by 15 untrained panelists. The data obtained were analyzed by variance for complete randomized design. The results showed that the use of different poultry meat had a significant on color (P<0.01) and texture (P<0.05) of abon. The abon of pigeon meat tend to be brown, compared to abon of Arabic chicken and Manila ducks. The abon of Arabic chicken meat, the texture tends to be smooth, compared to the abon of Manila duck and pigeons. It can be concluded that for color, abon of pigeon meat is better, while for texture, abon of Arabic chicken meat is better.

Incidence of Staphylococcus aureus and its Enterotoxins in Chicken Meat and its Products

2020 ◽  
Keyword(s):  
Public Health ◽  
Staphylococcus Aureus ◽  
Health Hazard ◽  
Chicken Meat ◽  
Isolation Technique ◽  
Mean Values ◽  
Unsaturated Fat ◽  
Permissible Limits ◽  
Production Activity ◽  
Different Types

Chicken meat are being widely consumed as they contain high protein and a healthier unsaturated fat type. Chicken burger represent a consumer palatable chicken product. Both chicken and its products are liable to different types of contamination during their preparation and processing. Contamination by S. aureus and its enterotoxins poses a major public health hazard to chicken meat consumes. During this study 100 different samples of chicken fillet, deboned thigh, wing, mechanically deboned meat (MDM) and chicken burger (20 each) was collected from market and investigated for their S. aureus count and ability of the isolated strains to produce enterotoxins using conventional plating and isolation technique as well as using SET-RPLA toxin detection kit. Results revealed that mean values of S. aureus count in all samples exceeded the permissible limits and hence being unacceptable. MDM isolated exhibited staphylococcal enterotoxins (SEs) production of three different types SEA, SEC and SED. Meanwhile chicken burger S. aureus isolates produced only SEA and SEC enterotoxins. While isolated S. aureus from chicken fillet and deboned thigh didn’t exhibit any enterotoxin production activity. It’s recommended to follow the hygienic practices during different processing stages to avoid the risk of S. aureus and its enterotoxins.

scholarly journals Fundamental Parameters and Models of Stellar Atmospheres

1985 ◽  
Vol 111 ◽  
pp. 303-329
Author(s):  
Bengt Gustafsson ◽  
Uffe Graae-Jørgensen
Keyword(s):  
Model Atmosphere ◽  
Stellar Atmospheres ◽  
Chemical Compositions ◽  
Fundamental Parameters ◽  
Different Types ◽  
Effective Temperatures

The use of photometric and spectroscopic criteria, calibrated by model-atmosphere calculations, for determining effective temperatures, surface gravities and chemical compositions of stars is illustrated and commented on. The accuracy that can be obtained today in such calibrations is discussed, as well as possible ways of improving this accuracy further for different types of stars.

scholarly journals Influences of different curing methods on chemical compositions in different types of tobaccos

2021 ◽  
Vol 167 ◽  
pp. 113534
Author(s):  
Jie Chen ◽  
Yan Li ◽  
Xian He ◽  
Fangchan Jiao ◽  
Meiling Xu ◽  
...  
Keyword(s):  
Chemical Compositions ◽  
Different Types ◽  
Curing Methods

Sliding behavior of silica ball-shale rock contact under polyacrylamide aqueous solutions

2021 ◽  
pp. 1-25
Author(s):  
Huijie Zhang ◽  
Shuhai Liu
Keyword(s):  
Adverse Effect ◽  
Shale Gas ◽  
Normal Load ◽  
Gas Production ◽  
Wear Depth ◽  
Brine Solution ◽  
Shale Rock ◽  
Different Types ◽  
The Coefficient Of Friction ◽  
Specific Speed

Abstract The tribological properties of proppant particle sliding on shale rock determine the shale gas production. This work focuses on investigating the impacts of sliding speed on the coefficient of friction (COF) and wear of the silica ball-shale rock contact, which was lubricated by water or different types of polyacrylamide (PAM) aqueous or brine solution. The experimental results show that both boundary and mixed lubrication occur under specific speed and normal load. COF and wear depth of shale rock under water are higher than those under PAM solution due to superior lubrication of PAM. COF of shale rock under PAM brine solution increases and the wear of the rock is more serious, attributed to the corrosion of shale rock and adverse effect on lubrication of PAM by brine.

Full scale co-digestion of organic waste

2000 ◽  
Vol 41 (3) ◽  
pp. 195-202 ◽  
Author(s):  
H. Kübler ◽  
K. Hoppenheidt ◽  
P. Hirsch ◽  
A. Kottmair ◽  
R. Nimmrichter ◽  
...  
Keyword(s):  
Negative Impact ◽  
Biogas Production ◽  
Electrical Power ◽  
Nutrient Content ◽  
Primary Energy ◽  
Gas Production ◽  
Waste Streams ◽  
Volatile Solids ◽  
Operation Results ◽  
The Impact

Operational results of a co-digestion facility were assessed over a period of 18 months. The organic fraction of municipal solid waste (OFMSW) contains a considerable amount of contaminants and grit (up to 6% w/w). A BTA-Pulper efficiently treated the different waste streams and converted a high amount of volatile solids (VS) into the digester feedstock. The seasonal fluctuations of the waste composition significantly influenced the biogas production. The impact of this seasonally variant degradability of VS had to be considered by evaluating the operation results. The waste streams investigated did not show any negative impact on digester performance. The hydraulic retention time (HRT) in the digester considerably affected the VS-reduction. Despite a considerable decrease of VS-degradation a reduction of HRT from 14 to 8 days slightly improves the gas production rate (GPR). An activated sludge system efficiently reduced the pollution of the effluent.The nutrient content of the anaerobic compostwas favourable and the content of pollutants was low. The facility produced surplus electrical power up to 290 MJ/t. An overall energy balance shows that the facility substitutes primary energy.

scholarly journals Machine Learning Applied to Near-Infrared Spectra for Chicken Meat Classification

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Sylvio Barbon ◽  
Ana Paula Ayub da Costa Barbon ◽  
Rafael Gomes Mantovani ◽  
Douglas Fernandes Barbin
Keyword(s):  
Near Infrared ◽  
Prediction Models ◽  
Nir Spectroscopy ◽  
Quality Parameters ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Spectral Information ◽  
Support Vector ◽  
Near Infrared Spectra ◽  
Meat Samples

Identification of chicken quality parameters is often inconsistent, time-consuming, and laborious. Near-infrared (NIR) spectroscopy has been used as a powerful tool for food quality assessment. However, the near-infrared (NIR) spectra comprise a large number of redundant information. Determining wavelengths relevance and selecting subsets for classification and prediction models are mandatory for the development of multispectral systems. A combination of both attribute and wavelength selection for NIR spectral information of chicken meat samples was investigated. Decision Trees and Decision Table predictors exploit these optimal wavelengths for classification tasks according to different quality grades of poultry meat. The proposed methodology was conducted with a support vector machine algorithm (SVM) to compare the precision of the proposed model. Experiments were performed on NIR spectral information (1050 wavelengths), colour (CIEL∗a∗b∗, chroma, and hue), water holding capacity (WHC), and pH of each sample analyzed. Results show that the best method was the REPTree based on 12 wavelengths, allowing for classification of poultry samples according to quality grades with 77.2% precision. The selected wavelengths could lead to potential simple multispectral acquisition devices.

scholarly journals The Review of Chemistry, Pharmacology and Processing Method of Rhubarb (Rheum species)

2019 ◽  
Vol 8 ◽  
Author(s):  
Jingwen He ◽  
Liang Wang ◽  
Hongxing Guo ◽  
Hui Zhao ◽  
Jiachen Sun
Keyword(s):  
Blood Circulation ◽  
Processing Method ◽  
The Body ◽  
Chemical Compositions ◽  
Pharmacological Activities ◽  
Processing Methods ◽  
Traditional Medicines ◽  
Toxic Materials ◽  
Different Types ◽  
Body Cooling

Rhubarb is one of the Chinese traditional medicines. About ninety-four compounds with five different types of skeletons (anthraquinone, anthrones, stilbenes, flavonoids and acylglucosides) have been isolated from rhubarb so far. These constituents are effective in purgative, clearing heat-fire, removing toxic materials from the body, cooling blood and promoting blood circulation. Recent studies have shown that the appropriate processing methods may directly impact on its nutraceutical activities and chemical compositions. Here, we summarize the update progress in the chemical compositions, pharmacological activities and processing methods of rhubarb.

scholarly journals Isolasi dan Identifikasi Cemaran Bakteri Salmonella sp. pada Daging Ayam dan Ikan Mentah

2018 ◽  
Vol 3 (2) ◽  
pp. 61-64
Author(s):  
Hasna Ul Maritsa ◽  
Fitratul Aini ◽  
Ardiansyah Saputra ◽  
Desri Santi Nurhakim ◽  
Greace Meisinta Sihombing
Keyword(s):  
Chicken Meat ◽  
Dilution Method ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Fish Meat ◽  
Fish Samples ◽  
Traditional Market ◽  
Raw Fish ◽  
Microscopic Morphology ◽  
Bacillus Isolate

Food is a basic need that must be free from microorganisms contamination Salmonella sp. is a gram-negative bacteria that often contaminates food, especially meat, and causes Salmonellosis disease. This study aims to isolate and identify Salmonella sp. which allegedly contaminating the sample of chicken meat and raw fish. Samples from traditional market around Jambi University. The tests were conducted at the Laboratory of Biotechnology and Engineering, Faculty of Science and Technology, Jambi University. Isolation was performed by dilution method on SSA medium (Salmonella Shigella Agar), isolates were characterized by macroscopic-microscopic morphology, and biochemical test. The results showed that raw chicken meat was positively contaminated with Salmonella sp., while fish meat was not. Gram-negative bacillus isolate character is yields H2S black deposits and is capable of fermenting glucose, lactose and sucrose.

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