scholarly journals Evaluation of Muscle Chemical Composition, Amino Acids Profile and Antioxidative Capacity of the Shaziling Pig and its Crossbreeds

2022 ◽  
Author(s):  
C. Chen ◽  
Y.Y. Liu ◽  
H.L. Li ◽  
J.B. Zuo ◽  
G.J. Yu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Growth Rate ◽  
Chemical Composition ◽  
Meat Quality ◽  
Crude Protein ◽  
Mineral Elements ◽  
Antioxidative Capacity ◽  
Crude Protein Content ◽  
Economic Trait ◽  
Amino Acids Profile

Background: Meat quality in pigs is an extremely important economic trait. The Shaziling pig is representative of good meat quality but has been scarcely utilized because of the unpleasant growth rate and lean percentage. Methods: The differences of muscle chemical composition, amino acids profile and antioxidative capacity were evaluated among [(Berkshire × Shaziling) × (Berkshire × Shaziling) (BS × (B × S)], (Berkshire × Shaziling) × Shaziling [(B × S) × S], Shaziling × (Berkshire × Shaziling) [S × (B × S)] and Shaziling (S × S) pigs. Result: Four groups had plentiful contents of mineral elements (Ca, Zn, Na, K, Cu, Mg, Mn) and abundant amino acids content and no obvious differences in diameters of myofibers and adipocytes were found among four groups. In addition, (B × S) × S pigs had the highest crude protein content, possessed comprehensive nutrient in amino acids and showed preferable antioxidative capacity, suggesting that the meat of (B × S) × S pigs has optimal shelf life.

scholarly journals Reduction of the crude protein content of diets supplemented with essential amino acids for piglets weighing 15 to 30 kilograms

2014 ◽  
Vol 43 (6) ◽  
pp. 301-309 ◽  
Author(s):  
Juliana Beatriz Toledo ◽  
Antonio Claudio Furlan ◽  
Paulo Cesar Pozza ◽  
Jocasta Carraro ◽  
Gabriel Moresco ◽  
...  
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Crude Protein ◽  
Essential Amino Acids ◽  
Crude Protein Content

High protein wheats for poultry. 1. Use in broiler diets

1971 ◽  
Vol 11 (53) ◽  
pp. 619 ◽  
Author(s):  
W Turner ◽  
GG Payne
Keyword(s):  
Amino Acids ◽  
Growth Rate ◽  
Amino Acid ◽  
Crude Protein ◽  
Maximum Level ◽  
Essential Amino Acids ◽  
High Protein ◽  
Amino Acid Supplementation ◽  
Dietary Factor ◽  
Protein Diets

High protein wheat was the sole cereal in 20 and 25 per cent crude protein broiler starter diets. On the. 25 per cent protein diet, performance was maximized without amino acid supplementation. Using high protein wheat in 20 per cent protein diets, growth rate was improved by l-lysine supplementation of 0.3 per cent. However, this growth rate was not at a maximum level. Some other dietary factor was necessary, and this did not appear to be essential amino acids, singly or in combination.

Effects of selection for lower backfat, and increased levels of dietary amino acids to digestible energy on growth performance, carcass merit and meat quality in boars, gilts, and barrows

1997 ◽  
Vol 77 (3) ◽  
pp. 487-496 ◽  
Author(s):  
R. R. Grandhi ◽  
R. L. Cliplef
Keyword(s):  
Amino Acids ◽  
Growth Rate ◽  
Growth Performance ◽  
Meat Quality ◽  
Conversion Efficiency ◽  
Control Line ◽  
Feed Conversion ◽  
Feed Conversion Efficiency ◽  
Carcass Merit ◽  
Feeding Diets

Two experiments were conducted, using a total of 288 crossbred boars, gilts and barrows from the progeny of two Yorkshire sow lines, one kept as control, and the other selected for lower backfat thickness and increased growth rate for six generations. The lysine to DE (g MJ−1) levels used during grower (20 to 60 kg) and finisher (60 to 105 kg) periods, respectively, in the three diets (14.2 MJ DE kg−1) were: 1) 0.53 and 0.42 with no other supplemental amino acids except lysine, 2) 0.69 and 0.57 with supplemental threonine and methionine at a ratio of 0.65 and 0.30 to dietary lysine and 3) 0.85 and 0.72 with supplemental threonine and methionine at similar ratios as in diet 2. Feeding diets 2 and 3 increased (P < 0.05) the ADG and feed conversion efficiency of all pigs in both experiments, and this response was mainly during the grower period. Feeding diet 3 improved the growth rate more than diet 2 only in boars and gilts but not barrows. It also increased the feed conversion efficiency in exp. 2. The increased feed conversion efficiency response was higher in select than control line pigs, and in boars. Feeding diets 2 and 3 also improved the carcass merit but reduced the meat quality with an increased firmness and reduced marbling, juiciness, and flavour. The overall results indicated that an average daily intake of approximately 17 g of lysine (0.74 g MJ−1 DE), 11 g of threonine and 5 g of methionine during the grower period and 25 g lysine (0.62 g MJ−1 DE), 18 g threonine and 8 g methionine during finisher period optimized the growth performance, lean growth rate and carcass merit. This response tended to be higher in select than control line, and in boars and gilts than barrows. Key words: Lysine, amino acids, energy, growth, carcass, pigs

scholarly journals Amino Acid Compositions of 27 Food Fishes and Their Importance in Clinical Nutrition

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Bimal Mohanty ◽  
Arabinda Mahanty ◽  
Satabdi Ganguly ◽  
T. V. Sankar ◽  
Kajal Chakraborty ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
High Performance ◽  
Crude Protein ◽  
Cold Water ◽  
Building Blocks ◽  
Crude Protein Content ◽  
Dietary Counseling ◽  
Amino Acid Compositions

Proteins and amino acids are important biomolecules which regulate key metabolic pathways and serve as precursors for synthesis of biologically important substances; moreover, amino acids are building blocks of proteins. Fish is an important dietary source of quality animal proteins and amino acids and play important role in human nutrition. In the present investigation, crude protein content and amino acid compositions of important food fishes from different habitats have been studied. Crude protein content was determined by Kjeldahl method and amino acid composition was analyzed by high performance liquid chromatography and information on 27 food fishes was generated. The analysis showed that the cold water species are rich in lysine and aspartic acid, marine fishes in leucine, small indigenous fishes in histidine, and the carps and catfishes in glutamic acid and glycine. The enriched nutrition knowledge base would enhance the utility of fish as a source of quality animal proteins and amino acids and aid in their inclusion in dietary counseling and patient guidance for specific nutritional needs.

The nutritive value of Panicum maximum (Guinea grass): I. Yields and chemical composition related to season and herbage growth stage

1967 ◽  
Vol 69 (2) ◽  
pp. 155-160 ◽  
Author(s):  
W. L. Johnson ◽  
W. A. Hardison ◽  
L. S. Castillo
Keyword(s):  
Chemical Composition ◽  
Crude Protein ◽  
Nutritive Value ◽  
Evaluation Studies ◽  
Panicum Maximum ◽  
Crude Protein Content ◽  
Wet Season ◽  
Crude Fibre ◽  
Herbage Yield ◽  
Guinea Grass

The results of more than fifty estimates1 of herbage yield and ninety-seven analyses of chemical composition are presented in the first of several reports on nutritive evaluation studies of Panicum maximum (guinea grass). Effects of stage of maturity and season are discussed.Herbage yield increased at an increasing rate with maturity, and was depressed by about 40 % in the dry season compared to the wet season. The most significant differences in chemical composition were a decrease in crude protein from 9·8 % to 6·6% and a corresponding increase in crude fibre from 32·1 % to 39·4% as the grass matured from about 2½ weeks to about 2½ months in age. An increased level of nitrogen fertilization resulted in crude protein content being nearly doubled and crude fibre somewhat reduced.

scholarly journals Effect of method of preservation on the chemical composition of Enterolobium cyclocarpum leaves

2020 ◽  
Vol 47 (1) ◽  
pp. 246-256
Author(s):  
N. J. Ekanem ◽  
U. Okah ◽  
F. O. Ahamefule ◽  
O. J. Ifut ◽  
K. Ikwunze ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Crude Protein ◽  
Hydrocyanic Acid ◽  
Crude Protein Content ◽  
Mineral Contents ◽  
Nutritional Factors ◽  
Acid Detergent Lignin ◽  
Acid Detergent Fibre ◽  
Enterolobium Cyclocarpum ◽  
Experimental Treatments

Enterolobium cyclocarpum leaves are less acceptable by ruminants due to their high contents of anti-nutritional factors. The effect of preserving Enterolobium cyclocarpum leaves as hay and silage or silage: hay combinations on the proximate, fibre fractions, anti-nutritional factors, minerals and vitamins compositions were investigated in this study. Six experimental treatments consisting of 100% fresh Enterolobium cyclocarpum leaves, 100% ensiled Enterolobium cyclocarpum leaves, 100% sun dried Enterolobium cyclocarpum leaves, 75% silage: 25% hay, 50% silage: 50% hay and 25% silage: 75% hay were formulated. Each treatment was replicated 3 times and analyzed for chemical composition. The crude protein content ranged from 14.70 – 22.05%, which significantly differed (p<0.05) across treatments with the highest value in the fresh leaves. The values for neutral detergent fibre ranged from 56.64 – 57.92 %, acid detergent fibre from 37.14 – 39.87 % and acid detergent lignin from 13.30 – 14.96 %, they all differed significantly (p<0.05) across treatments with highest values in the 100% ensiled treatment. Preservation as silage significantly (p<0.05) reduced the concentrations of tannin, phytate and hydrocyanic acid, while preservation as hay significantly (p<0.05) reduced the concentration of saponin. The mineral contents of the EC leaves preserved as silage, hay and silage: hay combinations (Treatments 2 - 6) compared favourably with the mineral contents of the fresh leaves (Treatment 1). Preserved EC leaves (Treatments 2 – 6) had significantly (p<0.05) higher concentrations of vitamin C (444.21 –657.60 mg/100g) than the fresh leaves (308.79mg/100g). Thus preservation of E. cyclocarpum leaves as silage or hay improved its chemical composition and reduced its contents of anti-nutritional factors.

scholarly journals Connection of protein and amino acid content of forage and medium quality winter wheat varieties

2009 ◽  
pp. 101-107
Author(s):  
Zoltán Mezei ◽  
Ágnes Pongrácznl Barancsi ◽  
Péter Sipos ◽  
Zoltán Győri ◽  
János Csapó
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Acid Content ◽  
Crude Protein ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Crude Protein Content ◽  
Wheat Varieties ◽  
Winter Wheat Varieties

We analysed the crude protein content, amino acid content, amino acid composition of four forage and milling III. quality winter wheat varieties (Magor, Hunor, Róna and Kondor) from their samples from five following years (2003, 2004, 2005, 2006, 2007). We found that quantity of essential and non-essential amino acids rose with increase in crude protein content. On examination of protein amino acid composition in relation to crude protein content we found that the crude protein content increased the quantities of the non-essential amino acids also rose, while those of the essential amino acids decreased as the lysine, the limiting amino acid of wheat. We also established that, as crude protein content increased, the biological value of the protein decreased.

scholarly journals Connection of crude protein content and amino acid content of forage and medium quality winter wheat varieties in the relation of quantity and quality

2008 ◽  
pp. 73-79
Author(s):  
Zoltán Mezei ◽  
Zoltán Győri ◽  
János Csapó
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Acid Content ◽  
Crude Protein ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Crude Protein Content ◽  
Wheat Varieties ◽  
Winter Wheat Varieties

We analysed the crude protein content, amino acid content, amino acid composition of four forage and milling III. quality winter wheat varieties (Magor, Hunor, Róna and Kondor) from their samples from five following years (2003, 2004, 2005, 2006, 2007). We found that quantity of essential and non-essential amino acids rose with increase in crude protein content. On examination of protein amino acid composition in relation to crude protein content we found that the crude protein content increased the quantities of the non-essential amino acids also rose, while those of the essential amino acids decreased as the lysine, the limiting amino acid of wheat. We also established that, as crude protein content increased, the biological value of the protein decreased.

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