scholarly journals Effect of fermentation methods on amino acids, fiber fractions and anti nutritional factors in different plant protein sources and essential amino acid index for Penaeus (Litopenaeus) vannamei

2017 ◽  
Vol 64 (2) ◽  
Author(s):  
R. Jannathulla ◽  
J. Syama Dayal ◽  
D. Vasanthakumar ◽  
K. Ambasankar ◽  
M. Muralidhar
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Plant Protein ◽  
Protein Sources ◽  
Shrimp Feed ◽  
Plant Protein Sources ◽  
Fiber Fractions ◽  
Fungal Fermentation ◽  
Acid Index

The incorporation of plant protein sources in shrimp feed is limited due to unbalanced amino acids and higher anti-nutrients. In the present study, soybean meal (SBM), groundnut oil cake (GNC), rapeseed meal (RSM), sunflower oil cake (SFC) and guar meal (GRM) were subjected to natural, bacterial, fungal and yeast fermentation methods. The essential amino acid contents were increased by 4-28% in SBM, 7-26% in GNC, 3-27% in RSM, 8-18% in SFC and 4-14% in GRM. The increase was better for lysine with fungal fermentation (2.31-4.01%). The improvement in other limiting amino acids viz., methionine and tryptophan also showed positive response to fermentation. The analytical results showed improved essential amino acid index (EAAI) in the fermented ingredients and the increase was better with RSM (0.82 to 0.92) using Aspergillus niger. Fiber fractions were reduced (p<0.05) in fungal and yeast treated samples but not due to natural or bacterial fermentation. The reduction of cellulose and hemicellulose was not only influenced by the inoculum but also on the ingredient used. The reduction of anti-nutrients (p<0.05) such as trypsin inhibitor, phytic acid, saponin, tannin, glucosinolate and guar gum were found to be lower in natural fermentation than other methods. The results indicated that fungal fermentation is more suitable for improving the nutritional quality of plant protein sources and this data will pave way for higher fishmeal replacement in shrimp feed formulations.

scholarly journals Amino acid digestibility in plant protein sources fed to growing pigs

2019 ◽  
Vol 32 (11) ◽  
pp. 1745-1752 ◽  
Author(s):  
Ah Reum Son ◽  
Chan Sol Park ◽  
Kyu Ree Park ◽  
Beob Gyun Kim
Keyword(s):  
Amino Acid ◽  
Growing Pigs ◽  
Plant Protein ◽  
Protein Sources ◽  
Plant Protein Sources

Use of protein sources alternative to fish meal in diets with amino acids supplementation for the European eel (Anguilla anguilla)

1998 ◽  
Vol 66 (1) ◽  
pp. 285-292 ◽  
Author(s):  
M. García-Gallego ◽  
H. Akharbach ◽  
M. de la Higuera
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Fish Meal ◽  
Anguilla Anguilla ◽  
Essential Amino Acids ◽  
Protein Source ◽  
European Eel ◽  
Protein Sources ◽  
Meat Meal

AbstractThis experiment was conducted to test two different protein sources as alternatives to the commonly used fish meal (FM) in the diet of the European eel (Anguilla anguilla). Six experimental diets were tested in three replicated lots of European eels. All diets contained the same protein and energy content (ca, 300 g crude protein per kg dry matter and 18·5 MJ/kg, respectively) but differed in the nature of the protein source: FM was the only protein source in the control diet and was fully or partially (0–5: 0–5) replaced by meat meal (MM) or sunflower meal (SFM) in four other diets; a sixth diet included SFM as the only protein source but was supplemented with several essential amino acids. Food intake, fish growth and several indices of diet and protein utilization were measured. MM clearly was the poorest protein source while SFM could replace, at least 0·5 of the FM with no significant reduction in performance. In addition, the European eel was able to utilize the supplement of essential amino acids. The full-SFM diet was improved significantly when supplemented and results were not statistically different from the control FM-based diet. Overall, a good correlation was found between the results of each diet and the respective essential amino acid index, calculated using as reference the essential amino acid requirements previously defined for another eel species, Anguilla japonica. This index could be used as a reliable measure for an a priori evaluation of alternative protein sources to be included in commercial foods for eels.

scholarly journals Amino Acid Profiles of the Flesh of the Heterosexual Pairs of Neopetrolisthes maculatus

2017 ◽  
Vol 61 ◽  
pp. 23-35 ◽  
Author(s):  
Emmanuel Ilesanmi Adeyeye
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Essential Amino Acids ◽  
Efficiency Ratio ◽  
Amino Acids Composition ◽  
Amino Acid Requirements ◽  
Amino Acid Profiles ◽  
Limiting Amino Acid ◽  
Acid Index

This paper reports on amino acid profiles of the flesh of heterosexuals of porcellanids collected from the Atlantic Ocean at Orimedu beach in Ibeju-Lekki, Lagos, Nigeria. Results showed that high values of amino acids were observed in the heterosexual flesh of Neopetrolisthes maculatus (g 100g-1 protein): 17.7 – 17.8 (Glu), 9.90 – 10.0 (Asp), 8.70 – 9.07 (Arg), 7.23 – 7.94 (Leu) and 5.81 – 6.06 (Gly). Total essential amino acid values ranged from 45.2 – 46.2 g 100-1g. Predicted protein efficiency ratio was 3.82 – 4.14, the range of essential amino acid index was 86.9 – 89.9, the biological values ranged from 83.0 – 86.3. The Lys/Trp was 3.31-4.27. Serine was limiting amino acid (0.513 – 0.516) in the egg score comparison; under the essential amino acids scores, Lys (0.840) was limiting in female but Val (0.823) was limiting in the male; Lys (0.796 – 0.905) was limiting in both samples in the pre-school child amino acid requirements. It was observed that out of the twenty parameters determined, male flesh was more concentrated in 60% values than the female flesh and 40% better in female than male. Correlation coefficient result showed that significant differences existed in the amino acids composition at r = 0.01 of the N. maculatus samples.

scholarly journals Amino acid profile of raw and locally processed seeds of Prosopis africana and Ricinus communis: potential antidotes to protein malnutrition

2012 ◽  
Vol 2 (4) ◽  
pp. 107 ◽  
Author(s):  
Chidi U. Igwe ◽  
Okey A. Ojiako ◽  
Ken C. Anugweje ◽  
Linus A. Nwaogu ◽  
Cosmas O. Ujowundu
Keyword(s):  
Amino Acid ◽  
Essential Amino Acid ◽  
Crude Protein ◽  
Ricinus Communis ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Protein Sources ◽  
Plant Protein Sources ◽  
Prosopis Africana ◽  
The Individual

Background: Increasing incidence of malnutrition occasioned by high incidence of hunger, worsening food situation in the world, insufficient availability and high cost of animal protein sources, has necessitated extensive research into and use of alternative plant protein sources especially underexploited leguminous seeds.Methods: Flours from raw, boiled and fermented seeds of Prosopis africana and Ricinus communis were evaluated for crude protein and amino acid (AA) profiles, and their protein qualities determined. Results: Fermentation improved the protein contents of raw seeds of P. africana and R. communis by 18.70% and 3.95% respectively. In the raw and fermented P. africana seeds, glutamate at 132.60 ± 1.30 and 182.70 ± 3.02 mg/g crude protein (mg/gcp) was the most abundant amino acid (AA), while leucine (62.80 ± 0.60 and 79.50 ± 2.01 mg/gcp) was the most concentrated essential amino acid (EAA). Aspartate (151.90 ± 2.01 and 170.10 ± 2.00 mg/gcp) and arginine (72.80 ± 2.01 and 78.60 ± 2.00 mg/gcp) were the most concentrated and abundant non-essential amino acid (NEAA) and EAA in the raw and fermented samples of R. communis respectively. The total AA concentrations (mg/gcp) of raw and fermented P. africana were 733.00 and 962.60 respectively, while those of R. communis were 823.50 and 894.10 respectively. The total EAA contents (mg/gcp) for P. africana were 311.00 (raw) and 404.50 (fermented), and for R. communis; 401.10 (raw) and 430.30 (fermented). Threonine was the limiting EAA in raw and fermented P. africana, whereas lysine was the limiting EAA in R. communis raw sample. Fermentation significantly (p<0.05) increased the individual AA compositions of P. africana and R. communis by 94% and 53% respectively, while boiling reduced these parameters significantly (p<0.05) by 47% and 82% respectively.Conclusion: P. africana and R. communis seeds are potentially important plant sources of protein and essential amino acids, and so could be of great importance in combating malnutrition and food security problems generally.Key words: Amino acid score; condiments; crude protein; fermentation; legumes; nutrition

scholarly journals Effects of processing on amino acids composition of Leucaena leucocephala (Lam De Wit) leaf meal

2021 ◽  
Vol 37 (2) ◽  
pp. 157-164
Author(s):  
A.N Agbo
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Leucaena Leucocephala ◽  
Essential Amino Acids ◽  
Plant Protein ◽  
White Lead ◽  
Protein Sources ◽  
Sun Drying

The high cost of animal protein sources has made it necessary to evaluate the use of alternative plant protein sources especially unconventional plant proteins. Leucaena leucocephala (white lead tree) is a leguminous plant, the leaves of which have the potential of being used as a plant protein source. Leucaena leaf has been analysed to have a crude protein value of 15.2-34.3%. The plant leaves were collected from the forage section of the College of Agriculture and Animal Sciences (CAAS) Mando, Kaduna. The first group of the leaves was divided into three and sun-dried for 24 hours, 48 hours and 72 hours respectively. The second group was further divided into three subgroups which were soaked in water for 24 hours, 48 hours and 72 hours then sun-dried. The two groups of the leaves were ground into leaf powder. The effects of sun-drying and soaking on amino acid composition of L. leucocephala leaves was investigated. The amino acid analysis was done by ion-exchange chromatography (IEC) using the Technicon Sequential Multisample Amino Acid Analyser (TSM) Technicon Instruments Corporation, New York. The essential amino acids detected in L. leucocephala leaf were arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine and valine. Alanine, cysteine, tyrosine, aspartic acid, glutamic acid, glycine, serine and proline were the non-essential amino acids detected. Sun-drying and soaking led to significant (P≤0.05) losses in the concentration of all the amino acids in the leaf samples (Sundried for 24 hours - SD1, Sundried for 48 hours - SD2, Sundried for 72 hours - SD3, soaked in water for 24 hours – SW1, soaked in water for 48 hours - SW2, soaked in water for 72 hours - SW3) when compared with the raw leaf samples (SU). Soaking caused higher reduction in the amino acid levels when compared to sun-drying in the test leaf meals which was significant at P≤0.05. The amino acid scores revealed that lysine and methionine were the limiting amino acids in L. leucocephala leaves relative to WHO/FAO/UNU standard for preschool aged children. Therefore, processed L. leucocephala leaves should be supplemented with other feed ingredients rich in these amino acids for animal feed production. Keywords: Leucaena leucocephala leaf, sun-drying, soaking, amino acid composition.

scholarly journals A comparative study on the physico-chemical quality indices of whole, commercial and refined wheat flours: Emphasis on essential amino acid index for three major penaeid shrimp species cultured in India

2020 ◽  
Vol 67 (2) ◽  
Author(s):  
R. Jannathulla ◽  
K. Ambasankar ◽  
J. Syama Dayal ◽  
B. Rajesh ◽  
O. Sravanthi ◽  
...  
Keyword(s):  
Amino Acid ◽  
Essential Amino Acid ◽  
Penaeid Shrimp ◽  
Amino Acid Index ◽  
Shrimp Feed ◽  
Physico Chemical ◽  
Different Types ◽  
Wheat Flours ◽  
Essential Amino Acid Index ◽  
Acid Index

The physico-chemical characteristics of three different types of refined wheat flours (RWF-1, RWF-2 and RWF-3) were assessed to ascertain its suitability in shrimp feed along with three different types of whole (WWF-1, WWF-2 and WWF-3) and commercial (CWF-1, CWF-2 and CWF-3) wheat flours, and the essential amino acid index (EAAI) was determined based on the dietary requirement of three major penaeid shrimp species cultured in India viz., Penaeus vannamei, Penaeus indicus and Penaeus monodon. Results revealed that the fineness of WWF and RWF was 100% and alcoholic acidity exceeded an ideal level of 0.1% in WWF-2, CWF-3 and RWF-1. RWF had a low (p<0.05) water absorption (51.88-53.93%) and high bulk density (782.92-794.92 g l-1) compared to others. The moisture content was high (p<0.05) in RWF, whereas carbohydrate, protein, lipid and ash were found to be high in WWF. Of all the analysed samples, RWF had a higher (p<0.05) content of wet (28.56-31.82%) and dry (8.90-10.44%) glutens. Among the essential amino acids (EAA), arginine, lysine and methionine did not vary between the samples tested, while others showed significant (p<0.05) difference. EAAI was affected by the species (p=<0.001) but not by the flours (p = 0.173) and their interactions (p = 0.468). Both P. vannamei and P. indicus had a significantly higher EAAI (0.899 and 0.900, respectively) compared to P. monodon (0.862). Regression analysis showed a positive higher correlation between protein and EAA (r = 0.851) but EAA and its index were negatively correlated (r = 0.3464). Calories from carbohydrates were high in RWF (79.04-81.19%), but the reverse was true for protein and lipid in both WWF and CWF. Results conclude that RWF could be used for shrimp feed production, but ascertaining the processing effect on its utility by shrimps is essential.

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