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.

scholarly journals Essential amino acid index of sow’s colostrum

2018 ◽  
Vol 19 (1) ◽  
pp. 95-101
Author(s):  
Michal Rolinec ◽  
Daniel Biró ◽  
Branislav Gálik ◽  
Milan Šimko ◽  
Miroslav Juráček ◽  
...  
Keyword(s):  
Amino Acid ◽  
Essential Amino Acid ◽  
Amino Acid Index ◽  
Essential Amino Acid Index ◽  
Acid Index

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 Preliminary research on amino acid composition and nutritional value of clover proteins

2015 ◽  
Vol 25 (2) ◽  
pp. 117-124 ◽  
Author(s):  
L. Kłyszejko-Stefanowicz ◽  
Z. Polanowska ◽  
W. Krajewska ◽  
J. Radwański ◽  
W. Maciejewska-Potapczyk
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Essential Amino Acid ◽  
Dry Matter ◽  
Nutritional Value ◽  
Total Protein Content ◽  
Preliminary Research ◽  
Essential Amino Acid Index ◽  
Acid Index

The amino acid composition and nutritional value of 5 clover varieties including 3 Polish ones ('Gloria', 'Hruszowska', 'Skrzeszowicka') and 2 of foreign origin ('Rotra' and 'Violetta') were investigated. No significant differences in the total protein content (19.2–20.0% of dry matter) as well as in qualitative amino acid composition were found among the clover varieties under examination. EAA index (Essential amino acid index) calculated according to Oser for 'Gloria' and 'Hruszowska' showed the highest nutritional value was – 40. The lowest value of EAA index was found for 'Violetta' cvar. – 32, intermediate values however for Rotra and Skrzeszowicka was 37 and 36.

Measurement of the Net Utilization of Heat-Processed Proteins by Means of the Pepsin Digest-Residue (Pdr) Amino Acid Index

1956 ◽  
Vol 60 (4) ◽  
pp. 507-516 ◽  
Author(s):  
A. Leonard Sheffner ◽  
Richard Adachi ◽  
Harry Spector
Keyword(s):  
Amino Acid ◽  
Amino Acid Index ◽  
Acid Index
Sign in / Sign up

Export Citation Format

Share Document