scholarly journals The nutritional quality of feedstuffs used in dairy goat nutrition in Vojvodina

2019 ◽  
Vol 35 (2) ◽  
pp. 163-178
Author(s):  
Snezana Paskas ◽  
Jelena Miocinovic ◽  
Branislav Vejnovic ◽  
Zsolt Becskei
Keyword(s):  
Chemical Composition ◽  
Medicago Sativa ◽  
Protein Content ◽  
Nutritional Quality ◽  
Lignin Content ◽  
Dairy Goat ◽  
Crude Fibre ◽  
Significant Difference ◽  
Medicago Sativa L

The study was to conduct to evaluate the chemical composition and nutritive values of feedstuffs (forages and concentrate mixtures) used for dairy goats nutrition in Vojvodina. Samples were collected from six farms, including one organic farm. The results showed that the relative feed values of analyzed forages were in the range of good, medium to lower quality. Average protein content from lowest to highest for investigated forages was: corn silage (Zea Mays) (65.37-82.57g kg??DM), alfalfa haylage (Medicago sativa L.) (159.99-184.17g kg??DM), pasture (185.30g kg?? DM), and alfalfa hay (Medicago sativa L.) (167.48-203.60g kg??DM). The non-fibre carbohydrates and protein content most varied in organic hay samples (cv: 29.25% and 19.09%, respectively). Generally, feedstuffs used in organic nutrition, including organic concentrate, were of lower nutritional quality and moreover contained higher amounts of crude fibre and lignin. Especially, a high source of variation was observed in investigated concentrate mixtures for the crude protein content (p<0.0001), ranged from 135.32 to 209.87g kg??DM. Corn silages also varied substantially in their chemical composition and significant difference (p<0.05) was observed in regard to acid detergent fibre (ADF) and lignin content (ranged: ADF: 242.20-319.24g kg??DM; ADL: 27.98-52.54g kg??DM, respectively). Furthermore, pasture contained the most soluble materials during May and June and their content was related inversely to crude fibre amount. This survey highlights that investigated farms still pay insufficient attention to the quality of the feedstuff. For the development of intensive goat farming, greater emphasis should be placed on using higher quality feedstuffs, as well, standards for feed quality must be considered and established.

Effect of phenotypic recurrent selection on genetic diversity of non-dormant multifoliolate lucerne (Medicago sativa L.) populations

2015 ◽  
Vol 66 (11) ◽  
pp. 1190 ◽  
Author(s):  
A. Odorizzi ◽  
E. M. C. Mamani ◽  
P. Sipowicz ◽  
B. Julier ◽  
J. Gieco ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Medicago Sativa ◽  
Recurrent Selection ◽  
Selection Process ◽  
Phenotypic Recurrent Selection ◽  
Total Genetic Diversity ◽  
Significant Difference ◽  
Medicago Sativa L ◽  
Two Populations

The nutritional quality of lucerne (alfalfa, Medicago sativa L.) plants correlates positively with the presence of multifoliolate (MF) leaves. Using phenotypic recurrent selection, we developed populations with an increased percentage of MF expression from 6.7% in the original population (C0) to 77.7% in the fourth cycle (C4). The effect of selection on genetic diversity within and among populations was evaluated. The populations C0 and C4 were represented by 40 plants genotyped by using 25 simple sequence repeats (SSR). The number of alleles per locus was large in both C0 and C4, averaging 6.28. The within-population genetic diversity (HE) overall estimation was 0.723 for C0 and 0.726 for C4, the absence of significant difference between the two populations indicating that the genetic diversity was as large in C4 as in C0. The Nei’s population differentiation (GST) overall estimation was 0.013, meaning that only 1.3% of the total genetic diversity was between populations and 98.7% was within populations. An efficient selection process was conducted without any increase in inbreeding or genetic drift.

scholarly journals Comparative effects of Lime and Garlic extracts on the Bacterial Load and Nutritional Quality of processed Shrimps (Penaeus notialis) from Sombreiro River, River State

2021 ◽  
pp. 33-44
Author(s):  
K. C. Nwaogwugwu ◽  
B. J. O. Efiuvwevwere ◽  
O. K. Agwa ◽  
N. U. Nwogwugwu
Keyword(s):  
Protein Content ◽  
Nutritional Quality ◽  
Bacterial Load ◽  
Storage Period ◽  
Ash Content ◽  
Garlic Extract ◽  
Lime Juice ◽  
Significant Difference ◽  
And Control

Shrimps are highly valued worldwide. They deteriorate rapidly after harvest except preserved. This study was undertaken to determine the bacterial load and nutritional quality of shrimps subjected to 20% lime juice, 50% garlic extract and distilled water followed by smoking and storage at ambient (room) temperature for 28 days. Fresh shrimp samples from Sombreiro River in Degema Local Government Area of Rivers State were used for this study. The Shrimps were analyzed for total viable counts (TVCs), Coliform, Staphylococcal, Vibrio, Salmonella, and Shigella counts. The control samples had highest protein content of 21.2±0.018 immediately after treatment while after smoking, samples treated with lime and garlic had higher protein content; highest in samples treated with lime juice with protein content of 63.27±1.20, garlic-treated samples and control sample had protein content of 60.5±2.49 and 51.27±10.76 respectively at end of storage. Garlic-treated samples had highest ash content of 15.46±0.11, lime-treated samples and control had ash content of 13.29±0.11 and 11.75±0.11 at the end of storage period. There were slight increases in nutrient level with storage. Samples treated with lime juice had lowest bacterial count throughout the four weeks of storage. At day 0, samples treated with lime, garlic- treated samples and control had total viable count of 1.7×103, 2.11×103 and 4.5×104 respectively, at the end of storage period. Lime-treated samples, garlic-treated samples and control had coliform count of 2.3×102, 5.89×102 and 5.27×104 respectively at the end of storage period. Total Staphylococcal count for lime-treated samples, garlic-treated samples and control at the end storage period were 4.9×102, 4.8×102 and3.5×103 respectively. Samples treated with lime and garlic had no Vibrio, Salmonella and Shigella after smoking till end of storage. In this study 20% lime juice proved more effective against bacteria though with no significant difference (p>0.05) and increased the nutritional value of smoked shrimps more than 50% garlic extract.

scholarly journals Effects of Urea Supplementation On The Nutritional Quality And Microbial Community of Alfalfa (Medicago Sativa L.) Silage

2021 ◽  
Author(s):  
Zhenping Hou ◽  
Xia Zheng ◽  
Xuelei Zhang ◽  
Qing Chen ◽  
Duanqin Wu
Keyword(s):  
Microbial Community ◽  
Medicago Sativa ◽  
Microbial Communities ◽  
Nutritional Quality ◽  
Diversity Indices ◽  
Control Group ◽  
Medicago Sativa L ◽  
Alfalfa Silage ◽  
Silage Process

Abstract The objectives of this study were to evaluate the contribution of urea on the nutritional quality and microbial community of ensiled alfalfa (Medicago sativa L.). Alfalfa silage was control group without urea (AL), supplementation with 0.5 % urea (AU1), or supplementation with 1 % urea (AU2). The silage tanks were opened and sampled after silage at 0, 15, 30, and 60 d. Results showed that AU2 had higher pH, ratio of NH3-N/TN and CP content than those in AL and AU1 while AU1 had higher ADF than that in AL and AU2 after 15 d silage. Richness and diversity indices of microbial communities in silage were no significant differences among AL, AU1 and AU2 group. Proteobacteria (58.23%) and Firmicutes (40.95%) were the predominant phylum in three groups during the silage process. The percent of community abundances on genera level of Enterobacteriaceae (37.61%) and Klebsiella (41.78%) in AL were a little higher than those in AU1 (30.39%, 25.02%) and AU2 (33.48%, 26.92%). These results showed that silage with urea alone could not improve the quality of alfalfa.

scholarly journals Commercial cuts of Pantanal caiman meat according to sex

2017 ◽  
Vol 47 (2) ◽  
Author(s):  
Vitória Regina Takeuchi Fernandes ◽  
Maria Luiza Rodrigues de Souza ◽  
Eliane Gasparino ◽  
Marcos Eduardo Coutinho ◽  
Jesuí Vergílio Visentainer ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Lipid Content ◽  
Nutritional Quality ◽  
Monounsaturated Fatty Acids ◽  
Female Tail ◽  
Lower Protein ◽  
Yield Quality ◽  
Lower Protein Content

ABSTRACT: This study evaluated the yield, color, and chemical composition of commercial cuts (tail, sirloin cut, back fillet, and thigh) of Pantanal caiman meat in both sexes. The yield of tail was higher than other cuts, and the yield of females (17.0%) was higher than males (15.9%). The thigh of males had lower protein content (20.8%) compared with other cuts. Females showed a higher lipid content in the tail (2.4%) and thigh (0.8%) compared with males (1.7% and 0.4%, respectively). The tail presented the greatest content of monounsaturated fatty acids (45.2%) and higher n6/n3 ratio (4.6). Although lightness was not different among cuts or between sexes, there were differences in color. Males have more yellowish meat compared with females. Thigh and back fillet were more reddish when compared to sirloin cut and tail, regardless of sex. In conclusion, female tail meat provided greater yield and lipid content than males, and this result was statistically significant. These findings can help producers and consumers alike, better understand yield, quality, and nutritional quality of Pantanal caiman meat.

scholarly journals Influence of stress conditions on the quality of obtained sprouts – modification of their chemical composition

2021 ◽  
Vol 13 (2) ◽  
pp. 1-12
Author(s):  
Magdalena Zielińska-Dawidziak
Keyword(s):  
Chemical Composition ◽  
Secondary Metabolites ◽  
Metal Ions ◽  
Nutritional Quality ◽  
Growth Conditions ◽  
Stress Conditions ◽  
Light Illumination ◽  
Health Promoting ◽  
Chemical Factors

Sprouts are generally accepted as a pro-healthy food. They are consumed as a source of valuable macronutrients, antioxidants, microelements, and vitamins. Changing growth conditions of sprouts enables modification of their nutritional quality, as well as their safety. Thus, in order to achieve the most desirable composition of the produced sprouts, the conditions for their production are optimized. The aim of this review is to present methods currently used to modify the nutritional quality of plant sprouts. Most scientific works focus on stress conditions inducing the synthesis of secondary metabolites, mainly antioxidants. An increase in their content is achieved after application of physical (e.g., light illumination, temperature) or chemical factors (e.g., salinity stress, phytohormones, metal ions, etc). Though the application of these modifications on a larger scale is problematic. These problems include difficulties in predicting the effect of the stressor and an increased price of the obtained sprouts. However, since it is possible to enrich sprouts with valuable health-promoting substances, these methods are still considered very promising.

scholarly journals THE YIELD STABILITY AND QUALITY OF LEGUMES DURING TWO CONSECUTIVE, EXTREMELY DRY YEARS

2013 ◽  
Vol 59 (4) ◽  
pp. 167-177
Author(s):  
Miriam Kizeková ◽  
Ján Tomaškin ◽  
Jozef Čunderlík ◽  
Ľubica Jančová ◽  
Janka Martincová
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Dry Matter ◽  
Seasonal Pattern ◽  
Red Clover ◽  
Dry Matter Yield ◽  
Crude Protein Content ◽  
Crude Fibre ◽  
Herbage Quality

Abstract This study highlights the effect of drought and ambient temperature on performance and herbage quality of legume monocultures and grass-legume mixtures. In a field experiment, the total dry matter yield, seasonal pattern of dry matter yield distribution, content of crude protein and crude fibre of monocultures of red clover and alfalfa and grass-legume mixtures were investigated during two consecutive dry years (2011-2012). Alfalfa cultivars Kamila and Tereza grown as monocultures or as mixtures with Festulolium braunii (cultivar Achilles) outperformed the red clover cultivars Fresko and Veles and provided a well-balanced total and seasonal dry matter yield during both years. Across all experimental years, crude protein content was significantly higher at alfalfa monocultures and mixture when compared with clover monocultures (P < 0.05). However, considerable lower content of crude fibre at clover monocultures in comparison with alfalfa ones was found. Responses of nutritive parameters of both legume species to weather variables were different. Crude protein content in red clover was independent of rainfall and temperature. In contrast, the crude fibre content correlated with temperature whereby the alfalfa monocultures showed stronger correlations (P < 0.05) than red clover monocultures.

scholarly journals Agronomic Performance and Lignin Content of HCT Down-Regulated Alfalfa (Medicago sativa L.)

2018 ◽  
Vol 11 (3) ◽  
pp. 505-515 ◽  
Author(s):  
Kishor Bhattarai ◽  
Shanmugam Rajasekar ◽  
Richard A. Dixon ◽  
Maria J. Monteros
Keyword(s):  
Medicago Sativa ◽  
Lignin Content ◽  
Agronomic Performance ◽  
Medicago Sativa L

scholarly journals Nutritional quality of Chinese cabbage from integrated culture

2008 ◽  
Vol 35 (No. 4) ◽  
pp. 145-150 ◽  
Author(s):  
R. Pokluda
Keyword(s):  
Chinese Cabbage ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Plant Density ◽  
Growing Season ◽  
Crude Fibre ◽  
Higher Plant ◽  
Cultivation System ◽  
Nitrates Content

The evaluation of nutritional quality of Chinese cabbage and the effects of cultivar, weed incidence, plant density and growing season were observed in integrated cultivation system. Mean contents of analysed compounds were as follows: 6% of dry matter, 10% of crude fibre, (in mg/kg of f.m.): 2,199 mg K, 289 mg Ca, 146 mg Mg, 111 mg Na, and 316 mg of vitamin C. Mean content of nitrates reached the value of 647 mg/kg. A significant effect of cultivar on the content of all observed substances in cabbage heads excluding magnesium was thus confirmed; however, a decrease of nitrates was found in the treatment with higher plant density. Weed cultivation caused slightly (insignificantly) higher nitrates content in cabbage heads by 100 mg/kg. Growing season showed a significant effect on content of some evaluated compounds. Integrated cultivation of Chinese cabbage could be an adequate approach to ensure nutritionally valuable products with low nitrates content.

scholarly journals Influence of the origin on selected determinants of the quality of pork meat products

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 547-552 ◽  
Author(s):  
B. Garbowska ◽  
M. Radzymińska ◽  
D. Jakubowska
Keyword(s):  
Glutamic Acid ◽  
Protein Content ◽  
Acid Content ◽  
Salt Content ◽  
Meat Products ◽  
Fat Content ◽  
Pork Meat ◽  
Significant Difference ◽  
Products Analysis

in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumption of traditional products. Based on the experiment, a significantly higher protein content was found in sausages produced by large producers (24.73 &plusmn; 1.98%). The fat content was significantly higher in traditional ham (16.25 &plusmn; 14.47%), compared with local ham (4.38&nbsp;&plusmn; 2.26%) and the mass (9.29 &plusmn; 5.25%). The samples of traditional and local ham had a significantly higher salt content (3.31 &plusmn; 0.72 and 2.90 &plusmn; 0.54%, respectively). No dye compounds were detected in any of the tested samples. There were no statistically significant differences in hydroxyproline and l‑glutamic acid content between traditional and conventional samples of meat products. Analysis of nitrate (V and III) showed a statistically significant difference in the average contents of these compounds. Significantly higher levels of nitrates were revealed only in traditional ham samples (12.60 &plusmn; 8.08 mg NaNO(V)/kg and 17.53 &plusmn; 27.91 mg NaNO(III)/kg of the product, respectively), wherein there was a large variation in the content of these compounds in the samples.

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