An Attempt at Forecasting the Nutritional Levels: Energy Value and Protein Content of the Average Urban Diet in Greece

1967 ◽  
Vol 35 (1) ◽  
pp. 50
Author(s):  
C. E. Kevork
Keyword(s):  
Protein Content ◽  
Energy Value ◽  
Urban Diet

scholarly journals The utilization of chopped and pelleted lucerne (Medicago sativa) by growing lambs

1979 ◽  
Vol 41 (2) ◽  
pp. 297-310 ◽  
Author(s):  
D. J. Thomson ◽  
S. B. Cammell
Keyword(s):  
Medicago Sativa ◽  
Protein Content ◽  
Live Weight ◽  
Initial Energy ◽  
Metabolizable Energy ◽  
Net Energy ◽  
Regression Equations ◽  
Energy Value ◽  
Physical Processing ◽  
Net Energy Value

1. The efficiency of utilization of the dietary energy and nitrogen contained in a dried lucerne (Medicago sativa cv. Chartainvilliers) given either chopped (CL) or ground (1.96 mm screen) and pelleted (PL), was measured in a comparative slaughter experiment. Growing lambs were given equal amounts of digestible energy in the chopped or pelleted form at each at each of the three planes of nutrition for a period of 100 d.2. The initial energy, fat and protein content of both the carcass and the total body of the test lambs was estimated from regression equations between fasted (18 h) live weight and these components, derived from a group of twenty-three comparable lambs. The final energy, fat and protein content of the test lambs was determined directly by chemical analyses.3. The metabolizable energy (ME) content of the diets was derived at each plane of nutrition from measured faecal and urinary losses and estimated methane losses. The depression in ME content with grinding and pelleting the dried lucerne was small (CL 8.69 MJ/kg dry matter (DM), PL 8.42 MJ/kg DM).4. The efficiency of utilization of the ME of the dried lucerne for growth and fattening was higher (P < 0.01) when given in the ground pelleted form (0.533), than in the chopped form (0.284). The net energy value of the PL (3.5 MJ/kg DM) was higher than that of CL (2.2 MJ/kg DM).5. Thus lambs fed on PL grew faster and had a higher caracass weight gain, carcass protein and fat retention than lambs fed on CL. The composition of the carcass was not altered by the physical processing treatment.6. Digestion studies with these same CL and PL diets had shown that grinding and pelleting depressed digestion in the forestomachs and increased digestion in the small intestine compared with the chopped form. The increased efficiency of utilization of the gross energy and ME and the higher net energy value of PL was attributed primarily to a change in the site of digestion within the alimentary tract. Associated with this change was a higher value for absorbed amino acids : absorbed energy and an increased apparent absorption of methionine for lambs fed on PL. The difference in the energy costs of eating and ruminating the CL and PL was small.

scholarly journals Physicochemical characteristics of smoked cooked linguiças made with ostrich meat trimmings

2017 ◽  
Vol 69 (2) ◽  
pp. 491-496
Author(s):  
R.S. Nascimento ◽  
A.B. Fonseca ◽  
M.B.S. Feijó ◽  
R.M. Franco ◽  
Z.B. Miranda
Keyword(s):  
European Union ◽  
Moisture Content ◽  
Protein Content ◽  
Physicochemical Characteristics ◽  
Fat Content ◽  
Lean Meat ◽  
Energy Value

ABSTRACT The aim of this study was to evaluate the physicochemical characteristics of three formulations of smoked cooked linguiças, only differing in the lean meat used: (Formula 1 ― 100% ostrich meat; Formula 2 ― 50% ostrich meat + 50% pork; and Formula 3 ― 50% ostrich meat + 50% chicken), elaborated with ostrich meat trimmings. The formulas showed slightly higher moisture content (62.00-64.41%) than the maximum allowed in the legislation for cooked linguiças (60%) (Brasil, 2000). However, their protein content (19.99-22.14%) was at least 42% higher than the minimum required level (14%); the fat content (11.82-14.25%) was less than half the maximum permitted level (35%) in the same legislation, and at least 45% less than three well-known smoked cooked linguiça brands commercialized in Brazil; and the energy value (194.89-208.19 Kcal%) was at least 31% less than the same smoked linguiça brands; thus the three ostrich smoked linguiça formulas elaborated could be claimed "light" in fat content and energy value (European Union, 2006; Brasil, 2012). The present study showed that ostrich meat trimmings can be successfully used to elaborate healthy, "light", smoked cooked linguiças, competing in the market with traditional smoked cooked linguiças, and adding value in the ostrich meat chain.

scholarly journals IMPACTS OF MORINGA OLEIFERA LEAF POWDER (MLP) ON THE PROTEIN CONTENT AND ENERGY VALUE OF COLOCASIA ESCULENTA (TARO) PORRIDGE: A TRADITIONAL INFANT FOOD IN GUINEA

2021 ◽  
pp. 72-79
Author(s):  
Daniel Mamy ◽  
Xiumin Chen ◽  
Aboubacar Sangaré
Keyword(s):  
Protein Content ◽  
Moringa Oleifera ◽  
Titratable Acidity ◽  
High Energy ◽  
Infant Food ◽  
Energy Value ◽  
Energy Product ◽  
Protein Energy ◽  
Taro Flour ◽  
Leaf Powder

Moringa oleifera leaf powder (MLP) has exceptional nutritional properties due to its high content of micronutrients, fatty acids, and especially protein. This makes it a suitable ingredient for the fortification of taro flour. Taro is a high-energy product but low in protein and fat, which weanling children need for their normal development. This study aimed to evaluate the protein-energy contribution of MLP powder in infant taro porridge. Three fortified taro porridges named FTP10% (Taro + 10% of Moringa), FTP15% (Taro + 15% of Moringa) and FTP15% (Taro + 15% of Moringa) were performed. Their analyses indicated significant increases (P<0.05) in crude protein content, energy value and titratable acidity from 0.580 0046% to 1.570 0052%, 82.137 143% to 88.807 1658% and from 0.130 0017g/100g to 0.380 0010 g/100 g respectively. KEYWORDS: Proximal composition, taro porridge, Moringa oleifera.

scholarly journals Analysis of Technological and Consumption Quality of Offal and Offal Products Obtained from Pulawska and Polish Landrace Pigs

Animals ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 964
Author(s):  
Marek Babicz ◽  
Kinga Kropiwiec-Domańska ◽  
Ewa Skrzypczak ◽  
Magdalena Szyndler-Nędza ◽  
Karolina Szulc
Keyword(s):  
Chemical Composition ◽  
Protein Content ◽  
Collagen Content ◽  
Eating Quality ◽  
Energy Value ◽  
Physical Chemical ◽  
Physical Traits ◽  
Fattening Pigs ◽  
Organoleptic Parameters

The aim of the study was to determine technological and consumption quality of some offal components obtained from Pulawska and Polish Landrace fattening pigs, and to analyse the eating quality of the offal products. The study material consisted of 100 fattening pigs: Pulawska (PUL) and 50 Polish Landrace (PL) pigs. The offal components were analysed for physical traits, chemical composition and energy value. Offal products were made from the offal and their physical, chemical and organoleptic parameters were evaluated. Our study showed that breed had a significant effect (p ≤ 0.05) on pH45 of the tongue, heart (PUL > PL), lungs and kidneys (PUL < PL), and on the fat content of the tongue, heart (PUL > PL), liver and kidneys (PUL < PL). A highly significant effect of breed (p ≤ 0.01) was observed for protein content of the lungs, liver (PUL < PL) and kidneys (PUL > PL), for collagen content of the kidneys (PUL < PL) and liver (PUL < PL), and for energy value (p ≤ 0.01) of the heart (PUL > PL) and liver (PUL < PL). Moreover, our results indicate that the organoleptic quality of the evaluated offal products was higher for Pulawska than Polish Landrace pigs, in particular with regard to consistency (p < 0.05) and flavour (p < 0.01) of the liver sausage.

scholarly journals The effect of bee pollen as dietary supplement on meat chemical composition for broiler Ross 308

2013 ◽  
Vol 61 (1) ◽  
pp. 71-76 ◽  
Author(s):  
Peter Haščík ◽  
Ibrahim Omer Elamin Elimam ◽  
Jozef Garlík ◽  
Miroslava Kačániová ◽  
Juraj Čuboň ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Protein Content ◽  
Fat Content ◽  
Control Group ◽  
Water Contact ◽  
Bee Pollen ◽  
Energy Value ◽  
Thigh Muscles ◽  
Significant Difference ◽  
Positive Effect

The present experiment was aimed to study the effect of bee pollen on the meat chemical composition of broiler’s Ross 308 breast and thigh muscles. In the experimental groups were added bee pollen in an amount (group E1 – 2 500 mg.kg−1, group E2 – 3 500 mg.kg−1 and E3 – 4 500 mg.kg−1) to the feed mixtures for 42 days. At the end of the study the water content was higher in experimental groups than the control group and on breasts there were a significant difference (P ≤ 0.05) between control groups and experimental groups (E1, E2 and E3) also there was a significant difference (P ≤ 0.05) between the experimental E3 and experimental E1, E2 groups. In protein content, the control group was higher than experimental groups and there no significant differences (P ≥ 0.05) among the groups. In fat content, the control group (2.04%, 13.2%) was higher than experimental groups E1 group (1.59%, except thigh 14.11%), E2 group (1.70%, 13.00%) and E3 group (1.51%, 10.96%) and on breast there were significant differences (P ≤ 0.05) between control group and experimental groups E1, E3 and on thigh there were significant differences (P ≤ 0.05) between experimental E3 and experimental E1, E2 groups. In energy value (kJ.100 g−1) of the breast and thigh muscles in control was higher than experimental groups and on the breasts there were a significant differences (P ≤ 0.05) between control group and experimental groups (E1, E3) and on the thigh there were significant differences (P ≤ 0.05) between experimental E1 and experimental E3 groups. From the study we concluded that the bee pollen has a positive effect of the breast’s meat chemical composition of broiler, which led to increase the water contact and reduce the fat content and energy value, but he had a normal effect on thigh, also bee pollen has normal effect on the protein content of the breast and thigh muscles.

Selection of Cowpea Elite Lines for Iron and Zinc Biofortification

2020 ◽  
Vol 17 (1) ◽  
pp. 48-58
Author(s):  
Cristina Z. de Morais C. Dias-Barbosa ◽  
Diego S.V. de Oliveira ◽  
Kaesel J.D. de Oliveira ◽  
Regilda S. dos Reis Moreira Araújo ◽  
Maurisrael de Moura Rocha
Keyword(s):  
Total Energy ◽  
Protein Content ◽  
Iron Content ◽  
Phenotypic Expression ◽  
Zinc Content ◽  
Carbohydrate Content ◽  
High Iron Content ◽  
Energy Value ◽  
High Zinc ◽  
Iron And Zinc

Background: Cowpea is a very popular crop in Brazil, rich in nutrients that can be used as food to feed the population, avoiding deficiencies caused by the lack of minerals such as iron and zinc. Objective: To select elite cowpea lines for biofortification of iron and zinc and determine the physical and chemical characteristics of the lines. We analyzed: 33 cowpea genotypes, being 31 elite genotypes and two biofortified cultivars (control). Method: The 10 best lines with iron and zinc contents were selected and, together with the controls, were analyzed for chemical composition (moisture, ash, lipids, proteins and carbohydrates), total energy value and cooking time. Results: The iron and zinc contents in semi-prostrate genotypes were higher than those in semi-erect genotypes, all the semi-prostrate lines presented a high iron content, and 19.25% presented a high zinc content. The genotypes of the semi-erect lines exhibited more significant genetic variability for iron content, whereas those of the semi-prostrate genotypes showed more significant genetic variation for zinc content, both exhibited a high genetic component in phenotypic expression. Improving the genotypes for increased protein content led to reductions in lipid and carbohydrate contents, as well as the total energy value, whereas increasing the carbohydrate content increased both the total energy value and the zinc content. The MNC04-792F-146 lines presented alleles that favored an increase in carbohydrate content and total energy, while the MNC04-769F-26, MNC04-769F-31, and MNC04-774F-90 lines were shown to be good sources of genes for increasing protein content, decreasing lipid content, and rapid cooking. Conclusion: The MNC04-762F-9, MNC04-792F-146, and MNC04-769F-55 lines exhibited the greatest potential to be released as iron and zinc biofortified cultivars.

DAIRY COW FEEDING AND NUTRITION ACCORDING TO DETAILED NUTRITION REQUIREMENTS

2020 ◽  
Author(s):  
В.М. ДУБОРЕЗОВ
Keyword(s):  
Protein Content ◽  
Metabolizable Energy ◽  
Production Performance ◽  
Moscow Oblast ◽  
Feeding Rates ◽  
Feed Mixture ◽  
Survey Period ◽  
Energy Value ◽  
Lactating Cows ◽  
Group 4

На примере дойного стада молочного комплекса Московской области показана эффективность нормированного кормления коров по детализированным нормам. Представлена схема кормления по производственным группам в соответствии с их продуктивностью. Приведены рационы и показатели их питательности для лактирующих коров четырех групп, сформированных по суточному удою: более 32 кг, 25—32, 16—24 и менее 16 кг молока. Рационы составлены на основе кормосмеси, приготовленной из расчета: 23 кг кукурузного силоса, 13 кг сенажа, 2 кг сена, 4 кг пивной дробины. Основные показатели питательности кормосмеси: 120 МДж ОЭ, 1450 г сырого протеина. Для балансирования рационов дополнительно скармливали комбикорм, который готовили в хозяйстве по двум рецептам. Энергетическая ценность комбикорма №1: 11,86 МДж ОЭ, содержание протеина — 19,3%. Комбикорм №2 имел меньшую питательность — 10,88 МДж ОЭ и 16,5% протеина. Нормированное кормление коров по группам осуществляли за счет раздачи различного количества кормосмеси и комбикорма. В итоге энергетическая ценность рационов составляла от 269 МДж ОЭ (I группа) до 164 МДж ОЭ (IV группа), содержание протеина, соответственно, от 4152 до 2110 г. За период исследований, начиная с 2015 года, рост молочной продуктивности на комплексе составил 4151 кг и за 2019 год достиг показателя 10313 кг молока от каждой коровы. При этом расход концентратов на производство 1 кг молока снизился с 560 до 380 г, общие затраты кормов уменьшились с 1,07 до 0,93 ЭКЕ на 1 кг молока, выход телят в расчете на 100 коров увеличился с 68 до 80 голов. Efficiency of regulatory approaches to cow feeding and nutrition according to ration specification has been proven with the example of the dairy cattle herd on the Complex Breeding Farm, Moscow oblast. The program of feeding the cows grouped according to their production performance is present. The rations and their nutritive values for lactating cows allocated to four groups based on daily milk yields: more than 32 kg, 25-32 kg, 16-24 kg, and less than 16 kg milk are reported. Rations are formulated into a single feed mixture containing 23 kg corn silage, 13 kg hay lage, 2 kg hay, and 4 kg brewing waste. The main nutritional parameters for a feed mixture include the energy value of 120 MJ ME and the crude protein content of 1450 g. In order to balance the rations, we deliver compound feed manufactured according to two formulae. The energy value and the protein content of a compound of formula 1 comprised 11.86 MJ ME and 19.3%, respectively. A compound feed of formula 2 had the reduced nutrional content expressed in metabolizable energy of 10.88 MJ and protein of 16.5%. Regulatory approaches to the different feeding rates of feed mix and concentrates, fed to the cows allocated to certain groups, were applied. Therefore, the ration energy value was in the range of 269 MJ ME (group 1) to 164 MJ ME (group 4); the protein content varied from 4152 g to 2110 g, respectively. Over the survey period starting in 2015, the milk production at the complex breeding farm increased to 4151 kg milk per cow, reaching 10313 kg for 2019. In addition, the concentrate amount rates used to produce 1 kg milk reduced from 560 g to 380 g. The total feed resources required per I kg milk decreased from 1.07 to 0.93 EFU. Number of calves born alive per 100 cows increased from 68 to 80.

The energy values and nutritive value indices of Digitaria decumbens, Sorghum almum, and Phaseolus atropurpureus

1966 ◽  
Vol 17 (4) ◽  
pp. 411 ◽  
Author(s):  
DJ Minson ◽  
R Milford
Keyword(s):  
Organic Matter ◽  
Protein Content ◽  
Dry Matter ◽  
Nutritive Value ◽  
Energy Content ◽  
Regression Equations ◽  
Energy Value ◽  
Digestible Energy ◽  
Dry Matter Digestibility ◽  
Digitaria Decumbens

Two subtropical grasses, Digitaria decumbens and Sorghum almum, and one legume, Phaseolus atropurpureus (var. Siratro), cut at different ages were fed to sheep indoors to measure voluntary intake and apparent energy digestibility. Energy values of dry matter ranged from 4.11 to 4.48 kcal/g and those of organic matter from 4.47 to 4.94 kcal/g. There was a positive correlation between the energy value of organic matter and the crude protein content (r = 0.84, P < 0.01). The apparent digestibility of feed energy was correlated with species, age, and dry matter digestibility but there were significant differences between the regression equations for each species. Age was the most important factor determining the digestible energy content of the three species, and the energy value of digestible organic matter varied from 3.860 to 4.801 kcal/g. This value was positively correlated with protein content. The intake of digestible energy (kcal/kg0.75) was approximately four times as great for young cuts as for mature cuts of both grasses. Nutritive value index (N.V.I.) was closely correlated with the intake of digested energy for the three species (r > 0.998, P < 0.001), but the regression coefficient for S. almum was significantly different from those for D. decumbens and P. atropurpureus. The relative merits of the digestible energy and N.V.I. methods of expressing the energy value of pasture are discussed, and it is concluded that digestible energy is the more suitable method.

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