scholarly journals Evaluating barley feed fractions from integrated ethanol-starch production in diets of ruminants

1988 ◽  
Vol 60 (7) ◽  
pp. 701-709
Author(s):  
Matti Näsi
Keyword(s):  
Amino Acid ◽  
Cell Walls ◽  
Nutritive Value ◽  
Amino Acid Content ◽  
Raw Material ◽  
Integrated Production ◽  
New Process ◽  
Different Types ◽  
Barley Protein ◽  
Starch Production

A new process for the integrated production of ethanol and starch yields barley fractions with different types and contents of carbohydrates and protein. The barley hulls and bran consist mainly of lignocellulose, the barley molasses has considerable contents of sugars and soluble protein, the barley protein contains 40 % protein and has a low fibre level, while the barley fibre consists mainly of cereal cell walls and its NDF is high. The amino acid content of the barley fractions is almost the same as in the barley raw material. The nutritive value of the barley fractions was assessed in six digestibility trials performed with rams. Barley protein and barley molasses had high digestibilities, 90—95 % for OM and 87—93 % for CP; barley fibre had slightly lower digestibilities, 73 % for OM and 77 for CP, while barley hulls and bran had low values, 58 % for OM and 64 % for CP. The nitrogen balance improved with increasing level of the barley fractions in hay diet. The FU values were 1.15,0.94, 0.97, 0.73, 0.30 and 0.93 per kg DM for barley protein, fibre, molasses, hulls +bran, hulls and a mixture of fibre and molasses, respectively. The present experiments indicated that, apart from the product of the dehulling process, the barley fractions obtained are of high nutritive value.

scholarly journals Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

2018 ◽  
Vol 74 (10) ◽  
pp. 5971-2018 ◽  
Author(s):  
PRZEMYSŁAW KNYSZ ◽  
MICHAŁ GONDEK ◽  
RENATA PYZ-ŁUKASIK ◽  
MONIKA ZIOMEK ◽  
ŁUKASZ DROZD ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
G Protein ◽  
Nutritive Value ◽  
Salt Content ◽  
Amino Acid Content ◽  
Traditional Methods ◽  
Dairy Starter Cultures ◽  
Limiting Amino Acids

The aim of the study was to determine the variability in the chemical composition and nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and unsmoked long-ripened rennet cheeses produced by traditional methods. The raw material for the production of short-ripened cheeses was pasteurized cows’ milk obtained from a dairy, whereas the long-ripened cheeses were manufactured from raw cows’ milk obtained from the producer’s farm. All three varieties of cheese examined were produced with commercial dairy starter cultures. The material for the study was collected in winter, directly at the producers’ retail outlets in southern and eastern Poland. The basic chemical composition was determined according to the Polish Standards, whereas the amino acid profiles of proteins from the cheeses were determined by ion-exchange chromatography. The result analysis revealed significant differences between the different varieties of cheese in terms of their water content, ranging from 32.2% to 42.1%, as well as protein content, which varied from 25.6% to 31.6%. Fat levels ranged between 22.2% and 24%, whereas total ash content amounted to 5.1-5.8%. The significantly highest salt content was found in unsmoked short-ripened cheeses. In all three cheese varieties, the total exogenous amino acid content was comparable, ranging from 46.17 g to 47.36 g/100 g protein, and that of endogenous amino acids varied from 52 g to 53 g/100 g protein. The biological value of proteins was determined by calculating to the chemical score (CS), as described by Mitchell and Block, and the essential amino acid index (EAAI), as described by Oser. A comparison of the results with the standard chicken egg white proteins showed that the limiting amino acids for all varieties of cheese were methionine and cysteine. On the other hand, a comparison with the FAO/WHO-suggested pattern of amino acid requirements (1991) for all age groups over 1 year of age showed that the limiting amino acids were methionine and cysteine in smoked and unsmoked short-ripened cheeses, and treonine in long-ripened cheeses. Considering the chemical indices, such as CS and EAAI, it may be concluded that the traditional rennet cheeses produced in southern and eastern Poland have a favourable amino acid composition of proteins and a high nutritive value..

Chemical Composition and Nutritive Value of Protein of the Pea Seeds - Effect of Harvesting Year and Variety

2011 ◽  
Vol 75 (1) ◽  
pp. 57-69 ◽  
Author(s):  
Anna Kotlarz ◽  
Agnieszka Sujak ◽  
Wacław Strobel ◽  
Wilhelm Grzesiak
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Crude Oil ◽  
Crude Protein ◽  
Nutritive Value ◽  
Amino Acid Content ◽  
Crude Fibre ◽  
Nutritional Values ◽  
Fiber Fractions ◽  
Pea Seeds

Chemical Composition and Nutritive Value of Protein of the Pea Seeds - Effect of Harvesting Year and VarietyWe tested nutritional usability of pea seeds (Pisum sativumL.) at full maturity. Four white-flowering and 5 colour-flowering new Polish cultivars were compared. We determined proximate composition of ground seeds collected over 4 years period as well as amino acids, minerals (Ca, P, Na, K), tannins and fiber fractions (NDF, ADF, ADL). The seeds contained between 224 and 260 g·kg-1of crude protein which was rich in Lys (6.8±0.8 g) but poor in Met+Cys (2.0±0.2 g·16 g-1N). The amount of tannins (as tannic acid equivalent) in white-flowering cvs was 4.3±0.9 g and in colour-flowering - 7.4±2.2 g. The calculated protein nutritional values were compared against amino acid standards of human and animal nutrition and the whole egg protein. Effects of the cropping year and variety variance in respect of chemical composition of seeds were examined. Crude protein, crude oil, N-free extractives, tannins, K, amino acid content: Leu, Phe+Tyr and Ala content were influenced significantly by the cultivar, while the cropping year had a significant influence on dry matter, crude ash, crude protein, crude fibre, crude oil, N-free extractives ADF and ADL fiber fractions, content of P, Na and K, most of the amino acid levels and on nutritional values of the protein measured by means of CS and EAAI indices.

Development of high protein soybean experimental lines with enhanced sulfur amino acid content

2019 ◽  
Author(s):  
◽  
Alaa Alaswad
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Nutritive Value ◽  
Animal Feed ◽  
Amino Acid Content ◽  
The United States ◽  
High Protein ◽  
Sulfur Amino Acid ◽  
Soybean Line ◽  
Modest Improvement

[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Soybean is one of the most important field crops grown in the United States. Commercial soybeans contain about 36 - 40% protein and 18 - 20% oil, by dry weight. Most of the soybean produced in the U.S. is utilized for oil production and animal feed. Even though soybean is a rich source of protein for livestock and humans, the nutritional quality of soybean can be further enhanced if the concentration of sulfur containing amino acids, methionine and cysteine, can be increased. Previously, our lab has employed transgenic approaches to increase the nutritive value of soybean by expressing heterologous sulfur-rich seed proteins and by manipulating the sulfur assimilatory pathway. Even though modest improvement in the nutritive value has been obtained by these approaches, till now no high yielding soybean cultivars with high protein and high sulfur amino acid content has been developed. Such cultivars will be of great value for the agricultural industry especially in animal feed. In this study, I have crossed a South Korean high protein soybean line (Lee5) with a transgenic soybean line with elevated sulfur amino acid content (CS) and developed soybean experimental lines that were advanced to F4:5 seeds. Theses experimental lines exhibit both high protein and high sulfur amino acid content. The protein content of their seeds has been increased 8 to 14% while their oil content has decreased 5 to 7% when compared with CS. Furthermore, I have successfully introduced the cytosolic isoform of O-acetylserine sulfhydrylase (OASS), the overexpressed transgene, from CS into these crosses. The activity of OASS has been increased 5 to 20-fold in experimental lines when compared to Lee5.

Comparative nutritive value and amino acid content of different extractions of wheat

1975 ◽  
Vol 23 (1) ◽  
pp. 24-26 ◽  
Author(s):  
Krishan C. Sikha ◽  
Rajinder P. Johari ◽  
Surinder K. Duggal ◽  
Ved P. Ahuja ◽  
A. Austin
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Nutritive Value ◽  
Amino Acid Content

A Comparison of the Nutritive Value of Egg Proteins and Their Amino Acid Content

1948 ◽  
Vol 67 (4) ◽  
pp. 552-556 ◽  
Author(s):  
W. C. Hess ◽  
E. H. Kramke ◽  
J. C. Fritz ◽  
H. W. Howard
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Nutritive Value ◽  
Amino Acid Content

Chemical and physical characteristics of grains related to variability in energy and amino acid availability in pigs: a review

1999 ◽  
Vol 50 (5) ◽  
pp. 667 ◽  
Author(s):  
Robert J. van Barneveld
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritive Value ◽  
Amino Acid Content ◽  
Nutritional Factors ◽  
Value Differences ◽  
Agronomic Practices ◽  
Available Energy ◽  
Cultural Conditions ◽  
Amino Acid Availability

To optimise pig production, there is a need to define the variation in the available energy and amino acid content of feed grains and to understand those factors that influence nutritive value. Differences of up to3.7 MJ/kg dry matter (DM) in digestible energy (DE) content were observed following a review of data for more than 70 cultivars of wheat. Similarly, analysis of data for more than 125 cultivars of barley revealed a range in DE estimates from 11.7 to 16.0 MJ/kg DM. Differences of this magnitude are economically significant to pig producers. Cultivar has a minimal effect on the availability of energy and amino acids in cereals, although this variation is larger in legumes, particularly lupins. The cultural conditions and agronomic practices (e.g. fertiliser rate) have a greater influence on amino acid and energy availability than the growing region or the growing year. Many factors are shown to influence the availability of energy and amino acids in feed grains, including protein source and type, starch characteristics, fat source and type, non-starch polysaccharide components, and anti-nutritional factors. Although all of these factors can influence the nutritive value of a feed grain for pigs in some way, the availability of energy and amino acids will ultimately depend on the particular combination of these components in a grain and how they behave in the presence of nutrients from other feed ingredients. For this reason, an understanding of the factors that influence the nutritive value of feed grains is more likely to eventuate when multiple regressions of grain components are made against the availability of energy and amino acids.

STUDIES ON THE NUTRITIVE VALUE OF REFUSE SCREENINGS: I. THE ESSENTIAL AMINO ACID CONTENT OF CERTAIN WEED SEEDS

1958 ◽  
Vol 38 (1) ◽  
pp. 97-102
Author(s):  
A. J. Wood ◽  
W. D. Kitts ◽  
May C. Robertson
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Essential Amino Acid ◽  
Nutritive Value ◽  
Amino Acid Content ◽  
Seed Proteins ◽  
Weed Seed ◽  
Rape Seed ◽  
Weed Seeds ◽  
Essential Amino Acid Content

The essential amino acid content of a number of the weed seeds found in refuse screenings is reported. In terms of nutritive value the weed seed proteins are comparable with those contained in soybean, flax and rape seed. The results reported lend support to the view that properly processed refuse screenings is a satisfactory feeding stuff for the ruminant animal.

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