scholarly journals BIOLOGICAL VALUE OF PROTEINS OF MILK OF SIMMENTAL COWS PRODUCED UNDER CONDITIONS OF INTENSIVE TECHNOLOGY

2021 ◽  
Vol 247 (3) ◽  
pp. 288-292
Author(s):  
L.G. Khromova ◽  
◽  
N.V. Bailova ◽  
A.I. Sychev ◽  
◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Oscillation Amplitude ◽  
Essential Amino Acids ◽  
Acid Number ◽  
Protein Component ◽  
High Concentration ◽  
Biological Value ◽  
Amino Acid Index ◽  
Acid Index

Taking into account modern requirements, the biological value of the protein component of the Simmental breed Krov milk produced under intensive technology has been studied. The amino acid composition of milk proteins was identified by high-performance liquid chromatography. To analyze the biological value of proteins, calculated indicators were used: the amino acid index and the amino acid number (skor) of essential amino acids, taking into account the true digestibility of each of them. As a result of the research, all the essential and interchangeable amino acids and a fairly high concentration of many of them were identified. Among the essential amino acids, the largest amount in the milk samples contained phenylalanine+tyrosine, leucine, lysine, valine, and the smallest-tryptophan, methionine+cysteine. In the aggregate of interchangeable amino acids, the highest saturation was noted for glutamic acid+glutamine, arginine, proline, and the lowest-glycine, alanine. The predominance of interchangeable amino acids was noted in the protein component, which caused a low amino acid index (0.61). The amount of assimilated essential amino acids was higher relative to the reference protein. However, the amino acid score had a wide oscillation amplitude: from 149.6 % for the amino acids phenylalanine + tyrosine to 61.2 and 87.8 %, respectively, for tryptophan and methionine+cysteine, which indicated their imbalance. The essential amino acids tryptophan and methionine+cysteine were limiting, since their amino acid number (skor) is below 100 %.

Nutrition of the bacon pig. XIX. The requirement of the bacon pig for certain essential amino acids

1958 ◽  
Vol 50 (2) ◽  
pp. 230-242 ◽  
Author(s):  
R. E. Evans
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Energy Supply ◽  
Essential Amino Acids ◽  
Food Utilization ◽  
Biological Value ◽  
Potential Value ◽  
The Past

The addition of essential amino acids to all-vegetable diets, so as to raise the biological value of their proteins to the level of animal-protein concentrates, has often been advocated in the past by animal nutritionists. This aim was frustrated in practice since it was impossible, until recently, to secure the necessary supplies at prices that would make such additions economical. Feeding stuffs with added amino acids are now being sold commercially. This is possible following the manufacture of synthetic DL-methionine and crude L-lysine monochloride.It seemed desirable, therefore, to carry out investigations into the potential value of these amino acids to the pig feeder. This paper deals with the effect on growth, food utilization and retention of nitrogen of adding small amounts of lysine and methionine to the diet. An attempt is made to correlate the amino acid composition of the pig's diet with its rate of growth, the energy supply being adequate.

scholarly journals Amino Acid, Phytochemical Compositions and Antioxidant Activity of Inky Cap Mushroom (Coprinus radiata)

2020 ◽  
Vol 33 (1) ◽  
pp. 53-56
Author(s):  
Thidarat Somdee ◽  
Rattaphol Kraiklang ◽  
Chatchada Mahaweerawat ◽  
Suneerat Yangyuen ◽  
Udomsak Mahaweerawat ◽  
...  
Keyword(s):  
Amino Acids ◽  
Antioxidant Activity ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Water Extract ◽  
Essential Amino Acids ◽  
Total Phenolic ◽  
High Concentration ◽  
Antioxidant Power

Evaluation of the amino acid composition, phytochemical properties and antioxidant activity of Coprinus radiata mushrooms was conducted. Free amino acid composition of fresh mushrooms was analyzed by LC-MS/MS. The phytochemical properties analysis included total phenolic compound content and total flavonoid content of these mushrooms. Furthermore, antioxidant activity assays were performed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP). Based on the results shown that a high concentration of non-essential amino acids, especially those of arginine and glutamic acid, were observed. However, isoleucine and leucine were major essential amino acids in these mushrooms. The ethanolic extract of C. radiata showed higher phytochemical contents and antioxidant activity than those of the water extract. It suggested that the C. radiata is a natural source containing some essential amino acids, a high amount of phytochemical properties and high antioxidant activity, potentially having medicinal and nutritional properties that provide health benefits.

scholarly journals Biological efficiently of cooked sausages protein

2019 ◽  
Vol 21 (91) ◽  
pp. 48-53
Author(s):  
O. Fursik ◽  
I. Strashynskyi ◽  
V. Pasichnyi ◽  
R Svyatnenko
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Control Sample ◽  
Essential Amino Acids ◽  
Biological Efficiency ◽  
Experimental Sample ◽  
Sample Number ◽  
Biological Value

Food proteins, besides being used as sources of energy and providing the body with amino acids for the protein synthesis, are important biological objects that help maintain the overall health of a person, participate in the growth and development of the organism, and the functioning of cellular metabolism. Due to the ability of maintaining a balance between anabolic and catabolic metabolism, industrial proteins have achieved the status of a biologically active ingredient or substance that promotes health, which is associated with the placement of peptides or amino acids in the chain encoded in each protein. The article presents the data of conducted researches on the influence of created functional composition containing protein (FCP) of the given composition and properties on SCORE and indicators of  biological efficiency  of cooked sausages proteins. Biological value, as a criterion for evaluating the protein, is very important for determining the effectiveness of its use by the organism. The product's amino acid composition is one of the indicators of its biological value. As a result of the obtained data analysis on the study of the experimental cooked sausage's amino acid composition, it was found that the experimental samples using the FCP were balanced by the content of essential amino acids in comparison with the control sample. For a experimental sample number 1 using FCP in combination with red poultry compared to the control sample, the number of all essential amino acids is increased by an average of 67.2%. For the experimental sample number 2 using FCP combined with mechanical deboned poultry meat (MDPM), there is a decrease in the number of amino acids such as lysine, valine, sulfur-containing (compared to the experimental sample number 1), the SCORE for which is less than 100%. Calculating the indicator of biological value and comparative redundancy, and the coefficients of differentiation the amino acid composition (CDAAC) and utility, generalized the effect of FCP on the biological efficiency of the product's protein. The use of FCP in the cooked sausages technology in the amount of 30% increases the biological value of experimental samples by an average of 3%, utilitarian utilization rate – by 8.4%, and reduces the comparative redundancy by an average of 50%, CDAAC – by 4% compared to the control sample. Replacement of the meat raw material developed by the FCP in the recipes of cooked sausages increases and balances the amino acid composition of the experimental samples.

scholarly journals Non-essential nitrogen and protein utilization in the growing rat

1990 ◽  
Vol 64 (3) ◽  
pp. 653-661 ◽  
Author(s):  
J. Heger
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Essential Amino Acid ◽  
Essential Amino Acids ◽  
Protein Utilization ◽  
Biological Value ◽  
Growing Rats ◽  
Growing Rat ◽  
Per Se

Three series of nitrogen-balance experiments were carried out on growing rats fed on purified isonitrogenous diets (16 g N/kg) to study the importance of non-essential N and the essential:total N (E:T) ratio for attaining maximum N balance (NB) and biological value (BV) of protein. Minimum dietary levels of asparagine, proline and glutamic acid required for maximum NB and BV were estimated to be 1.0, 2.0 and 5.0 g/kg respectively. In an essential amino acid-based diet, the levels of individual amino acids were successively reduced to 110% of the requirement. Reducing the level of arginine, lysine or methionine + cystine resulted in a significant increase in NB and BV while the response of rats given the isoleucine-reduced diet significantly decreased. Addition of asparagine, proline and glutamic acid in the estimated minimum amounts to an essential amino acid-based diet resulted in a significant increase in NB and BV. A further significant increase was found when the levels of arginine, lysine and methionine + cystine in the diet were reduced to 110 % of the requirement. The performance of rats fed on the latter diet was similar to that of rats given a diet with the optimum E:T ratio. It is concluded that the optimum protein utilization may be influenced by the presence of some non-essential amino acids and by the surplus of some essential amino acids rather than by the E:T ratio per se.

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.

INCREASED AMINO-ACIDURIA IN INFANTS WITH KWASHIORKOR FED NATURAL AND SYNTHETIC DIETS

PEDIATRICS ◽  
1959 ◽  
Vol 23 (4) ◽  
pp. 662-675
Author(s):  
Harold E. Schendel ◽  
Arnold Antonis ◽  
John D. L. Hansen
Keyword(s):  
Amino Acids ◽  
Body Weight ◽  
Amino Acid ◽  
Amino Acid Index ◽  
Synthetic Amino Acid ◽  
Amino Aciduria ◽  
Acid Index ◽  
Natural And Synthetic

There appears to be a temporarily increased (three-to eightfold) amino-aciduria in kwashiorkor, which is rapidly reduced with treatment. This increased excretion was apparent when the data were expressed as a function of body weight or excretion of creatinine, as a percentage of intake or as amino-acid index. Further, this increase is due to the increased output of 17 amino acids rather than any single acid. Secondly, there is a grossly increased amino-aciduria in both normal infants and infants with kwashiorkor fed two synthetic amino-acid formulae, theoretically adequate: this appears to be due to a large extent to those acids present in the formula as the DL-isomers, although excretion of D-acids was also higher in the patients with kwashiorkor than in controls.

scholarly journals THE IMPORTANCE OF FORAGE BEANS PROTEIN QUALITY IN BROILER CHICKEN FEEDING

2017 ◽  
pp. 85-89
Author(s):  
Svetlana Nikolaevna Ivanova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Crude Protein ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Mean Value ◽  
Limiting Factor ◽  
Biological Value ◽  
Vital Functions

The article focuses on protein content and amino acid composition in different varieties of forage beans (Istok, Maria, Uzunovskie, Alfred), which are used in fodder of the farm poultry. Among them, there was studied a limiting factor - methionine, cysteine and lysine content. Portion of crude protein in the studied varieties of forage beans made between 24.7% (Alfred variety) - 27.9% (Maria variety), mean value made 26.3%. According to absolute portion of amino acids, Istok variety stands out among the rest. Amount of essential amino acids in crude protein is mean 44.32% with great instability of values: from 36.6 to 49.6%. The ratio of essential amino acids to nonessential amino acids (amino acid index) is an average of 0.53. Biological value of forage beans samples varied from 45.7% (Maria variety) to 52.8% (Istok variety), an average value made 49.9%. A comparative analysis of amino acid content of forage beans and eggs showed low biological value of forage beans due to the shortage of amino acids, particularly sulphur bearing ones: methionine and cysteine. Taking into account the fact that the better protein in the fodder meets the animals’ need in amino acids, the more of it is used to support vital functions of the organism, maximum fertility. In order to increase biological value of forage beans it is necessary to select varieties with greater content of essential amino acids, especially, limiting ones.

scholarly journals Quality of goat meat from purebred French Alpine kids and Boer crossbreeds

2008 ◽  
Vol 51 (4) ◽  
pp. 381-388 ◽  
Author(s):  
H. Brzostowski ◽  
R. Niżnikowski ◽  
Z. Tański
Keyword(s):  
Amino Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Calorific Value ◽  
Essential Amino Acids ◽  
Intramuscular Fat ◽  
High Concentration ◽  
Protein Ratio ◽  
Energy Value

Abstract. Some quality traits of meat from purebred French Alpine kids and Boer crossbreeds aged 50 days were evaluated in the study. Samples of m. quadriceps femoris were taken to determine the chemical composition and physicochemical properties of meat as well as a water-to-protein ratio, energy value, levels of cholesterol and amino acids in protein, and fatty acid concentration in intramuscular fat. It was found that meat from crossbred kids, compared to meat from purebred kids, contained more intramuscular fat, cholesterol and vitamin A, had a higher calorific value, a brighter color, a lower water-holding capacity, a higher level of physiological maturity (measured as the value of a water-to-protein ratio), and got higher scores for tenderness and juiciness. The protein of meat from crossbred kids had a more desirable essential amino acid/non-essential amino acid (EAA/NEAA) ratio, while intramuscular fat contained less OFAs and had more desirable unsaturated fatty acid/ saturated fatty acid (UFA/SFA) and DFA/OFA (UFA+C18:0/SFA-C18:0) ratios. Due to a high protein content (19.44 and 19.74 %), low levels of fat (1.67 and 1.96 %) and cholesterol (48.76 and 56.63 mg/100g), a low energy value (96.36 and 101.47 kcal/100g), a high concentration of essential amino acids, a desirable fatty acid profile and high scores for sensory properties, meat from purebred French Alpine kids and (especially) Boer crossbreds may be recommended as a valuable component of a low-fat diet.

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