scholarly journals The use of cryopowder from seafood in the technology of thermostatic yogurt for therapeutic and prophylactic purposes

2021 ◽  
Vol 23 (95) ◽  
pp. 83-90
Author(s):  
Y. R. Hachak ◽  
V. A. Nahovska ◽  
B. V. Gutyj
Keyword(s):  
Amino Acids ◽  
Raw Materials ◽  
Fermented Milk ◽  
Domestic Production ◽  
Potential Consumer ◽  
Technological Characteristics ◽  
Sour Milk ◽  
National University ◽  
Health Products ◽  
Limiting Amino Acids

The basis of the technology of functional foods, as is known, is the presence of high content of nutrients, the ability to influence certain parts of the potential consumer. Fermented milk products in this regard are natural representatives of this group. The use of sour milk drinks with phytonutrients of different physical state will contribute not only to additional profits due to the sale of new biologically valuable and very important for public health products, but also to solve such an important problem of all food companies as complex processing of raw materials. related environmental issues. Taking into account the relevance of the topic, research was planned to study the possibility of using a new domestic cryoadditive – cryopowder “Morska Kapusta” in the technology of such a popular sour milk drink as yogurt. Scientific research was conducted in the scientific laboratory of the Department of Milk Technology and Dairy Products of Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv and in production. Formulations of thermostatic yoghurts (1.5 %) with cryopowder of domestic production “Morska Kapusta” were developed and proposed for industrial production. The technological scheme of production of thermostatic yoghurts (mchzh 1.5 %) with cryopowder of domestic production “Morska Kapusta” is offered. The main organoleptic and technological characteristics of thermostatic yogurts (1.5 %) with cryopowder of domestic production “Morska Kapusta” were studied. Experimental samples of thermostatic yogurts (1.5 % weight) with cryopowder of domestic production “Morska Kapusta” had high levels of all regulatory vitamins. The proposed types of thermostatic yogurts (1.5 %) with cryopowder “Morska Kapusta” are characterized by an increase in the amount of sulfur-containing amino acids (methionine + cystine) and tryptophan, and the lack of limiting amino acids in the combined sample of yogurt indicates an increase in biological value. Prototypes of thermostatic yogurts (1.5 %) with cryopowder of domestic production “Morska Kapusta” retained the technological characteristics and regulatory safety indicators during the standard storage time.

DESIGNING BALANCED FEEDS FOR INDUSTRIAL AQUACULTURE USING PROTEIN HYDROLYSATES OF FISH BY-PASS RAW MATERIALS

Fisheries ◽  
2021 ◽  
Vol 2021 (4) ◽  
pp. 81-88
Author(s):  
Olga Mezenova ◽  
Dmitriy Pyanov ◽  
Svetlana Agafonova ◽  
Natalia Mezenova ◽  
V. Volkov
Keyword(s):  
Amino Acids ◽  
Molecular Weight ◽  
Amino Acid ◽  
Raw Materials ◽  
Protein Hydrolysates ◽  
Total Protein Content ◽  
Alternative Sources ◽  
Amino Acid Balance ◽  
Limiting Amino Acids ◽  
By Products

The perspective of the production of domestic compound feed for the development of industrial aquaculture in Russia is shown. Alternative sources of protein in mixed fodder for salmon and sturgeon have been investigated. The advantages of using protein hydrolysates instead of a part of fishmeal in compound feed are described. The advantages of protein hydrolysates from fish by-products are considered, the chemical composition and molecular fractional composition of sublimated protein hydrolysates obtained by enzymatic and thermal pathways from sardinella scales and ridges are studied. The presence in hydrolysates of 53.3 - 97.7% of low molecular weight peptides with a molecular weight of less than 10 kDa with a total protein content of 80.8-94.1% was established. Indicators of amino acid balance (scor) of hydrolyzates of scales and ridges of sardinella were calculated in relation to the established requirements for amino acids in salmonids. Indicators of amino acid balance (scor) of hydrolyzates of scales and ridges of sardinella were calculated in relation to the established requirements for amino acids in salmonids.It was found that the introduction of an enzymatically obtained hydrolyzate is more favorable for an increase in the content of limiting amino acids in mixed feed, and the use of sardinella scales for hydrolysis is more preferable than its ridges.

The use of hydroxyproline analyses to predict the nutritional value of the protein in different animal tissues

1972 ◽  
Vol 27 (3) ◽  
pp. 475-481 ◽  
Author(s):  
Z. Dvořák
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Amino Acid Content ◽  
Close Correlation ◽  
Regression Equations ◽  
Animal Tissues ◽  
Chemical Score ◽  
Limiting Amino Acids ◽  
Net Protein ◽  
Total Amino Acids

1. The amounts of available cystine and tyrosine in the protein of different animal tissues showed a close correlation with the level of hydroxyproline, and may be estimated from hydroxyproline values by regression equations.2. Estimates of ‘chemical score’ have been calculated from the content of hydroxyproline determined in a series of samples for which net protein utilization (NPU) for rats had also been determined. Chemical scores calculated as percentages of the total ‘essential+semiessential’ amino acid content of each material correlated closely with NPU, whereas scores calculated as percentages of total amino acids did not. ‘Methionine+cystine’ were calculated to be first limiting amino acids in every sample.

scholarly journals Influence of Kluyveromyces marxianus on proteins, peptides, and amino acids in Lactobacillus-fermented milk

2017 ◽  
Vol 26 (3) ◽  
pp. 739-748 ◽  
Author(s):  
Dong-Dong Zhang ◽  
Jing-Lan Liu ◽  
Tie-Min Jiang ◽  
Lu Li ◽  
Guo-Zhen Fang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Kluyveromyces Marxianus ◽  
Fermented Milk

Content of amino acids in raw materials of somespecies of ASTERACEAE family

Fitoterapia ◽  
2020 ◽  
Vol 3 (3) ◽  
pp. 44-50
Author(s):  
S.M. Marchyshyn ◽  
◽  
L.V. Slobodianiuk ◽  
R.Yu. Basaraba ◽  
N.А. Hudz ◽  
...  
Keyword(s):  
Amino Acids ◽  
High Performance Liquid Chromatography ◽  
Free Amino ◽  
High Performance ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Qualitative Composition ◽  
Quantitative Content ◽  
First Time ◽  
Asteraceae Family

Keywords: amino acids; common pussytoes; yacon; stevia; golden marigolds; leaves; herb; aster family; high performance liquid chromatography. For the first time the qualitative composition was studied and the quantitative content of amino acids in the herb of common pussytoes, yacon leaves, stevia leaves, herb of golden marigolds was determined by HPLC. 17 bound and 16 free amino acids were identified in the herb of common pussytoes, in the herb of golden marigolds, yacon leaves and stevia leaves – 12 and 5, 17 and 11 and 16 and 14 amino acids, respectively. The highest content of the sum of essential and substitute amino acids is contained in the leaves of stevia; the lowest content of the sum of essential amino – in the herb of golden marigolds, the sum of essential amino acids – in the herb of common pussytoes.

Effects of Dietary Level of Rice Distiller’s Dried Grains on Performance and Meat Quality of Chickens

2021 ◽  
Author(s):  
P.K. Dang ◽  
N.T.P. Giang ◽  
T.T. Nguyen ◽  
S. Chu-Ky ◽  
N.C. Oanh ◽  
...  
Keyword(s):  
Meat Quality ◽  
Broiler Chickens ◽  
Animal Feed ◽  
Raw Materials ◽  
Control Diet ◽  
Broiler Chicks ◽  
Meat Yield ◽  
Broiler Performance ◽  
National University ◽  
By Products

Background: In Vietnam, animal feed mainly depends on imported raw materials, while available agro-industrial by-products are often released into the environment and only a its unsubstantial portion used as an animal feed. Therefore, efficient use of these by-products as animal feed is essential. This work aimed to evaluate the effect of dietary levels of rice distiller’s dried grain (Rice DDG) on broiler performance, meat yield and meat quality. Methods: The research was conducted at the experimental station, Vietnam National University of Agriculture, Vietnam, from May to September 2020. A total of 240 a day-old broiler chicks were randomly assigned into 4 groups with 3 replications to receive 4 diets with different levels of RDDG at 0, 5, 8 and 10% for 14 weeks. Growth, meat yield and meat quality were estimated. Result: ADG was higher in broiler chickens fed diets with rice DDG compared to that in control diet at 12 and 14 weeks (P less than 0.05) while ADFI and FCR were not affected by the diets. There were significantly no differences in meat yield and quality among the diets. In conclusion, rice DDG could be used to partially replace main ingredients in chicken diets.

scholarly journals The Effect of Glycomacropeptide versus Amino Acids on Phenylalanine and Tyrosine Variability over 24 Hours in Children with PKU: A Randomized Controlled Trial

Nutrients ◽  
2019 ◽  
Vol 11 (3) ◽  
pp. 520 ◽  
Author(s):  
Anne Daly ◽  
Sharon Evans ◽  
Satnam Chahal ◽  
Saikat Santra ◽  
Alex Pinto ◽  
...  
Keyword(s):  
Amino Acids ◽  
Controlled Trial ◽  
Target Range ◽  
Blood Spots ◽  
Meal Plan ◽  
Significant Difference ◽  
Randomised Controlled ◽  
Limiting Amino Acids ◽  
The Impact ◽  
Rate Limiting

Introduction: In phenylketonuria (PKU), evidence suggests that casein glycomacropeptide supplemented with rate-limiting amino acids (CGMP-AA) is associated with better protein utilisation and less blood phenylalanine (Phe) variability. Aim: To study the impact of CGMP-AA on blood Phe variability using 3 different dietary regimens in children with PKU. Methods: This was a 6-week randomised controlled cross-over study comparing CGMP-AA vs. Phe-free l-amino acids (l-AA) assessing blood Phe and tyrosine (Tyr) variability over 24 h in 19 children (7 boys) with PKU, with a median age of 10 years (6–16). Subjects were randomised to 3 dietary regimens: (1) R1, CGMP-AA and usual dietary Phe (CGMP + Phe); (2) R2, CGMP-AA − Phe content of CGMP-AA from usual diet (CGMP − Phe); and (3) R3, l-AA and usual dietary Phe. Each regimen was administered for 14 days. Over the last 48 h on days 13 and 14, blood spots were collected every 4 h at 08 h, 12 h, 16 h, 20 h, 24 h, and 04 h. Isocaloric intake and the same meal plan and protein substitute dosage at standardised times were maintained when blood spots were collected. Results: Eighteen children completed the study. Median Phe concentrations over 24 h for each group were (range) R1, 290 (30–580), R2, 220 (10–670), R3, 165 (10–640) μmol/L. R1 vs. R2 and R1 vs. R3 p < 0.0001; R2 vs. R3 p = 0.0009. There was a significant difference in median Phe at each time point between R1 vs. R2, p = 0.0027 and R1 vs. R3, p < 0.0001, but not between any time points for R2 vs. R3. Tyr was significantly higher in both R1 and R2 [70 (20–240 μmol/L] compared to R3 [60 (10–200) μmol/L]. In children < 12 years, blood Phe remained in the target range (120–360 μmol/L), over 24 h, for 75% of the time in R1, 72% in R2 and 64% in R3; for children aged ≥ 12 years, blood Phe was in target range (120–600 μmol/L) in R1 and R2 for 100% of the time, but 64% in R3. Conclusions: The residual Phe in CGMP-AA increased blood Phe concentration in children. CGMP-AA appears to give less blood Phe variability compared to l-AA, but this effect may be masked by the increased blood Phe concentrations associated with its Phe contribution. Reducing dietary Phe intake to compensate for CGMP-AA Phe content may help.

scholarly journals Amino acid requirements of pigs. 3. Requirement for apparent digestible threonine of pigs in different stages of growth.

1990 ◽  
Vol 38 (3B) ◽  
pp. 609-622
Author(s):  
N.P. Lenis ◽  
J.T.M. van Diepen
Keyword(s):  
Amino Acids ◽  
Growth Performance ◽  
Control Diet ◽  
Maximum Growth ◽  
Positive Control ◽  
Negative Control ◽  
Net Energy ◽  
Finishing Pigs ◽  
Amino Acid Requirements ◽  
Limiting Amino Acids

Individual and group housed crossbred pigs 45 to 105 kg and 65 to 95 kg in experiments 1 and 2, respectively, were given basal diets with L-threonine 0.6, 1.2 and 1.8 g/kg. Positive and negative control diets contained total threonine 5.7 and 4.5 g/kg, respectively. To prevent other amino acids being limiting, the negative control diet was supplemented with lysine, methionine, tryptophan, isoleucine, histidine and valine. The positive control diet was supplemented with lysine and methionine. The requirement for total threonine of growing-finishing pigs for maximum growth performance was about 5.6 g/kg in a diet containing net energy 9.4 MJ/kg. This figure corresponds with about 4.7 g/kg apparent faecal digestible threonine and 4.3 apparent ileal digestible threonine. There was no difference between the growing and the finishing pigs. The requirement for ileal digestible threonine, relative to ileal digestible lysine requirement, was about 64%. It is concluded that dietary protein can be reduced by 2 percentage units without any adverse effect on growth performance, if limiting amino acids are sufficiently supplemented. (Abstract retrieved from CAB Abstracts by CABI’s permission)

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..

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