scholarly journals Nutrient Content of Poultry Feed Used in Different Poultry Farms of Bangladesh

1970 ◽  
Vol 43 (1) ◽  
pp. 1-12
Author(s):  
MMH Khan ◽  
B Chowdhury ◽  
MRH Bhuiyan ◽  
MJ Uddin ◽  
M Dawlatana ◽  
...  
Keyword(s):  
Calcium Content ◽  
Nutrient Content ◽  
Metabolizable Energy ◽  
Poultry Feed ◽  
Main Determinant ◽  
Nutrient Contents ◽  
Layer Farm ◽  
Feed Mill ◽  
Broiler Feed

As quality of feed is the main determinant factor in successful poultry farming attempts were made to evaluate the quality of feeds used in the farms of Bangladesh. Feed samples were collected from two layer farm, four big hatcheries and six broiler farms located in different areas of Bangladesh and the collection was continued for twelve months. For monitoring the quality, dry matter, crude protein, ether extract, ash and calcium content in the feed were determined. The information regarding the source and ingredients of the feed as well as the feeding practices followed by the farms was also recorded. Based on age, purpose and stage of production, different feeding systems were practiced by the farms. In the present investigation, breeder farms were found to own feed-mill where they produced their feed and the quality of the feed appeared better compared to those used in broiler or layer farms. The nutrient contents in breeder ration were as per recommendation of the strain producing company. A wide variation of nutrient contents was observed in the feed fed to broilers in different farms. When the broiler feed was produced in the own feed-mill of the farm or supplied from a renowned feed- mill, the quality appeared to be quite acceptable with some deviation. Some self-prepared broiler feeds contained higher amount of ash and calcium. The broiler feed from retailer shop was found to be least acceptable. Remarkable fluctuation was noticed in metabolizable energy( ME) and ash content of layer layer feed procured from the retailer shop. Key words: Poultry feed, Nutrient content, Breeder feed, Broiler feed, Layer feed DOI: 10.3329.bjsir.v43i1.852 Bangladesh J. Sci. Ind. Res. 43(1), 1-12, 2008

scholarly journals The use of medicinal plants in the compound poultry feed

2021 ◽  
Vol 247 ◽  
pp. 01034
Author(s):  
Ivan Egorov ◽  
Tatiana Egorova
Keyword(s):  
Medicinal Plants ◽  
Broiler Chickens ◽  
Sensory Quality ◽  
Conversion Ratio ◽  
Poultry Feed ◽  
Feed Conversion ◽  
Chicory Root ◽  
Dietary Nutrients ◽  
Broiler Feed

The experiments were carried out on 5 groups of cage housed broiler chickens of the Ross 308 cross aged from 1 to 35 days. It was found that dried chicory root, oregano, and common nettle are valuable additives in compound poultry feed. The addition of dried chicory root, oregano, and common nettle in amounts of 2 kg/t; 0.5 kg/t, and 2.0 kg/t, respectively, to broiler diets allows obtaining good livability (100%) and live bodyweight, as well as low feed conversion. In the experimental groups the dried medicinal plants were added to the feed without the use of in-feed antibiotics. It was statistically proven that the live bodyweight in broilers at the end of growing in the experimental groups was significantly in compare to control by 7.08-8.04%. This increase was accompanied by a decrease in feed conversion ratio by 10.33-10.45% due to improved digestibility and retention of dietary nutrients. With the introduction of dried medicinal plants into broiler feed, an increase in the protein content in the pectoral muscles by 1.31-1.56% and a decrease in fat content by 2.23-2.97% were found. The sensory quality of the roasted meat was good.

scholarly journals Effects of drying as a preservation technique on nutrient contents of beef

1970 ◽  
Vol 7 (1) ◽  
pp. 63-68 ◽  
Author(s):  
S Akhter ◽  
M Rahman ◽  
MM Hossain ◽  
MA Hashem
Keyword(s):  
Storage Time ◽  
Nutrient Content ◽  
Ash Content ◽  
Meat Sample ◽  
Drying Methods ◽  
Nutrient Contents ◽  
Physical And Chemical ◽  
Cooked Meat ◽  
Preservation Technique

Effects of different drying methods (sun drying, oven drying & rural cooker smoking) and meat size (block, flat & mince) on the nutrient content of beef was investigated with cooked cured (CC) or non-cooked cured (NC) beef. Both physical and chemical assessment were done to assess the quality of meat. Organoleptically all the samples were in acceptable condition upto 120 days of storage time. The initial (30 days) DM, CP, EE and ash content, of the samples (g/100 g DM) were ranged from 81.32-90.00, 69.00-80.16, 2.90-5.23 and 15.00-18.01, respectively. The DM, CP and EE decreased and ash content increased with increasing storage time. At the end of 120 days of storage the DM, CP, EE and ash content of the samples (g/100 g DM) ranged from 79.00-87.36, 67.24-77.92, 1.90 - 4.00 and 19.00 - 24.70, respectively. DM and CP content in cooked meat was higher than non-cooked meat. However, cooked meat contains less EE and ash value than non-cooked meat. At the end of storing time rural smoked cooked block contain highest protein (77.92%) and oven dried non-cooked mince meat (67.24%) contain lowest protein percent. Statistical analysis revealed that there was a significant (P<0.5 to 0.01) effect of drying methods and meat size on cooked or non-cooked meat. The nutrient contents of meat sample degraded significantly (P<0.05 to 0.01) with the elapse of storage time. The quality decreasing trend was lower in smoked, cooked, flat size meat sample. From this study it was observed that rural cooker smoking method of meat drying could be a useful technique of meat preservation. Keywords: Drying methods; Meat sizes; Beef preservation; Nutrient content DOI: 10.3329/jbau.v7i1.4800 J. Bangladesh Agril. Univ. 7(1): 63-68, 2009

scholarly journals Yem Fabrikalarında Uygulanan Teknolojik İşlemlerin Karma Yem Besin Maddesi İçeriklerine Etkisinin Belirlenmesi ve Kalite Kritik Noktaları Oluşturulması

2019 ◽  
Vol 7 (12) ◽  
pp. 2245
Author(s):  
Yavuz Gürbüz ◽  
Mustafa Yılmaz
Keyword(s):  
Raw Materials ◽  
Metabolic Energy ◽  
Control Points ◽  
Nutrient Contents ◽  
Cattle Feed ◽  
Feed Production ◽  
Commercial Feed ◽  
Mixed Feeds ◽  
Feed Mill

In this study, it is aimed to establish quality critical points in order to determine the quality of feeds prepared in compound feed factories before production. For this purpose, quality control points should be established and continuously monitored in compound feed production. With our study, the quality of the raw materials we use in the production of compound feed (feed nutrient contents), and then determined the important technological changes in feed mill; control points were established in mill, mixer, molasses mixer, conditioning, pellet press inlet, pellet press outlet, cooler and packaging sections. Four different mixed feeds (quail, laying hens, dairy cow, beef cattle feed) were sampled from these regions. The study was carried out in a commercial feed factory. Firstly, rations were prepared with the formulation program on the computer of these compound feeds. Then, samples were taken from the determined points and nutrient contents (dry matter, crude protein, crude oil, crude cellulose, crude ash, starch, sugar, metabolic energy value) were compared with both chemical and NIRS method. According to the data obtained; In the samples taken under the mill, both chemical and NIRS methods were used and the results did not reflect the formulation values. According to the findings of the research, the results obtained from the samples taken from the sub-mixer bunker showed close values from the formulation values of the mixed feeds and it was concluded that it may be the most appropriate quality critical point.

scholarly journals Nutraceutical Content and Daily Value Contribution of Sweet Potato Accessions for the European Market

Horticulturae ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 23
Author(s):  
Aline C. Galvao ◽  
Carlo Nicoletto ◽  
Giampaolo Zanin ◽  
Pablo F. Vargas ◽  
Paolo Sambo
Keyword(s):  
Phosphorus Content ◽  
Calcium Content ◽  
Nutrient Content ◽  
Total Phenolic ◽  
Storage Roots ◽  
Sweet Potatoes ◽  
Nutrient Contents ◽  
Value Contribution ◽  
The Tropics ◽  
Β Carotene

Sweet potatoes (SPs) are considered by the FAO as a primary crop for “traditional agriculture” in the tropics, but in Europe, its consumption is not widespread. However, consumer demand has grown exponentially over the past five years. This study has evaluated the quality and nutrient contents of storage roots of 29 SPs accessions to characterize their role in improving the human diet. Roots were analyzed for nutraceuticals, sugars, and minerals. Results underlined a considerable variability of nutrient content related to color among SPs accessions. The deep-orange-fleshed SPs showed a higher content of β-carotene compared to the light orange- and cream-fleshed ones; 100 g of edible product of HON86 can supply 32.3% of the daily value contribution of vitamin A, followed by the pale orange-fleshed BRA32 and BRA54. The total phenolic content of the purple ecotypes was about two to five times higher than the other genotypes. The calcium content was generally low, whereas, in many accessions, magnesium and phosphorus content reached 20%, or higher of the contribution to the daily value. Such a high variability suggests different use of the different accessions according to their strengths, but might also be used for breeding to improve quality traits of the commercial varieties.

scholarly journals THE EFFECT OF CHIA AND SESAME FLOUR SUBSTITUTION TO NUTRIENT CONTENT AND SENSORY QUALITY OF MINI CROISSANT

2021 ◽  
Vol 9 (1) ◽  
pp. 34-43
Author(s):  
Mira Sofyaningsih ◽  
◽  
Imas Arumsari ◽  
Keyword(s):  
Sensory Quality ◽  
Essential Fatty Acids ◽  
Sesame Seed ◽  
Calcium Content ◽  
Nutrient Content ◽  
Sensory Profile ◽  
Bakery Products ◽  
Nutrient Value ◽  
Chia Seed

The use of flour made from sesame seed and chia seed could be applied into bakery products, such as croissant which made into “mini” form fits for one bite-size. Sesame flour contains considerable amount of calcium, fiber, and essential fatty acids compared to wheat flour. Chia flour also can be used as a substitution along with sesame flour as it is one source of linoleic acid. This study aims to develop a substituted mini croissant with added nutrient value and sensory acceptable. This is an experimental study with three levels of flour substitution (0%, 10%, and 20%), each experiment was performed duplicate with sesame flour and chia flour ratio was set at 1:2. The results showed that sesame and chia flour substitution significantly increased the fiber and calcium content of mini croissant, but not the carbohydrate content. Substitution significantly affected sensory profile, both for hedonic test and sensory quality.

scholarly journals Assessment of Heavy Metal Contents in Commercial Feedstuffs and Broiler (Gallus domesticus) Meat and Its Impact on Swiss Albino Mice as an Animal Model

2019 ◽  
Author(s):  
Amin M Z ◽  
Tumu K N ◽  
Munshi M ◽  
Jolly Y N ◽  
Rahman M M ◽  
...  
Keyword(s):  
Anthropogenic Activities ◽  
Blood Cholesterol ◽  
Poultry Feed ◽  
Broiler Meat ◽  
Metal Contents ◽  
Liver And Kidney ◽  
Commercial Poultry ◽  
Nutritional Benefits ◽  
Broiler Feed

This study was designed to examine the effect of commercially available poultry feedstuff on the broiler, subsequently, its impact on the experimental animal. The proximate composition as well as concentrations of Pb, Ni, Mn, As and Zn in broiler feed and meat were determined using energy dispersive X-ray fluorescence (EDXRF) spectrometry. Higher levels of Cr, Mn, Zn, Cu, Ni were observed in broiler feed, broiler meat and in the liver of the experimental mice Swiss albino treated with BB1 and BB2. The concentration of these (Cr, Pb and As) metal were 0.182, 0.18, 0.163 μg/g and 0.233, 0.08, 0.158 μg/g, respectively. The blood cholesterol and LDL were significantly higher in the broiler meat treated experimental mice. Remarkable degeneration observed in the liver and kidney of broiler meat-treated mice. It is concluded that although broiler has nutritional benefits the quality of this meat may be compromised as a consequence of contamination through various anthropogenic activities and the presence of toxic metals in commercial poultry feed.

scholarly journals JAJANAN SEHAT DAN KAYA KALSIUM UNTUK KELUARGA: SUBTITUSI TEPUNG BANDENG PRESTO SEBAGAI BAHAN KASTANGEL

2020 ◽  
Vol 7 (01) ◽  
pp. 98-106
Author(s):  
Meddiati Fajri Putri ◽  
Cinta Amalia Kasih
Keyword(s):  
Sensory Quality ◽  
Preference Test ◽  
Calcium Content ◽  
Nutrient Content ◽  
Test Results ◽  
Nutritional Content ◽  
Laboratory Test Results ◽  
High Calcium ◽  
Processed Products

Ikan bandeng merupakan budidaya perikanan air payau di Indonesia. Ikan bandeng dapat diolah menjadi beraneka makanan olahan, seperti bandeng duri lunak, pepes bandeng, otak-otak bandeng, dan produk hasil olahan lainnya. Kandungan nutrisi bandeng duri lunak relatif tinggi untuk mencukupi kebutuhan gizi masyarakat dengan harga relatif terjangkau. Kandungan gizi pada tepung bandeng presto tersebut dijadikan subtitusi dalam pembuatan kastangel. Tujuan dari penelitian ini adalah untuk mengetahui perbedaan kualitas kastangel subtitusi tepung bandeng presto, untuk mengetahui tingkat kesukaan masyarakat dan untuk mengetahui kandungan kalsium dan protein dengan prosentase 0%, 10%, 20%, dan 30% ditinjau dari aspek warna, aroma, aroma bandeng presto, dan tekstur.Tujuan penelitian ini adalah  untuk mengetahui kualitas kastangel hasil eksperimen ditinjau dari kualitas inderawi, tingkat kesukaan masyarakat serta kandungan protein dan kalsium. Metode penelitian yang digunakan analisis varian (Anava) one way, dan dilanjutkan uji Tukey apabila ada perbedaan kualitas inderawi pada produk, uji kesukaan menggunakan deskriptif prosentase untuk mengetahui tingkat kesukaan masyarakat, uji Laboratorium untuk mengetahui kandungan gizi  protein dan kalsium. Hasil penilitian menunjukan bahwa terdapat perbedaan kualitas inderawi pada indikator aroma bandeng presto dan tekstur dengan nilai signifikan kurang dari 0,05. hasil uji kesukaan Sampel yang disukai masyarakat 0%, 10% dan 20% dengan prosentase (55,75%, 55,25%, dan 52,9%). Hasil uji laboratorium kandungan kalsium dan protein Sampel kastangel subtitusi tepung bandeng presto 30% (13,83%,:5,42%), 20% (11,36%:3,66%), 10% (9,60%: 2,33%), 0% (8,26:0,49%).   Kata Kunci : Kastangel, Tinggi Kalsium, Tepung bandeng presto   Healthy and Calcium Rich Snacks for Family: Subtitution Flour Bandeng Presto as Composition of Kastangel Abstract Milkfish is brackish water aquaculture in Indonesia. Milkfish can be processed into a variety of processed foods, such as soft thorns, milkfish, milk brains, and other processed products. The nutrient content of soft thorns is relatively high to meet the nutritional needs of the people at relatively affordable prices. The nutritional content of presto milkfish flour is used as a substitution in the making of kastangel. The purpose of this study was to determine differences in the quality of presto milkfish substitution castor, to determine the level of community preference and to determine the content of calcium and protein with a percentage of 0%, 10%, 20%, and 30% in terms of aspects of color, aroma, milkfish aroma presto, and texture. The purpose of this research is to find out the quality of the castellated experimental results in terms of sensory quality, people's favorite level and protein and calcium content. The research method used is one way analysis of variance (ANAVA), and Tukey test is continued if there is a difference in the sensory quality of the product, the preference test uses descriptive percentages to determine the level of community preference, Laboratory tests to determine the nutritional content of protein and calcium. The results of the study indicate that there are differences in sensory quality on the presto milkfish aroma and texture indicators with a significant value less than 0.05. Preferred test results The samples favored by the community are 0%, 10% and 20% with percentages (55.75%, 55.25% and 52.9%). Laboratory test results of calcium and protein content Samples of castor substitution presto milkfish flour 30% (13.83%:5.42%), 20% (11.36%:3.66%), 10% (9.60%:2,33%), 0% (8.26:0.49%). Keywords: bandeng presto flour, high calcium, kastangel

scholarly journals DAYA TERIMA DAN ZAT GIZI PANCAKE SUBSTITUSI KACANG MERAH (PHASEOLUS VULGARIS L) DAN DAUN KELOR (MORINGA OLEIFERA) SEBAGAI ALTERNATIF JAJANAN ANAK SEKOLAH

2018 ◽  
Vol 13 (2) ◽  
pp. 133
Author(s):  
Dinda Zhara Heluq ◽  
Luki Mundiastuti
Keyword(s):  
Calcium Content ◽  
Nutrient Content ◽  
High Energy ◽  
Eating Habit ◽  
Phaseolus Vulgaris L ◽  
School Aged Children ◽  
Randomized Design ◽  
Wilcoxon Sign Rank ◽  
Completely Randomized Design

Nutritional problems among school aged children are still found in Indonesia. This problems caused by poor eating habit, such as the low consumption of vegetables and high consumption of snacks which only contain the high energy,fat, and sugar yet low in protein and micro nutrients. Improving the quality of snacks can be conducted to overcome the nutrition problems. This research was aimed to analyze the effect of substitution of red beans and moringa leavesto the acceptance and nutrient content (protein and calcium) in pancakes. This was an experimental study with the Completely Randomized Design. Five with repetitions with three formulas, i.e., a control formula and two modifi cationformulas (substituted with red beans and moringa leaves). The untrained panelist were 30 students of the fi fth-grade elementary school. Data was analyzed by Friedman and Wilcoxon Sign Rank (α=0.05) tests. The acceptance level demonstrated that the F1 was the most preferred formula by the panelists. There were no signifi cant differences in the aroma, fl avour, and texture (p>0.05) between formulas. Nonetheless, there was a signifi cant difference in color (p<0.05) between F0 and F1. The laboratory test showed that the protein and calcium content per 100 g of the F1 were, 5.27 g (7% higher than the F0) and 254,8 mg (304% higher than the F0) respectively. The F1 was the chosen formula because it had better acceptability and nutrient content than the control formula. The best acceptance, but also had. Thus, it is potential to become an alternative snack for school aged children.

scholarly journals Effect of Exogenous Melatonin on the Quality of Soybean and Natto Products under Drought Stress

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Liang Cao ◽  
Fang Kou ◽  
Mingcong Zhang ◽  
Xijun Jin ◽  
Chunyuan Ren ◽  
...  
Keyword(s):  
Drought Stress ◽  
Theoretical Data ◽  
Nutrient Content ◽  
Wire Drawing ◽  
Nutrient Contents ◽  
Exogenous Melatonin ◽  
Yield And Quality ◽  
Crop Resistance ◽  
Sensory Score

Melatonin can directly or indirectly eliminate reactive oxygen species, regulate hormone levels, and improve drought-stressed soybean crop resistance, yield, and quality. The nutrient contents of soybeans grown under normal conditions (WW), drought stress (D), and drought stress with exogenous melatonin (D + M) ( p < 0.05 ) were compared. The differences in the quality of natto from the three groups of soybeans were also analyzed. The results showed that compared with soybeans under normal conditions, those grown under drought stress had reduced yield and carbohydrate, protein, essential amino acid, soybean isoflavone, and other nutrient contents. Besides, natto presented low nattokinase levels (674 U/mL), natto drawing ability was weak, the surface was dull, the taste was poor, and the sensory score was 12 points. Exogenous melatonin increased the carbohydrate content (starch, sucrose, glucose, and fructose) and improved the yield and quality of soybeans under drought. The natto produced by soybeans under drought stress with exogenous melatonin had high nattokinase content (756 U/mL) and long wire drawing. The surface of the product was rich in mucus and had a natto aroma. Its comprehensive sensory score was 20 points. Natto from soybeans under drought stress that were treated with exogenous melatonin showed significantly higher yield, nutrient content, and quality, than those under drought stress without treatment. This study provides theoretical data that can facilitate the development of new methods to improve the quality of soybeans grown under drought conditions.

Food procurement in English-language Canadian public schools: Opportunities and challenges

2019 ◽  
Vol 6 (1) ◽  
pp. 75-99
Author(s):  
Shawna Holmes
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
English Language ◽  
Nutrient Content ◽  
Food Environments ◽  
School Food ◽  
Provincial Level ◽  
School Food Environment

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

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