WINTER TURNIP RAPE — MEANING, USAGE IN FODDER PRODUCTION

Presents literature review on the value of biological characteristics, the use of winter turnip rape (Brassica campestris fr. biennis). Brassica campestris fr. biennis is inferior to winter rapeseed in seed productivity, but due to the lower location of the growth point in autumn, it has a potential resistance to freezing. Pods of winter turnip rape, unlike rapeseed, do not crack under adverse weather conditions of harvesting and overstocking on the root. Seed production of winter turnip rape is 1.5–2 times higher than spring. It is characterized by a shorter (10–20 days) growing season compared to winter rapeseed. It requires a smaller amount of effective temperatures in the autumn period, so it is sown 1–2 weeks later than winter rapeseed. Winter turnip rape is the earliest forage crop. It is used in multicomponent mixtures with triticale and vetch for green food. Early harvesting allows you to thoroughly prepare the soil for intermediate and subsequent crops in the crop rotation. As a part of the mixture, it can form more than 32 t/ha of green mass with an output of up to 7 t/ha of dry matter, or up to 5900 feed units and 0.7–1.1 t/ha of raw protein. The preparation of silage feed from winter turnip rape provides high-energy feed with an exchange energy content of 10.51 MJ/kg of dry matter. Both in pure form and in a mixture allow creating a green feed conveyor. It is good honey plant. Seeds and meal of turnip rape have a higher feed value due to the low content of fiber, lignin, glucosinolates and other undesirable substances in them and can be successfully used to compound feeds with protein. The grade of winter turnip rape 'Zarya', created in the Federal Williams Research Center of Forage Production and Agroecology is used for forage and sideration purposes both in the main and in intermediate sowing. The variety is intended for use on seeds for the production of oil for both food and technical purposes, as well as for use in the green raw material conveyor. The seeds contain 23.8 ± 2% crude protein and 43.9 ± 2.3% crude fat. It is characterized by the absence of erucic acid in the oil, the content of crude fiber in the seeds is 6.41 ± 1.54%. The average content of glucosinolates in seeds is 13.2 mmol/gram. The proportion of essential amino acids in fat-free matter of seeds of winter turnip rape dawn is 46.6–50.1%, of crude protein 37.6 to 40.1%. The amino acid index (the ratio of essential amino acids to non-essential ones) is quite high: 0.8–0.9.

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Apparent digestibility of wheat and coproducts in extruded diets for the Nile tilapia, Oreochromis niloticus

Revista Brasileira de Saúde e Produção Animal ◽

10.1590/s1519-99402017000300008 ◽

2017 ◽

Vol 18 (3) ◽

pp. 479-491

Author(s):

Luiz Vítor Oliveira VIDAL ◽

Tadeu Orlandi XAVIER ◽

Lorena Batista de MOURA ◽

Mariana MICHELATO ◽

Elias Nunes MARTINS ◽

...

Keyword(s):

Amino Acids ◽

Winter Wheat ◽

Wheat Bran ◽

Nile Tilapia ◽

Crude Protein ◽

Wheat Germ ◽

Dry Matter ◽

Essential Amino Acids ◽

Apparent Digestibility ◽

Gross Energy

SUMMARY In the present study, we investigated the digestibility of wheat and its coproducts in extruded diets for juvenile Nile tilapia. Specifically, we evaluated the apparent digestibility coefficients (ADCs) of dry matter (ADCDM), gross energy (ADCGE), crude protein (ADCCP), essential amino acids (EAAs), and non-essential amino acids (NEAAs) in winter wheat, spring wheat, wheat middling, wheat bran, and wheat germ in a diet fed Nile tilapia. A reference diet and test diets were used, with 5.0g/kg chromic oxide (Cr2O3) as the external indicator. The ADCDM, ADCCP, and ADCGE were higher (P< 0.05) in winter wheat, spring wheat, and wheat germ than for wheat middling and wheat bran. The ADCs of all amino acids (AAs) were >80%, except for threonine in wheat middling and wheat bran, exceeding 90% for winter wheat and wheat germ. The values of all investigated ingredients were high for ADCCP, and the ADCs of EAAs and NEAAs. A strong negative correlation was detected for crude fiber and ash with the ADCs of dry matter, gross energy, and crude protein. In general, wheat ingredients have good digestibility of protein and amino acids, but high fiber content reduces CDAMS and CDAEB in extruded diets for Nile tilapia.

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Evaluation of the chemical composition of dry dogfoods commercialized in Chile used for growing dogs

Arquivo Brasileiro de Medicina Veterinária e Zootecnia ◽

10.1590/s0102-09352008000100030 ◽

2008 ◽

Vol 60 (1) ◽

pp. 218-226 ◽

Cited By ~ 2

Author(s):

C.A. Alvarado ◽

S.M. Hodgkinson ◽

D. Alomar ◽

D. Boroschek

Keyword(s):

Amino Acids ◽

Linoleic Acid ◽

Crude Protein ◽

Essential Amino Acids ◽

High Energy ◽

Metabolizable Energy ◽

High Energy Density ◽

Gross Energy ◽

Total Fat ◽

Nutrient Profiles

The nutritional quality of dry dogfood commercialized in Chile for growing dogs was studied. Samples from at least three different batches of 26 dogfood brands were mixed. The resultant samples (n=26) were chemically analyzed to determine their concentrations of dry matter (DM), gross energy, fiber, ash, crude protein, essential amino acids, total fat, linoleic acid and minerals. The metabolizable energy (ME) content of each sample was estimated using modified atwater factors. The results from the chemical analyses were compared with the nutrient profiles published by the American Association of Feed Control Officials (AAFCO). Dogfoods that were found to contain an estimated ME of over 4,000kcal/kg DM were corrected for their high energy density before comparison. All of the dogfoods contained adequate levels of protein, total fat, linoleic acid, iron, copper, manganese and selenium. The concentration of tryptophan was adequate in 92.3% of the samples. All of the other essential amino acids were present in adequate quantities. However, the situation was different for many of the minerals. Only 92.3% of the dogfoods contained an adequate Ca:P ratio. A total of 96.2% of the dogfoods contained an adequate level of Ca, 96.2% for P, 96.2% for Mg, 92.3% for I, 88.5% for Cl, 80.8% for Na, 80.8% for Zn and only 34.6% were adequate for K content. Overall, only 23% of the dogfoods evaluated in this study fulfilled all of the requirements established by the AAFCO in terms of their content of crude protein, amino acids, total fat, linoleic acid, and minerals. It appears that the majority of the dogfoods evaluated in this study (77%) would not satisfy all nutritional requirements of the growing dog.

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The Proximate Composition, Amino Acid Profile and Chemical Indices in Five Freshwater Fishes from Tiga Dam Reservoir, Nigeria

Croatian Journal of Fisheries ◽

10.2478/cjf-2019-0009 ◽

2019 ◽

Vol 77 (2) ◽

pp. 87-92

Author(s):

Audu Michael Elaigwu

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Acid Content ◽

Proximate Composition ◽

Crude Protein ◽

Amino Acid Content ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

High Energy ◽

Dam Reservoir

Abstract The study assesses the proximate composition, amino acid profile and its content and chemical indices of the sun-dried Schilbe mystus, Bagrus bayad, Oreochromis niloticus, Clarias anguillaris and Petrocephalus bane bane from Tiga Dam Reservoir, Nigeria. The proximate composition varied significantly (p<0.05) in all five species of fish and these ranged as follows: Moisture (4.79 - 9.52 g/100 g), Crude Protein (42.20 - 57.71 g/100 g), Ash Content (0.90 - 12.51 g/100 g), Ether Extract (3.41 - 9.93 g/100 g), Crude Fibre (0.62 - 5.08 g/100 g), Nitrogen Free Extract (12.28 - 42.70 g/100 g) and Dry Matter (90.48 - 95.21 g/100 g). The amino acid also differed significantly (p<0.05). The nine essential amino acids found in the five species of fish were Lysine (4.21 - 6.34 g/100 g), Histidine (1.96 - 4.30 g/100 g), Arginine (5.80 - 8.21 g/100 g), Threonine (1.93 - 5.05 g/100 g), Valine (2.91 - 5.53 g/100 g), Methionine (1.74 - 3.80 g/100 g), Isoleucine (2.04 - 3.37 g/100 g), Leucine (3.64 - 7.18 g/100 g) and Phynylalanine (1.90 - 4.23 g/100 g). Whereas, the eight non-essential amino acids included: Serine (2.12 - 5.22 g/100 g), Glutamic acid (13.24 - 16.30 g/100 g), Proline (3.12 - 6.29 g/100 g), Glycine (4.20 - 9.08 g/100 g), Alanine (5.00 - 6.36 g/100 g), Cysteine (0.94 - 1.24 g/100 g), Tyrosine (2.33 - 3.33 g/100 g) and Aspartic acid (6.34 - 11.01 g/100 g). P. bane bane was first in terms of crude protein; S. mystus had the highest lipid and essential amino acid content. Also, C. anguillaris recorded the highest calorific value and best amino acid content. Thus, P. bane bane can serve as a source of animal protein to balance deficiencies in humans. Both S. mystus and C. anguillaris can be used as a nutrient base for high energy food and oil in the food industry.

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THE USE OF TOMATO POWDER IN PRODUCTION OF MAYONNAISE

Food Science and Technology ◽

10.15673/fst.v14i4.1917 ◽

2020 ◽

Vol 14 (4) ◽

Author(s):

I. Kuznietsova ◽

I. Khomychak ◽

J. Petrova ◽

Yu Haibin ◽

M. Yarmolyuk ◽

...

Keyword(s):

Amino Acids ◽

Quality Indicators ◽

Dry Matter ◽

Control Sample ◽

Essential Amino Acids ◽

Raw Material ◽

Organoleptic Properties ◽

Microscopic Method ◽

Tomato Powder ◽

Organoleptic Parameters

It has been studied how tomato powder can be used in the production of mayonnaise. The content of essential amino acids in tomato powder has been compared with the FAO/WHO norms. Fresh plum tomatoes contain 0.158g of non-essential amino acids (in terms of 100g of dry matter), which covers 4.37% of the body’s requirements according to the standardised values approved by FAO/WHO. Tomato powder contains 0.14g of non-essential amino acids. The amount of essential amino acids in fresh tomatoes is 0.216g per 100g, and in powder, it is 0.181g per 100g. The amino acids that determine the intensity of sweetness have been established to amount to 0.165g in 100g of fresh tomatoes and to 0.116g in 100g of powder. So, in the course of drying, the product’s taste qualities related to feeling sweetness are reduced. It has been determined that the organoleptic properties of a product can be improved by adding tomato powder in the amount 1.8–2.2% and using a blend of oils. The mayonnaise samples obtained were cream-coloured with red particles of tomato powder. The samples had a soft structure and a more uniform and viscous texture than the control sample. The microscopic method has shown the homogeneous consistency of the product obtained. It has been noted that the absence of structure-forming agents does not reduce the quality indicators and does not impair the consistency of the finished product. According to the organoleptic parameters, the dose of tomato powder has been determined, which improves the taste of mayonnaise and does not make it oversweet. The research results show the prospects of using tomato powder not only as a carotene-containing raw material, but also as a raw material with a high content of amino acids. Besides, the use of tomato powder can modify the taste of such a product as mayonnaise.

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Progress towards reduced-crude protein diets for broiler chickens and sustainable chicken-meat production

Journal of Animal Science and Biotechnology ◽

10.1186/s40104-021-00550-w ◽

2021 ◽

Vol 12 (1) ◽

Author(s):

Sonia Yun Liu ◽

Shemil P. Macelline ◽

Peter V. Chrystal ◽

Peter H. Selle

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Broiler Chickens ◽

Crude Protein ◽

Plasma Concentrations ◽

Essential Amino Acids ◽

Chicken Meat ◽

Meat Production ◽

Accurate Identification ◽

Reduced Crude Protein

AbstractThe prime purpose of this review is to explore the pathways whereby progress towards reduced-crude protein (CP) diets and sustainable chicken-meat production may be best achieved. Reduced-CP broiler diets have the potential to attenuate environmental pollution from nitrogen and ammonia emissions; moreover, they have the capacity to diminish the global chicken-meat industry’s dependence on soybean meal to tangible extents. The variable impacts of reduced-CP broiler diets on apparent amino acid digestibility coefficients are addressed. The more accurate identification of amino acid requirements for broiler chickens offered reduced-CP diets is essential as this would diminish amino acid imbalances and the deamination of surplus amino acids. Deamination of amino acids increases the synthesis and excretion of uric acid for which there is a requirement for glycine, this emphasises the value of so-called “non-essential” amino acids. Starch digestive dynamics and their possible impact of glucose on pancreatic secretions of insulin are discussed, although the functions of insulin in avian species require clarification. Maize is probably a superior feed grain to wheat as the basis of reduced-CP diets; if so, the identification of the underlying reasons for this difference should be instructive. Moderating increases in starch concentrations and condensing dietary starch:protein ratios in reduced-CP diets may prove to be advantageous as expanding ratios appear to be aligned to inferior broiler performance. Threonine is specifically examined because elevated free threonine plasma concentrations in birds offered reduced-CP diets may be indicative of compromised performance. If progress in these directions can be realised, then the prospects of reduced-CP diets contributing to sustainable chicken-meat production are promising.

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PSIV-21 Pellet processing reduces variability of corn soybean meal-based diet digestibility in growing pigs

Journal of Animal Science ◽

10.1093/jas/skaa054.310 ◽

2020 ◽

Vol 98 (Supplement_3) ◽

pp. 175-175

Author(s):

Élisabeth Chassé ◽

Frédéric Guay ◽

Marie-Pierre Létourneau-Montminy

Keyword(s):

Amino Acids ◽

Soybean Meal ◽

Crude Protein ◽

Dry Matter ◽

Crossover Design ◽

Growing Pigs ◽

Distal Ileum ◽

Ileal Digestibility ◽

Pelleted Diet ◽

The One

Abstract This study was conducted to determine the effect of pelleting on the digestibility of corn-soybean meal-based diet in growing pigs. Two trials with 6 pigs cannulated at the distal ileum were conducted. In each trial, pigs were assigned to each treatment following a crossover design. In each experiment, the same diet, composed of corn and soybean meal with 10% wheat from two different feed mills, was served in pellet or mash form. Pelleting allowed an increase in digestibility in one of the trials. Apparent ileal digestibility (AID) of dry matter (DM), crude protein (CP) and digestible energy (DE) were improved with pelleting by 8, 12 and 9% (P< 0.01). The AID of amino acids (AA) was also improved (P< 0.05). Apparent total tract digestibility (ATTD) was increased by pelleting in DM, CP and DE by 5, 7 and 6% respectively (P< 0.01). The digestibility of the mash diet in experiment 1 was lower than in the pelleted diet in the experiment 1 and both diets in experiment 2 as shown by the interaction Pelleting X Trial which was significant for the AID and ATTD of DM, CP and DE (P< 0.01). Therefore, in experiment 1, pelleting allows to improve the digestibility of diet to the same level as in experiment 2. The AID of CP was higher by 37% in the mash diet from the second experiment compared to the one in the first experiment. Even though the same ingredients were chosen in the two experiments, this shows the variability in digestibility existing between different feed mills and ingredient sources. This difference was not observed in pelleted diets. The results obtained in these two trials show that pelleting can reduce the variability of digestibility and then give a good digestibility of diets even if the ingredients are of different quality or sources.

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Composition and Nutritional Evaluation of the Cuttlefish Muscle

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.1553 ◽

2012 ◽

Vol 554-556 ◽

pp. 1553-1558

Author(s):

Sheng Jun Chen ◽

Lai Hao Li ◽

Xian Qing Yang ◽

Bo Qi ◽

Yan Yan Wu ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Crude Protein ◽

Nutritive Value ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Essential Amino Acids ◽

Nutritive Quality ◽

High Quality Protein ◽

Acid Index

The nutritional components in the cuttlefish muscle were analyzed and the nutritive quality was evaluated in the paper. The results showed that the contents of the cuttlefish muscle in crude protein, crude fat, carbohydrate were 16.60%, 0.86%, 1.30%, respectively. There were 18 kinds amino acids and the total amino acids reached 17.44%, with an essential amino acid index(EAAI) of 67.95. The composition of the essential amino acids in muscle ratio was consistent with the FAO/WHO standards. In addition, the contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 41.13%, 12.15% and 46.72%, respectively. And the muscle contains a higher content of EPA and DHA, reached 11.0% and 24.49%, respectively. It was considered that the cuttlefish muscle has a high nutritive value and it can be the important material of the high quality protein and unsaturated fatty acid.

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