scholarly journals Ensiling Process in Commercial Bales of Horticultural By-Products from Artichoke and Broccoli

Animals ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 831 ◽  
Author(s):  
Paula Monllor ◽  
Gema Romero ◽  
Raquel Muelas ◽  
Carlos A. Sandoval-Castro ◽  
Esther Sendra ◽  
...  
Keyword(s):  
Crude Protein ◽  
Nutritional Composition ◽  
Microbial Populations ◽  
Viable Option ◽  
Nutritional Components ◽  
Maximum Residue Limits ◽  
Long Time ◽  
By Products ◽  
Sampling Times

Wastes from artichoke and broccoli crops and cannery industries represent an environmental problem. A viable option to this problem is ensiling them for use as ruminants feed. The aim of this study was to characterise the ensiling process of broccoli and artichoke by-products and assess their suitability to be part of the ruminant diet, as well their minimum shelf life. Twenty-one commercial round bale silos (300 kg and 0.64 m3) of each by-product were made. Samples were analysed at days 0, 7, 15, 30, 60, and 200 to determine microbial populations, fermentation metabolites, nutritional components, and phytosanitary residues. Feedstuffs showed good suitability for ensiling, and stabilisation was achieved on day 30. The variables with the greatest significant differences among sampling times were microbial populations and fermentative components. There were no important dry matter losses, and some significant differences were observed in the nutritional composition, especially in crude protein and fibrous fractions, but they were not relevant for the loss of nutritional quality of silages. The phytosanitary residues determined on day 200 were below the maximum residue limits set by European legislation. So, ensiling these by-products in commercial round bale silos is a suitable and profitable technique that allows their preservation for a long time (200 days).

scholarly journals Proximate and Nutritional Composition of Stored Bulb Onions as Affected by Harvest and Postharvest Treatments

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Irene N. Kiura ◽  
Bernard M. Gichimu ◽  
Felix Rotich
Keyword(s):  
Nutritional Quality ◽  
Crude Protein ◽  
Sodium Content ◽  
Nutritional Composition ◽  
Postharvest Quality ◽  
Curing Period ◽  
Allium Cepa L ◽  
Before And After ◽  
Harvesting Stage

Productivity of bulb onions (Allium cepa L.) is largely constrained by postharvest losses. There are several postharvest strategies applicable to onions, but they are mostly applied singularly and therefore their combined effects have not been well studied. This study was set out to evaluate the effects of harvesting stage, curing period, and time of topping on postharvest quality of stored red bulb onions. The study was carried out in Yatta Subcounty, Machakos County, Kenya. The experimental design was split-split plot laid out in a 3 × 3 × 2 factorial arrangement. The treatments consisted of harvesting stage (25%, 50%, and 75% top fall), curing period (none, 1 week, and 2 weeks after harvesting), and time of topping (before and after curing). All the treatments were replicated three times. After 3 months of storage, the bulbs were analyzed for proximate and nutritional composition. Bulbs that were harvested at 75% top fall and cured for one or two weeks before topping retained higher moisture content, bulb weight, crude protein, vitamin C, zinc, potassium, calcium, and iron but lower sodium content after three-month storage. These practices are therefore recommended for maintaining the nutritional quality of bulb onions after harvesting.

A note on the use of distillers' by-products in diets for growing pigs

1969 ◽  
Vol 11 (2) ◽  
pp. 259-261 ◽  
Author(s):  
R. M. Livingstone ◽  
D. M. S. Livingston
Keyword(s):  
Growth Rate ◽  
Crude Protein ◽  
Dry Matter ◽  
Growing Pigs ◽  
Distillers Grains ◽  
Carcass Quality ◽  
By Products

SUMMARYA by-product of the distilling industry designated ‘distillers’ grains plus solubles' was evaluated using forty-eight growing pigs. The product was included at 0, 14·7 and 25% in three diets in which the proportion of other constituents was adjusted to give similar concentrations of TDN, dry matter and crude protein.The performance and carcass quality of pigs receiving 0% and 14·7% of the by-product in the diet was similar, but inclusion at 25% significantly reduced growth rate (g/day) from 632 for the 0% diet to 578.

Evaluasi Kualitas Nutrisi Complete Feed Fermentasi Berbahan Dasar Ampas Sagu dengan Lama Pemeraman yang Berbeda

2016 ◽  
Vol 1 (1) ◽  
Author(s):  
Taufiqul Hafizh ◽  
Sitti Wajizah ◽  
Samadi Samadi
Keyword(s):  
Incubation Time ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Crude Fiber ◽  
Randomized Design ◽  
Nutritive Values ◽  
High Level ◽  
Control And Management ◽  
By Products

Abstrak. Pakan merupakan salah satu faktor yang mempengaruhi produtivitas dan reproduktivitas ternak, disamping beberapa faktor lainnya seperti genetik, pengontrolan penyakit, dan manajemen pemeliharaan. Salah satu usaha yang dapat menunjang ketersediaan pakan ternak ruminansia adalah dengan memanfaatkan berbagai limbah pertanian berupa ampas sagu. Namun kandungan nutrisi yang terdapat pada ampas sagu sangat rendah dengan kandungan serat kasar yang cukup tinggi dan kandungan protein kasar masih rendah. .  Penelitian ini bertujuan untuk mengevaluasi kualitas nutrisi dari Complete feed berbahan dasar ampas sagu yang difermentasi dengan menggunakan saus burger pakan (SBP) pada lama pemeraman yang berbeda. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan berupa lama pemeraman yaitu P0 (0 hari), P7 (7 hari), P14 (14 hari) dan P21 (21 hari). Setiap perlakuan diulang sebanyak 4 kali sehingga diperoleh 16 unit perlakuan. Peubah yang diamati dalam penelitian ini adalah kadar bahan kering, kadar protein kasar, kadar serat kasar, kadar abu, kadar lemak kasar dan kadar BETN.  Evaluation of Nutritive Values Complete Feed Based on Sago Residues with different Incubation TimeAbstract. Feed is one of the factors influencing productivity and reproductivity of animals besides other factors such as genetics, disease control, and management. One of the efforts to support the availability of ruminant feed is to utilize agriculture by products such as sago residues. However, nutritive values of sago residues was very low fiber with high level of crude fiber and low level of  crude protein. One of the efforts to improve the nutritional quality of sago residues is by fermentation. This study aimed to evaluate the nutritional quality of the fermented complete feed based on sago residues  with different incubation time. The design used in this study was completely randomized design (CRD) with 4 treatments (incubation time) ; P0 (without incubation-control), P7 (7 days), P14 (14 days) and P21 (21 days) of incubation time. Each treatment was repeated four times with total of 16 treatment units. The parameters observed in this study were the contents of dry matter, crude protein, crude fiber, ash, fat and N-free extract.

scholarly journals Effect of brine time on quality of wet-salted fish

2020 ◽  
Vol 6 (1) ◽  
pp. 05-09
Author(s):  
Zuliyan Agus Nur Muchlis Majid ◽  
Novianti Adi Rohmanna ◽  
Syifa’ Robbani
Keyword(s):  
Crude Protein ◽  
Ph Value ◽  
P Value ◽  
Fresh Fish ◽  
Salted Fish ◽  
Long Time ◽  
Careful Handling ◽  
Fish Product ◽  
Total Crude Protein

Stingrays or Dasyatis sp. was one kind of fishery commodities. This product was perishable, so it required careful handling through the handling process. Fish preservation was an alternative that can be applied. This study aimed to protect the fresh fish quality throughout the handling process before it was processed further. This research method used the wet-salting method. The principle of this method was to keep the product for a long time in brine for 0h (control/fresh fish), 1h, 2h, and 3h. The analysis achieve was TVB-N, TMA, TPC, total crude protein, and pH. The effect of time in brine on the result showed significant variation with p-value < 0.05. pH value was significantly correlated with TVB-N and total protein, while, TPC was significantly correlated with total crude protein. These conclusions, the fish product for 1h in brine was the best treatment.

scholarly journals Improvement of Nutritional Quality of Some Oilseed Meals Through Solid-State Fermentation Using Aspergillus niger

2019 ◽  
Vol 7 (9) ◽  
pp. 1411
Author(s):  
Aydın Altop ◽  
Emrah Güngör ◽  
Güray Erener
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Nutritional Composition ◽  
Neutral Detergent Fiber ◽  
Treatment Groups ◽  
Alternative Protein ◽  
Kernel Meal

This study aimed to investigate the effect of solid-state fermentation on the nutritional composition of cottonseed meal (CSM), sunflower meal (SFM) and hazelnut kernel meal (HKM). In this study, each feedstuff was divided into two treatment groups (unfermented and fermented) with five replicates. Nutritional changes in the feedstuffs were determined by analyzing crude protein, ether extract, ash, crude fiber, neutral detergent fiber, acid detergent fiber contents. Solid-state fermentation had effects on the nutritional composition in all feedstuffs. The best improvement in nutritional quality was obtained from the HKM with increasing the crude protein and decreasing the structural carbohydrates content. Fermented HKM can be considered as an alternative protein feed for soybean meal considering the nutritional composition.

scholarly journals Label information, nutritional composition and screening for bromate in breads sold in Umuahia, Abia State, Nigeria

Agro-Science ◽  
2021 ◽  
Vol 21 (1) ◽  
pp. 27-33
Author(s):  
F.U. Ugwuona ◽  
I.S. Asogwa ◽  
N.A. Obeta ◽  
F.N. Okeke
Keyword(s):  
Crude Protein ◽  
Sensory Quality ◽  
Nutritional Composition ◽  
Potassium Bromate ◽  
Nutrition Information ◽  
Full Time ◽  
Bread Making ◽  
Nutrition Claims ◽  
Label Information

Non-use of potassium bromate in bread making and printing of reproducible nutrition information/claims on bread labels are vital for consumers’ rights and protection in Nigeria. These norms are rarely observed by bread makers in Umuahia. This study evaluated nutrition information on labels, presence of potassium bromate, chemical composition and sensory characteristics of breads sold in Umuahia. Two structured questionnaires were constructed. The first was administered to 15 randomly selected full-time bread vendors in Umuahia metropolis to identify brands of market bread. The second was designed to analyze sensory quality of breads. Five sliced and five unsliced bread samples randomly selected from identified markets were analyzed for sensory properties using a 20-member sensory panelist, and for nutrient and phytochemical composition. Twenty-seven bread samples were identified; all labeled bromate-free, had varying recipes and nutrient claim/information on labels. The bread samples were bromate-free, high in carbohydrate (49.20% in B10 to 65.69% in B8) and moisture (22.67% in B8 to 38.16% in B10), but relatively low in crude protein (6.65% in B3 to 9.45% in B7) and fat (0.26% in B8 to 0.66% in B1). Ash contents ranged from 1.26% in B6 to 1.86% in B3and fiber contents from 1.24% in B2 to 1.76% in B5. Phytonutrients were low; and oxalate content ranged from 0.66 to 0.95%, tannin from 87.78 to 125.40 mg 100g–1 and phytate from 2.02 to 3.03 mg 100g–1. The bread samples had sensory scores ranging from 4.60 to 8.10 for over-all acceptability. They were all acceptable to panelists, but with B1 (sliced) and B8 (unsliced) most acceptable. Bread samples sold in Umuahia were bromate-free, varied in recipe, nutrition claims, and nutrient composition but were acceptable to panelists. 

scholarly journals Nutritional Quality And Fiber Fraction Of Complete Feed Silage Based On Sago By-Products, Imperata Cylindrica And Leucaena Leucocephala

2020 ◽  
Vol 44 (4) ◽  
Author(s):  
Insun Sangadji Sangadji
Keyword(s):  
Leucaena Leucocephala ◽  
Crude Protein ◽  
Imperata Cylindrica ◽  
Coconut Water ◽  
Nutrition Quality ◽  
Fiber Fraction ◽  
Five Factors ◽  
Engineering And Technology ◽  
By Products

This experiment aimed to know nutrition quality and fiber fraction of complete feed silage based on sago by-products, Imperata cylindrica, and Leuchaena leucocephala in different compositions which fermented for three weeks. The study was conducted at the Laboratory of Feed Engineering and Technology, Faculty of Agriculture, University of Pattimura which lasted for three months. The main ingredients used to make silage complete ration in this study consisted of sago pulp, reeds, lamtoro, concentrate and plus coconut water. Complete ration silage fermented using coconut water plus which is a mixture of urea 95% and coconut water 5%. This research conducted by using randomized complete design with five factors of silage compound that are P0 = 60% forages + 40% concentrate (for control) ; P1 = 10% sago by-products + 40% Imperata cylindrical + 10% Leucaena Leucocephala + 40% concentrate ; P2 = 20% sago by-products + 30% Imperata cylindrica + 20 % Leucaena Leucocephala + 30% concentrate ; P3 = 30 % sago by-products + 20% Imperata cylindrica + 30 % Leucaena Leucocephala + 20% consentrate ; dan P4 = 40% sago by-products + 10%  Imperata cylindrica + 40% Leucaena Leucocephala + 10% concentrate. Each treatment used four replicates. The variable observed were the percentage of water content, ash, crude protein, crude fat, crude fiber, NDF, ADF, and lignin. The results showed that sago by-products, Imperata cylindrica and Leuchaena leucocephala can be used for basic materials of complete feed silage in ruminants feed because they have no difference quality of nutrition and fiber fraction compared with control P0. 

Nutritional Composition and Sensory Quality of Packaged Ofe-Owerri: A Major Traditional Soup in Nigeria

2020 ◽  
Vol 16 (9) ◽  
pp. 1439-1448
Author(s):  
Mary B. Oyewale ◽  
Kudirat T. Seidu ◽  
Eunice M. Ogunbusola ◽  
Oluwatooyin F. Osundahunsi ◽  
Tomisin H. Ogunwa ◽  
...  
Keyword(s):  
Crude Protein ◽  
In Vitro Models ◽  
Nutritional Composition ◽  
Piper Guineense ◽  
Significant Difference ◽  
Mineral Components ◽  
Sensory Parameters ◽  
Plastic Containers

Background: Ofe-Owerri is an expensive traditional soup in Nigeria, prepared using Oha (Pterocarpus soyauxi), Ukazi (Gnetum africanum), Uziza (Piper guineense) and cocoyam (Colocasia esculanta) as the major vegetables. The soup is highly celebrated for its traditional therapeutic and nutritional potentials. Objective: In this study, we assessed the proximate and mineral components, sensory and microbial qualities of the Ofe-Owerri soup in a cooked and packaged form. Antioxidant status and phytoconstituents of the major vegetables of the soup were also determined. Methods: Established methods were used as previously reported in the literature. Results: Calcium was the most concentrated mineral, whereas lead was absent. High moisture (63.45%), crude protein (14.60%) and fat (13.27%) were found in the soup. The major ingredients (vegetables) used to prepare Ofe-Owerri contain phytochemicals such as phenolic compounds and saponins, and showed potent antioxidant activity in various in vitro models, with uziza displaying the highest scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. The vegetables exhibit reductive capacity against oxidants, and chelation of metallic free radicals. There was no significant difference (p≤0.05) in the sensory parameters of Ofe-Owerri soup kept frozen in foil and plastic containers, respectively, for 21 days. Conclusion: This study showed that Ofe-Owerri is a good dietary source of nutrients and possesses phytoconstituents with potential beneficial health effects. When properly packaged, the soup can be stored safely for up to three weeks.

scholarly journals Chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different body weight classes (Amazon: Brazil)

2021 ◽  
Vol 10 (3) ◽  
pp. e45510313464
Author(s):  
Jucilene Cavali ◽  
Carla Taveira Nunes ◽  
Jerônimo Vieira Dantas Filho ◽  
Beatriz Andrade Nóbrega ◽  
Rute Bianchini Pontuschka ◽  
...  
Keyword(s):  
Body Weight ◽  
Chemical Composition ◽  
Moisture Content ◽  
Crude Protein ◽  
Nutritional Value ◽  
Nutritional Composition ◽  
Mineral Matter ◽  
Colossoma Macropomum ◽  
Nutritional Components ◽  
Class 1

It is important to know the nutritional composition of the fish, especially the nutritional value of the commercial cuts most consumed by the population. The aimed of this study was to evaluate the chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different classes of body weight. The sample collections were carried out in processing units in two municipalities in the state of Rondônia, Brazil.  The Data on 200 fish were recorded, with weight ranging from 1000 to 4700 g. Five classes of body weight were established, class 1 - below 1.2 kg; class 2 - from 1.21 to 1.8 kg; class 3 - from 1.81 to 2.4 kg; class 4 - from 2.41 to 3.5 kg; class 5 - over 3.5kg. The commercial cuts were lyophilized and intended for chemical analysis. The Kruskal-Wallis test (α=0.05) was used to compare the averages. The composition of commercial cuts was different in weight classes (p<0.05). The filet presented more representative values in mineral matter, crude protein and total lipids and lower humidity for class 4 (from 2.41 to 3.5 kg). The classes 1 and 5 (below 1.2 and over 3.5 kg) were different (p<0.05) in relation to the lipid and moisture content in the commercial filet and rib cuts. The tambaqui steak in class 4 have a higher lipid content compared to the average of the lightest body weight classes, 9.99 vs 4.50%, in addition to having a lower moisture content (p<0.05). The tambaqui band was different (p<0.05) in relation to nutritional components between body weight classes, with class 4 being richer in minerals, crude protein and lipids in dry matter. Therefore, the class 4 was the most efficient (p<0.05) for production and commercialization. Because the tambaquis with body weight between 2.4 to 3.5 kg stood out in relation to the nutritional components in the different commercial cuts.

scholarly journals Rasio N-NO3-:P dan Pengaturan Kepekatan Larutan Nutrisi Untuk Pembungaan Waluh Berbasis Hidroponik Substrat

2018 ◽  
Vol 2 (2) ◽  
pp. 69
Author(s):  
Ariwati Trisiwi Marhaeni ◽  
Endang Setia Muliawati ◽  
Retna Bandriyati Arniputri
Keyword(s):  
Nutritional Composition ◽  
Limited Area ◽  
Large Area ◽  
Dry Land ◽  
Randomized Design ◽  
Long Time ◽  
Flower Age ◽  
Plant Yields ◽  
Flower Position

<p>Pumpkin is a promising commodity to be developed as food substitute for flour-based flour. Pumpkin cultivation is currently cultivated by farmers on dry land as secondary crop. Pumpkin cultivation constraints as requires a large area and long time. Pumpkin commodities development can be done by hydroponic substrates cultivation that have advantages to accelerate the plant growth, can be cultivated on limited area, and increase the quality of plant yields. The hydroponic substrate cultivation depends on the quality of nutrients as well as the availability of the nutrients. The aim of this research is to study the response of plant flowering to the composition of nutrients (modification of the balance of Nitrogen and Phosphor) and concentration of hydroponic substrate nutrition solution and interaction between treatments. This research used Completely Randomized Design which consists of 2 factors, nutritional composition and concentration of solution with 3 replications and each treatment consist of 6 plants. Observation variables included flower age, flower position, and number of flowers. The results showed that there were interactions between the treatment of nutrient composition and adjustment concentration on the observing variables flower age appear, and flower position. Nutritional composition with the balance of elements of Phosphorus and Nitrogen shows the higher balance of Phosphorus elements followed by lower Nitrogen elements tend to give a lower response to flowering pumpkin on hydroponic substrate. Adjustment lower concentration of application solutions (20 ml concentrated in 1 L solution) or equivalent to EC 3.8-4.0 mS/cm gives a better response to flowering pumpkin on hydroponic substrate.</p>

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