APPLICATION OF PEARSON SQUARE IN MAKING A MULTICOMPONENT GRAIN MIX AND A PROGRAM ON ITS BASIS

2021 ◽  
pp. 8-12
Author(s):  
Д.А. БЛАГОВ ◽  
И.В. МИРОНОВА ◽  
С.В. МИТРОФАНОВ ◽  
Н.С. ПАНФЕРОВ ◽  
В.С. ТЕТЕРИН
Keyword(s):  
Protein Content ◽  
Market Price ◽  
Crude Fiber ◽  
Carotene Content ◽  
Calcium Phosphorus ◽  
Digestible Protein ◽  
Sunflower Cake ◽  
Trade Names ◽  
Program Interface

Рассмотрено применение метода квадрата Пирсона при составлении многокомпонентной зерносмеси для кормления сельскохозяйственных животных и птицы. В основе его лежат расчеты по содержанию энергетических кормовых единиц и переваримого протеина. Была рассчитана рецептура 6-компонентной зерновой смеси с содержанием 4 ЭКЕ и 550 г переваримого протеина. В ее состав входили жмых подсолнечный, ячмень, овес, рожь, кукуруза, отруби ржаные. Особенность проводимых расчетов для многокомпонентной смеси заключается в применении нескольких квадратов Пирсона. При этом выбирается один вид корма, который имеет более высокую протеиновую питательность, чем остальные. Проведенные вычисления показали, что при заданной питательности зерносмеси необходим ввод компонентов в следующем количестве: жмых подсолнечный — 810 г, ячмень — 570 г, овес — 590 г, рожь — 570 г, кукуруза — 330 г, отруби ржаные — 1150 г. Метод квадрата Пирсона предусматривает отклонение от заданной нормы в пределах ±5,0%. В наших исследованиях отклонение по переваримому протеину составляло 1,1%, а содержание ЭКЕ было в норме. Рассмотренный метод стал основой для разработки алгоритма программы по расчету многокомпонентной зерносмеси. Интерфейс программы состоит из 5 кнопок для выполнения расчетов необходимого количества компонентов для будущей кормовой смеси. Имеются база данных, справка по использованию разработки. Программа рассчитывает не только ЭКЕ и переваримый протеин полученной смеси, но и содержание лизина, сырой клетчатки, кальция, фосфора, каротина. Для удобства проводимых расчетов в программе использована база данных кормов на 43 наименования с указанной питательностью и рыночной ценой. In the present paper consideration is given to the application of Pearson square in making a multicomponent grain mix for feeding farming livestock and poultry. This method is based on calculations of two nutritiousness parameters: content of energetic feed units and digestible protein. The calculation was carried out on the example of the formula of the 6-component grain mix containing 4 EFU and 550 g of digestible protein. The feed mix consisted of sunflower cake, barley, oat, rye, corn, rye middlings. A distinction of the calculations carried out for a multicomponent grain mix lies in using more than one Pearson square. In doing so, we choose that kind of feed which is characterized by higher protein nutritiousness compared to the others. The calculations showed, that to ensure the required nutritiousness of the grain mix, the components must be added in the following quantities: sunflower cake – 810 g, barley — 570 g, oat — 590 g, rye — 570 g, corn — 330 g, rye middlings — 1150 g. The Pearson square method allows divergence from the standard for no more than ± 5.0%. According to our studies, the divergence in digestible protein content is 1.1%, and EGU content is normal. The examined method was used as the foundation for developing an algorithm for a program calculating a multicomponent feed mix. The program interface comprises 5 buttons for carrying out calculations of the quantity of the components, necessary for the feed mix to be prepared. The program also includes a database and user guidelines. An advantage of this program lies in its ability to carry out calculation of lysine, crude fiber, calcium, phosphorus and carotene content in addition to the calculation of EFU and digestible protein in the mix. Besides that, to facilitate the calculations the program comprises a feed database that includes 43 trade names and information on feed nutritiousness and market price.

CHEMICAL COMPOSITION OF RANGE FORAGE PLANTS OF THE FESTUCA SCABRELLA ASSOCIATION

1962 ◽  
Vol 42 (1) ◽  
pp. 105-115 ◽  
Author(s):  
A. Johnston ◽  
L. M. Bezeau
Keyword(s):  
Crude Protein ◽  
Early Spring ◽  
Crude Fiber ◽  
Carotene Content ◽  
Forage Plants ◽  
Stages Of Growth ◽  
Low Phosphorus ◽  
Calcium Phosphorus ◽  
Three Stages ◽  
Shrubby Species

Samples of the principal range forage plants of the Festuca scabrella association were analysed for crude protein, crude fat, crude fiber, ash, calcium, phosphorus, and carotene. Twenty grasses at five stages of growth and ten herbaceous and shrubby species at three stages of growth were studied.Percentages of crude protein and phosphorus of all species decreased with advancing maturity while crude fiber and calcium increased. Carotene content of the grasses also decreased with advancing maturity but that of forbs and shrubs did not show a regular pattern. Forbs and shrubs were higher in crude protein, phosphorus, and carotene than the grasses at all stages of growth. Seasonal declines in percentages of crude protein and phosphorus were closely paralleled by a decline in the liveweight gains of cows grazing on these ranges throughout a 6-month grazing season. Because ample feed was available it appeared that quality rather than quantity of feed was responsible. The low phosphorus content of winter herbage indicated that a phosphorus supplement should be fed to range cattle during the winter and early spring month.

scholarly journals Karakteristik Mi Jagung dengan Penambahan Jenis Hidrokoloid (Guar Gum dan Xanthan Gum) pada Berbagai Konsentrasi

2018 ◽  
Vol 10 (2) ◽  
pp. 40-44
Author(s):  
Yanti Meldasari Lubis ◽  
M. Ikhsan Sulaiman ◽  
Masrura Hayati
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Xanthan Gum ◽  
Beta Carotene ◽  
Ash Content ◽  
Fiber Content ◽  
Cooking Loss ◽  
Crude Fiber ◽  
Carotene Content ◽  
Crude Fiber Content

Indonesia termasuk negara pengkonsumsi mi terbesar di dunia. Selma ini, mi diproduksi dari tepung gandum. Namun untuk mengurangi ketergantungan terhadap impor gandum, perlu dicari alternatif lain sebagai bahan baku mi. Penggunaan tepung jagung dalam pembuatan mi dapat dijadikan sebagai alternatif serta kandungan betakarotennya juga bermanfaat bagi bagi kesehatan. Tidak seperti gandum yang mengandung gluten sehingga adonan mudah dibentuk, pembuatan mi jagung pelu ditambahkan zat tambahan yang dapat menggantikan sifat gluten. Penelitian ini bertujuan untuk mempelajari hidrokoloid yang dapat digunakan untuk memperbaiki karakteristik mi jagung. Mi yang dihasilkan selanjutnya dianalisis kadar air, kadar abu, cooking loss,uji putus, uji hedonik. Dari hasil analisis ini didapatkan sampel terbaik yang dilanjutkan analisis kadar serat kasar, kadar protein dan kadar betakaroten. Sampel terbaik yang didapatkan dari hasil penelitian ini adalah perlakuan xanthan gum 2% dengan hasil uji putus 2.50 cm, kadar air 40.19%, kadar abu 1.05%, cooking loss 2.21%, kadar protein sebesar 3.98%, kadar serat kasar 4.16% , kadar betakaroten 12.71 mg/L dan hasil dari uji hedonic mi jagung yaitu warna 3.36 (netral), aroma 3.24 (netral), rasa 3.00 (netral) dan tekstur 2.73  (netral).Abstract: Indonesia belongs to the country with the highest consumtion of noodle in the world. Noodle is made from imported wheat flour. However, there is a need to reduce the dependency of wheat flour by finding new sources to make noodle. Corn flour can be used as alternative besides its high content of betacarotene has health benefit for the human. Different from wheat flour which is contained gluten for dough formation, production of corn noodle need to be added with additive for replacing the function of gluten. This paper aimed to study hydrocolloids usedto improve corn noodle characteristics. The result noodle is then analyzed water content, ash content, cooking loss, breaking test, hedonic test. From the results of this analysis obtained the best sample by analysis of crude fiber content, protein content and beta-carotene content. The best samples obtained from this research are xanthan gum 2% treatment with 2.50 cm breaking test, moisture content 40.19%, 1.05% ash content, 2.21% cooking loss, 3.98% protein content, 4.16% crude fiber content, beta-carotene content 12.71 mg / L and hedonic test obtained colors , aromas, flavors and textures are all neutral.

scholarly journals FEED ADDITIVES INNUTRITION OF ORGANIC GOAT

2007 ◽  
Vol 1 ◽  
pp. 182
Author(s):  
Jāzeps Sprūžs ◽  
Elita Šeļegovska ◽  
Inesa Remeza ◽  
Svetlana Vasiļjeva
Keyword(s):  
Protein Content ◽  
Milk Yield ◽  
Dairy Product ◽  
Goat Milk ◽  
Feed Additives ◽  
Milk Analysis ◽  
Lactation Period ◽  
High Quality ◽  
Digestible Protein ◽  
Sunflower Cake

Goats fed on high quality and valuable forage provide the production of high quality milk and dairy product Improper and poor feeding during lactation period reduce milk yield, weaken animal’s organism, has an influence on breeding and fertility ability and metabolic processes in goats. The goal of our research was to assess the influence of different feed additives on organic goat milk productivity and quality indices. In Latvian local goat feeding of sunflower cake and buckwheat meal increased milk yield by 7,3%, reduced feed units by 3,8% and by 5,2% reduced consumption of digestible protein as well as increased milk fat and protein content in goat milk by 10% and 4,7%> respectively compare to control. Feeding of wheat bran and buckwheat meal increased milk yield by 5,4%>, reduced feed units by 1,5% and by 3,0% reduced consumption of digestible protein as well as increased protein content in goat milk by 3,0% compare to control. Results of milk analysis on milk cells cytology and immunity indices show that feed additives used, and particularly sunflower cake and buckwheat meal, have a beneficial effect on immunity in animal organism.

Observations on the mineral metabolism of pullets. II

1936 ◽  
Vol 26 (1) ◽  
pp. 85-100 ◽  
Author(s):  
R. H. Common
Keyword(s):  
Calcium Carbonate ◽  
Egg Production ◽  
Mineral Metabolism ◽  
Ammonium Phosphate ◽  
Ammonia Nitrogen ◽  
Egg Laying ◽  
Phosphorus Metabolism ◽  
Phosphorus Excretion ◽  
Calcium Phosphorus ◽  
Digestible Protein

1. Where heavy phosphorus excretion accompanies egg laying in the pullet the excretion of ammonia nitrogen is simultaneously increased. It is probable that this indicates an excretion of excess phosphate in the urine as ammonium phosphate.2. It is shown that heavy phosphorus excretion does not accompany egg laying provided the calcium carbonate intake is sufficiently high.3. The origin of the excess of phosphorus excretion is discussed in relation to calcium-phosphorus metabolism.4. Pullets on a ration containing 5 per cent, calcium carbonate laid eggs containing a higher percentage of P2O5 than pullets receiving a similar ration but from which the calcium carbonate supplement was omitted.5. Some evidence is put forward in support of the view that current standards pitch the requirements of digestible protein for egg production at too high a level.

The composition and nutritive value of hay grown in the east of Scotland and the influence of late applications of nitrogenous fertilizers

1954 ◽  
Vol 44 (2) ◽  
pp. 140-151 ◽  
Author(s):  
F. E. Moon
Keyword(s):  
Northern Ireland ◽  
Protein Content ◽  
Sodium Nitrate ◽  
Nutritive Value ◽  
Dry Season ◽  
Fertilizer Treatment ◽  
Low Protein ◽  
Ryegrass Hay ◽  
Digestible Protein ◽  
Maintenance Requirements

1. Examination of the composition of hay grown in the east of Scotland during the 4-year period 1948–51 has confirmed earlier work indicating the low protein content of this material. In addition, the digestibility of the protein was found to be low, particularly in the case of the seeds-hays, most of which contained insufficient digestible protein to balance the starch equivalent in meeting the maintenance requirements of cattle.2. In nutritive value the seeds -hays were markedly inferior to samples from England and Wales examined by other workers, but very similar to mature ryegrass hay grown in Northern Ireland. The meadow hays examined were of similar starch equivalent but somewhat richer in protein, and this was associated with a higher digestibility of the protein; in consequence the ratio between digestible protein and starch equivalent was more nearly balanced for the maintenance feeding of cattle.3. Applications of sodium nitrate or ‘Nitrochalk’ about 10–20 days before mowing produced very variable responses in the unusually dry season of 1949, but in other years significant increases in protein content were almost invariably obtained. Low protein seeds-hays of the type commonly found in the Lothians were more responsive to this fertilizer treatment than timothy meadow hay, and while increases in protein content of 20–30% were commonly obtained, when relatively heavy dressings of fertilizer (3 cwt. or more per acre) were used, increases in the region of 50% were sometimes recorded. In most years treatment about 10 days before mowing was fully effective in improving the protein content of the hay. Earlier treatment may be preferable in a very dry season, but in more normal years this may increase the yield of the hay and so diminish the effect on protein percentage.

A preliminary study of protein requirements of African cattle

1963 ◽  
Vol 61 (3) ◽  
pp. 417-420 ◽  
Author(s):  
R. C. Elliott
Keyword(s):  
Protein Content ◽  
National Research Council ◽  
Live Weight ◽  
Weight Changes ◽  
Protein Requirements ◽  
African Cattle ◽  
Preliminary Study ◽  
Digestible Protein ◽  
Daily Gain ◽  
Subsequent Improvement

1. A preliminary study of the protein requirements of young steers of two breeds of African cattle has been described. These requirements were assessed by studying body weight changes of groups of animals fed for 140 days on rations varying in protein content.2. There were only small differences between the breeds in their voluntary food intake while appetite seemed to be linearly related to protein content.3. The two breeds were equally efficient in food and protein utilization.4. Live-weight gain improved significantly as the protein content of the ration increased from 6 to 10%, but a further increase to 14% produced only a small subsequent improvement in growth.5. Maintenance of weight was estimated to occur at a digestible protein intake of only 48% of that recommended by Brody (1945), while the required digestible protein for one pound daily gain was in agreement with the National Research Council (1950) standard.

scholarly journals PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

2018 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Utafiyani . ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Green Bean ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

scholarly journals Development of Mayonnaise Technology Enriched with Milk Whey Protein

2021 ◽  
pp. 64-70
Author(s):  
Е.А. Горнич ◽  
А.В. Дурягина ◽  
Ю.И. Зайцева ◽  
В.А. Хаханова
Keyword(s):  
Protein Content ◽  
Whey Protein ◽  
New Product ◽  
Technological Scheme ◽  
Biological Value ◽  
Milk Whey ◽  
Traditional Scheme ◽  
Digestible Protein ◽  
Milk Whey Protein

Цель работы – разработать технологию нового продукта с повышенным содержанием белка. В статье представлена технология производства майонеза, обогащённого сывороточным белком альбумином. При разработке технологической схемы производства майонеза с альбумином была принята традиционная схема, в которую были добавлены дополнительные операции по подготовке альбумина: размораживание (дефростация), обезвоживание. В ходе исследований были проведены выработки контрольного и трёх опытных образцов с различным процентным содержанием альбумина (5, 10 и 15%). По результатам проведённых исследований нами рекомендуется вводить в рецептуру майонеза не более 10% альбумина. По органолептическим показателям, влажности и кислотности разработанный нами продукт отвечает требованиям ГОСТ 31761-2012 «Майонезы и соусы майонезные. Общие технические условия». Мы считаем, что введение в рецептуру альбумина позволит увеличить в майонезе долю легкоусвояемого белка, что, несомненно, повысит пищевую и биологическую ценность готового продукта. The goal of the work is to develop the technology of a new product with an increased protein content. The technology for the production of mayonnaise enriched with whey protein albumin is presented in the article. When developing the technological scheme for the production of mayonnaise with albumin, a traditional scheme was adopted, in which additional operations for the preparation of albumin were added: defrosting (defrostation), sublimating. During the researches the production of control and three experimental samples with different percentages of albumin (5, 10 and 15%) was carried out. According to the results of the research carried out, we recommend introducing no more than 10% albumin into the mayonnaise formula. According to organoleptic indicators, humidity and acidity, the product developed by us meets the requirements of GOST 31761-2012 "Mayonnaise and mayonnaise sauces. General Specifications". We believe that the addition of albumin to the formula will increase the proportion of easily digestible protein in mayonnaise, which will undoubtedly increase the nutritional and biological value of the finished product.

THE EFFECT OF LEAF RUST ON THE YIELD AND QUALITY OF THATCHER AND RENOWN WHEAT IN 1938

1939 ◽  
Vol 17c (11) ◽  
pp. 380-387 ◽  
Author(s):  
B. Peturson ◽  
Margaret Newton
Keyword(s):  
Protein Content ◽  
Leaf Rust ◽  
Kernel Weight ◽  
Carotene Content ◽  
Yield And Quality

A study was made at Winnipeg in 1938 to determine the effect of leaf rust on the yield and quality of Thatcher and Renown wheat. In one experiment, Thatcher and Renown were sown late in 1/400-acre plots; in another, Thatcher only was used and was sown early in rod-row plots. Half the plots of each variety were kept as free from leaf rust as possible by frequent applications of sulphur dust, but the remaining half became heavily infected. In the 1/400-acre plots, leaf rust reduced the yield of Thatcher and Renown by 51.17 and 29.61%, respectively; in the rod-row plots of Thatcher, it reduced the yield by 37.02%. The decrease in yield was due more to reduction in kernel weight than to reduction in number of kernels per head. All the non-dusted plots ripened approximately three days earlier than the dusted, and the grain from them graded one grade lower than that from the corresponding dusted plots. In both varieties, the protein content was diminished while the carotene content was increased.

scholarly journals PENGARUH LAMA PERKECAMBAHAN MILLET (Panicum milliaceum) TERHADAP KARAKTERISTIK FLAKES

2018 ◽  
Vol 7 (4) ◽  
pp. 175
Author(s):  
I Gusti Agung Ayu Sintia Padma Dewi ◽  
I Gusti Ayu Ekawati ◽  
I Desak Putu Kartika Pratiwi
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Tannin Content ◽  
Germination Time ◽  
Crude Fiber Content ◽  
Randomized Design

The purpose of this research was to know the effect of germination time of millet (Panicum milliaceum) on the characteristics of flakes and to know the right germination time of millet on the characteristics of flakes. The experimental design used was completely randomized design with the germination time of millet treatment, namely 24 hours (T1), 48 hours (T2), 72 hours (T3), 96 hours (T4), and 120 hours (T5). The treatment was repeated 3 repetitions then obtained 15 units of the experiment, the data obtained from the result were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the germination of millet had significant effect to water content, ash content, protein content, fat content, crude fiber content, tannin content, taste level (hedonic test), and overall acceptance of flakes. 120 hours germination time of millet had the best characteristics with water content 1,36%, ash content 2,65%, protein content 9,93%, fat content 7,86%, carbohydrate content 78,20%, crude fiber content 5,93, tannin content 0,31%, color liked, flavor liked, texture crispy and liked, taste liked  and overall acceptance liked.

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