RELEVANCE OF USE OF FEED ADDITIVES BASED ON SECONDARY RAW MATERIALS OF THE FISHING INDUSTRY IN THE DIETS OF RAINBOW TROUT

Fisheries ◽  
2020 ◽  
Vol 2020 (2) ◽  
pp. 87-93
Author(s):  
Alexander Sokolov ◽  
Ol'ga Dvoryaninova ◽  
Olga Zemlyanukhina
Keyword(s):  
Amino Acids ◽  
Rainbow Trout ◽  
Fish Meal ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Feed Additives ◽  
Fishing Industry ◽  
Secondary Products ◽  
Natural Sources ◽  
Fish Diets

The most important approaches to fish diets balancing on the main nutrients are mixed fodders and feed additives (FA) management. The research has shown that the distinctive feature of the developed feed additives is a high content of amino acids, as well as polyunsaturated fatty acids and minerals. FA is one of the most valuable protein products, covering from 56,9 to 255,6 % of the daily requirement for rainbow trout in essential amino acids. Thus, in general, it is possible to consider the feed additives made from secondary products as a natural sources of proteins, minerals, and vitamins which can be used in mixed fodders production for the rainbow trout with partial or full replacement in their recipes of fish meal.

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.

DEVELOPMENT OF TECHNOLOGY OF BREAD WITH ENHANCED NUTRITIONAL VALUE WITH THE ADDITION OF WHOLE-GROUND SAFFLOWER SEEDS

2019 ◽  
Author(s):  
В.С. КУЦЕНКОВА ◽  
Н.В. НЕПОВИННЫХ ◽  
В.С. ГРИНЁВ ◽  
Е.В. ЛЮБУНЬ ◽  
А.А. ШИРОКОВ ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Production Process ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Bakery Products ◽  
Group B

Исследованы показатели качества и пищевой ценности хлеба с добавкой цельносмолотых семян сафлора (ЦСС). Хлеб вырабатывали согласно ГОСТ 2784288 на основе муки пшеничной, дрожжей, воды, сахара, соли, но вносили ЦСС в сухом виде взамен 10 пшеничной муки. Установлено, что потребление 100 г обогащенных хлебобулочных изделий обеспечит удовлетворение суточной потребности, : в белке на 11 жире, содержащем повышенное количество полиненасыщенных жирных кислот, на 4,5 углеводах на 13 пищевых волокнах на 19 минеральных веществах на 1,59,5 витаминах группы В на 6,810,9 незаменимых аминокислотах на 218. Показано, что использование измельченных семян сафлора в рецептуре хлебобулочных изделий способствует повышению их пищевой ценности за счет внесения незаменимых полиненасыщенных жирных кислот омега3 (1), омега6 (28), омега9 (4,8). Энергетическая ценность готового изделия составляет 246,8 ккал (1031,6 кДж). Разработана рецептура хлеба повышенной пищевой ценности с добавкой ЦСС. Отработаны параметры процесса производства. Показано, что добавка нетрадиционного вида сырья цельносмолотых семян сафлора позволяет улучшить органолептические и физикохимические показатели хлеба, повысить его пищевую ценность. Indicators of quality and nutritional value of bread with the addition of wholeground safflower seeds were investigated. Bread is produced according to GOST 2784288 on the basis of wheat flour, yeast, water, sugar, salt, but with the addition of wholeground safflower seeds in dry form instead of 10 wheat flour. It was found that the consumption of 100 g of enriched bakery products will ensure the satisfaction of daily needs, : in protein for 11 fat containing an increased amount of polyunsaturated fatty acids, for 4,5 carbohydrates for 13 dietary fiber for 19 minerals for 1,59,5 vitamins of group B for 6,810,9 essential amino acids for 218. It is shown that the use of crushed safflower seeds in the formulation of bakery products increases their nutritional value by introducing essential polyunsaturated fatty acids omega3 (1), omega6 (28), omega9 (4,8). The energy value of the finished product is 246,8 kcal (1031,6 kJ). The formulation of high nutritional value bread with the addition of wholeground safflower seeds is developed. Parameters of the production process worked out. It is shown that the use of additives of nontraditional raw materials wholeground safflower seeds can improve the organoleptic and physicalchemical characteristics of bread, increase its nutritional value.

Studies on the Nutrition of Marine Flatfish the Essential Amino Acid Requirements of Plaice and Sole

1970 ◽  
Vol 50 (1) ◽  
pp. 87-95 ◽  
Author(s):  
C. B. Cowey ◽  
J. Adron ◽  
A. Blair
Keyword(s):  
Amino Acids ◽  
Essential Amino Acid ◽  
Nutritional Value ◽  
Essential Amino Acids ◽  
Present Knowledge ◽  
Radioactive Carbon ◽  
Dietary Requirement ◽  
Fish Diets ◽  
Other Substances ◽  
Amino Acid Requirements

Present knowledge of the nutritional requirements of fish is limited to certain species of salmon and trout (e.g. Halver, DeLong & Mertz, 1957; Shanks, Gahimer & Halver, 1962). In view of the current interest in the cultivation of marine flatfish (Shelbourne, 1964) information on their dietary needs is equally desirable. Experience with salmon (DeLong, Halver & Mertz, 1958) has indicated that protein is the largest and most expensive constituent of fish diets and studies on the nutritional value of different food proteins for fish are necessary if the fish are to be reared economically and successfully. A desirable prerequisite to such studies is a knowledge of those amino acids for which the fish has an absolute dietary requirement, i.e. which it cannot itself synthesize from other substances normally available. With most animals these requirements have been identified by growth trials using partially (or wholly) defined diets. The rearing of fish on defined diets is not easy and it seemed in the first instance that an indirect but valid approach might be utilized. If animals are given a radioactively labelled carbon source, such as uniformly labelled [U-14C]glucose a significant amount of the radioactive carbon will be incorporated only into those compounds which the animal can itself synthesize. By isolating the amino acids from the tissue proteins following such a dose the essential amino acids are identified as those which are not radioactive. The amino acids containing radioactivity correspond with the so-called non-essential amino acids.

Use of protein sources alternative to fish meal in diets with amino acids supplementation for the European eel (Anguilla anguilla)

1998 ◽  
Vol 66 (1) ◽  
pp. 285-292 ◽  
Author(s):  
M. García-Gallego ◽  
H. Akharbach ◽  
M. de la Higuera
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Fish Meal ◽  
Anguilla Anguilla ◽  
Essential Amino Acids ◽  
Protein Source ◽  
European Eel ◽  
Protein Sources ◽  
Meat Meal

AbstractThis experiment was conducted to test two different protein sources as alternatives to the commonly used fish meal (FM) in the diet of the European eel (Anguilla anguilla). Six experimental diets were tested in three replicated lots of European eels. All diets contained the same protein and energy content (ca, 300 g crude protein per kg dry matter and 18·5 MJ/kg, respectively) but differed in the nature of the protein source: FM was the only protein source in the control diet and was fully or partially (0–5: 0–5) replaced by meat meal (MM) or sunflower meal (SFM) in four other diets; a sixth diet included SFM as the only protein source but was supplemented with several essential amino acids. Food intake, fish growth and several indices of diet and protein utilization were measured. MM clearly was the poorest protein source while SFM could replace, at least 0·5 of the FM with no significant reduction in performance. In addition, the European eel was able to utilize the supplement of essential amino acids. The full-SFM diet was improved significantly when supplemented and results were not statistically different from the control FM-based diet. Overall, a good correlation was found between the results of each diet and the respective essential amino acid index, calculated using as reference the essential amino acid requirements previously defined for another eel species, Anguilla japonica. This index could be used as a reliable measure for an a priori evaluation of alternative protein sources to be included in commercial foods for eels.

scholarly journals RESULTS OF SCREENING ASSESSMENT OF NUTRITIONAL VALUE AND AMINO ACIDS CONTENT IN THE INDUSTRIAL WORKERS DIET

2019 ◽  
pp. 40-43
Author(s):  
T.V. Mazhaeva ◽  
S.E. Dubenko
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Protein Quality ◽  
Raw Materials ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Toxic Substances ◽  
Industrial Workers ◽  
Regulatory Requirements ◽  
Laboratory Methods

To decrease the toxic effects of xenobiotics on healthy workers in healthful and dietary meals, it’s important to consider not only the proper diet intake of macro- and micronutrients, but protein quality in terms of essential amino acids. A study was conducted to evaluate nutritional value and amino acids content in the industrial workers diets of two metallurgical enterprises by calculation and laboratory methods. We found that set of healthful and dietary meals at the calculation stage do not comply with regulatory requirements for fats and carbohydrates by 34 and 16 percent, respectively. According to laboratory tests, from 57 to 68 percent of sets of healthful and dietary meals do not comply with regulatory requirements for proteins, fats and carbohydrates. The discrepancy in the data on the amount of determined nutrients between the calculated and laboratory methods may be due to calculation errors, shortage and quality of raw materials, as well as a limitation of methods for determining fat and carbohydrates. With a set of healthful and dietary meals workers can satisfy the almost daily requirement for the corresponding energy expenditures for some amino acids, however, the required amount of these amino acids in workers in contact with heavy metals has not been established. It has also been found that in diets of healthful and dietary meals, the ratio of tryptophan / lysine / methionine + cystine is violated towards an excess of tryptophan, whose deamination products are highly toxic. It is necessary to continue further investigation of ready-made diets of healthful and dietary meals for nutritional value and amino acid content in order to identify factors affecting the discrepancy within research results between calculation and laboratory methods, as well as establish adequate norms for amino acids intake in workers exposed to toxic substances.

scholarly journals Kanatlı Beslenmesinde Dut Yaprağının (Morus alba) Kullanılması

2016 ◽  
Vol 4 (6) ◽  
pp. 504
Author(s):  
Tugay Ayasan ◽  
Mikail Baylan
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Fish Meal ◽  
Essential Amino Acids ◽  
Metabolic Energy ◽  
Good Source ◽  
Mulberry Leaf ◽  
Amino Acids Composition ◽  
Poultry Diets ◽  
The Tropics

The increasing costs of conventional feedstuffs like corn, soybean meal and fish meal for poultry diets is pushing the need to find less expensive alternatives. Mulberry grows well in the tropics and subtropics, and is reported to have excellent nutritional value. Mulberry leaves are very rich in protein (15-35%), minerals (2.42-4.71% Ca, 0.23-0.97% P), 1130-2240 kcal/kg metabolic energy (ME). The amino acids composition of mulberry leaf meal indicates it is a good source of essential amino acids especially lysine (1.80%) and leucine (2.58%). In this paper, studies made on the mulberry leaf used in nutrition of poultries have been reviewed.

scholarly journals Stabilitas Santan Kelapa pada Variasi Penambahan Emulsifier Natrium Kaseinat [Stability of Coconut Milk on Various Addition of Sodium Caseinate as Emulsifier]

Buletin Palma ◽  
2018 ◽  
Vol 19 (1) ◽  
pp. 27 ◽  
Author(s):  
Steivie Karouw ◽  
Budi Santosa
Keyword(s):  
Amino Acids ◽  
Raw Materials ◽  
Food Product ◽  
Sodium Caseinate ◽  
Essential Amino Acids ◽  
Coconut Milk ◽  
Agricultural Technology ◽  
North Sulawesi ◽  
Materials Used ◽  
Coconut Meat

<p>Coconut meat is a part of the coconut that has been widely used as a food product. Coconut milk is one of the products that can be processed from coconut meat. The purpose of this study is to evaluate the characteristics of coconut meat and coconut milk stability with the addition of sodium casein as emulsifier. The research was conducted from January to December 2013 at Laboratory of Indonesian Palm Crops Research Institute, Laboratory of Faculty of Agricultural Technology and Laboratory of LPPT, Gadjah Mada University, Yogyakarta and Laboratoty of Pusat Antar Universitas, IPB, Bogor. The main raw materials used are meat of Mapanget Tall coconut variety with fruit age of 11-12 months obtained from KP Kima Atas, North Sulawesi. The results showed that coconut meat of Mapanget Tall which was used as raw materials contained 15 types of amino acids and 10 of them are essential amino acids. Glutamic acid is an amino acid with the highest proportion of 1.22%, followed by arginine and tyrosine respectively 0.89% and 0.62%. Coconut milk produced on the various concentration of sodium caseinate was safe to be consumed until 28 days of storage at 8oC, which indicated by the total of microbes of 100 - 300 cfu. The results of organoleptic testing showed that coconut milk has an ordinary color to like, the aroma was usual to likes and taste was dislikes to likes. Coconut milk produced without addition of sodium casein emulsifier tends to be more stable than that of added sodium caseinate.</p><p><strong><br /></strong></p><p><strong>ABSTRAK</strong></p><p>Daging buah kelapa merupakan bagian buah kelapa yang telah dimanfaatkan secara luas sebagai produk pangan. Santan kelapa merupakan salah satu produk yang dapat diolah dari daging buah kelapa. Tujuan penelitian ini yaitu mengetahui karateristik daging buah kelapa dan stabilitas santan kelapa dengan penambahan emulsifier natrium kaseinat. Penelitian dilakukan sejak bulan Januari sampai Desember 2013 di Laboratorium Pascapanen Balai Penelitian Tanaman Palma Manado, Laboratorium Teknologi Hasil Pertanian Fakultas Teknologi Pertanian dan Laboratorium LPPT, Universitas Gadjah Mada (UGM) Yogyakarta serta Laboratorium Pusat antar Universitas, Institut Pertanian Bogor(IPB), Bogor. Bahan baku utama yang digunakan yaitu buah kelapa varietas Dalam Mapanget (DMT) dengan umur buah 11-12 bulan yang diperoleh dari KP Kima Atas, Sulawesi Utara. Santan yang diperoleh dari buah kelapa DMT ditambahkan natrium kaseinat 0,6%, 0,8% dan 1,0% kemudian disimpan pada suhu 8C selama 0, 7, 14, 21, dan 28 hari. Hasil penelitian menunjukkan bahwa daging buah kelapa dari varietas Dalam Mapanget mengandung 15 jenis asam amino dan 10 di antaranya adalah asam amino esensial. Asam glutamat merupakan asam amino dengan proporsi tertinggi yaitu 1,22%, disusul arginin dan tirosin masing-masing 0,89% dan 0,62%. Santan kelapa yang dihasilkan pada variasi konsentrasi emulsifier natrium kaseinat tahan simpan 28 hari pada suhu 8oC yang ditunjukkan dengan jumlah mikroba sebanyak 100 -300 cfu sampai penyimpanan 28 hari. Hasil pengujian organoleptik menunjukkan bahwa santan kelapa memiliki warna biasa sampai suka, aroma biasa sampai suka dan rasa tidak suka sampai suka. Susu kelapa yang dihasilkan tanpa penambahan emulsifier natrium kaseinat cenderung lebih stabil dibanding yang ditambahkan natrium kaseinat</p><p> </p><p> </p>

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