AMINO ACID COMPOSITION AND OTHER NUTRITIONAL CONSTITUENTS OF PEA APHIDS, ACYRTHOSIPHON PISUM (HEMIPTERA (HOMOPTERA): APHIDIDAE), AND THEIR HOSTS, BROAD BEANS AND ALFALFA

AbstractPea aphids, Acyrthosiphon pisum (Harris), contained about 21% dry matter, of which 11% was fat, 7% sugar, and 56% protein. Broad bean foliage contained half the amount of dry matter, one-third as much fat, about the same amount of sugar, and four-fifths the amount of protein as the aphids. Alfalfa at prebloom and 10% bloom contained the same amount of dry matter and about half as much fat and protein as the aphids; sugar was about one-fifth at prebloom and half at 10% bloom as the aphids. Pea aphids are of considerable nutritive value. FAO protein scores, which estimate protein quality, were similar for aphids and alfalfa and slightly lower for broad bean foliage.

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INFLUENCE OF DRYING METHODS ON PROTEIN CONTENT AND AMINO ACID COMPOSITION OF THREE FORAGE LEGUMES

Canadian Journal of Plant Science ◽

10.4141/cjps79-110 ◽

1979 ◽

Vol 59 (3) ◽

pp. 707-712 ◽

Cited By ~ 2

Author(s):

M. S. KALDY ◽

M. R. HANNA ◽

S. SMOLIAK

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Protein Content ◽

Acid Composition ◽

Dry Matter ◽

Protein Quality ◽

Microwave Drying ◽

Drying Methods ◽

Dry Matter Content ◽

Forced Draft

Forage samples of alfalfa (Medicago sativa L. ’Beaver’), sainfoin (Onobrychis viciaefolia Scop. ’Melrose’), and cicer milkvetch (Astragalus cicer L. ’Oxley’) were dried either in a forced-draft forage dryer, drying oven, or a microwave oven. The dry matter content, protein content, and amino acid composition were determined but the air-drying methods resulted in significant losses of dry matter compared with microwave drying, suggesting that the latter method is preferable for dry-matter determinations. Interactions between species and drying method were significant for some of the amino acid contents, but not for the limiting amino acids — methionine, isoleucine, and valine. Since protein scores, reflecting protein quality, and protein content of the three legumes were not affected by drying methods, any one of the drying methods would be satisfactory. However, large numbers of forage samples can be handled most conveniently in a forced-draft dryer.

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Fate of dietary sucrose and neosynthesis of amino acids in the pea aphid, acyrthosiphon pisum, reared on different diets

Journal of Experimental Biology ◽

10.1242/jeb.202.19.2639 ◽

1999 ◽

Vol 202 (19) ◽

pp. 2639-2652 ◽

Cited By ~ 2

Author(s):

G. Febvay ◽

Y. Rahbe ◽

M. Rynkiewicz ◽

J. Guillaud ◽

G. Bonnot

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Acyrthosiphon Pisum ◽

Specific Activity ◽

Essential Amino Acids ◽

Pea Aphid ◽

Natural Food ◽

Pea Aphids

The fate of sucrose, the major nutrient of an aphid's natural food, was explored by radiolabeling in the pea aphid Acyrthosiphon pisum. To investigate the influence of nitrogen quality of food on amino acid neosynthesis, pea aphids were reared on two artificial diets differing in their amino acid composition. The first (diet A) had an equilibrated amino acid balance, similar to that derived from analysis of aphid carcass, and the other (diet B) had an unbalanced amino acid composition similar to that of legume phloem sap. Aphids grown on either diet expired the same quantity of sucrose carbon as CO(2), amounting to 25–30 % of the ingested sucrose catabolized in oxidation pathways. On diet A, the aphids excreted through honeydew about twice as much sucrose carbon as on diet B (amounting to 12.6 % of the ingested sucrose for diet A and 8.4 % for diet B), while amounts of sucrose carbons incorporated into exuviae were almost identical (1.9 % of the ingested sucrose on diet A and 2.7 % on diet B). There was also no difference in the amounts of sucrose carbon incorporated into the aphid tissues, which represented close to 50 % of the ingested sucrose. Sucrose carbons in the aphid tissues were mainly incorporated into lipids and the quantities involved were the same in aphids reared on either diet. On diet B, we observed neosynthesis of all protein amino acids from sucrose carbons and, for the first time in an aphid, we directly demonstrated the synthesis of the essential amino acids leucine, valine and phenylalanine. Amino acid neosynthesis from sucrose was significantly higher on diet B (11.5 % of ingested sucrose carbons) than on diet A (5.4 %). On diet A, neosynthesis of most of the amino acids was significantly diminished, and synthesis of two of them (histidine and arginine) was completely suppressed. The origin of amino acids egested through honeydew was determined from the specific activity of the free amino acid pool in the aphid. Aphids are able to adjust to variation in dietary amino acids by independent egestion of each amino acid. While more than 80 % of excreted nitrogen was from food amino acids, different amino acids were excreted in honeydew of aphids reared on the two diets. The conversion yields of dietary sucrose into aphid amino acids determined in this study were combined with those obtained previously by studying the fate of amino acids in pea aphids reared on diet A. The origin of all the amino acid carbons in aphid tissues was thus computed, and the metabolic abilities of aphid are discussed from an adaptive point of view, with respect to their symbiotic status.

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Differences in the amino acid composition of muscles from pheasant and broiler chickens

Archives Animal Breeding ◽

10.5194/aab-49-508-2006 ◽

2006 ◽

Vol 49 (5) ◽

pp. 508-514 ◽

Cited By ~ 7

Author(s):

E. Straková ◽

P. Suchý ◽

F. Vitula ◽

V. Večerek

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Broiler Chickens ◽

Dry Matter ◽

Nutritive Value ◽

Matter Content ◽

Dry Matter Content ◽

Thigh Muscles

Abstract. The present paper explores amino acid composition of breast and thigh muscles of common pheasant and compares it with that in broiler chickens. The experimental feeding of both pheasant and broiler chickens proceeded for a period of 42 days at the identical conditions employing the same diet and rearing technology. Muscles were analysed for the content of following amino acids: Asp, Thr, Ser, Glu, Pro, Gly, Ala, Val, Met, Ile, Leu, Tyr, Phe, His, Lys, and Arg. The results show that the levels of most amino acids in thigh and breast muscles of pheasants (related to dry matter content) were significantly higher (P ≤ 0.01) than those in broiler chickens. In 42-day-old birds, the levels of individual amino acids in breast muscles (related to 100% of dry matter content) ranged from 8.02 to 127.32 g . kg-1 in pheasant chickens and from 19.77 to 110.33 g . kg-1 in broiler chickens while the corresponding average values in thigh muscles ranged from 14.77 g . kg-1 to 132.77 g . kg-1 in pheasant chickens and from 14.02 g . kg-1 to 93.53 g . kg-1 in broiler chickens. One interesting finding is that in the case of broiler chickens the levels of most amino acids in breast muscles were significantly higher (P ≤ 0.01) than those in thigh muscles. In the case of pheasant chickens, the difference between breast and thigh muscles was not confirmed which indicates that both muscles have high nutritive value. The results of amino acid composition of pheasant and broiler meat have proven a high nutritive value of pheasant meat in respect to human nutrition.

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Amino acid composition of the honeydew of symbiotic and aposymbiotic pea aphids Acyrthosiphon pisum

Journal of Insect Physiology ◽

10.1016/0022-1910(90)90148-9 ◽

1990 ◽

Vol 36 (1) ◽

pp. 35-40 ◽

Cited By ~ 55

Author(s):

Tetsuhiko Sasaki ◽

Toshio Aoki ◽

Hiroaki Hayashi ◽

Hajime Ishikawa

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Acyrthosiphon Pisum ◽

Pea Aphids

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Amino acid composition of broad bean (Vicia faba L.). II. NG-methylated arginines in broad bean seed.

Agricultural and Biological Chemistry ◽

10.1271/bbb1961.40.2449 ◽

1976 ◽

Vol 40 (12) ◽

pp. 2449-2453 ◽

Cited By ~ 5

Author(s):

Takanori KASAI ◽

Minoru SANO ◽

Sadao SAKAMURA

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Vicia Faba ◽

Acid Composition ◽

Broad Bean ◽

Bean Seed ◽

Vicia Faba L

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The digestion by cattle of silage-containing diets fed at two dry matter intakes

British Journal Of Nutrition ◽

10.1079/bjn19850133 ◽

1985 ◽

Vol 54 (2) ◽

pp. 483-492 ◽

Cited By ~ 6

Author(s):

H. A. Greife ◽

J. A. Rooke ◽

D. G. Armstrong

Keyword(s):

Small Intestine ◽

Amino Acid ◽

Glutamic Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Dry Matter ◽

Soya Bean ◽

Rumen Bacteria ◽

Bean Meal ◽

Soya Bean Meal

1. In a 4 x 4 Latin square experiment four cows were given, twice daily, diets consisting of (g/kg dry matter (DM)) 500 barley, 400 grass silage and 100 soya-bean meal. The diets were given at either 1.15 (L) or 2.3 (H) times maintenance energy requirements and the soya-bean meal was either untreated (U) or formaldehyde (HCH0)-treated (T).2. The passage of digesta to the duodenum was estimated using chromic oxide as a flow marker;35S was used to estimate the amount of microbial protein entering the small intestine. A microbial fraction was prepared by differential centrifugation from duodenal digesta. Samples of bacteria and of protozoa from rumen digesta were also prepared.3. The total amino acid contents of feedingstuffs, duodenal digesta, duodenal microbial material, rumen bacteria and rumen protozoa were determined by ion-exchange chromatography. The D-alanine and D-glutamic acid contents of the samples were determined by gas–liquid chromatography.4. The quantity of each amino acid entering the small intestine was significantly (P < 0,001) increased by increasing DM intake and tended to be increased by formaldehyde-treatment of the soya-bean meal. There were net losses of all amino acids across the forestomachs except for lysine, methione, o-alanine and D-glutamic acid for which there were net gains.5. There were significant (P < 0.05) differences in amino acid composition between rumen bacteria and duodenal microbial material; differences in amino acid composition between rumen bacteria and rumen protozoa were also observed.6. D-Alanine and D-glutamic acid were present in the silage but not in the barley or either of the soya-bean meals. All samples of microbes and digesta contained D-alanine and D-glutamic acid.7. The use of D-ahine and D-glUtamiC acid as markers for microbial nitrogen entering the small intestine was assessed. Estimates of the quantities of microbial N entering the small intestine based on the D-alanine or D-glutamic acid contents of rumen bacteria or duodenal microbes were significantly higher than those determined using 35S as a marker.

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Biotechnological process for producing protein products from chickpeas with a high biological value

Food processing industry ◽

10.52653/ppi.2021.9.9.014 ◽

2021 ◽

pp. 38-40

Author(s):

Денис Сергеевич Куликов ◽

Валентина Андреевна Гулакова ◽

Валентина Васильевна Колпакова ◽

Рузалия Владимировна Уланова

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Mass Fraction ◽

Dry Matter ◽

Biological Value ◽

Protein Concentrates ◽

Biotechnological Process ◽

Food And Feed

Из зерна нута получены белковые концентраты пищевого и кормового назначения с массовой долей белка на сухое вещество 83,22±0,35 % и 54,22±0,46 % соответственно и сбалансированным аминокислотным составом. Protein concentrates for food and feed purposes were obtained from chickpea grains with a mass fraction of protein per dry matter of 83.22±0.35 % and 54.22±0.46 %, respectively, and a balanced amino acid composition.

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