RAPESEED OIL MEAL AS A PROTEIN SUPPLEMENT FOR SWINE AND RATS: I. RATE OF GAIN, EFFICIENCY OF FOOD UTILIZATION, CARCASS CHARACTERISTICS AND THYROID ACTIVITY

Diets containing 0, 2 or 10 per cent expeller extracted Argentine type rapeseed oil meal were fed to swine from 3 weeks of age to market weight averaging 195 lb., and to albino rats from 3 weeks to 6 months of age. The 10 per cent level of the meal depressed the rate of liveweight gain and in some cases reduced efficiency of food utilization in both species. Food consumption was not adversely influenced by the levels of meal used in these diets. Total weight, histological sectioning and I131 turnover rate of the thyroid gland indicated hypertrophy and other abnormalities of the gland in the animals fed 10 per cent meal. The 2 per cent level of meal did not exert consistent effects on the criteria measured. Female rats were more susceptible than males to the effects of the meal on rate of gain, but ovariectomy of females appeared to reduce this susceptibility. The nutritional quality of the diet fed to rats tended to alter the response to toxicity of the meal. Swine carcass characteristics were not markedly affected by rapeseed oil meal in the ration.

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RAPESEED OIL MEAL AS A PROTEIN SUPPLEMENT FOR SWINE AND RATS: II. ENERGY AND NITROGEN DIGESTIBILITY AND NITROGEN RETENTION

Canadian Journal of Animal Science ◽

10.4141/cjas59-014 ◽

1959 ◽

Vol 39 (1) ◽

pp. 94-101 ◽

Cited By ~ 1

Author(s):

N. Hussar ◽

J. P. Bowland

Keyword(s):

Rapeseed Oil ◽

Dry Matter ◽

Nitrogen Retention ◽

Female Rats ◽

Albino Rats ◽

Protein Supplement ◽

Apparent Digestibility ◽

Protein Levels ◽

Cent Level ◽

Matter Energy

Energy and nitrogen digestibility and nitrogen retention studies are reported for pigs averaging 7, 28 and 62 kg. in weight and for 4- and 6-weeks-old albino rats fed diets containing 0, 2 or 10 per cent expeller extracted Argentine type rapeseed oil meal. The 10 per cent level of the meal depressed apparent digestibility of dry matter, energy and nitrogen with significant effects occurring only in rats. The 2 per cent level of the meal had no significant effect on digestibility. Retention of digestible nitrogen was not altered by the level of rapeseed oil meal in the diet. As indicated by digestibility studies, female rats were more susceptible than males to the presence of rapeseed oil meal in the diet. There were a number of interactions between rapeseed oil meal level and the type of diet fed to rats suggesting that the energy and protein levels of the diet may influence the effect that this meal has on apparent digestibilities of dry matter, energy and nitrogen.

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SOLVENT-EXTRACTED RAPESEED OIL MEAL AS A PROTEIN SOURCE FOR PIGS AND RATS: I. GROWTH, CARCASS CHARACTERISTICS AND REPRODUCTION

Canadian Journal of Animal Science ◽

10.4141/cjas63-035 ◽

1963 ◽

Vol 43 (2) ◽

pp. 252-263 ◽

Cited By ~ 15

Author(s):

J. G. Manns ◽

J. P. Bowland

Keyword(s):

Soybean Oil ◽

Reproductive Performance ◽

Rapeseed Oil ◽

Carcass Characteristics ◽

Conception Rate ◽

Food Utilization ◽

Or Efficiency ◽

Ad Libitum ◽

Supplemental Protein

Solvent-extracted rapeseed oil meal (R.O.M.) was substituted on an equivalent protein basis for 0 to 100 per cent of the soybean oil meal (S.O.M.) in diets for pigs and rats from weaning through reproduction. R.O.M. and/or S.O.M. represented 66 to 76 per cent of the total supplemental protein and R.O.M. accounted for up to 15.6 per cent of the total diet.Replacement of 25 per cent of the S.O.M. by R.O.M. did not influence rate of gain or efficiency of food utilization in rats between 3 and 12 weeks of age or in pigs from 16 to 210 pounds liveweight. Rate of gain and efficiency of food utilization up to 8 weeks of age for rats or 110 pounds in weight for pigs were poorer when 50 or 100 per cent of the S.O.M. in the diet was replaced by R.O.M. Ad libitum-fed pigs were more severely affected by R.O.M. in the ration than were those fed at a restricted level. There were no sex × ration interactions in either species.Carcass quality of pigs was not significantly influenced by R.O.M. in the ration. Conception rate in pigs and reproductive performance in both species were adversely influenced by feeding the two highest levels of R.O.M. Addition of 0.2 per cent L-lysine to the diet containing the highest level of R.O.M. had no influence on gain, efficiency of food utilization or reproduction.

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Fluorescence fingerprints as a rapid predictor of the nutritional quality of processed and stored foods

Czech Journal of Food Sciences ◽

10.17221/10614-cjfs ◽

2004 ◽

Vol 22 (SI - Chem. Reactions in Foods V) ◽

pp. S68-S71 ◽

Cited By ~ 5

Author(s):

I. Birlouez-Aragon ◽

P. A Mas ◽

L. Ait Ameur ◽

N. Locquet ◽

E. de St Louvent ◽

...

Keyword(s):

Infant Formula ◽

Nutritional Quality ◽

Rapeseed Oil ◽

Polar Compounds ◽

Food Composition ◽

Fluorescence Spectrometry ◽

Front Face ◽

Powdered Infant Formula ◽

Physicochemical Changes

Foods are complex mixtures of macro- and micronutrients, which interact leading to oxidation, glycation and hydrolysis upon heating (sterilization, cooking) and storage. The nutritional quality and safety is consequently affected justifying the need for accurate monitoring of the evolution of the food composition during processing and in product shelf life. Classical chromatographic analysis as well as newly proposed rapid methods based on fluorescence spectrometry analyses are applied in the present study on (i) fresh and stored carrots, (ii) infant formula resembling model, (iii) heated rapeseed oil, and (iv) wheat biscuits. Fluorescence fingerprints addressing modifications in the product composition during processing were recorded and analyzed by means of chemometric methods. Fluorescence, recorded in a front-face mode on intact and crushed food, or product extracts, is very sensitive to pertinent physicochemical changes induced by heat treatment or storage. Results show the potential of non-destructively applied fluorescence spectrometry for measuring vitamin E in carrots, carboxymethyllysine in powdered infant formula models, polar compounds in rapeseed oil and hydroxymethylfurfural in biscuits. This paper presents the potential of fluorescence as a global approach of the quality of processed food.

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Quality evaluation of cake prepared by utilizing nonconventional millets of Himachal Pradesh

FOOD SCIENCE RESEARCH JOURNAL ◽

10.15740/has/fsrj/11.2/130-133 ◽

2020 ◽

Vol 11 (2) ◽

pp. 130-133

Author(s):

Shalini Devi ◽

Rajni Modgil

Keyword(s):

Nutritional Quality ◽

Quality Evaluation ◽

Eleusine Coracana ◽

Himachal Pradesh ◽

Nutritional Properties ◽

Overall Acceptability ◽

Acceptable Quality ◽

Cent Level

The present study was conducted to prepare and evaluate the nutritional quality of millet cake. Millet flours were incorporated at 70 per cent level in cakes and their sensory and nutritional properties were evaluated. The results revealed that, incorporation of millet flours in cake significantly increased the contents of ash (1.27 to 4.32%), protein (10.45 to 11.13%) and fibre (2.18 to 6.95%). The cake supplemented with Kodra (Eleusine coracana) flour showed maximum overall acceptability after control. From the study it can be concluded that a maximum of 70 per cent millet flours can be incorporated to prepare acceptable quality of cake.

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Nutritional quality of formulated complementary diet from defatted almond seed, yellow maize and quality protein maize flours

Food Production, Processing and Nutrition ◽

10.1186/s43014-020-00037-7 ◽

2020 ◽

Vol 2 (1) ◽

Author(s):

Ade Raymond Adesanmi ◽

Sunday Abiodun Malomo ◽

Tayo Nathaniel Fagbemi

Keyword(s):

Nutritional Quality ◽

Protein Quality ◽

White Blood Cells ◽

In Vivo Studies ◽

Albino Rats ◽

Formulated Diets ◽

Germination Process ◽

Complementary Diet

Abstract Traditional complementary foods are mainly starchy foods with limiting nutrient quality and can be fortified using protein rich crops like almond seed. This research thus aimed at investigating the nutritional quality of the formulated complementary diet from locally available almond seeds (Prunus amygdalus), high quality protein (QPM) and yellow maize after blending into flours. The proximate and amino acid compositions, in vitro protein qualities and functional properties of the blended flours were determined using standard methods. The in vivo studies involved feeding the weanling Wister albino rats with blended flours and commercial Cerelac (control), followed by hematological and histopathological determinations, while sensory attributes were evaluated by the semi-trained panelists. The protein contents of the flour blends (24–28%) were significantly (p < 0.05) better with adequate indispensable amino acids and improved functionalities than commercial cerelac (23%). Comparatively, the dried germinated QPM (DGQPM) has significant (p < 0.05) higher biological value (~ 37%) than fermented high QPM (FHQPM) (~ 30%), thereby indicating that the germination process improved protein quality of the diets. Besides, the in vivo data showed a positive effect of germination process as the rats fed with DGQPM has low white blood cells (30 × 102) compared to FHQPM (42 × 102) and cerelac (51 × 102). However, the fermentation process improved the packed cell volume of rats fed with FHQPM (49%) when compared to DGQPM and cerelac (47%). The formulated diets have no negative effects on the protein content (45.19–51.88 mg N/g) and weight (0.25–1.36 g) of the internal organs (liver, kidney and tissue) of the animals when compared to cerelac (53.72–55.04 mg N/g; 0.25–1.98 g), respectively. The panelists generally accepted all the formulated diets, hence encouraging their utilization in the global preparation of complimentary foods for young children to meet their nutritional needs and adding value to the locally produced underutilized almond seeds.

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Is FOP Nutrition Label Nutri-Score Well Understood by Consumers When Comparing the Nutritional Quality of Added Fats, and Does It Negatively Impact the Image of Olive Oil?

Foods ◽

10.3390/foods10092209 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2209

Author(s):

Morgane Fialon ◽

Jordi Salas-Salvadó ◽

Nancy Babio ◽

Mathilde Touvier ◽

Serge Hercberg ◽

...

Keyword(s):

Olive Oil ◽

Nutritional Quality ◽

Rapeseed Oil ◽

Negative Impact ◽

Cross Sectional Study ◽

Sectional Study ◽

Online Questionnaire ◽

Cross Sectional ◽

Nutritional Qualities

It has been suggested that the current ranking of olive oil by Nutri-Score (C) is not in line with its nutritional quality and could have a negative impact on the sales and consumption of olive oil, especially compared to other added fats with lower nutritional qualities One of the objectives of this study is to investigate consumers’ understanding of Nutri-Score when comparing the nutritional quality of added fats, and to test whether or not Nutri-Score has a negative impact on the image and the choice of olive oil in a sample of Spanish consumers. A cross-sectional study of 486 Spanish adults (mean age ± SD: 45.8 ± 14.0 years; 48.6% women) was conducted. Subjects were recruited through a web panel provider to participate in an online questionnaire. Almost 80% of participants declared that Nutri-Score was useful for recognizing the differences in nutritional quality between the eight added fats presented in the study; 89.1% rightly identified that olive oil was among the added fats with the best nutritional quality (vs. 4.1% for rapeseed oil (Nutri-Score C), and less than 3% for other added fats (Nutri-Score D or E)). When asked about which added fat they would buy more frequently, 86.2% of participants selected olive oil. Then, after being reminded that among added fats, the Nutri-Score C given to olive oil was the best grade, a majority of participants declared that they would keep consuming olive oil as much as before (71.4%). Finally, almost 78% of participants thought that Nutri-Score should be displayed on olive oil. In conclusion, the results of our study suggest that displaying Nutri-Score on olive oil was well accepted and understood by a large majority of participants who appeared to accept the current ranking of the Nutri-Score for olive oil (Nutri-Score C).

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NUTRITIONAL QUALITY OF FRESHWATER FISHES AND ITS IMPORTANCE ON REGULATION OF NUTRITIONAL STATUS OF LOCAL FISHERMEN COMMUNITY OF MURSHIDABAD DISTRICT, WEST BENGAL, INDIA: A FIELD STUDY

JOURNAL OF AQUACULTURE IN THE TROPICS ◽

10.32381/jat.2018.33.1-2.1 ◽

2018 ◽

Vol 33 (1-2) ◽

pp. 1-10

Author(s):

SOUMIMA CHATTORAJ ◽

◽

KAUSIK MONDAL ◽

Keyword(s):

Nutritional Status ◽

Field Study ◽

Nutritional Quality ◽

West Bengal ◽

Freshwater Fishes

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Food procurement in English-language Canadian public schools: Opportunities and challenges

Canadian Food Studies / La Revue canadienne des études sur l alimentation ◽

10.15353/cfs-rcea.v6i1.265 ◽

2019 ◽

Vol 6 (1) ◽

pp. 75-99

Author(s):

Shawna Holmes

Keyword(s):

Public Schools ◽

Food Environment ◽

Nutritional Quality ◽

English Language ◽

Nutrient Content ◽

Food Environments ◽

School Food ◽

Provincial Level ◽

School Food Environment

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

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