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

1979 ◽  
Vol 59 (3) ◽  
pp. 707-712 ◽  
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.

A note on the amino acid composition of the protein in heather shoots

1962 ◽  
Vol 59 (1) ◽  
pp. 93-94 ◽  
Author(s):  
T. Moran ◽  
J. Pace
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Crude Protein ◽  
Dry Matter ◽  
Crude Protein Content ◽  
Feeding Value ◽  
The Common ◽  
Matter Basis

The composition and feeding value of the common heather has been extensively studied by Thomas et al. (1934, 1935, 1953, 1955, 1956). He has shown that as the heather ages the protein content declines. Thus, samples from 2-year-old growths had a crude protein content (on a dry-matter basis) of 11·9% while that of growths 8 years old was 6·5–6·9%. Little or no information, however, appears to be available on the quality of heather protein, as judged by its amino acid composition.

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

1978 ◽  
Vol 110 (4) ◽  
pp. 381-384 ◽  
Author(s):  
A. M. Harper ◽  
M. S. Kaldy
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Dry Matter ◽  
Nutritive Value ◽  
Acyrthosiphon Pisum ◽  
Protein Quality ◽  
Broad Bean ◽  
Pea Aphids ◽  
Nutritional Constituents

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.

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

2006 ◽  
Vol 49 (5) ◽  
pp. 508-514 ◽  
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.

scholarly journals Amino-acid composition of seeds of confectionery sunflower varieties bred at the V.S. Pustovoit All-Russian Research Institute of Oil Crops

2020 ◽  
Vol 4 (184) ◽  
pp. 12-17
Author(s):  
Yu.Yu. Pomorova ◽  
◽  
D.V. Beskorovayny ◽  
V.V. Pyatovsky ◽  
Yu.M. Serova ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Coefficient Of Variation ◽  
Dry Matter ◽  
Essential Amino Acids ◽  
Oil Crops ◽  
Russian Research Institute ◽  
Russian Research

Large-fruited hybrids and varieties of confectionery and edible sunflower types are widespread in the production of several countries. The protein quality is of particular importance in the characterization of large-fruited sunflower seeds. The value of a protein complex is determined by its amino acid composition. The value of a protein complex is determined by its amino acid composition. We studied the seeds of three large-fruited varieties of confectionery sunflower: Belochka, Dzhinn, Lakomka, cultivated at the experimental station of V.S. Pustovoit of All-Russian Research Institute of Oil Crops in 2017–2019. We determined the amino acid composition of the seed protein on a HPLC-analyzer Sevko&Co APM1000HT with gradient elution and postcolumn derivatization with ninhydrin. The variety Belochka had the highest content of absolutely dry protein – 21.24 g/100 g, the average protein content for three years was 19.43 ± 0.91 g/100g of absolutely dry matter (ADM), the coefficient of variation was 8.18 %. The protein content of the variety Dzhinn was 19.43 ± 0.11 g/100 g of ADM, the coefficient of variation was 0.78 %. The protein content is more variable in the Belochka variety, while in the Dzhinn variety the oil content is more variable. At the same time, we established that the average values of oil and protein content of these varieties for the years of study are nearly equal. The Lakomka variety has shown stable biochemical parameters for the protein content over two years of cultivation - 17.53 ± 0.15 g/100 g of ADM. There is a strong inverse correlation between the oil content and protein content among the studied varieties, which was r = -0.72. The variety Belochka differs from the other studied varieties. It has the largest amount of essential amino acids (25.48–31.46 g/100 g of absolutely dry matter) and non-essential amino acids (48.33–58.26 g/100 g). The variation of the amino acid content in the Belochka variety was much higher, the coefficient of variation was C = 9–20 %. At the same time, we noted a high homogeneity in protein content (C = 1 %) and amino acid composition (C = 1–15 %) in the Lakomka variety.

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

1985 ◽  
Vol 54 (2) ◽  
pp. 483-492 ◽  
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.

scholarly journals Protein Content and Amino Acid Composition of Certain Fungi Evaluated for Microbial Protein Production

1975 ◽  
Vol 29 (2) ◽  
pp. 250-254
Author(s):  
C. Christias ◽  
C. Couvaraki ◽  
S. G. Georgopoulos ◽  
B. Macris ◽  
V. Vomvoyanni
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Protein Production ◽  
Microbial Protein

scholarly journals Amino Acid Composition and Protein Content of Mature Human Milk from Nine Countries

2009 ◽  
Vol 23 (S1) ◽  
Author(s):  
Ping Feng ◽  
Ming Gao ◽  
Timothy Holley ◽  
TianHui Zhou ◽  
Anita Burgher ◽  
...  
Keyword(s):  
Amino Acid ◽  
Human Milk ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition

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

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.

Proteins in the Enamel Fluid of Immature Porcine Teeth

1987 ◽  
Vol 66 (12) ◽  
pp. 1721-1726 ◽  
Author(s):  
T. Aoba ◽  
T. Tanabe ◽  
E.C. Moreno
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Permanent Teeth ◽  
Major Protein ◽  
Protein Species ◽  
Terminal Sequence ◽  
Molecular Weights ◽  
Sds Electrophoresis

The fluid was separated from the immature soft enamel of porcine permanent teeth in the secretory stage according to procedures reported previously (Aoba and Moreno, 1987). The protein content of the fluid was about 2.8% w/v; its amino-acid composition was characterized by high contents of Pro, Glx, Leu, and His, showing composition similar to that of the 20 kilo-dalton (kd) amelogenin or its C-terminal segments. The two major protein species in the fluid had apparent molecular weights of 13 kd and 11 kd, as determined by SDS electrophoresis; the N-terminal residue of the former was Leu, while that of the latter was Ala. The C-terminal sequence of both of them was -Met-Phe-Ser. By comparison with the published sequence of 20-kd porcine amelogenin, it is concluded that the main fluid constituents were derived by cleavages of N-terminal segments from the 20-kd amelogenin.

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