scholarly journals Responses of chemical composition, amino acid and fatty acid profiles of breast muscle to dietary crude fibre levels in China Micro-Ducks

2019 ◽  
Vol 49 (3) ◽  
pp. 485
Author(s):  
S.P. Wang ◽  
D.M. Luo ◽  
G.W. Liu ◽  
M.J. Yin ◽  
C.F. Zhou ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Chemical Composition ◽  
Breast Muscle ◽  
Fatty Acid Profiles ◽  
Crude Fibre

Determination of Chemical Composition, Nutritional Ingredients and Bioactive Compounds of Three Cultivars of Mango Seeds

2014 ◽  
Vol 962-965 ◽  
pp. 1211-1216
Author(s):  
Ji Hua Li ◽  
Xiao Bing Huang ◽  
Shao Dan Peng ◽  
Wei Jing ◽  
Li Jing Lin
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Chemical Composition ◽  
Bioactive Compounds ◽  
Total Amino Acid ◽  
Flavonoid Content ◽  
High Moisture ◽  
Crude Fibre ◽  
Crude Fibre Content

Three principal mango cultivars (Yuexi No.1, Tainong No.1 and Guifei) grown in Guangdong province in China were selected, and their chemical composition, nutritional ingredients including fatty acid and amino acid, and bioactive compounds such as phenolics and flavonoids were characterized and compared. The results showed the mango seeds had high moisture content (64.74-71.84%) and crude fibre content (50.86-60.62%), and the seeds of Yuexi No.1 had the lowest content of protein (1.21%), total lipid (1.47%), total sugar (2.79%), and highest content of Ca (537.02 mg/100 g), Na (22.60 mg/100 g), Zn (6.13 mg/100 g), Fe (17.02 mg/100 g) compared with the other two cultivars. The total amino acid (AA) in Guifei seeds (4.33%) was the highest, but the proportion of essential AA was the lowest. Seven fatty acid compounds were found in the three varieties. Moreover, Tainong No.1 had highest content of total phenolics (10.82%) followed with Guifei (1.86%) and Yuexi No.1 (1.06%), while the flavonoid content of Tainong No.1 was 2.71%, higher than Yuexi No.1 (0.37%) and Guifei (0.70%).

Chemical Composition and Nutritive Value of Protein of the Pea Seeds - Effect of Harvesting Year and Variety

2011 ◽  
Vol 75 (1) ◽  
pp. 57-69 ◽  
Author(s):  
Anna Kotlarz ◽  
Agnieszka Sujak ◽  
Wacław Strobel ◽  
Wilhelm Grzesiak
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Crude Oil ◽  
Crude Protein ◽  
Nutritive Value ◽  
Amino Acid Content ◽  
Crude Fibre ◽  
Nutritional Values ◽  
Fiber Fractions ◽  
Pea Seeds

Chemical Composition and Nutritive Value of Protein of the Pea Seeds - Effect of Harvesting Year and VarietyWe tested nutritional usability of pea seeds (Pisum sativumL.) at full maturity. Four white-flowering and 5 colour-flowering new Polish cultivars were compared. We determined proximate composition of ground seeds collected over 4 years period as well as amino acids, minerals (Ca, P, Na, K), tannins and fiber fractions (NDF, ADF, ADL). The seeds contained between 224 and 260 g·kg-1of crude protein which was rich in Lys (6.8±0.8 g) but poor in Met+Cys (2.0±0.2 g·16 g-1N). The amount of tannins (as tannic acid equivalent) in white-flowering cvs was 4.3±0.9 g and in colour-flowering - 7.4±2.2 g. The calculated protein nutritional values were compared against amino acid standards of human and animal nutrition and the whole egg protein. Effects of the cropping year and variety variance in respect of chemical composition of seeds were examined. Crude protein, crude oil, N-free extractives, tannins, K, amino acid content: Leu, Phe+Tyr and Ala content were influenced significantly by the cultivar, while the cropping year had a significant influence on dry matter, crude ash, crude protein, crude fibre, crude oil, N-free extractives ADF and ADL fiber fractions, content of P, Na and K, most of the amino acid levels and on nutritional values of the protein measured by means of CS and EAAI indices.

scholarly journals Research Note: Dietary phytase reduces broiler woody breast severity via potential modulation of breast muscle fatty acid profiles

2020 ◽  
Vol 99 (8) ◽  
pp. 4009-4015
Author(s):  
Reagan N. Cauble ◽  
Elizabeth S. Greene ◽  
Sara Orlowski ◽  
Carrie Walk ◽  
Mike Bedford ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Research Note ◽  
Breast Muscle ◽  
Fatty Acid Profiles

Effects of L. plantarum Application on Chemical Composition, Fermentation Indices and Fatty Acid Profiles of Barley Silage

2015 ◽  
Vol 49 (5) ◽  
pp. 157-167 ◽  
Author(s):  
Dong-Hyeon Kim ◽  
◽  
Sardar M. Amanullah ◽  
Hyuk-Jun Lee ◽  
Young-Ho Joo ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Fatty Acid Profiles ◽  
Barley Silage

Comparative Effects of Dry- and Moist-Heating Treatments on the Biochemical Characteristics of Terminalia catappa L. Seed

2007 ◽  
Vol 13 (2) ◽  
pp. 165-171 ◽  
Author(s):  
C.A. Ezeokonkwo
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Energy Level ◽  
Crude Protein ◽  
Crude Fibre ◽  
Biochemical Characteristics ◽  
Terminalia Catappa ◽  
Gross Energy ◽  
Total Dietary Fibre ◽  
Potassium Magnesium

The effects of dry- (roasting) and moist-heat (boiling) treatments on the biochemical characteristics of Terminalia catappa (tropical almond) seed were determined. There were no significant differences in crude protein, fat, ash, and carbohydrate content of the seeds with respect to processing. Boiling increased significantly ( P < 0.05) the crude fibre, however roasting reduced it. Roasting had a better effect on the total dietary fibre (TDF) and gross energy level of the seeds than boiling. There were no significant differences in the effects of both processes on the amino acid, fatty acid and sugar profiles of the seeds. Roasting improved the potassium, phosphorus, copper and iodine, reducing the magnesium, calcium, zinc and iron contents. Boiling improved the sodium and selenium and reduced the potassium, magnesium and calcium levels.

scholarly journals Chemical composition, cholesterol content and fatty acid profiles of common carp (Cyprinus carpio) from free-catch, semi-intensive and cage system

2013 ◽  
Vol 54 (1) ◽  
pp. 48-56 ◽  
Author(s):  
Dragana Ljubojević ◽  
Miroslav Ćirković ◽  
Vesna Đorđević ◽  
Dejana Trbović ◽  
Danijela Vranić ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Common Carp ◽  
Cyprinus Carpio ◽  
Cholesterol Content ◽  
Fatty Acid Profiles ◽  
Cage System ◽  
Common Carp Cyprinus Carpio ◽  
Carp Cyprinus Carpio
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