scholarly journals Influence of storage on the chemical composition of Stylosanthes hays for equine feeding

2016 ◽  
Vol 37 (2) ◽  
pp. 819 ◽  
Author(s):  
Diego Figueiredo da Costa ◽  
Aline Ferreira da Silva ◽  
Areano Ethério Moreira de Farias ◽  
Arthur Willian de Lima Brasil ◽  
Fabrine Alexandre dos Santos ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Storage Period ◽  
Climatic Conditions ◽  
Stylosanthes Guianensis ◽  
Split Plot ◽  
Dry Seasons ◽  
Plot Design

During dry seasons, equines are traditionally fed hay. However, if not prepared under favorable climatic conditions and if not properly stored, hay does not preserve its nutritional value. The aim of this research was to evaluate the chemical composition in Stylosanthes guianensis cv. Mineirão and Estilosantes Campo Grande hay varieties, used to feed equines over 225 days of storage. Treatments consisted of Stylosanthes guianensis cv. Mineirão and Estilosantes Campo Grande hay varieties, assessed at six moments of storage: 0, 45, 90, 135, 180, and 225 days. The experiment followed a completely randomized split-plot design. In the comparison between varieties, differences (P0.05) over the 225 days of storage. The storage period had little impact on the nutritional quality of the assessed hays. The Stylosanthes guianensis cv. Mineirão and, mainly, Estilosantes Campo Grande hay varieties have potential to be used in equine diet.

scholarly journals Influence of storage on the chemical composition of Stylosanthes hays for equine feeding

2016 ◽  
Vol 37 (2) ◽  
pp. 903
Author(s):  
Maria Lindomárcia Leonardo da Costa ◽  
Adalgiza Souza Carneiro de Rezende ◽  
Ângela Maria Quintão Lana ◽  
Juliano Martins Santiago ◽  
Eloísa De Oliveira Simões Saliba ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Storage Period ◽  
Climatic Conditions ◽  
Stylosanthes Guianensis ◽  
Split Plot ◽  
Dry Seasons ◽  
Plot Design

During dry seasons, equines are traditionally fed hay. However, if not prepared under favorable climatic conditions and if not properly stored, hay does not preserve its nutritional value. The aim of this research was to evaluate the chemical composition in Stylosanthes guianensis cv. Mineirão and Estilosantes Campo Grande hay varieties, used to feed equines over 225 days of storage. Treatments consisted of Stylosanthes guianensis cv. Mineirão and Estilosantes Campo Grande hay varieties, assessed at six moments of storage: 0, 45, 90, 135, 180, and 225 days. The experiment followed a completely randomized split-plot design. In the comparison between varieties, differences (P0.05) over the 225 days of storage. The storage period had little impact on the nutritional quality of the assessed hays. The Stylosanthes guianensis cv. Mineirão and, mainly, Estilosantes Campo Grande hay varieties have potential to be used in equine diet.

Behavior of Some Varieties in the Kernel Group to the Attack of the Main Pathogens

2018 ◽  
Vol 12 (2) ◽  
pp. 1-7
Author(s):  
Sînziana Venera Morărița
Keyword(s):  
Chemical Composition ◽  
Climatic Conditions ◽  
Complex Chemical ◽  
Complex Chemical Composition ◽  
Large Production ◽  
Special Quality

Abstract Although relatively recent, peach culture has grown great in our country due to the special quality of the fruit, its very complex chemical composition and the large production that can be obtained without much effort. Peach is a species slightly adapted to our climatic conditions, suffers from winter frost, but can provide productive and long productions of 10-15 years.

scholarly journals Commercial cuts of Pantanal caiman meat according to sex

2017 ◽  
Vol 47 (2) ◽  
Author(s):  
Vitória Regina Takeuchi Fernandes ◽  
Maria Luiza Rodrigues de Souza ◽  
Eliane Gasparino ◽  
Marcos Eduardo Coutinho ◽  
Jesuí Vergílio Visentainer ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Lipid Content ◽  
Nutritional Quality ◽  
Monounsaturated Fatty Acids ◽  
Female Tail ◽  
Lower Protein ◽  
Yield Quality ◽  
Lower Protein Content

ABSTRACT: This study evaluated the yield, color, and chemical composition of commercial cuts (tail, sirloin cut, back fillet, and thigh) of Pantanal caiman meat in both sexes. The yield of tail was higher than other cuts, and the yield of females (17.0%) was higher than males (15.9%). The thigh of males had lower protein content (20.8%) compared with other cuts. Females showed a higher lipid content in the tail (2.4%) and thigh (0.8%) compared with males (1.7% and 0.4%, respectively). The tail presented the greatest content of monounsaturated fatty acids (45.2%) and higher n6/n3 ratio (4.6). Although lightness was not different among cuts or between sexes, there were differences in color. Males have more yellowish meat compared with females. Thigh and back fillet were more reddish when compared to sirloin cut and tail, regardless of sex. In conclusion, female tail meat provided greater yield and lipid content than males, and this result was statistically significant. These findings can help producers and consumers alike, better understand yield, quality, and nutritional quality of Pantanal caiman meat.

scholarly journals Quality of beef burger with addition of wet okara along the storage

2016 ◽  
Vol 40 (6) ◽  
pp. 706-717 ◽  
Author(s):  
Rafaela Bergmann Strada de Oliveira ◽  
Flávia Della Lucia ◽  
Eric Batista Ferreira ◽  
Roseane Maria Evangelista de Oliveira ◽  
Carlos José Pimenta ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Storage Period ◽  
Brown Colour ◽  
Microbiological Characteristics ◽  
Technological Quality ◽  
Financial Income ◽  
Characteristic Colour ◽  
Zero Time ◽  
Light Brown Color

ABSTRACT Combining the consuming of agricultural residues with satisfying consumers is a challenge that may result in financial income for the frozen meat industries, besides generating products with different nutritional value and satisfactory technological quality. Thus, we aimed at elaborating and assessing the physical, chemical and microbiological characteristics of frozen raw and fried beef hamburgers with addition of okara in its wet form throughout their storage over a period of 120 days. The inclusion of okara was proportional to the reduction in the content of protein, and to the increase of the lipid and moisture amount in the fried and raw formulations. Okara increased the luminosity and dimmed along the storage period. In the raw formulations at zero time lower values for b*, a* were observed when compared to the zero time of the fried hamburgers. This leaded to a light brown color and highlighting the clearing of the color due to the inclusion of okara. The fried hamburgers also featured this clearing, but they were darker brown. Chromaticity was greater with the inclusion of okara and with the passage of time. It can be concluded after 120 days storage the levels of protein, lipid and moisture of the formulations were according to the recommended by the Technical Regulation for Identity and Quality of Hamburgers and comply with the requirements of the Brazilian Law for microbiological standards. The brown colour changed with the inclusion of okara but without alterations in the characteristic colour for beef burguers.

scholarly journals Influence of stress conditions on the quality of obtained sprouts – modification of their chemical composition

2021 ◽  
Vol 13 (2) ◽  
pp. 1-12
Author(s):  
Magdalena Zielińska-Dawidziak
Keyword(s):  
Chemical Composition ◽  
Secondary Metabolites ◽  
Metal Ions ◽  
Nutritional Quality ◽  
Growth Conditions ◽  
Stress Conditions ◽  
Light Illumination ◽  
Health Promoting ◽  
Chemical Factors

Sprouts are generally accepted as a pro-healthy food. They are consumed as a source of valuable macronutrients, antioxidants, microelements, and vitamins. Changing growth conditions of sprouts enables modification of their nutritional quality, as well as their safety. Thus, in order to achieve the most desirable composition of the produced sprouts, the conditions for their production are optimized. The aim of this review is to present methods currently used to modify the nutritional quality of plant sprouts. Most scientific works focus on stress conditions inducing the synthesis of secondary metabolites, mainly antioxidants. An increase in their content is achieved after application of physical (e.g., light illumination, temperature) or chemical factors (e.g., salinity stress, phytohormones, metal ions, etc). Though the application of these modifications on a larger scale is problematic. These problems include difficulties in predicting the effect of the stressor and an increased price of the obtained sprouts. However, since it is possible to enrich sprouts with valuable health-promoting substances, these methods are still considered very promising.

scholarly journals The nutritional quality of feedstuffs used in dairy goat nutrition in Vojvodina

2019 ◽  
Vol 35 (2) ◽  
pp. 163-178
Author(s):  
Snezana Paskas ◽  
Jelena Miocinovic ◽  
Branislav Vejnovic ◽  
Zsolt Becskei
Keyword(s):  
Chemical Composition ◽  
Medicago Sativa ◽  
Protein Content ◽  
Nutritional Quality ◽  
Lignin Content ◽  
Dairy Goat ◽  
Crude Fibre ◽  
Significant Difference ◽  
Medicago Sativa L

The study was to conduct to evaluate the chemical composition and nutritive values of feedstuffs (forages and concentrate mixtures) used for dairy goats nutrition in Vojvodina. Samples were collected from six farms, including one organic farm. The results showed that the relative feed values of analyzed forages were in the range of good, medium to lower quality. Average protein content from lowest to highest for investigated forages was: corn silage (Zea Mays) (65.37-82.57g kg??DM), alfalfa haylage (Medicago sativa L.) (159.99-184.17g kg??DM), pasture (185.30g kg?? DM), and alfalfa hay (Medicago sativa L.) (167.48-203.60g kg??DM). The non-fibre carbohydrates and protein content most varied in organic hay samples (cv: 29.25% and 19.09%, respectively). Generally, feedstuffs used in organic nutrition, including organic concentrate, were of lower nutritional quality and moreover contained higher amounts of crude fibre and lignin. Especially, a high source of variation was observed in investigated concentrate mixtures for the crude protein content (p<0.0001), ranged from 135.32 to 209.87g kg??DM. Corn silages also varied substantially in their chemical composition and significant difference (p<0.05) was observed in regard to acid detergent fibre (ADF) and lignin content (ranged: ADF: 242.20-319.24g kg??DM; ADL: 27.98-52.54g kg??DM, respectively). Furthermore, pasture contained the most soluble materials during May and June and their content was related inversely to crude fibre amount. This survey highlights that investigated farms still pay insufficient attention to the quality of the feedstuff. For the development of intensive goat farming, greater emphasis should be placed on using higher quality feedstuffs, as well, standards for feed quality must be considered and established.

scholarly journals Nutritional Evaluation of Beetroots (Beta vulgaris L.) and Its Potential Application in a Functional Beverage

Plants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1752
Author(s):  
Eman Abdo ◽  
Sobhy El-Sohaimy ◽  
Omayma Shaltout ◽  
Ahmed Abdalla ◽  
Ahmed Zeitoun
Keyword(s):  
Chemical Composition ◽  
Extraction Method ◽  
Nutritional Value ◽  
Total Phenolics ◽  
Research Work ◽  
Calcium Content ◽  
Beetroot Juice ◽  
Bioactive Components ◽  
Good Source

Beetroot is a good source of minerals, fibers, and bioactive components. The present research work was conducted to evaluate the nutritional quality of beetroots (juice, peels, leaves and pomace) enhancing the extracted bioactive components, and developing a functional probiotic beverage. Chemical composition and minerals content of beetroot parts were estimated. The bioactive components were extracted by instant extraction method (IEM) and overnight extraction method (at −20 °C) (OEM) to determine total phenolics, flavonoids, and DPPH inhibition ratio. The extracted beetroot juice was mixed with milk for valorization of the beverage nutritional value and fermented with LA-5 and ABT-5 cultures to create a novel functional beverage. Chemical composition, minerals content, and bioactive components of beverages were estimated. The leaves exhibited the highest calcium content (1200 mg/100 g). Juice showed the highest amount of all minerals except for calcium and magnesium. Overnight extraction method (OEM) increased the antioxidant activity in peels and stems. Natural juice exhibited the highest activity compared to extracts. Fermentation of beet-milk beverage with LA-5 and ABT-5 cultures enhanced the beverage taste, flavor, and antioxidant capacity. Beetroot wastes and juice comprise a valuable nutritional source. Fermentation improved the nutritional value of beetroot and the acceptability of the product.

Chemical composition and nutritional quality of tehineh (sesame butter)

1985 ◽  
Vol 18 (1) ◽  
pp. 35-45 ◽  
Author(s):  
Wajih N. Sawaya ◽  
Muhammad Ayaz ◽  
Jehangir K. Khalil ◽  
Abdallah F. Al-Shalhat
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality

Composición química y calidad nutritiva de garbanzo (Cicer arietinum L.) fresco y endurecido después de la fermentación en estado sólido (FES)/Chemical composition and nutritional quality of fresh and hardened chickpea (Cicer arietinum L) after the solid state fermentation (SSF)

2000 ◽  
Vol 6 (3) ◽  
pp. 251-258 ◽  
Author(s):  
C. Reyes-Moreno ◽  
C.A. Romero-Urias ◽  
J. Milan-Carrillo ◽  
R.M. Gomez-Garza
Keyword(s):  
Chemical Composition ◽  
Solid State ◽  
Phytic Acid ◽  
Cicer Arietinum ◽  
Solid State Fermentation ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Cicer Arietinum L ◽  
Ssf Process

Solid state fermentation (SSF) represents a technological alternative for a great variety of legumes and cereals, or combinations of them, to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. Chickpeas (Cicer arietinum L.) are prone to develop the hardening phenomenon, also known as hard-to-cook (HTC) defect, when stored under adverse conditions of high temperature (≥ 25 °C) and high relative humidity (≥ 65%). This hard-to-cook phenomenon causes increases in cooking time, decreases in nutritional quality and deterioration of sensorial attributes of chickpea. The objective of this work was to study the effect of SSF on chemical composition and nutritional quality of fresh and hardened chickpeas. The hardening of chickpea ( Cicer arietinum L. Blanco Sinaloa 92 variety) for human consumption, was produced by accelerated storage (33-35 °C, RH = 75%, 180 days). A Rhizopus stolonifer spore suspension (1 x 106 spores/mL) was used as starter for the fermentation. The temperature and time of the SSF process were 35.8 °C and 42.7 h, respectively. The tempeh was obtained from fresh and hardened chickpea. The SSF process caused a significant increase ( p ≤ 0.05) in crude protein, true protein (19.6-19.9 to 23.2-23.4%), protein solubility, in vitro digestibility (68.6-73.1% to 79.9-80.5%), available lysine (2.19-3.04 to 3.19-4.07 g lysine/ 16 N), palmitic acid, and stearic acid, and a significant decrease ( p ≤ 0.05) in lipids, minerals, linoleic acid, phytic acid (8.82-10.73 to 2.11 g phytic acid/g dry matter), and tannins (16.1-22.4 to 3 mg catechin/g dry matter). The SSF process improved significantly the quality of fresh and hardened chickpea.

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