scholarly journals Gut Health and Immunity in Improving Poultry Production

2021 ◽  
Author(s):  
Naga Raja Kumari Kallam ◽  
Veerasamy Sejian
Keyword(s):  
Amino Acids ◽  
Management Practices ◽  
Essential Amino Acids ◽  
Maximum Output ◽  
Poultry Production ◽  
Gut Health ◽  
Balanced Diet ◽  
Food Borne ◽  
Free Environment ◽  
Absorptive Enterocytes

A healthy gastro intestinal system is important for poultry to achieve its maximumproduction potential. This paper aims gut health and immunity to improve production in the poultry sector. Genetics, Nutrition and Bio security ate the factors influences the production. Gut consisting of various pH and micro biota throughout is an advantageous feature to prevent infections. Various components like Goblet cells, paneth cells, endocrine cells and absorptive enterocytes, tight junctions, GALT and Mucus play a major role in gut health. Balanced diet with optimum carbohydrates, proteins, amino acids, minerals, vitamins, enzymes, organic acids and good management practices are important for improving production. Alteration in supplementation essential amino acids, Zn, Vit E, Se … viz. are needed according to changes in environment and production state of the bird to develop good immunity. Stress free environment with fine hormonal balance are imperative for maximum output. Exploration of genes involved in resistant to food borne pathogens and research towards bio markers for gut health is the need of the hour. In can be concluded that good gut health and immunity play a key role in production. These can be achieved y maintaining birds with optimum nutrients and stress free environment.

scholarly journals Пищевая ценность телятины как важнейший критерий оценки мясного сырья для детского питания

2018 ◽  
Vol 8 (1) ◽  
pp. 637-643
Author(s):  
T.L. Holubenko
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Value ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Baby Food ◽  
Black And White ◽  
Balanced Diet

<p><span lang="EN-US">The aim of the research is to assess the amino acid composition of veal from different genotype bull-calves concerning the usage in baby food production. A comparative analysis of the essential amino acids content in meat of calves of <span>black-and-white motley breed,</span> Aberdeen Angus breed and black and white crossbreeds grown according to the traditional technology of dairy cattle breeding hasn’t showed any significant differences. However, some differences were observed for each separate amino acid. Although the difference in amino acids was 2. 9% in favor of <span>black-and-white motley breed</span>. According to the amino acid composition, the calves meat of Charolais breed is biologically more complete than the Aberdeen Angus calves meat of the first generation in the valine content by 7.4%, isoleucine by 45.3% (P &lt;0.001), leucine by 15.2% (P &lt;0.001), lysine by 7.8%, threonine and phenylalanine + tyrosine by 6.5% (P &lt;0.05) and 7.5% (P &lt;0.01), respectively. Amino acid content was limited by the sum of amino acids phenylalanine + tyrosine (80.2%) in purebreds and methionine + cystine (83.4%) in <span>crossbreeds</span>. The other amino acids content was more than 100%; it indicates a high biological and nutritional value of veal. In the first experiment, the degree of compliance with the norms of a balanced diet is 37.4-38.2%. The human body's need for such essential amino acids as valine, isoleucine, phenylalanine + tyrosine is satisfied for more than 20%; the human body's need for leucine, lysine, and threoni9ne is satisfied for more than 30%. Veal of the Charolaise young is distinguished by higher indicators. The degree of its compliance with the norms of a balanced diet is 43.8% against 37.6% in hybrid calves. It is proved that veal obtained from young animals of different breeds in ecologically clean zones has a high biological and nutritional value, it corresponds to the indices for meat raw materials for baby food in accordance with Sanitary Norms 11-63 RB98.</span></p>

scholarly journals Threonine in broiler diets: an updated review

2018 ◽  
Vol 18 (3) ◽  
pp. 659-674 ◽  
Author(s):  
Shafqat Nawaz Qaisrani ◽  
Ibrar Ahmed ◽  
Faheem Azam ◽  
Fehmida Bibi ◽  
Talat Naseer Pasha ◽  
...  
Keyword(s):  
Growth Performance ◽  
Management Practices ◽  
Body Weight Gain ◽  
Carcass Characteristics ◽  
Poultry Production ◽  
Gut Health ◽  
Feed Conversion ◽  
Poor Growth ◽  
Gut Morphology ◽  
Genetic Potential

Abstract Threonine (Thr) is the third limiting essential amino acid after methionine and lysine in cornsoybean based diets of broilers. Dietary imbalance of Thr, therefore, results in a poor growth performance in broilers. This review summarizes literature data on the known effects of dietary levels of Thr on growth performance, gut morphology, immunity and carcass characteristics in broilers. Due to continuous improvement in genetic potential and management practices for poultry production, dietary Thr requirements are changing. A number of studies have shown that supplementation of Thr in broiler diet at a higher level than the current NRC recommendation (0.74-0.81%), increases body weight gain, feed conversion ratio, and improves gut morphology, carcass quality and immune status, mainly by enhancing the functional capability of digestive system and immune organs (spleen, bursa, and thymus). According to the literature data discussed in this review, the minimal and maximal total dietary Thr levels for healthy birds reared in normal conditions were 0.67 and 0.90% for growth performance, 0.77 and 1.1% for a better gut health, 0.60 and 1.02% for immunity and 0.62 and 0.97% for better carcass characteristics. This background provides impetus to further investigate the exact level of Thr and its effects on growth performance, gut morphology, immunity and carcass characteristics in broilers.

scholarly journals Basic Biochemical Constituents and Profiles of Amino Acids in the Post Larvae of Macrobrachium rosenbergii Fed with Spirulina and Yeast Enriched Artemia

2010 ◽  
Vol 2 (3) ◽  
pp. 539 ◽  
Author(s):  
P. S. Bhavan ◽  
V. G. Devi ◽  
R. Shanti ◽  
S. Radhakrishnan ◽  
R. Poongodi
Keyword(s):  
Amino Acids ◽  
Management Practices ◽  
Macrobrachium Rosenbergii ◽  
Essential Amino Acids ◽  
Yeast Protein ◽  
Total Carbohydrate ◽  
Protein Amino Acid ◽  
Biochemical Constituents ◽  
Feed Management ◽  
Protein Amino Acids

This study was aimed to assess the growth performance of Macrobrachium rosenbergii post larvae fed with Spirulina and yeast enriched Artemia for 60 days. The length and body weight in prawns fed with enriched Artemia were increased significantly (P<0.05) However, Spirulina enriched Artemia fed prawns produced better growth than that of the yeast enriched Artemia fed prawns. Spirulina enriched Artemia acquired more level of total protein, amino acids and lipid than yeast enriched Artemia. While, yeast enriched Artemia acquired higher level of total carbohydrate than that of the Spirulina enriched Artemia. The similar trends in the content of biochemical constituents were also recorded in prawns fed with enriched Artemia. The content of essential amino acids, such as phenylalanine, leucine, tyrosine, isoleucine, tryptophan, methionine, valine, threonine, arginine, histidine and lysine were found to be higher in prawns fed with Spirulina enriched Artemia than that of prawns fed with yeast enriched Artemia.  Spirulina has produced better growth in M. rosenbergii than that of yeast. However, yeast as well produced appreciable growth when compared with control. Therefore, both Spirulina and yeast can be taken as supplementary materials in feed management practices.    Keywords: Prawn; Artemia; Spirulina; Yeast; Protein; Amino acid; Lipid; Carbohydrate. © 2010 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved. DOI: 10.3329/jsr.v2i3.3663                  J. Sci. Res. 2 (3), 539-549 (2010)  

scholarly journals Evaluation of the combined and separate action of the Quercus cortex extract and an antibiotic on the amino acid composition of broilers’ muscle tissue

2019 ◽  
Vol 118 ◽  
pp. 01018
Author(s):  
Galimzhan Duskaev ◽  
Olga Kvan ◽  
Shamil Rakhmatullin ◽  
Elena Sheida ◽  
Irina Gavrish
Keyword(s):  
Amino Acids ◽  
Economic Value ◽  
Meat Products ◽  
Essential Amino Acids ◽  
Biologically Active ◽  
Natural Resistance ◽  
Poultry Meat ◽  
Bark Extract ◽  
Poultry Production ◽  
Nonessential Amino Acids

The industrial technology of broiler bird production broadens requirements for supplying birds with various biologically active substances. One of the most important elements of the intensive technology of producing poultry meat is organization for full and balanced feeding, which is the basis of the most complete manifestation of the productivity genetic potential, the efficient use of nutrients from the ration, the high natural resistance of the organism, and the product quality. Preventive measures in the context of modern poultry production should organically fit the process. In this aspect, the most promising technique is group prophylaxis with plant extracts or phytobiotics and traditional antibiotics capable to improve the quality of meat products. The study revealed the primary increase of the content of essential and nonessential amino acids in the pectoral muscles of the broilers that additionally received the oak bark extract as part of the ration compared to the control. The femoral muscles did not discover any clearly traced decline or increase of the content of nonessential and essential amino acids. The use of the oak bark extract without the antibiotic stimulated the accumulation of nonessential and essential amino acids mainly in the pectoral muscles of broilers, which has great economic value.

Pengoptimalan Air Leri dalam Pembuatan Sabun Pembersih Wajah Alami yang Ekonomis

2017 ◽  
Vol 3 (1) ◽  
Author(s):  
Rahmawati Rahmawati ◽  
Trimayasari Trimayasari ◽  
Ghozali Akhmad Mustaqim ◽  
Wening Dwi Prastiwi ◽  
Emas Agus Prastyo Wibowo
Keyword(s):  
Amino Acids ◽  
Fine Particles ◽  
Hard Water ◽  
Essential Amino Acids ◽  
Ultraviolet Rays ◽  
Starch Granules ◽  
Facial Skin ◽  
Skin Cells ◽  
The Face ◽  
Made In

AbstractSoap facial cleanser is needed to keep the facial skin to keep them clean and healthy. The purpose of this study to make soap cleanser with natural materials such as hard water deposits leri. This is because the use of leri water starch or starch granules of fine particles contained in water leri dansel dust can shed the dead skin on the face because of the essential amino acids contained can regenerate skin cells. In addition, water leri can brighten the face because the leri water oryzanol contain substances that can update the development and formation of the pigment melanin, which is effectively to ward off ultraviolet rays. The process of making soap using the principle of saponification reaction, namely the reaction between the oil and the KOH/NaOH. Facial cleansing soap made in this study is solid soap. Based on the results of quality test, soap solid leri water has a pH of 11.1, saponification number is 33, the water content of 46% as well as respondents to the test aspects of aroma and foam shows good results so this water leri treatment can be an alternative solution to prevent the use of soap facial cleansers that contain harmful chemicals. Keywords: air leri, soap cleanser, saponification  AbstrakSabun pembersih wajah sangat diperlukan untuk menjaga kulit wajah agar tetap bersih dan sehat. Tujuan dari penelitian ini untuk membuat sabun pembersih wajah dengan bahan alami berupa endapan air leri. Penggunaan air leri ini dikarenakan butiran partikel starch atau pati halus yang terdapat dalam air leri dapat merontokkan debu dansel kulit mati pada wajah karena asam amino esensial yang terkandung dapat meregenerasi sel-sel kulit. Selain itu, air leri dapat mencerahkan wajah karena air leri mengandung zat oryzanol yang dapat memperbarui perkembangan dan pembentukan pigmen melanin, yang efektif guna menangkal sinar ultraviolet. Proses pembuatan sabun menggunakan prinsip reaksi saponifikasi, yaitu reaksi antara minyak dan KOH/NaOH. Sabun pembersih wajah yang dibuat dalam penelitian ini ialah sabun padat. Berdasarkan hasil uji mutu, sabun air leri padat memiliki pH 11,1, angka penyabunan sebesar 33 kadar air 46 kadar air 46 % serta uji responden terhadap aspek aroma dan busa yang menunjukkan hasil cukup baik sehingga pengolahan air leri ini dapat menjadi solusi alternative untuk mencegah penggunaan sabun pembersih wajah yang mengandung bahan kimia berbahaya. Kata kunci: air leri, sabun pembersih wajah, saponifikasi 

ADAPTIVE CAPACITY OF EINKORN HUSKLESS IN THE SECOND, THIRD AND SEVENTH RUSSIAN FEDERATION REGIONS

1970 ◽  
pp. 34-38
Author(s):  
S. K. Temirbekova ◽  
M. Sh. Begeulov ◽  
Yu. V. Afanaseva ◽  
I. M. Kulikov ◽  
N. E. Ionova
Keyword(s):  
Amino Acids ◽  
Biochemical Analysis ◽  
Chemical Properties ◽  
First Grade ◽  
Essential Amino Acids ◽  
Wheat Grain ◽  
Volume Yield ◽  
Class 1 ◽  
Group B ◽  
Field And Laboratory Conditions

Biochemical, immunological and physico-chemical properties of an ancient wheat grain – hulless spelt cultivar Gremme are investigated. Biochemical analysis of grain revealed a high content of protein, fiber, macro-and microelements, a rich composition of essential amino acids, which is characteristic of ancient wheat species. Evaluated milling and baking properties of spelt flour. Physical and chemical parameters of spelt grain met the requirements for soft wheat grain class 1: the mass fraction of gluten-38.7 %, the nature of the grain-795 g / l, the number of drops-416 C, the total vitreousness-70 %. However, gluten had an increased stickiness, which is obviously due to the increased content of fiber and gliadin fraction. Grinding of spelt grain was carried out on the aggregate mill installation "Miller 100 Lux" to obtain baking flour of various cultivars. The overall yield of flour of the first grinding was 59.7 %. The highest volume yield (359 cm3) and the best organoleptic properties (total baking score – 3.6 points) were observed in a sample of bread baked from spelt flour that meets the requirements for wheat baking flour of the first grade. Studies have confirmed the possibility of using flour produced from the spelt grain of the Gremme variety for the production of bakery products of increased biological, therapeutic and prophylactic, nutritional value and with a high organoleptic rating. Cereals and flour are very rich in trace elements-manganese, selenium, zinc, potassium, iron, phosphorus, vitamins from group B and B, essential amino acids (biochemical analysis was carried out by the Cherkizovo Center). The cultivar is resistant to drought, heat, excessive moisture. Proved immunological properties to several diseases in the field and laboratory conditions-resistant to enzyme-mycotic seed depletion (EMIS), various types of rust, powdery mildew.

Value of quantitative and qualitative assessment of protein in workers’ diet

2019 ◽  
pp. 97-103
Author(s):  
S. E. Dubenko ◽  
T. V. Mazhaeva ◽  
G. M. Nasybullina
Keyword(s):  
Amino Acids ◽  
Physical Exertion ◽  
Qualitative Evaluation ◽  
Essential Amino Acids ◽  
Qualitative Assessment ◽  
Health State ◽  
Occupational Hazards ◽  
Occupational Groups ◽  
Branched Chain ◽  
Amino Acid Contents

Th e authors reviewed literature on methodic evaluations of human requirements of protein, based on Russian and foreign data bases (Scopus, Web of Science, MedLine, RINTs, eLIBRA RY) via key words in article headings, and evaluated quality and quantity of protein in diets of workers exposed to occupational hazards. Average requirements of amino acids and their additional intake for bett er health state in certain occupational groups remains a topical problem. Th e article covers list of methods for quantitative and qualitative evaluation of proteins in foods and diets. Findings are diff erences in approaches to protein quantity regulation in Russian Federation and WHO/FAO/UNU (protein normal level in RF is higher, depends on physical exertion, with lower quantity of amino acids with branched chain in structure of essential amino acids). Th erapeutic and prophylactic diet corresponding to Order N46 of Russian Health Ministry for main occupations of metallurgic workshops can be considered as high-proteous and balanced in amino acid contents. Necessity is to study adequate intake of amino acids in workers exposed to occupational hazards, for improving protective and adaptative body mechanisms, and prevention of occupational and occupationally conditioned diseases.

Research Regarding Content in Amino-acids and Biological Value of Proteins from Polyodon spathula Sturgeon Meat

2017 ◽  
Vol 68 (5) ◽  
pp. 1063-1069
Author(s):  
Cristina Simeanu ◽  
Daniel Simeanu ◽  
Anca Popa ◽  
Alexandru Usturoi ◽  
Dan Bodescu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Nutritive Value ◽  
Essential Amino Acids ◽  
Meat Production ◽  
Age Group ◽  
Chemical Methods ◽  
Biological Value ◽  
Polyodon Spathula ◽  
The One ◽  
Total Amino Acids

Polyodon spathula sturgeon breed is successfully reared in Romania in many fishery farms for meat production and it is capitalized on domestic market as consumption fish. In the current paper were studied a number of 1400 sturgeons from Polyodon spathula breed (1200 individuals of one summer - P.s.0+ and 200 individuals of fourth summers - P.s.3+). From this flock were weighted around 10%, for each age group, and for laboratory determinations were chosen 10 fishes for each age with the corporal mass close to the group mean. After analysing the fillets gathered from the studied fishes for establishing the chemical characteristics, nutritive and biological values of proteins were drawn some interesting conclusions. So, regarding chemical composition we notice that in the meat of analysed fishes water is in a rate of 75.41% at P.s.3+ and 78.37% for P.s.0+; proteins - between 18.08% for P.s.0+ and 19.89% for P.s.3+, values which place those fishes in the group of protein fishes; lipids - between 2.45% and 3.45%, values which situated those sturgeons in category of fishes with a low content in lipids; collagen � 3.83% at P.s.0+ and 4.14% at P.s.3+ which indicate low values for proteins of weak quality in the meat of those sturgeons. Study of nutritive value for the analysed fishes indicate the fact that fishes P.s.0+ have a mediocre nutritive value, having the ratio w/p of 4.33 while sturgeons P.s.3+ were placed in the 2nd category � fishes with a good nutritive value (rate w/p = 3.79). Energetic value of the studied fillets was 97.39 kcal/100 g for P.s.0+ and 114.31 kcal/100 g for P.s.3+, which enlightened an increase of nutritive value with aging, fact especially due to accumulation of adipose tissue. Study of proteins quality, through the presence of those 8 essential amino-acids in the meat of analysed fishes, show the fact that at sturgeons P.s.0+ proportion of essential amino-acids was 20.88% from total amino-acids, while at sturgeons P.s.3+ was 26.23%, fact which enlightened an increasing of proteins� biological value with fish aging. This fact was also shown by calculation of proteins� biological value through chemical methods (EAA index); calculated value for sturgeons P.s.0+ was a little bit lower (118.73) than the one calculated for sturgeons P.s.3+ (118.79).

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