scholarly journals By-products of the oil industry as sources of amino acids in feed

2020 ◽  
Vol 47 (2) ◽  
pp. 131-137
Author(s):  
Zorica Tomičić ◽  
Nedeljka Spasevski ◽  
Sanja Popović ◽  
Vojislav Banjac ◽  
Olivera Đuragić ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Soybean Meal ◽  
Oil Industry ◽  
Essential Amino Acids ◽  
Partial Substitution ◽  
Amino Acid Score ◽  
Global Increase ◽  
Livestock Products ◽  
By Products

A global increase in the demand for livestock products suggests that there will be a consequent rise in demand for feed, not only of cereals but of other feeds and particularly proteins. In the present study, oil industry by-products such as soybean meal, soybean cake and sunflower meal were analysed as sources of amino acids in animal nutrition. From among oilseed byproducts, the soybean meal content the most of crude protein up to 44% and the best of amino acid composition, while content of crude cellulose (about 6%) is lower in comparison to other oilseed meals. The results showed that the total amino acids in the examined samples ranged from 31.87 to 41.01%, and the total essential and nonessential amino acids varied from 13.41 to 17.38% and from 18.46 to 23.76%, respectively. Generally, the protein contained in soybean meal and cake was rich in essential amino acids. However, because of the lowest amino acid score, methionine was considered as a limiting amino acid in both soybean by-products. On the other hand, soya's meal contained higher level of lysine than other protein-based vegetable alternative to soya like sunflower meals examined in this study. Glutamic acid, aspartic acid, leucine and valine were the most abundant amino acids in all tested by-products of the oil industry. Therefore, partial substitution of protein sources in feeds with proteins from the oil industry by-products may improve feed quality.

BIOLOGICAL AVAILABILITY OF AMINO ACIDS IN WHEAT BY-PRODUCTS

1968 ◽  
Vol 48 (2) ◽  
pp. 221-227 ◽  
Author(s):  
E. M. Olsen ◽  
S. J. Slinger ◽  
J. D. Summers
Keyword(s):  
Amino Acids ◽  
Weight Gain ◽  
Amino Acid ◽  
Soybean Meal ◽  
Feed Efficiency ◽  
Essential Amino Acids ◽  
Good Growth ◽  
Amino Acid Supplementation ◽  
Absorption Data ◽  
By Products

Experiments were carried out to test the accuracy of using amino acid analyses and percentage absorption data of wheat by-products to calculate the amount of amino acid supplementation required to meet the total requirements of the rat, when bran, shorts or middlings were used as the only source of protein in the diet. A soybean meal diet supplemented with methionine was used as a control. Each diet was fed ad libitum to four rats, housed in individual cages, for a 7-day period. Weight gain, feed efficiency and net protein utilization (NPU) were used as criteria of the adequacy of the diets. Rats fed the supplemented shorts and middlings diets showed as good growth, feed efficiency and NPU values as those on the soybean meal diet. Weight gain and NPU were somewhat lower on the supplemented bran diet. These results may be partly explained on the basis of the lower content of total digestible nitrogen and the higher fiber content of the bran diet. Omission of any of the essential amino acids from the amino acid supplement calculated to be required in the bran diet caused a marked decrease in growth and feed efficiency.

Comparison on Nutrient Composition and Amino Acid and Fatty Acid Profile of Muscle in Wild and Farmed Prawn, Penaeus japonicu

2011 ◽  
Vol 140 ◽  
pp. 286-290 ◽  
Author(s):  
Xing Hong Xu ◽  
Bin Lun Yan ◽  
Jia Tao Xu
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Amino Acid ◽  
Unsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Department Of Health ◽  
Penaeus Japonicus ◽  
In The Wild ◽  
Amino Acid Score ◽  
Wild Group

Penaeus japonicus is an important marine shrimps resource in China. In order to evaluate the nutritional value, the contents of general nutritional compositions, amino acids and fatty acids in muscle were compared between wild and farmed P. japonicus. The contents of muscle moisture and crude protein, fat and ash in wild P. japonicus were 77.16%, 17.74%, 2.08% and 1.79％, and those in farmed P. japonicus were 78.02%, 17.26%, 2.04% and 1.63％, respectively. The essential amino acids (EAA) in wild and farmed P. japonicus were 23.25％ and 22.43％, respectively. The amino acid score of essential amino acids were higher than 100 except Leu and Trp, so the protein of P. japonicus has a well-balanced amino acid composition. Wild P. japonicus has more unsaturated fatty acids (64.05％) than farmed group (60.34％). Higher n-3 polyunsaturated fatty acids (PUFAs), eicosapentainoic acids (EPA, 20:5 n-3), docosahexaenoic acids (DHA, 22:6 n-3) contents and lower C16:0, C20:0, C18:1, C18:2, C18:3 levels were detected in the wild group. Values of n-6/n-3 in muscle of farmed and wild P. japonicus were 0.30 and 0.23 respectively, which were both significantly lower than the maximum value (4.0) recommended by UK Department of Health (HMSO, 1994), while Values of the PUFA/SFA ratio of two groups were 0.60 and 0.74 higher than the minimum value (0.45) recommended by HMSO. Thus the muscle of farmed and wild P. japonicus are both healthy and safe, and the the muscle of wild P. japonicus is more beneficial to human health.

EFFECT OF STEAM PELLETING AND REGRINDING ON THE DIGESTIBILITY OF PROTEIN IN CEREAL GRAINS, SOYBEAN MEAL AND WHEAT BRAN BY THE RAT

1968 ◽  
Vol 48 (1) ◽  
pp. 35-39 ◽  
Author(s):  
E. M. Olsen ◽  
S. J. Slinger
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Wheat Bran ◽  
Soybean Meal ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Cereal Grains ◽  
Protein Utilization ◽  
Amino Acid Availability ◽  
Net Protein

The effect if steam pelleting and regrinding on digestibility of protein in corn, wheat, barley, oats, soybean meal and wheat bran was tested with rats. Percentage amino acid absorption and net protein utilization (NPU) were determined for the wheat bran. Pelleting and regrinding improved the digestibility of protein in bran but had no effect on the digestibility of protein in the other ingredients tested. Increased absorption of amino acids caused by the increased digestibility of protein in bran varied considerably for individual amino acids, being greatest for isoleucine, lysine, methionine and threonine of the essential amino acids. The improvement in protein digestibility and amino acid availability was reflected in a higher NPU.

scholarly journals Extraction and Characterization of “Batuan” [Garcinia binucao (Blco.) Choisy] Seed Protein

2014 ◽  
pp. 89-103 ◽  
Author(s):  
Elizabeth Quevedo ◽  
Marivic Lacsamana ◽  
Antonio Laurena
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Seed Protein ◽  
Seed Proteins ◽  
Essential Amino Acids ◽  
Food Supplement ◽  
Seed Meal ◽  
Molecular Weights ◽  
Hydrophobic Amino Acids ◽  
Amino Acid Score

“Batuan” [Garcinia binucao (Blco.) Choisy], an indigenous, lesser known member of the Gutifferae family with export potential is underutilized and understudied. The present study was carried out to extract and characterize the protein in “batuan” [Garcinia binucao (Blco.) Choisy] seeds for nutritional quality assessment. Protein content of “batuan” seed meal was 8.9 ± 0.59% dry basis. Solubility fractionation of “batuan” seed meal showed globulin and glutelin as the major seed proteins. SDS-PAGE resolved the globulin and glutelin into three groups of polypeptides with molecular weights of about 20 – 54 kDa. Amino acid analysis revealed that seed protein contained all the essential amino acids with leucine as the most abundant while tryptophan, the least. “Batuan” seed proteins were mostly made up of acidic and hydrophobic amino acids with glutamic acid (2.67%) as the highest. Nutritional assessments including E/T (38.4%), amino acid score (1.6%), predicted PER (3.2-3.7) and estimated BV (98.3%) suggested that the seed proteins are of good quality. Hence, “batuan” seeds has a promising potential as an important sources of valuable proteins and amino acids for use as food supplement/enhancing ingredient.

scholarly journals COMPREHENSIVE EVALUATION OF SOYBEAN AND SUNFLOWER PROCESSING PRODUCTS

2021 ◽  
Vol 22 (1) ◽  
pp. 191-196
Author(s):  
Н. P. Ryvak ◽  
G. I. Boyko ◽  
R. O. Ryvak
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Soybean Meal ◽  
Inorganic Nitrogen ◽  
Amino Acid Content ◽  
Total Content ◽  
Essential Amino Acids ◽  
Total Amino Acid ◽  
Sunflower Meal

The literature review of the article presents the characteristics of the protein value of plant feed materials, in particular, of soybean and sunflower processing products, depending on the production technology. Their amino acid composition ideally meets the needs of young animals and poultry due to the high content of essential amino acids. The section «Materials and methods» presents methods for determining: crude protein by the Kjeldahl method, soluble protein in 0.2% potassium hydroxide, Barnstein protein, falsification of protein products with inorganic nitrogen, as well as characteristics of methods for determining the content of essential and non-essential amino acids, incl. sulfur-containing, using the system of capillary electrophoresis «Drops-105M». As a result of the research it was found that of the total number of analyzed samples of soybean meal in terms of protein content, 30.8% of products did not meet the declared values of producers and were in the range of 37.4 - 40.8%, in terms of protein solubility were in the range of 75 - 78%, which meets the norms of feeding.In addition, 5.0% of the total number of samples analyzed, were falsified after Bard alcohol, falsification of inorganic nitrogen was not found. The use of low-protein raw materials for the production of sunflower meal and cake was reflected in their protein content and ranged from 26.3 to 33.7%. Fermented soybean product and toasted soybean meal are characterized by a higher total content of essential amino acids in the protein, which was 26.3% and 27.2%, respectively, compared with full-fat expanded soybean expanded, where this figure was at 20.25%, and prevailed other analyzed products by methionine, threonine, tyrosine, phenylalanine, proline, alanine etc. The analyzed sample of sunflower meal, produced by a special technology is equivalent in total amino acid content in the studied soy products. Its content of methionine was 1.5 and 2.1 times higher, compared with toasted soybean meal and full-fat soybean, respectively. Also, the content of threonine, glycine, cystine, tryptophan, aspartic and glutamic acids in the sample of sunflower meal prevailed the content of the same amino acids in soybean products. Thus, the comprehensive assessment of plant protein components makes it possible to control not only the quantitative content of protein and amino acids, but also provides a detailed assessment of feeding.

Process Optimization and Composition Analysis of Antioxidant Enzymatic Hydrolysate from Squid By-Products by Papain

2011 ◽  
Vol 79 ◽  
pp. 198-203 ◽  
Author(s):  
Bin Wang ◽  
Jia Hui Ma ◽  
You Le Qu ◽  
Xian Wang ◽  
Li Li
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Hydrolysate ◽  
Essential Amino Acids ◽  
Single Factor ◽  
Scavenging Ratio ◽  
Dpph Scavenging ◽  
By Products ◽  
Total Amino Acids

In order to evaluate the high-value application of squid by-products yielded hydrolysate, the process of preparation and purification technology, chemical composition and in vitro antioxidant activity of the hydrolysate were investigated. The optimal conditions of papain hydrolysis were obtained by single-factor experiments and orthogonal test with the DPPH• scavenging ratio as index, amino acid composition was analysed by automatic amino acid analyzer, the hydrolysate was isolated with a Sephadex G-25 column. Based on single-factor experiments, the hydrolysate with the DPPH• scavenging ratio being 53.96 % was gained under the optimal condition of enzymolysis temperature of 45 °C, enzymolysis time of 3 h, total enzyme dose of 1.2 %, and the pH value of 7. The protein content of the hydrolysate reached up to 17.53 %, and the essential amino acids were accounted for 51.06 % of total amino acids. The largest content amino acid was glutamic acid, which accounted for 10.74 % of total amino acids. Compared with the amino acid profiles recommended by FAO/WHO, the quality of the protein hydrolysate was high, as it was rich in essential amino acids, including isoleucine, leucine, lysine, methionine and cystine, threonine, tryptophan, and valine, which covered 88 %-100 % of the FAO/WHO recommended. The hydrolysate was divided into three fractions (F1-F3) using a Sephadex G-25 column, the F1 possessed the highest antioxidation activity with the reducing power, •OH and DPPH• scavenging ratio being 0.236, 18.13 % and 63.85 % at the concentration of 5 mg/mL. Compared with the retention time of the reduced glutathione chromatomap, the relative molecular mass of F1 was higher than 307, F2 and F3 was lower than 307. The result revealed that the protein hydrolysate from squid by-products by papain had strongly antioxidant capacity in vitro and high nutrition, and this finding provided a new way of advanced exploitation of squid scrap resources.

Prospects of Using Poultry by-Products in the Technology of Chopped Semi-Finished Products

2018 ◽  
Vol 7 (3.34) ◽  
pp. 495 ◽  
Author(s):  
Gulnar Zhumanova ◽  
Maksim Rebezov ◽  
Bakhytkul Assenova ◽  
Eleonora Okuskhan
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acids ◽  
Ash Content ◽  
Total Protein Content ◽  
Fat Emulsion ◽  
Microbial Characteristics ◽  
Complete Set ◽  
Sensory Parameters ◽  
By Products

In this paper the technology of preparation the protein-fat emulsion and its effect to sensory, physicochemical and microbial characteristics of meat cutlets are presented. The protein-fat emulsion consists of 75% of the chicken crests, 15% of the vegetable oil and 10% water. The protein, fat and ash content of emulsion are 9.53%, 6.38% and 0.95%, respectively. The amino acid composition of the protein-fat emulsion includes a complete set of essential amino acids - 36.2%. Adding of protein-fat emulsion as an ingredient in meat cutlets increase the total protein content, improves the sensory parameters and consistency of meat cutlets.  

scholarly journals Amino acid profile and scores of some selected traditional diets commonly consumed in northwest zone, Nigeria

2022 ◽  
Vol 6 (13) ◽  
pp. 22-28
Author(s):  
Maryam Abdulkadir Dangambo ◽  
Adamu Jibrin Alhassan ◽  
Atiku Muhammad Kano ◽  
Hafiz Abubakar ◽  
Zinat Suleiman Muhammad
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Quality ◽  
Normal Growth ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Groundnut Oil ◽  
Standard Amino Acid ◽  
Amino Acid Score ◽  
Traditional Diets

Background and aims: Amino acids composition of local and regional dietary proteins determines the protein quality. The study was aimed at evaluating amino acid profiles of some selected traditional diets commonly consumed in Jigawa (JG), Kano (KN) and Katsina (KT) States, Northwest Zone-Nigeria. Methods: The selected prepared diets (four per state) include; JG Tuwon masara using white maize served with Kuka soup (JG TMW SWKS), JG Tuwon masara using yellow maize served with Kuka soup (JG TMY SWKS), JG Danwake served with groundnut oil and pepper (JG Danwake SWGOP), JG Moimoi, KN Tuwon masara using white maize served with Kuka soup (KN TMW SWKS), KN Tuwon masara using yellow maize served with Kuka soup (KN TMY SWKS), KN rice and beans served with groundnut oil and pepper (KN Rice and Beans SWGOP), KN Danwake served with groundnut oil and pepper (KN Danwake SWGOP), KT Tuwon masara using white maize served with Kuka soup (KT TMW SWKS), KT Tuwon masara using yellow maize served with Kuka soup (KT TMY SWKS), KT Danwake served with groundnut oil and pepper (KT Danwake SWGOP) and KT Dambu. The preparations were dried and grounded into powdered form and analyzed using standard methods. Results: The amino acid profile of the diets consumed in the three states show higher content of total non-essential amino acids (NEAA) compared with essential amino acids (EAA). The amino acid score of the prepared diets though higher than the standard amino acid score by WHO/FAO/UNU (2007), may support the normal growth of all age groups except lysine. The limiting amino acid score was found to be either lysine or SAA (cysteine + methionine) in all the 3 states’ diets. Histidine was found to have the highest score in all the diets except in JG Moimoi and KN Danwake served with groundnut oil and pepper (SWGOP) respectively. The low levels of lysine and SAA in some of the diets may be due to low contents of these amino acids in the ingredients used. Conclusion: This study showed that, the amino acid score of the prepared diets though higher than the standard amino acid score established by WHO/FAO/UNU may support the normal growth of infants, children as well as adults except lysine. Keywords: traditional diets, amino acids, amino acid profile, amino acid score.

scholarly journals BIOACTIVATED BUCKWHEAT IN TERMS OF ITS NUTRITIONAL VALUEBIOACTIVATED BUCKWHEAT IN TERMS OF ITS NUTRITIONAL VALUE

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
M. Zenkova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritional Value ◽  
Hydrolytic Enzymes ◽  
Vitamin B1 ◽  
Essential Amino Acids ◽  
Dried Fruit ◽  
Amino Acid Score ◽  
The Difference ◽  
Sweetish Taste

Buckwheat is a gluten-free pseudocereal crop consumed as functional food in some regions. Traditionally, buckwheat grain is used to make buckwheat groats and flour. Bioactivation improves the nutritional value of buckwheat grain by activating hydrolytic enzymes that make nutrients available for the plant’s growth and for the human body. The article contains research on the content of nutrients in bioactivated buckwheat grain of the Kupava variety grown in Belarus. The study examined hulled buckwheat kernels (not steamed) of the botanical variety Kupava, cream-coloured with a greenish hue, with the humidity 12.0%, and with the proportion of sound kernels 99.4%. At the first stage of germination, bioactivated buckwheat grain was obtained in 48 hours. It had the following characteristics: humidity (39.2±1.0)%, sprout size (2.0±0.5) mm. According to the organoleptic parameters, the grain had a pleasant sweetish taste and a subtle nutty aftertaste. The components of bioactivated buckwheat grain that provide a person with the largest amounts of macronutrients are starch (31.84±0.6)%, sugars (5.1±0.3)%, and protein (5.67±0.02)%. Bioactivated buckwheat grain contains all essential amino acids (30.5% of the total quantity of amino acids). The limiting amino acid is threonine (amino acid score 31.7%). Of nonessential amino acids, there is a high content of glutamic acid (1.0972 g per 100 g). The difference ratio of the amino acid score is 54.75%, the potential biological value of the protein is 45.25%. 100 g of sprouted buckwheat grain contains 48.5% of the daily requirement of manganese, 24.0% of copper, 18.9% and 34.0% of iron (for women and for men respectively), about 23.0% of the daily requirement of vitamin B1, and 12.7% of the daily requirement of vitamin E. Besides, bioactivated buckwheat grain contains fibre (6.5% of the daily requirement on average). Bioactivated buckwheat grain can be consumed as a meal in its own right, as a side dish, as an additive to salads and fermented dairy products, or as a dessert when mixed with fruit purée, honey, or dried fruit.

Amino acid composition of wheat proteins from different growing areas after long-term storage

2020 ◽  
pp. 58-63
Author(s):  
K.B. Gurieva ◽  
N.A. Khaba ◽  
E.A. Tarasova ◽  
S.L. Beletskiy
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Total Amino Acid ◽  
Long Term Storage ◽  
Total Amino Acid Content ◽  
Amino Acid Score ◽  
Complete Protein

The results of the research on the assessment of the biological value of wheat after storage by the composition and ratio of amino acids are presented. It is shown that after 6.5 years of storage in elevator silos, the protein content in wheat met the requirements of the standard for class 3 wheat. The sum of all amino acids was from 11.5 to 13.1 g / 100 g, including essential amino acids — 4.0-4.5g/100g and non-essential — 7.8-8.7 g / 100 g. The proportion of essential amino acids was 33.7-35.3% of the total amino acid content. The calculation of the amino acid score demonstrated that the main amino acid limiting the nutritional value of wheat after storage is lysine with an amino acid score of 45-53%. The essential amino acids threonine, valine, isoleucine, and leucine are also classified as deficient, but with a higher value of the amino acid score, close to the complete protein.

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