Premixes based on mustard protein-containing feed concentrate “Gorlinka” and their use in feeding of laying hens of the parent herd

Complex researches on studying of efficiency of use of a premix in which the filler was mustard protein-containing feed concentrate “Gorlinka” as a part of compound feeds for replacement pullets and laying hens have been carried out. Its influence on digestibility and digestibility of nutrients of diets, hatchable qualities of eggs, morphological and biochemical parameters of blood of experimental poultry, economic efficiency of production have been studied. It has been found that the input of the feed to young poultry of the experimental group of the studied premix contributed to a more complete digestion and use of nutrients. According to the results of weighing experimental pullets to 150-day age in the control group the live weight was 1719,23 g, and the average daily gain was 7,83 g, in the experimental group the live weight of the pullets was 1775,25 g, and the average daily gain was 8,74 g, which exceeded the indicator of the control group, respectively, by 3,26 % (P > 0,99) and 11,62 % (P > 0,95). Feed expenditures per 1 kg of live weight gain of poultry in the experimental group were lower than in the control group by 3,73 %, this allowed to obtain additional net income by saving the cost of feed per 1 kg of live weight gain of poultry 1,86 rubles. The economic effect in the experimental group of replacement pullets during the experiment reached 627,75 rubles. When calculating feed expenditures per 1 kg of egg mass, the following results have been obtained: in the control group this figure was 2,18 kg, which was higher than in the experimental group by 0,12 kg. Thus, the input of the experimental premix into feed for laying hens of the parent herd contributed to the increase in egg production and egg weight, as well as a reduction in feed expenditures by 10 eggs. It has been established that the experimental group was superior in all indicators of quality assessment of daily chicks of the control group, which received the premix based on sunflower oil cake as part of the feed. It has been received the chicks in the experimental group 257 heads, and that 14 heads more than in the control group. The chicks of the experimental group surpassed the chicks of the control group in the live weight of one chicken by 0,52 g, and substandard chickens in this group were less by 0,67 %. At an average realizable value of 1000 eggs was 9000 Rub, gross income in experimental group was higher than in control by 0,81 %, which resulted in additional net income from sale of eggs 2916 Rub. Economic eff ect through the use of the premix made up 3782,2 Rub.

Increasing the Yield of Soluble Mustard Protein Isolate

The objective of this study was to investigate methods for improving the yield of acid soluble mustard protein isolate (SPI) by solubilizing isoelectrically precipitated protein isolate (PPI). The SPI is more valuable, as it can be used in unique food applications. Four treatments were tested in the acidic pH range: Alcalase hydrolysis; transglutaminase cross-linking; salting in with NaCl, Na₅P₃O₁₀, and (NaPO₃)₆; and protective colloid formation with pectin. The effectiveness of each treatment was determined by measuring the increase in nitrogen solubility (AOCS-Ba11-65). Alcalase hydrolysis improved PPI solubility evenly in the 2.5-3.5 pH range, effectively eliminating the solubility minimum near the isoelectric point. At pH 3, the hydrolysis treatment increased solubility from ~20% to a maximum of ~70% (0.04 g of enzyme preparation / g PPI, 2 h, pH 8.5, 50-55^oC). Protein hydrolysis during isolate production could increase the yield of SPI from 0.16 to 0.75 kg per kilogram of mustard protein.

ELISA Kit for Mustard Protein Determination: Interlaboratory Study

An interlaboratory study in 12 laboratories was performed to prove the validation of the ELISA method developed for the quantitative determination of mustard protein in foods. The ELISA kit used for this study is based on rabbit polyclonal antibody. This kit did not produce any false-positive results or cross-reactivity with in-house validation for a broad range of food matrixes with no detectable mustard protein. All participants obtained the Mustard ELISA kit with standard operational procedures, a list of samples, samples, and a protocol for recording test results. The study included 15 food samples and two spiked samples. Seven food matrix samples of zero mustard content and four samples with mustard declared as an ingredient showed mustard protein content lower than that of the first standard (0.42 mg/kg). Four samples with mustard declared as an ingredient revealed mustard protein content above 12.5 mg/kg (the highest standard). The statistical tests (Cochran, Dixon, and Mandel) and analysis of variance were used to evaluate the interlaboratory study results. Repeatability and reproducibility limits, as well as an LOQ (1.8 mg mustard proteins/kg) and LOD (0.5 mg mustard proteins/kg), for the kit were calculated.