Nutritive value of potato crude protein as influenced by manuring and amino acid composition

1979 ◽  
Vol 30 (4) ◽  
pp. 361-368 ◽  
Author(s):  
Wilfried H. Eppendorfer ◽  
Bjørn O. Eggum ◽  
Søren W. Bille
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Crude Protein ◽  
Nutritive Value

The Amino Acid Composition and Nutritive Value of Proteins

1960 ◽  
Vol 71 (4) ◽  
pp. 361-365 ◽  
Author(s):  
P. B. Rama Rao ◽  
V. Chalam Metta ◽  
H. W. Norton ◽  
B. Connor Johnson
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritive Value

scholarly journals Characteristic of the nutritive value of the protein from rye caruopses. I. Amino acid composition of protein and the nitrogen forms in the caryopses of ten rue varieties from the breeding collection

2015 ◽  
Vol 27 (1) ◽  
pp. 105-114 ◽  
Author(s):  
R. Kubiczek ◽  
M. Rakowska
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Nutritive Value ◽  
Dry Weight ◽  
High Protein ◽  
Soluble Nitrogen ◽  
Protein Nitrogen

Total and soluble nitrogen, protein and non-protein -nitrogen was determined as well as the amino acid composition of the caryopses of ten rye varieties including three bred in Poland and cultivated on a commercial scale: 'Dańkowskie Złote', 'Dańkowskie Selekcyjne' and 'Borkowskie Tetra'. and seven foreign varieties characterized by a high total protein content (11.9-16.4% in dry weight). In the varieties examined the amount of protein nitrogen increased in the same degree as did the content of total nitrogen. The amino acids limiting the nutritive value of the protein in rye caryopses were mostly lysine and methionine, and in the varieties with high protein content tryptophan. The low-protein varieties had a relatively higher content of lysine, sulphur amino acids, tryptophan and other amino acids (as % of protein) than the high protein ones, but their absolute amino acid content (as % of dry weight) was lower.

A note on the amino acid composition of sow's milk

1993 ◽  
Vol 57 (03) ◽  
pp. 500-502
Author(s):  
R. H. King ◽  
C. J. Rayner ◽  
M. Kerr
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Dietary Protein ◽  
Crude Protein ◽  
Protein Concentration ◽  
Milk Protein ◽  
Lactating Sows ◽  
Protein Output

Effects of dietary protein concentration on the amino acid composition of sow's milk was studied using 10 crossbred first-litter sows. At parturition, diets containing similar concentrations of digestible energy but with either 63 or 238 g crude protein per kg and 4.4 and 15.1 g lysine per kg respectively, were given through lactation (five sows per treatment). The ratios of other amino acids to lysine were in excess of those currently recommended for lactating sows. Dietary protein level significantly affected milk yield, gave higher milk protein output (P> 0.05) but was without significant effect on the proportions of amino acids in the milk.

scholarly journals Nutritional value and amino acids composition of the mushroom (Agaricus bisporus) at different stages of its development

2013 ◽  
Vol 38 (2) ◽  
pp. 103-113 ◽  
Author(s):  
Józef Bąkowski ◽  
Ryszard Kosson
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Agaricus Bisporus ◽  
Crude Protein ◽  
Nutritional Value ◽  
Chicken Manure ◽  
Total N ◽  
Stage 4

The study of the nutritional value and amino acid composition of the mushroom (<i>Agaricus bisporus</i>) was carried out with the Somycel 653 strain cultivated on a synthetic compost containing rye straw, broiler chicken manure and gypsum. In 4 developmental stages of the whole fruit-bodies and the caps and stipes the following were determined: dry matter, vitamin C, nitrates, total nitrogen, crude protein (N × 4.38) and amino acid composition. It was observed that in all stages of development the levels of total N and crude protein are significantly higher in the caps than in the stipes. From the amino acid composition it appears that the caps of stage 4 contain the highest amounts of essential and total amino acids as compared with caps, stipes and whole sporophores found in any developmental stage. This is correlated with the opening of the mushrooms in stage 4. It was observed that the nitrates level tends, to be higher in the cap than in the stipe.

The amino acid composition of barley grain protein during development and germination

1972 ◽  
Vol 78 (2) ◽  
pp. 265-273 ◽  
Author(s):  
D. B. Smith
Keyword(s):  
Amino Acid ◽  
Glutamic Acid ◽  
Amino Acid Composition ◽  
Aspartic Acid ◽  
Acid Composition ◽  
Nutritive Value ◽  
Barley Grain ◽  
Total Protein Content ◽  
Nitrogen Levels ◽  
Germination Process

SUMMARYThe amino acid composition of barley grain was studied during the maturation of the grain and during germination of the mature grain. Samples of the variety Proctor, grown at two nitrogen levels in each of the years 1969 and 1970, were analysed together with one sample of Sultan grown in 1970. It was found that during maturation the proportions of glutamic acid and proline increased and that the levels of these amino acids were highest in those samples with the highest total protein content. During ripening the proportions of lysine, alanine, aspartic acid, threonine and glycine decreased. On germination the proportions of glutamic acid and proline rapidly decreased whilst aspartic acid, lysine, alanine and glycine increased.The nutritive value of ripe barley grain is limited by its low lysine content. Whilst the germination process increases the level of lysine it is suggested that this does not increase the nutritional value of the grain due to the low level of cystine in the germinated grain.

scholarly journals Differences in the amino acid composition of muscles from pheasant and broiler chickens

2006 ◽  
Vol 49 (5) ◽  
pp. 508-514 ◽  
Author(s):  
E. Straková ◽  
P. Suchý ◽  
F. Vitula ◽  
V. Večerek
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Broiler Chickens ◽  
Dry Matter ◽  
Nutritive Value ◽  
Matter Content ◽  
Dry Matter Content ◽  
Thigh Muscles

Abstract. The present paper explores amino acid composition of breast and thigh muscles of common pheasant and compares it with that in broiler chickens. The experimental feeding of both pheasant and broiler chickens proceeded for a period of 42 days at the identical conditions employing the same diet and rearing technology. Muscles were analysed for the content of following amino acids: Asp, Thr, Ser, Glu, Pro, Gly, Ala, Val, Met, Ile, Leu, Tyr, Phe, His, Lys, and Arg. The results show that the levels of most amino acids in thigh and breast muscles of pheasants (related to dry matter content) were significantly higher (P ≤ 0.01) than those in broiler chickens. In 42-day-old birds, the levels of individual amino acids in breast muscles (related to 100% of dry matter content) ranged from 8.02 to 127.32 g . kg-1 in pheasant chickens and from 19.77 to 110.33 g . kg-1 in broiler chickens while the corresponding average values in thigh muscles ranged from 14.77 g . kg-1 to 132.77 g . kg-1 in pheasant chickens and from 14.02 g . kg-1 to 93.53 g . kg-1 in broiler chickens. One interesting finding is that in the case of broiler chickens the levels of most amino acids in breast muscles were significantly higher (P ≤ 0.01) than those in thigh muscles. In the case of pheasant chickens, the difference between breast and thigh muscles was not confirmed which indicates that both muscles have high nutritive value. The results of amino acid composition of pheasant and broiler meat have proven a high nutritive value of pheasant meat in respect to human nutrition.

Total leaf crude protein, amino acid composition and elemental content in the USDA-ARS bamboo germplasm collections

2017 ◽  
Vol 16 (2) ◽  
pp. 185-187 ◽  
Author(s):  
M. L. Wang ◽  
M. L. Harrison ◽  
B. D. Tonnis ◽  
D. Pinnow ◽  
J. Davis ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritive Value ◽  
Food Sources ◽  
Leaf Protein ◽  
Elemental Content ◽  
Bamboo Species ◽  
Protein Amino Acid ◽  
Total Leaf

AbstractBamboo shoots and leaves are valuable food sources for both humans and livestock. The USDA-ARS NPGS (National Plant Germplasm System) collections hold 93 bamboo species in 20 genera. Total leaf protein, amino acid composition and elemental content for these important genetic resources had never been quantified. Lack of nutrition information hinders germplasm utilization. The above-mentioned nutritional traits were evaluated from these 93 species in this study. Leaf protein content among bamboo species ranged from 8.12 to 16.33% with an average of 12.84%. This average was higher than 9.0% observed for switchgrass leaves, but considerably lower than 32.48% in cassava leaves. For 18 quantified amino acids, there was more than a twofold variation among the samples evaluated. For 12 quantified mineral elements, there was significant variability from the low end (4.2-fold, 2.27–9.52 mg/g calcium; 4.4-fold, 56.17–246.43 µg/g sodium) to the high end (61.5-fold, 17.67–1087.0 µg/g manganese; 40.8-fold, 42.0–1713.5 µg/g aluminium). Due to their variability in leaf nutritive value, bamboo species should be carefully chosen when they are used as a feedstock. The results from this study will be useful for the bamboo industry, producers and consumers.

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