Effects of abomasal infusions of sodium caseinate, soya-protein isolate and a water extract of fish meal on the utilisation of nitrogen by dairy cows

1992 ◽  
Vol 60 (1) ◽  
pp. 131-133 ◽  
Author(s):  
Jai-Jun Choung ◽  
David G. Chamberlain
Keyword(s):  
Dairy Cows ◽  
Fish Meal ◽  
Water Extract ◽  
Sodium Caseinate ◽  
Protein Isolate ◽  
Soya Protein ◽  
Soya Protein Isolate

Effects of Abomasal Infusions of Casein, Soya-Protein Isolate and a Water-Extract of Fish Meal on the Utilization of Nitrogen in Dairy Cows Receiving a Silage-Based Diet

1992 ◽  
Vol 1992 ◽  
pp. 201-201
Author(s):  
Jai-Jun Choung ◽  
David G. Chamberlain
Keyword(s):  
Amino Acid ◽  
Dairy Cows ◽  
Dairy Cow ◽  
Fish Meal ◽  
Water Extract ◽  
Protein Isolate ◽  
Soya Protein ◽  
Soya Protein Isolate ◽  
Balance Study ◽  
Lactating Cows

When different protein sources are infused direct into the abomasum of the dairy cow, the pattern of utilization of the amino acid-N supplied might be expected to be influenced by the amino acid composition of the infused protein. This suggestion was examined in a nitrogen-balance study with lactating cows.

Effects on milk yield and composition of intra-abomasal infusions of sodium caseinate, an enzymic hydrolysate of casein or soya-protein isolate in dairy cows

1993 ◽  
Vol 60 (2) ◽  
pp. 133-138 ◽  
Author(s):  
Jai-Jun Choung ◽  
David G. Chamberlain
Keyword(s):  
Amino Acid ◽  
Dairy Cows ◽  
Milk Yield ◽  
Latin Square ◽  
Sodium Caseinate ◽  
Protein Isolate ◽  
Soya Protein ◽  
Soya Protein Isolate ◽  
Body Tissues ◽  
Amino Acid Mixtures

SummarySix lactating dairy cows receiving a diet of grass silage and barley were given the following treatments as infusions into the abomasum, in a replicated 3 × 3 Latin square with 10 d periods: sodium caseinate (C), an enzymic hydrolysate of casein (CH) and soya-protein isolate (SPI). The C and CH treatments supplied ~ 185 g/d and the SPI treatment ~ 160 g/d of amino acids. Milk yield was similar for all treatments. Yields of milk protsein were 605, 604 and 582 (P > 0·05) g/d for C, CH and SPI respectively. For C, CH and SPI respectively, concentrations (g/kg) of fat were 39·6, 45·7 and 41·9 and yields (g/d) of fat were 790, 931 and 827; values for CH were significantly (P < 0·01) higher than for either of the other treatments. It is concluded that the form in which amino acid residues of casein are supplied to the abomasum (protein v. peptide–amino acid mixtures) can influence the partition of use of nutrients between body tissues and the mammary gland.

The effects of postruminal supplements of casein and of soya-protein isolate with or without additional amino acids on silage intake and milk production in dairy cows

1992 ◽  
Vol 1992 ◽  
pp. 202-202
Author(s):  
Jai-Jun Choung ◽  
David G. Chamberlain
Keyword(s):  
Amino Acids ◽  
Dairy Cows ◽  
Milk Production ◽  
Protein Isolate ◽  
Soya Protein ◽  
Soya Protein Isolate ◽  
Grass Silage ◽  
Feeding Trials ◽  
Bean Meal ◽  
Soya Bean Meal

When the proteins are given direct into the abomasum of dairy cows receiving diets based on grass silage, casein produces much greater responses of milk production than do equivalent amounts of soya-protein (Choung and Chamberlain 1991a, b). However, the cause of these differences of response is not known. In feeding trials, supplementation of silage diets containing soya bean meal with rumen-protected forms of the amino acids thought to be most limiting, methionine and lysine, has been without effect (Girdler et al 1988).

Evaluation of an enzymatically treated soya protein in the diet of weaned pigs

1994 ◽  
Vol 1994 ◽  
pp. 160-160
Author(s):  
C A Weeks ◽  
BG Miller ◽  
L Green ◽  
S Rizvi ◽  
C Beck ◽  
...  
Keyword(s):  
Milk Proteins ◽  
Protein Isolate ◽  
Soya Protein ◽  
Test Diet ◽  
Soya Protein Isolate ◽  
Commercial Farms ◽  
Main Protein ◽  
Soya Proteins ◽  
Set Up ◽  
Experimental Pigs

Soya proteins can provoke an immune response and cause diarrhoea in pigs weaned at 3 weeks of age. An enzymatically treated soya protein isolate (NURISH protein) did not have these effects in isolator reared experimental pigs (Miller et al 1992). A blind trial on 4 commercial farms was set up to evaluate NURISH as an alternative to conventional protein sources.On each farm 120 pigs (in 2 or 3 replicates) were fed either a typical commercial weaner diet containing cereals, fishmeal, milk proteins and full fat soya (the control) or a test diet matched for protein (22% CP), lysine (1.6%) and energy (DE 15.1 MJ/kg) with NURISH as the main protein source. Prophylactic antibiotics were not used.

Polyurethane/Soya Protein Isolate Green Composites: Spectral, Microstructural, Thermal, Swelling, and Biodegradation Behaviors

2016 ◽  
Vol 37 (2) ◽  
pp. 399-410
Author(s):  
B. S. Madhukar ◽  
D. G. Bhadre Gowda ◽  
K. Hemalatha ◽  
R. Somashekar ◽  
  Siddaramaiah
Keyword(s):  
Protein Isolate ◽  
Soya Protein ◽  
Green Composites ◽  
Soya Protein Isolate

scholarly journals INVESTIGATION OF FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF SOYA PROTEIN

2018 ◽  
Vol 5 ◽  
pp. 39-43
Author(s):  
Oksana Kochubei-Lytvynenko ◽  
Olha Yatsenko ◽  
Nataliia Yushchenko ◽  
Ulyana Kuzmyk
Keyword(s):  
Protein Isolate ◽  
Soya Protein ◽  
Variable Velocity ◽  
Technological Properties ◽  
Technological Parameters ◽  
Soya Protein Isolate ◽  
Process Duration ◽  
Limit Stress ◽  
Storage Term ◽  
Soya Isolate

There was offered and grounded the use of functional technological properties of the soya protein isolate in the technology of oil pasts. It will allows to increase the balance of the oil past composition additionally and will favor the decrease of extracting moisture during the storage term. There was studied the dynamics of a gradient of the limit stress of soya protein: hydrated soya protein, hydrated soya protein with the temperature processing, hydrated soya protein with the preliminary keeping during 24 h, hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 5 min, hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 10 min; hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 15 min. It was established, that the hydrated isolate of soya protein is a plastic system, has enough strength. The limit stress parameter at the variable velocity of deformation of model samples determines optimal technological parameters of preparing the soya isolate: hydromodule – 1: 8, temperature processing – (82±2) °С, process duration 10 min with preliminary keeping during 24 hours. As a result of the studies, there were demonstrated technological parameters of preparing the soya protein isolate for obtaining the oil past by the direct mixing with the oil base.

Non-spinneret formation and functional properties of fibrous texturates based on a liquid two-phase system water-casein-soya protein isolate

Nahrung/Food ◽  
1988 ◽  
Vol 32 (7) ◽  
pp. 669-678 ◽  
Author(s):  
V. V. Suchkov ◽  
V. Ya. Grinberg ◽  
T. M. Bikbov ◽  
G. Muschiolik ◽  
H. Schmandke ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Isolate ◽  
Soya Protein ◽  
Phase System ◽  
Soya Protein Isolate ◽  
Two Phase ◽  
System Water
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