Chemical composition and nutritional quality of sea cucumbers

2010 ◽  
Vol 90 (14) ◽  
pp. 2469-2474 ◽  
Author(s):  
Jing Wen ◽  
Chaoqun Hu ◽  
Sigang Fan
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality ◽  
Sea Cucumbers

scholarly journals Commercial cuts of Pantanal caiman meat according to sex

2017 ◽  
Vol 47 (2) ◽  
Author(s):  
Vitória Regina Takeuchi Fernandes ◽  
Maria Luiza Rodrigues de Souza ◽  
Eliane Gasparino ◽  
Marcos Eduardo Coutinho ◽  
Jesuí Vergílio Visentainer ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Lipid Content ◽  
Nutritional Quality ◽  
Monounsaturated Fatty Acids ◽  
Female Tail ◽  
Lower Protein ◽  
Yield Quality ◽  
Lower Protein Content

ABSTRACT: This study evaluated the yield, color, and chemical composition of commercial cuts (tail, sirloin cut, back fillet, and thigh) of Pantanal caiman meat in both sexes. The yield of tail was higher than other cuts, and the yield of females (17.0%) was higher than males (15.9%). The thigh of males had lower protein content (20.8%) compared with other cuts. Females showed a higher lipid content in the tail (2.4%) and thigh (0.8%) compared with males (1.7% and 0.4%, respectively). The tail presented the greatest content of monounsaturated fatty acids (45.2%) and higher n6/n3 ratio (4.6). Although lightness was not different among cuts or between sexes, there were differences in color. Males have more yellowish meat compared with females. Thigh and back fillet were more reddish when compared to sirloin cut and tail, regardless of sex. In conclusion, female tail meat provided greater yield and lipid content than males, and this result was statistically significant. These findings can help producers and consumers alike, better understand yield, quality, and nutritional quality of Pantanal caiman meat.

scholarly journals Influence of stress conditions on the quality of obtained sprouts – modification of their chemical composition

2021 ◽  
Vol 13 (2) ◽  
pp. 1-12
Author(s):  
Magdalena Zielińska-Dawidziak
Keyword(s):  
Chemical Composition ◽  
Secondary Metabolites ◽  
Metal Ions ◽  
Nutritional Quality ◽  
Growth Conditions ◽  
Stress Conditions ◽  
Light Illumination ◽  
Health Promoting ◽  
Chemical Factors

Sprouts are generally accepted as a pro-healthy food. They are consumed as a source of valuable macronutrients, antioxidants, microelements, and vitamins. Changing growth conditions of sprouts enables modification of their nutritional quality, as well as their safety. Thus, in order to achieve the most desirable composition of the produced sprouts, the conditions for their production are optimized. The aim of this review is to present methods currently used to modify the nutritional quality of plant sprouts. Most scientific works focus on stress conditions inducing the synthesis of secondary metabolites, mainly antioxidants. An increase in their content is achieved after application of physical (e.g., light illumination, temperature) or chemical factors (e.g., salinity stress, phytohormones, metal ions, etc). Though the application of these modifications on a larger scale is problematic. These problems include difficulties in predicting the effect of the stressor and an increased price of the obtained sprouts. However, since it is possible to enrich sprouts with valuable health-promoting substances, these methods are still considered very promising.

scholarly journals The nutritional quality of feedstuffs used in dairy goat nutrition in Vojvodina

2019 ◽  
Vol 35 (2) ◽  
pp. 163-178
Author(s):  
Snezana Paskas ◽  
Jelena Miocinovic ◽  
Branislav Vejnovic ◽  
Zsolt Becskei
Keyword(s):  
Chemical Composition ◽  
Medicago Sativa ◽  
Protein Content ◽  
Nutritional Quality ◽  
Lignin Content ◽  
Dairy Goat ◽  
Crude Fibre ◽  
Significant Difference ◽  
Medicago Sativa L

The study was to conduct to evaluate the chemical composition and nutritive values of feedstuffs (forages and concentrate mixtures) used for dairy goats nutrition in Vojvodina. Samples were collected from six farms, including one organic farm. The results showed that the relative feed values of analyzed forages were in the range of good, medium to lower quality. Average protein content from lowest to highest for investigated forages was: corn silage (Zea Mays) (65.37-82.57g kg??DM), alfalfa haylage (Medicago sativa L.) (159.99-184.17g kg??DM), pasture (185.30g kg?? DM), and alfalfa hay (Medicago sativa L.) (167.48-203.60g kg??DM). The non-fibre carbohydrates and protein content most varied in organic hay samples (cv: 29.25% and 19.09%, respectively). Generally, feedstuffs used in organic nutrition, including organic concentrate, were of lower nutritional quality and moreover contained higher amounts of crude fibre and lignin. Especially, a high source of variation was observed in investigated concentrate mixtures for the crude protein content (p<0.0001), ranged from 135.32 to 209.87g kg??DM. Corn silages also varied substantially in their chemical composition and significant difference (p<0.05) was observed in regard to acid detergent fibre (ADF) and lignin content (ranged: ADF: 242.20-319.24g kg??DM; ADL: 27.98-52.54g kg??DM, respectively). Furthermore, pasture contained the most soluble materials during May and June and their content was related inversely to crude fibre amount. This survey highlights that investigated farms still pay insufficient attention to the quality of the feedstuff. For the development of intensive goat farming, greater emphasis should be placed on using higher quality feedstuffs, as well, standards for feed quality must be considered and established.

Chemical composition and nutritional quality of tehineh (sesame butter)

1985 ◽  
Vol 18 (1) ◽  
pp. 35-45 ◽  
Author(s):  
Wajih N. Sawaya ◽  
Muhammad Ayaz ◽  
Jehangir K. Khalil ◽  
Abdallah F. Al-Shalhat
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality

Composición química y calidad nutritiva de garbanzo (Cicer arietinum L.) fresco y endurecido después de la fermentación en estado sólido (FES)/Chemical composition and nutritional quality of fresh and hardened chickpea (Cicer arietinum L) after the solid state fermentation (SSF)

2000 ◽  
Vol 6 (3) ◽  
pp. 251-258 ◽  
Author(s):  
C. Reyes-Moreno ◽  
C.A. Romero-Urias ◽  
J. Milan-Carrillo ◽  
R.M. Gomez-Garza
Keyword(s):  
Chemical Composition ◽  
Solid State ◽  
Phytic Acid ◽  
Cicer Arietinum ◽  
Solid State Fermentation ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Cicer Arietinum L ◽  
Ssf Process

Solid state fermentation (SSF) represents a technological alternative for a great variety of legumes and cereals, or combinations of them, to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. Chickpeas (Cicer arietinum L.) are prone to develop the hardening phenomenon, also known as hard-to-cook (HTC) defect, when stored under adverse conditions of high temperature (≥ 25 °C) and high relative humidity (≥ 65%). This hard-to-cook phenomenon causes increases in cooking time, decreases in nutritional quality and deterioration of sensorial attributes of chickpea. The objective of this work was to study the effect of SSF on chemical composition and nutritional quality of fresh and hardened chickpeas. The hardening of chickpea ( Cicer arietinum L. Blanco Sinaloa 92 variety) for human consumption, was produced by accelerated storage (33-35 °C, RH = 75%, 180 days). A Rhizopus stolonifer spore suspension (1 x 106 spores/mL) was used as starter for the fermentation. The temperature and time of the SSF process were 35.8 °C and 42.7 h, respectively. The tempeh was obtained from fresh and hardened chickpea. The SSF process caused a significant increase ( p ≤ 0.05) in crude protein, true protein (19.6-19.9 to 23.2-23.4%), protein solubility, in vitro digestibility (68.6-73.1% to 79.9-80.5%), available lysine (2.19-3.04 to 3.19-4.07 g lysine/ 16 N), palmitic acid, and stearic acid, and a significant decrease ( p ≤ 0.05) in lipids, minerals, linoleic acid, phytic acid (8.82-10.73 to 2.11 g phytic acid/g dry matter), and tannins (16.1-22.4 to 3 mg catechin/g dry matter). The SSF process improved significantly the quality of fresh and hardened chickpea.

scholarly journals Influence of storage on the chemical composition of Stylosanthes hays for equine feeding

2016 ◽  
Vol 37 (2) ◽  
pp. 819 ◽  
Author(s):  
Diego Figueiredo da Costa ◽  
Aline Ferreira da Silva ◽  
Areano Ethério Moreira de Farias ◽  
Arthur Willian de Lima Brasil ◽  
Fabrine Alexandre dos Santos ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Storage Period ◽  
Climatic Conditions ◽  
Stylosanthes Guianensis ◽  
Split Plot ◽  
Dry Seasons ◽  
Plot Design

During dry seasons, equines are traditionally fed hay. However, if not prepared under favorable climatic conditions and if not properly stored, hay does not preserve its nutritional value. The aim of this research was to evaluate the chemical composition in Stylosanthes guianensis cv. Mineirão and Estilosantes Campo Grande hay varieties, used to feed equines over 225 days of storage. Treatments consisted of Stylosanthes guianensis cv. Mineirão and Estilosantes Campo Grande hay varieties, assessed at six moments of storage: 0, 45, 90, 135, 180, and 225 days. The experiment followed a completely randomized split-plot design. In the comparison between varieties, differences (P0.05) over the 225 days of storage. The storage period had little impact on the nutritional quality of the assessed hays. The Stylosanthes guianensis cv. Mineirão and, mainly, Estilosantes Campo Grande hay varieties have potential to be used in equine diet.

Chemical Composition and Nutritional Quality of Date Seeds

1984 ◽  
Vol 49 (2) ◽  
pp. 617-619 ◽  
Author(s):  
W. N. SAWAYA ◽  
J. K. KHALIL ◽  
W. J. SAFI
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality
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