Use of two fungal strains as test organisms for the evaluation of relative nutritive value in cereals and legumes

1976 ◽  
Vol 25 (3-4) ◽  
pp. 317-329 ◽  
Author(s):  
M. Mohyuddin ◽  
A. K. Kaul ◽  
T. R. Sharma ◽  
E. -G. Niemann
Keyword(s):  
Nutritive Value ◽  
Fungal Strains ◽  
Test Organisms ◽  
Relative Nutritive Value

Use ofAspergillus flavus to evaluate the relative nutritive value in cultivars of rye, wheat and triticale

1976 ◽  
Vol 27 (10) ◽  
pp. 943-950 ◽  
Author(s):  
Mirza Mohyuddin ◽  
Trilok R. Sharma ◽  
Avtar K. Kaul ◽  
Ernst G. Niemann
Keyword(s):  
Nutritive Value ◽  
Relative Nutritive Value

Mixed Culture Fermentations To Improve Nutritional Value of Corn Meal1

1988 ◽  
Vol 51 (11) ◽  
pp. 866-868
Author(s):  
M. L. FIELDS ◽  
A. AL-SHOSHAN ◽  
Y. POOSIRI
Keyword(s):  
Amino Acid ◽  
Mixed Culture ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Mixed Cultures ◽  
Corn Meal ◽  
One Step ◽  
Significant Change ◽  
Amino Acid Balance ◽  
Relative Nutritive Value

One-step fermentation involving two microorganisms inoculated at the same time and two-step fermentations involving two inoculations of different microbes at different times were used to enrich corn meal. Starch in corn meal was first hydrolyzed by amylases of B. stearothermophilus, E. fibuligera or A. oryzae followed by the growth of C. utilis. The combination of E. fibuligera and C. utilis produced a significant (P<0.05) increase in lysine, methionine, tryptophan. The relative nutritive value (%), which reflected the amino acid balance, increased significantly (P<0.05) with this sequence of microorganisms. Niacin, riboflavin, and thiamin increased significantly (P<0.05) when mixed cultures of A. oryzae and E. fibuligera in combination with C. utilis were employed. When E. fibuligera alone was grown, no significant change was observed in thiamin content but significant increases occurred in niacin and riboflavin. A. oryzae by itself produced significant (P<0.05) changes in niacin, riboflavin and thiamin.

COMPARISON OF MALE STERILE CORN AND REGULAR CORN AS SILAGE FOR DAIRY COWS

1984 ◽  
Vol 64 (2) ◽  
pp. 427-434 ◽  
Author(s):  
P. L. BURGESS ◽  
J. W. G. NICHOLSON
Keyword(s):  
Dairy Cows ◽  
Milk Fat ◽  
Dry Matter ◽  
Nutritive Value ◽  
Corn Silage ◽  
Dry Matter Intake ◽  
Soluble Carbohydrate ◽  
Male Sterile ◽  
Relative Nutritive Value ◽  
Corn Hybrid

The relative nutritive value of male sterile corn silage (23.7% dry matter) and regular corn silage (26.5% dry matter) was determined with lactating dairy cows during three consecutive crop years. The regular corn hybrid had 25% of the kernels removed by black birds prior to harvesting. Grain was fed according to milk production (1 kg/2.75 kg milk) and silage was offered ad libitum as the only forage. Dry matter, soluble carbohydrate and insoluble nitrogen percentages were lower while crude protein and acid detergent fiber levels were higher in the male sterile corn silage. Apparent digestibilities of dry matter, nitrogen and energy determined with sheep were not different between silages. Silage dry matter intake and total dry matter intake were higher (P < 0.05) for cows fed regular corn silage in only one of the three trials. Actual milk, 4% fat-corrected milk yields and milk fat and protein percentages were not affected by silage treatment. Key words: Male sterile corn, silage, dairy cows

THE EFFECT OF HEATING, THE PRESENCE OF ANTIOXIDANTS, AND THE LEVEL AND MELTING POINT OF THE FAT COMPONENT ON THE NUTRITIONAL VALUE OF DIETS AS INDICATED IN RAT FEEDING TESTS

1945 ◽  
Vol 23e (4) ◽  
pp. 131-137 ◽  
Author(s):  
E. W. Crampton ◽  
M. F. Mills
Keyword(s):  
Body Weight ◽  
Melting Point ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Cottonseed Oil ◽  
Fat Content ◽  
Melting Points ◽  
White Rats ◽  
Relative Nutritive Value

Male white rats were fed baked and unbaked diets containing blended cottonseed oil of two different melting points (45° and 57 °C) with and without antioxidant. The fat was incorporated in the diets at 4 and 16% levels. The relative nutritive value of the diets was measured by growth of rats, digestibility of the diet, and the proportion of fat deposited in the livers and carcasses.The digestibility of the fat decreased as the melting point increased from 45 °C to 57 °C The addition of 0.1% nordihydroguairetic acid to the fat showed no effect on the nutritive value of the diets. Increasing the fat content of the diet from 4 to 16% resulted in a decline in body weight that can be accounted for only on the assumption of poor utilization of fat. Heating the diet lowers its efficiency for rats.

scholarly journals On the Relative Nutritive Value of Protein in Several Kinds of Food

1971 ◽  
Vol 29 (5) ◽  
pp. 195-202
Author(s):  
Nobuo Matsuno ◽  
Masako Iwaya ◽  
Katsue Saito ◽  
Einosuke Tamura
Keyword(s):  
Nutritive Value ◽  
Relative Nutritive Value

Nutritional Improvement of Corn Meal by Fermentation by Bacillus licheniformis and Enterobacter cloacae1

1990 ◽  
Vol 53 (3) ◽  
pp. 245-248 ◽  
Author(s):  
MARION L. FIELDS ◽  
FU GEN YOA
Keyword(s):  
Bacillus Licheniformis ◽  
Nutritive Value ◽  
Enterobacter Cloacae ◽  
Mixed Cultures ◽  
Lysine Content ◽  
Corn Meal ◽  
Fermentation Time ◽  
Nutritional Improvement ◽  
Tryptophan Content ◽  
Relative Nutritive Value

Fermentation of corn meal by Bacillus licheniformis strain 6 significantly (P&lt;0.05) increased the percent relative nutritive value (%RNV). Both B. licheniformis strain 6 and Enterobacter cloacae strain 18 significantly (P&lt;0.05) increased the methionine and tryptophan content. Only E. cloacae increased the lysine content. Both bacteria increased total folacin significantly (P&lt;0.05). A pH of 7–8, a temperature of 35°C, and a fermentation time of 4–6 days resulted in higher yields of total folacin than other combinations of conditions. Mixed cultures of the two bacteria increased lysine, methionine, tryptophan, and total folacin (P&lt;0.05) when compared to nonfermented corn meal.

OVIPOSITION AND LARVAL DEVELOPMENT OF THE RED FLOUR BEETLE AND THE RUSTY GRAIN BEETLE ON GROUND AND BALL-MILLED KERNELS OF VARIOUS CEREAL CULTIVARS

1988 ◽  
Vol 68 (3) ◽  
pp. 617-626 ◽  
Author(s):  
N. D. G. WHITE ◽  
S. R. LOSCHIAVO
Keyword(s):  
Durum Wheat ◽  
Larval Development ◽  
Tribolium Castaneum ◽  
Egg Production ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Egg Laying ◽  
Cryptolestes Ferrugineus ◽  
Environmental Indices ◽  
Relative Nutritive Value

Oviposition and larval development of Tribolium castaneum (Herbst) and Cryptolestes ferrugineus (Stephens) were used as criteria of the nutritional value of 28 ground or 29 ball-milled cultivars of two-rowed barley, six-rowed barley, oat, triticale, durum and common wheat for these insects. Oviposition by individual adult T. castaneum, on 28 ground cultivars, was lowest only on Benito wheat and all oat except Terra (hulless). On 29 ball-milled cultivars, Coulter and Medora durum wheat were optimal for egg production while the least number of eggs was produced on Glenlea (wheat), TR 212 and 219 (two-rowed barley), Bonanza and Conquest (six-rowed barley) and all oat. Oviposition by C. ferrugineus on ball-milled cultivars was also optimal on durum wheat and was lowest on all oat. The pattern of egg laying for both species over three 4-d periods varied with the payability and texture of the ground and ball-milled cultivars. Rate of larval development for T. castaneum on three ball-milled oat and three durum wheat cultivars was slower on oat than on durum wheat and C. ferrugineus larvae rarely survived on oat; there were no significant differences among the cultivars of a crop. Environmental indices based on time to pupation and oviposition indicated the relative nutritive value of the various cereals and cultivars to both insect species.Key words: Oviposition, development, Ball-milled, Cereal, Tribolium castaneum, Cryptolestes ferrugineus

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