Effects of methionine as free amino acid and dipeptide on productive efficiency and meat quality of broilers under acute and chronic heat stress

2021 ◽  
Author(s):  
Fabiana Cristina Belchior de Sousa ◽  
Ana Paula Del Vesco ◽  
Vittor Zancanela ◽  
Thais Pacheco Santana ◽  
Angélica de Souza Khatlab ◽  
...  
Keyword(s):  
Heat Stress ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Meat Quality ◽  
Free Amino ◽  
Productive Efficiency

scholarly journals Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage

Foods ◽  
2018 ◽  
Vol 7 (9) ◽  
pp. 132 ◽  
Author(s):  
Mehdi Triki ◽  
Ana Herrero ◽  
Francisco Jiménez-Colmenero ◽  
Claudia Ruiz-Capillas
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Biogenic Amine ◽  
Free Amino Acids ◽  
Free Amino ◽  
Behavior Pattern ◽  
Chicken Breast ◽  
Total Free Amino Acids

This paper studies the changes that occur in free amino acid and biogenic amine contents of raw meats (beef, pork, lamb, chicken and turkey) during storage (2 °C, 10 days). The meat cuts samples were harvested from a retail outlet (without getting information on the animals involved) as the following: Beef leg (four muscles), pork leg (five muscles), lamb leg (seven muscles), turkey leg (four muscles), and chicken breast (one muscle). Meat composition varied according to meat types. In general, pH, microbiology counts, biogenic amine (BA), and free amino acid (FAA) contents were also affected by meat types and storage time (p < 0.05). Chicken and turkey presented the highest levels (p < 0.05) of FAAs. Total free amino acids (TFAA) were higher (p < 0.05) in white meats than in red ones. The behavior pattern, of the total free amino acids precursors (TFAAP) of Bas, was saw-toothed, mainly in chicken and turkey meat during storage, which limits their use as quality indexes. Spermidine and spermine contents were initially different among the meats. Putrescine was the most prevalent BA (p < 0.05) irrespective of species. In general, chicken and turkey contained the highest (p < 0.05) levels of BAs, and TFAAP of BAs. In terms of the biogenic amine index (BAI), the quality of chicken was the worst while beef meat was the only sample whose quality remained acceptable through the study. This BAI seems to be more suitable as a quality index for white meat freshness than for red meat, especially for beef.

The source of protein in calf diets. II. Meat meal quality

1967 ◽  
Vol 18 (1) ◽  
pp. 157 ◽  
Author(s):  
J Leibholz ◽  
FP Moss
Keyword(s):  
Amino Acid ◽  
Blood Plasma ◽  
Free Amino Acid ◽  
Free Amino ◽  
Feed Utilization ◽  
Meat Meal ◽  
Meal Quality ◽  
Significant Difference ◽  
Different Sources

In experiments designed to study the effect of the quality of meat meal on growth and efficiency of feed utilization, diets containing meat meals from six different sources were given to 78 male Friesian calves between 5 and 11 weeks of age, 19 calves between 11 and 17 weeks of age, and 168 chickens. The source of meat meal resulted in a significant difference in liveweight gain in the calves; this was related to the calcium and cystine contents of the meat meals. For chickens the effect of meat meal source was dependent on the formulation of the diets. The free amino acid, ammonia, and urea concentrations in the blood plasma of both species are presented.

Commercial Saccharomyces cerevisiae as a starter culture in “Wanergao”: A traditional fermented food in China

2020 ◽  
pp. 108201322094176
Author(s):  
Xuefeng Zeng ◽  
Weiyang Wan ◽  
Laping He ◽  
Li Deng ◽  
Jin Fan
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Starter Culture ◽  
Amino Acid Content ◽  
Fermented Food ◽  
Control Group ◽  
Restoring Force

To explore the effect of commercial Saccharomyces cerevisiae on the quality of traditional “Wanergao” for reasonable consuming guidance, the dominant microbes, physicochemical property, free amino acid content, texture, and sensory properties during fermentation of “Wanergao” were illustrated in this paper. Compared with the samples in the control group, “Wanergao” samples in the two groups that were subjected to S. cerevisiae inoculation had weaker acidity (the pH values dropped from 4.39 ± 0.08 to 4.36 ± 0.07 and 4.36 ± 0.07 within 2 h during fermentation), higher fermenting rate (volume increased from 100 ± 1.31 to 305 ± 4.61 and 316 ± 4.93 mL separately within 3 h), and the dominant lactic acid bacteria and yeast being leukonid and S. cerevisiae. More amylose, ethanol, and free amino acid were detected in “Wanergao” produced with S. cerevisiae inoculation compared with “Wanergao” produced by sourdough. The two kinds of “Wanergao” presented various hardness (2318 ± 112, 2279 ± 103), springiness (0.76 ± 0.03, 0.71 ± 0.03), chewiness (1.43 ± 0.05, 1.41 ± 0.06), and cohesiveness (0.68 ± 0.03, 0.62 ± 0.03) after fermentation. The result of sensory analysis revealed that “Wanergao” in the S. cerevisiae group had higher elasticity, aroma, and restoring force. The experiment demonstrated that “Wanergao” produced by using S. cerevisiae is a kind of fermented rice product with rich fragrance, high amount of nutrients, and strong elasticity.

scholarly journals EFFECTS OF CONCENTRATIONS OF CULTURE SOLUTION IN HYDROPONICS ON YIELD. QUALITY. AND STORABILITY OF HERBS

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 650f-650
Author(s):  
Kazuhiro Abe ◽  
Takashi Iwata
Keyword(s):  
Ascorbic Acid ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Culture Solution ◽  
Sensory Test ◽  
Chlorophyll Contents ◽  
Yield Quality

Concentrations of culture solution in hydroponics were changed for the purpose of improving the quality of herbs. Culture solution containing Ca(NO3)2·4H20:45g. KNO3:36g. MgSO4·7H20:22. 5g. NH4H2PO4:6. 75g, and Fe-EDTA:6. 67g in \batchmode \documentclass[fleqn,10pt,legalpaper]{article} \usepackage{amssymb} \usepackage{amsfonts} \usepackage{amsmath} \pagestyle{empty} \begin{document} \(45{\ell}\) \end{document} water was defined as 1 unit solution. Japanese honewort (Cryptotaenia japonica Hassk). soup celery (Apium graveolens L. var. dulce DC.). and parsley grown with 2 unit solution showed higher contents of ascorbic acid(ASA). phenols, free amino acid, and chlorophyll than those grown with 1 unit, but they showed lower yields and shorter shelf lives. Lowering the concentration of solution to 2/3 unit resulted in the increase of yield of peppermint, sage, basil, and perilla (Perilla frutescens Britton) and the decrease of ASA and chlorophyll contents. Shelf lives of berbs with 2/3 unit were longer than those with 1 unit. The smell of herbs tested in this experiment was not affected significantly in sensory test by the change of concentration of solution.

scholarly journals Detection and analysis of free amino acids in waxy maize DH lines by HPLC in north-east China

2019 ◽  
Vol 48 (4) ◽  
pp. 989-1000
Author(s):  
Long Jiang ◽  
Haiyan Yu ◽  
Dianyuan Chen ◽  
Xiaoming Yu ◽  
Hui Xu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acid Content ◽  
Waxy Maize ◽  
North East ◽  
Dh Lines

Composition of free amino acid in waxy maize DH lines was analysed and the nutritional quality of waxy maize germplasm resources was evaluated by o-phthaladehyde (OPA) pre-column derivatization reversed-phase high performance liquid chromatography (HPLC). Results obtained showed that there were at least 14 kinds of free amino acids, DH57 line had the highest (25.185 mg/g), and DH21 line had the lowest (6.203 mg/g) and the average was 12.226 mg/g. The contents of essential amino acids varied from 2.59 to 14.09 mg/g, accounting for 29.55 - 75.64% of the total free amino acids. The quality of free amino acids was evaluated by comprehensive indices with principal component analysis and the first top three DH lines were DH57, DH59 and DH55. The contents of free amino acids in 60 waxy maize DH lines had obvious genetic diversity. As to the free amino acid content, the amino acids quality of DH57, DH59 and DH55 were the best, while DH21 was the worst. Results provide a theoretical guidance for the cultivation of new varieties of waxy maize with good quality.

Digestive efficiency, free amino acid pools and quality of growth performance in Atlantic salmon (Salmo salar L.) affected by light regimes and vaccine types

2008 ◽  
Vol 35 (2) ◽  
pp. 255-272 ◽  
Author(s):  
Krisna Rungruangsak-Torrissen ◽  
Jan Sunde ◽  
Arne Erik Berg ◽  
Ulla Nordgarden ◽  
Per Gunnar Fjelldal ◽  
...  
Keyword(s):  
Amino Acid ◽  
Atlantic Salmon ◽  
Growth Performance ◽  
Free Amino Acid ◽  
Salmo Salar ◽  
Free Amino ◽  
Digestive Efficiency ◽  
Light Regimes ◽  
Free Amino Acid Pools
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