Nurtitional evaluation of meat meals for poultry. III. Association of chick growth with the bone, calcium, and protein contributed by meat meals to diets, and the effect of mineral and vitamin plus antibiotic supplementation

1965 ◽  
Vol 16 (2) ◽  
pp. 243 ◽  
Author(s):  
BS Sathe ◽  
GL McClymont
Keyword(s):  
Soybean Meal ◽  
Protein Quality ◽  
Growth Promotion ◽  
Calcium Content ◽  
Ash Content ◽  
Chick Growth ◽  
Meat Meal ◽  
Bone Ash ◽  
High Calcium ◽  
Growth Promoting

Experiments were conducted to study the effect on chick growth of equalizing the bone, bone ash, or calcium contents of diets based on wheat plus skim milk and containing high or low quality meat meals with and without soybean meal, and of supplementing these diets with minerals and with vitamins plus antibiotic. Bone or ash content was the major cause of variation in the growth of chicks on diets in which meat meal provided about 35% and soybean meal about 22% of the total dietary protein, but not on diets in which meat meals provided about 57% of the protein. The first type of diet gave significantly faster growth than the second type, but this was not due to the lower bone or calcium content of the first type. The results are interpreted as indicating that when meat meals provided a major proportion of the protein, protein quality rather than the bone or ash content of the diets was the major cause of variation in growth. As supplementation with bone ash, or bone with the same ash content, or with calcium carbonate with the same calcium content, depressed growth equally, it was concluded that the main cause of depressed growth on diets containing high levels of added bone was the high calcium content of the diets. Though supplementation of some low quality meat meal diets with minerals, with or without vitamins plus antibiotic, slightly increased growth rates, the variation in growth-promoting ability between diets containing high and low quality meat meals was not appreciably reduced. The experiments confirmed previous indications that the growth-promoting ability of a meat meal included in chicken diets is mainly the resultant of any growth depression due to excess calcium and growth promotion due to the contribution of essential amino acids.

Nutritional evaluation of meat meals for poultry. IV. Prevention of growth depression from high levels of bone or calcium by vitamin and antibiotic supplementation

1965 ◽  
Vol 16 (3) ◽  
pp. 491 ◽  
Author(s):  
BS Sathe ◽  
GL McClymont
Keyword(s):  
Fatty Acids ◽  
Calcium Carbonate ◽  
Essential Fatty Acids ◽  
Skim Milk ◽  
Calcium Content ◽  
Total Calcium ◽  
Growth Depression ◽  
Nutritional Evaluation ◽  
Meat Meal ◽  
Bone Ash

Experiments were conducted to determine the reason for depressed growth in chickens when high levels of bone, bone ash, or calcium were added to diets based on wheat, skim milk, and soybean and/or meat meal, and containing a basal supplement of vitamins and an antibiotic. The growth depression was not due to energy dilution of the diet, nor to an induced deficiency of essential fatty acids or minerals. The growth rates of pair-fed groups of chickens indicated that about half the growth depression was due to a reduced food intake. Depression of appetite and growth was completely prevented by further vitamin . plus antibiotic supplementation of diets containing added bone, bone ash, or calcium carbonate up to a total calcium content of c. 2.5%, but not when calcium exceeded this level. Additions of either vitamins or antibiotics alone produced responses but were not as effective as in combination.

VARIABILITY IN THE NUTRITIVE VALUE OF FISH MEALS FOR GROWING CHICKENS

1957 ◽  
Vol 37 (1) ◽  
pp. 58-63 ◽  
Author(s):  
T. M. MacIntyre
Keyword(s):  
Nutritive Value ◽  
Fish Meal ◽  
Protein Quality ◽  
Chick Growth ◽  
Commercial Fish ◽  
Growth Method ◽  
Growth Promoting

Studies were made of the variation in quality of commercial fish meals produced in the Atlantic Provinces of Canada. A chick growth method was used for estimating the protein quality of the fish meals. Forty different samples of fish meal were tested. Results indicate that there is considerable variation in the growth-promoting qualities of commercial fish meals. This variation in growth appears to be due to variation in the protein quality of the fish meals.

Nutritional evaluation of meat meals for poultry. I. Variation in quality and its association with chemical composition and ash and lipid factors

1964 ◽  
Vol 15 (1) ◽  
pp. 200 ◽  
Author(s):  
BS Sathe ◽  
RB Cumming ◽  
GL McClymont
Keyword(s):  
Crude Protein ◽  
Nutritional Value ◽  
Growth Response ◽  
Total Protein Content ◽  
Feed Conversion ◽  
Chick Growth ◽  
Or Efficiency ◽  
Meat Meal ◽  
Growth Promoting ◽  
Toxic Factors

On the basis of chick growth and efficiency of feed conversion, wide variation in the nutritional value of Australian meat meals has been observed, with all samples inferior in value to imported fish meal. No necessary relationship was observed between the crude protein and fat contents of the meals and the chick growth-promoting ability or efficiency of feed conversion. Small variations in growth response were significantly associated with the amount of ash contributed by meat meals to diets. However, ash was not the major cause of the differences between high and low quality meals. The addition of ash or ether extract from low quality meat meal to high quality meal did not indicate the presence of growth-depressing or toxic factors in these fractions. The results are interpreted as indicating that neither total protein content, ash content, or lipid content, nor ash or lipid toxic factors was the main cause of variation in the nutritional value of the meat meals studied.

A nutritional evaluation of diets containing meat meal for growing pigs. 4. Differences in growth of pigs on different meals and in chemical and chick tests of these meals

1970 ◽  
Vol 10 (45) ◽  
pp. 384 ◽  
Author(s):  
ES Batterham ◽  
MB Manson ◽  
HC Kirton
Keyword(s):  
Chemical Composition ◽  
Feed Intake ◽  
Crude Protein ◽  
Dietary Calcium ◽  
Growing Pigs ◽  
Chick Growth ◽  
Meat Meal ◽  
Available Lysine ◽  
Growth Promoting ◽  
The Relationship

Experiments were conducted to estimate the variability in growth promoting ability of seven meat meals (MM) or meat and bone meals (MBM) for pigs and the relationship between pig growth and chemical or chick tests. The meals were fed as the sole protein supplement in wheat-based diets to Large White pigs over the 18-73 kg growth phase. The diets were fed at the restricted rate of 7.2 g crude protein and approximately 114 kcal digestible energy per kg liveweight per day. The nitrogen retention of pigs and dry and organic matter digestibilities of the diets were determined. With the nutritional regime adopted, there was little difference (12 per cent) in the growth promoting ability of the seven diets for pigs, with one brand inferior to the other six. This difference appeared to be due to lower protein quality. The seven meals varied considerably in chemical composition (bone content 22-55 per cent, crude protein 45-59 per cent). There appeared little relationship between chemical composition of the diets and their growth promoting ability. Dietary calcium levels varied from 1.6-3.0 per cent but there was no apparent effect of calcium level on pig growth. 'Available' lysine levels in the meal varied from 3.1-3.7 per cent with the inferior meal having the lowest available lysine content. All diets contained considerable quantities of minerals as a result of the inclusion of MM or MBM and the diets contained the estimated requirements of pigs for major minerals. There was little relationship between chick growth on the seven diets and pig growth (r = 0.11). Chick growth was correlated with dietary calcium (r = -0.72) and feed intake (r = 0.64). When the diets were equalized for calcium, the relationship between chick growth and pig growth increased (r = 0.62). The results indicated that the calcium content of a meal was a major factor affecting its growth promoting ability for chicks but not for pigs. As the depressed chick growth was associated with lowered feed intake under ad lib. feeding, it was possible that the restricted feeding of the diets to the pigs minimized the development of depressing effects of calcium.

THE NUTRITIVE VALUE OF CANADIAN MEAT MEALS FOR CHICKS

1966 ◽  
Vol 46 (3) ◽  
pp. 171-175 ◽  
Author(s):  
J. R. Aitken ◽  
J. Biely ◽  
J. T. Sell ◽  
A. R. Robblee ◽  
D. C. Hill
Keyword(s):  
Soybean Meal ◽  
Nutritive Value ◽  
Control Diet ◽  
Primary Source ◽  
Chick Growth ◽  
Meat Meal ◽  
Body Weights ◽  
The Individual

Chick growth trials were conducted by five cooperating laboratories on five meat meals obtained from widely separated sources across Canada. The meat meals were tested by feeding them individually at a level of 12% in a broiler starter diet. There were three battery brooder pens of 15 male chicks each per ration at each of five locations, in two successive trials.Mean body weights at 4 weeks of age over all locations combined were in all cases lower on the meat meal diets than on a control diet containing no meat meal but using soybean meal as a primary source of protein. Growth on the meat meal diets ranged from 88% to 96% of that on the control diet in trial 1, and from 92% to 98% in trial 2. At the individual locations, there were 5 instances out of 50 in which growth on a meat meal diet exceeded that on a control diet.

The Characteristics of Nugget Fortified Calcium From Chicken Eggshell Powder

2020 ◽  
Vol 7 (1) ◽  
pp. 39
Author(s):  
Made Gde Wisnu Merta ◽  
Ni Made Wartini ◽  
I Made Sugitha
Keyword(s):  
Fast Food ◽  
Ph Value ◽  
Calcium Content ◽  
Ash Content ◽  
Raw Material ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
High Calcium ◽  
Characteristics Analysis ◽  
Chicken Eggshell

Nugget is favorite fast food, which contain a high cholesterol and low in minerals such as calcium. Chicken eggshell is an idle resource, which contain high calcium. Fortification of calcium sources from chicken eggshell powder is a good innovation to increase the nutritional value of nuggets, and utilizing of idle resources that are currently not properly managed. The purpose of this research was to determine the effect of additional chicken eggshells powder as calcium fortification to the characteristics of nuggets, and percentage of additional chicken eggshell powder to produce the best nuggets. This research was an experimental study using a Completely Randomized Design with the treatment of additional chicken eggshell powder for nuggets. The treatment carried out with five levels of 0%, 5%, 10%, 15%, and 20%, by weight of the nugget raw material. Each treatment was repeated three times. The results of physical, chemical, and organoleptic characteristics analysis showed that the additional of chicken eggshell powder has a significant effected to the water content, ash content, protein content, calcium content, taste, and texture, but did not significant affected the fat content, pH value, hardness level, color, and flavor of the nuggets. Based on the results of the effectiveness test, the best treatment in this research was the addition of 5% chicken eggshell powder. The addition of chicken eggshell powder can significantly increase calcium and ash content of the nuggets, but  significantly decrease taste and texture of the nuggets. The addition of 5% chicken eggshell powder produced the best nuggets.

The Potential of Engay Food Enriched with Asian Scallops Flour for Dysphagia Food Alternative

2021 ◽  
Vol 3 (1) ◽  
pp. 1-15
Author(s):  
Safira Firdaus ◽  
Siti Aminah ◽  
Nurrahman Nurrahman
Keyword(s):  
Water Content ◽  
Elderly People ◽  
Nutritional Value ◽  
Calcium Content ◽  
Ash Content ◽  
Main Ingredient ◽  
Scallop Shell ◽  
Red Color ◽  
High Calcium ◽  
Scallop Shells

Engay food is a Japanese term for a modified texture food for elderly people with dysphagia. The enrichment of the nutritional value of food is carried out by adding the calcium found in the scallop shells. This study aimed to investigate the chemical, physical, and sensory properties of engay food enrich with scallop shell flour. The food formulation consisted of milkfish and the addition of scallop shell flour as much as 0%, 2%, 4%, 6%, and 8% of the basic ingredients with 5 repetitions. The result showed, the best formulation of engay food from chemical, physical, and sensory was the concentration of 4% scallop shell flour with the calcium content of 0.099 mg / 100g, water content 68.97%, ash content 0.98%, fat 1.39%, protein 9.00%, carbohydrates 19.66% and contains 562 cal / 100g. L* 30.8, a* 2.4, b* 13.9, °Chroma 14.07, and °Hue 80.27 with the type of yellow-red color, cohesiveness value 0.334 J / m2, adhesion value 0.034 mJ, and gumminess value 206.176 N/m2. High calcium engay food with milkfish as the main ingredient can be used as an alternative food for elderly people with dysphagia because it meets the requirements for food categories level 4-5 based on IDDSI recommendation.

scholarly journals Fortifikasi Kalsium dan Fosfor pada Crackers dengan Penambahan Tepung Tulang Ikan Bandeng (Chanos chanos) [Calcium and Phosfor Fortification of Crackers by Using Milkfish Bone (Chanos chanos)]

2019 ◽  
Vol 11 (1) ◽  
pp. 49
Author(s):  
Imra Imra ◽  
Mohammad Fadnan Akhmadi ◽  
Diana Maulianawati
Keyword(s):  
Moisture Content ◽  
Phosphorus Content ◽  
Calcium Content ◽  
Proximate Analysis ◽  
Ash Content ◽  
Chanos Chanos ◽  
High Calcium ◽  
Aas Method ◽  
Calcium And Phosphorus ◽  
And Control

AbstrakKalsium dan fosfor merupakan unsur yang penting yang dibutuhkan untuk perkembangan dan pertumbuhan. Tulang bandeng diketahui memiliki kandungan kalsium dan fosfor yang tinggi. Tujuan dari penelitian ini adalah mengetahui proksimat dan kandungan kalsium dan fosfor pada crackers yang difortifikasi dengan tepung tulang ikan bandeng. Fortifikasi crackers tepung tulang ikan bandeng menggunakan 4 perlakuan yakni presto, kukus, segar dan kontrol. Analisis proksimat meliputi kadar air, kadar abu, lemak, protein dan karbohidrat menggunakan metode AOAC (2005) dan analisis kandungan fosfor dan kalsium menggunakan metode AAS. Kandungan kalsium dan fosfor crakers tepung tulang masing-masing berkisar 88916-119730 mg/kg dan 2,2 mg/kg - 7,4 mg/kg. Nilai proksimat meliputi kadar air 12,26 – 14,42%, kadar abu 16,12 – 21,67%, protein 0,626 – 7,304%, lemak 4,0 – 4,8% dan karbohidrat 37,64 – 41,88%. Fortifikasi tepung tulang bandeng meningkatkan nilai proksimat, kalsium, dan fosfor pada crackersAbstractCalcium and phosphorus are important elements needed for development and growth. Milkfish is known to have high calcium and phosphorus content. The aim of study was to determine the proximate, and the content of calcium and phosphorus in crackers fortification with milkfish bone flour. Cracker fortification with milkfish bone flour consists of four treatments were presto, steamed, fresh and control. Proximate analysis includes water, ash, fat, protein and carbohydrates using the method (AOAC 2005) and analysis of phosphorus and calcium content using the AAS method. Calcium and phosphorus content bone flour crackers range respectively 88916-119730 mg/kg and 2.2 mg/kg – 7.4 mg/kg. Moisture content 12.26 – 14.42%, ash content 16.12 – 21.67%, protein 0.626- 7.304%, fat 4.0 – 4.8% and carbohydrates 37.64 – 41.88%. Fortification of milkfish flour increases the proximate, calcium, and phosphorus value in crackers.

Variasi Penambahan Tepung Daun Kelor (Moringa Oleifera Lam.) pada Pembuatan Flakes Ditinjau dari Sifat Fisik, Sifat Organoleptik dan Kadar Kalsium

2017 ◽  
Vol 19 (1) ◽  
pp. 31-35
Author(s):  
Frieda Rosita Majid ◽  
Nur Hidayat ◽  
Waluyo Waluyo
Keyword(s):  
Physical Characteristic ◽  
Nutritional Value ◽  
Calcium Content ◽  
Organoleptic Characteristics ◽  
High Calcium ◽  
Randomized Experimental Design ◽  
Leaf Powder ◽  
The Difference ◽  
The Tropics ◽  
Moringa Oleifera Lam

Background:Moringa (Moringaoleifera Lam.) Is a plant of high nutritional value, grows scattered in the tropics and sub-tropics, but utilization is still low. Each section has its benefits Moringa one part is the Moringa leaves contain a high calcium. In 100 grams of material, fresh Moringa leaves contain as much as 440 mg of calcium in the form of flour whereas if it contains as much as 2,003 mg of calcium. One of its use in the manufacture of flakes added. Objective: Know the difference physical harateristi, organoleptic characteristic and calcium levels in flakes variations addition of Moringa leaf powder. Methods: The study is a randomized experimental design with simple, includes four kinds of treatments, two replications with two experimental units. Observations of physical characteristic were analyzed by descriptive, the organoleptic characteristic of data analysis using statistical test Kruskal-Wallis continued Mann-Whitney and methods of test calcium content using permanganometri then the data were analyzed descriptive. Results: The physical characteristics of flakes greenish-yellow, slightly fragrant aroma typical of flakes, rather unpleasant taste typical of Moringa leaves and a slightly crunchy texture. Organoleptic characteristics the color of flakes with moringa leaf powder 5%, the aroma of the flakes without addition moringa leaf powder, the flavour of flakes with additions moringa leaf powder 5% and the texture of flakes with additions moringa leaf powder 7,5% most prefered panelist and high levels calcium of flakes with additions 10% moringa leaf powder. Conclusion: There is a difference variations addition of moringa leaf powder on physical, organoleptic characteristic (color) and the level of calcium flakes.Flakes with the addition of 5% moringa leaf powder is the most prefered panelist.   Keywords:Moringa Leaf Flour, Flakes, Physical characteristic, organoleptic, Calcium

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