The effect of variety and environment of wheat on the volumes of test loaves moulded by hand and by machine

1968 ◽  
Vol 19 (2) ◽  
pp. 203
Author(s):  
KB Balaam ◽  
B Dettmann ◽  
HJ Moss
Keyword(s):  
Protein Content ◽  
Protein Level ◽  
Strong Influence ◽  
Analysis Of Covariance ◽  
Loaf Volume ◽  
Baking Quality ◽  
Protein Levels

The influence of dough-moulding techniques on the volumes of test loaves has been investigated. The effects of variety of wheat, locality of growth, and season have also been studied. Because of the strong influence of variety, locality, and seasonal conditions on the protein content of wheat and flour, and in turn the effect of protein level on loaf volume and baking quality, an analysis of covariance with protein content was performed. Where protein levels in the flour were high, hand-moulded loaves had greater volume than those moulded by machine, the reverse being the case where protein levels were low. Flours of Spica variety tended to be overrated and of Heron variety underrated by hand moulding relative to machine moulding but the manner of moulding did not affect the overall ranking of varieties. Variety, season, and locality each influenced volume even after allowing for the effect of protein level. Varieties should be evaluated over a range of environments because of variability from trial to trial.

Effects of variations in dietary protein levels on hair growth and pelt quality in mink (Mustela vison)

2000 ◽  
Vol 80 (4) ◽  
pp. 633-642 ◽  
Author(s):  
Palle V. Rasmussen ◽  
Christian F. Børsting
Keyword(s):  
Protein Content ◽  
Dietary Protein ◽  
Protein Level ◽  
Hair Growth ◽  
Fibre Length ◽  
Hair Follicles ◽  
Protein Levels ◽  
Low Protein ◽  
Pregnancy And Lactation ◽  
Hair Fibre

The effect of different and shifting dietary protein levels on hair growth and the resulting pelt quality in mink was studied. Two groups of pastel female mink were fed either 59% (high protein, HP) or 40% (low protein, LP) of metabolisable energy (ME) from protein during pregnancy and lactation. Shortly after weaning, kits from females fed the LP diet were put on a new LP diet (21% protein of ME). Kits from females fed HP were randomly distributed to four experimental groups fed a new HP diet (34% protein of ME) and three of these groups were shifted to diets with 21% protein at different times during June until September. Skin biopsies were taken at 4, 6, 23 and, 29 wk of age. Histological techniques and computer-assisted light microscopy were used to determine the ratio of activity (ROA) of underfur and guard hairs, respectively, defined as the number of growing hairs as a percentage of the total number of hairs. The hair fibre length and thickness were determined by morphometric methods and correlated with fur properties of dried pelts judged by sensory methods. It was documented that 40% of ME from protein during pregnancy and lactation was sufficient for mink kits to express their genetic capacity to produce hair follicles. In males, a reduced protein level from the age of 15 wk or 22 wk until pelting disturbed moulting, indicated by a low ROA of underfur hairs at 23 wk, and consequently reduced the growth and development of the winter coat. A constantly low protein level from conception until the age of 29 wk did not disturb moulting, but led to a reduction of primeness and especially of the underfur length and fibre thickness of the winter coat. A low protein level from the age of 9 wk only reduced the thickness of the underfur fibres. Hair growth, final fur volume, and general quality of the winter coat of males were influenced negatively and to the same degree in all groups fed the LP diet in part of the growth period. The number of underfur hairs per area (hair density) of the winter coat was not influenced by the dietary treatment meaning that the protein content of 21% of ME in the LP diet was high enough for the mink to express its genetic capacity to develop hair follicles. However, this low protein content led to a reduction of hair fibre length and hair fibre thickness of the underfur. Overall, this study demonstrated that hair growth and hair properties in pelts are very dependent on the dietary protein supply in the period from 22 wk of age until pelting, irrespective of the supply in the preceding periods. Key words: Fur properties, hair fibres, nutrition, pelage, protein requirement

scholarly journals Some correlations between parameters of winter wheat technological quality

2006 ◽  
Vol 54 (1) ◽  
pp. 23-30
Author(s):  
Jindřiška Kučerová
Keyword(s):  
Winter Wheat ◽  
Grain Yield ◽  
Protein Content ◽  
Negative Correlation ◽  
Weather Conditions ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Baking Quality ◽  
Technological Quality

The results of three-year trials (1999 to 2001) conducted with six winter wheat varieties in which was studied the grain yield and parameters of technological quality. Varieties of wheat come from four different localities of the Czech Republic. The most favourable weather conditions, a lot of precipitation and high temperature in the course of ripening from three years were proved in the year 2000. The best grain yield were in 2001 (average of sites 8.84 t/ha) and variety Semper, worst quality, had the highest grain yield of 9.17 t/ha, the least grain yield had Sulamit, best quality (7.94 t/ha). The laboratory analysis revealed negative correlation between grain yield and baking quality. The number of statistically highly significant correlations among bread-making quality parameters too.The negative correlation was of grain yield and grain volume mass (P < 0.05), Zeleny test and protein content taken as a whole for three years (P < 0.01). The correlation of loaf volume, which is the traits of baking quality and Zeleny test (r = 0.6016**), protein content (r = 0.5932**), dough stability (r = 0.2898**) and flour water absorption (r = 0.3632**) was positive (P < 0.01).

The pre-disposition to mottling of certain wheats

1968 ◽  
Vol 8 (30) ◽  
pp. 85 ◽  
Author(s):  
HJ Moss
Keyword(s):  
Protein Content ◽  
Protein Level ◽  
Starch Granules ◽  
Gluten Strength ◽  
Predisposing Factor ◽  
Factors Associated ◽  
Protein Levels ◽  
Low Protein ◽  
Flour Protein

Mottling in wheat is the condition whereby starchy and vitreous sections are found together in a grain or a sample. The occurrence of mottling in nine varieties was studied in relation to flour protein content, proportion of large starch granules, and gluten strength. When protein levels fell below 10 per cent the varieties differed in mottling behaviour. Some varieties lost vitreousness but became opaque rather than mottled; others became mottled. It was concluded that although low protein level is a predisposing factor, mottling is aggravated by factors associated with high dough stability and a high proportion of large starch granules. The interaction of these factors is used to explain the differing susceptibilities of varieties to mottling.

Dietary protein regulates hepatic constitutive protein anabolism in rats in a dose-dependent manner and independently of energy nutrient composition

2010 ◽  
Vol 299 (6) ◽  
pp. R1720-R1730 ◽  
Author(s):  
Laure Chevalier ◽  
Cécile Bos ◽  
Dalila Azzout-Marniche ◽  
Dominique Dardevet ◽  
Daniel Tomé ◽  
...  
Keyword(s):  
Protein Content ◽  
Dietary Protein ◽  
Protein Level ◽  
Human Consumption ◽  
Dependent Manner ◽  
Fed State ◽  
Protein Levels ◽  
Fractional Synthesis ◽  
Exported Protein ◽  
Dose Dependent

We had previously observed that drastic increases in protein consumption greatly modified hepatic protein anabolism in rats, but the confounding effects of other macronutrient changes or a moderate protein increase to generate the same modifications have not yet been established. This study examined the metabolic and hormonal responses of rats subjected to 14-day isoenergetic diets containing normal, intermediate, or high-protein levels (NP: 14% of energy, IP: 33%, HP: 50%) and different carbohydrate (CHO) to fat ratios within each protein level. Fasted or fed rats ( n = 104) were killed after the injection of a flooding dose of 13C-valine. The hepatic protein content increased in line with the dietary protein level ( P < 0.05). The hepatic fractional synthesis rates (FSR) of protein were significantly influenced by both the protein level and the nutritional state (fasted vs. fed) ( P < 0.0001) but not by the CHO level, reaching on average 110%/day, 92%/day, and 83%/day in rats fed the NP, IP, and HP diets, respectively. The FSR of plasma albumin and muscle did not differ between diets, while feeding tended to increase muscle FSR. Proteolysis, especially the proteasome-dependent system, was down-regulated in the fed state in the liver when protein content increased. Insulin decreased with the CHO level in the diet. Our results reveal that excess dietary protein lowers hepatic constitutive, but not exported, protein synthesis rates, independently of the other macronutrients, and related changes in insulin levels. This response was observed at the moderate levels of protein intake (33%) that are plausible in a context of human consumption.

COMPARISON OF COMPOSITES AND AVERAGES WITH RESPECT TO BAKING QUALITY: I. PURE SAMPLES OF ONE VARIETY

1931 ◽  
Vol 5 (5) ◽  
pp. 491-500
Author(s):  
R. K. Larmour ◽  
S. F. Brockington
Keyword(s):  
Protein Content ◽  
Close Agreement ◽  
Time Factor ◽  
Complete Agreement ◽  
Loaf Volume ◽  
Baking Quality ◽  
The Individual ◽  
Composite Samples

Comparisons of the loaf volume of composite samples with the average loaf volume of the individuals comprising the composite were made on three groups of samples: namely, (1) samples of pure Marquis grown in one locality in one season, grouped on the basis of protein content; (2) samples of pure Marquis, Reward, and Garnet in separate series grouped on basis of protein, irrespective of locality of origin; and (3) samples of the above three varieties grouped on basis of origin, irrespective of protein content.In these studies the composite samples were all made up after the individual flours had been baked and, therefore, there was admitted an error due to the time factor in respect to age of the flours and also in respect to variability in baking technique. Despite this, however, there was found a very close agreement between the values obtained with the composite samples and the average values of the component flours. There were a large number of cases in which there was practically complete agreement between the two values and only a few in which the differences were very great. The correlation of the two values was on the average of the order of + 0.95 and the conclusion was reached that the data obtained with the composite samples could be used safely as an estimate of the average values and vice versa.

TRADITIONAL SYSTEMS FOR SEGREGATING CANADIAN WHEAT BY PROTEIN CONTENT

1975 ◽  
Vol 55 (1) ◽  
pp. 1-18 ◽  
Author(s):  
W. DUNNE ◽  
J. A. ANDERSON
Keyword(s):  
Protein Content ◽  
Protein Level ◽  
Magnetic Tape ◽  
Stratified Sampling ◽  
The Other ◽  
Protein Levels ◽  
Original Proposal ◽  
Low Protein ◽  
Western Division ◽  
Computer Studies

Studies prerequisite to introduction of protein segregation of wheat were undertaken in collaboration with the Canadian Grain Commission. The principal data comprised a 5% stratified sampling of all carlots of wheat unloaded in the Western Division since 1 August, 1939, with records of origin, destination, unloading date, grade, protein content, etc.. Nine crop years were selected with protein levels of 14.4, 14.1, 13.7, 13.7, 13.6, 13.5, 13.4, 13.1, and 12.2%, and data for the 94,894 carlots were read onto magnetic tape for computer studies. Nos. 1 and 2 Northern were combined to simulate the new grade of No. 1 Canada Western. The Commission’s original proposal, that this grade be divided into three subgrades by protein content, namely, over 14.2%, 13.0 to 14.2%, and under 13.0%, was then examined by superimposing it on data for the 9 selected yr. The middle subgrade was reasonably satisfactory, containing 40–60% of the main grade in all but extreme years, and with a protein level varying between 13.75 and 13.35%; but the other two subgrades varied in amount from less than 10% to over 50%, and the protein level of the upper subgrades varied from 14.5 to 15.1%. In accordance with revised thinking, systems were then examined for guaranteeing subgrades at 15.0, 14.0 and 13.0%, or at 14.5, 13.5 and 12.5% (and at higher or lower levels when available). If boundaries are set low enough to meet guarantees in low protein years, levels 0.25–0.6% above guarantees occur in high protein years. Three subgrades, though not necessarily the same three, differing in protein level by 1.0% were feasible in all years, but strict uniformity in protein level could not be achieved within subgrades with systems involving constant boundaries between subgrades. Promotion of carlots from one subgrade to the next, on unload at terminal elevators, was then examined. In effect, this involves moveable boundaries, e.g. to guarantee 14.0% protein, the middle subgrade would have boundaries of 13.8–14.8% when the main grade has a mean of 13.0% protein, and of 13.9–14.3% with a mean of 14.5%. By comparison with constant boundary systems, from 8 to 25% of all carlots would be promoted by one subgrade, and strict uniformity of protein levels is achieved for all but the bottom subgrade. New data were collected to examine the practicability of systems involving moveable boundaries, and these studies will be reported in a second paper.

Effect of dietary protein level and salinity on growth, survival, enzymatic activities and amino-acid composition of the white shrimp Litopenaeus vannamei (Boone, 1931) juveniles

Crustaceana ◽  
2015 ◽  
Vol 88 (1) ◽  
pp. 82-95 ◽  
Author(s):  
Liying Sui ◽  
Guannan Ma ◽  
Yuangao Deng
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Muscle Tissue ◽  
Litopenaeus Vannamei ◽  
Dietary Protein ◽  
Protein Level ◽  
White Shrimp ◽  
Lower Growth ◽  
Protein Levels ◽  
Dietary Protein Level

Litopenaeus vannamei (Boone, 1931) postlarvae with average initial body weight of 0.089 g were reared in 75-litre PVC tanks for 40 days at salinities of 30 and 60 g l−1. The shrimps were fed compound feed containing protein levels of 35, 40, 45 and 50%, respectively. Salinity had a remarkable effect on growth and survival of L. vannamei juveniles. Higher survival rate and lower growth were observed at 60 g l−1 salinity. Dietary protein level affected the survival and growth of juveniles at both salinities, increased with dietary protein levels in the range of 35 to 45%, but decreased slightly with 50% dietary protein. Broken line analysis showed that the estimated optimal dietary protein levels at salinities of 30 and 60 g l−1 were 45.93 and 46.74%, respectively. Higher salinity resulted in an increased moisture content, ash and crude protein content in the shrimp muscle tissue. The amino acid contents in the shrimp muscle tissue were generally higher at 60 g l−1 salinity and increased dietary protein level led to higher protein content, except with 50% dietary protein. At salinity 60 g l−1, the soluble protein content and activities of glutamic oxalacetic transferase (GOT) and glutamic pyruvic transaminase (GPT) in shrimp muscle tissue were higher, while catalase (CAT) activities were lower. Farming of L. vannamei at a marginal culture salinity (60 g l−1) is feasible though the shrimps were likely exposed to stressful conditions. Reduced growth rate at higher salinity may be attributed to the higher total ammonium (TAN) concentration in the culture medium and extra energy consumption for osmoregulation at hypersaline conditions.

scholarly journals CHLORTETRACYCLINE AND PROTEIN LEVEL IN RATIONS FOR MARKET HOGS: II. EFFECT ON CARCASS QUALITY

1959 ◽  
Vol 39 (1) ◽  
pp. 79-83 ◽  
Author(s):  
S. E. Beacom
Keyword(s):  
Adverse Effect ◽  
Protein Content ◽  
Protein Level ◽  
High Protein ◽  
Carcass Quality ◽  
High Protein Content ◽  
Protein Levels ◽  
Yorkshire Pigs ◽  
Four Levels

Three trials, with a total of 20 pigs on each of eight treatments, were conducted to determine the effect, on carcass quality of Yorkshire pigs, of self-feeding rations of low, medium, standard, and high protein content, with and without chlortetracycline (aureomycin), from weaning to market weight. The approximate protein levels were 13, 15, 17, and 19 per cent from weaning to 70 lb.; 12, 13.5, 14.5, and 15.5 per cent from 70 to 130 lb.; and 11, 12, 12.5, and 13 per cent from 130 to 200 lb.Aureomycin had no significant effect on length of carcass, or on the area of the eye of lean, at any of the four levels of protein tested. Aureomycin significantly increased the depth of backfat, but not shoulder or loin fat, at all protein levels. With the type of pigs used this increase did not have any adverse effect on grades.Protein level had no significant effect on length of carcass, depth of shoulder fat, or depth of backfat. As protein level increased, increases in the area of the eye of lean occurred.

SURVIVAL, YIELD, PROTEIN CONTENT, AND BAKING QUALITY OF HARD RED WINTER WHEATS GROWN UNDER VARIOUS FERTILIZER PRACTICES IN SOUTHERN ALBERTA

1978 ◽  
Vol 58 (4) ◽  
pp. 1049-1060 ◽  
Author(s):  
U. J. PITTMAN ◽  
K. H. TIPPLES
Keyword(s):  
Protein Content ◽  
Triticum Aestivum L ◽  
Plant Populations ◽  
Survival Yield ◽  
Baking Quality ◽  
Protein Levels ◽  
Wide Range ◽  
Southern Alberta ◽  
P Fertilizers

Plant populations and grain yield of hard red winter wheats (Triticum aestivum L.) grown in southern Alberta were differentially affected by applied N and P fertilizers. The cultivar Sundance generally yielded more grain than did Winalta, Kharkov 22 MC, or Jones Fife. Protein content of the grain was generally increased by applications of N fertilizer but relatively unaffected by applied P. There was little inherent change in milling and baking quality with increasing protein content. Winalta maintained good milling and baking quality over a wide range of protein contents with no weakening at the higher protein levels. Kharkov 22 MC showed slightly lower milling and baking qualities at high protein levels of the grain.

scholarly journals Optimum Protein Requirement of Juvenile Orange-Spotted Grouper (Epinephelus Coioides)

2020 ◽  
Author(s):  
Xiaobo Yan ◽  
Junjiang Yang ◽  
Xiaohui Dong ◽  
Beiping Tan ◽  
Shuang Zhang ◽  
...  
Keyword(s):  
Growth Rate ◽  
Specific Growth Rate ◽  
Protein Content ◽  
Protein Level ◽  
Specific Growth ◽  
The Body ◽  
Epinephelus Coioides ◽  
Protein Requirement ◽  
Crude Lipid ◽  
Protein Levels

Abstract The purpose of subject was to explore the optimum protein requirement of juvenile grouper (Epinephelus coioides). In the test, 450 juveniles with an average weight of (10.02 ± 0.22) g were randomly divided into 6 groups, which were repeated 3 times, and were fed with 350 g/kg, 400 g/kg, 450 g/kg, 500 g/kg, 550 g/kg and 600 g/kg iso-lipid test diet twice one day for 8 weeks, respectively. The results showed that: 1) As protein levels rose, the body weight gain rate and specific growth rate first increased and then reduced, while the feed coefficient rate first decreased and then increased, while the protein efficiency significantly decreased. 2) As protein levels rose, the condition factor, hepaticsomatic index and visceralsomatic index significantly reduced. 3) With the raising of protein level, the crude protein content of whole fish and muscle gradually increased, while the crude lipid content gradually decreased. 4) High-protein diet (550-600g/kg) significantly increased the plasma total protein content and decreased the triglyceride content of orange-spotted grouper. 5) Compared with the 350 g/kg group, 500 g/kg, 550 g/kg, 600 g/kg groups significantly increased the activities of glutamic-pyruvic transaminase and glutamic oxaloacetic transaminase in liver. 6) As protein levels rose, the protease activity of intestine first increased and then decreased, and reached the maximum at the protein level of 500 g/kg, while lipase and amylase decreased significantly. 7) The activities of acid phosphatase, superoxide dismutase and lysozyme in the liver increased first and then decreased with the increasing of protein level, and reached the maximum in the 400 g/kg protein group. According to the analysis specific growth rate, the optimum protein level of juvenile orange-spotted grouper is 521.84 g/kg.

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