scholarly journals The nutritional value and quality of squid (Illex illecebrosus) meal as source of dietary protein for broiler chicken

1979 ◽  
Vol 41 (1) ◽  
pp. 163-173 ◽  
Author(s):  
H. W. Hulan ◽  
F. G. Proudfoot ◽  
C. G. Zarkadas
Keyword(s):  
Fish Meal ◽  
Protein Quality ◽  
Control Diet ◽  
Biological Response ◽  
New Approach ◽  
Protein Supplements ◽  
Fish Meat ◽  
Amino Acid Profiles

1. Squid meal (SqM), produced by grinding and drying the whole squid (Illex illecebrosus) common to the northeast Atlantic and Mediterranean, contained 645 g protein/kg and appeared limiting with respect to lysine, methionine and cystine.2. Although a comparison of the essential amino acid profiles of SqM with other protein concentrates indicated that SqM was higher than fish meal andsoya-beanmeal but lower than casein or whole-egg protein, these tests could not accurately predict protein quality.3. A new approach is reported for evaluating protein quality of SqM. It was based on the direct chromato-graphic determination of its collagen content, from the amounts of 5-hydroxylysine or 5-hydroxyproline present, and elastin, from the amounts of desmosine or iso-desmosine present. This method can alsobe routinely used to assess the connective tissue content and protein quality of animal protein supplements such as fish, meat-and-bone meals.4. A nutritional evaluation of SqM as a source of protein for poultry was carried out using 320 male and 320 female Cobb chicks fed from I-d-old to 48 d, a control diet containing 50 g/kg fish meal or test diets containing 50 g, 100 g or 150 g SqM/kg.5. Feeding of SqM at a rate of up to IOO g/kg diet resulted in optimum biological response and monetary returns.

Determination of Chemical Composition, Mineral Contents, and Protein Quality of Iranian Kilka Fish Meal

2007 ◽  
Vol 6 (5) ◽  
pp. 354-361 ◽  
Author(s):  
Hassan Nassiri Moghaddam ◽  
Mohsen Danesh Mesgaran ◽  
Hossein Jahanian Najafabadi ◽  
Rahman Jahanian Najafabadi
Keyword(s):  
Chemical Composition ◽  
Fish Meal ◽  
Protein Quality ◽  
Mineral Contents

scholarly journals ON NEW APPROACH TO DETERMINING HEAT-PRODUCING OF NATURAL GAS SUPPLIED TO CONSUMERS AND ITS CUBIC METROBAROMETRY

2019 ◽  
Vol 2 (179) ◽  
pp. 84-89
Author(s):  
Yosyp SVOREN
Keyword(s):  
Natural Gas ◽  
Hydrocarbon Gases ◽  
New Approach ◽  
Final Heat ◽  
Natural Gases ◽  
Long Run ◽  
The Way

It is shown that with the change in pressure and temperature of natural gases in storages gas-holders, different installations one can separate water in necessary concentration from hydrates of hydrocarbon gases in their composition that forms its increased admixture in pipes and in the long run it influences the final heat-producing of the fuel. New approach was proposed as to the determing of heat-producing of natural gas supplied to consumers by the way of substantiation of the necessity to introduce such a unit as cubic metrobar (m3 bar). This would be conductive to determination of the correlation between heat-producing of produced natural gas and gas supplied to consumers, that is to say, determination of quality of consumed gas.

Enzymatic Determination of the Protein Quality of Individual Rumen Bacteria

1967 ◽  
Vol 92 (3) ◽  
pp. 357-364 ◽  
Author(s):  
W. G. Bergen ◽  
D. B. Purser ◽  
J. H. Cline
Keyword(s):  
Protein Quality ◽  
Rumen Bacteria ◽  
Enzymatic Determination

Protein Quality of Four Peanut Cultivars Grown at Two Locations

1981 ◽  
Vol 8 (1) ◽  
pp. 61-65
Author(s):  
Josephine Miller ◽  
Timothy H. Sanders
Keyword(s):  
North Carolina ◽  
Dietary Protein ◽  
Nutritional Quality ◽  
Room Temperature ◽  
Protein Quality ◽  
Control Diet ◽  
Peanut Meal ◽  
A Value ◽  
Peanut Cultivars

Abstract Four cultivars of peanuts (Florigiant, Florunner, Starr and Tamnut) grown at two locations (Lewiston, North Carolina (NC) and Stephenville, Texas (TX)) in the National Regional Variety Trials were evaluated for protein nutritional quality. Peanuts, blanched with a minimum of heat treatment and partially defatted on a Carver press, were extracted with hexane at room temperature. Rats were fed these peanut meals to provide 10% of dietary protein (N × 6.25). PER was calculated as the ratio of weight gained to protein consumed for the 28-day feeding period. Adjusted PER values of the 8 peanut meals ranged from 1.3 to 1.7 compared to a value of 2.5 for the casein control diet. No statistically significant differences existed in PER among the 4 cultivars grown in NC. Florunner and Tamnut produced in TX had lower PER values than Florigiant and Starr grown at the same location. Florigiant, Florunner, and Tamnut grown in NC had lower PER values than the same varieties from TX. Rats were fed diets with Florunner peanut meal supplemented with methionine, lysine, and threonine, singly and in all combinations, for 7-day periods. Differences in protein quality between NC and TX-produced peanuts were overcome by addition of methionine to the diets. When all three amino acids were added, peanut meal from both locations supported growth of young rats equal to that of casein.

scholarly journals КОНТРОЛЬ ЯКОСТІ РИБИ ЗА ЗАСТОСУВАННЯ ВДОСКОНАЛЕНОГО МЕТОДУ ВИЗНАЧЕННЯ ВОЛОГОУТРИМУЮЧОЇ ЗДАТНОСТІ М’ЯСА

2016 ◽  
Vol 18 (2(66)) ◽  
pp. 8-13
Author(s):  
N.M. Bogatko ◽  
N.V. Bukalova ◽  
L.M. Bogatko ◽  
V.Z. Salata ◽  
L.P. Аrtemenko ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Mass Fraction ◽  
Ice Cream ◽  
Water Holding Capacity ◽  
Improved Method ◽  
Fresh Fish ◽  
Fish Meat ◽  
Water Holding

Developed an improved method for the determination of water-holding capacity of fish meat by extracting water from a sample of fish meat by the methods of pressing and drying at a temperature of 105 – 106 °C and determine its mass fraction and less in percent by the formula, which will ensure the reliability of results in determining the quality of the fish.Developed an improved method for determining water-holding capacity of fish meat has a probability in the performance 99.4% and can be used to determine the quality of fish at different degrees of heat treatment: fresh, chilled, ice cream, defrosting, cooked ice cream in the determination of its quality in the production laboratories at the facilities of fish processing enterprises on the implementation and storage of fish (stores, supermarkets, wholesale bases, etc.), in the state laboratories of veterinary medicine and in laboratories of veterinary-sanitary examination of agricultural markets in combination with other methods of determining the quality of the fish.It is established that the reliability of the indicators of water-holding capacity of fish meat in comparison of the determination of the mass fraction of water in fish meat was 97.8−98.9% of and before the performance determination of the mass fraction of fat in the fish flesh – 97.9 – 99.0%.Established by research that of water-holding capacity of fish meat depends on the heat treatment of fish, fish species, the mass fraction of water and fat. So, of water-holding capacity he highest ability was observed in meat of fresh fish carp of 72.6 ± 1.7%, the lowest in damastown (thawed) fish perch 51,3 ± 1,6%. For this development Patents of Ukraine is got on an useful model № 109387.

scholarly journals Determination of the protein quality of almonds ( Prunus dulcis L.) as assessed by in vitro and in vivo methodologies

2019 ◽  
Vol 7 (9) ◽  
pp. 2932-2938 ◽  
Author(s):  
James D. House ◽  
Kristen Hill ◽  
Jason Neufeld ◽  
Adam Franczyk ◽  
Matthew G. Nosworthy
Keyword(s):  
Protein Quality ◽  
Prunus Dulcis

METHODS FOR PROTECTING SOYBEAN AND CANOLA PROTEINS FROM DEGRADATION IN THE RUMEN

1984 ◽  
Vol 64 (4) ◽  
pp. 855-865 ◽  
Author(s):  
Z. MIR ◽  
G. K. MacLEOD ◽  
J. G. BUCHANAN-SMITH ◽  
D. G. GRIEVE ◽  
W. L. GROVUM
Keyword(s):  
Sodium Hydroxide ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Canola Meal ◽  
Protein Ratio ◽  
Amino Acid Profiles ◽  
Cm Protein ◽  
Canola Proteins

Soybean and canola proteins were treated with heat, formaldehyde (HCHO), sodium hydroxide (NaOH), whole fresh blood (BL) or fish hydrolysate (FH). Effect of these treatments on in situ protein degradability was measured by the nylon bag technique using fisulated steers. All treatments with the exception of heat were effective in protecting protein of soybeans and soybean meal (SBM). Canola seed protein was protected with heat at 110 °C for 2 h and with chemical treatments; all treatments were effective in protecting canola meal (CM) protein. Essential amino acid profiles of these residues from HCHO- or NaOH-treated SBM were not different from untreated SBM residue but increases in some essential amino acids were found in BL-treated SBM residue. Rat bioassays of residues from nylon bag studies revealed that protein quality of SBM, as indicated by net protein ratio, was significantly reduced (P < 0.05) by addition of HCHO, NaOH, BL or FH. Protein digestibility of SBM and CM was decreased by HCHO treatment but not by other treatments. NaOH treatment of CM had no effect on protein quality but HCHO, BL or FH treatments significantly improved (P < 0.05) protein quality of CM residue compared with untreated CM residue. These studies demonstrate that soybean and canola proteins can be effectively protected from degradation in the rumen by NaOH, BL or FH treatment without adverse effect on protein digestibility. Key words: Formaldehyde, sodium hydroxide, blood, fish hydrolysate, soybean, canola

scholarly journals Protein quality of insects as potential ingredients for dog and cat foods

2014 ◽  
Vol 3 ◽  
Author(s):  
Guido Bosch ◽  
Sheng Zhang ◽  
Dennis G. A. B. Oonincx ◽  
Wouter H. Hendriks
Keyword(s):  
Fish Meal ◽  
Protein Quality ◽  
Protein Source ◽  
Poultry Meat ◽  
Black Soldier Fly ◽  
Meat Meal ◽  
Pet Owner ◽  
Mealworm Larvae

AbstractInsects have been proposed as a high-quality, efficient and sustainable dietary protein source. The present study evaluated the protein quality of a selection of insect species. Insect substrates were housefly pupae, adult house cricket, yellow mealworm larvae, lesser mealworm larvae, Morio worm larvae, black soldier fly larvae and pupae, six spot roach, death's head cockroach and Argentinean cockroach. Reference substrates were poultry meat meal, fish meal and soyabean meal. Substrates were analysed for DM, N, crude fat, ash and amino acid (AA) contents and for in vitro digestibility of organic matter (OM) and N. The nutrient composition, AA scores as well as in vitro OM and N digestibility varied considerably between insect substrates. For the AA score, the first limiting AA for most substrates was the combined requirement for Met and Cys. The pupae of the housefly and black soldier fly were high in protein and had high AA scores but were less digestible than other insect substrates. The protein content and AA score of house crickets were high and similar to that of fish meal; however, in vitro N digestibility was higher. The cockroaches were relatively high in protein but the indispensable AA contents, AA scores and the in vitro digestibility values were relatively low. In addition to the indices of protein quality, other aspects such as efficiency of conversion of organic side streams, feasibility of mass-production, product safety and pet owner perception are important for future dog and cat food application of insects as alternative protein source.

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