In vivo and in vitro protein digestibility in juvenile bagrid catfish Mystus nemurus (Cuvier and Valenciennes 1840) fed soybean meal-based diets

2014 ◽  
Vol 47 (5) ◽  
pp. 1392-1401 ◽  
Author(s):  
Sharifah Rahmah ◽  
Mohammed Aliyu-Paiko ◽  
Roshada Hashim
Keyword(s):  
Soybean Meal ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Mystus Nemurus ◽  
Vitro Protein

In vivo and in vitro protein digestibility and growth performance of animal and no‐conventional plant ingredients for river prawn Macrobrachium americanum (Caridea: Palaemonidae)

2020 ◽  
Vol 51 (9) ◽  
pp. 3652-3663
Author(s):  
Ana M. Parra‐Flores ◽  
Jesús T. Ponce‐Palafox ◽  
Álvaro F Barreto‐Altamirano ◽  
Milton Spanopoulos‐Hernández ◽  
Sergio G. Castillo‐Vargasmachuca ◽  
...  
Keyword(s):  
Growth Performance ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Vitro Protein

scholarly journals In vivo and in vitro protein digestibility of formulated feeds for Artemesia longinaris (Crustacea, Penaeidae)

2009 ◽  
Vol 52 (6) ◽  
pp. 1379-1386 ◽  
Author(s):  
Analía Verónica Fernández Gimenez ◽  
Ana Cristina Díaz ◽  
Susana María Velurtas ◽  
Jorge Lino Fenucci
Keyword(s):  
Fish Meal ◽  
Protein Digestibility ◽  
Apparent Digestibility ◽  
Enzyme Extract ◽  
In Vitro Protein Digestibility ◽  
Meat And Bone Meal ◽  
Bone Meal ◽  
Vitro Protein

This study was undertaken to determine the in vivo crude protein apparent digestibility in the prawn Artemesia longinaris, using feeds with 0.25% of chromic oxide and animal (fish meal, meat and bone meal and squid protein concentrate) and plant (soybean meal) ingredients. Three replicate groups of prawn were fed and the feces were collected. The rate of protein hydrolysis was measured in vitro using midgut gland enzyme extract from the prawns fed the respective feeds and was compared with those found with enzyme extract of wild prawn. The in vivo apparent digestibility coefficients showed significant differences among the feeds (P<0.05). Fish meal feed presented the highest digestibility (92%); intermediate digestibility (83%) was found for meat and bone meal feed, and the less digestible feed (63%) was that containing soybean meal and squid proteins concentrate. No significant differences in the in vitro protein digestibility were found among the experimental feeds. The results indicated the limitation of in vitro enzyme assays and that it should be complemented by in vivo studies.

Effects of heat on the removal of polyphenols and in vitro protein digestibility of cowpea (Vigna unguiculata (L.) Walp.)

1987 ◽  
Vol 37 (2) ◽  
pp. 183-192 ◽  
Author(s):  
Antonio C. Laurena ◽  
Virgilio V. Garcia ◽  
Evelyn Mae ◽  
T. Mendoza
Keyword(s):  
Vigna Unguiculata ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Vitro Protein

In-Vitro protein digestibility, physico-chemical properties and nutritional quality of sorghum-green gram cookies supplemented with mango powder

2021 ◽  
pp. 39
Author(s):  
Keyword(s):  
Nutritional Quality ◽  
Chemical Properties ◽  
Protein Digestibility ◽  
Vital Role ◽  
Green Gram ◽  
In Vitro Protein Digestibility ◽  
Physico Chemical ◽  
Thiamine Content ◽  
Vitro Protein

Ready to Eat (RTE) sorghum cookies were prepared by incorporating green gram flour at 10%, 20%, 30%, dried mango powder at 10% and evaluated for their physico-chemical and nutritional properties. Protein, fat, fiber and ash increased with increase in green gram flour substitution as carbohydrate content decreased significantly. Significant differences (p ≤ 0.05) in protein content were seen in cookies ranging from 9.52% to 13.60%. Fiber increased significantly from 9.40% to 10.90%. In vitro protein digestibility ranged from 67.75 ± 0.01% to 90.05 ± 0.10 %. Vitamins analysed increased with addition of green gram flour. Thiamine content ranged from 0.22±0.02 to 0.61±0.02 mg/100g, riboflavin from 0.09±0.00 to 1.39±0.04 mg/100g and ascorbic acid from 13.87±0.79 to 19.31±0.94 mg/100g. Value addition of under-utilized crops like sorghum and green grams can play a vital role in development of high nutritional quality RTE products.

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