Nutrient Composition and Evaluation of British Columbia Whole Herring Meal

1963 ◽  
Vol 20 (1) ◽  
pp. 229-238 ◽  
Author(s):  
B. E. March ◽  
J. Biely ◽  
H. L. A. Tarr
Keyword(s):  
Amino Acids ◽  
British Columbia ◽  
Nutritional Value ◽  
Protein Digestibility ◽  
Commercial Production ◽  
Nutrient Composition ◽  
Ether Extract ◽  
Biological Availability ◽  
Available Lysine ◽  
Composite Samples

Six composite samples of British Columbia whole herring meals representative of the 1960–1961 commercial production were analyzed for protein, fat (ether extract), ash, water, minerals, vitamins of the "B complex", available lysine, 13 amino acids and protein digestibility. The biological availability of the protein was also checked by determining the supplementary protein value for chicks. The results, which are tabulated and discussed, indicate that the herring meals were of comparatively consistent composition and of high nutritional value.

Nutrient Composition of Experimentally Produced Meals from Whole Argentine, Capelin, Sand Lance, and from Flounder and Redfish Filleting Scrap

1974 ◽  
Vol 31 (2) ◽  
pp. 141-146 ◽  
Author(s):  
P. M. Jangaard ◽  
L. W. Regier ◽  
F. G. Claggett ◽  
B. E. March ◽  
J. Biely
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Composition Studies ◽  
Protein Digestibility ◽  
Nutrient Composition ◽  
Mallotus Villosus ◽  
Sand Lance ◽  
Nutritional Values ◽  
Capelin Mallotus Villosus ◽  
Available Lysine

Nutrient composition studies have been carried out on single samples of meals produced from whole Atlantic argentines (Argentina silus), capelin (Mallotus villosus), American sand lance (Ammodytes americanus) and from filleting scrap from flounders (Pleuronectidae sp.) and redfish (Sebastes marinus).Analyses included protein, fat, ash, moisture, minerals, vitamins, available lysine, amino acids, and protein digestibility. The whole fish meals appeared nutritionally equal to good herring meal. The filleting scrap meals were lower in protein content but the nutritional values of the proteins were equivalent to that of herring.

EFFECTS OF RAPESEED DOCKAGE CONTENT ON THE FEEDING VALUE OF RAPESEED MEAL FOR SWINE

1980 ◽  
Vol 60 (4) ◽  
pp. 953-960 ◽  
Author(s):  
J. M. BELL ◽  
A. SHIRES
Keyword(s):  
Protein Digestibility ◽  
Rapeseed Meal ◽  
Ether Extract ◽  
Feeding Trial ◽  
Foreign Matter ◽  
Crude Fibre ◽  
Lower Protein ◽  
Feeding Value ◽  
Available Lysine ◽  
Crushing Plant

Five lots of fine rapeseed screenings were obtained from crushing plants, extracted in a pilot crushing plant, subjected to botanical analysis, and assayed for mycotoxins, protein, ether extract, ash, crude fibre, sand, amino acids, combustible energy and glucosinolates. Each screenings meal was substituted for 4, 8 and 12% of clean Tower rapeseed meal, incorporated into diets, pelleted and fed to swine over a weight range of 23–88 kg. The main finding in the feeding trial was a decline in efficiency of feed utilization as the level of screenings increased. Digestibility trials were conducted on the 12% screenings diets. Two of the screenings lots depressed protein digestibility from 78 to 73% and four of the screenings samples depressed energy digestibility. The lysine content of screenings tended to be lower than for Tower rapeseed meal and this, together with the lower protein digestibility, suggests that available lysine might be adversely affected by the inclusion of screenings in rapeseed meal. It therefore is nutritionally advantageous to ensure that rapeseed is relatively free of foreign matter prior to crushing.

scholarly journals Availability to pigs of amino acids in cereal grains

1981 ◽  
Vol 46 (1) ◽  
pp. 181-192 ◽  
Author(s):  
M. R. Taverner ◽  
D. J. Farrell
Keyword(s):  
Amino Acids ◽  
Bulk Density ◽  
Protein Digestibility ◽  
Cereal Grains ◽  
In Vitro Digestibility ◽  
Lysine Content ◽  
Ileal Digestibility ◽  
Acid Detergent Fibre ◽  
Available Lysine

1. Protein digestibility and lysine availability were determined in a range of grain samples using an in vitro digestibility assay calibrated with ileal digestibility values.2. Mean(± SE) values predicted for nitrogen digestibility were 0·92±0·011 in wheat and 0·88±0·021 in barley, and the predicted lysine availability in wheat was 0·86±0·021.3. Chemical and physical characteristics of the grains were determined and those most closely associated with protein digestibility for wheat were the contents of hemicellulose, neutral-detergent fibre, the bulk density, and to a lesser extent, N and acid-detergent fibre contents. These relationships were used to determine prediction equations for the available lysine content of wheat.

Composition and Nutritive Characteristics of Atlantic Canadian White Fish Meals

1974 ◽  
Vol 31 (2) ◽  
pp. 201-204 ◽  
Author(s):  
L. W. Regier ◽  
P. M. Jangaard ◽  
H. E. Power ◽  
B. E. March ◽  
J. Biely
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Growth Response ◽  
Protein Quality ◽  
Eastern Canada ◽  
Available Lysine ◽  
Feeding Trials ◽  
Macro And Micronutrients ◽  
Composite Samples

Three composite samples of whitefish meals, each representing samples over 4 mo from plants in eastern Canada were analyzed for proximate composition, minerals, vitamins, amino acids, available lysine, and pepsin digestibility. Protein quality was evaluated biologically in feeding trials with chicks. The composite samples were similar in chemical composition with respect to both macro- and micronutrients. In vitro pepsin digestibility was 95–96% and chemically estimated available lysine 6.5–6.9 g/16 g N, or 87–96% of the total lysine present. The growth response to the meals, when they were fed to supply either 4 or 8% of supplementary protein in diets containing a total of 14.5 or 18.5% of protein, respectively, indicated that the supplementary protein value was high.

scholarly journals Nutritional evaluation of whole soybean curd made from different soybean materials based on amino acid profiles

2020 ◽  
Vol 4 (1) ◽  
pp. 41-50
Author(s):  
Meili Li ◽  
Hongming Dong ◽  
Dingtao Wu ◽  
Hong Chen ◽  
Wen Qin ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritional Value ◽  
Principal Component ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Amino Acid Pattern ◽  
Amino Acid Profiles ◽  
Relay Cropping

Abstract Objectives Amino acid profiles of whole soybean curds (WSCs) and conventional soybean curds (CSCs) were comparatively studied to 1., evaluate their nutritional value and 2., study the suitable soybean material to fabricate WSCs. Materials and Methods Nine types of soybean materials were selected to make WSCs and CSCs. Protein digestibility-corrected amino acid score (PDCAAS) and principal component analysis were selected to perform the comparative analysis of amino acid profiles of the products. Results Total contents of amino acids in WSCs and CSCs were 41.24–54.87 mg/g and 27.77–36.82 mg/g. Content ranges of essential amino acids were 13.59–19.38 mg/g and 8.46–11.76 mg/g for WSCs and CSCs. The essential amino acid pattern of WSCs was basically close to amino acid pattern spectrum requirements except valine and sulfur amino acids. As a limiting amino acid, methionine represented less than 0.4 for PDCAAS in all soybean curds except WSCs made from relay-cropping Nandou12 and Nandou25. Conclusions The overall quality of amino acids in WSCs was higher than that in CSCs, indicating that WSCs indeed exhibited higher nutritional value than CSCs from the viewpoint of amino acid profile. WSCs with the high nutritional value could be made using Nandou25 and relay-cropping Nandou12 as materials.

scholarly journals Structure of Anther Epidermis and Endothecium, Production of Pollen, and Content of Selected Nutrients in Pollen Grains from Six Rubus idaeus L. Cultivars

Agronomy ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1723
Author(s):  
Mikołaj Kostryco ◽  
Mirosława Chwil
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Pollen Grains ◽  
Commercial Production ◽  
Rubus Idaeus ◽  
Pollen Production ◽  
New Information ◽  
Food Attractants ◽  
Intensive Search ◽  
Generative Organs

Poland is the largest European Union producer of Rubus idaeus. This species provides insects with nectar and pollen from June to September. The rationale behind the present research is the increasing commercial production and the use of food attractants for pollinators increasing fruit yields. The intensive search for phytochemicals applicable in industry and phytotherapy together with the unavailability of data on anther epidermis and endothecium structure justify undertaking these investigations. The pollen mass, the content of elements, protein, and fat, as well as the composition of amino acids and fatty acids in the pollen of six R. idaeus cultivars were compared. In terms of pollen production, the cultivars ranked as follows: ’Pokusa’ < ‘Polana’ < ‘Glen Ample’ < ‘Polka’ < ‘Radziejowa’ < ‘Laszka’. The protein content (26–31%) in the pollen indicates its good quality and high attractiveness. Exogenous amino acids, including those with dietary importance, constituted a substantial proportion (33–39%). The content of MUFAs and PUFAs was 32–47% and 3.7–9.1%, respectively. The presence of elements that determine the nutritional value and proper development of pollen was detected in the mineral composition of the exine. The data on the epidermis and endothecium structure provide new information about the micromorphology, anatomy, ultrastructure of and generative organs and auxiliary criteria in the taxonomy of related species.

VARIABILITY IN NUTRITIONAL VALUE OF FISH FLOUR

1961 ◽  
Vol 39 (3) ◽  
pp. 511-517 ◽  
Author(s):  
A. B. Morrison ◽  
J. M. McLaughlan
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Protein Efficiency Ratio ◽  
Protein Digestibility ◽  
The Other ◽  
Efficiency Ratio ◽  
High Quality ◽  
High Quality Protein ◽  
Bio Assay

Corrected protein efficiency ratio (P.E.R.) values for various samples of fish flour were found to vary from 1.51 to 2.76. Coefficients of apparent protein digestibility were similar for all flours tested, but the lysine in the sample which gave the lowest P.E.R. was less available by rat bio-assay than that in the other samples. Although the variation in nutritional value could not be ascribed to differences in the total lysine, methionine, and cystine contents of the samples, reduced amounts of lysine and methionine were released by pancreatic digestion of the flour which gave the lowest P.E.R. value. It was suggested that the reduced utilization of the amino acids in this sample may have resulted, in part, from a reduction in their rates of release in vivo. It was concluded that although fish flour may vary widely in nutritional value, properly prepared samples provide high quality protein for use in human or animal diets.

scholarly journals Nutritional value of amaranth (genus Amaranthus L.) grain in diets for broiler chickens

2011 ◽  
Vol 50 (No. 12) ◽  
pp. 568-573 ◽  
Author(s):  
B. Písaříková ◽  
Z. Zralý ◽  
S. Kráčmar ◽  
M. Trčková ◽  
I. Herzig
Keyword(s):  
Broiler Chickens ◽  
Crude Protein ◽  
Nutritional Value ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Ether Extract ◽  
Amaranth Grain ◽  
Gross Energy ◽  
Vitro Protein

The following characteristics were determined in raw and popped amaranth grain: crude protein (158.1 and 168.5 g/kg), ether extract (71.5 and 69.4 g/kg), neutral detergent fibre (NDF) (99.2 and 111.8 g/kg), cellulose (86.6 and 60.0 g/kg) and essential amino acids (Cys 4.2 and 4.1, Thr 6.0 and 6.5, Ala 8.8 and 9.2, Val 6.8 and 7.4, Ile 5.2 and 5.6, Lys 9.2 and 8.8, Arg 12.8 and 14.2 g/kg). In vitro protein digestibility was 68.1 and 50.6% in raw and popped amaranth grain, respectively. In balance experiments with broiler chickens ROSS 308 the following coefficients of apparent digestibility (%) were determined for control and experimental diets containing 0, 10% raw and 10% popped amaranth: crude protein 85.4, 86.5 and 83.0, ether extract 88.3, 88.2 and 86.1, NDF 21.2, 27.6 and 15.9, cellulose 25.0, 38.4 and 36.3, nitrogen free extractives 76.1, 82.6 and 81.1, organic matter 77.3, 81.8 and 80.6, gross energy 77.5, 80.6 and 78.2. &nbsp;

Screening of amino acid constituents from date palm fruits

2016 ◽  
Vol 5 (10) ◽  
pp. 4972
Author(s):  
Lata Birlangi
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
United Arab Emirates ◽  
Nutritional Value ◽  
Date Palm ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Cultivated Plants ◽  
Palm Fruits ◽  
Social Part

The date palm (Phoenix dactylifera L.) is one of mankind’s oldest cultivated plants. The fruit of the date palm is an important crop of the hot arid and semi-arid regions of the world. It has always played a genuine economic and social part in the lives of the people of these areas. The present objective in examining the amino acid content of different varieties of date palm fruits from Middle-East region; is to determine whether its protein could effectively supplement the nutritional value and it is also aimed in finding which variety is rich in number of amino acids. The phytochemical screening revealed the presence of eight essential amino acids and five non-essential amino acids in the date fruits. Among all the date fruit varieties taken as samples for the study, Dabbas cultivar of United Arab Emirates found to exhibit eight types of amino acids which includes five as non-essential ones. Total of thirteen amino acids were detected in the seven date cultivars. Determination of amino acid can serve as a guide to the possible nutritional value.

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