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.

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.

Bacteria Decomposing Amino Acids in Bulk-Stored Capelin (Mallotus villosus)

1983 ◽  
Vol 40 (12) ◽  
pp. 2092-2097 ◽  
Author(s):  
J. Kjosbakken ◽  
I. Storrø ◽  
H. Larsen
Keyword(s):  
Amino Acids ◽  
Viable Count ◽  
Anaerobic Growth ◽  
Mallotus Villosus ◽  
Trimethylamine Oxide ◽  
Obligate Anaerobic ◽  
Spoilage Bacteria ◽  
The Family ◽  
Capelin Mallotus Villosus ◽  
Hydrophobic Amino Acids

Bacteria that decompose amino acids were isolated from anaerobically stored capelin (Mallotus villosus) depleted of trimethylamine oxide (TMAO). Some of the 19 isolated strains could be assigned to Lactobacillus, or Bacteroidaceae, but others were not easily identified. Bacteria of the family Bacteroidaceae dominated the anaerobic viable count in the capelin mass in a period after the total reduction of TMAO. Most of the isolated strains differed from each other by decomposing different sets of the free amino acids, or decomposing amino acids at different rates during anaerobic growth in capelin extracts. Most strains isolated from the fish at the later stages of storage, and notably the Bacteroidaceae, produced copious amounts of NH3. Hydrophilic amino acids were the main source of the NH3 produced. Hydrophobic amino acids and other nonprotein nitrogenous components of the capelin extract were not decomposed by any of the 19 organisms, with the exception of the quantitatively less significant hypoxanthine, which was decomposed by three of the strains. Members of the family Bacteroidaceae may be prominent spoilage bacteria in fish, having until now escaped attention because of their obligate anaerobic and psychrotrophic nature.

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.

Criteria for expressing nutritional values of subtropical grasses

1960 ◽  
Vol 11 (2) ◽  
pp. 121 ◽  
Author(s):  
R Milford
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Dry Matter ◽  
Protein Digestibility ◽  
Poor Quality ◽  
Early Spring ◽  
Crude Protein Content ◽  
Nutritional Values ◽  
Dry Matter Digestibility ◽  
Sufficient Energy

The results from digestibility experiments made with 17 different subtropical grasses are discussed. The most suitable criteria for expressing nutritional values are crude protein content, crude protein digestibility, nitrogen balance, dry matter intake, and dry matter digestibility. Feeding standards based on starch equivalents and total digestible nutrients which are used in temperate environments are highly inaccurate when applied to these subtropical species. Large seasonal fluctuations occur in the nutritional value of subtropical grasses. At the height of the summer growing season values are very high and adequate for all forms of animal production. In the winter and early spring the grasses are generally of poor quality and are unable to meet the requirements for producing livestock. At this time the crude protein content and crude protein digestibility are low. Animals are also unable to obtain sufficient energy because the dry matter intakes and dry matter digestibilities of the grasses are low. The very low nutritive values obtained during winter and early spring usually occur after grasses have been killed by frost. Frost resistance is therefore an important criterion in selecting subtropical grasses which will maintain high nutritional values throughout the entire yew.

scholarly journals In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Sunantha Ketnawa ◽  
Yukiharu Ogawa
Keyword(s):  
Amino Acids ◽  
Soybean Protein ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Nutritional Values ◽  
Simulated Digestion ◽  
Indispensable Amino Acids ◽  
Biochemical Indices ◽  
Activity Indices

AbstractProtein digestibility of soybean obtained from the main manufacturing steps for natto, such as soaking (soaked soybeans ‘S’), boiling (boiled soybeans ‘B’), and fermentation (fermented soybeans ‘F’), was examined in this study. Biochemical indices for the processed soybeans from each manufacturing step and those digested fractions by simulated in vitro gastrointestinal digestion were also evaluated. The result showed a significant (P < 0.05) increase in the protein digestibility of B (48.71 ± 0.04%) and F (50.21 ± 0.45%) compared to that of S (20.58 ± 0.25%), accompanying the accumulation of small protein sub-fractions and essential amino acids. Besides, antioxidant activity indices of all digested fractions increased around two to fourfold at the end of the simulated digestion. F showed a consistently increasing trend when the digestion stage progressed and maximum values overall at the final digestion stage.  Soybeans from fermentation step showed higher protein digestibility and indispensable amino acids as well as potential bioactivities than those from boiling and soaking step. The results demonstrated that manufacturing steps improved nutritional values of soybean protein, such as bioavailability of amino acids and certain bioactivities.

scholarly journals Early life growth is affecting timing of spawning in the semelparous Barents Sea capelin (Mallotus villosus)

2021 ◽  
pp. 102614
Author(s):  
Florian Berg ◽  
Samina Shirajee ◽  
Arild Folkvord ◽  
Jane Aanestad Godiksen ◽  
Georg Skaret ◽  
...  
Keyword(s):  
Early Life ◽  
Barents Sea ◽  
Mallotus Villosus ◽  
Capelin Mallotus Villosus ◽  
Timing Of Spawning

scholarly journals Effect of Time and Legume Type on Germination-Induced Proteolysis of Lentils and Faba Beans

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 4
Author(s):  
Sara Bautista-Expósito ◽  
Elena Peñas ◽  
Albert Vanderberg ◽  
Juana Frias ◽  
Cristina Martínez-Villaluenga
Keyword(s):  
Amino Acids ◽  
Protease Activity ◽  
Protein Quality ◽  
Principal Component ◽  
Fold Increase ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Seedling Development ◽  
Positive Effects ◽  
Faba Beans

Legumes are alternative protein sources that have been successfully used to develop diverse meatless foods. Although these plant-based products have a lower impact on the environment than equivalent animal-based products, they have lower protein digestibility. Germination could be a useful bioprocess to enhance protein digestibility in legumes, although its effect at different times of seedling development has been little studied in lentils and faba beans. This work investigated the effect of germination time (4 and 6 days after full seed imbibition) on the proteins of three types of Canadian lentils (“gray zero tannin”, G; “caviar black”, B; and “red dehulled”, D) and faba beans (“zero vicin/convicin”, F). Germination increased total nitrogen (4–14% increase) and total levels of some amino acids: Asp in all the sprouts studied; Ser, Pro, Ala, Cys, His and Lys in G; and Met and Tyr in B. A concurrent degradation of the 7S and 11S globulin subunits, the accumulation of peptides below 20 kDa and free essential and non-essential amino acids (4- to 6-fold increase) were observed after germination in all the legumes studied. These effects were attributable to the increased protease activity observed after sprouting. Trypsin inhibitory activity was lower in legume sprouts, except for D, where a small increase was detected. Time, legume type and their interaction showed significant effects on the parameters studied. Germination effects were generally more remarkable at longer stages of seedling development. Among the legumes studied, D showed a differential behavior characterized by a faster protein degradation and release of small peptides, probably due to its higher protease activity as indicated by principal component analysis. These results evidence the positive effects of germination on the protein digestibility of different lentil types and faba beans. The protein quality of plant-based foods could be improved through the selection of legume species with higher germination-induced proteolytic rates and optimized germination times.

Sign in / Sign up

Export Citation Format

Share Document