scholarly journals Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

2018 ◽  
Vol 74 (10) ◽  
pp. 5971-2018 ◽  
Author(s):  
PRZEMYSŁAW KNYSZ ◽  
MICHAŁ GONDEK ◽  
RENATA PYZ-ŁUKASIK ◽  
MONIKA ZIOMEK ◽  
ŁUKASZ DROZD ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
G Protein ◽  
Nutritive Value ◽  
Salt Content ◽  
Amino Acid Content ◽  
Traditional Methods ◽  
Dairy Starter Cultures ◽  
Limiting Amino Acids

The aim of the study was to determine the variability in the chemical composition and nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and unsmoked long-ripened rennet cheeses produced by traditional methods. The raw material for the production of short-ripened cheeses was pasteurized cows’ milk obtained from a dairy, whereas the long-ripened cheeses were manufactured from raw cows’ milk obtained from the producer’s farm. All three varieties of cheese examined were produced with commercial dairy starter cultures. The material for the study was collected in winter, directly at the producers’ retail outlets in southern and eastern Poland. The basic chemical composition was determined according to the Polish Standards, whereas the amino acid profiles of proteins from the cheeses were determined by ion-exchange chromatography. The result analysis revealed significant differences between the different varieties of cheese in terms of their water content, ranging from 32.2% to 42.1%, as well as protein content, which varied from 25.6% to 31.6%. Fat levels ranged between 22.2% and 24%, whereas total ash content amounted to 5.1-5.8%. The significantly highest salt content was found in unsmoked short-ripened cheeses. In all three cheese varieties, the total exogenous amino acid content was comparable, ranging from 46.17 g to 47.36 g/100 g protein, and that of endogenous amino acids varied from 52 g to 53 g/100 g protein. The biological value of proteins was determined by calculating to the chemical score (CS), as described by Mitchell and Block, and the essential amino acid index (EAAI), as described by Oser. A comparison of the results with the standard chicken egg white proteins showed that the limiting amino acids for all varieties of cheese were methionine and cysteine. On the other hand, a comparison with the FAO/WHO-suggested pattern of amino acid requirements (1991) for all age groups over 1 year of age showed that the limiting amino acids were methionine and cysteine in smoked and unsmoked short-ripened cheeses, and treonine in long-ripened cheeses. Considering the chemical indices, such as CS and EAAI, it may be concluded that the traditional rennet cheeses produced in southern and eastern Poland have a favourable amino acid composition of proteins and a high nutritive value..

Chemical Composition and Nutritive Value of Protein of the Pea Seeds - Effect of Harvesting Year and Variety

2011 ◽  
Vol 75 (1) ◽  
pp. 57-69 ◽  
Author(s):  
Anna Kotlarz ◽  
Agnieszka Sujak ◽  
Wacław Strobel ◽  
Wilhelm Grzesiak
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Crude Oil ◽  
Crude Protein ◽  
Nutritive Value ◽  
Amino Acid Content ◽  
Crude Fibre ◽  
Nutritional Values ◽  
Fiber Fractions ◽  
Pea Seeds

Chemical Composition and Nutritive Value of Protein of the Pea Seeds - Effect of Harvesting Year and VarietyWe tested nutritional usability of pea seeds (Pisum sativumL.) at full maturity. Four white-flowering and 5 colour-flowering new Polish cultivars were compared. We determined proximate composition of ground seeds collected over 4 years period as well as amino acids, minerals (Ca, P, Na, K), tannins and fiber fractions (NDF, ADF, ADL). The seeds contained between 224 and 260 g·kg-1of crude protein which was rich in Lys (6.8±0.8 g) but poor in Met+Cys (2.0±0.2 g·16 g-1N). The amount of tannins (as tannic acid equivalent) in white-flowering cvs was 4.3±0.9 g and in colour-flowering - 7.4±2.2 g. The calculated protein nutritional values were compared against amino acid standards of human and animal nutrition and the whole egg protein. Effects of the cropping year and variety variance in respect of chemical composition of seeds were examined. Crude protein, crude oil, N-free extractives, tannins, K, amino acid content: Leu, Phe+Tyr and Ala content were influenced significantly by the cultivar, while the cropping year had a significant influence on dry matter, crude ash, crude protein, crude fibre, crude oil, N-free extractives ADF and ADL fiber fractions, content of P, Na and K, most of the amino acid levels and on nutritional values of the protein measured by means of CS and EAAI indices.

Blood amino acid studies: Prediction of limiting amino acids in mixtures of dietary proteins

1968 ◽  
Vol 46 (5) ◽  
pp. 707-711 ◽  
Author(s):  
S. Venkat Rao ◽  
F. J. Noel ◽  
J. M. McLaughlan
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Content ◽  
Single Amino Acid ◽  
Protein Supplements ◽  
Chick Pea ◽  
Methionine Deficiency ◽  
Chemical Score ◽  
Plasma Methods ◽  
Limiting Amino Acids

Diets containing mixtures of cereals and protein supplements were fed ad libitum to male weanling rats 18 h daily for 5 days. The cereals consisted of rice, wheat, and corn, and the supplements included peanut, soy, cottonseed, and chick pea flours. Levels of plasma lysine, methionine, threonine, trytophan, leucine, and isoleucine were determined. Two methods designated as plasma amino acid (PAA) score and PAA ratio were tested for predicting the limiting amino acids in the diets utilizing the PAA data. Chemical score values were calculated from the amino acid content of the mixtures. Growth tests were also carried out with the diets, with or without a supplement of the amino acids indicated to be limiting by PAA score and PAA ratio methods. PAA ratios, PAA scores, and protein efficiency ratio data of rats indicated that lysine and threonine were equally limiting in rice–peanut, rice–soy, rice–cottonseed, rice – chick pea, wheat–peanut, and wheat–cottonseed diets. Plasma methods were also correct in showing that lysine was the limiting amino acid in corn–peanut, corn–soy, and corn–cottonseed mixtures. Plasma methods did not indicate a methionine deficiency when this amino acid was co-limiting with lysine and threonine. Chemical score failed to detect the threonine deficiency present in 8 of 12 diets. Limiting amino acids were not established for the corn – chick pea diet. It was interesting that the effective amino acid supplement for 8 of 12 diets required threonine in addition to lysine. It was concluded that the PAA methods are effective for predicting a deficiency of a single amino acid or of two co-limiting amino acids, but less satisfactory for predicting multiple amino acid deficiencies.

scholarly journals First results of complex studies of modern microorganisms by physico-chemical and mineral-geochemical methods

2021 ◽  
Vol 9 ◽  
pp. 3-33
Author(s):  
V. I. Silaev ◽  
◽  
A. V. Kokin ◽  
N. V. Pavlovich ◽  
S. N. Shanina ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Amino Acid Content ◽  
Total Amino Acid ◽  
Strong Positive Correlation ◽  
Gram Positive ◽  
Gram Negative ◽  
Gram Positive Bacteria

We studied 14 samples of gram-negative and gram-positive bacteria, unicellular yeasts and green algae using optical, atomic force and analytical scanning electron microscopy, thermal analysis, gas chromatography, infrared spectroscopy, inductively coupled plasma mass spectrometry and isotope mass spectrometry. In shape, the cells of microorganisms vary from rod-shaped to lenticular and coccoid, in size they range from mesonanometer to micrometer. A strong positive correlation was found between the extreme cell sizes. An admixture of inorganic chemical elements — Mg, Ca, Ba, Na, K, Cu, Zn, P, S, Cl and submicron-sized precipitates of mineral phases — carbonates, phosphate sulfates, hydrogen sulfate phosphates, hydrogen phosphates, halite, kaolinite, was found in the chemical composition of the studied microorganisms, metal alloys of brass composition, baddeleyite. Among the 45 microelements identified in microorganisms, there were 7 essential elements (E), 17 physiogenically active (FA) and 19 abiotic (AB). The total concentration of trace elements ranged from 0.003—0.26 wt. %. The value of the essential coefficient — E / AB — averaged 196 ± 153. Microorganisms were characterized by a mixed fat-protein elemental composition, they contained 14 amino acids belonging to the aliphatic, aromatic, basic, acidic, hydroxyl, imino and sulfur-containing groups. The total amino acid content ranged from 409 to 942 (682 ± 221) mg/g. Up to half of the amino acids were represented by the left (L) and right (D) enantiomers. The degree of racemization (D / L) ranged from 0.01 to 0.37. Yeast and chlorella were characterized by the most isotopically heavy composition of carbon in combination with relatively isotopically light nitrogen. In bacteria, a statistically lighter carbon was found in combination with a much heavier nitrogen. According to a number of properties — the chemical composition of organic matter, microelements, the degree of enrichment with antibiotic elements, the content of amino acids and the degree of their racemization — gram-negative and gram-positive bacteria differed. In general, the studied biological microorganisms were fundamentally different from the abiogenic organic substances found in meteorites and products of modern volcanism regarding their elemental and amino acid composition, carbon and nitrogen isotopes.

Nutritional evaluation of meat meals for poultry. VIII.* Nutritive values of and limiting amino acids in cereal diets, supplemented with meat meal

1974 ◽  
Vol 25 (1) ◽  
pp. 193 ◽  
Author(s):  
GR Skurray ◽  
RB Cumming
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritive Value ◽  
Essential Amino Acids ◽  
Feed Conversion ◽  
Chick Growth ◽  
Meat Meal ◽  
Amino Acid Levels ◽  
Limiting Amino Acids ◽  
Conversion Efficiencies

When a commercial meat meal was used to supplement wheat, corn and sorghum diets to growing chicks, there was a wide variation in performance. Feed conversion efficiencies were higher on diets based on wheat and corn than those based on sorghum. The nutritive value as determined by chick growth tests of a wheat-plus-meat meal diet was higher than a corn or sorghum-plus-meat meal diet. The nutritive value of a wheat–plus–meat meal diet, supplemented with lysine and methionine, was the same as that of a crystalline amino acid reference diet. The weight gains of chicks given these two diets were higher than those obtained with diets based on wheat, corn and sorghum, not supplemented with lysine and methionine. The results were explained in terms of the limiting and digestible essential amino acids in these diets. The limiting amino acids in the diets were determined from the plasma amino acid levels in chicks given these diets. ______________________ *Part VII, Aust. J. agric. Res., 23: 913-22 (1972).

Chemical and physical characteristics of grains related to variability in energy and amino acid availability in pigs: a review

1999 ◽  
Vol 50 (5) ◽  
pp. 667 ◽  
Author(s):  
Robert J. van Barneveld
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritive Value ◽  
Amino Acid Content ◽  
Nutritional Factors ◽  
Value Differences ◽  
Agronomic Practices ◽  
Available Energy ◽  
Cultural Conditions ◽  
Amino Acid Availability

To optimise pig production, there is a need to define the variation in the available energy and amino acid content of feed grains and to understand those factors that influence nutritive value. Differences of up to3.7 MJ/kg dry matter (DM) in digestible energy (DE) content were observed following a review of data for more than 70 cultivars of wheat. Similarly, analysis of data for more than 125 cultivars of barley revealed a range in DE estimates from 11.7 to 16.0 MJ/kg DM. Differences of this magnitude are economically significant to pig producers. Cultivar has a minimal effect on the availability of energy and amino acids in cereals, although this variation is larger in legumes, particularly lupins. The cultural conditions and agronomic practices (e.g. fertiliser rate) have a greater influence on amino acid and energy availability than the growing region or the growing year. Many factors are shown to influence the availability of energy and amino acids in feed grains, including protein source and type, starch characteristics, fat source and type, non-starch polysaccharide components, and anti-nutritional factors. Although all of these factors can influence the nutritive value of a feed grain for pigs in some way, the availability of energy and amino acids will ultimately depend on the particular combination of these components in a grain and how they behave in the presence of nutrients from other feed ingredients. For this reason, an understanding of the factors that influence the nutritive value of feed grains is more likely to eventuate when multiple regressions of grain components are made against the availability of energy and amino acids.

Grain amino acid composition of barley (Hordeum vulgare L.) cultivars subjected to selenium doses

2017 ◽  
Vol 43 (3) ◽  
pp. 268-276 ◽  
Author(s):  
Semih Yilmaz ◽  
Ali İrfan İlbaş ◽  
Mikail Akbulut ◽  
Aysun Çetin
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Acid Content ◽  
Amino Acid Content ◽  
Sulfur Amino Acids ◽  
Hordeum Vulgare L ◽  
Barley Cultivars ◽  
Limiting Amino Acids

Abstract Background: Selenium (Se34) is an essential micronutrient for humans and animals and has growth promoting and antioxidative effects at low concentrations. Methods: Effects of various sodium selenite (Na2SeO3) doses on grain amino acid content of barley cultivars (Bülbül 89 and Çetin 2000) was investigated using ion exchange liquid chromatography. Results: Majority of the amino acids could be altered with Selenium (Se) fertilization. Grain Se content of Bülbül 89 (0.175 mg kg−1) and Çetin 2000 (0.171 mg kg−1) were similar and both displayed an increase in proteinogenic, essential, and sulfur amino acids. The response of cultivars was more pronounced for Se accumulation and amino acid content at mid dose (12.5 mg ha−1). The quantities of proteinogenic, essential and sulfur amino acids increased considerably at that dose. Se induced increase in nitrogen content might cause an increase in some of the proteins of grain and consequently can alter amino acid composition. An obvious increase in the limiting amino acids (lysine and threonine) were prominent in response to Se fertilization. Conclusion: Se treatment influence amino acid composition of barley grains; especially improve the quantity of limiting amino acids and consequently nutritional value of the grain.

scholarly journals Amino acid profiles of Solanum aethiopicum, Amaranthus hybridus, and Telfairia occidentalis, common leafy vegetables in Nigeria

2021 ◽  
Vol 104 (3) ◽  
pp. 003685042110320
Author(s):  
Patrick M Aja ◽  
Boniface A Ale ◽  
Ezebuilo U Ekpono ◽  
Ifeoma Nwite ◽  
Lucy Aja ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
G Protein ◽  
Essential Amino Acid ◽  
Amino Acid Content ◽  
Leafy Vegetables ◽  
Total Amino Acid ◽  
Amaranthus Hybridus ◽  
Solanum Aethiopicum ◽  
Telfairia Occidentalis

The aim was to evaluate the amino acid compositions of three commonly consumed leafy vegetables ( Solanum aethiopicum, Amaranthus  hybridus, and Telfairia occidentalis) in Abakaliki, Ebonyi State. Leafy vegetables are important protective foods and beneficial for the maintenance of healthy living and prevention of diseases. The fresh leaves of A. hybridus, T. occidentalis, and S. aethiopicum were air-dried under room temperature for 1 week. The dried samples were further milled into a fine powder using a mechanical grinder and were stored in an air-tight plastic container. Amino acid content was determined using an applied Bio-system (phenylthiohydantoin, PTH) amino acid analyzer. Among amino acids determined in the vegetables, glutamic acid had the highest value with 12.59, 11.20, and 11.96 g/100 g protein, which was followed closely by leucine with 9.81, 7.94, 9.28 g/100 g protein, and aspartic acid with 8.99, 8.62, and 9.74 g/100 g protein in S. aethiopicum, A. hybridus, and T. occidentalis, respectively on dry weight bases. The leaf that contained the highest total amino acid (TAA) was S. aethiopicum with 88.69 g/100 g protein followed by T. occidentalis with 80.39 g/100 g protein while A. hybridus being the lowest, had 73.38 g/100 g protein. The limiting essential amino acid was tryptophan with 1.98 g/100 g protein while leucine with 9.0 g/100 g protein was the most abundant TAA. The percentage concentration of different groups of amino acid in vegetables revealed that total essential amino acid (TEAA) had 54.85%, total non-essential amino acid (TNEAA) had 48.27%, total neutral amino acid (TNAA) had 22.24%, total acidic amino acid (TAAA) had 32.48%, total basic amino acid (TBAA) had 11.53%, total aromatic amino acid (TArAA) had 11.89% while total sulfur amino acid (TSAA) had 3.94%. The results indicate that the vegetables studied are rich in essential amino acids and could serve as a good source of quality protein. Therefore, they could be recommended as food supplements, especially when animal proteins become more expensive as a source of protein.

The nutritive value of rumen micro-organisms in ruminants

1983 ◽  
Vol 50 (2) ◽  
pp. 463-470 ◽  
Author(s):  
E. Storm ◽  
E. R. Ørskov
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Amino Acid Composition ◽  
High Purity ◽  
Dry Matter ◽  
Nutritive Value ◽  
Continuous Process ◽  
Pure Cultures ◽  
Micro Organisms

1. A method is described whereby a large quantity of rumen microbial dry matter of high purity was isolated from whole rumen contents obtained from abattoirs, by means of a continuous process of one filtration through four sieves followed by three differential centrifugations.2. The contents of ash, carbohydrate, lipid, nitrogen, RNA, DNA and individual amino acids of the three centrifugal fractions are given and compared with values summarized from more than sixty published reports on the chemical composition of rumen micro-organisms isolated from both whole rumen contents and pure cultures.3. The amino acid composition of isolated rumen micro-organisms, in particular that of the bacteria, was found to be remarkably constant.

scholarly journals Nutritive value of mixed proteins

1977 ◽  
Vol 37 (3) ◽  
pp. 289-308 ◽  
Author(s):  
A. A. Woodham ◽  
P. S. Deans
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
G Protein ◽  
Acid Composition ◽  
Essential Amino Acid ◽  
Nutritive Value ◽  
Geometric Mean ◽  
Total Amino Acid ◽  
Chemical Score

1. Two series of protein feeding-stuffs each consisting of a fish meal, meat-and-bone meal, soya-bean meal, groundnut meal and sunflower-seed meal were analysed for total amino acid composition and evaluated, both individually and combined in all possible pairs, as supplements to cereal-based diets for growing chicks by the total protein efficiency (g weight gain/g protein consumed; TPE) procedure. Each pair of feeding-stuffs provided 120 g supplementary protein/kg diet and the diet was made up so that the relative amounts of protein provided by each of the pair of constituents were (w/w): 120:0, 100:20, 80:40, 60:60, 40:80, 20:100 and 0:120 respectively, in addition to 60 g protein/kg provided by cereals.2. In all but one of the twenty pairs of feeding-stuffs studied the mixtures exhibited a marked synergistic effect in that the TPE value was higher than the appropriately weighted mean of the TPE values obtained with the individual components.3. Neither chemical score ([amount of limiting amino acid/the chick's requirement for the same amino acid] × 100) nor essential amino acid index; geometric mean for the ratio, amount of essential amino acid: the chick's requirement for that amino acid, for all ten essential amino acids) calculated from the amino acid composition of the dietary constituents could be used routinely to predict the results of the chick growth test, although chemical score did parallel the TPE values in some instances. In a number of instances, mixtures containing an apparently less favourable amino acid composition than one of the components of the mixture gave a higher TPE value.4. It seems likely that the relative proportions of a number of amino acids determine the optimum combination of a mixture of proteins. The removal of amino acid deficiencies alone is not sufficient to ensure that a given mixture of proteins produces optimum performance in growing chickens.

scholarly journals The Chemical Composition of Wool II. Analysis of the Major Histological Components Produced by Ultrasonic Disintegration

1965 ◽  
Vol 18 (2) ◽  
pp. 353 ◽  
Author(s):  
JH Bradbury ◽  
GV Chapman ◽  
NLR King
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Acid Content ◽  
Amino Acid Content ◽  
Dichloroacetic Acid ◽  
Cysteic Acid ◽  
Cortical Cells ◽  
Isoleucine Leucine ◽  
Merino Wool

Ultrasonic disruption of powdered Merino wool in formic acid and dichloroacetic acid causes some protein to be dissolved, but the amino acid content of the residual wool is unchanged by the treatment. Cortical cells and disrupted cortical cells are found to have the same composition as the parent fibre, which is to be expected because the latter consists of about 90 % cortical cells. However, the cuticle of Merino wool is different in composition from the parent fibre, being richer in cysteic acid, serine, proline, glycine, valine, and cystine, and poorer in aspartic acid, threonine, glutamic acid, methionine, isoleucine, leucine, tyrosine, phenylalanine, and arginine than the whole fibre. Thus the cuticle is considerably less polar than the fibre as a whole. With the exceptions detailed below, it is found that the first group of amino acids listed above are classified as non a.helix.forming and the second group as a�helix� forming by Blout (1962). The exceptions are isoleucine and threonine, whilst arginine and glycine are not classified. It is therefore postulated that the cuticle is amorphous because of its high content of non a�helix.forming amino acids. The cuticle of Lincoln wool shows similar differences to those already given for Merino cuticle but, in addition, contains less lysine and histidine than the whole fibre.

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