scholarly journals EXPLOITING A BENEFIT OF COCONUT MILK SKIM IN COCONUT OIL PROCESS AS NATA DE COCO SUBSTRATE

2010 ◽  
Vol 2 (3) ◽  
pp. 167-172 ◽  
Author(s):  
Bambang Setiaji ◽  
Ani Setyopratiwi ◽  
Nahar Cahyandaru
Keyword(s):  
Sucrose Concentration ◽  
Coconut Oil ◽  
Optimum Concentration ◽  
Coconut Milk ◽  
Coconut Water ◽  
Fibre Content ◽  
Crude Fibre ◽  
Coconut Protein ◽  
Crude Fibre Content

A research to know influence of mixing concentration of coconut water and sucrose concentration to coconut milk skim as nata de coco substrate has been conducted. The variation was taken from mixing coconut water (0%, 25%, 35% and 50% and 100% as control) and the sucrose concentration (0.5%, 1%, 1.5% and 2%). Coconut milk skim boiled before used as substrat, yielded a coconut protein (blondo). The result of research showed that coconut milk skim can be used as nata de coco substrate with mixing coconut water and sucrose addition, mixing 50 % concentration coconut water representing optimum concentration. The content of crude fibre nata was yielded by higher concentration of sucrose, while mixing concentration coconut water do not influence crude fibre content.   Keyword: Coconut milk skim, substrate, nata de coco

scholarly journals The relation between the crude fibre content of food and the milk production.

1955 ◽  
Vol 3 (1) ◽  
pp. 35-39
Author(s):  
P. Schoorl
Keyword(s):  
The Netherlands ◽  
Milk Production ◽  
Feeding Practices ◽  
Dry Season ◽  
Fibre Content ◽  
Crude Fibre ◽  
The Tropics ◽  
Crude Fibre Content

The Friesian cow in Indonesia gives about 1, 500 1. milk in about 240 days compared with 3, 800 1. in 300 days in the Netherlands. The author believes that the main reason for the low production in the tropics is not climate, but faulty feeding practices. A cow fed a typical Indonesian ration of reedy grass and fibrous concentrates gave 1, 003 1. milk in the first no days of her first lactation, but increased to 1, 870 1. in the first 102 days of her second lactation when given a diet containing much less crude fibre, in spite of the fact that the former lactation was in the wet and the latter in the dry season. G.F.S. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals Development of Buckwheat Cookies Supplemented with Wheat Flour

2017 ◽  
Vol 60 (1) ◽  
pp. 27-35
Author(s):  
Nisar Hussain ◽  
Javid Ullah ◽  
Ehsan Elahi ◽  
Sajjad Ahmad ◽  
Muhammad Zakaria ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Fibre Content ◽  
Composite Flour ◽  
Crude Fibre ◽  
Mineral Contents ◽  
Overall Acceptability ◽  
C 50 ◽  
Crude Fibre Content ◽  
Buckwheat Flour

The present study was conducted to develop buckwheat cookies supplemented with wheat flour.Buckwheat and wheat flour were examined for their proximate composition. Buckwheat flour contained11.6% moisture, 15.79% crude protein, 1.81% crude fat, 1.83% ash, 0.70% crude fibre content and 68.27%NFE, while wheat flour contained moisture content 13.12%, crude fibre content 1.93%, crude fat 1.42%,crude protein content 12.53%, ash content 1.57% and 69.43% NFE, respectively. Wheat flour was incor-porated into buckwheat flour at 10, 20, 30, 40 and 50% ratio to make composite flour and the developedcookies were analysed for quality evaluation. Supplementation of wheat flour significantly influenced theproximate and mineral composition of buckwheat flour based cookies. Moisture contents, crude fibrecontents and NFE (Nitrogen Free Extract) increased, whereas crude fat, crude protein and ash contentsdecreased. Mineral contents (Fe, Ca, K, Zn and Mg) of developed buckwheat cookies decreased withincrease in wheat flour supplementation levels. Sensory characteristics of supplemented cookies increasedwith increase in supplementation levels of wheat flour and were acceptable by judges in terms of test,colour, texture and overall acceptability. Cookies developed from C 50% C supplementation level of wheatflour got maximum scored points while C0 control C0 was found to be more nutritious and gluten freehaving more crude protein and mineral contents when compared to supplemented cookies.

scholarly journals The effect of the stage of maturity of alfalfa (Medicago sativa L.) on the chemical composition and in sacco digestibility

2008 ◽  
Vol 56 (1) ◽  
pp. 55-64 ◽  
Author(s):  
Petr Doležal ◽  
Jiří Skládanka
Keyword(s):  
Organic Matter ◽  
Chemical Composition ◽  
Negative Correlation ◽  
Crude Protein ◽  
Fibre Content ◽  
Crude Fibre ◽  
Nitrogenous Substances ◽  
Organic Matter Digestibility ◽  
Crude Fibre Content ◽  
In Sacco

The influence of the stage of maturity of alfalfa on the chemical composition and in sacco digestibility was studied in a laboratory experiment. Alfalfa plants were analysed in 8 vegetation stages harvested in regular intervals before the beginning of bud setting until the fall of blossoms. The contents of nitrogenous substances, fat, crude fibre, ADF, NDF, Ca, P, Na, K and Mg were determined in the samples, and using the in sacco method also the organic matter digestibility in the rumen. Further we assessed the energy content and calculated the N−free extractives (BNLV) value. In some stages the chemical changes were monitored in the whole plant. It was discovered that during vegetation there was a statistically significant increase in the crude fibre content and in the ADF and NDF fractions and a reduction in nitrogenous substances. A strong negative correlation was detected between the stage of maturity of alfalfa and content of crude protein and net energy for lactation (r = −0.97 and r = −0.92, respectively). In the individual stages of vegetation the differences in the content of nitrogenous substances, fibre and fat were statistically significant (P < 0.05). The statistically highest content of crude protein (28.97%) was detected in the first stage before bud setting and the lowest (11.97%) in the stage after the fall of blossoms. Later vegetation also had a stronger depressive effect on the content of fat and NEL. The organic matter digestibility (P < 0.05) was the lowest in alfalfa in the last stage of sampling (62.6%) when it reached a mere 85.99% of the digestibility at the beginning of bud setting. The highest organic matter digestibility (72.80%) was detected in a sample of young alfalfa prior to bud setting. In the experiment we confirmed a strong and negative correlation (r = −0.97) between the crude fibre content and organic matter digestibility. The correlation was also strong between the stage of maturity of alfalfa and the content of magnesium (Mg).

Influence on tail-biting in weaning pigs of crude fibre content and different crude fibre components in pigs' rations

2020 ◽  
Vol 158 (3) ◽  
pp. 233-240
Author(s):  
A. Honeck ◽  
J. Ahlhorn ◽  
O. Burfeind ◽  
M. Gertz ◽  
E. grosse Beilage ◽  
...  
Keyword(s):  
Treatment Group ◽  
Low Frequency ◽  
Fibre Content ◽  
Major Influence ◽  
Control Group ◽  
Unexpected Result ◽  
Crude Fibre ◽  
Tail Biting ◽  
Beet Pulp ◽  
Crude Fibre Content

AbstractThe aim of the study was to analyse the influence on tail-biting in undocked pigs during the rearing period of crude fibre in piglets' rations. All pigs were fed the same pre-starter until weaning. The study comprised two trials with four experimental groups each. The first trial contained: a control group (CG1) with conventional feed (up to 40 g/kg crude fibre), two groups with an increased crude fibre content of up to 50 g/kg (G5) and 60 g/kg (G6), respectively, and one group with conventional feed and crude fibre provision ad libitum (AL). The second trial consisted of a control group (CG2) which received the same conventional feed as CG1 and three treatment groups with either soya hulls (SS), dried sugar beet pulp (DP) or oat fibre (OF) admixed to their ration, to achieve a crude fibre content of 60 g/kg in all three groups. The rearing week, the batch, the treatment group (only in trial one) and the interaction between batch and treatment group had a significant influence on tail-lesions (P < 0.05). The tail-biting process started in rearing week 3 (trial one) and 5 (trial two), respectively. Due to the low frequency of tail-biting during the present study, crude fibre seems to have no major influence on tail-biting during the rearing period. This unexpected result may be caused by the optimized conditions in which the piglets were kept and the intensive animal observation carried out by the employees. However, the batch effect was most influential.

The composition and nutritive value of seeds hays

1944 ◽  
Vol 34 (2) ◽  
pp. 88-92 ◽  
Author(s):  
W. S. Ferguson ◽  
S. J. Watson
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Nutritive Value ◽  
Fibre Content ◽  
First Year ◽  
Crude Protein Content ◽  
Crude Fibre ◽  
Two Samples ◽  
Crude Fibre Content ◽  
Clover Content

The examination of 108 first year seeds hays showed the average crude protein content to be 9·0 ― and the average crude fibre content 25·7 ―. The crude protein content varied from 5·0 to 13·5 ― and was directly associated with the clover content.Figures obtained on hays cut in the second and third years of the ley suggest that the protein content falls, and the crude fibre content rises, with increasing age of ley.The composition and digestibility of twenty first year hays were determined and the average figures quoted for hays of high, medium and low clover content. The starch equivalent values of these hays were high and moderately constant, varying from 33·3 to 41·2, average 36·8. The protein equivalent values varied from 1·8 to 8·4 ―, average 5·1 ―.The composition and digestibility of four samples of second year seeds hay, two samples of third year hay, one sample of second cut hay in its first year and one sample of lucerne and cocksfoot hay were also determined.

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