scholarly journals Evaluation of the nutritional quality of Chaetoceros muelleri Schütt (Chaetocerotales: Chaetocerotaceae) and Isochrysis sp. (Isochrysidales: isochrysidaceae) grown outdoors for the larval development of Litopenaeus vannamei (Boone, 1931) (Decapoda: Penaeidae)

2012 ◽  
Vol 64 (3) ◽  
pp. 963-970 ◽  
Author(s):  
Erika Rodríguez ◽  
José López-Elías ◽  
Eduardo Aguirre-Hinojosa ◽  
Garza-Aguirre del ◽  
Francisco Constantino-Franco ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Litopenaeus Vannamei ◽  
Biochemical Composition ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Larval Survival ◽  
Mixed Diet ◽  
Chaetoceros Muelleri ◽  
Protein Levels

The biomass, proximal composition and fatty acid profile of Isochrysis sp., Chaetoceros muelleri and their mixture, grown under greenhouse conditions, were evaluated. The nutritional value of both species supplied as the monoalgal (Chaetoceros muelleri: Diet I, and Isochrysis sp. Diet II) and mixed diet (Diet III) for larval Litopenaeus vannamei was also assessed on the basis of the development and biochemical composition of the larvae. The highest protein levels were obtained in Diets I and II (40% and 35%, respectively). No significant differences in larval survival were found among the diets; however, larvae fed on Diet II had the lowest mean larval length.

scholarly journals Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Animals ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 59
Author(s):  
Natalia Śmietana ◽  
Remigiusz Panicz ◽  
Małgorzata Sobczak ◽  
Przemysław Śmietana ◽  
Arkadiusz Nędzarek
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Nutritional Value ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Chemical Score ◽  
Very High ◽  
Acid Index

The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May–September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

scholarly journals Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

Fermentation ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 44 ◽  
Author(s):  
Omarini ◽  
Labuckas ◽  
Zunino ◽  
Pizzolitto ◽  
Fernández-Lahore ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Solid State ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Acid Content ◽  
Nutritional Quality ◽  
Oleic Acid Content ◽  
Pleurotus Sapidus ◽  
Process Strategy

Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate. During fermentation, samples were withdrawn at different time intervals (4, 6, and 10 days) and further analyzed. Established methods were deployed to monitor the changes in nutritional composition (carbohydrates, proteins, ash, and lipids). Additionally, changes in fatty acid composition was studied as a function of culture progress. Results showed that the SSF of rice bran increased total carbohydrates from 36.6% to 50.2%, total proteins from 7.4% to 12.8%, and ash from 7.6% to 11.5%. However, the total lipid content was reduced from 48.5% to 27.8%. The fatty acid (FA) composition of RB included mainly oleic, linoleic, and palmitic acids. Upon fermentation with P. sapidus, small differences were found: linoleic acid and oleic acid content were increased by 0.4% and 1.1%, respectively, while palmitic acid content was reduced by 0.8%. This study demonstrated an improvement in the nutritional quality of RB after fermentation with P. sapidus, since protein, carbohydrates, minerals, and specific FA components were increased. As a whole, our results indicate that fermented rice bran could be used as a high-quality animal feed supplement.

scholarly journals Influence of storage on the chemical composition of Stylosanthes hays for equine feeding

2016 ◽  
Vol 37 (2) ◽  
pp. 819 ◽  
Author(s):  
Diego Figueiredo da Costa ◽  
Aline Ferreira da Silva ◽  
Areano Ethério Moreira de Farias ◽  
Arthur Willian de Lima Brasil ◽  
Fabrine Alexandre dos Santos ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Storage Period ◽  
Climatic Conditions ◽  
Stylosanthes Guianensis ◽  
Split Plot ◽  
Dry Seasons ◽  
Plot Design

During dry seasons, equines are traditionally fed hay. However, if not prepared under favorable climatic conditions and if not properly stored, hay does not preserve its nutritional value. The aim of this research was to evaluate the chemical composition in Stylosanthes guianensis cv. Mineirão and Estilosantes Campo Grande hay varieties, used to feed equines over 225 days of storage. Treatments consisted of Stylosanthes guianensis cv. Mineirão and Estilosantes Campo Grande hay varieties, assessed at six moments of storage: 0, 45, 90, 135, 180, and 225 days. The experiment followed a completely randomized split-plot design. In the comparison between varieties, differences (P0.05) over the 225 days of storage. The storage period had little impact on the nutritional quality of the assessed hays. The Stylosanthes guianensis cv. Mineirão and, mainly, Estilosantes Campo Grande hay varieties have potential to be used in equine diet.

scholarly journals Impact of Sous Vide Cooking on Nutritional Quality of Meat

2020 ◽  
Vol 10 (3) ◽  
Author(s):  
María Victoria Aviles
Keyword(s):  
Heat Treatment ◽  
Protein Fraction ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Processing Technology ◽  
Heat Stable ◽  
Sensory Qualities ◽  
Sous Vide ◽  
Nutritional Changes

Cooking becomes the meat more digestible, eating, and palatable. However, heat treatment can cause undesirable nutritional changes in meat, such as loss of minerals and vitamins, oxidation of lipids and changes in some segments of the protein fraction. The use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, represents an interesting cooking alternative in terms of retains its natural sensory qualities of meat along with the nutritional value. In this paper, the research on the effect of sous vide cooking of meat on its nutritional quality is reviewed.

scholarly journals Effect of Low Tannin Sorghum Based Feed on Physical and Nutritional Quality of Layer Chicken Eggs

2018 ◽  
Vol 7 (4) ◽  
pp. 94 ◽  
Author(s):  
B. A. Ochieng ◽  
W. O. Owino ◽  
J. N. Kinyuru ◽  
J. N. Mburu ◽  
M. G. Gicheha ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Acid Content ◽  
Nutritional Quality ◽  
Egg Production ◽  
Fatty Acid Content ◽  
Cholesterol Content ◽  
Polyunsaturated Fatty Acid Content ◽  
Egg Yolks

This study was carried out to evaluate the effect of replacing maize with low tannin sorghum (LTS) in layer feed on the physical and nutritional quality of eggs of layers at peak egg production stage. One hundred and twenty, 30-weeks old hens were grouped into three blocks of forty birds per block and were subjected to three different diets: 100%Maize, 50%Maize50%LTS and 100%LTS for 8 weeks. Eggs were collected on the 4th and 8th week of feeding trial. The results showed that eggs had statistically similar weights, amounts of protein, fat, Vitamin E and Vitamin A. The colour of egg yolks increased in lightness and reduced in hue and Chroma significantly across all the dietary blocks with increase in LTS while cholesterol content decreased. The saturated fatty acid content in the albumin and yolk oil extract remained constant irrespective of the period of feeding or variation of Maize and LTS content. The Monounsaturated fatty acid content decreased significantly (P=0.0003) during the whole trial diet period. The Polyunsaturated fatty acid content remained constant for the albumin (P=0.4095) while the yolk showed an increase (P=0.1162) from the initial 15.82±0.57 g/100g on the 4th week to 24.05±7.25 g/100g on the 8th week for diets with 100%Maize. 50%M50%LTS increased from 14.59±0.16 to 21.48±4.19 g/100g and 100%LTS had its Polyunsaturated fatty acid content decline from 13.36±0.31 to 10.71±0.32g/100g. This study indicates that LTS can replace Maize as a source of energy in chicken feeds with no adverse effects on the quality of the eggs.

The removal of fission products from milk: The use of the baby monkey (Macaca irus) for the nutritional evaluation of milk treated by 2 processes

1973 ◽  
Vol 40 (1) ◽  
pp. 53-61 ◽  
Author(s):  
B. Cohen ◽  
Margaret Ashworth ◽  
R. F. Glascock ◽  
D. T. W. Bryant
Keyword(s):  
Nutritional Quality ◽  
Nutritional Value ◽  
Fission Products ◽  
Nutritional Evaluation ◽  
Quality Of Milk

SummaryThe nutritional quality of milk treated by 2 previously described processes for the removal of cationic fission products has been evaluated by the use of the baby monkey (Macaca irus).The first process involves acidification of the milk to pH 5·2–5·3 and, when the treated milk was tested on baby monkeys, it was found to be nutritionally unsatisfactory. This result confirmed those previously obtained with baby pigs, from which it was concluded that the process cannot be recommended for the treatment of milk intended for young babies.Two resin beds are used in the second process and no acidification is involved. Milk treated by this process was first tested on baby rats and pigs and then on baby monkeys. No change in the nutritional value of the milk was detected and it was concluded that this is the process which should be used if it should ever become necessary to remove fission products from milk intended for young babies.

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