scholarly journals Influence of addition of Zenural 70, urea and Min-A-Zel Plus on chemical composition and quality of whole maize plant silage

2006 ◽  
Vol 51 (1) ◽  
pp. 71-78
Author(s):  
Nenad Djordjevic ◽  
Goran Grubic ◽  
Milan Adamovic ◽  
Dusan Njezic ◽  
Aleksandar Njezic ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Butyric Acid ◽  
Total Protein ◽  
Ph Value ◽  
Maize Plant ◽  
Soluble Nitrogen ◽  
Chemical Analyses ◽  
Factor B ◽  
Additive Type

The influence of addition of Zenural 70, urea and Min-A-Zel Plus on chemical composition and quality of whole maize plant silage with different degree of compression was investigated in the paper. Experiment was two-factorial (2x3) with three replications, where factor A was a degree of compression (A, = 680 g/dm?; A2 = 550 g/dm?), while factor B was an additive type (Decontrol; B2=5 g/kg urea+2 g/kg Min-A-Zel Plus; B3=5 g/kg Zenural 70). Chemical analyses showed that with the addition of Zenural 70 and urea there was significant increase of pH value, total protein, mineral ammonia and soluble nitrogen content. The type of additive had no significant effect on production of lactic, acetic and butyric acid, while in silages with higher degree of compression (680 g/dm3) there was significantly more butyric acid. All silages were graded first class according to DLG and Flieg method, with the exception of lower compressed silage with added urea and Min-A-Zel Plus, which according to Flieg was second class. According to Zelter method, silages with added Zenural 70 were II and III class, while treatments with added urea and Min-A-Zel Plus were IV and V class. .

scholarly journals The influence of inoculation on chemical composition and quality of silages made from soybean and entire maize plant

2004 ◽  
Vol 20 (1-2) ◽  
pp. 141-146
Author(s):  
Nenad Djordjevic ◽  
Goran Grubic ◽  
Bora Dinic ◽  
Dragan Negovanovic
Keyword(s):  
Crude Protein ◽  
Quality Evaluation ◽  
Ammonia Nitrogen ◽  
Maize Plant ◽  
Soluble Nitrogen ◽  
Factor B ◽  
Ph Values ◽  
High Effect ◽  
Silage Quality

The ensiling of soybean and entire maize plant was done in experimental siloses with or without inoculant Sill-All (produced by Alltech inc). The experiment was organized as two-factorial (2 ? 3, n = 3), where factor A was inoculant (a1 = without inoculant, a2 = with inoculant), and factor B was soybean and entire maize plant ratio (b1 = 1: 0; b2 = 2: 1 and b3 = 1 2). Inoculated silages at average had more lactic acid, lower pH values and higher content of ammonia nitrogen, nonsoluble nitrogen and NFE (P < 0.05). The included of entire maize plant in mixture produces high effect on reduction proteolysis. With the increase of entire maize plant share the decrease of pH values and amount of butyric acid, ammonia nitrogen, soluble nitrogen, crude protein and crude fiber was observed. According to the DLG method for silage quality evaluation, silages without inoculant had second class, and silages with inoculant had first class. Improvement in silage quality with the included entire maize plant from fourth to first class, was achieved.

scholarly journals Hybridization as a method of improving quality of pork

2020 ◽  
pp. 31-35
Author(s):  
B. P. Kovalenko ◽  
◽  
O. B. Shevchenko ◽  
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Ph Value ◽  
Longissimus Dorsi ◽  
Large White ◽  
Group Iii ◽  
Large White Breed ◽  
White Breed ◽  
A Share

Studies were carried out on the main indicators of the chemical composition and physical properties of muskulus longissimus dorsi of pigs of different genotypes during hybridization. The indicators of the chemical composition and physical properties of muskulus longissimus dorsi were determined by conventional methods. The materials of experimental studies were processed using methods of variation statistics. According to the amount of moisture, no significant difference between the control and experimental groups was established. According to the amount of protein in meat, a tendency to a slight decrease, compared with the control group by 1.4 (group III) … 1.9 % (group II) was established. The use of boars of Poltava meat breed led to a decrease in intramuscular fat in descendants by 0.25 % compared with peers of a large white breed (P <0.95), and precocious meat - to a real increase of this indicator by 0.43 % at P> 0 , 95. A tendency towards an increase in the amount of tryptophan (by 0.04 ... 0.05) and oxyproline (by 0.004 ... 0.005) in the muscles of hybrid animals was revealed in comparison with peers of pure breed of large white breed. In terms of the biological usefulness of meat proteins, animals of group III were the best - in terms of the quality of the protein of the longest muscle of the back, their advantage over peers of group II was 0.07, and compared with purebred peers. Group I - 0.12 (p <0.95). It was found that with the same area of the meat spot both in purebred large white breeds of animals and hydrides of different genotypes, there is a tendency to increase the latter compared to the control in a humid place: with a «share» of «blood» ½ pm by 2.2 %, and with a «share» of blood ½ cm - 1.4 %. A tendency has been established to increase the pH value of the longest back muscle in animals with a «share» of blood of specialized meat breeds compared with a large white breed. In hybrid animals with a «share» of blood of Poltava meat and precocious meat breeds, there is a tendency to increase the pH value in comparison with the large white breed by 0.15 (2.8 %) and by 0.17 (3.1 %), i.e. the meat of hybrid pigs, the pH of which has a shift towards alkalinity due to less accumulation of lactic acid, has a worse preservation.

scholarly journals Efficiency investigation of the use of pyrophyllite in ensiling maize plant

2020 ◽  
Vol 47 (2) ◽  
pp. 109-118
Author(s):  
Milan Adamović ◽  
Mirjana Stojanović ◽  
Muhamed Harbinja ◽  
Marijana Maslovarić ◽  
Aleksandra Bočarov-Stančić ◽  
...  
Keyword(s):  
Butyric Acid ◽  
Volatile Fatty Acids ◽  
Ph Value ◽  
Fine Sand ◽  
Maize Plant ◽  
Control Treatment ◽  
Green Mass ◽  
The Moment ◽  
Experimental Treatments ◽  
Air Passage

The paper presents the results of testing the effect of pyrophyllite shale (pyrophyllite) on the quality of maize plant silage, primarily on the production of organic acids, pH value, quality assessment and microbiological safety. The ensiling was done in plastic containers which allowed the storage of 10 kg of chopped green mass. Tested pyrophyllite doses were: 0% in the control treatment (I), 0.5 and 1.0% in experimental treatments (II and III, respectively). Granulated pyrophyllite (100 µm), originating from Parsovići, Konjic site, AD Harbi Ltd., Sarajevo, Bosnia and Herzegovina, was manually incorporated. The chopped green mass of the maize plant came from FAO 600 hybrids. The green mass containing 37.17% of dry matter (final waxy ripening phase) was compressed in the same manner in all three treatments during the filling of the vessels. The containers were then covered with nylon foil (0.2 mm) above which a layer of fine sand (approx. 5 cm) was placed in toward the silage protection from air passage. The silages were opened after 7 weeks and organoleptic, chemical and microbiological analyses were performed. The organoleptic properties of silages (colour and odour) were better in silages containing 0.5 and 1.0% pyrophyllite. The silage temperature at the moment of opening of the containers was lower in the treatments with 0.5 and 1.0% added pyrophyllite (13.7 and 13.2 °C, respectively) while in the control treatment it was 14.6 °C. The addition of pyrophyllite to silage affected the production of volatile fatty acids (p ≤ 0.05). The highest amount of lactic acid was found in the silage sample without the addition of pyrophyllite, and acetic acid in the silage treated with 0.5 and 1.0% of pyrophyllite. The lowest amount of butyric acid was determined in the silage with the addition of 1% pyrophyllite. Based on the content and interrelationship of lactic, acetic and butyric acid, as well as the pH values, all three silages were rated as the highest (I) class. The number of aerobic mesophilic bacteria, as well as the number of yeasts, was lower in the silages with the addition of 0.5 and 1.0% pyrophyllite. In future, particular attention should be paid on the possibility of pyrophyllite enrichment (e.g. with nitrogen) and more appropriate physical formulation (e.g. granules) that would allow more efficient practical application.

scholarly journals REVIEW: PEMANFAATAN BROMELAIN PADA BEBERAPA PANGAN LOKAL INDONESIA

2019 ◽  
Vol 10 (1) ◽  
pp. 33
Author(s):  
Warsono El Kiyat ◽  
Kevin Reynaldo ◽  
Jeremiah Irwan ◽  
Eryd Saputra
Keyword(s):  
Local Food ◽  
Ph Value ◽  
Raw Materials ◽  
Coconut Oil ◽  
Water Soluble ◽  
Ananas Comosus ◽  
Soluble Nitrogen ◽  
Fish Sauce ◽  
Virgin Coconut Oil

Bromelain is one of the protease that can be produced from all of parts of the pineapple plants (Ananas comosus). It has potential to improve quality of local Indonesian food such as tempeh gembus, virgin coconut oil (VCO), and dumbo catfish based fish sauce (DCBFS). Tempeh gembus is a traditional food that has unique characteristics especially in its taste because it contains amino acids. VCO attracts consumers because of its health aspect. Its raw materials are available in Indonesia. DCBS  is a product of fermented fish with salt that has a distinctive taste and is produced in Indonesia. This study aimed to analyze the effect of bromelain on local Indonesian food and its applications. The result showed that the use of bromelain in local Indonesian food could improve the quality and nutritional value of local food. Bromelain can be used in local food like tempeh gembus, virgin coconut oil, and fish sauce from dumbo catfish. The use of bromelain in tempeh gembus could  increase both of the water-soluble nitrogen level and the pH value. However, the addition of bromelain in the production of virgin coconut oil and fish sauce from dumbo catfish could increase the yield of theirs. .

scholarly journals Rainbow trout (Salmo irideus) produced in Finland III. Seasonal variations in rainbow trout

1967 ◽  
Vol 39 (3) ◽  
pp. 133-141
Author(s):  
Jorma J. Laine ◽  
Elina Varesmaa ◽  
Fritz P. Niinivaara
Keyword(s):  
Rainbow Trout ◽  
Chemical Composition ◽  
Seasonal Variations ◽  
Coliform Bacteria ◽  
Chemical Analyses ◽  
Organoleptic Quality ◽  
Microbiological Analyses ◽  
Growth Experiments

Seasonal variations in rainbow trout were studied in four geographically different places of growth. Experiments were carried out in May, July, September and February. The fish was weighed and tested for approximate chemical composition, total and coliform bacteria, and organoleptic quality. Besides chemical and microbiological analyses, tests were made from the cultivating waters. The results indicated that the fish varied according to the season and place of growth. In chemical analyses the greatest differences occurred in the amounts of water and fat. The organoleptic quality of trout seemed, however, to be mostly influenced by the places of growth.

scholarly journals The Quality of Ecologically and Conventionally Grown White and Brown Agaricus bisporus Mushrooms

2020 ◽  
Vol 12 (15) ◽  
pp. 6187 ◽  
Author(s):  
Aurelija Paulauskienė ◽  
Živilė Tarasevičienė ◽  
Daiva Šileikienė ◽  
Laima Česonienė
Keyword(s):  
Ascorbic Acid ◽  
Chemical Composition ◽  
Electrochemical Properties ◽  
Volatile Compounds ◽  
Agaricus Bisporus ◽  
Crude Protein ◽  
Ph Value ◽  
Biologically Active ◽  
Positive Effect

Agaricus bisporus is a rich source of biologically active compounds with functional properties that have a positive effect on human health. White and brown A. bisporus mushrooms were grown both organically and conventionally. This study aimed to analyze chemical composition of the mushrooms, their electrochemical properties, and the composition of volatile compounds. The relationships between cultivation practices and the basic chemical composition, electrochemical properties, and aroma compounds of A. bisporus were examined. The results reveal that ecologically grown mushrooms accumulated higher amounts of ascorbic acid while conventionally grown mushrooms accumulated more crude protein and zinc. More substantial amounts of dry matter, crude protein, and crude ash were found in the brown mushrooms. The white mushrooms had a higher content of ascorbic acid, crude fat, and dietary fiber. Ten volatile compounds were tentatively identified in analyzed mushrooms, including five aldehydes, two esters, two alcohols, and one terpene. Conventionally grown mushrooms had a higher pH value, but eco mushrooms had significantly lower redox potential. White mushrooms had lower p-values than brown mushrooms. Eco mushrooms could not be distinguished by their qualitative characteristics. The chemical composition of white and brown mushrooms was somewhat different, and only the electrochemical properties of mushrooms differed significantly.

scholarly journals Effect of Storage Duration and Butyric Acid Supplementation to Egg Quality of Laying Hens in The Third Phase of Production

2018 ◽  
Vol 68 ◽  
pp. 01026
Author(s):  
Rizki Palupi ◽  
Fitri Novaliya Lubis ◽  
Demila Syukrima
Keyword(s):  
Butyric Acid ◽  
Laying Hens ◽  
Egg Quality ◽  
Storage Duration ◽  
Egg Weight ◽  
Factor B ◽  
The Third ◽  
Third Phase ◽  
Duration Of Storage

This study was aimed at determining the effect of storage duration and butyric acid supplementation on egg quality of laying hens in the third phase of production. It used experimental method that employed Completely Randomized Factorial Design consisting of 2 factors; Factor A and Factor B. Factor A had 4 treatment levels of supplementation of butyric acid in diets; A0 (control treatment), A1 (0.175 g/kg diets), A2 (0.350 g/kg diets), and A3 (0.525 g/kg diets), while Factor B consisted of 3 levels of storage duration including B1 (1 week), B2 (2 weeks), and B3 (3 weeks). Each factor had 4 replications and each replication or unit consisted of 10 laying hens. The observed variables included egg weight, albumen weight, and yolk weight. The results indicated that the supplementation of butyric acid has no significant effect on the decrease of egg weight, albumen weight and yolk weight. Duration of storage significantly affected to decrease egg weight, albumen weight, and yolk weight. It can be concluded that there was no significant interaction between administration of butyric acid and duration of storage to the egg quality but duration of storage was significantly influenced the egg quality of laying hens in the third phase of production.

scholarly journals Efficiency of low quality beet processing

2018 ◽  
Vol 80 (2) ◽  
pp. 206-210 ◽  
Author(s):  
V. A. Golybin ◽  
V. A. Fedoruk ◽  
N. A. Matvienko ◽  
V. B. Romashova
Keyword(s):  
Calcium Carbonate ◽  
Ph Value ◽  
Soluble Nitrogen ◽  
Decomposition Products ◽  
Adsorption Effect ◽  
Carbonate Sludge ◽  
Sugar Plant ◽  
Preliminary Preparation ◽  
Reducing Substances

The quality of sugar beet processed determines the final results of the production activity of the sugar plant in many ways - the white sugar yield, its quality, the plant coefficient. The problems of beet quality are due to many reasons, which are specific for the conditions of Russia. The result of complex influence of unfavorable factors are increased sucrose losses and beet weight with the accumulation in it of a significant amount of harmful nonsugars: mainly reducing substances, soluble nitrogen compounds and pectin substances, high-molecular compounds. To achieve high filtration rates of industrial sugar solutions after their carbonization, along with the high adsorption effect of removing the decomposition products of nonsugars, the determining factor is the obtaining of the optimal structure of calcium carbonate particles, the basis of the filteration sludge. We have shown the advisability of a controlled process for the formation of calcium carbonate sludge in the first carbonization process by introducing particles of a specially prepared filter perlite into the juice to be purified. Preliminary preparation consisted of lime-carbon dioxide treatment of the filter perlite with a certain dispersion at a given pH value to obtain the maximum positive electrokinetic potential. The return of the activated carbonate suspension of the second saturation carbonation juice to the preliminary progressive preliming promotes an increase in the purifying effect in this operation by 39.2% in comparison with the control, an improvement in the dispersed composition of the nonsugars coagulate, which is confirmed by an increase in sedimentation rate of the sludge particles by 35% with a decrease in the sludge volume V25 by 16.9%. The purification efficiency of juice II carbonation increases by 15.4% compared to the control, the calcium salts mass fraction is reduced by 25%, the effect of coloring substances removing increases by 16.5%.

scholarly journals The influence of zeolite on the quality of fresh beet pulp silages

2003 ◽  
Vol 48 (1) ◽  
pp. 77-84 ◽  
Author(s):  
Viliman Koljajic ◽  
Nenad Djordjevic ◽  
Goran Grubic ◽  
Milan Adamovic
Keyword(s):  
Chemical Composition ◽  
Natural Zeolite ◽  
Dry Matter ◽  
Ph Value ◽  
Lactic Acid Production ◽  
Sample Collection ◽  
Factorial Trial ◽  
Pulp Sample ◽  
Beet Pulp

The influence of different doses of natural zeolite addition on chemical composition and quality of beet pulp silages was investigated. Beet pulp was ensiled in the sugar factory in Pozarevac immediately after they were obtained, or after 9 or 17 days. The two-factorial trial was conducted where the first factor (A) was the time of ensiling expressed in days after the pulp was obtained (a1= O; a2 = 9; a3 = 17), while the second factor (B) was the amount of zeolite added (b1= 0; b2 = 0.05; b3 = 0.25 and b4 = 1.25% in dry matter or 0; 50; 250 and 1250 g zeolite per 100 kg of raw beet pulp). Sample collection for standard chemical composition and quality estimation was taken 60 days after the beginning of the ensiling. The results from the literature show that adding technologically processed natural zeolite (Min-a-Zel, produced by ITNMS, Belgrade) while ensiling beet pulp has significant influence on the increase of lactic acid production, decrease in bonded acetic acid content and lower pH value. The influence of explained doses of zeolite on standard chemical composition is smaller and mostly of relative value. The only real changes in chemical composition are the increase in dry matter and mineral content. In the ensiling of the beet pulp stored in the longer period of time, the more intensive fermentation processes were achieved and the production of organic acids was larger which has better conserving effects on silage.

scholarly journals Influencia del portainjerto “Terrano” sobre la acumulación de elementos orgánicos y calidad de pimiento morrón

2018 ◽  
Vol 29 (2) ◽  
pp. 403 ◽  
Author(s):  
Maria Antonia Flores Cordova ◽  
Esteban Sánchez Chávez ◽  
Juan Manuel Soto Parra
Keyword(s):  
Chemical Composition ◽  
Fruit Quality ◽  
Block Design ◽  
Phytophthora Capsici ◽  
Bell Pepper ◽  
Production Cycle ◽  
Factor B ◽  
Root Diseases ◽  
Randomized Complete Block Design

Bell pepper is very susceptible to Phytophthora capsici, therefore the use of rootstocks can be useful to reduce the incidence of root diseases and to increase and improve fruit quality and its chemical composition. The objective of the present study was to evaluate the effect of commercial rootstock “Terrano” on the quality and the accumulation of organic elements in the leaf, peduncle, and pulp of bell pepper (Capsicum annuum L.). The work was carried out in a mesh shade system in Delicias, Chihuahua, Mexico during the production cycle of 2012, with an experimental 2x2 factorial design in a randomized complete block design where the a) factor was the cultivar: Fascinato and Janette, while factor b) was the use of rootstock “Terrano” (grafted and ungrafted), giving four treatments: Fascinato/Terrano, Fascinato/ungrafted, Janette/Terrano, and Janette/ungrafted. The accumulation of organic elements: nitrogen (N), sulfur (S), hydrogen (H), carbon (C), proteins, as well as the quality of bell pepper (firmness, color, and weight) were evaluated. The results indicate that there were statistically significant differences due to the effect of the rootstock on the studied cultivars (Fascinato and Janette), where the rootstock “Terrano” increased the accumulation of organic elements: N, S, and protein in leaf and pulp of the cultivar Janette; in addition, the weight of the fruit increased. The use of commercial rootstock “Terrano” could be a viable technique to improve the accumulation of organic elements as well as the quality of bell pepper in cultivars Fascinato and Janette.

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