scholarly journals Microbial Contribution to Dry Matter and Amino Acid Content of Poultry Excreta

1982 ◽  
Vol 61 (5) ◽  
pp. 925-932 ◽  
Author(s):  
C.M. PARSONS ◽  
L.M. POTTER ◽  
R.D. BROWN ◽  
T.D. WILKINS ◽  
B.A. BLISS
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Dry Matter ◽  
Amino Acid Content

Amino acid content and digestibile energy value of sprouted, rust-affected and sound wheat in pig diets

1975 ◽  
Vol 26 (6) ◽  
pp. 1109 ◽  
Author(s):  
MR Taverner ◽  
CJ Rayner ◽  
RS Biden
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Crude Protein ◽  
Dry Matter ◽  
Latin Square ◽  
Amino Acid Content ◽  
Light Weight ◽  
Lysine Content ◽  
Wheat Proteins ◽  
Digestible Energy

Sound wheat (FAQ) and wheat damaged by weather (light weight sprouted) and by rust infection (No. 2 and No. 3 off-grade) were analysed for proximate composition and amino acid content. The digestibilities and digestible energy contents of the wheats were determined in studies with eight pigs over four collection periods in two 4 x 4 Latin square designs. Test weights, crude protein contents, glutamic acid contents, digestibilities of dry matter, nitrogen and energy of the damaged wheats were less than those of the sound wheat, but the lysine content of damaged wheat proteins was greater than that in the protein of sound wheat. The digestible energy contents of sound, sprouted and moderately and severely rust-affected wheats were 3982, 3863, 3771 and 3633 kcal kg-1 dry matter, respectively.

scholarly journals Preliminary Study of Slaughter Value and Meat Characteristics of 18 Months Ostrich Reared in Hungary

Agriculture ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 885
Author(s):  
Lili Dóra Brassó ◽  
Vanessza Szabó ◽  
István Komlósi ◽  
Tünde Pusztahelyi ◽  
Zsófia Várszegi
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Essential Amino Acid ◽  
Dry Matter ◽  
Amino Acid Content ◽  
Fat Content ◽  
Dry Matter Content ◽  
Body Parts ◽  
Lean Meat ◽  
Significant Difference

The study aimed to evaluate the slaughter value and meat characteristics of ten ostrich females reared and slaughtered at the age of 18 months in Hungary. The ratio of selected body parts, the main organs and the lean meat parts were examined. The nutritive composition, the colour, the technological and organoleptic characteristics of five valuable meat parts (outside strip—M. flexor cruris lateralis, oyster—M. iliofemoralis externus, tip—M. femorotibialis medius, outside leg—M. gastrocnemius pars externa, medal—M. ambiens) and the amino acid, fatty acid and mineral composition of outside strip (M. flexor cruris lateralis) were also evaluated. The ratio of body parts and the main organs as the percentage of live weight, and the lean meat part as the percentage of carcass weight showed 16.74 ± 0.01%, 6.16 ± 0.01% and 57.29 ± 0.59%, respectively. The dry matter content of the examined valuable meat parts ranged between 24.89 ± 0.08 and 26.23 ± 0.13%, the protein ratio took on values between 18.40 ± 0.09 and 20.62 ± 0.16%, the fat content showed values between 2.36 ± 0.07 and 4.50 ± 1.09% and the hydroxyproline content ranged between 0.01 ± 0.001 and 0.08 ± 0.001%. The amino acid content of the outside strip showed a range between 0.15 and 3.33%. The ratio of SFA, MUFA and PUFA was 35.10 ± 0.53, 37.37 ± 1.52 and 27.54 ± 1.01. The n-6/n-3 ratio showed 3.91 ± 0.43 and the SFA/UFA ratio was 0.54 ± 0.02. Among the examined minerals, the content of Ca, K, Mg, Na and P was the highest in the meat. In the case of the colour, regarding L* value, we could reveal no significant difference between the examined meat parts. For a* and b* values, the outside leg had the lowest data of all. We could not reveal a significant difference between the pH values of the meat parts. Regarding technological parameters, meat differed only in thawing loss. The significantly lowest thawing loss could be detected in the outside leg (2.72 ± 0.01%) and in the medal (2.32 ± 0.01%). The results of the organoleptic evaluation showed that the outside strip and the tip had the best flavour and tenderness. In comparison with the younger birds (10–14 months of age) in the literature, the 18-month-old ostriches in our study showed similar or slightly lower slaughter weight, skin weight and head ratio, greater liver weight, lighter meat, lower protein and higher fat content, higher essential amino acid and lower non-essential amino acid content and higher SFA content in some cases. However, data on nutrition and population size were not always available. In comparison with other ratites (emu and rhea), ostrich meat has lower dry matter and protein, but higher fat, SFA, MUFA and PUFA content and lower n-6/n-3 ratio.

scholarly journals The effects of insulin and adrenaline on the amino-acid content of blood

1933 ◽  
Vol 27 (5) ◽  
pp. 1648-1654 ◽  
Author(s):  
James Murray Luck ◽  
Stanley Wallace Morse
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Amino Acid Content

Evaluation of seed amino acid content and its correlation network analysis in wild soybean (Glycine soja) germplasm in Japan

2021 ◽  
Vol 19 (1) ◽  
pp. 35-43
Author(s):  
Awatsaya Chotekajorn ◽  
Takuyu Hashiguchi ◽  
Masatsugu Hashiguchi ◽  
Hidenori Tanaka ◽  
Ryo Akashi
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Acid Content ◽  
Free Amino ◽  
Glycine Soja ◽  
Wild Soybean ◽  
Amino Acid Content ◽  
Soybean Seeds ◽  
Free Amino Acid Content

AbstractWild soybean (Glycine soja) is a valuable genetic resource for soybean improvement. Seed composition profiles provide beneficial information for the effective conservation and utilization of wild soybeans. Therefore, this study aimed to assess the variation in free amino acid abundance in the seeds of wild soybean germplasm collected in Japan. The free amino acid content in the seeds from 316 accessions of wild soybean ranged from 0.965 to 5.987 mg/g seed dry weight (DW), representing a 6.2-fold difference. Three amino acids had the highest coefficient of variation (CV): asparagine (1.15), histidine (0.95) and glutamine (0.94). Arginine (0.775 mg/g DW) was the predominant amino acid in wild soybean seeds, whereas the least abundant seed amino acid was glutamine (0.008 mg/g DW). A correlation network revealed significant positive relationships among most amino acids. Wild soybean seeds from different regions of origin had significantly different levels of several amino acids. In addition, a significant correlation between latitude and longitude of the collection sites and the total free amino acid content of seeds was observed. Our study reports diverse phenotypic data on the free amino acid content in seeds of wild soybean resources collected from throughout Japan. This information will be useful in conservation programmes for Japanese wild soybean and for the selection of accessions with favourable characteristics in future legume crop improvement efforts.

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