scholarly journals Does light intensity affect the behavior, welfare, performance, meat quality, amino acid profile, and egg quality of Japanese quails?

2019 ◽  
Vol 98 (8) ◽  
pp. 3093-3102 ◽  
Author(s):  
Mohammed A.F. Nasr ◽  
Hesham Mohammed ◽  
Rania A. Hassan ◽  
Ayman A. Swelum ◽  
Islam M. Saadeldin
Keyword(s):  
Amino Acid ◽  
Light Intensity ◽  
Meat Quality ◽  
Egg Quality ◽  
Amino Acid Profile ◽  
Japanese Quails

scholarly journals Performance, carcass traits, meat quality and amino acid profile of different Japanese quails strains

2017 ◽  
Vol 54 (13) ◽  
pp. 4189-4196 ◽  
Author(s):  
Mohammed A. F. Nasr ◽  
El-Shimaa M. R. Ali ◽  
Mohamed A. Hussein
Keyword(s):  
Amino Acid ◽  
Meat Quality ◽  
Carcass Traits ◽  
Amino Acid Profile ◽  
Japanese Quails

scholarly journals Quantification By Gas Chromatography of the Content of Amino Acids Present in Sausages Fortified with Quinoa Vegetable Protein

2021 ◽  
Author(s):  
A. Zavala ◽  
M. González ◽  
P. Pino
Keyword(s):  
Amino Acids ◽  
Gas Chromatography ◽  
Amino Acid ◽  
Vegetable Protein ◽  
Amino Acid Profile ◽  
Aminobutyric Acid ◽  
Precolumn Derivatization ◽  
Proportional Relationship ◽  
Quinoa Flour

The objective of this research was to determine the quality of the protein present in sausages fortified with quinoa as a substitute for animal protein, through the identification and quantification of amino acids, using gas chromatography and precolumn derivatization. The amino acid composition found in the analyzed products was predominantly composed of: Threonine (THR) with a concentration of 1046.32µmol / L, aminobutyric acid (ABA) with a concentration of 9685.68 µmol / L and glutamic acid (GLU) with a concentration of 1178.71 µmol / L. These values were found in the treatment with the highest percentage of quinoa flour, establishing a directly proportional relationship between the concentrations of these amino acids and the percentage of quinoa. Gas chromatography was an adequate technique for determining the amino acid profile due to its speed and sensitivity. Keywords: amino acids, sausages, quinoa, derivatization, gas chromatography. RESUMEN La presente investigación tiene por objetivo determinar la calidad de la proteína presente en embutidos fortificados con quinua como sustituyente de la proteína animal, a través de la identificación y cuantificación de aminoácidos mediante la aplicación de cromatografía de gases y la derivatización precolumna. La composición de aminoácidos encontrada en los productos analizados destaca la presencia mayoritaria de: Treonina (THR) con una concentración de 1046,32 µmol/L, ácido aminobutírico (ABA) con una concentración de 9685,68 µmol/L  y ácido glutámico (GLU) con una concentración de 1178,71 µmol/L, todos estos valores se presentaron en el tratamiento con mayor porcentaje de harina de quinua estableciéndose una relación directamente proporcional entre las concentraciones de estos aminoácidos y el porcentaje de adición de quinua en los tratamientos estudiados. Se puede concluir que la cromatografía de gases empleada resultó una técnica adecuada para la determinación del perfil aminoacídico por la rapidez y sensibilidad presentada sobre las muestras estudiadas.  Palabras claves: aminoácidos, embutidos, quinua, derivatización, cromatografía de gases.  

scholarly journals Protein Quality of Rice Drinks Fortified with Bovine and Porcine Blood Plasma

2015 ◽  
Vol 68 (1) ◽  
pp. 7487-7496 ◽  
Author(s):  
Piedad Margarita Montero Castillo ◽  
Yesid Alejandro Marrugo Ligardo ◽  
Lesbia Cristina Julio González
Keyword(s):  
Amino Acid ◽  
Blood Plasma ◽  
Protein Content ◽  
Protein Quality ◽  
Amino Acid Profile ◽  
Food Sources ◽  
In Vitro Digestibility ◽  
Porcine Blood ◽  
Bovine Plasma

The future of nutrition in Colombia, and perhaps in other developing countries, will depend in large part on the ability of food technology to take full advantage of the food sources available in the country and to adapt and develop new products that will vary and complement the diets of the majority of the population at a low cost. The objective of this study was to evaluate the protein quality of rice-based drinks fortified with bovine and porcine blood plasma. Six treatments were prepared with different levels of fortification (14.5%, 18.5% and 29%). The effects of the plasma type and the addition levels on the protein content, the amino acid profile, and the in vitro digestibility of the drinks were observed. The AOAC method was employed for the determination of the protein content; the amino acid profile was created using HPLC. The protein digestibility was determined by subjecting a dispersion of the drink to the action of a multi-enzymatic solution. The protein content increased with the level of fortification. The drinks fortified with bovine plasma (104%) and porcine plasma (89%) presented a better protein quality index than the unfortified drink. The digestibility of the fortified drinks did not demonstrate significant improvements in comparison with the unfortified drink. The chemical score of the drinks fortified with porcine plasma (71.6) and bovine plasma (78.5) showed that the latter had the best nutritional quality.

scholarly journals Alternative forced-molting methods in japanese quails

2017 ◽  
Vol 18 (2) ◽  
pp. 359-368
Author(s):  
Daiane Batista SILVA ◽  
Mônica Patrícia MACIEL ◽  
Cláudio Luiz Corrêia AROUCA ◽  
Felipe Shindy AIURA ◽  
Luiz Felipe Martins SOUZA ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Egg Production ◽  
Egg Quality ◽  
Specific Weight ◽  
Control Treatment ◽  
Egg Mass ◽  
Feed Conversion ◽  
Japanese Quails ◽  
High Zinc

SUMMARY The aim of this study was to evaluate the effects of different forced-molting methods on the performance and quality of laying quail eggs. The experiment was conducted in a conventional shed for quails and lasted 115 days. 480 Japanese quails at an initial age of 52 weeks were used. The following treatments were evaluated: total feed fasting (control treatment); corn and soybean bran diet; high- zinc diet (7,300 ppm); wheat bran diet; and ground corn diet. A fully randomized experimental outline was used with 5 treatments and 4 repetitions. Each lot was formed by 24 quails with a total of 480 birds. Performance (production and egg weights, feed intake, feed conversion ratio per kg egg mass and per dozen eggs, viable eggs and egg viability) and egg quality (eggshell thickness and yield, specific weight and Haugh unit) were evaluated. Treatment differences were compared using the Scott-Knott test (5%). Wheat bran and high- zinc diets yielded poorer averages of egg production and feed conversion ratioper dozen eggs. Studied treatments had no influence on egg quality. Hence, we can conclude that corn- only or corn and soybean bran only feeds can be adopted as forced molting methods in Japanese quails instead of traditional fasting methods.

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