scholarly journals The Potential of Locally-Sourced European Protein Sources for Organic Monogastric Production: A Review of Forage Crop Extracts, Seaweed, Starfish, Mussel, and Insects

2021 ◽  
Vol 13 (4) ◽  
pp. 2303
Author(s):  
Marleen Elise van der Heide ◽  
Lene Stødkilde ◽  
Jan Værum Nørgaard ◽  
Merete Studnitz
Keyword(s):  
Amino Acid ◽  
Protein Quality ◽  
Brown Seaweed ◽  
Nutrient Utilization ◽  
Soya Bean ◽  
Forage Crop ◽  
Feed Ingredients ◽  
Amino Acid Requirements ◽  
Protein Rich

Organic monogastric agriculture is challenged because of a limited availability of regional and organic protein-rich ingredients to fulfill the amino acid requirements. The development of novel feed ingredients is therefore essential. The use of starfish (Asterias rubens), mussel (Mytilus edilus), insect, green and brown seaweed, and forage crop extracts exhibits different approaches to increase protein availability in a sustainable manner through improving the protein quality of existing ingredients, better use of under- or unutilized material, or development of circular bioeconomy. This review assessed limitations and opportunities of producing, processing, and using these novel ingredients in feed. The use of non-renewable resources and the effect on the environment of production and processing the feed ingredients are described. Protein concentration and amino acid quality of the feed ingredients are evaluated to understand their substitution potential compared with protein-rich soya bean and fishmeal. Feedstuffs’ effect on digestibility and animal performance is summarized. With the exception of seaweed, all novel ingredients show potential to partly substitute fishmeal or soya bean fulfilling part of the protein requirement in organic monogastric production. However, improvements during production and processing can be made to enhance protein quality, sustainability of the novel ingredients, and nutrient utilization of novel feed ingredients.

scholarly journals Assessment of the nutritional quality of proteins: the use of ‘ileal’ digestibilities of amino acids as measures of their availabilities

1979 ◽  
Vol 41 (3) ◽  
pp. 559-571 ◽  
Author(s):  
S. C. Achinewhu ◽  
D. Hewitt
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritional Value ◽  
Protein Quality ◽  
Protein Isolate ◽  
Soya Bean ◽  
Amino Acid Availability ◽  
Analysis Technique ◽  
Bean Protein

1. A comparative study was made of two biological techniques for assessing protein quality in wheat and barley, and in a soya-bean-protein isolate both as received, and after being heat damaged by autoclaving. Amino acid digestibility was determined by the ‘ileal’ analysis technique while amino acid availability was measured in growth assays. Some chemical and microbiological tests were also done.2. Heat treatment of the soya-bean-protein isolate caused little change in amino acid composition but the digestibility of all amino acids and the availability of lysine and methionine were severely reduced, lysine being most affected. The reduced availability of lysine was not entirely attributable to impaired digestibility.3. The amino acids in wheat and barley were highly digestible. The availability of methionine and lysine in barley and of methionine in wheat was high, whereas the availability of lysine in wheat was apparently much lower.4. The results showed that for methionine, digestibility values are a fair measure of the availability. In heat-damaged soya-bean-protein isolate however, digestibility of lysine over-estimated the availability, indicating that amino acid digestibility may sometimes provide a misleading indication of nutritional value.

Assessment of the protein quality of fourteen soybean [Glycine max (L.) Merr.] cultivars using amino acid analysis and two-dimensional electrophoresis

2007 ◽  
Vol 40 (1) ◽  
pp. 129-146 ◽  
Author(s):  
Constantinos G. Zarkadas ◽  
Christine Gagnon ◽  
Stephen Gleddie ◽  
Shahrokh Khanizadeh ◽  
Elroy R. Cober ◽  
...  
Keyword(s):  
Glycine Max ◽  
Amino Acid ◽  
Amino Acid Analysis ◽  
Protein Quality ◽  
Two Dimensional ◽  
Two Dimensional Electrophoresis ◽  
Glycine Max L ◽  
Dimensional Electrophoresis

scholarly journals EFFECT OF STORAGE TIME ON THE QUALITY OF SMOKED HETEROCLARIAS

2020 ◽  
Vol 25 (2) ◽  
pp. 30
Author(s):  
Ayodeji Ahmed Ayeloja ◽  
W. A. Jimoh ◽  
T. O. Uthman ◽  
M. O. Shittu
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Storage Time ◽  
Protein Quality ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Vulnerable Groups ◽  
Average Weight ◽  
Duration Of Storage

Effect of storage time on the quality of smoked heteroclarias was studied. 108 samples of heteroclarias (average weight 210 + 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtained was subjected to Analysis of Variance (ANOVA) while the sensory data was subjected to nonparametric test (Kruskal Wallis test). Smoked heteroclarias have good nutritional quality in terms of proximate, mineral and amino acids all of which decrease with increase in duration of storage at ambient temperatures. Glutamic acid  was the most predominant amino acid and the highest non-essential amino acid (NEEA), lysine was the most predominant EAA. There was higher concentration of non-essential amino acids than essential amino acids, EAA/NEAA ratio (0.86 – 0.93) recorded indicates that the fish have excellent protein quality; its the predicted protein efficiency ratio (P-PER) ranged between 3.44-3.61 and its biological value ranged between 79.84 -75.04. Its chemical score and TEAA decrease with increase in storage time. Its texture quality reduced significantly (χ2 = 12.207, p<0.01) with increased storage period. It is therefore recommended that smoked heteroclarias be consumed as soon as it is smoked and regularly for good healthy conditions especially among children, aged and other vulnerable groups.

Amino Acid Content and In Vitro Protein Quality of Different Corn Varieties

1985 ◽  
pp. 421-437
Author(s):  
Samy Fangus Sharobeem ◽  
Radomir Lásztity ◽  
Máté Hidvégi ◽  
András Salgó ◽  
Livia Simon-Sarkadi
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Vitro Protein

scholarly journals Dietary Protein Quality in Humans—An Overview

2005 ◽  
Vol 88 (3) ◽  
pp. 874-876 ◽  
Author(s):  
Paul J Moughan
Keyword(s):  
Amino Acid ◽  
Nutritive Value ◽  
Protein Quality ◽  
Current Method ◽  
Protein Digestibility ◽  
Food Protein ◽  
Amino Acid Utilization ◽  
Dietary Amino Acid ◽  
Amino Acid Requirements ◽  
Amino Acid Score

Abstract The first objective in evaluating protein quality is to permit a ranking of proteins according to their potential nutritive value and to permit detection of changes in nutritive value due to processing and/or storage. The second objective is to permit prediction of the contribution a food protein, or mixture of food proteins, makes toward meeting nitrogen and amino acid requirements for growth or maintenance. Different approaches are used in meeting these distinct aims. The preferred current method to meet the second aim is the protein digestibility corrected amino acid score (PDCAAS). This article introduces the concept of PDCAAS and places it in the context of the series of papers published in this Special Guest Editor Section addressing aspects of dietary amino acid utilization.

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.

Assessment of the Protein Quality of Two New Canadian-Developed Oat Cultivars by Amino Acid Analysis

1995 ◽  
Vol 43 (2) ◽  
pp. 422-428 ◽  
Author(s):  
Constantinos G. Zarkadas ◽  
Ziran Yu ◽  
Vernon D. Burrows
Keyword(s):  
Amino Acid ◽  
Amino Acid Analysis ◽  
Protein Quality ◽  
Oat Cultivars

Assessment of the Protein Quality of 15 New Northern Adapted Cultivars of Quality Protein Maize Using Amino Acid Analysis

2000 ◽  
Vol 48 (11) ◽  
pp. 5351-5361 ◽  
Author(s):  
Constantinos G. Zarkadas ◽  
Robert I. Hamilton ◽  
Zi Ran Yu ◽  
Victor K. Choi ◽  
Shahrokh Khanizadeh ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Analysis ◽  
Protein Quality ◽  
Quality Protein Maize
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