Comparative Effects of Local Coagulants on the Nutritive Value, in vitro Multienzyme Protein Digestibility and Sensory Properties of Wara Cheese

2010 ◽  
Vol 6 (1) ◽  
pp. 58-65 ◽  
Author(s):  
O.E. Omotosho ◽  
G. Oboh ◽  
E.E.J. Iweala
Keyword(s):  
Nutritive Value ◽  
Protein Digestibility ◽  
Sensory Properties

scholarly journals In vitro techniques for the assessment of the nutritive value of feed grains for pigs: a review

1999 ◽  
Vol 50 (5) ◽  
pp. 871 ◽  
Author(s):  
Paul J. Moughan
Keyword(s):  
Nutritive Value ◽  
Protein Digestibility ◽  
In Vitro Assays ◽  
In Vitro Digestibility ◽  
In Vitro Techniques ◽  
Ileal Digestibility ◽  
Plant Fibre ◽  
Gross Energy

The philosophy inherent in developing in vitro digestibility assays for dietary energy and protein is reviewed and an historical account is given of the development of such assays for the pig. General principles to be considered in the development of in vitro digestibility assays are discussed, as are limitations of the in vitro approach. The importance of choosing the most appropriate in vivo measures of digestibility for the evaluation of in vitro assays is stressed. For protein sources that do not contain anti-nutritional factors or plant fibre, ‘true’ ileal digestibility should be the in vivo baseline, while plant proteins should be tested against ‘real’ ileal digestibility. There is a dearth of adequately conducted validation studies for in vitro digestibility assays. It appears that the 3-step (pepsin, pancreatin, Viscozyme) closed in vitro system to allow prediction of organic matter and gross energy digestibility in the pig has particular promise for practical feed evaluation. Similarly based protein digestibility assays may require further development before they can be applied with confidence.

Effect of natural fermentation on nutritive value and in vitro protein digestibility of pearl millet

2002 ◽  
Vol 78 (1) ◽  
pp. 75-79 ◽  
Author(s):  
Selma H.A. Elyas ◽  
Abdullahi H. El Tinay ◽  
Nabila E. Yousif ◽  
Elsiddig A.E. Elsheikh
Keyword(s):  
Pearl Millet ◽  
Nutritive Value ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Natural Fermentation ◽  
Vitro Protein

The effect of immaturity and harvesting method on the yield and properties of barley straw

1993 ◽  
Vol 73 (2) ◽  
pp. 367-372 ◽  
Author(s):  
J. A. Kernan ◽  
D. T. Spurr ◽  
W. L. Crowle ◽  
A. K. Sumner
Keyword(s):  
Nutritive Value ◽  
Protein Digestibility ◽  
Barley Grain ◽  
Barley Straw ◽  
Ammonia Treatment ◽  
Hordeum Vulgare L ◽  
Harvesting Method ◽  
Method Yield ◽  
Grain Yield And Quality

The effects of immaturity and harvesting method of barley grain on residue yields and nutritive properties were investigated at Saskatoon, Saskatchewan in 1983, 1984, and 1985. Three barley (Hordeum vulgare L.) cultivars (Betzes, Harrington, and Scout), were harvested at kernel moisture contents (KMC) ranging from 56% to 12% using the traditional swathing/air drying/threshing method and the direct combining/artificial drying method. Residue nutritive changes that resulted from varying swathing height and from ammonia treatment were also studied. Harvesting immature barley increased the yield and nutritive value of the residue but reduced grain yield and quality. In 1984, direct combining at 35% KMC yielded 40% more residue but only 5% less grain than swathing. Nutritive value of the residue, determined by equivalent crude protein (ECP) and in vitro organic matter digestibility (IVOMD), increased with higher KMC at harvest and was usually greater for direct combined than for swathed residue. Harvesting at a higher stubble height in 1985 increased residue nutritive value. Ammonia treatment of residue from all KMC's and harvesting methods increased ECP by an average of 77% in 1983 and 144% in 1984, and the IVOMD by 19% both years. KMC at harvest had little effect on improved nutritive value resulting from ammoniation. Key words: Barley, harvesting method, yield, immaturity, nutritive value, kernel moisture content, residue, straw, protein, digestibility

Evaluation of the nutritive value of jackseed (Artocarpus heterophyllus) meal for poultry

1996 ◽  
Vol 127 (1) ◽  
pp. 123-130
Author(s):  
V. Ravindran ◽  
G. Ravindran ◽  
R. Sivakanesan
Keyword(s):  
Heat Treatment ◽  
Nutritive Value ◽  
Protein Digestibility ◽  
Antinutritional Factors ◽  
Metabolizable Energy ◽  
Energy Utilization ◽  
Artocarpus Heterophyllus ◽  
Moist Heat ◽  
Dry Matter Digestibility

SUMMARYThe starchy seeds of jackfruit (Artocarpus heterophyllus Lam.) contain 124 g crude protein and 740 g total carbohydrates per kg. The possible replacement value of jackseed meal (JSM) for maize in chick diets was evaluated in Peradeniya, Sri Lanka between 1986 and 1989. In Expt 1, the inclusion of 125 and 250 g raw JSM/kg diet severely depressed growth performance and increased mortality in chicks. Organ weights, relative to body weight, were also affected in chicks fed on diets containing 250 g raw JSM/kg diet. Subsequent analyses revealed lectins and trypsin inhibitors to be responsible for the toxic effects of raw JSM. Processing of JSM by moist-heat treatment completely destroyed these antinutritional factors. This was demonstrated by the results of Expt 2, where the feeding value of processed JSM was found to be comparable to that of maize up to 250 g/kg diet. Moist-heat treatment also improved the in vitro protein digestibility (56·7 v. 84·2%) and apparent metabolizable energy (8·97 v. 13·72 MJ/kg) values of JSM. In Expt 3, the inclusion of 500 g processed JSM/kg diet resulted in reduced broiler performance and lowered the apparent dry matter digestibility and apparent energy utilization of the diets. The non-starch polysaccharide component of the JSM may have been responsible for these negative effects.

scholarly journals Genotype and environment effects on feed grain quality

1999 ◽  
Vol 50 (5) ◽  
pp. 703 ◽  
Author(s):  
L. O'Brien
Keyword(s):  
Chemical Composition ◽  
Grain Quality ◽  
Nutritive Value ◽  
Protein Digestibility ◽  
Developed Countries ◽  
Gas Production ◽  
Environment Interaction ◽  
Environment Effects

The extent of genotype and location effects on chemical composition and nutritive value of grains fed to animals was surveyed. The review covered the winter cereals (wheat, barley, oats, and triticale), the summer cereals (sorghum and maize), and the pulses (field pea, lupins, faba beans, and chickpea) when fed to cattle, sheep, poultry, pigs, rats, and mice. The bulk of the literature does not meet the statistical criteria required to differentiate genotype and environment effects. When the criteria were satisfied, significant genotype differences were shown to exist for chemical composition in wheat, barley, triticale, and sorghum, for nutritive value as determined by methods in vitro in wheat, barley, oats, triticale, and sorghum, and in vivo for wheat, barley, triticale, sorghum, and maize. Valid comparisons across grain species are few, but in vitro gas production ranks wheat > oats > barley. Significant location, year, genotype × location, genotype × year, and genotype × location × year effects were reported for nutritive value for some grains. Wheat feeding trials with poultry indicate that environment can affect apparent metabolisable energy (AME) as much as, if not more than, genotype. A greater range in nutritive value appears to exist in barley than in wheat. The information is unclear in the case of triticale, where despite some reports claiming that grain of this species has high lysine content, the difference does not appear to translate to improved performance in animals. Insufficient studies exist for oats despite it being one of the most widely used on-farm feed grains. No examples could be found of studies with rye. The most thoroughly researched grain has been sorghum, which is principally grown in developed countries for feeding to livestock. Here, some definitive studies have been conducted to define the extent of genotype, location, and genotype × environment interaction effects. Scope exists to enhance the nutritive value of sorghum by breeding through modification of endosperm composition, tannin content, and improved protein digestibility. Variation in endosperm composition in maize due to simply inherited mutations provides the opportunity to improve its nutritive value. This review indicates that before any plant breeding is undertaken for feed grain quality, a better understanding of what determines nutritive value and the relative importance of genotype and environment in modulating these factors is required.

Evaluation of protein quality of poultry feedingstuffs. 3. Expeller-processed oilseed cakes

1980 ◽  
Vol 94 (1) ◽  
pp. 117-123
Author(s):  
S. S. Zombade ◽  
G. N. Lodhi ◽  
J. S. Ichhponani
Keyword(s):  
Nutritive Value ◽  
Protein Quality ◽  
Nitrogen Solubility ◽  
Protein Digestibility ◽  
Regression Equations ◽  
Crude Fibre ◽  
Accuracy And Precision ◽  
True Protein

SummaryA study was made to evaluate the protein quality of groundnut cake (GN), mustard cake (MS) and cottonseed cake (CS) and to find a suitable laboratory test for predicting the protein quality of these cakes for chicks. Different oilseed cakes varied considerably in their crude protein, true protein and crude fibre content. The nitrogen solubility was higher in GN (87·7%) followed by MS (78·7%) and CS (60·9%). A similar trend was evident with regard to in vitro protein digestibility. The GN protein was, however, lower in available lysine (2·54%) than MS (3·97%) or CS (3·19%). The albumin, globulin, prolamin and glutelin fractions accounted for 74·1, 57·0 and 48·0% in GN, MS and CS, respectively. The nitrogen solubility, globulin content and modified relative nutritive value (RNV) correlated (P < 0·05) with gross protein value (GPV). The accuracy and precision of various regression equations for predicting the quality of protein in GN, MS and CS are discussed.

scholarly journals Peningkatan Mutu Jerami Padi, Dedak Padi dan Onggok dengan Fermentasi Fungi dan Yeast

2012 ◽  
Vol 12 (2) ◽  
pp. 24-32
Author(s):  
S.N.O. Suwandyastuti ◽  
Efka Aris Rimbawanto ◽  
Prayitno Prayitno
Keyword(s):  
Rice Straw ◽  
Rice Bran ◽  
Nutritive Value ◽  
Block Design ◽  
Protein Solubility ◽  
Protein Digestibility ◽  
Randomized Block Design ◽  
Pollution Problem ◽  
Cassava Waste

The quality improvement of rice straw, rice bran and cassava waste by fermentation of fungi and yeast ABSTRACT. Biomass of agricultural residues are highly potential as ruminant feedstuff. However, it is characterized by high content of indigestible fiber and low nutritive value, due to the strong hydrogen bonds in the lignocelluloses. Biological treatment by using microbes seems to be an alternative, because of the capability, with no pollution problem. An experiment has been conducted to seek for the fungi and yeast which capable to improve the quality of rice straw, rice bran and cassava waste. The trial was done by the technique of in sacco and in vitro, in a completely randomized block design. The variables measure were : dry matter and protein digestibility, protein solubility and nutrient composition of the fermentation product. Based on the all variables measure, the current study concluded that the microbes chosen were : monoculture of T. viride for rice straw, monoculture of A. niger for rice bran and biculture of A luchuensis and S. cereviseae for cassava waste.

Amino acid composition, relative nutritive value and in vitro protein digestibility of several Philippine indigenous legumes

1991 ◽  
Vol 41 (1) ◽  
pp. 59-68 ◽  
Author(s):  
Antonio C. Laurena ◽  
Felicito M. Rodriguez ◽  
Noel G. Sabino ◽  
Agnes F. Zamora ◽  
Evelyn Mae T. Mendoza
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritive Value ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Relative Nutritive Value ◽  
Vitro Protein

In Vitro Protein Digestibility of Brown Rice after High-Pressure Freeze-Thaw Cycles and Germination-Parboiling Treatments

2021 ◽  
Vol 64 (3) ◽  
pp. 1039-1047
Author(s):  
Hao Wang ◽  
Songming Zhu ◽  
Hosahalli S. Ramaswamy ◽  
Ting Li ◽  
Yong Yu
Keyword(s):  
Amino Acids ◽  
High Pressure ◽  
Amino Acid ◽  
Nutritive Value ◽  
Brown Rice ◽  
Protein Digestibility ◽  
Freeze Thaw ◽  
Daily Diet ◽  
Amino Acid Intake

HighlightsFTC-4 treated brown rice showed better protein digestibility.BR-AAS was used to evaluate the nutritive value of released free amino acids.G24P treated brown rice is recommended to supplement amino acid intake in a daily diet.Abstract. The objective of this study was to evaluate the in vitro protein digestibility of brown rice (BR) after high-pressure (HP), freeze-thaw cycle (FTC), and germination-parboiling (GP) treatments. Four-cycle freeze-thaw (FTC-4) treatment enhanced digestibility, and all treated BR released more essential and total amino acids after digestion. To evaluate the nutritive value of free amino acids released after digestion (on the premise of the same intake of BR products), a BR amino acid score (BR-AAS) was used, based on the patterns of protein digestibility-corrected amino acid scores with modifications. Results suggested that BR treated with 24 h of germination followed by 10 min of parboiling (G24P) was a better choice for supplementing amino acid intake in a daily diet. All treatments resulted in decreased protein solubility, which was negatively correlated with surface hydrophobicity and disulfide bond contents. The HP, FTC, and GP treatments affected certain protein properties, which was helpful in explaining the differences in protein digestibility of BR. Changes in other constituents were considered important with respect to the treatment influence on protein digestibility. Keywords: Brown rice, Freeze-thaw cycles, Germination-parboiling, High-pressure, Protein in vitro digestibility.

scholarly journals Influence of the applied pressure of processing upon bioactive components of diets made of feathers

2013 ◽  
Vol 67 (1) ◽  
pp. 135-138
Author(s):  
Sandor Kormanjos ◽  
Slavko Filipovic ◽  
Vera Radovic ◽  
Djordje Okanovic ◽  
Zvonko Njezic
Keyword(s):  
Nutritive Value ◽  
Applied Pressure ◽  
Protein Digestibility ◽  
Hydrothermal Processing ◽  
Bioactive Components ◽  
Protein Nitrogen ◽  
Protein Meal ◽  
Cysteine Content ◽  
Hydrolysis Of

The feathers gained by slaughtering fattening chickens can be processed into protein meal for feeding certain animals, as indicated by its chemical characteristics. However, raw feather proteins (keratin) are faintly digestible (cca. 19%), even inert in digestive tract. Digestion of feather proteins could be improved by hydrolysis (alkaline, enzymatic, microbiological or hydrothermal). Practically, hydrothermal processing of raw feathers is mostly applied. The influence of hydrothermal processing under the pressures of 3.0, 3.5 or 4.0 bar on the nutritive value of the resulting meal is presented in this paper. For the hydrolysis of raw feathers, semi continuous procedure was applied. Semi continuous procedure of feathers processing comprise hydrolysis of raw wet feathers followed by partial drying of hydrolyzed mass that has to be done in a hydrolyser with indirect heating. Continuous tubular dryer with recycled air was used during the final process of drying. Protein nitrogen decreased by 3.46% and 4.80% in comparison with total protein nitrogen content in raw feathers under the pressure of 3.0 and 3.5 bar, respectively. The highest applied hydrolysis pressure caused the greatest loss of protein nitrogen up to 9.52%. Hydrothermal hydrolysis under pressure has increased in vitro protein digestibility significantly. Under pressure of 3.0, 3.5 and 4.0 bar digestibility of proteins increasing from 19.01 to 76.39, 81.71 and 87.03%, respectively. Under pressure of 3.0, 3.5 and 4.0 bar cysteine content decreased from 6.44 to 4.17% (loss 35.25%), 3.94 (loss 38.825%) and to 3.75% (loss 41.77%), respectively. These decreases are statistically significant. It can be concluded that the hydrolysis carried out under the pressure of 3.5 bar, during the period of 25 minutes, and with the content of water in raw feathers of cca. 61% is the optimal technological process for converting raw feathers into diets for certain animal diets.

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