Determination of the true metabolizable energy (TMEN) by roosters of feedstuffs made from seal by-products

1997 ◽  
Vol 77 (1) ◽  
pp. 165-167 ◽  
Author(s):  
D. M. Anderson ◽  
L. White ◽  
J. MacLean
Keyword(s):  
Raw Materials ◽  
Calcium Content ◽  
Matter Content ◽  
Metabolizable Energy ◽  
Dry Matter Content ◽  
Average Value ◽  
Freeze Dried ◽  
Gross Energy ◽  
Materials Used ◽  
By Products

TMEN values for various seal by-product feedstuffs were determined using roosters. Four samples of seal meal [seal meal 1991, seal meal 1992, seal meal 1994 (juveniles), seal meal 1994 (mixed ages)] and three samples of seal meat (oven-dried at 50 °C, oven-dried at 120 °C, and freeze-dried) were given to 16 roosters (30 g: precision fed) housed in individual wire cages. Total collection of excreta from a 48-h period was used to provide samples for analysis of gross energy, nitrogen, and dry matter content. TMEN results indicate variability in quality of the meals, associated with the different raw materials used to produce the seal meals as well as year of production. The TMEN values for the seal meals ranged from 3896 kcal kg−1 to 4621 kcal kg−1 with an average value of 4283 kcal kg−1. The crude protein content of the seal meals ranged from 64.2 to 67.6%, the crude fat content from 12.7 to 14.7%, the calcium content from 5.38 to 8.98% and the total phosphorus content from 3.16 to 4.79%. Oven-drying the seal meat at 120 °C significantly reduced TMEN (2643 kcal kg–1). The TMEN values for the freeze-dried and the low temperature oven-dried (50 °C) seal meat were not significantly different (4008 kcal kg–1 and 4013 kcal kg–1, respectively). Key words: True metabolizable energy, seal by-products, roosters, seal meal, seal meat, TMEN

Influence of the quality of raw materials on the composition and theconditions for the fermentation of apple juice

2021 ◽  
pp. 92-95
Author(s):  
Мадина Борисовна Хоконова ◽  
Ирина Шамильевна Дзахмишева ◽  
Алим Борисович Хоконов
Keyword(s):  
Dry Matter ◽  
Apple Juice ◽  
Raw Materials ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Matter Content ◽  
Raw Material ◽  
Dry Matter Content ◽  
High Quality ◽  
Materials Used

Плодовый спирт получают путем спиртового брожения плодово-ягодного сока, мезги свежих плодов или выжимки после отжатия сока. Переработка нестандартной части плодово-ягодного сырья, а также вторичная переработка отходов с целью получения плодового спирта - выгодное направление, повышающее эффективность работы винодельческих предприятий и увеличивающее ассортимент выпускаемых продуктов. На основе качественного плодового спирта получают слабоалкогольные напитки типа сидра. Работа посвящена изучению способов улучшения технологических качеств плодового сырья, используемого для получения спирта, а также качественных виноматериалов для производства сидра на ООО «Чегемский Винпищепром». Установлено, что сырье характеризуется низкой величиной глюкоацидометрического показателя. Для яблок он составляет 5,8-8,8. Количество сухих веществ варьирует у сортов в пределах 9,5-11,0 %. Максимум отмечен у сорта Ренет Симиренко. Меньшее содержание сахаров отмечено у сорта Айдаред, максимальное - у сорта Джонатан. Титруемая кислотность у данных сортов варьирует от 5,5-6,0. Определена разница между яблочным соком и спиртом-сырцом по химическому составу. Крепость спирта-сырца составляет 59,3-60,3 %об. Яблочный спирт получали путем дистилляции периодическим способом. Определено, что температура охлаждения сусла не зависит от скорости сбраживания. Наиболее пригодные для производства сидра сорта яблок Айдаред, Джонатан с содержанием сухих веществ 9,5-10,0 % и скоростью сбраживания 1,5 г/л.ч. Fruit alcohol is obtained by alcoholic fermentation of fruit and berry juice, pulp of fresh fruits or pomace after squeezing the juice. Processing of non-standard parts of fruit and berry raw materials, as well as recycling waste, in order to obtain fruit alcohol, is a profitable direction that increases the efficiency of wineries and increases the range of products. Low-alcohol drinks such as cider are produced on the basis of high-quality fruit alcohol. The work is devoted to the study of ways to improve the technological qualities of fruit raw materials used to obtain alcohol, aswell as high-quality wine materials for the production of ciderat OOO Chegemsky Vinpischeprom. It was found that the raw material is characterized by a low glucoacidometric indicator. For apples, it is 5,8-8,8.The amount of dry matter varies in varieties within 9,5-11,0%.The maximum was observed in the Renet Simirenko variety. The lower sugar content was noted in the Idared variety, the maximum in the Jonathan variety. The titratable acidity of these varieties varies from 5,5-6,0.The chemical composition difference between apple juice and raw alcohol was determined. The strength of the raw alcohol is 59,3-60,3% vol. Apple alcohol was obtained by distillation in a batch wise manner. It has been determined that the cooling temperature of the wort does not depend mainly on the rate of fermentation. The most suitableapple varieties for the production of cider are Idared, Jonathan with a dry matter content of 9,5-10,0% and a fermentation rate of 1,5 g/l.H.

SIFAT MEKANIK PAPAN GYPSUM DARI SERBUK LIMBAH KAYU NON KOMERSIAL

2014 ◽  
Vol 6 (2) ◽  
pp. 1
Author(s):  
Saibatul Hamdi
Keyword(s):  
Raw Materials ◽  
Wood Particle ◽  
Quality Standards ◽  
Gypsum Board ◽  
Average Value ◽  
Wood Particles ◽  
Sawn Timber ◽  
Materials Used ◽  
Artocarpus Elasticus ◽  
Ficus Glomerata

The purpose of this research is to know the mechanical strength of gypsum board by utilizing waste sawn wood. Raw materials used consist of flour, gypsum,wood particles, boraks and kambang (Goniothalamus sp), wood tarap (Artocarpus elasticus REINW) and lua (Ficus glomerata ROXB). Wood particle 40 mesh and 60 mesh, concentrations boraks of 1 and 2 and the percentage particles of gypsum sawn timber is 300, 400 and 500%. The results showed that the average value Modulus of Rufture (MoR) in lua wood ranges from 12.55 – 14,47 kgcm2, wood kambang 25.10-31,11 kgcm2 and wood tarap 19.20- 24,18 kgcm2. As for Modulus of Elasticity (MoE) on the lua 1129,80- 2092,70 kgcm2, wood kambang 2512,37-3971,32 kgcm2 and tarap 2050,63-2691,09 kgcm2. Gypsum board are mechanical properties do not meet quality standards created SNI 03-6434-2000.Keywords: sawdust, lua, kambang, tarap, gypsum, mechanical

scholarly journals Prediction of metabolizable energy values in poultry offal meal for broiler chickens

2010 ◽  
Vol 39 (10) ◽  
pp. 2237-2245 ◽  
Author(s):  
Edney Pereira da Silva ◽  
Carlos Bôa-Viagem Rabello ◽  
Luiz Fernando Teixeira Albino ◽  
Jorge Victor Ludke ◽  
Michele Bernardino de Lima ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Broiler Chickens ◽  
Crude Protein ◽  
Matter Content ◽  
Metabolizable Energy ◽  
Mineral Matter ◽  
Ether Extract ◽  
High Fat ◽  
Collection Method ◽  
Gross Energy

This research aimed at generating and evaluating prediction equations to estimate metabolizable energy values in poultry offal meal. The used information refers to values of apparent and true metabolizable energy corrected for nitrogen balance (AMEn and TMEn) and for chemical composition of poultry offal meal. The literature review only included published papers on poultry offal meal developed in Brazil, and that had AMEn and TMEn values obtained by the total excreta collection method from growing broiler chickens and the chemical composition in crude protein (CP), ether extract (EE), mineral matter (MM), gross energy (GE), calcium (Ca) and phosphorus (P). The general equation obtained to estimate AMEn values of poultry offal meal was: AMEn = -2315.69 + 31.4439(CP) + 29.7697(MM) + 0.7689(GE) - 49.3611(Ca), R² = 72%. For meals with high fat contents (higher than 15%) and low mineral matter contents (lower than 10%), it is suggest the use of the equation AMEn = + 3245.07 + 46.8428(EE), R² = 76%, and for meals with high mineral matter content (higher than 10%), it is suggest the equations AMEn = 4059.15 - 440.397(P), R² = 82%. To estimate values of TMEn, it is suggested for meals with high mineral matter content the equation: TMEn = 5092.57 - 115.647(MM), R² = 78%, and for those with low contents of this component, the option is the equation: TMEn = 3617.83 - 15.7988(CP) - 18.2323(EE) - 96.3884(MM) + 0.4874(GE), R² = 76%.

STUDY OF THE KINETICS OF DRYING BREWER’S SPENT GRAIN

2020 ◽  
Author(s):  
Т.Г. КОРОТКОВА ◽  
А.С. ДАНИЛЬЧЕНКО ◽  
Н.Ю. ИСТОШИНА
Keyword(s):  
Matter Content ◽  
Dry Matter Content ◽  
Drying Time ◽  
Brewer’S Spent Grain ◽  
Average Value ◽  
Free Moisture ◽  
Before And After ◽  
Spent Grain ◽  
Kinetics Of ◽  
Two Temperature

Исследована кинетика сушки сырой пивной дробины – вторичного продукта ООО «Белореченский пивоваренный завод» (Россия, Краснодарский край). Сушка проведена в двух температурных режимах – 60 и 55°С. Скорость сушильного агента при вынужденной конвекции составляла 4,5 м/с. Содержание сухого вещества определено по ГОСТ 31640–2012 в лабораторных условиях и составило 12,9%. Измерение убыли массы при сушке проведено с интервалом 5 мин. Общее время сушки навески пивной дробины в количестве 50 г – 420 мин при режиме 50°С, 360 мин – при 60°С. Среднее значение конечной влажности пивной дробины составило 11,85%. Построены кривые сушки и скорости сушки. Скорость сушки при удалении свободной влаги в первом периоде сушки, мин–1: при 60°С – 3,5, при 55°С – 3,0. Установлено, что содержание связанной влаги составляет в среднем 57% от массы влаги в навеске пивной дробины, свободной влаги – 43%. Анализ структуры навески пивной дробины под микроскопом до сушки и после нее подтвердил факт, что в исследованном материале количество связанной влаги больше, чем свободной. Наличие частиц размером 5–7 мм свидетельствует о значительном количестве клеточной влаги в неразрушенных капиллярах. Дальнейшее совершенствование технологии переработки пивной дробины должно быть направлено на разрушение клеточной структуры материала после его механического обезвоживания. The kinetics of drying of the crude brewer’s spent grain – a secondary product of LLC «Belorechensky brewery» (Russian Federation, Krasnodarregion) has been studied. Drying is carried out in two temperature modes – 60 and 55°C. The speed of the drying agent under forced convection was 4,5 m/s. The dry matter content was determined according to GOST 31640–2012 in laboratory conditions and was 12,9%. Measurement of mass loss during drying was performed at an interval of 5 min. The total drying time of the brewer’s spent grain sample in the amount of 50 gis 420 min at 50°C, 360 min – at 60°C. The average value of the final moisture content of brewer’s spent grain made up 11,85%. Curves of drying and drying speed are constructed. Drying speed when removing free moisture in the first drying period, min–1: at 60°C – 3,5, at 55°C – 3,0. It was found that the content on average of bound moisture is 57% of the mass of moisture in brewer’s spent grain, free moisture – 43%. Analysis of the structure sample of brewer’s spent grain a microscope before and after drying confirmed the fact that the amount of bound moisture in the studied material is greater than the amount of free moisture. The presence of particles of 5–7 mm in size indicates a significant amount of cellular moisture in undisturbed capillaries. Further improvement of the technology for processing brewer’s spent grain should be aimed at destroying the cellular structure of the material after its mechanical dehydration.

OBTAINING FRUIT AND BERRY EXTRACTS WITH HIGH ANTIOXIDANT ACTIVITY WHEN USING ULTRASONIC RADIATION

2018 ◽  
Author(s):  
Н.Б. ЕРЕМЕЕВА ◽  
Н.В. МАКАРОВА
Keyword(s):  
Antioxidant Activity ◽  
Raw Materials ◽  
Matter Content ◽  
Dry Matter Content ◽  
Black Currant ◽  
Ultrasonic Radiation ◽  
Microbiological Parameters ◽  
High Antioxidant Activity ◽  
Berry Extracts ◽  
Physical And Chemical

Подобраны оптимальные параметры для экстракции плодов и ягод черной смородины, малины, вишни, черноплодной рябины при ультразвуковом излучении 35 кГц с целью получения плодово-ягодных экстрактов с высокой антиоксидантной активностью. На основании экспериментальных данных выбраны технологические режимы процесса: экстрагирование сырья 75%-м этиловым спиртом при соотношении сырье : растворитель 1 : 10, температуре (40 ± 5)°C в течение 90 мин. Экстракты концентрируют под вакуумом до содержания сухих веществ 65%. Дана технологическая схема получения плодово-ягодных экстрактов. Полученные экстракты обладают высокой антиоксидантной активностью, содержат большое количество фенольных веществ, флавоноидов и антоцианов; по органолептическим, физико-химическим и микробиологическим показателям соответствуют нормативной документации. The optimal parameters for extraction of fruits and berries of fruits and berries of black currant, raspberry, cherry, chokeberry with ultrasonic radiation of 35 kHz in order to obtain fruit and berry extracts with high antioxidant activity are selected. Based on the experimental data, the technological modes of the process are selected: extraction of raw materials with 75% ethyl alcohol at a ratio of raw materials: solvent 1: 10, temperature (40 ± 5)°C for 90 min. The extracts are concentrated under vacuum to a dry matter content of 65%. Technological scheme of fruit and berry extracts is given. The obtained extracts have a high antioxidant activity, contain a large amount of phenolic substances, flavonoids and anthocyanins; organoleptic, physical and chemical and microbiological parameters correspond to the normative documentation.

scholarly journals Microbiological quality of silage made from by-products of cassava starch extraction and viticulture

2021 ◽  
Vol 51 (3) ◽  
pp. 407-415
Author(s):  
C.R. Schneider ◽  
M.A. Zambom ◽  
D. Galhardo ◽  
A. Faccenda ◽  
A.S. Avila ◽  
...  
Keyword(s):  
Dry Matter ◽  
Organic Matter Content ◽  
Microbiological Quality ◽  
Ammonia Nitrogen ◽  
Matter Content ◽  
Soluble Carbohydrates ◽  
Dry Matter Content ◽  
Storage Times ◽  
By Products

This study evaluated silages made with varying proportions of viticulture by-products (VC) and starch extraction from cassava (CSE). It attempted to determine the effects of these proportions on the microbial population, fermentative losses, and chemical composition. The treatments were specified as the proportions of VC in the silage (0 g/kg, 250 g/kg, 500 g/kg, 750 g/kg, and 1000 g/kg). Silages were  evaluated before (0) and after 1, 3, 7, 15, 30, and 60 days of ensiling. The experimental design was completely randomized with five  treatments, six storage times and four replications. The increased level of VC in the silage enhanced its dry matter content, ammonia  nitrogen (NH3-N), and buffering capacity, and reduced organic matter content. Fifteen days after ensiling, additional VC increased the concentration of soluble carbohydrates. The increased level of VC decreased the count of Clostridium spp. and lactic acid bacteria (LAB). The incidence of yeasts and enterobacteria was low in all treatments at all time points. Over time, losses as effluent and gases increased. Use of increasing proportions from VC in silage made with CSE increased the contents of dry matter and soluble carbohydrates and  reduced the fermentative losses of the silage. The increased amount of VC also favoured pH reduction and reduced the proliferation of undesirable yeasts, while increasing the population of LAB.

Effect of particle size on in vitro fermentation of silages differing in dry matter content

1997 ◽  
Vol 1997 ◽  
pp. 197-197
Author(s):  
R. Sanderson ◽  
S.J. Lister ◽  
A. Sargeant ◽  
M.S. Dhanoa
Keyword(s):  
Particle Size ◽  
Dry Matter ◽  
Matter Content ◽  
Dry Matter Content ◽  
In Vitro Fermentation ◽  
Freeze Dried ◽  
Effect Of Particle Size

The objectives of this study were a) to examine the effect of particle size and silage dry matter (DM) content on the rate and pattern of fermentation of fresh silages in vitro as an aid to modelling the in vivo situation and b) to compare the rate and pattern of fermentation of fresh silage samples with those obtained for freeze-dried material.

scholarly journals Flow rate of liquid cattle manure leakage into subsoil during storage

2018 ◽  
Vol 64 (No. 2) ◽  
pp. 49-54
Author(s):  
Vegricht Jiří ◽  
Šimon Josef ◽  
Hájek David ◽  
Bradna Jiří
Keyword(s):  
Flow Rate ◽  
Dry Matter ◽  
Matter Content ◽  
Cattle Manure ◽  
Statistical Dependence ◽  
Dry Matter Content ◽  
Average Value ◽  
Laboratory Conditions ◽  
Coefficient Of Permeability

Under laboratory conditions, seepage of liquid cattle manure with dry matter content of 3–8% through subsoil was studied in relation to its dry matter content and period of storage. Statistical dependence of the total amount of eluate on the dry matter has been found (P = 0.0013). A hypothesis was also confirmed that liquid cattle manure shows a sealing effect during storage. It was found that the average value of coefficient of permeability decreases as soon as 48 hours after the start of storage under the value 5.56171 × 10<sup>–6</sup> cm·s<sup>-1</sup>, which, according to peer reviewed literature, is not hazardous to the environment. The results will help in designing projects of liquid cattle manure reservoirs and assessment of their effect on the environment.

The voluntary intake by cattle of four silages differing in dry matter content

1970 ◽  
Vol 12 (4) ◽  
pp. 591-599 ◽  
Author(s):  
N. Jackson ◽  
T. J. Forbes
Keyword(s):  
Dry Matter ◽  
Live Weight ◽  
Matter Content ◽  
Metabolizable Energy ◽  
Dry Matter Content ◽  
Meadow Fescue ◽  
Digestible Organic Matter ◽  
The Mean ◽  
Voluntary Intake ◽  
Daily Intakes

SUMMARYHerbage from the same timothy/meadow fescue/white clover sward was ensiled at four different dry matter contents. The resulting silages had dry matter contents of 19·0, 27·3, 32·3 and 43·2%, the dry matter content increasing with the length of the wilting period. An experiment was carried out to determine the voluntary intake of the silages. Each silage was given to 7 animals individually, the mean live weight of these being 334 kg.Although the silages made from wilted herbage were lower in digestibility than that made from unwilted herbage, wilting increased dry matter intake and metabolizable energy (ME) intake. The mean daily intakes of digestible organic matter were 53·0, 58·1, 59·6 and 59·6 g/kgW0·73, for silages of increasing dry matter content. The corresponding ME intakes, expressed as a multiple of the ME requirement for maintenance, were 1·17, 1·29, 1·30 and 1·28. The percentage of acetic acid in the silage dry matter was significantly (r= −0·56) and linearly related to voluntary intake. The relationship between lactic acid concentration and voluntary intake was significantly curvilinear (r= 0·48).

Quality of potatoes in relation to soil and season I. The content of dry matter

1946 ◽  
Vol 36 (3) ◽  
pp. 207-213 ◽  
Author(s):  
H. G. Wager
Keyword(s):  
Dry Matter ◽  
Matter Content ◽  
Soil Types ◽  
Dry Matter Content ◽  
Average Content ◽  
Average Value ◽  
Available Water Content ◽  
Different Seasons ◽  
The Difference

The dry-matter content of about 260 samples of potatoes was determined. The samples were collected over three seasons and from many types of soil.The average dry-matter content of a variety varied from season to season, but it always bore an approximately constant relationship to the average value of other varieties.Wet seasons led to potatoes low in dry matter.The variation in the content of dry matter of potatoes in different seasons and from different soil types is not a direct effect of the water balance of the tubers.The average content of dry matter of potatoes depends on the soil in which they were grown; fen and blackland gave potatoes with the lowest dry matter, followed by skirt, silt and warp, then loam and medium loam, then clay, and the highest dry matter occurred in stocks grown in sands, gravels or light loams.The difference between the soils is discussed, and it is tentatively concluded that the factor responsible for the variation in content of dry matter of the potatoes is the available water content of the soils.

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