Apparent digestibility coefficients of raw ground, acid and fermented silver hake (Merluccius bilinearis) feedstuffs for mink and an evaluation of the storage stability of the silages

1999 ◽  
Vol 79 (3) ◽  
pp. 375-381 ◽  
Author(s):  
M. B. White ◽  
D. M. Anderson ◽  
K. I. Rouvinen
Keyword(s):  
Formic Acid ◽  
Storage Stability ◽  
Storage Period ◽  
Apparent Digestibility ◽  
Standard Type ◽  
Randomized Design ◽  
Gross Energy ◽  
Silver Hake ◽  
Merluccius Bilinearis

A 3 × 4 factorial design experiment was conducted to determine digestibility coefficients (DC) of dry matter (DM), crude protein (CP), crude fat (CF), gross energy (GE) and amino acids (AA) in raw ground silver hake (RGSH), acid (ASHS) and fermented (FSHS) silver hake silages for mink. The ASHS was prepared with the addition of 2.5% (wt:wt) formic acid (85% concentration) and 200 ppm antioxidant (ethoxyquin) to the raw ground fish. The FSHS was produced with the addition of 1% Marisil® (Finn Sugar), 15% extruded wheat and 1% (wt:wt) formic acid (conc. 85%) to the raw ground fish. Twelve mature standard type male mink were confined to metabolism cages during the digestibility trial, which consisted of three experimental periods comprised of a 6-d adjustment period, followed by a 5-d collection period. Based on the total collection (TC) method and with graded levels (0, 15, 30 and 45%) of the test feedstuffs in the experimental diets, nutrient digestibilities in the pure feedstuffs were determined using a mathematical regression technique. The apparent digestibility (AD) of DM, CP, CF and GE were RGSH: 88.4, 93.6, 99.2 and 94.7%; ASHS: 90.6, 85.8, 96.1 and 87.2% and FSHS: 77.7, 84.5, 99.2 and 86.1%, respectively. The AD of all the AAs, except proline, in the RGSH was significantly higher (P < 0.05) than that in the ASHS and FSHS. A quality evaluation of the silages was conducted in a completely randomized design with two replications to determine storage stability of the silages, on 10 different sampling days, (3 sampling days for AAs), over the storage period. Quality of the silages was stable up to 90 days for the ASHS and 180 days FSHS based on increases in pH and total volatile nitrogen (TVN) content and decreases in N and AA content. The silver hake feedstuffs would provide a good source of highly digestible nutrients for mink and should be considered as opportunity feeds for these animals. Key words: Apparent digestibility, fish by-products, mink, silage, silage quality, silver hake

Digestibility by mink and storage stability of feedstuffs made from raw ground, acid-treated or fermented dogfish (Squalus acanthias)

1998 ◽  
Vol 78 (4) ◽  
pp. 633-640 ◽  
Author(s):  
M. B. White ◽  
D. M. Anderson ◽  
K. I. Rouvinen
Keyword(s):  
Storage Stability ◽  
Basal Diet ◽  
Standard Type ◽  
Randomized Design ◽  
Initial Ph ◽  
Gross Energy ◽  
Completely Randomized Design ◽  
And Storage ◽  
Factorial Design Experiment ◽  
By Products

Dogfish was evaluated in a 3 × 4 factorial design experiment conducted to determine digestibility coefficients (DC) of dry matter (DM), crude protein (CP), crude fat (CF), gross energy (GE) and amino acids (AA) in raw ground dogfish (RGD), acid (ASD) and fermented (FSD) dogfish silages for mink. The ASD was prepared with the addition of 2.5% (wt:wt) formic acid (conc. 85%) and 200 mg kg−1 antioxidant (ethoxyquin) to the raw ground fish. The FSD was produced with the addition of the commercial biopreservative Marisil®, (Finn Sugar) (1%) and extruded wheat (15%) to the raw ground fish. In the digestibility trial, consisting of three, 11-d periods, each having a 6-d adjustment followed by a 5-d collection, 12 mature standard type mink were confined to metabolism cages. Using the total collection (TC) method, where graded levels (0, 15, 30 and 45%) of the test feedstuff were substituted into a basal diet, an extrapolation using regression analysis was done to estimate digestibility of each test feedstuff. The AD of DM, CP, CF and GE was RGD: 81.8, 92.2, 96.2 and 89.6%; ASD: 87.1, 92.6, 100.0 and 93.2%; FSD: 86.0, 93.3, 98.1 and 90.4%, respectively. The AD of AAs was generally highest in the fermented dogfish feedstuff. A quality evaluation of the silages was conducted in a completely randomized design with four replications (two replications for AAs), to determine storage stability of the silages, on 10 different sampling days (days 1, 3, 6, 9, 15, 30, 90, 180, 270 and 360), (three sampling days for AAs) post-manufacture. The ASD was stable up to 180 d, after this storage time it underwent increases in pH and total volatile nitrogen (TVN) and decreases in N and AA content. The preservation of dogfish with a fermentation method (FSD) was judged to be unsuccessful with this feedstuff having a high initial pH (6.4) and large increases in TVN content early in storage. It was concluded that feedstuffs made from dogfish would provide a source of highly digestible nutrients for mink; however, more research is required before a fermented dogfish feedstuff can be incorporated into practical mink diets. Key words: Apparent digestibility, dogfish, fish by-products, mink, silage, silage quality

Storage Life of Refrozen Silver Hake (Merluccius bilinearis) Processed as Fillets am Minced Flesh from Thawed, Stored, Round-Frozen Fish

1977 ◽  
Vol 34 (12) ◽  
pp. 2369-2373 ◽  
Author(s):  
Doris Fraser Hiltz ◽  
D. H. North ◽  
Barbara Smith Lall ◽  
R. A. Keith
Keyword(s):  
Key Words ◽  
Frozen Storage ◽  
Storage Life ◽  
Freeze Thaw ◽  
Acceptable Quality ◽  
Frozen Fish ◽  
Silver Hake ◽  
Merluccius Bilinearis ◽  
Protein Extractability

Refrozen silver hake (Merluccius bilinearis), processed as fillets and minced flesh after thawing of stored round fish that had been frozen within 14 h of capture, underwent rapid deterioration during storage at −18 °C compared with once-frozen control materials from the same lot of fish. The estimated maximum storage life of silver hake refrozen as fillets after 3 and 6 mo storage of the round fish at −25 °C was reduced to about 4.5 and 1 mo, respectively, from 10 mo for once-frozen control fillets. Quality of the refrozen materials immediately after thawing and refreezing was similar to that of the round-frozen fish, except after 6 mo, where some initial deterioration occurred, particularly in minced flesh. Minced flesh was more unstable in frozen storage than fillets. In all once- and twice-frozen materials, formation of dimethylamine occurred concomitantly with decrease in protein extractability. Round-frozen fish underwent no loss in protein extractability during 6 mo storage at −25 °C, but some lipid hydrolysis occurred. These results suggest that the freeze–thaw–refreeze process as applied to silver hake will yield a final product of acceptable quality provided that storage of the round fish does not exceed 3–4 mo and that the refrozen materials are marketed within a month after processing. Key words: silver hake, Merluccius bilinearis, refrozen storage, dimethylamine, minced flesh

scholarly journals Conservation of Alstroemeria cut flowers stored under refrigeration

2020 ◽  
Vol 43 ◽  
pp. e50016
Author(s):  
Vanessa Cury Galati ◽  
Ana Carolina Corrêa Muniz ◽  
João Emmauel Ribeiro Guimarães ◽  
Claudia Machado Fabrino Mattiuz ◽  
Ben Hur Mattiuz
Keyword(s):  
Storage Period ◽  
Postharvest Quality ◽  
Cut Flowers ◽  
Floral Longevity ◽  
Randomized Design ◽  
Significant Difference ◽  
Relative Water ◽  
Peroxidase Enzymes ◽  
Storage Temperatures

Alstroemeria flowers have shown great importance in the world trade of cut flowers due mainly to its beauty and wide variety of colors. However, the durability of its inflorescences is usually hampered by the rapid yellowing of the leaves, which impairs their decorative quality. Cut flowers require the use of technologies to improve postharvest quality and floral longevity. This research aimed to study the postharvest conservation of inflorescences of Alstroemeria cv. Ajax at different storage temperatures. Floral stems were placed in containers with distilled water and stored at four temperatures (4, 8, 12, and 22ºC) for 12 days. The following analyses were performed: fresh mass variation, respiratory activity, relative water content, soluble and reducing carbohydrate contents, polyphenol-oxidase and peroxidase enzymes, pigments (anthocyanin and carotenoids), and longevity. The experiment was conducted in a completely randomized design, the results were submitted to analysis of variance (ANOVA), and the effect of treatments submitted to F-test. Significant differences were compared using the least significant difference (LSD) at 95% confidence interval (p ≤ 0. 05). The temperatures of 8 and 12ºC were effective in maintaining the postharvest quality of inflorescences during storage period, as they remained turgid due to transpiration reduction caused by low temperatures, and longevity reaching 46 and 22 days, respectively.

scholarly journals PENGARUH EDIBLE COATING BERBAHAN DASAR PATI SAGU TUNI (Metroxylon rumphii) TERHADAP MUTU BUAH TOMAT SELAMA PENYIMPANAN

2017 ◽  
Vol 6 (1) ◽  
pp. 14
Author(s):  
Rachel Breemer ◽  
Priscillia Picauly ◽  
Nurhayati Hasan
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Period ◽  
Edible Coating ◽  
Glycerol Concentration ◽  
Total Acid ◽  
Best Response ◽  
Randomized Design ◽  
Completely Randomized Design

This research was aimed to determine the exact glycerol concentration in the making of edible coating to coat the tomatoes so that the shelf life is extended and the quality is maintained. A Completely Randomized Design with one factor (RAL): glycerol concentration (without coating, 10%, 30%, 50%) was applied. The observed variables were weight shrinkage, color, hardness, total acid and vitamin C. Results showed that for 10 days storage period, the best response of the variables observed was obtained by tomatoes treated with edible coating 10% glycerol concentration that can maintain the quality of tomato and economically feasible than glycerol concentration of 30% and 50%.

Preheat Treatment for Improvement of Frozen Storage Stability at −10 C in Fillets and Minced Flesh of Silver Hake (Merluccius bilinearis)

1975 ◽  
Vol 32 (8) ◽  
pp. 1450-1454 ◽  
Author(s):  
Barbara Smith Lall ◽  
Alison R. Manzer ◽  
Doris Fraser Hiltz
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Storage Stability ◽  
Frozen Storage ◽  
Preheat Treatment ◽  
Fatty Acid Accumulation ◽  
Acid Accumulation ◽  
Fishery Products ◽  
Silver Hake ◽  
Merluccius Bilinearis

Dimethylamine (DMA) formation occurs in the muscle of silver hake (Merluccius bilinearis) during frozen storage. The rate of its formation in fillets and minced flesh during subsequent frozen storage for 1 mo at − 10 C is not affected by preheating at temperatures up to 60 C. Preheating to 80 C, however, greatly retards DMA development. Lipid hydrolysis (free fatty acid accumulation) is arrested by preheating to 60 C, but is little affected by preheating at temperatures up to 45 C. These deteriorative reactions are faster in minced flesh than in fillets, and in materials prepared from summer (spawning) fish than in those prepared from winter fish.In breaded fishery products, preheat treatment as presently practiced is insufficient to inactivate these deteriorative enzymic reactions in sensitive gadoid species such as the hakes and pollocks.

scholarly journals Seed quality of rice cultivars stored in different environments

2014 ◽  
Vol 36 (1) ◽  
pp. 32-39 ◽  
Author(s):  
Elizabeth Rosemeire Marques ◽  
Eduardo Fontes Araújo ◽  
Roberto Fontes Araújo ◽  
Sebastião Martins Filho ◽  
Plínio César Soares
Keyword(s):  
Seed Quality ◽  
Accelerated Aging ◽  
Storage Period ◽  
Rice Cultivars ◽  
Germination Test ◽  
Randomized Design ◽  
Physiological Quality ◽  
Completely Randomized Design ◽  
And Storage

The objective of this study was to evaluate dormancy and physiological quality of seeds of rice cultivars during storage in different environments. After harvesting, the seeds of three rice cultivars (Seleta, Curinga and Relâmpago) were dried in the sun, to reach moisture content at around 13%. Then, they were packed in paper and stored in four environments: 5 ± 2 ºC / 70 ± 5% RH, 12 ± 2 ºC / 70 ± 5% RH, 18 ± 2 ºC / 65 ± 5% RH and in uncontrolled condition of temperature and relative humidity (natural). Physiological quality was evaluated at the beginning and at 3, 6, 9 and 12 months of storage by germination test, electrical conductivity, accelerated aging and sand emergence. The experiment was conducted in split plots in a completely randomized design with three replications. Environmental factor was applied in the plots, cultivars in the subplots and storage period in subplots. Cultivar Seleta showed higher dormancy, which was surpassed during storage regardless of environment conservation. In general, seeds stored in natural environment showed lower physiological quality. Only the seeds of cultivar Seleta, regardless of the environment, maintained germination above the minimum required for commercialization until six months of storage.

scholarly journals Gaseous ozone to improve quality of corn as feedstuff

2021 ◽  
Vol 888 (1) ◽  
pp. 012065
Author(s):  
N Hidayah ◽  
U Ahmad ◽  
C Winarti
Keyword(s):  
Moisture Content ◽  
Exposure Time ◽  
Fungal Infections ◽  
Storage Period ◽  
Quality Parameters ◽  
Aflatoxin Contamination ◽  
Ozone Treatment ◽  
Randomized Design ◽  
Potential Methods

Abstract In the long term, fungi attacks will cause a decrease in the quality of corn during storage. In this case, Aspergillus flavus and Aspergillus parasiticus have become a serious concern related to food safety because of their ability to produce aflatoxins which are toxic to humans and animals. Nowadays, feed industries use fungicides to control fungal infections before the storage period due to their affordability, but the chemical residues are detrimental to our health. Therefore, an alternative method was needed to prevent and control fungi and aflatoxin formation in corn. One of the potential methods to apply is the gaseous ozonization. This research was conducted to investigate the potential of ozone in preventing fungal attacks and aflatoxin formation in corn, assuring that the corn quality can be maintained during the storage period. The objective of this study was to determine the effect of ozone on maintaining the quality of corn during storage, especially to reduce fungi colonies and aflatoxin formation. The experimental design used in this study was a completely randomized design with two treatment factors, namely temperature (20, 30, and 40°C) and exposure time (30 and 60 minutes). Corn quality parameters observed include moisture content, total fungal, moldy kernels, damaged kernels, and aflatoxin (AFB1, AFB2, AFG1, AFG2) contamination. The results showed that ozone treatment had an effect on reducing total fungal and aflatoxin contamination in corn, however, it had no effect on the moisture content, moldy kernels, and damaged kernels of corn. The optimum effect was obtained when the ozonization was conducted at a temperature of 20°C for 60 minutes exposure time, which results in the highest reduction in total fungal and total aflatoxin contamination of 36.77% and 92.45% respectively.

scholarly journals Efeito de óleos essenciais e composto citronelal sobre a micoflora de sementes de feijão armazenadas

2016 ◽  
Vol 11 (1) ◽  
pp. 49 ◽  
Author(s):  
M. A. Ootani ◽  
D. R. Brito ◽  
G. P. S. Maciel ◽  
L. A. Lopes ◽  
R. W. S. Aguiar
Keyword(s):  
Essential Oils ◽  
Storage Period ◽  
Test Method ◽  
Eucalyptus Citriodora ◽  
Cymbopogon Nardus ◽  
Randomized Design ◽  
Identification Of Fungi ◽  
Alternative Means ◽  
And Control

<p>Esse trabalho objetivou avaliar o efeito de óleos essenciais de <em>Cymbopogon nardus</em>, <em>Eucalyptus citriodora </em>e o composto citronelal como meios alternativos na conservação e qualidade sanitária de sementes de diferentes genótipos de feijão. Utilizou-se o delineamento inteiramente casualizado, com 200 sementes subdivididas em repetições de 50 para cada tratamento. As sementes de feijão Carioca, Caupi, Jalo e Preto, foram tratados com os referidos óleos essenciais nas doses de 5, 10, 20, 30% e Testemunha (tratadas apenas com água destilada esteril), posteriormente foram armazenadas por 15, 30, 45 e 60 dias. No final de cada período de armazenamento, foram realizados os bioensaios utilizando o método de Blotter test, para avaliação e identificação das colônias de fungos associados as sementes. os dados foram submetidos a análise de variância e as médias comparadas pelo teste de Tukey a 5% de probabilidade Os óleos utilizados se mostraram eficientes, por terem promovido o decréscimo no número de colônias em todas as doses para as sementes dos quatro genótipos de feijão ao longo do armazenamento, com destaque para as maiores doses. Analisando as sementes testemunhas, sendo os fungos <em>Aspergillus </em>sp.,<em>Fusarium</em> sp. e <em>Penicillium</em> sp. que apresentaram o maior número de colônias, respectivamente. Dentre os óleos utilizados, o composto citronelal e o oleo de citronela teve efeito na inibição dos fungos associados às sementes em todos os genótipos utilizados, em todas as doses.</p><p align="center"><strong><em>Effect of essential oils and citronellal compound on bean seeds stored microflora</em></strong></p><p><strong>Abstract</strong><strong>: </strong>This study aimed to evaluate the effect of essential oils of <em>Cymbopogon Nardus</em>, <em>Eucalyptus citriodora</em> and citronellal compound as alternative means conservation and sanitary quality of seeds of different genotypes. We used a completely randomized design, with 200 seeds subdivided into 50 repetitions for each treatment. The bean seeds Carioca, Caupi, Jalo and Preto, were treated with these essential oils in doses of 5, 10, 20, 30% and control (treated only with distilled water and autoclaved) were subsequently stored for 15, 30, 45 and 60 days. At the end of each storage period, the bioassays were performed using the Blotter test method for evaluation and identification of fungi colonies associated with the seed. the data were subjected to analysis of variance and the means compared by Tukey test at 5% probability. The oils used were efficient because they promoted the decrease in the number of colonies at all doses for the seeds of the four genotypes during storage, especially for larger doses. Analyzing the seeds witnesses, and the <em>Aspergillus</em> sp., <em>Fusarium</em> sp. and <em>Penicillium</em> sp. which had the largest number of colonies, respectively. Among the oils used, citronellal compound and <em>C. nardus</em> oil had no effect on inhibition of fungi in the seeds in all genotypes and in all doses.</p>

EFFECTS OF ENSILING ON THE PHYSICAL PROPERTIES, CHEMICAL COMPOSITION AND MINERALS CONTENTS OF GUINEA GRASS AND CASSAVA TOPS SILAGE

2021 ◽  
Vol 34 (1) ◽  
pp. 100-106
Author(s):  
B. O. Oduguwa ◽  
A. O. Jolaosho ◽  
M. T. Ayankoso
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Panicum Maximum ◽  
Mineral Contents ◽  
Randomized Design ◽  
Gross Energy ◽  
Guinea Grass ◽  
Completely Randomized Design ◽  
Plastic Containers

An experiment to determine the effects of ensiling on the physical properties, chemical composition and mineral contents of guinea grass and cassava tops silage was carried out between January and April, 2004. Cassava (Manihot esculentus var.Texas Cranz) tops and guinea grass (Panicum maximum Jacq var. Ntchisi) were ensiled alone and in mixture using plastic containers lined with polythene sheets. The experiment was a completely randomized design with three replicates comprising of the three plant mixtures i.e. cassava silage, guinea grass silage and mixture of the two. The result of the experiment showed that the silage from the three plant mixtures was similar physically. Although ensiling reduced the DM and CP contents slightly, the lower pH of between 3. 92 and 4. 38 showed that the silage was  well preserved with improved quality due to the drastic reduction in hydrocyanide (HCN) content of cassava tops. Mixing guinea grass and cassava top produced average qualities especially in terms of the structural carbohydrates such as ADF, NDF and lignin with HCN content reduced and increased CP content (25.48%) and minerals. Other properties such as DM, moisture, ash, organic kmatter, cellulose, hemicellulose, gross energy and pH were not significantly different in the silages from the three plant mixtures i.e. guinea grass, cassava tops and mixtures of guinea grass and cassava tops. It was concluded that mixing guinea grass with cassava tops improved the quality of silage produced that ensiling any of them sole.

scholarly journals Combination of Sodium Alginate and Kappa-Carrageenan Increases Texture Stability of Spirulina platensis Ice Cream

2020 ◽  
Vol 147 ◽  
pp. 03006
Author(s):  
Anisa Nada Farhah ◽  
Nurfitri Ekantari
Keyword(s):  
Sodium Alginate ◽  
Spirulina Platensis ◽  
Storage Period ◽  
Ice Cream ◽  
Consumer Preference ◽  
Adhesive Force ◽  
Melting Rate ◽  
Randomized Design ◽  
Kappa Carrageenan

This study aimed to increase the texture stability of Spirulina ice cream by addition of double stabilizers, sodium alginate and κcarrageenan. This study used Completely Randomized Design (CRD) with 6 treatments; N1 (sodium alginate 0,1%), N2 (sodium alginate 0,2%), NK1 (sodium alginate 0,09% + κ-carrageenan 0,01%), NK2 (sodium alginate 0,08% + κ-carrageenan 0,02%), NK3 (sodium alginate 0,19% + κcarrageenan 0,01%) and NK4 (sodium alginate 0,18% + κ-carrageenan 0,02%). The effect of stabilizers on physical properties, chemical characteristics, and consumer pReference were measured. Data were analyzed using One Way Anova 95% and Duncan test (parametric), Kruskal Wallis and Multiple Comparison (nonparametric), and correlation test using Rank Spearman. The results showed that the use of double stabilizer did not affect (p>0,05) color, taste, flavor, emulsion stability and overrun, while it affects (p<0,05) texture and first dripping time. Melting rate, hardness, adhesive force, cohesiveness, hardness in scoop, coarseness in scoop, brittleness, iciness, wateriness, sandiness and greasy mouth coating increased during storage period, while gumminess, smoothness and creaminess decreased. NK4 showed the lowest brittleness, wateriness and sandiness value also the highest smoothness value at the end of storage. The use of double stabilizer contain 0,18% sodium alginate and 0,02% κcarrageenan increased the texture quality of Spirulina platensis ice cream.

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