ESTIMATING BODY COMPOSITION OF LAMBS USING BOMB CALORIMETRY

1990 ◽  
Vol 70 (4) ◽  
pp. 1127-1129 ◽  
Author(s):  
A. A. DEGEN ◽  
M. KAM ◽  
R. W. BENJAMIN ◽  
R. KÖNIG ◽  
K. BECKER
Keyword(s):  
Body Composition ◽  
Chemical Composition ◽  
Total Energy ◽  
Key Words ◽  
Energy Content ◽  
Animal Production ◽  
Bomb Calorimetry ◽  
Total Energy Content ◽  
Body Energy

Chemical composition and body energy content of animals are important measurements in studies of animal production. However, determinations of fat and protein contents are laborious and time consuming. In this study, we describe a method in which fat and protein contents can be estimated in lambs by measuring ash contents and energy yields of samples. Errors in estimating total energy content of a sample were within 1.22%. With certain modifications, this method should be applicable to all animals. Key words: Body composition, bomb calorimetry, body energy content, fat, protein, ash

Body chemical composition of churra lambs at 20kg live-weigth: effect of level of milk-intake and Protein content in the post-weaning diet

1994 ◽  
Vol 1994 ◽  
pp. 212-212
Author(s):  
T. Manso ◽  
A.R. Mantecó ◽  
T. Castro ◽  
P. Lavin
Keyword(s):  
Body Composition ◽  
Chemical Composition ◽  
Compensatory Growth ◽  
Fish Meal ◽  
Energy Content ◽  
Barley Grain ◽  
Milk Intake ◽  
Period 2 ◽  
Ad Libitum Intake ◽  
Composition Changes

Body composition changes in animals undergoing compensatory growth and these response vary with the age or stage of maturity at which the restriction is applied and with the undegradable protein in the diet during post-restriction period (O'Donovan, 1984; Ryan, 1990).This experiment was conducted to determine the effect of level of intake during milk-fed period and the energy/protein relationship during post-weaning period on changes in carcass, non-carcass and empty body weigth (EBW) components in lambs slaughtered at 20 Kg live weigth (LW).A total of 16 lambs of Churra breed were used in a comparative slaughter experiment to determinate the effect of level of intake during milk-fed period (4 weeks) and the protein supplement in the diet during post-weaning period on chemical body composition at 20 Kg LWThe lambs were assigned to a 2×2×4 factorial design, defined by 2 levels of milk intake (High: 1.5 MJ GE/Kg LW°75/day and Low: 0.9 MJ GE/kg LW°75/day) during milk-fed period, 2 post-weaning concentrate supplements (HP: barley grain plus 200g/kg fish meal and LP: barley) and 4 lambs per treatment.All lambs were individually penned. During post-weaning period low quality hay and concentrate were independently offered ad libitum. Intake and LW were recorded daily and three times a week respectively. At slaughter (20Kg LW), EBW was estimated and carcass and non-carcass chemical composition (water, fat, ash and protein) and energy content was measured.

scholarly journals New High-Altitude Study of Cosmic-Ray Bands and a New Determination of Their Total Energy Content

1933 ◽  
Vol 44 (4) ◽  
pp. 246-252 ◽  
Author(s):  
I. S. Bowen ◽  
R. A. Millikan ◽  
H. V. Neher
Keyword(s):  
Total Energy ◽  
High Altitude ◽  
Energy Content ◽  
Cosmic Ray ◽  
Total Energy Content

Body composition of young sheep: I. Body composition in merino and Border Leicester × Merino hoggets in relation to and at common empty body weight

1969 ◽  
Vol 72 (1) ◽  
pp. 65-75 ◽  
Author(s):  
H. R. Gharaybeh ◽  
W. R. McManus ◽  
G. W. Arnold ◽  
M. L. Dudzinski
Keyword(s):  
Body Composition ◽  
Body Weight ◽  
Chemical Composition ◽  
Total Energy ◽  
Crude Protein ◽  
Whole Body ◽  
Ether Extract ◽  
Internal Organs ◽  
Breed Differences ◽  
Body Components

SUMMARYFlocks of 9-month-old Merino and Border Leicester & Merino sheep were sampled over the full range of body weights present within flocks. Six pairs of ewes and wethers of equal body weight were taken. The sheep were weighed and slaughtered after a 36 h fast. Total weights of blood, skin, head, feet, internal organs and carcasses were obtained for each animal. Each component was analysed for ash, crude protein, ether extract and total energy. Half of each carcass was dissected into bone, muscle, fat and waste.The compositions of the sheep were compared by regression analyses of weights of body components on empty body weight (EBW) between the four groups and by means of percentages of EBW. There were highly significant linear relationships between both fresh and dry weights of body components, carcass components, and chemical components with EBW; moisture content was not related to EBW. Rates of change with EBW in weights of body components, or in amounts of ash, crude protein, ether extract and energy were the same for all groups of sheep with the exceptions of bone and skin ether extract (EE) weight. However, intercepts of regression lines frequently differed, indicating that body composition differed between groups at the same EBW.All groups had the same dry weight of blood, internal organs and muscle, weight of ether extract, and total energy in the whole body at the same EBW. Border Leicester × Merinos had lighter skins with less wool, but their carcass weights were higher than Merinos. There were other differences between breeds in the chemical composition of individual components. Wethers had heavier head + feet weights and carcass bone than had ewes. There were also some sex differences in chemical composition of body components. In general, there were fewer sex than breed differences in body composition. The breed differences cannot be explained on the basis of early and later maturing types.

scholarly journals Sugar and total energy content of household food purchases in Brazil

2009 ◽  
Vol 12 (11) ◽  
pp. 2084-2091 ◽  
Author(s):  
Renata Bertazzi Levy ◽  
Rafael Moreira Claro ◽  
Carlos Augusto Monteiro
Keyword(s):  
Total Energy ◽  
Energy Content ◽  
Food Composition ◽  
Linear Regression Models ◽  
Household Energy ◽  
Food Purchases ◽  
Household Food ◽  
Food Composition Tables ◽  
Total Energy Content ◽  
Probabilistic Sample

AbstractObjectiveTo study the role of energy derived from sugar (both table sugar and sugar added to processed foods) in the total energy content of food purchases in Brazil.DesignFood purchase data were collected during a national household budget survey carried out between June 2002 and July 2003 on a probabilistic sample representative of all households in the country. The amount of food purchased in this 12-month period was transformed into energy and energy from sugar using food composition tables. Multiple linear regression models were used to study the association between amount of energy from sugar and total energy content of food purchases, controlling for sociodemographic variables and potential interactions between these variables and sugar purchases.ResultsThere was a positive and significant association between energy from sugar and total household energy purchases. A 1 kJ increase in sugar purchase corresponded to a 3·637 kJ increase in total energy. In the absence of expenditure on meals outside the home, i.e. when household food purchases tend to approximate actual food consumption by household members, sugar purchase of 1926·35 kJ/d (the 90th percentile of the distribution of sugar purchases in Brazil) was associated, depending on income strata, with total energy purchase over 40–60 % of the recommended daily value for energy intake in Brazil.ConclusionsThe present results corroborate the recommendations of the WHO and the Brazilian Ministry of Health regarding limiting the consumption of sugar.

scholarly journals Formulation of yellow pumpkin cookies with mocaf (modified cassava flour) flour addition as a snack for the obese community

Food Research ◽  
2020 ◽  
Vol 4 (S3) ◽  
pp. 109-113
Author(s):  
A.R. Mustika ◽  
W.D. Kartika
Keyword(s):  
Total Energy ◽  
Protein Content ◽  
G Protein ◽  
Wheat Flour ◽  
Energy Content ◽  
High Energy ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Fibre Content ◽  
Total Energy Content

Cookies are generally made from wheat flour that provides high energy but low in fibre. Wheat flour can be substituted with yellow pumpkin flour to make cookies. Yellow pumpkin is an Indonesian local food which contains high beta carotene and fibre. The purpose of this research was to compare the yellow pumpkin and mocaf flour cookies with wheat flour cookies in terms of acceptability and nutrient content. For this experiment, two formulations were used: Formulation 1 (F1), 1: 2 ratio of yellow pumpkin flour to mocaf flour and Formulation 2 (F2), 1: 2 ratio of yellow pumpkin flour to wheat flour. Proximate analysis of the cookies was conducted. The results showed that the yellow pumpkin and mocaf flour cookies had a total energy content of 459.71 kcal/100 g, protein content of 1.12 g/100 g, fat content of 36.35 g/100 g, fibre content of 43.59 g/100 g and carbohydrate content of 31.94 g/100 g whereas the yellow pumpkin and wheat flour cookies had a total energy content of 587.72 kcal/100 g, protein content of 4.79 g/100 g, fat content of 40.87 g/100 g, fibre content of 21.42 g/100 g and carbohydrate content of 50.19 g/100. The data collected from the acceptance test conducted with 25 panellists showed that there was no difference in the colour, texture, taste and aroma for both formulated cookies.

Photolysis of thiophene vapor

1969 ◽  
Vol 47 (16) ◽  
pp. 2965-2979 ◽  
Author(s):  
H. A. Wiebe ◽  
Julian Heicklen
Keyword(s):  
Excited State ◽  
Total Energy ◽  
Rate Constant ◽  
Energy Content ◽  
Oxidation Products ◽  
Quantum Yields ◽  
Rate Dependent ◽  
Light Intensities ◽  
Total Energy Content

Thiophene vapor was photoexcited with 2139 and 2288 Å radiation as well as by mercury sensitization at 2537 Å. Experiments were done at 25, 200, and 305 °C at various pressures and light intensities as well as in the presence of CO2, C2H4, butenes, and O2. In all cases the products were C2H2, CH2CCH2, CH3CCH, CS2, CH2CHCCH, and polymer. When O2 was present CO2, COS, SO2, and CO were also produced. The product quantum yields dropped as the pressure was raised. A mechanism was deduced and is given by the lettered reactions in the text. The initially formed excited state, Th* (where Th stands for thiophene), as well as the excited intermediate leading to CH2CCH2 production, I*, decomposed at a rate dependent only on the total energy content, regardless of whether thermal or photolytic. The efficiencies for energy removal from both Th* and I* decrease along the series: thiophene, C2H4, CO2, O2. Appropriate rate constant ratios for all the gases were obtained and are listed in Table IX. Experiments in the presence of olefins showed that sulfur atoms were not intermediates. The experiments with O2 further eliminated a number of possibilities. The hydrocarbones are all produced in primary processes with additional CH2CHCCH and C2H2 coming respectively from the postulated intermediates •CHCHCHCHS• and C2H2S. Along with the C3 hydrocarbons, excited CS species are produced. They can either react with the above intermediates to produce CS2 or be deactivated to eventually form polymer (or oxidation products in the presence of O2).

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