Influence of extrusion on ruminal and intestinal disappearance of amino acids in whole horsebean

1992 ◽  
Vol 72 (2) ◽  
pp. 359-366 ◽  
Author(s):  
P. Cros ◽  
M. Vernay ◽  
C. Bayourthe ◽  
R. Moncoulon
Keyword(s):  
Amino Acids ◽  
Protein Quality ◽  
Nitrogen Loss ◽  
Score Test ◽  
Protein Fractions ◽  
Rumen Degradation ◽  
Chemical Score ◽  
Ruminal Degradation

Horse-beans (HB) were extruded at 120 °C. Two nonlactating Holstein cows with rumen and proximal duodenal fistulae were used to determine the effect of extrusion on in situ rumen degradation after 4, 8 and 16 h of incubation and intestinal digestibility of HB protein. Results of the present study indicate that processing diminished the ruminal degradability of HB proteins; after 4, 8 and 16 h of rumen exposure the nitrogen loss was reduced by 29, 31 and 18% respectively, with a corresponding increase in the amounts disappearing from the intestine of 110, 169 and 135%. Heat-treatment did not alter the amino acids (AA) profile; AA composition of the HB protein fractions that bypass the rumen may markedly differ quantitatively and qualitatively from their original composition. Extruding the beans increased intestinal disappearance of most of the AA, but variation in disappearance among AA was substantial. These results indicate that rumen undegraded proteins differ in their potential as a source for absorbable AA in the intestine. Comparison of essential AA profiles of original sources to that of milk indicated that the sulphur AA were first limiting in HB, with phenylalanine plus tyrosine and valine being second and third limiting. The estimated AA chemical score (test-to-milk ratio) for original HB was 61%. For the rumen undegraded protein fractions disappearing in the intestine, the limiting AAs in descending order were: sulphur AA, lysine, phenylalanine plus tyrosine and valine for raw HB; lysine, valine, phenylalanine plus tyrosine and sulphur AA for extruded HB. The corresponding chemical scores were 51 and 80%. Thus processing ameliorated the protein quality of the rumen undegraded fraction. Key words: Horsebean, amino acids, extrusion, ruminal degradation, intestinal disparition, cows

Effect of extrusion on ruminal and intestinal disappearance of amino acids in white lupin seed

1992 ◽  
Vol 72 (1) ◽  
pp. 89-96 ◽  
Author(s):  
P. Cros ◽  
R. Moncoulon ◽  
C. Bayourthe ◽  
M. Vernay
Keyword(s):  
Amino Acids ◽  
Crude Protein ◽  
Protein Quality ◽  
Score Test ◽  
White Lupin ◽  
Lupin Seed ◽  
Chemical Score ◽  
Ruminal Degradation ◽  
Ruminal Digestion

The effect of extruding white lupin seed (WLS) at 120 or 150 °C on the degradability of crude protein in the rumen and the intestine of nonlactating Holstein cows was determined in situ. Nylon bags were incubated in the rumen for 16 h and then introduced into the small intestine, through a duodenal cannula, for subsequent recovery in feces. Extrusion of WLS at 120 or 150 °C decreased the degradability of crude protein in the rumen (86.9–73.6 vs. 98.4%) and increased the amount of crude protein disappearing in the intestine (11.8–25.0 vs. 0.8%). Extrusion did not alter the amino acid (AA) profile of WLS, although the AA composition of the WLS protein that escaped ruminal digestion differed markedly both quantitatively and qualitatively, from its initial composition. Extruding WLS increased intestinal disappearance of most of the AA, but variation in disappearance among AA was substantial. Thus, WLS proteins that are not degraded in the rumen differ in their potential as a source of absorbable AA in the intestine from the original source. Comparison of essential AA profiles of original sources to that of milk indicated that the sulphur AA were first-limiting in WLS, with valine, lysine and leucine being second through fourth limiting. The estimated AA chemical score (test-to-milk ratio) for original WLS was 64%. For the rumen undegraded protein fractions disappearing in the intestine, the limiting AAs in descending order were: sulphur AA, valine, phenylalanine plus tyrosine and threonine for raw WLS; sulphur AA, lysine, valine and histidine for WLS extruded at 120 °C and lysine, valine, histidine and sulphur AA for WLS treated at 150 °C. The corresponding AA chemical scores were: 63, 76 and 72%. Consequently, after extrusion, the ruminally undegraded protein of WLS that disappeared in the intestine showed a higher protein quality. Key words: Cow, lupin, seed, amino acids, extrusion, ruminal degradation, intestinal disappearance

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.

Nutritional evaluation of meat meals for poultry. VII.* Effect of processing temperature on total and biologically available amino acids

1972 ◽  
Vol 23 (5) ◽  
pp. 913 ◽  
Author(s):  
AC Kondos ◽  
GL McClymont
Keyword(s):  
Amino Acids ◽  
Protein Quality ◽  
Tetrahymena Pyriformis ◽  
Essential Amino Acids ◽  
Processing Temperature ◽  
Biological Availability ◽  
Nutritional Evaluation ◽  
Growth Promoting ◽  
Maximum Temperatures

The effect on the protein quality of meat meals of processing them under commercial conditions in a continuous dry renderer at maximum temperatures ranging from 116 to 160°C for a running time of 115 min was studied. Although the total levels of amino acids were little affected by processing temperatures, the biological availability of all essential amino acids, as determined by the protozoan Tetrahymena pyriformis, was reduced as the processing temperature increased. At 140 and 160°C the availability of certain amino acids was reduced by 37-56%, lysine, histidine, and methionine being the most severely affected. The availability of essential amino acids in meals produced at temperatures from 121 to c. 138° was not significantly different. The growth-promoting ability of the meat meals for chickens was closely related to the availability of the essential amino acids. __________________ *Part VI, Aust. J. Agric. Res., 19: 171 (1968).

scholarly journals Effect of extrusion on the rumen undegradable protein fraction of lupins

2021 ◽  
Vol 50 (6) ◽  
Author(s):  
T.S. Brand ◽  
L. Jordaan
Keyword(s):  
Crude Protein ◽  
Lupinus Albus ◽  
Maximum Temperature ◽  
Rumen Degradation ◽  
Ruminant Diets ◽  
Outflow Rate ◽  
Ruminal Degradation ◽  
Ruminant Animals ◽  
Rumen Undegradable Protein

Lupins are highly degradable in the rumen, and do not provide enough bypass protein for high-producing ruminant animals. The effects of extrusion on dry matter (DM) and crude protein (CP) rumen degradability of Lupinus albus and Lupinus angustifolius were determined in situ. Samples of both types of lupin were extruded at maximum temperature, which reached 116 °C. Six Dohne Merino wethers fitted with rumen cannulas were used in this trial. Samples were incubated in the rumen at intervals of 0, 2, 4, 12, 36, and 48 hours. This procedure was repeated in two sheep per treatment and in three periods, giving a total of six observations for each variable. Extrusion lowered the soluble fraction of CP and increased the potential degradable fraction without affecting its rate of degradation. It also lowered the effective degradability of CP of both types of lupin by 28% at an outflow rate of 0.08% per hour. No differences were observed between types. Extrusion modified the ruminal degradation parameters and decreased effective rumen degradation, especially at faster outflow rates. Thus, the rumen undegradable protein (RUP) fraction of lupins was increased by extrusion and lupins could be used more efficiently in ruminant diets. This study showed that the benefits of extrusion could be reached at a relatively low temperature of 116 °C to reduce the possibility of heat damage.

Rumen degradation and intestinal digestibility of rumen protected amino acids: comparison between in situ and in vitro data

2003 ◽  
Vol 108 (1-4) ◽  
pp. 223-229 ◽  
Author(s):  
Filippo Rossi ◽  
Moschini Maurizio ◽  
Masoero Francesco ◽  
Cavanna Giovanna ◽  
Piva Gianfranco
Keyword(s):  
Amino Acids ◽  
Rumen Degradation ◽  
Vitro Data ◽  
In Vitro Data ◽  
Intestinal Digestibility

scholarly journals Use of Amino Acid Profiles of Pretermand Term Human Milks in Evaluating Scoring Patterns for Routine Protein Quality Assessment of Infant Formulas

1996 ◽  
Vol 79 (2) ◽  
pp. 498-502 ◽  
Author(s):  
Ghulam Sarwar ◽  
Pauline Darling ◽  
Mariko Ujiie ◽  
Herbert G Botting ◽  
Paul B Pencharz
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Human Milk ◽  
G Protein ◽  
Protein Quality ◽  
World Health ◽  
Complete Analysis ◽  
Infant Formulas ◽  
Health Organization

Abstract Reports on the amino acid composition of human milk vary considerably with respect to concentrations of sulfur amino acids. Often, analyses forego tryptophan determination. A complete analysis of protein and amino acid concentrations was performed on human milk samples (5-10 days postpartum) collected from mothers of preterm (gestations of 25-32 weeks) and term (gestations of &gt;36 weeks) infants. Careful attention was given to quantitate amino acids such as cysteine and tryptophan, which are vulnerable to acidic hydrolysis conditions. Differences in concentrations of total amino acids (expressed on protein basis) between preterm and term milks were small, despite the higher true protein content of preterm milk versus term milk (19.20 versus 12.60 g/L). The methionine + cyst(e)ine contents of term and preterm milks (3.72-3.84 g/100 g protein) were comparable with those reported in 1991 by the Food and Agricultural Organization/World Health Organization (FAO/WHO) for mature human milk (4.20 g/100 g protein) but higher than those reported in 1991 by the European Commission (2.9 g/100 g protein).The amino acid pattern of human milk obtained in this study confirms that the 1991 FAO/WHO amino acid scoring pattern for predicting protein quality of infant formulas is representative of the amino acid quality of both preterm and term human milks.

Review: Recent advances in evaluation of bags made from different textiles used in situ ruminal degradation

2015 ◽  
Vol 95 (4) ◽  
pp. 493-498 ◽  
Author(s):  
Tiago Neves Pereira Valente ◽  
Edenio Detmann ◽  
Cláudia Batista Sampaio
Keyword(s):  
Dry Matter ◽  
Neutral Detergent Fiber ◽  
Acid Detergent Fiber ◽  
In Situ Techniques ◽  
Rumen Degradation ◽  
Recent Advances ◽  
Ruminal Degradation ◽  
Woven Textile ◽  
Internal Markers

Valente, T. N. P., Detmann, E. and Sampaio, C. B. 2015. Review: Recent advances in evaluation of bags made from different textiles used in situ ruminal degradation. Can. J. Anim. Sci. 95: 493–498. Textile bags are used in the laboratory to analyze the indigestible contents (internal markers) of feedstuffs after in situ ruminal incubation. Information is needed on the rate and extent of degradation in the rumen using bags made from different materials. In situ techniques have been used extensively to measure the degradation of feedstuffs in the rumen. However, in situ techniques are prone to variability. This paper reviews the effects of particle size, the material from which bags are made, pore size, tensile strength of the bags, in situ estimation of the levels of indigestible compounds [indigestible dry matter (iDM), indigestible neutral detergent fiber (iNDF), and indigestible acid detergent fiber (iADF)], rumen degradation profiles, and the use of bags made from nylon (50 µm), F57 (Ankom®), and non-woven textile (100 g m−2).

scholarly journals Agronomic, biochemical and genetic attributes of maize high grain quality accessions

Genetika ◽  
2020 ◽  
Vol 52 (1) ◽  
pp. 273-289
Author(s):  
Jelena Vancetovic ◽  
Marija Kostadinovic ◽  
Sofija Bozinovic ◽  
Ana Nikolic ◽  
Jelena Vukadinovic ◽  
...  
Keyword(s):  
Amino Acids ◽  
Grain Quality ◽  
Protein Quality ◽  
Agronomic Traits ◽  
Genetic Relationships ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Quality Standard ◽  
Mini Core Collection

Nutritional quality of maize is low because maize protein is poor in several essential amino acids. The purpose of this research was to analyze agronomic traits and kernel biochemical and physical properties of 16 gene bank accessions which comprise a mini-core collection for grain quality and to identify populations for improving protein quality. Standard ZP341 hybrid was superior for half of agronomic traits tested, especially grain yield, which was higher from 24% to six times. Ten accessions had protein content over 14 % and were further analyzed for amino acid composition and kernel characteristics. Additionally, genetic relationships between the accessions were determined by Simple Sequence Repeats (SSRs) analysis with 30 primers. All accessions showed elevated contents of most essential amino acids. Population L492 with 1.87 and 0.68 g 100g-1 dry weight had the highest contents of leucine and phenylalanine, respectively, but also higher contents of most other analyzed amino acids (p<0.05). Cluster analysis based on SSRs also distinguished L492 by separating it from all other accessions. Compared to ZP341, accessions were significantly inferior in grain weight and dimensions (p<0.05), but superior in most hardness parameters (p<0.05). Pearson correlations revealed lack of negative correlations between biochemical traits, indicating a possibility for concurrent improvement of several amino acids. The best way of improving protein quality of elite materials is through backcrossing and as populations were chosen according to their good general combining ability (with IoDent, Lancaster and BSSS), they could serve for improvement of elite materials of these genetic origins.

scholarly journals An evaluation of the protein quality of some macedonian edible Boletaceae mushrooms

2001 ◽  
Vol 47 ◽  
pp. 21-26
Author(s):  
Biljana Bauer Petrovska
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Nutritional Value ◽  
Protein Quality ◽  
Relative Proportion ◽  
Fruit Body ◽  
Amino Acid Content ◽  
Biological Value

The nutritional quality of mushroom protein varies and is strongly affected by the relative proportion of each amino acid. Thus, the purpose of this study was to estimate the concentration of the amino acids present in mushroom proteins in order to evaluate the protein nutritional value. In this investigation fifteen field-collected mushroom samples of the Boletaceae family from various parts of Macedonia were included. After acid hydrolysis and pre-column derivatisation with phenyl isothiocyanate (PITC) determination of seventeen amino acids was carried out by the HPLC method. Tryptophan was determined spectophotometrically in the alkaline hydrolysates. The dietary protein quality of the investigated mushrooms was evaluated by comparison of the essential amino acid content with the reference FAO/WHO pattern. Essential amino acids made up 47-75 % of all determined amino acids depending on the origin and the species of the fruit body. Lysine was the most often found limiting amino acid in the investigated mushrooms samples. The nutritional value of proteins calculated by biological value, protein ratio, chemical score and essential amino acid index was very high in the majority of mushrooms studied. The biological value of the mushroom protein varied from 51.3 to 78.9 %. Protein amino acids accounted for about 66.7 % of the total nitrogen, suggesting that a practical nitrogen to protein conversion factor for this Macedonian edible Boletaceae mushroom may be considered to be about 4.17 on average.

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