scholarly journals Preliminary research on amino acid composition and nutritional value of clover proteins

2015 ◽  
Vol 25 (2) ◽  
pp. 117-124 ◽  
Author(s):  
L. Kłyszejko-Stefanowicz ◽  
Z. Polanowska ◽  
W. Krajewska ◽  
J. Radwański ◽  
W. Maciejewska-Potapczyk
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Essential Amino Acid ◽  
Dry Matter ◽  
Nutritional Value ◽  
Total Protein Content ◽  
Preliminary Research ◽  
Essential Amino Acid Index ◽  
Acid Index

The amino acid composition and nutritional value of 5 clover varieties including 3 Polish ones ('Gloria', 'Hruszowska', 'Skrzeszowicka') and 2 of foreign origin ('Rotra' and 'Violetta') were investigated. No significant differences in the total protein content (19.2–20.0% of dry matter) as well as in qualitative amino acid composition were found among the clover varieties under examination. EAA index (Essential amino acid index) calculated according to Oser for 'Gloria' and 'Hruszowska' showed the highest nutritional value was – 40. The lowest value of EAA index was found for 'Violetta' cvar. – 32, intermediate values however for Rotra and Skrzeszowicka was 37 and 36.

scholarly journals The digestion by cattle of silage-containing diets fed at two dry matter intakes

1985 ◽  
Vol 54 (2) ◽  
pp. 483-492 ◽  
Author(s):  
H. A. Greife ◽  
J. A. Rooke ◽  
D. G. Armstrong
Keyword(s):  
Small Intestine ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Dry Matter ◽  
Soya Bean ◽  
Rumen Bacteria ◽  
Bean Meal ◽  
Soya Bean Meal

1. In a 4 x 4 Latin square experiment four cows were given, twice daily, diets consisting of (g/kg dry matter (DM)) 500 barley, 400 grass silage and 100 soya-bean meal. The diets were given at either 1.15 (L) or 2.3 (H) times maintenance energy requirements and the soya-bean meal was either untreated (U) or formaldehyde (HCH0)-treated (T).2. The passage of digesta to the duodenum was estimated using chromic oxide as a flow marker;35S was used to estimate the amount of microbial protein entering the small intestine. A microbial fraction was prepared by differential centrifugation from duodenal digesta. Samples of bacteria and of protozoa from rumen digesta were also prepared.3. The total amino acid contents of feedingstuffs, duodenal digesta, duodenal microbial material, rumen bacteria and rumen protozoa were determined by ion-exchange chromatography. The D-alanine and D-glutamic acid contents of the samples were determined by gas–liquid chromatography.4. The quantity of each amino acid entering the small intestine was significantly (P < 0,001) increased by increasing DM intake and tended to be increased by formaldehyde-treatment of the soya-bean meal. There were net losses of all amino acids across the forestomachs except for lysine, methione, o-alanine and D-glutamic acid for which there were net gains.5. There were significant (P < 0.05) differences in amino acid composition between rumen bacteria and duodenal microbial material; differences in amino acid composition between rumen bacteria and rumen protozoa were also observed.6. D-Alanine and D-glutamic acid were present in the silage but not in the barley or either of the soya-bean meals. All samples of microbes and digesta contained D-alanine and D-glutamic acid.7. The use of D-ahine and D-glUtamiC acid as markers for microbial nitrogen entering the small intestine was assessed. Estimates of the quantities of microbial N entering the small intestine based on the D-alanine or D-glutamic acid contents of rumen bacteria or duodenal microbes were significantly higher than those determined using 35S as a marker.

Biotechnological process for producing protein products from chickpeas with a high biological value

2021 ◽  
pp. 38-40
Author(s):  
Денис Сергеевич Куликов ◽  
Валентина Андреевна Гулакова ◽  
Валентина Васильевна Колпакова ◽  
Рузалия Владимировна Уланова
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Mass Fraction ◽  
Dry Matter ◽  
Biological Value ◽  
Protein Concentrates ◽  
Biotechnological Process ◽  
Food And Feed

Из зерна нута получены белковые концентраты пищевого и кормового назначения с массовой долей белка на сухое вещество 83,22±0,35 % и 54,22±0,46 % соответственно и сбалансированным аминокислотным составом. Protein concentrates for food and feed purposes were obtained from chickpea grains with a mass fraction of protein per dry matter of 83.22±0.35 % and 54.22±0.46 %, respectively, and a balanced amino acid composition.

Amino acid requirements of the growing meat rabbit 1. The amino acid composition of rabbit whole-body tissue — a theoretical estimate of ideal amino acid balance

1988 ◽  
Vol 47 (2) ◽  
pp. 297-301 ◽  
Author(s):  
P. J. Moughan ◽  
W. H. Schultze ◽  
W. C. Smith
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Essential Amino Acid ◽  
Theoretical Estimate ◽  
Body Tissue ◽  
Whole Body ◽  
Methionine Concentration ◽  
Amino Acid Requirements ◽  
Amino Acid Balance

ABSTRACTWhole-body amino acid composition was determined in six male and six female 53-day-old New Zealand White rabbits. There were no significant sex differences in whole-body amino acid compositition except for arginine and glycine where whole-body concentrations (g/16 g N) were significantly lower in the females (P < 0·05). Overall mean whole-body essential amino acid levels (relative to lysine = 100 units) were methionine = 20; cystine = 41; histidine = 50; phenylalanine = 65; tyrosine = 50; threonine = 64; leucine = 112; isoleucine = 51; valine = 62; arginine = 109. The lysine concentration of rabbit whole-body tissue was 6·12 g/16 g N. There was close agreement between rabbit whole-body amino acid composition and corresponding published values for the rat and pig, although the rabbit whole-body cystine was high and methionine concentration low compared with the rat or pig. The rabbit whole-body amino acid pattern can be regarded as approximating an ideal balance of dietary amino acids and as such indicates discrepancies in current recommendations on the essential amino acid requirements for growth in the meat rabbit.

INFLUENCE OF DRYING METHODS ON PROTEIN CONTENT AND AMINO ACID COMPOSITION OF THREE FORAGE LEGUMES

1979 ◽  
Vol 59 (3) ◽  
pp. 707-712 ◽  
Author(s):  
M. S. KALDY ◽  
M. R. HANNA ◽  
S. SMOLIAK
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Dry Matter ◽  
Protein Quality ◽  
Microwave Drying ◽  
Drying Methods ◽  
Dry Matter Content ◽  
Forced Draft

Forage samples of alfalfa (Medicago sativa L. ’Beaver’), sainfoin (Onobrychis viciaefolia Scop. ’Melrose’), and cicer milkvetch (Astragalus cicer L. ’Oxley’) were dried either in a forced-draft forage dryer, drying oven, or a microwave oven. The dry matter content, protein content, and amino acid composition were determined but the air-drying methods resulted in significant losses of dry matter compared with microwave drying, suggesting that the latter method is preferable for dry-matter determinations. Interactions between species and drying method were significant for some of the amino acid contents, but not for the limiting amino acids — methionine, isoleucine, and valine. Since protein scores, reflecting protein quality, and protein content of the three legumes were not affected by drying methods, any one of the drying methods would be satisfactory. However, large numbers of forage samples can be handled most conveniently in a forced-draft dryer.

Seed protein sources—Amino acid composition and total protein content of various plant seeds

1959 ◽  
Vol 13 (2) ◽  
pp. 132-150 ◽  
Author(s):  
C. R. Smith ◽  
M. C. Shekleton ◽  
I. A. Wolff ◽  
Quentin Jones
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Total Protein ◽  
Seed Protein ◽  
Total Protein Content ◽  
Protein Sources ◽  
Plant Seeds
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