bluuebunny/crossref_metadata_2025 huggingface dataset:
The evaluation of liquefied de‐oiled herring silage in diets for growing pigs: Feeding trials
Authors: Hillyer G. Michael , Peers David G. , Macandrew Alister
Published: October 2006

Pens of pigs grown from 30 to 60 kg liveweight (LW) and 30 to 90 kg LW in separate experiments were fed diets containing either 75 or 150 kg t−1 dietary dry matter of de‐oiled herring offal silage stored for up to 8 weeks, and their performance compared with pens of pigs fed control diets based on soya bean meal formulated to contain equivalent levels of total lysine. All pens of pigs were rationed on the same time‐based scale of feeding. Pigs in both weight ranges fed herring silage diets grew significantly faster than the control pigs; in the 30–60 kg LW range growth rates were 687 and 529 g day−1 (P<0.01) and in the 30–90 kg LW range, 670 and 588 g day−1 (P= 0.05), respectively. The mean feed: gain ratio was also better with pigs fed the herring silage diets. No significant differences were found between treatment and control pigs slaughtered at either 60 or 90 kg LW for back fat probe measurements or killingout percentage. No pigs were down graded by the Meat and Livestock Commission carcass quality classification.
The evaluation of liquid de‐oiled herring silage in diets for growing pigs: Palatability studies
Authors: Parry Doreen A. , Hillyer G. Michael , Fraser James C.
Published: October 2006

Triangle tests were used to detect possible differences in the aroma of subcutaneous fat of growing pigs receiving de‐oiled herring offal silage as a protein supplement at high (HS) and medium (MS) levels, i.e. at levels of 150 and 75 kg t−1 dry matter (DM), when compared with samples from matched controls. Tests were carried out on samples from pigs slaughtered at 60 and 90 kg. Statistically significant differences in the aroma of subcutaneous fat were detected at both feeding levels (HS and MS) and at each slaughter weight (60 and 90 kg). Correct identification of the odd samples was 60% in pigs slaughtered at 60 kg at both feeding levels. At 90 kg slaughter weight, there were 56 and 76% correct identifications at HS and MS levels, respectively. Paired Comparison (Preference) tests were used to determine if such differences were associated with flavour defects and consequent loss of palatability. Roasted pork joints and pork/rusk loaves from HS and MS pigs were compared with matched controls (HC and MC). As a result of these tests it was concluded that detectable differences from controls in aroma of subcutaneous fat in samples from HS and MS pigs were not associated with alteration in consumer preference for cooked meats. There was no evidence of taint in meats from either HS or MS groups.
The effect of a cellulase preparation derived from Trichoderma viride on the chemical changes during the ensilage of grass, lucerne and clover
Authors: Henderson Annie R. , McDonald Peter , Anderson David
Published: October 2006

Perennial ryegrass, lucerne and clover were each treated with formic acid (4.5 litre t−1 crop) and a commercial cellulase preparation derived from Trichoderma viride (4 g kg−1) and ensiled in triplicate in test‐tube silos, capacity 80 g. The crops were minced, finely chopped or coarsely chopped before ensiling and the test‐tubes were held at 0, 15, 35 or 50°C. All the silages were well preserved and the grass silages, with and without cellulase treatment, contained residual water‐soluble carbohydrates. Treatment with the cellulase preparation resulted in more cellulose being hydrolysed in the grass silages than in the legume silages. The greatest losses of cellulose in each crop occurred in the minced silages held at 15 and 35°C.
Effect of season upon 5α‐androst‐16‐en‐3‐one (boar taint) concentrations in the subcutaneous fat of commercial weight boars
Authors: Patterson Ronald L. S.
Published: October 2006

The concentration of androstenone in the subcutaneous fat of commercial weight boars has been studied at two seasons of the year, one coincident with the natural mating period of the wild pig and the other 6 months later. Significant differences due to breed, season and rearing conditions were not sufficiently large to be of commercial importance. Boars raised mixed with gilts tended to have lower levels of androstenone than those raised with other boars, and the low level of male‐female interaction observed during growth seemed unlikely to effect adversely the flavour quality of meat from boars at any time of year.
Comparative digestibility of carbohydrates of microbial products and their metabolisable energy values in chicks and rats
Authors: Longe O. Grace , Norton Grenville , Lewis Dyfed
Published: October 2006

The digestibility of the carbohydrate components and the metabolisable energy (ME) values of two yeasts grown on hydrocarbon (BPG and BPL yeasts) and a filamentous fungus grown on carbohydrate waste (RHM fungus) have been investigated in rats and chicks. The microbial products were included at three different levels. Mannan, and chicks, and glycogen have been shown to be the major constituent polysaccharides of these microbial products. Glycogen in the three samples tested was found to be completely digested by both animals. Mannan, β‐glucan and chitin were less digestible and their utilisation varied according to the level of inclusion in the diet. The difference in the ability of the animals to digest the cell wall carbohydrates or to metabolise the gross energy from the test ingredients was significant (P 0.001). Rats digested up to 68.1 % chitin, 47.4% β‐glucan and 41.8% mannan but the highest value obtained for chicks was 12.9% for mannan. Chitin had the lowest digestibility in chicks varying between 0.7 and 2.9%, whilst values for β‐glucan were between 3.3 and 11.7%. Uncorrected ME values for BPG yeast, BPL yeast and RHM fungus, respectively, were 13 617, 13 190 and 12 194 kJ kg−1 dry matter for chicks and 16 380, 15 903 and 14 107 kJ kg−1 DM for rats. Correction of these values to zero nitrogen retention lowered the values by about 18% in chicks and 8 % in rats. Adjusting the values to 30 and 50% nitrogen retention for rats and chicks, respectively, resulted in values which were very close to uncorrected values.
Extraction of nitrogenous material from winged bean [Psophocarpus tetragonolobus (L.) DC] flour and the preparation and properties of protein isolates
Authors: Dench Jane E.
Published: October 2006

The extractability of nitrogenous material from the seeds of 12 winged bean accessions has been investigated. Little variation in nitrogen content and extractability in water or salt solution was obtained, although decortication considerably reduced the levels of extraction. The effect of three oil extraction procedures on the extractability of nitrogenous material at different pH values is reported. Protein isolates were prepared and simple laboratory tests were used to evaluate their functional properties. The prepared winged bean isolates possessed very low bulk densities and high fat absorption values and the relationship between these factors was investigated further. Winged bean isolates showed high (100%) nitrogen dispersibilities and were able to form heat‐stable emulsions. They did not form gels under the conditions used except in the presence of CaCl2. Isolates prepared from unheated winged bean flour formed stiff but unstable foams. The relationship between the oil extraction procedure and isolate yield, purity and functional properties is discussed.
Identification of hexaploid wheat cultivars based on isozyme patterns
Authors: Salinas Julio , de la Vega Marcelino Perez , Benito Cesar
Published: October 2006

The classification and identification of 38 wheat cultivars of Triticum aestivum L. and one cultivar of Triticum spelta L. have been carried out using polyacrylamide and starch gel electrophoresis. The analyses were carried out using different parts of dry kernels, specifically embryo plus scutellum, endosperm and 15‐day‐old seedling leaves. The isozymic systems studied were: peroxidases, malic dehydrogenase, alcohol dehydrogenase, acid and alkaline phosphatase in dry kernels; α‐amylases in germinating kernel endosperms and phospho‐glucose mutase and isomerase, esterases, leucin‐aminopeptidase, glutamic oxaloacetic transaminase, malic dehydrogenase and peroxidases in 15‐day‐old seedling leaves. Not all the cultivars could be identified. One group had three cultivars, five groups had two cultivars, and 26 groups had only one cultivar. The classification obtained using the isozymic patterns and the similarity indexes did not show a clear relation to the ancestor‐descendant relationships among related cultivars.
Retention of nitrogen from ground barley grain supplemented with lucerne or barley leaf juice in long‐term balance experiments conducted with rats
Authors: Hanczakowski Piotr , Hanczakowska Ewa , Skraba Bogumila
Published: October 2006

The biological value (BV) and true digestibility of lucerne and barley juice protein mixed with ground barley grain were estimated using the Thomas‐Mitchell balance method with rats. The BV with forage barley juice protein was similar to that of barley grain protein alone and was not improved by any of the applied treatments. The BV with lucerne juice protein was lower and was improved by separating the ‘brown juice’ after heat coagulation. Better results were obtained in a group fed diets with lowered levels of potassium and calcium which suggested an imbalance in the mineral content of lucerne juice; there was no difference in water consumption. The haemoglobin content of the blood of rats fed lucerne or barley juice alone was lower than that of animals fed plant juice/barley grain mixtures. No pathological lesions were observed in the guts, kidneys and livers of the rats.
The ammoniation of agricultural residues
Authors: Hamad Mohamed A. , El‐Saied Houssni
Published: October 2006

Agricultural residues, including sugar cane bagasse, maize stalks, rice straw and rice hulls, were ammoniated at high temperature and pressure. Products containing more than 2% fixed nitrogen were obtained. The highest level of nitrogen was found after ammoniation of sugar cane bagasse. Maize stalks, rice straw and rice hulls contained decreasing amounts. The level of ammoniation achieved was related to the pentosan content of the residue used.
Natural plant enzyme inhibitors. Purification and properties of an amylase inhibitor from yam (Dioscorea alata)
Authors: Sharma K. Krishna , Pattabiraman Thillaisthanam N.
Published: October 2006

A high‐molecular‐weight α‐amylase inhibitor has been isolated from mature tubers of Dioscorea alata by extraction with 0.02M acetate buffer (pH 5.0), negative absorption on CM‐cellulose and ultracentrifuging. The inhibitor was fairly heat stable and was active against human salivary, human pancreatic and pig pancreatic amylases. The inhibitor had no action on Bacillus subtilis and Aspergillus oryzae amylases. Trypsin and α‐chymotrypsin inactivated the inhibitor. Pre‐incubation of the inhibitor with starch or concanavalin A resulted in complete abolition of its activity. Chemical modification of the amino groups with trinitrobenzene sulphonic acid led to loss of activity. The inhibitor was found to be a glycoprotein with 64% carbohydrate. The monosaccharide units present were glucose, mannose and galactose in a molar ratio of 5.5:3.8:1.
Nutritional value and mineral contents of Chrysophyllum albidum Fruit
Authors: Nwadinigwe Chukwuemeka A.
Published: October 2006

The mineral content and nutritional value of Chrysophyllum albidum fruit has been studied. Fresh fruit samples, both untreated and treated with 2,4‐dichlorophenoxyacetic acid, were investigated. Analyses for moisture, ash, crude fibre, oil, protein, starch, sugar, ascorbic acid, and mineral elements contents in the edible portions of each sample showed that both samples retained their freshness equally. The mineral elements present (K, P, S, Ca, Mg, Fe, Al and Zn) and the crude fibre also showed no significant difference between samples. The contribution of all of these minerals to the Recommended Dietary Allowance was quite significant.
Fate of sulphur compounds released from cellulose xanthate during its action as a soil conditioner
Authors: Page E. Ronald , Gerwitz Anthony
Published: October 2006

The distribution of the sulphur‐containing compounds released from cellulose xanthate after its application to soil has been investigated by laboratory experiments using 35S‐labelled cellulose xanthate. It was shown that more than half of the sulphur contained in cellulose xanthate applied to soil was dispersed into the atmosphere, presumably as carbon disulphide. This release occurred rapidly during the first few hours and was virtually complete within 48 h. About 25% of the sulphur added was water soluble, and was leached through the soil by simulated rain. About 20% of the sulphur added remained attached to the soil in an insoluble form, some of it acid resistant. Ageing the cellulose xanthate for up to 14 days at 20°C before application had only minor effects on this fractionation. It is unlikely that the use of cellulose xanthate as a soil conditioner would have any appreciably harmful or unpleasant side effects, or cause damage to the environment.
The purification of immature barley endosperm
Authors: O'Dell Michael , Thompson Richard D.
Published: October 2006

A procedure for the efficient and rapid isolation of 100‐g quantities of immature endosperm has been developed using a roller device. The material produced has been used successfully for the isolation of messenger ribonucleic acid and deoxyribonucleic acid.
Protease inhibitor from barley embryo inhibiting trypsin and trypsin‐like microbial proteases. Purification and characterisation of two isoforms
Authors: Boisen Sigurd , Djurtoft Robert
Published: October 2006

Two isoforms of an embryonal inhibitor of serine proteases have been isolated from barley grains. Both forms strongly inhibit animal trypsins and the microbial trypsinlike protease in Pronase. Chymotrypsin is weakly inhibited, and no effect is observed on subtilisin. Grains of the high‐lysine barley mutant Risø 1508 contain about 0.35 mg inhibitor g−1 grain, which is 2–4 times more than in normal barley varieties. The two inhibitor forms were isolated from Risø 1508 barley by extraction with a 5 g litre−1 solution of sodium chloride acidified to pH 4.9, ammonium sulphate fractionation, anion exchange, cation exchange and gel filtration. The final preparations were homogeneous in electrophoretic analyses. The two isolated inhibitor forms are basic proteins with isoelectric points higher than pI 9 and molecular weights of about 16 000. There are only slight differences between the amino acid composition of the two forms, both being rich in cyst(e)ine, proline and basic amino acids. The properties of the two forms are very similar showing high stability to pepsin at pH 2, and to heat at 100°C, and having identical inhibitor properties against trypsin, Pronase and chymotrypsin. Both inhibitor forms have two active sites against trypsin and the trpysin‐like protease in Pronase, but apparently only one against chymotrypsin. The two purified barley inhibitor forms show immunochemical identities between themselves and with corresponding protease inhibitors from rye and wheat embryos.
Purification and characterisation of seed globulins from black gram (Phaseolus mungo)
Authors: Chavan Jayasing K. , Djurtoft Robert
Published: October 2006

The salt‐soluble proteins and crude globulins of black gram (Phaseolus mungo, Rox b), using crossed immunoelectrophoresis for identification, were separated into 28–29 and seven to eight individual components, respectively. Three major globulins (G1, G2 and G3), of which G1 was identified as a glycoprotein, were purified by anionexchange chromatography followed by gel filtration. Fused rocket immunoelectrophoresis was used for the localisation of these proteins in the different fractions. In crossed immunoelectrophoresis, purified G1 and G2 globulins each showed a single peak, while G3 globulin still contained four to five distinct peaks. Sodium dodecyl sulphate‐polyacrylamide gel electrophoresis showed three subunits for G1 globulin (molecular weight 64 500, 55 000 and 50 000), three distinct subunits for G2 globulin (mol. wt. 67 000, 60 000 and 16 000), and six distinct subunits for G3 globulin (mol. wt 50 000, 42 000, 28 000, 26 000, 21 000 and 10 000). Isoelectric focusing in 6m urea showed three acidic subunits for G1 globulin. G2 subunits were separated into three acidic and two basic subunits. G3 globulin contained about ten acidic subunits. Immunochemical examination of pure G1 globulin indicated microheterogeneity similar to that found for vicilin extracted from other legume seeds. Based on molecular weights, subunit structure and amino acid composition, the G1 globulin of black gram was found to correspond with vicilin (glycoprotein II), and G2 globulin to legumin of other legume seed proteins. G1 and G3 globulins were found to be major storage proteins in black gram.
The conditioning of wheat. The effect of increasing wheat moisture content on the milling performance of uk wheats with reference to wheat texture
Authors: Hook Simon C. W. , Bone Geoffrey T. , Fearn Thomas
Published: October 2006

Five UK wheats of similar protein content but widely different degrees of hardness have been conditioned, using two lying times, to give wheat moisture contents in the range 14–16%. The milling performance of the wheats has been assessed in terms of extraction rate, flour moisture content, grade colour figure (GCF) and ash content. Extraction rates all decreased in a linear manner with increasing wheat moisture content. The hard wheats tolerated added water far better than the soft wheats. Hard wheats exhibited a smaller extraction rate loss than the soft wheats for each additional 1% wheat moisture content. Flour moisture contents increase with increasing wheat moisture content and a measure of the moisture losses is obtained for the laboratory milling system. GCF and ash fell with increasing wheat moisture content (decreasing extraction rate). When extraction rates are based on wheat at a fixed moisture content the hard wheats showed very small gains in milling yield but soft wheats suffered a reduction in milling performance as wheat moisture increased.
The fluorometric determination of 3‐methylhistidine in meat and meat products
Authors: Jones David , Shorley Delwyn , Hitchcock Christopher
Published: October 2006

A fluorometric procedure for the determination of 3‐methylhistidine in meat and meat products has been developed. Acid hydrolysates are neutralised and treated with fluorescamine; the products are then heated in acid at 80°C for 1 h. Histidine and 3‐methylhistidine are two of the few amines giving acid‐stable fluorescent derivatives: these are separated by high‐performance liquid chromatography and determined fluorometrically. The method is simple, rapid, specific and sensitive. Levels of protein‐bound 3‐methylhistidine in different meat species are constant at about 5 mg g−1 non‐collagen nitrogen, and correspond with literature values, though high values for chicken are not observed. Recoveries of 3‐methylhistidine added to the meats are satisfactory (98–109%) and the method has been applied to a complex soup powder which has hitherto defied analysis.
The fluoride contents of common Nigerian vegetables
Authors: Sanni S. Bamidele
Published: October 2006

Fluoride contents of some vegetables commonly consumed in Nigeria have been determined by the standard addition method using a fluoride ion selective electrode. Most values ranged between 20 and 40 μg g−1. These vegetables may provide a valuable source of fluoride since drinking waters in Nigeria are not fluoridated.
Effect of different levels of casein, with or without formaldehyde treatment, on carbohydrate metabolism between mouth and duodenum of steers
Authors: McAllan Alexander B. , Williams Alwyn P. , Merry Roger J. , Smith Roy H.
Published: October 2006

Steers, fitted with simple rumen and duodenal cannulas, were given a basal diet of approximately equal parts of straw and flaked maize [containing 12 g N kg−1 dry matter (DM)] or similar diets in which part of the flaked maize was replaced by different amounts of untreated (UT) casein or formaldehyde‐treated (FT) casein to give low (L), medium (M) or high (H) intakes of nitrogen (19, 26 and 34 g N kg−1 DM, respectively). Rumen bacteria, separated from samples of rumen digesta taken about 4 h after giving a feed of the basal diet, contained approximately 160 g α‐dextran‐glucose (‘starch’) and 300 g crude protein (CP) kg−1 DM. Bacteria from steers receiving the highest level of FT or UT, contained approximately 140 and 70 g ‘starch’ and 320 and 580 g CP kg−1 DM, respectively. It was calculated that bacteria contributed approximately 65, 50 and 30 g ‘starch’ day−1 at the duodenum of steers receiving basal, FT casein and UT casein diets, respectively. Of the total carbohydrates entering the small intestine, all the rhamnose and ribose and approximately 50–65% of the mannose, galactose and ‘starch’ were contributed by the bacteria, the remainder being dietary in origin. Virtually all the xylose, arabinose and cellulose‐glucose were contributed by surviving dietary materials. For steers receiving the basal ration, mean coefficients of digestibility between mouth and duodenum (corrected for bacterial contribution) were 0.91, 0.97, 0.79, 0.43, 0.22 and 0.41 for mannose, starch‐glucose, galactose, arabinose, xylose and cellulose‐glucose, respectively. Coefficients of digestibility for diets supplemented with FT caseins were not appreciably different from those obtained with basal diets, but for diets supplemented with UT caseins those of arabinose, xylose and cellulose‐glucose were significantly increased to 0.66, 0.55 and 0.56, respectively.
Changes in muscle subcellular fractions of baltic herring (Clupea harengus membras) during cold and frozen storage
Authors: Karvinen Veli‐Pekka , Bamford Dennis H. , Granroth Bengt
Published: October 2006

The autolytic enzymic degradation of the muscle of Baltic herring (Clupea harengus membras) was studied by investigating the muscle fractions after two different types of storage commonly used in fish handling, i.e. freezing and storage at ‐ 30°C, and storage at +5°C, comparing them with the muscle fractions of fresh fish. Nuclear, mitochondrial, lysosomal and microsomal as well as soluble fractions were studied by assaying the activities of lysosomal cathepsin D and mitochondrial cytochrome c oxidase. The morphology of sedimented fractions as revealed by electron microscopy compared with the enzymic results. After storage, the marker enzymes were detected in the more slowly sedimenting fractions. Freezing and thawing also resulted in the lysis of mitochondria and lysosomes and in a loose, disorganised muscle structure.
A survey of process hygiene in the Sri Lanka prawn industry
Authors: Sumner John L. , Samaraweera Indrani , Jayaweera Vinodini , Fonseka Gamini
Published: October 2006

A survey of process hygiene in the Sri Lanka prawn industry has shown that incoming raw materials had extremely high bacterial loadings, about 50% of samples analysed having total counts in excess of 107 g−1. Although deheading, washing and freezing reduced this loading, total bacterial counts on final products were often in the range 106‐107 g−1. Staphyloccocus aureus often exceeded 102 g−1 though most samples had levels of Escherichia coli of < 6 g−1. Of 262 personnel in export prawn plants in Sri Lanka, 137 (52%) were found to carry S. aureus on their fingers; between companies the prevalence of S. aureus ranged from 22–92%. Although five companies provided sanitiser hand‐dips this was found to be ineffective for the control of S. aureus. In addition, provision of hand‐washing facilities, protective clothing and toilet facilities was inadequate. Of the 15 export plants surveyed, only five were found to have a process which was adequately controlled. The most common process defects included inadequate chilling of prawns following the several washing stages, use of block ice to chill prawns, high prawn:ice ratios, and cross contamination between processed and raw products.
Methods of prediction of the digestible energy content of dog foods from gross energy value, proximate analysis and digestive nutrient content
Authors: Kendall Peter T. , Holme David W. , Smith Philip M.
Published: October 2006

The data from 106 digestibility trials with dogs were analysed with the objective of developing a predictive relationship between in vivo digestible energy (DE) content of foods and analytical components. The foods were commercial formulations arranged into three categories (wet, intermediate‐moisture and dry) on the basis of water content and ingredient profile. Mean (n=106) apparent crude protein, acid ether extract and nitrogen‐free extract digestibility coefficients were 0.81, 0.85 and 0.79, respectively. The use of modified Atwater factors to predict food metabolisable energy (ME) gave values 104, 99 and 109% of in‐vivo DE values for wet, intermediate‐moisture and dry foods and thus over‐estimated food energy value. Sixteen single function or multiple regression equations were generated predicting DE content of each dog food category from gross energy (GE), Atwater ME, proximate components and digestible nutrient content. The DE content of wet and intermediate‐moisture foods was estimated with high precision using the single function of GE. Coefficients of determination (R2) for significant (P< 0.001) linear regression equations were 0.96 and 0.89, respectively. Other useful multiple regression equations were identified between in‐vivo DE and combinations of total and digestible proximate components (R2 > 0.80). Less reliable relationships were obtained for the prediction of DE content of dry dog foods, probably because estimates of fibre content were not included; greatest precision (R2 = 0.60) was obtained for the linear regression between in‐vivo determined DE and analysed GE content.
The phytate content and iron‐binding capacity of various field bean (Vicia faba) preparations and extracts
Authors: Griffiths D. Wynne
Published: October 2006

Seed coats, cotyledons and whole grains from a number of field bean (Vicia faba) varieties were analysed for phytate content. In the case of the white flowered varieties, phytate content and its associated iron‐binding capacity appeared to be restricted to the cotyledons while seed coat extracts prepared from coloured flowered varieties had almost twice the iron‐binding capacity of similarly prepared cotyledon extracts. Further studies of these testa extracts revealed that this iron‐binding capacity was eliminated in the presence of either excess protein or polyvinyl pyrrolidone and it was concluded that the active constituents in the seed coats of coloured flowered varieties were the condensed tannins. The solubility and precipitation characteristics at different pH values of field bean phytate were also determined and although the points of minimum solubility broadly coincided with that of field bean protein, phytate solubility increased more rapidly thereafter with increasing pH. These differences in solubility facilitated the preparation of a range of protein isolates with phytate contents ranging from 1.08% at pH 6 to 6.13% at pH 3.
A collaborative study on the determination of tryptophan in feedingstuffs
Authors: Williams Alwyn P. , Hewitt David , Buttery Peter J.
Published: October 2006

The results are reported of collaborative work carried out at seven laboratories to assess the Miller−1 and Buttery and Soar2 procedures for the determination of tryptophan in soya bean, barley, groundnut, fish meal, a single cell protein and lysozyme. The results obtained by both methods were similar but the variation between laboratories was high and exaggerated by the variation in the recovery of tryptophan added before the hydrolysis stage. It was concluded that the determination of tryptophan in feedingstuffs is still a problem.
Proteolytic breakdown of kidney bean (Phaseolus vulgaris) storage proteins: Nutritional implications
Authors: Sgarbieri Valdemiro C. , Clarke M. W. Eileen , Pusztai Arpad
Published: October 2006

Glycoprotein II, the major storage protein of the seeds of kidney bean (Phaseolus vulgaris), was largely resistant to hydrolysis by pure gut endopeptidases. However, the protein was extensively digested in vitro and nearly 90% of it became soluble in 5% trichloroacetic acid by treatments first with extracts of rat stomach followed by intestinal contents or alternatively first with pepsin, followed by pancreatin. Heat denaturation (100°C for 10 min) had no appreciable effect on the digestion. A similarly high extent (between 80 and 90%) and rate of digestion of pure Glycoprotein II was observed in vivo. However, intubation of pure Glycoprotein II into the stomach of previously fasted rats increased the production of insoluble intestinal secretions containing relatively large amounts of nitrogen. As this N passed into the caecum, it reduced both the apparent digestibility of Glycoprotein II and the net gain of N for the animal. Moreover, in the presence of a mixture of raw bean proteins in the stomach of rats the time taken to empty its content into the intestine was increased appreciably. Additionally, the toxic effects of the lectins in these mixtures, particularly on continuous feeding, were observed.
The absence of endogenous lipase from oil palm mesocarp
Authors: Tombs Michael P. , Stubbs J. Morriss
Published: October 2006

Oil palm (Elaeis guineensis Jacq.) fruit mesocarp had higher levels of free fatty acids at the ends of the fruits than in the middle, and microscopy showed that yeasts penetrate the mesocarp via the scars at each end. Very low levels of esterase activity, probably not due to a lipase, were detected in mesocarp extracts by using 4‐methyl umbelliferone esters as substrates, but no activity against triacylglycerols could be found. In bruising and storage trials, the only variable that correlated (P<0.01) with free fatty acid level was yeast and mould count. It is concluded that yeasts and moulds are the source of lipolytic activity in oil palm mesocarp, and there is no evidence for an endogenous lipase.
Studies on the rehydration of carrots
Authors: Horn Gregory R. , Sterling Clarence
Published: October 2006

The effects of different anions and of solution pH on the degree of rehydration of dehydrated carrots were measured by changes in tissue volume. The carrots had significantly greater rehydrated volumes when rehydrated in distilled water than in any of the salt solutions while the carrots in salt solutions containing citrate3‐ had significantly lower rehydrated volumes than in the other salt solutions. This effect may be due to a steric hindrance to the penetration of the anions into the plant cells. In general, at pH values 2 and 12 the carrots rehydrated to a maximum extent. Probably the greater hydration in the solutions of extreme pH is due to their greater ability, in particular those with a pH of 12, to hydrolyse the hemicelluloses and the pectinates in the cell walls of the carrots.
Effect of cellulose acetate gel bead column treatment on the acceptability and composition of navel orange juice
Authors: Johnson Robert L.
Published: October 2006

Reducing the limonin contents of pasteurised Navel orange juices by passage through a cellulose acetate gel bead column at ambient temperature significantly decreased the bitterness and increased the flavour and acceptability of the juices as measured by taste panel scores. Debittering by adsorption of limonin on to the cellulose acetate gel bed was less effective when applied to fresh unpasteurised juice and to chilled, pasteurised juice. The cellulose acetate gel column was shown to be selective for limonin, in one run removing 55% of the initial limonin content; a small quantity (12%) of flavonoids and minor amounts (< 5%) of ascorbic acid, orange oil and titratable acid were also removed but the treatment had no effect on amino acid nitrogen.
Iron and zinc compounds in the muscle meats of beef, lamb, pork and chicken
Authors: Hazell Terence
Published: October 2006

Beef, lamb, pork and chicken leg muscles were extracted with distilled water and the soluble iron and zinc compounds separated by gel filtration and dialysis. Iron was distributed between five main components: an insoluble fraction, ferritin, haemoglobin, myoglobin and a low molecular weight fraction. In beef and lamb, myoglobin was the predominant iron compound but in pork and chicken, most of the iron was associated with the insoluble fraction. Whereas more than 70% of beef iron was associated with the haemoproteins, haemoglobin and myoglobin, less than 30% of chicken iron was in this form. Even so, in all meats most of the soluble iron was associated with the haemoproteins. Zinc was present mainly in the insoluble fraction. The soluble zinc was distributed between five main components. Over 70% of soluble zinc was associated with two components having molecular weights of 65 000 and 35 000. The nature and availability of zinc and iron in the various meat fractions is discussed.
Natural plant enzyme inhibitors. Isolation of a trypsin/α‐amylase inhibitor and a chymotrypsin/trypsin inhibitor from ragi (Eleusine coracana) grains by affinity chromatography and study of their properties
Authors: Shivaraj B. , Rao H. Nayana , Pattabiraman Thillaisthanam N.
Published: October 2006

A trypsin/α‐amylase inhibitor (TAI) and a chymotrypsin/trypsin inhibitor (CTI) were isolated in homogeneous forms from ragi grains by affinity chromatography using immobilised chymotrypsin and immobilised trypsin. Both the inhibitors were capable of inhibiting the caseinolytic and amidolytic activities of bovine trypsin whereas the esterolytic activity of the enzyme was only weakly affected. While TAI had no action on chymotrypsin, the CTI exerted an inhibitory effect on the caseinolytic activities of bovine α‐, β‐, γ‐ and ş‐chymotrypsins. Both the inhibitors could inactivate the proteolytic actions of bovine as well as human crude pancreatic preparations, TAI showed inhibitory activity against human pancreatic, porcine pancreatic and human salivary amylase in the ratio of 6.5:5:1. The possible practical application of TAI for the purification of α‐amylases by affinity chromatography is indicated based on the demonstration of the dissociation of porcine pancreatic amylase from a ‘trypsin‐TAI‐amylase’ trimer complex in the presence of maltose. The antichymotryptic activity of CTI was less stable than its antitryptic activity at high temperature, acidic pH and on treatment with pepsin. Modification of arginine residues by 1,2‐cyclohexane dione led to a preferential inactivation of its antitryptic activity. Treatment of CTI with trinitrobenzene sulphonic acid or pronase, however, caused almost identical loss of both antitryptic and antichymotryptic activities. The mode of inhibition of CTI was non‐competitive for trypsin but was uncompetitive for chymotrypsin. The CTI could bind to immobilised trypsin or chymotrypsin but not to immobilised TPCK‐chymotrypsin or chymotrypsinogen.
Fluorescence of fish muscle: Causes of change occuring during frozen storage
Authors: Davis Harry K. , Reece Paul
Published: October 2006

The causes of two fluorescent emissions which develop in fish muscle during frozen storage have been investigated. Both appear to be predominantly associated with proteins via reaction between free amino groups and carbonyl compounds. Under favourable conditions, a white or pale blue emission is produced throughout the white muscle as the result of reactions involving sugars and sugar phosphates in low‐temperature browning reactions. A bright yellow fluorescence arises from reactions involving formaldehyde produced by enzymic degradation of trimethylamine oxide.
Problems in predicting the inhibition of human pancreas proteinases by soya bean proteinase inhibitors: In‐vitro assays employing human, bovine and porcine proteinases
Authors: Holm Halvor , Krogdahl Åshild
Published: October 2006

Extracts of seven genetically different soya bean varieties were found to give different inhibition of trypsin and chymotrypsin and total proteolytic activity in human pancreatic juice. Commercially manufactured bovine and porcine enzymes were tested against the same extracts in order to find an assay that could substitute for human enzymes. A total of 11 enzyme and substrate combinations were compared. The effects on caseinolytic activity of human pancreatic juice were considered to be the assay most relevant to human nutrition. Large differences in ranking of the varieties between enzymes and species were apparent, using a constant amount of soya bean extract in the assays. The ranking was found to depend also on the amount of soya bean extract added in the assays. These studies therefore question the relevance to man of results from assays employing bovine and porcine enzymes.
Studies on the relation between pectic substances and stone gum in plum fruits
Authors: Boothby Derek
Published: October 2006

A component with electrophoretic mobility identical to authentic gum exudate and to stone gum was present in extracts of plum fruits containing pockets of stone gum, but absent from extracts of fruits lacking visible evidence of gum. The pectin content was greater in fruits showing a higher incidence of gumming. It is concluded that gum is absent from normal fruits, and its production in quantity is associated with an increased pectin content.
Determination of non‐radioactive liquid phase markers, Co‐EDTA and Cr‐EDTA, by neutron activation analysis
Authors: Kennelly John J. , Turner Brian V. , Apps Michael J.
Published: October 2006

An instrumental neutron activation analysis (INAA) method has been devised which permits rapid and reliable analysis of the liquid phase markers Cr‐EDTA and Co‐EDTA. Dried rumen fluid samples, containing Cr‐EDTA and Co‐EDTA, were irradiated in the Slowpoke reactor. The analytical scheme previously devised for solid phase marker 165mDy determination was found to provide an acceptable compromise between sensitivity and sample throughput (45 samples h−1) for the short‐lived 60mCo (T1/2=10.47 min). Cr measurements required longer irradiation cooling and counting times. To permit satisfactory sample throughput, batch sample irradiations and an automated NaI(Tl) scintillation detector was used. Gamma interferences were studied with a high resolution Ge(Li) detector and found to be negligible provided that sufficient decay time is allowed. Detection limits for Co and Cr are presented for the analytical schemes used.
Effect of feeding greened potatoes on different visceral organs and blood plasma of rabbits
Authors: Azim Atiya , Shaikh Hilal A. , Ahmad Rafiq
Published: October 2006

Rabbits fed on greened potatoes became dull and showed reduction in body weight after 30 days of feeding. They had comparatively enlarged livers and also showed a significant difference in relative size of heart. Blood samples collected from these animals after 30 days showed an increase in the concentration of cholesterol and sugars in blood plasma and a decrease in protein. Plasma electrolytes showed an increase in Ca2+ and a decrease in Na+ and K+. There was a decrease in protein content of the liver, kidney, heart and intestine. The glycogen content of liver and kidney was also decreased though glycogen concentration increased in heart tissue. Cholesterol levels were increased in each of these organs. There was a decrease in Ca2+ content in the four organs but K+ content was significantly increased in kidney and intestinal muscles though its concentration was decreased in liver and heart muscles. Na+ content significantly increased in the heart muscles but decreased in other organs. These findings illustrate the toxic nature of the glycoalkaloids in greened potatoes.
The extractability of winged bean (Psophocarpus tetragonolobus) seed trypsin inhibitors
Authors: Tan Nget‐Hong , Lowe S. H. Eunice , Iskandar Mohd
Published: October 2006

The extractability of winged bean (Psophocarpus tetragonolobus) seed trypsin inhibitors by aqueous salt solution varies with pH as well as the ionic strength of the extraction medium. With a high ionic strength extraction medium, the extractability of the seed trypsin inhibitors increases with rising pH. With a low ionic strength extraction medium, however, a region of minimum extractability of trypsin inhibitors was observed at pH 4. At pH above 7, the same maximum amount of trypsin inhibitors (1.47 million inhibitor units (i.u.) per 100 g of seed meal) was extracted with both high and low ionic strength extraction media. The solution characteristics of winged bean seed proteins exhibited similar trends. Ninety‐five per cent of the extracted seed trypsin inhibitors could be precipitated from 30–70% saturated ammonium sulphate solutions. The winged bean seed trypsin inhibitors isolated by ammonium sulphate fractionation lost all inhibitory activity when heated at 100°C for 10 min at alkaline pH.
Simultaneous lipolytic and oxidative changes in turkey meat stored at different temperatures
Authors: Sklan D. , Tenne Z. , Budowski P.
Published: October 2006

Samples from turkey breast and thigh muscle were taken from freshly slaughtered birds under sterile conditions and stored at 37, 4 or −18°C for up to 24 months. Changes in lipid fractions, fatty acids compositions and oxidised products were determined at intervals. Lipolysis of phospholipids was observed at 37 and at 4°C and to a small extent at −18°C, with little change in triglyceride levels. Free fatty acid levels in general increased as phospholipids decreased. Oxodienes and conjugable oxidation products increased with time of storage, the latter products being negatively correlated with phospholipid concentrations. Changes in the ratio of tetraene to triene conjugated oxidation products formed indicated that some preferential oxidation of fatty acids more unsaturated than linoleic acid was occurring initially and this was followed by an increase in the proportion of dienes being oxidised. Both lipolysis and oxidation were faster in thigh than in breast muscle (P< 0.01) in the stored meat and in in‐vitro systems. It is concluded that lipolysis and oxidation interact in the degradation of lipids during storage of turkey meat.
Organic acids, biochemical oxygen demand and chemical oxygen demand in the soluble fraction of piggery slurry
Authors: Williams Adrian G.
Published: October 2006

Close, largely linear, relationships were found between volatile fatty acids (VFA) determined by gas chromatography, total organic acids (TOA) determined colorimetrically, biochemical oxygen demand (BOD5) and chemical oxygen demand (COD) in the soluble fraction of piggery slurries. Samples were taken from untreated and aerobically‐treated slurries. All correlations were significant at P=0.001, with values of r ranging between 0.88 for the correlation of VFA and COD, to 0.97 for the correlation of TOA and BOD5. VFA accounted for up to 69% of BOD5 and 55% of COD. It is suggested that organic acids could replace soluble BOD5 in some situations, since the correlations were good. Prediction of COD from organic acids, or BOD5 from COD, were less accurate, particularly when concentrations were low, since COD contains a biologically inert fraction, which varies with storage. Soluble organic nitrogen was not useful in predicting BOD5 or COD, correlating only at P=0.02.
Ammonia‐treated vermiculite–an efficient controlled‐release nitrogenous fertiliser for a variety of crops
Authors: Scott Norman M. , Fraser Anthony R. , Russell James D.
Published: October 2006

The flake size of ammonia‐treated vermiculite (ATV) controlled the release of ammonium ions to plants, the smaller the flake the more rapid the release. Nitrogen released from fine ATV (0.25–0.5 mm) produced a yield of oats superior to that obtained using either ammonium nitrate or ammonium sulphate; it also gave a 10% greater oven‐dry weight of potatoes than did either ammonium nitrate or IBDU, the slow‐release N fertiliser, and 7% greater than sulphur‐coated urea. Coarse ATV (2.8–4.0 mm) gave significantly smaller yields of oats and potatoes than did any of the other N fertilisers. With ryegrass, the slower release of N from the coarse ATV gave three relatively uniform intermediate yields over the season compared with two high and one low with ammonium nitrate, ammonium sulphate and fine ATV. This suggests a possible application in grassland management.
Fish meal and egg taint
Authors: Pearson Arthur W. , Greenwood Neil M. , Butler Edward J. , Curl Caralyn L. , Fenwick G. Roger
Published: October 2006

A ‘fishy’ or ‘crabby’ taint in brown eggs from commercial flocks was associated with the use of capelin meal as a protein supplement and was reproduced under controlled conditions. Analysis of eggs and samples of the meal established that trimethylamine (TMA) was responsible for the taint and that the meal may contain rich sources of TMA in the form of TMA oxide and choline. Only certain hens were affected and their ability to metabolise TMA was very low as indicated by the oxidation of an intravenous dose of 14C‐TMA and the activity of hepatic TMA oxidase. Oxidation of the 14C‐TMA was further depressed by feeding the meal or injecting non‐radioactive TMA. Experiments with hens and chickens which had been bred for sensitivity to the inhibition of TMA oxidation by thionamides (and rapeseed meal) gave no indication that the meal supplied a potent inhibitor of this kind. It was concluded that the tainting is caused by overloading hens with TMA and that these hens have a genetic defect which impairs their synthesis of TMA oxidase and consequently their ability to metabolise TMA. The removal of this defect from commercial flocks by selective breeding would probably prevent tainting by both fish and rapeseed meals.
Changes in the amino acid compounds of the wholecrop wheat during ensiling and after fermentation
Authors: Ashbell Gilad , Theune Hans H. , Sklan David
Published: October 2006

Changes in amino acid fractions of chopped low‐to‐medium protein whole‐crop wheat were studied at four stages of maturation and at two stages after a 24 h wilting period. Tests were carried out after an ensiling period of 90 days, and after a further 7‐day post‐fermentation aerobic exposure. Total amino acids contents in the dry matter during the fermentation period remained stable. Quantities of essential amino acids decreased during maturation and fermentation and remained stable during post fermentation aerobic exposure. The highest amino acid concentrations recorded in the fresh material were those of arginine, lysine, glutamic acid, alanine, leucine, glycine and aspartic acid. Free amino acids varied from a low level in the fresh material < 10% of the total amino acids to ca 65% after the aerobic process. Ammonia‐N content increased in the silage and remained relatively stable on post fermentation aerobic exposure. The concentration of all free amino acids increased except arginine and glutamine during the ensiling period and post fermentation aerobic exposure. After wilting, an increase in free amino acids and a decrease in insoluble amino acids was recorded. The changes in concentration of 18 amino acids during ensilage and following post fermentation aerobic exposure are given.
Aroma components of pomaces and wine from the variety muscat de frontignan
Authors: Etievant Patrick X. , Bayonove Claude L.
Published: October 2006

The flavour constituents of ‘Muscat de Frontignan’ V. vinifera variety were isolated from pomaces and wine by means of vacuum distillation and continuous liquid‐liquid extraction. These volatile compounds were further separated on a silica gel, a DEAE cellulose and glass capillary columns. 210 substances were identified using a glass capillary g.c.‐m.s. apparatus. Fifty‐one of them have not been detected previously in grapes or wine. The proportions and biogenesis of these constituents are briefly discussed.