bluuebunny/crossref_metadata_2025_split huggingface dataset:
The effect of extended moist wilting and formic acid additive on the conservation as silage of two grasses differing in total nitrogen content
Authors: Anderson R. 
Published: October 2006

AbstractHerbage from two contiguous areas of an S.24 perennial ryegrass sward treated with differing levels of fertiliser N (LN and HN) was used to make direct cut (D) and wilted (W) formic acid silages designated LND, LNW, HND and HNW. The major nitrogenous constituents of the herbages and silages were studied and the digestibilities of the silages determined in vivo using cross‐bred wethers. A 96 h wilt under poor drying conditions achieved DM of 26.3% (LNW) and 25.2% (HNW). Wilting had the effect of markedly increasing NPN to reach 37.4% TN (LNW) and 40.4% TN (HNW) after 96 h and there were concomitant increases in herbage free amino‐N, amide‐N and ammonia‐N. However, nitrate‐N decreased significantly during the wilting period and it was assumed that aerobic microbes were active on the crop. The ensiled herbages were well preserved, highest pH value being 4.01 (HNW) and, although NPN levels in wilted silage were significantly higher than unwilted, these did not exceed 50% TN. Changes noted in the free amino compounds included the accumulation of amides during wilting and their removal during ensilage, the accumulation of proline during wilting and the removal of arginine and accumulation of ornithine during the ensilage of wilted herbage. Nitrate also decreased markedly during the ensilage of wilted herbage, LNW and HNW herbages losing 58% and 57% of their nitrate‐N respectively. Ammonia‐N levels in LNW and HNW silages were considerably higher than in LND and HND treatments and this was tentatively linked with increased reduction of nitrate and deamination of amide and arginine during the ensilage of wilted herbages.Nitrogen digestibility coefficients were, respectively 0.672 (LND). 0.643 (LNW), 0.677 (HND) and 0.645 (HNW) and organic matter digestibility coefficients 0.698 (LNW), 0.652 (LNW), 0.666 (HND) and 0.634 (HNW). The differences in nitrogen digestibility between wilted and direct cut silages did not attain statistical significance. It was concluded that a substantial reduction in organic matter digestibility coupled with an increase in the relative proportion of low molecular weight nitrogenous compounds present were the principal effects of extended moist wilting in this experiment.
Characterisation of polysaccharides of copra meal
Authors: Saittagaroon Sretsei , Kawakishi Shunro , Namiki Mitsuo 
Published: October 2006

AbstractTo investigate the polysaccharide composition of copra meal, defatted meal was treated successively by hot water extraction, delignification with sodium chlorite and protein elimination with protease. The deproteinised holocellulose obtained was treated by extraction with 16% NaOH to give an alkaline extract and an alkali insoluble fraction. Acidification of the alkaline extract with glacial acetic acid gave a product termed polysaccharide A and subsequent ethanol precipitation of the acidified liquor gave a product termed polysaccharide B. The hot water extract (HWE) and polysaccharide B were further fractionated by gel permeation chromatography. Sugar composition analyses of the extraction products examined by gas‐liquid chromatography indicate that mannan is the major polysaccharide in copra meal and accounts for about 61% of the total polysaccharides in the deproteinised holocellulose. Other polysaccharides present in copra meal are, in descending order, cellulose, arabinoxylogalactan, galactomannan, arabinomannogalactan and galactoglucomannan.
Cell wall polysaccharides and lignin in cotyledons and hulls of seeds from various lupin (Lupinus L.) species
Authors: Brillouet Jean‐Marc , Riochet Denis 
Published: October 2006

AbstractCell wall constituents have been analysed in cotyledons and hulls of eleven species of lupins (Lupinus albus, angustifolius, elegans, graecus, hispanicus, luteus, mutabilis, pilosus, subcarnosus, succulentus and varius) and in five varieties of white lupin (Lupinus albus). Cotyledon cell walls obtained after defatting and pronase treatment of dehulled flours ranged from 7% of dry matter in L. elegans to 32% in L. pilosus and essentially consisted of galactose, arabinose and galacturonic acid residues. Wall content was closely related to galactose percent, an increase in cell wall proportion likely being due to branching of additional galactan side‐chains on rhamnogalacturonans. Hulls were mainly constituted of cellulose associated with hemicellulosic and pectic polymers. Most lupin hulls had low lignin contents.
Effect of malting on the protein and free amino nitrogen composition of sorghum
Authors: Taylor John R. N. 
Published: October 2006

AbstractWhen sorghum is malted much of the nitrogen in the kernel is transferred to the roots and shoots. Examination of Osborne protein fractions extracted from the kernel reveals that as in the case of barley the prolamins are the major source of the nitrogen transferred. Electrophoretic prolamin bands remained unchanged during malting, indicating that prolamins are degraded directly to small peptides and amino acids. There was a general decline in the number of glutelin proteins whereas some albumin plus globulin proteins increased in quantity while others decreased. In the roots and shoots there was a considerable increase in both protein nitrogen and non‐protein nitrogen as a result of the translocation of the products of storage protein breakdown from the kernel. Several‐fold increases occurred in all of the nine essential amino acids determined. Quantitatively, the two most important free amino acids of sorghum malt appear to be asparagine and glutamine, as in germinated wheat and maize. This is in contrast to barley where proline is the major free amino acid.
Some morphological and chemical changes in hops during maturation
Authors: Menary Robert C. , Doe Peter E. 
Published: October 2006

AbstractThe surface topography of lupulin glands was studied at various stages of maturity using scanning electron microscopy. Maximum gland filling coincided with maximum alpha‐acid concentration and dry matter yield. The percentage of the different components of oil remained constant after maximum gland filling had occurred. Dry matter content of hops at maximum gland filling varied from year to year and was not an accurate guide to optimum harvest date.
Collaborative evaluation of near infrared reflectance analysis for the determination of protein, moisture and hardness in wheat
Authors: Osborne Brian G. , Fearn Thomas 
Published: October 2006

AbstractDifferent methods for the calibration of near infrared reflectance (n.i.r.) instruments for determination of protein, moisture and kernel hardness in wheat by using 11 instruments of the same model series, were collaboratively assessed. The use of the same calibration constants (other than the bias or intercept constant which must be set separately for each instrument) resulted in significantly better reproducibility in the determination of protein in ground wheat than the use of constants determined separately for each instrument. In the case of accuracy against the reference Kjeldahl method the results using universal constants were not significantly different compared with those using constants individually determined by each laboratory for its own instrument. The use of different grinders of the same type resulted in between‐grinder biases in some cases but not in worse reproducibility or accuracy than using one grinder. Therefore, using a common calibration and grinder brings the different laboratories' n.i.r. protein results closer to each other but not necessarily closer to Kjeldahl results. In any case, the agreement of the protein results from one instrument to another or between n.i.r. and Kjeldahl should be within about ±0.50% if the instruments are correctly adjusted. Wheat moisture was measured using unground samples and the same constants (other than the bias) for each instrument when the reproducibility was 0.20% and average accuracy against oven drying was 0.39%. Individual calibrations were not attempted. Wheat kernel hardness, classified as ‘hard’ or ‘soft’, was assessed by eight laboratories on 20 samples using different models of grinder and different constants. Six laboratories achieved a near perfect classification with only three errors in all, but the other two had seven errors between them.
Sorghum cultivar verification by electrophoresis
Authors: Taylor John R. N. , Schussler Lottelore 
Published: October 2006

AbstractAfter comparing the merits of three different electrophoretic methods of separating cereal prolamins, a procedure for sorghum cultivar verification by urea‐polyacrylamide gel electrophoresis has been developed.The problem of the tannins in high‐tannin (bird‐resistant) cultivars rendering the prolamins insoluble has been overcome by extracting the proteins in the presence of polyvinylpolypyrrolidone.As with other cereals, the electrophoretic pattern of the prolamins was unaffected by the environment in which the plants were grown. Further, the pattern was not affected by long‐term storage of the grain, and cultivars appear to remain unique with respect to their prolamin proteins through many generations.
Effects of intraruminal administration of polyol to sheep
Authors: Lister Cliff J. , Smithard Ronald R. 
Published: October 2006

AbstractIn‐vitro incubations were used to study the effect of intraruminal administration of a mixture of the polyhydric alcohols, arabinitol, xylitol, galactitiol, mannitol and sorbitol, on fermentation pattern and the fate of the polyhydric alcohols. Incubations were carried out with rumen fluid taken from sheep before receiving polyol and after 2 and 3 weeks of intraruminal administration of 2.12 g polyol DM/kg live wt.0.75 per day to observe effects of adaptation. Inclusion of polyol in incubations with unadapted rumen fluid had little effect on the volatile fatty acid pattern. However, with adaptation there was a shift in the fermentation pattern in the presence of polyol towards a higher acetate: propionate ratio. The hexitols rapidly disappeared in all the incubations, while the pentitols were more resistant to fermentation. Significantly faster fermentation of arabinitol by rumen fluid from sheep which had received polyol indicated that adaptation had taken place. In the incubations with adapted microbes, xylitol was significantly more resistant to fermentation than arabinitol; after 6 h incubation, approximately half the xylitol and only one fifth of the arabinitol remained unfermented.Analysis of duodenal digesta from adapted sheep which were receiving polyol showed that most of the small amount of pentitol which entered the small intestine did so within 2–3 h of dosing. Despite the apparent resistance of pentitols to rumen fermentation, only 1.0% of the arabinitol and 1.8% of the xylitol in the daily dose entered the small intestine.
Effect of contamination of foods by Aspergillus flavus on the nutritive value of protein
Authors: Ostrowski‐Meissner Henry T. 
Published: October 2006

AbstractThe effect of aflatoxin was measured on the protein quality of peanut meal (PNM) and fish meal (FM) Total protein efficiency, protein efficiency ratio, net protein utilisation, examination of the histopathology of the liver, ileal digesion of amino acids and plasma amino acid concentration were used as bioassays together with chemical score (CS), dye binding capacity (DBC), essential amino acid index (EAAI), and discriminant computered PER (DC‐PER) as chemical methods.In trial 1, aflatoxin‐free PNM was compared with infected PNM at graded levels of toxin when fed to chickens and ducklings. In trial 2, various mixtures of PNM and FM at a constant aflatoxin level (280 μg kg−1) were fed to compare the effects of aflatoxin on proteins of differing quality.Ducks were more sensitive to the toxin than chickens, as indicated by deterioration of protein quality, and the effects on growth and the histological appearance of the liver were magnified on diets of low quality (PNM), but not of high quality (FM). Contamination of PNM resulted in progressive increase in DBC and, to a lesser extent, in DC‐PER, while EAAI and CS were not affected.The importance of these findings lies in the problems of mould contamination of animal feedstuffs in humid, tropical conditions, which may affect the more sensitive animals, and may not be detected by chemical methods of measuring protein quality, nor by bioassay on chickens, if the levels of contamination are low.
Biodegradation of caffeine: Formation of theophylline and theobromine from caffeine in mature Coffea arabica fruits
Authors: Suzuki Takeo , Waller George R. 
Published: October 2006

AbstractThe level of theophylline in mature and ripened fruit is 20–50 times that in the immature green fruit of Coffea arabica L. Biodegradation of caffeine occurs in the mature, ripened coffee fruits through theophylline and theobromine as the first biodegradation products. It is now clear that theophylline is associated primarily with caffeine biodegradation, whereas theobromine is involved in both biosynthesis and biodegradation of caffeine.
The metabolisable energy value of foods
Authors: Miller Derek S. , Judd Patricia A. 
Published: October 2006

AbstractMethods for calculating the Metabolisable Energy (ME) of foods and diets are reviewed in the light of the current interest in diets high in dietary fibre.A new equation is proposed for the calculation of ME, taking into account the dietary fibre content of foods and its effects on the digestibility of proximate sources of energy. The equation has been tested against values for the ME of various diets determined by balance studies in human subjects, and gives results which agree within 3%. This agreement is much closer than that obtained with the other available methods for calculating ME, including those currently in use.
The intravenous halothane test as an experimental method for quantifying stress sensitivity in pigs
Authors: Gregory Neville G. , Wilkins Lindsay J. 
Published: October 2006

AbstractThe venous blood pH, pCO2, lactate, pyruvate and haematocrit responses to an intravenous (i/v) infusion of halothane‐lipid emulsion were assessed in Pietrain, Pietrain X Norwegian Landrace and Gloucester pigs. Halothane‐induced lactacidosis was dose related in the Pietrain (stress sensitive) pigs between 0 and 82 μl halothane kg−‐1, whereas the crossbred and Gloucester pigs did not show any lactacidosis. It is concluded that the i/v halothane test can be used to quantify a stress sensitive pig's reaction to the drug, and that the crossbred pig does not express halothane sensitivity even at a mild level. Carazolol pretreatment in Pietrain pigs increased the halothane‐induced lactacidosis, whereas in a separate study carazolol was found to decrease their rate of post‐mortem muscle acidification. This indicates that halothane activates a different mechanism from stress when inducing lactacidosis in stress sensitive pigs.
Myosin denaturation in pale, soft, and exudative (PSE) porcine muscle tissue as studied by differential scanning calorimetry
Authors: Stabursvik Eva , Fretheim Kristen , Frøystein Terje 
Published: October 2006

AbstractMyofibrillar tissue from pale, soft, and exudative (PSE) pork was compared to tissue from normal pork by differential scanning calorimetry at pH 5.4. Thermograms of myofibrillar tissue from normal pork were characterised by three major peaks with temperature maxima at 58 and 66°C, associated with myosin denaturation, and at 78°C, associated with actin denaturation. In thermograms of PSE pork, the peak at 58°C was markedly reduced, and appeared as a shoulder. When the thermograms were divided into segments corresponding to the three major peaks, the area of the low temperature myosin segment was shown to be reduced by about 50% in PSE pork, as compared to normal pork. This indicates approximately 50% denaturation of the least thermostable parts of the myosin molecule. The more thermostable parts of the myosin molecule were largely unaffected, as was actin.
Comparison of water‐insoluble phosphate fertilisers with superphosphate—a review
Authors: Davies Garth R. 
Published: October 2006

AbstractA series of experiments was carried out in England and Wales in the period 1972–1982, to compare the relative effectiveness of various commercially available water‐insoluble phosphate fertilisers with that of superphosphate. Most of the trials were on permanent grassland, but a few used barley and swedes as test crops. Ground Gafsa rock P, although only approximately 50% as effective as superphosphate in the year of application, gave somewhat higher responses in the following (residual) 2 years on unlimed, acid grassland. In these circumstances, grinding finer than 150 μm did not appear to be worth the extra cost. Granulation of finely ground Gafsa rock P slightly reduced its effectiveness for grass in the first year, but markedly reduced its efficiency for cereals. Mixtures of medium grade basic slag and Moroccan rock P were only slightly inferior to high grade basic slag, but mixtures of low grade slag and ground rock P (Moroccan or Gafsa) were somewhat less effective than the finely ground Gafsa rock P, especially in the first year. Granulated ground underacidulated rock P (Gafsa or Moroccan), was as effective as very finely ground Gafsa rock P, however a bulk blend of granulated Gafsa rock P and triple superphosphate was more effective than Gafsa rock P, but less so than superphosphate in the first year. Calcined aluminium calcium P was the least effective of the fertilisers tested, being especially slow in action, and only 25% as effective as superphosphate in the first year.
The interaction between fusaria and their mycotoxins in grass silage
Authors: Damoglou Anthony P. , Shannon Wesley , Downey Gerard A. 
Published: October 2006

AbstractPerennial ryegrass was inoculated with a mycotoxigenic strain of Fusarium roseum or F. tricinctum and ensiled in laboratory silos to study the ability of the fungi to grow and produce toxin. Neither strain persisted in the silage or produced toxin. The addition of preformed toxin to the grass produced no detectable detrimental effect on the overall fermentation process.
The high performance liquid chromatographic determination of total malondialdehyde in vegetable oil with dansyl hydrazine
Authors: Hirayama Teruhisa , Yamada Naohide , Nohara Motoshi , Fukui Shozo 
Published: October 2006

AbstractA simple high‐performance liquid chromatographic (h.p.l.c.) method has been developed for determining total malondialdehyde (MDA), including free MDA and MDA released from its precursor in vegetable oils. Free MDA was reacted with dansyl hydrazine in an acidic medium, and the product, 1‐dansyl‐pyrazole(DP), was determined by h.p.l.c. The reaction releasing MDA from its precursor requires Fe3+ in 5% hydrochloric acid medium. Recoveries of free MDA and tetramethoxypropane (used as an MDA precursor) in vegetable oils were satisfactory. During autoxidation, a remarkable difference between the DP values of methyl oleate, methyl linoleate and some vegetable oils, and that of methyl linolenate was observed. Only methyl linolenate released MDA during autoxidation. For autoxidised methyl linolenate the DP value correlated with the thiobarbituric acid(TBA) value, although the DP value was only 30% of the TBA value.
Differential scanning calorimetric study of muscle and its proteins: Myosin and its subfragments
Authors: Wright David J. , Wilding Peter 
Published: October 2006

AbstractThe thermal denaturation of rabbit skeletal muscle myosin and its subfragments was investigated by differential scanning calorimetry. The thermal denaturation of myosin was shown to occur via three (at least) partly independent cooperative endothermic processes. The temperatures at which these processes occurred (312, 317 and 323 K at pH 6.0 and I=1.0) were shown to vary with pH (5.5–8.0) and I (0.05–1.0). The apparent enthalpy of denaturation of myosin was also shown to be dependent on pH and I. By comparing thermograms of myosin with those of the isolated myosin subfragments, the three major processes associated with the thermal denaturation of rabbit myosin could be tentatively assigned to different regions of the myosin molecule, namely, the helical tail, the ‘hinge‐region’ and the globular heads. The ‘hinge‐region’ thermal denaturation was shown to be reversible at pH 6.0 and I=1.0. Investigations of the effects of ortho‐, pyro‐, and tripolyphosphate on the thermal denaturation of myosin showed that added pyrophosphate destabilised the myosin molecule by about 9 K compared to the effects of ortho and tripolyphosphate, even though the latter was probably hydrolysed to ortho and diphosphate.
Effect of seed lectins from Phaseolus vulgaris on the development of larvae of Callosobruchus maculatus; mechanism of toxicity
Authors: Gatehouse Angharad M. R. , Dewey Frances M. , Dove John , Fenton Katherine A. , Pusztai Arpad 
Published: October 2006

AbstractSeeds of the kidney bean (Phaseolus vulgaris) are toxic to developing larvae of the bruchid beetle (Callosobruchus maculatus), a major storage pest of many legumes. Insect feeding trials were carried out whereby the albumin and globulin protein fractions from seeds of P. vulgaris were incorporated into artificial seeds. Both fractions were shown to be toxic and to contain haemagglutinating activity, implicating the seed lectins as being involved in seed resistance. Further feeding trials using different P. vulgaris lectin preparations confirmed the toxicity of these lectins and suggested that it was the E‐type lectin subunits (erythrocyte‐binding) which were the major antimetabolites. Indirect immunofluorescence investigations using monospecific antisera for globulin lectins showed that the lectins, when ingested by the larvae, bound to the midgut epithelial cells. It was suggested that the mechanism of lectin toxicity in this instance is analogous to that known to occur in the rat, namely that the ingested lectin causes disruption of the epithelial cells of the larval midgut leading to breakdown of the transport of nutrients into these cells, and the absorption of potentially harmful substances. This is the first time that evidence for the mechanism of lectin toxicity has been obtained in insects.
The physico‐chemical composition of New Zealand lemon oil
Authors: Lodge Norman , Paterson Vivienne J. , Young Harry 
Published: October 2006

AbstractPhysical and chemical characteristics of cold‐pressed lemon peel oil from New Zealand lemons were determined. Combined gas chromatographic and mass spectrometric techniques showed that the low optical rotation (αD20 =+53.3) was due to a higher β‐pinene to limonene ratio than is usual in cold‐pressed lemon oils from other countries. The results of analysis indicate that the New Zealand oil has a high quality and a high commercial value.
The trypsin and chymotrypsin inhibitor activities of various pea (Pisum spp.) and field bean (Vicia faba) cultivars
Authors: Griffiths D. Wynne 
Published: October 2006

AbstractEighteen pea and five field bean varieties were analysed for trypsin inhibitor activity. Considerable variation was found between pea varieties, the values ranging from 0.15 to 4.62 TIU mg−1 under the assay conditions used. However, all the pea varieties, with the exception of Progretta and Maro, had a lower trypsin inhibitor content than the average value (1.49 TIU mg−1) obtained for the field bean varieties. The same varieties were also examined for chymotrypsin inhibitor activity and again considerable inter‐varietal variation was found. Chymotrypsin inhibitor activity was significantly higher for all the pea varieties, with the exception of the variety Minerva, than that found for the field bean varieties. Both trypsin and chymotrypsin inhibitor contents appeared to be independent of crude protein content and other seed characteristics, and in both species these protease inhibitors were largely unaffected by dry heat but were rapidly denatured by autoclaving. The significance of these results with respect to the potential of improving nutritive value by plant breeding are discussed.