bluuebunny/crossref_metadata_2025_split huggingface dataset:
Modification of in‐vitro digestibility and cell‐wall composition of cocksfoot, ryegrass and timothy by imazethapyr
Authors: Fales Steven L , Bohn Peter J , Hoover Ronald J , Karunanandaa Kanthasamy 
Published: October 2006

AbstractRecent studies have shown that the compound imazethapyr (5‐ethyl‐2‐(4‐isopropyl‐4‐methyl‐5‐oxo‐2‐imidazolin‐2‐yl)nicotinic acid) possesses growth regulatory activity and can be used to enhance nutritive value of grasses. However, little is known about possible effects of this material on fibre composition or potential fibre utilisation by ruminants. The objective of this research was to examine imazethapyr‐treated cocksfoot (Dactylis glomerata L), ryegrass (Lolium perenne L × L multiflorum Lam), and timothy (Phleum pratense L) for possible treatment‐induced changes in in‐vitro digestibility and in concentrations of selected fibre constituents. Replicated field plots treated with imazethapyr at 0 (control) or 100 g ai ha−1 during the vegetative (pre‐elongation) stage of growth were harvested when controls were in the early stage of inflorescence emergence. Samples taken from treated plots 4 weeks post‐treatment had higher in‐vitro dry matter disappearance (IVDMD), lower neutral detergent fibre (NDF), lower acid detergent fibre (ADF), lower cellulose, lignin, and higher hemicellulose concentrations compared with controls. Imazethapyr treatment also reduced the concentration of p‐coumaric acid in NDF, but had no effect on ferulic acid. The treatment effect on in‐vitro NDF disappearance, however, was inconsistent among the grass species and was statistically non‐significant (P = 0·10), implying that, under the conditions of this study, imazethapyr‐related enhancements in IVDMD can be attributed primarily to a reduction in the amount of NDF and its associated constituents, as opposed to qualitative differences in NDF composition.
Effect of pH and the presence of NaCl on some hydration properties of collagenous material from trout (Salmo irideus Gibb) muscle and skin
Authors: Montero Pilar , Jiménez‐Colmenero Francisco , Borderìas Javier 
Published: October 2006

AbstractVarious hydration properties (solubility, water binding capacity and viscosity) of collagenous material from muscle connective tissue and skin are analysed in terms of pH and NaCl concentration in the medium. In general terms it is found that functionality is at its greatest where pH is between 2 and 4, and that the addition of NaCl reduces functionality, except in the case of viscosity. Both collagenous materials react similarly to changes deriving from pH and the addition of NaCl. The data are relevant to the possible utilisation of waste products from the fish industry as functional ingredients in other foodstuffs.
Effect of heat treatments on the phytic acid content of maize products
Authors: Khan Nawab , Zaman Rashida , Elahi Manzoor 
Published: October 2006

AbstractProcessing of maize (Zea mays L fresh and dry) for the production of various traditional products results in the loss of phytic acid. Fresh mature corn contains less phytic acid (1·71 g kg−1) than dry corn (7·15–7.60 g kg−1). The loss of phytic acid varies from 18·1 to 46·7% for fresh maize and from 11·5 to 52·6% for dry maize respectively among the heat treatments given. From a nutritional viewpoint, consumption of maize as chapati and after roasting in a sand bath or on charcoal will improve the availability of minerals.
Study of water sorption behaviour of pectins using a computerised elution gas chromatographic technique
Authors: Demertzis P G , Riganakos K A , Giannakakos P N , Kontominas M G 
Published: October 2006

AbstractThe moisture sorption isotherms of apple and citrus pectins using a computerised inverse gas chromatographic (IGC) method were constructed at 25, 30, 40 and 50°C. Sorption isotherm data are calculated from a single injection of water with the aid of a personal computer and a program developed to perform data handling. Thus sorption isotherms are constructed in < 3 h. Good agreement was observed between moisture sorption isotherms of apple and citrus pectins obtained with the computerised IGC method and the gravimetric static method.
Amino acid stability in unpreserved and preserved minced capelin (Mallotus villosus)
Authors: Haaland Herborg , Njaa Leif R 
Published: October 2006

AbstractMinced capelin (Mallotus villosus Müller) was stored with and without preservation at 5–7°C for up to 10 days. The amino acids most vulnerable to degradation were shown to be aspartic acid, tyrosine, phenylalanine, lysine, arginine, serine and histidine. Decomposition was rapid, therefore minced raw capelin should be processed further, for instance to silage, as soon as possible. The amino acids were protected with both antibiotics and a solution of formalin and sodium nitrite.
Review. Recent advances in lipid oxidation
Authors: Frankel Edwin N 
Published: October 2006

AbstractIn a major pathway of the autoxidation of methyl linolenate, peroxyl radicals of the internal hydroperoxides undergo rapid 1,3‐tyclisation to form hydroperoxyepidioxides. Because linolenate hydroperoxides are relatively unstable, free radical antioxidants are much less effective in linolenate oils than in linoleate oils. Tocopherols and carotenoids effectively inhibit photosensitised oxidation of vegetable oils. Direct gas chromatographic analyses of malonaldehyde do not correlate with the TBA test. Model fluorescence studies indicate that malonaldehyde may not be so important in crosslinking with DNA. In contrast to oxidised methyl linoleate, oxidised trilinolenin does not form dimers. Although trilinolein oxidises with no preference between the 1(3)‐and 2‐triglyceride positions, the n‐3 double bond of trilinolenin oxidises more in the 1(3)‐ than in the 2‐position. Synthetic triglycerides oxidise in the following decreasing relative rates: LnLnL, LnLLn, LLnL, LLLn (Ln = linolenic and L = linoleic). To estimate the flavour impact of volatile oxidation products their relative threshold values must be considered together with their relative concentration in a given fat.
Growth of Clostridium tyrobutyricum during fermentation and aerobic deterioration of grass silage
Authors: Jonsson Anders 
Published: October 2006

AbstractGrass experimentally infected with Clostridium tyrobutyricum, Hansenula anomala and Candida lambica was inoculated with lactic acid bacteria or formic acid, ensiled at 20°C, 28°C and 37°C and stored for 100 days. Chemical and microbial compositions were determined after 4, 11, 40 and 100 days of storage. According to the chemical and microbial criteria, all the silages were of good quality. The silage were exposed to air for 14 days after 40 and 100 days of anaerobic storage, which stimulated clostridial growth. High concentrations of spores of Clostridium tyrobutyricum and a high content of butyric acid were found in deteriorated parts of the silages, both on the surface and at 7‐cm depth. Increased levels of ATP were registered in deteriorated parts. The deteriorated parts had high concentrations of the bacteria Bacillus polymyxa, B licheniformis and B sphaericus and of the mould Monascus ruber while yeast counts were low. High levels of the initially added Hansenula anomala and Candida lambica were only observed in formic acid treated silages after the air exposure.
Effect of relative humidity and chlorophenol content on the fungal conversion of chlorophenols to chloroanisoles in fibreboard cartons containing dried fruit
Authors: Whitfield Frank B , Nguyen T H Ly , Last John H 
Published: October 2006

AbstractThe effect of relative humidity and chlorophenol content on the fungal conversion of 2,4,6‐trichlorophenol, 2,3,4,6‐tetrachlorophenol and pentachlorophenol to the corresponding chloroanisoles in fibreboard cartons was studied under temperature and humidity conditions similar to those that could occur in shipping containers during the transportation of packaged dried fruit. The conversion was studied in cartons manufactured from virgin Kraft fibreboard (total chlorophenol content 66 μg kg−1) and fibreboard prepared from recycled waste paper (total chlorophenol content 1375 μg kg−1). Positive correlations were established between both storage humidity and fungal population with chloroanisole production in the fibreboard. The concentration of the chloroanisoles in the packaged fruit increased with increasing relative humidity. The roles of relative humidity and chlorophenol content in fibreboard are discussed with respect to the development of chloroanisole‐induced mustiness in packaged dried fruit.
Biochemical and nutritional characteristics of non‐conventional protein sources
Authors: Kanwar Jagat R , Sharma Prehlad B , Kanwar Shamsher S 
Published: October 2006

AbstractSome nutritional and antinutritional characteristics of Cucumis sativus L and Lagenaria vulgaris (Molina) Standl seeds ere studied. The mature seed kernels contained 312–318 g kg−1 crude protein, 9–10 g kg−1 crude fibre, 444–463 g kg−1 crude fat, 43–45 g kg−1 ash and 114–142 g kg−1 carbohydrates. The biological values of cucumber and bottle gourd proteins ere 74.35 and 74.20 respectively. The essential amino acid profile compared ell ith the FAO/HO scoring pattern except for a deficiency of lysine and isoleucine. Lysine as the first limiting amino acid in both the proteins. The leucine:isoleucine and leucine:lysine ratios did not sho imbalance. Trypsin inhibitor, phytate, lectin and tannin levels ere determined in the defatted decorticated cucurbit seed meals. Heat treatment reduced the trypsin inhibitor and lectin activities in all samples to negligible levels. Levels of phytate and tannins ere found to be similar in all samples.
The changes of the yield, composition and nutritive value of leaf protein extracted from vetch and cereal mixtures during three years cultivation
Authors: Pisulewska Elżbieta , Hanczakowski Piotr , Pisulewski Pawel , Szymczyk Beata 
Published: October 2006

AbstractThree mixtures of vetch with cereals (rye, triticale and wheat) were grown during three consecutive seasons 1985/86, 1986/87 and 1987/88 and leaf protein concentrates (LPC) were prepared using the standard method. LPC were analysed for their gross composition and amino acid content. True digestibility (TD) and biological value (BV) of LPC proteins were estimated on rats using the Thomas‐Mitchell balance method.There were no statistical differences in green matter and dry matter yield in the course of the whole experiment. However, in the first season (1986) the yield of vetch × rye mixture was apparently higher and that of the other two mixtures was lower than in the next two years. The protein content of LPC in 1986 was lowest, especially in the concentrates obtained from the triticale and wheat mixtures. There were only small differences in amino acid composition of proteins and these differences did not depend on the year of cultivation or species of cereal used. BV of protein extracted from the rye‐containing mixtures was always lower than that of other preparations (means of three years: rye 40, triticale 46, wheat 49). Protein extracted in 1987 had the highest BV.It can be concluded that the season of cultivation affects the green and dry matter yield of legume x cereal mixtures though these differences are levelled off during long‐term experiments. The LPC quality is affected both by the kind of cereal and year of cultivation.
Ensiling alfalfa with additives of lactic acid bacteria and enzymes
Authors: Tengerdy R P , Weinberg Z G , Szakacs G , Wu M , Linden J C , Henk L L , Johnson D E 
Published: October 2006

AbstractEnsiling alfalfa with silage additives containing lactic acid bacteria and enzymes increased fiber digestibility of fresh but not wilted alfalfa in 90 day ensiling, and resulted in a rapid, controlled homolactic fermentation of both fresh and wilted alfalfa. The enzyme treatment was most effective in ensiling fresh cut alfalfa using a cocktail of cellulase, hemicellulase and pectinase enzymes with lactic acid bacteria inoculum containing Pediococcus, Lactobacillus and Streptococcus spp.
Nutritive value of a processed ration comprising popular Indian dishes
Authors: Prasad N N , Viswanathan K R , Santhanam K 
Published: October 2006

AbstractThe protein quality of a ready‐to‐eat military ration comprising khichidi, preserved chapathi, dehydrated arhar (Cajanus cajan L) dal, vegetable pulav, chikki, milk powder and sugar has been evaluated both before and after storage for 6 months at ambient temperature (18–30°C), and with or without supplementation of a vitamin mix, by feeding to weanling rats for 28 days. The food intake, weight gain, protein efficiency ratio and food conversion efficiency of the above ration were compared with those obtained on a casein diet. The data showed an improvement in weight gain without any change in food intake when the rats were fed the ration, whether fresh or stored, supplemented with vitamin mix. The results suggest a need for vitamin supplementation of the processed ration when consumed for extended periods.
Effects of pretreatments on the texture and ascorbic acid content of frozen plantain pulp (Musa paradisiaca)
Authors: Giami Sunday Y 
Published: October 2006

AbstractThe effects of water blanching, steam blanching, microwave blanching and calcium chloride pretreatment on the physical and sensory properties and ascorbic acid content of frozen plantain (Musa paradisiaca L) pulp was studied. After freezing and reheating, the microwave treatment produced a similar texture to that obtained with calcium chloride treatment, and both were significantly (P<0.01) better than conventional water or steam blanching. Microwave treatment improved retention of ascorbic acid.
Occurrence of mycotoxigenic fungi and mycotoxins in animal feed from bihar, india
Authors: Ranjan Kumar S , Sinha Ashok K 
Published: October 2006

AbstractA total of 387 samples comprising animal feed, poultry feed and cattle cakes from India were examined in order to isolate mycotoxin‐producing fungi as well as mycotoxins. Of 385 Aspergillus flavus group isolates 53% were capable of producing aflatoxins in liquid SMKY medium. Toxigenic strains of other mycotoxigenic fungi, viz A ochraceus, A versicolor, Penicillium citrinum and Fusarium moniliforme, were also recorded. In feed samples, beside the aflatoxins present in 139 samples zearalenone, ochratoxin A and citrinin were also recorded alone or as cocontaminants. A monsoon climate together with the socioeconomic conditions of this region are important determinants for the high incidence of mycotoxins in animal food.
Effect of gaseous ammonia on barley straws showing different rumen degradabilities
Authors: Goto Masakazu , Gordon Alex H , Chesson Andrew 
Published: October 2006

AbstractStraw samples from five cultivars of spring barley (Hordeum vulgare L; Golden Promise, Golf, Klaxon, Heriot and Doublet), selected to show a range of rumen degradabilities, were examined to measure the effect of gaseous ammonia on aspects of their cell wall composition and degradability after treatment. Cellulose degradability of the untreated straws, as measured by the nylon‐bag method, ranged from 41.0% for Golden Promise to 57.1% for Doublet. The extent of improvement in degradability following ammonia treatment was 12.5% units for Golden Promise and only 2.5% units for Doublet, showing that the effect of ammonia was more pronounced for materials of lower inherent degradability (r= −0.774). Straw from three of the five cultivars was dissected into its botanical parts, and the dry matter content and digestibility of the fractions were determined. Leaf material formed a higher fraction of dry matter in Doublet (0.48), the most degradable cultivar, than in Golden Promise (0.30), the least degradable straw. Half of the observed difference in degradability between Doublet and Golden Promise could be attributed to differences in dry matter distribution between botanical fractions. For untreated straw, degradability was weakly, negatively correlated with the proportion of arabinose residues substituted with alkali‐labile linkages at position 0–5 (r = −0.690), and positively correlated with the moisture retention (water‐holding capacity) of straws (r = 0.838), water‐soluble dry matter content (r = 0.922) and water‐soluble phenolic content (r = 0.791). The proportion of pentose residues carrying alkali‐labile linkages was only slightly decreased followign ammonia treatment. In the case of the 0–5 position of arabinose residues the original values were reduced by 2.4–15.9%. Ammonia treatment had little effect on the capacity of the straw to retain moisture, and did not significantly increase the proportion of water‐soluble dry matter or phenolics. Cellulose degradability, or the improvement in degradability, of ammonia‐treated straw was not correlated with any of the physical and chemical characteristicds of staw considered above.
Acceptability of diets containing olive oil fried sardines (Sardina pilchardus) in the prevention of dietary hypercholesterolaemia in rats
Authors: Sánchez‐Muniz F J , Higón E , Cava F , Viejo J M 
Published: October 2006

AbstractThe acceptability of diets containing fried sardines (Sardinia pilchardus Walb) was studied for 4 weeks in growing Wistar rats. Group 1 was fed with a diet containing casein and olive oil as protein and fat sources respectively, and groups 2 and 3 received diets containing sardines fried in olive oil which had been used a known number of times. Group 2 was fed with a mixture of fried sardines from the first and second oil‐use occasions as the only source of protein and fat, while group 3 got a mixture of fried sardines from the eighth to tenth oil‐use fryings. All diets contained cholesterol plus bovine bile as a blood cholesterol‐raising agent. Food intake, body weight increase and dietary efficiency ratio (DER) were all similar in groups 1 and 2, showing that the olive oil fried sardine diet was well accepted. However, group 3 ate significantly less (P<0.01) and showed smaller (P<0.01) body weight increase and DER than groups 1 and 2. The hepatosomatic index of group 3 was higher (P < 0.05). The hyper‐cholesterolaemic effect of group 1 diet was markedly reduced (5‐ and 15‐fold after 2 weeks and 4 weeks respectively) in groups 2 and 3.
Comparison of extraction methods and assay procedures for the determination of the apparent tannin content of common beans
Authors: Carmona Andrés , Seidl Dinah S , Jaffé W G 
Published: October 2006

AbstractThe biological utilisation of legume seeds is limited by the presence of polyphenols, among other antinutritional factors. Tannins, compounds of the complex polyphenol family, interact with dietary proteins and digestive enzymes, decreasing the nutritional value of ingested foods. The quantification of polyphenols in grains and seeds is problematic due in part to the diversity of methods used and the presence of interfering factors.In this study the most commonly used assay procedures were compared and validated. Black bean polyphenols, fractionated by adsorption chromatography into tannins and non‐tannins, were assayed with Prussian blue, Folin‐Denis, and corrected and uncorrected vanillin tests. The results obtained suggest that the Prussian blue assay is the most convenient for tannin determination. In spite of its low specificity it reacted preferentially with this polyphenol group and correlated well with the other procedures. Neither the corrected nor the uncorrected vanillin assay is recommended for use in beans due to interference by non‐tannin compounds present in raw extracts.
Starch properties of various potato (Solanum tuberosum L) Cultivars susceptible and resistant to low‐temperature sweetening
Authors: Barichello Valerie , Yada Rickey Y , Coffin Robert H 
Published: October 2006

AbstractProperties of starch granules isolated from different varieties and selections of potato (which vary in their degree of chill sweetening) were examined. Differential scanning calorimetry (DSC) showed an increase in resistance to gelatinisation of isolated starch granules which correlated (r = 0.911) with higher chip scores following storage at 4°C and 12°C. Varying water level content during DSC studies resulted in significantly lower water content required to produce two endotherms for starch isolated from varieties resistant to chill sweetening. These data strongly suggest that starch granule composition might be a factor differentiating the low temperature sweetening sensitive from resistant cultivars, and may provide a screening method for predicting chip colour of potatoes out of storage.
Degradability of phenolic acid‐hemicellulose esters: A model system
Authors: Jung Hans‐Joachim G , Ralph John , Hatfield Ronald D 
Published: October 2006

AbstractA synthetic model system containing p‐coumaric and ferulic acids esterified to hemicellulose was used to study polysaccharide degradability. Oatspelts xylan was fractionated into Alinear, Blinear and Branched fractions prior to synthetic esterification with phenolic acids at treatment concentrations of 0, 25, 50, 75 and 100 g phenolic acid per kg hemicellulose. Concentrations of phenolic acids esterified to the hemicellulose fractions were determined by alkaline hydrolysis. In‐vitro dry matter disappearance (IVDMD) and degradability of hemicellulose neutral sugars were measured after 48 h ruminal fermentations. Esterification efficiency of the phenolic acids to the hemicellulose fractions was low (0.3 to 13.9%) and greater for p‐coumaric than ferulic acid (4.7 vs 3.1%, respectively). Concentration of esterified phenolic acids was negatively correlated with IVDMD for the Alinear and Bbranched fractions. Ferulic acid appeared to be more inhibitory to IVDMD than p‐coumaric acid. Generally the degradability of the side chain sugars of the hemicellulose fractions was negatively correlated with esterified phenolic acid concentrations. Xylose degradation was only correlated with esterified ferulic acid level in the Alinear fraction. The in‐vitro ruminal fermentations resulted in the degradation of the majority of the phenolic acid esters. Analysis of the synthetic phenolic acid‐hemicellulose esters by 13C NMR and FTIR was unable to prove the presence of monomeric phenolic acid esters. The presence of phenolic acid polyesters was unlikely because of the solubility of the synthetic phenolic acid‐hemicellulose esters. The neutral sugar degradation data suggest that esterification of the phenolic acids was limited to sugars with primary hydroxyl groups. While this model system was useful for studying cell wall degradation, future studies must employ model systems in which the chemical constituents being tested accurately model those found in nature.