bluuebunny/crossref_metadata_2025_split huggingface dataset:
Use of an n‐paraffin‐grown yeast in diets for replacement pullets and laying hens
Authors: Shannon David W. F. , McNab James M. , Anderson Gordon B. 
Published: November 2006

AbstractAn experiment was carried out to evaluate a sample of hydrocarbon‐grown yeast as a protein source for replacement pullets and laying hens. It was designed as a 2 × 3 × 3 × 4 factorial experiment in which two egg‐laying strains (Thornber 808 and 909) were given diets containing 0, 5 or 10% yeast during the starter (0–6 weeks) and grower (7–18 weeks) stages and 0, 5, 7.5 or 10% yeast during the laying stage (20–68 weeks). A total of 720 chicks of each strain were reared in 36 floor pens until 18 weeks of age, 432 of each strain were then transferred to individual layers' cages and food intake and egg production were recorded for 12, 4‐week periods from 20 weeks of age. Birds given the 5 and 10% yeast diets were significantly lighter at 6 weeks of age and those given the 10% yeast diet between 7 and 18 weeks were significantly lighter at 18 weeks than birds given the respective control diets. Food conversion efficiency and mortality were not significantly affected by dietary treatment. None of the rearing and growing treatments significantly affected subsequent egg production. Light‐ and medium‐hybrids given the layers' diet containing 10% yeast produced on average four and nine eggs, respectively, fewer than birds given any of the other diets. The inclusion of yeast in the diet reduced the food intake of the medium‐hybrids by about 3% but did not affect the food intake of the lighthybrid. Food conversion efficiency was not significantly affected by any of the laying treatments. Medium‐hybrids given the yeast‐containing diets were significantly lighter at 68 weeks of age than birds of the same strain given the control diet. Since the layers' diets, formulated to be no more than adequate in protein and amino acid content, allowed a high level of production from the light‐hybrid it is concluded that the hydrocarbon‐grown yeast is no less adequate nutritionally than the proteins it replaced. The poorer performance of the medium‐hybrid when given the yeastcontaining diets may have been caused by a strain difference in food preferences or in nutrient requirements.
On the nutritive value of various starches for the albino rat
Authors: El‐Harith El‐Harith A. , Dickerson John W. T. , Walker Ronald 
Published: November 2006

AbstractIn addition to the gastrointestinal effects described by El‐Harith et al.,1 raw potato starch caused serious impairment of the net protein utilisation and the food efficiency values when fed to growing rats. The gross caecal hypertrophy accompanied by occurrence of mortality, caused by synthetic diets containing 71% raw potato starch, was not encountered when using any of the cereal starches—maize, wheat, sorghum, rice—or the tuber Cassava.
The storage of mackerel (Scomber scombrus). Development of histamine and rancidity
Authors: Hardy Roy , Smith James G. M. 
Published: November 2006

AbstractA method for estimating histamine in spoiling mackerel is given and the results for fish stored at ambient temperature, in ice and frozen storage are reported. Peroxide values are also reported for mackerel that has been processed in a number of different ways and stored at −14, −21 and −29°C for up to 1 1/2 years. The possibility of histamine being the causative agent of disorders from eating spoilt mackerel is discussed.
The effect of formalin and lower volatile fatty acids on silage fermentation
Authors: Mann Elizabeth M. , McDonald Peter 
Published: November 2006

AbstractLolium multiflorum was ensiled in 3 kg capacity PVC silos after treatment with formalin, formic acid, acetic acid and propionic acid applied singly and in mixtures of two, three and four at a constant application rate of 4.5 g kg−1 fresh grass. The extent of fermentation was assessed by measuring pH, WSC, VN and TSN, and by microbiological analysis of total microorganisms and yeasts. The stability of the silages on exposure to air was measured using a specially constructed temperature recording apparatus. All additives restricted fermentation, although acetic acid and propionic acid were less effective than formalin, formic acid and mixtures of additives. The most aerobically stable silages were those treated with propionic acid, formic/acetic acids, and formic/acetic/propionic acids.
Distribution of volatile components of grass silage
Authors: Kibe Kyuei , Kagura Seizo 
Published: November 2006

AbstractVolatile components in the steam distillates from high and low moisture cocksfoot grass silages were determined using a mass spectrometer equipped with a g.l.c. employing f.i.d. A number of volatiles appeared in the silage distillates and the gas chromatograms of both silages showed similar patterns, but the number of peaks of the volatile components for the low moisture silage was greater than that of the high moisture silage. On the other hand, a small number of volatiles were found in the fresh grass distillate and the particular volatiles differed greatly from those found in silages. The silage distillates were separated into a number of fractions, the neutral fraction appeared to be the major fraction, and there was little difference between the total yields of volatile components in both silages. Among the volatiles, i‐pentanol and 4‐ethyl guaiacol were the major components in both silages, but cis‐3‐hexenal, p‐cymene, δ‐cadinene and ethyl oleate were found only in the low moisture silage.
A chemical and nutritional evaluation of yeasts and bacteria as dietary protein sources for rats and pigs
Authors: Smith Ronald H. , Palmer Robert 
Published: November 2006

AbstractEight commercial single‐cell protein preparations grown on hydrocarbon substrates, and which comprised six yeast and two bacterial samples, were analysed for amino acid, nucleic acid and hexosamine content. Amino acid analysis indicated that in all eight samples the sulphur‐containing amino acids were likely to be limiting for both rats and pigs. In experiments with rats the six yeast SCP samples gave biological values between 55 and 62, with true N‐digestibilities between 79 and 93%. The chemical scores, based on the sulphur amino acid requirement of the rat (4.2 g/16 g N), ranged from 50 to 67. The two bacterial SCP samples gave lower biological values (42 and 52), with true N‐digestibilities of 90 and 91%, and the chemical score of each bacterial SCP was 57. Supplementation with methionine improved the biological value of all eight samples. In experiments with pigs three yeasts were evaluated and gave apparent biological values between 43 and 47. Two of the yeasts were supplemented with methionine and in both cases this led to improvement in biological value.
Microbiological problems of poultry at refrigerator temperatures—a review
Authors: Barnes Ella M. 
Published: November 2006

AbstractThe microbiological condition and changes which may occur during the storage of uneviscerated (New York dressed) and eviscerated chicken and turkey carcasses are described. Whilst a number of different types of organisms which can grow at low temperatures are generally found on an eviscerated carcass, it is the pseudomonads which are the most important in spoilage. The effect of temperature, gaseous environment, pH and type of muscle on the growth of the spoilage organisms and hence the shelf‐life of the carcass is discussed.
Variations in the volatile flavour components of eggs
Authors: Macleod Alexander J. , Cave S. Jane 
Published: November 2006

AbstractPreviously developed techniques for the collection and analysis of the volatile flavour components of the hen's egg1 have been employed in a comparative survey of the variations in the nature of the flavour components in samples from different types of egg and egg products. Whilst no significant differences were observed between the results for battery eggs and free range eggs, and between those for white‐shelled and brown‐shelled eggs, differences were observed between eggs of different ages and between egg yolk and whole egg. Two types of dried egg were also studied.
A novel approach to the determination of soya proteins in meat products using peptide analysis
Authors: Bailey Francis J. 
Published: November 2006

AbstractAnalysis of trypsin‐treated extracts from cooked meat products can be used to assess their soya protein content. The technique is based on fractionation of positively charged peptides using an automatic cation exchange amino acid analyser system. A peptide, unique to digests of soya protein, is used for quantitation purposes. Assessment of the quantitative performance is not yet complete, but results so far indicate that the lower limit of detection will be 5–10 g soya protein per 100 g total protein. The accuracy is expected to be ±5%.
Determination of calcium, potassium, chlorine, sulphur, and phosphorus in meat and meat products by X‐ray fluorescence spectroscopy
Authors: Isherwood Sylvia A. , King Richard T. 
Published: November 2006

AbstractA rapid quantitative X‐ray spectrometric method of analysing meat and meat products for calcium, potassium, chlorine, sulphur, phosphorus and sodium is described. The freeze‐dried sample is pelleted with cellulose powder and X‐ray intensities from the elements of interest are compared with those from external standards. Matrix corrections are applied. The results are in good agreement with those obtained by standard wet chemical methods. The method described enables ten samples to be analysed for at least five elements in one day.
Factors controlling the accumulation of limonin and soluble constituents within orange fruits
Authors: Chandler Bruce V. , Nicol Kenneth J. , Von Biedermann Christina 
Published: November 2006

AbstractA study was made of the differences in the quality and chemical constituents of the juice and albedo from Washington Navel and Valencia Late oranges grown at one orchard location on trifoliata orange and rough lemon rootstocks and harvested over a period of 40 weeks.Variety was the most significant factor in determining limonin contents, with rootstock an important subsidiary factor. Although limonin contents decreased absolutely as the season progressed, the maturity factor was important only in fruit of high initial limonin content. Differences in limonin contents were due to greater accumulation of limonin during fruit development and not to more rapid disappearance of limonin as the season progressed.An unknown factor controlled the distribution of limonin and soluble solids within the fruit, leading to the accumulation of these constituents in the blossom end. This “distribution factor” was so important that the differences in the limonin contents of albedo from the two halves of the same fruit were greater than the differences arising from the rootstock factor. For both limonin and soluble solids contents, the distribution factor operated uniformly throughout the season, irrespective of variety or rootstock.There was a direct relation between the chemical compositions of fruits picked at the same time from trees grown on different rootstocks, suggesting that relatively few picks could provide a basis for comparison of rootstock/scion combinations. The fact that such relations held irrespective of variety indicates an environmental effect on chemical composition which overrides varietal differences, whereas differences in variety and rootstock were more important in determining the physical characteristics of the fruit. Besides providing a basis for selecting fruit to give juice of optimum quality, these findings carry at least equal importance for the new light they throw on the physiological origins of variations in fruit quality.
Volatile flavour components of walnuts (Juglans regia L.)
Authors: Clark Richard G. , Nursten Harry E. 
Published: November 2006

AbstractThe volatile components of walnut oil obtained by solvent extraction were investigated. Two essences were prepared, one using the Likens–Nickerson concurrent distillation–extraction apparatus and the other by high vacuum degassing. The essences were submitted both to g.c.–m.s. analysis and sensory evaluation of the components eluted from g.c. capillary columns. Twenty‐nine compounds were identified, including 8 carbonyls, 4 alcohols, and 2 terpenes. The odour of walnuts appears to be due to the collective effect of a number of components.
Volatile flavour components of garden cress
Authors: Macleod Alexander J. , Islam Rashida 
Published: November 2006

AbstractUsing previously reported methods of sample preparation an essence of garden cress was obtained which proved to contain only 11 components. Eight have been identified, all glucosinolate degradation products (isothiocyanates and nitriles), and provide over 95% of the sample. Benzyl derivatives, from glucotropaeolin, are the most abundant. No thiocyanates were obtained.
Effect of plant sterols on the rate of deterioration of heated oils
Authors: Boskou Dimitrios , Morton Ian D. 
Published: November 2006

AbstractThree different plant sterol fractions were added to refined cottonseed oil. The first fraction was isolated from olive oil, the second fraction Δ5‐avenasterol was extracted from the green algae (Ulva lactuca) and the third fraction was a sterol mixture, made up chiefly of β‐sitosterol. Cottonseed oil with the different sterols added was heated at 180±5°C and the rate of oxidation followed by changes in the composition and in physical constants. Olive oil sterol mixtures containing Δ5‐avenasterol and Δ5‐avenasterol alone reduced the extent of oxidation. β‐sitosterol was initially ineffective and became slightly prooxidant after prolonged heating.
Lipid composition of New Zealand eels
Authors: Sumner John L. , Hopkirk Glen 
Published: November 2006

AbstractThe lipid content and fatty acid composition of New Zealand eel species Anguilla australis (short‐fin) and Anguilla dieffenbachii (long‐fin) in both the feeding and the migratory phases were studied. Migratory short‐finned eels were found to have a higher lipid content than feeding eels. Among feeding eels the lipid content was higher in larger eels. The lipids of migratory eels were more saturated than those of feeding eels due to higher proportions of C18 acids and correspondingly lower proportions of C20 and C22 polyunsaturates. Among feeding eels, the lipids of the long‐finned species were more highly unsaturated than those of short‐finned eels.
Nitrogen fertilization, yield and protein quality of a normal and a high‐lysine maize variety
Authors: Breteler Hans 
Published: November 2006

AbstractA normal and a high‐lysine genotype (Opaque‐2) of grain maize were grown in a field trial at nitrogen levels ranging from 35 to 276 kg N/ha. Nitrogen supply increased the yield and protein content of the grains in both varieties. At all doses of nitrogen, the contents of the limiting essential amino acids lysine and tryptophan were higher in the protein of the high‐lysine mutant than in the protein of the control variety. When N supply was increased protein quality was lowered to a lesser extent in the Opaque‐2 than in the conventional maize.
Thaw contracture and the disappearance of adenosinetriphosphate in frozen lamb
Authors: Davey C. Lester , Gilbert Kevin V. 
Published: November 2006

AbstractDuring the freezing of lamb adenosinetriphosphate disappearance markedly accelerates over the latent heat phase and contines virtually to completion with 20–30 days frozen storage at – 12°C. At commercial freezing rates in which carcasses are fully frozen in ∼ 6–20 h the ATP concentration falls to 0.4–1.2 μmol/g or about 5–20% of that present immediately post‐slaughter. Although small in quantity it is still capable of inducing severe thaw contracture (60–70% in boneless strips) due to active ATP turnover of ∼ 60 μmol/g linked to the glycolytic production of ∼ 30 μmol/g of lactate. Glycolysis does not occur during frozen storage whereas the ATP concentration further falls through enzymic hydrolysis to ∼0.1 μmol/g, insufficient to cause thaw contracture. Thus through the disappearance of ATP in the frozen meat, toughness development from thaw contracture is avoided.
Major congeners of australian and imported brandies and other spirits as indicators of authenticity
Authors: Hogben Roy , Mular Michael 
Published: November 2006

AbstractThe quantitative determination of the congeners methanol, n‐propanol, ethyl acetate, i‐butanol (2‐methyl‐1‐propanol) and amyl alcohols (2‐methyl‐1‐butanol and 3‐methyl‐1‐butanol, which were not separated), was carried out on 61 Australian brandies, 61 French brandies and 50 wine distillates by gas chromatography. A comparison of the absolute amounts of congeners and their ratios (in the case of the C3–C5 alcohols) is presented in the light of several criteria of authenticity proposed by previous workers. Of these criteria, it was found that the amyl/i‐butyl alcohol ratio and the i‐butyl/n‐propyl alcohol ratio were the most useful—on this basis, 11 French brandies (but no Australian brandy) were considered to be of suspect authenticity.
Rapid chemical analysis of some plant constituents
Authors: Haslemore Roger M. , Roughan P. Grattan 
Published: November 2006

AbstractSimple reproducible methods using a minimum of equipment are described for the routine analysis of soluble sugars, starch, total nitrogen and phosphorus in plant material. Soluble sugars are extracted with 62.5% methanol and the sugars estimated by the phenol–sulphuric acid technique. Starch in the residual tissue is digested by an amyloglucosidase and glucose is determined by a glucose oxidase method. Both nitrogen and phosphorus are assayed after wet ashing the plant tissue—nitrogen by the phenol–hypochlorite reaction and phosphorus after reduction of the phosphomolybdic acid with ascorbic acid/antimony potassium tartrate.
The interaction of nitrogen and potassium nutrition on dry matter and nitrogen yields of the graminae: Spring wheat
Authors: Talibudeen Oscar , Page Michael B. , Nair P. K. Ramachandran 
Published: November 2006

AbstractSpring wheat was grown in three experiments in controlled environments. Various levels of N and K in factorial combination were given at sowing and at later stages of development. An ancillary experiment, also described here, showed that the main contribution to dry matter yield and N uptake after stem extension was from the ears, much of the latter being at the expense of the leaves and stems. Dry matter and grain yields at maturity reached a maximum at an (N/K)s atom ratio in the soil of between 2 and 2.5 (where N=total N given and K=total K given + exchangeable K in the soil). The relationships suggest that at (N/K)s values higher than the optimum, yields would decrease, as with perennial ryegrass (page 999). Comparing the relationships between grain yield g−‐1 N given and N given, and between grain yield and (N/K)s, shows the importance of balancing the K status of the growth medium (i.e. K given + soil exchangeable K) with N given. Split N and K combinations did not result in increased yields except at the highest levles and when given at or after anthesis (Feekes stage 10.5).
Amino acid digestibility of protein concentrates given separately or together with cereal grains
Authors: Eggum Bjørn O. , Jacobsen Ingeborg 
Published: November 2006

AbstractIn experiments with rats the amino acid digestibility of three protein concntrates (soya bean meal, herring meal, horse bean meal) was measured when these protein sources were given separately and together with cereal grains (barley, maize, oats or wheat). True digestibility of the individual amino acid components was in general close to the digestibility of the corresponding protein source. Furthermore it was found that the true digestibility of amino acids in a feed mixture is directly related to the amino acid digestibility of the individual protein components in the diets.
The estimation of potassium bromide in bread
Authors: Thewlis Basil H. 
Published: November 2006

AbstractBread was made from flours containing amounts of added potassium bromate ranging from 0 to 200 parts/106 and residual potassium bromide was estimated by conversion to 2‐bromo‐ethanol, which was separated and estimated by gas‐liquid chromatography. Under normal UK baking conditions, conversion of bromate to bromide was almost quantitative. There was no evidence to suggest that bromine had passed into a state of organic combination in the bread.
Involvement of copper in microsomal mixed‐function oxidase reactions: A review
Authors: Wahle Klaus W. J. , Davies Neill T. 
Published: November 2006

AbstractMicrosomes from various mammalian tissues contain the components of a short, non‐phosphorylating electron transport chain which is an obligatory requirement for numerous mixed function oxidase reactions. Certain of these reactions, in particular Δ9‐desaturation of fatty acids and the hydroxylation of drugs, are influenced by dietary copper deficiency. The inhibition of Δ9‐desaturase activity by copper chelating agents and the reactivation by copper ions suggest that copper may be involved catalytically in the reaction. Copper also influences Δ6‐desaturation of fatty acids, and the synthesis of prostaglandins. Copper‐proteins are ideally suited as terminal components of electron transport chains and as such may function in a greater variety of mixed‐function oxidase reactions than has hitherto been considered.
Changes in carbohydrates and the activity of α‐galactosidase, pentosanase and lipase during germination of groundnuts (Arachis hypogea)
Authors: Wankhede Dharmaraj B. , Saroja Rangaswamy , Rao Madhava R. 
Published: November 2006

AbstractThe quantitative changes in carbohydrates of two varieties (i.e., red netal and HG‐4) of groundnuts during germination have been investigated. On germination, raffinose, stachyose and verbascose decreased gradually up to 48 h and almost disappeared completely in later stages of germination (140 h). Glucose and fructose levels increased 4–6 fold; while sucrose content increased considerably throughout germination in both the varieties of groundnuts. The starch content increased about four fold during germination in both the varieties. The pentosan content was almost constant up to 36 h but decreased in later stages of germination. The oil content decreased significantly from 52 to 8.0%. The fairly high initial α‐galactosidase and lipase activity in resting seeds, increased considerably during germination in both the varieties studied. On the other hand the pentosanase activity was not detected up to 36 h of germination but it appears to increase abruptly afterwards.
Stimulation of the activity of the IAA‐oxidising enzyme ‐ system in Lens culinaris roots by dalapon and perfluidone
Authors: Tafuri Francesco , Businelli Mario , Scarponi Luciano , Marucchini Cesare 
Published: November 2006

AbstractThe activity of IAA‐oxidising enzymes from Lens roots is enhanced in vitro by dalapon (2,2‐dichloropropionic acid) and perfluidone (1,1,1 ‐trifluoro‐N‐[2‐methyl‐4‐(phenylsulphonyl)phenyl]methanesulphonamide). When concentrations are greater than 10−8 M, both these herbicides act as activators. In vivo higher levels of the enzymatic activity are obtained when seed germination is carried out in the presence of 10−5 M perfluidone or 10−3 M dalapon. Gas‐liquid chromatography is used for IAA determination.