bluuebunny/crossref_metadata_2025_split huggingface dataset:
Nutritional and antinutritional composition of vegetable and grain amaranth leaves
Authors: Prakash Dhan , Pal M 
Published: October 2006

AbstractThe foliage of 61 accessionso f amaranthus comparising both the grain and vegetable types referable to 10 species were evaluated for carotenoid, protein, nitrate, odxalate and moisture contents (fresh weight). Carotenoid varied from 90 to 200 mg kg−1 in vegetable types and from 60 to 200 mg kg−1 in the leaves of grain types. Variation for leaf protein was found to be 14‐30, 15‐43 g kg−1; nitrate 1.8.‐8.8, 4.1‐9.2 g kg−1; oxalate 5.1‐19.2, 3‐16.5 g kg−1; and moisture 780‐860, 750‐840 g kg−1 in vegetable and grain types, respectively. Analysis of the amino acid composition of leaf protein of some high carotenoid lines revealed a well balanced composition with high lysine (40‐56 g kg−1). variation of all the five parameters (carotenoid, protein, nitrate, oxalate and moisture) with respect tot he leaf position in vegetable type (4‐ and 8‐week‐old plants) and with respect to age (‐ to 4‐month‐old plants) in grain types was also studied.
Substitution of fish silage protein and a free amino acid mixture for fish meal protein in a chicken diet
Authors: Espe Marit , Haaland Herborg , Njaa Leif R 
Published: October 2006

AbstractWhite Leghorn chickens were fed a basal diet with about 550 g kg−1 of the protein from fish meal. Graded amounts of fish silage protein or an amino acid mixture simulating fish meal protein were substituted for parts of the dietary fish meal protein. In two experiments 150 and 300 g kg−1 of fish meal protein were replaced by fish silage protein or by an amino acid mixture simulating fish meal. In one experiment graded amounts of 0, 50, 100, 200, 300 and 400 g kg−1 of fish meal protein were replaced by fish silage protein.Growth and feed efficiency were the same or better when some of the protein was from fish silage. The results showed that replacement of dietary fish meal with fish silage did not reduce the dietary quality of the feed for young growing chickens.It is concluded that it might be advantageous to substitute fish silage for some of the fish meal under the experimental conditions used.
Manipulation of the fatty acid composition of pig meat lipids by dietary means
Authors: Morgan Colin A , Noble Raymond C , Cocchi Massimo , McCartney Ruth 
Published: October 2006

AbstractPigmeat products have been associated with an unhealthy image due to the relative proportions of polyunsaturated and saturated fatty acids. The aim of this experiment was to improve the fatty acid profile of the carcass fat by feeding various dietary sources of fat.Groups of 10 female Large While × Landrace pigs were fed one of four experimental diets. Five in each group were slaughtered at 70 kg live weight and the remaining five at 100 kg live weight. The diets were offered ad libitum and daily intake was recorded. The diets were based on barley, soya bean meal and fishmeal. Diet 1 contained 50 g tallow kg−1, a relatively saturated fat, and diets 2, 3 and 4 contained 50 g soya oil kg−1, an unsaturated fat. Diet 3 also contained 7.5 g GLA oil kg−1, which is rich in gamma linolenic acid, with the aim of increasing the production of arachidonic acid in the body fat. Diet 4 was supplemented with 9.5 g EPAnoil kg−1, which is rich in eicosapentaenoic acid and docosahexaenoic acid.There were no significant differences between dietary treatments in performance (daily liveweight gain or the efficiency of food conversion to liveweight gain) of the pigs slaughtered at 70 kg live weight, but small differences were observed at 100 kg live weight, where pigs on treatments 2, 3 and 4 performed slightly better than those on treatment 1. At both slaughter weights the lipid content of the m semitendinosus was higher than that of the m longissimus dorsi (approximately 24 and 13 g kg−1, respectively).The pattern of fatty acids in the dietary fat was reflected to varying degrees in the carcass fat. Diet 1 resulted in the highest levels of palmitic, palmitoleic, stearic and oleic acids whereas diets 2, 3 and 4 gave high levels of linoleic and linolenic acids. The extra gamma linolenic acid in diet 3 did not result in a consistently significant increase in the production of arachidonic acid. The supplement of EPAnoil gave significant increases in the levels of eicosapentaenoic and docosahexaenoic acids in the body lipids.The polyunsaturated to saturated fatty acid ratio of the body lipid was increased with diets 2, 3 and 4 to about 1.0. In spite of high levels of linoleic acid, there were no adverse effects during the processing of the carcasses and the taste panel evaluation did not reveal any treatment differences.
Physico‐chemical and nutritional properties of cowpeas (Vigna unguiculata) heated under pressure
Authors: Ros Gaspar , Collins Jimmie L 
Published: October 2006

AbstractCowpeas (Vigna unguiculata (L) Walp) at four stages of maturity were heated in water at 34.5 kPa for varying times up to 40 min. All measurements except ash were affected by the stage of maturity and time of heating. Changes occurred most rapidly during the first 10 min of heating. The greenness of the most immature cowpeas was lost. The degrees of firmness of all groups differed initially but decreased rapidly during the first 5 min and more slowly thereafter. Fresh cowpeas were softened sufficiently for eating after 10 min at which time pH increased 0.65 units to pH 6.75 and acidity decreased to 0.17%. In‐vitro protein digestibility of the most mature, unheated cowpeas was 70.7% and increased to 83.4% after 10 min heating. Heating decreased the original trypsin inhibitor activity by 81.7% after 5 min and 85.9% after 10 min.
Properties of actomyosin isolated from cod (Gadus morhua) after various periods of storage in ice
Authors: Chalmers M , Careche M , Mackie I M 
Published: October 2006

AbstractNatural actomyosin was isolated from cod (Gadus morhua L) stored in ice for up to 28 days. The gelling properties, apparent viscosity, Ca2‐‐ATPase activity and component protein composition by sodium dodecyl sulphate (SDS) electrophoresis were determined for each preparation of natural actomyosin. The apparent viscosity, protease activity, trimethylamine (TMA) content and pH of the fish muscle were also determined. The results showed that the apparent viscosity and Ca2‐‐ATPase activity tended to decrease slightly during ageing of the fish in ice, whereas some of the gelling properties showed a maximum between 3 and 6 days of storage. However, there was no change in the apparent viscosity of the muscle as a whole even after the fish were considered to be stale according to the TMA values. The ratio of myosin heavy chain to actin in the actomyosin changed with the time of storage of the fish, being highest at 3 days when gelling properties were maximal and decreasing progressively thereafter.
Partial purification of horse‐specific soluble muscle proteins by immunoadsorption chromatography
Authors: Martín Rosario , García Teresa , Sanz Bernabé , Hernández Pablo E 
Published: October 2006

AbstractImmunoadsorption chromatography has been used to isolate horse‐specific soluble muscle proteins from crude horse protein extracts. Horse‐specific polyclonal antibodies against soluble horse muscle proteins immobilised on a Protein A‐Sepharose CL‐4B matrix were used to adsorb the corresponding antigens. Analysis of the crude soluble horse muscle proteins by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS‐PAGE) showed the existence of 20 protein subunits in the gel. SDS‐PAGE of the proteins recovered by affinity chromatography showed nine protein subunits, three of which were enriched after the immunopurification step. These affinity‐recovered horse‐specific soluble muscle proteins may be used as antigens in the development of monoclonal antibodies to detect and quantify horse meat in raw, unheated meat mixtures.
Rumen degradability In sacco of physically and chemically treated oat and barley grain
Authors: Pauly Thomas , Spörndly Rolf , Udén Peler 
Published: October 2006

AbstractThe effects on rumen degradation of chemical and physical treatment of oats and barley were investigated by use of the in‐sacco technique. Whole oats (75% DM) were treated with 0, 30 and 50 g NaOH, 30 g NH3 or urea per kg DM. Three different strengths of NaOH (11, 22.5 and 45% w/v) were tested at the 30 g kg−1 DM level. Oat hulls and crushed, shelled‐crushed and shelled‐whole oats were also tested, with or without addition of NaOH. Whole barley was subjected to a pearling treatment, removing 7, 11 and 18% of the DM, mainly hulls. A part of the pearled barley was also steeped in cold water for 8 h. All pearled samples were reconstituted before in‐sacco incubations. Barley was also ‘clipped’ into pieces or crushed manually, using a hammer. All samples were incubated for variable amounts of time up to 24 h (48 h for oat hulls). Oat samples were analysed for DM, NDF, ADF and lignin and barley samples for DM, NDF and starch. To compare the effects on rumen pH and ammonia‐N, two rumen fistulated cows were fed 50% hay and either 50% whole NaOH‐treated oats (30 g NaOH kg−1 DM) or crushed oats.In‐sacco results showed that whole oats treated with 3 or 5% NaOH had 24 h DM degradation of 61% and 68%, respectively, compared with 7% for the untreated oats. Extra water additions with the NaOH had no significant effect. Shelled oats were degraded more (85%) at 24 h than whole oats treated with NaOH (max 68%). NH3 (30%) or urea (22%). Alkali treatment had no additional effect on the shelled oats. Crushing gave the most rapid degradation for both whole and shelled oats. However, treatment with NaOH after crushing reduced degradation. Only 10% DM of the hulls were degraded at 48 h, but treatment with 5% NaOH increased this value to 55%.In the rumen study, mean rumen pH was similar for both diets, but pH variation was smaller and ammonia level consistently higher after feeding NaOH‐treated oats.Increasing the pearling intensity of the barley improved starch disappearance at 24 h from 45% to 83%. Steeping further enhanced disappearance by an average of 10 percentage units. Clipping gave a degradation very similar to the highest pearling intensity.
Effect of including barley or molassed sugar beet feed in grass silage diets on their digestion by cattle and sheep
Authors: Rooke John A , Rymer Caroline , Maya Faisal M , Armstrong David G 
Published: October 2006

AbstractThe objective of the experiment was to compare the digestion of barley, a starch‐based feedingstuff, with molassed sugar beet feed (SBF), a high‐fibre, sugar‐containing feedingstuff, when fed to cattle and sheep receiving silage.There were between‐species differences in rumen measurements. Sheep had higher mean daily rumen ammonia‐N concentrations; the molar proportions (mmol mol−1 total rumen volatile fatty acids) of propionic acid were higher and those of n‐butyric acid lower in sheep than in cattle.The feeding of barley was associated with increased rumen populations of protozoa and increased rumen ammonia‐N concentrations compared with the feeding of SBF.There were no significant differences between the diets fed in whole tract or rumen digestion of organic matter or nitrogen. However, feeding SBF tended to increase the quantities of non‐ammonia‐N and microbial N entering the small intestine daily: feeding barley did not improve N flow to the small intestine.
Fatty acid composition of 20 lesser‐known Western Australian seed oils
Authors: Rao K Sundar , Sino D 
Published: October 2006

AbstractThe fatty acid composition of the seed oils of Compositae (eight species), Proteaceae (four species), Begoniaceae (one), Boraginaceae (one), Euphorbiaceae (one), Liliaceae (one), Meliaceae (one), Rhamnaceae (one), Sapindaceae (one) and Stylidaceae (one) were qualitatively and quantitatively determined by a combination of thin layer chromatography and gas liquid chromatography. The seeds contained oil in the range 1.6‐37.7% (on a dry basis). Unusual fatty acids were not found. The major fatty acids were oleic and linoleic in all the species of seed oils except one (Phyllanthus calycinus) in which linolenic acid was the major component.
Comparative study of the nutritive value of casein heated by microwave and conventionally
Authors: Jonker Diana , Penninks André H 
Published: October 2006

AbstractThe objective of this study was to compare the net protein utilisation, digestibility and biological value of casein solution heated by microwave or conventionally, ie on an electrically heated plate. Portions (500 ml) of an aqueous solution of casein (100 g litre−1) were heated to a temperature of 80°C and subsequently kept at 80± 5°C for 2 min. The heating times of microwave and conventional heating were the same. Additional portions were subjected to a so‐called abused treatment consisting of repeating the normal microwave or conventional heat treatment three times. Next, the nutritive value of heated and unheated casein was determined in a 10‐day feeding study with Wistar rats. The net protein utilisation, digestibility and biological value of unheated casein were 61.1, 100 and 61%, respectively. Comparable values were obtained for casein heated by microwave or conventionally. These results did not therefore indicate any decrease in nutritive quality of the protein by microwave heating or conventional heating under simulated household conditions.
Chemical composition and protein quality of newly released groundnut (Arachis hypogaea L ) cultivars
Authors: Jambunathan Ramamurthi , Gurtu Santosh , Raghunath Kooram , Kannan Seetha , Sridhar Rudravarapu , Dwivedi Sangam L , Nigam Shyam N 
Published: October 2006

AbstractFive groundnut (Aruchis hypogueu L) cultivars developed by the International Crops Research Institute for the Semi‐Arid Tropics (ICRISAT) and two local cultivars as controls were grown in post‐rainy and rainy seasons at Patancheru, India. They were analysed for their proximate composition, minerals and trace elements, amino acid composition, true protein digestibility (TD), biological value (BV), net protein utilisation (NPU), and protein efficiency ratio. One‐hundred seed mass, protein content and TD were significantly higher in the post‐rainy season while starch, sugars, BV and NPU were significantly higher in the rainy season. Post‐rainy cultivars exhibited higher concentrations of potassium, calcium, iron and several essential and non‐essential amino acids. TD of blanched groundnut was better than that of the whole seeds. The composition and protein quality of ICRISAT cultivars were comparable to those of the controls.
Lignification of switchgrass (Panicum virgatum) and big bluestem (Andropogon gerardii) plant parts during maturation and its effect on fibre degradability
Authors: Jung Hans‐Joachim G , Vogel Kenneth P 
Published: October 2006

AbstractFive cultivars of switchgrass (Panicum virgatum L) and four cultivars of big bluestem (Andropogon gerardii Vitman) were harvested at vegetative, boot and heading stages of maturity. Leaf and stem fractions were analysed for detergent fibre composition and 48‐h ruminal in‐vitro degradability, ester‐ and ether‐linked non‐core lignin phenolic acids, and core lignin composition. Big bluestem leaves contained more neutral detergent fibre than switchgrass, but general composition of the fibre did not differ. Stem fibre of switchgrass had relatively lower levels of cellulose and lignin at the vegetative stage than observed in big bluestem. Esterified and etherified p‐coumaric and ferulic acid concentrations were generally higher in switchgrass plant parts. Yield of nitrobenzene oxidation products from core lignin was greater for switchgrass leaves, but very little difference in composition was noted. Leaf tissue contained lower concentrations of all lignin components than stems. Maturation resulted in increased total lignification, but all components did not respond in the same manner. Variation for all measures of lignification seemed to be as great within species as between the grass species. Degradability of fibre declined with maturation. The only species difference was that switchgrass fibre was more degradable at the vegetative stage. Relationships between lignification and fibre degradability were in agreement with some, but not all, previously reported relationships. Concentration of core lignin was only a significant predictor of fibre degradability when the relationship was examined across maturity stages. Within a stage of maturity, lignin composition was more closely related to fibre degradability than was concentration. However, the best predictors of fibre digestibility differed among species, plant part and maturity.
Apparent inhibition to digestion by lignin in normal and brown midrib stems
Authors: Thorstensson Elisabet M G , Buxton Dwayne R , Cherney Jerome H 
Published: October 2006

AbstractLignin, a cell wall component, limits digestibility of plant cell walls. Brown midrib (bmr) mutants of forages have lignin with altered chemical composition compared with their normal counterparts. The objectives of this study were to determine if bmr lignin is more inhibitory to digestion than is normal lignin and if bmr has a consistent effect on rate of digestion across species and environments. Extent and rate of in‐vitro cell wall digestion of normal and bmr stems of sorghum (Sorghum bicolor (L) Moench, two comparisons), millet (Pennisetum americanum (L) Leeke) and maize (Zea mays L, two comparisons) were determined. Samples were incubated in rumen fluid, and data were fitted with a first‐order, nonlinear model to estimate concentrations of potentially digestible neutral detergent fibre (PDNDF), digestion rate of PDNDF, concentration of indigestible residue (IR), and lag time before digestion. The NDF, acid‐detergent fibre (ADF), and acid‐detergent lignin (ADL) analyses were conducted sequentially on undigested samples. The IR: ADL ratio was 37% greater for bmr than for normal plants, which indicates that bmr lignin inhibits digestion more than normal lignin per unit of lignin. Digestion rate of PDNDF was faster in bmr than in normal counterparts in one of the two sorghum comparisons (difference of 59%) and in the millet comparison (difference of 27%), but in neither maize comparison. The bmr mutants were lower than normal genotypes in NDF (9%) and ADL (47%) concentrations. The PDNDF concentration was 19% greater for bmr than for normal lines. Thus, decreased lignin concentration in bmr mutants increased the extent of NDF digestion but did not consistently increase the rate of digestion.
Physiological studies on the solid‐state quinoa tempe fermentation, using on‐line measurements of fungal biomass production
Authors: Peñaloza Walter , Davey Christopher L , Hedger John N , Kell Douglas B 
Published: October 2006

AbstractA quantitative approach to the on‐line measurement of fungal biomass, based on the biomass‐dependent changes in electrical capacitance at 0.30 MHz, was exploited to optimise the solid‐substrate tempe fermentation of Chenopodium quinoa Willd by Rhizopus oligosporus Saito. Variables including the mould strain, the initial pH, the inoculum density and the substrate moisture content influenced the mycelial development and quality of quinoa tempe prepared in petri dish fermentation units. It was found that R oligosporus isolate UCW‐FF8001 at an inoculation density of 3.3 × 104 colony forming units per gram of quinoa substrate at 620 g kg−1 moisture content yielded both the highest biomass and the best quality tempe.
Effect of aqueous ethanol washing on the physicochemical and functional properties of safflower (Carthamus tinctorius) seed proteins
Authors: Tasneem Razia , Prakash V 
Published: October 2006

AbstractDefatted safflower seed flour was deliganded by repeated extraction with 750 ml litre−1 ethanol. This reduced the colour/ligand concentration to less than 1% of the original concentration. As a result of this the protein concentration increased from 585 to 686 g kg−1 after deliganding. The proteins from the deliganded flour comprised four protein fractions, as observed from the gel filtration profile and sedimentation velocity pattern. However, the polyacrylamide gel electrophoretic pattern indicated six protein bands. Functional properties such as bulk density and water absorption capacity increased after deliganding. The fat absorption, emulsification and foaming properties showed a decreasing trend as a result of deliganding.
Thermal stability of black turtle soup bean (Phaseolus vulgaris) lectins
Authors: Bonorden William R , Swanson Barry G 
Published: October 2006

AbstractA method for determining the thermal stability of porcine thyroglobulin (PTG)‐binding lectins in whole black turtle soup beans (Phaseolus vulgaris L) is described. The procedure utilises PTG‐Sepharose affinity chromatography and the Folin‐Ciocalteau protein assay.The majority of lectin activity in whole black turtle soup beans was destroyed by heating presoaked beans at 97.8°C for 10 min whereas unsoaked beans required 20 min of heat treatment at 97.8°C. Residual lectin activity was eliminated by thermally processing the presoaked and unsoaked beans for 25 and 50 min at 97.8°C, respectively. Thermal inactivation of the lectin in the whole seed is a biphasic, first‐order reaction mechanism.Lectin‐rat intestinal epithelial cell binding studies indicated the presence of a second lectin in the BTS albumin protein fraction. The lectin lacked an affinity for PTG and was inactivated by heating unsoaked whole beans for 50 min at 97.8°C.
Trimethylamine N‐oxide demethylase (TMAO‐ase) of saithe (Pollachius virens) Kidney: A study of some physicochemical and enzymic properties
Authors: Joly Agnes , Cottin Patrick , Han‐Ching Luçay , Ducastaing André 
Published: October 2006

AbstractTMAO‐ase is an enzyme of great economic significance in the fish industry since, even below the freezing point, it can produce large amounts of formaldehyde. During frozen storage the resulting formaldehyde‐protein interactions induce deleterious effects on the functional properties of frozen fish minces. Knowledge of the structural and enzyme properties is incomplete at present and produces certain ambiguities. A new procedure for extracting TMAO‐ase from saithe kidney (Pollachius virens (L.)), using a non‐denaturing detergent, has been developed. Subsequent anion exchange chromatography separated three independent enzyme fractions, differing mainly in their isoelectric points (5.0, 4.5 and 4.1). The three fractions revealed identical pH optima for activity (pH = 5.10), affinity constants (12 mM) and activation energies (4 kcal mol−1). However, differences were observed concerning some of their physicochemical properties such as T1/2 denaturation and spectrophotometric characteristics (unusual absorption at λ = 258 nm, related to the presence of DNA fragments). From a structural point of view, as evidenced by the elution profiles, TMAO‐ase activity seems to be constituted of high MW protein groups (20 × 106 and 2 × 105) closely associated with mixed micelles of phospholipids.
Proteinase inhibitors of redgram (Cajanus cajan)
Authors: Mulimani Veerappa H , Paramjyothi S 
Published: October 2006

AbstractProteinase inhibitory activity of 35 varieties of redgram (Cajanus cujun L) was determined. Chymotrypsin inhibitory activity was more pronounced than trypsin inhibitory activity in all redgram varieties tested. Both trypsin and chymotrypsin inhibitory activities were found to be markedly reduced on germination.