bluuebunny/crossref_metadata_2025_split huggingface dataset:
Yield, nitrate levels and sensory properties of spinach as influenced by organic and mineral nitrogen fertiliser levels
Authors: Maga Joseph A. , Moore Frank D. , Oshima Nagayoshi 
Published: November 2006

AbstractSpinach was fertilised at two levels of nitrogen, 140 kg/ha (x) and 420 kg/ha (3x), using split applications of ammonium sulphate and dried blood as nitrogen sources. A single application of ammonium sulphate (x) 19 days prior to harvest was also tested. A no‐nitrogen control was also employed. The x rate of mineral nitrogen produced statistically the same yield as the 3x organic source but at a lower tissue nitrate level. The 3x mineral fertiliser produced both the highest yield and nitrate concentration. Excluding late fertiliser application, nitrate levels were closely related to yield and dependent upon rate of nitrogen availability from each of the two sources. Late application of mineral nitrogen did not increase yield over a no‐nitrogen application control, but resulted in an eight‐fold increase in tissue nitrate. Triangle taste panels demonstrated significant differences in raw, cooked, and frozen samples when comparing the no‐nitrogen application against both the 3x organic and mineral nitrogen applications and the late mineral application. No significant sensory differences resulted between organic and mineral fertilisers at either application level. Colour measurements revealed that higher nitrogen application darkened colour. Organic sources gave darker colours than corresponding mineral fertiliser levels. Late application of mineral nitrogen resulted in the darkest colour. Gas–liquid chromatography headspace scans demonstrated that increasing nitrogen rates from x to 3x approximately doubled total peak area. No qualitative differences were noted. Late application of mineral fertiliser resulted in a headspace scan similar to those obtained at the 3x nitrogen rates.
Efficiency of bacterial protein synthesis in the rumen of sheep receiving a diet of sugar beet pulp and barley
Authors: Chamberlain David G. , Thomas Philip C. , Wilson Agnes G. 
Published: November 2006

AbstractEight sheep fitted with both rumen and duodenal re‐entrant cannulae were used to investigate the digestion of a diet consisting of 60% molassed sugar beet pulp and 40% ground barley. Molar proportions of acetic acid in the rumen varied from 55 to 66%, of propionic acid from 15 to 26% and of butyric acid from 12 to 19%. On average, 69.1 ± 1.2% of the dietary organic matter was digested in the rumen and 89.9 ± 0.4% in the whole digestive tract. Corresponding figures for gross energy were 64.4 ± 1.4% and 87.4 ± 0.4%, for cellulose 82.8 ± 1.4% and 86.3 ± 0.8% and for α‐linked glucose polymers were 91.6 ± 0.9% and 100 ± 0%. There were only small differences in the extent of digestion of these constituents in the rumen between animals and the mean production of total short‐chain fatty acids was 55.5 ± 1.6% of the digestible energy.The mean daily amount of nitrogen entering the duodenum was 11.1 ± 5.1% greater than the dietary intake and the apparent digestibility of nitrogen was 76.7 ± 1.0%. Calculation of bacterial protein using α‐±‐diaminopimelic acid as a marker, indicated that bacterial protein constituted about 80% of the total protein entering the duodenum and that the average efficiency of rumen protein synthesis was 14.31 ± 0.75 g crude protein/100 g OM “disappearing” in the rumen. With the exception of one animal in which the rumen ammonia concentration was especially high, the efficiency of protein synthesis varied between animals over only a narrow range and there was no evidence that efficiency was influenced by variation in the pattern of fermentation in the rumen.
Nutritive value to the growing pig of deoiled liquefied herring offal preserved with formic acid (fish silage)
Authors: Whittemore Colin T. , Taylor Alexander G. 
Published: November 2006

AbstractDeoiled herring silage contained an average of 17.6% dry matter (DM) and per 100 g DM: 1.86 MJ GE, 12.1 g N, 5.5 g available lysine and 3.7 g oil. The apparent digestibility coefficients for growing pigs of gross energy (GE) and nitrogen (N) for a diet containing 25% herring silage DM and 75% barley meal DM were 0.83 and 0.91, and the efficiency of retention for digested N was 0.42. The digestible energy (DE) value for the deoiled herring silage was 17.9 MJ DE/kg DM and the digestible nitrogen (DN) value was 119 g DN/kg DM.
The temperature coefficient of beef ageing
Authors: Davey C. Lester , Gilbert Kevin V. 
Published: November 2006

AbstractA study has been made of the effect of holding temperature on the ageing of beef sternomandibularis muscle. Ageing rate increased exponentially up to 40°C, rose more slowly to a maximum at 60°C, and then decreased sharply to approach zero at 75°C. The temperature coefficient of ageing was 2.4 and was constant over the range 0–40°C. This high Q10 was reflected in the high positive enthalpy of activation, (61.5 kJ). The extent of ageing was also sensitive to holding temperature; maximal extent of ageing was achieved up to ∼60°C, above this, the extent fell to a minimum at ∼65°C, despite the fact that the initial ageing rate at this temperature was still quite high.
Localised occurrence of N‐nitrosopyrrolidine in fried bacon
Authors: Patterson Ronald L. S. , Taylor Alexander A. , Mottram Donald S. , Gough Terry A. 
Published: November 2006

AbstractExperiments have been carried out in which bacon rashers were fried to a final temperature of 140°C either whole or after division into lean, fat and rind. Where rashers were fried whole, similar levels of N‐nitrosopyrrolidine were found in the lean, fat, rind and exuded fat of individual bacon sides, although there was up to a ten‐fold difference between bacon from different sides. When the lean, fat and rind were fried separately, the N‐nitrosopyrrolidine was found almost exclusively in the residual fatty tissue and the exuded fat, with only just detectable quantities being found in the lean and rind of a few samples.
Effect of nitrogen source on oxalate accumulation in Setaria sphacelata (cv. Kazungula)
Authors: Roughan P. Grattan , Warrington Ian J. 
Published: November 2006

AbstractSetaria sphacelata (cv. Kazungula) was grown under controlled environment conditions on sand provided with mineral nutrient solutions containing nitrate, ammonium, urea, or nitrate plus ammonium as sole nitrogen sources. Growth in urea or ammonium resulted in small but significant decreases in oxalate concentrations of foliage compared with growth in nitrate, but nitrogen source had little effect on plant growth rates. Similar levels of potassium and total nitrogen were found in foliage from all treatments. Nitrate concentration was highest in leaves of plants supplied nitrate plus ammonium and lowest in leaves of plants supplied only ammonium as the nitrogen source. Nitrate reductase activity was virtually absent from new fully expanded leaves from all treatments, but readily detectable in young regrowth when highest activities were associated with the nitrate plus ammonium treatment and lowest with ammonium alone.Leaves continued to accumulate oxalate after reaching maturity and it is considered that anions other than nitrate must be responsible for the cation excess which prompts the synthesis of this oxalate.No diurnal variation in oxalate content of controlled environment or field grown Setaria sphacelata was observed.
Batch dry rendering: The influence of controlled processing conditions on the quality of meat meal prepared from sheep stomachs
Authors: Bremner H. Allan 
Published: November 2006

AbstractA series of meat meals was prepared from the one type of offal material, sheep stomachs, by batch dry rendering in a model cooker. The meals, designated normal cook (NC), overcooked (OC), rapidly cooked (RC), normal cook with added glucose (GC) and spoilt offal cook (SC), were evaluated as protein supplements by chick growth tests in rations based on wheat and skim milk powder. A control ration (CR) and one incorporating a commercial meat and bone meal (MR), were also included for comparison. No significant differences in weight gain were evident within replicate batches or between treatments NC, GC, OC and RC. Feed conversion ratio (FCR) did not differ significantly within replicate batches NC, OC and RC. A low weight gain and high FCR was given by SC. Weight gain did not vary significantly with feed intake.A significantly higher weight gain and lower FCR was given by CR whilst the lowest weight gain and highest FCR were given by MR, whose results were comparable only with meal from spoilt offal. Available lysine values (ALV) did not show significant decrease in the OC batches, but were lower in the GC batches. These results show that the nutritional value of meat meal is not adversely affected by varying the time of cooking from 1 to 2 1/4 h, by severe overprocessing or by addition of glucose, but that gross spoilage will decrease the nutritive value.
Enzymatic determination of butane‐2,3‐diol in wines
Authors: Muraki Hiroyuki , Masuda Hiroshi 
Published: November 2006

AbstractButanediol is first oxidised to acetoin by butane‐2,3‐diol dehydrogenase from a strain of Sarcina, in the presence of NAD+ and an excess amount of 2,6‐dichloro‐phenol‐indophenol at an alkaline pH. Then the acetoin formed is reduced back to butane‐2,3‐diol by the same enzyme in an acidic condition, and NADH thereby oxidised is measured spectrophotometrically. Direct measurement of NADH formation in the first reaction, oxidation of butane‐2,3‐diol, has not yet been successful. Colorimetric measurement of the reduction of 2,6‐dichlorophenol‐indophenol was also unsuccessful. Ethanol in sample solutions should have been removed by evaporation before the enzymatic oxidation. Presence of acetoin caused no difficulty in the oxidation of butane‐2,3‐diol, but made it necessary to correct the measured values for the original acetoin contents. The isomers of butane‐2,3‐diol present in wines have been reported to be D(‐) and meso, on both of which the butane‐2,3‐diol dehydrogenase from Sarcina appears to be able to act. The butane‐2,3‐diol contents of some Japanese commercial wines were determined by this enzymatic method. Concentrations ranged from 324 to 768 mg/litre.
Changes in some nitrogenous constituents of potato tubers during aerobic autolysis
Authors: Davies Anthony M. C. , Laird William M. 
Published: November 2006

AbstractPotato tubers of four cultivars were ground and allowed to undergo aerobic autolysis. Tubers were fractionated before and after autolysis, and distributions of dry matter, N and of free and bound amino acids measured. “Chemically available lysine” and chlorogenic acid were also determined. Extent of “enzymic browning” correlated with loss of free tyrosine but not with “chemically available lysine” content. This last may have been influenced by enzymic oxidation of chlorogenic acid. Losses of S‐containing amino acids were observed. Free 4‐aminobutyric acid increased and free glutamic acid decreased, suggesting α‐decarboxylation of the latter.
Influence of glucosinolates and native enzymes on the nutritional value of low‐glucosinolate rapeseed meal
Authors: Josefsson Egon , Uppström Bengt 
Published: November 2006

AbstractThis study attempted to find out whether the low content of glucosinolates in the seed of the rapeseed cultivar Bronowski significantly affects the nutritional value of the seed meal. Glucosinolates were extracted from unheated meal with cold acetone, a process giving rise to only a slight inactivation of enzymes. Mice fed with a diet containing this meal as the protein source showed similar growth, feed intake and protein efficiency ratio to mice fed with heat‐treated meal. When glucosinolates were added to the acetone‐extracted meal, bringing them to about the same amount as before the acetone extraction, the growth response of the mice was as poor as that of mice fed with unheated, unextracted meal. Thus, even such low amounts of glucosinolates as found in Bronowski seed meal significantly affect the nutritional value of the diet as long as the appropriate enzymes are present. Besides myrosinase, other enzymes influencing the hydrolysis of glucosinolates appear to exist in the meal.
A survey of fish products for volatile N‐nitrosamines
Authors: Iyengar Jagannath R. , Panalaks Thavil , Miles Walter F. , Sen Nrisinha P. 
Published: November 2006

AbstractA study was undertaken to determine the levels of nitrate, nitrite and volatile N‐nitrosamines of various fish products (halibut, salmon, cod, sole, ocean perch, scallops). The samples were analysed for five volatile nitrosamines, namely dimethyl‐nitrosamine (DMN), diethylnitrosamine (DEN), dibutylnitrosamine (DBN), nitrosopyrrolidine (NPyr) and nitrosopiperidine (NPip), all of which are potent carcinogens. Both gas–liquid chromatographic (Coulson electrolytic conductivity detector, pyrolytic mode) and thin‐layer chromatographic methods were used for estimating the levels of nitrosamines. The average level of nitrate was 8 part/106 (range 0–94 parts/106), and nitrite was present in traces only. Traces of DMN (3–12 parts/109) were found in some uncooked (raw) fish. Increased levels of DMN (3–18 parts/109) and traces of DEN (4–14 parts/109) were observed after baking and frying, indicating formation of these compounds during cooking. None of the samples contained DBN, NPyr or NPip. In 10 out of 15 samples the identities and levels of DMN and DEN were confirmed by gas liquid chromatography–high resolution mass spectrometry.
Characterisation of induced high protein and high lysine mutants in barley
Authors: Balaravi Sekhara P. , Bansal Hukam C. , Eggum Bjørn O. , Bhaskaran Sridhara 
Published: November 2006

AbstractTwo barley mutants, named Notch‐1 and Notch‐2, possessing elevated protein and lysine were chemically characterised and compared with Hiproly (CI 3947). The increased level of lysine and other essential amino acids in the mutants were a consequence of a substantial reduction in the prolamin fraction with a simultaneous increase in the salt‐soluble fraction. Increased embryo/endosperm ratio in the mutants also contributed towards changes in amino acid composition. The Notch mutants were superior to both NP‐113 (parent) and Hiproly with regard to the chemical score for lysine and the biological value.
Composition of the product of algal culture in the liquid phase of animal slurry
Authors: Garrett M. Kerry , Strain John J. , Allen Marion D. B. 
Published: November 2006

AbstractThe composition of the product of algal culture in the liquid phase of slurry has been examined. The material consists of cells of the cultured alga (Chlorella vulgaris) together with those of the endogenous microbial community, and contains approximately 42% true protein, 23% carbohydrate, 16% lipid and 9% nucleic acid. The protein is deficient in the sulphur amino acids but rich in lysine. The latter feature appears to be related to the presence of hexanoic acid in slurry. The endogenous microorganisms do not make a significant direct contribution to the composition of material harvested after algal culture. Light and temperature have only slight effects upon composition of the harvested material.
A kinetic study of the bisulphite reduction of methionine sulphoxide to methionine
Authors: Snow John T. , Finley John W. , Kohler George O. 
Published: November 2006

AbstractThe rates of reduction of methionine sulphoxide to methionine by aqueous bisulphite solutions were measured by n.m.r. spectroscopy. The reaction was shown to follow overall second‐order kinetics, being first‐order with respect to methionine sulphoxide and first‐order with respect to bisulphite anion. The reduction was shown to have a strong pH dependence, reaching a maximum rate at pH 2.9. The pH‐rate profile has been related to the concentrations of bisulphite anion and protonated methionine sulphoxide and to the ionic state of methionine sulphoxide. A mechanism consistent with these results is proposed. An energy of activation of 14.1 kcal/mole was obtained for the reaction. These reductions are proposed to have important nutritional implications.
Utilisation of press water from brewer's spent grains
Authors: Finley John W. , Walker Charles E. , Hautala Earl 
Published: November 2006

AbstractBrewer's spent grain press water contains 3% solids, half of which can be removed by centrifugation. The clarified press water (CPW) obtained can be recycled to recover significant quantities of fermentable material. The beers obtained from adding CPW at 5, 10, and 20% levels to wort prior to boiling were judged indistinguishable from the control beer. This process constitutes an efficient recovery of soluble solids, saves water, and eliminates a serious water‐pollution problem. Drying the sediment from centrifugation yielded a tan powder containing 50–55% protein which had a PER of 1.22 (casein 2.5). When this protein concentrate (PC) was extruded in combinations with soy, gluten, and/or wheat flour, it gave products that were suitable for extending hamburger meat. When it was used in cookies, (biscuits), the cookie spread and the quality of the top grain of the cookie was decreased. In bread, the PC increased the water absorption of the dough and substantially decreased overall bread quality.
The automated determination of carbohydrate. Development of a method for available carbohydrates and its application to foodstuffs
Authors: Hudson Geoffrey J. , John Peter M. V. , Bailey Barbara S. , Southgate David A. T. 
Published: November 2006

AbstractAn automated procedure, using p‐hydroxybenzoic acid hydrazide as the colour reagent, for the determination of carbohydrate in solution is described. The method is applicable to the determination of available carbohydrate in foodstuffs. The results of analysis of some foods are given, and compared with values obtained by a manual procedure.
The effect of rations containing raw peanuts on the eating quality of broilers
Authors: Offiong Samuel A. 
Published: November 2006

AbstractA study was made of the effect of feeding diets containing 5, 10 and 12.5% raw peanuts on the flavour of broilers. Cobbs broiler chicks were grown to 10 weeks of age, oven roasted and subjected to a taste panel for quality evaluation. There was no significant flavour difference between the birds raised on the experimental rations and the control group which was raised on a commercial type diet. Raw peanuts with their high oil content can be used in the diet of broilers up to 12.5% of the diet without imparting an off flavour to the meat.
Scombroid poisoning. Isolation and identification of “saurine”
Authors: Foo Lai Yeap 
Published: November 2006

AbstractA number of samples of fish which were involved in allergy‐like food poisoning incidents were examined for the presence of “saurine”, a toxin reported to be the causative agent in scombroid poisoning. Chromatograms of extracts developed in acidic solvents showed two distinct areas which possessed vagal stimulating activity with guinea pig ileum. Both these areas contained histamine and this suggests that “saurine” is a histamine salt.
The utilisation of the phosphorus in spent bone charcoal by young wether sheep
Authors: Fishwick Graham 
Published: November 2006

AbstractSpent bone charcoal from a sugar refinery was compared with dicalcium phosphate as a source of phosphorus for young sheep given a low phosphorus diet. The apparent digestibility of both forms of phosphorus was similar. Dicalcium phosphate and spent bone charcoal supplementation resulted in positive phosphorus retentions of +0.61 and +0.90 g P/day respectively compared with a daily loss of −0.29 g P/day for the low phosphorus diet. Both forms of phosphorus addition increased blood phosphorus concentrations.
Triglyceride composition of tea seed oil
Authors: Sengupta Chandana , Sengupta Anupam , Ghosh Amitabha 
Published: November 2006

AbstractFatty acid and triglyceride compositions of the seed oil of Thea sinensis (tea seed oil) of Indian origin have been determined by combination of techniques of low temperature crystallisation, spectrophotometry, pancreatic lipase hydrolysis, thin‐layer chromatography, gas–liquid chromatography and densitometry. Percentages of individual fatty acids were found to be: palmitic, 17.8; stearic, 3.0; oleic, 59.9; linoleic, 18.0. Triglyceride composition was calculated from the fatty acid compositions of the native oil and of the monoglycerides produced from it by pancreatic lipase hydrolysis. The oil is composed of 0.7, 11.1, 41.9 and 46.3% GS3, GS2U, GSU2 and GU3 respectively. Prominent features of the oil is its content of 11.6, 21.4 and 22.0% dioleolinolein, triolein and dioleopalmitin respectively.
Menhaden body lipids: Details of fatty acids in lipids from an untapped food resource
Authors: Ackman Robert G. , Eaton Catherine A. , Hingley Joyce H. 
Published: November 2006

AbstractMenhaden are utilised almost exclusively for fish meal production. The depot fat is concentrated in the bodies. In anticipation of developments in deboned or minced fishery products menhaden body lipids have been recovered and separated into polar and triglyceride fractions for detailed fatty acid study. The original lipid contains about 30% long‐chain polyunsaturated fatty acids and could be nutritionally beneficial if protected from autoxidation. A simple petroleum ether extraction removes essentially the same material as found in oil from reduction of whole fish but leaves half the original lipid in the fish.
The trigger for PSE condition in stress‐susceptible pigs
Authors: Cheah K. S. , Cheah A. M. 
Published: November 2006

AbstractTightly coupled mitochondria from M. longissimus dorsi (LD) muscle of different breeds of pigs showed variations in the rate of Ca2+ efflux during anaerobiosis. The initial fast efflux rate of Ca2+ could be used to relate the stress‐susceptibility of the pigs used. Mitochondria from LD muscle of stress‐susceptible (SS) Pietrain and Poland China pigs showed an anaerobic rate of Ca2+ efflux twice that of stress‐resistant (SR) Large Whites. Mitochondria from crossbreds (Large White x Saddleback) showed a Ca2+ efflux rate intermediate between that of purebred SS and SR pigs. Halothane enhanced the rate of Ca2+ efflux only in SS pigs, and this effect could be eliminated by MgCl2. The marked difference in the rate of Ca2+ efflux between SS and SR pigs, and the enhancement in the rate of Ca2+ efflux by halothane only in SS pigs, offers an ultimate explanation for the formation of PSE (pale, soft and exudative) muscle and malignant hyperthermia in SS pigs. The excess Ca2+ liberated from mitochondria of SS pigs is postulated to be the trigger for PSE meat and also the case of malignant hyperthermia.
Tissue concentrations of chloramphenicol after intramuscular injection in pigs
Authors: Fabiansson Stefan , Nilsson Torsten , Bäckström Jörgen 
Published: November 2006

AbstractTissue concentrations of chloramphenicol in pigs have been studied at 3, 6, 18, 72, and 168 h after intramuscular administration of chloramphenicol at a dosage of 20 mg/kg body weight. The determination of chloramphenicol concentrations has been performed by a biological method as well as by gas chromatography. The biological method proved to be insufficient for the demonstration of tissue residues of chloramphenicol after intramuscular administration in pigs at current dosage. Using gas chromatography a maximum mean concentration of approx. 3 μg/g was demonstrated in the muscle tissues at 3 and 6 h postinjection. Three and 6 days after the injection of chloramphenicol, the tissue concentration was slightly lower than 0.05 μg/g. A minimum period of 3 days withdrawal between injection of chloramphenicol in pigs and slaughter is recommended.