bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of feeding greened potatoes on different visceral organs and blood plasma of rabbits
Authors: Azim Atiya , Shaikh Hilal A. , Ahmad Rafiq 
Published: October 2006

AbstractRabbits fed on greened potatoes became dull and showed reduction in body weight after 30 days of feeding. They had comparatively enlarged livers and also showed a significant difference in relative size of heart. Blood samples collected from these animals after 30 days showed an increase in the concentration of cholesterol and sugars in blood plasma and a decrease in protein. Plasma electrolytes showed an increase in Ca2+ and a decrease in Na+ and K+. There was a decrease in protein content of the liver, kidney, heart and intestine. The glycogen content of liver and kidney was also decreased though glycogen concentration increased in heart tissue. Cholesterol levels were increased in each of these organs. There was a decrease in Ca2+ content in the four organs but K+ content was significantly increased in kidney and intestinal muscles though its concentration was decreased in liver and heart muscles. Na+ content significantly increased in the heart muscles but decreased in other organs. These findings illustrate the toxic nature of the glycoalkaloids in greened potatoes.
The extractability of winged bean (Psophocarpus tetragonolobus) seed trypsin inhibitors
Authors: Tan Nget‐Hong , Lowe S. H. Eunice , Iskandar Mohd 
Published: October 2006

AbstractThe extractability of winged bean (Psophocarpus tetragonolobus) seed trypsin inhibitors by aqueous salt solution varies with pH as well as the ionic strength of the extraction medium. With a high ionic strength extraction medium, the extractability of the seed trypsin inhibitors increases with rising pH. With a low ionic strength extraction medium, however, a region of minimum extractability of trypsin inhibitors was observed at pH 4. At pH above 7, the same maximum amount of trypsin inhibitors (1.47 million inhibitor units (i.u.) per 100 g of seed meal) was extracted with both high and low ionic strength extraction media. The solution characteristics of winged bean seed proteins exhibited similar trends. Ninety‐five per cent of the extracted seed trypsin inhibitors could be precipitated from 30–70% saturated ammonium sulphate solutions. The winged bean seed trypsin inhibitors isolated by ammonium sulphate fractionation lost all inhibitory activity when heated at 100°C for 10 min at alkaline pH.
Simultaneous lipolytic and oxidative changes in turkey meat stored at different temperatures
Authors: Sklan D. , Tenne Z. , Budowski P. 
Published: October 2006

AbstractSamples from turkey breast and thigh muscle were taken from freshly slaughtered birds under sterile conditions and stored at 37, 4 or −18°C for up to 24 months. Changes in lipid fractions, fatty acids compositions and oxidised products were determined at intervals. Lipolysis of phospholipids was observed at 37 and at 4°C and to a small extent at −18°C, with little change in triglyceride levels. Free fatty acid levels in general increased as phospholipids decreased. Oxodienes and conjugable oxidation products increased with time of storage, the latter products being negatively correlated with phospholipid concentrations. Changes in the ratio of tetraene to triene conjugated oxidation products formed indicated that some preferential oxidation of fatty acids more unsaturated than linoleic acid was occurring initially and this was followed by an increase in the proportion of dienes being oxidised. Both lipolysis and oxidation were faster in thigh than in breast muscle (P< 0.01) in the stored meat and in in‐vitro systems. It is concluded that lipolysis and oxidation interact in the degradation of lipids during storage of turkey meat.
Organic acids, biochemical oxygen demand and chemical oxygen demand in the soluble fraction of piggery slurry
Authors: Williams Adrian G. 
Published: October 2006

AbstractClose, largely linear, relationships were found between volatile fatty acids (VFA) determined by gas chromatography, total organic acids (TOA) determined colorimetrically, biochemical oxygen demand (BOD5) and chemical oxygen demand (COD) in the soluble fraction of piggery slurries. Samples were taken from untreated and aerobically‐treated slurries. All correlations were significant at P=0.001, with values of r ranging between 0.88 for the correlation of VFA and COD, to 0.97 for the correlation of TOA and BOD5. VFA accounted for up to 69% of BOD5 and 55% of COD. It is suggested that organic acids could replace soluble BOD5 in some situations, since the correlations were good. Prediction of COD from organic acids, or BOD5 from COD, were less accurate, particularly when concentrations were low, since COD contains a biologically inert fraction, which varies with storage. Soluble organic nitrogen was not useful in predicting BOD5 or COD, correlating only at P=0.02.
Ammonia‐treated vermiculite–an efficient controlled‐release nitrogenous fertiliser for a variety of crops
Authors: Scott Norman M. , Fraser Anthony R. , Russell James D. 
Published: October 2006

AbstractThe flake size of ammonia‐treated vermiculite (ATV) controlled the release of ammonium ions to plants, the smaller the flake the more rapid the release. Nitrogen released from fine ATV (0.25–0.5 mm) produced a yield of oats superior to that obtained using either ammonium nitrate or ammonium sulphate; it also gave a 10% greater oven‐dry weight of potatoes than did either ammonium nitrate or IBDU, the slow‐release N fertiliser, and 7% greater than sulphur‐coated urea. Coarse ATV (2.8–4.0 mm) gave significantly smaller yields of oats and potatoes than did any of the other N fertilisers. With ryegrass, the slower release of N from the coarse ATV gave three relatively uniform intermediate yields over the season compared with two high and one low with ammonium nitrate, ammonium sulphate and fine ATV. This suggests a possible application in grassland management.
Fish meal and egg taint
Authors: Pearson Arthur W. , Greenwood Neil M. , Butler Edward J. , Curl Caralyn L. , Fenwick G. Roger 
Published: October 2006

AbstractA ‘fishy’ or ‘crabby’ taint in brown eggs from commercial flocks was associated with the use of capelin meal as a protein supplement and was reproduced under controlled conditions. Analysis of eggs and samples of the meal established that trimethylamine (TMA) was responsible for the taint and that the meal may contain rich sources of TMA in the form of TMA oxide and choline. Only certain hens were affected and their ability to metabolise TMA was very low as indicated by the oxidation of an intravenous dose of 14C‐TMA and the activity of hepatic TMA oxidase. Oxidation of the 14C‐TMA was further depressed by feeding the meal or injecting non‐radioactive TMA. Experiments with hens and chickens which had been bred for sensitivity to the inhibition of TMA oxidation by thionamides (and rapeseed meal) gave no indication that the meal supplied a potent inhibitor of this kind. It was concluded that the tainting is caused by overloading hens with TMA and that these hens have a genetic defect which impairs their synthesis of TMA oxidase and consequently their ability to metabolise TMA. The removal of this defect from commercial flocks by selective breeding would probably prevent tainting by both fish and rapeseed meals.
Changes in the amino acid compounds of the wholecrop wheat during ensiling and after fermentation
Authors: Ashbell Gilad , Theune Hans H. , Sklan David 
Published: October 2006

AbstractChanges in amino acid fractions of chopped low‐to‐medium protein whole‐crop wheat were studied at four stages of maturation and at two stages after a 24 h wilting period. Tests were carried out after an ensiling period of 90 days, and after a further 7‐day post‐fermentation aerobic exposure. Total amino acids contents in the dry matter during the fermentation period remained stable. Quantities of essential amino acids decreased during maturation and fermentation and remained stable during post fermentation aerobic exposure. The highest amino acid concentrations recorded in the fresh material were those of arginine, lysine, glutamic acid, alanine, leucine, glycine and aspartic acid. Free amino acids varied from a low level in the fresh material < 10% of the total amino acids to ca 65% after the aerobic process. Ammonia‐N content increased in the silage and remained relatively stable on post fermentation aerobic exposure. The concentration of all free amino acids increased except arginine and glutamine during the ensiling period and post fermentation aerobic exposure. After wilting, an increase in free amino acids and a decrease in insoluble amino acids was recorded. The changes in concentration of 18 amino acids during ensilage and following post fermentation aerobic exposure are given.
Aroma components of pomaces and wine from the variety muscat de frontignan
Authors: Etievant Patrick X. , Bayonove Claude L. 
Published: October 2006

AbstractThe flavour constituents of ‘Muscat de Frontignan’ V. vinifera variety were isolated from pomaces and wine by means of vacuum distillation and continuous liquid‐liquid extraction. These volatile compounds were further separated on a silica gel, a DEAE cellulose and glass capillary columns. 210 substances were identified using a glass capillary g.c.‐m.s. apparatus. Fifty‐one of them have not been detected previously in grapes or wine. The proportions and biogenesis of these constituents are briefly discussed.
A quantitative comparison of the extraction of protein fractions from wheat grain by different solvents, and of the polypeptide and amino acid composition of the alcohol‐soluble proteins
Authors: Byers Marjorie , Miflin Benjamin J. , Smith Susan J. 
Published: October 2006

AbstractUsing several cultivars, whole milled wheat grain was first extracted with 0.5M NaCl to remove non‐protein N, albumins and globulins: the amount of protein subsequently extractable by either 70% ethanol, 55% propan‐2‐ol, or 50% propan‐1‐ol (with or without the addition of acetic acid), was then compared. All solvents were tested at 4, 20 and 60°C both with and without the addition of 2‐mercaptoethanol (2‐ME) as a reducing agent. Raising the temperature, including a reducing agent, and repeated extractions, all combined to maximise protein extractability; least was extracted by 70% ethanol at 4°C and most by 50% propan‐1‐ol containing acetic acid and 2‐ME at 60°C. The differing polypeptide compositions of these alcohol‐soluble fractions illustrated why N solubility alone is not a sufficient guide to protein extraction, e.g. 35% of grain N was extractable by either 70% ethanol at 60°C or 70% ethanol containing 2‐ME at 4°C, but high mol. wt polypeptides (>60000) were found only in the 60°C extract. In contrast, the complete range of alcohol‐soluble polypeptides was extracted by all solvent mixtures based on propan‐1‐ol, even at 4°C. Amino acid analyses of these alcohol‐soluble fractions confirmed the low levels of lysine in fractions free from high mol. wt polypeptides. More glycine was found in all fractions containing high mol. wt polypeptides, but only those extracted by propan‐1‐ol mixtures had an increased lysine content, the amount of which increased linearly as the extraction temperature was raised. Defatting the milled grain did not affect the extractability of alcohol‐soluble proteins, but the amount of protein soluble in 0.5M NaCl decreased. The protein rendered NaCl‐insoluble was not extracted by any of the alcoholic solvents tested, hence the N content of the residual material was increased. The inclusion of this denatured metabolic fraction in the residue will affect its amino composition. The problems arising from the retention of the classical nomenclature for Osborne‐type fractions are discussed.
Factors affecting the staling of madeira slab cake
Authors: Guy Robin C. E. 
Published: October 2006

AbstractCake staling, which is associated with changes in crumb firmness and moistness, has been shown to be related to two basic processes occurring in the crumb. These are an intrinsic firming process of the cell‐wall material of the crumb and the macroscopic migration of moisture from the central areas of the crumb to the dryer crust regions. The intrinsic firming process of the cell‐wall material of cake crumb is similar in character to that of breadcrumb and starch gels at temperatures up to 21°C. At higher temperatures it shows a significant deviation from the Avrami‐type polymer crystallisation kinetics used to describe the firming of starch gels and breadcrumb. The macroscopic migration of moisture is responsible for a secondary firming process which continues for periods of up to 5 weeks at ambient temperatures. It may also be responsible for the loss of moist‐eating quality in cake crumb.
Use of acid gel electrophoresis in the characterisation of ‘B’ hordein protein in relation to malting quality and mildew resistance of barley
Authors: Riggs Timothy J. , Sanada Matsuyoshi , Morgan Alan G. , Smith Derek B. 
Published: October 2006

AbstractThe ‘B’ polypeptides of the storage protein (hordein) of barley were studied in 84 varieties. On the basis of acid gel electrophoresis the varieties were classified into 13 distinct groups. Contrary to the suggestion that varieties preferred for malting tend to show less intensity of staining of the faster moving bands of the ‘B’ fraction of hordein, no consistent association was found in this study. Thus the malting potential of some varieties may be less affected by protein composition than by other factors. The genetic linkage between the Hor‐2 locus, specifying the ‘B’ group of polypeptides, and the Mlalocus, determining resistance to powdery mildew (Erysiphe graminis), was illustrated by the similar groupings of varieties carrying the same resistance alleles, but exceptions were observed. Examples of the inheritance of hordein patterns are illustrated and discussed.
Effects of soil compaction, seed depth, form of nitrogen fertiliser, fertiliser placement and manganese availability on barley
Authors: Holmes John C. , Donald Alistair H. , Chapman William , Lang Robert W. , Smith Keith A. , Franklin Michael F. 
Published: October 2006

AbstractInvestigations on light soils from 1977 to 1981 revealed important effects and interactions of husbandry methods and fertiliser placement on barley growth and yield which were largely due to their effects on Mn availability to the crop. Thus combine‐drilling an acidifying fertiliser (but not a non‐acidifying fertiliser) with the seed rather than broadcasting it, was very effective in controlling Mn deficiency and increasing yield substantially on Mn deficient sites. Soil compaction was beneficial where the fertiliser was broadcast, primarily because it forced shallow sowing of seed and thus kept the seminal roots near the acidifying fertiliser. Deep sowing of seed greatly reduced yield when fertiliser was broadcast but not when fertiliser was placed near the seed. These effects and interactions explain why poor crops were frequently associated with loose seedbeds, deep sowing and broadcast fertilisers.
Constitution of leguminous seeds. Polyacrylamide‐disc gel electrophoresis of acid soluble and acid precipitated proteins prepared from baby lima beans
Authors: Alli Inteaz , Baker Bruce E. 
Published: October 2006

AbstractAcid soluble proteins (bipyramidal crystalline, 76.9% protein, 15% carbohydrate) prepared by citric acid extraction and acid precipitated proteins (amorphous, 64.2% protein, 11.3% carbohydrate) prepared by alkali extraction from baby lima beans (Phaseolus lunatus) were found to behave in a similar manner under alkaline conditions (pH 8.9) of electrophoresis (absence of urea). Striking differences were observed in the behaviour of the two types of protein preparations when electrophoresis was performed under acidic conditions (pH 4.5; absence and presence of urea and a mixture of urea and 2‐mercaptoethanol) and in the presence of sodium dodecyl sulphate.
Volatile constituents of feijoa—headspace analysis of intact fruit
Authors: Shaw G. John , Ellingham Peter J. , Birch Edward J. 
Published: October 2006

AbstractThe volatile constituents emanating from intact feijoa fruit during storage were concentrated on to Tenax GC using a headspace trapping technique. Analysis by gas chromatography and gas chromatography‐mass spectrometry led to the identification of 11 components of which myrcene, ethyl hexanoate, trans β‐ocimene, 2‐heptyl butanoate, cis hex‐3‐enyl butanoate and cis hex‐3‐enyl hexanoate are reported for the first time. Measurement of sequential changes in the aroma profile following natural abscission of the fruit suggests that ethyl benzoate may be an important compound in determining optimum ripeness of feijoa. Gas chromatographic sniffing trials on the headspace concentrate led to the conclusion that ethyl butanoate, methyl benzoate and ethyl benzoate are important in the aroma of intact feijoa fruit.
Analysis of tomato fruit: Effect of frozen storage on compositional values—an inter‐laboratory study
Authors: Buret Michel , Gormley Ronan , Roucoux Pierre 
Published: October 2006

AbstractTomato culturing trials often result in too many samples to analyse while fresh. The most common technique is to seal them in containers and preserve them by deepfreezing for subsequent analysis. An inter‐laboratory study has been made of the effect of freezing for various lengths of time on a number of compositional factors. Tests for soluble solids, dry matter content, electrical conductivity, titratable acidity, potassium, pH, glucose, fructose, sucrose, total N and Vitamin C in frozen tomatoes indicated that the levels of most of these constituents remained relatively constant during frozen storage and were similar to values found in the fruit prior to freezing. When the tomatoes were frozen as a purée it was essential to thaw them in the stabilising/ extracting solution used in the Vitamin C analytical procedure, otherwise there was a large loss in ascorbic acid.
Variations in the determination of the digestibility and metabolisable energy content of a maize silage
Authors: Phipps Richard H. , Fulford Rosemary J. , Cottrill Bruce R. 
Published: October 2006

AbstractMaize silage which was freeze‐ or oven‐dried had 0, 2, 4, 6 and 8% or 0 and 8% by weight of pure maize starch added, respectively. The samples were analysed for invitro DOMD content at three different laboratories. There were significant differences (P<0.01) between laboratories and method of sample drying. Higher values were recorded for the freeze‐dried material. Nevertheless similar samples were generally ranked in the same order at different laboratories. The increase in in‐vitro DOMD values with increasing starch suggests that the technique is able to distinguish between maize silages of varying grain contents. Samples were also analysed for MAD fibre and and their ME content estimated from it and also by the gas production method now widely used in Germany. The gas production method produced higher ME values and these were closer to the results obtained from in‐vivo trials.
Nitrogen, sulphur and other mineral elements in white clover and perennial ryegrass grown in mixed swards, with and without fertiliser N, at a range of sites in the UK
Authors: Whitehead David C. , Barnes Ralph J. , Jones Lloyd H. P. 
Published: October 2006

AbstractPerennial ryegrass (Lolium perenne L. cv. S23) and white clover (Trifolium repens L. cv. Blanca) were grown in mixed swards, with and without fertiliser N as ammonium nitrate, at 12 sites in the UK. Grass and clover separated from herbage harvested in May, July and September, have been examined for N, S and other major mineral elements, in relation to the nutrition of both the crop and ruminant animals. The total N content was greater in the clover than in ryegrass at each site, both with and without fertiliser N. The S content of the clover was similar to that of ryegrass at the first harvest in May, but was lower in July and September. There were large differences between the species in the ratio N:S, the average being 17.1:1 in white clover and 8.6:1 in ryegrass. The proportions of the total S present as sulphate were higher in ryegrass, with a mean of 48%, than in the clover, with a mean of 16%. The contents of Mg, and particularly of Ca, were higher in clover, while K was generally higher in ryegrass. Consequently, the ratio K: (Ca+Mg) was always at least twice as high in the ryegrass as in the clover. In some of the ryegrass, but none of the clover samples, it exceeded 2.2:1, the value above which there is an increasing risk of hypomagnesaemia in ruminant animals. The content of total cations (Ca + Mg + K + Na) was on average 37% greater in the clover than in the ryegrass, while the content of total inorganic anions (but including organic P) was much less in the clover. The content of organic anions, as calculated from the difference between the contents of total cations and inorganic anions, was at least twice as great in white clover as in ryegrass.
Changes in the levels of polyphenols in three pear varieties during bud development
Authors: Wilson Michael F. , Blunden Christine A. 
Published: October 2006

AbstractThe polyphenol content of three orchard pear varieties, Conference, Doyenne du Comice and Williams bon Chretien as determined between November 1981 and March 1982 as a preliminary part of a study to ascertain the basis of dietary self‐selection by bullfinches. The varieties most susceptible to bird damage, Conference and Williams, were shown to contain higher levels of extractable phenolic material than the partly bird‐resistant variety, Comice. There were no major intravarietal differences between buds of the same variety collected at different areas of the same site. The significance of these results is discussed.
The condensed tannin content of vegetativeLotus pedunculatus, its regulation by fertiliser application, and effect upon protein solubility
Authors: Barry Thomas N. , Forss David A. 
Published: October 2006

AbstractThe condensed tannin concentration inLotus pedunculatus(cv. Grasslands ‘Maku’) was 8–11% DM when grown in acid soils without fertiliser application and 2–3% DM when grown in high fertility soils. Application of P & S fertiliser to the acid soils increased DM yield and reduced condensed tannin content to 4–5% DM, with over 88% of the variation in condensed tannin content being explained by variation in DM yield; it also increased plant total N concentration and halved the molar ratio of condensed tannin: protein (MR). Condensed tannins quantitatively precipitated soluble protein in lotus and also effectively precipitated protein in mixtures of lotus with white clover. The minimum concentration of condensed tannin necessary to precipitate protein was 2–4% DM, corresponding to MR values of 6–13. However, protein from such mixtures could be deaminated by fermentations with rumen fluidin vitro, but potentially soluble protein in pure lotus (MR 29) was protected from deamination by condensed tannins. A portion of lotus tannin could not be bound by plant constituents in finely ground fresh herbage and was designated ‘free’ tannin. This fraction was linearly related to total plant tannin content, was predicted to be zero at 1.8% DM total tannin, and increased at 0.15 units per unit increase in total tannin content above this figure. Maximum ‘free’ tannin comprised 17% of total condensed tannin. Effects of total and ‘free’ tannin content upon the intake and digestion of lotus by sheep are discussed.