bluuebunny/crossref_metadata_2025_split huggingface dataset:
The effect of oat hulls, added to the basal ration for pregnant sows, on reproductive performance, apparent digestibility, rate of passage and plasma parameters
Authors: Mroz Zdzislaw , Partridge Ian G. , Mitchell Gordon , Keal Hugh D. 
Published: October 2006

AbstractThirty‐five Large White x Landrace sows were housed in individual stalls during gestation and were fed a standard diet (DE, 13.2 MJ kg−1) supplemented with oat hulls (OH), such that the ratios of basal diet to OH were 1:0, 9:1, 7:3 or 1:1. Digestibility and balance measurements were made during 7‐day periods beginning on days 45 and 90 of gestation. During a 3‐week lactation all sows were fed a standard diet (calculated DE, 12.5 MJ kg−1, CP, 152 g kg−1). Increasing OH intake increased mean net maternal weight gains and P2 fat depths during pregnancy and tended to increase total litter weight at birth. Sow‐milk solids content and litter weight gain during the 3‐week suckling period also tended to increase (nonsignificant), following increasing OH supplementation during gestation. Increasing OH intake tended to increase VFA and reduce cholesterol concentration in blood plasma at 56 days of gestation. The time taken to consume the once‐daily feed allowance increased and gastrointestinal transit time decreased as OH intake increased. The apparent digestibilities of the major nutrients were significantly depressed with increasing levels of OH in the diet but the total amounts of nutrients absorbed increased. The following values were calculated for OH by the difference method: apparent digestibility of DM, 0.31; apparent digestibility of ADF, 0.17; DE, 6.25 MJ kg−1; ME 6.01 MJ kg−1.
Yield and composition of cell wall residues isolated from various feedstuffs used for non‐ruminant farm animals
Authors: Carré Bernard , Brillouet Jean‐Marc 
Published: October 2006

AbstractThe contents of cell wall residue were measured in 14 common feedstuffs used for non‐ruminant farm animals by utilising a technique involving pronase and α‐amylase treatments. Comparison with the contents of neutral detergent fibre (NDF) revealed that the NDF procedure underestimated cell wall contents in the dicotyledonous plant materials. The losses of cell wall material due to the neutral detergent solution were correlated (r=0.931, P<0.01) with the amount of pectic substances present in the cell wall residues of the dicotyledonous plant materials. Cell wall residues were analysed for starch, crude protein, polysaccharides, condensed tannins, sulphuric acid lignin, acetyl bromide lignin, and ash. Condensed tannins in the cell wall residues of sorghum, rapeseed meal and field bean resulted in a large protein contamination (11.3–26.6%) of these residues and to an overestimation of their lignin content. Compositions of polysaccharides are discussed from chemical and nutritonal viewpoints.
Loss of selected water‐insoluble polysaccharides and component neutral sugars from swede (Brassica napus (cv. danestone)) and cereal bran measured during digestion in the pig caecum
Authors: Robertson James A. , Murison Sandra D. , Chesson Andrew 
Published: October 2006

AbstractSources of dietary fibre with a high pentose sugar content have been shown to have the greatest effect in promoting faecal bulking, though no underlying reason for this has been found. Pentose‐containing polysaccharides in dietary fibre are, in isolation, as degradable as other polysaccharides, though their known association with lignin could be important in helping to maintain the structural integrity and hence the bulking ability of a fibre source. Using a modified nylon bag technique, the potential digestibility of fibre prepared from a source rich in pentose sugars (cereal bran) and a source poor in pentose sugars (Swede; Brassica napus, cv. Danestone) was estimated in the pig caecum. Swede fibre was effectively completely degraded (within 18 h) but in bran 100% digestion was not achieved even with extended incubation. Rates of fibre component loss, estimated from material recovered from the nylon bags, showed that different fibre components were degraded at different rates and that the rate of degradation was not always linear. In swede xylose was less readily lost than other fibre components and the rate was non‐linear whilst in bran xylose was preferentially lost and at a linear rate. In bran arabinose was less readily lost. The results showed that the bulking effects of fibre sources with a high pentose sugar content were unlikely to be due solely to pentose content. Differences in rates of digestion suggested that different linkage groups contained within a component may be able to modify the degree of fibre digestion, most probably by the linkage of specific pentosans to lignin.
Effect of nitrogen fertiliser on the nitrate contents of field vegetables grown in Britain
Authors: Greenwood Duncan J. , Hunt John 
Published: October 2006

AbstractThe nitrate and percentage organic nitrogen contents of 14 vegetable and two arable crops were measured after they had been grown with different levels of N‐fertiliser. Foliage crops always contained substantial quantities of nitrate which increased with increase in the rate of N‐fertiliser application. Grain of legumes and cereals, storage roots of carrots, parsnips and sugar beet, and onion bulbs and leeks contained no detectable amounts of nitrate even when N‐fertiliser application rates were very high. Storage roots of red beet, swede and white turnip contained more than 3 mg NON g−1 dry weight when grown with exceptionally high levels of fertiliser‐N but contained very little when grown with the optimum amount of fertiliser‐N or less. An equation was developed that linked NON to percentage organic‐N for those parts of plants that could accumulate nitrate. It gave good fits to the data from seven crop species grown at a range of different levels of N‐nutrition. It is estimated from the foregoing data and a survey of household food consumption that the average British person consumes about 60 mg NON week−1 in field vegetables. If N‐fertilisers were withheld consumption would be about 30 mg and if excess were applied it would be about 120 mg NON week−1.
In Situ De‐esterification of lime pectin
Authors: King Karen , Mitchell John R. , Norton Grenville , Caygill John 
Published: October 2006

AbstractThe in situ de‐esterification of pectin in lime pulp by the action of pectinesterase (PE) has been investigated. It has been shown that the degree of pectin esterification is reduced to about 20% when the pulp is held at pH 8.5 for 90 min. The rate of de‐esterification by the enzyme in situ is highest when the pH is in the range 7.5–9.0 and the NaCl concentration is 0.1–0.3M. At pH values above 9 chemical de‐esterification becomes important. The activity of extracted lime PE was shown to be almost independent of pH in the range pH 6.0–9.0. It is suggested that the difference between the behaviour of the extracted and the in situ enzyme is due to the fact that the latter needs to be solubilised before it can act on some of the pectin in the pulp. In support of this it is found that the proportion of lime PE which can be extracted from the pulp decreases with decreasing pH and ionic strength, reflecting electrostatic binding to the cell wall.
Electrophoretic characterisation of low‐molecular weight wheat protein of variable solubility
Authors: Zawistowska U. , Bushuk W. 
Published: October 2006

AbstractA low mol. wt protein (S protein) which has a high affinity for endogenous polar lipid was isolated from wheat gluten, partially purified and compared electrophoretically with low mol. wt components of several previously studied wheat protein preparations. Mobilities of S protein components in acidic polyacrylamide gel electrophoresis (PAGE) were very close to those of the chloroform/methanol soluble low mol. wt proteins (CM proteins). A fraction of S protein separated by gel filtration chromatography on Sephadex G‐50 (S‐III protein) was almost identical to CM proteins by two‐dimensional electrophoresis. Bands with mobilities similar to those of S‐III protein were present in PAGE patterns of gliadin, the low mol. wt fractions IV and V obtained from gliadin by gel filtration chromatography on Sephadex G‐200, and the albumin/globulin fraction of flour prepared by the Osborne solubility fractionation. Because of its variable solubility S protein cannot be unambiguously classified according to the Osborne solubility classification of plant proteins.
Quality of rainbow trout chilled‐stored after post‐catch holding
Authors: Dawood Abdul A. , Roy Rajat N. , Williams Clive S. 
Published: October 2006

AbstractThe shelf‐life of headed and gutted rainbow trout (Salmo gairdneri) was evaluated over period of storage at 0°C. There were three groups of samples: (i) fish held at 10°C for 6h and iced, (ii) fish held at 20°C for 6h and iced and (iii) fish held at 30°C for 6h and iced. Quality was assessed over the period of iced storage by measurements of total volatile bases (TVB), hypoxanthine, thiobarbituric acid, pH, water holding capacity (WHC) and tissue compressibility (TC). The results indicated that holding at various time/temperature periods before icing influences quality over the period of iced storage. Deterioration in quality was most pronounced when the fish had been held at high ambient temperatures of 30°C. Hypoxanthine values appeared to give an accurate indication of quality of freshwater fish. There was a linear increase in hypoxanthine values over the period of iced storage for all samples. However, for trout held at 30°C for 6 h before icing the values appeared to be highest. The coefficients of linear regression for fish iced immediately on receipt were lowest per day. It is suggested that hypoxanthine values may be used as chemical indicators of quality of freshwater trout.
Effects of temperature on the ripening of mango fruit (mangifera indica L. var. tommy atkins)
Authors: Medlicott Andrew P. , Reynolds Stephen B. , Thompson Anthony K. 
Published: October 2006

AbstractThe effects of temperature on the ripening of Tommy Atkins mango were studied. Ripening temperature can affect fruit colour, flavour and texture development differently. Fruits at 12°C did not ripen to full eating quality during the 16 days of the experiment. Sugar levels were comparable with those at other temperatures, but acid levels were higher; they retained some green coloration, had lower pulp carotenoids and showed incomplete softening. After 15 days at 17°C, fruits had softened and degreened to an acceptable level but had a poor pulp colour. They were comparatively high in sugars but were also high in acids, resulting in a low sugar:acid ratio. Fruits kept at 22, 27 and 32°C all showed the development of good quality characteristics of high chlorophyll breakdown, high pulp carotenoids, a good texture and a balanced sugar: acid ratio. Similar characteristics were shown at 37°C, although the peel generally appeared mottled and the pulp had slightly lower sugar:acid ratios.
Influence of repeated frying on the digestive utilisation of various fats
Authors: Varela Gregorio , Moreiras‐Varela Olga , Ruiz‐Roso Baltasar , Conde Rafael 
Published: October 2006

AbstractThree types of fat, olive oil, soya bean oil and a solid cooking fat were used to fry potatoes, lean beef or sardines. The heating cycle was carried out once and repeated ten times and the true digestibility (TD) and energy digestibility (ED) determined by feeding trials on rats. The results showed very little change in either measurement compared with the fresh, unheated fats. Discarded olive oil from an industrial fryer was also examined and found to be only slightly lower in TD and ED than after ten cycles in the laboratory.
The tryptophan content of extractable seed proteins from cultivated legumes, sunflower and Acacia
Authors: Sastry M. C. Shamanthaka , Murray David R. 
Published: October 2006

AbstractThe total salt‐extractable protein from seeds of important cultivated legumes and sunflower kernels has a tryptophan content ranging from 0.91% (by wt) for chickpea (Cicer arietinum) to 1.99% (by wt) for green gram (Vigna radiata). In species with substantial albumin fractions, the tryptophan content of the albumin fraction is higher than that of the globulin fraction by factors ranging between 2.3 (pigeon pea, Cajanus cajan) and 20.3‐fold (pea, Pisum sativum, cv. Telephone). Although the protein content of Acacia seeds is relatively low (5–14% of seed weight), the tryptophan content of Acacia seed proteins is usually greater than that of the cultivated legumes (1.50–2.66%, by wt).
Effects of intraperitoneally injected vicine and convicine on the rat: Induction of favism‐like signs
Authors: Arbid Mahmoud S. S. , Marquardt Ronald R. 
Published: October 2006

AbstractRats were injected intraperitoneally with single or several successive doses of vicine or convicine. Single injections of these compounds at different concentrations caused increased respiration rates, generalised cyanosis, abdominal convolutions and, after several hours, death which appeared to be caused by asphyxiation. The tissues of the dead animals were engorged with dark brown blood and the large intestine and caecum contained entrapped gases and watery digesta and faecal matter. A second study demonstrated that injected vicine and convicine were cleared from the intraperitoneal cavity over several hours via the kidney and large intestine and that they were cleaved in the digesta of the large intestine and colon to divicine and isouramil. In a third study, rats were injected daily for 10 days with vicine or convicine. There were increases in spleen weight and blood monocytes and neutrophil counts and decreases in liver weight, blood glutathione and glucose concentrations, and lymphocyte counts. Blood from rats pretreated in vivo with convicine was shown to have an altered ultraviolet absorbance pattern. A similar pattern developed in vitro only in the presence of the aglycones of vicine (divicine) or convicine (isouramil) but not in the presence of the compounds themselves. The results of these studies demonstrate that vicine and convicine when injected intraperitoneally into the rat are converted to their aglycones which cause signs similar in many respects to those observed in the human metabolic disease, favism.
Extractability and functional properties of some legume proteins isolated by three different methods
Authors: Abdel‐Aal El‐Sayed M. , Shehata Ahmed A. , El‐Mahdy Ahmed R. , Youssef Mohamed M. 
Published: October 2006

AbstractThe extraction of protein from the flour of three grain legumes (faba beans, chick peas and fenugreek) was investigated using three different methods. Three protein preparations were made: by alkaline extraction and precipitation at isoelectric pH (protein isoelectric precipitate, PIP); extraction with 0.5 M sodium chloride solution and precipitation by ionic strength reduction (protein micellar mass, PMM); extraction in aqueous or saline solution in the presence of pepsin or pancreatin (partially hydrolysed protein preparation, PHP). Two of the protein isolates had higher values of water absorption and fat absorption compared to their corresponding parent flours, with fenugreek being the exception. Oil emulsification of the isolates was in the descending order: PMM, PHP and PIP. The PHP isolate had the highest nitrogen solubility index (NSI) values at pH 2.4 followed by PMM at pH 5.7–6.4 and finally PIP at pH 4.5–5.5.
High‐performance liquid chromatographic determination of oligosaccharides in leguminous seeds
Authors: Knudsen Ida M. 
Published: October 2006

AbstractA simple and reliable high‐performance liquid chromatographic (h.p.l.c.) method has been developed for the determination of sucrose, raffinose and stachyose in leguminous seeds. A LiChrosorb NH2 column (Merck) and an acetonitrile+water solvent (65:35, by vol) at a flow rate of 1 ml min−1 were used for the separation. An interference type refractive index detector (Tecator) was used for the detection. With this detector the smallest amount of oligosaccharide detectable was 10 ng. With a traditional deflection type refractive index detector the smallest amount of oligosaccharide detectable was 240 μg. The oligosaccharides were extracted by placing the whole, dry seeds in boiling water for 30 min, blending the seeds and water, placing the whole suspension in a shaking bath at 60°C for 60 min, and removing the solid material by centrifuging. The extract was deproteinated by adding 65 parts of acetonitrile to 35 parts of extract (by vol), placing the mixture at 5°C for 60 min, and filtering off the resulting proteinaceous precipitate before injection into the chromatograph. The entire procedure has been successfully applied to soya beans, chick peas, garden peas and red kidney beans with recoveries of added raffinose in the range 97–102%.
Chemical composition and in‐vitro digestibility of thermochemically treated peanut hulls
Authors: Kerr Thomas J. , Windham William R. , Woodward Janet H. , Benner Ronald 
Published: October 2006

AbstractChanges in chemical composition and digestibility of peanut hulls after a variety of thermochemical treatments were monitored. Mineral acids and base under elevated temperature (121°C) were generally ineffective for decreasing the fibrous, lignocellulosic component of the hulls. Only nitric acid‐treatment effectively decreased the relative lignin content of the hulls. The lignin:nitrogen ratio and carbohydrate content of treated hulls were both highly correlated with in‐vitro digestibility. Overall, thermochemical treatments did not increase the digestibility of peanut hulls.
Volatile flavour components of dalieb (Borassus aethiopum L.)
Authors: Harper David B. , Nour Abdul Azim M. , Thompson Ronald H. 
Published: October 2006

AbstractThe volatile components of dalieb fruit have been investigated by capillary column gas chromatography/mass spectrometry. The main components were C1 to C4 aliphatic alcohols and the corresponding acids together with esters derived from them. Acetic acid and ethanol were particularly abundant, the fruit pulp containing approximately 0.1% of each compound. Other volatiles present included the unsaturated ketone 6‐methyl‐5‐heptene‐2‐one, the corresponding alcohol and the terpene, geranyl acetone.
Breakdown of resistant and readily digestible starch by human gut bacteria
Authors: Englyst Hans N. , Macfarlane George T. 
Published: October 2006

AbstractCooking and processing of starch‐containing foodstuffs results in a portion of the starch becoming resistant to hydrolytic enzymes secreted in the small intestine of man. In order to determine whether this resistant starch (RS) was degraded in the colon, samples of RS and readily digestible starch (RDS) for comparisons were incubated with (a) cell‐free supernatants from faecal suspensions and (b) washed faecal bacterial cell suspensions. The data obtained showed that, whereas pancreatic amylase and faecal supernatants hydrolysed RDS, with the production of oligosaccharides, RS totally resisted breakdown. In contrast, both RS and RDS were completely degraded by the washed bacterial cells with the generation of volatile fatty acids (VFA) and organic acids. Hydrolysis and fermentation of RDS was extremely rapid and, as a consequence, oligosaccharides and lactate initially accumulated in the culture medium. RS was broken down more slowly, howevér, and oligosaccharides and lactate never accumulated. The rate of polysaccharide hydrolysis had a significant effect on the quantities of VFA produced, in that 54% of carbohydrate was fermented to VFA in cultures incubated with RDS as sole carbon source as compared to only 30% in cultures incubated with RS. However no qualitative difference was observed in the VFA produced by fermentation of RDS or RS.
Preliminary observations on cooking quality parameters as indicators of adulteration of basmati rice
Authors: Vaingankar Nutan M. , Kulkarni Pushpa R. 
Published: October 2006

AbstractDifferential length‐breadth ratio and loss of solids in cooking water have been found to be reliable indicators of adulteration of Basmati rice with Saket‐4 rice, which is one of the rice varieties used frequently for adulteration.
Wheat trading in the republic of Ireland: The utility of a hardness index derived by near infrared reflectance spectroscopy
Authors: Downey Gerard , Byrne Seamus , Dwyer Elizabeth 
Published: October 2006

AbstractThe use of near infrared reflectance to measure kernel hardness in wheat is well established. Characterisation of wheat varieties grown commercially in the Republic of Ireland by this parameter revealed a bimodal hardness index distribution, with the degree of separation observed between the two varietal clusters being season‐dependent. With one exception, the varietal composition of each cluster was identical to that obtained by a classification on the basis of milling and bread‐baking quality. As the variety in question (Minaret) was not sown in 1983 and accounted for less than 2% of the commercial crop in the following year, hardness index measurement has been introduced by the trade as an indicator of milling and bread‐baking quality. The precision (standard deviation between duplicates =0.24) and reproducibility (2.5% misclassification rate) of this test was shown to be sufficient for the trading application envisaged.
Use of contact prints for recording polyphenoloxidase isoenzymes separated by electrophoresis
Authors: Watson Randall A. , Flurkey William H. 
Published: October 2006

AbstractCrude extracts of polyphenoloxidase (PPO) (E.C. 1.14.18.1) from a variety of food and plant sources were subjected to polyacrylamide gel electrophoresis. Following electrophoresis, the gels were stained for enzyme activity using catechol and L‐dopa as substrates. Contact prints were made of the enzyme stained gels 30 min after enzyme staining and on the following day. The negative images (white bands on a dark background) clearly showed the number, type, mobility and variation in enzyme staining of isoenzyme forms of PPO separated by electrophoresis. Contact prints were used to identify PPO isoenzyme forms in the leaves, stipules, roots, and stems of broad beans. This method was also used to demonstrate that a single isoenzyme form of PPO in broad bean leaves decreased with leaf age. Photographs, using professional rapid process X‐ray copy film, were also taken of enzyme stained gels for comparison to contact prints. Using contact prints, permanent records of PPO isoenzyme forms can be obtained rapidly, are inexpensive, and reproduce actual gel patterns.
Preliminary studies on acidity‐astringency interactions in model solutions and wines
Authors: Guinard Jean‐Xavier , Pangborn Rose Marie , Lewis Michael J. 
Published: October 2006

AbstractIntensity of astringency in model solutions and wines varying in total acid and total phenols was evaluated by paired comparisons by 10 trained judges. Model solutions consisted of tannic (500, 1000, 2000 mg litre−1) and tartaric (0, 2, 4, 6 g litre−1) acids dissolved in aqueous solutions of ethanol (120 ml litre−1) and sucrose (5 g litre−1). Wine solutions were prepared by addition of citric acid (0, 0.5, 1, 2, 3 g litre−1 as tartaric acid) to a high phenol‐red wine (2645 mg litre−1 GAE) and a moderate phenol‐white wine (800 mg litre−1 GAE). At all three levels of tannic acid, astringency of model solutions increased significantly (P<0.001) with tartaric acid concentration. Astringency of white wine also increased significantly (P<0.05) with citric acid concentration. A negative linear relation was found between relative astringency and pH at a given tannin level for both model solutions and white wine. As pH was reduced, more phenolic molecules were in the phenol form thereby increasing the likelihood of hydrogen bonding between hydroxyl groups of wine tannins and ketoimide groups of mouth proteins. The preliminary hypothesis that hydrogen bonding is the main reaction involved in the formation of protein‐tannin complexes resulting in the sensation of astringency was reinforced.