bluuebunny/crossref_metadata_2025_split huggingface dataset:
Varietal variation in the anti‐nutritive effects of field beans (vicia faba) when fed to rats
Authors: Moseley Gwyn , Griffiths D. Wynne 
Published: October 2006

AbstractTesta and cotyledons were separated from white and coloured flowered varieties of field beans (Vicia faba) and incorporated into complete diets for rats.Diets containing 10% testa from the coloured variety caused a 15% reduction in live weight gain compared with the diets containing testa from the white flowered variety. This was accompanied by a reduction in the true digestibility of nitrogen and the apparent digestibility of carbohydrates and lipids. The protein efficiency ratio and the net protein utilisation were also reduced but the biological value of protein was not significantly affected.The efficiency of utilisation of ingested feed dry matter was significantly reduced for the diets containing coloured flower testa but when live weight gain was expressed as a fraction of ingested digestible dry matter there were no significant differences.Live weight gain and digestibility of organic matter components were highly negatively correlated with the total phenolic content of the diet.It was concluded that the reduction in live weight gain of animals fed diets containing testa of a coloured variety compared with that of a white flowered variety was caused mainly by the reduction in digestibility of organic matter brought about by the complexing of dietary and digestive enzyme proteins by the high content of phenolic compounds present in the testa of the coloured variety.A 10% reduction in live weight gain was recorded for animals consuming diets containing cotyledons of coloured varieties compared with those consuming white flowered cotyledons. This reduction was not accompanied by any change in the digestibility of organic matter components and the true digestibility of nitrogen and protein efficiency ratio were not significantly different. There was, however, a significant reduction in the biological value which was a result of increased urinary nitrogen output. It was concluded that the cotyledons of the coloured flowered variety contained an anti‐nutritive factor which was not a tannin‐like compound and which had an effect on the protein metabolism of the animal.
Improved electrophoretic methods for identifying cereal varieties
Authors: Du Cros Diana L. , Wrigley Colin W. 
Published: October 2006

AbstractSeveral electrophorectic methods are compared in terms of their reliability, convenience and ability to distinguish between varieties of wheat, barley, rye and triticale using proteins extracted from the endosperm with 1M urea. Gradient gel electrophoresis offers an improvement, particularly in convenience, over the use of starch gels and uniform‐pore polyacrylamide. Varietal identification is described using gels having gradients in polyacrylamide concentration of 3‐27% or 2‐16%, both being available commercially ready for use. Electrophoresis in the latter gels at 400 V takes only half an hour for barley and an hour for wheat. In addition, a simple procedure is described for gel isoelectric focusing which, used alone or in combination with gel electrophoresis, provides high resolution of endosperm proteins for distinguishing between closely related varieties.
Effect of rapeseed meal on trimethylamine metabolism in the domestic fowl in relation to egg taint
Authors: Pearson Arthur W. , Butler Edward J. , Curtis R. Frank , Fenwick G. Roger , Hobson‐Frohock Anthony , Land Derek G. 
Published: October 2006

AbstractShaver 585 hens were classified as ‘tainters’ or ‘non‐tainters’ according to the trimethylamine (TMA) content of their eggs when they were fed a diet containing 10% rapeseed meal (from B. napus). They were then fed this diet or an equivalent soya‐bean diet for 5 to 8 weeks. Their ability to oxidise TMA was investigated by injecting 500 nmol of 14C‐TMA kg−1 intravenously and measuring the plasma levels of 14C‐trimethylamine oxide (TMA.O). The ‘tainters’ on the rapeseed diet gave a low flat curve (<0.1 nmol 14C‐trimethylamine oxide (TMA.O) ml−1) while the ‘nontainters’ gave a much higher curve with a peak (0.47 nmol ml−1) at 20 min. Higher peaks (0.6‐0.7 nmol ml−1) were given by the control groups. The ‘tainters’ on the rapeseed diet also had lower plasma 14C‐TMA levels for the first 45 min and excreted more radioactivity in the droppings, suggesting the involvement of another pathway of TMA metabolism.An experiment with Rhode Island Red x Light Sussex fowls confirmed the pronounced sensitivity of ‘tainters’ to the depression of TMA oxidation by rapeseed meal and showed that their low plasma 14C‐TMA.O levels were associated with low hepatic TMA oxidase activities (< 1 nmol TMA.O nig−1 protein 30 min−1). Two out of ten adult cocks were similarly affected and therefore were analogous to ‘tainters’. It was concluded that the 14 C‐TMA test could be utilised for trials to breed out the tainting characteristic from commercial flocks.
Effect of sire breed on eating quality of cross‐bred lambs
Authors: Dransfield Eric , Nute Geoffrey R. , Macdougall Douglas B. , Rhodes Douglas N. 
Published: October 2006

AbstractA comparison was made of the eating quality of lamb produced by six sire breeds (Texel, Dorset Down, Suffolk, Oxford, Cotswold and Southdown) on a common ewe type. Taste panel and instrumental measurements showed that sire breed had no effect on the colour, texture, flavour nor on juiciness of roast M. longissimus dorsi. The findings are discussed in relation to consumer attitudes.
The storage and drying characteristics of papaya (Carica papaya L.) latex
Authors: Alberto Ortiz N. , Luis Madrigal S. , Rodrigo Fernandez H. , Cooke Rodney D. 
Published: October 2006

AbstractA range of latex storage and air drying conditions were studied with regard to the proteolytic activity of the dried latex (‘crude papain’). The optimum drying temperature is between 50–55°C, activity losses on drying can be restricted to about 7% under these conditions. The activity of crude papain is the same if it is derived either from exuded latex or from that portion (about 20% of latex yield) which coagulates on the fruit surface on tapping. Latex storage at tropical ambient for 2–24 h prior to drying (with or without exposure to sunlight) causes maximum losses of about 20% in the proteolytic activity of the crude papain. Sodium chloride addition has an anti‐coagulating effect on latex and accelerates the later stages of drying. Contrary to earlier reports, this causes a decreased activity in the product, which may be related to changes in latex pH. Addition of EDTA or sodium bisulphite, singly or in combination, protects the latex activity (increases of 20–25% relative to controls).
Investigation of chromium, cerium and cobalt as markers in digesta. Rate of passage studies
Authors: Udén Peter , Colucci Pablo E. , Van Soest Peter J. 
Published: October 2006

AbstractA new liquid marker, cobalt‐ethylenediamine tetraacetic acid (EDTA), and two solid markers, chromium (Cr) and cerium (Ce) mordanted plant cell walls, were investigated. Synthesis and methods of analysis are described for the markers. The Cr‐ and Ce‐cell wall complexes were tested for stability to EDTA, hydrochloric acid and rumen microorganisms. Plant cell walls were rendered indigestible by mordanting with Cr and 98% of the marker remained on the fibre after a simulated sequence (in vitro) of digestion. Ce‐mordanted cell walls were 35% digestible in vitro using a rumen culture, and 56% of the marker could be washed off the remaining fibre. Treatment with EDTA removed all Ce and 15% of the Cr. Hydrochloric acid (0.01M) had a negligible effect on the removal of Cr from the cell walls, whereas 0.1M acid removed, on average, 10% of the marker. Losses of Cr from the mordant may be related to the quality of the preparation. Co‐EDTA was found to be comparable to Cr‐EDTA. The urinary excretion of Cr and Co was 2–3% in most animals except in rabbits, which excreted as much as 30% of the liquid markers in the urine.
Hemicellulosic contamination of acid detergent residues and their replacement by cellulose residues in cell wall analysis
Authors: Morrison Ian M. 
Published: October 2006

AbstractThe carbohydrate compositions of acid detergent residues, prepared from 26 plant samples, ranging from fruits, vegetables, legumes, forages and woods, were determined and up to 15.4% of the sugar units present were neutral sugars other than D‐glucose and derived from hemicelluloses. Similar analyses on cellulose residues, prepared by the acetic acid‐nitric acid method, showed up to 9.6% of these residues were derived from hemicellulosic contaminants. These results suggest that care should be taken before using acid detergent residue values to calculate the cellulose and hemicellulose content of plant materials. It is observed that more accurate results will be obtained by using values for cellulose residues and this method is recommended even though it is not absolutely accurate, particularly when analysing plant materials with a high cell wall content.
The effects of soil compaction on the emergence, growth and yield of sugar beet and peas
Authors: Hebblethwaite Paul D. , McGowan Michael 
Published: October 2006

AbstractIt is generally recognised that soil compaction may decrease yield of sugar beet and peas. The effects of soil surface compaction after drilling on the emergence, growth and yield of sugar beet in 1977–1978 and peas in 1976–1977 were investigated in field experiments. Compaction significantly decreased emergence in both crops and resulted in uneven stands. Root growth early in the season was delayed and final depth of water extraction restricted. At final harvest, yields of roots and sugar in sugar beet and yields of vining peas were reduced by up to 45 and 50%, respectively. The decrease in yield in sugar beet in 1977 was due mainly to decreased population and uneven distribution of plants, rather than the continued direct effects of compaction on individual plants, whereas in 1978 individual plants were also decreased in size. In peas both factors were of similar importance.
Constitution of leguminous seeds: The microscopic structure of proteins isolated from Phaseolus beans
Authors: Alli Inteaz , Baker Bruce E. 
Published: October 2006

AbstractProteins were isolated from citric acid and sodium hydroxide extracts of Phaseolus beans. Examination of the proteins under the light microscope revealed that they had different micro‐structures. Bipyramidal crystalline and spheroidal protein were obtained from the citric acid extracts of the white kidney bean, the navy bean and the baby lima bean. Cubical crystalline, rosette‐type and needle‐like structures were isolated from the navy bean under certain conditions. Analysis of the proteins revealed the presence of phytic acid and carbohydrate material. There was some indication that neither of these two materials affect the microscopic structure of the proteins.
Interrelationship between nitrogen concentration in grain, grain yield and added fertiliser nitrogen in wheat experiments of South‐east England
Authors: Benzian Blanche , Lane Peter 
Published: October 2006

AbstractResults from 20 years of wheat experiments were used to compare responses of grain‐N% and grain yield to increasing amounts of fertiliser‐N. Grain‐N% for both winter and spring wheat increased, mostly linearly, throughout the range, whereas many of the grain yield curves reached a maximum and then declined with further additions of N. Provided curve sections exhibiting dilution effects were excluded, the linear or near‐linear relationship between grain‐N% and fertiliser‐N allowed linear regression models to be fitted. This showed that, over a range of 50‐175 kg N ha−1, an average of 32 kg ha−1 of fertiliser‐N was required for an increase of 0.1% N in grain dry matter of winter wheat or 56 kg N ha−1 for an increase of 1% protein. Results from 3 years of experiments conducted by the Agricultural Development and Advisory Service (ADAS) agreed closely with those obtained from Rothamsted. Using the linear relationship between grain‐N% and fertiliser‐N, curves were plotted of grain yield against grain‐N, adjusted for comparable additions of fertiliser‐N (75, 100, 125, 150 kg ha−1). The curves tended to have sections with rising yield for small applications of N, to exhibit a maximum in a central zone and descending sections for large applications. There was no well‐defined ‚critical level’︁ of grain‐N%, beyond which this and grain yield were inversely related.
Nutritional value of fish viscera silage
Authors: Strøm Terje , Eggum Bjørn O. 
Published: October 2006

AbstractFish viscera silage has been prepared from cod (Gadus morhua) and saithe (Pollachius virens) by mincing the viscera and adding a mixture of formic and propionic acids [1:1 (w/v)] to a final concentration of 1.5% (w/v). Feeding experiments were performed with rats using: (a) freshly prepared silage; (b) fish viscera silage stored for up to 4 days at 30°C; and (c) de‐oiled silage prepared after autolysis and subsequent storage for up to 60 days at 15°C. The nutritional value of the silage has been improved by storage and lipid removal, giving an increase of net protein utilisation (NPU) from below 60% for freshly prepared silage to 70% or above after lipid removal. This increase of NPU can be attributed mainly to an increase in the level of lysine.
The determination of dimethyl sulphoxide in aqueous solution
Authors: Anness Brian J. 
Published: October 2006

AbstractA method for the determination of dimethyl sulphoxide (DMSO) in aqueous extracts is described. DMSO is reduced using stannous chloride and hydrochloric acid to dimethyl sulphide which can be measured by gas‐liquid chromatography. Other sulphur compounds, including S‐methyl methionine, have no effect on the assay. Levels of DMSO in solution higher than 10 μg litre−1 can be readily determined. In samples of brewery wort the levels of DMSO were within the range of 261‐411 μg DMSO litre−1 and repeated determinations on two samples of beer gave mean values of 417 and 627 μg DMSO litre−1 with coefficients of variation of 13.7 and 11.8% respectively.
Improvement of product attributes of mayonnaise by enzymic hydrolysis of egg yolk with phospholipase A2
Authors: Dutilh Christian E. , Groger Walter 
Published: October 2006

AbstractEgg yolk fermented with pancreatic phospholipase A2 has been shown to be a more potent emulsifier for mayonnaise than untreated egg yolk. The mayonnaise withstood heating at 100°C for 30 min without the emulsion breaking. The treatment also effected a considerable thickening of the product. Animal feeding trials with lysolecithin and fermented egg yolk suggested that the enzymic hydrolysis does not pose any toxicological hazards.
Distribution of soft wheat kernel lipids into flour milling fractions
Authors: Morrison William R. , Hargin Kevin D. 
Published: October 2006

AbstractSamples of whole and manually degermed Atou wheat were milled on a micro‐mill to give straight‐run flour, coarse offal, fine offal, finished bran and bran finisher flour. The non‐starch lipids in these products were compared with non‐starch lipids in the aleurone‐free starchy endosperm, and with lipids in the germ and aleurone of the original wheat. About half of the triglyceride in flour was derived from the germ; no glycolipids or phospholipids were derived from germ, and no lipids of any kind were derived from the aleurone. Non‐starch lipids in the aleurone‐free endosperm of a mixed English soft wheat grist were then compared with the non‐starch lipids in 11 flour streams from a commercial mill. All flours had much more triglyceride than the endosperm. In flours from the reduction system there were significant correlations between flour colour grade, sterylester, triglyceride, diglyceride, free fatty acid and diacylphospholipids, but none between ash or protein and colour or any class of lipid. Analysis of the principal components of variation in a simplified matrix describing all 11 flours placed triglyceride, diglyceride, free fatty acid, and diacylphospholipids close together in one group, and all glycolipids and N‐acylphospholipids in a separate unrelated group. Sterylester and colour were loosely associated with the first group but could also be regarded as part of a third loose group with ash and protein. The results are interpreted in terms of lipid distribution within the wheat kernel, and their significance in milling and baking practice.
The flavour of plums (Prunus domestica L.). An examination of the aroma components of plum juice from the cultivar victoria
Authors: Ismail Hanaa M. , Williams Anthony A. , Tucknott Owen G. 
Published: October 2006

AbstractVacuum steam distillation followed by solvent extraction, chemical separation and examination of the final extract by gas chromatography, and gas chromatography‐mass spectrometry, enabled 73 volatile components to be identified in juices prepared from plums of the cultivar Victoria. Of these, odour evaluation of the gas chromato‐graphic exit as the components were being separated, indicated that benzaldehyde, linalool, ethyl nonanoate, methyl cinnamate and γ‐decalactone contribute to ‚plum’︁ aroma. Milling the plums, as opposed to merely removing the stones prior to enzyming and expressing the juice, increased the concentrations of hexanol and cis 3‐hexenol and also produced hexanal and trans 2‐hexenal, these four components giving rise to the characteristic ‚green’︁ aroma of juice prepared in this way.
Potassium retention and release in rothamsted and saxmundham soils
Authors: Goulding Keith W. T. 
Published: October 2006

AbstractThe retention and release of K from ‘No K ’and K‐treated soils from the Rothamsted Classical Experiments and Saxmundham Experiment were examined using K‐Ca exchange equilibria and the kinetics of K release to Ca‐saturated resin. Free energies and enthalpies of Ca→K exchange showed that Saxmundham soils had the greater preference for K, and that residual K from long‐term manuring significantly decreased K binding strength and preference. K release kinetics showed that residual K increased the rate of K release chiefly from the ‘surface’ region, and the amount of K released from ‘surface’ and ‘peripheral’ regions of 2:1 layer silicates in soils. The increased K release from ‘peripheral’ regions of K fertilised soils, together with their decreased K preference, was associated with slowly reversible K fixation on the weathered periphery of 2:1 layer silicates.
Effect of inoculation of vegetable processing wastes with lactobacillus plantarum on silage fermentation
Authors: Moon Nancy J. 
Published: October 2006

AbstractSmall amounts (450 g) of experimental silages were prepared from green beans and potato processing wastes. Green bean wastes were dried or mixed with peanut (groundnut) hulls to reduce the percentage of moisture in the silage. Potatoes were not treated to remove moisture. The effects of inoculating these food processing wastes with Lactobacillus plantarum (5 × 106 g−1 wet weight) on pH decline, microbial populations and volatile and non‐volatile fatty acids were determined. The inoculum decreased pH, increased lactic acid and decreased acetic and other volatile acids in some silages. All silages had high numbers of streptococci initially and this population was succeeded by lactobacilli with higher numbers of the latter microflora observed in inoculated silages. Yeasts, moulds and clostridia were recovered in high numbers only in un‐inoculated silages prepared with peanut hulls. Although control silages had pH declines probably adequate for preservation, the bacterial additive had an overall beneficial effect on these fermentations.
A review of the changes in carotenes during ensiling of forages
Authors: Kalač Pavel , McDonald Peter 
Published: October 2006

AbstractThe dietary availability of carotenes to the animal depends in part on the relative proportions of different isomers and these may alter during ensiling. The proportions of the more available β‐carotenes are higher in well preserved silages than in clostridial silages. Under anaerobic conditions only small losses of carotenes occur with acidtreated silages but the provitamins are degraded rapidly in some fodder plants in the presence of both acids and oxygen. The presence of nitrites in silages is considered to increase destruction of carotenes.
Composition and nutritional evaluation of Aspergillus oryzae biomass grown on palm oil processing effluents
Authors: Barker Trevor W. , Drouliscos Nicholas J. , Worgan Jeffrey T. 
Published: October 2006

AbstractAspergillus oryzae biomass grown on effluents produced during the extraction of palm oil was found to have a crude protein content of 39.6 g 100 g−1 and a ‘true protein’ content of 32.1 g 100 g−1. Amino acid analysis showed that the essential amino acid content was 58.2 g 16 g−1 N and the essential amino acid index was calculated to be 87.4. The sulphur‐containing amino acids were present at a combined level of 2.8 g 16 g−1. In rat feeding trials the biomass had a biological value of 0.68 ± 0.03, a net protein utilisation of 0.65 ± 0.05 and a true digestibility of 0.96 ± 0.05 based on its crude protein content. No unusual fatty acids were detected in the biomass.
Biological availability of iron found in fish‐meals
Authors: Soevik Torleif , Opstvedt Johannes , Braekkan Olaf R. 
Published: October 2006

AbstractSamples of uncontaminated meals produced in the laboratory from capelin and mackerel were found to contain about 70 and 90 mg iron kg−1, respectively. Commercially produced fish‐meals were contaminated to a varying degree by iron from the processing equipment. The increased iron content in commercial meals may represent an important nutritional iron source. In experiments with chicks, the biological availability of the iron in fish‐meals was found to depend on the total amount present. Compared with iron given as ferrous sulphate, the ‘fish‐iron’ was found to be about 70% available, whereas the ‘contaminating iron’ derived from the processing equipment during production showed considerably lower availability, varying from 22 to 52%, depending on the factory.
Production of fungal enzymes and proteins from high salt cheese wheys
Authors: Foda Mohamed Salah 
Published: October 2006

AbstractA fermentation procedure using wheys from buffalo milk, sweet rennet and salted wheys containing up to 15% NaC1, and based on the selection of salt‐tolerant fungal cultures for production of microbial proteins and some economically important enzymes, is described. Certain strains of Aspergillus flavus, A. niger, A. ochraceus and A. terreus gave yields of mycelium ranging between 1.5 and 30 g on a dry weight basis. Strong proteolytic activities were exhibited by A. ochraceus, A. flavus and, to a lesser extent, by A. niger in the presence of salt up to 10% as final concentration. Powerful milk‐clotting activities were also detected in culture supernatants of A. flavus and A. ochraceus. Extracellular β‐galactosidases were released in to the culture fluids of these fungal strains with variable activities, depending upon the salt content of the growth medium. The application of the procedure is discussed.