Differences In Ash Research Articles

Creamed Coconut Testa and Creamed Coconut as Substitutes for Coconut Milk in Culinary Uses

Coconut milk plays a crucial role in preparation ofcurries and other savoury dishes in Sri Lanka.While squeezing grated coconut manually, there is a wastage ofcoconut as well as coconut testa which is a significant by-product of coconut processing industries. This study aimed to evaluate the potential of utilizing creamed coconut (CC) and creamed coconut testa (CCT) as a viable substitute for coconut milk in culinary uses. To attain this objective, the nutritional composition ofCC and CCT was determined and sensory evaluation was undertaken to test the suitability of these two products as cooking medium on a potato curry using a group of thirty semi-trained panelists. Four formulations of CCT incorporated potato curry were prepared coded as F₁ (CCT:water = 1:9), F₂ (CCT:water =1:4), F₃ (CCT:water = 3:7) and F₄ (CCT:water = 2:3). Besides, P₁ (CC:water = 1:9), P₂ (CC:water = 1:4), P₃ (CC:water = 3:7), P₄ (CC:water = 2:3) were coded as the four formulations of potato curry, incorporating CC. The analysis revealed that fat, crude protein and carbohydrate in CC was higher than CCT except crude fiber content. However, there was no significant (p > 0.05) difference in ash and moisture contents. According to sensory evaluation, F₁ (CC:water = 1:9) and P₂ (CC:water = 1:4) were identified as the most preferred potato curry formulations incorporating CCT and CC respectively. In conclusion, there was a potential ofutilizing and maximizing coconut meat and testa as a viable substitute for coconut milk in culinary applications.

Optimizing Growth Conditions and Biochemical Properties of Chondracanthus acicularis (Rhodophyta) in Laboratory Settings

This study aimed to evaluate the laboratory cultivation of Chondracanthus acicularis, focusing on key environmental parameters such as nutrient levels and light exposure. The results provide insights into the optimal growth conditions and biochemical composition of C. acicularis, which are crucial for its sustainable exploitation in industrial applications. Significant differences in the relative growth rate (RGR) and productivity (Y) were found between the different treatments. Seaweed grown on Provasoli (PES) Medium with white LED light and red LED light showed the best growth rates. Negative growth was observed in treatments with Nutribloom plus®, and blue LED light. The proximate composition analysis revealed a high moisture content across all treatments, with significant differences in ash and organic matter content between the treatments. The use of LED light played a crucial role in optimizing growth by influencing photosynthetic efficiency and pigment production. The proximate composition varied significantly between treatments, especially ash and organic matter. Light and nutrient conditions also influenced pigmentation and colour characteristics, with significant changes in phycoerythrin, phycocyanin, and chlorophyll concentration. PES treatments consistently showed the highest colour variation. These findings highlight the influence of environmental conditions on seaweed growth, productivity, pigmentation, and proximate composition, and provide valuable insights for optimized cultivation strategies.

Seasonal fluctuations in fatty acid profile and biochemical traits of edible deep-water shrimp Heterocarpus woodmasoni

Heterocarpus woodmasoni is an edible deep-sea caridean shrimp that holds significant commercial importance and is sourced from the south-west coast of India in the Arabian Sea. In this research study, we extensively examined the biochemical, mineral and seasonal fatty acid compositions of H. woodmasoni. ANOVA tests, unveiled noteworthy disparities (p < 0.05) in moisture, crude fat and protein content between male and female H. woodmasoni. In contrast, we observed no significant differences in ash, carbohydrate, and cholesterol levels. Regarding minerals, the prominent macro elements detected in H. woodmasoni included K, P, Na, Ca and Mg with Zinc (Zn) and manganese (Mn) emerging as the dominant micro elements followed by Copper (Cu) and Selenium (Se). Notably, these shrimp exhibited a well-balanced ratio of essential to non-essential amino acids. Within the n-6 series, linoleic acid (18:2n-6), dihomo-γ-linolenic acid (20:3n-6), and arachidonic acid (20:4n-6) were identified as the primary polyunsaturated fatty acids (PUFA), exhibiting distinct concentrations across sexes and seasons. Both male and female H. woodmasoni displayed lower atherogenicity and thrombogenicity indices, ranging between 0.4 and 0.6 and 0.2–0.4, respectively, indicating a favourable cardiovascular health profile. Principal component analysis resulted in a two-principal component model explaining 83.4 % and 67.3 % of the total data variance for amino acid and fatty acid indices, respectively. This comprehensive biochemical analysis of both male and female H. woodmasoni reaffirms the species' status as a valuable and healthful resource, characterized by its abundance of high-quality nutritional components.

Nutritional content of complementary feeding instant kanji rumbi porridge with the addition of quail egg flour

Abstract Kanji Rumbi porridge is an Acehnese traditional local food. The limitations of this complementary food are incomplete nutritional and long processing, so it requires innovation in development. Kanji Rumbi potentialy to become an instant complementary food through drying processing. Objective: analyze the effect of instant Kanji Rumbi porridge with drum drying method on nutritional content. Completely Randomized Design (CRD) experiment with two replications. The research was carried out in August-September 2023, at the Food Processing and Experimentation Laboratory of the Department of Public Nutrition, IPB, instantiated at the IPB Seafast Laboratory and nutritional analysis at the Saraswanti Indo Genetech (SIG) Laboratory, Bogor. Data analysis used the Paired t-test (p&lt;0.05). The instant Kanji Rumbi product has a yield value of 25%. There were significant differences in the nutritional content of fresh and instant Kanji Rumbi in terms of water content, energy, carbohydrates, fat, fiber, Vitamin A, sodium, zinc, iron. There was no significant difference in ash, protein, iodine and calcium levels. Most of the nutritional content of instant Kanji Rumbi is higher than fresh porridge.

Seasonal variation of nutritional constituents in muscles of silver scabbard fish Lepidopus caudatus (Pisces: Trichiuridae) from Eastern coast of Tunisia

Seasonal variation in amino and fatty acids and mineral contents was investigated in 72 Lepidopus caudatus muscle fillets, averaging 803 ± 317 g in total wet weight and 110 ± 9.85 cm in total length, and collected from the Eastern coast of Tunisia, to give information on its nutritional constituents’ quality and determine the appropriate period for its consumption. Results showed significant differences in ash, moisture, crude protein, and total lipid content. Fatty acid composition varied significantly between the four seasons, with total PUFAs, predominated by docosahexaenoic acid, exhibiting high levels in spring, followed by total SFAs dominated by palmitic acid in spring and total MUFAs represented by oleic acid in autumn. Glutamic and aspartic acids showed high concentrations in autumn, with total essential amino acids and their non-essential acids ratio exhibiting a significant seasonal variation. Analysis of seasonal variation of minerals indicated that P revealed a high concentration in autumn, followed by K, Na, and Mg in summer and Ca in spring. The high quality of these nutritional constituents indicates the importance of L. caudatus muscle fillet as a source of energy and nutritional value throughout the year and thus can be added to the Tunisian food composition table.

Effects of Pasteurization and Freeze Drying on Proximal Composition, Fatty Acids Composition and Lipid Quality in Colostrum Human Milk

Colostrum human milk samples obtained from human milk banks received different treatments and were evaluated for their proximal composition, fatty acids composition and lipid quality. The total lipids content was maintained in the treatments. There was no difference in moisture, ash, total proteins, carbohydrates and energetic value for raw colostrum human milk and pasteurized colostrum human milk, and there was difference in ash, total proteins and energetic value for freeze-dried colostrum human milk and pasteurized + freeze-dried colostrum human milk. The fatty acids composition demonstrated no difference in the processes for 14 of 31 fatty acids identified. Furthermore, lipid quality indices were obtained, which were unpublished for colostrum human milk submitted to pasteurization and freeze drying. Principal component analysis showed similar behaviors for freeze-dried colostrum human milk and pasteurized and freeze-dried colostrum human milk. So, the processes used may be promising for application in colostrum human milk, due to the maintenance of its proximal characteristics and fatty acid composition.

Relationship of Linoleic and Alpha-Linolenic Acids on the Productive Performance and Serum Biochemical Profile of Japanese Quail Breeders

Linoleic (LA, 18:2) and alpha-linolenic (ALA, 18:3) acids are omega-6 and omega-3 polyunsaturated fatty acids considered essential to human and animal health. The optimum LA/ALA ratio for the production of fertile eggs in Japanese quail breeders has been little investigated. Thus, this study aimed to assess the effects of LA/ALA ratio on productive performance, egg quality, serum biochemical profile, body composition, and organ weight in Japanese quail. A completely randomized design was used. Birds were distributed into five treatments consisting of different LA/ALA ratios (1.48:1, 4.57:1, 7.63:1, 10.69:1, and 13.75:1), obtained by adding soybean (LA) and flaxseed (ALA) oils to the feed. Productive performance and egg quality were assessed in three cycles of 28 days each. At the end of the experiment, the birds were slaughtered and evaluated for biochemical profile, genital organ weights, and body composition. Data were subjected to analysis of variance and regression (p<0.05). LA/ALA ratio had no effect on productive performance or egg quality. Blood cholesterol in females and males and total triglycerides in females showed a quadratic response. Breeders fed the highest level of flaxseed oil (1.48:1) had the best serum levels of cholesterol and total triglycerides. Live weight and relative organ weights were not influenced by LA/ALA ratio. Differences in ash and crude protein levels were observed between groups, with LA increasing the deposition of these nutrients. It was concluded that LA/ALA ratio didn’t affect productive performance or egg quality. However, based on the results of body composition, serum triglycerides, and cholesterol, it is recommended to use an LA/ALA ratio of 1.48:1 in diets.

Comparison of nutritional quality, phenolic compounds, and antioxidant activity of conventional and 3D printed biscuits from wholegrain and multigrain flours

Complementing traditional food processing techniques with emerging ones like three-dimensional (3D) food printing can re-innovate the derived products as more consumer-centric with known human wellness values. This study investigated the nutritional quality, polyphenol composition, and antioxidant activity of conventional and 3D printed biscuits from the same wholegrain and multigrain flours. Fermented cowpea and germinated quinoa were bioprocessed at 28 °C for 48 h and freeze-dried to obtain cowpea sourdough and malted quinoa flours, and the flours subsequently used to prepare kneaded and shaped dough or 3D printed dough baked as biscuits. Some chemical compositions of the biscuits revealed minute differences in ash, fiber, protein, threonine, serine, as well as potassium content and significant differences (p ≤ 0.05) in total flavonoid contents and phenolic compounds. The 3D printed biscuits from biomodified flours had improved concentrations of methionine, aspartic, glutamic, higher iron and phosphorus contents, slightly varied antioxidant activities, and better appearances than the corresponding conventional biscuits. The comparable and improved chemical compositions of the 3D printed biscuits indicate the possible use of value-added intermediate products from traditional processing techniques with emerging technology to manufacture in-demand novel foods with wellness-promoting properties beyond basic nutrients.

Comparative physicochemical analysis of Jalakumbhikshara prepared with water and cow urine

INTRODUCTION: Kshara preparation is one of the prominent and widely practiced dosage forms of Ayurveda specifically indicated for the management of Kaphaja Galaganda (goiter). Varied descriptions regarding method of preparation and type of Kshara are mentioned in classics. Sushruta Samhita mentions the use of either water or cow urine as the solvent. No pharmaceutico-analytical study has been documented on Jalakumbhikshara till date. The aim of this study was to prepare Jalakumbhikshara with water (JKW) and cow’s urine (JKC) and to evaluate their analytical profile by physicochemical analysis, chromatographic pattern, and spectral method (Fourier transform infrared spectroscopy). MATERIALS AND METHODS: JKW and JKC were prepared by addition of six times of media (water or cow urine) to the ash of dried whole plant of Jalakumbhi followed by decantation and heating to dryness, which in turn is followed by analysis through physicochemical, sensory, spectral, and chromatographic methods. RESULTS: JKW and JKC were differentiable on the basis of color, taste, and smell. Physicochemical analysis of JKW and JKC reveals significant difference in ash value and water-soluble ash, whereas it shows insignificant difference in water-soluble extractives and acid-insoluble ash, respectively. Jalakumbhi Kshara prepared by water and cow urine predominantly contains 44.31%, 21.3% and 43.3%, 19.41% of potassium and chloride, respectively, with trace elements such as Na, Br, I, Cu, Mg, Ph, and Fe. Both the types of Kshara contain organic moieties, with comparatively 15.21% more organic content in Jalakumbhi Kshara prepared with cow’s urine. CONCLUSION: Change of extraction media for preparation of Jalakumbhi Kshara from water to cow urine alters organoleptic and physicochemical attributes of Kshara. Jalakumbhi Kshara prepared with water and cow’s urine has predominance of K and Cl ions. Cow’s urine is a better medium for extraction of inorganic alkaline earth elements in the preparation of Jalakumbhi Kshara than that of water.

The Nutritional Profiles of Five Important Edible Insect Species From West Africa-An Analytical and Literature Synthesis.

Background: Undernutrition is a prevalent, serious, and growing concern, particularly in developing countries. Entomophagy—the human consumption of edible insects, is a historical and culturally established practice in many regions. Increasing consumption of nutritious insect meal is a possible combative strategy and can promote sustainable food security. However, the nutritional literature frequently lacks consensus, with interspecific differences in the nutrient content of edible insects generally being poorly resolved.Aims and methods: Here we present full proximate and fatty acid profiles for five edible insect species of socio-economic importance in West Africa: Hermetia illucens (black soldier fly), Musca domestica (house fly), Rhynchophorus phoenicis (African palm weevil), Cirina butyrospermi (shea tree caterpillar), and Macrotermes bellicosus (African termite). These original profiles, which can be used in future research, are combined with literature-derived proximate, fatty acid, and amino acid profiles to analyse interspecific differences in nutrient content.Results: Interspecific differences in ash (minerals), crude protein, and crude fat contents were substantial. Highest ash content was found in H. illucens and M. domestica (~10 and 7.5% of dry matter, respectively), highest crude protein was found in C. butyrospermi and M. domestica (~60% of dry matter), whilst highest crude fat was found in R. phoenicis (~55% of dry matter). The fatty acid profile of H. illucens was differentiated from the other four species, forming its own cluster in a principal component analysis characterized by high saturated fatty acid content. Cirina butyrospermi had by far the highest poly-unsaturated fatty acid content at around 35% of its total fatty acids, with α-linolenic acid particularly represented. Amino acid analyses revealed that all five species sufficiently met human essential amino acid requirements, although C. butyrospermi was slightly limited in leucine and methionine content.Discussion: The nutritional profiles of these five edible insect species compare favorably to beef and can meet human requirements, promoting entomophagy's utility in combatting undernutrition. In particular, C. butyrospermi may provide a source of essential poly-unsaturated fatty acids, bringing many health benefits. This, along with its high protein content, indicates that this species is worthy of more attention in the nutritional literature, which has thus-far been lacking.

Effect of adding different types of flour on the quality of low fat beef sausage

The experiment was conducted to find out the effect of different types of flour on the sensory, physicochemical, biochemical and microbiological properties of beef sausages. For this purpose, sausages were prepared into four different groups. They were treated control; beef sausage without flour, beef with 10% rice flour, beef with 10% wheat flour and beef with 10% corn flour. All parameters were analyzed at 0, 15th and 30th days of storage time. The proximate compositions of different sausage batters are analyzed and highly significant differences were found in dry matter and crude protein (%) content and significant differences were found in cooking loss (%), pH (%) and EE (%) content. While analyzing the different types of sausages, highly significant differences were found in pH, DM (%), CP (%) and EE (%) content and significant differences in Ash (%) content. Crude protein (%) and DM (%) increased, while Ash (%) and EE (%) decreased with increase of storage time. Significantly higher DM (%) and CP (%) were found in beef sausage without any flour, no significant differences were found among the flour groups in DM (%) and CP (%) content. The storage period had significant effect on different biochemical (FFA, POV and TBARS value) and microbial (TVC, TCC and TYMC) test. In all cases the values were increased with increase of storage time. The surface color (CIE L*, a*, b*) of sausages of different treatments at different storage period were measured. No significant differences in L* value were found among beef sausages and storage time. On the other hand, different types of sausages had a significant effect on a* and b* values. Significantly higher a* value was found in beef sausage with 10% corn flour and b* value in beef sausage without any flour (Control). Storage period had no effect on b* values, but effect on a* values. Significantly lower a* value was found at 0 day of storage time. In sensory analysis, highly significant differences were found in flavor, off-flavor, juiciness, tenderness and overall acceptability among four types of sausages but no significant found in color. All the parameters were significantly lower in control sausage except off-flavour, which was significantly higher in control sausage. No significant differences were found in sensory parameters among the sausages manufactured from different types of flour. From this experiment, it might be concluded that addition of different types of flour increases the overall acceptability of beef sausage.&#x0D; Bang. J. Anim. Sci. 2021. 50 (1):1-11

A Study of Some Chemical And Rheological Properties In Wheat Flour And Soya Flour

The study was conducted in (the general for grain processing and Tikrit University. Which included the effect of adding low-fat soybeans, whether as flour wheat, on the chemical composition and rheology concentrations. The results showed the presence of significant differences in humidity, as the highest moisture content was recorded in the sample with a concentration of 15%, reaching 12.300, while there were no significant differences in the concentration of 15, 20 and 25% for protein. Significant differences in ash for the different concentrations compared to the two control groups, as well as the same for fibers.&#x0D; As for carbohydrates the highest value was recorder for wheat flour control. Significant differences was also recorded in the rhelogical properties, which included farinograph and amyloghraph, as the addition of low soybeans improved the rhelogical characteristic such as stability absorption, viscosity, and others.&#x0D; There fore this research aims at raise the nutritional value when using this compound flour in the manufacture of different backed products.

Effect of spirulinaSpirulina platensisas a complementary ingredient to reduce dietary fish meal on the growth performance, whole‐body composition, fatty acid and amino acid profiles, and pigmentation of Caspian brown trout (Salmo trutta caspius) juveniles

Spirulina has been highlighted as a valuable complementary ingredient in aquafeeds due to its high protein and vitamin content, in addition to other nutritional benefits. To evaluate the effect of dietary spirulina inclusion in fish meal sparing (FMS) on juvenile Caspian brown trout as a slow‐growth fish, a complete randomized experimental design was developed with five treatments: 0% (control), 2% FMS (13.2 g/kg spirulina in diet), 4% FMS (26.4 g/kg spirulina in diet), 6% FMS (39.6 g/kg spirulina in diet) and 8% FMS (52.8 g/kg spirulina in diet). Six hundred juveniles (11.0 ± 1.0 g) were assigned to 15 experimental tanks. Although this fish is sensitive to diet composition, fish fed the 6% FMS and 8% FMS diets had a significantly higher weight gain rate (239.51% and 231.27%) and specific growth rate (1.74% bw per day and 1.71% bw per day) compared with those fed the control diet. Furthermore, 6% FMS and 8% FMS treatments had statistically higher protein efficiency (0.76 and 0.78), lipid efficiency (1.89 and 1.94) and statistically lower feed conversion ratio (2.47 and 2.41) compared with other treatments, respectively (p < 0.05). In terms of whole‐body composition, the higher amount of protein and lower content of lipid were observed in fish fed the 8% FMS diets as compared to control. Although no significant differences in ash and moisture content were observed, the highest protein deposition (157.3 g/kg) and the lowest lipid content (77 g/kg) in whole body were reported in fish fed 8% FMS diet. Based on the fillet fatty acid outcome, fish fed the 8% FMS diet had significantly higher saturated fatty acids (SFAs), C20:3n‐6, C18:3n‐3, polyunsaturated fatty acids (PUFAs) and total n‐3 fatty acids as compared to those fed the control diet (p < 0.05). Accordingly, increasing dietary spirulina content significantly enhanced the amount of these fatty acids in fish fillet. As regards of whole‐body amino acid profile, arginine and lysine in fish fed 6% FMS and 8% FMS diets were higher and lower than in those fed the control diet, respectively (p < 0.05). Fillet and skin colour parameters, such as luminosity, redness and yellowness, significantly increased with spirulina supplementation with the 8% FMS treatment displaying higher values than the control. In summary, according to our results, 8% FMS (52.8 g/kg spirulina in diet) treatment improved juvenile Caspian brown trout growth, carcass composition and pigmentation.

Studies on dehydration of Moringa oleifera leaves by using different method and its utilization in Paratha

Moringa oleifera is a multipurpose and exceptionally nutritious vegetable tree with a variety of potential uses and its leaves are most nutritious and drying of Moringa leaves powder not only increases the micronutrients but also it increases the shelf- life of its powder. In this study three types of drying methods are used sun drying, tray drying and shade drying to improve nutritional property of Paratha. Proximate composition of three methods of dehydrated leaves were determined and compared. Four sensory attributes of appearance, aroma, texture, taste and overall acceptability using 9-point hedonic scale. Nutritional value of Dehydrated Moringa leaves added sample was compared with a control. Result revealed, obtaining a significant increase in ash and carbohydrate content. Further, obtained a significant improvement in beta- carotene content and mineral content of leaves. 95:5, wheat flour: dehydrated Moringa leaves incorporated paratha was best considering all sensory attributes. Under proximate analysis of control and Dehydrated Moringa leaves incorporated biscuits, obtained a significant difference in ash, crude protein, fibre, carbohydrate and mineral content except moisture and fat. Hence, incorporation Moringa leaves into Paratha can improve nutritional profile and reduce calorie value.

Nutritional quality assessment of two potato intraspecific somatic hybrid lines

The nutritional quality of new potatoes from intraspecific somatic hybrids called CN1 and CN2 was investigated and compared to that of the conventional Nicola and BF15 varieties. The chemical composition of tubers was determined to ascertain substantial equivalence. No significant difference in ash and mineral levels was noticed between all the potato samples. However, some differences were observed in dry matter, starch, soluble sugar, protein and lipid contents between hybrid potatoes and commercial varieties, but all values were within the normal ranges reported in the literature. The hybrid potatoes as well as the Nicola and BF15 varieties were then separately added to rat diet at a level of 30% (w/w). Animals were divided into five groups of 5 rats each. The rat group fed the standard diet served as control. The responses of rats fed diets containing hybrid potatoes were compared to those fed conventional potato varieties. Overall health, weight gain, food consumption and digestibility, aspects and r...

Reactive Uptake of Sulfur Dioxide and Ozone on Volcanic Glass and Ash at Ambient Temperature

AbstractThe atmospheric impacts of volcanic ash from explosive eruptions are rarely considered alongside those of volcanogenic gases/aerosols. While airborne particles provide solid surfaces for chemical reactions with trace gases in the atmosphere, the reactivity of airborne ash has seldom been investigated. Here we determine the total uptake capacity (NiM) and initial uptake coefficient (γM) for sulfur dioxide (SO2) and ozone (O3) on a compositional array of volcanic ash and glass powders at ~25°C in a Knudsen flow reactor. The measured ranges of NiSO2 and γSO2 (1011–1013 molecules cm−2 and 10−3–10−2) and NiO3 and γO3 (1012–1013 molecules cm−2 and 10−3–10−2) are comparable to values reported for mineral dust. Differences in ash and glass reactivity toward SO2 and O3 may relate to varying abundances of, respectively, basic and reducing sites on these materials. The typically lower SO2 and O3 uptake on ash compared to glass likely results from prior exposure of ash surfaces to acidic and oxidizing conditions within the volcanic eruption plume/cloud. While sequential uptake experiments overall suggest that these gases do not compete for reactive surface sites, SO2 uptake forming adsorbed S(IV) species may enhance the capacity for subsequent O3 uptake via redox reaction forming adsorbed S(VI) species. Our findings imply that ash emissions may represent a hitherto neglected sink for atmospheric SO2 and O3.

Performance strategies affect mammary gland development in prepubertal heifers

In Brazil, the majority of dairy cattle are Holstein × Gyr (H×G). It is unknown whether excessive energy intake negatively affects their mammary development to the same extent as in purebred Holsteins. We hypothesized that mammary development of H×G heifers can be affected by dietary energy supply. We evaluated the effect of different average daily gains (ADG) achieved by feeding different amounts of a standard diet during the growing period on biometric measurements, development of mammary parenchyma (PAR) and mammary fat pad (MFP), and blood hormones. At the outset of this 84-d experiment, H×G heifers (n = 18) weighed 102.2 ± 3.4 kg and were 3 to 4 mo of age. Heifers were randomly assigned to 1 of 3 ADG programs using a completely randomized design. Treatments were high gain (HG; n = 6), where heifers were fed to gain 1 kg/d; low gain (LG; n = 6), where heifers were fed to gain 0.5 kg/d; and maintenance (MA; n = 6), where heifers were fed to gain a minimal amount of weight per day. Heifers were fed varying amounts of a single TMR to support desired BW gains. Over the 84 d, periodic biometric and blood hormone measurements were obtained. On d 84, all heifers were slaughtered and carcass and mammary samples were collected. At the end, HG heifers weighed the most (181 ± 7.5 kg), followed by LG (146 ± 7.5 kg) and MA (107 ± 7.5 kg) heifers. The ADG were near expected values and averaged 0.907, 0.500, and 0.105 ± 0.03 kg/d for HG, LG, and MA, respectively. In addition, body lengths, heart girths, and withers heights were affected by dietary treatment, with MA heifers generally being the smallest and HG heifers generally being the largest. Body condition scores differed by treatment and were highest in HG and lowest in MA heifers; in vivo subcutaneous fat thickness measurement and direct analysis of carcass composition supported this. The HG heifers had the heaviest MFP, followed by LG and then MA heifers. Amount of PAR was highest in LG heifers and was the same for HG and MA heifers. The percentage of udder mass occupied by PAR was lowest in HG heifers, differing from LG and MA heifers. Composition of MFP was not evaluated. Regarding PAR composition, no differences in ash or DM were found. On the other hand, CP concentration of PAR for HG heifers was lower than that for LG heifers, which was lower than that for MA heifers. Regarding the fat content, HG treatment was higher than LG and MA treatment, which did not differ from each other. In PAR, differences in relative abundance of genes related to both stimulation and inhibition of mammary growth were observed to depend on dietary treatment, sampling day, or both. The same can be said for most of the blood hormones that were measured in this experiment. In this experiment, high ADG achieved by feeding different amounts of a standard diet during the growing period negatively affected mammary development.

Analysis of muscular nutritional composition in farmed Leuciscus spp. and their hybrids in a low saline-alkaline pond

PDF HTML阅读 XML下载 导出引用 引用提醒 低盐碱池塘养殖雅罗鱼及其杂交种肌肉营养成分分析 DOI: 作者: 作者单位: 1. 淡水鱼类育种国家地方联合工程实验室, 农业部淡水水产生物技术与遗传育种重点实验室, 中国水产科学研究院 特殊生境鱼类种质特性与抗逆育种重点实验室, 中国水产科学研究院 黑龙江水产研究所, 黑龙江 哈尔滨 150070;2. 上海海洋大学 水产与生命学院, 上海 201306 作者简介: 常玉梅(1978-),女,副研究员,专业方向为鱼类分子生物学.E-mail:changyumei@hrfri.ac.cn 通讯作者: 中图分类号: S96 基金项目: 国家自然科学基金项目（31461163004）；黑龙江省科技攻关项目（GCI2B307）. Analysis of muscular nutritional composition in farmed Leuciscus spp. and their hybrids in a low saline-alkaline pond Author: Affiliation: 1. National & Local United Engineering Laboratory of Freshwater Fish Breeding;Key Laboratory of Freshwater Aquatic Biotechnology and Genetic Breeding, Ministry of Agriculture;Key Laboratory of Fish Stress Resistance Breeding and Germplasm Characteristics in Special Habitats, Chinese Academy of Fishery Sciences;Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China;2. College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China Fund Project: 摘要 | 图/表 | 访问统计 | 参考文献 | 相似文献 | 引证文献 | 资源附件 | 文章评论 摘要:本研究旨在为池养雅罗鱼肌肉营养成分的评定和规模化配合饲料的配制提供基础数据。选取达里湖瓦氏雅罗鱼（L. idus，简称GT）以及种内杂交种（达里湖瓦氏雅罗鱼♀×松花江瓦氏雅罗鱼♂，简称DS）和种间杂交种（达里湖瓦氏雅罗鱼♀×高体雅罗鱼♂，简称DG）各15尾，每种鱼等量分成3组，测定其背部肌肉的一般营养成分、氨基酸和脂肪酸含量。结果显示：1）除水分含量无明显差异外，5种养殖雅罗鱼的灰分、粗蛋白和粗脂肪的含量均出现明显差异（<0.05）。其中DS杂交的灰分（1.77%）含量显著高于其他4种雅罗鱼（1.16%~1.22%），粗脂肪含量（7.23%）显著高于其双亲组合（DL 4.31%，SHJ 4.22%）及含量最低的DG杂交（3.32%），表现出超亲的杂种优势；5种养殖雅罗鱼具有较高的蛋白质含量（17.05%~18.80%），其中DG和DL的蛋白质含量明显高于其他3种养殖群体（<0.05），显示出较强的杂种优势；2）5种雅罗鱼肌肉中均测定出18种氨基酸，氨基酸总量（TAA）介于73.058%~79.289%，DG和DL的TAA含量、AAS、CS及EAAI指数均高于其他3种雅罗鱼，与其粗蛋白的测定结果相符，表明母本DL将其高蛋白的遗传特性很好地遗传给了子代，进一步证明了杂种优势；3）5种雅罗鱼肌肉中均检测到23种脂肪酸，饱和脂肪酸（SFA）、单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）含量分别为15.03%~19.06%、49.15%~53.92%和27.54%~29.40%，PUFA/SFA比值介于1.53~1.83；SFA和PUFA含量较高的是GT和DL，而MUFA含量较高的是DG和DS两个杂交种。综上所述，5种盐碱池塘养殖雅罗鱼的肌肉营养成分较均衡，属优质蛋白质；杂交选育可以有效改善杂交种的肌肉营养品质，获得的高脂高蛋白的DS杂交和低脂高蛋白的DG杂交可以满足不同的市场需求。 Abstract:This study was conducted to provide basic information for a comprehensive evaluation of nutritional components in the muscle tissues of five cultured fish species and to guide commercial-scale manufacturing of fish feed. Four-year-old originally from Dali Lake (DL) and Songhuajiang River progeny (SHJ), from the Ertix River (GT), and two hybrids, such as hybrids DS (DL♀×SHJ♂) and DG (DL♀×GT♂), were held in a low saline-alkaline pond. Fifteen fish from each genetic group were divided into three replicates, and their nutrient components and muscle amino acid and fatty acid contents were measured and analyzed. The results showed significant differences in ash, crude protein, and crude fat contents among the five genetic groups except that of water (<0.05). Ash content (1.77%) was significantly higher in DS than that in the other four genetic groups (1.16%-1.22%), and crude fat content (7.23%) was significantly higher than that of DL (4.31%), SHJ (4.22%), and the hybrid DG (3.32%). Eighteen amino acids were detected in the five genetic groups, and total amino acid contents were 73.06%-79.29%.The total amino acid components were significantly higher in DG and DL than those in the other three species (<0.05). In addition, the DG and DL groups had higher amino acid, chemical, and essential amino acid index scores than those of the others, which coincided with the higher crude protein content in DL, indicating that the higher crude protein in DG was inherited from DL, and was evidence of hybrid vigor. Twenty-three fatty acids were detected in the five genetic groups, and the saturated fatty acid (SFA), mono-unsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA) contents were 15.03%-19.06%, 49.15%-53.92%, and 27.54%-29.40%, respectively. The PUFA to SFA ratio was 1.53-1.83. GT and DL had relatively higher SFA and PUFA contents, and the DG and DS hybrids had higher MUFA contents. Taken together, the five cultured genetic groups had balanced nutrient components in muscle and could be excellent protein sources for human consumption. Nutrient quality was improved effectively through hybridization; thus, satisfying market requirements with higher lipid and protein contents from DS and lower lipid but higher protein contents from DG. 参考文献 相似文献 引证文献

Comparison of Surti goat milk with cow and buffalo milk for gross composition, nitrogen distribution, and selected minerals content

Aim:The study was undertaken to find out the gross composition, nitrogen distribution, and selected mineral content in Surti goat milk, and its comparison was made between cow and buffalo milk.Materials and Methods:Goat milk samples of Surti breed and buffalo milk samples were collected during the period from July to January 2014 at Reproductive Biology Research Unit, Anand Agricultural University (AAU), Anand. Cow milk samples of Kankrej breed were collected from Livestock Research Station, AAU, Anand. Samples were analyzed for gross composition such as total solids (TS), fat, solid not fat (SNF), protein, lactose, and ash. Samples were also analyzed for nitrogen distribution such as total nitrogen (TN), non-casein nitrogen (NCN), non-protein nitrogen (NPN), and selected minerals content such as calcium, magnesium, phosphorous, and chloride. Total five replications were carried out.Results:Goat milk had the lowest TS, fat, protein, and lactose content among all three types of milk studied in the present investigation. On the other hand, the highest TS, fat, protein, and lactose content were found in buffalo milk. Buffalo milk had the highest SNF, calcium, magnesium, and phosphorous content, which was followed by goat milk and lowest in cow milk. The SNF, protein, TN, and calcium content of goat milk were statistically non-significant (p<0.05) with cow milk. The lactose content of goat milk was significantly lower (p>0.05) than that of the cow milk as well as buffalo milk. The goat milk had the highest ash and NCN content, which were followed by buffalo milk and lowest in cow milk. However, the differences in ash, NPN, and phosphorous content of three types of milk studied, viz., goat milk, cow milk, and buffalo milk were found statistically non-significant (p<0.05). The NCN content of buffalo milk was statistically non-significant (p<0.05) with cow milk as well as goat milk. The NCN and magnesium content of goat milk were significantly higher (p>0.05) than that of the cow milk. The magnesium content of goat milk was statistically non-significant (p<0.05) with buffalo milk. The chloride content of goat milk was significantly higher (p>0.05) than that of the buffalo milk as well as cow milk.Conclusion:It can be concluded from the study that the goat milk has lower TS, fat, lactose, protein content, TN as well as NPN but higher ash and NCN content compared to cow milk and buffalo milk. The goat milk has lower calcium, phosphorous compared to buffalo milk while it has higher calcium, phosphorous compared to cow milk, and it has higher magnesium, chloride content compared to cow milk and buffalo milk.

Effect of Drying Methods and Pre Treatments on Nutritional Value and Sensory Quality of Fish (Oreochromis niloticus, Pylodictis olivaris and Cyprinus carpio) Species Commonly Used in Gambella Region

This study was conducted to assess the effect of drying methods and pre-treatments on nutritional content and sensory quality of dried fish. The experiment was conducted in factorial arrangement of 2×3×2 with two drying methods (sun and oven drying), three fish species (tilapia, cat fish and carp) and two preservatives treatment (garlic and ginger juice) laid out in Completely Randomized Design (CRD). Fresh fillets were analysed for their nutritional value and sensory quality. The compositions of the fresh fillets were 6.50-7.59% for ash, 74.20-76.67% for protein, 8.06-9.09% for fat and 8.47-9.12% for total carbohydrates. Drying reduced the moisture contents from 74.74-75.81% to between 7.76-8.25%, making it safe for storage. The ash content changed from 7.11 to 7.34 and from 6.50% to 6.34% for cat fish and tilapia, respectively, with statistical significance whereas no change was observed in carp with 7.60% because of drying. Drying method had no difference in ash and protein contents while increase in fat from 7.75 to 9.44% and a decrease in carbohydrate from 9.37 to 8.13% were observed in sun dried samples than that of oven dried fillets. This study showed that nutritional values of dry fish did not statistically changed during storage period of 3 months.