Dry Extract Content Research Articles

Caracterização do suco de amora-preta elaborado em extrator caseiro

O trabalho objetivou avaliar a composicao fisico-quimica, aceitabilidade e efeito do armazenamento na qualidade do suco de amora-preta elaborado em um extrator caseiro. Os frutos foram avaliados quanto a composicao fisico-quimica e separados de acordo com o teor de antocianinas em tres grupos: acima de 160 mg/100 g (Guarani), de 120-160 mg/100 g (Caingangue e Comanche) e abaixo de 120 mg/100 g (Tupy, Selecao 97 e Cherokee). Os sucos foram pasteurizados e analisados quanto aos teores de pH, solidos soluveis totais, acidez total titulavel, carboidratos soluveis, extrato seco e antocianinas. A extracao por 2 h apresentou rendimento de 84%. As antocianinas foram os compostos que sofreram alteracao mais significativa na elaboracao do suco, com reducao media de 42%. O suco apresentou aceitabilidade superior a 85%. O armazenamento em adega ou sob refrigeracao alterou de forma significativa apenas o teor de antocianinas dos sucos, cuja degradacao foi menor nas amostras conservadas sob refrigeracao.

Physicochemical analysis of mountain bananas from the French West Indies

The physicochemical characteristics of bananas grown at two different altitudes (L: 50 m and H: 300 m) in Martinique, French West Indies (FWI) were compared at four harvest stages with the aim of potentially promoting mountain bananas – which differ from current standard bananas – or export to the European market. At an equivalent harvest stage, highland (H) bananas were significantly thicker in diameter (grade), denser and firmer than lowland (L) bananas. After ripening, H bananas were significantly firmer and their peel was harder as compared to L bananas. Their dry matter and dry soluble extract contents and citrate concentrations were significantly higher than noted in L bananas. P contents were significantly higher in L bananas whereas Zn contents were higher in H bananas. A principle component analysis differentiated H and L bananas on the basis of their physicochemical characteristics. It was found that the “altitude” factor had a more marked effect than the “harvest stage” factor on the physicochemical characteristics of ripe fruit.

The Effect of Dietary L-Carnitine Supplementation on Growth Performance, Carcass Traits, and Composition of Edible Meat in Japanese Quail (Coturnix coturnix japonica)

The present study was conducted to determine the effects of supplemental dietary L-carnitine at different levels on growth performance, carcass traits, and composition of edible meat in Japanese quail. One hundred sixty-eight 1-d-old Japanese quail chicks were fed the same basal diet that was supplemented with 0 (control), 30, 40, or 50 mg L-carnitine/kg of diet. The effects of dietary L-carnitine supplementation at different levels on body weight gain, cumulative feed intake, and feed conversion ratio of Japanese quail did not differ. Supplementation of L-carnitine to Japanese quail diets from 0 to 35 d of age did not affect the hot and cold carcass yields and the relative values of heart, liver, gizzard, and abdominal fat. Levels of supplemental dietary L-carnitine did not affect the dry matter, moisture, CP, or ether extract content of the total edible meat in Japanese quail chicks.

Study of the energy and protein balance of pregnant rabbit does using two comparative methods

The total body composition of 4 x 10 female, 5-month-old New Zealand White rabbits was determined, using direct chemical analysis and computerised tomography (CT). Ten non-pregnant rabbits (control) and 3 x 10 pregnant rabbits at days 14, 21 and 28 of gestation, respectively, were included in the study. With the advancement of pregnancy, the body weight (BW) of does significantly (P < 0.05) increased (control: 3255 g, day 28: 3938 g), while the dry matter, DM (control: 43.02%, day 28: 40.94%), ether extract, EE (control: 20.15%, day 28: 18.13%), crude protein, CP (control: 20.15%, day 28: 18.13%), and energy concentration decreased (control: 12.41 MJ/kg BW, day 28: 11.81 MJ/kg BW). During pregnancy the protein content of uteri (control: 12.24%, day 28: 49.45% of DM) and the retained energy in the form of uterus with fetuses (day 14: 0.824 MJ, day 28: 2.189 MJ) increased, while the dry matter (control: 82.39%, day 28: 28.96%) and ether extract content (control: 86.05%, day 28: 45.92% of DM) of uteri decreased. With the advancement of pregnancy the dry matter (day 14: 39.70%, day 28: 18.65%) and crude protein (day 14: 75.74%; day 28: 63.63% of DM) content and the number of fetuses (day 14: 8.8; day 28: 6.4) decreased, while their fat concentration (day 14: 10.13%, day 28: 24.34% of DM) increased. According to the equations created from the CT pictures, body fat (R2 = 0.871) and energy (R2 = 0.926) content can be predicted with high accuracy. The accuracy of predicting body protein content is much lower (R2 = 0.356), which can be improved by introducing the body weight as a new dependent variable (R2 = 0.797). It can also be concluded that, in contrast to other animal species, rabbit fetuses show considerable development not only in the last trimester of gestation but already from the second half of pregnancy.

Produção e composição do leite de vacas de quatro grupos genéticos submetidas a dois manejos alimentares no período de lactação

O objetivo deste trabalho foi avaliar a produção e composição do leite de vacas de corte das raças Charolês (C), Nelore (N), mestiças CN filhas de touros C e mestiças NC filhas de touros N, mantidas em pastagem nativa e submetidas a diferentes manejos no pré-desmame: suplementadas com farelo de arroz integral (0,7% do peso vivo) e que desmamaram aos 42 ou 63 dias pós-parto, ou não suplementadas e que desmamaram aos 63 dias. A idade das vacas variou de 3 a 12 anos, sendo agrupadas em quatro classes: primíparas, jovens, adultas e velhas. Os dados foram submetidos à análise de variância, cujo modelo estatístico incluiu os efeitos de manejo, grupo genético e idade da vaca, período e as interações entre esses fatores. Os teores de lactose e gordura não foram influenciados pelos fatores estudados. Houve interação significativa entre idade da vaca e período para a produção de leite e entre manejo e idade da vaca para o teor de proteína. Vacas suplementadas apresentaram maior produção de leite (3,85 contra 3,25 L/dia), teor de extrato seco total - EST (12,18 contra 11,83%) e teor de extrato seco desengordurado - ESD (8,75 contra 8,57%). A produção de leite decresceu com o avanço do período de lactação, sendo a queda mais acentuada nas vacas não suplementadas. Vacas CN produziram mais leite (4,17 L/dia) do que as puras, não diferindo das NC (3,76 L/dia). Vacas N apresentaram produção de leite similar (3,76 L/dia) às C (3,11 L/dia). No entanto, as primeiras apresentaram leite com melhor qualidade, incluindo proteína (3,16 contra 2,86%), EST (12,52 contra 11,46%) e ESD (8,87 contra 8,49%). Vacas adultas apresentaram maior teor de ESD, seguidas das vacas jovens, das primíparas e das velhas, com valores de 8,86; 8,62; 8,62; e 8,54%, respectivamente.

Efeito da pastagem, da produção e da composição do leite no desempenho de bezerros de diferentes grupos genéticos

O experimento foi conduzido com o objetivo de avaliar o desempenho de bezerros de corte dos grupos genéticos Charolês (CH) e ½Nelore (NE) ½CH (filhos de vacas CH), NE e ½CH ½NE (filhos de vacas NE) mantidos juntamente com as vacas até o desmame, em pastagem nativa (PN) ou pastagem cultivada (PC) de inverno (aveia + azevém) e de verão (capim-papuã). Foram utilizados sessenta bezerros entre puros e mestiços, pesados ao nascimento, 14, 42, 70, 98, 126, 154, 182 dias e ao desmame. A produção de leite das vacas foi avaliada na mesma data das pesagens, com exceção do nascimento. Bezerros mantidos em PC apresentaram maior ganho de peso médio diário (GMD) (733 contra 440 g) e maior peso ao desmame (191,8 contra 128,6 kg) que os mantidos em PN. Foi verificado efeito quadrático do período pós-parto no GMD (y=489,89 + 3,96DIA - 0,0198DIA²), sendo que o ponto máximo do GMD (571 g) foi aos 85 dias de idade para os mantidos em PN e aos 107 dias (848 g) para os mantidos em PC. A produção média diária de leite das vacas explicou 45% do peso ao desmame e 38% do GMD dos bezerros. As correlações entre a produção de leite e o GMD e o peso dos bezerros foi significativa mesmo nos estágios mais avançados de lactação. A correlação entre a produção média diária de leite de todo período de aleitamento e o GMD foi maior nos animais mantidos em PC (0,54) do que em PN (0,44) e nos animais F1 (0,73) em relação aos puros (0,47). A menor correlação entre produção de leite e GMD foi verificada nos bezerros NE puros (0,31), nos demais foi de 0,60; 0,71; e 0,84, para CH, ½CH ½NE e ½NE ½CH. Os teores de gordura, lactose, extrato seco desengordurado e extrato seco total, não apresentaram correlação significativa com o GMD. No entanto, quando foi considerada a produção total desses constituintes do leite, as correlações com o GMD foram significativas. Bezerros F1 apresentaram maiores pesos ao nascimento e ao desmame que os puros. A heterose para o peso ao nascimento, desmame e GMD foi, respectivamente, de 3,4; 11,8; e 10,2%.

Rheological properties of commercial mustards

Seven commercial mustards, made by different manufacturers, were studied to examine their physicochemical and rheological properties and to establish relationships between those properties. Physicochemical analysis revealed distinct differences between the mustards in the dry matter and extract contents and smaller differences in the protein, fat and ash levels. Two of the investigated mustards did not satisfy the requirements of the relevant Polish standard regarding dry matter content. Rheological studies included determination of the following: (a) flow curves with a controlled shear rate or shear stress, (b) curves showing the time and temperature dependence of apparent viscosity, and (c) mechanical spectra. Apparent viscosity and complex viscosity were correlated using the generalised Cox–Merz rule. The rheological investigations confirmed that mustard is a pseudoplastic fluid exhibiting a yield stress, thixotropy and viscoelastic (with dominant elastic) properties. Statistical analysis of the results showed significant linear correlations between the dry matter, fat, protein and ash contents of mustards and some parameters of rheological models.

VISCOELASTIC BEHAVIOR OF ARZÚA‐ULLOA CHEESE

ABSTRACTA study of the viscoelastic properties of ten samples of commercial Arzúa‐Ulloa cheeses produced according to the regulations of the designation of origin is reported. The linear viscoelastic range at 20C was determined from stress sweep tests and later confirmed by transient tests. The shear creep compliance curves were analyzed in the framework of the generalized Burgers model. Mechanical spectra at 20C obtained from frequency sweep tests completed the study. The results thus obtained were highly consistent themselves and they manifested the structural differences among the samples. Some correlation between the dry extract content and the viscoelastic behavior was found.

Chemical and discriminant analysis of bovine meat by near infrared reflectance spectroscopy (NIRS)

Near infrared reflectance spectroscopy (NIRS) was evaluated as a tool to segregate different types of bovine meat and predict several chemical fractions on samples from two breeds, three muscles and six grading (Chilean system) categories. Samples previously minced, frozen and thawed, were scanned (400–2500 nm) and then analyzed for dry matter, crude protein, ether extract, total ash and collagen content, after freeze drying. Discriminant analysis using a partial least squares regression technique and cross validation, correctly identified breed and muscle type for most samples, but carcass grades, with the exception of samples from calves, were not successfully predicted. Best calibrations for chemical composition tested by cross-validation, showed R 2 and standard errors of cross validation of 0.77 and 0.58% (dry matter), 0.82 and 0.48% (crude protein), 0.82 and 0.44% (ether extract). Calibrations for total ash showed a poor, and for collagen, a very poor prediction ability.

Characterization of the geographical origin of Italian red wines based on traditional and nuclear magnetic resonance spectrometric determinations

Chemical characterization of Italian red wines from different geographical locations in the Apulia, region of southern Italy, have been performed by means of chromatographic, analyses routine analyses (density, alcohol content, acidity, dry extract and ash content), inductively coupled plasma-atomic emission spectrometric measurements and nuclear magnetic resonance ( 1H NMR) spectrometric determinations. Multivariate statistical methods were applied separately to the analytical and NMR data. The results showed that Apulian red wines are divided in three groups according to their geographical origin.

CARACTERÍSTICAS FÍSICAS E QUÍMICAS DE BEBIDAS LÁCTEAS FERMENTADAS E PREPARADAS COM SORO DE QUEIJO MINAS FRESCAL

Nesta pesquisa procurou-se verificar as características físicas e químicas de bebidas lácteas preparadas com três concentrações de soro de queijo Minas Frescal (30, 40 e 50%), empregando-se dois tipos de culturas lácticas: uma tradicional para iogurte (YC-180) contendo cepas mistas de Streptococcus salivarus subsp. thermophilus, Lactobacillus delbrueckii subsp. lactis e Lactobacillus delbrueckii subsp. bulgaricus e outra (ABY-1) contendo cepas mistas de Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophillus, Bifidobacteria e Streptococcus salivarius subsp. thermophilus. Constatou-se que as bebidas lácteas apresentaram diferença estatística no tempo zero para os teores de gordura e de extrato seco. À medida em que se elevou a proporção de soro em relação ao leite, os teores de gordura e de extrato seco diminuíram. O teor de proteína também diminuiu à medida em que se aumentou o teor de soro nas bebidas lácteas, embora a diferença não tenha sido tão acentuada quanto as observadas para os teores de gordura e de extrato seco. Em relação à lactose, não se constatou diferença entre os tratamentos. Os teores de soro não influenciaram o índice de proteólise das bebidas lácteas. Verificou-se todavia que as bebidas elaboradas com a cultura probiótica ABY-1 apresentaram valores superiores para proteólise quando comparadas às bebidas elaboradas com as culturas YC-180. As bebidas lácteas elaboradas com 30% de soro apresentaram maiores valores para viscosidade. As bebidas elaboradas com a cultura YC-180 apresentaram valores superiores para viscosidade durante o período de armazenamento.

Studies on the energy content of pigeon feeds II. Determination of the incorporated energy

The effect of breed and sex on adult body composition of four pigeon breeds: Texan (TEX), Mondain (MON), Szeged Tumbler (SZT), and homing (HOM) and on the digestibility coefficients (DC) and metabolizable energy (ME) content of their feeds was studied. A total of eight groups, each comprising five males and five females of each breed, were used. All birds were fed the same pelleted pigeon feed (17.27% CP) ad libitum. After the metabolic study, the whole body was analyzed for dry matter (DM), ash, CP, and ether extract (EE) contents. The DC of DM, TEX, MON, and HOM pigeons did not differ significantly, whereas DC for the SZT breed were consistently lower. In the majority of cases, the DC values obtained for males were higher, irrespective of the breed. The body composition of the two sexes was first compared within a given breed, and no major differences were detected. Interbreed differences were greater. The DM content of the body of HOM pigeons exceeded that of the other three breeds for both sexes. For ash and CP content of the body, the reverse was found, i.e., the values of both parameters were lower in HOM pigeons. The HOM pigeons had significantly (P < 0.05) higher body fat (EE) content as compared with the other three breeds except TEX females. The NFE value for HOM also tend to be higher than in the other three breeds.

Determination of the Alcoholic Strength of Grape and Fruit Wines by Simple Analytical Methods

Different types of grape and fruit wines were analyzed for alcoholic strength. Alcoholic strength was determined by three different, simple methods: areometric, boiling point, and Rebelein9s method. The areometric method proved to be the most reliable means of the three methods tested for determining the alcoholic strength of any type of wine. The observed alcohol contents by volume deviated by 0.0 to 0.8 percentage points from the reference values, and the correlation with the reference method was high (correlation coefficient, R = 0.98). The boiling point method was good for table wines (alcoholic strength 9% to 12.5% by volume). For sweet dessert wines, however, the deviation of the boiling point method was large (&gt; 1 percentage point % vol). Because sugar content affects the boiling point of wine, the boiling point method cannot be used for sweet dessert wines without calibration and use of a quadratic equation. Rebelein9s method was unreliable because of its poor repeatability. The difference between two parallel determinations of alcohol was up to one percentage point % vol, whereas for other methods the corresponding figure was 0 to 0.2% vol. The analytical differences were correlated <i>vs.</i> total acids, dry extract and sugar content in the samples tested. Correlations were poor except the correlation of analytical difference obtained with the boiling point method <i>vs.</i> sugar content or dry extract, in which cases the correlations were reasonable with R = 0.84 and 0.79, respectively.

Influence of zearalenone on some metabolic, physiological and pathological aspects of female rabbits at two different ages.

Thirty six female rabbits half of which at four months of age while the other half aged eight months. Each group of age was divided into three subgroups of an equal number and received 0.0, 0.5, and 1.0 ppm zearalenone (F-2) in the feed of young animals and 0.0, 1.0 and 4.0 ppm in the feed of the old one for 18 days. The data showed that zearalenone administration to young rabbit diets elevated body weight gain, feed intake, water consumption, digestibility and digesta contents of dry matter and ash. Haemoglobin percent, packed cell volume, and serum calcium, phosphorus and vitamin C were also increased in response to dietary F-2. Liver dry matter, ether extract and ash contents as well as bone density, ash and silica contents were considerably elevated in the young treated animals. The opposite trend however, was seen for all studied parameters of old rabbits fed on diets supplemented with F-2. On the other hand, zearalenone application caused a noticeable histopathological changes in liver, kidneys, lungs, heart, adrenal glands, spleen and uterus. Thus, and in spite of its improving the performance of young rabbits, it would not be recommended to use F-2 as anabolic agent in rabbits diet.

DRY MATTER, ETHER EXTRACT, ASH AND MINERAL COMPOSITION OF TOE HORN-WALL FROM CROSSBRED BOARS AS INFLUENCED BY NUTRITION AND AGE

The effects of dietary energy level (ad libitum and 75% of ad libitum) and mineral-vitamin intake (100 and 150% of NAS-NRC daily recommendations) on dry matter, ether extract, ash and mineral composition of hard horn-wall taken from front and rear and inside and outside toes were studied in crossbred boars necropsied at 15-day intervals from 85 to 295 days on test starting at 35 days of age. With the exception of Ca and P contents which were higher for restricted-fed boars, restricted energy level and elevated mineral-vitamin intake had little or no effect on horn-wall composition, when expressed on a weight-corrected basis. Horn-wall dry matter, ether extract and Zn content increased over time while ash, P, Mg, Cu, Mn and Fe content decreased with little change in Ca content. Front toes had a lower ether extract, Fe and Mn content than hind toes, and outside toes had a higher content of P, Mg and Mn and a lower content of Cu and Zn than outside toes. Toe size (area and volume) was directly correlated with dry matter, Ca, P, Mg and Zn content, but was inversely correlated with ash, Cu, Fe and Mn content of horn-wall. There appeared to be no relationship between toe size and ether extract content of horn-wall. Horn-wall composition changes occurred over time with only minor effects of nutrition treatments. Although composition of horn-wall varied due to location and size of toe, there appeared to be no relationship between horn-wall composition and toe lesion scores. Key words: Swine, nutrition, toe horn-wall composition, minerals

Effect Of Age And Wholesale Cuts On The Quality Of Indigenous Sheep Carcass

The study was conducted to investigate the nutritive value and microbial status of different wholesale cuts of sheep carcass. The meat sample was obtained from 3 sheep. The ages of sheep were approximately of 1, 2 and 3 years. The wholesale cuts were shoulder, rack, loin and leg of each sheep carcass. The pH, juiciness, chemical composition, total bacteria, coliform bacteria, yeast and mould were studied to assess the quality of meat. The range of pH value were 5.077 - 5.927. The value of juiciness was decreased with the age. The value of dry matter, ash, crude protein, ether extract, calcium and phosphorus content of all samples were ranged from 23.32-30.40%, 0.88-1.027%, 20.50-24.88%, 8.10-12.13%, 0.012-0.038% and 0.048-0.185% respectively. Statistical analysis indicated that the value of pH, juiciness, dry matter, crude protein, ether extract, calcium, phosphorus and yeast (log value) was highly significant (P&lt; 0.01) due to age and cut. Chemical composition, such as dry matter, ash, ether extract and calcium of all the samples increased gradually with the age, except crude protein, which decreased gradually with the age. The phosphorus content of the sample did not differ significantly due to age and cuts. The value of ash content was less significant (P&lt;0.05) due to different cuts but highly significant (P&lt;0.01) due to age. The range of total bacteria and coliform bacteria was 4.210-4.787 and 2.38-3.637/g of sample respectively. The range of yeast was 1.297-2.777/g of sample. Different meat cuts and ages did not show significant difference on total bacteria and coliform bacteria but in case of yeast, the value was highly significant (P&lt;0.01) for the ages and cuts. Nutrient content of mutton varies due to different wholesale cuts as well as age. DOI: http://dx.doi.org/10.3329/bjas.v37i1.9865 BJAS 2008; 37(1): 32-38

Methods of drying beef and buffalo meat on meat quality

Effects of method of drying beef and buffalo meat and storage time on quality were investigated. Six treatments were applied: drying beef with salt (B1), drying beef without salt (B2), drying beef with salt and spices (B3), drying buffalo meat with salt (B4), without salt (B5) and with salt and spices (B6). Taste and smell of all samples were acceptable up to 120 days of storage. The dry matter (DM), protein, ether extract (EE) and ash content decreased with storage time. The initial DM, crude protein (CP), EE and ash content of the samples were 92.1-95.2%, 77.0-78.6%, 5.0-6.5%, 8.0-12.8%, respectively. After 120 days of storage DM, CP, EE and ash content of the samples ranged from 87.8-89.1%, 72.9-74.0%, 5.0-5.9%, 7.4-9.7%, respectively. CP and EE percentage in beef was higher than buffalo meat, but beef contained less DM and ash. At the end of storage beef dried with salt contained highest protein (74.0%) and buffalo meat dried without salt contained lowest protein (73.0%). There was a significant (p&lt;0.05 to 0.01) effect of drying method, salt and spices in beef and buffalo meat. With the elapse of storage time quality of meat degraded significantly (p&lt;0.05 to 0.01). The degradation was lower in beef dried with salt than in beef dried without salt beef or beef dried with salt and spices, and buffalo meat. It is suggested that salt drying may be a useful method of meat preservation. DOI: 10.3329/bvet.v26i1.4629 Bangl. vet. 2009. Vol. 26, No. 1, 31-38

Digestibility of Chopped oat Silage Preserved with Zinc Bacitracin Fed to Cattle and Sheep

Summary Chopped oat silage preserved with Silotracin (zinc bacitracin) was compared to a control oat silage without a preservative in a conventional total collection type digestion trial using both cattle and sheep. The percentage dry matter, protein, nitrogen-free extract, and ash content were higher in the Silotracin-treated silage than in the control silage, whereas the percentage of ether extract, crude fiber, and calories of gross energy content was lower. The Silotracin-treated oat silage contained 12% more crude protein and 11% less crude fiber than the untreated silage. Protein digestibility was significantly greater (P