Increase In Biological Value Research Articles

The use of cryopowder from seafood in the technology of thermostatic yogurt for therapeutic and prophylactic purposes

The basis of the technology of functional foods, as is known, is the presence of high content of nutrients, the ability to influence certain parts of the potential consumer. Fermented milk products in this regard are natural representatives of this group. The use of sour milk drinks with phytonutrients of different physical state will contribute not only to additional profits due to the sale of new biologically valuable and very important for public health products, but also to solve such an important problem of all food companies as complex processing of raw materials. related environmental issues. Taking into account the relevance of the topic, research was planned to study the possibility of using a new domestic cryoadditive – cryopowder “Morska Kapusta” in the technology of such a popular sour milk drink as yogurt. Scientific research was conducted in the scientific laboratory of the Department of Milk Technology and Dairy Products of Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv and in production. Formulations of thermostatic yoghurts (1.5 %) with cryopowder of domestic production “Morska Kapusta” were developed and proposed for industrial production. The technological scheme of production of thermostatic yoghurts (mchzh 1.5 %) with cryopowder of domestic production “Morska Kapusta” is offered. The main organoleptic and technological characteristics of thermostatic yogurts (1.5 %) with cryopowder of domestic production “Morska Kapusta” were studied. Experimental samples of thermostatic yogurts (1.5 % weight) with cryopowder of domestic production “Morska Kapusta” had high levels of all regulatory vitamins. The proposed types of thermostatic yogurts (1.5 %) with cryopowder “Morska Kapusta” are characterized by an increase in the amount of sulfur-containing amino acids (methionine + cystine) and tryptophan, and the lack of limiting amino acids in the combined sample of yogurt indicates an increase in biological value. Prototypes of thermostatic yogurts (1.5 %) with cryopowder of domestic production “Morska Kapusta” retained the technological characteristics and regulatory safety indicators during the standard storage time.

Influence of processing factors on raw chicken meat quality and safety

The paper analyzes the latest researches and reviews the issues devoted to procurement of qualitative and safe food stock and food products of chicken meat. The authors consider various factors influencing the quality of primary food stock that is further used in human food ration. The use of additives in chicken feed enhances the nutrition value of chicken meat due to an increase in the content of proteins, fats, essential amino acids, unsaturated fatty acids, which, in turn, contributes to an increase in biological value of food stock. Feed additives containing selenium make it possible to receive meat enriched with this nutrient for use in dietary ration. Different ways of raw chicken meat processing are analyzed, including scalding, injection and treatment with different mixtures; their impact on nutrition value of chicken meat is studied with the purpose of using it in dietary rations and groups of consumers. The object of the research was to identify factors influencing the quality and safety of chicken meat.

MODERN PRODUCTION TRENDS OF FERMENTED MEAT PRODUCTS

The work aims to the generalization and analysis of the main problems of production of fermented meat products, which are reflected in scientific publications of the meat processing industry experts. The modern researches of scientists all over the world are aimed to the achievement of bio- and microbiological safety, structure formation, use of new kinds of raw materials, features of color formation, formation of sensory properties, increase of biological value of smoked and uncooked products. The work emphasizes that the quality of finished products and the stability of the technological process depends on the quality of raw materials, the properties of their own microbiota of raw materials and/or introduced starter cultures of microorganisms. The possibility of improving the sanitary condition of raw materials and reducing the impact of pathogenic microorganisms due to the use of ultrasound, hydrostatic high pressure, high-intensity pulsating electric field, cold plasma are described in the work. Also, in addition to physical processing methods, the use of competing microflora, extracts of spicy-aromatic plants, combining salt mixtures, packaging are effective. It is stated that the formation of the structure of the finished product depends on the parameters of the technological process, the activity of exo-endoenzymes and prescription composition. It is shown that the color of fermented meat products and their stability depend on the content of natural pigments and the conditions of their interaction with nitrites under the action of microorganisms with nitrite reductase activity and pH of the environment. The possibility of obtaining a characteristic pink-red color of meat products without the use of nitrites was noted. The results of investigations of the possibility of varying the organoleptic parameters of the finished product by modeling the ingredient composition and fermentation conditions are presented. The possibilities of creation of new types of fermented meat products of functional purpose by the introduction of ω-3 fatty acids, probiotics, macro-, microelements and more are described.

Determination of technological parameters of the granulation of mixed fodders for young rabbits and the evaluation of their effectiveness

The composition of all-mashes for young rabbits when granulating liquid grain molasses was introduced as a binder. To find the optimal parameters of the process of granulation of all-mashes containing grain molasses, studies were conducted on an experimental setup. To improve the nutritional value and digestibility of all-mashes in the recipes were introduced probiotic feed additive "Sportermin", "Prostor" sorbents "Carbitoks" and "Fungistat-GPK". To find the optimal parameters of the process of granulation of all - mashes, studies were conducted on an experimental setup,including a press granulator, using the method of statistical planning of a multifactorial experiment. Mathematical models of the process of granulation of mixed fodders with grain molasses, establishing the dependence of granularity and energy consumption of the selected factors: as a result of granulation of loose feed under optimal conditions of good quality granules. As a result of a comprehensive evaluation of the quality of complete granulated all-mashwe found that the resulting all-mash, investigated by physico-chemical, organoleptic, microbiological and safety indices, meet the requirements for all-mash for feeding young rabbits. It is established that the rabbits of the experimental groups receiving a balanced, prepared in accordance with the detailed rules of the diet arebetter digested nutrients of the feed compared with the control peers, which further had a positive impact on the performance of their meat productivity. Enrichment of mixed fodders for feeding livestock calves rabbits probiotic microorganisms comprising the probiotic used preparations has a positive influence on meat efficiency, preservation and increase of biological value of rabbit meat.The developed recipes of complete feed with the introduction of feed probiotic additives will increase their digestibility by 10-15%.

Effect of the cryopowder "Amaranth" on the technology of meolten cheese

The expediency of using the cryopowder Amaranth in the technology of molten cheese is substantiated. The cryopowder Amaranth contains necessary vitamins and microelements of natural origin. Applying the cryopowder Amaranth in the technology of molten cheese allows enriching it with vitamins, mineral nutrients and food fibers. The main factors for the introduction of cryopowder Amaranth were the normative organoleptic assessment of the product and the daily need in its consumption. Based on the organoleptic characteristics of molten cheese with the cryopowder Amaranth, it was established that the examined samples of cheese retain delicate, elastic consistency. They have distinctive original taste and flavor (similar to butter). The cut had a homogeneous pattern, the dough was colored from light-yellow to yellow with distinct inclusions of amaranth (black and red color). The surface of the examined samples was clean, shiny, which matches the standards. The tested samples had attractive physical appearance. Adding the cryopowder Amaranth to molten cheese resulted in an increase in biological value. The molten cheese, produced with the use of cryopowder Amaranth, combines traditional consumer properties with the technological capabilities of functional-technological ingredients of plant origin

New Approaches to the Effective Technologies Development of the Livestock Raw Materials Manufacturing and Increase In Biological Value of the Foodstuff Produced From It

New Approaches to the Effective Technologies Development of the Livestock Raw Materials Manufacturing and Increase In Biological Value of the Foodstuff Produced From It

P1179 PROTEIN NUTRITIONAL QUALITY OF ITALIAN AND SWEDISH WEANING DIETS, DETERMINED BY BIOLOGICAL AND CHEMICAL METHODS

Introduction: To evaluate the protein nutritional quality of Swedish industrially produced(canned) and homecooked Italian weaning diets by chemical and biological methods. Methods: Rat feeding studies were conducted to determine the nutritive quality of the protein in the different diets. Faeces and urine were collected for nitrogen analysis. Data obtained was used to calculate true digestibility (TD) biological value (BV) and protein utilization (NPU). Results: TD,BV and NPU were found to be significantly higher in the Italian diets (94.14+/−0.75%,86.22+/−2.9%, 81.18+/−3.23%) No major changes in TD were observed after addition of infant formula or breastmilk. However the same additions created a slight increase in BV (88.38+/−3.83), 90.84+/−3.04) values of the Italian groups and a more obvious increase for the same values for the Swedish groups (BV 85. 17 + /− 4.97, 88.92 + /− 2. 82, NPU 71. 05 + /− 3.66, 74.68+/−4.23%). Chemical scores were lower in the Swedish diets when compared to the Italian diets. Conclusion: The main findings reflected that commercially available canned Swedish infant foods had a lower protein nutritional quality in comparasion with the Italian home coocked foods which suggests that certain industrial processing methods such as canning have a more pronounced effect on food proteins than home cooking.

Non-essential nitrogen and protein utilization in the growing rat

Three series of nitrogen-balance experiments were carried out on growing rats fed on purified isonitrogenous diets (16 g N/kg) to study the importance of non-essential N and the essential:total N (E:T) ratio for attaining maximum N balance (NB) and biological value (BV) of protein. Minimum dietary levels of asparagine, proline and glutamic acid required for maximum NB and BV were estimated to be 1.0, 2.0 and 5.0 g/kg respectively. In an essential amino acid-based diet, the levels of individual amino acids were successively reduced to 110% of the requirement. Reducing the level of arginine, lysine or methionine + cystine resulted in a significant increase in NB and BV while the response of rats given the isoleucine-reduced diet significantly decreased. Addition of asparagine, proline and glutamic acid in the estimated minimum amounts to an essential amino acid-based diet resulted in a significant increase in NB and BV. A further significant increase was found when the levels of arginine, lysine and methionine + cystine in the diet were reduced to 110% of the requirement. The performance of rats fed on the latter diet was similar to that of rats given a diet with the optimum E:T ratio. It is concluded that the optimum protein utilization may be influenced by the presence of some non-essential amino acids and by the surplus of some essential amino acids rather than by the E:T ratio per se.

The use of cowpeas (Vigna unguiculata) in improving a popular Nigerian weaning food.

A weaning food commonly used in Nigeria was simulated by mixing processed sorghum (Sorghum bicolor) with skim-milk powder (830: 170, w/w). Replacing 310 g/kg sorghum with processed cowpeas (Vigna unguiculata) resulted in an increase in protein content from 96 to 113 g/kg and an increase in biological value of the protein from 0.74 to 0.87. The two mixtures were compared with an established commercial baby food by a panel of Nigerian mothers and all three foods were found to be equally acceptable. Processing the cowpeas by pressure cooking followed by roller-drying reduced the trypsin-inhibitor content to minimum levels. It is concluded that the protein and quality of the weaning mixture popularly used in Nigeria could be improved by partially replacing the sorghum with cowpeas.

Nutritional quality of sorghum and sorghum foods from Sudan

The nutritional quality of whole and decorticated sorghum grains (Tetron, Dabar, Feterita) from Sudan, and various dishes prepared from sorghum, was determined in rat balance tests. From these tests it is concluded that sorghum is low in lysine, and, therefore, has a low biological value. On the other hand, the true digestibility of protein, as well as digestible energy, is very high with values above 90%. True digestibility of the protein decreased when a porridge (ugali) was cooked from the variety Dabar (low polyphenol) but there was an increase in biological value compared with the raw grain. These changes were eliminated if the pH was adjusted to 3·9 before cooking. These effects of cooking were much more pronounced for the variety Feterita (high polyphenol). In pancakes (Kisra) fermented at pH 3·9, there were only minor effects on the nutritional quality due to cooking for all sorghum varieties studied. Cooked, fermented and cooked, unfermented, acid-adjusted Aceda (a thin fermented gruel) had slightly lower digestible energies and lower true protein digestibilities, but higher biological values, than uncooked, fermented Aceda, snowing that the protective effect of acidification observed with Ugali did not occur with Aceda. Marissa, a sorghum beer, had a higher biological value after sieving than did the unsieved brew but true protein digestibility was negatively affected by Marissa preparation.

The optimal amino acid supplementation of barley for the growing pig

1. In five experiments, involving 142 female pigs weighing on average 33 kg, estimates were made of the amounts of essential amino acids which minimized urinary N excretion when diets with barley as the only source of protein were given at the rate of 120 g/kg0.75 per d. 2. With additions of lysine (4.0 g/kg diet) and threonine, (1.2 g/kg diet) to barley urinary N excretion decreased from 0.91 to 0.36 g/kg0.75 per d, corresponding to an increase in biological value (bv) from 0.51 to 0.86. 3. With these additions of lysine and threonine, there were no responses to additions of tryptophan, methionine or isoleucine, or to further additions of lysine or threonine, but addition of histidine significantly reduced N excretion. 4. No optimal addition of histidine could be determined; the mean rate of N excretion after addition of histidine (not less than 0.3 g/kg diet) was 0.27 g/kg0.75 per d, corresponding to a BV of 0.93. 5. There was a variation between pigs from different litters in their responses to added histidine. Those with low rates of N excretion on the unsupplemented diet did not respond to additions of histidine, but those with high rates did. 6. It is concluded that additions of only three amino acids can greatly improve the nutritive value of barley protein for the growing pig and that the amino acid composition of the supplemented protein closely approaches the ideal; it is also similar to whole-body tissue protein.

The influence of high dietary fat levels on protein utilization by the trout, ( Salmo gairdnerii)

1. 1. The effect of total dietary energy content on protein utilization and on the levels of certain liver enzymes in trout was examined. Groups of trout or individual trout were fed a commercial diet to which different additional amounts of olive oil had been added. 2. 2. Fat digestibility was not affected by fat content in the diet. Dietary lipid levels did not affect protein digestibility. 3. 3. Indices of protein utilization improved markedly as dietary lipid level was increased. The effect was shown by an increase in biological value and a significant increase of protein productive value. 4. 4. Glutamate-pyruvate transaminase activity decreased and glucose-6-phosphatase activity increased when trout were fed a high lipid diet. 5. 5. The activities of other liver enzymes, (glutamate-oxaloacetate transaminase, lactic-dehydrogenase, glycerophosphate dehydrogenase and phosphoenolpyruvate carboxykinase) was neither increased nor decreased by dietary changes involving increases in fat level.

A comparison of the protein nutritive value and composition of four cultivars of faba beans (vicia faba l.) grown and harvested under controlled conditions

AbstractFaba beans (Vicia faba L.) of four cultivars, one of which was harvested in batches during the 2 months prior to normal harvesting time, and for comparison, a sample of kidney beans (Phaseolus vulgaris L.) had similar amino acid compositions with sulphur amino acids limiting in all samples. Chemical scores ranged from 45–52 and all the faba beans, when fed to rats, gave biological values in close agreement with the chemical score. Diets containing two of the cultivars were supplemented with 0.1% methionine and in both instances an increase in biological value of 22 units was obtained. Kidney beans fed to rats at the same level of crude protein resulted in the death of animals in 7–9 days. The haemaggfulinin content of the faba bean samples was 8–16 times lower than in kidney beans. Early harvesting did not affect the nutritive value of the faba beans and no differences were observed between the different cultivars, none of which showed any evidence of toxicity.

Increase of biological value of the pharyngeal flap by tubing its pedicle

Increase of biological value of the pharyngeal flap by tubing its pedicle

Heat Treatment and the Biological Value of Soya-bean Protein

FROM the observations of other workers1–12, it appears that the increase in biological value in heat-treated soya-bean may be due to three reasons : (1) heat treatment increases the availability of cysteine and methionine due to some change in the structure of the protein ; (2) proteolytic inhibitor is inactivated by heat treatment ; (3) any toxic factor which may be present other than the inhibitor is destroyed by heat.