Percentage Of Crude Fat Research Articles

Development of new processed mussel product using local mussel species (Perna viridis)

Perna species (Perna perna and Perna viridis) are commonly found edible mussel species around the margin of territorial sea of Sri Lanka It is seasonal seafood available only in few months per year have being experimentally cultured not commercialized as a processed mussel product yet. In this research, three mussels products (321, 654 and 987) were developed only vary with added citric acid amount (3g, 4g and 5g) and organoleptic properties of three citric acid treated bottle mussel products were investigated; nutritional and shelf-life were determined only for best product. Mussels (Perna viridis) harvesting was done in consecutive three days; extracted mussel flesh was stored under -10 0C. The processed product is having net weight of 115 g of cooked mussel and 85 mL of brine solution. Hot filling was done in all the time and stored in the room temperature. Semi trained 30 sensory panelist were used to determine the organoleptic qualities of the products subjectively and the best product was selected through Friedman non-parametric test. The color and texture sensory attributes were shown only the significant different (P<0.05) such as 0.001 and 0.035 respectively; sensory attributes such as appearance, odor, taste, after taste and overall acceptability have received to the P values which may higher than to the 0.05 significant levels (P > 0.05) such as 0.093, 0.152, 0.099, 0.850 and 0.106 respectively. The product 654 has received the highest sum of rank in all the time and considered as the best product. It having 6 months of expected shelf-life; no quality defects recorded until 20th week of shelf-life and having 73.70%, 16.65% and 2.60% of moisture, crude-protein and crude-fat percentages respectively. DOI: http://dx.doi.org/10.4038/suslj.v13i1.7673Sabaragamuwa University Journal 2014; V. 13 No. 1 pp 57-64

Effect of exogenous gibberellin on reserve accumulation during the seed filling stage of oilseed rape

Exogenous gibberellins (GAs) are widely applied to increase crop yields, with knowledge about the physiological functioning and biochemistry mechanisms of these phytohormones improving; however, information remains limited about the effect of GAs on seed filling. In this study, the siliques (containing the seeds) of oilseed rape (Brassica napus L.) were treated with GA3 at 3 stages of seed filling. We confirmed that GA3 regulates the deposition of storage reserves in developing seeds. The percentage of crude fat in the seeds increased during the early stage, but remained stable during the middle and late stages. In comparison, the percentage of total protein decreased during the early and middle stages, but significantly increased during the late stage. In addition, Q-PCR was employed to analyze the expression level of related genes in response to GA3. It was found that the expression of WRI and ABI3 transcription factors corresponded to crude fat content and total protein content, respectively. The expression of storage reserve related genes DGAT, MCAT, SUC2, and GPT was consistent with crude fat content, whereas the expression of Napin corresponded to total protein content. The results of this study indicate that exogenous GA3 has a different effect on storage reserve deposition in seed during different stages of seed filling, and the effect might be achieved via changing the expression of related genes.

Evaluation of Nutrient Contents of Amaranth Leaves Prepared Using Different Cooking Methods

Amaranth is a commonly consumed vegetable in households in Southwestern Nigeria. Raw amaranth is known to be rich in micronutrients particularly Iron and Vitamin C, which are lost during cooking due to the method of preparation. Hence, this study was conducted to determine the method of preparation that best retains nutrients. Three common methods of preparing amaranth were identified; method 1 in which no heat was applied but amaranth leaves were finely chopped (samples A), method 2 which was steaming before chopping the leaves (sample B) and method 3 involved chopping of leaves before blanching (sample C). These three samples were subjected to proximate analysis and micronutrient determinations. Results were mean of three determinations. Result of proximate analysis showed that sample B method of preparation has highest percentage of crude fat per gram of sample (2.31 ± 0.45), protein (4.35 ± 0.15) and fibre (1.09 ± 0.06). Sample A has highest percentage of moisture (90.35 ± 0.27) and ash content (1.36 ± 0.28) while sample C has highest percentage per gram of sample in carbohydrate (4.89 ± 1.21) only. Micronutrient determination results showed that sample A was highest in Vitamin C (1.57 mg ± 0.06) and Iron (535.84 ppm ± 123.42), followed by sample C (1.21 ± 0.07) and (501.88 ± 215.19) respectively while sample B had the least vitamin C (0.79 ± 0.06) and Iron (354.18 ± 121.84). The study showed that samples A best retained the nutrient contents of Amaranth leaves after preparation.

Prediction of fat percentage within marbling score on beef longissimus muscle using 3 different fat determination methods1

Consumers are concerned with fat consumption from meat products, and the ability to determine fat has changed with recent technological advances. The objective of this study was to predict fat percentage within marbling scores and compare 3 fat analysis procedures. Steaks (n = 119) were selected by USDA grading system using an E + V Vision Grading camera at a commercial beef plant during 1 d. Two samples per carcass were cut from the 13th rib, both sides, and transported to the University of Missouri meat laboratory. The sample from the right side of the carcass was allotted to Warner-Bratzler shear force, and the sample from the left side, which was graded by the camera, was allotted to fat extraction. Warner-Bratzler shear force samples were cut into 2.54-cm steaks and aged for 14 d. Steaks allotted to fat extraction were trimmed of all external fat and twice ground using 8- and 4-mm grinding plates. The finely ground beef was then split into its allotted fat-extraction methods. The 3 methods used in fat extraction were 2:1 chloroform/methanol (Folch), ether-extractable fat (ether), and microwave drying and nuclear magnetic resonance (CEM). Warner-Bratzler shear force values were not different between marbling scores (P > 0.05). Regardless of fat extraction method, fat percentage increased as marbling score increased (P < 0.05). All regression equations for fat percentage, regardless of extraction method, were linear. Prediction equation for fat percentage using CEM was -3.46 + 0.016 (marbling score), R(2) of 0.824 (P < 0.0001). Prediction equation for fat percentage using ether was -3.08 + 0.017 (marbling score), R(2) of 0.859 (P < 0.0001). Prediction equation for fat percentage using Folch was -3.42 + 0.019 (marbling score), R(2) of 0.816 (P < 0.0001). When the CEM, Folch, and ether methods were compared, CEM and Folch regression lines had different slopes (P < 0.05). The slope of the regression line for ether was not different (P > 0.05) from CEM or Folch. Overall, ether is the most accurate method based on the R(2) value, but CEM is environmentally safe and the fastest method for determining total crude fat percentage.

THE PREDICTION OF FAT PERCENTAGE IN THE LONGISSIMUS DORSI MUSCLE IN FED BEEF USING NUCLEAR MAGNETIC RESONANCE

ABSTRACT The objective of this study was to develop predictive equations to estimate the percentage of crude fat in beef longissimus dorsi muscles from subjective marbling evaluations or objective visual evaluations. Forty beef ribs and loins representing four U.S. Department of Agriculture (USDA) quality grades – USDA Prime (n = 10); USDA Premium Choice [upper 2/3 of Choice] (n = 10); USDA Low Choice (n = 10); and USDA Select (n = 10) – were fabricated into 3.17‐cm transverse slices for subjective and objective visual evaluations. Additional 0.63‐cm slices were removed for crude fat analysis. Mean crude fat percentages were as follows: USDA Prime = 11.90, USDA Premium Choice = 9.78, USDA Low Choice = 7.08 and USDA Select = 5.29. Regression analysis indicated that crude fat can be estimated with the following equation using a subjective marbling score: = (–0.58) + 0.17 × marbling score (R2 = 0.55); furthermore, crude fat = (3.47) + 0.73 × objective visual percent fat (R2 = 0.54).

돼지의 교잡방법이 육의 품질에 미치는 영향

A total of 80 pigs were used to investigate the effect of crossbred method on meat quality. Crossbred pigs were alloted into one of two experimental groups[T1 : Landrace Yorkshire Duroc(LYD) and T2: Yorkshire Berkshire Berkshire(YBB)]. Crossbred pigs were slaughtered at approximately 110kg live weight, and pH, cooking loss, texture, shear force, color(CIE ), fatty acid composition and sensory evaluation were measured in pork loin. Crude fat percentage was higher in YBB, whereas protein was higher in LYD than that for the other groups. Shear force was lower in YBB than LYD, but, pH and water-holding capacity were not significantly different. In meat color, was higher in YBB than LYD, whereas and were not significantly different between breeds. Hardness, adhesiveness and gumminess of YBB were significantly lower than LYD. Saturated fatty acid of YBB was lower than that for LYD and essential fatty acid was higher in YBB. In sensory evaluation of cooked meat, color, marbling score and overall acceptability were significantly higher in YBB, Aroma, flavor, taste, juiciness and overall acceptability of YBB were significantly higher than LYD in fresh meat. In conclusion, the overall meat quality was better in YBB than that for LYD.

The influence of chop location on pork loin quality (2003)

Pork longissimus muscle quality characteristics were evaluated on 109 center cut boneless loins. After 21 d aging, loins were cut into 1-inch chops and allowed to bloom for 30 minutes before visual measurements (color, marbling and firmness) and instrumental color were recorded for each chop. Overall, visual color was the lightest on the anterior and posterior ends and was the darkest from approximately 50% to 80% of the length of the loin. Marbling was the highest at the posterior end, lowest in mid-loin, then higher toward the anterior end. Loins were the softest at the anterior end and became firmer toward the posterior end. From the anterior to approximately 40- 50% of the loin length, chops became darker (lower L*), redder (higher a*), and less yellow (lower b*). Near the center of the loin, color was constant, but became lighter (higher L*) and more yellow (higher b*) at the posterior end. Chops located at 25% (anterior), 50% (middle) and 75% (posterior) of the length of each loin were collected and further analyzed. Section chops within loins had similar pH values. The chop from the anterior section contained the highest percentage of crude fat, followed by the posterior section chop, and the middle section chop contained the lowest percentage. The middle section chop contained the highest percentage of moisture. The posterior section chop had more moisture display loss than the anterior and middle section chops. The anterior section chop had more cooking loss than the posterior section chop. Chops became progressively less tender the more posterior the section location.; Swine Day, 2003, Kansas State University, Manhattan, KS, 2003

画像解析による牛ロース芯内脂肪面積割合からの粗脂肪含量推定法

The purpose of this study was to examine the accuracy of estimation of crude fat contents in rib-eye muscle determined by chemical analysis from the fat area ratio calculated by computer image analysis (CIA). The materials used were 64 rib-eye images of 35 Japanese Black, 6 Angus and 23 F1 breed cattle. The fat area ratio was calculated using a software developed by the authors. The regression equation of the crude fat contents (Y) on the fat area ratio (X) calculated by CIA was Y=0.741 X-2.22 (r2=0.91, P<0.01). The difference between the estimated crude fat percentage using the regression equation and the actual one was -2.54-2.80%. No significant effect of the breed on the regression coefficient was found (P>0.10).

Extrusion Processing of Broiler Starter Diets Containing Ground Whole Hens, Poultry By-Product Meal, Feather Meal, or Ground Feathers

Two experiments were conducted to evaluate the use of ground whole hens in broiler starting diets processed through an extruder. In both experiments, the extruded whole hen diet improved growth rate and feed conversion in broiler chicks when compared with the unextruded corn-soybean meal diet. There were no differences (P≤.05) in body weight, feed consumption, or feed conversion performance of chicks fed diets in either the extruded or unextruded form. No microorganism colonies were found, using total aerobic plate count, when feed was extruded at 132 or 140 C. These results demonstrate that extrusion technology can be used to process diets containing freshly ground whole hens to produce a nutritionally adequate broiler diet and that the whole hens can be included at 9.3% (dry basis) in a broiler diet.Considerable variation was found for DM, CP, and crude fat percentages among samples of both culled and dead hens collected from a commercial laying operation. The magnitude of this variation emphasizes the need to evaluate critically the chemical composition of hens if they are to be used as a feedstuff.

Comparative Studies on Physical and Chemical Property of Avian Eggs

Proportions of component parts, thickness and crushing strength of egg shells, and chemical compositions of eggs from ducks (Naki-a Japanese native breed, Khaki Campbell and Pekin), Muscovy ducks, chickens (Totenko-a Japanese native breed and Rhode Island Red), golden pheasant and silver pheasant were studied. Average egg weights of Naki, Khaki Campbell and Pekin ducks were 51g, 66g and 93g, respectively. Percentage of yolk weight of the total weight of duck eggs was 34-36% and no significant difference was found between 3 duck breeds studied. Average weight of Totenko and Rhode Island Red chicken eggs was 37g and 65g, and percentage of yolk weight of the total weight was 33% and 29%, respectively. Percentage of crude fat of the egg contents of Naki, Khaki Campbell and Pekin ducks was 14%, 16% and 13%, and that of Totenko and Rhode Island Red chickens was 13% and 11%, respectively. Decrease either in yolk percentage of the total weight or in fat percentage of the egg content with the increase of egg weight was observed in the chicken breeds, but not in the duck breeds. Percentage of egg shell of the total weight of Naki ducks and Totenko chickens was 11%, and that of Pekin and Khaki Campbell ducks and Rhode Island Red chickens was 9%. No significant difference was found in percentage of the egg contents in all the breeds of duck and chicken studied, being about 12%. Shell thickness of chicken eggs was 0.33mm and that of duck eggs was 0.34-0.36mm. Crushing strength of the shell of chicken and duck eggs was 2.5-2.8kg. In Muscovy ducks, percentage of crude protein of the egg contents (13%), percentage of shell weight of the total weight (11%), shell thickness (0.40mm) and shell strength (>4.6kg) were significantly higher (p<0.05) than those in the 3 breeds of duck eggs studied. In the golden phesant, percentage of yolk weight of the total weight was 39%, being higher than that in duck and chicken eggs. In the silver pheasant, percentage of yolk weight of the total weight (39%), percentage of crude fat (16%) and crude ash (1.2%) of the egg contents were significantly higher (p<0.05) than those in duck and chicken eggs. Percentage of shell weight of the total weight (13%), shell thickness (0.42mm) and shell strength (4.8kg) of silver pheasant eggs were the highest scores in all the eggs of the other species studied.

Yields and Chemical Composition of Timothy (Phleum pratense L.) Plants Derived from Summer and Winter Tillers1

Summer (nonvernalized) and winter (vernalized) timothy (Phleum pratense L.) tillers were grown at 18 C day/10 C night temperatures and harvested at anthesis. Inflorescence production and canopy heights were similar for both plant types, but the summer plants reached anthesis 12 days later. Yields of green leaf‐blade, stem plus sheaths, stem base, root fractions, and total plant dry matter accumulation rate of the summer plants were significantly greater than corresponding parameters of winter plants. Similarly, number of leaves and green leaf‐blade area per pot were significantly greater for the summer plants.Percentages of total nonstructural carbohydrates and fructosans were significantly higher in the summer plant parts, while percentages of total N were significantly higher in the winter plants. Reducing sugar, sucrose, starch, nitrate N, and crude fat percentages were similar among plant parts and between plant types. In vitro digestible energy of the primary shoot green leaf‐blades and of the primary and secondary shoot stems was significantly higher for the summer plants. In vitro digestible energy of the green leaf‐blades on the secondary shoots was similar for both plant types.

Storage of hay. I.—Effect of temperature on the ‘Soluble’ nitrogen, sugar and fat contents

AbstractThe effects of storage at temperatures between —18° and 32° for 8—9 months on the ‘soluble’ nitrogen, sugar and fat contents of six hay samples of different types, have been determined.No changes were detected in the total nitrogen or the ‘soluble’ nitrogen fractions due to type of storage.Total contents of ethanol (90%)‐soluble sugars decreased with increasing storage temperatures. Sucrose was presumably hydrolysed to glucose and fructose and the hexoses gradually disappeared. Glucose appeared to be more readily lost than fructose.The crude fat percentages decreased during storage, and it was possible that changes had occurred decreasing the solubility of these materials.