Protein Replacement Levels Research Articles

Detoxification of Commercial Linseed Meal for Use in Broiler Rations

Abstract A method for the detoxification of commercial deoiled linseed meal was standardized that involved water boiling of powdered meal and subsequent removal of water solubles by centrifugation. The hot-air dried sludge was evaluated for its possible use as a protein supplement in broiler chick rations. Growth studies of chicks showed that water-boiled linseed meal at 50% protein replacement level was superior to, and at 75% protein replacement level was on par with, the control diet based on expeller pressed groundnut cake. Raw linseed meal at 20% protein replacement level was significantly inferior. Chicks fed on processed linseed meal showed no gross histopathological and biochemical changes. Increased weight of the heart, lungs, pancreas, liver, kidney, brain and adrenals, higher serum globulin content, and a marked accumulation of cystathione in kidney, liver, and brain were observed in chicks fed raw linseed meal.

Evaluation of plasma and plasma-alginate fibres for use in sausages

Fresh beef sausages were made in which 0,20 or 40% of the meat protein was replaced by protein from bovine blood plasma in order to determine the effect this had on stability, shrinkage, texture, juiciness, flavour, colour and general acceptability. Both the plasma proteins as isolated, and after spinning into fibres, were examined. Sausages in which 20 or 40% of the meat protein had been replaced by plasma-alginate fibres were preferred less than those made at the same levels of replacement using plasma protein as isolated, taste panel members disliking their flavour and colour. On the other hand, sausages incorporating plasma-alginate fibres were drier than those containing corresponding replacement levels of plasma protein as isolated, and their texture was preferred.