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Query: UMLS:C0205700 (ash)
 15,125 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

Fiber-free liquid diets containing isonitrogenous amounts of various dietary nitrogen sources were fed to five adult male pig-tailed monkeys (Macaca nemestrina) with a mean weight of approximately 10 kg. All liquid diets supplied 3.0 g N/DAY PER MONKEY AND MAINTAINED THE ANIMALS IN A POSTIVE NITROGEN BALANCE. Initial baseline fecal output data were obtained by feeding the animals a commercial solid monkey chow. The dietary nitrogen sources fed were a) egg white protein, b) an enzymatic hydrolysate of fish protein supplemented with L-amino acids to simulate the egg albumin pattern, c) a mixture of pure L-amino acids simulating the egg pattern, d) a casein hydrolysate supplemented with amino acids, and e) an amino acid mixture with Rose's pattern. Total fecal matter, dry fecal matter, percent of moisture, fecal nitrogen, lipids and ash were determined for a 10-day period for each experimental diet. A very significant difference (P smaller than 0.001) was noted between each liquid diet and the solid chow, but no significant differences were found between the various fiber-free liquid diets, pointing to the effect of fiber as a major factor affecting fecal output. Monkeys fed liquid diets excreted fecal matter with a mean of 12.9 g/day, of which 4.7 g/day was dry feces (fecal dry matter 28.5%). Fecal nitrogen was found to be 0.25 g, fecal lipids were 0.19 g, and fecal ash was 0.59 g/day per monkey, respectively.
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PMID:Effect on fecal output of various dietary nitrogen sources in pig-tailed monkeys (Macaca nemestrina) fed fiber-free, semisynthetic diets. 113 Mar 9

Aqueous soybean extracts were prepared from beans, previously treated by microwaves to almost inactivate their lipoxygenase. These soy milks thus obtained were then nutritionally evaluated. All soy milks studied showed lower protein, fat, ash and total solids contents, as compared to a control milk prepared from soy beans not processed by microwaves. The milk obtained from soybeans with 8.7% initial moisture, treated by microwaves for 240 seconds, had the best total chemical score and the highest apparent methionine availability, as well as PER. The complete inactivation of the trypsin inhibitor activity was achieved with the milk prepared from soybeans with 56.8% initial moisture, subjected to microwave treatment for 180 seconds. On the other hand, the milk obtained from soybeans with 38.8% initial moisture, processed by microwaves for 180 seconds, resulted to have the highest, in vitro, protein digestibility.
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PMID:[Evaluation of the nutritive value of soybean milk prepared with microwave-treated soybeans]. 213 17

Chemical composition and protein quality of the main chickpea varieties cultivated in Mexico were determined. The raw and cooked chickpeas analyzed were: Surutato, Surutato 77, Sonora, Sonora 80, Porquero, Macarena, Breve Duro and a mixture of broken seeds used mainly for animal feeding. The chemical composition of the raw chickpea studied was very similar; the average values of the nutrients were: ash 3.1 +/- 0.2, fat 5.0 +/- 1.0, protein 19.5 +/- 1.2 and fiber 3.7 +/- 2.1. Cooking diminished only the ash content and the Porquero variety was the only one that had a high content of crude fiber (9.1%). There was not found agglutinating activity to rabbit RBC in any of the raw chickpeas studied and the trypsin inhibitor activity average was 11.8 +/- 2.4 TUI/mg sample. Cooking destroyed 57% of this activity. Digestibility was the same in the raw and in the cooked chickpea (78%). There were not found significant differences in the PER values of the raw and cooked seeds: 1.65-2.30 and 1.80 to 2.61 respectively. The Surutato and Breve Duro varieties were statistically similar to the casein PER (2.5). It could be recommended to use these two varieties mainly for infant feeding.
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PMID:Chemical composition and nutritional value of Mexican varieties of chickpea (Cicer arietinum L.). 285 2

The nutritive value of calf stomach waste from rennet production was assessed. The by-product was either drum-dried at the industry (DDSW) or mildly dried (60 degrees C) in a ventilated oven at the laboratory (MDSW). Part of the sample treated at the laboratory was autoclaved before drying (ASW). The protein and ether extract concentrations ranged from 34.25% to 44.31% and from 31.14% to 38.95%, respectively, and were lower in DDSW than in the other two samples. The ash content which ranged from 16.04% to 27.38%, was higher in the DDSW sample. Methionine, cystine, and available lysine were lower in the DDSW by-product than in the other two samples. Lysine availability was affected by the drum-drying and autoclaving procedures. Tryptophan was shown to be the limiting amino acid in all samples. Nutritive value, assayed both in DDSW and ASW, was lower in DDSW when compared with ASW or with casein diets as far as PER is concerned. The digestibility was shown to be ranked in increasing order for DDSW, ASW and casein. In conclusion, the results indicate that the waste from rennet production may be recommended as in inexpensive source of protein for animal feeding.
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PMID:Animal wastes. I. Effect of processing on the chemical and protein nutritional value of calf stomach. 734 40

The protein quality of an extruded mixture of hatchery by-product meal and soybean meal (EHSM) and the calcium availability of autoclaved hatchery by-product meal (AHBM) were determined. In Experiments 1 and 2, EHSM or soybean meal (SBM) were the only protein sources in diets formulated to contain 16, 20, or 24% CP. In both experiments, there were five or six replicate pens randomly allotted to each level of dietary protein and each pen contained five poults. In Experiment 1, there was a significant increase in the Protein Efficiency Ratio (PER; P < or = 0.005) in poults from a fast-growing line compared with poults from a slow-growing line selected for egg production but no significant differences between EHSM and SBM. In Experiment 2, PER was increased in poults fed EHSM (P < or = 0.002). In both studies, there was a large decline in PER in those poults fed the 16% SBM diet, and this resulted in a significant source by level interaction. There were no significant source or level of protein effects on the Net Protein Ratio (NPR) or Net Protein Utilization (NPU) in Experiment 2. In Experiment 3, AHBM, steamed bone meal and limestone were the primary sources of calcium in diets containing 0.6, 0.8, 1.0, and 1.2% calcium. There were four replicate pens per level and source of calcium. The length and width of the femur and tibia were measured along with fat-extracted bone weight and ash. Poults fed diets containing AHBM and limestone had improved feed efficiency (P < or = 0.008) compared with those fed bone meal. There were no significant diet effects on any bone measurements.
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PMID:Protein quality and calcium availability from extruded and autoclaved turkey hatchery residue. 918 17

This study evaluated three spent hen meals (SHM) that were produced in commercial rendering plants. The levels (percentage) of selected nutrients (mean and range) in the meals were: CP, 64 (56 to 71); ash, 16 (12 to 18); lysine, 4.0 (3.6 to 4.3); methionine, 1.3 (1.2 to 1.4); cystine, 1.1 (0.8 to 1.5). Protein efficiency ratios (PER; weight gain per unit of protein intake) were determined in chicks fed 10% CP diets containing a SHM as the only source of dietary protein. The PER values for the SHM averaged 1.6 but varied from 1.1 to 2.2. An experiment was conducted using New Hampshire x Columbian chicks during the 7 to 20 d age period to determine the effect of substitution with either 7.5 or 15% of a SHM to a 21.5% CP corn-soybean meal diet. When substituted at 7.5%, growth performance was not affected by two of the SHM but was depressed by the other one. Growth performance was decreased by all SHM when substituted at 15% of the diet. True amino acid digestibility and TMEn of the SHM were determined using the precision-fed cecectomized rooster assay in which four roosters were crop-intubated with 30 g of a SHM and excreta were collected for 48 h. True amino acid digestibility varied among SHM (P < or = 0.05) and digestibility of cystine was substantially lower than digestibility of the other amino acids. Mean TMEn (kilocalories per gram of DM) of the SHM was 3.003 but varied by 44% among samples. The results of this study indicated that SHM has substantial nutritional value for poultry but the nutritional quality may vary greatly among samples.
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PMID:Evaluation of protein and energy quality of rendered spent hen meals. 931 14

The nutritional characteristics of a cookie formulated with bovine plasma as main protein source was evaluated. Bovine plasma was mixed with wheat flour, sugar or salt, condiments and vegetable oil. The mix was placed in trays and baking at 120 degrees C during 1 hour. Moisture, fat, protein, carbohydrate, metabolizable energy, ash, iron, essential amino acids, essential fatty acids, apparent digestibility, protein efficiency ratio, acceptability and tolerance of the final product were determined. Results indicated that 100 g of the cookie have 5 g of moisture, 16 g of fat, 16 g of protein, 61.4 g of carbohydrate, 408.2 Kcal of metabolizable energy, 1.59 g of ash, 1.9 mg of iron and 6.59 g of essential amino acids. Polyunsaturated fatty acids are in higher amount than saturated fatty acids. Results also indicated that 100 g of cookie provide at least 20% of the daily energy requirements, 24% of the iron and between 30 to 50% of the daily protein requirements for children at school age. Its digestibility and PER, tested in rats, were of 88.4% and 2.32 respectively. Acceptability and tolerance, both tested in children, were 97% and 100% respectively. The protein cookie could be included as a protein and energy supply in school meals.
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PMID:[Nutritional characteristics of a cookie formulated with bovine blood plasma as a main source of protein]. 995 40

The objective of this study was to evaluate four cookie formulations which wheat flour was partially substituted by free-fat corn germ flour and/or soy fiber. Baking quality, protein, fat, ash, dietary fiber, hardness, color, Protein Efficiency Ratio PER and Apparent Digestibility in vivo were determined. A trained panel evaluated color, hardness and fracturability of cookies. Dietary fiber of cookies varied from 8.2 to 24.9% and protein from 11.3 to 12.7%. The source and amount of dietary fiber modified physical, sensory, and nutritional properties of cookies. Cookies formulated with 20% corn germ flour gave the highest PER, Digestibility Aparente in vivo, and acceptance by consumers. This study demonstrated the potential use of free-fat corn germ and soy fiber as functional ingredients.
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PMID:[Evaluation of cookies enriched with corn germ and soy fiber]. 1066 65

The effect of ash concentration on amino acid (AA) composition, true AA digestibility, and protein efficiency ratio (PER; weight gain per unit of protein intake) of meat and bone meal (MBM) was evaluated. Commercially rendered MBM samples containing 16 to 44% ash were obtained from two sources. Additional samples of MBM varying in ash from 9 to 63% were obtained by chloroform floatation or lab screening of a beef crax sample. Protein quality of selected MBM samples was assessed by determining true AA digestibility using the precision-fed cecectomized rooster assay and by a PER chick growth assay wherein chicks were fed 10% CP diets containing a MBM as the only source of dietary protein from 8 to 18 d of age. Increases in Ala, Pro, Gly, and Arg as a percentage of CP were observed in all MBM samples as ash percentage increased, with Pro and Gly accounting for most of the increase. In contrast, the levels (% of CP) of all essential AA, other than Arg, decreased as ash level increased. For example, Lys concentrations per unit of CP decreased from 5.7 to 4.0% as ash increased from 9 to 63%. There was little or no effect of ash content on AA digestibility of MBM varying in ash from 9 to 44%. The PER of MBM markedly decreased from 3.34 to 0.72 as ash increased from 16 to 44%, and most of the effects of ash on PER were not due to differences in dietary Ca and P levels. The results indicate that the reduction in protein quality of MBM as ash content increases is almost entirely due to a decrease in analyzed essential AA per unit of CP, not a decrease in digestibility of AA.
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PMID:Effect of ash content on protein quality of meat and bone meal. 1137 13

The purpose of this research was to evaluate the nutritional quality and acceptability of a meat product formulated with mechanically deboned poultry meat (40%), bovine plasma (40%) and bovine red cells (3%) as major ingredients. Proteins, fat, humidity and ash were determined by AOAC procedure, iron and calcium by Atomic Absorption Spectrometry and essential amino acids by HPLC. Biological evaluation was performed using digestibility and PER procedures. To evaluate the acceptability (flavor, color and odor) of the product were used 277 children. Results indicated that 100 g of the formulated meat product contain 10.7 g of proteins, 4.4 g of fat, 68.6 g of humidity, 2.9 g of ash, 4.9 mg of iron, 46.6 mg of calcium. Essential amino acids are above the FAO requirements for a highly nutritional protein digestibility (92.4%) and PER (2.18). Acceptability was 91.3% for flavor, 81.2% for color and 92.4% for odor. The high nutritional quality and acceptability along with the low cost make this meat product suitable for government social programs.
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PMID:[Nutritional quality and acceptability of a product formulated with mechanically deboned poultry meat, plasma and bovine red cell]. 1244 47


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