99 Relationship between crude protein content and larval growth in Tenebrio molitor

2021 ◽  
Vol 12 (1) ◽  
pp. 78
Author(s):  
Kerensa Hawkey ◽  
Jon Stubberfield ◽  
Tim Parr ◽  
John Brameld ◽  
Andrew Salter
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Larval Growth ◽  
Tenebrio Molitor ◽  
Crude Protein Content

Early productivity and crude protein content of establishing forage swards composed of combinations of native grass and legume species in mixed-grassland ecoregions

2013 ◽  
Vol 93 (3) ◽  
pp. 445-454 ◽  
Author(s):  
Jenalee M. Mischkolz ◽  
Michael P. Schellenberg ◽  
Eric G. Lamb
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Plant Density ◽  
Warm Season ◽  
Forage Yield ◽  
Schizachyrium Scoparium ◽  
Legume Species ◽  
Crude Protein Content ◽  
Native Grass ◽  
Western Wheatgrass

Mischkolz, J. M., Schellenberg, M. P. and Lamb, E. G. 2013. Early productivity and crude protein content of establishing forage swards composed of combinations of native grass and legume species in mixed-grassland ecoregions. Can. J. Plant Sci. 93: 445–454. We evaluated the early establishment productivity of forage swards of native, perennial, cool and warm season grasses, and legumes as they have the potential to provide non-invasive, productive, and drought resistant rangelands. Seven species with agronomic potential and a broad native geographic distribution were selected for testing including: nodding brome [Bromus anomalus (Coult.)], blue bunch wheatgrass [Pseudoregneria spicata (Pursh)], western wheatgrass [Pascopyrum smithii (Rydb.)], side oats grama [Bouteloua curtipendula (Michx.)], little blue stem [Schizachyrium scoparium (Michx.)], purple prairie clover [Dalea purpurea (Vent.)], and white prairie clover [Dalea candida (Willd.)]. Forage swards, including all seven monocultures, 21 two-species mixtures and a mixture with all species, were planted in two sites, Saskatoon and Swift Current, Saskatchewan. Western wheatgrass (WWG) had the highest overall plant density and the strongest effect on the forage yield of the forage swards; however, productivity and crude protein content were not reduced when other species were also included in the forage sward. Dalea spp. did not establish as well as the other species, but had the highest crude protein concentrations. This work provides insight into forage sward development at the establishment stage; additional work is required to determine long-term species impacts for well established forage swards.

Growth and food utilization of the Australian short-finned eel, Anguilla australis australis (Richardson) given paired iso-energetic diets with increasing crude protein content

2006 ◽  
Vol 82 (2) ◽  
pp. 169-174 ◽  
Author(s):  
K. Engin ◽  
C. G. Carter
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
High Energy ◽  
Whole Body ◽  
Food Utilization ◽  
Crude Protein Content ◽  
Efficiency Ratio ◽  
Body Protein ◽  
Anguilla Australis ◽  
Dietary Crude Protein

AbstractThis study investigated the effects of 100 g/kg increments of crude protein (approx. 250 (P25) to 550 (P55) g/kg of crude protein) in paired iso-energetic diets on the growth performance of the juvenile Australian short-finned eel (1·83 (s.e. 0·01) g average wet weight). The highest growth response was obtained with treatment P45 followed by P35, P55 and P25. It appeared that food efficiency ratio (FER) increased with increasing crude protein content in low energy diets (treatments P25 and P35). However, 100 g/kg increase in dietary crude protein content (from 450 to 550 kg crude protein per kg diet) in high energy diets resulted in lower FER for treatment P55 than for the treatment P45. The protein efficiency ratio (PER, %) was higher in low protein:low energy diets (treatments P25 and P35) than that of high protein:high energy diets (treatments P45 and P55). The protein productive values (PPV, %) for treatments followed a similar trend to PER in this experiment. The lowest PPV was obtained by the treatment P55 and it was significantly different from that of the other three treatments. A proportional increase in dietary crude protein content in paired iso-energetic diets did not significantly change the whole body protein content. However, a small increase in whole body protein content with increasing dietary crude protein in each group was detected. In conclusion, the present study showed protein sparing effects of lipids and carbohydrates in the diets of the short-finned eel. Further studies specifically investigating the effects of dietary carbohydrate to lipid ratios at different protein levels would improve diet formulation and reduce nutrient impact in intensive recirculation systems.

PSV-11 The effects of pelleting and extrusion on nutrient composition and protein quality measurements in a variety Canadian pulses

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 302-302
Author(s):  
Cara Cargo-Froom ◽  
Anna-Kate Shoveller ◽  
Daniel A Columbus ◽  
Chris Marinangeli ◽  
Elijah Kiarie ◽  
...  
Keyword(s):  
Protein Content ◽  
Faba Bean ◽  
Fixed Effects ◽  
Crude Protein ◽  
Mixed Model ◽  
Protein Quality ◽  
Positive Impact ◽  
Nutrient Composition ◽  
Crude Protein Content ◽  
Quality Measurements

Abstract Alternative forms of protein are an important focus in nutrition. This study sought to compare the effects of pelleting and extrusion on nutrient composition and protein quality measurements of Canadian pulses. Pulses used for the study included: 2 pea variety (Amarillo and dunn), lentils, chickpeas, and faba bean. Ingredients were ground through a 10/64” or a 2/64” screen to create a coarse and fine ground product, respectively. Both coarse and fine ground ingredients were pelleted at 60–65, 70–75, and 80–85 C0. Fine ground ingredients were extruded at three different temperatures (110, 130, 150 C0) and two moisture levels (18 and 22%). Samples were collected for all runs at the beginning, middle, and end of each run for both pelleted and extruded samples. Samples were analyzed for proximate analysis, amino acids including lysinoalanine, total and damaged starch, and total dietary fibre (including insoluble and soluble). Data were analyzed using a mixed model via proc glimmix in SAS, where ingredient, process, grind, temperature, and extrusion moisture were treated as fixed effects with different interactions selected based on model investigated. Crude protein content of whole pulses was highest in faba bean and lowest in the Amarillo pea, with faba bean protein content significantly higher than all other pulses, and lentil protein content significantly higher than Amarillo peas (P < 0.05). All pelleting temperatures, nested within grind, significantly increased crude protein content of all pulses compared to whole pulses (P < 0.05). All extrusion moistures significantly increased crude protein content of all pulses compared to whole pulses (P < 0.05) and moisture/temperature interactions were significantly higher for all pulses compared to whole pulses (P < 0.05). Amino acid comparisons produced similar significant results. This suggests that pelleting and extrusion processing can have a positive impact on protein content of pulses and protein quality measurements in pulses.

STUDY OF PROTEIN AND FATTY ACID COMPOSITION OF LUPINE SEEDS OF DIFFERENT SPECIES

2021 ◽  
Author(s):  
М.Л. ДОМОРОЩЕНКОВА ◽  
Т.Ф. ДЕМЬЯНЕНКО ◽  
И.М. КАМЫШЕВА ◽  
И.В. КРЫЛОВА
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Protein Content ◽  
Acid Composition ◽  
Crude Protein ◽  
Fractional Composition ◽  
Crude Protein Content ◽  
White Lupine ◽  
Yellow Lupine ◽  
Clear Predominance

Исследования фракционного состава белков и жирнокислотного состава масел безалкалоидных и малоалкалоидных сортов люпина для производства кормов и продуктов питания являются актуальными в современных социально-экономических условиях, когда требуется найти альтернативу соевым продуктам. В данной работе изучались фракционный состав белков и жирнокислотный состав масла семян 11 образцов малоалкалоидных сортов люпина отечественной селекции трех видов: белого, желтого и узколистного. Самое высокое содержание сырого протеина выявлено в образцах семян желтого люпина, в семенах белого люпина содержание сырого протеина было немного ниже, а все исследованные образцы сортов узколистного люпина характеризовались самым низким содержанием сырого протеина. Суммарное количество растворимых белков в семенах люпина было высоким и изменялось от 84,21 до 92,45 %. Во всех исследованных образцах сортов белого люпина преобладала альбуминовая фракция, в семенах сортов узколистного и желтого люпина – глобулиновая фракция. Содержание сырого жира в семенах разных сортов изменялось от 4,62 до 9,28%. Обнаружены различия в жирнокислотном составе масла семян люпина разной видовой принадлежности. Жирнокислотный состав семян характеризовался преобладанием олеиновой кислоты в масле семян сортов белого люпина, при явном преобладании линолевой кислоты в сортах желтого и узколистного люпина. Researches of protein fractional composition and fatty-acid composition of nonalkaloid and low-alkaloid lupine varieties oils for food production are actual in modern social and economic conditions, when it is required to find an alternative for soybean products. In the present work, the protein fractional composition and fatty acid composition of seeds of 11 low-alkaloid lupine varieties of domestic selection of three species: white, yellow and narrow-leaved lupine were investigated. The highest content of crude protein was detected in seed samples of yellow lupine, the crude protein content in white lupine seeds was slightly lower, and all the studied samples of narrow-leaved lupine were characterized by the lowest crude protein content. The total amount of soluble proteins in lupine seeds was high and varied from 84,21 to 92,45 %. In all examined samples of white lupine varieties the albumin fraction dominated, while in seeds of narrow-leaved and yellow lupine varieties the globulin fraction dominated. The crude fat content in the seeds of the different varieties varied from 4,62 to 9,28%. Differences were found in the fatty acid composition of lupin seed oil of different species. The fatty-acid composition of seeds was characterized by the predominance of oleic acid in the oil of white lupine varieties, with a clear predominance of linoleic acid in yellow and narrow-leaved lupine varieties.

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