scholarly journals Effect of Sweetness Level and Amino Acid Composition of Palm Sugar on Feed Intake of Trichoglossus haematodus in Captivity

2020 ◽  
Vol 12 (2) ◽  
pp. 254-261
Author(s):  
Siti Nuramaliati Prijono ◽  
Rini Rachmatika
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Feed Intake ◽  
High Energy ◽  
Sweet Taste ◽  
Sugar Solution ◽  
Randomized Design ◽  
In Captivity ◽  
Palm Sugar

Palm sugar solution diets that were offered to the Lorikeets contain  high energy, low protein and rich in amino acids similar to nectar. The major components of palm sugar are sucrose, which has a sweet taste. The Lorikeets  can detect energy-rich from the sweet taste of the feed. The aim of the study was to determine the influence of sweetness level and amino acid composition in palm sugar solution diets on feed intake of T. haematodus. The research method was completely randomized design arranged in a factorial with two factors. The first factor consisted of 4 types of palm sugars, i.e.   aren, coconut, siwalan/palmyra, and nipah sugar with a different degree Brix in 13.5º, 14.0º, 14.5º, and 15.0º Brix.While the second factor consisted of two treatments, with and without the addition of the commercial baby biscuit. The results showed that the feed intake of Siwalan sugar was significantly higher than the other palm sugar solution diets. Siwalan sugar solution diet has high sweetness level, sucrose content and essential amino acid Lysine. This study provides the new information regarding the sweetness level of palm sugar and amino acid composition in the diet that can affect feed intake of T. haematodus. Therefore, this information will help to make a formulation of appropriate diet that meets the nutrient requirements especially amino acid for the birds.

Can the (M• — X) Region in Electron Capture Dissociation Provide Reliable Information on Amino Acid Composition of Polypeptides?

2002 ◽  
Vol 8 (6) ◽  
pp. 461-469 ◽  
Author(s):  
Kim F. Haselmann ◽  
Bogdan A. Budnik ◽  
Frank Kjeldsen ◽  
Nicolas C. Polfer ◽  
Roman A. Zubarev
Keyword(s):  
Amino Acid ◽  
Hydrogen Atom ◽  
Amino Acid Composition ◽  
Electron Capture ◽  
Acid Composition ◽  
Electron Capture Dissociation ◽  
Diagnostic Value ◽  
High Energy ◽  
Mass Spectrom ◽  
Charge Solvation

It has been suggested that small losses from reduced peptide molecular species in electron capture dissociation (ECD) could indicate the presence of certain amino acids [H.J. Cooper, R.R. Hudgins, K. Håkansson and A.G. Marshall, J. Am Soc. Mass Spectrom 13, 241 (2002)], similarly to immonium ions in high-energy collision-activated dissociation. The diagnostic value in ECD of the (M•–X) region (1 Da ≤ X ≤ 130 Da) was tested on several synthetic peptides. The insufficiency of the existing knowledge for making correct conclusions on the amino acid composition is demonstrated and new suggestions of the origin of losses are presented based on the “hot hydrogen atom” ECD mechanism. Generally, it is shown that not only protonation but also charge solvation is responsible for the small losses. The origin of 17 Da and 59 Da losses is revisited and a new mechanism for the 18 Da loss is suggested. The loss of a side chain plus a hydrogen atom is found to be a rather reliable indicator of the presence of histidine, tryptophan, tyrosine and, to a lesser degree, threonine. The overall conclusion is that the (M• - X) region does contain information on the amino acid composition, but extraction of this information requires additional studies.

scholarly journals Feed intake of selected vegetables and fruits by coconut lorikeet (Trichoglossus haematodus) in a colony system

2021 ◽  
Vol 22 (11) ◽  
Author(s):  
Siti Nuramaliati Prijono ◽  
RINI RACHMATIKA ◽  
SINTA MAHARANI
Keyword(s):  
Feed Intake ◽  
Sugar Solution ◽  
Balanced Diet ◽  
Randomized Design ◽  
Daily Diet ◽  
In Captivity ◽  
Two Factors ◽  
Yardlong Bean ◽  
Completely Randomized Design ◽  
Vegetables And Fruits

Abstract. Prijono SN,Rachmatika R, Maharani S. 2021. Feed intake of selected vegetables and fruits by coconut lorikeet (Trichoglossus haematodus) in a colony system. Biodiversitas 22: 4818-4828. Coconut lorikeet (Trichoglossus haematodus (Linnaeus 1771)) is nectarivorous bird. An imbalanced diet is a common problem with lorikeet were kept in captivity. The research method was completely randomized design arranged in a factorial with two factors. The first factor consisted of five types of vegetables or five types of fruits while the second factor consisted of five height levels of feed cup placement (30 cm, 60 cm, 90 cm, 120 cm and, 150 cm from the roof). This  study aimed to get information on the feed intake of selected vegetables and fruits that have high attractiveness to meet nutrient requirements and balanced diet for coconut lorikeets kept in a colony aviary. The feed intake of vegetable soybean (26.68 g) was higher than yardlong bean (21.63 g), green cabbage (19.12 g), red cabbage (16.24 g), and broccoli (14.27 g), while the feed intake of plum (14.15 g) was higher than apple (12.31 g), pomegranate (10.88 g), papaya (10.55 g) and guava (9.82 g). Vegetable and fruit intake by six coconut lorikeets in a colony system were 20.80% of the daily diet, and the siwalan sugar solution was 79.20% of the daily diet. It was suggested that the coconut lorikeets should be fed more vegetables than fruits. A good quality, varied and balanced diet will make the coconut lorikeets healthy and it will support future conservation effort.

scholarly journals Effect of Cooking Methods and Temperature on Proximate and Amino Acid Composition of Breakfast Sausage

2019 ◽  
pp. 415-423
Author(s):  
D. O. Oshibanjo ◽  
O. O. Olusola ◽  
O. A. Ogunwole
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Crude Protein ◽  
Amino Acid Profile ◽  
Fat Content ◽  
Total Amino Acid ◽  
Cooking Methods ◽  
Randomized Design ◽  
High Amino Acid

Aims: The effect of cooking method and temperature on amino acid composition of breakfast sausage (BS) was undertaken in this study. Methodology: Three batches of prepared BS from beef, were randomly allotted to three cooking methods (CM): (boiling, grilling and frying) each at cooking temperatures (CT) of 80, 90 and 100°C to attain internal temperature of 72°C in a completely randomized design. Samples from each treatment were oven-dried and assayed for amino acid and proximate composition using standard procedures. Data obtained was analysed using descriptive statistic and ANOVA at α0.05. Results: Results showed that grilled sausage at 80°C had highest total amino acid profile (3.2%). Grilled sausage at 80°C had highest crude protein (25.58%). Grilled BS at 80°C recorded least fat content (15.99%). Grilled sausage at 80°C had the higher ash (6.66%) and least (1.40%) in boiled sausage at 90°C. Conclusion: Therefore, breakfast sausage could be best grilled at 80°C due to maintain high amino acid profile, crude protein, ash and lower fat content.

Effect of maternal diet on the amino acid composition of human uterine fluid

2014 ◽  
Author(s):  
Alexandra Jayne Kermack ◽  
Ying Cheong ◽  
Nick Brook ◽  
Nick Macklon ◽  
Franchesca D Houghton
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Maternal Diet ◽  
Uterine Fluid
Sign in / Sign up

Export Citation Format

Share Document