Processing of maize germ oil cake into edible food grade meal and evaluation of its protein quality.

The commercial oil cake produced during expeller pressing of maize germ, was extracted with n-hexane and 80 percent ethanol followed by seiving to remove undesirable materials. In defatted maize germ oil cake (DMGOC): protein, starch, fat, crude fiber (CF) and ash were respectively 24.69, 36.

Enhanced methionine levels and increased nutritive value of seeds of transgenic lupins (Lupinus angustifolius L.) expressing a sunflower seed albumin gene.

With the aim of improving the nutritive value of an important grain legume crop, a chimeric gene specifying seed-specific expression of a sulfur-rich, sunflower seed albumin was stably transformed into narrow-leafed lupin (Lupinus angustifolius L.). Sunflower seed albumin accounted for 5% of extractable seed protein in a line containing a single tandem insertion of the transferred DNA.

The energy value of short-chain fatty acids infused into the caecum of pigs.

The present work was undertaken to study the energy value of a mixture of acetic, propionic and butyric acids (0.682:0.226:0.

Energy expenditure and quantitative oxidation of nutrients in rats (Rattus norvegicus) kept in different thermal environments and given two levels of dietary fiber.

A study was performed to investigate the effect of environmental temperature (16 degrees C, 24 degrees C or 32 degrees C) and dietary fiber (DF) on energy expenditure and quantitative oxidation of nutrients in rats. Forty-eight male rats, initial body weight 90-105 g, were allocated to eight groups in two series. The rats kept at 24 degrees C was repeated in both series.

Energy values of non-starch polysaccharides: comparative studies in humans and rats.

Energy values of non-starch polysaccharides (NSP) were estimated from NSP fermentability and from digestible energy balances in human subjects and in rats. During four studies, humans consumed four low fiber control diets and six high fiber diets. For the rat diets, duplicates of the foods consumed by humans were mixed together, freeze-dried and ground.

Energy metabolism and protein balance in growing rats housed in 18 degree C or 28 degree C environments and fed different levels of dietary protein.

A study was performed to investigate the effect of environmental temperature and increasing levels of protein in the diet on visceral organ size, digestibility, protein balance and energy metabolism in rats. Thirty-six male Wistar rats, initial body weight 77-80 g, were used in a factorial design consisting of three levels of dietary protein and two environmental temperatures of either 18 or 28 degrees C. Three fish meal-based diets were prepared to contain 91, 171 and 262 g protein (N X 6.

Effects of the type and level of dietary fibre supplements on nitrogen retention and excretion patterns.

The hypothesis was tested that fermentable dietary fibre (DF) sources elevate faecal N excretion at the expense of urinary N without affecting N retention. DF that substantially increase fermentation (pectin, sugarbeet and soya bran) or are poorly fermented (crystalline cellulose and maize bran) were fed as supplements to a basal DF-free diet at three dose levels: 0, 50 and 100 g supplement/kg basal diet. The diets were fed to juvenile male Wistar rats for 2 weeks before a 7 d period when faeces and urine were collected.

The influence of dietary fibre source and level on the development of the gastrointestinal tract, digestibility and energy metabolism in broiler chickens.

The present study was undertaken to provide detailed information about the effect of fibre source (pea fibre, wheat bran or oat bran) at inclusion levels of 0, 187 and 375 g/kg diet on the development of the digestive tract, nutrient digestibility and energy and protein metabolism in broiler chickens. Heat production was measured using open-air-circuit respiration chambers. Diets with increasing levels of pea fibre decreased the DM in droppings and increased excreta output (2.

The influence of dietary fibre and environmental temperature on the development of the gastrointestinal tract, digestibility, degree of fermentation in the hind-gut and energy metabolism in pigs.

The present study was undertaken to provide detailed information about the effect of dietary fibre (DF) level on the development of the digestive tract, on nutrient digestibility and on energy and protein metabolism of pigs housed in low (13 degrees) or high (23 degrees) thermal environments. Low- and high-fibre diets (59 v. 268 g DF/kg DM) were studied in three balance periods with fistulated pigs in the weight range 45-120 kg.

Fertilizer effects on yield, mineral and amino acid composition, dietary fibre content and nutritive value of leeks.

In pot experiments with greatly differing rates of N, P, S, K and Ca, dry matter (DM) yields of leek stems varied from 25 to 164 g/pot. Total-N and NO3-N concentrations varied from 1.18 to 3.

Digestibilities of energy, protein, fat and nonstarch polysaccharides in a low fiber diet and diets containing coarse or fine whole meal rye are comparable in rats and humans.

The apparent digestibility of energy, protein, fat and nonstarch polysaccharides (NSP) of a low fiber diet and two high fiber diets containing coarse or fine whole meal rye bread was studied in experiments with humans and rats. Human subjects consumed the experimental diets for 3 wk each in a 3 x 3 cross over design. For the rat diets, duplicate portions of the foods consumed by the human subjects were mixed together, freeze dried and ground.

The influence of the period of adaptation on the digestibility of diets containing different types of indigestible polysaccharides in rats.

In balanced experiments with rats the influence of the period of adaptation on nutrient digestibility in diets containing cellulose (CEL), guar gum (GG), pectin (PEC) or retrograded high amylose maize starch (RS) was studied. Inclusion level was 80 g/kg diet DM except for the retrograded high-amylose maize starch, where the level was 316 g/kg diet DM. A diet containing normal maize starch only acted as a control diet (FF).

Protein quality and digestibility of new high-lysine barley varieties in growing rats.

Four new high-lysine barley mutants, the variety 'Lysimax', with the high-lysine gene lys3a and the mutants mother variety 'Sultan' were grown in a field trial in 1993 at Risø, Denmark. Mutants 609, 1242, 1385 and 1405 yielded in the range of 89 to 98 percent and cv 'Lysimax' yielded 102 percent of cv 'Sultan' (100 percent). One-thousand kernel weights for the mutants were in the range of 87 to 97 percent and cv 'Lysimax' 83 percent of cv 'Sultan' (100 percent).

Determination of digestible energy values and fermentabilities of dietary fibre supplements: a European interlaboratory study in vivo.

The performance of methods to determine energy conversion factors for dietary fibre (DF) supplements and fermentability (D) values of their non-starch polysaccharides (NSP) was investigated. Heats of combustion, digestible energy (DE) and D values were determined on five DF supplements in five European laboratories on five separate occasions. In each instance the DF supplements were fed to juvenile male Wistar rats at two doses, 50 and 100 g/kg basal diet, for 3 weeks with food and faeces collected in the 3rd week.

Gastrointestinal growth in rats as influenced by indigestible polysaccharides and adaptation period.

Hypertrophy of the small intestinal tissue evolved during the initial 9 days in rats fed pectin or guar gum. Hypertrophy of the caecal and colonic tissue continued beyond day 9. Caecal hypertrophy was observed in rats fed pectin, guar gum or resistant starch, while colonic hypertrophy was observed only in rats fed pectin or resistant starch.

Comparative nutritive value of winged bean (Psophocarpus tetragonolobus (L) DC) and other legumes grown in Tanzania.

Chemical analyses and feeding experiments using rats were conducted to evaluate the nutritive value of winged bean and other legumes (soyabean, green gram, bambarra nuts, pigeon peas, field beans, cow peas) sources grown in Tanzania. Proximate analyses showed that the composition of winged bean was similar to soyabean, while the composition of the other legumes differed considerably. This was also the case for antinutritional constituents and minerals.

The influence of dietary fibre on body composition, visceral organ weight, digestibility and energy balance in rats housed in different thermal environments.

The present study was undertaken to provide detailed information on the effect of dietary fibre (DF) level on body composition, visceral organ weight, nutrient digestibility and on energy and protein metabolism of rats housed in cold (16 degrees), warm (24 degrees) or hot (32 degrees) thermal environments. High- or low-fibre diets (257 v. 56 g DF/kg dry matter (DM)) were studied in a 6-week balance experiment (initial body weight about 100 g).

The influence of dietary fibre on protein digestion and utilization in monogastrics.

Current knowledge of the effects of dietary fibre and associated components on protein digestibility and utilization are discussed. Based on the literature it could be shown that the implications and mechanisms behind the effect of soluble and insoluble dietary fibre on protein digestibility and utilization are quite different. Insoluble dietary fibre will increase faecal bulk and faecal nitrogen excretion is primarily due to and increased excretion of cell wall bound protein.

Influence of growth conditions on the value of crisphead lettuce. 3. Protein quality and energy density as determined in balance experiments with rats.

Crisphead lettuce was cultivated under different growth conditions. Sixteen batches differed in time of planting (early and late), total nitrogen supply (200 kg N/ha, 150 kg N/ha, 100 kg N/ha, 50 kg N/ha) and time of harvest (early and late). Based on chemical analysis and balance studies on rats the nutritive value of each 16 batches was determined.

Effects of sulphur, nitrogen, phosphorus, potassium, and water stress on dietary fibre fractions, starch, amino acids and on the biological value of potato protein.

In pot experiments with greatly differing rates of N, P, K, and S, and 3 levels of water, dry matter (DM) yields of tubers varied from 28 to 454 g/pot. Especially P-, K- and S-deficiency reduced the starch content of boiled potatoes, from P from 74 to 59% in DM. S-deficiency increased soluble, insoluble and total digestible fibre (TDF) from about 9 to 12.

Digestibility of energy, protein, fat and non-starch polysaccharides in mixed diets: comparative studies between man and the rat.

The apparent digestibility of energy, protein, fat and non-starch polysaccharides (NSP) of low and high dietary fibre (DF) mixed diets were studied in three series of experiments with man and the rat. Low DF diets were used as control diets in each experimental series and the DF level was increased by adding fruits and vegetables (Study 1), citrus fibre concentrate (Study 2) and insoluble barley fibre (Study 3). In Study 3 the high DF diet was fed at two protein levels.

Common Indian spices: nutrient composition, consumption and contribution to dietary value.

Nutrient composition of eight commonly consumed spices of South India was analysed. Spices analysed were red chillies (Capsicum annum), black pepper (Piper nigrum), coriander seeds (Coriandrum sativum), cumin seeds (Cuminum cyminum), garlic (Allium sativum), asafoetida (Ferula foetida), dry ginger (Zingiber officinale) and ajowan (Carum copticum). The nutrients analysed were proximate principles, minerals, starch, sugars, dietary fibre components, tannins, phytic acid, enzyme inhibitors and amino acids.

The nutritive value of some selected Tanzanian plant food sources.

The chemical composition of different varieties of field beans (Vicia faba L.), cowpeas (Vigna unguiculata), groundnuts (Voandzeia subterranea), and sorghum (Sorghum vulgare) were determined. Nutrients analysed in these materials included amino acids, starch, sugar, fibre, minerals and antinutritional factors.

Protein and lysine digestibility and protein quality of cooked Filipino rice diets and milled rice in growing rats.

The protein quality of typical rice-based menu of Filipino preschool child and adult and cooked milled rice was assessed for true digestibility (TD), biological value (BV) and net protein utilization (NPU) in growing rats. Lysine and energy digestibilities were also determined. For the preschool child diet, TD was 88.