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At least 19 recordsLinked to original sources
PubMed1978

[Breeding of a biotype of the aphia Myzus persicae on a synthetic medium. IV. Influence of vitamins, especially vitamin C and pyridoxine, on the nutritional value of nutritive fluids].

The nutritive value of synthetic diets for Myzus persicae was evaluated by measuring reproduction of the third generation on each medium: 1. In the presence of a double dose of pyridoxin, the nutritional value of the basic diet was improved. This improvement disappeared when all the vitamins of the B group were also at double dose; 2. In the presence of a double dose of ascorbic acid, the nutritional value of all the diets was improved. This improvement was observed for a single or a double dose of pyridoxin and a single or a double dose of all the vitamins of the B group. The beneficial effect of a double dose of pyridoxin was not adding with the beneficial effect of a double dose of ascorbic acid; 3. A double dose of EDTA was detrimental to the aphid but a double dose of ascorbic acid was sparing this detrimental effect. The results are discussed in relation with the nutritional needs in vitamins and the action of the vitamins in the mineral nutrition of the aphid.

Animals↗
PubMed1978

Storage of lactose-hydrolysed dried milk: effect of water activity on the protein nutritional value.

The retention of the protein nutritional value during storage of lactose-hydrolysed dried milk at different water activities (aw) was studied and compared with that of ordinary milk. In the lactose-hydrolysed milk biologically available lysine decreased much more rapidly than in the ordinary milk at all the different aw studied. Thus, at conditions normally accepted for ordinary dried milk (aw approximately 0.2; moisture approximately 4%) there was an available lysine loss in the hydrolysed milk of about 25% after 2 months and about 40% after 6-months storage at room temperature. This occurred without any visible browning. It is concluded that drying to very low aw (less than or equal to 0.11) is necessary to obtain good stability of the protein nutritional value (PNV) in lactose-hydrolysed milk. The drying, however, must be done so that losses in nutritional value are minimal during that process. It should also be noted that fat oxidation might be a problem at such low aw. A chemical method for available lysine assay (guanidination and assay of homoarginine) gave values in good agreement with the biological evaluations with rats.

Animals↗
PubMed1979

Nutritive value of N-acetyl-L-tryptophan in man.

The nutritive value of N-acetyl-L-tryptophan was investigated by loading tests with deuterated L-tryptophan and deuterated N-acetyl-L-tryptophan in three healthy adults, and by a 7 day-long feeding experiment with deuterated N-acetyl-L-tryptophan in one healthy adult. After loading with deuterated N-acetyl-L-tryptophan, serum levels of deuterated tryptophan and kynurenine were only about 10%, and the amounts of deuterated 5-hydroxyindole-3-acetic acid excreted in 24 h approximately 30% of those found after deuterated tryptophan loading. During the feeding experiment with deuterated N-acetyl-L-tryptophan, the serum level of deuterated tryptophan remained below 20% of total serum tryptophan, and serum protein fell below the normal range. It is concluded that the nutritive value of N-acetyl-L-tryptophan is inferior to that of L-tryptophan. Contradictory findings of earlier studies are discussed.

Blood Proteins↗
PubMed1975

[Loss of nutritional value of proteins in meat products caused by thermal processing].

In certain cases, the proteins in meat products may be damaged during thermal processing to such an extent that their nutritional value is reduced. This might be caused above all by a loss in the availability of the essential and semi-essential amino-acids. Cooking of the meat produces no marked change in the availability of the amino acids. More marked changes are observed at temperatures needed for sterilization. The availability of cystine is in most cases affected by the length and temperature of sterilization, which is due to a reduction of its digestibility and to its degradation. The extent of the cystine degradation follows from the difference from the average reduction of the availability of the other amino acids. Since the sulphur-containing amino acids in meat proteins are limiting ones, this loss results in a reduction of the nutritional value of the proteins. Apart from cystine, lysine may also become less available if greater amounts of polysaccharides are present. The reduction of the availability can be so marked that lysine may be considered to be a limiting amino acid. In these cases, lysine is essential for the nutritional value of the proteins in such products.

Amino Acids↗
PubMed1992

A comparison between the nutritive value of short-cutting cycle, high temperature-dried alfalfa and timothy hay for horses.

The objective was to evaluate the nutritive value of short-cutting cycle, high temperature-dried (SCCHTD) alfalfa compared to timothy hay. This was achieved by carrying out 4 x 4 Latin Square digestibility trial using 4 Thoroughbred (one three-quarter Thoroughbred) horses (mean liveweight, 531 kg). The four dietary treatments were 0AA (timothy hay only), 33AA (0.33 alfalfa: 0.67 timothy hay), 67AA (0.67 alfalfa: 0.33 timothy hay) and 100AA (alfalfa only). Digestibility data were obtained by using acid-insoluble ash to estimate apparent digestibility coefficients of nutrients. Rate of passage of the feedstuff was determined using chromium-mordanted hay. Plasma triglyceride and cholesterol concentrations were estimated. The digestibilities of organic matter (0.63), energy (0.57) and crude protein (0.74) of the alfalfa were significantly (P less than 0.001) higher than those for the hay (0.45, 0.43 and 0.36 respectively). The fibre components of alfalfa and hay were digested to the same extent but the ether extract of alfalfa was less well digested. Alfalfa saponins had no consistently significant effects on plasma cholesterol and triglyceride values but may contribute to the negative digestibility of alfalfa ether extract. We conclude that SCCHTD alfalfa is of much higher nutritive value than timothy hay when fed to Thoroughbred horses.

Animal Feed↗
PubMed1975

An evaluation of the nutritive value of new high protein oat varieties (cultivars).

Studies were conducted to evaluate the nutritive value of new high protein oat varieties using chicks and rats. Oat groats studied were Lodi, Dal, and Goodland; protein contents were 16.0, 18.0, and 20.5%, respectively. Increases in protein content were accompanied with an increase in indispensable amino acids. The lysine contents of Lodi and Goodland oat groats were 0.60 and 0.72%, respectively. With amino acid supplementation the 80% oat groats diets supported a growth rate of chicks comparable with that of a practical diet for up to 2 weeks. To correct amino acid deficiency, Goodland, Dal, and Lodi oat groats diets were supplemented with 0.55, 0.60, and 0.65% lysine and 3.2, 5.1, and 6.6% of a mixture of other amino acids. Omission of lysine from the amino acid supplement resulted in retarded growth and marked reduction of plasma free lysine concentration. For Goodland oat groats, the chemical score was 51. Protein efficiency ratio with rats was 2.2, which was increased to 2.4 by lysine and methionine supplementation, while protein efficiency ratio for whole egg protein was 3.4. The slope-ratio assay rendered a relative nutritive value of 59 for Goodland oat groats, assuming 100 for whole egg protein. This value was increased to 67 by lysine and methionine supplementation.

Amino Acids↗
PubMed1975

[Nutritional value and acceptibility of soy proteins in human diet].

These studies on textured soya protein (TSP) were directed towards the evaluation of its acceptability and nutritional value in man. ACCEPTABILITY. In the beginning, the reaction of adults to the incorporation of 40 g TSP in their daily diet was studied. After a three-week period, no intolerance or fatigue with the regim was shown. In a following study, observations made on young children's attitudes along with quantitative measurements of their food intake were noted during four one-wekk periods: -- period of "imposed diet", without TSP; -- period of imposed diet", with TSP; -- period of "free diet", without TSP; -- period of "free diet", with STP; During the periods of "imposed diets", children could eat only the proposed quantities of foodstuffs. During periods of "free diets", children were able to choose the quantity and sort of food they preferred from the proposed menu. Total protein ingested (differentiating between that of animal and vegetable origin) was calculated for each child from his daily food record. Results show that only one of the twenty-four children systematically refuse soya-containing preparations. Average consumption of soya protein during "free diet" periods was close to the desired level and not significantly different to levels achieved in the "imposed diet" period. The acceptance of TSP by the children was therefore evident. NUTRITIONAL VALUE. The following studies were designed to determine the effects of the replacement of animal protein by TSP (at the maximal levels of its tolerability) in a normal diet. In the first nitrogen balance study, with 10 convalescent subjects, the following protocol was developed: -- the habitual caloric and protein intakes of the subjects was established; -- following a four-day adaptation period, the subjects entered consecutively: a control period at established levels of calories and protein, and a test period in which 20 g of soya protein replaced an equivalent quantity of animal protein. The average nitrogen balances for control and test periods were + 4.49 g and 3.62 g. The difference not being significant at a probability of 5 p. 100. In a second study with 12 adults in good health (6 males and 6 females) soya protein replaced 34-39 p. 100 of the daily protein intake (according to the menu) and the average nitrogen balances in control and test periods were + 0.16 g and 0.91 g. These studies confirm the TSP replacement of animal protein in the normal diet does not affect nitrogen balance and that TSP can make a contribution to the fulfilment protein requierements in man.

Adult↗
PubMedDate not supplied

[Biological and nutritional value of food products].

The paper deals with a detailed analysis into the methods of study and of the validity of terminology adopted in denoting the usefulness of food products, proceeding from their chemical composition. The author proposes to distinctly subdivide the notions of the alimentary, biological and energy producing values, but unite them under a general term reflecting the totality of the useful qualities of the products that covers the estimation therein of a broad range of nutrients, which should be referred to as "nutritional value". The terms of biological and energy producing values are special designations. The first of them reflects the quality of proteinic components in the product which have to do both with the digestability of the protein and with the degree to which its amino acids compositions is balanced. Then it should be borne in mind that the indices of biological value may undergo substantial changes, both under the effect of rigid methods of technological treatment, that brings about a change in the structure of the protein molecules proper, and consequent upon their interaction with other nutrients, as well as during their long-term storage. An important advantage that offers the determination of the biological value indices is an analytical segregation from among numerous biological properties the ones which are related to the features specific for the structure precisely of the proteinic constituents of the food. The determination of this index allows it to differentiate the useful qualities of the protein from a great number of other factors that can significantly change the assimilation of the products by the organism, including the presence therein of extraneous substances. The term energy-producing value of the products characterizes the part of the energy that can be liberated from the nutrients in the course of biological oxidation and used in securing physiological functions of the organism. As a basis for expressing the alimentary (nutritional) value of the products a method of the integral score, reflecting the degree to which the chemical composition of the study product corresponds to the formula of balanced nutrition worked outhe author is suggested. The energy variant of the integral score presents definate advantages, for with it the author estimates the percentage of satisfied requirements of an adult person in nutrients with the consumption of products in an amount that corresponds to a definate portion of energy, 300 kcal, for example (which comprises roughly 10 per cent of an average diurnal requirement in energy). The energy variant of the score makes it possible to determine the "degree of completness" of the product's calories with essentian nutritional factors.

Adolescent↗
PubMed1977

[Nutritive value of sunflower seeds (Helianthus annus) (author's transl)].

The nutritive value of sunflower seeds (Helianthus annus) was studied and compared to that of casein. Thirty-six male rats, Wistar strain, aged 23 days, were divided into two groups and fed (a) a sunflower cake meal diet, and (b) a casein diet. The results indicate that due to its high protein level (52.06%) and coefficient of digestibility (95 CD) sunflower can be used as a feeding formula although its PER does not recommend its use as a milk substitute.

Animals↗
PubMed1976

[Coffee hulls and pulp. XII. Effect of storage of coffee pulp on its nutritive value for calves].

Coffee pulp, dehydrated and stored for 7, 13 and 17 months or ensiled for 4, 10 and 14 months, was studied in calves with a rapid growing rate. Storage of dehydrated coffee pulp did not affect its chemical composition, but ensiling reduced crude fiber and increased its nitrogen free extract content after 10 and 14 months. Three growth trials were carried out with Holstein calves averaging 95 kg in the first and second trials, and 130 kg in the third. Eighteen calves were used in the first trial and 24 in each of the other two. In each trial the animals were divided into three equal groups and randomly assigned to one of the following treatments: control, which contained 48% cottonseed hulls, and the other two, with 30% dehydrated coffee pulp or 30% ensiled coffee pulp. Basically, the difference between trials consisted in the time of storage or ensiling of coffee pulp. In all trials, weight gains of calves fed coffee pulp (1.00, 0.90 and 0.98 kg/day, and 1.06, 0.94 and 1.08 kg/day, respectively) were significantly lower (P less than 0.05) than the weight gains induced by the control ration (1.21, 1.08 and 1.19 kg/day). Feed intake was also lower, but feed conversion ratio was higher for those rations containing coffee pulp. Calf performance was better with ensiled than with deydrated coffee pulp, particularly in the third trial, where the differences in weight gains were significantly higher (P less than 0.05). It is concluded that storage time does not change nutritive value of coffee pulp; and the ensiling is an adequate process for storing pulp during coffee harvesting, and, possibly also, for improving its nutritive value.

Animal Feed↗