Search results for "Dry matter"
showing 8 items of 88 documents
High dietary inclusion level of fresh herring impairs growth of rainbow trout, Oncorhynchus mykiss
1998
Abstract One-year old rainbow trout (initially 350–670 g) were fed for 15 weeks diets containing various amounts of water (23–67%). This was achieved by replacing fish meal with Baltic herring. The growth of rainbow trout, whether measured as wet weight, protein or energy, was impaired when 50–55% dietary water was fed. The fish compensated for increasing dietary water content by consuming more diet so that the dry matter intake of the diets with 23 and 67% water were equal. Partitioning of growth into protein and lipid as well as protein and energy retention efficiencies were unaffected by dietary water. It is suggested that there is a metabolic cost of consuming more food when compensatin…
Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese
2011
The present work was carried out to evaluate the effect of two salting technologies [dry salting (DS) and the combined dry-brine salting (DBS)] on the chemicophysical and microbiological characteristics of PDO Pecorino Siciliano cheeses of different final weight (6 and 12 kg). Dry matter was significantly influenced by both salting process and final size. Twelve kilogram cheeses treated by DBS showed higher protein content with higher soluble nitrogen per cent than 6 kg cheeses. Salt content was in the range 3.1–4.0% on dry matter. The colour did not show significant differences for any of the factors, but 12 kg cheeses subjected to DS showed higher yellow index than the other cheeses. The …
Determination of molecular weights and Stokes' radii of non-denatured proteins by polyacrylamide gradient gel electrophoresis. 1. An equation relatin…
1982
Untreated and processed gel plates of polyacrylamide (PAA) gradient gels were cut into strips perpendicularly to their length, and the wet and dry matter of the sections was determined. In untreated gels the apparent dry matter, as well as the relative dry matter, are a linear function of the gel length. In processed gels, however, only the apparent gel concentration increases linearly with the gel length, whereas the relative dry matter increases linearly with the square root of the gel length. The %T (content in polyacrylamide) was calculated from the apparent dry matter. The gel gradients used were found to be linear with respect to %T. Six different calibration proteins were run and the…
Total lipids content and fatty acid composition of seed oils from six pomegranate cultivars
1995
The fatty acid composition of the seed oils of six pomegranate (Punica granatum L) cultivars was qualitatively and quantitatively determined by gas chromatography. The seeds contained oil in the range 51-152 mg kg -1 dry matter. Intervarietal differences in fatty acid composition were demonstrated (fatty acid esters as % (w/w) total fatty acid esters. Sour varieties had the highest while sour-sweet varieties had the lowest oil content. Eleven fatty acids were identified. In all varieties, the predominant fatty acids were linoleic (25.2-38.6%) and oleic acid (24.8-35.5%) followed by palmitic (18.2-22.6%), stearic (6.9-10.4%) and linolenic acid (0.6-9.9%). To a lesser extent arachidic (1.1-3.…
Effect of traditional, microwave and industrial cooking on inositol phosphate content in beans, chickpeas and lentils
2003
An high-performance liquid chromatography method for determining inositol phosphate fractions was adapted to legumes. The validity of the method was assessed by estimating the following analytical parameters: linearity (linear response between 125 and 5000 microg inositol hexaphosphate (IP(6))/ml); instrumental precision and method precision (relative standard deviation, %) were 1.9% (IP(6)) for instrumental, and 2.5% (IP(6)) and 8.2% (IP(5)) for method precision. An accuracy was estimated by percentage recovery (72 +/- 3%). The application of this method to raw, conventional, microwave-cooked and ready-to-eat beans, chickpeas and lentils gave IP(6) contents ranging from 0.63 g/100 g dry ma…
The Effect of Light on the Growth of Pea Plants and the Subsequent Influence in Shikimate Oxidoreductase (EC 1.1.1.25) Activity
1981
Summary Pea plants were cultured in white light, red and far red light, and in the dark during a period of three weeks. At several states of development we investigated the activity of the enzyme shikimate oxidoreductase, the amount of fresh and dry matter, and the contents of protein in stem, leaves, cotyledons, and roots. The enzyme activity was found to be distributed organ-specifically and uninfluenced by the phytochrome system, but it was significantly depressed in plants grown in the dark compared to plants grown in white light. Enzyme activity occurred also in non photosynthetic plants. Regarding the different light conditions the activity of shikimate oxidoreductase was found to cor…
Changes in ewe milk fatty acids following turning out to pasture
2008
Abstract Ten Comisana dairy ewes were selected to observe time of changing in milk fatty acids as a result of switching from stall to pasture feeding. At first, ewes were subjected to a stall-feeding period of 30 days (pre-experimental phase). After which, ewes were abruptly turned out to a vetch and oats pasture as their sole feed (experimental phase). Individual milk samples were collected on experimental days 0 (the last day of stall feeding), 1–4, 8, 11, 17 and 23. Milk and feeds fatty acid composition was determined by gas chromatography. The sudden passage from a stall to a pasture diet significantly modified the fatty acid profile of ewe milk. Medium- and long-chain fatty acids were …
Factors affecting shoot proliferation and vitrification inDigitalis obscura cultures
1992
Variations of composition and consistency of the culture medium and time of exposure to growth regulators were assayed to optimize normal caulogenic response ofDigitalis obscura hypocotyls cultured in vitro. The effects of the culture conditions on physiologic changes related to vitrification of the regenerated plants were also investigated. Liquid medium increased the bud-forming capacity of the explants but induced buds failed to develop into shoots and showed symptoms of vitrification. On agar-solidified media, maximum multiplication rates were achieved with 0.7% agar. Increasing agar concentration reduced vitrification but lowered the propagation rate. Changes in the strength of the mac…