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Registros recuperados: 8
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Annatto seed residue (Bixa orellana L.): nutritional quality Ciênc. Tecnol. Aliment.
Valério,Melissa Alessandra; Ramos,Maria Isabel Lima; Braga Neto,José Antônio; Macedo,Maria Lígia Rodrigues.
Considering that annatto seeds are rich in protein, the present work aimed to evaluate the biological quality of this nutrient in the meal residue originating from annatto seed processing. We determined the general composition, mineral levels, amino acid composition and chemical scores, antinutritional factors, and protein quality using biological assays. The following values were obtained: 11.50% protein, 6.74% moisture, 5.22% ash, 2.22% lipids, 42.19% total carbohydrates and 28.45% fiber. The residue proved to be a food rich in fiber and also a protein source. Antinutritional factors were not detected. The most abundant amino acids were lysine, phenylalanine + tyrosine, leucine and isoleucine. Valine was the most limiting amino acid (chemical score...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Biological value; Protein quality; Annatto.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200326
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Breeding Quality Protein Maize (QPM): Protocols for Developing QPM Cultivars AgEcon
Vivek, B.S.; Krivanek, A.F.; Palacios-Rojas, N.; Twumasi-Afriyie, S.; Diallo, Alpha O..
This manual is intended for maize breeders who would like to start developing quality protein maize (QPM) cultivars. It is a compilation and consolidation of several breeding protocols successfully used at CIMMYT over two decades of QPM development and breeding. A brief background and the basic theory of QPM genetics are explained, leading up to detailed methods and procedures of QPM development.
Tipo: Report Palavras-chave: Zea mays; Plant breeding; Breeding methods; Genetic resources; Protein quality; Protein content; Application methods; Lysine; Tryptophan; Food composition; Crop Production/Industries; F30; Q04.
Ano: 2008 URL: http://purl.umn.edu/56179
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Diversidad genética, potencial agronómico y de calidad en maíces pigmentados de Valles Altos de México. Colegio de Postgraduados
García Perea, Marco Antonio.
México cuenta con una gran diversidad genética de maíz que es manejada y conservada por pequeños productores que cultivan tradicionalmente un mosaico de variantes, entré estas se encuentran maíces con granos de color azul y rojo, a los que se les han conferido características nutracéuticas por su contenido de antocianinas y calidad de proteína, además de su sabor. Las estrategias de conservación y aprovechamiento in situ de la diversidad genética del maíz requieren valorar tanto la diversidad como al potencial para incrementar la producción y calidad bajo el esquema de la agricultura tradicional, como punto de referencia. Se consideró estudiar la diversidad genética particularizando en las variantes de maíz nativo con granos de color azul y rojo de los...
Palavras-chave: Zea mays; Diversidad genética; Maíces nativos pigmentados; Potencial agronómico; Calidad de proteína; Valles Altos; Genetic diversity; Pigmented native maize; Agronomic potential; Protein quality; High valleys; Genética; Doctorado.
Ano: 2012 URL: http://hdl.handle.net/10521/1842
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Evaluation of protein quality from genetically modified and organic soybean in two consecutives generations of wistar rats BABT
Daleprane,Julio Beltrame; Pacheco,Juliana Tomaz; Boaventura,Gilson Teles.
The aim of this study was to evaluate the cumulative effects of using genetically modified and organic soybean in two generations of rats. Two consecutive generations of 64 Wistar rats denominated F0 and F1 were used. The animals from each generation were divided into three groups (n=8) and fed chow made of organic soybean, genetically modified soybean and casein. The PER, NPR and CAE were determined. ANOVA was applied to the results. In both the generations, a statistically significant (p<0.05) difference was found between the experimental groups and the control group. The organic soybean supplement with L-cystine provided a better use of this protein in comparison to the genetically modified soybean protein, which demonstrated that the soybean...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Soybeans; Wistar rats; Protein quality; Generations.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400007
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Nutrition tests with corn and sorghum Thai Agricultural
14 tables
Palavras-chave: Broiler chickens; Layer chickens; Swine; Corn; Maize; Sorghum; Rations; Ingredients; Nutrition tests; Nutrition value; Protein quality; Opaque-2; Growth; Feed conversion efficiency; ข้าวโพด; ข้าวฟ่าง; คุณค่าทางอาหาร; การวิเคราะห์.
Ano: 1974 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/3807
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Ostrich (Strutio camelus) meat protein quality and digestibility Rev. Bras. Ciênc. Avic.
Reis,LS; Oliveira,TC.
The purpose of the study was to evaluate ostrich meat protein quality, as its consumption has significantly increased in the last few years in Brazil. Male Wistar rats were distributed in groupe of six elements. The standard group received a casein-based diet, the control group received a protein-free diet, and the experimental group received ostrich meat diet as protein source. The evaluated biological parameters were protein efficiency ratio (PER), net protein ratio (NPR), net protein utilization (NPU), and true digestibility (TD). There were differences (p<0.05) among treatment groups for all evaluated biological parameters. Mean true digestibility values were 92.12% and 75.77% for casein and ostrich meat, respectively.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Casein; Digestibility; Ostrich meat; Protein quality.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2008000300009
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Pereskia aculeata: biological analysis on wistar rats Ciênc. Tecnol. Aliment.
ZEM,Luciele Milani; HELM,Cristiane Vieira; HENRIQUES,Gilberto Simeone; CABRINI,Daniela de Almeida; ZUFFELLATO-RIBAS,Katia Christina.
Abstract Pereskia aculeata Mill., a species of the family Cactaceous, popularly known in Brazil as ora-pro-nobis, has high protein, vitamin and mineral contents. High essential amino acid concentrations should be underscored, suggesting a better evaluation of the fractions. Current study quantifies amino acid content and the chemical score (CS) of protein amino acids, determining in vivo digestibility, protein efficiency ratio (PER) and net protein ratio (NPR) of P. aculeata. Plant material was collected, washed, placed in an oven at 60 °C, ground and stored in a freezer for chemical analysis. Diets that maintain isoproteic and isocaloric characteristics were prepared for the bioassay, namely: casein (no protein) and Pereskia aculeata leaves-based flour....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ora-pro-nobis; Protein quality; Digestibility; PER; NPR; PDCAAS.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500042
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Seleção de linhagens de milho de alta qualidade nutricional por meio de insumo "screening" com anticorpos policlonais contra a proteína EF1-alfa. Repositório Alice
CARVALHO, M. E.; GUIMARAES, P. E. O.; BARDUCHE, D.; PAIVA, E.; VASCONCELOS, M. J. V.; LARKINS, B. A.; LOPES, M. A..
Tipo: Parte de livro Palavras-chave: Linhagens; Protein quality; Maize.; Milho; Proteína; Qualidade; Zea Mays.; Molecular biology..
Ano: 1996 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/472916
Registros recuperados: 8
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