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Risyahadi ST, Sukria HA, Retnani Y, Wijayanti I, Jayanegara A, Qomariyah N. Effects of dietary extrusion on the performance and apparent ileal digestion of broilers: a meta-analysis. ITALIAN JOURNAL OF ANIMAL SCIENCE 2023. [DOI: 10.1080/1828051x.2023.2184277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
Affiliation(s)
- Sazli Tutur Risyahadi
- Department of Nutrition and Feed Technology, IPB University, Bogor, Indonesia
- Animal Feed and Nutrition Modelling (AFENUE) Research Group, IPB University, Bogor, Indonesia
| | - Heri Ahmad Sukria
- Department of Nutrition and Feed Technology, IPB University, Bogor, Indonesia
| | - Yuli Retnani
- Department of Nutrition and Feed Technology, IPB University, Bogor, Indonesia
| | - Indah Wijayanti
- Department of Nutrition and Feed Technology, IPB University, Bogor, Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology, IPB University, Bogor, Indonesia
- Animal Feed and Nutrition Modelling (AFENUE) Research Group, IPB University, Bogor, Indonesia
| | - Novia Qomariyah
- Animal Feed and Nutrition Modelling (AFENUE) Research Group, IPB University, Bogor, Indonesia
- Research Center for Animal Husbandry, Research Organization for Agriculture and Food, National Research and Innovation Agency (BRIN), Cibinong Science Center, Jl Raya Jakarta-Bogor, Cibinong, Bogor, Indonesia
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Nosworthy MG, Medina G, Franczyk AJ, Neufeld J, Appah P, Utioh A, Frohlich P, Tar'an B, House JD. Thermal processing methods differentially affect the protein quality of Chickpea ( Cicer arietinum). Food Sci Nutr 2020; 8:2950-2958. [PMID: 32566213 PMCID: PMC7300037 DOI: 10.1002/fsn3.1597] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 03/31/2020] [Accepted: 04/01/2020] [Indexed: 12/04/2022] Open
Abstract
Chickpea is a widely produced pulse crop, but requires processing prior to human consumption. Protein bioavailability and amino acid quantity of chickpea flour can be altered by multiple factors including processing method. For this reason, the protein quality of processed chickpea flour was determined using in vivo and in vitro analyses for processed chickpeas. Processing differentially affected the protein digestibility-corrected amino acid score (PDCAAS) of chickpeas with extruded chickpea (83.8) having a higher PDCAAS score than both cooked (75.2) and baked (80.03). Interestingly, the digestible indispensable amino acid score (DIAAS) value of baked chickpea (0.84) was higher compared to both extruded (0.82) and cooked (0.78). The protein efficiency ratio, another measure of protein quality, was significantly higher for extruded chickpea than baked chickpea (p < .01). In vivo and in vitro analysis of protein quality were well correlated (R 2 = .9339). These results demonstrated that under certain circumstances in vitro methods could replace the use of animals to determine protein quality.
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Affiliation(s)
- Matthew G. Nosworthy
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
| | - Gerardo Medina
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
| | - Adam J. Franczyk
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
| | - Jason Neufeld
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
| | - Paulyn Appah
- Food Development CentrePortage la PrairieMBCanada
| | | | | | - Bunyamin Tar'an
- College of Agriculture and BioresourcesUniversity of SaskatchewanSaskatoonSKCanada
| | - James D. House
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
- Richardson Centre for Functional Foods and NutraceuticalsUniversity of ManitobaWinnipegMBCanada
- Canadian Centre for Agri‐Food Research in Health and MedicineUniversity of ManitobaWinnipegMBCanada
- Department of Animal ScienceUniversity of ManitobaWinnipegMBCanada
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Heat-treated bean (Phaseolus vulgaris) residue meal as an alternative protein source in pelleted diets for Nile tilapia fingerlings: growth, body composition, and physical characteristics of diets. Trop Anim Health Prod 2020; 52:2443-2450. [PMID: 32318973 DOI: 10.1007/s11250-020-02266-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Accepted: 03/30/2020] [Indexed: 10/24/2022]
Abstract
The study aimed to evaluate heat-treated bean residue meal (Phaseolus vulgaris)-BRM-as an alternative protein source in diets for Nile tilapia fish. A completely randomized design was used, totaling four (n = 4) dietary treatments: diet without BRM (CON), raw BRM (RBRM) and heat-treated BRM at 100 °C for 15 min (BRM15), and 30 min (BRM30) before inclusion in diets. Nile tilapia fingerlings (1.3 g initial weight) were hand-fed the experimental diets for 66 days, divided equally into three meals per day. Performance parameters, body composition, nutrient retention, and physical characteristics of diets were evaluated. Growth and feed conversion were lower (P < 0.05) in fish fed BRM. Protein productive value was higher (P < 0.05) in fish fed CON diet than in fish receiving BRM. However, 30 min heat treatment of BRM increased (P < 0.05) protein retention in fish. Fish fed BRM30 also had higher protein content (P < 0.05) and reduced body lipid content (P < 0.05) than those fed CON diet. The physical characteristics (durability, dry matter leaching, waterproof time, and water stability time) were significantly improved (P < 0.05) in the BRM30 diet compared with other dietary treatments. The dietary inclusion of BRM at the level of 15% is not recommended for tilapia due to low growth performance and feed efficiency, regardless of preheating treatment. However, research on longer heat treatment time is needed due to the improvements observed in nutrient retention and physical characteristics of diets.
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Paul AA, Kumar S, Kumar V, Sharma R. Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns. Crit Rev Food Sci Nutr 2019; 60:3005-3023. [DOI: 10.1080/10408398.2019.1674243] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Anna Aleena Paul
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Satish Kumar
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Vikas Kumar
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Rakesh Sharma
- Department of Food Science and Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Himachal Pradesh, India
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The Effect of Processing on Digestion of Legume Proteins. Foods 2019; 8:foods8060224. [PMID: 31238515 PMCID: PMC6616939 DOI: 10.3390/foods8060224] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 06/18/2019] [Accepted: 06/19/2019] [Indexed: 01/12/2023] Open
Abstract
The domestic processing methods, soaking, cooking (traditional, microwave, pressure), and baking and the industrial processing, autoclaving, baking, and extrusion are used to improve consumption of legumes. The growing awareness of both health and sustainability turns the focus on protein (bio)availability. This paper reports the effect of these processing methods on the legume protein digestibility. Overall, the protein digestibility increases after processing by the different methods. However, since both the type of legume and the applied methods differ it cannot be concluded which specific method is best for the individual legume type.
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Nosworthy MG, Medina G, Franczyk AJ, Neufeld J, Appah P, Utioh A, Frohlich P, House JD. Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans ( Phaseolus vulgaris and Vicia Faba). Nutrients 2018; 10:E671. [PMID: 29799474 PMCID: PMC6024599 DOI: 10.3390/nu10060671] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 05/18/2018] [Accepted: 05/22/2018] [Indexed: 11/24/2022] Open
Abstract
In this work, the protein quality of different bean types after undergoing the preparatory methods of baking, cooking and extrusion was assayed. Protein quality was assessed using a rodent bioassay to evaluate growth and protein digestibility while amino acid composition was determined via HPLC. In vivo protein digestibility was compared to an in vitro assessment method. The average protein digestibility corrected amino acid score (PDCAAS) for processed beans was higher than the digestible indispensable amino acid score (DIAAS) (61% vs. 45%). Extrusion/cooking of Phaseolus varieties resulted in higher PDCAAS (66% on average) and DIAAS values (61% on average) than baked (52% and 48%) while baked faba beans had higher PDCAAS (66%) and DIAAS (61%) values. A significant correlation was found between PDCAAS and in vitro PDCAAS (R² = 0.7497). This demonstrates which bean processing method will generate the optimal protein quality, which has benefits for both industrial production and individual domestic preparation.
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Affiliation(s)
- Matthew G Nosworthy
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
| | - Gerardo Medina
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
| | - Adam J Franczyk
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
| | - Jason Neufeld
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
| | - Paulyn Appah
- Food Development Centre, Portage la Prairie, MB R1N 3J9, Canada.
| | - Alphonsus Utioh
- Food Development Centre, Portage la Prairie, MB R1N 3J9, Canada.
| | - Peter Frohlich
- Canadian International Grains Institute, Winnipeg, MB R3C 3G7, Canada.
| | - James D House
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 6C5, Canada.
- Canadian Centre for Agri-Food Research in Health and Medicine, University of Manitoba, Winnipeg, MB R2H 2A6, Canada.
- Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
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Nosworthy MG, Medina G, Franczyk AJ, Neufeld J, Appah P, Utioh A, Frohlich P, House JD. Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris). Food Chem 2018; 240:588-593. [DOI: 10.1016/j.foodchem.2017.07.129] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Revised: 07/19/2017] [Accepted: 07/25/2017] [Indexed: 11/29/2022]
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CIURESCU GEORGETA, VASILACHI ANDREEA, HABEANU MIHAELA, DRAGOMIR C. Effects of dietary lentil seeds inclusion on performance, carcass characteristics and cecal pH of broiler chickens. THE INDIAN JOURNAL OF ANIMAL SCIENCES 2017. [DOI: 10.56093/ijans.v87i9.74327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
This study evaluated the effects of dietary replacement of soybean meal (SBM) with two cultivars of lentil seeds (cv. Eston, green-seeded and cv. Anicia, green marbled-seeded) on performance, carcass characteristics and pH of the cecal digesta in broiler chick diets. Day old, broiler chicks (1,000; Cobb 500) were randomly allocated to the following 5 treatments, viz. a diet based on corn and SBM as control; 200 g/kg of raw lentil seeds cv. Eston (LE); 400 g/kg of LE; 200 g/kg of raw lentil seeds cv. Anicia (LA); 400 g/kg of LA. The broilers fed raw lentils had comparable BW, ADG, ADFI and FCR to the control group. The digestive organ sizes (i.e. gizzard, heart, liver, pancreas, small intestine, caecum and the small intestine) and cecal pH were not affected by feeding diets with increasing levels of raw lentil seeds. Nevertheless, the data showed that cultivar (cv. Anicia) increased (P = 0.021) small intestine weight. A significant interaction between lentil levels and cultivars was observed for pancreas weight (P=0.042). Carcass, breast, thigh weight and dressing percentage were not affected by feeding diets with lentil seeds. No significant interaction between lentil levels and cultivars was noticed for growth performance, carcass characteristics as well as pH of the cecal digesta. Based on the results, it can be concluded that lentil seeds (cv. Eston or cv. Anicia) can be used as an alternative protein source to replace SBM in broiler chicken diets, at inclusion levels up to 200 g/kg.
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Nosworthy MG, Franczyk AJ, Medina G, Neufeld J, Appah P, Utioh A, Frohlich P, House JD. Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:7790-7796. [PMID: 28796503 DOI: 10.1021/acs.jafc.7b03597] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In order to determine the effect of extrusion, baking, and cooking on the protein quality of yellow and green split peas, a rodent bioassay was conducted and compared to an in vitro method of protein quality determination. The Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of green split peas (71.4%) was higher than that of yellow split peas (67.8%), on average. Similarly, the average Digestible Indispensable Amino Acid Score (DIAAS) of green split peas (69%) was higher than that of yellow split peas (67%). Cooked green pea flour had lower PDCAAS and DIAAS values (69.19% and 67%) than either extruded (73.61%, 70%) or baked (75.22%, 70%). Conversely, cooked yellow split peas had the highest PDCCAS value (69.19%), while extruded yellow split peas had the highest DIAAS value (67%). Interestingly, a strong correlation was found between in vivo and in vitro analysis of protein quality (R2 = 0.9745). This work highlights the differences between processing methods on pea protein quality and suggests that in vitro measurements of protein digestibility could be used as a surrogate for in vivo analysis.
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Affiliation(s)
- Matthew G Nosworthy
- Department of Human Nutritional Sciences, University of Manitoba , Winnipeg, MB R3T 2N2, Canada
| | - Adam J Franczyk
- Department of Human Nutritional Sciences, University of Manitoba , Winnipeg, MB R3T 2N2, Canada
| | - Gerardo Medina
- Department of Human Nutritional Sciences, University of Manitoba , Winnipeg, MB R3T 2N2, Canada
| | - Jason Neufeld
- Department of Human Nutritional Sciences, University of Manitoba , Winnipeg, MB R3T 2N2, Canada
| | - Paulyn Appah
- Food Development Centre , Portage la Prarie, MB R1N 3J9, Canada
| | - Alphonsus Utioh
- Food Development Centre , Portage la Prarie, MB R1N 3J9, Canada
| | - Peter Frohlich
- Canadian International Grains Institute , Winnipeg, MB R3C 3G7, Canada
| | - James D House
- Department of Human Nutritional Sciences, University of Manitoba , Winnipeg, MB R3T 2N2, Canada
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Zhu L, Adedeji AA, Alavi S. Effect of Germination and Extrusion on Physicochemical Properties and Nutritional Qualities of Extrudates and Tortilla from Wheat. J Food Sci 2017; 82:1867-1875. [DOI: 10.1111/1750-3841.13797] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2017] [Revised: 05/14/2017] [Accepted: 06/02/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Lijia Zhu
- Dept. of Grain Science and Industry; Kansas State Univ.; Manhattan KS 66506 U.S.A
- School of Food Science; Univ. of Idaho; Moscow ID 83843
| | - Akinbode A. Adedeji
- Dept. of Grain Science and Industry; Kansas State Univ.; Manhattan KS 66506 U.S.A
- Dept. of Biosystems and Agricultural Engineering; Univ. of Kentucky; Lexington KY 40546 U.S.A
| | - Sajid Alavi
- Dept. of Grain Science and Industry; Kansas State Univ.; Manhattan KS 66506 U.S.A
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Nosworthy MG, Franczyk A, Zimoch-Korzycka A, Appah P, Utioh A, Neufeld J, House JD. Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3919-3925. [PMID: 28452476 DOI: 10.1021/acs.jafc.7b00697] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Blending of protein sources can increase protein quality by compensating for limiting amino acids present in individual sources, whereas processing grain flours by extrusion or baking can also alter protein quality. To determine the effect of baking and extrusion on the protein quality of blended flours from buckwheat and pinto beans, a rodent bioassay was performed and compared to an in vitro method of protein quality determination. Overall, extruded products had higher protein efficiency ratio values, increased digestibility, and greater protein digestibility corrected amino acid score (PDCAAS) values than baked products, with the extruded buckwheat/pinto blend having the greatest PDCAAS value of the experimental diets investigated. A correlation was found between both digestibility and PDCAAS values generated from in vitro and in vivo methods. The use of in vitro digestibility analysis should be investigated as a potential replacement for the current rodent assay for nutrient content claim purposes.
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Affiliation(s)
- Matthew G Nosworthy
- Department of Human Nutritional Sciences, University of Manitoba , Winnipeg, Manitoba, Canada R3T 2N2
| | - Adam Franczyk
- Department of Human Nutritional Sciences, University of Manitoba , Winnipeg, Manitoba, Canada R3T 2N2
| | - Anna Zimoch-Korzycka
- Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wrocław University of Environmental and Life Sciences , 37 Chelmonskiego Street, 51-630 Wrocław, Poland
| | - Paulyn Appah
- Food Development Centre , Portage la Prarie, Manitoba, Canada R1N 3J9
| | - Alphonsus Utioh
- Food Development Centre , Portage la Prarie, Manitoba, Canada R1N 3J9
| | - Jason Neufeld
- Department of Human Nutritional Sciences, University of Manitoba , Winnipeg, Manitoba, Canada R3T 2N2
| | - James D House
- Department of Human Nutritional Sciences, University of Manitoba , Winnipeg, Manitoba, Canada R3T 2N2
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Nosworthy MG, House JD. Factors Influencing the Quality of Dietary Proteins: Implications for Pulses. Cereal Chem 2017. [DOI: 10.1094/cchem-04-16-0104-fi] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Matthew G. Nosworthy
- Department of Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
| | - James D. House
- Departments of Human Nutritional Sciences, Food Science, and Animal Science, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada. Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Research Centre, Winnipeg, MB, Canada. Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada
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Goodarzi Boroojeni F, Svihus B, Graf von Reichenbach H, Zentek J. The effects of hydrothermal processing on feed hygiene, nutrient availability, intestinal microbiota and morphology in poultry—A review. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2016.07.010] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Sun L, Cao J, Liu Y, Wang J, Guo P, Wang Z. Gene Cloning and Expression of Cellulase of Bacillus amyloliquefaciens Isolated from the Cecum of Goose. Anim Biotechnol 2016; 28:74-82. [DOI: 10.1080/10495398.2016.1205594] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Linghong Sun
- Center for Developmental Biology, School of Life Science, Anhui Agriculture University, Hefei, Anhui, Republic of China
| | - Jiangyan Cao
- Center for Developmental Biology, School of Life Science, Anhui Agriculture University, Hefei, Anhui, Republic of China
| | - Ying Liu
- Center for Developmental Biology, School of Life Science, Anhui Agriculture University, Hefei, Anhui, Republic of China
| | - Junjie Wang
- Center for Developmental Biology, School of Life Science, Anhui Agriculture University, Hefei, Anhui, Republic of China
| | - Panpan Guo
- Center for Developmental Biology, School of Life Science, Anhui Agriculture University, Hefei, Anhui, Republic of China
| | - Zaigui Wang
- Center for Developmental Biology, School of Life Science, Anhui Agriculture University, Hefei, Anhui, Republic of China
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Aljuobori A, Zulkifli I, Soleimani AF, Abdullah N, Liang JB, Mujahid A. Higher inclusion rate of canola meal under high ambient temperature for broiler chickens. Poult Sci 2016; 95:1326-31. [PMID: 26944983 DOI: 10.3382/ps/pew023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2015] [Accepted: 12/23/2015] [Indexed: 11/20/2022] Open
Affiliation(s)
- A Aljuobori
- Laboratory of Animal Production, Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - I Zulkifli
- Laboratory of Animal Production, Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - A F Soleimani
- Laboratory of Animal Production, Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - N Abdullah
- Laboratory of Animal Production, Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia Department of Biochemistry, Faculty of Biotechnology & Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - J B Liang
- Laboratory of Animal Production, Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - A Mujahid
- Sumitomo Chemical Enviro-Agro Asia Pacific, Malaysia
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Ahmed A, Zulkifli I, Farjam AS, Abdullah N, Liang JB. Extrusion Enhances Metabolizable Energy and Ileal Amino Acids Digestibility of Canola Meal for Broiler Chickens. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2014.3032] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Delgado-Licon E, Ayala ALM, Rocha-Guzman NE, Gallegos-Infante JA, Atienzo-Lazos M, Drzewiecki J, Martínez-Sánchez CE, Gorinstein S. Influence of extrusion on the bioactive compounds and the antioxidant capacity of the bean/corn mixtures. Int J Food Sci Nutr 2009; 60:522-32. [DOI: 10.1080/09637480801987666] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Rocha-Guzman NE, Gallegos-Infante JA, Gonzalez-Laredo RF, Bello-Perez A, Delgado-Licon E, Ochoa-Martinez A, Prado-Ortiz MJ. Physical properties of extruded products from three Mexican common beans (Phaseolus vulgaris L.) cultivars. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2008; 63:99-104. [PMID: 18546074 DOI: 10.1007/s11130-008-0076-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2007] [Accepted: 04/09/2008] [Indexed: 05/26/2023]
Abstract
The physical properties of extruded products from three Mexican common bean cultivars were investigated. Common bean cultivars Flor de Mayo, Pinto Villa and Bayo Victoria from the same harvesting season (2006) were used in this work. Beans were milled and the flour was hydrated to 24, 26 and 28 g of water/100 g of dry weight. Two temperatures, 130 degrees C and 165 degrees C at the end of the extruder barrel without die, were experimented. Common bean flour extrudates were evaluated for water absorption index (WAI), water absorption capacity (WAC), oil absorption capacity (OAC), and emulsifying capacity (EC). Flor de Mayo extrudates showed the highest WAC and WAI values. Thus starch from Flor de Mayo beans showed minor restricted water availability. In all cases, the OAC of extruded products was lower than the crude bean flour. The EC for Bayo Victoria flour increased as a consequence of the extrusion process. The EC for Flor de Mayo was higher at lower temperature and lower moisture content than Pinto Villa and Bayo Victoria beans. EC behavior of Pinto Villa was similar to Bayo cultivar. These results indicate that it is possible to produce new extruded products with good physical properties from these common bean cultivars.
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Affiliation(s)
- N E Rocha-Guzman
- Departamento de Ings. Quimica y Bioquímica, Instituto Tecnologico de Durango, Blvd. Felipe Pescador 1830 Ote., Durango, Dgo., Mexico
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Use of chemical treatments to reduce antinutritional effects of tannins in salseed meal: Effect on performance and digestive enzymes of broilers. Livest Sci 2008. [DOI: 10.1016/j.livsci.2007.09.019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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