69 research outputs found
Effects of Dietary Distillers Dried Grains with Solubles and Soybean Meal on Extruded Pellet Characteristics and Growth Responses of Juvenile Yellow Perch
A 126-d feeding trial was performed to investigate graded combinations of distillers dried grains with solubles (DDGS) and soybean meal (SBM) in diets formulated for yellow perch Perca flavescens. Six experimental diets contained DDGS and SBM at 0 and 31.5% (dry matter basis), respectively (0/31.5 diet), 10 and 26% (10/26), 20 and 20.5% (20/20.5), 30 and 15% (30/15), 40 and 9.5% (40/9.5), and 50 and 4% (50/4) to obtain similar levels of crude protein (mean Ā± SE = 30.1 Ā± 0.2%), crude lipid (16.7 Ā± 0.7%), and digestible energy (13.5 Ā± 0.2 kJ/g). Fourteen fish (initial individual weight = 19.1 Ā± 0.5 g) were randomly selected and stocked into each of twenty-four 110-L tanks (4 replicate tanks/diet). Common biological and mechanical filter systems were used to recirculate the water and maintain similar water quality. Fish that received the 40/9.5 diet exhibited the highest apparent absolute weight gain and percent weight gain, while fish that were fed the 10/26, 20/20.5, 30/15, and 40/9.5 diets exhibited similar absolute weight gain. Fish that were given the 20/20.5, 30/15, and 40/9.5 diets also exhibited similar percent weight gain. Fultonās condition factor and apparent protein digestibility were significantly lower and higher, respectively, for fish that received the 50/4 diet than for all other treatment groups. Crude protein and crude lipid levels in muscle samples did not significantly differ among treatment groups. Results indicated that yellow perch can utilize DDGS plus SBM at a combined inclusion level of up to 49.5% without negative effects on growth. The mechanical strength and color of the extruded pellets were related to the level of DDGS plus SBM in the feed blends. Hepatosomatic indices were correlated with pellet color, while protein digestibility decreased with increasing pellet strength
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Alkaline fractionation and enzymatic saccharification of wheat dried distillers grains with solubles (DDGS)
The complete utilisation of Dried Distillers Grains with Soluble (DDGS) requires effective pretreatment strategies aiming to increase the enzymatic digestibility of cellulose and improve its conversion to fermentable sugars. To this end, the effect of different NaOH concentrations (0 ā 5%, w/v) and temperature (30 ā 121 oC) on the fractionation of DDGS to its main components (cellulose, hemicellulose, proteins) was evaluated. As the NaOH concentration and temperature increased, the total sugar content of the pretreated DDGS solids progressively increased to a maximum of ~88%. At 121 oC and 5% NaOH, the DDGS solid residue consisted primarily of glucose (~53%), a 5-fold increase compared to the original DDGS, reflecting the presence of cellulose, and to a lesser extent by xylose (~25%) and arabinose (~10%) reflecting the presence of hemicellulose. Approximately 83% of the initial hemicellulose and 79% of the protein contents were removed into the liquid fraction during alkaline pretreatment. The enzymatic digestibility of the pretreated DDGS solids by the AccelleraseĀ® 1500 cellulase enzyme was significantly improved, resulting in a 3.6 fold increase in glucose yield compared to untreated DDGS. Mass balance analysis demonstrated that the proposed process scheme recovers the majority of the key DDGS components (cellulose, hemicellulose, proteins) in an efficient manner with relatively low losses, and provides a viable approach for the valorisation of DDGS
Monitoring heavy metals, residual agricultural chemicals and sulfites in traditional herbal decoctions
Research Communication: Defatted Avocado Pulp Reduces Body Weight and Total Hepatic Fat But Increases Plasma Cholesterol in Male Rats Fed Diets with Cholesterol
Significant fat reduction in deepāfried kamaboko by fish protein hydrolysates derived from common carp ( Cyprinus carpio
The effects of formalin fixation and tissue embedding of bovine liver on copper, iron, and zinc analysis
Effects of dynamic low temperature during the grain filling stage on starch morphological structure, physicochemical properties, and eating quality of soft japonica
Evaluation of usage of essential oils instead of spices in meat ball formulation for controlling Salmonella
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