Chemical composition and livestock ingestion of carob (Ceratonia siliqua L.) seeds

Pods and seeds from carob Ceratonia siliqua L. trees growing in Ajloun Mountainous forests and rangelands in Jordan were analyzed for their proximate analysis, Ca and P contents, and also the effects of ingestion of seeds by sheep and goat on the germination were investigated. Carob seed has hard seed coat dormancy, and seed scarification increased germination from 10.2% in non-scarified to 85.4% after scarification. Germination percentages for seeds that were ingested by sheep were 73.5, 61.8, 39.3, and 0.0% for ingestion periods of 24, 48, 72, and 96 hours, respectively; whereas, it was 56.8, 79.9, 50.1, 13.7, and 1.1% for seeds dispersed from goat after 24, 48, 72, 96, and 120 hours. Carob seeds contained higher amounts of protein, fiber, fat and Ca than deseeded pods. However, the latter contained more carbohydrates and P than seeds. Carob pods and seeds contained sufficient crude protein and energy to meet the maintenance and lactation requirements of ewes, but Ca and P contents were not adequate by themselves.The Journal of Range Management archives are made available by the Society for Range Management and the University of Arizona Libraries. Contact [email protected] for further information.Migrated from OJS platform August 202

Defoliation time and intensity of wall barley in the Mediterranean rangeland

Wall barley (Hordeum murinum L.) is the dominant species in northeastern rangeland of Jordan that decreases under grazing. We investigated the responses of wall barley to clipping time and height during 2 growing seasons in the semiarid rangeland of Jordan. A natural stand was utilized to conduct the experiments that were arranged in a randomized complete block design during 1994/95 and 1995/1996 growing season. Treatments were combinations of clipping heights (5 or 10 cm above soil surface) and plant growth stages (tillering, jointing, or booting), in addition to unclipped check. Results showed that clipping to 5 and 10 cm stubble height at tillering produced 1,167 and 1,349 kg ha(-1) dry matter, respectively, compared to 1,122 kg ha(-1) for unclipped check. Clipping to 5 and 10 cm stubble height reduced shoot weight by 28 and 21% at jointing stage and 52 and 38% at booting stage. Defoliation during tillering stage did not impact plant height of regrowth nor seed yield. Weed biomass were higher when plant defoliation was delayed to the jointing and booting stages. Therefore, it is recommended to defoliate wall barley early at tillering stage but before plants reach jointing or reproductive stages.The Journal of Range Management archives are made available by the Society for Range Management and the University of Arizona Libraries. Contact [email protected] for further information.Migrated from OJS platform August 202

Protein co-precipitates: A review of their preparation and functional properties

Advances in protein co-precipitation technology over the past two decades have made it possible to commercially produce different types of proteins from mixtures of raw materials. Incorporation of protein co-precipitates improves the functional (e.g. appearance, texture, and stability) and nutritional characteristics of many food products. Increasing world population, increasing demand for and cost of protein-rich foods, and the continuing need to improve the nutritional and functional properties of protein ingredients have contributed to greater research into blends or composites as food ingredients. Protein co-precipitates have a range of biological, physical, chemical, functional, sensory and nutritional properties giving the potential application as ingredients in the food industry, though relatively little published information is available on this subject. There is limited information about the use of protein co-precipitates by the food industry when developing products for different groups of potential consumers. The aim of this review is to evaluate the current status of protein co-precipitate research as a potential way of improving utilization of protein rich raw materials (e.g. dairy protein), oil seed meals (e.g. sesame, soybean, flaxseed and canola) and by-products (e.g. brewing yeast). By blending proteins from different sources, protein co-precipitates are a way of overcoming deficiencies in essential amino acid contents found in proteins from a single source, which giving ingredients with good functional properties and desirable sensory characteristics