EFFECT OF SUPPLEMENTATION OF AMINO ACIDS LEUCINE AND VALINE ON THE ECONOMIC CHARACTERS OF SILKWORM BOMBYX MORI L. (BOMBYCIDAE : LEPIDOPTERA)

Effect of aminoacid enrichment with mulberry leaves on the economic characters of the silkworm Bombyx mori L. was traced. Mulberry leaves enriched with amino acids showed significant effect in larval weight. cocoon Weight, shell weight, shell ratio and filament length. The amino acid concentration (leucine) at 100 ppm was very effective. Mulberry leaves enriched with amino acid (leucine at 10ppm) fed larvae recorded a maximum cocoon weight (1760mg), pupal weight (1458mg), shell weight (302mg), shell ratio(17.16%). and filament length (510M). shell weight in this treatment (100ppm) showed an increase of 34.22% over control and filament length is also 15.91% increase over the control. Various growth parameters like relative consumption rate (RCR), relative growth rate (RGR), weight gain, approximate digestibility (AD). efficiency of conversion of digested food (ECD) were modulated by the amino acid supplementation. &nbsp

Measuring the glycemic index of foods: interlaboratory study.

BACKGROUND: Many laboratories offer glycemic index (GI) services. OBJECTIVE: We assessed the performance of the method used to measure GI. DESIGN: The GI of cheese-puffs and fruit-leather (centrally provided) was measured in 28 laboratories (n=311 subjects) by using the FAO/WHO method. The laboratories reported the results of their calculations and sent the raw data for recalculation centrally. RESULTS: Values for the incremental area under the curve (AUC) reported by 54% of the laboratories differed from central calculations. Because of this and other differences in data analysis, 19% of reported food GI values differed by >5 units from those calculated centrally. GI values in individual subjects were unrelated to age, sex, ethnicity, body mass index, or AUC but were negatively related to within-individual variation (P=0.033) expressed as the CV of the AUC for repeated reference food tests (refCV). The between-laboratory GI values (mean+/-SD) for cheese-puffs and fruit-leather were 74.3+/-10.5 and 33.2+/-7.2, respectively. The mean laboratory GI was related to refCV (P=0.003) and the type of restrictions on alcohol consumption before the test (P=0.006, r2=0.509 for model). The within-laboratory SD of GI was related to refCV (