Chemical composition of hulls of the sweet almond (<i>Prunus amygdalus</i>)

Calixto, F. Saura; Cañellas, Jaime

doi:10.1002/jsfa.2740330406

Cited by 15 publications

(12 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Sucrose, D‐glucose, and D‐fructose levels of 8% to 26%, 0% to 8%, and 14% to 28% of the total dry weight of the dust, respectively, were observed. Total levels of the soluble sugars in the almond dusts collected in California and used in this study ranged from 28% to 63%, higher than levels described previously for hulls (Saura‐Calixto and Cañellas 1982). Almond shells provide limited soluble sugar (0.35%) on a dry weight basis (Saura‐Calixto and others 1983) compared to hulls, which have higher levels of soluble sugar (26.6%) made up of sucrose (40%), glucose (23%), and fructose (17%) (Saura‐Calixto and Cañellas 1982).…”

Section: Resultscontrasting

confidence: 70%

“…Total levels of the soluble sugars in the almond dusts collected in California and used in this study ranged from 28% to 63%, higher than levels described previously for hulls (Saura‐Calixto and Cañellas 1982). Almond shells provide limited soluble sugar (0.35%) on a dry weight basis (Saura‐Calixto and others 1983) compared to hulls, which have higher levels of soluble sugar (26.6%) made up of sucrose (40%), glucose (23%), and fructose (17%) (Saura‐Calixto and Cañellas 1982). The values determined by Saura‐Calixto and Cañellas (1982) were from a mixture of principal almond varieties in Spain, which may account for the observed differences in sugar levels.…”

Section: Resultscontrasting

confidence: 70%

“…Almond shells provide limited soluble sugar (0.35%) on a dry weight basis (Saura‐Calixto and others 1983) compared to hulls, which have higher levels of soluble sugar (26.6%) made up of sucrose (40%), glucose (23%), and fructose (17%) (Saura‐Calixto and Cañellas 1982). The values determined by Saura‐Calixto and Cañellas (1982) were from a mixture of principal almond varieties in Spain, which may account for the observed differences in sugar levels. No record was made of almond varieties that were being hulled and shelled prior to the collection of dust samples used in this study.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Efficacy of Aqueous and Alcohol‐Based Quaternary Ammonium Sanitizers for Reducing Salmonella in Dusts Generated in Almond Hulling and Shelling Facilities

Du¹,

Danyluk²,

Harris³

2010

Journal of Food Science

View full text Add to dashboard Cite

Recent large-scale outbreaks of salmonellosis with low-moisture foods have increased concerns regarding their safety. Little research or guidance is available on appropriate cleaning and sanitation programs for these food types. This research is focused on an evaluation of sanitation options for low-moisture foods, in particular almonds. The information should be applicable and useful to the nut industry and to other low-moisture foods.

show abstract

Section: Resultscontrasting

confidence: 70%

Section: Resultscontrasting

confidence: 70%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Efficacy of Aqueous and Alcohol‐Based Quaternary Ammonium Sanitizers for Reducing Salmonella in Dusts Generated in Almond Hulling and Shelling Facilities

Du¹,

Danyluk²,

Harris³

2010

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Almond hulls are high in sugars and NDF but low in protein content (Cruess et al, 1947;Saura-Calixto and Cañellas, 1982;DePeters et al, 2000). Almond hulls that are sold as by-product feed must contain ≤15% crude fiber (CF; as-fed basis) to be classified as "almond hulls"; if they contain >15% CF, they are classified as "hull and shell" (CDFA, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…Much of the NDF in AH can be degraded by ruminant microbes, with lignin (ADL; the undegradable portion of NDF) percentages ranging from only 6 to 11% on a DM basis (Aguilar et al, 1984;Yalchi and Kargar, 2010). In addition to NDF, AH supply ruminants with an excellent source of highly fermentable carbohydrates in the form of sucrose, fructose, glucose, inositol, and sorbitol (Saura-Calixto and Cañellas, 1982;Offeman et al, 2014). This high content of fermentable carbohydrates could make AH a good substitute for concentrate ingredients, such as corn.…”

Section: Introductionmentioning

confidence: 99%

Feeding high amounts of almond hulls to lactating cows

Swanson

Bill

Asmus

et al. 2021

Journal of Dairy Science

View full text Add to dashboard Cite

California is the leading state for the production of almonds, with more than 400,000 bearing hectares of orchards that produced approximately 1 billion kg of shelled nuts in 2017. Almond hulls (AH) are a regional by-product feedstuff fed predominately to dairy cattle in California. A 2012 study surveyed 40 dairy farms in California and found that 39 out of 104 total mixed rations contained AH, with a mean daily feeding rate of 1.45 kg/cow. In 2017, approximately 2 billion kg of AH was produced. At a feeding rate of 1.45 kg/cow daily, even if all 1.7 million lactating cows in California are consuming AH, there will be a surplus of AH on the market as the approximately 130,000 nonbearing hectares come into nut production. Therefore, the potential of feeding varying amounts of AH to lactating dairy cows was investigated using 12 Holstein cows with 4 primiparous and 8 multiparous cows. The dietary treatments were 4 total mixed rations containing 0, 7, 13, or 20% AH. The AH used contained 12.8% crude fiber (as-is basis), which was below the 15% legal limit set by state feed regulations. Diets were formulated so that as the inclusion rate of AH increased, the amount of steam-flaked corn and soyhull pellets decreased and soybean meal inclusion increased. Experimental design was a replicated 4 × 4 Latin square. Diet had a cubic effect on actual milk yield, energy-corrected milk yield, and dry matter intake, with the 7% AH diet having the highest values and the 13% AH diet having the lowest. The percent and yield of total solids and the yields of lactose and fat did not differ with diet, but percent and yield of protein declined linearly with increased AH inclusion, and fat percent increased linearly. Apparent total-tract digestibilities of dry matter and organic matter were higher with the inclusion of AH in the diet. Total percentage of the day spent ruminating increased linearly with higher amounts of AH. Overall, this work demonstrated that AH can be fed at vary-ing amounts, up to 20% of the diet, to lactating dairy cows to support high levels of milk production and that increasing amounts of AH (up to 20%) in the diet could lead to improved digestibility and milk fat percentage but decreased milk protein production.

show abstract