Comparison of Ether and Chloroform for Soxhlet Extraction of Freeze-Dried Animal Tissues

Firth, N. L.; Ross, Deborah; Thonney, M. L.

doi:10.1093/jaoac/68.6.1228

Cited by 7 publications

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“…The total nitrogen content was determined by the Kjeldahl method. The crude fat content was analyzed by the Soxhlet extraction method, using diethyl ether as the solvent (Firth and others ). Ash levels were determined from the weight after heating at 550 °C for 4 h. The sodium content was determined through flame atomic emission spectrometry analysis.…”

Section: Methodsmentioning

confidence: 99%

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

Kong

Zhang

Sun

et al. 2017

Journal of Food Science

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The selected taste-active compounds in several kinds of commercial vinegar including amino acids, organic acids, and nucleotides were determined by High Performance Liquid Chromatography (HPLC). The results showed that glutamine and alanine, which contribute the umami and sweet taste to the flavor of vinegar, are high in Taste Activity Value (TAV). Acetic acid is the major organic acid in vinegar, making up as much as 91.4% of the total organic acid composition. Nucleotides, which were only detected in 5 brands of commercial vinegar and are both low in TAV, contribute less taste in vinegar. Our research provides a multiple chemical compositional characterization of vinegar and proposes a possibility of classification of different kinds of vinegar.

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Section: Methodsmentioning

confidence: 99%

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

Kong

Zhang

Sun

et al. 2017

Journal of Food Science

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“…The gross energy contents of the goat milk infant formula and the whey-enhanced cow milk infant formula were determined using bomb calorimetry (Miller and Payne, 1959). The nitrogen content was determined on a Leco analyzer (Leco FP-2000, Leco Corp., St. Joseph, MI) using the Dumas method (Agricultural and Food Research Council, 1987), whereas the fat content was determined using the Soxhlet method (Firth et al, 1985).…”

Section: Proximate Analysismentioning

confidence: 99%

True Ileal Amino Acid Digestibility of Goat and Cow Milk Infant Formulas

Rutherfurd

Darragh

Hendriks

et al. 2006

Journal of Dairy Science

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Goat milk is used as an alternative to cow milk for the production of infant formulas. However, little is known about the protein quality and, specifically, about the digestible AA pattern of goat milk formulas compared with their cow milk counterparts. In this study, the true ileal AA digestibility of a goat milk infant formula was compared with a premium cow milk infant formula. The 3-wk-old piglet was used as a model for the 3-mo-old infant. Both milk formulas were prepared as described by the manufacturer, with titanium dioxide added as an indigestible marker. The formulas were fed to the piglets over a 2-wk trial period. Digesta from the terminal ileum were collected post euthanasia and analyzed for AA content, along with samples of the formulas. True AA digestibility was determined after correcting for endogenous AA loss at the terminal ileum of pigs fed an enzyme-hydrolyzed casein-based diet, followed by ultrafiltration (5,000 Da) of the digesta. Total urine and feces collection was also undertaken to determine the nitrogen retention from the diets. The true ileal AA digestibility was similar between the goat and cow milk infant formulas for all AA except Gly and Trp. There was no significant difference in the nitrogen retention of piglets fed the two different formulas. The goat milk infant formula and the premium cow milk infant formula were similar in terms of protein quality.

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“…Table 1 contains an overview and definitions of all the carcass composition and meat quality traits that were analyzed. Intramuscular fat content (IMF) was determined by the Soxhlet extraction method with petroleum ether [ 22 ]. More detailed information about the carcass composition and meat quality traits can be found in Liu et al [ 23 ].…”

Section: Methodsmentioning

confidence: 99%

Epistatic QTL pairs associated with meat quality and carcass composition traits in a porcine Duroc × Pietrain population

et al. 2010

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BackgroundQuantitative trait loci (QTL) analyses in pig have revealed numerous individual QTL affecting growth, carcass composition, reproduction and meat quality, indicating a complex genetic architecture. In general, statistical QTL models consider only additive and dominance effects and identification of epistatic effects in livestock is not yet widespread. The aim of this study was to identify and characterize epistatic effects between common and novel QTL regions for carcass composition and meat quality traits in pig.MethodsFive hundred and eighty five F2 pigs from a Duroc × Pietrain resource population were genotyped using 131 genetic markers (microsatellites and SNP) spread over the 18 pig autosomes. Phenotypic information for 26 carcass composition and meat quality traits was available for all F2 animals. Linkage analysis was performed in a two-step procedure using a maximum likelihood approach implemented in the QxPak program.ResultsA number of interacting QTL was observed for different traits, leading to the identification of a variety of networks among chromosomal regions throughout the porcine genome. We distinguished 17 epistatic QTL pairs for carcass composition and 39 for meat quality traits. These interacting QTL pairs explained up to 8% of the phenotypic variance.ConclusionsOur findings demonstrate the significance of epistasis in pigs. We have revealed evidence for epistatic relationships between different chromosomal regions, confirmed known QTL loci and connected regions reported in other studies. Considering interactions between loci allowed us to identify several novel QTL and trait-specific relationships of loci within and across chromosomes.

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Comparison of Ether and Chloroform for Soxhlet Extraction of Freeze-Dried Animal Tissues

Cited by 7 publications

References 0 publications

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

True Ileal Amino Acid Digestibility of Goat and Cow Milk Infant Formulas

Epistatic QTL pairs associated with meat quality and carcass composition traits in a porcine Duroc × Pietrain population

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