Importance and utilization of amaranth in food industry. Part 2. Composition of amino acids and fatty acids

Zralý²,

Kráčmar³

et al. 2006

Vet. Med.

ABSTRACT:The objective of our study was to test amaranth grain or dried biomass in the diet for broiler chickens as a resource of protein replacing animal protein. Further, the effect of amaranth on broiler performance, carcass characteristics and meat quality were assessed in a feeding trial. The experimental groups of broilers were fed feed mixtures with crude amaranth grain (AC), heat processed amaranth grain (AP) or dried above-ground biomass (AB). Control groups (C) received the diet containing animal proteins. The results obtained in the experimental groups of broiler chickens can be compared to the control group in all the production indicators under investigation. On day 42 of the experiment, live weight (g) of female broilers ranged from 2 205.1 ± 152.5 (AP) to 2 254.0 ± 136.5 (C), and that of male broilers from 2 375.1 ± 233.0 (AC) to 2 506.0 ± 286.0 (C). Feed conversion ranged from 1.80 kg in control group of male broiler chickens to 1.91 kg in experimental group of male broilers (AB). Percentage yield in female broiler chickens ranged from 70.8 ± 1.74 (AB) to 72.4 ± 3.34 (AC) or 72.4 ± 1.98 (C), and in male broilers from 72.8 ± 3.55 (AP) to 75.1 ± 2.44 (AB). Our results showed that amaranth can fully replace meat-and-bone meals in the diets for broiler chickens.

Section: Resultssupporting

confidence: 83%

The use of amaranth (genus AmaranthusL.) in the diets for broiler chickens

Zralý²,

Kráčmar³

et al. 2006

Vet. Med.

“…High chemical scores were demonstrated in Cys, Asp, Thr, Glu, Pro, Gly, His, Lys and Arg; lower scores (Tovar et al, 1989;Bressani et al, 1992;Dodok et al, 1997;Jarošová et al, 1997;Gorinstein et al, 2002 Biological values of protein in untreated and heattreated amaranth grain are summarized in Table 5. High values of chemical scores were found in Lys, Thr, His and Arg.…”

Section: Resultsmentioning

confidence: 99%

“…Amaranth grain is rich in lysine and tryptophan, which are comparable to proteins of animal origin; the levels of sulphur amino acids are also higher, the content of leucine is low (Bressani et al, 1992), and the limiting amino acid is threonine (Jarošová et al, 1997). Lysine content of A. hypochondriacus 5.95 g/16 g N is higher compared to 2.90 g/16 g N in wheat flour (Dodok et al, 1997). A suitable content of lysine and tryptophan together with low content of leucine makes it a highquality supplement e.g.…”

mentioning

confidence: 92%

Amino acid contents and biological value of protein in various amaranth species

Kráčmar²,

Herzig³

2005

Czech J. Anim. Sci.

Amino acid content before and after heat treatment was assessed in grain of six selected amaranth varieties and four species: Amaranthus cruentus, A. hypochondriacus, A. caudatus and A. hybridus, cultivated in the Czech Republic. High content of Lys and Arg was detected in both heat treated and untreated grains, as well as satisfactory content of Cys and lower levels of Met, Val, Ile and Leu. The latter three amino acids appear as limiting. Chemical scores of essential amino acids and essential amino acid index (EAAI) were determined. EAAI value of 90.4% shows the favourable nutritional quality of amaranth protein, which is almost comparable with egg protein. Heat treatment by popping at 170 to 190°C for 30 s resulted in decreased EAAI to 85.4%. Of the essential amino acids under study, Val and Leu contents decreased significantly (P < 0.05). The relatively high content of essential amino acids in amaranth grain predetermines its use as a substitution of meat-and-bone meals.

“…In the Czech Republic cultivation of amaranth was introduced in the early 1990s (Jarošová et al, 1999). The yields, chemical composition and nutritional value of amaranth grain (Bressani et al, 1987a,b;Dodok et al, 1997;Andrasofszky et al, 1998 and others) confirm its high potential for the use in both human and animal nutrition.…”

mentioning

confidence: 98%

Nutritional value of amaranth (genus Amaranthus L.) grain in diets for broiler chickens

Zralý²,

Kráčmar³

et al. 2005

CZECH J ANIM SCI

ABSTRACT:The following characteristics were determined in raw and popped amaranth grain: crude protein (158.1 and 168.5 g/kg), ether extract (71.5 and 69.4 g/kg), neutral detergent fibre (NDF) (99.2 and 111.8 g/kg), cellulose (86.6 and 60.0 g/kg) and essential amino acids (Cys 4.2 and 4.1, Thr 6.0 and 6.5, Ala 8.8 and 9.2, Val 6.8 and 7.4, Ile 5.2 and 5.6, Lys 9.2 and 8.8, Arg 12.8 and 14.2 g/kg). In vitro protein digestibility was 68.1 and 50.6% in raw and popped amaranth grain, respectively. In balance experiments with broiler chickens ROSS 308 the following coefficients of apparent digestibility (%) were determined for control and experimental diets containing 0, 10% raw and 10% popped amaranth: crude protein 85.4, 86.5 and 83.0, ether extract 88.3, 88.2 and 86.1, NDF 21.2, 27.6 and 15.9, cellulose 25.0, 38.4 and 36.3, nitrogen free extractives 76.1, 82.6 and 81.1, organic matter 77.3, 81.8 and 80.6, gross energy 77.5, 80.6 and 78.2.