Predicting the standardized ileal digestibility of crude protein in feather meal fed to broiler chickens using a pH-stat and a FT-Raman method

Pfeuti, Guillaume; Brown, Leonid S.; Longstaffe, James G.; Peyronel, Fernanda; Bureau, Dominique; Kiarie, E.

doi:10.1016/j.anifeedsci.2019.114340

Cited by 6 publications

(6 citation statements)

References 29 publications

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“…Stretching vibrations located at 510 cm −1 , 516–530 cm − 1 , and 535–545 cm −1 have been assigned to gauche–gauche–gauche, gauche–gauche–trans, and trans–gauche–trans, where the –C–S–S–C– torsion angle of 90° was represented as gauche form and that of 180° was represented as trans form [ 45 ]. Due to its low potential energy, the gauche–gauche–gauche form was presumably the most stable among the others [ 46 ]. Quantitative analysis of FT-IR spectroscopy showed stable bands located at 510 cm −1 in CG and SCG and disappeared with the increment of starch addition.…”

Section: Resultsmentioning

confidence: 99%

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Jiang

Chen

Xiao

et al. 2021

Foods

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The modifications of histological properties and chemical forces on heated surimi gels with starch addition (0–12 g/100 g surimi) were investigated. Two types of heating processes (direct heating and two-step heating) were carried out on surimi gels in order to reveal the effect of setting on mixed matrices. The results of transverse relaxation time showed less immobile water and free water converted into bound water in a matrix subjected to the setting process. Scanning electron microscope and light microscopy images revealed inefficient starch-swelling in two-step heated gels. Chemical interactions and forces in direct cooking gels were more vulnerable to starch addition, resulting in significant decreases in hydrophobic interaction and sulfhydryl content (p < 0.05). With the increment of starch, the disulfide stretching vibrations of the gauche–gauche–gauche conformation were reduced in both gel matrices. The structural variations of different components collectively resulted in changes in texture profile analysis and water holding capacity. Overall, the results demonstrated that starch addition had a great and positive effect on the weak gel matrix by direct heating.

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Section: Resultsmentioning

confidence: 99%

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Jiang

Chen

Xiao

et al. 2021

Foods

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“…According to Kim et al (2011) poultry byproduct meal can vary in protein quality [24]. This variation may be due to differences in the origin of the raw material or differences in processing conditions [25].…”

Section: Resultsmentioning

confidence: 99%

Influence of Process Parameters and Raw Material on the Characteristics of Hydrolyzed Feather Meal

Sinhorini

Balbinot-Alfaro

Aguiar

et al. 2020

Waste Biomass Valor

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Brazil poultry industry generates a large amount of byproducts, especially feathers. The objective of this study was to evaluate the influence of hydrolysis time and pressure on the protein content (PC) and digestibility value (DV) of the hydrolyzed feather meal (HFM) produced with: 100% chicken feathers, 100% turkey feathers and mixed (50% chicken feathers + 50% turkey feathers). There was a tendency to higher PC and DV values in the range of 30 to 40 min of hydrolysis regardless of the raw material. The use of higher pressures led to a decrease in the PC and DV, except in the HFM with 100% of turkey feathers. The adjustment of the hydrolysis time and pressure resulted in a higher protein content and digestibility values in HFM. Chicken feathers are the most suitable protein source for HFM production. However, turkey feathers can be used for processing mixed feather meal.

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“…The optimum temperature of Novozymes 37071 protease is 50 °C; pH is adjusted to 9.0 with a PB-10 pH meter (Sartorius Corporation, Gottingen, Germany), then the amount of Novozymes 37071 protease is set at 5% of protein content. The hydrolysates with different DH can be obtained by controlling enzymolysis time with a pH-stat method [ 12 ]. After the reaction, solutions were heated at 100 °C for 5 min to inactivate the enzymes and centrifuged (CR 22GIII, HITACHI, Tokyo, Japan) at 4000× g for 30 min.…”

Section: Methodsmentioning

confidence: 99%

Effect of Silkworm Pupa Protein Hydrolysates on Proliferation of Gastric Cancer Cells In Vitro

Zou

et al. 2022

Foods

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The proliferation inhibition effects of the hydrolysates from silkworm pupa proteins on MGC-803 gastric cancer cells were investigated in this study. The specific morphological changes (cell membrane, cell nucleus and cytoskeleton) of cells were measured. In vitro, the proliferation of MGC-803 cells was inhibited by silkworm pupa protein hydrolysates (SPPHs) in a dose-dependent manner. The flow cytometry analysis showed that the blocking effect of SPPHs on the MGC-803 cells was mainly in the G0/G1-phase. The morphological changes, disintegration of the cytoskeleton and retardant cell cycles were probably related to the activation of apoptosis. Thus, SPPHs could be promising as a chemopreventive agent due to their ability to promote apoptosis of tumor cells.

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Predicting the standardized ileal digestibility of crude protein in feather meal fed to broiler chickens using a pH-stat and a FT-Raman method

Cited by 6 publications

References 29 publications

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Influence of Process Parameters and Raw Material on the Characteristics of Hydrolyzed Feather Meal

Effect of Silkworm Pupa Protein Hydrolysates on Proliferation of Gastric Cancer Cells In Vitro

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