Protein degradability and intestinal digestibility of blood meals: comparison of two processing methods

Marichal, M. de J.; Carriquiry, M.; Pereda, Raúl; Rothkegel, Martin

doi:10.1016/s0377-8401(00)00192-9

Cited by 9 publications

(9 citation statements)

References 19 publications

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“…Previous studies carried out on porcine and bovine blood proteins suggested that they were excellent sources of lysine, but deficient in isoleucine and methionine and cystine when compared to the FAO/WHO/ UNO (1985) requirements (Ockerman and Hansen 2000; Márquez et al 2005). Thus, there are some limitations for using high levels of blood meal in foods or feeds (Marichal et al 2000). Demand for high quality foods makes us have better use for animal byproducts.…”

Section: Resultsmentioning

confidence: 99%

Changes of chemical and nutrient composition of porcine blood during fermentation by Aspergillus oryzae

Wang

Zhang

Ren

et al. 2007

World J Microbiol Biotechnol

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A solid-state fermentation (SSF) of a mixture of porcine blood and wheat bran with a ratio of 8:1 by Aspergillus oryzae was investigated. Water content, pH, crude protein, heme and total iron, free amino acids (FAA) and total fatty acids (TFA) of the fermented mixture were determined at 0, 40, 80 and 120 h, respectively, and protein hydrolysis were analyzed with SDS-PAGE accordingly. The results showed that, during the fermentation, water contents and pH decreased significantly (P < 0.05) from 68.33% to 59.94%, 7.18% to 4.48%, respectively. Heme iron content changed slightly (P > 0.05). With the degradation of large protein molecules, free amino acids in the mixture increased from 872.83 mg l -1 to 11560.94 mg l -1 (P < 0.05). Content of free isoleucine, methionine and cystine, deficient in fresh porcine blood increased (P < 0.05) after fermentation. Percentages of saturated fatty acids such as C14:0, C17:0 and C18:0 in the total fatty acids decreased significantly (P < 0.05), and those of polyunsaturated fatty acids C18:1, C18:2, C18:3, C20:1 and C20:2 increased significantly from 27.06% to 47.90% (P < 0.05). The results indicated that Aspergillus oryzae could ferment porcine blood and bran mixture and change its chemical and nutrient composition.

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Section: Resultsmentioning

confidence: 99%

Changes of chemical and nutrient composition of porcine blood during fermentation by Aspergillus oryzae

Wang

Zhang

Ren

et al. 2007

World J Microbiol Biotechnol

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“…Marichal et al (2000) suggested that different manufacturing drying temperatures (oven‐dried at 100–160 C or vacuum‐dried at 70 C) may result in different availability of compounds through physicochemical modifications (denaturation) and linkages with other substances (i.e., Maillard reaction). In this study, the blood meal used was oven‐dried at high temperature (100–160 C).…”

Section: Discussionmentioning

confidence: 99%

Alternative Protein Sources in Artificial Diets for New Zealand's Black‐Footed Abalone, Haliotis iris, Martyn 1784, Juveniles

Tung

2012

J World Aquaculture Soc

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Growth and health parameters were tested in juvenile New Zealand black‐footed abalone, Haliotis iris, fed nine diets containing different protein sources (white and red fishmeal, blood meal, meat and bone meal, casein, soybean concentrate, wheat gluten, maize gluten, and Spirulina powder) over a 5‐mo period. The growth parameters measured included shell length, total animal weight, and soft body and gonad weights. The health indicators included survival, goblet cell counts, and epithelium thickness of the tentacle region. Proximate analyses and amino acid and fatty acid profiles were also determined on the diets, soft body tissues and shell materials to evaluate the nutrient contents (diet and animal) and requirements (animal). Measurements of soft body, gonad, and shell growth parameters indicated that white and red fishmeals generally result in better growth. Animals fed blood meal had the lowest survival rates and crude protein contents. Spirulina produced animals with the heaviest shells and soybean treatments produced animals with the highest gonad to soft body ratios. Significantly lower acid/basic amino acid ratios were found in fishmeal diets, indicating that animals fed fishmeal may incorporate more aragonite than calcite in their shells.

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“…[48][49][50][51][52][53][54][55][56][57] The total nitrogen assay estimated the protein content of bloodmeal to be approximately 100 wt% protein (1 wt% error), and this was reduced to 89 wt% protein after decolouring (Figure 3). [48][49][50][51][52][53][54][55][56][57] The total nitrogen assay estimated the protein content of bloodmeal to be approximately 100 wt% protein (1 wt% error), and this was reduced to 89 wt% protein after decolouring (Figure 3).…”

Section: Yield and Protein Solubilitymentioning

confidence: 99%

Changes to amino acid composition of bloodmeal after chemical oxidation

et al. 2015

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Bovine-derived bloodmeal can be decoloured using peracetic acid, extruded and injection moulded into a yellow translucent bioplastic. This plastic has different properties to extruded and injection moulded bloodmeal, in that it does not require sodium sulfite or urea to be extrudable. The effect of oxidation on the physical and chemical characteristics of the proteins during bloodmeal decolouring with PAA was studied by assessing changes in the amino acid profile. Polymer interactions, hydrophilicity and the destruction of cysteine crosslinks were measured indirectly by assessing protein solubility, molecular weight distribution and by synchrotron FT-IR analysis. Increasing peracetic acid concentration resulted in an increased loss of iron due to destruction of the porphyrin groups, increased solubility due to destruction or conversion of aromatic amino acids into hydrophilic groups, destruction of lysine, reduced protein content due to increased salt content in the final product, and a larger amount of smaller protein peptides but with a similar average molecular weight to bloodmeal. Amino acid analysis showed an increase in cysteine content in the product, FTIR of the sulfur groups revealed that these were heavily oxidised, such that some would be unable to participate in disulfide bonds thereby increasing protein solubility.Please do not adjust margins Please do not adjust margins conditions. The most recent investigation into the effect of PAA oxidation on dairy proteins, indicated that the amount of carbonyl groups increased while thiol (SH) groups decreased; tryptophan and methionine were most vulnerable to oxidation while lysine was not affected. 7 Neither peptide cleavage, nor

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Protein degradability and intestinal digestibility of blood meals: comparison of two processing methods

Cited by 9 publications

References 19 publications

Changes of chemical and nutrient composition of porcine blood during fermentation by Aspergillus oryzae

Changes of chemical and nutrient composition of porcine blood during fermentation by Aspergillus oryzae

Alternative Protein Sources in Artificial Diets for New Zealand's Black‐Footed Abalone, Haliotis iris, Martyn 1784, Juveniles

Changes to amino acid composition of bloodmeal after chemical oxidation

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