The proteins from leaves

Fiorentini, Roberto; Galoppini, C.

doi:10.1007/bf01091193

Cited by 56 publications

(33 citation statements)

References 24 publications

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“…Although information on AA composition of oat forage is limited, there are quite a few reports on AA composition of leaf proteins from various other species (Gerloff et al, 1965;Fiorentini & Galoppini, 1983;Kammes et al, 2011). Comparing AA composition of oat forage from the present study with that of leaf proteins reported previously can be made since oat forage consists mainly of leaves.…”

Section: Amino Acid Composition Of Growing Oat Forages and Matured Grmentioning

confidence: 49%

“…This makes comparisons among studies possible. In Table 3, the AA compositions of forage and grain from two oat varieties for the present study are shown, along with those of alfalfa leaves, orchard grass, and whole oat meal adapted from previous reports (Fiorentini & Galoppini, 1983;Kammes et al, 2011;Draper, 1973), all expressed as % of total AA recovered for easy comparison. Results indicate that AA composition of oat forage changed with growing stages and differed from that of grain.…”

Section: Amino Acid Composition Of Growing Oat Forages and Matured Grmentioning

confidence: 99%

“…Data are expressed as % relative to total amino acids, means of two replicates for the current study. 1 Data adapted from Fiorentini and Galoppini (1983). For this column, Met = Met + Cys; Phe = Phe + Tyr.…”

Section: Amino Acid Composition Of Growing Oat Forages and Matured Grmentioning

confidence: 99%

“…Similarly, Fiorentini and Galoppini (1983) stated that AA composition of leaf proteins can be comparable to that of animal proteins. Because the present study showed that oat forage had similar AA composition as leaves of other plants it can be concluded that oat forage protein can be as nutritious as proteins of animal origin.…”

Section: Amino Acid Composition Of Growing Oat Forages and Matured Grmentioning

confidence: 99%

“…Considerable emphasis has been focused on the use of conventional plant proteins, such as proteins from oilseeds, cereals and their by-products. Yet, an effort has also been made to evaluate unconventional protein sources, such as leaf proteins (Fiorentini & Galoppini, 1983;Olvera-Novoa et al, 1990;Kammes et al, 2011). The objective of the present study was to evaluate the effects of harvesting stages on general composition, mineral contents, amino acid composition, and pH dependent protein extractability of oat forage.…”

Section: Introductionmentioning

confidence: 99%

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Nutrient Composition and Protein Extractability of Oat Forage Harvested at Different Maturity Stages as Compared to Grain

Liu¹,

Mahmood

2015

JAS

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Two oat varieties (CDC Dancer and Lamont) were grown in fields. Plants were harvested at three key stages: seedling (Forage 1), mid-season (Forage 2), and full grain maturity. The mature plants were separated into stover (Forage 3) and Grain. There were differential changes among measured attributes during growth. From seeds to Forage 1, crude protein (CP) and ash contents increased several fold, beta-glucan decreased, starch disappeared, and oil content remained unchanged for both oat varieties examined. As plants grew, CP, ash, oil and beta-glucan decreased, but other carbohydrates increased significantly. The CP content in Forage 1 was 5-fold higher than Forage 3 and 2-fold higher than Grain. Most macro and micro-minerals in forage followed the same changing pattern as ash. Amino acid composition of forage differed significantly from that of Grain. When subjected to aqueous media with a wide range of pH, forage harvested at each stage as well as grain all had their unique protein extractability curves. For forage, the peak value (the maximum extraction) decreased with maturity. Yet, as observed for both varieties, Forage 1 had a peak value half of that from Grain. In conclusion, based on the results from this study, nutrient composition in oat forages harvested at an early stage can be comparable or even superior to oat grains but low protein extractability limits oat forage use as an alternative protein source for non-ruminants.

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Section: Amino Acid Composition Of Growing Oat Forages and Matured Grmentioning

confidence: 49%

Section: Amino Acid Composition Of Growing Oat Forages and Matured Grmentioning

confidence: 99%

Section: Amino Acid Composition Of Growing Oat Forages and Matured Grmentioning

confidence: 99%

Section: Amino Acid Composition Of Growing Oat Forages and Matured Grmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Nutrient Composition and Protein Extractability of Oat Forage Harvested at Different Maturity Stages as Compared to Grain

Liu¹,

Mahmood

2015

JAS

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Recovery of Leaf Protein for Animal Feed and High‐Value Uses

Bals

Dale

Balan

2012

Biorefinery Co‐Products

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The nutritive value of mixtures of white leaf protein and food proteins

Hanczakowski

1985

J Sci Food Agric

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White leaf protein products were obtained from Medicago sativa by precipitation with isopropanol and from Chenopodiurn quinoa by heat fractionation and ultrafiltration/diafiltration. The isopropanol precipitated protein concentrate from Medicago contained less protein and more ash than the heat fractionated preparation from Chenopodiurn. The biological value of the protein fraction obtained from Medicago, estimated on rats using the Thomas-Mitchell balance method, was 59. The biological value of the protein preparation from Chenopodiurn was low (36). The preparations obtained were mixed with soya bean meal, wheat gluten, bone-meat meal, fish meal, skim milk and whey in a protein ratio 1:l. In every case, except fish meal, the biological value of the mixtures was higher than that of each component separately. This improvement of the nutritive value can not be explained from the amino acid composition; possibly the lysine availability was low. White leaf protein can, with advantage, supplement other food proteins.

show abstract

The proteins from leaves

Cited by 56 publications

References 24 publications

Nutrient Composition and Protein Extractability of Oat Forage Harvested at Different Maturity Stages as Compared to Grain

Nutrient Composition and Protein Extractability of Oat Forage Harvested at Different Maturity Stages as Compared to Grain

Recovery of Leaf Protein for Animal Feed and High‐Value Uses

The nutritive value of mixtures of white leaf protein and food proteins

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