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Dietary Ingredients (dietary + ingredient)
Selected AbstractsUtilization of waste material resulting from trout processing in gilthead bream (Sparus aurata L.) dietsAQUACULTURE RESEARCH, Issue 2001Y P Kotzamanis Abstract Fish processing creates a large amount of waste of high nutrient content which, if not properly processed for use in human or animal nutrition, is likely to be deposited in the environment creating pollution problems. Waste parts from rainbow trout processing for smoking, consisting of heads, bones, tails and intestines, were used as feed ingredients for gilthead bream diets. Heads, bones and tails had similar compositions, their weighed mean indicating about 700 g kg,1 moisture, 150 g kg,1 protein and 110 g kg,1 fat. Intestines contained higher lipid (350 g kg,1) and lower moisture (560 g kg,1) and protein content (80 g kg,1). Seasonal changes in composition indicated significant differences. Three experimental diets were formulated having the same proximate composition on a dry weight basis. The control diet (A) contained fish meal as the main protein source and fish oil as the oil supplement. In diet B part of the protein and most of lipid was provided by trout waste and in diet C most of the lipid was provided by trout intestines. Gilthead bream fingerlings of 4 g initial weight were fed to apparent satiation for 72 days, at a temperature of 20 °C, to an average final weight of 19 g. All diets were fed in a dry form. The experiment was performed in duplicate. Growth and feed utilization data were high and similar among groups. The body composition of the resulting fish did not show any difference among dietary treatments. Differences in liver lipid and fatty acid content were found between all dietary treatments. The growth and body composition data from this preliminary experiment indicated that trout waste could be used successfully as a dietary ingredient of sea bream diets. [source] Thermal and Storage Stability of Nutraceuticals in a Milk Beverage Dietary SupplementJOURNAL OF FOOD SCIENCE, Issue 3 2007M. Uzzan ABSTRACT:, Under the Dietary Supplement Health and Education Act (DSHEA), fluid skim milk can be used to serve as a vehicle to deliver certain metabolites (nutraceuticals or new dietary ingredients), which provide health benefits as related to aging problems for those over 55. This opens a new avenue for an increase in milk consumption and may replace taking pills. Milk beverages enriched with various nutraceutical ingredients (soy isoflavones, glucosamine, chondroitin sulfate, creatine, and lactoferrin) were thermally processed at different combinations of temperatures from 72 to 138 °C for different holding times using a Microthermics pilot plant thermal processing unit and were incubated at refrigeration, room, or elevated storage temperatures. Residual concentrations of the active compounds were measured by high performance liquid chromatography or by immunodifusion (for lactoferrin) and degradation kinetics were determined. Results showed a very good stability of isoflavones and chondroitin sulfate in the milk environment while glucosamine, lactoferrin, and creatin showed only limited stability at either processing or storage. Glucosamine destabilized the milk protein system at boiling temperature or higher, which caused drastic precipitation in the heat exchangers. Nevertheless, all the tested nutraceutical compounds can be used to design milk beverage dietary supplements but an overrun of over 25% may be required for some of them. [source] A critical review of methodologies used in determination of relative bio-availability ratio of RRR -,-tocopheryl acetate and all - rac -,-tocopheryl acetateJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2010Yueming Dersjant-Li Abstract Bio-availability of different ,-tocopherol forms in livestock animals is measured by the increase in plasma or tissue concentrations of ,-tocopherol after oral administration. It is generally accepted that RRR -,-tocopheryl acetate (natural source vitamin E derived from vegetable oil) has a higher bio-availability compared to all - rac -,-tocopheryl acetate (synthetic vitamin E, i.e. ,-tocopherol produced by chemical synthesis). However, different bio-availability ratios have been reported in the literature. The major reason for conflicting results in literature studies was the inability to separate the proportion of ,-tocopherol originating from test materials, from the proportion of ,-tocopherol originating from basal dietary ingredients and pre-feeding. This causes significant variability. For bio-availability determination, a baseline or control treatment is essential. The estimation of bio-availability without correction for basal vitamin E status will lead to incorrect interpretation of the results. When using proper methodologies, it is possible to correct for the impact of ,-tocopherol intake from basal ingredients and ,-tocopherol originating from pre-feeding, therefore yielding results reflecting the true relative bio-availability of different ,-tocopherol substances. When reviewing literature data a critical evaluation of the method used in determination of relative bio-availability is recommended. Copyright © 2010 Society of Chemical Industry [source] Optimum arginine requirement of juvenile black sea bream, Sparus macrocephalusAQUACULTURE RESEARCH, Issue 10 2010Fan Zhou Abstract An 8-week feeding trial was conducted to determine the dietary arginine requirement of juvenile black sea bream Sparus macrocephalus in 18 350 L indoors flow-through circular fibreglass tanks. Six isonitrogenous and isoenergetic diets were formulated to contain graded levels of l -arginine (1.85%, 2.23%, 2.51%, 2.86%, 3.20% and 3.46% dry diet) from dietary ingredients and crystalline arginine. Each diet was randomly assigned to triplicate groups of 25 juvenile fish (10.51±0.15 g) twice daily (08:00 and 16:00 hours) to apparent satiation. Results showed that the specific growth rate (SGR) increased with increasing dietary arginine levels up to 2.51% and remained nearly the same thereafter. Feed efficiency ratio, protein efficiency ratio (PER) and protein productive value all showed an increasing tendency and then levelled off. Apparent digestibility coefficients of dry matter, crude protein and gross energy significantly improved up to 2.86% arginine diet and decreased at different extents thereafter. Fish fed 1.85% arginine diet had significantly lower protein content in the whole body and dorsal muscle than those fed diets supplemented with or >2.86% of arginine. Lipid content decreased and lower value occurred at 3.46% of dietary arginine. The dietary essential amino acid composition in the whole body of the black sea bream was significantly influenced by dietary arginine. Arginine retention increased with an increasing dietary arginine level from 1.85% to 3.20%, then declined slightly at 3.46% arginine diet. Serum biochemical parameters were significantly affected by the dietary arginine level except for the cholesterol content. Broken-line regression based on SGR and second-order polynomial regression based on PER indicated that the optimum dietary arginine requirements for juvenile black sea bream were 2.79% and 3.09% diet, corresponding to 7.74% and 8.13% of the dietary protein respectively. [source] Tea Polyphenols as NutraceuticalsCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 3 2008M.G. Sajilata ABSTRACT:, The use of dietary ingredients is gaining much significance as a practical approach to the reduction of the risk of a number of diseases. Epidemiological evidence has linked the habitual consumption of tea with reduced risk of cardiovascular disorders and cancer. Polyphenols appear to play an important role in the potential health benefits associated with tea. With growing interests on the positive health attributes of tea, the present review covers relevant findings on many therapeutic properties of tea. Types of tea, the polyphenols, and their nutraceutical implications, as well as adverse effects and course of action together with bioavailability form the essence of coverage in this review. [source] | ||||||||||