Snenu,q, H. R., INcer-ls, J. R. eNoMcKrnty, J. A. Igii. Effects offeeding a high level of rower rapeseed meal in dairy rations on feed intake and milk production. Can. J. Anim. Sci.57: 653-662. In experiment 1, l2 cows were used to compare the two (0-0) rapeseed meal (17gg and Tower) varieties with the commercial rapeseed meal (CRSM) and sovbean meal (sBM). Feed intake. milk yield and fat contenr were nor differenr tp > 0.05) amons the four reatments; however, protein content was higher (p < 0.05) for the cows fei CRSM and SBM diets than for those fed the 1788-RSM diet. Bur more (p < 0.05) milk fat was produced by the cows fed 1788-RSM than by rhose fed cRSM and SBM diets. In experiment 2, erght cows were used to determine the effects of replacing SBM with rower and also replacing a portion of rower with urea (TU) in a mixed or extruded (TUE) form on feed intake, milk yield and nitrogen (N) retention. Sci. 57:653-662 (Dec. 1977) shown that rapeseed meal (RSM) from cv.Bronowski, a low glucosinolate and high erucic acid variety, could be included at up Erwin et al. ( 196i) Data were subjected to analysis of variance according to Snedecor (1961) and significant differences between the treatment means were detected using the Duncan's multiple range test
RESULTS
Experiment 1There were no significant differences (P > 0.05) in the daily consumption of total DM among the four treatments (Table 3) ' Average daily milk production, +E"-!?: correcied milk (FCM), butterfat and SNF
This review article highlights the detailed chemistry of coffee including its components; chemical constituents like carbohydrates, proteins, lipids, and caffeine; aromatic principles; oil and waxes; and minerals and acids. The high extent of caffeine can be found in the coffee plants; hence, in the second part of the study, various analytical methods are designed for the proper identification, separation, optimization, purification, and determination of caffeine present in coffee, tea, and marketed coffee. These analytical methods are appropriated for the separation and quantification of caffeine. The various analytical methods include spectroscopy methods like UV, IR, and NMR spectroscopy; chromatographic methods like paper, TLC, column, HPLC, and gas chromatography; and hyphenated techniques like LC-MS, GC-MS, and GC-MS/MS. This article compares and contrasts the amount of caffeine by various analytical methods.
INcer-ls, J. R. ,rNo Sulnue., H. R. 1975 additifs. L'incorporation de tourteau commercial jusqu'ir concurrence de l4% de la ration de grain (l l.97c si I'on inclut le foin) a abaiss6 la consommation dc grain (P < 0.05) par rapport au m6lange i base de tourteau Bronowski. Toutcfois. il n'y a pas d'effct significatif (P > 0.05) sur le rendement de lait. La substitution du fourteau de colza Bronowski au tourteau de soja, ir raison de 10, l7 ot 24c/r: du milange dc grain, n'a pas provoqu6 de diff6rences significatives (P > 0.05) dans l'ingestion alimcntaire, la composition du lait. Ia digestibilit6 dc Ia ration et la rdtention dc I'azote. La substitution Llc l9c/c de tourteau de colza commercial ou Span au tourteau de soja a abaissd le taux de consommation libre de grain, quoique pas a un niveau statistique significatif (P > 0.0-5). L'agglom6ration, I'addition de an. J. Anim. Sci. 55:721-729 (Dec, 1975) 721 Can. J. Anim. Sci. Downloaded from www.nrcresearchpress.com by 34.217.195.47 on 05/11/18For personal use only.
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