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T HE chemical composition of a hay depends primarily on the degree of maturity attained by the grass at the time of cutting. As maturity progresses, feeding quality is lowered. This has been attested by feeding and digestibility experiments and by chemical analyses. The composition of a hay also depends on the kind of plant as well as on many environmental factors. The scheme of analysis most widely used, for these evaluations is that commonly known as the standard feeding stuffs procedure in which the greater part of the energy·supplying substances is classed either as crude fiber or as nitrogen-free extract. More specific analyses have been made by some workers and are widely believed at the present time to be necessary for the better evaluation of feeds. This paper presents information on the effect of advancing maturity on the chemical composition of eight species of grasses common to the Northeastern States, and on relative differences in composition among these grasses. The experiments described here differ from many others, that are in some ways similar, in that the grasses were grown in pure stands rather than in mixtures, and that the chemical analysis emphasized those constituents important in furnishing energy to ruminants. REVIEW OF LITER

During the extraction of canola oil, large quantities of meal are produced. Extracting biophenols from Australian canola meal (ACM) adds value to an otherwise low-value agro-industrial byproduct. This study examined the biophenol content and the antioxidant activity of ACM, the impact of extraction conditions, and varietal differences. Sinapine was the principal biophenol in ACM. In crude and hydrolyzed extracts, 31 compounds were identified: 2 dihexosides, 2 organic acids, 4 glucosinolates, 17 sinapic acid derivatives, 2 cyclic spermidine alkaloids, caffeic acid and its dihexoside, kaempferol, and its C-glucoside. ACM showed significant free radical scavenging activity in DPPH(•) and ABTS(•+) assays. Sinapine was the chief contributor to ACM antioxidant activity, whereas kaempferol sinapoyl triglucoside isomer was the most potent antioxidant. Biophenol content ranged between 12.8 and 15.4 mg GAE/g DW. Differences among studied cultivars were generally quantitative. The Tarcoola cultivar showed the highest biophenol content and antioxidant activity.

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The consumption of fish and other marine products has always been an important factor in the economy and in the nutrition of coastal populations. Recently there has been a trend toward increased fish consumption, particularly in school lunch programs (22, 25, 2 7 ) . Fish cookery demonstrations before school lunch personnel in Maine, New Hampshire, Vermont, Rhode Island, and Connecticut resulted in a 59% increase in fish consumption in the sehool lunch program. It is predicted that one result of this campaign Will be an increased use of fish in the area as a whole ( 2 5 ) , which, Considering the high nutritive value of fishery products, should benefit the nutritional status of the population.Available information on the vitamin and amino acid content of fish includes reports on the nutritive value of fish from Michigan waters (19, 22, 23), the levels of certain vitamins in Florida-produced foods (12), and the B-vitamin content of certain marine products ( I , 17). Studies of specific nutrients in certain fishery products have include ascorbic acid (12, 2 4 ) , thiamine (13, 23, 35), nicotinic acid (6, 22, 2 6 ) , riboflavin ( 2 , 25, I S ) , vitamin Blz (10, 26, 30, 34, 3 8 ) , and various amino acids (7, 9, 28, 29, 33). Similar information with respect to the nicotinic acid, riboflavin, vitamin BIZ, and amino acids of various species commonly consumed in New England and other areas is reported herein. Included are certain marine products, such as lobsters, which are of particular importance to the New England area. EXPERIMENTAL PROCEDUREMarket-fresh samples of various species of fish, including shellfish, which are commonly consumed in New England, were analyzed qualitatively for amino acids and quantitatively for nicotinic acid, riboflavin, vitamin BI?, total nitrogen, and total solids. A small number of canned samples was also analyzed.The edible portion of the fish muscle, blended in a Waring blender, was used for analysis. With the small fish, several were blended together. The vitamin analyses were carried out on hot-water extracts (autoclaved) of the blended mixtures by standard quantitative microbiological procedures ( 8 ) , using Lactobacillus arabinosus 17-5 (A. T. C. C. No. 8014) for nicotinic acid, Lactobacillus casei (No. 7469) for riboflavin, and Lactobacillus Zsichmannii (No. 7830) for vitamin Bu. Protein was determined by the macro-Kjeldahl nitrogen procedure on 2-g. aliquots of the blended fish, and moisture determinations were made by heating weighed samples in an oven at approximately 103" C. for 48 hours.