Amino Acid Content and Availability in Low, Medium and High Tannin Sorghum Grain for Poultry

Ebadi, M. R.; Pourreza, J.; Jamalian, Jalal; Edriss, M. A.; Samie, A; Mirhadi, S A

doi:10.3923/ijps.2005.27.31

Cited by 30 publications

(4 citation statements)

References 16 publications

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“…The effect of fertilizers was on such kinds of amino acids as lysine, phenylalanine and valine, where the content increased on the average in varieties to 0,15; 0,32 and 0,29 g /100 g, respectively, against the variant without fertilizers 0,12; 0,22 and 0,24 g/100 g. It is known from the literature that the last indispensable amino acid is a precursor for the formation of phytohormone indolylacetic acid and vitamin PP, whose role in plant life is well known [12,13].…”

Section: Research Resultsmentioning

confidence: 99%

Influence of Fertilizing with Nitrogen Fertilizer on the Content of Amino Acids in Sweet Sorghum Grain

Nokerbekova

Suleimenov

Zhapayev³

2018

Agriculture and Food Sciences Research

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Three-year results of studies on the effect of fertilizing nitrogen fertilizer on the content of amino acids in the grain of sweet sorghum of Kazakhstanskoe 16 and Kazakhstanskoe 20 varieties on irrigated light chestnut soils of the southeast of Kazakhstan are presented.Nitrogen fertilizers are one of the effective means of increasing the protein content of sweet sorghum. The later nitrogen is introduced as a second fertilizer in a dose of N50 in the period of its vegetation, the more effective its effect on the increase in the protein content of the grain. The amount of nitrogen introduced into the soil is of great importance. The number of essential amino acids in sweet sorghum depended on the norms of applying nitrogen fertilizers. The higher is the norm of nitrogen, the more it accumulates in the grain of the protein. At the same time, when nitrogen was added in two terms, the number of such essential amino acids as valine, leucine, isoleucine, and threonine increased significantly, which increases the biological value of the total protein. Therefore, it is possible not only to increase the yield, but also to increase the collection of protein from a unit of area by scientifically substantiating the use of nitrogen fertilizers for sweet sorghum.

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Section: Research Resultsmentioning

confidence: 99%

Influence of Fertilizing with Nitrogen Fertilizer on the Content of Amino Acids in Sweet Sorghum Grain

Nokerbekova

Suleimenov

Zhapayev³

2018

Agriculture and Food Sciences Research

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“…Indeed, the weight of eggs produced by chickens fed in long period of time (56 days) with Tridax procumbens' powder was small compared to those fed with Tridax procumbens' powder in short period of time (0 to 28 days). It's reported that true amino acid availability decreased when tannin content in sorghum increased [29]. Even, all amino acids had a lower availability in high tannin sorghum than in low tannin sorghum and medium tannin sorghum.…”

Section: Zootechnic Parametersmentioning

confidence: 97%

Tridax procumbens Effects on Lesions, Haematology and Eggs Production of Hens Affected by Fowlpox

Kpodékon

Dougnon

Goussanou

et al. 2015

IJMPCR

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The powder of Tridax procumbens was added to hens' food to assess its effects on fowlpox lesions, hematological parameters and zootechnic parameters. Five batches of ten hens each were installed either in control or in treatment groups. The powder of Tridax procumbens was added to hens' food using various proportions and different experimental periods. The scabs disappeared on the crests and on wattle of hens fed with Tridax procumbens. The number of red blood cells, haemoglobin content (Hb), average contents in haematocrit (Ht), average corpuscular concentration in haemoglobin (ACCH) and average corpuscular content in haemoglobin (ACCtH) increased while the number of leukocytes decreased. Compared to the control batch, the laying rate increased in the four experimental batches during the first 28 experimental days, when the conversion index decreased.

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“…Analysis of proximate composition of grains plays a crucial role in assessing their nutritional significance. However, grain composition can be affected by factors, such as genotype, climate, soil type, and fertilization (Ebadi et al, 2005).…”

Section: Proximate Composition and Antioxidant Activity Of Native Smentioning

confidence: 99%

Aptitude of sorghum ( Sorghum bicolor (L) Moench) hybrids for brewery or bio‐functional malted beverages

Garzón

Drago

2018

J Food Biochem

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The potential of twenty‐four hybrids of white (WS) and red sorghum (RS) to produce beer or bio‐functional malted beverages was studied. Brewery aptitude was evaluated through diastatic power (DP), β‐amylase activity, hot water extract (HWE), and Kolbach index using sorghum malted at 30°C; while bio‐functional potential was evaluated through GABA, free amino acids (FAA) content, phenolics, and antioxidant capacity of sorghum malted at 25°C. Only eight hybrids showed DP and β‐amylase activity appropriate to brewery industry (≥22°DP/g d.b., and ≥60 UBetamyl/g d.b., respectively). White sorghum hybrid presented better potential for brewing. Levels of GABA were higher for malted RS (33.0–60.6 mg/100 g d.b.) than for WS (18.4–48.1 mg/100 g d.b.). GABA content was predicted taking into account the protein content, color, and ether extract of malted hybrids. Red sorghum hybrid presented better potential for bio‐functional beverages, and such aptitude could be predicted from composition. Practical applications Selecting sorghum hybrids for a particular food is crucial to obtain a product with high quality. There are numerous available sorghum hybrids in the market, and the prediction of the best ones for making functional beverages trough simply equations taking into account chemical composition could be a solution of time and resources for the food industry. On the other hand, we checked the best hybrids in regards to its malting potential in a simple manner. This research established white sorghum hybrids were the best raw materials to produce higher enzymatic activity of malted products for sorghum brewery industry, and red sorghum hybrids were the best ones for bio‐functional beverages.

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Amino Acid Content and Availability in Low, Medium and High Tannin Sorghum Grain for Poultry

Cited by 30 publications

References 16 publications

Influence of Fertilizing with Nitrogen Fertilizer on the Content of Amino Acids in Sweet Sorghum Grain

Influence of Fertilizing with Nitrogen Fertilizer on the Content of Amino Acids in Sweet Sorghum Grain

Tridax procumbens Effects on Lesions, Haematology and Eggs Production of Hens Affected by Fowlpox

Aptitude of sorghum ( Sorghum bicolor (L) Moench) hybrids for brewery or bio‐functional malted beverages

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