Amino acid contents and biological value of protein in various amaranth species

Písaříková, B.; Kráčmar, Stanislav; Herzig, I.

doi:10.17221/4011-cjas

Cited by 64 publications

(33 citation statements)

References 8 publications

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“…wheat (Müller, 1969) (Table 3); no significant differences were observed between raw and popped grain. In contrast, Gamel et al (2004) recorded the lowering of Tyr, Phe and Met levels due to popping, and Písaříková et al (2005) found a lower index of essential amino acids (EAAI) in popped grain compared to raw grain (85.4 vs. 90.4%).…”

Section: Resultsmentioning

confidence: 88%

Nutritional value of amaranth (genus Amaranthus L.) grain in diets for broiler chickens

Písaříková¹,

Zralý²,

Kráčmar³

et al. 2005

CZECH J ANIM SCI

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ABSTRACT:The following characteristics were determined in raw and popped amaranth grain: crude protein (158.1 and 168.5 g/kg), ether extract (71.5 and 69.4 g/kg), neutral detergent fibre (NDF) (99.2 and 111.8 g/kg), cellulose (86.6 and 60.0 g/kg) and essential amino acids (Cys 4.2 and 4.1, Thr 6.0 and 6.5, Ala 8.8 and 9.2, Val 6.8 and 7.4, Ile 5.2 and 5.6, Lys 9.2 and 8.8, Arg 12.8 and 14.2 g/kg). In vitro protein digestibility was 68.1 and 50.6% in raw and popped amaranth grain, respectively. In balance experiments with broiler chickens ROSS 308 the following coefficients of apparent digestibility (%) were determined for control and experimental diets containing 0, 10% raw and 10% popped amaranth: crude protein 85.4, 86.5 and 83.0, ether extract 88.3, 88.2 and 86.1, NDF 21.2, 27.6 and 15.9, cellulose 25.0, 38.4 and 36.3, nitrogen free extractives 76.1, 82.6 and 81.1, organic matter 77.3, 81.8 and 80.6, gross energy 77.5, 80.6 and 78.2.

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Section: Resultsmentioning

confidence: 88%

Nutritional value of amaranth (genus Amaranthus L.) grain in diets for broiler chickens

Písaříková¹,

Zralý²,

Kráčmar³

et al. 2005

CZECH J ANIM SCI

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“…Whole egg protien was used as standard as reported by Block and Mitchell [1946] (Table 3). The Essential Amino Acid Index (EAAI) is a geometrical average of C S values [Písaříková et al 2005, Straková et al 2009]. The biological value of the experimental food materials was calculated from EAAI using Oser's [1959] method as:…”

Section: Methodsmentioning

confidence: 99%

Eff ect of probiotics and thyme essential oil on the essential amino acid content of the broiler chicken meat

Alfaig

Angelovičová

Král

et al. 2014

Acta Sci Pol Technol Aliment

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Background. Differences in the types and percentages of essential amino acids (EAAs) in food could infl uence the value of protein consumed and proteins with a high content of EAAs are the most important components of poultry meat. The use of probiotics for meat and carcass quality improvement has been questioned, while feed supplementation with thyme essential oil (TEO) could be considered as useful natural supplement to be applied in the poultry industry to improve meat quality. Material and methods. Day-old broilers Ross 308 (n = 400) were randomly divided into four groups based on the feed supplement as follows: control, probiotics 0.05%, TEO 0.05% and combination of probiotics and TEO, while the fattening period was 42 days. Six birds of both sexes from each group were selected as a sample, slaughtered and then stored (-18°C) for 6 months till the analysis. The muscular homogeneous sample (50 g) from the breast and thigh of each sample bird was analysed by the Fourier Transform Infrared Spectroscopy method using the device Nicolet 6700. The essential amino acids content was determined and the quality indicators include chemical score, amino acid score, EAA index and biological value were calculated. Results. The obtained results show that for all the tested EAAs of the breast and thigh muscles, the content numerically increased gradually and progressively within the groups as the control scored the minimum followed by the probiotics group, then the combination group and fi nally the TEO group which scored the highest results. Conclusion. It can be concluded that the TEO promoted the increase of all the EAAs and consequently the quality indicators with signifi cant different compared with the control group and signifi cantly different for some EAAs and quality indicators compared with the probiotics group and the combination group.

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“…Amaranth seeds may be processed for consumption in different ways and processing parameters may affect the oil. For instance, it was determined that the content of fat in selected varieties of A. cruentus, A. hypochondriacus, A. caudatus , and A. hybridus raw seeds was from 73.0 to 81.1 g/kg, whereas after popping, it slightly decreased and was 67.1 to 77.1 g/kg (Písaříková and others ). Bressani and others () observed a 3.9% reduction in the lipid content in A. caudatus seeds due to dry heating; however, possible reasons of such findings were not determined.…”

Section: Oil and Other Lipophilic Constituentsmentioning

confidence: 99%

Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses

Venskutonis

Kraujalis

2013

Comp Rev Food Sci Food Safe

296

251

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A few decades ago Amaranthus was rediscovered as a most promising plant genus that may provide high-quality protein, unsaturated oil, and various other valuable constituents. Since then research has focused on various Amaranthus spp. and has been rapidly expanding, and a large number of reports have been published. Several review articles focusing on different aspects, such as botanical, agrotechnological, compositional, biological, chemical, and technological properties, as well as applications and health effects, have also been published since then. This comprehensive review is focused on amaranth composition, antioxidant properties, applications, and processing. The composition includes macrocomponets (lipids, proteins, carbohydrates, and dietary fiber) and other important constituents, such as squalene, tocopherols, phenolic compounds, phytates, and vitamins. These aspects of amaranth studies have not been comprehensively reviewed for a long time.

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Amino acid contents and biological value of protein in various amaranth species

Cited by 64 publications

References 8 publications

Nutritional value of amaranth (genus Amaranthus L.) grain in diets for broiler chickens

Nutritional value of amaranth (genus Amaranthus L.) grain in diets for broiler chickens

Eff ect of probiotics and thyme essential oil on the essential amino acid content of the broiler chicken meat

Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses

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