Composition of industrial seedless black currant pomace

Sójka, Michał; Król, Bogusław

doi:10.1007/s00217-008-0968-x

Cited by 69 publications

(53 citation statements)

References 23 publications

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“…In literature, little information has been reported about the chemical composition of pomace obtained from berry fruit processing and about its suitability as a protein and cellulose source (Borycka & Gorecka 2001). The CP content of BP used in this study resulted higher than those detected in an industrial seedless blackcurrant pomace by Sojka and Krol (2009) Nawirska and Uklanska (2008) in blackcurrant pomace samples, which contained 636 and 477 g/kg DM of NDF and ADF, respectively. On the other hand, similar values of lignin (241 and 246 g/kg of DM) were also found by Nawirska and Kwasniewska (2005) and Gorecka et al (2010) in dried chokeberry and raspberry pomace, respectively.…”

Section: Resultsmentioning

confidence: 50%

Bilberry pomace in growing rabbit diets: effects on quality traits of hind leg meat

Dabbou

Renna

Lussiana

et al. 2017

Italian Journal of Animal Science

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The aim of the present study was to evaluate the effects of dietary bilberry pomace (BP) on colour, cooking losses, proximate composition and fatty acid (FA) profile of hind leg meat in growing rabbits. One hundred and forty-four Grimaud weaned rabbits (35 days old) were randomly divided into four groups of 36 animals each and fed ad libitum with a basal diet (C diet) tested against three assay diets developed by substituting 50, 100 and 150 g/kg of the C diet with BP (BP5, BP10 and BP15 diets, respectively). At 83 days of age, the rabbits were slaughtered without fasting. Inclusion of BP in the diet did not significantly affect colour, cooking losses, ash and protein contents, but determined a significant increase of ether extract in the muscle. Increasing dietary inclusion of BP also determined a proportional increase of total polyunsaturated fatty acids (PUFA) and total n-3 FA, as well as a proportional decrease of total saturated fatty acids (SFA), total branched chain fatty acids (BCFA) and total monounsaturated fatty acids (MUFA) in the muscle. Dietary BP significantly improved the PUFA/SFA ratio, the R n-6/R n-3 FA ratio and the atherogenicity, thrombogenicity and hypocholesterolemic/hypercholesterolemic FA indexes of rabbit meat but it decreased D5-desaturase plus D6-desaturase index. The obtained results suggest that BP inclusion in growing rabbit diets can improve the fatty acid profile of hind leg meat, with consequent health benefits to consumers. ARTICLE HISTORY

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Section: Resultsmentioning

confidence: 50%

Bilberry pomace in growing rabbit diets: effects on quality traits of hind leg meat

Dabbou

Renna

Lussiana

et al. 2017

Italian Journal of Animal Science

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“…Protein content ranged between 59.7 g kg −1 for CB, and 157.1 g kg −1 for BC pomace. Literature data are scarce but, in the case of BC, are reported as 130 g kg −1 pomace …”

Section: Resultsmentioning

confidence: 99%

Composition and physicochemical properties of dried berry pomace

et al. 2018

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“…Therefore, the seedless fraction of press cake is called exhausted strawberry flesh (ESF). Similarly to press cakes from other berries, SPC is a mixture of these two components (seeds and ESF), which differ from each other in terms of morphology, chemical composition, and use [27,34]. In the present work, on a laboratory scale, we obtained on average 60 % ESF (with a particle size of <0.6 mm) from industrial SPC dried by freeze-drying.…”

Section: Nutrient and Polyphenol Composition Of Esfmentioning

confidence: 97%