Ileal amino acid digestibility in high protein sunflower meal and pea protein isolate fed to growing pigs with or without multi-carbohydrase supplementation

Dadalt, Julio Cezar; Velayudhan, Deepak; Neto, Messias Alves da Trindade; Slominski, B. A.; Nyachoti, C. M.

doi:10.1016/j.anifeedsci.2016.08.015

Cited by 13 publications

(7 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For instance, an increase over 66% was observed for proline, an increase over 41% was observed for aspartate and an increase over 25% was observed for threonine, valine, isoleucine and lysine. This same amino acid profile was reported in the literature for the sunflower by-product (Akande, 2011;Azam et al, 2019;Dadalt et al, 2016). Glutamate was the major amino acid found in the samples followed by arginine and glycine.…”

Section: Protein Content and Amino Acid Profile In The Sunflower By-product Before And After The Mae Processsupporting

confidence: 87%

Valorization of sunflower by-product using microwave-assisted extraction to obtain a rich protein flour: Recovery of chlorogenic acid, phenolic content and antioxidant capacity

Náthia-Neves

Alonso

2021

Food and Bioproducts Processing

View full text Add to dashboard Cite

Section: Protein Content and Amino Acid Profile In The Sunflower By-product Before And After The Mae Processsupporting

confidence: 87%

Valorization of sunflower by-product using microwave-assisted extraction to obtain a rich protein flour: Recovery of chlorogenic acid, phenolic content and antioxidant capacity

Náthia-Neves

Alonso

2021

Food and Bioproducts Processing

View full text Add to dashboard Cite

“…Special attention has been given to cellulose hydrolyzing enzymes, i.e., exoglucanases and endoglucanases, releasing cellobiose and glucose, respectively 9 . The potential of these enzymes to enhance the digestibility of carbohydrates in plant-based diets is well documented in terrestrial animals 10 , 11 but it still needs further research in aquaculture nutrition 4 .…”

Section: Introductionmentioning

confidence: 99%

Solid-state fermented brewer's spent grain enzymatic extract increases in vitro and in vivo feed digestibility in European seabass

Fernandes

Moyano

Castro

et al. 2021

Sci Rep

View full text Add to dashboard Cite

Brewer’s spent grain (BSG) is the largest by-product originated from the brewery industry with a high potential for producing carbohydrases by solid-state fermentation. This work aimed to test the efficacy of a carbohydrases-rich extract produced from solid-state fermentation of BSG, to enhance the digestibility of a plant-based diet for European seabass (Dicentrarchus labrax). First, BSG was fermented with A. ibericus to obtain an aqueous lyophilized extract (SSF-BSG extract) and incorporated in a plant-based diet at increasing levels (0—control; 0.1%, 0.2%, and 0.4%). Another diet incorporating a commercial carbohydrases-complex (0.04%; Natugrain; BASF) was formulated. Then, all diets were tested in in vitro and in vivo digestibility assays. In vitro assays, simulating stomach and intestine digestion in European seabass, assessed dietary phosphorus, phytate phosphorus, carbohydrates, and protein hydrolysis, as well as interactive effects between fish enzymes and dietary SSF-BSG extract. After, an in vivo assay was carried out with European seabass juveniles fed selected diets (0—control; 0.1%, and 0.4%). In vitro digestibility assays showed that pentoses release increased 45% with 0.4% SSF-BSG extract and 25% with Natugrain supplemented diets, while amino acids release was not affected. A negative interaction between endogenous fish enzymes and SSF-BSG extract was observed in both diets. The in vivo digestibility assay corroborated in vitro data. Accordingly, the dietary supplementation with 0.4% SSF-BSG increased the digestibility of dry matter, starch, cellulose, glucans, and energy and did not affect protein digestibility. The present work showed the high potential of BSG to produce an added-value functional supplement with high carbohydrases activity and its potential contribution to the circular economy by improving the nutritional value of low-cost and sustainable ingredients that can be included in aquafeeds.

show abstract

“…Sunflower seeds oil is rich in oleic acid and can be rated as potential vegetable oils in the human diet (Alberio et al., 2016). Due to the high protein and nutritional composition of sunflower seeds, it may contribute to enhancing human dietary protein intake (Dadalt, Velayudhan, Neto, Slominski, & Nyachoti, 2016), although sunflower seeds might not primarily meet for edible protein, rather its oil content for various industrial commercialization.…”

Section: Introductionmentioning

confidence: 99%

Oilseed crop sunflower (Helianthus annuus) as a source of food: Nutritional and health benefits

Adeleke

Babalola

2020

Food Science & Nutrition

235

114

View full text Add to dashboard Cite

The use of biofertilizers in developing environmentally friendly agriculture as an alternative to chemical‐based fertilizers in enhancing food production is promising in sustainable agriculture for the improvement in the yield of some commercial crops such as sunflowers and other oilseed crops in terms of quality and quantity. Sunflower is an important oilseed crop native to South America and currently cultivated throughout the world. Generally, the sunflower is considered important based on its nutritional and medicinal value. Due to its beneficial health effects, sunflower has been recognized as functional foods or nutraceutical, although not yet fully harnessed. Sunflower contains mineral elements and phytochemicals such as dietary fiber, manganese, vitamins, tocopherols, phytosterols, triterpene glycosides, α‐tocopherol, glutathione reductase, flavonoids, phenolic acids, carotenoids, peptides, chlorogenic acid, caffeic acid, alkaloids, tannins, and saponins; and these compounds contribute to their functional and nutraceutical development. The extract from sunflower is known to be a potential source of antimicrobial, anti‐inflammatory, antitumor, and antioxidants agents that protect human cells against harmful reactive oxygen molecules and pathogenic microorganisms. Also, the pharmacological survey on sunflower had revealed its curative power to different kinds of diseases. The health benefits of sunflower include blood pressure and diabetic control, skin protection, and lowering cholesterol and other functions. This review is written with appropriate referencing to previously published work and provides updated information regarding the new method of organic farming for sunflower production, nutritional and health benefits, and its by‐products as human diet and livestock feed. Also, the constraints of sunflower production are elucidated.

show abstract

Ileal amino acid digestibility in high protein sunflower meal and pea protein isolate fed to growing pigs with or without multi-carbohydrase supplementation

Cited by 13 publications

References 33 publications

Valorization of sunflower by-product using microwave-assisted extraction to obtain a rich protein flour: Recovery of chlorogenic acid, phenolic content and antioxidant capacity

Valorization of sunflower by-product using microwave-assisted extraction to obtain a rich protein flour: Recovery of chlorogenic acid, phenolic content and antioxidant capacity

Solid-state fermented brewer's spent grain enzymatic extract increases in vitro and in vivo feed digestibility in European seabass

Oilseed crop sunflower (Helianthus annuus) as a source of food: Nutritional and health benefits

Contact Info

Product

Resources

About