Nutritional evaluation of dried tomato seeds

Persia, Michael E.; Parsons, C. M.; Schang, M. J.; Azcona, Jorge Oscar

doi:10.1093/ps/82.1.141

Cited by 87 publications

(76 citation statements)

References 13 publications

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“…For tomato waste, the digestibility and energy values described for non-cecectomized and cecectomized roosters are 2,954 and 3,204 kcal/kg, respectively (Persia et al, 2003). Silva et al (2009) reported AME values of 2,132 kcal/kg and AMEn values of 2,030 kcal/kg for free-range broilers.…”

Section: Introductionmentioning

confidence: 98%

Chemical composition and energy value of guava and tomato wastes for broilers chickens at different ages

et al. 2011

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-The chemical composition and energy value of guava and tomato wastes for broilers at different ages were determined in this research. The metabolism assays were carried out by using the methodology of total excreta collection to calculate the chemical composition of wastes collected in different months. A total of 270 COBB broiler chicks was used: 150 in the period from 1 to 8 days of age (phase 1) and 120 chicks were used in the period from 10 to 17 days of age (phase 2).The trials were analyzed as completely randomized design with three treatments with five replications of 10 and 8 birds at the respective ages. The treatments consisted of different diets: one reference diet, one with 30% tomato meal and another with 20% guava meal, both partially replacing the reference diet. The values of the chemical composition of guava and tomato wastes varied according to the collection season. The chemical composition indicated that the wastes can be used in poultry feed, but with high crude fiber contents. The values of apparent metabolizable energy and nitrogen-corrected apparent metabolizable energy and of gross energy metabolizability coefficient of guava waste was not affected by the birds age, different from the result observed for tomato waste, whose digestibility coefficients and apparent metabolizable energy values varied among growing phases. The apparent metabolizable energy values (AME) for broilers form 1 to 8 and from 10 to 17 days of age were 1,331 and 1,358 kcal/kg for guava waste and from 2,351 to 2,465 kcal/kg for tomato waste.

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Section: Introductionmentioning

confidence: 98%

Chemical composition and energy value of guava and tomato wastes for broilers chickens at different ages

et al. 2011

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“…Processing of tomatoes led to a high amount of by-products consists mainly of skin and seeds (Del Valle et al, 2006) are promising sources of valuable compounds which may be used because their nutritional and medicinal properties. Tomato seeds account approximately 60% of the total byproduct and contained appreciable amounts of protein (22.27-33.9%), fat (20.57-29.6%) (Sogi et al, 1998), fiber (35.1%), mineral elements such as potassium, calcium, iron, manganese, zinc and copper (Persia et al, 2003) and significant proportion of the antioxidants in the form of carotens and phenolic compounds (Knoblich et al, 2005). Shao (2013) reported that the tomato seed oil had total unsaturated fatty acid content up to 80.10% from which the major fatty acid beeing linoleic (53.70%), followed by oleic (23.80%) and linolenic acids (2.1%).…”

Section: Introductionmentioning

confidence: 99%

“…Quality evaluation of tomato seed protein revealed that the nutritive value of tomato seed protein was less than that of casein but equivalent to other plant proteins (Kramer and Kwee, 1977). Substantial amounts of digestible amino acids, especially lysine (Brodowski and Geisman, 1980;Cantarelli et al, 1989;Persia et al, 2003) were found, suggesting that tomato seed can be used in fortifying various low-lysine products that are deficient in this amino acid like wheat flour (Yaseen et al, 1991). No anti-nutritional factor or harmful constituent have been reported in tomato seeds (Rahma et al, 1986).…”

Section: Introductionmentioning

confidence: 99%

Bread quality characteristics as influenced by the addition of tomato seed flour

2016

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The aim of this investigation was to incorporate tomato seed into bread in order to improve its quality. For this purpose, wheat flour 650 type of a very good quality for bread making was replaced with tomato seed flour at the level of 5, 10, 15 and 20%. Bread quality through physical, colour, crumb cell, textural and sensory characteristics were analyzed and compared with those of bread without tomato seed. The substitution of wheat flour with 10% tomato seed has the effect of highest values for loaf volume, porosity and elasticity. Color intensity, expressed as the L * , a * , b* values of breads with tomato seed were lower than those of control bread. The hardness of bread samples increased with the increase level of tomato seed addition. Also, the addition of increasing amounts of tomato seed highlighted large cells in crumb structure of bread. Sensory characteristics showed that the addition of 5 or 10% tomato seed flour similar results from the point of view of overall acceptability, but 20% addition resulted in slightly acceptable samples. Principal Component Analysis revealed significant correlations (p < 0.05) between bread physical characteristics, loaf volume, porosity, elasticity and bread overall acceptability at different tomato seed flour addition levels in wheat flour. Overall, tomato seed flour could be incorporated up to a levels of 10% into bread in order to provide it beneficial health effects, without changing significantly bread quality.

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“…In this aspect, working with broiler chickens from 8 to 21 days of age, Persia et al (2003) used residues from tomato in the levels of 0%; 5%; 10%; 15% and 20% in relation to corn and soy meal and observed that the performance of the fowls had no negative effect in gain of weight and in feed efficiency up to level of 15%.…”

Section: Introductionmentioning

confidence: 99%

Productive performance of broiler chickens fed tomato waste

et al. 2010

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-Aiming to evaluate the effect of tomato waste inclusion on productive performance and characteristics of carcass and main broiler chicken cuts, an experiment was carried out using 300 male Cobb chicks, distributed in a complete randomized design, with five rations and five replicates. Diets consisted of control ration based on corn and soybean meal and four rations with 5, 10, 15 and 20% of tomato waste. Feed intake, weight gain and feed conversion and, at the end of experiment, slaughter weight, gutted carcass without feet and head, breast, drumstick, thigh, wing, back, edible guts and belly fat were evaluated every week, as well as it was the yield. Tomato waste increased feed intake in the periods from 1 to 7, 8 to 14 and 29 to 36 days of age and worsened gain weight and feed conversion of broiler chickens up to 29 days of age.Regarding carcass weight (g) and weight of the noble parts, breast, drumstick and thighs decreased linearly in function of the use of tomato waste in poultry on pre-initial and initial phase, that is, up to 28 days old, but yield (%) was not affected except for yield of heart and liver. Use of tomato waste in ration of broiler chickens during the period from 1 to 28 days may decrease weight gain and worsen food conversion. Tomato waste may be used as ration ingredient in ration of broiler chicken in the breeding period from 29 to 42 days of age up to the level of 20% without harming weight gain and feed conversion of poultry.

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Nutritional evaluation of dried tomato seeds

Cited by 87 publications

References 13 publications

Chemical composition and energy value of guava and tomato wastes for broilers chickens at different ages

Chemical composition and energy value of guava and tomato wastes for broilers chickens at different ages

Bread quality characteristics as influenced by the addition of tomato seed flour

Productive performance of broiler chickens fed tomato waste

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