Spent brewer's yeast extract as an ingredient in cooked hams

Pancrazio, G; Cunha, Sara C.; Pinho, Paula Guedes de; Loureiro, Mónica; Meireles, Sônia Saeger; Ferreira, Isabel M. P. L. V. O.; Pinho, Olı́via

doi:10.1016/j.meatsci.2016.07.009

Cited by 27 publications

(14 citation statements)

References 17 publications

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“…The reason ADFI was increased may be due to improving palatability in the dietary after adding yeast. A similar viewpoint that pigs receiving diets with higher levels of yeast had improved the feed intake [3,11]. Furthermore, some researchers thought that the yeast cells which were treated with multiple enzymes had a better flavor profile since the enzymes strongly affected the degree of hydrolysis and protein compositional characteristics [20].…”

Section: Discussionmentioning

confidence: 99%

“…Over thousands of years, brewer yeast has been widely used for alcohol fermentation in the brewing process. Meanwhile, as eukaryote unicellular organisms, yeast has strong fermentation ability, which has a lower toxic potential with a high nutritional value [1–3]. Nowadays, yeast fermentation derivative products with bioactive properties including yeast cells and yeast extracts have been known to improve dietary palatability and fiber digestibility, prevent pathogen growth, produce antibacterial compounds and modulate the immune system [4–7].…”

Section: Introductionmentioning

confidence: 99%

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Effect of supplementation with brewer's yeast hydrolysate on growth performance, nutrients digestibility, blood profiles and meat quality in growing to finishing pigs

Zhang

Park

Kim

2019

Asian-Australas J Anim Sci

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Objective This study was aimed to investigate the effects of brewer’s yeast hydrolysate (YH) on growth performance, nutrients digestibility, blood profiles and meat quality of growing pigs. Methods A total of 200 growing pigs ([Landrace×Yorkshire]×Duroc) (initial body weight, 25.31±1.29 kg) were allotted to 5 treatments as follow: CON, basic diet; and YH treatment, CON+0.05%, 0.1%, 0.5%, and 1.0% of YH, respectively. Results On wk 11, 16 and overall phase, pigs fed YH diet showed a linear improvement in average daily body gain and gain/feed (p<0.05). The pigs that received YH linearly increased the digestibility of dry matter, nitrogen, and energy on wk 11 and 16. The concentration of serum urea nitrogen was linearly increased in YH treatments on wk 16. However, the carcass weight, back fat and lean muscle percentage of pigs receiving YH had no significant change. Besides, no difference was observed in creatinine and total protein in the blood among treatments. Conclusion The pigs fed a graded YH diet had improved growth performance and nutrient digestibility, meanwhile, the YH increased the serum urea nitrogen in the growing pigs.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of supplementation with brewer's yeast hydrolysate on growth performance, nutrients digestibility, blood profiles and meat quality in growing to finishing pigs

Zhang

Park

Kim

2019

Asian-Australas J Anim Sci

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“…Diversos trabalhos avaliaram a utilização desses derivados de levedura em alimentos, entre eles estão: extrato de levedura em salsichas (YAMADA et al, 2010) e presuntos (PANCRAZIO et al, 2016); autolisado desidratado em pão de queijo (RAMOS et al, 2011); autolisado e extrato em farinhas de milho (ALVIM et al, 2002) e macarrão (SANTUCCI et al, 2003); autolisado desidratado em farinhas à base de mandioca (PINTO, 2011) e mingau de tapioca (PINTO et al, 2010).…”

Section: Aplicações Da Levedura Residual Cervejeiraunclassified

MORTADELA TIPO BOLOGNA ADICIONADA DE FARINHA DE SEMENTE DE ABÓBORA (Cucurbita maxima) COMO ANTIOXIDANTE NATURAL

Chaves¹,

Lima²,

Canan³

et al. 2019

Tópicos Em Nutrição E Tecnologia De Alimentos

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O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores. 2019 Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais. www.atenaeditora.com.br Sendo assim, a SAN está relacionada a fome, a desnutrição, a obesidade, ao sobrepeso, as doenças ligadas à alimentação e à qualidade dos alimentos, ao modelo de produção e consumo de alimentos. Tendo em vista a importância deste tema e necessidade de reflexões sobre o mesmo, este livro apresenta quatorze artigos relacionados aos diferentes vieses desta temática. Os artigos são resultado de pesquisas realizadas nos mais diversos setores e instituições, com uma riqueza metodológica e de resultados. Aos pesquisadores, aos editores e aos leitores, a quem se dedica este trabalho, agradeço imensamente a oportunidade de organizá-lo.

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“…Also, spent yeast is rich in B vitamins, and it is recognized as safe (GRAS) for human consumption (Chae, Joo, & In, 2001;Vieira, Brandao, & Ferreira, 2013;Podpora et al, 2015). In addition, it has been demonstrated that this waste has a huge potential as a source of phenolic compounds (León-González et al, 2018), as a flavor enhancer (Vieira et al, 2016) and as a nutrient-enrichment agent in food (Pancrazio et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Cellular disruption and its influence over the drying kinetics of brewer’s spent yeast biomass

Biz¹,

Rigo²,

Bertolo³

et al. 2020

Acta Sci Technol

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Spent yeast biomass is one of the residues of brewing. It is specifically the second-largest residue from brewing industry. Most of the spent yeast is sold at low prices, or disposed as waste or used as animal feed. Spent yeast biomass is predominantly composed of proteins, and it has a high biological value, being an excellent source of high-quality protein, comparable in value with soy protein. Therefore, spent yeast biomass has great potential for use in foodstuffs for human consumption. The objective of this work was to evaluate the influence of cell rupture over the drying kinetics of spent yeast biomass using mathematical models (Lewis and Page). Also, to verify the influence of cell rupture method over the amount of protein. The cellular rupture was performed by two methods (chemical method and physical method: ultrasound). The drying process was performed by freeze-drying, and the parameters of the models were obtained using the non-linear regression (Generalized Reduced Gradient Nonlinear Optimization Code). Mathematical models of drying kinetics showed a strong correlation with the experimental data, R² > 0.96. The disruption process did not significantly affect the drying time and protein content. But the cellular autolysis improves the protein digestibility since the proteins will be totally available to the digestive enzymes and also increase the bioavailability of nutrients.

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Spent brewer's yeast extract as an ingredient in cooked hams

Cited by 27 publications

References 17 publications

Effect of supplementation with brewer's yeast hydrolysate on growth performance, nutrients digestibility, blood profiles and meat quality in growing to finishing pigs

Effect of supplementation with brewer's yeast hydrolysate on growth performance, nutrients digestibility, blood profiles and meat quality in growing to finishing pigs

MORTADELA TIPO BOLOGNA ADICIONADA DE FARINHA DE SEMENTE DE ABÓBORA (Cucurbita maxima) COMO ANTIOXIDANTE NATURAL

Cellular disruption and its influence over the drying kinetics of brewer’s spent yeast biomass

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Spent brewer's yeast extract as an ingredient in cooked hams

Cited by 27 publications

References 17 publications

Effect of supplementation with brewer&apos;s yeast hydrolysate on growth performance, nutrients digestibility, blood profiles and meat quality in growing to finishing pigs

Effect of supplementation with brewer&apos;s yeast hydrolysate on growth performance, nutrients digestibility, blood profiles and meat quality in growing to finishing pigs

MORTADELA TIPO BOLOGNA ADICIONADA DE FARINHA DE SEMENTE DE ABÓBORA (Cucurbita maxima) COMO ANTIOXIDANTE NATURAL

Cellular disruption and its influence over the drying kinetics of brewer’s spent yeast biomass

Contact Info

Product

Resources

About

Effect of supplementation with brewer's yeast hydrolysate on growth performance, nutrients digestibility, blood profiles and meat quality in growing to finishing pigs

Effect of supplementation with brewer's yeast hydrolysate on growth performance, nutrients digestibility, blood profiles and meat quality in growing to finishing pigs