摘要:

AbstractThe influence of level of formaldehyde application at ensiling on fermentation patterns in ryegrass, red clover and maize silages was studied in three experiments using small‐scale silos. Formaldehyde was applied, together with formic acid at 2 litre t−1fresh crop, over the range 0 to 166 g formaldehyde kg−1crude protein (CP) in the crop. In ryegrass and red clover, but not in maize, low levels of formaldehyde application (<60 g kg−1CP) induced clostridial‐type fermentations, as evidenced by increases in the content of volatile fatty acids and ammonia N. The concentrations of ethanol and 2,3‐butanediol were also increased. At higher levels of application, formaldehyde was particularly effective in restricting fermentation in ryegrass and red clover silages, there being little acid production above 120 and 80 g kg−1CP, respectively. Only low levels of formaldehyde (ca20 g kg−1CP) were required to achieve this effect in maize silage. In each crop the insoluble N content of the silages increased with level of formaldehyde application. The recovery of formaldehyde in both the treated herbage and silage improved with level of application, but did not exceed 50% of that applied. As physical losses of formaldehyde would be expected to be minimal under the conditions of the experiments, it appears that chemical bonding was the main reason for the lack of recovery

ISSN:0022-5142    

DOI:10.1002/jsfa.2740320702

出版商:John Wiley&Sons, Ltd    

年代:1981

数据来源: WILEY

摘要:

AbstractA study was conducted with chickens to establish the content of metabolisable energy (ME) and the content and apparent digestibility of crude protein (CP) and amino acids (AA) in cassava root meal (CRM) enriched by the fungus Trichoderma harzianum. The ME content of this enriched CRM was found to be about 9.1 MJ kg−1dry matter (DM). This value was significantly lower (P<0.05) than that of non‐enriched CRM (12.2 MJ kg−1DM). The CP content of the enriched CRM product used was 37.6 on DM basis. The non‐protein nitrogen content accounted for about 30% of the total CP value. The mean apparent digestibility coefficient of the CP was about 66% whereas that of AA was about 81%. Data from this study indicate that fungal enriched CRM could be used in chicke

ISSN:0022-5142    

DOI:10.1002/jsfa.2740320703

出版商:John Wiley&Sons, Ltd    

年代:1981

数据来源: WILEY

摘要:

AbstractA fermentation procedure to increase the protein content of cassava root meal (CRM) with Trichoderma harzianum is described. The organism was grown in a 4% CRM medium with inorganic nitrogen. The fungal biomass plus the rest of CRM were collected by filtration at the end of fermentation. Satisfactory results were obtained at 23 °C (pH 4.0‐4.2) and a fermentation time of 60 h. The CRM/biomass contained about 38% crude protein (CP) on a dry matter basis. This should be compared with 2.4% CP in the untreated CRM. The sum of amino acids in the product corresponded to about 60% of the CP value. The estimated efficiency of conversion of the CRM into CRM/biomass was found to be about 30%. A substantial improvement in the protein content and quality of CRM can be made through submerged cultivation of T. harzianum on C

ISSN:0022-5142    

DOI:10.1002/jsfa.2740320704

出版商:John Wiley&Sons, Ltd    

年代:1981

数据来源: WILEY

摘要:

AbstractPatterns of cathodic and anodic isoperoxidases from finger millet varieties, which were either resistant or susceptible to blast disease, were obtained at different stages of seed germination. The isoperoxidase patterns showed marked changes during the course of germination and clear differences were found in the isoperoxidase patterns of three resistant and three susceptible varieties. Thus, it may be possible to use the electrophoretic method as a rapid screening technique to differentiate between finger millet varieties resistant and susceptible to blast disease.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740320705

出版商:John Wiley&Sons, Ltd    

年代:1981

数据来源: WILEY

摘要:

AbstractThe retention and release of K from ‘No K ’and K‐treated soils from the Rothamsted Classical Experiments and Saxmundham Experiment were examined using K‐Ca exchange equilibria and the kinetics of K release to Ca‐saturated resin. Free energies and enthalpies of Ca→K exchange showed that Saxmundham soils had the greater preference for K, and that residual K from long‐term manuring significantly decreased K binding strength and preference. K release kinetics showed that residual K increased the rate of K release chiefly from the ‘surface’ region, and the amount of K released from ‘surface’ and ‘peripheral’ regions of 2:1 layer silicates in soils. The increased K release from ‘peripheral’ regions of K fertilised soils, together with their decreased K preference, was associated with slowly reversible K fixation on the weathered per

ISSN:0022-5142    

DOI:10.1002/jsfa.2740320706

出版商:John Wiley&Sons, Ltd    

年代:1981

数据来源: WILEY

摘要:

AbstractBetween 10 and 40% of P was lost during perchloric acid digestion of NaHCO3soil extracts for measurement of organic P. This observation was confirmed by32P tracer experiments. Addition of MgCl2prevented P loss, reduced variability of replicate determinations and ensured virtually 100% recovery of P added to NaHCO3solution and NaHCO3soil extracts before digestion. Losses were due both to P volatilisation and conversion of P to forms other than ortho‐P in the digestion mixtur

ISSN:0022-5142    

DOI:10.1002/jsfa.2740320707

出版商:John Wiley&Sons, Ltd    

年代:1981

数据来源: WILEY

摘要:

AbstractSmall amounts (450 g) of experimental silages were prepared from green beans and potato processing wastes. Green bean wastes were dried or mixed with peanut (groundnut) hulls to reduce the percentage of moisture in the silage. Potatoes were not treated to remove moisture. The effects of inoculating these food processing wastes with Lactobacillus plantarum (5 × 106g−1wet weight) on pH decline, microbial populations and volatile and non‐volatile fatty acids were determined. The inoculum decreased pH, increased lactic acid and decreased acetic and other volatile acids in some silages. All silages had high numbers of streptococci initially and this population was succeeded by lactobacilli with higher numbers of the latter microflora observed in inoculated silages. Yeasts, moulds and clostridia were recovered in high numbers only in un‐inoculated silages prepared with peanut hulls. Although control silages had pH declines probably adequate for preservation, the bacterial additive had an overall beneficial effect on these ferment

ISSN:0022-5142    

DOI:10.1002/jsfa.2740320708

出版商:John Wiley&Sons, Ltd    

年代:1981

数据来源: WILEY

摘要:

AbstractThree samples of field‐grown winter wheat (Triticum aestivum cv. Atou) with different protein contents were produced by late application of urea as a nitrogenous fertiliser. Baking tests (a conventional fermentation procedure) indicated that the breadmaking quality of the flours increased as protein content was raised from the lowest to the intermediate level, but that the flours of intermediate and highest protein content were of equivalent breadmaking quality. To compare gluten baking quality independently of protein quantity, loaves were also baked from ‘flours’ reconstituted to equivalent protein levels using the isolated glutens. The flours of low and intermediate protein content yielded glutens of similar baking quality. The gluten derived from the flour of highest protein content gave a lower loaf volume and texture score: subsequent biochemical investigations suggested that this was due to an effect of the relative levels of nitrogen and sulphur available to the plants grown on this particular soil. Analysis of the flours and glutens indicated that the ratio of sulphur:nitrogen fell as grain protein content increased and this correlated with a lower proportion of the sulphur amino acids cyst(e)ine and methionine. Gel electrophoresis studies revealed, in particular, an increase in the proportion of the sulphur‐deficient, ω‐gliadin species as grain protein content increased. Agarose gel filtration chromatography of the flour and gluten proteins also suggested a correlation between the extent of aggregation of their glutenin components (mediated by disulphide bonds involving cystine residues) and their functional properties. The results of this study suggest that for wheat grown on this particular soil late application of high levels of a nitrogenous fertiliser in the absence of sulphur fertilisation led to a change in the balance between available nitrogen and available sulphur, such that the available sulphur levels became insufficient for ‘normal’ grain development. Nevertheless, the results indicated that considerable alteration in the biochemical characteristics of the flour proteins occurred before gluten baking quality was notic

ISSN:0022-5142    

DOI:10.1002/jsfa.2740320709

出版商:John Wiley&Sons, Ltd    

年代:1981

数据来源: WILEY

摘要:

AbstractThe kinetics of the reaction between carmoisine and hydrogen sulphite ions are reported in the pH range 4‐5.3. The stoichiometry is 1:1 and the major sulphurcontaining product is sulphate ion. A mechanism consistent with experimental data is propose

ISSN:0022-5142    

DOI:10.1002/jsfa.2740320710

出版商:John Wiley&Sons, Ltd    

年代:1981

数据来源: WILEY

摘要:

AbstractProtein determinations of 172 grain and dhal (decorticated dry split seed) pigeonpea samples were carried out using three methods: (a) micro‐Kjeldahl (MKJ), (b) colorimetric estimation of NH4+ with phenol hypochlorite reagents using the Technicon Auto‐Analyser (TAA), and (c) dye‐binding capacity (DBC) method using Acid Orange 12 dye. Protein percentages determined by the TAA and MKJ methods were highly correlated for whole‐grain (0.948**) and dhal (0.967**) samples. The DBC method gave reliable results for dhal samples only. In the DBC procedure, higher protein percentages were recorded with smaller flour particles and longer mixing time, but different temperatures and durations of heating had no effect. Positive and highly significant correlations were obtained between the protein values of whole‐grain and dhal samples in all the methods. Small grains gave a lower correlation between whole‐grain and dhal protein content due to the observed negative correlation between grain size and percentage o

ISSN:0022-5142    

DOI:10.1002/jsfa.2740320711

出版商:John Wiley&Sons, Ltd    

年代:1981

数据来源: WILEY