摘要:

AbstractYoung pigs weighing between 25 and 50 lb. live‐weight were fed diets consisting of cereals and groundnut meal alone, or with additions ofL‐lysine monohydrochloride, orDL‐methionine, or both. Nitrogen retention was measured over 5‐day‐periods, and a highly significant increase was obtained with theL‐lysine supplement at all levels of crude protein. Groundnut + lysine diets were as good as white fish meal diets, providing similar total lysine levels when the protein level was 12 or 15%, but were inferior at 18 and 21% crude protein. No significant response was obtained toDL‐methionine except at 18% crude protein, when it depressed nitrogen retention. The greatest nitrogen retentions were obtained either at 18% or 21% of dietary

ISSN:0022-5142    

DOI:10.1002/jsfa.2740120501

出版商:John Wiley&Sons, Ltd    

年代:1961

数据来源: WILEY

摘要:

AbstractWood smoke consists of minute, light‐scattering particles and invisible vapours. The direct deposition of smoke particles makes a negligible contribution to the smoking of fish within the normal range of curing temperatures (32–82°) and for all stages of dryness of the fish up to a pre‐smoking weight loss of about 30%. The mode of deposition of smoke on fish appears to be one of vapour absorption, in which the surface and interstitial water of the fish acts as the principal absorbent. Fish ‘cured’ in the vapours which remained after visible particles of wood had been electrically precipitated were indistinguishable in colour, flavour and keeping quality from normally‐smoked fish.Analyses of normally‐ and vapour‐smoked bacon suggest that bacon smoking, like fish smoking, mainly involves a vapour ab

ISSN:0022-5142    

DOI:10.1002/jsfa.2740120502

出版商:John Wiley&Sons, Ltd    

年代:1961

数据来源: WILEY

摘要:

AbstractThe concentrations of ammonium and nitrate in the surface layer (0–6 in.) of a heavy soil with and without fertilizer N were measured from October 1957 to September 1958 on plots growing winter wheat and in bare soil. Ammonium sulphate or ‘calcium nitrate’ supplying 100 lb. of N/acre was applied in the autumn, in the spring, or half in autumn + half in spring. Both forms of fertilizer applied in the autumn were lost from the surface soil by the following March. Autumn‐applied nitrogen was not taken up by the wheat during the autumn or winter. Nitrogen applied in the spring was rapidly taken up by the crop, but remained in the surface soil of the bare plots until June, when prolonged and heavy rain leached the nitrate into the lower soil layer.At the time the ears emerged, much more mineral nitrogen had been lost from the soil top‐dressed with fertilizer in the spring than was accounted for by the increase in nitrogen uptake by the above‐ground parts of the wheat.The yields of grain and straw at harvest were not increased by the nitrogen fertilizers, whenever applied. The nitrogen contents of both grain and straw were increased by applying fertilizers, and there were consistent but small increases in the total nitrogen uptake by the wheat on the fertilized plots. The uptake of the fertilizer nitrogen had its greatest value in the samples taken at ear emergence when on average 27 lb. of N/acre of the 100 lb. applied was recovered. At harvest, wheat from the fertilized plots contained 18 lb. of N/acre less than at ea

ISSN:0022-5142    

DOI:10.1002/jsfa.2740120503

出版商:John Wiley&Sons, Ltd    

年代:1961

数据来源: WILEY

摘要:

AbstractThe initial quality of eggs from pullets and hens of the same strain under intensive and extensive systems of management have been studied over a twelve‐month period. Candling quality, percentage thick white, yolk index, the occurrence of meat and blood spots, and yolk and shell colours were recorded. The eggs were also examined by visual comparison with graded picture charts. The system of management had little effect on the quality of the eggs except that access to range resulted in slightly darker yolks, and in slightly improved appearance of the albumen during the winter months. Changes of quality due to the maturing of pullets were small compared with the effects of season. Different measures of quality were differently affected by seaso

ISSN:0022-5142    

DOI:10.1002/jsfa.2740120504

出版商:John Wiley&Sons, Ltd    

年代:1961

数据来源: WILEY

摘要:

AbstractAttack bySitodiplosis mosellanadecreased germination capacity, bushel weight and flour yield of wheat. The ash of the flour increased slightly and its maltose and colour grade values increased greatly. α‐Amylase and protease increased only in proportion to the decrease of kernel weight and was not related to the extremely large increase in number of fungi and bacteria occurring on and in attacked grains.The water absorption, Extensometer resistance and Extensometer extensibility values all decreased greatly in doughs made from flour milled from attacked grain. The loaves made from such flour were inferior to others in outside colour, nature of the crumb, and loaf volume. Blending the flour milled from attacked grain with flour from a good‐quality wheat lowered the bread‐making quality of the latter.Experimental evidence indicated that increased α‐amylase and protease activities were not the causes of the poor quality of infested grain, which seem likely to result from the failure of protein to develop

ISSN:0022-5142    

DOI:10.1002/jsfa.2740120505

出版商:John Wiley&Sons, Ltd    

年代:1961

数据来源: WILEY

摘要:

AbstractSalt did not increase the yields of herbage in four experiments, two of which were responsive to muriate of potash. There were, however, consistent negative interactions between salt and potash. Salt in finely powdered form may scorch clover severely if applied in dry weather. Salt and ammonium sulphate, providing the nitrogen, increased yields, greatly increased sodium contents of both grass and clover, whilst muriate of potash markedly depressed sodium contents. Salt did not alter the potassium concentrations in either grass or clover but muriate of potash had consistently large incremental effects. Repeated application of ammonium sulphate reduced potassium concentrations. Fertilisers did not in any way alter calcium contents of either grass or clover and, apart from superphosphate, there were no effects on phosphorus concentrations.Three cwt. of ammonium sulphate increased the percentage concentration of magnesium by an average of 14% for grass and 4% for clover, while 2 cwt. of muriate of potash or 4 cwt. of salt depressed the grass and clover magnesium contents by 7.5% and 4% respectively. Much the greatest reductions in herbage magnesium due to muriate of potash were in the late‐season samples. A small dressing of magnesium sulphate increased herbage magnesium in one of two experiment

ISSN:0022-5142    

DOI:10.1002/jsfa.2740120506

出版商:John Wiley&Sons, Ltd    

年代:1961

数据来源: WILEY

摘要:

AbstractThe Gross Protein Value technique, modified in certain particulars, has been used to evaluate 171 samples of protein concentrates, obtained from world‐wide sources, and including a number of animal by‐products and oilseed meals.The assessments demonstrated that in nearly all these classes of concentrate the samples on the market differ widely in nutritive value. The work reported indicates the need for rapid laboratory tests which will predict the value of different protein concentrates and the range of samples should provide useful reference standards for this purp

ISSN:0022-5142    

DOI:10.1002/jsfa.2740120507

出版商:John Wiley&Sons, Ltd    

年代:1961

数据来源: WILEY

摘要:

AbstractRadiation‐sterilised raw beef and pork were stored at temperatures from −20° to + 37°, and changes in appearance, odour, texture and flavour, during several months, were assessed by a panel using ranking and hedonic scores.The changes in appearance were deleterious, but of minor importance save at the highest temperatures. There was a softening of texture and loss of fluid, presumed due to autolytic changes, also greater at the higher temperatures; but, even after several months at 37°, the fibrous texture of the meat remained intact during cooking. The initial ‘irradiation’ odour and flavour gradually changed to stale and bitter flavours and, though there were minor fluctuations, the general trend was a marked deterioration, again more rapid the higher the temperature.Meat irradiated with 5 Mrads at −75° was preferred to that with 2 Mrads at 18°, confirming the protective effect of freezing; but, on storage under similar conditions, the former deteriorated like the latter. Occasional samples, in both series, were not sterilised.It is concluded that for the radiation‐preservation of raw meat at normal temperatures, the storage changes represent as serious an obstacle as the initial effec

ISSN:0022-5142    

DOI:10.1002/jsfa.2740120508

出版商:John Wiley&Sons, Ltd    

年代:1961

数据来源: WILEY