牛磺酸对鲤鱼生长及营养价值的影响

探讨牛磺酸对鲤鱼生长及食用营养价值的影响。在饲料中添加高低两种浓度的牛磺酸(1%和5%)饲养鲤鱼120d后,通过体重、体长、肌肉中一般营养成分及牛磺酸的含量来进行评价。与对照组相比,高低剂量组均能显著降低鱼体肌肉中脂肪的含量,并显著增加牛磺酸的含量(P<0.05),未见鲤鱼体重、体长及其它营养指标在牛磺酸饲料组和对照组之间有显著性差异(P>0.05)。饲料中添加一定量牛磺酸除了能降低脂肪含量外还能显著提高鲤鱼的食用营养价值。     

Lax leaf maize: cell wall composition and nutritional value

Forage nutritive value, which comprises traits such as digestibility, fibre, lignin and protein content, is an important criterion for maize (Zea mays L) harvested as silage. Lines with a characteristic phenotype (‘lax leaf’) could be useful sources of genes for improved nutritive value in maize. A study was conducted to characterise the cell wall composition of the lax leaf line. Lax leaf inbreds and inbreds representing ‘normal’ maize were evaluated for cell wall neutral sugars, uronic acids, Klason lignin and phenolic acids in five tissues from the ear node and the internode above it. Acid detergent fibre (ADF) and neutral detergent fibre (NDF) and 48 h in vitro true digestibility (IVTD) were predicted using near‐infrared reflectance spectrophotometry (NIRS) calibrated with a subset of the scanned samples. Lax leaf inbred tissues had lower levels of ADF, NDF, lignin and xylose and were more digestible than tissues from the inbreds representing ‘normal’ maize. It was not known whether the lax leaf phenotype resulted from alterations in nutritive value traits or whether laxness and nutritive value traits are independent from one another. A second study was conducted to determine the nature of genetic control of the lax leaf character and to determine the genotypic relation between the lax leaf character and nutritive value. A recombinant inbred mapping population was developed from a cross between the lax leaf line and an inbred line with stiff upright leaves. Whole‐plant samples from each recombinant inbred line were evaluated for ADF, NDF, acid detergent lignin (ADL) and IVTD of dry matter using NIRS. Laxness, measured by number of broken leaves, was associated with lower nutritive value in this population (genetic correlations 0.16–0.34), which was contrary to expectation. Amplified restriction fragment length polymorphism (AFLP) and simple sequence repeat (SSR) markers were used to identify linkage groups associated with the lax leaf character, digestibility and fibre content. Several linkage groups were associated with both the lax leaf character and nutritive value. Where these characters were associated with the same linkage group, the lax leaf parent allele was associated with greater laxness but reduced nutritive value. The lax leaf parent allele was associated with increased nutritive value in linkage groups unassociated with the lax leaf character. While the lax leaf line may be a good source for alleles for improved nutritive value, selection for laxness will not likely be accompanied by improvement in forage quality. © 2000 Society of Chemical Industry     

茶油与橄榄油营养价值的比较

分别详细地介绍了茶油和橄榄油的理化特性以及营养价值.茶油和橄榄油是以营养、保健、天然闻名于世界的两种植物油脂,其理化特性指标相似,脂肪酸组成也极为相近.     

花生油与橄榄油营养价值的比较

花生、花生油中不仅富含油酸、亚油酸,而且白藜芦醇、β-谷固醇、辅酶Q、Mg2 、Zn2 、VE等含量也很丰富.这些营养成分具有多种药用价值和保健功能.花生油与橄榄油的理化特性指标相似,两种植物油的脂肪酸组成相近.花生油中SFA、MUFA和PUFA之比值,比橄榄油更接近1:1:1国际公认的膳食脂肪酸供能标准.花生油是中国人自己的非常经济的"橄榄油".     

营养鹅肝肠的研制及其营养价值分析

以鹅肝为原料,添加橄榄油、玉米淀粉、鹅肉,采用感官评定、质构性质及流变学等考察指标,通过单因素实验和正交实验,优化得到鹅肝肠的最佳工艺配方,并测定其营养成分。结果表明,以橄榄油15%、玉米淀粉6%、鹅肝50%为主要原料时,研制的鹅肝肠色泽均匀,肠体饱满,有弹性,风味协调;该鹅肝肠含13.12%蛋白质,必需氨基酸含量2.315 mg/100 g,单不饱和脂肪酸比例高达52.79%,n-6/n-3比率较低,铁含量为476 mg/kg、钙380 mg/kg、锌241 mg/kg。由此可见,研制出的鹅肝肠更符合人们对安全、健康、高品质食品的追求。     

不同加工方式对全豆蛋糕品质和营养价值的影响

采用烤箱烘烤和蒸锅蒸制2种不同加工方式分别制作全豆蛋糕,并对其感官性状和营养成分进行比较分析。结果显示:与蒸锅蒸制的全豆蛋糕相比,烤箱烘烤的全豆蛋糕感官评分更高;在营养成分方面,烘烤的蛋糕蛋白质、脂肪、碳水化合物、维生素A、维生素B2的含量以及能量均较高,但总膳食纤维和钙的含量却较低;亚麻籽油健康且稳定,可作为全豆蛋糕的烹调用油。2种加工方式各有优缺点,建议根据实际需求进行选择。     

Comparison of common lignin methods and modifications on forage and lignocellulosic biomass materials

BACKGROUND: A variety of methods have been developed for estimating lignin concentration within plant materials. The objective of this study was to compare the lignin concentrations produced by six methods on a diverse population of forage and biomass materials and to examine the relationship between these concentrations and the portions of these materials that are available for utilisation by livestock or for ethanol conversion. RESULTS: Several methods produced lignin concentrations that were highly correlated with the digestibility of the forages, but there were few relationships between these methods and the available carbohydrate of the biomass materials. The use of Na₂SO₃ during preparation of residues for hydrolysis resulted in reduced lignin concentrations and decreased correlation with digestibility of forage materials, particularly the warm‐season grasses. CONCLUSION: There were several methods that were well suited for predicting the digestible portion of forage materials, with the acid detergent lignin and Klason lignin method giving the highest correlation across the three types of forage. The continued use of Na₂SO₃ during preparation of Van Soest fibres needs to be evaluated owing to its ability to reduce lignin concentrations and effectiveness in predicting the utilisation of feedstuffs and feedstocks. Because there was little correlation between the lignin concentration and the biomass materials, there is a need to examine alternative or develop new methods to estimate lignin concentrations that may be used to predict the availability of carbohydrates for ethanol conversion. Copyright © 2011 Society of Chemical Industry     

显脉旋覆花的营养成分及营养价值评价

通过对显脉旋覆花不同部位的宏量营养素、矿物质营养素、维生素、脂肪酸等指标的分析,并与几种常见蔬菜进行了营养成分的比较,评价显脉旋覆花的营养价值。结果表明:显脉旋覆花不同部位营养成分不同,都富含蛋白质、亚油酸、α-亚麻酸、VB1、VB2、VB6、VC、钾、钙、镁、铁、锌和锰,而钠含量较低,且其平均营养价值很高。显脉旋覆花是一种综合营养价值较高,具有开发潜力和利用价值的可食性新资源食品。     

马铃薯全粉加工制品及营养价值研究进展

综述了马铃薯全粉的营养价值以及在各类食品中的应用,对马铃薯全粉研究利用和发展前景进行了展望。     

可食性昆虫的营养价值和食用安全性研究进展

昆虫是地球上种类丰富、数量繁多的自然资源。可食性昆虫在中国具有悠久的历史,已日渐成为人类重要的食品资源之一。通过查阅文献统计,我国可食性昆虫有324种,共分为11个目,其中鳞翅目、鞘翅目和膜翅目包含可食性昆虫种类居多。可食性昆虫不仅可以补充必需营养素,还能够补充微量元素。因此,营养丰富的可食性昆虫资源不仅可以扩大人类对食物的选择范围,还可以作为一种替代食物来源。本文从可食性昆虫蛋白质含量、脂肪含量、矿物质等方面介绍其营养价值,从食品安全、营养价值以及潜在的环境影响等方面总结了近年来可食性昆虫的安全性评价进展,探讨可食性昆虫作为新型食品的开发前景及挑战,提出了可食性昆虫食品目前所存在的问题,为可食性昆虫的后续研究及开发提供参考。     

黑蒜的营养价值及保健作用的研究进展

本文总结了黑蒜的营养价值、化学成分以及其抗氧化作用、杀菌、抗衰老、增强免疫力、抗癌作用和调节血糖等生物学功能,介绍了黑蒜作为健康食品对人机体的积极作用,提出今后的研究方向。      

The nutritive value of mixtures of white leaf protein and food proteins

White leaf protein products were obtained from Medicago sativa by precipitation with isopropanol and from Chenopodium quinoa by heat fractionation and ultrafiltration/diafiltration. The isopropanol precipitated protein concentrate from Medicago contained less protein and more ash than the heat fractionated preparation from Chenopodium. The biological value of the protein fraction obtained from Medicago, estimated on rats using the Thomas-Mitchell balance method, was 59. The biological value of the protein preparation from Chenopodium was low (36). The preparations obtained were mixed with soya bean meal, wheat gluten, bone-meat meal, fish meal, skim milk and whey in a protein ratio 1:1. In every case, except fish meal, the biological value of the mixtures was higher than that of each component separately. This improvement of the nutritive value can not be explained from the amino acid composition; possibly the lysine availability was low. White leaf protein can, with advantage, supplement other food proteins.     

Whole-grain corn tortilla prepared using an ecological nixtamalisation process and its impact on the nutritional value

Corn tortillas are produced using the traditional nixtamalisation process (TP). Nevertheless, one of the greatest problems that the tortilla industry faces is the high level of losses of solids. The aim of this research was to evaluate the nutritional value of a whole-grain tortilla, produced using an ecological process (EP). In the EP corn was cooked at 90 °C with 1.8% (w/w) calcium sulphate. The grains were steeped, washed and grounded to obtain the masa, which was baked to produce tortillas. Also, tortillas were prepared using the TP and following the same steps as those used in the EP, except that 1.0% (w/w) of calcium hydroxide was used. The tortillas from EP retained 14.05, 6.03, and 54.02% more fat, protein and fibre than tortillas produced by the TP. The PER value of rats fed whole-grain tortillas (1.81) was not different from that of rats fed the traditional tortillas (1.85).     

野生和人工栽培羊肚菌营养价值对比分析

为全面比较野生和人工栽培羊肚菌的营养价值,以晋中、大同人工栽培羊肚菌以及南充、丽江野生羊肚菌为样品,采用国家或行业标准方法对4类样品中的基本营养成分、矿物质元素、维生素和氨基酸含量进行了测定.利用营养质量指数、氨基酸评分、化学评分、必需氨基酸指数、生物价和营养指数等指标对野生和人工栽培羊肚菌的营养价值进行了分析和对比....     

饲用乳制品及其副产品的加工技术与营养价值

介绍了饲用乳制品及其加工副产品的加工技术,以及乳粉、酪蛋白、乳清粉、乳清蛋白、代乳粉等产品的营养成分和营养价值。     

诺丽酵素抗氧化性能与蛋白质营养价值评价研究

对3种不同发酵时间的诺丽酵素体外抗氧化能力、氨基酸的含量以及蛋白质营养评价进行研究,结果表明：随着发酵时间的 延长,诺丽酵素中总酚含量有轻微上升;3种酵素均具有抗氧化能力,且均表现出显著的浓度依赖性（P＜0.05）,发酵时间长短对其影 响不明显（P＞0.05）;随着发酵时间的延长,蛋白质含量有轻微下降,3种酵素均检测出16种常见蛋白氨基酸和γ-氨基丁酸（GABA）, 半胱氨酸（Cys）未检出,GABA含量随着发酵时间的延长有所上升,3种酵素中必需氨基酸含量丰富;9种必需氨基酸得分（AAS）均＞ 100%,比值系数分（SRC）均＞55,单从蛋白质营养价值来说,从高到低依次为：发酵360 d诺丽酵素＞发酵540 d诺丽酵素＞发酵720 d 诺丽酵素。     

黄鳞多孔菌营养成分分析及营养价值评价

以云南黄鳞多孔菌为原料,分析黄鳞多孔菌的营养成分,对其营养价值进行分析评价。结果表明:黄鳞多孔菌营养成分丰富,蛋白质、粗脂肪、粗纤维、总糖含量分别为2.45、0.22、1.40、61.30 g/100 g,含有钾、磷、钠、硒、钙、铁、锌等多种矿质元素和VB1、VB2。黄鳞多孔菌中包含16种氨基酸,7种人体必需氨基酸,氨基酸总含量为1829 mg/100 g,必需氨基酸占总氨基酸含量的41.61%,氨基酸评分(AAS)、化学评分(CS)、必需氨基酸指数(EAAI)、生物价(BV)、营养指数(NI)分别为68.00、60.00、81.69、77.34、2.00。药用氨基酸占氨基酸总含量的67.14%。黄鳞多孔菌是一种高营养价值的食用菌,具有良好的开发利用前景。      

Effects of fertilization and other agronomic measures on nutritional quality of crops

Crops, as the basic source of essential substances and nutrients, do not always contain sufficient amounts of these essential nutrients to meet dietary requirements. In this review paper, we discussed the effects of fertilization and other agronomic measures on the nutritional quality of cereal, oilseed and protein crops, tuber plants and vegetables. Research indicates that application of N, P, K and S fertilizers generally increases crop yield as well as nutritional quality. For example, fertilizer increased protein concentration in cereals and pulses, oil concentration in oilseed crops, starch concentration in tubers, and concentration of essential amino acids and vitamins in vegetables. However, excessive fertilizer application, especially N fertilizer, can result in undesirable changes such as increases in nitrate, titratable acidity and acid to sugar ratio, while decreasing the concentration of vitamin C, soluble sugar, soluble solids, and Mg and Ca in some crops. Other agronomic measures, such as tillage and crop rotation, organic farming, soil moisture management, and crop breeding and genetic engineering can also have a large effect on food crop quality, though the potential benefits of these measures for improving crop quality has not been fully exploited. Research literature on this subject suggests that more information is needed in order to achieve an increase in the concentration of essential microelements, prevent accumulation of toxic levels of elements such as Cu, Mo, Zn, Ni, Se and nitrate, and other dangerous or toxic substances and elements in crops. Copyright © 2007 Society of Chemical Industry     

微藻营养价值及其在水产生物营养强化中的应用

微藻营养丰富,易于大规模培养,生产成本低,投喂方便,而且能够净化调节养殖水体,作为鱼、虾、蟹、贝类等水产生物的饵料,具有无可替代的作用。本文就微藻中蛋白质、碳水化合物、脂类、色素、维生素和矿物质等主要营养成分的研究进展,以及微藻作为生物饵料在水产生物营养强化中的应用进行综述,以期为水产生物营养学研究与生物饵料的应用提供参考。