Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

More documents

Recommendations

Info

1 st WorkshopXIII International Feed Technology Symposium41. Yang, W.Z., Beauchemin, K.A.: Altering physically effective fiber intakethrough forage proportion and particle length: digestion and milk production.J. Dairy Sci. 90 (2007a), 3410-3421.42. Yang, W.Z., Beauchemin, K.A.: Physically effective fiber: Method ofdetermination and effects on chewing, ruminal acidosis, and digestion by dairycows. J. Dairy Sci. 89 (2006), 2618-2633.229
1 st WorkshopXIII International Feed Technology SymposiumTHE POSSIBILITY OF USING SUGAR BEET MOLASSES,AFTER OSMOTIC DEHYDRATION OF APPLE, AS ACOMPONENT OF ANIMAL FEEDLjubinko Lević 1 , Jovanka Lević 2 , Gordana Koprivica 1 , Nevena Mišljenović 1 , SlavicaSredanović 21 Tehnološki fakultet, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia2 Institute for food technology, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaABSTRACTThe paper examined the chemical composition of sugar beet molasses, before and afterthe osmotic dehydration of apple, to its possible use as component in the production offood for animals. Within the experiment, the osmotic dehydration of apple in the sugarbeet molasses at a temperature of 55 º C and atmospheric pressure was performed. Drymatter content in apple was increased from 13.58% to 52.3%. During the experimentalwork, dry matter content, contents of sugar and some minerals (K, Na, Ca and Mg) inmolasses before the process and after 1, 3 and 5 hours of immersion, were determinated.The results of this paper indicate that, during the osmotic dehydration, sugar beetmolasses do not decrease in quality, moreover its enriched with some elements, and canbe used as a component of food for animals. In this way, sugar beet molasses, as highquality raw material, could be used in two different technological process.Key words: sugar beet molasses, osmotic dehydration, food for animals, appleINTRODUCTIONSugar beet molasses is a concentrated liquid extract that is a by-product of sugarrefining. Molasses has a high content of solids (around 80%) and contains, in average,51% saccharose, 1% rafinose, 0.25% glucose and fructose, 5% proteins, 6% betaine,1.5% nucleosides, purine and pyramidine bases, organic acids and bases and pectines[9].Molasses contains, in very small amounts (about 0.02%), amides, ammonia salts andnitrates. Of all amino acids, the most common is glutamic acid - about half of the totalamount of amino acids. In the molasses there is the oxalic acid (0.01%), oxyglutic acid,lactic (0.5%), saccharic acid, humic acid, arabic acid and gliceric acid [2].Apart from these ingredients, sugar beet molasses is a significant source of numerousmicronutrients (vitamins and minerals), especially K, Ca, Na and Mg. Speciallyimportant is the fact that all mineral components of molasses are in the dissolved stateand that the potassium is in much greater quantity than all other cations with share of75% [9].In addition to these minerals, in the molasses are also small quantities of the followingelements expressed in mg / kg: Co = 0.59, B = 3.0, Fe = 115.0, Cu = 4.9, Mn = 18.0, Mo= 0.20 and Zn = 34.0.230
Page 2 and 3:
1 st WorkshopXIII International Fee
Page 4 and 5:
Page 6 and 7:
Page 8 and 9:
Page 10 and 11:
Page 12 and 13:
Page 14 and 15:
Page 16 and 17:
Page 18 and 19:
Page 20 and 21:
Page 22 and 23:
Page 24 and 25:
Page 26 and 27:
Page 28 and 29:
Digestibility (%)1 st WorkshopXIII
Page 30 and 31:
Page 32 and 33:
Page 34 and 35:
Page 36 and 37:
Page 38 and 39:
Page 40 and 41:
Page 42 and 43:
Page 44 and 45:
Page 46 and 47:
Page 48 and 49:
Page 50 and 51:
Page 52 and 53:
Page 54 and 55:
Page 56 and 57:
Page 58 and 59:
Page 60 and 61:
Page 62 and 63:
Page 64 and 65:
Page 66 and 67:
Page 68 and 69:
Page 70 and 71:
Starch disappearance (%)1 st Worksh
Page 72 and 73:
Page 74 and 75:
Page 76 and 77:
Page 78 and 79:
Page 80 and 81:
Page 83 and 84:
Page 85 and 86:
Page 87:
Page 90 and 91:
Page 92 and 93:
Page 94:
Page 97 and 98:
Page 99 and 100:
Page 101 and 102:
Page 103 and 104:
Page 105 and 106:
Page 107 and 108:
X Axis Title1 st WorkshopXIII Inter
Page 109 and 110:
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Page 117 and 118:
Page 119 and 120:
Page 121 and 122:
dehulledhulledFusarium spp.Alternar
Page 123 and 124:
Page 125 and 126:
Page 127 and 128:
Page 129 and 130:
Page 131:
Page 134 and 135:
Page 136 and 137:
Page 138 and 139:
Page 140 and 141:
Page 142 and 143:
Page 144 and 145:
Page 146 and 147:
Page 148 and 149:
Page 150 and 151:
Page 152 and 153:
Page 154 and 155:
Page 156 and 157:
Page 158 and 159:
Page 160 and 161:
Page 162 and 163:
Page 164 and 165:
Page 166 and 167:
Page 168 and 169:
Page 170 and 171:
Page 172 and 173:
Page 174 and 175:
Page 176 and 177:
Page 178 and 179:
Page 180 and 181: 1 st WorkshopXIII International Fee
Page 196 and 197: Ash content, %1 st WorkshopXIII Int
Page 204: 1 st WorkshopXIII International Fee
Page 209 and 210: conversion of food (kg)1 st Worksho
Page 240: 1 st WorkshopXIII International Fee
Page 265 and 266: production of fat correctedmilk 3,5
Page 281 and 282:
Page 283 and 284:
Page 285 and 286:
Page 287 and 288:
Page 289 and 290:
Page 291 and 292:
Page 293 and 294:
Page 295 and 296:
Page 297 and 298:
Page 299 and 300:
Page 301 and 302:
Page 303 and 304:
Page 305 and 306:
Page 307 and 308:
Page 309 and 310:
Page 311 and 312:
Page 313 and 314:
Page 315 and 316:
Page 317 and 318:
Page 319 and 320:
Page 321 and 322:
Page 323 and 324:
kg feed/kg body weignt1 st Workshop
Page 325 and 326:
Page 327 and 328:
Page 329 and 330:
Page 331 and 332:
Page 333 and 334:
Page 335 and 336:
Page 337 and 338:
Page 339 and 340:
Page 341 and 342:
Page 343 and 344:
Page 345:
show all

Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

Create successful ePaper yourself

Delete template?

Save as template?