Pigment Reduction in Corn Gluten Meal and Its Effects on Muscle ...

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de Francesco, M., Parisi, G., Medale, F., Lupi, P., Kaushik, S.J., Poli, B.M., 2004. Effect of longtermfeed<strong>in</strong>g with a plant prote<strong>in</strong> mixture based diet on growth <strong>and</strong> body/fillet quality traitsof large ra<strong>in</strong>bow trout (Oncorhynchus mykiss). Aquaculture 236, 413-429.De Gracia, M., Owen, F., Lowry, S., 1989. <strong>Corn</strong> gluten meal <strong>and</strong> blood meal mixture for dairycows <strong>in</strong> midlactation. J Dairy Sci 72, 3064-3069.Dem<strong>in</strong>g, D.N. <strong>and</strong> Erdman, W., 1999. Mammalian carotenoid absorption <strong>and</strong> metabolism. PureAppl. Chem. 71, 2213-2223.Dowd, M.K., 2003. Improvements to laboratory-scale maize wet-mill<strong>in</strong>g procedures. IndustrialCrops <strong>and</strong> Products 18, 67-76.Dumas, A., France, J., Bureau, D.P., 2007. Evidence of three growth stanzas <strong>in</strong> ra<strong>in</strong>bow trout(Oncorhynchus mykiss) across life stages <strong>and</strong> adaptation of the thermal-unit growthcoefficient. Aquaculture 267, 139-146.Eckhoff, S.R., Du, L., Yang, P., Rausch, K.D., Wang, D.L., Li, B.H., Tumbleson, M.E., 1999.Comparison between alkali <strong>and</strong> conventional corn wet-mill<strong>in</strong>g: 100-g procedures. CerealChem. 76, 96-99.Eckhoff, S., S<strong>in</strong>gh, S., Zehr, B., Rausch, K., Fox, E., Mistry, A., Haken, A., Niu, Y., Zou, S.,Buriak, P., 1996. A 100-g laboratory corn wet-mill<strong>in</strong>g procedure. Cereal Chem. 73, 54-57.FAO (Food <strong>and</strong> Agriculture Organization of the United Nations). 2012. The state of worldfisheries <strong>and</strong> aquaculture. Rome, Italy.145
Fauconneau, B., Andre, S., Chmaitilly, J., Le Bail, P.Y., Krieg, F., Kaushik, S.J., 1997. Controlof skeletal muscle fibres <strong>and</strong> adipose cells size <strong>in</strong> the flesh of ra<strong>in</strong>bow trout. Journal of FishBiology 50, 296-314.Frankel, E.N., 2005. Lipid Oxidation. The Oily Press, Bridgwater, Engl<strong>and</strong>. 470 pp.Funaba, M., Matsumoto, C., Matsuki, K., Gotoh, K., Kaneko, M., Iriki, T., Hatano, Y., Abe, M.,2002. Comparison of corn gluten meal <strong>and</strong> meat meal as a prote<strong>in</strong> source <strong>in</strong> dry foodsformulated for cats. Am J Vet Res 69, 1247-1251.Furr, H.C. <strong>and</strong> Clark, R.M., 1997. Intest<strong>in</strong>al absorption <strong>and</strong> tissue distribution of carotenoids. J.Nutr. Biochem. 8, 364-377.Galitsky, C., Worrell, E., Ruth, M., 2003. Energy efficiency improvement <strong>and</strong> cost sav<strong>in</strong>gopportunities for the corn wet mill<strong>in</strong>g <strong>in</strong>dustry. An energy star guide for energy <strong>and</strong> plantmanagers. University of California, Berkeley. USA.Gawienowski, M., Eckhoff, S., Yang, P., Rayapati, P., B<strong>in</strong>der, T., Brisk<strong>in</strong>, D., 1999. Fate ofmaize DNA dur<strong>in</strong>g steep<strong>in</strong>g, wet-mill<strong>in</strong>g, <strong>and</strong> process<strong>in</strong>g. Cereal Chem. 76, 371-374.Gél<strong>in</strong>as, P., Poitras, E., McK<strong>in</strong>non, C.M., Mor<strong>in</strong>, A., 1998. Oxido-reductases <strong>and</strong> lipases asdough-bleach<strong>in</strong>g agents. Cereal Chem. 75, 810-814.Gökmen, V., Bahceci, S., Acar, J., 2002. Characterization of crude lipoxygenase extract fromgreen pea us<strong>in</strong>g a modified spectrophotometric method. Eur. Food Res. Technol. 215, 42-45.146
Page 1 and 2:
Pigment Re
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ingredients. Furth
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Thanks to all my colleagues, friend
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2.10.1 Enzymatic treatments .......
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LIST OF TABLESTable 3. 1 - Factors
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LIST OF FIGURESFigure 2. 1 - Molecu
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Ingredients commonly in</st
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CHAPTER - 2 LITERATURE REVIEW2.1 In
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leached when 5% of soy flour as LOX
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deep and fast glyc
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observed in ra<str
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Chylomicron constituents are remove
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Muscle growth in r
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2.7.2 Corn gluten
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2010). However, due to its imbalanc
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No differences in
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supplemented with 42% of a vegetabl
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Soybean seeds are the richest known
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2.10.1.4 Bleaching
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2.11 ConclusionInclusion of <strong
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4.0%*68%* 5.6%* 12%* 3.5%* 6.5%*Fig
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Figure 2. 4 - Schematic representat
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3.1 IntroductionThe characteristic
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many factors such as LOX source lev
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During the 12-week
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3.2.3 Analytical methodsDry matter
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solution was generated by mix<stron
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3.2.4 Statistical analysisData from
Page 57 and 58:
Factors defined as
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chromatography). Relative amounts o
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After carotenoids are absorbed thro
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and ended up <stro
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Table 3. 2 - Experimental design us
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Table 3. 4 - Analysed proximate com
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Proximate composition (Analysed; dr
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Table 3. 7 - Lipoxygenase activity
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18 1 0 -1 0 120 15 0 10 2519 -1 0 1
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Table 3. 10 - HPLC carotenoid profi
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Table 3. 12 - Retain</stron
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Table 3. 14 - Fillet carotenoid con
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Total yellow pigment(mg•kg -1 )25
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Figure 3. 4 - Growth curve of ra<st
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effects of dietary CGM and<
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soybean meal in a
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were randomly samp
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An aliquot (1 ml) of chloroform low
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Retained nitrogen
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significant (p
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Values for all-trans astaxanth<stro
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previous reports where colour attri
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Proximate composition (analysed), d
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Table 4. 2 - Growth performance of
Page 105 and 106: Table 4. 3 - Carcass chemical proxi
Page 107 and 108: Table 4. 4 - Retain</strong
Page 109 and 110: Table 4. 5 - Pigment</stron
Page 111 and 112: Table 4. 6 - Colour attributes <str
Page 113 and 114: FiguresFigure 4. 1 - Growth curves
Page 115 and 116: Figure 4. 3 - Muscle colour attribu
Page 117 and 118: the effects of dietary reduced-caro
Page 119 and 120: astaxanthin deposi
Page 121 and 122: After steeping, ke
Page 123 and 124: 0.9994 and 0.9999,
Page 125 and 126: under acidic and a
Page 127 and 128: oxidation within t
Page 129 and 130: colour difference usin</str
Page 131 and 132: TablesTable 5. 1 - Analyzed proxima
Page 133 and 134: Effects of
Page 141 and 142: Data are mean (n=2).a Steepwater pH
Page 143 and 144: CHAPTER - 6 GENERAL DISCUSSIONCurre
Page 145 and 146: significant reduction in</s
Page 147 and 148: Reduction of pigme
Page 149 and 150: though wheat gluten meal conta<stro
Page 151 and 152: BibliographyAas, G.H., Storebakken,
Page 153 and 154: Bjerkeng, B., Hatlen, B., Wathne, E
Page 155: Choubert, G., Cravedi, J., Laurenti
Page 159 and 160: Johnston, I., Li, X., Vieira, V., N
Page 161 and 162: Li, M.H., Oberle, D.F., Lucas, P.M.
Page 163 and 164: Peter, C.M., Han, Y., Bolin
Page 165 and 166: Skonberg, D.I., Hardy, R.W., Barrow
Page 167: Ytrestoyl, T., Struksnæs, G., Kopp
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