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

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Gökmen, V., Serpen, A., Atli, A., Köksel, H., 2007. A practical spectrophotometric approach forthe determ<strong>in</strong>ation of lipoxygenase activity of durum wheat. Cereal Chem. 84, 290.Hardy, R.W., Torrissen, O.J., Scott, T.M., 1990. Absorption <strong>and</strong> distribution of 14C-labeledcanthaxanth<strong>in</strong> <strong>in</strong> ra<strong>in</strong>bow trout (Oncorhynchus mykiss). Aquaculture 87, 331-340.Henmi, H., Hata, M., Hata, M., 1989. Astaxanth<strong>in</strong> <strong>and</strong>/or canthaxanth<strong>in</strong>-actomyos<strong>in</strong> complex <strong>in</strong>salmon muscle. Bull. Chem. Soc. Jpn. 55, 1583-1589.Henmi, H., Iwata, T., Hata, M., Hata, M., 1987. Studies on the carotenoids <strong>in</strong> the muscle ofsalmons, I. Intracellular distribution of carotenoids <strong>in</strong> the muscle. Tohoku J. Agr. Res. 37,101-111.Ishida, B.K. <strong>and</strong> Bartley, G.E., 2005. Carotenoids: Chemistry, sources, <strong>and</strong> physiology. In:Caballero, B., Allen, L., Prentice, A. (Eds.), Encyclopedia of Human Nutrition, 2nd Ed.Elsevier, Oxford, U.K., pp. 330-338.Jackson, H., Braun, C., Braun, C., Ernst, H., 2008. The chemistry of novel xanthophyllcarotenoids. Am J Cardiol. 101, 50D-57D.Jaren-Galan, M. <strong>and</strong> M<strong>in</strong>guez-Mosquera, M., 1999. Effect of pepper lipoxygenase activity <strong>and</strong>its l<strong>in</strong>ked reactions on pigments of the pepper fruit. J. Agric. Food Chem. 47, 4532-4536.Ji, Y.F., Zuo, L.F., Wang, F.F., Li, D.F., Lai, C., 2012. Nutritional value of 15 corn gluten mealsfor grow<strong>in</strong>g pigs: chemical composition, energy content <strong>and</strong> am<strong>in</strong>o acid digestibility. ArchTierernahr 66, 283-312.147
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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
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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
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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 and 156: Choubert, G., Cravedi, J., Laurenti
Page 157: Fauconneau, B., Andre, S., Chmaitil
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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