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

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Salvador, A.M., Alonso-DamiaÌ•n, A., Choubert, G., Milicua, J.C.G., 2009. Impact of differentdietary phospholipid levels on cholesterol <strong>and</strong> canthaxanth<strong>in</strong> lipoprote<strong>in</strong>’s serum transport<strong>and</strong> muscle deposition <strong>in</strong> ra<strong>in</strong>bow trout. J. Agric. Food Chem. 57, 2016-2021.Santra, M., Rao, V.S., Tamhankar, S.A., 2003. Modification of AACC procedure for measur<strong>in</strong>g(beta)-carotene <strong>in</strong> early generation durum wheat. Cereal Chem. 80, 130.Sasse, C.E. <strong>and</strong> Baker, D.H., 1973. Availability of sulfur am<strong>in</strong>o acids <strong>in</strong> corn <strong>and</strong> corn glutenmeal for grow<strong>in</strong>g chicks. J. Anim. Sci. 37, 1351-1355.Saunders, J.A., Rosentrater , K.A., Krishnan, P.G., 2008. Potential bleach<strong>in</strong>g techniques for corndistillers gra<strong>in</strong>s. J. Food Technol. 6, 242-252.Schiedt, K., Leuenberger, F., Vecchi, M., Gl<strong>in</strong>z, E., 1985. Absorption, retention <strong>and</strong> metabolictransformations of carotenoids <strong>in</strong> ra<strong>in</strong>bow trout, salmon <strong>and</strong> chicken. Pure Appl. Chem. 57,685-692.Shi, X. <strong>and</strong> Chen, F., 1997. Stability of lute<strong>in</strong> under various storage conditions. Nahrung 41, 38-41.Shukla, R. <strong>and</strong> Cheryan, M., 2001. Ze<strong>in</strong>: the <strong>in</strong>dustrial prote<strong>in</strong> from corn. Industrial Crops <strong>and</strong>Products 13, 171-192.S<strong>in</strong>gh, S., Johnson, L., Pollak, L., Fox, S., Bailey, T., 1997. Comparison of laboratory <strong>and</strong> pilotplantcorn wet-mill<strong>in</strong>g procedures. Cereal Chem. 74, 40-44.153
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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
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Table 4. 4 - Retain</strong
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Table 4. 5 - Pigment</stron
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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 and 158: Fauconneau, B., Andre, S., Chmaitil
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: Peter, C.M., Han, Y., Bolin
Page 167: Ytrestoyl, T., Struksnæs, G., Kopp
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