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

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**44%* 39%* 3%*Figure 2. 3 - Schematic representation of the dry mill<strong>in</strong>g of corn. * Typical f<strong>in</strong>al product yields.** Approximately 10 L of ethyl alcohol are produced from 1 bushel (35.2 L) of corn kernels.31
Figure 2. 4 - Schematic representation of the mode of action of lipoxygenase dur<strong>in</strong>g lipidoxidation (Taylor <strong>and</strong> Morris 1983). a) Penta-1,4-cis-diene system with<strong>in</strong> l<strong>in</strong>oleic acid, b)Intermediate peroxy radical responsible for carotenoid pigments co-oxidation, c) hydroperoxide,the f<strong>in</strong>al product of the enzyme-catalyzed lipid oxidation.32
Page 1 and 2: Pigment Re
Page 3 and 4: ingredients. Furth
Page 5 and 6: Thanks to all my colleagues, friend
Page 7 and 8: 2.10.1 Enzymatic treatments .......
Page 9 and 10: LIST OF TABLESTable 3. 1 - Factors
Page 11 and 12: LIST OF FIGURESFigure 2. 1 - Molecu
Page 13 and 14: Ingredients commonly in</st
Page 15 and 16: CHAPTER - 2 LITERATURE REVIEW2.1 In
Page 17 and 18: leached when 5% of soy flour as LOX
Page 19 and 20: deep and fast glyc
Page 21 and 22: observed in ra<str
Page 23 and 24: Chylomicron constituents are remove
Page 25 and 26: Muscle growth in r
Page 27 and 28: 2.7.2 Corn gluten
Page 29 and 30: 2010). However, due to its imbalanc
Page 31 and 32: No differences in
Page 33 and 34: supplemented with 42% of a vegetabl
Page 35 and 36: Soybean seeds are the richest known
Page 37 and 38: 2.10.1.4 Bleaching
Page 39 and 40: 2.11 ConclusionInclusion of <strong
Page 41: 4.0%*68%* 5.6%* 12%* 3.5%* 6.5%*Fig
Page 45 and 46: 3.1 IntroductionThe characteristic
Page 47 and 48: many factors such as LOX source lev
Page 49 and 50: During the 12-week
Page 51 and 52: 3.2.3 Analytical methodsDry matter
Page 53 and 54: solution was generated by mix<stron
Page 55 and 56: 3.2.4 Statistical analysisData from
Page 57 and 58: Factors defined as
Page 59 and 60: chromatography). Relative amounts o
Page 61 and 62: After carotenoids are absorbed thro
Page 63 and 64: and ended up <stro
Page 65 and 66: Table 3. 2 - Experimental design us
Page 67 and 68: Table 3. 4 - Analysed proximate com
Page 69 and 70: Proximate composition (Analysed; dr
Page 71 and 72: Table 3. 7 - Lipoxygenase activity
Page 73 and 74: 18 1 0 -1 0 120 15 0 10 2519 -1 0 1
Page 75 and 76: Table 3. 10 - HPLC carotenoid profi
Page 77 and 78: Table 3. 12 - Retain</stron
Page 79 and 80: Table 3. 14 - Fillet carotenoid con
Page 81 and 82: Total yellow pigment(mg•kg -1 )25
Page 83 and 84: Figure 3. 4 - Growth curve of ra<st
Page 85 and 86: effects of dietary CGM and<
Page 87 and 88: soybean meal in a
Page 89 and 90: were randomly samp
Page 91 and 92: An aliquot (1 ml) of chloroform low
Page 93 and 94:
Retained nitrogen
Page 95 and 96:
significant (p
Page 97 and 98:
Values for all-trans astaxanth<stro
Page 99 and 100:
previous reports where colour attri
Page 101 and 102:
Proximate composition (analysed), d
Page 103 and 104:
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 135 and 136:
Effects of
Page 137 and 138:
Effects of
Page 139 and 140:
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 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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