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

More documents

Recommendations

Info

Table 3. 13 - Proximate composition of the carcass of ra<strong>in</strong>bow trout a (IBW=132 g fish -1 ) fedexperimental diets for 12 weeksDietNutrient b 1 2 3Moisture 62.7 ± 0.1 c 64.0 ± 0.2 a 63.2 ± 0.0 bCrude prote<strong>in</strong> 16.9 ± 0.2 a 17.0 ± 0.0 a 16.1 ± 0.2 bLipid 18.4 ± 0.2 a 16.7 ± 0.0 b 18.7 ± 0.2 aAsh 2.3 ± 0.1 2.4 ± 0.3 1.9 ± 0.0Gross energy (kJ kg -1 ) 11.2 ± 0.0 a 10.6 ± 0.1 b 11.2 ± 0.1 aa Initial carcass composition: 68% moisture, 15.7% crude prote<strong>in</strong>, 13.7% lipid, 2.3% ash, 9.0kJ·kg -1 gross energy. b As a percentage of dry matter, otherwise <strong>in</strong>dicated.67
Table 3. 14 - Fillet carotenoid concentration <strong>and</strong> colour attributes from ra<strong>in</strong>bow trout a (IBW=132g fish -1 ) fed experimental diets for 12 weeksDiet1 2 3Carotenoid concentration <strong>in</strong> fillets (mg kg -1 , dry matter basis) bAll-trans astaxanth<strong>in</strong> 6 ± 0.5 a 3 ± 0.5 b 0.4 ± 0.4 cAll-trans lute<strong>in</strong> nd c nd ndAll-trans zeaxanth<strong>in</strong> nd nd ndAll-trans β-cryptoxanth<strong>in</strong> nd nd ndAll-trans β-carotene nd nd ndFillet colour attributes dL* 41 ± 1 b 40 ± 1 b 45 ± 2 aa* 9.9 ± 1.3 a 9.6 ± 0.7 a 2.0 ± 0.6 bb* 13.4 ± 0.5 a 12.8 ± 1.0 a 7.8 ± 1.2 bH° ab 54 ± 3 b 53 ± 0 b 76 ± 4 aC* 16.6 ± 1.2 a 16.0 ± 1.2 a 8.1 ± 1.3 ba Initial fillet carotenoid concentration: Astaxanth<strong>in</strong> = nd; Lute<strong>in</strong> = nd; Zeaxanth<strong>in</strong> = nd; β-cryptoxanth<strong>in</strong> = nd; β-carotene = nd. Initial fillet colour attributes: L* = 46; a* = 1.3; b* = 4.8;H° ab = 76; C* = 5.0. b Data are mean ± st<strong>and</strong>ard deviation (n=2 tanks, means of 5 <strong>in</strong>dividuals pertank). c Not detected. d Data are mean ± st<strong>and</strong>ard deviation (n=2 tanks, 5 <strong>in</strong>dividuals per tank,means of six read<strong>in</strong>gs on each fillet). nd = not detected.68
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 and 42: 4.0%*68%* 5.6%* 12%* 3.5%* 6.5%*Fig
Page 43 and 44: Figure 2. 4 - Schematic representat
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: Table 3. 12 - Retain</stron
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
show all

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

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?