Preparation of biological fish silage and its effect on the performance and meat quality characteristics of quails (Coturnix coturnix japonica)

The aim of the present study was to produce fish silage by lactic acid fermentation and evaluate its use in feeding of quails (Coturnix coturnix japonica). An oven-dried mixture of fish silage and soybean meal (1:1 w/w) was used to prepare the diets with different levels of inclusion (0, 10, 20 and 30%) and evaluate its effect on the performance and meat quality of 160 quails. The inclusion level did not affect the growth and feed conversion ratio. The carcass yield (70.3%) and sensory quality of breast meat were not significantly different among the treatments (p>0.05). However, the concentration of unsaturated fatty acids such as oleic (C18:1n9C), linoleic (C18:2n6C), linolenic (C18:3n3), arachidonic (C20:4n6), cis eicosapentaenoic (C20:5n3) and cis docosahexaenoic (C22:6n3) increased in quail breast meat with the inclusion of fish silage:soybean mixture in the diet (p<0.05). Fish silage and its use in quail diets could offer a good alternative for fish waste utilization as feedstuff component for the improvement of fatty acid composition in its breast meat.

Desarrollo de una fórmula médica a partir de un concentrado proteínico de garbanzo (Cicer arietinum) / Development of a feeding formula from a protein concentrate of chick-pea (Cicer arietinum)

A medical formula was developed from a chick-pea (Cicer arietinum) protein concentrate obtained by ultrafiltration (67.8 per cent of protein). Additionally sucrose, methionine, milk flavor, and mixtures of corn and coconut oils, vitamins and minerals were used, to perform FAO/WHO standards. All ingredients were blended in water to 50 degrees C, and the mixture was spray-dried with a Spray-drier using inlet and outlet air temperatures of 170 and 90 degrees C respectively. The nutritive value of the formula was evaluated with the Net Protein Ratio (NPR), Nitrogen Utilization (NU) and both relatives values to casein ANRC (R-NPR and R-NU). The proximal analysis of the infant formula was: protein 16.0 per cent (with 4.9 g/16 g N of reactive lysine), fat 25.8 per cent , moisture 4.0 per cent , ash 3.2 per cent and carbohydrates 51.0 per cent . The values of NPR, R-NPR, NU and R-NU were 3.95, 83.6, 3.55 and 82.5 respectively. This results shown the chick-pea protein concentrate, potencially utilizable as an ingredient in the formulas for medical purposes

Obtención de un concentrado proteínico de garbanzo (Cicer arietinum) por ultrafiltración / Obtention of protein concentrate chickpea (Cicer arietinum) by ultrafiltration

Se obtuvo un concentrado proteínico de garbanzo (Cicer arietinum) a partir de sus extractos acuosos. Los parámetros de extracción de proteínas objeto de estudio fueron la relación harina: agua y el pH. Los solidos de los extractos acuosos se concentraron en una umidad de ultrafiltración tamaño piloto Romicon HF1/2SSS, equipada con cartucho de fibra hueca, con membranas de peso molecular nominal de 50,000 daltones. Los sólidos concentrados por ultrafiltración se secaron por asperción, y el producto obtenido presentó la siguiente composición expresada en g/100 g: proteína, 67.8 con 4.9 g/16 g N de lisina reactiva; lípidos, 17.3; carbohidratos, 10.0; y cenizas, 4.9 (en base seca). El índice de solubilidad de nitrógeno fue de 93 y el color por Hunter de L=86.8