[Fatty acids in sardine canned in tomato sauce from different fishing areas of the Mexican Pacific]. / Acidos grasos en sardina en salsa de tomate de diferentes zonas pesqueras del Pacifico mexicano.

Numerous investigations have pointed out the importance that the fatty acids have in the process health-illness, and that the marine resources are excellent sources of the series omega 3 and omega 6. In Mexico, the sardine is a product of marine origin of wide consumption due to its high readiness and low cost. The objective of the present study was to determine the fatty acids profile (FA) in sardine canned in tomato sauce coming from different fishing areas (A) of the Mexican Pacific. There were randomly obtained 8 commercial mark (5 cans of each mark) of sardine canned in tomato sauce; they were classified in sardine of South Baja California Sur (A1), Sonora (A2) and Sinaloa (A3). The samples without draining were liquified and thereafter were obtained the methyl esters of fatty acids that were analyzed by gas chromatography with a flame ionization detector. In all the areas they were identified and quantified as 3 FA omega 3 (linolenic, EPA and DHA) and 2 AG omega 6 (linoleic and arachidonic); this source is rich in FA monounsaturated and also presents a considerable quantity of trans FA (18:1n9t and 18:2n6t). The DHA was the most abundant AG in all the areas (3064-4704 mg/100 g); finally, the relationships omega 3/omega 6 were from 3.5 (A1) up to 8.9 (A3). In conclusion, sardine canned in tomato sauce of the mexican Pacific is a rich food in omega-3 and omega-6 FA, independently of the processing area.

[Fatty acids of the tuna of different fishing areas of the Mexican Pacific, canned in oil and water]. / Acidos grasos del atún de diferentes zonas pesqueras del Pacífico mexicano, en aceite y agua.

A direct relationship exists between the state of health and the diet, and inside this some components, such as the fatty acids (FA), influence mostly in the prevention of certain illnesses (coronary heart disease, hypertension, rheumatoid arthritis, inflammatory answer, and arterial pressure). One of the main sources of essential FA are the marine products; the tuna is a marine food of wide consumption in Mexico due its readiness and low cost. The objective of this work was to determine the profile of fatty acids (FA) in tuna canned in oil and in water coming from three fishing areas of the Mexican Pacific. There were randomly obtained 7 oil-tuna commercial marks (AA) and 5 water- tuna (AW) coming from the next fishery areas: Baja California Sur (L1), Colima (L2) and Mazatlán (L3). The samples without draining were liquefied and thereafter it was obtained the methyl esters of fatty acids that were analyzed by gas chromatography with a flame ionization detector. In all the areas were identified 20 FA (mg/100 g); three AG omega 3 (EPA, DHA and linolenic) and two omega 6 (linoleic and arachidonic). In the AA of the three areas the most abundant saturated FA were estearric and palmitic acids, the most abundant monounsaturated fatty acid was the cis-vaccenic, followed by the oleic acid. The behavior of those omega 3 in the AA of the three areas were similar: with the less quantity was the linolenic acid (447-755), continued by the EPA (979-1323) and finally high concentrations of DHA (1862-3327). In the AW the DHA was the most abundant fatty acid in all the areas (1086-4456), the most abundant monounsaturated fatty acid was the palmitic (640-3809). It was observed the presence of trans fatty acids in high quantities in AW: linolelaidic (1394-1495) and elaidic (377-1234). The relationship omega 3/omega 6 in the AA was similar in L1 and L2, and lower in L3; in AW was higher in L2 and L3. In conclusion, evident variation exists in the content of FA among areas; it could be considered that the AA of L3 and AW of L2 as the richest in omega-3 and omega-6 FA. In general, the tuna in water is a richer food in FA omega 3 and omega 6 that the tuna in oil, independently of the fishery area.

Vitaminas y minerales de sardina en salsa de tomate, colectada en las zonas pesqueras del Pacífico mexicano / Vitamins and minerals from sardine in tomato sauce, from the Mexican Pacific fish zones

Sardine is a sea food widely consumed in Mexico due to it's abundance and very low price. Its content in vitamins, minerals and chemical composition were evaluated in its canned presentation in tomato sauce. Samples proceeded from 3 fishery areas of the Mexican Pacific: (L1) Baja California Sur, (L2) Sonora and (L3) Sinaloa. The proximal chemical analysis was carried out by the AOAC methods; mineral content (Ca, Mg, Na, K, Fe, Zn, Cu, Cd, Cr, Pb) was determined by atomic absorption spectrophotometry and vitamins A, B1, B2 and niacin were quantified by HPLC. Results showed a high moisture content from 69 to 82, ether extract ranged between 7.8 (L2) and 10.2 (L3) and crude protein content between 10.6 (L3) and 14.6 (L1). Vitamin A (IU/100 g) was similar for all samples: L1 (63-66); thiamin (mg/100 g) was high in L1 (0.13) and low in L3 (0.09); riboflavin was high in L1 (0.15) and showed values of 0.13 for both L2 and L3; niacin content was high in all samples: L1 (2.24), L2 (1.48) and L3 (1.75). Minerals were abundant (mg/100 g) in Na, K, and P; L1 showed a great variation for Na (363-636) compared with L2 and L3 (250); K was very variable among the samples: L1 (597), L2 (100) and L3 (57). Phosphorous and magnesium had small variations: P (229, 243 and 212) and Mg (28, 23 and 23) for L1, L2 and L3. Iron was more abundant in L1 (5.5) and L3 (4.3); Zn was higher in L2 (3.4) and similar in L1 (2.5) and L3 (2.2). Copper showed a great variation in L2 (0.21-0.48) but the averages were similar (0.37, 0.35, 0.33, for L1, L2 and L3 respectively). Finally, heavy metal content was lower than 0.002 mg/100 g. In conclusion, there are some variation in Ca, Na, K, thiamin and niacin content in canned sardine with tomato sauce, depending upon the fishing area.

[Vitamins and minerals from sardine in tomato sauce, from the Mexican Pacific fish zones]. / Vitaminas y minerales de sardina en salsa de tomate, colectada en las zonas pesqueras del Pacífico mexicano.

Sardine is a sea food widely consumed in Mexico due to it's abundance and very low price. Its content in vitamins, minerals and chemical composition were evaluated in its canned presentation in tomato sauce. Samples proceeded from 3 fishery areas of the Mexican Pacific: (L1) Baja California Sur, (L2) Sonora and (L3) Sinaloa. The proximal chemical analysis was carried out by the AOAC methods; mineral content (Ca, Mg, Na, K, Fe, Zn, Cu, Cd, Cr, Pb) was determined by atomic absorption spectrophotometry and vitamins A, B1, B2 and niacin were quantified by HPLC. Results showed a high moisture content from 69 to 82%, ether extract ranged between 7.8% (L2) and 10.2% (L3) and crude protein content between 10.6% (L3) and 14.6% (L1). Vitamin A (IU/100 g) was similar for all samples: L1 (63-66); thiamin (mg/100 g) was high in L1 (0.13) and low in L3 (0.09); riboflavin was high in L1 (0.15) and showed values of 0.13 for both L2 and L3; niacin content was high in all samples: L1 (2.24), L2 (1.48) and L3 (1.75). Minerals were abundant (mg/100 g) in Na, K, and P; L1 showed a great variation for Na (363-636) compared with L2 and L3 (250); K was very variable among the samples: L1 (597), L2 (100) and L3 (57). Phosphorous and magnesium had small variations: P (229, 243 and 212) and Mg (28, 23 and 23) for L1, L2 and L3. Iron was more abundant in L1 (5.5) and L3 (4.3); Zn was higher in L2 (3.4) and similar in L1 (2.5) and L3 (2.2). Copper showed a great variation in L2 (0.21-0.48) but the averages were similar (0.37, 0.35, 0.33, for L1, L2 and L3 respectively). Finally, heavy metal content was lower than 0.002 mg/100 g. In conclusion, there are some variation in Ca, Na, K, thiamin and niacin content in canned sardine with tomato sauce, depending upon the fishing area.

[Vitamins and minerals in oil canned yellow fin tuna (Thunnus albacares), from the Mexican Pacific]. / Vitaminas y minerales del atún aleta amarilla (Thunnus albacares) del Pacífico mexicano enlatado en aceite.

Tuna is one of the most consumed sea food in Mexico due to it's abundance and low cost. The micronutrient content was evaluated in yellow fin tuna (Thunnus albacares) canned in vegetable oil (7 samples with 5 repetitions). Tuna proceed from different areas in the coast of the Pacific, Baja California Sur (L1), Mazatlan (L2) and Colima (L3). The approximate chemical analysis was carried out by the methods of AOAC; minerals (Ca, P, Mg, Na, K, Fe, Zn, Cu, Cd, Cr an Pb) by atomic absorption spectrophotometry and vitamins by HPLC. The percentage of moisture was among 65-75%, crude protein (12.6-16.4%) and ether extract, the fraction with most variation among locations, was (7.1-15.9%). Niacin was the most abundant vitamin (4.8-16.5 mg/100 g); mean Vitamin A (UI/100 g) in L1 and L2 was similar (36.5 and 36.2), and higher in L3 (42.0). The most abundant minerals were Na (136-552 mg/100 g) and K (78-221 mg/100 g), from this, the widest range of Na and K were found in L1, while L2 was for P. Ca (mg/100 g) showed different mean values between L1 (6.9) and L2 (12.7) and in L3 the range was extensive (3.4-21.8). Zn was low in L2 (0.2-0.4 mg/100 g) and higher in L3 (0.54-0.70 mg/100 g). Mg and Cu were the mineral with the narrowest range and with mean values similar among locations. Pb, Cd and Cr were not detected. The mineral with the highest variation among locations were Ca, Na and Zn; and among commercial brands were Fe, Na, K and Ca. Vitamin A, Cu and Mg showed the least variation between locations. It is concluded that the yellow fin tuna provides important amounts of ether extract, Na, K, P and niacin.

[Effect of various energy sources on the fermentation process of bovine colostrum]. / Efecto de diversos recursos energéticos sobre el proceso de fermentación del calostro bovino.

The present work consisted in evaluating the feasibility of utilizing different energy sources--corn, nixtamalized corn, sorghum and corn starch--in colostrum fermentation, by incorporating them in two different percentages, with and without the addition of acetic acid. The crude and true protein, ammonia, and dry matter content, as well as pH, total sugars, lactic acid, starches, dry matter digestibility, bacteriological count and gross energy, were studied. Results revealed that up to 10 days of fermentation, the most viable energy source was nixtamalized corn, and that the addition of acetic acid was not useful in colostrum preservation. The incorporation level of nixtamalized corn added to colostrum which rendered the best results, was that of 6.33%.

[Use of earthworms as a protein supplement in diets for rabbits]. / Uso de la lombriz de tierra como suplemento proteínico en dietas para conejos.

The purpose of the present study was to evaluate the nutritive value of earthworms as protein feed in rabbit rations. Earthworm meal was obtained from Eisenia foetida and Lumbricus rubellus. Its proximate chemical composition, amino acid composition and protein digestibility in vitro were determined. In addition, growing rabbits were fed a diet containing 30% of the total protein as earthworm meal, diet which was compared with a control diet containing soybean meal as protein feed. Both diets were isocaloric and isonitrogenous. Feed intake, weight gain, feed conversion and apparent digestibility were measured. Results showed high protein (50.86%) and fat (10.16%) contents, and low fiber percentage (2.67%). Amino acids content including the essential, and in vitro protein digestibility percentage were similar to fish and meat meals and higher than soybean meal. There were no differences in feed intake, weight gain and feed conversion. Apparent digestibility was 5.09% higher (P less than 0.05) with the diet containing earthworm meal than with the control diet. It was concluded that it is possible to substitute 30% of the protein in the diet of growing rabbits, with earthworm meal, without any adverse physiological effects. Similar results to those achieved when conventional protein supplements are used for rabbit rations, were obtained.

[Effect of the inoculation of the comestible fungus Pleurotus ostreatus on the chemical composition and digestibility of barley straw]. / Efecto de la inoculación del hongo comestible Pleurotus ostreatus en la composición química y digestibilidad de la paja de cebada.

The purpose of the present study was to determine whether incubation of the edible mushroom Pleurotus ostreatus in barley straw for 45 or 60 days, proved to be a means of increasing the nutritive value and digestibility of the straw for ruminant animals. In this respect, the following determinations were performed in untreated barley straw (control), and in incubated barley straw with the mushroom strain mentioned previously, for 45 or 60 days: pH, moisture, crude protein, ash, hemicellulose, cellulose, lignin, gross energy and in vitro digestibility of the dry matter. Results showed that crude protein percentage remained constant (p less than or equal to 0.05) in all treatments (means 2.67%), increasing the ash content of the straw incubated for 60 days. The hemicellulose and cellulose percentages diminished significantly (p less than or equal to 0.05) in the straw incubated for 45 or 60 days (16.74, 32.24, 17.43, 32.41% respectively) than in the control straw (24.54, 40.15%). The lignin percentages increased, although not significantly in the straw incubated for 45 or 60 days with respect to the control straw (8.36; 9.10, 9.06%, respectively). Energy values were lower for the straw incubated 45 or 60 days (2.70; 2.74 Kcal/g) than for the control straw (2.80 Kcal/g), without difference in the in vitro dry matter digestibility by incubating the straw for 45 or 60 days with Pleurotus ostreatus and the control (56.04; 52.65; 53.06% respectively). It is concluded that the Pleurotus ostreatus strain used in this study was unable to delignify the straw, because of its lack of fenoloxidases, enzymes which are necessary for lignin biodegradation.(ABSTRACT TRUNCATED AT 250 WORDS)

[Effect of formaldehyde on the protection of proteins in the silage of the peanut plant (Arachis hypogaea)]. / Efecto del formaldehido en la protección de proteínas del ensilaje de la planta de cacahuate (Arachis hypogaea).

An experiment was performed to study the formaldehyde protective effect on the ensilaged whole peanut plant protein (21.5% CP). The experimental design consisted in four treatments 5, 10, 15 and 20% formaldehyde, which was added in the proportion of 5 lt, per ton. A control group without any formaldehyde was also included. There were no significant differences in regard to pH among treatments (5.56 to 5.70). Ammonia concentration dropped significantly in all treatments, a finding which suggests a protective effect on protein nitrogen degradation to non-protein nitrogen (NH3). A lactic acid fermentation was observed, without any difference between treatment and the control group. Nevertheless, there was a reduction in propionic acid and ethanol concentration in all the silages. Therefore, it is concluded that there was an inhibition of the fermentation process in all the silages treated, and that the addition of formaldehyde at the 5% level is a satisfactory way of protecting this type of feed.

Efecto del formaldehido en la proteccion de proteinas del ensilaje de la planta de cacahuate (Arachis hypogaea). / Formaldehyde protective effect on the silaged whole peanut plant protein (Arachis hypogaea)

Este estudio tuvo como objetivo investigar el formaldehido sobre la proteina de la planta de cacahuate (21.5% PC). Se diseno un experimento con cuatro tratamientos (5, 10, 15 y 20% de formaldehido) y un grupo testigo, con litros por tonelada. El pH no fue modificado por los tratamientos (5.56 a 5.70).El porcentaje de amoniaco fue significativamente mas bajo en los ensilados tratados que en el testigo, lo que sugiere cierta proteccion de la degradacion del nitrogeno no proteinico a nitrogeno amoniacal. Se observo una fermentacion acida, de tipo lactico, no haviendo diferencia entre tratamiento y grupo testigo. Sin embargo, si se constato una disminucion de acido propionico y etanol en los ensilados tratados. Por lo tanto, se concluye que existe cierta inhibicion de la fermentacion en los ensilados tratados, aconsejandose asi el empleo de formol al 5%, como una forma satisfactoria de aprovechar mas positivamente este alimento

[Effect of the addition of sorghum and molasses on the fermentation of bovine colostrum]. / Efecto de la adición de sorgo y melaza enla fermentación del calostro bovino.

In this study, ground sorghum (7.5%) and molasses (10%) were added to fresh bovine colostrum. The two mixtures and the fresh colostrum, used as control, were allowed to ferment for 21 days. Significant differences (P less than 0.05) were found by analysis of variance, comparing lactic acid production in the control fermented colostrum (0.399 g/100 ml) and molasses (0.504 g/100 ml), as well as ground sorghum fermented colostrums (0.649 g/100 ml). The lowest amino acids degradation occurred in the sorghum fermented colostrum, while the control colostrum revealed the greatest degradation. No significant differences were found by analysis of variance comparing pH, crude protein percentage, and moisture of the two treatments and of the control. It is concluded that the addition of ground sorghum to fresh bovine colostrum increases the lactic acid content post-fermentation. It also reduces the amino acids degradation, resulting in an improved product for feeding calves.