Chemical and nutritional assessment of heifer's omasum flour.

The chemical and nutricional properties of flour from total calf omasum are assessed with the purpose of considering the utilization of a waste product from the meat industry as animal food. The results of the chemical percent analysis showed a high protein content of 78.6 g/100 g, a total lipid amount of 3.70 g/100 g and a cholesterol concentration of 0.14 g/100 g. From the study of the total saturated fatty acid composition it is deduced that palmitic acid prevails with a value of 28.4%. Unsaturated fatty acids show a value of 75% for oleic acid, this being the highest concentration. The values found for lipid composition are similar a fat bovine. Biological techniques were used to evaluate nitrogen utilization: Net Protein Utilization (NPU), true Digestibility (tD) and Biological Value (BV); a proof with casein as reference was simultaneously performed. The NPU, tD and the BV values found were: 58 +/- 7.0; 87 +/- 8.5 and 67 respectively. These results demonstrate that the assayed meat by-product had the adecuate nutritive elements for its industrialization as porcine balanced food.

[Amaranthus cruentus protein concentrate. Extraction methods. Functional properties]. / Concentrado proteico de Amaranthus cruentus. Métodos de extracción. Propiedades funcionales.

The most favorable conditions of pH, temperature ratio for the yielding of a protein concentrate (PC) of seed flour from Amaranthus cruentus was determined. The optimal values were: extraction pH 11, stirring time 1 h 30 min, precipitation pH 4.5 and a flour/ solvent ratio of 1:15. Obtained the PC, its functional properties were assayed. The PC chemical composition expressed in g/100 g was: protein 50.9: humidity 3.3; ethereal extract 5.8; raw fiber 6.4; ashes 3.8; total carbohydrates 29.9. The following PC functional properties were found: a maximal solubility value of 94.3 at pH 1); emulsification activity (EA) 47.90 +/- 4.9, water absorption capacity (WAC) 2.0 +/- 0.3; and oil absorption capacity (OAC) of 0.7 +/- 0.8. The use of this product as supplement for cereals and for others foods with poor lysine content is considered possible. Despite of the functional properties which show the hydrophilic character of the protein from the Amaranthus cruentus PC, great expectancies are inferred for its future utilization in bread products.

[Biological value of protein from leaves of Atriplex suberecta]. / Valor biológico de la proteína foliar de Atriplex suberecta.

The study of Atriplex suberecta leaf protein concentrate has been included within our work line entitled "Biological value of the leaf protein of Atriplex" amino acid profile and chemical score. In order to evaluate nitrogen retention, net protein utilization (NPU), true digestibility (TD) and biological value (BV) data were obtained. Weight gain was studied after determining net protein ratio (NPR) and relative net protein ratio (RNPR) with the following results: CS = 96, calculated for sulphur amino acids; NPU = 60 +/- 4.00; TD = 76 +/- 5.20; BV = 87; NPR = 3.34 +/- 2.50 and RNPR = 88%, which enable us to infer that its protein is of good quality. These data, therefore, should indicate that the product studied could be a good complement for cereals, considering its high lysine content (CS superior to 100).