The proximate composition, amino acid and fatty acid composition in the muscle of wild, inshore and offshore cage-cultured large yellow croaker (Pseudosciaena crocea) were determined to identify nutritional differences. Wild fish groups showed highest content of moisture and crude protein, but lowest lipid content. Offshore cage-cultured fish showed significantly higher content of moisture and ...

Because dietary nitrogen intake affects nitrogen content in manure, diet management has been recognized as a means to reduce ammonia emissions from poultry operations. The objectives of the present research were 1) to determine the extent to which the CP content of laying diets can be reduced, based on performance criteria, and 2) to determine how ash:nitrogen ratios of manure, eggs, and hens a...

The adsorption of a number of amino acids on a defected single-walled carbon nanotube (SWCNT) isinvestigated by using the density-functional theory (DFT) calculations. The adsorption energies andequilibrium distances are calculated for various configurations such as amino acid attaching to defectsites heptagon, pentagon and hexagon in defective tube and also for several molecular orientationswi...

using gaussian 03, software the thermodynamic functions such as gibbs free energy, g, enthalpy, h, and entropy, s, of alanine and valine amino acids were theoretically studied at different solvents. first, the density functional theory (b3lyp) level with 3-21g, 6-31g and 6-31+g basis sets were employed to optimization of isolated alanine and valine amino acids in the gas phase. moreover, vib...

Abstract The present study aims at the identification and investigation of fatty acid and amino acid profiles in male and female Liza aurata in the southern part of the Caspian Sea, in reproductive (autumn) and non-reproductive (spring) seasons. The results showed difference between the total fatty acids levels in the sexes. Analyses of fatty acids indicated a higher percentage of C16:0, C...

the effect of a selected autochthonous starter culture made up by streptococcus thermophilus, lactobacillus delbrueckii subsp. lactis and lactobacillus helveticus on the microbiological and physicochemical properties of pecorino romano cheese during ripening was investigated. the suitability of the experimental starter culture was tested at industrial scales in cheese-making trials of pecor...

The aim of this study was to investigate the digestibility of different Korean Hanwoo beef cuts using an in vitro digestion model, in vitro physicochemical upper gastrointestinal system (IPUGS). The four most commonly consumed cuts - tenderloin, sirloin, brisket and flank, and bottom round - were chosen for this study. Beef samples (75 g) were cooked and ingested into IPUGS, which was composed ...