Nutritional composition proteins

Cow s milk is a complex and dynamic fluid that contains all nutrients needed for the development and growth of the calf. Milk contains lipids (dairy fat), high-quality protein, vitamins, minerals, and other bioactive components. The nutritional composition in milk varies depending on factors such as breed and age of the cow and the forage composition (Haug et al., 2007). Table 1.1 presents the different components of milk and their respective concentration per liter. Also presented in the table is an approximation of the daily contribution (%) of the different components in milk to the diet for adults, as well as the main health effects. 

Unstabilized bran and polish have been used almost exclusively for animal feed, due to the bitter flavor that develops from the lipolytic action of enzymes on the oil found in them. However, development of a thermal process that inactivates the lipases has resulted in a stabilized rice bran product that is suitable for the food industry. The impressive nutritional qualities of the oil, fiber, carbohydrate and proteins of rice bran have made it a valuable food material. Removal of fiber from the bran by physical K,J7or enzymic1819 processes produces a milk-like product having desirable nutritional and functional properties. The nutritional composition of the rice bran milk product described by California Natural Products has been shown to match the nutritional requirements of an infant formula. Originally, the anti-nutritional factor of the residual phytates was of concern. However, as of 2005, phytase enzymes are suitable for use to break down these phytates. 

Protein is the major nutrient followed by the content of carbohydrate. All the essential amino acids are contained in the cells and the high content of linoleic acid which is the essential fatty acid was found. Nutritional composition of Chlorella sp. UKOOl suggested usefulness of the cells as feed for poultry or swine. 

The overall objective of this chapter is to review the past, present, and future role of the sweet potato (Ipomoea batatas [L.] Lam) in human nutrition. Specifically, the chapter describes the role of the sweet potato in human diets outlines the biochemical and nutritional composition of the sweet potato with emphasis on its (3-carotene and anthocyanin contents highlights sweet potato utilization, and its potential as value-added products in human food systems and demonstrates the potential of the sweet potato in the African context. Early records have indicated that the sweet potato is a staple food source for many indigenous populations in Central and South Americas, Ryukyu Island, Africa, the Caribbean, the Maori people, Hawaiians, and Papua New Guineans. Protein contents of sweet potato leaves and roots range from 4.0% to 27.0% and 1.0% to 9.0%, respectively. The sweet potato could be considered as an excellent novel source of natural health-promoting compounds, such as p-carotene and anthocyanins, for the functional food market. 

Continued research is needed to determine differences in composition, protein-binding, and enzyme inactivation properties of tannins from different sources. The mechanisms involved in the detoxification of polyphenols are not well understood. Simpler processing methods are required to improve the nutritional quality of high-polyphenol seed types. Sorghums, millets, and legumes provide the main subsistence of peoples in the under-developed countries. Any efforts to improve their nutritional quality may therefore be expected to alleviate the severe problem of malnutrition existing in this part of the world. 

Abd El-aal, A.H., Hamza, M.A. and Rahma, E.H. (1986) In vitro digestibility, physicochemical and functional properties of apricot kernel protein. Food Chem. 19, 197. Achinewhu, S.C. (1982) The nutritive qualities of plant foods chemical and nutritional composition of breadfruit (Artocarpus utilis) and climbing melon seed Colocynthis vulgaris). Nutr. Rep. Int. 25, 643-647. 

The nutritional composition of watermelon seeds is typical of many other seeds and nuts—high in protein, fat, carbohydrates, and calories. Each 100 g of seeds contains about 23 g protein, 40 g of fat, and 27 g of carbohydrate for a whopping 536 Calories (kcal) per 100 g. 

Introduction of solids of suitable type, quantity and composition are important in the prevention of the two major nutritional problems protein-energy malnutrition and obesity. 

Most by-products obtained from the various milling industries (Chapters 7,8, and 9), the brewing industry, and bioreflneries (see Chapter 14) are commonly channeled to the feed industries. These by-products are divided into fiber, energy, and protein-rich feedstuffs. Tables 18.9 and 18.10 smnmarize the nutritional composition and energy values of the most common cereal by-products for different animal species. 

The nutrient sparing effect of antibiotics may result from reduction or elimination of bacteria competing for consumed and available nutrients. It is also recognized that certain bacteria synthesize vitamins (qv), amino acids (qv), or proteins that may be utilized by the host animal. Support of this mode of action is found in the observed nutritional interactions with subtherapeutic use of antibiotics in animal feeds. Protein concentration and digestibiHty, and amino acid composition of consumed proteins may all influence the magnitude of response to feeding antibiotics. Positive effects appear to be largest... 

The sacroplasmic proteins myoglobin and hemoglobin are responsible for much of the color in meat. Species vary tremendously in the amount of sacroplasmic proteins within skeletal muscle with catde, sheep, pigs, and poultry Hsted in declining order of sarcoplasmic protein content. Fat is also an important component of meat products. The amount of fat in a portion of meat varies depending on the species, anatomy, and state of nutrition of the animal. The properties of processed meat products are greatiy dependent on the properties of the fat included. Certain species, such as sheep, have a relatively higher proportion of saturated fat, whereas other species, such as poultry, have a relatively lower proportion of saturated fat. It is well known that the characteristic davors of meat from different species are in part determined by their fat composition. 

Proteins and Meals. Nutritional properties of the oilseed protein meals and their derived products are deterrnined by the amino acid compositions, content of biologically active proteins, and various nonprotein constituents found in the defatted meals. Phytic acid (3), present as salts in all four meals, is beheved to interfere with dietary absorption of minerals such as 2inc, calcium, and iron (67) (see Food toxicants, naturally occurring Mineral nutrients). ... 

Nutritional Requirements. The nutrient requirements of mammalian cells are many, varied, and complex. In addition to typical metaboHc requirements such as sugars, amino acids (qv), vitamins (qv), and minerals, cells also need growth factors and other proteins. Some of the proteins are not consumed, but play a catalytic role in the cell growth process. Historically, fetal calf semm of 1—20 vol % of the medium has been used as a rich source of all these complex protein requirements. However, the composition of semm varies from lot to lot, introducing significant variabiUty in manufacture of products from the mammalian cells. 

Milk. Imitation milks fall into three broad categories filled products based on skim milk, buttermilk, whey, or combinations of these synthetic milks based on soybean products and toned milk based on the combination of soy or groundnut (peanut) protein with animal milk. Few caseinate-based products have been marketed (1,22,23). Milk is the one area where nutrition is of primary concern, especially in the diets of the young. Substitute milks are being made for human and animal markets. In the latter area, the emphasis is for products to serve as milk replacers for calves. The composition of milk and filled-milk products based on skim milk can be found in Table 10. Table 15 gives the composition of a whey /huttermilk-solids-hased calf-milk replacer, which contains carboxymethyl cellulose (CMC) for proper viscosity of the product. 

The use of foods by organisms is termed nutrition. The ability of an organism to use a particular food material depends upon its chemical composition and upon the metabolic pathways available to the organism. In addition to essential fiber, food includes the macronutrients—protein, carbohydrate, and lipid—and the micronutrients—including vitamins and minerals. 

The composition of body fluids remains relatively constant despite the many demands placed on the body each day. On occasion, these demands cannot be met, and electrolytes and fluids must be given in an attempt to restore equilibrium. The solutions used in the management of body fluids discussed in this chapter include blood plasma, plasma protein fractions, protein substrates, energy substrates, plasma proteins, electrolytes, and miscellaneous replacement fluids. Electrolytes are electrically charged particles (ions) that are essential for normal cell function and are involved in various metabolic activities. This chapter discusses the use of electrolytes to replace one or more electrolytes that may be lost by the body. The last section of this chapter gives a brief overview of total parenteral nutrition (TPN). 

Eleven controlled diet and environment experiments have been designed in a way that can be used to investigate the effects of protein nutrition and heat and/or water stress on diet-tissue A N. Laboratory rats were raised on purified, pelletized diets in which the isotopic composition of proteins, lipids and carbohydrates were well characterized and their proportions accurately and precisely measured (Ambrose and Norr 1993). Four experiments involved manipulation of temperature and/or water availability. Of these four experiments, one used a diet with high (70%) protein concentrations and heat/water stress (36°C) and three used normal (20%) protein concentrations. Seven experiments were conducted at normal temperature (21°C) with water ad libitum. Of these seven experiments, two used diets formulated with veiy low protein (5%), three with normal protein and two with high protein concentrations. 

Schoeninger, M.J. and DeNiro, M.J. 1984 Nitrogen and carbon isotopic composition of bone collagen from marine and terrestrial animals. Geochimica et Cosmochimica Acta 48 625-639. Schuette, S. A., Hegsted, M., Zemel, B. and Linkswiler, H.M. 1981 Renal acid, urinary cyclic AMP, and hydroxyproline excretion as affected by level of protein, sulfur amino acids and phosphorus intake. Journal of Nutrition 111 2106-2116. 

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