PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2020 | 79 |

Tytuł artykułu

Amino acids composition of liver, heart and kidneys of Thryonomys swinderianus (Temminck 1827) compared

Treść / Zawartość

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
Amino acids composition of Thryonomys swingerianus is reported. Whereas protein values (g100g⁻¹) had liver (74.1), kidney (91.5), heart (84.6); corresponding total amino acid values were 93.5, 83.2 and 80.6. True protein from the crude protein of the samples ran thus: liver>kidney>heart. Of the twenty parameters reported on, liver was best in 12/20 (60.0%), kidney and heart both shared the second position of 4/20(20%) each. Among the essential amino acids, leucine predominated in both liver (7.96g100g⁻¹ protein) and kidney (8.11g100g⁻¹ protein) but valine (6.21g100g⁻¹ protein) predominated in the heart. The P-PER values were; P-PER₁: 2.78 (liver), 2.91(kidney), 0.716 (heart) and P-PER₂: 2.71 (liver), 2.90 (kidney), 0.564 (heart). However, there was a reverse between liver and kidney in the EAAI values with liver (92.0) > kidney (90.2) > heart (87.6) with corresponding BV values of 88.5 > 86.6 > 83.7. In the amino acids scoring pattern, Ser was limiting in liver (0.533) and heart (0.394) but Thr (0.490) in kidney in whole hen’s egg score comparison; in FAO/WHO scoring standards, Thr was limiting in liver (0.988) and kidney (0.625) but Leu (0.459) in heart. In pre-school requirements, liver recorded no limiting amino acid whereas Thr was limiting in kidney (0.735) and Leu was limiting in the heart (0.486). T. swingerianus red viscera was compared with the red viscera of livestock animals (cattle, sheep and pork) as well as FAO/WHO/UNU standards for total essential amino acids. Our results when compared with the livestock red viscera (without Trp) and FAO/WHO/UNU (g100g⁻¹ protein), we have heart: grasscutter/cattle/sheep/pig: 45.3 /46.0/42.7/46.6; kidney: grasscutter/cattle/sheep/pig: 47.6/43.8/42.5/46.7; liver: grasscutter/cattle/ sheep/pig: 50.7/47.7/41.5/47.5 and grasscutter liver/kidney/heart/ FAO/WHO/UNU: 50.7/47.6/45.3/32.8 showing that all the red viscera values in T. swingerianus were better than the essential amino acids in the FAO/WHO/UNU standards and livestock red viscera. Statistical values showed that significant differences existed among the samples at r₌₀.₀₁.

Wydawca

-

Rocznik

Tom

79

Opis fizyczny

p.23-39,fig.,ref.

Twórcy

autor
  • Department of Chemistry (Analytical Unit), Ekiti State University, PMB 5363, Ado- Ekiti, Nigeria
autor
  • Department of Industrial Chemistry, Ekiti State University, PMB 5363, Ado- Ekiti, Nigeria
autor
  • Department of Industrial Chemistry, Ekiti State University, PMB 5363, Ado- Ekiti, Nigeria

Bibliografia

  • [1] PubChem Source Information, The PubChem project. National Center for Biotechnology Information, USA.
  • [2] Pubchem Wikipedia https://en.m.wikipedia.org/wiki/ PubChem.
  • [3] FAO, Are grasslands under threat? Brief analysis of FAO statistical data on posture and fodder crops, Food and Agricultural Organization of the United Nations, Rome, 2008.
  • [4] D. R. Rosevear, The rodents of West Africa, Bristish Museum Publications, London, 1969.
  • [5] National Research Council, Microlivestock. Little-known small nutrition. In: Nutrient requirements of laboratory animals, 4th revised edition, National Academy Press Washington DC, 11-79 1991.
  • [6] M. Vander Merwe, A. Van Zyl, Postnatal growth of the greater cane rat Thryonomys swinderianus in Gauteng, South Africa, Mammalia. 65 (2001) 495-507.
  • [7] Global Biodiversity Information Facility (GBIF), Thryonomys swingerianus (Temminck, 1827) in GBIF Secretariat (2017), GBIF, Backbone Taxonomy, Checklist dataset https://doi.org/10.15468/39omei accessed via GBIF.org on 2019-07-15
  • [8] T. S. D. Saanaakyaavuure, Assessment of the consumption trends for grasscutter meat in GaWest municipality and development of a thermal process schedule for canned minced grasscutter meat, M. Phil Thesis, Food Science Degree, College of Basic and Applied Science, University of Ghana, Legon, pp. 1-111, 2015.
  • [9] A. F. Lynwood, Rodents as a food source. Proceedings of the fourteenth vertebrate pest conference, University of Nebraska-Lincoln 30 (1990) 3-6.
  • [10] A. E. Assogbadjo, J. T. C. Codjia, B. Sinsin, M. R. M. Ekue, G. A. Mensah, Importance of rodents as a human food source in Benin, Belgium Journal of Zoology. 135 (Supplement) (2005) 11 - 15.
  • [11] K. Abernethy, Bushmeat: Gabon seeks to balance human and wildlife needs, SWARA Magazine, Published by East African Wildlife Society. 34 (1) (2011) 34-39.
  • [12] S. Blankson-Arthur, P. O. Yeboah, A. Golow, A. O. Tutu, D. Denutsui, Levels of organochlorine pesticide residues in grasscutter (Thryonomys swinderianus) tissues, Published by Maxwell Scientific Organization, Research Journal of Environmental and Earth Sciences. 3(4) (2011) 350-357.
  • [13] M. N. Opara, B. O. Fagbemi, Occurrence and prevalence of gastrointestinal helminthes in the wild grasscutter (Thryonomys swingerianus Timminck) from Southeast Nigeria, Journal of Life Science. 5(3) (2008) 21-28.
  • [14] G. H. G. Martin, Bushmeat in Nigeria as a natural resource with environmental implications, Published by the Foundation for Environmental Conservation. 10 (2) (1983).
  • [15] A. V. Odebode, F. Awe, O. O. Famuyide, O. Adebayo, O. B. Ojo, G. Daniel, Households’ consumption patterns of grasscutter (Thryonomys swinderianus) meat within Ibadan Metropolis, Oyo State, Nigeria, Wilolud Journals, Continental Journal of Food Science and Technology. 5(2) (2011) 49-57.
  • [16] K. A. Etchu, V. N. Nzi, K. J. Ndamukong, B. Obeng, Comparative performance of grasscutter (Thryonomys swinderianus) fed maize and rodent pellets as concentrate supplement under intensive management system in Cameroon, African Journal of Agricultural Research. 7(6) (2012) 883-891.
  • [17] A. J. Omole, I. O. Ayodeji, O. A. Ashaye, A. K. Tjamiyu, Effect of scalding and flaming methods of processing on physico-chemical and organoleptic properties of grasscutter meat, Published by INSInet Publication. Journal of Applied Sciences Research. 2(2005) 249-252.
  • [18] E. I. Adeyeye, O. Olaofe, K. E. Ogunjana, Lipid profiles of the skin, muscle and liver of greater cane rat (Thryonomys swinderianus): dietary implications, Elixir Food Sciences. 53 (2012) 11749-11756.
  • [19] E. I. Adeyeye, R. O. Jegede, Muscle and skin amino acid composition of the greater cane rat (Thryonomys swinderianus), International Journal of Pharma and Bio Sciences. VI (3) (2010) 1-9.
  • [20] O. V. Fornias, Edible byproducts of slaughter animals, FAO Animal, Production and Health Paper 123, FAO of the UN, Rome, pp. 1-23, 1996.
  • [21] A. Davidson, The Oxford Companion to Food, Oxford University Press, Oxford, 1999.
  • [22] AOAC Official Methods of Analysis, 18th ed., Association of Official Analytical Chemists Washington, DC, Method 982.30, 2006.
  • [23] FAO/WHO, Protein quality evaluation, Report of Joint FAO/WHO Expert Consultation, Food and Nutrition Paper 51, FAO, Rome, 1991.
  • [24] D. Pearson, Chemical Analysis of Foods, 7th ed., Churchill, London, pp. 7-11 1976.
  • [25] O. Olaofe, E. T. Akintayo, Prediction of isoelectric point of legume and oil seed proteins from their amino acid composition, The J. Technosci. 4 (2000) 49-53.
  • [26] R. H. Alsmeyer, A. E. Cunningham, M. L. Happich, Equations to predict PER from amino acid analysis, Food Technol. 28 (1974) 24-38.
  • [27] B. L. Oser, An Integrated Essential Amino Acid Index for Predicting the Biological Value of Proteins, in: A. A. Albanese (ed), Protein and Amino Acid Nutrition, Academic Press, New York, 1959, pp.281-295.
  • [28] A. A. Paul, D. A. T. Southgate, J. Russel, First Supplement to Mccance and Widdowson’s The Composition of Foods; Amino acids, mg per 100g food, fatty acids, g per 100g food, HM Stationary Office, London, 1978.
  • [29] FAO/WHO, Energy and protein requirements, Technical Report Series No 522, WHO, General, 1973.
  • [30] FAO/WHO/UNU, Energy and protein requirements, Technical Report Series No 724, WHO, Geneva, 1985.
  • [31] R. A. Oloyo, Fundamentals of research methodology and applied sciences, ROA Educational Press, Ilaro, Nigeria, 2001.
  • [32] E. I. Adeyeye, A. J. Adesina, Proximate and mineral compositions, mineral safety index (MSI) of ten organs of African giant pouch rat, International Journal of Pharmacology, Phytochemistry and Ethnomedicine, 9 (2018) 1-9.
  • [33] E. I. Adeyeye, Proximate, mineral compositions and mineral safety index of eight organs of guinea-fowl (Numidia meleagris), Frontiers in Food Science and Technology, 1(1) (2014) 7-13.
  • [34] E. I. Adeyeye, M. O. Aremu, Amino acid composition of two fancy meats (liver and heart) of African giant pouch rat (Cricetomys gambianus), Oriental Journal of Chemistry. 27(4) (2011) 1409-1419.
  • [35] FAO/WHO, Protein quality evaluation, Report of Joint FAO/WHO Consultation, Bethesda, MD, 4-8 December, 1989, FAO/WHO, Rome, 1990.
  • [36] H.G. Muller, G. Tobin, Nutrition and food processing, Avi Publishing, Westport, CT, 1980.
  • [37] E.I. Adeyeye, Amino acid profiles of the flesh of the heterosexual pairs of Neopetrolisthes maculatus, International Letters of Natural Sciences. 61(2017) 23-35.
  • [38] F. H Steinke, E. E. Prescher, D. T. Hopkins, Nutritional evaluation (PER) of isolated soyabean protein and combination of proteins, J. Food Sci. 45 (1980) 323-327.
  • [39] FAO, Sorghum and millets in human nutrition, FAO Food Series No 27, FAO/UN, Rome, 1995.
  • [40] B. Belavady, S G. Srikantia, C. Eopalan, The effect of oral administration of leucine on the metabolism of tryptophan, Biochem. J. 87 (1963) 652-655.
  • [41] B. Belavady, P. U. Rao, Leucine and isoleucine content of jowar and its pellagragenicity, Indian Exp. Biol. 17(7) (1979) 659-661.
  • [42] Y. G. Deosthale, Nutrition dimension of high yielding hybrid crop varieties: Locational and varietal differences in nutritional value, in: FAO Food and Nutrition Series No 27, Sorghum and Millets in Human Nutrition, FAO, 1980, p.82.
  • [43] E. I. Adeyeye, Amino acid composition of the whole body, flesh and exo- skeleton of female common West African fresh water crab Sudananautes africanus africanus, Pak. J. Nutr. 7 (2008) 748-752.
  • [44] E.I Adeyeye, The chemical composition of liquid and solid endosperm of ripe coconut, Oriental J. Chem. 20(3) (2004) 471-476.
  • [45] E. I. Adeyeye, The intercorelation of the amino acid quality between raw, steeped and germinated guinea corn (Sorghum bicolor) grains, Bulletin of the Chemical Society of Ethiopia. 22(1) (2008) 1-7.
  • [46] E. I. Adeyeye, S. S. Asaolu, A. O. Aluko, Amino acid composition of two masticatory nuts (Cola acuminata and Garcinia kola) and a snack nut (Anacardium occidentale), Int. J. Food Sci Nutr. 58(4) (2007) 241-249.
  • [47] E. I. Adeyeye, Amino acids and sugar composition of Triticum durum whole meal flour, J. Appl. Environ. Sci. 3(2) (2007) 128-132.
  • [48] E. I. Adeyeye, Amino acids composition of fermented African locust bean (Parkia biglobosa) seeds. J. Appl. Environ. Sci 2(2) (2006) 154-158.
  • [49] S. Bingham, Dictionary of Nutrition, Barrie and Jenkins, London, 1977.

Typ dokumentu

Bibliografia

Identyfikator YADDA

bwmeta1.element.agro-3e4deafc-f53a-4f3a-9e5d-6ac99f3a8bd8
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.