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| Predicate | Object |
|---|---|
| rdf:type | |
| lifeskim:mentions | |
| pubmed:issue |
3
|
| pubmed:dateCreated |
1998-3-10
|
| pubmed:abstractText |
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.
|
| pubmed:language |
eng
|
| pubmed:journal | |
| pubmed:citationSubset |
IM
|
| pubmed:status |
MEDLINE
|
| pubmed:month |
Sep
|
| pubmed:issn |
0004-0622
|
| pubmed:author | |
| pubmed:issnType |
Print
|
| pubmed:volume |
46
|
| pubmed:owner |
NLM
|
| pubmed:authorsComplete |
Y
|
| pubmed:pagination |
221-3
|
| pubmed:dateRevised |
2009-11-11
|
| pubmed:meshHeading | |
| pubmed:year |
1996
|
| pubmed:articleTitle |
Chemical and nutritional assessment of heifer's omasum flour.
|
| pubmed:affiliation |
Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, República Argentina.
|
| pubmed:publicationType |
Journal Article
|