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Sueiro S.,Laboratorio Of Mouriscade | Hermida M.,Laboratorio Of Mouriscade | Gonzalez M.,Laboratorio Of Mouriscade | Lois A.,Laboratorio Of Mouriscade | Rodriguez-Otero J.L.,University of Santiago de Compostela
JAOCS, Journal of the American Oil Chemists' Society | Year: 2015

The international standard method for the determination of trypsin inhibitor activity (TIA) in soya products, ISO 14902, was compared with the American Association of Cereal Chemists' standard AACC 22-40.01 as modified by Hamerstrand in 1981 (AACC-based method), using soybean meals as matrices. TIA, expressed as milligram of inhibited trypsin per gram of sample, was determined by both methods in each of 30 samples of soybean meal. TIA values according to ISO 14902 were significantly lower (P < 0.001) than those afforded by the AACC-based method. This difference, which means that AACC-based method and ISO 14902 TIA values are not directly comparable, is attributable to between methods differences, in decreasing order of influence: particle size (P < 0.01), trypsin inhibitor extraction method (P < 0.05), and trypsin substrate (P < 0.01). N-benzoyl-l-arginine-4-nitroanilide hydrochloride, the ISO 14902 trypsin substrate, affords TIA values 6.4 % higher than the racemic mixture used by the AACC method, but it seems unlikely that in most contexts this advantage would outweigh the disadvantage of its greater cost. © 2015 AOCS.

Serrano M.P.,Technical University of Madrid | Rebollar P.G.,Technical University of Madrid | Sueiro S.,Laboratorio Of Mouriscade | Hermida M.,Laboratorio Of Mouriscade | Mateos G.G.,Technical University of Madrid
Journal of Applied Poultry Research | Year: 2013

Two experiments were conducted to determine the influence of duration of storage of soybean meal (SBM) on variables that define the quality of the protein fraction. Urease activity, protein dispersibility index (PDI), KOH protein solubility (KOHsol), and trypsin inhibitor activity were determined. In experiment 1, 8 samples of SBM, ranging in CP content from 55.4 to 56.5% DM, were collected from a US crushing plant at weekly intervals and analyzed at arrival to the laboratory and after 30, 60, 90, and 120 d of storage. In experiment 2, 7 samples of SBM, ranging in CP content from 49.0 to 55.0% DM, were collected from different Argentinean crushers and analyzed at arrival and after 24, 48, 80, and 136 wk of storage. In both experiments, samples were stored in hermetic glass containers in a laboratory room at 12 ± 2°C and a relative humidity of 70 ± 3%. Duration of storage did not affect urease activity or trypsin inhibitor activity values in either of the 2 experiments. However, PDI values decreased linearly with time of storage in both experiments (P < 0.001). Also, KOHsol decreased linearly (P < 0.05) with duration of storage in experiment 2 (long-term storage) but not in experiment 1 (shorter term storage). Therefore, PDI values might not be adequate to compare protein quality of commercial SBM samples that have been stored for different periods of time. The KOHsol values are less affected by length of storage of the meals under current commercial practices. © 2013 Poultry Science Association, Inc.

PubMed | Laboratorio Of Mouriscade
Type: Journal Article | Journal: Meat science | Year: 2011

A total of 54 rabbits 50, 70 and 90 days old, were taken from farms in Galicia (NW Spain); 18 rabbits of each age were sampled. The minerals in the muscle meat from the back legs of the rabbits were analysed, and the following average concentrations were found: ash 1.21/100g, potassium 388mg/100g; phosphorus 237mg/100g; sodium 60mg/100g; magnesium 27mg/100g; calcium 8.7mg/100g; zinc 10.9mg/kg; iron 5.56mg/kg; copper 0.78mg/kg; and manganese 0.33mg/kg. The high potassium and low sodium concentration may make rabbit meat particularly recommended for hypertension diets. Rabbit meat is rich in phosphorus, and 100g provides approximately 30% of the recommended daily intake. However, rabbit meat provides less zinc and iron than meats of other species. The Galician rabbit meat analysed in this study, shows higher copper and manganese, and lower calcium contents than those found in the literature for rabbit meat of other origins.

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