Detail of "584-85-0"

Reference

Fluctuations in some body components of fingerling chum salmon after release

Fluctuations in some body components of fingerling chum salmon after release. Akiyama, Toshio; Murai, Takeshi; Nose, Takeshi (Natl.In this study， 51-35-4 and 71-00-1 are also used. Res. Inst. Aquacult., Mie 519-04, Japan). Yoshoku Kenkyusho Kenkyu Hokoku, 4, 107-12 (Japanese) 1983. CODEN: YKHKDU. DOCUMENT TYPE: Journal CA Section: 18 (Animal Nutrition) Section cross-reference(s): 12 Body components of fingerling chum salmon (Oncorhynchus keta) caught at several points along the river, lake, or offshore after release into Lake Saroma or Ishikari River were analyzed to investigate the nutritional status of the fingerlings in these 2 areas. In both groups, body protein increased and body fat apparently decreased after release. The increase in polyunsatd. fatty acids (PUFA) in body fat and improvement in the condition factor obsd. in the Ishikari River group indicated the sufficiently available feed in this area. In contrast, in the Lake Saroma group, PUFA were poorly retained and the condition factor remained low, suggesting a poor stock of available feed organisms in this area. The most abundant free ninhydrin-reactive substance detected in the whole body was taurine [107-35-7], followed by anserine [584-85-0]. There was a pos. relation between the ratio of free essential amino acids to total free ninhydrin-reactive substances and condition factor. Thus, this ratio can be used as an indicator for nutritional evaluation of the fish. .

Composition and protein efficiency ratio of meat samples partially defatted with petroleum ether, acetone, or ethyl ether

Composition and protein efficiency ratio of meat samples partially defatted with petroleum ether, acetone, or ethyl ether. Happich, Muriel L.; Ackerman, Stanley; Miller, Arthur J.; Swift, Clifton E.; Gumbmann, Michael R. (East. Reg. Res. Cent., Agric. Res. Serv., Philadelphia, PA 19118, USA). J. Assoc. Off. Anal. Chem., 67(2), 265-70 (English) 1984. CODEN: JANCA2. ISSN: 0004-5756. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Freeze-dried beef samples were partially defatted with either petroleum ether, Me2CO or EtO before detn. of protein efficiency ratio (PER) to study the extn. 305-84-0 and 7727-37-9 are cas registry numbers of chemicals which are used as reagents here. effects on the compn. and protein nutritional quality of the extd. beef. Defatting a protein source, such as meat or a meat product, may often be necessary to produce a test that contains 10% protein and 8% fat. Amino acid, carnosine [305-84-0], anserine [584-85-0], creatine [57-00-1], creatinine [60-27-5], inosine [58-63-9], and proximate compn. were detd. on the extd. samples. Resulting data were compared with the compn. and PER data of the beef that had no solvent treatment. Although the chem. anal. data from the study showed some variation between the proteins and other N components of the unextd. and the extd. beef, these variations were too small to affect the protein nutritional quality of the beef as measured by PER. .