Erna Vogt de Jong

Hidrolisado de penas como fonte de proteína para ratos

Feather protein has been considered as a protein complement for animal diets, since it is largely available as a by-product of poultry processing. In this work, a feather protein hydrolysate produced by the keratinolytic microorganism Vibrio sp. kr2 was evaluated as a feed additive. Wistar rats were fed seven experimental diets (n = 6 rats per diet) containing different protein sources: casein (CAS), soybean protein, feather hydrolysate, feather meal, and soybean protein supplemented with 10 or 20% (w/w) feather hydrolysate, and 20% feather hydrolysate supplemented methionine. Values for weight gain, feed ingest, true digestibility, feed:gain ratio, Protein Efficiency Ratio and Net Protein Ratio were similar for diets containing soybean protein and 20% feather hydrolysate supplemented methionine. Lowest values for all nutritional parameters were observed for diets containing soybean protein supplemented with 10 or 20% (w/w) feather hydrolysate, feather hydrolysate and feather meal. Protein source had a considerable influence in the final weight of liver, kidney and hearth, although no significant differences were observed for brains. These results indicate that feather hydrolysate may be useful as supplementary protein in feed formulations

Evaluation of the functionality of bread loaves prepared with quinoa flakes through biological tests

The aim of this study was to evaluate quinoa flakes and bread prepared with the pseudocereal with regard to nutritional aspects by determining chemical composition, content of tocopherols and fatty acid composition as well as to possible beneficial effects in Wistar rats given commercial feed supplemented or not with quinoa flakes and cholesterol. The following parameters were determined: weight gain, food intake, liver weight, fat in liver and lipid profile in blood and liver. The results showed that processing affected the nutritional characteristics of bread because there was a significant increase in dietary fiber content but reduction in soluble fiber. Increased fiber did not influence food intake or weight gain. Regarding fat in liver of rats, the group that consumed bread without quinoa but with cholesterol showed higher lipid content. The addition of quinoa increased significantly the level of all types of tocopherols, especially in the group of animals that consumed 20% quinoa bread, improving the lipid profile both in blood and liver, largely due to a reduction in oxidized LDL.

Avaliação biológica da funcionalidade de pão de fôrma com adição de quinoa (Chenopodium quinoa)

Summary The pseudo-cereal known as quinoa (Chenopodium quinoa) is a grain-like crop from the Andean region of South America, considered as an important diet source of protein for the people of that region. Research has shown that quinoa is a balanced source of amino acids, rich in antioxidants and does not contain gluten, although presenting some antinutritional factors. Bread is a highly popular, readily available staple food, very much appreciated due to its sensorial properties such as taste, flavor, and price. The objective of this work was to compare different loaves bread formulations with and without the addition of quinoa. It was determined the centesimal composition and the level of tocopherols in the formulated products. In order to investigate the possible positive effects of quinoa in the bread, experiments with Wistar rats were carried out using commercial feeding supplemented or not with quinoa and cholesterol. It was determined the net weight gain, feed consumption, net feeding efficiency, weight and percentage of fat and cholesterol in the liver. Results have shown a significant difference for both fat and cholesterol percentage in the liver in those animals that were fed bread and cholesterol compared to controls.