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Fish larvae have a high requirement of amino acid (AA) for energy production and growth. This study was aimed to increase knowledge of AA profile during feral carp larval ontogeny and estimate larval AA requirements. Larvae were collected randomly at 1, 3, 7, 11, 15, 19, 26 and 33 days post hatch for growth and AA analysis. The composition of total AA changed significantly during ontogeny. The essential AA profile of marine carp showed low correlation with rotifers (R²₌0.22). High correlation was found between dry food and early larval ages (R²≥0.7) but was lower in late stage (R²≥0.37). At day 7, when larvae were fed on rotifers, methionine seemed to be the limiting AA and when larvae were fed dry food at day 11, 15, 19, 26 and 33, arginine seemed to be the limiting AA. Larval indispensible AA profile can be used as index of the IAA requirements of carp larvae. Supplementation of larval diet used with limiting AA is one way for compensating the deficient amino acid.

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Regarding the vast applications of amino acids  such as glutamic acid in food industry, chemistry, pharmacology and cosmetics on one and the effort to over come the problem of date wastes in  Iran on the other hand, the production of amino acids such as glutamic acid from date fruit wastes was studied. Two mutants corynebacterium glutamicum CECT690 & CECT77 were used to study of possible producing of amino acids from date wastes. Results of date fruit wastes analysis indicated that these wastes are nutritious to bacterial growth. Since date fruit wastes are complex and unknown medium for bacterial growth, in this study some effective variables on production of the amino acids using screen design (used as an experimental design) including 7 independent variables in 2 levels ( minimum and maximum) were investigated. Results of amino acids measured by high performance liquid chromatography showed that threonine and glutamic acid are produced more than other amino acids. According to the statistical  analysis, the most effective  variables on glutamic acid production are the amount of date fruit wastes, time of penicillin addition, phosphate amount and type of microorganism respectively and the least effective variables on glutamic  acid production are biotin amount, temperature and nitrogen source. Among interaction effects variables, interaction effect of date wastes amount and time of penicillin addition is the most effective of  variable on glutamic acid production. Results of statistical analysis of threonine production showed that the most effective variables on threonine production are time of penicillin addition,  the amount of date fruit wastes and type of microorganism. The results from HPLC also showed that many amino acids such as alanine, valine, lysine, proline, tyrosine, phenylalanine, leucine and isoleucine a part from glutamic acid and threonine are produced.

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Aims: Due to the high consumption of Pickhandle Barracuda, it is necessary to prepare its amino acid profile. The aim of this study was to investigate the proximate composition and amino acid profile of Pickhandle Barracuda and Yellowtail Barracuda fillet in autumn and spring.
Materials & Methods: The present experimental study was carried out on Pickhandle Barracuda and Yellowtail Barracuda in autumn and spring. The fish were equivalently divided in 2 groups of male and female in 3 clusters, each containing 7 fish. The total amino acid composition was performed by liquid chromatography. The data were analyzed by GRAPHPAD-PRISM 5 software, using unpaired T test.
Findings: In two species, moisture in autumn was higher than spring, but, compared to autumn, the amount of fat, protein, and total ash had a significant difference in spring. In spring, the essential/nonessential (E/NE) amino acid ratio and aromatic amino acids did not have any significant differences in two species, but other measures had significant differences. In autumn, the E/NE ratio and acidic amino acids did not have any significant differences. Chemical indices were more than 1 based on the needs of the adult human. In two species, Leucine showed depletion in the range of 2 to 5 years in autumn and spring.
Conclusion: Both species have a higher moisture in autumn, but the amount of fat, protein, and total ash in spring is higher than autumn. The most common amino acids in both seasons are Glutamic acid and Aspartic acid. Regarding the essential amino acids, there is no depletion in adult human necessity in two species in two seasons. Based on the needs of children aged 2 to 5 years, Leucine has depletion in both species.

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• In this study, the apparent digestibility of protein and amino acids of  ten types of plant and animal feed ingredients as the main sources of protein was evaluated in Siberian sturgeon diet (290-250 g).

Materials and Methods: Feedstuffs included fish meal, meat and bone meal, poultry byproduct meal, blood meal, feather meal, soybean meal, rapeseed meal, wheat gluten, corn gluten and bakery yeast. The dietary treatments included: reference diet and ten different experimental rations (30% of the target feed ingredient + 70% of the reference diet). Chromic oxide was used as an indigestible marker in dietary feed. A group of 165 Siberian sturgeons stocked into 33 tanks with 500 liters volume and fed with test diets (3 replicates per diet).

• At the end of the experiment, the highest and lowest protein digestibility was observed in fish meal (92.87%) and poultry byproduct meal (59.96%), respectively. Also, the highest level of amino acid digestibility in fish meal was measured (90.9% and 88.13% for total essential and non-essential amino acids respectively). The lowest digestibility of the essential amino acids was observed in rapeseed meal (65.5%) and non-essential amino acids in poultry powder (60.68%). Conclusion: Based on the results of the present study, fishmeal, meat and bone meal, poultry byproduct meal, corn gluten and wheat gluten were identified as feed ingredients with high protein and amino acids digestibility for Siberian sturgeon.

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The effect of a selected autochthonous starter culture made up by Streptococcus thermophilus, Lactobacillus delbrueckii subsp. lactis and Lactobacillus helveticus on the microbiological and physicochemical properties of Pecorino Romano cheese during ripening was investigated. The suitability of the experimental starter culture was tested at industrial scales in cheese-making trials of Pecorino Romano. Pecorino Romano cheese manufactured by use of scotta-fermento served as control. The lactic microflora increased significantly in experimental cheeses as compared to the control and this was also accompanied by a substantial decrease of spoilage microorganisms in experimental cheeses. Free amino acids (FAAs) were more abundant in experimental cheeses, arginine+g-aminobutyric acid and leucine in particular. These differences could be likely due to a different enzymatic activity of the selected starter culture as compared to the scotta-fermento used in the control trials. Oleic (C18:1), palmitic (C16:0), butyric (C4), stearic (C18:0) and myristic (C14:0) acids were the most abundant Free Fatty Acids (FFAs) detected in both brand of cheeses at the end of ripening. Overall, the level of FFAs in experimental and control cheeses did not show significant differences, even if the average values in experimental cheeses were always slightly higher than those recorded for the control. Moreover, the average content of FFAs of Pecorino Romano was found the lowest when compared with the other Sardinian PDO cheeses; most likely the high content of sodium chloride and the low aW of Pecorino Romano influenced all the lipase activities, even those present in the rennet paste. Despite this, the employment of the selected starter culture revealed useful to improve the physico-chemical features of Pecorino Romano while preserving its tipicity.

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Arginine (Arg) requirements of male broilers (Ross 308) reared at high altitude (2100 m above sea level) during the 1-to 3-week period was estimated in a graded supplementation method, in which six diets (230 g kg-1 CP and 3200 Kcal ME kg-1) with Arg increments of 1.25 g kg-1 were applied to four pens of fifteen birds each. Dietary Arg content of the experimental groups ranged from 10 g kg-1 (80% of the NRC recommendation) to 16.25 g kg-1 (130% of the NRC recommendation). Body weight gain, feed: gain ratio, and plasma nitric oxide (NO) concentration were determined as response criteria. Arginine requirements for maximal body weight gain and optimal feed: gain during the 21 days under study were estimated to be 15.3, and 15.1 g kg-1 of diet, respectively. The estimated Arg requirement based on the response in plasma NO was 15.6 g kg-1. In conclusion, broilers receiving dietary Arg of 15 g kg-1 had the best performance. Data obtained for the individual factors are by far the highest values reported for Arg requirements.

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 In view of the increasing sulphur deficiency in Poland’s soils, in 2007-2010, a field experiment was performed with white mustard (Sinapis alba L.) in Haplic Luvisol with low sulphur content (mean – 9.4 mg kg^-1). The aim of the research was to evaluate the effect of varied sulphur application methods (foliar and pre-sowing soil application), forms (elemental and ionic), and rates (0, 20, 40, 60 kg S ha^-1) on the content of protein in mustard seeds, as well as on its amino acid and fraction composition. The research showed that of all the studied factors, the sulphur application rate affected the protein content the most. As compared with the control, sulphur application increased the overall sums of essential and dispensable amino acids in the mustard seeds as well as their quantitative ratio. The biological protein value indices (Chemical Score and Essential Amino Acid Index) point to a clearly positive effect of sulphur on the amino acid composition of the protein, including sulphur-containing methionine, an amino acid limiting protein biosynthesis. The sulphur rate significantly affected the content of all the protein fractions assayed, except for glutelins.
 

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The antioxidant capacity of wheat germ protein hydrolyzed by Alcalase was optimized using Response Surface Methodology (RSM). The optimum hydrolyzing parameters were found at temperature of 52.28°C, time 233 minutes, and E/S 1.46 %. The amino acids profiles of intact and hydrolyzed proteins showed that Wheat Germ Protein Hydrolysate (WGPH) had higher percentage of hydrophobic amino acids than that of intact protein. WGPH prepared in optimum condition was fractionated by RP-HPLC. The obtained fractions were subjected to ABTS assay for antioxidant capacity evaluation. The fraction with higher antioxidant value was then exposed to further analysis by LC-ESI/MS/MS. The sequences of the peptides were found to be TVGGAPAGRIVME (1257.66 Da) and GNPIPREPGQVPAY (1494.77 Da).