The proximate analysis of test diets and fish body were carried out from each replicated fish group. Samples were homogenised using a domestic food blender. The moisture, protein, lipid, and ash contents were analyzed following the protocols of the Association of Official Analytical Chemists [15 ]. Moisture was determined by drying at 105°C until a constant weight was achieved. Similarly, ash was heated to 550°C for 16 hours to a constant weight furnace (Tmf-3100, Eyela Co, Tokyo, Japan). Protein content was measured using the Kjeldahl procedure (Kjeltec 8100, FOSS, Hilleroed, Denmark). Crude fat was assessed by Soxhlet extraction (R106S, Behr Labor-Technik, Düsseldorf, Germany) using petroleum ether.
Kjeltec 8100
Manufactured by Foss
Sourced in Denmark
The Kjeltec 8100 is a laboratory instrument designed for the analysis of nitrogen content in a variety of samples. It performs automated Kjeldahl digestion and distillation processes to determine the total nitrogen concentration.
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Lab products found in correlation
9 protocols using kjeltec 8100
1
Proximate Analysis of Test Diets and Fish
2
Nitrogen Content in Plant Organs
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Samples were taken at both full heading stage and mature stage. Three plants were selected from each plot and were decomposed into to stems, leaves, and panicles. Then, samples were sterilized at 105 °C for 30 min, and dried to constant weight at 80 °C. After grinding, the samples were digested with H2SO4–H2O2, and the nitrogen content of each organ sample was determined by an automatic Kjeldahl nitrogen analyzer (Kjeltec 8100 manufactured by FOSS USA).
3
Kjeldahl Protein Analysis of Barley Malt
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The total amount of protein in barley malt was determined using the Kjeldahl method using the Kjeltec 8100 analyzer (Foss, Copenhagen, Denmark) [19 (link),20 (link)]. This method consists in the mineralization of the sample in a medium of concentrated sulfuric acid (VI) in the presence of catalysts. Protein nitrogen was converted under these conditions to the ammonium ion which, after alkalinization, was distilled in the form of ammonia. The ammonia was determined by acid-base titration with 0.01 MHCl. The standard PN-EN-ISO 20483: 2014-02 was used for marking—Cereals and pulses—Determination of the nitrogen content and calculation of the crude protein content—Kjeldahl method.
4
Functional Group Biomass Composition
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Plant species were classified into the three functional groups: grasses, sedges, and forbs. Only one legume species (Astragalus polycladus) was found in the study site and it was rare, therefore, we grouped it with forbs. Because of the lower statue of alpine plants and the need to avoid the interactive effect of warming and clipping, we only collected aboveground biomass for quality measurement in a 20 cm × 20 cm subplot, therefore, the biomass was not enough to measure the CP, ADF, and EE of each functional group. As a result, the CP, ADF, and EE of the AGB mixture were measured for each plot. The CP was determined with an Automatic Kjeldahl Nitrogen Determination Apparatus (Kjeltec 8100, FOSS, Höganäs, Sweden). The ADF was determined by a sequential detergent fiber analysis (Goering and Van Soest, 1970 ), and the EE was determined by the Soxhlet extraction method (ANKOM XT15i, United States).
5
Comprehensive Food Composition Analysis
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Protein content was determined according to the Kjeldahl method, with premineralization using a conversion factor from total nitrogen to protein equal to 6.25 [18 (link)], with an automatic analyzer (Kjeltec 8100; FOSS Analytical AB, Höganäs, Sweden). Sample moisture was determined using a Mettler Toledo MJ33 moisture analyzer (Mettler Toledo, Greifensee, Switzerland). Ash content was determined according to [19 (link)]. Squalene content was determined according to [20 ].
6
Proximate Composition Analysis of Fish
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Samples of formulated feed and experimental fish were examined for moisture, crude protein, crude fat, and ash by following the protocol of the Association of Official Analytical Chemists [22 ]. For sample collection, two fish from each cage were randomly captured and euthanised with clove oil (0.40 mL L-1) and stored samples at -20°C until the analysis. For the moisture content, whole-body fish samples were oven-dried (Universal Oven UN260, Memmert, Germany) at 105°C until a constant weight was obtained. The protein content (N × 6.25) was ascertained by the Kjeldahl apparatus (Kjeltec 8100, FOSS, Hilleroed, Denmark). Crude fat was extracted by using the Soxhlet apparatus (R106S, Behr Labor-Technik, Dusseldorf, Germany), and ash contents were determined by using a muffle furnace at 550°C (TMF-3100, Eyela Co., Tokyo, Japan).
7
Proximate Composition Analysis of Fish By-products
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The proximate composition of the different fish by-product samples was determined using the following Association of Official Analytical Chemists (AOAC) [27 ] and International Organization for Standardization (ISO) methods. The moisture content of samples was determined using a vacuum oven (AOAC 952.08) prior to sample lyophilization. The samples were kept in properly sealed containers and carefully resuspended after thawing to avoid any losses. Total ash determination was conducted according to AOAC 938.08, and the total fat content according to AOAC 948.15. The nitrogen content was determined using an automated Kjeldahl apparatus (Kjeltec 8100, Foss Analytical, Hilleroed, Denmark) following the procedure described in ISO 5983-2:2005 [28 ]. The total protein content was calculated by multiplying the nitrogen content by a conversion factor of 6.25. Total carbohydrates were determined by subtracting the sum of the ash, fat, and protein contents from 100 [29 ]. All analyses were conducted in triplicates. The results for the moisture content are expressed as g/100 g of sample, whereas those for ash, protein, fats, and carbohydrates as g/100 g of dry matter.
8
Pâté Cooking Loss and Chemical Composition
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Cooking loss of pâté was calculated from the diff erences in weights before and after thermal treatment. Chemical analyses of the pâtés were performed 24 hrs after their preparation. Moisture was determined according to ISO 1442:1997. Total nitrogen content was evaluated by the Kjeldahl method using a Kjeltec 8100 (Foss Tecator, Höganäs, Sweden). Protein was calculated using the factor 6.25. Total fat was assayed by the Soxhlet method, in accordance with ISO 1444:2000. Total calories (kJ) were calculated in relation to 100 g of samples using the values corresponding to fat (37 kJ•g -1 ), protein (17 kJ•g -1 ) (WHO, 2003) and inulin (8 kJ•g -1 ) (Commission Directive 2008/100/EC). The pH was measured using a digital pH meter CPC-501 (Elmetron, Poland) equipped with a pH electrode Elmetron, Poland) , in accordance with ISO 2917:1999. Lipid oxidation was assessed using the thiobarbituric acid reactive substances' (TBARS) method (Raharjo at al., T0 -224.0 g pork back fat and 0 g inulin gel, T1 -149.5 g pork back fat and 74.5 g inulin gel, T2 -74.5 g pork back fat and 149.5 g inulin gel, T3 -0 g pork back fat and 224.0 g inulin gel.
1992). TBARS were calculated and expressed as mg malonaldehyde (MDA) per kg of pâté.
1992). TBARS were calculated and expressed as mg malonaldehyde (MDA) per kg of pâté.
9
Marinating and Cooking Loss Analysis
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Marinating loss was calculated by measuring the differences in weight before and after marinating. while processing loss was calculated by measuring the differences in weight before and after cooking. Moisture was determined according to ISO 1442:1997. Total nitrogen content was evaluated by the Kjeldahl method using a Kjeltec™ 8100 (Foss Tecator, Höganäs, Sweden). Protein was calculated using the factor 6.25. Total fat was assayed by means of the Soxhlet method, in accordance with ISO 1444:2000.
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