ArticleTropical animal health and production2023
Comparative evaluation of nutrient composition, in vitro nutritional value, and antioxidant activity of de-oiled meals from walnut, hazelnut, almond, and sesame.
Article in Tropical animal health and production, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed, 9 citations in OpenAlex.
- Rapid Authentication of Plant-Based Milk Alternatives by Coupling Portable Raman Spectroscopy With Machine Learning.Journal of AOAC International · 2026Article
- Extraction of protein from oilseed meal residues of sesame, hazelnut, almond and pumpkin produced in the oil industry for application in human and animal food.RSC advances · 2025Article
Corrections and comments
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Authors and funding
7 authors at 4 institutions in 2 countries.
Funding
Abstract
This study aimed to establish a comparative database on the chemical composition, in vitro nutritional value, and antioxidant activity of the de-oiled meals produced from walnut, hazelnut, almond, and sesame seeds from the ruminant nutrition perspective. The meals were provided in dried form after their oil harvest using the cold-pressing oil extraction method. Crude protein (CP) constituted the major component of the meals and was the greatest in walnut and almond (average of 45.6% of dry matter (DM)], intermediate in hazelnut meal (41.4%), and least in sesame meal (33.3%)). Potassium was the most abundant mineral in walnut, hazelnut, and almond meals, followed by phosphorus, calcium, and magnesium. The CP fractions determined using the Cornell Net Carbohydrate and Protein System were largely different across the meals, with fraction A being the greatest in hazelnut (40.9% of CP) and intermediate in almond, sesame, and walnut meals (11.4% of CP). The unavailable CP fraction (fraction C) was the least abundant fraction in all meals, ranging from 0.13% of CP in walnut to 3.30% of CP in hazelnut meal. Oleic and linoleic acids were the predominant unsaturated fatty acids, and palmitic acid was the principal fatty acid in all meals analyzed. The fractional degradation rate (h
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Registered trials
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