Journals / Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi (Online) / 2020 / Cilt: 3 - Sayı: 1

Use of Chia (Salvia hispanica) in Human and Animal Nutrition

İnsan ve Hayvan Beslenmesinde Chia (Salvia hispanica) Kullanılması

Pages
48–57
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This review was written to draw attention to the importance of chia and its products.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Chia is a one-year herb that has been increasing its effect lately; It has very important effects both in animal nutrition and human nutrition.
📊
Key Findings & Data:A high protein and fat content will ensure the high metabolic energy content of the feed.
💡
Conclusion & Impact:This review was written to draw attention to the importance of chia and its products.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Chia is a one-year herb that has been increasing its effect lately; It has very important effects both in animal nutrition and human nutrition. A high protein and fat content will ensure the high metabolic energy content of the feed. With chia having high fat content, it will be easier to prevent temperature stress in dairy cattle. In human nutrition, chia is used in gluten-free bread production. It has been determined that chia seeds are not allergic and do not have a lethal effect. This review was written to draw attention to the importance of chia and its products.

Özet

Chia son zamanlarda giderek önemini artıran tek yıllık bir bitki olup; gerek hayvan beslemede gerekse de insan beslenmesinde çok önemli etkileri bulunmaktadır. Protein ve yağ içeriğinin yüksek olması, yemin metabolik enerji içeriğinin fazla olmasını sağlayacaktır. Chianın yüksek yağ içeriğine sahip olması ile süt sığırlarında sıcaklık stresini önlemek kolaylaşacaktır. İnsan beslenmesinde chia, glütensiz ekmek üretiminde kullanılmakta olup; chia tohumunun alerjik olmayıp, öldürücü bir etkisinin olmadığı tespit edilmiştir. Bu derleme, chia ve ürünlerinin söz konusu önemine dikkat çekmek için yazılmıştır.

🔖

Cite This Article

AYAŞAN, T., AYAŞAN, Ş. (2020). Use of Chia (Salvia hispanica) in Human and Animal Nutrition. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi (Online), Cilt: 3 - Sayı: 1, 48–57. https://ajindex.com/articles/287518

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (13)

  1. Sosa-Baldivia A., Ruiz-Ibarra G., Robles de la Torre RR., López RR., López AM. The chia (Salvia hispanica): past, present and future of an ancient Mexican crop, AJCS 2017; 12(10): 1626-1632
  2. Sandoval ORM., Paredes LO. Isolation and characterization of proteins from chia seeds (Salvia hispanica L.), Journal of Agriculture Food Chemistry 2013; 63, 193-201
  3. Silveira CM., Salas MDLM. Chemical characterization of chia (Salvia hispanica L.) for use in food products, J Food Nutr Res 2014; 2, 263-269
  4. Scapin G., Schimdt MM., Prestes RC., Ferreira S., Silva AFC., da Rosa CS. Effect of extract of chia seed (Salvia hispanica) as an antioxidant in fresh pork sausage, International Food Research Journal 2015; 22(3): 1195-1202
  5. İkizoğlu E. Raf ömrü dolan kinoa, chia, teff, maş fasulyesi ve karabuğdayın ruminant beslemede kullanımının in vitro yöntemlerle araştırılması, Yüksek Lisans Tezi, Tekirdağ Namık Kemal Üniversitesi Fen Bilimleri Enstitüsü, 2018; s:47, Tekirdağ
  6. Özbek T., Yeşilçubuk NŞ. Süper besin: Chia tohumu (Salvia hispanica L.), Beslenme ve Diyet Dergisi 2018; 46(1): 90-96
  7. Melo D., Machado TB., Oliveira MBPP. Chia seeds: an ancient grain trending in modern human diets, Food Funct 2019; 10(6): 3068- 3089. doi: 10.1039/c9fo00239a
  8. Jamshidi AM., Amato M., Ahmadi A., Bochicchio R., Rossi R. Chia (Salvia hispanica L.) as a novel forage and feed source: A review, Italian Journal of Agronomy 2019; 14, 1297
  9. Enes BN., Moreira LPD., Silva BP., Grancieri M., L´ucio HG., Venˆancio VP., Mertens-Talcott SU., Rosa COB., Martino HSD. Chia seed (Salvia hispanica L.) effects and their molecular mechanisms on unbalanced diet experimental studies: A systematic review, Journal of Food Science 2020; 85(2): 226-239
  10. Ayerza R. Seed composition of two chia (Salvia hispanica L.) genotypes which differ in seed color, Emirtes Journal of Food Agriculture 2013; 25(7): 495-500
  11. Kulczynski B., Kobus-Cisowska J., Taczanowski M., Kmiecik D., GramzaMichałowska A. The chemical composition and nutritional value of chia seeds-current state of knowledge, Nutrients 2019; 11, 1242; doi:10.3390/nu11061242
  12. Grancieri M., Duarte Martino HS., Gonzalez de Mejia E. Chia seed (Salvia hispanica L.) as a source of proteins and bioactive peptides with health benefits: A review, Comprehensive Reviews Food Science Food Safety 2019; 18, 480-499
  13. Nitrayova S., Brestensky M., Heger J., Patras P., Rafay J., Sirotkin A. Amino acids and fatty acids profile of