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Abstract
We have studied the effect of the irradiation and the time of conservation on nutritional value. The irradiation dose was of 37,5 Krad.; the time past from the date of harvest untill the irradiation was 150 days and from this date untill that was given to the animals past 90 days. The ana tic al determination was realized to 605 days after harvest. The Thomas Mitchell technique has been used in estimating its protein quality and that of Moore-Stein in determining the aminogram. The Friedeman and col., technique for the carbohidrates usable. According to results obtained we came to the conclusion that, from a nutritional point of view, irradiation is a suitable method for the preservation of wheat, because don't affect the quality of its self judged for the carbohydrates availability and for the protein digestibility. Furthermore, irradiation diminishes the loss of aminoacids during storage. Moreover, we have studied the influence of the irradiation on nutritional value of hake fillet (Merlucius merlucius). The irradiation dose was 100 Krad.; the irradiation has no significant effects on the digestibility, neither the nutritive quality of have protein.
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