Changes In Nutritive Value Research Articles

Bale Location Effects on Nutritive Value and Fermentation Characteristics of Annual Ryegrass Bale Stored in In-line Wrapping Silage.

In southeastern regions of the US, herbage systems are primarily based on grazing or hay feeding with low nutritive value warm-season perennial grasses. Nutritious herbage such as annual ryegrass (Lolium multiflorum Lam.) may be more suitable for preserving as baleage for winter feeding even with more intensive production inputs. Emerging in-line wrapped baleage storage systems featuring rapid wrapping and low polyethylene film requirements need to be tested for consistency of storing nutritive value of a range of annual ryegrass herbage. A ryegrass storage trial was conducted with 24-h wilted ‘Marshall’ annual ryegrass harvested at booting, heading and anthesis stages using three replicated in-line wrapped tubes containing ten round bales per tube. After a six-month storage period, nutritive value changes and fermentation end products differed significantly by harvest stage but not by bale location. Although wilted annual ryegrass exhibited a restricted fermentation across harvest stages characterized by high pH and low fermentation end product concentrations, butyric acid concentrations were less than 1 g/kg dry matter, and lactic acid was the major organic acid in the bales. Mold coverage and bale aroma did not differ substantially with harvest stage or bale location. Booting and heading stage-harvested ryegrass baleage were superior in nutritive value to anthesis stage-harvested herbage. Based on the investigated nutritive value and fermentation characteristics, individual bale location within in-line tubes did not significantly affect preservation quality of ryegrass round bale silages.

Shelf life studies on apple juice pasteurised by ultrahigh hydrostatic pressure

Shelf life of Golden Delicious apple juice treated by ultrahigh hydrostatic pressure (HPP) was evaluated in terms of colour, total polyphenol content, antioxidant capacity, ascorbic acid content, pH, titratable acidity, total soluble solids, polyphenol oxidase (PPO) activity, pectin methylesterase (PME) activity and sensory testing. Using response surface methodology it was determined to process the apple juice in a HPP unit at 430 MPa for 7 min, and stored at room temperature (20 °C) and in refrigeration (4 °C) for 34 days. No significant changes (p < 0.05) in physicochemical properties, nutritive value or sensory attributes were detected in the treated apple juice, but the PPO started recovering its activity during the storage without causing significant difference (p < 0.05) in its colour. PME was completely inactivated in the HPP treatment, while indigenous micro-biota of the raw juice was also eliminated. The applied processing conditions preserved the physicochemical and sensory quality of apple juice, and kept polyphenols content and antioxidant capacity unaltered.

ソルガム属（Sorghum spp.）数品種における乾物収量， 栄養価と青酸化合物（HCNp）含量の生育に伴う推移

ソルガム属（Sorghum spp.）数品種における乾物収量， 栄養価と青酸化合物（HCNp）含量の生育に伴う推移

Effect of ethanolic flax (Linum usitatissimum L.) extracts on lipid oxidation and changes in nutritive value of frozen-stored meat products.

Flaxseed (Linum usitatissimum L.) is an important source of phenolic compounds, mainly lignans. Antioxidant capacities of flaxseed extracts that contain the compounds have been reported earlier. However, there is a lack of accessible information about their activity against lipid oxidation in meat products. Therefore, the effect of ethanolic flaxseed extracts (EFEs) on lipid stability and changes in nutritive value of frozen-stored meat products (pork meatballs and burgers) was determined. EFEs from three Polish flax varieties (Szafir, Oliwin, Jantarol) were applied in the study. During 150-day storage of meat products, the lipid oxidation (peroxide and TBARS value) and thiamine retention were periodically monitored, alongside with methionine and lysine availability and protein digestibility. The addition of EFEs significantly limited lipid oxidation in stored meatballs and burgers. EFE from brown seeds of Szafir var. was superior to the others from golden seeds of Jantarol and Oliwin. Moreover, the extracts reduced changes in thiamine and available lysine content, as well as protein digestibility, during storage time. The effect of EFE addition on available methionine retention was limited. The ethanolic flaxseed extracts exhibit antioxidant activity during frozen storage of meat products. They can be utilized to prolong shelf-life of the products by protecting them against lipid oxidation and deterioration of their nutritional quality. However, antioxidant efficiency of the extracts seems to depend on chemical composition of raw material (flax variety). Further investigations should be carried on to explain the issue.

Nitrogen and water availability to tomato plants triggers bottom-up effects on the leafminer Tuta absoluta

This study examined the effects of various levels of nitrogen inputs (optimal, insufficient and excessive) and water inputs (optimal, low drought and high drought) to tomato plants (Solanum lycopersicum) on survival and development of an invasive tomato leafminer, Tuta absoluta (Meytick) (Lepidoptera: Gelechiidae). Plant growth i.e. plant height and the number of nodes declined under insufficient or excessive nitrogen treatment. Compared to optimal N, insufficient N treatment decreased leaf N content and increased the carbon/nitrogen ratio (C/N) whereas an excess of N had no effect on both leaf N content and leaf C/N ratio. Sub-optimal nitrogen supplies, water treatments and their interactions, significantly reduced the leafminer survival rate and slowed down its development. Together with the findings from three recent companion studies, we assumed that a combination of changes in nutritional value and chemical defense could explain these observed effects. Furthermore, our findings supported both the “Plant vigor hypothesis” and the “Nitrogen limitation hypothesis”.

Can We Predict Forage Nutritive Value With Weather Parameters?

•The use of easily accessible information to forecast when standing forage may lack nutrients to sustain cattle production could be valuable to the ranching community.•Our study was designed to determine if forage crude protein and acid detergent fiber could be reasonably predicted using precipitation, season, and temperature.•In south Texas, monthly precipitation in the fall accounted for 63% of the variation in crude protein and 73% of the variation in acid detergent fiber.•A better understanding of how forage nutritive value changes over the year can improve strategic supplementation efforts.

Effect of timing of harvest on nutritive value of four cultivars of kale (Brassica oleracea L. var. acephala)

Abstract A single site, single year replicated study in Canterbury investigated change in nutritive value and dry matter (DM) yield of four kale cultivars harvested monthly between May and September. The proportion of leaf relative to stem was significantly higher for an intermediate kale ('Regal') and short marrow-stem kale ('Kestrel') compared with two giant kales 'Gruner' and 'Rawera'. Late winter loss of leaf was greater for 'Gruner' and 'Rawera' compared with 'Regal' or 'Kestrel'. Whole plant DM% remained stable through winter (average 11.9%). Lower stem contained more DM than top stem or leaf. The DM% of 'Gruner' was significantly higher than other cultivars. 'Kestrel' contained significantly more megajoules of metabolisable energy than other kales. Energy content of leaf and top sections of stem averaged 2.5 MJME/kg DM more than lower stem. Dry matter yield peaked in June then declined monthly thereafter for giant kales 'Gruner' and 'Rawera', but not 'Regal' or 'Kestrel'. The use of intermediate and short marrow-stem kales 'Regal' and 'Kestrel' is one management option to improve the leafiness and whole plant energy content of late winter feed crops. Keywords: Forage brassica, kale, nutritive value, winter feed, yield

Effects of Milling-process and pasta making on ABTS•+scavenging activity of hydrophilic and lipophilic extracts of durum wheat varieties

Epidemiological studies associated consumption of whole-durum wheat products with reduced incidence of chronic diseases, diabetes and cancer. These health benefits have been mainly attributed to antioxidant activity (AA) due to the unique phytochemical content of wheat. Milling, extrusion and drying process can influence the activity of these beneficial compounds. In order to have a deep insight into the changes of nutritional value from raw material to pasta, the aim of this study was: i) to compare the AA of hydrophilic and lipophilic extracts of five durum wheat genotypes along the pasta chain; ii) to evaluate the changes in antioxidant properties of whole meal after processing in semolina and pasta. To this aim TEAC (Trolox Equivalent Antioxidant Capacity) assay based on ABTS•+ [2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity was used due to its high reproducibility and simplicity.Low genotype variability was observed for both hydrophilic and lipophilic extracts. Milling proc...

Simulating the Nutritive Value of Timothy Summer Regrowth

The process‐based grass model, CATIMO, simulates the spring growth and nutritive value of timothy (Phleum pratense L.), a forage species widely grown in Scandinavia and Canada, but the nutritive value of the summer regrowth has never been simulated. Our objective was to improve CATIMO for simulating the N concentration, neutral detergent fiber (NDF), in vitro digestibility of NDF (dNDF), and in vitro true digestibility of dry matter (IVTD) of summer regrowth. Daily changes in summer regrowth nutritive value were simulated by modifying key crop parameters that differed from spring growth. More specifically, the partitioning fraction to leaf blades was increased to increase the leaf‐to‐weight ratio, and daily changes in NDF and dNDF of leaf blades and stems were reduced. The modified CATIMO model was evaluated with data from four independent experiments in eastern and western Canada and Finland. The model performed better for eastern Canada than for the other locations, but the nutritive value attributes of the summer regrowth across locations (range of normalized RMSE = 8–25%, slope &lt; 0.17, R2 &lt; 0.10) were not simulated as well as those of the spring growth (range of normalized RMSE = 4–16%, 0.85 &lt; slope &lt; 1.07, R2 &gt; 0.61). These modeling results highlight knowledge gaps in timothy summer regrowth and prospective research directions: improved knowledge of factors controlling the nutritive value of the timothy summer regrowth and experimental measurements of leaf‐to‐weight ratio and of the nutritive value of leaves and stems.

Storage characteristics, nutritive value, energy content, and in vivo digestibility of moist, large rectangular bales of alfalfa-orchardgrass hay treated with a propionic acid-based preservative

Unstable weather, poor drying conditions, and unpredictable rainfall events often place valuable hay crops at risk. Recent research with large round bales composed of alfalfa (Medicago sativa L.) and orchardgrass (Dactylis glomerata L.) has shown that these large-bale packages are particularly sensitive to spontaneous heating and dry matter (DM) losses, as well as other undesirable changes with respect to forage fiber, protein, and energy density. Various formulations of organic acids have been marketed as preservatives, normally for use on hays that are not desiccated adequately in the field to facilitate safe bale storage. Our objectives for this study were to (1) evaluate the efficacy of applying a commercial (buffered) propionic acid-based preservative at 3 rates (0, 0.6, and 1.0% of wet-bale weight) to hays baled at 3 moisture concentrations (19.6, 23.8, and 27.4%) on the subsequent storage characteristics and poststorage nutritive value of alfalfa-orchardgrass forages packaged in large rectangular (285-kg) bales, and then (2) evaluate the in vivo digestibility of these hays in growing lambs. Over a 73-d storage period, the preservative was effective at limiting spontaneous heating in these hays, and a clear effect of application rate was observed for the wettest (27.4%) bales. For drier hays, both acid-application rates (1.0 and 0.6%) yielded comparable reductions in heating degree days >30°C relative to untreated controls. Reductions in spontaneous heating could not be associated with improved recovery of forage DM after storage. In this study, most changes in nutritive value during storage were related to measures of spontaneous heating in simple linear regression relationships; this suggests that the modest advantages in nutritive value resulting from acid treatment were largely associated with perturbations of normal heating patterns during bale storage. Although somewhat erratic, apparent digestibilities of both DM (Y=−0.0080x + 55.6; R2=0.45) and organic matter (Y=−0.0085x + 55.5; R2=0.53) evaluated in growing lambs were also directly related to heating degree days in simple linear relationships. Based on these data, applying propionic acid-based preservatives to large rectangular bales is likely to provide good insurance against spontaneous heating during storage, as well as modest benefits with respect to nutritive value and digestibility.

Potentials of Microwave Heating Technology for Select Food Processing Applications - a Brief Overview and Update

In recent years, microwave heating has been increasingly popular all over the world, in particular for modern household food-processing applications, due to increased economic merits in many developing countries such as steady economic growth, high disposable income, etc. This trend also seems to be associated with increased awareness about the benefits of nutritious and healthy foods as well as functionalities of certain phytochemicals in diets, which may act as neutraceuticals. Microwave heating is known for its operational safety and nutrient retention capacity with minimal loss of heat-labile nutrients such as B and C vitamins, dietary antioxidant phenols and carotenoids. This review was aimed to provide a brief yet comprehensive update on prospects of microwave heating for food processing applications, with special emphasis on the benefits at household level and its impact on food quality in terms of microbial and nutritional value changes.

Productivity and nutritional value varieties of sugarcane under different phosphorus sources

Due to the expansion of sugarcane in areas that are not traditional in it’s cultivation, there is need of study the management of fertilizer, mainly phosphorus, since it’s the nutrient that most limits the production in the tropics. The aim of this work was to evaluate the productivity and nutritional value of two varieties of sugarcane grown under different phosphorus sources, for three production cycles in North of Mato Grosso State, Brazil. The experimental design was randomized blocks in factorial scheme 4x2, with four replications. The sources of phosphorus used were bone meal, Arad phosphate and triple superphosphate at a dose of 100 kg P2O5 ha-1, and a control without nutrient application at planting. The varieties of sugarcane were planted IAC86-2480 and SP79-1011. We evaluated the productivity of dry matter, dry matter content, neutral detergent fiber and acid detergent, lignin, cellulose, in vitro digestibility and crude protein of forage. The phosphorus sources provided higher yields during the first cycle of sugarcane and did not cause significant effect on productivity in subsequent cycles. Phosphorus fertilization did not cause significant changes in the nutritional value of sugarcane. The variety IAC86- 2480 showed higher crude protein content in three cycles and higher dry matter yield in the first two cycles, compared to SP79-1011. Regarding the fiber constituents, both showed similar results.

Nutritional composition of rice bran submitted to different stabilization procedures

In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to two stabilization methods. Changes in nutritional value in terms of, concerning chemical composition, minerals and fatty acid content, were evaluated to supplement existing data and promote the utilization of rice bran in the human diet. The following homemade heat treatments were applied: roasting on a conventional stove or heating in a microwave oven. Based on the results, the different heating methods affected sample composition, since the levels of some nutrients of treated samples showed significant changes (p&lt;0.05) compared to corresponding raw samples. The rice bran treated on a conventional stove produced products with lower moisture (5.14±0.10 g/100 g) and nutrients such as sodium 11.8%; palmitic acid 9.9% and stearic acid 8.1%. The microwave oven procedure resulted in better nutrient preservation, with slightly higher moisture content (6.28±0.10 g/100 g), and appears to be a practical and rapid tool for home heat stabilization of rice bran.

Millwood and Wild‐Type Honeylocust Seedpod Nutritive Value Changes Over Winter

ABSTRACTHoneylocust (Gleditsia triacanthos L.) seedpods have potential as a feed supplement within silvopasture systems but may degrade after dropping to the ground. Seedpods from representative ‘Millwood’ (MW) and wild‐type (WT) honeylocust trees were exposed to ambient conditions during fall and winter. At monthly intervals (November to March), seedpods were retrieved, dried, and fractionated into seed and husk components for nutritional characterization. For both tree types, husk nutritive value changes were small the first winter. Patterns of decreased sugars and in vitro true digestibility (IVTD) and increased fibers and lignin were stronger the second year, likely due to greater precipitation. Despite greater sugars and IVTD and lower fibers, MW husks displayed greater resistance to degradation; from November 2009 to March 2010, IVTD decreased 79 and 160 g kg−1 for MW and WT husks, respectively. Husk and seed crude protein (CP) levels changed little over winter. Seeds, protected by hard seed coats, were largely resistant to degradation; ground seeds were nearly fivefold more digestible than whole seeds. Changes in most husk mineral concentrations as well as the relative differences between husk (tree) types were variable and inconsistent. Nutritive value of MW and WT honeylocust seedpods declined appreciably when exposed to wet ground. Producers feeding pods within pastures during wet winters should do so within a couple months after pod drop to minimize nutrient losses.

Effects of tiger nut (Cyperus esculentus) milk liquid co‐products on the quality of pork burgers

SummaryCo‐products from the tiger nut milk industry can be given added value if they are used in the manufacturing process of other food products. The aim of this study was to analyse the effect of using tiger nut milk liquid co‐product as a substitute for the water added to pork burger formulations. The results showed that its use in pork burger delayed lipid oxidation and improved cooking properties (less shrinkage), while no significant changes in nutritional value were observed. Pork burgers containing tiger nut liquid co‐product were perceived to be juicier and less fatty than the control, contributing to higher scores for overall liking.

Nutritional Evaluation of Seasonal Changes in Muscle Fatty Acid Composition of Common Carp (Cyprinus carpio) in Karamik Lake, Turkey

The present study aims to determine seasonal changes of nutritional value of common carp in Karamık Lake by determining the fatty acid composition. The levels of saturated, monounsaturated, and polyunsaturated fatty acids in 100 g total fatty acid were found to be 28.73, 25.31, and 38.19 g in winter; 29.39, 24.06, and 35.75 g in spring; 31.05, 35.02, and 24.86 g in summer; 29.85, 32.39, and 30.92 g in autumn, respectively. Total ω3 and ω6 polyunsaturated fatty acid levels in 100 g fatty acid in muscle of the common carp ranged from 12.90 g to 25.97 g and from 10.73 g to 14.59 g, respectively. The ratio of total ω3 polyunsaturated fatty acids was higher than that of total ω6 polyunsaturated fatty acids in all seasons. The ratios of ω6/ω3 polyunsaturated fatty acids and arachidonic/eicosapentaenoic acids were the lowest in winter (0.41, 0.64) and highest (0.98, 2.72) in autumn. The amount of eicosapentaenoic + docosahexaenoic acids was also highest in winter and was composed of 22.50 g of 100 g total fatty acid in muscle of pike.

The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meats

The aim was to assess the effect of iodine salts (KI or KIO3) on lipid oxidation as well as changes in the availability of lysine and methionine and protein digestibility in frozen-stored processed meats. Three types of iodine salt carriers were used: table salt, wheat fiber and soy protein isolate.The results showed no catalytic effect of iodine salts on lipid oxidation in stored processed meats. The application of a protein isolate and wheat fiber resulted in the inhibition of lipid oxidation in meatballs. During storage of meat products the contents of available lysine and methionine as well as protein digestibility were decreased. The utilization of wheat fiber as an iodine salt carrier had a significant effect on the reduction of lysine losses. No protective properties were found for the wheat fiber or soy protein isolate towards methionine.

Changes in the herbage nutritive value and yield associated with threshold responses of vegetation to grazing in Mongolian rangelands

AbstractWe examined the changes in the nutritive value and yield of herbage along a grazing gradient, where abrupt changes in community composition occurred, at multiple ecological sites in Mongolian rangelands. At grassland sites, changes in the herbage nutritive value could be attributed to rapid replacement of perennial grasses or forbs with weedy annual forbs along a grazing gradient. Crude protein (CP) concentration increased sharply in approaching the source of grazing gradient, whereas neutral detergent fibre and metabolizable energy (ME) concentrations decreased sharply. As ME can be utilized as a main index of herbage nutritive value, these results indicated its overall loss with severe grazing. Consequently, gradual increases in the yields of CP and ME in the direction of the gradient source at the grassland sites did not necessarily indicate the improvement of rangeland condition. In contrast, at shrubland sites, we could not generally detect any significant trends in the herbage nutritive value. The yield of ME gradually decreased in the direction of gradient source, suggesting that grazing affects herbage yield rather than herbage feed value at shrubland sites. Thus, the nutritive value and yield of herbage can be modified greatly in association with nonlinear responses of vegetation to livestock grazing.

Nutritive value and biochemical changes in broiler chickens fed detoxified castor kernel cake based diets

Castor bean (Ricinus communis Linn.) is an important oilseed rich in protein but rarely used as livestock feed due to antinutritional factors. Castor seed was detoxified using combined processing techniques of moist heating and fermentation (5 and 7- day) or lye treatment and fed to150 day-old Anak 2000 broiler chicks at varying levels (0, 10, 15 and 20%) in a 49-day experiment. There were 10 dietary treatments: a control diet, void of castor bean cake (CBC), 3 diets (at 10, 15 and 20%) each containing either heat cum lye treated CBC, heat cum 5-day fermentation or heat cum 7-day fermentation in a completely randomized design. The chemical constituent of detoxified castor kernel, performance, haematology and serum metabolites of the broilers served was evaluated. About 71% of haemaglutinin in the cake which constitutes the major impediment was removed via thermal cum lye treatment while thermal cum fermentation removed about 60%. Feed intake of lye treated CBC was not different (P>0.05) from control up to 20% inclusion although, the weight gained were not the same (P 0.05) and significantly lower (P<0.05) than the control and lye treatment. Packed cell volume (PCV) value was highest in control and followed closely by lye treatment at 10% inclusion. A significant difference(P<0.05) was observed at 15% and 20% inclusion particularly on birds placed on fermented based diet. The white blood cell (WBC) increased significantly (P<0.05)with increased level of inclusion of CBC. There was downward trend in serum protein while an upward trend was observed for urea and creatinine with increasing levels of detoxified CBC. It was concluded that heat cum lye treatment can be used to detoxify CBC and such treated product maybe safely used at 15% inclusion rate. Key words: Castor bean cake, detoxification, broilers, performance, blood component.

Effects of processing on soybean nutrients and potential impact on consumer health: An overview

Production of soybeans and consumption of soy products is increasing worldwide mainly due to acclaimed health benefits. Processing can alter soybean sensory appeal, nutritive value and potentially affect consumer health. This review of the literature examines these issues. Despite potential changes in nutritive value during processing, soy foods processing below 100oC for short periods, may not adversely affectnutritive value. However, heat inactivation of trypsin inhibitors, denaturation of soybean globulins and haemagglutenins, increases soy protein bioavailability. Excessive heating can impair nutritive value by making lysine unavailable, as serine, cystine and cysteine are converted to a dehydroprotein intermediate that reacts with lysine to form lysinoalanine. Tryptophan and methionine are also lost duringexcessive heating. The acylation reaction catalyzed by alkali, generates lysinoalanine, an unavailable and potentially toxic compound. In rats, ingestion of lysinoalanine results in diarrhoea, pancreatic hyperplasia, and loss of hair. At levels present in foods, protein-bound lysinoalanine does not cause nephrotoxicity in humans. Heat treatments at alkaline pH result in destruction of arginine, which is converted to ornithine, urea, citrulline and ammonia, while cysteine is converted into dehydroalanine. Serine, threonine and lysine are also reduced at alkaline pH. Theseconditions may be present during alkali refining of soy oil. Carbohydrates with free reducing groups react with carbonyl groups on proteins as part of the Maillard reaction. Heat treatments at alkaline pH and above 200oC cause isomerization of amino acids, leading to formation of racemic mixtures of L and D forms. Since Disomers have reduced bioavailability and some including D-proline are reported to be toxic, racemization of an essential amino acid reduces its nutritional value. Changes in lipids include oxidation, loss of lipid-soluble vitamins and change of fatty acids from cis to trans isomers. Autoxidation of unsaturated fatty acids initiates free radicalformation leading to destruction of unsaturated fatty acids, with potential reduction of essential fatty acid content. Oxidized lipid-protein interaction products are important precursors of atherosclerotic plaques in vivo. Carotenoids are lost on bleaching, thereby reducing Vitamin A potential. Vitamin E is lost during oil refining. Roasting and toasting have no effect on soy isoflavones, but organic solvents remove them, while fermentation increases their bioavailability. Dehulling reduces total mineral content but most soy minerals follow protein or meal, while sodium and potassium are lost in wash water. To minimize adverse changes, minimal washing, fermentation, reduction of hydrogenation temperature and thermal processing below 100oC for short periods, are recommended.