Changes In Nutritive Value Research Articles

Advances in Non-thermal Food Processing Methods-Principle Advantages and Limitations for the Establishment of Minimal Food Quality as well as Safety Issues: A Review

Background: The demand from consumers for safe, healthy food with a long shelf life, with no change in taste or nutritive value, has made food safety a key concern in today's world. Traditional thermal food processing technology has trouble meeting these standards. Conventional thermal and non-thermal processing has limitations and to overcome these limitations more studies are conducted regarding the novel non-thermal food processing methods. Objective: The goal of this paper was to present an overview of the research on the development of non-thermal processing techniques, such as electrofreezing, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, and plasma activated water, as well as their advantages and limitations. Methods: The present review aims to summarize findings related to novel non-thermal processing techniques, gathered from work published in scientific journals, related books, and book chapters from sources such as Web of Science (WoS), Google Scholar, Scopus and ScienceDirect. Results: Non-thermal treatment may result in more desirable outcomes, such as greater preservation of heat-sensitive nutrients, fewer changes in sensorial as well as physico-chemical quality of the processed foods. Conclusion: Compared to traditional heat processing, the nutritional value of foods is better preserved, and the sensory qualities of foods are less altered. These novel techniques can be combined with each other to achieve higher efficiency and overcome other limitations. More studies should be conducted regarding the combination of novel non-thermal techniques to achieve greater efficiency.

Influence of storage length on the nutritive value of baleage

AbstractHigh‐quality forages can benefit from being harvested as baleage when the environmental conditions are not favorable for dry hay production. Currently, it is recommended that baleage should be fed within 9‐months post‐harvest; however, mild winters can reduce the demand for these stored forages. Data are limited on the changes in nutritive value of baleage stored beyond the recommended timepoint. Therefore, the objective was to determine the effect of storage length on nutritive value of forage harvested and stored as baleage. This study evaluated baleage harvested from 2016 to 2018 in Tifton, GA, consisting of either bermudagrass (Cynodon dactylon L. Pers.), or a mixture of bermudagrass and alfalfa (Medicago sativa L.). Baleage was sampled for nutritive value analysis at 6‐weeks and 9‐ and 12‐months post‐harvest, with a subset of bales sampled at 24 months. Regardless of forage, crude protein, total digestible nutrients, and in‐vitro dry matter digestibility at 48 h were not impacted in bales sampled up to 12‐months post‐harvest (p > 0.07). However, acid detergent fiber increased when baleage was stored beyond 6 weeks but did not change from 9 to 12 months (p < 0.01). In the subset of bales stored up to 24‐months post‐harvest, all nutritive value parameters evaluated were negatively impacted (p < 0.01). The prolonged storage period may negatively affect the baleage plastic integrity, resulting in a decline in nutritive value if anaerobic conditions are not maintained. Future research is warranted to evaluate the changes in the fermentation profile of baleage under extended storage conditions.

Development and Sensory Quality of Rice Base Candy Supplemented with Mushroom and Walnut Flour

An attempt was made to create a rice-based candy that also contained dry mushroom and walnut powder in order to create a Nutri play candy for the teenage population that is unable to obtain the necessary nutrition value from their food on a regular basis. Only sugar syrup was added during the manufacture of the other candies. On the basis of the sensory characteristics of the sample (measured on a 9-point hedonic scale), the process parameters of sugar concentration, temperature, heating time, and texture were examined. The ideal solid candy needs to be processed at 115 °C for 7 minutes at 9% rice powder content. Similarly, after carrying out the same experiment with rice-based candy, it was discovered that utilizing 40% raw sugar, processing at 115 degrees Celsius for 7 minutes, was the optimal combination for its manufacture. Investigations were also conducted into the sensory aspects of the final product and the three factors (Jain el al., 2000). Analysis was done on the samples' changes in sugar content and nutritional value as a function of temperature, heating duration, and sugar concentration. Candy was accepted or liked on the basis of sensory evaluation as it was rated between 7-9 .The candy's nutritional value increases by adding mushroom and walnut flour. As it fulfill the basic protein and energy requirement as well as PUFA and MUFA of teenage group. Candy is the acceptable form which is easily consumed or accepted by teenage. Confection made of rice was determined to conform with FSSAI standards.

Diatom-mediated food web functioning under ocean artificial upwelling

Enhancing ocean productivity by artificial upwelling is evaluated as a nature-based solution for food security and climate change mitigation. Fish production is intended through diatom-based plankton food webs as these are assumed to be short and efficient. However, our findings from mesocosm experiments on artificial upwelling in the oligotrophic ocean disagree with this classical food web model. Here, diatoms did not reduce trophic length and instead impaired the transfer of primary production to crustacean grazers and small pelagic fish. The diatom-driven decrease in trophic efficiency was likely mediated by changes in nutritional value for the copepod grazers. Whilst diatoms benefitted the availability of essential fatty acids, they also caused unfavorable elemental compositions via high carbon-to-nitrogen ratios (i.e. low protein content) to which the grazers were unable to adapt. This nutritional imbalance for grazers was most pronounced in systems optimized for CO2 uptake through carbon-to-nitrogen ratios well beyond Redfield. A simultaneous enhancement of fisheries production and carbon sequestration via artificial upwelling may thus be difficult to achieve given their opposing stoichiometric constraints. Our study suggest that food quality can be more critical than quantity to maximize food web productivity during shorter-term fertilization of the oligotrophic ocean.

Artificial aging of rice using a sterilization box equipped with infrared heating and ultraviolet‐C radiation

AbstractAging of rice starts from the time of its harvest and continues until it is consumed. It positively impacts the cooking and eating qualities of rice, but natural aging takes years. In this study, artificial aging of rice was carried out at 70°C using simultaneous infrared (IR) radiation heating (3.18 × 104 W/m2) for 1, 3, 5, and 7 h and ultraviolet‐C (UV‐C) irradiation (49.24 J/cm2‐h) in a designed box. IR heating at 70°C combined with UV‐C irradiation for 5 h was the optimized condition for artificial aging. At optimized conditions, the proportionate change of rice was the highest as 0.21, followed by that for naturally aged (0.15) and non‐aged (0.08). The values of elongation ratio and actual elongation after cooking were the highest in artificial aging, followed by those for naturally aged and non‐aged rice. Water uptake (%) value was also the highest for artificial aging (89.62%), followed by that for naturally aged (68.45%) and non‐aged (59.93%) rice. Furthermore, nutritional values, microstructure, and antibacterial studies were carried out at optimized conditions. No significant changes in nutritional values viz., starch, protein, and fat were observed in artificially aged rice in comparison to one‐year‐old naturally aged rice. Electron microscopy analysis showed no changes in the structure of starch granules, which further revealed no adverse effect of IR radiation heating on the microstructure of rice. Results from the spread plate assay showed no growth of bacterial colony indicating the antibacterial effectiveness of artificial aging. Thus, simultaneous artificial aging as well as surface disinfection of rice can be carried out by combining IR radiation heating and UV‐C irradiation. These observations endorsed the effectiveness of the designed box for the artificial aging of rice without compromising the cooking and nutritional qualities. A preliminary sensory test was conducted. Overall, an efficient, inexpensive, and easy‐to‐handle artificial aging combined with surface disinfection was accomplished.

Potatoes as wheat flour substitute in gluten-free pastry cream

Abstract Pastry cream contains wheat flour, which is not suitable for celiac patients who require a gluten-free diet. Potatoes are known as a good source of starch, minerals and vitamins. They also contain protein, dietary fibre and various phytochemicals. Their addition to pastry cream can both serve as a texturising agent and enrich the nutritional value of the final product. This study aimed to evaluate the suitability of potatoes as a replacement for wheat flour in pastry cream. For study purposes, the physicochemical attributes of eleven potato varieties were evaluated. Among other varieties, the boiled potato variety Gala exhibited higher fibre, fat, phosphorus and potassium content; however, significantly higher protein (12.48 ± 0.08 g 100 g−1 DW) and iron (3.12 ± 0.02 g 100 g−1 DW) content. Higher antiradical activity (18.72 ± 0.74 mM TE 100−1 g DW) was detected in potatoes of the variety Blue Congo. After preliminary investigation, wheat flour was replaced with mashed potatoes, making up 30% of the cream weight, and its impact on the pastry cream was studied. It was established that potatoes had a significant effect on pastry cream colour and texture. American Rose, Imanta, Rigonda and Viviana were selected as the most suitable from the eleven varieties tested. The addition of potatoes in pastry cream doubled its fibre and potassium content, whereas, other changes in nutritional value of the creams were variety dependent.

Seed treatment with clothianidin induces changes in plant metabolism and alters pollinator foraging preferences

Neonicotinoids, systemic insecticides that are distributed into all plant tissues and protect against pests, have become a common part of crop production, but can unintentionally also affect non-target organisms, including pollinators. Such effects can be direct effects from insecticide exposure, but neonicotinoids can affect plant physiology, and effects could therefore also be indirectly mediated by changes in plant phenology, attractiveness and nutritional value. Under controlled greenhouse conditions, we tested if seed treatment with the neonicotinoid clothianidin affected oilseed rape’s production of flower resources for bees and the content of the secondary plant products glucosinolates that provide defense against herbivores. Additionally, we tested if seed treatment affected the attractiveness of oilseed rape to flower visiting bumblebees, using outdoor mesocosms. Flowers and leaves of clothianidin-treated plants had different profiles of glucosinolates compared with untreated plants. Bumblebees in mesocosms foraged slightly more on untreated plants. Neither flower timing, flower size nor the production of pollen and nectar differed between treatments, and therefore cannot explain any preference for untreated oilseed rape. We instead propose that this small but significant preference for untreated plants was related to the altered glucosinolate profile caused by clothianidin. Thereby, this study contributes to the understanding of the complex relationships between neonicotinoid-treated crops and pollinator foraging choices, by suggesting a potential mechanistic link by which insecticide treatment can affect insect behavior.

Incorporation of natural antioxidants extracted from strawberry, cinnamon, beetroot, and ginger; into virgin coconut oil for expansion of its shelf life

Lipid oxidation significantly deteriorates the quality of edible oils and further leads to changes in flavour, storage properties, and overall nutritional value. Phenolic phytochemicals of strawberry (S), beetroot (B), cinnamon (C), and ginger (G) were extracted into ethanol using the reflux method and evaluated for their total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant potential. These phytochemicals were then incorporated into virgin coconut oil (VCO) as individual antioxidants and combinations, to expand its shelf life and mitigate the negative effects of oxidation. The antioxidant fortified VCO subjected to accelerated oxidation was assessed under the parameters of peroxide value (PV), free fatty acid value (FFA), conjugated dienes (CD), conjugated trienes (CT), and Thiobarbituric acid related substances assay (TBARS) value with comparison to control (VCO), gallic acid, Vitamin E, and BHT. The TPC of strawberry, cinnamon, beetroot, and ginger were 198.00 ± 1.41, 135.00 ± 1.41, 55.00 ± 1.41, and 151.51 ± 0.071 mg GAE/g respectively and their antioxidant potential ranged in the order of S> B> C> G based on their IC50 DPPH value. The PV of (VCO, and VCOGC), VCOSG, VCOSCBG, and VCOBHT have reached the rancid PV of 30–40 meq/Kg range in 12, 24, 48, and 72 h respectively. The FFA of control, VCOVit.E, and VCOBHT was higher than that of VCOGC, VCOSG, and VCOSGBC, after 72 h. The CD and CT values increased with time, similar to PV with storage time. Nevertheless, the combinations SB (1:1) and SGBC (1:1:1:1) at 1500 ppm could be used as natural antioxidant and might be explored to prevent the oxidation of vegetable oils. Therefore, the combination could be used as preservative ingredients in the oil-based food industries.

Preparation of water‐based flexography printing ink by KMnO4 modified activated carbon for fruit ripening control application

AbstractEthylene is a type of gas that fruits and vegetables can produce naturally. The release of ethylene gas from fruits and vegetables causes them to ripen and undergo physical, chemical and biological changes, such as changes in the appearance in terms of shape and colour, changes in firmness and texture, changes in taste and changes in nutritional value. Furthermore, it also facilitates the growth of microorganisms. These changes lead to spoilage if the fruit or vegetables are left to over ripen. Therefore, the prevention and reduction of damage caused by the ripening of fruits and vegetables entail reducing or slowing down the release of ethylene gas produced by them. This research project aimed to study the properties of activated carbon and potassium permanganate (KMnO4) modified activated carbon, applied as a printing layer on plastic materials for bananas, in terms of their adsorption and decomposition of ethylene. Active and water‐based flexography printing inks were prepared from water‐based binder and ethylene adsorbing and scavenging agents (activated carbon and KMnO4 modified activated carbon) at various concentrations of active agents, that is, 0.0, 5.0, 7.5 and 10.0%w/v. Then, those inks were printed on polypropylene plastic substrate. The delayed ripening of fruits results showed that the plastic materials coated with modified activated carbon inks delayed the physiology disorder (colour and firmness changing about 250% and 226%) and prolonged the storage time up to 14 days when compared with control. In addition, the functional ink layer also presented a high efficiency of abrasion resistance of about 75 cycles of rubbing at 1.8 kg. The products that stem from this research can be applied as packaging for fruits and vegetables in the form of bags, stickers and product pads that can help extend the life and slow the ripening of fruits and vegetables.

Nutritional and functional compounds and antioxidant activity of edible and non-edible fruit part of brebas and figs (Ficus carica L.) among different varieties

BackgroundThe objective of this work was to evaluate the effect of variety on the key nutritional and functional compounds (organic acids and sugars, dietary fiber, macro- and micro- elements, antioxidant activity and total phenols) and antioxidant activity on edible and non-edible fruit part (pulp and peel, respectively) from breba and fig fruits. ResultsSignificant differences among variety were found in most of the parameters studied. Among pulps, the highest total sugar content and% dietary fiber was found in Colar de Albatera fig one. Taking the macro-elements content among peels into account, the greatest value was found in the San Antonio breba peel. On the other hand, both Cuello de Dama Negra breba and figs peel showed the highest values of ABTS, DPPH, FRAP and TPC. Principal component analysis (PCA) easily shows that sugars and organic acids, dietary fiber, mineral content, antioxidant activity, and total phenolic content are more correlated with the peel than with the pulp. Sugars content was higher in figs than in breba, while the percentage of total dietary fiber was higher in breba than in fig. ConclusionsFinally, clear changes in nutritional and functional compounds and antioxidant activity values of edible and non-edible fruit parts were observed in this study among the different studied varieties. Also, higher values of key components were found in non-edible than edible fruit part. A potential strategy could be the development of novel additives/ingredients for food industry from non-edible fruit part or unharvested edible fig fruits since it can be catalogued such as fig by-products.

ВМІСТ БІЛКА ТА НІТРАТІВ У ЗЕРНІ КУКУРУДЗИ І НАСІННІ СОНЯШНИКУ ПРИ ЇХ ВИРОЩУВАННІ НА СХИЛОВИХ ЗЕМЛЯХ

В Україні приблизно третина всіх орних земель зазнає прояву водної ерозії. Причинами розвитку ерозійних процесів є розорювання схилових земель крутизною понад 3 °, вирощування на них просапних культур, переважно кукурудзи та соняшнику, інтенсивний обробіток ґрунту з перевертанням скиби. За вирощування на таких землях сільськогосподарських культур їхня продуктивність істотно зменшується, проте питання зміни показників поживності й екологічної безпечності одержаної продукції на силових землях не досліджене. Дослідження проводилися закладанням польових дослідів на схилових землях з поширеням слабо- і середньозмитих ерозійних процесів і вирощуванням на них кукурудзи та соняшнику. Лабораторні дослідження проводили в сертифікованій Науково-вимірювальній агрохімічній лабораторії Вінницького національного аграрного університету. Визначали зміну вмісту білка та нітратів у рослинницькій продукції залежно від схилу. У разі вирощування кукурудзи та соняшнику на схилових землях найвищий вміст білка та нітратів спостерігається в їхній продукції з нижньої частини схилу. Найнижчий вміст білка в насінні соняшнику встановлений у середній частині схилу, який був на 4,0% менший, ніж у нижній частині схилу. Найнижчий вміст білка в зерні кукурудзи спостерігався у верхній частині схилу, що був на 0,3% менший, ніж у нижній частині схилу. Найнижчий вміст нітратів у зерні кукурудзи встановлений у верхній частині схилу, що був на 21,0% менший, ніж у низу схилу. Найменший вміст нітратів у насінні соняшнику встановлений у середній частині схилу і був на 20,0% нижчий, ніж у низу схилу.

Seasonal Variation in the Nutritional Composition of Fishes in Tuticorin, Southeast Coast of India

Background: The nutritional quality of fish is very important for human consumers. The consumption of fish provides important nutrients to a large number of people worldwide and makes a very significant contribution to nutrition. The purpose of the study was to investigate the proximate composition of economically important marine water fish.
 Methods: The present work was conducted between March 2016 and February 2017, investigated the seasonal variations in the contents of protein, lipid, carbohydrate, ash and moisture in six fish species namely Sardinella fimbriata, Stolephorus commersonnii, Epinephelus areolatus, Carangoides chrysophrys, Gazza achlamys and Parupeneus indicus. The fish samples were collected from the fish market of Tuticorin. The proximate compositions of the samples were analysed according to standard AOAC methods.
 Results: Remarkable seasonal variations are found in the levels of the parameters studied in the six selected species. In all the seasons, Epinephelus areolatus is characterized by the highest moisture and ash contents, and Carangoides chrysophrys by the highest protein and carbohydrate contents, whereas Sardinella fimbriata contains more lipids. Except for moisture content all other nutrient compositions are high during the monsoon and post-monsoon periods. During summer the nutrient contents decrease due to breeding activities involving maturation of gonads, and after the breeding season the nutrient contents again show a rising trend. The seasonal variations in nutrient composition in fish are related to the cycle of maturation and depletion of gonads. Different phases of maturation are associated with marked quantitative fluctuations of each nutrient in different fishes.
 Conclusion: Based on the current finding, it is concluded that fishes are very good sources of protein, carbohydrates, ash, and lipids and that the biochemical constituents of the body tissues of fishes fluctuate during different seasons. The results suggested that the consumption of those fish species contributed to human health. Finally, this research work might help to understand the changes in nutritional values of some commercial fishes in various seasons and will assist in identifying the proper fish harvesting period.

Different heat treatments in rice processing affect the nutritional and microbiological aspects of rice bran incorporated poultry feed

Rice bran is a byproduct of the rice milling industry which is used for poultry feeding in Sri Lanka. High fiber content, rancidity development, enzyme inhibitors, and high mold growth, limit its potential use as a poultry feed ingredient. The present study was carried out with the objective of evaluating the effect of different heat treatments; parboiling, autoclaving, microwave heating, and dry heating on the nutritional value and microbiological safety of rice bran incorporated poultry feed. Two rice varieties; BG 358 and Gonabaru were used. Control and four treatments as, crude (T1), parboiled (T2), autoclaved (T3), dry heated (T4), and microwave heated (T5) rice bran of each rice variety was incorporated into the formulated poultry feed. Changes in nutritional value with different treatments were compared by analyzing crude protein, total lipid, and crude fiber contents. Moisture content, total fungal and bacterial counts were measured during the four weeks of storage period. Data were analyzed in a completely randomized design using MINITAB software. Crude protein, crude fiber, and moisture content were significantly reduced (p<0.05) in heat-treated rice bran incorporated poultry feed of two tested rice varieties, compared to non-heated control. Significantly high lipid content (p<0.05) and lowest fungal and bacterial counts were shown in T5 and independent from the tested rice variety. Although the values are different the effect of the heat treatments on the nutritional quality and microbiological safety of rice bran incorporated poultry feed is affected in the same manner for two tested rice varieties.

Effects of high temperature and marine heat waves on seagrasses: Is warming affecting the nutritional value of Posidonia oceanica?

Primary producers nutritional content affects the entire food web. Here, changes in nutritional value associated with temperature rise and the occurrence of marine heat waves (MHWs) were explored in the endemic Mediterranean seagrass Posidonia oceanica. The variability of fatty acids (FAs) composition and carbon (C) and nitrogen (N) content were examined during summer 2021 from five Mediterranean sites located at the same latitude but under different thermal environments. The results highlighted a decrease in unsaturated FAs and C/N ratio and an increase of monounsaturated FA (MUFA) and N content when a MHW occurred. By contrast, the leaf biochemical composition seems to be adapted to local water temperature since only few significant changes in MUFA were found and N and C/N had an opposite pattern compared to when a MHW occurs. The projected increase in temperature and frequency of MHW suggest future changes in the nutritional value and palatability of leaves.

Дослідження споживчих і функціонально-технологічних показників напівкопчених ковбасок на основі баранини, виготовлених з використанням МПМО індичого та протеїну насіння коноплі

The article presents the results of a study of quality indica¬tors of semi-smoked sausages with mechanically deboned meat of turkey and hemp seed protein based on lamb. The purpose of the study was to evaluate the consumer and technological effect of combining lamb meat, mechanically deboned meat of turkey as a substitute for pork and beef, hemp seed protein as a source of vegetable protein on the nutritional value, functional and technological indicators, and sensory perception of semi-smo¬ked sausages. The developed recipe compositions contained lamb — 30, 35, 40%; beef — 20, 18, 16%, pork — 27, 22, 17%, mechani-cally deboned meat of turkey — 15%, hemp seed protein — 4, 6, 8% and aprored — %. Semi-smoked "Merguez" sausages were taken as an analogue for comparison. It was established that increasing the proportion of lamb in semi-smoked sausa¬ges, including mechanically deboned meat of turkey and hemp seed protein increases the protein content up to 20.45 g/100 g of the finished product, while reducing the mass fraction of fat in semi-smoked sausages by 11.07%. The incorporation of hemp seed protein in the recipe of semi-smoked sausages allows to increase the content of dietary fibers in the amount of 0.56 g per 100 g of the finished product. As a result of the change in nutri-tional value, the energy value of the product practically does not change and fluctuates at the level of 210—211 kcal/100 g. It was proved that increasing the amount of lamb in semi-smoked sausages up to 40%, introducing mechanically deboned meat of turkey and hemp seed protein up to 8% improves the functional and technological properties of model minced meat: water binding capacity (WBCa) by 4.44—9.31%, water holding capacity (WHC) by 34.1—45, 83%, emulsion stability by 19.61—25%.

Impact of silver nanoparticles on the nutritional properties of Arthrospira platensis.

BackgroundArthrospira platensis is farmed worldwide due to its nutrient-rich properties and provides multiple benefits to human health. However, the wide usage of silver nanoparticles (Ag NPs) causes pollution which may affect the nutritional quality of A. platensis. Hence, this study aimed to investigate the interaction and accumulation of Ag NPs on A. platensis, and determine the changes in biomass and nutritional value of A. platensis due to the exposure to Ag NPs.MethodsThe interaction and accumulation of Ag NPs on A. platensis were examined through Fourier transformed infrared (FTIR) spectroscopy and scanning electron microscope (SEM). The loss in biomass together with the macromolecules, pigments, and phenolic compounds of A. platensis was investigated upon treating with various concentrations of Ag NPs (5, 10, 25, 50 and 100 µg/mL) for 24, 48, 72 and 96 h.ResultsThe results showed that the treatment of A. platensis with Ag NPs caused a dose and time-dependent reduction in biomass, macronutrients, pigments and phenolic compounds. The highest detrimental effects were found at 96 h with the reported values of 65.71 ± 2.79%, 67.21 ± 3.98%, 48.99 ± 4.39% and 59.62 ± 3.96% reduction in biomass, proteins, carbohydrates and lipids, respectively, along with 82.99 ± 7.81%, 67.55 ± 2.63%, 75.03 ± 1.55%, and 63.43 ± 2.89% loss in chlorophyll-a, carotenoids, C-phycocyanin, and total phenolic compounds of A. platensis for 100 µg/mL of Ag NPs. The EDX analysis confirmed the surface accumulation of Ag NPs on Arthrospira cells, while SEM images evidenced the surface alterations and damage of the treated cells. The functional groups such as hydroxyl, amine, methyl, amide I, amide II, carboxyl, carbonyl and phosphate groups from the cell wall of the A. platensis were identified to be possibly involved in the interaction of Ag NPs with A. platensis.ConclusionThe study confirmed that the exposure of Ag NPs is detrimental to A. platensis where the interaction and accumulation of Ag NPs on A. platensis caused reduction in biomass, macromolecules, pigments, and total phenolic compounds.

Chemical Composition and In Situ Degradability of Desmanthus spp. Forage Harvested at Different Maturity Stages

This study evaluated the change in nutritive value and in situ degradability of Desmanthus spp. (desmanthus) cultivars JCU2; D. virgatus, JCU4; D. bicornutus and JCU7; D. leptophyllus harvested at varying maturity stages to test the hypothesis that the nutritive value and in situ degradability of desmanthus differ between cultivars and with maturity stage at harvest. In Experiment 1, desmanthus was harvested at 11, 38, 72 and 103 days of regrowth (maturity), separated into the leaf and stem portion, dried and analysed for dry matter (DM) and chemical composition. In Experiment 2, desmanthus was harvested 78, 122 and 168 days after planting (maturity). Samples were dried, and DM, crude protein (CP) and neutral detergent fibre (NDF) and acid detergent fibre (ADF) degradation were determined using the in situ technique with three fistulated Droughtmaster steers. The results showed an interaction between cultivar and maturity on the leaf to stem mass ratio, leaf CP, stem NDF and the leaf ADF (p ≤ 0.04). The leaf-to-stem mass ratio declined more steeply with maturity in JCU7 compared to JCU2 and JCU4 (p = 0.04), while there was a higher decline in leaf CP of JCU4 than JCU2 and JCU7 (p &lt; 0.01). The total potentially degradable fraction of DM and CP did not differ between cultivars (p ≥ 0.30) but declined with maturity (p ≤ 0.04). However, the effective DM degradability at a high particle outflow rate was higher in JCU4 than in JCU7. Taken together, these results indicate that differences exist between cultivars, and higher livestock production may be achieved by utilising the different cultivars in a blend and at earlier maturity stages. Therefore, the hypothesis that nutritive value and in situ degradability of desmanthus differ between cultivars and with maturity stage at harvest was accepted.

Changes in egg production, egg quality and egg nutritional values of laying hens in response to dietary supplementation with green tea water extracts

ABSTRACT Our previous studies demonstrated that low-grade tea had some beneficial effects on egg production performance and egg quality. Extracts derived from low-grade tea had high levels of active ingredients. Thus, this study investigated the effects of green tea water extracts (GTWE) supplementation on egg production, egg quality and egg nutritional value of laying hens. A total of 192 laying hens were randomly allotted to four groups T0, T1, T2 and T3, which fed with basal diet supplemented with 0%, 0.3%, 0.5% and 1.0% GTWE, respectively. Results showed that 0.3% GTWE supplementation increased egg production and improved feed conversion ratio significantly, while 0.5% and 1.0% GTWE supplementation resulted in no significant effects. Furthermore, 1.0% GTWE had adverse effects on feed intake. GTWE treatment improved egg quality, as shown by the increased albumen height and Haugh unit. At the same time, GTWE treatment improved the egg nutritional value, as presented by the increased content of vitamin E and lecithin. On the other hand, GTWE treatment decreased cholesterol, triglyceride, and malonaldehyde levels. However, the strength and thickness of eggshell were negatively affected. The comprehensive analysis suggested low dose of GTWE could be used to developing a desired functional feed supplement.

Nutritive value and storage characteristics of large-round bales of alfalfa-grass or perennial-grass hays treated with a propionic acid–based preservative at elevated application presets

Our objectives were to evaluate the storage characteristics and changes in nutritive value for large-round bales of alfalfa (Medicago sativa L.)-orchardgrass (Dactylis glomerate L.) or perennial-grass [orchardgrass; tall fescue (Festuca arundinacea Shreb.); meadow fescue (Festuca pratensis Huds.)] hays treated with a propionic acid–based preservative. Applicator delivery presets were increased by 50% relative to standard factory settings, and hays were compared against untreated control hays. In Exp. 1, 21 large-round bales (1.2 × 1.5 m; 30.5 ± 1.40% moisture; 88% alfalfa, 12% grass) were produced in a completely randomized design with 2 treatments. Bales either received a propionic acid–based preservative at 1.0 ± 0.41% of wet bale weight (n = 11), or no preservative (n = 10), and were stored outdoors on wooden pallets for 131 d. Experiment 2 was conducted similarly; 26 bales of mixed, perennial-grass hay (1.2 × 1.5 m; 18.4 ± 1.40% moisture) were either treated with a preservative at 0.25 ± 0.104% of wet bale weight (n = 15) or were untreated (n = 11) and stored in an identical manner for 40 d. In Exp. 1, application of the preservative reduced maximum internal bale temperatures during the first 30 d of storage compared with untreated control hays (51.8 vs. 60.6°C; P < 0.001); similarly, heating degree days >30°C (HDD) were less for treated hays during the same initial (30-d) time interval (441 vs. 716 HDD; P = 0.001). However, total HDD after 131 d of storage did not differ across treatments (P = 0.426), largely because of the tendency for greater accumulated HDD in treated bales from 31 to 131 d in storage (1,105 vs. 761 HDD; P = 0.085). Final energy density (NEl) was greater (P = 0.030) for treated hays compared with untreated control hays (1.26 vs. 1.21 Mcal/kg DM), but both treatments were depressed from initial prestorage estimates (overall mean = 1.37 Mcal/kg DM). For Exp. 2, there were no differences (P ≥ 0.185) between treatments for any poststorage measure of nutritive value. For bales made at 30.5% moisture, application of a propionic acid–based preservative with elevated delivery presets effectively reduced spontaneous heating during the first month of bale storage, and modestly improved poststorage energy density; however, any nutritional benefit from treatment was modest, and energy density was still subject to measurable reductions relative to prestorage estimates.

Predicted effects of simulated ambient warming and moisture on forage nutrient quality and community composition in Mongolian an arid grassland

Sustainable forage and livestock production in grazed grasslands are threatened by global climatic change. In this study, we examined how forage quality at the species and community levels in Mongolian drylands might be affected by warming and additional moisture. Four different treatments, a control, open-top chambers (OTCs) only, OTCs with heaters, and OTCs with additional watering, were set up in the field, and air and soil temperature and soil moisture were monitored. A vegetation survey was conducted and plants were harvested during summer, 1 and 2 years after experimental treatments were established. The harvested plant samples were separated into a dominant species (Stipa) or ‘other species’, and analysed to determine acid detergent fibre (ADF) and in vitro dry-matter digestibility (IVDMD). ADF was measured with the detergent method and the digestibility with the pepsin–cellulase assay. Overall, the warming treatments alone (OTC and OTC with heater) increased ADF 10% and 5% more than did the control at the species and community levels respectively, and decreased digestibility 12% and 11% below the control at the community level. Changes in plant nutritional value may have occurred as a result of changes in plant structure for some or all the plant species monitored, and an indirect effect of the shift in botanical species composition owing to warming. Unlike moist grassland, grass nutrition in arid grasslands was sensitive to treatments associated with the predicted effects of global warming as the results of changes in plant nutrition. It is therefore highly possible that Mongolian livestock production will be negatively affected as a result of ongoing global warming.