Fat Content Research Articles

Comparative Nutritional Analysis of Zest and Pulp in Red and Yellow Grapefruit Varieties

The global cultivation and considerable demand for citrus fruits has given them a prominent place among fruit crops. With them being known for their virtues, health benefits, and characteristic aroma and taste, grapefruits have been accepted as an important food in our diets. Indeed, they play a key role in providing the nutrients to support good health. In this context, we sought to identify the nutritional characteristics of two varieties of grapefruit (citrus paradisi), namely yellow and red. We therefore investigated the water, protein, fiber, total sugar, and fat contents in the zest and pulp of these two species based on international food standards. We also quantified the various saturated and unsaturated fatty acids through gas chromatography. Our results revealed an interesting richness in these grapefruit varieties in terms of factors like total sugar, proteins, and fat, particularly in the peel, as well as a high-water content and energy value. Several fatty acids were also identified, mainly palmitic, oleic, and linoleic acids, which are highly sought after for their therapeutic benefits. This nutrient density highlights the value of these fruits and demonstrates that promoting its consumption can help improve human health and quality of life. This assortment of nutrients found in our samples, as well as the abundance of phenolic compounds already noted in other research studies, highlight this fruit and show the importance of its various parts - peel and pulp - in improving quality of life and human mental and physical health.

Tuning and modeling cheese flavor.

Flavor is a major sensory attribute affecting consumers' preference for cheese products. Differences in cheesemaking change the cheese microenvironment, thereby affecting cheese flavor profiles. A framework for tuning cheese flavor is proposed in this study, which depicts the full picture of flavor development and modulation, from manufacturing and ripening factors through the main biochemical pathways to flavor compounds and flavor notes. Taking semi-hard and hard cheeses as examples, this review describes how cheese flavor profiles are affected by milk type and applied treatment, fat and salt content, microbiota composition and microbial interactions, ripening time, temperature, and environmental humidity, together with packaging method and material. Moreover, these factors are linked to flavor profiles through their effects on proteolysis, the further catabolism of amino acids, and lipolysis. Acids, alcohols, ketones, esters, aldehydes, lactones, and sulfur compounds are key volatiles, which elicit fruity, sweet, rancid, green, creamy, pungent, alcoholic, nutty, fatty, and sweaty flavor notes, contributing to the overall flavor profiles. Additionally, this review demonstrates how data-driven modeling techniques can link these influencing factors to resulting flavor profiles. This is done by providing a comprehensive review on the (i) identification of key factors and flavor compounds, (ii) discrimination of cheeses, and (iii) prediction of flavor notes. Overall, this review provides knowledge tools for cheese flavor modulation and sheds light on using data-driven modeling techniques to aid cheese flavor analysis and flavor prediction.

Replacing Alfalfa-based Total Mixed Ration with Moringa Leaves for Improving Carcass and Meat Quality Characteristics in Lambs

The expected increase in the population will put more pressure on resources, which means there will be a greater demand for food and the need for different ingredients to feed animals. This study aimed to explore the potential benefits of replacing alfalfa-based total mixed ration (TMR) with Moringa spp. on carcass characteristics and meat quality traits in lamb. The experiment involved 60 intact male lambs of the Harri breed, averaging 24±1 kg in weight and approximately 5 months old. Lambs were randomly divided into five feeding groups: T1 (40% alfalfa-based TMR), T2 (40% M. oleifera), T3 (40% M. peregrina), T4 (20% alfalfa-based TMR + 20% M. oleifera), and T5 (20% alfalfa-based TMR + 20% M. peregrina. The results confirmed that incorporating Moringa spp. into lamb diets significantly reduced intramuscular fat content. Supplementation also improved tenderness, texture properties, and water-holding capacity. Additionally, the treatment groups exhibited a significant decrease in total non-carcass components compared to the control group. Overall, these findings suggest positive changes and enhancements in lamb carcass traits and meat quality attributes with Moringa spp. supplementation, without observed adverse effects.

Aktivitas Antioksidan dan Karakteristik Kimia Stik Pegagan

Gotu kola leaves contain active compounds which are beneficial for the human body. Gotu kola leaves can be added to processed foods, including sticks. This research added sticks with a concentration of 10%, 15%, and 20% of gotu kola leaves paste. Then, antioxidants activity, crude fiber content, water content, ash content, protein content, fat content, and carbohydrate content were analyzed. After that, gotu kola sticks were selected. Based on research results, the greater the addition of gotu kola leaves, the greater the antioxidant activity, water content, ash content, protein content, and crude fiber content. Gotu kola sticks were selected with the addition of 15% gotu kola leaves. The results of gotu kola chosen sticks had an antioxidant content of 53671.90 ppm, water content 1.32%, ash content 0.99%, protein content 7.75%, fat content 39.04%, carbohydrate content 50.91% and crude fiber 32.20%.

Nutritional Profile and Proximate Composition of ripe and unripe Persea americana (Mill) (Avocado Pears) from Imo State, Nigeria

The purpose of this study was to determine the proximate composition and nutritional profile of ripe and unripe Persea americana (Mill) (avocado pears), grown in Imo State, Nigeria. The P. americana (Zutano variation) was purchased from Ihiagwa Market, Owerri West, Imo State, Nigeria. Some of the P. americana fruit was allowed to ripe within three days and the pulps were dried in the laboratory. Proximate composition (ash, crude protein, fat, fibre, total carbohydrate and moisture content) of both the ripe and unripe avocado pear were determined. Furthermore, the nutritional profile was established, including the levels of minerals (Ca and Mg) and vitamins (A, B3, B6, C, D, and K). From the findings, ash, crude protein, fat, fibre, total carbohydrate and moisture content for the unripe avocado pear were: 0.46, 2.73, 9.94, 4.90, 11.74, and 70.23 %, respectively, while the ripe sample were: 1.05, 2.99, 15.98, 4.43, 7.96, and 67.59 % respectively. The Mg and Ca in the ripe avocado were: 30.36 and 28.87 mg/kg respectively, while for unripe sample are: 16.47 and 15.42 mg/kg). The vitamin A, B3, B6, C, D, and K for the unripe sample were 10.05, 0.65, 0.24, 71.91, 5.46, and 2.70 mg/100g respectively, while the ripe avocado pear were 7.68, 0.44, 0.24, 65.69, 3.82, and 3.47 mg/100g respectively. In conclusion, ripe P. americana provides a rich source of nutritional benefits for magnesium, calcium, and/or lipids. Compared to ripe P. americana, the unripe variety is higher in moisture, fiber, vitamins B3, D, C, and A.

Influence of Germination Time on the Morphological, Structural, Vibrational, Thermal and Pasting Properties of Potato Starch from Solanum tuberosum Phureja Group

AbstractThis work focuses on the study of the physicochemical changes that take place during a short germination period in flours and starches of the Creole potato tuber. To this end, the changes in the composition of flours and the structural, thermal, vibrational, functional and pasting changes of the isolated starches from germinated potatoes were evaluated during the 12-day germination period, measured every 4 days. The water absorption index (WAI) and the swelling powder showed no significant changes. Germination resulted in a decrease in fat and ash content, but an increase in protein and amylose content. Scanning electron microscopy (SEM) showed no changes in the morphology of the starch during germination. X-ray diffraction showed that isolated Creole potato starch contains nanocrystals with hexagonal crystal structure, which are not affected by germination. Differential scanning calorimetry (DSC) shows a shift of the gelatinization peak to the right, which could be attributed to the concentration effect. The pasting profiles of the isolated starches show no significant changes, indicating that the starch granules do not suffer any external damage due to the enzymatic process during germination and that the final viscosity behaves like a hydrogel.

Nutritional Evaluation of Eri Silkworm Pupa Strains: Addressing Entomophobia and Promoting Entomophagy

Samia ricini widely known as Eri silkworm is a commonly reared lepidopteran throughout the year. Six different strains of Eri silkworm are present, named according to their body pattern and color - greenish blue zebra (GBZ), greenish blue spotted (GBS), greenish blue plain (GBP), yellow zebra (YZ), yellow spotted (YS) and yellow plain (YP). Apart from being reared mostly for Eri silk, this lepidopteran insect is also considered as a popular delicacy among the tribes of Northeast India, along with it being moderately famous among the locals too. The proximate analysis of the lyophilized samples was carried out as per AOAC (2015) guidelines and mineral analysis was carried out in atomic absorption spectroscopy. Among the six different strains, YS contained highest moisture (7.82 gm) and crude fiber content (18.8 gm), whereas, YZ showed highest amount of total ash (4.32 gm) and crude fat content (22 gm). Furthermore, carbohydrate content was seen to be highest in GBS (14.41 gm). Hence, this study is aimed to unveil the nutritional worth of the six distinct pupa strains of Eri silkworm in an effort to dispel entomophobia, and promote entomophagy owing to the nutritional benefit it offers.

Formulation and evaluation of pineapple-sweetened yoghurt made from cow milk and soy milk

This study evaluates the formulation and evaluation of pineapple-sweetened yogurt made from cow milk and soy milk. The research investigates how varying proportions of cow milk, soy milk, and pineapple affect the physicochemical properties, microbial load, sensory attributes, and proximate composition of the yogurt. The pH of the samples ranged from 4.15 to 4.39, with the titratable acidity showing significant variations from 0.087 to 0.095. Total plate count (TPC) revealed a higher microbial load of 1.951x105 CFU/ml in 100% cow milk yogurts sweetened with 10% pineapple. Sensory evaluation highlighted that the addition of pineapple significantly enhanced the color, taste, and overall acceptability of the samples, particularly in samples with higher cow milk content. The MP sample with 50% cow milk, 50% soy milk, and 10% pineapple scored highest in taste with 8.22, while the CP sample of 100% cow milk and 10% pineapple was most preferred overall at 8.05. Proximate analysis revealed that soy milk and pineapple reduced moisture and fat content while varying ash content. Crude protein ranged from 3.09 to 3.96%. This research identifies that adding pineapple enhanced the sensory qualities of the yogurt samples, thereby supporting the use of soy milk and natural sweeteners like pineapple in yogurt production.

Assessment of gait in terms of body mass composition disorders among children aged 6-10 years

Study aim: Overweight and obesity are common not only among adults but also among the youngest children around the world. There are many negative consequences of excessive body weight affecting physical, psychological, and social health. Overweight and obesity can impair the musculoskeletal system and affect normal gait, especially in children who are developing their gait. The aim of the study was to analyze gait parameters in terms of body fat content and to compare the positioning of feet and knees during walking among children with normal and exceeded body fat content. Material and methods: The study covered 413 children aged 6-10, of both sexes. Body mass composition was analyzed using the bioelectrical impedance method. Based on these results, a study group (excess body fat) and a control group (normal body fat) were selected. Gait analysis was performed using the OptoGait optical system. Results were statistically analyzed using the Statistica program, employing the U Mann Whitney test and Spearman’s Rank correlation tests. Results: Among 232 children, body mass composition disorders were detected – excess body fat content and reduced total water content. The study group showed a body fat percentage of 34.70% (±3.64), while the control group had 19.36% (±3.13). Gait analysis showed that the percentage of body fat influences the gait parameters of the examined children. Conclusions: An increase in the percentage of adipose tissue in the children’s body results in a lower step length, cycle length, and speed. Higher body fat content also resulted in longer flat foot contact time and double support time.

A comprehensive overview of sodium, total and saturated fat content in meat products sold in Brazil

A comprehensive overview of sodium, total and saturated fat content in meat products sold in Brazil

Dietary fat content and absorption shape standard diet devaluation through hunger circuits.

Exposure to 60% high fat diet (HFD) leads to a robust consummatory preference over well-balanced chow standard diet (SD) when mice are presented with a choice. This passive HFD-induced SD devaluation following HFD challenge and withdrawal is highlighted by the significant reduction in SD food intake even in states of caloric deprivation. The elements of HFD that lead to this SD depreciation remains unclear. Possibly important factors include the amount and type of fat contained in a diet as well as past eating experiences dependent on sensory properties including taste and post ingestive feedback. We aimed to explore the role of these components to HFD-induced SD devaluation. Wildtype mice were longitudinally presented discrete HFDs in conjunction with SD and feeding and metabolic parameters were analyzed. A separate cohort of animals were assessed for acute HFD preference in 3 conditions: 1) ad libitum fed (sated), 2) overnight fasted (physiologically hungry), and 3) ad libitum fed (artificially hungry), elicited through chemogenetic Agouti-related peptide (AgRP) neuron activation. Population dynamics of AgRP neurons were recorded to distinct inaccessible and accessible diets both before and after consummatory experience. Transient receptor potential channel type M5 (TRPM5) knockout mice were used to investigate the role of fat taste perception and preference to HFD-induced SD devaluation. The clinically approved lipase inhibitor orlistat was used to test the contribution of fat absorption to HFD-induced SD devaluation. HFD-induced SD devaluation is dependent on fat content, composition, and preference. This effect scaled both in strength and latency with higher percentages of animal fat. 60% HFD was preferred and almost exclusively consumed in preference to other diets across hours and days, but this was not as evident upon initial introduction over seconds and minutes, suggesting ingestive experience is critical. Optical fiber photometry recordings of AgRP activity supported this notion as neuronal suppression by the different diets was contingent on prior intake. While taste transduced via TRPM5 influenced HFD-evoked weight gain, it failed to impact either HFD preference or HFD-induced SD devaluation. Perturbation of post ingestive feedback through orlistat-mediated diminishment of fat absorption prevented HFD-evoked weight gain and abolished HFD-induced SD devaluation. Post ingestive feedback via fat digestion is vital for expression of HFD-induced SD devaluation.

Comparative analysis of the qualities of traditional and sous-vide marinated duck drumsticks.

The sous-vide technique is increasingly used to improve the quality of poultry meat; the study aimed to compare the quality of traditional and sous-vide marinated (SVM) duck drumsticks by analyzing the sensory-related, nutritional, storage-related, and in vitro digestive-related quality of duck meat. The results showed that the sensory quality scores of color, odor, and appearance, L* and a* values of duck drumsticks in SVM group were significantly increased compared with the traditional marinated (TM) group (t-test, p<0.05, the same below), and the b* values on the outside and inside of duck drumsticks were decreased by 22.47% and 38.04%, respectively. Compared with TM group, hardness, springiness, chewiness, adhesion, cohesion, and resilience of duck drumsticks in SVM group decreased by 43.32%, 29.52%, 65.08%, 62.35%, 20.23%, and 30.33%, respectively. The moisture content and total fat content of duck drumsticks in SVM group were significantly higher than those in TM group (p<0.05), and the protein loss, total volatile basic nitrogen, and thiobarbituric acid reactive substances values were decreased by 61.4%, 25.86%, and 20.45%, respectively. The results of in vitro digestion experiments showed that the content of free sulfhydryl groups of duck drumsticks in SVM group was significantly increased (p<0.05), and the contents of Schiff base and carbonyl groups were significantly decreased compared with the TM group (p<0.05). In conclusion, the SVM technology could significantly improve the sensory-related qualities, reduce the loss of nutrients, and improve the storage-related qualities of duck drumsticks. This study provided theoretical reference for the high-value application of SVM technology in duck meat.

Impact of milking interval and time on milk spontaneous lipolysis and composition in dairy cows.

Milk lipolysis is defined as the hydrolysis of triglycerides, the major component of milk fat, resulting in the release of short-chain fatty acids (FA) responsible for rancid flavor and partial glycerides that impair functional properties such as foaming and creaming abilities. Milk lipolysis is a complex phenomenon that depends on both animal parameters and breeding factors. Milk spontaneous lipolysis is known to be higher in milk from evening milkings than from morning milkings. This may be related to the longer length of overnight milking intervals or to the nycthemeral cycle. In this experiment, our objective was thus to study the impact of both milking intervals and time of day on milk spontaneous lipolysis in twice-daily-milking systems with one of 3 milking intervals: Short Day - Long Night (SD-LN, 6.30 a.m. and 4.30 p.m.,); Long Day - Short Night (LD-SN, 6:30 a.m. and 8:30 p.m.,); and Balanced Day and Night (BDN, 6:30 a.m. and 6:30 p.m.,). To achieve this goal, 21 multiparous dairy cows in mid-lactation were used in a 3 × 3 Latin square design over 3 periods. The experiment lasted 5 weeks, corresponding to 3 experimental periods of 6 d alternating with 8 d of milking with conventional hours (morning-evening gap of 10 h). We confirmed that milk spontaneous lipolysis was influenced by milking interval, but not the milking time. Indeed, we observed more lipolysis in SD-LN evening milk (+0.20 mEq/100 g fat) and LD-SN morning milk (+0.22 mEq/100 g fat), both of which corresponded to a 10 h interval between successive milkings. High lipolysis milk came from cows that produced less milk with a higher milk fat content. No significant difference between milkings was observed for BDN. Milk protein, total P and citrate contents increased according to the duration of mammary gland storage of milk (from 10 to 14 h). There was no effect of milking intervals on milk fat globule diameter. The milk Na+/K+ ratio, indicating an opening of tight junctions in the mammary gland, increased only in evening milkings with BDN and LD-SN. In conclusion, we found that the effect of milking intervals on lipolysis is stronger than that of the nycthemeral cycle.

Larval density can be used to predict genetic modifiers of glucagon signaling in Drosophila melanogaster.

Obesity is a growing concern. 42.3% of people in the U.S were considered obese between 2017-2018. Much is still unknown about the genetic components that contribute to weight gain. In humans, the hormone glucagon is a major contributor to the body's energy regulation as it signals for the breakdown of lipids. Treatments targeting the glucagon pathway have helped patients with both weight loss and appetite suppression. Understanding the genetic modifiers of glucagon signaling and its downstream pathways could enable the development of a wider variety of effective therapeutics. In this study, we blocked the glucagon pathway in Drosophila melanogaster by reducing the expression of the fly ortholog of the glucagon receptor (AKHR). We then crossed our model to the Drosophila Genetic Reference Panel (DGRP) and looked for natural variation in fat content. We used variation in larval density to identify candidate modifier genes through a genome-wide association study. We then tested these modifier genes by increasing or decreasing their expression in the AKHR model. We screened these candidates initially with the same density assay used in the original study to narrow down to four candidate genes that substantially impacted the density of the larvae: THADA, AmyD, GluRIIC, and CG9826. We further characterized these candidates using biochemical assays to analyze stored metabolites such as triglycerides, glucose, glycogen, and protein under control, high sugar, and high fat conditions to see if the larvae are resistant to environmental changes. Our results indicate consistency between the results of the density assay and direct measurement of metabolite levels. In particular, THADA and AmyD are highlighted as interesting genes for additional study. We hope to improve our understanding of the glucagon signaling pathway, obesity, and lipid metabolism. We also aim to provide candidate genes that can be regarded as future therapeutic targets.

EVALUATION OF PROXIMATE, PHYTOCHEMICAL AND MINERAL COMPOSITIONS OF LEAF, STEM AND ROOT OF BRYOPHYLLUM PINNATUM AND PHYLLANTHUS AMARUS

Bryophyllum pinnatum and Phyllanthus amarus are plants that have been established to contain bioactive substances for various therapeutic advantages, most importantly their leaves. Information on the other parts of the plant, such as stem and root, is scanty in literature; hence, there is a need to compare the various parts of the plants in terms of proximate composition, phytochemicals, and mineral elements. The results showed that the two plants had the highest amount of carbohydrate (62.09 - 63.98%) and followed in decreasing order of magnitude by protein (16.04 - 17.50%), moisture (10.05 - 10.35%), fibre (3.9 - 4.36%) and ash (3.80 - 4.03%). The fat contents in both plants ranged from 1.09% to 2.03% in Phyllanthus amarus and Bryophyylum pinnate leaves, respectively. Alkaloids (106.97 - 108.46 mg/100g) were highest in all the plants, while steroids (0.11 - 0.17 mg/100g) were lowest. Generally, in both plant parts, the leaf and stem had a higher amount of the foregoing proximate and phytochemicals when compared to the root. Considering the macronutrients, all the plant parts contained the highest amount of potassium (29.04 - 30.03 mg/100g) and the lowest amount of nitrogen (0.25 - 0.27%). Iron (26.3 - 27.7 mg/100g) was the highest among the micronutrients, while copper was the lowest (0.70 - 0.73 mg/100g). The study concluded that both plants showed proximate phytochemicals and mineral nutrients that were unevenly distributed in the various parts of the plant, with the leaf and stem exhibiting higher concentrations compared to the root. Therefore, adequate knowledge of the distribution of these chemical constituents will provide a baseline for the selection of parts to be used for health benefits.

Characteristics of Healthy Cornflakes (Study of the Proportion of Pre-Cooked White Corn Flour : Pre-Cooked Red Bean Flour and the Proportion of tapioca)

Flakes are a convenient type of food that can be developed to meet the body's nutritional needs. Cornflakes, which have a high starch content, can be combined with protein and fat from red beans and snakehead fish, as well as tapioca as a source of amylopectin that affects the texture of cornflakes. The purpose of this research is to determine the effect of the proportion of white corn flour to red bean flour and the proportion of tapioca. The Randomized Block Design (RBD) method was used with Factor I being the proportion of white corn flour to red bean flour (80:20, 75:25, and 70:30), and Factor II being different proportions of tapioca (5%, 10%, and 15%). The observational data were analyzed using ANOVA and followed by Duncan's test. The best treatment determination was carried out using the De Garmo method. The best cornflakes were obtained with a proportion of 70% pre-cooked white corn flour, 30% pre-cooked red bean flour, and 10% tapioca, resulting in a moisture content of 3.13%, ash content of 2.88%, protein content of 8.26%, carbohydrate content of 80.88%, fat content of 4.90%, starch content of 33.11%, rehydration capacity of 46.54%, and breaking strength of 15.25 N.

Deeper insight into the storage time of food waste on black soldier fly larvae growth and nutritive value: Interactions of substrate and gut microorganisms

Biological treatment of food waste (FW) by black soldier fly larvae (BSFL) is considered as an effective management strategy. The composition and concentrations of nutrients in FW change during its storage and transport period, which potentially affect the FW conversion and BSFL growth. The present study systematically investigated the effect of different storage times (i.e., 0–15 d) on FW characteristics and its substantial influence on the BSFL growth. Results showed that the highest larvae weight of 282 mg and the shortest growth time of 14 days were achieved at the group of FW stored for 15 days, but shorter storage time (i.e., 2–7 d) had adverse effect on BSFL growth. Short storage time (i.e., 2–4 d) improved protein content of BSFL biomass and prolonged storage time (i.e., 7–10 d) led to the accumulation of fat content. The changes of substrate characteristics and indigenous microorganisms via FW storage time were the main reasons for BSFL growth difference. Lactic acid (LA) accumulation (i.e., 19.84 g/L) in FW storage for 7 days significantly limited the BSFL growth, leading to lowest larvae weight. Both the substrate and BSFL gut contained same bacterial communities (e.g., Klebsiella and Proteus), which exhibited similar change trend with the prolonged storage time. The transfer of Clostridioides from substrate to BSFL gut promoted nutrients digestion and intestinal flora balance with the FW stored for 15 days. Pathogens (e.g., Acinetobacter) in BSFL gut feeding with FW storage time of 7 days led to the decreased digestive function, consistent with the lowest larvae weight. Overall, shorter storage time (i.e., 2–7 d) inhibited the BSFL digestive function and growth performance, while the balance of the substrate nutrients and intestinal flora promoted the BSFL growth when using the FW stored for 15 days.

Aloe vera leaf (Aloe barbadensis) iron-oxide nanoparticles improved growth performance, immune response and survival of African sharptooth catfish (Clarias gariepinus) challenged with Aeromonas hydrophilia

ABSTRACT Nano-sized essential minerals and nutrients synthesized from plant extracts are being explored for their impact on growth, immune stimulation, and overall fish health. This study evaluated the growth performance, health, and survival of African catfish, Clarias gariepinus, particularly when challenged with Aeromonas hydrophila. Biosynthesized Aloe vera leaf iron oxide nanoparticles (ANP) were confirmed by ultra-violet spectroscopy, Fourier-transform infrared spectroscopy, and scanning electron microscopy as nanoparticles. The ANPs were added to the basal diet at 0, 40, 80, 120, and 160 mg/kg, forming five treatments. The fish were fed to apparent satiation twice daily for 84 days. Results showed that dietary ANP improved weight gain, specific growth rate, protein efficiency ratio, and feed conversion ratio significantly with increasing levels of the nanoparticles. Fish fed 160 mg/kg ANP diet had a weight gain of 102.12 ± 18.91 g, while fish fed the control diet had a weight gain of 78.89 ± 22.2 g. Fish quality indices, including head-to-body percentage, visceral-somatic ratio, and flesh ratio, were similar (p > .05) across treatments. Supplementation of ANP improved significantly fish carcass quality and survival rate compared to the control diet. Fish fed nanoparticle diets had significantly different (p < .05) moisture, ash, and protein contents across all treatments. The fat content decreased with increasing nanoparticle levels, with the control diet showing the highest value (14.54%) and 160 mg/kg ANP diet the lowest (12.94%). Dietary ANP also improved carcass iron and zinc contents significantly. Additionally, ANP increased packed cell volume, red blood cells, white blood cells, hemoglobin, and erythrocyte sedimentation count more than the control diet. Alanine transferase, aspartate transferase, catalase, and superoxide dismutase levels increased with ANP in the diets. Fish-fed ANP diets had higher (p < .05) total serum protein than fish fed the control diet. ANP diets reduced blood glucose levels significantly, and cholesterol levels decreased marginally with increasing nanoparticle levels. Conclusively, ANP positively influenced the growth, immunity, and survival of C. gariepinus.

The Growth Performance and Nutrient Composition of Black Soldier Fly (Hermetia illucens) Larvae Fed Slaughtered Bovine Blood

The disposal of slaughterhouse blood poses significant environmental challenges due to its biological instability and high nutrient content. We used a gradient of 10% blood increments (0–100%) to feed BSFL, and the correlation between the proportion of bovine blood and the BSFL weight gain, mortality rate, fatty acid content, and amino acid content was researched. Results indicate a positive correlation between the bovine blood content and BSFL mortality, with survival rates above 95% for blood proportions below 60%. Larval weight exhibited a negative correlation as the bovine blood content increased. Nutritional analysis revealed that the crude protein content in BSFL increased proportionally with bovine blood (14.75–25.45 g/100 g), while the crude fat content decreased correspondingly (10.70–4.66 g/100 g). The sugar content remained relatively constant across groups. Fatty acid analysis showed increased levels of C16:0, C14:0, and C16:1 and decreased levels of C18:1, C18:2, and C18:3 with higher bovine blood contents. The amino acid content generally increased with higher blood proportions. This study highlights the bioconversion potential of BSFL for bovine blood and underscores the impact of protein, lipid, and sugar concentrations in feed on BSFL growth. These findings provide valuable insights for utilizing slaughterhouse waste in BSFL rearing, contributing to the development of more sustainable waste management and animal feed production methods.

Application and valorization of novel indigenous Azadirachta indica leaf in leather processing

This study investigated the viability of locally available organic sources of Azadirachta indica leaf as vegetable tannin agent in leather processing to promote green leather manufacturing. Leather tanned with Azadirachta indica leaf powder (NPT), extract (NET) and conventional vegetable tanned leather (CVT) was characterized with FTIR, DLS, HPLC, DSC, TGA, and SEM. Total soluble solid, pH, tannin content, and tanning strength of Azadirachta indica leaf extract were found to be 24 %, 4.81, 12.34 % and 1.81 respectively. Moisture content, fat content, and water-soluble content of Azadirachta indica leaf extract tanned leather (NET) were 12.26 %, 10.8 % and 7.2 % respectively. The shrinkage temperature, tensile strength, stitch tear strength, grain crack load, and finished film bond strength of NET leather were 86 °C, 282.52 kg/cm2, 139.53 kg/cm, 24 kg, and 414 g/cm respectively. NET leather exhibited better anti-microbial sensitivity against E. coli, S. aureus, and P. aeruginosa than NPT and NET leather. Overall, the experimental results of this study indicate the A. indica leaf could serve as a prime renewable tanning agent, substituting hazardous chromium and imported conventional vegetable tannin chemicals in leather manufacturing. Thus, developed A. indica leaf tannin material from plant sources could provide sustainable leather production, contributing to eco-friendly and viable green leather processing options.