Flavor Research Articles

Spectrophotometric method for evaluating proteolysis in cheeses and aromatic additives with a cheesy taste

The spectrophotometric method for measuring protein content can be used to evaluate the degree of proteolysis in cheeses. At a wavelength of 280 nm, tryptophan and tyrosine are absorbed, a high amount of them is found in casein, the main protein of cheese mass. It was found that the value of the absorbance coefficient of the solution of proteins extracted from flavoring additives with cheese flavor (FA) and cheeses depends on the degree of proteolysis of proteins in the cheese mass and differs in FA and different types of cheeses. The highest absorbance coefficient is observed in the FA samples A1%1cm = 10.30, in which from 65 to 81% of the protein is converted into a soluble state. In cheeses, the degree of proteolysis is from 23 to 33%, and the absorbance coefficient of solution is from 1.1 to 2.4 (with the exception of Cheddar cheese), which indicates an incomplete transition of amino acids absorbing radiation at 280 nm into the extract released from cheeses. Using the spectrophotometric method, the results of measuring the content of soluble protein in cheeses and FA, strictly correlating with the results achieved by the Kjeldahl method (R2 > 0.81), can be obtained. To get reliable results of evaluating the content of water-soluble protein in cheeses, it is necessary to carry out measurements on a sample of cheeses belonging to the same species group, having the same specificity of proteolysis and slightly different absorbance coefficient between samples within the instance.

Flavours of Our Memories: The Macanese Cuisine and Ethnicity by Fernando Sales Lopes

Flavours of Our Memories: The Macanese Cuisine and Ethnicity by Fernando Sales Lopes

Assessment of the Effectiveness of Coffee De-mucilager and Driers for Physical and Sensorial Coffee Quality

Coffee Arabica is an essential commodity to the livelihood of millions of Ethiopians and its quality has critical importance to the coffee industry. The objective of the present study was to evaluate the effect of newly introduced coffee post- harvest machineries and driers on coffee raw, cup and total quality as compared to the conventional processing methods. Different methods, such as normal fermentation (conventional) and drying in sun, normal fermentation and drying in artificial drier, normal fermentation dried in poly tunnel drier, demucilager pulped and dried in sun, demucilager pulped and dried in artificial drier and demucilager pulped dried in poly tunnel were used for coffee sample preparation. The experiment was conducted during the 2017/18 and 2018/19 cropping season at Limmu Kossa coffee plantation. Both raw and cup quality parameters were evaluated by a team of certified panelists at Jimma Agricultural Research Center (JARC) coffee processing and quality analysis laboratory and analyzed using completely Randomized Design (CRD). Physical coffee quality parameters such as Bean size, Bean shape and make, color and odor showed no statistically significant (P > 0.05) difference for all preparation methods. The highest values of cup quality parameters like Acidity (AC), astringency (AS), bitterness (BI), body (BO), flavor (FL) and overall quality (OAQ) were recorded for coffee samples prepared using demucilager pulper and dried in tunnel drier. Samples pulped by demucilager and dried in poly tunnel drier exhibited the highest values, 35.67, 47.50 and 83.17, for raw, cup and total quality, respectively. It seems important to further study the biochemical composion of samples prepared using in such new introduced demucilager and driers in the future.

Probiotic potential of lactic acid bacteria isolated from traditionally fermented legume products of Western Kenya

Fermentation as a processing technique has been used for a long time by people of Western Kenya to improve the quality of raw food material. During fermentation, lactic acid bacteria (LAB) synthesize vitamins and minerals, produce biologically active peptides with enzymes such as proteinase and peptidase, and remove some ant-nutrients. The medicinal and i¬‚avor enhancing properties of fermented foods are due to the presence of probiotics. This study aims at isolating and biochemically characterizing potential probiotic lactic acid bacteria from spontaneously fermented legume-based products from two locations in Vihiga County; Emuhaya and Mbale, Kenya. The results from the findings are presumptive indicator of probiotic bacteria in fermented legumes. RC0PU2, SB0PU3 and CP0PU1 isolated form Emuhaya can survive at low pH of 2 while SB0PU3 and CP0PU1 in addition can survive a salt concentration of 3%. SB0PU3 and CPOPU2 and RC0PU2, SB0PU2 and CPOPU3 can grow at high temperature of 45°C. RC0PU2, SB0PU2, GG0PU1, CP0PU1 and CPOPU2 can tolerate a salt concentration of 3%. Only two isolates RCOPU2 and CPOPU2 isolated from Mbale samples survived at the pH of 2. The findings from this study indicated that fermented legumes are potential sources of probiotics with unique characteristics. Key words: Probiotic potential, legumes, lactic acid bacteria.

Produção de levana por fermentação submersa utilizando Zymomonas mobilis cct 4494

A levana é formada por unidades de frutose e produzida por micro-organismos a partir da fermentação de um meio de cultura contendo sacarose e sais minerais. É um biopolímero com aplicações industriais usado na área alimentícia (fixador de cores e sabores, espessante e estabilizante) e também na farmacêutica (substituto de plasma sanguíneo, imunomodulador, anticarcinogênico e hipocolesterolêmico). Esse trabalho teve como objetivo abordar especificamente aspectos relacionados ao delineamento da produção de levana pela bactéria Zymomonas mobilis CCT 4494, variando os parâmetros de uma fermentação submersa. As condições para a fermentação e produção foram avaliadas por um planejamento fatorial e foi aplicada a metodologia de superfície de resposta. Os resultados demonstram que o baixo valor de p encontrado para o intercepto levana (Y1), indicou que os níveis estudados nesta pesquisa foram bem escolhidos e que o coeficiente de regressão da equação descreveu o experimento acima de 99% de confiança. Das variáveis independentes analisadas, a agitação e sua combinação binária com a temperatura apresentaram as maiores diferenças significativas nos resultados. O maior cultivo do biopolímero foi de 10,58 g.L-1 de levana. Os valores de levana e da biomassa reduziram significativamente em temperaturas superiores a 30 °C e o produto da fermentação, como o crescimento de Zymomonas mobilis CCT 4494, foram proporcionais ao aumento da concentração de sacarose testada.

Práticas pedagógicas ativas e participativas com a metodologia Intervalo com Saberes e Sabores: relato de experiência

Despertar a responsabilidade do aprendizado no discente tem se tornado um dos grandes desafios dos educadores da atualidade, visto que o avanço de recursos tecnológicos tem proporcionado uma dinamização das maneiras de como repassar conteúdos na sala de aula. Este estudo trata-se de um relato de experiência realizado na Universidade Federal de Campina Grande, com estudantes do 5º semestre do curso de enfermagem na disciplina de Saúde da Criança e do Adolescente. O tema tem como objetivo sensibilizar discentes e docentes, com enfoque na metodologia ativa e participativa, colaborando, assim, na busca de uma construção mais significativa e coletiva do conhecimento, visando alcançar uma educação mais inclusiva, com resultados duradouros e efetivos. A presente experiência consiste no Intervalo com Conhecimento e Sabores, em que estudantes voluntários construíam discussões acerca de assuntos direto ou indiretamente relacionados a disciplina ministrada, juntamente com lanches para serem consumidos no período de construção da dinâmica. Ao fim da experiência, foram relatados uma maior dinamicidade entre a turma e melhora da relação educando-educador, sendo possível afirmar que a prática metodológica ativa e participativa é capaz de proporcionar emoções positivas, melhorando o foco e capacidade de atingir um nível mais elevado de desempenho, além de servir como poderoso antídoto contra a ansiedade e o estresse.

Elaboração, caracterização físico-química e sensorial de leites fermentados de Kefir saborizados com frutas verdes e adicionados de inulina

O kefir é um leite fermentado probiótico que pode ter o apelo funcional reforçado com a adição de ingredientes prebióticos, como a inulina. O objetivo do trabalho foi avaliar a influência da adição de inulina nos parâmetros físico-químicos e sensoriais de formulações de kefir adoçados e saborizados com frutas verdes, elaboradas por dois métodos fermentativos. Foram elaboradas quatro formulações de kefir: FS1 - Kefir com inulina, FS2 - Kefir sem inulina (preparados com grãos de kefir), FS3 - Kefir com inulina, FS4 - Kefir sem inulina (preparados com cultura starter liofilizada). A adição de inulina não influenciou no processo fermentativo dos leites fermentados, as formulações FS1 e FS2 apresentaram maior acidez e menor pH. Todas as amostras estão de acordo com a legislação para o teor de proteínas e lipídeos e a adição de inulina e do preparado de frutas verdes contribuiu no aumento do teor de sólidos, refletindo no teor de umidade, com aumento do teor de carboidratos e valor energético. Na análise sensorial, todos os leites fermentados tiveram boa aceitação, com notas acima de 6 para o atributo textura nas amostras com adição de inulina. Este prebiótico também não conferiu sabor residual e alteração da cor. Com base nos resultados, pode-se concluir que o kefir elaborado a partir de cultura starter liofilizada, adicionado de inulina e preparado de frutas verdes é uma boa opção para atender a demanda de alimentos funcionais que cresce no mercado, com uma maior padronização comparada as formulações elaboradas com grãos de kefir.

Production and Characterization of Flavored Dairy Dessert Containing Grape Juice Concentrate

Grape juice concentrate (GJC) contain high amounts of natural sugars, vitamins and polyphenols so it can be used as a natural sweetener and functional ingredient. The novelty of the present study was to produce flavored dairy dessert, as well as evaluating effect of GJC, gelatin and cream on its physicochemical, mechanical and sensorial properties. In this study, optimization of breakfast flavored dairy dessert formulation containing GJC was done using design expert and response surface methodology. The effects of cream (75-90 %), gelatin (0 - 0.5 %) and GJC (10-25 %) on properties of flavoured flavored dairy dessert were evaluated. The samples were subjected to fat, acidity, pH, total solids content, sugar content, hardiness, colour, antioxidant activity and sensory attributes. At first, modelling of responses was done using data regression analysis, and then 3D charts were drawn for each response. The results showed that, the samples became firmer, and darker in colour as the level of GJC increased. The antioxidant activity of the desserts was increased mostly by GJC level. Maximum hardness and radical inhibitory activity of samples was 1380 g and 73.5%, respectively. The general acceptability of the desserts was affected by the amount of GJC. Based on the standard range of responses and the most desirability, the optimal point was obtained. At the optimal point the amount of cream, GJC and gelatin were 75.05, 20.59 and 4.36% respectively. Flavored dairy dessert could be considered to be a suitable source of vitamins, soluble fibre, antioxidants, amino acids, and a good source of natural sweets.

Efecto de la aplicación de aire caliente humidificado como tecnología poscosecha en la calidad de la Feijoa

La feijoa (Acca sellowiana) es una fruta climatérica exótica de América del Sur, por su atractivo sabor agridulce se ha posicionado tanto en el mercado nacional como internacional. Por este motivo es pertinente avanzar en el desarrollo y aplicación de tecnologías de poscosecha que propendan por su adecuado manejo y conservación. Este estudio tuvo como objetivo evaluar el efecto en la calidad poscosecha de frutos de feijoa sometidos a una corriente de aire a temperatura de 41°C y HR de 57 % por 2 horas (T1) y por 4 horas (T2). Posteriormente se evaluaron parámetro físico - químicos en el almacenamiento durante dos semanas en condiciones ambientales. Se encontró disminución en la pérdida de peso de los tratamientos frente a control, así como disminución en la contracción del diámetro ecuatorial sin detrimento de parámetros químicos como pH, acidez total titulable (ATT) e índice de madurez (IM). Entre los dos tratamientos, el que presenta mejores condiciones es el T2 (41°C, 57 % HR, por cuatro horas) según parámetros como la pérdida de peso, contracción del diámetro ecuatorial, pH, ATT e IM.

Effects of the Addition of Fermented Sorghum or Distilled Fermented Sorghum on the Flavor and Quality of Sorghum Spirit

Effects of the Addition of Fermented Sorghum or Distilled Fermented Sorghum on the Flavor and Quality of Sorghum Spirit

Monosodium Glutamate Level in Kid’s Food and Its Dietary Effects on Liver and Kidney Functions in Adult Rats

Youngsters are inclined to pleasing flavor and express a preference for sweetly, salty, and tasty food items than others. That's why monosodium glutamate (MSG) or tasting salt is using enormously in kid’s food items to increase palatability known as umami taste though it has adverse impacts on health. The purposes of this study were to determine of MSG level in kid’s items such as chips and noodles spices that are randomly taken by them and also its dietary consequences on liver and kidney functions in albino adult rats. The quantitative analysis was done by using the UHPLC system and 36 adult albino rats were used in this study for dietary intervention. The results showed that the overall mean value of MSG in imported chips was about doubled than the local brand. The MSG levels of the noodles spice varied from local to import and brand to brand which extended from 3.87±0.21-7.33±1.62 g/kg. Bodyweight of rats was significantly raised after the oral intervention of about 45.68%, 56.19% substantial in treatment 1(0.5 mg/g body weight of MSG) and treatment 2(1.5 mg/g body weight of MSG) respectively confronted with of about 22.59% in the control group. On regard to liver functions, the level of serum Alanine aminotransferase (ALT) was significantly (p < 0.05) increased but on the contrary, Albumin and Bilirubin were decreased with an uplift of MSG in treated rats compared to the control. MSG had antagonistic impacts on kidney functions as serum creatinine was significantly increased (35.48, 77.42%) inT1 and T2 group rats and serum urea was also increased in treated animals contrasted with the control group. The results unveiled that MSG at a low dose may causes an adverse outcomes on the hepatic and renal functions.

Biovalorization of Lignin

Lignocellulosic biomass comprises three components – cellulose, hemicellulose and lignin. Biorefining is defined as the separation, isolation and conversion of cellulose, hemicellulose and lignin from lignocellulosic biomass into fuels, chemicals, materials and energy. While a number of processes have been developed over the years to produce valuable products from cellulose and hemicellulose, processes utilizing lignin have been few and far between, largely owing to the severe recalcitrance of lignin. Our inability to utilize lignin is a lost opportunity for the green economy. Lignin is abundant and can provide a myriad of chemicals that could be used as building blocks for life-saving pharmaceuticals or even as flavours and food ingredients. The development of greener conversion platforms that can efficiently convert lignin into valuable products is highly desired. This paper summarizes recent progress made towards the development of a family of biocatalytic processes that convert lignin to pharmaceutical building blocks, flavouring agents and drug delivery platforms. Biocatalytic processes are greener, emit lesser carbon dioxide and are more energy efficient than other alternatives. The first family of biocatalysts selectively degrades lignin to its monoaromatic constituents and the second family of biocatalysts then modifies the monoaromatic constituents to desired target molecules. In particular, this paper describes the novel use of functional metagenomics and whole-cell biosensors for the discovery of 147 new biocatalysts that convert lignin into vanillin and syringaldehyde, and the identification of a novel transaminase that catalyzes the asymmetric synthesis of chiral amines from vanillin, syringaldehyde and 12 other monoaromatic aldehyde and ketone degradation products of lignin. Recent progress on the assembly of a metabolic pathway for the biosynthesis of the spice molecule capsaicin from vanillylamine, and the integration of the entire pathway that valorizes lignin to capsaicin into the metabolic network of E. coli has also been discussed. This work will eventually lead to the development of consolidated bioprocesses that convert lignin into value-added chemicals.

Descriptive sensory evaluation of gari produced from fermentation of cassava using some selected Rhizopus species

Two local varieties of cassava (Manihot esculenta crantz) pulps named “okoiyawo” and “odongbo” were fermented with pure Rhizopus oligosporus, R. nigricans and R. oryzae. The products were subsequently processed in to “gari” (a roasted fermented cassava meal), the form in which it is popularly consumed in Nigeria. The selected process variables are cassava varieties, starter culture and fermentation time (2, 4 and 6 days). Fifteen randomly selected and trained panelists in the University carried out descriptive sensory analysis which characterized color, taste, flavor, smoothness, moldability and consistency of “gari” and “eba”. The sensory evaluation of the samples showed that the creamy-white is the most dominant color. A peculiar flavor, fine, and sour “gari”, consistent and moldable “eba” was also obtained. The optimum fermentation time for sensory quality is 48 h (2 days). The samples produced from “odongbo” are of good quality than the ones produced from “okoiyawo”. The selected Rhizopus species had a significant effect on the taste, flavor, and moldability of “eba”. There were significant differences (p<0.05) in the consistencies of the “eba” samples. The highly consistent ones are “odongbo” products while the ones made from “okoiyawo” are mildly consistent. There were no significant differences (p<0.05) in the moldability of “eba” samples. Key words: Gari, Sensory evaluation, Rhizopus species.

The clinical effect of flavored qufusheng muscle paste combined with moxibustion with moxa stick in the treatment of stage III and IV pressure sores and its effect on the healing time of pressure sores

Objective To explore the clinical effect of flavored qufusheng muscle paste combined with moxibustion with moxa stick in the treatment of stage Ⅲ and Ⅳ pressure sores and its effect on the healing time of pressure sores. Methods A total of 64 patients with stage Ⅲ and stage Ⅳ pressure ulcers admitted to the rehabilitation, orthopedic and encephalopathy departments of Baoan Hospital of Traditional Chinese Medicine from January 2019 to June 2020 who met the inclusion criteria were selected as the experimental subjects, and were randomly divided into experimental group and control group using the number table method, 32 cases of each group. The control group was treated with conventional debridement treatment, antibacterial dressing packing, alginate packing and dressing changing, etc. On this basis, the experimental group was given the patients with flavored qufusheng muscle paste external application combined with moxibustion treatment. The growth time of skin granulation tissue, the healing time of pressure ulcer wound, the curative effect and the quality of life were observed. Results The total effective rate of the experimental group was significantly higher than that of the control group, and the difference was statistically significant(P<0.05). The growth time of skin granulation tissue and wound healing time of the experimental group were significantly shorter than those of the control group, and the difference was statistically significant(P<0.05). The GQOL-74 quality of life score of the experimental group was significantly higher than that of the control group, and the difference was statistically significant(P<0.05). Conclusions Flavored remove metatrophic ointment topical joint moxa roll maneuver, moxibustion therapy Ⅲ and Ⅳ period of pressure ulcers in, effectively shorten the patient wound healing time and granulation tissue growth time, improve the quality of life, great application value. Key words: Stage Ⅲ and Ⅳ pressure sores; Moxa twirl moxibustion; Flavored qufusheng muscle paste; Curative effect; The quality of life

Measurement of the cross section for $\text{t}\bar{\text{t}}$ production with additional jets and b jets in pp collisions at $\sqrt{s}=$ 13 TeV

Measurements of the cross section for the production of top quark pairs in association with a pair of jets from bottom quarks $ \left({\sigma}_{\mathrm{t}\overline{\mathrm{t}}\mathrm{b}\overline{\mathrm{b}}}\right) $ and in association with a pair of jets from quarks of any flavor or gluons $ \left({\sigma}_{\mathrm{t}\overline{\mathrm{t}}\mathrm{jj}}\right) $ and their ratio are presented. The data were collected in proton-proton collisions at a center-of-mass energy of 13 TeV by the CMS experiment at the LHC in 2016 and correspond to an integrated luminosity of 35.9 fb$^{−1}$. The measurements are performed in a fiducial phase space and extrapolated to the full phase space, separately for the dilepton and lepton+jets channels, where lepton corresponds to either an electron or a muon. The results of the measurements in the fiducial phase space for the dilepton and lepton+jets channels, respectively, are $ {\sigma}_{\mathrm{t}\overline{\mathrm{t}}\mathrm{jj}} $ = 2.36±0.02 (stat)±0.20 (syst) pb and 31.0±0.2 (stat)±2.9 (syst) pb, and for the cross section ratio 0.017 ± 0.001 (stat) ± 0.001 (syst) and 0.020 ± 0.001 (stat) ± 0.001 (syst). The values of $ {\sigma}_{\mathrm{t}\overline{\mathrm{t}}\mathrm{b}\overline{\mathrm{b}}} $ are determined from the product of the $ {\sigma}_{\mathrm{t}\overline{\mathrm{t}}\mathrm{jj}} $ and the cross section ratio, obtaining, respectively, 0.040±0.002 (stat)±0.005 (syst) pb and 0.62±0.03 (stat)±0.07 (syst) pb. These measurements are the most precise to date and are consistent, within the uncertainties, with the standard model expectations obtained using a matrix element calculation at next-to-leading order in quantum chromodynamics matched to a parton shower.[graphic not available: see fulltext]

Pigmeat Consumption Survey and Impact of Algo-Bio® (Alternative to Antibiotics) in Pig Food on Meat Nutritive Quality in Côte d’Ivoire

Bacterial resistance to antibiotics is a worrying situation in breeding which lead public health risk. So, the use of seaweed-based food supplements is attracting increasing attention because it is a alternative to antibiotics. The purpose of this paper is to determine the impact of pigs algae-food supplement on meat nutritive quality. Pig consumption survey has been achieved with 400 consumers in Abidjan. Biochemical properties of meat from control, Algo-Bio® treated pigs and those treated with tetracycline were determined using standard analytical methods. Organoleptic characteristics of each meat were determined by hedonic test. According to survey, 110 consumers prefers ribs making this part the most valued. Rib were used for physico-chemical and organoleptic characteristics determination. In Algo-Bio® treated pigs, ash (1.1%) and protein (23.6%) levels were high compared to others. Fat levels were 6.1%, 6.9% and 5% respectvely for controls, Algo-Bio® treated pigs and those treated with tetracycline. Algo-Bio® treated pig’s meat was least moisture (66.5%). Minerals were found in high amounts in pig treated with Algo-Bio®. These pigs meat were the most appreciated and obtained highest scores in hedonic test (7.9 for flavor, 7.3 for tenderness and 8.1 for juiciness). The Longissimus thoracis muscles of pigs whose diet has been supplemented with algae-based food supplement have good nutritive and organoleptic characteristics compared to those treated with tetracycline.

Micronutrients, antinutrients composition and sensory properties of extruded snacks made from sorghum and charamenya flour blends

The effect of process variables (feed composition, feed moisture, and exit barrel temperature) on the vitamins, antinutrients, and sensory profile of extruded snacks produced from sorghum and charamenya flour blends using response surface methodology were investigated in this study. Feed composition (FC, 10-30%), feed moisture content (FMC, 25-30%) and exit barrel temperature (EBT, 110-130°C) were the independent process variables considered while vitamins, anti-nutrients and sensory evaluation were the response variables. Flour produced from sorghum (SF) and charamenya (CF) seeds were blended in the ratio of 3.2:96.8, 10:90, 20:80, 30:70 and 36.8:63.2%. The blends were conditioned to desired moisture content and allowed to equilibrate overnight in a refrigerator (4°C). Feeding temperature, cooking temperature, screw speed, and pressure of the extruder were set at 90 and 100°C, 250 rpm, and >300 psi, respectively. Extruded snacks from each run were collected when steady state extrusion conditions were attained and dried overnight at 40°C in a cabinet dryer. The vitamins (A, B1, B2, B6, B12, C, and D) and antinutrients (phytate, oxalate and tannin) content reduced post extrusion when compared with the flour blends prior to extrusion. They were significantly (p 0.05), indicating the extrusion process’s ability to reduce the beany flavor associated with legumes. Key words: Extrusion, snacks, micronutrient, antinutrients, sensory, cereal-legume.

Nutritional Composition of Bovine Colostrum: Palatability Evaluation of Food Products Prepared Using Bovine Colostrum

Introduction: Bovine colostrum is the initial milk secreted by cows during the first day of calving. The aim of this study was to analyze nutritional composition of bovine colostrum and to replace paneer by incorporating bovine colostrum in sweet rice and tikka masala and to evaluate sensory quality and acceptance of recipes. Materials and Methods: For nutritional analysis of bovine colostrum, first day’s bovine colostrum samples of Sahiwal breed were collected in sterile containers. Various nutritional parameters total solids, fat, solid non fat (SNF), protein, moisture, ash, fat soluble vitamins, water soluble vitamins and minerals were studied. Due to its good nutritional composition, steamed bovine colostrum was incorporated in two paneer based recipes, namely sweet rice and tikka masala. Recipes were first standardized & sensory evaluation was conducted by six trained panelists in three trails. Results and Conclusion: Laboratory analysis of bovine samples (per 100 g) showed 15.92% total solids, 2.18 g total fat, 13.74 g solid non fat (SNF), 7.98 g total protein, 84.08% moisture & 0.92 g ash. Fat soluble vitamins & water soluble vitamins such as retinol (0.33 mg), vitamin E (0.29 mg), vitamin D (310.37 mcg), thiamine (0.052 mg), riboflavin (0.384 mg), pyridoxine (0.030 mg), pantothenic acid (0.015 mg) & ascorbic acid (0.016 mg) were estimated in 100 g of bovine colostrum. Niacin, folic acid & biotin were found to be absent in bovine colostrum. The content of calcium, potassium, sulphur, phosphorus & iron was higher in bovine colostrum. Experimental recipes were well accepted for appearance, colour, doneness, texture, flavor & taste with insignificant differences against control recipes at both 5% & 1% (P>0.05). Bovine colostrum was found to be nutritious & surplus bovine colostrum can be incorporated recipes without altering sensory quality.

PSIX-28 Effects of dietary flavor in experimental and commercial nursery diets on growth performance of weaned pigs

Abstract Two experiments were conducted to investigate effects of dietary flavor as a feed additive on growth performance of weaned pigs. The flavor used in experiments was a commercial product (Luctarom®, Lucta Guangzhou, China) containing milky cream flavor. In Exp. 1, 72 weaned pigs (initial BW = 6.51 ± 0.21 kg) were randomly assigned to 2 dietary treatments (4 pigs/pen; 9 replicates/treatment): an experimental diet based on corn and soybean meal (CON1) and CON1 supplemented with 0.05% flavor (FLA). In Exp. 2, 72 weaned pigs (initial BW = 6.66 ± 0.32 kg) were randomly assigned to 2 dietary treatments (4 pigs/pen; 9 replicates/treatment): a commercial diet based on corn and soybean meal with spray dried plasma, fish meal, and zinc oxide (CON2) and CON2 supplemented with FLA. Pigs were fed respective dietary treatment for 6 weeks. Growth performance was measured on day 1, 7, 14, 21, and 42 after weaning. Data were analyzed using the PROC GLM procedure of SAS. The statistical model for every measurement included dietary effect and BW as a covariate in a randomized complete block design (block = BW). In Exp. 1, pigs fed FLA tended to increase ADG (0.493 vs. 0.451 kg/d; P &amp;lt; 0.10) during the experimental period compared with those fed CON1. However, there were no differences in ADFI and G:F between CON1 and FLA. In Exp. 2, pigs fed FLA had greater ADG (0.548 vs. 0.463 kg/d; P &amp;lt; 0.05) and tended to increase ADFI (0.870 vs. 0.753 kg/d; P &amp;lt; 0.10) during the experimental period than those fed CON2. However, there was no difference in G:F between CON2 and FLA. In conclusion, the addition of dietary flavor in experimental and commercial nursery diets improved growth performance of weaned pigs.

E-Cigarette Use in Youth: Flavors of the Year

E-cigarettes are the most common source of tobacco exposure in children and teens. The most recent National Youth Tobacco Survey (2019) provides data