Full-fat Soy Research Articles

REPLACEMENT VALUE OF BOILED AND FERMENTED SORREL (HIBISCUS SABDARIFFA) SEED MEAL FOR SOYA BEAN MEAL ON THE BLOOD PARAMETERS OF GROWING RABBITS

A ten-week feeding trial was conducted to determine the effect of replacing full-fat soya bean meal (FFSBM) with boiled and fermented sorrel seed meal (BFSSM) on the heamatological parameters and serum biochemical indices of growing rabbits. Thirty cross-bred rabbits (New Zealand White X Dutch) between six and seven weeks of age with average initial body weight of 489.80 ± 25g were caged individually and allotted to five (5) dietary treatments. Each treatment was divided into three replicates of two rabbits. The rabbits were given diets and clean drinking water ad libitum throughout the period of the experiment. In diets 1 (control), 2, 3, 4 and 5 BFSSM replaced FFSBM at 0, 25, 50, 75, and 100%, respectively. The heamatological indices measured were packed cell volume (PCV), heamoglobin (Hb) concentration, white blood cells (WBC), red blood cells (RBC), mean corpuscular volume (MCV), mean corpuscular haemoglobin (MCH), mean corpuscular heamoglobin concentration (MCHC) and differential counts; serum biochemical indices such as total protein, albumin, globulin, glucose, urea and cholesterol were also measured. The haematological parameters indicated that there were no significant (P > 0.05) difference among treatment groups in all the parameters while the serum biochemical indices also indicated no treatments effect (P>0.05) in all the parameters measured except total protein which showed significant (P<0.05) difference among the treatment groups. Treatment 2 had the highest value compared to other treatments with similar values, but did not differ (P>0.05) differ from those fed T3 diet. It was therefore concluded that, 50% of the full-fat soya bean in rabbit diets could be replaced with boiled and fermented sorrel seed meal without deleterious effect on haematological parameters.

Use of non-alkaloid lupine grain of the variety Deko in compound feed for young laying hens

The purpose of the research was to study the use of alkaloid-free lupine grain of the variety Deco in compound feed for young laying hens of the cross Hisex Brown. The studies were carried out under the conditions of enterprises of the Volgograd region on poultry of the highly productive egg-laying сross Hisex Brown. The nutritional value of lupine with diff erent levels of its introduction into compound feed recipes instead of full-fat soy for young egg-laying hens was assessed. The positive eff ect of lupine use on such important animal science and physiological indicators as digestibility and assimilation of nutrients in diets, live weight of young hens, hematological indicators of experimental chickens, and economic eficiency was substantiated. Thus, the digestibility coefficient of dry matter of feed in the control group was 70.96 %, in the 1st experimental group it was 71.87 %, which was by 0.91 abs.% more than in the control group; in the 2nd experimental group it was 72.23 %, which was also higher than the control by 1.27 abs.% and in the 3rd experimental group the studied indicator was 72.07 % and was higher than the control group by 1.11 abs.%. The indicators of total and average daily live weight gain in the experimental groups were higher than in the control group. Thus, in the 1st experimental group these indicators were higher in comparison with the control by 12.5 g and 0.11 g (0.95 %). In the 2nd experimental group these indicators were higher than in the control group by 29.31 g and 0.25 g (2.23 %) and in the 3rd group by 18.38 g and 0.15 g (1.4 %), respectively. The economic efficiency in terms of cost indicators of compound feed for poultry in the control and experimental groups was within the following limits: in the 1st experimental group 857.5 rubles, in the 2nd experimental group 1286.25 rubles, and in the 3rd experimental group 1715.0 rubles.

PRODUCTIVE PERFORMANCE AND ECONOMIC BENEFITS OF BROILER CHICKENS FED GRADED LEVELS OF RICE MILLING WASTE AS REPLACEMENT FOR WHEAT OFFAL

The experiment was conducted at the Teaching and Research Farm, Department of Animal Production, Abubakar Tafawa Balewa University Bauchi to evaluate the utilization and economic benefits of broiler chicken production using graded levels of rice milling waste (RMW) as replacement for wheat offal in white maize and full fat soya beans-based diets. Five isocaloric and isonitrogenous diets were formulated in which rice milling waste replaced wheat offal at 0, 25, 50, 75 and 100% in diets 1, 2, 3, 4 and 5, respectively at both starter (23% CP) and finisher (20% CP) phases. Three hundred (300) day old chicks were randomly allotted to the five dietary treatments, with four replicates of fifteen birds each in a Completely Randomized Design. Feed and water were given ad libitum throughout the eight weeks period (four weeks of starter and finisher each). Proximate composition of the Rice Milling Waste indicated that it contains 94.12 Dry Matter, 5.21 Crude Protein, 31.40 Crude Fibre, 3.42 Ether Extract, 20.13 Ash and 39.84 Nitrogen Free Extract. Results of the performance parameters showed no statistical significance (P>0.05) in most of the productive performance parameters except feed conversion ratio in finisher (2.81 – 3.72) and overall phases (2.29 – 2.75) which significantly differ at P<0.05. The values of initial weights of birds ranged from 82.07 – 85.65g while that of body weight changes at week four were from 116.60 – 1209. 27g and 1272.70 – 1620.31g for total weight gain. At starter phase, daily feed intake ranged from 68.20 – 70.89g , daily weight gain from 38.64 – 40.15g and feed conversion ratio from 1.72 – 1.83g. In finisher and the overall phases, the values of daily feed intake of 158.71 – 164.11g and 113.45 – 117.50g were obtained while 45.45 – 57.23g and 42.47 – 49.00g for daily weight gain respectively. The total feed cost was lowest in diet 5 (N105.70) and higher in diet 1 (control, N110.46) and the feed cost/kg gain (N) was higher in diet 3 (N555.12) and lower in diet 5 (N 426.72). It was concluded that rice milling waste can completely replace wheat offal in broiler chickens’ diets using white maize and full fat soya bean-based diets without affecting the overall productive performance of the birds with concomitant cost reduction in feed cost and feed cost per kg gain. It is therefore recommended for use in place of the costly wheat offal using white maize and full fat soya bean as sources of energy and protein respectively.

CARCASS YIELD AND ORGANS CHARACTERISTICS OF BROILER CHICKENS FED DIETS CONTAINING GRADED LEVELS OF RICE MILLING WASTE AS REPLACEMENT FOR WHEAT OFFAL

This experiment was conducted at the Teaching and Research Farm, Department of Animal Production, Abubakar Tafawa Balewa University, Bauchi to investigate the carcass yield and organs characteristics of broiler chickens fed white maize and full fat soya beans-based diets containing graded levels of rice milling waste (RMW) as replacement for wheat offal. Five isocaloric and isonitrogenous diets were formulated in which rice milling waste replaced wheat offal at 0, 25, 50, 75 and 100% in diets 1, 2, 3, 4 and 5 respectively in both starter (23% CP) and finisher (20% CP). Three hundred (300) day old chicks were randomly allotted to the five diets in four replicates of fifteen birds each in a completely randomized design. Feed and water were given ad libitum and the experiment lasted for eight weeks. Proximate composition of the test material (RMW) indicated that it contains 94.12 Dry Matter, 5.21 Crude Protein, 31.40 Crude Fibre,3.42 Ether Extract, 20.13 Ash and 39.84 Nitrogen Free Extract. Most of the carcass parameters observed were not statistically influenced by the dietary levels of RMW, except on head (2.95 – 5.50g), legs (4.51 – 5.53g), large intestine length (3.20 – 5.37g) and gizzards (2.26 – 2.73g) which were significantly (P<0.05) affected. However, values of live, plucked and carcass weights ranged between 1256.33-1380.51g, 1087.88-1231.47g and 863.12-1064.19g, respectively, while that of dressing percentages were between 65.35-78.77%. It was concluded that rice milling waste can replace 100 % of wheat offal as fibre source in the diets of broiler chickens without adverse effects on the carcass yield and organs characteristics. It was therefore recommended for use in broiler chickens’ diets to reduce cost of production and over dependance on the conventional wheat offal.

Nutritional value of extracted soybean, full fat soya and maize gluten meal proteins in comparison to a fish meal based reference diet for fingerling tilapia

A two-month investigation evaluated potential selected plant protein sources compared to fish meal protein in scientifically formulated diets for fingerling tilapia (Oreochromis mossambicus). Six nutritionally balanced diets: one reference (control) diet (fish-meal-based diet), three selected plant proteins (solvent extracted soybean, full fat soybean, and maize gluten) were substituted in the LT (Low Temperature dried) fish-meal-based control diet protein at 50 % respectively, and the remaining diets were replaced with 75% inclusion of solvent extracted soybean and maize gluten meals. Results showed that SESB50, FFSB50 and MG50 fed tilapia did not appreciably differ in their growth performance (final mean weights of 12.07, 10.75 and 9.18% respectively) with a final mean weight of 14.95g being significantly superior for the fish meal control (CO) group. Substitution of fish meal diet with solvent-extracted soybean and maize gluten at levels of 75% gave the poorest growth performance and Feed Efficiency (FE) (7.01g final weight, 51% FE). However, the MG50 dietalso showed some inferior feed utilisation performance. However, tilapia fed on a full fat soybean diet (FFSB50) did not vary significantly from the control (CON) diet in terms of Apparent Net Protein Utilisation (ANPU) at 34.20 and 37.53 percent respectively. Whilst this preliminary study concluded that limitations on the use of the selected plant proteins in diets for tilapia are apparent, several approaches that could result in the future improvement of the nutritional value of soybean and maize gluten products for use in fish diets are also stated.

Characterization of soy curd residue and full-fat soy flour as protein-based food ingredients

The study investigated the soy curd residue and full-fat soy flour as potential protein-based food ingredients. Standard protocols were used to determine proximate parameters, functional properties, markers of oxidative stability under shelf storage, colour (CIE L* a* b*), and microbial quality of the flours. Commercial Afayak soybean varieties were used to prepare soy curd residue flour and two differently treated soy flours, namely full-fat soy flour and cold-water extracted full-fat soy flour. Findings from the study indicate that processing treatment and storage time significantly (p<0.001) affected the parameters measured. Cold-water extraction of full-fat soy flour resulted in a significantly (p<0.001) higher protein content denoting 1.0, and 1.2-fold than full-fat soy flour and soy curd residue, respectively. Full-fat soy flour showed the highest peroxide, acid, and p-anisidine (p < 0.001) under processing and storage conditions. Soy curd residue was the most oxidatively stable among the samples; however, it was noted that cold-water extraction of full-fat soy had better oxidative stability than full-fat Soy flour. After 12 weeks of storage, peroxide and acid values were below the acceptable limit of 10 mEq/Kg and 0.6 mg/KOH/g, respectively. The study supports the hypothesis that the proximate composition, physicochemical properties, and oxidative stability of soy-based flours are affected by the sample processing method and storage time. The study concludes that the samples characterized in this study are oxidatively stable, protein and energy-rich and may be ideal ingredients for food product development with desirable functional properties.

Эффективность ударно-дезинтеграторно-активаторной и ферментативной обработки в технологии белковых гидролизатов из полножирной соевой муки

The impact of impact-disintegration-activation processing (IDAP) of soybeans on oxidative processes in full-fat soy flour has been studied. It was found that during the storage of flour obtained after IDAP, the acidity value increases slowly compared to the flour obtained after processing soybeans with a rotor-blade mill processing (RBMP). After 1 month of storage, the difference in acidity value between the two processing methods favored IDAP by 1.7%, after 4 months of storage – by 34%, and after 12 months of storage – by 31.3%. After 12 months of storage, the acidity value in full-fat soy flour obtained after IDAP increased by 54%, while in the flour obtained after RBMP, it doubled. The reduction in the rate of lipid oxidation is justified by the higher content of phenolic compounds – antioxidants in the flour obtained after IDAP. The flour obtained after IDAP contains 27.4% more phenolic compounds than the flour obtained after RBMP. The impact of IDAP on the effectiveness of enzymes with different substrate specificity has been investigated. IDAP of soybeans ensures more active participation of amylolytic, cellulolytic, and proteolytic enzymes in enzymatic hydrolysis. The protein and amino acid content in hydrolysates after IDAP was higher compared to samples after RBMP. It has also been shown that in the case of IDAP of soybeans, xylanase, and a complex of xylanase and protease are necessary to obtain a higher content of soluble protein and amino acids in the hydrolysate. In the case of RBMP of soybeans, a complex of alpha-amylase and protease should be added. All the results obtained during the study demonstrate the effectiveness of IDAP of soybeans in the technology of protein hydrolysates. These findings are also applicable to the production of protein hydrolysates from other legumes and cereals.

Innovative Ingredients Fortified Nutrients Enriched Biscuits and Cookies: Quality and Sensory Analyses

Abstract:Global suffering from COVID-19 has necessitated augmenting the immunity systems of humans through consumption of macro-micro-nutrients and antioxidant-enriched fortified foods. In this article, fortifications of popular bakery products, viz. biscuits, cookies, have been reviewed, encompassing the novel fortifying ingredients and innovative methods employed with an emphasis on the overall enrichment in the final product quality. A few notable features concerning novel fortified biscuit and fortified cookie have been decisively summarized. Wheat flour blended with 40% sesame-cake flour resulted in a fortified biscuit possessing higher protein (16.6%), crude fat (16.95%), and dietary fiber (8.2%) with acceptable sensory characteristics. About 9% toting up of chicken-eggshell dried-powder could result in high Ca content in biscuits with customary changes in texture and sensory properties. A remarkable 5% addition of bee pollen to wheat flour appreciably improved the nutrient compositions (carbohydrate 65.18%, protein 7.32%, and total dietary-fiber 1.47%) along with high polyphenol and antioxidant potentials. Notably, mixing fish fillet protein concentrate with wheat flour could yield enhanced nutritional content (protein 14.63-19.52%, fat 16.2-16.5%), as well as augmented amino acids. Remarkably, wheat flour fortified with fermented jack bean flour resulted in an overall fortified biscuit with substantial carbohydrate, crude protein, fat, fiber, ash, and appreciable macro-micro mineral contents and sensory characteristics. Innovative fortified cookies were made by blending wheat flour or Brewer’s spent grain flour with one or more ingredients, e.g. full fat soya, mushroom, cardamom powder, moringa leaves, coconut, sweet potato flour rendering amplified values of nutrients, superior physical properties, increased mineral and flavonoid contents and organoleptic qualities.

Phytase Supplementation of Growing-Finishing Pig Diets with Extruded Soya Seeds and Rapeseed Meal Improves Bone Mineralization and Carcass and Meat Quality.

The aim of this study was to determine how different doses of phytase in diets with extruded soybean seeds and rapeseed meal affected pigs' growth performance, meat quality, bone mineralization, and fatty acid profiles. Sixty pigs were divided into three treatments by sex and body mass. Pigs were divided into starter (25 days), grower (36 days), and finisher (33 days) periods and fed with mash diets. No phytase was used in the control group diet, whereas in Phy1 and Phy2, 100 g and 400 g of phytase per ton of mixture were used, respectively. The feed conversion ratio and meat color were significantly correlated with phytase. Phytase supplementation had no effect on the growth of pigs, but total phosphorus was significantly increased in the bones and meat of the pigs. The enzyme additive reduced the C22:4 n-6 acid content in the meat, whereas other results were not significantly affected. The data suggest that the addition of phytase at a dosage of 100 g/ton to diets with extruded full-fat soya seeds and rapeseed meal can be valuable, as it reduces the FCR and increases the P content in the meat and bones.

Microbial Phytase in a Diet with Lupine and Extruded Full-Fat Soya Seeds Affects the Performance, Carcass Characteristics, Meat Quality, and Bone Mineralization of Fatteners.

This study aims to determine how different doses of phytase in diets including extruded soya and lupine seeds affect fatteners' performance, meat quality, bone mineralization, and fatty acid profile. Sixty pigs were divided into three treatment groups. The control group was offered a diet without phytase, whereas the Phy100 and Phy400 groups were provided with 100 g and 400 g of phytase per ton of their diet, respectively. The animals from both experimental groups were characterized by a significantly (p < 0.05) higher body weight gain and lower feed efficiency in the starter period than the control group. Unfortunately, their meat had lower (p < 0.05) fat content, gluteal muscle thickness, and water-holding capacity. In the meat, a higher phosphorus content (p < 0.05) was found, and in the bones, a higher calcium (for Phy400) content was found when phytase was added to the pigs' diet. The pigs from the Phy100 group tended to have higher mean backfat thickness and C18:2 n-6 content in their fat, but lower C22:5 n-3 content, than the other groups. A higher dosage of phytase is not necessary for the diets of fatteners with extruded full-fat soya and lupin seeds.

Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs.

The increase in meat consumption could adversely affect the environment. Thus, there is growing interest in meat analogs. Soy protein isolate is the most common primary material to produce low- and high-moisture meat analogs (LMMA and HMMA), and full-fat soy (FFS) is another promising ingredient for LMMA and HMMA. Therefore, in this study, LMMA and HMMA with FFS were manufactured, and then their physicochemical properties were investigated. The water holding capacity, springiness, and cohesiveness of LMMA decreased with increasing FFS contents, whereas the integrity index, chewiness, cutting strength, degree of texturization, DPPH free radical scavenging activity, and total phenolic content of LMMA increased when FFS contents increased. While the physical properties of HMMA decreased with the increasing FFS content, its DPPH free radical scavenging activity and total phenolic contents increased. In conclusion, when full-fat soy content increased from 0% to 30%, there was a positive influence on the fibrous structure of LMMA. On the other hand, the HMMA process requires additional research to improve the fibrous structure with FFS.

Comprehensive oligosaccharide profiling of commercial almond milk, soy milk, and soy flour

Oligosaccharides are known for several bioactivities on health, however, in sensitive individuals, can cause intestinal discomfort. This study aimed to investigate the oligosaccharide profiles in selected plant-based food products. A quantification method based on high-performance anion-exchange chromatography-pulsed amperometric detection was developed, validated, and used to measure major oligosaccharides. Additional low-abundant oligosaccharides and glycosides were characterized by liquid chromatography-tandem mass spectrometry and glycosidases. The summed concentration of raffinose, stachyose, and verbascose ranged from 0.12–0.19 mg/g in almond milk, 3.6–6.4 mg/g in soy milk, and 74–77 and 4.8–57 mg/g in defatted and full-fat soy four. Over 80 different oligosaccharides were characterized. Novel compounds, 2,3-butanediol glycosides, were identified in almond milk. Low-abundant oligosaccharides represented 25 %, 6 %, and 10 % of total OS in almond milk, soy milk, and soy flour, respectively. The data here are useful to estimate oligosaccharide consumption from dietary intake and facilitate further studies on their bioactivity.

Low intestinal inflammation model (HP48) in Atlantic salmon (Salmo salar) and inflammatory mitigation by Bactocell

Moderate levels of intestinal damage and inflammation are often seen in intensive fish aquaculture. The causes may be due to antinutrients from plant meals, stress or other causes. There is currently a lack of good models to explore these effects and so how to mitigate the consequences. Most studies have used full-fat soy or other compounds that cause intestinal damage that are likely not reversible. In this study we have explored the possibility of using soybean HP48, made from solvent extracted peeled soybeans, as a low-inflammation model in post-smolt Atlantic salmon, and then investigated whether supplementation of the probiotic Pediococcus acidilactici CNCM I-4622 – MA 18/5 M (Bactocell) could diminish this effect. The fish were fed triplicate diets. A Control diet containing 18.08% soy protein concentrate (SPC), a HP48 diet where most of the SPC was replaced by HP48 (5.00% SPC and 17.68% HP48), and a Bactocell diet that was identical to the HP48 diet but contained 0.03% Bactocell. After 10 weeks of feeding, the mid- and hind-intestinal health were assessed by histology, integrity (Ussing chamber) and gene expression (RNAseq). Transcriptomic and integrity data suggests that HP48 led to a disturbed mid-intestinal homeostasis with impaired cellular integrity and increased inflammation and cell turnover. Most of the transcriptomic effects were reversed with Bactocell including downregulation of immune genes and upregulation of transmembrane proteins such as type IV collagen, which is important in restoring epithelial homeostasis. In the hind-intestine, the HP48 diet led to deleterious morphological changes such as widening of lamina propria and stratum granulosum, disrupted mucosal folds, loss of absorptive vacuoles, and upregulation of several immune regulated genes and downregulation of genes involved in solute- and water transport. The intestinal integrity assessed by Ussing chamber was not affected. Bactocell supplementation did alleviate several of the morphological effects. However, it was not able to completely reverse the expression of immune- or transport related genes, suggesting a higher effect of probiotic supplement in the mid-intestine compared to the hind-intestine. This study demonstrates that the level of HP48 used here is sufficient to create low-level intestinal changes in Atlantic salmon, which is within range for functional feed ingredients to reverse.

Effects of oyster mushroom addition on quality characteristics of full fat soy‐based analog burger patty by extrusion process

AbstractThe effects of oyster mushroom (Pleurotus ostreatus) addition on quality characteristics of full fat soy (FFS) and isolated soy protein (ISP)‐based analog burger patties by extrusion process were compared and investigated. Oyster mushroom added to the base mixtures (FFS and ISP) as different levels (0%, 4%, 8%, and 12%), which were texturized by using the twin‐screw extruder equipped with cooling die. After extrusion cooking, in comparison on meat analogs and its analog burger patty, ISP‐based meat analog had the higher textural properties including hardness, springiness, cohesiveness, and chewiness than FFS‐based meat analog. Textural properties of ISP‐based meat analog consistently also increased with the increase in oyster mushroom contents (p &lt; .05), while FFS‐based meat analog had the inconstant patterns in the springiness and cohesiveness, and it obtained the higher cutting strength than ISP‐based. In contrast, in its analog burger patty, the consistent patterns exhibited in all the FFS‐based. Moreover, FFS‐based had the higher textural properties (p &lt; .05) with cutting strength than ISP‐based burger patty. The highest water holding capacity, cooking properties, and organoleptic properties were also observed in FFS‐based analog burger patty with 12% oyster mushroom content except meat patty. Overall, this study suggested that the addition of the oyster mushroom into the analog burger patties improved the overall quality, and FFS could be possible to potential alternative of soy material for analog burger patty.Practical ApplicationsPlant‐proteins for analog burger patty are the high cost and required with several steps for purifying process. In addition, meat analog commonly exhibits the weak texture, and almost tasteless, which has resulted in the use of excessive seasoning, flavoring, adding the binding agent. Oyster mushroom (Pleurotus ostreatus) has played an important role as additive which could enhance the texture and organoleptic quality of analog burger patty by using the high moisture extrusion technology. This work demonstrated that addition of oyster mushroom into the full fat soy‐based formation that has health benefits, cost effectiveness and environmentally friendly could offer the high‐quality burger patty to the consumers who might have concern of negative issues on meat as well as vegetarian.

Capping dietary starch: Protein ratios enhances performance of broiler chickens offered reduced-crude protein, maize-based diets

The objective of this study was to determine if capping dietary starch:protein ratios in reduced-crude protein diets enhances growth performance of broiler chickens offered maize-based diets. A total of 288 off-sex, male Ross 308 chickens were offered a 2 × 3 factorial array of dietary treatments from 7 to 35 days post-hatch. Dietary starch:protein ratios were either standard (mean: 2.47) or capped (mean: 2.12) with three dietary crude protein concentrations of 195, 185 and 175 g/kg. Dietary starch:protein ratios were capped by substituting soybean meal with full-fat soy; sourced from the same supplier. The parameters assessed included growth performance, relative abdominal fat-pad weights, nutrient utilisation, excreta nitrogen concentrations, distal jejunal and distal ileal digestibility coefficients and disappearance rates of starch and protein, jejunal and ileal starch:protein disappearance rate ratios, distal jejunal and distal ileal apparent amino acid digestibility coefficients, distal ileal amino acid disappearance rates and free amino acid concentrations in systemic plasma. Capping dietary starch:protein ratios significantly reduced ileal starch:protein disappearance rate ratios in birds offered 195, 185 and 175 g/kg crude protein by 14.6% (2.40–2.05), 13.8% (2.61–2.25) and 29.3% (3.75–2.65), respectively. Capping starch:protein ratios in 175 g/kg crude protein diets significantly improved weight gain by 3.45% (2398 versus 2318 g/bird) and feed conversion ratio by 3.75% (1.360 versus 1.413) and relative abdominal fat-pad weights were numerically lighter by 10.3% (11.47 versus 12.78 g/kg). Condensing ileal starch:protein disappearance rate ratios were quadratically related (P < 0.001) to improvements in weight gain (r = 0.740), feed conversion ratio (r = 0.786) and lighter fat-pad weights (r = 0.650). Reducing dietary crude protein concentrations depressed apparent ileal digestibility coefficients of 15 of the 16 amino acids assessed (P = 0.021 to < 0.001); average coefficients were reduced by 6.74% (0.803 versus 0.861). These compromised amino acid digestibilities probably contributed to the 6.43% inferior weight gains (2358 versus 2520 g/bird; P < 0.001) and 3.05% inferior feed conversion ratio (1.387 versus 1.346; P < 0.001) following the dietary crude protein reduction from 195 to 175 g/kg. A better comprehension of the impacts of reduced crude protein diets on endogenous amino acid flows and accumulations of microbial amino acids in distal ileal digesta needs to be achieved as both factors will influence apparent amino acid digestibility coefficients. Finally, capping dietary starch:protein ratios in 175 g/kg crude protein diets showed distinct promise in this study as both weight gain and FCR were significantly enhanced.

Low-expenditures diets in the feeding of poultry

The purpose of the research was to increase the egg productivity of poultry using low-expenditures compound feed with lupin. In order to achieve this purpose two scientific and farm experiments were conducted on young poultry and laying hens of the cross Haisex Brown. The research was carried out under the conditions of the enterprise AO “Agrofirma “Vostok” in the Volgograd region. The replacing of 50, 75 and 100 % of full-fat soya bean with lupin as part of compound feed for poultry of the 1st, 2nd and 3rd experimental groups compared with the control group positively affected the live weight of young animals, which increased to 29,2 g, while the expenditures of compound feed per 1 kg of gain decreased to 0,1 kg. In laying hens during the experiment period the number of laid eggs increased to 3,1 %, the egg weight to 1,2 % and feed expenditures decreased by 10 pcs eggs up to 3,03 %. In young poultry and laying hens the digestibility of nutrients and the use of nitrogen, calcium and phosphorus were higher in the experimental groups compared to the control group, respectively: crude protein by 0,43–1,28 and 0,29–0,78 abs.%, crude fiber by 0,39–0,62 and 0,35–0,59 abs.%, crude fat by 0,22–0,69 and 0,41–0,68 abs.%. The use of nitrogen from the accepted was higher by 0,31–1,04 and 0,13–1,83 abs.%, calcium by 0,41–1,36 and 1,65–2,75 abs.%, phosphorus by 0,63–1,43 and 0,77–1,85 abs.%. It was revealed during the experiments on young poultry and laying hens that replacing of full-fat soy bean in the diet with lupin influence on the digestibility of nutrients, the use of nitrogen, calcium and phosphorus, and also has a positive effect on feed expenditures, live weight of young poultry and egg productivity of laying hens.

Development and use of low-expenditures compound feed in poultry feeding

The purpose of the research was to develop and study the effect of the use of lowexpenditures compound feed in poultry feeding on hematological and biochemical blood parameters. In order to achieve this purpose, three scientific and economic experiments were carried out on the development and use of low-expenditures compound feed in the feeding of Haisex Brown egg cross poultry. Two experiments were carried out under the conditions of the Scientific and Research Center safety and effectiveness of feed and additives of the Federal State Budgetary Educational Institution of Higher Education “Volgograd State Agrarian University”, the third experiment was conducted at the AO Volga Poultry Farm in the Sredneakhtubinsky area in the Volgograd region. The first experiment included the study of the effect of the anti-stress additive Feed-Food Magic Antistress Mix, in the second scientific and economic experiment the use of the Availa Cr mineral complex was studied, and in the third experiment the research was conducted to study the effectiveness of using lupin grain instead of full-fat soy in the diets of laying hens. The inclusion of the Feed-Food Magic Antistress Mix additive in the diet of egg-bearing poultry contributed to an increase in the number of red blood cells. So, their indicator was in the experimental group at the level of 3,96×10¹²/l, in the control group it was in the range of 3,55×10¹²/l, there was then increase in the concentration of hemoglobin in the experimental group by 5,82 g/l. The use of the Availa Cr mineral complex allowed to increase the hematocrit level in the blood of egg poultry by 1,38 %, to reduce the number of leukocytes in the experimental group by 0,38×10⁹/l. The inclusion of lupine grains in the diet contributed to the increase in the number of red blood cells by 0,14×10¹²/l, the increase in total protein in the blood by 2,65 g/l, the increase in the level of carotene and vitamins A and E.

Effects of enzyme-assisted extraction on the profile and bioaccessibility of isoflavones from soybean flour

The effects of enzymatic extraction strategies on extractability, bioconversion, and bioaccessibility of biologically active isoflavone aglycones, total phenolic content, and antioxidant activity of aqueous extracts from full-fat soy flour were evaluated. Protease, tannase, and cellulase enzymes were used individually or in combination. Except for the protease treatment, all enzymatic treatments increased the extraction of biologically active isoflavones (daidzein and genistein) compared with the control. The use of a mixture of protease, tannase, and cellulase resulted in increased extractability and/or bioconversion of aglycones from soy flour, indicating a synergistic effect amongst the enzymes. Daidzein and genistein concentrations increased from 29.0 to 158.2 μg/g and from 27.0 to 156.5 μg/g (compared to the control), respectively. Furthermore, enzymatic extraction followed by in vitro gastrointestinal digestion significantly increased the bioaccessibility of isoflavone aglycones, total phenolic content (by 22–45%), and antioxidant activity (by 15–22%) of the extracts. These results demonstrate that enzyme selection is an efficient strategy to maximize the extraction, bioconversion, and bioaccessibility of bioactive isoflavones from soy flour, which could contribute to health benefits associated with the consumption of soy-rich products.

Effects of Oyster Mushroom Addition on Physicochemical Properties of Full Fat Soy-based Meat Analog by Extrusion Process

This study aimed to investigate the effects of oyster mushroom addition on the physicochemical properties of full fat soy (FFS)-based extruded meat analog. The meat analog blend was FFS, wheat gluten, and corn starch (0.5:0.4:0.1), and oyster mushroom was added to the base formulation (0, 4, 8, and 12%). The extrusion condition was set to 55% feed moisture, 170oC barrel temperature, and screw speed of 150 rpm by using the twin-screw extruder equipped with a cooling die. The hardness, chewiness, cutting strength, and integrity index of the FFSbased extruded meat analog increased with the increase in oyster mushroom contents, while its nitrogen solubility index (NSI) decreased. The cohesiveness, springiness, and water holding capacity revealed the inconstant patterns with the increase in oyster mushroom contents. The total phenolic content and DPPH radical scavenging activity significantly increased with the increase in oyster mushroom contents. In conclusion, the incorporation of the oyster mushroom into the FFS-based meat analog enhanced the textural properties and antioxidant activity.

Effects of soy flour types and extrusion-cooking conditions on physicochemical, microstructural and sensory characteristics of puffed rice snack base

AbstractThe physicochemical properties of puffed rice snack base (PRSB) prepared via extrusion cooking under various feed moisture contents and screw speeds were investigated. The moisture content, screw speed, and soy flour type significantly (p &lt; 0.05) affected the physicochemical properties of PRSB viz; size, density, porosity, color, breaking strength, crystallinity, water absorption index (WAI) and water solubility index (WSI). While, a slight effect on pasting properties was observed between PRSB added with defatted and full-fat soy flour, respectively. Soy flour lipids significantly (p &lt; 0.05) influenced extrusion cooking conditions especially at high screw speed and feed moisture content. The result revealed that extrusion cooking with addition of full-fatty soy flour can be exploited as a viable method to produce PRS with a high expansion ratio and low breaking strength at recommended extrusion conditions of feed moisture content of 19 % and screw speed of 300 rpm.