High Fat Content Research Articles

Effect of different feed on nutritional content of black soldier fly (Hermetia illucens): A systematic review and meta-analysis

Black Soldier Fly (Hermetia illucens) or BSF is commonly used in food industry as a meat substitute to reduce food waste and environmental pollution. It could grow effectively using organic material such as manure and food waste. In this study, a comparison of the nutritional content of BSF fed with manure and food waste will be determined by conducting a systematic review and meta-analysis. The information about protein, fat, carbohydrate, ash, and calcium content of manure or food waste fed BSF from various scientific database sources was analyzed and discussed. There were 720 literatures selected to be included in the meta-analysis dataset, with the main selection criteria: original research articles published in the last ten years with nutritional data on manure and food waste fed BSF. From the literature screening process, 8 articles were obtained and included in the meta-analysis. Based on meta-analysis, it was found that the food waste fed BSF group has approximately 16% higher protein content, 33% higher fat content, but 59% lower ash content if compared to manure fed BSF group. However, the use of food waste as BSF feed did not give a significant effect on BSF carbohydrate and calcium content when compared to manure fed BSF.

Aktivitas Antioksidan dan Evaluasi Sensori Kukis Tersubstitusi Tepung Kacang Hijau dan Tepung Kulit Buah Naga Merah

Bad eating habits with high fat content but low fiber have been linked to the rise of degenerative diseases, and this is a main driven factor of developing high fiber and antioxidant foods. Green bean flour contains high protein and phenolic compounds such as flavonoids while red dragon fruit peel flour contains high antioxidants and fiber. The aim of this study was to investigate physico-chemical and sensory properties of cookies substituted with green bean and red dragon fruit peel flour. The flour formulations consisted of wheat flour (TT), red dragon fruit peel flour (TN), and green bean flour (TK) as follows: K1 (37.5% TT:62.5% TN), K2­ (37.5% TT:62.5% TK), F1 (38% TT:47% TN:15% TK), F2­ (38% TT:31% TN:31% TK), and F3­ (38% TT:15% TN:47% TK) as well as control K0 (100% TT). Cookies quality was observed, including physical properties, chemical properties, and sensory properties. The results of this study showed that substitution of green bean and red dragon fruit peel flour in the cookies had significant effects on physico-chemical properties and sensory tests. Treatment F3 was the best formulation based on physical, chemical, and sensory properties with hardness (8.75 N), L* (42.28), a* (17.31), b* (22.05), volume development (29.41%), moisture content (5.68%), ash (3.56%), fat (24.47%), protein (9.47%), carbohydrate (57.38%), crude fiber (13.12%), antioxidant capacity of (49.32%), and IC50 (97.92 ppm). The results of the sensory test for F3 sample had scores for color (1.13), aroma (2.43), taste (4.27), texture (3.23), and overall liking (4.30).

Structural Characterization, Analysis, and Proposal for the Flour Production Market from Acheta Domesticus

There is a constant search for alternative food sources due to rapid population growth and nutritional problems that affect the world. In this context, edible insects such as the Acheta domesticus (a species of cricket with a high protein and fat content) have become an alternative food source and managed to capture the attention of researchers due to their valuable nutritional content and low environmental impact. This study aimed to identify and characterize the variables and strategic actors that lead the flour production market based on the aforementioned Acheta domesticus in Peru. A structural analysis of descriptive scope was conducted with the help of a panel of five experts knowledgeable about the sector in question and the Cross Impact Matrix and Multiplication Applied to Classification (MICMAC) tool to pursue consensus by motivating collective reflection. The findings revealed that the market studied presents an unstable dynamic, which implies a dispersion of the variables along the bisector since it has eight key variables in total, technological development and profitability being the most sensitive; At the same time, on the side of the social actors, the insect producers are the ones who predominate among the others. This study constitutes a starting point for any strategic action linked to the planning and developing of new alternative sources that seek a change in the studied market.

Technology of low-fat mozzarella cheese

Mozzarella cheese is an unripened cheesewidely used as a key ingredient in pizza making due to its unique stretch property. While Mozzarella cheese contributes well to the protein content it negatively contributes to a high fat content which is considered unhealthy. To make pizza healthy, low-fat mozzarella cheese is desirable. In the present article, various means and technologies that can be adopted to reduce the fat content of the mozzarella cheese is highlighted to popularize their adoption by the large as well as small scale manufacturers. The key technologies include the change in casein to fat ratio, use of protein and carbohydrate-based fat replacers, use of hydrocolloids and emulsifiers while simultaneously meeting the legal requirements of the country for the specific standards and permitted additives.

Hydrocarbon fuel blendstock from tannery waste: energy from fleshing oil via gas phase catalytic cracking

AbstractThe global leather industry generates large quantities of tannery waste. These leather wastes have a high fat content, which could be used for valuable products. This study focuses on the conversion of such fats into a biocrude to be distilled into a bio‐based hydrocarbon fuel blendstock. A biorefining technology defined as ‘gas‐phase catalytic cracking’ (GCC) over activated carbons, also referred to as ‘greasoline’, was used for conversion, and GC–MS/FID and simulated distillation for product characterization. The experiments were performed at ambient pressure and 450 °C reaction temperature, with 40 g h−1 of fat being processed over 55 g of steam‐activated carbon under a nitrogen atmosphere for a duration of 4 h. Fleshing oil obtained from the pre‐fleshing of double‐face lambskins by extraction with supercritical CO2 yielded almost the same mass fraction of organic liquid product (OLP) (59 wt%) as palm oil used as a reference (62 wt%). In both OLPs, n‐alkanes from heptane to heptadecane predominate, with a clear predominance of n‐pentadecane and n‐heptadecane and no unsaturated molecules among the major components. For both oils, about 85 wt% of the OLP is in the boiling range of diesel fuel, and about another 12 wt% is in the gasoline boiling range. The results show that mixtures of fatty acids extracted from leather tanning wastes can be used for value‐added products – in particular for the production of bio‐based hydrocarbon fuel blendstock.

Effective reduction in seizure severity and prevention of a fatty liver by a novel low ratio ketogenic diet composition in the rapid kindling rat model of epileptogenesis

Drug-resistant epilepsy patients may benefit from non-pharmacological therapies, such as the ketogenic diet (KD). However, its high fat content poses compliance challenges and metabolic risks. To mitigate this, we developed a novel KD composition with less fat and additional nutrients (citrate, nicotinamide riboside, and omega-3 fatty acids) for ketone-independent neuroprotection. The efficacy, metabolic and neuropathological effects of the novel KD and a classic KD were compared to a control diet in the rapid kindling model of temporal lobe epilepsy. Both KD groups entered ketosis before kindling onset, with higher ketone levels in the classic KD group. Remarkably, rats on the novel KD had slower progression of behavioral seizures as compared to rats on a control diet, while this was not the case for rats on a classic KD. Both KDs reduced electrographic after-discharge duration, preserved neurons in the dorsal hippocampus, and normalized activity in open field tests. The novel KD, despite lower fat and ketone levels, demonstrated effective reduction of behavioral seizure severity while the classic KD did not, suggesting alternative mode(s) of action are involved. Additionally, the novel KD significantly mitigated liver triglyceride and plasma fatty acid levels compared to the classic KD, indicating a reduced risk of long-term liver steatosis. Our findings highlight the potential of the novel KD to enhance therapeutic efficacy and compliance in epilepsy patients.

The Proximate Composition, Mineral and Pectin Content and Fatty Acid Profile of the Pomace Fraction of 16 Rowanberry Cultivars

The berry pomace could be a potential source for food applications due to its high content of polyphenols, but also dietary fiber, PUFAs and pectin. This is the first study that aims to compare the total dietary fiber (TDF), protein, fat, mineral, pectin and fatty acid content of the following 16 different pomace samples of Sorbus aucuparia L. cultivars (cvs): ‘Likernaja’, ‘Burka’, ‘Alaja Krupnaja’, ‘Granatnaja’, ‘Rubinovaja’, ‘Bussinka’, ‘Vefed’, ‘Angri’, ‘Krasnaja’, ‘Solnechnaja’, ‘Sahharnaja’, ‘Oranzevaja’, ‘Kubovaja’, ‘Moravica’, ‘Rosina’ and ‘Rossica’, in order to find new natural materials for valorization. The contents of pectin and dietary fibers were analyzed using the respective Megazyme enzymatic kits. The TDF content was the highest in the pomace samples of hybrid cvs ‘Granatnaja’ (63.04% dry mass DM), ‘Burka’ (64.52% DM), ‘Rubinovaja’ (65.66% DM) and ‘Likernaja’ (67.17% DM). The pomace of hybrid cv ‘Rubinovaja’ was distinguished from other samples by its high protein content, cv ‘Alaja Krupnaja’ by its high pectin content and cv ‘Oranzevaja’ by its high fat content, which were 7.58% DM, 8.39% DM and 7.47% DM, respectively. The pomace of cv ‘Sahharnaja’ possessed the highest average macro-element content (1.56 g/kg DM). The average fatty acids profile was characterized by a high content of linoleic acid (51.94%), oleic acid (20.55%) and palmitic acid (12.96%). The lowest n6/n3 ratio was found in the hybrid cv ‘Alaja Krupnaja’ (6.70%). The data obtained demonstrate that the pomaces of certain cultivars of rowanberry contain significant amounts of valuable components, which can be used in functional food and cosmetic applications.

The influence of different stress factors on the production and quality of sheep milk

Around 10.5 million tonnes of sheep milk are produced worldwide, and around 3.1 million tonnes in Europe. In Europe, sheep milk production has stagnated slightly in recent years and currently accounts for around 1/3 of the global production. Due to its high content of dry matter, milk fat, total protein and casein, sheep milk is an excellent raw material for cheese production. Milk processing and cheese making are not only economically important, but also part of the cultural heritage based on a long tradition, often taking place in rural and less developed areas. Milk production and quality are very complex and are influenced by numerous factors, the most important of which are breed, feeding and body condition, parity and stage of lactation, milking and udder health, and environmental factors. In addition, different types of stress such as heat stress, nutritional stress, weaning stress, shearing stress, stress of regrouping, etc. have a significant impact on the welfare and health of the sheep as well as on the quantity of milk produced, its chemical composition, processing characteristics and the economic efficiency of the flock. In recent years, due to climate change, there has been an increasing number of studies on the effects of heat stress on the reproductive and production characteristics of sheep, as well as on their welfare and health. In addition, heat stress is often associated to the feed and the lack of water. The effects of stress are particularly pronounced in extensive sheep farming and milk production, which are prevalent in sheep farming. The aim of this paper is to describe the effects of the main types of stress on the quantity and chemical composition of sheep milk and on animal welfare.

A Study on Changes of Carcass, Bones and Muscles of Ningxiang Pigs

Background: Ningxiang pigs are known for tasty meat and high intramuscular fat content. Currently, the slow growth rate and low lean meat rate of Ningxiang pigs have greatly restricted the development of its market. Therefore, the objective of this study is to explore the changes in carcass traits, meat quality, visceral organ weight indices, bones and muscles development with slaughter ages of Ningxiang pigs. Methods: The experiment used 0, 60, 120, 180, 240, 300 and 360 days old Ningxiang pigs as the research objects, and 6 castrated male pigs in each group were randomly selected. The carcass traits, meat quality, visceral organs weights and skeletal muscle weights were measured. The correlation between carcass traits and meat quality were analyzed by bivariate analysis, and the regression equations between slaughter ages and these indicators were established. Result: The results showed that pre-slaughter weight and weights of carcass, head, feet, skeleton and muscle, loin eye area, cooking yield, marbling and the large intestine weight index at 0 d, backfat thickness at 60 d, fat percentages at 60 and 120 d, and the lean meat percentage at 240 d, redness at 120 d of Ningxiang pigs were lowest, the heart, lung, kidney and small intestine weight percentages were highest at 0 d (P less than 0.05). Carcass traits and meat quality had different significant correlation at different slaughter ages. So the indices of carcass, meat quality, bones and muscles of Ningxiang pigs changed with slaughter ages. In general, the overall performance of 300 d Ningxiang pigs is better.

Red Potato Pulp and Cherry Pomace for Pasta Enrichment: Health-Promoting Compounds, Physical Properties and Quality

Cherry pomace and red potato pulp were examined as a source of nutritional and health-promoting compounds in pasta products, which could gain popularity among consumers. An attempt was made to obtain such pasta with the help of low-temperature extrusion (50 °C). The purpose of the study was to demonstrate which additive and in what quantity would have a more favorable effect on the nutritional, pro-health and physical quality of pasta. It was found that all pasta samples obtained with cherry pomace had a higher content of fat (10%), ash (3%), fiber (2 times) and polyphenols (22%), together with α tocopherols, than pasta with red potato pulp. Nonetheless, it had a lower water-binding capacity (20%) and higher optimum cooking time. Pasta with cherry pomace was characterized by a good taste and an attractive smell, so this additive should be recommended to obtain products with better nutritional and pro-health value and quality, especially at 30%.

Effects of Β-sitosterol oleogel on fat uptake reduction, physicochemical properties, oxidative stability, and sensory characteristics of fried surimi fish balls

Surimi, a minced fish meat, is available in various forms, including deep-fried surimi. However, deep-fried surimi tends to absorb high amounts of oil during frying, potentially contributing to obesity and cardiovascular diseases. Additionally, its high fat content renders it susceptible to lipid oxidation during storage, which can degrade its quality over time. Therefore, reducing oil absorption and subsequent oxidation is crucial for enhancing the quality of deep-fried surimi. In this study, we prepared oleogels with varying concentrations of β-sitosterol and investigated their effects on fat uptake, physicochemical attributes, oxidative stability, and sensory properties of frozen (−18 °C) fried surimi fish balls over a period of 30 days. Images that were obtained by scanning electron microscope demonstrated that surimi fish balls with 0.2 % β-sitosterol oleogel had a more compact and smoother crust-core interface than other groups. The addition of 0.2 % β-sitosterol oleogel led to the lowest fat absorption (8.63 %), decreased lipid oxidation (3.65 mg MDA/kg), reduced porosity, higher moisture content (57.72 %), elevated pH and color values, as well as increased bulk density compared to the control (p ≤ 0.05). Although atherogenicity and thrombogenesis indices increased, they remained below recommended levels. Importantly, this treatment did not adversely affect the product's texture and sensory properties. Given the increasing demand for healthier food products, it is recommended that the food industry incorporate 0.2 % β-sitosterol oleogel into the production of low-fat fried surimi. This approach can effectively mitigate lipid oxidation while maintaining product quality and sensory attributes. The study offers a valuable contribution to the food industry by addressing the challenges associated with deep-fried surimi and aligns with the growing consumer preference for healthier food choices.

Use of phytic acid from rice bran combined with sodium erythorbate as antioxidants in chicken mortadella

The antioxidant effect of purified phytic acid (PPA) from rice bran (rice polishing by-product) combined with sodium erythorbate (SE) was evaluated for the first time in mortadella (added with 60% mechanically separated meat), a cured product with high-fat content and highly prone to oxidation, characteristic in Brazil. PPA proved effective compared to standard analytical grade phytic acid (SPA). Two central composite rotational designs (CCRD) (A and B) were employed to investigate the influence of PPA and SE, and SPA and SE, respectively, on mortadella lipid oxidation evaluated by TBARS after 30 days at 30 °C. Due to the high phytic acid's potent antioxidant capacity, the combination of PPA and SE synergistically reduced mortadella lipid oxidation. Furthermore, PPA from rice bran effectively controlled lipid oxidation in mortadella when combined with SE in the range of 5.0 to 9.0 mmol/kg of SPA and 25.0 to 50.0 mmol/kg of SE.

Degree of hydrolysis of chicken versus plant-based chicken analogues: An in vitro digestion comparison

The adoption of plant-based meat analogues is increasing as an alternative to real meat products among consumers because they offer a more ecologically friendly and sustainable source of protein while also alleviating the ethical concerns related to livestock rearing and slaughter (1). However, there are concerns regarding plant-based meat analogues in terms of its nutritional quality, particularly their protein digestibility. This study aims to compared between chicken and plant-based chicken analogues in terms of nutritional composition and degree of protein hydrolysis.Proximate analyses were performed for raw and cooked samples to assess protein, fat, and energy concentrations in two chicken samples (breast and thigh) and four commercial plant-based chicken (P-C1[Wheat Protein 37%, Pea Protein 10%], P-C2 [ Soya Protein 63%], P-C3 [ Soya and Wheat Protein 83%], and P-C4 [Soya Protein 30%, Pea Protein 2%]). As a first step, the proximate analyses were assessed for the averaged samples, then the product-cooking interactions was assessed using a one-way ANOVA followed by Tukey test (p <0.05). In vitro digestion was performed following the INFOGEST harmonised static in vitro digestion model (2) for cooked samples. After digestion, o- Phthaldialdehyde (OPA) assay was carried out to measure the degree of protein hydrolysis for each sample, and two-way ANOVA test was performed.Protein content of chicken was higher compared with the plant-based chicken, whereas fat content and energy concentrations were higher in plant-based chicken. The protein content of chicken was higher for raw and cooked samples (raw: 19.8 ± 0.38 g/100 g; cooked: 30.55 ± 4 g/100g), compared with plant-based chicken (raw: 13.8 ± 5.3 g/100 g; cooked: 23.4 ± 4.5 g/100g). Plant-based chicken have a higher fat content and energy concentrations for raw and cooked samples (raw:6.52 ± 1.5 g/100 g; cooked: 9.6 ± 3.17 g/100g) and (raw:189.4 ± 28.1 g/100 g; cooked: 291.3 ± 48.1 g/100g) respectively; compared to chicken fat content (raw:4.6 ± 2.7 g/100 g; cooked: 6.1 ± 4 g/100g) and energy concentration (raw:150.9 ± 25.4 g/100 g; cooked: 228.3 ± 20.7 g/100g). The product-cooking interactions showed a significant increase (P ≤0.0001) in the protein content (raw: 15.6 ± 2.3g/100g to 19.8 ± 0.74 g/100g; cooked: 21.4 ± 0.55 g/100g to 33.06 ± 0.71 g/100g), and fat content P<0.001 (raw: 2.7 ± 0.06 g/100g to 8.3 ± 0.27 g/100g; cooked: 3.29 ± 0.19 g/100g to 13.22 ± 0.33 g/100g) in both chicken and plant-based chicken samples. No significant product-cooking interactions on energy content was found. The results from a two-way ANOVA test of the OPA and the degree of hydrolysis analyses demonstrated a significant increase in the degree of hydrolysis of chicken samples compared with plant-based chicken (P<0.0001).The degree of hydrolysis and digestibility of chicken and chicken analogues was influenced by protein type, nutrient composition, and processing. These findings would provide substantial information for the improvement of plant-based chicken products with enhanced nutritional profiles. This work will be extended to investigate the availability and digestibility of individual amino acids.

The Performance of Agronomic and Quality Traits of Quinoa under Different Altitudes in Northwest of China

Quinoa is a resilient crop known for its adaptability to diverse environmental conditions. This study examined the agronomic performance and ecological adaptability of quinoa across four distinct altitudes in the northwestern regions of China. Six quinoa genotypes were assessed for agronomic traits, phenology and yield performances, and nutritional quality characteristics in Yining city, Nilka County, Tekes County and Zhaosu County under varied environmental conditions. Our findings demonstrate significant variations in all measured traits, including agronomic and nutritional quality traits, across the various altitudes and genotypes. In Yining city, a warmer and lower altitude area, genotypes exhibit superior traits for fodder production, including increased branches, longer panicles, robust stems, and high seed protein content. Genotypes Jinli 1 and Beijing 2 achieve yields exceeding 3 tons per hectare (t/ha), highlighting the region’s productivity. The Nilka and Tekes counties boasted the shortest quinoa crop cycles, with Jinli 1 yielding 4.05 t/ha seeds in Tekes County, exhibiting high protein and fat content alongside low saponins, making it a prime location for yield production. Zhaosu County, with its cooler climate and fertile chernozem soil, elicited high 1000 seed weight and more robust protein response than Nilka and Tekes counties, illustrating the impact of soil fertility on nutritional composition. Correlation analyses further elucidated that the plants characterized by shorter flowering times, crop cycles, compact inflorescence, and taller heights exhibited superior seed yields. Our study contributes significant insights into the ecological adaptability and nutritional dynamics of quinoa, with implications for sustainable crop production and food security in diverse agroecosystems.

Fat and fatty acid composition of selected regular and healthy fast foods in Amman, Jordan

Fast food is a food that is timely and easily prepared and consumed. Generally, it is made of cheap and low nutritional value ingredients. The aim of this study is to determine the fat and the fatty acid composition of regular and healthy fast foods in Amman, Jordan. Thirty-six samples of different fast-food items were collected from three regular fast-food restaurants. Twelve samples were bought from a healthy fast-food restaurant. The results showed that the highest fat content among regular samples was in chicken burger (CB) 12.022% but it was the lowest in turkey sandwich (T) 5.13%. Total fat was lower in healthy items. The highest amount of fat was in healthy chicken pizza (IPH) 6.62%, while baked potato (BP) showed the lowest fat content (0.27%). Halloumi sandwich (H) recorded the greatest level of saturated fatty acids (SFA) 67.01%, yet the lowest was in beef shawarma (BS) 28.30%. Healthy halloumi (HH) recorded the greatest level of SFA (69.45%) where it was the lowest in BP (20.60%). The greatest monounsaturated fatty acids (MUFA) content was in BS (42.88%), however its lowest content was in cheese pizza (EP) 26.31%. The highest content of MUFA was in healthy chicken fajita (HCF) 55.33% while its lowest was in HH (27.24%). The highest polyunsaturated fatty acids (PUFA) content was recorded by chicken shawarma (CS) 34.45% where it was the lowest in H (5.29%). The highest PUFA content was in samples containing meat. The greatest PUFA content was recorded in healthy turkey (HT) 38.01%, whereas it was the lowest in HH (5.20%). The highest level of trans fatty acids (TFA) was observed in French fries (FF) (0.72%), while its lowest amount was in chicken burger (CB) (0.12%). The highest TFA level was in HT (0.86%) while its lowest amount was in BP (0.11%). The ω-6/ω-3 in regular samples was from 5:1 for (CS) to 36:1 for (FF). Nevertheless, ω-6/ω-3 ranged from 1:1 to 22:1 for healthy beef quesadilla (HBQ) and HH in healthy samples. It was found that ω-6/ω-3 in healthy samples was lower than regular ones. The PUFA/SFA ranged 0.08 - 1.25 for H and BS. Whereas, the PUFA/SFA ranged 0.07 - 1.59 for HH and BP in healthy samples. Among the regular samples, the highest atherogenic index (AI) and thrombogenic index (TI) were in H (2.54 and 3.06). The lowest AI and TI were in BS (0.47) and CS (0.54). The highest AI and TI were in HH (2.91 and 3.46) in healthy samples, whereas the lowest AI and TI were in BP 0.26 and 0.49. Key words: Jordan, fast-food, regular, healthy, fat content, fatty acid composition

In vitro Acaricidal Activity of Serratia Ureilytica Against the Dust Mite Tyrophagus Putrescentiae and Identification of Genes Related to Biocontrol.

The present study evaluated the acaricidal activity of three Serratia strains isolated from Mimosa pudica nodules in the Lancandon zone Chiapas, Mexico. The analysis of the genomes based on the Average Nucleotide Identity, the phylogenetic relationships allows the isolates to be placed in the Serria ureilytica clade. The size of the genomes of the three strains is 5.4Mb, with a GC content of 59%. The Serratia UTS2 strain presented the highest mortality with 61.41% against Tyrophagus putrescentiae followed by the Serratia UTS4 strain with 52.66% and Serratia UTS3 with 47.69% at 72h at a concentration of 1X109 cell/mL. In the bioinformatic analysis of the genomes, genes related to the synthesis of chitinases, proteases and cellulases were identified, which have been reported for the biocontrol of mites. It is the first report of S. ureilytica with acaricidal activity, which may be an alternative for the biocontrol of stored products with high fat and protein content.

Evaluation of a novel palm-free fat supplement to reduce the carbon footprint of diets for dairy cows

Most fat supplements added to dairy diets are derived from palm acid oil or palm fatty acid distillate. There are environmental concerns about palm oil production due to deforestation and high greenhouse gas (GHG) emissions. The objective of this study was to evaluate a palm-free fat supplement, Envirolac. Envirolac contains vegetable oils, marine oils and glycerine encapsulated within a cellulosic fibre-clay mineral carrier matrix. The carrier matrix has small particle size to facilitate rapid rumen passage and minimal interference with rumen digestion. Fifty cows were divided into two balanced groups of 25 cows. Each group received Control (calcium soap of palm fatty acid distilate, 0.5 kg/d) and Envirolac (0.5 kg/d) diets in a crossover design with two feeding periods of four weeks duration, so that each cow received both diets. Envirolac has a lower total fat concentration than the calcium soap, so the feeding rate delivered less total fat. When fed on Envirolac, cows yielded more milk 40.7 v 40.1 kg/d), energy-corrected milk (ECM; 42.9 v 41.3 kg/d) and milk components (1605 v 1514 g fat, 1239 v 1199 g protein, 1871 v 1839 g lactose, per day), and produced milk with higher concentrations of fat (40.1 v 38.6 g/kg) and protein (30.7 v 30.1 g/kg), than when fed on Control. When fed on Envirolac, cows produced milk with higher concentrations of fatty acids (FA) synthesised de novo in the mammary gland (25.5 v 23.6 g/100 g total FA), lower concentration of palmitic acid (35.5 v 37.2 g/100 g total FA), and higher concentrations of some long-chain fatty acids (C20:0, C20:1, C20:3n3, C21:0, C22:0, C22:6n3 and C23:0), than when fed on Control. There was no effect of treatment on dry matter intake (DMI; mean 23.4 kg/d), so feed efficiency was higher (1.83 v 1.76 kg ECM/kg DMI) for Envirolac than Control. There was no effect of treatment on dry matter digestibility (0.73), methane production (433 g/d), methane yield (19.3 g/kg DMI) or methane intensity (10.9 g/kg ECM). Feed carbon footprint of Envirolac was calculated to be 1028 g CO2eq/kg DM, which is 0.46 of the value for a calcium soap (2830 g CO2eq/kg DM), and reduced feed carbon footprint per kg ECM milk production by 11 %. This study demonstrates that Envirolac can replace palm-based fat supplements in dairy diets to improve feed efficiency and reduce the carbon footprint of milk production.

Energy supplementation of beef steers or inclusion of legumes in temperate pastures in crop-livestock integration area

The most common way of using the crop-livestock integration system in subtropical regions is cultivating soybeans or corn during the summer and temperate pastures in the winter. The objective of this study was to evaluate different beef cattle finishing systems in an area of crop-livestock integration. The inclusion of legumes and supplementation on black oat (Avena strigosa Schreb) and ryegrass pastures (Lolium multiflorum L.) were evaluated. Data from three years of research (2017, 2018 and 2020) were evaluated. Thus, 54 steers (18 per year) were used, with initial age of 22 ± 3 months and 413.08 ± 4.56 kg of initial live weight. They were randomly divided into nine paddocks of 0.7 hectares. The experimental design was randomized blocks with three replicates (paddock with two animals). Supplementation provided greater carrying capacity (1406.0 vs. 1269.6 kg/ha), average daily weight gain (1.4 vs. 1.1 kg/day), and, consequently, greater gain per area (384.5 vs. 302 kg BW/ha). Animals that received energy supplementation presented higher slaughter weight (536 vs. 510 kg), weight (287.1 and 286.2 vs. 266.2 and 265.3 kg), and hot (53.6 vs. 52.1%) and cold (53.4 vs. 52%) carcass yield, as well as higher fat content in the carcass (265 vs. 234 g/kg). The legume in the pasture did not affect the performance or characteristics of the animal carcasses. The supplementation increased the performance and carcass parameters, but did not influence the qualitative characteristics of the meat. In addition to individual performance, supplementation increased the pasture's carrying capacity, improving the system's productivity.

Modeling of Ethiopian Beef Meat Marbling Score Using Image Processing for Rapid Meat Grading.

Meat characterized by a high marbling value is typically anticipated to display enhanced sensory attributes. This study aimed to predict the marbling scores of rib-eye, steaks sourced from the Longissimus dorsi muscle of different cattle types, namely Boran, Senga, and Sheko, by employing digital image processing and machine-learning algorithms. Marbling was analyzed using digital image processing coupled with an extreme gradient boosting (GBoost) machine learning algorithm. Meat texture was assessed using a universal texture analyzer. Sensory characteristics of beef were evaluated through quantitative descriptive analysis with a trained panel of twenty. Using selected image features from digital image processing, the marbling score was predicted with R2 (prediction) = 0.83. Boran cattle had the highest fat content in sirloin and chuck cuts (12.68% and 12.40%, respectively), followed by Senga (11.59% and 11.56%) and Sheko (11.40% and 11.17%). Tenderness scores for sirloin and chuck cuts differed among the three breeds: Boran (7.06 ± 2.75 and 3.81 ± 2.24, respectively), Senga (5.54 ± 1.90 and 5.25 ± 2.47), and Sheko (5.43 ± 2.76 and 6.33 ± 2.28 Nmm). Sheko and Senga had similar sensory attributes. Marbling scores were higher in Boran (4.28 ± 1.43 and 3.68 ± 1.21) and Senga (2.88 ± 0.69 and 2.83 ± 0.98) compared to Sheko (2.73 ± 1.28 and 2.90 ± 1.52). The study achieved a remarkable milestone in developing a digital tool for predicting marbling scores of Ethiopian beef breeds. Furthermore, the relationship between quality attributes and beef marbling score has been verified. After further validation, the output of this research can be utilized in the meat industry and quality control authorities.

Comprehensive characterization of the differences in metabolites, lipids, and volatile flavor compounds between Ningxiang and Berkshire pigs using multi-omics techniques

This study was conducted to comprehensively characterize, metabolites, lipids, and volatile flavor compounds of NingXiang (NX) pigs, Berkshire (BKS) pigs, and their crossbred (Berkshire × Ningxiang, BN) pigs using multi-omics technique. The results showed that NX had high intramuscular fat (IMF) content and meat redness. The metabolite and lipid compositions were varied greatly among three pig breeds. The NX pigs exhibited distinctive sweet, fruity, and floral aroma while BN pigs have inherited this flavor profile. 2-pentylfuran, pentanal, 2-(E)-octenal, and acetic acid were the key volatile flavor compounds (VOC) of NX and BKS pork. The VOCs were influenced by the composition and content of metabolites and lipids. The NX pigs have excellent meat quality traits, unique flavor profiles, and high degree of genetic stability regarding flavor. The study deepens our understanding of the flavor of Chinese indigenous pigs, providing theoretical basis to understand the meat flavor regulation under different feeding conditions.