High Fat Content Research Articles

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.

A novel hepatocyte ketone production assay to help the selection of nutrients for the ketogenic diet treatment of epilepsy

The classic ketogenic diet is an effective treatment option for drug-resistant epilepsy, but its high fat content challenges patient compliance. Optimizing liver ketone production guided by a method comparing substrates for their ketogenic potential may help to reduce the fat content of the diet without loss in ketosis induction. Here, we present a liver cell assay measuring the β-hydroxybutyrate (βHB) yield from fatty acid substrates. Even chain albumin-conjugated fatty acids comprising between 4 and 18 carbon atoms showed a sigmoidal concentration-βHB response curve (CRC) whereas acetate and omega-3 PUFAs produced no CRC. While CRCs were not distinguished by their half-maximal effective concentration (EC50), they differed by maximum response, which related inversely to the carbon chain length and was highest for butyrate. The assay also suitably assessed the βHB yield from fatty acid blends detecting shifts in maximum response from exchanging medium chain fatty acids for long chain fatty acids. The assay further detected a dual role for butyrate and hexanoic acid as ketogenic substrate at high concentration and ketogenic enhancer at low concentration, augmenting the βHB yield from oleic acid and a fatty acid blend. The assay also found propionate to inhibit ketogenesis from oleic acid and a fatty acid blend at low physiological concentration. Although the in vitro assay shows promise as a tool to optimize the ketogenic yield of a fat blend, its predictive value requires human validation.

Redlegged Ham Beetle, Copra Beetle Necrobia rufipes (De Geer, 1775) (Insecta: Coleoptera: Cleridae: Korynetinae)

The redlegged ham beetle (Necrobia rufipes) is a predaceous beetle that feeds on a variety of decaying organic matter, especially matter with high protein and fat content such as dead vertebrate animals, and some of plant origin, such as copra, nuts, and palm kernels. The redlegged ham beetle is of economic importance as a pest of stored products and has relevance to forensic entomology. Other common names include the ham beetle, the copra beetle or bug, and the “paper worm.”

Evaluation of natural compounds against Listeria innocua: Translating in vitro success to processed meat models

Ensuring food safety is a significant challenge in the processed meat industry. Listeria monocytogenes represents a persistent threat due to its ability to grow in adverse conditions. Nowadays, there's a growing interest in natural preservatives to inhibit its proliferation in foods. Accordingly, the aim of the present study was to preliminarily evaluate the in vitro inhibitory activity of various natural antimicrobial agents against Listeria innocua, used as a surrogate for L. monocytogenes. Thyme essential oil (EO) emerged as the most effective candidate for further in vivo testing in pork minced meat with 40% fat and no additional fat, deliberately contaminated with L. innocua. The samples were stored for 20 days under two different temperature conditions, mimicking common procedures used to produce salami with short ripening periods and high fat content, such as the Italian Ciauscolo PGI salami, either through spontaneous fermentation or with the use of starter cultures. In vivo, the inhibitory effect of thyme EO was minimal or absent, regardless of fat content. Statistically significant decreases in L. innocua counts (<2%) were sporadic and observed solely in samples stored under temperature conditions mimicking the typical procedure for spontaneously fermented salami production. However, this effect was not sustained until the end of the experiment. While thyme EO demonstrated potential as an antilisterial agent in vitro, our findings highlight the complex interaction between antimicrobial agents and food matrices, revealing challenges in practical applications. This underscores the importance of further investigation elucidating the effectiveness of antimicrobial agents in real food systems.

Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter.

Emulsified meat products contain high animal fat content, and excessive intake of animal fat is not good for health, so people are paying more and more attention to reduced-fat meat products. This study investigated the impact of varying proportions of pork back-fat and/or resistant starch on the proximate composition, water and fat retention, texture properties, color, and rheology characteristic of pork batter. The results found that replacing pork back-fat with resistant starch and ice water significantly decreased the total lipid and energy contents of cooked pork batter (p < 0.05) while improving emulsion stability, cooking yield, texture, and rheology properties. Additionally, when the pork back-fat replacement ratio was no more than 50%, there was a significant increase in emulsion stability, cooking yield, hardiness, springiness, cohesiveness, chewiness, and L* and G' values (p < 0.05). Furthermore, resistant starch and ice water enhanced myosin head and tail thermal stability and increased G' value at 80 °C. However, the initial relaxation times significantly decreased (p < 0.05) and the peak ratio of P21 significantly increased from 84.62% to 94.03%, suggesting reduced fluidity of water. In conclusion, it is feasible to use resistant starch and ice water as a substitute for pork back-fat in order to produce reduced-fat pork batter with favorable gel and rheology properties.

Impact of nutritional risk factors on the development of multiple sclerosis

The literature review considers the data on the assessment of the influence of alimentary factors on the development of a severe neurological disease - multiple sclerosis (MS). MS is a polyetiologic disease, the risk of development of which is influenced by both infectious (Epstein-Barr virus, herpes simplex virus, influenza virus, etc.) and noninfectious factors (genetic predisposition, smoking, geographic region of residence, etc.). MS is a progressive demyelinating disease of the central nervous system (CNS), which leads to neurodegeneration accompanied by a variety of clinical manifestations. The pathogenesis of MS is characterized by immune-mediated damage to the myelin sheaths of nerve fibers, which is manifested by inflammation, neurosynaptic damage, and destruction of white matter, axons, and blood vessels. Rapid non-evolutionary dietary and lifestyle changes, which are driven by urbanization, industrialization and globalization of the food market, are leading to an increase in most chronic non-communicable diseases, including MS. The effects induced by alimentary factors are due to changes in the microbial composition of the gastrointestinal tract (GIT), immune cell function, enzyme systems functioning, etc. The aim of the work is to study the influence of micro/macronutrients, as well as the nature of the diet on the risk of MS development, to assess the role of nutrition in the primary prevention of MS. It has been shown that a diet characterized by a high content of animal fats and trans-isomers of fatty acids (TFA), increased consumption of meat products, but low content of vegetables, fruits and whole-grain products is associated with a higher risk of MS development. Regular inclusion in the diet of sources of polyunsaturated fatty acids (PUFAs) (vegetable oils, seeds, nuts, marine fish) and vitamin D (fatty fish, caviar, butter, egg yolk) leads to lower relapse rates and less new brain lesions among MS patients. The literature review was conducted using open sources posted in electronic databases: PubMed, Medline, Scopus, Google Scholar, World Bank publications, WHO, eLibrary, Cyberleninka, Web of Science.

VARIABILITY OF SIGNS OF MILK PRODUCTIVITY OF COWS DEPENDING ON THEIR LINEAL AFFILIATION

Data on the signs of milk productivity of cows of the Ukrainian Black-and-White dairy breed depending on their lineal affiliation are given. The research was conducted in SE DG "Oleksandrivske" Vinnytsia region (Forest-Steppe zone, n=714), the LLC JV "Imeni Volovikova" Rivne region (Polissya zone, n=1,840) and the SE "Experimental farm "Askaniyske" (Steppe zone, n=926 ) on firstborn and full-grown (III lactation) animals. It was found that cows of the Chif line 1427381 (6384 kg) were the most productive in the first lactation in the Forest Steppe zone, in the third - Eleveishn line 1491007 (7325), in the Polissya zone – Starbak line 352790 for both lactations (6126 and 6521 kg, respectively), and in the Steppe zone – Annas Adema 30587 lines (6570 kg and 7482 kg). The highest content of fat in the milk of the SE DG "Oleksandrivske" was found in the first-borns of the Valiant line 1650414 (3.65%) and in full-aged cows of the Starbak line 352790 (3.59%), in the LLC JV "Imeni Volovikova" – Eleveyshn 1491007 (3.67 %) and Valiant 1650414 (3.68%), in SE "Experimental farm "Askaniyske" – Chif 1427381 (4.19%) and Bell 1667366 (4.19%). It is worth noting that the lowest milk yield for the first lactation in the above-mentioned farms was observed, respectively, in cows of lines Haneve 1629391 (5465 kg), Valiant 1650414 (4545 kg) and Bell 1667366 (6055 kg), for the third lactation - in individuals of lines Valiant 1650414 (6633 kg), Eleveishn 1491007 (6058 kg) and Bella 1667366 (6464 kg). In the Forest Steppe zone, the first-borns of the Eleveyshn 1491007 and Starbak 352790 lines were the least fat-milk – 3.59%, and full-aged cows of the Chif 1427381 and Valiant 1650414 lines – 3.56%, in the Polissya zone – the Chif 1427381 and Starbak 352 lines – 3.62% 790 – 3, 62%, and in the Steppe zone – the Annas Adem 30587 line for both lactations – 3.95 and 3.89%, respectively. Variance analysis confirmed the conditionality of the phenotypic variability of the quantitative traits of milk production depending on the lineal belonging of cows established by the comparison of group averages. At the same time, the line had a more significant effect on hope than on fat. Depending on the farm and lactation, the strength of the influence on the milk fat content was in the range of 4.1–21.1%, and in the range of .4–12.4%. Therefore, the linear belonging of cows to some extent can serve as a criterion for predicting their milk productivity.

Technology of Enrichment of A2 Dairy Products with Carrot Powder Carotinoids

Topicality. Milk is an available for consumption, popular and nutritious food product, which contains a variety of important macronutrients and biologically active compounds, including carotenoids. Carotenoids contained in food products have low bioavailability, solubility and stability. A high fat content and a unique fat composition of dairy products can be used in order to overcome the problem of low carotenoid bioavailability which is common to fruits and vegetables. Therefore, the usage of fortified dairy products can be a potential means of increasing the supplyof carotenoids to the human body. The aim of the article is to eleborate a technology for enriching A2 dairy products with carrot powder carotenoids. Experimental samples of A2 milk with a mass fraction of fat (3.2%) were produced: control (without additives); sample 1 (enriched with carrot powder in the amount of 10%); sample 2 (enriched with carrot powder in the amount of 20%). The carrot powder was added to milk, thoroughly mixed for 10 minutes, and subjected to homogenization under a pressure of 100-110 MPa, after which it was filtered. The carrot pulp separated during milk filtration, in the amount of 10 and 20% by weight of the product, was used to enrich yogurts. Research methods. Using standard methods, in experimental milk samples organoleptic, physico-chemical indicators were determined according to DSTU EN ISO 1211:2022 (Ukrainian Research and Training Centre for Problems of Standardisation, Certification and Quality, 2023), as well as microbiological indicators were defined according to DSTU 7357:2013 (Ministry of Economic Development of Ukraine, 2014), DSTU 7089:2009 (State Consumer Standard of Ukraine, 2011), and carotenoid content (by chemical method). Additionally, the change in the active acidity of yogurts during their storage was studied by the method of direct potentiometry. Results. It was established that the addition of carrot powder had a positive effect on organoleptic quality indicators of milk, and caused an increase in the protein mass fraction within their composition by 0.03–0.04%. When adding 10% of carrot powder, the concentration of carotenoids increased by 0.163 mg/100 ml, and when adding 20%, then by 0.553 mg/100 ml accordingly. In the case of applying homogenisation under high pressure, and when enriching milk with carrot powder, its microbiological stability was ensured. Enrichment of yogurts with carrot pulp led to a significant increase of dietary fibers content in their composition, and allowed to raise the pH level of the finished product. During the entire storage period, the active acidity of enriched yogurts was within the normal range. Conclusions and discussion. Enrichment of milk with carrot powder and using homogenisation under high pressure leads to an increase in the concentration of carotenoids in milk, which provides almost 5% of the daily needs.

Effects of the palmitic-to-oleic ratio in the form of calcium salts of fatty acids on the production and digestibility in high-yielding dairy cows

The form of fat supplements, degree of saturation, and the fatty acid (FA) profile influence cows' production response. The objective was to determine the effects of supplemental fats in the form of calcium salts (CS) of FA (CSFA) with different ratios between palmitic (PA) and oleic (OA) acids on nutrient digestibility and cow performance. Forty-two dairy cows were assigned to 3 groups and fed (for 13 wk) rations that contained 2.2% CSFA (on a DM basis) with increasing PA-to-OA ratios as follows: (1) CS45:35, 45% PA and 35% OA; (2) CS60:30, 60% PA and 30% OA; and (3) CS70:20, 70% PA and 20% OA. Rumen and fecal samples were taken for VFA and digestibility measurements, respectively. Increasing the PA-to-OA ratio linearly decreased the milk and ECM yields, whereas a quadratic effect was observed for milk fat concentration (3.55%, 3.94%, and 3.87% in the CS45:35, CS60:30, and CS70:20 groups, respectively) and fat yield. Dry matter intake was highest in the CS60:30 group (33.7 kg/d) and lowest in the CS70:20 group (31.6 kg/d), and a tendency of quadratic effect was observed for calculated energy balance with no difference in BW gain among the groups. The milk-to-DMI ratio was decreased, and the ratio of ECM-to-DMI tended to decrease when the PA-to-OA ratio increased. The highest apparent total-tract digestibilities of DM, OM, and protein were observed in the CS60:30 cows, and NDF tended to decrease with increasing PA-to-OA ratio; however, digestibility of the total FA and FA subgroups (16- and 18-carbon FA) were not different among groups. Across treatments, the 18-carbon FA digestibility was higher than the 16-carbon FA digestibility. Under the current study conditions, the CS60:30 cows had the highest fat concentration and fat yield; energy output in milk; DMI; and digestibility of DM, OM, and protein. However, further research is required to fine tune the optimal FA ratio in supplemental fat sources to maximize production and efficiency under various conditions, such as production level, stage of lactation, and diet composition.

FORMULATION AND NUTRITIONAL EVALUATION OF HIGH-FAT DIET FEED FOR FATTY LIVER INDUCEMENT IN RODENT MODELS

FORMULATION AND NUTRITIONAL EVALUATION OF HIGH-FAT DIET FEED FOR FATTY LIVER INDUCEMENT IN RODENT MODELS

Microwave-assisted extraction of Tiliacora triandra leaves for functional ice cream production

Ice cream is widely enjoyed by consumers of all ages, but its high sugar and fat content may have adverse effects on health. This research aims to develop a functional form of ice cream by incorporating Tiliacora triandra leaves, which are rich in antioxidants. The substances from the leaves were extracted using high-power microwaves at 600 W for 30 sec, repeated three times. These extracts were then incorporated into the ice cream recipe, which utilized skim milk powder instead of fresh milk and stevia syrup instead of sugar. The antioxidant activity was assessed using DPPH and ABTS assays, while the total phenolic compounds were measured using the Folin-Ciocalteu assay. The findings indicated that ice cream supplemented with the extract at a 20% leaf ratio (T20) exhibited the highest antioxidant activity against DPPH and ABTS, with values of 54.30 ± 1.42% and 73.83 ± 1.90%, respectively. Additionally, the highest total phenolic compounds content was observed at 3.48 ± 0.10 mg GAE/g sample. The addition of T. triandra leaf extract resulted in a significantly darker green color and a firmer texture. However, the ice cream’s ability to resist melting showed slight change. Sensory assessment revealed that ice cream enhanced with 5% (T5) and 10% leaf ratios (T10) of the extract received higher scores for taste, color, odor, and overall acceptance compared to T20, and showed no difference from the control (T0). These finding suggest that T10 could serve as a viable alternative for health-conscious consumers seeking functional ice cream options.

Regulation of fat crystals in water-in-oil emulsions by high-intensity ultrasound: Crystal size and tracing of droplet distribution

In this paper, two emulsion systems with high and low solid fat contents were prepared from 20 % water phase and 80 % oil phase by adjusting the palm oil/palm stearin/soybean oil ratio. Different ultrasonic power and time were used for the pretreatment of emulsion with different solid fat content, and the application characteristics of ultrasonic in W/O emulsions were explored and evaluated. Directly using high-intensity ultrasound to prepare fatty emulsions would weaken the hardness and storage modulus G' of the samples. Although ultrasound reduced the size of fat crystals in emulsions, the interaction between water droplets and fat crystals needs to be considered. After ultrasonic treatment, water droplets were difficult to immobilize on the crystal surface and thus acted as an active filler to stabilize the emulsion together with the fat crystal network. In high solid fat emulsion systems, an increase in ultrasound power (from 100 W to 200 W) could more affect the crystallization behavior of fats than an increase in ultrasound duration (from 30 s to 60 s), and the distribution of crystals and droplets was more uniform. In the low solid fat emulsion system, the texture of the sample after ultrasonic treatment was softer, and the surface was more delicate and smoother. However, the higher ultrasonic intensity (200 W) was not conducive to the preparation of the spread. Although the ultrasound with excessive intensity promoted the formation of small crystals, it would also lead to the aggregation of small crystals. These small crystals cannot form a uniform crystal network, which increases the fluidity of emulsions.

Influence of stimulating basics on the level of iron in the blood of Saanen kids

Goat milk is becoming increasingly attractive for the food sector due to some advantages compared to cow milk: it has higher fat content, protein levels, magnesium, potassium, phosphorus, cobalt, vitamins B1, B2, C, and some amino acids. The Saanen breed is the most attractive for farms since, along with the qualitative superiority of milk, this breed is characterized by increased milk yield. Currently, the main goal of research in goat breeding is to preserve and improve animals’ genetic potential under intensive exploitation conditions when any environmental factor (incredibly inadequate feeding) can negatively affect the productive qualities of animals. The period of their prenatal and early postnatal ontogenesis is especially significant. One of the critical indicators of metabolic processes in the body of young animals is iron, which enhances oxidative processes and promotes the reproduction of erythrocyte hemoglobin. The study showed the influence of the age factor on an increase in the concentration of iron in the blood and better absorption of iron in the presence of copper in the body. The effectiveness of using an iron-containing preparation in combination with protein hydrolysate, a source of protein necessary for the formation of enzymes and hormones involved in regulating iron metabolism in the body, has been noted.

Nutritional profiles of Middle Eastern dishes and composition

The study examined 27 traditional Middle Eastern/Kuwaiti dishes, primarily meat, chicken, and fish-based, to assess their taste and nutritional content. The evaluation included protein, moisture, carbohydrates, ash, fat, energy, dietary fiber, 11 vitamins, 8 minerals, and 3 sugars. Certain dishes displayed high levels of protein, fat, energy, water, carbohydrates, and dietary fiber. For instance, Marag laham and Majbous dajaj stood out for their high protein, fat, and energy content. Additionally, Marag laham and Marag dajaj exhibited high water content of 63.55% and 69.42% respectively for the meat and chicken section, while Majbous laham and Majbous dajaj had elevated carbohydrate levels due to the rice (27.52%). Notably, Turkey and Arabic meat shawarma had the highest fat energy with Arabic meat shawerma energy calculated at 400.91 kcal due to its total fat content (31.74%). The study concludes that using standard recipes for common meals can facilitate the collection of global and regional food composition data, which can be integrated into global food composition databases for diverse ethnic communities. Overall, the research highlights the importance of considering both taste and nutrition when making food choices and supports making informed dietary decisions based on comprehensive nutritional information