High Nutritional Value Research Articles

Investigating intermittent immersion during osmotic dehydration of mango (Mangifera indica L. Moench). Part B mathematical modeling of D2I and D3I kinetics in mango (Mangifera indica L. Moench) slices

This work aims to investigate the dynamics of water loss (WL) and solute gain (SG) during dehydration impregnation by immersion (D2I) and intermittent immersion (D3I). WL and SG of mango slices, 4 × 1× 1 cm3 in size, during dehydration immersion impregnation (D2I) and dehydration impregnation by intermittent immersion (D3I) were determined at 35, 45 and 55 °C for 270 min. Mango slices were immersed in a hypertonic sucrose solution of (61.6 ± 0.2) °Brix at a ratio of 6 mL of hypertonic solution per gram of fruit. Five semi-empirical models, two of which have been modified, were used to study mass transfer during D2I and D3I, namely the Azura, Weibull, Crank, Modified Crank I, and Modified Crank II models. The equilibrium water loss (WL∞), the equilibrium solute gain (SG∞), the diffusion coefficient, and activation energy were determined using the Modified Crank II model which was the best of all the tested models. Equilibrium water loss during D2I decreased with increasing temperature, while during D3I it increased with temperature. The SG∞ during D2I and D3I increases with temperature but was higher in D2I than in D3I. The average water diffusion coefficients were (6.02 ± 2.62) × 10−8 m2 s−1 for D2I and (4.89 ± 0.55) × 10−8 m2 s−1 for D3I and the average solute diffusion coefficients were (4.45 ± 0.53) × 10−8 m2 s−1 for D2I and (8.33 ± 0.79) × 10−8 m2 s−1 for D3I. The activation energies for WL in D2I and D3I were respectively 38789 J mol−1 and 9503 J mol−1. The respective values for SG were 9037 J mol−1 and 7327 J mol−1. This work demonstrates that mass transfers in D3I are better than those in D2I, and it highlights that, unlike the D2I process, the D3I process is less sensitive to temperature variations, making it particularly advantageous for processing products with high nutritional value.

NANOENCAPSULATION OF SPIRULINA SP. LEB 18 MICROALGAE BIOMASS USING ELECTROSPRAY TECHNIQUE AND APPLICATION IN CHOCOLATE MILK

Chocolate powder is a widely consumed food, but it has a high sugar content. Spirulina microalgae contains high nutritional value and can be used to enrich foods. However, microalgae has strong sensory characteristics. To add it to food, it is necessary to hide these characteristics, such as through nanoencapsulation. Therefore, the objective of this work was to develop nanospheres with Spirulina biomass by nanoencapsulation and apply them in chocolate milk. This nanospheres were produced through the electrospraying technique, with chitosan and Spirulina. The best parameters to produce nanospheres were a polymeric solution with 0.50% chitosan, electric potential of 24kV, and capillary diameter of 0.70mm. These resulted in more uniform nanoparticles without the presence of a residual solvent. Nanospheres with Spirulina sp. LEB 18 are stable up to approximately 200 °C. Chocolate milk containing nanospheres with Spirulina was formulated to contain 5% Spirulina, which increased the protein content by 16.3%, lipids by 88.9% and ash by 33.9% in this food compared to the control. It received an average score of 6.9 in the sensory analysis and had a public acceptance rate of 76.3%. By incorporating 300mL of chocolate milk containing nanospheres with Spirulina into school meals, children up to 5 years old (weighing approximately 18kg) meet their daily protein requirement in a single serving.

Prospects and Application of Solid-State Fermentation in Animal Feed Production – A Review

Abstract Animal feed production has recently received significant attention in the food and livestock sectors due to its high nutritional value and substantial environmental potential. Extensive studies have been conducted to explore the effects of solid fermented feeds on different growth stages of animals but also on the health status of animals, the quality of animal products, and the composition of intestinal micro-flora to replace non-fermented feed production. The purpose of this review is to provide up-to-date existing trends, recent developments, and prospects of solid-state fermentation (SSF) practices for the production of animal feeds. Studies on enhancing nutritional factors by increasing the crude protein content, enzymes, and antioxidant activity of feed using physical processing methods on agro-industrial waste such as rapeseed meal, cottonseed, wheat bran, soybean meal, and legumes by mainly SSF are reviewed and discussed thoroughly.

Dynamic Changes and Correlation Analysis of Pumpkin Quality and Physiological Indicators during Postharvest Storage

Pumpkin (Cucurbita moschata Duch.) is a versatile crop with strong stress resistance and promising growth potential. Widely cultivated in various regions of China, it ranks among the top crops globally in terms of both planting area and consumption. Known for its pleasant taste and high nutritional value, pumpkin pulp is rich in essential trace elements for the human body. Even after harvest, pumpkin fruit remains metabolically active, requiring its own nutrients to complete the postripening process. Failure to provide proper postharvest storage conditions can lead to excessive water loss and rapid nutrient depletion, resulting in rough, shriveled, and even rotten peel, ultimately diminishing the economic value of the pumpkin. This study aimed to investigate the changes in pumpkin quality and physiological indicators during storage to provide insights to determine optimal consumption and processing periods of pumpkins. The pumpkins were stored at a temperature of 16 ± 2 °C and 60% to 80% humidity during the experiment. The dynamic changes in fruit quality, hardness, respiration rate, malondialdehyde content, level of antioxidant enzymes, and other indicators of two pumpkin cultivars (BM5 and JQ) were assessed during storage, and the correlation among these indicators was evaluated. The results indicated a decrease in the vitamin C content and pulp hardness, whereas the superoxide dismutase and catalase contents initially increased and then decreased, and malondialdehyde and weight loss rates increased over the storage period. The weight loss rate exhibited significant positive and negative correlations with the malondialdehyde content (P < 0.01) of the two cultivars, whereas the vitamin C content showed a significant positive correlation with pulp hardness (P < 0.01). The findings indicate that optimal fruit quality was maintained within 40 days of postharvest storage. This study provides valuable insights into the selection of storable pumpkin cultivars.

VvbZIP22 regulates quercetin synthesis to enhances cold resistance in grape

Grapes are one of the important fruit crops widely cultivated in the world, with high nutritional and economic value. However, with the intensification of global warming, extreme low temperature has seriously affected the development of the grape industry. Quercetin is a highly antioxidant active substance that can enhance the tolerance of plants to external environmental stress, but its function and mechanism in response to low-temperature stress in grapes are still unclear. Here, we found that grapes accumulate more quercetin under low-temperature stress, and exogenous quercetin can significantly improve the cold resistance of grapes. The key quercetin synthesis gene VvFLS1 (flavanol synthase 1) is up-regulated after low-temperature treatment, and overexpression of VvFLS1 increases quercetin content and enhances the cold resistance of grape. Yeast one-hybrid and dual luciferase reporter systems demonstrate that VvbZIP22 (basic-leucine zipper 22) directly binds to the VvFLS1 promoter, and VvbZIP22 has cold-induced expression characteristics. Overexpression of VvbZIP22 significantly improves the cold resistance of grape. The above results indicate that quercetin plays an important role in the response of grapes to low-temperature stress. Under low temperature, VvbZIP22 can mediate quercetin synthesis through regulating VvFLS1, alleviate oxidative damage, and improve the cold resistance of grapes.

The biological function of Urtica spp. and its application in poultry, fish and livestock.

Urtica species is an angiosperm plant in the Urticaceae family. It serves as a traditional food and medicinal herb, possessing high nutritional value and various bioactive compounds, including polysaccharides, flavonoids, and polyphenolic compounds. In the realm of animal feeds, Urtica spp. can replace traditional protein feed sources and high-quality forage, thereby reducing feed costs. Moreover, Urtica spp. extract exhibits antioxidant and anti-inflammatory properties and boosts immune regulation. Hence, Urtica spp. plays a beneficial role in enhancing animal performance and improving their immune function. Recently, with the development of sustainable farming techniques, the demand for feed additives that prioritize safety, the absence of drug residues, and environmental friendliness have grown. Consequently, Urtica spp. and its extracts have received widespread attention in animal production. This article summarizes the biological functions of Urtica spp. and its application in animal husbandry while also outlining future prospects for its application. It will provide a scientific basis and reference point for the application of Urtica spp. in animal health and breeding.

The effect of adding Gracilaria on flavor and quality of low-salt fermented soy sauce

With the increasing awareness of health, there are higher expectations of customers for the unique flavor, umami, and nutritional value of soy sauce. To explore the potential application of edible seaweed in soy sauce, this study utilized high nutritional value seaweeds to ferment soy sauce and investigated the effects of the addition of Gracilaria on the physicochemical properties and flavor substances of soy sauce. The contents of amino acid nitrogen and total nitrogen in Gracilaria soy sauce were 0.8 g/100g and 1.4 g/100g, respectively, which were higher than those in traditional soy sauce. The free amino acid content of Gracilaria soy sauce (17.82 mg/g) was 1.35 times higher than that of traditional soy sauce, the organic acids content of Gracilaria soy sauce (15.78 mg/mL) was 1.12 times higher than that of traditional soy sauce. Compared with traditional soy sauce, the addition of Gracilaria promoted the accumulation of pyrazines and acids in soy sauce, which contributed to the seafood-like flavor. In general, the addition of Gracilaria to ferment soy sauce can improve the quality and give it a unique flavor. This study can provide a reference for improving the quality and flavor diversity of soy sauce by using seaweed as a fermentation substrate.

Chinese consumer perception and purchasing behavior of beef – Mainly in north and East China

Beef is an important food for Chinese people and understanding the intrinsic and extrinsic factors that impact on their satisfaction and purchasing behavior is necessary for industry growth. This was confirmed using an online survey that included 26 questions and 3617 valid responses, mainly from people located in North and East China. It was found that 47.7 % of Chinese residents like to eat beef, and they perceive beef as healthy and of high nutritional value. Chilled beef, exclusive of hot-boned or frozen products, was preferred by the majority (58.2 %) of respondents. Shank was the most popular beef cut for Chinese consumers, reflecting that stewing was found to be the preferred method for cooking beef. There were demographic differences in consumption frequency, purchase location, and the important sensory qualities of beef for Chinese consumers. Male consumers placed more importance onto the marbling of beef compared to female consumers (P < 0.05). Meat color, marbling, and price were ranked as the top three factors considered when respondents were purchasing beef. Eating and cooking habits had the strongest effect on consumer willingness to purchase beef. These findings will help to support consumer orientated beef production and processing in North and East China.

Comparing the nutritional value and prices of meat and milk substitutes with their animal-based benchmarks across six European countries

Since overconsumption of animal-sourced foods is directly linked to multiple environmental and health issues, a dietary shift is imperative. One approach to facilitate this change is the production of substitutes for animal-sourced foods based on plant-based or novel ingredients. However, to be a valid alternative, substitute products must match animal-sourced foods regarding their nutritional value while being price competitive. To understand where substitutes currently stand in that regard, this study presents a novel dataset containing the prices, main ingredients, and nutritional composition of almost 2600 substitute products as well as prices of approximately 7500 conventional products sold in major supermarket chains in France, Germany, Italy, the Netherlands, Spain, and the United Kingdom.Although comparative analyses (non-parametric two-sided Wilcoxon rank-sum tests at a 5 % significance level) of the results indicate that the meat substitutes generally contain a higher level of dietary fiber with lower saturated fats, these meat substitutes often also have lower protein quality and higher salt and sugar levels than the conventional products. On average, meat substitutes were found to be 24 to 115 % more expensive compared to conventional meat, except for the German samples where price parity has been reached. Among milk substitutes, only soy-based products have favorable macronutrient profiles. The average price premium charged for milk substitutes compared to cows’ milk is 35 to 58 %. In general, fortification rates of substitutes should be increased to ensure sufficient supplies of micronutrients, particularly among meat substitutes where fortification rates are below 20% except for the Netherlands. Following these results, certain individual products already provide high nutritional value at low costs. However, further improvements are required for substitutes to become a compelling alternative at each scale.

Features of the dynamics of the reproductive cycle of female reindeer in the taiga and tundra zones

Reindeer remains one of the least studied animals from the point of view of genetics and reproduction of all animals that are use by humans in economic activities. In Russia, reindeer is use as a farm animal to produce environmentally friendly meat with high nutritional value. Reindeer is also the basis of economic activity for the indigenous peoples of the Arctic. Depending on the climatic zone, there are two methods of breeding reindeer - tundra and taiga. For more effective breeding and planning of reproduction work of this species of animals, it is necessary to have clear knowledge about the features of their reproductive cycle. Reindeer are animals with a pronounced seasonal reproduction; in addition, the timing of calving and rutting season can shift significantly depending on changes in weather conditions. According to researchers, the gestation period of northern females has a very high variability. The aim of this work was to conduct research on the differences in the timing of the beginning and end of the calving and rutting periods, their dynamics, as well as the duration of pregnancy in female reindeer in reindeer herding farms in the taiga and tundra climatic zones. To compare the dynamics and timing of calving and rutting, data were collected on the recording of matings and calvings in reindeer herding farms in the tundra zone of the Arctic regions of the Russian Federation (Taimyr Peninsula and Yamal Peninsula) and in the taiga zone (Buryatia). Because of the research, it was found that not only the timing of the rut, but also the timing of calving have differences in time in the tundra and taiga habitat zones of reindeer, in addition, they can shift even within the same climatic zone depending on weather conditions. The pregnancy period under unfavorable weather conditions can be shorten or extend.

Chromosome-level genome assembly and annotation of Clanis bilineata tsingtauica Mell (Lepidoptera: Sphingidae).

The soybean hawkmoth Clanis bilineata tsingtauica Mell (Lepidoptera, Sphingidae; CBT), as one of the main leaf-chewing pests of soybeans, has gained popularity as an edible insect in China recently due to its high nutritional value. However, high-quality genome of CBT remains unclear, which greatly limits further research. In the present study, we assembled a high-quality chromosome-level genome of CBT using PacBio HiFi reads and Hi-C technologies for the first time. The size of the assembled genome is 477.45 Mb with a contig N50 length of 17.43 Mb. After Hi-C scaffolding, the contigs were anchored to 29 chromosomes with a mapping rate of 99.61%. Benchmarking Universal Single-Copy Orthologues (BUSCO) completeness value is 99.49%. The genome contains 252.16 Mb of repeat elements and 14,214 protein-coding genes. In addition, chromosomal synteny analysis showed that the genome of CBT has a strong synteny with that of Manduca sexta. In conclusion, this high-quality genome provides an important resource for future studies of CBT and contributes to the development of integrated pest management strategies.

Effects of 60Coγ-irradiation combined with sodium dehydrogenate on post-harvest preservation and physiological indices of Volvariella volvacea.

Volvariella volvacea is a mushroom known for its high palatability and nutritional value. However, it is susceptible to spoilage thus making it challenging to preserve and keep fresh after harvest, resulting in constraints in long-distance transportation and long-term storage. This study aimed to investigate the feasibility of using irradiation and sodium dehydrogenate (SD) as a preservative in the preservation process of V. volvacea. The effects of three treatments of 0.8 kGy 60Coγ irradiation (B), 0.04% SD (C), combined with 0.04% SD and 0.8 kGy 60Coγ irradiation (A) on the postharvest freshness of V. volvacea were investigated. The assessment indices for V. volvacea, including appearance, browning rate, weight loss, respiration rate, MDA content, antioxidant enzyme activities, vitamin C (Vc), and soluble protein content, were measured and compared. The three treatments were compared to determine the changes in storage time over 7 days post-harvest. The results demonstrated that the hardness of the fruiting body exhibited a significant increase of 81.19%, 97.96% and 168.81% in comparison to the control, B and C, respectively, following the application of the treatment A. Compared to the control group, the soluble protein content was significantly increased by 20.28%. Respiration intensity and browning rate were significantly lower in the control treatment, decreasing by 35.07% and 45.49% respectively. On the 6th day of storage, the activities of SOD and POD increased by 81.06% and 73.71%, respectively, compared to the control, which significantly delayed the senescence of the fruiting bodies. The Vc content was significantly increased by 50.27%, 133.90%, and 101.39% in treatment B, which received 0.8 kGy 60Coγ irradiation alone, compared to the control, treatment A, and treatment C, respectively. The treatment C alone significantly reduced respiratory intensity and MDA variables by 39.55% and 31.01%, respectively, compared to the control. The findings can provide theoretical references and technical support for extending the preservation period of V. volvacea after harvesting by using irradiation and sodium dehydrogenate as a preservative.

Biological characteristics of Moolgarda cunnesius (Valenciennes, 1836) in Thua Thien Hue, Vietnam

Moolgarda cunnesius (Valenciennes, 1836) is a species of the Mugilidae family, commonly known as a delicious fish with high nutritional and economic value, making it very promising. Zoological research methods and DNA barcoding are used to study this fish. Morphological Characteristics: The Leaf mullet has 62 to 75 gill rakers on the lower limb of the first gill arch. The upper jaw is slightly curved downward, and the anterior margin of the anterior alveolar is slightly concave. The body has 37 to 43 scales. The first dorsal fin has 4 spines, while the second dorsal fin is smaller and starts behind the anal fin. Pectoral Fins: These fins are 2/3 of the head length. Anal and Pelvic Fins: These fins are small. The second dorsal and anal fins have few scales, with scales only on the anterior and basal parts. The dorsal surface is green, the flanks and abdomen are iridescent silver, and the fins are slightly dull. There is a difference in the measurement criteria between the study areas, but there is no difference between male and female groups. Mahalanobis distance analysis showed no conformational difference between male and female groups of M. cunnesius and no similarity between sexes. Nutritional biological characteristics: The food composition includes a variety of zooplankton phytoplankton benthic animals, and organic detritus. Organic humus has the highest occurrence, followed by dinoflagellates, blue-green algae, diatoms, and the lowest is arthropods. This diverse food composition illustrates that M. cunnesius is an omnivorous species. Genetic Characteristics: COI gene DNA barcoding was used to study the genetic diversity of M. cunnesius in two regions of the North and the South of Tam Giang lagoon. Amplified and sequenced 10 samples of the COI gene of M. cunnesius in Tam Giang lagoon recorded a size of 650 bp. The rate of difference in COI sequences of the 2 samples is low compared to previous studies. The similarity coefficient of M. cunnesius in the two areas of Tam Giang lagoon is very high (0.9953).

Assessment of Phytochemical Characteristics of Walnut (Juglans regia) Leaves: Determination of Nutritional Value and Quantitative Content of Phenolic Compounds

This study aimed to assess the nutritional value of walnut leaves (Juglans regia), investigate the content of major polyphenolic compounds in walnut leaves, and assess the potential of walnut leaves as a phytogenic supplement to poultry diets. The nutritional composition of dried ground walnut leaves (crude protein, crude fat, crude fiber, calcium, phosphorus, vitamin E, b-carotene) was assessed according to generally accepted methods. The quantitative content of individual groups of polyphenols, such as total phenols, hydroxycinnamic acids, flavonoids, and juglon, was determined spectrophotometrically. The content of the sum of tannins was determined by the titrimetric method. Walnut leaves contain a high content of b-carotene (295.0 μg/g) and natural antioxidant vitamin E (128.8 μg/g). The protein content was noted at the level of 12.5%, the fiber content - 12.86%. In a significant amount, calcium and phosphorus accumulated in walnut leaves - 2.04% and 0.23%, respectively. The content of the total hydroxycoric acids in terms of chlorogenic acid in walnut leaves was 24.3 mg/g, the total content of phenolic compounds in gallic acid equivalent was 14.4 mg/g, flavonoids in rutin equivalent was 20.2 mg/g, and juglone was 2.72 mg/g. The content of total tannins in walnut leaves was 124.5 mg/g. The high nutritional value of walnut leaves compared to alfalfa meal and the presence of a number of biologically active polyphenolic compounds in a significant amount give grounds to consider this phyto-raw material not only as a valuable feed component, but also as a source of natural antioxidants.

Using transcriptome sequencing (RNA-Seq) to screen genes involved in β-glucan biosynthesis and accumulation during oat seed development.

Oat (Avena sativa L.) is an annual grass that has a high nutritional value and therapeutic benefits. β-glucan is one of the most important nutrients in oats. In this study, we investigated two oat varieties with significant differences in β-glucan content (high β-glucan oat varieties BY and low β-glucan content oat variety DY) during different filling stages. We also studied the transcriptome sequencing of seeds at different filling stages. β-glucan accumulation was highest at days 6-16 in the filling stage. Differentially expressed genes (DEGs) were selected from the dataset of transcriptome sequencing. Among them, three metabolic pathways were closely related to the biosynthesis of β-glucan by Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis, including xyloglucan:xyloglucosyl transferase activity, starch and sucrose metabolism, and photosynthesis. By analyzing the expression patterns of DEGs, we identified one CslF2 gene and 32 transcription factors. Five modules were thought to be positively correlated with β-glucan accumulation by weighted gene co-expression network analysis (WGCNA). Moreover, the expression levels of candidate genes obtained from the transcriptome sequencing were further validated by quantitative real-time PCR (RT-qPCR) analysis. Our study provides a novel way to identify the regulatory mechanism of β-glucan synthesis and accumulation in oat seeds and offers a possible pathway for the genetic engineering of oat breeding for higher-quality seeds.

Research progress in the synthesis of 3'- and 6'-sialactose by Escherichia coli

Human milk oligosaccharides (HMOs) are a structurally complex group of unbound polysaccharides, representing the third-largest solid component in breast milk. They play a crucial role in the intestinal health and immune system development of infants. Sialylated HMOs, including 3'-sialactose (3'-SL) and 6'-sialactose (6'-SL), are major components of HMOs, playing significant roles in immune regulation, anti-inflammatory processes, and promotion of probiotic growth. Currently, the cost-effective production of high-value sialactose by microbial fermentation with readily available raw materials has become a research hotspot due to the high nutritional value and potential applications of sialylated HMOs in infant food. This paper summarizes the functions and biosynthesis of 3'-SL and 6'-SL. Furthermore, it reviews the research progress in the synthesis of sialactose by Escherichia coli, offering valuable insights for future industrial production.

A study integrated metabolomics, network pharmacology, and machine learning to investigate differential metabolites of volatile compounds in food evaluation: A case of porcini mushrooms

Porcini mushrooms have garnered significant attention due to their palatable meaty texture, high nutritional value, and promising commercial potential. However, there is a paucity of information regarding the metabolic profiling of various porcini mushroom species. In the present study, a total of 773 metabolites across 16 distinct classes were analyzed and identified using Fourier transform infrared (FT-IR) spectroscopy and gas chromatography-mass spectrometry (GC-MS) to elucidate the differences in chemical composition among different porcini mushroom species. Notably, volatile compounds (VCs) such as terpenoids, esters, heterocycles, hydrocarbons, and alcohols constituted 72.98% of the total metabolites identified. The comparative analysis identified 20 differential metabolites (DMs) among the species examined. Furthermore, network pharmacology and molecular docking studies indicated that porcini mushrooms were involved in inflammatory mediator regulation of TRP channels and other pathways, thereby exerting anti-inflammatory effects. Utilizing synchronous two-dimensional correlation spectroscopy (2DCOS) images within the 1750-400 cm−1 range, image recognition models were successfully developed to authenticate the species of porcini mushrooms. This study offers a novel approach for the quality assessment of porcini mushrooms and provides theoretical guidance for the comprehensive development and utilization of porcini mushroom resources.

Responses to foliar sprays of strawberry variety ‘Portola’ to biostimulants on growth, yield, quality, and bioactive compounds

The acceptance of strawberries in international trade has increased due to their organoleptic qualities, high nutritional value, and richness in antioxidants. This research evaluated the effect of foliar spray with chitosan, brassinosteroids, and thidiazuron as metabolic enhancers on growth, productivity, quality parameters, and bioactive compounds in ‘Portola’ strawberry cultivar in the first year of production. This experiment included six treatments and control with doses of CTS of 100, 300, and 400 mg L-1, of Brassinosteroids (Vitazyme™) 0.5, 1-, and 5-mL L-1 and 0.15 mL L-1 of TDZ (Charger plex™) in applications of these biostimulants alone and combination CTS and BRs. The findings indicated that CTS treatments increased plant length, leaf count, leaf area, and fruit firmness. The joint application of CTS and BRs significantly promotes crown diameter, photosynthetic pigments, carotenoids, fresh and dry weight of roots and aerial parts, and ripening. Applications of CTS 300 mg L-1 and 1 mL L-1 of Vitazyme have shown the highest fruit length, diameter, and weight values. Regarding TDZ, this work showed an increase in crown diameter and in the fresh and dry weight of both the root and the aerial part without significant differences in the content of the chlorophyll and titratable acidity compared to the control. Therefore, it could be safely recommended that foliar application with CTS, BRs, and TDZ can be used as biostimulants to improve the growth, quality and bioactive compounds of strawberry cv ‘Portola’.

EFFECT OF DIFFERENT PLANT DENSITY ON THE FORAGE YIELD AND SOME FORAGE QUALITY CHARACTERISTICS OF MORINGA (Moringa oleifera Lam.)

In sustainable animal husbandry, the use of highly adaptable shrub and tree species as alternative forage crops has gained importance in recent years. One of these plants is moringa (Moringa oleifera Lam.), which is considered one of the promising feed sources due to its high nutritional value. This research was carried out to determine the potential of Moringa as a forage crop for the Mediterranean climate during 2020 and 2021 growing season in the experimental areas of the Department of Field Crops, Faculty of Agriculture, University of Ege, Türkiye. The effects of four different plant densities (60x20 cm, 60x30 cm, 60x40 cm, 60x60 cm) on the some forage quality and digestibility traits were investigated. The Moringa cultivar "PKM-1" was used as plant material and plant height, stem diameter, dry matter, herbage yield, crude protein, crude ash, crude fat, neutral detergent fiber (NDF) and acid detergent fiber (ADF) were examined during two consecutive vegetation periods. In the study conducted in Mediterranean ecological conditions, the average values of the moringa plant for two years were obtained as Plant height 159.2-170.3 cm, total herbage yield 3.310-6.970 kg/da, crude protein ratio 17.12-18.15%, ADF ratio 35.31-37.85% and NDF ratio 45.66-49.71%. Increasing the planting density increased the herbage yield and the highest value was obtained from 60x20 cm planting density. In addition, 60x20 cm planting density is also suggested in terms of protein , ADF and NDF traits.

Comparative study of caná – a fermented sugarcane beverage produced from culms with and without bark

Cachaça is a Brazilian beverage produced by distilling fermented must from sugarcane juice, with an alcohol content ranging from 38% and 48% v/v. Currently, thousands of “Alembics” (small-scale destilleries located in agricultural environments) produce cachaça at a high standard of quality with both national and international recognition. These producers possess the infrastructure, knowledge, and expertise required to introduce Caná (a fermented sugarcane beverage) into their production line. According to Brazilian legislation, the alcohol concentration for this beverage is defined to be within the range of 4% to 14%. Being only fermented, Caná retains the phenolic compounds from the juice, which have a high nutritional value. Furthermore, following the example of the European Community, there are prospects for Brazil to implement lower tax rates for beverages produced in small-scale factories with a low alcohol content. This context means that Caná is a significant option for enhancing the competitiveness of Alembics in both the Brazilian and international markets. In this work, a comparison was made between Caná produced from juice obtained from intact stalks and the core (after removing the woody wall). The sensory results were markedly different, and there is still a need for some operational adjustments. Both beverages were positively evaluated, which confirms the prospect of a wide range of colors and flavors for Caná resulting from the use of different varieties of sugarcane, and there exists the possibility of numerous adjustments in operational procedures.