High Fat Content Research Articles

Three Weeks on a Ketogenic Diet Reduces Free Testosterone and Free Estradiol in Middle-Aged Obese Men and Women.

Beta-hydroxybuturate (β-OHB) supplements are commonly utilized in sports by both recreational and professional athletes. In a recent study, we observed a drop in testosterone levels following the oral ingestion of racemic sodium-β-OHB. In this investigation, we aim to determine whether a single oral dose of ketone ester (study I) and prolonged endogenous ketosis (study II) also reduces testosterone levels. This investigation integrated samples from two distinct studies. Study I was a randomized, controlled, crossover trial with ten healthy, young male participants receiving either a weight-adjusted ketone ester or control (water, CTR) and vice versa following an overnight fast. Repeated blood sampling was used to monitor plasma β-OHB and testosterone levels. Study II, another randomized, controlled, crossover trial, included 11 middle-aged participants (five males). They followed either a ketogenic diet (KD) characterized by low carbohydrates and high fat content or a standard diet (SDD) for three weeks. After each study period, participants underwent examination following an overnight fast, with repeated measures employed to analyze concentrations of plasma β-OHB and sex hormone levels. Study I: Testosterone decreased from 23.8 ± 2.4 nmol/l to 22.3 ± 2.5 nmol/l 300 minutes after the ketone ester and increased from 20.9 ± 2.1 nmol/l to 22.2 ± 1.9 300 minutes after CTR. This difference was not significant, p = 0.06. Study II. Total testosterone was unaffected after the KD compared to the SDD in men (20.2 ± 1.23 nmol/l vs. 18.2 ± 1.23 nmol/l (p = 0.1)) and was lower after KD in women (0.87 ± 0.06 vs. 1.1 ± 0.06 nmol/l (p < 0.0001)). Sex hormone-binding globulin (SHBG) increased in men after KD compared with SDD (31.2 ± 2.6 nmol/l vs 25.0 ± 2.6 nmol/l, p < 0.0001) and women (26.5 ± 3.05 nmol/l vs 24.2 ± 3.05 nmol/l, p = 0.003). The free androgen index decreased after KD in men (ratio: 0.65 ± 0.05 vs. ratio: 0.74 ± 0.05, p = 0.04) and in women (ratio: 0.036 ± 0.006 vs. SDD 0.05 ± 0.006, p = 0.0001). Free estradiol index was also found lower after KD in men (ratio: 3.1 ± 0.8 vs. ratio: 4.8 ± 0.8, p = 0.0003) and in women (ratio: 1.2 ± 2.2 vs. 9.8 ± 2.2, p = 0.0001). Our findings indicate that the acute ingestion of ketone ester may not reduce testosterone levels in healthy young males. However, a three-week exposure to KB from a KD results in an increase in SHBG in men and women with obesity as well as it lowers free testosterone and estradiol for men and women. We thus present evidence of crosstalk between alterations in a metabolite, β-OHB, and the regulation of the hypothalamic-pituitary-gonadal axis from a KD. The clinical impact of this reduction remains to be investigated. This trial is registered with NCT04156477 and NCT05012748.

Effect of Substituting Wheat Flour With Protein‐Rich Sources on Quality of Instant Noodles

There is a lack of dietary fiber and some essential amino acids in instant noodles. Enriching this popular food with protein‐ and fiber‐rich sources is important to improve the nutritional quality of noodles. The current study is aimed at enriching instant noodles by substituting wheat flour with lentil flour (7%–35%: L7%, L21%, and L35%), soy‐protein isolate (1%–5%: S1%, S3% and S5%), egg‐white protein (1–5: E1%, E3%, and E5%) and Spirulina platensis (1%–5%: S.p1%, S.p3% and S.p5%). The physicochemical, microbial, textural, and sensorial properties of noodle samples were investigated. The spatial relationship between parameters was also evaluated based on principal component analysis (PCA) to select the suitable noodle formulation. The highest protein (17.06%) and lowest carbohydrate contents (76.44%) were for L35%. The lowest (1.69%) and highest fat contents (2.04%) were for S5% and S.p5%m, respectively (p &gt; 0.05). Energy values varied from 394.83 (E5%) to 396.37 kcal/100 g (S.p5%). There was no significant difference between the microbial quality of noodle samples (p &gt; 0.05). The hardness of noodles with 1%–5% soy protein, 21% or more lentil flour, and 3% or more egg‐white/Spirulina was higher than the control/unenriched group (p &lt; 0.05). The color difference of E1 and E3% with the control sample was not obvious (ΔE∗ &lt; 3). Although all the ingredients improved the nutritional value of the noodles, the overall acceptance of samples with 3% or more of Spirulina was lower than the acceptable limit (a score of 3). According to PCA, when the nutritional value and sensory acceptance are important, the L35% may be a better choice. E1%, E3%, S1%, S5%, and L7% noodles received almost the same sensory score as the control sample, while they had more nutritional values. A combination of animal, plant, and microalgae protein sources may provide a noodle with high nutritional value, containing a wide range of essential amino acids and bioactive compounds. More research is needed to optimize such a formulation.

Influence of production level, number, and stage of lactation on milk quality in compost barn systems.

This study evaluated the influence of milk production, number of lactations, and days in milk (DIM) on the quality and composition of milk from dairy cows housed in a compost barn (CB) system. The study was carried out using a six-year database, counting 31,268 observations from 2,037 cows of European breeds. Multiparous cows showed higher fat and protein production. Lactose showed high levels for primiparous and the initial stage of lactation (4.65%) and was negatively influenced by somatic cell count (SCC). Milk urea nitrogen was higher (14.01%) from 106 to 205 days in milk, and the other components were higher at >305 days. Therefore, the solids content was higher in the first and second lactations due to the high contents of lactose, fat, and milk protein, but lactose was reduced over lactations. In contrast, high DIM increased SCC and concentrated solids due to lower milk production. The effect of milk production, stage, and lactation order on the composition and milk quality of herds housed in CB showed the same pattern as in other production systems.

Maintaining the gluten-free diet: the key to improve glycemic metrics in youths with Type 1 Diabetes and Celiac Disease

AimsGluten-free diets (GFD) were considered as high glycemic index and/or high content of saturated fats; this could affect keeping good metabolic control in individuals with both type 1 diabetes (T1D) and celiac disease (CD). Our objective was to analyze time in range and other continuous glucose monitoring (CGM) metrics with real-time CGM systems, in youths with T1D and CD, compared to those with T1D only. Methodsan observational case-control study, comparing youths aged 8-18 years with T1D and CD, with people with T1D only was performed. The degree of maintaining GFD was assessed through anti-tissue transglutaminase antibodies and dietary interview, and maintaining Mediterranean diet through the KIDMED questionnaire. Results86 youths with T1D and CD, 167 controls with T1D only, were included in the study and the two groups reported similar real-time CGM metrics. Among the first group, 29% were not completely maintaining GFD and compared to people with T1D only they showed higher hyperglycemia rates (% time above range: 38.72±20.94 vs 34.34±20.94; P = 0.039). ConclusionsIndividuals with T1D and CD who maintain GFD presented similar glucose metrics compared to youths with T1D only. Individuals not strictly maintaining GFD presented higher hyperglycemia rates.

The Effect of Okra Seed (Abelmoschus esculentus) Powder Supplementation on Nutritional, Textural, Microstructural, and Sensory Properties of Gluten‐Free Muffins

Celiac disease is an autoimmune‐mediated systemic disorder that develops in those who are genetically predisposed, the management of which is limited to a lifelong gluten‐free diet. Gluten‐free foods contain fewer proteins, dietary fiber, and minerals than their gluten counterparts. Among the appropriate ingredients, okra seed is known for its high protein, fat, and dietary fiber content, its well‐balanced amino acid composition, and its rich unsaturated fatty acid profile. In the present study, muffins were prepared with part of the rice flour substituted by okra seed powder (OSP) (15, 30, and 45%) and the nutritional, textural, microstructural, and sensory properties of the gluten‐free muffins were evaluated. The most preferred formulation was determined using the integrated SWARA‐TOPSIS multicriteria decision‐making method, revealing the 30% OSP‐added muffin to be the optimum alternative, with 2.43% ash, 28.01% fat, 10.0% protein, 7.39% total dietary fiber, and 49.75 mg GAE/100 g total phenolic content. In a mineral matter analysis, the Mg, P, K, Ca, Mn, Fe, and Zn contents of the 30% OSP‐added sample were found to be 4.3, 1.2, 2.3, 2.7, 1.4, 4.9, and 2.0 times higher than the control sample, respectively. The OSP‐added gluten‐free muffin samples were also found to be an important source of essential and nonessential amino acids and a good source of linoleic and oleic acids. All of the muffin samples received acceptable sensory scores (&gt;4/7). A texture profile analysis revealed that the hardness, adhesiveness, gumminess, and chewiness values of the muffins increased with the supplementation of OSP, while scanning electron microscope imaging revealed a homogeneous pore structure in the control samples that decreased as the OSP substitution rate increased. The results of the study revealed OSP to be an appropriate natural source of protein and dietary fiber in gluten‐free muffin production.

Effect of saturated and unsaturated fat on the physical properties of plant-based cheese

In many plant-based meat and dairy alternatives, coconut oil is frequently used to replicate the textural and structural properties of animal fats due to its high saturated fat content. Concerns about the health implications of saturated fat and the sustainability of coconut oil call for an exploration into alternative fat combinations in plant-based foods. The effects of saturated fatty acid (SFA) content on plant-based cheese physical characteristics were evaluated through five different ratios of coconut oil (CO) to sunflower oil (SO): 100%, 90%, 75%, 60%, 50%, 40%, 25%, 10%, and 0%. As determined through texture profile analysis, the hardness of the cheeses after setting at 5°C for 24h increased with increasing amounts of coconut oil due to the increasing solid fat content providing additional firmness. The samples with 100% coconut oil displayed satisfactory melt and stretch; however, the melt and stretch values were matched by adding as little as 25% sunflower oil. The melt and stretch values did not continue to increase with increasing saturated fat content but instead remained constant with increasing coconut oil addition. Rheological analysis of the cheeses during a temperature ramp from 20 to 95°C was assessed where the tanδ value at 95°C was used as a measure of cheese melt, where values ≥ 1 indicated a better melt. The 0% coconut oil cheese had the lowest tanδ (G″/G′) value of 0.3, whereas the addition of 25% coconut oil into the cheese resulted in the tanδ increasing to values greater than 0.5. The 25% CO cheese sample also achieved a more similar complex viscosity (η*) to that of dairy cheese than all samples but the 75% CO cheese. Therefore, there is an opportunity to decrease the amount of coconut oil in plant-based cheese systems while maintaining good functional properties and improving the sustainability and health benefits of the final product.

An improved pistachio detection approach using YOLO-v8 Deep Learning Models

Pistachios are an agricultural product widely used in the food industry. It is very important that pistachios are presented to the consumer in good quality on time. At the same time, whether the shells of pistachios are open or closed is an important criterion from a commercial industrial point of view. Pistachios with their shells open have a high unsaturated fat content, a high maturity level and an expensive market value. In this study, the open or closed status of pistachios was determined by using Artificial Intelligence-based deep learning models. For pistachio detection, 423 image data belonging to the Pesteh dataset were classified using models of the Yolov8 algorithm, which detects objects using convolutional neural networks. The data set is divided into 80% training, 10% validation and 10% testing. The performances of the models were evaluated with precision, recall, F1 and mAP score metrics. The highest test mAP value of the Yolov8 algorithm, which was run with image data consisting of pistachios, was obtained with the Yolov8-m model with 94.8%. The Yolov8-m model achieved a very successful result with 49.6 MB weight size, 11.0 ms inference time value and 0.33 hours training time value. In addition, the model's fast classification performance and small file size facilitate its applicability in the industrial field. The results show that the classification and detection of open and closed shell pistachios has been successfully carried out with Yolo models.

Patterns and Reasons for Junk Food Consumption among Young Adults: A Mixed Methods Study from a Medical College in South India

Background and Aim: Food item that has little nutritive value, high fat, and sugar content with little to no fiber content is labeled as junk food. The objective of the study is to assess the patterns of consumption of junk food among young adults and to explore the reasons for junk food consumption among young adults. Materials and Methods: Mixed method study consisting of quantitative phase involving interviews with 116 students from a Medical College using a semi-structured, validated questionnaire circulated through Google Forms followed by an depth interview of 10 participants for qualitative phase. Results: In the study, it was observed that (62.2%) eat junk food during snack time. Students staying with friends (35.3%) consumed more junk food compared to the ones staying with family (13.8%). The most common reasons for junk food consumption were its good taste (77.6%) and (68.1%) convenience. It is observed that maximum consumption of junk food is seen when meeting their friends (70.7%) and on special occasions (61.2%). French fries (69.8%) were the most common junk food consumed although (76.7%) felt that junk food is unhealthy. The qualitative interview also supported the findings that the most common reasons for junk food consumption were craving, inexpensive, taste, and poor taste of hostel food. Conclusion: The above study concluded that majority of the students consumed junk food when staying with friends and due to its good taste and convenience and to spend quality time with their family and on special occasions. Participants were aware that junk food is unhealthy but consume it because it is delicious while being pocket friendly.

Utilization Of Chia Seed Mucilage To Reduce The Fat Contents In Muffins

Chia is regarded as superfood due to its high concentration of polyunsaturated fatty acids (PUFAs), dietary fiber, antioxidants, and vitamins. The demand of these foods is increasing day by day due to the presence of functional ingredients. Chia mucilage usage is also increasing in food products containing high fat contents due to fat like functional properties. The aim of this study was to formulate novel cereal products i.e. functional muffins, by utilizing chia mucilage. For this purpose, chia mucilage was prepared and analyzed for chemical composition depicting 14.98% moisture, 6.56% ash, 27.65% fiber, 2.09% crude fat, 10.34% crude protein and 47.68% NFE. Afterwards, five formulations of muffins were prepared by gradually replacing the fat levels at the rate of 10%, 20%, 30%, 40%, and 50%, respectively, followed by their assessment for proximate, mineral, color, texture, and sensory analysis. The proximate parameters were ranged between 36.08-37.48% for moisture, 2.34-3.09% for ash, 18.11-23.44% for crude fat, 4.87-7.01% for crude protein, 0.44-1.61% for crude fiber, 31.58-32.83% for NFE. The mineral profile showed the range of calcium 24.09-79.42, potassium 71.44-109.04, phosphorus 69.63-144.64, and magnesium 8.16-38.06mg/100g sample. The color of the product ranged for lightness from 49.73 to 61.35 while a* and b* value was fall between 12.76-17.46 and 13.84-15.37, respectively. The texture depicted the hardness 6.36 to 12.49N while the energy value was decreased from 371.31 to 243.61 Kcal/100g. Later on, sensory analysis of the product showed muffins developed by 30% replacement (T3) of fat with chia mucilage was well received and considered as best treatment.

Chemical and Nutritional Compositions of Hydroethanol Leave Extract of Mentha piperita

Mentha which is also famous as mint is a genus of plants fit in the Lamiaceae family. M. piperita well known as peppermint is widely cultivated worldwide and used for its medicinal values. The aim was to evaluate the chemical and nutritional compositions of hydroethanol leave extracts of M. Piperita. The proximate composition were determined according to the perspectives methods, while mineral elements were determined using EDTA method. The moisture content (80.5%), the ash content (60.2%), the level of fat content (95.0%), crude protein (65.8%) and carbohydrate content (94.5%). The result indicates higher content of fat, carbohydrate and moisture in the leaf of M. piperita and a moderate content of ash and protein. The most predominant mineral found was iron with a value of 2.26ppm, sodium (2.1mg/l), and potassium (1.02mg/l), other minerals were found in low values ranging from Zinc 0.5ppm, Cobalt (0.28ppm), manganese and chromium (0.22ppm) each, phosphorus (0.1mg/l), and cadmium 0.02ppm respectively. The Fourier Transform Infrared (FTIR) analysis of the crude extract showed that the compounds contain the functional groups like–CO, Nitro, -OH, and other compounds, while its Gas chromatography-Mass spectroscopy (GC-MS) analysis contains, fatty acids, carbohydrate and other compounds. In conclusion, M. Piperita can be an excellent source of nutrients and mineral.

Comparative Phyto and Physicochemical Parameters of the Therapeutic Plant Syzygium cumini (L.) Skeels in Jaffna District

Syzygium cumini (L.) Skeels (Myrtaceae) is an evergreen tree, grown widely in Sri Lanka. It is regularly recognized as jambolan, black plum, and jamun. It is an extensively used therapeutic herbal in the treatment of innumerable illnesses, particularly in Diabetes mellitus in traditional medicine. The goal of the research was to compare the phytochemical and physicochemical properties between the different parts of jambolana tree which is naturally found in Sri Lanka. Proximate estimation of physicochemical properties of dried matured different parts as bark, leaves, fruits, and seeds of the Syzygium cumini havebeen done in the current study rendering to the standard protocols recommended by the World Health Organization (WHO) and Association of Analytical Chemist (AOAC). This study includes electrical conductivity value, moisture content, fat content, and different ash contents analysis. It was found that the leaves had the highest electrical conductivity (16.67±1.53) and the bark had the lowest electrical conductivity (2.44±0.03). The moisture content of the bark was lower (11.30±0.44) in comparison tothat of the seeds (16.34±0.43). Furthermore, the bark had the highest fat content (1.02±0.03) and acid insoluble ash (2.65±0.89), when compared to the seeds (0.65±0.01) and leaves (1.00±0.88) respectively. The seeds had the highest pH (5.39±0.08); total ash (2.18±0.06) and water-soluble ash (5.25±0.55), while the fruits had the highest sulphated ash (1.99±0.55). Qualitative inspection revealed that hot ethanolic seed extracts contained high levels of flavonoids, tannins, phenols, glycosides, alkaloids, terpenoids and quinones, in addition to other parts, which also had high levels of alkaloid content (81.06 mg/g). The current study will contribute useful data in the precise documentation and validation of various parts of S. cumini and may aid in removing contaminants in the preparation of nutraceuticals or medicine.&#x0D; Keywords: Medicinal Plant, Parts, Parameters, Physicochemical, Phytochemical, Syzygium cumini

MILK PRODUCTIVITY OF COWS OF THE UKRAINIAN RED-AND-WHITE DAIRY BREED DEPENDS ON THE ORIGIN AND COMPATIBILITY OF THE BULLS

We studied the effectiveness of the bulls selection to the cows of the Ukrainian Red-and-White dairy breed (n = 490 mother-daughter pairs) different bloodlines and related groups. The level of milk productivity of first-borns cows (n = 490 mother-daughter pairs) for 305 days of the first lactation, obtained as a result of the compatibility of the bulls. The parents of the first-borns cows were four breeding bulls (bloodline Regal 352882, RG Valiant 1650414 and R. Sovereign 198998) of the Ukrainian Red-and-White dairy breed and one bull (Jornado Red 114386106, RG Chief 1427381) of the Holstein breed, and their mothers – from 11 bulls of three origin bloodlines (Dynemik 359742, Leader 1926780 and Hanover 1629391) and 4 related groups. A total of 29 combinations of interbloodline selection were investigated. The highest level of milk productivity was characterized by the daughters of bull Viter 4444 of the bloodline Regal 352882 (7191.5 ± 75.90), Jornado Red 114386106 of the Holstein breed of foreign selection, which belonged to the related group Chief 1427381 (the milk yield for 305 days of the first lactation was 7188.7 ± 31.05 kg), and Artek 344 related group Valiant 1650414 (the yield for 305 days of the first lactation was 7052.5 ± 75.51 kg). A statistically significant difference was established between milk yield indicators for 305 days of the first lactation between the groups of cows of the bull Jornado Red (related group Chief 14273381) and Luchnov 471 (r. g. R. Sovereign 198998) – +380 kg (td = 4.22 p &lt; 0.001) in favor Jornado Red. Between cows of the bull Viter 4444 (bloodline Regal 352882) and Luchnov 471 (R. Sovereign 198998) – +383 kg (td = 3.38 p &lt; 0.001) in favor of Viter 4444. Animals of the bulls Kanzler and Viter 4444 have the highest fat content in milk (3.71%), and cows of the related groups Valiant 1650414 characterized by the lowest fat content in milk (3.68%). A statistically significant difference was established between the amount of total milk fat and protein in the milk of cows of different bulls.&#x0D; A total 20 successful combinations of bulls were found, the first-borns cows of which were characterized by an increased milk yield on average across all successful compatibility by +96 kg (1.5%), milk fat yield – by +6,1 kg (2.3%) and total protein – by +5.3 kg (2.3%) from the average level of phenotypic manifestation of milk productivity traits of the daughters of all 5 evaluated bulls. The increasing of daughters milk yield of some successful combinations was from +42 kg (0.6%, sire Jornado 114386106 RG Chief 1427381) up to +296 kg (4.1%, sire Viter 4444,), milk fat from +2 kg (0.7%, sire Artek 344, RG Valiant) up to +8 kg (3%, sire Viter 4444) and protein from +1 kg (0.4%, sire Artek 344) up to +12 kg (5%, sire Viter 4444). The data, which we received, confirm the influence of the origin of cows by father on the level of their milk productivity and the high combining ability of individual improver bulls with the mothers of other genealogical formations.

Characterizing Nutritional, Antioxidant and Antimicrobial Values of Diploknema butyracea (Roxburgh) H. J. Lam from the Chepang Community, Makwanpur, Nepal

The multipurpose tree Diploknema butyracea (Roxb. H.J. Lam), known locally as Chiuri, is vital for food security and beekeeping in rural Nepal. This study examines its nutritional and phytochemical traits sourced from a Chepang community in Makwanpur, Nepal. This research focuses on macronutrients like carbohydrates, protein, fat, and ash alongside phytochemicals such as phenolic content, vitamin C, β-carotene, and lycopene. The study aimed to estimate this fruit's antimicrobial and antioxidant characteristics. The pulp and seed samples were analyzed for their nutritional and phytochemical components using standard methods (AOAC 1995). We determined the antioxidant and antimicrobial activity using the DPPH assay and agar diffusion method. This fruit has a high-fat content: 30.29% in the seed and 20.23% in the pulp. The pulp and seed also contain noteworthy levels of the total phenolic content (486.08 ± 0.006 and 182. 26 ± 0.001 mg Gallic Acid Equivalent (G.A.E.s) /100 g), vitamin C (20.70 ± 0.002 and 19.08 ± 0.005 mg Ascorbic Acid (A.A.)/100 g) with trace extents of compounds lycopene, β-carotene and carotenoids. We observed the antioxidant activity at 2207 ± 0.01 g/mL in pulp and 1841.05 ± 0.77 g/mL in seed, which is a substantial value. Both were discovered to be effective against Candida albicans at doses ranging from 25 to 100 mg/mL. By performing this study, we concluded that D. butyracea is a significant food source that can also be used medically.

Proximate Nutritional Analysis, Phytochemical Screening and Antioxidant Properties of Aqueous Extract of Neptunia oleracea Leaves

Neptunia oleracea also known as water mimosa is widely consumed by people worldwide including Malaysia. This plant was claimed able to treat several diseases such as epileptic convulsion, syphilis, jaundice, and bloody diarrhea. Moreover, it has been reported to possess antimicrobial, antioxidant, and anti-ulcer properties that benefit human health. Hence, this study investigates the content of macronutrients, micronutrients, phytochemical constituents, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant properties in the aqueous leaf extract of this plant. The study found that N. oleracea leaves were possessed with high fiber (52%), moisture (23.33%), fat (5.33%), protein (5.25%), carbohydrate (6.42%), ash (7.67%), and mineral content with a sequence of Potassium &gt; Calcium &gt; Sodium &gt; Phosphorus. A positive result of tannins, steroids, phenols, and flavonoids were detected. High values of TPC and TFC which were 136.19 ± 0.62 mg GAE/g and 829.17 ± 19.09 mg GAE/g of dry weight respectively were obtained. Meanwhile, the hydrogen peroxide scavenging activity of the plant extract produced an IC50 of 70.09 µg/mL. The presence of a high content of polyphenolic compounds may reflect the antioxidant properties of this plant. In conclusion, the aqueous extract of N. oleracea leaves showed the presence of various phytochemical constituents and has a high content of TPC and TFC which may be derived from its nutritional content. Hence, consumption of N. oleracea leaves is useful for human health and disease prevention.

Ketone Metabolism: The Link Between the Ketogenic Diet and Alzheimer's Disease

This article presents a comprehensive analysis of the intricate interplay between the ketogenic diet (KD) and Alzheimer's disease (AD). Given that AD is a neurodegenerative condition, and the keto diet is characterized by its low carbohydrate and high fat content, the diet's induction of ketosis offers a novel energy source for optimal brain function. Numerous studies suggest that the KD holds promising potential as a therapeutic avenue for addressing AD. This analysis delves into the metabolic mechanisms underlying this potential relationship, illuminating on how the diet's effects may mitigate, counteract the pathophysiological processes intrinsic to AD. By exploring these connections, this paper contributes to the innovative strategies to address the challenges posed by Alzheimer's disease and promotes a deeper understanding of the therapeutic potential offered by the KD. The shortcomings of Alzheimer's disease and if it can be approved as a treatment for Alzheimer's patients in the future, are pointed out, and predictions are given that healthcare professionals may advance the KD as a medical treatment for AD.

Utilization of Fish By-Products for Sustainable Aquaculture: Nutritional Analysis of Fishmeal derived from the By-Products of Oncorhynchus mykiss

This study aims to investigate the nutritional composition of fishmeal derived from the by-products of Oncorhynchus mykiss, commonly known as Turkish Salmon, cultured in the Black Sea. The findings indicate that the obtained fishmeal possesses high crude protein content (65.22 ± 0.118%) and crude fat content (9.28 ± 0.139%). Additionally, the energy value of the fishmeal was determined to be 358.75 ± 3.633 kcal/g. Mineral substance analysis reveals significant levels of calcium, phosphorus, and magnesium in the fishmeal. Heavy metal analysis results indicate arsenic, lead, cadmium, and mercury contents of 3.51 ± 0.470, 1.46 ± 0.136, 0.15 ± 0.004, and 0.007 ± 0.012 mg/kg, respectively. These findings suggest that fishmeal derived from processing residues of Turkish Salmon offers high nutritional value and could be considered as an alternative raw material for sustainable aquaculture. This study is expected to contribute significantly to waste management and sustainability efforts in the fish processing industry.

Effects of parity, seasonal heat stress, and colostrum collection time postpartum on colostrum quality of Holstein cattle in an arid region.

The aim of this study was to determine effects of parity (primiparous vs. multiparous), seasonal heat stress at calving (summer vs. winter), and time postpartum on some parameters associated with colostrum quality in Holstein cows reared in the Sonoran Desert ecosystem. Forty-seven cows (11 primiparous and 36 multiparous) expected to calve during summer, and 46 cows during winter (14 primiparous and 32 multiparous) were randomly selected. Management and feeding before and after parturition were similar for cows in both seasons. After parturition, colostrum from all cows was evaluated for volume, weight, temperature, density, and content of fat, protein, solids non-fat (SNF), and immunoglobulins (IGG). Data were analyzed with a model that included effects of parity status, calving season, and time postpartum, as well as all interactions. Colostrum produced in summer was warmer (P < 0.01) by almost 6°C than winter colostrum, while colostrum from multiparous was warmer (P = 0.02) by 1.2°C than that produced by primiparous cows. Colostrum volume and weight were not impacted by parity, calving season or time postpartum. Density, protein, and SNF content in colostrum were higher (P < 0.01) in multiparous vs. primiparous cows, as well as at parturition (0h postpartum) than at 12h postpartum (P < 0.01). At calving (0h), spring colostrum had higher fat content (P < 0.01) and lower (P < 0.01) IGG concentration than that collected in summer, and no difference (P > 0.05) between seasons was observed for these components at 12h postpartum. Multiparous cows produced colostrum with higher (P < 0.01) IGG concentrations than primiparous cows. In conclusion, only 0-h colostrum and that from multiparous cows was categorized as "Excellent," meanwhile the colostrum produced under summer heat stress was characterized as "Good" with reduced fat content. While the lacteal secretion collected at 12 post-partum still classified as colostrum, substantially lower contents of IGG, protein, fat, and SNF decreased its classification to "Poor" from the classification of "Excellent" at 0h postpartum.

РЫЖИК ПОСЕВНОЙ В РАЦИОНЕ ДОЙНЫХ КОРОВ

Milk cows need high metabolic energy sources that are often to be found among plant crops with high fat content. This study featured Camelina sativa, an oilseed crop, as an energy supplement in the diet of lactating cows: 5 % thermally-treated C.sativa seeds were introduced into the grain feed mix. The experiment lasted 35 days and increased the total polyunsaturated fatty acids in milk fat by 1.1 % while the fat content in the milk increased by 0.35 %. The average daily milk yield increased by 3.7 %.

Новыe перспективныe образцы сои

During the period of the 60-year breeding in the “Omsk Agrarian Scientific Center” (earlier SibNIISh), a unique Siberian soybean gene pool was created, more than 15 varieties were included into the State Register of the Russian Federation. However, breeding science does not stand still; it develops in accordance with the needs of the present day. The purpose of the research was to characterize the new promising samples of soybeans. There are presented data of the research of 2019–2021. The weather conditions of the growing season from May to September were contrasting. So, 2019 was characterized as medium-dry (hydrothermal coefficient = 0.99) and severe drought was noted in 2020 and 2021 (hydrothermal coefficient = 0.58 and 0.55, respectively). The adaptability of cultivars in productivity and quality indicators (mass fraction of protein and raw fat) is calculated. The weather conditions of the year and the genotype of the cultivar had an equal influence on the formation of the mass fraction of the protein (49.43 and 47.44%, respectively), on raw fat – the conditions of the year (86.85%) only. The increased protein and oil contents (39.85 and 20.01%, respectively) was noted in 2019, the greatest productivity (2.96 t/ha) – in 2020. The soybean cultivar Sibiryachka was the standard, it has been included into the State Register of the Russian Federation since 2013. For further breeding work, lines L 53/14 and L 217/18 are recommended, they are characterized by a high contents of protein grain (+1.04 and +0.98% to st.) and raw fat (+0.88 and +1.92% to st), as well as yield increase (0.29 and 0.42 t/ha to st.). In addition, these lines are plastic and stable (Regression coefficient &gt; 1 and the degree of stability of responses to cultivation conditions &lt; 1): L 53/14 in oil content and yield, L 217/18 – in protein and yield.

Impact of organic and conventional cultivation on seed quality of two soya bean varieties sown at different row spacings

Soya bean (Glycine max (L.) Merr.) is a legume valued for, among other things, the high nutritional value of its seeds, which contain around 40% protein with an excellent amino acid composition and a significant fat content. The study aimed to evaluate the protein, fat, fibre and amino acids content of the seeds of two soya bean varieties sown at different row spacings under organic and conventional growing conditions. The study showed that the conventional method of production has a more favourable effect on the soya bean’s protein content and the most amino acids, primarily essential amino acids. In organic cultivation, soya bean seeds were characterised by a higher content of fat and sulphur amino acids (methionine and cysteine). The research carried out indicates that the seeds of the Aldana variety, compared to the Merlin variety, have greater nutritional importance to humans due to a higher content of protein and almost all amino acids, including essential amino acids. Only a higher content of seed fat and tryptophan was evidenced in the Merlin variety. Row spacing did not significantly differentiate the assessed soya bean seed quality parameters. Only the amount of methionine was significantly higher when soya beans were grown at a narrower row spacing (22.5 cm).