Increasing Substitution Level Research Articles

Fiber and polyphenol enriched biscuits using date palm byproduct: Physiochemical characteristics, sensory properties, in vitro digestion, and storage stability.

Functional biscuit was formulated by fortifying them with polyphenolic extract and fiber-rich residue of defatted date seed powder (DDSP) obtained through microwave-assisted extraction. Effect of particle size (small, medium, and large) and substitution level (2.5%, 5%, and 7.5%) of fiber-rich residue, along with the phenolic extract, on bioactive, physical, textural, and gastrointestinal digestion of fortified biscuits was studied followed by sensory and shelf-life studies. The total phenolic content (TPC) and antioxidant properties of biscuits increased with increasing substitution levels and particle size. DDSP residue fortification increased the fiber content in biscuits. Large particles of the residue-fortified biscuits showed significantly higher (p<0.05) hardness compared to the control biscuits. Diameter of the biscuits decreased with increasing substitution level and particle size of fiber-rich residue with the lowest value of 50.66mm in 7.5% substitution of large particles. The 7.5% substitution level of small particles resulted in the lowest spread ratio of 8.97 and the highest thickness of 5.79mm. Consumer perceptions were at an acceptable level after the fortification, with an average sensory score of 6.02 out of 9 for overall acceptability. After 24 weeks storage, TPC decreased in biscuits, but TPC retention increased with increasing substitution level and particle size of residue. Thiobarbituric acid reactive substances (TBARS) value of biscuits increased with storage. The highest phenolic recovery was observed in the intestinal phase of the gastrointestinal digestion with the highest recovery of 102.33 at 2.5% level of large particles. Thus, phenolic extract and fiber-rich residue incorporation was effective to enhance the nutritional and functional properties of biscuits. PRACTICAL APPLICATION: Date seeds are rich in bioactive components and fiber. This study demonstrated the feasibility of utilizing date seeds to improve nutritional and functional properties of bakery products. The incorporation of the microwave-assisted polyphenolic extract and the fiber-rich residue of defatted date seed powder into biscuit enhanced the bioactive, nutritional, and functional characteristics while maintaining the consumer acceptance. This research contributes to the valorization of byproducts in the agriculture and food industries, promoting sustainability and a bio-circular economy.

Comprehensive analysis of the synthesized Zinc-doped yttrium titanate pyrochlore solid solution: Structural, vibrational, and electrochemical insights

A novel Zinc-doped Yttrium Titanate (YTZ) solid solution with a pyrochlore structure, synthesized via a solid-state route, was investigated for its potential in hydrogen storage applications. Comprehensive characterization using various techniques confirmed the formation of a cubic crystal structure with the Fd-3m space group for compositions within the ZnO content range from x = 0 to 0.30. A subtle increase in the lattice parameter (a) was observed with increasing substitution levels (x). This increase is attributed to the substitution of Zn2+ on Ti4+ sites and the concomitant creation of vacancies in both the anionic and cationic sublattices, as revealed by quantitative Rietveld analysis. The YTZ solid solution exhibits semiconducting behavior with a band gap ranging from 3.10 to 3.25 eV that may contribute to its hydrogen storage properties. Notably, the YTZ0.25 composition displayed a remarkable hydrogen storage capacity of 1200 mAh/g. This can be attributed to the presence of active redox species, favorable morphology, and the structural vacancies introduced by Zn2+ substitution, which facilitate hydrogen interaction. These findings position YTZ solid solution as a promising candidate for clean energy technologies, particularly in the realm of hydrogen storage.

Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit, Part-1: Effects on dough rheology and physical properties of biscuits

In the present study, non-conventional and green technology (ultrasonication) was utilized to recover bioactive compounds from the small, medium and large sized defatted date seed powder (DDSP) particles. Bioactive compounds recovered from DDSP and the remaining fiber-rich residue were incorporated as functional ingredient in the biscuit dough to enhance the functionality and the quality characteristics of the dough and biscuit. The polyphenolic extract and 2.5 %, 5 % and 7.5 % substitution levels of fiber-rich extraction residue were incorporated in formulations followed by investigating the effect on rheological, physical and microstructural properties of dough and biscuit. Loss and storage moduli, G’’ and G’, respectively, of dough increased with decreasing particle size and increasing substitution level while tan δ decreased with increasing substitution level of fiber-rich extraction residue. The smallest particles at 7.5 % substitution level resulted in the lowest creep strain value in dough. Hardness of the dough and biscuit increased with decreasing particle size and increasing substitution level of the residue. The 7.5 % substitution level of the smallest particle size resulted in the darkest dough and biscuit. Spread ratio and diameter of the biscuit decreased with increasing substitution level of the residue. The smallest diameter of 50.61 mm and spread ratio of 8.36 was observed in the biscuits substituted with the largest particle size with 7.5 % substitution level. Microstructural images of dough and biscuit revealed that the continuity of the gluten network was disrupted by the incorporation of the fiber-rich extraction residue. This study provided valuable insights into extracting bioactive components from date by-products using green ultrasonication technique and utilizing such compounds to improve functional attributes of bakery products, as a sustainable approach for valorizing date by-products.

Effects of replacing fish meal with a blend of corn gluten meal and meat meal on the growth, biochemical profile, digestive enzyme activity, antioxidant status, and innate immunity of juvenile black rockfish (Sebastes schlegelii)

This study assessed the impact of replacing fish meal (FM) with a blend of corn gluten meal and meat meal (BCM) at a ratio of 1:2 on the growth performance, digestive enzyme activity, and nonspecific immune response of juvenile black rockfish (Sebastes schlegelii). Seven experimental diets were formulated. The control (BCM0) diet contained 65% FM. Subsequently, 10, 20, 30, 40, 50, and 60% FM in BCM0 diet were replaced with BCM, referred to as the BCM10, BCM20, BCM30, BCM40, BCM50 and BCM60, respectively. Each diet was randomly assigned to triplicate groups of 30 rockfish (initial body weight: 3.6 ± 0.01 g) for 8 weeks. The BCM0–BCM50 diets resulted in no significant differences in final body weight (FBW), weight gain (WG), and specific growth rate (SGR), whereas the BCM60 diet led to the lowest FBW, WG, and SGR. The feed consumption and feed efficiency of rockfish fed BCM10–BCM50 diets did not differ significantly from those of rockfish fed the BCM0 diet. Intestinal trypsin and lipase activities showed a linear decrease with increasing substitution levels of BCM in the experimental diets. Moisture levels increased with elevated BCM replacement in diets, whereas crude protein and lipid levels decreased with increased BCM replacement. Whole-body amino acid profiles of rockfish, except for glycine and proline content, were not significantly affected by diet. However, lysozyme and catalase activities exhibited quadratic responses to increasing dietary BCM levels, and superoxide dismutase activity and glutathione content showed a negative linear response. Overall, these results show that a blend of corn gluten meal and meat meal can replace up to 50% of dietary FM without adversely affecting the growth performance of juvenile rockfish.

Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications.

Triticale-based biscuits were formulated with increasing substitution levels (i.e., 0, 25, 50, 75, and 100% w/w) of malted triticale flour (MTF). The products were analyzed for technological and nutritional characteristics, including the evaluation of the in vitro starch digestion. The results indicated that the substitution of triticale flour with MTF increased (p < 0.05) the total dietary fiber and ash contents. Total starch decreased (p < 0.05) when the level of MTF increased in the formulation, causing an increase in reducing sugars and an increase in the starch hydrolysis index and in the in vitro predicted glycemic index (pGI). The hardness and spread ratio values of biscuits decreased (p < 0.05) with increasing levels of MTF in the recipe. The lightness of doughs and biscuits decreased (p < 0.05) with increasing MTF levels. Overall, MTF could be used to formulate biscuits with higher dietary fiber content than native triticale flour and a medium to high in vitro glycemic index value as a function of the substitution level.

Effects of using composite flour containing wheat flour with different levels of green banana pulp flour on the quality of saj flatbread

There is an increasing trend in formulating food to contain dietary fibers and particularly resistant starch. Saj bread (a type of flatbread baked on a plate placed directly on fire) is a potential candidate to act as a vehicle for delivering resistant starch. This study aimed to investigate the effects of using composite flour containing wheat flour substituted with different levels (0, 5, 10, 15, and 20%) of green banana pulp flour "GBPF" on some physicochemical properties of flour (moisture, ash, wet and dry gluten content, gluten index, falling number, and farinograph parameters) and the quality of saj bread as measured by CIELAB color space, texture (stretchability and texture profile analysis "TPA"), and sensory properties. The texture of the saj bread was monitored during three days of storage. Composite flour moisture content and falling number were unaffected by wheat flour substitution with GBPF, while dry gluten content decreased significantly for composite flour containing 15% or more GBPF. With increasing wheat flour substitution level with GBPF, dough stability decreased. For saj bread color, the L* and b* values decreased with increasing substitution levels, while a* and ∆E*ab values increased. With increasing substitution levels, the stretchability of bread decreased, and all tested TPA parameters increased. With increasing saj bread storage time, the stretchability of bread decreased, and all TPA parameters increased except cohesiveness which decreased. Using composite flour improved bread taste and odor scores and decreased color acceptability scores. Texture and overall acceptability scores were not affected. In conclusion, GBPF can potentially substitute up to 20% wheat flour without negatively affecting saj bread quality.

ENHANCING THE QUALITY ATTRIBUTES OF RICE BREAD FORTIFIED WITH OKRA MUCILAGE VIA SWEET POTATO (Ipomoea batatas) FLOUR

Functional foods (e.g., gluten-free (GF)) products need continuous improvements in quality characteristics. Generally, GF foods like rice bread (RB) are found to be nutritionally poor when compared to gluten-containing ones. Moreover, due to the absence of gluten, technological properties of RB are different from those of wheat bread (WB). This study was conducted on gluten free rice bread (GFRB) for improving its chemical, physical, textural, sensorial properties, as well as staling rate (SR) with adding of sweet potato flour (SPF) and okra mucilage (OM) used as novel hydrocolloid. Hence, the results revealed that as the replacement levels of rice flour (RF) by orange sweet potato flour (OSPF) and/or white sweet potato flour (WSPF) increased, the RB content from ash (0.82-2.13%) and crude fibers (CF) (1.43-5.17%) increased, while the values for crude protein (CP) (5.97-4.20%), total carbohydrates (TC) (86.42-81.43%), and total calories (412-381kcal/100g) decreased comparing to RB prepared from 100% RF. Concerning physical properties, the bread volume (BV) and specific volume (SV) increased, while the baking loss (BL) and bread density (BD) decreased when replacement levels were up to 30% for both types of SPF and vice versa when the ratios were more than 30% for BV,SV, and BD. In terms of texture profile analysis (TPA), the RB samples made from RF replaced by OSPF and/or WSPF at 30% exhibited minimum values of hardness (2.97 and 3.66 N), chewiness (10.95 and 11.22 mJ), and gumminess (2.94 and 3.05 N), and the maximum values of resilience (0.96 and 0.91) and springiness (3.72 and 3.67 mm) for OSPF and WSPF, respectively. However, the superiority was in favor of OSPF. Regarding bread SR, it is clear that increasing substitution levels of RF with OSPF and/or WSPF caused a decreasing trend in the SR until it reached the best ratio at 30% (0.080 and 0.087, respectively). Accordingly, the current study suggested that the substitution of RF by OSPF at 30% was the ideal ratio to produce a high-quality GFRB, where the produced loaves had the same sensory qualities as wheat bread.

The Potential of Using Bisr Date Powder as a Novel Ingredient in Beef Burgers: The Effect on Chemical Composition, Cooking Properties, Microbial Analysis, and Organoleptic Properties

Overproduction of date fruits with limited industrial utilization leads to huge waste and losses, especially in bisr (the first stage of date maturity). Therefore, this study aimed to investigate the potential of using bisr date powder (BDP), which is rich in dietary fiber, flavonoids, and phenolic and antioxidant compounds, as a replacement for breadcrumbs in the beef burgers. The beef burger samples were produced by replacing breadcrumb powder with different concentration levels of BDP (0.0, 25, 50, 75, and 100%). All the samples were evaluated for their quality characteristics, including chemical composition, cooking properties, texture profile, organoleptic characteristics, and microbial profile. The results revealed that the gradual replacement of breadcrumbs with BDP in beef burgers significantly decreased moisture, protein, and lipid contents and significantly increased ash and carbohydrate contents compared to the control. The substitution of breadcrumbs with BDP at 50, 75, and 100% significantly decreased the cooking yield and increased the cooking loss and shrinking percentage of a beef burger. On the other hand, the textural profile of all beef burger samples showed a significant decrease in burgers’ hardness, gumminess, and chewiness with increasing substitution levels of breadcrumbs by BDP compared to the control. However, the treatment containing 25% BDP was more resilient than the control. In addition, the replacement of breadcrumbs with BDP up to 100% did not significantly affect the organoleptic properties of beef burger products compared to the control. Moreover, the microbiological analysis revealed that all beef burger treatments were safe with acceptable levels of bacterial load according to the Council of the European Communities’ standard specifications. In conclusion, there is a possibility of using BDP as a promising natural replacer of breadcrumbs to produce beef burgers without deteriorating the quality profile and safety of the product.

Nutritional composition and sensory Properties of wheat muffins enriched with Gonimbrasia zambesina, walker caterpillar flour.

Sub-Saharan Africa still bears the greatest forms of malnutrition. Attention is shifting to the use of edible insects in forms which are acceptable to people irrespective of their social status and level of civilization in efforts to alleviate protein malnutrition. Gonimbrasia zambesina (Lepidoptera: Saturniidae) caterpillars emerge seasonally in the coastal part of Kenya and despite their rich nutritional profile, their consumption is low. This study was thus undertaken to evaluate the effect of substituting wheat flour with G. zambesina caterpillar flour at 0%, 5%, 10%, 15% and 20% substitution levels on the nutritional composition and sensory properties of wheat muffins. Substituting wheat flour with G. zambesina caterpillar flour resulted in significantly high protein, fat and fibre contents of enriched wheat muffins. There was also an increasing trend in the ash, minerals and tocopherol content. Invitro protein digestibility significantly decreased from 10 to 20% substitution levels. There was a significant difference (p < 0.05) in the carbohydrate contents of enriched wheat muffins. The sensory scores for colour, texture, aroma and the overall acceptability of wheat muffins decreased with increasing substitution levels. At 10% substitution level, wheat muffins had significantly higher nutritional content than control wheat muffins (0%) and were comparable to muffins enriched with 5% G. zambesina caterpillar flour in terms of overall acceptability. Thus, enriching wheat muffins with G. zambesina caterpillar flour at 10% substitution level has the potential to contribute to improved protein nutrition since they have a higher protein content than the control wheat muffin and are 88.8% digestible (in vitro).

Evaluation of corn distillers dried grains with solubles (DDGS) replacement for fishmeal in the diet for juvenile hybrid grouper (Epinephelus fuscoguttatus ♀ × Epinephelus lanceolatus ♂)

This experiment was conducted to determine the optimum amount of corn distillers dried grains with solubles (DDGS) in the diet of juvenile hybrid grouper by studying the effect of DDGS on the growth, intestinal morphology, and mRNA expression levels. The diets were formulated with 45% fishmeal (FM) as the control group (D0). Six iso-nitrogenous and iso-lipidic diets were formulated using DDGS to replace 6.67%, 13.33%, 20%, 26.67%, and 33.33% of the FM protein (D1, D2, D3, D4, and D5, respectively). A total of 720 juvenile hybrid groupers with uniform body weight (11.88 ± 0.05 g) were selected from six treatments and four replicates (30 fish each) and farmed for 56 d. No significant effect of DDGS substitution for FM was found on survival rate (SR) and the feed conversion rate (FCR) (P > 0.05), but weight gain rate (WGR) and specific growth rate (SGR) of the control, 6.67%, and 13.33% groups were significantly higher than those of the other groups (P < 0.05). With increasing substitution level, the (amylase) AMS activity in the intestine decreased significantly and was significantly lower in the 20% and 26.67% groups than in the other groups (P < 0.05). The microvilli in the 26.67% and 33.33% groups were severely damaged and had significantly lower intestinal villi height (VH) than in the other groups (P < 0.05). The mRNA levels of anti-inflammatory factors il-10 and tgf-β1 tended to decrease with increasing substitution levels, and the mRNA levels of pro-inflammatory factors tnf-α and il-1β tended to increase with increasing substitution levels. In conclusion, According to the correspondence between DDGS substitution level and WGR, the optimum level of DDGS substitution for fishmeal in the feed was 7.80%, which significantly improved growth performance and intestinal health.

Sprouted sweet potato flour as a saccharification enhancer to improve the brewing properties of pearl millet malt

The use of high enzyme sprouted sweet potato flour (SSPF) as a saccharification enhancer to improve the brewing properties of pearl millet (Pennisetum glaucum, L.) was investigated. The results show a linear relationship between hot water extract (HWE) and increased substitution levels of SSPF up to a maximum of 363oL/kg at 40% substitution (40SM). Similarly, diastatic power (DP) increased from 21oL in 100% millet malt to 24 and 33oL at 20% (20SM) and 40% substitution (40SM). This can be attributed to the high amylolytic potential of sprouted sweet potato flour. Saccharification time reduced from 40 to 10 minutes for 20SM and 40SM (SSPF/millet malt) mash samples compared to the barley malt control. With increasing levels of SSPF substitution, the free α-amino nitrogen of SSPF/millet malt wort samples declined from 154 mg/L in all millet malt sample to 126 mg/L in 40SM sample. However, all samples had a high rate of apparent attenuation in fermentation. This substitution method offers opportunities to optimise the brewing potential of millet in countries where the cost of importation of barley malt is prohibitive. However, the levels of modification in the composite samples, suggest sweet potato flour could be used in the brewing and distilling industries alone or together with malted millet.

Dietary effect of substituting Saccharina japonica with cabbage extract by‐product on the growth, body composition and air exposure of juvenile abalone (Haliotis discus hannai Ino 1952)

Dietary substitution effect of cabbage extract by‐product (CEB) for Saccharina japonica on the growth, body composition and air exposure stressor of juvenile abalone (Haliotis discus hannai) was determined. A total of 1260 abalone were randomly distributed into 18 net cages (seventy per cage). Five formulated diets were prepared. The control (CEB0) diet contained 20% S. japonica powder. Twenty-five, 50%, 75%, and 100% of S. japonica were substituted with the equal amount of CEB, referred to as the CEB25, CEB50, CEB75 and CEB100 diets, respectively. Ultimately, dry S. japonica was prepared to compare formulated diets on growth of abalone. Each diet was randomly assigned to triplicate groups of abalone and fed to abalone every other day for 16 weeks. After the 16-week feeding trial, abalone were subjected to air exposure for 24 h, and then survival was monitored for the next 6 days. All formulated diets achieved greater weight gain and specific growth rate (SGR) than those of abalone fed the S. japonica. Weight gain and SGR of abalone linearly improved with dietary increased substitution levels of S. japonica with CEB. Shell growth of abalone tended to agree with growth rate. The chemical composition of the soft body of abalone was not affected by the experimental diets. Survival of abalone fed all formulated diets was (P < 0.05) higher than that of abalone fed S. japonica at the end of the 6-day post observation period after the 24-h air exposure. In conclusion, S. japonica could be completely (100%) substituted with CEB in abalone feeds when 20% S. japonica was included. Substitution of S. japonica with CEB in feeds could improve growth of abalone, but lower feed cost.

Valorization Use of Amphipod Meal, Gammarus pulex, as a Fishmeal Substitute on Growth Performance, Feed Utilization, Histological and Histometric Indices of the Gut, and Economic Revenue of Grey Mullet

The future of aquaculture development is directed toward high intensification to overcome the decline in natural fishing and to provide enough protein for the increasing world population. The spread of aquaculture production and intensification requires the search for high-quality, new efficient feed ingredients with low cost and sustainable importance. Therefore, the current study aimed to detect the effects of partial or total replacement of fishmeal with amphipod meal, Gammarus pulex, on growth performance, survival percent, feed utilization, histological alteration of intestine and liver, and economic yield of grey mullet, Mugil cephalus, fry. Five diets were formulated to contain 100% fishmeal (FM), or FM replaced with 25%, 50%, 75%, or 100% amphipod meal (APM) (D0, D25, D50, D75, and D100, respectively). A total of 300 grey mullet fry (0.097 ± 0.001 g), were divided into five groups (three replicates each) at an initial stocking density of 20 fry per aquaria (100 L). The aquarium’s water is renewed at a rate of 30% daily. During a 60-day experimental period, the feeding rate was 20% of body weight, which was introduced as five meals per day. Fish fed D50 achieved the highest significant values of final weight (1.80 g), weight gain (1.70 g), survival (86.67%), final length (4.47 cm), and length gain (2.06 cm). In addition, the feed utilization of diets containing increasing substitution levels of FM showed that the highest protein intake (0.82 g ish−1), protein efficiency ratio (0.83), protein productive value (30.65%), and the lowest significant feed conversion ratio (1.21) were recorded with D50. The dose-response study revealed that the best substitution levels could range between 50% and 75%. Histological observations confirmed that the highest number of goblet cells and intestinal villi were recorded in the group fed D50. No pathological effect was observed in the liver at all substitution levels. In terms of economic efficiency, the best economic conversion ratio was recorded in the group fed D50. This study confirmed that 50% partial substitution of FM with APM is the ideal replacement level for grey mullet fry. In addition, the use of a new renewable alternative, such as APM to substitute FM, could relieve the pressure on the capture of wild fish and reduce the environmental impact of inland aquaculture.

Analysis of different sets of spin-adapted substitution operators in open-shell coupled cluster theory

In spin-adapted open-shell coupled cluster (CC) theory, the choice of spin-free spatial substitution operators is generally not unique. Due to an increasing linear dependence of the cluster operator (with increasing substitution level), the options to span identical linear spaces increase rapidly. In this work, several sets of non-orthogonal as well as orthogonal spin-adapted substitution operators are generated and used in consecutive configuration interaction (CI) and CC calculations. All (full) operator sets were generated to span the same linear space. The results are analysed in terms of the produced wave function quality and the amount of recovered correlation energy w.r.t. full CI (FCI). In particular, the influence of different amounts of spectators, orthogonality as well as spin incompleteness was investigated. It was found that CC calculations involving fewer spectators lead to more accurate results in general. Here, correlation energy differences of up to 0.32% for minimal to maximal spectating sets were obtained. As expected, all conducted calculations led to identical results for non-orthogonal and orthogonal operator sets. Spin completeness was found to be of great importance. Spin-incomplete cluster operators led to significant errors in both the correlation energies and the FCI overlap.

Group Contribution Revisited: The Enthalpy of Formation of Organic Compounds with “Chemical Accuracy” Part II

Group contribution (GC) methods to predict thermochemical properties are eminently important to process design. We present a group contribution parametrization for the heat of formation of organic molecules exhibiting chemical accuracy, maximum 1 kcal/mol (4.2 kJ/mol) difference between experiment and model values while minimizing the number of parameters avoiding overfitting and therewith avoiding reduced predictability. Compared to the contemporary literature, this was successfully achieved by employing available literature high-quality and consistent experimental data, optimizing parameters group by group, and introducing additional parameters when chemical understanding was obtained supporting these. A further important result is the observation that the applicability of the group contribution approach breaks down with increasing substitution levels, i.e., more heavily alkyl-substituted molecules, the reason being a serious influence of substitution on the conformation of the flexible part of the entire molecule within particular valence angles and torsional angles affected, which cannot be accounted for by additional GC parameters with fixed numerical values.

Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread

Konjac glucomannan (KGM) is used as an additive to improve the properties of wheat products. The effects of three types of KGM on the rheological properties and microstructure of dough, as well as the performance of steamed bread were investigated in this study. Particularly, dough with KGM displayed new features such as reduced peak viscosity, breakdown and setback. As the viscosity of KGM increased, the stability of the dough structure increased, while the viscosity and fluidity of the dough decreased. More interestingly, the gluten film of dough also increased with increasing substitution level and viscosity of KGM. Consistently, KGM with higher viscosity improved the quality of steamed bread. Generally, three types of KGM have different effects on the rheological characteristics and microstructure of dough, as well as the performance of steamed bread, which provide useful information for the proper application of KGM in wheat-based foods.

Dietary substitution effect of Saccharina japonica with residues of citrus juice production in formulated diets on the growth, body composition and air exposure of juvenile abalone (Haliotis discus, Reeve 1846)

Dietary substitution effect of Saccharina japonica with residues of citrus juice production (RCJP) on the growth and body composition of abalone (Haliotis discus) subjected to air exposure was determined. A total of 1260 abalone were randomly distributed into 18 net cages (seventy per cage). Five formulated diets were prepared. The control (RCJP0) diet included 20% S. japonica. The percentages of 25, 50, 75 and 100 of S. japonica were substituted with the same amount of RCJP, referred to as the RCJP25, RCJP50, RCJP75 and RCJP100 diets, respectively. Finally, dry S. japonica was prepared to evaluate the formulated diets on growth performance of abalone. Each diet was randomly assigned to triplicate groups of abalone. Abalone were daily fed to satiety with little leftover for 16 weeks. After the 16-week feeding trial, abalone were subjected to air exposure stressor for 20 h, and then survival was monitored for the next 120 h. All formulated diets achieved significantly greater weight gain and specific growth rate (SGR) than those of abalone fed the S. japonica. Weight gain and SGR of abalone linearly improved with an increased substitution levels of S. japonica with RCJP in feeds. The greatest weight gain and SGR were obtained in abalone fed the RCJP100 diet. The shell growth and soft body weight of abalone also linearly increased with dietary substitution levels of S. japonica with RCJP. The chemical composition of the soft body of abalone was not affected by the experimental diets. Survival of abalone fed all formulated diets, except for the RCJP0 diet was significantly higher than that of abalone fed the S. japonica at the end of the 120-h post observation. In conclusion, S. japonica could be entirely (100%) replaced with RCJP in formulated abalone diet. The greatest growth performance was obtained in abalone fed the RCJP100 diet.

Rainbow Trout (Oncorhynchus mykiss) Skin as Potential n-3 Fatty Acid Source

The rise in the demand and the limited availability of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids claim to obtain these important long chain polyunsaturated fatty acids (LCPUFA) from novel sources. Skin of rainbow trout is a fish industry by-product but still contains valuable LCPUFA amounts with great potential applications in human nutrition and health. This study aimed to explore the nutritional composition of rainbow trout skin for its use as source of n-3 LCPUFA and its composition modification according to fish diet. Rainbow trout were fed three diets including increasing substitution levels of fishmeal with full-fat black soldier fly (Hermetia illucens) larvae meal (0%, 25%, 50% substitution levels) over 98 days. DHA was the major representative of the n-3 LCPUFA in the skin of all dietary groups, being the H25 group the richest in this fatty acid. The present study shows that the skin of rainbow trout can be a promising source of n-3 LCPUFA. Reusing the skin of farmed fish represents a possible way to decrease food industry by-products, to reduce n-3 LCPUFA shortfall and could lead to the development of functional foods and nutritional supplements including n-3 LCPUFA from fish skin.

Experimental Characterization of Mortar with Recycled PET Aggregate: Preliminary Results

Plastic materials have been widely used since 1930s-1940s and, at the beginning, their capacity of low degradation was neglected, resulting in negative effect today. The main disposed methods of high volume of plastic wastes are landfill, recycling or composting and combustion. The conflicts between the high costs and relatively low effectiveness make landfill not ideal for the degradation; at the same time, air pollution and the by-products of combustion still need to be resolved with regards to combustion. Therefore, a sustainable and eco-friendly method of handling plastic waste is an immediate requirement.In literature, was found that one feasible application is to use plastic waste in construction material such as concrete and mortar, thus playing the role of the aggregate in the mix-design.Therefore, the main object of this paper is to study the influence of polyethylene terephthalate (PET) in the mortar, considering workability and mechanical properties (in terms of flexural and compressive strength). During the experimental work, fine sand was substituted by same volume, namely 0, 5 and 10 % of PET in mortar and all the specimens were subjected to the mechanical tests at the curing time of 7 days and 28 days.The results showed that as the level of replacement increased, the flexural strength and compressive strength decreased, although with 10% PET the flexural strength showed a slightly increase. Flexural toughness factors were also evaluated and the experimental results showed that with increasing substitution level, the flexural toughness factor showed a slight increase.

Response of exotic turkey (Meleagris gallopavo) poults to diets substituted with varying levels of hydrolysed feather meal or blood meal as partial replacement for fish meal

Recent concerns over the seasonal availability and high cost of conventional protein sources has necessitated the search for alternative feed protein with lesser feed-food competitive properties yet desirable and appropriate to poults. A study was designed to determine the response of exotic turkey poults (Meleagris gallopavo) to diets substituted with varying levels of hydrolysed feather meal (HFM) or blood meal (BLM) as partial replacement for fishmeal for 112days. One hundred and ninety-two British United Turkeys BUT) were allotted to eight dietary treatments comprising four replicates and six birds per replicate. The birds were arranged in a 2 × 4 factorial arrangement of two protein sources (Hydrolysed feather meal or Blood meal) included at 4 levels (0, 10, 20 and 30%). Diets 1-4 were formulated such that fish meal in control was replaced by feather meal, protein for protein. Diets 5-8 wereformulated such that fish meal in control was replaced by blood meal, protein for protein and included at 0, 10, 20 and 30%. Treatments 1 and 5 were the control groups. Data obtained were subjected to Analysis of Variance using SAS. Turkeys fed test ingredients at 20% substitution level recorded higher (p&lt;0.05) final weight and weight gain and best FCR at starter phase. Cost of feed/kg diet reduced (p&lt;0.05) as the substitution level of test ingredientincreased. Nutrient digestibility and energy metabolisability increased with increased substitution levels of test ingredients at the starter phase. Starter turkeys fed hydrolysed feather meal recorded higher energy metabolisability. It can be concluded from this study that substituting turkey diets with Hydrolysed feather meal and Blood meal at 20% inclusion level improves performance, nutrient digestibility and energy metabolisability.