Ingredient Composition Research Articles

Optimization of instant foxtail millet based khichdi by using response surface methodology and evaluation of its shelf stability.

Instant foods are a great convenience in today's fast moving world, aiding to reduce the time spent on the cooking process, along with the added advantage of long shelf life and ease to carry. Ingredient composition was finalized by optimizing the design variables (instantised foxtail millet, instantised green gram dal and oat flakes) using Central Composite Rotatable Design besides suitable fat and spices for the development of instant foxtail millet khichdi. Over all acceptability and water holding capacity were considered as the responses for the experimental design. The developed quick cooking (jiffy) product possessed calorific value of 525.11kcal/100g with good rehydration/ reconstitution properties within 4min. Shelf stability of the khichdi packed in polypropylene (75µ) and metallised polyester (90µ) pouches was evaluated in terms of chemical, microbiological and sensorial changes. The product was found to be shelf stable for 6months of storage in metallised polyester.

Acetone as Indicator of Lipid Oxidation in Stored Margarine.

Margarine contains a minimum of 80% fat and is therefore prone to lipid oxidation. While lipid oxidation in vegetable oils and o/w emulsions has been thoroughly investigated, studies about the oxidative stability and the identification of potential indicators of lipid oxidation in margarine are scarce. To evaluate the oxidative stability and to indicate the progress of lipid oxidation, four different types of industrial margarine (M1–M4), which differed in their composition of the minor ingredients and the oil phase, were stored at 15 °C for 180 days and analyzed at days 0, 1, 7, 14, 28, 56, 99, and 180 regarding peroxides, conjugated dienes, oxidized triacylglycerols, and volatiles. The peroxide value and the conjugated dienes increased up to 4.76 ± 0.92 meq O2/kg oil and 14.7 ± 0.49 in M2, respectively. The oxidative stability decreased by a maximum of 50.9% in M4. We detected three different epoxidized triglycerides—TAG54:1 (O), TAG54:2 (O) and TAG54:3 (O)—in M3. Acetone could be identified, for the first time, as lipid oxidation product in stored margarine by headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). It increased in all types of margarine during storage by a maximum of 1070 ppb in M2. Acetone might be used as a new indicator for lipid oxidation in margarine.

Research of rheological properties of fermented milk ice cream with high content of exopolysaccharides

As a result of scientific and technological research, the ingredient composition and the feasibility of using complex bacterial starter cultures as part of fermented milk ice cream have been substantiated. The objects of the study were samples of mixtures for the production of fermented milk ice cream were considered, which included dairy and non-dairy components, including complex bacterial starter cultures: YF-L812 (Streptococcus thermophilus, Lactobacillus bulgaricus) - control sample and YO-PROX 777 (Streptococcus thermophilus, Lactobacillus delbrueckii ssp.bulgaricus), as well as pectin stabilizers “Grindsted Pektin LC 710” and “Cremodan SE 334” with a concentration of 0.1-0.7%. It was found that a prototype sample with starter culture YO-PROX 777 has increased values of dynamic viscosity compared with the control sample with similar stabilizers and their identical concentrations, which is evidence of the accumulation of exopolysaccharides in the fermented fermented milk mixture. A prototype of fermented milk ice cream has better shape stability during temperature control, the thawing rate is reduced by 1.6 times compared to the control. The degree of overrun of the prototype fermented milk ice cream is 37.6%, which is 1.2 times higher compared to the control.

Specialized products for dietary correction of the diet of patients with non-alcoholic steatohepatitis

Non-alcoholic steatohepatitis (NASH) is a widespread disorder associated with a number of metabolic disorders. Lifestyle modification, including diet and physical activity are currently a first-line treatment for the disease. However, there is lack of specialized products (SP) with modified carbohydrate and fat composition, containing biologically active ingredients with proven physiological effects on the liver for this disorder. The aim of the paper is to summarize present knowledge on the biologically active ingredients with proven hepatoprotective effect and to describe the process of the development of two specialized products for clinical use in patients with NASH. Material and methods. Food ingredients containing soy and milk proteins, soluble dietary fiber, mono- and polyunsaturated fatty acids, vitamins, minerals, soy lecithin, L-carnitine, coenzyme Q10, α-lipoic acid, betaine, flavoring and aromatic additives were used in the development of SP formulations. The mass fraction of moisture in the SP was determined by the thermo-gravimetric method on a humidity analyzer, and the water activity was determined by measuring the dew point. The nutritional and energy value of the SP was calculated using data from chemical composition tables and information from manufacturers of food ingredients. Results and discussion. Taking into account the requirements for dietary therapy, the ingredient composition was scientifically justified and the formulations of two SP with a balanced amino acid composition were developed by using a combination of milk whey proteins, casein and soy protein isolate. The fat component included microencapsulated rapeseed oil, that is a source of mono- and polyunsaturated fatty acids (PUFAs) with the addition of ω-3 PUFAs. The carbohydrate composition was modified by eliminating mono- and disaccharides, traditionally used in sweet drinks, and adding maltodextrin in combination with sweeteners (polyols and natural sweeteners). Polydextrose, citrus pectin, inulin, and hydrolyzed guar gum are used as soluble dietary fibers. The SP included essential micronutrients (vitamins, mineral substances) and bioactive substances that have a proven physiological effect (coenzyme Q10, α-lipoic acid, L-carnitine, betaine hydrochloride, phospholipids). Technical documentation was developed and a pilot batch of SP-1 was developed for inclusion in the complex treatment of patients with NASH. Conclusion. The formulations and technology of SP (SP-1, SP-2) for therapeutic nutrition with a given chemical composition, designed to optimize the diet therapy of patients with NASH, have been developed. SP are sources of animal and vegetable proteins, soluble dietary fiber, mono- and polyunsaturated fatty acids, including ω-3 family, vitamins, minerals and trace elements, as well as bioactive substances with antioxidant, hepatoprotective and hypolipidemic effect. The technical documentation was developed and approved, according to which a pilot batch of SP-1 was produced to assess its effectiveness as a part of complex therapy of patients with NASH.

Improvement of the Technology of Meat Products Manufacturing with the use of Phytopreparations

The article is devoted to the improvement of the technology of meat products manufacturing with the usage of phytopreparations. The phytopreparation “Health”, on the basis of herbal additives of Chamomile, Hypericum, Oregano, Thyme and Calendula (marigolds) as preservatives in the production of cooked sausages, is developed. The ingredient composition is substantiated and the recipe of sausages is optimized with the usage of the developed phytopreparation. It is found that its use can increase the shelf life of sausages by 35%, increase the pH level and the proportion of bound moisture. Finished sausage products have acceptable organoleptic properties, higher nutritional value and meet safety requirements. The economic efficiency of production is determined, which increases the net profit by 14.3% and the level of profitability by 30.9%. The social effect of the use of such sausage products, which is to protect human health by the biological risk reduction associated with exposure to toxic microorganisms, is also found.

Volume, ingredient composition and energy value of breast milk in healthy nursing mothers

Volume, ingredient composition and energy value of breast milk in healthy nursing mothers

Influence of the different composites (PLA/PLLA/HA/β-TCP) contents manufactured with the use of additive laser technology on the biocompatibility

In recent years, it has become extremely important to search for more and more natural and biocompatible materials that allow for the reconstruction of natural tissues with as few side effects as possible. The aim of the present paper is to define mechanical properties such as compressive stress and Young's Modulus and to estimate the ability of human bone cell strains to form biofilm on bioresorbable composites manufactured of polylactide and poly-l-lactide (PLA and PLLA) and hydroxyapatite and tricalcium phosphate (HA and β-TCP) with the use of Selective Laser Sintering (SLS) method. Microbiological tests were conducted on three variants of solid specimen made with additive laser technology. Samples with different chemical compositions were made with appropriate manufacturing parameters ensuring stability of both composite ingredients. Microbiological in vitro tests helped to determine cytotoxicity of specific samples toward bone cells. The results obtained indicate significantly increased ability of osteoblasts to form colonies on the surface of materials with higher content of hydroxyapatite ceramics compared to surfaces of lower hydroxyapatite content. The data provided can be useful for future applications of the SLS technology in production of bioresorbable PLA/PLLA/HA/β-TCP medical implants.

From consumers' science to food functionality-Challenges and opportunities for vibrational spectroscopy.

Current available methods used to measure or estimate the composition, functionality, and sensory properties of foods and food ingredients are destructive and time consuming. Therefore, new approaches are required by both the food industry and R&D organizations. Recent years have witnessed a steady growth on the applications and utilization of vibrational spectroscopy techniques [near (NIR), mid infrared (MIR), Raman] to analyse or estimate several properties in a wide range of foods and food ingredients. This chapter will provide with an overview of vibrational spectroscopy techniques, the combination of these techniques with multivariate data analysis, and examples on the use of these techniques to measure composition, and functional properties in a wide range of foods.

Evaluation of sterol composition in different formulations of cocoa milk as milk fat purity indicator

Abstract: Based on available national standards, the level of phytosterols in cocoa milk should not exceed 3% of sterol compounds. The aim of this study is to control the quality of the product and evaluate the sterol composition application as an indicator of cocoa milk fat authentic. Therefore, the first part of the present study aimed to examine the sterol composition of ingredients, including milk, cocoa powders. For this purpose, the level of phytosterols in products determined. After the preparation of samples, their sterol composition examined using gas chromatography. Results showed that the level of cholesterol and phytosterols in milk was 99.24 and 0.76, respectively. The examination of the sterol profile of cocoa powder revealed that the largest portion of sterol compounds belongs to beta-sitosterol, stigmasterol and campesterol have the highest level among sterol compounds, respectively. In the second part of this study, the effect of adding various amounts (2, 5, and 8%) cocoa powders was examined on the level of phytosterols in milk due to determine the optimal amount of these compounds to observe standard ranges. As expected, by increasing the percentage of cocoa powders in the formulation of cocoa milk, the level of phytosterols increased.

Design of national meat and vegetable products for baby food

The article presents studies on the optimization of recipes and nutritional value of national meat and vegetable products enriched with vegetable products: cabbage, carrots and pumpkin, for the nutrition of school children of 7-11 years old. Using the method of mathematical modeling, a reference sample, a blend was determined, and the formulation of a multicomponent protein-containing product was optimized.The method of selection of components was used to select promising ingredients for combining traditional recipes for minced meat. It was found that pumpkin, zucchini, cabbage and carrots. On theon the basis of organoleptic and physicochemical studies for the production of model minced meat were selected vegetable components in the ratio of meat: vegetable raw materials for blend No. 1 62: 34, and for blend No. 2 65: 29. The recipe was optimized by the method of integer nonlinear mathematical programmingfor the optimality criterion of blend No. 1, k = 2.04, and for blend No. 2, k = 0.81. Received, The recipe for meat and vegetable minced meat in terms of the ingredient composition will be as close as possible to the reference sample, which is 10% of the daily set of food products for the nutrition of school children of the age category 7-11 years.

Evaluation of rice offal as energy source for fattening Bunaji bulls

A study was conducted using 20 Bunaji bulls with a live weight range of 210-249kg and age range of 2-3 years to evaluate the feeding value of raw or parboiled rice offal as energy source for bull fattening. Four bulls per treatment were allotted to five dietary treatments in a 2x2 factorial arrangement with a common control. Feeding trials was conducted for 90 days. A concentrate and basal diets of Digitaria smutsii were offered at 2% body weight. The proximate and mineral composition of the feed ingredients showed that raw rice offal (RRO) had 7.69% CP, 6.64% hemicellulose and 24.86% silica while parboiled rice offal had (PRO) 4.38% CP, 6.10% hemicellulose and 36.91% silica. The CP contents of the experimental diets vary between 19.69 and 20.44% while the ME ranged from 10.86 to 11.16MJ/kg DM. The crude fibre varies from 14.59 to 17.84%. The result of the fattening trial showed that there was no significant (P>0.05) difference in concentrate, hay, total dry matter intakes and daily weight gain of bulls fed the control diet (NRO) and diets containing RRO and PRO. Inclusion level of rice offal had no significant effect (P>0.05) on intake of concentrate, hay and total feed intake. However, live weight gain of the bulls on the control diet was significantly (P<0.05) higher than bulls on 20 and 30% rice offal inclusion The intake of concentrate, hay, total feed and daily live weight gain of the bulls were similar (P>0.05) irrespective of type and inclusion levels of the rice offal. All the bulls experimented attained an average weight gain of between 1.11Kg to 1.29Kg which was above 1Kg. Economic parameters such as cost per Kg gain, net benefit (NB) and return to naira invested on feed (RIF) were similar (P>0.05) for bulls on both RRO and PRO. There was no significant (P>0.05) differences in the Value of weight gain (VWG), NB, RIF, Cost of feed and Cost per Kg gain for bulls on varying levels of inclusion of RRO or PRO. The inclusion of raw rice offal or parboiled rice offal lead to reduction in feed cost from N25,001.10 to a range of N22,115.50-N23,639.6 (about 5.45%-11.54% reduction in feed cost). It was concluded from this trial that rice offal of all kind (raw or parboiled) may be used to replace up to 30% of maize offal as source of energy in the fattening diet of Bunaji bulls without any detrimental effect on live weight. Hence it can be adopted by farmers.

A Study of Multi-Task and Region-Wise Deep Learning for Food Ingredient Recognition.

Food recognition has captured numerous research attention for its importance for health-related applications. The existing approaches mostly focus on the categorization of food according to dish names, while ignoring the underlying ingredient composition. In reality, two dishes with the same name do not necessarily share the exact list of ingredients. Therefore, the dishes under the same food category are not mandatorily equal in nutrition content. Nevertheless, due to limited datasets available with ingredient labels, the problem of ingredient recognition is often overlooked. Furthermore, as the number of ingredients is expected to be much less than the number of food categories, ingredient recognition is more tractable in the real-world scenario. This paper provides an insightful analysis of three compelling issues in ingredient recognition. These issues involve recognition in either image-level or region level, pooling in either single or multiple image scales, learning in either single or multi-task manner. The analysis is conducted on a large food dataset, Vireo Food-251, contributed by this paper. The dataset is composed of 169,673 images with 251 popular Chinese food and 406 ingredients. The dataset includes adequate challenges in scale and complexity to reveal the limit of the current approaches in ingredient recognition.

PROFIL SWAMEDIKASI ANALGETIK PADA MAHASISWA POLITEKNIK INDONUSA SURAKARTA

Self-medication is a community effort to treat symptoms without a doctor's prescription. With self-medication, complaints can be resolved and resolved quickly and effectively. Medicines that are sold freely in kiosks make it easier for people to get drugs to carry out self-medicated actions. The purpose of this study was to determine the profile of using analgesic drugs by self-medication in students of Polytechnic Indonusa Surakarta. This research is a cross sectional approach. Data collection using a questionnaire via google form to 88 respondents. The sampling technique used is random sampling by taking sample members randomly. Quantitative data processing uses Microsoft Office Excel.The results showed that the characteristics of the respondents who participated in this study were mostly women aged 17-25 years from 5 study programs, namely D3 Pharmacy, D3 Mass Communication, D3 Hospitality, D3 Information Management and D3 Automotive Machinery. The most pain complaints experienced by respondents were headache, toothache and menstrual pain. Respondents tended to use 1 type of synthetic drug or traditional / herbal medicine with only 1 type of active ingredient composition and more often mentioned the generic name of the drug when buying the drug. Respondents preferred paracetamol to deal with pain complaints. The place of purchase of self-medicated drugs is more dominant in pharmacies. Most of the reasons for doing self-medication were because of the experience of recovering with the same medicine and the perception that the disease was mild.

Comparative evaluation of fish, crayfish waste, meat and blood meal for broiler production

The effect of different animal protein sources in broiler production was investigated. 300 seven-day old broilers of equal average initial weight were randomly allotted into five treatment groups with three replications of 20 birds each and at the end of 28 days, birds were weighed again and re-randomized to the five treatment groups with three replicates of 16 birds each. The diets consisted of four animal proteins. Treatment 1 (Control) had no animal protein while diet 2, 3, 4 and 5 had 4% fish meal, 4% crayfish waste meal, 4% blood meal and 4% meat meal, respectively. The study was conducted for 56 days with 28days starter phase and 28days finisher phase. Parameters evaluated were proximate composition of test ingredients, growth performance of experimental animals, nutrient digestibility and economic analysis. The results showed blood meal had the highest (P<0.05) crude protein level (77.68%) followed by fish meal (54.53%), crayfish waste (48.08%) and meat meal (41.67%). Cray fish waste meal had the highest (P<0.05) crude fibre (6.07%) while blood meal had the least (2.98%). Fish meal had the highest ether extract (5.99%) followed by crayfish waste meal (4.03%), meat meal (3.67%) and blood meal (3.93%). There were nonsignificant (P<0.05) differences in feed intake during both starter and finisher phases across the treatment groups. Blood meal significantly (P<0.05) depressed final live weight, weight gain, feed conversion ratio and protein efficiency ratio while other ingredients showed (P>0.05) similarities in the above parameters apart from in protein efficiency ratio for which meat meal only showed significant (P<0.05) depression. The least cost per kg feed and least cost per kg weight gain (naira) were observed with birds on crayfish diets. There was better (P<0.05) digestibility of crude protein by birds on treatment diets 1 and 2 followed by 3 and 4 while birds than on treatment diet5 had the least value (58.10%). Conclusively, the use of crayfish waste meal in broiler starter diets and combined proteins in broiler fisher diets should be encouraged.

Performance of broiler chickens fed different animal protein sources as replacement for fish meal

Searching for least cost feed component should be extended to unconventional feedstuffs that are locally available and cheaper to come by. Therefore, an eight-week experiment was carried out to determine the effect of different protein sources (maggot, termite, grasshopper and lizard meal) on performance of broiler chickens. A total of one hundred and fifty (150), one day-old broiler chicks of Marshall Breed were used for the experiment. An eight-weekstudy was conducted to evaluate the performance of broiler chickens fed the four different sources of animal protein. Diet I contained 5% fish meal while Diets 2, 3, 4 and 5 contained 5% maggot meal, termite meal, grasshopper meal and lizard meal, respectively at the starter phase. The finisher phase contained 2.5kg each of the protein sources respectively. The chicks were allotted to five dietary treatments each replicated thrice with ten birds perreplicate in a completely randomized design (CRD). Proximate composition of the test ingredients showed that lizard meal had the highest (55.66%) crude protein and crude fibre (5.53%). Termite meal exhibited highest (26.46%) ether extract followed by maggot meal (9.79%) with the lowest (4.02%) from lizard meal. The feed intake value (4700.16g) in birds fed diet 1 was significantly (P<0.05) higher than others. Birds fed Diet 2 showed significant (P< 0.05) better final weight gain (2367g) than those fed other test ingredients. Birds fed diet 2 (maggot meal) performed better than others in absolute weight gain (2287g) which is very close to those fed fish meal (Diet 1). In conclusion, maggot meal in this study enhanced performance and is thus recommended as a replacement for fish meal.

IMPROVEMENT OF THE TECHNOLOGY OF FISH PUDDING FOR INFANT NUTRITION

The article deals with the improvement of the technology of fish pudding for infant nutrition. The current state and innovative developments of domestic and foreign scientists have been analyzed, perspective directions of enrichment of the fish puddings range and development of the market of products for infant nutrition have been defined. It is established that the main leaders in the production of this type of product are: Italy, England, Germany, Norway, Bulgaria, which specialize in vegetable and fish products. The effectiveness of combining fish, vegetable and animal raw materials in order to perform the nutritional value of fish puddings, in accordance with the requirements of baby food products, is theoretically substantiated and experimentally confirmed. Through the experimental research, the ingredient composition has been optimized and recipes for new fish puddings for infant nutrition based on fish (hake, pike-perch), vegetable (pumpkin) and animal raw materials (butter, milk, eggs) have been developed in the following ratio: sample 1 ( hake – 50, pumpkin – 16, butter – 4, milk – 13,4, eggs – 16,2); sample 2 ( pike-perch – 50, potato –16, butter – 4, milk – 13,4, eggs – 16,2). The results of researches of structural and mechanical indicators, namely – boundary shear stress, are given in the study. Studies have shown that adding pumpkin to the pudding reduces this indicator. This can be explained by the increase in moisture retention capacity, which makes the finished product susceptible to mechanical impact, ie more soft and juicy. To ensure the warranty period of storage, the patterns and dynamics of changes in quality indicators during the storage have been studied. The results of studies of acid and peroxide values of fat showed that with increasing duration of storage, these indicators increase within acceptable limits, which confirms the possibility of the selected raw materials usage in the recipes of new fish puddings. Based on the obtained results, the prospects of further research are determined - to develop a technological scheme for the production of fish puddings based on representatives of freshwater fish, namely grass carp and silver carp

Current trend in the development of biotechnology of a specialized dairy product for nutrition of athletes

The paper presents the analysis of modern domestic and foreign scientific and technical literature that addresses organization of healthy nutrition for athletes. The results obtained allow us to conclude that most of the studies and experiments have been performed in accordance with the target activities of athletes in a particular sport with different physical loads and specific diseases that reduce effectiveness of their training cycle. Relevance and significance of the development of the biotechnology for specialized food products for nutrition of athletes and professionals, as well as amateurs and the population regularly engaged in physical exercises is defined. The aim of the study is formulated, study objects and methods are described, scientific substantiation is provided, and a current trend in the development of biotechnological parameters of a specialized dairy (curd) product recommended for nutrition of athletes is determined. The study optimized the elemental composition of a new type of specialized product with two species of starter culture with probiotic cultures and special ingredients (concentrate of Milki land-WPC 80 whey proteins, glutamine, pollen) used to enrich the new product with free irreplaceable amino acids, vitamins, and minerals. This increased its digestibility and stability of the athlete’s gastrointestinal tract due to a specialized product that contains immobilized probiotic cultures in an amount of at least 1·108 CFU. Chemical, amino-acid and vitamin composition of specific ingredients is presented, characteristics of their macro- and microelement composition are provided, and the relevance of their use is substantiated. Technological parameters for manufacturing a new product are determined, and a block diagram of the technology for manufacturing a curd product for the nutrition of athletes is presented.

PSIII-5 Effects of ingredient composition of oral drenches in small piglets post-farrowing on average daily gain and pre-wean mortality

Abstract Number of pigs born alive has been a key factor of the increasing efficiency of the U.S. swine industry. However, with increased pigs in the uterus, birth weight has been negatively impacted, with more small or at-risk pigs being born per litter. In order to overcome these changes, a study testing three commercial oral drenches against a control to determine which would increase average daily gain and decrease preweaning mortality. In a completely randomized design, 877 one-day-old suckling pigs from a high-health farm were selected for the experiment if they appeared to be in the bottom 20% of bodyweight compared to their contemporaries. Selected pigs were given one of four drenching treatments: 1) none (control), 2) bioactive proteins (BP), 3) high energy sugars (HES), and 4) immunoglobulins (IgY). Pigs were weighed on d 1 and d 19 of age (weaning), with mortality tracked during the suckling period. Data were analyzed using SAS v 9.4 (Cary, NC), with pig as the experimental unit and an accepted alpha of 0.05. Treatment had no detected effect on birth weight, weaning weight, ADG, or mortality (P = 0.79, 0.96, 0.86, 0.38 respectively). Likewise, statistical contrasts were used to determine there was no detected impact (P > 0.10) of drench, regardless of type, compared to the control in any measured response criteria. Interesting, pigs drenched with BP or IgY had numerically lower preweaning mortality (11.2 and 11.5% respectively), than those administered the control or HES (15.4 and 15.2%, respectively). In conclusion, this experiment showed no significant difference in the performance between piglets given no product vs. those drenched with bioactive proteins, high energy sugars, or immunoglobulins. However, additional research is warranted with greater replication or disease stressors to better understand if oral drenches may improve preweaning performance or mortality in different situations.

Stocking Rate Has No Confounding Effect on the Use of Internal and Inert Markers to Predict Botanical Composition, Diet Quality, Degradability and Passage Rate Kinetics in Sheep

Simple SummaryInternal markers are components of diets recovered to different degrees in faeces of animals. These feed components maybe helpful in predicting diet selection, nutrient intake and digestibility in animals. The development of sustainable grazing management and practices to prevent the depletion of natural grasslands as a result of overgrazing depends on the knowledge of feed intake, chemical and botanical composition of diets selected and consumed by ruminants. Determination of the botanical composition of diets selected by free ranging ruminants by visual observation is time consuming and tedious, while the use of oesophageal cannulated animals is invasive and impairs animal welfare. Therefore, it is imperative to use non-invasive methods, such as internal markers to predict feed preferences and composition of diets that ruminants consume. However, it is unclear if the accuracy of results obtained using internal markers is confounded by other factors, such as stocking rate, which is expected to determine the availability and botanical composition of pasture, which, in turn, may exert its influence on the diet selected and consumed by grazing animals. The findings of this study, however, showed that stocking rates did not affect diet selection and nutrient intake in sheep, while a combination of internal markers can be used to estimate the quality of diet selected by animals under cafeteria feeding conditions, regardless of the stocking rate used. Thus, the use of modified acid detergent fibre, acid insoluble ash and acid detergent lignin contents in feeds achieved high accuracy and precision in estimating diets selected by sheep. This approach serves as a proof of concept that these markers can be also used in free ranging animals.This study investigated if there is any confounding effect of stocking rate on the use of internal markers to determine and predict the dietary ingredient composition, dry matter intake (DMI) and digestibility of diets consumed by sheep. Fifteen sheep were randomly allocated to stocking rate treatments of one (SR1), two (SR2), four (SR4) and eight (SR8) sheep per pen (space allowance: 31.04 m2, 15.52 m2, 7.76 m2 and 3.88 m2 per sheep, respectively) and fed ad libitum maize stover, sorghum stover and veld hay by supplying 110% of previous day’s intake. Sheep were rotated across the treatments in four periods of 10 days. The proportion of feeds selected and total DMI were similar across all stocking rate treatments. However, diets selected by sheep in SR2 had the highest digestibility compared to other treatments. The prediction of the effective degradability of dry matter using acid detergent fibre content achieved an accuracy of 84.6%. A combination of crude protein and neutral detergent fibre contents achieved 63% accuracy in the prediction of the rate of degradation of feeds. The use of acid insoluble ash (AIA) as an internal marker to predict nutrient intake, digestibility, DMI and dietary ingredient intake accounted for 84.3%, 81.2%, 53.0% and 64.1% of the variation, respectively. The predictions of dietary feed proportions and nutrient quality selected obtained with least squares procedure using a combination of modified acid detergent fibre (MADF), acid detergent lignin (ADL) and AIA accounted for 81.0% and 72.4% of the variation, respectively. In conclusion, regardless of the different stocking rate tested in this study, a combination of MADF, ADL and AIA as internal markers can be used to estimate diet and nutrient selection by sheep using the least squares procedure. Hence, these markers can be used to predict ingredient composition of diet, diet and nutrient selection, nutrient intake and digestibility in free ranging animals.

Research of non-smoking products for oral consumption

A non-smoking, nicotine-containing, non-tobacco product is new to Russia. There are no normative legal documents regulating circulation, production, certification, control methods and ingredient composition. The composition of the product is not controlled. The absence of state regulation, technical requirements and regulatory documents for nontobacco nicotine-containing products, control methods and methods for its identification is a serious problem today, and the solution of the listed problems is extremely important and urgent. This situation has led to the appearance of a large number of products produced by semihandicraft methods. Technical conditions for their production are the property of a manufacturer, which allows unscrupulous manufacturers to manufacture a product that often represents a real threat to the health of consumers. The research began in 2018 in the Laboratory of technology for the manufacture of tobacco and tobacco products and aimed at solving the following problems: – monitoring of the Russian market of non-smoking nicotine-containing products for oral consumption; – research of consumer characteristics of brands of this type of products; – obtaining experimental data for an objective assessment of the toxic load of the test samples. The work was carried out according to the program developed in the laboratory using the following methods: – visual inspection (establishes the appearance of the consumer packaging and the labels on the packaging); – organoleptic and tasting assessment (establish consumer characteristics of the product); – establishment of individual characteristics (presence or absence of tobacco); – determination of physical, chemical and toxic indicators of the product: humidity, fractional composition, nicotine content.