Fat Losses Research Articles

RISE IN PLASMA BILE ACIDS FOLLOWING HYPOABSORPTIVE BARIATRIC SURGERIES PREDICT BENEFICIAL METABOLIC AND HOMEOSTATIC OUTCOMES IN MALE RATS.

The effects of three hypoabsorptive bariatric surgeries, Roux-en-Y gastric bypass (RYGB), biliopancreatic diversion with duodenal switch (BPD-DS) and single anastomosis duodeno-ileal bypass with sleeve gastrectomy (SADI-S), on bile acids (BAs) were assessed including the changes in BA plasma levels associated with the metabolic and homeostatic effects of the surgeries. Male Wistar rats, etheir fed high- (HF) or a low-fat (LF) diets, were divided into seven groups: RYGB HF, BPD-DS HF, SADI-S HF, sleeve-gastrectomy (SG) HF, sham-operation (SHAM) HF, SHAM LF and SHAM HF-pair-weighed to BPD-DS (SHAM HF-PW). The rats were treated 56 days. The results demonstrate the ability of RYGB, BPD-DS and SADI-S to raise plasma levels of BAs, whose elevations, most notably those of the secondary BAs (deoxycholic acid, ursodooxycholic acid and lithocholic acid) associated negatively with body weight gain, fat gain and fasting insulin levels and positively with plasma peptide tyrosine-tyrosine (PYY). Plasma BAs also correlated positively with the fecal levels of Clostridium, Sutterella and Enterobacteriaceae and negatively with Clostridiales_f_g_2, Christensenellaceae, Ruminococcaceae_g_2, Oscillibacter and Oscillospira. Additionally, they associated positively with the short-chain fatty acid (SCFA) levels of propionate, butyrate, isobutyrate, valerate and isovalerate. Altogether, the present study emphasizes the ability of RYGB, BPD-DS and SADI-S to induce circulating BA elevations that predict the beneficial consequences of those hypoabsorptive bariatric surgeries on energy and glucose homeostasis and circulating levels of PYY. The present results also reveal close associations between plasma BAs and SCFAs, whose variations following hypoabsorptive surgeries are also linked to significant fat losses and metabolic health improvements.

Seasonal changes in body composition in children from Maya agriculturalists in central Yucatán, Mexico.

Development policies have aimed to substitute subsistence agriculture for cash crops or other cash generating activities to encourage local farmers to depend on store-bought groceries available year-round instead of seasonal subsistence crops. In this paper, we test the hypothesis that increased dependence on store bought foods has decreased seasonal changes in nutritional status and fat mass in Maya Children from Yucatan, Mexico. Weight for age (W/A), body mass index (BMI), and tricipital Skinfold z scores in children under the age of 10 years from 14 Maya rural towns with different degrees of development were compared longitudinally between scarcity and abundance seasons using a repeated measures analysis of variance. Height for age (H/A) z scores were also estimated. Origin of food consumed corresponded to the town's degree of development. Nutritional status (W/Az) and adiposity, BMI, and tricipital z scores were significantly lower during the scarcity season in every community. W/Az, tricipital skinfold z, and H/Az scores were significantly higher in developed than in traditional towns, yet in both types of town W/Az and H/Az scores were below the WHO standard mean. Tricipital skinfold z score was only below the WHO standard amongst traditional towns during the scarcity season. Increased dependence on store foods failed to eliminate significant losses in body fat during the scarcity season. This failure may be affecting linear growth and promoting a thrifty phenotype that is seen in short and stocky individuals with a tendency to accumulate fat during abundance seasons.

Storable Cheese Curd—Effect of Milk Homogenization as a Pre-treatment and Freezing and Extrusion of Cheese Curd on Production of Pasta Filata Style Cheese

AbstractThis study investigates the production of pasta filata style cheese from a storable, frozen intermediate material. Homogenization (2–16 MPa, single-staged) of milk (fat/protein = 0.9) was used as a tool to decrease fat globule size and consequently fat losses. Plasticization was achieved by using a single-screw extruder set up with double-jacketed hot water cycle. Non-frozen and frozen cheese curd as well as the extruded pasta filata style cheese pre-treated with different homogenization pressure was analyzed regarding the thermo-rheological properties. Fat and protein gain/loss during extrusion was evaluated by analyzing fat in dry matter (FDM) and protein in dry matter (PDM) before and after extrusion. Homogenization of cheese milk leads to a reduction of tan δ for thereof produced raw cheese curd material as well as the extruded products. Freezing and extrusion counteract the reduction of tan δ. A homogenization pressure of 8 MPa is sufficient to prevent fat losses during extrusion while still maintaining plasticization of the product for fresh and frozen material, respectively. The FDM after extrusion is 0.8% higher for fresh material and 4.9% higher for frozen material, which means that the fat concentrates during extrusion due to water loss. Moreover, there is no loss of PDM for all samples, regardless of the homogenization pressure. A combination of homogenization pressure, freezing, and extrusion leads to a plasticizable product without losses of fat and protein. Hence, frozen cheese curd can be used as a storable intermediate.

Investigating the complete replacement of conventional fat with oleogel on the structural behavior of five different pastry products

Saturated and trans fat intake have been linked to an increased risk of developing diseases such as cardiovascular and coronary heart disease, obesity, and myocardial infarction. As a result of the actions and regulations proposed to reduce and eliminate the content of saturated and trans fats, it is necessary to develop and implement new structuring technologies, such as oleogelation. Oleogelation is a promising strategy for structuring liquid oil, that allows the incorporation of vegetable oils rich in unsaturated fatty acids into food matrix and which can provide the functionality of solid fats and improved nutritional characteristics. The partial or total replacement of conventional fats with oleogels in pastry products is of great interest due to their larger consumption. In this research paper, the puff (jam-filled puff pastry) and tender pastries (bow tie cookies, cheese crackers, apple pie, and cookies) have been reformulated by totally replacing of conventional fats with oleogel and the structural behavior in the dynamics of the technological process was evaluated. The textural properties of oleogel were comparable to those of some conventional fats, but frequency sweep measurements showed that the oleogel formulated with refined sunflower oil and carnauba wax (10% w/w) had the highest storage modulus G’ and loss modulus G’’ values when compared to conventional fats (commercial margarine, butter, a mixture of 73% margarine and 27% lard, and puff pastry margarine). The textural properties of oleogel (2.34 N and 2.30 mJ) were significantly different from those of puff pastry margarine (9.78 N and 21.73 mJ), but compared to other conventional fats, the values of hardness (1.42–2.70 N) and adhesiveness (4.40–5.17 mJ) were similar. For conventional and oleogel doughs the storage modulus (Gʹ) were higher than loss modulus (G″) and both increased with the applied frequency (Hz). In terms of the products textural profile, the prototypes formed with oleogel exhibited lower hardness values (2.37–15.64 N) than the conventional products (8.83–19.89 N), indicating the tenderizing effect produced by the oleogel. The fat losses determined during 14 days of storage showed a lower physical stability of the doughs and products formulated with oleogel, most probably due to the destabilization kinetics of the lipid system during the operations of the technological process.

Tratamiento quirúrgico de fracturas coccígeas en ovejas de cola gruesa

Fat–tailed sheep are a common breed in many parts of the world, and coccygeal fractures occur in these animals due to various traumas. As a result of these fractures, fracture hematoma occurs in the region and subsequently gangrene occurs due to circulatory impairment in the region. If the gangrened area is not treated, an open wound will form, and infection will be inevitable due to its relationship with the external environment. From this infected area, it causes sepsis and more serious complications that deteriorate the general condition of the creature, causing general condition disorders. However, it can be treated by surgical partial extirpation of the area where the coccygeal fracture occurs. In this study, the long–term recovery period of a total of 30 adult fat–tailed sheep and rams with coccygeal fractures treated with operative inverted V incision is followed. While all cases are observed to have recovered, it is observed that their productivity characteristics continued normal along with their walking and adaptation to herd management. It is concluded that the partial extirpation method, which is both cheap and effective, can be used in fat–tailed sheep with coccygeal fractures and can be applied in clinical practice. It is observed that the inverted V incision partial extirpation operative technique is both an effective treatment option and prevented economic losses in fat–tailed sheep.

Abstract 3083: Unveiling the role of chemotherapy-resistant, slow-cycling cancer cells in driving cancer cachexia

Abstract Cancer cachexia, a systemic disease marked by substantial, involuntary weight loss, predominantly affecting muscle and adipose tissue, manifests in patients with advanced-stage cancer. The emergence of cancer cachexia poses significant challenges to cancer treatment, diminishing the efficacy of anticancer medications, and the resultant muscle loss adversely impacts the daily lives of patients, diminishing the overall quality of life. Notably, cancer cachexia is implicated in 30-40% of cancer-related deaths, underscoring the pivotal need to comprehend its underlying principles and propose apt interventions to enhance both survival rates and the well-being of cancer patients. Based on our previous findings, cancer cells exhibiting a slow cell cycle, resistant to widely employed clinical chemotherapy agents, exhibit the formation of proinflammatory tumor microenvironment. The escalation of systemic inflammatory cytokines has long been suggested as a potential mechanism contributing to cancer cachexia. Building upon these insights, we hypothesized that slow-cycling cancer cells (SCCs) featuring resistance to chemotherapy are pivotal contributors to cancer cachexia. We investigated the impact of drug-resistant SCCs on the loss of differentiated myotubes and lipid droplets in vitro and muscle and fat loss in in vivo conditions. Interestingly, these cells induced more severe muscle and fat losses. Upon scrutinizing this cell population, we found the overexpression of a particular membrane protein, Protein A. The increase of this Protein A enhanced the release of exosomes from the cell through a novel mechanism distinct from its classical functions, consequently amplifying the release of inflammatory substances originating from cancer cells. In summary, our study elucidates that chemotherapy-resistant cancer cells, characterized by a slow cell cycle, intensify the secretion of inflammatory substances in a manner contingent upon the overexpression of a membrane protein A, which leads to the depletion of muscle and fat located in the distal peripheral regions. Citation Format: Jaebeom Cho, Ho-Young Lee. Unveiling the role of chemotherapy-resistant, slow-cycling cancer cells in driving cancer cachexia [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2024; Part 1 (Regular Abstracts); 2024 Apr 5-10; San Diego, CA. Philadelphia (PA): AACR; Cancer Res 2024;84(6_Suppl):Abstract nr 3083.

Wintering Conditions and Heat Loss during Hibernation in the Brown Long-Eared Bat

The aim of this study was to estimate heat loss in the brown long-eared bat during hibernation depending on the refugioclimate conditions. The measured values of refugioclimate parameters were: ambient temperature (Ta) 3–10 °C, relative humidity (Rh) 74–98% and air velocity (v) 0.06–0.95 m/s. Heat loss was calculated using convective heat transfer equations. Mean heat loss amounted to 4 W/m2. The results were compared to the heat loss calculated based on the fat burned during hibernation. Bats flying into underground systems during the hibernation period were captured and their body mass was measured. A loss of body mass of 2.6 g over the 126 days of hibernation was observed. Heat loss equalled 3.115 W/m2K.The presented method of calculating energy expenditure allows for non-invasive monitoring of the heat and fat losses of bats during hibernation. Such research may find application in designing artificial wintering sites.

Influence of different milk-clotting enzymes on the process of producing semihard cheeses

The effect of milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosins of 95%, “Bovine Pepsin” with a mass fraction of chymosin of 10%), as well as MCEs of microbial origin (Fromase 750 XLG) and recombinant origin (Chy-max Extra and Chy-max Supreme) on the duration of milk coagulation and processing of cheese curd, as well as on the composition of whey and fresh cheeses in the manufacture of semihard cheeses, at an introduction dose of MCE of 1,500 to 6,000 IMCU per 100 kg of milk. Increasing the MCE dose from 1,500 to 2,000–3,000 IMCU/100 kg of milk leads to a decrease in the coagulation duration by an average of 20 min (p<0.05). A further increase in the MCE dose to 5,000–6,000 IMCU/100 kg of milk does not lead to a reduction in the coagulation duration. With equal introduction doses, MCE brands of Fromase and “Pepsin” show greater losses of fat (by 0.15–0.60%) and dry matter (by 0.30–0.50%) in whey than MCEs of Naturen brands, Chymax Extra and Chy-max Supreme. Cheese variants made using different types and doses of MCEs did not have statistically accurate differences in the content of dry matter, fat, protein, salt and pH (p>0.05). The use of MCEs of Naturen, Chy-max Extra and Chy-max Supreme brands at a dosage of 5,000–6,000 IMCU/100 kg of milk gives an average of 1.5% higher actual cheese yield compared to MCEs of the Fromase and “Pepsin” brands at an introduction dose of 1500 IMCU/100 kg of milk.

Effects of different phosphate content on the quality of wheat bran chicken sausage

Introduction. The addition of phosphates improves the emulsifying and gelling properties of meat proteins as well as overall product quality. The effect of phosphate addition on the properties of low-fat chicken sausages containing wheat bran was studied in this article. Materials and methods. Cooking loss, emulsification stability, water distribution, texture and sensory characteristics of wheat bran chicken sausage added with different amounts of complex phosphate were determined. Results and discussion. The positive influence of phosphate addition on technological and textual properties of meat products is known, however taking into account consumer’s acceptability, determination of phosphate content in sausages ensuring their high quality but not but not exceeding this value is needed. Low–fat chicken sausages with increased dietary fiber content due to inclusion in the sausage formulation of wheat bran were used as the object of the study. Comparative characteristics of wheat bran chicken sausage added with different amounts of complex phosphate, namely, 1.0, 1.5 or 2.0 g to 400 g of ground chicken meat were determined. It was shown that the minimum cooking water and fat losses were observed when addition of 1.5 g of complex phosphate was used. Thus, addition of 1.5 g of complex phosphate to 400 g of ground chicken meat ensured better retaining of water and fat, lowest cooking loss and highest emulsifying stability than in cases when 1.0 or 2.0 g of complex phosphate were added. At the same time, the results showed that the sausage containing 1.5 g phosphate per 400 g of ground chicken had the highest hardness, elasticity and chewiness, and the highest overall acceptability score of sensory evaluation, but the difference was not significant (P>0.05). Addition of 1.5 g phosphate per 400 g of ground chicken reduced the fluidity of free water in the sausage, and thus enhanced the water-retaining ability of chicken sausage. In addition, the results of the pseudo-color map showed that the semi-bound water of the S2 and S3 treatment groups increased significantly. Conclusions. Addition of complex phosphate, 0.2 %, in formulation of low-fat wheat bran chicken sausages decreases cooking, moisture and fat losses, and improves the texture and sensory properties of the final product.

Using publicly available weather station data to investigate the effects of heat stress on milk production traits in Canadian Holstein cattle

Heat stress imposes a challenge to the dairy industry, even in northern latitudes. In this study, publicly available weather station data were combined with test-day records for milk, fat, and protein yields to identify the temperature–humidity index (THI) thresholds at which heat load starts affecting milk production traits in Canadian Holstein cows. Production loss per THI unit above the threshold for each trait was estimated. Test-day records from 2010 to 2019 from 166,749 cows raised in Ontario and from 221,214 cows raised in Quebec were analyzed. Annual economic losses (EL) due to heat stress were estimated from the average losses of fat and protein yields based on the annual average of 156 d with THI exceeding the calculated thresholds. Average thresholds for the daily maximum (THImax) and daily average (THIavg) THI estimated across lactations in both provinces were THImax (THIavg) 68 (64), 57 (50), and 60 (58) for milk, fat, and protein yield, respectively, indicating that milk components are more sensitive to heat stress. An EL of about $34.5 million per year was estimated. Our findings contribute to an initial investigation into the impact of heat stress on the Canadian dairy industry and provide a basis for genetic studies on heat tolerance.

Aging, obesity, sarcopenia and the effect of diet and exercise intervention.

The number of adults 65years and older is increasing worldwide and will represent the 20% of the population by 2030. Half of them will suffer from obesity. The decline in muscle mass and strength, known as sarcopenia, is very common among older adults with obesity (sarcopenic obesity). Sarcopenic obesity is strongly associated with frailty, cardiometabolic dysfunction, physical disability, and mortality. Increasing efforts have been hence made to identify effective strategies able to promote healthy aging and curb the obesity pandemic. Among these, lifestyle interventions consisting of diet and exercise protocols have been extensively explored. Importantly, diet-induced weight loss is associated with fat, muscle, and bone mass losses, and may further exacerbate age-related sarcopenia and frailty outcomes in older adults. Successful approaches to induce fat mass loss while preserving lean and bone mass are critical to reduce the aging- and obesity-related physical and metabolic complications and at the same time ameliorate frailty. In this review article, we discuss the most recent evidence on the age-related alterations in adipose tissue and muscle health and on the effect of calorie restriction and exercise approaches for older adults with obesity and sarcopenia, emphasizing the existing gaps in the literature that need further investigation.

Effect of β-casein reduction and high heat treatment of micellar casein concentrate on the rennet coagulation properties, composition and yield of Emmental cheese made therefrom

To study the effect of removing β-casein of cheesemilk on cheese manufacture, cheesemilk was formulated from low heat skim milk powder (LH CM), micellar casein concentrate with 1.83% β-casein reduction (MCC CM) and β-casein-reduced micellar casein concentrate with 4.25% β-casein reduction (LB CM) or high heat treatment (HHT; 120 °C, 15 s) LB CM to manufacture Emmental cheeses. MCC- and LB CM had similar rennet coagulation properties and similar compositions and yield in the resultant cheeses. Compared with LB CM, HHT LB CM had an increased level of denatured whey protein and a reduced, yet acceptable, curd firming rate. Higher fat losses, but lower protein losses, from cheesemilk to whey in HHT LB cheeses resulted in a similar yield compared with LB CM cheese. Overall, it was possible to remove β-casein from cheesemilk or apply high heat treatment to whey protein reduced milk without adversely affecting cheese composition and yield.

Heat stress level as an alternative to fixed regression modeling for fat and protein yield traits in Holstein cattle

To date, no study has tested the inclusion of bioclimatic variables or heat stress indicators in the formation of fixed regression for the genetic evaluation of dairy cattle. The objective of the present study was to investigate the inclusion of heat stress level in modeling of fixed regression in random regression models to predict population response and individual genetic components for fat and protein yield in test-day, using data from Holstein cattle in tropical environment. The data comprised 52,012 test-day fat and protein records of 9,858 first-parity Holstein cows from Brazil, collected from 1997 to 2013, and bioclimatic data (temperature-humidity index – THI, and diurnal temperature variation – DTV) from 18 weather stations. Least square linear regression models were used to determine THI and DTV thresholds for fat and protein yield losses caused by heat stress. In addition to the standard model (SM, without bioclimatic variables), THI and DTV were analyzed as fixed effects (considering the average of two days before the test-day control), and heat stress level was considered in formation of fixed regression, totaling three models for each trait. THI and DTV thresholds for fat and protein losses was THI = 74 (−0.030 kg/day/ THI) and DTV = 16 (−0.020 kg/day/ DTV), for both traits. The model that included THI and DTV as fixed effects, and used heat stress level in formation of fixed regression (fixed curve), presented a better fit (Akaike's information criterion, Schwarz's Bayesian information criterion, and residual variance). Estimated breeding values (EBV) are improved when using this model, and there is an increase in reliability of estimates. There is an important reranking of sires when heat stress indicators are included in the model to evaluate fat and protein yield in test-day. The increase in reliability of EBV by including heat stress level in the fixed regression shows a better fit of model to the data. It is possible to conclude that the inclusion of heat stress level in the formation of fixed regression is an important factor to be considered in dairy cattle reared in tropical regions to minimize environmental effects and optimize the process of evaluation and genetic selection.

Impact of starvation on fat content and microbial load in edible crickets (Acheta domesticus)

Interest in insects as food is increasing worldwide, particularly in industrialised countries. Insect-based ingredients are considered novel foods in Europe and there are unresolved concerns regarding food safety. Microbial counts in insects can be high, posing potential health risks to consumers and possibly causing rapid deterioration by spoilage microorganisms. Gut emptying by starvation prior to killing could reduce the microbial load in the insect gut but could also lead to fat loss and lower energy content, reducing the profitability of production. This study evaluated the microbial load (total aerobic counts (TAC), Enterobacteriaceae) in house crickets (Acheta domesticus) starved for 0 h (control), 24 h, and 48 h, and the corresponding fat losses. The 24 h starvation group showed significantly lower (P=0.004) Enterobacteriaceae counts of one log cfu/g, but not TAC, (compared to the control group). TAC was significantly increased (P=0.002), by almost one log cfu/g in the 48 h starvation group compared with the control. Sex of the insects had no significant effect on microbial numbers (P=0.72 and P=0.46 for TAC and Enterobacteriaceae, respectively). Starvation for 24 h decreased fat content in crickets (P=0.02), indicating potential production losses. This shows that starvation is not an effective method for reducing microbial loads in edible crickets.

Changes in the body composition and nutritional status after total pancreatectomy.

The purpose of this study was to evaluate changes in the body composition and nutritional status after total pancreatectomy (TP). Consecutive 45 patients underwent TP between February 2003 and July 2018. Among them, 32 had computed tomography images available before TP and at 6 and 12 months after TP. The skeletal muscle index (SMI), visceral fat tissue index (VFI), and subcutaneous fat tissue index (SFI) were measured using images at each time. Body mass index (BMI), serum albumin levels (Alb), hemoglobin A1c levels (HbA1c), and daily insulin use were also recorded. There were significant reductions in SMI (median, 38.7 vs. 36.6 cm2/m2, P = 0.030), VFI (12.4 vs. 5.1 cm2/m2, P < 0.001), SFI (26.5 vs. 9.2 cm2/m2, P < 0.001), BMI (20.3 vs. 18.7 kg/m2, P < 0.001), and Alb (4.2 vs. 3.7 g/dL, P = 0.031) at 6 months after TP compared with preoperative period. HbA1c significantly increased at 6 months after TP compared with postoperative discharge (6.7 vs. 7.3%, P < 0.001). The daily insulin use significantly increased at 12 months after TP compared with 6 months after TP (22 vs. 26 units/day, P < 0.001), whereas there were no significant changes in other parameters. Significant losses in fat and skeletal muscle mass as well as the BMI and Alb occurred within the first 6 months after TP. A subsequent increase in the daily insulin use occurred during the next six months, which helped preserve the body composition.

The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese.

The aim of this work was to evaluate the influence of cheese milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of Croatian soft Protected Geographical Indication (PGI) Lički škripavac cheese. Standardization of milk to the casein/fat ratio of 0.7 was carried out by adding skimmed milk powder (SMP) to cheese milk and by skimming part of the milk fat. Results showed that losses of fat by whey were significantly (p < 0.05) lower after Lički škripavac cheese produced from standardized milk by skimming part of the milk fat. Standardization of cheese milk by addition of SMP caused higher losses of protein (p < 0.05) and total solids (p < 0.0001) by whey. Both methods of cheese milk standardization caused a significant (p < 0.01) decrease in milk fat and fat in dry matter content in cheese. In contrast, standardization of cheese milk caused a significant (p < 0.01) increase in protein content in cheese milk. Moisture in non-fat substance (MNFS) significantly (p < 0.05) decreased. Optimization of the casein/fat ratio did not cause a significant increase in fat recovery, but protein recovery significantly increased (p < 0.01). Addition of SMP to cheese milk significantly (p < 0.01) increased actual and adjusted cheese yield. The addition of SMP led to a noticeably higher (p = 0.10) sensory score of Lički škripavac cheese.

Effects of porcine blood plasma on the emulsion stability, physicochemical characteristics and textural attributes of emulsified pork batter.

This study was conducted to determine the effects of addition of porcine blood plasma (PBP) to the emulsified pork batter as a substitute for the soy protein isolate (SPI) or sodium caseinate (SC) on the emulsion stability and physicochemical and textural properties of the emulsified pork batter. A total of 10 treatments were no addition and 0.5%, 1.0%, and 1.5% addition with each of SPI, SC, and PBP. The moisture and fat losses of the pork emulsion after cooking decreased with increasing percentage of any of SPI, SC, and PBP (p < 0.05). Further, moisture loss was less for the PBP treatment than for SPI and SC (p < 0.05). The lightness, redness, and whiteness of the emulsified pork batter decreased (p < 0.05) due to any of the SPI, SC, and PBP treatments whereas the yellowness and the chroma and hue values increased. The lightness, redness, yellowness, and chroma and hue values differed also among the SPI, SC, and PBP treatments (p < 0.05); however, the numerical difference between any two types of substitutes was less than 8% of the two corresponding means in all of these variables. Textural properties, including the hardness, cohesiveness, springiness, gumminess, chewiness, and adhesiveness, were not influenced by any of the SPI, SC, and PBP treatments (p > 0.05), except for greater gumminess and chewiness for the PBP treatment than for SC. The present results indicate that PBP is comparable or even superior to SPI or SC in its emulsion-stabilizing effect and therefore could be used a substitute for the latter as a non-protein ingredient of pork emulsion batter.

Effect of Fermentation by Rhizopus oligosporus or Amylomyces rouxii on In-Vitro Starch and Protein Digestibility of Decorticated Red Sorghum (Sorghum bicolor L. Moench)

Solid substrate fermentation of cooked decorticated red sorghum was carried out by using mould Rhizopus oligosporus or Amylomyces rouxii. This study aims to investigate the growth of mould biomass by determining glucosamine and investigating the effects of fermentation on the changes in proximate composition, pH and total titratable acidity, and in-vitro starch and protein digestibility. Red sorghum was decorticated using a carborundrum discs to remove the bran. Decorticated sorghum was soaked in water (12 h for R. oligosporus and 1 h for A. rouxii fermentation), heated up to 90oC for 30 min, steamed for 30 min, and sterilized at 121oC for 20 min). Fifty g of sterile sorghum was inoculated with R. oligosporus (6.103 spore/g substrate) or A. rouxii spores (2.103 spore/g substrate) then incubated at 30oC. Samples were taken at 0, 12, 18, 24, 30, and 36 h for R. oligosporus fermentation and 0, 24, 48, 72, 120, and 168 h for A. rouxii fermentation. The results indicated that glucosamine content of fermented sorghum by R. oligosporus and A. rouxii were 4.49 and 11.72 mg/g dry matter at the end of fermentation, respectively. R. oligosporus hydrolyzed up to 11.4% of initial starch and 63.4% by. A. rouxii. There were more protein and fat losses in R. oligosporus fermentation than A. rouxii. Both fermentations produced acid and lowered pH to about 3.0, but pH went up to 4.0 at the end of R. oligosporus fermentation. Mould fermentation improved in-vitro starch digestibility, in A. rouxii it went up from 31.3% to 37.9% and down again to 11.4% at the end of fermentation. In R. oligosporus fermentation, it went up to 35.4%. In-vitro protein digestibility went up from about 35.0% to 37.0% and to 51.8% by R. oligosporus and A. rouxii fermentation, respectively.

Comparison of regression and fat-free diet methods for estimating ileal and total tract endogenous losses and digestibility of fat and fatty acids in growing pigs.

An experiment was conducted to 1) compare the regression and fat-free diet methods for estimating total or basal endogenous losses of fat (ELF) and fatty acids (ELFA) and true digestibility (TD) or standardized digestibility (SD) of fat and fatty acids in growing pigs and 2) compare these estimated values at the end of the ileum and over the entire intestinal tract. Ten barrows (initial body weight: 45.1 ± 2.8 kg) were surgically fitted with a T-cannula in the distal ileum and allotted to one of five experimental diets in a three-period Youden Square design. A fat-free diet was formulated using cornstarch, soy protein isolate, and sucrose. Four oil-added diets were formulated by adding four levels of soybean oil (2%, 4%, 6%, and 8%) to the fat-free basal diet at the expense of cornstarch. All diets contained 26% sugar beet pulp and 0.40% chromic oxide. Results indicated that there were no differences between true ileal digestibility (TID) of fat and true total tract digestibility (TTTD) of fat when pigs were fed soybean oil. The TID of C18:0 and total saturated fatty acids (TSFA) was greater than TTTD (P < 0.05). The total ELF at the end of the ileum were not different from that over the entire intestinal tract. In addition, total endogenous losses of C18:0 and TSFA were greater for the entire intestinal tract than at the end of the ileum, whereas total endogenous losses of C18:2 and total unsaturated fatty acids were just the opposite. Similar results were observed for basal ELF and ELFA. As the inclusion level of soybean oil increased, apparent digestibility (AD) of fat and fatty acids increased linearly (P < 0.05) except for apparent ileal digestibility of C18:0. However, SD of fat and fatty acids was not influenced by the inclusion level of soybean oil. Estimation of ELF and ELFA observed by the regression and fat-free diet methods did not differ when measured at the end of the ileal or total tract. There were no differences between the estimations of TD and SD of fat and fatty acids for soybean oil. Collectively, the estimation of TD or SD of fat can be measured over the entire intestinal tract, whereas the ileal analysis method should be used to determine the ELF, ELFA, and TD or SD of fatty acids. Correcting AD for basal ELF and ELFA can accurately estimate SD values of fat and fatty acids.

Relationships between cheese-processing conditions and curd and cheese properties to improve the yield of Idiazabal cheese made in small artisan dairies: A multivariate approach

Very diverse cutting and cooking intensity processes are currently used in small artisan dairies to manufacture Idiazabal cheese. The combination of the technical settings used during cheese manufacturing is known to affect cheese composition and yield, as well as whey losses. However, the information regarding the effect on microstructure and texture of cheese is scarce, especially in commercial productions. Therefore, the effect of moderate- and high-intensity cutting and cooking processes on whey losses, curd-grain characteristics, microstructure and cheese properties, and yield were analyzed. Three trials were monitored in each of 2 different small dairies during the cheesemaking of Idiazabal cheese, which is a semihard cheese made from raw sheep milk. The role and know-how of the cheesemakers are crucial in these productions because they determine the cutting point and handle semi-automatic vats. The 2 dairies studied used the following settings: dairy A used moderate-intensity cutting and cooking conditions, and dairy B used high-intensity cutting and cooking settings. Multiple relationships between cheese-processing conditions and curd, whey, and cheese properties as well as yield were obtained from a partial least square regression analysis. An increased amount of fat and casein losses were generated due to a combination of an excessively firm gel at cutting point together with high-intensity cutting and cooking processes. The microstructural analysis revealed that the porosity of the protein matrix of curd grains after cooking and cheese after pressing was the main feature affected, developing a less porous structure with a more intense process. Moderate-intensity cutting and cooking processes were associated with a higher cheese yield, regardless of the longer pressing process applied. No significant differences were observed in cheese composition. After 1 mo of ripening, however, the cheese was more brittle and adhesive when the high-intensity cutting and cooking process was applied. This could be associated with the composition, characteristics, and size distribution of curd grains due to differences in the compaction degree during pressing. These results could help to modify specific conditions used in cheesemaking, especially improving the process in those small dairies where the role of the cheesemaker is crucial.