Low Nutritional Value Research Articles

Antioxidant, Physiochemical, and Sensory Properties of Functional Marshmallow Produced from Honey, Strawberry Concentrates, and Hibiscus Extract

Marshmallow candy is a well-known sugar-based confection that is widely consumed among different population groups. However, its high sugar contents and low nutritive value might lead to adverse health outcomes. This study, therefore, aimed to develop optimal formulations for functional marshmallow candy using honey, aqueous hibiscus extract, cow’s milk, and strawberry concentrates with partial replacement of table sugar and glucose syrup. In this regard, six different formulations (F1–F6) were developed, varying in the ratios of key ingredients, such as F1 formulated with honey (9%), sucrose (35%), glucose syrup (33%), milk (4%), and hibiscus extract (1%); F2 containing honey (10%), sucrose (30%), glucose syrup (25%), milk (4%), hibiscus extract (1%), and strawberry concentrate (13%); F3 with honey (15%), sucrose (25%), glucose syrup (20%), milk (4%), hibiscus extract (1%), and strawberry concentrate (16%); F4 formulated with honey (20%), sucrose (20%), glucose syrup (15%), milk (4%), hibiscus extract (1%), and strawberry concentrate (24%); F5 containing honey (30%), sucrose (20%), glucose syrup (5%), milk (4%), hibiscus extract (1%), and strawberry concentrate (24%); and F6 developed with honey (10%), sucrose (30%), glucose syrup (25%), and strawberry concentrate (16%) without milk or Hibiscus extract. These formulations were evaluated for total phenolic content, total flavonoid content, DPPH radical scavenging activity, and textural and sensory characteristics. The results show that all formulations containing functional ingredients had significantly higher total phenolic and flavonoid contents, along with stronger antioxidant activities in a dose-dependent manner compared to the control. Among the formulations, F5 exhibited the highest phenolic and flavonoids contents (89.8 mg GAE/100 g and 1.62 mg RE/100 g, respectively) and reducing power activity (197.8% equivalent to 30 µg vitamin C). Additionally, F3 and F4 showed the strongest DPPH scavenging activity, with IC50 values of 8.0 and 5.1 mg/mL, respectively. In terms of texture, the hardness of all formulations was comparable to the control, except for F1 and F6. The results for sensory analysis show that all modified marshmallows received higher consumer acceptance in overall liking, appearance, softness, elasticity, lightness, and flavor compared to the control. Overall, this study shows that the use of functional ingredients significantly enhanced the total phenolic and flavonoid content and improved antioxidant activities in marshmallow production. This functional candy can provide nutrient-rich health-promoting ingredients for consumers.

Study of breaded pollock products quality

The aim of the work is to evaluate the assortment structure, analyze the composition, as well as the nutritional value, organoleptic and physicochemical indicators of commercial samples of breaded pollock products, presented in the Russian market. Methods used: The analysis and structure of the assortment were determined by means of the calculation method. Data on component composition and nutritional value were analyzed by the method of labeling examination. Standard methods were used to determine sodium chloride and water content. The results of organoleptic evaluation were processed by the method of profile analysis and mathematical method with the use of heuristic approach to the evaluation of product quality indicators. Novelty: The main defects, as well as physico-chemical and organoleptic characteristics of the quality of breaded productsResults: The leading place of breaded fish culinary semi-finished products from pollock in the structure of the Russian market among the products of this name from other species of aquatic biological resources is shown. It is revealed that breading systems of commercial samples of breaded pollock products consist mainly of ingredients of low nutritional and biological value. Practical significance: the results obtained are used for the development of breaded products with increased nutritional and biological value.

Extending beyond traditional forage: potential nutritional benefits of native plants in extreme arid insular regions.

The scarcity, unstable nutritional quality and environmental cost of imported forages in arid insular regions like Fuerteventura in the Canary Islands (Spain) need exploring sustainable local alternatives. This study evaluated the nutritional quality of twelve native and endemic plant species categorized into legumes, grasses, and a mixed group, cultivated under controlled conditions. The bromatological profiles, focusing on fiber, protein, lipids, and minerals, showed significant differences among plants in key parameters of forage quality: neutral detergent fiber (NDF; 24.2-71.3%), acid detergent fiber (ADF; 9.0-40.5%), acid detergent lignin (ADL; 2.0-15.8%), crude protein (CP; 6.1-20.9%), total lipids (TL; 1.5-6.3%), ash content (25.4-88.6%), enzymatic organic matter digestibility (EOMD; 5.9-10.9 MJ/kg), metabolizable energy (ME; 5.9-10.9 MJ/kg), and relative feed value (RFV; 74.8-317.9). Among lipids, all species had a high proportion of polyunsaturated fatty acids (PUFA; 34.7-63.1% of total fatty acids), mainly α-linolenic acid (ALA; 18:3 n-3; 24.8-54.4%) and linoleic acid (LA; 18:2 n-6; 6.4-25.0%). Other beneficial lipid molecules for animal health such as γ-linolenic acid (GLA; 18:3 n-6), stearidonic acid (SDA; 18:4n-3) and phytosterols (PTS) were detected in specific species. Mineral composition analysis revealed that only Ca, Na, Fe and Cu levels were near or above the established maximum tolerable levels (MTLs) in some species. According to literature, most of the species had a similar or slightly lower nutritional value compared to conventional forages such as alfalfa. Thus, the evaluated native species pool could serve as alternative feed for ruminants during forage shortages, suggesting their combined use to improve livestock health and product quality. This research emphasizes the untapped potential of native plant biodiversity to enhance sustainable agro-livestock practices in arid regions, supporting livestock nutrition and conserving unique botanical heritage.

Stain-free SDS-PAGE for deciphering the structural stability, degradation and aggregation of Colorant-Phyco-Cyanin subunits during thermoprocessing of gummy candy

Gummy candy is one of the most popular confectionery products, and their high consumption raises some concerns due to their low nutritional value and high sugar content. In this study, fructose as a low glycemic sugar was partially replaced with sucrose, then the color/antioxidative stability of natural Colorant-Phyco-Cyanin added at varied temperature to gummy solution was evaluated. The experiment was designed based on two treatment groups consisting sucrose + glucose syrup (S treatments: S37, S47, S57, S67) and the partial substitution of sucrose with fructose syrup (F treatments: F37, F47, F57, F67). Blue color degradation was minimal in F37/F47, which exhibited visual appeal while sucrose samples showed discoloration. The antioxidative values differed by ten/twelve orders of magnitude in the C-PC added gummy candies. Noteworthy, this study presents the first attempt to elucidate C-PC subunits on the free-stained transparent SDS-PAGE during thermo-processing of the gummy solution. C-PC from F37 revealed sharp bands of α/β subunits responsible for appealing blue hue, yet phycocyanin from S67 exhibited faded subunits along with an additional band of hexameric αβ aggregate, responsible for cyan tone. These results illustrate the potential for partially replacing sucrose with fructose as stabilizer of C-PC in the production of antioxidant-rich and visually appealing gummy candies, offering an alternative to commonly used colorants.

Examining the relationship between ultra-processed food consumption and obesity: a comprehensive review

Abstract. This research investigates the relationship between the consumption of ultra-processed foods (UPFs) and obesity by analyzing seven studies, including both cross-sectional and longitudinal designs. The NOVA classification framework is employed to distinguish foods based on their degree of processing, with particular attention given to the adverse health outcomes associated with UPFs, which are characterized by high sugar, fat, and salt content, and low nutritional value. This review also explores potential mechanisms by which UPFs contribute to obesity, including their nutrient composition, impact on satiety, and behavioral factors related to their consumption. The findings indicate that measures should be taken to reduce UPF consumption and encourage healthier dietary habits to combat the global obesity epidemic.

Microbiota modulation by the inclusion of Tenebrio molitor larvae as alternative to fermented soy protein concentrate in growing pigs diet.

Tenebrio molitor meal represents a promising protein source for animal nutrition due to its low environmental impact and high nutritional value. To date, there is limited data in the literature regarding the effects of Tenebrio molitor meal on the modulation of gut microbiota in growing animals, with most results focusing on poultry rather than pigs. The aim of this study was to evaluate the effects of replacing fermented soy protein concentrate with Tenebrio molitor meal on gut microbiota and feed digestibility in growing pigs. A total of 14 growing pigs (80 ± 2 days old) were randomly allotted to two groups: the control group (CON) was fed a commercial diet containing 4% fermented soy protein concentrate (48% crude protein), and the treatment group (TM) was fed a basal diet containing 5% of T. molitor larvae meal formulated to be isonitrogenous and isoenergetic. The study lasted 28 days. Animals were weekly weighted and feed refuse was routinely measured. Fecal, blood samples, and rectal swabs were collected for analysis. No differences were observed in growth and diet digestibility for the protein and lipid components throughout the trial. No differences in the serum concentrations of albumin, globulin, urea, and interleukin-6 were registered in both groups, suggesting an unaltered health status. The TM group showed a significant difference in the beta diversity index considering the total duration of the trial (treatment effect evaluated with PERMANOVA, R2 0.0771, p value = 0.0099) showing an increased abundance of Elusimicrobium spp. and a decrease in Asteroplasma spp. in TM compared to the CON group (p < 0.05). Obtained findings indicate that 5% T. molitor meal can be included as a partial replacement for soy in growing pig formula without impairing pig growth and gut microbiota composition.

Genotype‐by‐environment interactions for mean performance and trait variation in house fly larvae reared on two diets

AbstractSome insect species have been proposed as a sustainable alternative to traditional animal‐based food and feed sources. Optimisation of insect production can generally be achieved using two main approaches: optimising environmental conditions and improving traits of interest through selective breeding. These avenues are not inseparable as performance of a genotype might differ between environments due to phenotypic plasticity and because genotypes can respond differently to environmental changes, that is genotype‐by‐environment interactions (G × E). In insect production, diets can be of variable quality and consist of waste‐ and by‐products of low nutritional value, which might result in decreased performance and/or increased trait variability within a population. Therefore, it is of interest to investigate how genotypes perform across various diets. Here, we investigated plasticity and G × E for mean performance and trait variation, which we define as the ability of a genotype to produce consistent phenotypes within and across environments. We did this by rearing 190 full‐sib families of house fly larvae, Musca domestica L. (Diptera: Muscidae), on two diets based on either alfalfa, Medicago sativa L. (Fabales: Fabaceae), or deproteinated grass. Four larval traits were assessed: egg‐to‐larva viability, surface area, dry weight and relative lipid content. Reaction norms were used to investigate the effects of diet on full‐sib family mean and trait variation within and across environments. We found that families reared on the grass‐based diet had higher performance across all investigated traits than families reared on the alfalfa‐based diet. For both mean performance and trait variation, we found G × E for all investigated traits. These findings suggest that there is genetic variation for plasticity (slope of reaction norms) for both trait mean and trait variation, and thus that there is a potential to breed for genotypes with high performance as well as for genotypes with low trait variation within and across diets.

Effects of temperature and salinity on the LC-PUFA biosynthesis and composition of the nereid polychaete Hediste diversicolor fed side streams

The rapid growth of aquaculture has prompted the exploration of alternative and sustainable feed ingredients. Polychaetes, such as Hediste diversicolor, offer promise in the circular economy due to their ability to recycle waste materials from bioindustries and convert low nutritional value fatty acids (FA) into eicosapentaenoic (EPA) and arachidonic (ARA) acids. This study explored the combined effect of temperature and salinity on growth and LC-PUFA biosynthesis in H. diversicolor fed on a side stream diet (33% sludge from salmon aquaculture (AS) and 66% solid-phase digestate from biogas production (SBD)). Polychaetes were cultured for 28 days along a 5-step temperature and salinity gradient ranging from 7.7 to 17.9 °C and 5 to 40 psu, respectively. Growth was highest at high temperatures (≥ 14.3 °C) and salinities (≥ 35 psu). The FA composition remained relatively stable across different culture temperatures, while salinity exhibited higher levels of n − 3 PUFA and n − 3 LC-PUFA at lower salinities (5 and 15 psu) compared to higher salinity (35 psu), mainly driven by EPA. This suggests that salinity may exert a more pronounced effect than temperature on the FA profiles of H. diversicolor. Despite low temperature and high salinity (40 psu) significantly upregulating the expression of elongase and desaturase genes, this was not translated into higher LC-PUFA. Remarkably, polychaetes exhibited high levels of n − 3 and n − 6 LC-PUFA, even when fed a diet deficient in such FA. These findings highlight the potential of H. diversicolor for LC-PUFA biosynthesis, positioning this species as a promising candidate for producing high-nutritional-value ingredients for aquafeeds.

Seasonal assessment of biomarkers in Channa punctata from Tampara Lake, Odisha, India and toxicity of thorium nitrate on fish

Tampara Lake, a freshwater lake in the Chatrapur beach placer deposits of Ganjam, Odisha, India is a well-known tourist attraction. Multiple factors seem to disturb the aquatic life of Tampara Lake, especially fish. Chatrapur beach placers are rich in various heavy minerals including monazite, an ore of thorium, that emits high background radiations and can affect the biota. Run-offs from the monazite mining sites on the beach placers are also presumed to be carried to the lake. Tourism, local transportation, fishing activities, presence of heavy minerals and mining run-offs appear to disrupt the lake's ecosystem. The present work assessed the protein and lipid concentrations in the liver and muscle, nuclear abnormalities in the peripheral blood erythrocytes and histopathology of gills, liver, kidney, intestine and stomach of Channa punctata from Tampara Lake in summer, winter and rainy seasons. The study also documented the effects of thorium nitrate, a byproduct of monazite ore processing, on Channa punctata of non-monazite areas. Channa punctata from the Tampara lake had significantly lower protein and lipid content in the liver and muscle, nuclear deformities and micronuclei in the erythrocytes and deformities in the gill, kidney, liver, stomach and intestine relative to the fish from the non-monazite areas. Seasonal alterations were observed in the protein and lipid content of muscle and liver, gill and kidney structure. Fish from the non-monazite areas treated with sub-lethal concentrations of thorium nitrate showed a dose-dependent response in the protein and lipid content of liver and muscle, erythrocyte nuclear abnormalities and histopathological aberrations. The present study provides evidence that Channa punctata from Tampara Lake have relatively low nutritional value compared to fish from undisturbed non-monazite areas and are probably distressed by the water contamination due to the presence of heavy minerals and anthropogenic interventions.

Challenges in the food supply chain following the great earthquake disaster in Turkey: A study of the regions of Malatya, Adıyaman and Kahramanmaraş.

The consequences of natural disasters, such as damage to food systems, destruction of transport infrastructure, and organizational issues, can threaten the food security of people. Hence, food security measures are among the most important responses in the management of natural disasters. This study was conducted to identify the challenges in food security response following a great earthquake in Turkey. This study used a qualitative approach. Within the scope of this study, 37 food cooking and preparation points were examined in the Malatya, Adıyaman, and Kahramanmaraş-Pazarcık regions. Forty-five authorized individuals working at KIZILAY, who were responsible for all aspects of nutrition, were interviewed. Data were collected through semi-structured interviews, with 27 inquiries selected using purposive sampling. Qualitative content analysis was performed to analyze the data. The data analysis process utilized inductive qualitative content analysis to produce themes and categories. Most participants (%80.00) stated that there was no food variety. Menus generally consists of foods with a low nutritional value such as refined grains, legumes, sweets, spices, seasonings, oils, and sugary drinks (particularly soft drinks). The majority of the participants stated that they could not give milk group (%91.11), vegetables (%93.33), fruits (%97.78), and eggs (%100.00). The participants stated that organizational problems (%77.77), transportation problems (%64.44), cold weather conditions (%84.44), and a lack of stock (%64.44) prevent food safety. According to the findings of this study, underlying challenges such as geographical and weather conditions, organizational problems, and vulnerability of part of the population threatened food security. The lack of nutritional diversity can cause health problems such as obesity, malnutrition, and anemia, especially in vulnerable people.

Gluten-free and conventional breads and pastas sold in Southern Brazil: a comparative study on cost, nutritional composition and ingredients

A gluten-free diet is the only treatment for patients with coeliac disease, who report dissatisfaction with the availability and variety of products, especially bread and pasta. The aim was to compare availability, cost, nutritional composition and ingredients of gluten-free and conventional bread and pasta products. Census of breads and pastas available in online commerce belonging to the third largest supermarket chain in southern Brazil. Information was collected at supermarket′s and brand’s websites. One hundred and fourteen products were analysed (n = 37 breads and n = 77 pastas): 32.4% (n = 12) gluten-free breads and 18.2% (n = 14) gluten-free pastas. Both gluten-free breads and pastas were significantly more expensive when compared to gluten-containing breads and pastas. Gluten-free breads have higher fat content, gluten-free pastas have higher content of sodium and ingredients. Gluten-free breads and pastas are less available, more expensive and have lower nutritional value compared to conventional versions.

Assessment of Gluten-Free Products' Availability and Satisfaction in a Polish Population of Coeliac Disease Patients and Their Caregivers.

Among the most important challenges associated with the gluten-free diet are the high costs and limited availability of gluten-free products, accompanied by the lower nutritional value of gluten-free products. The aim of the presented study was to assess gluten-free products' availability and satisfaction in a Polish population of coeliac-disease patients and their caregivers. The study was conducted in a population of Polish female coeliac-disease patients and female family members/relatives of patients diagnosed with coeliac disease, being members of the Polish Coeliac Society and purchasing gluten-free products. A population of n = 819 was included in the studied group based on the inclusion and exclusion criteria (n = 547 of patients and n = 272 of family members/relatives of patients). The study was conducted as a part of an international project to assess the opinions of coeliac-disease patients about gluten-free products, as well as the availability and prices of gluten-free products in various countries, while an identical questionnaire was applied in all participating countries, with transcultural adaptation applied. Opinions concerning the availability of and satisfaction with gluten-free products were assessed based on a questionnaire of agreement with fixed statements about the accessibility, range and quality of gluten-free products in Poland, with a five-point Likert scale to declare the agreement. This was stratified by the following variables: age, place of residence, being diagnosed with coeliac disease, place of purchasing major grocery shopping, gluten-free products at least occasionally bought online, declared problem(s) with the availability and quality of gluten-free products. While comparing the studied sub-groups, it may be stated that some of them were more satisfied than the other sub-groups with the gluten-free products, including their availability and quality; namely, older respondents were more satisfied than younger ones (p < 0.05), respondents living in small towns/villages were more satisfied than those living in big cities (p < 0.05), respondents undertaking major grocery shopping in hypermarkets were more satisfied than those not doing this (p < 0.05), and respondents not buying gluten-free products online were more satisfied than those undertaking this at least occasionally (p < 0.05). At the same time, respondents diagnosed with coeliac disease were more satisfied with the availability and less satisfied with the quality of gluten-free products, while respondents with diagnosed family members/relatives were less satisfied with the availability and more satisfied with the quality (p < 0.05). The group of female coeliac-disease patients and female family members/relatives of patients diagnosed with coeliac disease was highly diverse in terms of their satisfaction with gluten-free products' availability and quality, whilst older respondents, respondents living in small towns/villages, respondents doing major grocery shopping in hypermarkets, and respondents not buying gluten-free products online were more satisfied. Respondents with family members/relatives diagnosed with coeliac disease declared serious efforts and sacrifice to purchase gluten-free products, which was associated with their higher satisfaction with quality and lower satisfaction with availability, while respondents diagnosed with coeliac disease chose easier options, resulting in their higher satisfaction with availability and lower satisfaction with quality.

Physicochemical Properties and Nutritional Relevance of Rice Beverages Available on the Market

Recently, more consumers have reached for plant-based milk substitutes, mainly for health, dietary, and flavour reasons. This study aimed to evaluate the physicochemical and bioactive properties and sensory profile of 10 selected rice drinks available on the EU market. Assessment of the physicochemical characteristics included measurement of soluble solids, pH, osmolality, foaming properties and colour parameters. Analysis of bioactive compounds involved the determination of polyphenolic compounds and antioxidant activity. Based on the manufacturer’s data, the composition and nutritional value of the above-mentioned beverages were also analysed in this study. The tested beverages were characterised by a low fat content of 0.6–1.3 g/100 mL, derived mainly from added sunflower oil, but are a good source of energy (energy value of 37–55 kcal/100 mL), derived mainly from naturally occurring carbohydrates whose content ranged from 8.0–11.0 g/100 mL. The protein content of all rice drinks was shallow, not exceeding 0.5 g/100 mL. Of the ten rice drinks analysed, in only two were vitamins B12 and D added (0.38 μg/100 mL and 0.75 μg/100 mL, respectively) and in only three was calcium (120 mg/100 mL) added. In evaluating the physicochemical characteristics, the drinks showed a pH close to neutral (mean 6.85 ± 0.01). The average soluble solids content was about 11%, which was determined by the carbohydrate content. The osmolality of the beverages averaged 324.73 ± 70.17 mOsm/kg H2O, with four beverages classifiable as hypertonic ones (osmolality &gt; 330 mOsm/kg H2O), three as isotonic ones (with osmolality between 270–330 mOsm/kg H2O), and three as hypotonic beverages (osmolality &lt; 270 mOsm/kg H2O). Only two rice drinks evaluated in this study showed foaming properties. The high whiteness index (81.79 ± 2.55) indicated high white colour saturation of the tested beverages. The rice drinks were characterised by a relatively diverse sensory quality regarding aroma and flavour notes. The overall sensory quality was rated highest for the beverages with the highest sugar content. The tested beverages were characterised by a low content of total polyphenols (average 1.40 ± 0.62 mg GAE/100 mL) and relatively high antioxidant activity (average 418.33 ± 59.65 µM TEAC/100 mL). Based on the research conducted and the analysis of the manufacturer’s data, it can be concluded that the rice drinks studied in this paper can be included in the daily diet, providing a rehydrating beverage that shows free radical-neutralizing properties and provides carbohydrates. At the same time, it should be highlighted that the studied drinks have a low nutritional value and cannot be recommended as milk substitutes due to low protein levels and lack of milk-specific vitamins and minerals.

The impact of preparing food in aluminum cookware on human health – a literature review

Introduction. Aluminum is an element commonly found in the environment. It is used in various industrial sectors, for example as a manufacturing material for food-grade utensils. Aim. The aim of this scientific paper is to answer to the question of whether people expose their health to the harmful effects of aluminum by utilising these types of items for preparing and storing food. Description of the state of knowledge. Aluminum has a proven noxious impact on the human body. Due to its neurotoxic properties, it may induce clinical symptoms. Excessive exposure to this element is also associated with the occurrence of bladder and lung cancer, while the connection with breast tumours remains debatable. Additionally, aluminum can be harmful to our health, as a component of some medical preparations. Conclusions. It is crucial to emphasise the necessity of complying with the amounts of aluminum consumption recommended by international institutions. Short-term use of aluminum pots does not pose a threat to our well-being. Also, long-term usage in most cases does not lead to exceeding the aluminum consumption standards, although children may be at risk. However, it is good practice to avoid cooking acidic products in aluminum utensils. Furthermore, it is worth washing the dishes according to the manufacturers’ recommendations and replacing them with new ones every few years. In addition, some scientists suggest choosing pots made of different materials, e.g. titanium. Moreover, a noticeable decrease in the levels of vitamin B1 and C in food prepared in aluminum dishes may be one of the reasons for their lower nutritional value, however this issue should be examined further. Keywords: aluminum; cooking and eating utensils; food safety; neurotoxicity.

INVESTIGATION OF THE RHEOLOGICAL, NUTRITIONAL, AND SENSORY PROPERTIES OF THE GLUTEN-FREE BREAD PRODUCED FROM RICE, BEAN, AND CHICKPEA FLOUR

In recent years, the demand for gluten-free products has been constantly increasing due to the increase in the number of people suffering from celiac disease. Bread is the main product consumed in our country; therefore, gluten-free bread for celiac patients on the market is mostly of poor quality and low nutritional value, while gluten-free flour has a very high price. The purpose of this work was to investigate the rheological properties of dough, the nutritional value of bread, as well as the sensory properties of gluten-free bread produced from mixtures of raw materials such as rice, chickpea, and bean flour, corn starch, and egg powder. The results showed that the gluten-free bread had different rheological properties, and only mixes M5 and M6 had similar rheological properties, such as dough development, stability, and degree of softening, to the control bread M1. Gluten-free bread from mixtures M2 and M3 had higher contents of protein, fat, cellulose, and minerals, while bread from mixtures M5 and M6 had medium contents. Bread M2 and M3 had acidity levels above the allowed limits which made them unusable or had a short shelf life. Sensory analyses showed that bread M5 had similar sensory properties to the control bread M1 and fell into the same quality category; also, bread from the M5 mixture has a much better taste and aroma. For consumption, we recommend using gluten-free bread from the M5 mixture, which in its composition has 80% rice flour, 7.5% chickpea flour, 5% bean flour, and 7.5% egg powder.

First record of Tonatia bidens bats foraging on moss

Cases of bryophyte consumption by vertebrates are often presumed incidental. In this paper we reported, for the first time, the behavior of foraging in moss by bats, Tonatia bidens (Phyllostomidae), in the Cagarras Archipelago Natural Monument, Rio de Janeiro, Brazil. Due to bryophytes low nutritional value and digestibility, we suggest that obtaining water or forage for invertebrates may be the main objectives, and that this behavior can result in moss dispersion.

PSLBI-24 Optimizing crop byproduct inclusion in beef cattle diets: Utilization of wheat straw to improve operational economics and oilseed screenings as protein supplements

Abstract Inclusion of crop residues and byproducts in beef cattle diets has become a significant practice in beef cattle production as producers are faced with conventional feed shortages, increased prices, and disrupted supply chains. Wheat straw is a widely available crop byproduct in the western Canadian prairies whose inclusion in beef cattle diets has been prevented by its low nutritional content, necessitating supplementation strategies to enhance its nutritional value. The present study explored the effect of incorporating wheat straw in backgrounding cattle diets with canola or flax screening supplementation to improve the nutritional profile of the diet and determine the sustainability of such inclusion through cattle performance measurements. The experiment was a completely randomized design. Steers [n = 300; initial body weight (BW): 297 ± 18 kg] were randomly assigned to 5 treatment diets, each diet having 4 pen replicates (15 steers/pen); control (CTL), low straw canola (LSC), low straw flax (LSF), high straw canola (HSC) and high straw flax (HSF). The CTL diet was a conventional Western Canadian backgrounding diet (60% barley silage:40% dry rolled barley grain-based concentrate). Low straw diets had a 25% wheat straw inclusion and high straw diets had 50% wheat straw inclusion on a dry matter (DM) basis. Respective screenings were included at 12.50% inclusion of diet DM. The steers were fed for a total of 84 d divided into four periods of 21 d. Statistical analyses were performed using the MIXED procedure of SAS 9.4 with diet treatment included as a fixed effect and pen within diet as a random effect. Treatment means were compared using the LSMEANS statement adjusted for the Tukey-Kramer method. Final BW, total BW gain, average daily gain (ADG) and gain:feed were greater (P &amp;lt; 0.001) for the CTL steers (Table 1). Dry matter intake (DMI) was greatest for CTL steers and decreased with increasing straw inclusion in the diet (P &amp;lt; 0.001). The type of screenings (canola or flax) did not affect (P &amp;gt; 0.05) steers final BW, total BW gain, ADG and gain:feed. Increasing the inclusion of wheat straw in backgrounding diets decreased growth performance parameters. The high level of neutral digestible fiber in wheat straw limited DMI and reduced growth performance compared with CTL steers. The addition of screenings to the diet provided protein content to offset the low nutritional value of the wheat straw; however, the different types of screenings did not result in a cattle performance advantage over the other. Although these findings demonstrate the challenges of including low nutritional crop byproducts, further research is needed to analyze the effects different diets have on operational economics, rumen fermentation parameters and greenhouse gas emissions to further outline any advantages or disadvantages.

Nutritional quality of diet characterized by the Nutri-Score profiling system and cardiovascular disease risk: a prospective study in 7 European countries

Nutri-Score is a scientifically validated 5-color front-of-pack nutrition label reflecting the nutrient profile of foods. It has been implemented in several European countries on a voluntary basis, pending the revision of the European labeling regulation. Hence, scientific evidence is needed regarding the ability of the nutrient profile underlying the Nutri-Score (uNS-NPS, 2023-updated version) to characterize healthier foods. Our objective was therefore to study the prospective association between the nutritional quality of diet characterized by the uNS-NPS and the risk of cardiovascular diseases in a large European population. Our analyses included 345,533 participants from the European Prospective Investigation into Cancer and Nutrition study (EPIC, 1992-2010, 7 European countries). Food intakes were assessed at baseline using country-specific dietary questionnaires. The uNS-NPS was calculated as a continuous scale for each food, based on its 100g content of energy, sugars, saturated fatty acids, salt, fibre, and protein and percentage content of fruit, vegetables, and pulses. A dietary index was derived at the individual level (uNS-NPS DI: energy-weighted mean of uNS-NPS scores of all foods consumed by a participant). Cardiovascular events during follow-up were retrieved using country-specific methods (self-report, registry data). Multi-adjusted Cox models were computed. Overall, 16,214 first cardiovascular events were reported (median follow-up: 12.3 years; 4,103,133 person-years). The consumption of foods with a higher uNS-NPS score (reflecting a lower overall nutritional quality of diet) was associated with higher risks of total cardiovascular events (Hazards Ratio (HR) for an increment of 1 standard deviation: 1.03 (95% Confidence Interval 1.01-1.05)), especially myocardial infarction (HR=1.03 (1.01-1.07)), and stroke (HR=1.04 (1.01-1.07)). In this large prospective study among European adults, a higher risk of cardiovascular diseases (total and several subtypes) was observed in individuals consuming a diet with a lower nutritional value, as graded by the uNS-NPS score. This brings new evidence on the relevance of the updated nutrient profile underlying the Nutri-Score to characterize foods with a healthier nutrient profile. EPIC-CVD was supported by EU FP7, ERC, UK MRC, British Heart Foundation, and UK NIHR.

COMPOSITION OF RICE STRAW ENSILED WITH UREA AND MOLASSES AT VARYING LEVELS

Feeding rice straw only does not provide enough nutrients for ruminants to maintain high production levels due to the low nutritive value of this highly lignified materia also these high level of lignification and low nitrogen content are the main deficiencies of rice straw, affecting its value as feed for ruminants. Urea is fed as a replacement for a part of the protein in a ration. Urea is frequently included in ruminant diet to partially replace protein ingredients. Molasses help in facilitating the natural preservation by lowering the PH and producing lactic acid bacteria also molasses is added in Ruminant diet as a source of energy. The objective of this researchwas to assess change in nutritional composition of rice straw ensiled with urea and molasses at varying levels. Complete Randomized Design (CRD) was used in this experiment ,with four treatments and three replications each. The treatments were A (1kg of Rice Straw + 20g molasses + 40g Urea), B (1kg of Rice Straw + 40g molasses + 40g Urea), C (1kg of Rice Straw + 60g molasses + 40g Urea) and D (1kg of Rice Straw + 80g molasses + 40g Urea).Sample were thoroughly mixed and ensiled for a period of five weeks. At the fifth week the samples were opened and taken to the laboratory for proximate and minerals analyses. Crude protein content had a significantly (P&lt;0.05) higher value in treatment C (32.56%) which had 60g molasses, followed by treatment B (27.57%) with 40g molasses, then treatment D (24.95%) with 80g molasses and the least value was obtained in treatment A (23.64%) which had 20g molasses. The Crude Fiber CF was higher in the treatment D (19.01%) with 80g molasses, followed by treatment A (16.51%) with 20g molasses, then treatment B (1 5.01) with 40g molasses and the least value was obtained in treatment C (12.01%) which had 40g molasses. The calcium content recorded significantly (p&lt;0.05) higher value in treatment C(2.36%) which had 60g molasses, followed by D (2.12%) with 80g molasses, then treatment A (1.76%) with 20g molasses, and the least value was in recorded in B (1.23%) with 40g molasses while phosphorous content had significantly (p&lt;0.05) higher value in treatment A (12.85%) with 20g molasses, followed by C (12.45%) with 60g molasses, then B (12.25%) with 40g molasses, the least value was obtained in treatment D (11.95%) which had 80g molasses. Conclusively this study indicated that Rice Straw ensiled with varying levels of molasses and Urea was improved nutritionally.

HAEMATOLOGICAL INDICES OF WEANER’S RABBIT FED SPROUTED MORINGA SEED MEAL

In grassland pasture of low nutritive value, feeds, climatic factors and stresses, had led to various responses in blood indices. The haematological indices of growing rabbits fed sprouted Moringa seed meal was evaluated in this study using twenty four (24) New Zealand white rabbits aged 6weeks old. They were randomly allotted into four treatment groups and each treatment consisted of 6 rabbits per replicate and thereafter subjected to ten (10) weeks feeding trial. The diets contained four levels of Moringa seeds meal at 0, 5, 10 and 15 percent levels. Results showed that Packed cell volume of rabbits in T4 was significantly (P&lt;0.05) high (48.00%) compared to other groups. The Red blood cell of rabbits fed T2 and T4 were similar while T1 (7.38 x106/L) were significantly higher than T3 (3.15x106/L). Haemoglobin level were high in T4 (16:00g/dl) compared to other groups. White blood cell in T4 were also low compared to other groups. MCV were high (123.80fl) and low (4.27pg) in T3 respectively. Lymphocytes of rabbits on T3 (84.00%) were significantly (P&lt;0.05) higher than T2 (26.00%). This study concluded that the blood profiles of rabbits in all the treatment groups were within the normal range; an indication that the test ingredient enhanced feed quality and inadvertently the nutritional and health status of rabbits. Moringa seeds could be incorporated into the diet of rabbits up to 15% without posing health hazards on the animals.