Palm Fat Research Articles

Effects of ghee and olive oil usage on cocoa hazelnut spreads during storage

In this research, it was aimed to develop cocoa hazelnut spreads using ghee and olive oil. Six types of cocoa hazelnut spreads, two of them are control samples containing palm fat (10%) together with either sunflower oil (11%) or olive oil (11%) and four of them are samples containing ghee and olive oil, were produced. Analyses were performed on the 3rd, 90th, and 180th days. The type of cocoa hazelnut spread and storage time significantly affected the moisture content, pH, titratable acidity, free fatty acid, peroxide value, and texture (p < .01). On color measurements, the type of cocoa hazelnut spread had no significant effect (p > .05) while storage time had a significant effect (p < .01). Significant differences (p < .01) were also observed in the weighted scores of sensory analysis. The type of cocoa hazelnut spread significantly affected the concentrations of capric acid, myristic acid, palmitic acid, palmitoleic acid, linoleic acid (p < .01); elaidic acid and linolenic acid (p < .05). Practical applications Ghee and cocoa butter combinations have good potential to be applied as fat in cocoa hazelnut spreads. Like other oils, olive oil could provide similar characteristics in cocoa hazelnut spreads. Ghee and olive oil usage positively affected sensorial properties while the fatty acid composition of cocoa hazelnut spreads was enriched. Overall, 1.5% cocoa butter substituted cocoa hazelnut spread has taken the most liking. The results indicated that cocoa hazelnut spreads with ghee and olive oil could be considered as an alternative product when supported with at least 1% cocoa butter.

Metabolic Effects of a Hydrophobic Alginate Derivative and Tetrahydrolipstatin in Rats Fed a Diet Supplemented with Palm Fat and Cholesterol

The effects of octadecylamide of alginic acid (amidated alginate) and tetrahydrolipstatin on serum and hepatic cholesterol, and the faecal output of fat and sterols, were investigated in rats. Amidated alginate is a sorbent of lipids, tetrahydrolipstatin is an inhibitor of pancreatic lipase. Rats were fed diets containing cholesterol and palm fat at 10 and 70 g/kg, respectively. Palm fat was provided by coconut meal. Amidated alginate at 40 g/kg diet significantly decreased serum total cholesterol, low-density lipoprotein and hepatic cholesterol, and hepatic lipids and increased the faecal output of fat and coprostanol. Tetrahydrolipstatin at 300 mg/kg diet significantly decreased low-density lipoprotein cholesterol and hepatic lipids and increased the faecal output of fat. The intake of feed was not significantly influenced; however, the weight gains in rats fed amidated alginate were lower than in rats of the control group. Both amidated alginate and tetrahydrolipstatin modified the fatty acid profile in excreta lipids. Concentrations of saturated fatty acids were decreased and those of unsaturated fatty acids increased. Despite different modes of action, amidated alginate and tetrahydrolipstatin were equally efficient in removing the dietary fat from the body.

Optimization Conditions for Ultrasound-Assisted Emulsification of Anthocyanins from Grape Peel Extract

This study investigated the effect of PGPR emulsifier and ultrasonic treatment on the properties and stability of water-in-oil (W/O) emulsion of grape peel extract. Different PGPR concentrations (0%, 3%, 4%, and 5%), sonication times (4 min and 6 min), and power (160 W and 200 W, corresponding to 40% and 50% of power amplitude in relation to the nominal power of the ultrasonic probe) were used. PGPR proved to be effective in the kinetic stability of the emulsions, for an optimal concentration of 4%. The findings showed that the ultrasound treatments improved the emulsifying properties at different levels. The treatment W/O-200W-4min showed lower particle size (3.15 ± 1.86 µm) and polydispersity index. The US treatments increased the viscosity of the emulsions. The ultrasound treatment affected the anthocyanins and phenolic compounds levels, with values of 119-113 mg malvidin-3,5-diglycoside /100 g, and 287-205 mg GAE / 100g on a dry weight basis, respectively. The antioxidant activity of the emulsions was also affected by the US, with values of 75-68%. FTIR analysis indicated no changes in the molecular structure of the palm oil and palm fat after ultrasonication. The US-treated emulsions had a longer half-life (49-56 days) when compared to the control treatment (41 days). The accelerated stability test of the emulsions at 65°C for 120 hours showed that the US increased the stability, provided a controlled release of anthocyanins in the grape peel extract, and reduced the lipid oxidation and the color changes during storage, which is desirable for its application in food systems.

ПРАКТИЧНІ РЕКОМЕНДАЦІЇ ЩОДО ЗАСТОСУВАННЯ МЕТОДІВ ВИЯВЛЕННЯ ФАЛЬСИФІКАТІВ У МОЛОЧНИХ ПРОДУКТАХ

An analysis was made of the types and characteristics of the influence of counterfeit products on human health, the main sources of their toxicological danger, and the state of legislative and regulato-ry documents regarding the technical conditions and requirements for the quality of dairy products in Ukraine and other countries, and the existing laboratory methods for determining their quality and safety. The necessity of introducing requirements for the types of analyzes in Ukraine into the existing regulatory documentation in the form of technical conditions is considered. It is proposed to introduce a new method of analysis to identify vegetable fat in falsified milk fat substitutes. It is proposed to focus on the composition of the sterol fraction, which highly depends on the nature of the fat: animal or veg-etable origin when evaluating the test results of dairy products. If the content of only milk fat in the sterol fraction should be only cholesterol. It is absent in vegetable fats, but other sterols are present: brassicasterin, campasterin, stigmasterol, β-sterol and others. Thus, the falsification assessment of the fat component of dairy products is established by comparing the obtained ratios of the mass fractions of methyl esters of fatty acids or their amounts with well-studied average indicators. For the practice of laboratories, it is more appropriate to determine the Reichert-Meissl number, which is one of the constants of the milk fat and characterizes the content of low molecular weight wa-ter-soluble volatile fatty acids in 5 g of fat. If for milk fat this number is from 20 to 37, then for vegeta-ble fats the Reichert-Meissl number is from 0.3 to 2.5 for corn and respectively 6-9 for coconut, 4-7 for palm kernel, 0.1-1.5 for palm fats. It is also possible to use another constant – iodine value. It charac-terizes the content of unsaturated acids in fat and makes it possible to distinguish milk fat from vegeta-ble. In this case, use the ratio of iodine number and Reichert-Meissl number, which for milk fat is 2.5, and for vegetable fats from 90.8 (palm) to 754.2 (sunflower). This technique can be effectively used to detect counterfeits of dairy products.

Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese

This study aimed to investigate the influence of substitution of milk fat with palm fat on the composition, yield and technological quality of White cheese, a Macedonian traditional cheese. In this study, full-fat white brined cheese was used as a control sample (WC), while experimental cheeses were prepared from cow milk with vegetable fat (WV) addition and low-fat cheese (WL), respectively. The cheeses have been analysed for physicochemical (acidity, pH, fat, fat acidity, protein), instrumental texture and colour properties (L, a, b) as well as the sensory properties after 1, 20 and 60 days. WV cheeses showed a significantly (P&lt;0.05) lower degree of pH and higher titratable acidity than the WC and WL cheese samples. Cheese that contained vegetable fat showed lower degrees of lipolysis, as assessed by the acid-degree value and received significantly (P&lt;0.05) better appearance, highest hardness value (5226.98 N) and cheese yield scores compared to other samples.

Effects of dietary deoiled soy lecithin supplementation on milk production and fatty acid digestibility in Holstein dairy cows

Deoiled soy lecithin is a feed additive enriched in phospholipids. Our study evaluated the effects of dietary deoiled soy lecithin supplementation on (1) milk production and composition, (2) plasma and milk fatty acid (FA) content and yield, and (3) apparent FA digestibility and absorption in lactating dairy cows fed fractionated palm fat. In a split-plot Latin square design, 16 Holstein cows (160 ± 7 days in milk; 3.6 ± 1.2 parity) were randomly allocated to a main plot receiving a corn silage and alfalfa haylage-based diet with palm fat containing either moderate (MPA) or high palmitic acid (HPA) content at 1.75% of ration dry matter (72 or 99% palmitic acid, respectively; n = 8/palm fat diet). On each palm fat diet, deoiled soy lecithin was top-dressed at 0, 0.12, 0.24, or 0.36% of ration dry matter in a replicated 4 × 4 Latin square design. Following a 14-d covariate period, lecithin supplementation spanned 14 d, with milk and blood collected during the final 3 d. Milk composition and pooled plasma markers were measured. The statistical model included the fixed effects of palm fat type, lecithin dose, period, and the interaction between palm fat type and lecithin dose. The random effect of cow nested within palm fat group was also included. Lecithin linearly decreased dry matter intake. In cows fed HPA, lecithin feeding reduced milk fat content and tended to decrease milk fat yield. Although no changes in milk yield were observed, a quadratic reduction in 3.5% fat-corrected milk was observed with increasing lecithin dose. Lecithin linearly increased energy-corrected milk efficiency in cows fed MPA. Lecithin supplementation also decreased milk urea nitrogen, relative to unsupplemented cows. The proportion of 16-carbon FA in milk fat decreased linearly with lecithin dose, whereas 18-carbon FA increased linearly. Lecithin reduced de novo FA (<16-carbon) content and tended to increase preformed FA (>16-carbon) content in a linear manner. Compared with MPA, HPA diets reduced apparent total and 16-carbon FA digestibility and absorption. Deoiled soy lecithin feeding did not modify FA digestibility or absorption. Our observations suggest that soy lecithin feeding modifies rumen digestion to reduce dry matter intake and change milk composition.

Short communication: Effects of dietary deoiled soy lecithin supplementation on circulating choline and choline metabolites, and the plasma phospholipid profile in Holstein cows fed palm fat

Dietary lecithin is a source of choline. Our objective was to evaluate the effects of dietary deoiled soy lecithin feeding on circulating choline, choline metabolites, and the plasma phospholipid profile in lactating dairy cows fed fractionated palm fatty acids. In a split-plot Latin square design, 16 Holstein cows (160 ± 7 d in milk; 3.6 ± 1.2 parity) were randomly allocated to a main plot receiving a corn silage and alfalfa haylage-based diet with palm fat containing either moderate or high palmitic acid content at 1.75% of ration dry matter (moderate and high palmitic acid containing 72 or 99% palmitic acid in fat supplement, respectively; n = 8/palm fat diet). Within each palm fat group, deoiled soy lecithin was top-dressed at 0, 0.12, 0.24, or 0.36% of ration dry matter in a replicated 4 × 4 Latin square design with 14-d experimental periods. A 14-d covariate period was used to acclimate cows to palm fat feeding without lecithin supplementation. Blood sampling occurred during the final 3 d of each experimental period. Plasma choline and choline metabolites were quantified using liquid chromatography and mass spectrometry. Plasma phospholipids were profiled using time-of-flight mass spectrometry. Whereas no effects of treatments were detected for plasma choline or methionine, lecithin feeding increased the plasma concentrations of choline metabolites trimethylamine N-oxide and dimethylglycine (24 and 11%, respectively). Plasma phosphatidylcholine (PC) and sphingomyelin (SM) concentrations increased with deoiled lecithin feeding (e.g., PC 16:0/22:6 and SM d18:1/18:3). Lecithin supplementation also increased plasma lysophosphatidylcholine (LPC) concentrations (e.g., LPC 18:0) while reducing plasma phosphatidylethanolamine (PE) concentrations (e.g., PE 16:0/20:5). Although increases in microbial-derived trimethylamine N-oxide suggest gastrointestinal lecithin degradation, elevations in plasma dimethylglycine, PC, LPC, and SM suggest that choline availability was improved by lecithin feeding in cows, thus supporting enhanced endogenous phospholipid synthesis.

A novel method for assessing the coating uniformity of hot-melt coated particles using micro-computed tomography

The effectiveness of hot-melt coating depends on its uniformity and the extent to which the surface is completely covered. Compared with solvent-based coating, spreading is more limited in hot-melt coating; thus, the coating uniformity is more affected by the process parameters. This study presents a new method for identifying and quantifying factors influencing coating uniformity. The proposed method facilitates the determination of coating-thickness distribution and non-covered surface proportion based on micro-computed tomography measurements. The proposed method is based on particles that have undergone hot-melt coating in a fluidized bed, and it is compared to common methods for layer-thickness determination. The influencing factors are quantified in terms of the dependency of coating uniformity on the coating amount and material. Material properties have a significant impact because stearin and palm fat create different coating layers. The proposed method is confirmed to be well suited for analyzing coating qualities.

Interactions between lipid source and vitamin A on broiler performance, blood parameters, fat and protein deposition rate, and bone development

A total of 2622 male broilers were distributed in a 2 × 5 factorial design, using 2 lipid sources (soybean oil and palm fat), 5 levels of vitamin A supplementation (0, 3,000, 6,000, 12,000, and 24,000 IU kg−1), with 10 replicates, and also 1 control diet (CD) for each lipid source used (7 replicates), each experimental unit being composed of 23 birds. During the first 21 d (how were the birds fed) and from 22 to 42 d of age, a redistribution of the treatments was carried out in a 2 × 2 × 5 factorial design: half of the repetitions of each treatment received the diet of the initial treatment, and the others received the CD with its type of lipid source. In the phase from 1 to 21 d of age, the effect of lipid source on feed intake (FI) and feed conversion ratio (FCR), and the effect of vitamin supplementation on FI and weight gain (WG) were observed, with a quadratic response for both variables. At 42 d of age, the lipid source and vitamin A level influenced the FI, whereas the WG and FCR showed interactions between period and the level of vitamin A supplementation. Neither lipid source resulted in blood parameters out of the typical pattern for birds, and the same was observed in relation to dietary vitamin A supplementation. From 1 to 21 d of age, a vitamin A supplementation of 15,585 IU kg−1 was estimated, and at 42 d, 15,527 IU kg−1 and 15,148 IU kg −1 were estimated for the periods 1 to 21 d and 1 to 42 d, respectively.

Changes in Physical and Chemical Properties of Thermally and Oxidatively Degraded Sunflower Oil and Palm Fat.

Deep-fat frying is an important process used worldwide for the preparation of foods. Due to oxidation, hydrolysis, decomposition and oligomerization, numerous polar compounds are formed. These compounds change the physical, nutritional and sensory properties of the oil or fat. The standard methods of the German Society for Fat Science for the assessment of the quality of frying fats are time consuming and cost intensive. Therefore, alternative cost-effective and sensitive rapid methods, which ideally allow the quantitative determination of the quality of frying fats “in-line” in the deep-frying pan are needed. Sunflower oil and palm fat were thermally and oxidatively degraded in a beaker at atmospheric pressure under intensive stirring for 76 h at 175 °C. To evaluate the development of the physical properties during heat treatment, the viscosity and dielectric constant of these oils were measured. The temperature in a deep-frying pan can vary within a wide range (160–190 °C), and the viscosity and dielectric constant show a strong temperature dependence. Therefore, it was necessary to measure the temperature dependence of the viscosity and dielectric constant of the different degraded oils. Additionally, their chemical properties were characterized by high-performance gel permeation chromatography and Fourier-transform infrared spectroscopy (FTIR). The determination of the dielectric constant, which is directly correlated with the concentration of polar compounds, seems to be the best method for the assessment of the quality of used frying oils.

Updated Food Composition Database for Cereal-Based Gluten Free Products in Spain: Is Reformulation Moving on?

We developed a comprehensive composition database of 629 cereal-based gluten free (GF) products available in Spain. Information on ingredients and nutritional composition was retrieved from food package labels. GF products were primarily composed of rice and/or corn flour, and 90% of them included added rice starch. The most common added fat was sunflower oil (present in one third of the products), followed by palm fat, olive oil, and cocoa. Only 24.5% of the products had the nutrition claim “no added sugar”. Fifty-six percent of the GF products had sucrose in their formulation. Xanthan gum was the most frequently employed fiber, appearing in 34.2% of the GF products, followed by other commonly used such as hydroxypropyl methylcellulose (23.1%), guar gum (19.7%), and vegetable gums (19.6%). Macronutrient analysis revealed that 25.4% of the products could be labeled as a source of fiber. Many of the considered GF food products showed very high contents of energy (33.5%), fats (28.5%), saturated fatty acids (30.0%), sugars (21.6%), and salt (28.3%). There is a timid reformulation in fat composition and salt reduction, but a lesser usage of alternative flours and pseudocereals.

The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends

Commercial shortenings and margarines are mainly produced via rapid cooling with scraped surface heat exchangers (SSHE) and therefore, controlling fat crystallization in the cooling process of these systems plays an important role. In this study, four batches of puff pastry shortening were produced from palm oil blends containing 25% and 50% anhydrous milk fat (AMF) using a bench-top SSHE. The outlet temperature of SSHE was investigated at 20 °C and 12 °C relating to the difference of crystallization temperature between palm oil and milk fat. Physico-chemical properties, crystal morphology and fat stability of these shortenings during storage at 5 °C were determined by various classical technologies including differential scanning calorimetry (DSC), polarized light microscopy (PLM), rheological and texture analyzer. Our results showed that fat blends crystallized at 12 °C had a stronger crystal network after production but the discrepancy of hardness diminished after the first storage week at 5 °C. Besides, the change of crystallization temperature did not affect significantly melting behavior as well as fat polymorphism of products. Upon storage, some big aggregates were detected in shortenings as a combined result of the recrystallization of palm fat crystals and the post-crystallization of milk fat triacylglycerols (TAGs). • Fat blends crystallized at 12 °C had a stronger crystal network than at 20 °C. • The discrepancy of hardness between fat blends diminished in storage at 5 °C. • Crystallization temperature (12 °C–20 °C) did not affect polymorphism of products. • Post-crystallization of AMF promoted the formation of big aggregates in products.

Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility.

This study investigated the texture properties and fat digestibility of new spreadable chocolate creams formulated with an emulsion composed of milk fat and a cellulose ether as a fat source. The spreadability was analysed at 20 °C and compared with a commercial spreadable cream formulated with palm fat. Structural changes in the creams after the in vitro oral and gastric digestion stages were evaluated; lipid digestibility was determined by titration with NaOH during intestinal digestion. Spreadability tests showed the spreads were similar. After oral digestion, the commercial spread showed an increase in extrusion force because of flocculation induced by saliva, an effect not observed in spreads with cellulose ether. Digestibility determination showed lower values for the reformulated spreads. Therefore, milk fat-cellulose ether based emulsions offer an alternative to achieve reformulated spreadable creams, with physical properties similar to those of commercial products but providing reduced fat content and lower lipid digestibility, without compromising the quality of the final product.

Fecal Microbial Population and Growth in Broiler Fed Organic Acids and Palm Fat-Composed Diet

Organic acids (OA) are natural constituents of plant and animal tissues and their uses as feed additives are now being studied worldwide. Organic acids consisted of different acids and mixtures of several acids have an antimicrobial function and promote the growth performance of animals. The current experiment was designed to study the inhibitory activity of the organic acids, palm fat (PF), a combination of organic acids-palm fat (OAPF) against various pathogens and investigate the performance in dietary inclusion of OAPF in broilers. A feeding trial was conducted to determine the growth performance and microbial population in the dietary inclusion of OAPF in broilers. A total number of 96 one-day-old chickens (Cobb 500) were used in this study and divided into two treatment groups with six replicates per treatment. The treatment group was T1 (diet without OAPF) and T1OA (diet with OAPF). The differences among treatment means were tested using an independent t-test. The results showed that T1OA had approximately two-fold inhibitory activity against Escherichia coli E-30 compared to T1. Broilers fed diet supplemented with OAPF had higher (p<0.05) final body weight (BW) and total weight gain (WG) compared to broilers fed T1. Broiler fed with T1OA had lower (p<0.05) feed conversion ratio (FCR) than T1. Inclusion of OAPF in the diet also increased (p<0.05) the lactic acid bacteria (LAB) and reduced (p<0.05) Enterobacteriaceae (ENT) cell population. The inclusion of OAPF in the diet showed significantly improved nutrient digestibility and had a beneficial effect on the growth performances of the broiler chickens with a positive effect on the bacterial population in GIT.

From the President and IFST News

From the President and IFST News

Diet supplementation of palm fat powder and coated folic acid on performance, energy balance, nutrient digestion, ruminal fermentation and blood metabolites of early lactation dairy cows

This study investigated the effects of palm fat powder (PFP) and coated folic acid (CFA) supplementation on performance, energy balance, nutrient digestion, ruminal fermentation and blood metabolites in early lactation dairy cows. Thirty-two multiparous Holstein dairy cows were arranged into four treatments in a 2 × 2 factorial randomized block design. Supplemental PFP (0 g/d [PFP−] or 500 g/d [PFP+]) and CFA (0 mg/d [CFA−] or 135 mg/d of folic acid from CFA [CFA+]) were mixed into the top one-third of the daily ration from d 52 prepartum (based on expected calving date) to d 42 postpartum. Dry matter intake was unaltered but milk yield, milk fat content and feed efficiency increased with PFP or CFA supplementation. Milk protein content was not affected by PFP but increased with CFA supplementation. Body weight change was not affected by PFP or CFA supplementation. Energy balance increased with PFP supplementation but decreased with CFA supplementation. Apparent total-tract digestibility of dry matter, organic matter, crude protein, non-fiber carbohydrates, aNDF, ADF and gross energy, ruminal pH and total volatile fatty acids concentration were unchanged with PFP supplementation but increased with CFA supplementation. Ruminal acetate to propionate ratio was decreased by PFP but increased with CFA supplementation. Lower ammonia-N was observed for PFP or CFA supplementation. Activity of α-amylase and population of Butyrivibrio (B.) fibrisolvens and Ruminobacter (Rb.) amylophilu increased but total protozoa decreased with PFP supplementation. Supplementation of CFA increased activity of cellobiase, xylanase, pectinase, α-amylase and protease and population of total bacteria, fungi, protozoa, Ruminococcus (R.) albus, R. flavefaciens, Fibrobacter succinogenes, B. fibrisolvens, Prevotella ruminicola and Rb. amylophilus. Significant PFP × CFA interaction was not observed during the trial. The results indicated that dietary supplementation of PFP or/and CFA had the potential to improve performance of early lactation dairy cows.

Evaluation of innovative technological approaches to replace palm fat with physically modified Swiss rapeseed oil in bakery products

AbstractPalm fat is often used in baked goods because of its relatively low cost, and its positive impact on texture and shelf life. Demand for alternatives has risen in recent years due to concerns about the ecological and social sustainability. This is a challenge for the bakery industry since palm fat possesses unique properties. In this study, unhydrogenated rapeseed oil was processed using novel physical technologies, such as wax crystallisation, stabilised foaming and Pickering emulsions, in order to simulate palm fat properties. Analysis showed that while the initial viscosity of the fat substitute products was low compared to palm fat, the fat replacement products behaved very similarly to palm fat in the baking experiments. The resulting biscuits baked with emulsified rapeseed oil and rapeseed oil complemented with wax crystals were judged to be suitable replacements for palm fat in terms of processability, as well as analytical and sensory assessment.

Effects of palm fat powder and coated folic acid on growth performance, ruminal fermentation, nutrient digestibility and hepatic fat accumulation of Holstein dairy bulls

This study evaluated the effects of palm fat powder (PFP) and coated folic acid (CFA) on growth performance, ruminal fermentation, nutrient digestibility, microbial enzyme activity, microflora, hepatic lipid content and gene expression in dairy bulls. Forty-eight Chinese Holstein bulls ((362±12.4) days of age and (483±27.1) kg of body weight (BW)) were assigned to four groups in a completely randomized design with a 2×2 factorial arrangements. Supplemental PFP (0 or 30 g PFP kg−1 dietary dry matter (DM)) and CFA (0 or 120 mg FA d−1 as CFA) were mixed into the top one-third of a total mixed ration. The study included a 20-day adaptation period and followed by a 90-day collection period. The lower (P>0.01) feed conversion ratio with PFP or CFA addition resulted from the constant DM intake and the higher (P>0.05) average daily gain. The higher (P>0.05) ruminal pH, ether extract digestibility, microbial α-amylase activity, Butyrivibrio fibrisolvens copy, and expression of peroxisome-proliferator-activated receptor α (PPARα) and carnitine palmitoyl transferase-1 (CPT1), and lower ruminal total volatile fatty acids (VFA) concentration, acetate to propionate ratio, neutral detergent fibre (NDF) digestibility, copies of total protozoa and Ruminococcus flavefaciens, and expression of sterol regulatory element binding protein-1 (SREBP1) and acetyl-coenzyme A carboxylase α (ACACA) were observed for PFP addition. Supplementation with CFA increased (P>0.05) ruminal total VFA concentration, acetate to propionate ratio, digestibility of DM, organic matter, crude protein and NDF, activity of cellobiase, pectinase and α-amylase, copies of selected microbial except for total protozoa, as well as expression of PPARα, but decreased (P>0.05) ruminal pH, and expression of SREBP1 and ACACA. The PFP×CFA interaction (P>0.05) was observed for ammonia N, hepatic TG content, and mRNA expression of CPT1 and FAS. There had no significant difference in hepatic TG content when CFA was supplemented in the diet without PFP addition, the lower (P=0.001) hepatic TG content was observed when CFA was supplemented in the diet with PFP addition. The higher (P>0.05) mRNA expression of CPT1, and the lower (P>0.05) mRNA expression of FAS and ammonia N concentration were observed when CFA was supplemented in diet either without or with PFP addition. The results indicated that supplementation of CFA in PFP diet was more effective on increasing hepatic CPT1 expression, and decreasing ammonia N, hepatic TG content and FAS expression than in diet without PFP. Supplementation with PFP or CFA improved growth performance of dairy bulls by promoting nutrient utilization, microbial enzyme activity, microflora, and hepatic gene expression.

Oleogels in Food: A Review of Current and Potential Applications.

Legislative limitations of the use of trans and saturated fatty acids, the rising concerns among consumers about the negative effects of some fats on human health, and environmental and health considerations regarding the increased use of palm fat in food and biodiesel production drove to innovations in reformulating fat-containing food products. Oleogelation is one of the most in-trend methods for reducing or replacing the unhealthy and controversial fats in food products. Different edible oleogels are being formulated by various techniques and used in spreads, bakeries, confectioneries, and dairy and meat products. This review exclusively focuses on up-to-date applications of oleogels in food and mechanisms of gelation, and discusses the properties of new products. Research has produced acceptable reformulated food products with similar technological and rheological properties as the reference products or even products with improved techno-functionality; however, there is still a high need to improve oleogelation methods, as well as the technological process of oleogel-based foods products. Despite other strategies that aim to reduce or replace the occurrence of trans and saturated fats in food, oleogelation presents a great potential for industrial application in the future due to nutritional and environmental considerations.

Apparent nutrient digestibility, nitrogen metabolism and microbial protein synthesis in sheep supplemented with different vegetable fats

The objective of the present study was to delineate the effect of different vegetable lipid supplements on apparent nutrients digestibility, nitrogen (N) metabolism and microbial protein synthesis in sheep reared under intensive conditions. Three Latxa sheep were used in a 3 × 3 Latin square design, with three 21-day periods (14-day adaptation and a 7-day sample collection each period), and were fed barley straw plus a concentrate mixture supplemented with (1) prilled palm fat (PALM), (2) cold-pressed rapeseed cake (CPRC) or (3) cold-pressed sunflower cake (CPSC). Organic matter intake did not differ among dietary treatments (P = 0.246). No significant differences were found between PALM and CPRC for apparent nutrients digestibility (P &amp;gt; 0.05), (N) balance (P &amp;gt; 0.05) or microbial protein synthesis (P &amp;gt; 0.05). The CPSC diet did not affect (N) intake (P = 0.481) and faecal losses (P = 0.753), but increased urinary N excretion (P = 0.030), and decreased N retention (P = 0.034), compared with PALM. Daily microbial protein synthesis, expressed as mmol of microbial N/day, was reduced by 18% with CPSC, compared with PALM (P = 0.001). Decreased microbial (N) supply was mainly due to a decline in the amount of substrate available for microbial protein synthesis due to a lower organic matter digestibility in CPSC-fed sheep. Overall, substituting palm fat with cold-pressed rapeseed cake in a high-concentrate fattening diet of sheep did not alter feed digestibility, efficiency of N utilisation or microbial protein synthesis. In contrast, replacing palm fat with cold-pressed sunflower cake reduced organic matter digestibility, increased (N) urinary losses and reduced microbial protein supply to the host animal.