Protein Source Research Articles

Investigation into the supplementation of a ferric sillen core-linked polymer on the health and physiological performance of broiler chickens

Poultry is a ubiquitous and highly sought-after protein source valued for its accessibility, notable protein content, and lack of religious constraints. However, the demand for poultry has resulted in a surge in intensive production practices. The transition from subsistence agricultural practices to intensive food production resulted in the widespread adoption of antibiotics for both therapeutic and economic purposes. These interventions were intended to enhance meat yield, promote bird health, and enhance cost-effectiveness of production. However, this inadvertently contributed to the rise of antimicrobial resistance (AMR). Therefore, the need to explore alternative approaches to mitigate the problems associated with AMR has become increasingly pressing. In response, metal-based compounds have emerged as a promising substitute to conventional antibiotics. In this study, the effects of a water soluble metallo-antimicrobial supplement, ferric sillen core-linked polymer (FSCLP), on body weight gain, feed conversion, water intake, volatile fatty acid (VFA) production, cecal microbiome and intestinal morphology in broilers was examined. The findings of this study suggested that the addition of the FSCLP resulted in better bird performance, even during a period of heat stress. Volatile fatty acids (VFA) analysis of cecal contents indicated that there were significantly higher levels (p < 0.05) of butyric and valeric acids. Cecal microbiome analysis confirmed significantly lower abundance (p < 0.05) of Proteobacteria (e.g., E. coli) and a significantly greater abundance of VFA-producing bacteria such as Intestinimonas butyriciproducens, Blautia and Lachnospiraceae. The intestinal morphology data showed supplementation with the FSCLP at 80 ppm resulted in a significantly higher (p < 0.05) villus height of the jejunum.This study emphasises the potential of FSCLP as a feasible solution to the issues faced by AMR in chicken production, providing insights into its beneficial impacts on performance, microbial composition, and intestinal health.

Increasing fish production in recirculating aquaculture system by integrating a biofloc-worm reactor for protein recovery

Aquaculture, producing half of global fish production, offers a high-quality protein source for humans. Improving nitrogen use efficiency (NUE) through microbial protein recovery is crucial for increasing fish production and reducing environmental footprint. However, the poor palatability and high moisture content of microbial protein make its utilization challenging. Here, a biofloc-worm reactor was integrated into a recirculating aquaculture system (BW_RAS) for the first time to convert microbial protein into Tubificidae (Oligochaeta) biomass, which was used as direct feed for culturing fish. Batch experiments indicated that an aeration rate of 0.132 m3L−1h−1 and a worm density of 0.3 g cm−2 on the carrier were optimal for microbial biomass growth and worm predation, respectively. Compared to the biofloc reactor-based recirculating aquaculture system (B_RAS), the BW_RAS improved water quality, NUE, and fish production by 17.1 % during a 120-day aquaculture period. The abundance of heterotrophic aerobic denitrifier Deinococcus in BW_RAS was one order of magnitude higher than in B_RAS, while heterotrophic bacteria Mycobacterium was more abundant in B_RAS. Denitrifiers cooperated with organic matter degraders and nitrogen assimilation bacteria for protein recovery and gaseous nitrogen loss while competing with predatory bacteria. Function prediction and qPCR indicated greater aerobic respiration, nitrate assimilation, nitrification (AOB-amoA), and denitrification (napA, nirK, nirS, nosZI), but lower fermentation in BWR compared to BR. This study demonstrated that BW_RAS increased microbial protein production and aerobic nitrogen cycling through ongoing worm predation, further enhancing fish production to a commercially viable level.

Protein Adequacy, Plant Protein Proportion, and Main Plant Protein Sources Consumed Across Vegan, Vegetarian, Pescovegetarian, and Semivegetarian Diets: A Systematic Review

BackgroundThere are several types of plant-based diets, with unknown differences across diets on total/plant protein intake and variety of plant protein sources consumed. ObjectivesThis systematic review aimed to compare total protein intake, proportion of plant proteins, and main plant protein sources consumed across 4 primarily plant-based diets: vegan, vegetarian, pescovegetarian, and semivegetarian. MethodsWe included observational studies reporting on protein intake and/or protein sources in generally healthy adults that were published between 2002 and 2023. We determined the following: 1) % energy from total and plant protein; 2) the proportion of plant protein relative to total protein intake; and 3) main plant protein sources (median percentage contribution of each source to total plant protein intake; interquartile range) consumed across the 4 diets. The plant protein sources were broadly classified into the following United States Department of Agriculture food groups: grains; nuts and seeds; soy products; and beans, peas, and lentils. ResultsWe included 13 studies reporting on protein intake/sources that were conducted in the United States, Europe, and South Korea. Of these, 7 reported on vegan, 11 on vegetarian, 7 on pescovegetarian, and 7 on semivegetarian diets with total protein intake ranging from 10% to 17.4%. Vegan diets had the highest plant protein proportion (range: 77%–98%) and semivegetarian diets the lowest (range: 37%–83%). Plant protein source contribution was the highest from grains (range: 60%–78%). Nuts and seeds were the most consumed in vegetarian diets (7.9%; 2.9%–10.3%) and least in semivegetarian diets (3.7%; 2%–14.8%). Soy products and beans, peas, and lentils were most consumed in vegan diets (17.3%; 16.3%–19.9, and 19.6%; 14.6%–21.3, respectively) and least in semivegetarian (3.7%; 1.3%–13.9%, and 8.5%; 5.2%–10.2%) diets. ConclusionsVegan diets has the highest plant protein proportion and a variety of plant protein sources, while semivegetarian diets has the lowest plant protein proportion and mainly relied on grains as a plant protein source.

Strategies for improvement of bioactive compounds production using microalgal consortia: An emerging concept for current and future perspective

In recent times, microalgae have been recognized as one of the most potential sources of biomolecules with therapeutic potential. Microalgae are rich sources of polyunsaturated fatty acids, proteins, carbohydrates, carotenoids, and vitamins. These compounds have significant anticancer, antioxidant, anti-aging, antidiabetic, hepatoprotective, and anti-inflammatory potentials. Until now, monoculture of microalgae has been the most preferred way to produce these compounds. However, this method faces the challenge of low biomass and biomolecule production and a high risk of contamination. Controlled symbiotic co-culture of microalgae with suitable microorganisms can overcome these challenges. Therefore, it is crucial to explore the compatibility of microalgae with other microorganisms to develop novel consortia to enhance biomass and biomolecule production. The article comprehensively reviews the strategies for the improvement of bioactive compound production using microalgal consortia (SIBCP-MC) viz. microalgae, fungi, bacteria, and cyanobacteria. It also discusses the mechanisms of their interaction, economic viability, and a comparison of expected revenue generation from different types of microalgal consortia. The review mainly focuses on the therapeutic potentials of microalgae biomolecules and the optimization of different factors, such as the selection of consortium partners, inoculum ratio, cultivation types and modes, temperature, pH, light intensity, and photoperiod, that affect the biomass and biomolecule production of microalgal consortia which in future helps in enhancement in biomass and biomolecules production from microalgae and curing chronic diseases. The review discusses various types of microalgal consortia, aiding in selecting the most suitable consortia for future use. The review compares their biomass and biomolecule production with monoculture, outlining microalgal consortia's advantages, challenges, and prospects. Additionally, it discusses advanced artificial intelligence techniques that could assist in the future in the selection of compatible organisms and predict expected revenue generation.

Influence of extruded soybean meal with different fat contents and varying oleic acid content on floating fish feed quality and composition

Soybean meal (SBM) is the most widely used source of high-quality plant protein within the feed industry. Raw soybeans are conventionally processed to reduce antinutritional factors, enhance protein bioavailability and improve the overall quality of the final feed product. New high-oleic (HO) cultivars with enhanced unsaturated fatty acids are being utilized in the production of HO SBM for use in the animal feed industry. However, no studies to date have examined the impact of HO SBM on feed formulation and processing of aquaculture feeds. Therefore, we aimed to determine the quality of feed for juvenile domesticated striped bass (Morone saxatilis) using SBM prepared from HO or normal-oleic (NO) soybeans and extrusion-expeller processing. The following four soybean meals were used in our experimental diets: solvent-extracted defatted normal oleic (SENO), full-fat normal oleic (FFNO), extruded-expelled defatted normal oleic (EENO), or full-fat high oleic (FFHO). These meals replaced half of the fishmeal (FM) normally included in a nutritionally complete marine finfish diet. Physico-chemical feed variables and chemical composition were determined during feed production. Data were analyzed using one-way ANOVA and means were separated using Tukey’s t-test. The specific mechanical energy of the diet was reduced with the addition of full-fat SBMs during the extrusion process. All finished fish diets were of similar high quality with high pellet durability index and protein content (P > 0.05). This suggested that using different types SBM, including high oleic, to replace 50 % of the fish meal in a floating feed for juvenile domesticated striped bass does not adversely affect the feed quality or nutritional content.

Machine learning-based analysis identifies and validates serum exosomal proteomic signatures for the diagnosis of colorectal cancer

The potential of serum extracellular vesicles (EVs) as non-invasive biomarkers for diagnosing colorectal cancer (CRC) remains elusive. We employed an in-depth 4D-DIA proteomics and machine learning (ML) pipeline to identify key proteins, PF4 and AACT, for CRC diagnosis in serum EV samples from a discovery cohort of 37 cases. PF4 and AACT outperform traditional biomarkers, CEA and CA19-9, detected by ELISA in 912 individuals. Furthermore, we developed an EV-related random forest (RF) model with the highest diagnostic efficiency, achieving AUC values of 0.960 and 0.963 in the train and test sets, respectively. Notably, this model demonstrated reliable diagnostic performance for early-stage CRC and distinguishing CRC from benign colorectal diseases. Additionally, multi-omics approaches were employed to predict the functions and potential sources of serum EV-derived proteins. Collectively, our study identified the crucial proteomic signatures in serum EVs and established a promising EV-related RF model for CRC diagnosis in the clinic.

Multivariate analysis of phenotypic diversity elite bread wheat (Triticum aestivum L.) genotypes from ICARDA in Ethiopia

Wheat is an important crop for food security, providing a source of protein and energy for the growing population in Ethiopia. However, both biotic and abiotic factors limit national wheat productivity. The availability of genetically diverse wheat genotypes is crucial for developing new wheat varieties that are both high-yielding and resilient to stress. Therefore, this field trial aimed to assess phenotypic variation and relationship among ICARDA-derived bread wheat genotypes using multivariate analysis techniques. The trial was conducted at three locations: Enewari, Wogere, and Kulumsa using an alpha lattice design with two replications during the main cropping seasons of 2022 and 2023. Phenotypic data on eight agronomic traits and the severity of yellow rust were collected and R programming was used for data analysis. Individual and combined location data analysis of variance showed significant differences (p ≤ 0.05) among genotypes for most of the studied traits. The highest heritability and genetic advance as a percentage of the mean were observed in days to heading (90.8, 21.29), plant height (72.4, 28.6), seeds per spike (61.7, 28), thousand kernel weight (61.9, 12), and area under the disease progress curve (67, 39.8), suggesting a predominance of additive gene action. Grain yield showed a strong positive correlation with days to maturity, plant height, spike length, spikelet per spike, and thousand kernel weight for each location. Dendrogram and phylogenetic tree methods were used to group genotypes into four genetically distinct clusters. Cluster II and III had the greatest inter-cluster distance, indicating higher diversity among their genotypes. This study identified new candidate genotypes with superior agronomic performance, high grain yield traits, and robust resistance to yellow rust, making them valuable for both current and future wheat breeding programs. Additionally, the comprehensive dataset produced in this study could facilitate the identification of genetic variations influencing desirable traits through genome-wide association analysis.

Nutritional profile, bioactive properties and potential health benefits of buckwheat: A review

AbstractThe present review focuses on the physico‐chemical properties of buckwheat (BW) and shows that its incorporation makes food more nutritious. The bioactive substances included in BW, including vitamins, proteins, flavonoids, phenolic acids, dietary fibre, and fagopyrins are effective in treating chronic illnesses. It is also a rich source of protein of excellent quality as it contains balanced amino acids. Various bioactive compounds like phenolics, flavonoids including orientin, quercetin, rutin, vitexin, isovitexin and isoorientin, tannins and steroids help in providing therapeutic benefits. It has a number of beneficial impacts on health, including anti‐inflammatory, anti‐hemorrhagic, cardiovascular, antioxidant, and blood vessel protective properties. The food sector has experienced an increased interest in producing items based on BW, which boasts advantageous flavor profiles and technical attributes while offering health benefits and accommodating those with gluten sensitivity. BW is a beneficial ingredient for bread, rice, soup, cakes, noodles, cookies, and gluten‐free beer due to its functional properties. This review also emphasizes on the BW as a functional food in numerous industries including agriculture, food, pharmaceutical and as animal fodder. It provides researchers knowledge that could be useful for developing future plans, such as selecting BW as promising bioactive ingredients for functional foods.

Exploring the nutritional potential of Monoraphidium littorale and enriched copepods as first feeds for rearing Nile tilapia (Oreochromis niloticus) larvae

One of the challenges in the aquaculture industry is providing nutritionally balanced and environmentally sustainable live food for fish larvae. Therefore, the rearing techniques of fish larvae with preferred starter food should be given importance for obtaining optimal hatchery production. Nile tilapia, Oreochromis niloticus larvae just after yolk absorption (body length 0.950 ± 0.004 mm; body weight 6.00 ± 0.02 mg) were reared in laboratory conditions for 16 days, feeding with 6 different diets to know their effect on survival and growth. The diets were live Monoraphidium littorale (T1), live enriched copepods with M. littorale (T2), powdered M. littorale (T3), powdered enriched copepods (T4), live M. littorale + live enriched copepods (T5), and powdered M. littorale + powdered enriched copepods (T6). The proximate composition, amino acid profile and fatty acid content of both M. littorale and copepods were analyzed. The biochemical analysis of the dried powder of enriched copepods and M. littorale revealed that both of them are excellent sources of protein, amino acids, and lipids, especially with monounsaturated and polyunsaturated fatty acids. The O. niloticus larvae fed the T2 diet exhibited the most favourable outcomes, with significantly higher larval gain in weight and percent weight gain, in comparison to the larvae fed other diets (p < 0.001 for all comparisons). The LG% and SGR of the larvae were also significantly higher in T2 in comparison to the T1, T3, T4, and T6 (p < 0.001 for all comparisons) except T5. In addition, the highest percent survival rate of the larvae was observed in T2 (95 %) followed by T4 (93 %), T6 (93 %), T3 (82 %), T5 (73 %) and then T1 (43 %). Based on the present findings, it is recommended that live copepods enriched with M. littorale can be utilized as a starter food for the rearing of Nile tilapia, O. niloticus larvae in hatcheries because of its enriched nutritional profile.

Second-generation snacks prepared from quinoa with probiotic. Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability

Food security is a pressing issue, emphasizing the necessity for food designs that address the current geopolitical and geoeconomic challenges. This study evaluates the impact of including different percentages (10 %, 20 %, 30 %, and 60 %) of high protein quinoa flour (HPQF) in the development of a new rice-based snack. The aim is to create four snack formulations with a protein content enriched with probiotics, surpassing those currently available in the market. Probiotics Bacillus coagulans were added at a 0.1 % concentration. Once the rice flour and quinoa flour are mixed, they are mixed with the probiotic, to move on to the extrusion process. Following the incorporation of probiotics, the snacks were packaged in a modified atmosphere, and their physicochemical properties, Bacillus coagulans probiotic viability, tolerance to artificial gastroenteric juice (TAGJ), starch digestibility, and sensory acceptance were assessed.Significant differences were observed in the expansion index, with the 60 % inclusion snack exhibiting the least expansion. Despite having a higher density, this snack reached a porosity index similar to that of the 20 % HPQF snack. Achieving a 17 % protein content in the snacks was possible with a 60 % inclusion rate. Texture was notably affected by the inclusion of HPQF, with snacks having higher inclusion levels showing increased hardness. Probiotic viability evaluation consistently remained above 106 UFC/g of snack, while TAGJ exhibited a viability of 75 %. Although HPQF inclusion led to a decrease in the glycemic index (GI), snacks still maintained a GI above 70 %. Regarding antioxidant properties, snacks with 60 % HPQF inclusion displayed superior results, reaching 35.29, 5.52, and 13.74 μmol of AA/g, measured via ABTS, DPPH, and FRAP methods, respectively. These findings demonstrate a heightened antioxidant capacity compared to other formulations. Our results indicate that the new probiotic snack serves as a rich source of protein and probiotics and is well-received sensorially. However, it is worth noting that it falls within the category of high GI foods, prompting the need for future studies aimed at reducing this parameter.

Recent developments in the application of alternative sterilisation technologies to meat products: A review

SummaryMeat is widely regarded as the optimal source of protein for human consumption. However, meat is susceptible to spoilage and microbial contamination throughout processing, transportation and storage stages. Traditional thermal processing techniques are commonly employed in the global meat industry. While these methods ensure microbiological safety, they may also impact the sensory and functional attributes of meat products. To address these limitations, non‐thermal processing technologies are progressively replacing conventional thermal approaches. This review will primarily focus on the potential application of non‐thermal processing technologies as alternatives to traditional methods in meat and meat product processing. Various technologies exhibiting promising performance in this field will be presented. Additionally, the mechanisms, advantages and limitations of these non‐thermal technologies in recent years will be summarised, along with a discussion on the challenges and prospects they present. This study provides an overview of non‐thermal processing technology specifically applied to meat products, emphasising the underlying mechanisms associated with different approaches. By employing diverse technical combinations, it is possible to address existing processing limitations and expand their applicability range. Non‐thermal processing technology demonstrates significant potential for enhancing meat processing practices; however, concerns regarding safety aspects and limited clinical verification about to environmental pollution have impeded its widespread adoption within the food industry.

Collagen Peptide Supplementation during Training Does Not Further Increase Connective Tissue Protein Synthesis Rates.

Protein supplementation increases post-exercise muscle protein synthesis rates and, as such, supports exercise-induced muscle conditioning. Collagen protein has been suggested as the preferred protein source to stimulate muscle connective protein synthesis rates during recovery from exercise. Here we assessed the effects of hydrolyzed collagen peptide supplementation on both myofibrillar as well as muscle connective protein synthesis rates during one week of strenuous resistance exercise training. In a randomized, double-blind, parallel design, 25 young men (24 ± 3 y, 76.9 ± 6.4 kg) were selected to perform one week of intense resistance-type exercise training. Subjects were randomly assigned into two groups receiving either 15 g hydrolyzed collagen peptides (COL) or a non-caloric placebo (PLA) twice daily during the intervention. Subjects were administered deuterated water (2H2O) daily, with blood and skeletal muscle tissue samples being collected prior to and after the intervention to determine daily myofibrillar and muscle connective protein synthesis rates. Post-absorptive plasma glycine, proline, and hydroxyproline concentrations increased following collagen peptide supplementation (p < 0.05) and showed higher levels when compared to the placebo group (p < 0.05). Daily muscle connective protein synthesis rates during the intervention period exceeded myofibrillar protein synthesis rates (1.99 ± 0.38 versus 1.34 ± 0.23 %/d, respectively; p < 0.001). Collagen peptide supplementation did not result in higher myofibrillar or muscle connective protein synthesis rates (1.34 ± 0.19 and 1.97 ± 0.47 %/d, respectively) when compared to the placebo group (1.34 ± 0.27 and 2.00 ± 0.27 %/d, respectively; p > 0.05). Collagen peptide supplementation (2 x 15 g daily) does not increase myofibrillar or muscle connective protein synthesis rates during one week of intense resistance exercise training in young, recreational athletes.

Artificial Intelligence in Urology: Application of a Machine Learning Model to Predict the Risk of Urolithiasis in a General Population.

This research presents our application of artificial intelligence (AI) in predicting urolithiasis risk. Previous applications, including AI for stone disease, have focused on stone composition and aiding diagnostic imaging. AI applications centered around patient-specific characteristics, lifestyle considerations, and diet have been limited. Our study comprised a robust sample size of 976 Chilean participants, with meticulously analyzed demographic, lifestyle, and health data through a comprehensive questionnaire. We developed a predictive model using various classifiers, including logistic regression, decision trees, random forests, and extra trees, reaching high accuracy (88%) in identifying individuals at risk of kidney stone formation. Key protective factors highlighted by the algorithm include the pivotal role of hydration, physical activity, and dietary patterns that played a crucial role, emphasizing the protective nature of higher fruit and vegetable intake, balanced dairy consumption, and the nuanced impact of specific protein sources on kidney stone risk. In contrast, identified risk factors encompassed gender disparities with males found to be 2.31 times more likely to develop kidney stones than females. Thirst and self-perceived dark urine color emerged as strong predictors, with a significant increase in the likelihood of stone formation. The development of predictive tools with AI, in urolithiasis management signifies a paradigm shift toward more precise and personalized health care. The algorithm's ability to process extensive datasets, including dietary habits, heralds a new era of data-driven medical practice. This research underscores the transformative impact of AI in medical diagnostics and prevention, paving the way for a future where health care interventions are not only more effective but also tailored to individual patient needs. In this case, AI is an important tool that can help patients stay healthy, prevent diseases, and make informed decisions about their overall well-being.

Lysine from Whole Wheat Bread Consumed by Healthy Adult Males Has High Metabolic Availability When Assessed Using the Indicator Amino Acid Oxidation Method

BackgroundThe protein quality of wheat is limited by its low content of the indispensable amino acid (AA) lysine and the metabolic availability (MA) of lysine in wheat bread for humans is unknown. ObjectivesThe study objective was to determine the MA of lysine in whole wheat bread. MethodsFive healthy young males (≤30 y, body mass index <25) were studied in a repeated-measures design using the indicator amino acid oxidation (IAAO) method, with L-[1-13C] phenylalanine as the indicator. Each received 7 levels of lysine intakes in random order; 4 levels of L-lysine; 5, 8, 12, and 15 mg/kg/d (reference diet), and 3 intakes of lysine from whole wheat bread (test diet). The MA of lysine in whole wheat bread was assessed by comparing the IAAO response to the test diet (whole wheat bread) with the IAAO response to the reference diet using the slope ratio method. ResultsThe MA of lysine from whole wheat bread was 90%. ConclusionsLysine has a high MA but it is still limiting in whole wheat bread due to its low concentration. A combination of wheat with a complementary protein source (that is, lentils which are sufficient in lysine) is recommended to meet the lysine requirement in a wheat-based diet for healthy young males.This trial was registered at clinicaltrials.gov as NCT03674736 and NCT03200652.

Understanding the protein extraction potential of tomato leaves (Solanum lycopersicum) through mass balance modelling

Tomato leaves, the main by-product from tomato production, are a potential protein source. In this study, proteins were extracted from tomato leaves collected from different positions of the plant (top, middle and bottom) using three different purification methods: acid precipitation, ethanol precipitation and dialysis. The protein extraction process was evaluated in terms of protein yield and purity. In addition, mass balances were established to estimate the potential additional protein recovery as well as to identify the limiting factors of the extraction. Significant protein loss (0.62 g/g total proteins) occurred during the initial processing steps, which was mainly attributed to the water absorbed by the fibrous pulp and the presence of large quantities of insoluble proteins. Part of the loss may be recovered from the pulp and thus considered attainable. However, most of these proteins were inevitably lost, due to their insolubility. In general, low protein yields were found for all leaves when aiming for a protein extract with high purity, with some variations in different leaves. Top (young) leaves resulted in the highest protein yield, suggesting the presence of more intact proteins. Acid precipitation resulted in the highest protein purity, suggesting a high selectivity for proteins.

Optimization of Hydrolytic Enzyme Production from Tempeh Starter to Increase In Vitro Pepsin Digestibility of Black Soldier Fly Maggot

This research aims to evaluate the optimal level and incubation time for the production of hydrolytic enzymes from tempeh starter (TS), in order to increase the in vitro pepsin digestibility of Black Soldier Fly (BSF), Hermetia illucens, maggot flour. The materials used were commercial tempeh starter, pepsin, and 15 days of age dried BSF maggot. In this study, two experiments were conducted. In a factorial completely randomized design, the analysis of variance (ANOVA) was performed to assess the significance of treatment effects, and orthogonal polynomial contrasts were employed to identify specific linear and quadratic trends among the group means. In experiment 1, research was carried out to determine the optimal starter level and incubation time to produce hydrolytic enzymes from tempeh starter. In experiment 2, crude enzyme from the best treatment in the first stage was used to increase the pepsin digestibility of BSF maggot flour. The optimal protein content and enzyme activities of tempeh starter was 0.10-0.13% starter with an incubation time of 2.00-3.47 days. Meanwhile, the optimal pepsin digestibility of BSF maggot flour was 1.51% enzymes with a hydrolysis time of 23.87 hours. This analysis measurement of protein content and enzymatic activity of tempeh starter and in vitro digestibility of BSF flour represent the preliminary methodology used to initially select hydrolyzed BSF flour to be a source of protein in animal feed.

EFFECT OF CONSUMING PREBIOTIC BISCUIT BASED ON PROTEIN QUALITY EVALUATION BY IN VIVO METHOD

ABSTRACTBackground: Prebiotic biscuits are biscuits made from composite flour consisting of plaintain hump flour, yellow sweet potato flour, black soybean flour and black soybean sprouts flour. The combination of the resulting composite flour is known to have a higher nutritional value when compared to wheat flour. However, prebiotic biscuits contain certain ingredients such as protein or food fiber whose structure must be known in advance to modify their functional properties after consumption. Objective: The evaluation of protein quality was carried out to determine the effect of giving “BonnisA” prebiotic biscuits with different protein sources in increasing the quality of protein in Vivo. Methods: Research method used was experimental which was analyzed descriptively with 4 treatments 5 times. The object used in this experiment are male wistar rats (Sprague Dawley) weighing 150 - 220 g, and the treatments were given were black soybean flour prebiotic biscuits, prebiotic biscuits with black soybean sprouts flour, standard rations and egg white flour. Results: The results obtained showed that the highest increase in body weight of rats was treated with the prebiotic biscuit BonnisA black soybean flour of 13.29%. Furthermore, the evaluation of protein quality on rats was increased in black soybean flour prebiotic biscuits based on true digestibility (TD) (99.21%), biological values (BV) (99.25%), and net protein utilization (NPU) (98.47%).Conclusions: The evaluation of protein quality showed that there was a significant difference (p &lt;0.05) between the provision of black soybean flour prebiotic biscuits and prebiotic biscuits with black soybean sprouts flour and standard rations and egg white flour at true digestibility (TD), biological values (BV) and Net Protein Utilization (NPU).Keywords : Prebiotic biscuits, Evaluation of protein quality, In Vivo

К вопросу оценки качества сырья из каспийской атерины (Atherina boyeri caspia (Risso, 1810))

The purpose of this work was to establish the informative value of methods of structural analysis of biological fluids in determining the prospects of using atherina (Atherina boyeri caspia (Risso, 1810)) as a source of dietary protein in aquaculture. For the first time, solid-phase structures of atherina muscle homogenates were studied. It is known that the solid phase of biological fluids formed under conditions of wedge-shaped dehydration is a visualization of biochemical processes occurring in an organism or organ. The study of the morphological picture of a dried drop (facies) makes it possible to establish associative links between the features of the structuring of the studied liquid and its composition, as well as to determine the nature of the impact of environmental factors on a living system. The results of the study made it possible to establish the main type of homogenate facies and its morphological parameters, which indicate the consistency of biochemical processes and the presence of high-grade protein in the muscle tissue of the Caspian atherina, caught both in the spring and autumn seasons. The size and weight parameters of fish, the content of water-soluble protein in muscle tissue are characterized. For the first time, a comparative analysis of the level of water-soluble protein and solid-phase structures of muscle homogenates of Caspian atherina caught in different seasons in the coastal waters of Dagestan was carried out. Atherina is a food component for many fish living in the Caspian Sea. It was determined that in October, the content of muscle water-soluble protein in atherina tended to increase relative to March. During the feeding period, the accumulated part of the protein components turns into lipid components, which accumulate intensively, therefore, there are no significant seasonal differences in the content of water-soluble protein. It has been established that the biochemical processes occurring in muscle tissues are reflected in the solid-phase structures of biological fluids formed under conditions of wedge-shaped dehydration. The obtained results of the trend towards an increase in water-soluble muscle proteins in the body and an increase in the population in recent years indicate the importance of the use of Caspian atherina in the quality of live feed at fish farms.

Impacts of dietary animal and plant protein on weight and glycemic control in health, obesity and type 2 diabetes: friend or foe?

It is well established that high-protein diets (i.e. ~25-30% of energy intake from protein) provide benefits for achieving weight loss, and subsequent weight maintenance, in individuals with obesity, and improve glycemic control in type 2 diabetes (T2D). These effects may be attributable to the superior satiating property of protein, at least in part, through stimulation of both gastrointestinal (GI) mechanisms by protein, involving GI hormone release and slowing of gastric emptying, as well as post-absorptive mechanisms facilitated by circulating amino acids. In contrast, there is evidence that the beneficial effects of greater protein intake on body weight and glycemia may only be sustained for 6-12 months. While both suboptimal dietary compliance and metabolic adaptation, as well as substantial limitations in the design of longer-term studies are all likely to contribute to this contradiction, the source of dietary protein (i.e. animal vs. plant) has received inappropriately little attention. This issue has been highlighted by outcomes of recent epidemiological studies indicating that long-term consumption of animal-based protein may have adverse effects in relation to the development of obesity and T2D, while plant-based protein showed either protective or neutral effects. This review examines information relating to the effects of dietary protein on appetite, energy intake and postprandial glycemia, and the relevant GI functions, as reported in acute, intermediate- and long-term studies in humans. We also evaluate knowledge relating to the relevance of the dietary protein source, specifically animal or plant, to the prevention, and management, of obesity and T2D.

Comparison of the chemical composition of major feed resources between the midland and lowland agro-ecological zones in the Majang zone of southwest Ethiopia

Evaluation of feed chemical composition is essential for predicting nutrient deficiencies and improving feed for optimal livestock productivity. However, variation in agro-ecological zones (AEZs) might affect the chemical composition of feeds. The main objective of this study was to evaluate and compare the chemical composition of major feed resources in the midland and lowland AEZs of the Majang zone in southwest Ethiopia. A total of eight representative samples of feed resources were collected from lowland (Godere district) AEZ (500–1500 m above sea level) and midland (Mangashi district) AEZ (1501–2300 m above sea level). The samples were analysed for dry matter (DM), ash, crude protein (CP), ether extract (EE), neutral detergent fibre (NDF), acid detergent fibre (ADF) and acid detergent lignin (ADL). The result revealed significant differences (p < 0.05) in the chemical composition traits between the two AEZs in the study area. For example, the DM, ash and NDF contents of C. dactylon were higher (P < 0.05) in the lowland AEZ, while the ADF and ADL contents were higher in the midland; D. abyssinica had higher (P < 0.05) ADF content in the lowland, while Z. mays stover had higher (P < 0.05) DM, ash and ADF contents in the lowland. S. bicolor stover showed higher (P < 0.05) DM, ash, ADF and ADL contents in the lowland, while C. gayana had higher (P < 0.05) ash and CP contents in the lowland and higher (P < 0.05) ADF and ADL contents in the midland AEZ; Atella (a traditional alcohol byproduct) had greater (P < 0.05) ash and ADF contents in the lowland. Regardless of the AEZs, the DM, ash, NDF, ADF, EE, CP and ADL contents of the feed samples varied from 89.97 ± 0.33 % in P. purpureum to 92.50 ± 0.01 in Sorghum bicolor stover, 4.27 ± 0.19 in Atella to 12.37 ± 0.42 in elephant grass, 51.66 ± 0.38 in Atella to 66.10 ± 0.25 in D. abyssinica, 32.21 ± 0.29 in D. abyssinica to 42.58 ± 0.44 in D. abyssinica, 0.63 ± 0.15 in Atella to 2.55 ± 0.03 in C. dactylon, 4.77 ± 0.01 in Zea mays stover to 11.83 ± 0.02 in V. unguiculata and 10.31 ± 0.07 in Z. mays stover to 19.41 ± 0.07 % DM in C. dactylon, respectively. From this study it was concluded that variation in AEZ has a significant effect on chemical composition traits of the feeds in the study area. The results of the study revealed that V. unguiculata stands out as a valuable protein source, while crop residues may require additional protein supplementation to meet livestock requirements in the study area.