Protein Source Research Articles

3D printing of rice starch incorporated peanut protein isolate paste: Rheological characterization and simulation of flow properties

This study investigates the viscosity and creep behavior of peanut protein isolate (PPI) paste incorporated with rice starch (RS) for potential applications in 3D printing. The change in flow properties during the 3D printing was also studied by numerical simulation. The paste exhibited shear-thinning behavior with yield stress. The pressure predicted from the Herschel-Bulkley model showed higher values than those derived from the Power-Law model. The PPI and RS levels had negligible influence on velocity and shear rate; however, they showed greater dependence on the inflow rate. The fractional element model described the creep data well (R2 > 0.9). The addition of PPI resulted in increased viscosity, simulated pressure, and mean extrusion force, with similar effects observed for RS, except at higher PPI levels. Furthermore, the 3D-printed objects revealed that deformations were pronounced at low concentrations of PPI and RS, while resolution suffered when employing higher concentrations of PPI and RS. Industrial relevanceUsing peanut protein isolate, a plant-based high protein ingredient in 3D printing, reduces energy consumption, thereby reducing carbon footprints, offers improved functional properties, and diversifies dietary options by offering an alternative protein source from peanuts. The printing is influenced by the rheological properties of food ink. Thus, knowing the rheological properties of food ink can help researchers and industries to prepare food inks with desired properties. The observations of numerical simulation of this work have the potential to offer practical insights for designing 3D printing systems. In summary, this work has the potential to aid in improving and developing food ink for 3D printing, hence enhancing the performance of extrusion-based 3D food printers.

A nutrition intervention study’s effect to hematology profiles on elderly group in social retirement home

The increase in the elderly brings consequences, including a higher risk of disease. Inappropriate nutritional intake is also known as one of the risk factors related to the elderly's non-communicable diseases, and nutritional intervention is essential to improve the elderly nutritional status and quality of life. It was an interventional study with a before-after one-group approach. The study was conducted for three months (October-December 2021) in three social retirement homes. The intervention given was supplementation with additional protein sources and snacks each day. The biochemistry profiles were taken 2 times: before and after three months of intervention, comprised of HbA1c, lipid, transferrin, creatinine, and blood pressure level. The data will be analyzed for its normality before being processed with paired t-test or Wilcoxon signed rank based on the normality results. The analysis results show that there are significantly lower transferrin levels (p=0.040), an increase in cholesterol level (p=0.000), and low-density lipoprotein (LDL) level increased from 114.05±32.03 to 125.94±31.41 (p=0.000). There is also a remarkable decrease in hemoglobin (p=0.005) and high-density lipoprotein (HDL) levels. Conversely, there are an increase in HbA1C (p=0.007) and triglyceride level (p=0.005). There is no significant difference in creatinine level. We conclude that nutrition interventions have a significant effect on elderly blood profiles. However, to achieve an improvement, the study should consider physical activity and other variables that might be altering the results.

Preparation of Bajra Healthy Wafers

Abstract: Bajra, also known as pearl millet, is a versatile grain rich in essential nutrients and dietary fiber. The incorporation of bajra into snack production, particularly in the form of wafers, presents a promising avenue for creating healthier snack alternatives. Bajra-based wafers offer a blend of taste, crunchiness, and nutritional benefits, catering to the growing demand for wholesome snacks in today's health-conscious society. This abstract explores the development and nutritional aspects of bajrabased wafers, highlighting their potential as a nutritious snack option. The process involves carefully selecting high-quality bajra grains, milling them into flour, and blending them with complementary ingredients to create a crispy, flavorful snack. These wafers not only provide a delightful eating experience but also offer numerous health benefits due to bajra's inherent nutritional profile. The nutritional analysis reveals that bajra wafers are an excellent source of complex carbohydrates, dietary fiber, protein, and essential minerals such as iron and magnesium. Additionally, they are gluten-free, making them suitable for individuals with gluten sensitivities or celiac disease. The inclusion of bajra in snack form contributes to a balanced diet, aiding in weight management and promoting digestive health. Sensory and microbial analyses were conducted to evaluate the product's attributes and safety. The proximate analysis revealed key nutritional parameters such as moisture content (68.8%), total fats (15.55g/200g), protein (9g/200g), carbohydrates (20.2g/200g), crude fiber (6g/200g), ash content (15.34), calcium (234.5mg/200g), and iron (9.425mg/200g). The microbial load was found to be within acceptable limits. Organoleptic assessment, encompassing attributes like color, flavor, texture, taste, and odor, indicated favorable reception by panelists, garnering a high rating score of 8. A packaging solution was chosen based on considerations of product properties and shelf-life requirements, with the product exhibiting a shelf life of 2 to 3 months from the manufacturing date. In conclusion, the developed product offers a nutrient-rich, fiber- and protein-packed snack alternative, catering to health-conscious consumers.

Role of biosensors and nanomaterials in the detection of adulterants (melamine and urea) in milk and milk products

Purpose Milk is often referred to as the ultimate food because it meets the nutritional needs of infants, children and adults alike. It is a rich source of protein, fat, sweetness, vitamins and minerals. Because of its widespread usage as a healthy dairy product, the issue of milk adulteration is of global significance. The increasing frequency of fraudulent methods in the dairy business raises concerns about its purity and quality. Design/methodology/approach A study was conducted and reviewed that looked at several approaches for detecting milk adulteration during the past 15 years. This study examines the current state of research and analyzes recent advances in development. Findings There are ways and technology available that can effectively put an end to the abhorrent practice of milk adulteration. Originality/value This research takes a unique approach, focusing on the application of milk adulteration. It provides an overview of milk adulteration detection and investigates the effectiveness of biosensors in identifying common milk adulterants.

Exploring animal protein sources against prevent age-related short-term memory decline in mice: Dietary fish (Alaska Pollock) protein exhibits superior protective effects.

Dietary factors, particularly proteins, have been extensively explored to combat cognitive impairment. We have previously reported that dietary fish (Alaska Pollock) protein (APP) is more effective than casein (CAS) or fish oil in maintaining short-term memory in senescence-accelerated mice prone 10 (SAMP10). To examine the specificity of the protective effect of APP intakes against short-term memory decline, we assessed the impact of various dietary animal proteins, including APP, CAS, chicken breast protein (CP), and whey protein (WP), against age-related cognitive function in SAMP10 mice. After feeding the experimental diets for 5 months, memory was assessed using the Y-maze. The APP group exhibited a significant increase in spontaneous alternation behavior as an indicator of working memory when group compared with groups fed with other protein source. Additionally, the APP group displayed significantly higher neurofilament heavy chain positivity than the CAS and CP groups, as evidenced immunohistochemical analysis. Gut microbiota analysis indicated that dietary APP significantly enhanced the relative abundance of Lactobacillus, which positively correlated with spontaneous alternation behavior. Collectively, these findings suggest that dietary APP is more effective than CAS, CP, or WP in preventing age-related short-term memory decline and morphological abnormalities in the hippocampal axons of SAMP10 mice. Moreover, APP-mediated improvements in cognitive deficits may be associated with changes in microbiota diversity. PRACTICAL APPLICATION: This research suggests that dietary fish protein from Alaska Pollock may be more efficient in prevention short-term memory decline in mice, compared to other animal proteins. This finding has practical implications for nutritional optimization, developing the new health food products, and elucidating the relationship between the impact of specific proteins on gut microbiota and prevention of age-related cognitive decline.

Application of a new brine of sprouted grains for delicatessen products from horse meat, beef, and pork

The main task of the meat processing industry is to produce meat products as the primary source of animal protein that ensures the vital activity of the human body in the necessary volumes, high quality, and a diverse assortment. Providing the population with high-quality food products that are biologically complete, balanced in the composition of the primary nutrients, and enriched with target physiologically active components is one of the most priority scientific and technical problems to be solved. In this regard, a recipe for a new brine from sprouted grains for delicatessen products from horse meat, beef, and pork was developed. The composition of the new brine includes flavoring and aromatic ingredients, juice of sprouted grains, and juices of raw vegetable materials. The viscosity of horse meat, beef, and pork during massaging was studied. Thermodynamic parameters such as water activity and moisture binding energy of horse meat, beef, and pork using a new brine were studied. The data analysis shows that the values of the “aw” indicator and the moisture binding energy in the experimental samples of meat products are higher than in the control samples. Studies have found that with an increase in the activity of water and the moisture binding energy, the tenderness of finished delicatessen meat products with a new brine increases. As a result, it was found that the maximum amount of brine in horse meat is retained at 160 minutes of continuous massaging, in beef – at 130 minutes, in pork – at 120 minutes of mechanical processing.

Drought response revealed by chromatin organization variation and transcriptional regulation in cotton

BackgroundCotton is a major world cash crop and an important source of natural fiber, oil, and protein. Drought stress is becoming a restrictive factor affecting cotton production. To facilitate the development of drought-tolerant cotton varieties, it is necessary to study the molecular mechanism of drought stress response by exploring key drought-resistant genes and related regulatory factors.ResultsIn this study, two cotton varieties, ZY007 (drought-sensitive) and ZY168 (drought-tolerant), showing obvious phenotypic differences under drought stress, were selected. A total of 25,898 drought-induced genes were identified, exhibiting significant enrichment in pathways related to plant stress responses. Under drought induction, At subgenome expression bias was observed at the whole-genome level, which may be due to stronger inhibition of Dt subgenome expression. A gene co-expression module that was significantly associated with drought resistance was identified. About 90% of topologically associating domain (TAD) boundaries were stable, and 6613 TAD variation events were identified between the two varieties under drought. We identified 92 genes in ZY007 and 98 in ZY168 related to chromatin 3D structural variation and induced by drought stress. These genes are closely linked to the cotton response to drought stress through canonical hormone-responsive pathways, modulation of kinase and phosphatase activities, facilitation of calcium ion transport, and other related molecular mechanisms.ConclusionsThese results lay a foundation for elucidating the molecular mechanism of the cotton drought response and provide important regulatory locus and gene resources for the future molecular breeding of drought-resistant cotton varieties.

Development of Sustainable Vegan Pea Protein-Zinc Complex: Characterization, In Vitro Cellular Mineral Uptake, and Application in Functional Biscuit Production

This study aimed to investigate the potential of pea protein concentrate (PPC) to form protein-mineral composites, with a specific focus on its zinc- (Zn-) binding capabilities. In addition, the physical and functional properties of PPC were evaluated. PPC, a potential protein source, was found to possess lipophilic properties, suggesting its suitability for various applications in food production. The investigation involved a comprehensive characterization of pea protein concentrate-zinc complex (PPC-Zn) composites, utilizing various analytical techniques such as Fourier transform infrared spectroscopy, scanning electron microscopy, particle size analysis, zeta potential measurement, and thermogravimetric analysis. The findings of this study indicated that the protein content of PPC-Zn (79.02 ± 1.33%) insignificantly increased as compared to PPC (78.86 ± 1.16%). Furthermore, PPC demonstrated improved functional properties, including increased protein solubility (2.55%), enhanced water-holding (13.09%) and oil-holding capacity (11.17%), and improved foaming capacity and stability (2.08% and 6.07%, respectively). These improvements in functional properties were likely attributed to the unique surface structure observed in SEM micrographs. The research also highlighted the maximum binding capacity of PPC for zinc, which was observed at concentrations of 5 mM (95.35 ± 1.86%). This binding of zinc ions to PPC induced changes in the characteristics and internal structures of the protein concentrate. Notably, the presence of functional groups such as -COOH, -OH, and –NH2 in PPC suggested their involvement in coordinating with zinc ions to form PPC-Zn composites. This investigation demonstrated a significant increase (2.26%) in the mineral bioavailability of PPC-Zn. Additionally, the cellular uptake, retention, and transport of PPC-Zn were improved by 9.79%, 7.84%, and 9.51%, respectively. Fortified biscuits (B2) demonstrated enhanced cellular uptake (2.79%), retention (4.84%), and transport (3.51%) compared with control biscuits. Fortified biscuits (B2) had higher microbial counts (total plate count is 3.57 ± 0.03 and the yeast-mold count is 3.96 ± 0.07 cfu/g) than control biscuits (B1) (total plate count is 2.49 ± 0.13 and the yeast-mold count is 3.44 ± 0.11 cfu/g) at the end of storage, and there is no difference in sensory evaluation between the control and fortified biscuits. Furthermore, the key findings indicated that PPC could serve as a promising carrier for mineral supplements, binding with zinc effectively.

Effects of fast and slow-wilting soybean genotypes on fall armyworm (Spodoptera frugiperda) growth and development

ABSTRACT Soybean (Glycine max) is the most important plant protein source, and Fall Armyworm (FAW, Spodoptera frugiperda) is considered a major pest. This study aimed to examine the impact of FAW feeding on soybean accessions that vary in their water use efficiency (WUE) traits, by examining FAW growth and life history parameters along with plant growth response to pest damage. Soybean accessions were grown in a greenhouse and exposed to FAW larval feeding for 48 h at three different soybean growth stages: V3, R3, and R6. The growth and development of the FAW and soybeans were monitored. Results showed that faster wilting soybean accessions grow taller and have more leaves than slower wilting accessions, but yield was higher in slower wilting soybean accessions. FAW experienced the highest mortality on mid-stage (R3) soybean plants, but they gained the least mass on early stage (V3) soybean plants. These results can assist in better understanding plant insect-interactions at different life stages in both soybean and FAW with implications for management.

Effect of Culinary Treatments on Nutritional and Anti- nutritional Profils of Sesame Oilcake for Use in Fighting Protein Malnutrition

To tackle protein malnutrition, the valorization of sesame cake has been initiated. A by-product of sesame oil extraction, it is commonly used as livestock feed. However, it could be used to enrich staple foods and improve their nutritional value, particularly in rural areas where access to quality protein sources is limited. In order to highlight its nutritional richness, certain soaking, roasting and hulling treatments were used to assess their impact on nutritional quality. Then extraction of the oil from the seeds using a mechanical press to obtain sesame cake was proceeded. Standard methods were used for physicochemical characterization of nutritional, mineral and anti-nutritional compounds. The results showed that the sesame oilcake obtained from the various treatments contained significant levels of total protein (26.55- 36.72g/100g DM), residual lipids (24.19- 32.37g/100g DM), carbohydrates (10.86- 18.74g/100g DM), ash (4.32 - 6.19 g/100g DM) and fiber (10.71-20.76 g/100g DM). Similarly, evaluation of the mineral composition of these meal concentrates showed their richness in phosphorus (20.47 - 176.66 mg/100g DM), calcium (15.75 - 467.42 mg/100g DM), magnesium (13.45 - 340.33 mg/100g DM), iron (4.90-14.70 mg/100g DM), and zinc (0.71-4.39 mg/100g DM). However, these sesame cake concentrates also contained anti-nutritional factors such as oxalates (0.48 - 1.04 mg/100g DM), phytates (0.08 - 0.12 mg/100g DM), saponins (0.084 - 1.10 mg/100g DM) and tannins (0.33 - 1.36 mg/100g DM). Fortunately, these were considerably reduced by pretreatment. Indeed, a 40.07, 83.33, 64.64 and 60.95% reduction in tannins, phytates, oxalates and saponins respectively were observed. The considerable reduction in anti-nutrients in the various cakes is an advantage for the digestibility and nutrient availability of this feed. Its high protein and mineral content could therefore be considered for use in protein malnutrition.

A concise review: edible mushroom and their medicinal significance

In many areas of human life, including food, health, culture, and religion, mushrooms have had a significant impact. Most people eat mushrooms for their flavor and texture. Recently, they have gained popularity as a protein source and a drug research tool. According to the phyla Ascomycota and Basidiomycota, mushrooms are fungi that produce spongy fruiting bodies, particularly those that possess a stalk and an envelope top. Mushrooms are composed of 90% water and 10% dry material. Additionally, it has a physicochemical composition that is important for nutrition. Edible mushrooms have been shown to offer therapeutic benefits, including anti-cancer, cardiovascular, hepatoprotective, neuroprotective, hypolipidemic, antiviral, antibacterial, and anti-diabetic actions. Mushrooms are a fantastic source of nourishment since they are rich in proteins, minerals, complex sugars, unsaturated fatty acids, and secondary metabolites. The composition and nutritional benefits of edible mushrooms have been carefully investigated in this review. Edible mushrooms have been used as potential therapeutic stand-ins, and bioactive components present in edible mushrooms, such as polyphenolic compounds and antioxidant activity, have also been studied. This review article may also help scientists, researchers, and medical professionals slow the advancement of some lifestyle diseases, neurological disorders, along autoimmune disorders.

Earthworm, Perionyx excavatus as an alternate protein source for Nile tilapia: Effects on growth performance, blood biochemistry, erythrocyte morphology and intestinal health

AbstractRecently, an increasing disparity has emerged in the need for raw fish meal (FM) and its supply, along with the environmental and financial obstacles associated with its use. Therefore, increasing and elevating the diversity of alternative protein sources for aquaculture nutrition is imperative. The study investigated the impact of substituting FM protein with EW meal on the growth, haemato-biochemical response and intestinal histomorphology of Nile tilapia. Up to 20% fishmeal replacement with EW meal had no adverse effects on fish growth performance. A quadratic analysis of the final body weight and EW meal level indicated the best growth performance at 17.5% replacement. Fish fed the 40% replacement level had significantly decreased height and width of intestinal folds and number of mucosal goblet cells compared to the control. Although red and white blood cell counts were found unchanged between the control, the 10% and 20% replacement groups, a significantly higher number of white blood cells and a lower number of red blood cells were found in the 40% group compared to the control. Blood glucose level was the highest, while haemoglobin level was the lowest in the 40% group. In the same group, significantly higher frequencies of erythrocyte cellular and nuclear abnormalities were noted. Lipid droplet accumulation in the liver was significantly higher in the 40% group, whilst the 10% and 20% groups showed no significant difference compared to the control.

Physicochemical and sensory characterisation of Salvator merianae meat as a sustainable alternative

SummaryConsidering the escalating consumer preference for health‐conscious commodities, reptile species' meat can be presented as an alternative animal protein source because of its notable nutritional characteristics. The aim of this study was to evaluate the physicochemical parameters (pH, tenderness, cooking loss, colour and fatty acid profile) and sensory profile of black‐and‐white Tegu meat. The black‐and‐white Tegu meat was assessed through to consumer‐based sensory Analysis alongside the Yellow Anaconda, Broad‐snouted Caiman and broilers through. The samples of reptile species' meat were obtained from sustainable use programs. In terms of physicochemical parameters, the results indicate that black‐and‐white Tegu meat exhibits moderate brightness, displaying a pale pink/yellowish tone. Oleic acid was the most abundant fatty acid in black‐and‐white Tegu meat, comprising approximately 22.5%, while the content of polyunsaturated fatty acids was approximately 34%. Regarding overall liking, all four types of meats scored higher than indifference. However, black‐and‐white Tegu meat presented a lower acceptability (P < 0.001), likely attributed to its dry texture and unpleasant colour, as perceived by consumers. Our findings underscore the need to explore preparation methods for enhancing the sensory characteristics of black‐and‐white Tegu meat. This will enable its promotion as a healthy food choice in the future. The utilisation of black‐and‐white Tegu meat as a food source will benefit families participating in the sustainable use and conservation program, the ‘Proyecto Tupinambis’.

Effect of Milk Sources on Whey Protein and Fractions of Casein

Aim: Milk from Cow, Buffalo and goat was used for the study of isolation and fractionation of casein and whey proteins. Buffalo and goat milk were subjected to physicochemical attribute studies and a detailed protein profile namely total protein, casein fractions α-, β- and κ casein and whey protein were separated by urea fractionation method. The aim of this study was to compare various casein fractions isolated from cows, Buffalo and Goat milk. The method of separating casein into its fractions is based on the solubility of the individual components in urea the solution. The separation of casein fractions was carried out in dissolving molar concentration of urea and the yield of fractions and total protein percentages were calculated. Buffalo and goat milk have comparatively higher total protein and whey protein content as compared to cow milk. Maximum whey proteins found in goat milk (20.58%) whereas cow milk had the lowest whey protein (19.29%). Among casein fractions, α fraction (16.64%) was found maximum in Buffalo milk followed by cow (14.92%) and goat milk (5.42%). The goat milk showed the highest level of β casein (17.81%) whereas, the lowest concentration of β casein was found in cow milk (9.38%). Study Design: A significant contribution to the total milk production of India comes from buffalo milk and goat milk. Despite that, Buffalo milk and goat milk are not being utilized for many products because of difference in composition of different species milk and their inherent problems associated in the production of products. Place and Duration of Study: Karnataka Veterinary Animal and Fisheries Sciences University (KVAFSU), Dairy Science College, Hebbal, Bangalore Karnataka, India Materials: The Goat milk samples were collected from Sinchana Goat and Sheep farm, Marenahalli village (Bengaluru Rural Dist) and Buffalo milk was obtained from Country Delight Pvt. Ltd., J. P. Nagar, Bengaluru, Karnataka. Cow milk used in this investigation was collected from SEDP, Dairy Science College, Hebbal, Bengalore.. All the glassware used was soaked in chromic acid solution, repeatedly washed with water, rinsed with distilled water and dried before use. For microbiological analysis dried test tubes, conical flasks, pipettes were cotton plugged and sterilized in a hot air oven. The chemicals and reagents used in this study were mainly of analytical grade procured from Prince Laboratory Company Pvt. Limited, Bangalore. The protein molecular weight markers used for the electrophoretic study were procured from Bangalore Genei Pvt. Ltd. Methodology: Standard urea fractionation method adopted by Hipp et al was used for isolation and fractionation of caseins. Skim milk was prepared by subjecting whole milk for centrifugation, the skim milk obtained was acidified using 1 % hydrochloric acid at 200 C to obtain casein precipitate. Obtained whole casein was dissolved in 3.3 M urea at pH 7.5 and adjusted to pH 4.6 which precipitates the bulk of α casein and leaving k-caseins into soluble filtrates. Again the supernatant was adjusted to pH 4.9 diluted to 1.0 M urea and warmed to 300 C precipitating the β-caeisn. Further, addition of ammonium sulphate was used to isolate k-casein from the precipitate. Results: The sources of protein had a significant influence on the total casein, casein fractions and whey protein content of different species. The highest quantity of total caseins (34.30g/l) and whey protein (8.87 g/l) were observed in buffalo milk followed by cow (28.52 g/l) and lowest was observed in goat milk (28.45 g/l). Total protein, casein and whey protein contents were greatly affected by the source of milk. Conclusion: The significant effect of source of milk on total protein, casein, its fractions and their yield was observed. highest yield of casein (54.31%) was observed in cow milk than buffalo milk (48.95 %) and lower yield was found in goat milk. Amongst the three species, highest per cent of β casein was noted in goat milk (54.05 %) followed by buffalo (36.03%) and cow milk (34.14%). Recommendation: Rasagulla will be consumed universally by all age groups globally. Thus, the consumption of Rasagulla helps in providing overall nutritional requirements. However, the study has been conducted on a pilot scale. Moreover, commercial production may necessitate huge cost on enzymatic modification of proteins and separation peptides for value addition.

ALTERNATIVE NON-TRADITIONAL SOURCES OF FEED PROTEIN AND AMINO ACIDS

The article presents a literature review on the risks of the global problem of fodder protein and protein amino acids in the feeding of agricultural animals and poultry. Alternative ways of solving it are due to the production and use of non-traditional feed raw materials in feed diets. A number of scientists consider atypical agricultural biotechnological products obtained from insects to be one of the alternative sources of fodder protein and amino acids and see prospects in the development of their production. The most common subjects for study in this regard are crickets, locusts, silkworm larvae, flies, worms, etc. Their protein value, amino acid, fatty acid and mineral composition, the content of vitamins, and other biologically active substances are studied. The development of this direction is considered one of the ways to solve a number of urgent environmental and fodder problems on a biological basis. Рurpose of the research was to study the protein value and complete amino acid composition of flour from insects, namely flour from the larvae of the BSF fly, crickets and snails, and the methods of its determining: crude protein by the Kjeldahl method, digestible protein with the help of 0,2% pepsin, and the digestibility coefficient, and the principles of conducting researches, as well as the characteristics of methods for determining the content of replaceable and essential amino acids, including sulfur-containing, using the Kapel-105M capillary electrophoresis system. As a result of the research, it was found that cricket flour is the least valuable in terms of protein value (digestible protein and digestibility coefficient), and it is also poor in the content of nonessential and essential amino acids, compared to other studied types of insect flour. The best indicators of protein value were noted in the flour from BSF fly larvae in terms of the content of crude and digestible proteins, as well as the digestibility coefficient, which is 75.6%, which indicates its good digestibility by the bodies of animals and birds. The highest content of amino acids is contained in the flour from BSF fly larvae. Taking into account the above results of crude protein content, digestibility, and digestibility in this sample, amino acid digestibility will also be higher compared to other flour samples. In addition, flour from BSF fly larvae is rich in sulfur-containing amino acids. The content of tryptophan and histidine, compared to other types of raw materials, is the highest. The studied samples of insect flour contain a complete set of essential and nonessential amino acids, but BSF fly larvae flour and snail flour are more valuable for essential amino acids.

Emerging mycotoxin occurrence in chicken feed and eggs from Algeria.

Poultry farming has developed into one of Algeria's most productive industrial farming because of the growing demand for sources of protein among Algerian society. Laying hen feed consists mainly of cereals, which can be contaminated with molds and subsequently with their secondary metabolites known as mycotoxins. These later can pose a serious danger to the production and quality of eggs in the commercial layer industry. This work focuses on the detection of emerging mycotoxins, mainly enniatins (ENNs) and beauvericin (BEA), in poultry feed and eggs from different locations in Algeria. Two different QuEChERS-based extractions were established to extract ENNs and BEA from chicken feed and eggs. The determination of mycotoxin occurrence was achieved by a UHPLC-MS/MS method using 0.1% (v/v) formic acid in water and MeOH as mobile phase, an ESI interface operating in positive mode, and a triple quadrupole mass spectrometer operating in MRM for the detection. Matrix-matched calibration curves were carried out for both matrices, obtaining good linearity (R2 > 0.99). The method performance was assessed in terms of extraction recovery (from 87 to 107%), matrix effect (from - 47 to - 86%), precision (RSD < 15%), and limits of quantitation (≤ 1.1µg/kg for feed and ≤ 0.8µg/kg for eggs). The analysis of 10 chicken feed samples and 35 egg samples composed of a 10-egg pool each showed that ENN B1 was the most common mycotoxin (i.e., found in 9 feed samples) with contamination levels ranging from 3.6 to 41.5µg/kg, while BEA was detected only in one feed sample (12µg/kg). However, eggs were not found to be contaminated with any mycotoxin at the detection limit levels. Our findings indicate that the searched mycotoxins are present in traces in feed and absent in eggs. This can be explained by the application of a mycotoxin binder. However, this does not put a stop on the conduction of additional research and ultimately setting regulations to prevent the occurrence of emerging mycotoxins.

Physical treatment and protease or probiotic supplementation and feather meal digestibility by broilers

Context Improving the utilisation of alternative protein ingredients in livestock production will reduce feeding costs and improve industry sustainability. Feather meal (FM) is an abundant, alternative protein source with a high protein content but poor amino acid (AA) digestibility. Aim This study evaluated strategies for improving AA digestibility of FM. Methods Experiment 1 examined the effects of physical treatment with ultrasound, microwave and autoclaving on FM AA profile and digestibility. Experiment 2 evaluated the dietary addition of a protease (Ronozyme ProAct, 200 and 600 mg/kg; RPA) and a probiotic (BioPlus 400, 1500 mg/kg) on FM AA digestibility. Apparent ileal digestibility was determined by feeding each treatment to four replicate groups of six birds in Experiment 1 and five replicate groups of seven birds in Experiment 2, and then collecting the contents of the lower half of the ileum. Key results None of the physical treatments improved (P &gt; 0.05) the AA profile or ileal AA digestibility of FM. Dietary supplementation with RPA at 200 mg/kg or BioPlus 400 at 1500 mg/kg did not significantly (P &gt; 0.05) influence the apparent ileal AA digestibility of FM. However, the higher concentration of RPA (600 mg/kg) significantly (P &lt; 0.05) increased the apparent ileal AA digestibility of FM. Conclusion The increased digestibility of FM by the protease and numerical increase (P &lt; 0.1) by the probiotic (1500 mg/kg) presumably reflects keratinase activity of both feed supplements. Implications The results of this study indicated that there is scope for further improvement in the nutritive value of FM for broilers.

Influence of Soil Additives (Gypsum and Dolomite) on Peanuts Productivity and Soil Properties: A Review

Although India is steadily progressing in oilseeds production, but the average yields of most of the oilseeds like groundnut are still extremely low when compared to those prevailing in other countries of the world. This is because oilseeds are cultivated mostly in marginal and sub-marginal land of semi-arid areas with very less management, hence remain vulnerable to vagaries of nature. Among oilseed crops groundnut is an important source of vegetable oil and protein. Lack of appropriate management practices leads to decreased yields of the crop. Applications of amendments like gypsum and dolomite based on soil pH is necessary to provide a better environment for roots and plant growth.

Comparative analysis of nutritional quality and color properties of flours derived from Locusta migratoria at different developmental stages.

This study was conducted to determine the variation in the chemical composition of flours derived from Locusta migratoria at two distinct developmental stages: the fourth instar and adult stages. Adult locust flour exhibited approximately two times higher fat content, similar protein content, ash content, CHNS elemental composition, and 45.7% lower total phenolic content compared to fourth instar locust flour. The flour from the adult locust was lighter, more red, and yellow than the fourth instar locust flour. Nineteen fatty acids were detected in both flours, with oleic acid, palmitic acid, and linoleic acid being the major ones. The ΣPUFA/ΣSFA of fourth instar and adult locusts was 0.82 and 0.78, respectively. The ratio of ω-6/ω-3 fatty acids was 2.1 for the fourth instar locust flour and 1.7 for the adult locust flour. Apart from gamma-aminobutyric acid (GABA), similar amino acids were found in both the flours. However, significant differences were detected in the levels of some of these amino acids between the fourth instar and adult locust flours. Of particular interest, adult locust flour showcased a GABA content of 25.4 mg/100 g dry weight, making it a valuable alternative protein source in developing innovative and nutritious food products.

Exploring Sustainable Aquafeed Alternatives with a Specific Focus on the Ensilaging Technology of Fish Waste

The global increase in population has placed significant pressure on food security, leading to the emergence of aquaculture as a vital source of aquatic foods. However, rising costs and limited fish meal availability in aquafeeds have driven the search for alternative protein sources. While plant-based ingredients have been integrated into commercial aquafeeds, they come with challenges such as low protein content, palatability issues, and the presence of antinutritional factors. In this context, fish silage, made from fish waste and discarded fish, stands out as a promising alternative technology due to its cost-effectiveness and sustainability attributes. The production of fish silage involves the addition of organic/inorganic acids or lactic acid bacteria to homogenized fish waste, yielding a valuable mixture rich in peptides and free amino acids, offering significant nutritional benefits for animal diets. This review aims to promote sustainable practices in the aquaculture industry by analyzing research results related to ensiling technology, appraising the advantages and disadvantages of using fish silage as a feed ingredient, and focusing on emerging trends in this field.