Proteins Of Animal Origin Research Articles

High plant protein diet impairs growth performance and intestinal integrity in greater amberjack (Seriola dumerili): Molecular and physiological insights

The Mediterranean aquaculture industry that produces mainly seabream and seabass is exploring alternative plant-based protein sources for fish feeds together with the diversification of fish species. Effective plant-based formulations require diverse sources and additives to maintain fish welfare and growth, which is especially important for carnivorous species. In this scenario, the objective of the present study was to evaluate the impact of a high percentage of fishmeal replacement with protein of plant origin in Seriola dumerili, a fast-growing species with a high protein requirement. Two diets were developed: MAP (marine animal protein) with a protein content of 92 % of animal origin and PPB (plant protein blend) with a 50 % replacement of protein of animal origin with plant protein. We combined electrophysiology measurements with expression analysis of claudins and members of the SLC superfamily of solute carriers to unravel and characterise putative markers of intestinal integrity and absorption. The replacement resulted in shorter and lighter fish with a reduction in growth rate (SGR) from 2.6 to 2. We simultaneously observed lower transepithelial tissue resistance (TER), lower permeability, and decreased cld12 expression in the anterior intestine. In addition, we demonstrated a strong region-dependent electrogenic transport of essential amino acids, with the mid-intestine having the highest transport capacity. The comparative study performed in the mid-intestine with fish fed the MAP or the PPB diets exposed a negative effect of dietary replacement with plant protein. No significant dietary impact on di- and tri-peptide transporters (SLC15) was found at the molecular level. However, a clear region-dependent expression pattern of slc15a1, slc15a2, and slc15a4 was observed, which warrants further investigation. The expression pattern of slc7a5 showed the effect of the diet, but in contrast, the diet and intestinal region affected the expression of its functionally associated slc3a1 and slc3a2 for amino acid antiport, with the strongest effects in the posterior intestine. The integrity and absorption impairments detected in response to protein source replacement will likely underlie the significant growth differences observed between the two dietary regimes.

Enhanced Oligopeptide and Free Tryptophan Release from Chickpea and Lentil Proteins: A Comparative Study of Enzymatic Modification with Bromelain, Ficin, and Papain.

Plant-based foods offer a sustainable alternative to meet the growing protein demand. Legumes are the most promising of these, as they contain relatively high concentrations of protein, low digestible starch, and dietary fiber, as well as them possibly featuring low levels of fat. Enzymatically modified legume proteins provide us with tempting perspectives in terms of enhancing foods' biological values. However, their bioavailability and digestibility are generally less sufficient than that of proteins of animal origin, which may be improved by well-tailored enzyme modification. In this study, the efficacy of three plant-based proteases (bromelain, ficin, and papain) were evaluated at two distinct concentrations (2.5% and 10%) and three hydrolysis durations (1, 2, and 12 h) when transforming chickpea and lentil proteins. The degree of hydrolysis (DH), peptide profiles, and free amino acid content were analyzed to determine the efficiency of each enzyme. Results showed significant variations in DH, which was influenced by enzyme type, concentration, and hydrolysis duration. Papain exhibited the highest DH, particularly at a 10% concentration, reaching 27.8% efficiency in chickpea and 34.8% in lentils after 12 h. Bromelain and ficin were proven to be less effective, with ficin showing the least hydrolytic activity. SDS-PAGE analysis revealed substantial protein degradation, especially subsequent to papain treatment, pointing out that most proteins were cleaved into smaller peptides. SEC-HPLC indicated a predominant release of peptides within the 200-1000 Da range, suggesting enhanced bioavailability. Papain and bromelain treatments resulted in a significant release of oligopeptides and dipeptides. UHPLC analysis highlighted a marked post-hydrolysis increase in total free amino acids, with arginine, leucine, and lysine being the most abundant ones. Notably, tryptophan, being undetectable in untreated samples, was released in measurable amounts post-hydrolysis. These findings demonstrate papain's superior performance in protein hydrolysis and its potential in producing bioactive peptides, highlighting its applicability in food processing and the development of both nutraceuticals and functional foods.

Functional characteristics and molecular structural modification of plant proteins. Review

Protein preparations from plant raw materials are widely used in the food industry as improvers, replacers or enrichers for products. However, their functional properties, as a rule, are less pronounced than those of proteins of animal origin. The aim of the review is to analyze and summarize the results of investigations dedicated to studying and characterizing the main functional properties of plant proteins (hydration, solubility, water binding capacity, fat binding capacity and gel-forming capacity, stability of emulsions, foams, rheological properties, texturization) and their modification. The objects of the research were scientific publications, most of which were published in 2017–2024. Functional properties of proteins were characterized; their dependence on the nature and variety of crop, methods of extraction, technological factors of processing and methods of modification was revealed. The search and selection of papers were carried out in the bibliographic databases eLIBRARY.RU, RSCI, Google Scholar, Scopus, Web of Science, Elsevier, and PubMed. Data analysis was performed with their systematization, generalization, intermediate conclusions and general conclusion. The special attention was paid to chemical, physical, physico-chemical and enzymatic methods for modification of protein properties, their advantages and disadvantages, as well as the interrelation of structural and physico-chemical features of proteins with their functional properties. The main regularities were revealed for an effect of modification methods on the secondary and tertiary structures of proteins, surface hydrophobicity, the ratio from fractions, aggregation, denaturation and biological activity obtained by the modern methods of investigations (IR‑spectroscopy, fluorescent microscopy, SDS-PAGE, circular dichroism, spectrophotometry and so on). It has been concluded that it is necessary to carry out further investigations aimed to studying interrelation of molecular structural features of proteins with indicators of functionality and regularities of their behavior in food systems due to an increase in the production of protein preparations from alternative raw materials (pea, chickpea, sunflower, kidney bean, rice and others). Based on the revealed and newly obtained theoretical information, the targeted modification and regulation of properties of protein ingredients for production of high-quality foods are possible.

Climate change impacts on livestock in Brazil

Brazilian livestock provides a significant fraction of the food consumed globally, making the country one of the largest producers and exporters of meat, milk and eggs. However, current advances in the production of protein from Brazilian animal origin may be directly impacted by climate change and the resulting biophysical effects. Therefore, it is strategically consistent to develop measures to deal with the resulting environmental heat stress on domesticated animal species, especially the need in developing countries. This work aims to (1) evaluate the impacts of climate change on livestock (cattle-dairy, cattle-beef, goats, sheep, pigs, poultry-general) in different regions of Brazil and (2) discuss possible response strategies, associated with animal comfort and welfare. From our results, we can draw better strategies to mitigate the impacts of climate change on livestock production. The results presented show an increase of high heat stress in South and Southeast and an increase of extreme heat stress in North and Central-West areas of Brazil. The rise in extreme heat stress tends to occur mostly during spring and summer and tends to vary considering the different evaluated species. Within the evaluated species, the ones that seem to be more affected by climate changes are Poultry, pigs, cattle-beef and general (temperature-humidity index value). The differences between the results for the five geographic regions in Brazil suggests that different mitigation measures need to be considered to cope with future heat stress in livestock. To ensure the long-term success of Brazil's influence on the global market for proteins of animal origin, it must achieve sustainable production systems more intensively.

Apparent Digestibility Coefficients of Nutrients and Energy from Animal-Origin Proteins for Macrobrachium rosenbergii Juveniles

In prawn farming, the main protein source used in aquafeed formulations is fishmeal. Nevertheless, one estimates that in the coming years, this protein source will no longer be able to meet the demand for the activity. The search for new ingredients is important to meet the increasing demand and minimize environmental impacts, such as the reduction in fish stocks and the eutrophication of aquatic systems. The objective of this study was to determine the apparent digestibility coefficients of dry matter (DM), crude protein (CP), gross energy (GE), and ether extract (EE) of fishmeal, poultry co-products (viscera and hydrolysed feather), and insect meal (Gromphadorhina portentosa) for giant river prawn (Macrobrachium rosenbergii) juveniles. To determine the apparent digestibility coefficients (ADCs), 90 prawns (average weight, 15 g) were randomly distributed among three experimental units. The reference feed was formulated according to the requirements of the giant river prawn, with 35% crude protein and a gross energy of 3600 kcal kg−1. The test diets comprised 70% of the reference diet and 30% of the respective test ingredients. Prawns were fed three times a day until apparent satiety. Faeces were collected using the indirect siphoning method, twice a day at the same feeding site (at 7:30 a.m. and 6:30 p.m.). The water parameters were temperature (27 °C), dissolved oxygen (6.65 mg L−1) and pH (7.76). The ACDs of DM, CP, EE, and GE were, respectively, 61.48; 88.28; 99.89 and 88.25 for fishmeal; 76.48; 81.55; 97.29 and 85.13 for poultry viscera meal; 73.82; 75.21; 73.17 and 76.42 for hydrolysed feather meal; and 52.35; 59,48; 87.95 and 67.64 for G. portentosa meal. The values of protein (%) and digestible energy (kcal kg−1) were 55.20 and 3711 for fishmeal; 47.27 and 4285 for poultry viscera’s meal; 65.03 and 4145 for hydrolysed feather meal; and 47.72 and 3616 for G. portentosa meal. These results showed the potential use of insect meals and poultry co-products as ingredients for the diets of M. rosenbergii juveniles, as they present digestible values close to those found for fishmeal, the main raw material used in aquaculture diets.

To imitate or not to imitate? How consumers perceive animal origin products and plant-based alternatives imitating minimally processed vs ultra-processed food

Changing dietary habits towards a reduction of animal origin proteins, such as meat and fish, in favor of plant-based alternatives can positively contribute to sustainability, health and animal suffering related issues. Despite this awareness and the large variety of plant-based alternatives available on the market, willingness to reduce or substitute animal origin proteins is still very low. This research investigates the role of a so far overlooked factor in the study of consumer adoption of plant-based diets, namely the role of food processing, adding to the understanding of how consumers perceive animal origin products and their plant-based alternatives imitating a minimally processed vs ultra-processed food. Through a Swiss online study with 607 consumers, our results showed that the resemblance to a minimally processed (e.g., chicken filet, tuna) or ultra-processed product (e.g., meatball, fish stick) differently affect animal origin products and plant-based imitations. Specifically, while consumers perceived more positively the minimally processed meat/fish than the ultra-processed one in the animal origin category, in terms of perceived environmental friendliness, perceived health and purchase intention, the reverse was observed for the plant-based imitations. Thus, contributing to theory and practice, the results of this research suggest that the like-to-like imitation of an animal origin product is not only ineffective but can also be counterproductive for perceptions-of sustainability and health- and purchase intentions of plant-based alternatives.

Effects of higher dietary acid load: a narrative review with special emphasis in children.

Metabolic effects of high diet acid load (DAL) have been studied for years in adults, although only recently in children. Contemporary diets, especially those of Western societies, owe their acidogenic effect to high animal-origin protein content and low contribution of base-forming elements, such as fruits and vegetables. This imbalance, where dietary acid precursors exceed the body's buffering capacity, results in an acid-retaining state known by terms such as "eubicarbonatemic metabolic acidosis," "low-grade metabolic acidosis," "subclinical acidosis," or "acid stress". Its consequences have been linked to chronic systemic inflammation, contributing to various noncommunicable diseases traditionally considered more common in adulthood, but now have been recognized to originate at much earlier ages. In children, effects of high DAL are not limited to growth impairment caused by alterations of bone and muscle metabolism, but also represent a risk factor for conditions such as obesity, insulin resistance, diabetes, hypertension, urolithiasis, and chronic kidney disease (CKD). The possibility that high DAL may be a cause of chronic acid-retaining states in children with growth impairment should alert pediatricians and pediatric nephrologists, since its causes have been attributed traditionally to inborn errors of metabolism and renal pathologies such as CKD and renal tubular acidosis. The interplay between DAL, overall diet quality, and its cascading effects on children's health necessitates comprehensive nutritional assessments and interventions. This narrative review explores the clinical relevance of diet-induced acid retention in children and highlights the potential for prevention through dietary modifications, particularly by increasing fruit and vegetable intake alongside appropriate protein consumption.

Evolution and Prospects of Freshwater Fish Species and Aquaculture in Colombia: A Historical Perspective

Since the 1970s Colombia has been aware of the importance of aquaculture and inland fisheries in the future of its economy due to the constant increase of a population that is increasingly in need of protein of animal origin. In 1972, a joint project between the Government of Colombia and the Food and Agriculture Organization of the United Nations was approved and aimed at studying inland fishing and developing aquaculture in the country. The work of the project is described, as are the fish culture and fisheries research activities starting with the situation in the 1970s but comparing it with recent findings. A list of the main capture and culture fish species is given. Colombian fishing production has had great variations, but first inland water fishing was more important than marine. For instance, in 1972 total fish catch was 104,390 tons and 79% of that originated from inland waters. After the continental fisheries went down, the marine fisheries accounted in 2019 already 78 per cent of the total catch of the country. Mean standing fish crop estimates in 1975‒76 from the bay, open water and vegetation habitats in four floodplain lakes were 118, 12 and 251 kg/ha indicating clearly that the fish productivity on the Magdalena floodplain was relatively low. The aquaculture sector has been growing rapidly, reflecting global trends, and producing more than capture fisheries. Aquaculture produced 88,000 tons in 2013, which was a three-fold increase from the mid-1990s. Again twofold increase took place before 2020 when the production was almost 180,000 tons. Future development prospects of inland fisheries and aquaculture are discussed and a mention is made of the present situation of ornamental fish cultivation and trade in Colombia.

Untargeted metabolomics unravels distinct gut microbial metabolites derived from plant-based and animal-origin proteins using in vitro modeling

The popularity of plant-based meat alternatives (PBMAs) has sparked a contentious debate about their influence on intestinal homeostasis compared to traditional animal-based meats. This study aims to explore the changes in gut microbial metabolites (GMMs) induced by the gut microbiota on different digested patties: beef meat and pea-protein PBMA. After digesting in vitro, untargeted metabolomics revealed 32 annotated metabolites, such as carnitine and acylcarnitines correlated with beef meat, and 45 annotated metabolites, like triterpenoids and lignans, linked to our PBMA. Secondly, (un)targeted approaches highlighted differences in GMM patterns during colonic fermentations. Our findings underscore significant differences in amino acids and their derivatives. Beef protein fermentation resulted in higher production of methyl-histidine, gamma-glutamyl amino acids, indoles, isobutyric and isovaleric acids. In contrast, PBMAs exhibit a significant release of N-acyl amino acids and unique dipeptides, like phenylalanine-arginine. This research offers valuable insights into how PBMAs and animal-based proteins differently modulate intestinal microenvironments.

Unravelling the nutritional transition in Spain: From meat shortages to excess (1958–1990)

Abstract The nutritional transition, together with the demographic and epidemiological transitions, stands as one of the most crucial phenomena shaping societies in the 20th century. A prominent characteristic of the nutritional transition is the increased consumption of animal-origin protein, particularly meat. Within this context, the present article utilises Spain as a case study to provide a close examination of the nutritional transition during the latter half of the 20th century. Spain’s significance lies in its late but rapid development of this transition. In the 1960s, meat consumption was relatively low compared to other European countries; however, within just two decades, it surpassed that of many developed nations. On one hand, the article offers a detailed insight into how budget constraints were eased to foster meat consumption among various consumer groups. On the other hand, the study aims to quantify the influence of income, prices, and preferences in driving this process

An exploration of alternative proteins as a potential sustainable solution to meeting the nutritional needs of the ever‐increasing global population

SummaryProteins of animal origin have been used in various food formulations as they have been shown to possess excellent techno‐functional properties such as gel formation, emulsification, foam ability and stability, among others. However, the production of proteins from animal sources does come at an environmental cost due to the greenhouse effect that is attributable to the rearing of animals. To mitigate against the environmental impact of the production of protein from animal origin, research has focused on alternative proteins such as those of plant, insect or mycoprotein origin. However, there are still several issues as well as mapping of alternative proteins in terms of their nutritional profile, sensorial attributes that include taste and texture as well and the challenges that exist in mimicking proteins of animal origin that need to be addressed which would broaden the window of application of alternative proteins. Therefore, this review explores some of the alternative protein sources that have been characterised in terms of their techno‐functional characteristics and underpins the challenges such as allergenicity that exist in the use of alternative. Furthermore, this work aims to evaluate consumer perception and acceptance of alternative proteins which is pivotal in their success in food production and process as well as ensuring the safety of these proteins. As such, this work will contribute towards the existing knowledge on the possible applications of these proteins as sustainable, cheaper solutions.

КАЧЕСТВО БЕЛКОВОГО КОМПОНЕНТА МОЛОКА КОРОВ КРАСНО-ПЁСТРОЙ ПОРОДЫ, ПОЛУЧЕННОГО В УСЛОВИЯХ ТЕХНОЛОГИИ ПРИВЯЗНОГО СОДЕРЖАНИЯ

. The uniqueness of milk as a food product lies in the fact that it contains protein, the biological value of which is significantly higher than all known proteins of animal origin. The protein content of milk is under the control of the genotype of cows, but the degree of realization of its achieved potential is influenced by the environmental factor. The red-mottled breed, created in this region, is widely used on traditional dairy farms in the Voronezh Region, characterized by sufficiently high milk productivity and good adaptive properties. In this case, it is relevant to assess the qualitative characteristics of the protein complex of red-mottled cow milk obtained under the conditions of tethered keeping technology, which indicated the purpose of the research. The object of the study were samples of milk from full-aged cows of 5 months of lactation (n = 4) obtained at LLC Bolshevik in the Voronezh region. A sufficiently high concentration of proteins (3.39 ± 0.004 %) was established, the amino acid structure of which is adequate to cow's milk, which indicated their usefulness. The calculated values of amino acid numbers varied in a fairly wide range. The highest amino acid score for all population ages was found in the amino acid complex PH+TYR – 145.8–187.8 %, and the lowest – Met + Cys – 75.2–88.3 %. Amino acids Met + Cys determine the level of bioavailability of cow's milk proteins in the population group "children from 6 months. up to 3 years old", being the first limiting amino acid, up to 75.2 %, and in the group "growing up and children over 3 years old" – up to 88.3 %.

Microbiological and parasitological risk analysis of novel food sources obtained with the use of insects

The problem of food safety being an important component of the country's food security, provides not only for continuous improvement of the methodology of hygienic standardization, but also for the formation of requirements for novel food, in particular, those obtained from non-traditional sources. The accumulated practical and theoretical competence in the food hygiene area, as well as knowledge of current trends of the food base broadening, allow us to analyze the risks associated with novel food obtained of insects. The purpose of the research was to analyze the microbiological and parasitological risk of novel food sources obtained with the use of insects, suggest the effective risk management measures. Material and methods. The analytical part of the work included literature search, collection of information and statistical materials published in domestic and foreign scientific editions. The search was carried out using the Google Academy retrieval system and electronic databases (PubMed, MEDLINE, EMBASE, Scopus, Web of Science, eLIBRARY), mainly in the last 25 years, using the keywords: Hermetia illucens, Tenebrio molitor, Acheta domesticus, insects, parasite, nematode, pathogen, cysts. Results. Based on the published materials' analysis, a systematization of microbiological and parasitological factors potentially capable of colonizing edible insects has been carried out. There were identified representatives of 24 groups of pathogenic and 18 opportunistic microorganisms and helminths related to microbial and parasitic pathogens, the spread of which is significantly influenced by inappropriate conditions of feeding and keeping insects. As there are currently no veterinary requirements for insect breeding and farming conditions, contamination of end products with infectious and parasitic pathogens can vary over a very wide range. Conclusion. The use of native insect biomass carries certain risks associated with its microbial and parasitic contamination, and the development of measures to prevent them requires significant resources. The possibility of deep processing of such raw materials can be considered as one of the solutions to mitigate these risks. For use in the food industry, insects should be subjected to processing similar to that currently used for soybean seeds, which includes separation of protein (entomoprotein), fat and chitin fractions, each of which would have an independent use. Thus, at present, insects should be considered as a source of novel food ingredients, first of all, complete protein of animal origin.

Current trends in directed work on production of rabbit breeding products

Today, the meat industry is making great strides developing both in terms of quality raw materials and quantity. The task is to provide the population of the country with full-fledged protein of animal origin and rabbit meat has no equal in this: rabbit meat is a dietary product favorably differing from other species. To date, we have not satisfied market for 300 thousand tons of rabbit meat and it is understandable - the product market is in the stage of formation. In this regard, the task of creating a highly productive rabbit, not inferior in its performance to analogues, is very relevant. Scientists of Belgorod State Agricultural University since 2013 are engaged in the breeding process, which continues to this day, which is highly relevant for the development of food cluster Belgorod region. The result of work is a highly productive rabbit of own selection of meat direction of productivity. The main zootechnical parameters of the rabbit: slaughter yield 60-65%, average daily gain in the stage of active growth - 45g. Slaughter indicators rabbit own selection shows at the age of 3 months in the range from 2900-3800g. That is significant in breeding for live weight. \ In the conditions of the laboratory of rabbit breeding, we get 6 births per year. As a result of systematic selection work aimed at growth energy, milkiness in rabbits and dermis white color we have a rabbit with a given phenotype, live weight of male producers over 8 months of age on average - 4,8-5,8 kg, rabbits - 4,7-5,5 kg. 2023-2024 years according to the technological map of the breeding process - stabilization and consolidation in the offspring of the obtained economically useful characteristics.

Into the circle. Animal and human deposits in a new Upper Guadalquivir site from the beginning of the 3rd millennium Cal BC (Grañena Baja, Jaén)

In 2014 due to the projected layout of the Madrid – Jaén high-speed railway line, a preventive archaeological intervention was carried out on a hill near the Guadalbullón riverbed within the farmland of Grañena Baja (Jaén). During the work, a multi-sequential Late Prehistory occupation, starting from the mid-5th millennium and reaching the end of the 3rd millennium, was documented. The phase corresponding to the last quarter of the 4th and the beginning of the 3rd millennium Cal BC stands out for the presence of circular features containing complete or partial human and domestic animal skeletal remains, in some cases, clearly related. The isotopic values of human collagen are relatively homogeneous (?15N = 9.0 ± 0.6; ?13C = -18.9 ± 0.4) and consistent with a diet based on proteins of animal origin.

Production Systems and Phenotypic Variability of the Guinea Fowl (Numida meleagris) in Sub Sahara Africa

The diversity of natural biological resources is at the heart of concerns on food security and climate change. Originating in Africa, guinea fowl constitutes an alternative source of income and protein of animal origin that can be easily mobilized, mainly for rural populations. How-ever, relatively little information is available on its production system, while its genetic diversity remains an enigma in most Sub Sahara African countries. This study therefore aimed to review the production systems and phenotypic variability of the guinea fowl (Numida meleagris) in Sub Sahara Africa. It revealed that this species is distributed almost all over the Africa; it is more frequent in many African countries where some studies showed that this species is extensively family farm with a variability of morphometric characters that is a function of sex and environment as well as the production system. This variability seems to indicate its adaptation to environmental conditions. The present review also revealed the need to extend studies to all the agro-ecological zones of Sub Sahara Africa in order to undertake global actions for a sustainable exploitation of the guinea fowl. This would necessarily include variability studies for its genetic improvement, preservation and conservation.

Use of animal origin protein concentrates in bread baking

Protein deficiency in the human diet is a widespread problem that affects all body systems. Nutrition adjustment appears to be one of the most effective ways to prevent this problem. This study was aimed at investigating the possibilities of using animal origin protein concentrates in bread baking industry.
 Study objects included five breads: one control and four samples containing protein concentrates. The test wheat bread samples contained 7, 9, and 11% of milk protein concentrate and 7% of whey protein concentrate to the mass of flour in the dough. Rheological parameters of the dough were obtained using an alveograph and a farinograph. The specific volume and sensory characteristics of the baked products as well as crumb deformation were evaluated. The nutritional value of two samples – control and with 9% of milk protein concentrate addition – was determined by calculation.
 Whey protein concentrate had a negative influence on the dough rheology. Low water binding capacity and specific volume as well as hard crumb make the usage of this product in bread baking unacceptable. The palatability test showed that bread supplemented with 9% of milk protein concentrate had the best sensory characteristics, compared to control and other test samples (with 7 and 11% of this concentrate). The predicted protein content was equal to 11.6 g/100 g that is 35% higher than in the control sample. Consequently, milk protein concentrate has a potential to improve biological value of the bread that can be further helpful to prevent the protein deficiency.
 Milk protein concentrate can be successfully used in the bread making process as an ingredient to correct the nutritional and biological value of baked products.

Morphological and seminal quality evaluation of mestizo male sheep of the Pelibuey and Backbelly breed of the Pastaza Experimental Station

The production of sheep hair in the Amazon Region of Ecuador has great potential as a contribution of protein of animal origin for food security, as well as for the generation of family economic resources; However, due to unplanned crossbreeding, racial characteristics are lost as well as the productive and reproductive parameters of their races are diminishing; therefore, in the Pastaza Experimental Station belonging to the Polytechnic School of Chimborazo, located in the Amazon Region of Ecuador, the morphological characteristics and seminal quality of mestizo male sheep of the Pelibuey and Blackbelly breed were evaluated in order to select rams that serve as breeders for the sheep of the project: Amazonian Haired Sheep Program (PROPEA). For this, two males of each breed were studied, data were taken with a biweekly frequency, both for seminal quality, as well as for morphological measurements. The data obtained were processed with the Microsot Excel and statistically the variables were analyzed with the Student's t Test of comparison of two independent means for each race. The results of the morphological characteristics determined that the animals under study present characteristics similar to the racial standard; while in seminal quality there is a slight difference between animals. It is concluded that the male mixed breed number II of the Blackbelly breed and the male I of the Pelibuey breed should be selected for reproduction.

Development of the recipe and technology of semi-finished mock cutlets of functional purpose

Increase in animal protein resources is of great importance on a global scale. Proteins of animal origin provide the human body with basic macroand micronutrients and support normal human life and activities. Poultry meat occupies a significant proportion in the state program of production and sale of animal proteins. From year to year, the growth and consumption of poultry meat (30...35 %) is constantly increasing. Mechanically deboned poultry meat is characterized by less technological potential and is in need of increase its functional and technological properties in the formation of food systems with specified properties.The article shows the possibility of expanding the assortment of meat chopped semi-finished products (cutlets) of functional purpose using a compositional mixture in a recipe that helps to increase biological and nutritional value.The purpose of the research is to develop the recipe and technology of mechanically deboned poultry meat semi-finished products (cutlets) of functional purpose using non-traditional raw materials, namely compositional mixture (CM).The qualitative and quantitative composition of the compositional mixture for cutlets of functional purpose from mechanically deboned poultry meat has been substantiated and selected.The influence of the dosage of the compositional mixture consisting of a solid Adygh cheese«Mate» (powder), oatmeal and garlic powder, on the consumer properties of mechanically deboned poultry meat has been investigated. The quality indicators (organoleptic and physico-chemical ones) cutlets of functional purposes have been investigated.The recipe and technology of functional cutlets has been developed where wheat bread is replaced completely (100%) with a compositional mixture and coating with oatmeal flour. This technology has shown the best quality indicators.

Encapsulation of propolis extract in ovalbumin protein particles: characterization and in vitro digestion

The encapsulation of propolis has shown promising results for the protection of bioactive compounds, local and gradual release and masking the astringent taste. Ovoalbumin is a protein of animal origin found in large amounts in egg whites, which has good properties as a wall material for particles.The objective of this study was to microencapsulate propolis by spray drying. The best condition for microencapsulation was achieved with 4% ovalbumin at 120 °C, where there was the greatest encapsulation efficiency (88.20%) and spherical shape. However, the increase of ovalbumin concentration resulted lower yields (< 52%). As for the scanning electron microscopy (SEM), the increase of ovalbumin concentration caused an increase of the size with average diameter and formation of spherical microcapsules. The phenolic compounds were already released in the gastric fluid condition (stomach).