Riboflavin Content Research Articles

Nutritional profile and antioxidant capacities of fermented millet and sorghum gruels using lactic acid bacteria and yeasts

ABSTRACT Predominant lactic acid bacteria and yeasts isolated during the spontaneous fermentation of millet and sorghum were investigated for technological characteristics and food safety. Nutritional profile and antioxidant capacities were monitored. The pH reduced in both malted millet and sorghum slurries to 3.31 and 3.45 respectively. Lactobacillus fermentum KL4, Lb. plantarum MOBL1, Candida tropicalis OBY6 and C. tropicalis MKY6 were selected for high production of lactic acid, diacetyl, and hydrogen peroxide. These strains were safe for use as starter cultures. Starter culture fermented malted millet and sorghum slurries possessed significantly (p < .05) higher niacin and riboflavin content, total phenolics and flavonoid contents. Fermented malted millet slurry (MKC) demonstrated the highest magnesium and potassium contents of 114.2 and 212.13 mg/100 g while spontaneously fermented unmalted sorghum slurry (OBS) the least of 40.2 and 82.3 mg/100 g respectively. Fermented malted millet slurry (MKC) possessed the highest DPPH scavenging activity of 98.2%, while the unmalted spontaneous sorghum slurry (OBS) the least of 60.3%. For ferric reducing antioxidant power, the malted starter culture fermented sorghum slurry (MOBC) displayed the highest value of 998.3 mg/g AAE while unmalted spontaneous millet slurry (KS) the least of 260.2 mg/g AAE after 72 h fermentation time, respectively. Unmalted starter-produced Ogi-baba (OBC) exhibited the significantly highest overall sensory acceptability of 7.50 while the least was the spontaneous fermented malted Ogi-baba (MOBS) with a value of 5.10 (p < .05). The results indicated that Koko and Ogi-baba from whole grains are important sources of nutraceuticals and promising fermented cereal gruels.

Computational aspects of the kNN local linear smoothing for some conditional models in high dimensional statistics

We consider the problem of nonparametric estimation of certain conditional models when the explanatory variable is functional. The models studied are the Conditional Expectation (CE), the Conditional Distribution Function (CDF) and the Conditional Probability Density (CPD). The estimators are constructed by combining the local linear method and the k-Nearest Neighbors (kNN) smoothing approach. For each of the three models, we define an optimal estimator associated with the best number of neighbors chosen using two bandwidth selection procedures which are the cross-validation criterion and the bootstrap smoothing rule. The asymptotic properties of these optimal kNN Local Linear Estimators ( NN- LLE) are established under some standard conditions. The performances of the finite samples of these estimators are then examined and compared through a Monte-carlo study. In addition, an application on the riboflavin content in the yogurt using the Near-infrared curves is carried out to demonstrate the usefulness of the models proposed in the point-wise prediction as well as for the predictive interval.

Riboflavin-Sensitized Photooxidation of Low-Density-Lipoprotein (LDL) Cholesterol: A Culprit in the Development of Cardiovascular Diseases (CVDs).

The oxidation of human low-density-lipoprotein (LDL) particles is responsible for the development of cardiovascular diseases (CVDs). In the present study, the occurrence of riboflavin-sensitized photooxidation of LDL particles was examined in an in vitro system. The presence of light, oxygen, and photosensitizer (50 μM riboflavin) caused the riboflavin-sensitized photooxidation of human LDL particles thereby increasing in the conjugated dienes (CDs) by 32.5 ± 4.8% (p < 0.05), indicating that this could serve as a major culprit in the development of CVDs. A 1 h radiation caused a 63.6 ± 0.3% degradation of the riboflavin content, and this indicates the extremely fast reaction of the riboflavin-sensitized photooxidation. The singlet oxygen quenching capacity of β-carotene was determined at three different concentrations (10, 50, and 100 μM), exhibiting both antioxidant and prooxidant effects, depending on the concentrations used. In addition, ascorbic acid displayed a high incorporation rate into the LDL particles, implying its potential in preventing riboflavin photosensitization of LDL particles. To the best of our knowledge, this is the first report on the riboflavin-sensitized photooxidation of LDL particles in an in vitro system, proposing a new possible mechanism in the development of CVDs.

Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd

Preparation of soymilk-based product with probiotics is reasonably a novel approach in the field of fermented functional foods. The aim of this study was to develop riboflavin enriched fermented soy curds with either or combination of the two riboflavin producing probiotic strains of Lactobacillus plantarum i.e., MTCC 25432 (BBC32B) and MTCC 25433 (BBC33), and to compare the technological and functional properties of its developed products. Acidification rate and lactic acid production were enhanced with L. plantarum and its combination in a shorter time to reach pH 4.7. Hardness and cohesiveness were significantly (p &lt; 0.05) higher for fermented soymilk by co-culture of L. plantarum followed by individual strains. Similarly, higher G′ (6.25 × 102 Pa), G” (2.30 × 103 Pa) and G* (8.00 × 102 Pa) values observed for the combination of both L. plantarum strains showed that the gel formed was firmer and had solid character. The riboflavin content of product developed with a combination of test cultures was significantly higher (342.11 µg/L) than individual cultures and control. The final product had a higher probiotic count (more than 9 log cfu/mL), which is also required for functional food containing probiotics.

Effect of Spirulina platensis and Kelp algae on the content of thiamine and riboflavin in wheat bread

Effect of Spirulina platensis and Kelp algae on the content of thiamine and riboflavin in wheat bread

Safety and efficacy of the feed additive consisting of Vitamin B2/Riboflavin produced by Eremothecium ashbyiCCTCCM 2019833 for all animal species (Hubei Guangji Pharmaceutical Co., Ltd).

Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the feed additive Vitamin B2/Riboflavin produced by Eremothecium ashbyi CCTCCM 2019833 for all animal species and categories. The additive contains a minimum content of riboflavin of 5%. The production strain has been characterised and data showed that viable cells are not present in the final additive. The additive is not a skin or eye irritant nor a skin sensitiser, but it is considered to be a respiratory sensitiser. The lack of data on the toxicological profile of the additive, including its genotoxic potential, did not allow the Panel to conclude on the safety of the additive for the target species, consumers and users. The FEEDAP Panel concluded that the use of the product as a feed additive poses no concerns for the environment. The additive under assessment is effective in covering the animals’ requirements for vitamin B2 when administered via feed.

Production of enriched in B vitamins biomass of Yarrowia lipolytica grown in biofuel waste.

Yarrowia lipolytica as an oleaginous yeast is capable of growing in various non-conventional hydrophobic substrate types, especially industrial wastes. In this study, the content of thiamine (vitamin B1), riboflavin (vitamin B2), pyridoxine (vitamin B6), biotin (vitamin B7) and folic acid (vitamin B9) in the wet biomass of Y. lipolytica strains cultivated in biofuel waste (SK medium), compared to the standard laboratory YPD medium, was assessed. Additionally, the biomass of Y. lipolytica A-101 grown in biofuel waste (SK medium) was dried and examined for B vitamins concentration according to the recommended microbial methods by AOAC Official Methods. The mean values of these vitamins per 100 g of dry weight of Y. lipolytica grown in biofuel waste (SK medium) were as follows: thiamine 1.3 mg/100 g, riboflavin 5.3 mg/100 g, pyridoxine 4.9 mg/100 g, biotin 20.0 µg/100 g, and folic acid 249 µg/100 g. We have demonstrated that the dried biomass is a good source of B vitamins which can be used as nutraceuticals to supplement human diet, especially for people at risk of B vitamin deficiencies in developed countries. Moreover, the biodegradation of biofuel waste by Y. lipolytica is desired for environmental protection.

Influence of compound feed with vitamin and betaine concentrate on biochemical parameters of pork

The purpose of the research was to elucidate the eff ect of compound feed containing an experimental concentrate intended to improve the performance of pork, when it is used at the fi nal stage of fattening pigs. The composition of the concentrate (%) was: vitamin E-0,32; vitamin D3 – 0,30; vitamin C - 0,30; vitamin B4 – 1,56; vitamin B12 – 0,004; betaine – 10,00; bentonite – 77,166; soy fl our (fi ller) – 10,00. Activity of drugs was: vitamin E - 50,0 %; D3 – 15,0 thousand. IU in 1 g; B4 -60,0 %; B12 – 1,0 %; Omec J - 2,0 %; selenium-KI – 0,2 %. Testing of the concentrate under production conditions has been carried out on two groups of pigs (n=24.) of Large White breed. The control group of animals has been received farm’s compound feed and experimental group has been received together with the compound feed experimental concentrate in the amount of 1,0 % within 10 days prior to slaughter. The average live weight of pigs when the enter to the experiment amounted to 95,7–95,8 kg when the fi nish it was 114,1–114,7 kg. Gut microbiocenosis and some biochemical parameters of pig meat have been studied. The average daily gain in live weight in pigs receiving compound feed containing concentrate increased by 2,8 %. There was an improvement in the biological value of pork protein due to the higher content of essential amino acids in it by 0,44 %. Meat samples have been obtained from animals from the experimental group exceeded the control ones by the amount of tryptophan, leucine, isoleucine in them signifi cantly. Protein-quality indicator of meat from animals of the experimental group exceeded the control samples by 3,35 units. The moisture-binding capacity of meat from animals from the experimental group was higher by 6,0 % (P &lt; 0,05), and the color intensity by 3,0 units of extinction (P &lt; 0,05), which is consistent with a higher hemoglobin content in the blood by 1,5 g/l. The meat of experimental animals has been characterized by the increased content of ribofl avin, biotin and folic acid. Tasting evaluation of meat and broth gave positive results.

Study of the possibility of increasing the intensity of photochemical processes of riboflavin/UV photocrosslinking of scleral collagen by means of tissue immersion clearing

The possibility of increasing the efficiency of light action during scleral collagen riboflavin/UV photocrosslinking by means of immersion clearing of tissue before UV irradiation is studied. The effectiveness of photo-action is assessed by a decrease in the relative content of the photocrosslinking sensitizer, riboflavin, which is determined from the decay times of tissue fluorescence at different stages of the photocrosslinking process. The fluorescence decay times are measured using a multiphoton tomograph in the mode of time-resolved two-photon fluorescence recording. Studies are performed in vitro on porcine sclera samples. An 88 % aqueous solution of glycerol is used as an immersion clearing agent. Optical clearing is shown to make it possible to increase the intensity of photoinduced conversion of riboflavin into non-fluorescent leukoforms during photochemical reactions preceding collagen crosslinking. According to the experimental data obtained for cases of photocrosslinking without optical clearing and with preliminary optical clearing of tissue under the same irradiation conditions, the content of riboflavin that has not undergone photoconversion in tissue, at depths from 40 to 75 μm, after UV irradiation in the first case is approximately 5.6 times (average over 15 regions of two samples) higher than in the second case.

Host preference of Tribolium castaneum (Herbst) on six kinds of flour

The red flour beetle, Tribolium castaneum (Herbts) is a major pest of flour from various grains. The infested flour is discoloured and will emit a disagreeable odour due to the secretion of benzoquinone from the insect’s abdominal glands. Considering the economic losses effected by T. castaneum, new alternative control measures are needed for this pest. This study sought to determine the host preferences of T. castaneum from amongst six kinds of flour to assess their vulnerability to infestation. The research was conducted in the Plant Pest Laboratory, Department of Plant Pests and Diseases, Faculty of Agriculture, University of Brawijaya. The host preferences of T. castaneum were examined using a six-arm olfactometer. Feeding preference tests were performed for a duration of 12 hours at 200 ml/minute airflow in each chamber-arm, followed by oviposition preference observations one week later. Feeding preference was calculated for the total pool of adults observed, segregated by sex, whereas oviposition preference was calculated as the number of eggs laid. Flour nutrition (proximate composition, phenolic content, and riboflavin content) were analyzed. Our results showed a feeding preference by T. castaneum for bran, soy and tapioca flour was greater over wheat, corn, and white gelatinous rice flour, while for oviposition, bran flour was the most preferred.

Demand-oriented riboflavin supply of organic broiler using a feed material from fermentation of Ashbya gossypii

Alternatives to riboflavin (vitamin B2) production by recombinant microorganisms are needed in organic poultry production, but are cost-intensive, so that a demand-oriented riboflavin supply is necessary. Details on the riboflavin requirements of organic poultry are not available. A feed material with high native riboflavin content from fermentation of the filamentous fungus Ashbya gossypii was studied. Two runs with 800 Ranger Gold™ broilers each (40 pens with 20 animals) were conducted. The fattening period was divided into starter (S), grower (G) and finisher (F) stage. In the first run, a basal diet without riboflavin supplementation (NATIVE; 3.27, 3.50 and 3.16 mg riboflavin/kg DM in S, G and F) was compared to diets with supplementation at low (LOW; 5.30, 4.85 and 5.19 mg/kg in S, G and F), medium (MEDIUM; 7.56, 6.88 and 7.56 mg/kg in S, G and F) and high (HIGH; 10.38, 9.14 and 9.93 mg/kg in S, G and F) dosage. In the second run, different combinations of low and medium riboflavin supplementation were used in S, G and F diets: S-LOW (4.50 mg riboflavin/kg DM), G-MEDIUM (6.66 mg/kg), F-MEDIUM (5.71 mg/kg) (Treatment A), S-LOW (4.50 mg riboflavin/kg DM); G-LOW (4.92 mg/kg), F-LOW (4.01 mg/kg) (Treatment B); S-MEDIUM (6.37 mg/kg), G-MEDIUM (7.37 mg/kg), F-MEDIUM (5.07 mg/kg) (Treatment C); S-MEDIUM (6.37 mg/kg), G-LOW (5.28 mg/kg), F-LOW (4.22 mg/kg) (Treatment D). Body weight, feed and water consumption were recorded weekly, health and welfare indicators were scored bi-weekly. Slaughter traits were assessed for five males and females per pen. In the first run, NATIVE animals showed symptoms of riboflavin deficiency and lower live weights in the second week of age. Riboflavin contents of this group were increased to avoid further deficiency and recovery was observed. Feed conversion was better in HIGH (2.07) compared with NATIVE and LOW (2.11). At slaughter, treatments differed neither for foot pad dermatitis nor plumage cleanliness. In the second run, daily weight gains did not differ between treatments in any of the weeks. Feed conversion ranged between 1.99 and 2.04. Riboflavin deficiency was not observed in the second run, while treatment D showed superior economic efficiency. In conclusion, native contents of feed components (3.27 mg/kg DM) were not sufficient to meet the riboflavin demand and a total content of 4.50 mg/kg DM was identified as safe lower threshold. The levels rather according to commercial recommendations were not additionally beneficial to performance and health.

Effects of wheat cultivar, cooking method, and bulgur type on nutritional quality characteristics of bulgur

The aim of this study was to investigate the effects of different wheat cultivars, cooking methods, and bulgur types on nutritional quality of bulgur. Cultivars, cooking methods, and bulgur types had significant effects on phytic acid, total phosphorus, soluble, insoluble, and total dietary fibre contents of bulgur. Besides, cultivars and cooking methods were found to have significant effects on yellow pigment, thiamine, and riboflavin contents of bulgur. The results indicated that the variation among genotypes was wide on all parameters investigated. Bulgur cooked using the steam cooker cooking method had better nutritional properties. Regardless of the cooking method, fine bulgur type had higher nutritional values. However, it was observed that there were losses in nutritional values (ranging from 17.5% to 55.7%) during bulgur production from wheat. The losses resulted particularly from cooking and debranning steps during bulgur production. It can be concluded that the steam cooker cooking method showed promising results in terms of the nutritional quality of the bulgur.

Gluten-Free Diet in Prisons in Poland: Nutrient Contents and Implementation of Dietary Reference Intake Standards.

The gluten-free diet (GFD) requires special attention from nutritionists due to the potential risk of nutrient deficiencies in its users. This risk may be greater when this type of nutrition is implemented in prisons due to the limited possibilities of external control, a low catering budget for meals, and insufficiently defined recommendations regulating nutrition for prisoners. The aim of the present study was to assess the nutritional value of GFD and regular diet meals served in some Polish prisons and to compare the values to the dietary reference intake (DRI) standards. Using a specialized computer program, 7-day menus of both types of diet provided in 10 prisons were analyzed. The percentage coverage of the DRI was calculated based on the recommendations of the Polish National Food and Nutrition Institute. GFD was characterized by lower average contents of energy and 11 out of 14 essential nutrients, i.e., protein, carbohydrates, dietary fiber, starch, ash, sodium, calcium, iron, zinc, folate, and vitamin B12. The average content of phosphorus, niacin, and riboflavin in the gluten-free diet was higher than that in the regular diet. It was shown that the meals in GFD and the regular diet did not provide the recommended amounts of calcium (38 and 44% DRI, respectively), vitamin D (29 and 30% DRI), vitamin C (86 and 76% DRI), and folate (51 and 56% DRI). In turn, the supply of sodium, phosphorus, copper, and vitamins A and B6 substantially exceeded the recommended levels. The results indicate a need for greater quality control of GFD meals served in catering facilities. It is also necessary to develop legal provisions that will regulate more specifically the nutrition for prisoners in terms of an adequate supply of minerals and vitamins.

Bioactive Compounds in Wild Asteraceae Edible Plants Consumed in the Mediterranean Diet.

Three wild edible plant species belonging to the Asteraceae family, Crepis vesicaria L. (s.l.), Sonchus asper (L.) Hill s.l., and Sonchus oleraceus L., usually consumed in the Mediterranean diet, were tested for their nutritional composition and content of carotenoids, tocols, thiamine and riboflavin. Low amounts of thiamine and riboflavin were found. All species were sources of xanthophylls (violaxanthin, neoxanthin, lutein, zeaxanthin and β-cryptoxanthin) and carotenes (α-carotene, β-carotene, 9-cis-β-carotene and 13-cis-β-carotene). Lutein accounted for the highest content (about 4mg/100g). They had good tocol amounts, in particularα-tocopherol (about 2-3mg/100g). Taking into account the Recommended Daily Allowance (RDA) established by the EU Regulation, the analyzed plants can be declared as a source of fiber, vitamin A and E. These data could be useful for database on the nutritional and bioactive compound profile of studied plants and can contribute in promoting their use in functional foods.

Effect of heating and refrigeration durations on ascorbic acid, β-carotene and riboflavin contents of Solanum tuberosum and selected vegetables

Aim: It has long been established that the quality and nutritional composition of vegetables vary according to the conditions under which they are stored or prepared. For this reason, the current research was designed to probe the effect of cooking as well as refrigeration time on the β-carotene, riboflavin and ascorbic acid contents of cabbage, lettuce, pumpkin, water leaf, onions, garden egg and Irish potatoes. Methodology: The vegetable leaves and potato tuber were cooked in boiling water for 40 minutes to determine their β-carotene and riboflavin content, and 45 minutes for ascorbic acid content. Furthermore, portions of the samples were refrigerated for a period of 3 days and 7 days, and their β-carotene and ascorbic acid content assessed. Determinations were done using standard AOAC methods and methods reported by previous researchers.Results: The amount of β-carotene in untreated samples ranged between 1,200 mg/100g in potato to 17,310 mg/100g in water leaf and between 504.00 mg/100g to 10,729 mg/100g in the same samples respectively after boiling for 40 minutes. The riboflavin content ranged between 3.80 mg/100g to 130.00 mg/100g in pumpkin and onions respectively. After boiling for 40 minutes, this dropped to within a range of 2.00 mg/100g to 74 mg/100g in both samples respectively. The ascorbic acid content was generally below that of β-carotene but higher than riboflavin and ranged between 504 mg/100g to 10,729 mg/100g and 39 mg/100g to 180 mg/100g before and after boiling for 45 minutes respectively. The β-carotene in cabbage was least affected by heat treatment with a percentage loss of 21.30% whereas ascorbic acid in onions was most affected at 82.21%. Refrigeration also showed marked impact on the vitamin content with the β-carotene and ascorbic acid content completely lost in lettuce after refrigeration for 7 days, whereas it showed no impact on the β-carotene content of cabbage after 3 days. The ascorbic acid content of garden egg was reduced by 80.01% upon refrigeration for 7 days while the β-carotene and ascorbic acid contents of lettuce were completely lost after the same duration of time. Generally, the contents of the vitamins decreased with increasing refrigeration time.

Comparative analysis of riboflavin and thiamine in raw and commercial honey

The paper describes the determination of riboflavin and thiamine in the best-selling types of 13 raw and 8 commercial monofloral and multifloral honeys originating from Serbia. It was found that there is a difference in average riboflavin and thiamine content between raw and commercial honey, as well as between different honey floral varieties. The results showed that forest, meadow and oregano honey had a significantly higher content of both B vitamins compared to acacia, linden and lavender honey. On the other hand, a very low content of riboflavin and thiamine was found in honeydew honey. Among the commercial products, royal jelly was the richest in thiamine and riboflavin, followed by forest honey. In general, the quality of all of the commercial honey samples regarding these vitamins was lower than that of the raw domestic honeys.

The Fortification of Flours and Their Contribution to the Intake of Vitamins (B1, B2, B3, Folic Acid), Iron, and Zinc in Preschool Population

Abstract Objectives The objective was to determine the level of fortification of wheat and maize flours marketed in Hermosillo, Sonora and their effect on the micronutrient contribution of preschool children in Hermosillo. Methods 35 samples of commercial fortified flours from Hermosillo, Sonora were analyzed. Iron and zinc were determined by atomic absorption spectrophotometry, following AOAC method 999.10 (2011) and the content of thiamine, riboflavin, niacin and folic acid by High Performance Liquid Chromatography (HPLC). In addition, a descriptive cross-sectional study was carried out, with non-probabilistic sampling for convenience and voluntary participation of 106 preschool children from 4 public schools in Hermosillo, who were given an anthropometric, biochemical and dietary assessment. Results The ranges of iron concentrations in wheat and maize flours were 48.95–89.94 mg/kg and 38.55–52.10 mg/kg for zinc, while for vitamins they were 17.93–86.59 mg/kg for thiamine, 14.48- 29.47 mg/kg for riboflavin, 10.29–21.8 mg/kg for niacin and 0.00–2.38 mg/kg for folic acid. The biochemical evaluation showed that 4% of the preschoolers were anaemic, while 84% were deficient in iron reserves. On the other hand, in the dietary evaluation it was observed that among the foods most consumed by preschool children were wheat and maize flour tortillas, pastas, industrial biscuits and breakfast cereals and according to what was reported in the food frequency questionnaire, all the B complex vitamins cover more than 100% of the daily recommendation, while in the case of minerals, more than half of the population reaches to cover the daily recommendations for iron and zinc. Conclusions The results of this work show how adequate government oversight is needed to ensure that the correct addition of micronutrients to flour is met, which could improve the nutritional status of micronutrients in the general population. Funding Sources Centro de Investigación en Alimentación y Desarrollo, A.C.

Screening and Spontaneous Mutation of Pickle-Derived Lactobacillus plantarum with Overproduction of Riboflavin, Related Mechanism, and Food Application.

Riboflavin, also known as vitamin B2, plays an important role in human cell metabolism and participates in various redox reactions and in energy utilization. In this study, 90 riboflavin-producing lactic acid bacteria (LAB) were screened out from pickle juices. The yields of riboflavin in these LAB were about 0.096–0.700 mg/L, and one strain, Lactobacillus plantarum RYG-YYG-9049, was found to produce the highest riboflavin content. Next, roseoflavin was used to induce the spontaneous mutation of RYG-YYG-9049, and selected roseoflavin-resistant colonies generally produced higher riboflavin contents, ranging from 1.013 to 2.332 mg/L. The No. 10 mutant, L. plantarum RYG-YYG-9049-M10, had the highest riboflavin content. Next, the molecular mechanism of enhancing riboflavin production in RYG-YYG-9049-M10 was explored, leading to the finding that roseoflavin treatment did not change the rib operons including the ribA, ribB, ribC, ribH, and ribG genes. Unexpectedly, however, this mechanism did induce an insertion of a 1059-bp DNA fragment in the upstream regulatory region of the rib operon, as compared to the wild-type RYG-YYG-9049. To the best of our knowledge, this is the first report that roseoflavin could induce an insertion of DNA fragment in LAB to increase riboflavin content, representing a new mutation type that is induced by roseoflavin. Finally, in order to fortify riboflavin content in soymilk, RYG-YYG-9049 and RYG-YYG-9049-M10 were used to ferment soymilk, and several fermentation parameters were optimized to obtain the fermented soymilk with riboflavin contents of up to 2.920 mg/L. In general, roseoflavin induction is an economical and feasible biotechnological strategy to induce riboflavin-overproducing LAB, and this strategy can be used to develop LAB-fermented functional foods that are rich in riboflavin.

Effects of a riboflavin source suitable for use in organic broiler diets on performance traits and health indicators

Riboflavin (vitamin B2) is essential for monogastric animals. It is mainly produced by recombinant microorganisms (Candida famata, Bacillus subtilis and Ashbya gossypii). The availability of genetically modified organism (GMO)-free riboflavin, obligatory in European organic agriculture, is a major issue. Besides, requirements for organic livestock might differ from conventional production because other genotypes and feed formulations are used. The effects of a fermentation suspension with a high native content of riboflavin produced with unmodified A. gossypii by fermentation were investigated at graded dosages as an alternative to conventional (GMO-based) riboflavin in slow-growing broilers on performance traits and health and welfare indicators. In 2 runs with 800 animals each, Ranger Gold™ broilers were fed with 4 dietary treatments. For starter diets (day 1 to 18), treatments included a basal diet (1) without any riboflavin supplementation (negative control, N-C), (2) with conventional riboflavin supplementation (Cuxavit B2 80% riboflavin) at 9.6 mg/kg (positive control, P-C), (3) with riboflavin supplementation from the alternative source at 3.5 mg/kg (A-low) and (4) with riboflavin supplementation from the alternative source at 9.6 mg/kg (A-high). For the finisher diet (day 29 until slaughtering), P-C and A-high were supplemented with 8.0 mg/kg and A-low with 3.5 mg/kg. Diets were formulated according to organic regulations. Animals were kept in floor pens with 20 chickens per pen. Weekly, BW, feed and water consumption were recorded. Every second week, animal-based health and welfare indicators (feather score and footpad dermatitis) were scored. Slaughter traits were assessed for five males and females per pen at 62/63 days of age. Final body weight of A-high differed from N-C and A-low, but not from P-C. From week 2 until six years of age, A-high had a higher daily weight gain when compared to all other groups. With 74.4%, dressing percentage was higher in A-high compared with all other groups (73.3%). Breast percentage of A-low was lower than that of both control groups but did not differ from A-high. The highest frequency of liver scores indicating fatty liver syndrome was found in P-C, followed by N-C and A-low. Feather scores did not respond to treatment; the highest frequency of mild footpad dermatitis was observed in A-high, however at a low prevalence. In conclusion, the tested fermentation suspension with a high native content of riboflavin derived from fermentation of A. gossypii can be used at levels of commercial recommendations as alternative to riboflavin produced from GMO in broiler feeding. Further studies must verify whether riboflavin can be reduced without inducing riboflavin deficiency in slow-growing broilers.

Effects of fluorescent light on riboflavin contents of foods

Effects of fluorescent light on riboflavin contents of foods