Similar Fat Content Research Articles

Rumen metagenome reveals the mechanism of mitigation methane emissions by unsaturated fatty acid while maintaining the performance of dairy cows

Dietary fat content can reduce the methane production of dairy cows; however, the relevance fatty acid (FA) composition has towards this inhibitory effect is debatable. Furthermore, in-depth studies elucidating the effects of unsaturated fatty acids (UFA) on rumen function and the mechanism of reducing methane (CH4) production are lacking. This study exposed 10 Holstein cows with the same parity, similar milk yield to two total mixed rations: low unsaturated FA (LUFA) and high unsaturated FA (HUFA) with similar fat content. The LUFA group mainly added fat powder (C16:0 > 90%), and the HUFA group mainly replaced fat powder with extruded flaxseed. The experiment lasted 26 d, the last 5 d of which, gas exchange in respiratory chambers was conducted to measure gas emissions. We found that an increase in the UFA in diet did not affect milk production (P > 0.05) and could align the profile of milk FAs more closely with modern human nutritional requirements. Furthermore, we found that increasing the UFA content in the diet lead to a decrease in the abundance of Methanobrevibacter in the rumen (|linear discriminant analysis [LDA] score| > 2 and P < 0.05), which resulted in a decrease in the relative abundance of multiple enzymes (EC:1.2.7.12, EC:2.3.1.101, EC:3.5.4.27, EC:1.5.98.1, EC:1.5.98.2, EC:6.2.1.1, EC:2.1.1.86 and EC:2.8.4.1) during methanogenesis (P < 0.05). Compared with the LUFA group, the pathway of CH4 metabolism was inhibited in the HUFA group (|LDA| > 2 and P < 0.05), which ultimately decreased CH4 production (P < 0.05). Our results illustrated the mechanism involving decreased CH4 production when fed a UFA diet in dairy cows. We believe that our study provides new evidence to explore CH4 emission reduction measures for dairy cows.

Optimasi Pencampuran Minyak Nabati Bebas Lemak Trans untuk Cokelat Isian Menggunakan Software Design Expert 13

Restriction of trans fatty acids (TFA) in the diets due to their negative impacts on health has led to the development of various TFA-free products. Blending is one of the common methods used to obtain TFA-free fats. This study aimed to obtain optimum formula of TFA-free oil, designed by using Design Expert 13 mixture with a simplex-lattice design for chocolate filling application. There were four types of oils, namely palm oil (PO), palm olein (PL), palm kernel oil (PKO), and chemically interesterified palm oil (CIE). Analysis was performed on chemical and physical properties of the oil blends as well as the physical properties of chocolate filling made from the oil blends. Commercial partially hydrogenated oil (PHO) was used as a comparison. The results showed that two out of six oil blends were recommended by the software, and both conformed to the specifications of commercial PHO, namely E (blend of 48% CIE and 52% PL) and F (blend of 33% CIE, 21% PKO, 17% PL, and 29% PO). The induction period (IP) and crystallization rate of sample E and F are lower than PHO. All chocolate fillings showed good emulsion stability (oil released &lt;0.1%). The texture of chocolate fillings F and E were softer than PHO. Principal component analysis and orthogonal partial least square-discriminant analysis graphs showed that all samples were located in different cluster, but sample F was closer to PHO compared to E. In conclusion, although the optimum blends obtained through the use of Design Expert had similar solid fat content to PHO, the chemical and physical characteristics of the oil blend and chocolate filling were significantly different from PHO. Therefore, there is a further need to evaluate the use of E or F blends to replace PHO.

Identification of aroma-active compounds in milk by 2-dimensional gas chromatography-olfactometry-time-of-flight mass spectrometry combined with check-all-that-apply questions

Understanding consumers' sensory preferences for dairy products is essential. This study employed sensory analysis and instrumental techniques to analyze the flavor of pasteurized milk and UHT milk. There were 6 milk samples with similar fat content (4.0-4.6 g/100 mL) and protein content (3.2-3.8 g/100 mL). Sensory data from consumer tests was collected using check-all-that-apply (n = 100) and 9-point hedonic preferences. Research showed that Chinese consumers could distinguish the flavor of the 2 types of milk, and UHT milk showed a higher preference score, which may be due to the more pronounced milky flavor and sweet taste of UHT milk. A total of 48 aroma-active compounds were sniffed through 2-dimensional gas chromatography olfactometry time-of-flight MS, among which 11 were determined as key aroma-active compounds. Correlation analysis showed that milky odor, sweetness, and aftertaste-milky were positively correlated with γ-dodecalactone and γ-nonanolactone. Cooked and oxidized taste were positively correlated with 1-octen-3-ol and E-2-octenal. This study is important for developing Chinese dairy products and exporting dairy products to China by multinational companies.

Antibacterial properties of oil extracts of black soldier fly larvae reared on bread waste

Context Farming black soldier fly larvae (BSFL) has become an emerging agricultural sector for upcycling food waste into high-quality protein and oil biomass. Depending on the chemical composition of the food waste, the oil extracted from BSFL can reach high levels of lauric acid, a natural antimicrobial compound. Aims We aimed to evaluate whether feeding a bakery waste-based substrate can enhance the lauric acid synthesis of BSFL. In addition, we aimed to test the antibacterial activity of these BSFL oil extracts against E. coli in vitro. Methods In a 12-day-long feeding trial, we reared BSFL either on a ground corn-based control substrate (n = 6) or a substrate based on bread waste sourced from a local bakery in Hong Kong (n = 6). We studied the growth performance, crude fat and lauric acid content, and agar well-diffusion assay-based antibacterial activity of oil samples extracted from the larvae. Key results The BSFL reared on the bread waste had a higher average weight (P &lt; 0.001) and average daily gain (P &lt; 0.001), similar crude fat content (P = 0.17), and higher lauric acid content (P &lt; 0.001) than did the control larvae. Both oil samples moderately inhibited the growth of E. coli in vitro; the inhibition zones were 1.92 ± 1.0 mm and 1.25 ± 0.75 mm (means ± s.d.) big in the bread waste-based and the control oil samples respectively (P = 0.28). Conclusions Our results indicated that locally sourced bread waste is a suitable substrate for farming BSFL, providing a sustainable alternative for waste management. Implications The inclusion of locally produced BSFL oil as a feed ingredient for the local livestock farming sector might be an avenue not only to achieve circular economy, but also to reduce antimicrobial drug use. However, the effects on animal health and productive performance warrant further in vivo experiments.

Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment

Salt content variability of dry-cured ham production is a challenge for the industry since many factors can influence salt uptake during the salting procedure. The aim of this work was to define and evaluate different modifications of the salting procedure to reduce the salt content variability of an industrial dry-cured ham production. Results showed that magnetic induction (MI) is a valid technology for industrial purposes as it can predict in-line the fat and salt contents of hams with a percentage error of 1.75% and 0.38%, respectively. Modifications of the salting process defined according to raw material characteristics obtained in-line reduced the salt content variability (SD) of the global production from 0.337% to 0.283%. Moreover, a 25% reduction of the salt content variability in hams of similar weight and fat content could be achieved when using a reclassification of the defined categories with MI technology after 6 days of salting. Because of the complexity of the salting process, new tools combined with strategies need to be investigated and developed to overcome the variability coming from other sources than weight and the fat content of hams.

The use of small diameter nozzles in temperature-controlled hemp oil extraction allows high oil yields and good quality residual hemp cake feed.

The use of two nozzle diameters (6 and 8 mm) in a cold (50°C) hemp seed oil extraction process was evaluated in terms of extraction efficiency, and chemical composition and in vitro fermentation characteristics of the residual cake. Seeds of the varieties Futura 75 and Uso 31 were pressed using a mechanical press with a cooling device. Five pressings were carried out for each variety and nozzle size, the functional parameters of the extraction processes were recorded, and sample of the residual cakes (n = 20) were analyzed. The 6 mm nozzle determined a higher oil yield (+4%) with a limited increase in temperature in the pressing chamber and in the oil (on average + 3°C compared to the 8 mm nozzle). A lower oil yield and consequently a higher fat content in the corresponding cake was observed when using the 8 mm nozzle. Despite the similar fat content, the two varieties had different oil yields and different residual cake compositions. The gas production kinetic of cakes was influenced by variety but little by nozzle size. Overall, the use of a smaller nozzle in a temperature-controlled extraction process can be a useful option to increase hemp oil yield while maintaining good fermentation characteristics of the residual cakes as ruminant feed.

Economic viability of a large vessel mesopelagic fishery under ecological uncertainty

Motivated by the global rise in demand for marine products, there is increased interest in exploitation of the mesopelagic zone. However, the feasibility of this potential fishery remains uncertain, partly due to limited biological data and knowledge on sustainability of exploitation, and due to questions related to its economic viability. Consequently, there is a demand for better insights into these factors before any commencement of a fishery. Here we use the DISPLACE individual-vessel based bio-economic model to evaluate economic and biological trade-offs of a fishery on Maurolicus muelleri and Benthosema glaciale, the main potential target fish species in the mesopelagic zone of the Northeast Atlantic. We found that a fish price between 1.6-5.0 €/kg is necessary for mesopelagic resources to assure a profitable mesopelagic fishery, which is twice that expected for species with similar fat content. These high fish prices are necessary to cover the high fuel consumption costs due to the distant fishing grounds. Furthermore, the distance of the fishing grounds makes the fuel tank capacity a limiting factor for the fishery. A first evaluation of preliminary harvest control strategies indicated that a low fishing mortality of F = 0.2 year-1 resulted in the highest potential profitability of the fishery. Restriction of gear mesh sizes did not significantly affect the profitability of the fishery. We show that the current ecological uncertainties, especially regarding the life-history, species-specific and spatio-temporal abundance and distribution estimates have a significant impact on the estimates of potential viability of the fishery. It is therefore of the utmost importance to gain more insights in those factors before investments are made into the development of such fishery.

Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat

A gelled emulsion elaborated using hemp seed oil and buckwheat flour was utilized as pork backfat substitute in a typical Portuguese meat product named Alheira. Three different formulations were prepared: Alheiras control (AC) with a fat content of 13%, alheiras where the 25% pork backfat was substituted with a hemp seed oil-GE (AH25), and alheiras where the 50% pork backfat was substituted with a hemp seed oil-GE (AH50). The chemical composition as well as the physicochemical properties and lipid stability of different samples were assessed. Reformulated samples showed similar protein, moisture, and fat content (p < 0.05) that AC. However, AH25 and AH50 had a higher amount of linoleic acid (16.29 and 22.14 g/100 g, respectively) and linolenic acid (1.75 and 3.45 g/100 g, respectively) than AC (12.71 and 0.51 g/100 g). Similarly, AH25 and AH50 showed lower saturated fatty acids (35.28 and 30.37 g/100 g, respectively) than AC (37.37 g/100 g). The substitution of pork backfat for hemp seed oil-GE did not modify significantly the physicochemical properties of samples. On the other hand, the lipid oxidation values increased by 30 and 65% in AH25 and AH50 respectively, in comparison to AC due to the use of polyunsaturated oils, which are highly susceptible to oxidation. This work established that the use of gelled emulsions elaborated using hemp oil and buckwheat flour may be a promising strategy to obtain meat products with a better healthier profile.

Nutritional Profile of Commercialized Plant-Based Meat: An Integrative Review with a Systematic Approach.

Given the high cost of production of animal-based meats and the increase in the number of adepts of meatless diets, the need for plant-based meat substitutes is growing. In this prosperously growing market, there is a lack of knowledge about the nutritional value of these meat substitutes and their ingredients. This study aims to review the nutritional composition and ingredients of meat substitutes commercialized worldwide. An integrative review was performed with a systematic literature search in PubMed, EMBASE, Scopus, Science Direct, Web of Science, and 11 studies were selected to compose the sample of this review. Data on meat substitutes' nutritional composition and ingredients from different categories were collected and analyzed. The results showed that meat substitutes commonly present lower energy values and higher amounts of carbohydrates and dietary fiber. Protein values varied according to the meat substitute category, with some showing a higher concentration than others, more specifically in substitutes for bovine meat. Higher values were found in the Pieces category and lower in Seafood substitutes. Unlike animal meat, vegan meat has a proportion of carbohydrates higher than protein in most samples, except for chicken substitutes. Meat substitutes presented similar total and saturated fat content compared to their animal-based counterparts. Higher amounts of fat were found in the "Various" category and lower in "Pieces". Ingredients such as soy, pea, and wheat were the primary protein sources in meat substitutes, and vegetable oils were their primary fat source. Methylcellulose, various gums, and flavorings were the most used food additives. In general, meat substitutes presented high concentrations of sodium, possibly collaborating with an excessive sodium intake, highlighting the need for developing sodium-reduced or sodium-free alternatives. Most of the included samples did not describe the concentration of iron, zinc, and vitamin B12. Further studies are needed to develop meat substitutes with better nutritional composition, fulfilling the need for equivalent substitutes for animal-based meat.

Are Asian foods healthier than Western foods: Evidence collected from St. Louis area grocery stores

Diets vary substantially across different ethnic groups while also having a significant and long-term impact on general health and well-being. Common perceptions are that the overconsumption of Western-style foods drives the increase in non-communicable diseases in Western society and that Asian-style foods are more nutritious and healthier than Western-style foods. Therefore, our research goal was to identify differences in the nutrient content of Asian-style foods and Western-style foods offered in grocery stores available to the general population in St. Louis County, Missouri. We hypothesized that the nutrient content in foods available at Western grocery stores would not differ from the similar foods available at Asian grocery stores. We hand-collected 648 food items randomized by store and food category in three Asian grocery stores and one Western supermarket in St. Louis and documented their nutritional information. We then characterized and compared the nutrient content of the collected foods at the store and food category levels. We found that foods from Asian stores had statistically significantly lower protein (p &amp;lt; 0.01), higher sodium (p = 0.10), and similar energy, total carbohydrates, cholesterol, total fat, and sugar content compared to Western stores. Also, we found that foods available in Asian stores had a significantly longer “Time-to-Expiration” period (p &amp;lt; 0.01). These findings challenge the common perception that foods from Asian stores are healthier than Western stores and contribute to our understanding of associations between ethnicity, diet, and health.

Performance of sustainable fish feeds in Benin for Clarias gariepinus (Burchell 1822)

Four sustainable feeds were formulated with locally available ingredients of Benin, produced by extrusion, chemically and physically characterized and their performance was explored. Formulated feeds (F1, F2, F3 and F4) and a Control Feed (CF) were fed to Clarias gariepinus juveniles for 16 weeks and fish growth parameters were monitored. Nutritional and sensorial qualities of the fresh and smoked fish were evaluated. Formulated feeds had the same levels of protein and carbohydrate contents and were similar to CF in this concern. The fat content of F2, F3 and F4 feeds was lower than that of the CF except for F1, which had similar fat content. All tested feeds had floatability rates exceeding 80%. The mean weight gain of the fish ranged from 168 g to 401 g. The best Feed Conversion Ratio was recorded with CF (1.01) followed by F2 (1.21). The Protein Efficiency Ratio of F2 (2.14) and CF (2.51) did not differ statistically. Fish fed with F2 had the best nutritional profile (protein: 682 g/kg, and fat: 231 g/kg) compared with fish fed on other feed formulas and the CF (protein: 634 g/kg, and fat: 274 g/kg). Smoked fish fed F2 and CF recorded similar acceptability from consumers.

92 Management, Technology, and Growth Composition: Have They Affected Carcass end Goals?

Abstract For years, researchers have quantified and appraised feed additives, steroidal implants, and various management strategies, such as grain processing, limit feeding, or slick-bunk management, on the sole basis of responses in rate and efficiency of gain. Until recently, cattle were mainly sold on live basis; however, many cattle fed today are marketed on a carcass value basis. Cattle uniformity at slaughter is important economically for cattle producers, particularly for those trying to meet grid standards and minimize carcass discounts. Management factors to control rate of growth from 50 to 65% of final shrunk body weight, program feeding a high-concentrate diet to achieve targeted rates of gain, or by offering ad libitum access to forage-based diets can be used to delay fattening. Delaying fattening allows cattle to achieve heavier weights at similar final fat content. Management factors to control intake early in the feeding period to reduce weight gain variation, or using terminal sorting, allows for increased uniformity of cattle loads at harvest. Sensor-based sorting technologies can allow for cattle to be placed in similar contemporary groups to minimize discounts at the lot level when pens of cattle are marketed. Pharmaceutical technologies such as steroidal implants delay fattening and allow for increased harvest weight of cattle. Beta-adrenergic agonist application during the final weeks prior to harvest enhances muscle growth at the expense of fat deposition, allowing for improved feed efficiency during the late feeding period and increased days on feed. Complementary breeding systems that capitalize on terminal sires mated to maternal lines adapted to specific environments would generate cattle optimized for growth potential and carcass weight. This presentation will review factors impacting carcass end goals and future research needs to improve understanding of how management and technology influence growth composition, attainment of carcass end goals, and economic returns.

1355-P: Carbohydrate Overfeeding Unmasks Severe Dysmetabolic Traits in Low-Birth-Weight Men

Background: Low birth weight (LBW) individuals are at increased risk of developing Type 2 diabetes (T2D) , especially when exposed to an affluent dietary pattern. Impaired subcutaneous adipose tissue expandability and ectopic fat storage may represent key features explaining the link between LBW and risk of T2D. We hypothesized that a 4-week simple carbohydrate overfeeding challenge (+25% energy) (COF) would adversely influence dysmetabolic traits including hepatic fat content in LBW compared to normal birth weight (NBW) men. Methods: Twenty-two non-obese LBW and 21 age- and BMI-matched NBW men with a mean age of 37.6 years were included. Body composition, hepatic fat (MR spectroscopy) , glucose and insulin metabolism, hepatic glucose production (HGP; deuterium glucose) , energy metabolism (indirect calorimetry) and selected plasma biomarkers (multiplex ELISA) were measured before and after 4 weeks COF. Results: Fasting plasma glucose and C-peptide levels, as well as energy expenditure (EE) and fat oxidation (FOX) rates increased significantly more in response to COF among the LBW compared to NBW subjects (all P&amp;lt;0.05) . However, despite significantly increased baseline hepatic fat content, COF resulted in similar body weight and hepatic fat content increments in LBW compared to NBW subjects. HGP and hepatic insulin resistance were unaffected by COF in both groups. Fasting plasma adiponectin levels were significantly reduced in LBW versus NBW subjects before and after COF, whereas plasma leptin and FGF21 levels were increased (both P&amp;lt;0.005) after COF in LBW men only. Conclusion: LBW compared to NBW subjects respond to COF with differential increments in plasma glucose, C-peptide, leptin and FGF21 levels, as well as increased EE and FOX rates. The results underscore the importance of LBW individuals avoiding simple carbohydrate overfeeding. Further studies are needed to understand the role of increased hepatic fat and insulin resistance as key mechanisms linking LBW with increased risk of T2D. Disclosure C.Brøns: Stock/Shareholder; Novo Nordisk. A.B.Thuesen: None. L.Justesen: None. L.Elingaard-larsen: None. J.Størling: None. E.R.Danielsen: None. T.Hansen: None. A.A.Vaag: Stock/Shareholder; AstraZeneca. Funding Novo Nordisk Foundation (NNF15OC0016692) , Aase and Ejnar Danielsens Fond, Augustinus Foundation, Simon Spies Fonden, TrygFonden.

토끼, 돼지 및 한우 간의 영양성분 및 조직감 비교

This research evaluated the nutritional composition and texture of rabbit (male, crossbreed) liver as compared to those from pig (barrow, L × Y × D) and Hanwoo (Korean cattle, steer, Bos taurus coreanae). The liver from rabbit had similar fat, protein, and calorie contents to those from pig and Hanwoo. Vitamin A, niacin, total amino acids, nonessential amino acids, and essential amino acids contents were not significantly different among livers from rabbit, pig, and Hanwoo. Rabbit liver had higher (p&gt;0.05) total unsaturated fatty acids and polyunsaturated fatty acids (PUFA) proportions and lower (p&gt;0.05) n6/n3 PUFA ratio as compared to those from pig and Hanwoo. Moreover, linolenic acid proportion was more than 4 times higher (p&gt;0.05) in rabbit liver than in those from pig and Hanwoo. These findings suggest that rabbit liver may be more beneficial to human health than those from pig and Hanwoo in terms of fatty acid composition.

Changes in lipid and fatty acid contents of gonad during the reproductive cycle of the Mediterranean swordfish Xiphias gladius

Swordfish Xiphias gladius is a large pelagic fish distributed worldwide and exploited for human consumption, however there is limited knowledge about its reproductive biology, especially regarding lipid dynamic in gonads. In teleost fish, reproductive success and offspring survival are associated to lipid availability for gamete synthesis. This study investigated the lipid composition, including lipid classes and fatty acids (FA) of cell membrane and reserve lipids (i.e., polar and neutral lipids, respectively; PL and NL), along female and male gonad development of a swordfish population from waters surrounding Corsica Island in the Mediterranean Sea. Overall, swordfish gonads contained <2% wet weight of total lipids, with testes and ovaries having similar fat content. Lipid classes and FA concentrations remained unchanged during testes maturation. However, concentrations of phosphatidyl choline (PL), triacylglycerol (NL), and some FA (16:0, 18:1n-9, and 22:6n-3) followed an “inverted U-shaped” relationship with the ovarian maturation. In both PL and NL, 22:6n-3 was the main polyunsaturated FA (>20% of total FA), while 20:5n-3 and 20:4n-6 were minor (3–6% of total FA) and varied little with maturation. 22:6n-3 and 18:1n-9 were selectively allocated to the ovarian maturation (increased in concentration and in proportion with maturation) until spawning. Finally, swordfish gonads might represent a good food source for humans given that 150 g of swordfish ovaries can cover the daily requirements in omega-3 for humans, but research on pollutants should also be conducted to evaluate their implications on the reproduction output of this species, and on the safety of swordfish gonads for human consumption.

Comparative Effect of Cooling on the Physico-chemical-sensory Properties of Ghee from Cow and Buffalo Milk, and Evaluation of the Low-fat Spread Prepared from Cow and Buffalo Milk Ghee

Low-fat spread (LFS) is the product harmonizing with the idea of healthy nutrition. At the same time, it has a good taste and flavor, as well as very good spreadability at refrigerator temperature. The present investigation studied the effect of method of cooling on the properties of cow and buffalo milk ghee, and comparative evaluation of LFS prepared from them. Slowly pre-cooled cow ghee had intense yellow color than rapidly pre-cooled cow ghee, whereas slowly pre-cooled buffalo ghee has creamish white color and rapidly pre-cooled buffalo ghee had white color. Rapidly pre-cooled cow ghee had a very smooth and pasty texture than rapidly pre-cooled buffalo ghee. The LFS of cow ghee had shown maximum sensory scores for color and appearance, body and texture, spreadability, and overall acceptability, as compared to buffalo ghee LFS. Chemically, it was observed that both the LFS differ in FFA content, while they had similar fat, protein, carbohydrate, ash, and total solids content, as well as pH. Oiling off and wheying off were found higher in cow ghee LFS over buffalo ghee LFS. Color, appearance, and flavor scores were found improved by the addition of butter annatto color and diacetyl flavor respectively. Color and appearance, body and texture, spreadability, and overall acceptability scores were higher for cow ghee LFS when subjected to 35 °C for 10, 20, and 30 min. It was found that after 10 min of exposure to 35 °C, the physical qualities of both LFS were unchanged, but the sensory properties diminished as time passed.

Glycoproteomic and Lipidomic Characterization of Industrially Produced Whey Protein Phospholipid Concentrate with Emphasis on Antimicrobial Xanthine Oxidase, Oxylipins and Small Milk Fat Globules

This work investigates the composition of whey protein phospholipid concentrate (WPPC), an underutilized dairy stream, and reveals that it is a source of many bioactive compounds that can benefit the immune system and gut health. Our glycoproteomics approach uncovered that proteins derived from the milk fat globule membrane (MFGM) represent 23% of the total protein relative abundance and identified 85 N-glycans. Released sialic acid, an additional marker of glycosylation, ranged from 1.2 to 2% of the total weight. Xanthine oxidase, a glycosylated marker of MFG bioactivity, was found in high abundance and displayed higher antimicrobial activity than bovine milk, despite its similar fat and solids content. An average MFG diameter of 2.64 ± 0.01 µm was found in liquid WPPC, compared to 4.78 ± 0.13 µm in bovine milk, which likely explains the unusually high presence of glycosylated membrane-bound proteins and phospholipids, whose total fatty acids accounted for 20% of the WPPC total fatty acid pool. Free and bound oxylipins (mainly derived from linoleic acid) were also identified, together with other less abundant anti-inflammatory lipid mediators derived from eicosapentaenoic acid and docosahexaenoic acid. Our study demonstrates that WPPC represents a promising starting material for bioactive compound extraction and a functional vehicle for the delivery of small MFGs.

Effect of Long-Acting Selenium Preparation on Health and Productivity of Sheep.

Simple SummarySelenium (Se) plays an important role in many biological functions, especially in the immune system. We studied the effects of injectable Se supplementation on the immune status, blood parameters, body weights and average daily gain of lambs. The results of the study indicate that the Se preparation induced an increase in the values of the parameters of both non-specific and specific immunity. Lambs from the experimental group achieved higher body weights and daily gains. The present findings can contribute to a better understanding of the biological functions of Se and improve the efficacy of this mineral in livestock production.The aim of this study was to determine the effects of long-acting selenium (Se) preparation in sheep. The experimental material comprised Skudda ewes and their lambs. The animals were divided into two equal groups: C-control, and E-experimental. Between days 70 and 80 of pregnancy, group E ewes were injected with Se preparation (Barium Selenate Injection, BVP Animal Care, Ireland) at f 1 mL/50 kg body weight. Hematological, biochemical and immunological blood parameters as well as Se levels were analyzed in ewes. The growth rate of lambs, the dimensions of the musculus longissimus dorsi (MLD) cross-section, and fat thickness over the loin-eye area were also determined. It was found that barium selenate stimulated the mechanisms of humoral and cellular immunity. The injection was an effective form of Se supply, which was confirmed by its increased concentration in the blood serum of lactating ewes. The offspring of the experimental ewes were characterized by a faster growth rate, and they achieved significantly higher body weight (p ≤ 0.05) at 100 days of age. The lambs also had significantly higher parameters of MLD (p ≤ 0.05) at similar carcass fat content.

Production of Cocoa Butter Substitute via Enzymatic Interesterification of Fully Hydrogenated Palm Kernel Oil, Coconut Oil and Fully Hydrogenated Palm Stearin Blends.

This research synthesized structure lipids (SL) from blends of fully hydrogenated palm kernel oil (FHPKO), coconut oil (CNO) and fully hydrogenated palm stearin (FHPS) by enzymatic interesterification (EIE)using rProROL, an sn-1,3-specific lipase from Rhizopus oryzae, as a catalyst. Five physical blends of FHPKO:CNO:FHPS were prepared with the following wt. ratios: 40:10:50, 50:10:40, 60:10:30, 70:10:20 and 80:10:10. The EIE reactions were carried out at 60℃ for 6 h in a batch-type reactor using rProROL 10% wt. of the substrate. It was found that EIE significantly modified the triacylglycerol compositions of the fat blends resulting in changes in the crystallization and melting behavior. In particular, SL obtained from EIE of blend 70:10:20 exhibited high potential to be used as a cocoa butter substitute (CBS) because it showed similar solid fat content curve to the commercial CBS and crystallized into fine spherulites and desirable β' polymorph.

Interaction between fat and fiber level on nutrient digestibility of pig feed

In animal feed more and more co-products from human food production are used. These products are often rich in fiber and are relatively low in energy. To ensure sufficient energy concentration, diets are usually supplemented with fat when formulated with these fiber-rich products. The question arises whether these increased fat and fiber levels affect nutrient digestibility. Therefore, an experiment was designed to elucidate the effect of fat and fiber level and their interaction on nutrient digestibility and energy utilization in pig feed. A low fiber (LF, 34 g crude fiber/kg) and a high fiber (HF, 68 g crude fiber/kg) diet were formulated with a similar crude fat (CFAT) content (28 and 26 g/kg). Eight additional diets were formulated by adding 20 or 40 g/kg of either pig fat or soybean oil to each of the 2 basal diets resulting in a total of 10 experimental diets. Each diet was fed to 18 barrows (83.6 ± 8.9 kg) housed per 3 in 6 pens. The digestibility of organic matter (OM), crude protein (CP), CFAT, non-starch polysaccharides (NSP), neutral detergent fiber (NDF) and gross energy (GE) were derived from rectal spot sampling, using acid insoluble ash as marker. The net energy (NE) content was calculated according to the Dutch CVB system. More fiber reduced average daily feed intake (ADFI, P = 0.022) and tended to decrease average daily gain (ADG, P = 0.074), but gain:feed (G:F) was not affected (P > 0.05). Neither fat inclusion level nor fat type affected animal performance (P > 0.05). The NE content increased along with increasing fat level in the diet (P < 0.001), with an interaction between fat type/inclusion level and dietary fiber content (P < 0.001). In the HF diets the standardized digestibility of all nutrients was lower (P < 0.05) than in the LF diets, except for NDF. Higher fiber levels in the diet didn’t impact the digestibility of the added fat. The standardized CFAT digestibility of the HF diets with 20 and 40 g/kg fat/oil was higher than that of the non-fat supplemented diet (P < 0.05), whereas no significant differences in CFAT digestibility among the LF diets were observed (P > 0.05). The digestibility of the fat-free OM, NSP and NDF was affected (P < 0.05) by the fat type/inclusion level. Increasing fat level appeared to negatively affect the fat-free OM digestibility, in particular NDF. On the other hand, the negative effect of fat addition on digestibility and NE was relatively small in comparison to the extra energy added by the fat.