Similar Fat Content Research Articles

Hormonal induction of lactation in prepuberal and multiparous crossbred goats kept under extensive conditions

Lactation was successfully induced in four of five non-pregnant multiparous crossbred goats (Criollo × dairy breeds) and seven of ten prepuberal animals kept under range conditions. Goats were induced to lactate by the administration of estradiol cipionate (0.1 mg kg −1 body weight (BW) day −1) and progesterone (0.25 mg kg −1 BW day −1) for 7 days, and dexamethasone (16 mg per goat day −1) was given on days 18, 19 and 20. The adult goats induced to lactate were milked for as long as the naturally kidding goats (139 days) but they produced significantly less milk (mean ± SE daily yield 377 ± 75 ml vs. 724 ± 98 ml; P < 0.01). Milk of the induced adult goats had similar fat content to that of control goats (4.82 ± 0.29% vs. 4.75 ± 0.13%) but higher protein (4.97 ± 0.11 vs. 4.53 ± 0.05) and casein percentages ( P < 0.05). Daily milk yield (mean ± SE) of prepuberal goats was 190 ± 75 ml with a peak yield of 219 ± 82 ml at 82 days. Pregnancy rates of nulliparous goats after a 30 day mating period were not significantly different between groups (57% and 70% for treated and control goats, respectively). The induction of lactation prepuberally did not affect milk yield (153 ± 19 ml and 219 ± 118 ml for control and treated goats, respectively) nor percentage of milk constituents during the second naturally occurring lactation, but BW and thoracic circumference of goats subjected to an early lactation was adversely affected ( P < 0.05) during the second naturally occurring lactation. It was concluded that hormonal induction of lactation may become a feasible commercial practice in goat herds under range conditions.

Comparisons of commercial frozen yogurt with KSU formulation (1995)

Ten samples of vanilla frozen yogurt were purchased in Kansas and compared to a highprotein, KSU formulation. The KSU formulation had similar solids, fat, and sugar contents as the commercial samples. All commercial samples had lower protein (almost less than half) content and more lactose, and almost all samples had fewer lactic acid bacteria than the KSU formulation. All but one commercial sample had lower b-galactosidase activity than the KSU formulation. This may reflect the differing lactic acid bacterial populations in the frozen yogurts.; Dairy Day, 1995, Kansas State University, Manhattan, KS, 1995

Carcass composition of serially slaughtered Friesian, Hereford × Friesian and Charolais × Friesian steers finished on two dietary energy levels

ABSTRACTThe carcass composition of Hereford × Friesian (HE), Friesian (FR) and Charolais × Friesian (CH) steers finished on diets of high (H) and medium (M) dietary metabolizable energy (ME) concentrations and slaughtered at low (L), normal (N) and heavy (W) carcass weights was examined in a 3 × 2 × 3 (no. = 9 per individual treatment) factorial experiment. A pre-finishing slaughter group of nine animals of each breed type was also included, giving a total 189 animals in 21 experimental groups. ME concentrations of the H and M diets which were offered ad libitum were 12·6 and 10·4 MJ/kg dry matter. Target carcass weights for L, N and W were 260, 300 and 340 kg for HE and FR and 260, 320 and 380 kg for CH.Carcass side weights (before tissue separation) of the HE, FR and CH pre-finishing slaughter groups were 90·8, 970 and 101·0 (s.e.d. 3·9) kg. Corresponding tissue proportions were 188, 199 and 200 (s.e.d. 4·3) g/kg bone, 663, 686 and 690 (s.e.d. 5·3) g/kg muscle and 135, 99 and 96 (s.e.d. 5·7) g/kg fat. Main effect side weights of the finished groups were 152·3, 151·4 and 162·2 (s.e.d. 1·4) kg for HE, FR and CH. 158·5 and 152·2 (s.e.d. 1·1) kg for H and M and 131·2, 155·2 and 179·6 (s.e.d. 1·4) kg for L, N and W, respectively. Tissue proportions in the same order were 146, 160 and 157 (s.e.d. 2·0), 149 and 159 (s.e.d. 1·6) and 163, 154 and 146 (s.e.d. 2·0) g/kg bone, 579, 601 and 635 (s.e.d. 5·5), 600 and 610 (s.e.d. 4·5) and 637, 599 and 574 (s.e.d. 5·5) g/kg muscle and 264, 228 and 195 (s.e.d. 6·4), 240 and 219 (s.e.d. 5·2) and 188, 235 and 264 (s.e.d. 6·4) g/kg fat. CH had more (P &lt; 0·001) of their muscle in the pelvic limb and less (P &lt; 0001) in the thorax than HE and FR. HE had more (P &lt; 0·001) of their carcass fat in the subcutaneous depot and less (P &lt; 0·001) in the intermuscular depot than FR and CH. The allometric regression coefficients for the main joint and tissue weights on side weight were &lt;1·0 for both limbs, loin, bone and muscle. Coefficients were &gt;1·0 for the thorax, ribs, flank and fat. The regression coefficients for the main muscles of the pelvic limb and loin and total thoracic limb muscle on total side muscle were &lt;l·0, while the coefficients for the flank, ribs and thorax muscles were &gt;1·0. Similarly the regression coefficients for the bones of the two limbs on total side bone were &lt;10, while the coefficients for the loin, ribs and thorax bones were &gt;10. It was calculated (for the H diet) that at a carcass weight of 300 kg, HE, FR and CH would have carcass tissue proportions of 576, 600 and 642 g/kg muscle and 261, 227 and 180 g/kg fat. The three breed types would have similar carcass fat contents at carcass weights of 264, 300 and 376 kg for HE, FR and CH, respectively.

Chemical composition and quality of camel meat

L. dorsi, Semitendinosus and Triceps brachii muscles from the camel had similar moisture, protein and fat content, but significantly (P < 0·05) different ash content. These muscles had also similar sarcoplasmic and myofibrillar protein concentrations. L. dorsi muscle had the highest content of collagen but a higher solubility of hydroxyproline than Semitendinosus and Triceps brachii muscles. It also had a brighter red colour. Water-holding capacity was not significantly different between the three muscles studied. Shear force and connective tissue strength were lowest in L. dorsi, intermediate in Semitendinosus and highest in Triceps brachii.

Effect of an Enteral Nutrient Formula on Sustained-Release Theophylline Absorption

The effect of an enteral nutrient formula (Osmolite) on the absorption of a single oral dose of sustained-release theophylline (Slo-bid) was studied in healthy men. In a randomized, crossover design, subjects received the enteral nutrient diet (2,400 ml/day) or food diet (F) of similar caloric, fat, carbohydrate, protein, and sodium content for 7 days. On day 6 of each diet, volunteers received a single oral dose (600 mg) of sustained-release theophylline (SRT) after fasting or with hourly oral boluses (100 ml) of enteral nutrient formula (ENF). Serial blood samples were collected for 48 h and serum concentrations were analyzed by enzyme multiplied immunoassay. Slight differences (p less than 0.01; paired t test) in Cmax (7.1 +/- 1.2 versus 8.2 +/- 1.3 mg/L) and Tmax (10.7 +/- 2.4 vs. 7.1 +/- 1.1 h) were observed between the ENF and F diets, respectively. However, areas under the curve values were similar (215 +/- 72 versus 211 +/- 70 mg h/L). This study suggests that ENF does not affect the extent of absorption of SRT when administered as a single oral dose.

BODY PROPORTIONS AND CARCASS COMPOSITION OF PIGS WITH KNOWN GENOTYPES FOR STRESS SUSCEPTIBILITY FASTED FOR DIFFERENT PERIODS OF TIME PRIOR TO SLAUGHTER

A total of 233 pigs from a halothane positive line (genotype nn), from a halothane-negative line (genotype NN) and their cross (genotype Nn) were allocated to three treatments when their liveweight approximated 95 kg. Treatment 1 consisted of immediate slaughter following removal of the pigs from their pens, treatment 2 involved a period of 24 h of feed restriction prior to slaughter and treatment 3 a period of 48 h of feed restriction prior to slaughter. All carcasses were weighed on the slaughter floor and cooled at 1 °C for 24 h prior to dissection of the side into fat, lean and bone. Relative to liveweight, nn pigs had a higher proportion of carcass (41 g kg−1, P &lt; 0.001) and a lower proportion of body organs (8 g kg−1, P &lt; 0.001), body fat depots (7 g kg−1, P &lt; 0.001), alimentary tract (14 g kg−1, P &lt; 0.001) and gutfill (12 g kg−1, P &lt; 0.001) than NN pigs. Nn pigs had values that were generally intermediate to nn and NN pigs. The proportion of carcass (22 g kg−1), body organs (5 g kg−1), alimentary tract (6 g kg−1) and gutfill (21 g kg−1) were reduced (P &lt; 0.05) as fasting increased from 0 to 48 h relative to market weight. Linear fat thickness measurements made on the midline of the warm carcass were similar for nn and NN pigs except for the maximum loin (32.2 vs 28.6 mm for nn vs. NN). However, nn pigs had a lower proportion (P &lt; 0.05) of fat (35 g kg−1), bone (13 g kg−1) and skin (11 g kg−1), and a higher proportion of lean (60 g kg−1) in their carcasses than those from NN pigs. Carcasses from Nn pigs had less skin (4 g kg−1) and bone (7 g kg−1), but more lean (11 g kg−1) and similar fat content to those from NN pigs. It was concluded that fasting for up to 48 h prior to slaughter had a similar effect on the three genotypes, but there were large differences among genotypes in body components and carcass composition. Key words: Stress susceptibility, fasting, carcass, organs, gutfill, composition, pigs

Nutrient content of sorghum beer strainings

A study was carried out to determine what contribution the consumption of sorghum beer strainings (SBS) could make towards animal nutrition. Sorghum beer strainings were analysed for starch, protein, fat, crude fibre, ash, minerals and phytate content on a dry mass basis. The amino acid composition of the protein was also determined. The carbohydrate content, the gross energy, digestible energy and apparent metabolizable energy were calculated using appropriate factors. In comparison with maize and sorghum, the strainings have a high protein (average 252 g/kg), crude fibre (50 g/kg) and gross energy content (19,52 MJ/kg). Strainings have a higher manganese and iron content, a similar copper, zinc, calcium, amino acid and fat content, and a lower carbohydrate, digestible energy, ash, magnesium, potassium and phosphorus content than maize and sorghum. The phytate content of sorghum beer strainings is lower than in sorghum so that it is possible that the bioavailability of the minerals of strainings is enhanced. Feeding trials should be carried out before recommendations can be made regarding incorporation of SBS in poultry, pig or ruminant diets.

FOOD GRADE HIDE COLLAGEN IN BOLOGNA EFFECT ON FUNCTIONAL PROPERTIES, TEXTURE AND COLOR

ABSTRACTBolognas were made in which 20% of the lean meat (beef and pork) was replaced by wet fibrous hide collagen and formulated to contain approximately 30, 20 or 10 percent fat in the final product. All meat controls (no collagen) were made to have similar fat content. Objective methods were used to analyze the product and paired comparisons of the data were made. The replacement of lean meat with hide collagen did not alter the functional characters such as raw emulsion stability andpH; cook yield, pH, water activity, density and expressible juice of the cooked bologna. The bolognas with collagen had higher (P&lt;0.05) texture (increased Shear force value) compared to bologna with no collagen. As the fat content decreased the bolognas with collagen were less (P&lt;0.05) red in color than the bolognas without collagen. The textural and color changes though detected on instrumental analysis were not perceptible on visual examination of the product.

The importance of the milking stimulus and prolactin release in the artificial induction of lactation in cows

Lactation was successfully induced in four of five non-pregnant multiparous crossbred goats (Criollo × dairy breeds) and seven of ten prepuberal animals kept under range conditions. Goats were induced to lactate by the administration of estradiol cipionate (0.1 mg kg−1 body weight (BW) day−1) and progesterone (0.25 mg kg−1 BW day−1) for 7 days, and dexamethasone (16 mg per goat day−1) was given on days 18, 19 and 20. The adult goats induced to lactate were milked for as long as the naturally kidding goats (139 days) but they produced significantly less milk (mean ± SE daily yield 377 ± 75 ml vs. 724 ± 98 ml; P < 0.01). Milk of the induced adult goats had similar fat content to that of control goats (4.82 ± 0.29% vs. 4.75 ± 0.13%) but higher protein (4.97 ± 0.11 vs. 4.53 ± 0.05) and casein percentages (P < 0.05). Daily milk yield (mean ± SE) of prepuberal goats was 190 ± 75 ml with a peak yield of 219 ± 82 ml at 82 days. Pregnancy rates of nulliparous goats after a 30 day mating period were not significantly different between groups (57% and 70% for treated and control goats, respectively). The induction of lactation prepuberally did not affect milk yield (153 ± 19 ml and 219 ± 118 ml for control and treated goats, respectively) nor percentage of milk constituents during the second naturally occurring lactation, but BW and thoracic circumference of goats subjected to an early lactation was adversely affected (P < 0.05) during the second naturally occurring lactation. It was concluded that hormonal induction of lactation may become a feasible commercial practice in goat herds under range conditions.

Influence of Carbohydrate Source on Liver Fat Accumulation in Hens

Four experiments were conducted with laying hens and one with broiler chicks to investigate the effect of carbohydrate source on fat accumulation in the liver. When corn and wheat in various proportions were fed to laying hens, the percent fat and total fat per liver increased as the proportion of corn increased. In comparison of different cereal grains and wheat samples in isocaloric diets, the total liver fat accumulated was the highest for hens fed grain sorghum, corn or triticale and the lowest for those fed barley, oats or rye. Intermediate levels of liver fat were obtained with wheat and similar liver fat contents were observed with hens fed different samples of West Coast wheat. There was no significant difference in liver fat of groups fed wheat diets made isocaloric with corn oil or animal fat. Liver fat accumulation of broiler chicks fed diets with corn or wheat was not significantly different. No difference in liver weight, liver fat content and total fat per liver was observed among hens fed diets containing either zero, one-half, or all glucose monohydrate substituted for corn. In comparisons of corn or wheat from different geographical areas, no difference was observed in liver fat content of hens fed corn grown in Georgia or the Midwest or wheat grown in Georgia or in the Far West. Hens fed diets containing corn had significantly more liver dry matter, liver fat, and total fat per liver than hens fed the isocaloric diets containing wheat.Considerably more fat accumulated in the livers of hens fed diets containing corn at Washington State University (15.4 to 19.6 g. fat/liver) than in hens fed corn at the University of Georgia (5.4 to 7.2 g. fat/liver), suggesting the existence of unidentified environmental factors affecting liver fat accumulation.

Chapter VI: Nutritional Methods and Procedures

Chapter VI: Nutritional Methods and Procedures

THE KEEPING QUALITY OF DEHYDRATED MIXTURES OF EGG AND MILK

The storage life of a dehydrated mixture of egg and milk, when assessed by both palatability and fluorescence measurements, was shorter than the life of milk powder of similar protein, fat, and carbohydrate content. Increased quantities of egg in the mixture decreased the quality of the mixture, both initially and during 16 weeks' storage. These effects were noticeable at all temperatures studied between 40° and 140° F. but were most marked above 80° F. After 16 weeks at 80° F., material packed under carbon dioxide usually had better palatability than the air-packed products. The effect of added sugar was most noticeable at 120° and 140° F. Lactose had a slightly beneficial effect; sucrose was more effective.

BACILLUS ACIDOPHILUS AND INTESTINAL PUTREFACTION

The accumulating experience in the use of milks soured by the action of lactic acid-producing organisms illustrates the unwisdom of accepting indirect inference in place of convincing observation and experiment in the applications of science to practice. At the outset it may be frankly admitted that the administration of sour milk products is at times beneficial. This is particularly true in pediatrics.⁷If clinical observation justifies the belief that for certain types of gastro-intestinal disturbances fermented milk accomplishes more than sweet milk with a similar fat, sugar and protein content, the precise convincing explanation for the specific benefits is by no means yet forthcoming. One by one the hypotheses are being shattered. The early assumption that the Bulgarian bacillus of Metchnikoff fame could be successfully implanted in man and the intestinal flora permanently modified thereby seems to have become untenable. Of late, attention has been directed to the effects