Fat Values Research Articles

Investigation of physicochemical and sensory characteristics of low calorie sponge cake made from flaxseed mucilage and flaxseed flour

This research aimed to extract flaxseed mucilage (FM) and investigate its rheological properties (static and dynamic tests) compared with animal oil. In the next stage, the D-optimal design was applied to investigate the effect of FM (0–60%) and FF (0–30%) replacements with animal oil and cake flour, respectively on the sponge cake's physicochemical, textural, and sensory properties. According to the flow behavior test, FM showed Newtonian behavior while animal oil had pseudoplastic behavior. The results of the dynamic test showed with an increase in frequency, the loss modulus (G״) and storage modulus (Gʹ) of samples increased. However, Gʹ was higher than G״ in all samples. By replacement of FM and FF, the moisture content, water activity, antioxidant capacity, crumb hardness, and cohesiveness of the samples increased while springiness, crust hardness, and specific volume decreased (P < 0.05). Lightness of samples with replacement of FF decreased (P < 0.05). The overall acceptance score was enhanced with an increase in FM substitution while it was decreased with the replacement of FF (P < 0.05). The amounts of fat, calories, and peroxide values were decreased in sponge cake with the incorporation of FF and FM (P < 0.05). In general, the substitution of FM (60%) and FF (28%) in the cake formulation as an optimized sample to make new products with low-calorie content is possible without significant decreases in product quality.

Optimal combination of cow and quinoa milk for manufacturing of functional fermented milk with high levels of antioxidant, essential amino acids and probiotics

The aim of this research was to produce Rayeb milk, a bio-fermented milk product that has important benefits for health and nutrition. The Rayeb milk was divided into five different treatments: T1 from cow milk, T2 from quinoa milk, T3 from a mixture of cow and quinoa milk (50%:50%), T4 from a mixture of cow and quinoa milk (75%:25%), and T5 from a mixture of cow and quinoa milk (25%:75%). As a starting culture, ABT-5 culture was used. The results demonstrated that blending quinoa milk with cow milk increased the total solids, fat, total protein, pH, acetaldehyde, and diacetyl values of the resulting Rayeb milk. Additionally, the total phenolic content, antioxidant activity, minerals, and amino acids—particularly important amino acids—in Rayeb milk with quinoa milk were higher. In Rayeb milk prepared from a cow and quinoa milk mixture, Lactobacillus acidophilus and Bifidobacterium bifidum were highly stimulated. All Rayeb milk samples, particularly those that contained quinoa milk, possessed more bifidobacteria than the recommended count of 106 cfu g−1 for use as a probiotic. Based on the sensory evaluation results, it is possible to manufacture a bio-Rayeb milk acceptable to the consumer and has a high nutritional and health values using a mixture of cow milk and quinoa milk (75%:25% or 50%:50%) and ABT-5 culture.

Utilization of Tiwai Onion Nanoparticles (Eleutherine amaricana Merr) as Feed Mixture Towards Quality of Broiler Carcass

This study aims to determine the best concentration of Tiwai Onion nanoparticles and the effect of giving Tiwai Onion nanoparticles on the quality of meat and organoleptic broilers. Method: This study used a Completely Randomized Design (CRD) with five treatments and five repetitions, each repeat consisting of five broilers, using 125 broilers raised for 35 days. The research parameters were carcass weight, carcass protein, abdominal fat, carcass fat, and organoleptic tests.P0 represented the control or no administration of Tiwai Onion nanoparticles, whereas P1 0.2%, P2 0.4%, P3 0.6%, and P4 0.8% administration of Tiwai onions. The data obtained on carcass weight, abdominal fat, and organoleptic were then analyzed using One Way Anova and Duncan's test, while carcass protein and carcass fat were analyzed descriptively. The results showed that the administration of Tiwai Onion nanoparticles had no significant (P&gt;0.05) influence on the percentage of carcass weight, texture, and scent of broiler chickens, but had a significant (P0.05) effect on the percentage of abdominal fat and meat colour Conclusion: This indicates that the addition of the highest level tiwai Onion nanoparticles resulted in positive carcass protein and fat values.

Prognostic value of obesity in patients with cancer treated with immune checkpoint inhibitors: An updated meta‑analysis and systematic review.

Accumulating interest has been surging over the past few years regarding the effects of obesity on immunotherapy. In addition to the body mass index (BMI), imaging-quantified body fat compartments have been investigated. The present study aimed to evaluate the predictive value of the BMI and computed tomography (CT)-based body fat in patients with cancer receiving immunotherapy. For this purpose, the PubMed, MEDLINE, EMBASE and Cochrane databases were searched from January 2017 to July 2022. Clinical studies evaluating the association between BMI or body fat and survival of patients with cancer treated with immune checkpoint inhibitors (ICIs) were included. In total, 15 studies reporting on the BMI were included in the meta-analysis and 16 studies evaluating body fat were included in the systematic review. According to the classification of the World Health Organization, overweight and obese patients with ICI treatment showed improved overall survival [overweight vs. normal: Hazard ratio (HR)=0.79, 95% confidence interval (CI)=0.64-0.98, P=0.03; obese vs. normal: HR=0.75, 95% CI=0.60-0.94, P=0.013] and progression-free survival (overweight vs. normal: HR=0.82, 95% CI=0.70-0.97, P=0.02; obese vs. normal: HR=0.81, 95% CI=0.65-1.02, P=0.07). Among the articles investigating the effect of body fat composition on the efficacy of immunotherapy, a number of studies included various CT analysis techniques and cutoffs to define body fat composition. Associations of body fat with survival were contradictory in different patients with cancer treated with immunotherapy. Obesity was associated with better survival in patients with cancer treated with ICIs. Further analyses are required to demonstrate the prognostic value of body fat in patients with cancer immunotherapy.

Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits.

The significance of conducting research for its application has been noted as a result of the rising global food production and waste generation. As a result, there is increasing interest in fruits and vegetable seeds that contain bioactive chemicals, such as those that are obtained from orange seeds. In the current work, orange seed powder replaced wheat flour at 0, 2.5, 5, 7.5, and 10% levels, to observe changes in physicochemical features of developed biscuits. Proximate analysis of orange seed powder and wheat flour revealed that orange seed powder has high fat, fiber, protein, and ash contents as compared to wheat flour, whereas moisture contents in wheat flour were high. In developed biscuits, the highest values (percentage) of ash (9.68 ± 0.04), fiber (6.79 ± 0.12), protein (10.42 ± 0.25), and fat (36.90 ± 0.55) were found in biscuits developed with 10% orange seed powder. Orange seed powder was a comparatively good source of both macro and micro minerals, as compared to wheat flour. High contents of selenium (5.32 ± 0.03), iron (2.12 ± 0.05), zinc (3.88 ± 0.12), and manganese (2.25 ± 0.04) mg/100 g, present in orange seed powder, were the prominent findings of this research work, as wheat flours were observed to be deficient in these trace minerals. Contents of calcium, magnesium, potassium, zinc, manganese, zinc, and selenium in control biscuits were found 20.51 ± 0.08, 17.29 ± 0.04, 46.12 ± 0.05, 1.06 ± 0.01, 1.97 ± 0.01, 0.12 ± 0.01, and 0.11 ± 0.01 mg/100 g, respectively, and replacement of wheat flour with 10% orange seed powder increased values of these minerals to 103.90 ± 0.35, 44.35 ± 0.50, 71.29 ± 0.32, 2.59 ± 0.4, 2.75 ± 0.02, 1.31 ± 0.01, and 2.02 ± 0.05 mg/100 g, respectively. Vitamins E and K, which were not detected in wheat flour, were present in orange powder in high amount, whereas B group vitamins, which were also present in wheat flour, were observed in significantly high quantities in orange seed powder. Increment in vitamin A, D, E, K, and B complexes was significant as a result of orange seed powder supplementation, except for vitamins B1 and B2, which were slightly decreased. Sensory evaluation revealed that a 5% replacement of orange seed powder provided good quality biscuits with acceptable colour, flavor, taste, texture, and overall acceptability. Orange seed powder could prove an important ingredient in the baking industry with the potential of promoting the nutritional value of foods.

Liver fibrosis is associated with left ventricular remodeling: insights into the liver-heart axis

Abstract Background Non-alcoholic fatty liver disease (NAFLD), common in type 2 diabetes, has emerged as an important and independent risk factor for adverse cardiac remodeling. Fibrosis in the liver could be a key factor in this relationship. Despite the fact that NAFLD is a long-term progressive disease, imaging studies on this topic are mainly limited to selected patients from tertiary centres. Purpose To investigate the relationship between liver fat, liver fibrosis and cardiac remodeling in the general population. We also sought to explore biomarkers of cardiovascular inflammation and fibrosis, for possible mechanistic pathways in these relationships. Methods We included 46 participants with type 2 diabetes and 46 age and sex-matched controls (overall 35%/65% F/M, mean age 59.5 ± 4.6), all randomly sampled from the general population. Participants underwent careful clinical phenotyping, including blood sampling, echocardiography, and magnetic resonance imaging (MRI) at 1.5 T. The MRI protocol included sequences for quantification of liver proton density fat fraction (spectroscopy), liver fibrosis (stiffness from elastography at 56 Hz), left ventricular (LV) structure, function, and tissue characteristics (native T1 mapping). We also analyzed ∼290 circulating cardiovascular biomarkers. A Bayesian statistical approach (‘Stochastic Search Variable Selection’) was used to identify the biomarkers most strongly associated with cardiac remodeling. Results For liver stiffness, the mean value was 2.1 ± 0.4 kPa and the highest value was 2.9 kPa. The median liver fat value was 5.7% (IQR 9.9%) and 53 participants (58%) displayed hepatic steatosis (liver fat &amp;gt; 5%). LV concentricity increased across quartiles of liver stiffness (P=0.0014 for ANOVA), while LV concentricity and diastolic dysfunction increased across quartiles of liver fat (P=0.0023 and P=0.030 for ANOVA, respectively). Myocardial T1 displayed no relationships to neither liver fat nor liver stiffness. In a multiple linear regression, liver stiffness was positively associated with LV concentricity (Beta=0.26, P=0.0053), independently of diabetes and liver fat. This association was attenuated (Beta=0.17, P=0.077) when adjusting for circulating levels of IL-1 receptor type 2, the biomarker with the strongest association to LV concentricity in the Bayesian statistical analysis. Conclusion In our well-characterized subjects from the general population, we found that a majority had hepatic steatosis but overall rather low liver stiffness values. Despite this, liver stiffness was related to increased LV concentricity independently of liver fat and diabetes. This association was attenuated when also adjusting for IL-1 receptor type 2. Our results suggest a link between liver fibrosis and cardiac remodeling also in the early stages of fatty liver disease, possibly involving the IL-1 signaling pathway. Future studies are needed to further establish causality and potential mechanisms.Multiple linear regression analysesLiver magnetic resonance elastogram

Evolution of food composition knowledge in the United States from its beginning

The history of food composition information in the United States is traced from its earliest tabulations by Atwater and colleagues in the late nineteenth century to the present day. Early tabulations consisted of values for moisture, protein, fat, ash, carbohydrate, and energy. Tabulations of vitamins and minerals content of foods followed their discovery and development of analytical procedures. Although there were interim reports on the nutrient content of foods, the next complete tabulation of the composition of foods was published in 1945. This was followed by the famous Agricultural Handbook No. 8 in 1950, which was updated in 1963 and extensively revised and published 1976–1992. Online databases of food composition information followed printed tables and have advanced as the number of foods, food components and support data have increased. The most recent online information system is FoodData Central. Technological advances in the mid-20th century provided essential tools for the rapid analysis of nutrients and health-related components of foods and for the electronic management and dissemination of food composition information. At the same time, recognition that diet was a major component of cardiovascular disease stimulated extensive collaboration between NIH and USDA. A decade later the potential role of diet in the reduction of cancer risk was recognized. These events were a watershed for analyses and tabulation of nutrients and health-related components for several decades. Most recently the contribution of dietary supplements to the intake of nutrients and other health related components has been recognized, resulting in unique approaches to algorithms for reporting their content.

Proximate composition and sensory acceptability of cowpea-based pudding produced from cowpea cultivated using different weed control methods

Abstract This study evaluates the effect of different weed control methods on the proximate composition and sensory properties of cowpea-based pudding produced from cowpea flour. Cowpea seeds of Ife Brown variety with three different treatments [(supplementary hoe weeding at 6 weeks after sowing, two hoe weeding at 3 and 6 weeks after sowing, and three hoe weeding at 3, 6, and 9 weeks after sowing (WAS)] were processed into flour samples and analysed for physicochemical properties using standard methods. The puddings were prepared from cowpea flour and were subjected to proximate composition, colour properties as well as sensory qualities using standard methods. The pH, total titratable acidity, water absorption capacity and amylose of cowpea flour were 4.85–5.10, 0.02%–0.05%, 276.00%–287.09%, and 22.04%–24.60% respectively. The ranges of values for moisture content, crude fat, total ash, crude fibre, crude protein, and total carbohydrate of cowpea based pudding were 74.26%–76.15%, 0.63%–0.71%, 0.75%–0.94%, 0.66%–0.75%, 16.70%–17.83%, and 5.11%–5.55% respectively. The colour properties of cowpea-based pudding were significantly affected (p &lt; 0.05) by each treatment. However, cowpea-based pudding prepared from treatment of supplementary hoe weeding at 6 weeks after sowing and three hoe weeding at 3, 6, and 9 weeks after were preferred most by the panelist.

The effect of diet restriction on raw milk stability: a meta-analytical approach.

This research communication was designed to evaluate the effects of different levels of diet restriction on the composition and ethanol stability (MES) of raw bovine milk. This research was carried out using three electronic databases: Scopus, Pubmed and Web of Science. The main inclusion criteria were: (i) original research, (ii) use of alcohol (ethanol) test as a method to assess milk stability, (iii) measure different levels of feed restriction and (iv) allow access to the raw data of articles. Of the nine publications that addressed the subject filtered by the systematic review, seven fitted the selection criteria and were selected to perform the meta-analysis. Feed restriction (reduction of 20, 30, 40 and 50% of the dietary dry matter offered) decreased (P < 0.01) milk yield (-18%), ethanol stability (-5%), acidity (-4%), protein (-3%) and lactose (-2%) concentrations, but did not affect the values of pH, density, fat and total solids concentrations, nor somatic cell count. The correlation between milk yield and MES was low but positive and numerically higher in the control group compared with the restriction group. The milk of cows fed the control diet presented greater ethanol stability (76.5%) compared with milk of cows fed the restrictive diet (72.8%). This decrease by up to 4 percentage units due to restriction levels ranging from 20 to 50% of diet intake may cause limitations in milk processing at the dairy industry, increasing milk rejection.

Reference Range of CT Value in NC-CBBCT Based on Female Breast Structure.

As a new high-resolution three-dimensional CT imaging technology, the essential reference range of CT values in Cone-beam breast computed tomography (CBBCT) has not been established to date. To determine the reference range of computed tomography (CT) values in CBBCT for clinical breast examination. In total, 913 cases (1167 lateral) were subject to CBBCT. CT values of the glandular tissue, fat and different quadrants and different distances of CBBCT images were analyzed. The nipple and muscle were also evaluated. A total of 672 lateral breasts were included in the normal group for investigation. The reference range of the absolute CT value of the chest wall muscle is -136.68~43.36 HU. The reference range of the absolute CT value of the nipple is 176.39~334.02 HU. The reference range of the absolute CT value of fat is -190.4~-63.67HU, and of glandular tissue is -12.2~199.07HU. Our results firstly established the baseline CT values of Non-contrast CBBCT in female breasts, which will benefit cancer screening and lesion locating. The closer the normal breast fat and glandular tissue is to the nipple, the greater the CT value. The older the age, the lower the density. The CT values of fat are unstable in a distance of less than 5 cm, and the CT values of glandular tissues are relatively stable. The difference between the upper and lower quadrants is significant in the same lateral breast and the same section.

A new approach to quantify visceral fat via bioelectrical impedance analysis and ultrasound compared to MRI

BackgroundVisceral adipose tissue (VAT) has been linked to systemic proinflammatory characteristics, and measuring it accurately usually requires sophisticated instruments. This study aimed to estimate VAT applying a simpler method that uses total subcutaneous fat and total body fat (BF) measurements.MethodAs part of our experimental approach, the subcutaneous fat mass (SFT) was measured via US (SFTtotal), and VAT was quantified by assessing MRI data. Both parameters were added to obtain total body fat (BFcalc). Those results were then compared to values obtained from a bioelectrical impedance analysis (BFBIA). Multiple regression analyses were employed to develop a simplified sex-specific equation for SFT, which was subsequently used in conjunction with BFBIA to determine VAT (VATEq).ResultWe observed excellent reliability between BFBIA and BFcalc, with no significant difference in body fat values (20.98 ± 8.36 kg vs. 21.08 ± 8.81 kg, p = 0.798, ICC 0.948). VATEq_female/male revealed excellent reliability when compared to VATMRI, and no significant difference appeared (women: 0.03 ± 0.66 kg with a 95% CI ranging from −1.26 kg to 1.32 kg, p = 0.815, ICC: 0.955.; men: −0.01 ± 0.85 kg with a 95% CI ranging from −1.69 kg to 1.66 kg, p = 0.925, ICC: 0.952).ConclusionTaking an experimental approach, VAT can be determined without MRI.

Hematological Response Studies of Climbing Perch (Anabas testudineus) Fed with Fermented Feed on the Fermentation of Kelakai Leaves (Stenochlaena palustris)

The purpose of this study was to analyze the nutritional value of fermented feed on kelakai leaves that are feasible as climbing perch feed and the hematological response of climbing perch raised by fermentation-based feeding of kelakai leaves. The study was carried out using an experimental method on the maintenance of climbing perch which was fed based on fermented leaves with 5 treatments and 3 tests. The parameters observed are the nutritional content of feed based on fermented leaves and hematological responses which include erythrocyte, leukocyte, hemoglobin, and hematocrit values. The results of the research on the nutritional content of feed showed that fermented feed on kelakai leaves has a protein content of 27%-31%, crude fiber content of 4%-7%, water content of 12%-14%, ash content of 11%-13%, fat content of 4%-6%. It was concluded that there was a decrease in fiber content and fat content and an increase in protein content, water content, and ash content. It happens gradually in line with the increase in probiotic dose. The results of the study on the hematological response of climbing perch are erythrocytes range from 1.65-3.91, leukocytes range from 223.23-287.43, hematocrit ranges from 15.30-35.07 and hemoglobin ranges from 5.37-10.33. The results of the proximate analysis of feed based on the fermentation of kelakai leaves showed that the values of water content, ash content, crude fiber, protein, and fat were in the recommended range. The hematological response of climbing perch shows good results and is in the normal range.

Changes of Muscle, Fat, Body Fluid, and Protein Values in Individuals Who Participated in Regular Sports During the Coronavirus Disease 2019 Pandemic Period

Changes of Muscle, Fat, Body Fluid, and Protein Values in Individuals Who Participated in Regular Sports During the Coronavirus Disease 2019 Pandemic Period

Quantitative Associations between Season, Month, and Temperature-Humidity Index with Milk Yield, Composition, Somatic Cell Counts, and Microbial Load: A Comprehensive Study across Ten Dairy Farms over an Annual Cycle.

This current study addresses the knowledge gap regarding the influence of seasons, months, and THI on milk yield, composition, somatic cell counts (SCC), and total bacterial counts (TBC) of dairy farms in northeastern regions of Iran. For this purpose, ten dairy herds were randomly chosen, and daily milk production records were obtained. Milk samples were systematically collected from individual herds upon delivery to the dairy processing facility for subsequent analysis, including fat, protein, solids-not-fat (SNF), pH, SCC, and TBC. The effects of seasons, months, and THI on milk yield, composition, SCC, and TBC were assessed using an analysis of variance. To account for these effects, a mixed-effects model was utilized with a restricted maximum likelihood approach, treating month and THI as fixed factors. Our investigation revealed noteworthy correlations between key milk parameters and seasonal, monthly, and THI variations. Winter showed the highest milk yield, fat, protein, SNF, and pH (p < 0.01), whereas both SCC and TBC reached their lowest values in winter (p < 0.01). The highest values for milk yield, fat, and pH were recorded in January (p < 0.01), while the highest protein and SNF levels were observed in March (p < 0.01). December marked the lowest SCC and TBC values (p < 0.01). Across the THI spectrum, spanning from -3.6 to 37.7, distinct trends were evident. Quadratic regression models accounted for 34.59%, 21.33%, 4.78%, 20.22%, 1.34%, 15.42%, and 13.16% of the variance in milk yield, fat, protein, SNF, pH, SCC, and TBC, respectively. In conclusion, our findings underscore the significant impact of THI on milk production, composition, SCC, and TBC, offering valuable insights for dairy management strategies. In the face of persistent challenges posed by climate change, these results provide crucial guidance for enhancing production efficiency and upholding milk quality standards.

Marked difference in liver fat measured by histology vs. magnetic resonance-proton density fat fraction: A meta-analysis

Pathologists quantify liver steatosis as the fraction of lipid droplet-containing hepatocytes out of all hepatocytes, whereas the magnetic resonance-determined proton density fat fraction (PDFF) reflects the tissue triacylglycerol concentration. We investigated the linearity, agreement, and correspondence thresholds between histological steatosis and PDFF across the full clinical spectrum of liver fat content associated with non-alcoholic fatty liver disease. Using individual patient-level measurements, we conducted a systematic review and meta-analysis of studies comparing histological steatosis with PDFF determined by magnetic resonance spectroscopy or imaging in adults with suspected non-alcoholic fatty liver disease. Linearity was assessed by meta-analysis of correlation coefficients and by linear mixed modelling of pooled data, agreement by Bland-Altman analysis, and thresholds by receiver operating characteristic analysis. To explain observed differences between the methods, we used RNA-seq to determine the fraction of hepatocytes in human liver biopsies. Eligible studies numbered 9 (N= 597). The relationship between PDFF and histology was predominantly linear (r= 0.85 [95% CI, 0.80-0.89]), and their values approximately coincided at 5% steatosis. Above 5% and towards higher levels of steatosis, absolute values of the methods diverged markedly, with histology exceeding PDFF by up to 3.4-fold. On average, 100% histological steatosis corresponded to a PDFF of 33.0% (29.5-36.7%). Targeting at a specificity of 90%, optimal PDFF thresholds to predict histological steatosis grades were ≥5.75% for ≥S1, ≥15.50% for ≥S2, and ≥21.35% for S3. Hepatocytes comprised 58 ± 5% of liver cells, which may partly explain the lower values of PDFF vs. histology. Histological steatosis and PDFF have non-perfect linearity and fundamentally different scales of measurement. Liver fat values obtained using these methods may be rendered comparable by conversion equations or threshold values. Magnetic resonance-proton density fat fraction (PDFF) is increasingly being used to measure liver fat in place of the invasive liver biopsy. Understanding the relationship between PDFF and histological steatosis fraction is important for preventing misjudgement of clinical status or treatment effects in patient care. Our analysis revealed that histological steatosis fraction is often significantly higher than PDFF, and their association varies across the spectrum of fatty liver severity. These findings are particularly important for physicians and clinical researchers, who may use these data to interpret PDFF measurements in the context of histologically evaluated liver fat content.

Assessment of expected breeding value for milk production traits of Murrah buffaloes under different heat stress zones in Indian sub-tropical climatic conditions.

Present study was conducted to investigate the impact of temperature humidity index (THI) on expected breeding value (EBV) for daily milk yield (DMY) and monthly test day fat% (MTDF%) and monthly test day SNF% (MTDSNF%) of Murrah buffaloes at ICAR-National Dairy Research Institute, Karnal. 302,101 records of DMY and 9864 records each on MTDF% and MTDSNF% buffaloes spanned over 20years (1994 to 2013) from NDRI, Karnal, and meteorological were collected from ICAR-CSSRI, Karnal. The year was classified into three zones: non-heat stress (NHSZ), heat stress (HSZ), and critical heat stress zone (CHSZ) based on THI. The heritability (h2) estimates for DMY, MTDF%, and MTDSNF% in NHSZ were 0.432 ± 0.054, 0.090 ± 0.004, and 0.070 ± 0.002; in HSZ 0.491 ± 0.073, 0.112 ± 0.003, and 0.052 ± 0.001; and in CHSZ 0.524 ± 0.077, 0.116 ± 0.004, and 0.092 ± 0.003, respectively. The repeatability (r) for DMY, MTDF%, and MTDSNF% in NHSZ were 0.528 ± 0.006, 0.166 ± 0.007, and 0.135 ± 0.007; in HSZ 0.572 ± 0.007, 0.198 ± 0.006, and 0.077 ± 0.006; and in CHSZ 0.599 ± 0.008, 0.217 ± 0.004, and 0.156 ± 0.009, respectively. EBV for DMY and MTDF% was maximum in NHSZ (8.85kg and 7.85%) and in HSZ (7.27kg and7.78%) and lowest (6.90kg and 7.77%) at CHSZ. For MTDSNF%, EBV was highest during NHSZ (9.6403), declined to 9.6265 at HSZ, and marginally elevated to 9.6271 at CHSZ. Impact of climatic factors on milk production and constituent traits is vital, and proper management should be followed during the heat stress and critical heat stress periods to improve the production performance of Murrah buffaloes.

Sorghum Sticks (Sorghum bicolor) with Added Protein Source: Dumbo Catfish Meal (Clarias gariepinus)

Purpose: The study aims to determine the combination of selected treatments in the proportion of sorghum flour: wheat and the amount of dumbo catfish meal and the financial feasibility of the sorghum stick business.&#x0D; Design/methodology/approach: The study used a Group Randomized Design (RAK) factorial pattern with factor (P) proportion of sorghum flour: wheat (P1 = 25:75, P2 = 50:50, and P3 = 75:25) and factor (K) concentration of dumbo catfish meal (K1 = 20% and K2 = 30%), with three repeats. Observations in the study include analysis of protein, fat, water, ash, total and carbohydrate levels, yield tests, developmental tests, and organoleptic tests, including preferences for colour, aroma, taste, crispness, and texture. Data processing of protein, fat, water, ash, carbohydrate, yield, and growth values is analyzed using fingerprints (ANOVA). If there is a fundamental difference, it will be continued with the Duncan test with a confidence level of 95%. Organoleptic test data uses the Friedman test. Alternative selection is done to determine the selected treatment using the Expected Value method. The Weight test method is carried out to determine the importance of the weight of each parameter. The financial feasibility of the sorghum stick business in this study uses the BEP (Break Even Point), NPV (Net Present Value), IRR (Internal Rate of Return), and PP (Payback Period) methods.&#x0D; Findings: Based on the study's results, the P1K2 treatment (proportion of sorghum flour: wheat flour 40:60 and dumbo catfish flour concentration 30%) became the selected treatment with an expectation value of 8.20. This treatment yields 74.92%, water content 12.59%, ash content 3.65%, protein content 8.99%, fat content 19.49%, carbohydrate content 55.28%, and development power 95.58%. It has a total percentage of liking for colour 96.7%, aroma 94.5%, taste 88.9%, and texture 98.9%. The results of the financial analysis of sorghum sticks are worthy of development, with BEP parameters of 20,623 packs equivalent to IDR 408,294,154.00, NPV of IDR 116,980,531.71, IRR reaching 17.79%, PP 3 years 3 months.&#x0D; Research limitations/implications: This research is specifically for the development of a sorghum stick product entrepreneurial with Added Protein Source: Dumbo Catfish Meal (Clarias gariepinus)&#x0D; Practical implications: The development of sorghum-based entrepreneurship products must continue to be promoted to continue to support food security

Effects of incorporation of lupin flour on the quality attributes of beef burger

Lupin flour is known as an alternative high-ptlant protein for meat products due to its nutritional, health, and functional properties. A factorial experiment was performed to investigate the effect of lupin seed flour treatment (without, steaming, and roasting), meat substitution level with lupin seed flour (0, 5, 10, and 15%), and the interaction between them on the quality attributes of cooked beef burger by measuring CIELAB color, texture profile analysis (TPA), chemical composition (before and after cooking), and cooking properties (cooking loss, fat and moisture retention, and shrinkage). Based on the results of the factorial experiment, a completely randomized design was used to evaluate the sensory attributes of selected treatments. The different substitution levels mainly affected CIELAB color values, chemical composition, and cooking properties. On the other hand, the interaction effect between substitution level and treatment affected TPA. Considering all results, steaming treatment and a substitution level of 10% were selected as the best treatment to produce beef burgers. In comparison to the control burger, the developed burger had higher values of L* (increased by 21.26%), b* (increased by 32.94%), and moisture retention (increased by 37.85%); lower values of fat (decreased by 16.11%), protein (decreased by 6.37%), cooking loss (decreased by 43.22%), shrinkage (decreased 19.69%), and moisture content (decreased by 2.64%); and nonsignificantly different values with other tests performed. This study demonstrated that the incorporation of lupin flour in beef burgers could have the potential to substitute meat, create an alternative high-plant protein burger, and expand the application of lupin flour in the food industry.

Exploring the relationships between coagulation, composition, and hygienic quality of bulk tank milk from Manchega sheep

Milk from Manchega sheep is the raw material for the elaboration of Protected Designation of Origin (PDO) Queso Manchego, a hard-pressed cheese with one of the most established quality marks on the market worldwide. For this reason, milk quality control in this breed is one of the main targets of the dairy sheep sector. However, pricing systems still continue to apply criteria based only on milk composition and the current legislation on food hygiene. The aim of this study is to explore bulk tank sheep milk quality, estimating milk coagulation properties and their relationship with composition, somatic cell counts, and differential microbiological quality. For this purpose, 308 bulk tank milk samples were collected with seasonal periodicity, and analyses were performed for the aforementioned traits. The obtained results highlight the variability in composition, microbiology, and coagulation properties in different samples, which prevents clear relationships between milk quality parameters. However, there was evidence of a group of milk samples whose coagulation would be desirable for cheesemaking, based on values for fat, protein and total solids. Outcomes also stand out casein content as an important parameter to affect curd yield, proving the interest of using casein as trait for genetic improvement in dairy sheep breeds.

Effect of Lactiplantibacillus plantarum X22-2 on Biogenic Amine Formation and Quality of Fermented Lamb Sausage during Storage

In this study, the safety of fermented lamb sausage was examined. The aim was to investigate the effect of Lactiplantibacillus plantarum X22-2 (LP X22-2) on the quality of, and biogenic amine (BA) formation in, fermented lamb sausages during fermentation, maturation, and storage. The results showed that LP X-22 was effective in increasing the number of lactic acid bacteria (LAB) and in significantly inhibiting the formation of putrescine, histamine, cadaverine, and tyramine in fermented lamb sausage (p &lt; 0.05). The total volatile basic nitrogen (TVB-N) content, peroxide value (POV) of fat, pH, water activity (AW), and viscosity were lower in the LF group compared to other groups (commercial starter group—CF, and natural fermentation group—NF) (p &lt; 0.05). Furthermore, sensory evaluation and texture profile analysis (TPA) indicated that LP X-22 significantly increased the a* value, chewiness, and hardness of the sausages (p &lt; 0.05). Therefore, LP X-22 is recommended as a natural and safe protective culture for preserving fermented lamb sausage and maintaining the color of the sausages while improving their sensory quality and inhibiting the accumulation of BAs.