Lightness Research Articles

Visualization Detection of Ultralow Temperature Based on Flexible Cross–linked Polymer Systems

AbstractUltralow temperature storage has sparked considerable attention with the development of the economy, showing promising applications ranging from biomedical to national defense and other fields. However, the development of ultralow temperature detection is constrained by the brittleness of current materials at low temperatures and the complexity of detection techniques. Consequently, the challenge exists in finding efficient solutions to material tolerance issues and achieving rapid detection of ultralow temperature. Herein, a novel flexible cross–linked polymer TPTA@PU film with long afterglow, high phosphorescence quantum efficiency, and excellent mechanical properties are successfully fabricated. Interestingly, the obtained TPTA@PU films demonstrate a notable thermoresponsive behavior, with the afterglow color shifting rapidly from blue to green within the temperature ranges from 80 to 280 K. Additionally, there is a positive linear correlation between the RGB values of the afterglow color and the corresponding temperature. Based on these prominent features, an ultralow temperature sensor is realized by utilizing TPTA@PU films as thermoresponsive elements. This work can be expected to provide more inspiration and possibilities for using RTP materials in a more cutting‐edge field.

The effect of whitening toothpastes on the surface properties and color stability of different ceramic materials

ObjectivesThis study aimed to evaluate the effect of whitening toothpastes on the surface roughness and colour change of CAD-CAM materials.Materials and methodsA total of 96 samples (2 × 10 × 12 mm3) were prepared from Cerasmart (CS) and Celtra Duo blocks. Celtra Duo samples were divided into two groups. One group was fired with glaze paste (CDG) and the other was not treated (CD). All groups were then divided into 4 subgroups (n = 8). The groups were brushed with conventional (Colgate™ Max Fresh), silica (Opalescence™), charcoal (Curaprox™ Black in White) and blue covarine (Signal™ White Now) toothpastes for 30,000 brushing cycles. The initial and final surface roughness values were measured with contact profilometer and a dental spectrophotometer used for obtaining colour values. One sample from each brushed group was analyzed using a scanning electron microscope. Data was analyzed with Kruskal-Wallis and Mann-Whitney tests (p = 0.05).ResultsThe surface roughness of CS samples brushed with Opalescence™ and Curaprox™ was significantly higher than CD and CDG. Surface roughness change values of CS samples brushed with Curaprox™ were significantly higher than the CD and CDG. Curaprox™ brushed samples showed significant difference in colour change values for all materials.ConclusionsBrushing increases the surface roughness of CAD-CAM ceramic materials. The roughness of resin-based materials is higher than zirconia-reinforced lithium silicates. Silica-contained toothpastes may cause discoloration of nanoceramic and zirconia-reinforced glass ceramic restorations.Clinical relevanceIt should be clinically considered that whitening toothpastes may cause roughness in ceramic materials and change the desired color.

Genome-wide association study of pineapple breeding population

Pineapples (Ananas comosus (L.) Merr.) are one of the most important tropical fruits. Although pineapple breeding program has been conducted in Japan, sufficient genomic information has not been adopted for breeding. The objective of this study was to identify quantitative trait loci (QTL) for pineapple breeding-related traits that can be applied to different populations. Here, we performed a genome-wide association study using seven breeding populations, including 703 individuals with genome-wide 9574 SNPs. Eleven QTLs were detected for nine traits (flesh color, flesh color values (a*, b*), bolting days, days from bolting to harvest, fruit shell color, soluble solid content, acidity, ascorbic acid content, and fruit cracking). Phenotypic value of each genotype in each population was confirmed for each QTL. Six QTLs (acidity QTL ACID-1, ascorbic acid QTL AsA-1 and AsA-2, flesh color QTL FCOL-1 and FCOLb-1, and fruit-cracking QTL CRACK-1) showed significant intergenotypic variance among all populations with genotype segregation. The obtained QTLs and their genotype information will contribute to the selection of cross-breeding parents and marker-assisted selection in pineapple breeding programs.

Effect of pullulan and pullulan-chitosan composite coating on the antioxidant activity, texture, color and shelf-life of a local cultivar of sweet cherry

This study explored the effects of pullulan and pullulan-chitosan composite edible coatings on the post-harvest quality of sweet cherries over 20 days of storage. We evaluated weight loss, total soluble solids (TSS), decay percentage, color value, texture and biochemical content, including ascorbic acid, total phenolic content (TPC), flavonoids, anthocyanins, antioxidant activity and enzyme activity. The results revealed that cherries with 3 % pullulan coating presented the lowest weight loss (25 % vs 26.33 % in the control) and decay percentage (25 % vs 47 % in the control) and maintained superior texture and stability compared with those of the control and other coatings. TSS increased less in the coated cherries than in the control cherries, with 3 % pullulan-treated cherries showing the least increase, indicating slower ripening. Pullulan coatings effectively reduced color changes, with the 3 % coating delaying darkening in cherries more than the other treatments did. Additionally, the pullulan coating preserved higher levels of ascorbic acid, phenolic compounds (TPC) and flavonoids and delayed the decrease in antioxidant activity. Notably, the 3 % pullulan-treated cherries maintained the highest antioxidant activity (88.97 %) and had the greatest TPC (2.79 mg GAE/g FW) at the end of storage. The activity of enzymes, particularly peroxidase (POD), increased less in coated cherries, highlighting the role of coatings in delaying oxidative stress. Overall, the pullulan coatings, especially at a 3 % concentration, were the most effective at extending the shelf-life and maintaining the quality of the sweet cherries. These findings suggest that the use of a pullulan-based coating is a promising approach for preserving fruit quality during storage, thereby extending shelf-life. These coatings can contribute to a reduction in food waste, improved consumer acceptability and improved economic gains by reducing postharvest losses and maintaining quality. To optimize pullulan-based coatings for commercial application, future research can focus on optimizing the formulation, consumer acceptability and scalability. Moreover, field trials to assess the effectiveness of these coatings in preserving the quality of cherry can be performed. By addressing these areas, future research can contribute to the development of sustainable options for preserving the quality and extending the shelf life of sweet cherries and other fruits.

توظيف التكنولوجيا في تصميم الإعلان الرقمي وتمثلاتها الإبداعية في نتاجات طلبة التربية الفنية

The research dealt with the topic of (employing technology in the design of digital advertising and its creative representations in the products of art education students). The research contained four chapters. The first chapter dealt with: the methodological framework of the research, represented by the research problem that was revealed in the following question: How has technology contributed to employment in the design of digital advertising? They have no role in enriching the creative process and are represented in their artistic productions. The researcher determined the limits of the research, which were represented by the products of the students of the Department of Art Education - First Stage / College of Fine Arts/ University of Baghdad for the academic year (2020-2021), and then the researcher moved to the second semester, which included two sections. The title of the first section was employing technology artistically for advertising, and the section included the second is the creative process and aesthetic standards in the artistic achievement, and the researcher extracted a number of indicators that resulted from the theoretical framework: 1. The use of digital technical methods in employing shapes by following the technique of assembling and composing photographs, and generating a main rhythm between images and color values, served the functional aspect and the creative process of the advertising poster. 2. The computer showed a kind of diversity and excitement in the use of letters and their formal formulation in the design space. Among the most important conclusions is that the use of digital technology in the field of art education for practical academic subjects has given students the ability to diversify the styles of artistic production and facilitate the procedures used in producing these artistic works.

توظيف التعبيرات الفنية المستوحاة من معدات قسم السمعية والمرئية لتنمية رسومات طالبات معهد الفنون الجميلة

Our current research (The Employment of Artistic Expressions Inspired by Audiovisual Equipment to Develop the Drawings of Female Students at the Institute of Fine Arts) is divided into three chapters. Due to the importance of the topic, the problem was formulated through the following questions: To what extent do female students in the Audiovisual Department benefit from artistic expressions inspired by their specialization in developing their drawings? Additionally, to what extent does the subject of planning and colors contribute to improving the students' level and graduating them as art education teachers? The current study aims to reveal the impact of employing artistic expressions inspired by audiovisual equipment on the development of students' drawings and their artistic performance. The current study used a descriptive analytical approach in the research procedures and resulted in a set of findings that included the concept of work as being either realistic or expressive, as well as the artistic expressions and tools. The artistic expressions were represented by direct relationships influenced by the tools and equipment of the Audiovisual Department, as well as indirect relationships with the tools of the Audiovisual Department, but with a clear expressive significance. The results also addressed the development of students' drawings through form and content, which was generally verified in models (1, 2, 3, 4). As for color, the color ability used to express the idea and depict scenes was achieved according to each individual's expression. Regarding the diversity of equipment, the diversity in drawing the equipment was realized, and the results touched on the color values of the selected models.

The Effects of Extraction Temperature on the Physicochemical Properties of Mangrove-Derived Glucomannan (Bruguiera gymnorhiza)

This study investigates the impact of different extraction temperatures on the physicochemical properties of glucomannan derived from mangrove fruits (Bruguiera gymnorhiza). Various extraction temperatures ranging from 45°C to 85°C were utilized. Significant differences (p < 0.05) were observed in solubility (58.41% ± 2.45), total reducing sugar content (0.39% ± 0.09), yield (35.13 ± 2.95), and L* color value (71.97 ± 1.53), while no significant differences (p > 0.05) were found in a* and b* color values. These findings have implications for expanding the applications of Bruguiera and advancing research on Bruguiera glucomannan. Scanning electron microscopy (SEM) analysis revealed an increase in the cross-linking density of glucomannan molecules.

Analysis of Hydration Habits Before and During a Specific Training Session in Male Padel Athletes Aged over 65: Physiological and Psychological Implications

(1) Background: Since older adults are more susceptible to dehydration and there is a lack of information on older athletes, this study observed a group of 12 male padel players in this age group (70.42 ± 3.50 years) to characterize their hydration habits, physiological demands, and psychological responses before and during a 90 min padel training (PT). (2) Methods: After approval from the Ethics Committee (CE/FCDEF-UC/00022023) and the provision of signed informed consent, participants’ body mass, height, waist and hip circumferences, body mass index, waist-to-hip ratio, and waist-to-height ratio were measured. Habitual fluid intake was monitored by diary from the evening until before the PT; the subjects completed a Profile of Mood States questionnaire (POMS) and a satiety scale (SLIM). To assess hydration levels at different moments, we used a portable osmometer and an eight-point urine color chart and weighed the participants immediately before and after the PT. During the PT, heart rate (HR) and hydration were monitored. After the PT, subjects completed another POMS and SLIM. (3) Results: Subjects trained at 73.2 ± 12.3% of their maximum HR, with brief peaks at the anaerobic threshold or higher (130.00 ± 18.78 bpm). The mean urine osmolality indicated normal hydration or minimal dehydration. However, the urine color values indicated dehydration after the training. Subjects drank 438 mL of liquids at night, 333 mL before PT, and 900 mL during the PT, with a good repartition of the liquids. POMS and SLIM were not affected by the training. (4) Conclusions: Older male padel athletes achieved challenging yet safe training, staying within healthy intensity zones; their hydration patterns nearly met the recommendations for exercise and should be slightly increased.

Total replacement of maize with raw or heat-treated sweet cassava tuber meal on productive performance and egg quality parameters in Jumbo quail hens from 6 to 14 weeks of age

The impact of complete replacement of maize with raw or heat-treated sweet cassava (Manihot esculenta) tuber meal (CTM) on productive performance and egg quality of Jumbo quail hens was determined. A total of 240, six-week-old hens were randomly allocated to 60 cages (4 birds/cage) and assigned to five experimental diets with 12 replicates each. The diets were a standard layer mash diet without CTM (CON) and a standard layer mash diet in which 100% maize was replaced with raw (CTMR), boiled (CTMB), autoclaved (CTMA) and oven-dried CTM (CTMO). The highest overall feed intake, body weight gain and final body weight (P < 0.05) was observed from the CON group while the lowest was from the CTMB group. Overall FCR and mortality were not significantly influenced by the diets. Fourteen-week-old hens on CON had a higher (P < 0.05) rate of lay than CTMR. Eggs from CON had the brightest yolk colour values than all the treatment groups. Moreover, eggs from CON had the least shape index than those from CTMO. Diet CTMA promoted heavier (P < 0.05) eggshells than CTMR. Jumbo quail hens reared on maize-based diet showed better performance followed by autoclaving treatment, whereas boiling treatment compromised performance traits.

Engineering Fano resonances in plasmonic metasurfaces for colorimetric sensing and structural colors

In this paper, we present the design and fabrication of a plasmonic metasurface based on titanium dioxide (TiO2) nanowire arrays integrated with plasmonic layers. The structure is engineered to produce Fano resonances within the visible spectrum, resulting from the coupling of localized surface plasmon resonances, lattice modes, and nanowire's optical modes. Experimentally, we show that by tuning the geometrical features of the metasurface, such as the length, diameter, and period of the nanowires, a high-quality factor single peak can be achieved in the reflection spectra, resulting in vivid structural colors in bright field. To our knowledge, this is the first demonstration of such vivid colors with nanowire arrays in bright field reflections. When characterized by refractive index fluids around the refractive index of water, the plasmonic metasurface also showed great potential for biochemical colorimetric sensing. The best design demonstrated a bulk sensitivity of 183 nm/RIU with high Q resonance features and linear changes in color values using image processing.

Organoleptic characteristics of high‐protein snacks with novel and sustainable ingredients: Cricket flour and carob powder

AbstractTo fulfill consumer trends in sustainable and healthy food choices, this study explored the application of edible insects and carob powder as sustainable and nutritious ingredients in developing a high‐protein snack, known as a protein ball. Four formulations were developed and characterized in terms of moisture content, water activity, color, texture, microbial count, and nutritional profile. Finally, the sensory profile was determined using the flash profile method, and the developed product was compared to a commercial product. The effect of replacing the conventional protein source with cricket flour and cocoa with its sustainable alternative, carob, on the measured characteristics was determined. The results showed that cricket flour significantly decreased the lightness color values (from 40 to 30) on the internal surface of the protein ball. Texture remained largely unaffected initially; however, after 2 weeks of storage, cricket flour significantly decreased the hardness (from 15 to 12 N) and chewiness values (from 1.6 to 1.0 N mm). Moreover, cricket flour significantly increased the aerobic count (from 3–4 log to 5 log cfu g−1). The sensory space of the cricket samples was separated from the milk protein samples, mainly related to flavor attributes, while the commercial sample was distinguished by dryness and sweetness. In general, carob powder did not affect the measured parameters compared to cocoa. This study demonstrated the suitability of utilizing cricket flour and carob powder in a high‐protein snack without substantially compromising the product's organoleptic properties. Future research could investigate the consumer acceptability of the product.

Implementation of an app-based time-temperature-indicator system for the real-time shelf life prediction in a pork sausage supply chain

Time-temperature-indicators (TTIs) combined with predictive modeling are helpful tools for avoiding the increasing amount of food waste and the associated waste of resources along the food supply chain. Successful implementation of these systems in practice is still absent due to missing digital technologies for real-time shelf life prediction. This study aimed to validate a novel app system developed for the digital read-out of OnVu™ TTIs and the shelf life prediction of perishable products along the raw pork sausage supply chain. Therefore, a kinetic shelf life model of raw pork sausage was developed based on microbial parameters. A dynamic TTI model was developed based on app-measured TTI data and validated on a laboratory scale to prepare for the pilot study. In the pilot study, the shelf life prediction of TTIs based on app measurements was validated under practical conditions. Results showed that the spoilage kinetics of raw pork sausage could, in general, be reflected by the OnVu™ TTI kinetics based on the app's color measurements. The pilot study showed that predicted and measured TTI color values by the app were in good agreement with accuracy factors of 1.02–1.03; however, slight differences in shelf lives revealed that the prediction model must be further improved by integrating more data. Although variances in the hourly range could be seen between the predicted shelf life based on TTI app measurements and the real shelf life of raw pork sausage, the study serves as a proof of concept for the general useability of the app for shelf life prediction because it showed that TTI and product kinetics were highly comparable. Further technical adjustments to the app and the adaptation of the charging time may further improve the shelf life prediction by the app along the raw pork sausage supply chain.

Fusion of visible and fluorescence imaging through deep neural network for color value prediction of pelletized red peppers.

A non-destructive method for determining the color value of pelletized red peppers is crucial for pepper processing factories. This study aimed to investigate the potentiality of visible and fluorescence images for the determination of color value of pelletized red pepper. The imaging problem, caused by the cylindrical shape and irregular cross-sectional features of the pelletized red peppers, was reduced through the extraction of an approximate plane region. To integrate the information in the visible and fluorescence images, a baseline convolutional neural network (CNN) architecture was designed and low level, middle level, and high level fusion models (denoted as LL-CNN, ML-CNN, and HL-CNN, respectively) were developed upon the baseline CNN. The effects of input image size and color space were examined. According to the training result, CNN fusion models were developed using visible image in L*a*b* color space and fluorescence image in RGB color space using 56×56 input image size. Among the three types of CNN fusion models, the HL-CNN obtained the best performance, resulting in Rv 2 of 0.828 and RMSEV of 0.351. This study suggests that the fusion of visible and fluorescence image through CNN is a practical approach to save testing time and replace traditional destructive method. The low cost and compact structure of the imaging systems can maintain the commercial appeal of pepper industry.

Reed Dyeing from Color Plants in Khao Phluang Forest and Neighborhood of Chai Badan Phiphat College, Chai Badan District, Lopburi Province

This research investigated 1) a dyeing method for reeds, and 2) types of color plants found in Khao Phluang Forest, Chai Badan District, Lopburi Province, and mordants affecting shade (CIEL*a*b*) and color fastness. The tool for color measurement was a Chroma meter: Konica Minolta CR – 400. The measurements of color were performed after airing; then the dyed reed was washed with distilled water. Next, it was aerated for seven days before the remeasurements of the color values. The reed dyeing process involved soaking the reed in warm water for an hour, followed by soaking it in a mixture of alum, sodium bicarbonate, and lukewarm water for 30 minutes. After aeration, the reed was boiled in the dyeing water for 20 minutes. Color measurements revealed that reeds dyed with turmeric and neem barks, and neem leaves resulted in shades of yellow, red, and brown, respectively. The reed dyed with turmeric, using tamarind juice as the mordant, exhibited the strongest color (CIEL*a*b* = 48.68, 15.01, 41.56). Meanwhile, reeds dyed with neem barks appeared in a shade of red. The use of neem leaves as the dyeing plant did not yield any significant difference from the undyed reed at a significance level of .05.

INVESTIGATION OF CONVENTIONAL AND MICROWAVE COMBINED ROASTING EFFECT ON THE PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF SUNFLOWER SEED

In this study, conventional, microwave, and also a combination of these two methods were applied to compare the quality properties of sunflower seeds. Alternative to conventional roasting at 160°C, microwave roasting at two different powers (300W and 600W) and also microwave with conventional roasting treatment (300 W+160°C, 600 W+160°C) were applied to raw sunflower seeds during 5 and 10 min. for each group. The moisture content of roasted seeds was found to be lower than 6%. The results show that the highest protein and fat content were found in the group of combined methods as 21.09±6.64 and 40.55±0.345% respectively. Additionally, the color values were found to be higher, and hardness and sensory characteristics were protected better after roasting compared to the control (unroasted) group. Roasting of microwave at 600W power for 5 min at 160°C was found to be advantageous for the roasting process of sunflower seed via these properties.

Duration, day, and hour postmortem influence the color of farmed Atlantic salmon: Insights into phenotypic measurements

Fillet color of Atlantic salmon plays a large role in consumer purchasing decisions; however, color can be influenced by a variety of factors, including diet and genetics. In a breeding program, selection for color fillets relies on accurate measurements taken during harvest evaluations. The harvest of fish can take place over several days to several weeks, with a large variation in the amount of time taken to process a single fish which could impact the recorded value of fillet color, ultimately affecting estimated breeding values (EBVs) for genetic selection. Therefore, we evaluated the impact of the 1) day of harvest, 2) hour of the day, and 3) duration between entering the processing facility and having color assessed (using SalmoFan and Minolta Chroma Meter, i.e., redness or a*, yellowness or b*, and lightness or L*) on the recorded fillet color of North American Atlantic salmon (Salmo salar) and on the EBVs. A total of 10,380 animals with color measurements were included from eight year classes (2011 to 2019). The color measurements (Minolta Chroma Meter and SalmoFan) took place over an average of three days. The phenotypes of animals were fitted with linear animal mixed models in ASReml-R to determine the magnitude of time related effects on color traits, of which there was a significant impact on color depending on duration, as well as the day measurements were taken (p-value <0.05). Generally, longer harvest days, as the duration to process fish increased, the L* also increased, however, the opposite was observed for shorter harvest days. There was also a significant effect of hour of the day on SalmoFan scores in some year classes (up to a − 1.75 score difference over a 24-h period), where as the hour increased, lower SalmoFan measurements were perceived, possibly due to eye fatigue or other human-operator biases. There were moderate to high heritabilities ranging from 0.298 (L* in the 2018 year class) to 0.864 (a* in the 2014 year class). When days of harvest, hour of the day and the duration were not accounted for in the models, heritabilities for color measurements were generally lower than the models with these time effects. The L* and SalmoFan showed the largest changes in most year classes. The EBVs of color measurements for each individual changed between models where these fixed time effects were included or not, indicating that these effects have the potential to bias breeding decisions. Therefore, it will be essential to consider the duration, day, and hour of measurement when evaluating the phenotypes of individuals for unbiased breeding decisions.

Growth Performance, Nutrient Digestibility, Carcass Characteristics and Organoleptic Properties of Broiler Chicken Fed Cocoa Bean Shell

The high cost of conventional feed ingredients has forced poultry farmers to concentrate on more accessible and reasonably priced alternative feed sources having considerable nutritional potential. One of these alternative feed sources is cocoa bean shell (CBS), which is widely available, inexpensive, and nutritious. There is limited research on the application of fermentation of bovine rumen filtrate on CBS in poultry production. A feeding trial for 56 days was conducted to investigate the dietary effect of rumen filtrate fermented cocoa bean shell (RFCBS) as partial replacement for maize on the performance of broiler chickens. Fresh cocoa bean shell was mixed with rumen filtrate obtained at ratio 1:1, fermented for 24 hours and then dried. The dried fermented cocoa bean shell (FCBS) was incorporated into the experimental diets at varying levels; 0, 5, 10, 15 and 20% respectively to formulate five experimental diets. Ross 308 broiler chicks (n=150) were randomly allotted into five treatments groups of thirty (30) birds per treatment and three replicates containing ten birds each in a completely randomized design (CRD). Data on performance indices, hematological, nutrient digestibility, carcass characteristics and sensory evaluation collected during the experiment were subjected to ANOVA at α = 0.05. Results revealed that fermentation method employed had significant influence (P&lt;0.05) on the chemical composition of cocoa bean shell used in this study. The crude protein (CBS: 8.18% – FCBS: 5.10%), ash (CBS: 10.40% - FCBS: 9.08%), nitrogen free extract (CBS: 57.64% - FCBS: 57.07%) content of the cocoa bean shell reduced after being fermented but increased its crude fibre content from 10.27% to 15.26%. It also helped to improve the phytochemical constituents of CBS. Dietary supplementation up to 10 % FCBS had comparable weight gain, feed intake and the best feed conversion ratio. Birds fed 10% FCBS based diet had improved (P&lt;0.05) nutrient digestibility values when compared with other diets. Birds on 0 (2088.89g/b), 5 (2044.44g/b) and 10 (1944.44g/b) % FCBS had similar dressed weight but recorded significantly the highest value. Birds fed 10% FCBS based diet recorded the highest tenderness (8.33), juiciness (8.37), flavour (8.43), colour (8.30), aroma (8.37) and taste (8.00) values. Results indicated that the cost of the feed per kg (#2178.92 - 2229.23) decreased across the dietary treatments as the FCBS increased. It is concluded that FCBS can be incorporated up to 10 % in broiler chickens’ diet for better output in terms of weight gain, feed intake, feed conversion ratio, carcass trait sensory evaluation and better health status of the birds.

POTENTIAL USES OF DRIED APRICOT PULP IN OBTAINING FUNCTIONAL PRODUCTS

In this study, apricot pulp samples dried by hot air, microwave and microwave-hot air combination methods were ground into powder. By analyzing certain parameters of the obtained apricot pulp powder samples (total phenolic content, antioxidant capacity and color values), the apricot pulp powder obtained by the drying method (300 W-60ºC) determined by prioritizing the functional properties in yogurt and bread production, was used in 5 different ratios (10%, 20%, 30%, 40% and 50%).

Physical properties, nutritional profile, and consumer acceptability of gluten-free breakfast flakes from cassava flour

Driven by the increasing demand for gluten-free and affordable breakfast options, this study investigated the potential of cassava flour, as a primary ingredient and gluten-free alternative, for producing extruded breakfast flakes. Cassava flakes were prepared using a twin-screw extruder at a constant screw speed of 35 rpm, constant cutter speed of 21.2 rpm and barrel temperatures of 81 °C, 93 °C, and 89 °C in the first, second, and third zones, respectively. The physical properties, nutritional profile, and consumer acceptability of the cassava flakes were compared to a commercially available breakfast cereal. Cassava flakes exhibited significantly different (p < 0.05) physical properties. They had a higher WSI (57.6 %) but lower values of bulk density (0.3 g/cm3), WAI (2.3 g g-1), and color value (yellow orange ±1.73). Cassava flakes had lower fat (0.3 %), protein (6.6 %), and dietary fiber (1.8 %) compared to the commercial product, except for ash (2.3 %), moisture (6.0 %), carbohydrates (89.0 %), and energy (384.7 Kcal/100 g). Despite these differences, cassava flakes met the UNBS requirements for breakfast cereals. Additionally, the cassava flakes’ nutritional adequacy for school going children and adolescents was assessed by determining their %contribution to RDA per serving (30 g cassava flakes + 100 g milk). Their contribution to the RDAs of school going children was minimal with only the contribution of carbohydrates for all age groups and the contribution of protein for 4–8 years aged children meeting recommendations due to the low protein, fat and fiber content. It is, therefore, important to consider reformulation of the cassava flakes and incorporation of other ingredients to improve their protein, fiber, and energy content. Overall, cassava flakes were acceptable with good functionality, but the acceptability can further be enhanced through optimization of the sensory and nutritional qualities.

The use of partially slatted floor designs as an alternative to littered systems in broiler chickens. I. The effects on the performance, slaughter and carcass traits.

In this study, the effects of fully littered, slatted and their varying combinations on growth, performance, carcass and meat quality characteristics in broiler chickens were investigated. In the experiment, five treatment groups were formed as fully littered (FL), fully slatted (FS), 1/3 littered + 2/3 slatted (2/3 SF), 1/2 littered + 1/2 slatted (1/2SF), 2/3 littered + 1/3 slatted (1/3 SF). Each treatment group included 5 replicates (24 chicks in each) and a total of 600 male-female mixed fast growing broiler chicks (Ross-308) were used during 6 weeks. Weekly body weight (BW, g), feed intake (FI, g), feed conversion ratio (FCR, g.feed intake/g.weight gain), livability (%) and EPEF (European Production Efficiency Factor) were determined as performance characteristics. Carcass yield (CY, %), and the percentages of abdominal fat (AFP, %), edible internal organs (EIOP, %), gizzard (GP, %), breast (BRP, %) and thigh (TP, %) meat were the carcass characteristics. Meat quality measured by pH and color (L*: lightness, a*: redness, b*: yellowness) of breast and thigh meat, and occurrence of white striping and hemorrhaging in breast meat. The weekly BW differences among the floor treatments were significant (P < 0.01), and 1/3SF broilers were the heaviest at slaughter age (3311.6g). The 6-week FCR in FS broilers was significantly worse than the others (1.471), but FI, livability and EPEF were similar among treatments. AFP tended to be higher in FL birds (P = 0.066), while CY, EIOP, GP, BRP and TP did not differ between groups. Breast pH was similar between treatments, with 1/2SF showing the highest (6.34) and FL the lowest (6.24) breast pH (P < 0.01). The partially slatted systems caused lighter, redder and yellower color values in breast meat (P < 0.01) than the fully littered or slatted systems, but did not change the color of the thigh meat. White striping and hemorrhaging in breast meat were not affected by the floor treatments. This study suggests that the use of partially slatted systems in broiler chickens improves meat color without compromising performance traits (body weight, feed efficiency, EPEF), litter moisture and slaughter traits and these systems could be an alternative to fully littered systems.