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Smith, Ashley, James Kasper, Ara Thirteen, Noelle Anastasio, and Jonathan Hommel. "Binge-Type Eating in Rats is Facilitated by Neuromedin U Receptor 2 in the Nucleus Accumbens and Ventral Tegmental Area." Nutrients 11, no. 2 (February 2, 2019): 327. http://dx.doi.org/10.3390/nu11020327.
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Binge-eating disorder (BED) is the most common eating disorder, characterized by rapid, recurrent overconsumption of highly palatable food in a short time frame. BED shares an overlapping behavioral phenotype with obesity, which is also linked to the overconsumption of highly palatable foods. The reinforcing properties of highly palatable foods are mediated by the nucleus accumbens (NAc) and the ventral tegmental area (VTA), which have been implicated in the overconsumption behavior observed in BED and obesity. A potential regulator of binge-type eating behavior is the G protein-coupled receptor neuromedin U receptor 2 (NMUR2). Previous research demonstrated that NMUR2 knockdown potentiates binge-type consumption of high-fat food. We correlated binge-type consumption across a spectrum of fat and carbohydrate mixtures with synaptosomal NMUR2 protein expression in the NAc and VTA of rats. Synaptosomal NMUR2 protein in the NAc demonstrated a strong positive correlation with binge intake of a “lower”-fat (higher carbohydrate) mixture, whereas synaptosomal NMUR2 protein in the VTA demonstrated a strong negative correlation with binge intake of an “extreme” high-fat (0% carbohydrate) mixture. Taken together, these data suggest that NMUR2 may differentially regulate binge-type eating within the NAc and the VTA.
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Bochkarev, Sergiy, Anna Belinska, Oleksandra Varankina, Valeriya Ananieva, Igor Petik, Andrii Koshyl, Olha Yevstifieieva, and Kateryna Rudnieva. "RESEARCH OF QUALITY INDICATORS OF PROTEIN-FAT MIXTURE FROM FLAX AND SESAME SEEDS FOR NUTRITION OF ATHLETES." EUREKA: Life Sciences 5 (September 17, 2019): 64–69. http://dx.doi.org/10.21303/2504-5695.2019.001001.
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The aim of the research is to determine the microbiological stability of a protein-fat mixture of flax and sesame seeds that allows to correct its storage life. A protein-fat mixture has a high content of irreplaceable amino acids ВСАА and polyunsaturated fatty acids of w-3group, so it may be positioned as a component of nutrition for athletes. Flax and sesame seeds, cultivated in Ukraine, were used as research materials. The product was created, based on comminuted flax and sesame seeds in ratio 1:1. There were determined organoleptic (outlook, taste, smell, color) and physical-chemical (mass share of moisture, ash, protein, fat, acidic, peroxide, anisidine number) parameters of the product. There was determined the microbiological stability of the protein-fat mixture of the increased food value for athletes nutrition after 6 months. It has been proved, that as opposite to the control sample, the protein-fat mixture of the developed composition manifests its microbiological stability by the following parameters: content of mesophilic aerobic and facultative anaerobic microorganisms, molds, yeast, bacteria of the colon bacillus group and pathogenic microorganisms. The control sample that is comminuted flax seeds doesn’t manifest at the end of the storage term any correspondence of microbiological parameters by the content of mesophilic aerobic and facultative anaerobic microorganisms, molds, and bacteria of the colon bacillus group. This regularity is explained by the presence of lignans, sesamol and sesamoline, with preservative properties in the developed product. The obtained data may be used for reasoning recipes of products, based on the protein-fat mixture and correction of the food supplements ratio in them.
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Ladyka, V., M. Samilyk, L. Ladyka, A. Helikh, and N. Bolgova. "A2 milk as an alternative to goat milk in yoghurt production." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 94 (October 28, 2020): 18–22. http://dx.doi.org/10.32718/nvlvet-f9404.
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The article discusses and analyzes the prospects for the use of cow’s milk A2 as an alternative to goat milk in the production of yoghurt. It has been analyzed that goat’s milk is less allergenic than cow’s milk. The genotype of A1 and A2 milk samples was determined using molecular biological analysis of allele recognition by polymerase chain reaction (PCR) in real time. The organoleptic characteristics of yoghurts made from cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes were studied and presented in the work in the form of a profile analysis using the significance coefficients of each individual descriptor (color, smell, taste, appearance and consistency). The physicochemical parameters (protein and fat content) of yoghurts made from cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes were determined. High fat and protein content was found in sample № 3 made from goat milk. The protein content is 3.99 g per 100 g of product, fat – 4.1 g per 100 g of product. Sample No. 2 is made from A2 cow’s milk contains 0.5 g per 100 g of product less protein and 0.6 g per 100 g of product less fat than sample No. 1 made from A1 cow milk. The best result in terms of protein and fat content in the sample of yogurt № 4, made from a mixture of cow and goat milk. This paper presents a comparative analysis of the energy value of yoghurts based on cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes. It should be noted that the highest numerical values of the level of balance in terms of organoleptic indicators and energy value were obtained by samples of yoghurts made from a mixture of cow’s A2 milk and goat’s milk. Studies have shown that yoghurts made from a mixture of goat and cow milk meet the requirements of the standard.
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Shuvarikov, A. S., O. N. Pastukh, E. V. Zhukova, and P. A. Korenevskaya. "Development of formulation for soft cheese based on milk from animals of different species." IOP Conference Series: Earth and Environmental Science 954, no. 1 (January 1, 2022): 012070. http://dx.doi.org/10.1088/1755-1315/954/1/012070.
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Abstract One of the core branches of the Russian farming industry is the dairy industry. Cheese has always ranked first in nutritional profile and calorie count. It is high in fat, protein, minerals and vitamins. All these components are in balanced proportions and are easily absorbed by the human body. In Russia, the most consumed is cow cheese; goat cheese is also gaining popularity; in the Caucasus – goat and sheep milk cheese. Cheese made from milk of different agricultural animals each has its own quality indicators. Hence, the paper provides data on using various types of milk – cow, goat, sheep and mixtures – to produce cheese. The paper describes the objects and methods of research, the results of research experience, benchmarking and evaluation of finished cheese, physical and chemical properties and sensory characteristics. The highest content of fat, SNF and protein was found to be present in goat milk. In cheese production, bryndza cheese made from sheep milk was distinguished by a large yield, cheese from a mixture of goat and sheep milk – by the highest fat content, and sheep cheese – by protein. Taste tests concluded that consumers preferred goat cheese. Cow and sheep cheese ranked low. The maximum number of points was given to bryndza cheese made from a mixture of goat and sheep milk.
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Achadu, G. O., F. O. I. Anugwu, and F. G. Kaankuka. "The Replacement Value of Brewers Yeast Slurry-Maize Offal Mixture for Full fat Soybeans and Maize in the Diets of Pigs." Nigerian Journal of Animal Production 37, no. 1 (January 10, 2021): 50–60. http://dx.doi.org/10.51791/njap.v37i1.643.
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Sixteen crossbred pigs (Large Whie x Landrace x Hamoshire) were used in two feeding trials to evaluate the replacement value of brewers yeast slurry-maize offal mixture (BYS-MO) for full fat soybean (FFSB) and maize in the diets of pigs, and in addition to determine carcass characteristics in experiment 2. In experiment 1 four isocaloric (3250 Kcal/kg) and isonitrogenous (18% crude protein maize - full - fat soybean based diets containing 0, 22.75, 40 and 59.15% of a 1.5: 1 (weight/weight) mixture of BYS_MO were fed ad libitum for 30 days. Parameters concluded included daily feed intake, daily weight gain, feed to gain ratio, protein efficiency ratio, cost per kg weight gain, linear and jointed carcass parameters and weights of internal organs. Due to the high protein content (44.3% of CP) of BYS, the BYS_MO mixture gave a product whose protein content of 34.3% was close to that of FFSB (36.4% CP). There were no significant differences (P>0.05) among treatments in all the parameters measured. However, the cost of feed was lower for the diets containing BYS-MO than the control diets in both experiments, thereby reducing the cost per kg weight gain from #129.20 to #96.20, #84.00 and #43.50 respectively for diets i, ii, iii and iv in experiment 1 and from #133.37 to #116.38, #109.77 and #108.06 respectively for diets i, ii, iii and iv in experiment 2. The 1.5:1 (weight/weight) brewers yeast slurry-maize offal mixtutre can replace up to 40 to 59% of maize and full fat soybeans in diets for weaner-grower pigs and finishing pigs withoutv any adverse effects on performance and carcass quality.
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Timová, Ivana, Eva Straková, Lucie Všetičková, and Pavel Suchý. "Impact of feeding mixture containing lupin meal on improvement of polyunsaturated fatty acids in egg yolk." Czech Journal of Animal Science 65, No. 8 (August 30, 2020): 311–21. http://dx.doi.org/10.17221/87/2020-cjas.
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The aim of the experiment was to determine how the content of lupin meal in the diet for commercial laying hens would affect the quality of fat in the egg yolk. A total of 210 Isa Brown laying hens was divided into three groups: the control group C (fed a mixture containing only soybean meal as a source of protein) and two experimental groups: EN 50% (fed a mixture containing 50% of soybean meal and 50% of white lupin seed meal, Zulika variety) and EN 100% (fed a mixture containing only white lupin seed meal as a source of protein). The results of the experiment using lupin seed meal in the feed mixture as a 50% and 100% replacement of extracted soybean meal confirmed the positive effect of lupin-based diets on egg yolk fat composition. Although the diets did not affect the fat content of the egg yolk, some other changes in the quality of the egg yolk were demonstrated during laying. These changes in egg yolk fat were characterized by a decrease (P ≤ 0.05) of saturated fatty acids (SFA), an increase (P ≤ 0.05) of monounsaturated fatty acids (MUFA), but only in some of them (C17:1 – heptadecenoic acid; C20:1n9 – eicosenoic acid and C22:1n9 – erucic acid) and, what is important, by a significant (P ≤ 0.05) increase of polyunsaturated fatty acids (PUFA) from the n-6 group (C18:2n6 – linoleic acid and C20:2n-6 – eicosadienoic acid) and n-3 group (C18:3n3 – α-linolenic acid; C20:5n3 – eicosapentaenoid acid and C22:5n3 – docosapentaenoic acid). From these results it is evident that using lupin meal in the feed mixtures for commercial laying hens increases the nutritional value and health benefit of the egg through the improvement of the levels of saturated and unsaturated fatty acids.
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Saavedra Isusi, Gabriela Itziar, Domenica Paz Puga, and Ulrike Sabine van der Schaaf. "Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent—Soy Protein vs. Pectin Microgels—On Gel Microstructure, Rheology and Tribology." Foods 11, no. 3 (January 22, 2022): 294. http://dx.doi.org/10.3390/foods11030294.
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Soy-based yoghurt alternatives are nowadays preferred by consumers. However, they are often perceived as too firm or too soft, sandy, or fibrous. In order to improve this, fibres, especially as in form of microgel particles (MGP), and fats are added to the soy matrix to create a creamy mouthfeel. Both fat and pectin-based MGP can interact with each other and with the protein matrix, creating different microstructures. This can influence the rheological and tribological properties of plant-based protein gels. This works focuses on the effect droplet stabilisation (coconut oil) on the rheological and tribological behaviour of the fermented stirred soy protein gels. For this, fat droplets were stabilised with MGP, SPI, or a mixture of both. Whilst the rheological behaviour remained unchanged for all investigated samples, the tribology of the samples depended on the emulsifier used. The addition of fat decreased the traction coefficient compared to the reference samples without fat. Even though all samples had the same fat content and identical droplet sizes, differences were observed in their lubricating properties. Droplets stabilised solely with SPI presented the best lubricating properties, as indicated by the lowest traction coefficient. Samples stabilised with MGP (or in mixture with SPI) caused higher friction.
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Santoso, U., Y. Fenita, and Kususiyah Kususiyah. "Effect of vitamin E supplementation to diet containing herbal mixture on performance and carcass quality of broiler chickens." Jurnal Sain Peternakan Indonesia 16, no. 1 (March 27, 2021): 34–40. http://dx.doi.org/10.31186/jspi.id.16.1.34-40.
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The present study was conducted to evaluate the effect of vitamin E supplementation to diet containing herbal mixture on performance, meat quality, hematological status and fat deposition of broiler chickens. Eighty 15-day-old female broilers were distributed into 2 treatment groups with 4 replications (10 female broilers of each replication) as follows. Feed with FSBL plus 1 g of turmeric and 2 g garlic (P1) and Feed of P1 plus vitamin E (P2). Vitamin E supplementation had no effect on performance, carcass weight, meat bone ratio, drip loss and cooking loss, gizzard, spleen, proventriculus, gallbladder, heart, caecum, intestine, fat depot in abdomen, sartorial, neck, heart, proventriculus, and liver as expressed by fatty liver score, blood triglyceride, cholesterol, LDL and HDL concentrations, moisture, and fat and ash contents of meats. However, it reduced liver weight, toxicity score, gizzard fat depot and meat protein. In conclusion, vitamin E supplementation to diet containg herbal mixture reduced meat protein, toxicity score, and gizzard fat depot.
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Makanjuola, Akinremi Solomon, Justina Yetunde Talabi, and Evaezi Veronique Egbagbara. "A mixture design approach to developing a cereal-based complementary meal for better nutritional quality." African Journal of Food, Agriculture, Nutrition and Development 21, no. 9 (October 29, 2021): 18748–66. http://dx.doi.org/10.18697/ajfand.104.19955.
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Adequate nutrition is imperative during infancy and childhood because a short period of malnutrition could have a long-term effect on growth, development and health in the adult life. A mixture design approach was deployed to optimize the composition of a complementary food produced from available food ingredients – for better nutritional quality. A complementary meal was formulated from a mix of yellow maize, sorghum, millet, soybean, groundnut, crayfish and fish. The complementary food was analyzed for nutritional composition and anti-nutritional factors alongside traditional ogi (a fermented maize porridge popularly used as food for children) and another commercially available baby food. Quadratic models were able to explain the moisture and protein content of the complementary food with a R2 of 0.8177 and 0.7284, respectively. Special cubic models were able to explain the ash, fat and crude fibre content of the complementary food with R2 of 0.9022, 0.8352, and 0.8228, respectively. Multi-response optimization was deployed to obtain an optimised complementary meal. The multi-response optimization was set to minimize moisture while it maximized the ash, protein, crude fibre, and fat of the flour blend. The optimized complementary meal had higher ash, fat, fibre and protein content compared to ogi. A 100 g portion of the complementary meal contained 20.26 g crude protein, 8.13 g fat, 55.75 g carbohydrates and yielded up to 377.21 kcal of energy while a 100 g portion of the ogi contained 5.71 g crude protein, 1.04 g fat, 83.86 g carbohydrates and energy yield of 367.64 kcal. The mineral contents of the optimized blend per 100 g portion included potassium (406.10 mg), calcium (50.80 mg), iron (1.04 mg), and zinc (7.53 mg). The optimised complementary meal also had higher protein, ash, crude fibre and fat when compared to the commercially available baby food. Compared to ogi, utilization of this complementary meal for children could offer affordable food with adequate nutrients.
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Petridis, D., A. Zotos, B. Skapetas, and V. A. Bampidis. "The Effect of Buffalo Meat on Composition, Instrumental and Sensory Characteristics of Traditional Greek Sausages." Journal of Food Research 4, no. 3 (February 10, 2015): 26. http://dx.doi.org/10.5539/jfr.v4n3p26.
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<p>Five (5) mixtures of buffalo / pork meat (70/0, 52.5/17.5, 35/35, 17.5/52.5 and 0/70), maintaining stable the amount of pork backfat, were prepared and analyzed for their chemical composition, fatty acids profile, instrumental parameters and sensory attributes. The results of the study showed that the addition of buffalo meat produced sausages with higher protein and less fat content. A slight decrease in ?6/?3 ratio was observed and an increase in CLA fatty acids. Principal Component Analysis revealed that the lower fat content in the sausages the higher the levels of CLA18:10trans 12cis and CLA18:9cis 11trans, whereas, SFA is abundant at the highest fat levels. Redness and hardness instrumentally increased in the sausages with the addition of buffalo meat, while juiciness decreased, probably due to the decreased lipid content. The mixture with the ratio of 52.5/17.5 buffalo/pork positively maximized sensorial consistency, elasticity and cohesiveness of the traditional sausages, while the addition of 70.0/0.0 mixture, hardness and redness.</p>
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Lee, Kyu-Ho, J. M. Olomu, and Jeong S. Sim. "Live performance, carcass yield, protein and energy retention of broiler chickens fed canola and flax full-fat seeds and the restored mixtures of meal and oil." Canadian Journal of Animal Science 71, no. 3 (September 1, 1991): 897–903. http://dx.doi.org/10.4141/cjas91-105.
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Two experiments were conducted to assess the use, in broiler diets, of full-fat canola and flax seed or their restored mixtures of seed meals and oils. The first experiment compared raw and heated full-fat canola and flax seeds, and mixtures of the meals with the corresponding oils or animal tallow (ratios of 6:4, respectively), each added at 10% to the diet. The second experiment evaluated the raw full-fat seeds or mixtures of the meals with canola oil or animal tallow, added at 10 and 20% to the diets. Each experiment lasted 6 wk. Heat treatment did not significantly affect performance (P > 0.05). Dry matter and protein retention, and bird mortality were not influenced by dietary treatments. Diets containing 10 or 20% full-fat canola or canola meal plus oil mixtures resulted in similar body weight, feed conversion and carcass yield as the soybean meal control diet. In the first experiment, the inclusion of full-fat flaxseed depressed body weight, feed conversion and dietary metabolizable energy (ME) while the flax meal plus flax oil containing diets gave responses similar to the canola meal diets. In exp. 2, increasing the level of flax seed or flax meal plus oil mixture to 20% further depressed body weight and feed conversion. The ME and feed conversion efficiency of birds fed the full-fat seed containing diets were less than those obtained from birds fed the meal plus oil diets, but only significantly so for the flax diets. The type of fat fed with the meal had no effects on the responses of the birds. Key words: Chickens, canola, flax, heating, carcass yield, protein retention, metabolizable energy
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Aminlari, M., R. Ramezani, and M. H. Khalili. "Production of Protein-Coated Low-Fat Potato Chips." Food Science and Technology International 11, no. 3 (June 2005): 177–81. http://dx.doi.org/10.1177/1082013205054785.
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The purpose of this study was to prepare protein-coated potato chips and evaluate type of proteins and storage time on the quality of final product. Potato slices were prepared, blanched, immersed in solutions of sodium caseinate, whey proteins concentrate (WPC), or egg white and deep-fried in a mixture of corn oil and commercial hydrogenated oil. Chips were packed and stored for different times. The results showed that sodium bisulphite in blanching solution improved binding of proteins to potato slices. Protein coating resulted in significantly lower oil uptake of potato chips. Coating potato chips with sodium caseinate, WPC and egg white proteins resulted in 14, 5 and 12% reduction in oil uptake, respectively. Water retention and protein content significantly increased in protein-coated chips. Peroxide values increased with storage time in all samples. Protein-coated chips had a decrease in peroxide value between 30 to 50%. Sensory evaluation of chips showed that at all storage time intervals, flavour of sodium caseinate-coated chips were more acceptable than non-coated, WPC or egg white protein-coated chips.
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Yan, Sisi, Sha Liu, Jianyu Qu, Xiaowen Li, Jiahao Hu, Linyu Zhang, Xiangyan Liu, et al. "A Lard and Soybean Oil Mixture Alleviates Low-Fat–High-Carbohydrate Diet-Induced Nonalcoholic Fatty Liver Disease in Mice." Nutrients 14, no. 3 (January 27, 2022): 560. http://dx.doi.org/10.3390/nu14030560.
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Dietary habit is highly related to nonalcoholic fatty liver disease (NAFLD). Low-fat–high-carbohydrate (LFHC) diets could induce lean NAFLD in Asians. Previously, we found that a lard and soybean oil mixture reduced fat accumulation with a medium-fat diet; therefore, in this study, we evaluated the effect of a lard and soybean oil mixture (LFHC diet) on NAFLD and its underlying mechanisms. Mice in groups were fed with lard, soybean oil, or a lard and soybean oil mixture—an LFHC diet—separately. Our results showed that mixed oil significantly inhibited serum triglyceride, liver triglyceride, serum free fatty acids (FFAs), and liver FFAs compared with soybean oil or lard, and we found fewer inflammatory cells in mice fed with mixed oil. RNA-seq results indicate that mixed oil reduced FFAs transportation into the liver via decreasing liver fatty acid-binding protein 2 expression, inhibited oxidative phosphorylation via tumor necrosis factor receptor superfamily member 6 downregulation, and alleviated inflammation via downregulating inflammatory cytokine. The liquid chromatography–mass spectrometry results showed that the mixed oil promoted bile acid conjugated with taurine and glycine, thus activating G-protein-coupled bile acid receptor 1 for improved lipids metabolism. In conclusion, the lard and soybean oil mixture alleviated NAFLD.
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Santoso, U., Y. Fenita, and K. Kususiyah. "The usefulness of fermented katuk (Sauropus androgynus) plus bay leaves to modify fat accumulation, cholesterol and chemical composition of broiler meat." Journal of the Indonesian Tropical Animal Agriculture 44, no. 1 (March 21, 2019): 84. http://dx.doi.org/10.14710/jitaa.44.1.84-95.
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The usefulness of the addition of fermented herbs (katuk/Sauropus androgynusplus bay leaves) onfat accumulation, and chemical, amino acids and fatty acids composition ofbroiler meats was investigated.At 15 days of age, 280female broilers were divided into seven treatments, as follows:T0) the control;T1) broilers were given a ration with 2.5% fermented katuk plus bay leaf mixture formula 1;T2) broilerswere givena ration with 2.5% fermented katuk plus bay leaf mixture formula 2;T3) broilerswere givena ration with2.5% fermented katuk plus bay leaf mixture formula 3;T4) broilers were given a rationswith 5% fermented katuk plus bay leaf mixture formula 1;T5) broilers were givena ration with 5% fermented katuk plus bay leaf mixture formula 2;T6) broilers were givena ration with 5% fermented katuk plus bay leaf mixture formula 3. The results of this study showed that the administration of fermented herbs to the ration significantly reduced abdominal fat, gizzard fat, total fat deposition, meat fat, and cholesterol contents. Their inclusions changed calcium, iron, moisture, serine, threonine, arginine, valine, lysine, methionine, myristic acid, pentadecanoic acid, palmitic acid, oleic acid, linolenic acid, cis-11,14-eicosadienoic acid, cis-5,8,11,14,17-eicosapentaenoic acid, and n-3 unsaturated fatty acids of female broiler meats. It can be concluded that administration of fermented herbs formula 2 at5% levels producedchicken meat with lowerfat and cholesterol levels, but higher protein, minerals and n-3 unsaturated fatty acidslevels.
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Bochkarev, Sergiy, Oleksandra Varankina, Iryna Bielykh, Serhii Samoilenko, and Oksana Zviahintseva. "Correction of technological characteristics of protein-fat mixture by expanding the component composition." Technology audit and production reserves 5, no. 3(43) (May 17, 2018): 33–36. http://dx.doi.org/10.15587/2312-8372.2018.146122.
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López-Martínez, Araceli, Virginia Azuara-Pugliese, Armando Sánchez-Macias, Gloria Sosa-Mendoza, Elena Dibildox-Alvarado, and Alicia Grajales-Lagunes. "High protein and low-fat chips (snack) made out of a legume mixture." CyTA - Journal of Food 17, no. 1 (January 1, 2019): 661–68. http://dx.doi.org/10.1080/19476337.2019.1617353.
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Nwagu, F. O., and G. T. Iyeghe-Erakpotobor. "Energy partitioning for growth by rabbits fed groundnut and stylo santhes forages supplemented with concentrate." Nigerian Journal of Animal Production 40, no. 1 (December 28, 2020): 37–47. http://dx.doi.org/10.51791/njap.v40i1.619.
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Forty eight crossbred (California X New Zealand White) rabbits were used to evaluate energy partitioning of rabbits fed forages supplemented with concentrate. The rabbits were randomly allocated to three treatments consisting of sole Stylosanthes hamata (stylo),sole Arachis hypogea (groundnut) haulms and 50:50 mixture of both forages (mixed), and four class groups: weaners, 6-8 weeks old (0.79kg), growers, 11-12 weeks old (1.15kg), pubertal, 15-16 weeks old (1.36kg) and adult, >16 weeks old (1.55kg) in a completely randomized design (3 x 4 factorial experiment). The rabbits were individually housed and offered 150g forage and 50g concentrate diet in separate feeders at 08.00hr. Feeding sole or mixed forages did not significantly affect daily gain or body composition of rabbits. DE intake, DE retention as protein, fat and growth, DE requirement for maintenance, protein synthesis, fat synthesis and for growth were similar for sole and mixed forages. Efficiency of utilization of DE for growth was significantly higher for mixed forage than sole stylo and ranged between 0.41-0.43. DE intake was similar for all classes of rabbits. Weaners had significantly higher retained energy as protein, fat and growth, DE requirement for protein and fat synthesis and for growth and efficiency of DE utilization for growth than growing, pubertal and adult rabbits. Efficiency of DE utilization for growth ranged between 0.39-0.47. Retained energy as protein, fat and for growth were similar for weaner and grower rabbits on mixed forage but higher than for pubertal and adult rabbits. For sole stylo, weaner rabbits retained more energy as protein, fat and growth than grower, pubertal and adult rabbits while for sole groundnut haulms, weaner and pubertal rabbits retained more energy as protein, fat and growth than grower and adult rabbits. DE utilization was better for mixed than stylo. It is concluded that feeding a mixture of groundnut and stylo forages slightly increased gain and improved efficiency of DE utilization resulting in better performance of the rabbits.
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Stanislavskaya, Ekaterina B., Elena I. Melnikova, Arina R. Fedorova, Maksim M. Danyliv, and Olga A. Vasilenko. "Technology of semi-hard cheese using protein fat simulator." BIO Web of Conferences 27 (2020): 00032. http://dx.doi.org/10.1051/bioconf/20202700032.
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The annual increase in the production of protein-sensitive dairy products leads to an increase in the available amount of their by-product of production – whey. A promising direction in the implementation of its biotechnological potential is the production of a protein imitator of the fat properties – whey protein microparticulate. The aim of this work was to study the possibility of its use in the technology of semi-hard cheeses. The introduction of a fat simulator in a normalized mixture changes its composition, including the ratio of protein fractions, the ratio of fat to protein, and calcium content. With a mass fraction of microparticulate more than 10 %, a flabby clot forms, which is extremely difficult to undergo further processing to obtain elastic cheese grain. High hydration of whey proteins increases the moisture content in the cheese mass after pressing and in the ripening process. Hydrolysis of paracasein and its fractions proceeds more intensively in the cheese with fat simulator. The developed product is characterized by a higher value of the moisture content, which, together with the preservation of the protein clot particles of the simulator by the mesh structure, increases the yield of cheese.
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Iwańska, Stefania, Danuta Strusińska, and Barbara Pysera. "Effect of Rumen Protected Methionine Supplementation on Early Lactational Responses of Dairy Cows Fed a Grass Silage and Cereals Diet." Acta Veterinaria Hungarica 47, no. 2 (April 1999): 191–206. http://dx.doi.org/10.1556/004.47.1999.2.5.
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To investigate the milk production limiting potential of a diet based on grass silage (40%), hay (15%), dried sugar beet pulp (13%) and grain compound mixture (32%), 28 multiparous cows in early lactation were randomly assigned to two treatment groups: a control group and a group receiving supplementary rumen protected methionine (RPMet) treatment (12 g intestinally available methionine/ cow/day, given 1–120 days postpartum; Smartamine™; RPAN’s technology). The diet was formulated to meet the requirements for protein and net energy. RPMet supplementation had no significant effect on DMI (kg/cow/day), milk dry mass, milk lactose and milk urea contents. Responses for mean daily milk yield, mean milk fat and milk protein yields were significantly higher (P < 0.05) in cows supplied with RPMet than in controls. Mean daily milk yield, milk protein and milk fat yields increased by 2.4 kg, 108 g and 124 g, respectively. The mean daily milk protein and casein contents were increased by 1.8 g and 0.9 g and milk fat content by 1.2 g in 1 kg of milk, respectively. The results suggest that in cows fed grass silage and a grain compound mixture milk production is limited by methionine insufficiency, but milk production performance can be increased significantly by the addition of RPMet to the diet.
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Valentine, SC, and BD Bartsch. "Production and composition of milk by dairy cows fed common vetch or lupin grain as protein supplements to a silage and pasture-based diet in early lactation." Australian Journal of Experimental Agriculture 36, no. 6 (1996): 633. http://dx.doi.org/10.1071/ea9960633.
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Milk production and composition were measured for 49 days in early lactation in 40 Holstein-Friesian cows fed 8 kg/day (fresh weight) of 1:1 mixtures of either rolled barley-lupin grain (Lupinus angustifolius L. cv. Gungurru) or barley-common vetch grain (Vicia sativa L. cv. Blanche Fleur). All cows were fed 1 kg/day of a pelleted concentrate containing minerals and vitamins, and wilted perennial ryegrass-subterranean clover pasture silage was available ad libitum with restricted grazing of perennial ryegrass-subterranean clover pasture. Cows ate all of the barley-lupin grain and barley-vetch grain mixtures. Mean daily dry matter intakes of silage (kg/cow.day) were 9.9 and 9.8 for cows fed the barley-lupin grain and barley-vetch grain mixtures respectively. Estimated pasture DM intake was 3.0 kg/cow.day. Mean daily yields of milk (L), fat (kg) and protein (kg) were significantly (P<0.001) greater for cows fed the barley-lupin grain mixture (30.3, 1.30 and 0.92 respectively) than for those fed the barley-vetch grain mixture (27.7, 1.23 and 0.87 respectively). Cows fed the barley-vetch grain mixture gained 0.2 kg/day more liveweight than those fed the barley-lupin grain mixture. Although both common vetch grain and lupin grain were readily eaten by dairy cows, when fed as protein supplements to a high quality silage and pasture-based diet in early lactation, cows fed the vetch grain produced less milk and milk components. This may be related to the greater partitioning of nutrients to liveweight gain rather than to toxicity problems in the cows fed vetch grain.
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Mutalab, Salah A. A., and Ron R. Smithard. "Full-fat rapeseed and field beans in broiler diets." Proceedings of the British Society of Animal Production (1972) 1993 (March 1993): 165. http://dx.doi.org/10.1017/s0308229600024880.
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Full-fat low glucosinolate rapeseed has been included safely in, broiler diets, at 10-20% (Leeson et al., 1978), and at 20% (Lee et al., 1991). Full-fat low glucosinolate rapeseed (21 % crude protein (N X 6.25) and 39% oil), milled with field bean (26% crude protein), produce a dietary component which has good physical handling qualities, high protein content (24% CP), with a reasonable balance of amino acids, and moderate oil content (21%). We conducted an experiment to study the ability of broiler chickens to utilize the milled mixture (1:1) of rapeseed and field beans (RB), included at different dietary levels. The study considered; bird performance, nitrogen and fat utilization, pancreas and liver weights, trypsin and a-amylase in jejunal digesta and the pancreas, and plasma thyroxine concentration.
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Rehman, Shakeel-Ur, Nana Y. Farkye, and Maryanne Drake. "Reduced-fat Cheddar cheese from a mixture of cream and liquid milk protein concentrate." International Journal of Dairy Technology 56, no. 2 (May 2003): 94–98. http://dx.doi.org/10.1046/j.1471-0307.2003.00076.x.
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Kunová, Simona, Juraj Čuboň, Andrea Bebejová, Miroslava Kačániová, Peter Haščík, Lukáš Hleba, Jana Tkáčová, and Klára Vavrišínová. "Feeding Effect of the Addition of Linoleic Acid on Meat Quality of Chickens." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 64, no. 1 (2016): 91–98. http://dx.doi.org/10.11118/actaun201664010091.
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The aim of this study was to analyse the influence of linoleic acid which was added in the broiler chickens feed mixtures in relation to chemical composition of meat, content of fatty acids and composition of blood serum. There were compared the characteristics of two groups of ROSS 308 chickens in the experiment (the experimental group with 5% addition of linoleic acid and the control group). The protein content of breast was significantly lower (P ≤ 0.05) in the experimental group than in the control group. There were found significant differences (P ≤ 0.05) in the protein content between sexes. There was found statistically significant (P ≤ 0.01) higher fat content in the breast of experimental group in comparison with control group. Statistically significant differences (P ≤ 0.05) were found in fat from the thigh meat of experimental group than the control group. The analysis of the chemical composition showed higher content of fat in the breast (1.9 g.100 g−1) than in the thigh (11.66 g.100 g−1) of chickens which were fed with the addition of linoleic acid to feed mixture. This resulted in lower share of the other components. The addition of linoleic acid in the chickens feed mixture showed significantly higher proportion of polyunsaturated fatty acids to saturated fatty acids (0.76). Analysis of blood serum showed higher concentration of chlorides (P ≤ 0.01) in the group with the addition of linoleic acid than the control group. Proportion of monounsaturated fatty acids was 47.06% in the experimental group and significantly higher one (53.77%) was found in the control group.
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Ivanova, E. V., N. V. Romanova, and O. Y. Ilina. "Application of starter cultures on milk and milk-containing mixtures." Proceedings of the Voronezh State University of Engineering Technologies 83, no. 2 (September 27, 2021): 102–7. http://dx.doi.org/10.20914/2310-1202-2021-2-102-107.
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Milk-containing products occupy a large place in the range of popular products. Replacing milk fat or protein with vegetable fat can reduce the biological value of the product and its organoleptic properties. the effect of direct application starter cultures on raw materials that use functionally necessary ingredients (structure-forming agents, salt, sugar, etc.), food additives (thickeners, stabilizers, preservatives, etc.) and a variety of non-dairy components (non-dairy fats, non-dairy proteins, meat products, fruits, vegetables, spices, herbs, nuts, etc.) is ambiguous. The paper deals with the use of homogeneous and combined starter cultures in the production of fermented milk products from natural and normalized milk and milk-containing mixtures with a substitute for milk fat. The introduction of components of plant origin into the product leads to a decrease in the content of milk protein in the mixtures, which in turn leads to the formation of clots with a non-uniform consistency. Slow acid formation in milk-containing mixtures indicates a decrease in milk sugar in them with this type of normalization in fat, relative to the normalized milk according to the classical technology. This pattern was revealed both when using starter cultures on lactic acid thermophilic streptococci, and on combined starter cultures. In this paper, it is proposed to use Streptococcus salivarius subsp in ferments for milk-containing mixtures. thermophilus strain ST-95. The introduction of the ST-95 strain into the starter culture made it possible to obtain from the milk-containing mixture a fermented milk product with well-pronounced organoleptic properties, a stable clot structure and sufficiently high taste properties. The greatest positive effect was obtained on combined ferments.
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Halukh, B., U. Drachuk, I. Simonova, I. Basarab, and I. Romashko. "Expanding the range of sausage products of special purpose." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 94 (October 28, 2020): 37–43. http://dx.doi.org/10.32718/nvlvet-f9408.
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Due to the deficiency of certain nutrients in the diet of athletes and many categories of the population, there is a need for more targeted use of meat and meat products and the inclusion of traditional foods with physiologically functional ingredients to replenish the body with appropriate nutrients. The article presents the development of technologies for new types of meat products using the protein-carbohydrate supplement “Gainer” – a concentrate of nutrients. Gainer protein-carbohydrate supplement is a powdered mixture of white, gray, yellow or other color with chocolate, vanilla, strawberry flavor or without taste, intended for gaining muscle mass. The protein in this mixture is presented in the form of a protein obtained from milk, carbohydrates are represented by starch obtained from corn.During the studies, the effect on the solubility of the additive was determined, the temperature of sodium chloride was found to pass into a solution of 1.08 to 1.28 mg/ml of protein, which is 42.9 and 48 % according to their total content, which is determined at plus 20 °C. As the temperature increases, the solubility of the proteins of the protein mixture increased, reaches maximum values at a temperature of about plus 50 °C and is 127 % of the initial level at plus 4 °C. A further increase in temperature leads to a decrease in the indicator and at plus 85 °C its value is 37.8 % of the initial level. In the presence of sodium chloride, the solubility of the protein mixture is significantly increased. The most noticeable changes were observed at a NaCl concentration of up to 1 % by weight of the solution. With increasing concentration of NaCl in the system, the solubility of proteins also increases, but less intensely. Studies of the ability to interact with fat have shown high absorbent, binding, emulsifying properties of the protein mixture of Gainer. The stability of emulsions is about 60 %, which corresponds to the emulsifying ability of collagen proteins. A study was also conducted to determine the amount of protein-carbohydrate supplement in cooked sausages. The study showed that the introduction of hydrated milk-protein mixture of protein and carbohydrate additives in the composition of minced meat leads to an increase in the mass fraction of moisture, decrease in the mass fraction of protein and fat in proportion to the increase in the level of raw meat in minced meat.
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Park, Eunkuk, Chang Gun Lee, Hyesoo Jeong, Subin Yeo, Ji Ae Kim, and Seon-Yong Jeong. "Antiadipogenic Effects of Mixtures of Cornus officinalis and Ribes fasciculatum Extracts on 3T3-L1 Preadipocytes and High-Fat Diet-Induced Mice." Molecules 25, no. 10 (May 18, 2020): 2350. http://dx.doi.org/10.3390/molecules25102350.
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Medicinal plants have been used worldwide as primary alternative healthcare supplements. Cornus officinalis (CO) and Ribes fasciculatum (RF) are traditional medicinal plants applied in East Asia to treat human diseases such as hepatitis, osteoporosis, oxidative stress and allergy. The aim of this study was to examine the anti-obesity effect of CO and RF on preadipocyte 3T3-L1 cells in vitro and high-fat diet (HFD)-induced obesity mice in vivo. Combination treatment of CO and RF in differentiated 3T3-L1 cells inhibited adipocyte differentiation through downregulation of adipogenesis-associated genes such as CCAAT/enhancer-binding protein alpha (Cebpa), fatty acid binding protein 4 (Fabp4), peroxisome proliferator-activated receptor gamma (Pparg) and sterol regulatory element binding protein (Srebp1). In vivo animal models showed that a mixture of CO and RF inhibited HFD-induced weight gain, resulting in decreased abdominal visceral fat tissues and fatty hepatocyte deposition. In addition, CO+RF treatment decreased HFD-induced adipogenesis-associated genes in abdominal white fat tissue. These results suggest that administration of a CO and RF mixture prevented adipocyte differentiation and lipid accumulation in preadipocyte cells and HFD-induced body weight in obesity mice. Therefore, combined therapy of CO and RF may be a protective therapeutic agent against obesity.
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Chowdhury, S. A., E. R. Ørskovit, F. D. DeB Hovell, J. R. Scalfe, and G. Mollison. "Protein utilization during energy undernutrition in sheep sustained by intragastric infusion." British Journal of Nutrition 78, no. 2 (August 1997): 273–82. http://dx.doi.org/10.1079/bjn19970145.
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The effect of body fat content on the protein metabolism of energy-restricted sheep has been studied in two experiments. In the first experiment, six Suffolk-cross wether sheep, three weighing about 39 kg and three of about 61 kg, were given progressively increasing amounts of casein-N from 0 to 3000 mg N/kg metabolic body weight (W0·75) daily with constant energy, 91 kJ/kg W0·75 daily, from a high-propionic acid mixture of volatile fatty acids (VFA). In the second experiment, two lean and two fat sheep of similar body weights were given progressively increasing amounts of casein with the same VFA mixture. All the animals attained a positive N balance when they were in negative energy balance. N balance was not affected by body fatness of the magnitude studied, although lean animals utilized increasing levels of standard VFA (acetate-propionate-butyrate 65:25:10, molar proportions) infusion for N accretion more efficiently than fat animals. Endogenous energy was utilized for protein accretion with an efficiency of 0·56. Supply of glucogenic VFA equivalent to 28 mmol glucose/kg W0·75 reduced fasting N excretion by 39%. Fasting heat production decreased from 335 to 300 kJ/kg W0·75 with the infusion of casein and glucogenic VFA. It is argued that fasting induces additional heat losses due to raised protein metabolism and is unsuited as a baseline for dietary assessment.
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Zhang, Wei-Nong, and Da-Chuan Liu. "A New Process for Preparation of Soybean Protein Concentrate with Hexane-Aqueous Ethanol Mixed Solvents." Journal of AOAC INTERNATIONAL 88, no. 4 (July 1, 2005): 1217–22. http://dx.doi.org/10.1093/jaoac/88.4.1217.
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Abstract A new process for the preparation of soybean protein concentrate (SPC) by directly extracting full-fat soy flour with a mixture of hexane and aqueous ethanol was established. Compared with conventional methods, it has some advantages, such as saving energy and reducing protein denaturation caused by heat action during solvent recovery, because this process saves one step of solvent recovery. The effects of aqueous ethanol concentration and the mixure ratio (hexane to ethanol) on the degree of protein denaturation and product quality were investigated, on the basis of which the orthogonal tests were performed. The optimum technical parameters were obtained by analyzing the results of the orthogonal tests with statistical methods. We found that SPC can be obtained by extracting full-fat soy flour under the following conditions: mixture ratio hexane: 90% ethanol, 9:1, v/v; extraction temperature, 45°C; ratio of solid to solvents, (1:2 w/v); and 5 repeated extractions (15 min each time). The results of quality analysis showed that solubility of the product was improved significantly [nitrogen solubility index (NSI) 46.6%] compared with that for ethanol washing of protein concentrate (NSI 8.7%).
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Kraft, J., P. Lebzien, G. Flachowsky, P. Möckel, and G. Jahreis. "Duodenal infusion of conjugated linoleic acid mixture influences milk fat synthesis and milk CLA content in dairy cows." BSAP Occasional Publication 25 (2000): 143–47. http://dx.doi.org/10.1017/s1463981500040747.
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Conjugated linoleic acids (CLA) are potent anticarcinogens secreted into the milk of ruminants. The present study was carried out to detect the post–ruminal effects of a duodenally infused commercial CLA product on milk–fat synthesis and fatty acid pattern in lactating cows. Four Holstein cows, fistulated with duodenal cannulae, were infused with 200 g of a CLA mixture daily into the duodenum over a period of 5 days (period II), while no application of CLA acted as controls in period I and III. In contrast to the marginal effect of the CLA application on milk yield, an obvious decrease of milk fat content of 40% was measured. The fat yield decreased during the infusion period to about half of the control period, whereas protein and lactose content in milk was not significantly influenced. The CLA percentage of milk fat increased sevenfold during infusion of the CLA supplement. The data demonstrate that duodenal infusion of CLA inhibits the milk fat synthesis, resulting in the decrease of milk fat content and fat yield. It can be concluded, that CLA supplements increase the CLA concentration in milk fat, which probably has to be rumen protected for oral administration.
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Azzout-Marniche, Dalila, Tristan Chalvon-Demersay, Grégory Pimentel, Catherine Chaumontet, Nachiket A. Nadkarni, Julien Piedcoq, Gilles Fromentin, Daniel Tomé, Claire Gaudichon, and Patrick C. Even. "Obesity-prone high-fat-fed rats reduce caloric intake and adiposity and gain more fat-free mass when allowed to self-select protein from carbohydrate:fat intake." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 310, no. 11 (June 1, 2016): R1169—R1176. http://dx.doi.org/10.1152/ajpregu.00391.2015.
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We tested the hypothesis that, for rats fed a high-fat diet (HFD), a prioritization of maintaining protein intake may increase energy consumption and hence result in obesity, particularly for individuals prone to obesity (“fat sensitive,” FS, vs. “fat resistant,” FR). Male Wistar rats ( n = 80) first received 3 wk of HFD (protein 15%, fat 42%, carbohydrate 42%), under which they were characterized as being FS ( n = 18) or FR ( n = 20) based on body weight gain. They then continued on the same HFD but in which protein (100%) was available separately from the carbohydrate:fat (50:50%) mixture. Under this second regimen, all rats maintained their previous protein intake, whereas intake of fat and carbohydrate was reduced by 50%. This increased protein intake to 26% and decreased fat intake to 37%. Adiposity gain was prevented in both FR and FS rats, and gain in fat-free mass was increased only in FS rats. At the end of the study, the rats were killed 2 h after ingestion of a protein meal, and their tissues and organs were collected for analysis of body composition and measurement of mRNA levels in the liver, adipose tissue, arcuate nucleus, and nucleus accumbens. FS rats had a higher expression of genes encoding enzymes involved in lipogenesis in the liver and white adipose tissue. These results show that FS rats strongly reduced food intake and adiposity gain through macronutrient selection, despite maintenance of a relatively high-fat intake and overexpression of genes favoring lipogenesis.
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Grega, T., M. Sady, and J. Kraszewski. "Effect of herb mixture supplementation in ratio on milk yield, milk composition and its technological suitability." Biotehnologija u stocarstvu 18, no. 3-4 (2002): 15–20. http://dx.doi.org/10.2298/bah0204015g.
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Investigations were carried out on milk cows of Black -and- White breed being in 2-nd lactation 30-120 day after parturition. Experiment was performed during winter feeding season (corn silage, fodder beet silage, super beet pulp, concentrate, meadow hay). Cows of the experimental group received supplement (5% of concentrate) of the herb mixture in feeding ratio. The composition of this mixture was as follows: Urtica dioica, Fructus carvi, Pradix teraxaci, Agrimonio eupatoria, Matrica chamomilla. The obtained results show that supplementation of the diet by herb mixture induced increase of the following parameters: milk yield (+2 kg), fat content (+0,04%), protein content (+0,06%), citric acid (+0,10%), whey proteins (+0,02%), casein (+0,04%), dry matter (+0,12%), non fat dry matter (+0,07%). It was stated that in the experimental milk non-saturated fatty acid level was higher (+20%), in opposite to lower level of saturated fatty acids (-15%) and total cholesterol (-25%). The beneficial effect of herb mixture supplementation on the results of rennet-fermentation test, fermentation test, Sehern' s test and heat stability was stated in the experimental group milk.
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Sharma, Bhesh Raj, Jin Oh, Hyeon-A. Kim, Yong Jae Kim, Kyu-Shik Jeong, and Dong Young Rhyu. "Anti-Obesity Effects of the Mixture of Eriobotrya japonica and Nelumbo nucifera in Adipocytes and High-Fat Diet-Induced Obese Mice." American Journal of Chinese Medicine 43, no. 04 (January 2015): 681–94. http://dx.doi.org/10.1142/s0192415x15500421.
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The present study is to evaluate the anti-obesity effects of Eriobotrya japonica (EJ), Nelumbo nucifera (NN), and their mixture (MIX, 1:1 ratio) in 3T3-L1 adipocytes and high-fat diet-induced obese mice. The treatment of EJ, NN, and MIX in 3T3-L1 adipocytes effectively inhibited lipid accumulation, significantly decreased expression of peroxisome proliferator-activated receptor gamma (PPARγ), sterol regulatory element binding protein (SREBP1c), and adipocyte lipid-binding protein (aP2), and significantly increased phosphorylation of AMP-activated protein kinase (AMPK). Moreover, oral treatment of MIX showed stronger effects than individual treatment. C57BL/6J mice (6 week old) were divided into two groups; low fat diet (LFD) containing 10% calories from fat and high fat diet (HFD) containing 60% calories from fat. The HFD groups were further divided into five subgroups; treated with distilled water (HFD), treated with 400 mg/kg EJ (EJ400), treated with 400 mg/kg NN (NN400), treated with 200 mg/kg MIX (MIX200), and treated with 400 mg/kg MIX (MIX400) during 13 weeks. In our results, the administration of EJ, NN, and MIX significantly decreased body weight (BW), fat weight, liver weight, hepatic triglyceride (TG) and total cholesterol (TC), lipid droplets in the liver, food efficacy ratio, and the plasma TG, TC, glucose, insulin, alanine aminotransferase (ALT) and aspartate aminotransferase (AST) levels in a dose-dependent manner, and MIX treatment showed stronger effect than their individual treatments. Similarly, MIX treatment decreased the expression of PPARγ, SREBP-1c, FAS, and ACC more strongly in the adipose tissue than single treatments. In conclusion, the MIX of EJ and NN extract may strongly regulate BW gain than EJ or NN alone, and its anti-obesity effect is associated with the control of lipid metabolism, including adipogenesis and lipogenesis.
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Hanczakowska, Ewa, and Małgorzata Świątkiewicz. "Legume Seeds and Rapeseed Press Cake as Replacers of Soybean Meal in Feed for Fattening Pigs." Annals of Animal Science 14, no. 4 (October 1, 2014): 921–34. http://dx.doi.org/10.2478/aoas-2014-0068.
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Abstract The possibility of replacing soybean meal with a mixture of legume seeds and rapeseed press cake (RPC) was evaluated on 60 pigs weighing about 30 kg at the beginning of the experiment. Pigs were allocated to 5 experimental groups. Group I (control) received standard feed mixture containing soybean meal as a main protein source. Next groups received rapeseed press cake (RPC) mixed with fodder pea (Pisum sativum var. Ramrod) - group II, field bean (Vicia faba var. Kasztelan) - group III, blue lupin (Lupinus angustifolius var. Regent) - group IV or yellow lupin (Lupinus luteus var. Mister) - group V. Soybean protein was replaced by experimental protein sources at about 30% in grower (17% legumes, 13% rapeseed press cake) and at 100% in finisher diets (experimental proteins in equal ratio accounted for about 55% of mixture protein). Limited feeding was used, water was available ad libitum. Half the animals in each group received mixtures supplemented with fibrolytic enzymes Ronozyme VP and Ronozyme WX. Apparent digestibility of feed nutrients was estimated using the balance method on 30 fatteners not used in the fattening experiment, weighing about 40 kg for grower and 70 kg for finisher diets. Gross composition of legume seeds and RPC, amino acid composition of their protein, glucosinolate content in RPC and tannin content in faba bean and alkaloids in lupins were analysed. Carcass traits and meat quality were also estimated. Legume protein content ranged from 19.6% (pea) to 39.8% (yellow lupin). RPC protein contained more sulphur amino acids than legume protein. There was no significant difference in protein and fat digestibility. Body weight gains of fatteners fed with blue lupin were comparable to controls but significantly lower than those of the remaining groups. Supplemental enzymes improved body weight gains of fatteners receiving field bean. There was no significant difference in carcass traits and meat quality except for sensory analysis. It is concluded that the mixture of RPC and legume seeds can replace soybean meal in fattener feed.
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Komprda, T., R. Dvořák, M. Fialová, K. Šustová, and A. Pechová. "Fatty acid content in milk of dairy cows on a diet with high fat content derived from rapeseed." Czech Journal of Animal Science 50, No. 7 (December 10, 2011): 311–19. http://dx.doi.org/10.17221/4172-cjas.
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Two groups of dairy cows, Czech Red-pied × Ayrshire × Red Holstein crossbreds, received a diet with either production mixture with rapeseed, rapeseed cakes and rapeseed oil (Energol; E-group; final feed mixture with 62 g of crude fat per kg of dry matter, DM) or control production mixture (C-group; crude fat content in total feed mixture 37 g/kg DM). Milk samples were taken on the 14<sup>th</sup>, 30<sup>th</sup>, 60<sup>th</sup> and 90<sup>th</sup> day of lactation, and basic milk constituents and fatty acid content in milk fat were determined. E- and C-groups did not differ in either milk yield or yield of milk fat, milk protein and lactose (P > 0.05). Lactose, calcium, milk protein and casein content increased linearly (P < 0.05) with the increasing day of lactation both in E-milk and in C-milk. Casein content in E-milk was lower (P < 0.05) than in C-milk but total lipid content did not differ (P > 0.05) from that in C-milk. Dietary rapeseed decreased (P < 0.05) palmitic acid content in milk by 20 percentage units and at the same time increased (P < 0.05) oleic acid content by 10 percentage units in comparison with control milk; the ratio of total C16/total C18 fatty acids was consequently twice lower (P < 0.01) in E-milk. As far as polyunsaturated fatty acids (PUFA) are concerned, the contents of linoleic acid (LA), α-linolenic acid (LNA) and eicosapentaenoic + docosahexaenoic acid were higher (P < 0.05) in E-milk; however, the PUFAn-6/PUFAn-3 ratio was not different between E- and C-milk. It was concluded that 1 litre of E-milk could provide 20% of both LA and LNA daily requirement.
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KRITCHEVSKY, DAVID. "ANIMAL PRODUCTS AND DEGENERATIVE DISEASE." Canadian Journal of Animal Science 66, no. 1 (March 1, 1986): 3–10. http://dx.doi.org/10.4141/cjas86-002.
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There is little argument concerning blood cholesterol as a risk factor for coronary heart disease, but considerable controversy regarding the influence of diet on blood cholesterol. All dietary components can affect cholesterolemia. Fats of animal origin are more saturated than corn or safflower oils, but the saturated vegetable fats (coconut and palm oils) are the most cholesterolemic. Cocoa butter is a highly saturated fat but its high content of stearic acid renders it much less cholesterolemic than would be expected. Animal protein, fed as the only source of protein, is more cholesterolemic than vegetable protein, but an equal mixture of the two is not cholesterolemic. The type of fat or fiber in the diet also influences its cholesterolemic effect. These data point up the importance of considering nutrient interactions. In the area of diet and cancer, rats fed saturated fat exhibit fewer chemically-induced tumors than do those fed unsaturated fat. Caloric restriction will inhibit carcinogenesis in rodents regardless of the type or amount of fat present in the diet. The observation that excessive caloric intake increases mortality was made by Lucretius in 50 B.C. It may be as true 2000 years later. Key words: Animal protein, cholesterol, experimental carcinogenesis, heart disease, lipoproteins
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BETZ, Julia, Natalya NAUMOVA, Aleksandr BUCHEL, Vitaly ZHURAVEL, and Irina MINASHINA. "THE QUALITY AND NUTRITIONAL VALUE OF OATMEAL COOKIES OF DIFFERENT RECIPES." Series II: Forestry Wood Industry Agricultural Food Engineering 14(63), no. 1 (June 1, 2021): 109–18. http://dx.doi.org/10.31926/but.fwiafe.2021.14.63.1.10.
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We established that first-grade baking wheat flour quantitatively prevails in the composition of “Domashnee” cookies, while the oatmeal mixture prevails in the composition of “Premium” cookies. The main carriers of nutritious and functional components are oatmeal and the dry mixture based on it. Taking into account the results of nutritional tests of both types of cookies, we consider flour-based “Domashnee” cookies to be the most adequately balanced sample in terms of protein, fat, carbohydrates, dietary fiber, amino acid scores and the amount of minerals (zinc, copper, calcium, manganese) and vitamin В1.
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Sugiharto, S., E. Widiastuti, I. Isroli, T. Yudiarti, T. A. Sartono, and H. I. Wahyuni. "Breast meat characteristics of broilers fed fermented mixture of cassava pulp and Moringa oleifera leaf meal." Journal of the Indonesian Tropical Animal Agriculture 45, no. 2 (April 16, 2020): 103–14. http://dx.doi.org/10.14710/jitaa.45.2.103-114.
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The present study aimed to investigate the effect of feeding fermented mixture of cassava pulp and M. oleifera leaf meal (FCPMO) on the breast meat characteristics of broiler chickens. From day 8 onward, 400 Lohmann broiler chicks were allotted to four dietary groups included CONT (maize-soybean-based feed with no additive), BACI (maize-soybean-based feed supplemented with 0.1% zinc bacitracin), FERM (feed containing 20% of FCPMO) and FERB (feed containing 20% of FCPMO and 0.1% probiotic Bacillus subtilis). At day 35, one male chick from each replicate (10 chicks per treatment group) was taken and slaughtered. After being eviscerated and de-feathered, sample of breast meat was obtained for the assessment of meat characteristics. Results showed that feeding FCPMO had no effect (P>0.05) on pH and water holding capacity (WHC) of breast meats. Compared to other groups, FERB meat had higher (P<0.05) cooking loss. FERM and FERB meats had lower (P<0.05) moisture content than that of CONT and BACI meats. Feeding FCPMO with or without B. subtilis increased (P<0.05) crude protein content of breast meats. Feeding FCPMO resulted in lower (P<0.05) fat content in the breast meat. Compared to other meats, breast meats from BACI had higher (P<0.05) ash content. Cholesterol was lower (P=0.08) in FERB than in BACI and FERM meats. The 2,2-diphenylpicrylhydrazyl (DPPH) IC50 values were higher (P<0.05) in meat of CONT than that in other groups. Feeding FCPMO resulted in higher (P<0.05) polyunsaturated fatty acids (PUFA), lower (P<0.05) monounsaturated fatty acids (MUFA) and had no effect on saturated fatty acids (SFA) contents of broiler breast meats. In conclusion, feeding FCPMO produced healthy broiler meat as reflected by the higher contents of protein, PUFA and antioxidants, and lower fat in meats.
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Kim, Hyo Geun, Hyun Uk Jeong, Gunhyuk Park, Hocheol Kim, Yunsook Lim, and Myung Sook Oh. "Mori Folium and Mori Fructus Mixture Attenuates High-Fat Diet-Induced Cognitive Deficits in Mice." Evidence-Based Complementary and Alternative Medicine 2015 (2015): 1–8. http://dx.doi.org/10.1155/2015/379418.
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Obesity has become a global health problem, contributing to various diseases including diabetes, hypertension, cancer, and dementia. Increasing evidence suggests that obesity can also cause neuronal damage, long-term memory loss, and cognitive impairment. The leaves and the fruits ofMorus albaL., containing active phytochemicals, have been shown to possess antiobesity and hypolipidemic properties. Thus, in the present study, we assessed their effects on cognitive functioning in mice fed a high-fat diet by performing immunohistochemistry, using antibodies against c-Fos, synaptophysin, and postsynaptic density protein 95 and a behavioral test. C57BL/6 mice fed a high-fat diet for 21 weeks exhibited increased body weight, but mice coadministered an optimized Mori Folium and Mori Fructus extract mixture (2 : 1; MFE) for the final 12 weeks exhibited significant body weight loss. Additionally, obese mice exhibited not only reduced neural activity, but also decreased presynaptic and postsynaptic activities, while MFE-treated mice exhibited recovery of these activities. Finally, cognitive deficits induced by the high-fat diet were recovered by cotreatment with MFE in the novel object recognition test. Our findings suggest that the antiobesity effects of MFE resulted in recovery of the cognitive deficits induced by the high-fat diet by regulation of neural and synaptic activities.
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Jůzl, Radovan, Pavel Suchý, Eva Straková, Lucie Rusníková, Miroslav Macháček, and Petr Marada. "Nutritional value of breast and thigh muscle of chukar partridge (Alectoris chukar) under intensive fattening conditions." Acta Veterinaria Brno 81, no. 3 (2012): 251–55. http://dx.doi.org/10.2754/avb201281030251.
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The aim of our study was to evaluate the nutritional value of the breast and thigh muscle of chukar partridge (Alectoris chukar) under intensive fattening conditions. Commercial feeding mixtures for broilers were used. Live weight of 60 partridges (birds were not sexed) was controlled during 90 days of fattening. After the fattening was finished, 30 birds were selected to monitor the carcass yield. Breast and thigh muscle were used for chemical analysis of crude protein (Kjeldahl method), total lipids (fat analyser ANKOMXT10), ash (Muffle furnace - 550° C) and gross energy (calorimetry). Average values of live weight were increasing in the course of fattening; at the end of fattening the live weight reached 0.452 kg. The carcass yield, breast muscle yield and thigh yield were evaluated (73.72%, 18.09%, 20.80%, respectively). Chemical analysis showed a highly significant difference (P ≤ 0.01) between the breast and thigh muscle for crude protein, fat, ash and gross energy. The ash content demonstrated a significant difference (P ≤ 0.05) between the breast and thigh muscle. This study brings new data on the nutritional value of the meat of chukar partridge that can be used for reccomendation of a suitable feeding mixture.
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Juniawati, Juniawati, Sri Usmiati, and Evy Damayanthi. "KARAKTER/SIFAT FISIK KIMIA KEJU RENDAH LEMAK DARI BERBAGAI BAHAN BAKU SUSU MODIFIKASI." Jurnal Penelitian Pascapanen Pertanian 12, no. 2 (January 9, 2017): 78. http://dx.doi.org/10.21082/jpasca.v12n2.2015.78-86.
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<p>Low-fat cheese is a dairy product that is potentially developed to meet the public demand for healthy food. Milk modification is one<br />of the low-fat cheese processing technology to improve the physical characteristics of low-fat cheese. This research aimed to study<br />the effect of modification of milk to physico chemical characteristic of low-fat cheese. Milk modification as a treatment is consisting<br />of five (5) formulae : reduction of 60% milk fat (A1), corn oil emulsion in the skim milk (A2), corn oil emulsion with a dispersion<br />of whey protein concentrate (WPC) in skim milk (A3), emulsion W1 / O / W2 in skim milk (A4), corn oil emulsion in the skim milk<br />plus probiotics (A5). Each cheese-making process for each treatment carried out in the scale of 20 liters of milk. This study used a<br />randomized block design with two replication. Data were analyzed using analysis of variance, with the mean difference of Duncan<br />test. Low-fat cheese in this study resulted from the formula A3 is a mixture of corn oil emulsion with a dispersion of whey protein<br />concentrate in skim milk (fat content of 24.59% bk). Low-fat cheese A3 has a 7.71% yield, hardness 171.45gf, moisture 48.98%,<br />protein 27.35%, fat 12.25%, calcium 328.91 mg /100g, phosphorus 16.31 mg /100g, and NaCl 1.21%.</p>
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Middlemass, C. A., C. M. Minter, and M. Marsden. "Response of early lactation dairy cows to the inclusion of the liver technology product ABN-LiFT in the total mixed ration." Proceedings of the British Society of Animal Science 2002 (2002): 197. http://dx.doi.org/10.1017/s175275620000853x.
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Through the dry period to early lactation the cow goes through a dramatic change in her metabolism. To supply the high energy requirement in early lactation fat supply from the diet and body mobilisation increases substantially. As a result, the liver accumulates fat, the rate of detoxification slows down, ammonia accumulates and there’s a reduced supply of fat, glucose and protein to the udder. This trial was designed to evaluate the response of dairy cows to product called ABN-LiFT a proprietary mixture of B-group vitamins and methyl group donors (rumen protected choline, niacin, vitamin B12, biotin, folic acid and thiamine) designed to reduce the accumulation of triglycerides in the liver and accelerate VLDL export.
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KIM, E. J., N. D. SCOLLAN, M. S. DHANOA, and P. J. BUTTERY. "Effects of supplementary concentrates on growth and partitioning of nutrients between different body components in steers fed on grass silage at similar levels of metabolizable energy intake." Journal of Agricultural Science 141, no. 1 (August 2003): 103–12. http://dx.doi.org/10.1017/s0021859603003290.
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A comparative slaughter experiment was carried out to examine the effects of feeding either grass silage alone or a mixed diet of silage and concentrate on animal performance and the partitioning of nutrients between lean and fat deposition in steers. Eighteen Hereford×Friesian steers were randomly assigned to two dietary treatments; grass silage only (S) or a mixture of grass silage and a barley/soya bean meal concentrate (80[ratio ]20 on fresh basis) in the ratio of 60[ratio ]40 (on a metabolizable energy basis; SC), and to one of three target slaughter liveweights, 250, 350 or 500 kg. Metabolizable energy (ME) intake was maintained at 800 kJ ME per kg metabolic liveweight (kg0·75) per day. The relationships between chemical composition and empty body weight (EBW) at slaughter were assessed using allometric equations (logey=logea+blogeEBW). When assessed across the slaughter weights, supplementing silage with concentrates resulted in higher rates of liveweight (P<0·001), carcass fat (P<0·05) and protein (P<0·01) gains and a reduction in time taken to reach the average slaughter weight by 57 days (P<0·001). Carcass protein deposition was relatively linear across the slaughter weights (250–500 kg) and the relationship with EBW was Y=0·2372X0·8831 across treatments and did not differ between the diets. The rate at which carcass fat was deposited in relation to weight across all steers was Y=0·0004X1·9648 and was not different between the two diets. Hence, ratios of carcass fat[ratio ]protein and carcass fat[ratio ]protein gain ratios were not different. The results suggest that the main effect of feeding grass silage compared with grass silage-concentrate at similar levels of ME intake was to increase the rate of tissue accretion, but nutrient partitioning between fat and protein deposition was unchanged. There was no evidence of increased carcass fat[ratio ]protein deposition in silage-fed animals, which suggests that there is no problem of greater fat and reduced protein deposition in animals fed higher quality grass silage.
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Leterme, P., C. Montoya, and B. Rossnagel. "Nutritional value of high-fat oat groats fed to weaned pigs." Canadian Journal of Animal Science 90, no. 1 (March 1, 2010): 65–67. http://dx.doi.org/10.4141/cjas09053.
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Oat groats with high-fat (HFOG) content for weaned pigs were evaluated. The HFOG contained 95 g fat, 159 g crude protein and 5.4 g of apparently digestible lysine per kilogram DM. Weaned pigs (8.5 kg) were fed diets containing 0, 150, 300 or 450 g HFOG kg-1 DM for 4 wk. No difference in overall average daily gain, feed intake or gain-to-feed ratio was observed between treatments. In conclusion, HFOG can replace a mixture of wheat, canola oil and soybean meal (84:7:9) in diets for nursery pigs. Key words: Weaned pig, oat groats, nutritional value, digestibility, growth
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Azmoon, Elahe, Farzad Saberi, Fatemeh Kouhsari, Mehdi Akbari, Marek Kieliszek, and Amir Vakilinezam. "The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization." Foods 10, no. 7 (July 5, 2021): 1549. http://dx.doi.org/10.3390/foods10071549.
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The purpose of this study was to evaluate the hydrocolloids–protein mixture as a fat replacer in sugar-free low-fat muffin cakes. In this study, a hydrocolloids mixture including konjac and guar gums and soy protein isolate (SPI) was applied to the cake. The combination of gums and SPI was named as mixture of stabilizers (MOS), and the treatments were designed using Design-Expert software and the response surface methodology (RSM) in order to optimize and reduce the oil content of muffin cakes by replacing it with MOS. Evaluation of treatments characteristics were investigated on days 1 and 15 of their production. The dependent variables were moisture content, water activity, specific volume, porosity, hardness, cohesiveness, springiness, chewiness and crumb color of cakes. The results show that increasing the percentage of MOS has positive effects on the final products in comparison to oil. In other words, an increase in the MOS content resulted in an increase in the moisture content, water activity, specific volume, height, springiness, cohesiveness, chewiness and L* (lightness) values, but negative effect on hardness, a* (redness) and b* (yellowness) values. As a result of optimizing using RSM, the usage of 4.08% oil and 0.31% MOS resulted in a 62.9% reduction in oil content in comparison with the control sample. The panelists assigned the lowest score to hardness and crumb color and the highest score to overall acceptability and cohesiveness to the optimized muffin.
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Ropka-Molik, Katarzyna, Jan Knapik, Marek Pieszka, Tomasz Szmatoła, and Katarzyna Piórkowska. "Nutritional modification of <i>SCD</i>, <i>ACACA</i> and <i>LPL</i> gene expressions in different ovine tissues." Archives Animal Breeding 60, no. 3 (July 26, 2017): 243–50. http://dx.doi.org/10.5194/aab-60-243-2017.
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Abstract. Fatty acid composition is one of the main factors affecting health benefits of food. Stearoyl-CoA desaturase 1 (SCD), acetyl-CoA carboxylase alpha (ACACA) and lipoprotein lipase (LPL) have been considered as the rate-limiting enzymes in the biosynthesis of different fatty acids critical in lipid metabolism. The aim of our study was the analysis of differences in expression profiles of three ovine genes related to lipid metabolism (LPL, ACACA, SCD) depending on feeding system and tissue type. The gene expression measurement was performed using a real-time PCR method on 60 old-type Polish Merino Sheep, which were divided into three feeding groups (I – complete pellet mixture, n = 12; II – complete mixture with addition of fresh grass, n = 24; III – complete mixture with addition of fresh red clover, n = 24). From all lambs, tissue samples – subcutaneous fat, perirenal fat and liver – were collected immediately after slaughter and LPL, ACACA and SCD expression was estimated based on two endogenous controls (RPS2 – ribosomal protein S2; ATP5G2 – H(+)-transporting ATP synthase). Our research indicated that supplementation of diet with an addition of fresh grass or red clover significantly (P < 0.05) decreased the expression of SCD, ACACA and LPL genes in fat tissue compared to standard complete pelleted mixture. On the other hand, the highest expression of ACACA was detected in liver tissue collected from sheep fed a diet with an addition of fresh red clover (P < 0.05). In turn, the highest expression of the SCD gene was detected in animals fed with grass supplementation (P < 0.05). Regardless of diet supplementation, the highest SCD transcript abundance was detected in perirenal fat, while LPL and ACACA expression was the highest in both perirenal and subcutaneous fat. The ability of nutrigenomic regulation of transcription of analyzed genes confirmed that these genes play a critical role in regulation of lipid metabolism processes in sheep and could be associated with fatty acid profiles in milk and meat.
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CASALS, RAMON, GERARDO CAJA, XAVIER SUCH, CELINA TORRE, and SERGIO CALSAMIGLIA. "Effects of calcium soaps and rumen undegradable protein on the milk production and composition of dairy ewes." Journal of Dairy Research 66, no. 2 (May 1999): 177–91. http://dx.doi.org/10.1017/s0022029999003465.
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Forty-eight Manchega dairy ewes were used during a complete lactation in a 2×2 factorial design to determine the effects of supplementing diets with fat (calcium soaps of palm oil fatty acids, CSFA) and rumen undegradable protein (RUP) on milk production and composition. Factors tested were amounts of CSFA (0 or 200 g/kg) and RUP (300 or 450 g/kg crude protein) in the concentrate. RUP was altered by adding a mixture of maize gluten meal and blood meal. Lactation was divided into one nursing period (period 1, weeks 1–4), and three milking periods (periods 2–4, weeks 5–8, 9–14 and 15–21). Concentrates were given at 0–8 kg/d during periods 1 and 2, and at 0–6 kg/d in periods 3 and 4. Ewes grazed rotationally in an Italian rye-grass pasture and received a daily supplement of 0·8 kg vetch–oat hay during period 1, and 0·3 kg lucerne hay during periods 2–4. For the whole lactation, supplemental fat markedly increased milk fat content (+23%) and yield (+16%), and decreased milk protein content (−9%). The positive effect of feeding CSFA on milk fat content was more evident at the beginning of lactation; however, its negative effect on milk protein was more pronounced in late lactation. Supplementary RUP had little effect, increasing milk protein content only in period 3, when the crude protein content of pasture was lower. Milk yield and lamb growth were not affected by dietary treatments. The results indicated that CSFA can be useful for increasing the milk fat content of dairy ewes at pasture, which may help farmers to produce milk reaching the minimum requirements of fat content for the cheese industry.
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S.K. Tiwari, Awanish Chandra and. "BINARY ACTION OF CHLORPYRIFOS-METHYL AND METHOPRENE ON THE LARVAL BIOCHEMISTRY OF ALMOND MOTH, EPHESTIA CAUTELLA WALKER (LEPIDOPTERA:PYRALIDAE)." Journal Of Advanced Zoology 41, no. 01 (November 30, 2020): 117–31. http://dx.doi.org/10.17762/jaz.v41i01.25.
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Sub-lethal concentrations i.e. 1, 2 and 4 ppm mixture of chlorpyrifos-methyl and methoprene in the ratio of 9:1 caused a significantly dose-dependent reduction in the levels of total protein, DNA, RNA and RNA/ DNA ratio and a significantly dose-dependent enhancement in the total free amino acid levels in haemolymph and fat body tissues of the larva of almond moth, Ephestia cautella Walker, a serious pest of stored cereals. The highest concentration ( 4ppm ) of this mixture caused abrupt changes in the metabolic framework of the larva that impairs its physiological fitness, which ultimately leads to death, if exposed to 8ppm concentration of this binary mixture. The present study states that methoprene enhances the toxicodynamic property of chlorpyrifos-methyl in a synergistic way.
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Oksbjerg, N., and M. T. Sørensen. "Separate and combined effects of ephedrine and caffeine on protein and lipid deposition in finishing pigs." Animal Science 60, no. 2 (April 1995): 299–305. http://dx.doi.org/10.1017/s1357729800008468.
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AbstractTwo experiments were conducted to examine the effects of dietary inclusion of an ephedrine (Eph)/caffeine (Caf) mixture on finishing (55 to 100 kg live weight) castrated male pigs. The first experiment was conducted as a dose-response study and showed that the mixture had an optimal effect on performance and carcass composition at a dietary inclusion level of approximately 56/560 mg/kg of Eph and Caf, respectively. In the second experiment, interactions between the compounds were studied by dietary inclusion of Eph (56 mg/kg) and Caf (560 mg/kg) separately or as a mixture (56/560 mg/kg). The mixture reduced food intake by 0·12 and improved the food: gain ratio by 0·08. Muscle protein deposition rate was increased proportionately by 0·25, lipid accretion rate was decreased proportionately by 0·27, and gross energetic efficiency of energy deposition decreased proportionately by 0·09. This resulted in a changed proportional carcass composition towards more muscle (0·08) and less fat (0·21) after treatment with the mixture. The reduction in food intake was sustained due to an interaction over the first 3 weeks of treatment changing to additive effects by the compounds. The increased muscle protein deposition rate after feeding the mixture was entirely due to Eph, while the decreased gross energetic efficiency of energy deposition was caused by Caf. On the other hand, both compounds contributed almost equally to the decrease in lipid accretion rate. These results show that an Eph/Caf mixture markedly improves performance and body composition in finishing castrated pigs.
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Stein, T. P., R. C. Fried, M. H. Torosian, M. J. Leskiw, M. D. Schluter, R. G. Settle, and G. P. Buzby. "Comparison of glucose, LCT, and LCT plus MCT as calorie sources for parenterally nourished septic rats." American Journal of Physiology-Endocrinology and Metabolism 250, no. 3 (March 1, 1986): E312—E318. http://dx.doi.org/10.1152/ajpendo.1986.250.3.e312.
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Protein and energy metabolism were investigated in acutely septic rats. Rats were made septic by cecal puncture and ligation. For the next 24 h they were given one of five parenteral formulations differing only in the nonprotein calorie source. The five calorie sources were 1) glucose, 2) long-chain triglycerides (LCT), 3) a 27:73 mixture of medium- and long-chain triglycerides (M/LCT), 4) a 50:50 mixture of glucose plus LCT, and 5) a 50:50 mixture of glucose plus the M/LCT mixture. The formulations also contained amino acids at a calorie:ratio of 165:1. The results were that N retention was greater with the glucose plus LCT mixture than with glucose alone. With this mixture, N retention increased as calorie intake increased, whereas with glucose, N retention plateaued. In spite of the high glucose load given to the glucose-only groups, there was a significant reduction in endogenous fat in peripheral depots. Lipid loss was least with the glucose plus LCT combination. The M/LCT mixture given alone or with glucose resulted in significantly lower survival rates.
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Berezina, Natalia, Vladimir Masalov, Nina Pervykh, and Evgenia Khmeleva. "Physiological aspects of creating a flour polycomposite mixture for bread." BIO Web of Conferences 32 (2021): 03003. http://dx.doi.org/10.1051/bioconf/20213203003.
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The paper presents the results of research aimed at creating a flour polycomposite mixture for bread with dry milk whey and dry rye fermented malt. Leading manufacturers of flour polycomposite mixtures offer products with similar chemical composition. Therefore, it is urgent to expand the range of new products with a balanced composition, which makes it possible to obtain bakery products of consistently high quality. By the methods of mathematical planning of the experiment using the sequential simplex method, the composition of the flour mixture was established, including: rye-wheat flour (60:40) 93.5%, dry fermented rye malt 3.75, dry milk whey 2.75%. The analysis of finished products was carried out in terms of porosity and specific volume. The content of physiologically active substances in the finished bread was carried out by the calculation method. Bread made from a mixture of rye and wheat flour without additives was used as a control sample. Bread made from an optimal flour mixture has the best physical and chemical characteristics: specific volume 2.18 g / cm3, porosity 70.1%. The content of such minerals as Ca, Mg and P in bread increased to 1.7, -4.5 times, essential amino acids to 5.2%, and the amino acid rate increased to 1.018.6% compared to with control. At the same time, the content of the main nutrients (protein, fat and carbohydrates) in the product from the flour mixture is close to the control sample, and the energy value increased by 3.42 kcal.