Journal articles: 'Sunflower cakes'

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Sun, Zhi Xian, Xiao Zheng, Guo Xiang Lin, and Xiao Cong Ren. "Research on Fractal Permeability Model for Cold-Pressed Oil Cake." Advanced Materials Research 781-784 (September 2013): 1607–13. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1607.

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Aiming at cold-pressed oil cakes of linseed and sunflower seed, the pore fractal characteristics of microstructures have been studied. By combining Hagen-Poiseuille equation with fractal theory, a fractal permeability model for oil cake has been developed. The permeability of linseed and sunflower seed cakes under cold-pressed condition has been measured. It was found that the relative average errors are 12.8% and 16.8% for the soybean cake and sunflower seed cake respectively by comparing the result from the model calculation and experiment.

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Silva, Alex Lopes da, Marcos Inácio Marcondes, Cristina Mattos Veloso, Fernanda Campos de Sousa, and Leonardo Sidney Knupp. "Simulation of rumen fermentation kinetics of by-products from the biodiesel industry with in vitro gas production technique." Semina: Ciências Agrárias 36, no. 6 (December 9, 2015): 3851. http://dx.doi.org/10.5433/1679-0359.2015v36n6p3851.

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The objective of this study was to investigate the rumen fermentation kinetics of 18 by-products from the biodiesel industry exhibiting potential for use in the feeding of ruminants via the in vitro gas production technique. The following feeds were investigated: cottonseed, canudo de pito, crambe, sunflower, castor seed (detoxified with lime) and soybean meals and cottonseed, peanut, babassu, crambe, palm kernel, sunflower, licuri nut, macaúba, forage radish and jatropha cakes. The evaluated parameters were total gas production (VfT), gas production from fibrous carbohydrates (VfFC), gas production from non-fibrous carbohydrates (VfNFC), the degradation rate of fibrous carbohydrates (kdFC), the degradation rate of non-fibrous carbohydrates (kdNFC) and lag time (lag). The feeds were grouped into six different groups according to rumen fermentation kinetic parameters and adopting an R2 of 0.8. Forage radish cake and the meals of cottonseed, soybean, crambe and sunflower composed the first group, while the cakes of babassu and sunflower formed the second group. Canudo de pito and castor seed meals and the cakes of cottonseed, licuri and jatropha I and II formed the third group. The fourth group was composed by the cakes of crambe, palm kernel and peanut I. The fifth group was formed by peanut cake II, while macauba fruit cake formed the sixth group. The VfNFC and VfFC varied from 16.72 to 200.07 mL and from 53.09 to 242.12 mL, respectively. The mean kdFC and kdNFC values varied from 0.002 to 0.039% h-1and from 0.022 to 0.430% h-1, respectively. The mean lag and VfT varied from 0.0001 to 5.2029 hours and 136.94 to 301.44 mL, respectively. A number of the products exhibited the potential to replace soybean meal, especially the forage radish cake and cottonseed, crambe and sunflower meals.

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Ageev, Boris Vladimirovich, Esmira Namik kyzy Alieva, Ekaterina Vladimirovna Bochkareva, Kristina Valerievna Kiseleva, and Yuri Nikolaevich Prytkov. "Heat-treated lupine in the diets of Lohmann Brown-Classic laying hens." Agrarian Scientific Journal, no. 11 (November 29, 2021): 64–68. http://dx.doi.org/10.28983/asj.y2021i11pp64-68.

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In the diets of laying hens, readily available protein is the second most important nutrient in cost. With the development of the poultry industry, the need for good and high-quality feed also increases. Soybean and sunflower meal and oil cakes, which are familiar to us, cannot fully provide egg-based poultry farming with protein. This publication discusses the replacement of soybean meal and sunflower meal with heat-treated lupine in the diets of laying hens. The correction of the diet with the introduction of heat-treated lupine - 3% and the data obtained in the course of the process is analyzed. To study the effect of lupine on the productivity and safety of birds of the Lohmann Brown-Classic cross, a scientific and economic experiment was carried out, where two groups of birds were selected. The control group received the main diet without lupine, and the experimental group received the diet with heat-treated lupine. In the experimental diet, soybean meal and sunflower meal were partially replaced with heat-treated lupine. Partial replacement of heat-treated lupine in diets for laying hens showed positive dynamics, namely, an increase in egg productivity and safety. Replacing soybeans and sunflowers with lupine reduces the cost of the diet.

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Petraru, Ancuţa, Florin Ursachi, and Sonia Amariei. "Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient." Plants 10, no. 11 (November 17, 2021): 2487. http://dx.doi.org/10.3390/plants10112487.

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Ample amounts of by-products are generated from the oil industry. Among them, sunflower oilcakes have the potential to be used for human consumption, thus achieving the concept of sustainability and circular economy. The study assessed the nutritional composition of sunflower seeds, cold-pressed oil and the remaining press-cakes with the aim of its valorization as a food ingredient. Sunflower oil contains principally oleic (19.81%) and linoleic (64.35%) acids, which cannot be synthetized by humans and need to be assimilated through a diet. Sunflower seeds are very nutritive (33.85% proteins and 65.42% lipids and 18 mineral elements). Due to the rich content of lipids, they are principally used as a source of vegetable oil. Compared to seeds, sunflower oilcakes are richer in fibers (31.88% and 12.64% for samples in form of pellets and cake, respectively) and proteins (20.15% and 21.60%), with a balanced amino acids profile. The remaining oil (15.77% and 14.16%) is abundant in unsaturated fatty acids (95.59% and 92.12%). The comparison between the three products showed the presence of valuable components that makes them suitable for healthy diets with an adequate intake of nutrients and other bioactive compounds with benefic effects.

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Serrapica, Francesco, Felicia Masucci, Emiliano Raffrenato, Maura Sannino, Alessandro Vastolo, Carmela Maria Assunta Barone, and Antonio Di Francia. "High Fiber Cakes from Mediterranean Multipurpose Oilseeds as Protein Sources for Ruminants." Animals 9, no. 11 (November 4, 2019): 918. http://dx.doi.org/10.3390/ani9110918.

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Fifteen oilseed cakes from sunflower, pomegranate, cardoon, tobacco and hemp were characterized with regard to chemical composition, Cornell Net Carbohydrate and Protein System (CNCPS) fractionation, in vitro digestibility of dry matter, neutral detergent fiber, and crude protein. All the cakes presented low moisture, rather variable ether extract contents and medium to high levels of crude protein and neutral detergent fiber. The cakes significantly differed in terms of CNCPS partitioning and in vitro digestibility. Tobacco and hemp cakes presented high contents of slow degradable fractions of crude protein and carbohydrate joined to good post-ruminal protein digestibility. Cardoon cakes presented the highest rumen protein degradability. Based on crude protein content and intestinal digestibility of rumen undegraded protein, cakes of tobacco and hemp showed the better potential as alternative protein supplements for ruminants, while pomegranate appears to be the least suitable for ruminant feeding.

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Mmongoyo, Juma A., Felicia Wu, John E. Linz, Muraleedharan G. Nair, Jovin K. Mugula, Robert J. Tempelman, and Gale M. Strasburg. "Aflatoxin levels in sunflower seeds and cakes collected from micro- and small-scale sunflower oil processors in Tanzania." PLOS ONE 12, no. 4 (April 18, 2017): e0175801. http://dx.doi.org/10.1371/journal.pone.0175801.

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Dijanovic, Dijana, Vesna Stankovic, and Ivan Mihajlovic. "Improvement of sunflower for consumption." Genetika 35, no. 3 (2003): 161–67. http://dx.doi.org/10.2298/gensr0303161d.

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Growing sunflower (Heliianthus annuus L) for consumption is becoming more and more attractive in the whole world and in our country, as well. The consumption of this product has been considerably increased because it is being used more and more in various forms: sunflower seed in a hull, hulled kernels fried or non-fried, salted or non-salted with addition of various spices. The sunflower kernel is used for preparing over 100 different food products: special types of bread, cakes, ice-cream, chocolate. In accordance with the trade demands, the aims of sunflower seeds for consumption improvement are: high productivity, greater content of proteins, lesser content of oil, oncreased mass of 1000 seeds, lesser portion of the hull easy nibbling, as well as tolerance to dominant diseases in the growing region. In the Agricultural and Technological Research Center in Zajecar, 4 genotypes of protein sunflower (two cultivars and two hybrids) have been created so far. This study shows the results achieved in increasing the content of protein, the mass of 1000 seeds, decreasing the content of oil and hull of the new 90 hybrid combination. The hybrid combinations were obtained by crossing of the CMS and restorer lines.

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Monlau, Florian, Eric Latrille, Aline Carvalho Da Costa, Jean-Philippe Steyer, and Hélène Carrère. "Enhancement of methane production from sunflower oil cakes by dilute acid pretreatment." Applied Energy 102 (February 2013): 1105–13. http://dx.doi.org/10.1016/j.apenergy.2012.06.042.

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9

Amores, Gustavo, Mailo Virto, Ana Isabel Nájera, Nerea Mandaluniz, Josune Arranz, María Angeles Bustamante, Izaskun Valdivielso, et al. "Rapeseed and sunflower oilcake as supplements for dairy sheep: animal performance and milk fatty acid concentrations." Journal of Dairy Research 81, no. 4 (October 7, 2014): 410–16. http://dx.doi.org/10.1017/s0022029914000521.

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The influence of different amounts of oilseed cake (rapeseed and sunflower) on animal production parameters and fatty acid (FA) concentrations of the milk was studied in a Latxa dairy sheep experimental flock, both in winter (50% oilcakes; indoor feeding) and in spring (30% oilcakes; part-time grazing). The two different levels of the oilcakes tested did not affect animal production parameters or milk yield. Milk fat content and the fat/protein ratio decreased significantly with 30 and 50% sunflower cake. Yet, fat/protein ratio values were within the range for cheesemaking. Both levels of either type of oilcake tested significantly increased the concentrations of nutritionally interesting FA (CLA isomer C18:2cis-9, trans-11, vaccenic, oleic, and total unsaturated FA), while simultaneously decreasing the concentration of atherogenic FA. The atherogenicity indexes of milks from ewes fed 50 or 30% of either oilcake were significantly lower than those of their corresponding control. The use of cakes in winter increased the concentration of nutritionally interesting FA to the values obtained with part-time grazing.

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Oh, Im Kyung, Cynthia Amoah, Jeongtaek Lim, Sungmin Jeong, and Suyong Lee. "Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replacer." LWT 86 (December 2017): 430–37. http://dx.doi.org/10.1016/j.lwt.2017.08.021.

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Salgado, Pablo R., Sara E. Molina Ortiz, Silvana Petruccelli, and Adriana N. Mauri. "Sunflower Protein Concentrates and Isolates Prepared from Oil Cakes Have High Water Solubility and Antioxidant Capacity." Journal of the American Oil Chemists' Society 88, no. 3 (September 8, 2010): 351–60. http://dx.doi.org/10.1007/s11746-010-1673-z.

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12

Praveena, B., C. V. S. Srinivas, and G. Nagaraj. "QUALITY OF SOME INDIAN SUNFLOWER GENOTYPES AND UTILIZATION OF CAKES IN SNACK FOODS / CALIDAD DE CIERTOS GENOTIPOS INDIOS DEL GIRASOL Y LA UTILIZACION DE TORTADAS DE GIRASOL EN LOS PRODUCTOS A MORDISCAR / QUALITÉ DE QUELQUES GÉNOTYPES DE TOURNESOL INDIEN ET UTILISATION DE GALETTES DE TOURNESOL DANS LES PETITS HORS-D’OEUVRE." helia 23, no. 33 (December 2000): 121–28. http://dx.doi.org/10.1515/helia.2000.23.33.121.

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SUMMARY Studies have been carried out on the quality and utilization of sunflower seed and cake. Sunflower hybrids have been examined for their proximate composition, micronutrients, fatty acid profile and tocopherol content. The major fatty acids namely oleic and linoleic acids, were 36-50% and 42-54%, respectively. Micronutrients like zinc, copper, manganese and iron were analyzed in various genotypes; zinc content ranged from 50 to 107.2 μg/g, copper 24.4-39.6 μg/g, manganese 28.2-89.6 μg/g and iron between 305 and 392 μg/g. Alpha, beta and gamma tocopherols ranged between 406 and 485, 35 and 56 and 4 and 10 mg/kg, respectively. MSFH 8 had high levels of tocopherols and micronutrients. Sunflower cake flour and protein isolates were utilized in the preparation of biscuits and some snack food items like pakodi and chapati. Protein isolates added at 5% levels increased protein content of biscuits from 12 g/100g to 16 g/100g. At 10% level the protein content was 20 g/100g. Taste panel acceptability was 75-80% for the biscuits and snack foods against 100% for the control. There is thus a good opportunity for utilization of sunflower seed and cake flours and their protein isolates as food ingredients in India.

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Amini, Khatereh, Anousheh Sharifan, Babak Ghiassi Tarzi, and Reza Azizinezhad. "Preparation of a Low-Calorie, Gluten-Free All-in-One Cake Mix, Containing Bacillus Coagulans Using Quinoa and Inulin Functionality." Journal of Food Quality 2022 (April 23, 2022): 1–12. http://dx.doi.org/10.1155/2022/8550086.

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Celiac patients must follow a strict gluten-free diet along the life that leads to many nutritional deficiencies. This study aimed to produce an “all-in-one gluten-free cakemix based on quinoa flour” for celiac patients and other gluten-sensitive people. Nine treatments were provided with quinoa flour (25, 27.5, and 30% of total formula), inulin as a prebiotic, fat replacer and natural sweetener (2.4, 3.2, and 4% of total formula). The content of oil was reduced using oil powder consisting of sunflower oil and wall materials (resistant starch and maltodextrin 50 : 50). Bacillus coagulans was added as a probiotic bacteria. A commercial cakemix was considered as a control sample. The nutritional and chemical properties of cake mixes (percentage of moisture, protein, mineral, carbohydrate, crude fiber, fat, and calorie) and physical and textural properties of cakes (springiness, specific volume, porosity, chewiness, browning reaction, moisture, and water activity) were tested. Data were analyzed by https://graphpad.ir/prism/software using one way analysis of variance (ANOVA). After sensory evaluation, the treatment number 5 was selected as the most acceptable cake among all treatments. Its amino acid profile, fatty acid profile, and peroxide index were determined. The minerals, protein, and fiber of quinoa cake mixes were significantly higher, and the fat, carbohydrate and calorie were lower than control. Addition of quinoa reduced springiness, specific volume, porosity, chewiness, and increased the browning reaction. But these changes did not have a very negative effect in general. The moisture, water activity, and bacteria count changes were followed during four days of cakes preservation in refrigerator. The reduction trend of quinoa cakes moisture and water activity was slower than control. The number of bacteria was enough to be considered as a probiotic product after 4 days. Quinoa flour could improve the nutritional and functional properties of gluten-free cake mixes.

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Krasucki, W., J. Matras, J. Solarz, and E. Grela. "The effect of rapeseed and sunflower cakes on performance and composition of colostrum and milk in sows." Journal of Animal and Feed Sciences 13, Suppl. 2 (September 16, 2004): 27–30. http://dx.doi.org/10.22358/jafs/70287/2004.

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Bárta, Jan, Veronika Bártová, Markéta Jarošová, Josef Švajner, Pavel Smetana, Jaromír Kadlec, Vladimír Filip, et al. "Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences." Foods 10, no. 11 (November 11, 2021): 2766. http://dx.doi.org/10.3390/foods10112766.

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Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk thistle, poppy, pumpkin, rapeseed, safflower, sunflower) were sieved into fractions above (A250) and below (B250) 250 µm. The chemical composition, SDS-PAGE profiles, colour, functional properties and antioxidant activities of these flours were evaluated. The B250 fractions were evaluated as being protein and ash rich, reaching crude protein and ash content ranging from 31.78% (milk thistle) to 57.47% (pumpkin) and from 5.0% (flax) to 11.19% (poppy), respectively. A high content of carbohydrates was found in the flours of hemp, milk thistle and safflower with a significant increase for the A250 fraction, with a subsequent relation to a high water holding capacity (WHC) for the A250 fraction (flax, poppy, pumpkin and sunflower). The A250 milk thistle flour was found to have the richest in polyphenols content (TPC) (40.89 mg GAE/g), with the highest antioxidant activity using an ABTS•+ assay (101.95 mg AAE/g). The A250 fraction for all the species exhibited lower lightness than the B250 fraction. The obtained results indicate that sieving oilseed flour with the aim to prepare flours with specific functional characteristics and composition is efficient only in combination with a particular species.

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Horký, Pavel. "Effect of Protein Concentrate Supplement on the Qualitative and Quantitative Parameters of Milk from Dairy Cows in Organic Farming." Annals of Animal Science 14, no. 2 (April 1, 2014): 341–52. http://dx.doi.org/10.2478/aoas-2014-0008.

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Abstract In our experiment, we studied the effects of protein concentrate addition on the qualitative and quantitative composition of milk in organically farmed dairy cows. A total number of 40 Holstein cows were divided into two groups. Live weight of dairy cows was around 625±25 kg. Average production efficiency of animals was 7600±50 kg milk for the lactation period. Animals of both groups received identical basal feed ration. The first experimental group of cows (n=20) received in the feed ration a protein concentrate from organic production (soybean cake 60%, sunflower cake 20%, linseed cake 20%) at 1 kg per head and day. The second group served as a control (n=20) without the addition of protein concentrate. The experiment lasted 30 days. The goal of the experiment was to investigate whether the addition of protein concentrate can affect individual milk components. The measured values show that the experimental group of dairy cows with the addition of protein concentrate exhibited increases in fat content by 7.4% (P≤0.05), in urea content by 83.1% (P≤0.001) and in citric acid content by 18.6% (P≤0.01), and decreases in free fatty acids by 54.9% (P≤0.001), in ECM by 5.5% (P≤0.05) and in FCM by 6.1% (P≤0.05). The control group of cows exhibited the citric acid content in milk increased by 20.0% (P≤0.05). The results indicate that the protein concentrate composed of soybean, sunflower and linseed cakes can affect the composition of milk from organically farmed dairy cows

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Nagalakshmi, D., K. Dhanalakshmi, and D. Himabindu. "Replacement of groundnut cake with sunflower and karanj seed cakes on performance, nutrient utilisation, immune response and carcass characteristics in Nellore lambs." Small Ruminant Research 97, no. 1-3 (May 2011): 12–20. http://dx.doi.org/10.1016/j.smallrumres.2011.02.003.

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Castro, Aline Machado de, Leda dos Reis Castilho, and Denise Maria Guimarães Freire. "Characterization of babassu, canola, castor seed and sunflower residual cakes for use as raw materials for fermentation processes." Industrial Crops and Products 83 (May 2016): 140–48. http://dx.doi.org/10.1016/j.indcrop.2015.12.050.

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Sibanda, S., P. O. Osuji, and I. V. Nsahlai. "The degradation of oilseed cakes and their effects on the intake and rumen degradability of maize stover given to Ethiopian Menz sheep." Animal Science 57, no. 03 (December 1993): 421–28. http://dx.doi.org/10.1017/s1357729800042752.

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AbstractSix rumen cannulated sheep (26·1 (s.d. 2·24) kg live weight) given maize stoverad libitumwere supplemented with either sunflower (Helianthus annus) cake (SFC), decorticated cottonseed (CSC) or noug (Guizotia abyssinica) cakes (NGC) with or without crushed maize grain. The 6×6 Latin-square experiment studied the degradation properties of the oilseed cakes and their effects and that of maize on the degradation of maize, maize stover and the composite diet.Seedcakes differed in the degradability characteristics of dry matter and nitrogen: intercept (a) (P< 0·001); potentially degradable fraction (b) (P< 0·001); rate of degradation (c) (P< 0·001); and the effective degradability (P< 0·0001). The pooled sum of the degradabilities of the individual ingredients were significantly lower than that of mixed ingredients (composite diet) (P< 0·001).The main effects of protein and maize were not significant on the degradation of maize stover. Maize had the tendency to depress the rates of degradation of stover by 0·52 with SFC.Although the protein × maize interaction was not significant on maize stover degradability, it is important to note that maize had the effect of increasing stover degradation rate with CSC and NGC, but a depressing effect with SFC. Hence it was concluded that the carbohydrate effect on roughage degradation rate may vary as a function of the difference between the degradation rate of the energy and protein supplements.

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Hăbeanu, Mihaela, Nicoleta Aurelia Lefter, Smaranda Mariana Toma, Lavinia Idriceanu, Anca Gheorghe, and Ioan Surdu. "Nitrous Oxide Prediction in Manure from Pigs Given Mustard x Grapeseed Oil Cakes as a Replacement for Sunflower Meal." Archiva Zootechnica 24, no. 2 (December 1, 2021): 47–57. http://dx.doi.org/10.2478/azibna-2021-0012.

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Abstract During the last century, the emission of nitrous oxide (N2O) from the livestock sector increased significantly. N2O is a greenhouse gas with 298-fold higher global warming potential (GWP) than CO2. Pigs accounted for about 26% of N2O emissions. The formation of N2O occurs through nitrification and denitrification processes in manure. This study aimed to estimate N2O production in the manure of growing-finishing pigs by using our experimental data in the model. The associative effects of dietary mustard and grapeseed oil cakes (MxG), as an alternative for sunflower meal (SFM), on performance and efficiency traits were also determined. Forty growing-finishing pigs were randomly allocated in two groups (2 replicates per group) fed two diets: C diet (based on SFM, 15 wt) and E diet (based on M and G mixture, 7:8 wt:wt). Our model includes as initial input data: body weight (BW), feed intake, nitrogen intake, dietary dry matter, and fibre intake. Using literature prediction equations, including total nitrogen output (TNO) as the main parameter, we established N2O production expressed as equivalent CO2 (E-CO2). A decline with 3% for BW (P=0.44), respectively 9.0% for average daily gain (ADG, P=0.21) in pigs given MxG was recorded. Correlated with growth parameters, efficiency traits (feed intake, feed: gain ratio, N and fibre intake) were decreased as well (P>0.05). Dietary addition of MxG led to a 5% lower level of N2O production in manure. The reduction of TNO was not significant (<7.14% in the E diet compared to the C diet). In our trial, a relatively low N intake percentage is retained in the pigs body (35.56% in the C group and 35.98% in the E group, P>0.05). Based on these results, we conclude that the inclusion of 15% MxG mixture in pigs diets, although slightly declining growth parameters, is a valuable nutritional solution by their contribution to lowering N2O and N output in the manure.

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Dikhtyar, Aliona, Svetlana Andrieieva, Natalia Fedak, Olga Grinchenko, and Yevgen Pyvovarov. "Determining patterns in the formation of functional-technological properties of a fat-based semi-finished product in the technology of sponge cake products." Eastern-European Journal of Enterprise Technologies 6, no. 11 (114) (December 28, 2021): 15–31. http://dx.doi.org/10.15587/1729-4061.2021.246006.

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This paper reports the development of a technology for a fat-based semi-finished product, which was used in the manufacturing of products made from butter sponge-cake batter. When combining high-oleic type oils, beeswax, and monoglyceride, the dense emulsion "oleogel" is formed, which can replace fatty products in flour products technology. The fat-based semi-finished product devised fully matches the technological functions of margarine. The expediency of using sunflower oil of high-oleic type (90.0 %) was established, as a base for the fat-based semi-finished product, as well as the rational percentage of organogelators (monoglyceride, 7 %, beeswax, 3 %), which would ensure the production of a fat-based semi-finished product for the target purpose. The feasibility of using a fat-based semi-finished product has been determined in order to solve two tasks: the introduction of a fat-based semi-finished product that contains high-oleic sunflower oil and has several functional benefits of a healthy diet. The fat-based semi-finished product devised could replace butter in the butter sponge cake technology. It was established that the use of the fat-based semi-finished product ensures the production of products from sweet dough, characterized by the highest values of specific volume and porosity. Applying the fat-based semi-finished product makes it possible to increase the yield of finished products (shrinkage decreases by 19.5 % compared to the control sample, to 18.4 %). The parameters for storing finished products from sweet dough containing the fat-based semi-finished product have been substantiated. It was determined that intensive fat release begins on day 7 of storage of finished products. After 10 days of storage, the experimental samples of sponge cakes release 2.0 times less fat than the control sample. The technology for making products from sweet dough using the fat-based semi-finished product has been developed.

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Benhissi, H., I. Beltrán de Heredia, and A. García-Rodríguez. "Effect of replacing palm fat with high-linoleic cold-pressed rapeseed or sunflower cakes on fatty acid biohydrogenation in an artificial rumen (Rusitec)." Animal Production Science 58, no. 3 (2018): 499. http://dx.doi.org/10.1071/an15348.

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The present study aimed to evaluate the effect of substituting high-linoleic cold-pressed rapeseed or sunflower cakes for palm fat on fatty acids biohydrogenation in an artificial rumen. Three isoproteic and isolipidic diets (forage : concentrate ratio 10 : 90) were evaluated. The three diets consisted of barley straw plus a concentrate mixture supplemented with (1) prilled palm fat (CTR, Control), (2) cold-pressed rapeseed cake (CPRC treatment) or (3) cold-pressed sunflower cake (CPSC treatment) as a lipid source. The assay was conducted using a Rusitec unit consisting of six vessels (two vessels per treatment). After 7-day adaptation period, nutrients disappearance, rumen fermentation parameters and fatty acid profile of rumen digesta were determined for 3 days. CPRC treatment had no effect on nutrients disappearances and rumen fermentation. In contrast, CPSC reduced neutral detergent fibre (P = 0.04), acid detergent fibre (P = 0.01), protein (P = 0.01), organic matter (P < 0.01) and dry matter (P = 0.01) disappearances, compared with CTR and CPRC. CPSC also decreased total volatile fatty acids (P = 0.01) production and shifted rumen fermentation pattern towards lower acetate (P = 0.03) and higher propionate proportion (P = 0.01), in comparison to CTR and CPRC. Both CPRC and CPSC altered the fatty acids composition of ruminal digesta by decreasing the total saturated fatty acids (P < 0.01) and increasing the accumulation of C18:0 (P < 0.01), total C18:1 cis (P < 0.01) and total C18:1 trans (P < 0.01). Vaccenic acid was increased (P < 0.01) 2.18-fold by CPRC and 4.09-fold by CPSC. C18:1 trans-10 : trans-11 ratio remained constant among treatments (P = 0.31). Rumenic acid was not affected by CPRC but was increased (P = 0.04) 4.25- and 2.83-fold by CPSC compared with CTR and CPRC, respectively. Overall, feeding CPRC or CPSC to ruminants might improve the ruminal fatty acid profile mainly by reducing saturated fatty acids and promoting cis-monounsaturated fatty acids and vaccenic acid accumulation without altering the trans-10 : trans-11 ratio. These changes in rumen fatty acid composition could occur without detrimental effects on ruminal fermentation for CPRC but they might be associated with impaired rumen function for CPSC.

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Benhissi, H., A. García-Rodríguez, and I. Beltrán de Heredia. "Effect of type and inclusion level of cold-pressed oilseed cakes on in vitro rumen fermentation." Animal Production Science 54, no. 10 (2014): 1709. http://dx.doi.org/10.1071/an14258.

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The current study was conducted to explore the impact of inclusion of different types and levels of cold-pressed oilseed cakes on in vitro rumen fermentation and gas production parameters. Two batch fermentation trials (24 and 96 h) were conducted using the in vitro gas production technique. In each trial, three types of lipid sources [palm fat (PF), cold-pressed rapeseed cake (CPRC) and cold-pressed sunflower cake (CPSC)] × two levels of total fat (30 and 60 g/kg DM) were evaluated. Incubated substrates were made from iso-energetic and isoproteic basal mixtures of barley straw and concentrate (ratio 10 : 90). During the 24-h incubation trial, samples were collected 24 h post-incubation to measure volatile fatty acids (VFA) and methane production. The 96-h incubation was used to assess the rate and extent of in vitro gas production. CPSC showed lower total VFA (P < 0.001) and methane (P < 0.001) production, compared with PF and CPRC. High fat level decreased total VFA (P < 0.001) and methane (P < 0.001) production compared with low level of inclusion. Molar proportions of individual VFA and acetate to propionate ratio were not affected by lipid supplementation. CPSC reduced (P = 0.006) asymptotic gas production at high fat level, compared with PF and CPRC. Neither supplementation level nor type of lipid affected the fractional gas production rate or lag time. In conclusion, there was no difference in ruminal fermentation when either CPRC or PF were added but CPSC altered microbial fermentation in vitro at a total fat level of 60 g/kg DM.

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Ivanova, Silviya, and Nikolay Markov. "Investigation of the feed resource for buffalo." Acta Scientiarum. Animal Sciences 43 (April 26, 2021): e52493. http://dx.doi.org/10.4025/actascianimsci.v43i1.52493.

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Buffaloes make better use of coarse and inferior feed by converting them to biologically valuable animal production. They make very good use of the additional production of crop production, such as straw, sunflower cakes, sprouts and other. The aim is to study the physicochemical and fatty acid composition of the rations of buffalo of the Bulgarian mura breed in a church farm in Gigentsi village, Pernik District. The application of standard methods for the nutrition of buffaloes in separate periods - pastured with succulent fodder, winter (indoor) with coarse fodder, through which the ruminants are provided with the necessary nutritional components, allows to obtain high quality milk as a basic raw material for the production of dairy products. The use of succulent fodder and the incorporation of root crops into the feed instead of the buffalo concentrate provides them with respect to linoleic and alphalinolenic fatty acids, which are substrates for the synthesis of CLA (anticancer action) in rumen of ruminants.

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Margaret, Aanyu, Chobet Ondhoro Constantine, Ganda Euglance, Charles Kato Drago, and Komugisha Basiita Rose. "Intestine histology, nutrient digestibility and body composition of Nile tilapia (Oreochromis niloticus) fed on diets with both cotton and sunflower seed cakes." African Journal of Biotechnology 13, no. 37 (September 10, 2014): 3831–39. http://dx.doi.org/10.5897/ajb12.1895.

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Kachel-Jakubowska, Magdalena, Artur Kraszkiewicz, and Marta Krajewska. "Possibilities of Using Waste after Pressing Oil from Oilseeds for Energy Purposes." Agricultural Engineering 20, no. 1 (April 1, 2016): 45–54. http://dx.doi.org/10.1515/agriceng-2016-0005.

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AbstractCurrently, many countries are establishing goals for substituting fossil fuels with biomass. This global trade in solid biofuels, which is to some extent already taking place, will have a major impact not only on other commodity markets like vegetable oils or animal fodder but also on the global land use change and on environmental impacts. It demonstrates the strong but complex link between biofuels production and the global food market, it unveils policy measures as the main drivers for production and use of biofuels and it analyzes various sustainability indicators and certification schemes for biofuels with respect to minimizing the adverse effects of biofuels. Biomass is seen as a very promising option for fulfilling the environmental goals defined by the European Commission as well as various national governments. We have measured selected physicochemical properties of several the most common oilseeds and the residue materials in the form of cakes, moisture, fat, heat of combustion, the calorific value and ash content. The results showed that the considered plants and waste derived therefrom can be a good energy source. Examples include sunflower oilcake, sesame, pumpkin and rapeseed cake, for which the calorific value amounted to respectively: 28.17; 27.77; 26.42 and 21.69 MJ·kg−1.

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Senthilkumaran, Anupriya, Amin Babaei-Ghazvini, Michael T. Nickerson, and Bishnu Acharya. "Comparison of Protein Content, Availability, and Different Properties of Plant Protein Sources with Their Application in Packaging." Polymers 14, no. 5 (March 7, 2022): 1065. http://dx.doi.org/10.3390/polym14051065.

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Plant-based proteins are considered to be one of the most promising biodegradable polymers for green packaging materials. Despite this, the practical application of the proteins in the packaging industry on a large scale has yet to be achieved. In the following review, most of the data about plant protein-based packaging materials are presented in two parts. Firstly, the crude protein content of oilseed cakes and meals, cereals, legumes, vegetable waste, fruit waste, and cover crops are indexed, along with the top global producers. In the second part, we present the different production techniques (casting, extrusion, and molding), as well as compositional parameters for the production of bioplastics from the best protein sources including sesame, mung, lentil, pea, soy, peanut, rapeseed, wheat, corn, amaranth, sunflower, rice, sorghum, and cottonseed. The inclusion of these protein sources in packaging applications is also evaluated based on their various properties such as barrier, thermal, and mechanical properties, solubility, surface hydrophobicity, water uptake capacity, and advantages. Having this information could assist the readers in exercising judgement regarding the right source when approving the applications of these proteins as biodegradable packaging material.

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Desai, A. S., R. K. Singh, and P. H. Sapkale. "Comparative efficacy of supplemented de-oiled groundnut, sunflower, maize and cottonseed cakes on growth and body composition of fry of common carp,Cyprinus carpio (comm.)." Journal of Applied Animal Research 39, no. 3 (September 2011): 221–24. http://dx.doi.org/10.1080/09712119.2011.565548.

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Greiling, A. M., R. Reiter, and M. Rodehutscord. "Utilization of unprocessed and fibre-reduced oilseed cakes of rapeseed and sunflower seed in rainbow trout (Oncorhynchus mykissW.) nutrition-Evaluation of apparent digestibility and growth performance." Aquaculture Nutrition 24, no. 3 (December 18, 2017): 1133–43. http://dx.doi.org/10.1111/anu.12652.

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Smith, Chris C. R., Silas Tittes, J. Paul Mendieta, Erin Collier-zans, Heather C. Rowe, Loren H. Rieseberg, and Nolan C. Kane. "Genetics of alternative splicing evolution during sunflower domestication." Proceedings of the National Academy of Sciences 115, no. 26 (June 11, 2018): 6768–73. http://dx.doi.org/10.1073/pnas.1803361115.

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Alternative splicing enables organisms to produce the diversity of proteins necessary for multicellular life by using relatively few protein-coding genes. Although differences in splicing have been identified among divergent taxa, the shorter-term evolution of splicing is understudied. The origins of novel splice forms, and the contributions of alternative splicing to major evolutionary transitions, are largely unknown. This study used transcriptomes of wild and domesticated sunflowers to examine splice differentiation and regulation during domestication. We identified substantial splicing divergence between wild and domesticated sunflowers, mainly in the form of intron retention. Transcripts with divergent splicing were enriched for seed-development functions, suggesting that artificial selection impacted splicing patterns. Mapping of quantitative trait loci (QTLs) associated with 144 differential splicing cases revealed primarilytrans-acting variation affecting splicing patterns. A large proportion of identified QTLs contain known spliceosome proteins and are associated with splicing variation in multiple genes. Examining a broader set of wild and domesticated sunflower genotypes revealed that most differential splicing patterns in domesticated sunflowers likely arose from standing variation in wildHelianthus annuusand gained frequency during the domestication process. However, several domesticate-associated splicing patterns appear to be introgressed from otherHelianthusspecies. These results suggest that sunflower domestication involved selection on pleiotropic regulatory alleles. More generally, our findings indicate that substantial differences in isoform abundances arose rapidly during a recent evolutionary transition and appear to contribute to adaptation and population divergence.

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Thines, M., R. Zipper, and O. Spring. "First Report of Pustula tragopogonis, the Cause of White Rust on Cultivated Sunflower in Southern Germany." Plant Disease 90, no. 1 (January 2006): 110. http://dx.doi.org/10.1094/pd-90-0110c.

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Pustula tragopogonis (Pers.) Thines (2), formerly known as Albugo tragopogonis (Pers.) Gray, causes white rust on some members of the Asteraceae. It has been reported to attack cultivated sunflower in several parts of the world, for example, North America (1) and South Africa (3), but has not been previously reported on sunflower in Germany. During June 2003, the first diseased plants were observed in a sunflower field near Stuttgart, where sunflowers were grown as ornamentals. During 2004, P. tragopogonis was found in several ornamental sunflower fields in southern Germany. In some cases, P. tragopogonis co-occurred with Plasmopara halstedii (Farlow) Berl. & De Toni on the same plants. After a cold winter, the first diseased plants for 2005 were observed during June in the area around Stuttgart. The percentage of affected plants in the sunflower fields varied considerably, ranging from 20 to 80%. Only small lesions with oospores could be found on petioles and stems of infected plants. The typical spots with white blisters were observed mostly on leaves in the upper half of the plants, but also occurred on the bracteoles of the flower heads. Spots were chlorotic on the upper side of the leaf and exhibited whitish pustules on the lower side of the leaf. Pustules were concentrated around the margins of the leaves, but also were observed scattered on the whole lower surface. Light and scanning electron microscopy, as well as polymerase chain reaction and internal transcribed spacer sequencing were applied to identify the attacking pathogen as P. tragopogonis. Infection tests under laboratory conditions also proved the pathogenicity of the attacking agent to oilseed sunflower. Since the pathogen has survived the harsh winter months of early 2005 and appeared in three consecutive seasons, the disease seems now to be established in southern Germany and is expected to spread into other regions. References: (1) T. J. Gulya et al. Plant Dis. 86:559, 2002. (2) M. Thines and O. Spring. Mycotaxon 92:443, 2005. (3) P. S. van Wyk et al. Helia 22:83, 1995.

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Telezhenko, L., M. Napadovska, and T. Pasternak. "DEVELOPMENT OF A RECIPE FOR CRUSTILIANS WITH HIGH NUTRITIONAL VALUE." Grain Products and Mixed Fodder’s 20, no. 4 (June 15, 2021): 24–28. http://dx.doi.org/10.15673/gpmf.v4i4.2016.

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One of the most important problems of the population's nutrition is the high caloric content of flour confectionery products, due to their oversaturation with carbohydrate and fat components. This trend leads to micronutrient deficiencies, and later to metabolic problems and deteriorating health. In recent years, there has been an expansion of the range of waffles, improving technology through the wider introduction of various ingredients of plant origin. Crustilian is a crunchy product or component of a dish that has a crispy texture (waffles, cereal breads) or a surface (a crust of bread or potato balls with a fried crust). Crustilian is also used as a layer for cakes or desserts, which usually consists of waffle crumbs, chopped nuts and melted dark chocolate. There are still many variations for making crustilians. The range of applications of crustilian in the manufacture of sweet dishes is extremely wide. The nutritional value of crustilians is determined by the composition of raw materials and can be significantly increased due to the rational selection of components, the introduction of enrichments in the recipe, as well as technological processing, which increases their digestibility. Improving the technology of crucifers waffles by increasing their nutrient density will expand the range of products with functional ingredients, and enrichment of the micronutrient composition due to valuable plant raw materials will improve the nutritional value and organoleptic characteristics of the finished product. A line of crustilians with a high content of biologically active compounds has been developed due to the introduction of superfoods such as flax seeds, sesame seeds, sunflower and walnuts and peanuts into the product formulation. It is established that the use of peanuts and walnuts, in the composition, makes the dough less crispy and more fatty. The presence of flax and sesame does not reduce the crunchiness of the finished product, which is characteristic of crustilians, but, on the contrary, slightly increases this figure. It is proved that the index of nutritional density of crustilian made according to the developed recipe in comparison with the prototype is characterized by an increase in the index of nutritional density in three times, while the mass fraction of the macronutrients increases from 1.26 to 2.5 times, depending on the micronutrient. increases only 1.1 times.

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Munguti, J., H. Charo-Karisa, MA Opiyo, EO Ogello, E. Marijani, L. Nzayisenga, and D. Liti. "Nutritive value and availability of commonly used feed ingredients for farmed nile tilapia (Oreochromis niloticus L.) and African catfish (Clarias gariepinus, Burchell) in Kenya, Rwanda and Tanzania." African Journal of Food, Agriculture, Nutrition and Development 12, no. 51 (May 28, 2012): 6135–55. http://dx.doi.org/10.18697/ajfand.51.11085.

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Commonly utilized feed ingredients for culture of Nile tilapia ( Oreochromis niloticus ) and Africa n catfish ( Clarias gariepinus ) from Kenya , Tanzania and Rwanda were collected over a period of six months (January - June 2010) and evaluated for their nutritive composition through proximate analysis. Most of the fish feed ingredients were found in all the three countries except a few that were unique to one or two countries as detailed in the results . Feed ingredients of animal origin exhibited significantly (P <0.05) higher crude protein levels (407 - 635 g/kg DM ) compared to the feed ingredients of plant based origin . Freshwater shrimp s ( Caridina nilotic a ) contained the highest crude protein levels of 635 g/kg DM. Feed ingredients of animal origin had low ether extracts (EE) with an exception of Omena fish ( Rastrineobola argentea ) . Crude fibre (CF) was generally higher on feed ingredients of plant origin and ranged between 55 - 368 g/kg DM while Nitrogen Free Extract s (Nf E) and ash content were higher in the feedstuff s of plant origin with an exception of maize bran which had the lowest value. Omena fish and freshwater shrimp had higher ash content of 182 and 228 g/kg DM compared to other feed ingredients of animal origin, which may indicate contamination with soil particles during drying process . Based on the feed ingredient availability, potential competition with other human uses, content of crude protein and crude fibre and the feasibility of removal of anti -nutritional factors, C . nilotica , blood meal, meat and bone meal , were identified as most promising sources of animal based protein. Cotton (Gossypium spp) and sunflower ( Helianthus annuus ) seed cakes provided the best option as source of processed plant based protein. L eaves of gallant soldier ( Galiso nga parviflora ) , sweet potato ( Ipomoea batatus ), cassava ( Manihot esculenta ) and papaya ( Papaya carica ) were identified as high potential feedstuffs of plant origin either processed or in raw form for small -scale fish farming . We recommend that in well fertilized semi- intensive ponds , maize ( Zea mays ) , wheat ( Triticum aestivum ) and rice ( Oryza sativa ) bran may be utilized where available to supplement natural pond food

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Infantino, A., G. Di Giambattista, and S. Socciarelli. "First Report of Sclerotium rolfsii on Sunflower in Italy." Plant Disease 81, no. 8 (August 1997): 960. http://dx.doi.org/10.1094/pdis.1997.81.8.960b.

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During June 1996, 1-month-old sunflower plants (Helianthus annuus. L.) of the cvs. Blue Mix and Romsun × 590, grown at the experimental farm of the Istituto Sperimentale per la Nutrizione delle Piante (Montelibretti, Rome), showed symptoms of wilting, and then gradually dried out. Discolored areas were observed on the crown, where whitish, fan-shaped mycelia were occasionally present. A fungus was isolated on potato dextrose agar from surface-disinfested, diseased stem fragments. It also developed from diseased stem segments incubated in moist chambers. In both cases, round sclerotia developed after 9 days at room temperature. The fungus was identified as Sclerotium rolfsii Sacc. The fungus has been deposited in the ISPaVe collection (no. ER 883). To test pathogenicity, 20-day-old sunflower seedlings of the cvs. Blue Mix and Romsun × 590 were grown singly in an autoclaved peat/soil mixture in 20-cm-diameter plastic pots in a greenhouse at 30 ± 3°C. Plants were inoculated by placing five sclerotia of isolate ER 883 near the crown of each plant about 5 mm below the soil surface. For each cultivar, 10 plants were inoculated and 10 were left uninoculated. Wilting symptoms and stem discoloration appeared after 12 days. Sclerotia were produced at the stem base of some inoculated plants. All inoculated plants died after 20 days. S. rolfsii was consistently reisolated from all the inoculated plants, while no symptoms or signs were observed on the uninoculated plants. This is the first report of S. rolfsii on sunflower in Italy and has important implications for the use of sunflower in crop rotation. An unusual rainy period delayed planting of sunflowers by 1 month in 1996 and this could have favored the disease.

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Priporov, I. E., V. S. Kurasov, and E. E. Samurganov. "Technology of sunflower cake preparation." IOP Conference Series: Earth and Environmental Science 488 (May 28, 2020): 012036. http://dx.doi.org/10.1088/1755-1315/488/1/012036.

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36

Zhilin, Aleksandr, Aleksandr Zhilin, Aleksandr Fedorov, Aleksandr Fedorov, Dmitry Grebenshchikov, and Dmitry Grebenshchikov. "Dynamics of acousto-convective drying of sunflower cake compared with drying by a traditional thermo-convective method." Foods and Raw Materials 6, no. 2 (December 20, 2018): 370–78. http://dx.doi.org/10.21603/2308-4057-2018-2-370-378.

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The article is devoted to the dynamics of sunflower cake drying in a fundamentally new acousto-convective way. Unlike the traditional (thermo-convective) method, the method proposed allows extracting moisture from porous materials without supplying heat to the sample. Thermo-vacuum drying helped to determine the absolute and relative initial moisture for the analysed samples of the sunflower cake, which equaled 313.1% and 75.8%, respectively. The kinetic curves for drying by thermo- and acousto-convective methods were obtained and analysed. A study of the acousto-convective drying of sunflower cake showed that the rate of moisture extraction depended on the resonating frequency, while there is an optimal mode in which drying proceeds from two to three times more intensively. In thermo-convective drying of sunflower cake, increasing the temperature of the drying stream twice (from 74.2°C to 127°C) reduces the duration of drying to a final absolute humidity of 40% three times. Comparing the thermo-convective and acousto-convective drying methods showed that twice as much moisture was removed from the samples dried by the (ACDP) with a flow frequency of 790 Hz and at room temperature for a 30-minute interval as with thermal convective drying with a working flow temperature of 127°C. The relaxation mathematical model used to describe the drying phenomenon and the experimental data for sunflower cake drying allows obtaining the quantitative parameters characterizing different modes and methods of drying the samples under study. The article analyses a discrete drying regime that contributes to increasing the efficiency of the acousto-convective mode of moisture extraction.

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Priporov, I. E., and A. B. Shepelev. "Optimization of the sunflower seeds extrusion process in obtaining sunflower cake." IOP Conference Series: Materials Science and Engineering 1111, no. 1 (March 1, 2021): 012049. http://dx.doi.org/10.1088/1757-899x/1111/1/012049.

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38

Abreu, Cleide Aparecida, Mariana Cantoni, Aline Renée Coscione, and Jorge Paz-Ferreiro. "Organic Matter and Barium Absorption by Plant Species Grown in an Area Polluted with Scrap Metal Residue." Applied and Environmental Soil Science 2012 (2012): 1–7. http://dx.doi.org/10.1155/2012/476821.

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The effect of organic matter addition on Ba availability toHelianthus annuusL.,Raphanus sativusL., andRicinus communisL. grown on a Neossolo Litólico Chernossólico fragmentário (pH 7.5), contaminated with scrap residue was evaluated. Four rates (0, 20, 40, and 80 Mg ha−1, organic carbon basis) of peat or sugar cane filter, with three replicates, were tested. Plant species were grown until the flowering stage. No effect of organic matter addition to soil on dry matter yield of oilseed radish shoots was observed, but there was an increase in sunflower and castor oil plant shoots when sugar cane filter cake was used. The average Ba transferred from roots to shoots was more than 89% for oilseed radish, 71% for castor oil plants, and 59% for sunflowers. Organic matter treatments were not efficient in reducing Ba availability due to soil liming.

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Priporov, I. E. "Increasing performance of feed grinder in obtaining pelleted sunflower cake." IOP Conference Series: Earth and Environmental Science 954, no. 1 (January 1, 2022): 012062. http://dx.doi.org/10.1088/1755-1315/954/1/012062.

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Abstract One of the options for improving the protein feed (the feed in the form of sunflower cake) grinders, for which Russian Federation patent No. 2648392 was obtained, is the modernization of the working surface of knife packages. They include knives in the form of an Archimedes Arbelo curvilinear triangle with saw-edged teeth along the perimeter of its entire surface of cutting edges. This will reduce the energy intensity of the process and improve the grinding quality. In literary sources, the values of the performance quantities and the energy intensity of the grinder in obtaining pelleted sunflower cake are absent. As a result of mathematical modeling of the grinding process of sunflower cake in the pelleted form, the optimal parameters of the studied factors were determined. In the indicated ranges of factors changing, the obtaining of pelleted sunflower cake is provided, it meets the zootechnical requirements for cattle with a minimum energy intensity of the grinding process E = 1.03 kWh/t and its performance W = 2.3 t/h.

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40

Stump, Eleonore. "Love, Guilt, and Forgiveness." Royal Institute of Philosophy Supplement 85 (July 2019): 1–19. http://dx.doi.org/10.1017/s1358246118000656.

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AbstractIn Simon Wiesenthal's book The Sunflower: On the Possibility and Limits of Forgiveness, Wiesenthal tells the story of a dying German soldier who was guilty of horrendous evil against Jewish men, women, and children, but who desperately wanted forgiveness from and reconciliation with at least one Jew before his death. Wiesenthal, then a prisoner in a camp, was brought to hear the German soldier's story and his pleas for forgiveness. As Wiesenthal understands his own reaction to the German soldier, he did not grant the dying soldier the forgiveness the man longed for. In The Sunflower, Wiesenthal presents reflections on this story by numerous thinkers. Their responses are noteworthy for the highly divergent intuitions they express. In this paper, I consider the conflicting views about forgiveness on the part of the respondents in The Sunflower.I argue that those respondents who are convinced that forgiveness should be denied the dying German soldier are mistaken. Nonetheless, I also argue in support of the attitude that rejects reconciliation with the dying German soldier. I try to show that, in some cases of grave evil, repentance and making amends are not sufficient for the removal of guilt, and that reconciliation may be morally impermissible, whatever the case as regards forgiveness.

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Goes, Rafael Henrique de Tonissi e. Buschinelli de, Luiz Henrique Xavier da Silva, Tatiana García Díaz, Antonio Ferriani Branco, Ana Lúcia Teodoro, and Gislaine Ribeiro Ferreira. "Sunflower cake in diets for beef cattle: digestibility, kinetics and in vitro ruminal fermentation parameters." Acta Scientiarum. Animal Sciences 41, no. 1 (December 3, 2018): 39492. http://dx.doi.org/10.4025/actascianimsci.v41i1.39492.

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The objective of this study was to evaluate the effect of the inclusion of sunflower cake replacing soybean meal in beef cattle diets on the in vitro digestibility of dry matter (IVDDM), organic matter (IVDOM), crude protein (IVDCP) and the ruminal fermentation kinetics and parameters. The experiment was analyzed according to a completely randomized design. The treatments consisted of four levels of sunflower cake, 0, 200, 400, 600 g kg-1, replacing soybean meal in the concentrate of beef cattle diets. The coefficients of IVDDM, IVDOM and IVDCP presented a quadratic effect with the addition of sunflower cake. The soluble fraction (fraction B) degradation rate and total gas production decreased linearly with the inclusion of sunflower cake. Values of pH in ruminal fluid were higher for levels 0, 200 and 600 g kg-1 sunflower cake. Sunflower cake can replace soybean meal by up to 280 g kg-1 in the concentrate of beef cattle diets, improving the in vitro digestibility of dry matter organic, matter and crude protein. Levels above 400 g kg-1 reduce ruminal digestion rate, digestibility and release of final fermentation products.

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Antunes, Ana Paula da Silva, Aureliano José Vieira Pires, Fábio Andrade Teixeira, Gleidson Giordano Pinto de Carvalho, Marcelo Mendes Corrêa, Flávio Pinto Monção, Leandro Sampaio Oliveira Ribeiro, Daniel Lucas Santos Dias, Wéder Jânsen Barbosa Rocha, and Daniella Cangussu Tolentino. "Ruminal degradation of dry matter, crude protein and fiber fraction of oilseed byproducts." Semina: Ciências Agrárias 40, no. 5Supl1 (August 7, 2019): 2417. http://dx.doi.org/10.5433/1679-0359.2019v40n5supl1p2417.

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The objective was to evaluate the rumen degradability of dry matter, crude protein and fiber fraction of some oilseed byproducts. Oilseed byproducts evaluated were: Sunflower Meal, Cotton Cake and Castor Bean Cake. The rumen degradability test was performed following a split plot randomized complete block design with three treatments (plots) and seven incubation times (subplots) and six blocks (animals). The readily soluble fraction of the dry matter of sunflower meal was 35.0% higher than the same fraction of cotton cake and castor bean cake (mean 24.46%, P < 0.01). The highest potential degradability of crude protein (P < 0.01) was verified in castor bean cake (96.90%, 5% rate of passage). Sunflower meal had the lowest insoluble fraction of the fiber fraction, 34.4%, compared to cotton cake and castor bean cake, with 64.4% and 39.4%, respectively (P < 0.01). Sunflower meal had the highest fiber effective degradability (25.2%). Sunflower meal presented better values of ruminal parameters of dry matter, crude protein and neutral detergent fiber in relation to the other byproducts.

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BERWANGER, EVELINE, RICARDO VIANNA NUNES, TACIANA MARIA MORAES DE OLIVEIRA, DOUGLAS FERNANDO BAYERLE, and LUÍS DANIEL GIUSTI BRUNO. "PERFORMANCE AND CARCASS YIELD OF BROILERS FED INCREASING LEVELS OF SUNFLOWER CAKE." Revista Caatinga 30, no. 1 (March 2017): 201–12. http://dx.doi.org/10.1590/1983-21252017v30n122rc.

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ABSTRACT This study aimed to evaluate the performance, carcass yield and intestinal morphometry of 1- to 21-day-old broiler chickens fed a diet containing increasing levels of sunflower cake, supplemented with or without an enzyme complex (EC). We used 1200 Cobb 500 birds, which were distributed in a completely randomized design in a 2x5 factorial scheme and five levels of sunflower cake inclusion (0, 5, 10, 15, and 20%) in diets supplemented or not with EC. Each treatment consisted of 5 replicates. Animals were fed the experimental diets from 1 to 21 days of age and from 22 to 42 days all birds received the same feed based on corn and soybean meal. There was no interaction between the level of sunflower cake inclusion and presence of EC. From 1 to 21 days of age, the weight gain, final weight, and feed intake linearly decreased (P<0.05) with increasing sunflower cake inclusion level. At 42 days old, after animals consumed diets based on corn and soybean meal (from 22 to 42 days), the levels provided least 21 days did not influence the performance results. Animals receiving the EC in the first phase showed better results at the end of the experiment (P<0.05). Up to 21 days old, carcass yield decreased, and abdominal fat increased with the sunflower cake inclusion. The addition of EC in the diet improved the thigh, breast and carcass yield. Intestinal morphology after 21 days revealed that the three segments of the intestine had at least one type of change, such as a decrease in villus height and increase in crypt depth, with increased level of sunflower cake in the diet, affecting performance.

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Milenkovic, Dragan, Milutin Milosavljevic, and Aleksandar Bojic. "Ultrasound-assisted extraction of sunflower oil from the cake after sunflower seed pressing." Journal of Agricultural Sciences, Belgrade 63, no. 2 (2018): 195–204. http://dx.doi.org/10.2298/jas1802195m.

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The influence of ultrasound application on the extraction (UE) of the cake after sunflower seed pressing was studied. Three different solvents were used for extraction in the Soxhlet apparatus: n-hexane, petroleum ether and extraction petrol. Petrol for extraction showed the highest yield. It has been shown that the using of ultrasound improved the extraction kinetics in the initial period - washing, and in the second period - the diffusion of oil from the mass of the cake. The parameters of the non-stationary diffusion model with and without the use of ultrasound were k' = 0.039 min-1, k' = 0.026 min-1 and b' = 0.713, i.e. b' = 0.589, respectively. Oil yield was also slightly higher in the ultrasonically supported extraction.

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Priporov, I. E. "Modernization of the CM-2500g grinder for the sunflower cake preparation." IOP Conference Series: Earth and Environmental Science 979, no. 1 (February 1, 2022): 012028. http://dx.doi.org/10.1088/1755-1315/979/1/012028.

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Abstract The article discusses the drawbacks of commercial hammer grinders. Serial hammer grinder of CM-2500g type has been improved by modernizing the cutting unit. Test installation has been developed on the basis of the improved design of the CM-2500g grinder. Test installation design is presented, and, in addition to improved grinder of the CM-2500g type, the unit includes a multimedia device in the form of a camera, which makes it possible to obtain an image of the material (sunflower cake) after its grinding and a personal computer for processing this image. Test results on grinding sunflower cake by a grinder of CM-2500g type are presented. Tests of the improved grinder of CM-2500g type showed the compliance of the obtained material (sunflower cake) with zootechnical requirements in accordance with GOST 80-96.

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An, Jin. "Anaphylaxis to Sunflower Seed with Tolerance to Sunflower Oil: A Case Report." Medicina 57, no. 7 (June 27, 2021): 661. http://dx.doi.org/10.3390/medicina57070661.

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Sunflower seeds (Helianthus annuus) are an uncommon source of allergy; however, some cases of allergy to sunflower seeds have been reported. Sunflower seed sensitization occurs to storage proteins (2S albumins) and lipid transfer proteins (LTPs). A 46-year-old female presented three allergic reactions within minutes of consuming sunflower seeds. A prick-to-prick test indicated a positive reaction only to sunflower seeds and a negative reaction to other nuts, such as almond, hazelnut, pistachio, cashew, peanut, macadamia, sesame, and walnut. Prick-to-prick and oral provocation tests of sunflower oil were performed, and a negative result was obtained. The patient was prescribed a 0.3 mg epinephrine autoinjector device for emergency intramuscular administration. The patient is currently under avoidance of sunflower seed but eats food cooked in sunflower seed oil. Based on this case, we should recognize that sunflower seeds have the potential to cause severe anaphylaxis, which indicates tolerance to sunflower oil. An accurate and fast diagnosis allows timely recommendation to practice strict avoidance of sunflower seeds, thus reducing the possibility of recurrence of an anaphylactic reaction.

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Bhise, Suresh, A. Kaur, Preeti Ahluwali, and S. S. Thind. "Texturization of deoiled cake of sunflower, soybean and flaxseed into food grade meal and its utilization in preparation of cookies." Nutrition & Food Science 44, no. 6 (November 10, 2014): 576–85. http://dx.doi.org/10.1108/nfs-01-2014-0002.

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Purpose – The purpose of the present study was to plan with the objectives to optimize and find out the best level of texturized protein from sunflower, soybean and flaxseed on the basis of quality and overall acceptability of the cookies. Design/methodology/approach – Defatted meal from sunflower, soybean and flaxseed was texturized using extruder. Texturized defatted meal of sunflower, soybean and flaxseed was blended at 10, 20, 30 and 40 per cent levels with wheat flour for making cookies using standard procedure. Findings – Functional properties such as water absorption index, foaming capacity and protein digestibility were increased, while water solubility index and fat absorption capacity decreased with increased levels of texturized defatted meal in wheat flour. Spread ratio, sensory, colour and overall acceptability of cookies were negatively affected when level of texturized flour increased as compared with the control. The force required for breaking cookies decreased with increased level of texturized defatted meal of sunflower, soybean and flaxseed incorporation. Cookies with 10 per cent texturized sunflower, soybean and flaxseed flour received the highest sensory scores. The result showed that texturized defatted meals serve as good substitute to wheat flour with increased protein content in cookies production and utilization. Originality/value – The study demonstrated that deoiled cake, a byproduct obtained from sunflower, soybean and flaxseed oil industry, offers great potential for supplementation of proteins in food products.

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Kuts, Tetyana, and Oksana Makarchuk. "Ukrainian Sunflower Market on the Background of EU and US Markets." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 20(35), no. 3 (November 13, 2020): 4–15. http://dx.doi.org/10.22630/prs.2020.20.3.13.

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This paper aims to provide market analysis of the sunflower market in Ukraine (UA) and research the existence of integration between the sunflower oil markets in Ukraine, the European Union (EU) and the United States (US). To fulfill the aims in the paper, yearly balances of sunflower seed, sunflower oil and sunflower cake were analyzed and price analysis was conducted. Price integration was assessed with the use of the error correction model (ECM) which was applied to monthly prices for sunflower oil from 2000 to 2020. Our findings provide evidence of high price transmission between the UA and EU markets, conversely lower price transmission was observed between the UA and the US.

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Silva, Dinnara Layza Souza da, Alexandre Paula Braga, Dorgival Morais de Lima Júnior, Wirton Peixoto Costa, Antônia Vilma Ferreira Amâncio, and Zilah Cláudia Alves da Costa Braga. "EFFECT OF CRESCENT INCLUSION OF SUNFLOWER CAKE IN LAMB DIETS IN FEEDLOT: PERFORMANCE AND CHARACTERISTICS OF CARCASS." Acta Veterinaria Brasilica 10, no. 3 (August 1, 2016): 216. http://dx.doi.org/10.21708/avb.2016.10.3.5592.

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This study aimed to evaluate the inclusion sunflower cake (Hellianthus annuus L.) in diets of feedlot sheep. It was used 20 crossbred Santa Inês lambs, intact males, initial body weight of 17 ± 1.4 kg and 120 days of age were confined for 70 days. The diets were constituted by grass hay, grain ground corn, soybean meal, mineral salt and increasing inclusions of sunflower cake (0, 15, 30 and 45%). At the end of the feedlot period, the animals were slaughtered. The average daily gain and body weight were not affected (P> 0.05) by the inclusion of sunflower cake. However, the dry matter intake was a linear increase (P

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Lapinska, А. "THE ANTIDISBIOTIC EFFECT OF OIL CAKE FROM HIGH OLEIC SUNFLOWER SEEDS IN RATS WITH EXPERIMENTAL DYSBIOSIS." Grain Products and Mixed Fodder’s 21, no. 3 (March 16, 2022): 38–42. http://dx.doi.org/10.15673/gpmf.v21i3.2232.

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The work shows the relevance of the use in feeds production of means for correcting the microbiome. It is shown that the useof probiotic and prebiotic preparations increases the zootechnical efficiency of feed products, contributes to an increase in theamount of livestock and poultry products and forms its quality and safety. The expediency of using oil cake from high oleic sunflowerseeds in the production of feed products has been substantiated from the point of view of ensuring the nutritional value of productsand a positive effect on the norm of the flora of farm animals and poultry.Experimental dysbiosis in rats was reproduced with lincomycin. Oilcakes from linoleic and high oleic sunflower seeds wereadded to the diet in an amount of 10%. The experiment lasted 18 days. The activity of urease, lysozyme, elastase was determined inthe mucous membranes of the digestive tract (oral, small and large intestine), and the degree of dysbiosis was calculated.The therapeutic and prophylactic effect of oil cake from high oleic sunflower seeds on the development of inflammatory anddystrophic processes in the digestive system of rats under experimental dysbiosis was established. Studies have established an increasein the activity of elastase, urease, a decrease in the activity of lysozyme in rats with experimental dysbiosis. It was found thatthe consumption of high-oleic sunflower oil cake has a significantly greater therapeutic and prophylactic effect in comparison withthe linole-type sunflower oil cake, since it reduces the level of elastase by 23-45%, urease by 13.5-58% in the mucous membranes ofthe digestive tract. An increase of 25-94% in the activity of lysozyme in animals with experimental dysbiosis was established whenusing oil cake from high oleic sunflower. It was found that the consumption of oil cake from high oleic sunflower seeds reduces thedegree of dysbiosis in all tissues, especially in the small intestine (5 times).It was found that with dysbiosis in the digestive system, inflammatory-dystrophic processes develop as a result of a decreasein the level of nonspecific immunity. It was found that the consumption of oil cake from the seeds of high oleic sunflower has an antidisbioticeffect and, as a consequence, mucosoprotective effect.

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Journal articles on the topic 'Sunflower cakes'

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