Physical, chemical, microbial, and sensory evaluation and fatty acid profiling of value-added drinking yogurt (laban) under various storage conditions.

Yogurt is defined as a coagulated milk product obtained from the fermentation of lactose into lactic acid. Drinking yogurt (laban) was prepared from buffalo milk, cow milk, and a 50:50 blend (cow + buffalo milks) by adding 0.5% carboxymethyl cellulose to each of the 3 milk treatments. Samples were then refrigerated for 7, 14, and 21 d before determination of physical, microbial, and sensory parameters. Yogurt prepared from buffalo milk had higher fat and protein contents, and better taste, aroma, and overall consumer acceptability compared with laban prepared from cow milk or mixed milk. During storage, protein and total solids contents remained unchanged, whereas milk fat, color, appearance, taste, smell, texture, and overall acceptability of laban decreased in the different treatment groups. The acidity of laban increased with storage time. Bacteria, including coliforms, were not found in any treatment group during storage. In conclusion, overall acceptability of laban prepared from buffalo milk was higher than that made from cow milk or mixed milk, but increased storage time reduced the quality of laban prepared from cow, buffalo, or mixed milk.

Effect of feeding calcium propionate supplemented cotton seed cake on milk yield, milk composition and aflatoxin concentration in lactating buffaloes.

The objective of the current study was to reduce aflatoxin in a cotton seed cake (csc)-based diet and to decrease M1 level in milk by treating it with increasing levels of calcium propionate. Sixteen multiparous Nili-Ravi buffaloes were allocated to one of four treatments in a replicated 4 × 4 Latin square design. The treatments were calcium propionate treatment on csc at 0, 0.25, 0.50 and 0.75%. The duration of each period was 20 days. The level of aflatoxin was 100 ug/kg aflatoxin B1 (AFB1) in the control diet. Calcium propionate application decreased the concentration of aflatoxin M1, and the treatments were 1.63, 0.83, 0.29 and 0.44 ug/kg in 0.25, 0.50 and 0.75%, respectively. Milk yield and milk composition were not affected across the whole range of treatment. In conclusion, oral intake of calcium propionate reduced the AF transfer from feed to milk without changing milk yield and composition.

Nitrogen balance, production performance, and plasma metabolites of lactating buffaloes in response to varying dietary protein levels.

Protein imbalance in dairy rations affects N balance and milk N efficiency (MNE) resulting in extra N excretion to the environment. The objective of this study was to investigate the changes in N balance, milk production, and plasma metabolites of lactating buffaloes in response to different dietary crude protein (CP) supplies. Six multiparous Nili Ravi buffaloes in mid-lactation were used in this experiment in a 3 × 3 Latin square design. The treatments were diets with 9.26, 10.0, and 11.4% of CP on DM basis. All the diets were iso-caloric (2.05 Mcal metabolizable energy/kg of DM), whereas oat silage was mixed with the respective concentrate and offered once daily as total mixed ration. Milk fat content and yields of actual milk, 4% fat corrected milk, milk fat, protein, and lactose increased by 3.97, 9.63, 11.8, 6.23, and 6.57%, respectively. Milk protein content tended to increase linearly with increasing dietary CP levels. Milk N secreted as g/d increased, while as percent of N intake decreased. The resulting decrease in MNE (13.7%) was 3.45 greater than the increase in milk yield observed by increasing dietary CP from 9.26 to 11.4% of DM. Total manure N increased linearly in terms of g/d and tended to increase as percent of N excreted. Excretion rate of N also increased linearly by 32%. In conclusion, milk yield, milk fat, protein, and lactose yields increased; however, decreased MNE indicates relatively greater N losses as observed by increased N excretion rate when CP level increased from 9.26 to 11.4% in the diet of lactating buffaloes.

Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt.

BACKGROUND: In the manufacturing of set yoghurt, after reaching 4.6 pH, post fermentation cooling is applied to stop the bacterial activity. Depending upon the required textural and flavor attributes, one phase and two phase cooling patterns are accordingly selected. In one phase cooling, temperature of the yoghurt is rapidly decreased below 10 °C using blast freezing and then it is gradually dropped to 4-5 °C. In two phase cooling, temperature of yogurt is rapidly decreased to less than 20 °C and then it is gradually decreased to 4-5 °C. These cooling phases have a significant impact on textural and flavor perspectives of yoghurt. It is necessary to study the impact of industrially adopted cooling patterns on fatty acid profile, antioxidant characteristics, lipid oxidation and sensory characteristics of cow and buffalo milk set yoghurt. METHODS: This experiment was organized in a completely randomized design and every treatment was replicated five times to minimize the variation. Whole cow and buffalo milk without any standardization were converted to set yoghurt (400 g cups) using Strepotococcus thermophillus and Lactobacillus bulgaricus as starter bacteria. After reaching 4.6 pH, cow and buffalo yoghurt samples were exposed to three different cooling patterns. In first trial, samples of cow and buffalo yoghurt were cooled from 43 °C to 25 °C in 1 h and finally cooled to 4-5 °C in another hr. (T1). In second trial, samples were cooled from 43 °C to 18 °C in 1 hr. and finally cooled down to 4-5 °C in another 1 h. (T2). In third trial, samples were cooled from 43 °C to 4-5 °C in 2 h (T1). Alteration in fatty acid profile, total antioxidant capacity, reducing power, free fatty acids, peroxide value, conjugated dienes, vitamin A, E, color and flavor of cow and buffalo yoghurt samples were assessed for 20 days at the frequency of 10 days. RESULTS: All the three cooling patterns had a non-significant effect on compositional attributes of yoghurt. Buffalo milk yogurt had higher percentage of fat, protein and total solids than yoghurt prepared from cow milk (p < 0.05). At zero day, DPPH free radical scavenging activity of T2 and T3 was significantly higher than T1. This may be due to the longer exposure of T1 at relatively higher temperature than T2 and T3. Effect of storage period up to 10 days was non-significant in T2 and T3. Reducing power of cow and buffalo milk yoghurt was also significantly affected by the cooling patterns applied. Reducing power of T2 and T3 was considerably higher than T1 (p < 0.05). At zero-day, total antioxidant capacity of cow and buffalo milk yoghurt in T3 was 42.6 and 61.4%, respectively. At zero day, total antioxidant capacity of T2 and T3 was significantly higher than T1. Effect of storage on total antioxidant capacity of T2 and T3 remained non-significant till 10 days of storage. At zero day, the impact of cooling patterns on fatty acid profile of T1, T2 and T3 was non-significant, whereas, storage period had a marked impact on fatty acid profile. After 10 days, T1 was considerably different in fatty acids from T2 and T3. After 10 days of storage of cow milk yoghurt in T1, concentration of C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C16:0, C18:0, C18:1 and C18:2 decreased by 0.1, 0.11, 0.09, 0.07, 0.21, 0.38, 0.28, 0.27, 0.44 and 0.06%, respectively. Cow milk yoghurt in T1 after 10 days of storage, concentration of C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C16:0, C18:0, C18:1 and C18:2 decreased by 0.07, 0.15, 0.04, 0.17, 0.20, 0.34, 0.27, 0.36 and 0.04%, respectively. After 10 days of storage in T2 and T3, loss of fatty acids was 1.2 and 3.61% from C4:0 to C10:0, respectively. Milk type had no effect on peroxide value of yoghurt. Cooling of cow and buffalo yoghurt from 43 °C to 25 °C had a pronounced effect on peroxide value. At zero day, peroxide values of cow and buffalo yoghurt in T1 were 0.32 and 0.33 (MeqO2/kg). At zero day, peroxide value of cow and buffalo yoghurt in T2 were 0.24 and 0.26 (MeqO2/kg). At zero day, peroxide value cow and buffalo yoghurt in T3 were 0.23 and 0.25 (MeqO2/kg). Cooling patterns i.e. from 43 °C to 25, 18 and 5 °C (T1, T2 and T3) had a significant effect on the amount of vitamin A and E. Concentration of vitamin A and E in T1 were significantly less than T2 and T3. Cooling patterns had a significant effect on texture, T1 had a thick texture with higher viscosity as compared to T2 and T3. Thickness of yoghurt was in the order of T1 > T2 > T3 with no difference in color and flavor score till 10 days of storage. CONCLUSION: Results of current investigation indicated that milk type and post fermentation cooling patterns had a pronounced effect on antioxidant characteristics, fatty acid profile, lipid oxidation and textural characteristics of yoghurt. Buffalo milk based yoghurt had more fat, protein, higher antioxidant capacity and vitamin content. Antioxidant and sensory characteristics of T1 were optimum till 10 days of storage.

Effect of fans and showers on the physiological measures and reproductive performance of Holstein Friesian bulls during subtropical summer.

The objective of the current study was to determine the effect of fans and showers on the physiological measures and reproductive performance of Holstein Friesian bulls during subtropical summer in Pakistan. Thirty-six bulls with an average body weight of 898.0 ± 135.2 kg (mean ± SD) and an average age (4 to 6 years) were randomly divided into three treatment groups: (1) CTL, bulls kept under shade only; (2) FN, bulls provided with fans under shade; and (3) FNS, bulls provided showers in addition to fans under shade. The trial was carried out for 6 months from April to September 2016 and was categorized into two seasons (dry summer and humid summer). Ambient temperature, relative humidity, temperature-humidity index, dry matter intake (DMI), water intake, rectal temperature (RT), pulse rate (PR) and respiration rate (RR) were recorded daily. Semen characteristics and selected blood metabolites were measured every 2 weeks. The results indicated that the DMI of the bulls was similar between the treatment groups. Water intake, RT, PR and RR were significantly lower in the FNS group than in the CTL and FN groups (P < 0.001). Semen characteristics, including semen concentration, post-thaw semen motility, progressive motility, amplitude of lateral head displacement, straightness, live-to-dead ratio, plasma membrane integrity, normal acrosomal ridge and DNA integrity, were not different between the treatment groups (P > 0.05). The FNS group tended to have a higher semen volume than that of the FN and CTL groups (P = 0.10). Blood glucose levels were significantly lower in the FNS group than in the FN and CTL groups (P < 0.05). Blood urea nitrogen and testosterone were not different among the treatment groups (P > 0.05). The current results indicated that showers with fans improved the welfare of Holstein Friesian bulls by lowering physiological measures in addition to increasing trends in semen volume during subtropical summer.

Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese.

BACKGROUND: Currently, cheese fat is a major component of human diet due to change in eating habits. It contains a number of health destroying as well as health promoting fatty acids. Bovine milk cheese fatty acid composition is regulating by many factors. These may be breed of animal, animal health condition like mastitis and stage of lactation. It also differs with feed and dietary fat intake and seasons. Many studies demonstrated physicochemical, textural and sensory characteristics of Mozzarella cheese with variation in technological process but no literature found about the fatty acid profile and potential influence of milling pH on the fatty acid composition of buffalo Mozzarella cheese. METHODS: Buffalo Mozzarella cheeses were manufactured at 5.2, 5.1, 5.0, 4.9 and 4.8 milling pH, vacuum packaged and stored at 4 °C and analyzed for quality characteristics, mineral composition and fatty acid profile on days 1, 45, and 90. Results were analyzed by ANOVA according to complete randomized design. RESULTS: This study evaluated the effect of milling pH on chemical composition, mineral and fatty acid profile of buffalo Mozzarella cheese. Experimentally induced milling pH differences persisted and significantly affected chemical composition during first day of manufacturing but have no effect on fatty acid profile of cheese. However, storage effects significantly on chemical composition and fatty acid profile of cheese. Decreasing milling pH from 5.2-4.9 resulted in decrease in moisture content of cheese. As a result of changes in milling pH, all the cheeses experienced a significant loss in protein content. In contrast to protein content, fat content of cheese increases with decreasing milling pH. Ash contents of cheese decreased with decreasing milling pH. The level of calcium decreases from 77.82 mg/g to 69.1 mg/g with decreasing milling pH while there is no clear trend observed for potassium and sodium during change in milling pH. Saturated fatty acids presented higher concentrations reaching values of about 71.38 g/100 g throughout storage while monounsaturated fatty acids decreases with storage from 26.72 to 22.06 g/100 g. On the other hand, total polyunsaturated fatty acids exhibited lower concentrations than total monounsaturated fatty acids reaching values of 3.2 g/100 g and its value also decreased with ripening and reached to 1.6 g/100 g. Concentration of C18:1 t10-11 was observed 1.89% in freshly prepared cheese. Milling pH did not influence C18:1 t10-11 concentration but storage days significantly (p < 0.05) decreased its concentration. CONCLUSION: In modern era, Mozzarella cheese is major source of dietary fatty acids. The study demonstrated that Mozzarella cheese is a rich source of saturated fatty acids that has detrimental effect on health but it is also observed that it is also a major source of essential fatty acids that has beneficial impact on health. It is concluded that technological conditions like milling pH minimally influence cheese fatty acid profile but after manufacturing treatments and conditions like packaging and storage greatly influence fatty acid profile of cheese. It was concluded that cheese may get oxidized if it is packed in inappropriate packaging material that have reduced air barrier resistance. Moreover, cheese storage under light may also become oxidized which is also harmful for health.

Effect of fat supplementation on physiological and reproductive performance of Holstein Friesian bulls during summer.

The objective of current study was to determine the effect of fat supplement on physiological and reproductive performance of Holstein Friesian bulls during subtropical summer in Pakistan. Eighteen bulls were randomly divided into 3 treatment groups: (1) CTL, basal diet without fat supplementation; (2) FS100, basal diet with 100 g fat supplementation (Energizer-RP-10®, IFFCO, Johor, Malaysia); (3) FS200, basal diet with 200 g fat supplementation. Basal diet consisted of 50% green fodder (corn silage), 25% wheat straw, and 25% concentrate on dry matter basis. Diets were offered for 14 weeks from May to August 2016. The average daily temperature-humidity index ranged from 85 to 88 for the experimental period. The results indicated that there was no difference in dry matter intake, water intake, rectal temperature, pulse rate, and respiration rate among the treatment groups. Fat supplementation did not influence semen traits including sperm motility, progressive motility, amplitude of lateral head displacement, live-to-dead ratio, normal acrosomal ridge, plasma membrane integrity, and DNA integrity. The interaction of season with fat revealed that FA200 significantly increased post thaw semen motility and progressive motility during hot humid summer (P < 0.05). Analysis of blood metabolites showed that blood urea nitrogen was higher in FS200 compared with CTL and FS100 groups (P < 0.05). There was no effect of fat supplementation on blood testosterone level. Glucose showed quadratic trend in response to fat supplementation. It could be concluded that addition of fat only improved motility and progressive motility of sperms during hot humid summer.

Effects of increasing dietary protein supplies on milk yield, milk composition, and nitrogen use efficiency in lactating buffalo.

Nitrogen efficiency of lactating buffalo can be increased by providing dietary crude protein (CP) precisely to the requirement. Twelve lactating Nili-Ravi buffaloes (6 primiparous and 6 multiparous) at 76 ± 37.5 days in milk (DIM) were used in this study. The treatments were diets providing three levels of CP (% DM basis): (1) low-protein = 11%; (2) medium-protein = 13.1%; (3) high-protein = 14.2% according to a 3 × 3 Latin square design. The period length of each treatment was 21 days and the total duration of experiment was 63 days. The diets were designed to provide similar energy. The nitrogen intake of buffalo increased linearly by increasing CP levels. Dry matter intake showed a tendency toward decrease in quadratic fashion, whereas milk yield decreased linearly in high-protein diet. No effect was observed on milk protein yield and content. Increasing the dietary CP levels increased plasma urea nitrogen, whereas glucose and triacylglycerol levels remain unaffected. Efficiency of dietary nitrogen utilization to milk averaged 21% and showed both linear and quadratic decreases by increasing the protein supply levels. In conclusion, low CP level showed higher milk production with low plasma urea nitrogen and high nitrogen efficiency in this experiment.

Antioxidant capacity and fatty acids characterization of heat treated cow and buffalo milk.

BACKGROUND: Antioxidant capacity of milk is largely due to vitamins A, E, carotenoids, zinc, selenium, superoxide dismutase, catalase, glutathione peroxidase and enzyme systems. Cow milk has antioxidant capacity while the antioxidant capacity of buffalo milk has been studied in a limited way. The information regarding the effect of pasteurization and boiling on antioxidant capacity of cow and buffalo milk is also scared. METHODS: Cow and buffalo milk was exposed to two different heat treatments i.e. 65 °C for 30 min and boiling for 1 min. After heat treatments, milk samples were cooled down to 4 °C packaged in transparent 250 ml polyethylene PET bottles and stored at 4 °C for 6 days. Milk composition, total flavonoid content, total antioxidant capacity, reducing power, DPPH free radical scavenging activity, antioxidant activity in linoleic acid, vitamin C, A, E, selenium, Zinc, fatty acid profile, peroxide value and sensory characteristics were studied in raw, pasteurized and boiled cow and buffalo milk at 0, 3 and 6 days of storage period. RESULTS: Total antioxidant capacity (TAC) of raw, pasteurized and boiled milk for cow (42.1, 41.3 and 40.7%) and buffalo (58.4, 57.6 and 56.5%) samples was found, respectively. Reducing power (RP) of raw cow and buffalo milk was 6.74 and 13.7 while pasteurization and boiling did not showed significant effect on RP of both cow and buffalo milk. DPPH activity of raw, pasteurized and boiled milk for cow (24.3, 23.8 and 23.6%) and buffalo (31.8, 31.5 and 30.4%) samples was noted, respectively. Storage period up to 3 days was non-significant while DPPH assay after 6 days of storage period indicated significant decline in antioxidant activity of milk samples. Antioxidant activity in linoleic acid (AALA) of buffalo and cow milk were recorded 11.7 and 17.4%, respectively. Pasteurization and boiling did not showed any impact on antioxidant capacity of cow and buffalo milk. The Loss of vitamin C in pasteurization (40 and 42%) and boiling (82 and 61%) of cow and buffalo milk was recorded, respectively. Concentration of vitamin A and E in pasteurized cow and buffalo milk was not significantly different from raw milk samples of cow and buffalo. Concentration of selenium and zinc was not influenced by the heat treatment in both cow and buffalo milk samples. After 3 days of refrigerated storage, antioxidant capacity of both cow and buffalo milk decreased. Concentrations of short-chain and medium-chain fatty acids increased in pasteurized and boiled cow and buffalo milk, while long-chain fatty acids decreased in pasteurized and boiled cow and buffalo milk, with no effect on colour and flavor score. Peroxide value of pasteurized and boiled cow and buffalo milk was not influenced by the storage up to 3 days. CONCLUSIONS: These results suggest that buffalo milk had a higher antioxidant capacity than cow milk and pasteurized milk should be consumed within 3 days of refrigerated storage for better antioxidant perspectives.

Promising features of mango (Mangifera indica L.) kernel oil: a review.

Mango kernel contains about 15 % good quality edible oil, that is comparable to soybean and cottonseed, which contain about 18-20 % oil. Mango kernel oil (MKO) has lower free fatty acids, carotenoid content and peroxide value, and is usually used without any processing, which is otherwise mandatory for commercial vegetable oils. Palmitic, stearic and oleic acids are the major fatty acids, triglyceride composition and fatty acid profile suggest wide range of trans free options. With 32-36 °C melting point, MKO is solid at room temperature, thus, does not require partial hydrogenation for application in foods. MKO can be used as an alternative of cocoa butter, which is used in chocolates and confectionaries. Total phenolic contents and induction period of MKO is greater than many commercial vegetable oils; thus, it can be used as an alternative of synthetic antioxidants for the preservation of fats and oils. Mangiferin, chlorogenic acid, quercetin and caffeic acid are the major phenolic compounds present in MKO. Functional properties of MKO can be further improved through fractionation, transesterification and interesterification for increased industrial applications.

Enhancing farmed striped catfish (Pangasianodon hypophthalmus) robustness through dietary ß-glucan.

ß-glucan is a well-documented feed additive for its potent immunostimulatory properties in many farmed fish species. This study examined how it can also be a promising growth promoter, modulate antioxidant enzyme activities, and act as an anti-stress agent in striped catfish (Pangasianodon hypophthalmus). A 12-week feeding experiment was untaken to determine the effects of dietary ß-glucan supplementation at graded levels (0, 0.5, 1.0, and 1.5 g kg-1). Measured indicators suggest that a dietary inclusion level of 1.5 g kg-1 ß-glucan gave the highest positive responses: weight gain (120.10 g fish-1), survival (98.30%), and lower FCR (1.70) (P<0.05). Whole body proximate analysis had only revealed that crude protein was significantly affected by the dietary inclusion of ß-glucan (P<0.05), with the highest protein content (19.70%) being in fish that were fed with 1.5 g kg-1 ß-glucan. Although other inclusion levels (i.e., 0.5 and 1 g kg-1) of ß-glucan did not enhance body protein content (P>0.05). The assessment of fatty acid composition in muscle, liver, and adipose tissues showed modifications with the inclusion of ß-glucan. Antioxidative-related enzyme activities (inc. catalase, glutathione peroxidase, and superoxide dismutase) that were measured in the liver had higher levels when fed with ß-glucan inclusion diets (P<0.05). Following the feed trial, fish were subjected to crowding stress treatment. It was subsequently found that catfish fed with ß-glucan-based diet groups had lower levels of blood stress-related indicators compared to the control group with no dietary ß-glucan. The use of 1.5 g kg-1 of dietary ß-glucan resulted in the lowest measured levels of cortisol (43.13 ng mL-1) and glucose (50.16 mg dL-1). This study has demonstrated that the dietary inclusion of ß-glucan can have functional benefits beyond the immunological enhancements in striped catfish. Furthermore, its use can increase production levels and mitigate the stress associated with intensive farming practices.

Effects of prilled fat supplementation in diets with varying protein levels on production performance of early lactating Nili Ravi Buffaloes.

OBJECTIVE: The objective of the current study was to find out the independent and interactive effects of prilled fat supplementation with protein on the production performance of early lactating Nili Ravi buffaloes. METHODS: Sixteen early lactating buffaloes (36.75±5.79 d in milk; mean±standard error) received 4 treatments in 4×4 Latin-square design according to 2×2 factorial arrangements. The dietary treatments were: i) low protein low fat, ii) low protein high fat, iii) high protein low fat, and iv) high protein high fat. The dietary treatments contained 2 protein (8.7% and 11.7% crude protein) and fat levels (2.6% and 4.6% ether extract) on a dry matter basis. RESULTS: The yields of milk and fat increased with increasing protein and fat independently (p≤0.05). Energy-, protein-, and fat-corrected milk yields also increased with increasing protein and fat independently (p≤0.05). Increasing dietary protein increased the protein yield by 3.75% and lactose yield by 3.15% and increasing dietary fat supplies increased the fat contents by 3.93% (p≤0.05). Milk yield and fat-corrected milk to dry matter intake ratios were increased at high protein and high fat levels (p≤0.05). Milk nitrogen efficiency was unaffected by dietary fat (p>0.10), whereas it decreased with increasing protein supplies (p≤0.05). Plasma urea nitrogen and cholesterol were increased by increasing protein and fat levels, respectively (p≤0.05). The values of predicted methane production reduced with increasing dietary protein and fat. CONCLUSION: It is concluded that prilled fat and protein supplies increased milk and fat yield along with increased ratios of milk yield and fat-corrected milk yields to dry matter intake. However, no interaction was observed between prilled fat and protein supplementation for production parameters, body weight, body condition score and blood metabolites. Predicted methane production decreased with increasing protein and fat levels.

The effect of Acacia nilotica bark extract on growth performance, carcass characteristics, immune response, and intestinal morphology in broilers as an alternative to antibiotic growth promoter.

OBJECTIVE: Present study was designed to evaluate the efficacy of Acacia nilotica bark extract as an alternative to antibiotic growth promoters in broilers. METHODS: Six hundred, day-old broiler chicks were randomly divided into six groups (NC, without any supplementation; AB, NC+Zinc Bacitracin; PB, NC+Safmannan; ANBE1, NC+A. nilotica bark extract 0.1%; ANBE3, NC+A. nilotica bark extract 0.3%; ANBE5, NC+A. nilotica bark extract 0.5%), with ten replicates per group (10 chicks/replicate) and feeding trial was lasted for 35 days. RESULTS: Results showed that weight gain (1,296.63 g) and feed conversion ratio (FCR, 1.59) of AB was better than NC, during the finisher phase. Overall FCR of AB (1.53), PB (1.54), and ANBE5 (1.54) was significantly (p<0.05) better than NC. From carcass parameters relative weight of wing and heart were highest in ANBE3 (2.5% and 1.51%, respectively). Significantly (p<0.05) highest blood glucose level was observed in NC (264.5 mg/dL) and highest albumin concentration was found in AB (1.46 mg/dL). In addition, antibody titer levels against ND and IBD were higher in ANBE5 than NC, while higher relative weight of bursa was observed in ANBE3 than NC. The villus height to crypt depth ratio in all experimental groups was better than NC. CONCLUSION: Acacia nilotica bark extract could be a suitable alternative to antibiotic growth promoters to support the growth in broilers.

Validation of NEDAP Monitoring Technology for Measurements of Feeding, Rumination, Lying, and Standing Behaviors, and Comparison with Visual Observation and Video Recording in Buffaloes.

The current study aimed to investigate the monitoring behaviors of the NEDAP system in buffaloes, to evaluate the validation, accuracy, and precision over visual observation and video recording. The NEDAP neck and leg tags were attached on the left side of the neck and left front leg of multiparous dairy buffaloes (n = 30). The feeding, rumination, lying, and standing behaviors were monitored by the NEDAP system, visual observation, and video recording. The feeding time monitored by NEDAP was 25.2 ± 2.7 higher (p < 0.05) than visual observation and video recording. However, the rumination, lying, and standing time was lower (p < 0.05) in buffaloes when monitored by the NEDAP technology than by visual observation and video recording. The Pearson correlation between NEDAP technology with visual observation and video recording for feeding, rumination, lying, and standing was 0.91, 0.85, 0.93, and 0.87, respectively. The concordance correlation coefficient between the NEDAP with visual observation and video recording was high for rumination and standing (0.91 for both), while moderate for feeding and lying (0.85 and 0.88, respectively). The Bland−Altman plots were created to determine the association between NEDAP and visual observation and video recording, showing no bias. Therefore, a high level of agreement was found. In conclusion, the current finding showed that the NEDAP system can be used for monitoring feeding, rumination, lying, and standing behaviors in buffaloes. Moreover, these results revealed that the buffalo behavior was monitored precisely using NEDAP technology than visual observation and video recording. This technology will be useful for the diagnosis of diseases.

Studying the Influence of Apple Peel Polyphenol Extract Fortification on the Characteristics of Probiotic Yoghurt.

The aim of the current study was to evaluate the effect of apple peel polyphenol extract (APPE) on the physicochemical and microbiological properties of probiotic yoghurt. Five concentrations of APPE were added in probiotic yoghurt as: (1) CTL, control without APPE; (2) AE1, addition of 1% APPE; (3) AE2, addition of 2% APPE; (4) AE3, addition of 3% APPE; (5) AE4, addition of 4% APPE; and (6) AE5, addition of 5% APPE. The prepared probiotic yoghurt was stored at 4 °C for 21 days and analyzed for physicochemical and microbiological properties. The initial viable count of L. bulgaricus, S. thermophilus, B. lactis and L. acidophilus were similar in all yoghurt samples at day 1. The maximum viability loss of probiotics was observed in CTL (p < 0.05). The lowest viability loss of probiotics was observed in AE5 samples (p < 0.05). The acidity, water holding capacity and viscosity were increased with the addition of APPE. No significant effects were observed on milk fat and total solid contents of probiotic yoghurt with the addition of APPE. The total phenolic contents of probiotic yoghurt increased significantly as 0.59, 0.71, 0.97, 1.18, 1.35 in AE1, AE2, AE3, AE4 and AE5, samples respectively. It was observed that AE3 and AE4 samples had better taste, flavour and colour with good texture. The survival of probiotics and antioxidant activity of the yoghurts were enhanced with the addition of APPE. In conclusion, apple peels could be successfully used as prebiotic in yoghurt with increased viable counts of probiotics.

Amino acid digestibility of chemically treated and extruder cooked defatted rice polishing.

Rice polishing is a by-product of rice milling. It is a good source of energy and an assortment of amino acids. The anti-nutritive factors associated with rice polishing reduce the availability of amino acids and other nutrients to poultry. Defatted rice polishing (DRP) was chemically treated with 0.4N HCl and 6% H2O2 solutions by soaking in ratio of 1:1.5. After the chemical treatments, one portion of each was further cooked with an extruder cooker maintained at 130oC for 10 seconds. The amino acid digestibility trial of untreated and treated DRP was done using precision fed cockerel assay. Thirty White Leghorn cockerels of 24 weeks of age, having uniform weight, were selected for the experiment and divided into five groups of six cockerels each. Three birds in each group were force-fed treated DRPs @ 25g per bird through crop intubation with the help of a funnel and plunger passed via the oesophagus. The other three were kept without feed throughout the experimental period to measure the endogenous amino acids excreted in the faeces. The excreta voided during 24 hours following force-feeding was collected at 12-hour intervals. The excreta of different groups were weighed, oven-dried and used for amino acid analysis. The results indicated that chemical or chemical plus extrusion cooking decreased the total amino acids present in DRP. The content of several amino acids were reduced as a result of chemical treatment. Further reduction of the amino acid content was observed when the chemically treated DRP were subjected to extrusion cooking. However, the acid (0.4N HCl), acid plus extrusion cooking and 6% H2O2 treatments improved the amino acid digestibility. On the other hand, treating DRP with 6% H2O2 plus extrusion cooking reduced the amino acids digestibility.