Nutritional factors affecting camel (Camelus dromedarius) milk composition.

Saharan population in Algeria still depending on bovine milk, which suffers from serious constraints undermining its sustainability. Camelus dromedarius milk has experienced growing demand following the emerging market requirements for livestock production and dairy farming over the past decade. The present work aimed at analysing the effect of nutritional regime on milk quality. The differences in pH, Acidity D°, Ash and Fats were significant. The pH was negatively influenced by the intensification conditions such as the much higher use of concentrates. The major constituents of milk were strongly and positively correlated with barley, wheat bran, TN/Kg.DM (Total Nitrogen/ Kg. Dry Matter), Kg.DM, Concentrates and daily watering. The results showed that a good energy-protein balance around 73 g PDI/UFL (Protein Digestible in the Intestine/Energetic Forage Unit for milk production) was beneficial for a better milk protein ratio. The use of corn, soybeans, palm dates and VM-premix (Vitamin Mineral) supplementation were also favourable to the synthesis of fats. Crude fiber and cell walls were better valued in the synthesis of fats with the availability of concentrates and the increasing of TN /Kg.DM and VM-premix rate in dietary regime. The vitamin C content elevate following high ratio of UFL /Kg.DM and PDI/UFL. For thus, the influence of nutritional status can lead to major improvements that need also more advanced and detailed studies.

Effects of monensin supplementation on lactation performance of dairy cows: a systematic review and dose-response meta­analysis.

The aim of this study was to conduct a comprehensive review with meta-analysis to determine the effects of the dose-response relationship between monensin supplementation and dairy cow performance and milk composition. Results from 566 full-text articles and 48 articles with 52 studies were meta-analyzed for pooled estimates. Monensin supplementation up to 23 ppm increased milk production, with the optimal dose being 12.6 ppm. Monensin supplementation at doses ranging from 16 to 96 ppm increased milk production in the prepartum phase (- 28 to 0 day relative to calving). From 60 to 150 DIM, monensin supplementation up to 21 ppm had a significant positive effect on this outcome, while supplementation in the 37 to 96 ppm range caused a decrease in this variable. At 0 to 60 and > 150 DIM, monensin supplementation had no effect on milk yield. At dosages of 22 to 96 ppm, 12 to 36 ppm, and below 58 ppm and 35 ppm, respectively, monensin supplementation resulted in significant decreases in dry matter intake (DMI), milk protein percentage, milk fat percentage, and milk fat yield. Overall, based on the results of this meta-analysis and considering all variables, the recommended optimal dose of monensin could be about 16 ppm.

Chemical Composition and Ultraviolet Absorption Activity of an Aqueous Alkali Extract from the Fruiting Bodies of the Tinder Conk Mushroom, Fomes fomentarius (Agaricomycetes).

White rot mushroom Fomes fomentarius is a medicinal fungus with great potential to be explored. This work focused on the chemical composition of a basic aqueous extract from F. fomentarius fruiting bodies. The extract was mostly composed of phenolics, carbohydrates, minerals, and crude fat with a low amount of proteins and chitin. One-third of the total carbohydrates were in the form of beta-glucans with minor amounts of alpha-glucans. The most valuable essential part of the extract was composed of an acid-resistant ultraviolet (UV)-absorbing mixture of phenolic compounds such as melanins, lignins, and humic acids. These compounds, also referred to as melanin-like pigments, provided for the high antioxidant activity of the extract measured in vitro. Moderate sun-protective capacity was observed with regard to UVB rays and also expected in the UVA range. Quantification of melanin-like pigments in the F. fomentarius extract was possible either gravimetrically as acid-insoluble residue or spectrophotometrically in the UV region. Melanin estimation, based on nitrogen measurements, offered misleading results due to the presence of nitrogen-free melanins along with other nitrogen-containing compounds such as proteins and chitin. F. fomentarius water-soluble basic extract, containing beta-glucans and rich in melanin-like substances, could be used, for example, for topical skin application to prevent cell damage caused by excessive UV exposure or cytotoxic free radicals. The bioactive potential, safety, and further applications of the F. fomentarius extract are currently being investigated.

Comparison of Ketogenic Diets with and without Ketone Salts versus a Low-Fat Diet: Liver Fat Responses in Overweight Adults.

Ketogenic diets (KDs) often contain high levels of saturated fat, which may increase liver fat, but the lower carbohydrate intake may have the opposite effect. Using a controlled feeding design, we compared liver fat responses to a hypocaloric KD with a placebo (PL) versus an energy-matched low-fat diet (LFD) in overweight adults. We also examined the added effect of a ketone supplement (KS). Overweight adults were randomized to a 6-week KD (KD + PL) or a KD with KS (KD + KS); an LFD group was recruited separately. All diets were estimated to provide 75% of energy expenditure. Weight loss was similar between groups (p > 0.05). Liver fat assessed by magnetic resonance imaging decreased after 6 week (p = 0.004) with no group differences (p > 0.05). A subset with nonalcoholic fatty liver disease (NAFLD) (liver fat > 5%, n = 12) showed a greater reduction in liver fat, but no group differences. In KD participants with NAFLD, 92% of the variability in change in liver fat was explained by baseline liver fat (p < 0.001). A short-term hypocaloric KD high in saturated fat does not adversely impact liver health and is not impacted by exogenous ketones. Hypocaloric low-fat and KDs can both be used in the short-term to significantly reduce liver fat in individuals with NAFLD.

Functional properties of dairy phospholipid gels.

In this study dairy phospholipid (PL) gels were made using 3 different concentrations of PL (15%, 30%, and 45%) and soybean oil to determine the gel-forming ability and functional traits that dairy PL have. After 24 h of storage the visual stability, crystal morphology, solid fat content, melting behavior, viscosity, and oil binding capacity of the gels were evaluated. All samples showed visual stability, whereas polarized light microscopy showed that high concentrations of PL reduced PL mobility, preventing tubular micelles from forming at high concentrations of PL (45%). Solid fat content increased with an increase in PL concentration. The melting enthalpy increased as the concentration of PL increased. The viscosity was assessed at 0.01, 0.1, and 1.0 1/s shear rates. A significant difference was observed between the 45% PL samples and the other samples at low and intermediate shear, but at high shear levels, a significant difference was only seen between the 15% PL sample and the other samples. The oil binding capacity showed a significant difference between the 45% PL sample and the other 2 samples. This study shows that dairy PL can be added to a vegetable oil to produce semi-solid material with appropriate functional properties.

Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products.

Currently, the authentication analysis of edible fats and oils is an emerging issue not only by producers but also by food industries, regulators, and consumers. The adulteration of high quality and expensive edible fats and oils as well as food products containing fats and oils with lower ones are typically motivated by economic reasons. Some analytical methods have been used for authentication analysis of food products, but some of them are complex in sampling preparation and involving sophisticated instruments. Therefore, simple and reliable methods are proposed and developed for these authentication purposes. This review highlighted the comprehensive reports on the application of infrared spectroscopy combined with chemometrics for authentication of fats and oils. New findings of this review included (1) FTIR spectroscopy combined with chemometrics, which has been used to authenticate fats and oils; (2) due to as fingerprint analytical tools, FTIR spectra have emerged as the most reported analytical techniques applied for authentication analysis of fats and oils; (3) the use of chemometrics as analytical data treatment is a must to extract the information from FTIR spectra to be understandable data. Next, the combination of FTIR spectroscopy with chemometrics must be proposed, developed, and standardized for authentication and assuring the quality of fats and oils.

In-Situ Screening of Soybean Quality with a Novel Handheld Near-Infrared Sensor.

This study evaluates a novel handheld sensor technology coupled with pattern recognition to provide real-time screening of several soybean traits for breeders and farmers, namely protein and fat quality. We developed predictive regression models that can quantify soybean quality traits based on near-infrared (NIR) spectra acquired by a handheld instrument. This system has been utilized to measure crude protein, essential amino acids (lysine, threonine, methionine, tryptophan, and cysteine) composition, total fat, the profile of major fatty acids, and moisture content in soybeans (n = 107), and soy products including soy isolates, soy concentrates, and soy supplement drink powders (n = 15). Reference quantification of crude protein content used the Dumas combustion method (AOAC 992.23), and individual amino acids were determined using traditional protein hydrolysis (AOAC 982.30). Fat and moisture content were determined by Soxhlet (AOAC 945.16) and Karl Fischer methods, respectively, and fatty acid composition via gas chromatography-fatty acid methyl esterification. Predictive models were built and validated using ground soybean and soy products. Robust partial least square regression (PLSR) models predicted all measured quality parameters with high integrity of fit (RPre ≥ 0.92), low root mean square error of prediction (0.02-3.07%), and high predictive performance (RPD range 2.4-8.8, RER range 7.5-29.2). Our study demonstrated that a handheld NIR sensor can supplant expensive laboratory testing that can take weeks to produce results and provide soybean breeders and growers with a rapid, accurate, and non-destructive tool that can be used in the field for real-time analysis of soybeans to facilitate faster decision-making.

Meta-analysis of the relationship between milk trans-10 C18:1, milk fatty acids <16 C, and milk fat production.

The economic value of milk fat and its responsiveness to management strategies provides strong interest in maximizing milk fat production by minimizing occurrence of biohydrogenation-induced milk fat depression (BH-MFD) and maximizing de novo synthesized fatty acids (FA). Tools that allow a timely diagnosis of BH-MFD would improve nutritional management. Specific milk FA or FA categories correlate to milk fat concentration and are of interest for diagnosing the cause of changes in milk fat concentration. The objective of the current study was to characterize the relationship between milk fat concentration and trans-10 C18:1, a proxy for BH-MFD, and FA <16 carbons that originate solely from de novo lipogenesis using a meta-analysis approach that used data from the literature and unpublished Penn State experiments. Prior to the meta-analysis, the effect of FA methylation method on milk FA profile was tested to determine potential bias between papers. There was no difference between sodium methoxide, acid, and acid-base methylation methods on trans-10 C18:1 concentration, but acid methods resulted in loss of short-chain FA. The relationship between trans-10 C18:1 and milk fat percentage was investigated using a 2-component model, where one component described the fraction unresponsive to BH-MFD and the other described a responsive fraction that is exponentially related to trans-10 C18:1. The 2 fractions where characterized utilizing a Bayesian hierarchical model accounting for between-study variability. The model was defined by the function f(x, θ1, θ2, θ3) = θ1 + θ2exp(θ3), where the unresponsive θ1 fraction was 2.15 ± 0.09%, the responsive θ2 fraction was 1.55 ± 0.08%, and the exponential term θ3 was -0.503 ± 0.07 (posterior mean ± posterior standard deviation from the Bayesian hierarchical model). A Lin's concordance correlation coefficient of 0.67 suggested good agreement between observations and predictions from the Bayesian hierarchical model, computed only with the model's mean population parameters. There was a linear relationship between milk fat concentration and FA <16 C as a percentage of total FA (intercept = 2.68 ± 0.237 and slope = 0.043 ± 0.011; coefficient of determination = 0.31). The relationship between milk FA <16 C and milk fat concentration is weaker than what has been published, likely because multiple factors can reduce de novo FA without reducing milk fat and the broad range of diets present in the literature.

Sauce it up: influence of condiment properties on oral processing behavior, bolus formation and sensory perception of solid foods.

Condiments are rarely consumed on their own. Although addition of condiments to carrier foods is known to affect oral processing behavior and sensory perception, an understanding of how different condiment properties impact oral processing behavior and sensory perception of solid carrier foods is lacking. This study aimed to understand the role of condiments varying in composition and/or rheological properties in bolus formation facilitation, and how they influence oral processing behavior and sensory perception of solid carrier foods. Two carriers (bread, cooked potato) were combined with mayonnaises differing in fat content and viscosity. Addition of mayonnaises changed bolus properties of solid carrier foods considerably (i.e. decreased bread firmness, increased potato cohesiveness, increased lubrication of both bread and potato bolus) and, consequently, facilitated faster bolus formation. While addition of mayonnaises to bread and potatoes decreased the number of chewing cycles before swallowing, consumers did not change muscle activities or jaw movements per chew. No effect of mayonnaise fat content on oral processing behavior of composite foods was observed. Low viscosity mayonnaise resulted in faster bolus formation and swallowing compared to high viscosity mayonnaise. Low viscosity mayonnaise penetrated faster into bread boli leading to faster softening of bread boli. Also in the case of potato, low viscosity mayonnaise lead to faster bolus formation than for high viscosity mayonnaise. The low viscosity mayonnaise mixed more easily with potato bolus pieces, enhancing adhesion between pieces. Both mayonnaise fat content and viscosity influenced sensory perception of composite foods considerably, especially in terms of fattiness and creaminess. We conclude that oral processing behavior, bolus formation and sensory perception of solid carrier foods can be modified considerably by condiments. While composition and rheological properties of condiments have a large effect on bolus formation and sensory perception of solid carrier foods, these aspects have a limited effect on oral processing behavior of composite foods. Oral processing behavior is dominated by the properties of the solid carrier food. Tailoring condiment-carrier combinations could be an effective strategy to increase healthy eating, alter food intake for populations such as the elderly, and increase food appreciation.

Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils.

The effect of old laying hen (OLH) and commercial broiler (CB) meat on emulsion-type sausages produced with different lipid types (canola, olive, and sunflower oils) to replace pork backfat was studied. To determine the physicochemical, textural, and microstructural properties, the proximate composition, color, pH, emulsion stability, cooking yield, water holding capacity, collagen content, textural properties, and scanning electron microscopy images of sausage samples were analyzed. Although there were significant differences in pH and emulsion stability between breed types (OLH and CB, P < 0.05), no significant differences were found for cooking yield and water holding capacity. The utilization of OLH meat in sausages produced higher total and insoluble collagen content than that of the CB meat. The replacement of pork backfat with olive oil produced the most similar texture to that of pork backfat among the lipid types used. The results showed the applicability of OLH meat in emulsion-type sausages and the use of vegetable oils, especially olive oil, might also be feasible.

Physicochemical characteristics of anhydrous milk fat mixed with fully hydrogenated soybean oil.

There is a growing demand for fats that confer structure, control the crystallization behavior, and maintain the polymorphic stability of lipid matrices in foods. In this context, milk fat has the potential to meet this demand due to its unique physicochemical properties. However, its use is limited at temperatures above 34 °C when thermal and mechanical resistance are desired. The addition of vegetable oil hard fats to milk fat can alter its physicochemical properties and increase its technological potential. This study evaluated the chemical composition and the physical properties of lipid bases made with anhydrous milk fat (AMF) and fully hydrogenated soybean oil (FHSBO) at the proportions of 90:10; 80:20; 70:30; 60:40; and 50:50 (% w/w). The increased in FHSBO concentration resulted in blends with higher melting point, which the addition of 10% of FHSBO increase the melting point in 12 °C of the lipid base. Also, FHSBO contributed for a higher thermal resistance conferred by the coexistence of polymorphs ß' and ß, which remained stable for 90 days. Co-crystallization was observed for all blends due to the total compatibility of milk fat with the fully hydrogenated soybean oil. The results suggest a potential of all blends for various technological applications, makes milk fat more appropriate to confer structure, and improve the polymorph stability in foods. The blends presenting singular characteristics according to the desired thermal stability, melting point, and polymorphic habit.

Physicochemical and nutritional aspects of babassu coconut almond and oil (Orbignya phalerata Mart. ) / Aspectos fisicoquimicos y nutricionales del almendra y aceite de coco de babassu (Orbignya phalerata Mart. )

The potential use of babassu (Orbignya phalerata Mart.) in several activities is large. In view of these facts, this study aimed to determine the physicochemical composition of the babassu almond (OpAM) and evaluate the chemical, physical and physicochemical aspects of babassu coconut oil isolated by different methods of extraction. Babassu nut oil was removed by extraction with a hot solvent (Soxhlet) (OpS), hydraulic pressure (OpHP) and cold extraction (Blight and Dyer) (OpBD). Two artisanal samples from the states of Pará (OpP) and Maranhão (OPM) were also tested. OpAM presented 2% protein, 49.5% fat, 42.4% carbohydrates and water activity of 0.670. No statistical differences were found between the babassu coconut extraction techniques which presents saturated fatty acids as major oil fatty acids, especially lauric (41.6%), myristic (14.6%) and unsaturated oleic (15.7%). No samples tested positive in the thiobarbituric acid reactive substances test, and they also showed low levels of acidity. Babassu coconut oil showed good oxidative stability with a high induction period. The samples tended to green and yellow colors, and the babassu oil extracted by Soxhlet was less viscous than the others.

El uso potencial de babassu (Orbignya phalerata Mart.), en varias actividades es amplio. En vista de esto, este estudio tuvo como objetivo determinar la composición fisicoquímica de la almendra de babassu (OpAM) y evaluar los aspectos químicos, físicos y físicoquímicos del aceite de coco de babassu aislado mediante diferentes métodos de extracción. El aceite de coco de babasú se aisló mediante extracción con un disolvente caliente (Soxhlet) (OpS), mediante presión hidráulica (OpHP) y utilizando un disolvente frío (Blight and Dyer) (OpBD). También se analizaron dos muestras artesanales de los estados de Pará (OpP) y Maranhão (OPM). OpAM presentó 2% de proteína, 49,5% de grasa, 42,4% de carbohidratos y una actividad de agua de 0,670. No se encontraron diferencias estadísticas entre las técnicas de extracción de babassu de coco que presentan ácidos grasos saturados como los principales ácidos grasos oleosos, especialmente láurico (41,6%), mirístico (14,6%) y oleico insaturado (15,7%). Ninguna muestra resultó positiva en la prueba de sustancias reactivas al ácido tiobarbitúrico, y también mostraron niveles bajos de acidez. El aceite de coco Babassu mostró una buena estabilidad oxidativa con un alto período de inducción. Las muestras tendían a los colores verde y amarillo, y el aceite de babassu extraído por Soxhlet era menos viscoso que los otros.

Combined use of milk infrared spectra and genotypes can improve prediction of milk fat composition.

It has been shown that milk infrared (IR) spectroscopy can be used to predict detailed milk fat composition. In addition, polymorphisms with substantial effects on milk fat composition have been identified. In this study, we investigated the combined use of milk IR spectroscopy and genotypes of dairy cows on the accuracy of predicting milk fat composition. Milk fat composition data based on gas chromatography and milk IR spectra were available for 1,456 Dutch Holstein Friesian cows. In addition, genotypes for the diacylglycerol acyltransferase 1 (DGAT1) K232A and stearoyl-CoA desaturase 1 (SCD1) A293V polymorphisms and a SNP located in an intron of the fatty acid synthase (FASN) gene were available. Adding SCD1 genotypes to the milk IR spectra resulted in a considerable improvement of the prediction accuracy for the unsaturated fatty acids C10:1, C12:1, C14:1 cis-9, and C16:1 cis-9 and their corresponding unsaturation indices. Adding DGAT1 genotypes to the milk IR spectra resulted in an improvement of the prediction accuracy for C16:1 cis-9 and C16 index. Adding genotypes of the FASN SNP to the IR spectra did not improve prediction of milk fat composition. This study demonstrated the potential of combining milk IR spectra with genotypic information from 3 polymorphisms to predict milk fat composition. We hypothesize that prediction accuracy of milk fat composition can be further improved by combining milk IR spectra with genomic breeding values.

Enabling the Rational Design of Low-Fat Snack Foods: Insights from In Vitro Oral Processing.

Texture perception is conceptualized as an emergent cognitive response to food characteristics that comprise several physical and chemical properties. Contemporary oral processing research focuses on revealing the relationship between the sensory perceptions and food properties, with the goal of enabling rational product design. One major challenge is associated with revealing the complex molecular and biocolloidal interactions underpinning even simple texture percepts. Here, we introduce in vitro oral processing, which considers oral processing in terms of discrete units of operation (first bite, comminution, granulation, bolus formation, and tribology). Within this framework, we systematically investigate the material properties that govern each specific oral processing unit operation without being impacted by the biological complexity of the oral environment. We describe how this framework was used to rationally design a low-fat potato chip with improved sensory properties by investigating the impact from adding back, to a low-fat potato chip, a small amount of oil mixed with the surface-active agent polyglycerol polyricinoleate (PGPR). The relevance of instrumental measures is validated by sensory assessment, whereby panelists ranked the perceived oiliness of three different types of potato chips. The sensory results indicate that perceived oiliness was higher when a low-fat potato chip was supplemented with an additional 0.5% (w/w) topical coating (the coating comprised 15%, w/w, PGPR in oil) compared to the unaltered low-fat potato chip. The perceived difference in oiliness is hypothesized to correspond to the dynamic friction measured in vitro with a saliva-coated substrate in the presence and absence of PGPR. The study illustrates how dividing oral processing into distinct units provides a rational approach to food product design focused on controlling key sensory attributes.

Changes in milk yield and composition of colostrum and regular milk from four buffalo breeds in China during lactation.

BACKGROUND: Chinese local buffalos are mainly used as draft animals because of their low productivity but their crossbreeding with Murrah and Nili-Ravi breeds can produce offspring with a greatly improved milk yield. However, no studies have reported the characteristics of milk produced during lactation by these crossbred buffalo. RESULTS: This study investigated changes in yield, and the physicochemical composition of milk of Murrah, Nili-Ravi, Murrah×local, Murrah×Nili-Ravi×local buffalos with milk yields of 1022.49 ± 90.26 kg, 1193.02 ± 97.65 kg, 805.46 ± 76.57 kg and 1499.35 ± 105.32 kg respectively over a 210-day period. The protein, fat, ash and total solids contents of milk from the hybrids decreased, but the yield of these nutritional components increased because of the greater improvement in milk yield. As lactation progressed, lactose content increased, but this change was not significant after the 15th day postpartum; the protein content decreased whereas fat content increased significantly during the first three days; ash content changed significantly during the first 24 h postpartum but further changes were not significant. Gel electrophoresis was used to identify the protein profile with no difference found between the four breeds. CONCLUSION: After crossbreeding, the milk production of triple-crossbred buffalo was higher than Murrah, Nili-Ravi and the local Chinese buffalo, making it a potential resource for the Chinese dairy market. The results of this experiment will provide basic data for making better use of buffalo milk, planning crossbreeding programs, and establishing standards for buffalo milk. © 2019 Society of Chemical Industry.

Amount of Progesterone Consumed Based on Varying Fat Concentrations, Dietary Recommendations, and Estimated Safe Levels in Commercial Cow Origin Liquid Dairy Products.

Federal guidelines recommend that food with hormone content fall below 1% of endogenous production in the subset of the population with the lowest daily production. The majority of dairy products are obtained from pregnant cows, which increase the level of hormones present. The purpose of this article was to perform theoretical evaluation of the quantity of progesterone in cow's milk based on fat percentages and to assess whether this was within the recommended range. Daily recommended dairy product intake from various countries worldwide was researched. This was compared to the concentration of progesterone previously identified in varying fat contents of cow origin milk to assess the amount of progesterone (mg/day) that would be consumed if the guidelines were followed. The maximum daily progesterone consumption suggested will be met by ingestion of 2.7 L, 1.42 L, 1.13 L, 940 mL, 810 mL, 650 mL of 0% (skim), 1%, 2%, 3.25%, 10% (cream), and 35% (whipping cream) fat liquid cow origin dairy product, respectively. Therefore, ingestion of the highest amount of recommended daily dairy intake fell below 1% of the daily endogenous quantity produced, except in the unlikely case of consumption of 650 mL of 35% fat. Studies demonstrating an effect of cow's liquid dairy product intake may need to be revisited, since levels of progesterone consumption remain within the recommended levels. However, it should be considered that ingestion of cow's milk might have a potential effect on the hormonal profile in patients; however, this seems unlikely.

The influence of batter formulation and predrying time on interparticle space fractions of a coated meat analog.

The purpose of the study was to understand the mechanism of microstructural changes in vegetable-based meat analogs coated with different batter formulations. A meat analog (substrate) was developed by using vegetable proteins, coated with batters formulated from different combinations of wheat and rice flours, predried at various durations, and subsequently fried. The effect of batter formulation, predrying time, and frying time on spaces occupied by air (porosity, SOA), moisture (SOM), and fat (SOF) in the core region (the meat analog) was studied. The SOA, SOM, and SOF ranged between 8.28-32.72%, 16.73-58.31%, and 16.73-58.31%, respectively. All three fractions of pores in the meat analog were significantly influenced by predrying and frying times; however, batter formulation did not show any significant influence. Batter formulation did not show any significant influence on moisture and fat content within the meat analog. Fat content was not influenced by frying time; and only 90 min predrying made a difference.

Mango Seed Kernel Fat as a Cocoa Butter Substitute Suitable for the Tropics.

Cocoa butter is a key ingredient in many chocolate products but its partial substitution with mango (Mangifera indica L.) seed kernel fat (MSKF) has the potential to reduce chocolate production costs and improve shelf-life. Here, MSKF was extracted from three cultivars of mango grown in Pakistan: Lal Badshah, Anwar Retual, and Chaunsa. Physicochemical and antioxidant properties of the MSKF samples were studied at 0, 30, and 60 days of storage at 30 °C, a temperature reflecting typical storage conditions in the tropics. Overall, the Lal Badshah MSKF had the most favorable physicochemical properties, including the highest DPPH antioxidant activity among the three cultivars. Thus, Lal Badshah MSKF was used to formulate cocoa butter substitute chocolate (CBSC), substituting the cocoa butter at 20 to 80 g/100 g. CBSC had a lower value for hardness (3.80 N) compared with the control chocolate (4.42 N). Color values L* , a* , and b* were not significantly affected by the different rates of substitution or by length of storage. Oxidative stability and antioxidant potential of CBSC increased with both higher substitution levels of MSKF and length of storage. The results suggest that MSKF can be utilized as a cocoa butter substitute at levels up to 60 g/100 g. This potential for substitution is particularly valuable for tropical regions where refrigerated storage may not be available or financially viable. PRACTICAL APPLICATION: Mango seed kernel fat (MSKF) has potential to be used as a cocoa butter substitute in confectionery products, particularly chocolate. The mango industry could utilize fat extraction from mango seeds, which are normally a waste product, for value adding.

Production performance and nutrient digestibility of lactating dairy cows fed low-forage diets with and without the addition of a live-yeast supplement.

We aimed to evaluate the use of a live-yeast product as a means to attenuate plausible nutritional disturbances when feeding relatively low-forage diets containing rapidly fermentable carbohydrates (i.e., wheat) to high-producing cows in early to mid lactation. Eight primiparous [mean ± SD; 569 ± 35 kg of body weight (BW) and 80 ± 29 d in milk (DIM) at the beginning of the experiment] and 16 multiparous (665 ± 67 kg of BW and 64 ± 10 DIM at the beginning of the experiment) Holstein cows were blocked by parity and DIM, and randomly assigned to 1 of 2 diets (control vs. yeast) for a 12-wk-long period according to randomized complete block design. The formulated diets contained 36.7% corn silage, 8.3% alfalfa hay, and 55% concentrate. The yeast diet was formulated to provide approximately 5.4 × 1011 cfu/d of Saccharomyces cerevisiae (BeneSacc; Global Nutritech Biotechnology LLC, Richmond, VA). Total-tract nutrient digestibility was estimated using 240-h undigested neutral detergent fiber (NDF) as an internal marker. Dry matter intake, milk yield, and milk component concentrations and yields were analyzed using repeated measures. The statistical model for these variables included the effects of block, treatment, the block by treatment interaction, week, the treatment by week interaction, and the random residual error. The statistical model for analyzing BW gain, body condition score gain, and dry matter and nutrient digestibilities included the effects of block, treatment, and the random residual error. Supplementing live yeast to lactating dairy cows did not affect dry matter intake (26.0 kg/d), milk yield (48.1 kg/d), milk fat concentration (3.61%), milk fat yield (1.72 kg/d), milk protein concentration (2.96%), milk protein yield (1.43 kg/d), milk lactose concentration (4.84%), milk lactose yield (2.35 kg/d), milk urea nitrogen (7.99 mg/dL), body weight gain (0.62 kg/d), and body condition score gain (0.02 units; all averages of the 2 treatments). The digestibilities of dry matter (70.2%), crude protein (71.4%), NDF (36.4%), and starch (99.8%) were not affected by treatments. In conclusion, the supplementation of the live yeast did not affect production performance and nutrient digestibility of high-producing dairy cows. A potential interaction between live-yeast supplementation and NDF passage rate, which may have hindered the beneficial effects of live-yeast supplementation on production performance and nutrient utilization, deserves further research.

The impact of organic vs. inorganic selenium on dairy goat productivity and expression of selected genes in milk somatic cells.

The aim of this study was to determine the effect of diet supplemented with selenized yeast (Se-yeast) on milk yield and milk composition of goats and expression of casein and mammary-gland-immune system genes in milk somatic cells (MSC). Twenty-four dairy goats in their second to fourth lactations were divided into control and experimental groups, balanced according to lactation number and breed (Polish White or Fawn Improved). Morning milk and blood samples were collected four times during lactation (on the 21st, 70th, 120th, 180th day after kidding). The control and experimental groups were fed diets with 0.7 mg inorganic Se/goat/day (sodium selenite) or 0.6 mg organic Se/goat/day (selenized yeast), respectively. Milk, fat and protein yields during lactation as well as average somatic cell count, fat, protein and lactose contents in milk were evaluated. Microelements in milk and blood serum and biochemical parameters in blood serum were determined at the beginning and the end of the experiment. The expression levels of the genes encoding αS1-casein (CSN1S1), αS2-casein (CSN1S2), κ-casein (CSN3), interleukin 8 (IL-8), serum amyloid A3 (SAA3), interleukin 1ß (IL-1ß), bactenecin 7.5 (BAC7.5), bactenecin 5 (BAC5), ß2-defensin (GBD2), hepcidin (HAMP), chemokine 4 (CCL4), tumour necrosis factor α (TNFα), toll-like receptor 2 (TLR2), cathelicidin-7 (MAP34) and cathelicidin-6 (MAP28) were determined in MSC. Milk, fat, and protein yields were higher and somatic cell count (SCC expressed as natural logarithm) was lower in the milk of goats fed organic Se. The Se concentration in milk was twice as high in the organic vs. inorganic treatment groups at the end of the experiment, while there were no differences in studied biochemical parameters between groups. The transcript levels of CSN1S2 and BAC7.5 were higher and IL-8 was lower in MSC of Se-yeast treated groups. Such results may indicate better health status of mammary glands of goats treated with organic Se as well as positive impact of selenized yeast on the goat's milk composition. Differences in the IL-1ß and IL-8 transcript levels were also noted between the stages of lactation, with the highest expression at the peak of lactation (day 70), highlighting the metabolic burden at this time. We concluded that the Se-yeast supplementation improved the productivity and health status of goats and could have significant economic impact on farmer's income.