Chemical composition of forage watermelon fruit at different maturity stage or storage length

This study aimed to assess the chemical responses of forage watermelon fruit at different maturity stages or storage lengths, performing two experimental tests. In the first test, four maturity stages were assessed: 30, 45, 60, and 75 days after anthesis, with four replicates. In the second test, fruits were maintained under three storage lengths: T1D (harvest day), T3M (3 months after harvest), and T6M (6 months after harvest), with eight replicates. Experimental design was completely randomized in both experimental tests. Fruit maturity stage did not affect crude protein, total carbohydrate, neutral detergent fiber, in vitro dry matter digestibility (IVDMD), pulp firmness, soluble solids content and total pectin content, but increased acid detergent fiber content from 45 days after anthesis. Storage length up to six months after harvest increased ash, crude protein and IVDMD, and reduced the content of soluble solids. Forage watermelon fruit can be harvested from 30 to 75 days after anthesis equivalent to 75 - 120 days after planting, and they can be stored under tree shade up to 6 months after harvest.(AU)

Convergent evolution of plant and animal embryo defences by hyperstable non-digestible storage proteins.

Plants have evolved sophisticated embryo defences by kinetically-stable non-digestible storage proteins that lower the nutritional value of seeds, a strategy that have not been reported in animals. To further understand antinutritive defences in animals, we analysed PmPV1, massively accumulated in the eggs of the gastropod Pomacea maculata, focusing on how its structure and structural stability features affected its capacity to withstand passage through predator guts. The native protein withstands >50 min boiling and resists the denaturing detergent sodium dodecyl sulphate (SDS), indicating an unusually high structural stability (i.e., kinetic stability). PmPV1 is highly resistant to in vitro proteinase digestion and displays structural stability between pH 2.0-12.0 and 25-85 °C. Furthermore, PmPV1 withstands in vitro and mice digestion and is recovered unchanged in faeces, supporting an antinutritive defensive function. Subunit sequence similarities suggest a common origin and tolerance to mutations. This is the first known animal genus that, like plant seeds, lowers the nutritional value of eggs by kinetically-stable non-digestible storage proteins that survive the gut of predators unaffected. The selective pressure of the harsh gastrointestinal environment would have favoured their appearance, extending by convergent evolution the presence of plant-like hyperstable antinutritive proteins to unattended reproductive stages in animals.

In vitro digestibility and nutritional characterization of distillers dried grains with solubles according to the Cornell Net Carbohydrate and Protein System / Digestibilidade in vitro e caracterização nutricional de grão seco de destilaria com solúveis segundo o sistema Cornell

We evaluated the fractions of protein and carbohydrates in distillers dried grains with solubles (DDGS), corn grain (CG), soybean meal (SM), and corn silage (CS), as well as the in vitro digestibility (IVD) of DDGS, CG, SM, CS, rations containing 0.0, 8.0, 16.0, and 24.0% DDGS, and in vitro fermentation parameters after 24 h of incubation. DDGS were obtained following microbial fermentation for ethanol production from a sugar and alcohol distillery located in the state of Mato Grosso - Brazil. The Cornell Net Carbohydrate and Protein System (CNCPS) was used to determine the protein and carbohydrate fractions of experimental diets. For the in vitro nutrient digestion assay using the experimental foods and experimental diets, two sheep with an average body weight of 26 kg were used as inoculum donors. The in vitro digestibility of food and feed was assayed in three replicates. Fraction A of DDGS CP was 88, 71, and 37% lower in relation to fraction A of SM, CG, and CS, respectively. Fraction B2 of DDGS protein contained 21% CP, which represents 78.84% of DDGS protein in fraction B2, and is higher than the SM, which was 70.44%. The B3 fraction of CP, which is partly released during ruminal fermentation, was 18% lower for SM compared to DDGS, and is expressed in %CP. For carbohydrate fractionation, the DDGS presented 8.64% for the A + B1 fraction on a DM basis, which was 62, 86, and 74% lower compared to those obtained for SM, CG. and CS, respectively. The hemicellulose andcellulose contents of DDGS were higher than those of SM, as verified in fraction B2, with a value of46.92%, expressed in DM. The in vitro digestibility coefficients (IVDC) of the DDGS nutrients did notdiffer (p > 0.05) in relation to those of the other experimental foods. The inclusion of DDGS in rationsformulated for sheep did not change (p > 0.05) the IVDC of DM, OM, CP. NDF, or ADF, with meanvalues of 70.93, 70.64, 59.58, 52.83, and 43.40%, respectively. Therefore, DDGS comprise...(AU)

Foram avaliadas as frações da proteína e dos carboidratos de grãos secos de destilaria com solúveis (GSDS), grão de milho (GM), farelo de soja (FS), e silagem de milho (SM), e a digestibilidade in vitro (CDIV) do GSDS, GM, FS, SM e de rações contendo a inclusão de 0,0%; 8,0%; 16,0% e 24,0% de GSDS, bem como os parâmetros de fermentação in vitro após 24 horas de incubação. O GSDS foi obtido após processo de fermentação microbiana para a produção do etanol, de uma destilaria de flex de açúcar e álcool localizada no estado de Mato Grosso - Brasil. Para determinação das frações proteicas e de carboidratos dos alimentos experimentais foi utilizado Cornell Net Carbohydrate and Protein System CNCPS. Para o ensaio de digestão in vitro dos nutrientes dos alimentos experimentais e das rações experimentais foram utilizados dois ovinos com peso corporal médio de 26 kg, como doadores de inóculo. O ensaio de digestibilidade in vitro dos alimentos e das rações foi conduzido com três repetições de campo. A fração A da PB do GSDS apresentou valores 88%, 71% e 37% menores em relação a fração A do FS, GM e SM, respectivamente. A fração B2 da proteína do GSDS apresentou um teor de 21% da PB, o que representa 78,84% da proteína do GSDS na fração B2, valor superior ao do FS, que foi de 70,44%. A fração B3 da PB, a qual parte escapa da fermentação ruminal foi 18% menor para o FS em relação ao GSDS, expresso em % da PB. Para o fracionamento de carboidratos, o GSDS apresentou umvalor para a fração A+ B1 de 8,64% na MS resultado inferior em 62%; 86% e 74% aos obtidos para oFS, GM e SM. O GSDS apresentou teores de hemicelulose e celulose superior ao FS, como verificado nafração B2, com valor de 46,92 % expresso na MS. Os coeficientes de digestibilidade in vitro (CDIV) dosnutrientes do GSDS não diferiu (p > 0,05) em relação aos demais alimentos experimentais. A inclusão doGSDS em rações formuladas para ovinos não alterou (p > 0,05) o CDIV da MS; MO; PB; FDN e FDA...(AU)

In vitro digestibility and nutritional characterization of distillers dried grains with solubles according to the Cornell Net Carbohydrate and Protein System / Digestibilidade in vitro e caracterização nutricional de grão seco de destilaria com solúveis segundo o sistema Cornell

We evaluated the fractions of protein and carbohydrates in distillers dried grains with solubles (DDGS), corn grain (CG), soybean meal (SM), and corn silage (CS), as well as the in vitro digestibility (IVD) of DDGS, CG, SM, CS, rations containing 0.0, 8.0, 16.0, and 24.0% DDGS, and in vitro fermentation parameters after 24 h of incubation. DDGS were obtained following microbial fermentation for ethanol production from a sugar and alcohol distillery located in the state of Mato Grosso - Brazil. The Cornell Net Carbohydrate and Protein System (CNCPS) was used to determine the protein and carbohydrate fractions of experimental diets. For the in vitro nutrient digestion assay using the experimental foods and experimental diets, two sheep with an average body weight of 26 kg were used as inoculum donors. The in vitro digestibility of food and feed was assayed in three replicates. Fraction A of DDGS CP was 88, 71, and 37% lower in relation to fraction A of SM, CG, and CS, respectively. Fraction B2 of DDGS protein contained 21% CP, which represents 78.84% of DDGS protein in fraction B2, and is higher than the SM, which was 70.44%. The B3 fraction of CP, which is partly released during ruminal fermentation, was 18% lower for SM compared to DDGS, and is expressed in %CP. For carbohydrate fractionation, the DDGS presented 8.64% for the A + B1 fraction on a DM basis, which was 62, 86, and 74% lower compared to those obtained for SM, CG. and CS, respectively. The hemicellulose andcellulose contents of DDGS were higher than those of SM, as verified in fraction B2, with a value of46.92%, expressed in DM. The in vitro digestibility coefficients (IVDC) of the DDGS nutrients did notdiffer (p > 0.05) in relation to those of the other experimental foods. The inclusion of DDGS in rationsformulated for sheep did not change (p > 0.05) the IVDC of DM, OM, CP. NDF, or ADF, with meanvalues of 70.93, 70.64, 59.58, 52.83, and 43.40%, respectively. Therefore, DDGS comprise...

Foram avaliadas as frações da proteína e dos carboidratos de grãos secos de destilaria com solúveis (GSDS), grão de milho (GM), farelo de soja (FS), e silagem de milho (SM), e a digestibilidade in vitro (CDIV) do GSDS, GM, FS, SM e de rações contendo a inclusão de 0,0%; 8,0%; 16,0% e 24,0% de GSDS, bem como os parâmetros de fermentação in vitro após 24 horas de incubação. O GSDS foi obtido após processo de fermentação microbiana para a produção do etanol, de uma destilaria de flex de açúcar e álcool localizada no estado de Mato Grosso - Brasil. Para determinação das frações proteicas e de carboidratos dos alimentos experimentais foi utilizado Cornell Net Carbohydrate and Protein System CNCPS. Para o ensaio de digestão in vitro dos nutrientes dos alimentos experimentais e das rações experimentais foram utilizados dois ovinos com peso corporal médio de 26 kg, como doadores de inóculo. O ensaio de digestibilidade in vitro dos alimentos e das rações foi conduzido com três repetições de campo. A fração A da PB do GSDS apresentou valores 88%, 71% e 37% menores em relação a fração A do FS, GM e SM, respectivamente. A fração B2 da proteína do GSDS apresentou um teor de 21% da PB, o que representa 78,84% da proteína do GSDS na fração B2, valor superior ao do FS, que foi de 70,44%. A fração B3 da PB, a qual parte escapa da fermentação ruminal foi 18% menor para o FS em relação ao GSDS, expresso em % da PB. Para o fracionamento de carboidratos, o GSDS apresentou umvalor para a fração A+ B1 de 8,64% na MS resultado inferior em 62%; 86% e 74% aos obtidos para oFS, GM e SM. O GSDS apresentou teores de hemicelulose e celulose superior ao FS, como verificado nafração B2, com valor de 46,92 % expresso na MS. Os coeficientes de digestibilidade in vitro (CDIV) dosnutrientes do GSDS não diferiu (p > 0,05) em relação aos demais alimentos experimentais. A inclusão doGSDS em rações formuladas para ovinos não alterou (p > 0,05) o CDIV da MS; MO; PB; FDN e FDA...

Breeding biofortified cowpea lines for semi-arid tropical areas by combining higher seed protein and mineral levels.

One strategy to mitigate human malnutrition in semi-arid areas is to increase the protein and mineral content of cowpea cultivars. Total seed protein, potassium, calcium, iron, zinc, and sodium contents were quantified in elite cowpea lines, with the aim to develop cultivars that had improved levels of these nutrients. Eighty-seven F6 lines derived from 6 crosses were evaluated under rain-fed conditions in Petrolina, Brazil. Seed protein and mineral content were quantified by the micro-Kjeldhal method and in an atomic absorption spectrophotometer, respectively. Statistical analyses were estimated for all traits, including grain yield. Significant differences were observed for all characteristics. Seed protein content ranged from 22.5 to 34.1%, potassium levels ranged from 20,200 to 27,000 ppm, and calcium levels ranged from 410 to 6260 ppm. Iron content ranged from 36.5 to 137 ppm, while zinc content ranged from 36 to 58 ppm and sodium content ranged from 29.2 to 88 ppm. Simple correlation coefficient values indicated that selection for high protein and mineral content does not affect grain yield. These results demonstrate that it is feasible to obtain new biofortified cowpea cultivars by combining higher levels of protein and essential minerals.

Genetic variants in a lipid regulatory pathway as potential tools for improving the nutritional quality of grass-fed beef.

The aim of this study was to evaluate the effect of genetic variants on candidate genes corresponding to the sterol recognition element-binding protein-1 (SREBP-1) signaling pathway and stearoyl-CoA desaturases (SCD1 and SCD5) on muscle fatty acid (FA) composition of Brangus steers fattened on grass. FA profiles were measured on Longissimus lumborum muscle samples using a gas chromatography-flame ionization detection technique. A total of 43 tag single-nucleotide polymorphisms on the SCD1, SCD5, SREBP-1, SCAP, INSIG1, INSIG2, MBTPS1, MBTPS2, and SRPR genes were genotyped on 246 steers to perform a marker-trait association study. To evaluate the influence of the Indicine breed in the composite breed, additional groups of 48 Angus, 18 Hereford, 75 Hereford x Angus, and 36 Limousin x Hereford-Angus steers were also genotyped. To perform the association analysis, FA data were grouped according to the number of carbon atoms and/or number of double bonds (i.e. SFA, MUFA, PUFA, etc.). In addition, different indexes that reflect the activity of FA desaturase and elongase enzymes were calculated. SCD1 markers significantly affected C14:1/(C14:0 + C14:1) and C18:1/(C18:0 + C18:1) indexes, whereas one SNP in SCD5 was correlated with the C16:1/(C16:0 + C16:1) index. Polymorphisms in the signal recognition particle receptor (SRPR) gene were associated with all the estimated desaturase indexes. Because the evaluated markers showed no effect on total lipid content of beef, this work supports the potential utilization of these markers for the improvement of grass-fed beef without undesirable side effects.