12 research outputs found

    Use of Near-Infrared Spectroscopy to Estimate Fiber and Crude Protein Content in Fodders

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    Objective: Demonstrate the need to use locally generated data in the calibration of a near-infrared spectrometer (NIRS) in order to predict the chemical characteristics of fodder; instead of using data bases from other geographic regions, as is commonly done in Mexico. Design/Methodology/Approach: Two groups of samples collected in prairies of the central highlands of Mexico, the first group was used to calibrate the equipment; the equations generated were validated with a second group, collected in prairies that were different from the ones of the calibration group, but in the same geographic zone. Results: The best regression coefficients of the NIRS predictions, compared to traditional laboratory analyses were for crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL), dry matter (DM) and organic matter (OM) (0.93, 0.87, 0.87, 0.56, 0.72 y 0.68 respectively). The lowest predictive value was observed in ashes (0.27). Limitations of the study/implications: The results show the need to use local materials in the calibration process. Conclusions: NIRS will make predictions of their chemical composition, since this is influenced by geographic origin of the sample and its botanical compositionObjective: Demonstrate the need to use locally generated data in the calibration of a near-infrared spectrometer (NIRS) to predict the chemical characteristics of fodder; instead of using data bases from other geographic regions, as is commonly done in Mexico. Design/Methodology/Approach: Two groups of samples collected in prairies of the central highlands of Mexico, the first group was used to calibrate the equipment; the equations generated were validated with a second group, collected in prairies that were different from the ones of the calibration group, but in the same geographic zone. Results: The best regression coefficients of the NIRS predictions, compared to traditional laboratory analyses were for crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL), dry matter (DM) and organic matter (OM) (0.93, 0.87, 0.87, 0.56, 0.72 y 0.68 respectively). The lowest predictive value was observed in ashes (0.27). Limitations of the study/implications: The results show the need to use local materials in the calibration process. Conclusions: NIRS will make predictions of their chemical composition, since this is influenced by geographic origin of the sample and its botanical compositio

    Análisis fisicoquímico y proteínico de la pasta de chapulín (Sphenarium purpurascens Charpentier)

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    Objective: Make grasshopper paste (Gp) and incorporate it into Mole Poblano (MP), evaluating the physicochemical characteristics and protein content of this mixture. Design / methodology / approach: Grasshoppers were collected and Gp was prepared. Later, the Gp was included in the Mole Poblano paste (MP) in the following treatments: T0 = 0Gp and 100% MP, T10 = 10% Gp and 90% MP, T15 = 15% Gp and 85% MP, T20 = 20 % Gp and 80% MP, T25 = 25% Gp and 75% MP and T30 = 30% Gp and 70% MP. The treatments were subjected to physical-chemical analysis and protein content. Findings / conclusion: Treatments T0 and T10 had the highest L *. the variable ?E was clearer for T0 and was different among all the other treatments. The C * saturation index decreased between treatments. Protein content increased with the inclusion of Gp. There were no differences between treatments in pH and water activity. It is concluded that the Gp can be incorporated into the MP to improve its nutritional value and there is no drastic change in the physicochemical variables of the evaluated treatments.Objetivo: Preparar pasta de chapul√≠n (Pch) e incorporarla al mole poblano (MP), evaluando las caracter√≠sticas fisicoqu√≠micas y el contenido prote√≠nico del preparado. Dise√Īo/metodolog√≠a/aproximaci√≥n: Se colectaron chapulines y se prepar√≥ Pch. Posteriormente la harina se incluy√≥ en la pasta de MP en los siguientes tratamientos: T0= 0Ch y 100% MP, T10= 10% Pch y 90% MP, T15= 15% Pch y 85% MP, T20= 20% Pch y 80% MP, T25= 25% Pch y 75% MP y T30= 30% Pch y 70% MP. A los tratamientos se le realiz√≥ los an√°lisis f√≠sicoqu√≠micos y contenido de prote√≠na.  Hallazgos/conclusi√≥n: Los tratamientos T0 y T10 tuvieron la mayor L*. la variable ?E fue m√°s claro para T0 y fue diferente entre todos los dem√°s tratamientos. El √≠ndice de saturaci√≥n C* descendi√≥ entre los tratamientos. El contenido de prote√≠na increment√≥ con la inclusi√≥n de la Pch. No hubo diferencias entre los tratamientos en el pH y la actividad de agua. Se concluye que la Pch se puede incorporar al MP para mejorar su valor nutricional y no existe un cambio dr√°stico en las variables fisicoqu√≠micas de los tratamientos evaluados

    Nutritional characteristics of different types of eggs

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    Objective: To analyze 5 types of poultry eggs (chicken, turkey, ostrich, duck and quail) to compare their nutritional characteristics and sensory properties. Design/ Methodology/ Approach: A physical analysis was performed: weight of the entire egg (weight and proportion of the albumin, yolk and shell) length and width of the entire egg, shape index, shell color, and yolk color, nutritional (determination of raw fat, protein, dry matter and ashes) and in sensory adaptation (measured through hedonic testing of adaptability through the arrangement of nine points to an individualized quantity of 97). Different types of egg used: chicken, turkey, ostrich, duck and quail. Results: The egg containing the most amount of protein was that of the duck (13.02 ¬Ī 0.46 %), while the sample containing the lowest result was that of the ostrich (9.47 ¬Ī 0.27 %). The type of egg that contained the fattest level was the duck (10.31 ¬Ī 0.75 %); on the other hand, the type of egg that demonstrated the least amount of fat was that of the chicken egg (8.28 ¬Ī 0.39 %). Results/ Findings/ Conclusion: Even though some physical differences exist in all types of eggs, they are similar and there is minimal variation in terms of their nutritional value. Therefore, these different types of eggs can be applied for consumption as substitutes for chicken eggs and as an alternative source of protein. Limitations of the study/ Implications: Lack of previous research in regard to comparisons of the types of analyzed eggs

    Hauliers’ perceptions and attitudes towards farm animal welfare could influence the operational and logistics practices in sheep transport

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    survey of Mexico-based sheep hauliers was conducted in order to investigate perceptions and attitudes toward farm animal welfare (FAW) and their influence on operational and logistic practices (OLPs) in sheep transportation. The statistical analysis consisted in the application of 2-factor analyses (OLP and animal welfare attitudes), additionally a cluster analysis; the latter allowed a segmentation of hauliers according to their attitudes and OLP. The factor analysis gave 3 OLP factors: logistic issues, economic losses, and welfare losses. In the case of factor analyses about animal welfare attitudes, we obtained 4 factors: training and regulations, animal needs, welfare improvement, and sensibility. The cluster analysis of this study showed the existence of 3 haulier profiles; these were ‚Äúefficient and concerned,‚ÄĚ ‚Äúefficient and not concerned,‚ÄĚ and ‚Äúnot efficient and concerned.‚ÄĚ Our results showed that hauliers‚Äô perceptions had a clear influence on the performance of their operative and logistic activities during the sheep transportation. This study highlights the individual hauliers‚Äô risk factors which can be considered to improve not only animal welfare but also indicates the need to consider the transportation as a whole because of potential factor combinations and confusions. The attitudes of sheep hauliers toward FAWare a strategic component that requires being considered when hauliers are trained. If it can be shown that modifying hauliers‚Äô attitudes leads to improved OLP, then there is an opportunity to develop specific training programs to modify certain haulier‚Äôs animal welfare attitudes, with a subsequent improvement of sheep welfar

    Evaluación de la calidad sensorial y nivel de aceptación de formulaciones de sopa de zanahoria microemulsionada con Inulina y Concentrado de Proteína de Suero de Leche (WPC).

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    Abstract Objective: Evaluate the sensory quality and the level of acceptance of carrot soup formulations microemulsified with Inulin and Milk Whey Protein Concentrate (WPC). Design/methodology/approach: Formulations of Carrot Soup Microemulsified with Inulin and Milk Whey Protein Concentrate (WPC) were developed according to a Simple Centroid Experimental Design and the sensory quality and level of acceptance of the developed Formulations were evaluated. Results: Formulation D formulated with carrot microemulsified with a mixture of Inulin and WPC presented the highest level of acceptance compared to the other formulations developed. The developed Formulations presented significant differences respect to luminosity (L *) and did not present a significant difference respect to color difference (?E *) as they all presented a tendency to red-yellow hue. Limitations on study/implications: It is important to carry out further tests to complete the development of formulations to improve the sensory properties of this type of products. Findings/conclusions: Inulin and Whey Protein Concentrate (WPC) are biopolymers that can be used in the development of carrot soup formulations to generate a product with acceptable sensorial quality to the consumer. Keywords: carrot, biopolymers, microemulsionObjetivo: Evaluar la calidad sensorial y el nivel de aceptaci√≥n de formulaciones de sopa de zanahoria microemulsionada con Inulina y Concentrado de Prote√≠na de Suero Leche (WPC).   Dise√Īo/metodolog√≠a/aproximaci√≥n: Se desarrollaron 4 Formulaciones de Sopa de Zanahoria Microemulsionada con Inulina y Concentrado de Prote√≠na de Suero de Leche (WPC) acorde con un Dise√Īo Experimental de Simple Centroide y se eval√ļo la calidad sensorial y el nivel de aceptaci√≥n de las Formulaciones desarrolladas. Resultados: La Formulaci√≥n D formulada con zanahoria microemulsionada con Inulina y WPC al 50% present√≥ el mayor nivel de aceptaci√≥n respecto a las otras Formulaciones desarrolladas. Las Formulaciones desarrolladas presentaron diferencias significativas respecto a la luminosidad (L*) y no presentaron diferencia significativa en cuanto a la diferencia de color (?E*) al presentar todas tendencia a la tonalidad roja-amarilla. Limitaciones del estudio/implicaciones: Es importante realizar m√°s pruebas que permitan completar el desarrollo de formulaciones para mejorar las propiedades sensoriales de este tipo de productos. Hallazgos/conclusiones: La Inulina y el Concentrado de Prote√≠na de Suero de Leche (WPC) son biopol√≠meros que pueden utilizarse en el desarrollo de formulaciones de sopa de zanahoria para generar un producto de calidad sensorial aceptable por el consumidor
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