The effect of dietary calcium inclusion on broiler gastrointestinal pH: quantification and method optimization

There is little consensus as to the most appropriate methodology for the measurement of gastrointestinal pH in chickens. An experiment was conducted to establish the optimum sampling method for the determination of broiler digesta pH in birds fed differing levels of dietary calcium. Ross 308 broilers (n = 60) were fed one of two experimental diets, one containing 0.8% monocalcium phosphate and 2% limestone and one containing 0.4% monocalcium phosphate and 1% limestone. Four factors were investigated to determine the most appropriate method of measuring broiler gastrointestinal digesta pH: removal from the tract, prolonged air exposure, altering the temperature of the assay, and controlling the water content of the digesta. The conditions were assessed at bird ages from 7 to 42 d post hatch. Dietary Ca content had no significant effect on in situ pH, but it contributed towards variance in ex situ pH of both gizzard and duodenum digesta

Recurrent Selection to Alter Grain Methionine Concentration and Improve Nutritional Value of Maize

Methionine is an essential amino acid that is limiting in maize- (Zea mays L.) based diets. The objective of this work was to determine whether we could alter grain methionine concentration in random-mated maize populations by mass selection for methionine concentration using a microbial assay. In one study, we developed two populations by selecting for high or low methionine concentration (HM or LM, respectively) for three generations starting from the random-mated population BS11. Grain from these populations was used to formulate diets for a feeding trial in which 15 rats were fed HM grain and 15 rats were fed LM grain. Rats on the HM diet had a 0.018 higher feed efficiency (g gain/g feed) than rats on the LM diet. In a second study, we performed three cycles of selection for high or low methionine concentration starting with two random-mated populations, BS11 and BS31. We evaluated each cycle of selection in a field trial with two replications in each of two years. Methionine concentration was significantly correlated with the cycle of selection, changing on average 0.004 g methionine/100 g grain per cycle. Kernel mass, %N, oil, protein, starch, tryptophan, and lysine concentration did not exhibit significant correlations with cycle of selection. We conclude that recurrent selection for grain methionine concentration using a microbial assay is an effective method to alter methionine content

Interaction of Genetic Mechanisms Regulating Methionine Concentration in Maize Grain

Methionine is a limiting amino acid in poultry diets, so methionine supplementation is typically required to meet nutritional demands. Maize (Zea mays L.) varieties with increased methionine levels have been developed using three different approaches: (i) increased levels of the methionine-rich 10-kDa zein, (ii) disruption of protein deposition using the floury-2 allele, and (iii) recurrent selection. The goal of this study was to characterize the interactions of these three mechanisms for increasing methionine to develop optimal breeding strategies for this limiting amino acid. A complete diallel mating design was used to produce all possible hybrid combinations, which were analyzed by Griffing’s experimental Method 3, Model 1. Grain samples were analyzed for methionine concentration using a microbial method. The significantly negative general combining ability (GCA) for inbred RS2 suggests it did not perform well in hybrid combination, while the significant specific combining abilities (SCAs) suggest that some specific combinations of mechanisms worked well together in this germplasm. Analysis of grain quality traits by near-infrared spectroscopy (NIRS) revealed that the high-methionine hybrid combinations had starch and oil concentrations similar to all other hybrids but had elevated protein concentrations. In some hybrids in this study, dzr1 and recurrent selection were effective mechanisms to elevate methionine in hybrid combination and did not have an associated yield penalty relative to other hybrids produced in the study, which supports their use in a high-methionine maize breeding program

Designer laying hen diets to improve egg fatty acid profile and maintain sensory quality

The fatty acid composition of eggs is highly reflective of the diet of the laying hen; therefore, nutritionally important fatty acids can be increased in eggs in order to benefit human health. To explore the factors affecting the hen's metabolism and deposition of fatty acids of interest, the current research was divided into two studies. In Study 1, the fatty acid profile of eggs from Bovan White hens fed either 8%, 14%, 20%, or 28% of the omega-6 fatty acid, linoleic acid (LA) (expressed as a percentage of total fatty acids), and an additional treatment of 14% LA containing double the amount of saturated fat (SFA) was determined. Omega-6 fatty acids and docosapentaenoic acid (DPA) in the yolk were significantly (P < 0.05) increased, and oleic acid (OA) and eicosapentaenoic acid (EPA) were significantly decreased with an increasing dietary LA content. In Study 2, the fatty acid and sensory profiles were determined in eggs from Shaver White hens fed either (1) 15% or 30% of the omega-3 fatty acid, alpha-linolenic acid (ALA) (of total fatty acids), and (2) low (0.5), medium (1), or high (2) ratios of SFA: LA+OA. Increasing this ratio resulted in marked increases in lauric acid, ALA, EPA, DPA, and docosahexaenoic acid (DHA), with decreases in LA and arachidonic acid. Increasing the dietary ALA content from 15% to 30% (of total fatty acids) did not overcome the DHA plateau observed in the yolk. No significant differences (P ≥ 0.05) in aroma or flavor between cooked eggs from the different dietary treatments were observed among trained panelists (n = 8). The results showed that increasing the ratio of SFA: LA+OA in layer diets has a more favorable effect on the yolk fatty acid profile compared to altering the LA content at the expense of OA, all while maintaining sensory quality.Erin M. Goldberg, Donna Ryland, Robert A. Gibson, Michel Aliani, and James D. Hous

Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method

The effect of pretreatment methods (soaking in water, potassium metabisulphite solution, and blanching) and drying methods (sun and oven) on some quality attributes of flour from ten varieties of sweet potato roots were investigated. The quality attributes determined were chemical composition and functional properties. Data obtained were subjected to descriptive statistics, multivariate analysis of variance, and Pearson's correlation. The range of values for properties of sweet potato flour were: moisture (8.06–12.86 ± 1.13%), starch (55.76–83.65 ± 6.82%), amylose (10.06–21.26 ± 3.92%), total sugar (22.39–125.46 ± 24.68 μg/mg), water absorption capacity (140–280 ± 26), water solubility (6.89–26.18 ± 3.80), swelling power (1.66–5.00 ± 0.50), peak viscosity (24.50–260.92 ± 52.61 RVU), trough (7.08–145.83 ± 34.48 RVU), breakdown viscosity (11.00–125.33 RVU), final viscosity (10.21–225.50 ± 60.55 RVU), setback viscosity (3.04–92.21 RVU), peak time (6.07–9.06 min) and pasting temperature (69.8–81.3°C). Variety had a significant (P 0.05) affect moisture, fat and lightness (L*). Drying method did not significantly (P > 0.05) affect fiber and L*. The interactive effect of variety, pretreatment and drying method had a significant (P < 0.001) effect on all the attributes except fat and fiber. Total sugar correlated significantly (P < 0.01) with water solubility (r = 0.88) of the flour samples. Variety was a dominant factor influencing attributes of sweet potato flour and so should be targeted at specific end uses

Pathogen detection, testing, and control in fresh broccoli sprouts

BACKGROUND: The recent increased interest in consuming green vegetable sprouts has been tempered by the fact that fresh sprouts can in some cases be vehicles for food-borne illnesses. They must be grown according to proper conditions of sanitation and handled as a food product rather than as an agricultural commodity. When sprouts are grown in accordance with the criteria proposed from within the sprout industry, developed by regulatory agencies, and adhered to by many sprouters, green sprouts can be produced with very low risk. Contamination may occur when these guidelines are not followed. METHODS: A one year program of microbial hold-and-release testing, conducted in concert with strict seed and facility cleaning procedures by 13 U.S. broccoli sprout growers was evaluated. Microbial contamination tests were performed on 6839 drums of sprouts, equivalent to about 5 million consumer packages of fresh green sprouts. RESULTS: Only 24 (0.75%) of the 3191 sprout samples gave an initial positive test for Escherichia coli O157:H7 or Salmonella spp., and when re-tested, 3 drums again tested positive. Composite testing (e.g., pooling up to 7 drums for pathogen testing) was equally sensitive to single drum testing. CONCLUSION: By using a "test-and-re-test" protocol, growers were able to minimize crop destruction. By pooling drums for testing, they were also able to reduce testing costs which now represent a substantial portion of the costs associated with sprout growing. The test-and-hold scheme described herein allowed those few batches of contaminated sprouts to be found prior to packaging and shipping. These events were isolated, and only safe sprouts entered the food supply

The effect of alfalfa (Medicago sativa) silage chop length and inclusion rate within a total mixed ration on the ability of lactating dairy cows to cope with a feed withholding and refeeding challenge

Cows fed diets containing a lower concentration of alfalfa silage (replacing corn silage) experienced greater reductions in rumen pH following a six hour feed witholding/refeeding challenge than those fed higher alfalfa concentration diets and also suffered greater short-term milk loss on the day of the challenge. Lower rumen pH in animals fed a long chop length compared to a shorter chop length raised questions over the effect of long forage particles in the diet during and following short-term feed deprivation. This research highlights the importance of maintaining feeding routines and ensuring adequate feed access throughout the day in dairy systems

Effect of Pulse Flours on the Physiochemical Characteristics and Sensory Acceptance of Baked Crackers.

Pulse flours offer nutritional alternatives to wheat flour in the production of baked snacks due to their high protein and fibre levels and low glycaemic index. In this study, broad-bean (Vicia faba), yellow-pea and green-pea (Pisum sativum) flours were each blended with wheat flour at 40% in the formulation of chemically leavened crackers. The effects of flour type and baking time on the physiochemical properties, sensory acceptability, nutritional composition and antioxidant activity of the crackers were observed in comparison with 100% wheat crackers. Broad-bean crackers had the highest protein content and antioxidant activity (13 g per 100 g DM and 38.8 mgAAE per 100 g DM, respectively). Yellow-pea crackers had the highest fibre content (12 g per 100 g DM). Physical dimensions and colour attributes were significantly affected by pulse-flour substitution. Yellow-pea and broad-bean crackers were significantly preferred by consumers compared to the control, demonstrating the potential application of these flours to improve the eating quality and nutritional profile of crackers

Influence of Stress and Dietary Natural-Source Vitamin E on Nonspecific Immunocompetence, Tissue Tocopherol Composition, and Postslaughter Fillet Oxidative Stability in Sunshine Bass

We evaluated the effects of stressor exposure and super-requirement levels of RRR-atocopheryl acetate (natural-source vitamin E [NSVE]) on production performance and nonspecific immunocompetency of juvenile sunshine bass (female white bass Morone chrysops X male striped bass M. saxatilis). Stressor exposure elicited physiological changes consistent with the generalized stress response, and the magnitude of responses generally mirrored stressor severity. Stressor exposure resulted in lower fillet peroxides and greater aldehydes after short-term frozen storage, whereas increasing dietary NSVE was associated with a nonsignificant reduction in aldehydes after long-term storage. Fillet a-tocopherol content increased linearly with dietary NSVE, exceeding reported tissue levels achieved with synthetic vitamin E (SYNE). Although we observed no significant immunological effects of stress or dietary NSVE content, sampling time and high individual-to-individual variation probably restricted our ability to resolve statistical significance. Similar results of vitamin E supplementation have previously been reported; however, the effective dietary concentrations we observed for NSVE are low in comparison with values reported for SYNE. The potential of RRR-a-tocopheryl acetate as a highly active vitamin E source for aquaculture feeds warrants further evaluation of the relative suitability of NSVE in meeting the demands of optimal aquaculture nutrition