The effect of addition Eriobotrya japonica L. marmalade on physicochemical, microbiological, and sensory properties of probiotic yogurts

This study investigated the effects of loquat (Eriobotrya japonica L.) marmalade (LM) supplementation in probiotic yogurt during a 21 days storage period. In addition, the viability of Bifidobacterium and its effect on yogurt quality were investigated. Four types of yogurt, including plain yogurt (LM0) and yogurts with 5%, 10%, and 15% LM, were prepared. On days 1, 7, 14, and 21 of storage, physicochemical properties, microbial growth, and textural and sensory properties were investigated. The addition of LM to yogurt significantly affected the total dry matter, fat, pH, titratable acidity, syneresis, water holding capacity, and color parameters (L*, a*, b*). The addition of LM caused a decrease in L* (from 87.52 to 81.78) and an increase in a* values (from −35.42 to −30.14). Yogurts containing 10 and 15% LM demonstrated lower syneresis than control samples during storage. During storage, the pH of yogurts continuously decreased (P < 0.01). The viability of Bifidobacterium in yogurt was not affected by the LM addition. During storage, the viable count of Bifidobacterium ssp. decreased in all yogurt types. Lactobacillus delbrueckii ssp. bulgaricus decreased more than Streptococcus thermophilus did during storage. In all yogurt samples, coliform bacteria stayed below detectable concentrations. When a general evaluation was made by considering the physicochemical quality, sensory, and textural properties of all yogurt samples, it was revealed that LM-added yogurts can be produced and stored for 21 days

The Effect of Direct Fed Microbials and Enzymes Combination on Milk Yield, Milk Composition and Body Condition Score of Brown Swiss Dairy Cattle

Bu çalışmada mikrobiyal yem katkı maddesi ve enzim kombinasyonunun Esmer süt sığırlarında süt verimi, süt kompozisyonu, vücut kondisyon skoru ve Escherichia coli üzerine etkileri araştırılmıştır. Denemede, Kontrol ve mikrobiyal yem katkı maddesi + enzim grupları olmak üzere benzer 2 grup oluşturulmuştur. Denemedeki tüm sığırlar tahmini buzağılama tarihlerinden yaklaşık 4 hafta önce denemeye alınmış ve deneme 10 aylık laktasyon süresi boyunca sürdürülmüştür. Deneme grubundaki hayvanların yemlerine 2 kg/ton mikrobiyal yem katkı maddesi ve enzim kombinasyonu ilave edilmiştir. Deneme sonunda elde edilen bulgulara göre yemleme grupları arasındaki farklılıklar akşam ve günlük süt veriminde çok önemli (P0,05) bulunmuştur. Mikrobiyal yem katkı maddesi + enzim grubu kontrol grubuna göre günlük süt veriminde %8’lik artış sağlanmıştır. Süt kompozisyonu bakımından iki grup arasındaki farklılıklar günlük süt yağı ve protein veriminde (kg/gün) önemli (P0,05) olmuştur. Vücut kondisyon skoru ortalamaları ve Escherichia coli sayıları bakımından yemleme grupları arasında farklılık önemsiz (P>0,05) bulunmuştur. Araştırmada elde edilen sonuçlar yem katkı maddesi olarak mikrobiyal yem katkı maddesi ve enzim kombinasyonunun süt sığırlarında günlük süt verimi ve süt kompozisyonu üzerine olumlu etkisi olduğunu göstermektedir.This study was conducted to determine the effect of direct fed microbials and enzymes on milk yield, milk composition, body condition score and Escherichia coli of dairy cows. Cows were set up to have two experimental that were defined as control and direct fed microbials and enzymes. Supplemented cows were fed the DFM-Enzyme 4 wk prior to the expected calving date through months 10 of lactation. The amount of direct fed microbials and enzymes concentrate added to treated forages was 2 kg/ton of forage. The results have shown that there were greater statistically differences in evening and daily total milk yield (P0,05) by treatment. The direct fed microbials and enzymes group increased 8% more daily total milk yield comparing to the control group. Milk fat yield and protein yield were significantly increased (P0,05). Body Condition Score and Escherichia coli were unaffected by dietary treatment. In conclusion, the feed additives direct fed microbials and enzymes improve daily milk yield and stimulate milk composition in dairy cows

Effects of Slaughter Age of Holstein Friesian Bulls on Meat Quality: Chemical Composition, Textural Characteristics, Sensory Attributes and Fatty Acid Profile

This study aimed to investigate the effects of slaughter age (young vs. old), muscle type (Longissimus dorsi (LD), Gluteus medius (GM)) and fat deposits (kidney knob and channel fat, subcutaneous fat, intramuscular fat) on chemical, organoleptic, textural characteristics and fatty acid composition of Holstein Friesian bull meat. For this purpose, the carcasses of 26 Holstein Friesian bulls that had been fattened on the same private farm were assigned to two experimental groups based on their age at slaughter: a young group (YG) (average age: 17.0 ± 1.0 months old) and an old group (OG) (average age: 22.0 ± 1.0 months old). The percentage of crude protein, panel tenderness score, polyunsaturated fatty acid (PUFA) and saturated fatty acid (SFA) content, the PUFA/SFA ratio and the hypocholesterolemic fatty acid (DFA)/hypercholesterolemic fatty acid (OFA) ratio of the bull carcasses decreased significantly with increasing slaughter age. By contrast, the OFA content of the carcasses significantly increased (p < 0.05) with increasing slaughter age. Advanced slaughter age resulted in lower panel tenderness scores. Additionally, the meat of the bulls in the OG was considered to be less healthy because of the less desirable fatty acid composition and nutritional indices, such as the PUFA/SFA and hypocholesterolemic/hypercholesterolemic ratios, compared to the meat from the bulls in the YG. Furthermore, the intramuscular fat and internal fat contained high percentages of PUFA and SFA and high PUFA/SFA and hypocholesterolemic/hypercholesterolemic ratios. Interestingly, the percentage of OFA content in the internal and intramuscular fat tissues decreased with increasing slaughter age. In conclusion, this study provided evidence that slaughter age and muscle and fat type are essential sources of variations in the textural characteristics, sensory panel attributes and fatty acid profile of meat from Holstein Friesian bulls