The effect of ultrasonic processing on physical and chemical properties of milk‐based soft, brine cheese

Many earlier studies have documented pasteurization problems in the dairy industry. As a result, ultrasonic processing has been researched as a non‐heat alternative to pasteurization. In this study, milk‐based soft cheese was treated using various sonication times (0, 1, and 3 min) at a set frequency (22 kHz) with an amplitude of 60% of 630 W and different ripening periods (0, 15, 30, and 60 days) in brine (15%), stored at 4 °C, to reduce heat treatment and increase yield. The physicochemical parameters of white cheeses were examined over next 60 days and compared with a control cheese. The result showed that ultrasound had no significant effect on the cheeses in terms of their fat and protein content on storage. Compared to the control sample, ultrasound treatment improved the taste and aroma ratings due to increased lipolysis and proteolysis. In terms of overall acceptability, the ultra‐filtrate cheese sonicated for 3 min received the highest marks compared to the control. Sonication for 3 min treated fresh milk showed the maximum yield (190.5 g/L milk) compared to untreated raw milk yields (150.32 g/L)

Fattening rabbits with simplified feed made from Sulla flexuosa hay, fig-tree leaves and wheat bran

Fattening rabbits with simplified feed made from Sulla flexuosa hay, fig-tree leaves and wheat bran. 10. International Symposium on the Nutrition of Herbivores (ISNH 2018

Nutritive Value of Three-Stage Olive Cake (Olea europaea L.) for Growing Rabbit

Nutritive Value of Three-Stage Olive Cake (Olea europaea L.) for Growing Rabbit. 4. International Conference on Animal nutrition and disease

Narancs- és sárgabaracklé egyes fizikai és kémiai tulajdonságainak változása a tárolás során

Der Gehalt an Vitamin C, an gesamten und reduzierenden Zuckern, an Säure (berechnet als Zitronensäure) und an gesamter wasserlöslicher Trockensubstanz von frischen und mit Schwefeldioxid behandelten Orangesäften (Valencia) und Aprikosensäften (EI-Amar) wurde bei ihrer Lagerung bei 25, 5 und — 18 °C studiert. Der Vitamin C-, Gesamtzucker, Gesamtsäure- und g esamte wasserlösliche Trockensubstanzgehalt war niedriger in din mit Schwefeldioxid behandelten Säften, während die Menge der reduzierenden Zucker höher als die in frischen Säften erhaltenen Werte. Die Behandlung mit Schwefeldioxid verbesserte die Farbe beider Fruchtsäfte, aber besonders doe des Aprikosensaftes. Der Gehalt an Vitamin C verminderte sich im allgemeinen während der Lagerung, die Geschwindigkeit der Abhanme war jedoch geringer bei niedrigeren Temperaturen. Die während der Lagerung bei verschiedenen Temperaturen im Vitamin C-Gehalt stattfindenden Verluste waren rascher im Aprikosensaft als im Orangesaft. Der Gesamtzuckergehalt des frischen Saftes vor der Lagerung war etwas grösser im Aprikosensaft als im Orangesaft. Die Menge des reduzierenden Zucker war aber im Orangesaft höher. Der Gesamtgehalt an Zuckern und der Gehalt an reduzierenden Zuckern verminderte sich im allgemeinen bei Lagerung bei 5 und 25 °C. Keine Verluste waren jedoch wahrnehmbar bei einer Lagerung bei — 18 °C 35 Tage lang. Ein umgekehrtes Verhältnis bestand zwischen dem Gehalt an reduzierenden Zuckern und dem Säuregehalt. Während der Lagerung war in dem gesamten wasserlöslichen Substanzgehalt der bei den angegebenen Temperaturen gelagerten Orange- und Aprikosensäfte keine nennenswerte Änderung wahrgenommen. Nach den sensorischen Proben waren die frischen und die mit Schwefeldioxid behandelten Orange- und Aprikosensäfte bei 25 °C höchstens 2 Tage lang, bei Lagerung bei 5 °C höchstens 9 Tage lang zum menschlichen Genuss geeignet. Die bei -1 8 °C gelagerten Säfte waren jedoch sogar nach einer 35tägigen Lagerung zum Genuss geeignet. Changes in the contents of vitamin C, total and reducing sugars, total acidity determined as citric acid, and total water-soluble solids were studied in fresh and SO?-treated orange (Valencia), and apricot (El-Amar) juices stored at 25 °C, 5 °C and — 18 °C. The contents of vitamin C, total sugar, acidity and total water-soluble contents were in juices treated with SO. lower and contents of reducing sugars higher than those in fresh juices. The colour of both juices, especially that of apricot juice improved after the preserving process. Generally, the vitamin C contents decreased during storage, but the decreasing rate was lower at lower temperatures. The losses in vitamin C contents during storage at different temperatures took place quicker in apricot juice than in orange juice. In the fresh juice before storage, the contents of total sugar were somewhat higher in apricot juice than in orange juice. Howewer, more reducing sugar was found in the orange juice. In general, storage at 5 °C and 25 °C resulted in a reduction of total and reducing sugars. Neverthless, no noticeable loss was observed when the juices were stored at — 18 °C for a period of 35 days. An inverse relationship was found between contents of reducing sugars and acid content. During the period of storage, there were no noticeable changes in the total water-soluble solids of orange and apricot juice stored at the applied temperatures. The results of sensory tests indicate that both the fresh and the preserved apricot and orange juices are suitable for human consumption for not more than two days when stored at 25 °C and for not more than nine days when stored at 5°C.The tested juices were suitable for human consumption even after a period of 35 days when stored at - 18 °C

NUTRITIVE VALUE OF SUN-DRIED SULLA (HEDYSARUM FLEXUOSUM) AND ITS EFFECT ON PERFORMANCE AND CARCASS CHARACTERISTICS OF GROWING RABBITS

[EN] The nutritive value and potential use of sundried sulla hay (Hedysarum flexuosum, g/kg as feed: 885 dry matter, 438 neutral detergent fibre (NDF), 337 acid detergent fibre (ADF), 80 acid detergent lignin and 147 crude protein (CP) for growing rabbits was studied by comparing three diets (regression method) containing an increasing inclusion rate of sulla hay (S): 0% (control, S0), 15 % (S15) and 30% (S30) in substitution for control diet (294 g NDF and 179 g CP/ kg). Three groups of 30 rabbits (individually caged) were fed ad libitum the three diets from weaning (35 d, mean weight: 572 ± 93g) to 84 d of age. Faecal digestibility of the diets was measured between 42 and 46 days of age on 10 rabbits per group. The digestible energy (DE) concentration of sulla hay estimated by regression was 8.96±0.57 MJ/kg DM, thus 7% higher than standard alfalfa meal, which would account for its high NDF digestibility (54.9%). Digestibility of crude sulla protein was estimated at 42.8%, corresponding to a digestible crude protein concentration of 71.1±8.9 g/kg DM. Even at a high incorporation rate in the feed (30%), sulla hay did not cause adverse effects on the animal growth (mean 36.0 g/d), feed intake (mean 119 g/d) or health. Feed conversion was better for a moderate rate of sulla inclusion in the diet (about 15%) than for a higher inclusion rate (3.14 vs. 3.36, P < 0.001). Health status and slaughter traits were not affected by the sulla incorporation rate. Sun-dried sulla hay (Hedysarum flexuosum) could thus be considered a good fibre source for the rabbit as a substitute for alfalfa meal.The authors thank Yazid Louchami who placed his rabbitry at our disposal and the assistance he provided us during the follow-up of the experiment, Farid Djellal and Hanachi Zemihi for their assistance in the experimental trial and Muriel Segura for her help in biochemical analyses (INRA, UMR 1289 TANDEM, CastanetTolosan, France). This work was partially financed by the CMEP project (05 MDU 667).Kadi, SA.; Guermah, H.; Bannelier, C.; Berchiche, M.; Gidenne, T. (2011). NUTRITIVE VALUE OF SUN-DRIED SULLA (HEDYSARUM FLEXUOSUM) AND ITS EFFECT ON PERFORMANCE AND CARCASS CHARACTERISTICS OF GROWING RABBITS. World Rabbit Science. 19(3):151-159. doi:10.4995/wrs.2011.848SWORD15115919

STRATEGIES D’ADAPTATION DES ELEVEURS CAPRINS EN ZONE MONTAGNEUSE DE TIZIOUZOU (ALGERIE)

Public policy incentive in Algeria milk production have targeted dairy goat farms in order to increase production. To capture these incentives, farmers adapt to different strategies depending on their staffing means of production. To understand the diversity of these strategies, monitoring of 16 goat farms is made from March 2012 to February 2013 in the mountainous region of Tizi-Ouzou. Three coping strategies are identified: (i) large farms of type "milk" that produce only milk; (ii) the average farms of "mixed" type that produce milk and meat; (iii) small farms type "meat" dominant meat. Goats receive concentrate feed throughout the year, 180 g / goat / day in type milk and 150 g / goat / day in mixed and meat type. Pastures are used 6h / day throughout the year and for all farms. The average daily milk production does not exceed 1.3 kg / goat. However, in the milk type, it reaches 2 kg / goat milking / day. The annual sale of goat milk is approximately 622 kg for milk type, but 218 and 266 kg respectively for the meat and mixed type. The milk type generates an income of more than 2.7 million DA / year. Incomes of mixed meat types are 440 000 and 222 600 DA / year. The study shows that the level of financial allocation is the lever that dictates the choice of production strategies

Feuilles sèches de Figuier et foin de Sulla (Hedysarum flexuosum) en alimentation du lapin en engraissement

Notice a Reprendre pas de Clé UT au 5 Mai 201785 Algerian white population rabbits were used to study the effect on the growth performances of fig-tree (Ficus carica, 12.8%, 30.6% and 15 % DM respectively of CP, NDF and ADL) leaves incorporated in pelleted diets in association with Sulla hay (Hedysarum flexuosum). At weaning (35 d, 674±390 g), the rabbits were divided in three groups (individually caged) and received ad libitum one of the three diets during six weeks. The control (T, n=25), diet was classic diet and content barley, dehydrated alfalfa, soya bean meal and wheat bran. The experimental diets were formulated to contain 25% of Sulla hay and either 15% (F1, n =30) or 30% (F2, n =30) dried fig tree leaves in total replacement of dehydrated alfalfa and barley. The diet F1 contained also wheat bran to contain only raw materials available locally. During the whole period (35-77 d), feed intake was at the same level with the three diets (121.3 ± 6.5 g/d), as well as growth (35.3 ± 2.4g/d) and feed conversion ratio (3.37 ± 0.21). According, fig-tree leaves (Ficus carica) could be incorporated in pellet diet for fattening rabbits associated with Sulla ( Hedysarum flexuosum), in total replacement of barley, dehydrated alfalfa and eventually soya bean meal to contain only locally available raw materials. They permitted substantial performances as those of control diet without negative effect on health and the zootechnic performances.85 lapins de population locale blanche ont été utilisés pour étudier l’effet sur les performances de croissance de l’incorporation, dans l’aliment granulé, de feuilles de Figuier (Ficus carica ; 12,8% ; 30,6% et 15 % MS respectivement de PB, NDF et ADL) associées au foin de Sulla (Hedysarum flexuosum). Au sevrage (35 j, 674±390 g), les lapins ont été répartis en trois lots homogènes, logés individuellement et ont reçu ad libitum un des trois aliments durant 6 semaines. Le témoin (T, n=25), un aliment classique, contenait de la luzerne déshydratée, du son de blé, de l’orge et du tourteau de soja. Les deux aliments expérimentaux contenaient 25% de foin de Sulla et soit 15% (F1, n =30) soit 30% (F2, n =30) de feuilles séchées de Figuier (FF), en remplacement total de la luzerne et de l’orge. L’aliment F1, équilibré avec du son de blé, ne contenait que des matières premières disponibles localement.Durant la période globale (35-77 j), la consommation a été similaire entre les trois aliments (121 ± 6,5g/j), ainsi que la vitesse de croissance (35,3 ± 2,4g/j) et l'indice de consommation de l’aliment (3,37 ± 0,21). Ainsi, les feuilles de Figuier (Ficus carica) peuvent être incorporées dans l’aliment granulé pour lapins en engraissement associées à du foin de Sulla (Hedysarum flexuosum), en remplacement de l’orge, de la luzerne déshydratée et éventuellement du tourteau de soja pour ne contenir que des matières premières disponibles localement. Elles ont permis des performances appréciables au même niveau que celles de l’aliment témoin sans effets négatifs sur la santé et les performances zootechniques

Rabbit Meat Commercialization%253A Particularities and Constraints in the Region of Tizi-Ouzou (Algeria)

This paper investigates the marketing and channels of sale of rabbit production in Tizi-Ouzou area (Algeria). Data collected by questionnaire were subjected to descriptive and principal component analysis. 240 to 12 800 rabbits were sold alive%252Fbreed%252Fyear, either an average of 1342 rabbits sold%252Fbreed%252Fyear. Half of rabbit farmers sell their rabbits to slaughter houses or to wholesalers. 19%25 sell them to hotels and restaurants while 18%25 to butchers and 13.5%25 directly to the consumer. The sale price of alive rabbits (2.45 plusmn%253B 0.13 Kg) depending of marketing circuit, he is of 360 and 400 AD%252FKg (2.70 euro%253B and 3.00 euro%253B%252FKg) for wholesale%253B and between 500 and 550 AD%252FKg (3.75euro%253B and 4.12 euro%253B%252FKg) for retail. This difference in selling prices led rabbit breeders to choose the direct sales channel rather than selling to an intermediary. The marketing circuit of this product is disorganized, result of several problems such as the too low selling prices, high transport costs, late payments and low demand for the product

MICROGREENS AS A RICH SOURCE OF IMMUNOMODULATORY FUNCTIONAL COMPONENTS FOR THE PREVENTION OF COVID-19

SARS-CoV-2 the pathogenic agent of the ongoing pandemic of coronavirus disease has a strong transmission capacity through inhalation of air droplets leading to diseases ranging from asymptomatic to fatal. COVID-19 can cause multi-organ disorders in which inflammatory progression and oxidative stress caused by the storm release of cytokines play crucial roles. Microgreens are newly emerging superfood products in developed countries due to their high content of immunomodulators and antioxidants. consumption of fresh microgreens, shoots of many vegetables have been gaining broad popularity as a culinary trend due to its intense flavor and aroma along with its density of micro- and phytonutrients. In this study, we analysed thirteen variety microgreens content of ascorbic acid, total antioxidant capacity, total polyphenols, and chlorophyll content. We outline that fortifying salad dishes with microgreens can provide human's organism with good portion of phytonutrients as an additional barrier for securing our immunity. The results demonstrated in this paper indicate to the fact that the tested microgreens are capable to provide a means for consumer-access to larger quantities of nutrients per portion of even less than 100 grams’ plant biomass including immunomodulating antioxidants, polyphenols and ascorbic acid of which are considered of critical importance for human's immune system. Inducing microgreens to our daily salads and meals could be an easy possible way to fortify our immunity and most probably would increase the effectiveness of the fight against new coronavirus (SARS-CoV-2) and probably his other mutated variants

THE CONTENTS OF VITAMIN D3 AND 25-HYDROXYVITAMIN D3 IN DIFFERENT VARIETIES OF DAIRY PRODUCTS IN RUSSIAN MARKET

Vitamin D has received global attention because of its many health benefits. Although there is general agreement about the importance of vitamin D for bone health, there remains skepticism about the nonskeletal health benefits of vitamin D. There is general agreement that vitamin D deficiency is a worldwide health problem. This is due in part to a lack of appreciation that sunlight is an important source of vitamin D. Recent findings in western countries have made new recommendations for vitamin D intake to prevent vitamin D deficiency. Vitamin D deficiency is defined as a 25-hydroxyvitamin D3 level below 20 ng/ml and vitamin D insufficiency is defined as 21–30 ng/ml. This research focuses on the reasons for vitamin D deficiency and demonstrates the results of the contents of vitamin D3 and 25-hydroxyvitamin D3 in dairy products including natural and pasteurized goat milk; natural, baked, and pasteurized cow milk; fortified cow milk (pasteurized and ultra-pasteurized); butter; homemade butter; and butter made from baked milk (ghee). The greatest concentrations of vitamin D3 and 25(OH)D3 in milk were discovered in goats' milk, according to our findings. Generally speaking, the larger the quantity of butter in a recipe, the higher the concentration of Vitamin D3 and 25(OH)D3