The betaine and choline content of a whole wheat flour compared to other mill streams

Diets that contain high levels of whole grains have been associated with a reduced risk of several chronic diseases (Marquart et al., 2002). A whole grain, as defined by AACC International, should consist of the bran, germ and endosperm in the same proportions as found in nature (AACC, 1999). Whole grains are an important source of dietary fiber, resistant starch, vitamins, minerals and other bioactive nutrients that can play a role in protecting against chronic disease (Slavin, 2003). One of these nutrients is betaine (also known as trimethyl glycine or glycine betaine), an osmolyte and methyl donor shown to protect internal organs and improve vascular risk factors (Craig, 2004). As an osmolyte, it helps protect a variety of cells from osmotic stress. Betaine also plays an important role in cell biochemistry, donating a methyl group to homocysteine to produce methionine and ultimately S-adenosyl-methionine. Betaine accumulates in many plants under stress from drought, high salinity or low temperature. Cereal plants with betaine accumulation include wheat, barley and rye; those with little or no accumulation include rice, millet and sorghum (Kishitani et al., 1994)

Meat Quality of Lambs Fed Different Saltbush Hay ( Atriplex Nummularia

Climate changes have increased soil and water salinity, compromising animal production especially in dry areas where scientists have become more interested in halophyte plants, like saltbush. The effects of saltbush hay levels (30, 40, 50 and 60%) were evaluated based on physical-chemical, nutritional and sensory parameters of Santa Inês lamb meat. Thirty-two 8-month-old castrated Santa Inês lambs, with initial weights of 22±1.97 kg were used; they were slaughtered after 60 days in the feedlot. The pH, colour, moisture, protein and cholesterol contents did not differ among treatments. Panelists observed a greater intensity of lamb smell and flavour (P=0.0035) in the meat of animals that received more concentrate in the diet. An increase in the inclusion of saltbush increased ash percentage (P=0.0232), total saturated (P=0.0035) and polyunsaturated (P=0.0287) fatty acids and reduced the lipids (P=0.0055) and the n-6:n-3 ratio (P=0.0058) of the meat. Therefore, saltbush hay can be used as a feeding resource in regions with problems of water and soil salinity because it does not impair the physicalchemical, nutritional and sensory quality of sheep meat