Nitrogen prediction model in smallholder farming system integrating pig and fish farming in the urban and rural areas of Kinshasa

peer reviewedThe modelling of nitrogen flow within integrated farms in aquaculture allows monitoring of the nitrogen evolution, which is one of the limiting elements in the farm production. This is one of the important ways to improve production in small integrated agricultural farms in rural and peri-urban areas of Kinshasa with limited financial resources. The model is built in order to use the nitrogen produced by the pig for fertilizing fish farming ponds. The pig module was calibrated, validated and ready to be used, contrary to the fish module which is not validated due to the lack of appropriate experience data. Result of pig module prediction, gives the cumulative N amount of the fattening period to 861.85 gN/pig for fecal nitrogen and 765.39 for urinary production very close to the measured value of 988.68 gN/pig and 887.55 gN/pig for N fecal and N urinary. The model shows that the variation in feed content leads to the variation in the N fecal and urinary production to the farm. Combined to the N from pig, N water in the fish pond is sensitive to N from pig addition and fish biomass. Change in factors that affect pig consumption and pig growing performance lead a variation in both N production by a pig and N water evolution in the pond water column

Effect of cooking on the fiber profile of some tropical vegetables

Outre le monde occidental, les pays africains dont la population a souffert de malnutrition intra-utérine sont également exposés au fléau de l’obésité à l’âge adulte en raison d’effets de programmation de long terme induits par les carences dans le jeune âge. La consommation de fibres alimentaires (DF) demeure indispensable pour la modulation du microbiote intestinal afin de prévenir cette maladie et les pathologies associées. Les légumes et les fruits sont des principales sources naturelles de DF. . En Afrique tropicale humide et sub-humide, les légumes feuilles sont fortement consommés par les populations rurales, tandis que les populations urbaines modifient leur régime alimentaire en l’ « occidentalisant ». Afin de mieux comprendre comment les changements alimentaires modifient les modes de consommation des fibres alimentaires, face à la déficience d’information dans la littérature à ce sujet, il convient de caractériser le profil en fibres de légumes méconnus et l’impact de la cuisson sur celui-ci

Le profil en fibres alimentaires de légume modifie leur fermentation intestinale et la production d’acides gras à chaine courte dans modèle in vitro humain

La modulation du microbiote intestinal induite par les fibres alimentaires (DF)a des conséquences positives sur la santé, notamment sur l’obésité et ses comorbidités. La nature et l’ampleur des changements dépendent du type de fibres.Les légumes sont des sources privilégiées de DF, certaines espèces et variétés fournissant davantage de DF solubles (SDF), d’autres étant plus riches en DF insolubles (IDF). Contrairement aux SDF, les IDF sont souvent considérées comme peu fermentescibles, ne contribuant que faiblement à une modulation de l’écophysiologie intestinale. En opposition à cette hypothèse, pour explorer si l’impact potentiel sur la santé intestinale des légumes varie suivant leur nature, des légumes présentant des teneurs et des profils en DF différents ont été comparés dans un modèle in vitro de fermentation colique

Impact of cooking and species on intestinal fermentation patterns of vegetables in a humanized in vitro model of the gastro-intestinal tract

Obesity and associated pathologies have dramatic consequences on patients’lives as well as high societal costs. Because of the role of intestinal dysbiosis and microbiota make-up on the pathogenesis of obesity, several strategies such as eating prebiotics and dietary fibre supplements are being investigated to reshape the intestinal microbial communities of obese patients. Beyond supplement, dietary fibre is supplied through plant ingredients in the meals. In the framework of the multidisciplinary research project Food4Gut, the use of vegetables rich in specific targeted dietary fiber, namely fructans, is being scrutinized for its ability to induce positive changes in the intestinal ecophysiology. Because expected effect might differ according the content in dietary fibre and fructans, the soluble:insoluble ratio, as well as the cooking of the vegetables, the fermentation patterns of several vegetables are being investigated in an dual in vitro model combining enzymatic hydrolysis to an in vitro fermentation step using faecal inoculums from humans, to evaluate the performance of gut microbiota, modulation of metabolic functions. Six vegetables were sampled in triplicates (N=3) and steamed for 20 to 30 min.: Jerusalem artichoke, salsify, asparagus, pumpkin, fennel and swede. They were chosen because they display a variety of contents in fructans, soluble (SDF) and insoluble dietaryfibre (IDF). Steamed vegetable samplesand burgers from local fast food restaurants (negative control) were hydrolyzed in vitro why porcine pepsin and pancreatin to mimic digestion in the upper gut and indigested fiber residues were recover using a 6kDa dialysis membrane.Subsequently, in vitro fermentation is being run with independent fecal inoculums from obese and lean patients (N=4). Fermentation kinetics over 24h as well as short-chain fatty acid production and profiles will be compared according to the individual donor and the vegetable species and multivariate analysis will be used to explore the relationships between donor, vegetable species and composition and fermentation patterns.Projet Food4 gu

Who still needs state boarders?

SJM 93 kaže tendenco zmanjševanja sprejemljivosti priseljencev. Krepi se ekskluzivizem glede slovenskega državljanstva. Prevladuje konservativno pojmovanje nacionalne identitete, ki se opira na notranjo homogenost, izključnost in na razlikovanje med avtohtnonimi in priseljenimi prebivalci. Z množičnim priseljevanjem naj bi prišlo do negativnih posledic kot so kriminal,konflikti, nezaposlenost, pomanjkanje stanovanj, nižje plače, umazanija, izrivanje slovenskega jezika ipd. Sicer pa se malo vprašancev zavzema za zaščito domačih podjetij, 66% pa jih zagovarja opcijo "naj preživijo le tista podjetja, ki so konkurenčno sposobna in učinkovita". Pač pa je izrazitejša podpora državni zaščiti domačega kmetijstva pred tujo konkurenco. Izrazito prevladuje tudi stališče, da tujci ne bi smeli kupovati zemlje pri nas

Impact of forage legumes on nutritive value and growth performance in pigs reared in traditional farming systems in tropical Africa

Forage legumes (FL) are used in tropical countries to feed pigs, either by reducing allowance of well-balanced diets and supplementing with FL or by incorporating FL in unbalanced fibre-rich diets. The impact of both strategies on animal and economical performances was studied in 2 growth experiments. In Exp. 1, 4 groups of 8 growing pigs (25.5 +- 4.2 kg) were fed under one of 4 dietary treatment: a well-balanced diet (CONTROL) ad libitum or 80% of the ad libitum level of CONTROL + ad libitum freshly cut foliage of one of 3 FL species (Vigna unguiculata, Stylosanthes guinanensis, or Psophocarpens scandens). Similarly, in Exp. 2, 4 groups of 6 pigs (22.6 +- 3.7 kg) were fed one of 4 experimental diets: the well-balanced diet (CONTROL), an unbalanced traditional diet rich in fibre and made of bran, brewers grain, and corn (TRAD) or 80% TRAD diet supplemented with 20% of one of 2 FL hays (V. unguiculata or S. guinanensis). Animals were regularly weighed and feed intake was monitored. After 90d, animals were slaughtered and carcass composition and economic traits were recorded to calculate production costs and economical value. In addition, nutritive value of the FL and the diets was assessed by means of an in vitro model of the pig digestive tract combining an enzymatic hydrolysis to a fermentation with a fecal inoculum. Results indicate that pigs fed diets with FL (Exp.1) and TRAD with and without FL (Exp.2) had reduced ADG, final live and carcass weights (P<0.05) compared to CONTROL pigs. Surprisingly , dry matter intake (DMI) was also reduced by 10% with those diets compared to CONTROL (P<0.001) in both experiments. In Exp. 1, FCR and carcass dressing were not affected by the 20% reduction in CONTROL diet and supplementation with fresh FL, while in Exp. 2 those parameters were negatively affected in TRAD with and without FL compared to CONTROL pigs. In vitro data showed that differences in nutritive values explained most differences in growth performances and carcass traits, but not the decrease in intake, since passage rate and voluntary intake are not taken into account in the in vitro model. Economical assessment showed that fresh foliage of FL could increase incomes, as long as their production costs remain marginal, but the incorporation of FL hays could not improve economical performances in pigs fed traditional unbalanced fibre-rich diets

Impact of forage legumes on nutritive value and growth performance in pigs reared in traditional farming systems in tropical Africa

peer reviewedForage legumes (FL) are used in tropical countries to feed pigs, either by reducing allowance of well-balanced diets and supplementing with FL or by incorporating FL in unbalanced fibre-rich diets. The impact of both strategies on animal and economical performances was studied in 2 growth experiments. In Exp. 1, 4 groups of 8 growing pigs (25.5 +- 4.2 kg) were fed under one of 4 dietary treatment: a well-balanced diet (CONTROL) ad libitum or 80% of the ad libitum level of CONTROL + ad libitum freshly cut foliage of one of 3 FL species (Vigna unguiculata, Stylosanthes guinanensis, or Psophocarpens scandens). Similarly, in Exp. 2, 4 groups of 6 pigs (22.6 +- 3.7 kg) were fed one of 4 experimental diets: the well-balanced diet (CONTROL), an unbalanced traditional diet rich in fibre and made of bran, brewers grain, and corn (TRAD) or 80% TRAD diet supplemented with 20% of one of 2 FL hays (V. unguiculata or S. guinanensis). Animals were regularly weighed and feed intake was monitored. After 90d, animals were slaughtered and carcass composition and economic traits were recorded to calculate production costs and economical value. In addition, nutritive value of the FL and the diets was assessed by means of an in vitro model of the pig digestive tract combining an enzymatic hydrolysis to a fermentation with a fecal inoculum. Results indicate that pigs fed diets with FL (Exp.1) and TRAD with and without FL (Exp.2) had reduced ADG, final live and carcass weights (P<0.05) compared to CONTROL pigs. Surprisingly , dry matter intake (DMI) was also reduced by 10% with those diets compared to CONTROL (P<0.001) in both experiments. In Exp. 1, FCR and carcass dressing were not affected by the 20% reduction in CONTROL diet and supplementation with fresh FL, while in Exp. 2 those parameters were negatively affected in TRAD with and without FL compared to CONTROL pigs. In vitro data showed that differences in nutritive values explained most differences in growth performances and carcass traits, but not the decrease in intake, since passage rate and voluntary intake are not taken into account in the in vitro model. Economical assessment showed that fresh foliage of FL could increase incomes, as long as their production costs remain marginal, but the incorporation of FL hays could not improve economical performances in pigs fed traditional unbalanced fibre-rich diets.PIC systèmes intégré

Characterization of fructans and dietary fibre profiles in raw and steamed vegetables

peer reviewedaudience: researcher, professionalDietary fiber (DF) has many positive effects on human health associated with its functionality in the gastrointestinal tract. These benefits vary according to the type of DF. Vegetables can be a natural source of DF in the diet. However, to provide adequate nutritional advice, the content and profile of their various DF types must be characterized. This study aimed to determine the DF profile of 29 vegetables cultivated in Wallonia (Belgium) and the impact of steaming on these profiles. Using a combination of enzymatic, gravimetric and chromatographic methods, fructans, total dietary fiber (TDF), low- and high-molecular-weight soluble dietary fiber (SDF), and insoluble dietary fiber (IDF) were analyzed. Results show that the DF content varies considerably among the 29 investigated vegetable varieties and species, but the influence of steaming is limited to a shift from IDF to high-molecular-weight SDF for 18 of the 29 tested vegetables, while fructans are preserved with not actual reduction in the DP.Food4Gu