Microwave treatment modify antigenicity properties of bovine milk proteins

This work is aimed to assess the effect of a microwave heating on cow’s milk protein antigenicity. The heating protocol is established on the power/time relationship. A first share of milk samples were treated at 300 and 400 watts for 10, 15 and 20 min. The second share of milk and whey samples weretreated at 500, 600 and 700 watts for 10 min. The antigenicity of proteins is evaluated by a study of milk sample reactivity towards the IgG anti--Lg (obtained from immunized rabbits) using ELISA method. Microwave treatment of whole milk cause significant decrease of whey proteins concentration thansamples of fresh whey treated. Electrophoresis analysis reveals that whole milk treated by microwave induces more changes in whey proteins composition. Microwave heating of entire cow’s milk seems to diminish its whey proteins reactivity towards the specific antibodies (IgG)

Supplementation of olive mill wastes in broiler chicken feeding

This work was conducted in order to study the value of olive mill wastes as diet on the growth performance, abdominal and muscle fat deposition, adipose and muscle tissues fatty acid composition in broilers. 200 male chickens that were 2 weeks old, 50 for each diet, were assigned to one of the three diets containing 5, 10 or 15% olive mill wastes (OMW) compared to control diet (CD). There were no significant differences in body and weight gain, final body carcass, thighs and pectoral muscle weight between birds. The same observation was seen for abdominal tissue fat (% of body weight) of which no differences were detected in birds fed OMW diet compared to those fed on the control diet. Linoleic acid proportion increases significantly in the pectoral muscle (p < 0.0001) with the three diets containing OMW, but its level decreases in tight muscle with 5 and 10% OMW diets (p < 0.0001) and remainunchanged in abdominal fat. Oleic acid proportion increases in thigh muscle (p < 0.006) and remain unchanged in pectoral muscle and in abdominal adipose tissue. Palmitic acid proportion decreasessignificantly in pectoral muscle (p < 0.0001) and in abdominal adipose tissue (p < 0.002), but increases significantly in thigh muscle (p < 0.05). In conclusion, OMW diet gives attractive results. It bringsidentical growth performances and affect abdominal and muscle fat deposition and fatty acid composition