Molekularna filogenija i karakterizacija mundri ovce (Ovis aries) u Pakistanu sekvenciranjem mitohondrijskog citokroma b i podjedinice I citokrom oksidaze

The main focus of this research is to determine the molecular phylogeny and characterization of Mundri Sheep (Ovis aries) through sequencing of mitochondrial Cytochrome b and Cytochrome Oxidase Subunit I (COI). This sheep breed appears morphologically different from other local sheep breeds of Pakistan. The current research is carried out to appraise the status of Mundri sheep whether it is aa different breed from other breeds or not. Blood samples of Mundri sheep were collected from Livestock Experiment Station, (LES) Fazilpur in district Rajanpur (Punjab). DNA was isolated and subjected to Polymerase Chain Reaction (PCR) for amplification of Cytochrome b and COI genes using appropriate primers. PCR products were sequenced and analyzed by MEGA X software. The phylogeny analysis categorized Ovis aries including Mundri sheep into three and two groups for Cytochrome b and COI genes respectively. It showed Mundri sheep as a separate group and thus as a separate breed from all other local sheep breeds. Hence the study validates based on Cytochrome b and COI that Mundri sheep is a distinctive breed from the rest of the local sheep breed.Glavni je cilj ovog istraživanja bio odrediti molekularnu filogeniju i karakterizaciju mundri ovce (Ovis aries) sekvenciranjem mitohondrijskog citokroma b i podjedinice I citokrom oksidaze (COI). Ova se pasmina ovaca morfološki čini drugačijom od ostalih lokalnih pasmina ovaca u Pakistanu. Ovo je istraživanje provedeno da bi se procijenio status mundri ovce, da bismo mogli odrediti radi li se o pasmini drugačijoj od ostalih pasmina. Uzorci krvi mundri ovce prikupljeni su iz Stanice za eksperimente na stoci (engl. Livestock Experiment Station – LES) Fazilpur u okrugu Rajanpur (Punjab). DNK je izolirana i podvrgnuta lančanoj reakciji polimerazom (PCR) zbog pojačanja citokrom B i COI gena uporabom prikladnih primera. PCR proizvodi su sekvencirani i analizirani pomoću MEGA X softvera. Filogenetska analiza kategorizirala je Ovis aries uključujući mundri ovcu, u tri i dvije skupine za citokrom b, odnosno COI gene. Istraživanje je pokazalo da je mundri ovca posebna skupina i time zasebna pasmina ovaca u odnosu na ostale lokalne pasmine. Na temelju citokroma b i COI, naša je studija potvrdila da je mundri ovca zasebna pasmina i da se razlikuje od ostalih lokalne pasmine ovaca

Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads

Introduction: Flours from cereal grains have the potential to be used in the production of bakery products, especially breads, and the addition of other non–wheat plant materials in the form of flours, extracts and malts has always been the area of interest for food producers. Methods: In this research work, barley grains were converted into barley malt flour (BMF), by adopting a series of processes, including steeping, germination, kilning, drying and milling. With the aim of compensating the role of commercial bread improvers, wheat flour was replaced at 0, 2.5, 5, 7.5, and 10% levels with BMF, to study the effect of BMF on physicochemical and sensory characteristics of bread. Results and discussion: Chemical analysis of flours revealed that ash, fat, moisture, protein and fibers were found greater in BMF and BMF–incorporated composite flours, as compared to wheat flour. Significant increases in water absorption and decrease in dough stability, dough development time and falling number were noticed, as a result of an increase in the replacement level of BMF. Water absorption of control dough was 58.03%, which increased to 58.77% in composite flour having 10% BMF, whereas dough development time, dough stability and α–amylase activity of control, were 6.97 min, 12 min, and 736 s, respectively, which were decreased to 3.83 min, 4.73 min, and 360 s, respectively in composite flour having 10% BMF. The internal and external characteristics of breads obtained the best sensorial score at 5% replacement level of BMF, and deterioration in the quality of breads was noticed, as the level of BMF was further increased to 7.5 and 10%. Hence, breads developed with 5% BMF and 95% wheat flour, were not only nutritionally rich, but were also with optimum physical and sensory features. BMF could prove a useful alternate ingredient of wheat flour, and a cost-effective replacement of commercially available bread improvers, in the breads manufacturing process in replacement of synthetic bread improvers.info:eu-repo/semantics/publishedVersio

Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads

Introduction: Flours from cereal grains have the potential to be used in the production of bakery products, especially breads, and the addition of other non–wheat plant materials in the form of flours, extracts and malts has always been the area of interest for food producers. Methods: In this research work, barley grains were converted into barley malt flour (BMF), by adopting a series of processes, including steeping, germination, kilning, drying and milling. With the aim of compensating the role of commercial bread improvers, wheat flour was replaced at 0, 2.5, 5, 7.5, and 10% levels with BMF, to study the effect of BMF on physicochemical and sensory characteristics of bread. Results and discussion: Chemical analysis of flours revealed that ash, fat, moisture, protein and fibers were found greater in BMF and BMF–incorporated composite flours, as compared to wheat flour. Significant increases in water absorption and decrease in dough stability, dough development time and falling number were noticed, as a result of an increase in the replacement level of BMF. Water absorption of control dough was 58.03%, which increased to 58.77% in composite flour having 10% BMF, whereas dough development time, dough stability and α–amylase activity of control, were 6.97 min, 12 min, and 736 s, respectively, which were decreased to 3.83 min, 4.73 min, and 360 s, respectively in composite flour having 10% BMF. The internal and external characteristics of breads obtained the best sensorial score at 5% replacement level of BMF, and deterioration in the quality of breads was noticed, as the level of BMF was further increased to 7.5 and 10%. Hence, breads developed with 5% BMF and 95% wheat flour, were not only nutritionally rich, but were also with optimum physical and sensory features. BMF could prove a useful alternate ingredient of wheat flour, and a cost-effective replacement of commercially available bread improvers, in the breads manufacturing process in replacement of synthetic bread improvers