Importance of medium chain fatty acids in animal nutrition

Fats in animal and human nutrition are a common subject of research. These studies most often pay attention to particular fat groups (saturated, unsaturated, polyunsaturated fats or fats grouped by the length of their fatty acid chains into short, medium or long chain fatty acids). Medium chain fatty acids (MCFAs) have two main sources: milk and coconut oil. To date, research has shown these acids have positive effects on health, production, feed digestibility and lower body and muscle fats in broilers and swine. MCFAs possess antibacterial, anticoccidial and antiviral effects. Also, it has been proven that these acids act synergistically if they are used together with organic acids, essential oils, or probiotics. Nowadays, commercial MCFA products are available for use in animal nutrition as feed additives

Household food waste in Belgrade - sin and unconcern

The aim of this study was to examine the actual procedures with food in households and consumer attitudes about food waste. The survey was conducted in 83 households in Belgrade, Serbia. All participants were interviewed using a standardized questionnaire. The results obtained show that awareness of food waste is at a satisfactory level, but the actual situation is that food is discarded in large quantities, even though people are aware of what a global problem this is. Large contradictions were observed among the respondents answers in this study. Respondents who stated that they never discard food, in further responses, declared they throw away significant amounts of food for various reasons (too long storage, overconsumption, improper preparation, etc.). We conclude that people are either unaware of how much food they discard, or they do not want to admit it to themselves. However, participants largely have a sense of guilt about discarding food. This indicates consumer awareness of food waste, and is an encouraging sign that further education could be effective in consumers taking into account their food waste habits, starting from procurement planning, through storage and preparation

Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout

Because of the importance of different packaging methods for the extension of fish shelf life, as a highly perishable food, the aim of the present study was to examine the effect of vacuum and modified atmosphere packaging on the total Enterobacteriaceae and lactic acid bacteria counts of cold-smoked Salmon trout (Oncorhynchus mykiss) stored at 3 degrees C during six weeks. Trout fillets were vacuumed packaged (VP) or packaged in one of two different modified atmospheres, with gas ratio of 50% CO2/50%N-2 (MAP1) and 90% CO2/10%N-2 (MAP2) and analysed on days 0, 7, 14, 21, 28, 35 and 42. Both the total Enterobacteriaceae and total lactic acid bacteria counts increased in the trout fillets in all packaging types during storage. A significantly lower total Enterobacteriaceae count was determined in the MAP fish compared to the VP fish, with the weakest growth rate and lowest numbers attained in MAP2 fillets. The lactic acid bacteria count was higher in trout packaged in MAP compared to VP, with the highest number in the MAP with 90% CO2 (MAP2)