Deposition of carotenoids in egg yolk by short-term supplement of coloured carrot (Daucus carota) varieties as forage material for egg-laying hens

BACKGROUND: Supplying egg-laying hens with different forage materials may influence egg production and quality. The aim of this study was to examine the short-term effects of standard feed plus 70 g day−1 per hen of three coloured carrot varieties (orange, yellow and purple) as forage material in comparison with a standard feed control on egg production, egg yolk colour and deposition of carotenoids in the yolk. RESULTS: Carrot supplementation reduced feed intakes significantly, but not on a dry matter basis. Orange carrot treatment significantly reduced egg mass production, whereas yellow and purple carrot treatments did not differ from the control. Egg and yolk weights of all carrot-supplemented treatmentswere significantly lower than those of the control, but yolk percentages were similar. Yolk redness increased significantly in the order control < yellow < orange < purple. A similar trend was seen for yolk yellowness, but yellow and orange carrots reached the same level. Yolk colour and carotenoid contents correlated positively and significantly. In particular, purple carrot treatment increased the yolk content of lutein (>1.5-fold) and β-carotene (>100-fold) compared with the control. CONCLUSION: Supplementing the feed of egg-laying hens with coloured carrots efficiently increased yolk colour parameters and carotenoid contents, which gives opportunities for improved nutritional value of eggs from forage material-supplemented hens

Effect of pressing method on the sensory quality of organic apple juice

There is a need for alternative, gentle processing methods that can be used for processing of organic food products. The pressing methods used for organic apple juice include the slow rack-and-frame press and the faster water press or belt press. The aim was to evaluate the influence of these three pressing methods on the sensory quality of cloudy organic apple juice produced from two apple cultivars

Vegetable quality in a conventional and three organic cropping systems

Differences in nutrient availability and methods of pest management may affect crop growth and product quality. The question is if conventional and organic cropping systems, which differ clearly in strategies for nutrient and pest management, influence the harvest and sensory quality of the products? Lettuce and onion were grown in a conventional and three organic vegetable cropping systems with different levels of external inputs and use of cover- and inter-crops for nutrient re-cycling and natural pest management in the period of 2007-2009 (VegQure project). The crop rotation consisted of 8 fields of vegetables and cereals. Onion was grown after a year of oat and iceberg lettuce after winter rye. There were 3 replicates of each cropping system each year. Sensory analysis of samples of iceberg lettuce was performed as quantitative descriptive analysis by a trained sensory panel of 10 assessors. A sensory profile of 9 attributes was evaluated on a 15-cm non-structured continuous scale. Harvest and sensory quality were not affected by the clear differences in nutrient and pest management between the four cropping systems

Eating quality of carrots (Daucus carota L.) grown in one conventional and three organic cropping systems over three years.

The eating quality of carrots (Daucus carota L.) was investigated to evaluate the impact of cropping systems (one conventional and three organic systems) and growing years (2007, 2008, and 2009) on root size, chemical composition, and sensory quality. The content of dry matter, sugars, polyacetylenes, and terpenes as well as the sensory quality and root size were related to the climate during the three growing years. A higher global radiation and a higher temperature sum in 2009 as compared to 2007 and 2008 resulted in larger roots, higher contents of dry matter, sucrose, total sugars, and total polyacetylenes, and lower contents of terpenes, fructose, and glucose. No differences were found between conventional and organic carrots with regard to the investigated parameters. This result shows that organically grown carrots have the same eating quality as conventionally grown carrots, while being produced in a more sustainable way

Effect of pressing method on the sensory quality of organic apple juice

There is a need for alternative, gentle processing methods that can be used for processing of organic food products. The pressing methods used for organic apple juice include the slow rack-and-frame press and the faster water press or belt press. The aim was to evaluate the influence of these three pressing methods on the sensory quality of cloudy organic apple juice produced from two apple cultivars

Nyt projekt om sundhed af økologiske grøntsager

Et nyt forskningsprojekt skal klarlægge, om der er forskel på den sundheds- og spisemæssige kvalitet af økologisk og konventionelt dyrkede grøntsager

Betydningen af komposttype for kvaliteten af økologisk hvedebrød

Næringsstoftilførsel fra forskellige kompostkilder under dyrkning af økologisk brødhvede i marken ser ud til at påvirke den sensoriske kvalitet af hvedebrød

Milk, Meat, and Fish From the Petri Dish—Which Attributes Would Make Cultured Proteins (Un)attractive and for Whom? Results From a Nordic Survey

Cultured meat, fish, or dairy produced in vitro are discussed as one of the most substantial disruptions the food sector might encounter in the coming decades. These cultured proteins are proposed as a potential solution to the detrimental effects industrial food farming and fishing have on the environment and animal welfare as they would allow people to continue consuming meat, fish, or dairy products while at the same time substantially reducing the burden for the planet. For most people, however, this technology is still unknown, and it is largely unclear how they position themselves toward it. This paper presents the results of a representative survey (N = 3,864) in three Nordic countries (Norway, Denmark, and Finland). After briefly introducing the technological background, respondents spontaneously assessed their general attitude toward cultured proteins, their willingness to try them, and the likelihood that changes in 24 features of cultured protein would improve the respondents' attitude toward cultured protein products. The results showed that people in the studied countries have a neutral to a slightly positive view of cultured protein products. More familiarity seems to improve acceptance. Males, younger people, and vegans/vegetarians are particularly positive. The anticipated attitude change profiles showed that meat-eating identity, social norms, environmental concern, and country yielded the clearest profile differences, whereas health identity, age, innovativeness, income, education, and gender have smaller effects. People on a vegan or vegetarian diet cared less about most of the positive and negative aspects of cultured proteins compared to meat-eaters, with the exception of environmental and ethical aspects.Peer reviewe