Alfalfa and flax sprouts supplementation enriches the content of bioactive compounds and lowers the cholesterol in hen egg

Abstract The effect of dietary supplementation with flax and alfalfa sprouts (40 g/d) on bioactive compounds and cholesterol contents of hen's egg was examined. Thirty White Leghorn hens, 26 weeks of age, were fed, for 66 days, three diets that included control (standard diet – C), standard diet + alfalfa sprouts (A), and standard diet + flax sprouts (F). Productive performance of hens was recorded daily. The cholesterol content of plasma and yolk, and the presence of bioactive compounds in the egg, were also analysed. Supplementation of flax and alfalfa sprouts reduced plasma and egg cholesterol probably due to the synergy between different compounds of the sprouts (polyunsaturated fatty acids - PUFAs, lignans, isoflavones and sterols). Eggs from A and F groups also had higher contents of n-3 PUFA, vitamins (α-tocopherol, α-, γ-tocotrienol, retinol), carotenes (β-carotene, lutein, zeaxanthin) and phytoestrogens (daidzein, equol, isolariciresinol) than eggs from the C group

Optimizing the procedure of grain nutrient predictions in barley via hyperspectral imaging

Hyperspectral imaging enables researchers and plant breeders to analyze various traits of interest like nutritional value in high throughput. In order to achieve this, the optimal design of a reliable calibration model, linking the measured spectra with the investigated traits, is necessary. In the present study we investigated the impact of different regression models, calibration set sizes and calibration set compositions on prediction performance. For this purpose, we analyzed concentrations of six globally relevant grain nutrients of the wild barley population HEB-YIELD as case study. The data comprised 1,593 plots, grown in 2015 and 2016 at the locations Dundee and Halle, which have been entirely analyzed through traditional laboratory methods and hyperspectral imaging. The results indicated that a linear regression model based on partial least squares outperformed neural networks in this particular data modelling task. There existed a positive relationship between the number of samples in a calibration model and prediction performance, with a local optimum at a calibration set size of ~40% of the total data. The inclusion of samples from several years and locations could clearly improve the predictions of the investigated nutrient traits at small calibration set sizes. It should be stated that the expansion of calibration models with additional samples is only useful as long as they are able to increase trait variability. Models obtained in a certain environment were only to a limited extent transferable to other environments. They should therefore be successively upgraded with new calibration data to enable a reliable prediction of the desired traits. The presented results will assist the design and conceptualization of future hyperspectral imaging projects in order to achieve reliable predictions. It will in general help to establish practical applications of hyperspectral imaging systems, for instance in plant breeding concepts

Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces

Craft beers produced by small breweries are becoming increasingly popular worldwide due to their unique composition, taste, and flavour. Wheat malt is a traditional brewing raw material with great potential to improve beer properties such as mouthfeel, foam, haze, and flavour. In this study, the malting quality of eight wheat varieties (four common and four durum) was evaluated to explore the feasibility of producing 100 % wheat malt beer from old landraces. The physicochemical characteristics such as friability, Kolbach index, viscosity, and colour, of the wheat malts indicated a better degree of modification in the common wheat varieties when compared to that of the durum wheat varieties. The wheat malts showed a proper enzymatic pattern, and significant differences in the enzyme activities were observed in durum and common wheat malts which affected the non-starch and starch polysaccharide content. The sugar content, profile, and extract levels of the congress worts were comparable to those of commercial malts. This study could be a useful resource that enables small brewing and malting to extend their product portfolio and promote the use of old landraces to produce beers with unique tastes and profiles