Camel livestock in the Algerian Sahara under the context of climate change: Milk properties and livestock production practices

Camel livestock is an ancestral activity in Algeria; however, climate change has forced camel herders to modify their breeding practices to make them more sustainable. This study summarized livestock production practices, milk qualities, and the potential of camel livestock to preserve production ability under global warming. To collect data related to livestock farming practices, 10 camel herders were interviewed using a formal questionnaire. Then, 15 milk samples (9 samples of raw milk and 6 samples that had undergone heat treatment) were collected in the region of Oued Souf in southeastern Algeria to carry out the physicochemical and bacteriological analysis. From 1990 to 2021, results showed severe drought accompanied by a significant increase in the annual average maximum temperature with a temporal slope of 0.04 °C year−1 and a significant decline in annual precipitation with a temporal slope of −0.07 mm year−1. A socio-demographic survey revealed a low educational level for camel herders. They owned small herd of camels (6.84 ± 8.66 camels) in the transhumant and extensive system or > 150 heads in the nomadic and extensive system. The average daily milk production in the nomadic system was very low (<3 L/day); it was less important compared to that in the transhumant system (4–5 L/day), with an acceptable physicochemical quality but poor bacteriological quality.Given the susceptibility of the research area, we recorded that camel livestock and travel mobility were used as adaptation strategies to the effects of climate change. On the one hand, camel breed conservation programs can enhance biodiversity and a sustainable ecosystem. On the other side, a genetic improvement program that might boost productivity and profitability might be advantageous. Smallholders may benefit from this by receiving a fair and secure income and good working conditions, which could contribute significantly to social equity and local economies

Long term ingestion of a preload containing fructo-oligosaccharide or guar gum decreases fat mass but not food intake in mice

Fermentable dietary fibre such as fructo-oligosaccharide and viscous dietary fibers such as guar gum and alginate affect energy homeostasis. The goal of this study was to compare the impact of long term intake of these three dietary fibers on food intake, meal pattern, body weight and fat accumulation in mice. Over a period of 3 weeks, the-mice were fed daily with a preload containing 32 mg of fructo-oligosaccharide or alginate or 13 mg of guar gum. Food intake and body weight were monitored weekly, while meal patterns, adiposity and the expression of hypothalamic neuropeptide genes were evaluated at the end of the study period. The 3 dietary fibers produced a similar decrease in total daily food intake (14 to 22%) at the end of the first week, and this effect disappeared over time. The 3 dietary fibers induced a slight variation in satiation parameters. Body weight and expression of hypothalamic neuropeptide genes were not affected by any of the treatment. Preload of fructo-oligosaccharide and guar gum induced a similar and substantial decrease in the development of adiposity (17% and 14%, respectively), while alginate had no effect. Our results demonstrate mainly that the inhibitory effect of dietary fiber on food intake is lost over time, and that guar gum limits fat storage

Fructo-oligosaccharides reduce energy intake but do not affect adiposity in rats fed a low-fat diet but increase energy intake and reduce fat mass in rats fed a high-fat diet

International audienceThe ingestion of low or high lipid diets enriched with fructo-oligosaccharide (FOS) affects energy homeostasis. Ingesting protein diets also induces a depression of energy intake and decreases body weight. The goal of this study was to investigate the ability of FOS, combined or not with a high level of protein (P), to affect energy intake and body composition when included in diets containing different levels of lipids (L). We performed two studies of similar design over a period of 5 weeks. During the first experiment (exp1), after a 3-week period of adaptation to a normal protein-low fat diet, the rats received one of the following four diets for 5 weeks (6 rats per group): (i) normal protein (14% P/E (Energy) low fat (10% L/E) diet, (ii) normal protein, low fat diet supplemented with 10% FOS, (iii) high protein (55%P/E) low fat diet, and (iv) high protein, low fat diet supplemented with 10% FOS. In a second experiment (exp2) after the 3-week period of adaptation to a normal protein-high fat diet, the rats received one of the following 4 diets for 5 weeks (6 rats per group): (i) normal protein, high fat diet (35% of fat), (ii) normal protein, high fat diet supplemented with 10% FOS, (iii) high protein high fat diet and (iv) high protein high fat diet supplemented with 10% FOS. In low-fat fed rats, FOS did not affect lean body mass (LBM) and fat mass but the protein level reduced fat mass and tended to reduce adiposity. In high-fat fed rats, FOS did not affect LBM but reduced fat mass and adiposity. No additive or antagonistic effects between FOS and the protein level were observed. FOS reduced energy intake in low-fat fed rats, did not affect energy intake in normal-protein high-fat fed rats but surprisingly, and significantly, increased energy intake in high-protein high-fat fed rats. The results thus showed that FOS added to a high-fat diet reduced body fat and body adiposity