Milk Chemical Composition of Dairy Cows Fed Rations Containing Protected Omega-3 Fatty Acids and Fermented Rice Bran

The research was conducted to investigate the effect of ration containing protected omega-3 and fermented rice bran on chemical composition of dairy milk. The research employed 10 female PFH dairy cows of 2-4 years old with body weight 300-375 kg. The research was assigned in randomized complete block design. The treatment consisted of P0= control ration, P1= P0 + 20% fermented rice bran, P2= P1 + 4% soya bean oil, P3= P1 + 4% protected tuna fish oil and P4= P1 + 4% protected lemuru fish oil. The results showed that the effects of fish oil supplementation in the rations significantly (P<0.01) decreased feed consumption, cholesterol, low density lipoprotein, lipids, and saturated fatty acids. Meanwhile, it increased milk production, content of high density lipoprotein, omega-3, omega-6 and unsaturated fatty acids in the dairy cows milk. It is concluded that the inclusion of 4% protected fish oil in the rations can produce healthy milk by decreasing milk cholesterol and increasing omega-3 fatty acids content

Chemical Composition and Energy Nutritional Value of the Meat of Guinea Fowls (Numidameleagris), Fattened to different Ages

The aim of the study was to investigate the chemical composition and energy content of the meat of young Guinea-fowls, with different duration of the fattening period, raised in a free-range, semi-intensive production system. The authors establish the following data: dry matter content- from 27.08 to 28.82% in breast muscle and from 23.83 to 26.56% in thigh muscle; crude protein in dry matter –from 86.19to 93.54% in breastand from 82.02 to 87.84% in thigh muscle; crude fat in dry matter - from 5.64 to 7.58% in breast and from 9.02 to 11.05% in thigh muscles. The average energy content in 100 g dry matter varies from 23.7 (breast muscle, 16 weeks of age) to 25.07 kJ (thigh muscle, 24 weeks of age)

Screening of chemical composition, antimicrobial and antioxidant activities in pomegranate, quince, and persimmon leaf, peel, and seed: valorization of autumn fruits by-products for a one health perspective

Antimicrobial resistance is increasing globally and is now one of the major public health problems. Therefore, there is a need to search for new antimicrobial agents. The food industry generates large amounts of by-products that are rich in bioactive compounds, such as phenolic compounds, which are known to have several health benefits, including antioxidant and antimicrobial properties. Thus, we aimed to characterize the phenolic compounds present in pomegranate, quince, and persimmon by-products, as well as their antioxidant and antimicrobial activities. Phenolic compounds were extracted from pomegranate, quince, and persimmon leaves, seeds, and peels using a mixture of ethanol/water (80/20). The polyphenol profile of the extracts was determined by high-performance liquid chromatography. The antioxidant activity of the extracts was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and cupric reducing antioxidant capacity (CUPRAC) methods. Antimicrobial susceptibility was evaluated using the Kirby–Bauer disk diffusion method. In general, leaves showed higher concentrations of phenolics than the peel and seeds of fruits. In total, 23 phenolic compounds were identified and quantified, with sanguiin and apigenin-3-O-galactoside being present in the highest concentrations. Leaf extracts of pomegranate showed higher antioxidant activities than the other components in all methods used. In general, all extracts had a greater antimicrobial activity against Gram-positive bacteria. Persimmon leaf and seed extracts inhibited a greater number of bacteria, both Gram-positive and -negative. The lowest minimum inhibitory concentration (MIC) detected among Gram-positive and -negative bacteria was 10 mg/mL for pomegranate peel and leaf extracts against Staphylococcus aureus and S. pseudintermedius and for pomegranate leaf extract against Escherichia coli. Our results reinforce the need to value food industry by-products that could be used as food preservatives and antibiotic adjuvants against multiresistant bacteria.This work was supported by projects UIDP/00772/2020 and LA/P/0059/2020, funded by the Portuguese Foundation for Science and Technology (FCT), and by LAQV-REQUIMTE, which is financed by national funds from FCT/MCTES (UIDB/50006/2020 and UIDP/50006/2020). This work was also supported by National Funds from the FCT–Portuguese Foundation for Science and Technology, under project UIDB/04033/2020, as also to CIMO (UIDB/00690/2020 and UIDP/00690/2020), SusTEC (LA/P/0007/2020), and for L. Barros institutional contract; to FEDER through the Regional Operational Program North 2020, under the Project GreenHealth, Norte-01-0145-FEDER-000042.info:eu-repo/semantics/publishedVersio

Chemical Composition of the Biomass of Saccharomyces cerevisiae - (Meyen ex E. C. Hansen, 1883) Yeast obtained from the Beer Manufacturing Process

Brewer's yeast was subjected to analytical studies to determine the chemical composition of its biomass. To this end, traditional methods of analysis were used to determine ribonucleic acid (RNA), mineral elements, amino acids and fatty acids. The results showed that proteins (49.63%), carbohydrates (31.55%), minerals (7.98%), RNA (8.12%) and total lipids (4.64%) predominate in the biomass composition. The amino acid profile of the protein is suitable for human nutrition, exceeding the recommendations from the FAO/WHO/UNU for essential amino acids. It is particularly rich in lysine and could be recommended as protein supplement in cereals. It was also observed that the yeast was an excellent source of some microelements, such as selenium, chromium, nickel and lithium; that it is also a good source of dietary fiber, particularly soluble fibers; and that the content of lipids was low, with a predominance of saturated and mono-unsaturated fatty acids with 10, 16 and 18 carbon atoms

The Chemical Composition and Various Samples Preparation Methods for in Vitro Gas Test of Two Tropical Feeds

A 3x2 factorial experimental design was conducted to evaluate the chemical composition ofSesbania grandiflora (SG) and Manihot esculenta Crantz (MEC) leaves and to measure the effects ofpreparation and drying methods on the in vitro gas production in the presence and absence of PEG. Thecollected samples were divided into three groups: One group was fresh samples (F). The second groupwas oven-dried at 55°C for 48h (OD) and the last group was freeze-dried at –40°C for 72h (FD). Resultsshowed that the mean value of gas production from fresh SG and MEC samples were not significantlyhigher (P0.05). Gas production from samples added withPEG were higher (P<0.05) than without PEG. In conclusion, the preparation and drying methods of feedsamples could affect the volume of gas production. The addition of PEG in SG and MEC resulted inhigher gas production volumes

Chemical composition and anti-arthritic activity of Anacyclus valentinus extract on adjuvant-induced arthritis in rats

Anacyclus valentinus L. is a common annual plant in Algeria, known for her various therapeutic effects. In addition, the plant is used as a food condiment. We reported our investigations on the chemical compositions and the antiarthritic activity of methanolic extract of A. valentinus (MEAV). The polyphenol extraction by maceration with methanol (80%) gave yields of 17.82%. The identification by LC-MS and colorimetric assays revealed the wealth of methanolic extracts on phenolic compounds including flavonoids (52.15 mg Equ/g) and lactones. Acute oral toxicity of extract was performed in line with OECD guidelines and the lethal dose 50 was assessed greater than 2500 mg/Kg. Regarding the anti-arthritic power, rheumatoid arthritis was induced by Freund\u27s adjuvant in rats. The methanolic extract of A. valentinus presented a largest effect with weight gain, an arthritic score, thymus indices; spleen and serum parameters close to those of the control. The extract also inhibited edema and restored cartilage structure