Physicochemical and sensory characteristics of dry-cured loin made from pigs fed Allium hookeri added whey powder and sensory trait evaluation using electronic tongue

2019 ◽  
Vol 59 (1) ◽  
pp. 191
Author(s):  
Ji-Han Kim ◽  
Jung-Ho Kim ◽  
Hyun-Joo Jang ◽  
Hyun-Jin Lee ◽  
Chi-Ho Lee
Keyword(s):  
Free Amino ◽  
Electronic Tongue ◽  
Dietary Supplementation ◽  
Basal Diet ◽  
Physicochemical Characteristics ◽  
Sensory Characteristics ◽  
Ripening Process ◽  
Whey Powder ◽  
Allium Hookeri ◽  
Weight Yield

The aim of this study was to determine the effect of dietary supplementation with Allium hookeri (A. hookeri) added whey powder on the physicochemical characteristics of dry-cured loin (CON, basal diet; AH, addition of 1% A. hookeri; AHW, addition of 0.5% A. hookeri and 4% whey powder) during manufacturing (pre- and post-salting, drying and ripening process) and analyse their sensory characteristics using electronic tongue. Crude fat and weight yield of AH were higher (P < 0.05) than those of CON. The AH inhibited (P < 0.05) lipid oxidation and the reduction of redness during manufacturing. The percentage of some free amino acids (tyrosine, methionine, phenylalanine, isoleucine and leucine) in AHW was higher (P < 0.05) compared with those in CON. Monounsaturated fatty acid composition was the highest (P < 0.05) in AHW. Sensory evaluation by panellists did not show significant differences among the three groups (CON, AH and AHW). However, the richness of AH and AHW was significantly higher compared with that of CON based on electronic tongue analysis. Taken together, these results revealed that AH supplementation with whey powder had higher oxidative stability and enhanced dry-cured loin quality.

Corrigendum to: Physicochemical and sensory characteristics of dry-cured loin made from pigs fed Allium hookeri added whey powder and sensory trait evaluation using electronic tongue

2020 ◽  
Vol 60 (12) ◽  
pp. 1567
Author(s):  
Ji-Han Kim ◽  
Jung-Ho Kim ◽  
Hyun-Joo Jang ◽  
Hyun-Jin Lee ◽  
Chi-Ho Lee
Keyword(s):  
Electronic Tongue ◽  
Dietary Supplementation ◽  
Basal Diet ◽  
Physicochemical Characteristics ◽  
Sensory Characteristics ◽  
Ripening Process ◽  
Whey Powder ◽  
Allium Hookeri ◽  
Weight Yield

The aim of this study was to determine the effect of dietary supplementation with Allium hookeri (A. hookeri) added whey powder on the physicochemical characteristics of dry-cured loin (CON, basal diet; AH, addition of 1% A. hookeri; AHW, addition of 0.5% A. hookeri and 4% whey powder) during manufacturing (pre- and post-salting, drying and ripening process) and analyse their sensory characteristics using electronic tongue. Crude fat and weight yield of AH were higher (P P P P

scholarly journals Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1456
Author(s):  
Wen Duan ◽  
Li Liang ◽  
Yan Huang ◽  
Yuyu Zhang ◽  
Baoguo Sun ◽  
...  
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Sensory Quality ◽  
Electronic Tongue ◽  
Color Difference ◽  
Mineral Elements ◽  
Sensory Characteristics

In order to investigate the effect of ginger on taste components and sensory characteristics in chicken soup, the content of amino acids, organic acids, 5′-nucleotides, and mineral elements were determined in chicken soup sample. With the ginger added, free amino acids in chicken soup obviously increased and exceeded the total amounts in ginger soup and chicken soup. The content of glutamic acid (122.74 μg/mL) was the highest among 17 free amino acids in ginger chicken soup. Meanwhile, six organic acids detected in chicken soup all obviously increased, among which lactic acid (1523.58 μg/mL) and critic acid (4692.41 μg/mL) exceeded 1000 μg/mL. The content of 5′-nucleotides had no obvious difference between ginger chicken soup and chicken soup. Compared with chicken soup, ginger chicken soup had a smaller particle size (136.43 nm) and color difference (79.69), but a higher viscosity. With ginger added in chicken soup, the content of seven mineral elements was reduced, and the content of total sugar increased. Results from an electronic tongue indicated a difference in taste profiles among the soups. The taste components and sensory quality of chicken soup were obviously affected by adding the ginger.

scholarly journals Physicochemical Characteristics of Yogurt from Sheep Fed with Moringa oleifera Leaf Extracts

Animals ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 110
Author(s):  
Miriam M. Mendoza-Taco ◽  
Aldenamar Cruz-Hernández ◽  
Angélica A. Ochoa-Flores ◽  
Josafat A. Hernández-Becerra ◽  
Armando Gómez-Vázquez ◽  
...  
Keyword(s):  
Moringa Oleifera ◽  
Dietary Supplementation ◽  
Basal Diet ◽  
Physicochemical Characteristics ◽  
Negative Effects ◽  
Leaf Extracts ◽  
Physicochemical Composition ◽  
Sensory Acceptance ◽  
Density Values ◽  
Effect Of Feeding

This study determined the effect of feeding Moringa oleifera (MO) leaf extracts to lactating ewes on the physicochemical composition of their milk and yogurt during storage (4 °C for 14 days) and the sensory acceptance of the yogurt. Over 45 days, 24 multiparous lactating Pelibuey and Katahdin ewes (two days in lactation) were randomly assigned to four groups: MO-0, basal diet (BD) + 0 mL MO; MO-20, BD + 20 mL MO; MO-40, BD + 40 mL MO; and MO-60, BD + 60 mL MO. In the milk, an increase of 6% in protein, 26% in leucine, 14% in ash, and 1% in the pH (6.71) was observed with MO-60. The density values decreased by 0.3% at a higher dose of MO compared to MO-0, while the nonfat solids (NFS) in the milk were similar between the treatments. In the yogurt, an increase of 5% in protein, 113% in leucine (MO-20), 9% in NFS, and a reduction of 2% in moisture with MO-60 was observed. The acidity reflected an inverse relationship to the pH, as did the moisture and NFS with MO-60. In conclusion, dietary supplementation with MO in lactating ewes did not have negative effects on the chemical composition of their yogurt during storage (14 days). Overall, feeding sheep with 20 mL of MO positively influenced the physicochemical composition of their milk and yogurt during storage.

scholarly journals Modulation of Gut Microbiota and Oxidative Status by β-Carotene in Late Pregnant Sows

2020 ◽  
Vol 7 ◽  
Author(s):  
Xupeng Yuan ◽  
Jiahao Yan ◽  
Ruizhi Hu ◽  
Yanli Li ◽  
Ying Wang ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Dietary Supplementation ◽  
Basal Diet ◽  
Fecal Microbiota ◽  
Control Group ◽  
Metabolic Activities ◽  
The Impact ◽  
Positive Effect ◽  
Β Carotene

Recent evidences suggest that gut microbiota plays an important role in regulating physiological and metabolic activities of pregnant sows, and β-carotene has a potentially positive effect on reproduction, but the impact of β-carotene on gut microbiota in pregnant sows remains unknown. This study aimed to explore the effect and mechanisms of β-carotene on the reproductive performance of sows from the aspect of gut microbiota. A total of 48 hybrid pregnant sows (Landrace × Yorkshire) with similar parity were randomly allocated into three groups (n = 16) and fed with a basal diet or a diet containing 30 or 90 mg/kg of β-carotene from day 90 of gestation until parturition. Dietary supplementation of 30 or 90 mg/kg β-carotene increased the number of live birth to 11.82 ± 1.54 and 12.29 ± 2.09, respectively, while the control group was 11.00 ± 1.41 (P = 0.201). Moreover, β-carotene increased significantly the serum nitric oxide (NO) level and glutathione peroxidase (GSH-Px) activity (P < 0.05). Characterization of fecal microbiota revealed that 90 mg/kg β-carotene increased the diversity of the gut flora (P < 0.05). In particular, β-carotene decreased the relative abundance of Firmicutes including Lachnospiraceae AC2044 group, Lachnospiraceae NK4B4 group and Ruminococcaceae UCG-008, but enriched Proteobacteria including Bilophila and Sutterella, and Actinobacteria including Corynebacterium and Corynebacterium 1 which are related to NO synthesis. These data demonstrated that dietary supplementation of β-carotene may increase antioxidant enzyme activity and NO, an important vasodilator to promote the neonatal blood circulation, through regulating gut microbiota in sows.

scholarly journals PSVI-3 Dietary supplementation with coated omega-3 fatty acids has positive effects on growth performance and nutrients digestibility in weaned pigs

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 196-197
Author(s):  
Woo Jung Seok ◽  
Je min Ahn ◽  
Jing Hu ◽  
Dexin Dang ◽  
Yanjiao Li ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Growth Performance ◽  
Phase 1 ◽  
Dietary Supplementation ◽  
Basal Diet ◽  
Phase 2 ◽  
Omega 3 ◽  
Phase 3 ◽  
Linear Effect ◽  
Weaning Pigs

Abstract The objective of this study was to evaluate the effects of dietary supplementation of coated omega-3 fatty acid (n-3 CFA) by corn cob power silica on performance of weaning pigs. A total of 200 weaned pigs [(Landrace x Yorkshire) x Duroc, average initial body weight at 6.97 ± 1.22 kg] were randomly assigned to four experimental treatments in a 6-week experiment in 3 phases as follows: CON, basal diet; 2) 0.3CFA, CON + phase 1(0.3% n-3CFA), phase 2(0.2% n-3CFA), phase 3(0.1% n-3CFA); 3) 0.6CFA, CON + phase 1(0.6% n-3CFA), phase 2(0.4% n-3CFA), phase 3(0.2% n-3CFA); 4) 0.9CFA, CON + phase 1(0.9% n-3CFA), phase 2(0.6% n-3CFA), phase 3 (0.3% n-3CFA). Each treatment had 10 replicates with 5 pigs (three gilts and two barrows) per replicate. The data were analyzed using the GLM procedure of SAS as a randomized complete block design. Pen served as the experimental unit. Linear, quadratic and cubic polynomial contrasts were used to examine effect of dietary treatment with coated n-3FA in the basal diet. Variability in the data was expressed as the standard error of means and P< 0.05 was considered to statistically significant. Increasing the level of n-3CFA in the diet linearly increased ADG and G/F of pigs (Table 1). Increasing the level of n-3CFA showed a linear increment in the digestibility of DM (83.59, 84.38, 85.13, 85.89 %) whereas nitrogen digestibility (81.79, 82.38, 82.96, 83.64 %) showed a trend (linear effect, p=0.0594) at the end of experiment. The fecal lactobacillus count was increased (7.22, 7.27, 7.33, 7.35 log10cfu/g) with the increase in the supplemental level of n-3CFA (linear effect; p< 0.05). However, there were no differences in the concentration of serum haptoglobin, or fecal E. coli, Clostridium and Salmonella counts despite the increase in n-3CFA levels in the diet. Supplementation of the diet with coated n-3 fatty acids positively affected growth performance and digestibility of dry matter and nitrogen, and enhanced the count of lactobacillus in weaning pigs.

scholarly journals Mitigation Effects of Bentonite and Yeast Cell Wall Binders on AFB1, DON, and OTA Induced Changes in Laying Hen Performance, Egg Quality, and Health

Toxins ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 156
Author(s):  
Ling Zhao ◽  
Yue Feng ◽  
Jing-Tao Wei ◽  
Meng-Xiang Zhu ◽  
Lei Zhang ◽  
...  
Keyword(s):  
Laying Hens ◽  
Egg Quality ◽  
Dietary Supplementation ◽  
Basal Diet ◽  
Liver Weight ◽  
Laying Hen ◽  
Egg Laying ◽  
Villus Height ◽  
Crypt Depth ◽  
Induced Changes

The objective of this study was to evaluate the efficacy of mycotoxin binders in reducing the adverse effects of co-occurring dietary aflatoxin B1 (AFB1), deoxynivalenol (DON) and ochratoxin A (OTA) on laying hens. Three hundred and sixty 26-week-old Roman laying hens were randomly allocated into four experimental groups with 10 replicates of nine birds each. The four groups received either a basal diet (BD; Control), a BD supplemented with 0.15 mg/kg AFB1 + 1.5 mg/kg DON + 0.12 mg/kg OTA (Toxins), a BD + Toxins with Toxo-HP binder (Toxins + HP), or a BD + Toxins with TOXO XL binder (Toxins + XL) for 12 weeks. Compared to the control, dietary supplementation of mycotoxins decreased (P < 0.10) total feed intake, total egg weight, and egg-laying rate, but increased feed/egg ratio by 2.5–6.1% and mortality during various experimental periods. These alterations induced by mycotoxins were alleviated by supplementation with both TOXO HP and XL binders (P < 0.10). Furthermore, dietary mycotoxins reduced (P < 0.05) eggshell strength by 12.3% and caused an accumulation of 249 μg/kg of DON in eggs at week 12, while dietary supplementation with TOXO HP or XL mitigated DON-induced changes on eggshell strength and prevented accumulation of DON in eggs (P < 0.05). Moreover, dietary mycotoxins increased relative liver weight, but decreased spleen and proventriculus relative weights by 11.6–22.4% (P < 0.05). Mycotoxin exposure also increased alanine aminotransferase activity and reduced immunoglobulin (Ig) A, IgM, and IgG concentrations in serum by 9.2–26.1% (P < 0.05). Additionally, mycotoxin exposure induced histopathological damage and reduced villus height, villus height/crypt depth, and crypt depth in duodenum, jejunum and (or) ileum (P < 0.05). Notably, most of these histological changes were mitigated by supplementation with both TOXO HP and XL (P < 0.05). In conclusion, the present study demonstrated that the mycotoxin binders TOXO HP and XL can help to mitigate the combined effects of AFB1, DON, and OTA on laying hen performance, egg quality, and health.

scholarly journals Arthrospira Platensis (Spirulina) Supplementation on Laying Hens’ Performance: Eggs Physical, Chemical, and Sensorial Qualities

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 386 ◽  
Author(s):  
Omri ◽  
Amraoui ◽  
Tarek ◽  
Lucarini ◽  
Durazzo ◽  
...  
Keyword(s):  
Laying Hens ◽  
Control Diet ◽  
Dietary Supplementation ◽  
Basal Diet ◽  
Egg Yolk ◽  
Arthrospira Platensis ◽  
Cholesterol Concentration ◽  
Physical Chemical ◽  
Egg Yolks ◽  
The Impact

The present study evaluated the effects of dietary supplementation of spirulina on laying hens’ performances: Eggs’ physical, chemical, and sensorial qualities. A total of 45 Lohman White hens, 44 weeks of age, were randomized into 3 groups of 15 birds. Hens were given 120 g/d of a basal diet containing 0% (control), 1.5%, and 2.5% of spirulina for 6 weeks. Albumen height and consequently Haugh unit were significantly affected by dietary supplementation of spirulina (p < 0.05) and by weeks on diet (p < 0.05). This supplement did not affect (p > 0.05) egg yolk weight or height. However, spirulina increased egg yolk redness (a*) from 1.33 (C) to 12.67 (D1) and 16.19 (D2) and reduced (p < 0.05) the yellowness (b*) parameter from 62.1(C) to 58.17 (D1) and 55.87 (D2). Egg yolks from hens fed spirulina were darker, more red, and less yellow in color than egg yolks from hens fed the control-diet (p < 0.0001). However, spirulina did not affect (p > 0.05) egg yolks’ total cholesterol concentration. In conclusion, a significant enhancement of egg yolk color was found in response to spirulina supplementation. Further investigations are needed to evaluate the impact of spirulina on egg yolks’ fatty acids profile.

Effects of abomasal infusions of sodium caseinate, a hydrolysate of casein or a corresponding mixture of free amino acids on milk yield and composition in dairy cows

1995 ◽  
Vol 62 (1) ◽  
pp. 29-37 ◽  
Author(s):  
Jai-Jun Choung ◽  
David G. Chamberlain
Keyword(s):  
Amino Acids ◽  
Dairy Cows ◽  
Free Amino Acids ◽  
Free Amino ◽  
Milk Protein ◽  
Bioactive Peptides ◽  
Basal Diet ◽  
Sodium Caseinate ◽  
Amino Acid Residues ◽  
Kinetics Of

SummaryThe effects of the form in which amino acids are presented to the abomasum on the milk production of dairy cows receiving a basal diet of grass silage and a barley-based supplement were examined in two experiments. Effects of abomasal infusions of sodium caseinate were compared with the effects of corresponding levels of either an enzymic hydrolysate of casein (Expt 1) or a corresponding mixture of free amino acids (FAA; Expt 2). In Expt 1, although the yield of protein in milk increased progressively with each level of infusion, the yields of protein were greater for the caseinate than for the hydrolysate. Again, in Expt 2, for milk protein yield, sodium caseinate was superior to FAA at the lower level of infusion. In both experiments, the hydrolysate and FAA treatments were associated with higher concentrations of fat in the milk. There were indications of differences in the pattern of secretion of glucagon between the caseinate and FAA treatments. It is concluded that the differences between treatments relate either to the kinetics of absorption of amino acid residues or to the action of bioactive peptides released during digestion of casein.

PSVI-11 Effects of dietary supplementation of enzymatic bio-conversion of Scutellaria baicalensis extract as an alternative to antibiotics in growing pigs

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 403-405
Author(s):  
Koo Deokho ◽  
Dang De Xin ◽  
Gao Shanshui ◽  
Lim Chain Bin ◽  
Kim Inho
Keyword(s):  
Body Weight ◽  
Block Design ◽  
Dietary Supplementation ◽  
Basal Diet ◽  
Fecal Microbiota ◽  
Nutrient Digestibility ◽  
Growing Pigs ◽  
Gas Emission ◽  
Final Body Weight ◽  
Positive Correlation

Abstract This study was carried out to assess the effects of dietary supplementation of enzymatic bio-conversion of Scuterallia baicalensis (SB) extract on the growth performance, nutrient digestibility, fecal microbiota, fecal gas emission, blood hematology, and antioxidative indicators in growing pigs. A total of 200 crossbred pigs [(Landrace × Yorkshire) × Duroc] with an initial body weight of 24.52 ± 1.99 kg were used in a 42-day experiment with a completely randomized block design. Pigs were randomly divided into 4 treatment groups with 10 replicate pens per treatment and 5 animals per pen (2 barrows and 3 gilts). There were four diet conditions: 1) CON, basal diet; 2) TRT1, basal diet + 0.1% apramycin; 3) TRT2, basal diet + 0.1% SB extract; 4) TRT3, basal diet + 0.1% enzymatic bio-conversion of SB extract. The pen was taken as the experimental unit. Tukey’s multiple range test was used for evaluation of differences among the treatments. Compared with the CON group, TRT1 or TRT3 groups had higher final body weight (BW) (P = 0.074) and average daily gain (ADG) (P = 0.075), and lower feed conversion ratio (FCR) (P = 0.054). The apparent total tract digestibility (ATTD) of dry matter (DM) (P = 0.095) in TRT1 group was higher than that in CON group. Serum glutathione peroxidase (GPX) (P = 0.047) and glutathione (GSH) (P = 0.074) concentrations in TRT3 group were higher than those in CON or TRT1 groups. However, there were no significant differences in fecal microbiota, fecal gas emission, and blood hematology among all dietary groups. A positive correlation between apramycin supplementation in the diet and ADG and the ATTD of DM were observed. A positive correlation between enzymatic bio-conversion of SB extract supplementation in the diet and ADG and the concentration of GPX and GSH in serum were also observed.

Sign in / Sign up

Export Citation Format

Share Document