scholarly journals Effects of complete replacement of corn flour with sorghum flour in dairy cows fed Parmigiano Reggiano dry hay-based ration

2021 ◽  
Vol 20 (1) ◽  
pp. 826-833
Author(s):  
Giovanni Buonaiuto ◽  
Alberto Palmonari ◽  
Francesca Ghiaccio ◽  
Giulio Visentin ◽  
Damiano Cavallini ◽  
...  
Keyword(s):  
Dairy Cows ◽  
Corn Flour ◽  
Complete Replacement ◽  
Sorghum Flour ◽  
Parmigiano Reggiano

scholarly journals Effects of 00-rapeseed meal inclusion in Parmigiano Reggiano hay-based ration on dairy cows’ production, reticular pH and fibre digestibility

2021 ◽  
Vol 20 (1) ◽  
pp. 295-303
Author(s):  
Damiano Cavallini ◽  
Ludovica Maria Eugenia Mammi ◽  
Giacomo Biagi ◽  
Isa Fusaro ◽  
Melania Giammarco ◽  
...  
Keyword(s):  
Dairy Cows ◽  
Rapeseed Meal ◽  
Parmigiano Reggiano

Replacement of soyabean meal by barley or wheat distillers grains for lactating dairy cows

2002 ◽  
Vol 2002 ◽  
pp. 108-108
Author(s):  
J.D. Sutton ◽  
D.J. Humphries ◽  
R H Phipps ◽  
M. Witt
Keyword(s):  
Dairy Cows ◽  
Milk Production ◽  
Dairy Cow ◽  
Present Experiment ◽  
Distillers Grains ◽  
Complete Replacement ◽  
Lactating Dairy Cows ◽  
Soyabean Meal

The complete replacement of soyabean meal by maize distillers grains (MDG) in dairy cow diets had no significant effects on milk production, rumen digestion or the supply of non-ammonia N to the duodenum (Sutton et al., 2000; Phipps et al., 2001). The present experiment was designed to extend this work by examining the response when barley (BDG) or wheat (WDG) distillers grains replaced soyabean meal.

scholarly journals In The Karakalpak Language, The Terms For A Dish Made From Flour Patch Dough

2021 ◽  
Vol 03 (09) ◽  
pp. 85-90
Author(s):  
Esbergenova Rysgul Begdullaevna ◽  
Keyword(s):  
Corn Flour ◽  
Sorghum Flour

Porridge is a thick food made from flour or cereals. There are several types of this food, depending on the product: Let's try to make it from flour, katybylamyk uzbentai - a kind of boiled corn flour boiled in water, flour porridge - a kind of porridge made from millet, shalma karma - a kind of sorghum flour soaked in fish soup, thick oatmeal with flour and milk, oatmeal, porridge, flour from various cereals, oatmeal.

scholarly journals Milk Production of Dairy Cows Fed Grass-Clover Silage Pulp

Agriculture ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 33
Author(s):  
Dannylo Sousa ◽  
Matilda Larsson ◽  
Elisabet Nadeau
Keyword(s):  
Dairy Cows ◽  
Milk Production ◽  
Milk Fat ◽  
Body Condition Score ◽  
Block Design ◽  
Milk Composition ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Lactation Performance ◽  
Complete Replacement

Silage pulp (SP) is a byproduct from biorefinary of silage that can be used as forage source for ruminants. However, there is a lack of information regarding the complete replacement of dietary silage for SP on performance of dairy cows. The purpose of this study was to evaluate the complete substitution of dietary grass-clover silage for SP on milk production of dairy cows. Grass-clover mixture was harvested, wilted, and ensiled in bunker silos. The silage was screw pressed in a biorefinery for solid (SP) and liquid (protein-rich juice) separation. Seventy-two lactating cows were used in a completely randomized block design, receiving either the original silage- or SP-based diets. The SP-based diet had lower concentrations of water-soluble carbohydrates and crude protein but greater fibre concentration compared to the silage-based diet. Milk yield and energy corrected milk were generally greater for cows receiving the silage-based diet compared to the SP-based diet. Cows receiving the silage-based diet had a greater yields of milk protein and milk fat, and tended to have a greater yield of milk lactose than cows receiving the SP-based diet. Milk composition, body condition score and body weight were not affected by diets. The complete substitution of silage for SP reduced the lactation performance of dairy cows over time.

scholarly journals Effect of addition corn flour, millet flour and pumpkin seed flour on the properties of gluten-free gingerbread

2021 ◽  
Vol 845 (1) ◽  
pp. 012108
Author(s):  
P K Garkina ◽  
A A Kurochkin ◽  
D I Frolov ◽  
G V Shaburova
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Gluten Free ◽  
Corn Flour ◽  
Pumpkin Seed ◽  
Complete Replacement ◽  
Seed Flour ◽  
Functional Orientation ◽  
Physicochemical Methods

Abstract This article presents the development of a recipe for gluten-free gingerbread using secondary raw materials and cereals that normalize the intestinal micro flora. The gluten-free gingerbread recipes included the following gluten-free raw materials: corn flour (CF), millet flour (MF), pumpkin seed flour (PSF). The formulation was used as gingerbread «Limon» of wheat dough as a control sample. Prescription gluten-free components and their ratio were selected based on the analysis of data from domestic and foreign sources, taking into account the functional orientation and consumer properties. Laboratory baking of gingerbread was carried out with a complete replacement of wheat flour in the recipe for a different ratio of gluten-free flour mixture CF:MF:PSF - 40:40:20 and 35:35:30. To evaluate the obtained gingerbread, organoleptic and physicochemical methods of analysis were used. The organoleptic properties and physicochemical properties of the control sample and samples of gluten-free mixtures were compared. It has been found that replacing wheat flour with a gluten-free flour mixture generally improves the properties of gingerbread. We determined the rational ratio of gluten-free flour ingredients for the production of gingerbread CF:MF:PSF - 35:35:30.

scholarly journals Effect of total replacement of inorganic with organic sources of key trace minerals on performance and health of high producing dairy cows

2021 ◽  
pp. 1-8
Author(s):  
P.H. Pomport ◽  
H.E. Warren ◽  
J. Taylor-Pickard
Keyword(s):  
Dairy Cows ◽  
Trace Minerals ◽  
Feed Composition ◽  
Complete Replacement ◽  
Treatment Groups ◽  
Somatic Cell Counts ◽  
Total Replacement ◽  
Cell Counts ◽  
Inorganic Mineral ◽  
Mineral Levels

The aim of this trial was to compare the effect of complete replacement of certain inorganic trace minerals with organic, chelated minerals (Bioplex®, Selplex®; Alltech Inc, USA) against standard and reduced inorganic mineral levels in feed on the performance and health of dairy cows during a 10-week trial (W0-W10) period. Three treatment groups, each containing 36 dairy cows, were assigned to one of three diets that varied only in mineral feed composition: (1) Inorganic (CON) Cu (1,042 mg/kg), Se (26 mg/kg) and Zn (4,200 mg/kg) as per normal industry inclusion levels; (2) Inorganic (INORG) Cu (-35%: 680 mg/kg), Se (-60%; 10 mg/kg) and Zn (-66%; 1,360 mg/kg) (based on the lower organic levels in diet 3); and (3) Organic (proteinates and selenium-enriched yeast) minerals (ORG) Cu, Se and Zn as per INORG levels. The cows in the ORG group had the highest milk yield (32.6 kg; P=0.0165) with the INORG group the least (31.3 kg), production (energy corrected milk 31.5 kg (P=0.008) vs CON 31.0 kg and INORG 30.7 kg), protein synthesis (ORG 1,024 g/d (P<0.0001) vs CON 1,013 g/d and INORG 982 g/d) and ORG had the highest (P<0.01) milk lactose content. There were no differences between treatments in plasma Zn, Cu and GSH-PXE levels. Pregnancy rate and number of artificial insemination services appeared improved. Mastitis rates were lowest for the ORG group (two cows affected), vs four cows for the INORG group and six cows for the CON group. Somatic cell counts were consistently lower in the ORG cows (P<0.05), being less than 300,000 cell counts, compared to peaks of 380,000 counts in the INORG and 550,000 counts in the CON groups. Five cows were affected by lameness in the INORG group, compared to three for the CON and one in the ORG groups.

Characteristics of cereal flakes manufactured using date syrup in place of sugar

2018 ◽  
Vol 48 (6) ◽  
pp. 899-910
Author(s):  
Moneera Othman Aljobair
Keyword(s):  
Chemical Composition ◽  
Corn Flour ◽  
Total Carbohydrate ◽  
Potential Health ◽  
Content Type ◽  
Overall Acceptability ◽  
Date Syrup ◽  
Sorghum Flour ◽  
The Difference ◽  
Corn Flakes

Purpose The purpose of this study was to investigate the sensory properties and chemical composition of corn and sorghum flakes manufactured using 25, 50, 75 and 100 per cent date syrup (DS), instead of sugar. Design/methodology/approach Ten individuals assessed the overall acceptability, taste, texture and aroma of flakes. The chemical composition of each type of flake was determined, and these characteristics compared with those of control corn and sorghum flakes (without DS). Findings The overall acceptability of sorghum flakes ranged from 6.3 (100 per cent DS flakes) to 6.8 (25 per cent DS flakes); however, the difference was not significant. Values for taste, texture and aroma of sorghum flakes ranged from 5.3 (taste of 100 per cent DS flakes) to 7.2 (texture of 25 per cent DS flakes). For corn flakes, values ranged from 6.20 (aroma of 100 per cent DS flakes) to 7.20 (texture of 25 per cent DS flakes). For both sorghum and corn, the colors of 25-100 per cent DS flakes were significantly different from controls (p = 0.0002). The total carbohydrate, fat, protein and ash contents were 81.669 per cent, 1.545 per cent, 13.27 per cent and 3.52 per cent for corn flour, and 83.38-85.78 per cent, 1.7-2.0 per cent, 10.02-12.13 per cent and 2.36-3.92 per cent for sorghum flour, respectively. The total carbohydrate, fat, protein and ash contents were 81.63 per cent, 5.75 per cent, 9.80 per cent and 2.82 per cent for corn, and 86.31-84.99 per cent, 3.15-4.27 per cent, 7.64-7.94 per cent and 2.92-2.79 per cent for sorghum flakes, respectively. Originality/value Corn and sorghum flakes produced with DS are acceptable to consumers, and their nutrient values indicate potential health benefits.

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