scholarly journals The nutritional use of millet grain for food and feed: a review

2021 ◽  
Vol 10 (1) ◽  
Author(s):  
Z. M. Hassan ◽  
N. A. Sebola ◽  
M. Mabelebele
Keyword(s):  
Phenolic Compounds ◽  
Human Health ◽  
Pearl Millet ◽  
Egg Production ◽  
Positive Impact ◽  
The Body ◽  
Broiler Performance ◽  
Food And Feed ◽  
High Antioxidant Activity ◽  
Positive Effect

AbstractWorldwide, millets are regarded as a significant grain, however, they are the least exploited. Millet grain is abundant in nutrients and health-beneficial phenolic compounds, making it suitable as food and feed. The diverse content of nutrients and phenolic compounds present in finger and pearl millet are good indicators that the variety of millet available is important when selecting it for use as food or feed. The phenolic properties found in millets compromise phenolic acids, flavonoids, and tannins, which are beneficial to human health. Moreover, finger millet has an exceptionally unique, more abundant, and diverse phenolic profile compared to pearl millet. Research has shown that millet phenolic properties have high antioxidant activity. The presence of phytochemicals in millet grains has positive effect on human health by lowering the cholesterol and phytates in the body. The frantic demands on maize and its uses in multiple industries have merited the search for alternative grains, to ease the pressure. Substitution of maize with pearl and finger millets in the diets of different animals resulted in positive impact on the performance. Including these grains in the diet may improve health and decrease the risks of diseases. Pearl millet of 50% or more can be used in broiler diets without adversely affecting broiler performance or egg production. Of late, millet grain has been incorporated in other foods and used to make traditional beverages. Thus, the core aim of this review is to provide insight and comprehension about the nutritional and phenolic status of millets and their impact on human and livestock.

scholarly journals PECULIARITIES OF THE COMPOSITION OF WHEAT AND RYE BRAN AND THEIR ROLE IN THE PREVENTION OF CHRONIC DISEASES OF HUMAN REVIEW

2021 ◽  
pp. 41-58
Author(s):  
N. L. Lukyanchikova ◽  
V. A. Skryabin ◽  
K. A. Tabanyukhov
Keyword(s):  
Type Diabetes ◽  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Human Health ◽  
Epidemiological Studies ◽  
Special Role ◽  
Secondary Products ◽  
Cereal Bran ◽  
Immunomodulatory Properties ◽  
Positive Effect

The paper analyzes the literature on the therapeutic and prophylactic effects of components of secondary products of processing of rye and wheat – dietary fiber and phenolic compounds – on human health. A special role is played by soluble arabinoxylans and xylooligosaccharides associated with ferulic acid, which have prebiotic, antioxidant and immunomodulatory properties. Experimental and epidemiological studies have shown that the inclusion of cereal bran in the diet has a positive effect on human health and helps to reduce the risk of diseases associated with the Western type of diet – atherosclerosis, second type diabetes, and various types of oncology.

scholarly journals The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt Parameters

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1167
Author(s):  
Marek Szołtysik ◽  
Alicja Z. Kucharska ◽  
Anna Sokół-Łętowska ◽  
Anna Dąbrowska ◽  
Łukasz Bobak ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Additive Concentration ◽  
Bacteria Growth ◽  
High Antioxidant Activity ◽  
Positive Effect

The aim of the study was to evaluate the effect of purified extract from Rosa spinosissima fruits on the quality characteristics and antioxidant properties of yoghurt. The extract, added to yoghurt at a concentration of 0.1% and 0.2%, contained high quantities of phenolic compounds and exhibited high antioxidant activity due to the presence of anthocyanins flavan-3-ols, flavonols and ellagitannins. Yoghurt physicochemical properties, microbiology and antioxidant properties were evaluated after 1, 7 and 14 days of storage at a temperature of 4 °C. The data revealed a positive influence of rose preparation on yoghurt’s microflora and on its other properties. The highest count of traditional yoghurt microflora was observed in samples with 0.2% of extract. Its addition had a positive effect on the yoghurts’ color, giving them a characteristic pink color of an intensity dependent on additive concentration. It also significantly affected the yoghurts’ antioxidant properties, which were stable during storage, as well as the content of the introduced phenolic compounds.

scholarly journals The influence of selenium additives in compound feed on the chemical composition, energy and biological value of ducklings meat

2021 ◽  
Vol 23 (94) ◽  
pp. 3-8
Author(s):  
O. I. Sobolev ◽  
S. V. Sliusarenko ◽  
A. O. Sliusarenko ◽  
R. А. Petryshak ◽  
I. P. Golodyuk ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Egg Production ◽  
The Body ◽  
Farm Animals ◽  
Control Group ◽  
Biological Value ◽  
The Third ◽  
Economic Experiment ◽  
Positive Effect

According to modern classification of trace elements, which is based on their biological significance for living organisms, selenium is classified as a group of vital or biogenic elements. As a biotic element, it has unique physico-chemical and biochemical properties and, with adequate intake into the body of farm animals and poultry has a positive effect on a number of physiological processes. The discovery of biological properties of selenium became the basis for its use first in the prevention and treatment of many diseases associated with a deficiency of this trace element, and later – as a stimulator of growth and development of young animals, as well as in order to increase egg production, poultry safety, improve the incubation characteristics of eggs and several other productive qualities. Scientists who have studied the effects of selenium on poultry have paid relatively little attention to meat quality. The effect of additives of different selenium doses in compound feed on the chemical composition, energy and biological value of Ukrainian white breed ducklings’ meat was studied in the scientific and economic experiment. Four groups of ducklings with 100 heads in each groups were formed to conduct the scientific and economic experiment. The duration of the experiment was 56 days and corresponded to the period of raising ducklings for meat. The ducklings of the first control group did not receive selenium supplementation. Selenium was additionally introduced into compound feed for poultry of the experimental groups in the following amount, mg/kg: the second group – 0.2; the third – 0.4 and the fourth – 0.6. It was established that the introduction of selenium into compound feed in the studied dose did not significantly affect to the quality of ducklings’ meat, although it had a positive effect on some indicators that characterize its chemical composition, nutritional and biological value. Among the experimental groups, ducklings of the third and fourth groups, which were injected with selenium into compound feed at the rate of 0.4 and 0.6 mg/kg, stood out in terms of meat quality.

Influence of cultural and educational tours to the condition of the tourists

2015 ◽  
Vol 9 (3) ◽  
pp. 62-71
Author(s):  
Татьяна Третьякова ◽  
Tatyana Tretyakova ◽  
Анатолий Меньщиков ◽  
Anatoliy Menshchikov
Keyword(s):  
Human Health ◽  
Positive Impact ◽  
Scientific Research ◽  
Cultural Tourism ◽  
The Body ◽  
Premature Aging ◽  
Way Of Life ◽  
The Social ◽  
The Us ◽  
Correct Program

The article presents the author’s concept of the influence of the cultural and educational tours on emotional and physical state of tourists; it explains the new direction of scientific research as “Cultural tourism and human health”. The hypothesis of the study lies in the assumption about the positive impact of appropriate conditions of cultural and educational tours on human health: the condition of the tourists in terms of cultural and educational tours to various regions of Russia will demonstrate positive dynamics under condition of the correct program of tourist services, including dosed excursions, organization of optimal functional food, comfortable accommodation and quality of excursions that enhance the resilience of the body, restoring vitality and health. The relevance of the study is due to the following factors: 1) the worsening of the social problems of contemporary life, associated with unsustainable way of life that undermines the protective powers of man, dooming him to premature aging and disease; 2) the need to search for new meanings and ideas for the development of tourist offers in domestic tourism, especially in conditions of economic pressure by the EU and the US on Russia. The aim of this study was to identify changes of state to visit in terms of cultural and educational tours to develop a physiologically-based design system of cultural and educational tours. The study is focused on indicators of emotional state and hemodynamics (systolic, diastolic arterial pressure and heart rate). Pilot measurements which were made during the experiment, show that in the context of cultural tourism in the body of the tourists there are some state changes that need to be checked, scientific instruments/ conditions, criteria and indicators to be determined, a model of ergonomic tour and recommendations for the design of programs of tourist services to be developed. The results of the study allowed us to determine a new direction of scientific research – “Cultural tourism and human health”.

scholarly journals From designing diets for animals to designing food of animal origin – overview

2021 ◽  
Vol 854 (1) ◽  
pp. 012056
Author(s):  
R Markovic ◽  
M Z Baltic ◽  
S Radulovic ◽  
D Peric ◽  
D Jovanovic ◽  
...  
Keyword(s):  
Human Health ◽  
Nutritional Value ◽  
Human Life ◽  
Standard Form ◽  
Daily Intake ◽  
The Body ◽  
Animal Origin ◽  
Positive Effects ◽  
Food Of Animal Origin ◽  
Positive Effect

Abstract In recent times, food is not only observed from the point of view of the required intake for growth, development and regeneration of the body, but also has a leading role in the quality of human life. Therefore, the diet focuses on optimizing the daily intake of both nutrients and non-nutritive ingredients of food, all in order to preserve health and, above all, reduce the risk of chronic non-communicable diseases. Functional food can be considered food that has been scientifically proven to have a positive effect on certain body functions (in addition to the usual nutritional value) that contribute to human health and reduce the risk of disease. At the same time, it is important that the food has a standard form and that the positive effect on health is manifested by consuming the usual amount of food. The functionality of food is achieved by the presence in it of bioactive components (one or more) which have been scientifically proven to have positive effects on human health in the quantities in which they are present in food. The nutritional value of foods of animal origin depends on many factors, but certainly animal diet has the greatest impact. In human nutrition the so-called designed products of animal origin (meat, milk, eggs) are used, which are due to the specific animal diets enriched with n-3 fatty acids, vitamins, carotenoids or trace elements. Today, there are nutritional strategies by which we can access functional foods for the purpose of health promotion.

scholarly journals Effects of extractable protein hydrolysates, lipids, and polyphenolic compounds from pearl millet (Pennisetum glaucum (L.) R. Br.) whole grain flours on starch digestibility

2020 ◽  
Vol 20 (07) ◽  
pp. 16922-16940
Author(s):  
Ladjel Terbag ◽  
◽  
R Souilah ◽  
B Belhadi ◽  
M Lemgharbi ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Human Health ◽  
Pearl Millet ◽  
Glycemic Index ◽  
Protein Hydrolysate ◽  
Lipid Extraction ◽  
Starch Digestibility ◽  
Dry Milling ◽  
Low Glycemic Index

Pearl millet and other minor cereal production is marginalized in the Sahara of Algeria (Tidikelt and Hoggar regions). Their productions in these areas depend on traditional harvesting and processing. Pearl millet seeds are used as animal feed and rarely for human consumption. This work was to assess the starch digestion of pearl millet cultivated in the arid areas of Algeria.The seeds from this cereal could provide broad potential benefits to human health. However, their digestion properties have not been reported. Therefore, in this study, the in-vitro starch digestibility of pearl millet flour and the effect of processing on the expected glycemic index (eGI) were investigated. Grains from six pearl millet samples were chosen from two regions: Tidikelt and Hoggar. Five flours were prepared by dry milling (MF) and different treatments after dry milling such as extraction of phenolic compounds (MF-PP), lipid extraction (MF-L), protein hydrolysate extraction (MF-P) or lipid plus protein hydrolysate extraction (MF-L-P). The flours were then subjected to digestion, and the effects of grain treatments on the in vitro starch digestion were investigated. For all pearl millet samples, the kinetics of in vitrostarch digestion displayed first-order model as substrates were digested to different extents; k(kinetic constant), C∞(percentage of starch hydrolyzed at infinite time), HI (hydrolysis index) and eGI (expected glycemic index) of the samples were also calculated. Significant increases in C∞, HI and eGI (P<0.05) of the samples were observed after extraction of proteins or proteins plus lipids from flour. Four flours obtained after lipid extraction and five flours from extraction of phenolic compounds had low glycemic index (<55), with values ranging between 31.36 and 44.97.In contrast,flours obtained from protein hydrolysate extraction or lipids plus protein hydrolysates had the highest glycemic index (>69), with values ranging between 77.50 and 121.44.This study confirmed that some of the processed pearl millet seed flours have acceptable nutritional values suitable for human health and nutrition due to the low glycemic index values.

scholarly journals Prevention of hepatosis in laying hens using hepatoprotectors Hep-A-Stress and Hepasan-VS

2020 ◽  
Vol 3 (3) ◽  
pp. 8-14
Author(s):  
V. Y. Yaremchuk ◽  
L. G. Slivinska
Keyword(s):  
Blood Serum ◽  
Egg Production ◽  
Biochemical Analysis ◽  
Laying Hens ◽  
Bile Secretion ◽  
The Body ◽  
Prophylactic Effect ◽  
Serum Total Protein ◽  
Positive Effect ◽  
Experimental Group

The article presents the results of preventive efficacy of hepatoprotectors Hep-A-Stress and Hepasan-VS in laying hens with hepatosis. The research was conducted in modern poultry farm. Three groups of laying hens (control and two experimental) Lohmann Brown breed (n = 1500) aged 224 days were formed. The poultry was kept on the main ration according to the technological map for the use of this breed. Laying hens from the first experimental group were additionally given hepatoprotector Hep-A-Stress and the second – Hepasan-VS. Blood sampling for the study was performed three times: before the start of drug administration, after 10 and 30 days from the beginning of hepatorotectors administration. The prophylactic effect of these drugs was determined by studying the preservation and productivity of poultry, interpretation of biochemical analysis of blood serum. The use of hepatoprotectors has allowed to increase the preservation and egg production of laying hens. The results of our studies showed insignificant changes of biochemical parameters in blood after 10 days administration of drugs, which indicates a slow effect of hepatoprotectors on the regenerative processes in the body of poultry. The prophylactic effect was established after 30 days use of hepatoprotectors. Our results showed that the use of these drugs had a positive effect on the protein-synthesizing function of the liver, as indicated by a decrease in serum total protein and an increase a albumin contents. There was also a positive effect on the intensity of protein metabolism, indicated by decreased uric acid and an increased urea in the blood serum of experimental groups. The use of hepatoprotectors helped to reduce the activity of hepatospecific enzymes AST and ALT, which indicates the stabilization of cellular structures of hepatocytes. These drugs have increased the function of bile secretion, which is key of lipid metabolism, as evidenced by an increase in serum cholesterol. Thus, the use of these hepatoprotectors has a positive effect on metabolic processes in the body of laying hens, in particular, normalizes liver function and prevents the development of hepatosis.

CARBOHYDRATE PRODUCT FOR THERAPEUTIC AND PROPHYLACTIC PURPOSES

2020 ◽  
pp. 89-94
Author(s):  
Khvorova L.S. ◽  
Byzov V.A.
Keyword(s):  
Antioxidant Activity ◽  
Uric Acid ◽  
Phenolic Compounds ◽  
Mental Stress ◽  
The Body ◽  
Hot Water ◽  
Preventive Effect ◽  
Activity Inhibition ◽  
Medicinal Properties ◽  
Simple Carbohydrates

The article is devoted to the creation of a carbohydrate product with rosehip extract in the form of sweets (glucose Fudge) with a therapeutic and preventive effect aimed at restoring the body of people exposed to intense physical and mental stress and the effects of damaging environmental factors. As carbohydrates in the recipe, simple carbohydrates (glucose) and complex carbohydrates in the form of starch molasses containing (maltose, tri - Tetra - sugars, dextrins) are used. Glucose in the formulation is the main energy ingredient, sweetener and structure-forming component that gives the product a solid consistency due to crystallization. The medicinal effect of the product is provided by rosehip extract. Numerous published studies have established its vitamin, immunostimulating and antioxidant activity, inhibition of uric acid formation and obesity, which are associated with flavonoids, other phenolic compounds, and vitamins. The list of medicinal properties of rosehip extract shows the feasibility of using it in additional nutrition of people in order to prevent diseases. For the formulation of our sweets, the extraction of crushed rosehip fruits was carried out three times with hot water at a temperature of 65-700C, followed by concentration of the extract under vacuum to 25-30% SV. The resulting extract-concentrate was introduced into the formulation in a dosage of 5.5% SV per 100 g of SV glucose Fudge, which provided the necessary dosage for the product when used from 3 (for children) to 10 sweets a day (for adults) for the prevention of colds.

The use of acidifying agents Aquasafe and Veleguard when rearing of broiler chickens

2020 ◽  
pp. 16-27
Author(s):  
L. Gamko ◽  
T. Tarinskaya
Keyword(s):  
Drinking Water ◽  
Organic Acids ◽  
Broiler Chickens ◽  
Positive Impact ◽  
The Body ◽  
Metabolic Energy ◽  
Control Group ◽  
Meat Production ◽  
Feed Conversion ◽  
Broiler Meat

It is known that necessary to replace the components of organic acids, which are part of acidifiers when drinking water to poultry in order to prevent the adaptation of microbes in the gastrointestinal tract. In the poultry industry organic acids are widely used, which are used as acidifiers to preserve the properties of water consumed. The purpose of this work was to evaluate the efficiency of broiler meat production when using acidifying agents of drinking water Aquasafe and Veleguard. The experimental part of the work has been performed in JSC “Kurinoe Tsarstvo-Bryansk” broiler area “Roshcha” in the Pochepsky district. The object of research was the livestock of broiler chickens cross Cobb 500 at floor housing. The effect of water acidifiers on meat productivity has been studied. Groups of chickens have been formed on the principle of pairs-analogues. Broiler chickens of experimental groups have been separated from the main livestock by a grid in the corner of the room for 100 heads in each group. It has been found by a result of research to be optimal dose usage of acidifying agents water Aquasafe and Veleguard to drink to broiler chickens. The positive effect of these acidifiers on the digestion of crude protein, crude fat, crude fiber, contributing to the effective use of nitrogen, which led to an increase in the intensity of growth, young animals’ livability and improved feed conversion. Slaughter yield in the control group was 55,1 %, and in the experimental group 57,2 and 58,4 %, which was by 2,1 and 3,3 % higher with the same level of metabolic energy and nutrients. In chickens that consumed acidifi ers more intensively used nutrients feed for deposition in the body of the components of the carcass, which affected the production. A positive impact of acidifying agents Aquasafe and Veleguard on meat quality in broiler chickens has been found.

Probiotics in the diets of laying quails

2020 ◽  
pp. 60-66
Author(s):  
O. Merzlyakova ◽  
V. Rogachyev ◽  
V. Chegodaev
Keyword(s):  
Bacillus Subtilis ◽  
Bacillus Licheniformis ◽  
Egg Production ◽  
Positive Impact ◽  
Hematological Parameters ◽  
Economic Effect ◽  
Egg Laying ◽  
Control Group ◽  
Egg Mass ◽  
The Cost

The efficiency of introducing probiotics based on strains of Bacillus subtilis, Bacillus licheniformis and their consortium in the amount of 150 g/t of feed into the diets of laying quails has been studied. The experiment lasting 182 days has been carried out on four groups of quails with 30 heads in each. The quails have been housed in the broiler battery in compliance with the required microclimate conditions. Quails of all groups have been received the main diet (compound feed) developed taking into account their age and physiological characteristics. The quails of the 1st, 2nd and 3rd experimental groups in addition to the main diet received probiotics (150 g/t compound feed) based on strains Bacillus subtilis, Bacillus licheniformis and their consortium, respectively. It has been found that feeding the laying quails of the consortium of strains Bacillus subtilis and Bacillus licheniformis had the most significant positive impact on their productive performance, it allowed to increase egg production by 7,81 %, egg laying intensity by 5,0 %, egg mass yield by 9,77 %, while reducing feed expenditures for 10 eggs by 13,35 %. The yield of hatching eggs has been increased by 7,03 %, hatchability of chickens from laid and fertilized eggs by 8,33 and 8,35 %, brooding waste decreased by 21,74 %. Hematological parameters of quails during the whole experiment were within the physiological norm. The economic effect calculated on the basis of data on the cost of compound feed, probiotics and the cost of sold eggs of quail laying was 14,56 % in the 3rd experimental group (in relation to the control group).

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