scholarly journals Feed Processing and its Effects on Equine Nutrition–A Review

2016 ◽  
Vol 1 (3) ◽  
pp. 1-6
Author(s):  
Silva RHP
Keyword(s):  
Thermal Processing ◽  
Enzyme Inhibitors ◽  
Energy Content ◽  
Nutrient Digestibility ◽  
Raw Material ◽  
Feed Processing ◽  
Physical Chemical ◽  
Temperature Time ◽  
Made In

It's expected that the Brazilian production of industrialized feed for horses reach 2 million tons by the year 2020. Feed processing consists of physical, chemical or biological modifications that are made in the feed. These modifications can increase the availability of nutrients for horses and/or preserve the quality of these nutrients in the raw material. The objective of this review was to describe the main types of feed processing used in the manufacture of feeds for horses, showing the benefits and lo sses that they may cause in nutrition and production of these animals. There are several types of feed processing and they can be classified according to the use of thermal processing treatments: cold or hot processing. Processing of grains can cause sever al changes in feed, such as change and adjustment of particle size, improving nutrient digestibility, promoting the inactivation of enzyme inhibitors, and preserving feed. The effects that cause different kinds of processing depend on many factors, includi ng the type of cereal, starch, temperature, time, humidity and pressure during processing. The process, when performed correctly, can increase the digestibility of starch and digestible energy content of the grains used to feed horses. However, you should be careful with the amount of concentrate used in horse feed.

scholarly journals Effect of Inulin on the Physical, Chemical and Sensory Quality Attributes of Polish Chicken Burgers

2012 ◽  
Vol 1 (1) ◽  
pp. 169 ◽  
Author(s):  
Aneta Cegielka ◽  
Krzysztof Tambor
Keyword(s):  
Thermal Processing ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Raw Material ◽  
Font Size ◽  
Control Product ◽  
Physical Chemical ◽  
Sensory Analyses ◽  
Addition Level

<span style="font-family: Times New Roman; font-size: small;"> </span><p>Four formulations of chicken burger were prepared: control product without inulin, and products with 1.0, 2.0 or 3.0 % of inulin (in relation to the weight of meat, fatty raw material, and water), respectively. Physical, chemical and sensory analyses were made to evaluate the effect of inulin on the quality of cooked burgers. The results showed that the application of inulin did not cause significant decrease of the thermal processing yield nor the shear force of the products. However, the addition of inulin resulted in slight, but significant differences (P &lt; 0.05) in chemical composition and energy value of burgers. Burgers of all formulations were acceptable in sensory characteristics. The addition level of inulin not higher than 1.0 %, did not result in deterioration of physical, chemical and sensory quality characteristics of chicken burgers. To improve the nutritional value of chicken burgers, the modification of fatty acid composition is recommended.</p><span style="font-family: Times New Roman; font-size: small;"> </span>

A Quantitative Evaluation of the Quality of Recycled Steel in Uganda

2012 ◽  
Author(s):  
C. Senfuka ◽  
J. B. Kirabira ◽  
J. K. Byaruhanga
Keyword(s):  
Mechanical Properties ◽  
Raw Material ◽  
Emission Spectrometry ◽  
Test Results ◽  
Geometrical Properties ◽  
Direct Reduced Iron ◽  
The Relationship ◽  
Recycled Steel ◽  
Made In

All steel made in Uganda is currently manufactured from scrap. Such steel has often been characterized by unpredictable performance in consonance with its inconsistent raw material inputs. This study evaluates and relates the mechanical, metallurgical and geometrical properties of these bars in order to identify the factors underlying the performance of the products from this steel and examine the relationship with their scrap content. In order to study the steels, tensile, torsion and micrographic tests have been carried out together with spark emission spectrometry on samples collected from different plants. The test results generally indicate impressive steel resilience, strength and metallographic properties in spite of relatively high and irregular carbon content. Limited weldability, uniaxiality of properties, uneven scatter of microelements and substantial non-uniformity of longitudinal mechanical properties have been observed. Rolling and post rolling defects have been noted. The geometric reliability of the bars has also been found generally low. Improvement of secondary refinement, use of direct reduced iron (DRI) diluent and more diligent sorting have suggested as solutions.

scholarly journals Chitosan Application as Edible Packaging Raw Material

2021 ◽  
pp. 44-54
Author(s):  
. Junianto ◽  
Maria M. N. Mametapo ◽  
Arijjal Fadhli Aulia ◽  
. Fitriyanti ◽  
Nabila Qurrata A'yun
Keyword(s):  
Extraction Method ◽  
Ash Content ◽  
Edible Coating ◽  
Raw Material ◽  
Film Material ◽  
Biodegradable Packaging ◽  
Edible Packaging ◽  
Manufacturing Methods ◽  
Made In

Chitosan extracted from shrimp or crab can be made as raw material for biodegradable packaging. The purpose of this article is to review the advantages of chitosan as a raw material for packaging, the extraction method of chitosan, the properties and quality of chitosan, biodegradable packaging, manufacturing methods, and properties of packaging made from chitosan and the development of chitosan products for packaging materials. Chitosan is a raw material for packaging that can be parsed, commonly called biodegradable packaging, non-toxic and anti-bacterial. The method of making chitosan is removing minerals and removing protein from shrimp, crab, or ranjungan shells to obtain chitin, followed by the chitin acetylation process to obtain chitosan. The quality of chitosan is listed in SNI No.7949 (2013), where this standardization includes color, moisture content, ash content, nitrogen content, and degree of deacetylation. Chitosan has been used for edible coating material and edible film material, both of which have different manufacturing methods and characteristics. The development of chitosan as raw material for degradable packaging is that chitosan is made in nanoparticle size.

scholarly journals CARACTERIZAÇÃO DE KEFIR DE LEITE QUANTO À COMPOSIÇÃO FÍSICO-QUÍMICA

2021 ◽  
Vol 4 (7) ◽  
pp. 1-13
Author(s):  
Géssica Fernanda da Silva FONTE ◽  
Ianca Carolina Magalhães GENTIL ◽  
Anelisa Doretto Freitas FURLAN
Keyword(s):  
Functional Foods ◽  
Chemical Characterization ◽  
Field Research ◽  
Fermented Milk ◽  
Raw Material ◽  
Physicochemical Composition ◽  
Physical Chemical ◽  
Probiotic Food

Com o passar dos anos, a busca por alimentos que melhorem a qualidade de vida tem sido aumentada, como por exemplo, os alimentos funcionais. O kefir é um tipo de leite fermentado produzido através da fermentação do leite usando os grãos, sendo estes, massas gelatinosas de cor branca ou amarelada que contêm leveduras e/ou bactérias. É um alimento probiótico, pois contém microrganismos presentes benéficos ao ser humano e, se consumido numa quantidade de, no mínimo, 106UFC/100 mL ou gramas do produto pode auxiliar na prevenção ou correção de alguns problemas de saúde, sendo eles diabetes, desnutrição, obesidade, doenças cardiovasculares e outras doenças crônicas não transmissíveis. O objetivo deste estudo foi cultivar 3 amostras de kefir à base de leite e realizar análises físico-químicas para quantificar e definir os elementos presentes neste alimento, como o teor de carboidratos, proteínas, umidade, cinzas e lipídeos. A metodologia aplicada para execução do trabalho ocorreu através de revisão bibliográfica utilizando como base artigos em periódicos científicos, livros, teses, dissertações e resumos de congresso, sendo selecionadas publicações entre 2015 e 2020, nos idiomas inglês, espanhol e português e pesquisa de campo, realizando o cultivo e as análises bromatológicas. Os resultados obtidos através da caracterização físico-química dos grãos de kefir são semelhantes aos relatados na literatura, havendo algumas diferenças decorrentes do clima, matéria-prima utilizada e cuidados no cultivo. Conclui-se assim que o kefir é um alimento benéfico à saúde, porém são necessários certos cuidados no cultivo e manejo para garantir sua qualidade.   CHARACTERIZATION OF MILK KEFIR REGARDING PHYSICOCHEMICAL COMPOSITION   ABSTRACT Over the years, the search for foods that improve the quality of life has increased, such as functional foods. Kefir is a type of fermented milk produced by fermenting milk using grains, which are gelatinous masses of white or yellowish color that contain yeast and/or bacteria.  It is a probiotic food, because it contains microorganisms present that are beneficial to humans and, if consumed in an amount of at least 106 CFU/100 mL or grams of the product, may help prevent or correct some health problems, including diabetes, malnutrition, obesity, cardiovascular disease, and other chronic non-transmissible diseases. This study aimed to cultivate 3 milk-based kefir samples and to conduct physicochemical analyses to quantify and define the elements found in this food, such as carbohydrate, protein, moisture, ash, and lipid content. The methodology used to carry out the study was a literature review based on articles in scientific journals, books, thesis, dissertations, and conference summaries, selecting publications between 2015 and 2020, in English, Spanish, and Portuguese, as well as field research, with cultivation and bromatological analysis. The results observed in the physical-chemical characterization of kefir grains are similar to those reported in the literature, with some differences resulting from climate, raw material used and cultivation care. It is thus concluded that kefir is a beneficial food to health, but it is necessary to take proper care in cultivation and management to ensure its health benefits. Descriptors: Functional foods. Probiotics. Cultured milk products.

scholarly journals Applying Mendelian rules in rapeseed (Brassica napus) breeding

Genetika ◽  
2016 ◽  
Vol 48 (3) ◽  
pp. 1077-1086 ◽  
Author(s):  
Ana Marjanovic-Jeromela ◽  
Aleksandra Dimitrijevic ◽  
Sreten Terzic ◽  
Aleksandar Mikic ◽  
Jovanka Atlagic ◽  
...  
Keyword(s):  
Seed Quality ◽  
Raw Material ◽  
Biotic And Abiotic Stress ◽  
Breeding Lines ◽  
Yield And Quality ◽  
Independent Segregation ◽  
F2 Generation ◽  
F1 Generation ◽  
Made In

Rapeseed is one of the most important sources of edible oil, raw material for industry, as well as feed. The yield and quality of rapeseed have significantly been improved in recent decades as a result of intensive breeding and optimized production technology. The application of Mendel's rules in introducing monogenic traits has also contributed to success in rapeseed breeding. Rule 1, which refers to the uniformity of F1 generation, is now the basis of widespread development of rapeseed hybrids. Rule 2, dealing with genetic segregation in the F2 generation, is the basis for understanding the process of breeding lines. Rule 3, regarding the independent segregation of genes and traits, while exempting linked traits, is the basis of combining different desirable properties by selection. In the last few decades, the systematic use of Mendel's rules has contributed to the improvement of many properties of rapeseed, including tolerance to biotic and abiotic stress, yield and seed quality. Particular progress has been made in breeding for resistance to diseases, including the identification of molecular markers for marker-assisted selection. The next objective of rapeseed breeding is to create varieties with improved tolerance to environmental stress (e.g. frost, heat, and drought). Based on Mendel's rules, classical breeding methods and the latest developments in the field of molecular genetics and breeding, future progress is expected in the field of rapeseed breeding with an emphasis on polygenic, quantitative traits such as biomass, seed, and oil yield.

scholarly journals Agronomic performance of Blackberry cultivars in Lapa-PR

2019 ◽  
Vol 41 (2) ◽  
Author(s):  
Camila Pereira Croge ◽  
Francine Lorena Cuquel ◽  
Luis Antonio Biasi ◽  
Claudine de Bona ◽  
Paula Toshimi Matumoto Pintro
Keyword(s):  
Raw Material ◽  
Agronomic Performance ◽  
Phenological Stages ◽  
Local Conditions ◽  
Local Climate ◽  
Climate Conditions ◽  
Physical Chemical ◽  
Productive Potential

Abstract Phenological studies with blackberry cultivars and the physical, chemical and sensory characterization of fruits are necessary to select the best cultivar adapted to local conditions and for the correct destination of fruits. The objective of this work was to evaluate the phenological stages of different blackberry cultivars, as well as to determine the quality of fruits, focusing on the recommendation of cultivars that are more adapted to local climate conditions. Moreover, the aim was to indicate the best destination of fruits produced, for either fresh consumption or as raw material for processing. The results indicated that the cultivars studied have adequate conditions for the expression of their productive potential, being Tupy cultivar the most productive. Fruits of Tupy, Guarani and Cherokee cultivars presented dual aptitude, which means they can be consumed fresh or or as raw material for processing, whereas those of Xavante cultivar are suitable only for processing.

scholarly journals Komposisi dan nilai kecernaan nutrien tepung daun tarum (Indigofera zollingeriana) yang difermentasi dengan cairan rumen domba pada benih ikan jelawat Leptobarbus hoevenii (Bleeker, 1851)

2019 ◽  
Vol 18 (2) ◽  
pp. 165
Author(s):  
Dwinda Pangentasari ◽  
Mia Setiawati ◽  
Nur Bambang Priyo Utomo ◽  
Mas Tri Djoko Sunarno
Keyword(s):  
Nutrient Content ◽  
Protein Digestibility ◽  
Nutrient Digestibility ◽  
Raw Material ◽  
Crude Fiber ◽  
Leaf Meal ◽  
Nitrogen Free Extract ◽  
Fermentation Test

The aim of this study was to evaluate the nutritional content of fermented tarum leaf meal and its nutrient digestibility on hoven’s carp juvenile. This study consisted of two steps namely fermentation and determination of nutrient digesti-bility of tarum leaf meal. Sheep’s rumen fluids used as fermentator of tarum leaf, fermentation was performed for 24 hours with several levels at 0, 200, 400 and 600 mL kg-1, then dried and analyzed for proximate. Digestibility trial was carried out for fermented and non-fermented tarum leaf meal. Digestibility trial was conducted by adding Cr2O3 as the indicator and faecal collection through siphoning. Hoven’s carp (2,31± 0,02 g) were cultured for 30 days using  60 cm x 50 cm x 40 cm aquarium with a density of 25 fishes aquarium-1. Fish were fed three times daily ad satiation. Feces were collected one hour after feeding, dried and analyzed. Fermentation test showed that the nutrient content of fer-mented tarum leaf meal using 600 mL kg-1 dose was better and significantly than other doses in crude fiber and nitrogen free extract were 9,32±0,53and 49,23±1,11. The decrease of crude fiber were 36%. Digestibility test showed that the raw material digestibility, protein digestibility, fat digestibility and energy digestibility in use tarum meal was better and significantly different than non-fermented tarum leaf meal. The results showed that fermented tarum leaf meal at 600 mL kg-1 increase quality of nutrients and digestibility of hoven’s carp seed.AbstrakPenelitian ini bertujuan untuk mengevaluasi kandungan nutrisi dari fermentasi tepung daun tarum dan kecernaannya terhadap benih ikan jelawat. Penelitian terdiri atas dua tahap yaitu fermentasi dan uji kecernaan bahan dari tepung daun tarum. Fermentasi tepung daun tarum menggunakan cairan rumen domba sebagai fermentator. Fermentasi dilakukan selama 24 jam dengan dosis 0 (kontrol), 200, 400, dan 600 mL kg-1, kemudian dikeringkan dan dianalisis proksimat. Uji kecernaan menggunakan tepung daun tarum yang difermentasi dan tanpa fermentasi. Uji kecernaan bahan dilakukan dengan menambahkan Cr2O3 pada pakan sebagai indikator dengan metode penyifonan feses. Ikan jelawat (2,31± 0,02 g) dipelihara dalam wadah akuarium ukuran 60 cm x 50 cm x 40 cm dengan kepadatan 25 ekor akuarium-1 selama 30 hari. Ikan diberi pakan tiga kali sehari secara satiasi. Feses diambil satu jam setelah pemberian pakan, dikeringkan dan dianalisis kimia. Uji fermentasi menunjukkan bahwa kandungan nutrien tepung daun tarum yang difermentasi menggu-nakan dosis 600 mL kg-1 lebih baik dan berbeda nyata dibandingkan dosis lainnya pada kandungan serat kasar dan ba-han ekstrak tanpa nitrogen yaitu 9,32±0,53dan 49,23±1,11. Penurunan serat kasar terjadi sebanyak 36%. Uji kecernaan menunjukkan bahwa kecernaan bahan, kecernaan protein, kecernaan lemak, dan kecernaan energi pada penggunaan tepung daun tarum yang difermentasi lebih baik dan berbeda nyata dibandingkan dengan tepung daun tarum tanpa fer-mentasi. Hasil tersebut menunjukkan bahwa fermentasi tepung daun tarum dengan dosis 600 mL kg-1 meningkatkan kualitas nutrisi bahan dan kecernaan terhadap benih ikan jelawat.

scholarly journals DECREASE OF REPEATED CONTAMINATION OF PACKED DELI-CIOUS MEAT PRODUCTS

2019 ◽  
Vol 5 ◽  
pp. 58-63
Author(s):  
Lydmila Vinnikova ◽  
Olha Synytsia ◽  
Halyna Shlapak ◽  
Nadiia Azarova ◽  
Oleg Glushkov
Keyword(s):  
Thermal Processing ◽  
Meat Product ◽  
Meat Products ◽  
Economic Losses ◽  
Meat Industry ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Number Of Microorganisms ◽  
Storage Term

The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microbiota. Today it is urgent for the meat industry, because it influences safety and quality, and also limits a storage term of a product. After bringing a meat product to culinary readiness by thermal processing, it has an unessential amount of microbiota. Microorganisms, including pathogenic and conventionally pathogenic ones, fall on a product after its cooking at cutting, preparation to package and at the package stage itself. Microbiological contamination of a ready meat product results in fast spoilage and is a serious problem for producers, because the microbiota growth shortens its storage life. In its turn, it results in a refuse of a consumer to buy this product and great economic losses for producers. The study is directed on a possibility of solving a problem of contamination of a whole-muscular delicious meat product. The solution is in package of a ready product under vacuum and short-term heating at a high temperature. The work is devoted to the complex study of an influence of repeated pasteurization on safety and quality of a product. There was studied an influence of the repeated thermal processing (post-pasteurization) on microbiological, physical-chemical and also organoleptic parameters of a delicious meat product. The special attention is paid to an influence of post-pasteurization regimes on a microbiological condition of studied samples. Studies of a total amount of microbiota and also the presence of sanitary-representative microorganisms were conducted. It has been proven, that the use of post-pasteurization essentially inhibits a number of microorganisms, and also doesn’t influence physical-chemical parameters outlook of a product and organoleptic characteristics. Based on studying an influence of post-pasteurization, it has been established, that inhibition of a microbiota essentially influences safety and prolongs the storage term of a product.

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