scholarly journals Effect of Feeding Bt Cotton Seed Cake on the Cheese Chemical Composition and Sensory Characteristics

2018 ◽  
Vol 1 (5) ◽  
Author(s):  
Adawi IA
Keyword(s):  
Chemical Composition ◽  
Cotton Seed ◽  
Sensory Characteristics ◽  
Bt Cotton ◽  
Seed Cake ◽  
Effect Of Feeding

Effect of feeding cotton seed cake (CSC) on growth performance and blood biochemical profile in Mehsana buffalo calves

2018 ◽  
Author(s):  
Deepandita Barman ◽  
K. B. Prajapati ◽  
M. M. Pawar ◽  
Hemen Das ◽  
C. Kotresh Prasad ◽  
...  
Keyword(s):  
Body Weight ◽  
Cotton Seed ◽  
Monthly Interval ◽  
Biochemical Profile ◽  
Buffalo Calves ◽  
Seed Cake ◽  
Blood Biochemical ◽  
Group I ◽  
G Ratio ◽  
Effect Of Feeding

The present study was conducted in 20 growing female Mehsana buffalo calves to study the effect of feeding cotton seed cake with the objective to increase growth and blood biochemical profile. Mehsana buffalo calves of 3-6 months of age were randomly divided in two groups on the basis of body weight and age. Group I was control (T1) fed Banasdan (concentrate mixture) whereas, group II (T2) was fed with cottonseed cake @ 700g, 850g and 960g for 1st, 2nd and 3rd month of treatment, respectively in addition to concentrate feed. Both the groups fed green fodder @ 3kg and dry fodder @ 1kg per day throughout the experiment. Body weights of individual calves were recorded at the commencement of the experiment and followed by monthly interval. Blood- biochemical constituents were recorded on day 1 and thereafter on day 90 of experiment period to analyze the changes in blood constituents in T1 and T2 groups. Average daily body weight gain of calves during the experimental period was higher (P less than 0.01) in T2 group as compared to T1 group. The serum glucose level was higher (P less than 0.05) in T1 group than T2 on day 90. The values of serum cholesterol, protein, globulin, ALP, SGOT and SGPT concentration were also significantly (P less than 0.01) higher in T2 group than T1 on day 90. However, the differences for serum albumin, A/G ratio, calcium and phosphorus on day 90 were found to be non-significant whereas metabolic hormone level T3 and T4 were significantly (P less than 0.01) higher in T2 than T1 on day 90. The results are indicative of supplementation of cotton seed cake in addition to Banasdan accelerated the growth, blood biochemical parameters and hormonal levels.

scholarly journals Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 961
Author(s):  
Alfredo Teixeira ◽  
Rubén Domínguez ◽  
Iasmin Ferreira ◽  
Etelvina Pereira ◽  
Leticia Estevinho ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Sensory Characteristics ◽  
Meat Industry ◽  
Important Goal ◽  
Salt Consumption ◽  
Oxidation Index ◽  
Pork Sausages

Concerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl and Sub4Salt® on the quality of pork sausages. Three different formulations (NaCl + KCl, NaCl + Sub4Salt®, and KCl + Sub4Salt®) were considered and compared to the control (2% NaCl). Physicochemical properties, chemical composition, and microbiological and sensory characteristics were evaluated. The replacement of NaCl did not affect pH, water activity (aw) or its chemical composition after eight or 16 days ripening time, while a significant sodium reduction was achieved. The oxidation index expressed in TBARS was also not affected by the NaCl substitution and varied between 0.01 to 0.04 of malonaldehyde (MDA) per kg of sample. Similarly, the NaCl replacement did not change the microbiological quality of the sausages, and the production of healthier meat sausages had also no significant effect on their sensory characteristics. Therefore, according to the results obtained, it is viable and a good strategy for the meat industry to produce “reduced sodium content” sausages without affecting their traditional quality.

MYCOTOXINS AND TOXIN-PRODUCING MICROSCOPIC FUNGI IN COTTON-SEED CAKE FROM TAJIKISTAN

2019 ◽  
Vol 1 (1) ◽  
pp. 31-38
Author(s):  
G. P. Kononenko ◽  
◽  
E. A. Piryazeva ◽  
E. V. Zotova ◽  
Sh. I. Razokov ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Aflatoxin B1 ◽  
Cotton Seed ◽  
Practical Significance ◽  
Microscopic Fungi ◽  
Seed Cake ◽  
Complex Study ◽  
The Republic ◽  
Toxin Formation

The article presents the results of complex study of cotton-seed cake from the Republic of Tajikistan, including the determination of content of mycotoxins, the analysis of exposure to microscopic fungi and the assessment of the potential of their toxin formation. The ability to produce mycotoxins was established for 11 species of micromycetes belonging to the genus Aspergillus, Penicillium, Fusarium, Scop-ulariopsis, and Trichothecium. Alternariol, zearalenone, fu-monisins, aflatoxin B1, sterigmatocystin, ochratoxin A, citrinin and emodin were found in the composition of the cotton-seed cake. Prospects for further research and the practical significance of the results are discussed.

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