scholarly journals Fatty Acids of Semi-Hard Cheese Made from Milk of Goats Fed Diets Enriched with Extruded Linseed or Pumpkin Seed Cake

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 6
Author(s):  
Željka Klir Šalavardić ◽  
Josip Novoselec ◽  
Mario Ronta ◽  
Dušica Čolović ◽  
Marcela Šperanda ◽  
...  
Keyword(s):  
Goat Milk ◽  
Basal Diet ◽  
Dairy Goats ◽  
Pumpkin Seed ◽  
Seed Cake ◽  
Bulk Milk ◽  
Health Promoting ◽  
Health Quality ◽  
Hard Cheese

The addition of oilseeds and their cakes to the diets of lactating dairy goats is an alternative to supplemental feeding, which improves the lipid profile of goat cheeses. The objective of the present study was to evaluate the effect of a diet containing extruded linseed or pumpkin seed cake on the fatty acid profile of semi-hard cheese made from goat milk. The research was carried out with 28 French Alpine goats fed the following diets: 1—basal diet based on extruded soybean and soybean meal; 2—basal diet with 90 g/kg DM extruded linseed (ELS); and 3—basal diet with 160 g/kg DM pumpkin seed cake (PSC). Bulk milk from three separated milk tanks at three samplings was used for the manufacture of four traditional semi-hard cheeses from each milk tank at each sampling on the family farm. The ELS and PSC diets increased fat content in the cheese. The ELS feeding increased the proportion of C18:1 c9, C18:2 c9t11, and C18:3 n-3 in cheese and lowered C8:0, C6:0, and C16:0, while PSC resulted in the highest C18:2 n-6 proportions in the cheese. The health-promoting index was the highest in the cheese of ELS. The ELS had a contribution to higher nutritional and health quality of semi-hard traditional goat cheeses, thus representing a food with health-promoting properties.

scholarly journals Effect of Breed on the Level of the Nutritional and Health-Promoting Quality of Semimembranosus Muscle in Purebred and Crossbred Bulls

Animals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1822
Author(s):  
Paweł Solarczyk ◽  
Marcin Gołębiewski ◽  
Jan Slósarz ◽  
Monika Łukasiewicz ◽  
Tomasz Przysucha ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Semimembranosus Muscle ◽  
Holstein Friesian ◽  
Health Promoting ◽  
Health Quality ◽  
Ad Libitum ◽  
Fattening Period

Meat from commercial breed cattle are very often used to crossbreed with dairy breeds. The effect of heterosis is most evident when crossbreeds are genetically different from each other. Therefore, the aim of the study was to determine the influence of breed types on the nutritional and pro-health quality of beef. The experiment was conducted on 62 bulls from three breeds: Limousin, Polish Holstein-Friesian, and Polish Holstein-Friesian (PHF) × Limousin. During the fattening period, the animals were fed ad libitum using the same diet. Bulls were slaughtered at 21–23 months of age. The meat of PHF × Limousin hybrids was characterized by the lowest level of SFA and the highest content of n-3 PUFA fatty acids, carnosine, and α-tocopherol compared to the values obtained for the Polish Holstein-Friesian and Limousin breeds. In the case of PHF × Limousin hybrids, there was a 6% increase in n-3 PUFA, 21% in carnosine, and 66% in α-tocopherol compared to the Polish Holstein-Friesian breed. Commodity crossbreeding significantly improved the quality of beef analyzed in this study, resulting in similar or even better results than purebred cattle. This meant that beef from the hybrids with PHF was of the best nutritional and health-promoting quality.

scholarly journals ЗАГАЛЬНОСВІТОВІ ТЕНДЕНЦІЇ РОЗВИТКУ ГАЛУЗІ КОЗІВНИЦТВА ТА ОСНОВНІ ФАКТОРИ ФОРМУВАННЯ ЯКОСТІ КОЗЯЧОГО МОЛОКА

2021 ◽  
pp. 142-149
Author(s):  
О. І. Кравченко ◽  
Ю. В. Карбан ◽  
С. О. Усенко ◽  
О. О. Васильєва ◽  
В. Г. Слинько ◽  
...  
Keyword(s):  
Milk Production ◽  
Goat Milk ◽  
Dairy Goat ◽  
Steady Increase ◽  
Dry Matter Content ◽  
Dairy Goats ◽  
Global Trends ◽  
Environment Temperature ◽  
The World

The aim of our study was to research of the current state of goat milk production in Ukraine and the world and outlined the main factors, including genetic, that determine its quality and, accordingly, the quality of cheese. It has been established that the general global trends in the development of goat breeding indicate the growing role of this field in the nutrition of the population. Thus, according to the Food and Agriculture Organization of the United Nations (FAO), there is a steady increase in both the number and gross goat milk production. According to the research conducted from 2015 to 2019, the number of dairy goats in the world increased by 6.8 % – to more than 215 million heads. The stable growth of them took place in Europe (+ 30.0 %) and Africa (+ 10.3%). The largest number of dairy goats was kept in 2019 in Asia (50.8 %) and Africa (40.0 %). Gross production of goat milk in the world by 4.9 % from 2015 to 2019 increased. In Ukraine, the situation in dairy goat breeding is still significantly different from global trends – during the period under study, the number of goats decreased by 6.8 %, gross milk production decreased by 14.5 %. The analytical material has been presented as to the dependence of the chemical composition of goat milk on genotypic and paratypic factors, such as: breed, age, yean season, lactation stages, duration of dry period and pregnancy, feeding, housing conditions, influence of the environment (temperature, humidity), body weight and etc. It has been noted that European breeds of dairy goats tend to have much greater potential for milk production than the local breeds that have not undergone selection changes. At the same time, many indigenous breeds of goats have higher dry matter content in milk and are better adapted to local housing and feeding conditions, especially under climate change. The global demand on goat milk products is predicted to increase as consumers become more demanding as to the quality of animal products, which are important in the daily diet owing to the optimal content of macro- and micronutrients.

scholarly journals The effect of dietary pumpkin seed cake and extruded linseed on blood haemato-chemicals and milk quality in Alpine goats during early lactation

Mljekarstvo ◽  
2020 ◽  
Vol 71 (1) ◽  
pp. 13-24
Author(s):  
Željka Klir Šalavardić ◽  
Keyword(s):  
Fatty Acids ◽  
Beneficial Effect ◽  
Soybean Meal ◽  
Crude Protein ◽  
Milk Quality ◽  
Early Lactation ◽  
Chemical Parameters ◽  
Dairy Goats ◽  
Pumpkin Seed ◽  
Seed Cake

Due to the high content of crude protein and high concentration of unsaturated fatty acids, pumpkin seed cake (PSC) could be a good quality feedstuff for ruminants, while extruded linseed (ELS) has already shown some beneficial effect on fatty acids proportion of goat milk. Besides, lactation is the most demanding period when monitoring the metabolic condition of animal. Therefore, the aim of this study was to determine the effect of PSC and ELS replacing soybean meal in diets of dairy goats on blood haemato-chemical parameters and milk quality. A 28 lactating French Alpine dairy goats were monitored within 20 days in early lactation. Diet of each groups had a balanced content of energy and crude protein, and a slight difference in lipid content. Goats in control group (n = 9) received soybean meal and extruded soybean. In experimental groups soybean was partially replaced with ELS (n = 10) or completely with PSC (n = 9). Dietary treatments had no effect on haemato-chemical parameters, although PSC increased concentration of globulins in serum. PSC lowered linoleic acid compared to control. ELS increased proportion of α-linolenic acid, eicosapentaenoic acid, and total n-3 fatty acids in milk. Positive correlations were found between non-esterified fatty acids (NEFA) and ratio C18:1/C15:0, NEFA and ratio C17:0/C15:0, as well as β-hydroxybutyrate and ratio C17:0/C15:0. The replacement of soybean meal with PSC or partially with ELS is feasible with respect to haemato-chemical parameters of early lactating dairy goats, while ELS had much beneficial effect on fatty acids compared to PSC.

Milk processing quality of suckled/milked goats: effects of milk accumulation interval and milking regime

2016 ◽  
Vol 83 (2) ◽  
pp. 173-179 ◽  
Author(s):  
M. Högberg ◽  
K. Dahlborn ◽  
E. Hydbring-Sandberg ◽  
E. Hartmann ◽  
A. Andrén
Keyword(s):  
Animal Welfare ◽  
Milk Yield ◽  
Milk Fat ◽  
Goat Milk ◽  
High Concentration ◽  
Dairy Goats ◽  
Swedish Dairy ◽  
Processing Properties ◽  
Accumulation Interval

Milk with a high concentration of fat and casein is required for cheese production, and these components have a major impact for both quality and yield of the curd. Recent observations have shown that suckling can elevate milk fat concentration in goats and our aim was therefore to check the hypothesis that animal welfare and cheese-processing properties of goat milk could be optimised by appropriate management of suckled/milked goats. Twelve Swedish dairy goats were kept together with one kid each in 4 different mixed management-systems (milking combined with partial suckling) in a cross-over design. Two milk accumulation intervals were tested; Short = dams and kids were together for 16 h (T16) and Long = ; dams and kids were together for 8 h (T8 h). In addition, two milking regimes were used; Suckled Before Milking = S and Milked Before Suckling = M. Milk accumulation interval referred to how long dams and kids were separated. The milk yield available for processing (milk offtake), was weighed and analysed from each milking occasion and the suckled milk yield was estimated by a weigh-suckle-weigh method (WSW) in combination with observing the suckling behaviour during the free suckling periods. Milking managements, such as ‘suckling before milking (S)’, increased milk fat concentration compared to milking before suckling (M) and ‘Short accumulation treatments (T16)’ gave higher milk fat, casein concentration and individual curd yield (%) compared to the ‘Long accumulation treatment (T8)’. The total individual curd yield (g) was the same despite treatment, but the animal welfare was most likely higher in T16 where dams and kids spent more time together.

scholarly journals Como melhorar a qualidade dos serviços de saúde comunitária

2011 ◽  
Vol 1 (2) ◽  
pp. 23
Author(s):  
Marinalva Ribeiro Pardinho Durães ◽  
Luiz Faustino dos Santos Maia
Keyword(s):  
Community Health ◽  
Health Care Quality ◽  
Community Health Services ◽  
Care Quality ◽  
Theoretical Research ◽  
Calidad De Vida ◽  
Health Care Quality Improvement ◽  
Health Promoting ◽  
Health Quality

Trata-se de uma investigação sobre como melhorar a qualidade dos serviços de saúde comunitária, visando à promoção da saúde pública favorecendo qualidade de vida, promovendo estilos de vida saudáveis, dando particular importância à informação da saúde ao contexto social, econômico, político e ao desenvolvimento de novos conhecimentos sobre os determinantes da saúde na comunidade. Tem como objetivo de levar ao conhecimento do profissional de saúde uma melhoria na qualidade de saúde. Este estudo consiste em uma revisão literária onde visa contribuir e explicitar uma pesquisa teórica sobre o assunto. A incorporação da percepção dos usuários pode-se constituir em instrumento para avaliar a qualidade dos serviços públicos urbanos. No entanto a participação dos usuários necessita ser feita de forma organizada, através de métodos possam efetivamente introduzir esta informação no processo de garantia da qualidade destes serviços.Descritores: Comunidade, Saúde, Qualidade dos Serviços. How to improve quality of community health servicesAbstractIt is an investigation into how to improve the quality of community health services, aimed at promoting public health promoting quality of life by promoting healthy lifestyles, with particular emphasis on health information to the social, economic, political and development of new knowledge about the determinants of health in the community. It aims to bring to the attention of health care quality improvement in health. This study consists of a literature review which aims to contribute and make explicit a theoretical research on the subject. The incorporation of users' perception can be an instrument to assess the quality of urban public services. However the participation of users needs to be done in an organized manner, using methods to effectively introduce this information in the process of quality assurance of these services.Descriptors: Community, Health, Quality of Services. Como mejorar la calidad de los servicios de salud comunitariosResumenSe trata de una investigación sobre cómo mejorar la calidad de los servicios de salud de la comunidad, destinado a promover la salud pública para promover la calidad de vida mediante la promoción de estilos de vida saludables, con especial enfasis en la información de salud para el desarrollo social, económico, político y desarrollo de nuevos conocimientos sobre los determinantes de la salud en la comunidad. Su objetivo es llamar la atención de la mejora de la calidad de atención de salud en materia de salud. Este estudio consiste en una revisión de la literatura que tiene como objetivo contribuir y hacer explícita una investigación teórica sobre el tema. La incorporación de la opinión de los usuários puede ser un instrumento para evaluar la calidad de los servicios públicos urbanos. Sin embargo, la participación de los usuários que hay que hacer de una manera organizada, utilizando métodos para introducir eficazmente esta información en el proceso de aseguramiento de la calidad de estos servicios.Descriptores: Comunidad, Salud, Calidad de los Servicios.

Variations in Mineral/heavy metals profiling and preventive role of trichomes in Peach Fruits treated with CaC2

2020 ◽  
Vol 23 ◽  
Author(s):  
Muhammad Irfan ◽  
Safdar Abbas ◽  
Beenish Jehan Azhar ◽  
Shakeel Ahmad ◽  
Hafsa Muhammad ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Nutritional Value ◽  
Fine Powder ◽  
Calcium Carbide ◽  
Control Group ◽  
Tandem Accelerator ◽  
Health Promoting ◽  
Elemental Profiling

Background: Phytonutrients in peach fruits have health promoting antioxidants against various chronic diseases. However, there is no extensive data to show the nutritional values of Local peach cultivars after post-harvest treatments. Objective: Mainly this study was objective to determine the effect of calcium carbide on nutritional value and quality of fruits of Pakistani peach cultivars. Methods: The peach fruits were collected from three different peach orchids of KPK and the fruits were divided into 4 groups while 5th group was collected from local fruit shop. Each experimental group was treated with different concentration of calcium carbide whereas control group was not treated. The peel and pulp samples were oven dried and ground to fine powder separately. The elemental compositions were determined using Particle Induced X-ray emission and Pelletron Tandem Accelerator. Result: Sixteen elements were identified in peach fruits and the elements were Al, P, S, Cl, K, Ca, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, and Se. In peel, concentration of some elements increased or decreased after treatment with CaC2 while in pulp the conc. of nearly all detected elements was increased in treated samples. We found significantly high amount of heavy metals traces including As, Se, Co, Si, and P in peach fruits treated with CaC2. Interestingly, the presence of trichomes in peach skin prevents the transfer of these heavy metals deep into the pulp which was also verified by the elemental profiling of nectarines. Conclusion: Conclusively, the artificial ripening with CaC2 changed the nutritional value of peach fruits that has higher health risks if consume with the peel. According to our best knowledge, this is the first report that highlights the effects of CaC2 which deteriorate the nutritional value of peach fruits in Pakistan.

Oral health quality of life is associated to jaw function and depression in patients with myogenous temporomandibular dysfunction

CRANIO® ◽  
2021 ◽  
pp. 1-11
Author(s):  
Ana Izabela Sobral De Oliveira-Souza ◽  
Laís Ribeiro Do Valle Sales ◽  
Alexandra Daniele De Fontes Coutinho ◽  
Susan Armijo Olivo ◽  
Daniella Araújo de Oliveira
Keyword(s):  
Quality Of Life ◽  
Oral Health ◽  
Temporomandibular Dysfunction ◽  
Health Quality ◽  
Jaw Function ◽  
Health Quality Of Life
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