Influence of skimming of calves with skim milk substitute on physiological condition and productivity

The high demand for protein during this period of the calf's life is due to the active growth of muscle tissue, and protein is the structural material of all organs. A lack of protein in the diet of calves contributes to a delay in their growth and an excess to the expenditure of additional energy for the deamination of excess amino acids and the elimination of the corresponding decay products through the excretory system of the body. The younger the calves, the higher the protein level in their diet should be. The work aimed to establish the most effective protein norms in the composition of skim milk substitutes for calves over 65 days of age. The study of the influence of feeding skims milk substitute on calves' physiological state and productivity was carried out on four groups of bulls. All tested skim milk replacers varied in protein content but were almost the same in all nutritional parameters. The main ingredients of skim milk substitutes (ZOM 1) for calves of group I were, %: milk proteins – 70, vegetable proteins (soy + wheat) – 29, vitamin and mineral complex, probiotic culture – 1. For calves of group II (ZOM 2) used,%: milk proteins – 70, vegetable proteins (soy + wheat protein) – 29, vitamin-mineral complex – 1. protein) – 29, vitamin and mineral complex – 1. Studies have shown that skim milk substitutes in calves feeding, containing 20 and 22 % protein in the composition of KR-2 compound feed 10 % by weight, was reflected in the improvement of the morpho-biochemical design of the blood. At the same time, there is a tendency to an increase in the concentration of total protein in the blood serum by 3.1 and 3.3 % with a decrease in the amount of urea by 3.5 and 5.2 %, which made it possible to increase the average daily gain in live weight to 3.1 % while reducing costs feed and its price by 1.5 and 0.9 percent.

The role vegetable proteins to stabilize emulsion: a mini review

The critical aspect in forming emulsion is the selection of the right emulsifier. Emulsifiers are facilitating emulsion formation and promoting emulsion stability. Protein is the emulsifier that is often found in the food industry, because it has an active surface containing a mixture of hydrophilic and hydrophobic amino acids along the polypeptide chains. Protein have emulsification properties due to their amphipathic properties (having hydrophobic and hydrophilic groups) are the properties of proteins as emulsification because these proteins are able to form a layer at the oil-water interface. However, protein-stabilized emulsions are sensitive to charge changes, and proteins tend to diffuse slowly towards the interface compared to emulsifiers with smaller molecular weight. The purpose of this literature review is to determine the ability of vegetable proteins to stabilize emulsions.

Vegetable Proteins: Nutritional Value, Sustainability, and Future Perspectives

The growing world population demands more production of proteins for healthy growth and prevention of protein-energy malnutrition. The animal proteins are not sufficient to meet the requirement of daily proteins intake. Furthermore, due to limited resources of animal number, land, water, environmental impact, the demand for vegetable proteins and sustainability have been increasing tremendously. This chapter will outline the demand scenarios of vegetable proteins, nutritional aspects, and technological challenges in product development and consumer acceptance. It will summarize the potential of vegetable proteins related to health and existing diseases. The consumption of vegetable proteins, development of product, economic, sustainability, and food safety aspects will be summarized.

Utilization of Fluted Pumpkin (Telfairia occidentalis) Seed Milk for the Production of Textured Vegetable Protein

textured vegetable proteins (tofu) using two coagulants namely: lime and calcium sulphide. The textured vegetable proteins were analyzed for their proximate composition and sensory properties. Proximate composition of the texture vegetable proteins revealed a range of 13.67-15.04% moisture, 1.39-3.51% ash, 16.56-21.32% fat, 34.75-48.00% crude protein, 6.64-14.21% crude fibre and 4.34-16.22% carbohydrate. Soymilk curd coagulated with calcium sulphide had higher ash and protein contents while fluted pumpkin seed milk curd coagulated with calcium sulphide had significantly (p<0.05) higher fat and crude fibre contents. There was no significant (p<0.05) difference in the crude protein, moisture, and carbohydrate content of the textured vegetable proteins. Mean sensory scores of the curds showed a range of 4.40-6.70 for colour, 5.05-6.50 for aroma, 3.20-5.20 for taste, 3.95-6.15 for texture, 3.55-6.25 for flavour and 4.18-6.65 for overall acceptability. The sensory result showed that soybean milk coagulated with calcium sulphide was the most preferred sample for all sensory attributes. Fluted pumpkin milk coagulated with calcium sulphide also had sensory attributed comparable with the of soybean milk coagulated with calcium sulphide. Mean sensory scores of fluted pumpkin seed milk and soybean milk curds coagulated with calcium sulphide were more preferred than the samples coagulated with lime juice. The study therefore recommends the use of fluted pumpkin seed milk coagulated with calcium sulphide for the production of tofu with sensory attributes and nutrient content comparable with soybean tofu.