Effects of Supplementation with a Quebracho Tannin Product as an Alternative to Antibiotics on Growth Performance, Diarrhea, and Overall Health in Early-Weaned Piglets

This study assessed the feasibility of using a vegetable extract, MGM-P (quebracho tannin product), as an alternative to antibiotics for weaned piglets; it investigated MGM-P effects on growth performance, diarrhea, and overall health in early-weaned piglets. In total, 24 piglets were allocated to three treatment groups fed basal diets supplemented with 0, 0.2%, or 0.3% MGM-P for 20 days. The addition of 0.3% MGM-P to the diet of early-weaned piglets improved diarrhea incidence, hematological parameters, and intestinal mucosa structure. Furthermore, the addition of 0.2% or 0.3% MGM-P to the diet of early-weaned piglets did not affect their overall health. Importantly, MGM-P had no effects on average daily gain (ADG), average daily feed intake (ADFI), or feed conversion ratio (FCR). Gut morphology analysis showed that treatment with 0.3% MGM-P enhanced the jejunal villus height (p < 0.05) while reducing the ileal crypt depth (p < 0.05) and colon mucosal thickness (p < 0.05). Collectively, the findings suggested that the use of MGM-P as an alternative to dietary antibiotics could improve diarrhea incidence in early-weaned piglets without negative effects on growth performance or overall health.

Fermentation of Bovine, Non-Bovine and Vegetable Milk

Fermented milk has been developing alongside the history of human civilization. It is observed having positive effect on gastrointestinal health. It has reaches at the steps of explaining what happens in the process, despite some information is still unclear. Fermentation involves many organisms, technique, biochemical reactions, tool and apparatus as well as cultural diversity among people and regions due to differences and changes in climate. Fermented milks, using milk as the raw material from bovine and non-bovine dairy species, and in some regions, especially in Asia and Africa, they also use materials from vegetable extracts. Some progress in Fermented Milk Science, has explained the role of such fermented foods for human health. These benefits have been more and more progressing to select specific microbes, known as probiotic cultures, which combined with specific substances from vegetable extract (prebiotic) could improve lactose digestion, role anti-cancer, anti-hypercholesteremic and anti-pathogenic bacteria as well as anti-virus were discussed in this article.

Utilization of Betadine as an Indicator of the Presence of Vitamin C (Ascorbic Acid) In Fruits and Vegetables

This study aims to find out whether or not there is a content of vitamin C in tomatoes, cucumbers, chayote, spinach, lime and bilimbi by reacting with betadine containing povidone iodine 10% w/v, which is equivalent to 1% iodine. If iodine reacts with vitamin C, then the color of iodine will disappear. Each extract of fruits and vegetables is added to a glass containing aqua that has been added 25 drops of betadine with a solution color that is reddish brown. Obtained discoloration from each addition of fruit and vegetable extract: a) Cucumbers change color to solid bright yellow, b) Tomatoes change color to clear bright yellow, c) Chayote change color to white, d) Spinach changes color to dark green, e) Lime changes color to brownish orange and f) Bilimbi changes color to orange. The discoloration that occurs indicates that tomatoes, cucumbers, chayote, spinach, lime and bilimbi contain vitamin C.

PEMANFAATAN EKSTRAK NABATI UNTUK MENINGKATKAN KUALITAS HASIL PANEN TANAMAN SAWI

The study aims to determine the effect of the provision of vegetable extracts on the quality and quantity of mustard crop yields, which was carried out in Malino, Gowa Regency, with a research period of 4 months, from March to July 2009. The research was conducted in the form of experiments arranged according to a randomized design Group (RBD) with five treatments and each treatment had 4 replications, so there were 20 experimental plots.Based on the results of the study, that plants that have economic value in the field can be used as a vegetable pesticide substitute for chemical pesticides to control plant pests, so as to suppress pest populations and reduce leaf defects by applying vegetable extracts at concentrations of 4 or 6 cc/liter of water with an interval of giving once a week. Application of vegetable extract with more doses the concentration can improve the quality and quantity of mustard greens with growth and yield of higher yields which is an average of 407.5 grams in the treatment of 6 cc/liter of water (E3).

Pine Tannin Extraction from Residues of Pine Forest Exploitation

The main aim of this study is to use the vegetable extract obtained from the residues of pine forest exploitation as a source of tannins that, acting both as a tanning and retanning agent, can replace other vegetable extracts and chrome in leather tanning. The study thus proposes a bio resource more sustainable to use in tanning process that avoids the use of chemical products that are detrimental to our health and can have an impact on the biodegradable nature of the final tanned leather. Furthermore, in addition to the benefits of using a new, fully biodegradable tanning material (Biodegradability of vegetable tanned leather is poor than chrome tanned leather), this is a locally sourced product, which allows the carbon footprint to be notably reduced (Vegetable tanning contributes more carbon foot print than chrome tanning). Additionally, it should be possible to add value to forestry residues over a short period of time, which would undoubtedly contribute to improving forest management in Spain and would also be beneficial in many ways.

Butter oil with added vegetable extracts from oregano (Origanum vulgare L.) and basil (Ocimum basilium L.): development and physical, chemical and sensory characterization

The objective of this study was to develop butter oil with added oregano and basil plant extracts at different concentrations (0.2%, 0.4% and 0.6%) and to evaluate the chemical, physical and sensory characteristics. butter oil samples with plant extracts obtained good purchase intention for all treatments, with the addition of 0.2% basil vegetable extract being preferred. For the minimum quality parameters, all samples were within the allowable legislation. The humidity values ranged from 0.010 to 0.044 g 100 g-1 and acidity from 0.035 to 0.082 g 100 g-1; the peroxide index was 0 g 100 g-1 and the ether extract was 99.86 g 100 g-1. Thirty fatty acids were identified in the butter oil by gas chromatography. It was concluded that the development of butter oil with the addition of oregano and basil plant extracts had good sensory acceptance, meeting the minimum quality parameters throughout the analysed useful life.