Nutritional Enhancement of Health Beneficial Omega-3 Long-Chain Polyunsaturated Fatty Acids in the Muscle, Liver, Kidney, and Heart of Tattykeel Australian White MARGRA Lambs Fed Pellets Fortified with Omega-3 Oil in a Feedlot System

The aim of this research was to evaluate the nutritional enhancement of omega-3 long-chain polyunsaturated fatty acid (n-3 LC-PUFA) composition of edible lamb Longissimus thoracis et lumborum muscle, heart, kidney, and liver in response to dietary supplementation of lot-fed lambs with or without omega-3 oil fortified pellets. The hypothesis tested was that fortifying feedlot pellets with omega-3 oil will enhance the human health beneficial n-3 LC-PUFA composition of edible lamb muscle tissue and organs. Seventy-five Tattykeel Australian White lambs exclusive to the MARGRA brand, with an average body weight of 30 kg at six months of age, were randomly assigned to the following three dietary treatments of 25 lambs each, and lot-fed as a cohort for 47 days in a completely randomized experimental design: (1) Control grain pellets without oil plus hay; (2) Omega-3 oil fortified grain pellets plus hay; and (3) Commercial whole grain pellets plus hay. All lambs had ad libitum access to the basal hay diet and water. Post-slaughter fatty acid composition of the Longissimus thoracis et lumborum muscle, liver, kidney, and heart were determined using thee gas chromatography–mass spectrophotometry technique. Results indicated significant variations (p < 0.05) in fatty acid profiles between tissues and organs. Omega-3 oil fortified pellets significantly (p < 0.05) increased ≥C20 n-3 LC-PUFA (C20:5n-3 eicosapentaenoate, EPA + C22:5n3 docosapentaenoate, DPA + C22:6n3 docosahexanoate DHA); C18:3n-3 alpha-linolenate, ALA; C18:2 conjugated linoleic acid, CLA; total monounsaturated fatty acids, MUFA; polyunsaturated fatty acids, PUFA contents; and reduced the ratio of omega-6 to omega-3 fatty acids in all lamb organs and tissues without impacting shelf-life. The findings demonstrate that the inclusion of omega-3 oil in feedlot diets of lambs enhances the human health beneficial omega-3 long-chain polyunsaturated fatty acid profiles of edible muscle tissue and organs without compromising meat quality.

Biofortification - Associated Costs and Finding Alternatives?

Biofortification refers to the increase in the amount of essential vitamins or provitamins or minerals in crops to improve the nutritional status of the people, which is largely intended to alleviate the problem of micronutrient malnutrition. I argue that biofortification may not be an effective weapon to fight against the hidden hunger since it demonstrates limited capacity on nutritional enhancement and can negatively impact the socio-economic fabric of the society in many different ways. Finally, I suggest a couple of alternatives that might meet the challenge more efficiently than biofortified crops.

Microbial Hydrolysed Feather Protein as a Source of Amino Acids and Protein in the Diets of Animals Including Poultry

Feathers are hard waste products, mainly composed of hard β-keratin, and are produced in large quantities in commercial poultry processing plants. Therefore, their industrial utilization is important economically as well as environmentally. Feathers degradation through keratinolytic microorganisms has been considered as an important method for efficient bioconversion, nutritional enhancement and eco-friendliness. The use of crude keratinase significantly increased the amino acid digestibility of raw feathers and commercial feather meal. This enzyme increased the digestibility of commercial feather meal and could replace as much as 7% of the dietary protein for growing chicks. However, feathers are currently utilized on a limited basis as a dietary protein supplement for animal feed because feather meal production is an expensive process, requiring significant amounts of energy. This review paper explains the nutritive value of feathers which makes suitable and inexpensive animal and poultry feed.

DEGRADATION KINETICS OF ANTIOXIDANTS IN DEHYDRATED MATRIX OF INDIAN GOOSEBERRY AND GUAVA POWDER

The stability of antioxidants in any material is essential for delivering health benefits even after their additional thermal processing for their preparation itself, for example, their incorporation in biscuits, cookies, bread, breakfast cereal mixes or many other functional foods for the end product’s nutritional enhancement and value addition. In this study degradation of antioxidants were studied in Indian gooseberry and guava powder prepared by the cabinet and freeze-dried techniques at temperature 65 to 850C for 8 hours in the hot air oven. Polyphenolics, flavonoids, ascorbic acid content decreases in both the fruits as the temperature increased. Degradation of polyphenolics, flavonoids and ascorbic acid during processing, followed first-order degradation kinetics. Rate constants increased with increase in the temperature range. Activation energies calculated for cabinet dried Indian gooseberry powders were 31.04, 41.87 and 44.55 kJ/mol and 36.13, 45.23.48.65 kJ/mol while in case of guava, activation energies found to be 34.15, 74.62 and 42.78 for cabinet dried and 38.42,79.11, 52.47 for freeze-dried powder for total phenolics, flavonoids and ascorbic acid. The degradation followed first-order reaction model with the higher value of R2>0.927. The Arrhenius law was used to relate the coefficient k (drying rate constant) with the air drying temperature

Injera (An Ethnic, Traditional Staple Food of Ethiopia): A review on Traditional Practice to Scientific Developments

Injera is fermented Ethiopian ethnic traditional staple food prepared usually form teff flour [Eragrostis tef (Zucc.) Trotter]. Almost all the Ethiopians consume this food at least once in a day. Injera preparation composed of many steps, starting from grain preparation to baking; these all steps are still performing with indigenous knowledge with traditional practices. This Ethiopian national super food appreciating in many western countries due to the superior nutritional properties, especially lack of gluten and good mineral compositions (Rich of Iron). Research on injera preparation from composite flours for nutritional enhancement and sensory quality improvements were took lion share in reported scientific research. However, limited research was reported on preservation of injera by chemical ingredients and natural species, microbes involved in fermentation and spoilage. In addition, very fewer studies were reported on effect of milling quality of injera seed and role of fermentation on anti-nutritional factors degradation. However, scientific review to show the injera traditional practice and scientific research undertaken in this area is hardly found. In considering above all, this review is under taken with objective to review the traditional ethnic practice and scientific research reported on injera preparation.

HUBUNGAN PENGETAHUAN IBU BALITA TENTANG GIZI BALITA DENGAN STATUS GIZI BALITA DI RW 07 KELURAHAN DAYEUH LUHUR WILAYAH KERJA PUSKESMAS BENTENG KOTA SUKABUMI

Malnutrition affects nearly 15% of the population and mostly from developing countries. The children are the ones who often suffer malnutrition. The purpose of this study was to determine the relationship of knowledge mother of toddler nutrition with nutritional status of children under five in RW 07 Dayeuh Sublime Work Area Health Center Fort Sukabumi. This type of research is kolerasional. The study population was as much as 131 mothers and 99 samples taken maternal, Slovin calculated by the formula. Validity test showed there were 26 valid items, and reliability values obtained r =0,789. Hypothesis testing using Shomer's formula with p-value =0,026. The results showed the majority of knowledge mother included in both categories as much as 92,6%, and toddlers with good nutritional status as much as 90,9%. Based on the results of the study there is a relationship between maternal knowledge about toddler nutrition toddler with nutritional status of children. The conclusion of this study is known the better knowledge of the mother, the more toddlers with good nutritional status, and health centers are expected to improve educational programs and nutritional enhancement.

Resistant Starch from Mixed Flours (Banana, Jackfruit Seed and Job’s Tear) and The Application in Food Product

This research aimed to investigate resistant starch content and RVA property of three flours (Banana; BN, Jackfruit seed; JS and Job’s tear; JT) with pre-treatment and dried under double drum dryer. Results showed that BN had the highest resistant starch content followed by JS and JT, respectively. The seven ratios of three flour mixtures from BN:JS:JT had been formulated using the mixture design. Results showed that the mixture containing BN:JS:JT ratio of 60:30:10 had the highest resistant starch content (42.85%). Therefore, the waffle cones had been made with the flour mixture (60:30:10) using a previously developed waffle cone recipe. The developed flour mixture could be able to replace wheat flour up to 30% of total flour according to the highest overall preference score. It was found that the final waffle cone recipe contained 9.96% and 54.60% of resistant and digestible starch, respectively. In conclusion, the developed flour mixture might be alternative flour for customers to reduce carbohydrate consumption and the nutritional enhancement of high resistant starch from banana, jackfruit seed and job’s tear mixed flour in prototype food product.