Feeding of high-productive cows with protected plant fats

С целью изучения эффективности использования сухих защищённых растительных жиров, приготовленных по различным технологиям (Ultra Feed F – гидрогенизированный жир и Extra Feed F – фракционированный жир (Россия)), в кормлении высокопродуктивных молочных коров был проведён научно-хозяйственный опыт в экспериментальном хозяйстве «Клёново-Чегодаево» (Москва). В эксперименте, проведённом на трёх группах коров голштинизированной чёрно-пёстрой породы, с удоем 7000 кг молока за лактацию, по 10 голов в каждой, установлено, что повышение концентрации обменной энергии в сухом веществе рациона кормления коров с 10,7 до 11,0 МДж/кг в период с 21-го по 120-й день лактации, за счёт включения в состав рациона коров опытных групп исследуемых защищённых жиров в количестве 300 г/гол/сутки, способствовало увеличению удоя молока 4% жирности за 100 дней опыта на 9,7 и 11,0% по сравнению с контролем, а продукции молочного жира и белка — соответственно на 9,6–11,0% и 7,4–8,3%, затраты кормов, выраженные в ОЭ, снизились на 4,9–5,2%. При этом сервис-период, который составил 138,2 дней в контрольной группе, в опытных группах сократился соответственно до 121,4 и 126,5 дней. Экономические расчёты показали, что себестоимость 0,1 т молока базисной жирности у коров опытных групп снизилась на 12,1–19,6 руб., или на 0,6–0,9%, по сравнению с контролем, при одновременном получении дополнительной прибыли в обеих опытных группах в размере 2063,6–2588,3 руб. на голову. The experiment was carried out at the Research Farm “Klenovo-Chegodaevo” (Moscow). The aim was to analyze the effectiveness of dry protected plant fats in dairy cow feeding. The fats were prepared using different technologies (Ultra Feed F – hydrogenated fat and Extra Feed F – fractionated fat (Russia). The experiment included three groups of Holstein black-and-white cows producing 7000 kg of milk per lactation. Each group consisted of 10 heads. Feeding cows with 300 g of protected fats daily increased exchange energy concentration in dry matter from 10.7 to 11.0 MJ/kg from the 21st to 120th day of lactation leading to the increase of 4% milk yield by 9.7 and 11.0% as well as milk fat and protein — by 9.6–11.0% and 7.4–8.3%, respectively. Forage consumption expressed as exchange energy dropped by 4.9–5.2%. Service period decreased from 138.2 days to 121.4 and 126.5 days. Economic efficiency of 0.1 t of 4% milk reduced by 12.1–19.6 rubles, or 0.6–0.9%. Both experimental groups provided the additional profit of 2063.6–2588.3 rubles per head.

Effects of Microencapsulated Organic Acid and Their Salts on Growth Performance, Immunity, and Disease Resistance of Pacific White Shrimp Litopenaeus vannamei

A 63-day trial with Pacific white shrimp (0.33g) was conducted to assess the effects of two forms of organic acid (COMP), free acids (OA) and acid salts (OS) microencapsulated (ENCAP) with hydrogenated fat (HF), hydrogenated fat + alginate (HA), wax esters – (WE), and double coating of HA and WE (HAWE) on their growth performance, nutrient utilization, digestive enzyme, immune response and resistance to pathogenic Vibrio parahaemolyticus. A high fishmeal (FM) diet containing 200 g/kg FM and a low FM diet containing 130 g/kg FM and 120 g/kg soybean meal were formulated as positive (PC) and negative control (NC), respectively. Eight other diets were formulated supplementing NC diet with microencapsulated OA (OAHF, OAHA, OAWE, OAHAWE) and OS (OSHF, OSHA, OSWE, OSHAWE). All diets were formulated to be iso-proteic (36.9% CP) and iso-energetic (16.1 MJ/g). Total 1600 shrimps were distributed to 40 tanks (40 shrimps/tank and 4 replicates/treatment). Shrimp fed diets containing OA showed significantly lower feed intake (P = 0.017) and FCR (P = 0.012), and higher protein retention efficiency (P = 0.016) than those fed the OS diets. Among the ENCAPs, significant difference was observed in serum malondialdehyde (P = 0.026) where HF showed the lowest level (6.4 0.3 mmol/L). Significant interactions between COMP and ENCAP were observed in lipid deposition (P = 0.047), serum alkaline phosphatase and acid phosphatase (P < 0.0001), and hepatopancreatic and serum phenol oxidase (P < 0.0001). Despite no differences, the 96-h mortality in all treatment diets (45% - 56%) was significantly lower compared to the NC diets (63%) under pathogenic vibrio parahaemolyticus challenge tests. Overall score combining the parameters shows that shrimp fed the OA diets with HF microencapsulation performed better compared to those fed diets with OS and other microencapsulation materials.

MATHEMATICAL AND STATISTICAL MODEL OF CLEANING IN A HIGH-GRADIENT MAGNETIC FIELD OF HYDROGENATED FAT FROM SUSPENDED CATALYST

The introduction specifies the object of the study - hydrogenated fat subjected to purification from suspended nickel-containing catalyst in a high-gradient magnetic field. The nickel-containing catalyst, due to the presence of nickel salts in it, is paramagnetic and can be effectively extracted from hydrated fat in the magnetic field by a method of highly gradient magnetic separation. In the experiment technique the magnetic field strength was not less than 600 kA/m, the gradient not less than (20-30)∙104 kA/m2. Based on the results and their discussion, the analysis of empirical dependencies on each factor basis is carried out separately, as well as the construction of classical types of one-dimensional non-linear regression models for each of them. It is shown that the most statistically reliable are the exponential models. It was found that after purification the content of suspended nickel-containing catalyst in the hydrogenated fat has an inverse proportional dependence on the magnetic field strength, height (length) of the filtration zone and filtration rate. A two-dimensional exponential regression model of the content of the nickel-containing catalyst in the hydrogenated fat in the complex dependence on the rate and height of the filtration zone is built. Based on the experimental data at a certain height of the filtration zone and the selected filtration rate, a mathematical-statistical model of change in the concentration of nickel-containing catalyst depending on the magnetic field strength is made. Using the resulting two-dimensional exponential regression model, it is possible to predict the degree of purification of the salomas from the suspended catalyst depending on the specific tension of the magnetic field and to determine the tension of the magnetic field, at which the concentration of nickel as a result of cleaning will reach an advance value.

THE EFFECTS OF FAT TYPE IN MEAT EMULSION ON COLOUR, TEXTURE AND CONSUMER ACCEPTABILITY OF CHICKEN MEAT SAUSAGES

The aim of this research was to investigate the effects of the types of fat in fat emulsions for the production of chicken meat sausages on colour, texture and consumer acceptability. For the purpose of this research, six formulations were produced, in industrial conditions, with different percentage of chicken fat from different carcass parts that were used as total or partial replacement for hydrogenated fat. Emulsions for chicken sausages were produced with fat combinations as follows: F1 (13,67% chicken fat with skin), F2 (13,67% chicken abdominal fat), F3 (13,67% hydrogenated fat), F4 (6,84% chicken fat with skin + 6,84% chicken abdominal fat), F5 (6,84% chicken fat with skin + 6,84% hydrogenated skin, and F6 (6,84% chicken abdominal fat + 6,84% hydrogenated fat). These products were stored for 90 days at the temperatures of 4 oC and 8 oC. The anlyses of colour, texture and consumer acceptance were conducted every 15 days during 90-day storage.

Nutrition Food Labeling in the Saudi Market between Compliance and Relaxing Policy

Background: With increased demand for prepackaged food, the nutrient content of those products has increased especially fat, sugar, and sodium. We aimed to assess the compliance of nutritional labeling and to analyze the stated nutritional components as presented on prepackaged food products in Saudi market. Methods: A total of 1153 foods were randomly sampled from fourteen stores. Nutritional information was taken from nutrient declarations present on food labels and assessed through a comparison of mean levels and assess compliance with Saudi Food and Drug Authority regulations. Results: Overall, of the total number of products surveyed, 88% displayed nutritional facts, while 12% did not. Of the total products that had nutritional facts, only 38% met SFDA requirements while 97% disclosed the four key nutritional elements (energy, carbohydrate, protein and fat). In total, almost one third of the products had a high fat content, 40% were high in sugar and 20% were high in Sodium. We found also, 20% listed hydrogenated fat in their ingredient information, 90% of which was fully hydrogenated, while 10% was partially hydrogenated. Conclusion: There was a high percentage of products that displayed nutritional facts, but only a small percentage complied with SFDA's recent regulations. Food reformulation could have an extraordinary potential to overcome the increase in nutrition-related chronic disease in Saudi Arabia, and the information acquired from this paper provides an overview of thinking about the food supply as a major source needed for a national intervention.

Does the current Scope of nutrition labelling provided in the Saudi markets cope with the increasing trend of chronic disease?

Background: With increased demand for prepackaged food, the nutrient content of those products has increased especially fat, sugar, and sodium. We aimed to assess the compliance of nutritional labeling and to analyze the stated nutritional components as presented on prepackaged food products in Saudi market. Methods: A total of 1153 foods were randomly sampled from fourteen stores. Nutritional information was taken from nutrient declarations present on food labels and assessed through a comparison of mean levels and assess compliance with Saudi Food and Drug Authority regulations. Results: Overall, of the total number of products surveyed, 88% displayed nutritional facts, while 12% did not. Of the total products that had nutritional facts, only 38% met SFDA requirements while 97% disclosed the four key nutritional elements (energy, carbohydrate, protein and fat). In total, almost one third of the products had a high fat content, 40% were high in sugar and 20% were high in Sodium. We found also, 20% listed hydrogenated fat in their ingredient information, 90% of which was fully hydrogenated, while 10% was partially hydrogenated. Conclusion: There was a high percentage of products that displayed nutritional facts, but only a small percentage complied with SFDA's recent regulations. Food reformulation could have an extraordinary potential to overcome the increase in nutrition-related chronic disease in Saudi Arabia, and the information acquired from this paper provides an overview of thinking about the food supply as a major source needed for a national intervention.