The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product

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Seher SERIN

2016-01-01

Full Text Available Abstract Pogaca is a traditional high-fat bakery product in Turkey. This study was conducted to evaluate the effect of fat replacement in pogaca formulation by various amounts (5, 10 and 15 g on 100 g wheat flour basis of inulin, polydextrose and maltodextrin on the properties of dough and quality of pogaca. Dough stickiness values were increased by increasing the amount of fat replacer at the all fat reduction levels (20, 30 and 40% studied. Extensibility and resistance to extension values of dough were also significantly changed due to the fat replacement. Sensory analysis of pogaca showed that the formulations prepared by maltodextrin and polydextrose generally received higher scores than the formulation prepared by inulin. Overall, it was observed that up to 30% of the fat can be replaced in pogaca formulation without any decrease in the physical, textural and sensory quality of pogaca.

The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product

Directory of Open Access Journals (Sweden)

Seher SERIN

Full Text Available Abstract Pogaca is a traditional high-fat bakery product in Turkey. This study was conducted to evaluate the effect of fat replacement in pogaca formulation by various amounts (5, 10 and 15 g on 100 g wheat flour basis of inulin, polydextrose and maltodextrin on the properties of dough and quality of pogaca. Dough stickiness values were increased by increasing the amount of fat replacer at the all fat reduction levels (20, 30 and 40% studied. Extensibility and resistance to extension values of dough were also significantly changed due to the fat replacement. Sensory analysis of pogaca showed that the formulations prepared by maltodextrin and polydextrose generally received higher scores than the formulation prepared by inulin. Overall, it was observed that up to 30% of the fat can be replaced in pogaca formulation without any decrease in the physical, textural and sensory quality of pogaca.

Dairy products and plasma cholesterol levels

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Lena Ohlsson

2010-08-01

Full Text Available Cholesterol synthesized in the body or ingested is an essential lipid component for human survival from our earliest life. Newborns ingest about 3–4 times the amount per body weight through mother's milk compared to the dietary intake of adults. A birth level of 1.7 mmol/L plasma total cholesterol will increase to 4–4.5 mmol/L during the nursing period and continue to increase from adulthood around 40% throughout life. Coronary artery disease and other metabolic disorders are strongly associated with low-density lipoprotein (LDL and high-density lipoprotein (HDL cholesterol as well as triacylglycerol concentration. Milk fat contains a broad range of fatty acids and some have a negative impact on the cholesterol rich lipoproteins. The saturated fatty acids (SFAs, such as palmitic acid (C16:0, myristic acid (C14:0, and lauric acid (C12:0, increase total plasma cholesterol, especially LDL, and constitute 11.3 g/L of bovine milk, which is 44.8% of total fatty acid in milk fat. Replacement of dairy SFA and trans-fatty acids with polyunsaturated fatty acids decreases plasma cholesterol, especially LDL cholesterol, and is associated with a reduced risk of cardiovascular disease. Available data shows different effects on lipoproteins for different dairy products and there is uncertainty as to the impact a reasonable intake amount of dairy items has on cardiovascular risk. The aim of this review is to elucidate the effect of milk components and dairy products on total cholesterol, LDL, HDL, and the LDL/HDL quotients. Based on eight recent randomized controlled trials of parallel or cross-over design and recent reviews it can be concluded that replacement of saturated fat mainly (but not exclusively derived from high-fat dairy products with low-fat dairy products lowers LDL/HDL cholesterol and total/HDL cholesterol ratios. Whey, dairy fractions enriched in polar lipids, and techniques such as fermentation, or fortification of cows feeding can be used

Studies on the replacement policies in dairy cattle

NARCIS (Netherlands)

Arendonk, van J.A.M.

1985-01-01

In The Netherlands dairy farmers replace on average 25-30% of their cows each year. The decision to replace instead of to keep a cow is based mainly on economic considerations rather than because a cow is no longer able to produce.

The investigations described in this thesis were

Consumption of low-fat dairy products and energy and protein intake in cancer patients at risk of malnutrition.

Science.gov (United States)

Vidal-Casariego, Alfonso; Pintor-de la Maza, Begoña; Calleja-Fernández, Alicia; Villar-Taibo, Rocío; Cano-Rodríguez, Isidoro; Ballesteros-Pomar, María D

2015-01-01

Current nutritional guidelines encourage the reduction of fat intake from animal sources like dairy products. The aim was to determine whether the consumption of low-fat dairy is related to poorer dietary intake and nutritional status in cancer patients at risk of malnutrition. This cross-sectional included patients with solid or hematological malignancies at risk of malnutrition. Nutritional status was studied using Subjective Global Assessment, anthropometry, and grip strength. Dietary intake was evaluated with a 24-h recall and dairy consumption with a structured questionnaire. Seventy-four patients were recruited; 71.6% males of 64.8 yr, most with gastrointestinal malignancies. Only 37.8% consumed whole milk, and 61.4% consumed whole yogurt. Reasons for consumption of low-fat dairies were healthy diet (58.0%), hypercholesterolemia (20.0%), and digestive intolerance (10.0%). There were similar rates of malnutrition according the type of dairy (whole 60.9% vs. low-fat 66.7%, P = 0.640). Low-fat dairies were related to a reduction in energy (whole 1980.1 kcal vs. low-fat 1480.9, P = 0.007) and protein intake (whole 86.0 g vs. low-fat 63.0 g, P = 0.030).

Food sources of fat may clarify the inconsistent role of dietary fat intake for incidence of type 2 diabetes.

Science.gov (United States)

Ericson, Ulrika; Hellstrand, Sophie; Brunkwall, Louise; Schulz, Christina-Alexandra; Sonestedt, Emily; Wallström, Peter; Gullberg, Bo; Wirfält, Elisabet; Orho-Melander, Marju

2015-05-01

Dietary fats could affect glucose metabolism and obesity development and, thereby, may have a crucial role in the cause of type 2 diabetes (T2D). Studies indicated that replacing saturated with unsaturated fats might be favorable, and plant foods might be a better choice than animal foods. Nevertheless, epidemiologic studies suggested that dairy foods are protective. We hypothesized that, by examining dietary fat and its food sources classified according to fat type and fat content, some clarification regarding the role of dietary fat in T2D incidence could be provided. A total of 26,930 individuals (61% women), aged 45-74 y, from the Malmö Diet and Cancer cohort were included in the study. Dietary data were collected by using a modified diet-history method. During 14 y of follow-up, 2860 incident T2D cases were identified. Total intake of high-fat dairy products (regular-fat alternatives) was inversely associated with incident T2D (HR for highest compared with lowest quintiles: 0.77; 95% CI: 0.68, 0.87; P-trend fat fermented milk (P-trend fat dairy products was associated with increased risk, but this association disappeared when low- and high-fat dairy were mutually adjusted (P-trend = 0.18). Intakes of both high-fat meat (P-trend = 0.04) and low-fat meat (P-trend fat content and T2D (P-trend = 0.24), but intakes of saturated fatty acids with 4-10 carbons, lauric acid (12:0), and myristic acid (14:0) were associated with decreased risk (P-trend fat dairy products suggests that dairy fat partly could have contributed to previously observed protective associations between dairy intake and T2D. Meat intake was associated with increased risk independently of the fat content. © 2015 American Society for Nutrition.

Studies on preparation of medium fat liquid dairy whitener from buffalo milk employing ultrafiltration process.

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Khatkar, Sunil Kumar; Gupta, Vijay Kumar; Khatkar, Anju Boora

2014-09-01

A study was conducted to develop good quality medium fat liquid dairy whitener from buffalo milk employing ultrafiltration (UF) process. The buffalo skim milk was UF concentrated to 4.05 to 4.18 (23.63 ± 0.30 % TS) fold and standardized to 10 % fat (on Dry Matter Basis) (i.e. formulation) and homogenized at 175.76 kg/cm(2). The addition of 0.4 % mixture of monosodium and disodium phosphate (2:1 w/w) improved the heat stability of homogenized formulation to an optimum of 66 min. The bland flavour of homogenized formulation with added 0.4 % mixture of monosodium phosphate and disodium phosphate (2:1 w/w) and 18 % sugar (on DMB) (i.e. medium fat liquid dairy whitener) was improved significantly (P coffee was significantly (P market dairy whitener samples. At 2 % solids level, standardized medium fat liquid dairy whitener in tea/coffee fetched significantly (P market sample at 3 % solids level. There could be clear 33 % solids quantity saving in case of developed product compared to market dairy whitener sample.

Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil

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Bolumar Tomas

2015-09-01

Full Text Available The present paper describes the modification of the lipid fraction of dry-cured fermented sausage through fat reduction (35% and fat replacement of animal fat with olive oil (up to 10%. High pressure processing (HPP treated meat was employed as a novel fat replacer to reduce the fat content and as a new strategy to enable a stable incorporation of olive oil in dry-cured fermented sausages. Chemical (proximate composition and fatty acid profile, physical (water retention, structure formation and colour and sensorial (appearance, texture and flavour properties were evaluated. It is concluded that 35% of fat reduction is possible without reduction of consumer acceptability. Moreover, the addition of HPP-treated meat as a fat replacer resulted in good mimic of the fat particles together with good physical and sensory properties. Therefore, it resulted in an effective and clean alternative (no added-additives for fat reduction. However, the incorporation of olive oil either by direct addition (4.3% oil or within a HPP-created protein network (10% oil resulted in unacceptable products since the oil was not properly retained inside the sausage matrix. Further studies are needed to find processing strategies that permit a stable incorporation of liquid plant oils to dry-cured fermented sausage for the development of healthier and more sustainable dry-cured fermented meat products.

Partial replacement of corn grain by hydrogenated oil in grazing dairy cows in early lactation.

Science.gov (United States)

Salado, E E; Gagliostro, G A; Becu-Villalobos, D; Lacau-Mengido, I

2004-05-01

Thirty-six grazing dairy cows were used to determine milk production and composition, and dry matter and energy intake when corn grain was partially replaced by hydrogenated oil in the concentrate. Four additional cows, each fitted with a ruminal cannula, were used in a crossover design to evaluate effects of supplemental fat on rumen environment and pasture digestion. All cows grazed mixed pastures with an herbage allowance of 30 kg dry matter/cow per day. The control group was fed a concentrate containing corn grain (4.49 kg dry matter/cow per day) and fishmeal (0.37 kg dry matter/cow per day), whereas the other group (fat) received a concentrate containing corn grain (2.87 kg dry matter/cow per day), fishmeal (0.37 kg dry matter/cow per day) and fat (0.7 kg dry matter/cow per day). The fat was obtained by hydrogenation of vegetable oils (melting point 58 to 60 degrees C, 30.3% C16:0, 34.9% C18:0, 21.8% C18:1, 3.3% C18:2). Supplemental fat increased milk production (control = 23.7 vs. fat = 25.0 kg/cow per day), fat-corrected milk (control = 22.5 vs. fat = 24.5 kg/cow per day), milk fat content (control = 3.64% vs. fat = 3.86%) and yields of milk fat (control = 0.86 vs. fat = 0.97 kg/cow per day) and protein (control = 0.74 vs. fat = 0.78 kg/cow per day). Milk percentages of protein, lactose, casein, cholesterol, and urea nitrogen were not affected. Pasture DMI and total DMI of pasture and concentrate and estimated energy intake were unchanged. No differences in loss of body weight or body condition score were detected. Plasma concentrations of nonesterified fatty acids, somatotropin, insulin, and insulin-like growth factor were not affected by supplemental fat. Concentrations of plasma triglyceride and total cholesterol were increased by supplemented fat, and no changes in plasma glucose and urea nitrogen were observed. The acetate-to-propionate ratio was higher in rumen fluid of cows that consumed fat (fat = 3.39 vs. control = 3.27). In situ pasture NDF

Evaluation of energy status of dairy cows using milk fat, protein and urea concentrations

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Kirovski Danijela

2011-11-01

Full Text Available Energy status of dairy cows may be estimated using results for concentrations of fat, protein and urea (MUN in milk samples obtained from bulk tank or individual cows. Using individual cow milk samples is recommended on dairy farms in our geografical region due to the unhomogenity of cows in the herds in respect to their genetic potential for milk production. Depression of milk fat occurs as a consequence of heat stress, underfeeding of peripartal cows, overfeeding concentrate with reduced ration fiber levels or overfeeding with dietary fat. High milk fat content is usually combined with severe negative energy balance. Nutrition and feeding practices have great impact on milk protein level. A deficiency of crude protein in the ration may depress protein in milk. Feeding excessive dietary protein does not significantly increase milk protein. MUN analyses point out potential problems in feeding program on dairy farm. High MUN values may reflect excessive dietary crude protein and/or low rumen degradable non fiber carbohydrates intake. Also, MUN levels is impacted by heat stress since its value is increased during the summer season. Low MUNs indicate a possible dietary protein deficiency. Additionally, low MUNs concentration may indicate excess in dietary nonstructural carbohydrates. On the bases on the interrelationships between protein and urea concentrations, as well as protein and fat concentrations in individual milk sample, estimation of energy balance of dairy cows may be done more accurately.

Consumption of Yogurt, Low-Fat Milk, and Other Low-Fat Dairy Products Is Associated with Lower Risk of Metabolic Syndrome Incidence in an Elderly Mediterranean Population.

Science.gov (United States)

Babio, Nancy; Becerra-Tomás, Nerea; Martínez-González, Miguel Ángel; Corella, Dolores; Estruch, Ramon; Ros, Emilio; Sayón-Orea, Carmen; Fitó, Montserrat; Serra-Majem, Lluís; Arós, Fernando; Lamuela-Raventós, Rosa M; Lapetra, José; Gómez-Gracia, Enrique; Fiol, Miguel; Díaz-López, Andrés; Sorlí, José V; Martínez, J Alfredo; Salas-Salvadó, Jordi

2015-10-01

The association between consumption of dairy products and the risk of developing metabolic syndrome (MetS) is unclear. The purpose of this study was to evaluate the associations between consumption of dairy products (total and different subtypes) and incident MetS in a Mediterranean population at high cardiovascular disease risk. We prospectively analyzed 1868 men and women (55-80 y old) without MetS at baseline, recruited from different PREDIMED (Prevención con Dieta Mediterránea) centers between October 2003 and June 2009 and followed up until December 2010. MetS was defined according to updated, harmonized criteria. At baseline and yearly thereafter, we determined anthropometric variables, dietary habits by a 137-item validated food-frequency questionnaire, and blood biochemistry. Multivariable-adjusted HRs of MetS or its components were estimated for each of the 2 upper tertiles (vs. the lowest one) of mean consumption of dairy products during the follow-up. During a median follow-up of 3.2 y, we documented 930 incident MetS cases. In the multivariable-adjusted model, HRs (95% CIs) of MetS for the comparison of extreme tertiles of dairy product consumption were 0.72 (0.61, 0.86) for low-fat dairy, 0.73 (0.62, 0.86) for low-fat yogurt, 0.78 (0.66, 0.92) for whole-fat yogurt, and 0.80 (0.67, 0.95) for low-fat milk. The respective HR for cheese was 1.31 (1.10, 1.56). Higher consumption of low-fat dairy products, yogurt (total, low-fat, and whole-fat yogurt) and low-fat milk was associated with a reduced risk of MetS in individuals at high cardiovascular disease risk from a Mediterranean population. Conversely, higher consumption of cheese was related to a higher risk of MetS. This trial was registered at controlled-trials.com as ISRCTN35739639. © 2015 American Society for Nutrition.

Effect of calcium from dairy and dietary supplements on faecal fat excretion: a meta-analysis of randomized controlled trials

DEFF Research Database (Denmark)

Christensen, R.; Lorenzen, Janne Kunchel; Svith, Carina Roholm

2009-01-01

Observational studies have found that dietary calcium intake is inversely related to body weight and body fat mass. One explanatory mechanism is that dietary calcium increases faecal fat excretion. To examine the effect of calcium from dietary supplements or dairy products on quantitative faecal...... fat excretion, we performed a systematic review with meta-analysis. We included randomized, controlled trials of calcium (supplements or dairy) in healthy subjects, where faecal fat excretion was measured. Meta-analyses used random-effects models with changes in faecal fat excreted expressed...

Production of Fungal Biomass for Feed, Fatty Acids, and Glycerol by Aspergillus oryzae from Fat-Rich Dairy Substrates

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Amir Mahboubi

2017-09-01

Full Text Available Dairy waste is a complex mixture of nutrients requiring an integrated strategy for valorization into various products. The present work adds insights into the conversion of fat-rich dairy products into biomass, glycerol, and fatty acids via submerged cultivation with edible filamentous fungi. The pH influenced fat degradation, where Aspergillus oryzae lipase was more active at neutral than acidic pH (17 g/L vs. 0.5 g/L of released glycerol; the same trend was found during cultivation in crème fraiche (12 g/L vs. 1.7 g/L of released glycerol. In addition to glycerol, as a result of fat degradation, up to 3.6 and 4.5 g/L of myristic and palmitic acid, respectively, were released during A. oryzae growth in cream. The fungus was also able to grow in media containing 16 g/L of lactic acid, a common contaminant of dairy waste, being beneficial to naturally increase the initial acidic pH and trigger fat degradation. Considering that lactose consumption is suppressed in fat-rich media, a two-stage cultivation for conversion of dairy waste is also proposed in this work. Such an approach would provide biomass for possibly feed or human consumption, fatty acids, and an effluent of low organic matter tackling environmental and social problems associated with the dairy sector.

Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology.

Science.gov (United States)

Pintor, Aurora; Severiano-Pérez, Patricia; Totosaus, Alfonso

2014-10-01

The use of new ingredients like inulin for fat replacement is of wide application in the food industry. The aim of the present work was to reduce the fat content on ice cream formulations. It was possible to reduce up to 25% of butyric and vegetable fats with 3% of inulin, with good textural and sensory characteristics of the final product. The substitution of fat with inulin increased the ice cream mix viscosity, improved air incorporation, and produced ice cream with soft and homogeneous textures. Color characteristics were not affected by the replacement. Hedonic sensory analysis showed that optimized fat-reduced inulin ice cream was not perceived different to commercial vanilla ice cream. © The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

Optimal replacement policies for dairy cows based on daily yield measurements

DEFF Research Database (Denmark)

Nielsen, Lars Relund; Jørgensen, Erik; Kristensen, Anders Ringgaard

2010-01-01

describes the first step of developing an MDP model that can be integrated into a modern herd management system. A hierarchical MDP was formulated for the dairy cow replacement problem with stage lengths of 1 d. It can be used to assist the farmer in replacement decisions on a daily basis and is based...

Feasibility of recommending certain replacement or alternative fats.

Science.gov (United States)

Skeaff, C M

2009-05-01

Expert groups and public health authorities recommend that trans-fatty acid (TFA) intakes from industrially produced partially hydrogenated vegetable oils (PHVOs) should be less than 1% of total energy intake. The starting point for any regulatory or nonregulatory response to this recommendation is to assess the extent of the problem by determining where in the food supply TFAs are found and the amounts consumed in the population. Unfortunately, this is a particularly difficult task using traditional methods of dietary assessment inasmuch as food composition databases with TFA data are either nonexistent or incomplete in most countries. Current evidence on estimates of intake suggests there is high variability in TFA intakes and their food sources between countries. The ubiquitous presence of PHVOs in the global food supply in bakery products, deep-fried foods, snack foods, confectionery products and table spreads attests to their commercial value and convenience. However, their common use is more the result of historical convenience from an industry infrastructure developed over 50 years based on efficient, cost-effective hydrogenation of vegetable oils rather than any inherent sensory or physical superiority of the hydrogenated fats over purpose-made zero-trans fats and oils. Current global supply of appropriate zero-trans replacement fats high in cis-unsaturated fatty acids is insufficient to meet the demand if all PHVOs in the food supply were replaced. Regulatory action needs to be coordinated with supply to maximize the opportunity for health gains by replacing partially hydrogenated fats with purpose-ready zero-trans vegetable oils low in saturates and high in cis-unsaturates rather than animal fats and tropical oils high in saturated fatty acids.

The effect of replacing lactose by starch on protein and fat digestion in milk-fed veal calves.

Science.gov (United States)

Pluschke, A M; Gilbert, M S; Williams, B A; van den Borne, J J G C; Schols, H A; Gerrits, W J J

2016-08-01

Replacing dairy components from milk replacer (MR) with vegetable products has been previously associated with decreased protein and fat digestibility in milk-fed calves resulting in lower live weight gain. In this experiment, the major carbohydrate source in MR, lactose, was partly replaced with gelatinized corn starch (GCS) to determine the effect on protein and fat digestibility in milk-fed calves. In total, 16 male Holstein-Friesian calves received either MR with lactose as the carbohydrate source (control) or 18% GCS at the expense of lactose. In the adaptation period, calves were exposed to an increasing dose of GCS for 14 weeks. The indigestible marker cobalt ethylenediaminetetraacetic acid was incorporated into the MR for calculating apparent nutrient digestibility, whereas a pulse dose of chromium (Cr) chloride was fed with the last MR meal 4 h before slaughter as an indicator of passage rates. The calves were anesthetized and exsanguinated at 30 weeks of age. The small intestine was divided in three; small intestine 1 and 2 (SI1 and SI2, respectively) and the terminal ileum (last ~100 cm of small intestine) and samples of digesta were collected. Small intestinal digesta was analysed for α-amylase, lipase and trypsin activity. Digestibility of protein was determined for SI1, SI2, ileum and total tract, whereas digestibility of fat was determined for SI1, SI2 and total tract. Apparent protein digestibility in the small intestine did not differ between treatments but was higher in control calves at total tract level. Apparent crude fat digestibility tended to be increased in SI1 and SI2 for GCS calves, but no difference was found at total tract level. Activity of α-amylase in SI2 and lipase in both SI1 and SI2 was higher in GCS calves. Activity of trypsin tended to be higher in control calves and was higher in SI1 compared with SI2. A lower recovery of Cr in SI2 and a higher recovery of Cr in the large intestine suggest an increased rate of passage for GCS

Insulin-dependent glucose metabolism in dairy cows with variable fat mobilization around calving.

Science.gov (United States)

Weber, C; Schäff, C T; Kautzsch, U; Börner, S; Erdmann, S; Görs, S; Röntgen, M; Sauerwein, H; Bruckmaier, R M; Metges, C C; Kuhla, B; Hammon, H M

2016-08-01

Dairy cows undergo significant metabolic and endocrine changes during the transition from pregnancy to lactation, and impaired insulin action influences nutrient partitioning toward the fetus and the mammary gland. Because impaired insulin action during transition is thought to be related to elevated body condition and body fat mobilization, we hypothesized that over-conditioned cows with excessive body fat mobilization around calving may have impaired insulin metabolism compared with cows with low fat mobilization. Nineteen dairy cows were grouped according to their average concentration of total liver fat (LFC) after calving in low [LLFC; LFC 24.4% total fat/DM; n=10) fat-mobilizing cows. Blood samples were taken from wk 7 antepartum (ap) to wk 5 postpartum (pp) to determine plasma concentrations of glucose, insulin, glucagon, and adiponectin. We applied euglycemic-hyperinsulinemic (EGHIC) and hyperglycemic clamps (HGC) in wk 5 ap and wk 3 pp to measure insulin responsiveness in peripheral tissue and pancreatic insulin secretion during the transition period. Before and during the pp EGHIC, [(13)C6] glucose was infused to determine the rate of glucose appearance (GlucRa) and glucose oxidation (GOx). Body condition, back fat thickness, and energy-corrected milk were greater, but energy balance was lower in HLFC than in LLFC. Plasma concentrations of glucose, insulin, glucagon, and adiponectin decreased at calving, and this was followed by an immediate increase of glucagon and adiponectin after calving. Insulin concentrations ap were higher in HLFC than in LLFC cows, but the EGHIC indicated no differences in peripheral insulin responsiveness among cows ap and pp. However, GlucRa and GOx:GlucRa during the pp EGHIC were greater in HLFC than in LLFC cows. During HGC, pancreatic insulin secretion was lower, but the glucose infusion rate was higher pp than ap in both groups. Plasma concentrations of nonesterified fatty acids decreased during HGC and EGHIC, but in both

INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS

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Dragan Vasilev

2017-01-01

Full Text Available Fat reduction in meat products is demanded by consumers concerninghealth issues but represents a serious challenge for meat industry as fatty tissue plays an important role for the products properties. Because of that, a special attention is paid to the substances that could replace fatty tissue in meat products. Inulin represents a non digestible fructooligosaccharide that on the one hand represents a good prebiotic substance and from the other hand posses such technological propeties that make it a good fat replacer. In  aqueous systems inulin forms a gel having a structure similar to fats, it has neutral taste and smell and have no impact on the aroma of meat products. Inulin could be added to meat products in form of powder as well as a water suspension. Low fat fermented sausages with good sensory quality could be produced with the addition of inulin as a fat replacer, and such products have abit lower pH- and aw-value and contain a higher number of lactic acid bacteria then conventional products. In heat treated sausages, inulin improves water holding capacity and stability of the low fat meat batter, which reduces cooking loss and shows no adverse effect on the sensory properties of the low fat product. But, there are also certain limitations because it should be paid attention to the degree of polymerization as well as the amount of inulin added the product. Otherwise, on the one hand there could be some adverse effectson sensory properties of the product and from the other hand an excessive amount of inulin could lead to digestive problems by consumers.

Fatty acid analysis of Iranian junk food, dairy, and bakery products: Special attention to trans-fats

OpenAIRE

Nazari, Bahar; Asgary, Sedigheh; Azadbakht, Leila

2012-01-01

Background: Low attention to dairy product consumptions and high intake of junk foods and bakery products might be related to high prevalence of chronic diseases because of their fat content and fatty acid composition. Objective: In this study we investigated the kind and amount of fatty acid content in Iranian junk foods, dairy, and bakery products Materials and Methods: Some common brands of Iranian′s junk foods, dairy, and bakery products were chosen randomly from different supermarkets in...

Substantial replacement of lactose with fat in a high-lactose milk replacer diet increases liver fat accumulation but does not affect insulin sensitivity in veal calves.

Science.gov (United States)

Pantophlet, A J; Gerrits, W J J; Vonk, R J; van den Borne, J J G C

2016-12-01

In veal calves, the major portion of digestible energy intake originates from milk replacer (MR), with lactose and fat contributing approximately 45 and 35%, respectively. In veal calves older than 4 mo, prolonged high intakes of MR may lead to problems with glucose homeostasis and insulin sensitivity, ultimately resulting in sustained insulin resistance, hepatic steatosis, and impaired animal performance. The contribution of each of the dietary energy sources (lactose and fat) to deteriorated glucose homeostasis and insulin resistance is currently unknown. Therefore, an experiment was designed to compare the effects of a high-lactose and a high-fat MR on glucose homeostasis and insulin sensitivity in veal calves. Sixteen male Holstein-Friesian calves (120±2.8kg of BW) were assigned to either a high-lactose (HL) or a high-fat (HF) MR for 13 consecutive weeks. After at least 7 wk of adaptation, whole-body insulin sensitivity and insulin secretion were assessed by euglycemic-hyperinsulinemic and hyperglycemic clamps, respectively. Postprandial blood samples were collected to assess glucose, insulin, and triglyceride responses to feeding, and 24-h urine was collected to quantify urinary glucose excretion. At the end of the trial, liver and muscle biopsies were taken to assess triglyceride contents in these tissues. Long-term exposure of calves to HF or HL MR did not affect whole-body insulin sensitivity (averaging 4.2±0.5×10 -2 [(mg/kg∙min)/(μU/mL)]) and insulin secretion. Responses to feeding were greater for plasma glucose and tended to be greater for plasma insulin in HL calves than in HF calves. Urinary glucose excretion was substantially higher in HL calves (75±13g/d) than in HF calves (21±6g/d). Muscle triglyceride content was not affected by treatment and averaged 4.5±0.6g/kg, but liver triglyceride content was higher in HF calves (16.4±0.9g/kg) than in HL calves (11.2±0.7g/kg), indicating increased hepatic fat accumulation. We conclude that

Pre- and postpartum effects of starch and fat in dairy cows: A review

African Journals Online (AJOL)

Alain Useni

2018-01-30

Jan 30, 2018 ... dietary starch and/or fat to diets of dairy cows following parturition increased milk yield. .... lameness, mastitis, and endometritis) (Duffield et al., 2009; Ospina .... feedstuffs in the diet to prevent and/or treat NEB-related disorders ...

The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of lowfat cake.

Science.gov (United States)

Khalil, A H

1998-01-01

Physical and sensory characteristics of cakes prepared with either the carbohydrate-based fat replacers N-Flate, Paselli MD 10 and Litesse (0, 25, 50 and 75% of fat weight) or fat replacers plus emulsifier (mono- and diglycerides; 0 and 3% of flour weight) were studied. Specific gravity of the batter was significantly (p Cakes prepared with fat replacers at the 25 and 50% levels had higher volumes, specific volume and standing heights than those of the control. Cakes prepared with fat replacers at the 25, 50 and 75% levels were more compressible than the control. Cakes prepared with Paselli MD 10 had the highest volumes, specific volume, standing heights and compressibilities. Incorporation of emulsifier with fat replacers improved cake volumes, standing heights and compressibilities. Cakes prepared with fat replacers exhibited higher crust and crumb color values compared to the control. Cakes prepared with 25 or 50% fat replacers had higher mean scores for flavor, softness and eating quality than the control. Incorporation of emulsifier with fat replacers did not affect the crust color, crumb color and flavor, but significantly (p < or = 0.05) improved softness and eating quality.

Levels and sources of fat in the U.S. food supply.

Science.gov (United States)

Raper, N R; Marston, R M

1986-01-01

The amount of fat in the U.S. food supply increased one-third between 1909-13 and 1984, from 124 grams to 166 grams per capita per day. Also, the proportion of food energy provided by fat increased from 32 to 43 percent. The gain in fat in the food supply was due to an increase in fat from vegetable sources. The share of fat from vegetable sources increased from 17 to 42 percent between 1909-13 and 1984. Although animal fats provided the largest share of fat, their proportionate contribution declined from 83 to 58 percent between 1909-13 and 1984. Three food groups--fats and oils; meat, poultry, and fish; and dairy products--provided about 90 percent of the fat in the food supply throughout the past 75 years. However, the shares of fat provided by these groups changed. The share from the fats and oils group increased from 37 to 44 percent between 1909-13 and 1984, while the share from the meat, poultry, and fish group declined from 37 to 34 percent, and the share from the dairy products group declined from 15 to 12 percent. Fat from the fats and oils group increased 59 percent between 1909-13 and 1984. Most of the gain in fat from this group was due to increased use of edible oils. Margarine replaced much of the butter and shortening replaced much of the lard as sources of fat. Fat from the meat, poultry, and fish group increased 24 percent between 1909-13 and 1984. Pork accounted for the largest proportion of fat from this group and beef ranked second. The share of fat from poultry, although much smaller than either pork or beef, almost tripled. Fat from dairy products was about the same in 1984 as in 1909-13. Cheese was the leading source of fat from dairy products by 1984. Until recent years, whole milk was the leading source, although its share declined substantially after the late 1950's. Despite their low fat content, the share of fat from skim and lowfat milks increased as use increased, particularly in the past 25 years. The proportion of fat provided by

Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations.

Science.gov (United States)

Majzoobi, Mahsa; Mohammadi, Mahshid; Mesbahi, Gholamreza; Farahnaky, Asgar

2018-02-20

Cake is a popular food around the world, however, it is considered as unhealthy due to its high fat and sucrose content. To satisfy customers' demand for a low fat and sucrose cake, in this research both sucrose and fat content of the cake were reduced by using rebaudioside A (Reb A; as a natural sucrose replacer) and inulin (as a natural fat replacer) at 0%, 25%, 50%, 75%, and 100%. The water content of different formulation was adjusted to obtain a constant batter viscosity similar to the control (3,757 cP). By reducing sucrose and fat content up to 50%, water activity increased and the cakes became more asymmetrical. However, other physical properties including baking weight loss, height, volume, crust color, and texture were similar to those of the control. Higher levels of replacement (75% and 100%) resulted in remarkable loss of different quality attributes. These samples showed higher water activity and baking loss, lower volume, harder texture, darker color, and highly asymmetrical shape. Thus, successful reduction of both fat and sucrose in cakes is possible by using inulin and Reb A at replacement levels no more than 50%. Customers' demand for healthy and yet tasty and high-quality foods is increasing around the world. Therefore, finding applicable and safe methods to produce such products is of great interest in the food manufacturing to satisfy customers. Health conscious customers avoid consumption of cakes because it contains high sucrose and fat content. Many studies have been performed to reduce either fat or sucrose content, while a few studies are available to show the reduction of both fat and sucrose in the same product. This study indicates the results of an applicable method to reduce fat and sucrose content of cakes simultaneously. Using rebaudioside A (as a natural sucrose replacer) and inulin (as a natural fat replacer) up to 50% of sucrose and fat content of cakes were reduced and the resulting cake had very similar physical properties to

Body fat and dairy product intake in lactase persistent and non-persistent children and adolescents.

Science.gov (United States)

Almon, Ricardo; Patterson, Emma; Nilsson, Torbjörn K; Engfeldt, Peter; Sjöström, Michael

2010-06-16

Lactase non-persistent (LNP) individuals may be lactose intolerant and therefore on a more restricted diet concerning milk and milk products compared to lactase persistent (LP) individuals. This may have an impact on body fat mass. This study examines if LP and LNP children and adolescents, defined by genotyping for the LCT-13910 C > T polymorphism, differ from each other with regard to milk and milk product intake, and measures of body fat mass. Children (n=298, mean age 9.6 years) and adolescents (n=386, mean age 15.6 years), belonging to the Swedish part of the European Youth Heart Study, were genotyped for the LCT-13910 C > T polymorphism. Dietary intakes of reduced and full-fat dairy varieties were determined. LNP (CC genotype) subjects consumed less milk, soured milk and yoghurt compared to LP (CT/TT genotype) subjects (pproducts than LP children and adolescents (p=0.009 for children and p=0.001 for adolescents). We conclude that LP is linked to an overall higher milk and dairy intake, but is not linked to higher body fat mass in children and adolescents.

Postprandial glycaemic and insulinaemic responses in adults after consumption of dairy desserts and pound cakes containing short-chain fructo-oligosaccharides used to replace sugars.

Science.gov (United States)

Lecerf, J M; Clerc, E; Jaruga, A; Wagner, A; Respondek, F

2015-01-01

The present studies aimed to evaluate the glycaemic and insulinaemic responses, in healthy adults, to short-chain fructo-oligosaccharides (scFOS) from sucrose used to replace sugars in foods. Two study populations aged 18-50 years were recruited and they consumed dairy desserts or pound cakes containing either standard sugar content or scFOS to replace 30 % of the sugar content. For each study, the two products were tested once under a double-blind and cross-over design with at least 7 d between the two tests. Glucose and insulin were measured using standard methods in blood samples collected with a venous catheter for 120 min during a kinetic test. For the dairy desserts, replacing 30 % of the sugars with scFOS significantly reduced postprandial glycaemic (AUC0-120 min; P = 0·020) and insulinaemic (AUC0-120 min; P = 0·003) responses. For the pound cakes, the glycaemic response was not altered (AUC0-120 min; P =  0·322) while the insulinaemic response tended to be lower (AUC0-120 min; P = 0·067). This study showed that scFOS can be used to replace sugars with the benefit of lowering the postprandial glycaemic response without increasing the insulinaemic response. The effect might be modulated by other parameters (e.g. fat content) of the food matrices.

The effect of paternal bull on milk fat composition of dairy cows of different breeds

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Katarína Kirchnerová

2015-05-01

Full Text Available Intake of milk fat in human nutrition is important because of unsaturated and especially essential fatty acids (FAs, linoleic and α-linolenic acid, and conjugated linoleic acid (CLA, which is found only in meat and milk of ruminants. The objective of our study was to investigate the effect of paternal bulls on fatty acids composition in milk fat of dairy cows of different breeds. The milk samples were taken in total from 299 dairy cows from 11 dairy farms. In experiment Holstein (H, n = 105, Red Holstein (R, n = 120 and Pinzgau (P, n = 74 breeds originated from different bulls were used. Individual milk samples were analyzed for fatty acids in milk fat using gas chromatography (apparatus GC Varian 3800, Techtron, USA, using FID detector in capillary column Omegawax 530; 30 m. In the chromatography records there were identified 54 fatty acids inclusive of particular isomers. Their relative proportions were expressed in percent's (%. Among the studied breeds, the highest content of conjugated linoleic acid (CLA - 0.67%, essential FAs (EFA - 2.98%, monounsaturated FAs (MUFA - 25.84% and the lowest atherogenic index (AI - 3.10 was at breed P. Within this breed there was high variability and daughters of bull COS1 achieved significant above-average values of CLA content 1.07%, EFA 3.71%, MUFA 29.93% and under breed average AI = 2.40. The group of daughters of NOB3 was significant lower in CLA, 0.50% as compared with an average of P breed. . From the breed H bull MTY2 showed significantly higher value of 0.62% CLA, EFA 3.42%, 34.29% MUFA and lower value of AI, 1.9 as compared to H breed average. Statistically significantly lower levels of CLA 0.29% and 21.46% MUFA and higher AI 3.72 in milk fat of his daughters, bull STY3 may be considered as potential worser of these properties. At the breed R bull MOR506 showed in compar to the breed average significantly higher value of the EFA 3.80% and also the higher content of CLA 0.50% and MUFA 25

Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger.

Science.gov (United States)

Selani, Miriam M; Shirado, Giovanna A N; Margiotta, Gregório B; Saldaña, Erick; Spada, Fernanda P; Piedade, Sonia M S; Contreras-Castillo, Carmen J; Canniatti-Brazaca, Solange G

2016-02-01

Pineapple byproduct and canola oil were evaluated as fat replacers on physicochemical and sensory characteristics of low-fat burgers. Five treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple byproduct (PA), canola oil (CO), pineapple byproduct and canola oil (PC). Higher water and fat retention and lower cooking loss and diameter reduction were found in burgers with byproduct addition. In raw burgers, byproduct incorporation reduced L*, a*, and C* values, but these alterations were masked after cooking, leading to products similar to CN. Low-fat treatments were harder, chewier, and more cohesive than full-fat burgers. However, in Warner Bratzler shear measurements, PA and PC were as tender as CN. In QDA, no difference was found between CN and PC. Pineapple byproducts along with canola oil are promising fat replacers in beef burgers. In order to increase the feasibility of use of pineapple byproduct in the meat industry, alternative processes of byproduct preparation should be evaluated in future studies. Copyright © 2015 Elsevier Ltd. All rights reserved.

Non-uniform muscle fat replacement along the proximodistal axis in Duchenne muscular dystrophy.

Science.gov (United States)

Hooijmans, M T; Niks, E H; Burakiewicz, J; Anastasopoulos, C; van den Berg, S I; van Zwet, E; Webb, A G; Verschuuren, J J G M; Kan, H E

2017-05-01

The progressive replacement of muscle tissue by fat in Duchenne muscular dystrophy (DMD) has been studied using quantitative MRI between, but not within, individual muscles. We studied fat replacement along the proximodistal muscle axis using the Dixon technique on a 3T MR scanner in 22 DMD patients and 12 healthy controls. Mean fat fractions per muscle per slice for seven lower and upper leg muscles were compared between and within groups assuming a parabolic distribution. Average fat fraction for a small central slice stack and a large coverage slice stack were compared to the value when the stack was shifted one slice (15 mm) up or down. Higher fat fractions were observed in distal and proximal muscle segments compared to the muscle belly in all muscles of the DMD subjects (p muscle end regions are exposed to higher mechanical strain, which points towards mechanical disruption of the sarcolemma as one of the key factors in the pathophysiology. Overall, this non-uniformity in fat replacement needs to be taken into account to prevent sample bias when applying quantitative MRI as biomarker in clinical trials for DMD. Copyright © 2017 Elsevier B.V. All rights reserved.

Mangaba (Hancornia speciosa Gomez ice cream prepared with fat replacers and sugar substitutes Sorvete de mangaba (Hancornia speciosa Gomez preparado com substitutos de gordura e açúcar

Directory of Open Access Journals (Sweden)

Grazielle Gebrim Santos

2012-09-01

Full Text Available The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream formulations were tested with the following fat replacers: Selecta Light, Litesse, and Dairy Lo and the following sugar substitutes: Lactitol and Splenda. All formulations were subjected to physical, chemical, and microbiological analyses and evaluated by acceptability tests. In the sensory analysis, it was observed a larger acceptance of the formulations containing Selecta Light (SL and the combination of Litesse, Lactiol, and Splenda (LLS. The largest reduction in total energetic value (50% was observed in the formulation LLS. The use of fat and/or sugar substitutes caused a reduction in the air incorporation (overrun and affected viscosity. The highest melting speed was observed in the formulation with Dairy-Lo, Lactitol, and Splenda. All formulations showed good levels of global acceptability and appearance. The substitution of shortening for fat replacers caused a reduction in air incorporation and changes in ice-cream viscosity. The low-fat mangaba ice-cream elaborated with Selecta Light was the best formulation in terms of viscosity and air incorporation when compared with the control. It also showed a good level of acceptability and low fat content.O efeito da substituição de gordura vegetal hidrogenada e sacarose nas propriedades físicas, químicas e aceitabilidade de sorvete com mangaba foi avaliado. As formulações de sorvete foram testadas com os substitutos de gordura: Selecta Light, Litesse e Dairy-Lo e os substitutos de sacarose: Lactitol e Splenda. As formulações foram submetidas às análises físicas, químicas, microbiológicas e teste de aceitação. Verificou-se no teste sensorial uma maior aceitação das formulações elaboradas com Selecta Light (SL e combinação de Litesse, Lactitol e Splenda (LLS. A maior redução do valor energético (50% foi observada na

Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low-fat Iranian White cheese.

Science.gov (United States)

Jooyandeh, Hossein; Goudarzi, Mostafa; Rostamabadi, Hadis; Hojjati, Mohammad

2017-05-01

The effect of Persian and almond gums (0, 0.1 and 0.2% (w/w)) as fat replacers and milk fat (0.4, 0.9, and 1.4% (w/w)) on physicochemical and rheological characteristics and microstructure of low-fat Iranian White cheese was studied. Persian and almond gums both effectively increased moisture-to-protein (M:P) ratio of low-fat cheese samples which in turn led to a significant reduction in the hardness parameters fracture stress and Young's and storage (G') moduli ( p  Persian gum was more pronounced ( p  Persian gum and 0.12% almond gum would result in a low-fat cheese with textural properties similar to its full-fat counterpart. Scanning electron microscopy revealed that the fat replacers produced full-fat-like structure in the low-fat Iranian White cheese, when incorporated at the optimum levels.

Stability Emulsion and Sensory Characteristics Low Fat Mayonnaise Using Kefir as Emulsifier Replacer

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Herly Evanuarini

2017-03-01

Full Text Available Mayonnaise is a kind of semi solid oil in water (o/w emulsion which containing pasteurized egg yolk as an emulsifier. The consumers have demanded that the use of egg yolk be reduced. Kefir was used to develop a low fat mayonnaise as emulsifier replacer to egg yolk. The objective of this research was to observe the emulsion stability, sensory characteristics of low fat mayonnaise prepare during kefir as emulsifier replacer. The research method was using experimental design. The result showed that formulation of low fat mayonnaise by using Rice bran oil 40%, kefir 20% produces the optimal low fat mayonnaise in emulsion stability and accepted by the panelist.

Fat Replacement of Paraspinal Muscles with Aging in Healthy Adults

DEFF Research Database (Denmark)

Dahlqvist, Julia R; Vissing, Christoffer R; Hedermann, Gitte

2017-01-01

also tested for association with sex, body mass index (BMI), physical activity, and lower back pain. RESULTS: Both paraspinal and leg fat fractions correlated directly with age (P ages, fat fraction was higher in paraspinal than leg muscles. The age-related increase in fat fraction...... was associated with lumbar paraspinal fat fraction (P activity or lower back pain. CONCLUSION: The paraspinal muscles were more susceptible to age-related changes than leg muscles. Further, men had......PURPOSE: The aims of this study were to investigate the age-related changes in fatty replacement and cross-sectional area (CSA) of cervical, thoracic, and lumbar paraspinal muscles versus leg muscles in healthy adults and to test for association between muscle fat fraction and lifestyle factors...

The optimal number of heifer calves to be reared as dairy replacements

NARCIS (Netherlands)

Mohd Nor, N.; Steeneveld, W.; Mourits, M.C.M.; Hogeveen, H.

2015-01-01

Dairy farmers often keep almost all their newborn heifer calves despite the high cost of rearing. By rearing all heifer calves, farmers have more security and retain flexibility to cope with the uncertainty in the availability of replacement heifers in time. This uncertainty is due to mortality or

The optimal number of heifer calves to be reared as dairy replacements

NARCIS (Netherlands)

Mohd Nor, N; Steeneveld, W|info:eu-repo/dai/nl/304833169; Mourits, M C M; Hogeveen, H|info:eu-repo/dai/nl/126322864

Dairy farmers often keep almost all their newborn heifer calves despite the high cost of rearing. By rearing all heifer calves, farmers have more security and retain flexibility to cope with the uncertainty in the availability of replacement heifers in time. This uncertainty is due to mortality or

Dairy Foods and Dairy Protein Consumption Is Inversely Related to Markers of Adiposity in Obese Men and Women

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Karen J. Murphy

2013-11-01

Full Text Available A number of intervention studies have reported that the prevalence of obesity may be in part inversely related to dairy food consumption while others report no association. We sought to examine relationships between energy, protein and calcium consumption from dairy foods (milk, yoghurt, cheese, dairy spreads, ice-cream and adiposity including body mass index (BMI, waist (WC and hip circumference (HC, and direct measures of body composition using dual energy X-ray absorptiometry (% body fat and abdominal fat in an opportunistic sample of 720 overweight/obese Australian men and women. Mean (SD age, weight and BMI of the population were 51 ± 10 year, 94 ± 18 kg and 32.4 ± 5.7 kg/m2, respectively. Reduced fat milk was the most commonly consumed dairy product (235 ± 200 g/day, followed by whole milk (63 ± 128 g/day and yoghurt (53 ± 66 g/day. Overall dairy food consumption (g/day was inversely associated with BMI, % body fat and WC (all p < 0.05. Dairy protein and dairy calcium (g/day were both inversely associated with all adiposity measures (all p < 0.05. Yoghurt consumption (g/day was inversely associated with % body fat, abdominal fat, WC and HC (all p < 0.05, while reduced fat milk consumption was inversely associated with BMI, WC, HC and % body fat (all p < 0.05. Within a sample of obese adults, consumption of dairy products, dairy protein, and calcium was associated with more favourable body composition.

Dairy Foods and Dairy Protein Consumption Is Inversely Related to Markers of Adiposity in Obese Men and Women

Science.gov (United States)

Murphy, Karen J.; Crichton, Georgina E.; Dyer, Kathryn A.; Coates, Alison M.; Pettman, Tahna L.; Milte, Catherine; Thorp, Alicia A.; Berry, Narelle M.; Buckley, Jonathan D.; Noakes, Manny; Howe, Peter R. C.

2013-01-01

A number of intervention studies have reported that the prevalence of obesity may be in part inversely related to dairy food consumption while others report no association. We sought to examine relationships between energy, protein and calcium consumption from dairy foods (milk, yoghurt, cheese, dairy spreads, ice-cream) and adiposity including body mass index (BMI), waist (WC) and hip circumference (HC), and direct measures of body composition using dual energy X-ray absorptiometry (% body fat and abdominal fat) in an opportunistic sample of 720 overweight/obese Australian men and women. Mean (SD) age, weight and BMI of the population were 51 ± 10 year, 94 ± 18 kg and 32.4 ± 5.7 kg/m2, respectively. Reduced fat milk was the most commonly consumed dairy product (235 ± 200 g/day), followed by whole milk (63 ± 128 g/day) and yoghurt (53 ± 66 g/day). Overall dairy food consumption (g/day) was inversely associated with BMI, % body fat and WC (all p < 0.05). Dairy protein and dairy calcium (g/day) were both inversely associated with all adiposity measures (all p < 0.05). Yoghurt consumption (g/day) was inversely associated with % body fat, abdominal fat, WC and HC (all p < 0.05), while reduced fat milk consumption was inversely associated with BMI, WC, HC and % body fat (all p < 0.05). Within a sample of obese adults, consumption of dairy products, dairy protein, and calcium was associated with more favourable body composition. PMID:24264228

Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties.

Science.gov (United States)

Rodríguez-García, Julia; Puig, Ana; Salvador, Ana; Hernando, Isabel

2012-02-01

The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P cake structure development during baking. Cryo-SEM micrographs of cake crumbs showed a continuous matrix with embedded starch granules and coated with oil; when fat replacement levels increased, starch granules appeared as detached structures. Cakes with fat replacement up to 70% had a high crumb air cell values; they were softer and rated as acceptable by an untrained sensory panel (n = 51). So, the reformulation of a standard sponge cake recipe to obtain a new product with additional health benefits and accepted by consumers is achieved. Practical Application:  In this study, fat is replaced by inulin in cakes, which is a fiber mainly obtained from chicory roots. Sponge cake formulations with reductions in fat content up to 70% are achieved. These high-quality products can be labeled as "reduced in fat" according to U.S. FDA (2009) and EU regulations (European-Union 2006). © 2012 Institute of Food Technologists®

Replacing wheat with canola meal and maize grain in the diet of lactating dairy cows: Feed intake, milk production and cow condition responses.

Science.gov (United States)

McDonnell, Ruairi P; Staines, Martin vH

2017-08-01

This research paper describes the effect of partially replacing wheat with maize grain and canola meal on milk production and body condition changes in early lactation Holstein-Friesian dairy cows consuming a grass silage-based diet over an 83-d period. Two groups of 39 cows were stratified for age, parity, historical milk yield and days in milk (DIM), and offered one of two treatment diets. The first treatment (CON) reflected a typical diet used by Western Australian dairy producers in summer and comprised (kg DM/cow per d); 8 kg of annual ryegrass silage, 6 kg of crushed wheat (provided once daily in a mixed ration), 3·6 kg of crushed lupins (provided in the milking parlour in two daily portions) and ad libitum lucerne haylage. The second treatment diet (COMP) was identical except the 6 kg of crushed wheat was replaced by 6 kg of a more complex concentrate mix (27% crushed wheat, 34% maize grain and 37% canola meal). Lucerne haylage was provided independently in the paddock to all cows, and no pasture was available throughout the experiment. The COMP group had a greater mean overall daily intake (22·5 vs 20·4 kg DM/cow) and a higher energy corrected milk (ECM) yield (29·2 vs 27·1 kg/cow; P = 0·047) than the CON cows. The difference in overall intake was caused by a higher daily intake of lucerne haylage in COMP cows (4·5 vs 2·3 kg DM/cow). The CON group had a higher concentration of milk fat (42·1 vs 39·3 g/kg; P = 0·029) than COMP cows. Milk protein yield was greater in COMP cows (P < 0·021); however, milk fat yield was unaffected by treatment. It is concluded that partially replacing wheat with canola meal and maize grain in a grass silage-based diet increases voluntary DMI of conserved forage and consequently yields of ECM and milk protein.

Body fat and dairy product intake in lactase persistent and non-persistent children and adolescents

Directory of Open Access Journals (Sweden)

Ricardo Almon

2010-06-01

Full Text Available Background : Lactase non-persistent (LNP individuals may be lactose intolerant and therefore on a more restricted diet concerning milk and milk products compared to lactase persistent (LP individuals. This may have an impact on body fat mass. Objective : This study examines if LP and LNP children and adolescents, defined by genotyping for the LCT-13910 C > T polymorphism, differ from each other with regard to milk and milk product intake, and measures of body fat mass. Design : Children (n=298, mean age 9.6 years and adolescents (n=386, mean age 15.6 years, belonging to the Swedish part of the European Youth Heart Study, were genotyped for the LCT-13910 C > T polymorphism. Dietary intakes of reduced and full-fat dairy varieties were determined. Results : LNP (CC genotype subjects consumed less milk, soured milk and yoghurt compared to LP (CT/TT genotype subjects (p<0.001. Subsequent partitioning for age group attenuated this observation (p=0.002 for children and p=0.023 in adolescents. Six subjects were reported by parents to be ‘lactose intolerant’, none of whom were LNP. LNP children and adolescents consumed significantly less reduced fat milk and milk products than LP children and adolescents (p=0.009 for children and p = 0.001 for adolescents. Conclusions : We conclude that LP is linked to an overall higher milk and dairy intake, but is not linked to higher body fat mass in children and adolescents.

Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream

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Hua Zhang

2018-04-01

Full Text Available Pectin had been recovered from canning wastewater produced by chemical treatment of segment membrane during preparation of canned citrus in our previous research. The purpose of this study was to characterize the extracted pectin from canning wastewater, and to evaluate its application as a fat alternative to replace fat in ice cream. The monosaccharide composition and rheological properties of the pectin were determined. The influences of fat reduction and pectin addition on the physicochemical, rheological and sensory properties of low-fat ice cream were determined. The rheological results showed that pectin solutions were typical pseudoplastic fluids. The addition of pectin in ice cream can cause an increase in viscosity, overrun, and hardness, and a decrease in meltdown of the ice cream. When 0.72% pectin (w/w is incorporated into ice cream, a prototype product of ice cream with 45% lower fat content compared to the control was made. Results indicated that their qualities such as appearance, flavor, and taste were not significantly different. The low-fat ice cream had higher smoothness scores and lower mouth-coating scores. Hence, pectin extracted from citrus canning wastewater can be potentially used as fat replacer in ice cream, which benefits both the environment and the food industry.

Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream.

Science.gov (United States)

Zhang, Hua; Chen, Jianle; Li, Junhui; Wei, Chaoyang; Ye, Xingqian; Shi, John; Chen, Shiguo

2018-04-17

Pectin had been recovered from canning wastewater produced by chemical treatment of segment membrane during preparation of canned citrus in our previous research. The purpose of this study was to characterize the extracted pectin from canning wastewater, and to evaluate its application as a fat alternative to replace fat in ice cream. The monosaccharide composition and rheological properties of the pectin were determined. The influences of fat reduction and pectin addition on the physicochemical, rheological and sensory properties of low-fat ice cream were determined. The rheological results showed that pectin solutions were typical pseudoplastic fluids. The addition of pectin in ice cream can cause an increase in viscosity, overrun, and hardness, and a decrease in meltdown of the ice cream. When 0.72% pectin ( w / w ) is incorporated into ice cream, a prototype product of ice cream with 45% lower fat content compared to the control was made. Results indicated that their qualities such as appearance, flavor, and taste were not significantly different. The low-fat ice cream had higher smoothness scores and lower mouth-coating scores. Hence, pectin extracted from citrus canning wastewater can be potentially used as fat replacer in ice cream, which benefits both the environment and the food industry.

Dairy-Rich Diets Augment Fat Loss on an Energy-Restricted Diet: A Multicenter Trial

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Michael B. Zemel

2009-09-01

Full Text Available A 12-week randomized controlled multi-center clinical trial was conducted in 106 overweight and obese adults. Diets were designed to produce a 2,093 kJ/day energy deficit with either low calcium (LC; ~600 mg/day, high calcium (HC; ~1,400 mg/day, or high dairy (HD; three dairy servings, diet totaling ~1,400 mg/day. Ninety-three subjects completed the trial, and 68 met all a priori weekly compliance criteria. Both HC and HD contained comparable levels of calcium, but HC was only ~30% as effective as HD in suppressing 1,25-(OH2D and exerted no significant effects on weight loss or body composition compared to LC. In the group that met compliance criteria, HD resulted in ~two-fold augmentation of fat loss compared to LC and HC (HD: -4.43 ± 0.53 kg; LC: -2.69 ± 0.0.53 kg; HC: -2.23 ± 0.73kg, p < 0.025; assessment of all completers and an intent-to-treat analysis produced similar trends. HD augmentated central (trunk fat loss (HD: -2.38 ± 0.30 kg; HC: -1.42 ± 0.30 kg; LC: -1.36 ± 0.42 kg, p < 0.05 and waist circumference (HD: -7.65 ± 0.75 cm; LC: -4.92 ± 0.74 cm; LC: -4.95 ± 1.05 cm, p < 0.025. Similar effects were noted among all subjects completing the study and in an intent-to-treat analysis. These data indicate that dairy-rich diets augment weight loss by targeting the fat compartment during energy restriction.

Cerebral fat embolism after bilateral total knee replacement arthroplasty -A case report-

OpenAIRE

Chang, Ri-Na; Kim, Jong-Hak; Lee, Heeseung; Baik, Hee-Jung; Chung, Rack Kyung; Kim, Chi Hyo; Hwang, Tae-Hu

2010-01-01

Fat embolism syndrome is a rare and potentially lethal complication most commonly seen in long bone fractures and intramedullary manipulation. The clinical triad of fat embolism syndrome consists of mental confusion, respiratory distress, and petechiae. This study reports a case of cerebral fat embolism syndrome following elective bilateral total knee replacement. After an uneventful anesthesia and initial recovery, the patient developed neurologic symptoms nine hours postoperatively.

Effect of plane of milk replacer intake and age on glucose and insulin kinetics and abomasal emptying in female Holstein Friesian dairy calves fed twice daily.

Science.gov (United States)

MacPherson, J A R; Berends, H; Leal, L N; Cant, J P; Martín-Tereso, J; Steele, M A

2016-10-01

The objective of this study was to investigate how preweaning plane of milk replacer intake and age can affect insulin and glucose kinetics as well as abomasal emptying rate in dairy calves fed twice a day. A total of 12 female Holstein Friesian calves were blocked by cow parity, paired by colostrum origin, and were randomly assigned to a high plane of milk replacer intake (8 L/d, 1.2kg of milk replacer/d; n=6) or a low plane of nutrition (4 L/d, 0.6kg of milk replacer/d; n=6). All calves received 4 L of colostrum over 2 meals (1 and 6h after birth) and were then directly transferred to their assigned feeding plans until they were stepped-down from milk by 50% during wk 7 and weaned on wk 8. Milk replacer (24% crude protein, 18% crude fat) was fed at 150g/L twice daily (0700 and 1700h) and all calves had ad libitum access to pelleted calf starter, chopped wheat straw, and water. Jugular catheters were placed in all calves at 4, 7, and 10wk of age. Then, postprandial response to plasma glucose, insulin, and acetaminophen (supplied with the meal) were determined to measure abomasal emptying. The next day, a glucose tolerance test was conducted by infusing glucose via the jugular catheter. At 4 and 7wk of age, the rate constant (%/h) for abomasal emptying of the meal was lower in high calves (0.21±0.02 in wk 4; 0.27±0.02 in wk 7) compared with low (0.34±0.02 in wk 4; 0.47±0.02 in wk 7). The postprandial plasma insulin area under the curve over 420min was greater in high calves (18,443±7,329; low=5,834±739 µU/mL) compared with low. We found no differences in glucose tolerance test kinetics between the high and low dairy calves at 4, 7, or 10wk of age. The findings from this study suggest that feeding dairy calves an elevated plane of nutrition in 2 meals of milk replacer per day does not decrease insulin sensitivity. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Short communication: Partial replacement of ground corn with algae meal in a dairy cow diet: Milk yield and composition, nutrient digestibility, and metabolic profile.

Science.gov (United States)

da Silva, G G; Ferreira de Jesus, E; Takiya, C S; Del Valle, T A; da Silva, T H; Vendramini, T H A; Yu, Esther J; Rennó, F P

2016-11-01

This study was undertaken to evaluate the effects of partially replacing dietary ground corn with a microalgae meal from Prototheca moriformis (composed of deoiled microalgae and soyhulls) on milk yield and composition, nutrient intake, total-tract apparent digestibility, and blood profile of lactating dairy cows. Twenty multiparous Holstein cows (57.7±49.4d in milk, 25.3±5.3 of milk yield, and 590±71kg of live weight at the start of experiment, mean ± standard deviation) were used in a cross-over design experiment, with 21-d periods. Diets were no microalgae meal (CON) or 91.8g/kg of microalgae meal partially replacing dietary ground corn (ALG). Cows showed similar milk yield and composition. The 3.5% fat-corrected milk production was 30.2±1.34kg/d for CON and 31.1±1.42kg/d for ALG. Despite cows having similar dry matter intake, ALG increased neutral detergent fiber and ether extract intake. In addition, cows fed ALG exhibited higher ether extract digestibility. No differences were detected in glucose, urea, amino-aspartate transferase, and gamma-glutamyl transferase blood concentrations. Feeding ALG increased the total cholesterol and high-density lipoprotein in blood compared with CON. The microalgae meal may partially replace ground corn in diets of lactating cows without impairing the animal's performance. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Efficacy Study of Metho-Chelated Organic Minerals preparation Feeding on Milk Production and Fat Percentage in dairy cows

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Somkuwar A.P.1

2011-02-01

Full Text Available The objective of the study was to compare the effect of feeding different mineral based formulation on dairy cow production performance, namely milk yield and fat percentage. The trial was conducted with dairy cows across various stages of lactation (Early, Mid and Late stage with 30 cows per stage. The experimental treatments included: Bestmin Gold (Metho-chelated organic minerals, given 30 gms per day, Inorganic mineral preparation (Inorg. Mineral, @ 50 gms/day/ cow and control. The study lasted from 0 to 40 days. Milk yield and fat percentage of cows were measured individually on Days 0, 5, 10, 15, 20, 25, 30 and 40. The Bestmin Gold treated group (Metho-chelated organic minerals improved the milk yield, net gain in milk and the milk fat percentage of animals across the various stages of lactation as compared to in control and inorganic mineral treated group of animals. [Veterinary World 2011; 4(1.000: 19-21

Dairy Attenuates Weight Gain to a Similar Extent as Exercise in Rats Fed a High-Fat, High-Sugar Diet.

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Trottier, Sarah K; MacPherson, Rebecca E K; Knuth, Carly M; Townsend, Logan K; Peppler, Willem T; Mikhaeil, John S; Leveille, Cam F; LeBlanc, Paul J; Shearer, Jane; Reimer, Raylene A; Wright, David C

2017-10-01

To compare the individual and combined effects of dairy and endurance exercise training in reducing weight gain and adiposity in a rodent model of diet-induced obesity. An 8-week feeding intervention of a high-fat, high-sugar diet was used to induce obesity in male Sprague-Dawley rats. Rats were then assigned to one of four groups for 6 weeks: (1) casein sedentary (casein-S), (2) casein exercise (casein-E), (3) dairy sedentary (dairy-S), and (4) dairy exercise (dairy-E). Rats were exercise trained by treadmill running 5 d/wk. Dairy-E prevented weight gain to a greater extent than either dairy or exercise alone. Adipose tissue and liver mass were reduced to a similar extent in dairy-S, casein-E, and dairy-E groups. Differences in weight gain were not explained by food intake or total energy expenditure. The total amount of lipid excreted was greater in the dairy-S compared to casein-S and dairy-E groups. This study provides evidence that dairy limits weight gain to a similar extent as exercise training and the combined effects are greater than either intervention alone. While exercise training reduces weight gain through increases in energy expenditure, dairy appears to increase lipid excretion in the feces. © 2017 The Obesity Society.

Dietary fats and prevention of type 2 diabetes.

Science.gov (United States)

Risérus, Ulf; Willett, Walter C; Hu, Frank B

2009-01-01

Although type 2 diabetes is determined primarily by lifestyle and genes, dietary composition may affect both its development and complications. Dietary fat is of particular interest because fatty acids influence glucose metabolism by altering cell membrane function, enzyme activity, insulin signaling, and gene expression. This paper focuses on the prevention of type 2 diabetes and summarizes the epidemiologic literature on associations between types of dietary fat and diabetes risk. It also summarizes controlled feeding studies on the effects of dietary fats on metabolic mediators, such as insulin resistance. Taken together, the evidence suggests that replacing saturated fats and trans fatty acids with unsaturated (polyunsaturated and/or monounsaturated) fats has beneficial effects on insulin sensitivity and is likely to reduce risk of type 2 diabetes. Among polyunsaturated fats, linoleic acid from the n-6 series improves insulin sensitivity. On the other hand, long-chain n-3 fatty acids do not appear to improve insulin sensitivity or glucose metabolism. In dietary practice, foods rich in vegetable oils, including non-hydrogenated margarines, nuts, and seeds, should replace foods rich in saturated fats from meats and fat-rich dairy products. Consumption of partially hydrogenated fats should be minimized. Additional controlled, long-term studies are needed to improve our knowledge on the optimal proportion of different types of fats to prevent diabetes.

The effect of partial replacement of corn silage on rumen degradability, milk production and composition in lactating primiparous dairy cows

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Hakan Biricik

2010-01-01

Full Text Available The objective of this experiment was to evaluate the effects of partial replacement of corn silage with long alfalfa hay and/or coarse chopped wheat straw on neutral detergent fibre (NDF rumen degradability, milk yield and composition in late lactating dairy cows fed diets with 50% forage on dry matter basis. Twelve late lactating Holstein primiparous cows including four cows equipped with a rumen cannula, averaging 210 ± 20 d in milk and weighing 575 ± 50 kg were randomly assigned in a 4x4 Latin square design. During each of four 21-d periods, cows were fed 4 total mixed diets that were varied in the forage sources: 1 50% corn silage (CS, 2 35% corn silage + 15% wheat straw (CSW, 3 35% corn silage + 15% alfalfa hay (CSA, 4 25% corn silage + 10% wheat straw + 15% alfalfa hay (CSWA. The production of milk averaged 18.55, 20.41 and 20.06 kg/d for unadjusted milk production, 4% fat corrected milk and solid corrected milk, respectively, and was not affected by treatments. Likewise, milk composition or production of milk components was not affected by diets and averaged 4.69% fat, 3.66% protein, 4.51% lactose, 866 g/d fat, 665 g/d protein, 824 g/d lactose. Treatments had no effect on in situ NDF soluble, degradable and potential degradability of all diets, whereas the effective degradability (ED of NDF was greater for cows fed CS diet than for cows fed CSW, CSA and CSWA diets (P<0.05. These values suggested that the partial replacement of corn silage with alfalfa hay and/or wheat straw has no unfavourable effect on the productive parameters.

Pasture v. standard dairy cream in high-fat diet-fed mice: improved metabolic outcomes and stronger intestinal barrier.

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Benoit, Bérengère; Plaisancié, Pascale; Géloën, Alain; Estienne, Monique; Debard, Cyrille; Meugnier, Emmanuelle; Loizon, Emmanuelle; Daira, Patricia; Bodennec, Jacques; Cousin, Olivier; Vidal, Hubert; Laugerette, Fabienne; Michalski, Marie-Caroline

2014-08-28

Dairy products derived from the milk of cows fed in pastures are characterised by higher amounts of conjugated linoleic acid and α-linolenic acid (ALA), and several studies have shown their ability to reduce cardiovascular risk. However, their specific metabolic effects compared with standard dairy in a high-fat diet (HFD) context remain largely unknown; this is what we determined in the present study with a focus on the metabolic and intestinal parameters. The experimental animals were fed for 12 weeks a HFD containing 20 % fat in the form of a pasture dairy cream (PDC) or a standard dairy cream (SDC). Samples of plasma, liver, white adipose tissue, duodenum, jejunum and colon were analysed. The PDC mice, despite a higher food intake, exhibited lower fat mass, plasma and hepatic TAG concentrations, and inflammation in the adipose tissue than the SDC mice. Furthermore, they exhibited a higher expression of hepatic PPARα mRNA and adipose tissue uncoupling protein 2 mRNA, suggesting an enhanced oxidative activity of the tissues. These results might be explained, in part, by the higher amounts of ALA in the PDC diet and in the liver and adipose tissue of the PDC mice. Moreover, the PDC diet was found to increase the proportions of two strategic cell populations involved in the protective function of the intestinal epithelium, namely Paneth and goblet cells in the small intestine and colon, compared with the SDC diet. In conclusion, a PDC HFD leads to improved metabolic outcomes and to a stronger gut barrier compared with a SDC HFD. This may be due, at least in part, to the protective mechanisms induced by specific lipids.

Fat properties during homogenization, spray-drying, and storage affect the physical properties of dairy powders.

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Vignolles, M L; Lopez, C; Madec, M N; Ehrhardt, J J; Méjean, S; Schuck, P; Jeantet, R

2009-01-01

Changes in fat properties were studied before, during, and after the drying process (including during storage) to determine the consequences on powder physical properties. Several methods were combined to characterize changes in fat structure and thermal properties as well as the physical properties of powders. Emulsion droplet size and droplet aggregation depended on the homogenizing pressures and were also affected by spray atomization. Aggregation was usually greater after spray atomization, resulting in greater viscosities. These processes did not have the same consequences on the stability of fat in the powders. The quantification of free fat is a pertinent indicator of fat instability in the powders. Confocal laser scanning microscopy permitted the characterization of the structure of fat in situ in the powders. Powders from unhomogenized emulsions showed greater free fat content. Surface fat was always overrepresented, regardless of the composition and process parameters. Differential scanning calorimetry melting experiments showed that fat was partially crystallized in situ in the powders stored at 20 degrees C, and that it was unstable on a molecular scale. Thermal profiles were also related to the supramolecular structure of fat in the powder particle matrix. Powder physical properties depended on both composition and process conditions. The free fat content seemed to have a greater influence than surface fat on powder physical properties, except for wettability. This study clearly showed that an understanding of fat behavior is essential for controlling and improving the physical properties of fat-filled dairy powders and their overall quality.

Bovine Blood Constituents as Fat Replacers in Ham Pâté

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Fabiana Ribeiro Viana

2004-01-01

Full Text Available Some tests were carried out in this work with the aim of evaluating a partial replacement of fat in the raw batter of ham pâté by using bovine blood constituents, such as globin (GL, plasma (PL or 1:1 globin and plasma (GP. Plasma was separated from red cells by blood centrifugation, and globin was extracted by the carboxymethylcellulose method. The salt-soluble protein content (SSP and the binding properties including water holding capacity (WHC and raw batter stability (RBS were estimated. The results indicated that among the 3 treatments studied, the use of globin showed to be a little more advantageous for the quality of the raw batter of ham pâté, since its incorporation as fat replacer led to an increase in RBS but no change of SSP was observed.

Methane production and digestion of different physical forms of rapeseed as fat supplements in dairy cows

DEFF Research Database (Denmark)

Brask, Maike; Lund, Peter; Weisbjerg, Martin Riis

2013-01-01

The purpose of this experiment was to study the effect of the physical form of rapeseed fat on methane (CH4) mitigation properties, feed digestion, and rumen fermentation. Four lactating ruminal-, duodenal-, and ileal-cannulated Danish Holstein dairy cows (143 d in milk, milk yield of 34.3 kg) were...

The use of inulin as fat replacer and its effect on texture and sensory properties of emulsion type sausages

Science.gov (United States)

Berizi, E.; Shekarforoush, S. S.; Mohammadinezhad, S.; Hosseinzadeh, S.; Farahnaki, A.

2017-01-01

The present study aimed to investigate the possibility of reducing energy content in emulsion type sausages by replacing fat with inulin. In the manufactured product, the fat content was reduced to 6%-18% and replaced by inulin and water. The quality of the resulting product was determined by chemical and texture profile analyses (TPA), color measurement and sensory evaluation. The results showed that replacing fat with inulin led to a significant energy content reduction of up to 64% (with 6% inulin and 12% water). In addition, color measurement, sensory evaluation and TPA were comparable to the traditional product in the inulin treated samples. The overall acceptability of all experimental groups was adequate; therefore, inulin is suggested as a good replacement for fat in emulsion type sausages. PMID:29387097

Total Ossicular Replacement Prosthesis: A New Fat Interposition Technique

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Issam Saliba

2018-01-01

Full Text Available Objective: To compare audiometric results between the standard total ossicular replacement prosthesis (TORP-S and a new fat interposition total ossicular replacement prosthesis (TORP-F in pediatric and adult patients and to assess the complication and the undesirable outcome. Study design: This is a retrospective study. Methods: This study included 104 patients who had undergone titanium implants with TORP-F and 54 patients who had undergone the procedure with TORP-S between 2008 and 2013 in our tertiary care centers. The new technique consists of interposing a fat graft between the 4 legs of the universal titanium prosthesis (Medtronic Xomed Inc, Jacksonville, FL, USA to provide a more stable TORP in the ovale window niche. Normally, this prosthesis is designed to fit on the stapes’ head as a partial ossicular replacement prosthesis. Results: The postoperative air-bone gap less than 25 dB for the combined cohort was 69.2% and 41.7% for the TORP-F and the TORP-S groups, respectively. The mean follow-up was 17 months postoperatively. By stratifying data, the pediatric cohort shows 56.5% in the TORP-F group (n = 52 compared with 40% in the TORP-S group (n = 29. However, the adult cohort shows 79.3% in the TORP-F group (n = 52 compared with 43.75% in the TORP-S group (n = 25. These improvements in hearing were statistically significant. There were no statistically significant differences in the speech discrimination scores. The only undesirable outcome that was statistically different between the 2 groups was the prosthesis displacement: 7% in the TORP-F group compared with 19% in the TORP-S group ( P  = .03. Conclusions: The interposition of a fat graft between the legs of the titanium implants (TORP-F provides superior hearing results compared with a standard procedure (TORP-S in pediatric and adult populations because of its better stability in the oval window niche.

Total Ossicular Replacement Prosthesis: A New Fat Interposition Technique.

Science.gov (United States)

Saliba, Issam; Sabbah, Valérie; Poirier, Jackie Bibeau

2018-01-01

To compare audiometric results between the standard total ossicular replacement prosthesis (TORP-S) and a new fat interposition total ossicular replacement prosthesis (TORP-F) in pediatric and adult patients and to assess the complication and the undesirable outcome. This is a retrospective study. This study included 104 patients who had undergone titanium implants with TORP-F and 54 patients who had undergone the procedure with TORP-S between 2008 and 2013 in our tertiary care centers. The new technique consists of interposing a fat graft between the 4 legs of the universal titanium prosthesis (Medtronic Xomed Inc, Jacksonville, FL, USA) to provide a more stable TORP in the ovale window niche. Normally, this prosthesis is designed to fit on the stapes' head as a partial ossicular replacement prosthesis. The postoperative air-bone gap less than 25 dB for the combined cohort was 69.2% and 41.7% for the TORP-F and the TORP-S groups, respectively. The mean follow-up was 17 months postoperatively. By stratifying data, the pediatric cohort shows 56.5% in the TORP-F group (n = 52) compared with 40% in the TORP-S group (n = 29). However, the adult cohort shows 79.3% in the TORP-F group (n = 52) compared with 43.75% in the TORP-S group (n = 25). These improvements in hearing were statistically significant. There were no statistically significant differences in the speech discrimination scores. The only undesirable outcome that was statistically different between the 2 groups was the prosthesis displacement: 7% in the TORP-F group compared with 19% in the TORP-S group ( P  = .03). The interposition of a fat graft between the legs of the titanium implants (TORP-F) provides superior hearing results compared with a standard procedure (TORP-S) in pediatric and adult populations because of its better stability in the oval window niche.

Intake of specific fatty acids and fat alters growth, health, and titers following vaccination in dairy calves.

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Esselburn, K M; O'Diam, K M; Hill, T M; Bateman, H G; Aldrich, J M; Schlotterbeck, R L; Daniels, K M

2013-09-01

Typical fatty acid profiles of milk and milk replacer (MR) differ. Calf MR in the United States are made from animal fat, which are low in short- and medium-chain fatty acids and linolenic acid. Two 56-d trials compared a control MR containing 27% crude protein and formulated with 3 fat and fatty acid compositions. The 3 MR treatments were (1) only animal fat totaling 17% fat (CON), (2) animal fat supplemented with butyrate, medium-chain fatty acids, and linolenic acid using a commercial product (1.25% NeoTec4 MR; Provimi North America, Brookville, OH) totaling 17% fat (fatty acid-supplemented; FA-S), and (3) milk fat totaling 33% fat (MF). The MR were fed at 660 g of dry matter from d 0 to 42 and weaned. Starter (20% crude protein) and water were fed ad libitum for 56 d. Trial 1 utilized Holstein calves (24 female, 24 male) during summer months and trial 2 utilized Holstein calves (48 male) during fall months. Calves (41±1 kg of initial body weight; 2 to 3d of age) were sourced from a single farm and housed in a naturally ventilated nursery without added heat. Calves were in individual pens with straw bedding. Calf was the experimental unit. Data for each trial were analyzed as a completely randomized design with a 3 (MR treatment) × 2 (sex) factorial arrangement of treatments in trial 1 with repeated measures and as a completely randomized design with 3 MR treatments in trial 2 with repeated measures. Preplanned contrast statements of treatments CON versus FA-S and CON versus MF were used to separate means. We found no interactions of MR treatment by sex. Calf average daily gain, hip width change, and feed efficiency differed (CONFA-S). Titers to bovine respiratory parainfluenza-3 and bovine virus diarrhea type 1 (vaccinations to these pathogens were on d 7 and 28) in serum samples taken on d 49 and 56 differed (CONFA-S; CONFA-S; CON>MF). Calves fed FA-S and MF had improved growth and feed efficiency compared with calves fed CON, whereas calves fed FA-S also

Differences in milk fat composition predicted by mid-infrared spectrometry among dairy cattle breeds in the Netherlands

NARCIS (Netherlands)

Maurice - Van Eijndhoven, M.H.T.; Bovenhuis, H.; Soyeurt, H.; Calus, M.P.L.

2013-01-01

The aim of this study was to estimate breed differences in milk fatty acid (FA) profile among 5 dairy cattle breeds present in the Netherlands: Holstein-Friesian (HF), Meuse-Rhine-Yssel (MRY), Dutch Friesian (DF), Groningen White Headed (GWH), and Jersey (JER). For this purpose, total fat percentage

Dairy Foods in a Moderate Energy Restricted Diet Do Not Enhance Central Fat, Weight, and Intra-Abdominal Adipose Tissue Losses nor Reduce Adipocyte Size or Inflammatory Markers in Overweight and Obese Adults: A Controlled Feeding Study

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Marta D. Van Loan

2011-01-01

Full Text Available Background. Research on dairy foods to enhance weight and fat loss when incorporated into a modest weight loss diet has had mixed results. Objective. A 15-week controlled feeding study to determine if dairy foods enhance central fat and weight loss when incorporated in a modest energy restricted diet of overweight and obese adults. Design. A 3-week run-in to establish energy needs; a 12-week 500 kcal/d energy reduction with 71 low-dairy-consuming overweight and obese adults randomly assigned to diets: ≤1 serving dairy/d (low dairy, LD or ≤4 servings dairy/d (adequate dairy, AD. All foods were weighed and provided by the metabolic kitchen. Weight, fat, intra-abdominal adipose tissue (IAAT, subcutaneous adipose tissue (SAT macrophage number, SAT inflammatory gene expression, and circulating cytokines were measured. Results. No diet differences were observed in weight, fat, or IAAT loss; nor SAT mRNA expression of inflammation, circulating cytokines, fasting lipids, glucose, or insulin. There was a significant increase (P=0.02 in serum 25-hydroxyvitamin D in the AD group. Conclusion. Whether increased dairy intake during weight loss results in greater weight and fat loss for individuals with metabolic syndrome deserves investigation. Assessment of appetite, hunger, and satiety with followup on weight regain should be considered.

Effect of casein and inulin addition on physico-chemical characteristics of low fat camel dairy cream.

Science.gov (United States)

Ziaeifar, Leila; Labbafi Mazrae Shahi, Mohsen; Salami, Maryam; Askari, Gholam R

2018-05-21

The effect of the addition of the camel casein fraction on some physico-chemical properties of low fat camel milk cream was studied. Oil-in-water emulsions, 25, 30, and 35 (w/w) fat, were prepared using inulin, camel skim milk, milk fat and variable percentages of casein (1, 2, and 3% w/w). The droplet size, ζ-potential, surface protein concentration, viscosity and surface tension of low fat dairy creams was measured. Cream containing 2% (w/w) casein had better stability. The modifications in physico-chemical properties appeared to be driven by changes in particle size distribution caused by droplet aggregation. The cream containing 2% casein leads to a gradual decrease in droplet size, as the particle size decreased, apparent viscosity increased. When casein concentration increased, ζ-potential decreased due to combination of c terminal (negative charge) with the surface of fat particles but steric repulsion improved textural properties. Cream with 30% fat and 2% casein had the best result. Copyright © 2018 Elsevier B.V. All rights reserved.

Systematic Review of the Association between Dairy Product Consumption and Risk of Cardiovascular-Related Clinical Outcomes.

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Drouin-Chartier, Jean-Philippe; Brassard, Didier; Tessier-Grenier, Maude; Côté, Julie Anne; Labonté, Marie-Ève; Desroches, Sophie; Couture, Patrick; Lamarche, Benoît

2016-11-01

The objective of this systematic review was to determine if dairy product consumption is detrimental, neutral, or beneficial to cardiovascular health and if the recommendation to consume reduced-fat as opposed to regular-fat dairy is evidence-based. A systematic review of meta-analyses of prospective population studies associating dairy consumption with cardiovascular disease (CVD), coronary artery disease (CAD), stroke, hypertension, metabolic syndrome (MetS), and type 2 diabetes (T2D) was conducted on the basis of the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) statement. Quality of evidence was rated by using the Grading of Recommendations Assessment, Development, and Evaluation scale. High-quality evidence supports favorable associations between total dairy intake and hypertension risk and between low-fat dairy and yogurt intake and the risk of T2D. Moderate-quality evidence suggests favorable associations between intakes of total dairy, low-fat dairy, cheese, and fermented dairy and the risk of stroke; intakes of low-fat dairy and milk and the risk of hypertension; total dairy and milk consumption and the risk of MetS; and total dairy and cheese and the risk of T2D. High- to moderate-quality evidence supports neutral associations between the consumption of total dairy, cheese, and yogurt and CVD risk; the consumption of any form of dairy, except for fermented, and CAD risk; the consumption of regular- and high-fat dairy, milk, and yogurt and stroke risk; the consumption of regular- and high-fat dairy, cheese, yogurt, and fermented dairy and hypertension risk; and the consumption of regular- and high-fat dairy, milk, and fermented dairy and T2D risk. Data from this systematic review indicate that the consumption of various forms of dairy products shows either favorable or neutral associations with cardiovascular-related clinical outcomes. The review also emphasizes that further research is urgently needed to compare the impact of

Milk and dairy consumption and risk of cardiovascular diseases and all-cause mortality: dose-response meta-analysis of prospective cohort studies.

Science.gov (United States)

Guo, Jing; Astrup, Arne; Lovegrove, Julie A; Gijsbers, Lieke; Givens, David I; Soedamah-Muthu, Sabita S

2017-04-01

With a growing number of prospective cohort studies, an updated dose-response meta-analysis of milk and dairy products with all-cause mortality, coronary heart disease (CHD) or cardiovascular disease (CVD) have been conducted. PubMed, Embase and Scopus were searched for articles published up to September 2016. Random-effect meta-analyses with summarised dose-response data were performed for total (high-fat/low-fat) dairy, milk, fermented dairy, cheese and yogurt. Non-linear associations were investigated using the spine models and heterogeneity by subgroup analyses. A total of 29 cohort studies were available for meta-analysis, with 938,465 participants and 93,158 mortality, 28,419 CHD and 25,416 CVD cases. No associations were found for total (high-fat/low-fat) dairy, and milk with the health outcomes of mortality, CHD or CVD. Inverse associations were found between total fermented dairy (included sour milk products, cheese or yogurt; per 20 g/day) with mortality (RR 0.98, 95% CI 0.97-0.99; I 2  = 94.4%) and CVD risk (RR 0.98, 95% CI 0.97-0.99; I 2  = 87.5%). Further analyses of individual fermented dairy of cheese and yogurt showed cheese to have a 2% lower risk of CVD (RR 0.98, 95% CI 0.95-1.00; I 2  = 82.6%) per 10 g/day, but not yogurt. All of these marginally inverse associations of totally fermented dairy and cheese were attenuated in sensitivity analyses by removing one large Swedish study. This meta-analysis combining data from 29 prospective cohort studies demonstrated neutral associations between dairy products and cardiovascular and all-cause mortality. For future studies it is important to investigate in more detail how dairy products can be replaced by other foods.

Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile.

Science.gov (United States)

Selani, Miriam M; Shirado, Giovanna A N; Margiotta, Gregório B; Rasera, Mariana L; Marabesi, Amanda C; Piedade, Sonia M S; Contreras-Castillo, Carmen J; Canniatti-Brazaca, Solange G

2016-05-01

The effect of freeze-dried pineapple by-product and canola oil as fat replacers on the oxidative stability, cholesterol content and fatty acid profile of low-fat beef burgers was evaluated. Five treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple by-product (PA), canola oil (CO), and pineapple by-product and canola oil (PC). Low-fat cooked burgers showed a mean cholesterol content reduction of 9.15% compared to the CN. Canola oil addition improved the fatty acid profile of the burgers, with increase in the polyunsaturated/saturated fatty acids ratio and decrease in the n-6/n-3 ratio, in the atherogenic and thrombogenic indexes. The oxidative stability of the burgers was affected by the vegetable oil addition. However, at the end of the storage time (120 days), malonaldehyde values of CO and PC were lower than the threshold for the consumer's acceptance. Canola oil, in combination with pineapple by-product, can be considered promising fat replacers in the development of healthier burgers. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effects of dairy intake on weight maintenance

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Sun Xiaocun

2008-10-01

Full Text Available Abstract Background To compare the effects of low versus recommended levels of dairy intake on weight maintenance and body composition subsequent to weight loss. Design and Methods Two site (University of Kansas-KU; University of Tennessee-UT, 9 month, randomized trial. Weight loss was baseline to 3 months, weight maintenance was 4 to 9 months. Participants were maintained randomly assigned to low dairy ( 3 servings/d diets for the maintenance phase. Three hundred thirty eight men and women, age: 40.3 ± 7.0 years and BMI: 34.5 ± 3.1, were randomized; Change in weight and body composition (total fat, trunk fat from 4 to 9 months were the primary outcomes. Blood chemistry, blood pressure, resting metabolism, and respiratory quotient were secondary outcomes. Energy intake, calcium intake, dairy intake, and physical activity were measured as process evaluation. Results During weight maintenance, there were no overall significant differences for weight or body composition between the low and recommended dairy groups. A significant site interaction occurred with the low dairy group at KU maintaining weight and body composition and the low dairy group at UT increasing weight and body fat. The recommended dairy group exhibited reductions in plasma 1,25-(OH2-D while no change was observed in the low dairy group. No other differences were found for blood chemistry, blood pressure or physical activity between low and recommended dairy groups. The recommended dairy group showed significantly greater energy intake and lower respiratory quotient compared to the low dairy group. Conclusion Weight maintenance was similar for low and recommended dairy groups. The recommended dairy group exhibited evidence of greater fat oxidation and was able to consume greater energy without greater weight gain compared to the low dairy group. Recommended levels of dairy products may be used during weight maintenance without contributing to weight gain compared to diets low

Tomato seeds as a novel by-product feed for lactating dairy cows.

Science.gov (United States)

Cassinerio, C A; Fadel, J G; Asmus, J; Heguy, J M; Taylor, S J; DePeters, E J

2015-07-01

Whole tomato seeds, a novel by-product feedstuff, were fed to lactating Holstein cows to determine the nutritive value of whole tomato seeds by replacing whole cottonseed in the total mixed ration. Four primiparous and 4 multiparous Holstein cows were used in a 4×4 Latin square design and fed 1 of 4 total mixed rations. Whole tomato seeds replaced whole cottonseed on a weight-to-weight basis for lipid. The proportion of whole tomato seeds to whole cottonseed in the diets were 100:0, 50:50, 25:75, and 0:100 on a lipid basis. Thus, tomato seeds were 4.0, 2.4, 1.1, and 0% of the ration dry matter, respectively. Milk yield and the concentrations and yields of protein, lactose, and solids-not-fat did not differ for the effect of diet. However, milk fat concentration decreased and milk fat yield tended to decrease as whole tomato seeds replaced whole cottonseed. Intakes of dry matter, lipid, and crude protein did not differ. Whole-tract apparent digestibility of dry matter and ash-free neutral detergent fiber did not differ, but digestibility of total fatty acids and crude protein decreased with increasing proportion of whole tomato seeds. Urea concentration in milk and plasma both decreased with increasing whole tomato seeds. Fecal concentration of linoleic and α-linolenic acids increased with increasing whole tomato seeds, suggesting that seeds were passing out of the digestive tract undigested. The concentrations of C18:2n-6 and C18:3n-3 in milk fat had small increases, but their yields were not different, suggesting that only a small amount of whole-tomato-seed lipid might have been digested postruminally. Amounts of trans C18:1 fatty acids in milk fat were higher with increasing whole cottonseed, which might suggest a shift in rumen biohydrogenation pathways. At the level of feeding used in the current study, whole tomato seeds replaced whole cottonseed in the diet of lactating dairy cows without a change in production. Copyright © 2015 American Dairy Science

Function of SREBP1 in the Milk Fat Synthesis of Dairy Cow Mammary Epithelial Cells

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Nan Li

2014-09-01

Full Text Available Sterol regulatory element-binding proteins (SREBPs belong to a family of nuclear transcription factors. The question of which is the most important positive regulator in milk fat synthesis in dairy cow mammary epithelial cells (DCMECs between SREBPs or other nuclear transcription factors, such as peroxisome proliferator-activated receptor γ (PPARγ, remains a controversial one. Recent studies have found that mTORC1 (the mammalian target of rapamycin C1 regulates SREBP1 to promote fat synthesis. Thus far, however, the interaction between the SREBP1 and mTOR (the mammalian target of rapamycin pathways in the regulation of milk fat synthesis remains poorly understood. This study aimed to identify the function of SREBP1 in milk fat synthesis and to characterize the relationship between SREBP1 and mTOR in DCMECs. The effects of SREBP1 overexpression and gene silencing on milk fat synthesis and the effects of stearic acid and serum on SREBP1 expression in the upregulation of milk fat synthesis were investigated in DCMECs using immunostaining, Western blotting, real-time quantitative PCR, lipid droplet staining, and detection kits for triglyceride content. SREBP1 was found to be a positive regulator of milk fat synthesis and was shown to be regulated by stearic acid and serum. These findings indicate that SREBP1 is the key positive regulator in milk fat synthesis.

Dairy Herd Management Types Assessed from Indicators of Health, Reproduction, Replacement Milk Production

DEFF Research Database (Denmark)

Enevoldsen, Carsten; Hindhede, Jens; Kristensen, T.

1996-01-01

Variables related to health, reproduction, replacement milk production in 111 Danish dairy herds were studied with factor analysis. The objectives were to identify management types and to assess the relevance of those types for herd milk production. Median herd size and total milk production were...... 59 cows and 7100 kg of energy-corrected milk, respectively. Based on cow data, 22 herd variables were defined. A factor analysis identified 10 first-order factors and 5 second-order factors. The latter factors were valid indicators of replacement intensity, variability of milk production, potential...... for peak milk production, disease a complex pattern related to herd size and age, cow size live cattle sales. The potential for peak milk production, replacement intensity variability of milk production were strong predictors of herd milk production. Interactions with herd size were important. The derived...

The effects of pressed sugar beet pulp silage (PBPS and dairy whey on heavy pig production

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Luca Sardi

2010-01-01

Full Text Available The effects of pressed beet pulp silage (PBPS replacing barley for 10% and 20% (DM basis were studied on heavy pigs fed dairy whey-diluted diets. 60 Hypor pigs (average initial weight of 28 kg, 30 barrows and 30 gilts, were homogeneously allocated to three exper- imental groups: T1 (control in which pigs were fed a traditional sweet whey- diluted diet (the ratio between whey and dry matter was 4.5/1; T2 in which PBPS replaced barley for 10% (DM basis during a first period (from the beginning to the 133rd day of trial and thereafter for 20% (DM basis; T3 in which PBPS replaced barley for 20% (DM basis throughout the experimental period. In diets T2 and T3 feed was dairy whey-diluted as in group T1. No significant (P>0.05 differences were observed concerning growth parameters (ADG and FCR. Pigs on diets contain- ing PBPS showed significantly higher (P<0.05 percentages of lean cuts and lower percentages of fat cuts. On the whole, ham weight losses during seasoning were moderate but significantly (P<0.05 more marked for PBPS-fed pigs as a prob- able consequence of their lower adiposity degree. Fatty acid composition of ham fat was unaffected by diets. With regard to m. Semimembranosus colour, pigs receiving PBPS showed lower (P<0.05 “L”, “a” and “Chroma” values. From an economical point of view it can be concluded that the use of PBPS (partially replacing barley and dairy whey in heavy pig production could be of particular interest in areas where both these by products are readily available.

Systematic Review of the Association between Dairy Product Consumption and Risk of Cardiovascular-Related Clinical Outcomes123

Science.gov (United States)

Drouin-Chartier, Jean-Philippe; Brassard, Didier; Tessier-Grenier, Maude; Côté, Julie Anne; Labonté, Marie-Ève; Desroches, Sophie; Couture, Patrick; Lamarche, Benoît

2016-01-01

The objective of this systematic review was to determine if dairy product consumption is detrimental, neutral, or beneficial to cardiovascular health and if the recommendation to consume reduced-fat as opposed to regular-fat dairy is evidence-based. A systematic review of meta-analyses of prospective population studies associating dairy consumption with cardiovascular disease (CVD), coronary artery disease (CAD), stroke, hypertension, metabolic syndrome (MetS), and type 2 diabetes (T2D) was conducted on the basis of the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) statement. Quality of evidence was rated by using the Grading of Recommendations Assessment, Development, and Evaluation scale. High-quality evidence supports favorable associations between total dairy intake and hypertension risk and between low-fat dairy and yogurt intake and the risk of T2D. Moderate-quality evidence suggests favorable associations between intakes of total dairy, low-fat dairy, cheese, and fermented dairy and the risk of stroke; intakes of low-fat dairy and milk and the risk of hypertension; total dairy and milk consumption and the risk of MetS; and total dairy and cheese and the risk of T2D. High- to moderate-quality evidence supports neutral associations between the consumption of total dairy, cheese, and yogurt and CVD risk; the consumption of any form of dairy, except for fermented, and CAD risk; the consumption of regular- and high-fat dairy, milk, and yogurt and stroke risk; the consumption of regular- and high-fat dairy, cheese, yogurt, and fermented dairy and hypertension risk; and the consumption of regular- and high-fat dairy, milk, and fermented dairy and T2D risk. Data from this systematic review indicate that the consumption of various forms of dairy products shows either favorable or neutral associations with cardiovascular-related clinical outcomes. The review also emphasizes that further research is urgently needed to compare the impact of

Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.

Science.gov (United States)

Min, Bockki; Lee, Seung Mi; Yoo, Sang-Ho; Inglett, George E; Lee, Suyong

2010-10-01

With rising consumer awareness of obesity, the food industry has a market-driven impetus to develop low-fat or fat-free foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet-cooking and the performance of the resulting product in cake-baking was evaluated as a fat replacer. Steam jet-cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties. In the pasting measurements, steam jet-cooked buckwheat flour exhibited high initial viscosity, while no peak viscosity was observed. Also, the suspensions of steam jet-cooked buckwheat flour exhibited shear-thinning behaviors, which were well characterized by the power law model. When shortening in cakes was replaced with steam jet-cooked buckwheat gels, the specific gravity of cake batters significantly increased, consequently affecting cake volume after baking. However, shortening replacement with steam jet-cooked buckwheat up to 20% by weight appeared to be effective in producing cakes as soft as the control without volume loss. When buckwheat flour was thermomechanically modified by steam jet-cooking, it was successfully incorporated into cake formulations for shortening up to 20% by weight, producing low-fat cakes with comparable volume and textural properties to the control. Copyright © 2010 Society of Chemical Industry.

Fatty acid analysis of Iranian junk food, dairy, and bakery products: Special attention to trans-fats

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Bahar Nazari

2012-01-01

Full Text Available Background: Low attention to dairy product consumptions and high intake of junk foods and bakery products might be related to high prevalence of chronic diseases because of their fat content and fatty acid composition. Objective: In this study we investigated the kind and amount of fatty acid content in Iranian junk foods, dairy, and bakery products Materials and Methods: Some common brands of Iranian′s junk foods, dairy, and bakery products were chosen randomly from different supermarkets in Iran. The amount of 10 g sample was considered for fatty acid analysis by gas chromatography equipment with flam ionization detector. Results: In this study stearic acid (C18:0 and palmitic (C16:0 acid have the highest amount among other saturated fatty acids in all groups. In junk foods and bakery products, the most common trans-fatty acid (TFA is elaidic acid (C18:1 9t with ranging from 2.4% to 18.5% and in dairy products vaccinic acid (C18:1 11t has the high level of TFAs among others (2.1% to 11.5%. Conclusion: The amount of TFAs in Iranian junk foods and bakery products was in a high level.

Fatty acid analysis of Iranian junk food, dairy, and bakery products: Special attention to trans-fats.

Science.gov (United States)

Nazari, Bahar; Asgary, Sedigheh; Azadbakht, Leila

2012-10-01

Low attention to dairy product consumptions and high intake of junk foods and bakery products might be related to high prevalence of chronic diseases because of their fat content and fatty acid composition. In this study we investigated the kind and amount of fatty acid content in Iranian junk foods, dairy, and bakery products. Some common brands of Iranian's junk foods, dairy, and bakery products were chosen randomly from different supermarkets in Iran. The amount of 10 g sample was considered for fatty acid analysis by gas chromatography equipment with flam ionization detector. In this study stearic acid (C18:0) and palmitic (C16:0) acid have the highest amount among other saturated fatty acids in all groups. In junk foods and bakery products, the most common trans-fatty acid (TFA) is elaidic acid (C18:1 9t) with ranging from 2.4% to 18.5% and in dairy products vaccinic acid (C18:1 11t) has the high level of TFAs among others (2.1% to 11.5%). The amount of TFAs in Iranian junk foods and bakery products was in a high level.

Effects of propylene glycol supplementation on blood indicators of hepatic function, body condition score, milk fat-protein concentration and reproductive performance of dairy cows

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Silviu Ionuţ Borş

2014-01-01

Full Text Available The aim of the present study was to determine the effects of propylene glycol on metabolic variables of hepatic function, body condition score, milk fat-protein concentration and reproductive performance of dairy cows after ending administration. Postparturient dairy cows (n = 200 of Holstein Friesian breed were divided into two groups of 100 individuals. The experimental group received during days 0-7 post partum an oral daily dose of 600 ml of propylene glycol; the control group was without any supplement. The hepatic enzymes, glucose, cholesterol and serum albumin were measured on days 10-15, 45-50 and 70 post partum. Reproduction indicators of dairy cows were calculated from the farm recording data and the milk data record from a regular dairy control (days 10, 20, 30, and 50 post partum. Animals that received propylene glycol in the first 7 days post partum had reduced activities of aspartate transaminase and gamma-glutamyl transferase, elevated cholesterol concentration (P 0.05 and low milk fat percentage (P P 0.05. Our results suggest that some blood indicators of hepatic function, milk fat concentration and calving to first oestrus interval can be improved for 70 days post partum by the use of propylene glycol drenching in the first 7 days post partum. The beneficial effect of this treatment could be evaluated by easily available data, which can be used by practitioners in the field to analyze fertility problems in dairy herds and more exactly to examine whether metabolic stress, among other factors, is involved in the fertility problem.

The effect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate.

Science.gov (United States)

Latoch, Agnieszka; Glibowski, Paweł; Libera, Justyna

2016-01-01

Potentially, pâtés could be a functional food and are an important source of proteins, vitamin A, B complex vitamins and iron. Unfortunately, one problem in pâtés is the high level of animal fat, about 30%. Pâté with low-fat guinea fowl meat and animal fat replaced with inulin can result in this product being classified as a pro-health food. The objective of the present study was to determine the effect on pâté with guinea fowl meat of reducing its pork back fat content (about 1/3, 2/3 and 100%) and the adding inulin as a partial fat substitute. The effects on the pâté's chemical and physicochemical composition, as well as on its textural characteristics and sensory properties were analysed. On the day after production, the following took place: chemical analysis: cooking loss, moisture, protein, total fat, total calories, the pH, lipid oxidation were analysed; physical analysis: colour parameters, texture profile analysis and sensory evaluation were analysed. The pâté prepared with inulin gels as fat replacers had a fat content reduced (up to 82%), and decreased (up to 58%) energy value. The fat reduction and addition of inulin gels decreased hardness and chewiness, but the pâté's appearance, taste and odour, as well as overall quality were similar to the control (full-fat samples). The study demonstrated that inulin can be used in guinea fowl pâtés as a total fat replacer and a potential source of prebiotic.

Food-grade double emulsions as effective fat replacers in meat systems

NARCIS (Netherlands)

Eisinaite, Viktorija; Juraite, Dovile; Schroën, Karin; Leskauskaite, Daiva

2017-01-01

Double emulsions were used to not only replace 7 and 11% of animal fat in meat products, but also as a way to enhance the product colour. The coarse emulsion containing native beetroot juice as inner water phase, sunflower oil as oil phase and 0.5% whey protein isolate as outer water phase was

INVESTIGATION OF THE RELATIONSHIP OF THE STATISTICAL MOMENTS OF THE FAT PHASE MASS DISTRIBUTION AND RELAXATION SPECTRA OF DAIRY PRODUCTS

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V. E. Merzlikin

2015-01-01

Full Text Available The article deals with the search for optimal parameter estimation of the parameters of the process of homogenization of dairy products. Provides a theoretical basis for relationship of the relaxation time of the fat globules and attenuation coefficient of ultrasonic oscillations in dairy products. Suggested from the measured acoustic properties of milk to make the calculations of the mass distribution of fat globules. Studies on the proof of this hypothesis. Morphological analysis procedure carried out for homogenized milk samples at different pressures, as well as homogenized. As a result of research obtained distribution histogram of fat globules in dependence on the homogenization pressure. Also performed acoustic studies to obtain the frequency characteristics of loss modulus as a function of homogenization pressure. For further research the choice of method for approximating dependences is obtained using statistical moments of distributions. The parameters for the approximation of the distribution of fat globules and loss modulus versus pressure homogenization were obtained. Was carried out to test the hypothesis on the relationship parameters of approximation of the distribution of the fat globules and loss modulus as a function of pressure homogenization. Correlation analysis showed a clear dependence of the first and second statistical moment distributions of the pressure homogenization. The obtain ed dependence is consistent with the physical meaning of the first two moments of a statistical distribution. Correlation analysis was carried out according to the statistical moments of the distribution of the fat globules from moments of loss modulus. It is concluded that the possibility of ultrasonic testing the degree of homogenization and mass distribution of the fat globules of milk products.

Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté

Energy Technology Data Exchange (ETDEWEB)

Dominguez, R.; Agregan, R.; GonCalves, A.; Lorenzo, J.M.

2016-07-01

The present study investigates the effects of olive oil when used as back fat replacers on the physico-chemical properties, fatty acids, cholesterol and α-tocopherol content of pâté. The replacement of back fat by olive oil at 50 and 100% did not affect the moisture, fat or protein contents, while it increased yellowness. According to texture parameters, reformulated pâté presented lower values for hardness, cohesiveness, gumminess and chewiness. The use of olive oil significantly (P<0.05) affected the fatty acid content. The amount of MUFA increased, while the content of SFA and PUFA decreased as the back fat was replaced by olive oil. The replacement of fat resulted in an improvement in all nutritional indexes. Atherogenic and thrombogenic indexes decreased while the h/H ratio increased with fat replacement. At the same time, the content of α-tocopherol increased and the amount of cholesterol decreased with the addition of olive oil. Therefore, olive oil provides pâté with high levels of C18:1n9c and MUFA, natural antioxidants such as α-tocopherol and reduces cholesterol levels. As a general conclusion, the replacement of back fat by olive oil allows us to obtain a healthier product. (Author)

Feeding dairy cows with full fat extruded or toasted soybean seeds as replacement of soybean meal and effects on milk yield, fatty acid profile and CLA content

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Giovanni Bittante

2010-01-01

Full Text Available The aim of this study was to evaluate the effects of the replacement of about 70% of soybean meal (SBM with extruded(ES or toasted (TS full-fat soybean seeds in diets for lactating cows on milk quality, fatty acid profile, and conjugatedlinoleic acid (CLA content. Eighteen lactating cows were assigned to 3 groups which received a basal diet, supplementedwith 1.8, 2.1 and 2.1 kg/head, respectively, of SBM, ES and TS. There was no significant effect on milk yield,calculated as the difference between daily yield during the experimental period and the mean of the last 5 days of adaptation(-1.65, -1.29 and -0.20 kg/d, respectively, for SBM, ES and TS; P>0.10 and milk quality parameters (fat, protein,urea and cheese making parameters among treatments. In the ES group there was a decrease in the short chainFA content (from C4 to C13 in milk fat (9.2 vs 11.0 and 10.8 g/100 g lipids, respectively, for ES, SBM and TS; PMedium chain FA (from C14 to C17 content in milk fat was lower for ES and TS groups compared with SBM (46.8 and48.0 vs 54.8 g/100 g lipids respectively; PSBM group compared to the others (34.3 vs 44.2 and 41.2 g/100 g lipids, respectively, for SBM, ES and TS; PThe replacement of SBM with ES enhanced oleic and linoleic acid and, particularly, CLA content. Intermediate values wereobserved for the TS group. CLA content (0.91, 0.62 and 0.56 g/100 g lipids, respectively, for ES, TS and SBM; Pincreased throughout the trial in all groups. ES also reduced the proportion of SFA with respect to SBM (65.2, 68.2 and70.9 g/100 g lipids, respectively, for ES, TS and SBM; Pin the same order; Pimproving the health-quality of milk. The various soybean products did not affect either metabolic profile (protein, urea,glucose, cholesterol, NEFA, triglycerides, liver parameters and mineral serum content or rumen parameters (pH, ammoniaand VFAs. The replacement of SBM with ES and TS permitted an improvement in the nutritional properties of milkwithout negatively

Quality of Low Fat Chicken Nuggets: Effect of Sodium Chloride Replacement and Added Chickpea ( L. Hull Flour

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Arun K. Verma

2012-02-01

Full Text Available While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40% common salt substitution and incorporation of chickpea hull flour (CHF at three different levels viz., 5, 7.5 and 10% (Treatments in pre-standardized low fat chicken nuggets (Control were observed. Common salt replacement with salt substitute blend led to a significant decrease in pH, emulsion stability, moisture, ash, hardness, cohesiveness, gumminess and chewiness values while incorporation of CHF in low salt, low fat products resulted in decreased emulsion stability, cooking yield, moisture, protein, ash, color values, however dietary fibre and textural properties were increased (p<0.01. Lipid profile revealed a decrease in total cholesterol and glycolipid contents with the incorporation of CHF (p<0.01. All the sensory attributes except appearance and flavor, remained unaffected with salt replacement, while addition of CHF resulted in lower sensory scores (p<0.01. Among low salt, low fat chicken nuggets with CHF, incorporation CHF at 5% level was found optimum having sensory ratings close to very good. Thus most acceptable low salt, low fat and high fibre chicken nuggets could be developed by a salt replacement blend and addition of 5% CHF.

Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation.

Science.gov (United States)

Giacomozzi, Anabella S; Carrín, María E; Palla, Camila A

2018-05-22

This study demonstrates the effectiveness of using oleogels from high oleic sunflower oil (HOSO) and monoglycerides as solid fat replacers in a sweet bakery product. Firstly, a methodology to obtain oleogels with desired properties based on mathematical models able to describe relationships between process and product characteristics variables followed by multi-objective optimization was applied. Later, muffins were prepared with the optimized oleogels and their physicochemical and textural properties were compared with those of muffins formulated using a commercial margarine (Control) or only HOSO. Furthermore, the amount of oil released from muffins over time (1, 7, and 10 days) was measured to evaluate their stability. The replacement of commercial margarine with the optimized oleogels in muffin formulation led to the obtention of products with greater spreadability, higher specific volume, similar hardness values, and a more connected and homogeneous crumb structure. Moreover, these products showed a reduction of oil migration of around 50% in contrast to the Control muffins after 10 days of storage, which indicated that the optimized oleogels can be used satisfactorily to decrease oil loss in this sweet baked product. Fat replacement with the optimized monoglycerides oleogels not only had a positive impact on the quality of the muffins, but also allowed to improve their nutritional profile (without trans fat and low in saturated fat). The food industry demands new ways to reduce the use of saturated and trans fats in food formulations. To contribute to this search, oleogels from high oleic sunflower oil and saturated monoglycerides were prepared under optimized conditions in order to obtain a product with similar functionality to margarine, and its potential application as a semisolid fat ingredient in muffins was evaluated. Muffins formulated with oleogels showed an improved quality compare with those obtained using a commercial margarine with the added

Enteric methane production, digestibility and rumen fermentation in dairy cows fed different forages with and without rapeseed fat supplementation

DEFF Research Database (Denmark)

Brask, Maike; Lund, Peter; Hellwing, Anne Louise Frydendahl

2013-01-01

The purpose of this experiment was to study the effect of forage species (grass or maize) and the maturity stage of grass on enteric methane (CH4) production, nutrient digestibility and rumen fermentation, and to study possible interactions with cracked rapeseed as fat source. Six lactating......, ruminal, duodenal and ileal cannulated Holstein dairy cows (206 days in milk, milk yield 25.1 kg) were submitted to an incomplete Latin square design (6 × 4) with six diets and four periods. Two grass silages (early first cut, 361 g aNDFom/kg DM and late first cut, 515 g aNDFom/kg DM) and one maize silage...... grass silage had a higher total tract OM and aNDFom digestibility than late cut grass silage. The present study demonstrates that choice of forage species and harvest time affects CH4 emission from dairy cows, while the CH4 reducing ability of fat does not interact with forage characteristics...

Effect of replacing maize grain and soybean meal with a xylose-treated wheat grain on feed intake and performance of dairy cows.

Science.gov (United States)

Benninghoff, Jens; Hamann, Gregor; Steingaß, Herbert; Romberg, Franz-Josef; Landfried, Karl; Südekum, Karl-Heinz

2017-06-01

This study evaluated wheat grain which was treated with xylose in aqueous Ca-Mg lignosulphonate solution at elevated temperatures (WeiPass®) in order to reduce ruminal degradation of starch and crude protein. The two tested isoenergetic and isonitrogenous diets contained on dry matter (DM) basis either 16% maize grain and 6.4% soybean meal (Diet CON) or 17.8% xylose-treated wheat and 4.6% soybean meal (Diet Wheat). Thirty-six German Holstein dairy cows were assigned to one of the two groups according to parity, body weight after calving, and milk yield during the previous lactation. Data collection started at 21 d before the expected calving date until 120 d in milk. The average of DM intake, energy-corrected milk (ECM) yield, and milk fat and protein yields (all given as kg/d) were 18.9, 28.7, 1.25, and 1.02 for Diet CON and 19.3, 32.5, 1.36, and 1.11 for Diet Wheat, respectively. Only ECM and milk protein yields were greater (p < 0.05) for cows receiving Diet Wheat. In conclusion, the xylose-treated wheat grain can replace maize grain and part of soybean meal in diets for lactating dairy cows and may be an alternative feedstuff depending on overall ration composition and availability and costs of grain sources.

The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger.

Science.gov (United States)

Soncu, Eda Demirok; Kolsarıcı, Nuray; Çiçek, Neslihan; Öztürk, Görsen Salman; Akoğlu, Ilker T; Arıcı, Yeliz Kaşko

2015-01-01

This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce low-fat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics, color, texture profile, and sensory properties of low-fat beef hamburgers were investigated. LF increased moisture content and cooking yield due to its better water binding properties, while CF caused higher fat and cholesterol contents owing to its higher fat absorption capacity (pretention, and fat retention. However it is suggested that CF produces better low-fat hamburgers since up to 2% CF presented sensory and textural properties similar to those of regular hamburgers.

Effect of dairy fat on plasma phytanic acid in healthy volunteers - a randomized controlled study

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Drachmann Tue

2011-06-01

Full Text Available Abstract Background Phytanic acid produced in ruminants from chlorophyll may have preventive effects on the metabolic syndrome, partly due to its reported RXR and PPAR- α agonist activity. Milk from cows fed increased levels of green plant material, contains increased phytanic acid concentrations, but it is unknown to what extent minor increases in phytanic acid content in dairy fat leads to higher circulating levels of phytanic acid in plasma of the consumers. Objective To investigate if cow feeding regimes affects concentration of plasma phytanic acid and risk markers of the metabolic syndrome in human. Design In a double-blind, randomized, 4 wk, parallel intervention study 14 healthy young subjects were given 45 g milk fat/d from test butter and cheese with 0.24 wt% phytanic acid or a control diet with 0.13 wt% phytanic acid. Difference in phytanic acid was obtained by feeding roughage with low or high content of chlorophyll. Results There tended to be a difference in plasma phytanic acid (P = 0.0730 concentration after the dietary intervention. Plasma phytanic acid increased significantly within both groups with the highest increase in control group (24% compared to phytanic acid group (15%. There were no significant effects of phytanic acid on risk markers for the metabolic syndrome. Conclusions The results indicate that increased intake of dairy fat modify the plasma phytanic acid concentration, regardless of cows feeding regime and the minor difference in dietary phytanic acid. Whether the phytanic acid has potential to affects the risk markers of the metabolic syndrome in human still remain to be elucidated. Trial Registration ClinicalTrials.gov: NCT01343576

Evaluation of corn germ from ethanol production as an alternative fat source in dairy cow diets.

Science.gov (United States)

Abdelqader, M M; Hippen, A R; Kalscheur, K F; Schingoethe, D J; Karges, K; Gibson, M L

2009-03-01

Sixteen multiparous cows (12 Holstein and 4 Brown Swiss, 132 +/- 20 d in milk) were used in a replicated 4 x 4 Latin square design with 4-wk periods to determine the effects of feeding corn germ on dairy cow performance. Diets were formulated with increasing concentrations of corn germ (Dakota Germ, Poet Nutrition, Sioux Falls, SD) at 0, 7, 14, and 21% of the diet dry matter (DM). All diets had a 55:45 forage to concentrate ratio, where forage was 55% corn silage and 45% alfalfa hay. Dietary fat increased from 4.8% in the control diet to 8.2% at the greatest inclusion level of corn germ. The addition of corn germ resulted in a quadratic response in DM intake with numerically greater intake at 14% of diet DM. Feeding corn germ at 7 and 14% of diet DM increased milk yield and energy-corrected milk as well as fat percentage and yield. Milk protein yield tended to decrease as the concentration of corn germ increased in the diet. Dietary treatments had no effect on feed efficiency, which averaged 1.40 kg of energy-corrected milk/kg of DMI. Increasing the dietary concentration of corn germ resulted in a linear increase in milk fat concentrations of monounsaturated and polyunsaturated fatty acids at the expense of saturated fatty acids. Milk fat concentration and yield of cis-9, trans-11 and trans-10, cis-12 conjugated linoleic acid were increased with increased dietary concentrations of corn germ. Although milk fat concentrations of both total trans-18:1 and cis-18:1 fatty acids increased linearly, a marked numeric increase in the concentration of trans-10 C18:1 was observed in milk from cows fed the 21% corn germ diet. A similar response was observed in plasma concentration of trans-10 C18:1. Feeding increasing concentrations of corn germ had no effect on plasma concentrations of glucose, triglyceride, or beta-hydroxybutyrate; however, the concentration of nonesterified fatty acids increased linearly, with plasma cholesterol concentration demonstrating a similar trend

Shifts in bacterial community composition in the rumen of lactating dairy cows under milk fat-depressing conditions.

Science.gov (United States)

Weimer, P J; Stevenson, D M; Mertens, D R

2010-01-01

Eighteen ruminally cannulated dairy cattle were fed a series of diets (in 28-d periods) designed to elicit different degrees of milk fat depression (MFD) for the purpose of relating MFD to ruminal bacterial populations. Cows were fed a TMR containing 25% starch (DM basis) supplied as corn silage, a slowly fermented starch (SFS treatment, period 1), then switched to a TMR containing 27% starch, much of it supplied as ground high-moisture corn, a rapidly fermented starch (RFS treatment, period 2). In period 3, the RFS diet was amended with 13.6 mg of monensin/kg of DM (RFS/Mon treatment), and in period 4, the cows were returned to the RFS diet without monensin (RFS/Post treatment). Effect of both starch source and monensin on milk fat percentage varied by cow, and cluster analysis identified 4 pairs of cows having distinct milk fat patterns. Archived ruminal liquors and solids from the 4 pairs were processed to isolate bacterial DNA, which was subjected to automated ribosomal intergenic spacer analysis followed by correspondence analysis to visualize bacterial community composition (BCC). One pair of cows (S-responsive) showed MFD on RFS feeding, but displayed no additional MFD upon monensin feeding and a fat rebound upon monensin withdrawal. The second pair of cows (M-responsive) showed no MFD upon switch from the SFS diet to the RFS diet, but displayed strong MFD upon monensin feeding and no recovery after monensin withdrawal. Both groups displayed major shifts in BCC upon dietary shifts, including dietary shifts that both did and did not change milk fat production. The third pair of cows (SM-responsive) displayed reduction of milk fat on both RFS and RFS/Mon diets, and fat returned to the levels on the RFS diet upon monensin withdrawal; these cows showed a more gradual shift in BCC in response to both starch source and monensin. The fourth pair of cows (nonresponsive) did not display changes in milk fat percentage with dietary treatment and showed only minor

Pancreatic Enzyme Therapy and Coefficient of Fat Absorption in Children and AdolReplacement escents With Cystic Fibrosis

NARCIS (Netherlands)

Woestenenk, Janna W; van der Ent, Cornelis K.; Houwen, Roderick H J; van der Ent, CK

Objectives: Pancreatic enzyme replacement therapy (PERT) is the proven therapy to substantially reduce fat malabsorption in patients with cystic fibrosis (CF). Few details of the daily practice regarding PERT and the resulting coefficient of fat absorption (CFA) are known. We therefore recorded the

Dairy fat blends high in α-linolenic acid are superior to n-3 fatty-acid-enriched palm oil blends for increasing DHA levels in the brains of young rats.

Science.gov (United States)

Du, Qin; Martin, Jean-Charles; Agnani, Genevieve; Pages, Nicole; Leruyet, Pascale; Carayon, Pierre; Delplanque, Bernadette

2012-12-01

Achieving an appropriate docosahexaenoic acid (DHA) status in the neonatal brain is an important goal of neonatal nutrition. We evaluated how different dietary fat matrices improved DHA content in the brains of both male and female rats. Forty rats of each gender were born from dams fed over gestation and lactation with a low α-linolenic acid (ALA) diet (0.4% of fatty acids) and subjected for 6 weeks after weaning to a palm oil blend-based diet (10% by weight) that provided either 1.5% ALA or 1.5% ALA and 0.12% DHA with 0.4% arachidonic acid or to an anhydrous dairy fat blend that provided 1.5% or 2.3% ALA. Fatty acids in the plasma, red blood cells (RBCs) and whole brain were determined by gas chromatography. The 1.5% ALA dairy fat was superior to both the 1.5% ALA palm oil blends for increasing brain DHA (14.4% increase, PDHA due to a gender-to-diet interaction, with dairy fats attenuating the gender effect. Brain DHA was predicted with a better accuracy by some plasma and RBC fatty acids when used in combination (R(2) of 0.6) than when used individually (R(2)=0.47 for RBC n-3 docosapentaenoic acid at best). In conclusion, dairy fat blends enriched with ALA appear to be an interesting strategy for achieving optimal DHA levels in the brain of postweaning rats. Human applications are worth considering. Copyright © 2012 Elsevier Inc. All rights reserved.

Optimize fat Replacers in food

Directory of Open Access Journals (Sweden)

M HassaniMoosaAbadi

2018-03-01

CONCLUSION: In order to solve some problems related to the elimination or reduction of fat , cardiovascular diseases prevention and health improvement, it is possible to use fat alternatives in communities’ food, furthermore, the obtained results indicated that the production of low-calorie foods is similar to the texture of high fat products.

Qualitative Analysis of Dairy and Powder Milk Using Laser-Induced Breakdown Spectroscopy (LIBS).

Science.gov (United States)

Alfarraj, Bader A; Sanghapi, Herve K; Bhatt, Chet R; Yueh, Fang Y; Singh, Jagdish P

2018-01-01

Laser-induced breakdown spectroscopy (LIBS) technique was used to compare various types of commercial milk products. Laser-induced breakdown spectroscopy spectra were investigated for the determination of the elemental composition of soy and rice milk powder, dairy milk, and lactose-free dairy milk. The analysis was performed using radiative transitions. Atomic emissions from Ca, K, Na, and Mg lines observed in LIBS spectra of dairy milk were compared. In addition, proteins and fat level in milks can be determined using molecular emissions such as CN bands. Ca concentrations were calculated to be 2.165 ± 0.203 g/L in 1% of dairy milk fat samples and 2.809 ± 0.172 g/L in 2% of dairy milk fat samples using the standard addition method (SAM) with LIBS spectra. Univariate and multivariate statistical analysis methods showed that the contents of major mineral elements were higher in lactose-free dairy milk than those in dairy milk. The principal component analysis (PCA) method was used to discriminate four milk samples depending on their mineral elements concentration. In addition, proteins and fat level in dairy milks were determined using molecular emissions such as CN band. We applied partial least squares regression (PLSR) and simple linear regression (SLR) models to predict levels of milk fat in dairy milk samples. The PLSR model was successfully used to predict levels of milk fat in dairy milk sample with the relative accuracy (RA%) less than 6.62% using CN (0,0) band.

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality.

Science.gov (United States)

Román, Laura; Santos, Isabel; Martínez, Mario M; Gómez, Manuel

2015-12-01

The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, reducing the number of air bubbles and increasing their size, while emulsifier incorporation facilitated air entrapment in batter. Emulsifier addition also increased the elastic and viscous moduli of the batter, while oil reduction resulted in a less structured batter. Emulsifier incorporation leads to good quality cakes, minimizing the negative effect of oil reduction, maintaining the volume and reducing the hardness of cakes. Furthermore, consumer acceptability of the reduced fat cakes was improved by the addition of emulsifier. Thus, the results confirmed the positive effect of partial oil substitution (up to 2/3) by extruded flour paste on the quality of reduced fat cakes when emulsifier was incorporated.

Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages

OpenAIRE

Chaminda Senaka Ranadheera; Janak K. Vidanarachchi; Ramon Silva Rocha; Adriano G. Cruz; Said Ajlouni

2017-01-01

Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, mainly through the process of replacing or including beneficial bacteria in the gastrointestinal tract. Fermented dairy foods such as yogurt, fermented milk and cheese are the major vehicle in delivering probiotics, and probiotic delivery have been traditionally associated with these fermented dairy foods. Additionally, many other non-dairy probiotic products and non-food form ...

Effect of organic sources of minerals on fat-corrected milk yield of dairy cows in confinement

Directory of Open Access Journals (Sweden)

Tiago Antonio Del Valle

2015-03-01

Full Text Available This study evaluated the effects of organic and inorganic sources of minerals in diets for mid-lactation dairy cows on milk yield and composition, intake and total apparent digestibility of dry matter and nutrients, blood parameters, microbial protein synthesis, and energy and protein balances. Twenty Holstein cows averaging 146.83±67.34 days in milk and weighing 625.30±80.37 kg were used. The experimental design was a crossover. Diets were composed of corn silage (50%, ground grain corn, and soybean meal, differing with regard to the sources of trace minerals, plus an organic and inorganic mix. The organic mineral source increased milk fat and fat-corrected milk yield without changing milk yield, intake, or total apparent digestibility. Blood parameters, microbial protein synthesis, and energy and protein balances were not affected by the sources of minerals. Organic sources of minerals improve milk fat yield without affecting other parameters.

Use of test day milk fat and milk protein to detect subclinical ketosis in dairy cattle in Ontario.

Science.gov (United States)

Duffield, T F; Kelton, D F; Leslie, K E; Lissemore, K D; Lumsden, J H

1997-01-01

Serum beta-hydroxybutyrate (BHB) levels were determined for 1333 dairy cows in various stages of lactation and parity on 93 dairy farms in Ontario. The data were collected in a cross-sectional manner, as part of the 1992 Ontario Dairy Monitoring and Analysis Program. The median serum BHB was 536 mumol/L for all cows, with a range of 0 to 5801 mumol/L. When subclinical ketosis was defined as a serum BHB level of 1200 mumol/L or higher, the prevalence of ketosis for cows in early lactation ( 149 DIM), and dry cows were 5.3%, 3.2%, and 1.6%, respectively. The mean serum BHB was significantly higher in the early group compared with each of the other 3 groups (P ketosis. However, test-day fat percent and test-day protein percent, used alone or in combination, were not useful screening tests for identifying cows with subclinical ketosis. PMID:9360791

Dairy product consumption and risk of colorectal cancer in an older mediterranean population at high cardiovascular risk.

Science.gov (United States)

Barrubés, Laura; Babio, Nancy; Mena-Sánchez, Guillermo; Toledo, Estefania; Ramírez-Sabio, Judith B; Estruch, Ramón; Ros, Emilio; Fitó, Montserrat; Arós, Fernando; Fiol, Miquel; Santos-Lozano, José Manuel; Serra-Majem, Lluís; Pintó, Xavier; Martínez-González, Miguel Ángel; Sorlí, José Vicente; Basora, Josep; Salas-Salvadó, Jordi

2018-04-16

Prospective studies have reported an inverse association between the consumption of total dairy products and milk and the risk of colorectal cancer (CRC). Nonetheless, there is little and inconsistent evidence regarding subtypes of dairy product and CRC risk. We assessed the associations between the consumption of total dairy products, their different subtypes and CRC risk in older Mediterranean individuals at high cardiovascular risk. We analyzed data from 7,216 men and women (55-80 years) without CRC at baseline from the PREvención con DIeta MEDiterránea study. Individuals were recruited between 2003 and 2009 and followed up until December 2012. At baseline and yearly thereafter, consumption of total and specific dairy products was assessed using a validated 137-item food-frequency questionnaire. Cox proportional hazards ratios (HRs) of CRC incidence were estimated for tertiles of mean consumption of dairy products during the follow-up. During a median [interquartile range] follow-up of 6.0 [4.4-7.3] years, we documented 101 incident CRC cases. In the multivariable-adjusted models, HRs and 95% confidence intervals (CIs) of CRC for the comparison of extreme tertiles of total dairy product and low-fat milk consumption were 0.55 (95% CI: 0.31-0.99; p-trend = 0.037) and 0.54 (95% CI: 0.32-0.92; p-trend = 0.022), respectively. No significant associations with other dairy products (whole-fat and low-fat dairy products; total, low-fat and whole-fat yogurt; cheese; total, low-fat and whole-fat milk; concentrated full-fat dairy products, sugar-enriched dairy products and fermented dairy products) were found. A high consumption of total dairy products and low-fat milk was significantly associated with a reduced CRC risk. © 2018 UICC.

Rapid analysis of effluents generated by the dairy industry for fat determination by preconcentration in nylon membranes and attenuated total reflectance infrared spectroscopy measurement.

Science.gov (United States)

Moliner Martínez, Y; Muñoz-Ortuño, M; Herráez-Hernández, R; Campíns-Falcó, P

2014-02-01

This paper describes a new approach for the determination of fat in the effluents generated by the dairy industry which is based on the retention of fat in nylon membranes and measurement of the absorbances on the membrane surface by ATR-IR spectroscopy. Different options have been evaluated for retaining fat in the membranes using milk samples of different origin and fat content. Based on the results obtained, a method is proposed for the determination of fat in effluents which involves the filtration of 1 mL of the samples through 0.45 µm nylon membranes of 13 mm diameter. The fat content is then determined by measuring the absorbance of band at 1745 cm(-1). The proposed method can be used for the direct estimation of fat at concentrations in the 2-12 mg/L interval with adequate reproducibility. The intraday precision, expressed as coefficients of variation CVs, were ≤ 11%, whereas the interday CVs were ≤ 20%. The method shows a good tolerance towards conditions typically found in the effluents generated by the dairy industry. The most relevant features of the proposed method are simplicity and speed as the samples can be characterized in a few minutes. Sample preparation does not involve either additional instrumentation (such as pumps or vacuum equipment) or organic solvents or other chemicals. Therefore, the proposed method can be considered a rapid, simple and cost-effective alternative to gravimetric methods for controlling fat content in these effluents during production or cleaning processes. © 2013 Published by Elsevier B.V.

Formulation of reduced-calorie biscuits using artificial sweeteners and fat replacer with dairy–multigrain approach

Directory of Open Access Journals (Sweden)

Dipesh Aggarwal

2016-03-01

Conclusion: The study demonstrated that highly acceptable reduced-calorie biscuits can be produced by using dairy–multigrain composite flour with maltitol and FOS-sucralose (as sweetener and PD (as fat replacer.

Short communication: Genetic study of methane production predicted from milk fat composition in dairy cows.

Science.gov (United States)

van Engelen, S; Bovenhuis, H; Dijkstra, J; van Arendonk, J A M; Visker, M H P W

2015-11-01

Dairy cows produce enteric methane, a greenhouse gas with 25 times the global warming potential of CO2. Breeding could make a permanent, cumulative, and long-term contribution to methane reduction. Due to a lack of accurate, repeatable, individual methane measurements needed for breeding, indicators of methane production based on milk fatty acids have been proposed. The aim of the present study was to quantify the genetic variation for predicted methane yields. The milk fat composition of 1,905 first-lactation Dutch Holstein-Friesian cows was used to investigate 3 different predicted methane yields (g/kg of DMI): Methane1, Methane2, and Methane3. Methane1 was based on the milk fat proportions of C17:0anteiso, C18:1 rans-10+11, C18:1 cis-11, and C18:1 cis-13 (R(2)=0.73). Methane2 was based on C4:0, C18:0, C18:1 trans-10+11, and C18:1 cis-11 (R(2)=0.70). Methane3 was based on C4:0, C6:0, and C18:1 trans-10+11 (R(2)=0.63). Predicted methane yields were demonstrated to be heritable traits, with heritabilities between 0.12 and 0.44. Breeding can, thus, be used to decrease methane production predicted based on milk fatty acids. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Serum amyloid A and haptoglobin concentrations and liver fat percentage in lactating dairy cows with abomasal displacement.

Science.gov (United States)

Guzelbektes, H; Sen, I; Ok, M; Constable, P D; Boydak, M; Coskun, A

2010-01-01

There has been increased interest in measuring the serum concentration of acute phase reactants such as serum amyloid A [SAA] and haptoglobin [haptoglobin] in periparturient cattle in order to provide a method for detecting the presence of inflammation or bacterial infection. To determine whether [SAA] and [haptoglobin] are increased in cows with displaced abomasum as compared with healthy dairy cows. Fifty-four adult dairy cows in early lactation that had left displaced abomasum (LDA, n = 34), right displaced abomasum or abomasal volvulus (RDA/AV, n = 11), or were healthy on physical examination (control, n = 9). Inflammatory diseases or bacterial infections such as mastitis, metritis, or pneumonia were not clinically apparent in any animal. Jugular venous blood was obtained from all cows and analyzed. Liver samples were obtained by biopsy in cattle with abomasal displacement. [SAA] and [haptoglobin] concentrations were increased in cows with LDA or RDA/AV as compared with healthy controls. Cows with displaced abomasum had mild to moderate hepatic lipidosis, based on liver fat percentages of 9.3 +/- 5.3% (mean +/- SD, LDA) and 10.8 +/- 7.7% (RDA/AV). [SAA] and [haptoglobin] were most strongly associated with liver fat percentage, r(s) = +0.55 (P hepatic lipidosis in cattle with abomasal displacement.

Physicochemical and functional properties of micronized jincheng orange by-products (Citrus sinensis Osbeck) dietary fiber and its application as a fat replacer in yogurt.

Science.gov (United States)

Yi, Tian; Huang, Xingjian; Pan, Siyi; Wang, Lufeng

2014-08-01

Orange by-products from juice extraction are generally discarded or used in animal feed due to their low market value. However, orange by-products show potential as dietary fiber (DF) and fat replacers in products such as yogurt. This study assessed the benefits of using orange by-products in DF-enriched materials such as DF powders (OP) and micronized DF with ball-milling (MDF). The study also investigated the effects of adding different levels of OP and MDF on the quality of low-fat yogurt. Results show that MDF showed better physicochemical and functional properties than OP, and that 2% MDF as a fat replacer in yogurt retained most of the textural and sensory properties of full-fat yogurt. Therefore, this study showed that MDF is a promising alternative as a fat replacer in low-fat yogurt, without sacrificing good taste and other qualities of full-fat yogurt.

Effects of fat supplementations on milk production and composition, ruminal and plasma parameters of dairy cows

Directory of Open Access Journals (Sweden)

L. Bailoni

2010-04-01

Full Text Available The effects on milk yield and quality caused by the same amount (325 g/d/cow of lipids provided by 3 different fat sources (hydrogenate palm fat, HF; calcium salt palm fat, CaSF; full-fat toasted soybean, TS, top dressed to a common total mixed ration, were investigated. Supplementations did not affect feed intake and milk yield, but markedly changed the acidic profile of milk fat. CaSF and TS significantly increased the proportions of unsaturated fatty acids of milk fat with respect to control and to HF. The 3 fat sources did not affect the concentrations of ammonia and VFA of rumen fluid. TS only slightly increased (P<0.10 plasma urea content because of a higher dietary protein supply, with respect to the other treatments. The use of a low amount of toasted and cracked full fat soybean seem to be interesting to increase the energy concentration of diets in replacement to commercial fat products and it can be use to modify the milk fat quality increasing the fraction with benefit effects on human health.

Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt.

Science.gov (United States)

Pang, Zhihua; Deeth, Hilton; Yang, Hongshun; Prakash, Sangeeta; Bansal, Nidhi

2017-05-01

Tilapia skin gelatin (TSG) was studied in a 3-stage process (cooling, annealing, and heating) for pure gelatin gels and in a 4-stage process (acidification, cooling, annealing, and heating) for acid milk gels and cultured yogurt. The aim was to evaluate the use of TSG as a replacement for mammalian gelatin in yogurt. In pure TSG gels, stronger gels with higher melting temperatures were formed with increasing TSG concentrations. Compared with bovine gelatin (BG), which gelled at a concentration of 2.5%, TSG gels had lower gelling (14.1°C) and melting (24°C) temperatures but comparable storage moduli during annealing. In acid milk gels, addition of TSG increased the firmness of the gels with increasing concentration. Gelling and melting points of TSG in milk gels were observed at sufficient concentrations during cooling and heating. Strands and sheets were observed in the electron micrographs of milk gels with 1% TSG and a very dense structure was observed with 2.5% TSG. Yogurt with 0.4% TSG had similar viscosity, consistency, pseudoplasticity, and thixotropy as yogurt containing 0.4% BG; no difference was perceived by sensory panelists according to a triangle test. Addition of 0.4% TSG completely prevented whey separation from the acid milk gel and yogurt. The results suggest that TSG could be a suitable replacement for mammalian gelatin in low-fat stirred yogurt. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages

OpenAIRE

Lee, Hyun-Jin; Jung, Eun-Hee; Lee, Sang-Hwa; Kim, Jong-Hee; Lee, Jae-Joon; Choi, Yang-II

2015-01-01

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12%...

Effects of fat source and dietary sodium bicarbonate plus straw on the conjugated linoleic acid content of milk of dairy cows.

Science.gov (United States)

Troegeler-Meynadier, Annabelle; Nicot, Marie-Claude; Enjalbert, Francis

2007-10-01

The effects of fat source (0.7 kg of fatty acids from extruded soybeans or palmitic acid), of sodium bicarbonate (0.3 kg) plus straw (1 kg) and the interaction of these treatments on the content of conjugated linoleic acid (CLA) in the milk of dairy cows were examined. During nine weeks a group of 10 cows received a ration with palmitic acid and bicarbonate plus straw (ration PAB). During three periods of three weeks a second group of 10 cows received successively a ration with extruded soybeans and bicarbonate plus straw (ration ESB), a ration with palmitic acid without bicarbonate or straw (ration PA), and a ration with extruded soybeans without bicarbonate or straw (ration ES). Rations ES and ESB increased the content of polyunsaturated fatty acids in milk, but decreased milk fat content, compared to rations PAB and PA. Ration ESB led to the greatest milk CLA content, by a synergy between the high amount of dietary fat, and the action of bicarbonate plus straw, favouring trans11 isomers of CLA and C18:1, presumably via a ruminal pH near neutrality. Ration ES favoured trans10 isomers, not desaturated in the mammary gland, so that the milk CLA content was lower than with ration ESB, and resulted in the lowest milk fat content. In conclusion, a ration supplemented with both extruded soybeans and bicarbonate plus straw, was an efficient way to increase the CLA content in the milk of dairy cows.

Effect of fat supplementation and stage of lactation on methane production in dairy cows

DEFF Research Database (Denmark)

Alstrup, Lene; Hellwing, Anne Louise Frydendahl; Lund, Peter

2015-01-01

The aim was to determine the effect of fat supplementation on methane (CH4) production and to study if the effect persists over time as lactation progresses. Rumen microbial protein synthesis and thereby milk yield may be reduced when fermentable organic matter (OM) is replaced by nonfermentable...

Studies on the replacement policies in dairy cattle II.Optimum policy and influence of changes in production and prices

NARCIS (Netherlands)

Arendonk, van J.A.M.

1985-01-01

A dynamic programming model was developed to determine the optimum replacement policy of dairy cows. In the model cows were described in terms of lactation number, stage of lactation and the level of milk production during the previous and present lactations. The objective in determining the optimum

Phytosterol-based edible oleogels: A novel way of replacing saturated fat in food.

Science.gov (United States)

Matheson, A; Dalkas, G; Clegg, P S; Euston, S R

2018-06-01

This article presents a summary of recent results relating to phytosterol oleogels. Oleogels represent a novel way of replacing saturated fat in food, whilst phytosterols have been shown to actively lower low-density lipoprotein (LDL)- cholesterol levels. There are a number of technical challenges to exploiting phytosterol oleogels, including a high sensitivity to water. To facilitate their incorporation into food, the fundamental physiochemical processes which mediate the formation of these gels and two different approaches to produce phytosterol oleogels that are stable in the presence of water were explored as part of the recent Biotechnology and Biological Sciences Research Council (BBSRC)-Diet and Health Research Industry Club (DRINC)-funded Edible Oleogels for Reduction of Saturated Fat project. This report summarises the findings, which will support the development of healthier food products that are lower in saturated fat and acceptable to consumers.

Studies of 90Sr presence in milk and commercial dairy products

International Nuclear Information System (INIS)

Kruk, M.; Solecki, J.

2011-01-01

The aim of this article was to present the studies of radiological level of some commercial dairy products in Mazovian, Kuyavian-Pomeranian and Lublin regions. They were carried out for 27 commercial dairy products such as two specimens of lean cottage cheese, three specimens of cottage cheese containing a limited percentage of fat, three specimens of fat cottage cheese, three specimens of milk containing 3.2% of fat, three specimens of milk containing 2.0% of fat, two specimens of sour cream containing 12% of fat, three specimens of sour cream containing 18% of fat, one specimen of 30% whipping cream, two specimens of homogenized (strawberry and vanilla) cheese, three specimens of hard rennet cheese, one specimen of powdered milk, one specimen of goat milk. For the given commercial dairy products there were calculated effective doses (?Sv) obtained after consumption of 1 kg contaminated product for different age groups. (author)

Quality characteristics of selected dairy products in Serbia

Directory of Open Access Journals (Sweden)

Ilija Djekic

2013-11-01

Full Text Available The aim of this paper was to assess and compare the compliance of the chosen quality characteristics of commercially available dairy products with the requirements of the current Serbian legislation. A total of 706 samples of liquid milks (pasteurized and UHT-treated, fermented milks (liquid and solid yoghurt and milk powders (skimmed and whole milk powder were collected from the market and analysed for milk fat content, pH value, water content and protein content, depending on the type of product. The obtained results were interpreted in relation to the dairy plants capacities in which the analysed dairy products were produced. Except the fermented milk samples with a declared milk fat content of 3.2 %, all other analysed compositional and quality parameters of the selected dairy products were in compliance with the current legislation. It was observed that dairy plants of smaller capacity had a higher variation of quality characteristics of dairy products.

Milk production is unaffected by replacing barley or sodium hydroxide wheat with maize cob silage in rations for dairy cows

DEFF Research Database (Denmark)

Hymøller, Lone; Hellwing, Anne Louise Frydendahl; Lund, Peter

2014-01-01

. The energy-corrected milk yield was unaffected by treatment. The fat content of the milk on the MCS ration was not different from the SHW ration, whereas it was higher on the barley ration. The protein content of the milk decreased when MCS was used in the ration compared with barley and SHW. From ruminal......Starch is an important energy-providing nutrient for dairy cows that is most commonly provided from cereal grains. However, ruminal fermentation of large amounts of easily degradable starch leads to excessive production and accumulation of volatile fatty acids (VFA). VFA not only play a vital role...... in the energy metabolism of dairy cows but are also the main cause of ruminal acidosis and depressed feed intake. The aim of the present study was to compare maize cob silage (MCS) as an energy supplement in rations for dairy cows with highly rumen-digestible rolled barley and with sodium hydroxide wheat (SHW...

Circulating Biomarkers of Dairy Fat and Risk of Incident Diabetes Mellitus Among Men and Women in the United States in Two Large Prospective Cohorts.

Science.gov (United States)

Yakoob, Mohammad Y; Shi, Peilin; Willett, Walter C; Rexrode, Kathryn M; Campos, Hannia; Orav, E John; Hu, Frank B; Mozaffarian, Dariush

2016-04-26

In prospective studies, the relationship of self-reported consumption of dairy foods with risk of diabetes mellitus is inconsistent. Few studies have assessed dairy fat, using circulating biomarkers, and incident diabetes mellitus. We tested the hypothesis that circulating fatty acid biomarkers of dairy fat, 15:0, 17:0, and t-16:1n-7, are associated with lower incident diabetes mellitus. Among 3333 adults aged 30 to 75 years and free of prevalent diabetes mellitus at baseline, total plasma and erythrocyte fatty acids were measured in blood collected in 1989 to 1990 (Nurses' Health Study) and 1993 to 1994 (Health Professionals Follow-Up Study). Incident diabetes mellitus through 2010 was confirmed by a validated supplementary questionnaire based on symptoms, diagnostic tests, and medications. Risk was assessed by using Cox proportional hazards, with cohort findings combined by meta-analysis. During mean±standard deviation follow-up of 15.2±5.6 years, 277 new cases of diabetes mellitus were diagnosed. In pooled multivariate analyses adjusting for demographics, metabolic risk factors, lifestyle, diet, and other circulating fatty acids, individuals with higher plasma 15:0 had a 44% lower risk of diabetes mellitus (quartiles 4 versus 1, hazard ratio, 0.56; 95% confidence interval, 0.37-0.86; P-trend=0.01); higher plasma 17:0, 43% lower risk (hazard ratio, 0.57; 95% confidence interval, 0.39-0.83; P-trend=0.01); and higher t-16:1n-7, 52% lower risk (hazard ratio, 0.48; 95% confidence interval, 0.33-0.70; P-trend diabetes mellitus. Results were similar for erythrocyte 17:0. Our findings highlight the need to better understand the potential health effects of dairy fat, and the dietary and metabolic determinants of these fatty acids. © 2016 American Heart Association, Inc.

Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose.

Science.gov (United States)

de Oliveira Faria, Miriam; Cipriano, Tayssa Martins; da Cruz, Adriano Gomes; Santos, Bibiana Alves Dos; Pollonio, Marise Aparecida Rodrigues; Campagnol, Paulo Cezar Bastianello

2015-06-01

Bologna-type sausages were produced with 50% of their pork back-fat content replaced with gels elaborated with different ratios of pork skin, water, and amorphous cellulose (1:1:0, 1:1:0.1, 1:1:0.2, 1:1:0.3, and 1:1:0.4). The impact of such replacement on the physico-chemical characteristics and the consumer sensory profiling was evaluated. The modified treatments had 42% less fat, 18% more protein, and 8% more moisture than the control group. Treatments with amorphous cellulose had a lower cooking loss and higher emulsion stability. High amorphous cellulose content (1:1:0.3 and 1:1:0.4) increased hardness, gumminess, and chewiness. The gel formulated with the ratio of 1:1:0.2 (pork skin: water: amorphous cellulose gel) provided a sensory sensation similar to that provided by fat and allowed products of good acceptance to be obtained. Therefore, a combination of pork skin and amorphous cellulose is useful in improving technological quality and producing healthier and sensory acceptable bologna-type sausages. Copyright © 2015 Elsevier Ltd. All rights reserved.

The effect of different physical forms of rapeseed as a fat supplement on the activity of some enzymes in the duodenal chyme of dairy cows

DEFF Research Database (Denmark)

Moharerry, A.; Brask, Maike; Weisbjerg, Martin Riis

2014-01-01

Studies on nutritional regulation of digestive enzymes in ruminants are scarce. Fat supplementation of diets for dairy cows changes the supply of nutrients for absorption and transport. The aim of this experiment was to study the effect of the physical form of rapeseed (Brassica napus) fat......) and three fat-supplemented rations with either rapeseed cake (RSC), whole cracked rape seed (WCR), or rapeseed oil (RSO). The correlation coefficients among duodenal enzyme activities and the relationship between α-amylase and protease activities were examined. Diurnal samples were taken from the duodenum...

Cuts of dairy-origin cattle fed mesquite pod meal in replacement of corn

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Marina de Paula Almeida

2017-09-01

Full Text Available This study was carried out in order to assess commercial front and rear cuts of dairy-origin cattle fed mesquite pod meal. Twenty-five non-castrated male bovines (Holstein-Zebu, distributed according to a completely randomized design, with five animals per treatment, were used. The feed contained about 121.2 and 544.98 g kg-1 of crude protein and total digestible nutrients, respectively, and was composed of tifton grass hay, cornmeal, soybean meal, mesquite pod meal and mineral salt. The right half carcass of each animal was separated between the 5th and 6th ribs, in front and rear quarters, from which commercial cuts were obtained. There was no effect (p > 0.05 as to the replacement of corn for mesquite pod meal on the weights and yields of front cuts (shoulder, brisket, chuck, hump and flanks and rear cuts (tenderloin, shank, knuckle, thin flank, flat, eye round, rump tail, top side, cap of rump, rump, cut of rump, striploin, cap of cube roll. Mesquite pod meal can substitute cornmeal in 100% in the concentrate without changes in weight and yield of the commercial front and rear cuts of male bovines of dairy origin.

Thyroid Hormones, Insulin, Body Fat, and Blood Biochemistry Indices in Dairy Cows During the Reproduction/Production Cycle

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Paulíková I.

2017-03-01

Full Text Available This study investigated the changes in: thyroid hormones, amount of subcutaneous fat, and selected indices of blood biochemistry in dairy cows in relation to the reproduction/production cycle. The blood samples were collected both ante- and post-partum every two weeks. When evaluating the mean values of the investigated indices, the major changes were recorded in dairy cows 3 to 14 days after calving. During this period, we observed a significant decrease in the mean serum levels of T3 (P < 0.05, T4 (P < 0.01, and triglycerides (P < 0.01. An opposite trend was observed with a significant increase after calving in the: mean serum levels of β-hydroxybutyrate (P < 0.05, urea (P < 0.01, and mean AST activities (P < 0.05. A significant increase over the normal range was recorded in the average levels of non-esterified fatty acids (P < 0.01 and total bilirubin (P < 0.01. From the next sampling (28 days after calving onwards we recorded a significant increase in the blood serum levels of cholesterol (P < 0.01, total lipids (P < 0.01, total protein (P < 0.01, as well as a significant decrease in the insulin levels (P < 0.05 and a reduced layer of subcutaneous fat (P < 0.01. The blood serum iodine concentration showed only slight significant changes (P < 0.05 during the observation. Blood serum levels of glucose did not show any significant changes during the whole observation period. Within the whole observation period we found a negative correlation between T3 levels and the layer of subcutaneous fat (r = −0.2606; P < 0.05. This correlation was much more marked in cows 3 to 14 days after calving (r = −0.5077; P < 0.05, which may indicate a possible relationships between the thyroid status, body condition, and post partum negative energy balance.

Involvement of dietary saturated fats, from all sources or of dairy origin only, in insulin resistance and type 2 diabetes.

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Morio, Béatrice; Fardet, Anthony; Legrand, Philippe; Lecerf, Jean-Michel

2016-01-01

Reducing the consumption of saturated fatty acids to a level as low as possible is a European public health recommendation to reduce the risk of cardiovascular disease. The association between dietary intake of saturated fatty acids and development and management of type 2 diabetes mellitus (T2DM), however, is a matter of debate. A literature search was performed to identify prospective studies and clinical trials in humans that explored the association between dietary intake of saturated fatty acids and risk of insulin resistance and T2DM. Furthermore, to assess whether specific foods, and not just the saturated fatty acid content of the food matrix, can have differential effects on human health, the relationship between consumption of full-fat dairy products, a main source of dietary saturated fatty acids, and risk of insulin resistance and T2DM was studied. There is no evidence that dietary saturated fatty acids from varied food sources affect the risk of insulin resistance or T2DM, nor is intake of full-fat dairy products associated with this risk. These findings strongly suggest that future studies on the effects of dietary saturated fatty acids should take into account the complexity of the food matrix. Furthermore, communication on saturated fats and their health effects should be prudent and well informed. © The Author(s) 2015. Published by Oxford University Press on behalf of the International Life Sciences Institute. All rights reserved. For Permissions, please e-mail: journals.permissions@oup.com.

High intake of dairy during energy restriction does not affect energy balance or the intestinal microflora compared to low dairy intake in overweight individuals in a randomized controlled trial

DEFF Research Database (Denmark)

Bendtsen, Line Quist; Blædel, Trine; Holm, Jacob Bak

2018-01-01

During weight loss, dairy calcium is proposed to accelerate weight and fat mass loss through increased fecal fat excretion. The primary objective was to investigate if a high-dairy energy-restricted diet is superior to low-dairy in terms of changes in body weight, body composition and fecal fat...... excretion over 24 weeks. Secondary objectives included fecal energy and calcium excretion, resting energy expenditure, blood pressure, lipid metabolism and gut microbiota. In a randomized, parallel-arm intervention study 11 men and 69 women (BMI 30.60.3 kg/m2, age 441 years) were allocated to a 500 kcal...... not increase fecal fat or accelerate weight and fat mass loss beyond energy restriction over 24 weeks in overweight and obese adults with a habitual calcium intake of ~1000 mg/d. However, this study indicate that Papillibacter is involved in body compositional changes....

Kefir drink causes a significant yet similar improvement in serum lipid profile, compared with low-fat milk, in a dairy-rich diet in overweight or obese premenopausal women: A randomized controlled trial.

Science.gov (United States)

Fathi, Yasamin; Ghodrati, Naeimeh; Zibaeenezhad, Mohammad-Javad; Faghih, Shiva

Controversy exists as to whether the lipid-lowering properties of kefir drink (a fermented probiotic dairy product) in animal models could be replicated in humans. To assess and compare the potential lipid-lowering effects of kefir drink with low-fat milk in a dairy-rich diet in overweight or obese premenopausal women. In this 8-week, single-center, multiarm, parallel-group, outpatient, randomized controlled trial, 75 eligible Iranian women aged 25 to 45 years were randomly allocated to kefir, milk, or control groups. Women in the control group received a weight-maintenance diet containing 2 servings/d of low-fat dairy products, whereas subjects in the milk and kefir groups received a similar diet containing 2 additional servings/d (a total of 4 servings/d) of dairy products from low-fat milk or kefir drink, respectively. At baseline and study end point, serum levels/ratios of total cholesterol (TC), low- and high-density lipoprotein cholesterol (LDLC and HDLC), triglyceride, Non-HDLC, TC/HDLC, LDLC/HDLC, and triglyceride/LDLC were measured as outcome measures. After 8 weeks, subjects in the kefir group had significantly lower serum levels/ratios of lipoproteins than those in the control group (mean between-group differences were -10.4 mg/dL, -9.7 mg/dL, -11.5 mg/dL, -0.4, and -0.3 for TC, LDLC, non-HDLC, TC/HDLC, and LDLC/HDLC, respectively; all P < .05). Similar results were observed in the milk group. However, no such significant differences were found between the kefir and milk groups. Kefir drink causes a significant yet similar improvement in serum lipid profile, compared with low-fat milk, in a dairy-rich diet in overweight or obese premenopausal women. Copyright © 2016 National Lipid Association. Published by Elsevier Inc. All rights reserved.

Orange fiber as a novel fat replacer in lemon ice cream

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Tainara de Moraes Crizel

2014-06-01

Full Text Available Orange fiber was used as a novel fat replacer in light lemon ice cream. Nine ice cream formulations were compared: standard control ice cream (IC; ice cream with fiber (F1 from the peel, bagasse, and orange seed (ICA and ICB; ice cream with fiber (F2 from the orange peel alone (ICC and ICD; ice cream with fiber (F3 from the peel, bagasse, and orange seed pretreated with hydro-distillation (ICE and ICF; and ice cream with fiber (F4 from the orange peel pretreated with hydro-distillation (ICG and ICH.The orange fiber reduced the ice cream fat content (50 % and the overrun ratio and increased the fiber content and the hardness, gumminess, and springiness values, but it did not affect the adhesiveness and odor of the samples. The samples with 1.0 % of orange fiber showed low melting rate values than those of the control ice cream. The overall acceptance of the ice cream with 1.0 % of pre-treated orange peel fiber did not differ from that of the control ice cream (80 %. The orange fiber proved a promising food ingredient since it can be used to decrease the fat content and increase bioactive compounds content, such as fiber and carotenoids.

Effect of modified dairy fat on postprandial and fasting plasma lipids and lipoproteins in healthy young men

DEFF Research Database (Denmark)

Tholstrup, T.; Sandström, B.; Hermansen, J.E.

1998-01-01

Fatty acid profile of milk fat can be modified by cow feeding strategies. Our aim was postprandially and after 4 wk to compare the effect of a modified milk fat(M diet) [with 16% of the cholesterolemic saturated fatty acid (C12-16) replaced by mainly oleic and stearic acids] with the effect of D...... diet than M diet (interaction effect, diet x timesP stearic acids may havebeen obscured by the high content of cholesterol-raising saturated fatty acids in milk fat...... diet, including aconventional Danish milk fat on plasma lipids and lipoproteins. A side effect of the cow feeding regime was a 5% (w/w) increase in trans fatty acid in M diet.Eighteen subjects were fed for two periods of 4 wk strictly controlled isoenergetic test diets with 40% of energy from total fat...

Dairy consumption and cardiometabolic health: outcomes of a 12-month crossover trial

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Crichton Georgina E

2012-03-01

Full Text Available Abstract Background A growing body of research suggests that regular consumption of dairy foods may counteract obesity and other components of the metabolic syndrome. However, human intervention trials are lacking. We aimed to determine the cardiometabolic health effects of increasing the consumption of reduced fat dairy foods in adults with habitually low dairy intakes in the absence of energy restriction. Methods An intervention trial was undertaken in 61 overweight or obese adults who were randomly assigned to a high dairy diet (HD, 4 serves of reduced fat dairy/day or a low dairy control diet (LD, ≤1 serve/day for 6 months then crossed over to the alternate diet for a further 6 months. A range of anthropometric and cardiometabolic parameters including body composition, metabolic rate, blood lipids, blood pressure and arterial compliance were assessed at the end of each diet phase. Results Total energy intake was 1120 kJ/day higher during the HD phase, resulting in slight weight gain during this period. However, there were no significant differences between HD and LD in absolute measures of waist circumference, body weight, fat mass or any other cardiometabolic parameter. Conclusion Recommended intakes of reduced fat dairy products may be incorporated into the diet of overweight adults without adversely affecting markers of cardiometabolic health. Trial Registration The trial was registered with the Australia and New Zealand Clinical Trials Registry (ACTRN12608000538347 on 24th October, 2008.

The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice cream.

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Zulim Botega, Daniele C; Marangoni, Alejandro G; Smith, Alexandra K; Goff, H Douglas

2013-09-01

The development of structure in ice cream, characterized by its smooth texture and resistance to collapse during melting, depends, in part, on the presence of solid fat during the whipping and freezing steps. The objective of this study was to investigate the potential application of 10% rice bran wax (RBW) oleogel, comprised 90% high-oleic sunflower oil and 10% RBW, to replace solid fat in ice cream. A commercial blend of 80% saturated mono- and diglycerides and 20% polysorbate 80 was used as the emulsifier. Standard ice cream measurements, cryo-scanning electron microscopy (cryo-SEM), differential scanning calorimetry (DSC), and transmission electron microscopy (TEM) were used to evaluate the formation of structure in ice cream. RBW oleogel produced higher levels of overrun when compared to a liquid oil ice cream sample, creating a lighter sample with good texture and appearance. However, those results were not associated with higher meltdown resistance. Microscopy revealed larger aggregation of RBW oleogel fat droplets at the air cell interface and distortion of the shape of air cells and fat droplets. Although the RBW oleogel did not develop sufficient structure in ice cream to maintain shape during meltdown when a mono- and diglycerides and polysorbate 80 blend was used as the emulsifier, micro- and ultrastructure investigations suggested that RBW oleogel did induce formation of a fat globule network in ice cream, suggesting that further optimization could lead to an alternative to saturated fat sources for ice cream applications. © 2013 Institute of Food Technologists®

Dietary fat and not calcium supplementation or dairy product consumption is associated with changes in anthropometrics during a randomized, placebo-controlled energy-restriction trial

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Zemel Michael B

2011-10-01

Full Text Available Abstract Insufficient calcium intake has been proposed to cause unbalanced energy partitioning leading to obesity. However, weight loss interventions including dietary calcium or dairy product consumption have not reported changes in lipid metabolism measured by the plasma lipidome. Methods The objective of this study was to determine the relationships between dairy product or supplemental calcium intake with changes in the plasma lipidome and body composition during energy restriction. A secondary objective of this study was to explore the relationships among calculated macronutrient composition of the energy restricted diet to changes in the plasma lipidome, and body composition during energy restriction. Overweight adults (n = 61 were randomized into one of three intervention groups including a deficit of 500kcal/d: 1 placebo; 2 900 mg/d calcium supplement; and 3 3-4 servings of dairy products/d plus a placebo supplement. Plasma fatty acid methyl esters of cholesterol ester, diacylglycerol, free fatty acids, lysophosphatidylcholine, phosphatidylcholine, phosphatidylethanolamine and triacylglycerol were quantified by capillary gas chromatography. Results After adjustments for energy and protein (g/d intake, there was no significant effect of treatment on changes in weight, waist circumference or body composition. Plasma lipidome did not differ among dietary treatment groups. Stepwise regression identified correlations between reported intake of monounsaturated fat (% of energy and changes in % lean mass (r = -0.44, P P Conclusions Dairy product consumption or calcium supplementation during energy restriction over the course of 12 weeks did not affect plasma lipids. Independent of calcium and dairy product consumption, short-term energy restriction altered body composition. Reported dietary fat composition of energy restricted diets was associated with the degree of change in body composition in these overweight and obese individuals.

Testosterone replacement alters the cell size in visceral fat but not in subcutaneous fat in hypogonadal aged male rats as a late-onset hypogonadism animal model

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Abdelhamed A

2015-03-01

Full Text Available Amr Abdelhamed,1,2 Shin-ichi Hisasue,1 Masato Shirai,3 Kazuhito Matsushita,1 Yoshiaki Wakumoto,1 Akira Tsujimura,1 Taiji Tsukamoto,4 Shigeo Horie1 1Department of Urology, Juntendo University, Graduate School of Medicine, Tokyo, Japan; 2Department of Dermatology, Venereology and Andrology, Sohag University, Graduate School of Medicine, Sohag, Egypt; 3Department of Urology, Juntendo University Urayasu Hospital, Urayasu, Japan; 4Department of Urology, School of Medicine, Sapporo Medical University, Sapporo, Japan Background: Patients with late-onset hypogonadism (LOH benefit from testosterone replacement by improvement in the parameters of the metabolic syndrome, but fat cell morphology in these patients is still unclear. This study aims to determine the effect of testosterone replacement on the morphology of fat cells in subcutaneous and visceral adipose tissue and on erectile function in hypogonadal aged male rats as a model of LOH. Methods: Ten male Sprague-Dawley rats aged 20–22 months were randomly allocated to two groups, ie, aged male controls (control group, n=5 and aged males treated with testosterone replacement therapy (TRT group, n=5. Testosterone enanthate 25 mg was injected subcutaneously every 2 weeks for 6 weeks. At 6 weeks, the intracavernous pressure (ICP and mean arterial blood pressure (MAP ratio was assessed. Visceral and subcutaneous adipose tissue specimens were collected and analyzed using Image-J software. Results: Body weight at 2, 4, and 6 weeks after TRT was 800.0±35.4 g, 767.5±46.3 g, and 780±40.4 g, respectively (not statistically significant. The ICP/MAP ratio was 0.341±0.015 in the TRT group and 0.274±0.049 in the control group (not statistically significant. The median subcutaneous fat cell size was 4.85×103 (range 0.85–12.53×103 µm2 in the control group and 4.93×103 (range 6.42–19.7×103 µm2 in the TRT group (not statistically significant. In contrast, median visceral fat cell size was significantly

Nitrogen utilization, preweaning nutrient digestibility, and growth effects of Holstein dairy calves fed 2 amounts of a moderately high protein or conventional milk replacer.

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Chapman, C E; Hill, T M; Elder, D R; Erickson, P S

2017-01-01

Studies have shown that calves fed milk replacers (MR) with crude protein (CP) concentrations greater than 20%, as typically found in conventional MR, have higher dry matter intakes (DMI) and greater average daily gains (ADG) but consume less starter, which can lead to stress during weaning and reduced rumen development. The greater amount of CP being fed to preweaned calves may alter their nitrogen (N) balance, and excess N may be excreted in the urine. The objective of this study was to determine N utilization in preweaned calves fed diets varying in the amount of CP and MR fed. This study used 24 newborn dairy heifer calves blocked by birth and randomly assigned to 1 of 3 treatments: (1) 446g dry matter (DM) of a conventional MR (CON; 20% CP, 20% fat), (2) 669g DM of a moderately high protein MR (moderate; MOD; 26% CP, 18% fat), or (3) 892g DM of a moderately high protein MR (aggressive; AGG; 26% CP, 18% fat). All calves had ad libitum access to starter and water. Both MR and starter were medicated with decoquinate. During weaning (d 43-49), the morning MR feeding ceased. On d 50, all MR feedings ended; however, starter and water intakes were continuously recorded until d 56. At 5wk of age, urine was collected using urinary catheters for 3d and chromium oxide was administered by bolus at 2g/d for 7d to estimate N efficiency. Calves fed MOD and AGG had similar starter intakes, feed efficiencies, and ADG, with the combined treatments having reduced starter intakes (258 vs. 537g/d), greater ADG (674 vs. 422g/d), and improved feed efficiency (0.57 vs. 0.45 gain:feed) compared with CON calves preweaning. However, DMI and water intake were similar across all treatments. Results from the N utilization phase showed that MOD and AGG treatments had similar but lower N efficiency compared with CON calves (45.5 vs. 52.7%). This could be due to MOD- and AGG-fed calves having greater urine volume and thereby, greater combined urine N output compared with CON calves (17.6 vs

Investigation of ruminal bacterial diversity in dairy cattle fed supplementary monensin alone and in combination with fat, using pyrosequencing analysis.

Science.gov (United States)

Kim, M; Eastridge, M L; Yu, Z

2014-02-01

The objective of this study was to examine and compare the effects of monensin, both alone and together with dietary fat, on ruminal bacterial communities in dairy cattle fed the following 3 diets: a control diet, the control diet supplemented with monensin, and the control diet supplemented with both monensin and fat. Bacterial communities in the liquid and the adherent fractions of rumen content were analyzed using 454 pyrosequencing analysis of 16S rRNA gene amplicons. Most sequences were assigned to phyla Firmicutes and Bacteroidetes, irrespective of diets and fractions. Prevotella was the most dominant genus, but most sequences could not be classified at the genus level. The proportion of Gram-positive Firmicutes was reduced by 4.5% in response to monensin but increased by 12.8% by combination of monensin and fat, compared with the control diet. Some of the operational taxonomic units in Firmicutes and Bacteroidetes were also affected by monensin or by the combination of monensin with fat. The proportion of numerous bacteria potentially involved in lipolysis and (or) biohydrogenation was increased by both monensin and fat. The Shannon diversity index was decreased in the control diet supplemented with both monensin and fat, compared with the other 2 diet groups. Supplementary fats hinder bacterial attachment to plant particles and then result in decreased bacterial diversity in the rumen. The finding of this study may help in understanding the effect of monensin and fat on ruminant nutrition and the adverse effect of monensin and fat, such as milk fat depression and decreased feed digestibility.

Use of gases in dairy manufacturing: A review.

Science.gov (United States)

Adhikari, Bhaskar Mani; Truong, Tuyen; Bansal, Nidhi; Bhandari, Bhesh

2017-06-13

Use of gases (air, carbon dioxide and nitrogen) has been practiced in the manufacture of dairy products (i.e., ice cream, whipped cream and butter) to improve their texture, mouthfeel and shelf-life extension. Many attempts have also been made to incorporate other gases such as hydrogen, nitrous oxide, argon, xenon, and helium into the dairy systems for various product functionalities such as whipping, foaming, texture, aroma enhancement, and therapeutic properties. The gases can be dissolved in aqueous and fat phases or remain in the form of bubbles stabilized by protein or fat particles. The gas addition or infusion processes are typically simple and have been used commercially. This review focuses on the use of various gases in relation to their individually physical properties along with their specific roles in manufacturing and controlling quality of dairy products. It also recaps on how gases are included in the dairy systems. The information is important in understanding of addition of specific gas(es) into food systems, particularly dairy products, that potentially provide intervention opportunities for modifying and/or creating innovative food structures and functionalities.

Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese

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Rojas-Nery, E.

2015-12-01

Full Text Available In order to modify the fatty acid profile of panela-type cheese (a Mexican fresh cheese, emulsified soybean oil with soy protein isolate and different carrageenan (iota, kappa or lambda was employed as fat replacer. The replacement of milk fat in panela-type cheese resulted in higher cheese yield values and moisture content, besides a concomitant lower fat phase and higher protein content, due to a soy protein isolate in emulsified soybean oil. Fat replacement resulted in a harder but less cohesive, spring and resilient texture, where differences in texture could be attributed to the specific carrageenan-casein interactions within the rennet coagulated cheese matrix. The FTIR analysis showed that the milk fat replacement changed the fatty acid profile, also in function of the type of carrageenan employed. Lambda carrageenan containing emulsions improved moisture retention and maintained the textural properties of panela-type cheese.Para modificar el perfil de ácidos grasos de los quesos tipo panela (queso fresco popular en México, se utilizó aceite de soja emulsionado con aislado de proteína de soja y diferentes carrageninas (iota, kappa o lambda como sustituto de la grasa. Reemplazar la grasa de la leche en el queso tipo panela resultó en mayor rendimiento quesero y mayor contenido de humedad, además de una concomitante menor fase grasa y mayor contenido de proteína, debido al aislado de proteína de soja en el aceite de soja emulsionado. La sustitución de la grasa dio como resultado una textura más dura, pero menos cohesiva, elástica y resiliente, donde estas diferencias podrían ser atribuidas a la interacción especifica entre carrageninas-caseinas en la matriz coagulada del queso. El análisis de FTIR muestra que reemplazar la grasa de la leche cambia el perfil de ácidos grasos, también en función del tipo de carragenina empleado. Las emulsiones con lambda carrageninas mejoraron la retención de humedad y mantuvieron las

Interaction of unsaturated fat or coconut oil with monensin in lactating dairy cows fed 12 times daily. II. Fatty acid flow to the omasum and milk fatty acid profile.

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Reveneau, C; Ribeiro, C V D M; Eastridge, M L; Firkins, J L

2012-04-01

Feeding animal-vegetable (AV) fat or medium-chain fatty acids (FA) to dairy cows can decrease ruminal protozoal counts. However, combining moderate to large amounts of AV fat with monensin (tradename: Rumensin, R) could increase the risk for milk fat depression (MFD), whereas it is not known if diets supplemented with coconut oil (CNO; rich in medium-chain FA) with R would cause MFD. In a 6 × 6 Latin square design with a 2 × 3 factorial arrangement of treatments, 6 rumen-cannulated cows were fed diets without or with R (12 g/909 kg) and either control (no fat), 5% AV fat, or 5% CNO. Diets were balanced to have 21.5% forage neutral detergent fiber, 16.8% crude protein, and 42% nonfiber carbohydrates. Omasal flows of FA were characterized by an increased percentage of trans 18:1 for AV fat and CNO diets compared with the control, a higher percentage of 12:0 and 14:0 for CNO, and higher cis 18:1 for AV fat. Milk FA composition reflected the changes observed for omasal FA digesta flow. The de novo FA synthesis in the mammary gland was decreased by the main effects of R compared without R (averaged over fat treatments) and for added fat (AV fat and CNO) versus control (averaged over R). The percentages of 6:0, 8:0, and 10:0 in milk fat were lower for R and for AV fat and CNO compared with the control. The percentage of trans 18:1 FA in milk fat also higher for AV fat and CNO compared with the control. Against our hypotheses, the feeding of CNO did not prevent MFD, and few interactions between R and fat source were detected. The feeding of CNO did compromise ruminal biohydrogenation, with accumulation of trans 18:1 in the rumen and in milk fat. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Full fat milk consumption protects against severe childhood obesity in Latinos

OpenAIRE

Amy L. Beck; Melvin Heyman; Cewin Chao; Janet Wojcicki

2017-01-01

Consumption of non- or low-fat dairy products is recommended as a strategy to lower the risk of childhood obesity. However, recent evidence suggests that consumption of whole fat dairy products may, in fact, be protective against obesity. Our objective was to determine the association between milk fat consumption and severe obesity among three-year-old Latino children, a population with a disproportionate burden of obesity and severe obesity. 24-hour-dietary recalls were conducted to determin...

Wheat is more potent than corn or barley for dietary mitigation of enteric methane emissions from dairy cows.

Science.gov (United States)

Moate, P J; Williams, S R O; Jacobs, J L; Hannah, M C; Beauchemin, K A; Eckard, R J; Wales, W J

2017-09-01

Wheat is the most common concentrate fed to dairy cows in Australia, but few studies have examined the effects of wheat feeding on enteric methane emissions, and no studies have compared the relative potencies of wheat, corn, and barley for their effects on enteric methane production. In this 35-d experiment, 32 Holstein dairy cows were offered 1 of 4 diets: a corn diet (CRN) of 10.0 kg of dry matter (DM)/d of single-rolled corn grain, 1.8 kg of DM/d of canola meal, 0.2 kg of DM/d of minerals, and 11.0 kg of DM/d of chopped alfalfa hay; a wheat diet (WHT) similar to the CRN diet but with the corn replaced by single-rolled wheat; a barley diet (SRB) similar to the CRN diet but with the corn replaced by single-rolled barley; and a barley diet (DRB) similar to the CRN diet but with the corn replaced by double-rolled barley. Individual cow feed intakes, milk yields, and milk compositions were measured daily but reported for the last 5 d of the experiment. During the last 5 d of the experiment, individual cow methane emissions were measured using the SF 6 tracer technique for all cows, and ruminal fluid pH was continuously measured by intraruminal sensors for 3 cows in each treatment group. The average DM intake of cows offered the CRN, WHT, SRB, and DRB diets was 22.2, 21.1, 22.6, and 22.6 kg/d. The mean energy-corrected milk of cows fed the WHT diet was less than that of cows fed the other diets. This occurred because the milk fat percentage of cows fed the WHT diet was significantly less than that of cows fed the other diets. The mean methane emissions and methane yields of cows fed the WHT diet were also significantly less than those of cows fed the other diets. Indeed, the CRN, SRB, and DRB diets were associated with 49, 73, and 78% greater methane emissions, respectively, compared with the emissions from the WHT diet. Methane yield was found to be most strongly related to the minimum daily ruminal fluid pH. This study showed that although the inclusion of wheat in

Intensive liquid feeding of dairy calves with a medium crude protein milk replacer: Effects on performance, rumen, and blood parameters.

Science.gov (United States)

de Paula, M R; Oltramari, C E; Silva, J T; Gallo, M P C; Mourão, G B; Bittar, C M M

2017-06-01

The objective of this study was to evaluate the effects of different liquid-feeding systems using a medium crude protein milk replacer on performance, rumen, and blood parameters. Thirty newborn Holstein calves were blocked according to birth weight and date of birth, and randomly distributed to different liquid-feeding systems: conventional (4 L/d), intensive (8 L/d), or step-up/step-down (wk 1, 4 L/d; wk 2 to 6, 8 L/d; wk 7 and 8, 4 L/d). The commercial milk replacer (12.5% solids, 20.2% crude protein, 15.6% fat) was fed twice daily (0700 and 1700 h) until calves were weaned, at 8 wk of age. Calves were individually housed in wood hutches, with free access to water and starter concentrate, and to hay only after weaning. They were followed through 10 wk of age. Milk replacer and starter intake were inversely affected by feeding system. After weaning, starter intake and hay intake were similar among feeding systems. Total dry matter intake was higher during the liquid-feeding period for calves on the intensive system compared to calves on the conventional system, but conventional feeding resulted in the highest dry matter intake after weaning. Feed efficiency was similar among feeding systems before and after weaning. Average body weight and daily gain were not affected by feeding system before or after weaning. During liquid feeding, diarrhea occurrence was lower for calves on the conventional system; however, when calves on the step-up/step-down system were fed lower volumes of liquid feed, diarrhea occurrence was similar to that of calves on the conventional system. Plasma concentrations of β-hydroxybutyrate were higher for calves on the conventional system, reflecting starter intake. Rumen pH, short-chain fatty acids, and N-NH 3 were not affected by feeding system. Feeding higher volumes of milk replacer with a medium crude protein content had no beneficial effect on the performance of calves up to 10 wk of age. Copyright © 2017 American Dairy Science

Effects of different fat sources, technological forms and characteristics of the basal diet on milk fatty acid profile in lactating dairy cows - a meta-analysis

NARCIS (Netherlands)

Sterk, A.R.; Vuuren, van A.M.; Hendriks, W.H.; Dijkstra, J.

2012-01-01

A meta-analysis was conducted to study milk fatty acid (FA) profile in dairy cows in response to changes in dietary nutrient composition in relation to supplementation of fat sources, their technological form, addition of fish oil and main forage type in the basal diet. Data comprised 151 treatment

The effect of dietary cation-anion difference concentration and cation source on milk production and feed efficiency in lactating dairy cows.

Science.gov (United States)

Iwaniuk, M E; Weidman, A E; Erdman, R A

2015-03-01

Feed costs currently account for 55% or more of the total cost of milk production in US dairy herds, and dairy producers are looking for strategies to improve feed efficiency [FE; 3.5% fat-corrected milk (FCM) per dry matter (DM) intake]. Increasing dietary cation-anion difference [DCAD; Na+K-Cl (mEq/kg of DM)] has been shown to increase milk production, FCM, and FE. However, the optimal DCAD concentration for maximal FE has yet to be determined. The objectives of this research were to test the effects of DCAD concentration and cation source on dairy FE. Sixty Holstein dairy cows (20 cows per experiment) were used in three 4×4 Latin square design experiments with 3-wk experimental periods. In experiments 1 and 2, we tested the effect of DCAD concentration: cows were fed a basal diet containing ~250 mEq/kg of DM DCAD that was supplemented with potassium carbonate at 0, 50, 100, and 150 mEq/kg of DM or 0, 125, 250, and 375 mEq/kg of DM in experiments 1 and 2, respectively. In experiment 3, we tested the effect of cation source: sodium sesquicarbonate replaced 0, 33, 67, and 100% of the supplemental potassium carbonate (150 mEq/kg of DM DCAD). The DCAD concentration had no effect on milk production, milk protein concentration, or milk protein yield in experiments 1 and 2. Dry matter intake was not affected by DCAD concentration in experiment 1 or by cation source in experiment 3. However, DMI increased linearly with increasing DCAD in experiment 2. We detected a linear increase in milk fat concentration and yield with increasing DCAD in experiments 1 and 2 and by substituting sodium sesquicarbonate for potassium carbonate in experiment 3. Increased milk fat concentration with increasing DCAD led to increases in 3.5% FCM in experiments 1 and 2. Maximal dairy FE was achieved at a DCAD concentration of 426 mEq/kg of DM in experiments 1 and 2 and by substituting Na for K in experiment 3. The results of these experiments suggest that both DCAD concentration and the cation

Effects of replacing wheat bran by pistachio skins on feed intake, nutrient digestibility, milk yield, milk composition and blood metabolites of dairy Saanen goats.

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Naserian, A A; Staples, C R; Ghaffari, M H

2016-04-01

The objective of this study was to investigate the effect of pistachio skins (PiS) as a replacement of wheat bran on feed intake, nutrient digestibility, milk yield, milk composition and blood metabolites of dairy Saanen goats. Eight multiparous lactating Saanen goats (55 ± 7.2 days post-partum, 45 ± 2 kg body weight) were randomly assigned to one of the four dietary treatments arranged in a replicated 4 × 4 Latin square design. The dietary treatments were 1) 0 g/kg PiS and 210 g/kg wheat bran in the TMR (0PiS), 2) 70 g/kg PiS and 140 g/kg wheat bran in the TMR (7PiS), 3) 140 g/kg PiS and 70 g/kg wheat bran in the TMR (14PiS) and 4) 210 g/kg PiS and 0 g/kg wheat bran in the TMR (21PiS). The trial consisted of four 21-day periods, each composed of 14 days adaptation and 7 days data collection. Dry matter intake (p < 0.05) and crude protein digestibility (p < 0.01) increased linearly with increasing PiS proportions in the diet. Increasing the proportion of PiS in the diet caused a quadratic increase in apparent digestibility of dry matter (p < 0.05), and tended (p = 0.05) to increase quadratically organic matter, and ether extract digestibility. Replacing wheat bran with PiS in the diet had no effects on milk yield, whereas milk fat concentration increased linearly (p < 0.01) with increasing inclusion of PiS in the diet. As the dietary proportion of PiS increased, ruminal pH tended (p = 0.07) to increase linearly, whereas ammonia-N concentration declined in the rumen. Plasma concentrations of glucose and BUN remained unaffected, whereas triglycerides (p < 0.05) and cholesterol (p < 0.01) concentrations increased linearly with increasing inclusion of PiS in the diet. It was concluded that PiS based on local ingredients can successfully replace wheat bran in diets of dairy goats without detrimental effects on feed intake, nutrient digestibility and milk production. Journal of Animal Physiology and Animal Nutrition © 2015 Blackwell

Associations of Dairy Intake with Incident Prediabetes or Diabetes in Middle-Aged Adults Vary by Both Dairy Type and Glycemic Status.

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Hruby, Adela; Ma, Jiantao; Rogers, Gail; Meigs, James B; Jacques, Paul F

2017-09-01

Background: Inconsistent evidence describes the association between dietary intake of dairy and milk-based products and type 2 diabetes (T2D) risk. Objective: Our objective was to assess associations between consumption of milk-based products, incident prediabetes, and progression to T2D in the Framingham Heart Study Offspring Cohort. Methods: Total dairy and milk-based product consumption was assessed by ≤4 food-frequency questionnaires across a mean of 12 y of follow-up in 2809 participants [mean ± SD age: 54.0 ± 9.7 y; body mass index (in kg/m 2 ): 27.1 ± 4.7; 54% female]. Prediabetes was defined as the first occurrence of fasting plasma glucose ≥5.6 to prediabetes at baseline, 902 (48%) developed prediabetes. Total, low-fat, and high-fat dairy consumptions were associated with a 39%, 32%, and 25% lower risk of incident prediabetes, respectively, in the highest compared with the lowest intakes (≥14 compared with prediabetes; moderate intake was associated with the greatest relative risk reduction. Neither cheese nor cream and butter was associated with prediabetes. Of 925 participants with prediabetes at baseline, 196 (21%) developed T2D. Only high-fat dairy and cheese showed evidence of dose-response, inverse associations with incident T2D, with 70% and 63% lower risk, respectively, of incident T2D between the highest and lowest intake categories (≥14 compared with prediabetes or diabetes varied both by dairy product and type and by baseline glycemic status in this middle-aged US population. Baseline glycemic status may partially underlie prior equivocal evidence regarding the role of dairy intake in diabetes. © 2017 American Society for Nutrition.

Pancreatic enzyme replacement therapy in cystic fibrosis: dose, variability and coefficient of fat absorption

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Joaquim Calvo-Lerma

Full Text Available Objectives: Pancreatic enzyme replacement therapy (PERT remains a backbone in the nutritional treatment of cystic fibrosis. Currently, there is a lack of an evidence-based tool that allows dose adjustment. To date, no studies have found an association between PERT dose and fat absorption. Therefore, the aim of the study was to assess the influence of both the PERT dose and the variability in this dose on the coefficient of fat absorption (CFA. Methods: This is a retrospective longitudinal study of 16 pediatric patients (192 food records with three consecutive visits to the hospital over a twelve-month period. Dietary fat intake and PERT were assessed via a four-day food record and fat content in stools was determined by means of a three-day stool sample collection. A beta regression model was built to explain the association between the CFA and the interaction between the PERT dose (lipase units [LU]/g dietary fat and the variability in the PERT dose (standard deviation [SD]. Results: The coefficient of fat absorption increased with the PERT dose when the variability in the dose was low. In contrast, even at the highest PERT dose values, the CFA decreased when the variability was high. The confidence interval suggested an association, although the analysis was not statistically significant. Conclusion: The variability in the PERT dose adjustment should be taken into consideration when performing studies on PERT efficiency. A clinical goal should be the maintenance of a constant PERT dose rather than trying to obtain an optimal value.

Pancreatic enzyme replacement therapy in cystic fibrosis: dose, variability and coefficient of fat absorption.

Science.gov (United States)

Calvo-Lerma, Joaquim; Martínez-Barona, Sandra; Masip, Etna; Fornés, Victoria; Ribes-Koninckx, Carmen

2017-10-01

Pancreatic enzyme replacement therapy (PERT) remains a backbone in the nutritional treatment of cystic fibrosis. Currently, there is a lack of an evidence-based tool that allows dose adjustment. To date, no studies have found an association between PERT dose and fat absorption. Therefore, the aim of the study was to assess the influence of both the PERT dose and the variability in this dose on the coefficient of fat absorption (CFA). This is a retrospective longitudinal study of 16 pediatric patients (192 food records) with three consecutive visits to the hospital over a twelve-month period. Dietary fat intake and PERT were assessed via a four-day food record and fat content in stools was determined by means of a three-day stool sample collection. A beta regression model was built to explain the association between the CFA and the interaction between the PERT dose (lipase units [LU]/g dietary fat) and the variability in the PERT dose (standard deviation [SD]). The coefficient of fat absorption increased with the PERT dose when the variability in the dose was low. In contrast, even at the highest PERT dose values, the CFA decreased when the variability was high. The confidence interval suggested an association, although the analysis was not statistically significant. The variability in the PERT dose adjustment should be taken into consideration when performing studies on PERT efficiency. A clinical goal should be the maintenance of a constant PERT dose rather than trying to obtain an optimal value.

Dairy products consumption and risk of type 2 diabetes: systematic review and dose-response meta-analysis.

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Dengfeng Gao

Full Text Available BACKGROUND: The consumption of dairy products may influence the risk of type 2 diabetes mellitus (T2DM, but inconsistent findings have been reported. Moreover, large variation in the types of dairy intake has not yet been fully explored. METHODS AND RESULTS: We conducted a systematic review and meta-analysis to clarify the dose-response association of dairy products intake and T2DM risk. We searched PubMed, EMBASE and Scopus for studies of dairy products intake and T2DM risk published up to the end of October 2012. Random-effects models were used to estimate summary relative risk (RR statistics. Dose-response relations were evaluated using data from different dairy products in each study. We included 14 articles of cohort studies that reported RR estimates and 95% confidence intervals (95% CIs of T2DM with dairy products intake. We found an inverse linear association of consumption of total dairy products (13 studies, low-fat dairy products (8 studies, cheese (7 studies and yogurt (7 studies and risk of T2DM. The pooled RRs were 0.94 (95% CI 0.91-0.97 and 0.88 (0.84-0.93 for 200 g/day total and low-fat dairy consumption, respectively. The pooled RRs were 0.80 (0.69-0.93 and 0.91 (0.82-1.00 for 30 g/d cheese and 50 g/d yogurt consumption, respectively. We also found a nonlinear association of total and low-fat dairy intake and T2DM risk, and the inverse association appeared to be strongest within 200 g/d intake. CONCLUSION: A modest increase in daily intake of dairy products such as low fat dairy, cheese and yogurt may contribute to the prevention of T2DM, which needs confirmation in randomized controlled trials.

Effects of replacing lactose from milk replacer by glucose, fructose, or glycerol on energy partitioning in veal calves

NARCIS (Netherlands)

Gilbert, M. S.; Pantophlet, A. J.; van den Borne, J. J. G. C.; Hendriks, W. H.; Schols, H. A.; Gerrits, W. J. J.

Calf milk replacers contain 40 to 50% lactose. Fluctuating dairy prices are a major economic incentive to replace lactose from milk replacers by alternative energy sources. Our objective was, therefore, to determine the effects of replacement of lactose with glucose, fructose, or glycerol on energy

Changes in arterial stiffness, carotid intima-media thickness, and epicardial fat after L-thyroxine replacement therapy in hypothyroidism.

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del Busto-Mesa, Abdel; Cabrera-Rego, Julio Oscar; Carrero-Fernández, Lisván; Hernández-Roca, Cristina Victoria; González-Valdés, Jorge Luis; de la Rosa-Pazos, José Eduardo

2015-01-01

To assess the relationship between primary hypothyroidism and subclinical atherosclerosis and its potential changes with L-thyroxine replacement therapy. A prospective cohort study including 101 patients with primary hypothyroidism and 101 euthyroid patients as controls was conducted from July 2011 to December 2013. Clinical, anthropometrical, biochemical, and ultrasonographic parameters were assessed at baseline and after one year of L-thyroxine replacement therapy. At baseline, hypothyroid patients had significantly greater values of blood pressure, total cholesterol, VLDL cholesterol, left ventricular mass, epicardial fat, and carotid intima-media thickness as compared to controls. Total cholesterol, VLDL cholesterol, ventricular diastolic function, epicardial fat, carotid intima-media thickness, carotid local pulse wave velocity, pressure strain elastic modulus, and β arterial stiffness index showed a significant and positive correlation with TSH levels. After one year of replacement therapy, patients with hypothyroidism showed changes in total cholesterol, VLDL cholesterol, TSH, carotid intima-media thickness, and arterial stiffness parameters. Primary hypothyroidism is characterized by an increased cardiovascular risk. In these patients, L-thyroxine replacement therapy for one year is related to decreased dyslipidemia and improvement in markers of subclinical carotid atherosclerosis. Copyright © 2014 SEEN. Published by Elsevier España, S.L.U. All rights reserved.

Adipose tissue fatty acids present in dairy fat and risk of stroke: the Danish Diet, Cancer and Health cohort

DEFF Research Database (Denmark)

Laursen, Anne Sofie Dam; Dahm, Christina Catherine; Johnsen, Søren Paaske

2018-01-01

of adipose tissue biopsies was determined by gas chromatography and specific fatty acids were expressed as percentage of total fatty acids. Stroke cases were identified in the Danish National Patient Registry and the diagnoses were individually verified. We recorded 2108 stroke cases of which 1745 were......The role of dairy fat for the risk of stroke is not yet clear. Adipose tissue reflects long-term fatty acid intake and metabolism. We, therefore, investigated associations for percentages of adipose tissue fatty acids, for which dairy products are a major source (12:0, 14:0, 14:1 cis-9, 15:0, 17......:0, 18:1 trans-11 and 18:2 cis-9, trans-11), with incident total stroke and stroke subtypes. We conducted a case-cohort study within the Danish Diet, Cancer and Health cohort, including all incident stroke cases (n = 2108) and a random sample of the total cohort (n = 3186). The fatty acid composition...

Dairy Consumption in Adolescence and Early Adulthood and Risk of Breast Cancer.

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Farvid, Maryam S; Eliassen, A Heather; Cho, Eunyoung; Chen, Wendy Y; Willett, Walter C

2018-05-01

Background: Carcinogenic exposure in early life may be critical for subsequent breast cancer risk. Dairy consumption was examined during adolescence and early adulthood in relation to incident breast cancer in the Nurses' Health Study II cohort. Methods: For the analyses of early adulthood dairy consumption, we included 90,503 premenopausal women ages 27 to 44 years in 1991 who reported dairy consumption using a validated food-frequency questionnaire. From 1991 to 2013, 3,191 invasive breast cancer cases were identified. In 1998, 44,264 women recalled adolescent dairy consumption. This subgroup of women was followed up from 1998 to 2013; 1,318 invasive breast cancer cases were identified. Multivariate hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using the Cox proportional hazard regression. Results: Adolescent and early adulthood total dairy consumption was not associated with overall breast cancer risk (each serving/day during adolescence, total dairy HR = 1.02, 95% CI, 0.97-1.07; for early adulthood total dairy HR = 1.01, 95% CI, 0.97-1.04), as were intakes of calcium, vitamin D, and lactose. Adolescent consumption of total and high-fat dairy was associated with higher risk of estrogen and progesterone receptor negative (each serving/day: total dairy HR = 1.11, 95% CI, 1.00-1.24; high-fat dairy HR = 1.17, 95% CI, 1.04-1.31). However, higher adolescent high-fat dairy consumption was associated with lower risk of estrogen and progesterone receptor positive tumors (each serving/day HR = 0.91, 95% CI, 0.86-0.97). Conclusions: Our results suggest no overall association between dairy consumption during adolescence or early adulthood and breast cancer risk, but the findings may differ by hormone receptor status of tumors. Impact: Dairy consumption in adolescence or early adulthood may not be a significant predictor of breast cancer incidence. Cancer Epidemiol Biomarkers Prev; 27(5); 575-84. ©2018 AACR . ©2018 American Association for Cancer

Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability.

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Rather, Sajad A; Masoodi, F A; Akhter, Rehana; Gani, Adil; Wani, S M; Malik, A H

2015-12-01

Goshtaba is a restructured meat product of Kashmiri wazwan prepared from meat emulsion with added fat (20 %), salt, spices and condiments and cooked in the curd. The present study was undertaken for the development of low fat goshtaba with the addition of xanthan gum as a fat replacer and was evaluated for proximate composition, pH, colour, lipid and protein oxidation, texture, microstructure and sensory properties. Low fat goshtaba formulations containing xanthan gum were higher in protein and moisture contents but, lower in fat content and pH value than the high fat control (p product containing 1.5 % xanthan gum. SEM results indicate that xanthan gum lead to formation of an additional gel network which holds more water. Sensory evaluation revealed that goshtaba product with 0.5 % xanthan gum had quality characteristics that were similar to the control product containing 20 % fat.

Biomarkers of Dairy Fatty Acids and Risk of Cardiovascular Disease in the Multi-Ethnic Study of Atherosclerosis

NARCIS (Netherlands)

Oliveira Otto, de M.C.; Nettleton, J.A.; Lemaitre, R.N.; Steffen, L.M.; Kromhout, D.; Rich, R.L.; Tsai, M.Y.; Jacobs, D.R.; Mozaffarian, D.

2013-01-01

Background Evidence regarding the role of dairy fat intake in cardiovascular disease (CVD) has been mixed and inconclusive. Most earlier studies have used self-reported measures of dietary intake and focused on relatively racially homogeneous populations. Circulating biomarkers of dairy fat in a

Substitutions of dairy product intake and risk of stroke: a Danish cohort study.

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Laursen, Anne Sofie Dam; Dahm, Christina Catherine; Johnsen, Søren Paaske; Tjønneland, Anne; Overvad, Kim; Jakobsen, Marianne Uhre

2018-02-01

Low fat dairy products are part of dietary guidelines to prevent stroke. However, epidemiological evidence is inconclusive with regard to the association between dairy products and stroke. We therefore investigated associations for substitutions between dairy product subgroups and risk of total stroke and stroke subtypes. We included 55,211 Danish men and women aged 50-64 years without previous stroke. Baseline diet was assessed by a food frequency questionnaire. Cases were identified through a national register and subsequently verified. The associations were analyzed using Cox proportional hazard regression. During a median follow-up of 13.4 years, we identified 2272 strokes, of which 1870 were ischemic (318 large artery atherosclerotic, 839 lacunar, 102 cardioembolic, 98 other determined types, 513 of unknown type), 389 were hemorrhages (273 intracerebral, 116 subarachnoid) and 13 of unknown etiology. Substitution of semi-skimmed fermented milk or cheese for whole-fat fermented milk was associated with a higher rate of ischemic stroke [semi-skimmed fermented milk: hazard ratio (HR) = 1.20 (95% confidence interval (CI) 0.99-1.45), cheese: HR = 1.14 (95% CI 0.98-1.31) per serving/day substituted] and substitutions of whole-fat fermented milk for low-fat milk, whole-fat milk or buttermilk were associated with a lower rate [low-fat milk: HR = 0.85 (95% CI 0.74-0.99), whole-fat milk: HR = 0.84 (95% CI 0.71-0.98) and buttermilk: HR = 0.83 (95% CI 0.70-0.99)]. We observed no associations for substitutions between dairy products and hemorrhagic stroke. Our results suggest that intake of whole-fat fermented milk as a substitution for semi-skimmed fermented milk, cheese, buttermilk or milk, regardless of fat content, is associated with a lower rate of ischemic stroke.

Development and evaluation of chicken nuggets with partial replacement of meat and fat by pea fibre

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Yana Jorge POLIZER

2015-03-01

Full Text Available The aim of this study was to develop and evaluate a chicken nugget formulation with partial substitution of the meat or fat by pea fibre. Three formulations were developed: Control (C – commercial formulation, Fibre Less Meat (FLM – reduction of 10% of meat and addition of 2% of pea fibre and Fibre Less Fat (FLF – reduction of 10% of fat and addition of 2% pea fibre. The products were characterized for their pH value, instrumental colour, texture, cooking loss (frying, proximate composition, and sensory properties (acceptance test. The control treatment presented lower (p0.05 amongst the treatments. The texture analysis showed no significant differences amongst the treatments for elasticity and cohesiveness, although the FLF batch was firmer than the others (p0.05 amongst the three treatments for aroma, texture, flavour or overall acceptability. One can conclude that it is possible to partially replace meat and fat by pea fibre in chicken nuggets, without compromising most of the physicochemical characteristics and without altering the sensory acceptance.

Evaluation of Coarsely Ground Wheat as a Replacement for Ground Corn in the Diets of Lactating Dairy Cows

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Y. Q. Guo

2013-07-01

Full Text Available Eight multiparous Holstein cows (569±47 kg of BW; 84±17 DIM were used to evaluate the effects of different levels of coarsely ground wheat (CGW as replacements for ground corn (GC in diets on feed intake and digestion, ruminal fermentation, lactation performance, and plasma metabolites profiles in dairy cows. The cows were settled in a replicated 4×4 Latin square design with 3-wk treatment periods; four cows in one of the replicates were fitted with rumen cannulas. The four diets contained 0, 9.6, 19.2, and 28.8% CGW and 27.9, 19.2, 9.6, and 0% GC on dry matter (DM basis, respectively. Increasing dietary levels of CGW, daily DM intake tended to increase quadratically (p = 0.07; however, apparent digestibility of neutral detergent fiber (NDF and acid detergent fiber (ADF were significantly decreased (p<0.01 in cows fed the 28.8% CGW diets. Ruminal pH remained in the normal physiological range for all dietary treatments at all times, except for the 28.8% CGW diets at 6 h after feeding; moreover, increasing dietary levels of CGW, the daily mean ruminal pH decreased linearly (p = 0.01. Increasing the dietary levels of CGW resulted in a linear increase in ruminal propionate (p<0.01 and ammonia nitrogen (NH3-N (p = 0.06 concentration, while ruminal acetate: propionate decreased linearly (p = 0.03 in cows fed the 28.8% CGW diets. Milk production was not affected by diets; however, percentage and yield of milk fat decreased linearly (p = 0.02 when the level of CGW was increased. With increasing levels of dietary CGW, concentrations of plasma beta-hydroxybutyric acid (BHBA (p = 0.07 and cholesterol (p<0.01 decreased linearly, whereas plasma glucose (p = 0.08, insulin (p = 0.02 and urea nitrogen (p = 0.02 increased linearly at 6 h after the morning feeding. Our results indicate that CGW is a suitable substitute for GC in the diets of dairy cows and that it may be included up to a level of 19.2% of DM without adverse effects on feed intake and digestion

Evaluation of anaerobic co-digestion of dairy manure with food wastes via bio-methane potential assay and CSTR reactor.

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Ye, Yulin; Zamalloa, Carlos; Lin, Hongjian; Yan, Mi; Schmidt, David; Hu, Bo

2015-01-01

The introduction of food wastes into anaerobic digestion (AD) brings a promising scenario of increasing feedstock availability and overall energy production from AD. This study evaluated the biodegradability and methane potential from co-digestion of two typical food wastes, kitchen waste and chicken fat, with dairy manure. For single substrate, the bio-methane potential assays showed that kitchen waste had the highest methane yield of 352 L-CH4 kg(-1)-VS added, 92% more than dairy manure alone. Chicken fat at the same Volatile Solid (VS) level (2 g L(-1)) inhibited bio-methane production. Addition of kitchen waste and chicken fat to a VS percentage of up to 40% improved overall methane yield by 44% and 34%, respectively. Synergistic effect was observed when either combining two or three substrates as AD feedstock, possibly as a result of increased biodegradability of organic materials in chicken fat and kitchen waste compared with dairy manure. Addition of chicken fat improved methane yield more than kitchen waste. However, addition of chicken fat VS over 0.8 g L(-1) should be cautiously done because it may cause reactor failure due to decrease in pH. The maximum methane yield was 425 L-CH4 kg(-1)-VS, achieved at a VS ratio of 2:2:1 for kitchen waste, chicken fat, and dairy manure. Results from batch AD experiment demonstrated that supplementing dairy manure to chicken fat and/or kitchen waste improved alkalinity of substrate due to the inclusion of more titratable bases in dairy manure, and therefore stabilized the methanogenesis and substantially improved biogas yield. A mixture of substrates of kitchen waste, chicken fat, and dairy manure at a ratio of 1:1:3 was fed to a continuously stirred tank reactor operated at organic loading rates of 3.28, 6.55, and 2.18 g-COD L(-1)-day (hydraulic retention time of 20, 10, and 30 days, respectively) under mesophilic condition, and methane production rate reached 0.65, 0.95, and 0.34 L-CH4 L(-1)-reactor-day.

Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages

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Chaminda Senaka Ranadheera

2017-12-01

Full Text Available Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, mainly through the process of replacing or including beneficial bacteria in the gastrointestinal tract. Fermented dairy foods such as yogurt, fermented milk and cheese are the major vehicle in delivering probiotics, and probiotic delivery have been traditionally associated with these fermented dairy foods. Additionally, many other non-dairy probiotic products and non-food form such as capsules, pills and tablets are also available and some of these non-food forms are highly popular among the consumers. Certain non-dairy probiotic foods, especially beverages that are non-fermented products, can also play an important role in probiotic delivery. There is an increasing demand for non-dairy probiotic foods (both fermented and non-fermented including fruit and vegetable juices, soy and certain cereal products due to vegetarianism, lactose intolerance and dairy allergies, as well as interest in low cholesterol foods. In this context, this review mainly focus on the different types of probiotic food products including beverages with special reference to their viability followed by a brief account on the applicability of using fermented and non-fermented beverage products in probiotic delivery.

The effect of fermentation temperature on the functional dairy product quality

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Kanurić Katarina G.

2011-01-01

Full Text Available The aim of this study was to examine the possibility of fermented dairy beverage production by the application of kombucha cultivated on thyme tea in combination with a probiotic starter and to evaluate the quality of the new functional product. Fermented dairy beverages are produced from milk with 1.6% milk fat at three fermentation temperatures: 37°C, 40ºC and 43ºC.Chemical quality, rheological properties and products of added starter cultures metabolism were determined in the fermented dairy beverages after production and after10 days of storage. Produced fermented dairy beverages have reduced milk fat content and good textural characteristics. Besides the highly valuable milk components, they contain numerous compounds which have pronounced therapeutic properties. These products could be used as functional food in the diet of different populations for health improvement.

The feasibility of multisectoral policy options aimed at reducing trans fats and encouraging its replacement with healthier oils in India.

Science.gov (United States)

Downs, Shauna M; Thow, Anne-Marie; Ghosh-Jerath, Suparna; Leeder, Stephen R

2015-05-01

The World Health Organization recommends replacement of trans fat with polyunsaturated fat to reduce cardiovascular disease risk. Although several high-income countries have been successful in reducing trans fat in the food supply, low- and middle-income countries such as India may face additional contextual challenges such as the large informal sector, lack of consumer awareness, less enforcement capacity and low availability and affordability of healthier unsaturated fats. The objective of this study was to examine the feasibility and acceptability of multisectoral policy options aimed at supporting trans fat reduction and its replacement with polyunsaturated fats in India. Multisectoral policy options examined in this study were identified using food supply chain analysis. Semi-structured interviews (n = 17) were conducted with key informants from agriculture, trade, finance, retail, industry, food standards, non-governmental organizations and the health professions to gain their views on the feasibility and acceptability of the policy options. Purposive sampling was used to identify key informants. Data were coded and organized based on key themes. There was support for policies aimed at improving the quality of seeds, supporting farmer co-operatives and developing affordable farming equipment suited to smallholders to improve the production of healthier oils. Increasing the role of the private sector to improve links among producers, processors and retailers may help to streamline the fats supply chain in India. Blending healthier oils with oils high in saturated fat, which are currently readily available, could help to improve the quality of fat in the short term. Improving consumer awareness through mass media campaigns and improved labelling may help increase consumer demand for healthier products. Reorienting agricultural policies to support production of healthier oils will help increase their uptake by industry. Policy coherence across sectors will be

Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions.

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Serdaroğlu, Meltem; Nacak, Berker; Karabıyıkoğlu, Merve; Keser, Gökçen

2016-01-01

The objective of this study was to investigate the effects of partial beef fat replacement (0, 30, 50, 100%) with gelled emulsion (GE) prepared with olive oil on functional and quality properties of model system meat emulsion (MSME). GE consisted of inulin and gelatin as gelling agent and characteristics of gelled and model system meat emulsions were investigated. GE showed good initial stability against centrifugation forces and thermal stability at different temperatures. GE addition decreased the pH with respect to increase in GE concentration. Addition of GE increased lightness and yellowness but reduced redness compared to control samples. The results of the study showed that partial replacement of beef fat with GE could be used for improving cooking yield without negative effects on water holding capacity and emulsion stability compared to C samples when replacement level is up to 50%. The presence of GE significantly affected textural behaviors of samples ( p <0.05). In conclusion, our study showed that GE have promising impacts on developing healthier meat product formulations besides improving technological characteristics.

Methane mitigation with corn oil and calcium sulfate, responses on whole animal energy and nitrogen balance in dairy cattle consuming reduced-fat distillers grains plus solubles

Science.gov (United States)

Addition of fat and calcium sulfate to diets fed to ruminants has been shown to reduce methane production, but these factors have not shown effects on energy balance. A study using 16 multiparous (8 Holstein and 8 Jersey) (78 ± 15 DIM) (mean ± SD) lactating dairy cows was conducted to determine how ...

Isoenergetic Replacement of Fat by Starch in Diets for African Catfish (Clarias gariepinus): Effect on Water Fluxes in the Gastro Intestinal Tract

NARCIS (Netherlands)

Harter, T.S.; Verreth, J.A.J.; Heinsbroek, L.T.N.; Schrama, J.W.

2013-01-01

The effect of an isoenergetic replacement of dietary fat by starch, on chyme characteristics and water fluxes in the gastro intestinal tract (GIT) was assessed. Adult African catfish (Clarias gariepinus) were fed a starch (SD) or fat (FD) diet and groups of fish were dissected at 2, 5 and 8 h after

Interactions between optimal replacement policies and feeding strategies in dairy herds

NARCIS (Netherlands)

Vargas, B.; Herrero, M.; Arendonk, van J.A.M.

2001-01-01

A dynamic performance model was integrated with a model that optimised culling and insemination policies in dairy herds using dynamic programming. The performance model estimated daily feed intake, milk yield and body weight change of dairy cows on the basis of availability and quality of feed and

Effect of feeding fractionated RBD palm stearin on milk yield and quality of dairy cattle

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Norliza, S.

2016-06-01

Full Text Available Energy intake of dairy cows is important during the peak of milk production to maintain consistency of milk yield. To overcome energy deficiency, diet with high energy density is required for lactating dairy cows which can be enhanced by incorporating fats. Therefore a feeding trial was conducted to determine the effects of supplementing fat with fractionated RBD Palm Stearin on feed consumption, milk yield, composition and fatty acid profile of dairy cows. A total of 35 lactating dairy cows in early and mid-lactating periods were used in this trial. The trial was conducted for 12 wk and individual milk yield was recorded twice daily. Daily milk yield was increased (p<0.05 from 8.18 l for diet without fat to 8.42 and 8.32 l of milk yield per day, for inclusion of 5% and 2.5% fractionated RBD Palm Stearin, respectively.

Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products.

Science.gov (United States)

Hygreeva, Desugari; Pandey, M C; Radhakrishna, K

2014-09-01

Growing concern about diet and health has led to development of healthier food products. In general consumer perception towards the intake of meat and meat products is unhealthy because it may increase the risk of diseases like cardiovascular diseases, obesity and cancer, because of its high fat content (especially saturated fat) and added synthetic antioxidants and antimicrobials. Addition of plant derivatives having antioxidant components including vitamins A, C and E, minerals, polyphenols, flavanoids and terpenoids in meat products may decrease the risk of several degenerative diseases. To change consumer attitudes towards meat consumption, the meat industry is undergoing major transformations by addition of nonmeat ingredients as animal fat replacers, natural antioxidants and antimicrobials, preferably derived from plant sources. Copyright © 2014 Elsevier Ltd. All rights reserved.

Enriched dairy fat matrix diet prevents early life lipopolysaccharide-induced spatial memory impairment at adulthood.

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Dinel, A L; Rey, C; Baudry, C; Fressange-Mazda, C; Le Ruyet, P; Nadjar, A; Pallet, P; Joffre, C; Layé, S

2016-10-01

Polyunsaturated fatty acids (PUFAs) are essential fatty acids, which are critical for brain development and later life cognitive functions. The main brain PUFAs are docosahexaenoic acid (DHA) for the n-3 family and arachidonic acid (ARA) for the n-6 family, which are provided to the post-natal brain by breast milk or infant formula. Recently, the use of dairy lipids (DL) in replacement of vegetable lipids (VL) was revealed to potently promote the accretion of DHA in the developing brain. Brain DHA, in addition to be a key component of brain development, display potent anti-inflammatory activities, which protect the brain from adverse inflammatory events. In this work, we evaluated the protective effect of partial replacement of VL by DL, supplemented or not with DHA and ARA, on post-natal inflammation and its consequence on memory. Mice were fed with diets poor in vegetal n-3 PUFA (Def VL), balanced in vegetal n-3/n-6 PUFA (Bal VL), balanced in dairy lipids (Bal DL) or enriched in DHA and ARA (Supp VL; Supp DL) from the first day of gestation until adulthood. At post-natal day 14 (PND14), pups received a single administration of the endotoxin lipopolysaccharide (LPS) and brain cytokine expression, microglia phenotype and neurogenesis were measured. In a second set of experiments, memory and neurogenesis were measured at adulthood. Overall, our data showed that lipid quality of the diet modulates early life LPS effect on microglia phenotype, brain cytokine expression and neurogenesis at PND14 and memory at adulthood. In particular, Bal DL diet protects from the adverse effect of early life LPS exposure on PND14 neurogenesis and adult spatial memory. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effects of prepartum fat supplementation on plasma concentrations of glucagon-like peptide-1, peptide YY, adropin, insulin, and leptin in periparturient dairy cows.

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Zapata, Rizaldy C; Salehi, Reza; Ambrose, Divakar J; Chelikani, Prasanth K

2015-10-01

Dietary fat supplementation during the periparturient period is one strategy to increase energy intake and attenuate the degree of negative energy balance during early lactation; however, little is known of the underlying hormonal and metabolic adaptations. We evaluated the effects of prepartum fat supplementation on energy-balance parameters and plasma concentrations of glucagon-like peptide-1, peptide tyrosine-tyrosine (PYY), adropin, insulin, leptin, glucose, nonesterified fatty acid, and β-hydroxybutyric acid in dairy cows. Twenty-four pregnant dairy cows were randomized to diets containing either rolled canola or sunflower seed at 8% of dry matter, or no oilseed supplementation, during the last 5 wk of gestation and then assigned to a common lactation diet postpartum. Blood samples were collected at -2, +2, and +14 h relative to feeding, at 2 wk after the initiation of the diets, and at 2 wk postpartum. Dietary canola and sunflower supplementation alone did not affect energy balance, body weight, and plasma concentrations of glucagon-like peptide-1, PYY, adropin, insulin, leptin, nonesterified fatty acid, and β-hydroxybutyric acid; however, canola decreased and sunflower tended to decrease dry matter intake. We also observed that the physiological stage had a significant, but divergent, effect on circulating hormones and metabolite concentrations. Plasma glucagon-like peptide-1, PYY, adropin, nonesterified fatty acid, and β-hydroxybutyric acid concentrations were greater postpartum than prepartum, whereas glucose, insulin, leptin, body weight, and energy balance were greater prepartum than postpartum. Furthermore, the interaction of treatment and stage was significant for leptin and adropin, and tended toward significance for PYY and insulin; only insulin exhibited an apparent postprandial increase. Postpartum PYY concentrations exhibited a strong negative correlation with body weight, suggesting that PYY may be associated with body weight regulation during

Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream.

Science.gov (United States)

Rolon, M Laura; Bakke, Alyssa J; Coupland, John N; Hayes, John E; Roberts, Robert F

2017-07-01

Ice cream is a complex food matrix that contains multiple physical phases. Removal of 1 ingredient may affect not only its physical properties but also multiple sensory characteristics that may or may not be important to consumers. Fat not only contributes to texture, mouth feel, and flavor, but also serves as a structural element. We evaluated the effect of replacing fat with maltodextrin (MD) on select physical properties of ice cream and on consumer acceptability. Vanilla ice creams were formulated to contain 6, 8, 10, 12, and 14% fat, and the difference was made up with 8, 6, 4, 2, and 0% maltodextrin, respectively, to balance the mix. Physical characterization included measurements of overrun, apparent viscosity, fat particle size, fat destabilization, hardness, and melting rate. A series of sensory tests were conducted to measure liking and the intensity of various attributes. Tests were also conducted after 19 weeks of storage at -18°C to assess changes in acceptance due to prolonged storage at unfavorable temperatures. Then, discrimination tests were performed to determine which differences in fat content were detectable by consumers. Mix viscosity decreased with increasing fat content and decreasing maltodextrin content. Fat particle size and fat destabilization significantly increased with increasing fat content. However, acceptability did not differ significantly across the samples for fresh or stored ice cream. Following storage, ice creams with 6, 12, and 14% fat did not differ in acceptability compared with fresh ice cream. However, the 8% fat, 6% MD and 10% fat, 4% MD ice creams showed a significant drop in acceptance after storage relative to fresh ice cream at the same fat content. Consumers were unable to detect a difference of 2 percentage points in fat level between 6 and 12% fat. They were able to detect a difference of 4 percentage points for ice creams with 6% versus 10%, but not for those with 8% versus 12% fat. Removing fat and replacing

Effect of dairy fat on plasma phytanic acid in healthy volunteers - a randomized controlled study

DEFF Research Database (Denmark)

Werner, Louise B.; Hellgren, Lars; Raff, Marianne

2011-01-01

BACKGROUND: Phytanic acid produced in ruminants from chlorophyll may have preventive effects on the metabolic syndrome, partly due to its reported RXR and PPAR- α agonist activity. Milk from cows fed increased levels of green plant material, contains increased phytanic acid concentrations......, but it is unknown to what extent minor increases in phytanic acid content in dairy fat leads to higher circulating levels of phytanic acid in plasma of the consumers. OBJECTIVE: To investigate if cow feeding regimes affects concentration of plasma phytanic acid and risk markers of the metabolic syndrome in human...... or high content of chlorophyll. RESULTS: There tended to be a difference in plasma phytanic acid (P = 0.0730) concentration after the dietary intervention. Plasma phytanic acid increased significantly within both groups with the highest increase in control group (24%) compared to phytanic acid group (15...

Substitutions between dairy product subgroups and risk of type 2 diabetes

DEFF Research Database (Denmark)

Ibsen, Daniel B; Laursen, Anne Sofie D; Lauritzen, Lotte

2017-01-01

The aim of this study was to investigate the associations for specified substitutions between different subgroups of dairy products and the risk of type 2 diabetes. We used data from the Danish Diet, Cancer and Health cohort including 54 277 men and women aged 50-64 years at baseline. Information...... regarding intake of dairy products was obtained from a validated FFQ, and cases of type 2 diabetes were identified through the Danish National Diabetes Register. Cox proportional hazards regressions were used to estimate associations. During a median follow-up of 15·3 years, 7137 cases were identified. Low......-fat yogurt products in place of whole-fat yogurt products were associated with a higher rate of type 2 diabetes (hazard ratio (HR) 1·17; 95 % CI 1·06, 1·29) per serving/d substituted. Whole-fat yogurt products in place of low-fat milk, whole-fat milk or buttermilk were associated with a lower rate of type 2...

Dairy and cardiovascular health: Friend or foe?

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Markey, O; Vasilopoulou, D; Givens, D I; Lovegrove, J A

2014-01-01

Cardiovascular disease (CVD) prevalence at a global level is predicted to increase substantially over the next decade due to the increasing ageing population and incidence of obesity. Hence, there is an urgent requirement to focus on modifiable contributors to CVD risk, including a high dietary intake of saturated fatty acids (SFA). As an important source of SFA in the UK diet, milk and dairy products are often targeted for SFA reduction. The current paper acknowledges that milk is a complex food and that simply focusing on the link between SFA and CVD risk overlooks the other beneficial nutrients of dairy foods. The body of existing prospective evidence exploring the impact of milk and dairy consumption on risk factors for CVD is reviewed. The current paper highlights that high milk consumption may be beneficial to cardiovascular health, while illustrating that the evidence is less clear for cheese and butter intake. The option of manipulating the fatty acid profile of ruminant milk is discussed as a potential dietary strategy for lowering SFA intake at a population level. The review highlights that there is a necessity to perform more well-controlled human intervention-based research that provides a more holistic evaluation of fat-reduced and fat-modified dairy consumption on CVD risk factors including vascular function, arterial stiffness, postprandial lipaemia and markers of inflammation. Additionally, further research is required to investigate the impact of different dairy products and the effect of the specific food matrix on CVD development. PMID:25400508

New insights into the effects on blood pressure of diets low in salt and high in fruits and vegetables and low-fat dairy products

Directory of Open Access Journals (Sweden)

Sacks Frank M

2001-04-01

Full Text Available Abstract Results from the recent Dietary Approaches to Stop Hypertension (DASH-Sodium trial provide the latest evidence concerning the effects of dietary patterns and sodium intake on blood pressure. Participants ate either the DASH diet (high in fruits, vegetables and low-fat dairy products, and reduced in saturated and total fat or a typical US diet. Within each diet arm, participants ate higher, intermediate, and lower sodium levels, each for 30 days. The results indicated lower blood pressure with lower sodium intake for both diet groups. Although some critics would argue otherwise, these findings provide important new evidence for the value of the DASH diet and sodium reduction in controlling blood pressure.

Comparing the effects of meal replacements with an isocaloric reduced-fat diet on nutrient intake and lower urinary tract symptoms in obese men.

Science.gov (United States)

Khoo, J; Ling, P-S; Chen, R Y-T; Ng, K-K; Tay, T-L; Tan, E; Cho, L-W; Cheong, M

2014-06-01

Lower urinary tract symptoms (LUTS) in men are associated with obesity, particularly central obesity as measured by waist circumference (WC), and may improve with weight loss. We aimed to compare effects of a meal-replacement based diet with isocaloric reduced-fat plan on LUTS and nutrient intake in obese Asian men. Obese Asian [mean (range) body mass index of 32.9 (30.5-42.3) kg m(-2) ] men [mean (range) age 40.2 (30-61) years] were randomised to a reduced-fat (meal-replacement-based plan [meal replacement (MR) group; n = 23], to reduce daily intake by 2000 kJ for 12 weeks. CD and MR groups had statistically significant and similar reductions in weight (-2.6 ± 1.9 kg versus -4.2 ± 3.8 kg), overall LUTS severity measured with International Prostate Symptom Scale (IPSS) scores (-1.71 ± 1.93 points versus -2.42 ± 2.12 points) and insulin resistance [homeostasis model assessment (HOMA) calculated from plasma glucose and insulin]. The MR group had significantly greater decreases in WC (-4.8 ± 3.3 cm versus -2.5 ± 2.3 cm), fat mass (-2.47 ± 3.63 kg versus -1.59 ± 2.32 kg), fat intake, plasma C-reactive protein, and in storage LUTS score (-1.59 ± 1.33 points versus -1.00 ± 0.87 points), which was associated with a decreased fat intake (r = 0.48, P = 0.03). A decrease in overall IPSS score was associated with reductions in weight, WC and HOMA. Weight loss as a result of CD or MR had similar efficacy in relieving LUTS. MR produced greater reductions in fat intake, adiposity and storage LUTS. © 2013 The British Dietetic Association Ltd.

Effect of increasing body condition on key regulators of fat metabolism in subcutaneous adipose tissue depot and circulation of nonlactating dairy cows.

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Locher, L; Häussler, S; Laubenthal, L; Singh, S P; Winkler, J; Kinoshita, A; Kenéz, Á; Rehage, J; Huber, K; Sauerwein, H; Dänicke, S

2015-02-01

In response to negative energy balance, overconditioned cows mobilize more body fat than thin cows and subsequently are prone to develop metabolic disorders. Changes in adipose tissue (AT) metabolism are barely investigated in overconditioned cows. Therefore, the objective was to investigate the effect of increasing body condition on key regulator proteins of fat metabolism in subcutaneous AT and circulation of dairy cows. Nonlactating, nonpregnant dairy cows (n=8) investigated in the current study served as a model to elucidate the changes in the course of overcondition independent from physiological changes related to gestation, parturition, and lactation. Cows were fed diets with increasing portions of concentrate during the first 6wk of the experiment until 60% were reached, which was maintained for 9wk. Biopsy samples from AT of the subcutaneous tailhead region were collected every 8wk, whereas blood was sampled monthly. Within the experimental period cows had an average BW gain of 243±33.3 kg. Leptin and insulin concentrations were increased until wk 12. Based on serum concentrations of glucose, insulin, and nonesterified fatty acids, the surrogate indices for insulin sensitivity were calculated. High-concentrate feeding led to decreased quantitative insulin sensitivity check index and homeostasis model assessment due to high insulin and glucose concentrations indicating decreased insulin sensitivity. Adiponectin, an adipokine-promoting insulin sensitivity, decreased in subcutaneous AT, but remained unchanged in the circulation. The high-concentrate diet affected key enzymes reflecting AT metabolism such as AMP-activated protein kinase and hormone-sensitive lipase, both represented as the proportion of the phosphorylated protein to total protein, as well as fatty acid synthase. The extent of phosphorylation of AMP-activated protein kinase and the protein expression of fatty acid synthase were inversely regulated throughout the experimental period, whereas

Effect of partially replacing a barley-based concentrate with flaxseed-based products on the rumen bacterial population of lactating Holstein dairy cows.

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Castillo-Lopez, E; Moats, J; Aluthge, N D; Ramirez Ramirez, H A; Christensen, D A; Mutsvangwa, T; Penner, G B; Fernando, S C

2018-01-01

The effects of partial replacement of a barley-based concentrate with flaxseed-based products on the rumen bacterial population of lactating Holstein dairy cows were evaluated. Treatments fed were CONT, a normal diet that included barley silage, alfalfa hay and a barley-based concentrate that contained no flaxseed or faba beans; FLAX, inclusion of a nonextruded flaxseed-based product containing 55·0% flaxseed, 37·8% field peas and 6·9% alfalfa; EXT, similar to FLAX, but the product was extruded and EXTT, similar to FLAX, but product was extruded and field peas were replaced by high-tannin faba beans. The rumen bacterial population was evaluated by utilizing 16S rRNA gene sequencing. Most abundant phyla, families and genera were unaffected. However, some taxa were affected; for example, unsaturated fatty acid content was negatively correlated with Clostridiaceae, and tannin content was negatively correlated with BS11 and Paraprevotellaceae. Predominant rumen bacterial taxa were not affected, but the abundance of some taxa found in lower proportions shifted, possibly due to sensitivity to unsaturated fatty acids or tannins. Flaxseed-based products were effective for partially replacing barley-based concentrate in rations of lactating dairy cows. No negative effects of these products were observed on the abundance of predominant rumen bacterial taxa, with only minor shifts in less abundant bacteria. © 2017 The Authors. Journal of Applied Microbiology published by John Wiley & Sons Ltd on behalf of Society for Applied Microbiology.

Analysis association of milk fat and protein percent in quantitative ...

African Journals Online (AJOL)

Analysis association of milk fat and protein percent in quantitative trait locus ... African Journal of Biotechnology ... Protein and fat percent as content of milk are high-priority criteria for financial aims and selection of programs in dairy cattle.

Specific fatty acids as metabolic modulators in the dairy cow

Directory of Open Access Journals (Sweden)

J.A.A. Pires

2008-07-01

Full Text Available This review summarizes recent developments on the utilization of specific fatty acids to modulate bovine energy metabolism, with emphasis on the periparturient dairy cow. A number of experiments have assessed the effects of polyunsaturated fatty acids on bovine hepatic energy metabolism using in vitro and in vivo models. Treatment of hepatocytes with specific fatty acids altered energy metabolism in vitro. For example, linolenic acid seemed to decrease hepatocyte triacylglycerol accumulation. This effect was confirmed in vivo, using parenteral infusions of emulsions derived from different fat sources to feed-restricted non-lactating cows. Additionally, polyunsaturated fatty acids can increase whole body response to insulin, potentially enhancing antilipolytic effects of insulin and muscle protein anabolism in the bovine. There is limited literature on the effects of feeding fat sources rich in omega-3 polyunsaturated fatty acids, such as fish oil and linseed oil, on metabolism of periparturient dairy cows. Available research has yielded conflicting results which need further clarification. On the other hand, specific isomers of conjugated linoleic acid consistently induce milk fat depression and are able to decrease energy export in milk by periparturient dairy cows. Nonetheless, research is still needed to assess whether these effects will ultimately benefit productivity and health status of periparturient dairy cows. Limitations of available methods to protect fatty acids from ruminal biohydrogenation are also addressed.

Variable liver fat concentration as a proxy for body fat mobilization postpartum has minor effects on insulin-induced changes in hepatic gene expression related to energy metabolism in dairy cows.

Science.gov (United States)

Weber, C; Schäff, C T; Kautzsch, U; Börner, S; Erdmann, S; Bruckmaier, R M; Röntgen, M; Kuhla, B; Hammon, H M

2017-02-01

The liver plays a central role in adaptation for energy requirements around calving, and changes in the effects of insulin on hepatic energy metabolism contribute to metabolic adaptation in dairy cows. Hepatic insulin effects may depend on body fat mobilization. The objective of this study was to investigate the effects of insulin on the hepatic gene expression of enzymes involved in energy metabolism and factors related to nutrition partitioning in cows with high and low total liver fat concentration (LFC) after calving. Holstein cows were retrospectively grouped according to their LFC after calving as a proxy for body fat mobilization. Cows were classified as low (LLFC; LFC 24.4% fat/dry matter; n = 10) fat-mobilizing after calving. Euglycemic-hyperinsulinemic clamps [6 mU/(kg × min) of insulin for 6 h] were performed in wk 5 antepartum (ap) and wk 3 postpartum (pp). Before and at the end of the euglycemic-hyperinsulinemic clamps, liver biopsies were taken to measure the mRNA abundance of enzymes involved in carbohydrate and lipid metabolism, expression related to the somatotropic axis, and adrenergic and glucocorticoid receptors. The mRNA abundance of pyruvate carboxylase, cytosolic phosphoenolpyruvate carboxykinase (PEPCK; PCK1), acyl-CoA-dehydrogenase very long chain (ACADVL), and hydroxyl-methyl-glutaryl-CoA-synthase 1 increased, but the mRNA abundance of solute carrier family 2 (SLC2A2 and SLC2A4), growth hormone receptor 1A (GHR1A), insulin-like growth factor 1 (IGF1), sterol regulatory element binding factor 1, adrenoceptor α 1A, and glucocorticoid receptor decreased from ap to pp. Insulin treatment was associated with decreased PCK1, mitochondrial PEPCK, glucose-6-phosphatase, propionyl-CoA-carboxylase α, carnitine-palmitoyl-transferase 1A, ACADVL, and insulin receptor mRNA, but increased IGF1 and SLC2A4 mRNA ap and pp and GHR1A mRNA pp. The mRNA abundance of SLC2A4 was greater, and the mRNA abundance of GHR1A and IGF1 tended to be lower in LLFC than

The effects on digestibility and ruminal measures of chemically treated corn stover as a partial replacement for grain in dairy diets.

Science.gov (United States)

Cook, D E; Combs, D K; Doane, P H; Cecava, M J; Hall, M B

2016-08-01

Alkaline treatment of gramineous crop residues can convert an abundant, minimally utilized, poorly digestible straw into a moderately digestible feedstuff. Given the volatile nature of grain prices, substitution of treated stover for grain was investigated with dairy cows to provide insights on ruminal and digestibility effects of a feed option that makes use of alternative, available resources. The objective of this study was to evaluate changes in diet digestibility and ruminal effects when increasing levels of calcium oxide-treated corn stover (CaOSt) were substituted for corn grain in diets of lactating cows. Mature corn stover was treated with calcium oxide at a level of 50g∙kg(-1) dry matter (DM), brought up to a moisture content of 50% following bale grinding, and stored anaerobically at ambient temperatures for greater than 60d before the feeding experiment. Eight ruminally cannulated Holstein cows averaging 686kg of body weight and 35kg of milk∙d(-1) were enrolled in a replicated 4×4 Latin square, where CaOSt replaced corn grain on a DM basis in the ration at rates of 0, 40, 80, and 120g∙kg(-1) DM. All reported significant responses were linear. The DM intake declined by approximately 1kg per 4% increase in CaOSt inclusion. With increasing replacement of corn grain, dietary neutral detergent fiber (NDF) concentration increased. However, rumen NDF turnover, NDF digestibility, NDF passage rate, and digestion rate of potentially digestible NDF were unaffected by increasing CaOSt inclusion. Total-tract organic matter digestibility declined by 5 percentage units over the range of treatments, approximately 1.5 units per 4-percentage-unit substitution of CaOSt for grain. With increasing CaOSt, the molar proportions of butyrate and valerate declined, whereas the lowest detected ruminal pH increased from 5.83 to 5.94. Milk, fat, and protein yields declined as CaOSt increased and DM intake declined with the result that net energy in milk declined by

Dairy shows different associations with abdominal and BMI-defined overweight: Cross-sectional analyses exploring a variety of dairy products.

Science.gov (United States)

Brouwer-Brolsma, E M; Sluik, D; Singh-Povel, C M; Feskens, E J M

2018-05-01

Previous studies have suggested weight-regulatory properties for several dairy nutrients, but population-based studies on dairy and body weight are inconclusive. We explored cross-sectional associations between dairy consumption and indicators of overweight. We included 114,682 Dutch adults, aged ≥18 years. Dairy consumption was quantified by a food frequency questionnaire. Abdominal overweight was defined as waist circumference (WC) ≥88 cm (women) or ≥102 cm (men) (n = 37,391), overweight as BMI ≥25-30 kg/m 2 (n = 44,772) and obesity as BMI ≥30 kg/m 2 (n = 15,339). Associations were quantified by logistic (abdominal overweight, no/yes), multinomial logistic (BMI-defined overweight and obesity) and linear regression analyses (continuous measures of WC and BMI), and they were adjusted for relevant covariates. Total dairy showed a positive association with abdominal overweight (OR Q1 ref vs. Q5: 1.09; 95% CI: 1.04-1.14) and with BMI-defined overweight (OR Q5 1.13; 95% CI: 1.08-1.18) and obesity (OR Q5 1.09; 95% CI: 1.02-1.16). Skimmed, semi-skimmed and non-fermented dairy also showed positive associations with overweight categories. Full-fat dairy showed an inverse association with overweight and obesity (OR Q5 for obesity: 0.78; 95% CI: 0.73-0.83). Moreover, inverse associations were observed for yoghurt and custard and positive associations for milk, buttermilk, flavoured yoghurt drinks, cheese and cheese snacks. Fermented dairy, curd cheese and Dutch cheese did not show a consistent association with overweight categories. Total, skimmed, semi-skimmed and non-fermented dairy; milk; buttermilk; flavoured yoghurt drinks; total cheese and cheese snacks showed a positive association with overweight categories, whereas full-fat dairy, custard and yoghurt showed an inverse association with overweight categories. Copyright © 2018 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human

What Are the Types of Fat?

Science.gov (United States)

... Corn oil Safflower oil Walnuts Sunflower, sesame, and pumpkin seeds; flaxseed Fatty fish (salmon, tuna, mackerel, herring, ... pork) Chicken with the skin Whole-fat dairy products (cream/milk) Butter Palm and coconut oil (snack ...

Effect of supplementary glycerin on milk composition and heat stability in dairy goats

Directory of Open Access Journals (Sweden)

Deela Thoh

2017-12-01

Full Text Available Objective This experiment was studied the effects of various levels of crude glycerin (CG in dairy goat diet on daily intake, milk yield, milk composition, some physical properties and some quality changes of goat milk after sterilization. Methods Twelve 75% Saanen dairy goats (body weight = 49±3 kg; days in milk = 60±12 d were randomly assigned in a completely randomized design to evaluate the effects of three experimental diets consisting of 0%, 5%, and 10% CG (dry matter basis which were formulated to meet or exceed the nutrient requirements of goats. Experimental dairy goats were evaluated for feed and milk yield. Milk samples were analyzed for their composition, including fatty acids, casein profile, fat globule size, and color, and were sterilized to evaluate milk heat stability. Results There were no significant differences between 0% and 5% CG treatments infeed. Increasing CG supplementation from 0% to 5% increased milk yield from 2.38±0.12 to 2.64±0.23 kg/goat/d. In addition, milk samples from 5% CG treatment had the highest total solids, fat content and lactose content, and largest fat globule size. Increasing CG to 10% resulted in a decrease in milk fat. After sterilizing at 116°C, F0 = 3 min, goat milk samples from 5% CG treatment had slightly higher sediment content and comparatively higher degree of browning. Conclusion Considering milk yield, milk fat content and quality of sterilized milk, 5% CG supplementation in a total mixed ration has a potential for implementation in dairy goats.

Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers.

Science.gov (United States)

Serdaroğlu, Meltem; Öztürk, Burcu; Urgu, Müge

2016-07-01

In recent years, double emulsions are stated to have a promising potential in low-fat food production, however, there are very few studies on their possible applications in meat matrices. We aimed to investigate the quality of beef emulsion systems in which beef fat was totally replaced by double emulsions (W1/O/W2) prepared with olive oil and sodium caseinate (SC) by two-step emulsification procedure. Incorporation of W1/O/W2 emulsion resulted in reduced lipid, increased protein content, and modified fatty acid composition. W1/O/W2 emulsion treatments had lower jelly and fat separation, higher water-holding capacity and higher emulsion stability than control samples with beef fat. Increased concentrations of W1/O/W2 emulsions resulted in significant changes in texture parameters. TBA values were lower in W1/O/W2 emulsion treatments than control treatment after 60days of storage. In conclusion, our study confirms that double emulsions had promising impacts on modifying fatty acid composition and developing both technologically and oxidatively stable beef emulsion systems. Copyright © 2016 Elsevier Ltd. All rights reserved.

Food Supplement Reduces Fat, Improves Flavor

Science.gov (United States)

2007-01-01

Diversified Services Corporation, seeking to develop a new nutritional fat replacement and flavor enhancement product, took advantage of the NASA Glenn Garrett Morgan Commercialization Initiative (GMCI) for technology acquisition and development and introductions to potential customers and strategic partners. Having developed and commercialized the product, named Nurtigras, the company is now marketing it through its subsidiary, H.F. Food Technologies Inc. The Nutrigras fat substitute is available in liquid, gel, or dry form and can be easily customized to the specific needs of the food manufacturer. It is primarily intended for use as a partial replacement for animal fat in beef patties and other normally high-fat meat products, and can also be used in soups, sauces, bakery items, and desserts. In addition to the nutritional benefits, the fat replacement costs less than the food it replaces, and as such can help manufacturers reduce material costs. In precooked products, Nutrigras can increase moisture content and thereby increase product yield. The company has been able to repay the help provided by NASA by contributing to the Space Agency's astronaut diet-the Nutrigras fat substitute can be used as a flavor enhancer and shelf-life extender for food on the ISS.

Short communication: Feeding linseed oil to dairy goats with competent reticular groove reflex greatly increases n-3 fatty acids in milk fat.

Science.gov (United States)

Martínez Marín, A L; Gómez-Cortés, P; Carrión Pardo, D; Núñez Sánchez, N; Gómez Castro, G; Juárez, M; Pérez Alba, L; Pérez Hernández, M; de la Fuente, M A

2013-01-01

A crossover experiment was designed to compare the effects of 2 ways of feeding linseed oil on milk fat fatty acid (FA) composition. Ten lactating goats, trained to keep competent their inborn reticular groove reflex, received a daily dose of linseed oil (38 g/d) either with their solid (concentrate) feed (CON) or emulsified in skim milk and bottle-fed (BOT). Two groups of 5 goats received alternative and successively each of the treatments in two 15-d periods. α-Linolenic acid in milk fat rose up to 13.7% in the BOT versus 1.34% in the CON treatment. The n-6 to n-3 FA ratio was significantly reduced in goats receiving bottle-fed linseed oil (1.49 vs. 0.49). Contents of rumen biohydrogenation intermediates of dietary unsaturated FA were high in milk fat of goats under the CON treatment but low in those in the BOT treatment. These results point to a clear rumen bypass of the bottle-fed linseed oil. This strategy allows obtaining milk fat naturally very rich in n-3 FA and very low in trans FA. Translating this approach into practical farm conditions could enable farmers to produce milk enriched in specific FA. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Patterns of dairy food intake, body composition and markers of metabolic health in Ireland: results from the National Adult Nutrition Survey.

Science.gov (United States)

Feeney, E L; O'Sullivan, A; Nugent, A P; McNulty, B; Walton, J; Flynn, A; Gibney, E R

2017-02-20

Studies examining the association between dairy consumption and metabolic health have shown mixed results. This may be due, in part, to the use of different definitions of dairy, and to single types of dairy foods examined in isolation. The objective of the study was to examine associations between dairy food intake and metabolic health, identify patterns of dairy food consumption and determine whether dairy dietary patterns are associated with outcomes of metabolic health, in a cross-sectional survey. A 4-day food diary was used to assess food and beverage consumption, including dairy (defined as milk, cheese, yogurt, cream and butter) in free-living, healthy Irish adults aged 18-90 years (n=1500). Fasting blood samples (n=897) were collected, and anthropometric measurements taken. Differences in metabolic health markers across patterns and tertiles of dairy consumption were tested via analysis of covariance. Patterns of dairy food consumption, of different fat contents, were identified using cluster analysis. Higher (total) dairy was associated with lower body mass index, %body fat, waist circumference and waist-to-hip ratio (Pblood pressure. Similar trends were observed when milk and yogurt intakes were considered separately. Higher cheese consumption was associated with higher C-peptide (Pblood lipid profiles are less favourable when eaten as part of a low-fat high-carbohydrate dietary pattern. More research is needed to better understand this association. Overall, these results suggest that although milk and yogurt consumption is associated with a favourable body phenotype, the blood lipid profiles are less favourable when eaten as part of a low-fat high-carbohydrate dietary pattern. More research is needed to better understand this association.

Effects of partial replacement of dietary starch from barley or corn with lactose on ruminal function, short-chain fatty acid absorption, nitrogen utilization, and production performance of dairy cows.

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Chibisa, G E; Gorka, P; Penner, G B; Berthiaume, R; Mutsvangwa, T

2015-04-01

In cows fed diets based on corn-alfalfa silage, replacing starch with sugar improves milk production. Although the rate of ruminal fermentation of sugar is more rapid than that of starch, evidence has been found that feeding sugar as a partial replacement for starch does not negatively affect ruminal pH despite increasing diet fermentability. The mechanism(s) for this desirable response are unknown. Our objective was to determine the effects of replacing barley or corn starch with lactose (as dried whey permeate; DWP) on ruminal function, short-chain fatty acid (SCFA) absorption, and nitrogen (N) utilization in dairy cows. Eight lactating cows were used in a replicated 4 × 4 Latin square design with 28-d periods and source of starch (barley vs. corn) and level of DWP (0 vs. 6%, DM basis) as treatment factors. Four cows in 1 Latin square were ruminally cannulated for the measurement of ruminal function, SCFA absorption, and N utilization. Dry matter intake and milk and milk component yields did not differ with diet. The dietary addition of DWP tended to increase ruminal butyrate concentration (13.6 vs. 12.2 mmol/L), and increased the Cl(-)-competitive absorption rates for acetate and propionate. There was no sugar effect on minimum ruminal pH, and the duration and area when ruminal pH was below 5.8. Minimum ruminal pH tended to be lower in cows fed barley compared with those fed corn (5.47 vs. 5.61). The duration when ruminal pH was below pH 5.8 tended to be shorter (186 vs. 235 min/d), whereas the area (pH × min/d) that pH was below 5.8 was smaller (47 vs. 111) on the corn than barley diets. Cows fed the high- compared with the low-sugar diet had lower ruminal NH3-N concentration. Feeding the high-sugar diet tended to increase apparent total-tract digestibility of dry matter and organic matters and increased apparent total-tract digestibility of fat. Apparent total-tract digestibility of N tended to be greater in cows fed barley compared with those fed corn

Effects of goat milk or milk replacer diet on meat quality and fat composition of suckling goat kids.

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Bañón, S; Vila, R; Price, A; Ferrandini, E; Garrido, M D

2006-02-01

The effects of a diet with goat milk "GM" or milk replacer "MR" on the meat quality and fat composition of suckling Murciano-Granadina kids were studied. MR consisted of powdered skimmed milk, coconut oil and fat, and cereal products and by-products. Raw meat quality (moisture, protein, lipids, ash, collagen, cholesterol, haem pigments, CIELab colour, pH and water retention capacity), fatty acid "FA" composition and eating quality of cooked meat (odour, flavour and texture) were determined. Diet had only a slight effect on raw meat quality but had a pronounced effect on fatty acid composition and eating quality of cooked meat. MR diet increased the water/protein proportion in the muscle. The saturated/unsaturated FA ratio in GM and MR fat was 0.94 and 2.27, respectively. The major FA in GM and MR fat were C16:0 and C18:1, respectively. Short-chain C4-C12 hardly accumulated in the adipose tissue of suckling kid, increasing the relative percentages of C14-C20. This effect was more pronounced in MR fat, due to the fact that MR contained more short-chain fatty acids than GM. MR diet gave cooked meat a more intense characteristic goat meat odour and flavour, more tenderness and more juiciness than the natural suckling diet. This fact could be related to differences in meat and fat composition.

Dairy intake and related self-regulation improved in college students using online nutrition education.

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Poddar, Kavita H; Hosig, Kathy W; Anderson-Bill, Eileen S; Nickols-Richardson, Sharon M; Duncan, Susan E

2012-12-01

Dairy intake by college students is markedly lower than recommendations. Interventions to improve dairy intake based on Social Cognitive Theory (SCT) have potential to successfully change behavior by improving mediators that influence dietary choices. We aimed to use SCT to improve social support, self-efficacy, outcome expectations, self-regulation, and behavior related to dairy intake in college students. We conducted a randomized nutrition education intervention. Participants included 211 college students (mean age 20.2 ± 0.1 years; 63% women and 37% men) recruited from a university campus. Participants in the intervention group (n=107) and comparison group (n=104) received an 8-week dairy intake or stress management intervention, respectively, via electronic mail. Data collection included dairy intake from 7-day food records and SCT variables from questionnaires administered during January 2008 and April 2008. Changes in dairy intake and SCT variables (ie, social support, self-efficacy, outcome expectations, and self-regulation). Multivariate analysis of covariance, with age and sex as covariates (Peducation via electronic mail based on an SCT model improved total dairy intake and self-regulation. Participants reported increased dairy intake and better use of self-regulation strategies. Future interventions should focus on benefits of consuming low-fat vs higher-fat dairy foods. Copyright © 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Full fat milk consumption protects against severe childhood obesity in Latinos

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Amy L. Beck

2017-12-01

Full Text Available Consumption of non- or low-fat dairy products is recommended as a strategy to lower the risk of childhood obesity. However, recent evidence suggests that consumption of whole fat dairy products may, in fact, be protective against obesity. Our objective was to determine the association between milk fat consumption and severe obesity among three-year-old Latino children, a population with a disproportionate burden of obesity and severe obesity. 24-hour-dietary recalls were conducted to determine child intake in San Francisco based cohort recruited in 2006–7. Mother-child dyads were weighed and measured. The 24-hour recall data was analyzed to determine participants' consumption of whole milk, 2% milk, and 1% milk. The milk consumption data was used to calculate grams of milk fat consumed. The cross-sectional association between milk fat intake and severe obesity (BMI ≥ 99th percentile was determined using multivariable logistic regression. Data were available for 145 children, of whom 17% were severely obese. Severely obese children had a lower mean intake of milk fat (5.3 g vs. 8.9 g and fewer drank any milk (79% versus 95% for not severely obese children (p < 0.01. Among the potential confounders assessed, maternal BMI and maternal marital status were associated with severe obesity and were included in a multivariate model. In the multivariate model, higher milk fat consumption was associated with lower odds of severe obesity (OR 0.88 CI 0.80–0.97. Higher milk fat consumption is associated with lower odds of severe obesity among Latino preschoolers. These results call into question recommendations that promote consumption of lower fat milk. Keywords: Preschoolers, Dairy products, Latinos, Nutrition policy, Health disparities

Relationship Between Dietary Fatty Acids and Reproductive Functions in Dairy Cattle

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Ercan Soydan

2017-12-01

Full Text Available Selection of dairy cattle for higher milk yield, without considering important non-production traits, has decreased reproductive efficiency. Thus, low reproductive performance is a major problem in high yielding dairy cattle. Previous studies showed that dietary manipulation to improve fertility holds much promise and dietary fats have positive effects on reproductive functions in high yielding dairy cattle. Positive effects of fats on reproductive performance due to the fatty acids, which are the precursors of progesterone and prostaglandins. Progesterone and prostaglandins hormones are most important factors that play a role on the control of reproductive functions. The amount of linoleic, linolenic and arachidonic fattty acids in ration can be increase or decrease progesterone and prostaglandins synthesis especially PGF2α from ovary and uterus, respectively. Also fatty acids can be influence follicular development, ovulation, embryonic implantation and maternal recognition of pregnancy. This review focuses on the relationships between dietary fatty acids and reproductive functions such as hormone profiles, ovarian function and follicular development, oocyte quality, embryo development, embryonic implantation and maternal recognition of pregnancy in dairy cattle.

Internal Fat and Cardiometabolic Risk Factors Following a Meal-Replacement Regimen vs. Comprehensive Lifestyle Changes in Obese Subjects.

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König, Daniel; Zdzieblik, Denise; Deibert, Peter; Berg, Aloys; Gollhofer, Albert; Büchert, Martin

2015-12-01

The aim of the present study was to investigate the effect of a meal-replacement regimen vs. comprehensive lifestyle changes in overweight or obese subjects on intra-abdominal fat stores (Magnetic Resonance Imaging (MRI) measurements) and cardiometabolic risk factors. Forty-two obese men (n = 18) and women (n = 24) (age 49 ± 8 years; weight 96.3 ± 12.1 kg; BMI 32.7 ± 2.3 kg/m2) were selected for this randomized parallel-group design investigation. Subjects in the lifestyle group (LS-G; n = 22) received dietary counselling sessions and instructions how to increase physical activity. In the meal replacement group (MR-G; n = 20) meals were replaced by a low-calorie drink high in soy protein. After six months, subjects in the LS-G lost 8.88 ± 6.24 kg and subjects in the MR-G lost 7.1 ± 2.33 kg; p meal replacement group suggesting an additional effect of soy protein components.

Multi-criteria and econometric evaluation of dairy products

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Karmen Pažek

2014-05-01

Full Text Available This study examined the multi-criteria assessment of four dairy products: “Pomursko mlejko” (Pomurje milk, “Lejko mleko” (light milk, “Fyto mleko” (Fyto milk and “Posneto mleko v prahu” (dried milk. The research was executed by using a multi-criteria methodology, DEX, which was complemented by an econometric analysis for light milk to estimate the trends in production and consumption before analyzed dairy products were implemented on the market. DEXi computer program results indicated that all analyzed milk products were ‘above average’. The econometric model was applied to examine changes in the demand for low-fat milk (light milk. Empirical results showed significant consumer re¬sponse to the increase in the prices of low-fat milk demonstrating income elasticity (1,15 unit.

Assessing economic and demographic factors that influence United States dairy demand.

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Davis, C G; Yen, S T; Dong, D; Blayney, D P

2011-07-01

Low-fat dairy products are key components of a healthy diet for all Americans. As the USDA increases its focus on nutrition and healthy eating, it is important to understand the underlying demands for dairy products, both the healthy and the less healthy ones. The consumption of fluid milk products has decreased over the last decade, whereas milk used for manufactured dairy products such as cheese, ice cream, yogurt, and butter, and for use as an ingredient in other food products, has risen. The objective of this study is to determine the effects of changes in demographic variables, retail prices, and total dairy expenditure on at-home consumption of dairy products, using purchase data from Nielsen 2007 Homescan (ACNielsen, New York, NY) data. To derive the demand elasticities for 16 products, a censored Almost Ideal Demand System model is used. Results reveal that demographic variables do have effects on the purchase of the 16 products, and own-price elasticities are 1 or greater for all 16 products for both uncompensated and compensated elasticities except 4: ice cream, refrigerated yogurt, processed cheese, and margarine. A substitution relationship exists among all fluid milk categories, natural and processed cheese, low-fat ice cream, and refrigerated yogurt, butter, and margarine. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Milk and dairy products in adolescent diet according to sex and

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Irena Colić Barić

2001-06-01

Full Text Available The aim of this study was to determine the portion of the milk and dairy products as source of energy, macronutrients and calcium in average daily diet of adolescents according to sex and living area. A group of four hundred and forty one adolescents (46 % from rural, and 54 % from urban area in Croatia, both sexes, between 15 to 18 years of age, who attended high school represented the study subject. Weight and height were determined using standard techniques and following the norms of the WHO. Food frequencyquestionnaire (FFQ for mass and frequency as well as energy and nutritional components of dairy products intake were used. The results indicated that adolescents in urban area consumed statistically significant (p<0.05 higher amount of milk and dairy products. Higher intake of energy, protein and calcium from milk and dairy products among adolescents in urban area was also observed. Average intake of calcium according to recommendation (RDA is adequate for sex and age among subjects in urban are. Lower calcium intake was observed among the girls. In terms of food types, higher fat content dairy products were consumed among adolescents in both living areas, while according to sex, girls mostly consumed less fat milk and dairy products. According to body mass index (BMI adolescents in both living areas were nourished well.

Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions.

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Öztürk, Burcu; Urgu, Müge; Serdaroğlu, Meltem

2017-05-01

Today, multiple emulsions are believed to have a considerable application potential in food industry. We aimed to investigate physical, chemical and textural quality characteristics of model system meat emulsions (MSME) in which beef fat (C) was totally replaced by 10% (E-10), 20% (E-20) or 30% (E-30) multiple emulsions (W 1 /O/W 2 ) prepared with olive oil and egg white powder (EWP). Incorporation of W 1 /O/W 2 emulsion resulted in reduced fat (from 11.54% to 4.01%), increased protein content (from 13.66% to 14.74%), and modified fatty acid composition, significantly increasing mono- and polyunsaturated fatty acid content and decreasing saturated fatty acid content. E-20 and E-30 samples had lower jelly and fat separation (5.77% and 5.25%) compared to C and E-10 (9.67% and 8.55%). W 1 /O/W 2 emulsion treatments had higher water-holding capacity (93.96-94.35%) than C samples (91.84%), and also showed the desired storage stability over time. Emulsion stability results showed that E-20 and E-30 samples had lower total expressible fluid (14.05% and 14.53%) and lower total expressible fat (5.06% and 5.33%) compared to C samples (19.13% and 6.09%). Increased concentrations of W 1 /O/W 2 emulsions led to alterations in colour and texture parameters. TBA values of samples were lower in W 1 /O/W 2 emulsion treatments than control treatment during 60 days of storage. Our results indicated that multiple emulsions prepared with olive oil and EWP had promising impacts on reducing fat, modifying the lipid composition and developing both technologically and oxidatively stable meat systems. These are the first findings concerning beef matrix fat replacement with multiple emulsions stabilised by EWP. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Associations between Consumption of Dairy Foods and Anthropometric Indicators of Health in Adolescents

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Manijeh Nezami

2016-07-01

Full Text Available Childhood obesity is associated with a greater chance of a lifetime of obesity. Evidence suggests dairy at recommended levels could be beneficial in maintaining normal weight and body composition. We assessed whether dairy consumption is associated with anthropometric indicators of health (z-scores for weight-for-age (WAZ; height-for-age (HAZ and body mass index (BMIZ; waist-to-height ratio (WHtR; fat-free mass (FFM; and fat mass (FM in adolescents. In a cross-sectional study, 536 males and females ages 12–18 completed a 151-item semi-quantitative web-based food frequency questionnaire that included 34 dairy-containing foods. Dairy foods were categorized into milk, cheese, sweetened dairy, and total dairy. Anthropometrics were measured during school visits. Total dairy intake was associated with WAZ (β = 0.25 (95% CI: 0.01, 0.49, p = 0.045 and HAZ (β = 0.28 (95% CI: 0.04, 0.52, p = 0.021. In boys, total dairy was associated with WHtR (β = 0.02 (95% CI: 0.00, 0.04, p = 0.039, FFM (β = 4.83 (95% CI: 1.79, 7.87, p = 0.002, and FM (β = 3.89 (95% CI: 0.58, 7.21, p = 0.021, and cheese was associated with FFM (β = 4.22 (95% CI: 0.98, 7.47, p = 0.011. Dairy consumption seems to influence growth in both genders, and body composition and central obesity in boys. Prospective studies are needed to identify how types of dairy relate to growth, body composition, and central obesity of adolescents.

Associations between yogurt, dairy, calcium, and vitamin D intake and obesity among U.S. children aged 8-18 years: NHANES, 2005-2008.

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Keast, Debra R; Hill Gallant, Kathleen M; Albertson, Ann M; Gugger, Carolyn K; Holschuh, Norton M

2015-03-03

The aim of this study was to investigate associations of yogurt and dairy consumption with energy, macronutrient, calcium, and vitamin D intakes, and associations with indicators of overweight/obesity in U.S. children in the National Health and Nutrition Examination Survey (NHANES 2005-2008). Using 24-hour recall data, children 8-18 years of age were classified to dairy consumption groups of yogurt consumers were those who reported eating yogurt during at least one of two dietary intake interviews. NHANES anthropometric measurements were used, and BMI and BMI-for-age percentiles were calculated. Yogurt and dairy consumption were associated with higher intakes of calcium, vitamin D and protein. Yogurt intake was associated with lower total fat and saturated fat intakes and body fat as measured by subscapular skinfold thickness. This study supports consumption of yogurt and higher amounts of dairy as eating patterns associated with greater intake of specific shortfall nutrients, and lower body fat in U.S. children.

Milk and dairy consumption and risk of cardiovascular diseases and all-cause mortality

DEFF Research Database (Denmark)

Guo, Jing; Astrup, Arne; Lovegrove, Julie A

2017-01-01

to September 2016. Random-effect meta-analyses with summarised dose-response data were performed for total (high-fat/low-fat) dairy, milk, fermented dairy, cheese and yogurt. Non-linear associations were investigated using the spine models and heterogeneity by subgroup analyses. A total of 29 cohort studies...... (included sour milk products, cheese or yogurt; per 20 g/day) with mortality (RR 0.98, 95% CI 0.97-0.99; I(2) = 94.4%) and CVD risk (RR 0.98, 95% CI 0.97-0.99; I(2) = 87.5%). Further analyses of individual fermented dairy of cheese and yogurt showed cheese to have a 2% lower risk of CVD (RR 0.98, 95% CI 0.......95-1.00; I(2) = 82.6%) per 10 g/day, but not yogurt. All of these marginally inverse associations of totally fermented dairy and cheese were attenuated in sensitivity analyses by removing one large Swedish study. This meta-analysis combining data from 29 prospective cohort studies demonstrated neutral...

Associations between Yogurt, Dairy, Calcium, and Vitamin D Intake and Obesity among U.S. Children Aged 8–18 Years: NHANES, 2005–2008

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Debra R. Keast

2015-03-01

Full Text Available The aim of this study was to investigate associations of yogurt and dairy consumption with energy, macronutrient, calcium, and vitamin D intakes, and associations with indicators of overweight/obesity in U.S. children in the National Health and Nutrition Examination Survey (NHANES 2005–2008. Using 24-hour recall data, children 8–18 years of age were classified to dairy consumption groups of <1, 1 to <2, or 2+ dairy servings, and yogurt consumers were those who reported eating yogurt during at least one of two dietary intake interviews. NHANES anthropometric measurements were used, and BMI and BMI-for-age percentiles were calculated. Yogurt and dairy consumption were associated with higher intakes of calcium, vitamin D and protein. Yogurt intake was associated with lower total fat and saturated fat intakes and body fat as measured by subscapular skinfold thickness. This study supports consumption of yogurt and higher amounts of dairy as eating patterns associated with greater intake of specific shortfall nutrients, and lower body fat in U.S. children.

Chromatography methods and chemometrics for determination of milk fat adulterants

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Trbović, D.; Petronijević, R.; Đorđević, V.

2017-09-01

Milk and milk-based products are among the leading food categories according to reported cases of food adulteration. Although many authentication problems exist in all areas of the food industry, adequate control methods are required to evaluate the authenticity of milk and milk products in the dairy industry. Moreover, gas chromatography (GC) analysis of triacylglycerols (TAGs) or fatty acid (FA) profiles of milk fat (MF) in combination with multivariate statistical data processing have been used to detect adulterations of milk and dairy products with foreign fats. The adulteration of milk and butter is a major issue for the dairy industry. The major adulterants of MF are vegetable oils (soybean, sunflower, groundnut, coconut, palm and peanut oil) and animal fat (cow tallow and pork lard). Multivariate analysis enables adulterated MF to be distinguished from authentic MF, while taking into account many analytical factors. Various multivariate analysis methods have been proposed to quantitatively detect levels of adulterant non-MFs, with multiple linear regression (MLR) seemingly the most suitable. There is a need for increased use of chemometric data analyses to detect adulterated MF in foods and for their expanded use in routine quality assurance testing.

Factors influencing energy demand in dairy farming | Kraatz | South ...

African Journals Online (AJOL)

The efficiency of energy utilization is one of the key indicators for developing more sustainable agricultural practices. Factors influencing the energy demand in dairy farming are the cumulative energy demand for feed-supply, milk yield as well as the replacement rate of cows. The energy demand of dairy farming is ...

Amelioration of salmonellosis in pre-weaned dairy calves fed Saccharomyces cerevisiae fermentation products in feed and milk replacer.

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Brewer, Matthew T; Anderson, Kristi L; Yoon, Ilkyu; Scott, Mark F; Carlson, Steve A

2014-08-06

Salmonellosis is an insidious and potentially epidemic problem in pre-weaned dairy calves. Managing this disease, or any other diarrheal disease, is a financial burden to producers. Calf mortalities and medicinal treatments are overt costs of salmonellosis, while hidden costs include hampered weight gains and persistent intestinal colonization of the pathogen. In this study, we examined the anti-Salmonella effects of Saccharomyces cerevisiae fermentation products (SCFP) incorporated into both the milk replacer and the starter grain. In a blinded study, 2-8 day-old calves were fed SCFP (n=20 calves) or an SCFP-free Control (n=20 calves) for two weeks before and three weeks after experimental challenge with Salmonella enterica serotype Typhimurium. Following the challenge, calves were monitored for clinical signs and parameters associated with salmonellosis. Calves were then euthanized and examined for rumen development and intestinal Salmonella colonization. When compared to calves that received milk replacer and feed lacking SCFP, calves fed SCFP had fewer bouts of diarrhea and fever. Rumens from these calves were more developed, as measured by the length of papillae, which is consistent with the enhanced weight gain observed in this treatment group. Additionally, Salmonella intestinal colonization was reduced in SCFP-fed calves and Salmonella fecal shedding disappeared at an earlier stage in these calves. This study revealed that the combination of two proprietary S. cerevisiae fermentation products provide marked benefit for preventing the negative effects of salmonellosis in pre-weaned dairy calves, while also boosting productivity. The mechanism of action needs to be clarified, but it may be related to the observed decrease in colonization by the pathogen and increase in rumen development. Copyright © 2014 The Authors. Published by Elsevier B.V. All rights reserved.

Test-day somatic cell score, fat-to-protein ratio and milk yield as indicator traits for sub-clinical mastitis in dairy cattle.

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Jamrozik, J; Schaeffer, L R

2012-02-01

Test-day (TD) records of milk, fat-to-protein ratio (F:P) and somatic cell score (SCS) of first-lactation Canadian Holstein cows were analysed by a three-trait finite mixture random regression model, with the purpose of revealing hidden structures in the data owing to putative, sub-clinical mastitis. Different distributions of the data were allowed in 30 intervals of days in milk (DIM), covering the lactation from 5 to 305 days. Bayesian analysis with Gibbs sampling was used for model inferences. Estimated proportion of TD records originated from cows infected with mastitis was 0.66 in DIM from 5 to 15 and averaged 0.2 in the remaining part of lactation. Data from healthy and mastitic cows exhibited markedly different distributions, with respect to both average value and the variance, across all parts of lactation. Heterogeneity of distributions for infected cows was also apparent in different DIM intervals. Cows with mastitis were characterized by smaller milk yield (down to -5 kg) and larger F:P (up to 0.13) and SCS (up to 1.3) compared with healthy contemporaries. Differences in averages between healthy and infected cows for F:P were the most profound at the beginning of lactation, when a dairy cow suffers the strongest energy deficit and is therefore more prone to mammary infection. Residual variances for data from infected cows were substantially larger than for the other mixture components. Fat-to-protein ratio had a significant genetic component, with estimates of heritability that were larger or comparable with milk yield, and was not strongly correlated with milk and SCS on both genetic and environmental scales. Daily milk, F:P and SCS are easily available from milk-recording data for most breeding schemes in dairy cattle. Fat-to-protein ratio can potentially be a valuable addition to SCS and milk yield as an indicator trait for selection against mastitis. © 2011 Blackwell Verlag GmbH.

Parâmetros sanguíneos de vacas leiteiras suplementadas com diferentes fontes de gordura Blood parameters of dairy cows supplemented with different fat sources

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José Esler de Freitas Júnior

2010-04-01

Full Text Available O objetivo deste trabalho foi avaliar a utilização de diferentes fontes de gordura nas rações de vacas em lactação e seus efeitos sobre o consumo de matéria seca e as concentrações dos parâmetros sangüíneos. Foram utilizadas 12 vacas da raça Holandês, agrupadas em três quadrados latinos balanceados 4x4 e alimentadas com as seguintes rações: 1 controle; 2 óleo de soja refinado; 3 grão de soja in natura; e 4 sais de cálcio de ácidos graxos (Megalac-E. As concentrações de colesterol total, colesterol, lipoproteína de baixa densidade (LDL e colesterol de alta densidade (HDL foram maiores (PThis study was carried out to evaluate the use of different fat sources in dairy cows rations and its effects on dry matter intake, milk yield and composition, and blood parameter. Twelve Holstein cows were allocated in three balanced latin square 4x4, and fed with the following rations: 1 Control, with 2.5%; 2 Refined soybean oil; 3 Whole soybean; and 4, Calcium salts of fatty acids (Megalac-E. The concentrations of total cholesterol and lipoprotein low density (LDL were higher (P<0.05 for cows that received rations with fat sources, which also causes increased (P<0.05 e concentration of high density lipoprotein (HDL. The concentrations of urea and blood urea nitrogen were similar among the rations, except for the diet containing calcium salts of fatty acids, which showed lower (P<0.05. The dry matter intake was lower (P<0.05 in cows that received calcium salts in the rations. The animals that received a diet containing whole soybeans as a source of fat had lower (P<0.05 yield milk when compared to other rations used. The use of fat sources in dairy cows rations influenced the blood parameters, especially for parameters related to lipidogram.

Associations between Yogurt, Dairy, Calcium, and Vitamin D Intake and Obesity among U.S. Children Aged 8–18 Years: NHANES, 2005–2008

Science.gov (United States)

Keast, Debra R.; Hill Gallant, Kathleen M.; Albertson, Ann M.; Gugger, Carolyn K.; Holschuh, Norton M.

2015-01-01

The aim of this study was to investigate associations of yogurt and dairy consumption with energy, macronutrient, calcium, and vitamin D intakes, and associations with indicators of overweight/obesity in U.S. children in the National Health and Nutrition Examination Survey (NHANES 2005–2008). Using 24-hour recall data, children 8–18 years of age were classified to dairy consumption groups of yogurt consumers were those who reported eating yogurt during at least one of two dietary intake interviews. NHANES anthropometric measurements were used, and BMI and BMI-for-age percentiles were calculated. Yogurt and dairy consumption were associated with higher intakes of calcium, vitamin D and protein. Yogurt intake was associated with lower total fat and saturated fat intakes and body fat as measured by subscapular skinfold thickness. This study supports consumption of yogurt and higher amounts of dairy as eating patterns associated with greater intake of specific shortfall nutrients, and lower body fat in U.S. children. PMID:25742042

Effect of casein to whey protein ratios on the protein interactions and coagulation properties of low-fat yogurt.

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Zhao, L L; Wang, X L; Tian, Q; Mao, X Y

2016-10-01

In this study, we investigated the effect of casein (CN) to whey protein (WP) ratios (4:1, 3:1, 2:1, and 1:1) on gelation properties and microstructure of low-fat yogurt made with reconstituted skim milk with or without addition of whey protein concentrate. The rheological properties (storage modulus, G'; yield stress; and yield strain) of the obtained low-fat yogurt were greatly enhanced, the fermentation period was shortened, and the microstructure became more compact with smaller pores as the CN:WP ratio decreased. When CN:WP was 2:1 or 1:1, the obtained yogurt coagulum showed higher G' and greater yield stress, with more compact crosslinking and smaller pores. In addition, the more of skim milk powder was replaced by whey protein concentrate, the more disulfide bonds were formed and the greater the occurrence of hydrophobic interactions during heat treatment, which can improve the rheological properties and microstructure of low-fat yogurt. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Total replacement of corn by mesquite pod meal considering nutritional value, performance, feeding behavior, nitrogen balance, and microbial protein synthesis of Holstein-Zebu crossbred dairy steers.

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de Oliveira Moraes, Gláucia Sabrine; de Souza, Evaristo Jorge Oliveira; Véras, Antonia Sherlânea Chaves; de Paula Almeida, Marina; da Cunha, Márcio Vieira; Torres, Thaysa Rodrigues; da Silva, Camila Sousa; Pereira, Gerfesson Felipe Cavalcanti

2016-10-01

The objective of the present study to assess the effects of mesquite pod addition replacing corn (0, 250, 500, 750, and 1000 g/kg in the dry matter basis) on nutrient intake, animal performance, feeding behavior, nutrient digestibility, nitrogen balance, and microbial protein synthesis. Twenty-five Holstein-Zebu crossbred dairy steers at 219 ± 22 kg initial body weight and 18 months of age were used. The experiment lasted 84 days, divided into three periods of 28 days. A completely randomized design was used, and data were submitted to analysis using PROC GLM for analysis of variance and PROC REG for regression analysis using the software Statistical Analysis Systems version 9.1. Experimental diets were composed of Tifton 85 hay, soybean meal, ground corn, mesquite pod meal, and mineral salt. Samples of food offered were collected during the last 3 days of each period, and the leftovers were collected daily, with samples bulked per week. At the end of each 28-day period, the remaining animals were weighed to determine total weight gain and average daily gain. The assessment of behavioral patterns was performed through instantaneous scans in 5-min intervals for three consecutive 12-h days. A single urine sample from each animal was collected on the last day of each collection period at about 4 h after the first feeding. The replacement of corn by mesquite pod meal did not significantly influence treatments regarding nutrients intake, animal performance, and feeding behavior. Retained and consumed nitrogen ratio did not statistically differ between replacement levels. Likewise, there were no statistical differences regarding microbial protein synthesis and efficiency between replacement levels. Mesquite pod meal can be used in Holstein-Zebu crossbred dairy steers' diet with total corn replacement.

Effect of a vegetable-oil emulsion on body composition; a 12-week study in overweight women on a meal replacement therapy after an initial weight loss: a randomized controlled trial.

Science.gov (United States)

Olsson, Johan; Sundberg, Birgitta; Viberg, Annika; Haenni, Arvo

2011-06-01

The maintenance of an obtained lower weight level is often found to be difficult. The aim of this study was to determine weight maintenance after an initial weight loss by consumption of a meal replacement with a vegetable-oil emulsion associated with prolonged satiety. After a 6-week weight loss period with very low calorie diet (VLCD), subjects with >5% body weight (BW) loss were randomized to a 12-week weight maintenance follow-up period, comparing a partial meal replacement diet containing a vegetable-oil emulsion (test) or dairy fat (control). Anthropometric data and safety variables were collected at baseline and after 4, 8 and 12 weeks. A significant weight loss was observed during the 12-week weight maintenance diet in the test and control group, respectively; 1.0 ± 2.1 kg (p Body fat mass (BFM) decreased significantly (p initial weight loss using VLCD was associated with decreased BFM by 0.9% without any change in BW between the two groups.

Optimal insemination and replacement decisions to minimize the cost of pathogen-specific clinical mastitis in dairy cows.

Science.gov (United States)

Cha, E; Kristensen, A R; Hertl, J A; Schukken, Y H; Tauer, L W; Welcome, F L; Gröhn, Y T

2014-01-01

most CM cases (>85%); the range was 86.2% (Klebsiella spp.) to 98.5% (Staphylococcus spp.). In general, the optimal recommended time for replacement was up to 5 mo earlier for cows with CM compared with cows without CM. Furthermore, although the parameter estimates implemented in this model are applicable to the dairy farms in this study, the parameters may be altered to be specific to other dairy farms. Cow rankings and values based on disease status, pregnancy status, and milk production can be extracted; these provide guidance when determining which cows to keep or cull. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

OILSEEDS AS A PERSPECTIVE IN THE NUTRITION ON DAIRY FARM

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Ágnes Süli

2017-11-01

Full Text Available In the last decades many researches were made to change the milk product food’s composition. The production of better fat-compound milk and dairy products became a goal in the name of health conscious nutrition. Our researches were motivated by non-adequate milk fat’s compound. With the optimal supplement of the feed can be increased the proportion of the polyunsaturated fatty acids and can decreased the unsaturated fatty acids. The object of our experiment to study the effect of natural-based feed additives, such as oilseeds (whole linseed, extruded linseed, whole rapeseed on the fatty acid composition of milk fat. Further information was gained about of oilseeds in specific amounts to be fitted into technology of an intensive dairy farm in practice. The feed supplements were whole, untreated rapeseed and linseed and cold extruded linseed as a part of total mixed ration. The level of the processing of feed supplements affected the fatty acid composition of milk fat. The effect of full fat linseed feed supplement was more significant than that of the cold extruded linseed, in the increase of the polyunsaturated fatty acids, with special regard to the increase of the α-linolenic acid proportion. Out of the full fat oilseeds the feeding of full fat rapeseed did not result in a considerable change in the fatty acid composition of milk fat. After applying full fat linseed as feed supplement, the proportion of α-linolenic acid, a conjugated linoleic acid, an eicosadienoic acid and a docosapentaenoic acid increased in the fatty acid composition of milk fat, while the concentration of many saturated fatty acids reduced

Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat

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Ki Ho Baek

2016-06-01

Full Text Available The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON, 20% canola oil (CA and 20% flaxseed oil (FL. The pH value of the CA was significantly higher than the others (p<0.05. The highest water holding capacity was also presented for CA; in other words, CA demonstrated a significantly lower water loss value among the treatments (p<0.05. CA had the highest lightness value (p<0.05. However, FL showed the highest yellowness value (p<0.05 because of its own high-density yellow color. The texture profile of the treatments manufactured with vegetable oils showed higher values than for the CON (p<0.05; furthermore, CA had the highest texture profile values (p<0.05 among the treatments. The replacement of pork back fat with canola and flaxseed oils in sausages significantly increased the omega-3 fatty acid content (p<0.05 over 15 to 86 times, respectively. All emulsion sausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05. The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality.

Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat.

Science.gov (United States)

Baek, Ki Ho; Utama, Dicky Tri; Lee, Seung Gyu; An, Byoung Ki; Lee, Sung Ki

2016-06-01

The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola oil (CA) and 20% flaxseed oil (FL). The pH value of the CA was significantly higher than the others (p<0.05). The highest water holding capacity was also presented for CA; in other words, CA demonstrated a significantly lower water loss value among the treatments (p<0.05). CA had the highest lightness value (p<0.05). However, FL showed the highest yellowness value (p<0.05) because of its own high-density yellow color. The texture profile of the treatments manufactured with vegetable oils showed higher values than for the CON (p<0.05); furthermore, CA had the highest texture profile values (p<0.05) among the treatments. The replacement of pork back fat with canola and flaxseed oils in sausages significantly increased the omega-3 fatty acid content (p<0.05) over 15 to 86 times, respectively. All emulsion sausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05). The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality.

Distiller's Grains for Dairy Cattle and Potential Environmental Impact

OpenAIRE

Stallings, Charles C.

2009-01-01

Describes how distiller's grain's with solubles (DDGS) are produced, covers their protein, fat or oil and phosphorous quantity and quality, provides recommendations for use as feed for dairy cattle, as well as recommendations to minimize environmental impacts.

Advising Consumption of Green Vegetables, Beef, and Full-Fat Dairy Products Has No Adverse Effects on the Lipid Profiles in Children.

Science.gov (United States)

van der Gaag, Ellen José; Wieffer, Romy; van der Kraats, Judith

2017-05-19

In children, little is known about lipid profiles and the influence of dietary habits. In the past, we developed a dietary advice for optimizing the immune system, which comprised green vegetables, beef, whole milk, and full-fat butter. However, there are concerns about a possible negative influence of the full-fat dairy products of the diet on the lipid profile. We investigated the effect of the developed dietary advice on the lipid profile and BMI (body mass index)/BMI- z -score of children. In this retrospective cohort study, we included children aged 1-16 years, of whom a lipid profile was determined in the period between June 2011 and November 2013 in our hospital. Children who adhered to the dietary advice were assigned to the exposed group and the remaining children were assigned to the unexposed group. After following the dietary advice for at least three months, there was a statistically significant reduction in the cholesterol/HDL (high-density lipoproteins) ratio ( p children, but has a significant beneficial effect on the cholesterol/HDL ratio, non-HDL-cholesterol, and the HDL-cholesterol.

[Relationship between body condition (back fat thickness and body condition scoring) and fertility in dairy cows (German Black Pied/HF)].

Science.gov (United States)

Gossen, N; Fietze, S; Mösenfechtel, S; Hoedemaker, M

2006-05-01

It was the aim of this study to compare body condition scoring with ultrasonographic back fat thickness. Additionally, the relationship between back fat thickness and fertility, milk yield, number of parity and stage of lactation in dairy cows was examined. Body condition of 211 cows (German Black Pied/HF) was determined by means of ultrasonographic back fat thickness (BFT) and body condition scoring (BCS). The BFT and the BCS were measured at four different stages during the course of lactation (Time point 1 (T1) = 1.-3. d postpartum (pp); T2 = 40.-42. d pp; T3 = 90.-92. d pp and T4 = 130.-150. d pp). Number of parity, 100-day-milk-yield, incidence of ovarian cysts, incidence of acyclicity and fertility measures were recorded. There was a significant correlation between body condition scoring and ultrasonographic measurement of back fat thickness at the four time points (r = 0.68 to 0.74). Therefore, both methods were suitable to evaluate body condition. The number of lactations had an influence on body condition. At T1, the BFT in older cows was significantly higher than in younger cows (P cows was higher than in older cows (P body condition from T1 to T2 and T3. At T4, body condition increased, but did not reach the level of the postcalving values. In addition, cows with a high BFT at the beginning of lactation had a higher milk yield and a higher loss of body fat than cows with lower milk yield. Heifers compensated this loss of body fat significantly faster than older cows. Particularly at T3, body condition had an impact on fertility. Cows with a high loss of body condition between T1 and T3 developed significantly more often ovarian cysts than cows with low loss of back fat thickness. Cows with the lowest BFT at T3 had the longest calving to first service intervall and the highest 200-day-non-pregnancy index. In conclusion, our results suggest that there might be a certain relationship between body condition and fertility (delayed first service, ovarian

Methane production, ruminal fermentation characteristics, nutrient digestibility, nitrogen excretion, and milk production of dairy cows fed conventional or brown midrib corn silage.

Science.gov (United States)

Hassanat, F; Gervais, R; Benchaar, C

2017-04-01

The objective of this study was to examine the effect of replacing conventional corn silage (CCS) with brown midrib corn silage (BMCS) in dairy cow diets on enteric CH 4 emission, nutrient intake, digestibility, ruminal fermentation characteristics, milk production, and N excretion. Sixteen rumen-cannulated lactating cows used in a crossover design (35-d periods) were fed (ad libitum) a total mixed ration (forage:concentrate ratio = 65:35, dry matter basis) based (59% dry matter) on either CCS or BMCS. Dry matter intake and milk yield increased when cows were fed BMCS instead of CCS. Of the milk components, only milk fat content slightly decreased when cows were fed the BMCS-based diet compared with when fed the CCS-based diet (3.81 vs. 3.92%). Compared with CCS, feeding BMCS to cows increased yields of milk protein and milk fat. Ruminal pH, protozoa numbers, total VFA concentration, and molar proportions of acetate and propionate were similar between cows fed BMCS and those fed CCS. Daily enteric CH 4 emission (g/d) was unaffected by dietary treatments, but CH 4 production expressed as a proportion of gross energy intake or on milk yield basis was lower for cows fed the BMCS-based diet than for cows fed the CCS-based diet. A decline in manure N excretion and a shift in N excretion from urine to feces were observed when BMCS replaced CCS in the diet, suggesting reduced potential of manure N volatilization. Results from this study show that improving fiber quality of corn silage in dairy cow diets through using brown midrib trait cultivar can reduce enteric CH 4 emissions as well as potential emissions of NH 3 and N 2 O from manure. However, CH 4 emissions during manure storage may increase due to excretion of degradable OM when BMCS diet is fed, which merits further investigation. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Fat Taste Sensitivity Is Associated with Short-Term and Habitual Fat Intake

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Andrew Costanzo

2017-07-01

Full Text Available Evidence suggests individuals less sensitive to fat taste (high fat taste thresholds (FTT may be overweight or obese and consume greater amounts of dietary fat than more sensitive individuals. The aims of this study were to assess associations between FTT, anthropometric measurements, fat intake, and liking of fatty foods. FTT was assessed in 69 Australian females (mean age 41.3 (15.6 (SD years and mean body mass index 26.3 (5.7 kg/m2 by a 3-alternate forced choice methodology and transformed to an ordinal scale (FT rank. Food liking was assessed by hedonic ratings of high-fat and reduced-fat foods, and a 24-h food recall and food frequency questionnaire was completed. Linear mixed regression models were fitted. FT rank was associated with dietary % energy from fat ( β ^ = 0.110 [95% CI: 0.003, 0.216], % energy from carbohydrate ( β ^ = −0.112 [−0.188, −0.035], and frequency of consumption of foods per day from food groups: high-fat dairy ( β ^ = 1.091 [0.106, 2.242], meat & meat alternatives ( β ^ = 0.669 [0.168, 1.170], and grain & cereals ( β ^ = 0.771 [0.212, 1.329] (adjusted for energy and age. There were no associations between FT rank and anthropometric measurements or hedonic ratings. Therefore, fat taste sensitivity appears to be associated with short-term fat intake, but not body size in this group of females.

Quality based payment program and milk quality in dairy cooperatives of Southern Brazil: an econometric analysis

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Bruno Garcia Botaro

2013-02-01

Full Text Available Programs designed to enhance milk quality have been used to motivate dairy farmers to improve the quality of the raw milk they produce. The objective of this study was to evaluate the association between a milk quality payment program and four indicative variables of milk quality, by testing bulk tank somatic cell count (SCC, bulk tank total bacterial count (TBC, fat (FAT and protein (PROT percentages over three years in four dairy cooperatives in Southern Brazil. We used a multiple regression econometric model estimated from market data of milk delivered by farmers to the cooperatives. Bulk tank milk samples (n = 19,644 were monthly collected. The data set was analyzed for the effects of seasonality, average daily volume of milk, the award/penalty, producer, and cooperatives on SCC, TBC, FAT and PROT. Results suggested an association between the adoption of a payment program based on milk quality and the reduction of SCC and TBC. Nevertheless, the program seems to have not contributed to increase fat and protein milk percentages. This information may help the dairy industry in developing countries to conceive strategies to enhance overall milk quality.

Optimum body size of Holstein replacement heifers.

Science.gov (United States)

Hoffman, P C

1997-03-01

Criteria that define optimum body size of replacement heifers are required by commercial dairy producers to evaluate replacement heifer management programs. Historically recommended body size criteria have been based on live BW measurements. Numerous research studies have observed a positive relationship between BW at first calving and first lactation milk yield, which has served as the impetus for using live BW to define body size of replacement heifers. Live BW is, however, not the only available measurement to define body size. Skeletal measurements such as wither height, length, and pelvic area have been demonstrated to be related to first lactation performance and (or) dystocia. Live BW measurements also do not define differences in body composition. Differences in body composition of replacement heifers at first calving are also related to key performance variables. An updated research data base is available for the modern Holstein genotype to incorporate measures of skeletal growth and body composition with BW when defining body size. These research projects also lend insight into the relative importance of measurements that define body size of replacement heifers. Incorporation of these measurements from current research into present BW recommendations should aid commercial dairy producers to better define replacement heifer growth and management practices. This article proposes enhancements in defining optimum body size and growth characteristics of Holstein replacement heifers.

Characterisation of dairy soiled water in a survey of 60 Irish dairy farms

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Minogue D.

2015-06-01

Full Text Available Dairy farming in Ireland generates an effluent known as dairy soiled water (DSW, which consists of a relatively dilute mixture of cow faeces, urine, spilt milk and detergents that is typically applied to grassland. However, relatively little is known about the volumes generated, nutrient content and management factors that influence volume and concentration. Sixty dairy farms that had a separate storage tank for storing DSW were selected for this study. The spatial distribution of the farms reflected the spatial distribution of dairy cows across the 26 counties of the Republic of Ireland, with each farm representing between 10,000 and 20,000 dairy cows. Samples were analysed for biochemical oxygen demand (BOD, ammonium N (NH4-N, total nitrogen (TN, potassium (K, phosphorus (molybdate-reactive and total (MRP and TP and dry matter (DM content. Management characteristics and parlour properties were quantified. Factors influencing volume and concentration of DSW were determined using mixed model multiple regression analysis. On average, 9784 l (standard error 209 l of DSW, including rainfall, was produced cow−1 year−1 and this contained significant quantities of total N, P and K (587, 80 and 568 mg l−1, respectively. A typical Irish dairy farm stocked at 1.9 cows ha−1 could therefore supply approximately 13, 2 and 12 kg ha−1 of total N, P and K, respectively, across the farm, annually to meet some of the nutrient requirements for herbage production and potentially replace some of the synthetic fertilizer use. Seventy one percent of samples were within the regulated concentration limits of soiled water for BOD (<2500 mg l−1, rising to 87% during the closed period for slurry spreading (mid October to mid-late January, while 81% were within the concentration limits for DM (<1% DM, rising to 94% during the closed period. The efficiency of a milking parlour (cows per unit, time taken plays a key role in determining the volume of DSW generated

Potential for reduction of methane emissions from dairy cows

DEFF Research Database (Denmark)

Johannes, Maike; Hellwing, Anne Louise Frydendahl; Lund, Peter

2010-01-01

Methane is a gas cows naturally produce in the rumen. However, it is also a potential greenhouse gas. Therefore, there is a certain interest from an environmental point of view to reduce methane emissions from dairy cows. Estimates from earlier studies indicate that there is a potential to reduce...... methane production by 10 to 25% by changing the feeding strategies. Several feedstuffs influence methane production, such as additional fat. The increase of the concentrate proportion can potentially decrease methane by decreasing the rumen degradability of the diet or by changing the rumen fermentation......, while fibre and sugar enhance methane emissions. Fat can be regarded as the most promising feed additive at the moment. At AU, respiration chambers have been installed to enable methane measurements from dairy cows combined with digestibility trials, and at present studies are being conducted concerning...

Replacement of milk fat by mixed vegetable oils in manufacturing soft cheese treated by gamma irradiation

International Nuclear Information System (INIS)

Afifi, E.A.; Anwar, M.M.

2007-01-01

This investigation aimed to study the possibility of substituting milk fat by using blended vegetable oils in manufacturing soft cheese with low salt content, in addition, lo utilize gamma irradiation to prolong the shelf-life of the new manufactured product. Therefore, one hundred (lOOKg) from fresh buffaloes milk containing 5 % milk fal and 3 % salt were divided into tow parts , the first part was used for manufacturing control soft cheese sample (containing milk fat ), while the second part was skimmed, blended with blended vegetable oils and homogenized. The skim homogenized milk containing 5% mixed vegetable oils used for manufacturing soft cheese ( new product filled ). The obtained soft cheese was subjected to 1, 2 and 3 kGy y-irradiation, and stored at refrigerator temperature. During cold storage, the sensory, microbial and chemical properties of control soft cheese and treated one were evaluated. The obtained results indicated that the replacement of milk fat by mixed vegetable oils in the manufacturing soft cheese had no effect on chemical composition and sensory properties except white color and slight oily flavor which have been noticed in treated filled cheese. In addition, irradiation dose of 3 kGy prolonged the shelf-life of treated filled cheese to 42 days compared to 18 days for control sample and scqueiitly, the new product high percentage of iinsaluraled fatly acid and no cholesterol compared with cheese made from natural milk and can be recommended as a healthy food especially for those who need to low or free cholesterol foods

Effect of Calcium Chloride on the Preparation of Low-fat Spreads ...

African Journals Online (AJOL)

Furthermore, the temperature range of the high melting zones of the B-. LFS samples ... but there were negligible effects on the melting behaviour of the spreads. ... Materials. Buffalo butter (83.48% fat, 2.91% non-fat solids,. 13.61% moisture, and 0.145 peroxide value) was obtained from the Department of Dairy Science,.

Texture of low-fat Iranian White cheese as influenced by gum tragacanth as a fat replacer.

Science.gov (United States)

Rahimi, J; Khosrowshahi, A; Madadlou, A; Aziznia, S

2007-09-01

The effect of different concentrations of gum tragacanth on the textural characteristics of low-fat Iranian White cheese was studied during ripening. A batch of full-fat and 5 batches of low-fat Iranian White cheeses with different gum tragacanth concentrations (without gum or with 0.25, 0.5, 0.75, or 1 g of gum/kg of milk) were produced to study the effects of fat content reduction and gum concentration on the textural and functional properties of the product during ripening. Cheese samples were analyzed with respect to chemical, color, and sensory characteristics, rheological parameters (uniaxial compression and small-amplitude oscillatory shear), and microstructure. Reducing the fat content had an adverse effect on cheese yield, sensory characteristics, and the texture of Iranian White cheese, and it increased the instrumental hardness parameters (i.e., fracture stress, elastic modulus, storage modulus, and complex modulus). However, increasing the gum tragacanth concentration reduced the values of instrumental hardness parameters and increased the whiteness of cheese. Although when the gum concentration was increased, the low-fat cheese somewhat resembled its full-fat counterpart, the interaction of the gum concentration with ripening time caused visible undesirable effects on cheese characteristics by the sixth week of ripening. Cheeses with a high gum tragacanth concentration became very soft and their solid texture declined somewhat.

Effects of Dairy Protein and Fat on the Metabolic Syndrome and Type 2 Diabetes

OpenAIRE

Bjørnshave, Ann; Hermansen, Kjeld

2014-01-01

The incidence of the metabolic syndrome (MetS) and type 2 diabetes (T2D) is increasing worldwide. Evidence supports a negative relationship between the consumption of dairy products and risk of MetS and T2D. Dairy proteins are known to have a directly beneficial effect on hypertension, dyslipidemia, and hyperglycemia, but a detailed understanding of the underlying mechanisms is missing. It has been confirmed by observations that the insulinotropic effect of dairy proteins is associated with t...

Dietary Protected Feed Supplement to Increase Milk Production and Quality of Dairy Cows

Science.gov (United States)

Pramono, A.; Handayanta, E.; Widayati, D. T.; Putro, P. P.; Kustono

2017-04-01

The efforts to improve and optimize productivity of dairy cows require sufficient availability of nutrients, especially high energy in the early period of lactation. Increasing energy intake in dairy cows can be conducted by increasing the density of energy. The research aimed to evaluate dietary protected feed supplement on milk production and quality, including: fat, protein, and lactose content of Friesian Holstein dairy cow milk. Protected feed supplement was produced from sardine fish oil, through saponification and microencapsulation protection methods. The experiment consists of two treatments i.e. P0: basal diet (control) and P1: basal diet + 3 % protected feed supplement. Each treatment was repeated 15 times. Data were analyzed by independent samples t-test analysis. Results showed that supplementation of protected sardine fish oil had no effect on lactose content, but increased milk yield production (pmilk fat content (p<0.05), and protein content (p<0.05).

Milk minerals modify the effect of fat intake on serum lipid profile

DEFF Research Database (Denmark)

Lorenzen, Janne Kunchel; Jensen, Søren Krogh; Astrup, Arne

2014-01-01

Despite a high content of saturated fat, evidence from observational studies indicates that the consumption of dairy products may have a neutral effect or may be inversely associated with the risk of CVD. We aimed to examine whether milk minerals modify the effect of saturated fat on serum lipid...

Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream.

Science.gov (United States)

Maneerat, Nitjaree; Tangsuphoom, Nattapol; Nitithamyong, Anadi

2017-02-01

Banana peels are wasted from banana processing industry. Pectin is a soluble dietary fibre usually prepared from fruit and vegetable processing wastes. Pectin extraction from banana peels thus should be an effective way of waste utilization. This study aimed to determine the effect of extraction condition on the properties of pectin from peels of Nam Wa banana ( Musa (ABB group) 'Kluai Nam Wa') and its role as fat replacer in salad cream. Banana peel pectin (BPP) was extracted with HCl (pH 1.5) and water (pH 6.0) for 30-120 min at 90 ± 5 °C. Acid extraction yielded 7-11% pectin on a dry basis with galacturonic acid content (GalA), degree of methylation (DM), and viscosity-average molecular weight (M v ) of 42-47, 57-61%, and 17-40 kDa, respectively; while water-extracted BPP contained lower DM but higher GalA and M v . Prolonged extraction raised the pectin yield but lowered the M v of BPP and the viscosity of their solutions. Incorporation of BPP obtained from 60 min acid- and water-extraction into salad cream at 30% oil substitution level resulted in the decreases in viscosity and lightness. All reduced-fat samples were stable to cream separation during 3-weeks storage although the formula containing water-extracted BPP had larger oil droplet size and greater extent of droplet flocculation. There was no difference in sensory scores rated by 50 panelists on thickness, smoothness, and overall acceptability of the full- and reduced-fat salad creams. Therefore, Nam Wa banana peels can be an alternative source of pectin with potential application as fat replacer in food products.

Yogurt and dairy product consumption to prevent cardiometabolic diseases

DEFF Research Database (Denmark)

Astrup, Arne

2014-01-01

, such as cheese, do not exert the negative effects on blood lipids as predicted solely by the content of saturated fat. Calcium and other bioactive components may modify the effects on LDL cholesterol and triglycerides. Apart from supplying valuable dairy nutrients, yogurt may also exert beneficial probiotic...... effects. The consumption of yogurt, and other dairy products, in observational studies is associated with a reduced risk of weight gain and obesity as well as of CVD, and these findings are, in part, supported by randomized trials....

Interaction of green tea polyphenols with dairy matrices in a simulated gastrointestinal environment.

Science.gov (United States)

Lamothe, Sophie; Azimy, Naheed; Bazinet, Laurent; Couillard, Charles; Britten, Michel

2014-10-01

The consumption of polyphenols in green tea has been associated with beneficial health effects. Although polyphenols are unstable in the intestinal environment, they may be protected by interactions with dairy proteins during digestion. The objectives of this study were to evaluate the effect of a green tea extract on the digestibility of different dairy matrices and to monitor the antioxidant activity of these matrices with or without the green tea extract during digestion in a simulated gastrointestinal environment. Milk, yogurt and cheese with similar fat-to-protein ratios were subjected to simulated digestion. Matrix degradation, protein and fat hydrolysis, polyphenol concentration and radical scavenging activity were analyzed during gastric and intestinal digestion phases. Cheese was the matrix most resistant to protein and fat digestion. The addition of the green tea extract significantly decreased proteolysis in the gastric phase but had no effect in the intestinal phase. The kinetics of fatty acid release was reduced by the presence of the green tea extract. Transition from the gastric phase to the intestinal phase induced a 50% decrease in the antioxidant activity of the control (tea extract dispersed in water) due to the degradation of polyphenols. The presence of dairy matrices significantly improved polyphenol stability in the intestinal phase and increased the antioxidant activity by 29% (cheese) to 42% (milk) compared to the control. These results suggest that simultaneous consumption of green tea and dairy products helps to maintain the integrity and antioxidant activity of polyphenols during digestion.

The influence of animal fat replacement with vegetable oils on sensorial perception of meat emulsified products

Directory of Open Access Journals (Sweden)

Cristian TUDOSE

2014-12-01

Full Text Available For the purpose of the present study, in an emulsified meat product the pork backfat was replaced with a vegetable oil pre-emulsion and its effect on quality attributes were investigated. In order to do so, a classic and a new meat products were manufactured. Extra virgin olive oil and palm oil pre-emulsion were added instead of animal fat in the new product. Texture and physiochemical properties were analyzed by instrumental measurements. It was observed that during storage moisture and pH decreased. Using vegetable oils determined substantial increase of TBA values. Texture was influenced mainly by storage time for both products, while replacement of pork backfat with vegetable oil pre-emulsion had no influence on sample firmness. The sensory properties of meat products were evaluated by a group of trained panelists using an analitycal sensory evaluation technique. Overall the new product presented good acceptability which recommends it like a new healthier meat product.

Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings

OpenAIRE

Nieves María Flores March; Gabriela Cristina Chire Fajardo; Carlos Eduardo Lescano Anadón

2017-01-01

The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL) blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa butter and cocoa mass and powdered sugar combinated. The samples were milled, conched, tempered, and molded to obtain three sets of seven samples as follows: one control omitting mango kernel fat and palm olein, and six samples with cocoa butter replacement of 15 and 22.5% ...

A randomized trial of high-dairy-protein, variable-carbohydrate diets and exercise on body composition in adults with obesity.

Science.gov (United States)

Parr, Evelyn B; Coffey, Vernon G; Cato, Louise E; Phillips, Stuart M; Burke, Louise M; Hawley, John A

2016-05-01

This study determined the effects of 16-week high-dairy-protein, variable-carbohydrate (CHO) diets and exercise training (EXT) on body composition in men and women with overweight/obesity. One hundred and eleven participants (age 47 ± 6 years, body mass 90.9 ± 11.7 kg, BMI 33 ± 4 kg/m(2) , values mean ± SD) were randomly stratified to diets with either: high dairy protein, moderate CHO (40% CHO: 30% protein: 30% fat; ∼4 dairy servings); high dairy protein, high CHO (55%: 30%: 15%; ∼4 dairy servings); or control (55%: 15%: 30%; ∼1 dairy serving). Energy restriction (500 kcal/day) was achieved through diet (∼250 kcal/day) and EXT (∼250 kcal/day). Body composition was measured using dual-energy X-ray absorptiometry before, midway, and upon completion of the intervention. Eighty-nine (25 M/64 F) of 115 participants completed the 16-week intervention, losing 7.7 ± 3.2 kg fat mass (P exercise stimulus. © 2016 The Obesity Society.

Inclusion of brown midrib dwarf pearl millet silage in the diet of lactating dairy cows.

Science.gov (United States)

Harper, M T; Melgar, A; Oh, J; Nedelkov, K; Sanchez, G; Roth, G W; Hristov, A N

2018-06-01

Brown midrib brachytic dwarf pearl millet (Pennisetum glaucum) forage harvested at the flag leaf visible stage and subsequently ensiled was investigated as a partial replacement of corn silage in the diet of high-producing dairy cows. Seventeen lactating Holstein cows were fed 2 diets in a crossover design experiment with 2 periods of 28 d each. Both diets had forage:concentrate ratios of 60:40. The control diet (CSD) was based on corn silage and alfalfa haylage, and in the treatment diet, 20% of the corn silage dry matter (corresponding to 10% of the dietary dry matter) was replaced with pearl millet silage (PMD). The effects of partial substitution of corn silage with pearl millet silage on dry matter intake, milk yield, milk components, fatty acid profile, apparent total-tract digestibility of nutrients, N utilization, and enteric methane emissions were analyzed. The pearl millet silage was higher in crude protein and neutral detergent fiber and lower in lignin and starch than the corn silage. Diet did not affect dry matter intake or energy-corrected milk yield, which averaged 46.7 ± 1.92 kg/d. The PMD treatment tended to increase milk fat concentration, had no effect on milk fat yield, and increased milk urea N. Concentrations and yields of milk protein and lactose were not affected by diet. Apparent total-tract digestibility of dry matter decreased from 66.5% in CSD to 64.5% in PMD. Similarly, organic matter and crude protein digestibility was decreased by PMD, whereas neutral- and acid-detergent fiber digestibility was increased. Total milk trans fatty acid concentration was decreased by PMD, with a particular decrease in trans-10 18:1. Urinary urea and fecal N excretion increased with PMD compared with CSD. Milk N efficiency decreased with PMD. Carbon dioxide emission was not different between the diets, but PMD increased enteric methane emission from 396 to 454 g/d and increased methane yield and intensity. Substituting corn silage with brown midrib dwarf

Serum bile acid concentrations in dairy cattle with hepatic lipidosis.

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Garry, F B; Fettman, M J; Curtis, C R; Smith, J A

1994-01-01

This study was designed to evaluate serum bile acid measurements as indicatory, of liver function and/or hepatic fat infiltration in dairy cattle. Serum bile acid concentrations were measured in healthy dairy cattle at different stages of lactation after fasting or feeding. Bile acid concentrations were compared with liver fat content and sulfobromophthalein (BSP) half-life (T 1/2). Serum bile acid concentrations were higher in cows in early lactation and with higher daily milk production. Compared with prefasting values, bile acid concentrations were decreased at 8, 14, and 24 hours of fasting. Blood samples from fed cows at 1- to 2-hour intervals had wide and inconsistent variations in bile acid concentration. Because serum bile acids correlated well with BSP T 1/2, it is suggested that both measurements evaluate a similar aspect of liver function. Neither bile acids nor BSP T 1/2 correlated with differences in liver fat content among cows. Because of large variability in serum bile acid concentrations in fed cows and the lack of correlation of measured values with liver fat content, bile acid determinations do not appear useful for showing changes in hepatic function in fed cows with subclinical hepatic lipidosis nor serve as a screening test for this condition.

Effects of conjugated linoleic acid supplementation and feeding level on dairy performance, milk fatty acid composition, and body fat changes in mid-lactation goats.

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Ghazal, S; Berthelot, V; Friggens, N C; Schmidely, P

2014-11-01

The objective of this trial was to study the interaction between the supplementation of lipid-encapsulated conjugated linoleic acid (CLA; 4.5 g of cis-9,trans-11 C18:2 and 4.5 g of trans-10,cis-12 C18:2) and feeding level to test if milk performance or milk fatty acid (FA) profile are affected by the interaction between CLA and feeding level. Twenty-four dairy goats were used in an 8-wk trial with a 3-wk adaptation to the experimental ration that contained corn silage, beet pulp, barley, and a commercial concentrate. During the third week, goats were assigned into blocks of 2 goats according to their dry matter intake (DMI), raw milk yield, and fat yield. Each block was randomly allocated to control (45 g of Ca salt of palm oil/d) or CLA treatment. Within each block, one goat was fed to cover 100% (FL100) of the calculated energy requirements and the other was fed 85% of the DMI of the first goat (FL85). Individual milk production and composition were recorded weekly, and milk FA composition was analyzed in wk 3, 5, and 7. Conjugated linoleic acid supplementation reduced milk fat content and fat yield by 17 and 19%, respectively, independent of the feeding level. It reduced both the secretion of milk FA synthesized de novo, and those taken up from the blood. No interaction between CLA and feeding level was observed on milk secretion of any group of FA. The CLA supplementation had no effect on DMI, milk yield, protein, and lactose yields but it improved calculated net energy for lactation balance. Goats fed the FL100 × CLA diet tended to have the highest DMI and protein yield. The interaction between CLA and feeding level was not significant for any other variables. Compared with the goats fed FL100, those fed FL85 had lower DMI, lower net energy for lactation balance, and lower digestible protein in the intestine balance. The body weight; milk yield; milk fat, protein, and lactose yields; and fat, protein, lactose, and urea contents in milk were not affected by

Effect of Zinc Methionine or Zinc Sulfate Supplementation on Milk Production and Composition of Milk in Lactating Dairy Cows

DEFF Research Database (Denmark)

Sobhanirad, Saeid; Carlson, Dorthe; Kashani, Reza Bahari

2010-01-01

 Zn/kg of dry matter (DM) as zinc sulfate monohydrate (ZnS) and basal diet plus 500 mg Zn/kg of DM as zinc methionine (ZnM). Results showed that milk and fat-corrected milk yield in dairy cows were not significantly affected by Zn source although a numerical increase was observed. The percentages of protein......, lactose, fat, solid nonfat, total solid, and density of milk were not significantly different between treatments. However, dairy cows that received ZnM tended to produce more milk and fat-corrected milk with a lower somatic cell count as compared to controls. The zinc concentration in milk in the Zn...

Murciano-Granadina Goat Performance and Methane Emission after Replacing Barley Grain with Fibrous By-Products.

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Carla Ibáñez

Full Text Available The aim of this experiment was to study the effects of substituting dietary barley grain with orange pulp or soybean hulls on energy, nitrogen and carbon balance, methane emission and milk performance in dairy goats. Twelve Murciano-Granadina dairy goats in midlactation were selected and divided into three groups based on similar body weight (42.1 ± 1.2 kg and milk yield (2.16 ± 0.060 kg/goat/day. The experiment was conducted in an incomplete crossover design where one group of four goats was fed a mixed ration of barley grain (BRL, another group of four goats replaced barley grain with orange pulp (OP and the last group of four goats with soybean hulls (SH. After adaptation to diets, the goats were allocated to individual metabolism cages and intake, faeces, urine and milk were recorded and analysed. Then, gas exchange measurements were recorded by a mobile open-circuit indirect calorimetry system using a head box. Dry matter intake was similar for all three groups (2.03 kg/d, on average. No influence of the diet was observed for energy balance and the efficiency of use of metabolizable energy for milk production was 0.61. The OP and SH diets showed greater (P < 0.05 fat mobilization (-42.8 kJ/kg of BW0.75, on average than BRL (19.2 kJ/kg of BW0.75. Pentadecanoic acid (15:0 and heptadecanoic acid (17:0 were potential biomarkers of rumen function because the higher contents found in the milk of OP and SH goats than BRL suggest a negative impact of these diets on rumen bacterial metabolism; probably linked to the lower nitrogen supply of diet OP to synthesize microbial protein and greater content of fat in diet SH. Replacement of cereal grain with fibrous by-products did not increased enteric methane emissions (54.7 L/goat per day, on average. Therefore, lactating goats could utilize dry orange pulp and soybean hulls diets with no detrimental effect on milk performance.

Genomic Selection Improves Heat Tolerance in Dairy Cattle

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Garner, J. B.; Douglas, M. L.; Williams, S. R. O; Wales, W. J.; Marett, L. C.; Nguyen, T. T. T.; Reich, C. M.; Hayes, B. J.

2016-01-01

Dairy products are a key source of valuable proteins and fats for many millions of people worldwide. Dairy cattle are highly susceptible to heat-stress induced decline in milk production, and as the frequency and duration of heat-stress events increases, the long term security of nutrition from dairy products is threatened. Identification of dairy cattle more tolerant of heat stress conditions would be an important progression towards breeding better adapted dairy herds to future climates. Breeding for heat tolerance could be accelerated with genomic selection, using genome wide DNA markers that predict tolerance to heat stress. Here we demonstrate the value of genomic predictions for heat tolerance in cohorts of Holstein cows predicted to be heat tolerant and heat susceptible using controlled-climate chambers simulating a moderate heatwave event. Not only was the heat challenge stimulated decline in milk production less in cows genomically predicted to be heat-tolerant, physiological indicators such as rectal and intra-vaginal temperatures had reduced increases over the 4 day heat challenge. This demonstrates that genomic selection for heat tolerance in dairy cattle is a step towards securing a valuable source of nutrition and improving animal welfare facing a future with predicted increases in heat stress events. PMID:27682591

Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch.

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Sharma, Monika; Singh, Ashish K; Yadav, Deep N

2017-05-01

The octenyl succinyl anhydride (OSA) esterified pearl millet ( Pennisetum typhoides ) starch was evaluated as fat replacer in soft serve ice cream in comparison to other fat replacers viz. inulin, whey protein concentrate-70 and commercial starch. During temperature sweep test, the yield stress and flow behaviour index of un-pasteurized ice cream mixes increased as the temperature increased from 40 to 80 °C, while the consistency index decreased. Consistency index of aged ice cream mixes containing 2% fat replacer was higher as compared to mixes with 1% level. The aged ice cream mixes exhibited non-Newtonian behaviour as flow behaviour index values were less than one. Apparent viscosity (at 50 s -1 shear rate) of control as well as ice cream mix containing 1% OSA-esterified pearl millet starch samples was 417 and 415 mPas, respectively and did not differ significantly. The overrun of the ice cream (with 5 and 7.5% fat) containing 1 and 2% of above fat replacers ranged between 29.7 and 34.3% and was significantly lower than control (40.3%). The percent melted ice cream was also low for the ice creams containing 2% of above fat replacers at 5% fat content as compared to control. However, sensory acceptability and rheological characteristics of reduced fat ice creams containing 1.0 and 2.0% OSA-esterified pearl millet starch were at par with other fat replacers under the study. Thus, OSA-esterified pearl millet starch has potential to be used as fat replacer in reduced fat ice cream.

Investigating brand loyalty using Dirichlet benchmarks: The case of light dairy products

DEFF Research Database (Denmark)

Krystallis, Athanasios; Chrysochou, Polymeros

constitutes an indication of this success. The present work aims to investigate consumer loyalty to light dairy (milk and yoghurt) brands. First, basic Brand Performance Measures (BPMs) are empirically estimated to describe market structure of the dairy categories under investigation. Then, the Dirichlet...... model (Ehrenberg et al., 2004) was fitted to the empirical data, pointing out to theoretical category loyalty measures. Grouping of the dairy categories under investigation according to their purchase frequency and brand penetration then follows. The work concludes with the overall estimation...... of consumer loyalty to the light dairy sub-category compared to other sub-categories that exist within the wider dairy categories under investigation. The total market share of light brands is found to be directly comparable with that of full fat brands. The importance of the light sub-category is indicated...

Consumption of dairy products and colorectal cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC.

Directory of Open Access Journals (Sweden)

Neil Murphy

Full Text Available Prospective studies have consistently reported lower colorectal cancer risks associated with higher intakes of total dairy products, total milk and dietary calcium. However, less is known about whether the inverse associations vary for individual dairy products with differing fat contents.In the European Prospective Investigation into Cancer and Nutrition (EPIC, we investigated the associations between intakes of total milk and milk subtypes (whole-fat, semi-skimmed and skimmed, yoghurt, cheese, and dietary calcium with colorectal cancer risk amongst 477,122 men and women. Dietary questionnaires were administered at baseline. Multivariable hazard ratios (HRs and 95% confidence intervals (CIs were estimated using Cox proportional hazards models, adjusted for relevant confounding variables.During the mean 11 years of follow-up, 4,513 incident cases of colorectal cancer occurred. After multivariable adjustments, total milk consumption was inversely associated with colorectal cancer risk (HR per 200 g/day 0.93, 95% CI: 0.89-0.98. Similar inverse associations were observed for whole-fat (HR per 200 g/day 0.90, 95% CI: 0.82-0.99 and skimmed milk (HR per 200 g/day 0.90, 95% CI: 0.79-1.02 in the multivariable models. Inverse associations were observed for cheese and yoghurt in the categorical models; although in the linear models, these associations were non-significant. Dietary calcium was inversely associated with colorectal cancer risk (HR per 200 mg/day 0.95, 95% CI: 0.91-0.99; this association was limited to dairy sources of calcium only (HR per 200 mg/day 0.95, 95% CI: 0.91-0.99, with no association observed for non-dairy calcium sources (HR per 200 mg/day 1.00, 95% CI: 0.81-1.24.Our results strengthen the evidence for a possible protective role of dairy products on colorectal cancer risk. The inverse associations we observed did not differ by the fat content of the dairy products considered.

Enhancing Dairy Manufacturing through customer feedback: A statistical approach

Science.gov (United States)

Vineesh, D.; Anbuudayasankar, S. P.; Narassima, M. S.

2018-02-01

Dairy products have become inevitable of habitual diet. This study aims to investigate the consumers’ satisfaction towards dairy products so as to provide useful information for the manufacturers which would serve as useful inputs for enriching the quality of products delivered. The study involved consumers of dairy products from various demographical backgrounds across South India. The questionnaire focussed on quality aspects of dairy products and also the service provided. A customer satisfaction model was developed based on various factors identified, with robust hypotheses that govern the use of the product. The developed model proved to be statistically significant as it passed the required statistical tests for reliability, construct validity and interdependency between the constructs. Some major concerns detected were regarding the fat content, taste and odour of packaged milk. A minor proportion of people (15.64%) were unsatisfied with the quality of service provided, which is another issue to be addressed to eliminate the sense of dissatisfaction in the minds of consumers.

Milk fat depression in dairy ewes fed fish oil: Might differences in rumen biohydrogenation, fermentation, or bacterial community explain the individual variation?

Science.gov (United States)

Frutos, P; Toral, P G; Belenguer, A; Hervás, G

2018-07-01

Dairy ewes show large individual variation in the extent of diet-induced milk fat depression (MFD) but reasons behind this variability remain uncertain. Previous results offered no convincing support for these differences being related to relevant changes in the milk fatty acid (FA) profile, including potentially antilipogenic FA, or in the transcript abundance of candidate genes involved in mammary lipogenesis. Therefore, we hypothesized that alterations in the processes of rumen biohydrogenation and fermentation, as well as in the bacterial community structure, might account for individual variation in fish oil-induced MFD severity. To test this explanation, 15 ewes received a total mixed ration without lipid supplementation (control; n = 5) or supplemented with 20 g of fish oil/kg of dry matter [10 animals divided into those showing a strong (RESPON+; -25.4%; n = 5) or a mild (RESPON-; -7.7%; n = 5) decrease in milk fat concentration] for 5 wk. Rumen fermentation parameters, biohydrogenation metabolites, and bacterial structure and diversity were analyzed in rumen samples collected before and after treatments. Although the fish oil supplementation increased the concentration of demonstrated or putative antilipogenic FA (e.g., cis-9 16:1, cis-11 18:1, or trans-10,cis-12 CLA), surprisingly, none of them differed significantly in relation to the extent of MFD (i.e., between RESPON- and RESPON+), and this was the case only for a few minor FA (e.g., cis-6+7 16:1 or 17:0 anteiso). Changes in total volatile FA, acetate, and propionate concentrations were associated with MFD severity, with higher decreases in more susceptible animals. Individual responses were not related to shifts in rumen bacterial structure but some terminal restriction fragments compatible with Clostridiales, Ruminococcaceae, Lachnospiraceae, and Succiniclasticum showed greater abundances in RESPON-, whereas some others that may correspond to Prevotella, Mogibacterium, and Quinella-related spp. were

Fermented dairy food and CVD risk.

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Tapsell, Linda C

2015-04-01

Fermented dairy foods such as yoghurt and cheese are commonly found in the Mediterranean diet. Recent landmark research has confirmed the effect of the Mediterranean diet on reducing the CVD risk, but the relative contributions of fermented dairy foods have not been fully articulated. The present study provides a review of the relationship between fermented dairy foods consumption and CVD risk in the context of the whole diet. Studies show that people who eat healthier diets may be more likely to consume yoghurt, so there is a challenge in attributing separate effects to yoghurt. Analyses from large population studies list yoghurt as the food most negatively associated with the risk of weight gain (a problem that may lead to CVD). There is some suggestion that fermented dairy foods consumption (yoghurt or cheese) may be associated with reduced inflammatory biomarkers associated with the development of CVD. Dietary trials suggest that cheese may not have the same effect on raising LDL-cholesterol levels as butter with the same saturated fat content. The same might be stated for yoghurt. The use of different probiotic cultures and other aspects of study design remain a problem for research. Nevertheless, population studies from a range of countries have shown that a reduced risk of CVD occurs with the consumption of fermented dairy foods. A combination of evidence is necessary, and more research is always valuable, but indications remain that fermented dairy foods such as cheese and yoghurt are integral to diets that are protective against CVD.

Replacing American Breakfast Foods with Ready-To-Eat (RTE) Cereals Increases Consumption of Key Food Groups and Nutrients among US Children and Adults: Results of an NHANES Modeling Study.

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Rehm, Colin D; Drewnowski, Adam

2017-09-13

Replacing the typical American breakfast with ready-to-eat cereals (RTECs) may improve diet quality. Our goal was to assess the impact of RTECs on diet quality measures for different age groups, using substitution modeling. Dietary intakes came from the 2007-2010 National Health and Examination Surveys (NHANES; n = 18,112). All breakfast foods, excluding beverages, were replaced on a per calorie basis, with frequency-weighted and age/race specific RTECs. Model 1 replaced foods with RTECs alone; Model 2 replaced foods with RTECs and milk. Diet quality measures were based on desirable food groups and nutrients, Healthy Eating Index (HEI)-2010 scores, and estimated diet costs. Model 1 diets were significantly higher in whole grains (+84.6%), fiber (+14.3%), vitamin D (+14.0%), iron (+54.5%) and folic acid (+104.6%), as compared to observed diets. Model 2 diets were additionally higher in dairy (+15.8%), calcium (+11.3%) and potassium (+3.95%). In Model 1, added sugar increased (+5.0%), but solid fats declined (-10.9%). Energy from solid fats and added sugars declined (-3.2%) in both models. Model 2 offered higher diet quality (57.1 vs. 54.6, p -value < 0.01) at a lower cost ($6.70 vs. $6.92; p < 0.01), compared to observed diets. Substitution modeling of NHANES data can assess the nutritional and economic impact of dietary guidance.

Using eastern gamagrass to construct diets that limit intake and caloric density for dairy replacement heifers.

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Coblentz, W K; Hoffman, P C; Esser, N M; Bertram, M G

2012-10-01

Previous research has shown that eastern gamagrass (EGG; Tripsacum dactyloides L.) will survive winter climatic conditions common throughout central Wisconsin, and will produce yields of dry matter (DM) ranging approximately from 7,000 to 10,000 kg/ha annually when managed with a 1-cut harvest system. The objective of this research was to determine whether the fibrous nature of this perennial warm-season grass could be effective in reducing the caloric density and DMI of corn silage/alfalfa haylage diets for replacement dairy heifers. A total of 120 Holstein dairy heifers were blocked by body weight (heavy, 424 ± 15.9 kg; medium, 369 ± 11.8 kg; light, 324 ± 22.4 kg), and then assigned to 15 individual pens containing 8heifers each. Eastern gamagrass forage was harvested, ensiled, and subsequently incorporated into blended corn silage/alfalfa haylage diets at rates of 0, 9.1, 18.3, or 27.4% of the total dietary DM (EGG0, EGG9, EGG18, and EGG27, respectively). These diets were offered during a 105-d evaluation period for ad libitum intake; however, the EGG0 diet also was offered on a limit-fed basis (LF), which was set at 85% of the voluntary intake of EGG0. Serial additions of EGG increased concentrations of neutral detergent fiber in blended diets from 39.6 (EGG0) to 48.7% (EGG27), and simultaneously reduced corresponding estimates of total digestible nutrients (TDN) from 68.2 to 61.3%, and net energy for gain from 1.07 to 0.83 Mcal/kg. Dry matter intakes for all diets offered ad libitum were greater than observed for LF (9.06 vs. 8.07 kg/d); however, DM intakes for diets containing EGG were reduced relative to EGG0 (9.40 vs. 8.94 kg/d). Similarly, intakes of TDN were greater for diets offered for ad libitum intake than for LF (5.84 vs. 5.50 kg/d); however, inclusion of EGG reduced TDN intakes relative to EGG0 (6.41 vs. 5.65 kg/d). This reduction was explained by both linear and quadratic effects of the inclusion rate of EGG in the diet. Over the 105-d trial

Incorporation of whey permeate, a dairy effluent, in ethanol fermentation to provide a zero waste solution for the dairy industry.

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Parashar, Archana; Jin, Yiqiong; Mason, Beth; Chae, Michael; Bressler, David C

2016-03-01

This study proposes a novel alternative for utilization of whey permeate, a by-product stream from the dairy industry, in wheat fermentation for ethanol production using Saccharomyces cerevisiae. Whey permeates were hydrolyzed using enzymes to release fermentable sugars. Hydrolyzed whey permeates were integrated into wheat fermentation as a co-substrate or to partially replace process water. Cold starch hydrolysis-based simultaneous saccharification and fermentation was done as per the current industrial protocol for commercial wheat-to-ethanol production. Ethanol production was not affected; ethanol yield efficiency did not change when up to 10% of process water was replaced. Lactic acid bacteria in whey permeate did not negatively affect the co-fermentation or reduce ethanol yield. Whey permeate could be effectively stored for up to 4 wk at 4 °C with little change in lactose and lactic acid content. Considering the global abundance and nutrient value of whey permeate, the proposed strategy could improve economics of the dairy and biofuel sectors, and reduce environmental pollution. Furthermore, our research may be applied to fermentation strategies designed to produce value-added products other than ethanol. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Influence of Homogenization and Thermal Processing on the Gastrointestinal Fate of Bovine Milk Fat: In Vitro Digestion Study.

Science.gov (United States)

Liang, Li; Qi, Ce; Wang, Xingguo; Jin, Qingzhe; McClements, David Julian

2017-12-20

Dairy lipids are an important source of energy and nutrients for infants and adults. The dimensions, aggregation state, and interfacial properties of fat globules in raw milk are changed by dairy processing operations, such as homogenization and thermal processing. These changes influence the behavior of fat globules within the human gastrointestinal tract (GIT). The gastrointestinal fate of raw milk, homogenized milk, high temperature short time (HTST) pasteurized milk, and ultrahigh temperature (UHT) pasteurized milk samples was therefore determined using a simulated GIT. The properties of particles in different regions of the GIT depended on the degree of milk processing. Homogenization increased the initial lipid digestion rate but did not influence the final digestion extent. Thermal processing of homogenized milk decreased the initial rate and final extent of lipid digestion, which was attributed to changes in interfacial structure. These results provide insights into the impact of dairy processing on the gastrointestinal fate of milk fat.

Carotenoids and retinoids in Finnish foods: dairy products and eggs.

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Ollilainen, V; Heinonen, M; Linkola, E; Varo, P; Koivistoinen, P

1989-09-01

As part of an overall composition study of Finnish foods, the carotenoid and retinoid content of 20 dairy product samples and eggs were determined by HPLC. The total beta-carotene (all-trans beta-carotene plus 15-cis beta-carotene) was quantitated for dairy products. For egg and egg yolk, lutein content was also determined. Only traces of lycopene, cryptoxanthin, and alpha-carotene were present. All-trans retinol and 13-cis retinol were the major retinoids in dairy products. Small amounts of 9-cis, 11-cis, and 9,11-cis retinols were found. High values of both retinol and beta-carotene were found in full fat cheeses and whipping cream: from 179.0 (cheese, Edam-type) to 318.7 micrograms/100 g (whipping cream) and from 86.7 (cheese, Edam-type) to 186.5 micrograms/100 g (whipping cream) for all-trans retinol and total beta-carotene, respectively. The retinol content averaged 16.3, 32.6, and 52.2 and that of beta-carotene 9.6, 16.7, and 3.0 micrograms/100 g in milk (1.9% fat), milk (3.9% fat), and human milk, respectively. The major pigment in eggs and egg yolk was lutein, 619.5 micrograms/100 g in eggs and 1575.8 micrograms/100 g in egg yolk. According to this study, at the present level of consumption in Finland, milk, milk products (excluding butter), and eggs result in a daily intake of about 350 retinol equivalents, and consequently, are a major source of vitamin A.

Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies.

Science.gov (United States)

Diez-Sánchez, Elena; Llorca, Empar; Quiles, Amparo; Hernando, Isabel

2018-01-01

This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was measured and micro-baking was simulated. Texture profile tests were carried out and the crumb structure was examined. In vitro digestion was performed to study the digestibility of starch and a sensory test was carried out to know consumer acceptance. The soluble fiber (maltodextrin) affected the structure and quality of the cakes less than the insoluble fiber (potato fiber) and the use of soluble fiber in the formulation resulted in lower glucose release under in vitro conditions. Moreover, the consumer did not find differences among the control cake and the cakes prepared with soluble fiber. Considering the results as a whole, soluble fiber may be used for partial replacement of fat in sponge cake formulations and may constitute an appropriate strategy for obtaining healthy sponge cakes.

Effects of Adding Corn Dried Distiller Grains with Solubles (DDGS to the Dairy Cow Diet and Effects of Bedding in Dairy Cow Slurry on Fugitive Methane Emissions

Directory of Open Access Journals (Sweden)

Daniel I. Massé

2014-12-01

Full Text Available The specific objectives of this experiment were to investigate the effects of adding 10% or 30% corn dried distillers grains with solubles (DDGS to the dairy cow diet and the effects of bedding type (wood shavings, straw or peat moss in dairy slurry on fugitive CH4 emissions. The addition of DDGS10 to the dairy cow diet significantly increased (29% the daily amount of fat excreted in slurry compared to the control diet. The inclusion of DDGS30 in the diet increased the daily amounts of excreted DM, volatile solids (VS, fat, neutral detergent fiber (NDF, acid detergent fiber (ADF and hemicellulose by 18%, 18%, 70%, 30%, 15% and 53%, respectively, compared to the control diet. During the storage experiment, daily fugitive CH4 emissions showed a significant increase of 15% (p < 0.05 for the slurry resulting from the corn DDGS30 diet. The addition of wood shavings and straw did not have a significant effect on daily fugitive CH4 emissions relative to the control diet, whereas the addition of peat moss caused a significant increase of 27% (p < 0.05 in fugitive CH4 emissions.

Effects of Adding Corn Dried Distiller Grains with Solubles (DDGS) to the Dairy Cow Diet and Effects of Bedding in Dairy Cow Slurry on Fugitive Methane Emissions.

Science.gov (United States)

Massé, Daniel I; Jarret, Guillaume; Benchaar, Chaouki; Hassanat, Fadi

2014-12-09

The specific objectives of this experiment were to investigate the effects of adding 10% or 30% corn dried distillers grains with solubles (DDGS) to the dairy cow diet and the effects of bedding type (wood shavings, straw or peat moss) in dairy slurry on fugitive CH₄ emissions. The addition of DDGS10 to the dairy cow diet significantly increased (29%) the daily amount of fat excreted in slurry compared to the control diet. The inclusion of DDGS30 in the diet increased the daily amounts of excreted DM, volatile solids (VS), fat, neutral detergent fiber (NDF), acid detergent fiber (ADF) and hemicellulose by 18%, 18%, 70%, 30%, 15% and 53%, respectively, compared to the control diet. During the storage experiment, daily fugitive CH₄ emissions showed a significant increase of 15% (p < 0.05) for the slurry resulting from the corn DDGS30 diet. The addition of wood shavings and straw did not have a significant effect on daily fugitive CH₄ emissions relative to the control diet, whereas the addition of peat moss caused a significant increase of 27% (p < 0.05) in fugitive CH₄ emissions.

Dairy product consumption is associated with pre-diabetes and newly diagnosed type 2 diabetes in the Lifelines Cohort Study.

Science.gov (United States)

Brouwer-Brolsma, Elske M; Sluik, Diewertje; Singh-Povel, Cecile M; Feskens, Edith J M

2018-02-01

Previous studies show associations between dairy product consumption and type 2 diabetes, but only a few studies conducted detailed analyses for a variety of dairy subgroups. Therefore, we examined cross-sectional associations of a broad variety of dairy subgroups with pre-diabetes and newly diagnosed type 2 diabetes (ND-T2DM) among Dutch adults. In total, 112 086 adults without diabetes completed a semi-quantitative FFQ and donated blood. Pre-diabetes was defined as fasting plasma glucose (FPG) between 5·6 and 6·9 mmol/l or HbA1c% of 5·7-6·4 %. ND-T2DM was defined as FPG ≥7·0 mmol/l or HbA1c ≥6·5 %. Logistic regression analyses were conducted by 100 g or serving increase and dairy tertiles (T1ref), while adjusting for demographic, lifestyle and dietary covariates. Median dairy product intake was 324 (interquartile range 227) g/d; 25 549 (23 %) participants had pre-diabetes; and 1305 (1 %) had ND-T2DM. After full adjustment, inverse associations were observed of skimmed dairy (OR100 g 0·98; 95 % CI 0·97, 1·00), fermented dairy (OR100 g 0·98; 95 % CI 0·97, 0·99) and buttermilk (OR150 g 0·97; 95 % CI 0·94, 1·00) with pre-diabetes. Positive associations were observed for full-fat dairy (OR100 g 1·003; 95 % CI 1·01, 1·06), non-fermented dairy products (OR100 g 1·01; 95 % CI 1·00, 1·02) and custard (ORserving/150 g 1·13; 95 % CI 1·03, 1·24) with pre-diabetes. Moreover, full-fat dairy products (ORT3 1·16; 95 % CI 0·99, 1·35), non-fermented dairy products (OR100 g 1·05; 95 % CI 1·01, 1·09) and milk (ORserving/150 g 1·08; 95 % CI 1·02, 1·15) were positively associated with ND-T2DM. In conclusion, our data showed inverse associations of skimmed and fermented dairy products with pre-diabetes. Positive associations were observed for full-fat and non-fermented dairy products with pre-diabetes and ND-T2DM.

Importance of the fat content within the cheese-matrix for blood lipid profile, faecal fat excretion, and gut microbiome in growing pigs

DEFF Research Database (Denmark)

Thorning, Tanja K.; Raben, Anne; Bendsen, Nathalie T.

2016-01-01

and energy excretion and gut microbiome in pigs. A 14-d run-in period was followed by 14-d interventions with macronutrient-matched diets. Fasting total cholesterol and HDL-cholesterol after 14 days were higher in REG compared with BUT, but only tended to be higher in RED. Compared with BUT, REG and RED had......Cheese and butter have been shown to affect blood lipids differently. This parallel-arm, randomised, controlled study in 36 crossbred growing sows compared the effect of diets with either regular-fat cheese (REG), reduced-fat cheese + butter (RED) or butter (BUT) on blood lipids, faecal fat...... higher faecal fat excretion. Faecal energy excretion was only higher in REG, and this correlated with a lower microbiome Firmicutes-to-Bacteroidetes ratio. In conclusion, dairy fat consumed as cheese or butter caused different metabolic effects. Differences between reduced-fat cheese+butter and butter...

Organization of Proficiency Testing for Dairy Laboratories in Croatia, Bosnia and Herzegovina and Macedonia in Order to Improve Quality Assurance

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Nataša Mikulec

2009-06-01

Full Text Available Participation in proficiency testing is not only an obligation for all analytical laboratories which tend to be credible, but also an opportunity to check how the results agree with the reference or assign value. The Reference Laboratory for Milk and Dairy Products of the Dairy Science Department, Faculty of Agriculture University of Zagreb, is itself incorporated in the proficiency testing organized by dairy laboratories from Germany, Italy, France, Switzerland and Slovenia. The aim is to find out its own accuracy and reliability in particular milk and dairy products analyses. On the basis of seven years experience of participating in proficiency testing, five years ago the Reference Laboratory started organizing its own proficiency testing for dairy laboratories in Croatia, Bosnia and Herzegovina and Macedonia for milk components such as milk fat, protein, lactose and somatic cells count. The results of the analyses have been statistically analyzed and, on the basis of Z-score, the successful measurements have been estimated. The aim of this paper is to demonstrate the organisation and data processing of proficiency testing for milk fat, protein, lactose and somatic cells count in milk for the involved dairy laboratories.

Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception.

Science.gov (United States)

Zahn, Susann; Hoppert, Karin; Ullrich, Franziska; Rohm, Harald

2013-11-27

In complex emulsions, viscosity or viscosity-associated sensory attributes such as creaminess are important for quality assessment and product differentiation. Two sets of emulsions with fat or locust bean gum content being varied at seven levels were developed; the two emulsions at each level had similar apparent viscosity. Additionally, sugar concentration was kept constant either with respect to total emulsion, or with respect to the aqueous phase. Series of two-alternative forced choice tests were performed with one constant stimulus, and just noticeable differences were calculated using probability regression. The results show that, when viscosity was not compensated, it was easy for the subjects to (a) distinguish emulsions with different fat content when the fat content was addressed in the question, and to (b) distinguish emulsions with different fat or locust bean gum content when creaminess was addressed. For the latter descriptor, it is of minor importance whether viscosity is altered by fat content or a thickener. Weber fractions that were calculated for viscosity were approximately 0.20. The quantitative effects of viscosity on sweetness, however, depend on how product rheology was modified.

Access to outside areas during march and april in Denmark has negligible effect on the vitamin D3 status of organic dairy cows

DEFF Research Database (Denmark)

Hymøller, Lone; Mikkelsen, Louise Karoline; Jensen, Søren Krogh

2008-01-01

Use of artificial fat-soluble vitamins in feed for dairy cows does not conform to organic production principles. Therefore sunlight is the only natural source of vitamin D3 for organic dairy coes. In order to establish the effect of sunlight on the vitamin D3 status of high yielding dairy cows in...

Dairy Products as Essential Contributors of (Micro-) Nutrients in Reference Food Patterns: An Outline for Elderly People

NARCIS (Netherlands)

Staveren, van W.A.; Steijns, J.M.; Groot, de C.P.G.M.

2008-01-01

he nutrient richness of dairy products is widely recognized, but mainly low fat or skimmed versions are generally advocated given the proportion of saturated fatty acids in milk fat. The question arises how to appraise this nutrient richness relative to the contribution of the saturated fraction of

The role of milk proteins in the structure formation of dairy products

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Olga Rybak

2015-04-01

Full Text Available Introduction. The structure of dairy products is a complex of proteins, fat, minerals and water that determines the texture and sensory properties of the product. Material and methods. The fermented milks (using the example of yogurt, cheese, ice cream, aerated milk and frozen fruit desserts have been researched. Scientific articles, published during 2000 and 2014 years, as well as theses and monographs of dairy science have been analysed too. Methodology of the investigation is based upon the use of the methods of analysis, comparison and synthesis. Results and discussion. The scientific understanding of the milk proteins’ role in the structure formation of dairy product has been summarized. Negligible changes of structure as a result of compositional or technological changes can lead to shifts in the stability, texture and rheology of products, which are closely related to each other. The allowance of these properties has significant influence on the manufacturing. Acid coagulation is a major functional property of milk proteins, which used in the structure formation of cheese and fermented dairy products. However, the form and properties of milk curd depend on the heat treatment of milk before fermentation. Milk proteins exhibit other functional properties (emulsification and partial coalescence of fat globules, aeration and foam stability during a churning, viscosity increasing of external phase in the development of structure in the ice cream, aerated milk and frozen fruit desserts. Conclusions. It is expedient to use results into a further study of the structure formation mechanism of dairy products and the development of recommendations in order to an efficient production.

The role of milk proteins in the structure formation of dairy products

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Olga Rybak

2014-09-01

Full Text Available Introduction. The structure of dairy products is a complex of proteins, fat, minerals and water that determines the texture and sensory properties of the product. Material and methods. The fermented milks (using the example of yogurt, cheese, ice cream, aerated milk and frozen fruit desserts have been researched. Scientific articles, published during 2000 and 2014 years, as well as theses and monographs of dairy science have been analysed too. Methodology of the investigation is based upon the use of the methods of analysis, comparison and synthesis. Results and discussion. The scientific understanding of the milk proteins’ role in the structure formation of dairy product has been summarized. Negligible changes of structure as a result of compositional or technological changes can lead to shifts in the stability, texture and rheology of products, which are closely related to each other. The allowance of these properties has significant influence on the manufacturing. Acid coagulation is a major functional property of milk proteins, which used in the structure formation of cheese and fermented dairy products. However, the form and properties of milk curd depend on the heat treatment of milk before fermentation. Milk proteins exhibit other functional properties (emulsification and partial coalescence of fat globules, aeration and foam stability during a churning, viscosity increasing of external phase in the development of structure in the ice cream, aerated milk and frozen fruit desserts. Conclusions. It is expedient to use results into a further study of the structure formation mechanism of dairy products and the development of recommendations in order to an efficient production.

Short communication: Effects of increasing protein and energy in the milk replacer with or without direct-fed microbial supplementation on growth and performance of preweaned Holstein calves.

Science.gov (United States)

Geiger, A J; Ward, S H; Williams, C C; Rude, B J; Cabrera, C J; Kalestch, K N; Voelz, B E

2014-11-01

Forty-four Holstein calves were fed a direct-fed microbial (DFM) and 1 of 2 milk replacers to evaluate calf performance and growth. Treatments were (1) a control milk replacer [22:20; 22% crude protein (CP) and 20% fat], (2) an accelerated milk replacer (27:10; 27% CP and 10% fat), (3) the control milk replacer with added DFM (22:20+D), and (4) the accelerated milk replacer with added DFM (27:10+D). Dry matter intake, rectal temperatures, respiration scores and rates, and fecal scores were collected daily. Body weight, hip and withers height, heart girth, blood, and rumen fluid samples were collected weekly. Effects of treatment, sex, week, and their interactions were analyzed. Calves fed an accelerated milk replacer, regardless of DFM supplementation, consumed more CP and metabolizable energy in the milk replacer. No treatment differences were found for starter intake or intake of neutral detergent fiber or acid detergent fiber in the starter. Calves fed the accelerated milk replacer had greater preweaning and weaning body weight compared with calves fed the control milk replacer. Average daily gain was greater during the preweaning period for calves fed the accelerated milk replacer, but the same pattern did not hold true during the postweaning period. Feed efficiency did not differ among treatments. Hip height tended to be and withers height and heart girth were greater at weaning for calves fed the accelerated milk replacer compared with calves fed the control milk replacer. Fecal scores were greatest in calves fed DFM. Overall acetate, propionate, butyrate, and n-valerate concentrations were lower in calves fed the accelerated milk replacer, but DFM did not have an effect. Rumen pH was not different. Blood metabolites were unaffected by DFM supplementation, but calves fed the accelerated milk replacer had increased partial pressure of CO2, bicarbonate, and total bicarbonate in the blood. Direct-fed microbial supplementation did not appear to benefit the calf

Dietary fat and cardiovascular disease?

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Lie T. Merijanti

2016-04-01

Full Text Available Dietary saturated fat (SF intake has been shown to increase low density lipoprotein (LDL cholesterol and therefore has been associated with increased risk of cardiovascular disease (CVD. This evidence coupled with inferences from epidemiologic studies and clinical trials, had led to longstanding public health recommendations for limiting SF intake as a means of preventing CVD. However the relationship between SF and CVD risk remains controversial, due at least in part to the intrinsic limitations of clinical studies that have evaluated this relationship. A recent meta analysis showed that current evidence does not clearly support cardiovascular guidelines that encourage high consumption of polyunsaturated fatty acids (PUFA and low consumption of total SF. They found weak positive associations between circulating palmitic and stearic acids (found largely in palm oil and animal fats, respectively and CVD, whereas circulating margaric acid (a dairy fat significantly reduced the risk of CVD.(2,3 Saturated fat are not associated with all cause mortality, CVD, CHD, ischemic stroke or type 2 diabetes, but the evidence is heterogenous with methodological limitations.

Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception

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Susann Zahn

2013-11-01

Full Text Available In complex emulsions, viscosity or viscosity-associated sensory attributes such as creaminess are important for quality assessment and product differentiation. Two sets of emulsions with fat or locust bean gum content being varied at seven levels were developed; the two emulsions at each level had similar apparent viscosity. Additionally, sugar concentration was kept constant either with respect to total emulsion, or with respect to the aqueous phase. Series of two-alternative forced choice tests were performed with one constant stimulus, and just noticeable differences were calculated using probability regression. The results show that, when viscosity was not compensated, it was easy for the subjects to (a distinguish emulsions with different fat content when the fat content was addressed in the question, and to (b distinguish emulsions with different fat or locust bean gum content when creaminess was addressed. For the latter descriptor, it is of minor importance whether viscosity is altered by fat content or a thickener. Weber fractions that were calculated for viscosity were approximately 0.20. The quantitative effects of viscosity on sweetness, however, depend on how product rheology was modified.

Concentrado proteico do soro melhora a qualidade sensorial de sobremesa láctea diet Whey protein concentrate improves the sensory quality of free-fat dairy desserts

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Márcia Cristina Teixeira Ribeiro Vidigal

2012-12-01

Full Text Available Alimentos isentos ou de baixo nível de gordura constituem um desafio para a indústria de alimentos. Nesse contexto, este trabalho teve como objetivo estudar o efeito da adição de concentrado proteico de soro (CPS nas características sensoriais e aceitabilidade de sobremesas lácteas sem gordura. Quatro formulações foram desenvolvidas com diferentes concentrações de CPS (0%, 1,5%, 3,0% e 4,5% m v-1 e caracterizadas sensorialmente por meio da Análise Descritiva. A aceitabilidade das formulações foi avaliada por 94 consumidores que utilizaram escala hedônica de nove pontos. As sobremesas foram caracterizadas por oito atributos sensoriais: cor, firmeza, resistência ao corte, brilho, consistência, gomosidade, aroma e sabor de baunilha. As formulações contendo 3,0 e 4,5% de CPS apresentaram maior intensidade de todos os atributos sensoriais. A adição de CPS foi efetiva na composição da textura das sobremesas lácteas diet, além de realçar a cor, sabor e aroma do produto. As formulações contendo 1,5 e 3,0% de CPS foram as mais aceitas, evidenciando que a utilização do CPS nessas concentrações favoreceu a aceitabilidade do produto, proporcionando características sensoriais agradáveis aos consumidores.Foods free or low-fat constituted are a challenge for the food industry. Thus, the objective of this research was to study the effect of the addition of whey protein concentrate (WPC in the sensory profile and acceptability of dairy desserts free-fat. Four formulations had been developed with different WPC concentrations (0%, 1.5%, 3.0% or 4.5%, mass% and sensory characterized by Descriptive Analysis. The acceptability of the formulations was evaluated by 94 consumers who had used the nine-point hedonic scale. Dairy desserts were characterized by eight sensory attributes: color, firmness, resistance to cut, brightness, thickness, gumminess, aroma and vanilla flavor. The formulations containing 3.0 and 4.5% of WPC presented

e-Dairy: a dynamic and stochastic whole-farm model that predicts biophysical and economic performance of grazing dairy systems.

Science.gov (United States)

Baudracco, J; Lopez-Villalobos, N; Holmes, C W; Comeron, E A; Macdonald, K A; Barry, T N

2013-05-01

A whole-farm, stochastic and dynamic simulation model was developed to predict biophysical and economic performance of grazing dairy systems. Several whole-farm models simulate grazing dairy systems, but most of them work at a herd level. This model, named e-Dairy, differs from the few models that work at an animal level, because it allows stochastic behaviour of the genetic merit of individual cows for several traits, namely, yields of milk, fat and protein, live weight (LW) and body condition score (BCS) within a whole-farm model. This model accounts for genetic differences between cows, is sensitive to genotype × environment interactions at an animal level and allows pasture growth, milk and supplements price to behave stochastically. The model includes an energy-based animal module that predicts intake at grazing, mammary gland functioning and body lipid change. This whole-farm model simulates a 365-day period for individual cows within a herd, with cow parameters randomly generated on the basis of the mean parameter values, defined as input and variance and co-variances from experimental data sets. The main inputs of e-Dairy are farm area, use of land, type of pasture, type of crops, monthly pasture growth rate, supplements offered, nutritional quality of feeds, herd description including herd size, age structure, calving pattern, BCS and LW at calving, probabilities of pregnancy, average genetic merit and economic values for items of income and costs. The model allows to set management policies to define: dry-off cows (ceasing of lactation), target pre- and post-grazing herbage mass and feed supplementation. The main outputs are herbage dry matter intake, annual pasture utilisation, milk yield, changes in BCS and LW, economic farm profit and return on assets. The model showed satisfactory accuracy of prediction when validated against two data sets from farmlet system experiments. Relative prediction errors were <10% for all variables, and concordance

AUTOMATED PROCESSING OF DAIRY PRODUCT MICROPHOTOS USING IMAGEJ AND STATISTICA

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V. K. Bitiukov

2014-01-01

Full Text Available Summary. The article discusses the construction of algorithms for automated processing of microphotos of dairy products. Automated processing of micro photos of dairy products relevant in the study of the degree of homogenization. Microphotos of dairy products contain information about the distribution of fat globules in the mass fractions. Today, there are some of software products, offering image processing and relieving researchers from routine operations manual data processing. But it need to be adapted for performing the processing of microphotos of dairy products. In this paper we propose to use for processing the application package ImageJ for processing image files taken with digital microscope, and to calculate the statistical characteristics of the proposed use of the software package Statistica. Processing algorithm consists of successive stages of conversion to gray scale, scaling, filtering, binarization, object recognition and statistical processing of the results of recognition. The result of the implemented data processing algorithms is the distribution function of the fat globules in terms of volume or mass fraction, as well as the statistical parameters of the distribution (the mathematical expectation, variance, skewness and kurtosis coefficients. For the inspection of the algorithm and its debugging experimental studieswere carried out. Carries out the homogenization of farm milk at different pressures of homogenization. For each sample were made microphoto sand image processing carried out in accordance with the proposed algorithm. Studies have shown the effectiveness and feasibility of the proposed algorithm in the form of java script for ImageJ and then send the data to a file for the software package Statistica.

Effects of replacing beef fat with pre-emulsified pumpkin seed oil on some quality characteristics of model system chicken meat emulsions

Science.gov (United States)

Serdaroğlu, M.; Nacak, B.; Karabıyıkoğlu, M.; Tepe, M.; Baykara, I.; Kökmen, Y.

2017-09-01

In this study, the effects of adding pumpkin seed oil (PSO) in water emulsion to model system chicken meat emulsions (MSME) on product quality and oxidative stability were investigated. MSME were produced by replacing 25% (P25) and 50% (P50) of beef fat with PSO-in-water emulsion (PSO/W) while control treatment was prepared with only beef fat. Addition of PSO/W to the formulation resulted in significant differences in chemical composition and pH values of both raw and cooked MSME treatments. The use of PSO/W produced significant improvements to emulsion stability, oxidative stability and cooking yield of MSME. It was determined that the use of PSO/W formulation results in decreased total expressible fluid values and increased cooking yields of the emulsions. It was observed that the highest cooking yield and the lowest total expressible fluid were found in the sample containing 50% PSO/W. It should be a feasible strategy to produce fat-reduced meat products with healthier lipid profiles by using PSO/W.

Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings

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Nieves María Flores March

2017-10-01

Full Text Available The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa butter and cocoa mass and powdered sugar combinated. The samples were milled, conched, tempered, and molded to obtain three sets of seven samples as follows: one control omitting mango kernel fat and palm olein, and six samples with cocoa butter replacement of 15 and 22.5% and MKF/POL ratios of 2.3, 4.0, and 9.0. Casson viscosity, Casson yield stress, fat bloom and sensory acceptability were all measured. In fact, all samples had achieved a low Casson viscosity (ηCA and Casson yield stress (τ_oCA, which indicates molding and enrobing as appropriate uses. In addition, some significant differences (p ≤ 0.05 were found among samples. Fat bloom was accelerated in the samples relative to control, but high MKF proportions tended to retard appearance of fat bloom. No differences were observed in organoleptic properties between samples and control.

Effects of Feeding Garlic and Juniper Berry Essential Oils on Milk Fatty Acid Composition of Dairy Cows

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Wen Zhu Yang

2016-01-01

Full Text Available Essential oils (EOs from plant extracts have been reported to have an antibacterial activity against gram-negative and gram-positive bacteria. Several of the gram-positive bacteria are involved in ruminal biohydrogenation of fatty acids (FAs, thus suggesting that feeding EOs could lower biohydrogenation of FA because of a decrease in the number of bacteria involved in that process. As a result, milk FA profiles are expected to be modified. In addition, monensin was approved as an antibiotic to be fed in dairy cattle, and it was reported that dairy cows supplemented with monensin produced milk containing higher concentration of 18:1 t10 and 18:1 t11. The objective of this study was to evaluate the effects of two EOs (garlic and juniper berry oils and monensin on FA profiles of milk fat. Four ruminally fistulated Holstein dairy cows were used in a 4 x 4 Latin square experiment. Cows were fed for ad libitum intake a total mixed ration without supplementation (control, or supplemented with monensin (330 mg/head per day, garlic oil (5 g/head per day, or juniper berry oil (2 g/head per day. The FA composition of saturated, monounsaturated, or polyunsaturated was not affected by supplementation of EO and monensin. However, proportion of conjugated linoleic acid trans 10, cis 12 (CLA t10, c12 was higher ( P < 0.05 for cows fed EO or monensin than for control cows. Supplementation of monensin increased ( P < 0.05 the proportion of total trans FA compared with the control. These results indicate that supplementation of the dairy cow diet with garlic or juniper berry EO or monensin had the potential to increase the proportion of CLA t10, c12 in milk fat with minimal overall effects on FA of milk fat. The results also confirm the increase of 18:1 t10 in milk fat by feeding monensin to dairy cows.

Tocopherols and tocotrienols in serum and liver of dairy cows receiving conjugated linoleic acids or a control fat supplement during early lactation.

Science.gov (United States)

Sadri, H; Dänicke, S; Meyer, Ulrich; Rehage, J; Frank, J; Sauerwein, H

2015-10-01

The fat-soluble vitamin E comprises the 8 structurally related compounds (congeners) α-, β-, γ-, and δ-tocopherol (with a saturated side chain) and α-, β-, γ-, and δ-tocotrienol (with a 3-fold unsaturated side chain). Little is known regarding the blood and liver concentrations of the 8 vitamin E congeners during the transition from pregnancy to lactation in dairy cows. We thus quantified tocopherols (T) and tocotrienols (T3) in serum and liver and hepatic expression of genes involved in vitamin E metabolism in pluriparous German Holstein cows during late gestation and early lactation and investigated whether dietary supplementation (from d 1 in milk) with conjugated linoleic acids (CLA; 100g/d; each 12% of trans-10,cis-12 and cis-9,trans-11 CLA; n=11) altered these compared with control-fat supplemented cows (CTR; n=10). Blood samples and liver biopsies were collected on d -21, 1, 21, 70, and 105 (liver only) relative to calving. In both groups, the serum concentrations of αT, γT, βT3, and δT3 increased from d -21 to d 21 and remained unchanged between d 21 and 70, but were unaffected by CLA. The concentrations of the different congeners of vitamin E in liver did not differ between the CTR and the CLA groups. In both groups, the concentrations of the vitamin E forms in liver changed during the course of the study. The hepatic mRNA abundance of genes controlling vitamin E status did not differ between groups, but α-tocopherol transfer protein and tocopherol-associated protein mRNA increased with time of lactation in both. In conclusion, the concentrations of vitamin E congeners and the expression of genes related to vitamin E status follow characteristic time-related changes during the transition from late gestation to early lactation but are unaffected by CLA supplementation at the dosage used. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads.

Science.gov (United States)

Henning, D R; Baer, R J; Hassan, A N; Dave, R

2006-04-01

Advances in dairy foods and dairy foods processing since 1981 have influenced consumers and processors of dairy products. Consumer benefits include dairy products with enhanced nutrition and product functionality for specific applications. Processors convert raw milk to finished product with improved efficiencies and have developed processing technologies to improve traditional products and to introduce new products for expanding the dairy foods market. Membrane processing evolved from a laboratory technique to a major industrial process for milk and whey processing. Ultra-filtration and reverse osmosis have been used extensively in fractionation of milk and whey components. Advances in cheese manufacturing methods have included mechanization of the making process. Membrane processing has allowed uniform composition of the cheese milk and starter cultures have become more predictable. Cheese vats have become larger and enclosed as well as computer controlled. Researchers have learned to control many of the functional properties of cheese by understanding the role of fat and calcium distribution, as bound or unbound, in the cheese matrix. Processed cheese (cheese, foods, spreads, and products) maintain their importance in the industry as many product types can be produced to meet market needs and provide stable products for an extended shelf life. Cheese delivers concentrated nutrients of milk and bio-active peptides to consumers. The technologies for the production of concentrated and dried milk and whey products have not changed greatly in the last 25 yr. The size and efficiencies of the equipment have increased. Use of reverse osmosis in place of vacuum condensing has been proposed. Modifying the fatty acid composition of milkfat to alter the nutritional and functional properties of dairy spread has been a focus of research in the last 2 decades. Conjugated linoleic acid, which can be increased in milkfat by alteration of the cow's diet, has been reported to have

Feeding Dairy Cows to Increase Performance on Rhodes Grass Ley

International Nuclear Information System (INIS)

Irungu, K.R.G.; Mbugua, P.N.

1999-01-01

Majority of dairy farmers in Kenya produce milk from cows fed on roughage. The cow performance follows seasonal variability in quality and quantity of roughage. The objective of the current study was to increase cow performance and maintain productivity of a rhodes grass (chloris gayana) ley. Twenty-four Freisian cows in their second to third lactation were strip grazed on fertilized irrigated Rhodes grass at a stocking rate of 0.034 ha per cow. Four dietary groups of six cows were allocated to one of our diets. one group got no dairy meal while the other three groups were supplemented at a 1kg of dairy meal per 10, 5 and 2.5 kg of 4% fat corrected milk dairy. this amount to 0, 386, 750 and 1542 kg dairy meal (89.4%, DM, 93.7 OM, 16.8, CP and CF) during the lactation. during the 43 - week lactation, records on pasture nutrient yield, nutrient intake, milk yield, liveweight, reproduction and subsequent calf birth weight were collected. The Rhodes grass ley produced 20.7 (ranging from 16.7 to 28.7) t of dry matter (DM) per hectare and cows harvested 16.0 (12.0 to 24.0) t during the 43 weeks.The Rhodes grass contained 32.1, 87.7, 10.8, and 32.3% DM, organic matter (OM), crude protein (CP) and crude fiber (CF) respectively. Mean stubble of 4.7 (3.9 to 6.0) t DM per hectare was left at pasture. Feeding dairy meals significantly increased (P 0.05) affect batter fat content (3.78 to 3.96%). It maintained (P > 0.05) cow liveweight and increased (P < 0.05) calf birth weight from 32.7 to 37.2 kg. Feeding dairy meal did not affect oestrus cycling. Extreme supplementation, 1542 kg dairy meal, decreased (P < 0.05) fertility. Insemination per conception and calving interval increased (P < 0.05) from 1.5 to 3.5 and 522 days. The findings in the current study show that pasture yield can be increased by over 590% dry matter from 3.5 t obtained from natural pasture containing Kikuyu and Star grasses. The Rhodes grass yield can be increased to 232% of national average yield of 1300

Mineral supplementation in Tunisian smallholder dairy farms

International Nuclear Information System (INIS)

Rekhis, J.; Kouki-Chebbi, K.; Dhaouadi, B.; Khlif, K.

2002-01-01

The aim of the experiment was to determine the effects of supplementation of di-calcium-phosphate in the form of blocks in late pregnancy (2 months before calving), on production and reproduction parameters of dairy cattle in smallholder farms. The experiment covered 63 animals in 20 smallholder farms, divided into control and supplemented groups. Results showed that mineral supplementation had a significant effect on calf weight, milk fat content and reproduction parameters. Calves born to cattle supplemented with di-calcium-phosphate were heavier by 1.67 kg than those in the control group. Similarly, the average milk fat content in the supplemented group was 5.6 g/L (P 0.05). (author)

Intake of different types of dairy and its prospective association with risk of type 2 diabetes: The Rotterdam Study.

Science.gov (United States)

Brouwer-Brolsma, E M; van Woudenbergh, G J; Oude Elferink, S J W H; Singh-Povel, C M; Hofman, A; Dehghan, A; Franco, O H; Feskens, E J M

2016-11-01

The prevalence of type 2 diabetes (T2DM) is increasing. Several studies have suggested a beneficial effect of several major dairy nutrients on insulin production and sensitivity. Conversely, harmful effects have been suggested as well. This study aimed to investigate the impact of the full-range of dairy products and its association with incidence T2DM in Dutch adults aged ≥55 years participating in the Rotterdam Study. Dairy intake was assessed with a validated FFQ, including total, skimmed, semi-skimmed, full-fat, fermented, and non-fermented dairy, and subclasses of these product groups. Verified prevalent and incident diabetes were documented. Cox proportional hazards regression and spline regression were used to analyse data, adjusting for age, sex, alcohol, smoking, education, physical activity, body mass index, intake of total energy, energy-adjusted meat, and energy-adjusted fish intake. Median total dairy intake was 398 g/day (IQR 259-559 g/day). Through 9.5 ± 4.1 years of follow-up, 393 cases of incident T2DM were reported. Cox and spline regression did not point towards associations of total dairy consumption, dairy consumption based on fat content, non-fermented or fermented dairy consumption, or individual dairy product consumption with incident T2DM. The HR for total dairy intake and T2DM was 0.93 (95% CI: 0.70-1.23) in the upper quartile (P-for trend 0.76). This prospective cohort study did not point towards an association between dairy consumption and T2DM. Copyright © 2016 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.

Replacement of cocoa butter with cocoa butter - like fat from modified palm oil in coating chocolate

Directory of Open Access Journals (Sweden)

Jitbunjerdkul, S.

2007-07-01

Full Text Available Chocolate is a confectionery product, mainly containing cocoa mass or liquor, cocoa butter (CB and sugar. Nowadays vegetable fats and modified oil are used instead of CB in chocolate products to lower the cost and to obtain the varieties of products with different characteristics and textures. Cocoa butter-like fat from modified palm oil (CBFMPO at different levels of CB replacement (60,80 and 100% were used to develop a formulation of coating chocolate. When physical and sensory properties were evaluated, the viscosity and coating ability on biscuit sticks were remarkedly decreased with increasing CBFMPO content. Hedonic mean scores of mouthfeel and coating ability of the chocolate containing 100% CBFMPO were greater than those of chocolate containing 60 and 80% CBFMPO (p<0.05. During storage of biscuit sticks dipped in the chocolate coating (chocolate containing 100% CBFMPO at room temperature (27-29oC and low temperature (20-22oC for 30 days, blooming (as shown by whiteness index occurred to a greater extent at higher temperature. At both storage temperatures, the intensity scores of glossiness and hedonic mean scores of overall liking of samples decreased but intensity scores of off-odor increased during the first 6 of days storage (p<0.05.

Milk and dairy product analyses at the Dairy Chemistry Division in Mauritius: an overview

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S. A. Neeliah

2015-06-01

Full Text Available The Government of Mauritius has continuously supported the dairy sector. In a 2011 speech, the Acting President pointed out that the implementation of schemes under the Food Security Fund strategic plan yielded satisfactory results such as an increase in milk production by 55%. One institution which has played a key role in boosting the sector is the Dairy Chemistry Division (DCD. DCD forms part of the Agricultural Services which fall under the aegis of the Ministry of Agro-Industry and Food Security (MOAFS. It has been at the forefront of milk test­ing, constantly innovating with respect to analytical methods and instrumentation use. It has thus evolved from a laboratory that had the responsibility of monitoring the quality of milk in Government dairies and, later on, of locally-produced fresh raw milk under the Pilot Milk Scheme, to an institution providing analytical, advisory and technical services in various fields of food science and technology. From 1999 to 2014, more than 116,000 samples have been tested. The fat and microbial con­tents, and percentage adulteration with water varied depending on the client. The laboratory was accredited in 2012 by Mauritas, the local accreditation body, for certain microbiological param­eters. The aim of this paper was to describe the evolution in DCD activities with a focus on milk testing. The paper is based on a review of DCD past annual reports and relevant technical documents pertaining to the local milk sector. Food testing started in the 1920s in the Agricultural Services of MOAFS. The main activities were the analysis of morning and evening milk samples from Government dairies for fat, solids non-fat and lactose. The milk was assessed as being of fairly good chemical quality. Table I provides a summary of results of analyses of milk collected from Government dairies. DCD was created in 1973 in line with the Government policy to support the dairy sector. Apart from testing activities DCD has

Replacing American Breakfast Foods with Ready-To-Eat (RTE) Cereals Increases Consumption of Key Food Groups and Nutrients among US Children and Adults: Results of an NHANES Modeling Study

Science.gov (United States)

Rehm, Colin D.; Drewnowski, Adam

2017-01-01

Replacing the typical American breakfast with ready-to-eat cereals (RTECs) may improve diet quality. Our goal was to assess the impact of RTECs on diet quality measures for different age groups, using substitution modeling. Dietary intakes came from the 2007–2010 National Health and Examination Surveys (NHANES; n = 18,112). All breakfast foods, excluding beverages, were replaced on a per calorie basis, with frequency-weighted and age/race specific RTECs. Model 1 replaced foods with RTECs alone; Model 2 replaced foods with RTECs and milk. Diet quality measures were based on desirable food groups and nutrients, Healthy Eating Index (HEI)-2010 scores, and estimated diet costs. Model 1 diets were significantly higher in whole grains (+84.6%), fiber (+14.3%), vitamin D (+14.0%), iron (+54.5%) and folic acid (+104.6%), as compared to observed diets. Model 2 diets were additionally higher in dairy (+15.8%), calcium (+11.3%) and potassium (+3.95%). In Model 1, added sugar increased (+5.0%), but solid fats declined (−10.9%). Energy from solid fats and added sugars declined (−3.2%) in both models. Model 2 offered higher diet quality (57.1 vs. 54.6, p-value < 0.01) at a lower cost ($6.70 vs. $6.92; p < 0.01), compared to observed diets. Substitution modeling of NHANES data can assess the nutritional and economic impact of dietary guidance. PMID:28902145

Non-Invasive Assessment of Dairy Products Using SpatiallyResolved Diffuse Reflectance Spectroscopy

DEFF Research Database (Denmark)

Abildgaard, Otto Højager Attermann; Kamran, Faisal; Dahl, Anders Bjorholm

2015-01-01

of commercially available milk and yogurt products with three different levels of fat content are measured. These constitute a relevant range of products at a dairy plant. The measured reduced scattering properties of the samples are presented and show a clear discrimination between levels of fat contents as well...... as fermentation. The presented measurement technique and method of analysis is thus suitable for a rapid, noncontact, and non-invasive inspection that can deduce physically interpretable properties....

Consequences of two or four months of finishing feeding of culled dry dairy cows on carcass characteristics and technological and sensory meat quality

DEFF Research Database (Denmark)

Vestergaard, Mogens; Bligaard, H. B.; Bredahl, L.

2007-01-01

Finishing feeding was evaluated as a way to improve carcass-, meat- and eating quality of culled dairy cows. In total, 125 Danish Friesian cows were purchased from commercial dairy herds. Cows were culled for various typical reasons at different stages of lactation, were non-pregnant and had milk.......16§0.05 kg/d in the finishing period. Compared with C-cows, F2- and F4-cows had 56 and 97 kg higher carcass weight, 10% and 21% larger Longissimus muscle area, and 14 and 70% more backfat, respectively, at time of slaughter. EUROP conformation scores were 2.2 (C), 3.4 (F2) and 4.4 (F4) and EUROP fat scores...... with 1st parity cows, older cows ate 12% more feed, had similar daily gain, were heavier, and had higher BCS and fatness including IMF. The results show that it is possible to dry-off and finish-feed culled dairy cows resulting in larger muscles, increased fatness, improved overall carcass quality...

Inclusion of calcium hydroxide-treated corn stover as a partial forage replacement in diets for lactating dairy cows.

Science.gov (United States)

Casperson, Brittany A; Wertz-Lutz, Aimee E; Dunn, Jim L; Donkin, Shawn S

2018-03-01

Chemical treatment may improve the nutritional value of corn crop residues, commonly referred to as corn stover, and the potential use of this feed resource for ruminants, including lactating dairy cows. The objective of this study was to determine the effect of prestorage chopping, hydration, and treatment of corn stover with Ca(OH) 2 on the feeding value for milk production, milk composition, and dry matter intake (DMI). Multiparous mid-lactation Holstein cows (n = 30) were stratified by parity and milk production and randomly assigned to 1 of 3 diets. Corn stover was chopped, hydrated, and treated with 6% Ca(OH) 2 (as-fed basis) and stored in horizontal silo bags. Cows received a control (CON) total mixed ration (TMR) or a TMR in which a mixture of treated corn stover and distillers grains replaced either alfalfa haylage (AHsub) or alfalfa haylage and an additional portion of corn silage (AH+CSsub). Treated corn stover was fed in a TMR at 0, 15, and 30% of the diet DM for the CON, AHsub, and AH+CSsub diets, respectively. Cows were individually fed in tiestalls for 10 wk. Milk production was not altered by treatment. Compared with the CON diet, DMI was reduced when the AHsub diet was fed and tended to be reduced when cows were fed the AH+CSsub diet (25.9, 22.7, and 23.1 ± 0.88 kg/d for CON, AHsub, and AH+CSsub diets, respectively). Energy-corrected milk production per unit of DMI (kg/kg) tended to increase with treated corn stover feeding. Milk composition, energy-corrected milk production, and energy-corrected milk per unit of DMI (kg/kg) were not different among treatments for the 10-wk feeding period. Cows fed the AHsub and AH+CSsub diets had consistent DMI over the 10-wk treatment period, whereas DMI for cows fed the CON diet increased slightly over time. Milk production was not affected by the duration of feeding. These data indicate that corn stover processing, prestorage hydration, and treatment with calcium hydroxide can serve as an alternative to

Efficiency of dairy farms participating and not participating in veterinary herd health management programs.

Science.gov (United States)

Derks, Marjolein; Hogeveen, Henk; Kooistra, Sake R; van Werven, Tine; Tauer, Loren W

2014-12-01

This paper compares farm efficiencies between dairies who were participating in a veterinary herd health management (VHHM) program with dairies not participating in such a program, to determine whether participation has an association with farm efficiency. In 2011, 572 dairy farmers received a questionnaire concerning the participation and execution of a VHHM program on their farms. Data from the questionnaire were combined with farm accountancy data from 2008 through 2012 from farms that used calendar year accounting periods, and were analyzed using Stochastic Frontier Analysis (SFA). Two separate models were specified: model 1 was the basic stochastic frontier model (output: total revenue; input: feed costs, land costs, cattle costs, non-operational costs), without explanatory variables embedded into the efficiency component of the error term. Model 2 was an expansion of model 1 which included explanatory variables (number of FTE; total kg milk delivered; price of concentrate; milk per hectare; cows per FTE; nutritional yield per hectare) inserted into the efficiency component of the joint error term. Both models were estimated with the financial parameters expressed per 100 kg fat and protein corrected milk and per cow. Land costs, cattle costs, feed costs and non-operational costs were statistically significant and positive in all models (P<0.01). Frequency distributions of the efficiency scores for the VHHM dairies and the non-VHHM dairies were plotted in a kernel density plot, and differences were tested using the Kolmogorov-Smirnov two-sample test. VHHM dairies had higher total revenue per cow, but not per 100 kg milk. For all SFA models, the difference in distribution was not statistically different between VHHM dairies and non-VHHM dairies (P values 0.94, 0.35, 0.95 and 0.89 for the basic and complete model per 100 kg fat and protein corrected milk and per cow respectively). Therefore we conclude that with our data farm participation in VHHM is not related

Characteristic of sausages as influenced by partial replacement of pork back-fat using pre-emulsified soybean oil stabilized by fish proteins isolate

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Nopparat Cheetangdee

2017-08-01

Full Text Available Substitution of animal fat with oils rich in n-3 is a feasible way to improve the nutritive value of comminuted meat product. The effect on the characteristics of sausages was investigated of partial replacement of porcine fat with soybean oil (SBO using a pre-emulsification technique. Fish protein isolate (FPI produced from yellow stripe trevally (Selaroides leptolepis was used as an emulsifier to prepare pre-emulsified SBO (preSBO, and its concentration effect (1%, 2% and 3%, w/v was observed in comparison with soy protein isolate (SPI. Substitution of porcine fat using preSBO enhanced the product stability. SPI exhibited better emulsifying ability than FPI. However, FPI was more effective at reinforcing the protein matrix of the sausages than SPI, as suggested by a lowered cooking loss and the restored textural attributes of the sausages formulated with FPI stabilized preSBO. The effective concentration of FPI to improve the product stability was 2%. This work suggested that FPI was promising in the preparation of emulsified meat products.

Flow-mediated vasodilation is not impaired when HDL-cholesterol is lowered by substituting carbohydrates for monounsaturated fat

NARCIS (Netherlands)

de Roos, NM; Bots, ML; Siebelink, E; Katan, MB

Low-fat diets, in which carbohydrates replace some of the fat, decrease serum cholesterol. This decrease is due to decreases in LDL-cholesterol but in part to possibly harmful decreases in HDL-cholesterol. High-oil diets, in which oils rich in monounsaturated fat replace some of the saturated fat,

Milk composition and feeding in the Italian dairy sheep

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Anna Nudda

2010-01-01

Full Text Available Milk production represents a relevant quota of the energy consumption of the dairy ewe. Studies on relationships among  level of production, milk composition and metabolic aspects are the first fundamental step in the development of a feed-  ing system aimed at satisfying nutritive requirements of the animals. This paper reviews the knowledge about the milk  composition of main Italian dairy sheep breeds, the relationship among secretion kinetics of milk and protein and pro-  ductive level of animals, the algorithms used for estimating fat (6.5% and protein (5.8% corrected milk yield, the  evolution over time of milk production during lactation and the relationships between feeding and milk composition. 

Effects of rumen-protected γ-aminobutyric acid on performance and nutrient digestibility in heat-stressed dairy cows.

Science.gov (United States)

Cheng, J B; Bu, D P; Wang, J Q; Sun, X Z; Pan, L; Zhou, L Y; Liu, W

2014-09-01

This experiment was conducted to investigate the effects of rumen-protected γ-aminobutyric acid (GABA) on performance and nutrient digestibility in heat-stressed dairy cows. Sixty Holstein dairy cows (141±15 d in milk, 35.9±4.3kg of milk/d, and parity 2.0±1.1) were randomly assigned to 1 of 4 treatments according to a completely randomized block design. Treatments consisted of 0 (control), 40, 80, or 120mg of true GABA/kg of dry matter (DM). The trial lasted 10wk. The average temperature-humidity indices at 0700, 1400, and 2200h were 78.4, 80.2, and 78.7, respectively. Rectal temperatures decreased linearly at 0700, 1400, and 2200h with increasing GABA concentration. Supplementation of GABA had no effect on respiration rates at any time point. Dry matter intake, energy-corrected milk, 4% fat-corrected milk, and milk fat yield tended to increase linearly with increasing GABA concentration. Supplementation of GABA affected, in a quadratic manner, milk protein and lactose concentrations, and milk protein yield, and the peak values were reached at a dose of 40mg of GABA/kg. Milk urea nitrogen concentration responded quadratically. Total solids content increased linearly with increasing GABA concentration. Supplementation of GABA had no effect on milk yield, lactose production, total solids, milk fat concentration, somatic cell score, or feed efficiency. Apparent total-tract digestibilities of DM, organic matter, crude protein, neutral detergent fiber, and acid detergent fiber were similar among treatments. These results indicate that rumen-protected GABA supplementation to dairy cows can alleviate heat stress by reducing rectal temperature, increase DM intake and milk production, and improve milk composition. The appropriate supplemental GABA level for heat-stressed dairy cows is 40mg/kg of DM. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Using brown midrib 6 dwarf forage sorghum silage and fall-grown oat silage in lactating dairy cow rations.

Science.gov (United States)

Harper, M T; Oh, J; Giallongo, F; Lopes, J C; Roth, G W; Hristov, A N

2017-07-01

Double cropping and increasing crop diversity could improve dairy farm economic and environmental sustainability. In this experiment, corn silage was partially replaced with 2 alternative forages, brown midrib-6 brachytic dwarf forage sorghum (Sorghum bicolor) or fall-grown oat (Avena sativa) silage, in the diet of lactating dairy cows. We investigated the effect on dry matter (DM) intake, milk yield (MY), milk components and fatty acid profile, apparent total-tract nutrient digestibility, N utilization, enteric methane emissions, and income over feed cost. We analyzed the in situ DM and neutral detergent fiber disappearance of the alternative forages versus corn silage and alfalfa haylage. Sorghum was grown in the summer and harvested in the milk stage. Oats were grown in the fall and harvested in the boot stage. Compared with corn silage, neutral detergent fiber and acid detergent fiber concentrations were higher in the alternative forages. Lignin content was highest for sorghum silage and similar for corn silage and oat silage. The alternative forages had less than 1% starch compared with the approximately 35% starch in the corn silage. Ruminal in situ DM effective degradability was similar, although statistically different, for corn silage and oat silage, but lower for sorghum silage. Diets with the alternative forages were fed in a replicated 3 × 3 Latin square design experiment with three 28-d periods and 12 Holstein cows. The control diet contained 44% (DM basis) corn silage. In the other 2 diets, sorghum or oat silages were included at 10% of dietary DM, replacing corn silage. Sorghum silage inclusion decreased DM intake, MY, and milk protein content but increased milk fat and maintained energy-corrected MY similar to the control. Oat silage had no effect on DM intake, MY, or milk components compared to the control. The oat silage diet increased apparent total-tract digestibility of dietary nutrients, except starch, whereas the sorghum diet slightly

Modeling the adequacy of dietary fiber in dairy cows based on the responses of ruminal pH and milk fat production to composition of the diet.

Science.gov (United States)

Zebeli, Q; Dijkstra, J; Tafaj, M; Steingass, H; Ametaj, B N; Drochner, W

2008-05-01

The main objective of this study was to develop practical models to assess and predict the adequacy of dietary fiber in high-yielding dairy cows. We used quantitative methods to analyze relevant research data and critically evaluate and determine the responses of ruminal pH and production performance to different variables including physical, chemical, and starch-degrading characteristics of the diet. Further, extensive data were used to model the magnitude of ruminal pH fluctuations and determine the threshold for the development of subacute ruminal acidosis (SARA). Results of this study showed that to minimize the risk of SARA, the following events should be avoided: 1) a daily mean ruminal pH lower than 6.16, and 2) a time period in which ruminal pH is content of physically effective neutral detergent fiber (peNDF) or the ratio between peNDF and rumen-degradable starch from grains in the diet increased up to 31.2 +/- 1.6% [dry matter (DM) basis] or 1.45 +/- 0.22, respectively, so did the daily mean ruminal pH, for which a asymptotic plateau was reached at a pH of 6.20 to 6.27. This study also showed that digestibility of fiber in the total tract depends on ruminal pH and outflow rate of digesta from reticulorumen; thereby both variables explained 62% of the variation of fiber digestibility. Feeding diets with peNDF content up to 31.9 +/- 1.97% (DM basis) slightly decreased DM intake and actual milk yield; however, 3.5% fat-corrected milk and milk fat yield were increased, resulting in greater milk energy efficiency. In conclusion, a level of about 30 to 33% peNDF in the diet may be considered generally optimal for minimizing the risk of SARA without impairing important production responses in high-yielding dairy cows. In terms of improvement of the accuracy to assessing dietary fiber adequacy, it is suggested that the content of peNDF required to stabilize ruminal pH and maintain milk fat content without compromising milk energy efficiency can be arranged based

Performance and financial consequences of stillbirth in Holstein dairy cattle.

Science.gov (United States)

Mahnani, A; Sadeghi-Sefidmazgi, A; Keshavarzi, H

2018-03-01

Stillbirth is an economically important trait on dairy farms. Knowledge of the consequences of, and the economic losses associated with stillbirth can help the producer when making management decisions. The objectives of this study were to determine the effects of stillbirth on productive and reproductive performance as well as financial losses due to stillbirth incidence in Iranian Holstein dairy farms. Economic and performance data were collected from nine Holstein dairy farms in Isfahan and Khorasan provinces of Iran from March 2008 to December 2013. The final data set included 160 410 calving records from 53 265 cows. A linear mixed model was developed to evaluate the effects of stillbirth on performance of primiparous and multiparous cows separately and overall. An economic model was used to estimate the economic losses due to stillbirth. The incidence of stillbirth cases per cow per year was 4.2% on average (3.4% to 6.8% at herd level). The least square means results showed that a case of stillbirth significantly (P0.05). Overall, a case of stillbirth reduced 305-day milk yield by 544.0±76.5 kg/cow per lactation. Stillbirth had no significant effects on 305-day fat and protein percentages in either primiparous or multiparous cows. Overall, cows that gave birth to stillborn calves had significantly increased days open by 14.6±2.6 days and the number of inseminations per conception by 0.2 compared with cows that gave birth to live calves (Pfinancial losses associated with stillbirth incidence averaged US$ 938 per case (range from $US 767 to $US 1189 in the nine investigated farms). The loss of a calf was not the only cost associated with stillbirth, as it accounted for 71.0% of the total cost. The costs of dystocia (7.6%) and culling and replacement expenses (6.3%) were the next most important costs associated with stillbirth. These results can be used to assess the potential return from management strategies to reduce the occurrence of stillbirths.

[Epidemiological and financial considerations for the control of Neospora caninum on Swiss dairy farms].

Science.gov (United States)

Häsler, B; Stärk, K; Gottstein, B; Reist, M

2008-06-01

Neospora caninum is widely recognized as one of the most important abortifacients in cattle and causes substantial financial losses to bovine livestock production. This study aimed to calculate the losses caused by N. caninum on Swiss dairy farms and to evaluate the efficacy and profitability of the control strategies culling, not breeding replacements and chemotherapy of calves on farm level. Three different farm sizes with high, medium and low herd prevalences were defined. Epidemiological and financial models were used to simulate the effect of control strategies on the prevalence over time and to perform a cost-benefit analysis. The median annual losses on farm level ranged between CHF 3094.- (= Euro 1875; 60 dairy cattle, high prevalence) and CHF 134.- (= Euro 81; 15 dairy cattle, low prevalence). Culling of animals that had any abortion or a N. caninum abortion, or not breeding replacements from such animals, respectively, were neither effective nor profitable. Only the strategy "not breeding replacements from N. caninum seropositive cows" on farms with a high prevalence was financially attractive. The strategy "chemotherapy of calves" should be re-evaluated as soon as new data regarding the efficacy of treatment and a corresponding protocol have been scientifically validated.

A canonical discriminant analysis to study the association between milk fatty acids of ruminal origin and milk fat depression in dairy cows.

Science.gov (United States)

Conte, G; Dimauro, C; Serra, A; Macciotta, N P P; Mele, M

2018-04-04

Although milk fat depression (MFD) has been observed and described since the beginning of the last century, all the molecular and biochemical mechanisms involved are still not completely understood. Some fatty acids (FA) originating during rumen biohydrogenation have been proposed as causative elements of MFD. However, contradictory results were obtained when studying the effect of single FA on MFD. An alternative could be the simultaneous evaluation of the effect of many FA using a multivariate approach. The aim of this study was to evaluate the relationship between individual milk FA of ruminal origin and MFD using canonical discriminant analysis, a multivariate technique able to distinguish 2 or more groups on the basis of a pool of variables. In a commercial dairy herd, a diet containing 26% starch on a DM basis induced an unintentional MFD syndrome in 14 cows out of 40. Milk yielded by these 14 animals showed a fat content lower than 50% of the ordinary value, whereas milk production and protein content were normal. The remaining 26 cows secreted typical milk fat content and therefore were considered the control group, even though they ate the same diet. The stepwise discriminant analysis selected 14 milk FA of ruminal origin most able to distinguish the 2 groups. This restricted pool of FA was used, as variables, in a run of the canonical discriminant analysis that was able to significantly discriminate between the 2 groups. Out of the 14 FA, 5 conjugated linoleic acid isomers (C18:2 trans-10,trans-12, C18:2 trans-8,trans-10, C18:2 trans-11,cis-13, C18:2 cis-9,cis-11, C18:2 cis-10,cis-12) and C15:0 iso were more related to the control group, whereas C18:2 trans-10,cis-12, C16:1 trans-6-7, C16:1 trans-9, C18:1 trans-6-8, C18:1 trans-9, C18:1 trans-10, C18:1 cis-11, and C18:3n-3 were positively associated with the MFD group, allowing a complete discrimination. On the basis of these results, we can conclude that (1) the shift of ruminal biohydrogenation from C18

Supplementation of dairy weaners grazing tropical pastures

African Journals Online (AJOL)

tropical pastures for growth of dairy replacement heifers, and to assess the need for ... restricted by intake of digestible nutrients. Tropical pastures ... 1983, 13(l). Table 1 Effect of rnaize or maize plus cotton seed meal on the growth of weaner calves. Level. Wean wt wean ro ll0 kg ll0- 130 kg. Wean ro 130 kg. Supplements.

Evaluation of energy balance of Friesian x Bunaji dairy cows using ...

African Journals Online (AJOL)

The potentials of using milk composition as indicators of energy balance (EB) in dairy cows were evaluated. Milk composition traits (milk protein, fat and lactose percentages) from thirteen (13) primiparous and 47 multiparous (F1) Friesian x Bunaji cows were studied. The milk composition was analyzed weekly from 4 to 300 ...

Fat type in phytosterol products influence their cholesterol-lowering potential: A systematic review and meta-analysis of RCTs.

Science.gov (United States)

Ferguson, Jessica J A; Stojanovski, Elizabeth; MacDonald-Wicks, Lesley; Garg, Manohar L

2016-10-01

The most common form of phytosterol (PS) fortified foods are fat spreads and dairy products. The predominant fats used are soybean/sunflower (SS) or rapeseed/canola (RC) oils and animal fat (D) in dairy products. This review aimed to investigate whether the carrier fat is a determinant of the hypocholesterolaemic effects of PS fortified foods. Databases were searched using relevant keywords and published RCTs from 1990 investigating the effects of dietary PS intervention (≥1.5g per day) on total cholesterol and LDL-C were included. After methodological quality assessment and data extraction, a total of 32 RCTs (RC, n=15; SS, n=9; D, n=8) were included. As expected, all fat groups significantly reduced TC and LDL-C (p<0.01). When compared across different carrier fats, RC as the main carrier fat, reduced LDL-C significantly more than the SS spreads (p=0.01). Therefore, a combination of monounsaturated fatty acid rich spread with adequate amounts of omega-3 fatty acids (as evident in RC spreads) may be the superior carrier fat for the delivery of PS for optimal blood cholesterol-lowering. The findings of this research provide useful evidence for optimising the hypocholesterolaemic effects of PS and support further investigation into the possible mechanisms behind these findings. Copyright © 2016 Elsevier B.V. All rights reserved.

Consumption of dairy foods in relation to impaired glucose metabolism and type 2 diabetes mellitus: the Maastricht Study.

Science.gov (United States)

Eussen, Simone J P M; van Dongen, Martien C J M; Wijckmans, Nicole; den Biggelaar, Louise; Oude Elferink, Stefanie J W H; Singh-Povel, Cécile M; Schram, Miranda T; Sep, Simone J S; van der Kallen, Carla J; Koster, Annemarie; Schaper, Nicolaas; Henry, Ronald M A; Stehouwer, Coen D A; Dagnelie, Pieter C

2016-04-01

Observational studies suggest an inverse association between total dairy product intake and diabetes risk. However, there is a lack of information on the relationship of specific dairy products with impaired glucose metabolism (IGM) and type 2 diabetes mellitus (T2DM). Individuals aged 40-75 years were recruited for the Maastricht Study. All the participants filled out a 253-food item FFQ, covering fifty specific dairy items that captured differences between full-fat, semi-skimmed and skimmed products, as well as fermented and non-fermented products. Glucose metabolism status was assessed by an oral glucose tolerance test, and participants were informed on their glucose metabolism status after returning the FFQ. Data of 2391 individuals were available to estimate OR (95 % CI) for IGM (n 470) and newly diagnosed (ND) T2DM (n 125), with adjustment for age, sex, BMI, physical activity, smoking status, education, energy intake and intakes of vegetables, fruits, meat and fish. For IGM, fully adjusted analyses revealed inverse associations, with OR comparing the highest with the lowest tertile of intake of 0·73 (95 % CI 0·55, 0·96) for skimmed products and 0·74 (95 % CI 0·54, 0·99) for fermented products. These dairy products were not associated with ND T2DM. In contrast, full-fat products were positively associated with ND T2DM (OR 2·01; 95 % CI 1·16, 3·47), whereas total dairy product intake was inversely associated with ND T2DM (OR 0·50; 95 % CI 0·26, 0·93). In conclusion, individuals with a high consumption of skimmed and fermented products had lower odds of having IGM, and individuals with a high consumption of total dairy products had lower odds of having ND T2DM. High intake of full-fat products was not related to IGM but was positively related to ND T2DM.

Fall-grown oat to extend the fall grazing season for replacement dairy heifers.

Science.gov (United States)

Coblentz, W K; Brink, G E; Hoffman, P C; Esser, N M; Bertram, M G

2014-03-01

Our objective was to assess the pasture productivity and forage characteristics of 2 fall-grown oat (Avena sativa L.) cultivars, specifically for extending the grazing season and reducing reliance on harvested forages by replacement dairy heifers. A total of 160 gravid Holstein heifers (80 heifers/yr) were stratified by weight, and assigned to 1 of 10 identical research pens (8 heifers/pen). Initial body weights were 480 ± 43.5 kg in 2011 and 509 ± 39.4 kg in 2012. During both years of the trial, four 1.0-ha pasture replicates were seeded in August with Ogle oat (Schumitsch Seed Inc., Antigo, WI), and 4 separate, but similarly configured, pasture replicates were seeded with Forage Plus oat (Kratz Farms, Slinger, WI). Heifer groups were maintained as units, assigned to specific pastures, and then allowed to graze fall-oat pastures for 6h daily before returning to the barn, where they were offered a forage-based basal total mixed ration. Two heifer groups were retained in confinement (without grazing) as controls and offered the identical total mixed ration as pasture groups. During 2011, available forage mass increased with strong linear and quadratic effects for both cultivars, peaking at almost 9 Mg/ha on October 31. In contrast, forage mass was not affected by evaluation date in 2012, remaining ≤ 2,639 kg/ha across all dates because of droughty climatic conditions. During 2012, Ogle exhibited greater forage mass than Forage Plus across all sampling dates (2,678 vs. 1,856 kg/ha), largely because of its more rapid maturation rate and greater canopy height. Estimates of energy density for oat forage ranged from 59.6 to 69.1% during 2011, and ranged narrowly from 68.4 to 70.4% during 2012. For 2011, responses for both cultivars had strong quadratic character, in which the most energy-dense forages occurred in mid November, largely due to accumulation of water-soluble carbohydrates that reached maximum concentrations of 18.2 and 15.1% for Forage Plus and Ogle

Interaction of unsaturated fat or coconut oil with monensin in lactating dairy cows fed 12 times daily. I. Protozoal abundance, nutrient digestibility, and microbial protein flow to the omasum.

Science.gov (United States)

Reveneau, C; Karnati, S K R; Oelker, E R; Firkins, J L

2012-04-01

. Using large amounts of supplemental fat, especially CNO, to decrease abundance of protozoa requires further research to characterize benefits versus risks, especially when combined with Rumensin. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Feeding barley grain steeped in lactic acid modulates rumen fermentation patterns and increases milk fat content in dairy cows.

Science.gov (United States)

Iqbal, S; Zebeli, Q; Mazzolari, A; Bertoni, G; Dunn, S M; Yang, W Z; Ametaj, B N

2009-12-01

The objectives of the present in vivo and in situ trials were to evaluate whether feeding barley grain steeped in lactic acid (LA) would affect rumen fermentation patterns, in situ dry matter (DM) degradation kinetics, and milk production and composition in lactating dairy cows. The in vivo trial involved 8 rumen-fistulated Holstein cows fed once daily a total mixed ration containing rolled barley grain (27% in DM) steeped for 48 h in an equal quantity of tap water (CTR) or in 0.5% LA (TRT) in a 2 x 2 crossover design. The in situ trials consisted of incubation of untreated rolled barley grain in cows fed CTR or TRT diets and of incubation of 3 different substrates including CTR or barley grain steeped in 0.5% or 1.0% LA (TRT1 and TRT2, respectively) up to 72 h in the rumen. Results of the in vivo trial indicated that cows fed the TRT diet had greater rumen pH during most intensive fermentation phases at 10 and 12 h post-feeding. The latter effect was associated with a shorter duration in which rumen pH was below 5.8 for cows fed the TRT diet (2.4 h) compared with CTR diet (3.9 h). Furthermore, cows fed the TRT diet had lower concentrations of volatile fatty acids at 2 and 4 h post-feeding. In addition, concentrations of preprandial volatile fatty acids were lower in the rumen fluid of cows fed the TRT diet. Results also showed that molar proportion of acetate was lower, whereas propionate tended to increase by feeding cows the TRT diet. Cows fed the TRT diet demonstrated greater rumen in situ lag time of substrate DM degradation and a tendency to lower the fractional degradation rate. Other in situ results indicated a quadratic effect of LA on the effective rumen degradability of substrates whereby the latter variable was decreased from CTR to TRT1 but increased for TRT2 substrate. Although the diet did not affect actual milk yield, fat-corrected milk, percentages of milk protein, and lactose and concentration of milk urea nitrogen, cows fed the TRT diet increased

Variations in the milk yield and milk composition of dairy cows during lactation.

Science.gov (United States)

Bedö, S; Nikodémusz, E; Percsich, K; Bárdos, L

1995-01-01

Variations in the milk yield and milk composition of a dairy cow colony (n = 23) were analyzed during 11 months of lactation. Milk yield followed a characteristic decreasing pattern in negative correlations with solid components (milk protein, lactose, total solids, milk fat). Titrable acidity (degree SH) was significantly (p < 0.1) higher in the milk of fresh-milking cows and it correlated negatively with lactose and positively with milk protein, milk fat and total solids. The concentrations of Zn, Fe and Cu tended to decrease, while Mn showed insignificant variation during lactation. Milk vitamin A showed a significant positive whilst milk vitamin E had a negative correlation with milk fat.

Interactions between barley grain processing and source of supplemental dietary fat on nitrogen metabolism and urea-nitrogen recycling in dairy cows.

Science.gov (United States)

Gozho, G N; Hobin, M R; Mutsvangwa, T

2008-01-01

The objective of this study was to determine the effects of methods of barley grain processing and source of supplemental fat on urea-N transfer to the gastrointestinal tract (GIT) and the utilization of this recycled urea-N in lactating dairy cows. Four ruminally cannulated Holstein cows (656.3 +/- 27.7 kg of BW; 79.8 +/- 12.3 d in milk) were used in a 4 x 4 Latin square design with 28-d periods and a 2 x 2 factorial arrangement of dietary treatments. Experimental diets contained dry-rolled barley or pelleted barley in combination with whole canola or whole flaxseed as supplemental fat sources. Nitrogen balance was measured from d 15 to 19, with concurrent measurements of urea-N kinetics using continuous intrajugular infusions of [15N 15N]-urea. Dry matter intake and N intake were higher in cows fed dry-rolled barley compared with those fed pelleted barley. Nitrogen retention was not affected by diet, but fecal N excretion was higher in cows fed dry-rolled barley than in those fed pelleted barley. Actual and energy-corrected milk yield were not affected by diet. Milk fat content and milk fat yield were higher in cows fed dry-rolled barley compared with those fed pelleted barley. Source of supplemental fat did not affect urea-N kinetics. Urea-N production was higher (442.2 vs. 334.3 g of N/d), and urea-N entering the GIT tended to be higher (272.9 vs. 202.0 g of N/d), in cows fed dry-rolled barley compared with those fed pelleted barley. The amount of urea-N entry into the GIT that was returned to the ornithine cycle was higher (204.1 vs. 159.5 g of N/d) in cows fed dry-rolled barley than in pelleted barley-fed cows. The amount of urea-N recycled to the GIT and used for anabolic purposes, and the amounts lost in the urine or feces were not affected by dietary treatment. Microbial nonammonia N supply, estimated using total urinary excretion of purine derivatives, was not affected by diet. These results show that even though barley grain processing altered urea

Study on the relationship between milk urea nitrogen (MUN) and fertility in dairy cattle houses in Tabriz

OpenAIRE

S Mosaferi; S Ettehad; H Kooshavar

2011-01-01

The aim of this study was to assess the relationship between milk urea nitrogen (MUN) level and reproductive performance in high yielding dairy cattle houses in Tabriz, Iran. Among 213 selected dairy cattle, 76 heads (35.7%) have MUN 16 mg/dl (mean = 17.46 mg/dl). Our results indicated that MUN level in 81 heads of dairy cattle (total 124 heads) with mastitis, dystocia, laminitis, uterine infections or placenta replacement was...

Physiochemical properties, microstructure, and probiotic survivability of nonfat goats' milk yogurt using heat-treated whey protein concentrate as fat replacer.

Science.gov (United States)

Zhang, Tiehua; McCarthy, James; Wang, Guorong; Liu, Yanyan; Guo, Mingruo

2015-04-01

There is a market demand for nonfat fermented goats' milk products. A nonfat goats' milk yogurt containing probiotics (Lactobacillus acidophilus, and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing untreated whey protein concentrate (WPC) and pectin, and the one with only pectin were also prepared. Skim cows' milk yogurt with pectin was also made as a control. The yogurts were analyzed for chemical composition, water holding capacity (syneresis), microstructure, changes in pH and viscosity, mold, yeast and coliform counts, and probiotic survivability during storage at 4 °C for 10 wk. The results showed that the nonfat goats' milk yogurt made with 1.2% HWPC (WPC solution heated at 85 °C for 30 min at pH 8.5) and 0.35% pectin had significantly higher viscosity (P yogurts and lower syneresis than the goats' yogurt with only pectin (P yogurt samples did not change much throughout storage. Bifidobacterium spp. remained stable and was above 10(6) CFU g(-1) during the 10-wk storage. However, the population of Lactobacillus acidophilus dropped to below 10(6) CFU g(-1) after 2 wk of storage. Microstructure analysis of the nonfat goats' milk yogurt by scanning electron microscopy revealed that HWPC interacted with casein micelles to form a relatively compact network in the yogurt gel. The results indicated that HWPC could be used as a fat replacer for improving the consistency of nonfat goats' milk yogurt and other similar products. © 2015 Institute of Food Technologists®

Food choices, health and environment: Effects of cutting Europe's meat and dairy intake

NARCIS (Netherlands)

Westhoek, H.; Lesschen, J.P.; Rood, T.; Wagner, S.; Marco, de A.; Murphy, D.; Leip, A.; Grinsven, van H.; Sutton, M.A.; Oenema, O.

2014-01-01

Western diets are characterised by a high intake of meat, dairy products and eggs, causing an intake of saturated fat and red meat in quantities that exceed dietary recommendations. The associated livestock production requires large areas of land and lead to high nitrogen and greenhouse gas emission

Murciano-Granadina Goat Performance and Methane Emission after Replacing Barley Grain with Fibrous By-Products.

Science.gov (United States)

Ibáñez, Carla; Criscioni, Patricia; Arriaga, Haritz; Merino, Pilar; Espinós, Francisco Juan; Fernández, Carlos

2016-01-01

The aim of this experiment was to study the effects of substituting dietary barley grain with orange pulp or soybean hulls on energy, nitrogen and carbon balance, methane emission and milk performance in dairy goats. Twelve Murciano-Granadina dairy goats in midlactation were selected and divided into three groups based on similar body weight (42.1 ± 1.2 kg) and milk yield (2.16 ± 0.060 kg/goat/day). The experiment was conducted in an incomplete crossover design where one group of four goats was fed a mixed ration of barley grain (BRL), another group of four goats replaced barley grain with orange pulp (OP) and the last group of four goats with soybean hulls (SH). After adaptation to diets, the goats were allocated to individual metabolism cages and intake, faeces, urine and milk were recorded and analysed. Then, gas exchange measurements were recorded by a mobile open-circuit indirect calorimetry system using a head box. Dry matter intake was similar for all three groups (2.03 kg/d, on average). No influence of the diet was observed for energy balance and the efficiency of use of metabolizable energy for milk production was 0.61. The OP and SH diets showed greater (P goats than BRL suggest a negative impact of these diets on rumen bacterial metabolism; probably linked to the lower nitrogen supply of diet OP to synthesize microbial protein and greater content of fat in diet SH. Replacement of cereal grain with fibrous by-products did not increased enteric methane emissions (54.7 L/goat per day, on average). Therefore, lactating goats could utilize dry orange pulp and soybean hulls diets with no detrimental effect on milk performance.

Method to assess the carbon footprint at product level in the dairy industry

DEFF Research Database (Denmark)

Flysjö, Anna Maria; Thrane, Mikkel; Hermansen, John Erik

2014-01-01

associated with raw milk are allocated based on a weighted fat and protein content (1:1.4). Data from the dairy company Arla Foods give 1.1, 8.1, 6.5, 7.4 and 1.2 kg carbon dioxide equivalents per kg of fresh dairy product, butter and butter blend, cheese, milk powder and whey based product, and other......A model to calculate the farm-to-customer carbon footprint (CF) for different dairy product groups is presented. As the largest share of the CF of dairy products occurs at farm level, it is decisive how the emissions from raw milk production are allocated between different products. Impacts......, respectively. One critical aspect is how the by-product ‘whey’ is dealt with. No emissions are allocated to the milk solid whey, which is why products containing whey have an apparent low impact. Underlying methodological assumptions are open to debate and further research is needed concerning the CF impact...

Differential fat harvesting

Directory of Open Access Journals (Sweden)

Sebastian Torres Farr

2014-12-01

Full Text Available Aim: Volume replacement with fillers is regularly performed with the use of diverse volumetric materials to correct different structures around the face, depending on the volume enhancement required and the thickness of the soft tissue envelope. Differential fat harvesting and posterior grafting is performed to place the correct fat parcel size for each target area, expanding the potential applications of fat. Methods: Sixty patients consecutively recruited on a first come basis undergone a facial fat grafting procedure, in private practice setting between March 2012 and October 2013. Fat grafting quantity and quality was predicted for each case. Differential harvesting was performed, with 2 fat parcels size. Processing was performed through washing. Fat infiltration was carried out through small cannulas or needles depending on the treated area. Outcomes were analysed both by the physicians and the patients at 7 days, 1 month, 3 months and 6 months through a perceived satisfaction questionnaire. Parameters considered were downtime or discomfort, skin benefits, volume restoration, reabsorption rate estimated and overall improvement. Results: Full facial differential fat grafting procedure lasted an average of 1.5-2.5 h. Average downtime was 3-4 days. Follow-up was performed to a minimum of 6 months. Both patient and physician overall satisfaction rates were mostly excellent. Adverse events like lumps or irregularities were not encountered. Conclusion: Differential fat harvesting and posterior grafting is a valid alternative, to expand the repertoire of fat use, allow a more homogeneous effect, reduce the potential complications, speed up the process, improve graft survival, and to enhance overall aesthetic outcome.

Fat intake and energy-balance effects.

Science.gov (United States)

Westerterp-Plantenga, M S

2004-12-30

This paper focuses on the effects of dietary fats or fatty acids on key targets of metabolic intermediates for body-weight control, i.e. satiety, thermogenesis, fat oxidation and body composition. With respect to sensory satiety, it appeared, e.g. that linoleic acid tasters showed a different mechanism for meal termination than non-tasters did. They stopped eating linoleic acid containing food based upon satiety, whereas the non-tasters stopped eating based upon the change in pleasantness of taste. Moreover, in the normal range of body mass index, an inverse relationship was shown between % 'tasters' and BMI. In a high fat diet vs. a low fat high protein high carbohydrate diet, metabolic satiety appeared to be continuously lower and correlated positively to diet-induced energy expenditure. However, with respect to the intermeal interval, satiety appeared to be more sustained following a high fat vs. a high CHO preload, resulting in a lower meal frequency. Covert fat replacement during breakfast by sucrose polyester was successful in combination with dietary restraint, yet overt fat replacement in snacks was successful in the dietary-unrestrained subjects, i.e. those who habitually ate snacks. With respect to fat oxidation, from a respiration-chamber experiment on the effects of diacylglycerol compared (DG) to triacylglycerol (TG) intake, it was concluded that consumption of DG increased fat oxidation and beta-hydroxy-butyrate levels, but did not affect energy metabolism or triacylglycerol level. Parameters of appetite were all lowered by DG compared to TG. With respect to body composition, the effects of 13 weeks CLA supplementation in overweight subjects during weight regain were assessed. Although CLA did not affect %body-weight regain, the regain of fat-free mass was increased by CLA, independently of %body-weight regain and physical activity, and as a consequence resting metabolic rate was increased. At the same time, appetite was reduced and satiety and

Serum paraoxonase-1 as biomarker for improved diagnosis of fatty liver in dairy cows.

Science.gov (United States)

Farid, Ayman Samir; Honkawa, Kazuyuki; Fath, Eman Mohamed; Nonaka, Nariaki; Horii, Yoichiro

2013-04-11

Fatty liver is a major metabolic disorder in dairy cows and is believed to result in major economic losses in dairy farming due to decreased health status, reproductive performance and fertility. Currently, the definitive means for diagnosing fatty liver is determining the fat content of hepatic tissue by liver biopsy, which is an invasive and costly procedure, making it poorly suited to dairy farms. Therefore, the key aim of this study was to investigate the measurement of serum paraoxonase-1 (PON1), an enzyme exclusively synthesized by the liver, as a sensitive noninvasive biomarker for diagnosis of fatty liver in dairy cows. A comparative cohort study using serum specimens from Holstein-Friesian dairy cows (46 healthy and 46 fatty liver cases) was conducted. Serum PON1 (paraoxonase, lactonase and arylesterase) activity and other biochemical and hematological parameters were measured. We found that serum PON1 activity was lower (Pratio (+LR), negative likelihood ratio (-LR), diagnostic odd ratio (DOR) and overall diagnostic accuracy in diagnosing fatty liver. The present results indicate that addition of serum PON1 activity measurement to the biochemical profile could improve the diagnosis of fatty liver in dairy cows, which would have a considerable clinical impact and lead to greater profitability in the dairy industry.

Relationships between the daily intake of unsaturated plant lipids and the contents of major milk fatty acids in dairy goats

Energy Technology Data Exchange (ETDEWEB)

Martínez Marín, A.L.; Núñez Sánchez, N.; Garzón Sigler, A. I.; Peña Blanco, F.; Fuente, M.A. de la

2015-07-01

A meta-regression of the effects of the amount of plant lipids consumed by dairy goats on the contents of some milk fat fatty acids (FA) was carried out. Fourteen peer-reviewed published papers reporting 17 experiments were used in the study. Those experiments compared control diets without added fat with diets that included plant lipids rich in unsaturated FA, summing up to 64 treatments. The results showed that increasing daily intake of plant lipids linearly reduced the contents of all medium chain saturated FA in milk fat. Moreover, it was observed that the longer the chain of the milk saturated FA, the greater the negative effect of the plant lipid intake on their contents. On the other hand, the contents of stearic acid and the sum of oleic, linoleic and α-linolenic acids in milk fat linearly increased as daily plant lipid intake rose. The results obtained corroborate previous reports on the effects of feeding dairy goats with increasing amounts of unsaturated plant lipids on milk FA profile. (Author)

Fatty Acid Digestibility in Lactating Cows Fed Increasing Amounts of Protected Vegetable Oil, Fish Oil or Saturated Fat

DEFF Research Database (Denmark)

Børsting, Christian Friis; Weisbjerg, Martin Riis; Hvelplund, Torben

1992-01-01

Fatty acid digestion was studied in three dairy cows cannulated in the rumen, duodenum and ileum. Cows were fed encapsulated fat sources (vegetable oil, saturated fat and fish oil). A preperiod diet was fed with no added fat. In a graeco-latin design nine diets comprising three levels of each...... of the three fat sources were fed. The preperiod diet contained 230 g fatty acids (FA), whereas the three other fats were fed at about 550, 850 and 1150 g FA/day. The feed-ileùm true digestibility of total FA was 95, 47 and 86% for vegetable, saturated and fish fat, respectively. The true digestibility of FA...

In vitro bioaccessibility of individual carotenoids from persimmon (Diospyros kaki, cv. Rojo Brillante) used as an ingredient in a model dairy food.

Science.gov (United States)

García-Cayuela, Tomás; Nuño-Escobar, Beatriz; Welti-Chanes, Jorge; Cano, M Pilar

2017-12-11

Addition of persimmon fruit, which is highly rich in carotenoids, to dairy products represents an alternative to obtain functional foods. However, carotenoid bioaccessibility is strongly influenced by fat content and food composition. That is why in vitro bioaccessibility of individual carotenoids was evaluated in persimmon-based dairy products formulated with whole (3.6% fat) or skimmed milk (0.25% fat) and different freeze-dried persimmon tissues. Unambiguous identification of seven xanthophylls (neoxanthin, violaxanthin, antheraxanthin, lutein, zeaxanthin, lutein epoxide and β-cryptoxanthin) and three hydrocarbon carotenes (α-carotene, β-carotene and lycopene) was achieved using high-performance liquid chromatography with a reverse-phase C-30 column. Total carotenoid content declined up 71% through the digestion process. In vitro bioaccessibility of carotenoids was significantly higher in dairy products formulated with whole milk than those with skimmed milk, representing a difference of more than 21% (in the formulation using persimmon whole fruit as ingredient). Furthermore, addition of whole milk to any type of persimmon tissue significantly improved the bioaccessibility of total provitamin A carotenoids, reaching the highest values (38%) with whole fruit and whole milk. The higher fat content in whole milk exerted a significant influence on carotenoid bioaccessibility, especially when using freeze-dried persimmon whole fruit. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Monensin controlled-release intraruminal capsule for control of bloat in pastured dairy cows.

Science.gov (United States)

Lowe, L B; Ball, G J; Carruthers, V R; Dobos, R C; Lynch, G A; Moate, P J; Poole, P R; Valentine, S C

1991-01-01

Monensin, a polyether ionophore antibiotic, is potentially an important agent for bloat relief in dairy cows grazing temperate legume-based pasture. A series of studies was undertaken to determine the effect of monensin, when delivered continuously in the rumen of lactating dairy cows by means of controlled-release capsules (monensin CRC). Such devices release approximately 300 mg/head/day for 100 d. A short-term pilot study made at Ruakura, New Zealand, tested monensin CRC in cows selected for high susceptibility to bloat and grazing lucerne (Medicago sativa) or red clover (Trifolium pratense). Treatment significantly reduced the incidence of bloat, while milk yield and protein yield were increased. There was no effect on fat yield. Following the pilot study, 6 large-scale field experiments involving a total of 368 lactating dairy cows, were made in Australia and New Zealand to confirm the effectiveness of monensin CRC for bloat control and to measure the effect of such treatment on milk production and composition. A severe bloat problem occurred in 2 experiments, mild bloat occurred in 2 others, while no visual signs of bloat were observed in the remaining 2 experiments. Bloat was significantly (P less than 0.05) reduced by monensin CRC treatment when data was pooled over the 4 experiments in which bloat occurred. Daily milk yield was increased in all experiments from a mean of 17.7 in untreated groups to 18.8 kg/head/day (P less than 0.05) in monensin CRC-treated cows. Protein percentage was not affected by treatment, while there was a decrease from 4.29 to 4.10% fat, although total fat yield was not affected.(ABSTRACT TRUNCATED AT 250 WORDS)

Vitaminen in rantsoenen voor biologisch melkvee = Fat soluble vitamins in rations for organic dairy cows en goat

NARCIS (Netherlands)

Smolders, G.; Eekeren, van N.J.M.; Neijenhuis, F.

2005-01-01

On five organic dairy cow farms during the period spring 2004/2005 feedstuffs and blood samples were taken 3 times to analyse beta carotene, vitamin D and vitamin E (tocopherols). On 3 organic dairy goat farms feeds and blood samples were taken only in spring 2005. Within types of feeds there are

Addition of chia seed mucilage for reduction of fat content in bread and cakes.

Science.gov (United States)

Fernandes, Sibele Santos; Salas-Mellado, Myriam de Las Mercedes

2017-07-15

In this study, breads and chocolate cakes were prepared with different levels of chia mucilage dried at 50°C or lyophilized as fat, resulting in healthier products. Results indicated that breads and chocolate cakes made with chia mucilage can replace up to 50% of fat without affecting the technological and physical characteristics. The replacement of 75% of fat, for both types of mucilage, had a significant reduction in fat content of 56.6% in breads and 51.6% in cakes, producing a slight decrease in the technological characteristics of the products. Sensorial parameters showed good acceptability, with greater purchase intent for both products when added with chia mucilage dried at 50°C. Therefore, chia mucilage proved to be a new alternative for replacing fat in food products, preserving the quality attributes and making them healthier foods. Copyright © 2017 Elsevier Ltd. All rights reserved.

Short communication. Effect of forage source (grazing vs. silage) on conjugated linoleic acid content in milk fat of Holstein-Friesian dairy cows from Galicia (NW Spain)

Energy Technology Data Exchange (ETDEWEB)

Roca-Fernandez, A. I.; Gonzalez-Rodriguez, A.; Vazquez-Yanez, O. P.; Fernandez-Casado, J. A.

2012-11-01

The aim of this study was to investigate the effect of different feeding proportions of forage ?grazing vs. silage? on milk fatty acids (FA) profile and conjugated linoleic acid (CLA) content of autumn calving Holstein-Friesian cows (n = 61) at CIAM (Galicia, NW Spain). Three treatments (S, 100% silage; G/S, 50% grazing + 50% silage; G, 100% grazing) were set and milk FA profile of dairy cows was determined by gas chromatography-mass spectrometry. The G group showed a decrease in short (p < 0.05) and medium chain FA (p < 0.001), with an increase in long chain FA (p < 0.001) in comparison to the G/S and S groups, which showed the lowest levels (p < 0.001) of mono- and polyunsaturated FA. The CLA content in milk fat increased (p < 0.001) linearly in relation to the increased proportion of fresh grass in the diet of dairy cows from 0.49 and 0.82 to 1.14 g/100 g FA for the treatments S, G/S and G, respectively. During spring and summer, the levels of CLA were three times higher (p < 0.001, +0.76 g/100 g FA) in milk from dairy cows at the G group than in cows at the S group and twice higher (p < 0.001, +0.40 g/100 g FA) than in cows at the G/S group. High proportion of grass in the diet of cows increased CLA content, with the highest levels of unsaturated FA and the lowest levels of saturated FA, increasing the added value of milk on grazing systems using available farm resources. (Author) 20 refs.

An analysis of sodium, total fat and saturated fat contents of packaged food products advertised in Bronx-based supermarket circulars.

Science.gov (United States)

Samuel, L; Basch, C H; Ethan, D; Hammond, R; Chiazzese, K

2014-08-01

Americans' consumption of sodium, fat, and saturated fat exceed federally recommended limits for these nutrients and has been identified as a preventable leading cause of hypertension and cardiovascular disease. More than 40% of the Bronx population comprises African-Americans, who have increased risk and earlier onset of hypertension and are also genetically predisposed to salt-sensitive hypertension. This study analyzed nutrition information for packaged foods advertised in Bronx-based supermarket circulars. Federally recommended limits for sodium, saturated fat and total fat contents were used to identify foods that were high in these nutrients. The proportion of these products with respect to the total number of packaged foods was calculated. More than a third (35%) and almost a quarter (24%) of the 898 advertised packaged foods were high in saturated fat and sodium respectively. Such foods predominantly included processed meat and fish products, fast foods, meals, entrees and side dishes. Dairy and egg products were the greatest contributors of high saturated fat. Pork and beef products, fast foods, meals, entrees and side dishes had the highest median values for sodium, total fat and saturated fat content. The high proportion of packaged foods that are high in sodium and/or saturated fat promoted through supermarket circulars highlights the need for nutrition education among consumers as well as collaborative public health measures by the food industry, community and government agencies to reduce the amounts of sodium and saturated fat in these products and limit the promotion of foods that are high in these nutrients.

Nutrition and Health Disparities: The Role of Dairy in Improving Minority Health Outcomes

Directory of Open Access Journals (Sweden)

Constance Brown-Riggs

2015-12-01

Full Text Available Consuming a balanced diet, such as the food groups represented on MyPlate, is key to improving health disparities. Despite the best of intentions, however, the dietary guidelines can be culturally challenging, particularly when it comes to dairy consumption. Many African and Hispanic Americans avoid milk and dairy products—key contributors of three shortfall nutrients (calcium, potassium and vitamin D—because many people in these populations believe they are lactose intolerant. However, avoiding dairy can have significant health effects. An emerging body of evidence suggests that yogurt and other dairy products may help support reduced risk of heart disease, hypertension, obesity, and type 2 diabetes—conditions that disproportionately impact people of color. For this reason, the National Medical Association and the National Hispanic Medical Association issued a joint consensus statement recommending African Americans consume three to four servings of low-fat dairy every day. Cultured dairy products could play an important role in addressing these recommendations. Because of the presence of lactase-producing cultures, yogurt is often a more easily digestible alternative to milk, and thus more palatable to people who experience symptoms of lactose intolerance. This was a key factor cited in the final rule to include yogurt in the Special Supplemental Nutrition Program for Women, Infants, and Children.

Assessment of the dietary transfer of pesticides to dairy milk and its ...

African Journals Online (AJOL)

The transfer of organophosphate and pyrethroid pesticides in dairy cattle's milk when fed on agroindustrial by-product diet was assessed in this study. The transfer and accumulation of such pesticide in cattle fat tissue and milk was also assessed and the adverse effect on cattle's and human health was also studied. For that ...

Energy audit at Russian dairies. Energy guidance

Energy Technology Data Exchange (ETDEWEB)

Draborg, S [Dansk Energi Analyse A/S, Vanloese (Denmark); Sheina, L S; Kolesnikov, A I [RDIEE, Moscow (Russian Federation)

1999-12-31

The project encompassed following activities: Elaboration of a description of the Russian dairy sector including a mapping of the entire sector in respect of production capacity, actual production, products, production technologies and energy consumption; Energy audits at twelve selected dairies with different typical productions; Elaboration of an `Energy Audit Guidance` which describes how to perform energy audits in dairies and where to expect energy saving possibilities. The energy savings possibilities are often due to the same kind of problems, e.g. low production, inefficient equipment or manually control of the process equipment. The main problems that Russian dairies faces can be divided into the following categories: Old and inefficient technological equipment which is operated at low capacity with very low energy efficiency; Lack of knowledge about new energy efficient technologies; Financial problems which causes low interest and few possibilities for using funds for investment in energy efficient equipment; Energy savings do not lead to personal gains for the persons in the dairy management or other employees which causes low interest in energy savings. At some dairies it seemd to be a problem for the management to adapt to the new and very different conditions for enterprises in Russian today, where sales, production, production capacity and raw milk available are interconnected. With respect to energy matters it was often a wish to replace existing oversized equipment with new equipment of the same size no matter that it is unlikely that the production will increase considerable in the future. The project has discovered that there is a need for demonstrating energy saving measures by implementation because it was in many ways hard for the dairy management`s to believe that, the energy consumption could be reduced dramatically without affecting the production or the processes. Furthermore, the project has discovered a need for transferring to the

Energy audit at Russian dairies. Energy guidance

Energy Technology Data Exchange (ETDEWEB)

Draborg, S. [Dansk Energi Analyse A/S, Vanloese (Denmark); Sheina, L.S.; Kolesnikov, A.I. [RDIEE, Moscow (Russian Federation)

1998-12-31

The project encompassed following activities: Elaboration of a description of the Russian dairy sector including a mapping of the entire sector in respect of production capacity, actual production, products, production technologies and energy consumption; Energy audits at twelve selected dairies with different typical productions; Elaboration of an `Energy Audit Guidance` which describes how to perform energy audits in dairies and where to expect energy saving possibilities. The energy savings possibilities are often due to the same kind of problems, e.g. low production, inefficient equipment or manually control of the process equipment. The main problems that Russian dairies faces can be divided into the following categories: Old and inefficient technological equipment which is operated at low capacity with very low energy efficiency; Lack of knowledge about new energy efficient technologies; Financial problems which causes low interest and few possibilities for using funds for investment in energy efficient equipment; Energy savings do not lead to personal gains for the persons in the dairy management or other employees which causes low interest in energy savings. At some dairies it seemd to be a problem for the management to adapt to the new and very different conditions for enterprises in Russian today, where sales, production, production capacity and raw milk available are interconnected. With respect to energy matters it was often a wish to replace existing oversized equipment with new equipment of the same size no matter that it is unlikely that the production will increase considerable in the future. The project has discovered that there is a need for demonstrating energy saving measures by implementation because it was in many ways hard for the dairy management`s to believe that, the energy consumption could be reduced dramatically without affecting the production or the processes. Furthermore, the project has discovered a need for transferring to the

Genetic variation of milk fatty acid composition between and within dairy cattle breeds

NARCIS (Netherlands)

Maurice - Van Eijndhoven, M.H.T.

2014-01-01

Abstract

Maurice – Van Eijndhoven, M.H.T. (2014). Genetic variation of milk fatty acid composition between and within dairy cattle breeds. PhD thesis, Wageningen University, the Netherlands

Fat is one of the main components in bovine milk and comprises a large

Dairy Wise, A Whole-Farm Dairy Model

NARCIS (Netherlands)

Schils, R.L.M.; Haan, de M.H.A.; Hemmer, J.G.A.; Pol, van den A.; Boer, de J.A.; Evers, A.G.; Holshof, G.; Middelkoop, van J.C.; Zom, R.L.G.

2007-01-01

A whole-farm dairy model was developed and evaluated. The DairyWise model is an empirical model that simulated technical, environmental, and financial processes on a dairy farm. The central component is the FeedSupply model that balanced the herd requirements, as generated by the DairyHerd model,

A proteomic-based characterization of liver metabolism in dairy cows and young pigs

DEFF Research Database (Denmark)

Sejersen, Henrik

This thesis deals with studies on liver metabolism in cows and pigs. Proteome analysis was used to quantify a large number of proteins involved in metabolic pathways. In cows, the objective was to characterize differences in the liver proteome between early lactation dairy cows with low or high...... liver fat content and suggest potential blood-based biomarkers for early detection of fatty liver to substantiate prevention strategies. Our results show that several proteins in liver metabolic pathways are affected by liver fat content and that blood aspartate aminotransferase, ß...

ASSOCIATION OF DAIRY CONSUMPTION AND 24-HOUR BLOOD PRESSURE IN OLDER ADULTS WITH HYPERTENSION.

Science.gov (United States)

Lana, Alberto; Banegas, Jose R; Guallar-Castillón, Pilar; Rodríguez-Artalejo, Fernando; Lopez-Garcia, Esther

2018-05-25

The aim was to examine the association between habitual consumption of dairy products and 24-h ambulatory blood pressure monitoring among older adults with hypertension. We conducted an analysis of 715 community-living hypertensive adults aged ≥60. Habitual dairy consumption was assessed with a validated diet history. Blood pressure was recorded by 24-hour ambulatory blood pressure monitoring; controlled blood pressure was defined as 24-hour blood pressure blood pressure 1.40 mm Hg higher (95% confidence interval: 0.01, 2.81) than consumers of blood pressure 1.74 mm Hg lower (95% confidence interval: -3.26, -0.23) than consumers of blood pressure was 1.83 (1.05-3.08) for those consuming ≥7 servings/wk of low-fat milk/yogurt, when comparing with consumers of blood pressure. Regular consumption of low-fat milk/yogurt was associated with lower 24-h diastolic blood pressure and with better blood pressure control among older adults with hypertension. Copyright © 2018. Published by Elsevier Inc.

Optimizing model. 1. Insemination, replacement, seasonal production and cash flow.

NARCIS (Netherlands)

Delorenzo, M.A.; Spreen, T.H.; Bryan, G.R.; Beede, D.K.; Arendonk, van J.A.M.

1992-01-01

Dynamic programming to solve the Markov decision process problem of optimal insemination and replacement decisions was adapted to address large dairy herd management decision problems in the US. Expected net present values of cow states (151,200) were used to determine the optimal policy. States

Evaluation of the National Research Council (2001) dairy model and derivation of new prediction equations. 1. Digestibility of fiber, fat, protein, and nonfiber carbohydrate.

Science.gov (United States)

White, R R; Roman-Garcia, Y; Firkins, J L; VandeHaar, M J; Armentano, L E; Weiss, W P; McGill, T; Garnett, R; Hanigan, M D

2017-05-01

Evaluation of ration balancing systems such as the National Research Council (NRC) Nutrient Requirements series is important for improving predictions of animal nutrient requirements and advancing feeding strategies. This work used a literature data set (n = 550) to evaluate predictions of total-tract digested neutral detergent fiber (NDF), fatty acid (FA), crude protein (CP), and nonfiber carbohydrate (NFC) estimated by the NRC (2001) dairy model. Mean biases suggested that the NRC (2001) lactating cow model overestimated true FA and CP digestibility by 26 and 7%, respectively, and under-predicted NDF digestibility by 16%. All NRC (2001) estimates had notable mean and slope biases and large root mean squared prediction error (RMSPE), and concordance (CCC) ranged from poor to good. Predicting NDF digestibility with independent equations for legumes, corn silage, other forages, and nonforage feeds improved CCC (0.85 vs. 0.76) compared with the re-derived NRC (2001) equation form (NRC equation with parameter estimates re-derived against this data set). Separate FA digestion coefficients were derived for different fat supplements (animal fats, oils, and other fat types) and for the basal diet. This equation returned improved (from 0.76 to 0.94) CCC compared with the re-derived NRC (2001) equation form. Unique CP digestibility equations were derived for forages, animal protein feeds, plant protein feeds, and other feeds, which improved CCC compared with the re-derived NRC (2001) equation form (0.74 to 0.85). New NFC digestibility coefficients were derived for grain-specific starch digestibilities, with residual organic matter assumed to be 98% digestible. A Monte Carlo cross-validation was performed to evaluate repeatability of model fit. In this procedure, data were randomly subsetted 500 times into derivation (60%) and evaluation (40%) data sets, and equations were derived using the derivation data and then evaluated against the independent evaluation data. Models

Novel approach for the use of dairy industry wastes for bacterial growth media production.

Science.gov (United States)

Kasmi, Mariam; Elleuch, Lobna; Dahmeni, Ameni; Hamdi, Moktar; Trabelsi, Ismail; Snoussi, Mejdi

2018-04-15

This work proposes a novel approach for the reuse and the recovery of dairy wastes valuable components. Thermal coagulation was performed for dairy effluents and the main responsible fraction for the organic matter content (protein and fat) was separated. Dairy curds were prepared for the formulation of bacterial growth media. Protein, sugar, fat and fatty acids contents have been assessed. Samples treated at 100 °C exhibited marked improvement in terms of protein (25-50%) recovery compared to those treated at 80 °C. Fatty acid analysis revealed the presence of unsaturated fatty acids (mainly oleic acid) that are essential to promote Lactobacillus growth. Previously isolated and identified bacterial strains from dairy wastes (Lactobacillus paracasei, Lactobacillus plantarum, Lactococcus lactis and Lactobacillus brevis) were investigated for their ability to grow on the formulated media. All the tested lactic acid bacteria exhibited greater bacterial growth on the formulated media supplemented with glucose only or with both glucose and yeast extract compared to the control media. By reference to the commercial growth medium, the productivity ratio of the supplemented bactofugate (B) and decreaming (D) formulated media exceeded 0.6 for L. paracasei culture. Whereas, the productivity ratio of the supplemented B medium was greater than 1 compared to the control medium for all the tested strains. As for the supplemented D medium, its productivity ratio was greater than 1 compared to the control medium for both L. paracasei and L. plantarum strains. Copyright © 2018 Elsevier Ltd. All rights reserved.

Associations of Dairy Intake with Arterial Stiffness in Brazilian Adults: The Brazilian Longitudinal Study of Adult Health (ELSA-Brasil).

Science.gov (United States)

Ribeiro, Amanda Gomes; Mill, José Geraldo; Cade, Nágela Valadão; Velasquez-Melendez, Gustavo; Matos, Sheila Maria Alvim; Molina, Maria Del Carmen Bisi

2018-05-31

Recent studies have suggested the possible effect of dairy product intake on cardiovascular risk markers, including arterial stiffness. Our aim was to investigate whether dairy food intake is associated with arterial stiffness, which we assessed by carotid-femoral pulse wave velocity (cfPWV) and pulse pressure (PP) in a cross-sectional analysis of baseline data (2008⁻2010; n = 12,892) of the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil). Dairy consumption was evaluated with a validated food-frequency questionnaire (FFQ) by computing servings per day for total and subgroups of dairy products. Dairy consumption was described in four categories (≤1 serving/day to >4 servings/day). Covariance analysis (ANCOVA) was used to compare cfPWV across increasing intake of dairy food, adjusting for confounding factors, including non-dairy food groups. The intake of total dairy was inversely associated with cfPWV and PP (-0.13 m/s and -1.3 mmHg, from the lowest and to the highest category of dairy intake). Low-fat dairy, fermented dairy and cheese showed an inverse relationship with cfPWV and PP. These findings suggest a beneficial effect of dairy consumption to reduce arterial stiffness. However, further evidence from longitudinal studies or long-term intervention is needed to support reduction of cfPWV and PP mediating the beneficial effects of dairy products on cardiovascular health.

Associations of Dairy Intake with Arterial Stiffness in Brazilian Adults: The Brazilian Longitudinal Study of Adult Health (ELSA-Brasil

Directory of Open Access Journals (Sweden)

Amanda Gomes Ribeiro

2018-05-01

Full Text Available Recent studies have suggested the possible effect of dairy product intake on cardiovascular risk markers, including arterial stiffness. Our aim was to investigate whether dairy food intake is associated with arterial stiffness, which we assessed by carotid-femoral pulse wave velocity (cfPWV and pulse pressure (PP in a cross-sectional analysis of baseline data (2008–2010; n = 12,892 of the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil. Dairy consumption was evaluated with a validated food-frequency questionnaire (FFQ by computing servings per day for total and subgroups of dairy products. Dairy consumption was described in four categories (≤1 serving/day to >4 servings/day. Covariance analysis (ANCOVA was used to compare cfPWV across increasing intake of dairy food, adjusting for confounding factors, including non-dairy food groups. The intake of total dairy was inversely associated with cfPWV and PP (−0.13 m/s and −1.3 mmHg, from the lowest and to the highest category of dairy intake. Low-fat dairy, fermented dairy and cheese showed an inverse relationship with cfPWV and PP. These findings suggest a beneficial effect of dairy consumption to reduce arterial stiffness. However, further evidence from longitudinal studies or long-term intervention is needed to support reduction of cfPWV and PP mediating the beneficial effects of dairy products on cardiovascular health.

Factors Affecting SSR in Holstein Dairy Cows

Directory of Open Access Journals (Sweden)

Alireza Heravi Mosavi

2016-08-01

Full Text Available Introduction Secondary sex ratio (SSR is the proportion of males to females at birth. It has been shown in many different mammalian species, many factors are associated with SSR. Changes in secondary sex ratio in dairy cows is considered economically important and the ability to change it could affect the revenues and profitability of a dairy farm. Thus, sperm or embryo sexing techniques in recent years has attracted more attention. Most breed of dairy cattle are more likely to have female calf is born to use them as replacement heifers and in order to maintain their productive herd number. On the contrary, when the goal is the production of meat, bull calves due to higher growth rates and production efficiency, are more convenient and more economically efficient. The aim of present study was to investigate some key factors affecting SSR in Iranian Holstein cows. According to Fisher, the sex ratio in the population under the control of natural selection is not always the same. There is overwhelming evidence to support the theory that shows Fisher Primary and secondary sex ratio sex ratio can deviate from this balance and natural selection caused a change in this ratio can be in certain circumstances. For example, the secondary sex ratio of 52:48 has been reported in dairy cows. Studies on mammalian species suggest that several factors, including latitude of the location, the dominant regional climate model, time and frequency of mating to ovulation, diet, age of parents, physical score, breed and produced eggs from ovarian left or right can have a significant effect on the secondary sex ratio. Weather conditions may modify the internal environment and the effect on physiological mechanisms or through the impact on the frequency and type of foods available to parents, the secondary sex ratio is impressive. The impact on the quantity and quality of parent's access to food sources in many species of mammals, the sex ratio has been fixed. Previous

Effect of substituting soybean meal and canola cake with grain-based dried distillers grains with solubles as a protein source on feed intake, milk production, and milk quality in dairy cows

DEFF Research Database (Denmark)

Gaillard, Charlotte; Sørensen, Martin Tang; Vestergaard, Mogens

2017-01-01

corn) appear to be relevant sources of feed and protein for dairy cows. To date, most of the studies investigating DDGS have been performed with corn-based DDGS. The objectives of this study were to determine the effects of the proportion of gDDGS in the diet on feed intake, milk production, and milk...... of soybean meal, canola cake, and beet pulp. Dry matter intake and energy-corrected milk yield were not affected by the proportion of gDDGS in the diet. Daily milk yield decreased with the H diet compared with the L and M diets. The percentage of fat in milk was higher when cows were fed the H diet compared...... by the proportion of gDDGS in the diet or when milk was stored for 7 d. Linoleic acid and conjugated linoleic acid cis-9,trans-11 in milk increased with increasing proportion of gDDGS. To conclude, gDDGS can replace soybean meal and canola cake as a protein source in the diet of dairy cows. Up to 13.5% of the diet...

Partial replacement of corn by forage cactus in the diets of lactating goats

Directory of Open Access Journals (Sweden)

Julianne Santiago Silva Goveia

2016-04-01

Full Text Available The objective of this trial was to evaluate the effect of the partial replacement of corn by forage cactus (Nopalea cochenillifera Salm Dyck in the diets of lactating goats on the nutrient intake, milk production and composition and ingestive behavior. Five crossbreed Saanen x Pardo Alpina goats with body weights of 47 ± 3.3 kg were used in the study. The design was 5x5 Latin square design, in which the treatments were as follows: 20, 25, 30, 35 and 40% of girl cactus included in the diet as a partial replacement of corn, with 0, 18, 36, 54 and 72% of the added the cactus comprising of gliricidia (Gliricidia sepium (Jacq Walp as roughage in all treatments. Treatment did not affect (P > 0.05 the dry matter intake, crude protein, neutral detergent fiber, acid detergent fiber and total digestible nutrients with the increasing levels of cactus in the diet, presenting means of 1.64, 0.26, 0.82, 0.54 and 1.17 kg day-1, respectively. In the same way, no influence was observed on the daily milk production and levels of fat, protein, lactose and total solids of milk, which averaged 1.18 kg day-1; 3.74, 3.34, 5.06 and 13.56%, respectively. The inclusion of cactus also had no influence (P > 0.05 on the ingestion behavior. The treatment with 35% cactus showed a lower impairment of food intake (31%. The partial replacement of the corn by the girl cactus in the diets of dairy goats can be accomplished because it does not alter the intake, milk yield and composition and feeding behavior. The replacement of up to 54% corn by the cactus is recommended to reduce producer costs for food.

Quantification of liver fat using magnetic resonance spectroscopy

DEFF Research Database (Denmark)

Thomsen, C; Becker, Povl Ulrik; Winkler, K

1994-01-01

significant correlation was found between the fat concentration measured in the liver biopsies, and the concentration calculated from the spectroscopic experiments (r = 0.9, p methods based on differences...... in relaxation times, and can be used to estimate the fat concentration over the full range of fat content in contrast to the spectroscopic imaging methods. Localized spectroscopy may replace liver biopsy in the diagnosis of diffuse fatty infiltrations, and can be used for follow-up, due to its noninvasive...

Randomised controlled trial of effect of whole soy replacement diet on features of metabolic syndrome in postmenopausal women: study protocol.

Science.gov (United States)

Liu, Zhao-Min; Ho, Suzanne; Hao, Yuan-Tao; Chen, Yu-Ming; Woo, Jean; Wong, Samuel Yeung-Shan; He, Qiqiang; Xie, Yao Jie; Tse, Lap Ah; Chen, Bailing; Su, Xue-Fen; Lao, Xiang-Qian; Wong, Carmen; Chan, Ruth; Ling, Wen-Hua

2016-09-27

Metabolic syndrome (MetS) is a public health problem in postmenopausal women. Whole soy foods are rich in unsaturated fats, high quality plant protein and various bioactive phytochemicals that may have a beneficial role in the management of MetS. The aim of the study is to examine the effect of whole soy replacement diet on the features of MetS among postmenopausal women. This will be a 12-month, randomised, single-blind, parallel controlled trial among 208 postmenopausal women at risk of MetS or with early MetS. After 4 weeks' run-in, subjects will be randomly allocated to one of two intervention groups, whole soy replacement group or control group, each for 12 months. Subjects in the whole soy group will be required to include four servings of whole soy foods (containing 25 g soy protein) into their daily diet iso-calorically, replacing red or processed meat and high fat dairy products. Subjects in the control group will remain on a usual diet. The outcome measures will include metabolic parameters as well as a 10-year risk for ischaemic cardiovascular disease. We hypothesise that the whole soy substitution diet will notably improve features of MetS in postmenopausal women at risk of MetS or with early MetS. The study will have both theoretical and practical significance. If proven effective, the application of the whole soy replacement diet model will be a safe, practical and economical strategy for MetS prevention and treatment. Ethics approval has been obtained from the Ethics Committee of the Chinese University of Hong Kong. The results will be disseminated via conference presentations and papers in academic peer reviewed journals. Data files will be deposited in an accessible repository. NCT02610322. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/

[Effect of fats on cardiovascular disease prevention in Denmark].

Science.gov (United States)

Astrup, Arne; Larsen, Mogens Lytken; Stender, Steen; Dyerberg, Jørn

2014-05-05

In Denmark death from cardiovascular disease (CVD) has decreased, mainly due to a 72% reduction since 1990 in death from ischaemic heart disease from reduced smoking, elimination of industrial trans fatty acids in the diet, and more effective medical treatment. Replacement of saturated fat by carbohydrate and/or n-6 polyunsaturated fat may increase CVD, but it is reduced by substitution with n-3 fats, monounsaturated fat, or low glycaemic index carbohydrates. Despite a high saturated fat content dark chocolate and cheese may reduce CVD and diabetes risk and eggs may be neutral, and less restrictive dietary recommendations are indicated.

Effects of forage type and extruded linseed supplementation on methane production and milk fatty acid composition of lactating dairy cows.

Science.gov (United States)

Livingstone, K M; Humphries, D J; Kirton, P; Kliem, K E; Givens, D I; Reynolds, C K

2015-06-01

Replacing dietary grass silage (GS) with maize silage (MS) and dietary fat supplements may reduce milk concentration of specific saturated fatty acids (SFA) and can reduce methane production by dairy cows. The present study investigated the effect of feeding an extruded linseed supplement on milk fatty acid (FA) composition and methane production of lactating dairy cows, and whether basal forage type, in diets formulated for similar neutral detergent fiber and starch, altered the response to the extruded linseed supplement. Four mid-lactation Holstein-Friesian cows were fed diets as total mixed rations, containing either high proportions of MS or GS, both with or without extruded linseed supplement, in a 4×4 Latin square design experiment with 28-d periods. Diets contained 500 g of forage/kg of dry matter (DM) containing MS and GS in proportions (DM basis) of either 75:25 or 25:75 for high MS or high GS diets, respectively. Extruded linseed supplement (275 g/kg ether extract, DM basis) was included in treatment diets at 50 g/kg of DM. Milk yields, DM intake, milk composition, and methane production were measured at the end of each experimental period when cows were housed in respiration chambers. Whereas DM intake was higher for the MS-based diet, forage type and extruded linseed had no significant effect on milk yield, milk fat, protein, or lactose concentration, methane production, or methane per kilogram of DM intake or milk yield. Total milk fat SFA concentrations were lower with MS compared with GS-based diets (65.4 vs. 68.4 g/100 g of FA, respectively) and with extruded linseed compared with no extruded linseed (65.2 vs. 68.6 g/100 g of FA, respectively), and these effects were additive. Concentrations of total trans FA were higher with MS compared with GS-based diets (7.0 vs. 5.4 g/100 g of FA, respectively) and when extruded linseed was fed (6.8 vs. 5. 6g/100 g of FA, respectively). Total n-3 FA were higher when extruded linseed was fed compared with no

A dietary pattern characterized by high consumption of whole-grain cereals and low-fat dairy products and low consumption of refined cereals is positively associated with plasma adiponectin levels in healthy women.

Science.gov (United States)

Yannakoulia, Mary; Yiannakouris, Nikos; Melistas, Labros; Kontogianni, Meropi D; Malagaris, Ioannis; Mantzoros, Christos S

2008-06-01

In light of the potential beneficial effects of adiponectin on insulin resistance, metabolic syndrome, and cardiovascular risk, it is becoming increasingly important to identify all modifiable factors, including dietary patterns, that may affect circulating adiponectin concentrations. The aim of the present study was to explore potential associations between dietary patterns and plasma adiponectin levels using principal component analysis (PCA) in a sample of apparently healthy adult Mediterranean women. Two hundred twenty women were enrolled in this study. Anthropometric and body composition measurements were performed in all subjects. Blood samples were taken, and adiponectin concentrations were measured. Food intake was evaluated by 3-day food diaries, and PCA was used for the identification of the participants' dietary patterns. The PCA identified 10 dietary components explaining 82% of the total variance in food intake. Bivariate correlation between circulating adiponectin levels and dietary components revealed a positive significant association only with the first component that was characterized by high intake of whole-grain cereals and low-fat dairy products as well as low intake of refined cereals (P = .04). This association remained unchanged after controlling for potential confounders (standardized beta coefficient = 0.18, P = .03). A dietary pattern characteristic of consumption of alcoholic beverages was found to be marginally related to adiponectin levels in the multivariate model (standardized beta coefficient = 0.14, P = .10). Our data indicate that a dietary pattern characterized by a high consumption of whole-grain cereals and low-fat dairy products is modestly positively associated with adiponectin concentrations.

Virtual milk for modelling and simulation of dairy processes.

Science.gov (United States)

Munir, M T; Zhang, Y; Yu, W; Wilson, D I; Young, B R

2016-05-01

The modeling of dairy processing using a generic process simulator suffers from shortcomings, given that many simulators do not contain milk components in their component libraries. Recently, pseudo-milk components for a commercial process simulator were proposed for simulation and the current work extends this pseudo-milk concept by studying the effect of both total milk solids and temperature on key physical properties such as thermal conductivity, density, viscosity, and heat capacity. This paper also uses expanded fluid and power law models to predict milk viscosity over the temperature range from 4 to 75°C and develops a succinct regressed model for heat capacity as a function of temperature and fat composition. The pseudo-milk was validated by comparing the simulated and actual values of the physical properties of milk. The milk thermal conductivity, density, viscosity, and heat capacity showed differences of less than 2, 4, 3, and 1.5%, respectively, between the simulated results and actual values. This work extends the capabilities of the previously proposed pseudo-milk and of a process simulator to model dairy processes, processing different types of milk (e.g., whole milk, skim milk, and concentrated milk) with different intrinsic compositions, and to predict correct material and energy balances for dairy processes. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Replacement of alfalfa hay (Medicago sativa) with maralfalfahay (Pennisetum sp.) in diets of lactating dairy goats

DEFF Research Database (Denmark)

Criscioni, P.; Marti, J.V.; Pérez-Baena, I.

2016-01-01

tThe objective of this experiment was to study the effects of substituting alfalfa (Medicagosativa) with maralfalfa (Pennisetum sp.) on energy, nitrogen and carbon balance, methaneemission, and milk performance in dairy goats. Ten Murciano-Granadina dairy goats in latelactation (45.7 ± 2.96 kg...... of body weight [BW]) were selected in a 2-treatment and crossoverdesign experiment where each goat received both treatments in 2 periods. One group offive goats was fed a mixed ration with alfalfa as forage (A diet) and the other diet replacedalfalfa with maralfalfa (M diet) in a forage concentrate ratio...

Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products.

Science.gov (United States)

Mäkinen, Outi Elina; Wanhalinna, Viivi; Zannini, Emanuele; Arendt, Elke Karin

2016-01-01

A growing number of consumers opt for plant-based milk substitutes for medical reasons or as a lifestyle choice. Medical reasons include lactose intolerance, with a worldwide prevalence of 75%, and cow's milk allergy. Also, in countries where mammal milk is scarce and expensive, plant milk substitutes serve as a more affordable option. However, many of these products have sensory characteristics objectionable to the mainstream western palate. Technologically, plant milk substitutes are suspensions of dissolved and disintegrated plant material in water, resembling cow's milk in appearance. They are manufactured by extracting the plant material in water, separating the liquid, and formulating the final product. Homogenization and thermal treatments are necessary to improve the suspension and microbial stabilities of commercial products that can be consumed as such or be further processed into fermented dairy-type products. The nutritional properties depend on the plant source, processing, and fortification. As some products have extremely low protein and calcium contents, consumer awareness is important when plant milk substitutes are used to replace cow's milk in the diet, e.g. in the case of dairy intolerances. If formulated into palatable and nutritionally adequate products, plant-based substitutes can offer a sustainable alternative to dairy products.

Effects of emulsion droplet sizes on the crystallisation of milk fat.

Science.gov (United States)

Truong, Tuyen; Bansal, Nidhi; Sharma, Ranjan; Palmer, Martin; Bhandari, Bhesh

2014-02-15

The crystallisation properties of milk fat emulsions containing dairy-based ingredients as functions of emulsion droplet size, cooling rate, and emulsifier type were investigated using a differential scanning calorimeter (DSC). Anhydrous milk fat and its fractions (stearin and olein) were emulsified with whey protein concentrate, sodium caseinate, and Tween80 by homogenisation to produce emulsions in various size ranges (0.13-3.10 μm). Particle size, cooling rate, and types of emulsifier all had an influence on the crystallisation properties of fat in the emulsions. In general, the crystallisation temperature of emulsified fats decreased with decreasing average droplet size and was of an exponent function of size, indicating that the influence of particle size on crystallisation temperature is more pronounced in the sub-micron range. This particle size effect was also verified by electron microscopy. Copyright © 2013 Elsevier Ltd. All rights reserved.

Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties.

Science.gov (United States)

Aziznia, S; Khosrowshahi, A; Madadlou, A; Rahimi, J

2008-07-01

The effect of whey protein concentrate (WPC) and gum tragacanth (GT) as fat replacers on the chemical, physical, and microstructural properties of nonfat yogurt was investigated. The WPC (7.5, 15, and 20 g/L) and GT (0.25, 0.5, 0.75, and 1 g/L) were incorporated into the skim milk slowly at 40 to 45 degrees C with agitation. The yogurt mixes were pasteurized at 90 degrees C for 10 min, inoculated with 0.1% starter culture, and incubated at 42 degrees C to pH 4.6, then refrigerated overnight at 5 degrees C. A control nonfat yogurt and control full fat yogurt were prepared as described, but without addition of WPC and GT. Increasing amount of WPC led to the increase in total solids, total protein, acidity, and ash content, whereas GT did not affect chemical parameters. Increasing WPC caused a more compact structure consisting of robust casein particles and large aggregates. Firmness was increased and susceptibility to syneresis was decreased as WPC increased. No significant difference was observed for firmness and syneresis of yogurt fortified with GT up to 0.5 g/L compared with control nonfat yogurt. Increasing the amount of gum above 0.5 g/L produced softer gels with a greater tendency for syneresis than the ones prepared without it. Addition of GT led to the coarser and more open structure compared with control yogurt.

First dairying in green Saharan Africa in the fifth millennium BC.

Science.gov (United States)

Dunne, Julie; Evershed, Richard P; Salque, Mélanie; Cramp, Lucy; Bruni, Silvia; Ryan, Kathleen; Biagetti, Stefano; di Lernia, Savino

2012-06-20

In the prehistoric green Sahara of Holocene North Africa-in contrast to the Neolithic of Europe and Eurasia-a reliance on cattle, sheep and goats emerged as a stable and widespread way of life, long before the first evidence for domesticated plants or settled village farming communities. The remarkable rock art found widely across the region depicts cattle herding among early Saharan pastoral groups, and includes rare scenes of milking; however, these images can rarely be reliably dated. Although the faunal evidence provides further confirmation of the importance of cattle and other domesticates, the scarcity of cattle bones makes it impossible to ascertain herd structures via kill-off patterns, thereby precluding interpretations of whether dairying was practiced. Because pottery production begins early in northern Africa the potential exists to investigate diet and subsistence practices using molecular and isotopic analyses of absorbed food residues. This approach has been successful in determining the chronology of dairying beginning in the 'Fertile Crescent' of the Near East and its spread across Europe. Here we report the first unequivocal chemical evidence, based on the δ(13)C and Δ(13)C values of the major alkanoic acids of milk fat, for the adoption of dairying practices by prehistoric Saharan African people in the fifth millennium bc. Interpretations are supported by a new database of modern ruminant animal fats collected from Africa. These findings confirm the importance of 'lifetime products', such as milk, in early Saharan pastoralism, and provide an evolutionary context for the emergence of lactase persistence in Africa.

THE EFFECT OF SUPPLEMENTAL LIGHT ON MILK PRODUCTION IN HOLSTEIN DAIRY COWS

Directory of Open Access Journals (Sweden)

C. GAVAN

2009-10-01

Full Text Available 20 multiparous cows were utilized to investigate effect of supplemental light on milk production. Cows were randomly assigned to one of two treatments (n=10: a 10- 13 hours of light and 14-11 hours of darkness/d natural light -NL group; b 17 hours of light (natural light + supplemental light -SL group. Supplemental lighting of 350 lx at eye level was provided by fluorescent lamps, controlled by an automatic timer. Multiparous cows in SL group produced more fat corected milk (FMC than multiparous cows in NL group. The efficiency of production in dairy cows can be enhanced by the photoperiod manipulation and thus provide another management tool for dairy producers to enhance productivity.

Properties of frozen dairy desserts processed by microfluidization of their mixes.

Science.gov (United States)

Olson, D W; White, C H; Watson, C E

2003-04-01

Sensory properties and rate of meltdown of nonfat (0% fat) and low-fat (2% fat) vanilla ice creams processed either by conventional valve homogenization or microfluidization of their mixes were compared with each other and to ice cream (10% fat) processed by conventional valve homogenization. Mixes for frozen dairy desserts containing 0, 2, and 10% fat were manufactured. Some of the nonfat and low-fat ice cream mixes were processed by microfluidization at 50, 100, 150, and 200 MPa, and the remaining nonfat and low-fat ice cream mixes and all of the ice cream mix were processed by conventional valve homogenization at 13.8 MPa, first stage, and 3.4 MPa, second stage. The finished frozen and hardened products were evaluated at d 1 and 45 for meltdown rate and for flavor and body and texture by preference testing. Nonfat and low-fat ice creams that usually had a slower meltdown were produced when processing their mixes by microfluidization instead of by conventional valve homogenization. Sensory scores for the ice cream were significantly higher than sensory scores for the nonfat and low-fat ice creams, but the sensory scores for the conventional valve homogenized controls for the nonfat ice cream and low-fat ice cream were not significantly different from the sensory scores for the nonfat ice cream and low-fat ice cream processed by microfluidization of the mixes, respectively. Microfluidization produced nonfat and low-fat ice creams that usually had a slower meltdown without affecting sensory properties.

Effects of the Danish saturated fat tax on the demand for meat and dairy products.

Science.gov (United States)

Jensen, Jørgen Dejgaard; Smed, Sinne; Aarup, Lars; Nielsen, Erhard

2016-12-01

Taxation of unhealthy food is considered a regulation tool to improve diets. In 2011 Denmark introduced a tax on saturated fat in food products, the first country in the world to do so. The objective of the present paper is to investigate the effects of the tax on consumers' intake of saturated fat within three different types of food product group: minced beef, regular cream and sour cream. We use an augmented version of the Linearized Almost Ideal Demand System (LAIDS) functional form for econometric analysis, allowing for tax-induced structural breaks. Data originate from one of the largest retail chains in Denmark (Coop Danmark) and cover January 2010 to October 2012, with monthly records of sales volume, sales revenue and information about specific campaigns from 1293 stores. The Danish fat tax had an insignificant or small negative effect on the price for low- and medium-fat varieties, and led to a 13-16 % price increase for high-fat varieties of minced beef and cream products. The tax induced substitution effects, budget effects and preference change effects on consumption, yielding a total decrease of 4-6 % in the intake of saturated fat from minced beef and regular cream, and a negligible effect on the intake from sour cream. The Danish introduction of a tax on saturated fat in food in October 2011 had statistically significant effects on the sales of fat in minced beef and cream products, but the tax seems to have reduced the beyond-recommendation saturated fat intake to only a limited extent.

Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk.

Science.gov (United States)

Ye, Aiqian; Cui, Jian; Dalgleish, Douglas; Singh, Harjinder

2017-01-01

The effects of homogenization and heat treatment on the formation and the breakdown of clots during gastric digestion of whole milk were investigated using a human gastric simulator. Homogenization and heat treatment led to formation of coagula with fragmented and crumbled structures compared with the coagulum formed from raw whole milk, but a larger fraction of the protein and more fat globules were incorporated into the coagula induced by action of the milk-clotting enzyme pepsin. The fat globules in the whole milk appeared to be embedded in the clots as they formed. After formation of the clot, the greater numbers of pores in the structures of the clots formed with homogenized milk and heated whole milk led to greater rates of protein hydrolysis by pepsin, which resulted in faster release of fat globules from the clots into the digesta. Coalescence of fat globules occurred both in the digesta and within the protein clots no matter whether they were in homogenized or heated milk samples. The formation of clots with different structures and hence the changes in the rates of protein hydrolysis and the release of milk fat into the digesta in the stomach provide important information for understanding the gastric emptying of milk and the potential to use this knowledge to manipulate the bioavailability of fat and other fat-soluble nutrients in dairy products. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Genetic Architecture of Milk, Fat, Protein, Mastitis and Fertility Studied using NGS Data in Holstein Cattle

DEFF Research Database (Denmark)

Sahana, Goutam; Janss, Luc; Guldbrandtsen, Bernt

The use of genomic information in genetic evaluation has revolutionized dairy cattle breeding. It remains a major challenge to understand the genetic basis of variation for quantitative traits. Here, we study the genetic architecture for milk, fat, protein, mastitis and fertility indices in dairy...... cattle using NGS variants. The analysis was done using a linear mixed model (LMM) and a Bayesian mixture model (BMM). The top 10 QTL identified by LMM analyses explained 22.61, 23.86, 10.88, 18.58 and 14.83% of the total genetic variance for these traits respectively. Trait-specific sets of 4,964 SNPs...... from NGS variants (most ‘associated’ SNP for each 0.5 Mbp bin) explained 81.0, 81.6, 85.0, 60.4 and 70.9% of total genetic variance for milk, fat, protein, mastitis and fertility indices when analyzed simultaneously by BMM...

Dairy Intake Enhances Body Weight and Composition Changes during Energy Restriction in 18–50-Year-Old Adults—A Meta-Analysis of Randomized Controlled Trials

Directory of Open Access Journals (Sweden)

Welma Stonehouse

2016-07-01

Full Text Available Background/Aims: A meta-analysis of randomized controlled trials (RCTs was performed to investigate the effects of dairy food or supplements during energy restriction on body weight and composition in 18–50-year-old. Methods: RCTs ≥ 4 weeks comparing the effect of dairy consumption (whole food or supplements with control diets lower in dairy during energy restriction on body weight, fat and lean mass were identified by searching MEDLINE, EMBASE, Pubmed, Cochrane Central and World Health Organization International Clinical Trials Registry Platform (WHO ICTRP until March 2016. Reports were identified and critically appraised in duplicate. Data were pooled using random-effects meta-analysis. Chi2- and I2-statistics indicated heterogeneity. Dose effect was assessed using meta-regression analysis. GRADE guidelines were used to rate the quality (QR of the evidence considering risk of bias, inconsistency, indirectness, imprecision, publication bias and effect estimates. Results: 27 RCTs were reviewed. Participants consumed between 2 and 4 standard servings/day of dairy food or 20–84 g/day of whey protein compared to low dairy control diets, over a median of 16 weeks. A greater reduction in body weight (−1.16 kg [−1.66, −0.66 kg], p < 0.001, I2 = 11%, QR = high, n = 644 and body fat mass (−1.49 kg [−2.06, −0.92 kg], p < 0.001, I2 = 21%, n = 521, QR = high were found in studies largely including women (90% women. These effects were absent in studies that imposed resistance training (QR = low-moderate. Dairy intake resulted in smaller loss of lean mass (all trials pooled: 0.36 kg [0.01, 0.71 kg], p = 0.04, I2 = 64%, n = 651, QR = moderate. No between study dose-response effects were seen. Conclusions: Increased dairy intake as part of energy restricted diets resulted in greater loss in bodyweight and fat mass while attenuating lean mass loss in 18–50-year-old adults. Further research in males is needed to investigate sex effects.

Major advances in applied dairy cattle nutrition.

Science.gov (United States)

Eastridge, M L

2006-04-01

Milk yield per cow continues to increase with a slower rate of increase in dry matter intake; thus, efficiency of ruminal fermentation and digestibility of the dietary components are key factors in improving the efficiency of feed use. Over the past 25 yr, at least 2,567 articles relating to ruminant or dairy nutrition have been published in the Journal of Dairy Science. These studies have provided important advancements in improving feed efficiency and animal health by improving quality of feeds, increasing feedstuff and overall diet digestibility, better defining interactions among feedstuffs in diets, identifying alternative feed ingredients, better defining nutrient requirements, and improving efficiency of ruminal fermentation. The publications are vital in continuing to make advancements in providing adequate nutrition to dairy cattle and for facilitating exchange of knowledge among scientists. Forages have been studied more extensively than any other type of feed. Cereal grains continue to be the primary contributors of starch to diets, and thus are very important in meeting the energy needs of dairy cattle. Processing of cereal grains has improved their use. Feeding by-products contributes valuable nutrients to diets and allows feedstuffs to be used that would otherwise be handled as wastes in landfills. Many of these by-products provide a considerable amount of protein, nonforage fiber, fat, and minerals (sometimes a detriment as in the case of P) to diets. The primary feeding system today is the total mixed ration, with still considerable use of the pasture system. Major improvements have occurred in the use of protein, carbohydrates, and fats in diets. Although advancements have been made in feeding practices to minimize the risk of metabolic diseases, the periparturient period continues to present some of the greatest challenges in animal health. Computers are a must today for diet formulation and evaluation, but fewer software programs are developed by

Possibilities of implementing nonthermal processing methods in the dairy industry

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Irena Jeličić

2010-06-01

Full Text Available In the past two decades a lot of research in the field of food science has focused on new, non-thermal processing methods. This article describes the most intensively investigated new processing methodsfor implementation in the dairy industry, like microfiltration, high hydrostatic pressure, ultrasound and pulsed electric fields. For each method an overview is given for the principle of microbial inactivation, the obtained results regarding reduction of microorganisms as well as the positive and undesirable effects on milk composition and characteristics. Most promising methods for further implementation in the dairy industry appeared to be combination of moderate temperatures with high hydrostatic pressure, respectively, pulsed electric fields and microfiltration, since those treatments did not result in any undesirable changes in sensory properties of milk. Additionally, milk treatment with these methodsresulted in a better milk fat homogenization, faster rennet coagulation, shorter duration of milk fermentations, etc. Very good results regarding microbial inactivation were obtained by treating milkwith combination of moderate temperatures and high intensity ultrasound which is also called a process of thermosonification. However, thermosonification treatments often result in undesirablechanges in milk sensory properties, which is most probably due to ultrasonic induced milk fat oxidation. This article also shortly describes the use of natural compounds with antimicrobial effects such as bacteriocins, lactoperoxidase system and lysozime. However their implementation is limited for reasons like high costs, interaction with other food ingredients, poor solubility, narrow activity spectrum, spontaneous loss of bacteriocinogenicity, etc. In addition, principles of antimicrobial effect of microwaves and ultraviolet irradiation are described. However their implementation in the dairy industry failed mostly due to technical and commercial reasons.

Dairy sheep production research at the University of Wisconsin-Madison, USA - a review.

Science.gov (United States)

Thomas, David L; Berger, Yves M; McKusick, Brett C; Mikolayunas, Claire M

2014-01-01

Commercial milking of sheep is a new agricultural industry in the United States starting approximately 30 yr ago. The industry is still small, but it is growing. The majority of the sheep milk is used in the production of specialty cheeses. The United States is the major importer of sheep milk cheeses with 50 to 60% of annual world exports coming to the United States during the past 20 yr. Therefore, there is considerable growth potential for the industry in the United States. The only dairy sheep research flock in North America is located at the Spooner Agricultural Research Station of the University of Wisconsin-Madison. The research program started in 1993 and has been multifaceted; dealing with several areas important to commercial dairy sheep farmers. The East Friesian and Lacaune dairy breeds were compared and introduced to the industry through the research program. Both dairy breeds produced significantly more milk than traditional meat-wool breeds found in the U.S., but the two breeds differed in their production traits. East Friesian-cross ewes produced more lambs and slightly more milk than Lacaune-cross ewes whereas Lacaune-cross ewes produced milk with a higher percentage of fat and protein than East Friesian-cross ewes. Lactation physiology studies have shown that ewes with active corpora lutea have increased milk yields, oxytocin release during milking is required to obtain normal fat percentages in the milk, large udder cisterns of dairy ewes can allow for increased milking intervals, and short daylengths during late pregnancy results in increased milk yield. In the nutrition area, legume-grass pastures and forages with a higher percentage of legume will result in increased milk production. Grazing ewes respond to additional supplementation with increased milk yield, but it is important to match the supplement to the quality of the grazing. Ewes on high quality legume-grass pastures that are high in rumen degradable protein respond with increased

Effects of different corn silage: Alfalfa silage ratios and full fat ...

African Journals Online (AJOL)

Full fat extruded soybeans addition increased the ether extract in diets and content of conjugated linoleic acids in milk, but it had no effect on fat, protein and lactose content in milk. Milk fat and lactose were not affected by replacing corn silage with alfalfa silage in diets. Increasing alfalfa silage content in the diets increased ...

Alfalfa silage ratios and full fat extruded soybeans on milk

African Journals Online (AJOL)

USER

2010-08-16

Aug 16, 2010 ... Treatments were arranged in a 2 × 3 factorial with 0 or 5% full fat extruded soybeans meal (dry matter basis) and ... Milk fat and lactose were not affected by replacing corn .... The oven temperature was initially 180°C for 45.

Effect of biotin on milk performance of dairy cattle: a meta-analysis.

Science.gov (United States)

Chen, B; Wang, C; Wang, Y M; Liu, J X

2011-07-01

A meta-analysis of the effect of biotin on production outcomes of dairy cattle was conducted following a literature review. A total of 11 studies from 9 papers, with information on the milk production and composition data from a total number of 238 cows were extracted and analyzed using meta-analysis software in Stata. Estimated size of effect of biotin was calculated for dry matter intake (DMI), milk production, and composition. Heterogeneity was not significant for all of the parameters (the highest I(2)=12%). Therefore, fixed effects models were used for analysis. With the addition of biotin to lactating dairy cattle, DMI and milk production increased by 0.87 and 1.66 kg/d. No significant effect on percentage of milk fat and milk protein was observed. Additionally, Begg's test indicated no evidence of substantial publication bias for all variables. The influence analysis shows that the removal of any study did not change the direction or significance of the point estimates. It can be concluded that the use of biotin supplements increases DMI and milk yield in lactating dairy cows. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Vegetable fats and oils as functional ingredients in meat products

Directory of Open Access Journals (Sweden)

Alfonso Totosaus

2011-12-01

Full Text Available Sausages are a widely consumed food in México, and due to their low fat content (ca. 10% they can be employed to enrich diet by including functional or nutraceutic ingredients as vegetable fats and oils. The replace or incorporation of vegetable fats or oils in cooked sausages is a way to improve their nutritional profile to offer functional meat products.

Autologous fat grafting for cosmetic enhancement of the perioral region.

Science.gov (United States)

Glasgold, Mark; Lam, Samuel M; Glasgold, Robert

2007-11-01

The role of volume loss in the progression of facial aging is widely accepted as an important cause. The aging appearance of the perioral region and lower face is significantly affected by this volume loss, which contributes to the development of labiomental folds, the loss of definition of the jawline, and worsening of skin texture, among other manifestations. Autologous fat transfer can effectively replace this lost volume and contribute to any facial rejuvenation plan. Fat can replace larger volumes than off-the-shelf fillers and provides a potentially permanent solution.

Effect of temperature on viscoelastic properties of semisolid dairy desserts

OpenAIRE

Tárrega, Amparo; Durán, Luis; Costell, Elvira

2003-01-01

The “natillas”, semisolid dairy dessert of wide consumption in Spain, is composed of milk, starch, hydrocolloids, sugars, colorants and aromas. The particular characteristics of some ingredients, like fat content of milk, type of starch, and/or type and concentration of hydrocolloids, and their crossed interactions, will be reflected in notable differences in their rheological and sensory properties. Little information is available on the differences to be found in commercial samples of this ...

Milk fat globule membrane and buttermilks: from composition to valorization

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Vanderghem, C.

2010-01-01

Full Text Available Buttermilk, the by-product from butter manufacture, is low cost and available in large quantities but has been considered for many years as invaluable. However, over the last two decades it has gained considerable attention due to its specific composition in proteins and polar lipids from the milk fat globule membrane (MFGM. The aim of this review is to take stock of current buttermilk knowledge. Firstly, the milk fat globule membrane composition and structure are described. Secondly, buttermilk and its associated products are defined according to the milk fat making process. Structure and mean composition of these products are summarized from recent dairy research data and related to technological properties, especially the emulsifying properties provided by MFGM components. Finally, new applications are presented, leading to promising valorizations of buttermilk and its derivate products.

Milk and dairy products in hotel daily menue

Directory of Open Access Journals (Sweden)

Greta Krešić

2002-04-01

Full Text Available The aim of this work was to determine the portion of milk and dairyproducts as a source of macronutrients, energy, vitamins and minerals in average hotel menus for some category of hotel guests. For this purpose the evaluation of 66 whole day meals (breakfast, lunch and supper on daily menus was made. Meals were therefore mathematically and statistically analysed and compared with recommendations (RDA and DRI for middle aged and elderly guests, both genders. The obtained results indicated that the meals should be balanced according to nutritional principles, because of too high energy share derived from fats (average 47.95% while just about 37.57% of daily energy was from carbohydrates origin. The energy values were much higher than recommendations for both genders, respectively. The energy share from milk and dairy products origin was 11% of total energy what should be considered as a suitable. The most served dairy product was milk while the ice-cream took the second place. It is necessary to increase the yogurt and similar fermented products consumption, especially for the elderly guests. With milk and dairy products consumption males and females fulfill 92% RDA for calcium, and 61.80 % DRI for elderly, respectively.

Efficacy of low-calorie, partial meal replacement diet plans on weight and abdominal fat in obese subjects with metabolic syndrome: a double-blind, randomised controlled trial of two diet plans - one high in protein and one nutritionally balanced.

Science.gov (United States)

Lee, K; Lee, J; Bae, W K; Choi, J K; Kim, H J; Cho, B

2009-02-01

Little is known about the relative efficacy of high-protein vs. conventional diet plans that include partial meal replacements on body fat loss in obese subjects with metabolic syndrome. We aimed to evaluate the efficacy of two low-calorie diets with partial meal replacement plans-a high-protein plan (HP) and a nutritionally balanced conventional (C) plan-on reducing obesity in obese subjects with metabolic syndrome. In a 12-week, double-blind study, we randomised 75 participants to either the HP- or the C-plan group. We recorded key metrics at 0 and 12 weeks. The overall mean weight loss was 5 kg in the HP-plan group and 4.9 kg in the C-plan group (p = 0.72). Truncal fat mass decreased 1.6 kg in the HP-plan group (p or = 70% dietary compliance, however, truncal and whole body fat mass decreased more in the HP-plan group (Delta 2.2 kg and Delta 3.5 kg respectively) than in the C-plan group (Delta 1.3 kg and Delta 2.3 [corrected] kg respectively) (p < 0.05). The HP- and C-plans had a similar effect on weight and abdominal fat reduction, but the HP-plan was more effective in reducing body fat among compliant subjects.

DairyWise, a whole-farm dairy model.

Science.gov (United States)

Schils, R L M; de Haan, M H A; Hemmer, J G A; van den Pol-van Dasselaar, A; de Boer, J A; Evers, A G; Holshof, G; van Middelkoop, J C; Zom, R L G

2007-11-01

A whole-farm dairy model was developed and evaluated. The DairyWise model is an empirical model that simulated technical, environmental, and financial processes on a dairy farm. The central component is the FeedSupply model that balanced the herd requirements, as generated by the DairyHerd model, and the supply of homegrown feeds, as generated by the crop models for grassland and corn silage. The output of the FeedSupply model was used as input for several technical, environmental, and economic submodels. The submodels simulated a range of farm aspects such as nitrogen and phosphorus cycling, nitrate leaching, ammonia emissions, greenhouse gas emissions, energy use, and a financial farm budget. The final output was a farm plan describing all material and nutrient flows and the consequences on the environment and economy. Evaluation of DairyWise was performed with 2 data sets consisting of 29 dairy farms. The evaluation showed that DairyWise was able to simulate gross margin, concentrate intake, nitrogen surplus, nitrate concentration in ground water, and crop yields. The variance accounted for ranged from 37 to 84%, and the mean differences between modeled and observed values varied between -5 to +3% per set of farms. We conclude that DairyWise is a powerful tool for integrated scenario development and evaluation for scientists, policy makers, extension workers, teachers and farmers.

Initial insights on the performances and management of dairy cattle herds combining two breeds with contrasting features.

Science.gov (United States)

Magne, M A; Thénard, V; Mihout, S

2016-05-01

Finding ways of increasing animal production with low external inputs and without compromising reproductive performances is a key issue of livestock systems sustainability. One way is to take advantage of the diversity and interactions among components within livestock systems. Among studies that investigate the influence of differences in animals' individual abilities in a herd, few focus on combinations of cow breeds with contrasting features in dairy cattle herds. This study aimed to analyse the performances and management of such multi-breed dairy cattle herds. These herds were composed of two types of dairy breeds: 'specialist' (Holstein) and 'generalist' (e.g. Montbeliarde, Simmental, etc.). Based on recorded milk data in southern French region, we performed (i) to compare the performances of dairy herds according to breed-type composition: multi-breed, single specialist breed or single generalist breed and (ii) to test the difference of milk performances of specialist and generalist breed cows (n = 10 682) per multi-breed dairy herd within a sample of 22 farms. The sampled farmers were also interviewed to characterise herd management through multivariate analysis. Multi-breed dairy herds had a better trade-off among milk yield, milk fat and protein contents, herd reproduction and concentrate-conversion efficiency than single-breed herds. Conversely, they did not offer advantages in terms of milk prices and udder health. Compared to specialist dairy herds, they produce less milk with the same concentrate-conversion efficiency but have better reproductive performances. Compared to generalist dairy herds, they produce more milk with better concentrate-conversion efficiency but have worse reproductive performances. Within herds, specialist and generalist breed cows significantly differed in milk performances, showing their complementarity. The former produced more milk for a longer lactation length while the latter produced milk with higher protein and fat

Spectral characterisation of dairy products using photon time-of-flight spectroscopy

DEFF Research Database (Denmark)

Nielsen, Otto Højager Attermann; Subash, Arman Ahamed; Nielsen, Frederik Donbæk

2013-01-01

in the sample provides important information on the chemical composition and micro-structural properties, which are not available with the traditional techniques used in dairy production. The instrument operates in the spectral range from 500 nm to 1030 nm. The reduced scattering coefficient varies from 5 cm(-1...... distinguishes milk and yoghurt with the same fat content and can offer a reliable way of monitoring structural formation during milk fermentation....

Diet-induced bacterial immunogens in the gastrointestinal tract of dairy cows: impacts on immunity and metabolism.

Science.gov (United States)

Dong, Guozhong; Liu, Shimin; Wu, Yongxia; Lei, Chunlong; Zhou, Jun; Zhang, Sen

2011-08-09

Dairy cows are often fed high grain diets to meet the energy demand for high milk production or simply due to a lack of forages at times. As a result, ruminal acidosis, especially subacute ruminal acidosis (SARA), occurs frequently in practical dairy production. When SARA occurs, bacterial endotoxin (or lipopolysaccharide, LPS) is released in the rumen and the large intestine in a large amount. Many other bacterial immunogens may also be released in the digestive tract following feeding dairy cows diets containing high proportions of grain. LPS can be translocated into the bloodstream across the epithelium of the digestive tract, especially the lower tract, due to possible alterations of permeability and injuries of the epithelial tissue. As a result, the concentration of blood LPS increases. Immune responses are subsequently caused by circulating LPS, and the systemic effects include increases in concentrations of neutrophils and the acute phase proteins such as serum amyloid-A (SAA), haptoglobin (Hp), LPS binding protein (LBP), and C-reactive protein (CRP) in blood. Entry of LPS into blood can also result in metabolic alterations. Blood glucose and nonesterified fatty acid concentrations are enhanced accompanying an increase of blood LPS after increasing the amount of grain in the diet, which adversely affects feed intake of dairy cows. As the proportions of grain in the diet increase, patterns of plasma β-hydroxybutyric acid, cholesterol, and minerals (Ca, Fe, and Zn) are also perturbed. The bacterial immunogens can also lead to reduced supply of nutrients for synthesis of milk components and depressed functions of the epithelial cells in the mammary gland. The immune responses and metabolic alterations caused by circulating bacterial immunogens will exert an effect on milk production. It has been demonstrated that increases in concentrations of ruminal LPS and plasma acute phase proteins (CRP, SAA, and LBP) are associated with declines in milk fat content

Diet-induced bacterial immunogens in the gastrointestinal tract of dairy cows: Impacts on immunity and metabolism

Directory of Open Access Journals (Sweden)

Zhou Jun

2011-08-01

Full Text Available Abstract Dairy cows are often fed high grain diets to meet the energy demand for high milk production or simply due to a lack of forages at times. As a result, ruminal acidosis, especially subacute ruminal acidosis (SARA, occurs frequently in practical dairy production. When SARA occurs, bacterial endotoxin (or lipopolysaccharide, LPS is released in the rumen and the large intestine in a large amount. Many other bacterial immunogens may also be released in the digestive tract following feeding dairy cows diets containing high proportions of grain. LPS can be translocated into the bloodstream across the epithelium of the digestive tract, especially the lower tract, due to possible alterations of permeability and injuries of the epithelial tissue. As a result, the concentration of blood LPS increases. Immune responses are subsequently caused by circulating LPS, and the systemic effects include increases in concentrations of neutrophils and the acute phase proteins such as serum amyloid-A (SAA, haptoglobin (Hp, LPS binding protein (LBP, and C-reactive protein (CRP in blood. Entry of LPS into blood can also result in metabolic alterations. Blood glucose and nonesterified fatty acid concentrations are enhanced accompanying an increase of blood LPS after increasing the amount of grain in the diet, which adversely affects feed intake of dairy cows. As the proportions of grain in the diet increase, patterns of plasma β-hydoxybutyric acid, cholesterol, and minerals (Ca, Fe, and Zn are also perturbed. The bacterial immunogens can also lead to reduced supply of nutrients for synthesis of milk components and depressed functions of the epithelial cells in the mammary gland. The immune responses and metabolic alterations caused by circulating bacterial immunogens will exert an effect on milk production. It has been demonstrated that increases in concentrations of ruminal LPS and plasma acute phase proteins (CRP, SAA, and LBP are associated with declines in

Modified broken rice starch as fat substitute in sausages

Directory of Open Access Journals (Sweden)

Valéria Maria Limberger

2011-09-01

Full Text Available The demand for low-fat beef products has led the food industry to use fat substitutes such as modified starch. About 14% of broken rice is generated during processing. Nevertheless, this by-product contains high levels of starch; being therefore, great raw material for fat substitution. This study evaluated the applicability of chemically and physically modified broken rice starch as fat substitute in sausages. Extruded and phosphorylated broken rice was used in low-fat sausage formulation. All low-fat sausages presented about 55% reduction in the fat content and around 28% reduction in the total caloric value. Fat replacement with phosphorylated and extruded broken rice starch increased the texture acceptability of low-fat sausages, when compared to low-fat sausages with no modified broken rice. Results suggest that modified broken rice can be used as fat substitute in sausage formulations, yielding lower caloric value products with acceptable sensory characteristics.

A prospective study of dairy consumption in relation to changes in metabolic risk factors: the Hoorn Study.

Science.gov (United States)

Snijder, Marieke B; van Dam, Rob M; Stehouwer, Coen D A; Hiddink, Gerrit J; Heine, Robert J; Dekker, Jacqueline M

2008-03-01

Higher dairy consumption has been suggested to reduce the risk of obesity and metabolic disturbances. The aim of our study was to investigate the prospective association between dairy consumption and changes in weight and metabolic disturbances. Baseline dairy intake (servings/day) was assessed by a semi-quantitative food-frequency questionnaire in 1,124 participants of the Hoorn Study. Linear and logistic regression analyses were performed to investigate the association between dairy intake and 6.4-year change in weight, fat distribution, and metabolic risk factors (glucoses, lipids, blood pressure) and the incidence of metabolic syndrome (MS). Baseline dairy consumption was not associated with changes in fasting and post-load glucose concentrations, serum lipid levels (high-density lipoprotein-cholesterol, low-density lipoprotein-cholesterol, and triglycerides), or blood pressure, nor with the risk of developing the MS in 6.4 years (odds ratio with 95% confidence interval was 0.86 (0.52-1.42) comparing highest with lowest quartile of dairy consumption). In subjects with BMI consumption was significantly associated with an increase in BMI, weight, waist, and a decrease in high-density lipoprotein. Our results do not support the hypothesis that a higher dairy consumption protects against weight gain and development of metabolic disturbances in a Dutch elderly population.

Dairy cow breed interacts with stocking rate in temperate pasture-based dairy production systems.

Science.gov (United States)

Spaans, O K; Macdonald, K A; Lancaster, J A S; Bryant, A M; Roche, J R

2018-05-01

-hectare basis, HF cows produced the same amount of 4% fat-corrected milk and lactose as J cows in the CSR80 treatment, but less fat; at CSR100, J cows produced more 4% fat-corrected milk, fat, and protein per hectare than HF cows. Our results support a greater gross efficiency for use of metabolizable energy by the J cow; 11% less total metabolizable energy was required to produce 1 kg of fat and protein at a system level. Economic modeling indicated that profitability of both breeds was less at CSR100, but the decline in profitability with increasing stocking rate was much greater in the HF breed. Holstein-Friesian cows were more profitable at CSR80 but were less profitable at CSR100. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

Directory of Open Access Journals (Sweden)

Márcia Cristina Teixeira Ribeiro Vidigal

2012-06-01

Full Text Available It is important to understand how changes in the product formulation can modify its characteristics. Thus, the objective of this study was to investigate the effect of whey protein concentrate (WPC on the texture of fat-free dairy desserts. The correlation between instrumental and sensory measurements was also investigated. Four formulations were prepared with different WPC concentrations (0, 1.5, 3.0, and 4.5 wt. (% and were evaluated using the texture profile analysis (TPA and rheology. Thickness was evaluated by nine trained panelists. Formulations containing WPC showed higher firmness, elasticity, chewiness, and gumminess and clearly differed from the control as indicated by principal component analysis (PCA. Flow behavior was characterized as time-dependent and pseudoplastic. Formulation with 4.5% WPC at 10 °C showed the highest thixotropic behavior. Experimental data were fitted to Herschel-Bulkley model. The addition of WPC contributed to the texture of the fat-free dairy dessert. The yield stress, apparent viscosity, and perceived thickness in the dairy desserts increased with WPC concentration. The presence of WPC promotes the formation of a stronger gel structure as a result of protein-protein interactions. The correlation between instrumental parameters and thickness provided practical results for food industries.

Development of equations, based on milk intake, to predict starter feed intake of preweaned dairy calves.

Science.gov (United States)

Silva, A L; DeVries, T J; Tedeschi, L O; Marcondes, M I

2018-04-16

There is a lack of studies that provide models or equations capable of predicting starter feed intake (SFI) for milk-fed dairy calves. Therefore, a multi-study analysis was conducted to identify variables that influence SFI, and to develop equations to predict SFI in milk-fed dairy calves up to 64 days of age. The database was composed of individual data of 176 calves from eight experiments, totaling 6426 daily observations of intake. The information collected from the studies were: birth BW (kg), SFI (kg/day), fluid milk or milk replacer intake (MI; l/day), sex (male or female), breed (Holstein or Holstein×Gyr crossbred) and age (days). Correlations between SFI and the quantitative variables MI, birth BW, metabolic birth BW, fat intake, CP intake, metabolizable energy intake, and age were calculated. Subsequently, data were graphed, and based on a visual appraisal of the pattern of the data, an exponential function was chosen. Data were evaluated using a meta-analysis approach to estimate fixed and random effects of the experiments using nonlinear mixed coefficient statistical models. A negative correlation between SFI and MI was observed (r=-0.39), but age was positively correlated with SFI (r=0.66). No effect of liquid feed source (milk or milk replacer) was observed in developing the equation. Two equations, significantly different for all parameters, were fit to predict SFI for calves that consume less than 5 (SFI5) l/day of milk or milk replacer: ${\\rm SFI}_{{\\,\\lt\\,5}} {\\equals}0.1839_{{\\,\\pm\\,0.0581}} {\\times}{\\rm MI}{\\times}{\\rm exp}^{{\\left( {\\left( {0.0333_{{\\,\\pm\\,0.0021 }} {\\minus}0.0040_{{\\,\\pm\\,0.0011}} {\\times}{\\rm MI}} \\right){\\times}\\left( {{\\rm A}{\\minus}{\\rm }\\left( {0.8302_{{\\,\\pm\\,0.5092}} {\\plus}6.0332_{{\\,\\pm\\,0.3583}} {\\times}{\\rm MI}} \\right)} \\right)} \\right)}} {\\minus}\\left( {0.12{\\times}{\\rm MI}} \\right)$ ; ${\\rm SFI}_{{\\,\\gt\\,5}} {\\equals}0.1225_{{\\,\\pm\\,0.0005 }} {\\times

Dairy sheep production research at the University of Wisconsin-Madison, USA – a review

Science.gov (United States)

2014-01-01

Commercial milking of sheep is a new agricultural industry in the United States starting approximately 30 yr ago. The industry is still small, but it is growing. The majority of the sheep milk is used in the production of specialty cheeses. The United States is the major importer of sheep milk cheeses with 50 to 60% of annual world exports coming to the United States during the past 20 yr. Therefore, there is considerable growth potential for the industry in the United States. The only dairy sheep research flock in North America is located at the Spooner Agricultural Research Station of the University of Wisconsin-Madison. The research program started in 1993 and has been multifaceted; dealing with several areas important to commercial dairy sheep farmers. The East Friesian and Lacaune dairy breeds were compared and introduced to the industry through the research program. Both dairy breeds produced significantly more milk than traditional meat-wool breeds found in the U.S., but the two breeds differed in their production traits. East Friesian-cross ewes produced more lambs and slightly more milk than Lacaune-cross ewes whereas Lacaune-cross ewes produced milk with a higher percentage of fat and protein than East Friesian-cross ewes. Lactation physiology studies have shown that ewes with active corpora lutea have increased milk yields, oxytocin release during milking is required to obtain normal fat percentages in the milk, large udder cisterns of dairy ewes can allow for increased milking intervals, and short daylengths during late pregnancy results in increased milk yield. In the nutrition area, legume-grass pastures and forages with a higher percentage of legume will result in increased milk production. Grazing ewes respond to additional supplementation with increased milk yield, but it is important to match the supplement to the quality of the grazing. Ewes on high quality legume-grass pastures that are high in rumen degradable protein respond with increased

The beginnings of dairying as practised by pastoralists in ‘green’ Saharan Africa in the 5th millennium BC

Directory of Open Access Journals (Sweden)

Julie Dunne

2013-12-01

Full Text Available Previous research has identified the antiquity and chronology of dairying practices as beginning in the Near East and its subsequent spread across Europe. In the Libyan Sahara, archaeological evidence, confirmed by the remarkable rock art depicting cattle herding, together with faunal evidence, also suggests an early inception of dairying practices in North Africa and the formation of an independent ‘secondary products’ economy by mobile pastoral groups. In this paper, we elaborate on the first unequivocal chemical evidence, based on the δ13C and Δ13C values of the major fatty acids of milk fat, for the adoption of dairying practices by prehistoric Saharan African people in the fifth millennium BC.

Studies on test-day and lactation milk, fat and protein yield of dairy cows

NARCIS (Netherlands)

Wilmink, J.B.M.

1987-01-01

Data of milk recording provides the basis to control herd management and genetic improvement of cows. Different management guides can be presented to dairy farmers. Breeding values are predicted for 305-day yields in order to select bulls and cows. However, breeding values should be

Partial fat and sugar replacement with soy milk, inulin and sucralose ...

African Journals Online (AJOL)

Thai Pandanus custard samples replaced with coconut milk, and sugar with soy milk, inulin and sucralose, were compared with quality characteristics of the regular formulation (control). With increasing levels of coconut milk replacement, the product pH and redness increased, whereas there was no significant difference in ...

Association of body mass index and visceral fat with aortic valve calcification and mortality after transcatheter aortic valve replacement: the obesity paradox in severe aortic stenosis.

Science.gov (United States)

Mancio, Jennifer; Fonseca, Paulo; Figueiredo, Bruno; Ferreira, Wilson; Carvalho, Monica; Ferreira, Nuno; Braga, Pedro; Rodrigues, Alberto; Barros, Antonio; Falcao-Pires, Ines; Leite-Moreira, Adelino; Ribeiro, Vasco Gama; Bettencourt, Nuno

2017-01-01

Previous studies showed that metabolic syndrome is associated with aortic valve calcification (AVC) and poor outcomes in aortic stenosis (AS). However, if these associations change and how body fat impacts the prognosis of patients in late stage of the disease have been not yet explored. To determine the association of body mass index (BMI) and visceral fat with AVC and mortality after transcatheter aortic valve replacement (TAVR). This was a prospective cohort of 170 severe AS patients referred to TAVR. We quantified AVC mass score and fat depots including epicardial adipose tissue, intrathoracic fat, and abdominal visceral (VAF) and subcutaneous fats by computed tomography. Fat depots were indexed to body surface area. All-cause and cardiovascular-related deaths after TAVR were recorded over a median follow-up of 1.2 years. Higher AVC mass was independently associated with low BMI and low VAF. All-cause mortality risk increased with the decrease of BMI and increment of VAF. A stratified analysis by obesity showed that in non-obese, VAF was inversely associated with mortality, whereas in obese, high VAF was associated with higher mortality (p value for interaction < 0.05). At long-term, hazard ratio [HR] with non-obese/low VAF was 2.3 (95% confidence interval [CI] 1.1-4.9; p = 0.021) and HR with obese/high VAF was 2.5 (95% CI 1.1-5.8; p = 0.031) compared with obese/low VAF patients. In AS patients submitted to TAVR, BMI and VAF were inversely associated with AVC. Pre-intervention assessment of VAF by computed tomography may provide a better discrimination of mortality than BMI alone.

Is it Beneficial to Inseminate Cow Early after Calving in smallholder Dairy Herds?

International Nuclear Information System (INIS)

Bebe, B.O.; Udo, H.M.J.; Jalvingh, A.W.

1999-01-01

Insemination of cows after calving is often more prolonged than recommended by the extension service in the smallholder dairy herds. The rationale behind the practice is unknown. The objective of this study was to evaluate through simulation, the potential benefits of implementing early insemination of cows after calving as recommended by the extension. The simulation was based on a reference herd reflecting an average performing smallholder dairy herd in the Kiambu peri-urban area. Data inputs displaying collapsed lactation curve were obtained from the National Dairy Development Project reports. The study used a dynamic stochastic model designed for on-farm decision support in dairying which can be modified to farm specific situation. Simulations was performed till steady state was derived reflecting the reproductive and productivity which corresponds with the estimated input and output variable of the reference herd. This form the basic situation in which insemination is on 165 days after calving. This resulted in 465 days calving interval (CI), and on annual basis 2355 kg milk per cow, 2.7 calvings, 25.8% culling rates giving gross margins of Ksh. 14,933 per cow. Compare to the basic situation, inseminating cows on day 105 after calving (60 days earlier) improved the annual gross margins per cow by Ksh 1060. The improved gross margins resulted from Shortened CI by 41 days, increased annual calvings in the herd by 0.1, increased milk production by 74 kg per cow annually and reduce culling rate by 4.8% annually. The resultant effect of these did offset the increased costs of feeding which was Ksh 473 and 11 per cow annually for the concentrates and Napier, respectively. The results showed that early insemination has potential economic benefits to smallholders. Implementing early insemination decisions need consider the investment feeding. The study showed that it is difficult to get a replacement heifer at the present level of reproductive performance in

Effects of the Danish saturated fat tax on the demand for meat and dairy products

DEFF Research Database (Denmark)

Jensen, Jørgen Dejgård; Smed, Sinne; Aarup, Lars

2016-01-01

of saturated fat within three different types of food product group: minced beef, regular cream and sour cream. Design: We use an augmented version of the Linearized Almost Ideal Demand System (LAIDS) functional form for econometric analysis, allowing for tax-induced structural breaks. Setting: Data originate......Objective:  Taxation of unhealthy food is considered a regulation tool to improve diets. In 2011 Denmark introduced a tax on saturated fat in food products, the first country in the world to do so. The objective of the present paper is to investigate the effects of the tax on consumers’ intake...... for low- and medium-fat varieties, and led to a 13–16 % price increase for high-fat varieties of minced beef and cream products. The tax induced substitution effects, budget effects and preference change effects on consumption, yielding a total decrease of 4–6 % in the intake of saturated fat from minced...

Effect of replacing ground corn and soybean meal with licuri cake on the performance, digestibility, nitrogen metabolism and ingestive behavior in lactating dairy cows.

Science.gov (United States)

Ferreira, A C; Vieira, J F; Barbosa, A M; Silva, T M; Bezerra, L R; Nascimento, N G; de Freitas, J E; Jaeger, S M P L; Oliveira, P de A; Oliveira, R L

2017-11-01

Licuri (Syagrus coronate) cake is a biodiesel by-product used in ruminant feed as a beneficial energy source for supplementation in managed pastures. The objective was to evaluate the performance, digestibility, nitrogen balance, blood metabolites, ingestive behavior and diet profitability of eight crossbred Holstein (3/4)×Gyr (5/8) multiparous cows (480±25 kg BW and 100 days milking) grazing and supplemented with licuri cake partially replacing ground corn and soybean meal in concentrate (0, 200, 400 and 600 g/kg in dry matter (DM)), distributed in an experimental duplicated 4×4 Latin square design. Licuri cake partially replacing ground corn and soybean meal increased (Pdairy cows with average productions of 10 kg/day at levels up to 400 g/kg in the concentrate supplement because it provides an additional profit of US$0.07/animal per day and increased milk and Minas frescal cheese fat without negative effects on productive parameters.

Process Optimization for Solid Extraction, Flavor Improvement and Fat Removal in the Production of Soymilk From Full Fat Soy Flakes

Energy Technology Data Exchange (ETDEWEB)

Prawiradjaja, Stanley [Iowa State Univ., Ames, IA (United States)

2003-01-01

Traditionally soymilk has been made with whole soybeans; however, there are other alternative raw ingredients for making soymilk, such as soy flour or full-fat soy flakes. US markets prefer soymilk with little or no beany flavor. modifying the process or using lipoxygenase-free soybeans can be used to achieve this. Unlike the dairy industry, fat reduction in soymilk has been done through formula modification instead of by conventional fat removal (skimming). This project reports the process optimization for solids and protein extraction, flavor improvement and fat removal in the production of 5, 8 and 12 °Brix soymilk from full fat soy flakes and whole soybeans using the Takai soymilk machine. Proximate analyses, and color measurement were conducted in 5, 8 and 12 °Brix soymilk. Descriptive analyses with trained panelists (n = 9) were conducted using 8 and 12 °Brix lipoxygenase-free and high protein blend soy flake soymilks. Rehydration of soy flakes is necessary to prevent agglomeration during processing and increase extractability. As the rehydration temperature increases from 15 to 50 to 85 C, the hexanal concentration was reduced. Enzyme inactivation in soy flakes milk production (measured by hexanal levels) is similar to previous reports with whole soybeans milk production; however, shorter rehydration times can be achieved with soy flakes (5 to 10 minutes) compared to whole beans (8 to 12 hours). Optimum rehydration conditions for a 5, 8 and 12 °Brix soymilk are 50 C for 5 minutes, 85 C for 5 minutes and 85 C for 10 minutes, respectively. In the flavor improvement study of soymilk, the hexanal date showed differences between undeodorized HPSF in contrast to triple null soymilk and no differences between deodorized HPSF in contrast to deodorized triple null. The panelists could not differentiate between the beany, cereal, and painty flavors. However, the panelists responded that the overall aroma of deodorized 8 °Brix triple null and HPSF soymilk are

Invited review: Learning from the future-A vision for dairy farms and cows in 2067.

Science.gov (United States)

Britt, J H; Cushman, R A; Dechow, C D; Dobson, H; Humblot, P; Hutjens, M F; Jones, G A; Ruegg, P S; Sheldon, I M; Stevenson, J S

2018-05-01

The world's population will reach 10.4 billion in 2067, with 81% residing in Africa or Asia. Arable land available for food production will decrease to 0.15 ha per person. Temperature will increase in tropical and temperate zones, especially in the Northern Hemisphere, and this will push growing seasons and dairy farming away from arid areas and into more northern latitudes. Dairy consumption will increase because it provides essential nutrients more efficiently than many other agricultural systems. Dairy farming will become modernized in developing countries and milk production per cow will increase, doubling in countries with advanced dairying systems. Profitability of dairy farms will be the key to their sustainability. Genetic improvements will include emphasis on the coding genome and associated noncoding epigenome of cattle, and on microbiomes of dairy cattle and farmsteads. Farm sizes will increase and there will be greater lateral integration of housing and management of dairy cattle of different ages and production stages. Integrated sensors, robotics, and automation will replace much of the manual labor on farms. Managing the epigenome and microbiome will become part of routine herd management. Innovations in dairy facilities will improve the health of cows and permit expression of natural behaviors. Herds will be viewed as superorganisms, and studies of herds as observational units will lead to improvements in productivity, health, and well-being of dairy cattle, and improve the agroecology and sustainability of dairy farms. Dairy farmers in 2067 will meet the world's needs for essential nutrients by adopting technologies and practices that provide improved cow health and longevity, profitable dairy farms, and sustainable agriculture. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Short communication: Use of fecal starch concentration as an indicator of dry feed digestion in preweaned dairy calves.

Science.gov (United States)

Dennis, T S; Hu, W; Suarez-Mena, F X; Hill, T M; Quigley, J D; Schlotterbeck, R L

2017-08-01

Fecal starch (FS) has been used as a tool to evaluate starch and diet digestibility in lactating dairy cows and feedlot steers. Some on-farm advisors also use FS to evaluate calf starter digestibility in preweaned dairy calves. Our objective was to evaluate the influence of starter intake (SI), starch and organic matter digestibility, milk replacer (MR) feeding rate, and age on FS concentrations in preweaned dairy calves. Male Holstein calves (43 ± 2.9 kg of body weight; n = 35) from a single farm were fed different amounts of MR ranging from 0.44 to 1.10 kg of dry matter (DM) daily (27% crude protein, 17% fat) and weaned by 7 wk of age. Starter ingredient composition was 37% whole corn, 20% whole oats, 35% protein pellet, and 3% molasses and contained 43 ± 1.9% starch. Fecal grab samples were taken at 3 (n = 20), 6 (n = 20), and 8 wk (n = 35) of age. Twelve fecal samples per calf were taken via rectal palpation over a 5-d period each week, frozen daily, combined on an equal wet-weight basis, and subsampled for analysis. Chromic oxide was used as an external digestibility marker at 3 and 6 wk (included in MR), whereas acid-insoluble ash was used as an internal marker at 8 wk. Milk replacer and starter intakes (offered and refused) were recorded daily during collection periods. Multiple and linear regression of organic matter digestibility (% of DM), total-tract starch digestibility (TTSD; % of DM), MR intake (kg/d), SI (kg/d), and age (week) versus FS (% of fecal DM) were determined using PROC REG of SAS (version 9.2, SAS Institute Inc., Cary, NC). Prior to weaning, SI, age, and MR rate explained 89% of the variation in TTSD, where TTSD = [19.7 × SI (±4.25)] + [3.8 × age (±0.79)] - [24.8 × MR (±3.19)] + 56.2 (±3.39). At 3 wk of age, TTSD increased (coefficient of determination = 0.53) and SI decreased (coefficient of determination = 0.20) with increasing FS. At 6 wk of age, TTSD and SI were unrelated to FS. In 8-wk-old calves (with 2 trials), SI, MR rate

Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects.

Science.gov (United States)

Chung, Cheryl; Smith, Gordon; Degner, Brian; McClements, David Julian

2016-01-01

Fat plays multiple important roles in imparting desirable sensory attributes to emulsion-based food products, such as sauces, dressings, soups, beverages, and desserts. However, there is concern that over consumption of fats leads to increased incidences of chronic diseases, such as obesity, coronary heart disease, and diabetes. Consequently, there is a need to develop reduced fat products with desirable sensory profiles that match those of their full-fat counterparts. The successful design of high quality reduced-fat products requires an understanding of the many roles that fat plays in determining the sensory attributes of food emulsions, and of appropriate strategies to replace some or all of these attributes. This paper reviews our current understanding of the influence of fat on the physicochemical and physiological attributes of food emulsions, and highlights some of the main approaches that can be used to create high quality emulsion-based food products with reduced fat contents.

Dietary fat type, meat quality and fatty acid metabolism in swine

NARCIS (Netherlands)

Mitchaothai, J.

2007-01-01

This thesis focuses on the replacement of animal fat by vegetable oil in the diet for growing-finishing pigs. Generally, but not exclusively, fats of animal origin contain higher proportions of saturated fatty acids (SFA) than vegetable oils that are commonly rich in polyunsaturated fatty acids

[Use of Phaseolus vulgaris and Vigna sinensis in a fermented dairy drink].

Science.gov (United States)

Granito, Marisela; Trujillo, Lesma; Guerra, Marisa

2004-06-01

The objective of this work was to develop a new kind fermented dairy drink, partially substituted with clear varieties of Phaseolus vulgaris (caraota) and Vigna sinensis (frijol). The formulation of fermented dairy drinks included sterile extracts of caraota and frijol, as partial substitutes which replaced milk: 10, 20 and 30%. The mixtures were inoculated with 2% of a mixture of Lactobacillus acidophillus, Streptococcus thermophilus and Bifidobacterium sp. and were incubated at 42 degrees C for 7 hours. Mango and guava jams were used as flavorings at 20%. On the basis of the sensorial evaluation the mixtures 10% frijol-mango, 10% frijol-guava, 30% caraota-mango and 20% caraota-guava were selected. In the selected fermented dairy drinks, the levels of protein, soluble and insoluble fiber, available and resistant starches were increased and the protein digestibility was 81%. The technical feasibility of partial substitution of milk with extracts of Phaseolus vulgaris or Vigna sinensis. For the elaboration of a fermented dairy drink similar to the liquid yogurt kind was demonstrated.

MILK QUALITY OF DAIRY GOAT BY GIVING FEED SUPPLEMENT AS ANTIOXIDANT SOURCE

Directory of Open Access Journals (Sweden)

Mardalena

2011-09-01

Full Text Available Free radical levels can be higher than the level of endogenous antioxidants in the body so that uncomfortable conditions in the body of dairy goats could happen. To anticipate this uncomfortable conditions will be given feed supplement (FS as source of antioxidants (AOX. FS contain mixture pineapple rind meal and antioxidant minerals (AOXM each 25 ppm Zn and 10 ppm Cu. This experiment was carried out to investigate the effect of feed supplements as antioxidant source on milk quality of dairy goats. Sixteen Etawah dairy goats in the second lactation were used in the experiment that conducted using randomized block design with 4 treatments and 4 replicates. The treatments were R0 (grass + concentrate, R1 (R0 + FS containing 0.04 % AOX, R2 (R0 + FS containing 0.06% AOX, R3 (R0 + FS containing 0.08 % AOX. The data collected were analyzed using Anova. The result of phytochemicals analysis indicated that feed supplement contained flavonoid, polyphenols, sesqiuterpen, mopnoterpen, steroids, quinones and saponins. The results of study showed that there were difference (p0.05 on milk yield, milk fat, milk protein and milk antioxidant. The conclusion of this study was the feed supplements containing 0.08 AOX produced the best response to milk quality of dairy goats.

Effect of replacing a soy diet with Vicia faba and Pisum sativum on performance, meat and fat traits of Cinta Senese pigs

Directory of Open Access Journals (Sweden)

Francesco Sirtori

2015-02-01

Full Text Available The aim of this study was to investigate the effect of diets containing genetically modified organism-free legumes as a replacement of soybean on the basis of performance, carcass composition and quality of local pig meat (Cinta Senese. Twenty-four Cinta Senese barrows were divided into 3 dietary groups and were each fed with a diet containing different protein sources: soybean meal (SOY, Vicia faba (FABA and Pisum sativum (PEA (8 pigs for each group. The diets were isonitrogenous and isocaloric and contained approximately 14.5% crude protein and 14.8 MJ/kg of digestible energy (on dry matter. Each group was reared outdoors in a paddock of 3500 m2. In vivo performances were not different among groups. At slaughter, differences in subcutaneous fat thickness appeared only in the outer layer, at the last thoracic vertebra level, which was lowest in the PEA group. No differences were found in the sample joint composition. With regard to the chemico-physical traits of meat and fat, the FABA group had the highest values of redness in lean and backfat, while the PEA group showed higher moisture and lower fat content in meat compared to the SOY group. Differences in the fatty acid profile of backfat were found only for the C16:1 percentage that was higher in FABA than SOY pigs. In conclusion, Vicia faba and Pisum sativum could be a good alternative to soybean in the growing-fattening of Cinta Senese pigs.

High somatic cell counts and changes in milk fat and protein contents around insemination are negatively associated with conception in dairy cows.

Science.gov (United States)

Albaaj, Ahmad; Foucras, Gilles; Raboisson, Didier

2017-01-15