Dietary manipulation of the yield and composition of milk: Effects of dietary inclusions of barley and oats in untreated or formaldehyde-treated forms on milk fatty acid composition

Eight 1st-lactation cows were given four dietary treatments in a duplicated 4×4 Latin square experiment. Diets consisted of hay and soya bean meal together with barley, formaldehyde-treated barley, oats or formaldehydetreated oats (approximately 34:12:54 on a dry matter basis). Barley diets supplied 211 g fatty acids d^?1, oats diets supplied 537 g d^?1. The fatty acid composition (g kg^?1 total fatty acids) for barley diets was: 300 (16:0); 20 (18:0); 150 (18:1); 470 (18:2); 60 (18:3). Corresponding values for oats diets were 180, 20, 390, 380 and 30 g kg^?1. Formaldehyde treatment of the cereals tended to increase milk yield and reduce milk fat content (P<0·01 for barley) but did not affect milk fatty acid composition. Feeding oats in replacement for barley significantly (P<0·05) increased milk yield and lactose yield and reduced milk fat content (P<0·05 for the untreated cereals) and protein contents (P<0·01) without significant effects on milk fat or protein yields. Oats diets led to significant (P<0·001) reductions in the content of 8:0–16:0 fatty acids in milk fat with associated increases (P<0·001) in the content of 18:0 and 18:1. Changes in milk fat content of 18:2 and 18:3 acids were small. The results show the inclusion of oats in the cow's diet to be a means of reducing the saturated fatty acid content of milk fat thereby improving the nutritional value of milk and milk products and their appeal to the health-conscious consumer.     

Effect of feeding oilseed supplements to dairy cows on ruminal and milk fatty acid composition

The objective of this study was to compare the effects of oilseed‐based supplements, rapeseed and linseed, against a barley‐based control, on the fatty acid composition, and subsequent solid fat ratio, of the milk fat from dairy cows. In addition, as a means of understanding the digestive processes which influence the milk fat composition, ruminal extracts were collected from the cows and analysed for fatty acid composition. Four lactating dairy cows each fitted with a rumen fistula were provided with silage and one of four concentrate diets. The main constituent of the concentrate supplements was either rapeseed (ground or unground), linseed (unground) or a barley control. The diets were offered in accordance with a 4 × 4 Latin square arrangement. The oilseed‐supplemented concentrates provided the cows with 620–640 g fatty acids day^?1. Experimental treatments were provided to the cows for 2 weeks, after which ruminal extracts were collected over a 24 h period and a milk sample was taken. All extracts were analysed for fatty acid composition. The diets fed influenced the long‐chain fatty acid composition of the ruminal extracts and milk fat. The proportion of C18:1n‐9 in the ruminal extracts increased from 202–224 to 282–321 g kg^?1 of the total fatty acids when the cows were provided with the rapeseed‐based diets. The linseed‐based diet increased the C18:1n‐9 proportion of the ruminal extracts from 164 to 218 g kg^?1 of the total fatty acids. Both rapeseed‐based diets also resulted in a higher proportion of C18:0 in the ruminal extract, possibly owing to biohydrogenation of the dietary fatty acids. This proportion of C18:0 in the ruminal extract was lowest immediately after feeding, increasing to a maximum 4–6 h later. Both rapeseed‐based concentrates increased the proportion of C18:1n‐9 in the milk fat to approximately 300 g kg^?1 of the total fatty acids as compared with 214 g kg^?1 for the control. The proportion of C18:1n‐9 in the milk fat from the cows offered the linseed‐based concentrate was 246 g kg^?1 of the total fatty acids. There were also significant decreases in the proportions of C16:0 in the milk fat from the cows offered all oilseed‐based concentrates. There was no difference between the fatty acid compositions of the milk fats from the cows fed the ground or unground rapeseed‐based supplements. The oilseed‐based supplements also resulted in significant decreases in the solid fat content of the milk fat at temperatures ranging from 0 to 35 °C, which would be indicative of a softer, more spreadable butter. © 2002 Society of Chemical Industry     

Effect of level of oil inclusion in the diet of dairy cows at pasture on animal performance and milk composition and properties

The effect of including additional oil, incorporated as whole rapeseeds, in the diet of 64 Holstein–Friesian dairy cows (32 mid‐ and 32 late‐lactation) at pasture on animal performance and milk fat composition and properties was followed over a continuous trial of 20 weeks duration. Within two stages of lactation (mid, 130 ± 16.2 days, or late, 231 ± 58.9 days), cows were allocated to concentrate treatments representing four levels of rapeseed oil inclusion, 0 (control), 200, 400 and 600 g oil day^?1. Oil inclusion had little effect on milk yield but decreased milk fat content significantly (P < 0.01), with a mean depression of 0.40% at the highest level of oil inclusion. The content of milk protein also decreased with increasing addition of oil, but the decrease was smaller than the milk fat depression and was not statistically significant. Increasing the level of rapeseed oil in the diet to 600 g oil day^?1 resulted in linear changes in milk fat and protein concentrations which were described by regression equations. For each 100 g of rapeseed oil added to the diet, milk fat content decreased by 0.068% in mid‐lactation cows and 0.061% in late‐lactation cows, while protein content decreased by 0.026% in mid‐lactation cows and 0.028% in late‐lactation cows. Total unsaturated fatty acid content of milk fat also increased in a linear fashion with increased level of oil addition, from 345.7 g kg^?1 total fatty acids in control milk fat to 459.3 g kg^?1 total fatty acids at 600 g oil day^?1, while total saturated fatty acids decreased in the same milk fats from 640.7 to 522.2 g kg^?1 total fatty acids. These changes were reflected in lower solid fat contents (SFC) in the milk fat at the lower temperatures of measurement, eg 41% SFC at 5 °C at the highest level of oil inclusion compared with 52% in the control milk fat. However, SFC at 20 °C showed little difference with increasing level of dietary oil addition, an important factor in maintaining product integrity at room temperatures. The relatively high content of the monounsaturated fatty acid C18:1 (345.5 g kg^?1 total fatty acids at 600 g oil day^?1) and low content of polyunsaturated fatty acids (total C18:2 and C18:3 <40 g kg^?1 total fatty acids at 600 g oil day^?1) ensured that the oxidative stability of the treatment and control milk fats did not differ significantly. Stage of lactation had an unexplained effect of consistent magnitude on milk fat composition throughout the trial period, with late‐lactation animals producing milk fats containing a significantly (P < 0.001) higher proportion of unsaturated fatty acids than the mid‐lactation animals. Changes in the proportions of unsaturated fatty acids in milk fat, as reflected by changes in iodine value, were established within 2 weeks of the trial commencing and persisted over the 20 weeks of the trial duration. No adverse effect on animal health from this type of dietary manipulation was identified. Copyright © 2004 Society of Chemical Industry     

Variability in oil content and fatty acid composition of Ethiopian and introduced cultivars of linseed

This study was undertaken to assess the variability in oil content, oil yield and fatty acid composition of 60 linseed cultivars and to identify suitable accessions for use in future breeding and development endeavours in Ethiopia. Mean oil contents ranged from 291 to 359 g kg^?1, while oil yields varied between 1443 and 3276 g m^?2. Exotic introductions, especially those from Canada such as CDC‐VG, had higher oil contents than the local cultivars. Thus the introduction of exotic materials should be given more emphasis through germplasm exchange programmes. Unsaturated fatty acids were the major components in the oils, varying significantly (P < 0.01) from 859 to 906 g kg^?1, while minor saturated fatty acids were present at 84–119 g kg^?1. The contents of oleic, linoleic and linolenic acids were 148–293, 109–161 and 470–591 g kg^?1 respectively. Although accessions with variable linolenic acid contents were identified, this variability was insufficient to develop genotypes with less than 20 g kg^?1 linolenic acid for cooking oil through conventional crossing and selection methods. Hence mutation techniques and the introduction of exotic lines should be regarded as alternative approaches to obtain linseed genotypes with low linolenic acid contents. Copyright © 2004 Society of Chemical Industry     

The influence of fibre level and fat supplementation in expander‐processed diets on grower–finisher pig performance

Seventy‐two entire male pigs (40.4 ± 1.0 kg) were used to study the effects of increasing crude fibre (CF) level in the diet and maintaining the digestible energy (DE) content of the diet by increasing dietary fat inclusion on pig performance and nutrient digestibility in a 3 × 2 factorial experiment. Productive performance and nutrient digestibility were determined in individually fed pigs offered expander‐processed pelleted diets ad libitum containing three levels of CF (50, 60 and 70 g kg^?1) and two levels of fat supplementation (25 and 50 g kg^?1) until slaughter at 100 kg. All diets were expander processed at 105 °C for 5 s at 35 bar pressure having been previously conditioned at 85 °C for 5 s. All diets were formulated to have similar concentrations of digestible energy (13.5 MJ kg^?1) and lysine (10 g kg^?1) and the fat source was a 60:40 blend of tallow and palm oil. The increase in dietary CF level decreased (P < 0.05) the apparent digestibility of crude protein, organic matter (OM) and energy, while the inclusion of 50 g kg^?1 fat decreased (P < 0.01) OM and energy digestibility. The inclusion of 50 g kg^?1 fat in the diet increased (P < 0.01) ether extract digestibility at the 50 and 60 g kg^?1 CF levels; however, fat inclusion had no effect at the 70 g kg^?1 CF level. There was no CF × fat interaction in any growth criteria. The inclusion of 50 g kg^?1 fat in the diet significantly reduced (P < 0.05) feed intake (2.28 versus 2.43 kg day^?1, SEM 0.039), average daily gain (ADG; 0.877 versus 0.927 kg day^?1, SEM 0.017) and DE conversion ratio (36.1 versus 35.0 MJ kg^?1, SEM 0.40). The increase in dietary CF level decreased (linear, P < 0.05) feed intake (2.45 versus 2.32 versus 2.29 kg day^?1, SEM 0.040), ADG (0.940 versus 0.896 versus 0.872 kg day^?1, SEM 0.021) and kill‐out proportion (740 versus 741 versus 730 g kg^?1, SEM 3.6). In conclusion, increasing both the CF level and supplementary fat inclusion rate had a negative effect on pig growth performance and nutrient digestibility. © 2002 Society of Chemical Industry     

Protein,fat and fatty acid composition of Celosia species

The seeds of 13 lines of Celosia referable to four species were analysed for protein, fat and fatty acid composition. The protein contents varied from 101 to 170 g kg^?1 and fat contents from 56 to 109 g kg^?1. The fatty acid composition was of the simple palmitic-oleic-linoleic type.     

Composition,variation of nutritional contents in leaves,seed protein,fat and fatty acid profile ofchenopodium species

The foliage of Chenopodium belonging to 10 species were analysed for selected nutritional and antinutritional components. The overall range of moisture was 757-910 g kg^?1, carotenoid 78-190 mg kg^?1, vitamin C 0.5-2.4 g kg^?1, protein 26-64 g kg^?1, nitrate 2.6-5.0 g kg^?1 and oxalate 9-39 g kg^?1 (fresh wt). Variation of all the six parameters with respect to leaf position from the apex showed the highest amount of carotenoid at 7-8, vitamin C at 9-10, protein at 5-6 and nitrate in the youngest leaves, followed by a continuous decrease with age (increasing position). However, oxalate contents always tended to increase with leaf position (age). The protein, fat and fatty acid composition in seeds of eight species were also analysed. Protein varied from 106 to 142 g kg^?1 and fat from 30 to 62 g kg^?1; palmitic, oleic and linoleic were the major fatty acids in the oils.     

Seed protein,fat and fatty acid profile of Amaranthus species

The protein, fat and fatty acid composition in the seeds of 41 lines of amaranth Amaranthus spp including both the grain and vegetable types were analysed. Protein varied from 103 to 183 g kg^?1 and fat from 8 to 68 g kg^?1. Hexadecanoic, octadecenoic and octadecadienoic acids were the major fatty acids of the oil.     

Fatty acid profile and cholesterol content of egg yolk from chickens fed diets supplemented with purslane (Portulaca oleracea L.)

BACKGROUND: The aim of the present study was to evaluate the effects of purslane on egg production, egg weight, feed efficiency, yolk fatty acid composition, and egg cholesterol content in laying hens. MATERIAL AND METHODS: Sixty 80‐week‐old layers were allocated randomly to receive diets supplemented with 0 (control), 10 g kg^?1 or 20 g kg^?1 dried purslane for 84 days. Egg weights and egg production in the groups were recorded daily, whereas feed intake was measured weekly. RESULTS: Diet supplemented with 20 g kg^?1 purslane significantly decreased body weight of the chickens compared to the control. Inclusion of purslane at the level of 10 g kg^?1 or 20 g kg^?1 into the diet significantly (P < 0.05) improved egg weight compared to the control. Chickens fed the diet including 20 g kg^?1 purslane had a significantly (P < 0.05) higher egg production and improved feed efficiency compared to the control. Cholesterol content of eggs from the hens fed 0, 10 or 20 g kg^?1 did not differ and was 10.45, 9.51 or 9.51 mg g^?1 dried egg yolk, respectively. Inclusion of purslane at the level of 20 g kg^?1 into the diet significantly (P < 0.05) increased ω‐3 fatty acids such as C18:3(ω‐3) and C22:6(ω‐3). The ratio of ω‐6 to ω‐3 also was significantly (P < 0.05) lower in the eggs from chickens fed 10 g kg^?1 or 20 g kg^?1 purslane supplemented diets compared to the control. CONCLUSION: This study showed that adding dried purslane to the diet of laying hens significantly increased egg production and egg weights although there was no reduction in the egg cholesterol concentration. This study also showed that inclusion of purslane into diet enriched eggs with ω‐3 fatty acids and decreased the ratio of ω‐6/ω‐3 in the yolk. Copyright © 2010 Society of Chemical Industry     

Chemical composition of two muscles of the common duiker (Sylvicapra grimmia)

Ten mature male common duikers (Sylvicapra grimmia) were cropped and their M longissimus dorsi (LD) and M biceps femoris (BF) dissected in order to determine the chemical composition of the meat of this species. There was no significant difference in proximate chemical composition between the LD and the BF. The duiker muscle had a moisture content of 713.1 g kg^?1, a high protein content (257.7 g kg^?1) and a low fat content (20.6 g kg^?1). Potassium and phosphorus were the minerals and lysine and leucine the amino acids present in highest concentrations in the meat. The LD contained higher levels of sodium and zinc than the BF but lower levels of alanine, leucine and lysine. Stearic acid, palmitoleic acid, oleic acid and linoleic acid constituted the greatest proportion of fatty acids in the meat. The common duiker's meat also had a high polyunsaturated fatty acid content (414.2 g kg^?1 total fatty acids), allowing it to be considered a healthy food commodity. Copyright © 2004 Society of Chemical Industry     

Effectiveness of synthetic and potential natural antioxidants in improving the stability of sheep's anhydrous butter fat during long-term storage

Sheep's anhydrous butter fat as prepared by including separately heat grits, turmeric, rosemary, sage, rue and fennel at a level of 75 g dry matter kg^?1 butter. The product as stored at room temperature in clear glass jars for a period of one year. The storage stabilities of the anhydrous butter fat samples ere compared ith a control and ith a sample treated ith a 1:1 mixture of BHA and BHT at a level of 0.25 g kg^?1. Both storage time and type of treatment had highly significant effects (P?0.01) on the peroxide value and free fatty acid content of the product. None of the treatments succeeded in keeping the peroxide value belo 5 mEq O₂ kg^?1 beyond the fourth month of storage. The BHA-BHT mixture and rosemary helped extend the peroxide induction period to 10 and 6 months respectively. Turmeric and heat grits ere as effective as BHA-BHT in controlling the oxidative rancidity during the first four months of storage. The rest of the herbs exhibited a pro-oxidant effect throughout the study hen they ere used separately. In a second experiment, some cases of positive synergistic interactions ere observed beteen turmeric and heat grits on one hand and the herbs used in the study on the other. This pattern as not regular as negative interactions ere also observed in some other cases. Free fatty acid content of all the samples remained belo 10 g kg^?1 as oleic acid; hoever, fennel had a significant (P?0.05) effect on controlling the evolution of free fatty acids.     

A study of the need for fibre by the growing New Zealand white rabbit

New Zealand White rabbits, aged between 5 and 8 weeks, were offered diets based on oatmeal together with up to 500 g kg^?1 of ground oat husk, or 500 g kg^?1 of ground barley straw or 400 g of a purified cellulose. The rabbits gained about 40 g liveweight per day when fed a well-balanced control diet (in which oatmeal, grassmeal, corn oil and fishmeal were the main constituents) and, apart from one occasion, there was no significant reduction in this rate of gain even when the diets offered contained up to 500 g kg^?1 of these fibre sources. Food consumption increased from 80 g day^?1 to 115 g day^?1 as the acid detergent fibre concentration in the diet increased from 39 to 270 g kg^?1. Digestible and metabolisable energy contents of the diets fell as the fibre concentration rose but the rabbits were able to adjust their intakes and maintain their daily metabolisable energy intakes constant at about 1100 kJ. The proportion of fat in the body dry matter fell as the fibre concentration in the diet was raised. A minimum dietary fibre content of 100 g kg^?1 as measured by the acid detergent fibre or crude fibre techniques is suggested for optimum healthy growth.     

Effects of dietary black cumin seed (Nigella sativa L.) on performance,egg traits,egg cholesterol content and egg yolk fatty acid composition in laying hens

BACKGROUND: The objective of this study was to determine the effects of dietary black cumin seed on performance, egg traits, egg cholesterol content and egg yolk fatty acid composition in laying hens during a 12 week period. For this purpose a total of 160 Lohmann Brown laying hens 36 weeks of age were allocated to four dietary treatments with one control group and three treatment groups. Black cumin seed (Nigella sativa L.) was used at the level of 5, 10 and 15 g kg^?1 in the diets of the first, second and third treatment groups, respectively. RESULTS: Dietary treatments did not significantly affect body weight, feed intake, egg production, egg quality characteristics and blood parameters. Diets containing 10 and 15 g kg^?1 black cumin seed increased egg weight (P < 0.01), improved feed efficiency (P < 0.01) and decreased egg yolk cholesterol, saturated fatty acids (% of total fatty acid methyl esters) and the ratio of saturated to unsaturated fatty acids (P < 0.05) compared to the diet of control group. CONCLUSION: Dietary black cumin seed at the level of 10 and 15 g kg^?1 had beneficial effects on egg weight, feed efficiency, egg cholesterol content and egg yolk fatty acid composition. Therefore it can be used at the level of 10 and 15 g kg^?1 in the diets of laying hens. Copyright © 2009 Society of Chemical Industry     

Genotype,environment and genotype × environment effects on trypsin inhibitor in peas

Four multiparous ruminally canulated cows and four primiparous cows without a ruminal cannula were used in a 4 × 4 Latin square experiment to study the effect of dietary fat source on milk fatty acid composition. Cows were fed a diet containing 550 g lucerne silage and 450 g concentrate kg^?1 dietary DM. The four diets were control and fat supplementation (32 g fat kg^?1 diet DM) as roasted soya beans, calcium salts of palm oil fatty acids (Megalac®). or hydrogenated tallow (Alifet®). Cows fed supplemental fat as roasted soya beans. Megalac®. or Alifet® produced 33.8, 32.6, and 32.5 kg day^?1 of 3.5% FCM. respectively, compared with 31.6 kg day^?1 with no fat supplementation. Addition of fat decreased milk protein percentage. Milk fat percentage was increased with Megalac® and decreased with Alifet® feeding. Dietary fat decreased the proportion of short- and medium-chain fatty acids (C6-C14:0) in milk and increased the proportion of long-chain fatty acids (C16 : 0 and longer). Roasted soya beans were most effective in reducing C16 : 0 and increasing C18 : 1, C18 : 2 and C18 : 3 acids in milk fat. Megalac® did not decrease milk C16 : 0 content, and neither Megalac® nor Alifet® affected C18 : 2 content.     

The nutritional quality of two types of fish silage for broiler chickens

Fish waste was ensiled either by acidification with formic acid or by fermentation with a bacterial starter culture and molasses. The resulting liquids were mixed with wheat bran (85:15 w/w liquid: bran) and dried (70°C) to produce acid silage meal (ASM) and fermented silage meal (FSM). ASM and FSM were incorporated into wheat-based diets at 25, 50 and 100 g kg^?1 at the expense of soya bean meal. There were two control diets, one which contained soya bean meal as the predominant protein supplement and a second in which fish meal (50 g kg^?1) was added at the expense of some of the soya bean meal. Starter diets (13.25 MJ ME kg^?1, 12 g kg^?1 lysine) were fed from 1-day-old to 21-days-old and finisher diets (13.25 MJ ME kg^?1, 9.5 g kg^?1 lysine) were fed from 22 to 42-days-old to six replicates each of five birds. Birds were reared in raised-wire cages, and feed intake, liveweight and mortality were recorded. There were no significant effects of dietary inclusion of either ASM and FSM on the performance of broiler chickens relative to those fed on control diets. FSM contained less crude protein and amino acids than ASM. The recovery of amino acids relative to the total crude protein content from FSM was only 78.7%, presumably as a result of formation of Maillard reaction products during drying.     

Influence of lipase and/or emulsifier addition on the ileal and faecal nutrient digestibility in growing pigs fed diets containing 4% animal fat

Information on the addition of lipase and/or emulsifiers to less digestible or saturated fat sources, such as tallow or other animal fats, used in swine feeding is very limited. Therefore, in a 4 × 4 Latin square design, the effects of adding lipase (0.05% L5, microbial source) and/or an emulsifier (0.3% Lysoforte) on the apparent ileal (AID) and faecal (AFD) digestibility of the main nutrients and fatty acids in particular were studied with four ileal‐cannulated growing pigs (female, initial live weight 20 kg) fed diets containing barley/soybean meal supplemented with 4% animal fat. The fat source contained 35% saturated (S) and 65% unsaturated (U) fatty acids. All diets were free of antibacterial substances (antibiotics, copper sulphate or zinc oxide beyond requirements), in order to avoid interactions between the parameters studied and the gut flora. Lipase addition did not affect the AID or AFD of fat. However, the digestibility of minor fatty acids (C6:0, C14:0) was significantly improved by lipase at both ileal and faecal level. On the other hand, lipase supplementation (P < 0.05) improved the AID of dry matter (DM) and energy as well as the AFD of DM, organic matter (OM), crude protein (CP), ash and energy. Addition of an emulsifier did not have any significant influence on the AID or AFD of fat, while the AID values of DM, OM, CP and energy as well as the AFD values of DM, OM, CP and ash were significantly (P < 0.05) improved. Adding lipase in combination with an emulsifier to the diets decreased (P < 0.05) the AID and AFD of fat, with minor effects on the AID and AFD of the non‐fat components of the diet. The lack of improvement in the digestion of fat by exogenous lipase and/or emulsifier may be related to the rather high U/S ratio (0.65:0.35) of the animal fat source used and to the mode of incorporation of the emulsifier (no pre‐dispersion in the fat source). Furthermore, during the trial the diets, stored at room temperature, showed a steady increase in their content of free fatty acids (to more than 700 g kg^?1 fat), due to endogenous lipase activity, leaving less room for upgrading the digestion of animal fat by exogenous lipase and/or emulsifier. Copyright © 2004 Society of Chemical Industry     

Dietary Fat Reduces Odd-Numbered and Branched-Chain Fatty Acids in Depot Lipids of Rabbits

Forty eight Californian×New Zealand White rabbits were randomly distributed in three groups of 16 animals each. A control (with no added fat) and two diets enriched at a rate of 30 g fat kg^-1 were used. Olive oil and sunflower oil were used as sources of fat for the fat-supplemented diets. Branched chain (BCFA) and n-odd-numbered carbon fatty acids (ONFA) in the perirenal fat depots of control animals were respectively 5 and 22 mg g^-1 of total fatty acids, while in fat-enriched diets they were around 3 and 16 mg g^-1, respectively. The ratio of unsaturated: saturated fatty acid in perirenal fat was 1·25:1 when the control diet was administered and around 1·80–1·95:1 in fat-enriched diet groups, which represents approximately a 50% increase (P<0·01). However the melting points of the fats showed little difference (NS) between the control group and the group with olive oil addition whilst the sunflower oil-supplemented group showed only a 5·7% lower value (P<0·01). In a second experiment in which diets with equal digestible energy and protein were used, reductions in total amounts of ONFA (P<0·01) and BCFA (P<0·05) were observed in the perirenal fat of animals receiving the fat-enriched diets. The addition of fat depressed the concentrations of ONFA and BCFA, which may act to maintain the consistency of fat in a narrow range, avoiding to some extent the production of undesirable soft and floppy carcasses. © 1997 SCI.     

Kigelia africana seed: proximate,mineral, vitamin E,fibre, amino acid and fatty acid composition

Research reports on the ethnomedical and pharmacological potential of Kigelia africana extracts. In this study, the nutritional potential of K. africana seed and seed oil was evaluated by chemical analyses. Organic matter and ash constituted 915.23 ± 7.98 g kg^?1 DM and 49.05 ± 4.55 g kg^?1 DM of the seed mass, respectively. Oil constituted 492.2 g kg^?1 DM of the seed mass with oleic acid, linoleic acid and α‐linolenic acid constituting 17.6%, 12.9% and 54.3%, respectively, of the seed oil. Vitamin E concentration was 0.94 ± 0.25 μg g^?1. Crude protein was 357.35 ± 3.39 g kg^?1 DM. Arginine (6.14 ± 0.31 g per 100 g) as the most abundant amino acid and hydroxyproline (0.11 ± 0.06 g per 100 g) the least. Phosphorus (1123.2 mg per 100 g) and calcium (56.1 mg per 100 g) were, respectively, the most and least abundant minerals. Gross energy was 29.6 ± 0.06 MJ kg^?1. Kigelia africana seeds could be exploited as nutrient‐dense dietary supplement rich in protein, oleic acid and essential fatty acids.     

Fat reduction in emulsion sausage using an enzyme‐modified potato starch

BACKGROUND: A heat‐stable amylase‐modified potato starch (MPS) was prepared and used as a fat replacer in reduced‐fat emulsion sausages. The effects of fat level (50, 150 and 300 g kg^?1) and MPS addition (20 and 40 g kg^?1) on energy, colour, sensory, and textural properties of emulsion sausages were investigated. RESULTS: The addition of 20 or 40 g kg^?1 of MPS in reduced‐fat sausage (50–150 g kg^?1 fat) reduced total energy (15.1–49.4%), increased lightness, but lowered redness of the products (P < 0.05). The 150 g kg^?1 or 50 g kg^?1 fat sausages containing 20 g kg^?1 MPS had a similar hardness to the 300 g kg^?1 fat control (P > 0.05). Sensory evaluation indicated that the presence of MPS in reduced‐fat sausages increased (P < 0.05) the product's tenderness. CONCLUSION: Overall, the 150 g kg^?1 fat emulsion sausages with 20 g kg^?1 MPS were comparable to the 300 g kg^?1 fat control sausage in colour, texture profile, and sensory properties, but was lower in energy, suggesting that the MPS can be used as a potential fat replacer in sausage products. Copyright © 2008 Society of Chemical Industry     

The replacement value of triticale for barley in layer diets with or without rice pollard

In a factorial experiment, the laying performance of White Leghorn hens given diets in which triticale replaced 100, 50 or 0% of barley either in the presence or absence of 210 g kg^?1 rice pollard and with two levels (2.5 and 3.5 g kg^?1) of methionine was examined. The replacement of barley with triticale had no significant effect on egg production, egg weight or feed conversion efficiency. The inclusion of 210 g kg^?1 rice pollard increased the weight (P < 0.01) and reduced the yolk colour (P<0.01) of eggs. Neither triticale nor barley had a significant effect on liver weight and lipid content. Triticale increased the palmitoleic acid content but had no significant effect on the content of other fatty acids in the liver and yolk lipids. Rice pollard increased the concentration of linoleic and arachidonic acids in liver and yolk lipids while the concentrations of myristic, palmitoleic and oleic acids were decreased. Increasing the level of methionine from 2.5 to 3.5 g kg^?1 in diets with either triticale or barley or rice pollard had no significant effect on any of the egg production characteristics.