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Cheese translucency is influenced by fat content, ripening and temperature and is traditionally determined by CIELAB whiteness. However, translucency is also affected by thickness of materials. The Kubelka-Munk method ( K/S ) estimates the ratio of absorbance to scatter from whiteness measurements on thin layers of materials above white and black backgrounds. The effect of fat content and temperature on Cheddar cheese translucency was evaluated using K/S and CIELAB methods. Cheddar cheeses varying in fat composition were made and translucency was measured during heating/cooling at 2 and 180 d of ripening. Low fat content in cheese was found to be related to high translucency at 60 °C, a reversible protein aggregation led to a reduction of translucency. Translucency increased as cheeses aged. CIELAB and K/S methods were highly correlated; K/S could therefore be useful for estimating cheese translucency.

El tejido adiposo en los animales no es homogéneo y se distribuye por todo el cuerpo. Su composición es diferente según lo tipos de depósitos grasos y su composición varía, también, según el tipo de alimentación. El tipo de alimentación que recibe el animal durante los 3 meses anteriores al sacrificio, se puede conocer por la composición de una muestra de grasa subcutánea (SF), tomada a 10 cm de inserción del rabo. Sin embargo, no se ha realizado ningún trabajo sobre la composición de la grasa en otras zonas anatómicas. El objetivo es conocer las características lipídicas de la grasa de cerdo ibérico en sus principales zonas de deposición en el cuerpo del animal. Se utilizaron 20 animales, 10 alimentados con pienso compuesto (Cf) y 10 aprovechando exclusivamente la montanera (M). Las muestras de grasa se tomaron de 6 zonas: jamón (H), lomo (L), paleta (S), panceta (B), papada (J) y riñonada (K). Se determinó el contenido en los ácidos grasos C16:0, C18:0, C18:1 y C18:2. Los datos se analizaron mediante un ANOVA y la comparación de medias se realizó con un test de Duncan. No hubo diferencias (P>0,05) en C18:2, tanto en pienso como en montanera en las zonas de H, L, S, B o J; los menores valores (P>0,01) se obtuvieron para K. Los valores de C16:0, C18:8 y C18:1, en las tres zonas dorsales, no fueron significativamente diferentes (P>0,05). Los valores de 198:1 fueron significativamente más altos (P>0,01) de C18:1 en grasa de papada (J), en ambos regímenes alimenticios

Raman and attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy were used to analyze 208 breast milk samples as part of a larger research study. Comprehensive qualitative and quantitative analysis was carried out using chemometric methods: principal component analysis (PCA) and partial least squares (PLS) regression. The obtained information on the main macronutrients (protein, fat and carbohydrate) were primarily evaluated in relation to the available metadata of the samples, where study location and respective primary food sources revealed a stronger differentiation in fat composition than its absolute content. The limitations and challenges of using both spectroscopic techniques for the type of analysis are also highlighted., Graphical abstract Unlabelled Image, Highlights • Qualitative and quantitative Raman and IR spectroscopic analysis of macronutrients in 208 breast milk samples • Comprehensive spectral data analysis utilizing chemometric methods with included comparison to the available metadata • Limitations and challenges of using both spectroscopic techniques for the type of analysis were highlighted and addressed

Fat blends used in infant formulas (IFs) are designed to meet the required total fatty acid (FA) composition, rather than the regional distribution of FAs on the sn-2 and sn-1/3 positions of the glycerol backbone in triglycerides. The similarity index (SI) is a powerful parameter to compare complex fat blends and a reference fat source in terms of FA composition and structure and can be applied to design fat blends used in IFs. In the current paper, the SI is used to compare specific groups of IF differing in fat blend and a human milk (HM) fat reference. An important prerequisite for a robust SI is the analytical quality of the FA composition and structure measurements of both the HM fat reference and IFs. Overall, a higher average SI is observed in bovine milk fat-containing IF compared with palm oil-containing or palm oil-free IFs.

OBJECTIVES: To examine the association between meal habits (i.e., eating breakfast every day, usually ≥80% fullness at breakfast, and not eating snacks at night), body composition and the subsequent changes in mood status in young adults. METHODS: This is a longitudinal follow-up study based on a randomized trial (ClinicalTrials.gov Identifier: NCT03828812). Young adults were recruited based in a university campus in Taipei City, Taiwan. In total, 125 participants were recruited and 103 completed the follow-ups. Measured body composition (TANITA BC-418) and moods (Depression Anxiety Stress Scale, DASS) were assessed at baseline, the third month and 15(th) month from baseline. Baseline meal habits were based on the participants’ recall of their diets in the month before interview. We used mixed-effect model to test the association of baseline total body fat percentage and trunk body fat percentage and moods during follow-ups, adjusting for age, sex, baseline body mass index (BMI), food security status. RESULTS: After controlling for sex, age, BMI, and food security status at baseline, having breakfast every day at baseline was associated with 2.04 (se = 0.78, P = 0.0098) lower anxiety score and with 2.58 (se = 1.26, P = 0.0409) lower stress score at baseline. Meal habits were not associated with the subsequent changes in mood status. As for body composition, one % of trunk body fat replacing one % of non-trunk body fat at baseline was associated with 1.19 (se = 0.57, P = 0.0381) higher depression score, 1.02 (se = 0.47, P = 0.0327) higher anxiety score, 2.06 (se = 0.76, P = 0.0075) higher anxiety score at baseline. One % of non-trunk body fat percentage was associated with 2.60 (se = 1.02, P = 0.0116) lower anxiety score, as trunk body fat % is controlled. Baseline body fat composition parameters were not associated with the temporal changes in mood scores. The significance patterns were similar after adjusting for baseline physical activity level, assessed by International Physical Activity Questionnaire. CONCLUSIONS: Breakfast habits and body composition, especially trunk body fat, was associated with university-based young adults’ emotional health status. FUNDING SOURCES: Ministry of Science and Technology, Taiwan.

Hyperspectral images are widely used in the food industry as a fast and non-destructive analytical technique. Cantonese sausage has a long history and is a very old food production and meat preservation technology. According to the physical and chemical characteristics of the sausage, the Chinese business industry standard SB/t10003-92 divides the sausage into three grades, which are called excellent grade, level 1, and level 2. In this paper, k-means is adopted first to separate two parts of the meat adaptively to improve the discriminant rate. The hyperspectral information of the near-infrared band is extracted by successive projections algorithm (SPA). The multiple linear regression (MLR) and partial least squares regression (PLSR) algorithms are used to classify the sausage grade. The experimental results show that the lean meat and fat of the sausage have different characteristics in the near-infrared band, and the modeling results have higher accuracy and anti-interference after separating lean meat and fat meat. The best model of sausage classification is using SPA-MLR method to model the fat region of Cantonese sausage, the prediction accuracy of which is 100%. It was found that the modeling results of fat were better than lean meat in both PLSR and SPA-MLR, which indicated that there were obvious differences in fat composition among different grades of sausage, and the fat of sausage was more suitable for classification.

Knowledge of the effects that Thelazia callipaeda (Spirurida, Thelaziidae) infection has on the survival of its vector Phortica variegata (Drosophilidae, Steganinae) is scarce. The present study aimed to: (a) assess the rate of infection between experimentally infected (EI) and not experimentally infected (NEI) flies and (b) determine how T. callipaeda infection may affect the survival of P. variegata. In addition, fat composition was evaluated in flies that died during overwintering. Molecular analysis showed that T. callipaeda prevalence in flies that died before experimental infection, plus those from the NEI group, is 0.75% (i.e. 11 out of 1462 individuals). The EI group showed a significantly higher positivity to T. callipaeda (i.e. 51 out of 682 individuals; 7.48%) compared with the NEI group (i.e. 9 out of 750 individuals; 1.2%). Thelazia callipaeda DNA was detected until 147 days after experimental infection. This demonstrates that larvae of this eyeworm may survive in the fly for a significant period of the winter. Fat composition analysis showed that flies produced more unsaturated than saturated fatty acids during diapause, probably because unsaturated fatty acids remain in a liquid state at lower temperatures, providing anti-freeze properties to survive winter.

Human breast milk is generally and universally recognized as the optimal choice for nutrition during the first year of life. In certain cases in which it is not feasible to breast-feed the infant or the breast milk is not sufficient, especially in the case of preterm infants, infant formula is the next best alternative to provide nutrition to nurture the infant. Therefore, it is highly important that the nutrient composition of the infant formula is as close to breast milk as possible for proper growth and development of the infant. However, human milk is a complex dynamic matrix, and therefore significant research has been done and is still ongoing to fully understand and mimic human breast milk, particularly its fat composition. Lipids play a critical role in infant nutrition. A number of advances have been made in infant formula lipid content and composition so that formula can better simulate or mimic the nutritional functions of human maternal milk.

The aim of this study was to determine the effect of fat level and composition on chemical, textural, microbial and sensory properties of set yoghurt analogue. The best fat level for production of yoghurt analogue was found to be 2% (w/v). Studies on the effect of fat composition (canola-to-sesame oil ratios of 2.0/0, 1.3/0.7, 0.7/1.3, 2.0/0) indicated the superior performance of pure sesame oil. Increasing the canola-to-sesame oil ratio generally resulted in an inferior product. Replacement of milk fat by vegetable oils yielded yoghurts with a lower saturated fatty acid content and less firmness.

The aim of the work is to evaluate the effect of diet (goat milk, warm milk replacer or acidified milk replacer) on the growth, slaughtering performances, meat quality and fat composition of suckling kids of the Saanen breed. A total of 120 Saanen kids were used for the trial. They were born within 48 h from 60 goats that had the twin parturition. They were randomly divided into three treatment experimental group, each made up of 40 animals, of both sex, and housed in three different pens. One group was fed with natural milk by their dams, and kids remained with their mothers until 45 days of life. One group was fed with a milk replacer and one group was fed with an acid milk replacer. Live weight, hot and cold carcass weight, dressing percentage, chemical composition and fatty acids profile and meat colorimetric parameters were investigated. No effects were observed on live weight, carcass weight, dressing percentage and carcass composition. Fatty acid profile was affected by feeding system. Kids fed with goat milk showed meat richer in some saturated fatty acids as C10:0, C17:0 (P

Taste plays an essential role in human life and has a major impact on people's food preferences. Based on the recent discovery of taste-related genes in a Neanderthal and the assumption that taste preferences are likely to have existed in earlier Paleolithic times also, we believe that this is a potentially useful line of inquiry. Since taste preferences are embedded within social and cultural imprinting, we explore the very long nutritional, cultural and perceptional connection between humans and elephants in the Paleolithic period in order to examine the probable role of taste in decision-making regarding elephant procurement and consumption. The aim of this study is to explore the extent to which taste preference could be detected in relation to elephant consumption. We have compiled ethno-historical accounts of elephant consumption from Africa in an attempt to establish patterns based on taste preferences. We then investigated Paleolithic faunal assemblages that contained elephant remains in an attempt to detect preferences that might have influenced food selection in the deep past. We suggest that early hominins might have had taste preferences and that elephant meat played a significant role in their diet, when available. Furthermore, the archaeological evidence coupled with ethnographic observations and the study of frozen mammoths suggest that juvenile elephants were specifically a delicacy and were hunted intentionally since their specific meat and fat composition seems to have had a better taste and a better nutritional value.

Parenteral nutrition-associated liver disease (PNALD) is frequently detected in neonatal intensive care units. Parenteral lipid emulsion (PLE) content has been implicated in its pathogenesis. We aimed to study the effect on incidence and outcome of PNALD by replacing soy-based PLE with olive oil-based PLE in a population-based group of preterm infants.All infants in Stockholm County with gestational age (GA)30 weeks were included (n = 615). Infants who died before 28 days of age or were referred to or from other regions were excluded (n = 97). PNALD was defined as conjugated serum bilirubin ≥ 30 μmol/L and exceeding 20% of the total fraction on at least 2 occasions. Two different 2-year time periods were compared: before (SOY period) and after (OLIVE period) switching PLE. For each PNALD case, 2 GA-matched controls were randomly identified.PNALD incidence was 14.8% (37/250) in the SOY period and 12.7% (34/268) in the OLIVE period (P = 0.52). The OLIVE infants with PNALD had more risk factors, such as lower GA and longer periods of parenteral nutrition, for developing PNALD than the SOY infants. Nevertheless, treatment during the SOY period was an independent risk factor for PNALD in logistic regression analysis.Population-based incidence of PNALD is 1 of 7 in preterm infants with GA30 weeks. Changing from soy oil to olive oil-based PLE did not decrease the incidence of PNALD significantly. Olive oil-based PLE carries an equal or slightly decreased risk to develop PNALD compared with soy oil-based PLE.

The paper presents the results of analytical and experimental studies of the possibility of combining the fats of animal and vegetable origin in formulations of liver pate of functional purpose. The analysis of the fatty acid composition of vegetable oils is widely available on the market of Ukraine. It is recommended to use the soybean oil as the most valuable content of polyunsaturated fatty acids such as ω-3 for introduction a meat products of emulsion type in the composition. It is investigated an influence of introduction of vegetable oil to change the structural, mechanical and organoleptic characteristics of pate masses and experimentally established that at inclusion of more than 12,5 % of vegetable oil to the weight of the main raw material is occurred its large separation and it significantly affects the organoleptic characteristics of the finished product. Finding the optimum mass fraction of soybean oil in formulations of liver pate of functional purpose is decided by using the desirability function proposed by Harrington. For this purpose, it is developed generalizing model that takes into account the influence of the organoleptic quality indicators, the ratio of monounsaturated, polyunsaturated and saturated fatty acids to recommend the best, limiting shear stress and the ratio of polyunsaturated fatty acids series of ω-6 and ω-3. With the help of the developed model it is found the optimum mass fraction of soybean oil for inclusion into liver pate of functional purpose, which is 11,6 %.

Cultured beef is an exciting technology to produce beef from bovine muscle stem cells and adipose tissue derived stem cells. It has the potential to produce an exact mimic of beef with proper protein and fat composition. However, the technology is still in an early phase and although it can be derived from morphologic characteristics that cytoskeletal proteins are present in the right amount and composition, the fat fraction is still unknown.

International audience; In adults, fat is a major determinant of food palatability. From the onset of complementary feeding (CF) adding fat to complementary foods is recommended to ensure an optimal growth and cognitive development. However, whether adding fat to complementary foods would impact acceptance (in terms of intake and liking) has been little investigated. This study sought 1) to evaluate acceptance of added fat (either vegetable oils or dairy fat) in a vegetable puree in weaning-age infants; 2) to determine whether early differential fat exposure through milk (breast milk and formula have different fat composition) and fat addition in complementary foods can influence acceptance and 3) to explore if fat acceptance can be related to inter-individual differences in salivary compounds potentially involved in fat perception. Twenty six infants with contrasted milk feeding history participated and were introduced with complementary foods at 4.8 months. During the 1st month of complementary feeding, acceptance of 3 broccoli purees (0% fat, 7% of vegetable oils, 7% of dairy fat) was determined through ad libitum intake and global liking, in the laboratory and at home. Saliva was collected: lipolytic activity and carbonic anhydrase 6 concentration were determined. Puree intakes were not impacted by fat addition, whatever the type of added fat. Moreover, the history of milk feeding (breast milk vs. vegetable oils based formulas) in the very first months did not explain acceptance for added fat. Finally, no links between intake and saliva composition were evidenced. Altogether, this study found that the addition of fat did not modify food acceptance by infants during early complementary feeding. Thus, future research should investigate the development of fat acceptance over experience in early infancy.

Body fat composition reflected by body fat percentage (BF%) is one of the important components in disease risk evaluation. Among the methods available to measure BF%, skinfold calipers (SKF) and bioelectrical impedance analysis (BIA) are the most commonly used. The study was conducted to evaluate the difference in body fat composition measurement between SKF and BIA methods among professors. This study analyzed secondary data from the health evaluation of Universitas Padjadjaran (UNPAD) professors. This study involved 72 professors (50 male, 22 female) after fitted into the inclusion and exclusion criteria. BF% was measured among UNPAD professors using SKF and BIA. After obtaining agreement by Bland-Altman Plot, the data were analyzed by muliple paired-t test according to gender, physical activity level and body mass index (BMI) categories. The study showed no significant difference in BF% between SKF and BIA in overall population, between gender and physical activity level (p>0.05). For BMI, the only category that showed significant difference in BF% between the 2 methods was obese I group (p=0.001). In conclusion, there is no significant difference in BF% between SKF and BIA methods according to gender, physical activity levels and BMI categories except for obese I group.

The effects on body composition and cardiovascular risk of functional meat products, within a balanced diet, were investigated in a randomized, double-blind, 10-week nutritional intervention. Fifty-four adults were distributed in three groups, consuming 600 g/week of a reference meat product (RP), optimized nutritional product-1 (ONP-1), lower in fat, or ONP-2, n-3 PUFA enriched. Measures were performed at baseline and the endpoint. All groups lost fat mass, being subjects on the ONP-2 group those with more fat loss (p = 0.042) compared to the other groups. Correlation analyses evidenced significant associations between alpha-linolenic acid (ALA) intake and plasma levels (p = 0.001), as well as between plasma levels and fat mass changes (p = 0.03). The inclusion of optimized meat products, with n-3 PUFA (Polyunsaturated fatty acids) and an improved nutritional profile may be a healthy strategy, as a functional food, within an isocalorically controlled diet. ALA consumption may play a role in body composition changes.

Health related physical fitness (HRPF) is considered to be an indirect marker of a person’s health and wellbeing, reflecting the interplay and integration of many persons’ systems and body functions. Purpose: To investigate the relationship between body mass index (BMI) and HRPF in a national cross-sectional sample of Saudi girls and adolescents. Methods: Weight, height and four components of HRPF (body fat composition, strength and endurance, flexibility and cardio-respiratory fitness) were measured in three age groups [(8 - 10), (11 - 12) and (13 - 15) years]. Pearson correlation coefficient and regressions analysis using a non-linear quadratic model were used to evaluate the relationship between BMI and HRPF in three age groups. Results: The results revealed variable relationships among tests. Lower scores in body fat composition and cardio-respiratory fitness were associated with higher body mass indexes in each age group. Also lower scores in muscle strength and endurance were recorded in girls aged from 11 to 15 years. Relationships between BMI and flexibility differed among age groups. Conclusion: BMI significantly and differentially influenced individual HRPF, but effects varied with age. Higher body mass indexes were generally associated with lower HRPF. The level of HRPF determined by this study may serve as an indicator of potential health risks that overweight and obese children girls and adolescents faced.

The heating characteristics of different lean-to-fat ratios in ground beef (90/10, 85/15, 80/20, 73/27) was investigated using radio-frequency (RF) heating of ground beef homogenates. A homogenate model system was prepared with ground beef in phosphate buffer (pH 6.0). Homogenate blends were packaged in vacuum bags, immersed in pre-heated water at 10, 25 and 50 °C, and heated in the RF equipment to a target temperature of 60 °C. Beef homogenate blends with more lean and less fat (90/10 and 85/15) heated more rapidly, reaching the target temperature faster than the higher fat composition blends. The RF heating rates of the beef homogenate blends varied with water temperature; higher temperature resulted in rapid RF heating. The RF heating rate at 50 °C was the most rapid in heating all homogenate blends. The instrumental color characteristics for RF heated homogenate blends exhibited lower L * and a * values than uncooked homogenate blends. RF heating resulted in reduced redness and more oxidation of myoglobin (metmyoglobin formation) and lesser oxy- and deoxy-myoglobin redox forms in all beef homogenate blends independent of the initial water temperature. The results present scope to explore short time heating processes which will minimize quality deterioration in RF heated meat products.

Summary Background & aims The role of enteral nutrition (EN) fat composition in regulating inflammation in Crohn's disease (CD) is not clear. There is, moreover, insufficient evidence to guide the choice of EN in CD with any confidence. We have reanalysed the findings of previous studies in a systematic review focussing on the relationship between EN fat content and remission rates (RR). Methods A systematic search with no language restriction was undertaken in Medline and Embase databases supplemented by a manual search in the reference lists of identified studies. The selection criteria were: clinical trial, exclusive EN, adults and CD. Data on the type of EN, its fat composition, achieved RR, and study design were extracted. An established assessment tool was used to assess the quality of the studies. Results A total of 29 clinical trials are included in this review. The quality of the studies was highly variable. No fewer than 27 formulations of enteral feed were identified including 4 elemental and 23 non-elemental preparations. There was a positive correlation between the total n-6 fatty acid content and response rates, which was significant when expressed as the ratio between n-6 and n-3 fatty acids (r = 0.378, p = 0.018). A non-significant positive trend was founded (r = 0.072; p = 0.643) between medium chain triglycerides (MCT) delivery as a percentage of the total energy provision and RR. While a non-significant negative trend was reported for the delivery of monounsaturated fatty acids (MUFA) (r = −0.23, p = 0.13). A qualitative advantage to regimens based on safflower oil suggest that optimised therapeutic approaches are within reach.

Objective: This study aimed at determining the existence of oils and fats in ghee manufactured in Bangladesh and to validate the nature of the impurity. Materials and Methods: In this study, a ghee sample was prepared in the laboratory by follow¬ing standard methods and was used as a control sample. On the other hand, 19 ghee samples, including five branded samples (B1B5), and 14 local samples (L1L14) were collected from dif¬ferent manufacturers. The ghee samples were assessed for fat composition, Reichert Meissl (RM), saponification, Polenske, acid, Kirschner, and butyro refractometer (BR) values. To validate the ghee samples, vegetable oils and body fats were mixed in different ratios and then analyzed. Results: All the branded samples contained more than 99.5% fat, but only three local samples showed more than 97% fat. Admixing of soybean oil and coconut oil in different ratios showed the RM value from 1.57 ± 0.09 to 4.14 ± 0.21, whereas incorporation of hydrogenated vegetable oils and tallow showed 6.36 ± 0.03 to 14.10 ± 0.14. Nine local samples revealed RM values similar to external fat admixed samples. B2, B4, B5, L2L8, and L10L14 samples saponification values differed from the standard limits. Polenske, acid, Kirschner values and BR reading for L4, L6, L7, L8, L10, L12, L13, and L14 showed the worst results. All values varied significantly (p < 0.01). Conclusion: Local samples, L4, L6, L7, L8, L10, L12, L13, and L14, were assumed to be adulterated with external oils and fats. The quality of local ghee is questionable, as the samples contained more than 8% moisture, whereas pure ghee had less than 0.5% moisture. [J Adv Vet Anim Res 2020; 7(4.000): 678-684]

Chicken skin and chicken meat display different buffering effects which may impact the survival of Salmonella attached to them when treated with acids. This study investigated the role that differences in fat composition of chicken skin and meat play in their buffering capacity. The survival of Salmonella attached to chicken skin and meat in the presence of fat, and treated with acetic acid was also investigated. Fat was extracted from chicken skin and meat and the buffering capacities of chicken skin, meat, extracted fat and their respective remnants were determined. Two strains of Salmonella Typhimurium and two strains of S. Enteritidis were attached independently to each of the chicken component listed above and enumerated before and after treatment with 0.3 M acetic acid. Chicken skin has a higher fat content as compared to chicken meat. Skin (13 mmol H+/(pH∗ kg)) had a stronger buffering capacity (p

The melting point (TM) of fat is relevant to health, but available methods of determining TM are cumbersome. One of the standard methods of measuring TM for animal and vegetable fats is the slip point, also known as the open capillary method. This method is imprecise and not amenable to automation or mass testing. We have developed a technique for measuring TM of animal fat using the Rotor-Gene Q (Qiagen, Hilden, Germany). The assay has an intra-assay SD of 0.08°C. A single operator can extract and assay up to 250 samples of animal fat in 24 h, including the time to extract the fat from the adipose tissue. This technique will improve the quality of research into genetic and environmental contributions to fat composition of meat.

Bariatric surgery is considered to be the effective treatment alternative conducted over the lifetime for reducing weight in patients with clinically morbid obesity. For many patients, the benefits of weight loss, including decreases in blood glucose, lipids, and blood pressure as well as increase in mobility, will outweigh the risks of surgical complications. But patients undergoing bariatric surgery have the least risk for long-term diet-related complications as reported in several studies. Thus, with an increasing number of severely obese patients undergoing bariatric surgery, the multidisciplinary healthcare system will need to be managed continuously. Many nutrition support specialists will need to become familiar with the metabolic consequences for the frequent monitoring of nutrition status of the patients. South Korea has a very short history with bariatric surgery, and relatively few studies have been conducted on bariatric surgery. Therefore, the objective of this report was to compare the nutrient intake, weight loss, body fat composition, and visceral fat before and after the bariatric surgery.

Aging is associated with gradual replacement of muscle with fat and fibrous tissue as well as increased total body fat content. We assessed whether muscle fat index, visceral fat index, and total body fat index can predict frailty and Length of hospital Stay (LOS) following Transcatheter Aortic

The addition of calcium is widely accepted as a tool in cheese-making but the effect on the microstructure of cheese during and following manufacture is not known. In this study, cheeses made with milk containing 200–600 mg L−1 of additional CaCl2 had significantly lower fat loss into the whey collected after cooking; however, the final fat composition or yield of cheese did not change. The microstructure of the gel with 300 or 600 mg L−1 CaCl2 addition was less porous and the cooked curd consisted of a denser protein network that may retain more fat during the early stages of manufacture. In contrast, the cheddared curd and cheese contained more micro-pores than cheeses with lower or no calcium addition. Such micro-pores could possibly be the channels by which fat escaped during pressing. This study shows that calcium addition altered the microstructure and pattern of fat loss during Cheddar manufacture.

The effects of different types (fractionated palm oil and hydrogenated fats – HFs) and amounts of fats on the rheological and textural properties of laboratory made nut creams were evaluated. Samples were produced in a roller ball mill pilot plant, and the color, rheological and textural characteristics were evaluated. Experimental creams were compared with two commercial ones. The highest amount of HFs led to an increase of consistency, viscosity and elasticity of creams involving a reduction in colorimetric parameters compared to ones with or without a low level of HFs. Finally, the potential interchangeability between fundamental and empirical measurements was demonstrated. Practical Applications Quality and stability of nut creams are affected by a number of factors, such as types and different amounts of fats. The study of the influence of the impact of different types and amounts of fats is important for manufacturing improvements in order to optimize the different nut cream formulations and the final rheological quality of products. This study may provide a useful guide for producers in order to let them to discriminate and choose a right fat composition of nut creams on the basis of their overall rheological characteristics, assessed by empirical and/or fundamental measurements.

This study was conducted to develop equations to predict carcass and body fat compositions using biometric measures (BM) and body postmortem measurements and to determine the relationships between BM and carcass fat and empty body fat compositions of 44 crossbred bulls under tropical grazing conditions. The bulls were serially slaughtered in 4 groups at approximately 0 d (n = 4), 84 d (n = 4), 168 d (n = 8), 235 d (n = 8), and 310 d (n = 20) of growth. The day before each slaughter, bulls were weighed, and BM were taken, including hook bone width, pin bone width, abdomen width, body length, rump height, height at withers, pelvic girdle length, rib depth, girth circumference, rump depth, body diagonal length, and thorax width. Others measurements included were total body surface (TBS), body volume (BV), subcutaneous fat (SF), internal fat (InF), intermuscular fat, carcass physical fat (CFp), empty body physical fat (EBFp), carcass chemical fat (CFch), empty body chemical fat (EBFch), fat thickness in the 12th rib (FT), and 9th- to 11th-rib section fat (HHF). The stepwise procedure was used to select the variables included in the model. The r(2) and the root-mean-square error (RMSE) were used to account for precision and variability. Our results indicated that lower rates of fat deposition can be attributed to young cattle and low concentration of dietary energy under grazing conditions. The BM improved estimates of TBS (r(2) = 0.999) and BV (r(2) = 0.997). The adequacy evaluation of the models developed to predict TBS and BV using theoretical equations indicated precision, but lower and intermediate accuracy (bias correction = 0.138 and 0.79), respectively, were observed. The data indicated that BM in association with shrunk BW (SBW) were precise in accounting for variability of SF (r(2) = 0.967 and RMSE = 0.94 kg), InF (r(2) = 0.984 and RMSE = 1.26 kg), CFp (r(2) = 0.981 and RMSE = 2.98 kg), EBFp (r(2) = 0.985 and RMSE = 3.99 kg), CFch (r(2) = 0.940 and RMSE = 2.34 kg), and EBFch (r(2) = 0.934 and RMSE = 3.91 kg). Results also suggested that approximately 70% of body fat was deposited as CFp and 30% as InF. Furthermore, the development of an equation using HHF as a predictor, in combination with SBW, was a better predictor of CFp and EBFp than using HHF by itself. We concluded that the prediction of physical and chemical CF and EBF composition of grazing cattle can be improved using BM as a predictor.

Background: The USDA Healthy Eating Index (HEI) is used widely to measure diet quality because it allows a number of different applications. Although several evaluations of the HEI-2010 have already been carried out, there is lack of those which focus on associations between the HEI and nutrient intakes. This study updates and expands upon previous findings on these associations. Methods: Using German consumption data, where ∼12 million purchases from 13 131 households are recorded, HEI-2010 total and individual scores, as well as several energy and nutrient densities were calculated. Correlations between the HEI and individual energy and nutrient densities were carried out to identify which nutrients are more or less well represented by the HEI. Results: The HEI had the highest correlations with energy density and the densities of water-soluble vitamins (e.g. folic acid) and minerals (e.g. calcium). Weaker associations were identified for the densities of fat-soluble vitamins (e.g. vitamin D) as well as of the vitamins B1 and B12. Negligible correlations were detected for the densities of trace elements (e.g. fluoride and iodine), salt and fat composition. Conclusions: Given that energy intake and the intake of plant-based foods are relevant dietary issues, the HEI-2010 can be defined as a meaningful index to describe diet quality. However, because the intakes of salt, trace elements (e.g. fluoride and iodine) and fat-soluble vitamins, as well as the fat composition may be less reflected, they should be analyzed separately when using the HEI for measuring diet quality.

This study examined relationships between exercise motives, exercise behavioral regulations, and physical fitness in college students. It was hypothesized that more intrinsic motives and more self-determined regulations would be associated with better fitness. Exercise motives of students participating in physical activity classes ( N = 194) were assessed using the Motives for Physical Activity Measure–Revised (MPAM–R) and behavioral regulations were assessed with the Behavioral Regulation in Exercise Questionnaire 2 (BREQ–2). Aerobic fitness was assessed using the PACER run test, and body composition was assessed using hand-held, bio-electric impedance analyzers. MPAM–R and BREQ–2 subscales were regressed onto the two fitness measures. For the MPAM–R, stronger competence and fitness motives predicted better fitness and stronger appearance motives predicted worse fitness. For the BREQ–2, higher intrinsic motivation predicted better aerobic fitness, and stronger, introjected regulation predicted higher body fat composition. These findings have implications for fitness professionals and physical educators.

Summary An eight-week feeding trial was conducted to determine the dietary histidine requirement of Indian catfish, Heteropneustes fossilis (6.20 ± 1.25 cm, 4.65 ± 0.48 g) in 75-L flow-through circular troughs. Six isonitrogenous (40%) and isoenergetic (17.90 kJ g−1) amino acid test diets with graded levels of l-histidine (0.25–0.75%, dry diet), in gradation of 0.10% histidine were formulated. Fish were randomly stocked in triplicate groups and fed experimental diets at 4% BW per day at 08:00 and 18:00 h. Maximum live weight gain (288%), best FCR (1.40) and PER (1.78) were occurred at 0.55% dietary histidine level. For the live weight gain, FCR, PER and body protein deposition data were examined using quadratic regression analysis, the breakpoints indicating requirements for histidine at 0.58, 0.54, 0.53 and 0.54% of dry diet, respectively. Significantly (P 0.05) low among all dietary groups, except in diet I and diet II. Based on the above results, the recommended diet for young H. fossilis should contain histidine at 0.54% of dry diet, corresponding to 1.35% of dietary protein for optimum growth and efficient feed utilization.

The suitability of milk for specific dairy products might be improved by changing milk fat or milk protein composition. In the RobustMilk project, we showed that milk fat composition is determined by genetic factors. In addition, recent studies indicate that milk protein composition is strongly affected by genetic factors. This suggests that there are opportunities to change milk composition by means of selective breeding. Traditional selection is based on large-scale phenotyping and not all analytical methods are suited for this purpose. The RobustMilk project team has shown that several fatty acids can be predicted on the basis of IR spectra. Accuracy of predicting individual milk proteins based on IR spectra is low. In addition to phenotypic records, selection might be based on genotypic information. DGAT1 and SCD1 genotypes are strongly associated with fat composition. β-Lactoglobulin, β-casein and κ-casein protein variants are strongly associated with protein composition. We conclude that tools are now available for changing detailed milk fat or milk protein composition by means of selective breeding.

A redução dos níveis de ácidos graxos trans (AGT) em produtos de panificação tem sido uma meta do setor produtivo brasileiro. A fim de avaliar a composição da gordura de biscoitos de polvilho, foram analisados produtos comerciais do estado de São Paulo, em 2009 (14 amostras) e 2013 (11 amostras). A gordura foi determinada por gravimetria (hidrólise prévia) e os ácidos graxos, por cromatografia em fase gasosa. Em ambos os períodos, os níveis médios de gordura total (17 e 18%) e AGT (3%) foram elevados. Pelo menos um dos componentes variou mais do que 20% do declarado, em 86% (2009) e 55% (2013) das amostras. Das 25 amostras analisadas, 20 continham gordura hidrogenada e altos teores de AGT; três amostras (com óleos de palma/ láuricos) apresentaram baixos teores de AGT, porém elevados de ácidos graxos saturados (AGS). Outras duas amostras, contendo óleo vegetal, apresentaram quantidades insignificantes de AGT e consideráveis de ácidos graxos poli-insaturados, benéficos à saúde, porém susceptíveis à oxidação. Os resultados indicam a necessidade de continuidade no monitoramento deste produto e do desenvolvimento de alternativas tecnológicas para adequá-lo às recomendações de redução dos componentes relacionados ao risco de doenças cardiovasculares, especialmente os AGT.

This study investigated the effect of mulberry fruit extract(MFE) on antioxidant and anti-inflammatory activities of middle aged women with rheumatoid factor (RF). Thirty two middle-aged subjects were divided into two groups which were normal middle-aged group (NMG) and abnormal middle-aged group whose serum RF level were > 10 u/mL (AMG). All groups had consumed MFE (100 mL/day) for 4 weeks. Anthropometric measurements, serum inflammatory factors, serum oxidative stress markers analyses were performed at baseline and then at 4 weeks following the study. There were no significant differences in anthropometric measurements, including BMI, WHR and body fat composition between two groups. But after 4 weeks MFE consumption, serum levels of C-reactive protein (CRP), ferric-reducing ability of plasma (FRAP), serum TNF-α, IL-2, IL-4 had significantly decreased (p

The effects of linagliptin on fat content in diet-induced obese rats were compared with those of the appetite suppressant sibutramine. Female Wistar rats fed a high-fat diet (HFD) for 3 months received vehicle, linagliptin (10 mg/kg) or sibutramine (5 mg/kg) treatment orally, once daily for 6 additional weeks, while continuing the HFD. Magnetic resonance spectroscopy analysis of fat content was performed at baseline and at the end of the 6-week treatment period. Linagliptin treatment profoundly reduced hepatic fat compared with vehicle, with an effect comparable to that of sibutramine. The vehicle-corrected mean change (95% CI) from baseline in hepatic fat and intramyocellular lipid was -59.0% (-104.3%, -13.6%; p = 0.015) and -62.1% (-131.6%, 7.4%; p = 0.073), respectively, for linagliptin compared with -54.3% (-101.5%, -7.1%; p = 0.027) and -72.4% (-142.4%, -2.4%; p = 0.044), respectively, for sibutramine.

The aim of this study was to compare production, carcass and meat quality parameters, boar taint compounds and fat composition of green and dry-cured hams, between immunocastrated (IM), surgically castrated (CM) and female (FE) Duroc purebred pigs (n=75, 138.7±8.27kg). Liveweight and fat and muscle thicknesses were measured and average daily gain was calculated during growth. Carcass, meat and fat quality parameters were measured. Immunocastrated grew faster than CM or FE after the second dose of vaccine. IM had the lowest dressing percentage but similar % of ham and carcass lean to FE and CM. The effect of the immunocastration on carcass fatness depended on the location, did not affect fat and meat quality and reduced skatole and androstenone levels. Both in green and dry-cured ham, immunocastration slightly altered FA composition. Thus, Duroc pigs vaccinated with Improvac are suitable for the production of high quality dry-cured ham.

Phenotypic information on individual protein composition of cows is important for many aspects of dairy processing with cheese production as the center of gravity. However, measuring individual protein composition is expensive and time consuming. In this study, we investigated whether protein composition can be predicted based on inexpensive and routinely measured milk Fourier transform infrared (FTIR) spectra. Based on 900 calibration and 900 validation samples that had both capillary zone electrophoresis (CZE)-determined protein composition and FTIR spectra available, low to moderate validation R 2 were reached (from 0.18 for α S1 -casein to 0.56 for β-lactoglobulin). The potential usefulness of this model on the phenotypic level was investigated by means of achieved selection differentials for 25% of the best animals. For α-lactalbumin (R 2 =0.20), the selection differential amounted to 0.18g/100g and for casein index (R 2 =0.50) to 1.24g/100g. We concluded that predictions of protein composition were not accurate enough to enable selection of individual animals. However, for specific purposes when, for example, groups of animals that meet a certain threshold are to be selected, the presented model could be useful in practice on the phenotypic level. The potential usefulness of this model on the genetic level was investigated by means of genetic correlations between CZE-determined and FTIR-predicted protein composition traits. The genetic correlations ranged from 0.62 (β-casein) to 0.97 (whey). Thus, predictions of protein composition, when used as input to estimate breeding values, provide an excellent means for genetic improvement of protein composition. In addition, estimated repeatabilities based on 3 repeated observations of predicted protein composition showed that a considerable amount of prediction error can be removed using repeated observations.

The effects of graded levels of corn distillers dried grains with solubles (DDGS) were investigated as a partial replacement for sources of protein, energy, and other nutrients for broilers when the digestible amino acid balance was maintained. Zero, 8, 16, and 24% DDGS were incorporated into isonutritive diets at the expense of corn, soybean meal, and dl-Met. Poultry oil, l-Lys, and l-Thr additions increased with increasing levels of DDGS. Diets were each fed to 36 Cobb 500 straight-run broilers in 6 floor pens in 2 experiments. In experiment 1, broilers fed ≥8% DDGS showed increased BW gain compared with those fed the control diet during the 0- to 18-d starter period (P = 0.0164) but were almost identical in BW at 42 d (P = 0.9395). The only difference at 42 d was in the carcass fat composition of female broilers: percentage of fat pad decreased with increasing DDGS level (P = 0.0133). Corn DDGS reduced the pellet durability index. However, the pellet durability index was not related to growth or feed utilization. In experiment 2 at 42 d, broilers fed all levels of DDGS showed increased BW gain compared with those fed the control diet. Broilers may perform well when fed properly balanced feeds containing up to 24% DDGS despite reduced pellet quality.

In this paper some physicochemical and textural characteristics of four puff pastry margarines are defined: MLT1 and MLT2 with low trans fatty acid (TFA) content, MLT3 with relatively low and MLT4 with high TFA content. Analyzing the solid trigliceride content (SFC), the crystallization kinetics in isothermal conditions and the margarine firmness, it is determined whether the technological characteristics of margarines (which are very important for puff pastry quality) are significantly changed due to TFA decrease in margarines. The highest SFC at 10, 20, 25 i 30°C have samples MLT1 and MLT4. Despite of significant differences in fatty acid composition of these margarines, SFC content at temperatures at 20, 25, and 30°C do not differ significantly, at the level of significance of 95% (p>0.05). The SFC of MLT1 and MLT2 samples, which have practically the same fatty acid composition at every investigated temperature, statistically have significant difference (p