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Optimizing planting density is crucial for balancing resource competition, light penetration, and tree productivity in orchard systems. This study investigateed the impact of planting density on the yield and fruit quality of the hazelnut cultivar 'Tonda Francescana®' grafted onto Corylus colurna L. rootstocks. The research aimed to assess how different planting densities influenced light penetration, canopy volume, yield, and the nutritional profile of hazelnuts during their sixth growing season. Three planting densities were tested: 625, 1250, and 2500 trees per hectare (low, medium, and high density, respectively). The results show that medium-density planting provided the best balance between light availability, canopy development, and yield efficiency. The synthesis of monounsaturated fatty acids (MUFA) and α-tocopherol (vitamin E) was more prominent in the medium-density system (80.2% and 10.3%, respectively), suggesting a favorable metabolic response to moderate competition for resources. In contrast, high-density planting yielded the most per hectare (2898 kg/ha) but exhibited lower individual tree productivity (1.16 kg). Low-density planting had the highest light penetration (53%) but lower overall yield (822 kg/ha) and quality, with greater starch accumulation in the fruit. In general, medium-density planting optimized both yield and kernel quality, with potential implications for orchard management and breeding strategies to enhance hazelnut production and nutritional value. [ABSTRACT FROM AUTHOR]

To evaluate the feasibility of using photon-counting detector computed tomography (PCD CT) to simultaneously quantify fat and iron content Phantoms with pure fat, pure iron and fat-iron deposition were scanned by two tube voltages (120 and 140 kV) and two image quality (IQ) settings (80 and 145). Using an iron-specific three-material decomposition algorithm, virtual noniron (VNI) and virtual iron content (VIC) images were generated at quantum iterative reconstruction (QIR) strength levels 1–4. Significant linear correlations were observed between known fat content (FC) and VNI for pure fat phantoms (r = 0.981–0.999, p < 0.001) and between known iron content (IC) and VIC for pure iron phantoms (r = 0.897–0.975, p < 0.001). In fat–iron phantoms, the measurement for fat content of 5–30% demonstrated good linearity between FC and VNI (r = 0.919–0.990, p < 0.001), and VNI were not affected by 75, 150, and 225 µmol/g iron overload (p = 0.174–0.519). The measurement for iron demonstrated a linear range of 75–225 µmol/g between IC and VIC (r = 0.961–0.994, p < 0.001) and VIC was not confounded by the coexisting 5%, 20%, and 30% fat deposition (p = 0.943–0.999). The Bland–Altman of fat and iron measurements were not significantly different at varying tube voltages and IQ settings (all p > 0.05). No significant difference in VNI and VIC at QIR 1–4. PCD CT can accurately and simultaneously quantify fat and iron, including scan parameters with lower radiation dose. [ABSTRACT FROM AUTHOR]

Novel probiotic yoghurt was produced using the combination of bacterial cultures Lactobacillus plantarum HA119 and Bifidobacterium animalis subsp. lactis B94 and yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Its basic nutritional composition, colour, texture, rheological properties, and sensory profile were compared with yoghurt produced using the same technological process and standard yoghurt cultures (control sample), as well as other commercially available yoghurts with different milk fat contents. Despite the fat content of the yoghurt made with the new probiotic cultures being 1.44%, its apparent viscosity was similar to that of high-fat yoghurt (2.99%). Other results from rheological measurements indicate that the new yoghurt had a stronger protein network, presumably due to the higher number of exopolysaccharides compared to both control and commercial yoghurts. Sensory analysis revealed that there were no statistically significant differences between the novel probiotic yoghurt and high-fat yoghurt as perceived by panellists. In conclusion, this combination of probiotic cultures can be used to produce yoghurt with rheological and sensory properties similar to high-fat yoghurts, without the need for hydrocolloids or changes in the production process. [ABSTRACT FROM AUTHOR]

Caloric intake can greatly affect many aspects of an organism's life. A deficiency of calories can lead to stress resulting in decreased fecundity, insufficient calories to maintain tissues and increased lifespan. Conversely, increasing caloric density increases fecundity and decreases lifespan. Despite decades of work exploring food quality and quantity on physiology in the model species Drosophila melanogaster Meigan 1830 (Diptera: Drosophilidae) and the melanogaster group in general, relatively little work explores the physiological responses to diet manipulation in other Drosophila species, like the obscura species group. Here, we looked at the effects of five different caloric densities (0.5×, 0.75×, 1.0×, 1.5× and 3.0×) on food intake, body weight, body fat, fecundity and longevity in D. pseudoobscura Frolova & Astaurov, 1929 (Diptera: Drosophilidae). Comparing longevity and fecundity across diets, we found that heavy caloric concentration (3.0×) decreases lifespan and that calorie restriction (0.5× and 0.75×) led to significant decreases in fecundity and body weight. However, calorie concentration did not significantly increase D. pseudoobscura body fat. By expanding our understanding of the physiological responses to diet stress to D. pseudoobscura, we establish the framework for comparative work across Drosophila species. With this information, we can then identify which physiological responses to diet manipulation might be most conserved and comparable across species. [ABSTRACT FROM AUTHOR]

The influences of fish collagen peptide (FCP) and egg yolk lecithin (EYL) on the proliferation, fat accumulation and triglyceride content in feline adipocytes were investigated in this work, aiming at unveiling the mechanism of fat accumulation for cheek of feline animals. The lipogenic changes of adipocytes in the presence of FCP and EYL were determined by high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS). The results demonstrated that FCP of 10 mg/mL had the strongest cell activity, with a relative increment rate of 156 ± 0.23%, and the triglyceride content reached 215.9 ± 3.86 mmol/L. By comparison, it was observed that an EYL concentration of 5 mg/mL elicited the highest cell activity, exhibiting a relative increment rate of 152 ± 0.60%, and the level of triglyceride content was noted to reached 256.56 ± 25.68 mmol/L. After the feline adipocytes were treated with different concentrations of two active substances, fat formation and lipid droplets were found by oil red O staining. Liposome analyses confirmed that the formation of lipid compounds was regulated by FCP and EYL through pathways involved in lipid metabolism, notably including inositol phosphate insulin resistance, and phosphatidylinositol signaling pathways. This regulation was found to enhance cell vitality and facilitate fat accumulation. These findings provide a new strategy for the development of nutritional and healthy products or foods that promote feline cheek. [ABSTRACT FROM AUTHOR]

Abstract During an examination of 3299 cheeses imported into the United Arab Emirates (UAE) from 2017 to 2021 for compliance with regulations regarding moisture and fat content, microbial quality, acidity, the presence of quinoline (a non-permitted colorant), sorbic acid, and the presence of rust discoloration, it was found that 91% of cheeses were compliant with UAE legislation. However, 9% were in violation of one or more of the mandated quality parameters, suggesting that adulteration had occurred. Within product categories the greatest level of non-conformity at 13% was noted for processed cheese, primarily due to violations caused by high moisture and low-fat content. This is important because moisture levels in processed cheese can influence its texture and shelf life. The microbial assessment of cheese showed that 85.7% of semi-hard and 77.5% of soft cheeses had non-compliant levels of E. coli. It was notable that 21.8% of non-compliant products originated from Turkey. Cheeses from Germany had the lowest level of non-conformity at 0.6%. This study illustrates the need for border scrutiny to include physicochemical examinations of cheese samples. The current initiative aims to promote the need for equity in global trade and to prevent the marketing of adulterated food items. Graphical Abstract

During an examination of 3299 cheeses imported into the United Arab Emirates (UAE) from 2017 to 2021 for compliance with regulations regarding moisture and fat content, microbial quality, acidity, the presence of quinoline (a non-permitted colorant), sorbic acid, and the presence of rust discoloration, it was found that 91% of cheeses were compliant with UAE legislation. However, 9% were in violation of one or more of the mandated quality parameters, suggesting that adulteration had occurred. Within product categories the greatest level of non-conformity at 13% was noted for processed cheese, primarily due to violations caused by high moisture and low-fat content. This is important because moisture levels in processed cheese can influence its texture and shelf life. The microbial assessment of cheese showed that 85.7% of semi-hard and 77.5% of soft cheeses had non-compliant levels of E. coli. It was notable that 21.8% of non-compliant products originated from Turkey. Cheeses from Germany had the lowest level of non-conformity at 0.6%. This study illustrates the need for border scrutiny to include physicochemical examinations of cheese samples. The current initiative aims to promote the need for equity in global trade and to prevent the marketing of adulterated food items. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Milk ejection disorders were induced by oxytocin receptor blockade. We tested the hypothesis that the degree of udder emptying at incomplete milk ejection can be estimated based on the concentration of various milk constituents in different milk fraction samples. To induce different levels of spontaneous udder emptying (SUE) 10 Holstein dairy cows were milked either with or without i.v. injection of the oxytocin receptor blocking agent atosiban (ATO). In ATOearly, 12 µg/kg BW ATO was injected immediately before and in ATOlate directly after a 1-min manual udder preparation. The normal milking routine served as the control treatment. In all 3 treatments the udder was completely emptied by the i.v. injection of 10 IU oxytocin (OT) at the end of spontaneous milk flow. During all experimental milkings 4 milk samples were taken in all treatments: at the start of udder preparation (foremilk; FM), immediately after cessation of spontaneous milk flow and cluster detachment by hand stripping (strip milk; SM), from spontaneous removed milk in bucket 1 (milk before OT; MBOT) and from the milk obtained after OT injection in bucket 2 (milk after OT; MAOT). Fat, protein, lactose, and electrolytes (Na, Cl, and K) were measured in each milk sample. In addition, electrical conductivity (EC) was determined in parallel to continuous milk flow recording. The treatments induced individual degrees of SUE; therefore, the final evaluations of data were based on SUE classes instead of treatments. The most pronounced differences of milk constituents at different degrees of SUE were found for the milk fat content. The fat content of SM and MBOT remained almost unchanged up to 60% SUE, but was considerably higher if >80% of the milk was spontaneously removed. The concentrations of Na and Cl were highest and of K lowest if less than 20% of milk was received in the different samples. The EC was higher in SM and MBOT if <20% of milk was received. In conclusion, the blockade of the OT effect influences primarily the fat content, which confirmed an OT-induced fat secretion during milking. Similar effects are likely found in situations of disturbed milk ejections, caused by a lack of or reduced release of OT in response to different degrees of tactile udder stimulation. Our results show that the measurement of fat content and the EC in SM samples collected after cluster detachment can be used to estimate the completeness of udder emptying. [ABSTRACT FROM AUTHOR]

Farm product such as meat is highly perishable to a varying degree. The perishability is further aggravated by prevalent poor handling and storage practices, insanitary habits, and ignorance. However, in fabrication of storage and handling equipment for perishable farm products, the focus lays on the prevention of contaminations during the short period of contact, hence the need to determine the physical properties, phytochemical constituent of some selected wood species and proximate composition of meat and the mean effect of the wood on nutritional value of the meat. To achieve these, the experiment was laid out in a 3×3×2 factorial experiment involving three species of wood material (Kaya senegalensis (W1), Isoberlinia doka (W2) and Mansonia altissima (W3), three duration (3 hours (T1), 6 hours (T2) and 9 hours (T3) and wooden board (coated and uncoated) as (C1×C2), arrange in randomized complete design (RCD) in three replications making a total of 3×3×3=27×2= 54 treatments. The physical properties of the wood species were determined. The meat was minced before and after handling on different species of wood for three (3) hours interval of the 3 replications and proximate analysis was conducted for determination of moisture, protein, fat, and ash content. All data generated was analysed using analysis of variance (ANOVA) and mean effects of meat handled on wood were determined. The results of the physical properties of wood species revealed that, the moisture content of the wood species ranges from (8-10%) and porosity index value (1.28 - 1.79), which is suitable for handling meat in terms of the physical properties. The most valuable component of meat from the nutrition and processing point of view is protein. Protein contents values define the quality of raw beef meat. The result of proximate composition of meat handled on wooden board made of Isoberlinia doka retained the right nutritional quality based on protein content at (20.41%) which falls within USDA standard (USDA, 2010) for acceptable protein content of Meat and was significantly different at (P<0.05). Monsonia altissima, when coated resulted in beef meat retaining higher protein content across all stages of exposure time which falls above required acceptable standard. It was noted that Monsonia altissima posed health risk during handling due to its potential to cause Asthma, Pneumonia and sensitization through its dust, hence proper selection of wooden material needs to be developed to ensure nutrient are preserved in food. [ABSTRACT FROM AUTHOR]

This study explored various drying techniques and temperatures to analyze their effects on the drying kinetics and quality of copra. The initial moisture content of coconut kernels was 50%–55% (w.b.), which decreased to 6%–8% (w.b.) as a result of the drying process. This study focuses on evaluating the individual and hybrid effects of infrared drying (IRD) and hot‐air drying (HAD) techniques to enhance the quality of copra. Three drying methods were used: IRD, HAD, and infrared‐assisted hot‐air drying (IRAHAD). Coconut pieces were subjected to different drying temperatures (50, 60, and 70°C) with a constant air speed of 2 m/s. Optimal results were achieved by employing the IRAHAD method at 60°C, preserving a crucial fat content of 68.4% essential for increased extraction of oil from copra and comparatively high drying rates. In particular, the drying rates in IRAHAD were twice as high as those in IRD and HAD. At a drying temperature of 60°C, the logarithmic model and the diffusion approximation model were deemed the best fit for HAD and IRAHAD, respectively. Practical applications: This study demonstrates the efficacy of infrared‐assisted hot‐air drying (IRAHAD) at 60°C in preserving copra's crucial fat content of 68.4% for optimal oil extraction. By implementing IRAHAD, producers can efficiently dry coconut kernels while maintaining quality, enhancing extraction yields, and improving overall profitability in the coconut processing industry. [ABSTRACT FROM AUTHOR]

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Yoghurt is one of the fermented products from cow's milk and skim milk as a source of protein to cover nutritional needs. With the development of innovation and the creation of food products, yogurt has many flavors from various fruits and vegetables. Yogurt food product innovations can also be made from skim milk combined with the addition of avocados. Avocado is a fruit that contains fiber, riboflavin (B2), niacin (B3), vitamins A, C, E, K, vitamin B6, magnesium, glutathione, and unsaturated fatty acids. The purpose of this study was to describe the effect of the concentration of avocados (Persea americana) on the quality of microbiology (total LAB) and chemistry (pH, fat content, and protein content) in yogurt drinks. The research used laboratory experimental methods, and data analysis was done descriptively. The treatment of adding avocados is 0%, 10%, 15%, and 20%. The results of the study obtained the effect of the concentration value of adding avocados (Persea americana) with the results of the study: the total value of LAB increased from 4.1x109±0.20 CFU/mL (10%) to 4.4x109±0.07 CFU/mL (15%), the pH value decreased from 4.30±0.02 (0%) to 3.89±0.01 (20%), The fat content value increased from 0.05±0.007 % w/b (0%) to 0.57±0.005 % w/b (20%), the protein content value decreased from 3.46±0.02% w/b (0%) to 2.94b±0.00 % w/b (20%). The conclusion of this study is the effect of adding avocados (Persea americana) on the quality of microbiology (total LAB) and chemistry (pH, fat content, and protein content) in yogurt drinks.

Long-Fei Xia,1 Jing-Bo Li,2 Guo-Sheng Tian,2 Wei-Ran Jiang,3 Yao-Shuang Li,1 Chen-Ying Lin,1 Hui-Na Qiu,2 Fan Wu,4 Jun-Jia Wang,5 Chun-Jun Li,2 Jing-Na Lin2 1Tianjin Union Medical Center, Tianjin Medical University, Tianjin, 300070, People’s Republic of China; 2Department of Endocrinology, Health Management Center, Tianjin Union Medical Center, Nankai University Affiliated Hospital, Tianjin, 300121, People’s Republic of China; 3Eastman Institute for Oral Health, University of Rochester Medical Center, Rochester, NY, USA; 4School of Medicine, Nankai University, Tianjin, 300071, People’s Republic of China; 5Graduate School, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, People’s Republic of ChinaCorrespondence: Jing-Na Lin; Chun-Jun Li, Email 13207628978@163.com; li_chunjun@126.comObjective: To investigate the impact of sarcopenia on the 10-year risk of atherosclerotic cardiovascular disease (ASCVD) among individuals with type 2 diabetes mellitus (T2DM).Methods: This study included the clinical, laboratory, and body composition data of 1491 patients with T2DM who were admitted to the Department of Endocrinology and Metabolism at Tianjin Union Medical Center from July 2018 to July 2023. The China-PAR model was utilized to evaluate cardiovascular disease risk. Associations between ASCVD risk and various clinical parameters were analyzed, and the relationship between body composition parameters and ASCVD risk was assessed using logistic regression.Results: The analysis revealed that T2DM patients with sarcopenia had a higher 10-year ASCVD risk compared to those without sarcopenia, with reduced muscle mass independently predicting an increased risk of cardiovascular disease. This association was significant among female T2DM patients, while male T2DM patients with sarcopenia showed a marginally higher median ASCVD risk compared to their non-sarcopenic counterparts. ASCVD risk inversely correlated with body muscle parameters and positively correlated with fat content parameters. Specifically, height- and weight-adjusted fat mass (FM, FM%, FMI) were identified as risk factors for ASCVD. Conversely, muscle parameters adjusted for weight and fat (ASM%, SMM%, FFM%, ASM/FM, SMM/FM, FMM/FM) were protective against ASCVD risk. These findings highlight the critical role of sarcopenia in influencing cardiovascular disease risk among Chinese patients with T2DM, as predicted by the China-PAR model.Conclusion: This study highlights the importance of sarcopenia in T2DM patients, not only as an indicator of ASCVD risk, but possibly as an independent risk factor in this demographics.Keywords: atherosclerotic cardiovascular disease, ASCVD, type 2 diabetes, T2DM, sarcopenia, fat content, muscle mass

The aim of the present research was to study the influence of the calving season in conditions of the upcoming climate changes on the productive traits of dairy cows in Bulgaria. The study was conducted on a cattle farm with a capacity of 500 dairy cows, which were loose-housed in open free-stall barns (shed-type). In the research, 286 lactations of 199 Holstein cattle from the studied farm were included. The cows with the highest average milk yield for lactation—8522.2 kg—calved in the spring, while the cows with the lowest milk yield—8082.7 kg—calved in the summer. Cows that calved in the spring had the highest maximum daily milk yield (lactation peak)—38 kg—whereas cows that calved in the summer had the lowest—35.7 kg. Regarding the composition indicators of milk, fat, and protein content, no significant effect of the calving season was found, but there was a tendency for the lowest values for the percentage of fat in milk to be reported for cows that calved in the summer—3.68%—and the highest for those calved in the spring—3.71%. Regarding the percentage of protein in the milk, the lowest values were observed for cows that calved in autumn—3.19%—and the highest for cows that calved in summer—3.27%.

ABSTRACT: Selenium-enriched Saccharomyces cerevisiae (SSC) as organic selenium (Se) has been shown to have better advantages and is approved for use in animal feed rather than inorganic Se, however, there is little available data on the toxic effects of SSC on poultry. The present study was conducted to investigate the effects of high-dose SSC on growth performance, antioxidant status, tissue fat content and Se concentration, and selenoenzyme mRNA expression in chicks. A total of 500, 1-day-old SPF chicks were randomly divided into 5 groups with 10 replicates of 10 chicks each. Group 1 served as a control and was fed a basal diet supplemented with 0.15 mg/kg Se from sodium selenite (SS), group 2 was fed the basic diet supplemented with 1.5 mg/kg Se from SS, while groups 3, 4, and 5 were fed the basal diet supplemented with 1.5, 5 and 10 mg/kg Se from SSC, respectively. The results showed that SS and SSC supplementation significantly affected the average daily feed intake (ADFI), feed/gain ratio (FCR), glutathione peroxidase (GPx) and superoxide dismutase (SOD) activities, total antioxidant capacity (T-AOC), malondialdehyde (MDA) content, tissue fat content and Se concentration, and GPx1 and GPx4 mRNA levels compared with the control group (P < 0.05). Compared with group 2, group 3 exhibited higher GPx and SOD activities, tissue Se concentration, and lower MDA content on d 30, and higher Se concentration, GPx1 mRNA levels in liver and breast muscle and GPx4 mRNA levels in liver and thigh muscle, and lower MDA content on d 60 (P < 0.05). The results of correlation analysis showed that high-dose SSC supplementation was positively correlated with AFDI, FCR, MDA content, and tissue Se concentration, and negatively correlated with GPx and SOD activities, T-AOC, GPx1 and GPx4 mRNA levels in tissues. In conclusion, up to 1.5 mg/kg Se from SSC in diet may be a safe concentration for chicks that exhibited better biological effects than SS, the toxic effects of high-dose SSC supplementation mainly exhibited growth decrease, peroxidation and lipid metabolism disturbance, and became stronger with the increase of dietary Se levels.

Summary: The effect of different fat contents of milk and cheese whey mixture (20:80) on physicochemical, rheological and sensory properties of Ricotta cheese spread (RCS) was evaluated. Four types of product such as no‐fat milk (NFM)‐RCS, low‐fat milk (LFM)‐RCS, medium‐fat milk (MFM)‐RCS and full‐fat milk (FFM)‐RCS were prepared from Ricotta cheese curd added with salt (1.5%) and guar gum (0.4%). The NFM‐RCS had higher (P < 0.05) protein, ash, acidity, dynamic modulus (G' and G"), critical stress, firmness, work of shear, stickiness, work of adhesion values and lower fat, and pH, L*, a*, b* values when compared with LFM‐, MFM‐ and FFM‐RCS. Except spreadability, highest sensory scores for all other attributes were found in MFM‐RCS when compared with other experimental samples. This study indicated that increase in fat content or decrease in protein content of RCS samples produced lower viscoelastic modulus values, firmness, stickiness, adhesiveness and higher spreadability, yield, solids recovery and highly acceptable sensory characteristics. [ABSTRACT FROM AUTHOR]

Fast food is a food that is timely and easily prepared and consumed. Generally, it is made of cheap and low nutritional value ingredients. The aim of this study is to determine the fat and the fatty acid composition of regular and healthy fast foods in Amman, Jordan. Thirty-six samples of different fast-food items were collected from three regular fast-food restaurants. Twelve samples were bought from a healthy fast-food restaurant. The results showed that the highest fat content among regular samples was in chicken burger (CB) 12.022% but it was the lowest in turkey sandwich (T) 5.13%. Total fat was lower in healthy items. The highest amount of fat was in healthy chicken pizza (IPH) 6.62%, while baked potato (BP) showed the lowest fat content (0.27%). Halloumi sandwich (H) recorded the greatest level of saturated fatty acids (SFA) 67.01%, yet the lowest was in beef shawarma (BS) 28.30%. Healthy halloumi (HH) recorded the greatest level of SFA (69.45%) where it was the lowest in BP (20.60%). The greatest monounsaturated fatty acids (MUFA) content was in BS (42.88%), however its lowest content was in cheese pizza (EP) 26.31%. The highest content of MUFA was in healthy chicken fajita (HCF) 55.33% while its lowest was in HH (27.24%). The highest polyunsaturated fatty acids (PUFA) content was recorded by chicken shawarma (CS) 34.45% where it was the lowest in H (5.29%). The highest PUFA content was in samples containing meat. The greatest PUFA content was recorded in healthy turkey (HT) 38.01%, whereas it was the lowest in HH (5.20%). The highest level of trans fatty acids (TFA) was observed in French fries (FF) (0.72%), while its lowest amount was in chicken burger (CB) (0.12%). The highest TFA level was in HT (0.86%) while its lowest amount was in BP (0.11%). The ω-6/ω-3 in regular samples was from 5:1 for (CS) to 36:1 for (FF). Nevertheless, ω-6/ω-3 ranged from 1:1 to 22:1 for healthy beef quesadilla (HBQ) and HH in healthy samples. It was found that ω6/ω-3 in healthy samples was lower than regular ones. The PUFA/SFA ranged 0.08 - 1.25 for H and BS. Whereas, the PUFA/SFA ranged 0.07 - 1.59 for HH and BP in healthy samples. Among the regular samples, the highest atherogenic index (AI) and thrombogenic index (TI) were in H (2.54 and 3.06). The lowest AI and TI were in BS (0.47) and CS (0.54). The highest AI and TI were in HH (2.91 and 3.46) in healthy samples, whereas the lowest AI and TI were in BP 0.26 and 0.49. [ABSTRACT FROM AUTHOR]

In order to evaluate the effect of Artemisia sieberi extract from different habitats on the shelf life of Iranian white cheese, this research was conducted in 2022 in the research laboratory of Qom University, Iran. A factorial experiment was conducted based the completely randomized design, and cheese in terms of chemical and microbial characteristics in the conditions of no extract (control) and the use of extract containing 1% of the weight of the fresh material of A. sieberi from three habitats of Venan, Tajkhatun and Abbas Abad was checked on the 1st, 1 5 th and 30th. The results showed that the population of cheese microorganisms increased with the increase of the storage period, and the extract of Venan better controlled the population of microorganisms than other extracts. The amount of pH and protein in the dry matter decreased with the increase of the storage period, and the amount of moisture, salt, fat, dry matter, phenol and antioxidant activity increased. Venan extract increased the quality and shelf life of cheese more than other extracts, which may be due to the higher amount of total phenol in Venan extract compared to other extracts. In general, the extract of Artemisia sieberi significantly increased the shelf life and quality of cheese, and with further studies, the extract of this valuable plant can be used to increase the shelf life and quality of food products, especially dairy products. [ABSTRACT FROM AUTHOR]

Wheat is a staple crop essential to the diet and economy of Basra Governorate. Ensuring its quality and viability post-harvest is crucial for food security and economic stability in the region. The study was conducted during the period from November 1st, 2021, to August 1st, 2022, at the College of Education, Qurna - University of Basra. The aim is to determine the best storage method and duration for preserving wheat seeds. Four varieties of wheat seeds (Ibaa 99, Al-Baraka, Al-Rashid, Abu Ghraib) were stored using two storage methods (piles, bags) and three time periods (3 months, 6 months, 9 months). Laboratory germination tests and chemical analysis of the seeds were also performed after each storage period. The results showed that the method of storage in bags and the time period of three months was the best in preserving the seeds, and it also resulted in the highest germination percentage and fastest germination speed. Al-Baraka cultivar showed the highest average germination rate (96.38%), while Abu Ghraib cultivar gave the lowest germination rate (92.77%). In the triple interactions (varieties x storage methods x storage periods), the four cultivars x two storage methods (bags and piles) x the storage period for three months, and the same cultivars x two storage methods x the storage period for six months gave the highest germination rate, which ranged between (100 and 95). %. While, Abu Ghraib cultivar × piles method × nine-month storage period, and Al-Rasheed cultivar × piles method × nine-month storage period gave an average germination rate of (78.33 and 76.66) %, respectively. As for Al-Baraka variety, it showed the highest average germination speed (5.91), while the Al-Rasheed variety showed the lowest germination speed (5.25). In the triple interactions, the four cultivars x the two-storage methods x the storage period for three months, and the same cultivars x the two-storage methods x six months gave the highest germination speed, which ranged between (7.96 and 4.60). While, Abu Ghraib cultivar × piles method × storage period of nine months, and Al-Rasheed cultivar × piles method × storage period of nine months gave the lowest average germination (3.73 and 4.06), respectively. The results of the chemical analysis of the stored seeds showed a decline in the quality of the seeds with the length of the storage period, as the percentages of protein, starch, and fat decreased. As the cultivar Ibaa 99 gave the highest average protein percentage (11.20) %, while the Abu Ghraib cultivar gave the lowest average protein percentage (9.84%). The Al-Baraka variety gave the highest average fat percentage (1.76) %, while the Ibaa 99 variety gave the lowest average fat percentage (1.08%). As for the starch percentage, the Abu Ghraib cultivar showed the highest average (64.46) %, while the Al Baraka variety gave the lowest average starch percentage (63.03%). [ABSTRACT FROM AUTHOR]

Simple Summary: In the last decade, we have been witnessing serious climate changes related to global warming. This affects all living beings, including dairy cows. As the climate warms, dairy cows in temperate climate zones experience heat stress (HS), which affects the quantity and quality of milk they produce. In the present scientific work, the influence of the calving season on the yield and composition of cows' milk was studied. As a result of the study, it was found that cows that calved in summer, under conditions of HS, had the lowest milk yields for lactation, the lowest milk yields at the peak of lactation, and the lowest fat content compared to cows that calved in other seasons of the year. Regarding the protein content of the milk, a tendency was found for cattle that calved in the summer to have the highest values of this trait. The aim of the present research was to study the influence of the calving season in conditions of the upcoming climate changes on the productive traits of dairy cows in Bulgaria. The study was conducted on a cattle farm with a capacity of 500 dairy cows, which were loose-housed in open free-stall barns (shed-type). In the research, 286 lactations of 199 Holstein cattle from the studied farm were included. The cows with the highest average milk yield for lactation—8522.2 kg—calved in the spring, while the cows with the lowest milk yield—8082.7 kg—calved in the summer. Cows that calved in the spring had the highest maximum daily milk yield (lactation peak)—38 kg—whereas cows that calved in the summer had the lowest—35.7 kg. Regarding the composition indicators of milk, fat, and protein content, no significant effect of the calving season was found, but there was a tendency for the lowest values for the percentage of fat in milk to be reported for cows that calved in the summer—3.68%—and the highest for those calved in the spring—3.71%. Regarding the percentage of protein in the milk, the lowest values were observed for cows that calved in autumn—3.19%—and the highest for cows that calved in summer—3.27%. [ABSTRACT FROM AUTHOR]

Abstract Pacu (Piaractus mesopotamicus) is a fish with a high production potential in Brazil. However, one limitation is the excessive amount of ether extract in its carcass, an undesirable characteristic for the consumer. One approach to overcome this limitation is to improve carcass quality through zootechnical additives such as caffeine. The aim of this study was to evaluate the effect of supplementing the diet of pacu with caffeine on cut yield, biological indices, and carcass composition. Two hundred pacu with an initial weight of 1,687 g were used. The animals were allocated to 20 aquaculture cages of 1 m³, with 10 animals per cage. A completely randomized design with four treatments and five replicates was used. The treatments evaluated consisted of four inclusion levels of caffeine: T1 = 0.00 g; T2 = 0.16 g; T3 = 0.32 g, and T4 = 0.48 g caffeine.kg-1 of feed. The findings show that caffeine can be recommended as a diet supplement for carcass improvement of pacu, reducing the fat content and increasing the protein content of the carcass. Caffeine up to 0.32 g.kg-1 of feed can be added to the diet of pacu without affecting its performance or cut yield.

Males display phenotypic characteristics that may be associated with their quality, allowing non-random mating and post-copulatory female choice. In the damselfly Calopteryx haemorrhoidalis asturica, males have a conspicuous pink colouration in the underside of abdominal segments 8–10, which they exhibit during pre- and post-copulatory courtship. We hypothesized that this colouration functions to increase male mating success and/or to elicit females to oviposit. We estimated mating and oviposition success of 27 males, and on the following day, treated males had their segments 8–10 painted black and control males the seventh segment. We recorded the number of male–male fights and courtships, whether the courtship ended in copulation, and whether the female remained in the territory and laid eggs. Our results indicate that the mating success of male C. h. asturica was not significantly affected by the removal of the pink colouration of the abdominal tip, but this colouration clearly affected their success in enticing females to oviposit. Courtship frequency, fat content and muscle mass were positively correlated to male mating rate, and the number of aggressive encounters was negatively correlated. Our study yields experimental evidence for the function of pink colouration of male C. h. asturica, in the context of post-copulatory sexual selection.

To investigate the effects of initial protein, fat content, and storage temperature on the shelf life of UHT pure milk packaging, three types of UHT pure milk were used as research objects to experimentally measure sample browning index and protein hydrolysis index during storage at 23, 30, and 37 ℃. Integrate the dataset and determine specific input parameters based on its performance on the prediction set, and carry out UHT pure milk packaging shelf life prediction based on BP neural network. The results showed that the fitting degrees of the BP neural network model for the browning index and protein hydrolysis index of UHT milk were 0.9412 and 0.9527, respectively, and compared with traditional multiple linear regression model’s number of 0.8799 and 0.9211, the BP neural network model with optimized hidden layer neuron numbers had higher prediction accuracy for the changes in characteristic indicators during the storage period of UHT pure milk, providing technical support for rapid and accurate prediction of the shelf life of UHT pure milk with different formulas.

The product of processing snakehead fish into crackers by adding moringa leaf extract (Moringa oleifera) is the latest innovation in making food ingredients that can increase the nutrients, protein and fiber in the resulting snakehead fish crackers. This research aims to increase the added value of snakehead fish crackers by adding moringa leaf extract in the processing process.

Novel probiotic yoghurt was produced using the combination of bacterial cultures Lactobacillus plantarum HA119 and Bifidobacterium animalis subsp. lactis B94 and yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Its basic nutritional composition, colour, texture, rheological properties, and sensory profile were compared with yoghurt produced using the same technological process and standard yoghurt cultures (control sample), as well as other commercially available yoghurts with different milk fat contents. Despite the fat content of the yoghurt made with the new probiotic cultures being 1.44%, its apparent viscosity was similar to that of high-fat yoghurt (2.99%). Other results from rheological measurements indicate that the new yoghurt had a stronger protein network, presumably due to the higher number of exopolysaccharides compared to both control and commercial yoghurts. Sensory analysis revealed that there were no statistically significant differences between the novel probiotic yoghurt and high-fat yoghurt as perceived by panellists. In conclusion, this combination of probiotic cultures can be used to produce yoghurt with rheological and sensory properties similar to high-fat yoghurts, without the need for hydrocolloids or changes in the production process.

Eating is a central feature of the lives of opportunistic omnivores such as humans and Norway rats. Yet in most laboratory research with Rattus norvegicus, the food landscape is monotonous, and the studies utilizing a variety of foods shed little light on intake of individual foods or choice behavior. The present study provides the most comprehensive description to date of female and male laboratory rats’ intake of foods that they and humans encounter outside of the laboratory. In eleven experiments, test foods included varieties of peanut butter, cheese, cookies, meat, chocolate, fruits, and vegetables. Rats were given commercial products or custom versions that controlled for proportion of calories from fat and caloric density, one or two foods at a time. A final experiment examined pure macronutrient self-selection. Intraspecies diversity was modeled with rat lines selectively bred on a taste phenotype. All groups voluntarily ate every food, with intake (in grams) highest for vegetables and lowest for pure macronutrients. When Low- (LoS) and High-Saccharin-Consuming (HiS) rats differed, LoS rats ate more meat and fat and were choosier whereas HiS rats ate high-carbohydrate foods more avidly; exceptions and sex-dependent differences occurred. Using these results to enrich the food landscape for laboratory rats can enhance the comparative study of food intake and its relation to other behavioral systems.

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The article presents the results of studying the impact of live weight on the milk productivity of Holstein cows of various origins after the first completed lactation in three breeding herds. To assess the influence of live weight on the productive traits of cows, the analyzed population in all herds was divided into three groups. Cows with a live weight up to 600 kg (Group I) and from 601-630 kg (Group II) in the herd of SLL "Gomerţ Efrem" positively correlated with milk yield and the amount of milk fat. In SLL "Dastocom", a positive moderate correlation (live weight - 305-day yield) was identified at cows of the first lactation of German selection up to 600 kg (Group I) (r = 0.448), and with an increase in live weight, the correlation coefficient acquired a negative value. In the breeding herd of SLL "Total Gnatiuc", an advantage was found in favor of locally generated cows by 537 and 302 kg for French and Dutch breeds, respectively, with no significant differences observed. [ABSTRACT FROM AUTHOR]

The purpose of this paper was to carry out a short statistical analysis on the fat content of milk from two breeds of cattle from a farm in the Moldavian area. 30 milk samples were analysed, more precisely 23 from the Holstein breed and 7 from the Simmental breed in two periods, such as the cold season (autumn-winter) and the warm season (spring-summer). It is known that these breeds are among the best breeds of cows for milk, the first being considered the most productive in the world, and the second the best breed of cows for farms in Romania. The Holstein breed is a highly specialized breed for milk production, while the Simmental breed is a dual-purpose breed selected for both meat and milk production. Following the statistical analysis, it can be seen that there were significant differences between the two breeds of cattle studied and also between the milk fat content recorded in the cold season compared to the fat content recorded in the warm season. The value of P was less than 0.0001, confirming the heterogeneity of the data recorded in the two seasons. The main conclusion is that for the total experiment, the data are significant (alpha=5%). [ABSTRACT FROM AUTHOR]

Santander emerging as the highest producer in the country. Notably, 100 % of the apples produced in this region were consumed fresh. It is therefore necessary to explore other transformation alternatives, such as producing snacks via deep frying, with the control of operating such variables as: driving force (∆T), process time (t) and pressure of the system (P). Objective: The objective of this work was to evaluate the effect of pressure in the process of obtaining fried apple slices “Malus domestica”. Methodology: Apple slices were subjected to osmotic dehydration (sucrose 45 % and citric acid 1 %) at two temperatures (20°C and 40°C) for 240 minutes. Subsequently, they were subjected to deep frying under control of temperature, immersion time and system pressure. For the experimental design, the response variables evaluated were: color change, moisture content, fat content, and sensory analysis. Results and conclusion : The optimal conditions found were: ∆T = 72,5°C, t = 662,7 s and P = 36,1 kPa, which also represents a certain similarity regarding the treatment of the best- rated sensory sample.

Tempeh known as indigenous food that has high nutrients and antioxidant compounds. Tempeh was produced from the fermentation of soybean with Rhizopus sp. Tempeh usually was wrapped with plastic or banana leaf. The purpose of this study to know the effect of soybean originated (import and local soybean) and the packaging material types (plastic, teakwood leaf, hibiscus leaf, and banana leaf) on antioxidant activity, fat content, and ash content of tempeh. The methods of this research were antioxidant activity analyses with DPPH (1,1-diphenyl-2- picrylhydrazil) Radical Scavenging Activity method, fat analyses with soxhlet method, ash analyses with dry method. The results of this research showed that the tempeh from local soybeans with waru leaf packaging had the highest antioxidant activity (53,43%), tempeh from import soybeans with plastic packaging had the highest fat content (48,89%), and tempeh from import soybeans with waru leaf packaging had the highest ash content (2,19%). We found that the soybean origin (import and local soybean) and the packaging types (plastic, waru leaf, jati leaf, and banana leaf) had significant effect (p

In the UAE, female entrepreneurs, termed “Tajrat”, sell a variety of homemade food products over online social media (OSM) platforms. Some of these food products are prepared and sold outside regulatory channels, with serious public health consequences. The study aimed to identify consumer demographics associated with purchasing of RTE, homemade food sold over in OSM platforms in the UAE and to assess the food quality by evaluating microbiological quality and fat percentage in RTE foods. A representative survey of the population of the UAE (n = 1303) was conducted, covering consumer demographics, frequency of purchase, and respondents’ perception towards safety and nutritional value. 66 % of respondents were Emiratis, fifty percent of whom purchased RTE foods online. Moreover, 61 % of participants purchased from “Tajrat” via OSM as opposed to other sources. Convenience (47 %) and taste (41 %) were the main drivers for purchasing RTE homemade foods. Although 76 % of respondents have at least one member of their family considered vulnerable, the safety levels, quality, and nutritional value of such products did not carry the same significance. Microbiological analysis of 35 food samples purchased online from “Tajrat” was conducted. Listeria spp. was isolated from 22 % of the samples, 43 % showed positive Staphylococcus aureus, and 31 % of the samples had coliform bacteria. Total Fat Content of RTE homemade food samples ranged between 2.6 and 30 g/100 g which is considered high and can cause serious health issues if consumed frequently. Recommendations from this study will help policy makers and regulators in the UAE to develop and implement education strategies targeting homemade food handlers.

Context: Leucine (Leu) is one of the branched-chain amino acids that is necessary for muscle protein synthesis. Basically, poultry feed ingredients contain abundant amounts of Leu. But little is known about dietary Leu deficiency in performance and health-attributing parameters of female broiler chickens, which may occur in crude protein-restricted diets. Aims: This study evaluates the effect of Leu deficiency in diets on the growth performance, body composition, immunity, and caecum microbiota of female broilers. Methods: Female broiler chicks (Cobb 500; 8 days old; n = 540) were randomly divided into six groups with six replicates (15 birds in each replicate) in a completely randomised design. The experimental diets included six concentrations of Leu (80%, 84%, 88%, 92%, 96%, and 100%) fed for 14 days. A basal Leu-deficient diet was formulated at the 80% recommended level, and the experimental diets were created by gradual replacing of crystalline L-glutamic acid with crystalline L-Leu. Average daily intake (ADI), average daily gain (ADG), feed efficiency (gain:feed), body composition, cutaneous basophil hypersensitivity (CBH) test to phytohaemagglutinin-P (PHA-P), antibody response to sheep red blood cell (SRBC) and caecum microbiota were investigated. Key results: The birds receiving the lowest Leu application level had the lowest ADI (P < 0.05) and a 20% higher fat content (P < 0.01) than did the birds fed 96% Leu. The population of Escherichia coli and coliform bacteria count was increased (P < 0.001; by 36% and 10.3% compared with the birds fed 100% Leu in the diet respectively), and Lactobacillus (but not Enterococcus) count was decreased (P < 0.001; by 26.4% compared with the birds fed 100% Leu in the diet) with decreasing concentrations of dietary Leu. Average daily gain, feed efficiency, carcass dry matter, protein and ash percentages, and immunity were not affected markedly by dietary treatments with different Leu concentrations. Conclusions: The Leu deficiency influenced the broiler performance, body composition, and caecum microbiota, but not the immune response. Implications: This study points to the importance of Leu supplementation in the diet of broilers to improve their growth performance, fat content, and intestine health. Poultry diets contain abundant amounts of leucine, a necessary feed ingredient for higher meat production. Leucine is one of the essential amino acids, whose deficiency impairs the broilers' performance, body composition, and caecum microbiota. This study points to the importance of leucine supplementation in the diet of broilers to improve their growth performance, fat content, and intestine health. [ABSTRACT FROM AUTHOR]

The object of this study is the production process of chopped meat semi-finished products with the addition of blended dried semi-finished products based on Jerusalem artichoke, pumpkin, and zucchini to the recipe, followed by frying in functionally closed environments. A technique for the production of dried semifinished products based on Jerusalem artichoke, pumpkin, and zucchini is proposed for use in the recipes of fried minced meat products to substitute bread. The water absorption of bread (at 23 min.) was compared at 11.3 cm³ and 12 cm³ for the dried mixture, which is 6.1 % higher. A comparative analysis of the chemical composition confirms a much higher content in the dried blend: 6 times more potassium, 4 times more calcium, and 31 times more dietary fiber. Also, the blend is characterized by a low fat content of 0.13 g and the presence of vitamins C, A, etc. Frying of chopped meat semi-finished products is proposed in functionally closed environments (FCE) with artificial cooling based on a heat exchanger with cold water and Peltier elements. The process is carried out at a temperature of 150...160 °C for 300 seconds. It was found that during 30 s of frying the test samples in FCE, the pressure is equal to 9∙10³ Pa, during 90 s – 28∙10³ Pa, at 120 s – 35∙10³ Pa, at 210 s – 40∙10³ Pa, and at 300 s – 42∙10³ Pa, respectively, which makes it possible to predict the process. The dynamics of frying chopped meat products in FCE with artificial cooling on the basis of a heat exchanger with cold water and Peltier elements for the 1st period of loss are about 52.6∙10-3 %/s, for the 2nd it is virtually unchanged. The maximum difference in changes in the fat medium is on 120...150 seconds of frying and actually reaches 12.0 % of the total fat content. At the end of the frying process, the total content of fatty medium is about 5.3 %, thereby confirming the effectiveness of using artificial cooling. [ABSTRACT FROM AUTHOR]

In this study, the heating penetration in salmon muscle tissue was evaluated during ohmic heating (OH) at 20 kHz. The electrical conductivities (ECs) in five muscle-tissue sections (fat content from 7.85 to 21.15 %) of salmon were measured under different conditions of applied frequency (50 Hz–20 kHz), temperature (5–70 °C), and direction of the electric current (parallel or series) in relation to the muscle arrangement. Significant differences in the ECs of the five sections were found, especially at high frequencies. A lower fat content and the parallel current direction resulted in higher ECs than a higher fat content and the series current direction. Empirical equations were derived to determine the EC values of all five sections of the salmon fillet based on their temperature dependence. The cooking losses after OH processes were low in the order of parallel < series < minced. These results are of potential value for the design of the OH process for salmon-based products. [ABSTRACT FROM AUTHOR]

In order to analyze the quality of milk produced by cows, it is crucial to acquire a deep understanding of the botanical characteristics of the pastures they graze on. Thus, the objective of this study was to evaluate both the floristic composition of the pastures and the levels of fat and protein present in the milk. This study was conducted in three distinct farms located in different regions of northeastern Algeria. Each farm housed a herd of 15 local breed cows, specifically "Brune d'Atlas," within an extensive farming system. The cows were exclusively fed fresh grass from permanent meadows, without any additional supplementary feed. The floristic composition of the pastures was assessed during four successive phenological stages of the grass (Tillering, early heading, heading, and flowering). At each stage, forage samples were collected from each pasture to determine their chemical composition (crude cellulose, total nitrogen, and fat). Higher levels of protein and fat were observed during the first phenological stage and in the first pasture, with statistically significant differences (p < 0.05) both between the different phenological stages and among the three pastures. These observed variations can be attributed to changes in the floristic composition and nutritive value of the grass. The content of unsaturated fatty acids varies depending on the phenological stage and the type of pasture. However, the saturated fatty acid level is solely influenced by the type of pasture. [ABSTRACT FROM AUTHOR]

Soybean quality indices, like yield, can be influenced by factors such as climatic conditions, applied technology or biological material. Soybean is a short-day species with moderate temperature requirements, especially during flowering, a critical period for achieving yield and crop quality, air temperature in the range of 17-18°C is considered the biological minimum, while the range of 22-25°C is considered optimal. High temperatures during the flowering period can cause significant yield losses through flower abortion especially when correlated with insufficient humidity. This paper presents summary data obtained in soybean cultivation under the conditions of the Transylvanian Plateau at Agricultural Research and Development Turda on the influence of sowing time on some quality indices. The experiment was realized using the block method in subdivided plots with 3 factors AxBxC on a type soil chernozem, characteristic of the Transylvanian Plateau with chemical description, the soil has a neutral to low alkaline pH, neutral to high humus content, well supplied in nitrogen and potassium, medium supplied in phosphorus. During three experimental years 2021-2023 climatic conditions and sowing times influenced differently the protein and fat content of 5 soybean varieties. The results obtained were statistically processed by the analysis of variance method and determination of the least significant difference -- LSD -- (5%, 1% and 0.1%). [ABSTRACT FROM AUTHOR]

Context. Soxhlet extraction is commonly used for determining fat content of meat, because it isthe basis of the AOAC Final Action method for this analysis. Petroleum ether is used as an extraction solvent but other solvents, such as chloroform, can be used. Chloroform has been stated to be a safer solvent than petroleum ether and is used extensively for Soxhlet extraction for meat research in Australia; yet, there has been no report that validates its use for this purpose. Aim. To compare the use of chloroform with that of petroleum ether as an extraction solvent for Soxhlet fat extraction in beef. Methods. The fat content ofsix beefsamples, reported as chemical lean (CL, 100 - %fat), was determined using Soxhletfat extraction with chloroform (by two independentresearch providers) and petroleum ether (b.p. 40-60°C, using three commercial providers). Passing-Bablok regression and Bland-Altman plot analysis were used to identify any differences and bias between the methods respectively. Key results. Passing-Bablok regression showed that there was no difference between the use of chloroform and the use of petroleum ether as a solvent for Soxhlet fat extraction in beef. Bland-Altman plot analysis indicated that there was no bias evident between the uses of each solvent. Thus, this would indicate that chloroform can be used as a solvent for Soxhlet fat extraction, providing equivalency to petroleum ether. While some minor differences were apparent, this is most likely attributable to sample heterogeneity. Conclusions. Chloroform was found to provide equivalency to petroleum ether for fat extraction from meat. While some minor differences were apparent in the fat content of meat, this has been attributed to likely sample heterogeneity. Implications. Chloroform can be used as an extraction solvent for Soxhlet fat extraction of beef. [ABSTRACT FROM AUTHOR]

ABSTRACT: The relationship between K232A polymorphism of the DGAT1 gene and milk yield and composition was evaluated by meta-analysis of pooled data of more than 10,000 genotyped cattle. Four genetic models, including dominant (AA+KA vs. KK), recessive (AA vs. KA+KK), additive (AA vs. KK), and co-dominant (AA+KK vs. KA) were used to analyze the data. The standardized mean difference (SMD) was used to measure the size of the effects of the A and K alleles of K232A polymorphism on milk-related traits. The results showed that additive model was the best model for describing the effects of K232A polymorphism on studied traits. Under additive model, milk fat content was strongly decreased in cows having the AA genotype (SMD = −1.320). Furthermore, the AA genotype reduced the protein content of milk (SMD = −0.400). A significant difference in daily milk yield (SMD = 0.225) and lactation yield (SMD = 0.697) was found between cows carrying AA and KK genotypes, suggesting the positive effects of the K allele on these traits. Cook's distance measurement suggested some studies as outliers and sensitivity analyses by removing influential studies revealed that the results of meta-analyses for daily milk yield, fat content and protein content were not sensitive to outliers. However, the outcome of the meta-analysis for lactation yield was strongly influenced by outlier studies. Egger's test and Begg's funnel plots showed no evidence of publication bias in included studies. In conclusion, the K allele of K232A polymorphism showed a tremendous effect on increasing fat and protein contents in the milk of cattle, especially when 2 copies of this allele are inherited together, whereas the A allele of K232A polymorphism had negative effects on these traits.

Alexander Combes,1 Simon McQueen,2 Catalina Alejandra Palma,1 David Benz,2 Scott Leslie,1,3– 5 Paul Sved,1,5 John Boulas,1,5 Arthur Vasilaras,1,5 Chris Rogan,2,5 Ilias Drivas,2 David Robert Eisinger,1 Richard Waugh2 1Department of Urology, Royal Prince Alfred Hospital, Camperdown, NSW, 2050, Australia; 2Department of Radiology, Royal Prince Alfred Hospital, Camperdown, NSW, 2050, Australia; 3RPA Institute of Academic Surgery, Sydney, NSW, Australia; 4Faculty of Medicine, University of Sydney, Sydney, NSW, Australia; 5Department of Urology, Chris O’Brien Lifehouse, Sydney, NSW, AustraliaCorrespondence: Alexander Combes, Department of Urology, Royal Prince Alfred Hospital, 50 Missenden Road, Camperdown, NSW, 2050, Australia, Tel +612 9515 7773, Fax +612 9515 7774, Email combes_08@hotmail.comPurpose: Renal angiomyolipoma (AML) is the most common benign renal tumor. Whilst generally asymptomatic, they can cause life-threatening bleeding. Selective angioembolization (SAE) may be used to treat large symptomatic and asymptomatic AMLs. We aimed to evaluate the efficacy of SAE for symptomatic and asymptomatic renal AMLs and determine characteristics that predict spontaneous bleeding.Patients and Methods: Data were retrospectively collected from a prospectively maintained database from July 2011 to April 2022. Patients were included if AML was > 4cm and they underwent subsequent SAE. Follow-up imaging was analyzed to calculate mean reduction in AML size. Clinical notes were reviewed to analyze lesion characteristics including vascularity, fat content and presence of aneurysm as well as post-procedural complications.Results: 26 patients with 30 AMLs were identified. Interval of follow-up imaging ranged from 1 to 60 months. 25 AMLs were embolized electively with 5 emergency embolizations performed for bleeding. Mean reduction in AML volume was 41% at 3 months (p=0.013) and 63% at 12 months (p=0.007). All 5 bleeding AMLs had a rich vascularity with 60% also having either aneurysms or a low fat content. Complications included post-embolic syndrome (n=9), segmental renal parenchyma devascularization (n=3), acute bleeding requiring re-embolization (n=2), nephrectomy for ongoing bleeding (n=1) and delayed bleeding managed conservatively (n=1). No deterioration in renal function was observed.Conclusion: SAE is an effective procedure for managing symptomatic and asymptomatic renal AML, with minimal significant complications. AML vascularity, fat content and aneurysms may be useful characteristics to assess future risk of bleeding in patients with renal AML.Keywords: selective angioembolization, aneurysm, fat content, tuberosclerosis complex

The purpose of this paper was to carry out a short statistical analysis on the fat content of milk from two breeds of cattle from a farm in the Moldavian area. 30 milk samples were analysed, more precisely 23 from the Holstein breed and 7 from the Simmental breed in two periods, such as the cold season (autumn-winter) and the warm season (spring-summer). It is known that these breeds are among the best breeds of cows for milk, the first being considered the most productive in the world, and the second the best breed of cows for farms in Romania. The Holstein breed is a highly specialized breed for milk production, while the Simmental breed is a dual-purpose breed selected for both meat and milk production. Following the statistical analysis, it can be seen that there were significant differences between the two breeds of cattle studied and also between the milk fat content recorded in the cold season compared to the fat content recorded in the warm season. The value of P was less than 0.0001, confirming the heterogeneity of the data recorded in the two seasons. The main conclusion is that for the total experiment, the data are significant (alpha=5%).

To explore the effects of lean source on the flavor of ground beef patties, beef inside rounds (n=9) were procured from each of the following treatment groups: commodity upper two-thirds choice (HC; USDA modest and higher marbling), heart-healthy-branded (HEART), natural grass-fed (NATURAL), and commodity USDA Select (SELECT) beef. Rounds from each source were ground and supplemented with commercially sourced, pre-ground commodity fat trim to form treatment batches containing10% or 20% total fat. Batches were then fine-ground and formed into 113.5-g patties. Patties were vacuum packaged and frozen until analyzed. Trained sensory panel, fatty acid profile, volatile compound composition, and metabolomic features subsequently were analyzed. Lean source had no impact (P>0.05) on any major trained sensory traits, but patties with 20% fat had higher (P

In dairy, there is a growing request for laboratory analysis of the main nutrients in milk. High throughput of analysis, low cost, and portability are becoming critical factors to provide the necessary level of control in milk collection, processing, and sale. A portable desktop analyzer, including three light-emitting diodes (LEDs) in the visible light region, has been constructed and tested for the determination of fat content in homogenized and raw cow's milk. The method is based on the concentration dependencies of light scattering by milk fat globules at three different wavelengths. Univariate and multivariate models were built and compared. The red channel has shown the best performance in prediction. However, the joint use of all three LED signals led to an improvement in the calibration model. The obtained preliminary results have shown that the developed LED-based technique can be sufficiently accurate for the analysis of milk fat content. The ways of its further development and improvement have been discussed. [ABSTRACT FROM AUTHOR]

Background: Quantitative analysis of echo intensity (EI) is a reliable method for discriminating between normal and neuromuscular disease-affected muscles in children. However, the effects of increased skeletal muscle fat mass and total body fat mass in healthy preschool children are yet to be determined. The purpose of this study was to compare the EI of skeletal muscles and local fat accumulation in healthy preschool children by gender and body shape using ultrasonography. Methods: Three- to six-year-old children (145 boys and 122 girls) without any known neuromuscular disorder were included in this cross-sectional research, during the period of 2015 to 2018 in Miyazaki prefecture, Japan. Anthropometry, body composition, and EI of the biceps brachii muscle (BB) and quadriceps femoris (RF) muscle were measured by ultrasonography. Differences in anthropometric measurements and body composition divided by two types of criteria using age and sex-specific percentiles were analyzed using two-way ANOVA (P<0.05). Results: EI at the BB of overweight children (above 90th percentile) was 9.82±3.76 for boys and 10.87±3.69 for girls. EI at the BB of normal children (10th-90th percentile) was 6.02±2.62 for boys and 6.53±2.92 for girls. EI at the BB of thin children (below 10th percentile) was 5.61±2.17 for boys and 6.52±3.49 for girls. EI at the BB of overweight children is higher than normal and thin children (P<0.001). EI at the RF of overweight children (above 90th percentile) was 16.97±5.12 for boys and 18.84±3.41 for girls. EI at the RF of normal children (10th-90th percentile) was 15.32±4.55 for boys and 16.20±3.98 for girls. EI at the RF of thin children (below 10th percentile) was 14.94±3.90 for boys and 14.58±4.94 for girls. EI at the RF of overweight children is higher than normal and thin children (P=0.024). These results were also similar for the groups created using the 25th and 75th percentiles, with the above 75th percentile group showing clearly higher values of EI. Conclusions: Our results suggested that the accumulation of adipose tissue within skeletal muscle varies with the degree of obesity. It seems reasonable to conclude that an extreme increase in body fat might be linked to higher visceral and skeletal muscle fat (ectopic fat content). [ABSTRACT FROM AUTHOR]

Research suggests that meat intake may increase the risk of coronary heart disease (CHD), but most studies take place in Western countries, where the types and amount of meat products consumed differ from those in Asian countries. We aimed to identify the association between meat intake and CHD risk in Korean male adults, using the Framingham risk score. We used data from the Korean Genome and Epidemiology Study (KoGES) Health Examinees (HEXA) study, including 13,293 Korean male adults. We estimated the association of meat intake with ≥20% 10-year CHD risk using Cox proportional hazards regression models to calculate the hazard ratios (HRs) and 95% confidence intervals (CIs). Subjects with the highest total meat intake had a 53% (model 4: HR 1.53, 95% CI 1.05–2.21) increased 10-year CHD risk compared to those with the lowest intake. Those with the highest red meat intake had a 55% (model 3: HR 1.55, 95% CI 1.16–2.06) increased 10-year CHD risk compared to those with the lowest intake. No association was observed between poultry or processed meat intake and 10-year CHD risk. Consumption of total meat and red meat was associated with a higher risk of CHD in Korean male adults. Further studies are needed to provide criteria for the appropriate meat intake by meat type to reduce CHD risk. [ABSTRACT FROM AUTHOR]