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Palm kernel cake (PKC) is a by-product of palm oil that is mainly used as animal feed. The tropical climate of Malaysia, along with high humidity, favours the growth of aflatoxin-producing fungi. PKC contamination with aflatoxins poses a serious food safety risk. The PKC samples were collected from selected palm kernel crushers in Malaysia between January 2015 and February 2018. A total of twenty-four samples (n = 24) were collected from Southern Peninsula Malaysia (10), Central Peninsula Malaysia (5), Northern Peninsula Malaysia (4) and East Malaysia (5). These samples were analysed for aflatoxins by solvent extraction and immunoaffinity clean-up, followed by determination using a high performance liquid chromatography (HPLC). Aflatoxins level in all samples were less than 5 µg kg−1, meeting the maximum allowed limit of 20 µg kg−1 set by the Food and Drug Administration (FDA) and the European Union (EU). The developed method of detecting aflatoxins as mentioned above was specific, easy, reliable and suitable for routine analysis of aflatoxins in animal feed. [ABSTRACT FROM AUTHOR]

In this paper, the Edinburgh Elasto-Plastic Adhesion (EEPA) model is used to characterize discrete-element particles. Based on the coupling technology of the computational fluid dynamics (CFD)-discrete-element method (DEM), the Euler–Lagrange interface is used to realize the solid–liquid coupling of muck and slurry in order to establish the numerical analysis model of jet crushing mud cake, and the correctness of the model is verified by jet testing. In order to investigate the crushing characteristics of mud cake under hydrodynamic action, further research is conducted on the crushing process of mud cake under different amounts of adhesion, compaction strength, and adhesion strength by jet impact. The mechanism of jet scouring mud cake is revealed by the force of fluid on mud cake particles, the form of mud cake breaking, and its breaking effect. The research results show that when the change in the amount of mud cake is proportional to the change in the contact area of the cutterhead, the crushing amount of the mud cake by the jet remains unchanged at first and then decreases. Whether the mud cake can be broken under different compaction strengths depends on its shear strength and its elastic–plastic state. The adhesion strength of particles greatly influences whether the mud cake can be broken. When the surface energy of the adhesion strength parameter increases to 1,200 J/m3, the jet force is not sufficient to break the mud cake. The research in this paper can provide new ideas and methods to guide the design of the scouring system of the anti-mud-cake cutterhead. [ABSTRACT FROM AUTHOR]

A high protein walnut flour (HPWF) was obtained by defatting walnut flour (WF), which is a by-product of the oil industry. The objective of this study was the chemical and techno-functional characterization of HPWF. Composition, amino acid content, protein secondary structure, protein solubility and thermal transitions were measured. Besides, the techno-functional properties, emulsion activity and stability, and water holding and oil absorption capacities, of HPWF were evaluated. Also, the molecular mass of proteins under denaturing conditions and the microstructure of HPWF were evaluated by electrophoresis and confocal scanning laser microscopy, respectively. HPWF had 55.4% protein content and 21.5% total dietary fibre. In terms of HPWF amino acid composition, the limiting amino acids were the sulphurated cysteine and methionine. By FTIR analysis, the main secondary structures were β-sheet (49%) followed by α-helix (24%); both structures are considered to be ordered. Likewise, HPWF soluble proteins increased at basic pH and HPWF proteins were separated in 11 bands with molecular masses ranging from 97 kDa to 18 kDa by electrophoresis. With respect to techno-functional properties, HPWF presented good emulsion activity (51%) and high thermal emulsion stability (46%). In addition, HPWF retained 571% and 242% of water and oil by weight, respectively. Finally, the micrograph showed the predominance of protein structures and fibre fragments, and the presence of few lipids mostly trapped. These results showed that HPWF is an interesting source of plant-based proteins and walnut flour can be used to obtain high protein ingredients from non-traditional sources. [ABSTRACT FROM AUTHOR]

In this study, clove essential oil nanoemulsion (CENE) was prepared and used at different levels (0, 1, 3, and 5%) in the formulation of the edible film based on modified potato starch (MPS). Physicochemical (water vapor permeability (WVP), solubility, and color) and structural properties (XRD and SEM) of edible films were studied. According to the results, the prepared CENE had a homogeneous and uniform distribution and its encapsulation efficiency was 80%. The incorporation of CENE decreased WVP, solubility, tensile strength (TS), and lightness (L*) while enhancing elongation at break (EAB) and yellowness (b*) of the films. According to the results, the optimal sample for coating sponge cakes was an edible film solution containing 3% CENE. Its effect on cake was compared to coating without CENE and also uncoated. The coating with 3% CENE maintained the moisture content of the cake, which reduced the firmness process, and weight loss and kept the freshness of the cake during storage. The microbiology analysis results demonstrated the inhibition effect of CENE on the growth of yeast and molds and recorded the lowest load of them compared to the uncoated sample after 21-day storage. According to the sensory evaluation, the overall acceptance score of the coated sample with 3% CENE on the 8th day after baking was acceptable and had no significant difference with the uncoated sample (p > 0.05). In light of this finding, the incorporation of CENE in the MPS edible coating demonstrates significant potential as an effective and safe preservation method for cake. [ABSTRACT FROM AUTHOR]

Drilling fluid additives are essential in formulating an optimal mud composition for the desired geological formation. They provide different functions that enable the drilling process to reach a target zone. However, the effectiveness of these additives may be limited under certain conditions. The physical attributes of the weighting material additives such as solid particle size (particle size distribution [PSD]). The PSD can influence multiple drilling fluid properties, including the rheology, filtration, and filter cake properties. This work examined the performance of perlite when incorporated into water‐based mud with three different grades of haematite particle sizes. The investigation focused on the rheological properties, filtration, and filter cake characteristics utilizing two distinct filtration mediums: the ceramic disk and core sample. The results indicated that the PSD minimally impacts the filtration and the filter cake properties when the pore distribution of the filtration medium is uniform at low drilling mud density. However, a more pronounced effect was observed when core samples were utilized during the filtration test, reflecting the variation in pore distribution. Remarkably, perlite exhibited exceptional effectiveness in improving the drilling fluid properties. Its influence became particularly evident when core samples were employed as the filtration medium, demonstrating resilience against changes in both filtration medium pore distribution and haematite‐varied particle size grades. In this case, maximum improvements of 69%, 84%, and 86% were achieved in filtration volume, filter cake thickness, and filter cake permeability, respectively. Perlite showed an excellent performance at varied conditions represented by filtration medium and weighting material PSD. [ABSTRACT FROM AUTHOR]

Introduction: Carrot (Daucus carota) is a nutrient-dense root vegetable, and carrot pomace is a by-product of the juice extraction procedure, which is recognized a source of phytochemicals and functional components. Almonds (Prunus dulcis) are packed with a decent amount of nutrients and bioactives. Methods: This study investigates the utilization of carrot pomace powder (CPP) and almond powder (AP) as partial substitutes for straight grade white flour (SGWF) in cakes to enhance their nutritional value and sensory appeal, while reducing waste from carrot processing. The aim is to assess the effects of incorporating CPP (at 5%, 10%, and 15%) and AP (at 5%) on the chemical composition and properties of cakes. Results and discussion: Comparative analysis reveals that AP is rich in fat (13.8 ± 0.6%) and protein (31 ± 0.6%), while CPP excels in ash (5.0 ± 0.5%) and fiber (43.3 ± 3.3%) content. Furthermore, SGWF exhibits the highest moisture content. Water holding capacities for CPP and AP are 5.2 ± 0.2% and 5.0±0.1%, respectively, and oil holding capacities are 1.3 ± 0.1% and 1.8 ± 0.2%, respectively. Additionally, CPP contains higher levels of sodium, potassium, and calcium, while AP contains higher levels of magnesium, iron, and zinc compared to SGWF. The addition of CPP and AP increases the ash, fat, fiber, and protein contents of the cakes. Notably, cakes containing 80% SGWF, 15% CPP, and 5% AP show significantly higher total phenolic content (TPC) (125.5 ± 3.8 mg GAE/100 g), total flavonoid content (TFC) (58.4 ± 1.4 mg QE/100 g), and DPPH activity (17.6 ± 2.7%) compared to control cakes. Furthermore, a significant increment in mineral content is observed in cakes with high levels of CPP and AP. Sensory evaluations reveal high acceptance of cakes containing 15% CPP and 5% AP. In conclusion, this study suggests that the incorporation of CPP and AP into cakes can improve their nutritional profile, antioxidant activity, and sensory characteristics, offering a sustainable approach to bakery product development. [ABSTRACT FROM AUTHOR]

AbstractThe slurry shield tunneling method is commonly used to construct submarine tunnels. Salt in the submarine strata becomes mixed into the pressure chamber of the tunneling device, resulting in deterioration of the slurry and filter cake quality, which reduces the stability of the excavation face. Slurries containing various concentrations of the common submarine strata cations Na+, Mg2+, or Ca2+ were tested to clarify their effects on the quality of slurries and filter cakes. The results show that after the salt is mixed, all three cations cause obvious water separation and precipitation from the slurry. The bound-water contents of the formed filter cakes are reduced and the numbers of macropores are increased. At a given cation concentration, Mg2+ and Ca2+ degrade the basic quality of the slurry and filter cake more than Na+. The permeability coefficient of filter cakes in 0.1 mol/L Mg2+ or Ca2+ slurry gradually increases from 10−9 cm/s to 10−7 cm/s. Decrease of slurry zeta potential weakens repulsion between particles, which become more likely to aggregate. This is the fundamental cause of the changes in the quality of slurries and filter cakes. [ABSTRACT FROM AUTHOR]

Alternatives to traditional disposable plastic tableware are constantly sought. The aim of the study was to assess the possibility of using oilseeds and their press cakes for the production of edible tableware. Edible vegan plates (P) and bowls (B) were produced. The basic ingredients used for production were flax seeds (S) or flax press cake (C). Plates made using press cakes under a pressure of 3 kg deformed to a lesser extent than those containing seeds. However, they were more susceptible to crumbling during shaking. The colour of the tableware made on the basis of flax press cakes was lighter and was characterised by a higher chromaticity in the yellow and red direction. Significantly higher water absorption was characteristic of the tableware in which flax press cakes were used instead of flax seeds. The lowest water absorption (17.14%) after 30 min of soaking was recorded for the PS sample. After the test simulating the use of the tableware, a significant reduction in strength was observed overall (except for the PS test). The panelists rated the consistency and palatability of the PS, BS and PC tests very similarly. The highest overall acceptability was noted for the BS and PC tests. In conclusion, the development of edible bowls and plates made from flax seeds or flaxseed cake is an alternative solution for the production of environmentally friendly tableware. [ABSTRACT FROM AUTHOR]

We study the problem of fairly allocating a divisible resource in the form of a graph, also known as graphical cake cutting. Unlike for the canonical interval cake, a connected envy-free allocation is not guaranteed to exist for a graphical cake. We focus on the existence and computation of connected allocations with low envy. For general graphs, we show that there is always a 1 / 2 -additive-envy-free allocation and, if the agents' valuations are identical, a (2 + ϵ) -multiplicative-envy-free allocation for any ϵ > 0. In the case of star graphs, we obtain a multiplicative factor of 3 + ϵ for arbitrary valuations and 2 for identical valuations. We also derive guarantees when each agent can receive more than one connected piece. All of our results come with efficient algorithms for computing the respective allocations. [ABSTRACT FROM AUTHOR]

Food security is one of the critical issues in facing the world food crisis. Utilizing food processing residue waste to make nutritious and healthy functional foods should follow a double-merit approach in facing the world food crisis. Oncom, an overlooked traditional fermented product based on local wisdom, might be an example of potential sustainable food to overcome hunger and support the circular economy programme. This review attempts to portray the existence and role of oncom based on a systematic study of hundreds of reports from different angles, mainly focusing on its processing, the microbes involved, its sensory characteristics, nutritional benefits, and promising bioactivities. Oncom can be produced by various raw materials such as tofu dreg (okara), peanut press cake, and tapioca solid waste, involving various microbes, mainly Neurospora sp. or Rhizopus sp., and various processing steps. The products show promising nutritional values. In terms of sensory characteristics, oncom is sensory-friendly due to its umami dominance. Many bioactivity capacities have been reported, including antioxidants, lowering cholesterol effect, and cardiovascular disease prevention, although some findings are still only preliminary. Undoubtedly, oncom has the potential to be developed as a future functional food with standardized quality and reliable bioefficacy. This kind of solid fermented product, based on agricultural residue wastes, is worthy of further development worldwide with full scientific support to create more reliable functional foods with a modern touch to achieve zero hunger. [ABSTRACT FROM AUTHOR]

Hazelnut oil cake, a by-product in the cold-pressing of hazelnut oil, is a rich in valuable nutrients, which makes it a promising option for supplementation or as a raw material in the development of functional products. The aim of this work was to study the influence of partial or complete replacing of skim milk powder (SMP) with hazelnut press cake flour (HPCF) in varying ratios (0%, 25%, 50%, 75%, and 100%) on the physicochemical properties and sensory attributes of milk ice cream. The replacement modified the chemical composition of the ice cream mixture, resulting in a reduction (p < 0.05) of milk solids non-fat (MSNF), protein, and carbohydrates content, while simultaneously elevating the hazelnut content, and total fat content. This modification influenced the rheological characteristics of the ice cream mixtures, leading to an increase in the consistency coefficient from 1.32 to 7.66 Pa sn. Furthermore, a decline in overrun values (from 26.99% to 15.85%), an increase in hardness (from 6881.71 to 23,829.30 g), retarded melting properties, and variations in colour attributes were observed with higher concentrations of HPCF. In the sensory evaluation test, it was found that consumer acceptance was enhanced for the samples with partial substitution of SMP when compared to standard milk ice cream. The findings suggest that a replacement of milk powder with hazelnut cake by up to 75% is achievable, in order to obtain functional ice cream with adequate physicochemical and sensorial qualities. [ABSTRACT FROM AUTHOR]

Despite the nutritional and environmental benefits of pulses, their incorporation into bakery products has been impeded by their characteristic off-flavour. This study characterizes five pulses (faba bean, chickpea, whole lentil, split pea and pinto bean) in a cake application with a 40% wheat flour substitution, alongside a control cake. Physicochemical analysis and sensory analysis using a consumer panel (n = 124) and instrumental analysis (GC E-nose) were conducted. The liking scores for the pulse-containing cakes were significantly lower compared to the control cake, but half of the participants preferred a pulse-containing cake, indicating their market potential. Both instrumental analysis and sensory evaluation identified the chickpea and faba bean cakes as most similar to the control, while the pea cake was the most divergent. This cake was described as beany and grassy by consumers, negatively affecting the overall acceptance. Consumers in the sensory study had difficulties in distinguishing between the chickpea and faba bean cakes. Similarly, based on the volatile profiles, the chickpea and faba bean cakes demonstrated the closest relationship. The alignment between sensory data and E-nose results supports the added value of instrumental techniques such as the GC E-nose in sensory research. [ABSTRACT FROM AUTHOR]

To investigate the impact of micro-crushing technology on rice flour characteristics and its enhancement of rice cake quality, resting angle, slip angle, solubility, water-holding capacity, emulsification, oil absorption, gelatinization, and baking quality, rice flour and rice cakes were analyzed using a texture analyzer and a gelatinization instrument. The results indicated that a decrease in particle size led to a significant increase in damaged starch from 18% to 26.5%. Both the resting angle and slip angle increased, indicating reduced fluidity. The gelatinization temperature decreased from 76.63 °C to 71.61 °C, the gelatinization time was reduced from 6.6 min to 6.4 min, and gelatinization viscosity initially increased and then decreased. Water-holding capacity increased 1.0-fold with decreased particle size, and solubility increased 11.6-fold together with the increase temperature. Emulsification and oil absorption were optimal when the particle size exceeded 120–140 mesh. The conductivity of the rice flour suspension rose with decreased particle size, while the conductivity of rice flour paste and cake batter decreased. Decreased particle size led to significantly reduced rice cake hardness and chewiness of 47.77% and 52.44%, while elasticity, restoration, specific volume, and porosity increased 18.75%, 15.15%, 31.16% and 25.10%, respectively. The skin and core color darkened with reduced luminosity, correlating with enhanced sensory scores. Correlation analysis revealed that physiochemical properties of rice flour influenced gelatinization properties, thereby affecting rice cake quality. This study provides a foundation for utilizing fine rice flour in rice cakes. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department 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.)

Soybean protein is of plant origin and is commonly appropriate for improving the processing characteristics of foods. This study aimed to explore a novel functional ingredient that contained soybean protein isolate (SPI) and blueberry anthocyanins (BANs). The spatial conformation and secondary structure of SPI-BANs complexes were analyzed using circular dichroism and fluorescence spectroscopy, the processing properties were investigated as well as the retention of antioxidant activity during thermal treatments. Results showed that the contents of free sulfhydryl and free amino groups in complexes increased to 3.50 and 1.19 folds than those of SPI, respectively, while the surface hydrophobicity decreased by 74.23%. Compared with SPI, the BANs-modified SPI had a smaller particle size of 29.12 nm and a lower zeta-potential of -8.73 mV and on the other hand, the complexes possessed higher solubility (83.08%) and foaming and emulsifying properties (115.08% and 54.03 m2/g). After fortification with SPI-BANs, the baking loss rate and adhesiveness of chiffon cake were reduced by 10.82% and improved to 0.24 N.mm, respectively. The high antioxidant activities of SPI-BANs under heat led to the cake's bioactivities largely enhanced by 1.99 ~ 12.71 folds, being 345.19 µg Trolox/g for the DPPH radical scavenging activity. This study developed the functional food ingredients as antioxidants and a substitute for animal-based proteins in bakery products, which was safe and sustainable by using the dietary components from plant resources. [ABSTRACT FROM AUTHOR]

The environmental impact of peat extraction in plant nurseries requires urgent attention due to climate change and habitat destruction. Substituting peat moss with compost derived from palm oil waste in oil palm nurseries presents a viable solution. However, the challenges in its implementation must be considered. This research focuses on optimizing composting conditions for palm oil waste and examines the impact of the compost on soil quality, nutrient availability, and seedling growth. Measurements such as the culling rate, plant height, leaf length, and chlorophyll content were taken to assess seedling growth in nurseries. The compost was also tested as a soil amendment for 5-year-old palm trees, with foliar analysis conducted to evaluate the nutrient assimilation. The results show that optimized compost significantly enhanced the seedling growth by 20–50%, evidenced by the increased plant height, longer leaf length, and higher chlorophyll content. Additionally, the foliar analysis demonstrated an improvement of 5–15% in the nutrient assimilation in the 5-year-old palm trees. This research highlights the potential of optimizing oil palm waste composting for sustainable planting media in nurseries, mitigating environmental impacts and promoting productivity in oil palm plantations. Adopting this circular economy model can address waste management challenges while ensuring a resilient and sustainable approach in the palm oil industry. [ABSTRACT FROM AUTHOR]

Gluten‐free diets are characterized by lower nutritional quality. The use of green plantain flour in gluten‐free formulations appears as an alternative to overcome this deficiency, considering that green plantains have a relevant content of bioactive compounds, dietary fiber, including resistant starch. The objective of this work was to evaluate the effect of the addition of native and modified by hydrothermal treatment green plantain whole flours in the form of gluten‐free cupcakes. The density, yield, and microstructure of the dough, specific volume (SV), height, crumb analysis, color, texture, and sensory acceptability of the cupcakes were evaluated. Partial replacement (40%) of rice flour by native and modified flours produced darker, redder cupcakes, less yellowish and with less color intensity. Sensory analysis revealed higher acceptance for cupcakes with native and modified flours, compared to the control, for appearance, flavor, texture, aroma, and overall acceptance. The native flour was the most viable option, as the cupcake produced with it showed the best values for hardness and chewiness, without changing elasticity and SV, in addition to superior sensory acceptance than the control and similar to cupcakes with other modified flours. Practical Application: Pursuing to meet the market demand for gluten‐free products, with the cake being one of the most requested products in this market, and taking in account that green banana, from different cultivars, has gained interest for the production of flours. The production of flour and bakery products is of great interest to the food industry, not only because of its flavor and properties but also due to the economic and sustainable viability of producing whole green plantain flour with the potential for application, promoting diversification and innovation in the gluten‐free functional products market. [ABSTRACT FROM AUTHOR]

Slurry shields rely on the formation of a compact filter cake to maintain excavation face stability and ensure construction safety. In strata with high permeability, significant slurry loss occurs, making filter cake formation and air tightness maintenance challenging. In this study, light organic walnut shell was selected as an additive coarse particle material for slurry. Slurries incorporating two types of coarse particles, sand and walnut shell, were prepared, and tests on slurry permeation and air tightness of the filter cake were conducted in three different strata. The results indicate that the addition of coarse particles effectively improves filter cake formation and air tightness in high-permeability strata. It is essential to use graded particles in highly permeable strata, with controlled maximum and minimum particle sizes. As the content of coarse particles increases, the air tightness of the filter cake initially increases and then decreases. Notably, the air tightness of filter cakes containing walnut shell is superior to those containing sand. Replacing sand with walnut shell as a slurry plugging material enhances filter cake quality in high-permeability strata. For highly permeable strata with a permeability coefficient greater than 1.0 × 10−3 m/s, an addition of 30 g/L to 40 g/L is recommended. [ABSTRACT FROM AUTHOR]

The pressure infiltration of fresh and salty bentonite slurries against a medium-fine sand has been investigated in a laboratory setup. In the tests, two series of salty bentonite slurries were used: non-pre-hydrated salty slurry, for exploring what will happen if directly salty water is used to make bentonite slurry, and pre-hydrated salty slurry, for identifying the consequence of pre-hydrated fresh bentonite slurry mixing with the salty water in the soil pores. The salty water employed was a mixture of different percentages of freshwater and seawater. Experimental results show that the test with non-pre-hydrated salty slurry exhibited a significantly faster and shorter (time) mud spurt, or even no mud spurt at all, compared to the test with fresh or pre-hydrated salty slurry. The influence of salty water on the pre-hydrated fresh bentonite is less than on the non-pre-hydrated slurry and depends on the seawater content in the salty water. Compared with the test with fresh bentonite slurry, a slower and shorter (time) mud spurt could be seen in the test with the pre-hydrated salty slurry when the seawater content was not more than 20%. As seawater content exceeded 20%, a faster mud spurt showed up; however, the timespan of the mud spurt may be shorter or longer, mainly depending on the viscosity and sedimentation behavior of the bentonite. A model to estimate the slurry infiltration distance during mud spurt is introduced, which agrees well with the experimental results using the measured input parameters. After the mud spurt, a filter cake would form in each test. The permeability of the filter cake increased with the increase in seawater content. Directly mixing salty water remarkably increased the permeability of the filter cake, while the pre-hydration of bentonite could reduce this increase. For instance, with the salty water containing 10% seawater, the permeabilities of the filter cakes formed by fresh bentonite slurry, non-pre-hydrated salty slurry, and pre-hydrated salty slurry with the 50 g/L bentonite concentration were 1.69 × 10−9 m/s, 2.26 × 10−8 m/s, and 3.23 × 10−9 m/s, respectively. [ABSTRACT FROM AUTHOR]

The study was conducted to evaluate the alternative to imported soybean meal—extruded soybean press cake—in feeding weaning pigs. The experiment was carried out with 20 35-day-old weaned pigs weighing about 8.8 kg, divided into 2 groups (10 pigs in each) differing in the main protein source: group I—control, solvent-extraction soybean meal, group II— extruded soybean press cake. The feed mixtures were iso-protein and iso-energetic. After 35 days of feeding, the pigs were slaughtered. The samples of blood, intestinal tissue and digesta, meat, and back fat were collected for analyses. Replacement of soybean meal with extruded soybean press cake in the weaners' diet had no statistically significant effect on growth performance and feed utilization. Histomorphometry analysis of the intestines did not indicate any harmful changes. The soybean press cake did not affect the sum of volatile fatty acids in the large intestine, but the ammonia concentration was lower in the distal colon (p ≤ 0.05). It was found that the extruded soybean press cake in the feed significantly affected the fatty acid profile (p ≤ 0.05) of meat and back fat, increasing the amount of PUFAs; however, no negative impact on the durability of meat and back fat during storage was noted. In conclusion, the study confirmed the possibility of completely replacing solvent-extraction soybean meal with extruded soybean press cake in the feeding of weaned pigs. [ABSTRACT FROM AUTHOR]

Copyright of Przegląd Elektrotechniczny is the property of Przeglad Elektrotechniczny 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.)

This work presents the optimization of protein content of fish feed formulated using compositions of groundnut cake, milk powder, lemon grass and corn cob. The ingredients (precursors of the feed) were characterized in terms of proximate analysis, and they were used for the formulation fish feed. Functional groups of the feed were ascertained using Fourier transform infrared spectroscopy. The protein content of the feed was optimized using response surface methodology. From the analyses of the results, ash contents of 2.78 %, 6.74%, 3.53%, and 4.91% were recorded for groundnut cake, milk powder, lemon grass and corn cob respectively. It indicates high content of minerals. Also, there high protein contents, 21.69%, 35.13%, 31.02% and 3.40% for groundnut cake, milk powder, lemon grass and corn cob samples respectively, which show that the samples are suitable for the fish feed formulation. The major functional groups of the fish feed are; C-H stretch, O-H stretch, N-H symmetric, C-H stretch, ≡C-H stretch, N-H bend, CH(CH3)2, C-F stretch, C-O-C sym, =C-H bend and C-H bend. It revealed the presence of alkane and alkyls and carboxylic acids. Heteroatoms (O, N) are present in the feed. Quadratic equation represents the relationship between the feed protein content and the compositions of the feed raw materials. The predicted protein content (33.68%) compare significantly with the experimental protein content of 33.88%, with percentage deviation of 0.59% (< 5%). Thus, the feed's protein content obtained at appropriate quantities of groundnut cake, milk powder, lemon grass and corn cob was successfully optimized. [ABSTRACT FROM AUTHOR]

AbstractThis study assesses special and mineral fertilizers and the splitting of fertilizer application in coffee - a crop with high nutritional requirements for full yield potential. A 4 × 3 factorial scheme was implemented with four fertilizers [mineral, mineral with polymer, organomineral with cellulosic residue (OM-CR), or sugarcane filter cake (OM-FC)] and three application times, or splits (100% at once, 50%+50%, 33.3%+33.3%+33.3%). Coffee plant height, canopy diameter, plagiotropic branch growth, leaf chlorophyll, nutrient contents in the soil and leaves, and harvest yield after fruit maturation were evaluated in two consecutive crop cycles. The results indicated that organomineral fertilizers performed similarly to other fertilizers regarding coffee leaf chlorophyll and plant height. Only one fertilizer application effectively increased canopy diameter in both crop cycles. In the first crop cycle, OM-FC and conventional mineral fertilizers were significantly better for coffee foliar N content. In contrast, in the second crop cycle, mineral-P, OM-CR, and OM-FC achieved satisfactory results with one fertilizer application, whereas conventional mineral fertilizer required three applications for superior results. There are no differences in leaf P content among different sources and frequencies of application. Still, mineral-P and OM-CR had better soil P content than the conventional mineral fertilizer. OM-CR required two applications to reach high levels of leaf K content, while other fertilizers achieved it with one application. Organomineral and protected mineral fertilizers performed similarly in both crop cycles, with two applications resulting in greater coffee yield in the second cycle, regardless of the fertilizer used. [ABSTRACT FROM AUTHOR]

In this study, the high‐moisture meat analogs (HmMAs) were developed by incorporating defatted sesame cake powder (DSP) in soy protein isolate (SyPI). The quality attributes of HmMA like visual appearance, specific mechanical energy (SME), mass flow rate (MFR), phenolic profile, textural and rheological properties were assessed after varying DSP concentrations (0%, 20%, 40%, and 60% w/w) and feed moisture (FM) levels (55% and 60%). The HmMA1 (derived solely from SyPI) exhibited higher hardness, chewiness, gumminess, cohesiveness, and springiness. The HmMA prepared from SyPI–DSP blends (HmMA2–8) demonstrated significant improvements in nutritional composition, and their visual characteristics indicated noticeable anisotropy. The interaction between SyPI and DSP influenced the quality of HmMA. The higher DSP concentration led to higher MFR and deeper curvatures of U‐shaped structures, whereas lower SMS, textural and rheological properties. The DSP incorporation and 55% FM adjustments allowed mimicking meat cuts with thick fiber, influenced color, and proved advantageous in developing white meat analogs with higher free phenolics. The findings of the study suggest avenues for exploring DSP at a suitable level in SyPI for the development of better quality meat analogs. [ABSTRACT FROM AUTHOR]

This study evaluated the antioxidant and antibacterial properties of methanolic extracts derived from oilseed cakes of Lactuca sativa (lettuce), Nigella sativa (black seed), Eruca sativa (rocket), and Linum usitatissimum (linseed). Lettuce methanolic extract showed the highest potential, so it was selected for further investigation. High-performance liquid chromatography (HPLC-DAD) analysis and bioassay-guided fractionation of lettuce seed cake extract led to the isolation of five compounds: 1,3-propanediol-2-amino-1-(3′,4′-methylenedioxyphenyl) (1), luteolin (2), luteolin-7-O-β-D-glucoside (3), apigenin-7-O-β-D-glucoside (4), and β-sitosterol 3-O-β-D-glucoside (5). Compound (1) was identified from Lactuca species for the first time, with high yield. The cytotoxic effects of the isolated compounds were tested on liver (HepG2) and breast (MCF-7) cancer cell lines, compared to normal cells (WI-38). Compounds (2), (3), and (4) exhibited strong activity in all assays, while compound (1) showed weak antioxidant, antimicrobial, and cytotoxic effects. The anti-inflammatory activity of lettuce seed cake extract and compound (1) was evaluated in vivo using a carrageenan-induced paw oedema model. Compound (1) and its combination with ibuprofen significantly reduced paw oedema, lowered inflammatory mediators (IL-1β, TNF-α, PGE2), and restored antioxidant enzyme activity. Additionally, compound (1) showed promising COX-1 and COX-2 inhibition in an in vitro enzymatic anti-inflammatory assay, with IC50 values of 17.31 ± 0.65 and 4.814 ± 0.24, respectively. Molecular docking revealed unique interactions of compound (1) with COX-1 and COX-2, suggesting the potential for targeted inhibition. These findings underscore the value of oilseed cakes as a source of bioactive compounds that merit further investigation. [ABSTRACT FROM AUTHOR]

The effects of torrefaction of the biopellets made from hardwood chip residue (HW), camellia oilseed cake (CO), and pruning remnants of the toothache tree (TA) and mulberry tree (MT) were evaluated. Torrefaction of the biopellets reduced the volatile matter content of biopellets by 18–58% and increased their heating value by 18–58% without negatively impacting durability or fines content. Torrefaction also reduced the initial ignition time of biopellets by 50–59% and prolonged their combustion duration by 15–24%. Regardless of the type of feedstock, all biopellets exhibited mass yields in the range of 60–80% and energy yields ranging from 80–95%. The novelty of this study lies in the application of torrefaction to already-formed biopellets, which enhances pellet quality without the need for binders, and the use of unused forest biomass and wood chip residue from pulp mills. The use of unused forest biomass and wood chip residue from pulp mills for biopellet production not only provides a sustainable and efficient method for waste utilization but also contributes to environmental conservation by reducing the reliance on fossil fuels. Overall, the torrefaction of biopellets represents a promising technology for producing high-quality solid biofuel from a variety of woody biomass feedstocks without compromising pelletizing efficiency. [ABSTRACT FROM AUTHOR]

This study investigated the effects of lupin flour addition on the physicochemical, textural, and sensory properties of cakes. It was found that the protein content of cakes increased from 6.13% to 17.50% with the addition of lupin flour in specific proportions, while the color values of the cake crust were also enhanced. The results indicated no significant difference in both moisture and total oil content of the cake samples with lupin flour addition; however, a decrease in the volume and carbohydrate content of the cakes was observed. Increasing the amount of lupin flour led to a reduction in the textural properties of the cake samples, such as springiness, cohesiveness, gumminess, chewiness, and resilience, while the change in hardness was found to be insignificant. Statistically significant changes were also noted in the sensory attributes of the cakes, particularly in taste, softness, and general acceptability. Overall, it was concluded that the use of lupin flour in cake production makes significant contributions to the nutritional content of the cakes. [ABSTRACT FROM AUTHOR]

Simple Summary: Nutritional composition of rapeseed cake varies considerably due to differences in cultivars, growing conditions, harvesting time, and processing techniques, making it difficult to formulate precise diets. Therefore, we conducted a study to determine the chemical composition and standardized ileal digestibility (SID) of the amino acids (AA) in rapeseed cake and to test the hypothesis that their nutritional value is influenced by their origin. At the same time, we attempted to establish a predictive equation for SID based on the chemical composition of AA in RSC fed to pigs. Objective: The experiment was conducted to determine the apparent or standardized ileal digestibility (AID or SID) of crude protein (CP) and amino acids (AA) in 10 rapeseed cake samples fed to pigs, and to construct predictive models for the SID of CP and AA based on the chemical composition of rapeseed cakes. Methods: Twenty-two cannulated pigs (initial body weight: 39.8 ± 1.2 kg) were assigned to two 11 × 3 incomplete Latin square designs, including an N-free diet and 10 diets containing rapeseed cake. Each experimental period included 5 days of adaptation and 2 days of ileal digesta collection. Titanium dioxide (TiO2) was added at 0.3% to all the diets as an indigestible marker for calculating the ileal CP and AA digestibility. Results: The coefficients of variation (CV) of the content of crude fat (EE), crude fiber (CF), neutral detergent fiber (NDF), acid detergent fiber (ADF), and total glucosinolates (TGS) in 10 samples of rapeseed cake were greater than 10%. The standardized ileal digestibility (SID) of crude protein (CP), lysine (Lys), methionine (Met), threonine (Thr), and tryptophan (Trp) in rapeseed cake was 73.34% (61.49 to 81.12%), 63.01% (41.41 to 73.10%), 69.47% (50.55 to 88.16%), 79.61% (74.41 to 87.58%), and 94.43% (91.34 to 97.20%), respectively. The best prediction equations for SIDCP, SIDLys, and SIDVal were as follows: SIDCP = 90.124 − 0.54NDF (R2 = 0.58), SIDLys = 100.107 − 1.229NDF (R2 = 0.94), and SIDVal = 151.012 − 2.990TGS (R2 = 0.57). Conclusion: Overall, great variation exists among the 10 rapeseed cakes, and the NDF, TGS, and heating temperature can be used as the key predictors for the SID of CP and AA. [ABSTRACT FROM AUTHOR]

Flow of suspensions through the complex porous network is typically characterized by the initial spurt and then the formation of internal/ external filter cake which impedes the flow velocity. The transient mechanisms involved during the particle migration phenomenon need to be studied carefully as it is crucial for effectively managing the flow characteristics of drilling fluids and their impact on subsurface reservoirs. In this study, constant pressure permeation experiments are carried out using a specially designed apparatus to quantify the formation and evolution of particle migration zones using advanced image processing algorithms. Additionally, a comprehensive pre-test and post-test characterization of drilling fluids/ filtrates and the porous medium revealed intricate insights into the dynamics of particle migration. Four distinct particle migration/ filtration zones such as internal filter cake, primary filtration, secondary filtration and fluid loss are identified based on the change in the concentration gradient. The influence of additives on the growth of these zones is quantified during the filtration process. The concentration of barite/ micronized calcium carbonate and xanthan gum predominantly controls the filtration process by enhancing the particle plugging and retention time, respectively. In addition to the in-depth understanding of the particle migration zones, the transition from kinetic to capillary flow is identified by performing the fractal analysis. The analysis revealed that drilling fluid containing more barite exhibits a dominant capillary flow. Finally, an analytical model has been modified by considering the influence of different additives to predict the depth of penetration, which is comparable with the experimental results. [ABSTRACT FROM AUTHOR]

d‐Allulose, a C‐3 epimer of d‐fructose, is a rare sugar with ∼70% of the sweetness of sucrose but a caloric content of only 0.4 kcal/g. Due to its low‐calorie nature, d‐allulose has garnered increasing interest in the food industry. This study was the first attempt to explore the effect of d‐allulose as a sucrose replacer on the properties of sponge cake, a widely consumed high‐sugar product. Substituting sucrose with d‐allulose generated negligible impact on the batter system, while pronounced differences in physicochemical properties of cakes were detected, including specific volume, texture, microstructure, color, and antioxidant activity. In addition, sponge cake containing d‐allulose displayed a distinctive aroma volatile profile, with more furans and pyrazines generation. Furthermore, correlations of physicochemical properties across all formulations were depicted, and the potential mechanism behind the property alterations modulated by d‐allulose was revealed from the perspectives of starch gelatinization and browning reactions. Overall, this study provides insights into the application potential of d‐allulose as a sucrose substitute in bakery product. Practical Application: This study elucidates the effect of d‐allulose as a low‐calorie sugar substitute on sponge cakes. This finding is valuable for the food industry, providing insights into a healthier alternative to traditional sugar in baked goods. [ABSTRACT FROM AUTHOR]

Summary: Excessive consumption of seafood has resulted in a decline in fish stocks and the destruction of ecosystems worldwide. Textured vegetable proteins (TVPs) can be used in manufacturing fish products, including surimi‐based fish cakes, to prevent these problems. In this study, we aimed to incorporate TVP into fish cakes as an alternative to fish meat (surimi). Fish cake samples containing TVP (0, 5%, 10%, 15% and 20%) were prepared and cooked through boiling or frying. Texture profiles, volatile compounds and consumer acceptance of the fish cake samples were measured. An increase in TVP content enhanced the protein content of the samples, making them more suitable than fish meat is as a protein source. In the fish cake samples, the textural properties, including hardness, springiness, cohesiveness, gumminess and chewiness, increased with increasing TVP content. Analysis of the volatile compounds showed that hexanal and 2‐pentifuran, which are primarily responsible for the grassy or beany flavour of soy, increased with increasing TVP content in fish cakes. The levels of these components were significantly lower in the fried samples than in the boiled samples. Overall, fried fish cakes containing 5% TVP (FST5) exhibited acceptance ratings similar to those of the control. Moreover, FST5 scored the highest in appearance, odour, taste and overall liking. Therefore, fried fish cakes supplemented with 5% TVP were qualitatively similar to fried fish cakes containing 100% fish meat (surimi). We propose the partial substitution of fish meat with alternative products to potentially reduce overfishing. [ABSTRACT FROM AUTHOR]

Agricultural waste is rich in bioactive molecules. When evaluating the viability of circular models for the development of health-promoting substances and final products, it is important to highlight that the industrial processing of fruits and other valuable herbal materials generates a considerable number of by-products and significant amounts of waste that contain health-promoting components. These by-products can be utilized purposefully in pharmaceuticals and related areas for the development of health-promoting products. The linear utilization of agricultural waste results in the loss of a range of valuable bioactive compounds, including polyphenols (anthocyanins, flavonoids, phenolic acids, and related compounds), antioxidants from other groups, phytosterols, tocopherols, and fatty acids. As an illustrative example, the waste materials of species belonging to the Vaccinium L. genus represent a notable secondary resource that can be purposefully applied to the development of health-promoting preparations. The fruits of these wasted herbal materials have been found to contain beneficial polyphenols, which play a pivotal role in the prevention of various chronic conditions, including precancerous conditions, inflammatory diseases, and other ailments. In addition, the fruits of blackberries, elderberries, and purple corn—which are similarly rich in anthocyanins—also provide a promising avenue for further development. Phenolic compounds suitable for recycling are also found in the by-products of sugarcane harvesting. Tomato waste contains a significant amount of lycopene, which is a valuable carotenoid. Other physiological functions may be attributed to the aforementioned by-products of fruit processing which, if used properly, can contribute to the prevention of certain diseases and improving quality of life. This review assesses the gaps in the existing literature on the development of health-promoting substances from herbal secondary materials. [ABSTRACT FROM AUTHOR]

Simple Summary: The prickly pear (Opuntia ficus indica L.) is a hardy plant well-adapted to hot and arid environments, rich not only in fiber but also soluble carbohydrates, lipids, minerals, and other antioxidant compounds. It has recently attracted attention for its potential uses in human and animal nutrition, however its effects on rabbits are still poorly understood. Its incorporation into the rabbit diet as a source of fiber would reduce the use of alfalfa with several benefits for the sustainability of rabbit farming from the point of view of the circular economy, global warming, and meat production costs. This study investigated the use of prickly pear seed cake in the rabbit's diet with different inclusion percentages (10% and 20%). Various parameters were evaluated, including growth performance, nutrient digestibility, blood biochemical parameters, morphology of intestinal villi, and carcass characteristics. While productive parameters were similar, diets containing prickly pear seed cake led to improved digestive utilization of nutrients, as well as reduced blood lipid concentrations and fat content in the rabbit carcasses. The encouraging findings of our study suggest that the inclusion of prickly pear in rabbit feed is feasible, although further research is necessary to validate the current outcomes and to evaluate the economic convenience of its use. Prickly pear (Opuntia ficus indica L.) could be used in rabbit nutrition in compliance with circular economy principles, global warming issues, and reduction of production costs. This study aims to evaluate the effects of dietary incorporation of prickly pear seed cake (PPSC) on growth, physiological, and histometric parameters in rabbits. A total of 105 rabbits were divided into three experimental groups (n = 35) and fed different diets: a commercial feed (C group), the same feed with alfalfa replaced by PPSC at 10% (10PP group), and at 20% (20PP group). They were group-housed in cages with 5 animals per cage from weaning until slaughtering. While body weights and weight gains were similar in all groups, the coefficients of nutrient digestibility of dry matter, fibers, and ashes, as well as the characteristics of intestinal villi, were improved in the 10PP group compared to the others (p < 0.05). The 20PP group showed a reduction in perirenal and interscapular fat (p < 0.05), as well as lower plasma concentrations of triglycerides and cholesterol compared to the C group (p < 0.001). In conclusion, PPSC can be incorporated into the diets of growing rabbits up to 20% as a partial substitute for alfalfa without the impairment of growth performance. Additionally, the inclusion of PPSC enhanced nutrient digestibility and increased the intestinal absorption surface area. [ABSTRACT FROM AUTHOR]

Simple Summary: The integration of agro-industrial residues into animals' diet offers a major potential for advancing of a circular economy, enhancing both economic and environmental sustainability. Hempseed cake is widely utilized around the globe as a source of food and supplement ingredients. Hempseed cake has a pleasant nutty flavour and is a valuable source of essential fatty acids, minerals, vitamins, and fibres. It also contains essential amino acids within its highly digestible proteins. Feeding with a hempseed cake in rabbits, given at both tested concentrations, had no effect on weight gain per week and the total average weight gain compared to the control group. Hempseed cake addition did not decrease sperm concentration in ejaculate, sperm motility, and progressive motility. Selected haematological and biochemical indexes were examined. No negative effects of hempseed cake feeding on male rabbit reproduction and health status were found. Incorporating of agro-industrial co-products into animal nutrition could represent an opportunity to lessen the environmental impact of the food production chain. One such co-product is a hempseed cake originating from cold pressing hemp seeds to extract oil for human consumption. The aim of the present study was to evaluate the action of hempseed cake in the diet on male rabbit reproductive and some non-reproductive indexes. Male rabbits were fed either a standard diet (control group; C; n = 10) or a diet enriched with hempseed cake (experimental group E5 with 5% of a hempseed cake; n = 10, and experimental group E10 with 10% of a hempseed cake; n = 10) in 100 kg of the milled complete feed mixture. Rabbit weight gain, sperm concentration, motility, progressive motility, and sperm quality were evaluated using CASA and flow cytometry. Feeding with a hempseed cake, given at both tested concentrations, had no effect on weight gain per week and the total average weight gain compared to the control group (p > 0.05). Hempseed cake addition had no effect on sperm concentration in ejaculate, sperm motility, and progressive motility (p > 0.05). Selected haematological and biochemical indexes were examined. The E5 group showed positive tendencies in hepatic profile parameters, while in the E10 group the tendencies were opposite, though within the reference values. Based on our results, no negative effects of hempseed cake feeding on rabbit reproduction and health status were found, and we can recommend the use of hempseed cake at doses up to 10% in the nutrition and feeding of rabbits. Therefore, agro-industrial co-products can decrease the feeding cost. [ABSTRACT FROM AUTHOR]

This study explores the potential valorization of blackberry seed oil cake (BBSOC), a by-product of cold-pressed blackberry seed oil (Rubus fruticosus L.), as a nutritionally valuable material with aflatoxin B1 (AFB1) adsorption properties. The chemical and mineral composition, polyphenols, and antioxidant activity of BBSOC flour were assessed. BBSOC was found to be a significant source of fiber (62.09% dry weight) and essential minerals such as Fe (123.48 mg/kg), Mg (1281.40 mg/kg), K (3087.61 mg/kg), and Ca (1568.41 mg/kg). The high polyphenol content, especially ellagic acid, highlighted its biologically active potential. Moreover, BBSOC demonstrated effective biosorption of AFB1 under in vitro conditions at 37 °C, with adsorption efficiencies of 85.36% and 87.01% at pH 3 and 7, respectively. Characterization techniques including SEM, FTIR analysis, Boehm titration, and pH zero charge determination confirmed its AFB1 adsorbing properties. This valorization process reintroduces a secondary product into the food chain, supporting the circular economy and zero-waste concepts. Thus, BBSOC is nutritionally rich and effective in AFB1 biosorption, presenting potential applications as a food or feed additive. [ABSTRACT FROM AUTHOR]

Pandan (Pandanus amaryllifolius Roxb.) has been used in the production of bakery goods either as a functional ingredient or a natural flavoring that, when roasted, exerts a fragrant rice-like aroma and an attractive green color. This study elucidated the typical aroma compounds from pandan leaves and explored the influence of thermal treatments on their aroma profiles using GC-O-MS, E-nose, and GC-IMS analyses. The effects of formulation and baking conditions on the qualities of pandan-flavored sponge cake were comprehensively evaluated through a holistic approach covering several aspects including cake batter gravity, color, texture, and sensory characteristics. The baking treatment introduced more types of pleasant aromas (9 aromas vs. 17 aromas) and increased the odor intensities of the original volatile compounds, especially for the roasted and steamed rice-like odors. The increased amount of pandan flavoring reshaped the color of the cake crumb (especially for the L* and a* spaces) and significantly decreased the hardness (3.87 N to 1.01 N), gumminess (3.81 N to 0.67 N), and chewiness (13.22 mJ to 4.56 mJ) of the sponge cake. The perceived intensities of bitterness and sweetness can be adjusted by modulating the levels of 2-phenylethanol, 2-methyl-1-butanol, hexyl alcohol, and decanal, along with the total alcohols and aldehydes, due to their significant correlations revealed by correlation heatmap analyses. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the influence of replacing skim milk powder with hempseed press cake on the quality properties of ice cream. Four ice cream mix formulations were developed, three with hemp press cake (25.0%, 37.5% and 50.0% milk powder replacement) and one control sample. The physicochemical (basic composition, pH, titratable acidity, water activity) and rheological properties of the ice cream mixes and the fat destabilization index, overrun, texture profile, colour, and sensory attributes of the ice cream were analysed. The results showed that the partial replacement of milk powder with hemp flour had no significant effect on the total values of the main components of the ice cream; only the origin of the nutrients was changed, which affected the properties of the samples. In the enriched samples, a decrease in acidity (from 0.146% to 0.133% LA) and fat destabilization (43.70 to 26.84%); an increase in viscosity (from 1.319 to 1.908 Pa sn), thixotropy (from 1682.00 to 2120.50 Pa/s), overrun (from 26.83 to 35.00%) and hardness (from 6833.12 to 14,660.06 g); as well as a change in colour to darker shades of red were observed. Although the incorporation of hempseed cake led to a decrease in sensory scores (from 7.57 to 6.47–5.63 on the hedonic scale), all samples were rated as acceptable. This study demonstrated that hemp press cake can be utilized as a functional and sustainable ingredient in ice cream production, providing additional nutritional benefits and creating a novel sensory experience for consumers. [ABSTRACT FROM AUTHOR]

Sub-acute ruminal acidosis (SARA) is subclinical form of acidosis in ruminants. Identification of SARA affected dairy cows is important to implement effective control strategies specially in terms of feeding practices. Hence, an attempt was made to study the role of risk factors in the occurrence of SARA. A cross-sectional study on dairy cows maintained in various dairy farms in and around Shivamogga on different feeding patterns to determine the risk factors associated with SARA was undertaken. The presence of SARA in dairy cows was identified by measuring pH of rumen liquor falling within a range of 5.2 to 5.9. A total of 102 dairy cows were screened for SARA and the prevalence was found to be 19.61 per cent. Risk factors identified were age, mode of feeding water, feeding of paddy straw, hotel garbage and cotton seed cake (CSC). Age of the animals has got significant influence on occurrence of SARA (p=0.035). The animals aged 2-5 years have got significantly lesser occurrence of SARA when compared to other groups (p=0.013). Mode of feeding water to the cows was found to have significant association with occurrence of SARA (p=0.002). The prevalence of SARA in cows fed with communal water feeding and individual feeding were found to be 13.72 and 5.88 per cent, respectively. Feeding of paddy straw and hotel garbage to the cows showed significant association with prevalence of SARA (p=0.001). There was a significant difference in feeding and not feeding cotton seed cake in relation to the development of SARA (p=0.010). [ABSTRACT FROM AUTHOR]

Blood parameters can provide information on the nutritional status of goat kids, which is related to both health and performance. The present study aimed to research whether feeding extruded flaxseed (FS) and pumpkin seed cake (PC), as an alternative protein source in diets, has an effect on the hematological and serum biochemical parameters of goat kids during growth. In the small-scale goat farm, 31 French Alpine goat kids aged 32 days were used for the study. The goat kids were subjected to three different feeding treatments: a mixture containing soybean meal and extruded soybeans (CON), a mixture containing 16% PC (PC-16), and a mixture containing 9% FS (FS-9). They were monitored during the suckling, weaning, and post-weaning growth periods. PC-16 and FS-9 in goat kids' diets did not result in any changes regarding average daily weight gain. The WBC count was higher in goat kids fed FS-9 and PC-16 compared to CON (9.84 and 9.54 vs. 6.61 × 109 L) diets during the weaning period. GGT activity was lowest in the serum of goat kids fed PC-16 compared to CON post-weaning (38.65 vs. 48.40 U/L). In addition, FS-19 increased GPx compared to kids fed PC-16 post-weaning (809.7 vs. 600.8 U/L). Regarding blood parameters, PC-16 and FS-9 can be used in goat kids' nutrition as alternative sources of proteins on a small-scale goat farm without compromising goat kids' growth. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effects of supplementing OC enriched in polyphenols (EOC) to mid-lactating Holstein cows on milk quality, metabolic response, and rumen fermentation and microbiota. Twenty multiparous Holstein dairy cows (10 cows/group) were enrolled for 30 d in two homogeneous groups according to milk yield, days in milking, parity, and body condition score. The control group (CTR) received no supplemented concentrate, whereas the EOC group received concentrate with a 7% inclusion of EOC. Milk and blood samples were collected at 0 d and 30 d of treatment, while rumen fluid samples were collected after 30 d of treatment. Overall, the dietary supplementation of EOC did not affect milk yield and its quality, rumen pH, and rumen VFA. However, milk of EOC cows had lower C10:0, C12:0, C14:0, and C16:0 content, and greater C18:0, C18:1 cis-9, and C18:2 n6 content, compared with CTR cows. Regarding the rumen microbiota composition, EOC diet increased the relative abundance of Bacteroidales_RF16_group, Absconditabacteriales_(SR1), and Fibrobacteracea in the rumen. On cow’s metabolism, EOC cows showed lower blood haptoglobin and greater ferric reducing antioxidant power (FRAP), cholesterol, and Zn levels compared with CTR cows. The supplementation of EOC led to a milder low-grade inflammatory response of cows and a positive modulation of cholesterol synthesis (probably at both intestinal and hepatic level). Supplementing EOC modulated rumen microbiota and improved the lipid profile of milk. Thereby, OC may be considered a valid feed to be included in the dairy cow’s diet leading to a positive effects on dairy cattle metabolism (less low-grade inflammatory response and oxidative stress) and at the same time giving an added value to the milk with a better profile of the fatty acids.

Abstract This article presents the results of the research on real coal charges of different compositions intended for coking with loading into the chamber by the stamping method. The results of the study established that with an increase in the content of coal at a low stage of metamorphism and a decrease in the content of coal at a high stage of metamorphism in the charges, a decrease in the quality indicators of the coke obtained from them leads to a decrease in the yield of coke. At the same time, there is a gradual decrease in the compaction of the charges from 22.5 to 21.1 kPa; their expansion pressure decreases from 6.8 to 5.9 kPa; and the work of stamping decreases from 8966 to 6822 J. It was also discovered that with the increase in the degree of grinding of the charge, and, accordingly, with the decrease in the average diameter of its particles, the work of stamping coal charges decreases from 7407 to 6238 J. The results can be used in the manufacturing of blast furnace coke by stamping coal charges.

Abstract Soybean protein is of plant origin and is commonly appropriate for improving the processing characteristics of foods. This study aimed to explore a novel functional ingredient that contained soybean protein isolate (SPI) and blueberry anthocyanins (BANs). The spatial conformation and secondary structure of SPI-BANs complexes were analyzed using circular dichroism and fluorescence spectroscopy, the processing properties were investigated as well as the retention of antioxidant activity during thermal treatments. Results showed that the contents of free sulfhydryl and free amino groups in complexes increased to 3.50 and 1.19 folds than those of SPI, respectively, while the surface hydrophobicity decreased by 74.23%. Compared with SPI, the BANs-modified SPI had a smaller particle size of 29.12 nm and a lower zeta-potential of -8.73 mV and on the other hand, the complexes possessed higher solubility (83.08%) and foaming and emulsifying properties (115.08% and 54.03 m2/g). After fortification with SPI-BANs, the baking loss rate and adhesiveness of chiffon cake were reduced by 10.82% and improved to 0.24 N.mm, respectively. The high antioxidant activities of SPI-BANs under heat led to the cake’s bioactivities largely enhanced by 1.99 ~ 12.71 folds, being 345.19 µg Trolox/g for the DPPH radical scavenging activity. This study developed the functional food ingredients as antioxidants and a substitute for animal-based proteins in bakery products, which was safe and sustainable by using the dietary components from plant resources. Graphical Abstract

Background and Aim: To address the problems associated with the availability and prices of conventional feeds, researchers have started to include alternative feeds to reduce the cost of diets and increase profitability. This study examined the influences of olive cake (OC), either alone or in combination with Saccharomyces cerevisiae (SC), in the diet of black kids. Materials and Methods: Thirty kids were distributed into three treatments: A free OC diet (control [CON]), OC (20% OC), and OCSC (20% OC with 1 g SC head/d). While penned individually, the kids were fed daily and allowed to acclimate to their diets and pens for 7 days. After acclimation, the kids were fed the prescribed diets for 63 days. Five kids were chosen from each group on day 50 of the feeding period and moved to the metabolic cages to evaluate nutrient digestibility and N balance. At the end of the study, all kids were slaughtered to evaluate carcass characteristics and meat quality. Results: Feeding the OCSC diet increased (p = 0.035) DM intake for kids compared with the OC and CON. The CP intake was higher (p = 0.021) in the OCSC group than in the CON group. Growth performance parameters were higher (p ≤ 0.031) in the OCSC group than in the CON diet. Feed conversion efficiency was improved (p = 0.052) by incorporating OCSC compared with the CON diet. Consequently, economic return was enhanced (p = 0.003) by feeding the OC and OCSC groups. Kids fed the OCSC had a higher cold carcass weight (p = 0.054) than those fed the CON diet. The OCSC group also showed increased (p ≤ 0.027) loin cut and intermuscular fat weights compared with the OC and CON groups. All measured serum metabolites were similar in CON and groups incorporating OCs or OCSCs. Conclusion: The results showed that adding 20% OC combined with SC to the diet of growing kids improved some growth and carcass characteristic parameters without affecting their health status. Notably, using OC along with SC could be an option for feed cost reduction in kids’ diets.