SUMMARY The present study endeavors to determine the impact of the inclusion of licuri tart in the diet of finishing lambs, Santa Inês mestizos, by evaluating the economic parameters. For this ...purpose, a total of 44 lambs, including both uncastrated as well as vaccinated and wormed lambs, with an average age of six months and a mean body weight of 21.2 kg ± 2.7 kg, were employed. Initially, the lambs were fed on the diet which consisted of 40% Tifton-85 hay and 60% of a concentrated mixture, mainly composed of ground corn grain, soybean meal, mineral premix, being further followed by the inclusion of the licuri cake at four different levels (a) 0.0, (b) 8.0,(c) 16.0, and (d) 24% with respect to the dry matter. Principally, the soybean meal and milled corn were replaced by the licuri cake with these levels, thereby constituting four treatments and 11 replicates (11 lambs per treatment) in a completely randomized design. Further, for subjecting the lambs to the above mentioned four different levels of treatment, the lambs were confined for 70 days. The analysis of various economic parameters revealed that upon including the licuri cake up to the level of 24%, the operation cost decreases, which in turn results in higher profitability. However, its cost at the time of use will eventually determine its use for feeding lambs, because of the possible price variations of the ingredients used to formulate the diets along with the model of production of the rural property.
RESUMO Objetivou-se determinar o impacto da inclusão datorta de licuri na dieta de cordeiros em terminação, mestiços de Santa Inês, com base na analise econômica.Utilizou-se 44 cordeiros, não-castrados, vacinados e vermifugados, com média de seis meses de idade e peso corporal médio de 21,2 kg ± 2,7 Kg. Os cordeiros foram alimentados com 40% feno de Tifton-85 e 60% de uma mistura concentrada composta por grão de milho moído, farelo de soja, premix mineral e inclusão de torta de licuri nos níveis 0; 8; 16 e 24% com base na matéria seca em substituição ao farelo de soja egrão de milho moído, com esses níveis constituindo os tratamentos, utilizando-se 11 cordeiros por tratamento em delineamento inteiramente casualizado. Os animais foram confinados por 70 dias. O menor custo operacional e consequente maior lucratividade quando se incluiu a torta de licuri até o nível de 24%. No entanto, a decisão de seu emprego na alimentação de cordeiros vai depender de seu custo no momento da utilização, considerando as possíveis variações de preços dos ingredientes utilizados para formulação das dietas e modelode produção da propriedade rural.
The excellent health benefits of oil extracted from seeds have increased its application in foods, pharmaceutical and cosmetic industries. This trend leads to a growing research area on their ...by-products, oilseed meals, to minimize environmental and economic issues. Examples of these by-products are soybean, peanut, kenaf seed, hemp, sesame, and chia seed meals. It is well known that soybean meals have wide applications in food and non-food industries, while other seed meals are not well established. Most oilseed meals are rich in health beneficial compounds and are potential sources of plant protein, dietary fiber, and antioxidants. Many studies have reported on the valorization of these by-products into value-added food products such as bakery and meat products to increase their nutritional and functional properties. These efforts contribute to the sustainability, development of novel functional food and support the zero-waste concept for the environment. This review aims to provide information on the composition of selected oilseed meals from soybean, peanut, hemp, kenaf, sesame and chia seeds, their potential applications in the bakery, meat, beverage, pasta, and other food products, and to highlight the issues and challenges associated with the utilization of oilseed meals into various food products.
Ample amounts of by-products are generated from the oil industry. Among them, sunflower oilcakes have the potential to be used for human consumption, thus achieving the concept of sustainability and ...circular economy. The study assessed the nutritional composition of sunflower seeds, cold-pressed oil and the remaining press-cakes with the aim of its valorization as a food ingredient. Sunflower oil contains principally oleic (19.81%) and linoleic (64.35%) acids, which cannot be synthetized by humans and need to be assimilated through a diet. Sunflower seeds are very nutritive (33.85% proteins and 65.42% lipids and 18 mineral elements). Due to the rich content of lipids, they are principally used as a source of vegetable oil. Compared to seeds, sunflower oilcakes are richer in fibers (31.88% and 12.64% for samples in form of pellets and cake, respectively) and proteins (20.15% and 21.60%), with a balanced amino acids profile. The remaining oil (15.77% and 14.16%) is abundant in unsaturated fatty acids (95.59% and 92.12%). The comparison between the three products showed the presence of valuable components that makes them suitable for healthy diets with an adequate intake of nutrients and other bioactive compounds with benefic effects.
Dear Colleagues, It is well established that preference (but not exclusivity) for plant-derived foods can result in both health and environmental benefits. However, it must be acknowledged that not ...all plant-derived foods present the same quality to consumers. Hence, traditional and novel tools to assure high-quality standards have to be applied to these types of foods. At the same time, the definition of quality may be different from product to product and must be studied accordingly. Hence, the contents of bioactive compounds, amount of fat or fatty acid profiles, vitamins, carbohydrates, volatile compounds, and microbial safety or sensorial characteristics are some of the parameters that can provide an insight into plant-derived food quality. Of course, this type of food is usually subject to some kind of postharvest processing or storage, which can alter their properties. This has also led to the need to study how these procedures change the characteristics of the original food. This Special Issue on “Quality Evaluation of Plant-Derived Foods Ⅱ” focuses on the topic of the quality assessment of plant-derived foods. This includes novel approaches to this line of research, but also the use of the established methodologies for novel plant foods, understudied species, or new data on known plant foods.
Using of secondary raw material resources from the oil and fat industry enterprises for new foodstuff development is an important task giving the chance of products range expansion, which are ...enriched in many indispensable components. The compliance with quality analysis of oilcakes from several types of olive raw materials, traditional and non-traditional for Russia, to fundamental technical requirements of the normative documents of the Russian Federation, determination of the list of quality and safety indicators of the oilcakes and reasons for the ways of processing them into food became the research purposes. Objects of researches were the oilcakes received in the conditions of specialized enterprises of Altai Krai from the appropriate types of olive raw materials. They are oilcakes made from: Siberian cedar pine kernels, walnut kernels, seeds of Cucurbita pepo, sesame seeds, black cumin seeds, flax seeds, milk thistle seeds, amaranth seeds. By research results, the list and standards of the regulated organoleptic and physical and chemical quality indicator of olive cakes are set; the permissible level of safety indices are justified and the conditional gradation on the prevailing macrocomponents defining the oilcakes nutrition value, their technological properties and the food use potential areas is recommended: 1) the composition is dominated by «proteins and lipids» (oilcakes from sesame seeds and pine nuts kernel) - mayonnaise, dairy and vegetable products; 2) «proteins and carbohydrates» (oilcake from amaranth and pumpkin seeds and oilcake from walnuts kernel) - dairy, vegetable, meat and cereal products, sugary and flour confectionery, food concentrates; 3) «proteins and alimentary fiber» (oilcake from milk thistle and flax) - bakery and flour confectionery.
Inadequate availability of feed ingredients significantly contributes to reduced animal production. Nutritional evaluation of feed ingredients for potential use in feed ration is key. Triplicate ...samples of oil extraction by-products viz.: amarula (
Sclerocarya birrea
), macadamia (
integrifolia
) and baobab (
Adansonia digitata L.
) oilcakes were analysed for proximate, mineral and amino acids content. To determine the in situ rumen degradability of dry matter (DM) and crude protein (CP) from the oilcakes, polyester bags were used to incubate triplicate subsamples of each oilcake in the ventral rumen of each of the three cannulated mid-lactating Holstein cows for 2, 4, 8, 16, 24, or 48 h. Amarula oilcake (AOC) had higher (
P
< 0.05) CP, ether extract and essential amino acid content than macadamia (MOC) and baobab (BOC) oilcakes. Fibre fractions were higher (
P
< 0.05) in MOC and BOC than in AOC. While calcium (Ca) and potassium (K) concentrations were high (
P
< 0.05) in MOC and BOC, phosphorus (P) concentration was high (
P
< 0.05) in AOC. The effective degradability of DM and water-soluble, rapidly degradable fractions of DM and CP were high (
P
< 0.05) in AOC. Insoluble but degradable fraction of CP was high (
P
< 0.00) in BOC and effective degradation of CP was high (
P
< 0.05) in AOC and BOC. The AOC with its high CP, EE and essential AA can be used as both protein and energy source for ruminants. Seemingly, MOC and BOC can be used as supplements for fibre as well as Ca and K in ruminant diets. Hence, these non-conventional oilcakes have the potential to partially replace conventional oilcakes in ruminant diets. Evaluation of growth performance, nitrogen digestion and carcass characteristics in ruminants fed diets containing the AOC, BOC and MOC are recommended.
Root-knot nematode (Meloidogyne incognita) is a catastrophic phytonematode parasite causing enormous losses to wild as well as cultivated crops worldwide. Despite the fact that synthetic nematicides ...have most significant effect, limiting these phytonematodes but the inherent toxic nature of these chemicals to the environment and human beings have compelled the researchers to think for safe, alternative and eco-friendly substitutes for these chemicals. A pot trial was conducted under the greenhouse condition to evaluate the efficacy of different doses of plant oil cakes against root knot nematode infesting Black gram, Vigna mungo. Root knot nematode, Meloidogyne incognita was found to reduce plant growth and pollen fertility and yield in pulse crop. Among various treatments the Neem cake at 100 g/pot was found most effective in limiting root gall index and enhancing plant growth parameters followed by Mustard cake at 100 g. Neem cake at 50 g/pot, Castor cake at 100 g/pot and Linseed cake at 100 g/pot were statistically at par. Above studies assure an effective and commercially cheap source of controlling root knot nematode in favour of pollution free environment.
Commercially available oil cakes such as coconut oil cake (COC), sesame oil cake (SOC), palm kernel cake (PKC), groundnut oil cake (GOC), cottonseed oil cake (CSC) and olive oil cake (OOC) were used ...as substrates for phytase production in solid-state fermentation using three strains of
Rhizopus spp., namely
Rhizopus oligosporus NRRL 5905,
Rhizopus oryzae NRRL 1891 and
R. oryzae NRRL 3562. COC was the most preferred substrate, in general, for all the three strains; GOC and PKC resulted in comparable enzyme titers with
R. oryzae NRRL 1891 but CSC and OOC poorly supported the cultures in producing phytase.
R. oryzae NRRL 1891 produced the highest titers of phytase on COC (30.1
U enzyme per gram dry substrate, U/gds), followed by SOC (28.9
U/gds). Mixed substrate fermentation using COC and SOC in the ratio 1:1 (w/w) further enhanced enzyme production by
R. oryzae NRRL 1891 to 35
U/gds. An incubation time of 72
h, initial moisture of 52% and an inoculum of 1
ml was the optimum cultural conditions for the production of phytase in mixed substrate fermentation. Supplementation of the fermentation medium with 1% glucose increased phytase activity to 52
U/gds. Addition of ammonium nitrate at 0.5% concentration resulted in further enhancement of the enzyme tires to 64
U/gds. Thus, mixed substrate fermentation using COC and SOC resulted in more than two-fold increase in phytase production under optimized conditions (64
U/gds phytase in comparison to 30.1
U/gds by COC individually). Results obtained appear to be of commercial significance showing the potential of oilcakes and mixed substrate fermentation for phytase production.
Organic fertilizer might be able to be used without sacrificing cowpea Vigna unguiculata (L.) Walp productivity and contribute to maintaining soil health. A field experiment was conducted during the ...rainy season months of July to October of 2008 and 2009 to study effects of use of the organic amendments groundnut cake, Pongamia cake, neem cake, mustard cake, cow manure, vermicompost, and poultry manure used alone, and in combinations, on growth, nodulation, yield, soil health, and profitability of cowpea, cv. Utkal Manika, in a sandy loam soil. Use of organic amendments and beneficial bacteria could improve growth, nodulation, yield, and profitability of cowpea and improve soil health. Organic amendments were at least as good as the control (recommended rate of N–P–K fertilizer).
Five isonitrogenous diets (1–5) with 40% protein using oilcakes as protein sources were formulated and fed to
Cirrhinus mrigala fingerlings maintained both under laboratory and field conditions. ...Water soaking of oilcakes for 24 h before incorporation in the diets helped in the reduction of antinutrient factors (phytase and tannins). Live weight gain in fish fingerlings fed on a diet containing groundnut oilcake (GNOC) was significantly (
P<0.05) enhanced in comparison to the other dietary treatments when examined at the end of a feeding schedule. Laboratory studies have further revealed that APD, PER, GPR and GER values were significantly (
P<0.05) enhanced, while those of feed conversion ratio were significantly (
P<0.05) reduced in fish fed on diet 1 containing GNOC. An analysis of water samples collected at two hourly interval from the aquaria revealed low levels of total ammonia (N–NH
4
+) excretion and reactive phosphate (O–PO
4) production in fish fed on diet 1. Proximate carcass composition also revealed high accumulation of protein, fat, energy and phosphorus in fingerlings fed on a diet containing GNOC. Even in field studies a significant (
P<0.05) increase in mean fish weight gain and specific growth rate (SGR%
d
−1) was observed in fingerlings fed on diet 1, followed by canola (2), sunflower (3), mustard oilcake (4) and sesame (5). Water and sediment quality characteristics also correlated well with fish growth.
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