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Studies on environmental enrichment for weaned pigs have predominantly focused on stimulating exploration through “nonedible toys.” The research on edible enrichment objects is very limited. For this reason, the aim of this study was to develop and characterize edible environmental enrichment objects (EOs) for weaned pigs and to determine behavioral and weight gain responses of pigs. Two types of EOs were evaluated, a cookie form (EO-C) and a donut-shape (EO-D). The EOs were formulated with dried whey (40% w/v) and sodium alginate (2% w/v) in distilled water. Blends were homogenized, molded, refrigerated, gelled, and dried. The EOs were characterized by dimensions, color, mechanical properties, and proximal chemical analysis. To study the interaction of pigs with EOs, 30 hybrid pigs, weaned at 21 days of age, were distributed into 3 groups (5 pairs of pigs per group): (1) control: pigs without EOs, (2) EO-D group, and (3) EO-C group. The interaction time was video-recorded for 3 days for 3 hours per day and then analyzed with the Observer XT 2011 program. The live weight of pigs and the total consumption of the EOs were also determined. The EOs were yellow in color and had different dimensions, with larger sizes for EO-D (height: 2.5 mm, width: 7.6 cm, and weight: 42 g). The EOs were composed mainly of carbohydrates (67-73%) and proteins (10-11%). The pigs consumed the EOs in high percentages, between 75 and 100% for EO-D and 38 and 60% for EO-C. There were no differences in consumption between EOs. The consumption of the EOs did not have an effect on live weight of the pigs; the final weights in the groups were as follows: 7.4 ± 0.2 kg (control group), 7.6 ± 0.2 kg (EO-C group), and 7.3 ± 0.4 kg (EO-D group). The results of the interaction showed that the pigs interacted with both EOs, that on day 2 they spent more time interacting with EO-D, and that the interaction time through the days was reduced for EO-D and remained constant for EO-C. The interactions of the pigs with the EOs included sniffing, manipulation with nose or extremities, licking, and nibbling or consumption of EOs.

The aim of study is to obtain dried whey protein concentrate and to study the functional properties and physical, chemical properties. It was incorporated into pan bread made using different levels of dried whey protein concentrate. Pan bread samples were analyzed for sensory, physical and chemical attributes. The results revealed that sweet cheese whey contain 93.14% water, 4.85% lactose, 0.7% soluble protein, 0.11% fat and 0.9% ash contents. While, the produced dried whey protein concentrate contained 7.04% water 92.96% total solids, 10.47% lactose, 66.87% protein, 3.65% fat and 5.63% ash contents and contained higher levels of essential amino acids especially lysine, threonine and valine. Functional properties of dried whey protein concentrate were 4.8%, 2.2%, 50%, 80% and 0.52 g/cm3 for water absorption capacity, oil absorption capacity, foam capacity, foam stability and bulk density, respectively. Sensory, physical and chemical evaluation revealed that pan bread made using 20% dried whey protein concentrate had the best quality compared with control and other levels of dried whey protein concentrate.

The aim of this work was to develop a methodology to calculate the cooling curve for the sweetened condensed milk with added whey powder production and to assess the cooling regime effect on the distribution of lactose crystals’ size and their microstructure. It is proposed to use a two-stage cooling curve. At the first stage, the cooling is carried out at a high speed, and at the second with a speed that varies depending on the rate of lactose crystallization. Electron microscopic studies have confirmed the cooling regime effect on the crystals’ microstructure. The practical use of the developed regime showed that the two-stage cooling regime allows to reduce the size of lactose crystals (P

Bovine milk whey is a co-product of the dairy agroindustry that has potential for use in lamb feeding. The objective of this study was to evaluate the use of bovine milk whey on the performance, carcass characteristics, and meat quality of finishing lambs. Eighteen male lambs were distributed in three treatments (control diet – CD, diet with whey powder – DWP, and diet with liquid whey – DLW) with six replicates. The performance variables, loin-eye area measurements, cover and subcutaneous fat, marbling, yield, morphometry, conformation, and finishing of the carcasses were evaluated. There was a difference in the dry matter intake, with the CD (3.22%) and DWP (3.08%) treatments having higher levels than that of the DLW (2.46%) treatment. The averages for loin-eye area, subcutaneous fat, and marbling were 9.88 cm2, 2.97 mm, and 1.39, respectively. There was a difference among the treatments for ethereal extract content of the meat; it was higher in CD (7.90%) and lower in DLW (5.19%). The inclusion of bovine milk whey did not alter the quantitative and qualitative parameters of the carcass; however, it altered the levels of ethereal extract content in the meat.

Three studies were conducted to determine the effects of source and concentration of Na and Cl on pig growth performance from 7 to 12 kg. In all three experiments, pigs were fed a common diet (0.33% Na and 0.77% Cl) for 7 or 8 d after weaning then randomly assigned to dietary treatments. In Exp. 1, 360 mixed-sex pigs were used in a 14-d study with 15 replications per treatment and six pigs per pen. Treatments included a 10% dried whey diet with 0.60% added salt (0.37% Na and 0.75% Cl); or three diets with 7.2% crystalline lactose with either: 0.35% added salt (0.18% Na and 0.47% Cl); 0.78% added salt (0.35% Na and 0.72% Cl); or 1.15% NaHCO3 and 0.40% KCl (0.35% Na and 0.45% Cl). Pigs fed the 0.78% added salt-lactose diet had greater (P < 0.05) ADG than pigs fed the 0.35% added salt-lactose diet, with others intermediate. In Exp. 2, 360 barrows were used in a 14-d study with 12 replications per treatment and five pigs per pen. Treatments included two added salt diets (providing 0.13% Na and 0.35% Cl or 0.35% Na and 0.68% Cl), three diets with Na and Cl provided by KCl and NaHCO3 (0.13%, 0.35%, or 0.57% Na and 0.50% Cl), or a diet with NaHCO3 and CaCl2 (0.35% Na and 0.50% Cl). Regardless of Na source, ADG and ADFI increased (quadratic, P < 0.05) as dietary Na increased from 0.13% to 0.35%, with no further benefits observed thereafter. There was no evidence for differences among pigs fed NaCl or NaHCO3 nor evidence for differences among pigs fed the different Na and Cl sources at similar concentrations. In Exp. 3, 300 pigs were used in a 21-d trial with 10 replications per treatment and five pigs per pen. Treatments included a control diet with added salt to provide 0.33% Na and 0.55% Cl or five diets with 0.33 % Na and added KCl to provide 0.09, 0.21, 0.32, 0.45, or 0.55% Cl. ADG and G:F increased (quadratic, P < 0.035) as Cl increased from 0.09% to 0.32%. Pigs fed the control diet (added salt) and the 0.55% Cl diet had similar ADG. For ADG and ADFI, the broken line linear model indicated a breakpoint of 0.23% Cl. For G:F, the quadratic polynomial model suggested the maximum at 0.38% Cl. In conclusion, 7 to 12 kg pigs fed diets that contained at least 0.35% Na and 0.38% Cl had greater ADG and G:F compared to pigs fed diets with lower concentrations and minimal effects were observed among the sources of Na or Cl used in these studies.

Microencapsulation by different drying methods protects chia seed oil (CSO) against oxidative degradation, and ultimately facilitates its incorporation in certain foods. The aim of this work was to analyze the influence of freeze or spray drying, as well as of the coacervation phenomena in a ternary wall material blend whey protein concentrate/soy protein isolate/gum arabic (WPC/SPI/GA)?on the physico?chemical properties of microencapsulated CSO. Differential scanning calorimetry studies indicated that the onset, peak, and end set temperatures for denaturation events shifted from 72.59, 77.96, and 78.02 to 81.34, 86.01, and 92.58 °C, respectively, in the ternary blend after coacervation. Oxidative stability indexes (OSI) of powders were significantly higher (p < 0.05) for both drying methods after inducing coacervation?from 6.45 to 12.04 h (freeze-drying) and 12.05 to 15.31 h (spray drying)?which was possibly due to the shifted denaturation temperatures after biopolymer interaction. It can be concluded that the ternary WPC/SPI/GA blend constitutes an adequate matrix to encapsulate CSO. Fil: Bordón, María Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto de Ciencias y Tecnología de los Alimentos; Argentina Fil: Barrera, Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina Fil: Penci, Maria Cecilia. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto de Ciencias y Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina Fil: Bori, Andrea. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina Fil: Caballero, Victoria. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto de Ciencias y Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina Fil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto de Ciencias y Tecnología de los Alimentos; Argentina

OBJECTIVES: In Lao PDR, 33.5% of children 0.14) but met USDA PRO powder criteria of 7 g PRO/100 g dried whey. CONCLUSIONS: WB milk and liquid and dried acid whey contain sufficient amounts of PRO, fat and energy to develop a locally-sourced nutritional supplement to rehabilitate malnourished children. FUNDING SOURCES: Funding for this research was supported by the OHSU Foundation, OHSU Graduate Programs in Human Nutrition, Vejdusit Foundation, and Bangkok Dusit Medical Services. WB milk and whey samples were generously donated by the Lao Water Buffalo Dairy in Luang Prabang, Lao PDR.

The U.S. Food and Drug Administration (FDA) conducted a sampling assignment in 2014 to ascertain the prevalence of Cronobacter spp. and Salmonella in the processing environment of facilities manufacturing milk powder.Cronobacter was detected in the environment of 38 (69%) of 55 facilities. The average prevalence of Cronobacter in 5,671 subsamples (i.e., swabs/sponges from different facility locations) was 4.4%. In the 38 facilities where Cronobacter was detected, the average prevalence of positive environmental subsamples was 6.25%. In 20 facilities where zone information of the sampling location was complete, Cronobacter was most frequently detected in Zone 4, followed by Zone 3, then Zone 2, with Zone 1 yielding the lowest percentage of positive samples. The prevalence of Cronobacter across the zones was statistically different (p < 0.05). There was no significant association between product type (i.e., lactose, whey products, buttermilk powder, and non-fat dried milk) and prevalence of Cronobacter in the facility. Salmonella was detected in the environment of three (5.5%) of the 55 facilities, with all three facilities producing dried whey product. The overall prevalence of Salmonella in 5,714 subsamples was 0.16%. In facilities in which Salmonella was detected the average prevalence was 2.5%. Salmonella was most frequently detected in Zone 4, followed by Zone 3. Salmonella was not detected in Zone 1 or Zone 2. The disparity between Salmonella and Cronobacter prevalence indicates that additional measures may be required to reduce or eliminate Cronobacter from the processing environment. It is also imperative that manufacturers consider the potential of contamination from Zone 4 areas into processing areas.

Three studies evaluated the effects of added dietary salt on growth performance of pigs weighing 7 to 10, 11 to 30, and 27 to 65 kg. In experiment 1, 325 pigs were used with 5 pigs per pen and 13 pens per treatment. Pigs were fed a diet (0.39% Na and 0.78% Cl) for 7 d after weaning, then randomly assigned to diets with either 0, 0.20, 0.40, 0.60, or 0.80% added salt for 14 d. All diets were corn-soybean meal-based with 10% dried whey. Calculated Na concentrations were 0.11, 0.19, 0.27, 0.35, and 0.43% and calculated Cl concentrations were 0.23, 0.35, 0.47, 0.59, and 0.70%, respectively. Increasing salt increased (linear, P < 0.05) average daily gain (ADG) and gain to feed ratio (G:F). For ADG, the linear, quadratic polynomial (QP), and broken-line linear (BLL) models were competing with the breakpoint for the BLL at 0.59% salt. For G:F, the BLL reported a breakpoint at 0.33% while the QP indicated maximum G:F at 0.67% added salt. In experiment 2, 300 pigs were used in a 34-d trial with 5 pigs per pen and 12 pens per treatment. Pigs were weaned at 21 d of age and fed a phase 1 diet (0.50% Na and 0.67% Cl) for 11 d and then a phase 2 diet (0.35% Na and 0.59% Cl) for 14 d. Then pens of pigs were randomly assigned to corn-soybean meal-based diets containing 0.20, 0.35, 0.50, 0.65, or 0.80% added salt. Calculated dietary Na concentration were 0.10, 0.16, 0.22, 0.28, and 0.34% and calculated Cl concentrations were 0.23, 0.32, 0.41, 0.50, and 0.59%, respectively. Overall, ADG and G:F increased (quadratic, P < 0.07) with increasing added salt. For ADG, the QP and BLL had similar fit with the breakpoint for BLL at 0.51% added salt. For G:F, the BLL model predicted a break point at 0.35% added salt. In experiment 3, 1,188 pigs were used in a 44-d study with 27 pigs per pen and 11 pens per treatment. Pens of pigs were randomly assigned to corn-soybean meal-based diets containing 0.10, 0.33, 0.55, or 0.75% added salt. Calculated dietary Na concentrations were 0.10, 0.19, 0.28, and 0.36% and calculated Cl concentrations were 0.23, 0.36, 0.49, and 0.61%, respectively. Overall, there was no evidence to indicate that added salt above 0.10% of the diet affected growth. In conclusion, the BLL models suggested to maximize ADG for 7 to 10 and 11 to 30 kg pigs was 0.59% (0.34% Na and 0.58% Cl) and 0.51% added salt (0.22% Na and 0.42% Cl), respectively. There was no evidence that growth of 27 to 65 kg pigs was improved beyond 0.10% added salt (0.11% Na and 0.26% Cl).

Electrocleaning was used in the cleaning of food soils (starch and heat-denatured whey protein) adhered to stainless steel. The influence of anionic (linear alkylbenzene sulfonate, two polyoxyethylene lauryl ether carboxylic acids) and nonionic (fatty ethoxylated alcohol, alkylpolyglucoside, two polyoxyethylene glycerin esters) surfactants on detersive efficacy has been assessed. High levels of detergency (88.9%) were obtained when starchy dirt was used, doubling in some cases the washing efficiency achieved by cleaning-in-place methods. All the surfactants studied improved the detergency results with respect to that obtained with pH 13 solutions. However, when a denatured and dried whey protein was used, the electrocleaning method did not substantially improve detergency results, obtaining the highest detergency with 1 g/L alkylpolyglucoside at 60 °C (19.3%).

The aim of this study is examine the ability of xylanase (XY), fresh whey (FW), dried whey (DW) alone or in combination to improve broiler low energy diet containing 30% wheat bran (WB). This experiment conducted in Egypt from April to May (23.9 oC-34.8oC).Two hundred and ten unsexed Cobb broiler chicks seven days old were randomly distributed into seven treatments received control diet, WB (30%) diet,WB+0.1%XY, WB+1% FW,WB+ 0.5% DW, WB+ XY +1% FW or WB+ XY + 0.5 % DW. At 35 days. Birds fed WB diet recorded significantly higher body weight by 2.43% compared to control diet. The birds fed WB +XY was significantly higher in body weight compared to all treatments. Dried whey failed in affecting performance of WB diet. Addition of XY to WB diet significantly increased carcass percentage compared to WB diet or control diet. Wheat bran diet alone increased plasma globulin and phosphorus by 114.8 and 48.54 %, respectively compared to control diet. Xylanase is a suitable additive for WB diet. It could be concluded that the diets containing 30 % wheat bran low energy diet alone or with 0.1% Xylanase improve broiler performance under condition of this study.

Staphylococcal food poisoning results from ingestion of food contaminated with toxins produced by enterotoxigenic Staphylococcus aureus strains. Common symptoms of this intoxication include vomiting, diarrhea, and abdominal cramps. Staphylococcal enterotoxins are resistant to heat and a number of environmental factors. Certain cheeses, milk powder, and whey powder are the only foodstuffs that are being routinely examined for the presence of staphylococcal enterotoxins SEA-SEE. The newly identified enterotoxins are not included in the current examination scheme. Enterotoxin-producing staphylococci were already isolated from meat, meat products, milk, dairy products, fermented food products, vegetables, pastries and fish products. It has been demonstrated that many environmental factors associated with food processing and storage can significantly influence the level of secreted enterotoxins by S. aureus strains. Nevertheless, only a few studies on the production of staphylococcal enterotoxins were conducted in foodstuffs. Most data on their expression is based on experiments performed with a low number of S. aureus strains, and usually only SEA-SEE enterotoxins are investigated. These results inclined many authors to the conclusion that milk and dairy products are unfavorable environments for expression of staphylococcal enterotoxins. However, recent research has indicated a significant heterogeneity in the ability of enterotoxin production in milk among S. aureus strains derived from diverse sources. S. aureus strains able to secrete high levels of enterotoxins in milk and meat juice were described. This research indicates that a high number of S. aureus strains should be used for studying staphylococcal enterotoxins expression in food. It seems to be the appropriate way to assess the risk of staphylococcal food poisoning....

We studied the effects of the inclusion of recycled co-products from the food industry (yogurt, milk, cheese and baby foods) in diets for pigs weaned at 25 days of age. From day 1–21 of the experiment (Phase I), 8 treatments were organized as a 2 × 4 factorial with 2 levels of lactose (70 and 100 g/kg) and 4 diets differing in the food co-products used. The control diet was based on cooked wheat, fish meal, and dried whey, without any food co-product. Diets D2 and D3 included 150 g/kg lactal (yogurt and milk sprayed onto a cereal carrier) or 150 g/kg lactal-cheese (yogurt, milk and cheese sprayed onto the same carrier) in substitution of dried whey and fish meal of the control. Diet D4 was similar to D3 but in addition to 150 g lactal-cheese, included 200 g/kg of recycled baby foods (composed primarily of hydrolysed and processed cereals) in substitution of cooked wheat. From day 22–35 (phase II) all pigs received a common cereal-soybean meal diet. In phase I, an increase in the lactose content in the diet increased average daily feed intake (ADFI; P

The primary aim of this study was to investigate the impact of three dietary levels of lactose (LAC) originating from conventional dried whey (DW) and the duration of these treatments (from 8 to 21 or to 42 days of age) on growth performance, basic post-slaughter traits and excreta quality of broiler chickens kept in cages. A secondary purpose was to investigate the effect of LAC level on some parameters of the caecal micro-environment and gross morphology in these birds. A total of 560 Ross 308 chickens (sex ratio 1:1) were assigned to 7 dietary combinations with 10 replicate cages of 8 birds per cage. The control group was fed basal diets consisting of maize, wheat and soybean meal. The other 6 groups received the same basal diets with DW added in amounts equivalent to a LAC dietary levels of 1, 2 or 3%. Only continuous feeding (day 8 to 42) with 1% and 2% levels of LAC was found to yield the overall body weight gain (BWG) during the whole 42-day rearing period, which was significantly higher than that on the control diet, with a larger share of breast meat in carcass at a 2% LAC. However, these effects were associated with greater faecal score values indicating more watery excreta compared with the control. Increasing levels of LAC augmented the relative caecal weight and length. A reduction in the caecal pH was confirmed at day 21 for birds fed 1% and 2% of dietary LAC. The lower pH values were correlated to an increased sum of total volatile fatty acids (VFA), causing large increases in the concentration of undissociated forms of individual VFA. The decline in plate counts of coliform bacteria was observed with 2% and 3% LAC, whereas the counts of lactic acid-producing bacteria (LAB) were higher at these two LAC levels. The present findings lead to the conclusion that the dietary level of 2% LAC originated from DW is the most effective in enhancing the productivity of broilers, with moderate occurrence of undesirable side effects.

The objective was to measure energy concentrations and standardized total tract digestibility (STTD) of phosphorus (P) in hatchery byproducts. In Experiment 1, 20 nursery barrows were used to measure energy concentrations in hatchery byproducts. A basal diet based on corn and dried whey and four additional diets containing 25% of infertile eggs, unhatched eggs, culled chicks, or a mixture of the three hatchery byproducts were prepared. In Experiment 2, the STTD of P was measured using 20 nursery barrows. Four diets containing 25% of the same hatchery byproducts used in Experiment 1 as the sole source of P were prepared, and a P-free diet was prepared to measure basal endogenous losses of P. The marker-to-marker method was employed for total collection. Metabolizable energy in culled chicks was the greatest (4560 kcal/kg as-is basis, p &lt, 0.05), whereas infertile eggs had the lowest value (2645 kcal/kg as-is basis, 0.05). The STTD of P in infertile eggs (81.7%) was greater than that in unhatched eggs, culled chicks, and the mixture (61.6, 53.9, and 47.4%, respectively, 0.05). In conclusion, culled chicks had the greatest metabolizable energy and infertile eggs had the greatest phosphorus digestibility among the test ingredients.

The aim of this study was to provide information concerning calf performance when dairy calves are fed milk replacers (MR) in which skim milk powder is partly or completely replaced by whey product...

Makowska A., Cais-Sokolinska D., Waśkiewicz A., Tokarczyk G., Paschke H. (2016): Quality and nutri - tional properties of corn snacks enriched with nanofiltered whey powder. Czech J. Food Sci., 34: 154-159. Corn snacks containing 0, 3, 5, and 10% of nanofiltered whey powder, obtained from the raw material of 12 and 14% moisture contents were analysed. Colour, texture, sensory properties, protein, available lysine, and acrylamide contents were determined in extrudates. When the whey powder content increased above 5%, the extrudate breaking force decreased and the colour became darker. The addition of 10% of whey powder resulted in lower scores for porosity, colour, taste, and overall desirability. Such a level of the addition caused a significant increase in protein and avail - able lysine contents in extrudates, but unfortunately, the product had also significantly higher acrylamide content. In extrudates obtained from the raw material of 12% moisture the amount of acrylamide was higher and the amount of available lysine was lower than that in extrudates obtained from the raw material with 14% moisture content. From the nutritional point of view it is better to extrude the raw material of higher feed moisture with the addition of na

A total of 120 weanling pigs ((Landrace × Yorkshire) × Duroc), 21 days of age with an average ini - tial body weight (BW) of 6.52 ± 0.22 (SE) kg were selected to investigate the effects of extruded rice product as a replacement for dried whey on growth performance, coefficient of total tract apparent digestibility (CATTD), blood profiles, faecal shedding of and Escherichia coli (the microbial counts of digesta were expressed as log 10 colony forming units per gram), and faecal scores of weanling pigs. Pigs were randomly allocated to one of four dietary treatments, with six replicates per treatment and five pigs per pen. Pigs in the control group were fed a diet based on corn, soybean, and 20% dried whey. Experimental groups received the same diet as the control group, but dried whey was replaced by 3%, 6%, and 9% extruded rice. Throughout the experimental period (six weeks), no differences were observed in the average daily gain, average daily feed intake, and gain/feed ratio. Pigs fed 6% and 9% extruded rice had a lower ( P < 0.05) CATTD than pigs fed the control diet on Day 14. The blood creatinine concentration of pigs fed 9% extruded rice was higher ( P < 0.05) than that of pigs in the control group on Day 14. Pigs fed the diets containing 6% and 9% extruded rice had decreased ( P < 0.05) faecal E. coli counts on Day 14 compared with pigs fed the control diet. The current results indicate that feeding extruded rice can decrease faecal E. coli counts without negative effects on growth performance in weanling pigs.

The present study aimed at investigating the effects of sumac and dried whey powder on growth performance, carcass traits, intestinal morphology, microbial population, and some biochemical parameters and antibody titer against Newcastle disease of female broiler chicks. A total of 360 1-day-old female broiler chicks with an average weight of 38 ± 0.42 g were randomly divided into three treatments. Each treatment was further divided into six replicates. Three treatments were used: chicks were fed by basal diet as control group, basal diet + 0.02% sumac powder (S), and basal diet + 0.02% dried whey powder (DW) for 42 days. Results showed that feed intake of chicks increased significantly in S and DW in comparison with the control group (P < 0.05). Body weight gain was also significantly higher in the treated groups. The serum concentration triglyceride and cholesterol of chicks decreased significantly by S and DW feeding. While low-density lipoprotein (LDL) level decreased significantly, high-density lipoprotein (HDL) levels increased in the S group. Antibody level increased titer against Newcastle disease significantly by feeding treated diet compared to the control group. Data from microbial population investigation showed that E. coli population decreased while Lactobacillus increased in S and DW groups. The data revealed an improvement in the body weight gain, feed conversion ratio because of increased intestinal morphology, antibody level, and some useful microbial population in female broiler chicks receiving the sumac and dried whey powder.

Sazetak: The effects of Lactobacillus casei BGP93 used as adjunct culture on the physicochemical, textural and sensory characteristics of a dairy beverage processed with goat Coalho cheese whey powder and Streptococcus thermophilus TA-40 as starter (ST-LC beverage) were investigated in comparison to a control product (ST beverage) without L. casei. No significant differences were observed between the ST and ST-LC trials concerning the acidification pattern throughout the fermentation process (P>0.05). Post-acidification was also not observed for both trials since their pH values were maintained stable, without significant differences during 21 days at 4 ± 1 °C. This pH stability reinforced the maintenance of firmness, consistency, cohesiveness and viscosity index without significant differences between the sampling periods throughout the whole storage in both trials, and also that no significant difference was verified between the ST and ST-LC beverages in the sensory evaluation (P>0.05). Made available in DSpace on 2019-03-23T00:43:36Z (GMT). No. of bitstreams: 1 CNPC2018Instrumental.pdf: 362806 bytes, checksum: dd08ff0abd6f0606e8071a14f3050294 (MD5) Previous issue date: 2018

Much of the fluid whey produced in the United States is a by-product of Cheddar cheese manufacture and must be bleached. Benzoyl peroxide (BP) is currently 1 of only 2 legal chemical bleaching agents for fluid whey in the United States, but benzoic acid is an unavoidable by-product of BP bleaching. Benzoyl peroxide is typically a powder, but new liquid BP dispersions are available. A greater understanding of the bleaching characteristics of BP is necessary. The objective of the study was to compare norbixin destruction, residual benzoic acid, and flavor differences between liquid whey and 80% whey protein concentrates (WPC80) bleached at different temperatures with 2 different benzoyl peroxides (soluble and insoluble). Two experiments were conducted in this study. For experiment 1, 3 factors (temperature, bleach type, bleach concentration) were evaluated for norbixin destruction using a response surface model-central composite design in liquid whey. For experiment 2, norbixin concentration, residual benzoic acid, and flavor differences were explored in WPC80 from whey bleached by the 2 commercially available BP (soluble and insoluble) at 5 mg/kg. In liquid whey, soluble BP bleached more norbixin than insoluble BP, especially at lower concentrations (5 and 10 mg/kg) at both cold (4°C) and hot (50°C) temperatures. The WPC80 from liquid whey bleached with BP at 50°C had lower norbixin concentration, benzoic acid levels, cardboard flavor, and aldehyde levels than WPC80 from liquid whey bleached with BP at 4°C. Regardless of temperature, soluble BP destroyed more norbixin at lower concentrations than insoluble BP. The WPC80 from soluble-BP-bleached wheys had lower cardboard flavor and lower aldehyde levels than WPC80 from insoluble-BP-bleached whey. This study suggests that new, soluble (liquid) BP can be used at lower concentrations than insoluble BP to achieve equivalent bleaching and that less residual benzoic acid remains in WPC80 powder from liquid whey bleached hot (50°C) than cold (4°C), which may provide opportunities to reduce benzoic acid residues in dried whey ingredients, expanding their marketability.

A modified form of Myzithra cheese (M) was produced by substituting the fresh cheese whey by dried whey protein concentrate 65% (WPC 65%). The proportion of the materials used in the production of the modified Myzithra cheese blend was: 16.1% WPC, 49.9% water, 8.0% ovine milk and 26.0% ovine cream. The mixture was placed in polyethylene package before being subjected to heat treatment at 90 °C for 30 min. A control Myzithra cheese (C) was also produced in the traditional way. Both cheeses were submitted to microbiological, physicochemical and rheological analyses as well as organoleptic tests 1 day after production and following 25 days in cold storage. The modified Myzithra cheese (M) had a higher lactose, potassium and sodium content and lower total bacteria, protein, ash, calcium, hardness and adhesiveness than C-Myzithra cheese, while yeasts and moulds were absent. Also, M-Myzithra cheese remained unchanged organoleptically and texturally during cold storage, whereas C-Myzithra cheese deteriorated. Sensory evaluation revealed that M-Myzithra cheese was of good quality and can cover the annual consumption demand for Myzithra cheese, thus helping to resolve the problem of seasonal production of C-Myzithra cheese while simultaneously exploiting the WPC.

Cilj istraživanja bio je utvrditi utjecaj dodatka 5% i 10% sirutke u prahu sjenaži lucerne (SL) (Medicago sativa L.) na ad libitum konzumaciju i in vivo probavljivost obroka u hranidbi kastriranih ovnova. Dodatak sirutke u prahu SL je povećao ad libitumm konzumaciju ST (P0.05) niti na in vivo probavljivost (P>0.05). Zaključeno je da dodatak osušene sirutke SL u hranidbi kastriranih ovnova u količini od 5% i 10% potiče konzumaciju SL ali smanjuje in vivo probavljivost kao posljedicu brže pasaže hrane kroz probavni sustav., The objective of this paper was to determine the effect of 5 % and 10% in dry matter (DM) of dehydrated whey (DW) supplemented to alfalfa haylage (AH) (Medicago sativa L.) on the ration ad libitum intake and in vivo digestibility in wether sheep. The results show increase in ad libitum intake of DM (P0.05) neither in vivo digestibility (P>0.05). It was concluded 5% and 10% of DW supplementation to AH in wether sheep encourages intake of AH but decreases in vivo digestibility probably due to increased rate of the ration passage through the digestive system.

WOS: 000369905800001 The aim of this experiment was to determine the effects of in ovo injection of dried whey and Enterococcus faecium to fertile Ross 308 chicken eggs on performance, ileal histomorphology, ileum microbiota and edible viscera weights. A 2x2 factorial design was used. Fertile Ross 308 eggs were injected with 4 different solutions: A) control solution (distilled water), B) distilled water + 4% dried whey, C) distilled water + Enterococcus faecium, D) distilled water + 4% dried whey and Enterococcus faecium. Live weight, feed consumption, feed conversation ratio and ileal histomorphology, ileum microbiota, organ weight were recorded at 21 days of age. Live weight gain, feed consumption and feed conversion ratio were not affected by the treatments. At the end of the experiment, lactic acid bacteria (LAB) colonisation in ileum were 3.68, 4.81, 4.04 and 5.92 cfu/g respectively and the highest LAB colonisation was in the combined injection group. At the end of the experiment, villus height was 455, 484, 438 and 542 mu m respectively and the highest villus height was found in the combined injection group. Although broiler performance was not different among the groups, a combined injection of Enterococcus faecium and dried whey provided better LAB colonisation and increased villus height in ileum. In conclusion, a combined injection of Enterococcus faecium and dried whey has a symbiotic effect on ileal histomorphology and gut microbiota. However, further studies should be conducted to determine the effects of in ovo injection of different probiotic and/or symbiotic microorganisms and different stress factors on broiler performance.

Het Landelijk Meetnet Radioactiviteit in Voedsel (LMRV) dient als bewaking voor de voedselproductie en wordt ingezet in het nationale monitoringsprogramma, met name voor de monitoring van radioactiviteit in melk. In dit jaarrapport worden de resultaten van de melk- en grasmonitoring, en van de kwaliteitscontroles van de voedselmonitoren in 2014 gepresenteerd.

Het Landelijk Meetnet Radioactiviteit in Voedsel (LMRV) dient als bewaking voor de voedselproductie en wordt ingezet in het nationale monitoringsprogramma, met name voor de monitoring van radioactiviteit in melk. In dit jaarrapport worden de resultaten van de melk- en grasmonitoring, en van de kwaliteitscontroles van de voedselmonitoren in 2014 gepresenteerd.