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The aim of this study was to evaluate the fermentative parameters and chemical compositions of corn grain silages rehydrated with different moisture levels, inoculated with bacteria (Lentilactobacillus hilgardii combined with Lentilactobacillus buchneri), and investigate the impact of this strategy on silage at different storage times. The study was carried out in the Animal Nutrition Laboratory, Rio Verde, Brazil. The experiment was carried out in a completely randomized design, in a triple factorial scheme, with six replications per treatment. At 30 and 40% moisture levels, the inoculant increased acidity. However, it was only at 35% moisture level that the inoculated silage achieved the pH within the appropriate range (4.16). In the silage without inoculant, the effluent loss was lower only in the silage with 30% moisture (9.11 g kg-1 DM). The presence or absence of the inoculant does not affect the concentration of crude protein and total carbohydrates. Rehydration with 35% moisture is recommended for quality silage production. Although the inoculant does not affect the chemical composition of the silage, its use is essential to ensure a proper fermentation process, preserve the quality and also to reduce nutrient losses during the moist grain silage preparation. [ABSTRACT FROM AUTHOR]

The influence of storing almond kernel genotypes derived from reciprocal crosses of ‘Mamaei’ and ‘Marcona’ cultivars (referred to as ‘G1’, ‘G2’, ‘G3’, ‘G4’, ‘G5’ and ‘G6’) on diverse quality parameters, encompassing moisture, ash, protein, oil, carbohydrates, fiber, and total vitamin E was investigated. The kernels were stored for 0, 6, and 12 months at room temperature. The results showed that the highest fresh kernel weight was observed in the ‘Marcona’ parent and two progenies, ‘G5’ and ‘G3’, at harvest time. The highest amounts of soluble carbohydrates were found in the ‘G4’ genotype, while the highest amounts of insoluble carbohydrates were observed in the ‘Mamaei’ parent and ‘G5’ genotype. The highest protein content was found in the ‘Mamaei’ parent and ‘G4’ genotype, while the maximum oil content was observed in the ‘G5’ genotype. The ‘G6’ genotype had the highest amount of total vitamin E. All studied traits showed a decreasing trend during the storage period, with the lowest amounts observed in all selected offspring after one year of storage. The results highlighted variations in traits such as fresh kernel weight, soluble and insoluble carbohydrates, protein, oil, and total vitamin E among different genotypes. Moreover, all traits exhibited a decline in values during storage, emphasizing the importance of selecting high-quality genotypes like ‘G5’ for almond breeding programs.

The storage positions in the granary has a great influence on the quality of stored grain. In the present study, the changes of volatile flavor compounds (VFCs) in paddy rice stored at middle cold core layer and top layer of the granary during 18 months of storage were analyzed by gas chromatography-ion mobility spectroscopy (GC-IMS), and the effect of storage location on the VFCs of paddy rice in high and big one-store granary were discussed. The results showed that the VFCs in paddy rice changed continuously with the storage time and the longer the time, the greater the change, especially for paddy rice stored at top layer. Compared with that stored at middle cold core layer, the contents of aldehydes and esters in paddy rice stored at top layer for 12 and 18 months were much higher, while that of the alcohols was relatively low, and the largest difference between middle cold core layer and top layer was found in paddy rice stored for 12 months by the principal component analysis (PCA). Among them, the contents of aldehydes and esters including valeraldehyde, nonanal, ethyl acetate, propyl acetate, butyl acetate and isooctanol at the top layer were significantly higher than that at the middle cold layer; while the contents of alcohol and ketone including trans 2-hexene alcohol, 2-pentylfuran, 1-octene-3-ol, heptanol, 1-propanol, 1-hexanol, 1-pentanol, isobutanol and 2-heptanone was higher in paddy rice stored at middle cold core layer. These results indicated that the storage location in the granary has great impact on the flavor characteristics of paddy rice, especially for that stored at top layer which was more affected by the ambient temperature.

High levels of manganese (Mn) and other heavy metals from electrolytic manganese residue (EMR) stockpiled would be released into the environment under natural conditions. A batch-leaching test was carried out to investigate the release characteristics of heavy metals from EMR with different storage times under simulated environmental conditions such as acid rain with different pH (3.0, 4.5, 5.6, and 7.0) at contact times of 1, 2, 4, 6, and 12 h; liquid to solid ratio (L/S) (5:1, 10:1, 20:1, and 30:1); and temperature (15, 25, 35, and 45 °C). The results showed that low pH (3.0 and 4.5) and high temperature (35 and 45 °C) could significantly promote heavy metal leaching from EMRs and increasing the L/S ratio above 20:1 mL/g significantly decreased heavy metal leachate concentrations due to dilution effect. Cr, Mn, and Pb concentrations in leachate increased almost continuously throughout the leaching process, while Zn decreased slightly at the 12th hour. Meanwhile, heavy metal concentrations in EMR1 (fresh EMR) were higher than in EMR2 (out stockpiled for more than 3 months). The concentrations of Mn, Pb, and Zn in leachates from EMRs at pH 3.0 and 4.5 leaching far exceeded the allowable maximum discharge concentrations for pollutants of the integrated wastewater discharge standard in China (GB8978–1996) by 57.5–59.0, 1.3–4.3, and 1.1–1.8 and 53.5–56.0, 3.04–7.25, and 1.0–1.91 times, respectively. Additionally, the Mn concentrations from both EMR leachates at pH 7.0 were above the national safe emission threshold. The morphological structure of EMRs changed after leaching, and XRD analysis showed the disappearance of MnO2, SiO2, FeS2, and CaSO4. The XPS revealed that Cr, Mn, Pb, and Zn existed as Cr3+, MnO, PbSO4, and ZnSiO3, respectively, after leaching. The study concluded that Mn, Pb, and Zn from EMRS leached by acid rain might pose a high potential environmental risk. Therefore, developing appropriate disposal techniques for EMR is necessary to prevent heavy metal pollution. [ABSTRACT FROM AUTHOR]

ABSTRACT This study investigates the effects of Hesperidin added to quail ration at different rates on some microbiological and physicochemical, lipid peroxidation, and lipid profiles in thigh meat. The current study had a duration of 35 days and used Pharaoh quails (Coturnix Pharaoh). The grouping was done in three treatment groups: Control, HES500, and HES1000 (each group was divided into five subgroups), and 0, 500, and 1000 mg/kg of Hesperidin was added to the basal diet of the groups, respectively. Adding Hesperidin and storage time affected the pH parameter in meat. It affected colour parameters depending upon the added Hesperidin (p

MOL is a local microorganism or natural decomposer that is used as a starter culture in production of organic fertilizers which is known as bokashi. The advantage of using MOL is that it can be made from cheap materials or by utilizing agricultural waste so that it can increase the added value of waste as well as reduce the environmental pollution. The use of MOL as a biodecomposer in production of bokashi can accelerate the fermentation process. This study aimed to produce MOL where the characteristic is similar with commercial Effective Microorganism (EM4). This study used a factorial randomized block design (RBD) with 2 factors. First factor was the types of banana (J) consisted of three levels, namely awak banana (Musa paradisiacal var. Awak; J1), barangan banana (Musa acuminate Colla; J2), and kepok banana (Musa acuminata balbisiana Colla; J3). Second factor was the storage times consisted of three levels, namely 0 weeks after fermentation (L1), 2 weeks after fermentation (L2), and 4 weeks after fermentation (L3). The analysis carried out after fermentation included total cell counts (TCC), pH value, temperature, and organoleptic test in the form of hedonic test for color and description test for aroma. The best sample was determined based on the highest TCC, the lowest pH value and aroma using a ranking test. The best treatment was obtained from J1L2 treatment (awak banana and 2 weeks after fermentation) with 1.8 × 109 CFU/ml of TCC, 3.17 of pH and medium tapai aroma.

This study was aimed to determine changes of the characteristics of raw pig slurry as liquid organic fertilizer at various storage times. A completely randomized design was used in this research. The treatments were storage times, i.e.: 0, 15, 30, 45, and 60 days. Variables observed were loss of the slurry, degree of acidity (pH), electrical conductivity (EC), total solid (TS), volatile solid (VS), total chemical oxygen demand (tCOD), soluble chemical oxygen demand (sCOD), total nitrogen (TN), ammonia-nitrogen (NH3-N), nitrate–nitrogen (NO3-N), total phosphate (TP), and dissolve reactive phosphate (DRP). The results showed that storage time significantly affected all the observed variables, except the concentration of NO3-N and total phosphate content. The pH, TS, VS, DRP, and losses of slurry lost during storage times increased, while EC, TN, NH3-N, tCOD, and sCOD decreased. Physico-chemical properties of slurry during storage times changed, as a result of organic matter breakdown.

The aim of this study was to determine the effects of different cooking (boiling, frying) and storage (+4°C, 15°-20°C) procedures on the gentamicin levels in eggs obtained from laying hens that had received subcutaneous application of gentamicin. Gentamicin residues in eggs from 50 ISA brown laying hens were analysed using HPLC-fluorescence. The recovery study showed that approximately 90% of the gentamicin could be recovered from the egg. The lowest detection limit was 0.01 µg/g in the whole egg. The retention times of the combined peaks of three components of gentamicin were 4.0 to 4.1 min. Their initial concentrations of the gentamicin residues were retained for up to fourteen days at both refrigerated (+4°C) and room temperatures (15°-20°C), but started to lose strength on day 21 of storage. On the 28th day, gentamicin residues in the eggs kept at room temperature were lower than those kept at the refrigerated temperatures. The different cooking procedures did not affect the gentamicin levels in the eggs. Therefore it is concluded that if gentamicin is used to treat laying hens, withdrawal times should be taken into account and eggs should not be offered for human consumption if gentamicin residue concentrations exceed regulatory tolerances. [ABSTRACT FROM AUTHOR]