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This article reveals the possibility of using legume butter to obtain a new combined product of increased quality. The technology of model compositions of finishing semi-finished products, in particular, confectionery legume butter with DDW, has been developed. The results of a study on optimizing the recipe composition of finishing semi-finished products made it possible to develop this technology of multifunctional confectionery butter with the desired (specified) organoleptic and structural and mechanical properties. The analysis of the formation of the structure of legume butter of oppositely directed processes in the enzymatic destruction of the residual cellular structure and spontaneous aggregation of protein particles into the spatial structure due to gradual dehydration of the system was carried out. It is noted that sugar plays the role of a plasticizer, reducing the rate of gelatinization of starch while reducing the viscosity peak. The use of dry demineralized whey (DDW) in legume butter technologies contributes to the formation of a stronger structure of the protein component and the development of a spatial structure, which gives it certain structural and mechanical properties. Three main directions of technological use of confectionery butter were established, which are based on structural characteristics of consistency: 1 – confectionery butter used to cover confectionery products and as a layer for them (CP – Confectionery Products), where the main indicator of consistency is extensibility; 2 – confectionery butter used for making flowers, as a decorative element for flour confectionery (SC – Sugar Confectionery)), where the main indicator of consistency is an equivalent ratio of extensibility and forming ability; 3 – confectionery butter used for modeling shaped products, as a decorative element for flour confectionery products, where the main indicator of consistency is the forming ability. The results of studies of the rheological characteristics of legume butter with dry demineralized whey (DDW) and coconut oil are presented. It was ascertained that DDW and coconut oil lead to changes in the state of legume butter, changing the values of rheological characteristics. The rational content of DDW and coconut oil in the composition of legume butter while ensuring high functional and technological properties was proved. The optimal ratios of components of the developed legume butter were mathematically grounded. [ABSTRACT FROM AUTHOR]

This experiment was carried out to investigate the effect of the substitution of different levels (0, 50 and 100%) of dried whey powder treated with formaldehyde or fresh blood in the fattening diets ofAl Awassi lambs on the degree of protein degradation, rumen fermentation, andtotal number of anaerobic bacteria and protozoa in a factorial experiment (2 × 3). The results showed a significant decrease (P <0.05) in the total number of anaerobic bacteria for blood treatment (181.88 colony/ml) compared to formaldehyde (220.84 colony / ml) and a significant (P <0.05) superiority for 50% percentage (225.77 colony / ml) on 0 and 100% (182.66 and 195.66 colony/ml) respectively, in addition tohigher superiority (P <0.05) for 50 and 100% with formaldehyde (236. 99 and 242.88 colony/ml) respectively on the other ratios. The obtained results showed insignificant effect on the total number of protozoa in the rumen for dried whey powder treated with blood (0.03 ± 6.39 colony/ml) compared to formaldehyde treatment (0.03 ± 6.39 colony/ml) and a significant effect (P <0.05) for replacement ratios in the total number of protozoa where a significant superiority for percentage of 100% (0.05 ± 6.45 colony/ml) on the replacement ratios of 0 and 50% (0.02 ± 6.36 and 0.06 ± 6.37 colony/ml respectively. However, insignificant superiority for the replacement ratio of 50% on 0% was noted whilethe replacement ratios of 50% and 100% with blood (0.01 ± 6.52 and 0.01 ± 6.44 colony/ml) had a superiority on 50% and 100% with formaldehyde ratios (0.02 ± 6.07 and 0.02 ± 6.11 colony/ml), respectively, and the replacement ratio of 0% with blood or formaldehyde (0.06 ± 6.31 colony/ml) in the total number of protozoa. [ABSTRACT FROM AUTHOR]

This experiment was carried out to investigate the effect of the substitution of different levels (0, 50 and 100%) of dried whey powder treated with formaldehyde or fresh blood in the fattening diets of Al Awassi lambs in the degree of protein degradation and rumen fermentation in a factorial experiment (2 × 3). Adding 50 and 100% of dried whey powder resulted in a significant decrease (6.54 and 6.45) compared to the level of 0% (6.81) while insignificant effect of treatment type on pH was detected as well a significant decrease (P <0.05) for the interaction between the type of treatment with the ratios of 50 and 100% compared with 0%. A significant increase (P <0.05) in TVFA for blood treatment (11.56 mmol/100 ml) compared to formaldehyde (11.55 mmol/100 ml) was revealed. Additionally, a significant increase (P <0.05) at the level of 100% (11.86 mmol/100 ml) compared to 50 and 0% (11.59 and 11.39 respectively). The interaction between blood treatment and the addition of 100% of dried whey powder compared to other ratios was significantly increased. There was no significant effect of the treatment type in NH3-N as well a significant increase (P <0.05) at level of 0% (32.33 mg/100 ml) compared to 50 and 100% (28.53 and 26.69 mg/100 ml respectively in addition to a significant increase (P <0.05) in the interaction of 0% with blood or formaldehyde (32.33 mg/100 ml) compared to other ratios. Insignificant effect of treatment type on Acetic acid, Propionic acid, Butyric acid and C2:C3 ratio. Furthermore, a significant increase of propionic acid with an increase of dried whey powder level (0, 50 and 100%) with recorded means of 20.45, 21.17 and 21.57 respectively while increasing level of dried whey powder led to a significant decrease (P < 0.05) in C2: C3 ratio with means of 3.16, 3.04 and 2.97, respectively. A significant increase (P <0.05) in Propionic acid at the level of 100% with blood or formaldehyde with means of 21.79 and 21.35 respectively while the interaction between treatment type with replacement ratios in Acetic acid, Butyric acid and C2: C3 ratio was not significant. [ABSTRACT FROM AUTHOR]

The effect of the addition of ovine whey powder at 5%, 10%, and 15% on bread quality was studied. Two different types of semolina were used, one being a commercial blend with strong and tenacious gluten (48T) and the other coming from one single cultivar, characterized for having weak and sticky gluten (4T). Two different types of typical Mediterranean bread were produced, pan bread and flat bread, and their quality characteristics were measured, together with their shelf life. The volume of 4T pan bread was improved by the addition of 5% ovine whey powder. In the case of 48T, the volume of bread was negatively affected by the addition of ovine whey powder. Moreover, flat bread made with 4T was more extensible after the addition of ovine whey powder and showed lower starch retrogradation over time than the same type of bread made with 48T. Among the different pan bread types, consumers preferred 4T with 5% of substitution, which also showed an improved cell size distribution in the crumb. [ABSTRACT FROM AUTHOR]

The present study was conducted to investigate the effect of supplementing wheat-barley based diets with dry whey powder (DWP), chitosan (CHIT), a mixture of DWP-CHIT, and inulin (INU) on productive performance, duodenal histomorphometry and caeca microbial composition of chickens. A total of 1500 one-day-old male birds were allocated to floor pens and assigned to one of the following treatments: control diet (no additive supplementation), 60-DWP (60 g/kg of DWP), 5-CHIT (5 g/kg of CHIT), DWP-CHIT (60-DWP plus 5-CHIT), and 20-INU (20 g/kg of INU). Each treatment had 10 replicate pens, with 30 birds per pen. Measurements of productive performance were made during the starter period (day 1–21) and for the entire feeding period (day 1–42), while duodenal measurements were registered at day 21. Caeca microbiota composition was determined using Illumina amplicon sequencing at days 21 and 42. During the starter period, feeding chickens with any of the tested additives diminished their body weight (BW), average daily gain (ADG) and feed intake (FI) as compared to control diet (P < 0.05). This was also observed during the entire feeding period (P < 0.05), except for INU supplementation that showed similar values to control birds. None of treatments affected duodenal histomorphometry. Caeca microbiota composition was influenced by diet at every stage of the productive period (P = 0.001), although no clear association between microbiota and performance was detected. At day 21, no differences in microbiota composition of control, 60-DWP, 5-CHIT and 20-INU birds were found, which caeca were highly harboured by Lactobacillus gallinarum , although only control promoted greater BW, ADG, and FI. Control and 60-DWP treatments did not differ in their caeca communities at day 42, although only control increased BW, ADG, and FI. In both cases, caeca showed higher abundance of Lactobacillus gallinarum and Bacteroides vulgatus , and lower abundance of Escherichia coli/Shigella flexneri and Bacteroides fragilis . DWP-CHIT diet promoted an increase of Klebsiella pneumoniae at day 21, and of Streptococcus gallolyticus at day 42, together with a performance reduction as compared to control diet. The present findings indicate that chicken growth is reduced by supplementing wheat-barley based diets with DWP, CHIT, DWP plus CHIT, and INU, at the tested doses, as a consequence of a reduction in FI. Caeca microbiota composition and diversity varied in a diet-dependent manner during both sampled ages, although a linkage between microbiota and performance was not clear. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

An innovative process scheme for the production of permeate powders is evaluated in this paper. It is based on an overconcentration step that makes it possible to replace the spray-drying step used in conventional processes. This innovative processing scheme includes: (1) overconcentration of the permeate concentrate from 60 to 80% w/w dry matter (DM) content; (2) granulation of the overconcentrate with powder up to 88% DM; and (3) drying of the granules up to 97% DM. The feasibility of the process was validated at the pilot scale and the properties of the resulting permeate powder were comparable to those of a powder produced using the conventional process. Considering water removal, the energy savings in comparison to the conventional process were estimated in the range of 10.7 to 23.5%, and up to 32% when considering the whole production process or the drying step alone, respectively. Industrial relevance The global demand of whey and permeate powders has considerably grown over the past decade, especially due to the increasing production of infant milk powders. The transformation of a liquid product into a powder requires a high energy-consuming drying step and energy savings on the current technology, i.e., spray drying, are difficult to achieve since most of the energy is used for water removal. One solution is to develop a disruptive technology allowing the production of powders without spray drying, as proposed and described in this paper. The new process scheme is composed of three thin-film rotary evaporators in series, specifically designed to handle highly viscous products. The feasibility of the process was validated at the pilot scale and the results showed that it leads to significant savings on energy and building requirements for a quality of powder at least equivalent to a standard powder produced using conventional technologies. [ABSTRACT FROM AUTHOR]

The study aims to examine the ability of canthaxanthin (CAN ), dried whey (DW) and sodium sulphate (SS ) alone or in combination for improving broiler performance. A total number of 210 unsexed Cobb broiler chicks seven days old were randomly distributed to 7 group (control, CAN 0.005%, SS 0.5%, CAN+SS, DW 0.5%, DW+SS and CAN+DW+SS). At 35 days there were significant differences in live body weight. The birds fed CAN plus SS recorded higher body weight (12.03%) compared to control diet. The addition of DW plus SS increased live body weight by 10.11% compared to control diet. The addition of CAN plus SS improved feed conversion by 11.11% compared to control diet in overall period . All additive used in this study increased carcass percentage, phosphorus levels in plasma, heterophilos in blood and decreased white blood cells compared to control group. The addition of CAN plus SS were the most successful feed additives under the condition of this study. It can be concluded that SS increased the activity of either CAN or DW and these additives may be promised additives in the future. [ABSTRACT FROM AUTHOR]

Dried whey ingredients are valuable food ingredients but potential whey sources are underutilized. Previous work has established flavor and flavor stability differences in Cheddar and Mozzarella wheys, but little work has compared these whey sources to acid or rennet wheys. The objective of this study was to characterize and compare flavor and flavor stability among cheese, rennet, and acid wheys. Full-fat and fat-free Cheddar, rennet and acid casein, cottage cheese, and Greek yogurt fluid wheys were manufactured in triplicate. Wheys were fat separated and pasteurized followed by compositional analyses and storage at 4°C for 48 h. Volatile compound analysis and descriptive sensory analysis were evaluated on all liquid wheys initially and after 24 and 48 h. Greek yogurt whey contained almost no true protein nitrogen (0.02% wt/vol) whereas other wheys contained 0.58% ± 0.4% (wt/vol) true protein nitrogen. Solids and fat content were not different between wheys, with the exception of Greek yogurt whey, which was also lower in solids content than the other wheys (5.6 vs. 6.5% wt/vol, respectively). Fresh wheys displayed sweet aromatic and cooked milk flavors. Cheddar wheys were distinguished by diacetyl/buttery flavors, and acid wheys (acid casein, cottage cheese, and Greek yogurt) by sour aromatic flavor. Acid casein whey had a distinct soapy flavor, and acid and Greek yogurt wheys had distinct potato flavor. Both cultured acid wheys contained acetaldehyde flavor. Cardboard flavor increased and sweet aromatic and buttery flavors decreased with storage in all wheys. Volatile compound profiles were also distinct among wheys and changed with storage, consistent with sensory results. Lipid oxidation aldehydes increased in all wheys with storage time. Fat-free Cheddar was more stable than fullfat Cheddar over 48 h of storage. Uncultured rennet casein whey was the most stable whey, as exhibited by the lowest increase in lipid oxidation products over time. These results provide baseline information for the viability of processing underutilized wheys into valueadded ingredients. [ABSTRACT FROM AUTHOR]

Desenvolveu-se um experimento com o objetivo de avaliar o uso de fontes de lactose (soro de leite em pó e lactose) e níveis de lisina em rações (1,20 e 1,50%), além do peso ao desmame (6,0 kg), sobre o desempenho e a morfologia intestinal de 384 leitões desmamados com diferentes pesos e idade de 21 dias. Os leitões foram distribuídos em delineamento inteiramente casualizado em esquema fatorial 2 x 2 x 2, totalizando oito tratamentos em quatro repetições cada. Três leitões de cada tratamento foram abatidos aos 42 dias de idade, quando foram coletadas amostras do duodeno para estudo da morfologia intestinal. Foram avaliadas as características de desempenho ganho de peso, consumo de ração e conversão alimentar. Altura das vilosidades, profundidade de criptas duodenais e a relação altura de vilosidades/profundidade de criptas, bem como a relação peso do pâncreas/peso da carcaça, foram as características morfológicas avaliadas. O uso de lactose em rações à base de milho e farelo de soja proporcionou melhor desempenho dos leitões quando combinado a um nível de 1,5% de lisina. Concluiu-se ainda que os tipos de dietas estudados não exerceram efeito sobre a morfologia do duodeno e a relação peso do pâncreas/peso corporal e que a altura das vilosidades é uma função direta do peso do leitão.One experiment was carried out to evaluate the use of lactose sources (dried whey and lactose) and lysine levels (1.20 and 1.50%) in diets for weaned piglets with diferent body weight at 21 days of age, regarding performance and intestinal morphology of piglets in initial phase. Three hundred and eighty-four piglets from 21 to 42 days were sorted in a complete randomized design with a 2 x 2 x 2 factorial arrangement, in a total of eight treatments and four replications each. Samples of duodenum from three piglets slaughtered at 42 days of age were harvested from each treatment to study intestinal morphology. The following performance characteristics were evaluated: weight gain, feed intake and feed conversion. The morphologycal parameters were as follows: villous height, duodenum crypt depth, villous height/duodenum crypt depth ratio and pancreas/carcass weight ratio. Performance of piglets fed corn-soybean meal- based diets with lactose was better when the level of lysine was of 1.5%. It was also concluded that the type of diets studied did not alter the morphologycal parameters and that the villous height is a direct function of piglet weight.

Foi conduzido um experimento com o objetivo de avaliar fontes e níveis de proteína em rações iniciais para leitões desmamados aos 21 dias de idade. Utilizou-se um delineamento inteiramente casualizado em esquema fatorial 2 x 2 x 2, onde foram estudados os fatores: tipos de dieta (soro de leite em pó e farinha de peixe + lactose), níveis de proteína bruta (20,0% e 24,0%) e pesos dos leitões ao desmame (< 6,0 e > 6,0 kg), totalizando oito tratamentos com quatro repetições cada. O desempenho de leitões desmamados aos 21 dias de idade alimentados com rações contendo farinha de peixe + lactose foi superior ao dos leitões que consumiram apenas o soro de leite em pó. O nível de 24% de proteína bruta nas rações foi mais eficiente, sobretudo com a combinação farinha de peixe + lactose. Concluiu-se que os tipos de dietas estudados não exerceram efeito sobre os parâmetros histológicos e que a altura das vilosidades é uma função direta do peso do leitão.The experiment was conducted to evaluate protein sources and levels in the initial diets, for piglets weaned at 21 days of age. The animals were allotted in a completely randomized design in a factorial 2 x 2 x 2, with type of diets ( dried whey and fish meal + lactose), levels of crude protein (20 and 24%) and piglet weight at weaning ( 6,0kg), in a total of 8 treatments and four replications each. In the experimental conditions, it can be concluded that among the protein sources tested, the performance of 21 day-age weaned piglets was better for the animals fed fish meal + lactose compared to dried whey. The level of 24% crude protein was more efficient, mainly in the fish meal + lactose diets. It was concluded that the type of diets studied did not influence the histologycal parameters and the villous height is a direct funcion of piglets weight.

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 2×2 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 µm 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. [ABSTRACT FROM AUTHOR]

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Previous research has demonstrated that unit operations in whey protein manufacture promote off-flavor production in whey protein. The objective of this study was to determine the effects of feed solids concentration in liquid retentate and spray drier inlet temperature on the flavor of dried whey protein concentrate (WPC). Cheddar cheese whey was manufactured, fat-separated, pasteurized, bleached (250 ppm hydrogen peroxide), and ultrafiltered (UF) to obtain WPC80 retentate (25% solids, wt/wt). The liquid retentate was then diluted with deionized water to the following solids concentrations: 25%, 18%, and 10%. Each of the treatments was then spray dried at the following temperatures: 180 °C, 200 °C, and 220 °C. The experiment was replicated 3 times. Flavor of the WPC80 was evaluated by sensory and instrumental analyses. Particle size and surface free fat were also analyzed. Both main effects (solids concentration and inlet temperature) and interactions were investigated. WPC80 spray dried at 10% feed solids concentration had increased surface free fat, increased intensities of overall aroma, cabbage and cardboard flavors and increased concentrations of pentanal, hexanal, heptanal, decanal, (E)2-decenal, DMTS, DMDS, and 2,4-decadienal ( P < 0.05) compared to WPC80 spray dried at 25% feed solids. Product spray dried at lower inlet temperature also had increased surface free fat and increased intensity of cardboard flavor and increased concentrations of pentanal, (Z)4-heptenal, nonanal, decanal, 2,4-nonadienal, 2,4-decadienal, and 2- and 3-methyl butanal ( P < 0.05) compared to product spray dried at higher inlet temperature. Particle size was higher for powders from increased feed solids concentration and increased inlet temperature ( P < 0.05). An increase in feed solids concentration in the liquid retentate and inlet temperature within the parameters evaluated decreased off-flavor intensity in the resulting WPC80. [ABSTRACT FROM AUTHOR]

Three experiments were conducted to compare dried whey permeate (DWP; 80% lactose) and a carbohydrate product (CHO; 40% lactose, 30% sucrose, and 10% glucose) for nursery pigs. Pigs were fed in a 3-phase feeding program, and diets contained 1.6, 1.4, and 1.2% total Lys for phases 1 (d 0 to 7), 2 (d 7 to 21), and 3 (21 to 28). Dietary treatments included 1) control (no lactose), 2) low level of DWP, 3) high level of DWP, 4) low level of CHO, and 5) high level of CHO. In Exp. 1 (4 reps of 4 pigs per pen; initial BW = 7 kg and 23 d of age), the low apd high levels used for each source in each phase were phase 1 (12.5 and 25%), phase 2 (10 and 20%), and phase 3 (6 and 12%). In Exp. 2 (6 reps of 5 pigs per pen; initial BW = 8 kg and 26 d of age) and 3 (4 reps of 4 pigs per pen; initial BW = 6 kg and 21 d of age), the inclusion levels were phase 1 (6 and 12%), phase 2 (3 and 6%), and phase 3 (common diet with no lactose). In Exp. 1, pigs fed diets with DWP or CHO had increased ADG (P = 0.02 and P = 0.01) and ADFI (P = 0.01) compared with pigs fed the control diet during phase 1. Gain:feed was reduced (P = 0.08) for pigs fed diets with CHO. During phases 2, 3, and overall, ADG, ADFI, and G:F were not affected (P> 0.10) by diet. In Exp. 2, pigs fed diets with CHO had increased ADG (P = 0.08 and P = 0.07) and ADFI (P = 0.04 and P 0.01) compared with pigs fed the control diet during phases 1 and 2. Pigs fed diets with CHO had increased ADFI (P = 0.08 and P = 0.07) in phases 1 and 2 and illcreased ADG (P = 0.02) in phase 2 compared with pigs fed diets with DWP. Overall, pigs fed diets with DWP and CHO had increased ADFI (P = 0.06 and P = 0.01) compared with pigs fed the control diet, but ADG was increased (P = 0.07) for pigs fed diets with CHO. In Exp. 3, ADO, ADFI, and C:F were not affected (P> 0.10) by DWP or CHO during phase 1. Daily BW gain was increased (P = 0.02 and P = 0.07) for pigs fed diets with DWP or CHO during phase 2 compared with pigs fed the control diet. Overall, ADG was increased (P = 0.05) for pigs fed diets with DWP, but ADFI and G:F were not affected. Results from the combined data of Exp. 2 and 3, indicated that overall ADG (P = 0.05 and P = 0.04) and ADFI (P = 0.04) were increased in pigs fed diets with DWP or CHO compared with pigs fed the control diet. These data suggest that DWP or CHO improve growth performance of weanling pigs. [ABSTRACT FROM AUTHOR]

Three experiments were conducted to compare dried whey permeate (DWP; 80% lactose) and a carbohydrate product (CHO; 40% lactose, 30% sucrose, and 10% glucose) for nursery pigs. Pigs were fed in a 3-phase feeding program, and diets contained 1.6, 1.4, and 1.2% total Lys for phases 1 (d 0 to 7), 2 (d 7 to 21), and 3 (21 to 28). Dietary treatments included 1) control (no lactose), 2) low level of DWP, 3) high level of DWP, 4) low level of CHO, and 5) high level of CHO. In Exp. 1 (4 reps of 4 pigs per pen; initial BW = 7 kg and 23 d of age), the low apd high levels used for each source in each phase were phase 1 (12.5 and 25%), phase 2 (10 and 20%), and phase 3 (6 and 12%). In Exp. 2 (6 reps of 5 pigs per pen; initial BW = 8 kg and 26 d of age) and 3 (4 reps of 4 pigs per pen; initial BW = 6 kg and 21 d of age), the inclusion levels were phase 1 (6 and 12%), phase 2 (3 and 6%), and phase 3 (common diet with no lactose). In Exp. 1, pigs fed diets with DWP or CHO had increased ADG (P = 0.02 and P = 0.01) and ADFI (P = 0.01) compared with pigs fed the control diet during phase 1. Gain:feed was reduced (P = 0.08) for pigs fed diets with CHO. During phases 2, 3, and overall, ADG, ADFI, and G:F were not affected (P> 0.10) by diet. In Exp. 2, pigs fed diets with CHO had increased ADG (P = 0.08 and P = 0.07) and ADFI (P = 0.04 and P 0.01) compared with pigs fed the control diet during phases 1 and 2. Pigs fed diets with CHO had increased ADFI (P = 0.08 and P = 0.07) in phases 1 and 2 and illcreased ADG (P = 0.02) in phase 2 compared with pigs fed diets with DWP. Overall, pigs fed diets with DWP and CHO had increased ADFI (P = 0.06 and P = 0.01) compared with pigs fed the control diet, but ADG was increased (P = 0.07) for pigs fed diets with CHO. In Exp. 3, ADO, ADFI, and C:F were not affected (P> 0.10) by DWP or CHO during phase 1. Daily BW gain was increased (P = 0.02 and P = 0.07) for pigs fed diets with DWP or CHO during phase 2 compared with pigs fed the control diet. Overall, ADG was increased (P = 0.05) for pigs fed diets with DWP, but ADFI and G:F were not affected. Results from the combined data of Exp. 2 and 3, indicated that overall ADG (P = 0.05 and P = 0.04) and ADFI (P = 0.04) were increased in pigs fed diets with DWP or CHO compared with pigs fed the control diet. These data suggest that DWP or CHO improve growth performance of weanling pigs. [ABSTRACT FROM AUTHOR]

To measure the effect of kind of dried whey on nutrient digestibility, added to started diets, twelve piglets weaned at 17.7 days of age and weighing 6.8 kg were used. Piglets were fitted with a simple T cannula at terminal ileum. Three diets were tested, one supplemented with neutralized dried whey (NDW), another with acid dried whey (ADW) and the third with sweet dried whey (SDW). Apparent ileal and total digestibility of dry matter (DM), crude protein (CP) and energy (En) were measured in three periods (Pe): Pe1= days 27-29; Pe2= days 34-36 and Pe3= days 41-43. There were no differences (P > 0.05) among treatments in DM ileal digestibility (69.9% vs 71.9% vs 68.8% for NDW, ADW and SDW), CP ileal digestibility (71.2% vs 71% vs 68.3% for NDW, ADW and SDW) and En (67.9% vs 69.2% vs 67.3% for NDW, ADW and SDW). There was no period effect on nutrients ileal digestibility. Dry matter total digestibility was higher (P < 0.05) in piglets fed with acid dried whey (83.2% vs 81.4% vs 81% for ADW, NDW and SDW). There were no differences (P > 0.05) among treatments for total digestibility of crude protein (78.7% vs 79.5% vs 77.6% for NDW, ADW and SDW) and energy (81.4% vs 82.6% vs 80.5% for NDW, ADW and SDW), but they showed a tendency (P < 0.10) to increased from the first to the second period. In conclusion, the different kinds of dry whey did not affect nutrient ileal digestibility, and they were well degraded and absorbed in upper gastrointestinal tract (GIT). The supplementation of acid dry whey in starter diets promoted a better utilization of dry matter in total GIT. [ABSTRACT FROM AUTHOR]

The experiment was conducted to study the effects of supplementing a broiler starter diet with the probiotic Enterococcus faecium NCIMB 10415 and dried whey (80% lactose) on chick performance, gut histomorphology and intestinal microbiota. One-day-old male Ross 308 strain broiler chickens were fed diets containing: (i) control feed, (ii) control + 3.5% dried whey, (iii) control + 0.2%E. faecium, and (iv) control + 3.5% dried whey + 0.2%E. faecium. Birds were maintained in battery brooders confined in an environmentally controlled experimental room. The experiment lasted for 21 days. Birds fed E. faecium or E. faecium + dried whey exhibited significantly improved weight gain and feed conversion rate (FCR). Weight gain and FCR of treatment groups 1 – 4 were 628.7, 657.8, 690.9, 689.3 and 1.218, 1.193, 1.107, 1.116, respectively. Lactic acid bacteria counts in both the ileal content and excreta were significantly affected by dietary treatment. Supplementation of the E. faecium and dried whey separately and in combination increased lactic acid bacteria colonization in the ileal content from 4.2 to 5.0, 7.8 and to 5.1 log cfu/g, respectively (treatments 1 – 4). Similarly, supplementation of dried whey and E. faecium separately and in combination increased lactic acid bacteria in the excreta from 5.3 to 5.5, 8.0 and to 7.2 log cfu/g, respectively. Addition of the probiotic E. faecium increased villus height in the ileum (p < 0.05). Thus, supplementation of E. faecium enhanced broiler chick performance with respect to weight gain and FCR. No additive effect of E. faecium and dried whey was detected. Further studies are needed to investigate the relationship between E. faecium and dried whey with respect to gut histomorphology. [ABSTRACT FROM AUTHOR]

The objective of this work was to evaluate the efficacy of supplemented dried whey (DW) (20%) in a corn-soybean heat processed (SHP)-based diet for 30 days weaned pigs' performance. A total of 128 piglets (9.034 ± 2.025 kg) were allotted by litter and weight to two groups: Control (corn-SHP) and Treatment (corn-SHP-DW). The experimental groups were formed by 4 pens of 16 piglets each one. All piglets were weighted at weaning, at 14 days and 28 days post-weaning, for calculating daily weight gain in both periods. Feed intake and feed: gain ratios were also determined. DW addition improved feed intake (673.8 ± 33.3 vs 770.3 ± 42.8 g/day) and weight gain (363.4 ± 3.2 vs 420.2 ± 10.9 g/day) during the first period but not during the second period post-weaning. Feed: gain ratio was not affected by DW in any period. In conclusion, supplementation of DW to starter diets during 2 weeks after 30 days weaning improves the piglets' performance. [ABSTRACT FROM AUTHOR]

Presents information on a study which evaluated the effect of lactose and dried whey supplementation as a dietary component on growth performance and histology of lymphoid organs and ileum in broiler chicks. Materials and methodology of the study; Results and discussion of the study; Conclusion.

Various commercial dried whey products—WHEYPRO20, WHEYPRO35 and WHEYPRO65 (with approximately 20, 35 and 65% protein, respectively) and LACTINA (a permeate powder)—were studied in terms of chemical composition and nutritional value. These products were produced industrially from the whey of feta cheese manufactured with ovine and caprine milk by ultrafiltration and subsequent evaporation and spray-drying. As the protein content in these products increased, the nonprotein nitrogen and fat contents increased while the lactose and ash contents decreased. Generally the concentration of minerals (Ca, P, Na, K, Cl) in these products decreased with increasing protein content. With the exception of valine and methionine + cysteine, all essential amino acids were in excess in the whey protein concentrates (WHEYPRO35 and WHEYPRO65) as compared with the Food and Agriculture Organization reference protein and with human milk protein. [ABSTRACT FROM AUTHOR]

The article offers information on a study regarding evaluation of corn-soybean meal (C-SBM) diet and diets without or with considerable percentage of dried whey (CGM-SBM) diet, sources of dried whey and the effects of replacing the corn and dried whey component with corn gluten meal and lactose in the diets of weanling swine. It states that CGM and lactose could effectively replace dried whey in pig starter diets and that dietary lactose levels to considerable percentage.

The article offers information on the effect of dietary lysine levels formulated by altering the ratio of corn as soybean meal with or without dried whey and L-lysine.HCl in diets for weanling pigs. Topics discussed include information on the impacts of the pig's health on the pork production; and discussions on the benefits of including milk products in the diets of weanling pigs.

The article presents a research on the efficacy of dried whey and its lactalbumin and lactose components at two dietary lysine levels on postweaning pig performance and nitrogen balance. Topics include the results show that the lactose component of dried whey is the primary cause of improved gain and feed intake responses when dried whey is added to pig starter diets.