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Journal articles on the topic 'Protein-fat mixture'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

Anna, Belinska, Bochkarev Sergiy, Varankina Oleksandra, et al. "RESEARCH ON OXIDATIVE STABILITY OF PROTEIN-FAT MIXTURE BASED ON SESAME AND FLAX SEEDS FOR USE IN HALVA TECHNOLOGY." Eastern-European Journal of Enterprise Technologies 5, no. 11 (101) (2019): 6–14. https://doi.org/10.15587/1729-4061.2019.178908.

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The analysis of the main methods of modeling the formulations of protein-fat mixtures for special purposes has been conducted. Considerable attention is paid to the choice of methods for stabilizing their lipid component from oxidative damage. The urgency of increasing the oxidative stability of the protein-fat mixtures due to natural antioxidants is emphasized. The feasibility of comprehensive studies of their effect on the stability to oxidation of the most labile biologically active substances of protein-fat mixtures is substantiated. The content of furan antioxidants in the sesame seeds of

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2

Sibanda, Faith, Victoria A. Jideani, and Anthony O. Obilana. "Nutritional, Biochemical, and Functional Properties of Pearl Millet and Moringa oleifera Leaf Powder Composite Meal Powders." Foods 13, no. 5 (2024): 743. http://dx.doi.org/10.3390/foods13050743.

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This study sought to improve pearl millet’s nutritional, functional, and biochemical properties through malting and fermentation. Moringa oleifera leaf powder (MLP) was used as a fortificant. Mixture design was used to find optimal proportions for each component that yielded a high protein and or low saturated fat content. Twelve mixtures with varying ratios of fermented and malted pearl millet flour ranging between 30–65% and MLP between 5–15% were generated through I-Optimal mixture design. The mixtures were wet-cooked, freeze-dried, and analysed for protein and fat content. The data obtaine

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Mudgal, Vishal, Pranita Jaiswal, Gerard Abraham, Gulshan Kumar Kaushik, and Satbir Singh Dahiya. "Aquatic fern Azolla affecting milk production in buffaloes." Buffalo Bulletin 41, no. 4 (2022): 579. http://dx.doi.org/10.56825/bufbu.2022.4143543.

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A feeding trial was conducted to assess the effect of incorporating dried green aquatic fern Azolla (Azolla microphylla) in the diet of lactating Murrah buffaloes. Ten multiparous Murrah buffaloes with an average body weight of 499.34±20.71 kg, parity of 2.4±0.31, average milk yield of 11.29±0.51 kg and average days in milk 30.40±3.86 were distributed randomly into two equal groups. One of the groups served as control and fed concentrate mixture prepared by Wheat bran, Maize grain, Mustard cake, Cotton seed cake, Groundnut cake, mineral mixture, and salt, while in treatment group 10% of the dr

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Kandrokov, R. Kh, V. A. Kiryushin, and A. S. Prudnikova. "Influence of wheat and amaranth grain mixture ratio on chemical and physicochemical parameters of wheat-amaranth flour." Siberian Herald of Agricultural Science 53, no. 6 (2023): 83–91. http://dx.doi.org/10.26898/0370-8799-2023-6-10.

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A new source of vegetable raw materials for the food industry has appeared on the Russian market - amaranth grain and products of its processing, which have a valuable chemical composition, high nutritional and biological value, containing a wide range of physiologically functional nutrients. The studies on the effect of different ratios of the grinding mixture of wheat and amaranth grains on the chemical and physico-chemical properties of wheat-amaranth flour as a result of their joint processing are presented. The object of the study was the grain of winter wheat of the variety Nemchinovskay

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Smith, Ashley, James Kasper, Ara Thirteen, Noelle Anastasio, and Jonathan Hommel. "Binge-Type Eating in Rats is Facilitated by Neuromedin U Receptor 2 in the Nucleus Accumbens and Ventral Tegmental Area." Nutrients 11, no. 2 (2019): 327. http://dx.doi.org/10.3390/nu11020327.

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Binge-eating disorder (BED) is the most common eating disorder, characterized by rapid, recurrent overconsumption of highly palatable food in a short time frame. BED shares an overlapping behavioral phenotype with obesity, which is also linked to the overconsumption of highly palatable foods. The reinforcing properties of highly palatable foods are mediated by the nucleus accumbens (NAc) and the ventral tegmental area (VTA), which have been implicated in the overconsumption behavior observed in BED and obesity. A potential regulator of binge-type eating behavior is the G protein-coupled recept

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6

Bochkarev, Sergiy, Anna Belinska, Oleksandra Varankina, et al. "RESEARCH OF QUALITY INDICATORS OF PROTEIN-FAT MIXTURE FROM FLAX AND SESAME SEEDS FOR NUTRITION OF ATHLETES." EUREKA: Life Sciences 5 (September 17, 2019): 64–69. http://dx.doi.org/10.21303/2504-5695.2019.001001.

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The aim of the research is to determine the microbiological stability of a protein-fat mixture of flax and sesame seeds that allows to correct its storage life. A protein-fat mixture has a high content of irreplaceable amino acids ВСАА and polyunsaturated fatty acids of w-3group, so it may be positioned as a component of nutrition for athletes. Flax and sesame seeds, cultivated in Ukraine, were used as research materials. The product was created, based on comminuted flax and sesame seeds in ratio 1:1. There were determined organoleptic (outlook, taste, smell, color) and physical-chemical (mass

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7

Sergiy, Bochkarev, Belinska Anna, Varankina Oleksandra, et al. "RESEARCH OF QUALITY INDICATORS OF PROTEIN-FAT MIXTURE FROM FLAX AND SESAME SEEDS FOR NUTRITION OF ATHLETES." EUREKA: Life Sciences 5 (September 30, 2019): 64–69. https://doi.org/10.21303/2504-5695.2019.001001.

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The aim of the research is to determine the microbiological stability of a protein-fat mixture of flax and sesame seeds that allows to correct its storage life. A protein-fat mixture has a high content of irreplaceable amino acids <em>ВСАА</em> and polyunsaturated fatty acids of w-3group, so it may be positioned as a component of nutrition for athletes. Flax and sesame seeds, cultivated in Ukraine, were used as research materials. The product was created, based on comminuted flax and sesame seeds in ratio 1:1.   There were determined organoleptic (outlook, taste, smell, color) a

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8

Lee, Kippeum, Hyeon-Ji Kim, Joo Yun Kim, Jae Jung Shim, and Jae Hwan Lee. "Synergistic Effect of Lactobacillus Mixtures and Lagerstroemia speciosa Leaf Extract in Reducing Obesity in High-Fat Diet-Fed Mice." Biology 13, no. 12 (2024): 1047. https://doi.org/10.3390/biology13121047.

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In this study, we describe the anti-obesity effects of a novel combination of Lactobacillus mixture (Lactobacillus curvatus HY7601 and Lactobacillus plantarum KY1032) and leaf extract of Lagerstroemia speciosa (L. speciosa) in mice. The administration of the probiotic mixture of HY7601 and KY1032 in combination with the leaf extract of L. speciosa significantly attenuated fat tissue formation and body weight gain in mice fed a high-fat diet. The white adipose fat mass, comprising the inguinal and epididymal fat pads, was most effectively reduced when the probiotic mixture and L. speciosa leaf

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9

Ladyka, V., M. Samilyk, L. Ladyka, A. Helikh, and N. Bolgova. "A2 milk as an alternative to goat milk in yoghurt production." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 94 (2020): 18–22. http://dx.doi.org/10.32718/nvlvet-f9404.

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The article discusses and analyzes the prospects for the use of cow’s milk A2 as an alternative to goat milk in the production of yoghurt. It has been analyzed that goat’s milk is less allergenic than cow’s milk. The genotype of A1 and A2 milk samples was determined using molecular biological analysis of allele recognition by polymerase chain reaction (PCR) in real time. The organoleptic characteristics of yoghurts made from cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes were studied and presented in the work in the form of a profile analysis usi

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Fitri, Ahmad, Samsu Udayana Nurdin, Asep Sukohar, Subeki, and Samsul Rizal. "Protein Digestibility and Protein Efficiency Ratio of Herbal Rice by Rats Given High Fat Diet." JURNAL AGROINDUSTRI HALAL 9, no. 2 (2023): 130–39. http://dx.doi.org/10.30997/jah.v9i2.8239.

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Herbal rice made from white rice by adding a mixture of turmeric, cinnamon and guava leaves during cooking, reducing cholesterol levels in hypercholesterolemia. This study was aims to evaluate the protein digestibility and protein efficiency ratio of herbal rice by rats given high fat diet. This study used 28 male Spangue dawley rats aged 12 weeks divided into four treatment groups (7 rats per group). The control group (P0) was given standard diet AIN-76 without high fat diet induction, the treatment group (P1) was containing plain rice flour with high fat diet induction, the treatment group (

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Shuvarikov, A. S., O. N. Pastukh, E. V. Zhukova, and P. A. Korenevskaya. "Development of formulation for soft cheese based on milk from animals of different species." IOP Conference Series: Earth and Environmental Science 954, no. 1 (2022): 012070. http://dx.doi.org/10.1088/1755-1315/954/1/012070.

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Abstract One of the core branches of the Russian farming industry is the dairy industry. Cheese has always ranked first in nutritional profile and calorie count. It is high in fat, protein, minerals and vitamins. All these components are in balanced proportions and are easily absorbed by the human body. In Russia, the most consumed is cow cheese; goat cheese is also gaining popularity; in the Caucasus – goat and sheep milk cheese. Cheese made from milk of different agricultural animals each has its own quality indicators. Hence, the paper provides data on using various types of milk – cow, goa

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Moll, Pascal, Hanna Salminen, Lucie Stadtmueller, Christophe Schmitt, and Jochen Weiss. "Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue." Foods 12, no. 1 (2022): 85. http://dx.doi.org/10.3390/foods12010085.

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A bacon-type meat analogue consists of different structural layers, such as textured protein and a fat mimetic. To obtain a coherent and appealing product, a suitable binder must glue those elements together. A mixture based on pea protein and sugar beet pectin (r = 2:1, 25% w/w solids, pH 6) with and without laccase addition and a methylcellulose hydrogel (6% w/w) serving as benchmark were applied as binder between textured protein and a fat mimetic. A tensile strength test, during which the layers were torn apart, was performed to measure the binding ability. The pea protein–sugar beet pecti

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13

Achadu, G. O., F. O. I. Anugwu, and F. G. Kaankuka. "The Replacement Value of Brewers Yeast Slurry-Maize Offal Mixture for Full fat Soybeans and Maize in the Diets of Pigs." Nigerian Journal of Animal Production 37, no. 1 (2021): 50–60. http://dx.doi.org/10.51791/njap.v37i1.643.

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Sixteen crossbred pigs (Large Whie x Landrace x Hamoshire) were used in two feeding trials to evaluate the replacement value of brewers yeast slurry-maize offal mixture (BYS-MO) for full fat soybean (FFSB) and maize in the diets of pigs, and in addition to determine carcass characteristics in experiment 2. In experiment 1 four isocaloric (3250 Kcal/kg) and isonitrogenous (18% crude protein maize - full - fat soybean based diets containing 0, 22.75, 40 and 59.15% of a 1.5: 1 (weight/weight) mixture of BYS_MO were fed ad libitum for 30 days. Parameters concluded included daily feed intake, daily

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14

Timová, Ivana, Eva Straková, Lucie Všetičková, and Pavel Suchý. "Impact of feeding mixture containing lupin meal on improvement of polyunsaturated fatty acids in egg yolk." Czech Journal of Animal Science 65, No. 8 (2020): 311–21. http://dx.doi.org/10.17221/87/2020-cjas.

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The aim of the experiment was to determine how the content of lupin meal in the diet for commercial laying hens would affect the quality of fat in the egg yolk. A total of 210 Isa Brown laying hens was divided into three groups: the control group C (fed a mixture containing only soybean meal as a source of protein) and two experimental groups: EN 50% (fed a mixture containing 50% of soybean meal and 50% of white lupin seed meal, Zulika variety) and EN 100% (fed a mixture containing only white lupin seed meal as a source of protein). The results of the experiment using lupin seed meal in the fe

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15

Ashakayevaz, R., Zh Atambayeva, Zn Bukabayeva, Sh Kyrykbayeva, and A. Kambarova. "EFFECT OF PROTEIN-FAT MIXTURE ON SEMI-SMOKED SAUSAGE PRODUCT MADE FROM HORSE MEAT." Bulletin of Shakarim University. Technical Sciences, no. 1(13) (March 29, 2024): 225–32. http://dx.doi.org/10.53360/2788-7995-2024-1(13)-28.

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In the article, in order to expand the range of horse meat sausages, the high values of new products of horse meat sausage as the main consumer products are based on the nutritional and biological values of the protein and extractive substances contained in them. The main tasks of meat products in Kazakhstan are the high quality of products, which are in great demand, including the stable development of sausage assortments.Use of protein-fat mixture in semi-smoked sausage products.Semi-smoked sausages are characterized mainly by high fat content, protein content and low moisture content, as we

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16

Santoso, U., Y. Fenita, and Kususiyah Kususiyah. "Effect of vitamin E supplementation to diet containing herbal mixture on performance and carcass quality of broiler chickens." Jurnal Sain Peternakan Indonesia 16, no. 1 (2021): 34–40. http://dx.doi.org/10.31186/jspi.id.16.1.34-40.

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The present study was conducted to evaluate the effect of vitamin E supplementation to diet containing herbal mixture on performance, meat quality, hematological status and fat deposition of broiler chickens. Eighty 15-day-old female broilers were distributed into 2 treatment groups with 4 replications (10 female broilers of each replication) as follows. Feed with FSBL plus 1 g of turmeric and 2 g garlic (P1) and Feed of P1 plus vitamin E (P2). Vitamin E supplementation had no effect on performance, carcass weight, meat bone ratio, drip loss and cooking loss, gizzard, spleen, proventriculus, g

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17

Saavedra Isusi, Gabriela Itziar, Domenica Paz Puga, and Ulrike Sabine van der Schaaf. "Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent—Soy Protein vs. Pectin Microgels—On Gel Microstructure, Rheology and Tribology." Foods 11, no. 3 (2022): 294. http://dx.doi.org/10.3390/foods11030294.

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Soy-based yoghurt alternatives are nowadays preferred by consumers. However, they are often perceived as too firm or too soft, sandy, or fibrous. In order to improve this, fibres, especially as in form of microgel particles (MGP), and fats are added to the soy matrix to create a creamy mouthfeel. Both fat and pectin-based MGP can interact with each other and with the protein matrix, creating different microstructures. This can influence the rheological and tribological properties of plant-based protein gels. This works focuses on the effect droplet stabilisation (coconut oil) on the rheologica

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18

Haetami, Kiki, Junianto Junianto, and Dan Abun Abun. "Effect of Oil and Selenium as Feed Supplement on Nutritional Content, Fatty Acid Profile, Cholesterol and Protein Productive Value in Nile Tilapia Meat." International Journal of Biology and Biomedical Engineering 17 (March 3, 2023): 42–47. http://dx.doi.org/10.46300/91011.2023.17.5.

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Feed supplements of oil and selenium have been studied for their effect on absolute weight growth and a descriptive picture of the nutritional content of protein, fat, cholesterol in tilapia baby fish. Feed experiments using Complete Randomized Design (6x3), R1 (basal/protein ration 28%); R2 addition of a mixture of coconut oil and hazelnut oil without Se and R3 (oil mixture 4%+Se 0.15 mg/kg); R4 (4% coconut oil + Se) and R5 (4% hazelnut oil + Se) and Rs (standard ration of protein 32%). Coconut is dominated by saturated fatty acids (lauric acid 42.67%), while hazelnut is dominated by linoleic

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Manullang, Julinda Romauli, and Gidion Parinding. "Utilization of Tiwai Onion Nanoparticles (Eleutherine amaricana Merr) as Feed Mixture Towards Quality of Broiler Carcass." JURNAL ILMIAH PETERNAKAN TERPADU 11, no. 3 (2023): 229. http://dx.doi.org/10.23960/jipt.v11i3.p229-240.

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This study aims to determine the best concentration of Tiwai Onion nanoparticles and the effect of giving Tiwai Onion nanoparticles on the quality of meat and organoleptic broilers. Method: This study used a Completely Randomized Design (CRD) with five treatments and five repetitions, each repeat consisting of five broilers, using 125 broilers raised for 35 days. The research parameters were carcass weight, carcass protein, abdominal fat, carcass fat, and organoleptic tests.P0 represented the control or no administration of Tiwai Onion nanoparticles, whereas P1 0.2%, P2 0.4%, P3 0.6%, and P4 0

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20

Kandrakov, Roman, Valentin Kiryushin, and Irina Kusova. "Flour-grinding and physico-chemical properties of triticale-hemp flour." Bulletin of KSAU, no. 1 (May 13, 2024): 222–34. http://dx.doi.org/10.36718/1819-4036-2024-1-222-234.

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The purpose of the study is to determine the milling and physicochemical properties of triticale-hemp flour of various ratios. Adding hemp seeds to the grinding triticale-hemp grain mixture has a positive effect and increases the yield of triticale-hemp flour. Compared to the original sample of triticale grain, the yield of triticale-hemp flour with the addition of 10% hemp increased by 5.5 %, which indicates the high economic efficiency of the developed technology. The weighted average fat content in triticale-hemp flour streams in a ratio of 96 : 4 %, taking into account the yield, is 3.05 %

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Petridis, D., A. Zotos, B. Skapetas, and V. A. Bampidis. "The Effect of Buffalo Meat on Composition, Instrumental and Sensory Characteristics of Traditional Greek Sausages." Journal of Food Research 4, no. 3 (2015): 26. http://dx.doi.org/10.5539/jfr.v4n3p26.

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<p>Five (5) mixtures of buffalo / pork meat (70/0, 52.5/17.5, 35/35, 17.5/52.5 and 0/70), maintaining stable the amount of pork backfat, were prepared and analyzed for their chemical composition, fatty acids profile, instrumental parameters and sensory attributes. The results of the study showed that the addition of buffalo meat produced sausages with higher protein and less fat content. A slight decrease in ?6/?3 ratio was observed and an increase in CLA fatty acids. Principal Component Analysis revealed that the lower fat content in the sausages the higher the levels of CLA18:10trans 1

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Makanjuola, Akinremi Solomon, Justina Yetunde Talabi, and Evaezi Veronique Egbagbara. "A mixture design approach to developing a cereal-based complementary meal for better nutritional quality." African Journal of Food, Agriculture, Nutrition and Development 21, no. 9 (2021): 18748–66. http://dx.doi.org/10.18697/ajfand.104.19955.

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Adequate nutrition is imperative during infancy and childhood because a short period of malnutrition could have a long-term effect on growth, development and health in the adult life. A mixture design approach was deployed to optimize the composition of a complementary food produced from available food ingredients – for better nutritional quality. A complementary meal was formulated from a mix of yellow maize, sorghum, millet, soybean, groundnut, crayfish and fish. The complementary food was analyzed for nutritional composition and anti-nutritional factors alongside traditional ogi (a fermente

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23

Lee, Kyu-Ho, J. M. Olomu, and Jeong S. Sim. "Live performance, carcass yield, protein and energy retention of broiler chickens fed canola and flax full-fat seeds and the restored mixtures of meal and oil." Canadian Journal of Animal Science 71, no. 3 (1991): 897–903. http://dx.doi.org/10.4141/cjas91-105.

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Two experiments were conducted to assess the use, in broiler diets, of full-fat canola and flax seed or their restored mixtures of seed meals and oils. The first experiment compared raw and heated full-fat canola and flax seeds, and mixtures of the meals with the corresponding oils or animal tallow (ratios of 6:4, respectively), each added at 10% to the diet. The second experiment evaluated the raw full-fat seeds or mixtures of the meals with canola oil or animal tallow, added at 10 and 20% to the diets. Each experiment lasted 6 wk. Heat treatment did not significantly affect performance (P &g

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Kimihiko, Okazaki*. "A healthy way to improve hypertension." Archives of Clinical Hypertension 4, no. 1 (2018): 006. https://doi.org/10.17352/ach.000019.

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Miguel Devronsky proposed in 1970’s a theory explaining mechanism of action of ingested pure protein; so-called protein-diet, as follows: 1. Ingested pure protein is decomposed into mixture of amino acids by gastrointestinal proteolytic enzymes; pepsin, trypsin, chymotrypsin, etc. Mixture of amino acids enters the liver via the portal vein. The liver resynthesizes protein with the amino acid mixture consuming synthesis-energy, which is supplied by decomposition of unnecessary tissues like hypodermic fat, intravascular atheroma, etc. In short, ingestion of pure protein improves atheroscle

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25

Khutsidze, Tsira, Eliza Pruidze, Maria Silagadze, Eliso Dzneladze, George Pkhakadze, and Irma Berulava. "A flour composite mixture for gluten-free confectionery." Potravinarstvo Slovak Journal of Food Sciences 18 (May 20, 2024): 453–67. http://dx.doi.org/10.5219/1958.

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The article is devoted to the development of a recipe for a gluten-free flour composite mixture based on buckwheat, rice, and corn flours for the preparation of confectionery products, as well as the enhancement of its nutritional value using locally produced flaxseed and chickpea flours. For the production of gluten-free sugar cookies, two types of gluten-free flour composite mixture have been developed: a) rice, buckwheat, and flaxseed flour and b) rice, corn, and chickpea flour. The optimal flour ratio is 40:30:30. The physic-chemical and organoleptic indicators of gluten-free sugar cookies

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Volkova, Natalya, Alexandra Dydykina, Alexander Nakonechny, and A. Vyazminov. "The influence of diet components on the productivity and functional condition of Kholmogory cows." Agrarian Bulletin of the 24, no. 11 (2024): 1447–58. https://doi.org/10.32417/1997-4868-2024-24-11-1447-1458.

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Abstract. To realize the genetic potential of dairy cows with high productivity, the qualitative composition of the feed is of key importance. The purpose of this study is the effectiveness of publicly available feed additives – “Carbohydrate-protein mixture” (1st experiment) and “Protected fat” Energizer Gold (2nd experiment) on the productivity of Kholmogory cows, on the content of fat and protein in milk, on the functional state of animals, including taking into account the bloodline of the Holstein breed. Methods. Scientific and production experiments were carried out by the pair-analogue

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Valenzuela-Cobos, Juan Diego, Fabricio Guevara-Viejó, Purificación Vicente-Galindo, and Purificación Galindo-Villardón. "Food Sustainability Study in Ecuador: Using PCA Biplot and GGE Biplot." Sustainability 14, no. 20 (2022): 13033. http://dx.doi.org/10.3390/su142013033.

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Agriculture is one of the main sectors of Ecuador’s economy, and the principal agricultural product for exportation is cocoa. Flour samples of two mixtures were taken: a total of 50 samples of 85% cocoa bean shell (harvested from a farm) mixed with 15% soy flour (Mixture 1) and 50 samples of 75% cocoa bean shell (harvested from a farm) mixed with 25% soy flour (Mixture 2). The parameters evaluated were: moisture, protein, fat, carbohydrates, ash, total dietary fiber (TDF), and biological activity. Multivariate statistical techniques, such as PCA biplots and GGE biplots, were used to present ea

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Rendemai, Isidorus, Twen O. Dami Dato, Imanuel Benu, and Gustaf Oematan. "Pengaruh Level Campuran Tepung Daun Kelor-Lamtoro dalam Media Dasar Terhadap Pemanfaatan dan Konversi Nutrisi Maggot Lalat Tentara Hitam (Hermetia illucens)." Animal Agricultura 2, no. 2 (2024): 693–703. https://doi.org/10.59891/animacultura.v2i2.90.

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leaf meal mixture in the basal medium on the utilization of dry matter, crude protein, crude fat, and nutrient conversion in black soldier fly larvae (BSFL). The experiment was designed using a completely randomized design (CRD) with five treatments (0%, 10%, 20%, 30%, and 40% of the Moringa-Leucaena leaf meal mixture) and four replications. The basal medium consisted of 80% rice bran and 20% cornmeal, fermented for seven days before use. A total of 1000 BSFL were introduced into the fermented medium in each experimental unit, and harvesting was conducted on day 14.The results showed that the

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Yan, Sisi, Sha Liu, Jianyu Qu, et al. "A Lard and Soybean Oil Mixture Alleviates Low-Fat–High-Carbohydrate Diet-Induced Nonalcoholic Fatty Liver Disease in Mice." Nutrients 14, no. 3 (2022): 560. http://dx.doi.org/10.3390/nu14030560.

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Dietary habit is highly related to nonalcoholic fatty liver disease (NAFLD). Low-fat–high-carbohydrate (LFHC) diets could induce lean NAFLD in Asians. Previously, we found that a lard and soybean oil mixture reduced fat accumulation with a medium-fat diet; therefore, in this study, we evaluated the effect of a lard and soybean oil mixture (LFHC diet) on NAFLD and its underlying mechanisms. Mice in groups were fed with lard, soybean oil, or a lard and soybean oil mixture—an LFHC diet—separately. Our results showed that mixed oil significantly inhibited serum triglyceride, liver triglyceride, se

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Abasiekong, Kuyik Solomon, Titus Ugochukwu Nwabueze, and Enoch Nwankwo Akobundu. "Optimization of African Breadfruit Based Complementary Food Using Mixture Response Surface Methodology." Asian Food Science Journal 22, no. 4 (2023): 1–9. http://dx.doi.org/10.9734/afsj/2023/v22i4626.

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Aims: To model and optimize complementary foods based on their mixture ingredients viz. African breadfruit, soybean and maize, and their depending quality characteristics namely, energy, carbohydrate, fat, ash, protein, flavor, taste, general acceptability and paste viscosity, and determine the amino acid qualities of the optimized formula. Study Design: Experimental research (controlled experiment). Place and Duration of Study: The Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike between 2011 and 2015.  Methodology: The D-optimal t

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Santoso, U., Y. Fenita, and K. Kususiyah. "The usefulness of fermented katuk (Sauropus androgynus) plus bay leaves to modify fat accumulation, cholesterol and chemical composition of broiler meat." Journal of the Indonesian Tropical Animal Agriculture 44, no. 1 (2019): 84. http://dx.doi.org/10.14710/jitaa.44.1.84-95.

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The usefulness of the addition of fermented herbs (katuk/Sauropus androgynusplus bay leaves) onfat accumulation, and chemical, amino acids and fatty acids composition ofbroiler meats was investigated.At 15 days of age, 280female broilers were divided into seven treatments, as follows:T0) the control;T1) broilers were given a ration with 2.5% fermented katuk plus bay leaf mixture formula 1;T2) broilerswere givena ration with 2.5% fermented katuk plus bay leaf mixture formula 2;T3) broilerswere givena ration with2.5% fermented katuk plus bay leaf mixture formula 3;T4) broilers were given a ratio

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Nwagu, F. O., and G. T. Iyeghe-Erakpotobor. "Energy partitioning for growth by rabbits fed groundnut and stylo santhes forages supplemented with concentrate." Nigerian Journal of Animal Production 40, no. 1 (2020): 37–47. http://dx.doi.org/10.51791/njap.v40i1.619.

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Forty eight crossbred (California X New Zealand White) rabbits were used to evaluate energy partitioning of rabbits fed forages supplemented with concentrate. The rabbits were randomly allocated to three treatments consisting of sole Stylosanthes hamata (stylo),sole Arachis hypogea (groundnut) haulms and 50:50 mixture of both forages (mixed), and four class groups: weaners, 6-8 weeks old (0.79kg), growers, 11-12 weeks old (1.15kg), pubertal, 15-16 weeks old (1.36kg) and adult, >16 weeks old (1.55kg) in a completely randomized design (3 x 4 factorial experiment). The rabbits were individuall

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Pirgozliev, Vasil Radoslavov, Muhammad Hassan Hammandy, Stephen Charles Mansbridge, Isobel Margaret Whiting, and Stephen Paul Rose. "Efficiency of Utilization of Metabolizable Energy for Carcass Energy Retention in Broiler Chickens Fed Maize, Wheat or a Mixture." Poultry 3, no. 2 (2024): 85–94. http://dx.doi.org/10.3390/poultry3020008.

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The study aimed to quantify carcass fat and protein retention, and the efficiency of carcass energy utilization (Kre) resulting from feeding broiler chickens diets containing wheat, maize or mixtures of both as the major cereal ingredient. The apparent metabolizable energy (AME) of the four cereal samples was determined in adult cockerels. There was a linear (p < 0.001) increase in AME with increasing amounts of maize within the four cereal mixtures, with analyses indicating that the AME of maize was 1.4 MJ/kg greater than that of wheat. A second bioassay with growing chickens was used to d

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Lemesh, E. A., L. N. Gamko, A. N. Gulakov, and S. E. Yakovleva. "The use of marl in the composition of the feed mixture for dairy cows." Agrarian science, no. 5 (June 17, 2022): 32–35. http://dx.doi.org/10.32634/0869-8155-2022-359-5-32-35.

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Relevance. Lactating cows, especially at the beginning of lactation, consume a higher proportion of minerals received from the diet, and as a rule there is a lack of them. Therefore, the composition of feed mixtures for lactating cows includes premixes, natural mineral additives with a known chemical composition, sapropel, marl, and others that contribute to replenishing the mineral part of the rations.Materials and methods. The objects of research were lactating cows at the third lactation and a recipe for a feed mixture with marl; clay-carbonate rock contains from 50 to 70% CaCO3. Accounting

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Iwańska, Stefania, Danuta Strusińska, and Barbara Pysera. "Effect of Rumen Protected Methionine Supplementation on Early Lactational Responses of Dairy Cows Fed a Grass Silage and Cereals Diet." Acta Veterinaria Hungarica 47, no. 2 (1999): 191–206. http://dx.doi.org/10.1556/004.47.1999.2.5.

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To investigate the milk production limiting potential of a diet based on grass silage (40%), hay (15%), dried sugar beet pulp (13%) and grain compound mixture (32%), 28 multiparous cows in early lactation were randomly assigned to two treatment groups: a control group and a group receiving supplementary rumen protected methionine (RPMet) treatment (12 g intestinally available methionine/ cow/day, given 1–120 days postpartum; Smartamine™; RPAN’s technology). The diet was formulated to meet the requirements for protein and net energy. RPMet supplementation had no significant effect on DMI (kg/co

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KAROLYI, Danijel, and Tomislav ČURIĆ. "Total fatty acids composition of raw and ripe Slavonian kulen in relation to raw material used." Acta agriculturae Slovenica. Suplement, no. 3 (September 18, 2012): 231–34. http://dx.doi.org/10.14720/aas-s.2012.3.19126.

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The experiment was performed to study the changes in composition of total fatty acids during the ripening of Slavonian kulen (SK), dry-fermented sausages produced from raw material (pork meat and back fat) obtained from the feeding experiment in which toasted (T) or thermally non-treated (NT) corn-grain were used in pig’s diets. All sausages were prepared using the same production technology and under the similar conditions of fermentation/ripening. Chemical analyses (content of moisture, crude protein, crude fat, ash and total fatty acid composition) were performed on the samples (n = 6) of T

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Aminlari, M., R. Ramezani, and M. H. Khalili. "Production of Protein-Coated Low-Fat Potato Chips." Food Science and Technology International 11, no. 3 (2005): 177–81. http://dx.doi.org/10.1177/1082013205054785.

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The purpose of this study was to prepare protein-coated potato chips and evaluate type of proteins and storage time on the quality of final product. Potato slices were prepared, blanched, immersed in solutions of sodium caseinate, whey proteins concentrate (WPC), or egg white and deep-fried in a mixture of corn oil and commercial hydrogenated oil. Chips were packed and stored for different times. The results showed that sodium bisulphite in blanching solution improved binding of proteins to potato slices. Protein coating resulted in significantly lower oil uptake of potato chips. Coating potat

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Valentine, SC, and BD Bartsch. "Production and composition of milk by dairy cows fed common vetch or lupin grain as protein supplements to a silage and pasture-based diet in early lactation." Australian Journal of Experimental Agriculture 36, no. 6 (1996): 633. http://dx.doi.org/10.1071/ea9960633.

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Milk production and composition were measured for 49 days in early lactation in 40 Holstein-Friesian cows fed 8 kg/day (fresh weight) of 1:1 mixtures of either rolled barley-lupin grain (Lupinus angustifolius L. cv. Gungurru) or barley-common vetch grain (Vicia sativa L. cv. Blanche Fleur). All cows were fed 1 kg/day of a pelleted concentrate containing minerals and vitamins, and wilted perennial ryegrass-subterranean clover pasture silage was available ad libitum with restricted grazing of perennial ryegrass-subterranean clover pasture. Cows ate all of the barley-lupin grain and barley-vetch

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Mutalab, Salah A. A., and Ron R. Smithard. "Full-fat rapeseed and field beans in broiler diets." Proceedings of the British Society of Animal Production (1972) 1993 (March 1993): 165. http://dx.doi.org/10.1017/s0308229600024880.

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Full-fat low glucosinolate rapeseed has been included safely in, broiler diets, at 10-20% (Leeson et al., 1978), and at 20% (Lee et al., 1991). Full-fat low glucosinolate rapeseed (21 % crude protein (N X 6.25) and 39% oil), milled with field bean (26% crude protein), produce a dietary component which has good physical handling qualities, high protein content (24% CP), with a reasonable balance of amino acids, and moderate oil content (21%). We conducted an experiment to study the ability of broiler chickens to utilize the milled mixture (1:1) of rapeseed and field beans (RB), included at diff

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Biegalski, Jakub, and Dorota Cais-Sokolińska. "Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep’s Milk Powder in Different Forms." Foods 12, no. 9 (2023): 1766. http://dx.doi.org/10.3390/foods12091766.

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The presented study analyzed the possibility of pasta filata cheese production using sheep’s milk powder in different forms and substitution amounts with fresh cow’s milk. For the production of the pasta filata cheeses that were analyzed in the research, sheep’s milk powder and reconstituted sheep’s milk were used for partial substitution with fresh cow’s milk in the amount of approx. 20, 30 and 40 percent (v/v). The obtained results showed that the more sheep’s milk in the form of powder in the mixture, the lower the cheese’s moisture content. The fat and protein content in the whey after the

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Kunová, Simona, Juraj Čuboň, Andrea Bebejová, et al. "Feeding Effect of the Addition of Linoleic Acid on Meat Quality of Chickens." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 64, no. 1 (2016): 91–98. http://dx.doi.org/10.11118/actaun201664010091.

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The aim of this study was to analyse the influence of linoleic acid which was added in the broiler chickens feed mixtures in relation to chemical composition of meat, content of fatty acids and composition of blood serum. There were compared the characteristics of two groups of ROSS 308 chickens in the experiment (the experimental group with 5% addition of linoleic acid and the control group). The protein content of breast was significantly lower (P ≤ 0.05) in the experimental group than in the control group. There were found significant differences (P ≤ 0.05) in the protein content between se

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Shirnina, Nadezhda M., and Valeriy V. Kononets. "Cavitated concentrates as a stimulating factor for the productivity of dairy cows." Animal Husbandry and Fodder Production 107, no. 4 (2025): 192–205. https://doi.org/10.33284/2658-3135-107-4-192.

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The article presents the results of the experiment on the positive effect of cavitated concentrates (grain mixture and wheat bran) in the diet of dairy cows of the Red Steppe breed on nutritional value, palatability and bioavailability of nutrients. Biochemical analysis of cavitated grain mixture and wheat bran, in terms of dry matter of the original raw materials indicates that with equivalent energy values, there were some changes in biochemical indicators. Thus, the content of crude protein and crude fat increased by 8.5 and 2.5%; 6.4 and 1.09% in favor of cavitated feeds. The content of cr

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Halukh, B., U. Drachuk, I. Simonova, I. Basarab, and I. Romashko. "Expanding the range of sausage products of special purpose." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 94 (2020): 37–43. http://dx.doi.org/10.32718/nvlvet-f9408.

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Due to the deficiency of certain nutrients in the diet of athletes and many categories of the population, there is a need for more targeted use of meat and meat products and the inclusion of traditional foods with physiologically functional ingredients to replenish the body with appropriate nutrients. The article presents the development of technologies for new types of meat products using the protein-carbohydrate supplement “Gainer” – a concentrate of nutrients. Gainer protein-carbohydrate supplement is a powdered mixture of white, gray, yellow or other color with chocolate, vanilla, strawber

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Baigeldiyeva, M. Kh, Kh A. Aubakirov, and M. D. Kenzhekhodzhaev. "Results of determining the nutritional composition of meat and bone meals intended for fodder mixture." Mechanics and Technologies, no. 1 (March 30, 2024): 24–31. http://dx.doi.org/10.55956/apie5798.

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The article discusses the utilization of livestock waste from slaughterhouses in the production of feed additives, suitable for broiler chickens, using highly nutritious food waste. The study presents results for moisture, protein, crude fat, and ash content in waste samples from various animals (foals, calves, and bone meal). Notably, the fat content was 9,6% in foal flour, 8,0% in calf flour, and 31,7% in bone meal. The research revealed that while a sample made from bone meal is high in fat (31,7%), the sample with the lowest amount of crude fat (8,0%) was from calf flour. These findings su

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Ivanova, E. V., N. V. Romanova, and O. Y. Ilina. "Application of starter cultures on milk and milk-containing mixtures." Proceedings of the Voronezh State University of Engineering Technologies 83, no. 2 (2021): 102–7. http://dx.doi.org/10.20914/2310-1202-2021-2-102-107.

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Milk-containing products occupy a large place in the range of popular products. Replacing milk fat or protein with vegetable fat can reduce the biological value of the product and its organoleptic properties. the effect of direct application starter cultures on raw materials that use functionally necessary ingredients (structure-forming agents, salt, sugar, etc.), food additives (thickeners, stabilizers, preservatives, etc.) and a variety of non-dairy components (non-dairy fats, non-dairy proteins, meat products, fruits, vegetables, spices, herbs, nuts, etc.) is ambiguous. The paper deals with

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Park, Eunkuk, Chang Gun Lee, Hyesoo Jeong, Subin Yeo, Ji Ae Kim, and Seon-Yong Jeong. "Antiadipogenic Effects of Mixtures of Cornus officinalis and Ribes fasciculatum Extracts on 3T3-L1 Preadipocytes and High-Fat Diet-Induced Mice." Molecules 25, no. 10 (2020): 2350. http://dx.doi.org/10.3390/molecules25102350.

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Medicinal plants have been used worldwide as primary alternative healthcare supplements. Cornus officinalis (CO) and Ribes fasciculatum (RF) are traditional medicinal plants applied in East Asia to treat human diseases such as hepatitis, osteoporosis, oxidative stress and allergy. The aim of this study was to examine the anti-obesity effect of CO and RF on preadipocyte 3T3-L1 cells in vitro and high-fat diet (HFD)-induced obesity mice in vivo. Combination treatment of CO and RF in differentiated 3T3-L1 cells inhibited adipocyte differentiation through downregulation of adipogenesis-associated

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BURMAN, R. R., GOUTAM MONDAL, J. P. SHARMA, et al. "Mineral mixture supplementation for enhancing milk yield of milch animals in Haryana." Indian Journal of Animal Sciences 90, no. 3 (2020): 424–27. http://dx.doi.org/10.56093/ijans.v90i3.102526.

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Most of the Indian soils are deficient in one or more minerals and these minerals are important in numerous biochemical reactions and deficiency may lead to metabolic diseases resulting lowering production performance in dairy animals. The study attempts to evaluate status nutrient intake in dairy animals, effect of reappropriation of available feed resources and mineral mixture supplementation on production performance in lactating cows and buffaloes in Katesara and Amarpur villages under Farmers’ FIRST project in Palwal district. The animals were in their early lactation (40±5 days in milk)

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Stanislavskaya, Ekaterina B., Elena I. Melnikova, Arina R. Fedorova, Maksim M. Danyliv, and Olga A. Vasilenko. "Technology of semi-hard cheese using protein fat simulator." BIO Web of Conferences 27 (2020): 00032. http://dx.doi.org/10.1051/bioconf/20202700032.

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The annual increase in the production of protein-sensitive dairy products leads to an increase in the available amount of their by-product of production – whey. A promising direction in the implementation of its biotechnological potential is the production of a protein imitator of the fat properties – whey protein microparticulate. The aim of this work was to study the possibility of its use in the technology of semi-hard cheeses. The introduction of a fat simulator in a normalized mixture changes its composition, including the ratio of protein fractions, the ratio of fat to protein, and calci

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Langi, T. M., D. Tooy, and T. Koapaha. "Utilization of coconut dregs into crispy cookies as gluten-free snacks: sensory analysis and nutritional content." IOP Conference Series: Earth and Environmental Science 1302, no. 1 (2024): 012086. http://dx.doi.org/10.1088/1755-1315/1302/1/012086.

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Abstract Coconut dregs are a by-product of processing coconut meat. Even though it is only a byproduct, coconut dregs still contain nutrients that are beneficial for the human body. It can be made as flour to make a variety of foods. The objective of this study is to identify the optimal formulation by assessing the preferences of panelists and the nutritional content of crispy cookies gluten-free products made from a mixture of composite flour of coconut dregs and red bean flour; each mixture percentage is A1 (10:90); A2 (30:70); A3 (50:50); A4 (70:30) and A5 (90:10) and coconut dregs with pu

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Bao, Wen. "Study on Immunity-enhancing Function of Golden Globular Immune Protein Factor." International Journal of Biology and Life Sciences 2, no. 2 (2023): 48–50. http://dx.doi.org/10.54097/ijbls.v2i2.7069.

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Golden globular immune protein factor is a mixture of peptides that can enhance personal immunity. The golden globular immune protein factor is mainly composed of cod peptide, milk fat globular membrane, immunoglobulin, lactoferrin and bovine thymosin peptide raw materials. This article mainly reviews the structure and components of the golden globular immune protein factor, and the application of the main components in the middle-aged and elderly people.

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