Abstract: Background and Objective: One of the better strategies for reducing sodium chloride salt in food is substituting it with another similar salt. The main object of this study is reducing sodium chloride salt in high relatively salt content products, ensuring that sensory and safety characteristics of the products are not affected. Materials and Methods: The sodium chloride salt was replaced by potassium chloride by different proportions (75, 50, 25 and 100% of KCl) in two food models (beef burger and Tallaga cheese) to reveal the influence of NaCl salt substitution on some sensory parameters and safety through detection the E. coli viability in both products. Results: The flavour and taste were not significantly influenced in groups with 75% NaCl: 25% KCl in both models. Variable results showed in treatments with 50% NaCl: 50% KCl. However, groups with 75 and 100% KCl received the lowest score findings. While the texture of all groups was not significantly altered by substitution between NaCl and KCl salt in both food models. Conclusion: Sodium chloride salt could be replaced by potassium chloride up to 25 and 50% without and/or with a minimal effect on the sensory parameters in both food models (burger and cheese) as well as with a minimal positive effect on controlling the E. coli growth on the replacement of 50% NaCl by 50% KCl salt. PubDate: 29 April, 2022
Abstract: Background and Objective: Medicinal plants and their Essential Oils (EO) are considered safe alternatives to antibiotics in animal feeding. So, this study aimed to evaluate the effect of thyme leaves or EO on the lactation performance of Damascus goats. Materials and Methods: Thirty-six multiparous lactating Damascus goats (4 years old, an average weight 35 kg) were divided into three groups (12 animals each) after a week of parturition. Animals in the control group (C) were fed Egyptian clover (Trifolium alexandrinum) plus concentrate feed mixture without additives at the ratio of 40:60, while the other experimental animals were fed control ration plus 1% thyme leaves of total DM (G1) or the equivalent as thyme essential oil (G2). Results: Data indicated that thyme addition in form of leaves or Essential Oil (EO) significantly increased the digestibility of DM, OM and CP, decreased the digestibility of CF and fibre fractions and improved TDN and DCP values. No significant effect of sampling time or thyme supplementation was observed on rumen fermentation parameters. The highest milk and FCM yields and the lowest blood concentrations of cholesterol and triglycerides were observed with thyme addition especially leaves form (G1). Moreover, decreases in total saturated fatty acids and increases in total unsaturated fatty acids concentrations in milk were observed with thyme addition. Conclusion: It could be concluded that the supplementation of lactating goat's ration especially with thyme leaves improved the digestibility, kids growth rate and produced the highest milk yield with more healthy aspects for consumers. PubDate: 24 March, 2022
Abstract: >Background and Objective: Colorants from the fruit Basella spp., which are safer than synthetic substances, can be used in food colouring. This study investigated how Basella spp. fruit powder (BFP) affected the quality of goat milk yoghurt. Material and Methods: Goat milk yoghurt was fortified with 0-3% BFP. Differences in physicochemical, sensory and microbial properties were analyzed during storage for 21 days at 4±1°C. Results: Compared to the control, yoghurt fortified with BFP exhibited no statistical differences in pH, lactic acid, ash, fibre, protein, or fat content (p>0.05). Compared to the control, yoghurt supplemented with 3% BFP had higher syneresis, viscosity, carbohydrate and a* colour values, but lower moisture, L* and b* values (p PubDate: 07 April, 2022
Abstract: Background and Objective: The BCS is one of the main factors affecting the reproduction of cows influencing postpartum interval (PPI), conception rate (CR) and calving interval (CI) in the beef cow. The purpose of this study was to conduct a performance evaluation on body condition score (BCS) of beef cattle raised under natural pasture conditions. The evaluation was objectively to observe the reproductive performance of cows influenced by low BCS. Materials and Methods: Body condition score (BCS) of 113 beef cattle in a herd structure of (n = 12 heifer calves, n = 7 bull calves, n = 8 weaner heifers, n = 13 weaner bulls, n = 4 steers, n = 5 heifers 5, n = 63 cows and n = 1 bull for natural service) were assessed using 9-point BCS scale. The BSC assessment was conducted during the 5 months from May to September, 2020. Only three observations were done on BCS of the individual animal (tagged) respective to the normal PNGUNRE beef cattle farm husbandry practices. Weaning rate, conception rate and calf survival rate were calculated to evaluate the assessed BCS of the cattle herd. Results: Breeding cows are affected by a low BCS of 4 with obvious indications of very poor reproductive efficiency indicated by increased postpartum interval (PPI) and calving days. Low quality pasture has affected reproduction efficiency in the current herd structure. Conclusion: Moderate BCS of 4 has affected the reproductive performance of beef cattle production at PNGUNRE. Genetic improvement using either selection tool within the breed or introducing crossbreeding programs to diversify breeds, AI programs, pasture improvement, supplementary feeding, feedlot system and correcting the bull to cow ratio of 1:63 for the current herd are immediate considerations to improve performance in beef cattle production. PubDate: 02 April, 2022
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