The Experts below are selected from a list of 219 Experts worldwide ranked by ideXlab platform
Beltran I De Heredia - One of the best experts on this subject based on the ideXlab platform.
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effect of type and inclusion level of cold pressed Oilseed Cakes on in vitro rumen fermentation
Animal Production Science, 2014Co-Authors: H Benhissi, A Garciarodriguez, Beltran I De HerediaAbstract:The current study was conducted to explore the impact of inclusion of different types and levels of cold-pressed Oilseed Cakes on in vitro rumen fermentation and gas production parameters. Two batch fermentation trials (24 and 96 h) were conducted using the in vitro gas production technique. In each trial, three types of lipid sources [palm fat (PF), cold-pressed rapeseed cake (CPRC) and cold-pressed sunflower cake (CPSC)] × two levels of total fat (30 and 60 g/kg DM) were evaluated. Incubated substrates were made from iso-energetic and isoproteic basal mixtures of barley straw and concentrate (ratio 10 : 90). During the 24-h incubation trial, samples were collected 24 h post-incubation to measure volatile fatty acids (VFA) and methane production. The 96-h incubation was used to assess the rate and extent of in vitro gas production. CPSC showed lower total VFA (P < 0.001) and methane (P < 0.001) production, compared with PF and CPRC. High fat level decreased total VFA (P < 0.001) and methane (P < 0.001) production compared with low level of inclusion. Molar proportions of individual VFA and acetate to propionate ratio were not affected by lipid supplementation. CPSC reduced (P = 0.006) asymptotic gas production at high fat level, compared with PF and CPRC. Neither supplementation level nor type of lipid affected the fractional gas production rate or lag time. In conclusion, there was no difference in ruminal fermentation when either CPRC or PF were added but CPSC altered microbial fermentation in vitro at a total fat level of 60 g/kg DM.
P O Osuji - One of the best experts on this subject based on the ideXlab platform.
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Complementarity of bird-resistant and non-bird-resistant varieties of sorghum stover with cottonseed cake and noug (Guizotia abyssinica) cake when fed to sheep
The Journal of Agricultural Science, 1998Co-Authors: Ignatius V. Nsahlai, N.n. Umunna, P O OsujiAbstract:A study was conducted to examine whether Oilseed Cakes (cottonseed cake (CSC) or noug (Guizotia abyssinica) cake (NSC)) are complementary to the bird-resistant (BR) and non-bird-resistant (NBR) varieties of sorghum stover and whether sheep select against morphological fractions containing high concentrations of tannins or proanthocyanidins (PA). Either 24 (growth study) or 16 (metabolism study) Ethiopian Menz sheep were used in a randomized complete block design to study the interaction of variety of sorghum stover with type of Oilseed cake on feed selection, intake, digestibility, microbial protein synthesis, nitrogen (N) retention and growth. The degradability of the feeds and refusals was also determined. The NBR variety was more degradable than the BR variety during the early hours of incubation. NSC degraded faster, although to a lesser extent than CSC. Stover variety had no effect on ruminal ammonia concentration (RAC) while CSC induced a higher RAC than NSC did. Sheep given the NBR variety had more dust, less heads, less leaf, less sheath and more stem in their ingesta than those fed on the BR variety. It was seen that the sheep discriminated against the stems, since the ratio of stem in ingesta to stem on offer was < 1. Since PA are more highly concentrated in the sheath than in any of the other plant fractions, it appears that the choice of the morphological composition of the ingesta by sheep was not determined by PA. Sheep selected a diet which was 2-5% or or 5-11% more degradable than the offered or refused feeds, respectively. Relative to NSC, CSC enhanced the intake of N, N bound to neutral detergent fibre (NDF), digestibility and N retention and tended to increase (P < 0.06) liveweight gain (LWG) and organic matter (OM) intake but had no effect on microbial protein synthesis. Compared with the NBR variety, the BR variety depressed N digestibility and N retention, had no effect on microbial protein synthesis and on LWG, but depressed the efficiency of LWG by c. 30 %. Sheep given the BR + NSC diet had the lowest daily gain but excreted copious amounts of urine, probably in an attempt to eliminate toxic waste substances. Since sorghum is a crop of the semi-arid regions, it is quite likely that, although the bird resistance trait increases crop yield, it has resulted in a feed that is rather less suitable for livestock in this production environment, where water shortages are frequent. In-depth studies on the consequences of water shortage on the utilization of bird-resistant sorghum stover are required.
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the degradation of Oilseed Cakes and their effects on the intake and rumen degradability of maize stover given to ethiopian menz sheep
Animal Science, 1993Co-Authors: S Sibanda, P O Osuji, I V NsahlaiAbstract:Six rumen cannulated sheep (26·1 (s.d. 2·24) kg live weight) given maize stover ad libitum were supplemented with either sunflower (Helianthus annus) cake (SFC), decorticated cottonseed (CSC) or noug (Guizotia abyssinica) Cakes (NGC) with or without crushed maize grain. The 6×6 Latin-square experiment studied the degradation properties of the Oilseed Cakes and their effects and that of maize on the degradation of maize, maize stover and the composite diet.SeedCakes differed in the degradability characteristics of dry matter and nitrogen: intercept (a) (P < 0·001); potentially degradable fraction (b) (P < 0·001); rate of degradation (c) (P < 0·001); and the effective degradability (P < 0·0001). The pooled sum of the degradabilities of the individual ingredients were significantly lower than that of mixed ingredients (composite diet) (P < 0·001).The main effects of protein and maize were not significant on the degradation of maize stover. Maize had the tendency to depress the rates of degradation of stover by 0·52 with SFC.Although the protein × maize interaction was not significant on maize stover degradability, it is important to note that maize had the effect of increasing stover degradation rate with CSC and NGC, but a depressing effect with SFC. Hence it was concluded that the carbohydrate effect on roughage degradation rate may vary as a function of the difference between the degradation rate of the energy and protein supplements.
H Benhissi - One of the best experts on this subject based on the ideXlab platform.
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effect of type and inclusion level of cold pressed Oilseed Cakes on in vitro rumen fermentation
Animal Production Science, 2014Co-Authors: H Benhissi, A Garciarodriguez, Beltran I De HerediaAbstract:The current study was conducted to explore the impact of inclusion of different types and levels of cold-pressed Oilseed Cakes on in vitro rumen fermentation and gas production parameters. Two batch fermentation trials (24 and 96 h) were conducted using the in vitro gas production technique. In each trial, three types of lipid sources [palm fat (PF), cold-pressed rapeseed cake (CPRC) and cold-pressed sunflower cake (CPSC)] × two levels of total fat (30 and 60 g/kg DM) were evaluated. Incubated substrates were made from iso-energetic and isoproteic basal mixtures of barley straw and concentrate (ratio 10 : 90). During the 24-h incubation trial, samples were collected 24 h post-incubation to measure volatile fatty acids (VFA) and methane production. The 96-h incubation was used to assess the rate and extent of in vitro gas production. CPSC showed lower total VFA (P < 0.001) and methane (P < 0.001) production, compared with PF and CPRC. High fat level decreased total VFA (P < 0.001) and methane (P < 0.001) production compared with low level of inclusion. Molar proportions of individual VFA and acetate to propionate ratio were not affected by lipid supplementation. CPSC reduced (P = 0.006) asymptotic gas production at high fat level, compared with PF and CPRC. Neither supplementation level nor type of lipid affected the fractional gas production rate or lag time. In conclusion, there was no difference in ruminal fermentation when either CPRC or PF were added but CPSC altered microbial fermentation in vitro at a total fat level of 60 g/kg DM.
A Garciarodriguez - One of the best experts on this subject based on the ideXlab platform.
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effects of feeding ufa rich cold pressed Oilseed Cakes and sainfoin on dairy ewes milk fatty acid profile and curd sensory properties
Small Ruminant Research, 2019Co-Authors: A Pascual, C Pinedaquiroga, I Goiri, R Atxaerandio, R Ruiz, A GarciarodriguezAbstract:Abstract A lactation study was carried out utilizing 72 ewes in a 2 × 3 factorial arrangement involving two forages: Tall fescue (FES) and sainfoin (SAIN) hays; and 3 concentrates, which contained hydrogenated prilled palm fat (CTR), cold-pressed sunflower cake (SUN) or cold-pressed rapeseed cake (RPS) as fat sources. Ewes were divided into 6 equilibrated groups of 12 ewes each, according to milk yield and days in milk. Concentrates were offered individually and forage was group fed ad libitum. Milk yield was daily recorded; individual samples of milk were taken for fat, protein, lactose and for fatty acid (FA) composition analysis. Dry matter intake (DMI) and organic matter apparent digestibility (OMD) were estimated using two markers. Feeding behaviour was recorded for 48 h. Blood samples were collected for non-esterified fatty acids, blood urea nitrogen and IGF-1 determinations. Curd acceptance test was carried out using a non-trained sensory panel using a 10-point line scale for the attributes of appearance, flavour, odour, texture and overall acceptability. Milk yield and composition were analysed using the MIXED procedure for repeated measures with fixed effects of concentrate, forage and week, their interaction and the initial record measured at week 0 as covariate, and day and ewe as random effects. Total, hay and concentrate DMI, OMD, plasma metabolites and milk FA profile were analysed using the GLM procedure. Feeding behaviour and sensorial data were analysed using the previous statistical model but without including a covariate. SUN reduced milk total saturated fatty acids (SFA) compared to CTR with both forages, while RPS only reduced SFA with SAIN. Polyunsaturated FA were increased with both Cakes and SAIN. SUN increased n-6:n-3 ratio compared to CTR (+54%) and RPS (+62%), and SAIN reduced this ratio compared to FES (−27%). SUN reduced milk index of atherogenicity compared to CTR (up to −33%) with both forages, while RPS reduced (up to −31%) this index only with SAIN. Concentrate did not affect milk production, digestibility and intake, but SAIN increased these traits together with plasma IGF-1. Neither concentrate nor forage affected curd acceptance traits. Healthier milk can be obtained with Cakes. Nevertheless the forage used in the ration seems to be of great importance. Neither Cakes nor SAIN had a detrimental effect on digestibility, production performance or curd acceptance in lactating ewes.
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effect of type and inclusion level of cold pressed Oilseed Cakes on in vitro rumen fermentation
Animal Production Science, 2014Co-Authors: H Benhissi, A Garciarodriguez, Beltran I De HerediaAbstract:The current study was conducted to explore the impact of inclusion of different types and levels of cold-pressed Oilseed Cakes on in vitro rumen fermentation and gas production parameters. Two batch fermentation trials (24 and 96 h) were conducted using the in vitro gas production technique. In each trial, three types of lipid sources [palm fat (PF), cold-pressed rapeseed cake (CPRC) and cold-pressed sunflower cake (CPSC)] × two levels of total fat (30 and 60 g/kg DM) were evaluated. Incubated substrates were made from iso-energetic and isoproteic basal mixtures of barley straw and concentrate (ratio 10 : 90). During the 24-h incubation trial, samples were collected 24 h post-incubation to measure volatile fatty acids (VFA) and methane production. The 96-h incubation was used to assess the rate and extent of in vitro gas production. CPSC showed lower total VFA (P < 0.001) and methane (P < 0.001) production, compared with PF and CPRC. High fat level decreased total VFA (P < 0.001) and methane (P < 0.001) production compared with low level of inclusion. Molar proportions of individual VFA and acetate to propionate ratio were not affected by lipid supplementation. CPSC reduced (P = 0.006) asymptotic gas production at high fat level, compared with PF and CPRC. Neither supplementation level nor type of lipid affected the fractional gas production rate or lag time. In conclusion, there was no difference in ruminal fermentation when either CPRC or PF were added but CPSC altered microbial fermentation in vitro at a total fat level of 60 g/kg DM.
Isabel Belo - One of the best experts on this subject based on the ideXlab platform.
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degradation of lignocellulosic matrix of Oilseed Cakes by solid state fermentation fungi screening for enzymes production and antioxidants release
Journal of the Science of Food and Agriculture, 2021Co-Authors: Daniel Sousa, José Manuel Salgado, M Cambralopez, Alberto Carlos Pires Dias, Isabel BeloAbstract:Background Vegetable oils are yearly produced in large amounts generating solid by-products, the Oilseed Cakes (OC). OC are lignocellulosic materials that have been used for animal feed with some limitations due to high fiber content from the plant cell walls. Biotechnological processes can help to overcome these limitations and contribute to up-grading such by-products, enhancing their nutritional value as feed ingredients. Results All fungal species were able to decrease neutral detergent fiber and acid detergent fiber in all by-products. Additionally, relevant enzymes were produced by the three fungi studied resulting in an improved antioxidant capacity of all fermented OC. Aspergillus niger led to the highest activity of cellulase (109 U g-1 ), xylanase (692 U g-1 ) and protease (157 U g-1 ) per dry OC matter and to the recovery of an extract rich in antioxidants, with the highest scavenging potential of free radicals and superoxide anion, iron chelation ability and reducing power. Rhyzopus oryzae produced the highest activity of β-glucosidase (503 U g-1 ) and led to the highest liberation of total phenolic compounds (TPC). Principal components analysis showed that extracts with high antioxidant potential were obtained in SSF with high enzymatic activity. A positive correlation was established between the action of β-glucosidase and TPC. Conclusion Within the same bioprocess it was possible to improve the nutritional value of Oilseed Cakes and to obtain relevant bioactive compounds such as lignocellulosic enzymes and phenolic compounds with antioxidant potential, resulting in a significant improvement of already valuable by-products with commercial interest for animal feed. This article is protected by copyright. All rights reserved.
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Bio-enrichment of Oilseed Cakes by Mortierella alpina under solid-state fermentation
LWT, 2020Co-Authors: Marta Susana Ferreira, Helena Fernandes, Helena Peres, Aires Oliva-teles, Isabel Belo, José Manuel SalgadoAbstract:Abstract Oilseed Cakes have potential for new applications as substrates for solid-state fermentation (SSF), to increase their nutritional value by increasing its polyunsaturated fatty acids (PUFAs) or protein content. In this sense, it was performed a screening of Oilseed Cakes to be used as substrates for the production of PUFAs by Mortierella alpina Peyronel MUM 9412. Of all by-products tested, linseed cake (LSC) was the Oilseed cake that achieved the highest production of total PUFAs: 153.09 ± 2.25 mg/g. Overall, the PUFAs and protein contents of fermented LSC increased 33% and 11%, respectively. Further, supplementation of the rapeseed cake with linseed oil, prior to the SSF, proved to increase the PUFAs production in about 26%. This study demonstrated the potential of SSF for improving linseed and linseed Cakes nutritional composition and the positive effect of linseed oil as inductor to improve the PUFAs production by M. alpina.
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production of bioactive compounds by solid state fermentation of Oilseed Cakes
Wastes: solutions treatments and opportunities III 2020 ISBN 9780367257774 págs. 281-286, 2020Co-Authors: Daniel Sousa, Isabel Belo, Josefa Salgado, Cambra M Lopez, A C P DiasAbstract:Vegetable oils are an important part of human diet. By-products from vegetable oil’s industry are a reliable source of protein and fat, with variable amounts of fibre, and a source of phenolic compounds. However, their digestibility by some animals is difficult due to polysaccharides and lignin content. This work aims to assess the use of sunflower cake (SFC), rapeseed cake (RSC) and soybean cake (SBC) as substrate in solid-state fermentation (SSF) with filamentous fungi Rhyzopus oryzae and Aspergillus ibericus, for the production of animal feed additives and bioactive substances such as lignocellulolytic enzymes and antioxidant phenolic compounds. Results showed the highest cellulase and xylanase activities were achieved with A. ibericus using SFC and SBC as substrates. Highest β-glucosidase activity was observed in SSF with R. oryzae using RSC as substrate. R. oryzae release the maximum amount of total phenols and SSF improved antioxidant capacity of RSC and SBC extracts.
