1,721,010 research outputs found
Effect of dried liquorice root supplementation on chemical-nutritional quality of dairy products obtained from goats
No full textEnriching the goat’s diet with plant extracts, rich in bioactive compounds, allow to improve the chemical-nutritional properties of dairy products. Liquorice has anti-inflammatory, antimicrobial, antioxidative effects associated with the presence of compounds, as triterpene saponins, flavonoids and coumarins The aim of the present work was to evaluate the effect of dietary integration with 8% of dried liquorice root on chemical-nutri- tional quality of goat milk and cheeses. The study was conducted for 60 days on Saanen goats divided into two groups: a control group (CG) and an experimental group (LG+) whose diet was supplemented with liquorice. Milk samples were collected to determinate chemical-nutritional composition and fatty acids profile (FA) at 30 and 60 days from the beginning of the study. At the end of the experiment, cheeses produced with CG and LG + bulk milk were analysed for chemical–physical parameters at 3 (T3) and 60 (T60) days of ripening.
A different FA profile and a significant increase in proteins (p<.01) and casein (p<.01) percentage but no variation in lipids, lactose, urea and in FA were observed in LG+milk samples respect to CG milk. Regarding cheeses, no variation in lipid and protein but a lower water content (p<.05) were found in LG + T3 and T60 cheeses, this reflected in a different texture. Indeed, the LG+cheeses were harder, more elastic and more gummy than the CG cheeses and these differences were observed both in fresh and aged cheeses. Moreover, the LG + cheeses showed a yellowish colour probably correlated to the presence in LG + milk of specific compounds of liquorice roots, such as tannins, carotenoids and ascorbic acid which have antioxidant activity and are also respon- sible for the yellow colour. A greater presence of antioxidant compounds deriving from liquorice roots can be also correlated with greater oxidative stability found in both LG + T3 (p<.05) and T30 (p<.05) cheeses. Different families of volatile compounds were detected in T30 cheeses obtained from the two groups. A significant reduction of octanoic acid (p<.05) and a significant increase in nonanal (p<.01) were found in LG+T3 cheeses, instead in LG + T60 cheeses, significant increases of 3-methyl, 1-butanol (p<.01) and acetoin (p<.05) have been found.
In conclusion, it is possible to assert that the integration with liquorice has modified chemical and technological properties of goat cheeses, improving the oxidative stability and inducing changes in texture and colour
Evaluation of the chemical-nutritional parameters and the aromatic profile of eggs obtained from laying hens fed with a dietary supplementation of extruded linseed
No full textHen eggs represent a traditional food with an excellent nutritive value due to the presence of highly digestible proteins, vitamins, minerals and lipids, such as polyunsaturated fatty acids (PUFAs). Lipid composition of hen eggs is a subject of primary consumer concern, due to the relationship between specific dietary lipids and the development of coronary heart diseases (CHD). Nowadays, it is well known that ω-3 PUFAs provide important health benefits to humans as prevention and treatment of many
ANIMAL PRODUCTS
chronic diseases. The most significant ω-3 PUFAs appear to be α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and doco- sahexaenoic acid (DHA) and for the mentioned reasons over the course of time a growing interest has been developed in the pro- duction of eggs rich in ω-3 fatty acids, by feeding laying hens with experimental feedstuffs containing these nutrients. For example, ALA is predominantly in seed oils such as flax (Linum usitatissimum). Linseed is unique among oilseeds because of their exceptionally high content of ALA (≅50% of the total oilseed).
The aim of this work was to determine the effect of the hens diet integration with extruded flaxseed (7%) on productive parame- ters and on the quality of resultant Bio-ω-3 eggs.
At the end of the treatment, no significant difference was observed for eggs production while it was observed for the aver- age egg weight (58.05 ± 1.94% for control eggs vs. 63.37 ± 2.14% for flax eggs). Regarding, instead, the chemical-nutritional parameters, significant differences were not observed for total lipids and in the TBARs-test while significant differences were observed in the acidic profile. Specifically, ω-3 PUFAs were higher in flax eggs (p< .01) while SFA were higher in control eggs (p<.01). Also, β-carotene was found higher in flax eggs (478.20±15.19 μg/g vs. 324.80±13.84 μg/g, p<.001). The aro- matic profile was, also, analysed and significant differences were observed both for the alcohols and aldehydes compounds (p< .05). Finally, a significant difference in the colour was observed between the two types of eggs (ΔEab=1.77 ± 0.23, p<.05).
In conclusion, it is possible to assert that the integration of the laying hens diet gave positive results as it has not negatively affected the production parameters, has improved the ω-6/ω–3 ratio (5.9:1 for flax eggs vs. 62:1 for control eggs) and the β-car- otene content, and has decreased the percentage of SFA guilty of cardiovascular pathologies
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet
Full text linkExtensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge has been accumulated on the understanding of the mechanisms through which these compounds are formed during ripening, as well as on the optimization of the methodological approaches which lead to their detection. More recently, particular attention has been given to the aromatic properties of milk and cheeses obtained from lactating dairy ruminants fed experimental diets, characterized, for instance, by the addition of trace elements, natural supplements, or agricultural by-products rich in bioactive compounds. The purpose of this review is to summarize the major families of volatile compounds most commonly found in these types of dairy products at various ripening stages, describing in greater detail the role of animal diet in influencing the synthesis mechanisms most commonly responsible for cheese flavor determination. A large number of volatile compounds, including carboxylic acids, lactones, ketones, alcohols, and aldehydes, can be detected in cheese. The relative percentage of each compound depends on the biochemical processes that occur during ripening, and these are mainly mediated by endogenous enzymes and factors of bacterial origin whose function can be strongly influenced by the bioactive compounds taken by animals with the diet and released in milk through the mammary gland. Further evaluations on the interactions between volatile compounds and cheese matrix would be necessary in order to improve the knowledge on the synthesis mechanisms of such compounds; in addition to this, more should be done with respect to the determination of synergistic effects of flavor compounds, correlating such compounds to the aroma of dairy products
Dispelling the Myths Behind First-author Citation Counts
Full text linkWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
koamabayili/VECTRON-author-checklist: VECTRON author checklist
No full textWe have done our best to complete the author checklist relating to the use of animals in the hut study. Note that the objective for the hut study was to evaluate the IRS treatment applications for residual efficacy against Anopheles mosquitoes, including the local An. coluzzii mosquito population. Cows were only used to attract mosquitoes into the huts and no tests were carried out directly on the cows. The author checklist is intended for use with studies where experiments are carried out on animals, which is why we have had such difficulty in completing this for the hut study, as many of the questions do not relate to how the cows were used
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