9 research outputs found
Performance of lactating dairy cows fed alfalfa haylage treated with bacterial inoculants at the time of ensilation
No full textSixty Holstein cows averaging 65 days in
milk at the initiation of a 13-week study were
used to evaluate three alfalfa haylages.
Haylages were treated at the time of ensilation
with either a Pioneer experimental inoculant
(Treatment A), no inoculant (Treatment B), or
Pioneer brand 1174® inoculant (Treatment C).
Cows fed A had greater peak yields and tended
to produce more milk than cows fed B and C.
Milk fat percentages were 3.7, 3.66, and 3.59
for A, B, and C, respectively. Greater milk
yield and butterfat percentage translated into
higher (P<.05) daily fat production by cows fed
A compared to C but not B
Development of Kombucha Tea with Gac and Mango Fruits: Sensory, Nutritional, Phytochemical, Physicochemical and Antioxidant Evaluation
No full textKombucha tea is a sweetened black tea beverage that undergoes fermentation with a starter culture of bacteria and yeast (SCOBY). In this study, gac (Momordica cochinchinensis) and mango (Mangifera indica) fruits were primarily chosen for infusion into kombucha due to their health benefits. Thus, thisresearch aims to develop kombucha black tea with gac and mango, evaluate the sensory evaluation of the kombucha tea, and analyse the nutritional composition, physicochemical, phytochemical, and antioxidant activity of the kombucha tea. In this study, kombucha was prepared by fermenting black tea with sugar at different concentrations (70, 80, and 100 g) and SCOBY for 10 days before infusing it with gac and mango fruits. The sensory evaluation was
evaluated using a hedonic 9-scale and another while using the standard methods. The result showed that kombucha gac and mango fruit with100 g of sugar (KGM100) represents the highest score on all attributes with a value of colour 7.5±1.55, aroma 6.47±1.74, taste 6.6±1.77, and overall, of 6.6±1.77. The nutrient of KGM 100 was higher than other concentrations with a value content of carbohydrates 6.9% and vitamin C of 2.70 mg/kg. The phytochemical of all samples showed increment during fermentation time and the antioxidant activity is higher in KGM100 (95.88%) while the physicochemical properties showed an increase in acidity and a decrease in colour. These findings show that kombucha black tea with gac and mango may impact health when consume and future investigation is worthy to determine its potential health benefits
Double inseminations and treatment of repeat breeders with gonadotropin-releasing hormone
No full textAn experiment was conducted in one Kansas and five California dairy herds to
determine if double inseminations with and without treatment with 100 µg gonadotropinreleasing
hormone (GnRH) would improve conception rates of repeat-breeding dairy cattle
(n=723). Both lactating cows and virgin dairy heifers were assigned randomly to treatments
as repeat breeders, if they had failed to conceive to at least two previous services. Cows
inseminated once and treated with GnRH had the best conception rates (41%), which were
higher (P<.OI) than those of cows inseminated once without GnRH treatment (32%) and
higher (P<.OI) than those of cows inseminated twice without treatment with GnRH (33%).
Cattle bred twice that received the GnRH treatment had intermediate rates (37%). We
conclude that treatment of repeat breeders with GnRH at the time of insemination (only one
service given according to the am-pm, pm-am rule) improved conception rates
Pregnancy rates of dairy cows at first service: influence of gonadotropin-releasing hormone and timing of AI relative to estrus
No full textThe 1989 Annual KSU Dairy Day is known as Dairy Day, 1989We demonstrated that gonadotropin-releasing hormone (GnRH or Cystorelin®) failed to
improve pregnancy rates at the first service. When GnRH injection and insemination are both carried
out either in early or late estrus or if cows are bred in early estrus and given a GnRH injection later in
estrus, pregnancy rates are reduced by 9 to 13 percentage points compared to breeding according to the
am-pm rule without GnRH treatment (control). Pregnancy rates of cows injected with GnRH early in
estrus and bred in late estrus were similar to controls injected with saline and inseminated late in estrus
(46 vs 43%). Altering the time of breeding and the time of GnRH injection to either early or late estrus
did not improve pregnancy rates. We continue to recommend using GnRH only for repeat breeders,
because GnRH consistently improves pregnancy rates at 3rd or 4th service, but not at first services
Reducing bovine leukosis in dairy cattle
No full textBovine leukosis virus (BLV) is a cancerous condition of tissues in which lymph nodes and lymphocytes are affected. Infected cattle may be identified by testing blood sera for BLV antibodies using the agar gel immunodiffusion (AGID) test that requires 2 days for processing. Most dairy farms have infected animals, but the condition is not considered important because less than 1% of infected cattle show clinical signs. However, many of these cows are culled because of poor milk production or reproductive performance. Procedures for reducing and(or) eliminating the disease are outlined. Results obtained at the Kansas State University Dairy Teaching and Research Center demonstrate that feeding only colostrum and whole milk from BLV-negative cows to newborn and young calves is an effective method of reducing the incidence of BLV in future generations.; Dairy Day, 1996, Kansas State University, Manhattan, KS, 1996
Assessment of biologically active compounds in kombucha beverages
No full textUzturzinātneVeselības aprūpeNutrition ScienceHealth CareMaģistra darbs Bioloģiski aktīvo savienojumu izvērtējums tējas sēnes dzērienā. Grāve P. K., darba vadītāja Dr. ķīm., asoc. prof. Jākobsone I. Maģistra darbs, 74 lapaspuses, 15 attēli, 7 tabulas, 77 literatūras avoti, 10 pielikumi. Latviešu valodā.
Maģistra darba mērķis ir noteikt un izvērtēt bioloģiski aktīvos savienojumus tējas sēnē un tējas sēnes fermentēšanas kultūršķidrumā.
Pirmajā darba daļā ir veikts literatūras apskats par tējās sēnes dzēriena izcelsmi, ķīmisko sastāvu, tā ietekmi uz veselību un iespējamajām blaknēm, fermentēšanas procesu un izmantotajiem substrātiem tējas sēnes kultūršķidruma pagatavošanā, tējas sēnes potenciālu pārtikas rūpniecībā un zaļās tējas ķīmisko sastāvu.
Otrajā darba daļa ir aprakstīti pētījumā izmantotie materiāli un ķīmiskā sastāva noteikšanas metodes - fenolu savienojumu noteikšana ar Folina – Čikolto reaģentu, kopējo un tieši reducējošo cukuru reducimetriska noteikšana pēc inversijas ar Lufa – Šorla metodi, askorbīnskābes noteikšana, titrējot ar jodu, organisko skābju klātbūtnes pierādīšana ar pH metru. Sensorās īpašības tējas sēnes dzērieniem ir noteiktas izmantojot hedonisko skalu. Materiāli - sertificēta tējas sēne, kas iegūta no Vācijas tējas sēnes audzētavas uzņēmuma un tējas sēne bez sertifikāta, kas pavairota un audzēta Latvijā mājas apstākļos. Tējas sēnes tiek fermentētas 10 dienas, kur ik pēc 48 stundām tiek ņemti paraugi, kas tiek ķīmiski analizēti.
Trešajā nodaļā ir apkopoti pētījuma rezultāti un veikts to novērtējums. Tiek secināts, ka tējas sēnes kultūršķidrumā fenolu savienojumu daudzums pa fermentēšanas dienām ir mainīgs, ar tendenci palielināties. Kultūršķidrumā nelielos daudzumos tika konstatēta glikoze un fruktoze, tējas sēnes kultūršķidrumā tika konstatēta saharoze, kura fermentēšanas procesa gaitā nevienmērīgi samazinās abos paraugos.Master Thesis Assessment of biologically active compounds in kombucha beverages. Grāve P. K., spervisor Dr. ķīm., asoc. prof. Jākobsone I. Master Thesis contains 74 pages, 15 figure, 7 tables, 77 literature references, 10 appendices. Written in Latvian.
The aim of the master's thesis is to identify and evaluate biologically active compounds in SCOBY and kombucha beverages.
In the first chapter of the work analysis of theoretical base is made, in which author reviews literature and theory related to the origin of the kombucha, its chemical composition, its health and possible side effects, the fermentation process and substrates which used for the preparation of kombucha, the potential use of the SCOBY in the food industry, and the chemical composition of green tea is reviewed.
The second chapter of the work author describes the research materials and methods used for chemical composition determination - determination of phenolic compounds with Folin - Ciocalteu reagent, reducimetric determination of total and directly reducing sugars by inversion with the Luff - Schoorl method, determination of ascorbic acid by iodine titration, determination of the organic acids with pH meter. The sensory properties of kombucha were determined using a hedonic scale. Materials - Certified SCOBY obtained from a German SCOBY farm and a SCOBY without a certificate, grown home conditions in Latvia. The kombucha was fermented for 10 days, samples were taken every 48 hours and samples are analyzed chemically.
The third chapter summarizes the results of the study. It is concluded that the amount of phenols compounds in the kombucha varies during the days of fermentation, with an increasing tendency. In small quantities glucose and fructose were detected in the kombucha, sucrose decreases unevenly in both samples during the fermentation process
Reducing bovine leukosis in dairy cattle
No full textBovine leukosis virus (BLV) is a cancerous
condition of tissues in which lymph nodes and
lymphocytes are affected. Infected cattle may
be identified by testing blood sera for BLV
antibodies using the agar gel immunodiffusion
(AGID) test that requires 2 days for processing.
Most dairy farms have infected animals, but the
condition is not considered important because
less than 1% of infected cattle show clinical
signs. However, many of these cows are culled
because of poor milk production or reproductive
performance. Procedures for reducing
and(or) eliminating the disease are outlined.
Results obtained at the Kansas State University
Dairy Teaching and Research Center demonstrate
that feeding only colostrum and whole
milk from BLV-negative cows to newborn and
young calves is an effective method of reducing
the incidence of BLV in future generations
Bacterial nanocellulose production using cost-effective, environmentally friendly, acid whey based approach
No full textThis study investigates the production of bacterial nanocellulose (BNC) film using a symbiotic culture of bacteria and yeasts (SCOBY) in acid whey medium. The yields were 59.58 g/L for wet and 2.75 g/L for freeze-dried BNC films in four days. The film contained cellulose nanofibrils with diameters ranging from 20 nm to 100 nm with a 34.3 % crystallinity index as confirmed by X-ray diffraction. Incorporating glycerol as a plasticizer modified the mechanical and thermal properties of the BNC film, reduced brittleness, and enhanced strain from 0.75 % to above 16 %. Fourier Transform Infrared Spectroscopy analysis identified intermolecular hydrogen bonding between the BNC film and glycerol. The glass transition temperature increased from roughly 158 °C to above 166 °C. The study validates the potential of acid whey as a viable alternative substrate for the production of BNC. The production method providing environmental benefits, cost-efficiency, and scalability, it also delivers an effective circular economy solution. © 2023 The Author
Eksplorasi Bakteri Kombucha Sebagai Bahan Material Clutch
No full textIndonesia merupakan salah satu pelaku industri kulit yang cukup terkenal di banyak negara lain. Sumber daya alam yang berlimpah menjadi modal awal dari suksesnya per-industrian kulit. Namun sayangnya dibalik pencapaian-pencapaian bagus industri kulit, polusi yang dihasilkan oleh industri kulit seperti penggunaan bahan kimia dalam jumlah besar, limbah padat, cair dan juga senyawa-senyawa yang tidak bisa terurai membuat masyarakat yang tinggal di sekitar perindustrian kulit mulai merasa terganggu. Imbas buruk limbah per-industrian kulit yang semakin banyak membuat para pelaku industri memutar otak untuk mencari solusi dari permasalahan ini salah satunya dengan mengembangkan bahan lain sebagai alternatif pemasok bahan baku industri kulit seperti kombucha. Dalam produk perancangan kali ini penulis menggunakan bahan material organik dari bakteri kombucha sebagai alternatif material baru. Proses pemakaian lembaran kulit kombucha sebagai bahan baku pembuatan clutch diperlakukan dengan perlakuan yang tepat untuk memaksimalkan nilai dari bakteri Kombucha Scoby sebagai bahan dasar material utama dan mengeksplor karakteristik dari material tersebut dengan memperhatikan kekuatan daya tahan material sebagai alternatif material kulit organik. Dengan memaksimalkan karakteristik dari teh kombucha yang diolah dengan teknik fermentasi tinggi glukosa untuk meningkatkan kekuatan bioplimer lapisan dari gel kombucha untuk dijadikan material kulit organic. Selain itu, elemen material kulit organik dari teh kombucha juga menjadi unsur karakteristik produk yang mendukung gaya produk dan clutch.
Kata Kunci: Industri Kulit, Limbah Industri, Alternative Material, Clutch, Kombucha.
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Indonesia is one of the most reputable manufacturers in the leather industry among many other countries. Having all these natural resources could be the first stairs to climb before entering the success stairs of the leather industry. Unfortunately, despite all the good achievements of the Indonesian leather industry got. There are some ironic facts in the field, the pollution produced by the leather industry such as the use of large amounts of chemicals, solid, liquid waste and also compounds that cannot be decomposed makes people who live around the leather industry start to feel disturbed. The impact of leather industry waste makes the business people rack their brains to find solutions to this problem. One of the solutions is to developing new material as alternative suppliers of raw materials for the leather industry such as Kombucha. In the design product, the author uses organic materials from kombucha bacteria as an alternative to new materials. The process of using kombucha leather sheets as raw material for making clutches is treated with proper treatment to maximize the value of Kombucha Scoby bacteria as the main raw material. Also, in order to explore the characteristics of the material by taking into the strength of the material's durability as an alternative to organic leather. In addition, by maximizing the characteristics of kombucha tea which is processed with a high-glucose fermentation technique to increase the strength of the biopolymer layer of the kombucha gel to be used as an organic leather material. Besides, the organic leather material element of kombucha tea is also a characteristic element of the product that supports the product style and clutch.
Keywords: Leather Industry, Industrial Waste, Alternative Material, Clutch, Kombucha
