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Alessandra M. R. C. B. de Oliveira,Peiqiang Yu Asian Australasian Association of Animal Productio 2023 Animal Bioscience Vol.36 No.7
Objective: The objective of this study was to characterize physiochemical and nutrient profiles of feedstock and co-products from canola bio-oil processing that were impacted by source origin. The feedstocks and co-products (mash, pellet) were randomly collected from five different bio-oil processing plants with five different batches of samples in each bio-processing plant in Canada (CA) and China (CH). Methods: The detailed chemical composition, energy profile, total digestible nutrient (TDN), protein and carbohydrate subfractions, and their degradation and digestion (CNCPS6.5) were determined. Results: The results showed that TDN<sub>1x</sub> was similar in meals between CA and CH. CH meals and feedstock had higher, truly digestible crude protein (tdCP) and neutral detergent fiber (tdNDF) than CA while CA had higher truly digestible non-fiber carbohydrate (tdNFC). The metabolizable energy (ME<sub>3x</sub>), net energy (NE<sub>Lp3x</sub>, NE<sub>m3x</sub>, and NE<sub>g3x</sub>) were similar in meals between CA and CH. No differences were observed in energy profile of seeds between CA and CH. The protein and carbohydrate subfractions of seeds within CH were similar. The results also showed that pelleting of meals affected protein sub-fractionation of CA meals, except rapidly degradable fractions (PB1), rumen degradable (RDPB1) and undegrdable PB1 (RUPB1), and intestinal digestible PB1 (DIGPB1). Canola meals were different in the soluble (PA2) and slowly degradable fractions (PB2) between CA and CH. The carbohydrate fractions of intermediately degradable fraction (CB2), slowly degradable fraction (CB3), and undegradable fraction (CC) were different among CH meals. CH presented higher soluble carbohydrate (CA4) and lower CB2, and CC than CA meals. Conclusion: The results indicated that although the seeds were similar within and between CA and CH, either oil-extraction process or meal pelleting seemed to have generated significantly different aspects in physiochemical and nutrient profiles in the meals. Nutritionists and producers need to regularly check nutritional value of meal mash and pellets for precision feeding.
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Lee, Jangwoo,Jeon, Jong Hun,Shin, Jingyeong,Jang, Hyun Min,Kim, Sungpyo,Song, Myoung Seok,Kim, Young Mo Elsevier 2017 The Science of the total environment Vol.605 No.-
<P><B>Abstract</B></P> <P>In this study, quantitative and qualitative changes in antibiotics resistance genes (ARGs) were investigated in two municipal wastewater treatment plants (WWTPs) treating pretreated livestock or industrial wastewater as well as municipal sewage. Total eight ARGs (<I>tet</I>X, <I>tet</I>M, <I>tet</I>A, <I>sul</I>1, <I>sul</I>2, <I>erm</I>B, <I>qnr</I>D, and <I>bla</I> <SUB>TEM</SUB>) were quantified, and their relative abundance was assessed by ARGs copies/16S rRNA gene copies. The fate of ARGs was observed to be different between two WWTPs: <I>sul</I>, <I>qnr</I>D, and <I>bla</I> <SUB>TEM</SUB> were proliferated during the treatment processes only in the WWTP1 which received pretreated livestock wastewater. Furthermore, dynamic shifts in patterns of ARGs occurrence were observed during biological, secondary sedimentation and coagulation processes. During biological treatment in both WWTPs, relative abundance of <I>tet</I> and <I>erm</I>B changed: <I>tet</I> increased significantly by 211.6–357.6%, while <I>erm</I>B decreased by 70.4–92.0%. Little variation was observed in <I>sul</I>, <I>qnr</I>D and <I>bla</I> <SUB>TEM</SUB>. Subsequently, the relative abundance of <I>tet</I> decreased during the secondary sedimentation and coagulation in both WWTPs: <I>tet</I> decreased by 56.0–86.3% during sedimentation and by 48.2–75.7% during coagulation, respectively. During the final treatment, different responses of antibiotic resistance bacteria (ARB) and ARGs to ultraviolet (UV) disinfection were found: removal efficiencies of ARB were observed in the range of 34–75%, while obvious reduction in ARGs was not observed at the UV dose of 27mJ/cm<SUP>2</SUP>. Although ARGs underwent various treatment processes, considerable levels of ARGs remained at discharge amounting to 4.2×10<SUP>18</SUP> copies/day from WWTP1 and 5.4×10<SUP>16</SUP> copies/day from WWTP2, respectively.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Quantitative and qualitative changes in ARGs were investigated in WWTPs. </LI> <LI> Changes were unique for each ARG community while undergoing treatment processes. </LI> <LI> Variation in ARGs was largest during biological and post-physiochemical processes. </LI> <LI> ARGs showed limited response to UV disinfection. </LI> <LI> ARB were reduced by UV disinfection. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>
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Thermophilic bacillus로 제조한 속성 도루묵A( rctoscopus japoncus) 액젓의 이화학적 특성
남기호,장미순,박희연,곽원주 한국수산과학회 2015 한국수산과학회지 Vol.48 No.5
This study was conducted to characterize the rapidly processed salt-fermented sandfish sauce added Bacillus coagurance KM-1 (RSSS) and commercial salt-fermented sandfish sauce (CSSS 1, 2). Contents of total nitrogen and amino nitrogen were higher in CSSS 1,2 than in RSSS (P<0.05). Total free amino acid contents of RSSS and CSSS 1,2 were 1,121.2±100 mg/100 g, 1,553.6±98.2 mg/100 g and 1,507.3±99.8 mg/100 g. Major free amino acid of RSSS was glutamic acid (194.4±17.3 mg/100 g), alanine (140.8±12.6 mg/100 g), lysine (135.1±12.1 mg/100 g), leucine (109.8±9.8 mg/100 g), aspartic acid (103.0±9.2 mg/100 g), valine (73.5±6.6 mg/100 g) in ordor. The samples were caused by their composition of the free amino acids rations, in which were umami, sweet and bitter taste in the salt-fermented sandfish sauce during fermentation. The Na was the largest mineral followed by K, Mg, P, Ca in the samples (P<0.05). Sensory evaluation result of samples, CSSS 1 was the highest than the others in overall acceptance.
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Mortaza Aghbashlo,Hossien Mobli,Shahin Rafiee,Ashkan Madadlou 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.3
The aim of this work was to develop an artificial neural network (ANN) to predict the physiochemical properties of fish oil microcapsules obtained by spray drying method. The relation amongst inlet-drying air temperature, outlet-drying air temperature, aspirator rate,peristaltic pump rate, and spraying air flow rate with 5performance indices, namely capsules’ residual moisture content, particle size, bulk density, encapsulation efficiency,and peroxide value was bridged by using ANN. A multilayer perceptron ANN was developed to predict the performance indices based on the input variables. The optimal ANN model was found to be a 5-10-5 structure with tangent sigmoid transfer function, Levenberg-Marquardt error minimization algorithm, and 1,000 training epochs. This optimal network was capable to predict the outputs with R2 values higher than 0.87. It was concluded that ANN is a useful tool to investigate, approximate, and predict the encapsulation characteristics of fish oil.
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