The objective of this study was to determine the mineral variation of cow’s milk as affected by latitude (north or south Europe; reflecting different feeding practices, i.e. grazing or not), and manufacturing process (different fat content). The mineral content of milk is particularly important to the infant food formula industry, whilst milk products cover a significant proportion of adult requirements in inorganic elements. Milk samples of pasteurized full fat milk were taken according to the origin of milk; southern Europe or north Europe during autumn; reflecting different feeding practices. Additionally, milk samples with different fat content 0, 1.5 and 3.5% were taken during the year, from manufacturing milk supplies. The elements determined were Ca, Mg, Zn, Mn, Cu, Fe by the use of atomic absorption spectroscopy, and P was determined through UV-VIS spectrophotometer. Milk fat removal significantly increased the macro mineral content Ca, P, and Mg. Manufacturing process did not affect micro element content. Latitude did not have significant impact on the content of macro minerals, but significant effect on Cu and Mn content. Higher Cu content in milk of south origin was probably related to higher concentrate to forage ratio fed. Higher Mn content in milk of north origin could be attributed to hay or/and drinking water of high industrialized countries. The elements Zn and Fe were not affected by manufacturing process neither by latitude. It was concluded that only Cu can be substantially manipulated through animal nutrition. Food composition tables should be updated as macro inorganic element content of milk is reduced gradually corresponding to higher yielding cows, whilst trace element content tend to increase as a result of higher proportion of concentrates fed.
{"title":"Latitude and Skimming Process Effect on Cow’s Milk Content in Essential Inorganic Elements","authors":"Milis Chrysostomos","doi":"10.54026/cjdvs1027","DOIUrl":"https://doi.org/10.54026/cjdvs1027","url":null,"abstract":"The objective of this study was to determine the mineral variation of cow’s milk as affected by latitude (north or south Europe; reflecting different feeding practices, i.e. grazing or not), and manufacturing process (different fat content). The mineral content of milk is particularly important to the infant food formula industry, whilst milk products cover a significant proportion of adult requirements in inorganic elements. Milk samples of pasteurized full fat milk were taken according to the origin of milk; southern Europe or north Europe during autumn; reflecting different feeding practices. Additionally, milk samples with different fat content 0, 1.5 and 3.5% were taken during the year, from manufacturing milk supplies. The elements determined were Ca, Mg, Zn, Mn, Cu, Fe by the use of atomic absorption spectroscopy, and P was determined through UV-VIS spectrophotometer. Milk fat removal significantly increased the macro mineral content Ca, P, and Mg. Manufacturing process did not affect micro element content. Latitude did not have significant impact on the content of macro minerals, but significant effect on Cu and Mn content. Higher Cu content in milk of south origin was probably related to higher concentrate to forage ratio fed. Higher Mn content in milk of north origin could be attributed to hay or/and drinking water of high industrialized countries. The elements Zn and Fe were not affected by manufacturing process neither by latitude. It was concluded that only Cu can be substantially manipulated through animal nutrition. Food composition tables should be updated as macro inorganic element content of milk is reduced gradually corresponding to higher yielding cows, whilst trace element content tend to increase as a result of higher proportion of concentrates fed.","PeriodicalId":10697,"journal":{"name":"Corpus Journal of Dairy and Veterinary Science (CJDVS)","volume":"61 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76109607","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The stability and maintenance of food plays a fundamental role in the preservation of its nutritional and organoleptic properties: therefore, since the dawn of civilization, mankind developed different forms of food conservation. The simplest one was possibly represented by simple cooking/roasting on different heat sources, but later relatively more sophisticated forms were developed: so drying, salting, and freezing have become part of the daily food preservation although this latter is nowadays practiced mainly on an industrial scale. Cheese possibly represents a very ancient of conserving fresh milk, via its transformation from a rapidly perishable commodity into a durable and palatable finished product. In this review, we give a condensed overview on the preparation of cheeses from the Mediterranean area that have reached a diffusion and appreciation throughout the world. Also, understanding the bio-molecular and chemico-physical processes underlying food preparation plays a pivotal role, therefore some insights in this particular aspect is also illustrated. Because of the conciseness of this contribution, we do not go into deeper details about the chemico-physical aspects of cheese making; however, extensive works on this subjects from our and other laboratories are found in the literature cited.
{"title":"From Milk to Cheese: General Features of Four Typical Dairy Products from the Mediterranean Area","authors":"C. La Mesa","doi":"10.54026/cjdvs1026","DOIUrl":"https://doi.org/10.54026/cjdvs1026","url":null,"abstract":"The stability and maintenance of food plays a fundamental role in the preservation of its nutritional and organoleptic properties: therefore, since the dawn of civilization, mankind developed different forms of food conservation. The simplest one was possibly represented by simple cooking/roasting on different heat sources, but later relatively more sophisticated forms were developed: so drying, salting, and freezing have become part of the daily food preservation although this latter is nowadays practiced mainly on an industrial scale. Cheese possibly represents a very ancient of conserving fresh milk, via its transformation from a rapidly perishable commodity into a durable and palatable finished product. In this review, we give a condensed overview on the preparation of cheeses from the Mediterranean area that have reached a diffusion and appreciation throughout the world. Also, understanding the bio-molecular and chemico-physical processes underlying food preparation plays a pivotal role, therefore some insights in this particular aspect is also illustrated. Because of the conciseness of this contribution, we do not go into deeper details about the chemico-physical aspects of cheese making; however, extensive works on this subjects from our and other laboratories are found in the literature cited.","PeriodicalId":10697,"journal":{"name":"Corpus Journal of Dairy and Veterinary Science (CJDVS)","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88229627","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Introduction: The International Health Regulations 2005 require countries to establish laboratory systems for rapid and safe confirmation of public health emergencies including zoonoses. Objectives: This study assessed the national veterinary laboratory system capacity for the confirmation of infectious threats to global health security in Benin. Method: The study was descriptive, cross-sectional and evaluative. The non-probability sampling method with selection of the two existing veterinary laboratories were used. Two questionnaires, one observation grid and the Food and Agriculture Organization laboratory mapping tool-core were used. The system capacity was rated good if each laboratory met at least 80% of the assessed criteria. Otherwise, the capacity was rated insufficient. Results: The national veterinary laboratory system capacity in Benin was insufficient. Bohicon laboratory satisfied 27.2% of assessed criteria; With the laboratory mapping tool-core, Parakou laboratory had an average indicator of 50.7%. Laboratory collaboration and networking was the best performing domain with 66.7%. Only basic supplies category reached 80%. Laboratory budget, sample accession and availaible technology had the lowest scores. The veterinary laboratory system is facing shortage of staffs. Avian influenza virus is confirmed by the two laboratories; Bacillus anthracis and rift valley fever virus are only confirmed by Parakou laboratory. Ebola and Lassa fever are not confirmed. There is no collaboration between the laboratories in the country. Conclusion: The veterinary laboratories are not able to ensure timely detection of zoonoses and inform health system for preparedness. The development and implementation of the veterinary laboratory system improvement plan is essential for the global health security in Benin.
{"title":"Assessment of the National Veterinary Laboratory System Capacity for the Detection of Infectious Threats to Global Health Security in Benin","authors":"Vincent Dossou Sodjinou","doi":"10.54026/cjdvs1025","DOIUrl":"https://doi.org/10.54026/cjdvs1025","url":null,"abstract":"Introduction: The International Health Regulations 2005 require countries to establish laboratory systems for rapid and safe confirmation of public health emergencies including zoonoses. Objectives: This study assessed the national veterinary laboratory system capacity for the confirmation of infectious threats to global health security in Benin. Method: The study was descriptive, cross-sectional and evaluative. The non-probability sampling method with selection of the two existing veterinary laboratories were used. Two questionnaires, one observation grid and the Food and Agriculture Organization laboratory mapping tool-core were used. The system capacity was rated good if each laboratory met at least 80% of the assessed criteria. Otherwise, the capacity was rated insufficient. Results: The national veterinary laboratory system capacity in Benin was insufficient. Bohicon laboratory satisfied 27.2% of assessed criteria; With the laboratory mapping tool-core, Parakou laboratory had an average indicator of 50.7%. Laboratory collaboration and networking was the best performing domain with 66.7%. Only basic supplies category reached 80%. Laboratory budget, sample accession and availaible technology had the lowest scores. The veterinary laboratory system is facing shortage of staffs. Avian influenza virus is confirmed by the two laboratories; Bacillus anthracis and rift valley fever virus are only confirmed by Parakou laboratory. Ebola and Lassa fever are not confirmed. There is no collaboration between the laboratories in the country. Conclusion: The veterinary laboratories are not able to ensure timely detection of zoonoses and inform health system for preparedness. The development and implementation of the veterinary laboratory system improvement plan is essential for the global health security in Benin.","PeriodicalId":10697,"journal":{"name":"Corpus Journal of Dairy and Veterinary Science (CJDVS)","volume":" 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91414304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The objective of this research was to evaluate the effect of Zilpaterol Hydrochloride (ZH) on myogenic or adipogenic gene and protein expression in skeletal muscle. Two feeding trials and one cell culture experiments were conducted. Semimembranosus muscle tissue was collected from steers that had been fed a diet containing 8.3 mg of ZH/kg DM for the last 0 or 20 d of the finishing period with a 3 d withdrawal period. To test the mode of action an in vitromodel was used with, isolated bovine satellite cells isolated from muscle tissue. Real Time-QPCR (RTQPCR) was used to measure the relative mRNA abundance of Adenosine Monophosphate Protein Kinase α (AMPK), Myosin Heavy Chain (MHC) I, MHCIIA, MHCIIX, Insulin-like Growth Factor I (IGF-I), β-adrenergic receptor (βAR) 1 and 2, peroxisome proliferator-activated receptor gamma (PPARγ), and Stearoyl-CoA Desaturase (SCD). Western blotting was used to measure the relative protein abundance of AMPK and Phosphorylated-AMPK (pAMPK). No differences were detected in relative mRNA abundance of AMPK, MHCIIA, IGF-I, βAR1 and βAR2. However, MHCI, SCD, and PPARγ mRNA expression was decreased and MHCIIX mRNA increased from ZH fed cattle compared to non-ZH. For one experiment, AMPK protein expression increased, while in another experiment, AMPK phosphorylation increased with ZH fed animals. The increase in MHCIIX mRNA with ZH fed cattle indicated the start of a fiber type shift towards larger diameter fibers. This shift may have been due to increased expression and phosphorylation of AMPK. These data suggest that the shift increase in MHCIIX was likely due to the ZH administration.
{"title":"AMP-Activated Protein Kinase Abundance and Activation is increased with the β-Adrenergic agonist Zilpaterol Hydrochloride in Muscle from Feedlot Cattle","authors":"B. Johnson","doi":"10.54026/cjdvs1024","DOIUrl":"https://doi.org/10.54026/cjdvs1024","url":null,"abstract":"The objective of this research was to evaluate the effect of Zilpaterol Hydrochloride (ZH) on myogenic or adipogenic gene and protein expression in skeletal muscle. Two feeding trials and one cell culture experiments were conducted. Semimembranosus muscle tissue was collected from steers that had been fed a diet containing 8.3 mg of ZH/kg DM for the last 0 or 20 d of the finishing period with a 3 d withdrawal period. To test the mode of action an in vitromodel was used with, isolated bovine satellite cells isolated from muscle tissue. Real Time-QPCR (RTQPCR) was used to measure the relative mRNA abundance of Adenosine Monophosphate Protein Kinase α (AMPK), Myosin Heavy Chain (MHC) I, MHCIIA, MHCIIX, Insulin-like Growth Factor I (IGF-I), β-adrenergic receptor (βAR) 1 and 2, peroxisome proliferator-activated receptor gamma (PPARγ), and Stearoyl-CoA Desaturase (SCD). Western blotting was used to measure the relative protein abundance of AMPK and Phosphorylated-AMPK (pAMPK). No differences were detected in relative mRNA abundance of AMPK, MHCIIA, IGF-I, βAR1 and βAR2. However, MHCI, SCD, and PPARγ mRNA expression was decreased and MHCIIX mRNA increased from ZH fed cattle compared to non-ZH. For one experiment, AMPK protein expression increased, while in another experiment, AMPK phosphorylation increased with ZH fed animals. The increase in MHCIIX mRNA with ZH fed cattle indicated the start of a fiber type shift towards larger diameter fibers. This shift may have been due to increased expression and phosphorylation of AMPK. These data suggest that the shift increase in MHCIIX was likely due to the ZH administration.","PeriodicalId":10697,"journal":{"name":"Corpus Journal of Dairy and Veterinary Science (CJDVS)","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89102347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The preliminary effect of Lactobacillus fermentum CRL2085, alone or in combination with the homofermentative Pediococcus acidilactici CRL2043 on the fermentation and aerobic stability of corn and sorghum silages, was investigated. To be used as silages inoculants, these lactic acid bacteria (LAB) were screened for fibrolytic, amylolytic and antifungal activities. Laboratory silos were prepared, inoculated at 105 CFU/g and fermented during 45 days 25 ºC. At the end of fermentation, Pediococcus acidilactici-inoculated corn and sorghum silages exhibited the lowest pH and high residual water-soluble carbohydrates (WSC). Forage silages inoculated with Lactobacillus fermentum + Pediococcus acidilactici showed Lower Dry matter (DM) losses and Neutral Detergent Fiber (NDF) values, while higher residual WSC concentration than Lactobacillus fermentum-inoculated silages, thus silage digestibility must be improved. Yeast activity was impaired in silages inoculated with Lactobacillus fermentum alone or combined with Pediococcus acidilactici and aerobic stability improved. The survival of LAB used as inoculants during fermentation was suggested by PCR. Besides the good performance as silages inoculants, LAB previously selected as having health benefits may be delivered to cattle in feedlot through fermented silage as a vehicle
{"title":"Effect of Selected and Beneficial Lactic Acid Bacteria as Inoculants for Corn and Sorghum Silages","authors":"Vignolo Gm","doi":"10.54026/cjdvs1012","DOIUrl":"https://doi.org/10.54026/cjdvs1012","url":null,"abstract":"The preliminary effect of Lactobacillus fermentum CRL2085, alone or in combination with the homofermentative Pediococcus acidilactici CRL2043 on the fermentation and aerobic stability of corn and sorghum silages, was investigated. To be used as silages inoculants, these lactic acid bacteria (LAB) were screened for fibrolytic, amylolytic and antifungal activities. Laboratory silos were prepared, inoculated at 105 CFU/g and fermented during 45 days 25 ºC. At the end of fermentation, Pediococcus acidilactici-inoculated corn and sorghum silages exhibited the lowest pH and high residual water-soluble carbohydrates (WSC). Forage silages inoculated with Lactobacillus fermentum + Pediococcus acidilactici showed Lower Dry matter (DM) losses and Neutral Detergent Fiber (NDF) values, while higher residual WSC concentration than Lactobacillus fermentum-inoculated silages, thus silage digestibility must be improved. Yeast activity was impaired in silages inoculated with Lactobacillus fermentum alone or combined with Pediococcus acidilactici and aerobic stability improved. The survival of LAB used as inoculants during fermentation was suggested by PCR. Besides the good performance as silages inoculants, LAB previously selected as having health benefits may be delivered to cattle in feedlot through fermented silage as a vehicle","PeriodicalId":10697,"journal":{"name":"Corpus Journal of Dairy and Veterinary Science (CJDVS)","volume":"122 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87721209","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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