Asian Journal of Dairy and Food Research

The feeding of ruminants such as goats is critical because conferring nutraceutical characteristics to the milk. Alfalfa is forage used for feeding ruminants and depending on plant growth conditions, it will impact animal production. The production of goat’s milk has increased in recent years, the goat’s milk and its derivatives are relevant because of the quality and quantity of their proteins, carbohydrates, fats, vitamins and minerals. Goat’s milk degrades significantly faster and has lower allergenicity than cow’s milk. Their fat composition reinforces those essential characteristics of goat’s milk. Goat’s milk has a higher concentration of caproic acid, caprylic acid, capric acid, palmitic acid, omega-3 linolenic acid and low content of long-chain fatty acids as stearic acids than cow’s milk and this indicates that the goat´s milk can be more easily attacked by digestive enzymes and high efficiency in lipid metabolism compared to cow´s milk. This review discusses the impact of the feeding system on the nutrimental and functional characteristics of goat’s milk.

F. Muñoz-Salinas

I. Torres-Pacheco

M.A. Duarte-Vázquez

J.C. Silva-Jarquín

Implications of Nutrigenomics in the Feeding of Goats and its Impact in Functional Properties of Goat’s Milk: A Review

营养基因组学在山羊饲养中的应用及其对山羊奶功能特性的影响：综述

Background: Cooked rice had a low crude protein ranging between 9.2 and 12.6% but had a remarkably high nitrogen free extract (NFE above 84%) indicating a very wide gap in the available nitrogen to available soluble carbohydrate. Hence, the study was undertaken to investigate the effects of urea supplementation in cooked rice feeding regimen on nutrient utilization and production performance of goats. Methods: The in vitro dry matter and protein degradability characteristics of cooked rice were determined by using rumen simulation technique (RUSITEC). An animal experiment was conducted in twenty-four non descriptive kids at 90 days of age randomly divided into four treatments (T1 - 0%, T2 - 1.5%, T3 - 2.0% and T4 - 2.5% of urea in the diet as such basis) for 180 days. The average daily gain, daily feed intake and feed conversion ratio were recorded during the trial. The digestibility trial was conducted at the end of the trial for 15 days. Result: Rumen fermentation pattern of cooked rice revealed lower ruminal pH (5.5), effective degradability of DM and N of cooked rice were 52.5% and 33.2% respectively with 0.44% of rumen digestible nitrogen and 1.42% of potential microbial nitrogen production. The scope of urea supplementation was 1.85%. The average daily gain was 53.23, 71.66, 96.75 and 76.91g/day and feed conversion ratio were 9.70, 7.74, 6.61 and 8.52 in groups 0, 1.5, 2.0 and 2.5% respectively was significantly (P less than 0.01) improved in 2.0% urea supplementation over other treatments. Hence, it is advocated the supplementation of urea at 2.0% level as such basis along with cooked rice for enhanced growth performance of goats.

R. Murugeswari

V. Balakrishnan

V.S. Mynavathi

Optimization of Urea Supplementation to Goats in Cooked Rice Feeding Regimen Followed in Tamil Nadu

泰米尔纳德邦熟米饲喂方案中尿素补充对山羊的优化研究

Background: The concept of edible tableware is a recent area of development to address the alarming situation that the excessive generation of non-recyclable plastic wastes has created. Non-biodegradable plastics are a major threat to the environment. The demand for green alternatives are increasing, the edible tableware is a new concept in which the utensils like plates, bowls and spoons are eaten along with the meal. Methods: Various composite flours can be used for making edible dessert cups. Finger millet, one of the nutritious and commonly available millets can be utilised for the development of edible dessert cup effectively. Hence, the present study was carried out to formulate healthy and environment friendly edible dessert cups. Finger millet flour was used in varying proportions ranging from 90 to 40 per cent along with 10 to 60 per cent maize flour. The best treatment was selected through organoleptic evaluation and textural properties. Result: Among various combinations 50 per cent finger millet flour and 50 per cent maize flour was found to be better than other combinations with respect to organoleptic and textural properties. The selected edible dessert cup was subjected to physico-chemical analysis and observed to have pH (5.32), water absorption index (4.44%), water solubility index (8.56%) and oil absorption capacity (1.20%). The selected edible dessert cup was subjected to proximate analysis and observed to have moisture (3.46%), energy (406.39 Kcal), carbohydrate (83.31 g 100 g-1), protein (9.31 g 100 g-1), fat (3.99 g 100 g-1), crude fibre (1.95 g 100 g-1), starch (50.62 g 100 g-1) and total ash (1.44 g 100 g-1). Biodegradable tablewares plays vital role in green marketing for sustainable environment.

K. Rammya Molu

E.R. Aneena

Seeja Thomachan Panjikkaran

C.L. Sharon

P.S. Lakshmy

K.P. Sudheer

E.M. Nivya

C.R. Rajeesha

Effect of Finger Millet (Eleusine coracana) Flour and Maize Flour on Nutritional, Texture and Physico-chemical Qualities of Edible Dessert Cup

指谷粉和玉米粉对可食用甜点杯营养、质地及理化品质的影响

Background: Zimbabwe has been experiencing a tremendous shrinkage in the dairy industry for the past two decades; hence, the future is uncertain. The single-variable time series analysis is a useful tool for forecasting supply and demand, particularly for small and medium businesses. As a result, models based on historical data patterns can easily proffer plausible forecasts that are critical for improved planning. The study aimed to investigate the trends of actual milk production and forecast the volume of milk at the Nharira-Lancashire dairy scheme. Methods: The present study forecasts milk supply for up to 2 years using historical data from 1995 – 2020. The ARIMA time-series (p, d, q) model was applied to predict monthly milk yield. Twenty-five years of data on milk yield collected from the milk collection centre (MCC) were used for modelling. The presence of a trend was checked through time series plot, stationarity through autocorrelation (ACF) and partial auto-correlation functions (PACF). Result: The ARIMA (1, 1, 1) model was found to be the best-fitted model for the prediction of monthly milk yield. The results showed that milk yield data is seasonal and follows a particular trend. The milk production is critically low during the months of August to September, while 2009 had the lowest volumes of milk. The forecasts showed that milk yields would increase by 27.5% in 2022.

Washaya Soul

Washaya Dorine Dorcas

Small-holder Dairy Farming for Economic Emancipation, Forecasting of Small-scale Milk Production at the Nharira-lancashire Dairy Scheme

小规模乳业养殖促进经济解放：Nharira-lancashire乳业计划中小规模牛奶生产预测

Background: The aim of our work is to assess the impact of copper-contaminated soil on tomato fruit and soil organisms. Excessive use of copper-based pesticides has many consequences for soil biology and food quality. Methods: Our study was carried out in a section of a tomato plot in the Mostaganem region of northern Algeria. The plot was contaminated with copper, at different doses D1 (10 mg Cu Kg-1), D2 (100 mg Cu Kg-1), D3 (200 mg Cu Kg-1) and D4 (300 mg Cu Kg-1) in separate blocks. The concentrations of copper and carbohydrates and the homogeneity of the wells were assessed in order to determine the quality of the tomatoes in relation to the levels of soil contamination. Furthermore, the respiratory activity of the microorganisms and the feeding activity of the soil fauna were assessed. Result: The highest copper concentrations were 1.5±0.17 mg Cu Kg-1 and 2.05±0.3 mg Cu Kg-1 in the sites contaminated by the highest doses D3 and D4 and the highest carbohydrate concentrations were 53.03±1.38 g kg-1 and 61.15±0.65 g kg-1 in these two sites. Microbial respiration values were lowest in D3, with 8.3.10-4 ± 3.6.10-4 mg CO2 g-1 h-1 and in D4, with 1.5.10-3 ±1.4.10-4 mg CO2 g-1 h-1. In addition, wildlife feeding activity was low at both sites, with values of 27.56±17.77 % for the D3 site and 37.5±17.48 % for the D4 site. Our study has shown that copper contamination of soils affects the biological activities of soil organisms.

Ameur Abdellaoui

Benkhedda Belhaouari

Walid Rezgui

Younes Bourmita

Study of the Impact of Copper on Soil Organisms and Tomato Quality

铜对土壤生物及番茄品质影响的研究

Rice has been found to have anti-cancer, anti-diabetic, anti-inflammatory properties and it is believed to be due to its antioxidant properties. The research work on characterization of rice landraces for nutritional and medicinal properties is gaining importance due to increase in lifestyle related health issues such as diabetes, cancer, heart problems, obesity etc and increasing trend among consumers and profitable market is reversing and focusing towards traditional rice landraces. These rice land races exploited by the rural folks to treat to treat skin diseases, blood pressure, fever rheumatism, lactation and also uses as health tonic. Some of the rice landraces used in sidda and ayurvedic for exploiting curative value and is used in many medicinal preparations. Based on Vedic evidences, India was had more than 2,00,000 (2 lakh) rice varieties which is an huge biodiversity, genetically rich nation, no other nation in the world as that resources. The rice landraces cultivation are confined to certain pockets depending on the suitability of local climate and soil type, under varied quantity of water requirement, also having resistance to pest and diseases. Currently, a few hundreds of traditional landraces are in existenceand being cultivated in small pockets by farmers. Conserve the available landraces, the nutraceutical and nutritional properties in rice landraces, needs to be examined and validated with popularization. Indigenous cultivars will help for explore the scientific basis of therapeutic values by the scientist for sustaining food as well as the nutritional security and human health.

A. Mohammed Ashraf

S. Naziya Begam

K. Sivagamy

V.A. Vijayashanthi

P. Yogameenakshi

Exploring the Bioactives and Therapeutic Properties of Traditional Rice Landraces for Human Health and Food Security: A Review

探索传统水稻地方品种的生物活性与治疗特性对人类健康和粮食安全的影响：综述

Background: The study aimed to evaluate the effect of incorporating Punica granatum (pomegranate) hydroethanolic extract as a functional ingredient in yogurt on the physicochemical, sensory quality and microbiological count of freshly prepared and refrigerated stored (4°C) yogurts. Methods: Pomegranate peels were dried, ground and extracted with 70% ethanol, then concentrated using a rotary evaporator and finally lyophilized to obtain pomegranate peel powder (PPP). Yogurts were prepared using pasteurized semi-skimmed cow’s milk, with phenolic extracts of pomegranate peels added at 10.0 mg, 20.0 mg and 30.0 mg per 100 mL of milk; a control product was simultaneously prepared without such pomegranate peel extract. The physicochemical analysis included pH, acidity, syneresis and viscosity measurements. Microbiological analysis was performed to determine the viability of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Sensory scoring of the yogurt was carried out by 25 panelists using a 5-point scale. Result: Initial pH values of freshly prepared yogurt ranged between 4.48 and 4.64, decreasing to pH values of 4.3 and 4.15 at 21st day of refrigerated (4°C) storage. The titratable acidity of yogurt increased from initial value of 75°D for freshly prepared control product to 99°D as noted on 21st day of storage. Syneresis at the 21st of storage were 35.98%, 37.88%, 39.34%, 39.22% for yogurt samples control, experimental yogurt containing PPE of 10.0 mg, 20.0 mg and 30.0 mg respectively. The viscosity of yogurt utilizing 10.0 mg PPE peaked to value of 769.63 cP on 21st day of storage. Streptococcus thermophilus count peaked to 8.39 log CFU/g for experimental sample containing 10.0 mg of PPE as noted on 7th day of storage. Yogurt samples containing 20.0 mg and 30.0 mg of PPE received the superior overall acceptability scores over others. The extract improved yogurt’s physicochemical and sensory properties, enhancing its nutritional value and consumer acceptance.

Sena Bakhti

Ahmed Bekada

Mohammed Bouzouina

Djilali Benabdelmoumene

Pomegranate Peel Extract Fortified Yogurt: Effect on Physicochemical, Microbiological and Sensory Quality of Functional Dairy Product

石榴皮提取物强化酸奶：对功能性乳制品理化、微生物及感官品质的影响

Publication Information	Publisher: Agricultural Research Communication Centre，Publishing cycle: ，Journal Type: journal，Open Access Journals: No
Basic data	Year of publication: 2019，Proportion of original research papers: ，Self Citation Rate:， Gold OA Rate:

Asian Journal of Dairy and Food Research

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Implications of Nutrigenomics in the Feeding of Goats and its Impact in Functional Properties of Goat’s Milk: A Review

Optimization of Urea Supplementation to Goats in Cooked Rice Feeding Regimen Followed in Tamil Nadu

Effect of Finger Millet (Eleusine coracana) Flour and Maize Flour on Nutritional, Texture and Physico-chemical Qualities of Edible Dessert Cup

Small-holder Dairy Farming for Economic Emancipation, Forecasting of Small-scale Milk Production at the Nharira-lancashire Dairy Scheme

Study of the Impact of Copper on Soil Organisms and Tomato Quality

Effect of Finger Millet (Eleusine coracana) Flour and Maize Flour on Nutritional, Texture and Physico-chemical Qualities of Edible Dessert Cup

Small-holder Dairy Farming for Economic Emancipation, Forecasting of Small-scale Milk Production at the Nharira-lancashire Dairy Scheme

Study of the Impact of Copper on Soil Organisms and Tomato Quality

Exploring the Bioactives and Therapeutic Properties of Traditional Rice Landraces for Human Health and Food Security: A Review

Pomegranate Peel Extract Fortified Yogurt: Effect on Physicochemical, Microbiological and Sensory Quality of Functional Dairy Product

ISSN	0971-4456, 0976-0563
h-index	6