To detennine the effects of panial replacement of fat and flour in foods with Z·Trim corn and oat fibers, brownies and ground beef patties containing Z·Trim were evaluated for flavor and texture characteristics. A cake·like brownie formulation containing 26% fat (control) was pre· pared with 0, 25, 50, 75, and 100% fat replacement using ·four levels of Z·Trim corn fiber at 0.18, 0.36, 0.55, and...

Recent insights suggest that non-specific and/or promiscuous enzymes are common and active across life. Understanding the role of such enzymes is an important open question in biology. Here we develop a genome-wide method, PROPER, that uses a permissive PSI-BLAST approach to predict promiscuous activities of metabolic genes. Enzyme promiscuity is typically studied experimentally using multicopy...

When compared with normal milk, bovine colostrum contains a large amount of uridine 5'-monophosphate (UMP) and its derivatives. In the present study, we carried out 2 experiments to determine the effects of dietary UMP (2 g/d) on the immune status of newborn calves. In Exp. 1, newborn Holstein bull calves were fed milk replacer alone (control group) or milk replacer supplemented with UMP (UMP g...

Twelve Holstein bull calves were ruminally cannulated at 5 d of age and assigned to 0 or 1 mg of lasalocid/kg of BW daily, administered postruminally via milk replacer or into the ruminal cannula. Calves were fed milk replacer for 8 wk and calf starter for 12 wk. Lasalocid administration was terminated at weaning in calves fed lasalocid in milk replacer. Ruminal pH tended to be higher in calves...

Choices made by nutritionists and milk replacer manufacturers of nutrient levels and milk replacer ingredients, coupled with choices by calf feeders about feeding rate and calf body weight, largely determine calf growth rate, efficiency of feed conversion, and cost of gain. These choices also largely determine later feedlot performance and carcass composition. For example, early calf nutrition ...

Abstract Agricultural by-products are relevant sources of valuable bioactive compounds, such as fiber, which its regular ingestion is associated with health benefits. This study evaluated the chemical, microbiological, and sensory properties ice cream using sugarcane bagasse a partial fat replacer fiber-enrichment component. Three formulations containing 15% (T1); 20% (T2) 25% (T3) sieved dried...

introduction: recently, consumers have directed their interest towards low fat products as they associated them with a reduced risk of well-known health problems such as obesity and coronary heart diseases. fat is a multifunctional ingredient in ice cream system. thus, in attempts to provide desirable flavor and physical characteristics of full fat ice cream, manufactures looking for fat replac...