The effects of piglet birth weight and liquid milk replacer supplementation of piglets during lactation on growth performance to slaughter weight was evaluated in a study carried out with 32 sows (PIC C-22) and their piglets (n = 384; progeny of PIC Line 337 sires). A randomized block design with a 2 x 2 factorial arrangement of treatments was used. Treatments were birth weight (Heavy vs Light)...

Red palm olein, which is rich in β carotene, has the potential as an animal fat replacer for formulation of healthy processed meat products. However, it mainly composed saturated fatty acid, should be reduced by combining with unsaturated acid-rich vegetable oil. Canola oil was mixed red olein order to get benefits from both. The emulsion gel made up and canola at 30/70 (w/w) optimized using a...

The objective of the study was to evaluate the effects of 3 targeted growth rates on adaptive (i.e., antigen-specific) immune responses of preruminant, milk replacer-fed calves. Calves (9.1 +/- 2.4 d of age) were assigned randomly to one of 3 dietary treatments to achieve 3 targeted daily rates of gain [no growth (maintenance) = 0.0 kg/d, low growth = 0.55 kg/d, or high growth = 1.2 kg/d] over ...

Different levels of animal fat replacement by a high omega-3 content carrageenan gelled emulsion in dry fermented sausages were studied in order to improve their fatty acid composition. Percentages of fat replacement were 26.3% (SUB1), 32.8% (SUB2) and 39.5% (SUB3). α-linolenic acid (ALA) content increased up to 1.81, 2.19 and 2.39g/100g (SUB1, SUB2, and SUB3 products) as compared to the Contro...

Short-chain ceramides, such as N-acetoyl-d-erythro-sphingosine (C2), have a remarkable ability to structure edible oils, such as canola oil, into self-standing organogels without any added saturated or trans fats. These short-chain ceramides are ubiquitously found in foods ranging from eggs to soybeans. As the ceramide fatty acid chain length increases, there is an increase in the melting tempe...

Soybean bran (SB) partially replaced fat (30%?50%) in a gluten-free cookie formulation. Dough properties, physical (cookie dimension and weight loss), textural (hardness fracturability), colour sensory parameters, as well nutritional profiles were evaluated to characterize full-fat (FFC) fat-reduced cookies (FRC). Based on the obtained results, it was concluded that reduction formulation at 30%...

in this research, stevia and inulin was used as sugar and fat replacer in dietetic ice cream formulation, respectively. ice cream formulation with stevia (0-100%) and inulin (0-85%) was optimizedusing response surface methodology.dependent variables included specific gravity (sg), viscosity, overrun, first drop and melting. the results showed that sg had converse relation with replacing stevia ...