OBJECTIVE The main objective of this study was to determine the effect of different diets for early-weaned (EW) calves on rumen development, and how this affects fat deposition in the longissimus dorsi of adult Korean Hanwoo beef cattle. METHODS Three EW groups were established (each n = 12) in which two- week-old Hanwoo calves were fed for ten weeks with milk replacer+concentrate (T1), milk ...

In healthier reformulated meat products throughout animal fat reduction or its replacement with emulsified oil, hydrocolloids have been extensively studied and used as stabilizers. Among them, vegetable bacterial nanocellulose are available to be employed in products. Each one has similar but particular characteristics, high water-binding oil-binding capacities, crystallinity, rheological prope...

Eight male Holstein calves 7 to 10 d of age were fed a milk replacer containing a skim milk powder subjected to low-temperature drying either with or without addition of an oxalate-NaOH buffer known to prevent curd formation. The calves were used in a completely randomized design to study the effect of milk clotting on digestibility and blood parameters. Plasma glucose and plasma insulin were s...

Porang (Amorphophallus muelleri) is a tuber plant that contains lot of glucomannan fiber. Glucomannan soluble fiber can form gel mimics the characteristics fat so it has potential to be used as replacer in high-fat products such cookies. The purpose this study was determine effect using on sensory acceptability and steps carried out were concentration porang flour (5 7.5%). Fat with firmness cl...

To study pancreas enzyme content regulation when the diet was modified in suckling goats, a comparison was made between kids fed a milk replacer and ones fed maternal milk. A total of 25 preruminant Granadina breed goats were bottle-fed a milk replacer ad libitum from postnatal days 3 to 28 (until the age of 3 days kids had been fed colostrum). Body weight, pancreas weight, total protein concen...

yog-ice cream (frozen yogurt), is a kind of frozen dessert which has similar features to ice cream in physical and appearance characteristics. recently, there has been a growing interest in using frozen yogurt due to existence of lactic acid bacteria & fermentation processing. besides, yog-ice cream contains lower levels of sugar, fat & emulsifiers than ice cream. this research was conducted to...

Twenty-four newborn Holstein heifer calves were fed 1 of 4 milk replacers (MR): control (20% CP, 21% fat; MR fed at 441 g/d); high protein/low fat (HPLF; 28% CP, 20% fat; MR fed at 951 g/d); high protein/high fat (HPHF; 27% CP, 28% fat; MR fed at 951 g/d); and HPHF MR fed at a higher rate (HPHF+; 27% CP, 28% fat; MR fed at 1,431 g/d). Dry calf starter (20% CP, 1.43% fat) composed of ground corn...

current interests towards lowering fat content in food products and producing healthier and safer foods, have convinced ice cream manufacturers to substitute milk fat in ice cream with either carbohydrate or protein based fat replacers. in the present work, reduced-fat ice cream (5% fat) was produced using milk protein concentrate (65%) and inulin as fat replacers (0, 2 and 4%) as well as two t...