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At least 919 records · Page 51Linked to original sources
PubMed2003

Influence of steam-peeled potato-processing waste inclusion level in beef finishing diets: effects on digestion, feedlot performance, and meat quality.

Inclusion of potato-processing waste (PW) from the frozen potato products industry in high-grain beef cattle finishing diets was evaluated in two studies. In a randomized complete block design, 125 crossbred yearling heifers (365 +/- 0.3 kg initial BW; five pens per treatment; five heifers per pen) were used to evaluate PW level on feedlot performance and meat quality. Heifers were fed for 85 (two blocks) or 104 d (three blocks). In a digestion study, four ruminally, duodenally, and ileally cannulated Holstein steers (474.7 +/- 26.6 kg initial BW) were used in a 4 x 4 Latin square design to evaluate effects of PW level on ruminal fermentation, site of digestion, and microbial protein synthesis. The control diet for both studies contained 80% corn, 10% alfalfa hay, 5% concentrated separator by-product (CSB), and 5% supplement (DM basis). Potato waste replaced corn and separator by-product (DM basis) in the diet at 0, 10, 20, 30, and 40% in the feedlot study, and at 0, 13, 27, and 40% in the digestion study. In the feedlot study, DMI decreased (linear; P = 0.007) with increasing inclusion of PW. Increasing PW decreased ADG and feed efficiency from 0 to 30% and then increased at 40% (quadratic; P < 0.01). Calculated dietary NEg concentrations did not differ among treatments (P = 0.18). Hot carcass weight decreased as PW increased from 0 to 30% and then increased at 40% PW (cubic; P < 0.01). Fat thickness and longissimus muscle area decreased with increasing PW (linear; P < 0.05). Level of PW did not affect marbling or liver scores (P > 0.30). No difference (P > 0.20) was observed for Warner-Bratzler shear force at 0, 10, 20, and 30% PW levels; however, 40% PW resulted in lower (P = 0.05) shear force values. Taste panel scores for juiciness and flavor intensity did not differ with increasing PW (P > 0.30). Steaks from cattle fed 0% were scored less tender than 10 and 40% PW (cubic; P < 0.05). In the digestion study, DMI decreased (quadratic; P < 0.01) with increasing PW. Ruminal pH and total VFA concentration increased (linear; P < 0.05) and true N disappearance from the stomach complex and apparent total-tract N disappearance decreased with increasing level of PW (linear; P < 0.01). Starch intake and ruminal disappearance decreased with increasing level of PW (quadratic; P < 0.05). Inclusion of PW decreased feedlot performance, with little effect on carcass characteristics or meat quality. Optimal inclusion of PW in finishing diets may depend on the cost of transportation and other dietary ingredients.

Animal Feed↗
PubMed1977

Effect of ultra-high-temperature steam injection processing on sulfur-containing amino acids in milk.

Raw skim milk was processed by a modified No-Bac Unitherm IV System (Cherry-Burrell Corp.) at 143 C for 8 s, vacuum cooled to 71 C, collected, and cooled to 4 C. Raw and ultra-high-temperature processed skim milks were oxidized with performic acid, hydrolyzed with hydrochloric acid, and analyzed for cysteine and cystine (as cysteic acid) and methionine (as methionine sulfone) on a Beckman Automatic Amino Acid Analyzer. A loss of approximately 34% of these amino acids was observed in ultra-high-temperature processed skim milk. Sulfhydryl and disulfide groups determined with Ellman's reagent [5,5'-dithiobis(2-nitrobenzoic acid)] indicated no free sulfhydryls in raw skim milk and .07 mmole per liter in ultra-high-temperature processed skim milk. Loss in total sulfhydryl and disulfide groups was approximately 16% in ultra-high-temperature processed milk. Volatile sulfur compounds were detected by odor in the vapor collected from the vacuum chamber, but they could not be identified. Amino acid analysis of milk deposit collected from the injection section revealed .09 microgram of cysteine and cystine (as cysteic acid) per gram of deposit and no detectable methionine.

Amino Acids, Sulfur↗
PubMed2005

Inactivation of pathogens inoculated into prepared seafood products for manufacturing kimbab, steamed rice rolled in dried seaweed, by gamma irradiation.

Three prepared seafood products for manufacturing a laver (dried seaweed) roll, a traditional and rapidly growing ready-to-eat meal in Korea, were selected and the effects of irradiation treatment for eliminating pathogens of public health significance were investigated. The pathogens tested were Salmonella Typhimurium, Escherichia coli, Staphylococcus aureus, and Listeria ivanovii. The radiation sensitivity (D10-values or the dose required to inactivate 90% of a population) of these organisms ranged from 0.23 to 0.62 kGy in imitation crab leg, 0.31 to 0.44 kGy in surimi gel, and 0.27 to 0.44 kGy in dried seaweed. The growth of all four test organisms inoculated (10(8) CFU/g) into these foods was inhibited by irradiation during 24 h of postirradiation storage regardless of the temperature (10, 20, and 30 degrees C). L. ivanovii was not detected after a 3-kGy treatment, but the other pathogens were not detected following irradiation at 2 kGy. These studies indicated that low-dose irradiation (2 kGy or less) of prepared seafood materials can keep them microbiologically safe before manufacturing a ready-to-eat prepared meal, a laver roll.

Animals↗
PubMedDate not supplied

Advance directives. Head of steam builds for implementing PSDA (Patient Self-Determination Act).

As the December 1 deadline for implementing the Patient Self-Determination Act (PSDA) nears, a variety of organizations are gearing up to offer programs and suggested policies to meet the act's requirements. The following articles summarize some uncertainties or problems areas related to interpretation of the act, some resources to draw on, and some concerns over areas not covered by the act.

Advance Directives↗