This study investigated the effect of ethanolic sesame cake extract on oxidative stabilization of olein based butter. Fractionation of cream was performed by the dry fractionation technique at 10 °C, ethanolic sesame cake extract (SCE) was incorporated into olein butter at three different concentrations; 50, 100, 150 ppm (T1, T2, T3) and compared with a control. The total phenolic content of SCE was 1.72 (mg gallic acid equivalent g−1 dry weight). The HPLC characterization of ethanolic sesame cake revealed the presence of antioxidant substances viz. sesamol, sesamin and sesamolin in higher extents. The DPPH free radical scavenging activity of SCE was 83 % as compared to 64 and 75 % in BHA and BHT. Fractionation of milk fat at 10 °C significantly (p < 0.05) influenced the fatty acid profile of olein and stearin fractions from the parent milk fat. Concentration of oleic acid and linoleic acid in olein fraction was 29.62 and 33.46 % greater than the parent milk fat. The loss of C18:1 in 90 days stored control and T3 was 24.37 and 3.58 %, respectively, 58 % C18:2 was broken down into oxidation products over 8.55 % loss in T3. The peroxide value of control, T1, T2, BHT and T3 in the Schaal oven test was 8.59, 8.12, 5.34, 4.52 and 2.49 (mequiv O2/kg). The peroxide value and anisidine value of 3 months stored control and T3 were 1.21, 0.42 (mequiv O2/kg) and 27.25, 13.25, respectively. The concentration of conjugated dienes in T3 was substantially less than the control. The induction period of T3 was considerably higher than BHT with no difference in sensory characteristics (p > 0.05). Ethanolic SCE can be used for the long‐term preservation of olein butter, with acceptable sensory characteristics.

A study was conducted to investigate the effects of 3 different rearing systems [free range ( FR: ), semi-intensive ( SI: ), and confinement ( CF: )] on blood biochemical profile and immune response in 4 varieties of Aseel chicken [Lakha ( LK: ), Mushki ( MS: ), Peshawari ( PW: ) and Sindhi ( SN: )] for 10 wk duration (7 to 16 wk). At the age of 6 wk, in total, 180 cockerels were assigned to 12 treatment groups, 3 (rearing system) × 4 (Aseel chicken variety) factorial arrangement in 7 randomized complete blocks, replicated 3 times with 5 birds in each replicate (45 birds of each variety; 60 birds in each rearing system; 36 total replicates). Blood samples were collected through brachial vein at the end of wk 16. After laboratory analysis, the recorded data for blood biochemical profile and immune response were analyzed by using 2-way ANOVA under factorial arrangement. The results showed higher (P < 0.05) plasma glucose and total protein in birds under CF. Titer against Newcastle disease virus ( NDV: ) and infectious bronchitis virus ( IBV: ) was found to be greater (P < 0.05) in SI and FR, respectively. Peshawari birds indicated higher (P < 0.05) concentration of glucose, total protein, albumin, uric acid, creatinine, and titers to NDV and IBV. Birds of LK and SN varieties also indicated maximum antibody titer against NDV and IBV, respectively. Cholesterol level was found to be greater (P < 0.05) in birds of LK and SN. Interaction of SN with FR revealed maximum (P < 0.05) cholesterol whereas interaction of PW with SI indicated maximum antibody titer against NDV. The results highlight that CF rearing system expediently affects glucose and total protein levels in birds; SI and FR confer maximum antibody titers to NDV and IBV. Birds of PW variety indicated higher glucose, total protein, albumin, uric acid, and creatinine, the lowest cholesterol under FR and the enhanced antibody titer against NDV and IBV.

The effects of dietary supplement of arginine on protective humoral and cell-mediated immune responses of broiler chicks vaccinated and challenged against hydropericardium syndrome virus (HPSV) were investigated and compared with those of 2 reference drugs (cyclophosphamide and cyclosporine). Percentage ratios of lymphoid organs (bursa, spleen, and thymus) to BW, postvaccination and challenge serum antibody responses to HPSV, cutaneous basophil hypersensitivity reaction, peripheral lymphoproliferation, postchallenge detection of HPSV in the tissues of infected birds, and ability of chicks to resist virulent HPSV challenge were the parameters utilized to determine the effects of arginine on protective immune responses of chicks. A total of 600 chicks were used in this study. Arginine-supplemented chicks showed significant (P < 0.05) stimulation of lymphoproliferation and cutaneous basophil hypersensitivity reactions compared with untreated control chicks. Similarly, significantly higher body and lymphoid organ weights were (P < 0.05) recorded in arginine-supplemented chicks compared with untreated control chicks. The highest survival rate was recorded in arginine-supplemented HPS-vaccinated chicks compared with immune-suppressed (cyclophosphamide- and cyclosporine-treated and HPS-vaccinated chicks) and untreated unvaccinated control chicks after virulent HPSV challenges. Postchallenge tissue samples from arginine-supplemented and HPS-vaccinated chicks yielded negligible HPSV detections by virus isolation in cell culture or PCR method, or both, compared with untreated control chicks. Thus, it was concluded that dietary supplementation of arginine had beneficial effects on humoral and cell-mediated immune responses of broiler chicks against HPSV.

Oxidative stability of butter oil was enhanced by blending with mango kernel oil at 25 and 55C. Butter oil was blended with crude mango kernel oil at 2.5, 5, 7.5 and 10% concentrations (T 1 , T 2 , T 3 and T 4 , respectively). High-performance liquid chromatography characterization of mango kernel oil revealed the concentration of mangiferin 1,257 mg/100 g, quercetin 52 mg/100 g, catechin 436 mg/100 g and chlorogenic acid 837 mg/100 g. Mango kernel oil altered the oxidation of butter oil, inhibited the oxidation of C18:1 and C18:2, oxidation products, during the storage period. After 24 h of heating at 150C, polymer content of control, T 1 , T 2 , T 3 and T 4 were 29. 76, 26.78, 18.62, 13.92 and 9.72%, respectively. Induction period of mango kernel oil, control, T 1 , T 2 , T 3 and T 4 was 62.5, 9.2, 13.5, 16.3 and 21.9 h. Oxidative stability of butter oil can be enhanced by blending with mango kernel oil in ambient and high-temperature storage. PRACTICAL APPLICATIONSAuto-oxidation of oils and fats leads to the generation of potentially toxic oxidation products. Scientific studies have established that commonly used synthetic antioxidants are carcinogenic. Mango kernel oil possesses wide range of phenolic compounds, and it possesses the highest induction period of all the edible oils and fats. Mango kernel oil can be used as an alternate of synthetic antioxidants for oxidative stabilization of butter oil.

Effect of supplementing cheddar cheese with chia oil on omega fatty acids, phenolic compounds, and lipolysis of cheddar cheese was investigated. Milk fat was partially replaced with chia oil, i.e., 2.5, 5, 7.5, and 10% (T1, T2, T3, and T4). Cheese prepared from 100% milk fat served as control, ripened at 6 °C for 90 days. Concentration of α‐linolenic acid in control and T3 was 0.51 and 12.55%. HPLC characterization revealed the concentrations of chlorogenic acid, caffeic acid, quercetin, phenolic glycoside‐k, and phenolic glycoside‐Q in T3 were 0.15, 0.26, 0.62, 1.55, and 1.97 mg/mL. Concentration of cholesterol in 90 days ripened control and T3 was 119 and 92 mg/100 g with lower concentration of organic acids and no difference in sensory characteristics of cheddar cheese up to T3 level. These results suggest that concentration of omega fatty acids and phenolic compounds can be enhanced in cheddar cheese by supplementing with chia oil. Practical applications Health benefits associated with the intake of omega fatty acids and natural antioxidants are scientifically established, demand for functional foods is increasing throughout the world. Cheddar cheese can be supplemented with chia oil to enhance the concentration of beneficial omega fatty acids and phenolic compounds.

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Introduction Genetic improvement in rural poultry can be accomplished by selection or crossbreeding while selection procedures are long-term but definite. Crossbreeding of indigenous germplasm with exotic breeds gives an advantage for artificial selection for performance of exotic breeds and natural selection for resistance and acclimatization of indigenous breeds for the local environment [1]. Crossbreeding results in the development of birds that have better growth, morphometric, and carcass characteristics and reproductive traits, hence reducing the total cost of production [2,3]. Birds under free-range housing systems have access to enriched environments that promote behavioral activities, i.e. scratching and foraging, and improve the overall welfare of the birds. Environmental enrichment can stimulate and encourage explorative behaviors and create a series of behavioral opportunities [4]. The benefits of such enrichments are numerous and give an opportunity to birds for more even distribution, which reduces aggression, stress, and fear response [5]. Such types of housing systems coupled with higher welfare standards can produced a better quality of poultry meat that is more suitable for consumer preferences in Europe, America, and Asia [4,6]. Meat quality attributes of organic and free-range housed chickens are considered more valued as far as quality is concerned. There are numerous factors that affect the quality of meat, such as genotype, nutrition, housing system, slaughter age, and motor activity [7-9]. Indigenous chicken breeds are generally nominated for free-range housing systems because of their hardy nature and better acclimatization in extreme weather conditions. Moreover, some studies reported that under intensive housing systems birds are unable to exploit their maximum genetic potential and their growth is limited because of deficient nutrition [10,11].