Effect of Different Level of Natural Antioxidant Aloe vera in Instant Functional Chicken Noodles

Pavan, Marcelo Agenor; Sathu, T.; Sunil, B.; Vasudevan, V. N.; Irshad, A.; Sasi, Silpa

doi:10.20546/ijcmas.2019.810.215

Cited by 3 publications

(2 citation statements)

References 11 publications

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“…(Li et al, 2016) Aloe Vera a natural antioxidant improves water hydration properties in the noodles and was seen that it"s having better nutritive value, and was most acceptable when used up-to 0.3% in powder form in the formulation of chicken noodles and it also does not affect the sensory qualities as well. But at and above 0.6% in chicken noodles gives bitter taste (Pavan et al, 2019). The TBHQ has a major part in reduction of oxidation thus resulted in increased shelf life in deep fried and steamed instant noodles having fat percentage greater than 15% (Ahmad et al, 2016) Phytochemicals, pytocides, allicin, diallyl disulfide from garlic, greenery alcohol from oak and terpenes from pine plays a great role in the food industry.…”

Section: %mentioning

confidence: 99%

Role of Food Additives on Functional and Nutritional Properties of Noodles: A Review

Nisa¹

2021

Int.J.Curr.Microbiol.App.Sci

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Section: %mentioning

confidence: 99%

Role of Food Additives on Functional and Nutritional Properties of Noodles: A Review

Nisa¹

2021

Int.J.Curr.Microbiol.App.Sci

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“…Some synthetic antioxidants (butylated hydroxyanisole, butylated hydroxytoluene, ethoxyquin) have been used in poultry nutrition to improve product quality ( 1 , 2 ) but these products have been reported to have potential toxicological effects ( 3 , 4 ). This has increased the interest in natural antioxidants as an alternative to synthetic antioxidants ( 5 ).…”

Section: Introductionmentioning

confidence: 99%

Can tree leaves be used as an alternative source of synthetic antioxidants? Use of jujube leaf extract in laying hens

Kılınç

2023

Front. Vet. Sci.

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This study was carried out to determine the antioxidant activity of jujube (Zizyphus jujuba Mill.) leaf extract (JLE) and to evaluate the effects of its use as an extract in laying hen diet (Nick Brown; 32 weeks old) on performance, egg quality and lipid peroxidation. A total of 4 groups (24 replicates/group), one control (JLE-0) and three experimental groups (JLE-1, JLE-2, JLE-3), were formed and the hens were individually distributed in cages. The groups were fed with 0, 45, 90 and 135 mg/kg extract, respectively. The total phenolic content of the extract was 118.60 g gallic acid aquivalent/kg (GAE/kg) and the IC50 value was determined as 332.01 as a result of the DPPH (2, 2-diphenyl-1-picrylhydrazyl) free radical scavenging activity assay. Performance parameters except for feed conversion ratio (FCR) were not affected by the extract in the diet. Compared to the control group, FCR decreased (p < 0.05) and feed conversion improved in all experimental groups. The linear effect was significant for egg production (EP) (p < 0.05). Furthermore, egg quality parameters except for the albumen index (AI), Haugh unit (HU), shell weight (SW), and shell thickness (ST) were not affected by the extract in the diet. The highest AI and HU were in the JLE-2 group (p < 0.05). Besides, SW was found to increase in all experimental groups (p < 0.001). The highest ST was in JLE-1 (p < 0.001). The addition of the extract was found to slow down lipid oxidation by decreasing Thiobarbituric Acid Reactive substances (TBARs) levels on days 0 and 28 (p < 0.05). In conclusion, JLE can be used as a natural extract in laying hen diets.

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Smart Pig Farming—A Journey Ahead of Vietnam

Sharifuzzaman,

Mun,

Ampode

et al. 2024

Agriculture

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Vietnam heavily relies on pork as its primary source of animal protein. Traditional farming methods, characterized by small-scale operations, dominate the industry. However, challenges such as rising feed costs, disease outbreaks, and market volatility are prompting many farmers to abandon their businesses. Recognizing the pivotal role of the swine sector in both economic development and nutrition, authorities must intervene to prevent its collapse. In developed nations, smart pig farming, utilizing technologies like sensors and cameras for data collection and real-time decision-making, has significantly improved health and productivity. These technologies can detect subtle indicators of animal well-being, enabling prompt intervention. This review aims to analyze the drivers of Vietnam’s swine farming, identify existing production system flaws, and explore innovative precision farming methods worldwide. Embracing precision farming promises to enhance Vietnam’s competitiveness in export markets and bolster consumer confidence. However, reliance solely on expensive foreign technologies may benefit large-scale farms, leaving smaller ones behind. Therefore, fostering local innovation and validating cost-effective solutions will be crucial for the sustainable growth of small- and medium-scale pig farming in Vietnam.

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Effect of Different Level of Natural Antioxidant Aloe vera in Instant Functional Chicken Noodles

Cited by 3 publications

References 11 publications

Role of Food Additives on Functional and Nutritional Properties of Noodles: A Review

Role of Food Additives on Functional and Nutritional Properties of Noodles: A Review

Can tree leaves be used as an alternative source of synthetic antioxidants? Use of jujube leaf extract in laying hens

Smart Pig Farming—A Journey Ahead of Vietnam

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