Heat-treated rapeseed expeller press cake with extremely low glucosinolate content reduce transfer of iodine to cow milk

Trøan, Gisken; Pihlava, Juha‐Matti; Brandt‐Kjelsen, Anicke; Salbu, Brit; Prestløkken, Egil

doi:10.1016/j.anifeedsci.2018.02.011

Cited by 7 publications

(3 citation statements)

References 24 publications

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“…The results are in agreement with Veselý et al. (2009) and Trøan et al. (2018) , who reported that dietary inclusion with extruded RSC at 11.8% DM and heat-treated RSC at 8.4% DM, respectively, did not affect the plasma thyroid hormones in dairy cows.…”

Section: Discussionsupporting

confidence: 92%

Effects of dietary inclusion with rapeseed cake containing high glucosinolates on nitrogen metabolism and urine nitrous oxide emissions in steers

et al. 2022

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Two consecutive trials were conducted to investigate the effects of glucosinolates (GLS) in rapeseed cake (RSC) on nitrogen (N) metabolism and urine nitrous oxide (N 2 O) emissions in steers. In trial 1, 8 steers and 4 levels of RSC, i.e. 0, 2.7%, 5.4% and 8.0% dry matter (DM) (0, 6.0, 12.1, 18.1 μmol GLS/g DM) were allocated in a replicated 4 × 4 Latin square. In trial 2, the static incubation technique was used for measuring the N 2 O emissions of the urine samples collected from trial 1. The results of trial 1 indicated that dietary inclusion of RSC decreased the digested N and increased the fecal N excretion ( P < 0.01), whereas it did not affect the urinary N excretion, total N excretion and N retention ( P > 0.10). Dietary inclusion of RSC decreased the urinary excretion of urea while it increased allantoin, total purine derivatives, the predicted rumen microbial N flow and thiocyanate (SCN) ( P < 0.05). Dietary inclusion of RSC did not affect the plasma triiodothyronine and thyroxine while it down-regulated the plasma relative concentrations of 4-aminohippuric acid, 3α,7α-dihydroxycoprostanic acid, phosphatidylserine (14:0/16:0), 6β-hydroxyprogesterone, pyrrhoxanthinol, tatridin B, mandelonitrile rutinoside, taraxacoside ( P < 0.05), and up-regulated hypoglycin B, neuromedin N (1-4), dhurrin, 5-deoxykievitone ( P < 0.01). The results of trial 2 indicated that dietary RSC increased the steer urine N 2 O–N fluxes, the ratio of N 2 O–N to N application and the estimated steer urine N 2 O–N emissions ( P < 0.01). A close correlation was found between the estimated steer urine N 2 O–N emissions and the output of urinary SCN ( P < 0.001). In conclusion, dietary RSC increased the fecal N excretion, whereas it did not affect the urinary N excretion and the N retention rate in steers. Dietary RSC increased rather than decreased the urine N 2 O–N emissions even though it decreased the urinary excretion of urea. The SCN excreted in urine could be the major factor in increasing the urine N 2 O–N emissions. Whether other metabolites excreted into urine from RSC have an impact on the urine N 2 O–N emissions in steers needs to be investigated in the future.

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Section: Discussionsupporting

confidence: 92%

Effects of dietary inclusion with rapeseed cake containing high glucosinolates on nitrogen metabolism and urine nitrous oxide emissions in steers

et al. 2022

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“…Based on scientific literature on the production of milk and its content of iodine, which showed no significant differences in iodine content based on milk fat content, we used the average value of iodine in all milk types, irrespective of fat content [ 39 , 40 , 41 ]. Furthermore, the development of new cattle fodder including soy-based ingredients has influenced the content of iodine in Norwegian milk recent years [ 42 , 43 ], and thus only analytical values for the two most recent years were included in our iodine food composition database. Not surprisingly, whey cheese had a much higher content of iodine than white cheese.…”

Section: Discussionmentioning

confidence: 99%

New Iodine Food Composition Database and Updated Calculations of Iodine Intake among Norwegians

et al. 2018

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Iodine food composition data of Norwegian foods have been sparse and knowledge about different dietary iodine sources limited. We compiled a comprehensive iodine food composition database and estimated dietary iodine intake among adults in the latest Norwegian national dietary survey (Norkost 3). The iodine content of food and beverages were compiled using international guidelines and standards. Iodine content of 3259 food items were compiled, including analytical values, values from other food composition databases, estimated values, and values that were based on recipes. Estimated iodine intake in the Norkost 3 population ranged from 15 to 1462 µg/day. Men had significantly higher intake of iodine than women (p < 0.001). The proportion of men and women with estimated iodine intake below average requirement was 19% and 33%, respectively. In young women, 46% had estimated iodine intakes below average requirement and a high probability of inadequate iodine intake. Several dietary sources contributed to iodine intake and differences in the consumption pattern may put subgroups at risk of insufficient iodine intake. In the coming years, the determination of iodine in foods and national dietary surveys should be regularly performed to monitor the iodine intake in the Norwegian population.

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“…Найбільш вивченими і часто використовуваними джерелами органічного йоду є продукти моря, багаті йодом, такі як риба, гребінці, краби і морські водорості: ламінарія, спіруліна, фукус і цистозіра чорноморська, а також йодоказеїн, застосування якого як добавки в харчові продукти виключає передозування йоду в організмі людини (Pilipenko & Pilipenko, 2007;Ershow et al, 2018;Trøan et al, 2018).…”

Section: результати та їх обговоренняunclassified

The prophylactic granola development with increased iodine content

Kalugina¹,

Dzyuba²,

Yakymenko³

2019

SMLNUVMBF

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The article is dedicated to development of dry breakfasts meals technology with a high nutritional value in order to prevent iodine deficit and its unfavorable affects in Ukrainian nation. The research purpose is a scientific justification and development a new recipe composition and technology of a new prophylactic dish – granola with increased iodine content. The implementation became possible due to successful combination, in terms of nutrient content optimization in the new dish recipe from natural raw material with high nutritional value, as candied feijoa, honey, oat flakes, sesame seeds, flax, pumpkin, sunflower and chia. The article substantiates the feasibility of producing and introducing innovative dry-breakfast production technologies, including granola, using iodine-containing plant components, namely candied feijoa, since this will solve an important problem of the iodine deficiency and other important essential nutrients in diets, as well as increase of efficiency their digestibility, which will improve the population health. Feijoa fruits contain almost a daily dose of iodine (70–100 μg/100 g) and a complex of biologically active substances. The potassium iodide is a very unstable compound, it destroys as a result of temperature rise, which leads to significant iodine los. Owing to this, in order to maximize the useful properties of Feijoa fruits in the production of candied fruits, we used a savvy technology of infrared drying at relatively low temperatures (T = 55–60 °C) in AVERNO drier. To form a clearer and more complete picture of the candied feijoa influence on the change of the new dish properties, there were developed recipient granola formulations, containing this fruit component in the amount of 22% to the mass of the finished dish, as well as without it. The study’s results have shown that the candied feijoa adding improves the organoleptic characteristics of the granola. It was established that,due to the addition of candiedfaijoa,the granola’s titrated acidity increases by more than 2.6 times. Thehumidity of granola samples with candied feijoa is increased by 6.8% and is within the recommended limits for a dry fruit breakfast. It has been proved that the candied feijoa granola addition in the formulation allows the product to be substantially enriched with iodine. Thus, iodine content in candied feijoagranola is 26 μg/100 g. Based on the comparative analysis of the organoleptic, physicochemical and microbiological parameters, the optimum ratio of the recipe components was substantiated and the technology of prophylactic granola with high iodine content was developed.

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Heat-treated rapeseed expeller press cake with extremely low glucosinolate content reduce transfer of iodine to cow milk

Cited by 7 publications

References 24 publications

Effects of dietary inclusion with rapeseed cake containing high glucosinolates on nitrogen metabolism and urine nitrous oxide emissions in steers

Effects of dietary inclusion with rapeseed cake containing high glucosinolates on nitrogen metabolism and urine nitrous oxide emissions in steers

New Iodine Food Composition Database and Updated Calculations of Iodine Intake among Norwegians

The prophylactic granola development with increased iodine content

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