Study on the Efficiency of Grape Seed Meals Used as Antioxidants in Layer Diets Enriched with Polyunsaturated Fatty Acids Compared with Vitamin E

Olteanu, Margareta; Criste, Rodica Diana; Panaite, Tatiana Dumitra; Bunduc,; Panaite, CV; Ropotă, Mariana; Mitoi, Monica

doi:10.1590/1806-9061-2016-0230

Cited by 5 publications

(4 citation statements)

References 11 publications

(12 reference statements)

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“…A study in [14] used meals from grape seeds in the manufacture of flour [14]. The authors described the advantages of using such flour in the manufacture of flour products.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Research into the structural-mechanical properties of shortbread dough with oilseed meals

Кравченко

Mihailik

Yakymchuk

et al. 2019

EEJET

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Наводяться результати досліджень використання шротів олійних культур у технології борошняних кондитерських виробів, а саме пісочного тіста. Досліджено структурно-механічні характеристики пісочного тіста із додаванням шротів насіння кунжуту, горіху і льону. Виявлено, що показники еластичності, пластичності і розтяжності зменшуються у порівнянні із контрольним зразком від 4 % до 40 % при додаванні шротів кунжуту, горіху та льону з вмістом від 10 % до 30 %. Додавання шротів сприяє зменшенню кількості клейковини борошна, що є позитивним чинником для формування пісочного тіста. При додаванні композиції вказаних шротів у співвідношенні 1,5:2:1,5 у пісочне тісто збільшується вміст білка, клітковини, макро-та мікроелементів. Проведено сенсорну оцінку якості пісочних тістових напівфабрикатів із шротами олійних культур. Розраховано розтяжність контрольного і дослідних зразків тістових пісочних напівфабрикатів із заміною 10 %, 20 % і 30 % композиції замість борошна. Розраховано структурно-механічні характеристики пісочного тіста-деформацію, відносну пластичність, еластичність, пружність. Побудовано графік динаміки деформації пісочного тіста з використанням модельних композицій шротів кунжуту, горіху та льону. У розроблених тістових напівфабрикатах зменшуються показники пластичності, еластичності, пружності та деформації. Визначено, що кількість клейковини у пісочному тісті зменшується і розроблені вироби мають більшу крихкість. Визначено, що найкращі сенсорні показники має зразок із 20 % вмістом шротів у борошні. Експериментально підтверджено доцільність використання шротів олійних культур, а також розроблено технологію борошняних кондитерських виробів із пісочного тіста. В ньому збільшився вміст білка в 2,4 рази, Селенув 41,2 рази, клітковини-в 4,7 рази, Кальцію-в 18,4 рази, Магнію-в 8,5 рази, вітаміну Е-в 9,1 рази. Встановлено, що розроблені функціональні вироби мають покращену харчову і біологічну цінність та крихкість Ключові слова: пісочне тісто, шроти, олійні культури, структурно-механічні характеристики, деформація тіста

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“…A study in [14] used meals from grape seeds in the manufacture of flour [14]. The authors described the advantages of using such flour in the manufacture of flour products.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Research into the structural-mechanical properties of shortbread dough with oilseed meals

Кравченко

Mihailik

Yakymchuk

et al. 2019

EEJET

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“…As a result of further treating, a soy protein concentrate that contains 65–70% of protein was received, as a soy protein isolate that contains 90–92% of protein, which is used predominantly in the food industry. Sunflower meal contains from 24 to 40% of protein, vitamins A and B, as well as macro- and microelements such as calcium, iron, zinc and potassium (Olteanu et al , 2018). Meal from the seeds of milk thistle belongs to the group of plants hepatoprotectors.…”

Section: Introductionmentioning

confidence: 99%

Research of resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle

Mihailik

Vitriak

Danyliuk

et al. 2021

NFS

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Purpose The purpose of this paper is to study the resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle. Design/methodology/approach Recent studies in the emerging food technologies of short pastry with use of meals were considered. Their focus on the improvement of the functional peculiarities of short pastry and benefits for people were the defining characteristics of the studies. Findings Model food compositions have been developed from soybean meal, sunflower meal and milk thistle for adding them to semi-finished short pastry products. The technology of short pastry confectionery made from short pastry with oilseed meal has been scientifically substantiated and developed. The chemical composition of shortbread cookies with the use of oilseed meal was calculated. The developed technology increased protein content by 2.5 times, cellulose content – by six times, significantly increased mineralization in the developed confectionery products. The content of calcium increased by 172.9 mg, selenium – by 13.06 mcg, iodine – by 2.76 mcg and vitamin E by 2.4 mg. Practical implications The developed technology of short pastry with a model composition of the meal can be used in practice. The use of a meal composition is a promising direction to improve the brittleness of short pastry products. The developed pastry products made from short pastry with added meal can be introduced into catering establishments as functional products with improved biological value. Social implications Developed pastry products can be used as functional products with improved biological value, which is important for people’s health and has positive effects on the human body. Originality/value The use of meals of soy, sunflower and milk thistle in short pastry increases its nutritional and biological value, which improves the impact on the human body. The developed pastry products can be introduced as functional products with improved biological value, which is important for the improvement of people’s health in different countries of the world.

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“…Since the feeding value of the egg can be influenced by nutrition, Ω-3 PUFA content from the hen's egg yolk can be increased in the same manner. Flaxseeds (Linum usitatissimum) and camelina (Camelina sativa) are among the oleaginous crops successfully used in layer diets to enrich the eggs in Ω-3 PUFA (Cherian, 2017;Olteanu et al, 2016, Criste et al, 2009, Zotte et al, 2015, but the dietary level is limited by their antinutritional factors (Woyengo et al, 2017, Pekel et al, 2015.…”

Section: Introductionmentioning

confidence: 99%

Apparent Faecal Digestibility of Essential Amino Acids from Ω3 Pufa Diets for Laying Hens

Varzaru

Panaite

Cornescu

et al. 2019

Braz. J. Poult. Sci.

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The apparent faecal digestibility of the essential amino acids from Ω3 PUFA layer diets and feeding solutions to avoid possible adverse effects of such diets were investigated in two experiments conducted on Lohmann Brown laying hens. Experiment 1 used 72 layers assigned to three groups (C1, E1-1, E2), while experiment 2 used 96 layers assigned to four groups (C2, E1-2, E3, E4). All experimental diets have been enriched in Ω 3 PUFA by supplementing a conventional diet (C1, C2) with 5% flaxseed meal and 2% camelina meal. Diets E2 and E4 had an increased level of Cu (150 mg/kg), diets E3 and E4 were supplemented with 0.0125% enzyme mix, while diets E1-1 and E1-2 were only supplemented with 5% flaxseed meal and 2% camelina meal. The digestibility coefficients of the studied essential amino acids (threonine, valine, phenylalanine, isoleucine, leucine, lysine, cystine, methionine) were lower (p≤0.05) in groups E1-1 and E2 from experiment 1, than in the control group (C1). In experiment 2, the supplemental enzyme mix (E3) increased (p≤0.05) the digestibility coefficients of phenylalanine, lysine, cystine and methionine, compared to the diet with camelina and flaxseed meals (E1-2). The simultaneous inclusion of copper and enzyme mix in the E4 diet increased (p≤0.05) lysine digestibility compared to group E1-2 and sulphur amino acids digestibility, compared to the other groups (C2, E1-2 and E3). In both experiments, only the feed conversion ratio was different (p≤0.05) in favour of the control groups (C1 and C2), compared to the other groups.

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Study on the Efficiency of Grape Seed Meals Used as Antioxidants in Layer Diets Enriched with Polyunsaturated Fatty Acids Compared with Vitamin E

Cited by 5 publications

References 11 publications

Research into the structural-mechanical properties of shortbread dough with oilseed meals

Research into the structural-mechanical properties of shortbread dough with oilseed meals

Research of resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle

Apparent Faecal Digestibility of Essential Amino Acids from Ω3 Pufa Diets for Laying Hens

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