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Keywords = full-fat soybean

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20 pages, 1056 KiB  
Article
Dual Production of Full-Fat Soy and Expanded Soybean Cake from Non-GMO Soybeans: Agronomic and Nutritional Insights Under Semi-Organic Cultivation
by Krystian Ambroziak and Anna Wenda-Piesik
Appl. Sci. 2025, 15(15), 8154; https://doi.org/10.3390/app15158154 - 22 Jul 2025
Viewed by 237
Abstract
The diversification of plant protein sources is a strategic priority for European food systems, particularly under the EU Green Deal and Farm to Fork strategies. In this study, dual production of full-fat soy (FFS) and expanded soybean cake (ESC) was evaluated using non-GMO [...] Read more.
The diversification of plant protein sources is a strategic priority for European food systems, particularly under the EU Green Deal and Farm to Fork strategies. In this study, dual production of full-fat soy (FFS) and expanded soybean cake (ESC) was evaluated using non-GMO soybeans cultivated under semi-organic conditions in Central Poland. Two agronomic systems—post-emergence mechanical weeding with rotary harrow weed control (P1) and conventional herbicide-based control (P2)—were compared over a four-year period. The P1 system produced consistently higher yields (e.g., 35.6 dt/ha in 2024 vs. 33.4 dt/ha in P2) and larger seed size (TSW: up to 223 g). Barothermal and press-assisted processing yielded FFS with protein content of 32.4–34.5% and oil content of 20.8–22.4%, while ESC exhibited enhanced characteristics: higher protein (37.4–39.0%), lower oil (11.6–13.3%), and elevated dietary fiber (15.8–16.3%). ESC also showed reduced anti-nutritional factors (e.g., trypsin inhibitors and phytic acid) and remained microbiologically and oxidatively stable over six months. The semi-organic P1 system offers a scalable, low-input approach to local soy production, while the dual-product model supports circular, zero-waste protein systems aligned with EU sustainability targets. Full article
(This article belongs to the Special Issue Innovative Engineering Technologies for the Agri-Food Sector)
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16 pages, 2153 KiB  
Article
A Comparative Study of the Effect of Including Full-Fat Tenebrio molitor for Replacing Conventional Ingredients in Practical Diets for Dicentrarchus labrax Juveniles
by Sara Flores-Moreno, Francisco Javier Alarcón-López, Antonio J. Coronel-Domínguez, Eugenia Zuasti and Ismael Hachero-Cruzado
Animals 2025, 15(2), 131; https://doi.org/10.3390/ani15020131 - 8 Jan 2025
Cited by 1 | Viewed by 959
Abstract
Tenebrio molitor (TM) meal is a potential alternative ingredient to plant and fishmeal in aquafeeds due to its high protein content, digestibility, and low environmental impact. However, its low n-3 PUFA (EPA and DHA) content represents one of its main limitations. This study [...] Read more.
Tenebrio molitor (TM) meal is a potential alternative ingredient to plant and fishmeal in aquafeeds due to its high protein content, digestibility, and low environmental impact. However, its low n-3 PUFA (EPA and DHA) content represents one of its main limitations. This study evaluated the effects of replacing fishmeal and plant-derived ingredients (plant proteins and soybean oil) with full-fat TM meal on the growth performance and lipid composition of tissues in juvenile European seabass (Dicentrarchus labrax). Four experimental diets, including 5–10% TM for replacing fishmeal and soybean oil (FM5 and FM10) and 10–20% TM for substituting plant protein ingredients and soybean oil (PI10 and PI20), were tested over 49 days against a control diet (CT). Fish fed on PI20 exhibited the highest growth performance (final weight: 49.73 g and SGR: 1.78% day−1) compared to fish fed on FM (final weight: 47.0 g and SGR: 1.62% day−1) and CT (final weight: 48.45 g and SGR: 1.71% day−1). In general, the diets containing TM modulated the lipid profile in fish tissues by reducing the liver lipid content and muscle triglycerides and increasing the n-3/n-6 ratio compared to the CT diet. However, the most effective approach for modulating those parameters seems to be using the TM meal for replacing the plant ingredients instead of substituting fishmeal. Moreover, this feeding strategy, demonstrated to be useful for promoting the growth of fish owing to the use of the TM meal for replacing fishmeal, resulted in a slight reduction in the final weight of the fish. Full article
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18 pages, 874 KiB  
Article
Determination of Calcium and Phosphorus Digestibility of Individual Feed Ingredients as Affected by Limestone, in the Presence and Absence of Phytase in Broilers
by Kyle Marcus Venter, Roselina Angel, Jamie Fourie, Peter William Plumstead, Wenting Li, Henk Enting, Yueming Dersjant-Li and Christine Jansen van Rensburg
Animals 2024, 14(24), 3603; https://doi.org/10.3390/ani14243603 - 13 Dec 2024
Cited by 1 | Viewed by 1338
Abstract
To begin formulating broiler diets on a digestible calcium (Ca) basis, robust Ca digestibility values for ingredients and factors affecting this digestibility are needed. This study had three main objectives: (1) determine the standardized ileal digestibility (SID) of Ca and phosphorus (P) for [...] Read more.
To begin formulating broiler diets on a digestible calcium (Ca) basis, robust Ca digestibility values for ingredients and factors affecting this digestibility are needed. This study had three main objectives: (1) determine the standardized ileal digestibility (SID) of Ca and phosphorus (P) for seven plant-based feed ingredients in broilers, (2) assess the impact of phytate source on SID Ca from limestone (LS), and (3) evaluate the effect of phytase on SID Ca and P for the different ingredients. Two experiments were conducted to satisfy these objectives. In Experiment 1, a 4 × 2 × 2 factorial design was used, with four plant-based feed ingredients (corn, wheat, sorghum, and full-fat soybean meal (FFS)), two LS inclusions in the diet (absence of LS and the inclusion of LS required to achieve 0.65% Ca in the final diet), and two phytase doses (0 and 1000 FTU/kg diet). Experiment 2 utilized a 3 × 2 × 2 factorial design with three plant-based ingredients (soybean meal (SBM), rapeseed meal (RSM), and sunflower meal (SFM)), two LS inclusions in the diet (absence of LS and the inclusion of LS required to achieve 0.65% Ca in the final diet), and two phytase doses (0 and 1000 FTU/kg diet). The trial had eight replicate pens (6 broilers/replicate) per treatment. Data were analyzed using a factorial analysis in JMP Pro 16.0 with means separation performed when p < 0.05, using Tukey HSD. The SID Ca in the absence of phytase for wheat (72.9%) and FFS (69.9%) was higher (p < 0.05) than for sorghum (54.5%) and corn (46.3%). In Experiment 2, the SID Ca in the absence of phytase from SFM (61.0%) was higher (p < 0.01) than RSM (42.7%) and SBM (46.8%). The SID Ca from added LS was affected by the ingredient, with diets containing wheat and FFS resulting in the lowest (p < 0.05) SID Ca versus those containing corn and sorghum irrespective of phytase dose in Experiment 1, and the lowest (p < 0.05) for SBM and RSM vs. SFM in the absence of phytase in Experiment 2. Phytase supplementation increased (p < 0.01) SID Ca and SID P across all feed ingredients compared to non-supplemented diets. There was a two-way interaction (p < 0.01) of LS addition and ingredient on SID P in both experiments. The results of this study provide SID Ca and SID P values from the selected ingredients and show that phytate from different ingredients reacts differently with Ca from LS and should be considered when developing SID coefficients of Ca and P for use in commercial broiler feed formulation. The SID coefficients of Ca and P for the individual feed ingredients evaluated in this study will allow for the further development and transition towards dCa and dP in commercial feed formulation. Full article
(This article belongs to the Special Issue Feed Ingredients and Additives for Swine and Poultry)
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17 pages, 639 KiB  
Review
Full-Fat Soybean Meals as an Alternative Poultry Feed Ingredient—Feed Processing Methods and Utilization—Review and Perspective
by Ondulla T. Toomer, Edgar Orlando Oviedo-Rondón, Muhammad Ali, Michael Joseph, Thien Vu, Ben Fallen and Rouf Mian
Animals 2024, 14(16), 2366; https://doi.org/10.3390/ani14162366 - 15 Aug 2024
Cited by 6 | Viewed by 3864
Abstract
On a global scale, the poultry industry expands its wings in terms of meat and egg production to the masses. However, this industry itself requires a sustainable and permanent supply of different inputs, one of which is poultry feed and nutrition. Soybean is [...] Read more.
On a global scale, the poultry industry expands its wings in terms of meat and egg production to the masses. However, this industry itself requires a sustainable and permanent supply of different inputs, one of which is poultry feed and nutrition. Soybean is a versatile protein that is offered to poultry in different inclusion rates in commercial diets after being processed using various thermal and mechanical processing methods. Conventional commercial soybean meal is usually prepared by the extraction of oil from whole soybeans using solvents, producing a meal that has approximately 1% crude fat. Without oil extraction, full-fat soybean (FFSBM) is produced, and it is an excellent source of dietary energy and protein for poultry with a nutritional profile of 38–40% protein and 18–20% crude fat, on average. FFSBM has less crude protein (CP) than solvent-extracted soybean meal (SE SBM) but higher metabolizable energy due to higher fat content. Alternatively, extruded expeller processing produces defatted soybean meal containing approximately 6–7% crude fat. Studies have demonstrated that FFSBM can be used in poultry diets to improve poultry nutrition, performance, and quality of the poultry meat and eggs produced. This review aims to evaluate the nutrition and use of meals prepared from conventional and high-oleic soybeans using various feed processing methods. Full article
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14 pages, 604 KiB  
Article
Assessment of Novel Protein Ingredient Arthrospira platensis and Soybean Genotype Amino Acid and Oil Selection Improvements on Broiler Performance for a 28–42 d Feeding Period
by Savannah C. Wells-Crafton, Kenneth B. Nelson, Garrett J. Mullenix, Craig W. Maynard and Michael T. Kidd
Poultry 2024, 3(3), 210-223; https://doi.org/10.3390/poultry3030017 - 9 Jul 2024
Viewed by 1642
Abstract
Two experiments were conducted to assess the efficiency of including the novel protein ingredient Arthrospira platensis or improved soybean meal in a broiler diet. The first experiment aimed to determine the feeding value of soybean meal produced from varieties of soybeans bred for [...] Read more.
Two experiments were conducted to assess the efficiency of including the novel protein ingredient Arthrospira platensis or improved soybean meal in a broiler diet. The first experiment aimed to determine the feeding value of soybean meal produced from varieties of soybeans bred for increased amino acid content (SBAA) and improved oil content (SBO) compared to a conventional soybean variety in an ANOVA design fed to Cobb 500 female broilers for 28–42 d. The SBAA and SBO soybeans contained overall higher amino acid content and lower oligosaccharide content compared to the conventional soybean variety in addition to improved oil quality. The second experiment assessed the novel protein ingredient microalgae, Arthrospira platensis (algae), and was conducted to evaluate algae and corn distillers’ grain (DDGS) inclusion on broiler performance for a 28–42 d feeding period in Cobb CF05 male broilers with a 2 × 2 factorial treatment array. Prior to the experimental period, all birds were reared on common feeds. In Experiment 1, birds were fed a diet containing 20% inclusion of an experimental soybean source in the form of full-fat soybean meal. In Experiment 2, the four dietary treatments consisted of diets containing algae at inclusion levels of either 0 or 2% and DDGS at inclusion levels of 0% and 8%. Diets were fed to 288 female broilers (Experiment 1) and 384 male broilers (Experiment 2), placed in eight replicate pens of twelve birds, and live performance was assessed from d 28 to 42. At d 42, six birds from each pen were randomly selected and processed for evaluation of carcass traits and incidence of woody breast. For Experiment 1, all performance data were analyzed using a one-way ANOVA using JMP Pro 16 software with diet as the fixed effect and block as a random effect. Statistical significance was considered at p ≤ 0.05. No significant responses were observed for any recorded measurement for live performance, carcass traits, or woody breast. All data in Experiment 2 were analyzed as a full factorial with a mixed model using JMP software with algae, DDGS, and algae × DDGS as fixed effects and block as a random effect. The F-protected Fisher’s LSD test was used to separate means when p ≤ 0.05. No significant responses were observed for the algae, DDGS, and algae × DDGS influences on BWG, FI, and FCR or processing characteristics; the ingredient source did not affect bird performance. Experimental soybean lines developed at the University of Arkansas were able to be incorporated into broiler diets without decreasing performance. Algae has the potential to be a protein-contributing ingredient for broilers. Full article
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18 pages, 1149 KiB  
Article
Inclusion of Dried Black Soldier Fly Larvae in Free-Range Laying Hen Diets: Effects on Production Efficiency, Feed Safety, Blood Metabolites, and Hen Health
by Masoumeh Bejaei and Kimberly M. Cheng
Agriculture 2024, 14(1), 31; https://doi.org/10.3390/agriculture14010031 - 23 Dec 2023
Cited by 4 | Viewed by 3261
Abstract
Identifying alternative feedstuffs to replace conventional nutrient sources in poultry diets is crucial to supplying the growing demand for animal feed. A 17-week-long feeding experiment with three diets, including 0% (control), 10%, and 18% full-fat dried black soldier fly larvae (DBSFL), was conducted [...] Read more.
Identifying alternative feedstuffs to replace conventional nutrient sources in poultry diets is crucial to supplying the growing demand for animal feed. A 17-week-long feeding experiment with three diets, including 0% (control), 10%, and 18% full-fat dried black soldier fly larvae (DBSFL), was conducted to evaluate the production efficiency and feed safety of using the larvae for partial (50%) and full (100%) substitutions of soybean meal and 90% replacement of soybean oil in free-range laying hen diets. Thirty hens (18–36 weeks old) were housed in two mobile poultry trailers per treatment level. The weight gain of hens, their feed intake, egg production, egg weights, feed conversion ratios, bird welfare parameters, hematology and blood metabolites, fecal microbiology, and digestive tract weights were examined. Control hens had higher weight gains, laid more and bigger eggs while consuming less feed, and had lower feed conversion ratios than 18% DBSFL hens. However, the production performances of 10% DBSFL hens were not significantly different from the control in many of the parameters considered (e.g., hen-day egg production or HDEP). In conclusion, partial replacement of soybean meal and oil with DBSFL in layer diets maintains production efficiency, feed safety, and hen health and welfare status. Full article
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23 pages, 1641 KiB  
Article
Valorization of Soybean Residue (Okara) by Supercritical Carbon Dioxide Extraction: Compositional, Physicochemical, and Functional Properties of Oil and Defatted Powder
by Aunchalee Aussanasuwannakul, Sumitra Boonbumrung and Thidarat Pantoa
Foods 2023, 12(14), 2698; https://doi.org/10.3390/foods12142698 - 13 Jul 2023
Cited by 24 | Viewed by 5610
Abstract
In the context of food waste valorization, the purpose of this study is to demonstrate the complete valorization of soybean residue (okara) through supercritical carbon dioxide extraction (SCE). Okara oil (OKO) was separated from full-fat powder (FFP) using SCE with and without ethanol [...] Read more.
In the context of food waste valorization, the purpose of this study is to demonstrate the complete valorization of soybean residue (okara) through supercritical carbon dioxide extraction (SCE). Okara oil (OKO) was separated from full-fat powder (FFP) using SCE with and without ethanol (EtOH) as a cosolvent. The kinetics of extraction, chemical composition, and physicochemical, functional, and health-promoting properties of OKO and defatted powder (DFP) were determined. The process yielded 18.5% oil after 450 min. The soluble dietary fiber and protein of the DFP increased significantly; its water and oil absorption capacities increased despite the decrease in swelling capacity corresponding to particle size reduction. The OKO was rich in linoleic and oleic acids, with a ratio of ω6-to-ω3 fatty acids = 9.53, and EtOH increased its phenolic content (0.45 mg GAE/g), aglycone content (239.6 μg/g), and antioxidant capacity (0.195 mg TE/g). The DFP paste showed gel-like consistency and shear-thinning flow behavior, whereas the OKO showed characteristic transition of the product and affected lubrication at contact zones. Both fractions showed potential as food ingredients based on their nutritional and functional properties, as well as the capability of modifying the microstructure of a model food system. Full article
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14 pages, 805 KiB  
Article
Phytase Supplementation of Growing-Finishing Pig Diets with Extruded Soya Seeds and Rapeseed Meal Improves Bone Mineralization and Carcass and Meat Quality
by Anna Buzek, Anita Zaworska-Zakrzewska, Małgorzata Muzolf-Panek, Dagmara Łodyga, Dariusz Lisiak and Małgorzata Kasprowicz-Potocka
Life 2023, 13(6), 1275; https://doi.org/10.3390/life13061275 - 29 May 2023
Cited by 6 | Viewed by 2682
Abstract
The aim of this study was to determine how different doses of phytase in diets with extruded soybean seeds and rapeseed meal affected pigs’ growth performance, meat quality, bone mineralization, and fatty acid profiles. Sixty pigs were divided into three treatments by sex [...] Read more.
The aim of this study was to determine how different doses of phytase in diets with extruded soybean seeds and rapeseed meal affected pigs’ growth performance, meat quality, bone mineralization, and fatty acid profiles. Sixty pigs were divided into three treatments by sex and body mass. Pigs were divided into starter (25 days), grower (36 days), and finisher (33 days) periods and fed with mash diets. No phytase was used in the control group diet, whereas in Phy1 and Phy2, 100 g and 400 g of phytase per ton of mixture were used, respectively. The feed conversion ratio and meat color were significantly correlated with phytase. Phytase supplementation had no effect on the growth of pigs, but total phosphorus was significantly increased in the bones and meat of the pigs. The enzyme additive reduced the C22:4 n-6 acid content in the meat, whereas other results were not significantly affected. The data suggest that the addition of phytase at a dosage of 100 g/ton to diets with extruded full-fat soya seeds and rapeseed meal can be valuable, as it reduces the FCR and increases the P content in the meat and bones. Full article
(This article belongs to the Section Animal Science)
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13 pages, 302 KiB  
Article
Potential of Full-Fat Silkworm-Based Diets for Laying Quails: Performance and Egg Physical Quality
by Yazavinder Singh, Marco Cullere, Davide Bertelli, Severino Segato, Giovanni Franzo, Antonio Frangipane di Regalbono, Paolo Catellani, Cristian Taccioli, Silvia Cappellozza and Antonella Dalle Zotte
Animals 2023, 13(9), 1510; https://doi.org/10.3390/ani13091510 - 29 Apr 2023
Cited by 4 | Viewed by 2293
Abstract
The present research was conducted to determine the optimal inclusion level of full-fat silkworm chrysalis meal (SWM) into laying quails’ diets, focusing on performance traits and egg physical quality. A total of 240 31-day-old female Japanese quails were randomly assigned to four dietary [...] Read more.
The present research was conducted to determine the optimal inclusion level of full-fat silkworm chrysalis meal (SWM) into laying quails’ diets, focusing on performance traits and egg physical quality. A total of 240 31-day-old female Japanese quails were randomly assigned to four dietary groups (12 replicates/treatment; 5 quails/replicate); quails were initially fed a standard commercial diet for pullets until 63 days of age. When oviposition started, the experimental groups received the following diets: a conventional corn and soybean-based diet (control diet—C) and three other diets, including 4%, 8%, or 12% of full-fat SWM (SWM4, SWM8, SWM12, respectively). Experimental diets were provided until quails reached 119 days of age. Birds displayed satisfactory productive performance throughout the trial. SWM12 and SWM8 had higher (p < 0.001) egg production but also a higher feed conversion ratio compared to C. At the end of the trial, the eggs edible portion increased, and shell weight decreased with increasing the SWM dietary inclusion level (p < 0.001). At the same time, SWM12 displayed an increase in albumen pH (p < 0.05), even though in the normal range for quail egg. Overall, full-fat SWM (up to 12%) can be considered a promising feed ingredient for laying quails, although higher inclusion levels (>8%) require special attention because SWM also contains anti-nutritional factors. Full article
(This article belongs to the Section Poultry)
14 pages, 1538 KiB  
Review
Current Agronomic Practices, Harvest & Post-Harvest Processing of Soybeans (Glycine max)—A Review
by Ondulla T. Toomer, Edgar O. Oviedo, Muhammad Ali, Danny Patino, Michael Joseph, Mike Frinsko, Thien Vu, Pramir Maharjan, Ben Fallen and Rouf Mian
Agronomy 2023, 13(2), 427; https://doi.org/10.3390/agronomy13020427 - 31 Jan 2023
Cited by 24 | Viewed by 9556
Abstract
Globally, soybeans are grown to meet the needs for animal and human nutrition, oil extraction, and use in multiple industrial applications. Decades of soybean research, innovative farming methods, and the use of higher yielding resistant seed varieties have led to increased crop yields. [...] Read more.
Globally, soybeans are grown to meet the needs for animal and human nutrition, oil extraction, and use in multiple industrial applications. Decades of soybean research, innovative farming methods, and the use of higher yielding resistant seed varieties have led to increased crop yields. Globally, soybean producers have utilized enhanced processing methods to produce nutritious high-quality meal and extracted oil for use in animal feed and within the food industry. Soybeans contain highly digestible proteins and are processed using various mechanical and chemical techniques to produce high quality animal feed ingredients. Defatted soybean meal (DSM) is usually prepared by the solvent extraction process of soybeans, whereby almost all oil content is removed. When oil is not extracted, full-fat soybean meal (FFSBM) is created. This form provides an excellent source of dietary energy by retaining the lipid component and is very useful in animal feeds by reducing the need for adding exogeneous lipids. However, some anti-nutritional factors (ANF) are present in FFSBM if not properly heat treated before inclusion in the finished feed. These ANF adversely affect the internal organ function and overall growth performance of the animal. Among these ANF, protease inhibitors are most important, but can be readily destroyed with optimal thermal processing. However, if the process protocols are not followed precisely, excessive heat treatment may occur, resulting in both reduced protein quality and amino acid bioavailability in the meal. Conversely, insufficient heat treatment may result in the retention of some ANF in the meal. Thermally resistant ANF can be greatly reduced in the bean and meal when dietary enzyme supplementation is included in the finished feed. This approach is cost-effective and most commonly utilized commercially. After processing, the soybean meal quality is often measured using in vitro methods performed at commercial analytical laboratories to assess the nitrogen solubility index (NSI), protein dispersibility index (PDI), urease activity (UA), and protein solubility in potassium hydroxide. Once properly processed, FFSBM or DSM can be utilized optimally in the diets of poultry and aquaculture to enhance the economic viability, animal nutrition, production performance, and the quality and nutritional value of the meat and/or eggs produced. Full article
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17 pages, 2474 KiB  
Article
Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability
by Wan Wang, Jinzhe Li, Min Wang, Liya Gu, Zhijing Liu, Cong Xu, Jiage Ma, Lianzhou Jiang, Zhanmei Jiang and Juncai Hou
Foods 2022, 11(17), 2560; https://doi.org/10.3390/foods11172560 - 24 Aug 2022
Cited by 16 | Viewed by 3504
Abstract
The purpose of this research was to explore the impacts of different homogenization pressures, pasteurization conditions, and process sequence on the physical and chemical properties of soybean oil body (SOB)-substituted low-fat ice cream as well as the storage stability of SOB-substituted ice cream [...] Read more.
The purpose of this research was to explore the impacts of different homogenization pressures, pasteurization conditions, and process sequence on the physical and chemical properties of soybean oil body (SOB)-substituted low-fat ice cream as well as the storage stability of SOB-substituted ice cream under these process parameters. With the increase of homogenization pressure (10–30 MPa), the increase of pasteurization temperature (65 °C for 30 min–85 °C for 15 min), and the addition of SOB before homogenization, the overrun and apparent viscosity of ice cream increased significantly, and the particle size, hardness, and melting rate decreased significantly. Thus, frozen dairy products of desired quality and condition could be obtained by optimizing process parameters. In addition, the SOB ice cream showed better storage stability, which was reflected in lower melting rate and hardness and more stable microstructure compared with the full-milk-fat ice cream. This study opened up new ideas for the application of SOB and the development of nutritious and healthy ice cream. Meanwhile, this research supplied a conceptual basis for the processing and quality optimization of SOB ice cream. Full article
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12 pages, 2375 KiB  
Article
Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures
by Wan Wang, Chuanbing Hu, Hong Sun, Jiale Zhao, Cong Xu, Yue Ma, Jiage Ma, Lianzhou Jiang and Juncai Hou
Foods 2022, 11(15), 2201; https://doi.org/10.3390/foods11152201 - 24 Jul 2022
Cited by 33 | Viewed by 6596
Abstract
With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that the stability and sensory properties of mayonnaise substituted [...] Read more.
With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that the stability and sensory properties of mayonnaise substituted with SOB were affected due to there being less lecithin and SOB containing more water. Therefore, this study investigated the effects of different ratios of xanthan gum, pectin and modified starch as stabilizers on the apparent viscosity, stability, texture and microstructure of SOB-substituted mayonnaise. It was found that the apparent viscosity and stability of SOB-substituted mayonnaise increased significantly when xanthan gum, pectin and modified starch were added in a ratio of 2:1:1. Meanwhile, the emulsified oil droplets of SOB-substituted mayonnaise were similar in size and uniformly dispersed in the emulsion system with different thickener formulations. In addition, the storage stability of SOB-substituted mayonnaise was explored. Compared with full egg yolk mayonnaise, SOB-substituted mayonnaise had better oxidative stability and bacteriostatic, which is important for the storage of mayonnaise. This study provided a theoretical basis for the food industry application of SOB. Meanwhile, this study provided new ideas for the development and storage of low-fat mayonnaise. Full article
(This article belongs to the Special Issue Advanced Analytical Strategies in Food Safety and Quality Monitoring)
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11 pages, 264 KiB  
Article
Influence of Conditioning and Expansion Characteristics on the Apparent Metabolizable Energy and Standardized Ileal Amino Acid Digestibility of Full-Fat Soybeans for Broilers
by M. Reza Abdollahi, Markus Wiltafsky-Martin, Faegheh Zaefarian and Velmurugu Ravindran
Animals 2022, 12(8), 1021; https://doi.org/10.3390/ani12081021 - 14 Apr 2022
Cited by 8 | Viewed by 2387
Abstract
This study investigated the influence of short-term and long-term conditioning and expansion on the nitrogen-corrected apparent metabolizable energy (AMEn) and standardized ileal digestibility (SID) of amino acids (AA) in full-fat soybeans (FFSB) for broilers. A batch of raw soybeans was used to manufacture [...] Read more.
This study investigated the influence of short-term and long-term conditioning and expansion on the nitrogen-corrected apparent metabolizable energy (AMEn) and standardized ileal digestibility (SID) of amino acids (AA) in full-fat soybeans (FFSB) for broilers. A batch of raw soybeans was used to manufacture 10 FFSB products (T0 to T9) by applying various combinations of conditioning and expansion. The AMEn and SID AA of FFSB were determined by difference and direct methods, respectively. All heat treatments increased (p < 0.001) the AMEn compared to raw FFSB. The sample subjected to long-term conditioning at 100 °C for 6 min and expansion at 18 kWh/t (T5) supported 3.88 MJ/kg higher AMEn than the raw FFSB. Raw FFSB had the poorest (p < 0.05) AA digestibility. Among the heat-treated samples, the highest (p < 0.05) SID AA was recorded for T5. The results demonstrated that the long-term conditioning of FFSB at 100 °C for 6 min prior to expansion with 18 kWh/t specific energy input enhanced metabolizable energy and SID AA. Further increases in conditioning time from 6 to 9 min or expansion of specific energy input from 18 to 28 kWh/t did not yield additional benefits to energy utilization and AA digestibility of FFSB. Full article
(This article belongs to the Section Poultry)
18 pages, 2940 KiB  
Article
Effects of Corn and Broken Rice Extrusion on the Feed Intake, Nutrient Digestibility, and Gut Microbiota of Weaned Piglets
by Yong Zhuo, Yingyan Huang, Jiaqi He, Lun Hua, Shengyu Xu, Jian Li, Lianqiang Che, Yan Lin, Bin Feng and De Wu
Animals 2022, 12(7), 818; https://doi.org/10.3390/ani12070818 - 23 Mar 2022
Cited by 10 | Viewed by 3161
Abstract
In this study, we investigated the effects of corn and rice extrusion diets on feed intake, nutrient digestibility, and gut microbiota in weaned piglets. Animals were divided into four dietary groups and fed a controlled diet containing (1) 62.17% corn (CORN), 15% soybean, [...] Read more.
In this study, we investigated the effects of corn and rice extrusion diets on feed intake, nutrient digestibility, and gut microbiota in weaned piglets. Animals were divided into four dietary groups and fed a controlled diet containing (1) 62.17% corn (CORN), 15% soybean, 10% extruded full-fat soybean, and 6% fishmeal (2) half the corn replaced by extruded corn (ECORN), (3) broken rice (RICE), and (4) extruded broken rice (ERICE) for 28 days. Rice supplementation increased dry matter total tract digestibility and gross energy. Extruded cereals generated a lower average daily feed intake (ADFI) at 15–28 and 1–28 days, decreased average daily growth (ADG) at 15–28 and 1–28 days, and a lowered body weight (BW) on day 28, regardless of cereal type. Dietary extruded cereals increased the appetite-regulating hormones glucagon-like peptide-1 (GLP-1) and peptide YY (PYY). Piglets fed extruded cereals displayed low short-chain fatty acid (SCFA) levels in plasma and low Lactobaillaceae and Bifidobateriaceae levels in feces, whereas a higher abundance of the potential pathogens Sarcina, Clostridium_sensu_strictio_1 and Terrisporobacter was observed. Piglets fed extruded cereals displayed significantly lower gas and SCFA levels during in vitro fermentation. Combined, 50% corn substituted with extruded corn or broken rice decreased piglet growth performance, possibly by altering their microbiota. Full article
(This article belongs to the Section Animal Nutrition)
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Article
Chemical Composition and Fatty Acid Profile of the Pectoralis major Muscle in Broiler Chickens Fed Diets with Full-Fat Black Soldier Fly (Hermetia illucens) Larvae Meal
by Tomasz Daszkiewicz, Daria Murawska, Dorota Kubiak and Jolanta Han
Animals 2022, 12(4), 464; https://doi.org/10.3390/ani12040464 - 14 Feb 2022
Cited by 24 | Viewed by 4358
Abstract
The aim of this study was to determine the effect of full-fat Hermetia illucens (HI) larvae meal used as a substitute for 50%, 75% and 100% of soybean meal (SBM) in diets fed to male Ross 308 broiler chickens on the [...] Read more.
The aim of this study was to determine the effect of full-fat Hermetia illucens (HI) larvae meal used as a substitute for 50%, 75% and 100% of soybean meal (SBM) in diets fed to male Ross 308 broiler chickens on the proximate chemical composition and fatty acid profile of the Pectoralis major (PM) muscle. The muscles of chickens fed HI larvae meal were characterized by a higher (p < 0.05) total concentration of pigments and lower (p < 0.05) ash content. At the lowest dietary inclusion rate (50%) of HI larvae meal, the PM muscle had a lower (p < 0.05) content of fat and collagen, compared with the remaining treatments. An analysis of the fatty acid profile of the PM muscle revealed that the total concentrations of saturated fatty acids increased (p < 0.05) and the total concentrations of polyunsaturated fatty acids decreased (p < 0.05) with increasing inclusion levels of HI larvae meal. The changes in the fatty acid profile of muscles in birds receiving HI larvae meal led to a decrease in the nutritional value of fat. The present findings indicate that the ≥50% inclusion rate of full-fat HI larvae meal as a protein source alternative to SBM in broiler chicken diets is too high due to its negative effect on the fatty acid profile of meat. Full article
(This article belongs to the Section Animal Nutrition)
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