Dried sugar beet pulp as a high energy feed for beef cattle

Digestibility trials with 8 lots of pelleted dried sugar beet pulp, carried out with wethers, demonstrated that dried sugar beet pulp is a highly digestible energy source for ruminants. From the digestion coefficients obtained, and a value number of 95, the starch equivalent of the dry matter of dried sugar beet pulp was calculated to be 73.3, while the net energy expressed in EF_r was 619 EF_r per kg dry matter. This is about 90% of the net energy content of barley containing 4% crude fibre in the dry matter.Beef production trials were carried out with 702 young bulls fed on complete dry rations based on dried sugar beet pulp. Two categories of animals were used: 322 baby-beef bulls (intensive system) slaughtered at 13 months of age at an average live-weight of 480 kg; and 380 young bulls coming from pasture (semi-intensive system) at about 250 kg live-weight, and fattened indoors up to at least 550 kg live-weight. With each category, three different rations have been studied. These contained respectively, 50, 60 or 70% pelleted dried sugar beet pulp; the remainder of the rations consisted of respectively 50, 40 or 30% concentrates. The diets were fed ad libitum; straw and water were always available. The three complete dry rations proved to be equally successful for intensive beef production. The carcass quality was good for all animals. The average daily gain obtained with the baby-beef bulls for the three rations respectively was 1 207 g, 1 274 g and 1 172 g; for the second category of bulls the mean growth rates were generally slightly higher: 1 281 g, 1 309 g and 1 357 g.The feed efficiency was higher with the younger animals: the baby-beef bulls (live-weight interval: 150–480 kg) consumed about 2.5 kg protein supplement and 3.5 kg dried sugar beet pulp per kg live-weight gain; while the intake per kg live-weight gain with the bulls of the second category (live-weight interval: 250–560 kg) amounted approximately to 2.75 kg protein supplement and 4 kg dried sugar beet pulp. Within each category of bulls, the feed cost per kg live-weight gain decreased with increasing amounts of dried sugar beet pulp in the rations.     

A taurine and caffeine-containing drink stimulates cognitive performance and well-being

Summary. Caffeine- and taurine-containing drinks have been on the European market for about a decade, and research on the individual constituents of these drinks indicates an improvement in cognitive performance resulting from consumption of such drinks. In this double-blind, placebo-controlled study using 10 graduate students, we obtained the P300 components of event-related potential (ERP) waveforms following an auditory oddball paradigm, measured motor reaction time, and applied the d2 test for the assessment of attention. Status of mood was assessed by the “Basler-Befindlichkeitsbogen” questionnaire, a standard test for evaluation of feelings of well-being. Measurements were made at night, prior to and starting one hour after consumption of energy drink ingredients or placebo. At the end of the experiment (midnight), P300 latency and motor reaction time were significantly longer compared with baseline measurements in the placebo group, but were unchanged in the energy drink group. In the test system for evaluating feelings of well-being, total scores, vitality scores and social extrovertedness scores were significantly decreased in the placebo group but not in the energy drink group. The findings clearly indicate that the mixture of three key ingredients of Red Bull^R Energy Drink used in the study (caffeine, taurine, glucuronolactone) have positive effects upon human mental performance and mood. These effects may be mediated by the action of caffeine on purinergic (adenosinergic) receptors and taurine modulation of receptors. As half of the study cohort were non-caffeine users, the described effects cannot be explained in terms of the restoration of plasma caffeine levels to normal following caffeine withdrawal. Received January 5, 2000/Accepted June 5, 2000     

The availability to the rat of energy from various diet ingredients

The digestible and metabolizable energy values of 8 ingredients commonly used in laboratory animal diets were determined using the growing male rat, by the total collection method. Each ingredient was incorporated into a basal diet of maize, wheat, soyabean meal and fishmeal. The metabolizable energy values, on a dry matter basis, corrected to the nitrogen retention of the basal diet for rats per 100 g bodyweight were as follows: maize 15.23 MJ/kg, extracted soyabean meal 14.11 MJ/kg, barley 12.31 MJ/kg, wheat 14.09 MJ/kg, oatfeed 1.36 MJ/kg, white fishmeal 11.61 MJ/kg, dried skimmed milk 14.32 MJ/kg, casein 17.91 MJ/kg. Additional analytical data for the 8 ingredients are also given.     

Life cycle environmental impacts of carbonated soft drinks

Purpose

The UK carbonated drinks sector was worth £8 billion in 2010 and is growing at an annual rate of 4.9 %. In an attempt to provide a better understanding of the environmental impacts of this sector, this paper presents, for the first time, the full life cycle impacts of carbonated soft drinks manufactured and consumed in the UK. Two functional units are considered: 1 l of packaged drink and total annual production of carbonated drinks in the UK. The latter has been used to estimate the impacts at the sectoral level. The system boundary is from ‘cradle to grave’. Different packaging used for carbonated drinks is considered: glass bottles (0.75 l), aluminium cans (0.33 l) and polyethylene terephthalate (PET) bottles (0.5 and 2 l).

Materials and methods

The study has been carried out following the ISO 14040/44 life cycle assessment (LCA) methodology. Data have been sourced from a drink manufacturer as well as the CCaLC, Ecoinvent and Gabi databases. The LCA software tools CCaLC v2.0 and GaBi 4.3 have been used for LCA modelling. The environmental impacts have been estimated according to the CML 2001 method.

Results and discussion

Packaging is the main hotspot for most environmental impacts, contributing between 59 and 77 %. The ingredients account between 7 and 14 % mainly due to sugar; the manufacturing stage contributes 5–10 %, largely due to the energy for filling and packaging. Refrigeration of the drink at retailer increases global warming potential by up to 33 %. Transport contributes up to 7 % to the total impacts.

Conclusions

The drink packaged in 2 l PET bottles is the most sustainable option for most impacts, including the carbon footprint, while the drink in glass bottles is the worst option. However, reusing glass bottles three times would make the carbon footprint of the drink in glass bottles comparable to that in aluminium cans and 0.5 l PET bottles. If recycling of PET bottles is increased to 60 %, the glass bottle would need to be reused 20 times to make their carbon footprints comparable. The estimates at the sectoral level indicate that the carbonated drinks in the UK are responsible for over 1.5 million tonnes of CO₂ eq. emissions per year. This represented 13 % of the GHG emissions from the whole food and drink sector or 0.26 % of the UK total emissions in 2010.     

Feed Intake of Young Double-Muscled Bulls Fed on Grass and Supplemented with Sugar-Beet Pulp

Daily dry matter intake in young growing double-muscled bulls, fed indoors on grass, was estimated based on forty-four intake data from 28 animals, ageing at least five months and weighing up to 400kg live weight. Intake was measured during five consecutive days using one of eighteen cuts of grass. Fresh meadow grass (mainly Lolium perenne ) was fed ad libitum and twokg dried sugar-beet pulp was offered per animal and per day. Animal live weight averaged 278 ± 82kg and mean total daily dry matter intake amounted to 5.05 ± 1.59kg or 73.6 ± 13.7g perkg metabolic weight, while pulp dry matter intake amounted to 1.49 ± 0.50kg per day. Regression analysis showed that animal as well as feed characteristics could explain up to approximately 90% of the variation in daily dry matter intake. The supplementation resulted in an extra daily dry matter intake of 0.68g perg pulp dry matter. Intake of double-muscled animals was considerably lower than previously reported for non-double-muscled cattle. An extra supplementation of young grazing double-muscled animals could be advised from these findings, while extra protein should also be considered.     

Volatile constituents of alphonso mango (mangifera indica)

Concentrates of fresh, ripe Indian Alphonso mango fruit were analysed by HRGC and HRGC/MS. In total, 152 aroma substances were identified, of which 70 are reported for the first time as mango fruit constituent. Quantitative HRGC revealed a considerable quantity of aroma compounds (ca 57 mg/kg fresh fruit pulp) of which 90% consisted of mono- and sesqui-terpene hydrocarbons. Major constituents included (Z)-(44 mg/kg) and (E)-ocimene (3 mg/kg) and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (2 mg/kg)     

Effect of bovicin HC5 on growth and spore germination of Bacillus cereus and Bacillus thuringiensis isolated from spoiled mango pulp

AIMS: To use bovicin HC5 to inhibit predominant bacteria isolated from spoiled mango pulp. METHODS AND RESULTS: Bovicin HC5 and nisin were added to brain heart infusion (BHI) medium (40-160 AU ml(-1)) or mango pulp (100 AU ml(-1)) and the growth of Bacillus cereus and Bacillus thuringiensis was monitored. Cultures treated with bovicin HC5 or nisin showed longer lag phases and grew slower in BHI medium. Bovicin HC5 and nisin were bactericidal and showed higher activity in mango pulp at acidic pH values. To determine the effect on spore germination and D values, mango pulp containing bovicin HC5 was inoculated with 10(6) and 10(9) spores per ml(-1), respectively, from each strain tested. Bovicin HC5 reduced the outgrowth of spores from B. cereus and B. thuringiensis, but thermal sensitivity was not affected. CONCLUSIONS: Bovicin HC5 was bactericidal against B. cereus and B. thuringiensis isolated from spoiled mango pulp. SIGNIFICANCE AND IMPACT OF THE STUDY: Bacillus cereus and B. thuringiensis had not been previously isolated from spoiled mango pulp and bovicin HC5 has the potential to inhibit such bacteria in fruit pulps.     

Effect of taurine and potential interactions with caffeine on cardiovascular function

The major impetus behind the rise in energy drink popularity among adults is their ability to heighten mental alertness, improve physical performance and supply energy. However, accompanying the exponential growth in energy drink usage have been recent case reports and analyses from the National Poison Data System, raising questions regarding the safety of energy drinks. Most of the safety concerns have centered on the effect of energy drinks on cardiovascular and central nervous system function. Although the effects of caffeine excess have been widely studied, little information is available on potential interactions between the other active ingredients of energy drinks and caffeine. One of the active ingredients often mentioned as a candidate for interactions with caffeine is the beta-amino acid, taurine. Although taurine is considered a conditionally essential nutrient for humans and is thought to play a key role in several human diseases, clinical studies evaluating the effects of taurine are limited. However, based on this review regarding possible interactions between caffeine and taurine, we conclude that taurine should neutralize several untoward effects of caffeine excess. In agreement with this conclusion, the European Union’s Scientific Committee on Food published a report in March 2003 summarizing its investigation into potential interactions of the ingredients in energy drinks. At the cardiovascular level, they concluded that “if there are any interactions between caffeine and taurine, taurine might reduce the cardiovascular effects of caffeine.” Although these interactions remain to be further examined in humans, the physiological functions of taurine appear to be inconsistent with the adverse cardiovascular symptoms associated with excessive consumption of caffeine–taurine containing beverages.     

Feeding Value of Dried Sugar Beet Pulp from Egyptian Production

Abstract

Dried sugar beet pulp was fed to sheep in mixture with molasses (BPM), molasses plus urea (BPMU) or with hay (BPH) in comparison to whole diet of hay (H) in four metabolic trials.

There were no significant differences among the four rations although BPMU reflected the highest digestibility of nutrients. The BPH had the highest feeding value (total digestible nutrients “TDN” and metabolizable energy) and caused the highest retention of nitrogen.

Blood profile revealed that there were no significant effect of the rations on packed cell volume, haemoglobin, activity of glutamic pyruvic transaminase, Mg and Na. Whereas glucose, total N, Ca, P and K significantly affected.

The BPMU and BPH were found to be the best mixtures of the four tested rations in respect to the digestibility, feeding value and blood picture. Thus, dried sugar beet pulp could be offerred to animals in a mixture with molasses and urea or with hay according to the availability and price of the other ingredients than beet pulp, i.e. molasses and urea or hay.     

Effect of Replacing Sugar with Non-Caloric Sweeteners in Beverages on the Reward Value after Repeated Exposure

Background

The reward value of food is partly dependent on learned associations. It is not yet known whether replacing sugar with non-caloric sweeteners in food is affecting long-term acceptance.

Objective

To determine the effect of replacing sugar with non-caloric sweeteners in a nutrient-empty drink (soft drink) versus nutrient-rich drink (yoghurt drink) on reward value after repeated exposure.

Design

We used a randomized crossover design whereby forty subjects (15 men, 25 women) with a mean±SD age of 21±2 y and BMI of 21.5±1.7 kg/m² consumed a fixed portion of a non-caloric sweetened (NS) and sugar sweetened (SS) versions of either a soft drink or a yoghurt drink (counterbalanced) for breakfast which were distinguishable by means of colored labels. Each version of a drink was offered 10 times in semi-random order. Before and after conditioning the reward value of the drinks was assessed using behavioral tasks on wanting, liking, and expected satiety. In a subgroup (n=18) fMRI was performed to assess brain reward responses to the drinks.

Results

Outcomes of both the behavioral tasks and fMRI showed that conditioning did not affect the reward value of the NS and SS versions of the drinks significantly. Overall, subjects preferred the yoghurt drinks to the soft drinks and the ss drinks to the NS drinks. In addition, they expected the yoghurt drinks to be more satiating, they reduced hunger more, and delayed the first eating episode more. Conditioning did not influence these effects.

Conclusion

Our study showed that repeated consumption of a non-caloric sweetened beverage, instead of a sugar sweetened version, appears not to result in changes in the reward value. It cannot be ruled out that learned associations between sensory attributes and food satiating capacity which developed preceding the conditioning period, during lifetime, affected the reward value of the drinks.     

The role of fruit drinks in daily diet of some Osijek inhabitants, Croatia

The aim of the study was to assess the role of fruit drinks in daily diet of Osijek inhabitants. A special questionnaire was administered to 199 patients visiting a family physician's office during December 2003. The concentration of vitamin C (L-ascorbic acid) was determined in 42 commercially available fruit drinks. Only 11% (22/199) of study subjects did not take fruit drinks. The mean concentration of vitamin C in all samples was 150.10 +/- 166.83 mg/L. The questionnaire revealed that 89% (177/199) of study subjects using fruit drinks were taking a mean of 0.4 L of fruit drink per day, yielding a mean of 60.04 mg of vitamin C, i.e. 100% of the recommended daily allowance of 60 mg. Study results indicated fruit drinks to be a significant source of vitamin C in daily diet, however, great variation in vitamin C intake according to socioeconomic status of study subjects and type of fruit drink should be noted.     

The peel and pulp of mango fruit: A proteomic samba

Combinatorial peptide ligand libraries (CPLLs) have been adopted for investigating the proteomes of mango peel and pulp as well their peptidome content (the latter as captured with a C₁₈ resin). The aim of this study was not only to perform the deepest investigation so far of the mango proteome, but also to assess the potential presence of allergens and of peptides endowed with biological activities. The proteins of peel and pulp have been captured under both native and denaturing extraction techniques. A total of 334 unique protein species have been identified in the peel vs. 2855 in the pulp, via capture with CPLLs at different pH values (2.2 and 7.2).     

Mode of consumption plays a role in alleviating hunger and thirst

While studying the effect of structure on satiety, effects of mode of consumption, additional water to drink, and thirst have been neglected. The objective was to assess effects of structure, mode of consumption of food, and additional drinking of water on fullness and thirst. In study 1, 20 subjects (BMI 22.5 ± 0.5 kg/m(2); age 21.4 ± 3 years) underwent consumption conditions; SEW: solids to eat + 750 ml water to drink; LEW: liquefied soup to eat including 500 ml water + 250 ml water separately to drink; LDW: the same as LEW but served as drinks; SE, LE, and LD: the same as previous but without water to drink. In study 2, a subset of subjects underwent consumption conditions: solid carbohydrate, solid protein, solid fat: the same as SEW, but for each macronutrient separately; liquefied carbohydrate, liquefied protein, liquefied fat: the same as LEW, but for each macronutrient separately. Appetite, insulin concentration, glucose concentration, and ghrelin concentration were measured. Eating, independent of structure, suppressed desire to eat more than drinking (P < 0.01). Drinking water separately vs. water consumption in the food suppressed thirst more (P < 0.001). Regarding protein, satiety was higher in the solid vs. liquefied condition, while blood parameters were not significantly different. Only after drinking a meal most subjects (80%) wanted to consume more of the same meal, in order to alleviate hunger (63%) or quench thirst (37%). We conclude that mode of consumption plays a role in alleviating hunger and thirst. Subjects required further consumption after drinking the meal, motivated by hunger or thirst, showing that drinking a meal causes confusion that may imply a risk of overconsumption.     

Regulating the Way to Obesity: Unintended Consequences of Limiting Sugary Drink Sizes

Objectives

We examined whether a sugary drink limit would still be effective if larger-sized drinks were converted into bundles of smaller-sized drinks.

Methods

In a behavioral simulation, participants were offered varying food and drink menus. One menu offered 16 oz, 24 oz, or 32 oz drinks for sale. A second menu offered 16 oz drinks, a bundle of two 12 oz drinks, or a bundle of two 16 oz drinks. A third menu offered only 16 oz drinks for sale. The method involved repeated elicitation of choices, and the instructions did not mention a limit on drink size.

Results

Participants bought significantly more ounces of soda with bundles than with varying-sized drinks. Total business revenue was also higher when bundles rather than only small-sized drinks were sold.

Conclusions

Our research suggests that businesses have a strong incentive to offer bundles of soda when drink size is limited. Restricting larger-sized drinks may have the unintended consequence of increasing soda consumption rather than decreasing it.     

SENSORY QUALITY STUDIES ON MANGO AROMA CONCENTRATE DURING STORAGE

Aroma concentrates from Alphonso and Totapuri mango pulps were prepared and the aroma stripped pulps were concentrated two folds. Ready to serve beverages were prepared from fresh mango pulps and pulp concentrates by adding different levels of aroma concentrates. Sensory evaluation of beverages showed that in the case of Alphonso mango addition of 50%, 75% and 100% aroma concentrate gave comparable quality while with Totapuri only 50% level showed comparable quality. The aroma stripped pulp concentrates were canned as such and after mixing with 50% aroma concentrates and stored at 25 × 5°C. Aroma concentrates were bottled and stored at 2°C. At different intervals of storage, beverages were prepared and evaluated. The results showed that throughout the storage period, beverages prepared from mango concentrates to which 50% aroma was added before canning was superior to those prepared from aroma stripped canned pulp concentrates to which aroma was added at the time of preparation of beverage indicating the effect of mango pulp on aroma stability.     

Fluid intake by healthy old people? A literature survey

This literature search investigates the amount of fluid that a healthy elderly person drinks if he is able to drink according to his needs. The answer to this physiological question may be used by clinicians if they make decisions about how much fluid they need to administer to their patients. The literature that offered an answer to this question was limited. The total number of patients that were examined, however, was high (2866). It appeared that healthy elderly people drink approximately 2100 ml. of fluid per day. This is (probably) no less than the average fluid intake of young adults. Clinicians often think that healthy elderly persons drink less than healthy young adults. However, there is no evidence to be found in the literature to support this opinion. The tendency to underestimate the fluid intake level of elderly patients should be taken into account when determining the quantity of fluid that should be administered to an individual patient.     

Comparison of the volatile components of some mango cultivars

Three cultivars of mango from Sri Lanka (Jaffna, Willard and Parrot) were analysed for their volatile aroma components. The total concentrations of volatiles obtained were ca 251, 422 and 628 μg per kg of fresh fruit, respectively. Terpenes were the main volatiles of all three cultivars, with monoterpene hydrocarbons contributing 50–63 % w/w of the total volatiles and sesquiterpene hydrocarbons 14–19 %. Whilst the major volatile of Jaffna mango was cis-β-ocimene (38 %), α-terpinolene was the major volatile of the other two cultivars (32 % and 35 %). Esters were produced by all cultivars (2–16 %), Jaffna yielding most, the majority being unsaturated (12 %). Willard mango gave particularly high levels of non-terpene hydrocarbons (19 %), including a range of six long-chain alkanes (8 %), not detected in the other cultivars.     

Fructose ingestion acutely elevates blood pressure in healthy young humans

Overconsumption of fructose, particularly in the form of soft drinks, is increasingly recognized as a public health concern. The acute cardiovascular responses to ingesting fructose have not, however, been well-studied in humans. In this randomized crossover study, we compared cardiovascular autonomic regulation after ingesting water and drinks containing either glucose or fructose in 15 healthy volunteers (aged 21-33 yr). The total volume of each drink was 500 ml, and the sugar content 60 g. For 30 min before and 2 h after each drink, we recorded beat-to-beat heart rate, arterial blood pressure, and cardiac output. Energy expenditure was determined on a minute-by-minute basis. Ingesting the fructose drink significantly increased blood pressure, heart rate, and cardiac output but not total peripheral resistance. Glucose ingestion resulted in a significantly greater increase in cardiac output than fructose but no change in blood pressure and a concomitant decrease in total peripheral resistance. Ingesting glucose and fructose, but not water, significantly increased blood pressure variability and decreased cardiovagal baroreflex sensitivity. Energy expenditure increased by a similar amount after glucose and fructose ingestion, but fructose elicited a significantly greater increase in respiratory quotient. These results show that ingestion of glucose and fructose drinks is characterized by specific hemodynamic responses. In particular, fructose ingestion elicits an increase in blood pressure that is probably mediated by an increase in cardiac output without compensatory peripheral vasodilatation.