Ram semen quality after supplementation with gelatin, agar or alginate prior to cooling storage

Adding gelling agents to convert the liquid state of the semen extender to a solid state allows for an increased sperm life span. Gelatin and alginate have been used to study the effects of gelling agents on sperm quality. However, there are other gelling agents that have not been studied, such as agar. In addition, studying different sources of gelling agents or the effect of mixing more than one gelling agent with semen extenders on sperm fertility has received little attention. Therefore, the objective of this study was to evaluate the effect of adding agar and a mixture of gelling agents from different sources to semen extender on ram sperm traits and fertility. The first trial evaluated the effect of the addition of 2.5-3 mg mL-1 of gelatin mixed with 0.5-20 mg mL-1 of agar or alginate to ram semen extender on sperm (motility, progressive motility, live/dead, membrane integrity) and semen (pH) characteristics. The response variables were evaluated 1, 72 and 144 h after storage at 4°C. In the second trial, two sources (feed grade and bacteriological) of gelatin and agar were evaluated on the response variables as in Trial 1. In trial 3, a total of 34 ewes were inseminated with doses supplemented (n = 17) with or without (n = 17) agar and gelatin. The pregnancy rate was diagnosed 40 days after insemination. In general, adding agar and gelatin improves (p < .05) sperm motility, membrane integrity and the ratio of live sperm after 144 h of storage compared to the Control group, regardless of the source (bacteriological or feed grade). However, the pregnancy rate in ewes was not influenced (p ≥ .05) by semen doses stored with agar and gelatin. In conclusion, the addition of agar and gelatin preserves ram sperm motility and membrane integrity after 144 of storage at 4°C without affecting the pregnancy rate in inseminated ewes.

Safety and efficacy of a feed additive consisting of semi-refined carrageenan for cats and dogs (Gel Systems Ltd.)

Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of semi-refined carrageenan as a feed additive for cats and dogs. The EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) concluded that semi-refined carrageenan was safe for dogs at 6,000 mg/kg final wet feed (with about 20% dry matter). This would correspond to 26,400 mg semi-refined carrageenan/kg complete feed (with 88% dry matter). In the absence of specific data, the maximum concentration of the additive considered safe for cats was 750 mg semi-refined carrageenan/kg final wet feed, corresponding to 3,300 mg semi-refined carrageenan/kg complete feed (with 88% dry matter). In the absence of data, the FEEDAP Panel was not in the position to conclude on the safety of carrageenan for the user. The additive under assessment is intended to be used in dogs and cats only. No environmental risk assessment was considered necessary for such use. The FEEDAP Panel was not in the position to conclude on the efficacy of semi-refined carrageenan as a gelling agent, thickener and stabiliser in feed for cats and dogs at the proposed conditions of use.

Safety and efficacy of a feed additive consisting of guar gum for all animal species (A.I.P.G. Association for International Promotion of Gums)

Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of guar gum as a feed additive for all animal species. Owing the absence of information, the genotoxic potential of the additive could not be fully assessed. From the results of tolerance studies, the FEEDAP Panel concluded that guar gum is safe for salmonids at a maximum concentration of 3,000 mg/kg complete feed. Guar gum is safe up to ~ 280 mg/kg complete feed for chickens for fattening, 375 mg/kg complete feed for turkeys for fattening, 400 mg/kg complete feed for rabbits, 500 and 600 mg/kg complete feed for piglets and pigs for fattening, respectively, 1,100 mg/kg complete feed for cattle for fattening and 1,150 mg/kg complete feed for veal calves. No conclusions can be reached on the safety for long living and reproductive animals, until the genotoxic potential of the additive is fully assessed in the framework of its use as a feed additive. The use of the additive in animal nutrition is considered safe for the consumer and the environment. In the absence of data, no conclusions could be drawn on the safety of the additive for the user. Guar gum is efficacious as a gelling agent, thickener, and contributes to stabilise canned pet feed. No conclusion can be drawn on the additive as an emulsifier.

Safety and efficacy of sodium carboxymethyl cellulose for all animal species

Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on sodium carboxymethyl cellulose as a feed additive for all animal species. Sodium carboxymethyl cellulose is intended for use as a technological additive (functional groups: emulsifier, stabiliser, thickener, gelling agent and binder) in premixtures and feedingstuffs for all animal species with no minimum and maximum content. A proper identification and characterisation of sodium carboxymethyl cellulose as required for a feed additive is not available and the occurrence of potential toxic impurities cannot be assessed. The following conclusions apply only to sodium carboxymethyl cellulose meeting the food additive specifications. The FEEDAP Panel concluded that sodium carboxymethyl cellulose is considered safe for all animal species. The use of sodium carboxymethyl cellulose in animal nutrition is of no concern for consumer safety. In the absence of data, the FEEDAP Panel was not in the position to conclude on the safety of sodium carboxymethyl cellulose for the user. The use of sodium carboxymethyl cellulose as a feed additive is considered safe for the environment. The additive is considered to be efficacious in feedingstuffs for all animal species.

Characterization and bake stability of dry fruit fillings in dehydrated chiku (Manilkara zapota L. P. Royen) incorporated biscuits

Expanding the range of bakery products in terms of producing supplemented or dietetic products has been an increasingly important trend in contemporary baking. Value added products, especially products rich in fiber and phytochemicals are getting popular. Among the dry fruits used for filling, Figs were rich in ash and protein and Dates were rich in dietary fiber. Gallic acid was the dominant free phenolic acid in Fig whereas chlorogenic acid and procatechuic acid were dominant in Dates in the bound form. Farinograph water absorption, dough development time, maximum pressure (P), and extensibility (L) decreased on increase in the replacement of wheat flour with chiku powder from 0 to 30%. The dry fruit fillings in the pH range of 3.3-3.5 with 75-80°Bx showed better bake stability with respect to spreadability and breaking strength. Biscuits topped with higher °Bx fillings had higher breaking strength values even during storage. Among the gelling agents used, addition of sodium alginate stabilized and further improved the bake stability of the fillings. The chiku incorporated biscuits sandwiched with fruit filling were rich in dietary fiber. Also significant amounts of gallic acid and chlorogenic acid in free and bound form were present in the biscuit.

PRACTICAL APPLICATIONS

Bakery products can act as a vehicle for supplementation of vitamins, minerals, protein, dietary fiber, and so on, to prevent nutritive deficiencies. Among the bakery products, biscuits are shelf stable and have better consumer acceptability by all age groups. To incorporate fruits which are rich in many bioactive principles, and to add on to variety, fruit sandwiched biscuits with fruit powder in the casing too. Fillings mainly from dry fruits were prepared at varying degree brix and with different gelling agents. Biscuit sheets containing chiku powder in the formulation was topped with the fillings and looked for the bake stability with respect to texture and spreadability. Addition of fruit powder in the shells and fruit filling in between helped to increase the nutritional characteristics of the product.