Effect of micronized pea and enzyme supplementation on nutrient utilization and manure output in growing pigs

An experiment was done to determine manure output, N and P excretion, and apparent digestibilities of AA, CP, P, and DM in growing pigs fed barley-based diets containing micronized or raw peas with or without supplementation with enzyme containing primarily beta-glucanase and phytase (Biogal S+). Eight barrows (21.5 +/- 1.2 kg of initial BW) fitted with T-cannulas at the distal ileum were used in a 40-d trial and housed in metabolism cages. Pigs were assigned in a replicated 4 x 4 Latin square design to 4 experimental diets: 1) barley-raw peas control (BRP), 2) barley-micronized peas (BMP), 3) BRP plus enzyme, and 4) BMP plus enzyme (BMP+E). Pigs received 2.6 times maintenance energy requirements based on BW at the beginning of each experimental period. During each experimental period, pigs were acclimatized to their respective diets for 5 d followed by a 3-d period of total fecal and urine collection and another 2-d period of ileal digesta collection. Samples were analyzed for DM, AA (diets and digesta only), N, and P. Wet fecal output of BRP plus enzyme-fed pigs tended to be lower (P = 0.07) than the amount produced by BMP-fed pigs. The amounts of dry feces and urine produced were not different among treatments (P > 0.10). Supplementing the BRP and BMP diet with enzyme increased (P = 0.002) the daily P retained per pig. Pigs fed the enzyme-supplemented diets tended to have lower (P = 0.06) fecal P excretion and greater urinary P excretion (P = 0.001) compared with pigs fed the nonsupplemented diets, but total P excretion was not influenced by diet (P > 0.10). Pigs fed the BMP+E diet retained more (P = 0.006) N per day than pigs fed the BMP diet. However, N excretion was not influenced by dietary treatment (P > 0.10), although BMP+E-fed pigs excreted 13.2% less N in the feces compared with those fed the nonenzyme supplemented controls. Inclusion of micronized peas with or without enzyme supplementation did not affect urinary or fecal N excretion (P > 0.10) compared with the BRP. Dietary treatment had no effect (P > 0.10) on ileal or fecal DM or CP digestibilities. Apparent ileal digestibilities of AA were usually lower (P < 0.05) in the BRP diet compared with the other diets. Enzyme supplementation improved P digestibility at the ileal and fecal level. The current results indicate that utilizing micronized peas in barley-based pig grower diets enhances P retention.

Influence of harvest time on the quality of oil-based compounds in sea buckthorn (Hippophae rhamnoides L. ssp. sinensis) seed and fruit

The effect of the harvest time on oil-based bioactive compounds in sea buckthorn berries ( Hippophae rhamnoides L. ssp. sinensis) was investigated. Sea buckthorn berries were collected at early maturity (September), maturity (November), and postmaturity (January) during the 2003-2004 harvest year. Whole berries were analyzed for physical characteristics, and fruit and seed fractions were analyzed for bioactive content. November-harvested berries yielded the highest values for berry sizes, CIELab factor a*, and total carotenoid content in the fruit fraction ( p < 0.05). September yielded significantly higher ( p < 0.05) levels of major compounds, alpha-tocopherol and beta-sitosterol, in the fruit fraction. Seed characteristics and bioactive compounds did not vary significantly with respect to the harvest time ( p > 0.05). These results have identified the most suitable level of maturity for the optimization of certain compounds and the losses that may occur with winter harvest, commonly practiced in cold climates.

Effect of micronization of peas and enzyme supplementation on nutrient excretion and manure volume in growing pigs

The effect of micronization of peas and enzyme supplementation on performance, nitrogen and phosphorus excretion as well as manure output was investigated in a study with 12 Cotswold gilts (26.9 ± 3.6 kg initial body weight). Three diets based on barley-raw peas (control), barley-micronized peas, or barley-micronized peas plus a multi-enzyme blend were used. The study was conducted in two blocks and within a block; each diet was randomly assigned to four pigs to give a total of eight observations per diet. Pigs fed micronized peas and micronized peas plus enzyme diets had higher (P < 0.05) feed conversion than the control. Compared with the control, micronization of peas reduced (P < 0.05) wet and dry fecal output by 33 and 25%, respectively. Urine volume was not influenced (P > 0.05) by dietary treatment. Total fecal phosphorus excretion was lower (P < 0.001) in gilts fed the micronized peas or micronized peas plus enzyme diets compared with the control. Micronization of peas reduced (P < 0.05) total nitrogen excretion in pig manure by 21.5% (17.39 vs. 13.65 g d-1). In conclusion, formulating pig grower diets with micronized peas improves nitrogen and phosphorus utilization and reduces total manure volume. Key words: Pigs, nitrogen, phosphorus, manure volume, micronized peas

Control of Three Species of Stored-Product Insects in Wheat Treated With Steam and Hot Air

The effect of 105°C steam or hot air on adult mortality of three species of stored-product insect pests outside wheat kernels of 12.5, 14.5 and 16.5% moisture content was investigated. The species were Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae), Cryptolestes ferrugineus (Stephens) (Coleoptera: Laemophloeidae), and Sitophilus oryzae (L.) (Coleoptera: Curculionidae). In the case of S. oryzae, young adults and immature stages inside wheat kernels were also tested. The mortality of insects inside kernels was higher at lower moisture contents of wheat treated with hot air, whereas moisture content did not significantly affect mortality of insects treated with steam. In the hot air treatment, all adults of the three species outside kernels had 100% mortality when the treatment time was 75 s for wheat with 16.5% moisture content, and 60 s for 12.5 and 14.5% wheat. In the steam treatment, the time to reach 100% mortality of adults outside kernels was 1 s at any moisture content and without significantly affecting germination. The young adults and immature stages of S. oryzae inside kernels required 90 s to reach 100% mortality in hot air, whereas 3 s was needed in steam. The treatment to reach 100% mortality of insects inside kernels caused a 20% drop in germination in steam and 81% drop in hot air.

Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods

Drying is a crucial unit operation within the functional foods and biopharmaceutical industries, acting as a fundamental preservation technique and a mechanism to maintain these products' bioactive components and nutritional values. The heat-sensitive bioactive components, which carry critical quality attributes, necessitate a meticulous selection of drying methods and conditions backed by robust research. In this review, we investigate challenges associated with drying these heat-sensitive materials and examine the impact of various drying methods. Our thorough research extensively covers ten notable drying methods: heat pump drying, freeze-drying, spray drying, vacuum drying, fluidized bed drying, superheated steam drying, infrared drying, microwave drying, osmotic drying, vacuum drying, and supercritical fluid drying. Each method is tailored to address the requirements of specific functional foods and biopharmaceuticals and provides a comprehensive account of each technique's inherent advantages and potential limitations. Further, the review ventures into the exploration of combined hybrid drying techniques and smart drying technologies with industry 4.0 tools such as automation, AI, machine learning, IoT, and cyber-physical systems. These innovative methods are designed to enhance product performance and elevate the quality of the final product in the drying of functional foods and biopharmaceuticals. Through a thorough survey of the drying landscape, this review illuminates the intricacies of these operations and underscores their pivotal role in functional foods and biopharmaceutical production.