OBJECTIVE To evaluate the effect of nutritional plane on health and performance of dairy calves after infection with Cryptosporidium parvum. DESIGN Randomized, controlled trial. ANIMALS 20 Holstein bull calves. PROCEDURES Calves were assigned to a higher plane of nutrition (HPN; 0.30 Mcal intake energy/kg of metabolic body weight using a 28% protein-20% fat milk replacer) or conventional ...

This study investigates the effect of bovine heart surimi-like material (BHSM) used as a back fat replacer, on the physicochemical and sensory characteristics of frankfurter-type sausages. Frankfurter-type sausage with added BHSM had a higher moisture content and lower fat content than the control. In addition, the samples with added BHSM had higher pH, cooking loss and 2-thiobarbituric acid-re...

In recent years, since excess adiposity is thought to be responsible for the development of chronic diseases, many ingredients have been developed specific purpose fat replacement in functional dairy foods. Carob bean gum (CBG) widely used food systems modify quality attributes and shelf-life as thickening gelling agents. Objective this study was develop reduced (12%) low (6%) yoghurt using CBG...

Abstract Croissants are made using solid fats that predominantly contain saturated fatty acids and trans acids. In this study, an oleogel consisting of sunflower oil structured with hydroxypropyl methylcellulose was used as a conventional fat replacer in puff pastry thus improving its nutritional profile. Oleogel (OG)-shortening (SH) blends were prepared for partial (50, 60, 70%) full shortenin...