The objective of the experiment was to evaluate effects of increased milk replacer feeding on growth, intake, feed efficiency, and health parameters in stressed calves. Holstein bull calves (n = 120; approximately 3 to 8 d of age) were purchased from sale barns and dairy farms and housed in fiberglass hutches. In addition, wood shavings contaminated with coronavirus were mixed with clean shavin...

In this study, modified starch was used as a fat replacer in the milk. The fat replacer was manufactured from modified starch such as pre-gelatinized and cross–linked starches. Modified starches were manufactured by hydrochloric acid and citric acid treatments from potato and wheat and were added to skim milk at concentrations of 0.15%, 0.30% and 0.45%. Viscosity, total solid, fat content, titr...

Evaluation of the effect fat replacer gel on physicochemical and rheological properties low-calorie cake dough texture

mayonnaise is a popular product which is consumed in large amounts. however, many consumers consider it as a unhealthy product as it contains high amounts of oil. therefore, production of low fat mayonnaise with a quality close to that of traditional one might respond to consumer demand. in the present study, gum tragacanth was used as a fat replacer for the preparation of low fat (lf) mayonnai...

Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redne...

The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creamin...

Glucose fatty acid esters can be served as a low calories fat replacer and emulsifier. The study aims to synthesize esters enzymatically catalyzed by immobilized lipase on the activated natural zeolite. Optimal immobilization carried out at temperatures of 37°C, with a ratio of enzyme: zeolite = 1: 3 (w / w) gave 74.81 % loading efficiency. Immobilization occurs on the surface of the zeolite ar...

The study was undertaken to determine the effect of feeding milk or milk-replacer on the blood plasma proteome and lipid profile in calves during the second week of life. Feeding milk-replacer significantly decreased the expression of plasma apoA-I. Age of calves affected apoA-I expression, which was higher on the 8th than on the 11th and 14th day of life. A significant effect of interaction be...

The objective of this study was to assess the effects of milk replacer and rumen inert fat on growth, testicular development, puberty, semen production and sperm motion characteristics of ram lambs reared under intensive management in semi-arid climatic conditions. Seven-day-old male lambs of Malpura breed (n=20) were divided equally into two groups. Up to weaning, the lambs in G1 group (contro...