Browsing by Subject "Viscosity"
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Item Dietary evaluation of low-oligosaccharide soybean meal in pigs(2012-10) Pangeni, Devi P.To evaluate the potential benefit of low oligosaccharide soybean meal (LOSBM) in the diets of early-weaned pigs, three experiments were performed by replacing conventional soybean meal (cSBM) with LOSBM. Low oligosaccharide soybean meal has a higher CP content than SBM. The interaction between LOSBM and the use of fishmeal and spray dried porcine plasma (FM/SDPP) was also evaluated during the nursery phase of the study. The objective of study 1 was to evaluate the effect of LOSBM on growth performance, viscosity of intestinal content, intestinal morphology, organ weights and blood urea nitrogen (BUN) in early-weaned pigs during 14 d post weaning. Four phase 1 diets used were corn-SBM or corn-LOSBM with or without supplementation of FM/SDPP in a 2 × 2 factorial arrangement. There was no interaction between FM/SDPP and the sources of soybean meal for the parameters studied. Treatments had no effect on growth performance, organ weight and intestinal length. No effect of treatment was observed for ileal crypt depth, jejunal crypt depth and ileal villi height. However, jejunal villi height was greater (P = 0.01) in pigs with cSBM diet. Levels of BUN were higher (P = 0.01) in pigs fed LOSBM diet and replacing cSBM with LOSBM reduced (P = 0.01) the viscosity of intestinal content. The objective of study 2 was to determine the apparent total tract digestibility (ATTD) and apparent ileal digestibility (AID) of DM, energy, N, ADF and NDF by grower pigs fed corn-LOSBM and corn-SBM diets in two different adaptation periods (5d and 7d). Grower pigs cannulated at ileo-cecal junction were randomly allotted to one of two dietary treatments. Treatment 1 consisted of conventional corn-SBM diet and treatment 2 consisted of corn-LOSBM. Replacing SBM with LOSBM improved percent AID of DM (P < 0.01), energy (P < 0.01) and ADF (P < 0.01). Similarly pigs fed LOSBM had improved ATTD of DM (P < 0.01), energy (P < 0.01) and ADF (P < 0.01). Study 3 was conducted to determine the effect of replacing cSBM with LOSBM on growth performance and carcass characteristics of pigs from wean to finish. Dietary treatments were fed in 6 phases based on a 2 × 3 factorial arrangement with 2 levels of FM/SDPP (none or phases 1 to 3) and 3 levels of LOSBM inclusion (none, phases 1 to 3, or phases 1 to 6). There was no interaction between FM/SDPP in nursery and LOSBM in any phase for ADG, ADFI or G:F. Replacing SBM with LOSBM resulted in gains in piglets feed efficiency (phase 1 and 2, P< 0.01) and piglets fed FM/SDPP had improved ADG (P < 0.01) and feed efficiency (P < 0.05) only in phase 2. Neither treatment factor affected live weight, carcass weight, fat or loin depth, percent lean, percent yield, grade or value. The early improvements did not affect overall performance from wean to finish, nor did they affect the final carcass characteristics. In summary, replacing cSBM with LOSBM did not affect the performance of the pigs. It seems that young pigs can better tolerate LOSBM as it decreased the viscosity of intestinal content. Improved ileal digestibility of nutrients in LOSBM in compared to cSBM may be beneficial for pigs. Key words:Item Effect of cheese age on sauces made from process cheese loaves and comparison of methods used to measure sauce viscosity(2016-09) Thompson, JasonNatural cheese is the primary ingredient used in the manufacture of process cheese and therefore has a large influence on its performance properties. The objective of this study was to determine the effect of natural cheese age on the viscosity of sauces made from process cheese loaves as well as to compare methods used to measure cheese sauce viscosity. Three replicates of process cheese loaves were made with average cheese blend ages of 10, 30, 90, 150, and 210 days and converted into sauces by diluting with water (3:1 cheese to water ratio) and heating to 70°C while mixing. Viscosity readings (mPa.s) were taken using three different methods (Brookfield, RVA, and MVAG) at the initial time point as well as after 2 hours and 4 hours of hold time at 70°C. Significant differences (P<0.05) in sauce viscosity were found between the cheese blend age treatments for all time points. Increases in sauce viscosity was observed for all treatments during the hold time, however significant differences (P<0.05) were found in the degree of the viscosity change over the hold time. These differences may be correlated with fat:casein and casein:phosphate ratios within the process cheese loaves used to make the cheese sauces. All methods of sauce viscosity testing showed similar trends for all time points, however significant differences (P<0.05) were found in the viscosity values. This is likely attributed to different sensitivity levels of the machines and the apparatuses used to measure viscosity. Overall, the age of the cheese used in the make of process cheese loaves does have an impact on viscosity when converted into cheese sauces and a method of sauce viscosity testing may be found to fit specific cheese sauce applications.Item The effect of viscous and fermentable dietary fiber consumption on adiposity, insulin resistance and fuel utilization in rats(2013-05) Brockman, David AndrewThe incidence of obesity continues to be a major public health problem in the United States and comorbidities such as type 2 diabetes, cardiovascular disease and fatty liver that accompany obesity have dramatically increased over the last several decades. The health costs associated with the diagnosis and treatment of obesity-related disorders, particularly type 2 diabetes, are extraordinary and will be an enormous financial burden on the economy. Due to these dire circumstances, there is great interest in identifying foods that reduce the accumulation of adipose tissue and decrease the progression of insulin resistance. The consumption of dietary fibers that decrease the postprandial glucose curve is associated with decreased adiposity and a reduced incidence of type 2 diabetes, but it is controversial as to which property of dietary fiber is responsible for these effects. The objective of this research was to investigate the effect of increasing the small intestinal contents viscosity on the progression of obesity and type 2 diabetes. In the first study, non-fermentable hydroxypropyl methylcellulose (HPMC) was used to increase the small intestinal contents viscosity in a model of obesity with type 2 diabetes, the Zucker Diabetic Fatty rat. Rats fed HPMC showed improvements in insulin resistance and fatty liver but only a modest effect on reducing obesity. There was also a decrease in diabetic wasting as there was a greater food efficiency ratio and less urinary glucose excretion. In the second study, it was shown that adding barley flour containing a high concentration of viscous fermentable β-glucans had similar outcomes to those observed in the first study, including decreased insulin resistance and fatty liver, and a greater concentration of plasma adiponectin. In the third study, a model of diet-induced obesity was used to determine differences in fuel utilization when consuming viscous dietary fibers. Adding non-fermentable HPMC and fermentable guar gum to a high fat diet significantly decreased adiposity and fatty liver, yet there was no difference in insulin resistance. Consumption of both HPMC and guar gum increased the postprandial respiratory quotient compared to cellulose and also increased metabolic flexibility. There was no added effect of fermentability on any measure of adiposity, glucose control or fatty liver disease, indicating that SCFAs produced from fermentation had little or no effect on metabolic disease. In summary, the consumption of soluble dietary fibers that increase the viscosity of the small intestinal contents reduces the progression of obesity, insulin resistance and fatty liver, while the property of fermentation appears to have little discernable effect.