Synergistic Effect of La and TiB2 Particles on Grain Refinement in Aluminum Alloy

Synergistic effect of TiB2 (in form of Al-5Ti-1B) and La on grain refining results in Al-2Cu alloy was investigated. α-Al grains are significantly refined by Al-5Ti-1B. When trace La is added to the melt, further refinement is exhibited. Average grain size and nucleation undercooling of α-Al reduce first and then almost remain unchanged with La addition. Satisfactory grain refining result achieves when La addition level reaches 600 ppm. When more than 600 ppm La is added to the melt, La-rich particles form and the effect of solute La left in matrix on the microstructure almost no longer changes. Theoretical calculation results demonstrate that solute La segregates to Al melt/TiB2 particles interface along with Ti and Cu prior to α-Al nucleation and the synergistic effect of La and TiB2 particles on grain refinement mainly attributes to the enhancement in the potency of TiB2 particles to heterogeneously nucleate α-Al by trace La addition.

Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread

The study was conducted to determine the influence of buckwheat fractions (BF) on the physicochemical characteristics of wheat flour (WF), dough rheology, and bread quality parameters. Buckwheat seeds’ fractionation influenced the microstructure and molecular conformation depending on the particle size (PS). The protein content of the WF–BF improved when the medium PS was added and decreased for large and small PS. Lipids and ash increased with the increase in BF amount in all samples in comparison with the control. Dough tenacity increased with BF addition, being higher than in WF dough only when large PS were added, while samples with medium and small PS presented a lower tenacity in comparison with the control. Dough extensibility decreased significantly in all samples when BF increased, as follows: M ˃ S ˃ L. Dough viscoelastic moduli increased proportionally when adding large PS, while the addition of medium PS (5–15%) and small PS decreased it. Bread firmness, springiness, and gumminess rose proportionally with the addition level. Bread volume decreased when BF increased, and medium PS had a good influence on this parameter. Bread porosity and elasticity presented higher values than for the control bread, but these decreased when the BF amount increased. Flour and bread crust and crumb color parameters were also influenced by different fractions of BF addition.

Accumulation of Antibiotic Resistance Genes in Pakchoi (Brassica Chinensis L.) Grown in Chicken Manure-fertilized Soil Amended With Fresh and Aged Biochars

Biochar has been used to alleviate the contamination of antibiotic resistance genes (ARGs) in soil and to inhibit ARGs transfer from soil to plants. However, the effect of aged biochar on ARGs abundance in soil and ARGs enrichment in plants are scarcely investigated. In this study, a pot experiment was conducted to compare the effects of fresh and aged biochars on the accumulation of five typical ARGs including tetX, tetW, sul2, ermB and intI1 in a chicken manure-fertilized soil and in pakchoi (Brassica chinensis L.). Results showed that both biochars significantly decreased the abundance of tetW, sul2, and ermB and increased the abundance of tetX and intI1 in soil. However, the accumulation of all tested ARGs in pakchoi were significantly decreased by both biochars. At the lower addition rate (1%), the fresh biochar was superior to the aged biochar in decreasing the accumulation of some genes (tetW, tetX, and sul2) in pakchoi, whereas an opposite tendency was observed for other genes (ermB and intI1). As the addition rate increased to 2%, the difference between the two biochars diminished and a similar capacity of decreasing ARGs transfer was observed. The reduction in ARGs accumulation in pakchoi was highly related to the type of ARGs, the biochar addition level and the aging of biochar. Our results provide insights into the naturally aged biochar on the fate of ARGs in a soil-plant system.

Effect of addition level of Pandanus amaryllifolius Roxb. on Broiler performances at starter period

Pandanus amaryllifolius Roxb. leaves are commonly used as food additives in many countries. Beside to improve taste, it is recognized to contain various compound groups namely alkaloid, saponins, flavonoids and tannins that have a role in antibacterial activity. However, the current research aim was to examine effect of using Pandanus amaryllifolius Roxb. leaves as feed additive in broilers. The method used was experiment, employing 6 treatments included P0: control feed; P0: control feed added with 0.1% zinc bacitracin; P1: control feed added with 0.5% Pandanus amaryllifolius Roxb. leaves powder; P2: control feed added with 1.0% Pandanus amaryllifolius Roxb. leaves powder; P3: control feed added with 1.5% Pandanus amaryllifolius Roxb. leaves powder; P4: control feed added with 2.0% Pandanus amaryllifolius Roxb. leaves powder. The variables measured were feed consumption, body weight gain and feed conversion ratio. The results indicated that in all variables no significant results were reported. Those indicated that addition of Pandanus amaryllifolius Roxb. leaves powder in broiler feed did not affect growth performances of broiler. It is concluded that the use of Pandanus amaryllifolius Roxb. leaves powder as feed additive did not change growth of broiler, probably due partly to its antibacterial effect.

Delving into the Role of Dietary Fiber in Gluten-Free Bread Formulations: Integrating Fundamental Rheological, Technological, Sensory, and Nutritional Aspects

The evidenced relevance of dietary fibers (DF) as functional ingredients shifted the research focus towards their incorporation into gluten-free (GF) bread, aiming to attain the DF contents required for the manifestation of health benefits. Numerous studies addressing the inclusion of DF from diverse sources rendered useful information regarding the role of DF in GF batter’s rheological properties, as well as the end product’s technological and nutritional qualities. The presented comprehensive review aspires to provide insight into the changes in fiber-enriched GF batter’s fundamental rheological properties, and technological, sensory, and nutritional GF bread quality from the insoluble and soluble DF (IDF and SDF) perspective. Different mechanisms for understanding IDF and SDF action on GF batter and bread were discussed. In general, IDF and SDF can enhance, but also diminish, the properties of GF batter and bread, depending on their addition level and the presence of available water in the GF system. However, it was seen that SDF addition provides a more homogenous GF batter structure, leading to bread with higher volumes and softer crumb, compared to IDF. The sensory properties of fiber-enriched GF breads were acceptable in most cases when the inclusion level was up to 7 g/100 g, regardless of the fiber type, enabling the labeling of the bread as a source of fiber.

Effect of Zn-Rich Wheat Bran With Different Particle Sizes on the Quality of Steamed Bread

Bran is the main by-product of wheat milling and the part of the grain with the highest Zn content. We investigated the effects of the particle sizes (coarse, D50 = 375.4 ± 12.3 μm; medium, D50 = 122.3 ± 7.1 μm; and fine, D50 = 60.5 ± 4.2 μm) and addition level (5–20%) of Zn-biofortified bran on the quality of flour and Chinese steamed bread. It was studied to determine if the Zn content of steamed bread could be enhanced without deleterious effects on quality. Dough pasting properties, such as peak viscosity, trough viscosity, final viscosity, breakdown, and setback, decreased significantly as the bran addition level was increased from 5 to 20% but did not significantly differ as a result of different bran particle sizes. Bran incorporation significantly increased hardness, gumminess, chewiness, and adhesiveness, whereas the springiness, cohesiveness, and specific volume of steamed bread decreased with the increase in bran addition. The optimal sensory score of steamed bread samples in the control and Zn fertilizer groups were obtained under 5% bran addition resulting in comparable flavor, and texture relative to control. Meanwhile, the Zn content of the steamed bread in the Zn fertilizer group was 40.2 mg/kg, which was 55.8% higher than that in the control group. Results indicated that adding the appropriate particle size and amount of bran would be an effective and practical way to solve the problem of the insufficient Zn content of steamed bread.

Effects of Manganese Hydroxychloride on Growth Performance, Antioxidant Capacity, Tibia Parameters and Manganese Deposition of Broilers

This study was conducted to investigate the effects of dietary supplementation with manganese hydroxychloride (MHC) on production performance, antioxidant capacity, tibial quality, and manganese (Mn) deposition of broilers. A total of 756 one-day-old male Arbor Acres broilers were randomly allotted to 7 treatments of 6 replicates with 18 broilers per replicate. Broilers were fed corn-soybean meal basal diets supplemented of 100 mg/kg Mn as Mn sulfate (MnSO4), or 0, 20, 40, 60, 80, 100 mg/kg Mn as MHC for 42 days. The growth performance of broilers was not affected by dietary MnSO4 or MHC (p > 0.05), whereas the dressing percentage increased linearly (p < 0.05) with increasing of dietary MHC addition level. The activities of catalase (CAT) and manganese superoxide dismutase (MnSOD), and total antioxidant capability (T-AOC) in serum and liver on day 42 increased linearly (p < 0.05) with increasing of dietary MHC level, while malondialdehyde (MDA) concentration reduced linearly (p < 0.05). The length, strength, and density index of tibia increased linearly (p < 0.05) on day 21 as MHC supplementation level increased; there were no differences between MnSO4 group and 40–100 mg/kg Mn as MHC groups in tibial parameters of broilers (p > 0.05). As supplemental MHC levels increased, the Mn contents in heart, liver, kidney, and tibia increased linearly on day 42 (p < 0.05). In summary, dietary supplementation with MHC improved antioxidant capacity, bone quality, and Mn contents in broilers, but no effects on growth performance were detected. Based on the results of this study, dietary inclusion of 50–90 mg/kg Mn in the form of MHC to broilers is recommended.

Understanding Antimicrobial Resistance from the Perspective of Public Policy: A Multinational Knowledge, Attitude, and Perception Survey to Determine Global Awareness

Minimizing the effect of antimicrobial resistance (AMR) requires an adequate policy response that relies on good governance and coordination. This study aims to have a better comprehension of how AMR is understood and perceived by policy-makers and stakeholders in a multinational context. A digital survey was designed to capture the knowledge, attitudes, and perceptions (KAP) towards AMR, and it was distributed to politicians, policy advisors, and stakeholders. A total of 351 individuals from 15 different countries participated, 80% from high-income countries (HICs) and 20% from low- and middle-income countries (LMICs). The Netherlands, Spain, and Myanmar were the top 3 represented countries. Participants had sufficient knowledge regarding AMR and reported the importance of political willingness to tackle AMR. Overall, LMIC participants demonstrated better knowledge of AMR but showed poor perception and attitude towards antimicrobial use compared to HIC participants. In addition, level of education and field of expertise were significantly associated with knowledge, perception, and practices regardless of demographic characteristics. Inter-regional differences in KAP regarding AMR exist among politicians, policy advisors, and relevant stakeholders. This study captures multinational policy-maker and stakeholder mapping that can be used to propose further policy implementation on various governance levels.

Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production

The present study aimed to investigate the influence of quinoa fractions (QF) on the chemical components of wheat flour (WF), dough rheological properties, and baking performance of wheat bread. The microstructure and molecular conformations of QF fractions were dependent to the particle size. The protein, lipids, and ash contents of composite flours increased with the increase of QF addition level, while particle size (PS) decreased these parameters as follows: Medium ˃ Small ˃ Large, the values being higher compared with the control (WF). QF addition raised dough tenacity from 86.33 to 117.00 mm H2O, except for the small fraction, and decreased the extensibility from 94.00 to 26.00 mm, while PS determined an irregular trend. The highest QF addition levels and PS led to the highest dough viscoelastic moduli (55,420 Pa for QL_20, 65245 Pa for QM_20 and 48305 Pa for QS_20, respectively). Gradual increase of QF determined dough hardness increase and adhesiveness decrease. Bread firmness, springiness, and gumminess rises were proportional to the addition level. The volume, elasticity, and porosity of bread decreased with QF addition. Flour and bread crust and crumb color parameters were also influenced by QF addition with different PS.

Pengaruh Penambahan Angkak dan Lama Penyimpanan Terhadap Total Bakteri, Kualitas Kimia dan Sensoris Kebab Daging Ayam Broiler

This study aim to determine the effect of angkak addition, storage time and interaction on total bacteria, chemical (water, protein and fat) and sensory (color, taste, aroma, texture, touchness and acceptability) qualities of broiler chicken kebabs. The addition level of angkak consists of: 0, 1 and 2 percent. Total bacteria was tested at 0, 4, 8 and 12 hours. Chemical and sensory qualities were tested at 0 and 12 hours. Total bacteria and chemical data were analyzed by Completely Randomized Design (CRD) factorial pattern while sensory quality data was analyzed by Friedman Analysis. If there was differences in result would be tested by Duncan's Multiple Range Test. The results showed that angkak addition was significant on total bacteria, color, texture and acceptability of broiler chicken kebabs. Storage time was significant on total bacteria, color, texture and acceptability and significant on water, protein and fat of broiler chicken kebabs. Interaction of angkak addition and storage time was significant on total bacteria, color, texture and acceptability and significant on water and protein of broiler chicken kebabs. Angkak addition increase on water, protein, color, texture and acceptability of broiler chicken kebabs during 12 hours of storage. Total bacteria decreased by 2 percent angkak addition within acceptable limits during 12 hours of storage. The best percentage of angkak was 2 percent. Keywords: angkak, antibakteri, kebab, kebab daging ayam, kebab daging ayam broiler