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Effect of varied nitrogen sources and type of cultivation on the yield and physicochemical parameters of flowering Chinese Cabbage (Brassica campestris L. ssp. chinensis var. utilis Tsen et Lee)
The aim of our study was to determine the effect of various nitrogen sources (NH4NO3 (N, 34%), Ca(NO3)2 (N, 15.5%; Ca, 18%), Mg(NO3)2 (N, 11%; Mg, 12%), NaNO3 (N, 15%; Na, 25%) and urea (N, 46%)) and increasing the intensity of N nutrition with these fertilisers (50, 70, and 90 mg N·dmâ3) on the yield and quality of flowering Chinese cabbage (Brassica campestris L. ssp. chinensis var. utilis Tsen et Lee). The plants were grown in two different soilless systems, namely pot cultivation (substrate systemâmixture of peat and sand) and hydroponic cultivation. The quality of plants was expressed as macro- and microelement contents, pigment contents, antioxidant activity and phenolic content. It was observed that the yield of flowering Chinese cabbage was about 43â70% higher in the hydroponic system than in the substrate. The N source and N nutrition affected the yield volume. The highest mean yield was observed in pot cultivation after fertilisation with Mg(NO3)2 and in hydroponics with Ca(NO3)2. We found a rather high tolerance of flowering cabbage to sodium and an excessive content of ammonium in the nutrient solution. The nitrogen source and N doses modified plant contents of macro- and microelements (N, P, K, Ca, Mg, Na, Fe, Mn, Zn and Cu) and other quality parameters of plants. In pot cultivation, the highest element contents as well as the highest antioxidant activity were obtained after fertilisation with Mg(NO3)2 at N-70 and N-90. The highest pigment contents (chlorophylls and carotenoids) were obtained in the samples treated with urea at the N-90 dose. Those samples were also characterised by a high Mn content. Generally, the pigment content in the pot system positively correlated with the Mn content in leaves, the microelement which is involved in the process of photosynthesis, but it did not correlate with colour coordinates. In the hydroponic system, the highest pigment contents were observed in the samples treated with Mg(NO3)2 at the N-70 dose. Generally, in hydroponics, chlorophyll levels positively correlated with Ca levels in the aboveground parts of the plants. Additionally, the content of Chl b inversely correlated with L* and b* values. In hydroponic systems, the highest DPPH (2,2-diphenyl-1-picrylhydrazyl) activity was observed after treatment with NH4NO3 at the N-70 and N-90 doses and it did not correlate with phenolic content but rather with pigment content. In conclusion, both the intensity of N nutrition and the fertiliser applied can significantly modify the yield of plants and their quality parameters. For pot cultivation, the most effective fertiliser was Mg(NO3)2 at the N-70/N-90 doses, while for hydroponic cultivation, it is difficult to indicate the most effective fertiliser as the responses varied depending on the method of fertilisation.
Formation rates of selected Maillard reaction products in model gluten-free bread, with consideration of erythritol: A preliminary study
Increasing the Oxidative Stability of the Wafer Lipid Fraction with Fruit Extract during Storage
Confectionary products are increasingly popular among consumers. However, since they usually have a long shelf life (about 12 months), their oxidative stability during long-term storage becomes a significant issue. Thus, the aim of this study was to investigate the effect of addition of commercially available fruit extract on the oxidative stability of lipid fraction, extracted from wafers sheets stored 13 months at 18 °C. For this purpose, the oxidation induction times (OIT) were determined by using isothermal differential scanning calorimetry (DSC). Conjugated diene content (CD) and 2,2-diphenyl-1-pikrylhydrazyl (DPPH) antioxidant activity were also monitored. All results obtained showed that the fruit extract addition slowed down effectively the peroxidation process of lipid fraction of wafer sheets. The rate of OIT and CD changes during the first six months of storage were about two times lower for the sample with the extract (LWE) than for the control (LWS). The DPPH antioxidant activity of LWE was higher than for the LWS sample until the 8th month of storage. It was stated that fruit extract effectively enhanced the oxidative stability of lipid fraction of wafers up until the 10th month of storage. After this period, CD values increased significantly for LWS and LWE samples, while at the same time there were no significant differences in OIT and DPPH values between both samples (p > 0.05).
Antioxidative Status and Meat Quality Traits as Affected by Dietary Supplementation of Finishing Pigs with Natural Phenolics
This work investigated the effect of a plant-based phenolic supplement on the color, myoglobin forms, lipid oxidation, and antioxidative status of fresh and stored (10 days at 4 °C) meat (Longissimus thoracis et lumborum), as well as the antioxidative status of the blood and liver. The sensory quality of the meat was also evaluated for color, aroma, texture, juiciness, and palatability. Twenty-four finishing pigs, divided into two groups, were fed a basal diet and a diet with a phenolic supplement (0.1%). The supplementation increased the redness of the meat (+36% for a* and +28% for redness index), the myoglobin (Mb) content (+7%), the antioxidant activity, and the juiciness. The treatment increased the antioxidant status of meat, reflected by superoxide dismutase (SOD) activity and total glutathione (GSH + GSSG). The catalase and SOD activities and GSH + GSSG of the blood and liver were also elevated in the supplemented samples when compared to the control group. A significant effect of time was observed for all tested parameters (pH, color attributes, Mb forms, the antioxidant activity, lipid oxidation) except for the Mb content. For the stored samples, only TBARSs (thiobarbituric acid reagent substances) were affected by the diet. The slope of the plot for TBARS changes with time was significantly different between the control and treated groups (p = 0.017), which indicated a significant effect of dietary supplementation. A higher rate of lipid oxidation was observed in the control samples.
Microbial Phytase in a Diet with Lupine and Extruded Full-Fat Soya Seeds Affects the Performance, Carcass Characteristics, Meat Quality, and Bone Mineralization of Fatteners
This study aims to determine how different doses of phytase in diets including extruded soya and lupine seeds affect fattenersâ performance, meat quality, bone mineralization, and fatty acid profile. Sixty pigs were divided into three treatment groups. The control group was offered a diet without phytase, whereas the Phy100 and Phy400 groups were provided with 100 g and 400 g of phytase per ton of their diet, respectively. The animals from both experimental groups were characterized by a significantly (p < 0.05) higher body weight gain and lower feed efficiency in the starter period than the control group. Unfortunately, their meat had lower (p < 0.05) fat content, gluteal muscle thickness, and water-holding capacity. In the meat, a higher phosphorus content (p < 0.05) was found, and in the bones, a higher calcium (for Phy400) content was found when phytase was added to the pigsâ diet. The pigs from the Phy100 group tended to have higher mean backfat thickness and C18:2 n-6 content in their fat, but lower C22:5 n-3 content, than the other groups. A higher dosage of phytase is not necessary for the diets of fatteners with extruded full-fat soya and lupin seeds.
Phytase Supplementation of Growing-Finishing Pig Diets with Extruded Soya Seeds and Rapeseed Meal Improves Bone Mineralization and Carcass and Meat Quality
The aim of this study was to determine how different doses of phytase in diets with extruded soybean seeds and rapeseed meal affected pigsâ growth performance, meat quality, bone mineralization, and fatty acid profiles. Sixty pigs were divided into three treatments by sex and body mass. Pigs were divided into starter (25 days), grower (36 days), and finisher (33 days) periods and fed with mash diets. No phytase was used in the control group diet, whereas in Phy1 and Phy2, 100 g and 400 g of phytase per ton of mixture were used, respectively. The feed conversion ratio and meat color were significantly correlated with phytase. Phytase supplementation had no effect on the growth of pigs, but total phosphorus was significantly increased in the bones and meat of the pigs. The enzyme additive reduced the C22:4 n-6 acid content in the meat, whereas other results were not significantly affected. The data suggest that the addition of phytase at a dosage of 100 g/ton to diets with extruded full-fat soya seeds and rapeseed meal can be valuable, as it reduces the FCR and increases the P content in the meat and bones.
Oxidative stability and colour changes of fat- and sugar-reduced wafer creams during the storage
Insight into the potato protein-based vegan cheese: A comprehensive study on physicochemical, mechanical and molecular properties
The growing interest in plant-based diets is driving the search for new products, including alternatives to dairy cheese. The aim of this research was to develop a recipe and technology for the production of a vegan cheese, then to characterize the physical, mechanical as well as molecular properties of the obtained products. The use of protein isolated from potato juice seems to be appropriate due to the nutritional value of the formed product and to the environmental benefits, that is, the use of waste potato juice to obtain a valuable raw material. It was found that as a result of the interaction of protein with carbohydrates and fats, the hardness and viscosity of the obtained products increase. Moreover, it was shown that one of the tested cheese analogues, which contains 5% of potato juice protein, 12% of oil and 25% of modified potato starch, is the optimal analyzed variant. It has attractive culinary properties, such as meltability; therefore, it can be used in production of hot dishes, for example, as a plant-based alternative to dairy cheese in pizza.