JSFA reports最新文献

{"title":"Separation and quantification of mycotoxins in floral tissue of hemp (Cannabis sativa) infected with Fusarium graminearum","authors":"Isabelle A. Kagan,&nbsp;Henry S. Smith,&nbsp;Rachel R. Schendel,&nbsp;Nicole Gauthier","doi":"10.1002/jsf2.235","DOIUrl":"10.1002/jsf2.235","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The fungal pathogen <i>Fusarium graminearum</i> produces mycotoxins when it infects grains. This pathogen also infects hemp (<i>Cannabis sativa</i> L. containing less than 0.3% tetrahydrocannabinol or THC). The presence of trichothecene mycotoxins like deoxynivalenol (DON) has not been reported in floral tissue of hemp infected with <i>F. graminearum</i>. The object of this study was to develop a method to extract three trichothecene mycotoxins—DON, 3-acetyldeoxynivalenol (3-ADON), and 15-acetyldeoxynivalenol (15-ADON)—from hemp floral tissue, and to quantify the mycotoxins by high-performance liquid chromatography (HPLC) with ultraviolet detection.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Standards of nivalenol (NIV), DON-3-glucoside (D3G), DON, 3-ADON, and 15-ADON were separated from each other and from standards of several cannabinoids. Standard curves were linear (<i>R</i>-squared values &gt;0.99). Recoveries from hemp spiked with 36 μg/g mycotoxins were 86%–90% for DON, 75%–77% for 15-ADON, and 86%–101% for 3-ADON. In extracts of hemp inflorescences infected with different strains of <i>F. graminearum</i> (15-ADON chemotypes), DON was detected in one sample. Other samples contained 15-ADON but no detectable DON, or neither mycotoxin in detectable amounts.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Mycotoxins were separated from cannabinoids. DON was also separated from matrix components, and 15-ADON and 3-ADON were partially separated from matrix components. The presence of DON in hemp may depend on fungal strain or stage of disease development, as well as the sensitivity of the method. The current method could quantify DON and 15-ADON at about 3 μg/g in hemp floral tissue, and 3-ADON at about 6 μg/g.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 4","pages":"140-148"},"PeriodicalIF":1.1,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.235","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143809942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sensory and chemical profiles of bread derived from the novel semi- and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle","authors":"Ilaria Marotti,&nbsp;Elettra Frassineti,&nbsp;Mattia Alpi,&nbsp;Giovanni Dinelli","doi":"10.1002/jsf2.236","DOIUrl":"10.1002/jsf2.236","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Bread made from refined <i>Triticum aestivum</i> L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat-derived food products include the use of semi- or wholegrain flour, old genotypes, and enrichment through fortification. Limited studies exist on biofortifying staples with neglected and underutilized species. The innovative approach of the present study was to combine all aforementioned strategies, which involved the enrichment of semi-wholegrain and wholegrain bakery products derived from an organically cultivated mix of five <i>T. aestivum</i> soft wheat landraces (Andriolo and Gentil Rosso) and old varieties (Frassineto, Inallettabile, and Verna) with <i>Urtica dioica</i> L. (stinging nettle [SN]), also cultivated under sustainable management.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The organoleptic assessment showed that the enrichment of semi-wholegrain and wholegrain traditional Italian bakery products with 3% SN was appreciated for the first time by free tasters representing the “health conscious” sector of the population. Moreover, the functional component content (fiber, polyphenols, flavonoids, and antiradical activity) significantly exceeded that reported previously for refined flour.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Consumer acceptance of SN-enriched wholegrain bakery products shows potential to meet the increased demand for fortified products, with the raw ingredients suited for cultivation under environmentally sustainable management practices.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 3","pages":"104-112"},"PeriodicalIF":1.1,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.236","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Consumers' sensory assessments of bigleaf maple (Acer macrophyllum) syrup give way to a promising artisan industry","authors":"Ann E. Colonna,&nbsp;Eric T. Jones,&nbsp;Kent Wheiler","doi":"10.1002/jsf2.234","DOIUrl":"10.1002/jsf2.234","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Most pure maple syrup produced in North America is produced from the sap of sugar maple trees (<i>Acer saccharum</i>). Interest is growing to utilize other maple species in different regions of North America outside the native range of sugar maple. This research assesses a maple syrup produced in one of these regions, bigleaf maple (<i>Acer macrophyllum</i>) from the Pacific Northwest. Two blind-coded consumer-sensory evaluations, which took place in May 2022 and 2023, were conducted with 411 participants to assess overall sensory hedonics and descriptors, quality ratings, purchase intent, and perceptions of the syrup category with 13 unique samples of bigleaf maple, sugar maple (<i>A. saccharum</i>), and imitation maple syrup.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Two bigleaf maple syrups were rated highest in overall liking. Of the syrups tested, several of the bigleaf maple syrups were rated as having the most complex flavor profile. When consumers were segmented on overall liking, flavor complexity intensity was positively correlated (<i>p</i> &lt; 0.05) with perceived quality, purchase intent, and overall liking for the larger cluster of consumers (<i>n</i> = 154), though there seems to be an optimum level over which the syrup can then be penalized for being too complex. A correspondence analysis (CA) showed the syrups that were most well-liked exhibited qualities “maple,” “sweet,” “caramel,” “nutty,” “honey,” “vanilla,” and “fragrant.”</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This research demonstrates that quality bigleaf maple syrup is a well-liked product of interest and has high potential for commercial success.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 3","pages":"113-124"},"PeriodicalIF":1.1,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.234","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Correction to “Changes in the freshness of freshwater Japanese icefish (Salangichthys microdon) during chilled and super-chilled storage”","authors":"","doi":"10.1002/jsf2.233","DOIUrl":"10.1002/jsf2.233","url":null,"abstract":"<p>Ando M, Kubo H, Mok WJ, Itoh I, Imaizumi K, Tanaka T, et al. Changes in the freshness of freshwater Japanese icefish (Salangichthys microdon) during chilled and super-chilled storage. JSFA Rep. 2024;4(12):406–21. https://doi.org/10.1002/jsf2.223\u0000 </p><p>We apologize for this error.</p>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 2","pages":""},"PeriodicalIF":1.1,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.233","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362854","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of pollen types of beekeeping interest by non-targeted mass spectrometry","authors":"Valeria Leoni,&nbsp;Christina Kast,&nbsp;Ueli Bütikofer,&nbsp;Luca Giupponi,&nbsp;Reto Portmann","doi":"10.1002/jsf2.228","DOIUrl":"10.1002/jsf2.228","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The identification of pollen is important in the field of beekeeping for the determination of the botanical origin of bee products and investigations of bee diet. Until now, it has been performed by melissopalynology, the microscopic examination of pollen grains. However, this technique has some limitations, such as the necessity of experienced analysts and identification restricted to the family level for some pollen types. Although many techniques have been proposed as alternatives or complements to melissopalynology and omics techniques have been explored to gather information on the botanical origin of honey, no study has yet been conducted on a large set of pollen types.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The study dataset consisted of 34 different pollen types of pellets collected by honeybees in Switzerland and analyzed in multiple biological replications, leading to 150 observations. The pollen samples were analyzed after tryptic digestion using a non-targeted mass spectrometry-based method. Liquid chromatography coupled with mass spectrometry (LC–MS) was employed to identify pollen, and melissopalynology was used as a reference method for the identification. We built an OPLS-DA prediction model for the 34 pollen types. The model clearly identified new samples in their membership group (<i>Acer</i> sp., <i>n</i> = 10) and a new pollen type at the species-specific level for <i>Quercus</i> sp. Less predictable results were achieved for Composita H and pollen collected directly from the plant.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The use of a non-targeted mass spectrometry-based method and chemometrics resulted in a promising tool for pollen identification as a replacement/supplement method to traditional melissopalynology.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 2","pages":"62-73"},"PeriodicalIF":1.1,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.228","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prevention of inflammation and oxidative stress by new ingredients based on high (poly)phenols winery by-products","authors":"Paola Sánchez-Bravo,&nbsp;Antonio Costa-Pérez,&nbsp;Cristina García-Viguera,&nbsp;Raúl Domínguez-Perles,&nbsp;Sonia Medina","doi":"10.1002/jsf2.224","DOIUrl":"10.1002/jsf2.224","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>New circular economy policies for producing high-value ingredients and co-products, rich in bioactive phytochemicals, have boosted valorising agro-food residues, as sources of powerful functional compounds. In this context, (poly)phenols of winemaking by-products have been associated with anti-inflammatory and oxidative stress (OS) prevention. Nevertheless, this application needs stabilisation of such materials by fine-tuning processing conditions, in a fashion compatible with the industrial capacities, to minimise the impact on the phytochemical profile. To fill these gaps, the present study uncovered the capacity of high (poly)phenol ingredients from winery by-products (obtained by an oven a dehydration system), to modulate inflammatory and OS markers and mediators associated with intestinal inflammation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The results confirmed minimal changes in the winery residues' (poly)phenolic burden. The ingredients obtained provided (poly)phenolic pools that reduced the secretion of inflammatory markers, namely nitrates/nitrites, IL-6, IL-8 and TNF-α by up to 66.8%, 20.1%, 95.4% and 78.3%, respectively. Even more, they also prevented ROS increase, preserving the molecular machinery of cells against OS (glutathione, catalase, superoxide dismutase and glutathione peroxidase) in a significant manner. The correlation analyses allowed identifying proanthocyanidin dimer (B-type) digallate, galloyl hexoside, ferulic acid hexoside, cyanidin 3-<i>O</i>-<i>p</i>-coumaroylglucoside, as the main anti-inflammatory compounds; and galloyl hexoside, ferulic acid hexoside, kaempferol glucoside and cyanidin 3-<i>O</i>-<i>p</i>-coumaroylglucoside, as the most powerful antioxidant molecules.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>These results support the interest in winery by-products processed according to industrial procedures as sources of compounds with anti-inflammatory and OS prevention traits.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 2","pages":"40-49"},"PeriodicalIF":1.1,"publicationDate":"2025-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.224","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Ocimum basiicum L. essential oil microemulsion on the quality of snakehead (Channa argus) under different dipping conditions during cold storage","authors":"Yanhan Li,&nbsp;Yao Xie,&nbsp;Jun Mei,&nbsp;Jing Xie","doi":"10.1002/jsf2.225","DOIUrl":"10.1002/jsf2.225","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p><i>Ocimum basiicum</i> L. essential oil (OBEO) is an herbal essential oil that inhibits microbial activity during food preservation. However, preservation of aquatic products is susceptible to environmental factors. The efficacy of different impregnation techniques was evaluated. In this study, we investigated the application of OBEO in the cold storage process of snakehead fish fillets.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>In terms of microbiological and ammonia content, the best freshness of snakehead fillets was observed under normal impregnation. On the 18th day, the essential oil impregnated group without ultrasonic and vacuum treatment showed a reduction in trimethylamine content by 5.14 mg/100 g, total volatile base nitrogen by 16.32 mg N/100 g, K value by 50.82%, and H₂S content by 134.73 mmol/g, as compared to the control group. Similarly, the indexes such as the pH value, free amino acid (FAA) value and ammonia content reflected the bacteriostatic properties of OBEO and the degree of spoilage of snakeheads. In a word, the results showed that although the homogeneity of the emulsion was improved after ultrasonic treatment, it tends to destabilize the snakehead fillets.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Therefore, this study demonstrated that snakehead fillets exhibited better preservation under normal or vacuum conditions in combination with OBEO impregnation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 1","pages":"14-26"},"PeriodicalIF":1.1,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.225","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143117303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determination of 23 furocoumarins in 82 food samples and implications for risk assessment","authors":"Franz Dussy,&nbsp;Barbara Engeli,&nbsp;Nadja Ryser,&nbsp;Gregor McCombie","doi":"10.1002/jsf2.227","DOIUrl":"10.1002/jsf2.227","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Furocoumarins are a class of substances, which naturally occur in plants and may be present in certain foods. Roughly two dozen structurally different but related substances (congeners) have been described in plants to various degrees of depth. At sufficiently high concentrations furocoumarins pose a risk to consumers' health because of their phototoxic and photogenotoxic effects. Past studies on furocoumarin content in food usually focused on a limited number of congeners or specific food types. More information on occurrence in a broad range of foods was needed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>In order to improve occurrence data, the content of 23 furocoumarin congeners in 82 food samples, known to contain furocoumarins, is presented in full. A method was developed using liquid chromatography coupled to a triple quadrupole mass spectrometer. Samples ranging from soft drinks to vegetables were extracted with a methanol/water mixture. Chromatography and transitions in the MS/MS detection were optimised and all parameters are given. The furocoumarin content quantified ranged from 29 μg/kg in ginger to 98 mg/kg in lime juice. A table showing all the results of each congener in each food sample is presented. As more congeners were covered in this study than in the past, previous risk assessments were revisited, in order to determine if the risk for consumers has changed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The new occurrence data determined with the newly developed method makes a valuable contribution to the available data of furocoumarins in foods. The deducible exposure data enables a review of existing risk assessments on furocoumarins. Despite the higher number of analysed furocoumarins in this study compared to other studies, the total content for each food type was only slightly different to previously published data. Therefore, conclusions of previous risk assessments were found to be still valid: Normal dietary exposure should not lead to phototoxic effects in consumers. However, due to photogenotoxic properties of certain furocoumarins, their exposure should be reduced as much as possible and some foods should be consumed in moderation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 2","pages":"50-61"},"PeriodicalIF":1.1,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.227","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143363078","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The inhibition of baicalein on pancreatic lipase investigated in vitro and in vivo","authors":"Rui-Yan Peng,&nbsp;Meng-Yao Hu,&nbsp;Hai-Xia Xu,&nbsp;Wen-Jun Wang,&nbsp;Zhong-Ping Yin,&nbsp;Ji-Guang Chen,&nbsp;Qing-Feng Zhang","doi":"10.1002/jsf2.226","DOIUrl":"10.1002/jsf2.226","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Obesity is increasing seriously worldwide. Inhibiting pancreatic lipase (PL) is an important way to prevent obesity. Baicalein, a dietary flavone, shows various physiological activities and has anti-obesity potential. Therefore, the inhibitory activity of baicalein on PL was investigated in present study.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Baicalein exhibited a significant inhibitory effect on PL with IC₅₀ value of 68 μg/mL. Inhibition kinetics indicated that baicalein was a mixed-type inhibitor of PL. Fluorescence titration showed that baicalein could induce fluorescence quenching of PL. The binding constant (logK_a) and number of binding sites were calculated as 5.40 and 1.11, respectively. In addition, synchronous fluorescence analysis revealed that the quenching ratio of baicalein to tryptophan was greater than that of tyrosine. Circular dichroism (CD) spectrum showed that the binding of baicalein affected the secondary structure of the enzyme protein. Through molecular docking analysis, it confirmed that baicalein could interact with amino acid residues in lipase, thus reducing the enzyme catalytic activity. In vivo studies showed that oral administration of baicalein with a does of 50 mg/kg bwt significantly reduced fat absorption and increased its fecal excretion in rats.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Baicalein showed inhibitory activity on PL in both in vitro and in vivo studies. It may be a safe and effective dietary supplement for obesity prevention.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 1","pages":"27-35"},"PeriodicalIF":1.1,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.226","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143115187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Feeding broccoli stems and leaves meal to 94- to 100-week-old layers increases carotenoid content in eggs","authors":"Guadalupe Peña,&nbsp;Yanhong Liu,&nbsp;Richard Blatchford,&nbsp;Annie J. King","doi":"10.1002/jsf2.214","DOIUrl":"10.1002/jsf2.214","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Byproducts of broccoli floret production, stems and leaves meal (BSLM), could be fed to older layers, likely increasing production and egg quality. However, BSLM contains glucosinolates, possibly unpalatable and harmful to layers at high concentrations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>A corn-soy control diet (<i>n</i> = 55) and an experimental diet (<i>n</i> = 55) containing 15 g kg⁻¹ BSLM and 2.37 g kg⁻¹ excess protein compared with the control were fed to non-molted 94- to 100-week-old layers, genetically bred for high livability and production. Significance was assessed at <i>p</i> ≤ 0.05. Egg production was lower (<i>p</i> &lt; 0.01) for the control compared with the experimental diet. For weeks 4–6, the experimental diet produced a lower (<i>p</i> ≤ 0.05) ADFI and FCR compared with itself and the control at weeks 0–2. FCR was lower (<i>p</i> ≤ 0.05) for the experimental diet. ADFI, egg weight, Haugh unit, and shell beak force were statistically similar. Yolks from the experimental diet had greater xanthophyll content (<i>p</i> ≤ 0.001) and color (<i>p</i> ≤ 0.01) but not greater ascorbic acid. Zeaxanthin in eggs from the experimental diet was temporally reduced.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Variations of N in BSLM or other byproducts collected over large acreage should be considered when formulating diets. A follow-up study across layer age and breeds should ascertain the effect of quantities of various dietary constituent (protein, BSLM, and fiber alone and in combinations) on production and carotenoids in eggs at 2-week intervals. Studies involving heating methods and consumption of BSLM eggs and subsequent uptake of xanthophylls and carotenes by humans may help determine the value of these eggs for human health. Assessment of physiological conditions for layers fed broccoli at 15.00 g kg⁻¹ in the diet will ensure lack of harmful effects for younger and older layers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 1","pages":"4-13"},"PeriodicalIF":1.1,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.214","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143111137","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}