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Effects of Feeding Programs Based on One or Two Milk replacer Daily Meals on Growth, Solid Feed Intake and Rumen Fermentation and Development of Dairy Calves

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Agricultural Sciences 2015年第12期6卷 1428-1440页

作者： Christine Julien Corine Bayourthe Caroline Lacroux Francis Enjalbert Université de Toulouse INPT ENSAT UMR1388 Génétique Physiologie et Systèmes d’Elevage Castanet-Tolosan France INRA UMR1388 Génétique Physiologie et Systèmes d’Elevage Castanet-Tolosan France UMR INRA ENVT 1225 Interactions H&#244te Agent Pathogène Ecole Nationale Vétérinaire de Toulouse 23 Chemin des Capelles Toulouse France Université de Toulouse INPT ENVT UMR1388 Génétique Physiologie et Systèmes d’Elevage Toulouse France

Sixteen Holstein calves were used to study the effects of two feeding programs (FP) on growth, intake, rumen development and ruminal metabolism from birth to weaning. Two feeding programs based on milk replacer (MR) were tested: a once a day (OAD) MR (200 g/L) distribution vs. a standard twice a day (TAD) MR (125 g/L) distribution. All calves received water, wheat straw and a starter concentrate ad libitum. Four calves per group were slaughtered at weaning and rumen epithelium from the ventral sac was sampled for papillae (RP) density. Results showed that the FP had no effect on body weight of calves and total feed intake. From day 42 to day 56, ruminal pH was lower (P = 0.036) and ruminal oxydo-reducing potential was higher (P = 0.001) in OAD than TAD calves. Ruminal total volatile fatty acid (VFA) concentrations did not significantly differ between FP. From day 21 to day 63, butyrate ruminal concentration was significantly higher in OAD than TAD calves (5.17 vs 3.95 mmol/L). This probably explained the higher development of RP in calves fed once daily. Finally, the tested feeding system based on a once daily MR distribution affects the concentrate feeding pattern of calves.

关键词： Dairy Calves Milk replacer Feeding Frequency Oxydo-Reducing Potential Rumen Development

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Production of Cocoa Butter replacer by Dry Fractionation, Partial Hydrogenation, Chemical and Enzymatic Interesterification of Tea Seed Oil

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Food and Nutrition Sciences 2012年第2期3卷 184-189页

作者： Soheila Zarringhalami Mohammad Ali Sahari Mohsen Barzegar Zohreh Hamidi-Esfehani Food Technology Department College of Agriculture Tarbiat Modares University Tehran Iran.

Production of cocoa butter replacer (CBR) from tea seed oil through common modification methods of oils (dry fractionation, partial hydrogenation, chemical and enzymatic interesterification) was evaluated. Some physico-chemical properties (iodine, saponification, acid and peroxide values) and fatty acid composition (FAC) of modified samples were analyzed and compared with a reference cocoa butter (CB). Solid and liquid fractions for large amounts of unsaturated fatty acids (approx. 80%) and thereby lower iodine values (81 - 85 gI2/100g) than that of CB (37% and 34 gI2/100 g, respectively), are not suitable as CBR. Among all ratios of chemically and enzaymatically interesterified oil blends (20%, 25% and 30% of hydrogenated tea seed oil with 80%, 75% and 70% of tea seed oil/liquid fraction/solid fraction), the samples with ratio of 30:70 from both chemical and enzymatic interesterification had FAC and iodine value closer to that of CB. A comparision between chemically and enzymatically interesterified samples (CISs and EISs, respectively), in terms of solid fat content (SFC) indicated that although the SFC values in EIS were much lower than that of CB, but the thermal behavior of this sample is comprable to CB at 20℃- 30℃ (sharp melting point of CB).

关键词： Cocoa Butter replacer Tea Seed Oil Dry Fractionation Partial Hydrogenation nteresterification

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大众电脑 2004年第3期 118-118页

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