The objective of this study was to evaluate the feeding behavior of feedlot-finished young bulls fed diets containing peanut cake instead of soybean meal. A total of 32 Nellore young bulls with an initial body weight of 390 ± 43.5 kg were distributed in a completely randomized design. The animals were individually housed in stalls and fed Tifton 85 hay with four concentrate mixtures containing 0, 33, 66, or 100% peanut cake substituting for soybean meal. The diets were formulated to be isonitrogenous (with 15% crude protein) and isocaloric (with 65% total digestible nutrients), with a 40:60 forage:concentrate ratio, in the form of total mixed diet. The experimental period was 90 days, and data were collected every 28 days. Feeding behavior was assessed by means of observation and recording of the daily time spent feeding, ruminating, and idling, quantification of the periods and calculation of variables related to mastication characteristics as well as feeding and rumination efficiencies. Substitution of soybean meal for peanut cake in the diets caused a linear decrease in the intake of dry matter and neutral detergent fiber but did not affect the behavioral activities of the young bulls. Peanut cake may therefore replace up to 100% of soybean meal in the diet of feedlot-finished young Nellore bulls because it does not affect the feeding behavior of these animals.
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http://dx.doi.org/10.1007/s11250-015-0829-0 | DOI Listing |
NPJ Sci Food
December 2024
Laboratory of Entomology, Wageningen University, Droevendaalsesteeg 1, 6708PB, Wageningen, the Netherlands.
Groundnuts are considered as one of the most important cultivated food crops globally. Groundnuts are used for vegetable oil production, which generate a variety of by-products, such as peanut press cake (PPC). Groundnuts are sensitive to infection by aflatoxigenic fungi.
View Article and Find Full Text PDFFood Chem
March 2025
Department of Biochemistry, Memorial University of Newfoundland, St. John 's, NL, Canada.
This article presents a comprehensive overview of upcycling commercial nut byproducts (such as Brazil nut, cashew, hazelnut, macadamia, peanut (also known as a legume), pecan, pine nut, pistachio, and walnut) for food, nutraceutical, and pharmaceutical applications. Upcycling nut byproducts, namely husk/hull, hard shell, brown skin, defatted flour/meal/cake, pine cone, cashew nut shell liquid, cashew apple, walnut septum, and dreg/okara, has great potential, not only to reduce/minimise waste, but also to fit within the circular economy concept. Each byproduct has its own unique functional properties, which can bring significant value.
View Article and Find Full Text PDFFood Chem
February 2025
JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China. Electronic address:
Compared to lard-based shortenings, diacylglycerol (DAG)-based shortenings have demonstrated beneficial effects, such as lowering blood lipids, and reducing postprandial blood glucose levels. In this study, different chain-length DAG oils were blended with lower melting point peanut oil DAG oil (PO-DAG-oil). The blend ratios for the three types of DAG-based shortenings were determined based on the solid fat content (SFC) of lard.
View Article and Find Full Text PDFFoods
October 2024
Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia Sede Bogotá, Carrera 30 No. 45-03, Edificio 500A, Bogotá 111321, Colombia.
Sacha Inchi () oil press-cake (SIPC) represents a new source of proteins of high biological value, with promissory food applications. However, knowledge of these proteins remains limited. In this study, a Sacha Inchi protein concentrate (SPC) was extracted from the SIPC, and proteomic analysis was performed to identify the major alkaline-soluble proteins.
View Article and Find Full Text PDFNutr J
October 2024
Research Center for Biochemistry and Nutrition in Metabolic Diseases, Basic Science Research Institute, Kashan University of Medical Sciences, Kashan, 87159-73474, Iran.
Background: Emotional eating (EE) is particularly prevalent in overweight or obese women, who may turn to food as a way to cope with stress, sadness, or anxiety. Limited research has been conducted on the association between EE and nutritional intake. Therefore, present study was designed to explore this association in adult women with overweight and obesity.
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