Y. A. Ditta

Recent advances in sunflower seed meal as an alternate source of protein in broilers

Broiler production in certain countries often suffers from an inadequate supply of local high-quality protein. Increased production of sunflower seeds (Helianthus annuus L.) for oil can provide more meal that can provide protein and offset the need for soybean meal, which is often unavailable due to cost. Presently, due to adaptive capabilities in various climatic and soil conditions, sunflower seeds are grown worldwide. Sunflower seed meal (SFSM), a by-product from oil production for human consumption, varies in quality due to variations in oil extraction methods, seed varieties and processing techniques. However, investigators reported that SFSM can replace up to two thirds of the soybean meal protein in the starter and finisher diets of broilers. This review includes the quality of SFSM as related to the effect of processing and as a feed ingredient in broilers diets.

The Interaction Between Lipoxygenase-Catalyzed Oxidation and Autoxidation in Dry-Cured Bacon and a Model System

A model system was conducted to characterize the interaction between lipid autoxidation and enzyme-catalyzed oxidation in dry-cured bacon. This involved the use of a hydroxyl radical (HO•) generating system and the extraction and purification of lipoxygenases (LOX) from pork belly. The results showed that LOX activity rapidly (P < 0.05) increased during the curing of dry-cured bacon. This may be because of the hydroxyl-radical-mediated oxidation from LOX-Fe(2+) to LOX-Fe(3+), which activates LOX. In addition, experiments of the model system also showed that LOX activity could be inhibited by increasing the substrate concentration, although substrate type and concentration had no effect on autoxidation. Moreover, LOX enzyme-catalyzed oxidation and autoxidation could act synergistically to promote lipid oxidation irrespective of the substrate (linoleic or arachidonic acid). These results provide useful information for regulating lipid oxidation during the production of dry-cured pork products.