Effect of Supplementing Balady Bread With Rice Bran on the High Blood Glucose and Cholesterol Levels

MOBARAK, EL- SAYED A; El-Shazly, A.; Barakat, Ahmed

doi:10.21608/jfds.2010.82112

Cited by 4 publications

(3 citation statements)

References 35 publications

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“…Cholesterol values reported in this study were similar to those reported by Bragagnolo and Rodriguez-Amaya (2003). Even though a number of human (Prasad, 2011;Lai et al, 2012;Mäkynen et al, 2012) and animal (Mobarak et al, 2010) studies have shown that RB and RB oil have hypocholesterolemic effects, results of this experiment suggest that such an effect does not exist in quail.…”

Section: Table1 Ingredient Composition and Nutrient Composition Of Tsupporting

confidence: 85%

Effects of the level of dietary rice bran with or without phytase, on performance and egg parameters of laying Japanese quail

Abeyrathna¹,

Atapattu²,

Gunawardane

2015

Trop. Agric. Res.

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Cost of quail feed formulations can be reduced substantially by using cheap cereal by-products such as rice bran (RB) at higher levels. The objective of this study was to determine the maximum inclusion levels of dietary RB with or without exogenous phytase, for laying Japanese quail. In a completely randomized design with a 3 x 2 factorial arrangement, 108 quails in 36 cages received six experimental diets ad libitum from 8 to 15 week. Experimental factors were three dietary RB inclusion levels (20, 30 and 40%) and two phytase levels (0 and 1000 FTU/kg). The level of dietary RB, phytase supplementation and their interaction had no significant effects on live weight or feed intake. The total egg production of the quail fed 40% RB was significantly lower than that of quail fed 20 and 30% RB. Egg laying rate of the quail fed 40% RB was significantly lower than those of the quail fed 20 or 30% RB from 6 th week onwards. By eighth week, 30% RB resulted in significantly lower egg laying rate compared to the quail fed 20% RB. Feed conversion ratio (FCR) of the quail fed 40% RB was significantly higher than those of 20 or 30 % RB fed. Adverse effects of phytate in 30 or 40% RB on egg number, egg mass and FCR were not mitigated by the supplemental phytase. It is concluded that inclusion of more than 20% RB in the diets of laying Japanese quail reduces the production performances.

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Section: Table1 Ingredient Composition and Nutrient Composition Of Tsupporting

confidence: 85%

Effects of the level of dietary rice bran with or without phytase, on performance and egg parameters of laying Japanese quail

Abeyrathna¹,

Atapattu²,

Gunawardane

2015

Trop. Agric. Res.

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“…In conclusion, egg laying rate and egg quality insignificantly affected by rice bran, however, the results showed significant improvements in blood and egg yolk lipid profile and diminished oxidative status as a result of inclusion fresh rice bran in the diet. A number of human (Lai et al, 2012;Mäkynen et al, 2012) and animal (Mobarak et al, 2010) studies have shown that rice bran and rice bran oil have hypocholesterolemic effects, results of this experiment suggested that such an effect does exist in laying Japanese quail.…”

Section: Resultsmentioning

confidence: 67%

Effect of Rice Bran on Productivity, Hatchability and Yolk and Blood Lipid Profile of Laying Japanese Quail

Zeweil

Zahran

Ahmed

et al. 2021

Journal of the Advances in Agricultural Researches

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A total number of 216 female and 108 male Japanese quail at 14 wks of age were used in a 7-week-trial to investigate the effect of rice bran on the quality and quantity of egg production as well as blood lipid profile. There were three dietary treatment groups: a control group fed on a corn-soybean based diet, 12.5 and 25.0 % rice bran diets. Results showed that egg laying rate, egg weight, egg mass and feed conversion ratio were insignificantly affected by treatments. Egg quality insignificantly affected by different treatments. The results showed significant decrease in egg yolk total lipids and cholesterol due to inclusion of rice bran in the diets in comparison with the control group. Hatchability and fertility was not influenced by different treatments. Blood serum total lipids, triglycerides, low density lipoprotein were significantly decreased, however, high density lipoprotein increased with increasing level of rice bran in the diet. Rice bran treatments showed significant (P ≤ 0.01) increase in concentration of TAC than control group reached to 32.6 and 66.3 % for birds fed 12.5 and 25 % rice bran containing diets, respectively. Numerical increase in glutathione peroxidase in the group given 12.5 and 25 % rice bran containing diet as compared to the control group. In conclusion, egg laying rate and egg quality insignificantly affected by rice bran, however, the results showed significant improvements in blood and egg lipid profile, beside the antioxidative status as a result of inclusion fresh rice bran in the diet.

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“…The influence of coriander seeds, nano-powders, and red algae on color parameters was highlighted 17 , 20 , 28 . The impact of watermelon rinds and rice bran was assessed 23 , 25 , and wheat grain fertilization techniques were compared 29 . However, olive oil amounts did not significantly change ciabatta bread color 30 .…”

Section: Introductionmentioning

confidence: 99%

Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt

Hussein,

El-Aal,

Morsy

et al. 2024

Sci Rep

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This research aimed to enhance the nutritional and sensory qualities of Balady bread by adding locally Egyptian buckwheat flours, Fagopyrum esculentum (FE) and Fagopyrum tataricum (FT), to Hard Wheat Flour (HWF) 82% extraction at three levels (10%, 20%, and 30%). The chemical composition, rheological properties, color, sensory evaluation and stalling of the balady bread were determined. The chemical composition of raw materials revealed that FE was significantly (P ≤ 0.05) higher in protein and fat contents compared to HWF and FT. While FT was higher in fiber and ash contents. The findings show that a 30% replacement with FE or FT significantly enhances the bread's nutritional profile, notably increasing protein, fiber, ash, and moisture content. Rheological analysis revealed that FE and FT alter dough handling, with a notable improvement in dough stability and mixing tolerance at 30% FT. Sensory evaluation indicated acceptable qualities even at higher substitution levels, although 30% FE showed slight declines in certain attributes. Furthermore, bread supplemented with 30% FT demonstrated slower staling and potentially extended shelf life. These results highlight the potential of FE and FT as nutritional enhancers in bread formulations, with 30% FT emerging as the optimal replacement level for balancing nutritional benefits and sensory acceptance.

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Effect of Supplementing Balady Bread With Rice Bran on the High Blood Glucose and Cholesterol Levels

Cited by 4 publications

References 35 publications

Effects of the level of dietary rice bran with or without phytase, on performance and egg parameters of laying Japanese quail

Effects of the level of dietary rice bran with or without phytase, on performance and egg parameters of laying Japanese quail

Effect of Rice Bran on Productivity, Hatchability and Yolk and Blood Lipid Profile of Laying Japanese Quail

Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt

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