Typescript (photocopy). / Digitized by Kansas Correctional Industries

Diets were based on steam-flaked milo and contained chopped alfalfa hay in the control diet. At the 65% concentrate level, cottonseed hulls or chopped wheat straw replaced half the alfalfa hay. At the 90% concentrate level, roughage sources were chopped alfalfa hay, cottonseed hulls, or wheat straw. Six growing steers and three mature, rumen-cannulated steers per concentrate level were used in separate Latin square experiments. Total tract digestion coefficients, particulate passage rates, liquid turnover rates, and rumination time were measured in the intact steers. In situ digestion, rumen pH, and rumen dry matter distribution were evaluated in the cannulated steers. Competition between rates of passage and digestion were used to calculate apparent extent of ruminal digestion (AED). At the 65% concentrate level, total tract digestion coefficients for the wheat straw vs alfalfa hay diet were not different, apparently due to increased milo and alfalfa hay neutral detergent fiber (NDF) digestion in the wheat straw diet. Milo and alfalfa hay AED for NDF were higher (P<.10). Dietary AED for DM, NDF, and cell solubles were highest (P<.05) for the alfalfa hay diet. Differences between diets were minimal, indicating roughage source in 90% concentrate diets does not substantially influence milo digestion or passage as it does in 65% concentrate diets.

Liquefaction of soil is one of the major contributing factors for damages of infrastructures and utility services during earthquake. Liquefaction occurs when short strong shaking creates undrained loading condition in saturated soil deposit thereby increases pore water pressure, which eventually equals the effective confining pressure resulting in significant reduction in shear strength and bearing capacity of soil deposit. Several studies have been conducted to investigate the effect of polypropylene fiber on sand deposit as a measure to prevent liquefaction but most of them are based on static tests. Therefore, the present study, tries to understand liquefaction characteristics of sand reinforced with polypropylene fiber based on cyclic triaxial test. The main objectives of this study are (i) to explore the effect of polypropylene fiber on pore pressure generation and deformation characteristics of sand, and (ii) to observe the effect of confining pressure on liquefaction characteristics of sand-fiber mixture. A series of stress controlled cyclic triaxial tests were performed at 5 and 10 psi effective confining pressures. At 5 psi effective confining pressure, specimens of clean sand, and sand containing 0.05, 0.075, 0.1, and 0.3% polypropylene fiber by dry weight were tested at 0.2, 0.25, 0.3, and 0.4 Cyclic Stress Ratio (CSR). However, at 10 psi effective confining pressure, specimens were also tested for 0.5%, and 0.75% fiber in addition to those at 5 psi confining pressure at 0.2, 0.3, and 0.4 CSR. Based on the test results, it was observed that, cyclic shear stress increases with the increase in initial effective confining pressure. Also, for a given CSR, liquefaction resistance decreased with the increase in effective confining pressure. Furthermore, significant improvement in liquefaction resistance was observed when the fiber content exceeded beyond 0.075% at 5 psi confining stress. However, at 10 psi confining pressure, addition of fiber did not help in improvement of liquefaction resistance of sand except when cyclic shear stress was applied at 0.2 CSR. At 0.2 CSR, although the specimens did liquefy based on pore pressure generation criteria at all fiber contents, specimens containing 0.5% and 0.75% fiber did not ever reach 2.5% and 5% DA (Double Amplitude) deformation throughout 1000 loading cycles.

by Cha Chi Fai. / Thesis (Ph.D.)--Chinese University of Hong Kong, 1998. / Includes bibliographical references (p. 139-154). / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Electronic reproduction. Ann Arbor, MI : ProQuest Information and Learning Company, [200-] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Mode of access: World Wide Web.

The high quality feedstuffs which are used in poultry feeds are costly and could be used directly for human food. There is less competition for fibrous feedstuffs which are less digestible by humans and other nonruminants. Feedstuffs containing crude and refined dietary fiber were examined for their effects on performance, carcass composition, crude fiber digestibility and anatomical changes of the digestive tract in growing chickens, ducklings, turkey poults and goslings. Crude fiber (CF) from dehydrated alfalfa (DA) fed to broiler chicks at 8.3 to 15% of the ration resulted in significantly reduced body weight (BW), feed consumption (FC) and feed conversion (EF). Refined fiber (RF, Cellulose) at 5 to 20% of the diet of broiler chicks resulted in significantly reduced BW and EF, while FC increased. Bacterial and enzymatic preparations added to broiler chick diets containing up to 20% RF resulted in no significant differences in BW or EF within each RF level. However, FC did not increase as RF increased. RF fed to 4 commercial broiler strain crosses resulted in no significant differences in BW, FC or EF at each level of RF. Percent carcass fat decreased in one strain and increased in all others as RF increased. Dehydrated Kentucky Bluegrass (KBG) or DA based diets fed to goslings resulted in no significant effects on mean BW. DA or KBG at 40% of the diet resulted in significantly increased FC and EF. EF of pelleted diets was better than mash diets. Mean ADF digestibility and mean carcass yields increased as DA or KBG increased in the diet. Microbial preparations (Lactobacillus sp.) fed to goslings in KBG based diets resulted in better gains and a significant improvement in EF. The addition of grit (2%) to control, DA or rye grass roughage diets resulted m no significant differences among the dietary treatments. Digestibility of ADF in chicks, poults and goslings fed diets containing 6% CF (from oat hulls, OH) increased with the level of CF. Ducklings digested no measurable amount of ADF from OH. Mean BW of chicks and ducklings fed the 6% CF diets were less, poults were unaffected, and goslings were more than those fed the control diet (C). Carcass fat pad weights in broilers were reduced, while gizzard weights increased in all species as CF increased. Ceca lengths within species did not vary; small intestines lengths decreased in chicks, ducklings, and poults, but increased in goslings as the level of CF increased in the diet. / Graduation date: 1992

Six dietary fiber sources, wheat bran, corn bran, soy bran, oat hulls, rice bran, and cellulose were examined with regard to their abilities to bind copper, zinc, and iron. Their chemical composition, some of their physical properties, and their in vivo action on mineral status in tissues of chicks were investigated. Also, a comparison of the physicochemical properties of neutral detergent treated (NDF) and pepsin-pancreatin treated (EIR) residues was made. The release of endogenous copper, zinc, and iron from the fiber sources was pH dependent. Greater amounts of minerals were released into solution at pH 0.65 than into solution at pH 6.8. After a sequential treatment of pH 0.65 solution, neutralization, then pH 6.8 buffer, the mineral levels in the residues were similar to those remaining in the residues after the near neutral treatment. This indicated that the minerals were rebound after the pH of the solution was raised from acidic to near neutral. The amount of zinc in the residues from the sequential treatment correlated positively to protein and phytic acid contents and negatively to NDF and EIR contents. Neither copper nor iron showed any significant correlations. Hydrogen ion buffering capacities were determined for three preparations of the six fiber sources: (1) untreated, original material; (2) NDF-treated; and (3) EIR-treated materials. The buffering capacities were expressed as functions of the slopes of titration curves, where the smaller the slope, the greater the buffering capacity. The treated preparations had lower buffering capacities than did the untreated preparation. The treatments reduced the amounts of digestible/soluble components, especially protein in the fiber sources. Protein content was strongly correlated to buffering capacity for the untreated and the EIR-treated preparations but not for the NDF-treated preparation. Wheat bran, soy bran, oat hulls, and cellulose were subjected to NDF and EIR treatments, and the residues were used as column material for cation exchange experiments. A factorial experiment was performed using fibers by treatments by three solutions. The solutions were copper alone, zinc alone, and copper-zinc in combination. Cation exchange capacities (CEC) and protein contents were also determined. The CEC values for the residues from the two treatments for wheat bran and cellulose were similar but were very different for the soy bran (EIR-treated CEC was higher than NDF-treated) and oat hulls (NDF much greater than EIR). More mmoles of copper were bound than zinc whether presented alone or in equimolar combination. Protein content correlated to mmoles mineral bound for only the NDF-treated residues and only when the minerals were presented singly. These in vitro experiments demonstrated the intrinsic differences of the fiber sources. One fiber source may be beneficial to nutritional status while another may be detrimental. The fiber isolation technique produced residues with different compositions and different physical properties. Future biochemical investigations of dietary fiber must acknowledge the possible divergence from physiological reality which results from the isolation methodology. The chick feeding study used diets which had the fiber sources added to be equivalent to the addition of 6% dietary fiber (as NDF). At this level, all the fiber sources, except rice bran, resulted in adequate growth and adequate deposition of tissue minerals. The chicks on the rice bran diet had lowered feed intakes, significantly reduced growth and significantly lower tibia zinc, iron, and manganese levels. One factor in the rice bran diet, which may have influenced the status of the chicks, was its phytic acid content which was the highest of the fiber sources. This in vivo experiment again indicates the dissimilarity in effects of the dietary fiber sources.

The total and soluble nonstarch polysaccharide (NSP) components of raw, processed (canned and frozen) and home-cooked (boiled) Royal Chantenay carrots have been analyzed. NSP fractions were characterized by separation and summation of the monosaccharides resulting from acid hydrolysis of the parent polysaccharides. Total NSP was primarily composed of glucose, ~37%, and uronic acid, ~35%, containing polysaccharides. Soluble NSP was composed of >50% uronic acids. Processing and simulated home-cooking of raw carrots resulted in an increase in the amount of NSP/unit dry weight. Relative to raw carrots, cooking of canned product resulted in the largest (~2-fold) increase in total and soluble NSP/unit dry weight. Relative differences in NSP were not as great when compared on a wet weight basis. / Graduation date: 1995

The effect of a diet including cooked pinto beans on plasma total cholesterol in hamsters was investigated. The legume diet had 8.1% total fiber (1.0% soluble, 7.1% insoluble), all from pinto beans. Animals initially consumed a hypercholesterolemia-inducing diet. One control group remained on this feed for the duration of the study, and another consumed a diet with 8.6% total fiber (cellulose). The pinto bean diet lowered plasma cholesterol significantly (13%) only in hypercholesterolemic hamsters (approximately 75% of the animals). When all animals were considered, the legume diet had no effect on cholesterol. Variability among hamsters in plasma cholesterol levels and changes was large. Results indicate the importance of including only hypercholesterolemic animals in studies of dietary modifications to decrease blood cholesterol and also that a large sample size may be required to detect significant effects. Soluble and insoluble dietary fiber in raw and cooked carrots were measured by a typical enzymatic-gravimetric procedure. Analyses were done with and without freeze-drying and the starch gelatinization treatment (heating 1.25 hrs at 121°C). The gelatinization procedure caused a 3- to 5-fold increase in soluble fiber. In general, insoluble fiber decreased in the same proportion as the soluble fraction increased, suggesting a conversion of the former to the latter. The differences were greatest for cooked carrots and freeze-dried raw carrots. Compositional analyses indicated that heating increased arabinose, galactose, and uronic acids in soluble fiber fractions. Cooked carrots had 3-9% more soluble fiber than raw carrots, with the difference being greater when the analysis included the gelatinization procedure. However, freeze-dried raw samples analyzed with gelatinization had the same level of soluble fiber (ca. 10%) as their boiled counterpart, suggesting an interaction between freeze-drying and the heat treatment in raw carrots. Freeze-drying and heating to gelatinize starch are an integral part of many standard dietary fiber methods. Results of the present study suggest these treatments may mask differences between the amount of fiber in cooked and raw foods, and that dietary fiber values may not accurately represent the level of this component in foods as they are eaten. The results also raise the possibility of increasing soluble fiber by cooking modifications. / Ph. D.

Recently, there has been an increased interest in manufacturing high fiber Foods. Beef patties containing 1% Lupran (sweet lupin bran flour), 2% barley and 3% of both fibers (1% Lu + 2% Ba) and a control all-beef pattie were manufactured and comparatively evaluated by visual and sensory panels. Hypocholesterolemic effects were tested by in vivo studies. Rats were fed diets containing meat or meat-blends as the sole source of protein, fat, fiber and cholesterol. All the diets were isocaloric. At the point of purchase, the meat blends were different (P < 0.05) from the in their apparent amount exudate, fat to lean ratio and integrity. Less significant was the difference in color, both visual and objective, with the beef-barley blend tending to be darker and the beef-lupran product tending to be brighter within 14 days oF storage. The sensory panel scored meat-blends as significantly less beefy, more beany and grainy (P> 0.05). The grainy flavor of barley was especially detectable. Mouthfeel was not significantly altered (P> 0.05) but there was a tendency for the panel to score the barley blend as dryer and tougher than the control. However, these results were not confirmed by objective measurements. Cooking losses and quantity of measured exudate For meat blends were similar to the control. Neither lupran nor barley had a significant antioxidative effect. The meat blend with 3% fiber lowered the LDL fraction in rats relative to that of rats on control diets. However, the amount of added fiber was too low to significantly affect serum or liver cholesterol. / Master of Science

Thesis presented in partial fulfillment of the requirements for the degree of Master of Technology (Food Technology) Department of Food Technology Faculty of Applied Sciences Cape Peninsula University of Technology / The nutrient profile of meat and meat products make them a major protein and minerals source for non- vegetarian human beings. However, their high fat content and the saturated fatty acid profile associate them with increased risk of lifestyle diseases and occurrences of cancers. Researchers have focused on fat replacement and fatty acid profile modification without compromising the physico-chemical and sensory characteristics of meat products. Leaner ingredients are expensive hence the use of low/non-calorie adding ingredients such as water, vegetable oils and oat bran. In this study, three pineapple dietary fibres (PDF), NSP 60, NSP 100 and NSP 200 with water binding capacities (WBC) of 1: 8; 1: 7.4; 1: 7.8 (g/g), respectively, were assessed for their WBC in species sausage at levels 0%, 0.5%, 1.0% and 1.5%. Water was added in accordance to the specific WBC capacity of the fibres, replacing pork back fat. The WBC of the fibre in the meat emulsion was assessed by extracting the loosely bound fluid by centrifugation. Fibres NSP 100 and NSP 200 proved to be of better water binding than NSP 60 which had the highest total expressible fluid (TEF) at all levels. Although differing significantly in WBC at all levels, all the fibres excellently bound water at 1% level. The three PDF (at 1% level) were then assessed with regard to chemical, physical, and textural attributes in species sausage. Proximate analysis showed that the control sausages (no fibre), differed significantly from the sausages containing PDF. Emulsion stability analysis was based on TEF, cooking loss and purge. Sausages containing NSP 200 PDF did not significantly differ to the control in terms of TEF and cooking loss. Sausages containing NSP 100 had the lowest cooking loss although not significantly different to the control and NSP 200 containing sausages. NSP 60 PDF performed significantly poorly in terms of TEF and cooking loss. The control had a significantly lower purge comparing to sausages containing which were not different. The pH value of the control was significantly higher than the samples containing fibres which also differed from each other. Inclusion of fibre in the species resulted in a significant increase in lightness, hue and chroma as compared to the control. Textural parameters for the control were significantly higher than the fibre containing sausages, except for cohesiveness which was similar for all sausages. This study concluded that NSP 100 could be the most suitable for use in species sausage, followed by the NSP 200 and lastly the NSP 60. Addition of PDF, in combination with water to a species sausage can be a viable way of cutting costs since the formulation cost of all the fibre containing sausages was lower in comparison to the control. Fibre and water addition can be a positive means of reducing the lipid fraction in sausages and other meat products, increasing the dietary fibre component and hence improving the health status of meat product consumers.