The importance of the gravel excavation industry for the conservation of grassland butterflies

Conservation biology often relies on the protection of (semi)natural habitat remnants. However, the ever increasing human population is taking over natural resources and habitats. Here, contrary to most other studies, we ask how human-associated severe changes in the environment can be used to enrich local biodiversity. We tested if industrial activity (gravel excavation) leads to the creation of habitats that support grassland butterflies and how these areas add to the richness of local species when compared to typical semi-natural habitats (grasslands). We also identified key factors affecting the richness, abundance, diversity and commonness of butterfly species to provide practical recommendations. Species richness, diversity index and the occurrence of rare species were higher in gravel-pit shores than in grasslands. The richness of butterfly species and their abundance were positively affected by the richness of plant species, shrub density and age of the gravel-pit but negatively by the cover of water reservoirs in the surrounding area and the isolation of gravel-pits from grasslands. Butterfly diversity was positively influenced by the richness of plant species and proximity of human settlement but negatively by area of the shore and isolation. Our study is the first one to show the high value of gravel-pits for the conservation of butterflies. We recommend the inclusion of gravel-pits in a system of ecological networks and management of their surroundings to improve the colonization rate of rare species. We suggests that directing interest to the possible positive effects of industrial development on biodiversity may support conservation efforts.     

Thermal Behavior of Whey Protein Concentrate Treated by Heat and High Hydrostatic Pressure and Its Functionality in Wheat Dough

Solutions of commercial whey protein concentrate (CWPC, 82% protein) at 5, 10, 20, and 30% were treated with heat at 90°C or with high hydrostatic pressure (HHP) at 85 Kpsi (Kpsi = 6.9 MPa) for 30 min. A CWPC solution at 20% also was treated for 30 min with heat at 60, 70, 80, and 90°C and HHP at 20, 40, 60, and 85 Kpsi. Differential scanning calorimetry (DSC) thermograms of untreated CWPC (82% protein) showed two endothermic peaks: the first had an enthalpy value of 4.72 J/g between 57 and 86°C, and the second had an enthalpy value of 2.36 J/g between 120 and 143°C. The first enthalpy peak disappeared after heat treatment at 90°C for 30 min and HHP treatment at 85 Kpsi for 30 min, whereas the second peak remained, independent of concentration. The results indicate that HHP treatment caused changes in the protein of CWPC, and the changes were comparable to those caused by high-temperature treatment. Differential scanning calorimetric analysis of CWPC, heat treated at 60°C, showed an enthalpy value for the first peak of 3.34 J/g, ≈1.41 J/g lower than for untreated CWPC. A sharp decrease in enthalpy to 0.52 J/g for the first peak was observed at 70°C, with complete disappearance at 80°C. The second enthalpy peak was present at all temperatures studied, with significantly higher enthalpy values at 90°C than at lower temperatures. DSC value for the first enthalpy peak for CWPC decreased significantly as HHP treatment level increased from 20 to 85 Kpsi. CWPC treated with HHP at 20 Kpsi had an enthalpy value for the first peak that was ≈2 J/g higher than for the untreated sample. It can be postulated that low HHP treatment of 20% of CWPC solution for 30 min promotes the formation of covalent or noncovalent cross-links and strong protein-protein interactions, hence the higher enthalpy values. Scanning electron micrographs showed that spray-dried, untreated CWPC was a globular form, whereas heat- and HHP-treated CWPC was a solid glasslike, porous or spongy form. Incorporation of 10% untreated CWPC into wheat flours decreased mixograph water absorption, extended mixing time, and caused rapid breakdown of gluten after optimum dough development. Incorporation of 10% heat- or HHP-treated CWPC significantly increased mixograph water absorption and extended mixing time compared to the control but decreased mixing time compared to dough fortified by untreated CWPC. Mixing tolerance of dough was restored by both heat- and HHP-treated CWPC.     

Whey Protein Concentrate Treated with Heat or High Hydrostatic Pressure in Wheat-Based Products

Commercial whey protein concentrate (CWPC) treated with heat or with high hydrostatic pressure (HHP) was incorporated by replacement into wheat flour, and its effects on dough rheology and the quality of cookies, noodles, and bread were evaluated. Wheat flour fortified with heat- or HHP-treated CWPC produced smaller cookies than those fortified with untreated CWPC. Increasing the fortification level of heat- or HHP-treated CWPC from 5 to 10% further decreased cookie diameter. The water absorption for noodle dough decreased by 5% with 10% fortification of untreated CWPC. Both heat- and HHP-treated CWPC increased water absorption from 33% in the control to 35.8%. Incorporation of untreated CWPC decreased the lightness (L*) value of Cantonese noodle dough, while dough fortified with heat- or HHP-treated CWPC had higher L* values compared to those of the control. Yellowness (b*) was improved with incorporation of both untreated and treated CWPC. Cooking loss of Cantonese noodles fortified with untreated or heat- or HHP-treated CWPC was comparable to or lower than that of the control. Incorporation of untreated CWPC increased hardness and cohesiveness of Cantonese noodles. Noodles fortified with heat- or HHP-treated CWPC had similar hardness and were softer than the control and the noodles fortified with untreated CWPC. Wheat flour fortified with 10% untreated CWPC produced wet and sticky bread dough and a small loaf (730 mL). Handling properties of dough were improved and bread volume was increased by 50 mL when heat- or HHP-treated CWPC was incorporated. Incorporation of 10% CWPC increased protein content of bread up to 20.2% and also increased the proportion of essential amino acids.     

Association between frost tolerance and the alleles of high molecular weight glutenin subunits present in Polish winter wheats

Subunits of high molecular weight glutenins strongly influence wheat bread making quality and can be associated with important agronomic traits. Polish winter wheats show a significant quantitative dominance of the null allele over the coding alleles of the Glu-A1 locus. To identify the causes of such skewed distribution, 116 F₅ lines obtained from six cross combinations were analyzed for their HMW glutenin subunits and 11 agronomic characteristics, such as plant height and uniformity, leaf blotch and leaf rust resistance, grain yield per plot, number of grains per ear, grain yield per ear, 1000 kernel weight, frost tolerance, total protein content and the SDS-sedimentation value. The SDS-sedimentation value, resistance to leaf blotch and frost tolerance showed statistically significant associations with the status of the Glu-A1 locus. It appears that chromosome 1A with the null allele at Glu-A1 carries a closely linked locus responsible for frost tolerance. With early strong selection for winter hardiness, the null allele of Glu-A1 becomes fixed in advanced breeding materials despite its strong negative impact on the end use quality.     

Biofortification of hens’ eggs with microelements by innovative bio‐based dietary supplement

New bio‐based dietary supplement with micronutrients for livestock was elaborated. The new preparation was tested on laying hens to determine the influence of new biological feed additives on the level of trace elements in egg content. The diet of laying hens (Hy‐Line Brown, 30 weeks of age) was supplemented with soya bean meal enriched with Cu(II), Zn(II), Fe(II) and Cr(III) by biosorption. A total of 150 laying hens were divided into five groups: one control and four experimental. In the control group, microelements were supplemented in the inorganic form, whereas in experimental groups, Cu, Zn, Fe and Cr were replaced with soya bean meal enriched with a given microelement ion. The feeding experiment was conducted for 12 weeks and was divided into three series. The results showed that adding the new feed additives to the diet of laying hens had an impact on microelement transfer to eggs, in particular with increased dosing. Eggs were biofortified with iron, zinc and copper and to a lesser extent with chromium. The microelements were accumulated primarily in the albumen because soy protein was the carrier of micronutrient ions in hens’ diet. Transfer of trace elements to eggs was not linearly dependent on the dosage of biologically bound microelements in the diet.     

The effect of different dietary ratios of lysine,arginine and methionine on biochemical parameters and hormone secretion in turkeys

We postulated that the use of optimal levels and proportions of Lys, Arg and Met in compound feed allows for optimal exploitation of the growth potential of contemporary slaughter turkey hybrids and reduces metabolic disorders. The aim of the study was to determine the effect of different proportions of Lys, Arg and Met in diets whose Lys content is in accordance with NRC recommendations, that is a low level, on selected parameters of protein, lipid and carbohydrate metabolism and on hormone secretion in turkeys. The lowest Arg content (90% Lys) in the diet resulted in an increase in plasma total cholesterol levels in the turkeys as compared to higher Arg content (100% or 110% of Lys), (2.50 vs. 2.09 vs. 1.83). Plasma HDL and creatinine concentration increased in turkeys fed diets with higher Arg content (100% and 110% Lys) compared to turkeys receiving the diet with the lowest Arg content (90% Lys). Compared to turkeys receiving the lowest and intermediate Arg content (90% and 100% Lys), the diet with the highest content of this AA (110% Lys) resulted in an increase in the plasma T4 level (71.21 vs. 86.60 vs. 128.2). The varied Arg and Met levels relative to Lys did not affect the secretion of neurotransmitters or hormones regulating glucose metabolism. At low levels of Met in the diet, an decrease in Arg relative to Lys from 100% to 90% caused a growth depression of turkeys (10.68 vs. 10.21 kg), which was not noted in the case of the higher Met content. When using the Lys level recommended by NRC in the turkey diet, the optimal Arg level is 100% and Met is 45% compared to Lys.     

Wet Fractionation of Garbanzo Bean and Pea Flours

Garbanzo bean and pea flours originating from the central part of the cotyledons were higher in starch but lower in protein and fiber than those from the outer layer of the cotyledon. These flours were fractionated by the wet process into prime starch, tailing starch, and solubles. The patented wet-fractionation method was successfully modified to reduce the total amount of water during the process. The modified process produced comparable yield and purity of separated fractions. Under the recycling water method, the yields of prime starch were 46.7, 33.6, and 41.1%, respectively, in garbanzo bean and two smooth pea cultivars (Latah and SS Alaska). Isolated prime starches were <0.4% in protein and <0.19% in ash, indicating high purity.