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Showing 2 results for Manganese Sulfate
E. Sotoudeh , R. Bahadori, H. Habibi, I. Naseri Fard,
Volume 7, Issue 4 (12-2018)
Abstract
The present study was conducted to assess the influence of dietary manganese sulfate nanoparticles on the growth performance, hematology, and blood biochemistry of rainbow trout (Oncorhynchus mykiss). 240 rainbow trout with an average initial weight of 0.8±0.1gr distributed into four treatments with three replicates and were fed with four diets including a control diet (without manganese), Mn-M (containing 10mg/kg manganese sulfate), Mn-N10 (containing 10mg/kg nano manganese), Mn-N15 (containing 15mg/kg nano manganese) for 6 weeks. The fish were hand-fed to satiation four times daily. At the end of the experiment, the average final weight of fish fed diets containing nano Manganese were significantly higher compared to control treatment (p<0.05), however, there was no significant difference compared to the group fed with manganese sulfate (p>0.05). Condition factor (CF) in juveniles fed diets containing Mn sulfate nanoparticles did not show a significant difference compared to those fed with manganese sulfate (Mn-M; p>0.05). The levels of hemoglobin (Hb) in fish fed Mn-N10 diet was significantly higher than fish fed with the control diet. Fish fed diets Mn-N10 and Mn-N15 showed higher plasma albumin compared to the control and Mn-M diets. In general, the results of this study showed that dietary supplementation of manganese sulfate nanoparticles compared to manganese sulfate had no significant impact on growth performance, hematological and biochemical composition of rainbow trout.
Volume 18, Issue 111 (4-2021)
Abstract
Dairy products fortified with minerals and vitamins play an important role in the development of functional foods. Among lactic acid bacteria, yogurt starters have a special role in the industry, and their health-promoting function has been confirmed. The long duration of fermentation time by lactic acid bacteria in dairy products, takes time and energy and leads to increased production costs. Therefore, the identification of appropriate conditions and factors affecting the growth of different strains are the basic necessities of production. Hence, in this research, the effect of adding manganese sulfate (0, 0.006 and 0.03%) and vitamin B12 (0 and 0.5 ppm) alone as well as their combination on the physicochemical, textural, and sensory properties of fermented milk produced in the presence of Lactobacillus bulgaricus subsp. Delbrueckii and Lactobacillus acidophilus La-5 were investigated. The results showed a decrease in pH and an increase in acidity during the storage period. The L* and b* index decreased and the values of a* increased during the storage period (P<0.05). Also, textural characteristics and syneresis rate in samples containing 0.006% manganese sulfate and 0.5 ppm of vitamin B12 alone and their combination treatment, containing 0.006% manganese sulfate+0.5 ppm vitamin B12 were significantly improved (P<0.05). As the storage time proceeded, the sour taste of samples enriched with vitamin B12 and manganese increased (P<0.05). While the off-odor and off-taste were not felt in these samples. Also, storage time had no significant effect on these sensory characteristics (P˃0.05).
