Animal-Level Factors Affecting Ovarian Function in Bos indicus Heifers Treated to Synchronize Ovulation with Intravaginal Progesterone-Releasing Devices and Oestradiol Benzoate

The primary objective of this study was to investigate the impact of animal-level factors including energy balance and environmental/management stress, on the ovarian function of Bos indicus heifers treated to synchronize ovulation. Two-year-old Brahman (BN) (n = 30) and BN-cross (n = 34) heifers were randomly allocated to three intravaginal progesterone-releasing device (IPRD) treatment groups: (i) standard-dose IPRD [Cue-Mate (R) (CM) 1.56 g; n = 17]; (ii) half-dose IPRD [0.78 g progesterone (P4); CM 0.78 g; n = 15]; (iii) half-dose IPRD + 300 IU equine chorionic gonadotrophin at IPRD removal (CM 0.78 g + G; n = 14); (iv) and a control group, 2x PGF2a [500 mu g prostaglandin F2a (PGF2a)] on Day -16 and -2 (n = 18). Intravaginal progesterone-releasing device-treated heifers received 250 mu g PGF2a at IPRD insertion (Day -10) and IPRD removal (Day -2) and 1 mg oestradiol benzoate on Day -10 and -1. Heifers were managed in a small feedlot and fed a defined ration. Ovarian function was evaluated by ultrasonography and plasma P4 throughout the synchronized and return cycles. Energy balance was evaluated using plasma insulin-like growth factor 1 (IGF-I) and glucose concentrations. The impact of environmental stressors was evaluated using plasma cortisol concentration. Heifers that had normal ovarian function had significantly higher IGF-I concentrations at commencement of the experiment (p = 0.008) and significantly higher plasma glucose concentrations at Day -2 (p = 0.040) and Day 4 (p = 0.043), than heifers with abnormal ovarian function. There was no difference between the mean pre-ovulatory cortisol concentrations of heifers that ovulated or did not ovulate. However, heifers that ovulated had higher cortisol concentrations at Day 4 (p = 0.056) and 6 (p = 0.026) after ovulation than heifers that did not ovulate.

The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality

The grain legume Australian sweet lupin (Lupinus angustifolius; ASL) is gaining international interest as a functional food ingredient; however its addition to refined wheat bread has been shown to decrease bread volume and textural quality, the extent of which is influenced by ASL variety. The present study evaluated the effects of ASL incorporation (20% of total flour) of the six commercial varieties; Belara, Coromup, Gungurru, Jenabillup, Mandelup and Tanjil, on the level of nutritional, phytochemical and bioactive composition and protein quality of refined wheat flour bread. Protein, dietary fiber, phenolic and carotenoid content, antioxidant capacity and protein digestibility corrected amino acid score (PDCAAS) were higher (p < 0.05), whereas available carbohydrate level was lower (p < 0.05) in ASL–wheat breads than the wheat-only bread, regardless of the ASL variety used. In addition, the blood-glucose lowering bioactive peptide γ-conglutin was detected in all ASL–wheat breads but not in wheat-only bread. The ASL variety used significantly (p < 0.05) affected the dietary fiber, fat, available carbohydrates and polyphenolic level, the antioxidant capacity and the PDCAAS of the ASL–wheat breads. These findings demonstrate the potential nutritional and health benefits of adding ASL to refined wheat bread and highlight the importance of selecting specific ASL varieties to maximise its nutritional attributes.

The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality

The grain legume Australian sweet lupin (Lupinus angustifolius; ASL) is gaining international interest as a functional food ingredient; however its addition to refined wheat bread has been shown to decrease bread volume and textural quality, the extent of which is influenced by ASL variety. The present study evaluated the effects of ASL incorporation (20% of total flour) of the six commercial varieties; Belara, Coromup, Gungurru, Jenabillup, Mandelup and Tanjil, on the level of nutritional, phytochemical and bioactive composition and protein quality of refined wheat flour bread. Protein, dietary fiber, phenolic and carotenoid content, antioxidant capacity and protein digestibility corrected amino acid score (PDCAAS) were higher (p < 0.05), whereas available carbohydrate level was lower (p < 0.05) in ASL–wheat breads than the wheat-only bread, regardless of the ASL variety used. In addition, the blood-glucose lowering bioactive peptide γ-conglutin was detected in all ASL–wheat breads but not in wheat-only bread. The ASL variety used significantly (p < 0.05) affected the dietary fiber, fat, available carbohydrates and polyphenolic level, the antioxidant capacity and the PDCAAS of the ASL–wheat breads. These findings demonstrate the potential nutritional and health benefits of adding ASL to refined wheat bread and highlight the importance of selecting specific ASL varieties to maximise its nutritional attributes.