A field experiment was carried out at the Experimental Farm of Agronomy Dept., Assiut University, during the 2021/2022 and 2022/2023 seasons. The work aimed to investigate the effect of three phosphate fertilizer applied dates (before the first P₁, second P₂, and third irrigation P₃) and four gibberellic acid levels (0, 50 G₁, 150 G₂, and 250 G₃ ppm) on three fab bean cultivars (Misr1, Sakha 4 and Giza 843). The experiment was laid out in randomized complete block design (RCBD) using a strip plot within a split plot with three replicates. The plot area was 9 m².
The results revealed that maximum seed yield in addition to yield attributes were produced from plants receiving 250 or 150ppm gibberellic acid with third and second phosphorus application in both seasons. Giza 843 cultivar was significantly higher seed index, biological and seed yield in both seasons. The maximum Pod number/plant and seeds number/pod in the 1^st season were recorded by 250ppm gibberellic acid concentration under the first and second phosphorus application dates (G₃×P₁ and G₃×P ₂) in the 2^nd season. Moreover, the maximum seeds and biological yield were recorded by 250ppm gibberellic acid concentration under the third phosphorus application date (G₃×P₃) in both seasons. Furthermore, the tallest plants, maximum seed index and biological yield were recorded by Giza 843 cultivar under the second and third phosphorus application dates (V₃×P₂ and V₃×P₃) in both seasons. Maximum pod number/plant and seed yield were recorded by Misr1 cultivar under the first and third phosphorus application dates (V₁×P₁ and V₁×P₃) in both seasons.

Taste and aroma profiles of Daokou red-cooked chickens (DRCs) were analysed using different techniques and methods. Multivariate data analysis revealed that e-nose and e-tongue could successfully discriminate DRCs of various sources based on their taste and aroma profiles. Flavour nucleotide content and umami concentration of breasts were higher than those of thighs. Additionally, a fingerprint was established to analyse the distribution of different volatile compounds using gas chromatography-ion mobility spectrometry. A total number of 54 volatile components was identified in the DRCs, mostly aldehydes, esters, ketones, terpenes and alcohols. Odour activity value demonstrated that nine volatile components, including 1-octen-3-ol, 2-pentylfuran, eucalyptol, nonanal, estragole, anisaldehyde, anethole, eugenol and hexanal, could be considered as the characteristic flavour compounds of DRCs. Furthermore, partial least squares-discriminant analysis (PLS-DA) analysis showed that sweet tastes, anethole, 5′-inosine monophosphate, eugenol, eucalyptol, umami tastes, sour tastes, bitter tastes, 2,3-butanedione, hexanal, hypoxanthine, inosine and d-limonene were significant factors that caused the differences among DRCs of different sources. Sensory analysis revealed variations in consumer preferences of DRCs from different suppliers. Obtained results will help in understanding of how taste and flavour compounds affect quality and preferences of DRCs, which will help manufacturers improve processing methods and promote consumption of DRCs.

This study aimed to examine how the addition of etheric compounds (EC) affects the characteristics of myofibrillar proteins (MP) and to understand underlying interaction mechanisms. Fourier transform infrared spectroscopy confirmed that the EC-MP complex was formed through hydrogen bonding. The addition of EC resulted in an increase in the α-helix content and a decrease in the β-sheet content of MP, which would promote the protein unfolding. The unfolding of MP led to aggregation and formation of larger and non-uniform particles. As a result, the exposure of negative charge on the MP surface was enhanced, and zeta potential was decreased from −5.33 mV to −7.45 mV. Moreover, the EC-induced modification of MP conformation resulted in a less rigid three-dimensional network structure of MP gel and enhanced the discharge of aldehyde compounds (C > 6). Moreover, the rheological characteristics of MP were enhanced by the suppression of protein–protein interactions due to the MP unfolding. Molecular dynamics simulations revealed that anethole reduced the binding capacity of myosin to decanal by raising its binding energy from –22.22 kcal/mol to −19.38 kcal/mol. In the meantime, anethole competed for the amino acid residue (PHE165) where myosin connects to decanal. This caused the hydrogen bonds and hydrophobic contacts between the two molecules to dissolve, altering myosin's conformation and releasing decanal. The results might be useful in predicting and controlling the ability of proteins to release and hold onto flavors.

Although the health benefits of lipophilic bioactive compounds have received tremendous attention from both researchers and manufacturers, the practical application of these micronutrients in aqueous foods is still challenging due to their water insolubility and environmental instability. Therefore, curcumin (Cur) was selected to be encapsulated in soybean protein isolate-dextran conjugate-based nanogels (SDCNG) via the Maillard reaction combined with protein self-assembly to be incorporated into orange juice beverage (OJB) in this study. Cur-loaded SDCNG (Cur-SDCNG) prepared by adding Cur into the SDCNG solution exhibited an encapsulation efficiency of 89.10% ± 1.40% and a loading capacity of 17.11% ± 0.27%, enhanced 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical and hydroxyl radical (•OH)-scavenging activities and ferrous reducing power, increased retention rate at both natural light and dark environment, and strengthened storage stability. Moreover, the loaded Cur showed a greater bioaccessibility (55.41% ± 0.71%) than free Cur (17.41% ± 1.04%). The OJB fortified with Cur by adding Cur-SDCNG exhibited an increasing color difference, particle size, polydispersity index (PDI), protein content, total soluble solid (TSS), and sensory score with the increasing Cur concentration. DPPH radical and •OH-scavenging activities and ferrous reducing power also further enhanced. The Cur-fortified OJB with an orange juice concentration of 30% exhibited improved quality attributes and satisfactory stability reflected by the increased TSS and sensory score, acceptable particle size, PDI, centrifugal sedimentation rate, and Cur retention rate under cold conditions. In conclusion, the findings confirmed the effectiveness of Cur encapsulation in SDCNG and the application feasibility of Cur-SDCNG in acidic beverages simultaneously fortified with lipophilic bioactive compounds and vegetable proteins.

Effects of braising duration on volatile organic compounds (VOCs) and lipids in chicken were investigated. Aroma profiles identified by an electronic nose were effective in differentiating braising stages. During braising process, a total of 25 key VOCs were detected in braised chicken, and sample braised for 210 min exhibited the highest level of key VOCs. Additionally, a gas chromatography mass spectrometry fingerprint was established to evaluate the distribution of VOCs throughout the braising process. Partial least square discriminant analysis indicated that 2-heptanone, 3-methyl-2-butanone, octanal, nonanal, butanal, (E)-2-pentenal, 1-octen-3-ol, 1-hexanol, pentanal, hexanal, and 1-pentanol significantly affected flavor characteristics of braised chicken. Furthermore, 88 differential lipids were screened, and glycerolipids metabolic was found to be main metabolic pathway during braising process. Triglycerides (TG) and phosphatidyl ethanolamine (PE), such as TG (16:0/18:1/18:2), TG (18:0/18:1/18:2), TG (18:1/18:2/18:3), TG (18:1/18:1/18:2), PE (O-18:2/18:2), PE(O-18:2/18:1), and TG (16:0/16:1/18:2), played a vital role in the generation of VOCs.

Interactions among flavor compounds from spices (FCS) and myofibrillar proteins (MP) were investigated. Fluorescence and Fourier transform infrared spectroscopy showed that hydrogen bonding and hydrophobic interactions were the main binding forces between FCS and MP. The FCS increased the particle size and SH content of MP and caused a reduction of zeta potential from −5.23 to −6.50 mV. Furthermore, FCS could modify the binding ability of MP and aldehydes. Eugenol reduced the ability of MP to bond with aldehydes by 22.70–47.87 %. Molecular dynamics simulations demonstrated that eugenol may combat nonanal to attain binding site of amino acid residue (PHE165) and induce protein conformational changes. Electrostatic interactions and van der Waals forces within myosin-nonanal may be disrupted by these alterations, which could reduce stability of complex and cause release of nonanal. This study could provide new insights into regulating the ability of proteins to release and hold flavors.

Edible oil-based oleogels provide a viable and healthier alternative to traditional saturated fats. This study aimed to develop oleogels using rice bran oil combined with β-Sitosterol (Sit) and Palmitic Acid (PA). Structural, physicochemical, and rheological properties of the prepared oleogels were investigated. The results showed that Sit alone was insufficient to create a stable oleogel. However, when Sit was combined with PA, a firm and stable oleogel was obtained. The gel network was formed and stabilized through physical non-covalent interactions such as hydrogen bonding. Additionally, x-ray diffraction analysis indicated that the oleogel molecules rearranged and underwent a homogeneous polycrystalline transition due to the different gelator combinations, revealing the coexistence of β and β′ crystal types in the oleogels. Moreover, the firmness and oil binding capacity of the oleogels increased with higher PA content in the gelator mixture. Furthermore, the storage modulus (G′) and loss modulus (G″) were frequency-independent, with G′ significantly higher than G". The results suggest that fat-like oleogel can be produced using a combination of Sit and PA at mass ratios of Sit2:PA3 or Sit1:PA4 (w/w).

We recently reported factors leading to different severity of ruminal pH drop in primiparous cows fed the same diet during transition and early lactation. The present study evaluates the effects of those severities on performance and several blood and balance parameters in the same 24 primiparous cows from 3 wk before calving until week 10 in lactation. The dietary concentrate was increased for all cows from 32 before calving to 60% dry matter (DM) basis over the first week in lactation, resulting in a diet with 40% non-fiber carbohydrates (NFC), and 14.4% physically effective fiber [peNDF > 8]. Ruminal pH was monitored with indwelling systems in all cows during the study; then several indices of duration and magnitude of pH change were used as indicators of the severity of ruminal pH drop. Accordingly, as reported in the companion paper, the cows were classified as either higher pH drop (HIGH; n = 9), moderate (MOD; n = 9), or lower (LOW; n = 6) severity of pH drop. In the present report, body weight, body condition score, and back fat thickness decreased but rumen mucosa thickness increased after calving in all cows (P < 0.05). Post-partum daily energy intake in HIGH was greater (P < 0.05) than in the other categories. In addition, there were 5.6 kg extra of energycorrected milk in HIGH (P < 0.05). Independent of the severity of pH drop, blood glucose, non-esterified fatty acids, beta-hydroxybutyrate, bilirubin, and cortisol were higher, whereas triglycerides, total protein, globulin, albumin, urea nitrogen, cholesterol, calcium, and phosphorous were lower at calving (P < 0.05). Blood cholesterol was greater in HIGH than the other pH categories (P < 0.05); insulin and reproductive variables were not affected by the severity of the pH drop. Overall, primiparous cows fed the same diet showed different severity of ruminal pH drop, but the individual variation in ruminal pH depression was not related to a negative impact on milk yield, energy balance, or blood metabolites during the study. This indicates that the impact of low ruminal pH on the animals may depend not only on the severity of the pH drop (average of 403 min/d of pH < 5.8 over 13 wk) but also on diet characteristics. Specifically, drops of ruminal pH can be tolerated by primiparous cows during the first 10 wk in milk consuming a diet containing 40% NFC and 14.4% peNDF > 8. It would be worth studying the severity of ruminal pH drop in a larger sample size during the entire lactation and if the severity is sustained on the next lactation.

This study aimed to determine the effects of the dietary feeding of sesban (Sesbania sesban (L.) Merr.) and reed forage (Arundo donax L.) on nutrient digestibility, nitrogen retention, ruminal protozoa count, and rumen fermentation in sheep. Twelve Farafra rams (50 ± 0.25 kg, 2 ± 0.2 years) were allocated to three treatments. The control group  was fed a diet containing 700 g concentrate mixture with fresh alfalfa ad libitum. In the second and third treatments,
alfalfa was replaced with fresh sesban or reed forage ad libitum, respectively. Forage intake of sesban and alfalfa was higher (P < 0.05) than reed forage. Fiber digestibility was higher (P < 0.05) with reed compared to other treatments. Digestible crude protein of control and sesban treatments was higher (P < 0.05) than reed. Nitrogen intake, digestion and retention of the control and sesban treatments were higher (P < 0.05) than reed treatment. No differences were found among the treatments for ruminal pH, ammonia-N, total volatile fatty acids, and total protozoal count. In conclusion, the results of nutrient digestibility, rumen fermentation and nitrogen from sesban and reed forage showed that alfalfa can be replaced with sesban or reed forage in the diet of sheep. Moreover, sesban and reed forage can be considered as sources of protein and energy for rams during the summer season.

Population activity of the main insect pests inhabiting sugar beet plants in Assiut Governorate was studied during two successive seasons of 2021/2022 and 2022/2023 at the Farm of the Faculty of Agriculture at Assiut University. The results show that the sugar beet plants were harbored by three main insect species, i.e., Pegomya mixta Vill., Spodoptera littoralis (Boisduval) and Gryllotalpa gryllotalpa (Linnaeus). Results revealed that the highest infestation levels of these insect pests occurred during December and January in both seasons. The results also showed that the activity of the sugar beet fly, Pegomya mixta increased in the Salama and Oscarpoly cultivars during the two seasons. By studying the major weather factors, temperature and relative humidity on the population activity of the major pests on sugar beet plants. Results showed that the population densities of sugar beet fly, Pegomya mixta were relatively higher during the first season than the second one, and it has a higher density than Spodoptera littoralis and Gryllotalpa gryllotalpa in Salama and Oscarpoly cultivars in both seasons. From the current study, we can conclude that Salama and Oscarpoly sugar beet cultivars were sensitive to the infestation with the sugar beet fly, Pegomya mixta, but the sensitivity varies from one cultivar to another.