Objectives: The aim of the study is to evaluate the effect of the time and instant coffee solution on the color stability of three types of composite resin based veneer systems. Materials and Methods: 24 composite resin veneer samples were selected and divided into three groups: two groups of prefabricated veneers (Edelweiss, Ultradent Inc™ (EDL) and Componeer, Coltène/ Whaledent AGTM (CMP)) and one group of laboratory made (Nexco, Ivoclar Vivadent (NEX)) veneer system were tested (n=8). Specimens were prepared and stored in staining solution (instant coffee) and assessed color changes with Minolta spectrophotometer every three days for a period of 27 days, after which color differences (ΔE*) were calculated. Data collection and analysis was done using one-way ANOVA and Student’s t-test (α=0.05). Results: One-way ANOVA revealed a significant difference in color stability between the two veneer systems. NEX group veneer system exhibited the highest color stability (ΔE*= 0.73 ± 0.5) as compared to prefabricated veneer groups (EDL 10.07 ± 5.15, CMP 7.41 ± 4.64) with p value
Nutritive qualities of patties prepared from chicken, beef and oyster mushroom were determined. Three groups of rats were fed with patty diets prepared with either a combination of 75% chicken + 25% oyster mushroom (CMP) or 75% beef + 25% oyster mushroom (BMP) or 100% chicken patty + 0% oyster mushroom (CP). There was no significant difference (P < 0.05) in total tryglyceride (0.3-0.5 mmol/L), total cholesterol (1.7-1.9 mmol/L) LDL-cholesterol (0.3-0.4 mmol/L) and HDL-cholesterol (1.2-1.4 mmol/L) for all groups except for protein free. Protein effeciency ratio (PER) values of CMP and BMP groups were significantly lower than casein group but significantly higher than chicken patty (CP) group. Both CMP and BMP fed groups recorded PER values at 1.73 and 1.69 while CP had PER value at 1.52. The AD of rats fed with CMP, BMP and CP diets were closely ranged from 98.3-98.9% but not significant as compared to casein diet group (98.5%). The close AD values between CMP, BMP and CP indicated that the mixture of patty protein from either chicken or beef with protein of oyster mushroom did not affect digestibility aspect. In summary, addition of oyster mushroom into either chicken or beef patties did not changed AD but improved PER value, thus proving that oyster mushroom could be used as an alternative ingredient to replace meat partially in the making of patties.
Fishmeal is being increasingly replaced in aquatic animal diets with alternative plant protein feedstuffs such as soybean meal which have lower concentrations of nucleotides; therefore, supplemental sources of exogenous nucleotides in diets could become increasingly important. A 9-week feeding trial was conducted with triplicate groups of juvenile hybrid striped bass (average initial body weight ± standard deviation, 5.6 ± 0.1 g) to determine the effects of supplementing single purified nucleotides on the growth performance and immune parameters. The basal diet, which utilized menhaden fishmeal (25%) and soybean meal (75%) as protein sources, contained 44% protein, 10% lipid and an estimated digestible energy level of 3.5 kcal g-1. Single additions of 5'- adenosine monophosphate (AMP), 5'- uridine monophosphate (UMP), 5'- cytidine monophosphate (CMP), 5'- guanosine monophosphate (GMP), and 5'- inosine monophosphate (IMP) disodium salts (Chem-Impex International, Wood Dale, Illinois, USA) were evaluated with each nucleotide added to the basal diet at 0.5% of dry weight at the expense of cellulose. A positive control diet in this trial was a diet containing 5'- AMP from Sigma-Aldrich also supplemented at 0.5% by weight. Results showed significantly (P 0.05) was detected in whole-body proximate composition and protein retention of fish fed any of the dietary treatments. The respiratory burst of whole blood phagocytes also was significantly (P