Fibrous Feedstuff 28 April 2021

Fibrous Feedstuff

HNFAS researcher touts the functional benefits for livestock

Compared to the fattening up power of soybeans and corn, high-fiber animal feeds are often considered to be inefficient for optimal growth and production. But livestock producers may want to reconsider that stance, says Rajesh Jha of the Dept. of Human Nutrition, Food and Animal Sciences. “Our lab has studied many alternative feed components for developing cost-effective and sustainable animal production systems and, in the process, found many functional benefits of dietary fiber not previously appreciated,” he notes. Although fibrous feedstuffs typically have fewer calories and relatively lower nutritional values, the higher level of dietary fiber works to improve the animal’s gut health by modulating beneficial microorganisms in the large intestine, the same way as in humans. This, in turn, benefits the immune function, as well as overall health and performance.

“Alternative feedstuffs are a reasonably cheaper animal feed, and can be sourced locally,” Rajesh adds. “Interestingly, dietary fibers and their components have a prebiotic function and are considered alternatives to antibiotics in animal feeding programs. This is of particular importance when the animal industry is under pressure to produce food animals without antibiotics in their diets.”

The review paper, Dietary fiber in poultry nutrition and their effects on nutrient utilization, performance, gut health, and on the environment, appears in a recent issue of the Journal of Animal Science and Biotechnology. Related review and research papers are also available on Rajesh’s lab website.

Food Science Capstones 28 April 2021

Food Science Capstones

Join our seniors as they showcase poi, kava, CBD, breadfruit, and konjac

Our senior students in Food Science and Human Nutrition are winding up their academic careers at CTAHR, and you are invited! to their UH Food Science Capstone Student Presentations, hosted by the Hawaiʻi Institute of Food Technologists (HIFT). Trisha Nagasawa. Breadfruit and its capabilities as a flour.  Calah Bayley. Total phenolic content of a kava, salt instant coffee beverage product. Caitlin Yamasaki. Sensory evaluation of poi in candy.

  • Amanda Joya. Emulsion characteristics and physical stability of oil-in-water emulsion using CBD oil in a black tea beverage.
  • Kayla Morikami. Fat replacement in baked goods using konjac glucomannan.

Thursday, May 6th at 6:00 p.m. Please RSVP by May 4 to receive the online meeting details.

“Please join our seniors for an evening of research,” says Kara Ono, HIFT Section Chair. “We hope to see you there!”

It’s Cinco de Mayo! 28 April 2021

It’s Cinco de Mayo!

Join ASAO and HNFAS for the last cooking show of the schoolyear

A culinary adventure into Cinco de Mayo? Sounds like a fun way to conclude this year’s online cooking series from the Academic and Student Affairs Office and Dept. of Human Nutrition, Food & Animal Sciences. Join Lara Hackney as she dishes up Mexican Street Corn Salad, Sweet Potato Enchiladas, and Churro with Chocolate Ganache!May 7, 5:00 p.m. via Zoom

Please register in advance. ASAO will email you a list of ingredients and supplies needed. Students can still have their monthly care packages filled with free food and other goodies available. Pickup is May 6, 1:30 to 3:30 p.m., Gilmore courtyard.

Environmental Capstones 28 April 2021

Environmental Capstones

Join NREM seniors on May 4 as they present their final projects

The Dept. of of Natural Resources and Environmental Management invites you to tune in, sit back, and enjoy the 494 Senior Capstone Project Presentations:  Caroline Cech, Malia McDonald, and Payton Apiki: Reducing food waste across the UH Mānoa campus. Andrew Gibbons, Kiana Davis, Emilee Wong: Increasing native & naturalized plant diversity in urban environments


got Specialty Crop? 28 April 2021

got Specialty Crop?

Amjad needs your input on work conducted by CTAHR

CTAHR is in the business of benefiting Ag across the state, helping commercial and individual growers, improving collaboration among stakeholders, and advancing science-based discoveries for everyone. As the contribution of specialty crops – vegetables, fruits, tree nuts, dried fruits, horticulture, nursery crops, floriculture, seed crops, and certified organics – continues to increase in Hawaiʻi’s diversified agriculture economy, so has interest among local growers and Ag-related organizations.

To help guide CTAHR in allocating research and educational resources, a new survey is being conducted by Amjad Ahmad of Extension that will map the types and locations of all specialty crop work conducted by CTAHR.

Your contribution is highly appreciated. Please click the link and complete the survey today.

Photo by Kalani Matsumura, Oʻahu Extension


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