Inclusion of Flaxseed, Broken Rice, and Distillers Dried Grains with Solubles (DDGS) in Broiler Chicken Ration Alters the Fatty Acid Profile, Oxidative Stability, and Other Functional Properties of Meat

2018 ◽  
Vol 120 (6) ◽  
pp. 1700470 ◽  
Author(s):  
Nasir Akbar Mir ◽  
Praveen K. Tyagi ◽  
Ashim K. Biswas ◽  
Pramod K. Tyagi ◽  
A. B. Mandal ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Functional Properties ◽  
Broiler Chicken ◽  
Distillers Dried Grains ◽  
Broken Rice

scholarly journals Impact of feeding chromium supplemented flaxseed based diet on fatty acid profile, oxidative stability and other functional properties of broiler chicken meat

2017 ◽  
Vol 54 (12) ◽  
pp. 3899-3907 ◽  
Author(s):  
Nasir Akbar Mir ◽  
Praveen K. Tyagi ◽  
A. K. Biswas ◽  
Pramod K. Tyagi ◽  
A. B. Mandal ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Functional Properties ◽  
Broiler Chicken ◽  
Chicken Meat

scholarly journals Growth performance, fatty acid profile and lipid oxidative stability of breast muscle in chickens fed probiotics and antibiotics or their mixture

2019 ◽  
Vol 48 (6) ◽  
Author(s):  
N.R. Abdulla ◽  
A.B. Sabow ◽  
H.L. Foo ◽  
T.C. Loh ◽  
A.M. Zamri
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Growth Performance ◽  
Fatty Acid Profile ◽  
Breast Muscle

Effect of dietary fish oil substitution with linseed oil on the performance, tissue fatty acid profile, metabolism, and oxidative stability of Atlantic salmon1,2

2005 ◽  
Vol 83 (12) ◽  
pp. 2853-2862 ◽  
Author(s):  
D. Menoyo ◽  
C. J. López-Bote ◽  
A. Obach ◽  
J. M. Bautista
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Linseed Oil ◽  
Tissue Fatty Acid ◽  
Dietary Fish

scholarly journals Study on the Profile of Fatty Acids of Broiler Chicken Raised and Slaughtered in Industrial System

2019 ◽  
Vol 70 (11) ◽  
pp. 4089-4094
Author(s):  
Marius Mihai Ciobanu ◽  
Paul Corneliu Boisteanu ◽  
Daniel Simeanu ◽  
Alina Narcisa Postolache ◽  
Roxana Lazar ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Broiler Chicken ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Industrial System ◽  
Nutritional Indices ◽  
Total Lipids ◽  
Different Levels

Fatty acid profile and the related nutritional indices of the breast, thigh and drumstick muscles were studied at three farms, suppliers of ROSS 308 line of broilers, slaughtered at the age of 42 days. The proximate chemical composition of the commercial slaughter cuts revealed contents between 16.26�22.78% for proteins and 1.80�7.45% for total lipids, the breast having the highest protein and ash content and lowest values for fat and moisture. The obtained values were mainly affected by region (P[0.001). Meat fatty acid profile was affected (P[0.001) by commercial slaughter regions (CSR) and by the interactions between CSR and supplier farms (Farm A, B, and C) at different levels. The obvious findings highlighted that Farm B supplied broilers with a delivered higher content of beneficial fatty acids (LA, LNA, AA, EPA, and DHA) in breasts and drumstick, while for thigh, Farm C had the best results. The content of total saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (MUFAs) had the highest level in the thigh (P[0.001).

scholarly journals Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability

2017 ◽  
Vol 60 (3) ◽  
pp. 191-198 ◽  
Author(s):  
Ewa Sosin-Bzducha ◽  
Michał Puchała
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Thiobarbituric Acid ◽  
Physicochemical Characteristics ◽  
Taste Intensity ◽  
Meat Tenderness ◽  
Longissimus Dorsi Muscle ◽  
Meat Aging

Abstract. In this experiment we used the meat of 16 Polish Red-and-White and Simmental bulls slaughtered at the age of 24 months. Physicochemical and organoleptic analyses were carried out on meat aged for 2, 7, 14 and 21 days and subjected to heat treatment. In addition, the effect of aging on oxidative stability and fatty acid profile of meat lipids was examined after 21 days of aging. The meat aging process determined all the physicochemical characteristics except for heating loss, as well as most of the sensory properties of meat. During aging, lightening of muscle colour, increased redness and chroma, and improved tenderness were observed. High scores were given for aroma intensity and taste desirability. The highest scores were awarded to meat aged for 7 and 14 days. The evaluation showed that meat tenderness and delicate texture steadily improved until day 14, after which they remained at a similar level or slightly deteriorated after 21 days of aging. Meat from the conserved breed generally had better scores, which could be influenced by better component scores for delicate texture and juiciness, as well as taste intensity. This study revealed no significant effect of breed on the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS). The amount of malondidehyde was higher in meat aged for 21 days than in fresh meat. Aging did have an effect on the fatty acid profile of longissimus dorsi muscle (MLD) intramuscular fat. Wet aging of meat for 21 days was found to alter the content of capric (C10 : 0), palmitoleic (C16 : 1) and stearic acids (C18 : 0).

Fatty acid profile, oxidative stability of lipids and sensory attributes of water restricted Xhosa goat meat supplemented with vitamin C

2021 ◽  
Author(s):  
O. F. Akinmoladun ◽  
F. N. Fon ◽  
C. T. Mpendulo ◽  
A. Hugo ◽  
A. B. Falowo ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vitamin C ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Sensory Attributes ◽  
Goat Meat

Fatty acid profile, oxidative stability and sensory quality of breast meat from turkeys fed diets with graded levels of flaxseed oil for different periods of time

2018 ◽  
Vol 58 (6) ◽  
pp. 1164
Author(s):  
Jan Jankowski ◽  
Zenon Zduńczyk ◽  
Dariusz Mikulski ◽  
Jerzy Juśkiewicz ◽  
Janusz F. Pomianowski ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Eicosapentaenoic Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Treatment ◽  
Flaxseed Oil ◽  
Breast Meat ◽  
Turkey Meat

The effect of partial or complete substitution (2.5% and 5%, respectively) of flaxseed oil for soybean oil on the fatty acid profile, oxidative stability and sensory quality of turkey breast meat was studied. Turkeys were fed experimental diets for 3, 4, 5 or 6 weeks before being slaughtered at 16 weeks of age. The percentages of α-linolenic acid and eicosapentaenoic acid in the total fatty acid pool of meat were determined by dietary intake and feeding duration. Even a prolonged dietary treatment with 5% flaxseed oil did not significantly increase the thiobarbituric acid reactive substances content of the turkey meat and did not have a detrimental effect on the sensory properties. The recommended n-6 : n-3 polyunsaturated fatty acids ratio (<4 : 1) in turkey meat can be easily achieved by feeding turkeys a diet containing 2.5% flaxseed oil for 3 weeks. To maintain the above ratio and increase eicosapentaenoic acid concentrations in the meat, the diet should contain 5% flaxseed oil.

Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile

2017 ◽  
Vol 215 ◽  
pp. 454-462 ◽  
Author(s):  
Thays H. Borges ◽  
José Alberto Pereira ◽  
Carmen Cabrera-Vique ◽  
Luis Lara ◽  
Adelson F. Oliveira ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Virgin Olive Oils ◽  
Olive Oils

Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oils

LWT ◽  
2010 ◽  
Vol 43 (9) ◽  
pp. 1409-1413 ◽  
Author(s):  
Herman Lutterodt ◽  
Marla Luther ◽  
Margaret Slavin ◽  
Jun-Jie Yin ◽  
John Parry ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Antioxidant Properties ◽  
Seed Oils ◽  
Black Cumin ◽  
Black Cumin Seed ◽  
Cold Pressed ◽  
Cumin Seed

scholarly journals Fatty acid profile, oxidative stability and toxicological safety of bayberry kernel oil

2013 ◽  
Vol 60 ◽  
pp. 92-97 ◽  
Author(s):  
Qile Xia ◽  
Siyi Pan ◽  
Meiyu Zheng ◽  
Jianbing Chen ◽  
Zhongxiang Fang ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Kernel Oil
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