Fatty acid composition and sensory quality ofMusculus longissimus and carcass parameters in red deer (Cervus elaphus) grazed on natural pasture or fed a commercial feed mixture

2003 ◽  
Vol 83 (5) ◽  
pp. 419-424 ◽  
Author(s):  
Eva Wiklund ◽  
Timothy R Manley ◽  
Roger P Littlejohn ◽  
Joanne M Stevenson-Barry
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Cervus Elaphus ◽  
Sensory Quality ◽  
Red Deer ◽  
Feed Mixture ◽  
Natural Pasture ◽  
Commercial Feed ◽  
Carcass Parameters

scholarly journals Fatty Acid Composition of Meat and Edible Offal from Free-Living Red Deer (Cervus elaphus)

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 923
Author(s):  
Violeta Razmaitė ◽  
Vidmantas Pileckas ◽  
Artūras Šiukščius ◽  
Violeta Juškienė
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Cervus Elaphus ◽  
Skeletal Muscles ◽  
Red Deer ◽  
Atherogenic Index ◽  
Free Living

The objective of the study was to characterize tissue-associated differences in the fatty acid composition of fat in skeletal muscles M. longissimus dorsi (loin), M. biceps femoris (hind quarter), and M. triceps brachii (shoulder), and internal organs (i.e., liver, heart, and kidney) from free-living red deer (Cervus elaphus) females (n = 11) hunted in Lithuania. Skeletal muscles were characterized by lower content of free fat compared with the offal. The highest percentage of saturated fatty acids was found in the liver fat, whereas the lowest percentage was in the heart. Red deer offal showed significantly lower and higher proportions of monounsaturated and polyunsaturated fatty acids compared to meat, respectively. Higher proportions of oleic fatty acid in the shoulder and hind quarter compared to the loin were the only significant differences between skeletal muscles. The lowest and the highest n-6 polyunsaturated/n-3 polyunsaturated fatty acids (n-6/n-3PUFA) ratio were found in the liver and heart, respectively. More favorable lower atherogenic index and higher hypocholesterolemic/hypercholesterolemic ratio found in the offal showed their high nutritional value, however, higher peroxidizability index indicated higher susceptibility to lipid peroxidation compared to skeletal muscles.

scholarly journals Dietary Supplementation with Camelina sativa (L. Crantz) Forage in Autochthonous Ionica Goats: Effects on Milk and Caciotta Cheese Chemical, Fatty Acid Composition and Sensory Properties

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1589
Author(s):  
Maria Antonietta Colonna ◽  
Francesco Giannico ◽  
Vincenzo Tufarelli ◽  
Vito Laudadio ◽  
Maria Selvaggi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Dietary Supplementation ◽  
Camelina Sativa ◽  
Sensory Properties ◽  
Point Of View ◽  
Phenological Stages ◽  
Commercial Feed ◽  
Experimental Group

The research studied the effects of dietary supplementation with Camelina sativa fresh forage on the chemical and fatty acid composition of milk and Caciotta cheese, and its sensory properties. Twenty Ionica goats were randomly assigned to the following two groups (n = 10): the control received a traditional forage mixture (Avena sativa, 70%; Vicia sativa, 20%; Trifolium spp., 10%), while the experimental group was given Camelina sativa fresh forage (CAM). All of the dams grazed on pasture and received a commercial feed (500 g/head/day) at housing. The milk from the CAM group showed a higher (p < 0.05) content of dry matter, fat, lactose and concentrations of C6:0, C11:0, C14:0, C18:2 n-6, CLA and PUFA, while lower (p < 0.05) amounts of C12:0, C18:0 and saturated long chain FA (SLCFA). The Caciotta cheese from the CAM group showed a greater (p < 0.05) content of n-6 FA and n-6/n-3 ratio, although close to four, thus resulting adequate under the nutritional point of view. The overall liking, odour, taste, hardness, solubility and “goaty” flavour were better (p < 0.05) in the CAM cheeses. Further investigation would be advisable in order to evaluate the effect of feeding Camelina forage obtained from different phenological stages, and the application of ensiling techniques.

scholarly journals Sensori dan Karakteristik Asam Lemak Daging Itik Cihateup, Alabio dan Silangannya (Sensory and Fatty Acids Characteristics of Cihateup Duck Meats, Alabio and Cross-bred)

2015 ◽  
Vol 5 (1) ◽  
pp. 17-25
Author(s):  
Fitriani Eka Puji Lestari ◽  
Jakaria Jakaria ◽  
Rukmiasih Rukmiasih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Odor Intensity ◽  
Metabolic Energy ◽  
Composition Analysis ◽  
Commercial Feed ◽  
The One ◽  
Fatty Acid Composition Analysis

The purpose of this study was to evaluate the off odor in the meat of Alabio, Cihateup and cross-bred of both on the second generation. There were 36 ducks consisting 8 Cihateup Ducks, 9 alabio ducks and 19 cross-bred ducks. These ducks were reared for 10 weeks and fed by commercial feed containing 21-23% protein and 2900-3000 kcal/kg metabolic energy as much as 125 g/head/day. Ducks were put in colonies in box sized 1m x1 m. The off odor intensity, degree of liking and fatty acid composition of chest and thighs meat from Cihateup Duck, Alabio Duck and their crossbreeding were determined. Therefore, off odor intensity was analyzed using the rating intensity. Degree of liking was performed by hedonic ratio fatty acid composition analysis which was conducted by Gas Chromatography (GC). The off odor intensity of commercial meet of Alabio, Cihateup and their crossbreeding were not significantly different. Degree of aroma liking among Alabio, Cihateup and their crossbreeding meat was significantly different in breast commercial cutting where their cross breeding meat had the highest degree of liking. Ratio of unsaturated fatty acid to saturated fatty acid of meat from crossbreeding duck was lower than the one from the ancestor.Keyword: sensory, duck meat, Alabio, Cihateup, cross-breed

Fatty Acid Composition and Sensory Evaluation of African Catfish, Clarias gariepinus Reared under Different Culture Enclosures

2021 ◽  
Vol 16 (2) ◽  
pp. 7-11
Author(s):  
O.I Oluwalola ◽  
O.A Fagbenro
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Sensory Evaluation ◽  
Acid Composition ◽  
Sensory Quality ◽  
Unsaturated Fatty Acids ◽  
Clarias Gariepinus ◽  
African Catfish ◽  
Earthen Ponds

This study was carried out to determine the fatty acid composition and sensory quality of Clarias gariepinus from different culture enclosures (plastic, sandcrete tanks and earthen ponds), at the Teaching and Research Farm of Department of Fisheries and Aquaculture Technology, Federal University of Technology, Akure, Ondo State, Nigeria. The comparative work was carried out to find out if habitat could influence the nutrient composition of the fish. Standard procedures were used in the analysis of tissue nutrient. Sensory evaluation study revealed differences in taste and texture indices considered for C. gariepinus reared in plastic, sandcrete tanks and earthen ponds (p<0.05). Fatty acid profiles of C. gariepinus were determined using Gas chromatography-mass spectrometry (GC-MS) method. The percentage of saturated and unsaturated fatty acids was higher (49.99%, 23.17%) in earthen pond cultured C. gariepinus than the plastic and sandcrete tanks. The study revealed that C. gariepinus raised in earthen pond possess fatty acid composition and sensory quality advantages over the plastic and sandcrete tanks. Keywords: Fatty acids, Sensory evaluation, Culture enclosures, Clarias gariepinus

Effects of fatty acid composition of liquid margarines on sensory quality of cakes

2010 ◽  
Vol 39 (2) ◽  
pp. 136-148 ◽  
Author(s):  
J. Rutkowska ◽  
A. Żbikowska
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sensory Quality
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