Changes in intramuscular fat, fatty acid profile and cholesterol content induced by zeranol implantation strategy in hair lambs

2011 ◽  
Vol 92 (7) ◽  
pp. 1362-1367 ◽  
Author(s):  
Nidia V Valenzuela-Grijalva ◽  
Humberto González-Rios ◽  
Thalia Y Islava ◽  
Martin Valenzuela ◽  
Gastón Torrescano ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Cholesterol Content ◽  
Intramuscular Fat

scholarly journals Meat production characteristics of Turkish native breeds: II. meat quality, fatty acid, and cholesterol profile of lambs

2019 ◽  
Vol 62 (1) ◽  
pp. 41-48 ◽  
Author(s):  
Yüksel Aksoy ◽  
Ümran Çiçek ◽  
Uğur Şen ◽  
Emre Şirin ◽  
Mustafa Uğurlu ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Dry Matter ◽  
Cholesterol Content ◽  
Intramuscular Fat ◽  
Meat Production ◽  
Target Weight ◽  
Indigenous Sheep ◽  
Water Holding

Abstract. The study conducted a comparison of meat quality, fatty acid profile, and cholesterol amounts of longissimus dorsi (LD) and semitendinosus (ST) muscles of male lambs born to Turkish indigenous sheep breeds raised under intensive conditions. A total of 36 singleton male lambs were used as experimental animals of the Akkaraman (A), Morkaraman (M), Awassi (IW), Karayaka (KR), Kıvırcık (KV), and Middle Anatolian Merino (MAM) pure breeds. All lambs were fed the same diet until they reached a target weight of 40 kg weight. After the feeding period, all lambs were slaughtered and LD and ST muscle samples were collected to determine meat quality traits, fatty acid profile, and cholesterol amounts. Although there were no significant differences between lambs in terms of the fatty acid profile of LD and ST muscles, KR lambs had a higher cholesterol content in both muscles in comparison with the lambs born to other breeds (p<0.05). While water-holding capacity, dripping loss, pH, color, dry matter, ash, and intramuscular fat values of ST muscles showed differences among breeds (p<0.05), dripping loss, pH, cooking loss, color, dry matter, ash, protein, and intramuscular fat values of LD muscles differed between breeds (p<0.05). The data of the current study indicated that meat quality characteristics and cholesterol contents of Turkish indigenous breeds showed differences, and these differences may be used for alternative lamb meat production for the consumer.

scholarly journals Meat quality and fatty acid profile of the musculus longissimus lumborum in Czech Fleckvieh, Charolais and Charolais × Czech Fleckvieh bulls fed different types of silages

2010 ◽  
Vol 55 (No. 11) ◽  
pp. 479-487 ◽  
Author(s):  
L. Bartoň ◽  
D. Bureš ◽  
V. Kudrna
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Dry Matter ◽  
Intramuscular Fat ◽  
Quality Parameters ◽  
Dietary Energy ◽  
Maize Silage ◽  
Different Types ◽  
Longissimus Lumborum

The effects of breed and diet containing different types of silages on meat quality parameters and fatty acid profile of m. longissimus lumborum (MLL) were evaluated in a total of 30 Czech Fleckvieh (CF), Charolais (CH) and Charolais &times; Czech Fleckvieh (CH &times; CF) bulls. The animals were fed two mixed diets: MS (based on maize silage) and LCS (based on legume-cereal mixture silage and lucerne silages) with different concentrations of dietary energy and fatty acids. The MLL from CH bulls had the lowest content of dry matter (P &lt; 0.01), less protein (P &lt; 0.01) and lighter meat (P &lt; 0.01) compared to the CF. The extensive LCS diet reduced dry matter (P &lt; 0.01) and intramuscular fat (P &lt; 0.01) and increased the content of hydroxyproline (P &lt; 0.05). The CH bulls exhibited higher PUFA n-3 (P &lt; 0.05) and lower MUFA (P &lt; 0.05) compared to the CF, with the CH &times; CF being intermediate. The LCS diet enhanced the proportions of PUFA (P &lt; 0.05) and PUFA n-3 (P &lt; 0.001) and reduced MUFA (P &lt; 0.001). In conclusion, both breed and diet affected the meat quality and fatty acid profile of the intramuscular fat of the bulls. The replacement of maize silage with the legume-cereal mixture and lucerne silages in the diet reduced the concentration of intramuscular fat and improved its fatty acid profile from the human nutrition perspective.

Effect of different roughages sources on performance, milk composition, fatty acid profile, and milk cholesterol content of feedlot feed crossbred cows (Holstein × Zebu)

2018 ◽  
Vol 51 (3) ◽  
pp. 599-604 ◽  
Author(s):  
Bismarck Moreira Santiago ◽  
Fabiano Ferreira da Silva ◽  
Robério Rodrigues Silva ◽  
Evely Giovanna Leite Costa ◽  
Antonio Ferraz Porto Junior ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Cholesterol Content ◽  
Milk Composition ◽  
Crossbred Cows

scholarly journals Effect of intensive fattening of lambs with forages on the fatty acid profile of intramuscular and subcutaneous fat

2010 ◽  
Vol 55 (No. 10) ◽  
pp. 408-419 ◽  
Author(s):  
U. Kaczor ◽  
B. Borys ◽  
H. Pustkowiak
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Quality Parameters ◽  
Similar Proportion ◽  
Favourable Effect ◽  
Fa Composition ◽  
Unfavourable Effect ◽  
Health Quality

The effect of forage and breed of lambs on the fatty acid profile of intramuscular fat in m. longis-<br />simus lumborum (LL) and depot fat (SCF) above this muscle was investigated. The study was carried out in two replications on 36 Koluda sheep (KS) and Ile de France&times;KS (IF&times;KS) ram-lambs fattened intensively to 32&ndash;37 kg of body weight. Lambs were fed ad libitum the same concentrate mixture and different roughage supplements: grass hay in group C (control), field forage fed in a sheep house in group F, and pasture grazing (4 h/day) in group P. In the case of LL fat, the composition of fatty acids was found to deteriorate in lambs receiving forages compared to lambs from group C. Lambs grazed on pasture (P) had a higher content of LL fat (2.31 and 1.90% in P and C, respectively; P &le; 0.05), a higher proportion of SFA (42.1 vs 39.6%; P &le; 0.01), a similar proportion of MUFA, and a lower proportion of PUFA (10.4 vs 12.5%; P &le; 0.05). With similar content of depot fat, changes in the FA composition of SCF fat were observed in F lambs compared to group C. Compared to C lambs, SCF of F and P lambs contained less SFA (5.16% vs 46.8; P &le; 0.01 and 49.3%) and more MUFA (41.8% vs 45.6; P &le; 0.01 and 43.6%), with a similar proportion of PUFA and higher CLA content in group P (by 17.8%). The crossing of KS with Ile de France meat rams did not result in any differences in LL fat content, with a generally unfavourable effect on FA composition and health quality parameters calculated on this basis. The present study showed an unfavourable effect of supplemental forage in intensive fattening of lambs on the fatty acid composition of intramuscular fat. However, both variants of forage use had a generally favourable effect on the lipid profile of subcutaneous fat.

scholarly journals Influence of dietary vitamin e and copper on fatty acid profile and cholesterol content of raw and cooked broiler meat

2011 ◽  
Vol 49 (No. 2) ◽  
pp. 71-79 ◽  
Author(s):  
V. Skřivanová ◽  
M. Skřivan ◽  
E. Tůmová ◽  
S. Ševčíková
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Fatty Acid Profile ◽  
Monounsaturated Fatty Acids ◽  
Cholesterol Content ◽  
Dietary Vitamin ◽  
Oleic Acid Content ◽  
Broiler Meat ◽  
Meat Cooking

We examined the influence of a diet containing 4% of rapeseed oil, 35 mg or 126 mg copper and supplement of 100 mg vitamin E per 1 kg on fatty acid profile and cholesterol content in raw and cooked broiler leg meat. Copper was added to feed mixtures as CuSO<sub>4</sub>.5H<sub>2</sub>O. The fatty acid profile and cholesterol content were also determined in raw, stewed and roasted meat of broilers receiving the same diet but with a supplement of 20 mg vitamin E. The results showed that 126 and 35 mg Cu/kg significantly increased oleic acid content. Monounsaturated fatty acids accounted for 51% and 52% of all fatty acids. The relatively low copper concentration of 35 mg/kg feed with a major portion of soybean, wheat and maize and vitamin E supplementation of 100 mg/kg reduced (P &lt; 0.01) EPA by 17%, DPA by 16% and DHA by 11 and 15% (P &lt; 0.05). All tested copper doses reduced cholesterol: 126 mg Cu by 22%, 35 mg by 6% and 126 mg in combination with 35 mg copper in relation to broiler age by 7% (P &lt; 0.05); none of the cooking procedures influenced cholesterol. Meat cooking in experiment 1 did not influence the content of any fatty acid. Copper &times; cooking interactions were insignificant for all fatty acids and cholesterol. In experiment 2 more changes in the numerical values of fatty acids were caused by stewing compared to roasting. Among the valuable fatty acids n-3 long chain acids were influenced by both cooking procedures to the largest extent. Docosahexaenoic acid was reduced to about 60% of the original value (P &lt; 0.05). On the other hand, a decrease in myristic acid by 14% in stewed meat and 12% in roasted meat (P &lt; 0.05) was positive.

Physicochemical composition, fatty acid profile and cholesterol content of “Pecorino Carmasciano” cheese, a traditional Italian dairy product

2014 ◽  
Vol 36 (1-2) ◽  
pp. 85-89 ◽  
Author(s):  
Raffaele Marrone ◽  
Anna Balestrieri ◽  
Tiziana Pepe ◽  
Lucia Vollano ◽  
Nicoletta Murru ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Dairy Product ◽  
Cholesterol Content ◽  
Physicochemical Composition

Correlations between cholesterol content, fatty acid composition and health lipid indices in fat of chosen tissues and organs of finishing pigs

2014 ◽  
Vol 17 (3) ◽  
pp. 535-537 ◽  
Author(s):  
E. R. Grela ◽  
E. Hanczakowska ◽  
E. Kowalczuk-Vasilev
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Cholesterol Content ◽  
Tissue Type ◽  
Finishing Pigs ◽  
Tissue Samples ◽  
Health Related ◽  
Total Pufa

Abstract The aim of this study was to estimate fatty acid composition, health related lipid indices (atherogenic-AI and thrombogenic-IT indices, h/H ratio) and the correlation between these traits and cholesterol content in various tissues of fatteners. The experiment involved 60 crossbred pigs (PL × PLW) × Duroc. The animals were slaughtered at 115 ± 2.0 kg body weight. The tissue samples (backfat, m. longissimus, liver, heart) were collected to analyze fatty acid profile and cholesterol content. The highest PUFA level was determined in the fat of the heart and liver. Weak to moderate correlations were observed between cholesterol content and most of the studied indices of fatty acid profile of the analyzed tissues. Importantly, the most significant correlations were established between the examined traits in the heart fat. Generally, irrespective of tissue type, the cholesterol level was negatively correlated with total PUFA, n-3 and n-6 FA content and h/H ratio.

scholarly journals Fatty acid profile and cholesterol content of Ghezel sheep milk during lactation period

2017 ◽  
Vol 46 (4) ◽  
pp. 457-463 ◽  
Author(s):  
A. Alizadeh ◽  
M.R. Ehsani ◽  
L. Rofehgarinejad
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Cholesterol Content ◽  
Lactation Period ◽  
Sheep Milk

scholarly journals Composition and properties of meat of Pomeranian purebred lambs and their crossbreeds with Berrichon du Cher and Charolaise

2006 ◽  
Vol 49 (5) ◽  
pp. 494-501
Author(s):  
H. Brzostowski ◽  
R. Niżnikowski ◽  
S. Milewski
Keyword(s):  
Fatty Acid ◽  
Dry Matter ◽  
Calorific Value ◽  
Cholesterol Content ◽  
Intramuscular Fat ◽  
Quadriceps Muscle ◽  
Considerable Influence ◽  
Texture Measurement ◽  
Texture Parameters ◽  
Sire Breed

Abstract. The quality characteristics of meat from 50-day-old Pomeranian lambs (PP) and crossbreeds by Berrichon du Cher (PB) and Charolaise (PCH) rams were determined in the study. Samples of the quadriceps muscle of the tight (m. quadriceps femoris) were taken to determine the chemical composition, physicochemical and healthful properties of meat, such as energy value, concentrations of cholesterol and collagen and the fatty acid profile in intramuscular fat. A sensory evaluation of lamb and texture measurement were also performed. It was found that both sire breeds had a significant effect on meat quality. Meat from crossbreds contained more dry matter and protein, and was characterized by a more desirable W/P ratio, a lower calorific value, a lower collagen content and better texture parameters. Crossing had no considerable influence on the fatty acid composition in intramuscular fat, but caused changes in the cholesterol content of meat, which decreased in PB lambs and increased in PCH lambs. Taking into account the health benefits and culinary values of lamb, Berrichon du Cher is a preferred sire breed.

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