scholarly journals Nutritional value and fatty acid profile of two wild edible limpets from the Madeira Archipelago

2019 ◽  
Vol 245 (4) ◽  
pp. 895-905 ◽  
Author(s):  
Igor Fernandes ◽  
Tomásia Fernandes ◽  
Nereida Cordeiro
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Nutritional Value ◽  
Madeira Archipelago

scholarly journals Effect of Pasture or Maize Silage Feeding on the Nutritional Value of Beef

2012 ◽  
Vol 12 (1) ◽  
pp. 81-93 ◽  
Author(s):  
Andrzej Łozicki ◽  
Maria Dymnicka ◽  
Ewa Arkuszewska ◽  
Henryk Pustkowiak
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Fatty Acid Profile ◽  
Nutritional Value ◽  
Total Content ◽  
Thiobarbituric Acid ◽  
Fat Content ◽  
Maize Silage ◽  
Final Body Weight

Effect of Pasture or Maize Silage Feeding on the Nutritional Value of BeefThe objective of this study was to evaluate the nutritional value of beef from different production systems. The study was conducted with Hereford bulls on organic and conventional farms. On the organic farm, fattening was mainly based on roughages, including pasture forage in the summer season, when the end of fattening occurred. On the conventional farm the bulls were fed maize silage and concentrate. On both farms, the animals were aged 7-9 months at the beginning of fattening. The bulls were fattened to a final body weight of 550-600 kg. Samples of longissimus thoracis muscle were collected from half-carcasses of slaughtered bulls originating from each farm to analyse fat content, fatty acid profile, and content of selected minerals and vitamin E. Muscle samples were additionally analysed for the concentration of thiobarbituric acid-reactive substances 3 and 7 days after slaughter. Analyses showed a lower fat content in longissimus thoracis muscle of bulls from the pasture feeding system. The fatty acid profile was also characterized by a lower content of C 14:0, and a higher content of polyunsaturated fatty acids (PUFA), including C18:3 n-3, conjugated linoleic acid, C 20:5 n-3, and C 22:5 n-3, as well as by a lower ratio of n-6/n-3 PUFA. The total content of monounsaturated fatty acids was significantly higher in animals fed maize silage and feed concentrate. In turn, the muscle of pasture fed animals had higher levels of Na, Zn and Fe as well as of vitamin E.

Effect of carrot supplementation on nutritional value of insects: a case study with Jamaican field cricket (Gryllus assimilis)

2021 ◽  
pp. 1-10
Author(s):  
M. Kulma ◽  
D. Petříčková ◽  
M. Kurečka ◽  
Z. Kotíková ◽  
J. Táborský ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Nutritional Value ◽  
Field Cricket ◽  
Feed Conversion ◽  
Beneficial Effects ◽  
Total Fatty Acids ◽  
Β Carotene

The fortification of feed is known to be a useful tool to manipulate the nutritional value of insects. This study aimed to reveal the effect of carrot supplement duration on the basic nutrients, fatty acid profile, carotenes, and tocopherols. Jamaican crickets (Gryllus assimilis) were provided with chicken feed supplemented with carrots ad libitum for 0, 3, 7, 14 and 60 days prior to harvest. The supplementation increased the levels of α-carotene and β-carotene in the insects. The content of carotenoids did not significantly differ between groups fed carrot for 14 (α-carotene = 13.7 μg/g DM; β-carotene = 34.6 μg/g DM) and 60 days (α-carotene = 15.2 μg/g DM; β-carotene = 37.2 μg/g DM), suggesting that the capacity of the insects to store carotenes is limited. Some carotenoids (α-carotene = 5.4 μg/g DM; β-carotene = 12.8 μg/g DM) were found in crickets given carrot supplementation for only 3 days prior to harvest. Carrot supplementation affected the fatty acid profile of the insects. Crickets fed carrot for 60 and 14 days contained lower levels of SFA (32.00 and 32.74% of total fatty acids respectively) and higher levels of PUFA (33.06 and 32.49% of total fatty acids respectively) in comparison with insects fed for 0, 3 or 7 days. No influence of carrot supplementation was observed in feed conversion, tocopherols and basic nutrients (proteins, lipids, ash). Conclusively, the paper showed some beneficial effects of carrot supplementation, when the highest levels of carotenoids were reached by 14 and 60 days of carrot provision. Therefore, the whole life supplementation seems to be not necessary to reach the increased content of carotenoids in crickets.

Nutritional value of flaxseed meal for swine and its effects on the fatty acid profile of the carcass1

2009 ◽  
Vol 87 (11) ◽  
pp. 3607-3619 ◽  
Author(s):  
L. Eastwood ◽  
P. R. Kish ◽  
A. D. Beaulieu ◽  
P. Leterme
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Nutritional Value ◽  
Flaxseed Meal

Lipid content, fatty acid profile, and nutritional value of new oat cultivars

2018 ◽  
Vol 84 ◽  
pp. 44-48 ◽  
Author(s):  
Lenka Kouřimská ◽  
Monika Sabolová ◽  
Pavel Horčička ◽  
Stanislav Rys ◽  
Matěj Božik
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Lipid Content ◽  
Nutritional Value ◽  
Oat Cultivars

scholarly journals Impact of genotype on fatty acid profile, oil content and nutritional value of the sweet fruits of Acrocomia aculeata

2020 ◽  
Vol 42 (6) ◽  
Author(s):  
Rosemar Antoniassi ◽  
Sidinea Cordeiro de Freitas ◽  
Tania dos Santos Silva ◽  
Manuela Cristina Pessanha de Araujo Santiago ◽  
Allan Eduardo Wilhelm ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Nutritional Value ◽  
Oil Content ◽  
Biodiesel Production ◽  
Fruit Characteristics ◽  
Total Dietary Fiber ◽  
Glucose Content ◽  
Significant Difference ◽  
Acrocomia Aculeata

Abstract Macauba (Acrocomia aculeata) has mainly been evaluated as an oil source focused on biodiesel production. Furthermore, the fruit mesocarp and kernel are edible, and candies, jelly, sweet alcoholic liquor and ice cream are also produced from the mesocarp. Despite its consumption, there is still a lack of information on the nutritional composition of macauba. Selected macauba genotypes producing fruits with a sweet mesocarp were evaluated regarding the fruit characteristics, proximate composition, oil content and fatty acid profile. The mesocarp total sugar (fructose and glucose) content ranged from 4.5 to 9.6 g/100 g, total dietary fiber varied from 6.8 to 9.3 g/100 g, while protein content was up to 2.2 g/100 g (wet basis). There was a significant difference among genotypes for fruit characteristics, pulp oil content (7-29 g/100 g wet basis), and fatty acids from the mesocarp such as C18:1 (36-63%), C18:2 (7-35%) and C18:3 (0.8-7%)(p<0.05), and one of the evaluated genotypes may contribute to daily intake of linoleic and linolenic acids. The carotenes in the mesocarp oil ranged from 30-240 mg/kg. Lauric acid was the main fatty acid in the kernel oil. The differences observed depended on the genetic diversity and point out the nutritional value and different applications for macauba mesocarps.

Effect of wilting and type of additive on the fatty acid composition of grass silage

2002 ◽  
Vol 2002 ◽  
pp. 49-49
Author(s):  
H.E. Warren ◽  
J.K.S. Tweed ◽  
S.J. Youell ◽  
R. J. Dewhurst ◽  
J.D. Wood ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Linolenic Acid ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Nutritional Value ◽  
Red Clover ◽  
Grass Silage

Forages, such as grass and red clover, are a rich source of n -3 polyunsaturated fatty acids, especially α-linolenic acid (C18:3n -3), and may be used as a method of improving the nutritional value of ruminant products. Silage is an important feed for cattle, therefore, a study was carried out to elucidate the effects of wilting and the use of additives on the fatty acid profile of the resultant silage.

scholarly journals Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru

2021 ◽  
Vol 8 ◽  
Author(s):  
Manuel Oliva-Cruz ◽  
Pati Llanina Mori-Culqui ◽  
Aline C. Caetano ◽  
Malluri Goñas ◽  
Nuri C. Vilca-Valqui ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Nutritional Value ◽  
Raw Material ◽  
Fatty Acid Profiles ◽  
Cocoa Beans ◽  
Chocolate Industry ◽  
Total Fat ◽  
San Martín

Cocoa beans are the raw material for the chocolate industry. In this study, the total fat contents and fatty acid profiles of fine-aroma cocoa beans of 30 cocoa ecotypes from northeastern Peru were evaluated. Results showed that SJJ-1 and ACJ-11 ecotypes from San Martin and Amazonas regions, respectively, presented highest percentages of total fat with an average of 30.49%. With respect to fatty acid profiles, it was found that cocoa ecotypes are composed of 10 fatty acids (C14:0, C16:0, C16:1, C18:0, C17:0, C18:1, C18:2, C18:3, C20:0, and C22:0); based on this profile, 5 clusters were determined. Cluster 5 had the highest content of C17:0 fatty acid (0.47%); however, the clusters 1, 2, 3, and 4 had the lowest content of this fatty acid (0.37%, 0.32%, 0.32%, respectively). The clusters 3 and 4 showed the highest content of C16:0 fatty acid (31.13% y 28.97%, respectively). The clusters 3 and 5 contained the highest content of the acid C18:1 (27.08% y 26.82%, respectively). The PCA found that C18:0 and C20:0 fatty acids are correlated, and are fundamentally opposite to C18:1, C16:0, and C18:3 acids. These results may be useful in identifying raw material for the development of specialty chocolates with better nutritional value than traditional cocoa.

scholarly journals Evaluation of Long Sea Snail Hinia reticulata (Gastropod) from the Middle Adriatic Sea as a Possible Alternative for Human Consumption

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 905
Author(s):  
Alberto Felici ◽  
Nina Bilandžić ◽  
Gian Enrico Magi ◽  
Nicolaia Iaffaldano ◽  
Elisa Fiordelmondo ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Nutritional Value ◽  
Adriatic Sea ◽  
Calcium Content ◽  
Human Consumption ◽  
Quality Traits ◽  
The Common ◽  
Total Body

In mid Adriatic Sea the common sea snail is the habitual snail eaten, but over the years fishermen started to capture also the long sea snail, a possible alternative for human consumption. This study aims to compare the quality traits of the edible fraction in the common and long sea snails. In this study, common and long sea snail samples were provided by fishermen in November 2018 and March 2019. Total weight (meat and shell), fractions of meat and shell (after having extracted the edible part), fatty acid, elements in meat, and calcium content in shells were determined. Meat quality traits showed high nutritional value without significant differences between the two species. The fatty acid profile showed n3/n6 ratio significantly different both considering the season of sampling (November: 4.1; March: 2.38) and the species of sea snail (common: 4.98; long: 2.86). The long species showed a higher yield in the total body and calcium content concentrations. However, the long sea snail showed 50% lower meat yield compared with the common sea snail. In conclusion, the long sea snail can be used as an alternative to the common sea snail for human consumption.

Sign in / Sign up

Export Citation Format

Share Document