Changes in the nutritional quality of decaying leaf litter in a stream based on fatty acid content

This study was carried out to evaluate the effect of replacing maize with low tannin sorghum (LTS) in layer feed on the physical and nutritional quality of eggs of layers at peak egg production stage. One hundred and twenty, 30-weeks old hens were grouped into three blocks of forty birds per block and were subjected to three different diets: 100%Maize, 50%Maize50%LTS and 100%LTS for 8 weeks. Eggs were collected on the 4th and 8th week of feeding trial. The results showed that eggs had statistically similar weights, amounts of protein, fat, Vitamin E and Vitamin A. The colour of egg yolks increased in lightness and reduced in hue and Chroma significantly across all the dietary blocks with increase in LTS while cholesterol content decreased. The saturated fatty acid content in the albumin and yolk oil extract remained constant irrespective of the period of feeding or variation of Maize and LTS content. The Monounsaturated fatty acid content decreased significantly (P=0.0003) during the whole trial diet period. The Polyunsaturated fatty acid content remained constant for the albumin (P=0.4095) while the yolk showed an increase (P=0.1162) from the initial 15.82±0.57 g/100g on the 4th week to 24.05±7.25 g/100g on the 8th week for diets with 100%Maize. 50%M50%LTS increased from 14.59±0.16 to 21.48±4.19 g/100g and 100%LTS had its Polyunsaturated fatty acid content decline from 13.36±0.31 to 10.71±0.32g/100g. This study indicates that LTS can replace Maize as a source of energy in chicken feeds with no adverse effects on the quality of the eggs.

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Phosphorus limitation effects on the fatty acid content and nutritional quality of a green alga and a diatom

SIL Proceedings 1922-2010 ◽

10.1080/03680770.1995.11901011 ◽

1998 ◽

Vol 26 (4) ◽

pp. 1659-1664 ◽

Cited By ~ 2

Author(s):

Gunnel Ahlgren ◽

Katarina Zeipel ◽

Inga-Britt Gustafsson

Keyword(s):

Fatty Acid ◽

Green Alga ◽

Acid Content ◽

Nutritional Quality ◽

Fatty Acid Content ◽

Phosphorus Limitation

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Analisis Penggunaan dan Syarat Mutu Minyak Goreng pada Penjaja Makanan di Food Court UAI

JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI ◽

10.36722/sst.v1i3.52 ◽

2012 ◽

Vol 1 (3) ◽

pp. 147

Author(s):

Nita Noriko ◽

Dewi Elfidasari ◽

Analekta Tiara Perdana ◽

Ninditasya Wulandari ◽

Widhi Wijayanti

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Water Content ◽

Free Fatty Acid Content ◽

Acid Content ◽

Fatty Acid Content ◽

Trade Mark ◽

Cooking Oil ◽

Oil Utilization

<p style="text-align: justify;">Masyarakat Indonesia memiliki ketergantungan terhadap minyak goreng. Berdasarkan hal tersebut, perlu dilakukan penelitian tentang penggunaan dan mutu minyak goreng yang beredar di masyarakat khususnya pada <em>food court</em> Universitas Al Azhar Indonesia. Analisis penggunaan minyak goreng penjaja makanan dilakukan dengan melakukan survey. Untuk mengetahui kualitas minyak goreng, dilakukan analisis laboratorium yang meliputi pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod. Dari dua belas kantin, ada sembilan kantin yang menggunakan minyak goreng. Hasil analisis penggunaan minyak goreng, penjaja makanan secara konsisten 34% menggunakan minyak goreng bermerek dagang A. Pemilihan minyak berdasarkan warna dilakukan oleh 45% penjaja makanan. Berdasarkan frekuensi pembelian, 56% penjaja makanan membeli minyak per hari. Selain itu, 45% penjaja makanan menggunakan minyak dua kali pakai. Analisis kebutuhan minyak menunjukkan, 34% penjaja makanan menghabiskan 5 liter minyak per hari. Cara pembuangan minyak yang dilakukan oleh penjaja, 78% membuang minyaknya setelah digunakan, dimana 67% penjaja makanan membuangnya ke tempat sampah. Berdasarkan pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod menunjukkan bahwa minyak goreng yang digunakan belum memenuhi standar syarat mutu, walaupun kadar air yang masih di dalam ambang batas normal yaitu kurang dari 0,30%, namun kadar asam lemak bebas baik sebelum maupun sesudah penggunaan melebihi ambang batas normal yang didukung oleh hasil pengukuran bilangan Iod.</p><h6 style="text-align: center;"><strong>Abstract</strong></h6><p style="text-align: justify;">Indonesian society has dependence of cooking oil. Based on this condition, the analysis of cooking oil utilization and quality requirement at UAI food court is necessary and it was done. The analysis of cooking oil utilization was done by doing some survey. In order to search the quality of cooking oil, laboratory analysis was done that consist of water content, free fatty acid content, and Iod number. There are nine canteens from twelve canteens which utilize cooking oil. The result of cooking oil utilization analysis shows that 34% of merchant is utilizing A trade mark cooking oil, 45% is identifying cooking oil based on color. 56% is buying cooking oil per day, 45% is utilizing the cooking oil twice, 34% is spending 5 liters cooking oil per day, 78% is casting the cooking oil after utilize it, and 67% is casting the cooking oil into trash can. Based on the result of water content, free fatty acid content, and Iod number analysis showed that cooking oil is never fulfill normal limit, although the water content is still in proper limit is less than 0,30%, whereas free fatty acid content before or after analysis are very high and do not in proper limit and it is supported by Iod number measurement result.</p>

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Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

Fermentation ◽

10.3390/fermentation5020044 ◽

2019 ◽

Vol 5 (2) ◽

pp. 44 ◽

Cited By ~ 1

Author(s):

Omarini ◽

Labuckas ◽

Zunino ◽

Pizzolitto ◽

Fernández-Lahore ◽

...

Keyword(s):

Fatty Acid ◽

Solid State ◽

Rice Bran ◽

Solid State Fermentation ◽

Acid Content ◽

Nutritional Quality ◽

Oleic Acid Content ◽

Pleurotus Sapidus ◽

Process Strategy

Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate. During fermentation, samples were withdrawn at different time intervals (4, 6, and 10 days) and further analyzed. Established methods were deployed to monitor the changes in nutritional composition (carbohydrates, proteins, ash, and lipids). Additionally, changes in fatty acid composition was studied as a function of culture progress. Results showed that the SSF of rice bran increased total carbohydrates from 36.6% to 50.2%, total proteins from 7.4% to 12.8%, and ash from 7.6% to 11.5%. However, the total lipid content was reduced from 48.5% to 27.8%. The fatty acid (FA) composition of RB included mainly oleic, linoleic, and palmitic acids. Upon fermentation with P. sapidus, small differences were found: linoleic acid and oleic acid content were increased by 0.4% and 1.1%, respectively, while palmitic acid content was reduced by 0.8%. This study demonstrated an improvement in the nutritional quality of RB after fermentation with P. sapidus, since protein, carbohydrates, minerals, and specific FA components were increased. As a whole, our results indicate that fermented rice bran could be used as a high-quality animal feed supplement.

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The Influence of Temperature on Changes in the Distinguishing Features of the Usable Quality of Soybean Meal

New Trends in Production Engineering ◽

10.2478/ntpe-2018-0047 ◽

2018 ◽

Vol 1 (1) ◽

pp. 377-383

Author(s):

Beata Drzewieniecka ◽

Jan Drzewieniecki ◽

Miroslav Blatnický

Keyword(s):

Fatty Acid ◽

Soybean Meal ◽

Acid Content ◽

Fatty Acid Content ◽

Transport Processes ◽

Influence Of Temperature ◽

Influence Of Temperature On ◽

The Impact ◽

Distinguishing Features

Abstract Soybean meal is one of the fodder components. It is a by-product of the production of soybean oil. Soybean meal is a specific cargo due to changes that may occur in it during transport processes. These changes are subject to many distinguishing features of usable quality inter alia fat and fatty acid content. The temperature and size of the soybean meal particles are among the factors influencing the transformations. The article presents the results of research on soybean meal and its individual fractions and the impact of selected indicators on the quality changes of this cargo. The results depend on the conditions corresponding to those that occur during the storage, handling and transport processes. The dependencies between them have been determined. The performed research allowed to determine the type and scope of changes taking place in this cargo under the influence of temperature. The results of the study showed that as the temperature rises, the fatty acid content in the soybean meal decreased during storage for a given period of 30 days.

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Negative Energy Balance Influences Nutritional Quality of Milk from Czech Fleckvieh Cows due Changes in Proportion of Fatty Acids

Animals ◽

10.3390/ani10040563 ◽

2020 ◽

Vol 10 (4) ◽

pp. 563 ◽

Cited By ~ 3

Author(s):

Jaromír Ducháček ◽

Luděk Stádník ◽

Martin Ptáček ◽

Jan Beran ◽

Monika Okrouhlá ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Energy Balance ◽

Acid Content ◽

Nutritional Quality ◽

Fatty Acid Content ◽

Negative Energy ◽

Milk Quality ◽

Negative Energy Balance ◽

Milk Samples

The objective of this study was to evaluate the influence of negative energy balance on fatty acids proportion in the milk of Czech Fleckvieh cows after calving. Milk quality was determined based on fatty acid group proportion. Milk quality was evaluated in relation to selected negative energy balance (NEB) traits: body condition change (DEC) and milk citric acid content (CAC) after calving. Milk samples (n = 992) were collected once per week from 248 Czech Fleckvieh cows during the first month of lactation. Fatty acid content (%) in milk samples was determined and results were grouped as saturated (SFA) (hypercholesterolemic or volatile fatty acids) or unsaturated (UFA) (monounsaturated or polyunsaturated). Our results showed that cows with a deep NEB produce milk that is healthier for human consumption. Cows with a more significant DEC or the highest level of CAC in milk had the lowest proportion of SFA and the highest proportion of UFA (p < 0.01). These cows experienced higher physiological stress after calving; however, they produced milk of higher nutritional quality. Nowadays, we can see preventive efforts to mitigate NEB periods as a result of modern breeding trends regarding vitality, robustness, or longevity.

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