The effect of dietary Chlorella pyrenoidosa inclusion on goats milk chemical composition, fatty acids profile and enzymes activities related to oxidation

2017 ◽  
Vol 197 ◽  
pp. 106-111 ◽  
Author(s):  
Eleni Tsiplakou ◽  
Mahmoud A.M. Abdullah ◽  
Mavrommatis Alexandros ◽  
Marianna Chatzikonstantinou ◽  
Dimitris Skliros ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Chlorella Pyrenoidosa ◽  
Enzymes Activities ◽  
Fatty Acids Profile

The effect of dietaryChlorella vulgarisinclusion on goat's milk chemical composition, fatty acids profile and enzymes activities related to oxidation

2017 ◽  
Vol 102 (1) ◽  
pp. 142-151 ◽  
Author(s):  
E. Tsiplakou ◽  
M. A. M. Abdullah ◽  
A. Mavrommatis ◽  
M. Chatzikonstantinou ◽  
D. Skliros ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Enzymes Activities ◽  
Fatty Acids Profile ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals Lamb Meat Quality and Carcass Evaluation of Five Autochthonous Sheep Breeds: Towards Biodiversity Protection

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3222
Author(s):  
Maria Giovanna Ciliberti ◽  
Antonella Santillo ◽  
Rosaria Marino ◽  
Elena Ciani ◽  
Mariangela Caroprese ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Meat Quality ◽  
Fatty Acid Content ◽  
Principal Component ◽  
Human Consumption ◽  
Sheep Breeds ◽  
Fatty Acids Profile ◽  
Lamb Meat

In the present study, the evaluation of the carcasses and meat quality, in terms of chemical composition and fatty acid profile, of lambs from five autochthonous sheep breeds (Altamurana, Bagnolese, Gentile di Puglia, Laticauda, and Leccese) reared in continental Southern Italy, were studied. All the carcasses were evaluated according to the EU Mediterranean classification system for carcasses weighing less than 13 kg. Meat chemical composition and fatty acids profile were assessed on both loin and leg commercial cuts. Fatty acid composition of loin resulted in differences among breeds, displaying lower values of saturated fatty acid in Altamurana, Bagnolese, and Leccese breeds and the highest content of polyunsaturated fatty acid in the Altamurana breed. Principal component analysis grouped lamb according to fatty acid content and to conjugated linoleic acid (CLA), omega n-3 and n-6 fatty acids; thus, Altamurana, Bagnolese, and Leccese breeds are characterized by the highest values of CLA content. Our data demonstrated that lamb meat from autochthonous breed has good carcass quality and the content of CLA, n-3, and n-6 was valuable for human consumption; therefore, the valorisation of local meat quality can help to avoid the extinction of the autochthonous breed offering to the market and consumer’s high nutritive products.

scholarly journals Effect of different metabolizable energy and soybean oil levels in the diet of laying hens on the egg chemical composition and lipid profile

2009 ◽  
Vol 38 (4) ◽  
pp. 685-689 ◽  
Author(s):  
Bárbara Josefina de Sousa Quirino ◽  
Fernando Guilherme Perazzo Costa ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
Walter Esfrain Pereira ◽  
Raul da Cunha Lima Neto ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Soybean Oil ◽  
Laying Hens ◽  
Feeding Strategy ◽  
Energy Levels ◽  
Egg Yolk ◽  
Metabolizable Energy ◽  
Fatty Acids Profile ◽  
Randomized Design

This study was carried out to evaluate the effects of increasing metabolizable energy and soybean oil levels on the egg chemical composition, total lipids and cholesterol contents and fatty acids profile in the egg yolk. Three hundred and sixty 29 week-old Bovans Goldline semi-heavy commercial layers were used during three periods of 28 days. A completely randomized design were used in a 3 × 3 double factorial arrangement with three soybean oil levels (1, 2 and 3%) and three metabolizable energy levels in the diet (2,600, 2,750 and 2,900 kcal/kg), totalizing nine diets with five replicates of eight birds. No interaction soybean oil × metabolizable energy levels was observed. The metabolizable energy levels did not affect any of the determined characteristics. The moisture, ash and protein contents in the egg yolk and albumen and the lipid and cholesterol contents in the yolk were not affected by the soybean oil levels in the diet, while linoleic acid (C18:3) and linolenic acid (C18:2) levels responded linearly. The use of 2,600 kcal ME/kg and 3% of soybean oil in the diet of laying hens with consumption of 120 g/bird/day is justifiable, since this feeding strategy improves the fatty acids profile of the egg.

scholarly journals Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars

2020 ◽  
Vol 40 (2) ◽  
pp. 326-333 ◽  
Author(s):  
Calionara Waleska Barbosa de MELO ◽  
Matheus de Jesus Bandeira ◽  
Leonardo Fonseca MACIEL ◽  
Eliete da Silva BISPO ◽  
Carolina Oliveira de SOUZA ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Theobroma Cacao ◽  
Fatty Acids Profile ◽  
Theobroma Cacao L

scholarly journals The Effect of Buffalo Meat on Composition, Instrumental and Sensory Characteristics of Traditional Greek Sausages

2015 ◽  
Vol 4 (3) ◽  
pp. 26
Author(s):  
D. Petridis ◽  
A. Zotos ◽  
B. Skapetas ◽  
V. A. Bampidis
Keyword(s):  
Fatty Acids ◽  
Principal Component Analysis ◽  
Chemical Composition ◽  
Lipid Content ◽  
Principal Component ◽  
Fat Content ◽  
Sensory Attributes ◽  
Pork Meat ◽  
Buffalo Meat ◽  
Fatty Acids Profile

<p>Five (5) mixtures of buffalo / pork meat (70/0, 52.5/17.5, 35/35, 17.5/52.5 and 0/70), maintaining stable the amount of pork backfat, were prepared and analyzed for their chemical composition, fatty acids profile, instrumental parameters and sensory attributes. The results of the study showed that the addition of buffalo meat produced sausages with higher protein and less fat content. A slight decrease in ?6/?3 ratio was observed and an increase in CLA fatty acids. Principal Component Analysis revealed that the lower fat content in the sausages the higher the levels of CLA18:10trans 12cis and CLA18:9cis 11trans, whereas, SFA is abundant at the highest fat levels. Redness and hardness instrumentally increased in the sausages with the addition of buffalo meat, while juiciness decreased, probably due to the decreased lipid content. The mixture with the ratio of 52.5/17.5 buffalo/pork positively maximized sensorial consistency, elasticity and cohesiveness of the traditional sausages, while the addition of 70.0/0.0 mixture, hardness and redness.</p>

scholarly journals Utilization of different vegetable oil sources in diets and the fat acids profile in the growing rabbits meat1

2004 ◽  
Vol 20 (3-4) ◽  
pp. 151-162
Author(s):  
Andréa Barbosa ◽  
C. Scapinello ◽  
N.E. Souza ◽  
M.A.A.F. Barbosa ◽  
Daniela Brito ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Chemical Analysis ◽  
Unsaturated Fatty Acids ◽  
Corn Oil ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Experimental Diet ◽  
Fatty Acids Profile ◽  
The Right

To evaluate the addition of 3% of C.A.N.O.L.A. oil, corn oil and soybean oil to the diets on the chemical composition of rabbits meat, 100 animals were slaughtered, among them 20 with 35 days old and 40 animals with 50 and 70 days old. The slaughtered animals with 35 days old were from broods whose mothers, since the birth received the same experimental diets evaluated after 70 days old. After the slaughter, the right leg meat of each animal was collected and, in each group, receiving the respective experimental diets, were grouped in three composed samples to posterior chemical analysis. The experimental design was in factorial scheme 4x3 (four diets versus three ages) with three replication and 36 analyzed samples. The fatty acids profile deposited in the meat reflects the composition in the experimental diet. The oil addition to the diets, independent of the source decreased the saturated fatty acids level and increased the unsaturated fatty acids in the rabbits meat with the age advance. Particularly, the diet with C.A.N.O.L.A. oil provided the meat with higher monounsaturated fatty acids level and ?3 and lower ?6, resulting in the lower ?6: ?3 ratio.

scholarly journals The Effect of Dehulling Lupine Seeds (Lupinus albus L.) from Low-Alkaloid Varieties on the Chemical Composition and Fatty Acids Content

2020 ◽  
Vol 71 (4) ◽  
pp. 59-70
Author(s):  
Danut Ioan Struti ◽  
Daniel Mierlita ◽  
Daniel Simeanu ◽  
Ioan Mircea Pop ◽  
Claudia Terezia Socol ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Essential Fatty Acids ◽  
Lupinus Albus ◽  
Monounsaturated Fatty Acids ◽  
Crude Fiber Content ◽  
Fatty Acids Profile ◽  
Nitrogen Free Extract ◽  
Main Fatty Acid ◽  
Index Value

The aim of this study was to analyze the effect of dehulling white lupine seeds (Lupinus albus, cultivar Amiga) on the raw chemical composition and nutritional profile of lipids. There was no significant differences (p ˃ 0.05) between whole and dehulled lupine seeds in respect of their content in dry matter, ether extract, crude ash and nitrogen-free extract. However, the dehulled lupine seeds had a higher (p ˂ 0.05) crude protein level (51.69% of DM) than whole seeds (43.16% of DM), and a lower (p ˂ 0.05) crude fiber content (4.35% of DM) compared to that of whole seeds (14.15% of DM). The fatty acids profile is not affected (p ˃ 0.05) by the dehulling process. Oleic acid (C18:1 cis-9) is the main fatty acid in lupine seeds, and the level of monounsaturated fatty acids (MUFA) is slightly higher in whole seeds. The n-3 / n-6 report is adequate in both whole (0.88) and dehulled (0.94) seeds, and the favorable polyunsaturated index (PI) indicates the high content of polyunsaturated fatty acids (PUFA), which indicates that lupine seeds are a valuable source of essential fatty acids. Also, lupine seeds are characterized by favorable values of the thrombogenic (0.18) and atherogenic (0.14) indexes, and an appropriate hypocholesterolemic/hypercholesterolemic index value, features considered important for human health and animal nutrition.

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