Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on lipids, fatty acids (FAs) and lipid quality indices of the mussel Mytilus galloprovincialis was investigated. In general, all processing methods significantly (p < 0.05) modified the fatty acid profiles of mussels, although with major changes in fried samples, which exhibited the lowest saturated fatty acids and n-3 and highest polyunsaturated (PUFA) and n-6 FAs content. A significant decrease in the n-3 PUFA from the raw sample to five cooking methods was observed. The n-3/n-6 ratio decreased from raw (6.01) to cooked mussels, exhibiting the lowest value in fried ones (0.15). C20:5 n-3 and C22:6 n-3 significantly decreased during all cooking processes, and overall in fried mussels. It can be concluded that cooking does not compromise the nutritional quality of mussels except with frying, although it resulted in a decrease of the atherogenic and thrombogenic indices.

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Comparison of the Carcass and Beef Quality of the Czech Fleckvieh Bulls with Genotype TT and CT for Leptin and Bulls of Galloway and Charolais Breeds

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun201563010029 ◽

2015 ◽

Vol 63 (1) ◽

pp. 29-37 ◽

Cited By ~ 1

Author(s):

Radek Filipčík ◽

Jarmila Voříšková ◽

Aleš Dufek ◽

Aleš Pavlík ◽

Martin Hošek

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Human Health ◽

Nutritional Quality ◽

Intramuscular Fat ◽

Muscle Fibres ◽

Beef Quality

The objective of the present study was to compare the quality of the carcass and beef of bulls genotyped for leptin (TT and CT) of the Czech Fleckvieh cattle with Galloway and Charolais bulls. Analysed were 232 bulls. The quality of the carcass body was significantly (p < 0.05) the highest in Charolais bulls (78.1% beef, 1.66% fat) as compared with bulls of the Czech Fleckvieh cattle (77.06% beef, 2.52% fat). The percentage of bones in the weight of the carcass body was the same in all breeds (20.49%; 20.28%; 20.24%, respectively). Indicators of the nutritional quality apart from the energetic value of meat of the Galloway and Charolais breeds were not significantly (p > 0.05) affected by the breed. In terms of fatty acids significant (p < 0.01) differences were discovered in the intramuscular fat of the MLT between the Czech Fleckvieh cattle and both beef breeds in the levels of C16:0; C20:0; C14:1; C16:1; C20:1; C20:2 and rate of the C14index. A significant (p < 0.05) difference in the level of oleic acid was detected between the meat of the Czech Fleckvieh cattle (37.77 g.100g −1) and Charolais (41.23 g.100g−1). From the viewpoint of human health the most favourable rates of fatty acids (C14index = 22.07; C16index = 13.63; C18index = 64.19; AI = 0.67) were seen in the meat of the Czech Fleckvieh cattle. The smallest diameter of muscle fibres (35.61 µm) was detected in the Czech Fleckvieh cattle as compared to the Galloway (37.60 µm) and Charolais (38.01 µm) breeds.

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Lipid Profile of Pig Tissues Contrasting in Meat Production

The Natural Products Journal ◽

10.2174/2210315509666191203124902 ◽

2019 ◽

Vol 09 ◽

Author(s):

Vitaly A. Bekenev ◽

Anatoly A. Arishin ◽

Sergei N. Mager ◽

Izolda V. Bolshakova ◽

Natalia L. Tretyakova ◽

...

Keyword(s):

Lipid Peroxidation ◽

Fatty Acids ◽

Linoleic Acid ◽

Live Weight ◽

Blood Lipid ◽

Meat Production ◽

Thoracic Vertebrae ◽

Organoleptic Properties ◽

Biochemical Characteristics

Background: Studies were carried out on two breeds of pigs - Pietrain (P), and Kemerovo (K), contrasting in composition of carcasses, and their hybrids. Objective: The purpose of this work was to establish the characteristics of the composition of lipids of intramuscular fat (IMF), back fat and serum, organoleptic qualities in animals of these breeds. Methods: Animals of 10 individuals in each group were fed on a standard feed and slaughtered with a live weight of 95-100 kg. The quality of carcasses, the biochemical characteristics of blood, the composition of fatty acids and cholesterol in meat and fat, and blood lipid peroxidation were determined. Results: Thickness on the back fat (BF) at the level of 6-7 thoracic vertebrae with a live weight of 100 kg was 35.8 ± 1.65 mm in pigs of breed K, in hybrids - 27.6 ± 1.06, and in breed P - 19, 6 ± 1.43 mm. IMF in pigs of breed K was almost 4.5 times greater than that of breed P. IMF K breed contained 2 times less cholesterol than in P (2.34 vs. 4.68%). In the IMF, K was 2 times less polyunsaturated fatty acids (PUFA), than P, 7.82 and 15.22%, linoleic acid, 6.74% and 12.42% respectively (p <0.005).The organoleptic properties of meat and salted back fat were significantly higher in breed K (P = 0.05). Conclusion: The data obtained allow us to establish priorities in the use of products of specific breeds of pigs, depending on medical requirements.

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Commercial cuts of Pantanal caiman meat according to sex

Ciência Rural ◽

10.1590/0103-8478cr20160195 ◽

2017 ◽

Vol 47 (2) ◽

Author(s):

Vitória Regina Takeuchi Fernandes ◽

Maria Luiza Rodrigues de Souza ◽

Eliane Gasparino ◽

Marcos Eduardo Coutinho ◽

Jesuí Vergílio Visentainer ◽

...

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Lipid Content ◽

Nutritional Quality ◽

Monounsaturated Fatty Acids ◽

Female Tail ◽

Lower Protein ◽

Yield Quality ◽

Lower Protein Content

ABSTRACT: This study evaluated the yield, color, and chemical composition of commercial cuts (tail, sirloin cut, back fillet, and thigh) of Pantanal caiman meat in both sexes. The yield of tail was higher than other cuts, and the yield of females (17.0%) was higher than males (15.9%). The thigh of males had lower protein content (20.8%) compared with other cuts. Females showed a higher lipid content in the tail (2.4%) and thigh (0.8%) compared with males (1.7% and 0.4%, respectively). The tail presented the greatest content of monounsaturated fatty acids (45.2%) and higher n6/n3 ratio (4.6). Although lightness was not different among cuts or between sexes, there were differences in color. Males have more yellowish meat compared with females. Thigh and back fillet were more reddish when compared to sirloin cut and tail, regardless of sex. In conclusion, female tail meat provided greater yield and lipid content than males, and this result was statistically significant. These findings can help producers and consumers alike, better understand yield, quality, and nutritional quality of Pantanal caiman meat.

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Fatty acids in intramuscular fat of Ile de France lambs in two different production systems

Archives Animal Breeding ◽

10.5194/aab-61-395-2018 ◽

2018 ◽

Vol 61 (4) ◽

pp. 395-403

Author(s):

Milan Margetín ◽

Marta Oravcová ◽

Jana Margetínová ◽

Róbert Kubinec

Keyword(s):

Fatty Acids ◽

Gas Chromatography ◽

Linoleic Acid ◽

Production System ◽

Production Systems ◽

Intramuscular Fat ◽

Point Of View ◽

Longissimus Dorsi ◽

Fa Composition ◽

Long Chain

Abstract. The fatty acid (FA) composition in the intramuscular fat (IMF) of the musculus longissimus dorsi (MLD) of Ile de France purebred lambs in two different production systems in Slovakia was evaluated using gas chromatography. In the first production system, lambs and ewes were assigned to pasture without access to concentrates (P). In the second system, lambs and ewes were confined indoors with hay/silage and access to concentrates (S). An analysis of variance with the following factors was employed: production system, sex, and production system–sex interactions. The proportions of arachidonic, eicosapentaeonic, docosapentaeonic, and docosahexaenoic FAs, i.e. long-chain polyunsaturated FA (PUFA), were significantly higher in P lambs (1.83, 0.82, 0.92, 0.29 g 100 g−1 FAME, respectively) than in S lambs (0.45, 0.14, 0.30, 0.09 g 100 g−1 FAME, respectively). The proportions of conjugated linoleic acid (CLA), n-6 PUFA, n-3 PUFA, and essential FA (linoleic and α-linolenic) were also significantly higher in P lambs (2.10, 8.50, 4.55, and 8.80 g 100 g−1 FAME, respectively) than in S lambs (0.65, 3.27, 1.50, and 3.64 g 100 g−1 FAME, respectively). The proportions of palmitic acid and myristic acid as important individual saturated FAs (SFA) were significantly higher in S lambs (28.51 and 8.30 g 100 g−1 FAME, respectively) than in P lambs (21.80 and 5.63 g 100 g−1 FAME, respectively). The proportion of all SFAs was also significantly higher in S lambs (57.87 g 100 g−1 FAME) than in P lambs (48.70 g 100 g−1 FAME). From a nutrition and human health point of view (i.e. higher proportions of PUFA, CLA, and essential FAs and lower proportions of SFAs), meat from P lambs was found to be more favourable and would be more highly recommended for consumption.

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Organoleptic and nutritional characteristics of fillets of pirapitinga fed different protein sources in a biofloc system

Pesquisa Agropecuária Brasileira ◽

10.1590/s1678-3921.pab2020.v55.01795 ◽

2020 ◽

Vol 55 ◽

Author(s):

Hernán Antonio Alzate Díaz ◽

Adriana Patricia Muñoz Ramírez ◽

Maurício Gustavo Coelho Emerenciano ◽

Sandra Clemencia Pardo Carrasco

Keyword(s):

Fatty Acids ◽

Soybean Meal ◽

Nutritional Quality ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Protein Sources ◽

Nutritional Characteristics ◽

Biofloc Technology ◽

Sensory Analyses

Abstract: The objective of this work was to assess the organoleptic and nutritional quality of fillets of cultured pirapitinga (Piaractus brachypomus), fed diets with either partial or total substitution of fishmeal, and to determine the nutritional quality of the biofloc meal. Fish were cultured in 500-L tanks with 84 fish m-3, treated with biofloc technology (BFT), and fed three isoproteic diets (24% crude protein, CP) formulated with the following protein sources: soybean meal (SM); soybean meal + fishmeal (SM+FM); and soybean meal + spirulina (SM+SP). After 84 days of culture, microbiological, nutritional, and sensory analyses were carried out on fillets with skin and without scales. There were not significant differences for dry matter, CP, moisture, and fat content between treatments. The fatty acid profile showed 21.3±1.03% polyunsaturated fatty acids (PUFAs = ω-3 + ω-6), 37.11±1.29% monounsaturated fatty acids (MUFAs), and 41.58±1.34% saturated fatty acids (SFAs). The protein sources soybean meal and spirulina do not affect the fillet quality of pirapitinga nor the nutritional quality of biofloc meal.

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Lake restoration influences nutritional quality of algae and consequently Daphnia biomass

Hydrobiologia ◽

10.1007/s10750-020-04398-5 ◽

2020 ◽

Vol 847 (21) ◽

pp. 4539-4557 ◽

Cited By ~ 1

Author(s):

S. J. Taipale ◽

K. Kuoppamäki ◽

U. Strandberg ◽

E. Peltomaa ◽

K. Vuorio

Keyword(s):

Fatty Acids ◽

Nutritional Quality ◽

Positive Impact ◽

Essential Fatty Acids ◽

Keystone Species ◽

Zooplankton Biomass ◽

Epa And Dha ◽

Phytoplankton Communities ◽

Restoration Measures

AbstractFood quality is one of the key factors influencing zooplankton population dynamics. Eutrophication drives phytoplankton communities toward the dominance of cyanobacteria, which means a decrease in the availability of sterols and long-chain polyunsaturated fatty acids (EPA and DHA). The effects of different restoration measures on the nutritional quality of the phytoplankton community and subsequent impacts on zooplankton biomass have rarely been considered. We analyzed the nutritional quality of phytoplankton in the eutrophic Lake Vesijärvi in southern Finland over a 37-year period, and studied the impacts of two restoration measures, biomanipulation and hypolimnetic aeration, on the abundance of high-quality phytoplankton. We found that biomanipulation had a positive impact on the abundance of taxa synthesizing sterols, EPA, and DHA and, concurrently, on the biomass of the keystone species Daphnia. In contrast, hypolimnetic aeration did not result in such a beneficial outcome, manifested as a decrease in the abundance of Daphnia and frequent phytoplankton blooms dominated by cyanobacteria suggesting reduction in the nutritional quality of food for Daphnia. Our analysis shows that the determination of the nutritional value of algae and the contribution of essential fatty acids and sterols is an effective method to evaluate the success of various restoration measures.

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Nutritional Quality of Breakfast Consumed by the Low-Income Population in Brazil: A Nationwide Cross-Sectional Survey

Nutrients ◽

10.3390/nu11061418 ◽

2019 ◽

Vol 11 (6) ◽

pp. 1418 ◽

Cited By ~ 4

Author(s):

Janice Ramos de Sousa ◽

Raquel B. A. Botelho ◽

Rita de Cássia C. A. Akutsu ◽

Renata Puppin Zandonadi

Keyword(s):

Fatty Acids ◽

Low Income ◽

Nutritional Quality ◽

Trans Fatty Acids ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Food Groups ◽

Cross Sectional ◽

The Mean

Objective: This study aimed to characterize the nutritional quality of breakfast consumed by the low-income Brazilian population. Methods: A cross-sectional study was conducted with a sample of 1547 low-income individuals attending 36 Community Restaurants (CRs) in Brazil. Food consumption was analyzed by the frequency of food groups presented in the 24 h recall for three days. The nutritional consumption consisted of the analysis of the total energetic value (TEV) and the macronutrients, fibers, monounsaturated fatty acids, saturated fatty acids, trans fatty acids, calcium, and sodium. The nutrients were evaluated considering the percentage of contribution concerning the daily recommendation of consumption. Results: Among the 4641 breakfasts expected to be consumed and reported, 17.2% (n = 797) of the consumers did not consume breakfast. Therefore, we analyzed the 3844 breakfasts. The analysis of food groups showed a high consumption of dairy and cereals, and low consumption of fruits, roots/tubers, and meat/eggs. The percentages of energy contribution of the macronutrients in the TEV were adequate for a balanced diet. The mean intake of monounsaturated fatty acids was low, and the contribution percentages of saturated fatty acids and trans fatty acids were within the recommendations. The mean fiber intake of the breakfast was low, agreeing with the result of low fruit consumption. Calcium intake covered 73.49% of that expected for this meal, and sodium intake was adequate in breakfast. Conclusion: The individuals studied consumed a nutritionally balanced breakfast. Although dairy was one of the most consumed groups, calcium consumption was low, indicating the need to consume higher portions of food sources of this nutrient.

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A comparison of slaughter performance and meat quality of pigs immunised with a gonadotrophin-releasing factor vaccine against boar taint with physically castrated pigs

Animal Production Science ◽

10.1071/an11222 ◽

2012 ◽

Vol 52 (10) ◽

pp. 911 ◽

Cited By ~ 10

Author(s):

Y. L. Yuan ◽

J. L. Li ◽

W. H. Zhang ◽

C. Li ◽

F. Gao ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Linoleic Acid ◽

Meat Quality ◽

Subcutaneous Fat ◽

Boar Taint ◽

Inosine Monophosphate ◽

Slaughter Performance

The objective of this study was to evaluate the effect of vaccination against gonadotropin-releasing factor (GnRF) on carcass characteristics and meat quality and back fat quality. In total, 400 healthy male pigs were randomly assigned into two treatment groups: physically castrated males (CM) and vaccinated males (IM). CM pigs were physically castrated within 3 days of age. IM pigs received the GnRF vaccine twice, at 14 and 21 weeks of age. At the end of the experiment, 20 pigs of each treatment were weighed individually and slaughtered at 25 weeks of age. The longissimus muscle was collected to evaluate the meat quality including pH, drip loss, shear force, cooking loss, intramuscular fat, fatty acid composition and inosine monophosphate. Subcutaneous fat was sampled to evaluate fatty acid composition. IM pigs had a lower dressing percentage and were leaner (P < 0.01). The inosine monophosphate content was higher in pork from IM pigs than from CM pigs (P < 0.05). IM pigs had a higher content of polyunsaturated fatty acids in longissimus muscles than CM pigs (P < 0.01), mostly because of the higher linoleic acid content (P < 0.01). IM pigs had higher levels of unsaturated fatty acids in subcutaneous fat than CM pigs (P < 0.01), mostly because of the higher linoleic acid and linolenic acid (P < 0.01) and the lower myristic acid content (P < 0.01). There were no adverse effects of the GnRF vaccine on slaughter performance and meat quality of pigs. These results suggest that GnRF vaccine administered to pigs increases the inosine monophosphate content in longissimus muscles and the content of polyunsaturated fatty acids in longissimus muscles and back fat. Consequently, vaccination with Improvac for boar taint control will provide a good alternative to physical castration of male pigs.

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