How the nutritional value and consumer acceptability of suckling lambs meat is affected by the maternal feeding system

2012 ◽  
Vol 106 (2-3) ◽  
pp. 83-91 ◽  
Author(s):  
A.G. D’Alessandro ◽  
G. Maiorano ◽  
B. Kowaliszyn ◽  
P. Loiudice ◽  
G. Martemucci
Keyword(s):  
Nutritional Value ◽  
Consumer Acceptability ◽  
Feeding System

scholarly journals Compare to Different Green Roughage Nutritional Value and Productivity on Southern Transdanubian Region

2011 ◽  
Vol 68 (1) ◽  
Author(s):  
Richárd HOFFMANN ◽  
Bernadett KOVÁCS
Keyword(s):  
Crude Protein ◽  
Nutritional Value ◽  
Vegetation Period ◽  
Medium Size ◽  
Mixture Component ◽  
Feeding System ◽  
Efficient System ◽  
Crop Fields ◽  
Significant Difference ◽  
Green Fodder

Roughage produced on crop fields is basic roughage in cattle’s nutrition. If we do not have enough grassland, than we have to find alternatives in the vegetation period which are able to give cheap and natural roughage. Nowadays semi-intensive milk and beef production, as well as heifer rearing on the small or medium size farms, there is a demand for green fodder based diet during the vegetation period instead of monodietical or grass feeding. To achieve a more efficient system of green feeding it is necessary to introduce new species in ruminant nutrition as green fodder, which nutritional value has not been exactly evaluated yet. The objective of this paper compare to different green roughage mixtures could be used in the green feeding system. The next mixtures were examined: triticale & vetch (Vicia pannonica), winter barley (Hordeum vulgare)& vetch. The yield and nutrition content were determined for the whole mixtures and for each mixture component. There was significant difference among the roughage mixtures. Triticale mixed with pannon vetch (TR&PV) gave significantly higher yield (36.6 t/ha) than the two mixtures with winter barleys (29.7 t/ha and 31,4 t/ha). The crude protein contents was the lowest in case of TR&PV (168 g/kg DM), the highest crude protein was found in case of barley mixed with pannon vetch (182 g/kg DM). The nutritional value found in case of pannon vetch with barley and pannon vetch with triticale highly differs from those of other green fodders mentioned by Schmidt et al (2000).

Effect of the feeding system on intramuscular fatty acids and conjugated linoleic acid isomers of beef cattle, with emphasis on their nutritional value and discriminatory ability

2009 ◽  
Vol 114 (3) ◽  
pp. 939-946 ◽  
Author(s):  
Cristina P.M. Alfaia ◽  
Susana P. Alves ◽  
Susana I.V. Martins ◽  
Ana S.H. Costa ◽  
Carlos M.G.A. Fontes ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Beef Cattle ◽  
Conjugated Linoleic Acid ◽  
Nutritional Value ◽  
Feeding System ◽  
Discriminatory Ability

scholarly journals Management of lamb nutrition as a way for modeling fatty acid profiles in meat

2020 ◽  
Vol 36 (2) ◽  
pp. 127-138
Author(s):  
Dragana Ruzic-Muslic ◽  
Milan Petrovic ◽  
Zorica Bijelic ◽  
Violeta Caro-Petrovic ◽  
Nevena Maksimovic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritional Value ◽  
Feeding Strategy ◽  
Saturated Fatty Acids ◽  
Future Research ◽  
Feeding System ◽  
Fatty Acid Profiles ◽  
Lamb Meat ◽  
Selection Of

In addition to nutritional value, a very important criterion for the selection of meat, for the modern consumer is the health aspect, i.e. the content of fat and the profile of fatty acids in meat. The content of fat and fatty acids, among other things, is conditioned by the feeding system and the rearing method. Lambs fed on pasture have a lower share of fat in the carcass than animals fed with a concentrated mixture, in a closed system. The recommended value for the ratio of polyunsaturated to saturated fatty acids is up to 0.45, and below 4.0 for the n-6 and n-3 fatty acids ratio. Taking into account that the influence of lamb nutrition on these relationships is significant, modelling of fatty acid composition should be directed to the lamb nutrition system which leads to a decrease in the content of saturated and an increase in the concentration of polyunsaturated (PUFA) fatty acids in meat. A feeding strategy involving a grazing feeding system of lambs results in a higher content of n-3 PUFA, CLA and a more favourable n-6/n-3 ratio of fatty acids, while the lamb meat originating from animals fed concentrated diets has a higher proportion of n-6 PUFA and a higher n-6 ratio/n-3 fatty acids, which exceeds the recommended value of 4.0. Conjugated linoleic acid (CLA) is of great importance since it has an anticancer, antidiabetic effect as well as an effect on the immune system, suggesting a direction for future research on lamb meat.

scholarly journals Evaluation of consumer acceptance and nutritional value from opak crackers with the addition of triggerfish (Canthidermis maculata)

2022 ◽  
Vol 956 (1) ◽  
pp. 012013
Author(s):  
S Sufiat ◽  
Indani ◽  
U Azmi ◽  
S Safrida
Keyword(s):  
Experimental Study ◽  
Nutritional Value ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
Training And Education ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Hedonic Scale ◽  
Almost All ◽  
Test Result

Abstract Triggerfish (Canthidermis maculata) is one of the fish types which can be used in opak crackers for the additional nutrition. This research aims to determine (1) the consumer acceptability and (2) the nutritional value of the triggerfish opak crackers. The method used in this study is an experimental study using a completely randomized design with two treatments and three repetitions. The experiment using 3 levels of triggerfish addition; 0%, 20%, and 40% respectively. The result of experiments that have been conducted on 30 respondents who are the students at Faculty of Teacher Training and Education by using 5 levels of hedonic scale shows that the opak crackers with the addition of triggerfish is the most preferable and the experiment proves that the nutritional level increased as well. The result of the acceptance showed that almost all consumers like opak Crackers in the (AI) treatment with the addition of 20% triggerfish because it had triggerfish characteristics such as aroma, crunchy texture, and the taste. However, when it comes for the color, respondents preferred the A0 formula, which is the crackers without the addition of triggerfish. The proximate test result reveals that the triggerfish opak crackers contains 83.32% carbohydrate, 8.42% protein, 1.99% fat, 0.47% ash, and 3% water.

scholarly journals Multivariate Modelling of Milk Fatty Acid Profile to Discriminate the Forages in Dairy Cows' Ration

2021 ◽  
Author(s):  
Giorgia Riuzzi ◽  
Hannah R. Davis ◽  
Ilaria Lanza ◽  
Gillian Butler ◽  
Barbara Contiero ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Arable Land ◽  
Statistical Modelling ◽  
Feeding System ◽  
Maize Silage ◽  
Conjugated Linoleic Acids ◽  
Predictive Capacity ◽  
Multivariate Modelling ◽  
Conservation Method ◽  
Feeding Systems

Abstract Although there are many studies on the importance of fatty acids (FA) in our diet and on the influence of cows’ diet on FA metabolism, only a few investigate their predictive capacity to discriminate the type, amount and conservation method of the dietary forages. This research quantitatifies differences in FA concentrations and, using a supervised factorial discriminant analysis (FDA), assesses which could be biomarkers when replacing maize silage with other silages, grass/lucerne hays or fresh grass. The statistical modelling identified three main clusters in milk FA profiles associated with silages, hays and fresh grass as dominant roughages. The main implication of a dairy cow feeding system based on poliphytic forages from permanent meadows is to enhance milk’s nutritional value thanks to an increase in beneficial FA belonging to omenga-3 polyunsaturated FA, conjugated linoleic acids and odd chain FA, compared to the use of maize silage from arable land. The study also identified a small but powerful and reliable pool of FA that can act as biomarkers to authenticate feeding systems: C16:1, C17:0, C18:0, C18:3n-3, C18:1 c-9, C18:1 t-11, C20:0.

scholarly journals Effect of olive pulp enrichment on physicochemical and antioxidant properties of wheat bread

2020 ◽  
Vol 9 (1) ◽  
Author(s):  
Anna Marinopoulou ◽  
Maria Papageorgiou ◽  
Maria Irakli ◽  
Dimitrios Gerasopoulos
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Wheat Bread ◽  
Consumer Acceptability ◽  
Loaf Volume ◽  
Paired Data ◽  
Olive Pulp ◽  
Different Levels

Black and green olive pulp was added to wheat bread formulation at different levels (5, 10, 15%) with the aim to improve its nutritional value by enhancing the phenolic content and antioxidant capacity. Additionally, the effects of the fortification with olive pulp on the physical characteristics, staling rate and overall consumer acceptability of the formulated breads were explored. Both olive pulps exhibited significantly higher antioxidant activity than refined wheat flour. Baking imparted an impressive increase in TPC, TFC and antioxidant activity of breads as revealed by comparison of experimental with theoretical values but returned significant differences only in the case of TPC when a two-tailed t-test for paired data was applied. Texture measurements showed a substantial increase in hardness with storage along with decreasing loaf volume and increased density. Hydroxytyrosol was the major phenolic compound of fortified breads followed by tyrosol. Olive pulp could be incorporated in a bread formulation without interfering with the general sensory acceptability.

Sign in / Sign up

Export Citation Format

Share Document