Free range rearing of pigs with access to pasture grazing — effect on fatty acid composition and lipid oxidation products

Meat Science ◽  
2001 ◽  
Vol 58 (3) ◽  
pp. 267-275 ◽  
Author(s):  
V Nilzén ◽  
J Babol ◽  
P.C Dutta ◽  
N Lundeheim ◽  
A-C Enfält ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Oxidation Products ◽  
Free Range ◽  
Grazing Effect ◽  
Lipid Oxidation Products

Oxidative stability of buttermilk as influenced by the fatty acid composition of cows' milk manipulated by diet

2004 ◽  
Vol 71 (1) ◽  
pp. 46-50 ◽  
Author(s):  
Dorthe Kristensen ◽  
Rikke V Hedegaard ◽  
Jacob H Nielsen ◽  
Leif H Skibsted
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Radical Scavenging ◽  
Water Soluble ◽  
Lipid Hydroperoxides ◽  
Lipid Oxidation Products

Milk from cows fed a low-fat diet high in cereals designed to stimulate fat synthesis de novo was lower in unsaturated fatty acids (21·3%) than milk from cows fed a diet high in fat, mainly from roasted soy beans (41·3% unsaturated fatty acids). Buttermilk from the more unsaturated milk was less oxidatively stable during storage (at 4 °C, followed for 11 d) than buttermilk from the more saturated milk, as monitored both by primary lipid oxidation products (lipid hydroperoxides) and by the secondary lipid oxidation product, hexanal. Fat-soluble antioxidants, β-carotene and α-tocopherol, analysed by HPLC, were not consumed during storage for either of the two types of buttermilk. In contrast, the antioxidative capacity of the serum phase decreased during storage as evaluated in a radical scavenging assay based on the semi-stable water-soluble radical nitrosodisulphonate (Fremy's salt). The time course for the decrease in water-soluble antioxidants was very similar for the two types of buttermilk suggesting that oxidation is initiated in the serum phase independently of fatty acid composition.

Effect of thymol on lipid oxidation and fatty acid composition of rabbit meat

2021 ◽  
Author(s):  
Iveta Placha ◽  
Kristina Bacova ◽  
Karin Zitterl-Eglseer ◽  
Gesine Karas-Räuber ◽  
Lubica Chrastinova
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Rabbit Meat

scholarly journals INVESTIGATION OF THE INFLUENCE OF THE ROSEMARY EXTRACT ON THE OXIDIZING STABILITY OF FATS OF SEMI-SMOKED SAUSAGES WITH PEKING DUCK MEAT

2020 ◽  
Vol 3 ◽  
pp. 18-25
Author(s):  
Nataliia Bozhko ◽  
Vasyl Pasichnyi ◽  
Andriy Marynin ◽  
Vasyl Tischenko ◽  
Igor Strashynskyi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Meat Product ◽  
Control Sample ◽  
Oxidation Products ◽  
Biological Efficiency ◽  
Rosemary Extract ◽  
Peking Duck

The work is devoted to studying the fatty-acid composition and biological efficiency of a developed meat-containing semi-smoked sausage, based on duck meat with the balanced fatty-acid composition, investigating the effectiveness of using a rosemary extract in a technology of sausages with a high content of unsaturated fatty acids. It is confirmed, that the fatty-acid composition of meat-containing semi-smoked sausage of Peking duck is characterized by the optimal ratio of PUFA and SFA that is 0.33, at standard 0.2–0.4. The ratio between FA families w-3/ w-6 in the developed products is from 1:11 at recommended physiological norms of the ideal composition of lipids in a meat product as 1:10. Introduction of the rosemary extract in amount 0.02–0.06 % of the forcemeat mass decelerates hydrolytic oxidation of forcemeat lipids, favors deceleration of peroxide oxidation of lipids in a meat-containing semi-smoked sausage, decreasing the amount of peroxides in practically five times. The positive influence of the introduced antioxidant on accumulation of secondary oxidation products is noticed. Their summary amount was the least at the end of the storage term of ready products with the rosemary extract as 0.38–0.80 mg of МА/kg of the product that is 2.54–3.94 times lower than in a control sample. The most stabilizing effect on the process of lipids oxidation is obtained at introducing the rosemary extract in amount 0.06 % that allows to decrease the speed of oxidation processes in the product almost twice

Physicochemical Properties, Lipid Oxidation, and Fatty Acid Composition of Sausage Prepared with Meat of Young Nellore Bulls Fed a Diet with Lauric Acid

2020 ◽  
Vol 122 (8) ◽  
pp. 2000087
Author(s):  
Sergiane A. Araújo ◽  
Rebeca. D. X. Ribeiro ◽  
Anny. G. V. O. Lima ◽  
Thiago V. C. Nascimento ◽  
Jarbas M. Silva Júnior ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Lauric Acid

Effect of beta glucan and carboxymethyl cellulose on lipid oxidation and fatty acid composition of pre-cooked shrimp nugget during storage

LWT ◽  
2015 ◽  
Vol 62 (2) ◽  
pp. 1192-1197 ◽  
Author(s):  
Mehrdad Haghshenas ◽  
Hedayat Hosseini ◽  
Kooshan Nayebzadeh ◽  
Behnoosh Shabkoohi Kakesh ◽  
Maryam Mahmoudzadeh ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Carboxymethyl Cellulose ◽  
Beta Glucan

Effect of antioxidant on the fatty acid composition and lipid oxidation of intramuscular lipid in pressurized pork

Meat Science ◽  
2012 ◽  
Vol 91 (2) ◽  
pp. 137-141 ◽  
Author(s):  
Yechuan Huang ◽  
Zhifei He ◽  
Hongjun Li ◽  
Feng Li ◽  
Zhaomin Wu
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Intramuscular Lipid
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