scholarly journals Echium oil is better than rapeseed oil in enriching poultry meat with n-3 polyunsaturated fatty acids, including eicosapentaenoic acid and docosapentaenoic acid

2008 ◽  
Vol 101 (5) ◽  
pp. 709-715 ◽  
Author(s):  
Soressa M. Kitessa ◽  
Paul Young
Keyword(s):  
Fatty Acids ◽  
Rapeseed Oil ◽  
Docosapentaenoic Acid ◽  
Stearidonic Acid ◽  
Poultry Meat ◽  
Thigh Muscle ◽  
Broiler Meat ◽  
Echium Oil ◽  
The Individual ◽  
Lipid Supplement

α-Linolenic acid (ALA; 18 : 3n-3) and stearidonic acid (SDA; 18 : 4n-3) are on the biosynthetic pathway of EPA (20 : 5n-3) and DHA (22 : 6n-3). The n-3 fatty acid in rapeseed oil is ALA while Echium oil contains both ALA and SDA. To determine the comparative efficacy of ALA- and SDA-rich oils in enriching broiler meat with n-3 PUFA, we offered diets supplemented with rapeseed oil (rapeseed group) or Echium oil (Echium group) for 35 d to two groups of chicks (age 21 d). There were no differences in carcass weight (2·20 (sem 0·06) v. 2·23 (sem 0·05) kg), boned, skinless thigh muscle (494 (sem 20·5) v. 507 (sem 16·7) g), boned, skinless breast muscle (553 (sem 13·4) v. 546 (sem 11·6) g) or organ weights (heart, liver and gizzard) between the two groups. The total intramuscular fat (IMF) percentage of thigh (8·0 (sem 0·64) v. 8·1 (sem 0·62) %) and breast muscles (2·3 (sem 0·24) v. 2·0 (sem 0·19) %) were also similar between the groups. In contrast, the concentrations of most of the individual n-3 fatty acids (ALA, SDA, EPA and docosapentaenoic acid) were all higher in the Echium than the rapeseed group (P < 0·05). However, differences in DHA concentrations were significant in breast but not thigh muscle IMF. The total n-3 yields/100 g serve thigh muscle were 265 and 676 mg for the rapeseed and Echium groups, respectively (P < 0·0001). The corresponding values for equivalent breast muscles were 70 and 137 mg, respectively (P < 0·01). We conclude that Echium oil is a better lipid supplement than rapeseed oil in changing the concentration and yield of n-3 fatty acids, except DHA, in broiler meat.

scholarly journals Use of Echium oil fatty acids and tricaprylin as substrates of enzymatic interesterification for the production of structured lipids

2018 ◽  
Vol 69 (1) ◽  
pp. 236 ◽  
Author(s):  
A. Yüksel ◽  
N. Şahin-Yeşilçubuk
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Profile Analysis ◽  
Structured Lipids ◽  
Stearidonic Acid ◽  
Molar Ratio ◽  
Enzymatic Reactions ◽  
Echium Oil ◽  
Substrate Molar Ratio ◽  
Temperature Time

Structured lipids (SLs) were produced from the free fatty acids of Echium oil and tricaprylin by enzymatic acidolysis reactions. Lipozyme® RM IM, immobilized sn-1,3 specific lipase was used in the enzymatic reactions. In order to optimize the incorporation of stearidonic acid (SDA), three factors were chosen [Reaction temperature (50-60 ºC), reaction time (6-12 hour) and substrate molar ratio (3-6 mol/mol (total free fatty acids/tricaprylin)] for the application of response surface methodology (RSM) using a central composite circumscribed design (CCC) with five levels. The optimum temperature, time and substrate molar ratio obtained from the models were 60 ºC; 6 h, 6 mol/mol, respectively. Furthermore, SLs with 6.2% SDA content at sn-2 position were produced by scaling up the process. SL was obtained with nearly 78-79% of long-chain fatty acids at the sn-2 position. According to the melting profile analysis, the melting peaks of tricaprylin and Echium oil were sharper and narrower while the SL had more broadened peaks.

Consumption of flaxseed enhances poly unsaturated fatty acids in broiler meat

2020 ◽  
pp. 1-6 ◽  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Poultry Meat ◽  
Broiler Chicks ◽  
Feed Conversion ◽  
Modern Life ◽  
Broiler Meat ◽  
Omega 6 ◽  
Broiler Feed

Manipulation of fatty acids of poultry meat to reduce heart related disorders has become focus of attention in modern life style. A total of 160 day-old broiler chicks were distributed into four groups. All the chicks were fed on commercial ration for 4 weeks and provided flaxseed (FS) at the rate of 0 (FS–0), 10 FS–10), 15 (FS–15) and 20% (FS–20) in the feed. Myristic, palmitic, stearic and archidic acids were reduced (P<0.05) when flaxseed level was increased. Lowest (P<0.05) concentration of palmitoleic, oleic, myrestoleic and eruccic acids were recorded in meat from group supplemented with higher amount of flaxseed (FS–20). Linoleic, alpha linolenic, gamma linolenic, eicosatrienoic, eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) content of broiler meat increased (P<0.05) with increasing the amount of flaxseed in broiler feed. Arachidonic acid decreased significantly (P<0.05) in response to flaxseed supplementation in broiler feed. Total omega-6 fatty acids also increased (P<0.05) with higher supplementation of broiler feed with flaxseed. Flaxseed may be supplemented in broiler ration up to 10% for decreasing saturated and mono saturated fatty acids (MSFAs) and increasing poly unsaturated fatty acids (PSFAs) in broiler meat without affecting feed intake, weight gain, and feed conversion ratio.

scholarly journals Effect of dietary fatty acids on the oxidative stability and the colour of broiler meat

2006 ◽  
pp. 25-30
Author(s):  
Tamás Pálfy ◽  
János Gundel
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Acid Composition ◽  
Storage Period ◽  
Dietary Fatty Acids ◽  
Poultry Meat ◽  
Broiler Meat ◽  
Organoleptic Characteristics

The aim of our investigation was to determine the effects of increased PUFA (polyunsaturated fatty acids) content on the colour, total pigment content, organoleptic characteristics and oxidative stability of poultry meat. The experiment was carried out with 1200 Ross-308 cock chicklings. Animals were fed with a 3 phase diet, and in each phase, additional fat was added to the feed. The isocaloric and isonitrogenic feed was produced as the breeder organization suggested; only the fat content differed (4 treatments: pig fat (lard), sunflower oil, soy oil, flax-seed oil).The different fat complements did not influence broiler production. However, the fatty acid composition of meat was similar to the fatty acid composition of feed (additional fats). The analyses of meat samples, after a storage period, did not significantly prove the possible negative effects of higher PUFA content.

scholarly journals When balanced for precursor fatty acid supply echium oil is not superior to linseed oil in enriching lamb tissues with long-chain n-3 PUFA

2011 ◽  
Vol 108 (1) ◽  
pp. 71-79 ◽  
Author(s):  
Soressa M. Kitessa ◽  
Paul Young ◽  
Greg Nattrass ◽  
Graham Gardner ◽  
Kelly Pearce ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vegetable Oils ◽  
Linseed Oil ◽  
Docosapentaenoic Acid ◽  
Stearidonic Acid ◽  
Saline Control ◽  
Pufa Content ◽  
Echium Oil ◽  
Long Chain ◽  
Basal Ration

Vegetable oils containing stearidonic acid (SDA, 18 : 4n-3) are considered better precursors of long-chain n-3 PUFA (LC n-3 PUFA) than those with only α-linolenic acid (ALA, 18 : 3n-3). The present study re-examined this premise using treatments where added ALA from linseed oil was matched with ALA plus SDA from echium oil. Lambs (n 6) were abomasally infused with saline (control (C), 25 ml), echium oil low (EL, 25 ml), echium oil high (EH, 50 ml), linseed oil low (LL, 25 ml) or linseed oil high (LH, 50 ml) for 4 weeks. The basal ration used was identical across all treatments. EPA (20 : 5n-3) in meat increased from 6·5 mg in the C lambs to 16·8, 17·7, 13·5 and 11·7 (sem 0·86) mg/100 g muscle in the EL, EH, LL and LH lambs, respectively. For muscle DPA (docosapentaenoic acid; 22 : 5n-3), the corresponding values were 14·3, 22·2, 18·6 18·2 and 19·4 (sem 0·57) mg/100 g muscle. The DHA (22 : 6n-3) content of meat was 5·8 mg/100 g in the C lambs and ranged from 4·53 to 5·46 (sem 0·27) mg/100 g muscle in the oil-infused groups. Total n-3 PUFA content of meat (including ALA and SDA) increased from 39 mg to 119, 129, 121 and 150 (sem 12·3) mg/100 g muscle. We conclude that both oil types were effective in enhancing the EPA and DPA, but not DHA, content of meat. Furthermore, we conclude that, when balanced for precursor n-3 fatty acid supply, differences between linseed oil and echium oil in enriching meat with LC n-3 PUFA were of little, if any, nutritional significance.

scholarly journals Heterologous Reconstitution of Omega-3 Polyunsaturated Fatty Acids inArabidopsis

2015 ◽  
Vol 2015 ◽  
pp. 1-10 ◽  
Author(s):  
Sun Hee Kim ◽  
Kyung Hee Roh ◽  
Jong-Sug Park ◽  
Kwang-Soo Kim ◽  
Hyun Uk Kim ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Docosapentaenoic Acid ◽  
Stearidonic Acid ◽  
Chain Polyunsaturated Fatty Acid ◽  
Omega 3 ◽  
Endogenous Fatty Acid ◽  
Oilseed Crops ◽  
Sustainable System ◽  
Docosatetraenoic Acid

Reconstitution of nonnative, very-long-chain polyunsaturated fatty acid (VLC-PUFA) biosynthetic pathways inArabidopsis thalianawas undertaken. The introduction of three primary biosynthetic activities to cells requires the stable coexpression of multiple proteins within the same cell. Herein, we report that C22VLC-PUFAs were synthesized from C18precursors by reactions catalyzed byΔ6-desaturase, an ELOVL5-like enzyme involved in VLC-PUFA elongation, andΔ5-desaturase. Coexpression of the corresponding genes (McD6DES, AsELOVL5, andPtD5DES) under the control of the seed-specific vicilin promoter resulted in production of docosapentaenoic acid (22:5 n-3) and docosatetraenoic acid (22:4 n-6) as well as eicosapentaenoic acid (20:5 n-3) and arachidonic acid (20:4 n-6) inArabidopsisseeds. The contributions of the transgenic enzymes and endogenous fatty acid metabolism were determined. Specifically, the reasonable synthesis of omega-3 stearidonic acid (18:4 n-3) could be a useful tool to obtain a sustainable system for the production of omega-3 fatty acids in seeds of a transgenic T3 line 63-1. The results indicated that coexpression of the three proteins was stable. Therefore, this study suggests that metabolic engineering of oilseed crops to produce VLC-PUFAs is feasible.

scholarly journals The effect of feeding modified soyabean oil enriched with C18 : 4n-3 to broilers on the deposition ofn-3 fatty acids in chicken meat

2010 ◽  
Vol 105 (6) ◽  
pp. 866-878 ◽  
Author(s):  
C. Rymer ◽  
G. F. Hartnell ◽  
D. I. Givens
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Docosapentaenoic Acid ◽  
Stearidonic Acid ◽  
Genetically Engineered ◽  
Chicken Meat ◽  
Breast Meat ◽  
Pufa Content ◽  
Effect Of Feeding ◽  
Long Chain

Supplementing broiler diets with conventional vegetable oils has little effect on the long-chainn-3 PUFA (LCn-3 PUFA) content of the meat. The present study investigated the effect on fatty acid composition and sensory characteristics of chicken meat when broilers were fed oil extracted from soyabeans (SDASOY) that had been genetically engineered to produce C18 : 4n-3 (stearidonic acid (SDA), 240 mg/g oil). Three diets were fed to 120 birds (eight replicate pens of five birds) from 15 d to slaughter (41–50 d). Diets were identical apart from the oil added to them (45 and 50 g/kg as fed in the grower and finisher phases, respectively), which was either SDASOY, near-isogenic soya (CON) or fish oil (FISH). The LCn-3 PUFA content of the meat increased in the order CON, SDASOY and FISH. In breast meat with skin, the SDA concentration was 522, 13 and 37 (sem14·4) mg/100 g meat for SDASOY, CON and FISH, respectively. Equivalent values for C20 : 5n-3 (EPA) were 53, 13 and 140 (sem8·4); for C22 : 5n-3 (docosapentaenoic acid (DPA)) 65, 15 and 101 (sem3·5); for C22 : 6n-3 (DHA) 19, 9 and 181 (sem4·4). Leg meat (with skin) values for SDA were 861, 23 and 68 (sem30·1); for EPA 87, 9 and 258 (sem7·5); for DPA 95, 20 and 165 (sem5·0); for DHA 29, 10 and 278 (sem8·4). Aroma, taste and aftertaste of freshly cooked breast meat were not affected. Fishy aromas, tastes and aftertastes were associated with LCn-3 PUFA content of the meat, being most noticeable in the FISH leg meat (both freshly cooked and reheated) and in the reheated SDASOY leg meat.

scholarly journals Erythrocyte stearidonic acid and other n-3 fatty acids and CHD in the Physicians' Health Study

2012 ◽  
Vol 109 (11) ◽  
pp. 2044-2049 ◽  
Author(s):  
Chisa Matsumoto ◽  
Nirupa R. Matthan ◽  
Jemma B. Wilk ◽  
Alice H. Lichtenstein ◽  
J. Michael Gaziano ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Low Cost ◽  
Conditional Logistic Regression ◽  
Docosapentaenoic Acid ◽  
Stearidonic Acid ◽  
Health Study ◽  
Standard Deviation Increase ◽  
Relative Risks ◽  
Chd Risk ◽  
Chd Risk Factors

Intake of marine-based n-3 fatty acids (EPA, docosapentaenoic acid and DHA) is recommended to prevent CHD. Stearidonic acid (SDA), a plant-based n-3 fatty acid, is a precursor of EPA and may be more readily converted to EPA than α-linolenic acid (ALA). While transgenic soyabeans might supply SDA at low cost, it is unclear whether SDA is associated with CHD risk. Furthermore, associations of other n-3 fatty acids with CHD risk remain inconsistent. The present ancillary study examined the association of erythrocyte SDA as well as other n-3 fatty acids with the risk of CHD. In a prospective nested case–control study of the Physicians' Health Study, we randomly selected 1000 pairs of incident CHD with matching controls. Erythrocyte fatty acids were measured using GC. We used conditional logistic regression to estimate relative risks. Mean age was 68·7 (sd 8·7) years. In a multivariable model controlling for matching factors and established CHD risk factors, OR for CHD for each standard deviation increase of log-SDA was 1·03 (95 % CI 0·90, 1·18). Corresponding values for log-ALA and log-marine n-3 fatty acids were 1·04 (95 % CI 0·94, 1·16) and 0·97 (95 % CI 0·88, 1·07), respectively. In conclusion, the present data did not show an association among erythrocyte SDA, ALA or marine n-3 fatty acids and the risk of CHD in male physicians.

scholarly journals Dietary yerba mate (Ilex paraguariensis) influences lipid profile of broiler meat

2019 ◽  
Vol 20 ◽  
Author(s):  
Rodrigo Garófallo GARCIA ◽  
Maria Fernanda de Castro BURBARELLI ◽  
Irenilza de Alencar NAAS ◽  
Sarah SGAVIOLI ◽  
Claudia Andrea Lima CARDOSO ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Lipid Profile ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Ilex Paraguariensis ◽  
Broiler Chicks ◽  
Yerba Mate ◽  
Broiler Meat

SUMMARY Yerba mate ( Ilex paraguariensis) has in its composition organic compounds wich can modify chemical composition of broiler meat. This study aimed to evaluate the influence of yerba mate in chemical composition and lipid profile of broiler breast and thigh meat. The trial was conducted using 500 broiler chicks distributed in a completely randomized design with four treatments (0.1; 0.2; 0.4, and 0.6%) and five replicates with 25 chicks each. The chicken were raised form 1 to 42 days old and slaughtered for analysis of breast and thigh meat. The addition of mate did not affect the chemical composition and the lipid profile of the chicken breast, however, the composition of the meat of thigh meat was affected. It was observed effect of the addition of the yerba mate to saturated, unsaturated, monounsaturated and polyunsaturated fatty acids in the chicken meat. Stands out the reduction in saturated fatty acid concentrations and the increase in the concentrations of polyunsaturated fatty acids, especially Linolenic and Eicosapentaenoic, thus demonstrating the potential of mate grass in altering the lipid profile of poultry meat.

The effect of feeding stearidonic acid enriched soya oil to broilers on the fatty acid composition and sensory characteristics of chicken meat

2009 ◽  
Vol 2009 ◽  
pp. 202-202
Author(s):  
C Rymer ◽  
D I Givens
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fish Oil ◽  
Acid Composition ◽  
Essential Fatty Acids ◽  
Stearidonic Acid ◽  
Chicken Meat ◽  
Sensory Characteristics ◽  
Poultry Meat

Enriching chicken meat with long chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) is a viable means of increasing population intakes (minimum recommended 450 mg/d, SACN, 2004) of these essential fatty acids. Feeding broilers fish oil to achieve this causes problems with taint in the meat, whereas feeding an oil rich in C18:3 n-3 (LNA) does not result in the deposition of LC n-3 PUFA (Rymer and Givens, 2006). Stearidonic acid (C18:4n-3) is further down the conversion pathway of LNA to LC n-3 PUFA and appears to be converted much more efficiently by humans to LC n-3 PUFA than LNA (James et al., 2003). Feeding birds an oil rich in C18:4n-3 may therefore result in more enrichment of poultry meat with n-3 PUFA other than LNA, without the taint associated with feeding fish oil. The objective of this experiment was to determine what the effects on meat fatty acid composition and sensory characteristics were when broilers were fed an oil (SDA) derived from soyabean genetically modified to produce high concentrations of C18:4 n-3.

Evaluation of Ethoxylated Rapeseed Oil Fatty Acids Methyl Esters as Nonionic Co-Surfactants in Hand Dishwashing Liquids

2019 ◽  
Vol 56 (4) ◽  
pp. 279-286 ◽  
Author(s):  
Tomasz Wasilewski ◽  
Yong-Qiang Sun ◽  
Wiesław Hreczuch ◽  
Artur Seweryn ◽  
Tomasz Bujak
Keyword(s):  
Fatty Acids ◽  
Rapeseed Oil ◽  
Methyl Esters
Sign in / Sign up

Export Citation Format

Share Document