scholarly journals Fatty acid composition in the wild boars muscles from different regions of Poland

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Renata Pietrzak-Fiecko ◽  
Monika Modzelewska-Kapitula
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acids ◽  
Meat Products ◽  
Monounsaturated Fatty Acids ◽  
High Price ◽  
Food Groups ◽  
Wild Boars ◽  
Fatty Acids Profile ◽  
Fa Composition

AbstractMeat and meat products are one of the most relevant food groups in the human diet due to high content of protein. Meat from wild animals is considered a delicacy and commands a high price compared to other sorts of meat. Due to the characteristic sensory properties (taste), lower fat and cholesterol contents and higher share of polyunsaturated fatty acids (PUFA) a growing interest of this meat is noted(1,2).The aim of the study was to compare fatty acid profile in wild boars muscles depending on the feeding grounds.The research material consisted of 37 samples of wild boars (Sus scrofa) muscles from three different regions in Poland: Warmia and Mazury, Podlasie and Silesia. The fat was extracted from the muscle samples by the Folch method. The fatty acid (FA) composition was determined after the acids were trans-methylated according to the Peisker method. Chromatographic separation was performed using an Agilent Technologies 7890A gas chromatograph with a flame-ionization detector (FID).The average share of sum of saturated fatty acids (ΣSFA) in wild boars fat from Warmia and Mazury, Podlasie and Silesia regions were 41.5%, 39.6% and 38.8%, respectively. In wild boars fat from Silesia the highest share of sum of monounsaturated fatty acids (ΣMUFA) was found (46.9%), while in wild boars fat from Warmia and Mazury, Podlasie it accounted for: 44.4% and 39.9%, respectively. A similar share of ΣPUFA (approx. 14%) was determined in wild boars fat from Warmia and Mazury, and Silesia region, whereas in those from Podlasie region ΣPUFA accounted for approx. 12%.Meat fat from wild boars is a valuable source of fatty acids with a beneficial impact on human health. However, the fatty acids profile depends of the region, which indicated the predominant influence of the animal's feed on FA composition of meat fat.

scholarly journals Changes in Sediment Fatty Acid Composition during Passage through the Gut of Deposit Feeding Holothurians:Holothuria atra(Jaeger, 1883) andHolothuria leucospilota(Brandt, 1835)

2016 ◽  
Vol 2016 ◽  
pp. 1-9 ◽  
Author(s):  
Prosper L. Mfilinge ◽  
Makoto Tsuchiya
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Coral Reef ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Rocky Intertidal ◽  
Faecal Pellets ◽  
Fa Composition ◽  
Holothuria Atra ◽  
Intertidal Ecosystems

Sea cucumbersHolothuria atraandHolothuria leucospilotaplay an important role in the bioturbation of sediment in coral reef and rocky intertidal ecosystems. This study investigated changes in sediment fatty acid (FA) composition during gut passage inH. atraandH. leucospilota.The FA composition did not differ significantly between species. Comparison of FA composition in ambient sediment (AS), foregut (FG), midgut (MG), hindgut (HG), and faecal pellets (FPs) indicated that marked changes in FA composition occurred during passage through the gut ofH. atraandH. leucospilota.Saturated fatty acids (SAFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and branched fatty acids (BrFAs) were significantly higher in FG than in AS, suggesting that both species selectively ingested nutrient rich particles. Significant reduction of SAFAs, MUFAs, PUFAs, and BrFAs occurred in MD and HD, with complete elimination of most PUFAs in FPs. A decrease in PUFAs 20:5ω3, 18:4ω3, 22:5ω3, 22:6ω3, 18:2ω6, 18:3ω3, 18:3ω6, odd-numbered BrFAs, and MUFA 18:1ω7 indicated that algal detritus and bacteria were important part of diet. These results have implications for the fate of specific dietary FAs, especiallyω3 andω6, and the contribution holothurian FPs make to the FA composition of coral reef and rocky intertidal ecosystems.

scholarly journals Meat, Meat Products and Seafood as Sources of Energy and Nutrients in the Average Polish Diet

Nutrients ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1412 ◽  
Author(s):  
Wacław Laskowski ◽  
Hanna Górska-Warsewicz ◽  
Olena Kulykovets
Keyword(s):  
Fatty Acids ◽  
Vitamin B6 ◽  
Saturated Fatty Acids ◽  
Meat Products ◽  
Monounsaturated Fatty Acids ◽  
Processed Meat ◽  
Food Groups ◽  
Product Consumption ◽  
Nationally Representative ◽  
Red And Processed Meat

The aim of this study was to identify the share of meat, meat products and seafood in the contribution of energy and 22 nutrients to the average Polish diet. Data from the nationally representative sample of Polish population (2016 Household Budget Survey) on meat and seafood product consumption from 38,886 households (n = 99,230) were calculated into one person per month. The analyses were conducted for seven food groups (e.g., red meat, poultry) and 16 products (e.g., beef, chicken). Approximately 18.5% of energy is delivered from the sources such as meat, meat products and seafood, providing a higher percentage of 18 nutrients to the diet (e.g., 56.0% of vitamin B12, 52.3% of niacin, 44.9% of cholesterol, 41.5% of protein, 41.4%of vitamin D, 37.6% of monounsaturated fatty acids (MUFA), 37.4% of thiamin, 33.8% of zinc, 32.0% of total fats, 30.3% of saturated fatty acids (SFA), 29.6% of vitamin B6, 25.3% of riboflavin, 24.9% of phosphorus, 24.8% of iron, 22.5% of vitamin A, 21.6% of polyunsaturated fatty acids (PUFA) and 20.3% of sodium). For the contribution of 18 nutrients and energy, processed meat products were ranked first. These results should be taken into consideration in order to compose diets with adequate energy and nutrient contribution and also to analyze benefits and risk resulting from the current level of consumption of red and processed meat, fish and other seafood.

scholarly journals Fatty Acids Profile of Dried Block Tuna (Thunnus albacares) with Liquid Smoke Addition

2019 ◽  
Vol 22 (3) ◽  
pp. 520-525 ◽  
Author(s):  
Jusuf Leiwakabessy ◽  
Max Robinson Wenno
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Food Product ◽  
Monounsaturated Fatty Acids ◽  
Thunnus Albacares ◽  
Liquid Smoke ◽  
Fatty Acids Profile ◽  
Polyunsaturated Acids

Dry fish block is a food product from by-product of tuna loin. It is salted, liquid smoked, and dried.This study was aimed to determine fatty acid profile of the dry fish block after the addition of liquid smoke.The dry fish block was composed of twelve saturated fatty acids (SFA), six monounsaturated fatty acids(MUFA), and nine polyunsaturated acids (PUFA). The total of SFA in dry fish block without and with liquidsmoke was 19.94% and 21.29%, while MUFA was 9.35% and 11.77% and PUFA was 14.45% and 16.04%,respectively.

scholarly journals Effects of polyunsaturated fatty acids in diets fed to sows on fatty acids in brain, muscle and skin of their piglets

2020 ◽  
Vol 50 (1) ◽  
pp. 47-54
Author(s):  
I De Gasperín ◽  
J.G. Vicente ◽  
J.M. Pinos-Rodríguez ◽  
F Montiel ◽  
R Loeza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Profiles ◽  
Polyunsaturated Fat ◽  
Pork Lard ◽  
Piglet Survival

The aim of this research was to determine fatty acid profiles in piglet brain, skin, and muscle, and in the milk of sows fed fat with different saturation grades during gestation and lactation. At 42 days of gestation, 50 multiparous sows were randomly allocated to one of two treatments, namely a diet containing pork lard (n = 25) and a diet containing soybean oil (n = 25). The fats were provided at 3.6% during gestation and at 4% during lactation. The experimental diets were offered through the weaning of the piglets. The fatty acid profile of the milk was determined fourteen days after parturition. At weaning (21 days postpartum) and seven days later, one of the piglets (n = 64) from 16 sows allocated to each treatment was selected at random to determine fatty acid profiles in brain, skin and muscle. Saturated and monounsaturated fatty acids were higher in the diet with pork lard than in that with soybean oil, in which the polyunsaturated fat content was higher. A higher saturation of fatty acids was found in milk from the sows that consumed pork lard, which contained more saturated fatty acids than the milk from sows that consumed soybean oil. The fatty acid profiles in muscle and skin of the piglets were affected by the diet of the sows. However, the fatty acid profile of the piglets’ brains was not affected by the diet of their mothers. Keywords: fat saturation, lard, piglet survival, sow feeding, soybean oil

Genetic variation in fatty acid composition of subcutaneous fat in cattle

2013 ◽  
Vol 53 (2) ◽  
pp. 129 ◽  
Author(s):  
M. J. Kelly ◽  
R. K. Tume ◽  
S. Newman ◽  
J. M. Thompson
Keyword(s):  
Fatty Acids ◽  
Genetic Variation ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Genetic Correlations ◽  
Subcutaneous Fat ◽  
Monounsaturated Fatty Acids ◽  
Selection For

Genetic parameters were estimated for fatty acid composition of subcutaneous beef fat of 1573 animals which were the progeny of 157 sires across seven breeds grown out on pasture and then finished on either grain or grass in northern New South Wales or in central Queensland. There was genetic variation in individual fatty acids with estimates of heritability for the proportions of C14 : 0, C14 : 1c9, C16 : 0, C16 : 1c9, C18 : 0 and C18 : 1c9 fatty acids in subcutaneous beef fat of the order of 0.4 or above. Also substantial correlations between some fatty acids were observed. Genetic correlations between fatty acids and fat depth at the P8 site suggested that much of the genetic variation in fatty acid composition was related to changes in fatness. Selection for decreased fatness resulted in decreased proportions of C18 : 1c9 with concomitant increases in C18 : 0, C14 : 0 and C16 : 0. This suggested that selection for decreased fatness at a given weight will result in a decrease in the proportions of monounsaturated fatty acids in the subcutaneous fat in the carcass with a corresponding increase in the proportions of saturated fatty acids.

scholarly journals Characterization of planktonic and biofilm fatty acid profiles and evaluation of their trophic transfer potential to Hyalella Azteca

2021 ◽  
Author(s):  
Jerry Chien-Yao Chao
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Bacterial Species ◽  
Saturated Fatty Acids ◽  
Hyalella Azteca ◽  
Fatty Acid Profiles ◽  
Fa Composition ◽  
Branched Chain ◽  
Transfer Potential

Fatty acid (FA) composition between biofilms and batch planktonic cultures were compared for two bacterial species Pseudomonas aeruginosa and Staphylococcus aureaus. Biofilm cultures exhibited decrease in saturated fatty acids (SAFA) that potentially conform to a more fluidic biophysical membrane property. The amount of FA in the biofilms' extracellular polymeric substance was not sufficient to consider it having a major contribution to the observed differences between biofilms and batch planktonic cultures. While biofilm grazing by the amphipod Hyalella azteca was evident, only certain bacteria-specific FA appeared to have the potential to be retained (odd-number SAFA and branched-chain FA). H. azteca with diet strictly consisted of bacteria biofilms did not demonstrate significant changes in their nutritional condition in terms of ω-3 and ω-6 polyunsaturated fatty acids (PUFA): combined with the results from fasting trials, H. azteca appears to have the capacity to retain ω-3 and ω-6 PUFAs up to 10 days.

scholarly journals Study on the Profile of Fatty Acids of Broiler Chicken Raised and Slaughtered in Industrial System

2019 ◽  
Vol 70 (11) ◽  
pp. 4089-4094
Author(s):  
Marius Mihai Ciobanu ◽  
Paul Corneliu Boisteanu ◽  
Daniel Simeanu ◽  
Alina Narcisa Postolache ◽  
Roxana Lazar ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Broiler Chicken ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Industrial System ◽  
Nutritional Indices ◽  
Total Lipids ◽  
Different Levels

Fatty acid profile and the related nutritional indices of the breast, thigh and drumstick muscles were studied at three farms, suppliers of ROSS 308 line of broilers, slaughtered at the age of 42 days. The proximate chemical composition of the commercial slaughter cuts revealed contents between 16.26�22.78% for proteins and 1.80�7.45% for total lipids, the breast having the highest protein and ash content and lowest values for fat and moisture. The obtained values were mainly affected by region (P[0.001). Meat fatty acid profile was affected (P[0.001) by commercial slaughter regions (CSR) and by the interactions between CSR and supplier farms (Farm A, B, and C) at different levels. The obvious findings highlighted that Farm B supplied broilers with a delivered higher content of beneficial fatty acids (LA, LNA, AA, EPA, and DHA) in breasts and drumstick, while for thigh, Farm C had the best results. The content of total saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (MUFAs) had the highest level in the thigh (P[0.001).

scholarly journals Evaluation of Fatty Acids Profile as a Useful Tool towards Valorization of By-Products of Agri-Food Industry

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2867
Author(s):  
Rui Ferreira ◽  
Sílvia Lourenço ◽  
André Lopes ◽  
Carlos Andrade ◽  
José S. Câmara ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Scientific Basis ◽  
Grape Pomace ◽  
Added Value ◽  
Fatty Acids Profile ◽  
Potential Applications ◽  
By Products

Worldwide, the food industry generates a large number of by-products from a wide variety of sources. These by-products represent an interesting and economical source of added value components with potential functionalities and/or bioactivities, which might be explored for industrial purposes, encouraging and promoting the circular economy concept. In this context, the current work aimed to evaluate the fatty acids (FAs) profile using gas chromatography–flame ionization detector (GC–FID) and Fourier Transform Infrared (FTIR), as well as the determination of related health lipid indices (e.g., atherogenic (AI) and thrombogenic (TI)) as a powerful strategy to investigate the potential applications of different agri-food by-products for human nutrition and animal feeding. This work results showed that polyunsaturated fatty acids (PUFAs) are the predominant group in grape pomace (72.7%), grape bunches (54.3%), and brewer’s spent grain (BSG, 59.0%), whereas carrot peels are dominated by monounsaturated fatty acids (MUFAs, 47.3%), and grape stems (46.2%), lees (from 50.8 to 74.1%), and potato peels (77.2%) by saturated fatty acids (SFAs). These findings represent a scientific basis for exploring the nutritional properties of agri-food by-products. Special attention should be given to grape pomace, grape bunches, and BSG since they have a high content of PUFAs (from 54.3 to 72.7%) and lower AI (from 0.11 to 0.38) and TI (from 0.30 to 0.56) indexes, suggesting their potential to provide a variety of health benefits against cardiovascular diseases including well-established hypotriglyceridemia and anti-inflammatory effects, products to which they are added.

scholarly journals Characteristics of Amino Acid, Fatty Acid and Mineral of Sea Hare

2016 ◽  
Vol 19 (2) ◽  
pp. 168 ◽  
Author(s):  
Benny Manulang ◽  
Sri Purwaningsih ◽  
Azrifitria Azrifitria
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Chemical Characteristic ◽  
Essential Amino Acids ◽  
Limited Information ◽  
Sea Hare

Dolabella auricularia are found in the waters of Indo - Pacific and has active compound in health, which until now is still limited information about nutritional content from sea hare. The aim of this research were to determine morphometric and chemical characteristic D. auricularia which includes the proximate, amino acids, fatty acids and minerals. The composition of fatty acid were measured by gas chromatography (GC), amino acids were measured by high performanced liquid chromatography (HPLC), and mineral was measured by atomic absorption spectrophotometer (AAS). The sea hare contained 9 essential amino acids and 6 non essential amino acids. The highest essential amino acid was arginine (1.61%) while the highest non essential amino acids was glycine (3.02%). Sea hare contained 26 fatty acids such as saturated fatty acids 5.33%, monounsaturated fatty acids 2.11% and polyunsaturated fatty acids 4.10%. The high mineral was calcium 68100 mg/kg.

scholarly journals PSV-39 Fatty acids profile of the meat from Nellore young bulls supplemented with lauric acid

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 339-340
Author(s):  
Sergiane A Araújo ◽  
Ronaldo L Oliveira ◽  
Analívia M Barbosa ◽  
Aline R Silva ◽  
Rebeca D X Ribeiro ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Lauric Acid ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fatty Acids Profile ◽  
Coronary Diseases ◽  
Total Diet ◽  
Omega 6

Abstract Lauric acid (LA) is an additive used in ruminant’s diet with the purpose of mitigating the methane effect. However, the presence of a certain amount of LA in the rumen can cause a reduction in the microbial population and ruminal metabolic processes, such as the biohydrogenation. This study aimed evaluate the effect of the LA inclusion in the diet of Nellore on the fatty acids profile of the meat. Thirty-two young Nellore bulls were used with an average age of 24-months. The animals were individually fed with a total mixed ration with 40% of roughage (Cynodon sp. hay) and 60% of concentrated mix, composed with ground corn, soybean meal, urea, mineral premix and LA in 0.0; 0.5; 1.0; 1.5% of inclusion in the total diet dry matter basis. Those amounts constituted the treatments. At the end of the trial, the animals were slaughtered and the meat was stored at -21oC, before analyses. The experimental design was completely randomized, with four treatments and eight replications. The data were submitted to regression analysis, and significance was declared when P < 0.05. There was no effect (P > 0.05) of the inclusion of LA in the sum of saturated fatty acids (∑SAF=43.45±1.55), monounsaturated fatty acids (∑MUFA=41.9±0.29), and polyunsaturated fatty acids (∑PUFA=12.25±1.40). The inclusion of LA in the diets also did not affect the sum of omega-3 fatty acids (∑ n-3=1.05±0.22), omega-6 fatty acids (∑ n-6=3.02±0.49, and the reason n-6: n-3 (2.91±0.12). The atherogenicity (0.65±0.05) and trombogenicity (1.47±0.10) indexes, important indexes to predict heart coronary diseases risk, were not affected by the inclusion of LA in the diet of the animals. The results suggest that LA can be included up to 1.5% (DM basis of total diet) in the diets of Nellore without causing any significant changes in the fatty acids profile of the meat.

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