Chemical Composition of Backfat in 58 kg Pig Carcasses Covering a Wide Range of Fat Thickness

1988 ◽  
Vol 1988 ◽  
pp. 69-69
Author(s):  
M. Enser ◽  
J.D. Wood ◽  
C.B. Moncrieff ◽  
A.J. Kempster
Keyword(s):  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Energy Content ◽  
Saturated Fatty Acids ◽  
Wide Range ◽  
Fat Thickness ◽  
Pig Carcasses

The chemical composition of pig backfat determines its physical properties of firmness and cohesiveness as well as its nutritional value. The firmness of the tissue depends upon its content of saturated fatty acids, particularly stearic, which make it harder; and unsaturated fatty acids, particularly linoleic, which make it softer. Cohesiveness depends upon the connective tissue and fat content and the compositon of these; soft fat and low cohesiveness frequently being found together. Nutritional value may be judged by the energy content of the tissue, which increases in proportion to its lipid content, or by the ratio of polyunsaturated fatty acids to saturated fatty acids (P:S ratio), used by COMA to indicate the desirability of the fat as a risk factor for cardiovascular disease. There is evidence that as fatness has been reduced in British pigs, composition has changed with consequences for these characteristics.

scholarly journals The quality of goat meat and it’s impact on human health

2016 ◽  
Vol 32 (2) ◽  
pp. 111-122 ◽  
Author(s):  
Snezana Ivanovic ◽  
Ivan Pavlovic ◽  
Boris Pisinov
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Health Condition ◽  
Mineral Matter ◽  
Average Chemical Composition ◽  
Goat Meat

Today, goats are spread throughout the world. They live in small or large herds and in different areas and environments. Because of its distinctive taste and desired chemical composition, goat meat is increasingly consumed in Serbia. As animal foods, it is rich in protein, vitamins and minerals, but contains very little fat, especially cholesterol. The aim of this review paper is to highlight some health benefits, nutritional values and potential use of goat meat. On the chemical composition of goat meat affect race, gender, productivity and adaptability to stress, environment, management, diet, weight at slaughter and health condition as well as slaughter and procedures with the carcasses after slaughter. Average chemical composition of lean goat meat contains about 75.42% water, 3.55% fat, 19.95 % protein and 1.06% mineral matter. The energy value is about 580 kJ per 100 g. The goat meat has about the same nutritional value as well as sheep meat. Due to low content of saturated fatty acids and cholesterol, goat meat in the human diet is healthier alternative compared to other types of red meat. Polyunsaturated fatty acids prevalent in goatmeat, and the diet rich in unsaturated fatty acids is correlated with a reduced risk of stroke and coronary disease. In addition, in goat meat are present the essential amino acids such as lysine, threonine and tryptophan. Regardless to the nutritional value, goat meat is still less appreciated due to their specific smell and taste, the more if the animal is older.

scholarly journals Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola)

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 227 ◽  
Author(s):  
Celso Manuel Cristovão Mandume ◽  
Narcisa M. Bandarra ◽  
Joana Raimundo ◽  
Helena Maria Lourenço ◽  
Susana Gonçalves ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Nutritional Value ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Essential Elements ◽  
Edible Tissues ◽  
Amino Acid Profiles ◽  
Cadmium Lead

Despite being highly appreciated and consumed, the nutritional value of Chaceon maritae from Namibe (Angola) had never been studied. In the present work, edible tissues (muscle, ovaries, and hepatopancreas) of boiled female C. maritae caught off Namibe coast in two distinct seasons were analyzed in terms of proximate chemical composition (fat, ash, protein, and moisture), fatty acid and amino acid profiles, cholesterol, essential minerals (macro and trace) and toxic elements. Results showed that, in both seasons, C. maritae muscle was a valuable source of protein, essential amino acids, polyunsaturated fatty acids, and essential elements, especially zinc, selenium, iodine, and copper. Ovaries and hepatopancreas are also good sources of protein, but were richer in fat, particularly when caught in October. Ovarian fat is rich in polyunsaturated fatty acids and that of hepatopancreas has higher values of monounsaturated and saturated fatty acids. Hepatopancreas and ovaries are also good sources of copper and, especially ovaries, of zinc. Moreover, in both seasons, all the edible tissues of C. maritae analyzed presented very low contents of heavy metals (mercury, cadmium, lead, and arsenic).

scholarly journals Perbedaan Rasio Kolesterol Total/ HDL Kelompok Kontrol dan Kelompok Diet Tinggi Minyak Sawit pada Tikus Wistar

2014 ◽  
Vol 3 (3) ◽  
Author(s):  
Yelsa Yulanda Putri ◽  
Ellyza Nasrul ◽  
Susila Sastri
Keyword(s):  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Total Cholesterol ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Diet Group ◽  
Control Group ◽  
Increased Risk ◽  
Post Test

AbstrakRasio kolesterol total/ HDL merupakan variabel lipoprotein terbaik dalam memprediksi risiko penyakit kardiovaskular. Peningkatan risiko penyakit kardiovaskular dapat disebabkan oleh tingginya kadar kolesterol serum. Minyak sawit mengandung 50% asam lemak jenuh dan 50% asam lemak tidak jenuh. Tujuan penelitian ini adalah mengetahui perbedaan rasio kolesterol total/ HDL antara kelompok kontrol dengan kelompok diet tinggi minyak sawit pada tikus. Penelitian ini adalah eksperimental dengan pendekatan post test only control group design. Sampel penelitian terdiri dari 10 ekor tikus Wistar jantan yang dibagi menjadi kelompok kontrol (K) dan kelompok perlakuan (P). Diet tinggi minyak sawit (minyak sawit 42.5%, 3ml/hari) diberikan pada kelompok P selama empat minggu. Analisis data menggunakan uji t independent. Hasil penelitian menunjukkan terdapat perbedaan peningkatan yang tidak bermakna antara kelompok P dan kelompok K pada rerata kolesterol, yaitu 63.66±9.9(P) 57.39±3.28(K) (p>0.05), rerata HDL 19.44±3.99(P) 17.64±2.00(K) (p>0.05), dan rerata rasio kolesterol total/ HDL 3.26±0.24 (P) 3.31±0.32 (K) (p>0.05). Kesimpulan penelitian ini adalah kadar kolesterol total, HDL, dan rasio kolesterol total/ HDL pada kelompok kontrol dan kelompok diet tinggi minyak sawit tidak berbeda.Kata kunci: diet tinggi minyak sawit, kolesterol, HDL, rasio kolesterol/ HDLAbstractThe ratio of total cholesterol/ HDL is the lipoprotein variables best predict the risk of cardiovascular disease . The increased risk of cardiovascular disease can be caused by high levels of cholesterol exciting. Palm oil contains 50% saturated fatty acids and 50% unsaturated fatty acids. The purpose of this study was to know the differences ratio of total cholesterol/ HDL between the control group and high palm oil diet group in rats. This research was experimental with post-test only control group. The study sample consisted of 10 male Wistar rats were divided into control group (K) and treated group (P). High-palm oil diet (50% palm oil, 3ml/day) was given to the group P for four weeks. Analysis of data using independent t test. The results showed there were no significant differences in improvement between groups P and groups K in mean cholesterol, 63.66 ± 9.9 (P) 57.39 ± 3.28 (K) in (p> 0.05), mean HDL 19.44 ± 3.99 (P) 17.64 ± 2.00 (K) in (p> 0.05), and the mean ratio of total cholesterol/ HDL 3.26 ± 0.24 (P) 3.31 ± 0.32 (K) in (p>0.05). The conclusion of this study is total cholesterol, HDL, and the ratio of total cholesterol/ HDL in the control group and the high palm oil diet group did not differ.Keywords: high palm oil diet, cholesterol, HDL, ratio of cholesterol/HDL

Characterization of Whey Cheese Packaged under Vacuum

2000 ◽  
Vol 63 (2) ◽  
pp. 216-221 ◽  
Author(s):  
MANUELA E. PINTADO ◽  
F. XAVIER MALCATA
Keyword(s):  
Fatty Acids ◽  
Thermal Processing ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Vacuum Packaging ◽  
Concomitant Increase ◽  
Wide Range ◽  
Microbial Groups

Vacuum packaging was assayed at 4°C and was tested in comparison to unpackaged counterparts, in both microbiological and physicochemical terms, in studies pertaining to the preservation of Requeijão, a traditional Portuguese whey cheese. Bacteria were absent (i.e., <10 CFU/g) in whey cheeses on the day of manufacture as a result of thermal processing. After storage, both unpackaged and packaged cheeses exhibited high viable counts of Bacillus, Pseudomonas, Enterobacteriaceae, and lactic acid bacteria (especially lactococci). Yeasts, staphylococci, enterococci, and spore-forming clostridia were severely inhibited by the package vacuum combined with the increasing acidification developed therein. Whey cheeses packaged under vacuum underwent substantial acidification, slight depletion of lactose, and no significant variation in moisture content or texture; conversely, unpackaged whey cheeses exhibited substantial loss of water and a concomitant increase in rigidity. Vacuum packaging strongly inhibited lipolysis (even if viable counts of some microbial groups were high); saturated fatty acids (mainly C16:0 and C14:0) accounted for ca. 73% of the total free–fatty acid content, whereas the most concentrated unsaturated fatty acids were C18:1 and C18:2 (ca. 14% each). The conclusions generated in our study are, in general, useful for a wide range of whey cheeses worldwide: i.e., Requéson (Spain), Ricotta (Italy), Broccio (France), and Anthotyro (Greece). In addition, our conclusions are particularly helpful in terms of improving the safety of Requeijão, a widely acclaimed dairy specialty.

scholarly journals The Study of Variation in Fatty Acids Composition for Animal Fats

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Flavia POP ◽  
Cornel LASLO
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Cow Milk ◽  
Animal Fats ◽  
Poultry Fat

In this article the chemical composition of 2 types of animal fats (cow milk fat and poultry fat) following the variation of saturated and unsaturated fatty acids proportion during freezing storage was studied. Determination of chemical composition of animal fats is important in establishing organoleptic and physico-chemical parameters, the variation of them in time, nature and proportion of fatty acids conferring specific characteristics to them. For milk fat was determined the following chemical composition: saturated fatty acids 68.35%, monounsaturated fatty acids 29.25%, polyunsaturated fatty acids 2.4%. After 4 months of storage under freezing there was a change in fatty acids proportion, saturated fatty acid content increased to 70.41%, monounsaturated fatty acids content decreased to 28.23%, and polyunsaturated fatty acids content decreased to 1.35% due to oxidation process when decreased the degree of unsaturation due to unsaturated fatty acids oxidation. In the case of poultry fat there was also an increase of saturated fatty acids (30.71%) and a decrease for monounsaturated (43.47%) and polyunsaturated (24.81%) fatty acids content.

ASSESSMENT OF PHYSICAL PROPERTIES OF STRUCTURED OILS AND PALM FAT

2017 ◽  
Vol 54 (4) ◽  
pp. 800-805 ◽  
Author(s):  
Sylwia Onacik Gur ◽  
Anna Zbikowska ◽  
Marzena Przybysz ◽  
Malgorzata Kowalska
Keyword(s):  
Fatty Acids ◽  
Nutritional Value ◽  
Elevated Temperatures ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Hydrogenated Fats ◽  
Pharmaceutical Industries ◽  
Adverse Influence ◽  
Oil Binding ◽  
Candelilla Wax

Oleogels are structured liquid oils with applications in food, cosmetic, and pharmaceutical industries. Structured oils may become alternatives to the commonly used solid fats, such as palm fat or hydrogenated fats. Properties of oleogels are primarily dependent on the structuring agent applied. This paper was intended as an examination of structuring properties and oleogel oil binding capacities of various monomer ingredients (plant and beeswaxes, monoacylglycerol) and comparison of the oleogels produced with palm fat. An oleogel produced with candelilla wax (CLX) exhibited a structure most similar to that of palm fat. These products showed statistically significant differences of colour from palm fat. In addition, textures of the oleogels differed from one another and from palm fat. Oleogel containing rice bran wax (RBX) had the most similar viscosity properties. Oleogels including candelilla wax and yellow bees wax displayed best oil binding structures (assayed by centrifugal and LumiSizer methods). When filtered (at 40�C), on the other hand, minimum oil loss after 24h was demonstrated by the oleogels containing CLX and RBX, possible evidence that these structure-forming substances roduce oleogels that could be used in products exposed to more elevated temperatures. Oleogels may become alternatives to the commonly used solid fats. Thanks to the use of oil structuring agent at the level of 3% liquid oil becomes solid. Using these innovative fat products can stabilize oil in the product, and also it can improve the nutritional value of food products by replacing a popular palm fat rich in saturated fatty acids, which exert an adverse influence on humans� cardiovascular system, by oils rich in unsaturated fatty acids.

scholarly journals Putting the Spring back into the Hare (Pedetes capensis): Meat Chemical Composition of an Underutilized Protein Source

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1096
Author(s):  
Sara Wilhelmina Erasmus ◽  
Louwrens Christiaan Hoffman
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Carcass Characteristics ◽  
Eicosatrienoic Acid ◽  
Protein Source ◽  
Spring Back ◽  
Meat Content ◽  
Alternative Protein

Alternative protein sources are gaining increasing global attention as a solution to address future protein demands. Determining the chemical composition of meat alternatives is vital to confirm that it is nutritious, but also to increase product value and promote its utilization. The carcass characteristics and chemical composition of springhare, an underutilized protein source, was found to be comparable to that of commercially reared rabbits. Hence, its introduction into the commercial supply chain would likely not offset consumers accustomed to purchasing rabbit/hare meat. Springhare meat had a high protein content (~22.5 g/100 g meat) and low lipid (<1.3 g/100 g meat) content. The meat’s fatty acids mainly comprised C18:2n6c (γ-linoleic acid; 24%), C18:0 (stearic acid; 20%), C16:0 (palmitic acid; 19%), C20:4n6 (arachidonic acid; 15%) and C18:1n9c (oleic acid; 13%). Although sex did not significantly influence the carcass characteristics and meat composition, season did have an effect (p < 0.05) on the fatty acid profile. The meat harvested in summer had higher (p < 0.05) concentrations of favorable unsaturated fatty acids, C18:2n6c, C18:3n6, C18:3n3 (α-linolenic acid), C20:2n6 (eicosadienoic acid), C20:3n3 (eicosatrienoic acid), compared to the meat obtained in winter, which contained more (p < 0.05) saturated fatty acids. The results verify that springhare can be utilized as a viable alternative protein source.

scholarly journals Sturgeon Meat and Caviar Quality from Different Cultured Species

Fishes ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 9 ◽  
Author(s):  
Annalaura Lopez ◽  
Mauro Vasconi ◽  
Federica Bellagamba ◽  
Tiziana Mentasti ◽  
Vittorio Maria Moretti
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Production Plant ◽  
Linear Discriminant ◽  
Flame Ionization ◽  
Fat Reserves ◽  
Species Specific

Sturgeon raw eggs, caviar and meat obtained from different species reared in an Italian production plant were evaluated for their chemical composition, in order to improve their appreciation on the market and to detect any eventual distinctness related to the species. Mainly, fatty acid (FA) profile of eggs and caviar, determined by Gas-Chromatography coupled to Flame Ionization Detection, showed variability in the interspecific comparison, highlighted by chemometric methods (Linear Discriminant Analysis). Generally, all samples showed a prevalence of unsaturated fatty acids with respect to saturated ones, reaching a content of polyunsaturated fatty acids (PUFA) between the 40% and the 50% of total FA. A remarkable presence of n3 series PUFA was detected in all samples and a selective deposition of many FA into eggs’ cellular membranes, yolk lipid and body fat reserves, imputable to the different biological role of single FA during sturgeon reproduction, was evidenced. Chemical composition of sturgeon flesh samples evidenced a high-protein and medium-fat content, characterized by a FA profile of high nutritional value. Moreover, color parameters (redness, yellowness, brightness, Chroma) were measured on sturgeon fillets, showing many species-specific characteristics of sturgeon meat.

scholarly journals Selected Physical and Chemical Characteristics of Eggs Laid by Hens Fed Diets with Different Levels of Hybrid Rye

2019 ◽  
Vol 19 (4) ◽  
pp. 1009-1020 ◽  
Author(s):  
Ewelina Węsierska ◽  
Katarzyna Niemczyńska ◽  
Małgorzata Pasternak ◽  
Anna Arczewska-Włosek
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Nutritional Value ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Physical Parameters ◽  
Hybrid Rye ◽  
Physical And Chemical ◽  
Different Levels

AbstractThe aim of the study was to evaluate the effect of different levels of dietary hybrid rye on eggs laid by Isa Brown laying hens and their quality, such as physical parameters, nutritional value (basic chemical composition, cholesterol content, fatty acid profile) as well as safety (microbiological purity). A total of 72 Isa Brown hens aged 26 weeks were allocated to 3 groups fed with 0%, 15% and 25% levels of hybrid rye in their diet up to week 50. At week 50, 72 eggs per group were collected for analysis. The 25% rye level had no significant effect on most of the examined physical parameters; however, a tendency to heavier eggs in this group was noted. An increased rye level resulted in lighter yolks with a lowered share of redness and yellowness compared to those obtained from hens fed a control diet. The administration of 25% of rye in the diet influenced the basic chemical composition of the yolks by increasing the water content and reducing the fat content, but with no significant effect on the contents of ash, chlorides and cholesterol. The sum of saturated fatty acids in yolks decreased along with the increase in dietary rye level while the sum of mono- and polyunsaturated fatty acids increased. Moreover, a lowered ratio of ω-6: ω-3 fatty acids was found with dietary rye level increases.

scholarly journals Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk

2017 ◽  
Author(s):  
Michelle A. Briggs ◽  
Kristina S. Petersen ◽  
Penny M. Kris-Etherton
Keyword(s):  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Dietary Recommendations ◽  
Cvd Risk ◽  
Dairy Fat ◽  
Refined Carbohydrates

Dietary recommendations to decrease the risk of cardiovascular disease (CVD) have focused on reducing intake of saturated fatty acids (SFA) for more than 50 years. While the 2015-2020 Dietary Guidelines for Americans advise substituting both monounsaturated and polyunsaturated fatty acids for SFA, evidence supports other nutrient substitutions that will also reduce CVD risk. For example, replacing SFA with whole grains, but not refined carbohydrates, reduces CVD risk. Replacing SFA with protein, especially plant protein may also reduce CVD risk. While dairy fat (milk, cheese) is associated with a slightly lower CVD risk compared to meat, dairy fat results in a significantly greater CVD risk relative to unsaturated fatty acids. As research continues, we will refine our understanding of dietary patterns associated with lower CVD risk.

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