Effect of long-chain dietary polyunsaturated fatty acid content on pig meat

1993 ◽  
Vol 1993 ◽  
pp. 11-11
Author(s):  
C.O. Leskanich ◽  
R.C. Noble ◽  
C.A. Morgan
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Content ◽  
Meat Products ◽  
Fat Intake ◽  
Valuable Contribution ◽  
Dietary Polyunsaturated Fatty Acid ◽  
Polyunsaturated Fatty Acid Content ◽  
Physical Effects ◽  
Pig Meat ◽  
Time Required

Recent health recommendations regarding fat intake have highlighted the importance of consuming polyunsaturated fatty acids (British Nutrition Foundation, 1992) in a manner which takes into consideration the physiologically competitive n-6 and n-3 fatty acid families. Through dietary modification, pig meat and meat products provide a valuable contribution toward this aim (Morgan et al, 1992) although concerns relating to changes in physical and taste properties are hindrances to commercial acceptance. The aim of this investigation was therefore to obtain information on the optimum length of time required to significantly alter the fatty acid composition of pig meat without incurring deleterious physical effects.

scholarly journals Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1847
Author(s):  
Tatiana Pintado ◽  
Claudia Ruiz-Capillas ◽  
Francisco Jiménez-Colmenero ◽  
Ana M. Herrero
Keyword(s):  
Fatty Acid ◽  
Avena Sativa ◽  
Fatty Acid Content ◽  
Meat Products ◽  
Health Claims ◽  
Technological Properties ◽  
Salvia Hispanica ◽  
Polyunsaturated Fatty Acid Content ◽  
Linolenic Fatty Acid ◽  
Salvia Hispanica L

This paper evaluates how grilling, a traditional culinary procedure for fresh meat products, affects the composition and technological properties of healthy longanizas formulated with chia (Salvia hispanica L.) (C-RF) and oat (Avena sativa L.) (O-RF) emulsion gels (EGs) as animal fat replacers. The use of EGs, regardless of whether they contain chia or oat, improved longaniza performance during cooking as they lost less (p < 0.05) water and fat. The composition of cooked sausages was affected by their formulation, particularly those with chia EG (C-RF) which featured the highest polyunsaturated fatty acid content, mainly due to the higher level of α-linolenic fatty acid (1.09 g/100 g of product). Chia and oat EGs in C-RF and O-RF allow longanizas to be labeled with nutritional and health claims under European law. In general, this culinary procedure increases (p < 0.05) the lightness, lipid oxidation and texture parameters of all samples.

scholarly journals Production Performance of Moina macrocopa (Straus 1820) (Crustacea, Cladocera) Cultured in Different Salinities: The Effect on Growth, Survival, Reproduction, and Fatty Acid Composition of the Neonates

Diversity ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 105
Author(s):  
Amirah Yuslan ◽  
Sharifah Najuwa ◽  
Atsushi Hagiwara ◽  
Mazlan A. Ghaffar ◽  
Hidayu Suhaimi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Production Performance ◽  
Reproduction Rate ◽  
Moina Macrocopa ◽  
Polyunsaturated Fatty Acid Content ◽  
Survival And Reproduction

Salinity is a known factor in shaping population dynamics and community structure through direct and indirect effects on aquatic ecosystems. Salinity changes further influence food webs through competition and predation. The responses of Moina macrocopa (Cladocera) collected from Setiu Wetland lagoon (Terengganu) was evaluated through manipulative laboratory experiments to understand the ability of M. macrocopa to tolerate high salinity stress. Specifically, the fatty acid composition, growth, survival, and reproduction of this cladocerans species was examined. Sodium chloride (NaCl) as used in the treatments water with the concentration 0, 4, 6, 8, 12, and 15 salinity. Fatty acid levels were determined using Gas Chromatography and Mass Spectrophotometry (GC-MS). The results indicated that optimal conditions produced the highest fatty acid content, especially the polyunsaturated fatty acid content, such as EPA (eicosapentaenoic acid), ALA (alpha-linoleic acid), ARA (arachidonic acid), and DHA (docosahexaenoic acid). Furthermore, M. macrocopa survival was best at salinity 0, with a percentage of 98%, whereas the opposite occurred at salinity 15, with approximately 20% of viable animals surviving. Besides, M. macrocopa also showed the highest reproduction rate at salinity 0 (e.g., average initial age of reproduction, 4.33 ± 0.58 days) compared with other salinities level. Interestingly, the difference in growth at different salinities was not evident, an unusual finding when considering adverse effects such as osmoregulation pressure on the organism. Based on the results, we conclude that M. macrocopa can only tolerate salinity below salinity 8 and cannot withstand stressful environmental conditions associated with salinities above 8.

Trans and polyunsaturated fatty acid content of some bakery fats

Lipid / Fett ◽  
1996 ◽  
Vol 98 (4) ◽  
pp. 141-144 ◽  
Author(s):  
W. De Greyt ◽  
M. Kellens ◽  
A. Huyghebaerts
Keyword(s):  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Polyunsaturated Fatty Acid Content

Relationship between pork fatty acid content in selected muscles and carcass tissues

2019 ◽  
Vol 59 (5) ◽  
pp. 972
Author(s):  
Monika Sobol ◽  
Stanisława Raj ◽  
Grzegorz Skiba
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Soft Tissues ◽  
Fatty Acid Content ◽  
Subcutaneous Fat ◽  
Meat Products ◽  
Biceps Femoris ◽  
Intramuscular Fat ◽  
Pufa Ratio ◽  
Docosahexaenoic Acids

Pork plays a central role in culinary tradition in Central Europe. Most of the studies determine the fatty acid (FA) content separately in muscles and subcutaneous fat. However, it is also important to determine the FA content of meat products, which contain a mixture of muscles and fat. The determination of FA in carcass tissues is difficult and leads to the destruction of the whole carcass. Thus, the aim of this study was to estimate the FA content of carcass meat (muscles with inter- and intramuscular fat, MC), and carcass soft tissues (muscles with inter- and intramuscular fat and subcutaneous fat, SC) based on a single muscle. Fatty acids were analysed using gas chromatography. Thirty crossbred pigs were fed diets differing in their fatty acid content and n-6:n-3 polyunsaturated fatty acid (PUFA) ratio. Samples of Longissimus thoracis et lumborum (LL), Biceps femoris (BF), Semitendinosus (ST), and Semimembranosus (SM) muscles, MC, and SC were taken. Correlation between linolenic, eicosapentaenoic and docosahexaenoic acids contents and n-6:n-3 PUFA in examined muscles and MC ranged from 0.809 (SM) to 0.961 (LL), from 0.708 (LL) to 0.954 (ST), from 0.907 (SM) to 0.941 (ST), respectively (P = 0.000). Correlation between linolenic, eicosapentaenoic and docosahexaenoic acids contents and n-6:n-3 PUFA in examined muscles and SC ranged from 0.773 (SM) to 0.954 (LL), 0.763 (LL) to 0.983 (BF), and from 0.909 (LL) to 0.940 (ST), respectively (P = 0.000). Results allow estimate the FA content of MC and SC based on their content in single muscles.

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