Lipid blends and antioxidant supplements in broiler chicken diets: effects on performance, meat properties and storage quality

1993 ◽  
Vol 1993 ◽  
pp. 164-164
Author(s):  
J. R. Scaife ◽  
P. Iji ◽  
W. Michie ◽  
M. Davis
Keyword(s):  
Fatty Acid ◽  
Broiler Chicken ◽  
Degree Of Unsaturation ◽  
Dietary Antioxidant ◽  
Antioxidant Supplements ◽  
The Uk ◽  
Lipid Supplement ◽  
And Storage ◽  
Storage Characteristics ◽  
Lipid Digestibility

Broiler diets are routinely supplemented with approximately 50 g/kg lipid. The lipid supplement used in the UK has been a blend of tallow and vegetable oil, however, there is considerable interest in the use of alternative fat sources. The fatty acid composition of supplemental lipids, in particular the degree of unsaturation of fatty acids can (1) effect lipid digestibility and may be reflected in differences in growth performance and (2) markedly influence tissue fatty acid profiles which may increase the requirement dietary antioxidant supply and affect meat storage characteristics.

Fatty acid composition and quality of muscle from steers fed ruminally protected lipid

2002 ◽  
Vol 2002 ◽  
pp. 178-178
Author(s):  
M. Enser ◽  
N. Scollan ◽  
S. Gulati ◽  
G. Nute ◽  
K. Hallett ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Protein Matrix ◽  
The Uk ◽  
Lipid Supplement

Recommendations to improve the UK diet suggest an increase in the ratio of polyunsaturated to saturated fatty acids (P:S ratio) and a higher consumption of n-3 polyunsaturated fatty acids (PUFA). Ruminant meats have a poor P:S ratio, approximately 0.1 compared to the recommendation of 0.4-1.0 for the whole diet. However, the ratio of C18:2 n-6/C18:3 n-3 (the n-6:n-3) is well within the recommended value of <4.0 at approximately 2 and ruminant muscle also supplies longer-chain n-3 PUFA. By feeding lipid in a formaldehyde cross-linked protein matrix, rumen biohydrogenation can be avoided and the tissue PUFA level increased but with potential effects on oxidative shelf-life, colour and flavour of the meat. This trial investigated the fatty acid composition and quality of meat produced by feeding a protected lipid supplement (PLS).

scholarly journals Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum)

2011 ◽  
Vol 49 (5) ◽  
pp. 587-593 ◽  
Author(s):  
Jyotsna Rajiv ◽  
Dasappa Indrani ◽  
Pichan Prabhasankar ◽  
G. Venkateswara Rao
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Linum Usitatissimum ◽  
Flax Seed ◽  
And Storage ◽  
Storage Characteristics

scholarly journals Prostatic Artery Embolization (PAE) and Transurethral Resection of the Prostate (TURP) have a Differential Impact on Lower Urinary Tract Symptoms (LUTS): Retrospective Analysis of the Multicentre UK-ROPE (UK Register of Prostate Embolization) Study

2021 ◽  
Author(s):  
Ganesh Vigneswaran ◽  
Drew Maclean ◽  
Mohammed Hadi ◽  
Benjamin Maher ◽  
Sachin Modi ◽  
...  
Keyword(s):  
Retrospective Analysis ◽  
Transurethral Resection ◽  
Artery Embolization ◽  
Prostatic Artery Embolization ◽  
Voiding Symptoms ◽  
Significant Difference ◽  
Student’S T ◽  
The Uk ◽  
And Storage ◽  
Prostatic Artery

Abstract Purpose To compare the relative IPSS (International Prostate Symptom Score) improvement in storage and voiding symptoms between prostatic artery embolization (PAE) and transurethral resection of the prostate (TURP). Method Retrospective analysis of the UK-ROPE (UK Register of Prostate Embolization) multicentre database was conducted with inclusion of all patients with full IPSS questionnaire score data. The voiding and storage subscore improvement was compared between interventions. Student’s t-test (paired and unpaired) and ANOVA (Analysis of variance) were used to identify significant differences between the groups. Results 146 patients (121 PAE, 25 TURP) were included in the analysis. Storage symptoms were more frequently the most severe symptom (‘storage’ in 75 patients vs ‘voiding’ in 17 patients). Between groups, no significant difference was seen in raw storage subscore improvement (TURP 4.9 vs PAE 4.2; p = 0.34) or voiding subscore improvement (TURP 8.4 vs PAE 6.7; p = 0.1). ANOVA demonstrated a greater proportionate reduction (relative to total IPSS) towards voiding symptoms in the TURP group (27.3% TURP vs 9.9% PAE, p = 0.001). Conclusion Although both TURP and PAE improve voiding symptoms more than storage, a significantly larger proportion of total symptom reduction is due to voiding in the TURP cohort, with PAE providing a more balanced improvement between voiding and storage.

scholarly journals Mitochondrial Fission Governed by Drp1 Regulates Exogenous Fatty Acid Usage and Storage in Hela Cells

Metabolites ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 322
Author(s):  
Jae-Eun Song ◽  
Tiago C. Alves ◽  
Bernardo Stutz ◽  
Matija Šestan-Peša ◽  
Nicole Kilian ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Oxidation ◽  
Lipid Droplets ◽  
Mitochondrial Fission ◽  
Acid Oxidation ◽  
Mitochondrial Morphology ◽  
Mitochondrial Fatty Acid Oxidation ◽  
Mitochondrial Fatty Acid ◽  
And Storage

In the presence of high abundance of exogenous fatty acids, cells either store fatty acids in lipid droplets or oxidize them in mitochondria. In this study, we aimed to explore a novel and direct role of mitochondrial fission in lipid homeostasis in HeLa cells. We observed the association between mitochondrial morphology and lipid droplet accumulation in response to high exogenous fatty acids. We inhibited mitochondrial fission by silencing dynamin-related protein 1(DRP1) and observed the shift in fatty acid storage-usage balance. Inhibition of mitochondrial fission resulted in an increase in fatty acid content of lipid droplets and a decrease in mitochondrial fatty acid oxidation. Next, we overexpressed carnitine palmitoyltransferase-1 (CPT1), a key mitochondrial protein in fatty acid oxidation, to further examine the relationship between mitochondrial fatty acid usage and mitochondrial morphology. Mitochondrial fission plays a role in distributing exogenous fatty acids. CPT1A controlled the respiratory rate of mitochondrial fatty acid oxidation but did not cause a shift in the distribution of fatty acids between mitochondria and lipid droplets. Our data reveals a novel function for mitochondrial fission in balancing exogenous fatty acids between usage and storage, assigning a role for mitochondrial dynamics in control of intracellular fuel utilization and partitioning.

scholarly journals Influence of Meat Type, Sex and Storage Time on Fatty Acid Profile of Free Range Dalmatian Turkey

2016 ◽  
Vol 39 (2) ◽  
pp. 167-174 ◽  
Author(s):  
Maja Mauric ◽  
Kristina Starcevic ◽  
Sven Mencik ◽  
Mario Ostovic ◽  
Anamaria Ekert Kabalin
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Point Of View ◽  
Chain Polyunsaturated Fatty Acid ◽  
Turkey Meat ◽  
Free Range ◽  
Health Promoting ◽  
And Storage ◽  
Slow Growing ◽  
Meat Type

AbstractDalmatian turkey is a slow growing breed kept in free range systems. It is a type of “old fashioned poultry” whose meat is present on the market and accepted by consumers. However, no information about its meat quality and fatty acid profile is available. The chemical composition of the meat was influenced by gender and meat type and these differences could be important from the consumer’s point of view. Fatty acid composition was characterized by the predominance of n6 fatty acids, especially C18:2n6 and a high n6/n3 ratio. Increased time of storage strongly reduced the long chain polyunsaturated fatty acid (LC PUFA) and increased atherogenicity and thrombogenicity indices (AI and TI) in thigh tissue. The content of beneficial n3 PUFA was influenced by meat type, with lower values of C18:3n3 and higher values of LC PUFA in the breast compared to the thighs. The potential intake of LC PUFA of comercial turkey in the human diet was lower in comparison to poultry fed with complete feed mixtures. An interesting fact was the higher DHA values in comparison with DPA values in breast tissue, which is characteristic of old poultry breeds. The Dalmatian turkey is a highly valued traditional product and an important archaic breed for gene preservation and biodiversity. Nevertheless, Dalmatian turkey meat could be even further improved by minimal dietary manipulation to become a product with additional health promoting effects.

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