Grass finishing and the residual effect of pasture prior to concentrate finishingon the shelf stability of late-maturing bull beef

Context The finishing of late-maturing bulls on grass is economically more favourable than finishing on cereal concentrates but it may have a negative effect on oxidative stability. Aim To determine the effect of varying levels of pasture feeding during the finishing period on the oxidative stability of bull beef. Methods Groups of eight late-maturing breed sired bulls were assigned to one of the following production systems: (1) pasture only for 200 days (P), (2) pasture only for 100 days followed by pasture plus 50% of the dietary dry matter (DM) intake as concentrate for 100 days (P-C50), (3) pasture plus 50% of the DM intake as concentrate for 200 days (C50), (4) pasture only for 100 days followed by ad libitum concentrates for 100 days (P-C), (5) pasture plus 50% of the DM intake as concentrate for 100 days followed by ad libitum concentrates for 100 days (C50-C) and (6) ad libitum concentrates offered indoors for 200 days (C). The M. Longissimus thoracis et lumborum muscle was excised post-slaughter for proximate, fatty acid and α-tocopherol analysis and for measurement of lipid and protein oxidation and colour stability. Results The polyunsaturated fatty acid (PUFA) concentration and proportion in muscle were higher (P < 0.001) in C50 bulls compared with P, P-C50 and P-C bulls. The concentration of highly peroxidisable PUFA was at least 1.3-fold higher (P < 0.001) in the muscle of C50 bulls than of C and P-C bulls whereas the proportion was at least 1.5-fold higher (P < 0.001) in muscle of P, P-C50 and C50 bulls compared with C and P-C bulls. There was a higher (P < 0.001) concentration of saturated fatty acids and monounsaturated fatty acids in muscle of bulls fed on concentrate in the last 100 days (P-C, C50-C and C) compared with those fed on grass (fully or partially) in the last 100 days (P, P-C50 and C50). α-Tocopherol concentration was at least 1.5-fold higher (P < 0.001) in muscle of P bulls compared with C, C50-C and P-C bulls. Redness, redness stability, lipid and protein oxidation did not differ between treatments (P > 0.05). Conclusions The increase in highly peroxidisable PUFA in beef, by increasing pasture in the finishing ration did not increase susceptibility to oxidation, most likely due to a concomitant increase in α-tocopherol. Implications Beef can be produced from late-maturing bulls grazing on pasture for 200 days without impacting negatively on oxidative stability.

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Oil content, lipid profiling and oxidative stability of “Sefri” Moroccan pomegranate (Punica granatum L.) seed oil

OCL ◽

10.1051/ocl/2020069 ◽

2021 ◽

Vol 28 ◽

pp. 5

Author(s):

Ahmed Hajib ◽

Issmail Nounah ◽

Hicham Harhar ◽

Said Gharby ◽

Badreddine Kartah ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Oxidative Stability ◽

Oil Content ◽

Seed Oil ◽

Saturated Fatty Acids ◽

Punica Granatum ◽

Major Constituent ◽

Punicic Acid ◽

Pomegranate Seed

The aim of this study was to determine the chemical composition (fatty acids, tocopherols, and sterols) and evaluate the oxidative stability of Moroccan pomegranate (Punica granatum L.) seed oil. The oil content of pomegranate seed was 22.63 g/100g of dry weight. The fatty acid composition showed a dominance of conjugated linolenic acids (CLnAs) (86.96 g/100g). The most dominant fatty acid was punicic acid (75.1 g/100g), followed by catalpic acid (6.7 g/100g) and linoleic acid with amounts of 4.11 g/100g. The seed oil only contained a low level of saturated fatty acids with palmitic (2.64 g/100g) and stearic acids (1.73 g/100g) as main saturated fatty acids. The sterol marker, β-sitosterol, accounted for 404.59 mg/100g of the total sterol content in the seed oil. Total tocopherol content in seed oil was 332.44 mg/100g. γ-tocopherol (190.47 mg/100g oil) is the major constituent, followed by α-tocopherol (74.62 mg/100g oil) and δ-tocopherol (53.3 mg/100g oil). The induction time calculated by the Rancimat accelerated method was found to be of 3.6 h at 120 °C. In terms of oil, pomegranate seed oil may be considered as a valuable source for new multipurpose products with industrial, cosmetic and pharmaceutical uses.

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Chemical Characterization and Oxidative Stability of Medium- and Long-Chain Fatty Acid Profiles in Tree-Borne Seed Oils

Journal of Analytical Methods in Chemistry ◽

10.1155/2018/2178684 ◽

2018 ◽

Vol 2018 ◽

pp. 1-9 ◽

Cited By ~ 2

Author(s):

Da-Som Kim ◽

Hoe-Sung Kim ◽

Kyoung-Tae Lee ◽

Dong-Lee Hong ◽

Sung-Rae Cho ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Oxidative Stability ◽

Saturated Fatty Acids ◽

Chemical Characterization ◽

Monounsaturated Fatty Acids ◽

Seed Oils ◽

Long Chain Fatty Acid ◽

Plant Seed ◽

Induction Periods

This study was undertaken to evaluate chemical characteristics and oxidative stability of tree-borne seed oils. A total of 15 different fatty acids were identified in six tree-borne seed oils, which included seven types of saturated fatty acids, four types of monounsaturated fatty acids, and four types of polyunsaturated fatty acids. Japanese camphor tree (JCT) had a high content of medium-chain fatty acids (97.94 ± 0.04%), in which fatty acid composition was distinct from those of the other five plant seed oils. Overall, contents of tocopherols, a type of fat-soluble vitamin, ranged between 3.82 ± 0.04 mg/100 g and 101.98 ± 1.34 mg/100 g, respectively. Phytosterol contents ranged from 117.77 ± 1.32 mg/100 g to 479.45 ± 4.27 mg/100 g, respectively. Of all tree-borne seed oils, β-sitosterol was the phytosterol at the highest concentration. Contents of unsaponifiables were between 0.13 ± 0.08 and 2.01 ± 0.02, and values of acid, peroxide, and p-anisidine were between 0.79 ± 0.01 and 38.94 ± 0.24 mg KOH/g, 3.53 ± 0.21 and 127.67 ± 1.79 meq/kg, and 2.07 ± 0.51 and 9.67 ± 0.25, respectively. Oxidative stability of tree-borne seed oils was assessed through measurement of oxidation-induction periods. These results should serve as a foundation to identify the potential of tree-borne seed oils in industrial application as well as in providing fundamental data.

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The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and During Chilling Storage

Antioxidants ◽

10.3390/antiox10111711 ◽

2021 ◽

Vol 10 (11) ◽

pp. 1711

Author(s):

Anna Okoń ◽

Piotr Szymański ◽

Dorota Zielińska ◽

Aleksandra Szydłowska ◽

Urszula Siekierko ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Oxidative Stability ◽

Saturated Fatty Acids ◽

Microbiological Quality ◽

Oxidation Products ◽

Nitrate Treatment ◽

Physico Chemical ◽

Acid Whey

The aim of this research was to evaluate the effect of acid whey on changes in the fatty acid profile, oxidative stability, physico-chemical parameters, and microbiological and sensory quality of traditional organic uncured fermented Polish bacon after production and during chilling storage. Three different treatments of fermented bacon were produced: C—control bacon with a nitrite curing mixture; T—bacon with a nitrate curing mixture; and AW—bacon with acid whey and NaCl. The acid whey used in the production of uncured fermented pork bacon positively changed the sensorial characteristics, directly after the ripening process, and had a positive effect in terms of a decrease in the pH of the product. All of the fermented bacon treatments in general were of good microbiological quality. A higher lactic acid bacteria (LAB) level was observed in the AW treatment after the fermentation process, and the bacteria number did not change during storage, whereas in the C and T treatments, the LAB level increased during storage (p < 0.05). The application of acid whey did not limit the formation of secondary oxidation products (TBARS) during bacon ripening (1.68 mg MDA kg−1), but had a reduced value during storage time (0.73 mg MDA kg−1). The highest polyunsaturated fatty acid (PUFA) levels, after ripening and after four weeks of refrigerated storage, were found in the C treatment. In the AW treatment, it was found that the PUFA level increased; likewise, the content of n-3 and n-6 fatty acids increased, while saturated fatty acids (SFAs) decreased during storage (p < 0.05). The opposite tendency was observed in the C treatment. After four weeks of storage, the PUFA/SFA ratio was the lowest in the nitrate treatment, and higher values of the PUFA/SFA ratio were obtained in the acid whey and nitrite treatment (p < 0.05).

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Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat

Veterinární Medicína ◽

10.17221/117/2015-vetmed ◽

2017 ◽

Vol 61 (No. 8) ◽

pp. 428-435 ◽

Cited By ~ 1

Author(s):

E. Vaclavkova ◽

Z. Volek ◽

J. Belkova ◽

D. Duskova ◽

M. Czauderna ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Linoleic Acid ◽

Oxidative Stability ◽

Conjugated Linoleic Acid ◽

Meat Quality ◽

Fatty Acid Profile ◽

Saturated Fatty Acids ◽

Subcutaneous Fat ◽

Trial Duration

The aim of this experiment was to test the hypothesis that conjugated linoleic acid (CLA) in diets of finishing pigs fed linseed can improve the quality and oxidative stability of meat and subcutaneous fat. Twenty-four Prestice Black-Pied pigs (barrows and gilts) were divided into three groups and were fed a basal diet and diets supplemented with ground linseed (70 g/kg), or linseed combined with conjugated linoleic acid (20 g CLA-oil/kg). The trial duration was 53 days. Measurements included slaughter and meat quality parameters, oxidative stability determination, and fatty acid profile of meat and subcutaneous fat. The experimental data were analysed using one-way analysis of variance. Neither linseed nor linseed with CLA significantly influenced weight gain, lean percentage, muscle depth, backfat thickness, drip loss, meat shear force, dry matter, intramuscular fat or cholesterol (P > 0.05). Dietary supplementation with linseed increased the percentage of linolenic acid in the fatty acids of meat and backfat and resulted in higher production of aldehydes. Dietary CLA did not influence the susceptibility of lipids to oxidation. Supplementation with CLA significantly increased CLA proportions in fatty acids of meat and backfat, reduced proportions of monounsaturated fatty acids, and increased proportions of saturated fatty acids in backfat (P < 0.05). The concentration of CLA (in mg/100 g of fresh tissue) in backfat was almost fifty times higher than in meat. Both meat and backfat of pigs fed CLA-free diets contained CLA, probably as a result of microbial conversion of linoleic acid in the intestine. It can be concluded that CLA changed the fatty acid profile of meat and backfat, but did not improve oxidative stability and other meat quality traits of pigs fed linseed.

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Fatty acid profile and oxidative stability of egg yolks from hens under different production systems

South African Journal of Animal Science ◽

10.4314/sajas.v50i2.3 ◽

2020 ◽

Vol 50 (2) ◽

pp. 196-206

Author(s):

D. Mierliță

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Oxidative Stability ◽

Egg Quality ◽

Production Systems ◽

Organic Production ◽

Free Access ◽

Organic System ◽

Free Range ◽

Conventional Diet

AbstractThis study was carried out to compare the egg quality, fatty acid (FA) profiles, and oxidative stability of yolks from hens maintained in cages and fed a conventional diet (CON), those fed a conventional diet with free access to outdoor grassy area (5 m2/hens) under free-range conditions (FR), and those fed an organic diet and free access to outdoor grassy area (10 m2/hens) under in organic system (ORG). Heavier eggs were produced by CON, while percentages of yolk and eggshell were greater in eggs of FR and ORG hens. The FR and ORG hens produced eggs that contained significantly more monounsaturated fatty acids (MUFAs) but less polyunsaturated fatty acids (PUFAs) than CON hens. Eggs from FR and ORG hens had a lower concentration of PUFA n-6 because of less C18:2 n-6 (linoleic acid) and a higher percentage of PUFA n-3 (eicosapentaenoic acid). Consequently, the ratio of PUFA n-6 to n-3 for eggs from FR and ORG hens was healthier for consumers compared with CON. However, eggs from the ORG hens had a similar FA profile to those from the FR hens. No significant differences were noted in hypocholesterolaemic (HI), atherogenic (AI) and thrombogenic indexes. Antioxidant concentration was greatest in eggs from ORG hens (retinol-14.32 μg/g and α-tocopherol-98.7 μg/g/yolk). Thus, the oxidative stability of eggs measured after storage at 4°Cfor 15 or 30 days was improved. The best eggs in terms of nutritional value were from the ORG system in which hens lived in their natural environment. Keywords: antioxidants, conventional production, egg quality, free range production, malonaldehyde, organic production

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Nutritional background, sire type and dam type affect saturated and monounsaturated (oleic) fatty acid concentration of lambs reared for meat production in Australia

Animal Production Science ◽

10.1071/an14317 ◽

2014 ◽

Vol 54 (9) ◽

pp. 1358 ◽

Cited By ~ 4

Author(s):

Eric N. Ponnampalam ◽

Khageswor Giri ◽

David W. Pethick ◽

David L. Hopkins

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Acid Concentration ◽

Production Systems ◽

Saturated Fatty Acids ◽

Meat Production ◽

Oleic Acid Concentration ◽

Cereal Grain ◽

Longissimus Lumborum ◽

Diet Type

This study investigated the effect of finishing diet, sire type and dam type on major saturated (C12:0, 14:0, 16 : 0 and 18:0) and monounsaturated (oleic; C18:1cis) fatty acid concentrations in meat from lambs grown at eight production locations across Australia. Sires were selected from Merino, maternal and terminal meat breeds; while the dams consisted of ~80% pure Merino and 20% crossbred (Border Leicester × Merino) types. Lambs were generally maintained under extensive pasture conditions, but were fed grain, hay or feedlot pellets when the pasture supply was limited. Lambs were slaughtered over 3 consecutive years (2008–10), with 28–30 slaughter days per year. At 24 h post-mortem, 20-g muscle samples (longissimus lumborum: LL) were taken for fatty acid determination. Lambs from Hamilton, Katanning and Kirby had a higher (P < 0.001) concentration of major saturated (palmitic and stearic) and oleic acids in meat that is proposed to be associated with those lambs being fed diets higher in cereal grain content. Saturated fatty acids, except lauric acid, were lower (P < 0.02) in lambs sired by Merino or terminal type than lambs sired by maternal type. The use of Merino as the sire or dam reduced (P < 0.001) the major saturated fatty acids in LL. Crossbred dam type increased (P < 0.01) the oleic acid concentration in the LL, but sire type had no effect. The results demonstrate that the finishing diet type or sire type or dam type can significantly influence the concentration of major saturated (palmitic, stearic) and/or oleic acids in meat from lambs produced under different production systems in Australia.

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Platelet Aggregation in Finnish Men and Its Relation to Fatty Acids in Platelets, Plasma and Adipose Tissue

Thrombosis and Haemostasis ◽

10.1055/s-0038-1660071 ◽

1985 ◽

Vol 54 (03) ◽

pp. 563-569 ◽

Cited By ~ 19

Author(s):

M K Salo ◽

E Vartiainen ◽

P Puska ◽

T Nikkari

Keyword(s):

Fatty Acids ◽

Adipose Tissue ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Platelet Aggregation ◽

Acid Composition ◽

Saturated Fatty Acids ◽

Free Living ◽

Ω3 Fatty Acids ◽

Induced Aggregation

SummaryPlatelet aggregation and its relation to fatty acid composition of platelets, plasma and adipose tissue was determined in 196 randomly selected, free-living, 40-49-year-old men in two regions of Finland (east and southwest) with a nearly twofold difference in the IHD rate.There were no significant east-southwest differences in platelet aggregation induced with ADP, thrombin or epinephrine. ADP-induced platelet secondary aggregation showed significant negative associations with all C20-C22 ω3-fatty acids in platelets (r = -0.26 - -0.40) and with the platelet 20: 5ω3/20: 4ω 6 and ω3/ ω6 ratios, but significant positive correlations with the contents of 18:2 in adipose tissue (r = 0.20) and plasma triglycerides (TG) (r = 0.29). Epinephrine-induced aggregation correlated negatively with 20: 5ω 3 in plasma cholesteryl esters (CE) (r = -0.23) and TG (r = -0.29), and positively with the total percentage of saturated fatty acids in platelets (r = 0.33), but had no significant correlations with any of the ω6-fatty acids. Thrombin-induced aggregation correlated negatively with the ω3/6ω ratio in adipose tissue (r = -0.25) and the 20: 3ω6/20: 4ω 6 ratio in plasma CE (r = -0.27) and free fatty acids (FFA) (r = -0.23), and positively with adipose tissue 18:2 (r = 0.23) and 20:4ω6 (r = 0.22) in plasma phospholipids (PL).The percentages of prostanoid precursors in platelet lipids, i. e. 20: 3ω 6, 20: 4ω 6 and 20 :5ω 3, correlated best with the same fatty acids in plasma CE (r = 0.32 - 0.77) and PL (r = 0.28 - 0.74). Platelet 20: 5ω 3 had highly significant negative correlations with the percentage of 18:2 in adipose tissue and all plasma lipid fractions (r = -0.35 - -0.44).These results suggest that, among a free-living population, relatively small changes in the fatty acid composition of plasma and platelets may be reflected in significant differences in platelet aggregation, and that an increase in linoleate-rich vegetable fat in the diet may not affect platelet function favourably unless it is accompanied by an adequate supply of ω3 fatty acids.

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EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

Jurnal Agroindustri ◽

10.31186/j.agroind.4.1.31-39 ◽

2014 ◽

Vol 4 (1) ◽

pp. 31-39

Author(s):

Siwitri Kadarsih

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fish Oil ◽

Olive Oil ◽

Rice Bran ◽

Dry Matter ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Omega 3 ◽

Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords :

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Explore the gene network regulating the composition of fatty acids in cottonseed

BMC Plant Biology ◽

10.1186/s12870-021-02952-4 ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Lihong Ma ◽

Xinqi Cheng ◽

Chuan Wang ◽

Xinyu Zhang ◽

Fei Xue ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Linoleic Acid ◽

Linolenic Acid ◽

Gene Network ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Accumulation Pattern ◽

Time Points ◽

Expression Characteristics

Abstract Background Cottonseed is one of the major sources of vegetable oil. Analysis of the dynamic changes of fatty acid components and the genes regulating the composition of fatty acids of cottonseed oil is of great significance for understanding the biological processes underlying biosynthesis of fatty acids and for genetic improving the oil nutritional qualities. Results In this study, we investigated the dynamic relationship of 13 fatty acid components at 12 developmental time points of cottonseed (Gossypium hirsutum L.) and generated cottonseed transcriptome of the 12 time points. At 5–15 day post anthesis (DPA), the contents of polyunsaturated linolenic acid (C18:3n-3) and saturated stearic acid (C18:0) were higher, while linoleic acid (C18:2n-6) was mainly synthesized after 15 DPA. Using 5 DPA as a reference, 15,647 non-redundant differentially expressed genes were identified in 10–60 DPA cottonseed. Co-expression gene network analysis identified six modules containing 3275 genes significantly associated with middle-late seed developmental stages and enriched with genes related to the linoleic acid metabolic pathway and α-linolenic acid metabolism. Genes (Gh_D03G0588 and Gh_A02G1788) encoding stearoyl-ACP desaturase were identified as hub genes and significantly up-regulated at 25 DPA. They seemed to play a decisive role in determining the ratio of saturated fatty acids to unsaturated fatty acids. FAD2 genes (Gh_A13G1850 and Gh_D13G2238) were highly expressed at 25–50 DPA, eventually leading to the high content of C18:2n-6 in cottonseed. The content of C18:3n-3 was significantly decreased from 5 DPA (7.44%) to 25 DPA (0.11%) and correlated with the expression characteristics of Gh_A09G0848 and Gh_D09G0870. Conclusions These results contribute to our understanding on the relationship between the accumulation pattern of fatty acid components and the expression characteristics of key genes involved in fatty acid biosynthesis during the entire period of cottonseed development.

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