Fatty acid profile of wild edible and cultivated mushrooms (Pleurotus ostreatus, Amanita spp and Termitomyces microcarpus)

2017 ◽  
Vol 47 (3) ◽  
pp. 357-368 ◽  
Author(s):  
Patrick Ogwok ◽  
Robert Muyinda ◽  
Henriettah Nakisozi ◽  
Michael Bamuwamye
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Pleurotus Ostreatus ◽  
Cotton Seed ◽  
Fat Content ◽  
Edible Mushrooms ◽  
Wild Edible Mushrooms ◽  
Content Type ◽  
Cultivated Mushrooms

Purpose The aim of this paper is to investigate fat content and fatty acid profile of cultivated (Pleurotus ostreatus) and wild edible mushrooms (Amanita spp and Termitomyces microcarpus). Design/methodology/approach Pleurotus ostreatus was grown in soil and on cotton seed husks in mushroom growing rooms at Busitema University, Uganda. T. microcarpus and Amanita spp were collected from the wild. Freshly harvested mushrooms were dried at 60°C for 48 h in a hot air oven. Oil was extracted using a Clevenger apparatus. Fatty acid analysis was done using gas chromatography with flame ionization detection. Findings Fat content ranged between 0.24 and 5.23 per cent. Variation was noted between P. ostreatus grown in soil and on cotton seed husks (p = 0.0090). Similarly, Amanita spp and T. microcarpus had differing fat contents (p = 0.0098). Polyunsaturated fatty acids (PUFA) predominated over saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). Linoleic acid (LA) was the most abundant fatty acid (FA) (30.91 to 54.35 per cent). It varied between Amanita spp and T. microcarpus (p = 0.0001) but not between substrates (p = 0.1891). Ratios of PUFA/SFA, MUFA/SFA and PUFA/MUFA were within the desirable ranges. Omega-6 FA/ω-3 FA ratio was higher than that recommended for a healthy diet. However, the low amount of fat in mushrooms suppresses the negative effects of a high ω-6 FA/ω-3 FA ratio. Originality/value Information on FA profile of cultivated and wild edible mushrooms will provide a basis for commercial exploitation of the cultivated mushrooms. This work showed that P. ostreatus, Amanita spp and T. microcarpus are healthy foods with regard to the low fat content and high amounts of LA.

Canola and olive oil gelled emulsions as pork fat replacers in beef burgers

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Maiara Fonseca Dias ◽  
Angélica Sousa Guimarães ◽  
Augusto Aloísio Benevenuto Júnior ◽  
Vanessa Riani Olmi Silva ◽  
Paulo Rogério Fontes ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Olive Oil ◽  
Fatty Acid Profile ◽  
Vegetable Oils ◽  
Saturated Fatty Acids ◽  
Fat Content ◽  
Low Fat ◽  
Content Type ◽  
Beef Burgers

PurposeTo meet the consumer demand for a healthier diet, this study emphasizes the feasibility of using vegetable oil gelled emulsions in low-fat industrialized burgers with high contents of polyunsaturated fatty acids (PUFAS). Commercial canola and olive oils have been tested as a relatively inexpensive source of PUFAS.Design/methodology/approachBeef burgers were reformulated by replacing (0, 25, 50, 75 and 100%) pork back-fat with two carrageenan gelled emulsions of vegetable oils (canola and olive oil). The technological characteristics, sensorial properties and the fatty acid profile of reformulated burgers were evaluated.FindingsMoisture content and cooking loss increased and fat and protein contents reduced with higher replacements. Oxidative stability was not affected and replacements of up to 75% did not affect the burger's acceptance. A total fat content reduction of 40% was achieved in burgers with 100% back-fat replacement, improving its nutrient value by increasing the ω−6/ω−3 ratio and decreasing the saturated fatty acids content (in 47%) and the atherogenic (from 0.61 to 0.22) and thrombogenic (from 1.29 to 0.65) indexes. Replacing up to 75% with canola oil gelled emulsion is a promising approach in the design of healthier industrial low-fat burgers.Originality/valueDue to the association of some diseases with the consumption of products rich in saturated fat, the industry looks for alternatives not only to reduce the fat content but also to modify the fatty acid profile in meat products. This study further confirms the possibility of using carrageenan gelled fat replacer in industrialized burgers formulated with meat and other ingredients/additives commonly used to provide economic benefit. Also, confirms the feasibility to use commercial vegetable oils with relatively cheap cost than ω−3 rich oils as the oil phase in the gelled emulsion.

scholarly journals The Effect of CLA-Rich Isomerized Poppy Seed Oil on the Fat Level and Fatty Acid Profile of Cow and Sheep Milk

Animals ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 912 ◽  
Author(s):  
Robert Bodkowski ◽  
Katarzyna Czyż ◽  
Anna Wyrostek ◽  
Paulina Cholewińska ◽  
Ewa Sokoła-Wysoczańska ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Fat ◽  
Seed Oil ◽  
Fat Content ◽  
Atherogenic Index ◽  
Poppy Seed ◽  
Sheep Milk ◽  
Δ9 Desaturase

The aim of the study was to examine the effect of dietary supplementation of isomerized poppy seed oil (IPO) enriched with conjugated dienes of linoleic acid (CLA) on cow and sheep milk parameters (fat content, fatty acid profile, Δ9-desaturase index, and atherogenic index). The process of poppy seed oil alkaline isomerization caused the formation of CLA isomers with cis-9,trans-11, trans-10,cis-12, and cis-11,trans-13 configurations in the amounts of 31.2%, 27.6%, and 4.1% of total fatty acids (FAs), respectively. Animal experiments were conducted on 16 Polish Holstein Friesian cows (control (CTRL) and experimental (EXP), n = 8/group) and 20 East Friesian Sheep (CTRL and EXP, n = 10/group). For four weeks, animals from EXP groups received the addition of IPO in the amount of 1% of dry matter. Milk was collected three times: on days 7, 14, and 30. Diet supplementation with IPO decrease milk fat content (p < 0.01). Milk fat from EXP groups had higher levels of polyunsaturated fatty acids, including FAs with beneficial biological properties, that is, CLA and TVA (p < 0.01), and lower levels of saturated fatty acids, particularly short- (p < 0.01) and medium-chain FAs (p < 0.05). The addition of IPO led to a decrease in the atherogenic index.

scholarly journals Effect of Pasture or Maize Silage Feeding on the Nutritional Value of Beef

2012 ◽  
Vol 12 (1) ◽  
pp. 81-93 ◽  
Author(s):  
Andrzej Łozicki ◽  
Maria Dymnicka ◽  
Ewa Arkuszewska ◽  
Henryk Pustkowiak
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Fatty Acid Profile ◽  
Nutritional Value ◽  
Total Content ◽  
Thiobarbituric Acid ◽  
Fat Content ◽  
Maize Silage ◽  
Final Body Weight

Effect of Pasture or Maize Silage Feeding on the Nutritional Value of BeefThe objective of this study was to evaluate the nutritional value of beef from different production systems. The study was conducted with Hereford bulls on organic and conventional farms. On the organic farm, fattening was mainly based on roughages, including pasture forage in the summer season, when the end of fattening occurred. On the conventional farm the bulls were fed maize silage and concentrate. On both farms, the animals were aged 7-9 months at the beginning of fattening. The bulls were fattened to a final body weight of 550-600 kg. Samples of longissimus thoracis muscle were collected from half-carcasses of slaughtered bulls originating from each farm to analyse fat content, fatty acid profile, and content of selected minerals and vitamin E. Muscle samples were additionally analysed for the concentration of thiobarbituric acid-reactive substances 3 and 7 days after slaughter. Analyses showed a lower fat content in longissimus thoracis muscle of bulls from the pasture feeding system. The fatty acid profile was also characterized by a lower content of C 14:0, and a higher content of polyunsaturated fatty acids (PUFA), including C18:3 n-3, conjugated linoleic acid, C 20:5 n-3, and C 22:5 n-3, as well as by a lower ratio of n-6/n-3 PUFA. The total content of monounsaturated fatty acids was significantly higher in animals fed maize silage and feed concentrate. In turn, the muscle of pasture fed animals had higher levels of Na, Zn and Fe as well as of vitamin E.

scholarly journals Moisture, Fat and Fatty Acid Profile of Beef Dendeng in Malang City

2021 ◽  
Vol 16 (1) ◽  
pp. 32-41
Author(s):  
Siti Resita Dijayanti ◽  
Djalal Rosyidi ◽  
Herly Evanuarini
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Moisture Content ◽  
Fatty Acid Profile ◽  
Water Activity ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fat Content ◽  
National Standard ◽  
Chemical Characteristics

The objective of this study was to determine the chemical characteristics of sliced beef dendeng and ground beef dendeng circulating in Malang city, i.e., fat content, fatty acid profile, moisture content, water activity and total calories. The quantitative descriptive analysis was used as research design. The data obtained were analyzed statistically by using the calculation formula according to the method used. The sliced dendeng and ground dendeng circulating in Malang city was used as sample. Beef dendeng circulating in Malang city had a fat content of 3.43-6.77%, moisture content of 19.56-27.50%, water activity of 0.69-0.84, and total calories of 93.38-136.77 kcal. The sliced beef dendeng with the best chemical characteristics (closed to national standard) was tested for fatty acid profile analysis. About 37 fatty acids were identified, consisting of 19 saturated fatty acids and 18 unsaturated fatty acids. It was concluded that both types of beef dendeng circulating in Malang city had different fat content, fatty acid profile, moisture content, water activity and total calories. These differences were influenced by raw materials, spices and processing used.

325 The Diagnosis of Sub-acute Ruminal Acidosis (SARA) in Dairy Cows on Commercial Farms Using the Milk Fatty Acid Profile

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 174-175
Author(s):  
Jan C Plaizier ◽  
Sharon Y Mowete ◽  
Debora Santchi ◽  
Ken Kwiatkowski ◽  
Nympha De Neve ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Fat ◽  
De Novo ◽  
Dairy Farms ◽  
Fat Content ◽  
Dietary Factors ◽  
Milk Fatty Acid ◽  
Ruminal Acidosis

Abstract The accuracy of the milk fatty acid profile as a diagnostic tool for the diagnosis of sub-acute ruminal acidosis (SARA) has been determined when SARA was experimentally induced. This had not yet been done not on commercial dairy farms, where SARA can occur naturally. The objective of this study was to determine this accuracy in individual cows on commercial dairy farms. A total of 336 cows from 24 commercial dairy farms in Quebec were included. Farms were blocked based on geographical location and management, with each block having one high risk SARA farm and one low risk SARA farm. Farm Risk of SARA was determined based on the milk fat content and the proportions of de novo fatty acids and long chain unsaturated fatty acids in the bulk tank. On each farm, 7 early/mid-lactation (&lt; 150 days in milk DIM) and 7 mid/late lactation (&lt; 150 DIM) cows were randomly selected. The fatty acid profile of pooled milk samples from these cows were determined by gas chromatography. Farm risk of SARA did not affect the milk fat proportion of fatty acids, with the exception of trans 10 cis 12 C18:2, which was higher in At Risk Farms. Later lactation cows had a higher milk fat content and higher milk fat proportions of de novo, C16 fatty, and odd and branch chain fatty acids. The prevalence of SARA was likely higher in earlier lactation cows than in later lactation cows, but non-SARA related animal and dietary factors also affect the milk fatty acid profile. Hence, the milk fatty acid profile alone may not be accurate enough to diagnose SARA on farm. This profile can, however, contribute to this diagnosis, the identification of causes of milk fat depression, and the development of strategies to optimize the milk fatty acid profile.

Fatty acid profile and lipid indices of the porker meat supplemented with pro-health herbal probiotics, ascorbic acid and allicin

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Zuzanna Sabina Goluch ◽  
Artur Rybarczyk ◽  
Arleta Drozd ◽  
Radosław Drozd
Keyword(s):  
Ascorbic Acid ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Fat Content ◽  
Control Group ◽  
Quality Indices ◽  
Growth Promoters ◽  
Content Type ◽  
Lipid Quality ◽  
Longissimus Lumborum

PurposeThe objective of this study is to assess whether pro-health herbal probiotics, ascorbic acid and allicin added to the finishing diets of hybrid pig influenced the intramuscular fat (IMF) content in longissimus lumborum (LL) muscle, the fatty acid profile and lipid quality indices, as it has an impact on human health.Design/methodology/approachAfter 80 days of equal fattening, the pigs were divided into the control group (CT, n = 30 received commercially allowed and applicable antibiotics) and the experimental group (EX, n = 30), which until 95 days of rearing were supplied with fermented herbs extract (FHE Multikraft® Austria) with probiotics Saccharomyces cerevisiae, Lactobacillus casei, Lactobacillus plantarum, L-ascorbic acid and extract of garlic (10% allicin). After slaughter, crude fat content and fatty acid profile were determined in LL muscle samples, and on that basis lipid indices were calculated.FindingsSupplementation with FHE, probiotics, L-ascorbic acid and allicin has significantly impacted the crude fat content in the meat and the percentage of fatty acids content: tricosanoic (C23:0), heptadecanoid (C17:1 n-7), eicosanic (C22:1 11cis n-9) and eicosatrienoic (C20:3 11cis n-3), in comparison to CT group. Amongst lipid quality indices, IMF in LL of pigs from EX group, the C18:2 n-6/C18:3 n-3 ratio is characterised by a significantly higher value and thus is more beneficial to the health of the consumer.Originality/valueThe authors have indicated that using FHE, probiotic supplements with ascorbic acid and allicin in commercial fattening of pigs, as an alternative for antibiotic growth promoters (AGP), improves the fatty acid profile of the meat.

scholarly journals KADAR LEMAK DAN PROFIL ASAM LEMAK JENUH, ASAM LEMAK TAK JENUH DAGING AYAM BROILER DENGAN PEMBERIAN PAKAN MENGANDUNG TEPUNG DAUN KAYAMBANG (Salvinia molesta)

2016 ◽  
Vol 9 (2) ◽  
Author(s):  
T. Setiawati T. Setiawati ◽  
U. Atmomarsono U. Atmomarsono ◽  
B. Dwiloka B. Dwiloka
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acid ◽  
Broiler Chicken ◽  
Saturated Fatty Acids ◽  
Fat Content ◽  
Salvinia Molesta ◽  
Leaf Meal

<p>This study was aimed to determined fat content and saturated fatty acid profile (SFA), unsaturated fatty<br />acid profil (PUFA and MUFA) broiler chicken meat feeding with kayambang leaf flour (Salvinia molesta). This<br />research used 100 broiler chickens at 15 days old unsex with average weight 500 ± 6,99 g. This research used<br />Completely Randomized Design. Ration treatments arranged for starter and finisher periods. Ration treatments<br />were T0 (ration without Salvinia molesta leaf meal); T1 (ration with Salvinia molesta leaf meal 6%); T2 (ration<br />with Salvinia molesta leaf meal 12%); and T3 (ration with Salvinia molesta leaf meal 18%). The fat content<br />data obtained were analyzed using Analysis of Variance at significance level of 5%. The fatty acid profile data<br />were analyzed using descriptive quantitative analysis. The results showed that Salvinia molesta leaf meal<br />treatment in broiler diet didn’t affect significantly (P &lt;0.05) of fat content of the meat. Fatty acid profile showed<br />amount of saturated fatty acids decreased from T0 to T3 of the amount of saturated fatty acids 53.21% to<br />24.57% and the amount of unsaturated fatty acids increased from 39.94% to 68.79% from T0 to T3. Based on<br />the results of the present study it was concluded that Salvinia molesta leaf meal can to reduce the content of<br />saturated fatty acid and increasing the content of unsaturated fatty acid.<br />Keywords: broiler chicken, Salvinia molesta, saturated fatty acid, unsaturated fatty acid</p>

scholarly journals Comparison of Fatty Acid Profile of Edible Tissues of Wild Terrestrial Snail (Helix lucorum L. 1758) Collected in Two Province (Adana and Sinop)

2018 ◽  
Vol 6 (7) ◽  
pp. 877
Author(s):  
Mustafa Göçer ◽  
İlkan Ali Olgunoğlu
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Crude Protein ◽  
Geographical Variation ◽  
Fatty Acid Fraction ◽  
Fat Content ◽  
Acid Fraction ◽  
Helix Lucorum ◽  
Edible Tissues

The aim of the present study is to compare the crude protein, fat content and fatty acids concentration of snail meat (Helix lucorum Linnaeus, 1758) obtained from Adana and Sinop Province (including 30 snail meat for both region) in Turkey. They were not statistically significant differences in fatty acid profile between two groups. But, in contrast to previous reports, may be due to geographical variation, the results show that the examined snails demonstrated a high content of fat that is between 3.74% and 4.20%. The analyses also indicated that snail meat from Adana province was richer in protein and fat content than Sinop province. In fatty acid composition for both region, monounsaturated fatty acid fraction (MUFA) was dominant followed by saturated fatty acid (SFA) and polyunsaturated fatty acid (PUFA). The ratio of n-3/n-6 and the content of PUFAs were found to be better in Adana province than Sinop. However, for both region, the ratio of PUFA/SFA was lower in H. lucorum than those recommended for nutritional.

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