The effects of tannin extract and linseed oil on yield, physicochemical characteristics and fatty acid profile of ewe milk

2020 ◽  
Vol 73 (4) ◽  
pp. 656-666 ◽  
Author(s):  
Roghayeh Valizadeh Yonjalli ◽  
Farzad Mirzaei Aghjehgheshlagh ◽  
Ali Mahdavi ◽  
Bahman Navidshad ◽  
Hamid Staji
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Linseed Oil ◽  
Physicochemical Characteristics ◽  
Tannin Extract

scholarly journals The effect of linseed oil supplementation of the diet on the content of fatty acids in the egg yolk

2012 ◽  
Vol 81 (2) ◽  
pp. 159-162 ◽  
Author(s):  
Petra Hudečková ◽  
Lucie Rusníková ◽  
Eva Straková ◽  
Pavel Suchý ◽  
Petr Marada ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Myristic Acid ◽  
Linseed Oil ◽  
Control Group ◽  
Heptadecanoic Acid ◽  
Egg Yolks ◽  
Experimental Group

The aim of this study was to compare the effect of two different types of oils in diet on the fatty acid profile in the eggs of layers and to include a particular type of oil as a supplement of feeding mixtures for layers in order to support the development of functional foodstuffs. Thirty layers fed a diet containing soybean oil constituted the control group (soybean oil is the most frequently used oil added to feeding mixtures). In the experimental group (thirty layers), soybean oil was replaced with linseed oil at the same amount (3 kg of oil per 100 kg of feeding mixture). Feeding was provided ad libitum for all days of the month. After one month, egg yolks were analysed and the fatty acid profile was compared. Significant differences (P ≤ 0.05) were found in the concentration of myristic acid that belongs to the group of saturated fatty acids. Eggs in the experimental group showed higher concentrations of myristic acid compared to the control group (0.20 g/100 g of fat and 0.18 g/100 g of fat, respectively). Highly significant differences (P ≤ 0.01) were found for heptadecanoic acid but the trend was opposite to that of myristic acid; concentrations of heptadecanoic acid in the experimental group were lower than those in the control group. Highly significant differences (P ≤ 0.01) were found for n-9 monounsaturated fatty acids where egg yolks in eggs from layers fed linseed oil contained higher concentrations of oleic acid, myristoleic acid, and palmitoleic acid. Lower concentrations of n-6 fatty acids (P ≤ 0.01) were found after the addition of linseed oil in eggs. Linseed oil showed a positive effect on n-3 fatty acids (α-linolenic acid), its concentration in the control and experimental group was 0.82 g/100 g of fat and 5.63 g/100 g of fat, respectively. The possibility of influencing the fatty acid profile in eggs is very important for the development of functional foods.

scholarly journals Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability

2017 ◽  
Vol 60 (3) ◽  
pp. 191-198 ◽  
Author(s):  
Ewa Sosin-Bzducha ◽  
Michał Puchała
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Thiobarbituric Acid ◽  
Physicochemical Characteristics ◽  
Taste Intensity ◽  
Meat Tenderness ◽  
Longissimus Dorsi Muscle ◽  
Meat Aging

Abstract. In this experiment we used the meat of 16 Polish Red-and-White and Simmental bulls slaughtered at the age of 24 months. Physicochemical and organoleptic analyses were carried out on meat aged for 2, 7, 14 and 21 days and subjected to heat treatment. In addition, the effect of aging on oxidative stability and fatty acid profile of meat lipids was examined after 21 days of aging. The meat aging process determined all the physicochemical characteristics except for heating loss, as well as most of the sensory properties of meat. During aging, lightening of muscle colour, increased redness and chroma, and improved tenderness were observed. High scores were given for aroma intensity and taste desirability. The highest scores were awarded to meat aged for 7 and 14 days. The evaluation showed that meat tenderness and delicate texture steadily improved until day 14, after which they remained at a similar level or slightly deteriorated after 21 days of aging. Meat from the conserved breed generally had better scores, which could be influenced by better component scores for delicate texture and juiciness, as well as taste intensity. This study revealed no significant effect of breed on the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS). The amount of malondidehyde was higher in meat aged for 21 days than in fresh meat. Aging did have an effect on the fatty acid profile of longissimus dorsi muscle (MLD) intramuscular fat. Wet aging of meat for 21 days was found to alter the content of capric (C10 : 0), palmitoleic (C16 : 1) and stearic acids (C18 : 0).

scholarly journals Fatty acid profile of eggs of semi-heavy layers fed feeds containing linseed oil

2008 ◽  
Vol 10 (1) ◽  
pp. 37-44 ◽  
Author(s):  
JG Souza ◽  
FGP Costa ◽  
RCRE Queiroga ◽  
JHV Silva ◽  
ARP Schuler ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Linseed Oil

scholarly journals Feeding Calcium Salts of Linseed Oil on Productive Performance and Milk Fatty Acid Profile in Grazing Dairy Cows

2020 ◽  
Vol 10 (04) ◽  
pp. 761-781
Author(s):  
Yaliska Moreno González ◽  
Jesica Iorio ◽  
María Florencia Olmeda ◽  
Dino Curletto ◽  
Daniel Scandolo ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Dairy Cows ◽  
Fatty Acid Profile ◽  
Linseed Oil ◽  
Milk Fatty Acid ◽  
Productive Performance ◽  
Calcium Salts ◽  
Grazing Dairy Cows

scholarly journals Sesame oil in diets for lambari: Effects on growth parameters, corporal chemical composition and physiological alterations

2016 ◽  
Vol 46 (7) ◽  
pp. 1274-1280 ◽  
Author(s):  
Mariene Miyoko Natori ◽  
Rachel Cristina Prehl Alves ◽  
Ricardo Henrique Franco de Oliveira ◽  
Julio Guerra Segura ◽  
Elisabete Maria Macedo Viegas
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Freshwater Fish ◽  
Fatty Acid Profile ◽  
Growth Parameters ◽  
Linseed Oil ◽  
Sesame Oil ◽  
Randomized Design ◽  
Physiological Alterations ◽  
Completely Randomized Design

ABSTRACT: The inclusion of sesame oil associated with soybean, linseed and freshwater fish residue oil in the diets fed to Lambaris Astyanax altiparanaewas evaluated by the growth performance parameters, body composition and possible physiological changes (GARUTTI & BRISTSKI, 2000). The experiment was a completely randomized design in two factorial parameters tested: three oil types (soy oil (SO), linseed oil (LO) and freshwater fish residue oil (FRO)), combined or not with sesame oil (SEO), totalizing six treatments and four replications 24 cages, capacity of 0.70m3 (density of 251 fish m-3). The fish (mean weight 2.35g±0.62g and mean length 5.25cm±0.68cm) were fed with the experimental diets twice a day. After 75 days, the following parameters were determined: body chemical composition and fatty acid profile, glycemia, liver (LG) and muscle glycogen (MG) levels, and lipid peroxidation (TBARS). Fish fed with diets containing SEO had higher desaturation index values of LNA while those fed with SEO combined with LO displayed reduced hepatic lipid oxidation. Inclusion of SEO improved the fatty acid profile and stability, without causing problems related to fish performance and health.

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