scholarly journals Analysis of Chemical Composition in Pork Longissimus Muscle of Latvian Breed Pigs

2019 ◽  
Vol 67 (5) ◽  
pp. 1189-1194
Author(s):  
Liga Paura ◽  
Lilija Degola ◽  
Daina Jonkus ◽  
Ilze Gramatina
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Acid Composition ◽  
Protein Level ◽  
Intramuscular Fat ◽  
Omega 3 ◽  
Longissimus Dorsi Muscle ◽  
Meat Samples ◽  
Crossbred Pigs

The aim of this study was to investigate the pork chemical composition (protein, intramuscular fat, cholesterol) and fatty acid composition (SFA, PUFA, MUFA) of the longissimus dorsi muscle of purebred Latvian White (Latvian Yorkshire) and crossbred Latvian Yorkshire and Landrace pigs selected from different herds. The average protein level in pork was 22.8 ±0.21 g 100 g -1 and average intramuscular fat (IMF) 5.6 ±0.62%. It was found that IMF in investigated meat samples was higher than the ideal level. The crossbred pigs produced meat with higher protein level (p < 0.05) and with less IMF (p < 0.05). The saturated fatty acid (SFA) range from 0.7 to 5.2 g 100 g-1 and polyunsaturated fatty acid (PUFA) range from 0.1 to 1.2 g 100 g-1. PUFA:SFA ratio of lean meat was 0.24 on average, which is less than the recommended minimum and did not exceed the value 0.4. The crossbred pigs meat contained significantly lower SFA with higher PUFA:SFA ratio (p < 0.05) compared to those of purebred pigs. Investigated pork samples contain higher level of omega-6 (n-6) and a small level of omega-3 (n-3) with evaluated n-6:n-3 ration 4:1 to 11:1. However, in our investigation were samples of pork in which the IMF was in the recommended range 2–3% and with higher protein and omega-3 level. In general, pork chemical and fatty acid composition depended on pigs genetic.

scholarly journals The effect of feeding system on slaughter-carcass characteristics, meat quality, and fatty acid composition of lambs

2016 ◽  
Vol 59 (1) ◽  
pp. 121-129 ◽  
Author(s):  
Serhat Karaca ◽  
Ayhan Yılmaz ◽  
Aşkın Kor ◽  
Mehmet Bingöl ◽  
İsa Cavidoğlu ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Carcass Characteristics ◽  
Intramuscular Fat ◽  
Feeding System ◽  
Omega 3 ◽  
Fat Deposits ◽  
Effect Of Feeding

Abstract. In this study, we aimed to determine the slaughter-carcass characteristics, meat quality, and fatty acid composition in lambs raised under intensive and extensive conditions. The animal material consisted of 30 Norduz male lambs, with an average age of 171 days. The lambs were divided into two groups: concentrate-fed lambs (CO) and pasture-fed lambs (PS). The results showed that the CO lambs had heavier carcasses (p< 0.001), a higher dressing percentage (p< 0.001), and higher intramuscular fat (p< 0.01) than the PS lambs. It was determined that the longissimus thoracis muscle of the CO lambs had a lower ultimate pH and higher L* and water-holding capacity than the PS lambs. In this study, intramuscular fat (longissimus thoracis, semimembranosus, triceps brachii), subcutaneous and tail fat samples were used to evaluate the effect of feeding system on fatty acid composition. The polyunsaturated fatty acid to saturated fatty acid ratio (PUFA ∕ SFA) of intramuscular fat was found to be significantly higher in the CO group than in the PS lambs, while similar subcutaneous and tail fat results were found in both groups. Moreover, the PS lambs had a lower n6 ∕ n3 ratio and higher percentage of omega-3 than the CO lambs in all tissues studied (p< 0.05). Overall, the CO lambs have heavier and fattier carcasses with better meat quality traits than the PS lambs. However, the effects of feeding system have varying results based on the fatty acid composition of different types of fat deposits.

Effect of slaughter season on fatty acid composition, conjugated linoleic acid isomers and nutritional value of intramuscular fat in Barrosã-PDO veal

Meat Science ◽  
2007 ◽  
Vol 75 (1) ◽  
pp. 44-52 ◽  
Author(s):  
Cristina M.M. Alfaia ◽  
Matilde L.F. Castro ◽  
Susana I.V. Martins ◽  
Ana P.V. Portugal ◽  
Susana P.A. Alves ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Composition ◽  
Nutritional Value ◽  
Intramuscular Fat

scholarly journals Omega-3 long-chain polyunsaturated fatty acids support aerial insectivore performance more than food quantity

2016 ◽  
Vol 113 (39) ◽  
pp. 10920-10925 ◽  
Author(s):  
Cornelia W. Twining ◽  
J. Thomas Brenna ◽  
Peter Lawrence ◽  
J. Ryan Shipley ◽  
Troy N. Tollefson ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Tree Swallow ◽  
Omega 3 ◽  
Food Quantity ◽  
Aerial Insectivore ◽  
Aerial Insectivores ◽  
Terrestrial Insects ◽  
Long Chain

Once-abundant aerial insectivores, such as the Tree Swallow (Tachycineta bicolor), have declined steadily in the past several decades, making it imperative to understand all aspects of their ecology. Aerial insectivores forage on a mixture of aquatic and terrestrial insects that differ in fatty acid composition, specifically long-chain omega-3 polyunsaturated fatty acid (LCPUFA) content. Aquatic insects contain high levels of both LCPUFA and their precursor omega-3 PUFA, alpha-linolenic acid (ALA), whereas terrestrial insects contain much lower levels of both. We manipulated both the quantity and quality of food for Tree Swallow chicks in a full factorial design. Diets were either high-LCPUFA or low in LCPUFA but high in ALA, allowing us to separate the effects of direct LCPUFA in diet from the ability of Tree Swallows to convert their precursor, ALA, into LCPUFA. We found that fatty acid composition was more important for Tree Swallow chick performance than food quantity. On high-LCPUFA diets, chicks grew faster, were in better condition, and had greater immunocompetence and lower basal metabolic rates compared with chicks on both low LCPUFA diets. Increasing the quantity of high-LCPUFA diets resulted in improvements to all metrics of performance while increasing the quantity of low-LCPUFA diets only resulted in greater immunocompetence and lower metabolic rates. Chicks preferentially retained LCPUFA in brain and muscle when both food quantity and LCPUFA were limited. Our work suggests that fatty acid composition is an important dimension of aerial insectivore nutritional ecology and reinforces the importance of high-quality aquatic habitat for these declining birds.

scholarly journals Influence of frying oil type and chill storage on the nutritional quality of farmed great sturgeon (Huso huso)

2013 ◽  
Vol 26 (1) ◽  
pp. 67-74 ◽  
Author(s):  
Mehdi Nikoo ◽  
Mohammad Reza Ghomi
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Frying Oil ◽  
Omega 3 ◽  
Huso Huso ◽  
Great Sturgeon ◽  
Frying Oils ◽  
Chill Storage ◽  
Omega 6

OBJECTIVE: The objective of this study was to investigate the effect of frying oils (canola, hydrogenated sunflower and soybean oils) available commercially and chill storage on the proximate and fatty acid composition of fried slices of farmed great sturgeon (Huso huso). METHODS: Slices of farmed great sturgeon were fried for four minutes at 160ºC in a deep-fryer using different frying oils (canola, hydrogenated sunflower and soybean oils). The oil-to-slice ratio was 2:1. After frying, the slices were allowed to be air cooled for two minutes prior to analysis. For performing the analysis, each of the abovementioned batches was divided into two groups: one group was analysed immediately after frying and the second group was chill-stored at 4ºC for three days and then analysed. RESULTS: After frying, the moisture content decreased while that of fat increased. Fatty acid composition of the slices is affected by type of frying oil. Frying increased the omega-6-to-omega-3 (n-6:n-3) fatty acid ratio while decreased Eicosapentaenoic Acid (C20:5 n-3) and Docosahexaenoic Acid (C22:6 n-3) contents. Proximate and fatty acid composition of raw slices did not change after chill storage. However, in fried- and chill-stored slices, Eicosapentaenoic Acid and Docosahexaenoic Acid contents decreased, while linoleic acid content increased. CONCLUSION: The fatty acid composition of the fried slices tended to resemble that of the frying oils, indicating fatty-acid equilibrium between oils and slices and, during chill storage, it is influenced by the type of frying oil. Slices fried with canola oil had omega-6-to-omega-3 ratios in the ranges recommended for human health.

scholarly journals Fatty acid composition of the longissimus dorsi muscle in crossbred steers fed different sources of fatty acids

2012 ◽  
Vol 41 (7) ◽  
pp. 1706-1712 ◽  
Author(s):  
Gabriela Aferri ◽  
Paulo Roberto Leme ◽  
Angélica Simone Cravo Pereira ◽  
Saulo da Luz e Silva ◽  
Soraia Marques Putrino ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Different Sources

scholarly journals Fatty acid composition of subcutaneous and intramuscular adipose tissue in east Balkan pigs

2015 ◽  
Vol 31 (4) ◽  
pp. 543-550 ◽  
Author(s):  
T. Popova ◽  
J. Nakev ◽  
Y. Marchev
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Longissimus Dorsi ◽  
Intramuscular Adipose Tissue

The aim of this study was to provide information on the fatty acid profile of different adipose depots - subcutaneous (upper and inner backfat layers) and intramuscular (m. Longissimus dorsi) in East Balkan pigs. The animals were reared in free-range conditions and slaughtered at an average live weight of 107?1.65kg. The results of the study showed that the various adipose tissues in pigs have different lipid metabolism and hence differ in their fatty acid composition. Intramuscular fat had significantly higher content of the saturated C16:0 and C18:0 (P<0.001), as well as the C16:1 (P<0.001) than the subcutaneous fat. In regards to the content of the polyunsaturated fatty acids, the latter displayed considerably higher content of both C18:2 and C18:3 (P<0.001) in comparison to the intramuscular fat in m. Longissimus dorsi. The differences between the subcutaneous and intramuscular adipose tissue in the individual fatty acids determined the similar trend of change in the total content of saturated and polyunsaturated fatty acids. Significant differences between the backfat layers were detected for C16:1, C18:0 and C18:3 (P<0.001). Stearic acid (C18:0) displayed higher content of the inner, while both C16:1 and C18:3 had higher proportion in the outer backfat layer in the East Balkan pigs. Except for C20:2, the long chain polyunsaturated n-6 and n-3 fatty acids had significantly higher proportions in the intramuscular fat, however no differences were determined between the two backfat layers.

scholarly journals Omega‐3 fatty acid concentrates dose‐dependently alter triglycerides and erythrocyte fatty acid composition with no effect on in endothelial function

2010 ◽  
Vol 24 (S1) ◽  
Author(s):  
Ann C. Skulas‐Ray ◽  
Penny M. Kris‐Etherton ◽  
Paul R. Wagner ◽  
William S. Harris ◽  
Lisa F. Groves ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Endothelial Function ◽  
Acid Composition ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Erythrocyte Fatty Acid
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