Plant-Based Diet, Serum Fatty Acid Profile, and Free Radicals in Postmenopausal Women: The Diet and Androgens (DIANA) Randomized Trial

2005 ◽  
Vol 20 (3) ◽  
pp. 169-176 ◽  
Author(s):  
C. Colombo ◽  
P. Muti ◽  
V. Pala ◽  
A. Cavalleri ◽  
E. Venturelli ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Radicals ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Dietary Intervention ◽  
Saturated Fatty Acids ◽  
Intervention Group ◽  
Control Group ◽  
Reactive Oxygen Metabolites ◽  
Serum Fatty Acid

High calorie and fat consumption and the production of free radicals are two major mechanistic pathways between diet and disease. In this study we evaluated the effect of a plant-based diet poor in animal fat and rich in (n-3) fatty acids on fatty acids of serum phospholipids and on the production of reactive oxygen metabolites (ROMs). One hundred and four healthy female postmenopausal volunteers were recruited and randomized to a dietary intervention or a control group. Dietary intervention included a program of food education and biweekly common meals for 18 weeks. When the intervention and control groups were compared, it was seen that dietary intervention resulted in a significant reduction of saturated fatty acids (-1.5%) and a significant increase in (n-3) fatty acids (+20.6%), in particular docosahexaenoic acid (+24.8%). We observed that arachidonic acid decreased (–7.7%), while (n-6) fatty acids did not, and the (n-3)/(n-6) polyunsaturated ratio increased significantly (+24.1%). As expected, ROMs decreased significantly in the intervention group (-6%). The results indicated that a plant-based diet can improve the serum fatty acid profile and decrease ROMs production. These results suggest that a plant-based diet may reduce the body's exposure to oxidative stress.

scholarly journals The effect of diet supplementation with linseed scrap on the meat quality and fatty acid profile of the meat and backfat in fattening gilts

2019 ◽  
Vol 64 (No. 11) ◽  
pp. 467-475
Author(s):  
P Nevrkla ◽  
E Vaclavkova
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Profile Analysis ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Control Group ◽  
Diet Supplementation

The study was designed to evaluate the effect of diet supplementation with linseed on the carcass characteristics, meat quality and oxidative stability as well as the composition of the fatty acids in M. longissimus lumborum et thoracis (MLLT) and the backfat of fattening gilts. A total of 40 animals were used, 20 in the experimental and 20 in the control group. The results indicate that gilts fed with the control feed mixture (C) showed a higher (P &lt; 0.05) content of intramuscular fat and backfat as compared to the experimentaL group (L) of gilts. A higher drip loss (P &lt; 0.001) was recorded in the L group as same as higher pH<sub>45</sub> and pH<sub>24</sub> values (P &lt; 0.01). The fatty acid profile analysis in the MLLT showed that the content of the MUFA (monounsaturated fatty acids) was lower (P &lt; 0.01) in the L group than in the C group of the animals and also showed a higher (P &lt; 0.01) content of the PUFA (polyunsaturated fatty acids) in the L group. The content of the n-6 and n-3 PUFA was higher (P &lt; 0.001) in the L group. The ratio of the n-6/n-3 PUFA was significantly lower (P &lt; 0.001) in the L group. The PUFA/SFA (saturated fatty acids) ratio was more favourable in the L group of gilts (P &lt; 0.01). The results of the fatty acid profile analysis in the backfat proved the higher (P &lt; 0.05) content of the UFA (unsaturated fatty acids) in the L group, while the content of the MUFA was lower (P &lt; 0.001) in the L group. The total content of the SFA was lower (P &lt; 0.05) in the L group. A higher content of the PUFA (P &lt; 0.001) in the backfat was recorded in the L group than in the C group and the content of the n-3 PUFA was higher (P &lt; 0.001) in the L group. The ratio of the n-6/n-3 PUFA was more favourable (P &lt; 0.001) in the L group than in the C group. Also, the PUFA/SFA ratio was higher (P &lt; 0.001) in the L group.

scholarly journals Raw Chickpea (Cicer arietinum L.) as a Substitute of Soybean Meal in Compound Feed for Broiler Chickens: Effects on Growth Performance, Lipid Metabolism, Fatty Acid Profile, Antioxidant Status, and Dietary Value of Muscles

Animals ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 3367
Author(s):  
Anna Danek-Majewska ◽  
Małgorzata Kwiecień ◽  
Anna Winiarska-Mieczan ◽  
Małgorzata Haliniarz ◽  
Agata Bielak
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Soybean Meal ◽  
Antioxidant Status ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Control Group ◽  
Dietary Value ◽  
Experimental Group

The aim of this study was to determine the effect of substitution of 50% of soybean meal protein with 310–350 g/kg diet of raw chickpea seed protein on the chemical composition, fatty acid profile, dietary value, and antioxidant status of breast and thigh muscles, as well as the antioxidant status of blood serum, in Ross 308 male broilers. In the 42-day experiment, one-day-old male broiler chicks were assigned to two nutritional groups (n = 100 in each, 20 birds in each group, and 5 replications). In the control group, 100% of protein in the feed was derived from soybean meal. In the experimental group, 310–350 g/kg protein from raw chickpea seeds was introduced. Data with a normal distribution were analyzed using the Student t-test, and the relationships between the traits were assessed with the use of Pearson’s correlation coefficients. p < 0.05 was considered statistically significant. The replacement with chickpea protein did not exert an impact on the final body weight, feed consumption, and feed conversion ratio compared to the control group. However, it induced changes in the color of the breast muscles (increased L* and b* values), and reduced the cholesterol content. The addition of chickpea seeds improved the fatty acid profile, mainly in the breast muscle. A decrease in the total SFA content and a higher level of unsaturated fatty acids (UFA), UFAs/saturated fatty acids (SFAs), polyunsaturated fatty acids (PUFAs), omega-3, and omega-6 were observed in the experimental group. Additionally, the chickpea-supplemented group exhibited better values of meat quality indicators (atherogenic index-AI; thrombogenic index–TI, ratio of saturated fatty acids to unsaturated fatty acids-S/P, n-6/n-3, hypocholesterolemic/Hypercholesterolemic ratio-h/H). It can be concluded that raw chickpea seeds are a good source of protein in broiler chicken nutrition, and can replace the traditionally used protein source (soybean meal), simultaneously exerting a positive effect on the dietary value of poultry meat and an expected enhancing impact on consumer health.

Polyunsaturated fatty acid supplementation: effects of seaweed Ascophyllum nodosum and flaxseed on milk production and fatty acid profile of lactating ewes during summer

2016 ◽  
Vol 83 (3) ◽  
pp. 289-297 ◽  
Author(s):  
Mariangela Caroprese ◽  
Maria Giovanna Ciliberti ◽  
Rosaria Marino ◽  
Antonella Santillo ◽  
Agostino Sevi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Production ◽  
Saturated Fatty Acids ◽  
Ascophyllum Nodosum ◽  
Combination Group ◽  
Control Group ◽  
Milk Fatty Acid ◽  
Pufa Supplementation

The research reported in this Research Communication was undertaken to evaluate the effects of different sources of polyunsaturated fatty acids (PUFA) supplemented in the diet on milk production and milk fatty acid profile of lactating ewes exposed to long term heat stress. The experiment was conducted during summer, involved 32 ewes divided into 4 groups of 8 each, and lasted 6 weeks. The ewes in all groups were fed twice daily and received 1·8 kg/d of oat hay and 1 kg/d of concentrate. Flaxseed group (FS) was supplemented with 250 g/d of whole flaxseed, Ascophyllum nodosum group (AG) was supplemented with 25 g/d of seaweed Ascophyllum nodosum, and the combination group (FS + AG) received both flaxseed and Ascophyllum nodosum supplementation. The control group (CON) was fed with 1 kg/d of pelleted concentrate without PUFA supplementation. Milk samples were collected twice daily per week, and analysed for fat, total protein, casein, and lactose content. At the beginning and then at 2, 4 and 6 week of the experiment each milk sample was analysed for milk fatty acids. Temperature-humidity index (THI) was calculated daily. Supplementation of flaxseed and of the combination of flaxseed and Ascophyllum nodosum increased milk yield. The total content of saturated fatty acids (SFA) in milk decreased for ewes fed FS, followed by FS + AG. On the contrary, monounsaturated fatty acids (MUFA) increased for ewes fed FS and FS + AG. The total n-3 FA was found higher in FS and FS + AG than in AG and CON groups mainly because of the increase in C 18 : 3 n-3 in FS and FS + AG milk. Milk from FS + AG resulted in the highest n-3/n-6 ratio and decreases in atherogenic and thrombogenic indices. The combination of seaweed Ascophyllum nodosum and flaxseed can be suggested as an adequate supplementation to sustain milk production and milk fatty acid profile of sheep during summer season.

scholarly journals Effects of polyunsaturated fatty acids in diets fed to sows on fatty acids in brain, muscle and skin of their piglets

2020 ◽  
Vol 50 (1) ◽  
pp. 47-54
Author(s):  
I De Gasperín ◽  
J.G. Vicente ◽  
J.M. Pinos-Rodríguez ◽  
F Montiel ◽  
R Loeza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Profiles ◽  
Polyunsaturated Fat ◽  
Pork Lard ◽  
Piglet Survival

The aim of this research was to determine fatty acid profiles in piglet brain, skin, and muscle, and in the milk of sows fed fat with different saturation grades during gestation and lactation. At 42 days of gestation, 50 multiparous sows were randomly allocated to one of two treatments, namely a diet containing pork lard (n = 25) and a diet containing soybean oil (n = 25). The fats were provided at 3.6% during gestation and at 4% during lactation. The experimental diets were offered through the weaning of the piglets. The fatty acid profile of the milk was determined fourteen days after parturition. At weaning (21 days postpartum) and seven days later, one of the piglets (n = 64) from 16 sows allocated to each treatment was selected at random to determine fatty acid profiles in brain, skin and muscle. Saturated and monounsaturated fatty acids were higher in the diet with pork lard than in that with soybean oil, in which the polyunsaturated fat content was higher. A higher saturation of fatty acids was found in milk from the sows that consumed pork lard, which contained more saturated fatty acids than the milk from sows that consumed soybean oil. The fatty acid profiles in muscle and skin of the piglets were affected by the diet of the sows. However, the fatty acid profile of the piglets’ brains was not affected by the diet of their mothers. Keywords: fat saturation, lard, piglet survival, sow feeding, soybean oil

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 storage on fatty acid profile of butter from cows fed whole or ground flaxseed with or without monensin

2010 ◽  
Vol 39 (10) ◽  
pp. 2297-2303 ◽  
Author(s):  
Daniele Cristina da Silva-Kazama ◽  
Geraldo Tadeu dos Santos ◽  
Paula Toshimi Matumoto Pintro ◽  
Jesuí Vergílio Visentainer ◽  
Ricardo Kazama ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Relative Percentage ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Ground Flaxseed ◽  
Chain Fatty Acids

Eight Holstein cows with body weight 570 ± 43 kg and 60 ± 20 lactation days were distributed in a double Latin square design with four 21-day periods to determine the effects of feeding ground or whole flaxseed with or without monensin supplementation (0.02% on a dry matter basis) on fatty acid profile of butter stored for 15 and 45 days. Ground flaxseed supply, in comparison to whole flaxseed, reduced relative percentages of 16:0, cis7-16:1, 17:0, and cis10-17:1 but it increased those of cis9,trans11-18:2, cis3-18:3, and omega 3 fatty acids in butter fat, reducing relative percentage of medium-chain fatty acids and increasing the content of polyunsaturated fatty acids. Supplementation with monensin increased relative percentages of cis9,trans11-18:2 and tended to increase relative percentage of 17:0 and decrease that of saturated fatty acids in butter. Butter from cows fed diet with monensin presented lower relative percentages of cis 6-20:4. Relative percentages of cis 9-16:1, cis10-17:1, 18:0, trans11-18:1, cis9-18:1, cis3-18:3, cis6-20:4 in butter stored for 15 days were higher than those stored for 45 days and the relative percentages of cis3-20:5 tended to decrease with the increase of storage period. As a result, relative percentages of saturated fatty acids and medium-chain fatty acids increased with storage time, while those of monounsaturated and long-chain fatty acids decreased. Butter enriched with polyunsaturated fatty acids may have a shorter shelf life due to the negative effect of storage on fatty acid profile which may cause oxidation and rancidity.

scholarly journals Effect of Chlorella Vulgaris and Japonochytrium sp. Microalgae Supplementation on Composition and Fatty Acid Profile of Goat Milk

2017 ◽  
Vol 65 (5) ◽  
pp. 1585-1593
Author(s):  
Klára Novotná ◽  
Milena Fantová ◽  
Lenka Nohejlová ◽  
Markéta Borková ◽  
Luděk Stádník ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Yield ◽  
Chlorella Vulgaris ◽  
Milk Fat ◽  
Goat Milk ◽  
Control Group ◽  
Basic Composition ◽  
Experimental Group

The aim of this study was to investigate the effect of two species of the microalgae on the milk yield, the basic composition and the fatty acid profile of goat milk, with focus on n‑3 fatty acids. Forty‑five White short‑haired goats were randomly allocated to three groups; the control group (C) with no supplementation microalgae to the diet. The first experimental group (Ch) was supplemented with Chlorella vulgaris and second experimental group (J) has been supplemented with Japonochytrium sp. The Japonochytrium supplementation negatively affected milk yield, but the amount of milk fat (+0.1 %; +0.45 %) and solids‑not‑fat (+0.27 %; +0.86 %) were higher than in group C and Ch. The amount of polyunsaturated (5.527 % ± 0.378) and saturated (71.560 % ± 0.861) fatty acids was also highest in group J. An increase of C20:4, C20:5 was detected in J and Ch, and the concentration of C22:6 was highest in group J (+0.019 %; P < 0.001).

scholarly journals Study on the Profile of Fatty Acids of Broiler Chicken Raised and Slaughtered in Industrial System

2019 ◽  
Vol 70 (11) ◽  
pp. 4089-4094
Author(s):  
Marius Mihai Ciobanu ◽  
Paul Corneliu Boisteanu ◽  
Daniel Simeanu ◽  
Alina Narcisa Postolache ◽  
Roxana Lazar ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Broiler Chicken ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Industrial System ◽  
Nutritional Indices ◽  
Total Lipids ◽  
Different Levels

Fatty acid profile and the related nutritional indices of the breast, thigh and drumstick muscles were studied at three farms, suppliers of ROSS 308 line of broilers, slaughtered at the age of 42 days. The proximate chemical composition of the commercial slaughter cuts revealed contents between 16.26�22.78% for proteins and 1.80�7.45% for total lipids, the breast having the highest protein and ash content and lowest values for fat and moisture. The obtained values were mainly affected by region (P[0.001). Meat fatty acid profile was affected (P[0.001) by commercial slaughter regions (CSR) and by the interactions between CSR and supplier farms (Farm A, B, and C) at different levels. The obvious findings highlighted that Farm B supplied broilers with a delivered higher content of beneficial fatty acids (LA, LNA, AA, EPA, and DHA) in breasts and drumstick, while for thigh, Farm C had the best results. The content of total saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (MUFAs) had the highest level in the thigh (P[0.001).

PSVI-25 Feeding increasing levels of yerba mate in lambs: Effects on fatty acid profile, and physical characteristics meat

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 386-387
Author(s):  
Yuli Andrea Pena Bermudez ◽  
Richard Roberto Lobo ◽  
Danny Alexander Rojas Moreno ◽  
Rafaela Scalise Xavier de Freitas ◽  
Ives Claudio C Da Silva Bueno
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Mixed Model ◽  
Animal Feed ◽  
Block Design ◽  
Natural Antioxidants ◽  
Quality Analysis ◽  
Control Group ◽  
Yerba Mate

Abstract The presence of secondary metabolites in the structure of natural antioxidants makes them an alternative for animal feed, which allows modifying the composition of the meat, thus contributing to people’s health. For this reason, the aim of the present study was to evaluate the effects of yerba mate extract (YME) on lamb feed as a natural antioxidant in the fatty acid profile and physical traits of meat of 36 lambs fed for 53 days, fed with corn silage and concentrate in the proportion 40:60, respectively. The treatments followed the randomized block design, with a control group without YME (0%) and three groups with 1, 2, and 4% of YME inclusion in the dry matter (DM). Samples were collected from the Longissimus thoracis (LT), muscle for quality analysis and composition. All data were analyzed using a MIXED model with orthogonal contrasts. We found that the inclusion of YME did not affect significantly the characteristics of the pH, total lipids and color general (P = 0.192), although the use of YME don’t affect the parameters normal in the meat. Nevertheless, the use of YME improved the value of b* (P = 0.004), showing a yellowness coloration in the meat of the lambs. Likewise, changed the proportion of branched-chain fatty acids (BCFA; P = 0.009) and the conjugated linoleic acid (CLA; P = 0.030) exhibited a diet effect for the group with 4% YME. This is revealing result, since these fatty acids have been associated with a decrease in cardiovascular diseases. Therefore, the addition of up to 4% YME improves the composition and general acceptance of lamb meat, recommended for use in animal feed.

scholarly journals Genetic and Nutritional Factors Determining the Production and Quality of Sheep Meat – A Review

2017 ◽  
Vol 17 (1) ◽  
pp. 23-40 ◽  
Author(s):  
Jan Knapik ◽  
Katarzyna Ropka-Molik ◽  
Marek Pieszka
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Meat Production ◽  
Quality Traits ◽  
Omega 3 ◽  
Nutritional Factors ◽  
Expression Of Genes

Abstract In the last 20 years, the importance of sheep and especially lamb meat as the main product of the sheep industry in European conditions increased noticeably. In the same period, people’s interest in food quality grew. This contributed to a significant intensification of research to improve the meat production and quality traits in sheep. The aim of the research performed mainly focuses on the effects of nutrition, the environmental and genetic factors on the value of fattening, slaughter and meat quality characteristics. Much of the research concentrates on determining the fatty acid profile of intramuscular fat, which is important for sensory traits and dietetic value of lamb. Modulation of healthy qualities of lamb is aimed, inter alia, to modify the fatty acid profile, in particular to maintain the proper ratio of polyunsaturated (PUFA ) to saturated fatty acids (SFA). It is also desirable to increase the content of omega-3 fatty acids and conjugated linoleic acid (CLA). Furthermore, it has been proven that changes in the expression of genes involved in lipid metabolism are associated with the change in lipid profile in skeletal muscle. The aim of this review was to summarize the information currently available about the influence of genetic and nutritional factors on meat production and quality traits in different sheep breeds.

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