scholarly journals Effects of Caponization on Growth Performance, Carcass and Meat Quality of Mos Breed Capons Reared in Free-Range Production System

2016 ◽  
Vol 16 (3) ◽  
pp. 909-929 ◽  
Author(s):  
Daniel Franco ◽  
Mirian Pateiro ◽  
Diego Rois ◽  
Jose Antonio Vázquez ◽  
José Manuel Lorenzo
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Growth Performance ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Production System ◽  
Saturated Fatty Acids ◽  
Intramuscular Fat ◽  
Growth Equation ◽  
Free Range

AbstractThe effects of caponization on growth performance, carcass characteristics, meat quality and fatty acid profile of breast and drumstick of Mos and Sasso genotypes, reared in free-range production system were examined. A total of 47 birds of Mos breed (19 Castrated and 25 Entire) and 37 of Sasso X-44 (18 Castrated and 19 Entire) slaughtered at 32 weeks were used in this trial. The growth of broilers and the differences between genotypes and caponization effects were modelled by Weibull-growth equation. Capon’s growth was higher than that obtained by roosters and Sasso weight was greater than Mos results (P<0.05). For both genotypes the chemical composition of breast and drumstick cuts showed significantly higher values of intramuscular fat (P<0.0001) and lesser values of moisture (P<0.0001) in capons in comparison with intact ones. In Mos breed, capons exhibited significantly (P<0.0001) higher values of breast and drumstick luminosity and yellowness, as well as lower values of redness. Regarding Warner-Braztler test (WB), there were no significant differences (P>0.05) by caponization effect, but hardness measured using textural profile analysis was lesser in meat from capons. Finally castration of animals led to important modifications in the intramuscular fat because meat from capons showed significantly lower values for total saturated fatty acids (SFA) and higher polyunsaturated fatty acids (PUFA ). Nutritional indices were also more favorable in capon’s meat, so overall fatty acid profile of capons was desirable from the viewpoint of human nutrition.

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

2017 ◽  
Vol 61 (No. 8) ◽  
pp. 428-435 ◽  
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 &gt; 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 &lt; 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.

scholarly journals Proximate Chemical Composition, Fatty Acid Profile, and Lipid Qualitative Indices of Brown Bear Meat

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 36
Author(s):  
Nikolina Kelava Ugarković ◽  
Miljenko Konjačić ◽  
Josip Malnar ◽  
Kristijan Tomljanović ◽  
Nikica Šprem ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Ursus Arctos ◽  
Saturated Fatty Acids ◽  
Brown Bear ◽  
Proximate Chemical Composition

Although game meat quality has been under the spotlight in numerous studies, the quality of brown bear (Ursus arctos) meat is still unknown. The aim of this study was to determine the effects of sex and age on the proximate chemical composition, fatty acid profile, and lipid indices of brown bear meat. Nine (n = 9) females and nine (n = 9) males were hunted during the Croatian spring hunting period in 2018. Based on age, bears were divided into two groups: <3 years (n = 9; five females and four males) and 4–6 years (n = 9; four females and five males). For analysis purposes, samples of M.semimembranosus were collected. Age was shown to have an effect on the traits analyzed, while sex-related differences were not found. Brown bear meat has a high fat content (average 6.12%), especially in older bears (~9%). The contents of protein, dry matter, and ash were similar to those of other game species. Monounsaturated fatty acids made up approximately 50% of all fatty acids, with the most abundant being C18:1n-9. More favorable profiles of essential polyunsaturated fatty acids were found in younger bears. The ratio of polyunsaturated and saturated fatty acids was closer to the recommended ratio than the ratio of n-6 and n-3 polyunsaturated fatty acids, and lipid indices were favorable. Further research is needed to determine seasonal changes in brown bear meat quality.

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.

Effects of increasing dietary fat inclusion from different sources on growth performance, carcass and meat traits, and pork nutritional profile quality

2020 ◽  
Author(s):  
Vivian Vezzoni Almeida ◽  
Julia Pereira Martins da Silva ◽  
Ariana Nascimento Meira ◽  
Gabriel Costa Monteiro Moreira ◽  
Julia Dezen Gomes ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Growth Performance ◽  
Fatty Acid Profile ◽  
Intramuscular Fat ◽  
Atherogenic Index ◽  
Human Consumption ◽  
Total N ◽  
Pufa Ratio ◽  
Commercial Diet

Abstract Background There has been an increased interest in nutritional strategies to manipulate the fatty acid profile of pigs. Dietary regimens involving the use of oils that are high in monosaturated fatty acid (MUFA), primarily oleic acid (OA), such as canola oil (CO), as well as in omega (n)-3 polyunsaturated fatty acid (PUFA), which are found in fish oil (FO), have been investigated aiming healthier fatty acid profile cuts, with a higher ratio of n-3 to n-6 fatty acids. Therefore, the effects of including 3% soybean oil (SO), CO, or FO in growing-finishing pig diets vs. feeding a standard commercial diet with 1.5% SO (control) on growth performance, carcass traits, meat quality, consumer acceptability, and intramuscular fatty acid composition of the longissimus lumborum (LL) muscle were evaluated. Results Dietary treatments had no effect on overall growth performance and pig carcasses. Although loins from pigs fed diets containing either 3% SO or CO showed a reduction (P = 0.05) in Warner-Bratzler shear force, only the addition of 3% SO to pig diets resulted in loin chops that were rated higher (P < 0.001) for consumer overall liking. Adding either 3% SO or CO increased (P < 0.01) the percentages of OA and total MUFA in the LL intramuscular fat compared to control- or FO-fed pigs. However, intramuscular fat from 3% SO- or CO-fed pigs had the lowest (P < 0.01) proportion of total n-3 PUFA than control- or FO-fed pigs. Including 3% fat, regardless of source, reduced (P < 0.01) total PUFA, total n-6 PUFA, and PUFA:saturated fatty acid (SFA) ratio than control-fed pigs. Dietary FO inclusion decreased (P < 0.01) n-6:n-3 PUFA ratio, but also increased total SFA (P < 0.01) and atherogenic index (P = 0.02) in the LL intramuscular fat. Conclusions Although adding 3% CO or FO to pig diets provided slight nutritional benefits to consumers in terms of MUFA and long chain n-3 PUFA contents, respectively, formulating growing-finishing diets with 1.5% SO was adequate enough in terms of LL intramuscular fatty acids composition for high quality meat destined to human consumption.

scholarly journals Fatty acid profile of muscles and adipose tissues of fat-tail Barbarine lambs as affected by rosemary residue intake

2020 ◽  
Vol 63 (2) ◽  
pp. 431-439
Author(s):  
Yathreb Yagoubi ◽  
Samir Smeti ◽  
Ilyes Mekki ◽  
Juan Ramón Bertolín ◽  
Guillermo Ripoll ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Adipose Tissues ◽  
Animal Product ◽  
Saturation Indexes ◽  
Distillation Residues ◽  
Harsh Conditions

Abstract. The rosemary distillation industry produces a considerable amount of rosemary distillation residues (RRs), which can be an alternative for feeding animals in harsh conditions and could enhance animal product quality. Given the meat quality is largely influenced by its fat content and fatty acid composition, the fatty acid (FA) profiles of longissimus thoracis et lumborum (LTL), semi-membranous (SM) muscles, and caudal (CFs) and omental fats (OFs) were determined using 21 Barbarine lambs fed with or without RRs. Diets contained 600 g of concentrate plus 600 g of forage. Forage represented oat hay, RR87 and RR60 pellets containing 87 % or 60 % of RR, respectively. At the end of the study, all lambs were slaughtered, and the fatty acid profile was studied. The inclusion of RR increased the polyunsaturated fatty acid (PUFA) contents and reduced saturated fatty acids (SFAs), and the thrombogenic and saturation indexes in all tissues. The SM muscle was the richest tissue in PUFAs, n-3 and n-6; however, both adipose tissues contained the highest proportions of SFAs. Especially the OF was the richest tissue in oleic acid and SFAs. Feeding RR to lambs enhanced meat quality.

scholarly journals Meat Composition, Fatty Acid Profile and Sensory Attributes of Meat from Goats Fed Diet Supplemented with Fermented Saccharina japonica and Dendropanax morbifera

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 937
Author(s):  
Jamila Fatima L. Saturno ◽  
Muhammad Ammar Dilawar ◽  
Hong-Seok Mun ◽  
Dae Hun Kim ◽  
Dhanushka Rathnayake ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Growth Performance ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Saccharina Japonica ◽  
Thiobarbituric Acid Reactive Substance ◽  
Goat Meat ◽  
Meat Composition ◽  
Dendropanax Morbifera

A 90-day feeding trial was conducted to evaluate the effects of diets supplemented with three concentrations (control or 0%, 0.5% and 1.0%) of fermented Saccharina japonica and Dendropanax morbifera (FSJ-DM) on the meat composition, growth performance, oxidative stability and fatty acid profile of Korean native black goat (KNBG) meat. The feed conversion ratio and body weight gain (1st to 2nd month) were improved significantly (p < 0.05) in response to feed supplemented with 1.0% FSJ-DM. Moisture content was increased, whereas ether extract and cholesterol contents were decreased in meat obtained from goats supplemented with 1.0% FSJ-DM dietary feeds (p < 0.05). In the same diet group, the total saturated fatty acids (ΣSFA) were lower, whereas the sum of polyunsaturated fatty acids (ΣPUFA) was higher, along with higher PUFA/SFA ratio and lower n-6/n-3 ratio (p < 0.05). On an average, the dietary supplementation of 1.0% FSJ-DM reduced the thiobarbituric acid reactive substance (TBARS) and pH values of goat meat. Overall, the results of this study suggest that diet supplemented with 1.0% FSJ-DM improves the meat composition, growth performance and fatty acid profile and reduces lipid oxidation of goat meat.

scholarly journals Meat Quality, Fatty Acid Content and NMR Metabolic Profile of Dorper Sheep Supplemented with Bypass Fats

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1133
Author(s):  
Atique Ahmed Behan ◽  
Muhammad Tayyab Akhtar ◽  
Teck Chwen Loh ◽  
Sharida Fakurazi ◽  
Ubedullah Kaka ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Basal Diet ◽  
Negative Influence ◽  
Significant Difference ◽  
Dorper Sheep

The supplementation of rumen bypass fat (RBF) has remained one of the preferred approaches used to decrease undesirable saturated fatty acids (FA) and increase beneficial unsaturated FA in the meat. This study was planned to evaluate the influences of rumen bypass fats on meat quality, fatty acid and metabolic profiles in male Dorper sheep (n = 36) with 24.66 ± 0.76 kg (mean ± standard error) initial body weight. Treatment comprised a basal diet (30:70 rice straw to concentrate) with no added RBF as a control (CON), basal diet with prilled fat (PF), basal diet with prilled fat plus lecithin (PFL) and basal diet with calcium soap of palm fatty acids (CaS). The findings revealed that cooking loss, drip loss and shear force in longissimus dorsi (LD) muscle were not affected by RBF supplementation, while meat pH was significantly higher in the CaS on aging day 1. However, the diet supplemented with prilled fat and lecithin modified the meat’s fatty acid profile significantly by increasing unsaturated fatty acids and decreasing saturated fats. The relative quantification of the major differentiating metabolites found in LD muscle of sheep showed that total cholesterol, esterified cholesterol, choline, glycerophosphocholine and glycerophospholipids were significantly lower in CaS and PFL diets, while glycerol and sphingomyelin were significantly higher in CaS and PFL diets. Most of the metabolites in the liver did not show any significant difference. Based on our results, the supplementation of protected fats did not have a negative influence on meat quality and the meat from Dorper sheep fed prilled fat with lecithin contained more healthy fatty acids compared to other diets.

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 Meat quality and fatty acid profile of the musculus longissimus lumborum in Czech Fleckvieh, Charolais and Charolais × Czech Fleckvieh bulls fed different types of silages

2010 ◽  
Vol 55 (No. 11) ◽  
pp. 479-487 ◽  
Author(s):  
L. Bartoň ◽  
D. Bureš ◽  
V. Kudrna
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Dry Matter ◽  
Intramuscular Fat ◽  
Quality Parameters ◽  
Dietary Energy ◽  
Maize Silage ◽  
Different Types ◽  
Longissimus Lumborum

The effects of breed and diet containing different types of silages on meat quality parameters and fatty acid profile of m. longissimus lumborum (MLL) were evaluated in a total of 30 Czech Fleckvieh (CF), Charolais (CH) and Charolais &times; Czech Fleckvieh (CH &times; CF) bulls. The animals were fed two mixed diets: MS (based on maize silage) and LCS (based on legume-cereal mixture silage and lucerne silages) with different concentrations of dietary energy and fatty acids. The MLL from CH bulls had the lowest content of dry matter (P &lt; 0.01), less protein (P &lt; 0.01) and lighter meat (P &lt; 0.01) compared to the CF. The extensive LCS diet reduced dry matter (P &lt; 0.01) and intramuscular fat (P &lt; 0.01) and increased the content of hydroxyproline (P &lt; 0.05). The CH bulls exhibited higher PUFA n-3 (P &lt; 0.05) and lower MUFA (P &lt; 0.05) compared to the CF, with the CH &times; CF being intermediate. The LCS diet enhanced the proportions of PUFA (P &lt; 0.05) and PUFA n-3 (P &lt; 0.001) and reduced MUFA (P &lt; 0.001). In conclusion, both breed and diet affected the meat quality and fatty acid profile of the intramuscular fat of the bulls. The replacement of maize silage with the legume-cereal mixture and lucerne silages in the diet reduced the concentration of intramuscular fat and improved its fatty acid profile from the human nutrition perspective.

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.

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