scholarly journals Influence of Meat Type, Sex and Storage Time on Fatty Acid Profile of Free Range Dalmatian Turkey

2016 ◽  
Vol 39 (2) ◽  
pp. 167-174 ◽  
Author(s):  
Maja Mauric ◽  
Kristina Starcevic ◽  
Sven Mencik ◽  
Mario Ostovic ◽  
Anamaria Ekert Kabalin
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Point Of View ◽  
Chain Polyunsaturated Fatty Acid ◽  
Turkey Meat ◽  
Free Range ◽  
Health Promoting ◽  
And Storage ◽  
Slow Growing ◽  
Meat Type

AbstractDalmatian turkey is a slow growing breed kept in free range systems. It is a type of “old fashioned poultry” whose meat is present on the market and accepted by consumers. However, no information about its meat quality and fatty acid profile is available. The chemical composition of the meat was influenced by gender and meat type and these differences could be important from the consumer’s point of view. Fatty acid composition was characterized by the predominance of n6 fatty acids, especially C18:2n6 and a high n6/n3 ratio. Increased time of storage strongly reduced the long chain polyunsaturated fatty acid (LC PUFA) and increased atherogenicity and thrombogenicity indices (AI and TI) in thigh tissue. The content of beneficial n3 PUFA was influenced by meat type, with lower values of C18:3n3 and higher values of LC PUFA in the breast compared to the thighs. The potential intake of LC PUFA of comercial turkey in the human diet was lower in comparison to poultry fed with complete feed mixtures. An interesting fact was the higher DHA values in comparison with DPA values in breast tissue, which is characteristic of old poultry breeds. The Dalmatian turkey is a highly valued traditional product and an important archaic breed for gene preservation and biodiversity. Nevertheless, Dalmatian turkey meat could be even further improved by minimal dietary manipulation to become a product with additional health promoting effects.

scholarly journals Alternative and Unconventional Feeds in Dairy Diets and Their Effect on Fatty Acid Profile and Health Properties of Milk Fat

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1817
Author(s):  
Sylvie Hadrová ◽  
Kateřina Sedláková ◽  
Ludmila Křížová ◽  
Svetlana Malyugina
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Fat ◽  
Bovine Milk ◽  
Point Of View ◽  
Positive Role ◽  
Essential Components ◽  
Health Promoting ◽  
Dairy Nutrition ◽  
Docosahexaenoic Acids

Milk fat is an important nutritional compound in the human diet. From the health point of view, some fatty acids (FAs), particularly long-chain PUFAs such as EPA and DHA, have been at the forefront of interest due to their antibacterial, antiviral, anti-inflammatory, and anti-tumor properties, which play a positive role in the prevention of cardiovascular diseases (CVD), as well as linoleic and γ-linolenic acids, which play an important role in CVD treatment as essential components of phospholipids in the mitochondria of cell membranes. Thus, the modification of the FA profile—especially an increase in the concentration of polyunsaturated FAs and n-3 FAs in bovine milk fat—is desirable. The most effective way to achieve this goal is via dietary manipulations. The effects of various strategies in dairy nutrition have been thoroughly investigated; however, there are some alternative or unconventional feedstuffs that are often used for purposes other than basic feeding or modifying the fatty acid profiles of milk, such as tanniferous plants, herbs and spices, and algae. The use of these foods in dairy diets and their effects on milk fatty acid profile are reviewed in this article. The contents of selected individual FAs (atherogenic, rumenic, linoleic, α-linolenic, eicosapentaenoic, and docosahexaenoic acids) and their combinations; the contents of n3 and n6 FAs; n6/n3 ratios; and atherogenic, health-promoting and S/P indices were used as criteria for assessing the effect of these feeds on the health properties of milk fat.

scholarly journals FATTY ACID PROFILE OF NON-CONFORMING POOLED HUMAN MILK AS AFFECTED BY THE PROCESSING AND STORAGE CONDITIONS

2021 ◽  
Vol 9 (2) ◽  
pp. 46-54
Author(s):  
Otávio A. S. Ribeiro ◽  
Kely P. Correa ◽  
Mauricio O. Leite ◽  
Marcio A. Martins ◽  
Jane S. R. Coimbra
Keyword(s):  
Fatty Acid ◽  
Human Milk ◽  
Fatty Acid Profile ◽  
Storage Period ◽  
Storage Conditions ◽  
Milk Lipid ◽  
Fatty Acid Profiles ◽  
Operational Conditions ◽  
Processing And Storage ◽  
And Storage

The fatty acid's contents of non-conform pooled human milk can be affected by different processing and storage operational conditions. Besides, the knowledge of changes in the human milk fatty acid profile can help indicate its use in a given storage period, according to each newborn's specific need. Thus, in the present work, changes in the fatty acid profiles of three types of human milk (raw; pasteurized at 62.5 °C for 30 min; homogenized at 40 oC for 30 s followed by pasteurization) were studied during storage for six months in a freezer at -18 oC. Large variations were observed in the concentrations of polyunsaturated fatty acids, particularly of docosahexaenoic acid, with a reduction of almost 50% of its total. Palmitic and stearic acid contents also changed according to the conditions of processing and storage. Correlations between the decrease of long fatty acid chains and the increase of medium and short chains were verified.  Thus, we observe that operational conditions of processing and storing change human milk lipid profile, with some nutritional losses.

Fatty acid profile, oxidative stability and sensory quality of breast meat from turkeys fed diets with graded levels of flaxseed oil for different periods of time

2018 ◽  
Vol 58 (6) ◽  
pp. 1164
Author(s):  
Jan Jankowski ◽  
Zenon Zduńczyk ◽  
Dariusz Mikulski ◽  
Jerzy Juśkiewicz ◽  
Janusz F. Pomianowski ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Eicosapentaenoic Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Treatment ◽  
Flaxseed Oil ◽  
Breast Meat ◽  
Turkey Meat

The effect of partial or complete substitution (2.5% and 5%, respectively) of flaxseed oil for soybean oil on the fatty acid profile, oxidative stability and sensory quality of turkey breast meat was studied. Turkeys were fed experimental diets for 3, 4, 5 or 6 weeks before being slaughtered at 16 weeks of age. The percentages of α-linolenic acid and eicosapentaenoic acid in the total fatty acid pool of meat were determined by dietary intake and feeding duration. Even a prolonged dietary treatment with 5% flaxseed oil did not significantly increase the thiobarbituric acid reactive substances content of the turkey meat and did not have a detrimental effect on the sensory properties. The recommended n-6 : n-3 polyunsaturated fatty acids ratio (<4 : 1) in turkey meat can be easily achieved by feeding turkeys a diet containing 2.5% flaxseed oil for 3 weeks. To maintain the above ratio and increase eicosapentaenoic acid concentrations in the meat, the diet should contain 5% flaxseed oil.

scholarly journals Feeding high-oleic peanuts to meat-type broiler chickens enhances the fatty acid profile of the meat produced

2020 ◽  
Vol 99 (4) ◽  
pp. 2236-2245
Author(s):  
Ondulla T. Toomer ◽  
Matthew Livingston ◽  
Brittany Wall ◽  
Elliott Sanders ◽  
Thien Vu ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Broiler Chickens ◽  
High Oleic ◽  
High Oleic Peanuts ◽  
Meat Type

scholarly journals Chemical composition, cholesterol content, and fatty acid profile of pigeon meat as influenced by meat-type breeds

2009 ◽  
Vol 88 (6) ◽  
pp. 1306-1309 ◽  
Author(s):  
J.F. Pomianowski ◽  
D. Mikulski ◽  
K. Pudyszak ◽  
R.G. Cooper ◽  
M. Angowski ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Fatty Acid Profile ◽  
Cholesterol Content ◽  
Meat Type

scholarly journals Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum)

2011 ◽  
Vol 49 (5) ◽  
pp. 587-593 ◽  
Author(s):  
Jyotsna Rajiv ◽  
Dasappa Indrani ◽  
Pichan Prabhasankar ◽  
G. Venkateswara Rao
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Linum Usitatissimum ◽  
Flax Seed ◽  
And Storage ◽  
Storage Characteristics

scholarly journals Fatty acid profile changes in Ricotta-filled pastry during storage investigated by a GC/MS-ANOVA

2018 ◽  
Vol 24 (2) ◽  
pp. 149-155
Author(s):  
Dragan Psodorov ◽  
Vera Lazic ◽  
Marijana Acanski ◽  
Djordje Psodorov ◽  
Senka Popovic ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Statistical Significance ◽  
Control Sample ◽  
Air Atmosphere ◽  
Profile Changes ◽  
And Storage

Fatty acid composition of Ricotta cheese filled bakery product was examined using a GC-MS method immediately after production and packaging in the case of a control sample, and after production, packaging under air atmosphere in a seven-layer packaging material consisting of PE/Ad/PA/Ad/PE/Ad/PET, and storing during a four weeks period at room temperature, in the case of the experimental samples. The statistical significance of the fatty acid profile change was examined using ANOVA method. The results of this research showed that there are no significant changes of fatty acids composition and content after defined storing period, with the exception of diunsaturated cis,cis-9,12-octadecadienoic (linoleic) acid, whose average content was reduced by 83.705%. However, a small amount of linoleic acid was converted to cis,trans-9,11-octadecadienoic (conjugated linoleic) acid. Therefore, it could be considered as appropriate to pack and storage Ricotta-filled pastry for the period of four weeks, considering the insignificant changes of fatty acid composition and content.

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