scholarly journals EFFECT OF GENOTYPE AND MUSCLE TYPE ON FATTY ACIDS PROFILE AND CHOLESTEROL CONTENT IN MEAT OF YOUNG SLAUGHTER CATTLE

2012 ◽  
Author(s):  
Zygmunt Litwińczuk ◽  
Tomasz Grodzicki ◽  
Joanna Barłowska ◽  
Mariusz Florek
Keyword(s):  
Fatty Acids ◽  
Cholesterol Content ◽  
Muscle Type ◽  
Slaughter Cattle ◽  
Fatty Acids Profile

scholarly journals Effect of dietary phyto-humic preparations on lipids indices of commercial laying hen eggs

2019 ◽  
Vol 75 (03) ◽  
pp. 6197-2019 ◽  
Author(s):  
FABIOLA BUBEL ◽  
ZBIGNIEW DOBRZAŃSKI ◽  
EUGENIUSZ R. GRELA ◽  
ŁUKASZ BOBAK ◽  
MACIEJ OZIEMBŁOWSKI
Keyword(s):  
Fatty Acids ◽  
Total Cholesterol ◽  
Cholesterol Content ◽  
Atherogenic Index ◽  
Control Group ◽  
Fatty Acids Profile ◽  
Group A ◽  
Dietary Value ◽  
Thrombogenic Index ◽  
Group B

The aim of the study was to determine the effect of three different phyto-humic feed preparations on the basic qualitative characteristics of eggs, i.e. total cholesterol content and fatty acid profile of the yolk. The study was carried out on 80 Lohmann Brown (LB) laying hens in an experimental facility with a floor maintenance system on a straw bedding (5 layers/m2). A control group (K) and three experimental ones (A, B, C), with 20 birds in each (in separate pens), were created. The birds were placed in the 16th week of life, while the experimental preparations were introduced in the 22nd week of life and were administered for 43 weeks (constant 3% addition to the feed mixture).The following preparations were applied: humic-peat (H-t) in group A, humic-herbal (H-z) in group B, and humic-lucerne (H-1) in group C. The eggs for the study were collected three times, 30 eggs from each group in the following periods: 1st series – 31st week of life (peak of laying period); 2nd series – 54th week of life (later phase of laying period) and 3rd series – 65th week of life (final phase of laying period). Six samples (mean of 5 well-mixed yolks) from each group in three laying periods (360 eggs were used in total) were prepared for laboratory analyzes (lipids examination). Laboratory analyzes were performed using a chromatograph – Finnigan Focus PolarisQ manufactured by Thermo Electron with capillary columns: HP-88 by Agilent J&W (fatty acids) and Rtx-1MS by Restek (cholesterol). The applied phytohumic preparations – but only those with a share of dried lucerne or herbs – significantly (p ≤ 0.05) reduced total cholesterol content, especially in group C (10.88 mg/g yolk) compared to group K (11.94 mg/g yolk). All preparations positively influenced the fatty acids profile of yolk; there was a significant (p ≤ 0.05) increase in the concentration of n-3 PUFAs (max 2.84% in the group B), the n-6/n-3 ratio decreased significantly (most beneficial 8.33 in group B), and lipids quality improved: atherogenic index (AI) decreased significantly (p ≤ 0.05) in group A (0.32) and thrombogenic index (TI) was a significantly (p ≤ 0.05) lower in all experimental groups (0.83 – 0.84) compared to group K (0.36 and 0.87 respectively). Dietary phyto-humic preparations increased the nutritional and dietary value of hen eggs.

scholarly journals The first insights on trans-galactooligosaccharide effects on fatty acids profile and microstructure of muscle in common carp

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Ewa Ziółkowska ◽  
Joanna Bogucka ◽  
Mateusz Rawski ◽  
Jan Mazurkiewicz ◽  
Giuseppe Maiorano ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Total Cholesterol ◽  
Common Carp ◽  
Cholesterol Content ◽  
Feed Additives ◽  
Feed Additive ◽  
Control Group ◽  
Total N ◽  
Positive Effects ◽  
Fatty Acids Profile

Abstract The aim of the study was to determine the effects of prebiotic GOS on muscle histomorphometry and the total lipid, total cholesterol content and fatty acids profile in the meat of common carp. The 60-day-long experiment was performed on one-year-old fish. Three diets were used in the experiment: control diet 1 (C) with no microbiota affecting feed additives, diet 2 (B1) with 1 % of GOS, and diet 3 (B2) with 2 % of GOS. At the end of the trial, 16 individuals from each treatment group were used for the analyses. Fish meat from the B1 group had significantly higher lipid content compared to B2, but neither B1 nor B2 groups were different from the control group. The percentages of SFA, MUFA, PUFA, indexes n-3/n-6, PUFA/SFA, AI and TI, and total cholesterol content were not affected, in contrast to C14:0, C16:1 n-7, C18:0, C18:2 n-6, C20:4 n-6, and total n-6 FA. GOS significantly increased the percentage of normal fibres, while the lower number of fibre atrophy and splitting were observed. The results confirm that diet supplemented with 2 % GOS may be recommended as feed additive in carp nutrition due to positive effects on some fatty acids profiles and muscle microstructure.

scholarly journals ANALISIS PROFIL ASAM LEMAK DAGING AYAM PETELUR AFKIR YANG DIFERMENTASI SECARA TRADISIONAL BALI MENGGUNAKAN GAS CHROMATOGRAPHY-MASS SPECTROMETRY (GC-MS)

Jurnal Kimia ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 44
Author(s):  
I. A. Okarini ◽  
H. Purnomo ◽  
I. E. Radiati ◽  
N. M. Suaniti
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Coconut Oil ◽  
Cholesterol Content ◽  
Chicken Meat ◽  
Gas Chromatography Mass Spectrometry ◽  
Chicken Breast ◽  
Breast Meat ◽  
Brown Sugar ◽  
Fatty Acids Profile

This study was aimed to determine the fatty acids profile in fermented products of chicken breast meat (Musculus pectoralis superficialis) of spent hen layer using Gas Chromatography Mass Spectrophotometric technique. The chicken  used was of Isa Brown strain after a period of laying of 76 weeks which was obtained from some local farms in Tabanan, Denpasar, and Gianyar - Bali. The chicken meat was cut into small pieces then mixed with ground spices concisting of galangal, coriander, garlic, brown sugar, salt, white pepper and coconut oil.  The batter meat was mixed evenly and then wrapped with upih, in which both ends were tied with a rope followed by drying under the sun for 5 days (natural fermentation process). The profile of the fermented chicken meat was integrated and presented descriptively. The results showed that the fermented meat contained higher bioactive component of fatty acids such as oleic acid, palmitic acid and linoleic acid compared to that of the control, but lower stearic acid content. It was also evident that the cholesterol content was the lowest at the end of drying.

scholarly journals Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar

2013 ◽  
Vol 67 (6) ◽  
pp. 999-1006 ◽  
Author(s):  
Snezana Ivanovic ◽  
Zoran Stojanovic ◽  
Jovanka Popov-Raljic ◽  
Milan Baltic ◽  
Boris Pisinov ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Wild Boar ◽  
Ph Value ◽  
Cholesterol Content ◽  
Fatty Acids Profile ◽  
External Standard Method ◽  
Significant Difference ◽  
Hue Angle ◽  
Cholesterol Determination

Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from Duroc x Yorkshire (D x Y), Duroc x Yorkshire x wild boar (D x Y x WB) crossbreeds and wild boars (WB) was investigated. Samples for all tests were taken from m. longissimus dorsi. Chemical composition and pH value were tested by ISO methods. Fatty acid and cholesterol determination was performed by gas chromatography technique with external standard method. Color was determined instrumentally using the thristimulus colourimeter. The overall sensoric quality (appearance, texture and smell) of samples of raw meat was evaluated. In evaluation of results the scoring system was used. In chemical composition (moisture, fat, protein, ash) and pH values statistically significant difference was noted (p<0,05) between each of the examined groups. Also, among all the examined groups statistically significant difference (p<0,05) was found for fatty acids and cholesterol content. Measurment of the color of meat from all three groups showed that the L*, a * b *, Chroma and Hue angle were also statistically significantly different (p<0,01).

Nutritional suitability of linseed and oil hemp from fatty acids profile perspective

Planta Medica ◽  
2012 ◽  
Vol 78 (11) ◽  
Author(s):  
G Pop ◽  
E Alexa ◽  
A Laza ◽  
M Mihoc ◽  
A Militaru ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acids Profile

Effect of Deep Frying on Fatty Acids Profile of Fried Chicken and Tilapia

2020 ◽  
Vol 0 (0) ◽  
pp. 0-0
Author(s):  
Nada Ahmed ◽  
Ali Ahmed ◽  
Makram Yassin ◽  
Ingolf Gruen
Keyword(s):  
Fatty Acids ◽  
Deep Frying ◽  
Fatty Acids Profile

scholarly journals Egg Quality from Nera Atriana, a Local Poultry Breed of the Abruzzo Region (Italy), and ISA Brown Hens Reared under Free Range Conditions

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 257
Author(s):  
Andrea Ianni ◽  
Dayana Bartolini ◽  
Francesca Bennato ◽  
Giuseppe Martino
Keyword(s):  
Fatty Acids ◽  
Egg Quality ◽  
Saturated Fatty Acids ◽  
Electrophoretic Pattern ◽  
Cholesterol Concentration ◽  
Physical Parameters ◽  
Monthly Basis ◽  
Animal Products ◽  
Fatty Acids Profile ◽  
Abruzzo Region

The selection and diffusion in the poultry sector of hybrid breeds able to produce higher amount of meat and eggs, led over time to the erosion of genetic resources. One of the strategies that can be applied in order to stem such phenomenon, concerns the valorization of the animal products, meat or eggs, obtained from indigenous poultry breeds. Therefore, the aim of this study is to characterize the qualitative aspects of eggs obtained from the Nera Atriana hen, an Italian indigenous laying hen characteristic of the Abruzzo region, making a direct comparison with a commercial hybrid reared in the same environment and applying the same feeding protocol. The trial was conducted for a period of 5 months (from March to July 2019), in which 6 egg samplings were performed (one at the beginning and additional 5 on a monthly basis); each sampling involved the collection of 15 eggs per group of animals for a total of 90 eggs per genotype. Eggs were specifically subjected to evaluations of the physical parameters, including the yolk color, and analyses aimed at determining the content of total lipids, cholesterol, and β-carotene. In addition to this, the fatty acids profile and the electrophoretic pattern of the globular proteins of the yolk were characterized. Eggs from hybrid hens were characterized by higher total weight with significantly higher values specifically associated to albumen and yolk weight and to the albumen percentage. In the eggs obtained from the local hen, higher relative percentages were instead found in the quantity of shell and yolk; furthermore, in the same samples was observed a higher yolk redness, a cholesterol concentration tending to be lower although not significant (p = 0.0521), and a greater amount of saturated fatty acids which could justify a lower susceptibility of the food to oxidative processes following transformation with heat treatments. With regard to the fatty acid composition, differences were specifically observed for palmitic (C16:0) and palmitoleic (C16:1 cis-9) acids that showed higher relative percentages in eggs from local breed, and for the oleic acid (C18:1 cis-9) which was more represented in eggs from commercial hens. In conclusion, some interesting nutritional features, in a preliminary way, have been highlighted that could lead the consumer to prefer these “niche” products over those obtained from commercial hybrids.

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