Training-induced alterations of the fatty acid profile of rabbit muscles

2002 ◽  
Vol 50 (3) ◽  
pp. 357-364 ◽  
Author(s):  
Éva Szabó ◽  
R. Romvári ◽  
Hedvig Fébel ◽  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Vastus Lateralis ◽  
Total Activity ◽  
Treadmill Running ◽  
Control Group ◽  
Daily Routine ◽  
Significant Difference

The present study was designed to investigate whether meat-type rabbits are able to perform treadmill running as a daily routine exercise, and if so, whether the exercise induces specific proportional changes in the fatty acid composition of their muscles. After a four-week training period 8-week-old rabbits were slaughtered and the total activity of plasma lactate dehydrogenase was measured, showing a significant difference between the exercised and control groups (429 ± 126 IU/l vs. 639 ± 203 IU/l). Furthermore the fatty acid composition of m. longissimus dorsi (MLD) and m. vastus lateralis (MVL) was determined by means of gas chromatography. Exercise increased the proportions of oleic acid (C18:1 n-9) in both MLD and MVL as compared to the control group. However, the level of stearic (C18:0) and arachidonic (C20:4 n-6) acids significantly decreased in the MVL after the exercise. Changes in the fatty acid profile resulting from the physically loaded condition were of the same tendency in both muscles, adding that the MVL might have been exposed to the exercise more intensively; alterations there occurred in a more pronounced manner. Based on the inference that the composition of membrane structure was also affected, these alterations may have important consequences on meat quality.

scholarly journals Biberiye ve Kekik Yağı İlavesinin Marine Edilen Gökkuşağı Alabalıklarının (Oncorhynchus Mykiss Walbaum 1972) Buzdolabında Depolanması üzerine Etkisi

2018 ◽  
Vol 6 (12) ◽  
pp. 1701
Author(s):  
Pelin Özlem Can ◽  
Gonca Kaşıkçı
Keyword(s):  
Acetic Acid ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Storage Period ◽  
Control Group ◽  
Maturation Stage ◽  
Thyme Oil ◽  
Significant Difference ◽  
Oil Extract

In this study, rosemary and thyme oil extracts obtained using trout (Oncorhynchusmykiss) marinades of the chemical changes that occur during storage was investigated and effect on fatty acid composition of vegetable oil extracts used in the product are determined. Using three different formulations are made into fish fillets (M: 4% acetic acid-10% NaCl-0.1%, B: 4% acetic acid-10% NaCl-0.1% of rosemary oil extract, K: 4% acetic acid - 10% NaCl-%0.1 thymol oil extract) was marinated, after the maturation stage vacuum packaged at +4°C in the refrigerator conditions have been stored. Samples; 0 days 1, 2, 3, 4 and 5 at the end of the month chemical analysis (pH, TBA, peroxide value, TVB-N, free fatty acids, fatty acid composition) were conducted. Experimental samples were evaluated in term of TVB-N determined M group samples 28.9 mg/100 g, B group samples19.2 mg/100 g and K group samples 14.12 mg/100 g in the third month of storage. When the samples of M group were evaluated in terms of TBA number, it was 5.84 mg MDA / kg at the 3rd month of storage and statistical difference was found to be significant with the other groups. The control group (M group) samples analysed were not performed for sensory deterioration at 4 and 5 months. After marination, the control group and K group samples decreased EPA and DHA during storage period, it was found statistically significant difference. When the fatty acid values of the samples belonging to the group containing rosemary were examined, caproic, myristic and palmitic acid amounts increased after the marinate and difference statistically significant.

scholarly journals Effect of vegetable oils on productive performances and lipid fatty acid composition of chicken abdominal fat

2013 ◽  
Vol 29 (4) ◽  
pp. 631-640
Author(s):  
V.Z. Stanacev ◽  
D. Milic ◽  
N. Milosevic ◽  
V.S. Stanacev ◽  
Z. Pavlovski ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Rapeseed Oil ◽  
Abdominal Fat ◽  
Control Group ◽  
Lipid Fatty Acid ◽  
Significant Difference ◽  
Lipid Fatty Acid Composition

This paper investigates the effect of soybean, flax and rapeseed oil on productive performance and lipid fatty acid composition of broiler chickens. Six groups of 40 one day-old chicks hybrid line Cobb 500, with five replications were formed. Three mixtures with 21, 20 and 18% protein were used. The first 14 days groups were fed with the starter mixture. The control group was based on the 4% and 8% soybean oil while in the experimental groups were included the same concentration of flax and rapeseed oil. The experiment lasted 42 days. At the end of the experiment 10 chickens from each group were sacrificed for examination of fatty acid composition of lipids. The control group achieved weight of 2704g and 2695g, and the experimental group in 2735, 2645, 2735 and 2670g, respectively. Feed conversion was improved with increasing the amount of oil in the diet. The usage of flax and rapeseed oil changed the fatty acid composition of lipids. Substituting soybean oil with rapeseed oil reduces the percentage of palmitic, stearic, and linoleic acids, and increases participation of oleic and linoleic acids in abdominal fat. The inclusion of flaxseed oil in the diet of chickens in the amount of 4% and 8%, increases the amount of linoleic acid by 63% and 203%, which is a statistically high and significant difference for the control group I and II, while the amount of linoleic acid is reduced by 14% and 33 %, which presents a statistically significant difference compared to group II.

scholarly journals Effect of partial replacement of marine protein and oil sources in presence of lyso-lecithin in the diet of tiger shrimp Penaeus monodon Fabricius, 1978

2018 ◽  
Vol 65 ◽  
Author(s):  
H. Imran Khan ◽  
Prathibha Rohit ◽  
E. P. Madhubabu ◽  
R. Jannathulla ◽  
K. Ambasankar ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Penaeus Monodon ◽  
Carcass Composition ◽  
Partial Replacement ◽  
Control Group ◽  
Soy Lecithin ◽  
Significant Difference ◽  
Marine Protein

<p>A 42-days growth trail was performed to evaluate the effect of lyso-lecithin in <em>Penaeus monodon</em> (5.08±0.08 g) in terms of growth and carcass fatty acid composition. Three iso-nitrogenous and iso-lipidic diets were prepared by partially replacing both marine protein and oil sources using plant based ingredients in the presence of soy-lecithin or lyso-lecithin. Each experimental diet was randomly allotted to three tanks with fifteen shrimps per tank and all the tanks were equipped with the flow-through system. Results revealed that shrimp fed diet with lyso-lecithin had significantly (p&lt;0.05) higher specific growth rate, SGR (2.15) and daily growth coefficient, DGC (1.44) than those fed soy-lecithin (1.91 and 1.25 respectively). The growth pattern, feed and protein efficiency measures were not only better with lyso-lecithin compared to soy-lecithin and also on par with the control group. However, there was no significant difference in survival (82.22 to 84.44%) between the dietary treatments. The fatty acid composition of diets to a certain extent was reflected in the carcass composition of shrimp. The most essential fatty acids <em>viz.,</em> eicosapentaenoic and docosahexaenoic acids were significantly (p&lt;0.05) higher in shrimp fed lyso-lecithin supplemented diet. Present results suggest that lyso-lecithin enhances growth performance of <em>P. monodon</em> and carcass fatty acid composition compared to soy-lecithin due to its high emulsification properties with partial replacement of marine sources.</p>

scholarly journals Effect of a Rumen-Protected Microencapsulated Supplement from Linseed Oil on the Growth Performance, Meat Quality, and Fatty Acid Composition in Korean Native Steers

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1253
Author(s):  
Chae-Hyung Sun ◽  
Jae-Sung Lee ◽  
Jalil Ghassemi Nejad ◽  
Won-Seob Kim ◽  
Hong-Gu Lee
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Growth Performance ◽  
Meat Quality ◽  
Acid Composition ◽  
Linseed Oil ◽  
Control Group ◽  
Ruminal Fluid

We evaluated the effects of a rumen-protected microencapsulated supplement from linseed oil (MO) on ruminal fluid, growth performance, meat quality, and fatty acid composition in Korean native steers. In an in vitro experiment, ruminal fluid was taken from two fistulated Holstein dairy cows. Different levels of MO (0%, 1%, 2%, 3%, and 4%) were added to the diet. In an in vivo experiment, eight steers (average body weight = 597.1 ± 50.26 kg; average age = 23.8 ± 0.12 months) were assigned to two dietary groups, no MO (control) and MO (3% MO supplementation on a DM basis), for 186 days. The in vitro study revealed that 3% MO is an optimal dose, as there were decreases in the neutral detergent fiber and acid detergent fiber digestibility at 48 h (p < 0.05). The in vivo study showed increases in the feed efficiency and average daily gain in the 3% MO group compared to the control group on days 1 to 90 (p < 0.05). Regarding meat quality, the shear force produced by the longissimus thoracis muscle in steers from the 3% MO group was lower than that produced by the control group (p < 0.05). Interestingly, in terms of the fatty acid profile, higher concentrations of C22:6n3 were demonstrated in the subcutaneous fat and higher concentrations of C18:3n3, C20:3n3, and C20:5n3 were found in the intramuscular fat from steers fed with 3% MO (p < 0.05). Our results indicate that supplementation with 3% MO supplements improves the growth performance and meat quality modulated by the omega-3 fatty acid content of meat in Korean native steers.

Fatty acid profile of skeletal muscle phospholipids in trained and untrained young men

2000 ◽  
Vol 279 (4) ◽  
pp. E744-E751 ◽  
Author(s):  
Agneta Andersson ◽  
Anders Sjödin ◽  
Anu Hedman ◽  
Roger Olsson ◽  
Bengt Vessby
Keyword(s):  
Skeletal Muscle ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Fiber Type ◽  
Young Men ◽  
Trained Group ◽  
Type Distribution ◽  
Fiber Type Distribution

Endurance trained ( n = 14) and untrained young men ( n = 15) were compared regarding the fatty acid profile of the vastus lateralis muscle after 8 wk on diets with a similar fatty acid composition. The skeletal muscle phospholipids in the trained group contained lower proportions of palmitic acid (16:0) (−12.4%, P < 0.001) and di-homo-γ-linolenic acid [20:3(n-6)] (−15.3%, P = 0.018), a lower n-6-to-n-3 ratio (−42.0%, P = 0.015), higher proportions of stearic acid (18:0) (+9.8%, P = 0.004) and sum of n-3 polyunsaturated fatty acids (+33.8%, P = 0.009), and a higher ratio between 20:4(n-6) to 20:3(n-6) (+18.4%, P = 0.006) compared with those in the untrained group. The group differences in 16:0, 20:3(n-6), 18:0/16:0, and 20:4(n-6)/20:3(n-6) were independent of fiber-type distribution. The trained group also showed a lower proportion of 16:0 (−7.9%, P < 0.001) in skeletal muscle triglycerides irrespective of fiber type. In conclusion, the fatty acid profile of the skeletal muscle differed between trained and untrained individuals, although the dietary fatty acid composition was similar. This difference was not explained by different fiber-type distribution alone but appears to be a direct consequence of changes in fatty acid metabolism due to the higher level of physical activity.

Correlations between cholesterol content, fatty acid composition and health lipid indices in fat of chosen tissues and organs of finishing pigs

2014 ◽  
Vol 17 (3) ◽  
pp. 535-537 ◽  
Author(s):  
E. R. Grela ◽  
E. Hanczakowska ◽  
E. Kowalczuk-Vasilev
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Cholesterol Content ◽  
Tissue Type ◽  
Finishing Pigs ◽  
Tissue Samples ◽  
Health Related ◽  
Total Pufa

Abstract The aim of this study was to estimate fatty acid composition, health related lipid indices (atherogenic-AI and thrombogenic-IT indices, h/H ratio) and the correlation between these traits and cholesterol content in various tissues of fatteners. The experiment involved 60 crossbred pigs (PL × PLW) × Duroc. The animals were slaughtered at 115 ± 2.0 kg body weight. The tissue samples (backfat, m. longissimus, liver, heart) were collected to analyze fatty acid profile and cholesterol content. The highest PUFA level was determined in the fat of the heart and liver. Weak to moderate correlations were observed between cholesterol content and most of the studied indices of fatty acid profile of the analyzed tissues. Importantly, the most significant correlations were established between the examined traits in the heart fat. Generally, irrespective of tissue type, the cholesterol level was negatively correlated with total PUFA, n-3 and n-6 FA content and h/H ratio.

Effects of supplementing layer hen diets with selenium and vitamin E on egg quality, lipid oxidation and fatty acid composition during storage

2008 ◽  
Vol 88 (3) ◽  
pp. 475-483 ◽  
Author(s):  
Maziar Mohiti-Asli ◽  
Farid Shariatmadari ◽  
Houshang Lotfollahian ◽  
Mohamad Taghi Mazuji
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition ◽  
Egg Quality ◽  
Basal Diet ◽  
Quality Parameters ◽  
Control Group ◽  
Selenium Yeast ◽  
Organic Selenium

A 7-wk trial was carried out to investigate the effect of vitamin E and inorganic and organic selenium added to hens' diet on quality and lipid stability of eggs during storage. One hundred forty-four Hy-Line W-36 hens (63-wk of age) were divided into six equal groups. Five groups received a basal diet supplemented with 0.4 mg kg-1 sodium selenite or selenium yeast, 200 mg kg-1 vitamin E or a combination of selenium and vitamin E; whereas the control group received no supplementation. Hen production was assessed daily and fresh egg quality parameters were determined every 2 wk. Eggs were stored under different conditions (4°C, 23–27°C or 31°C) for 14 d. Eggs were analyzed for quality characteristics, egg component weight, Malondialdehyde values as a secondary oxidation product and yolk fatty acid (FA) composition. The performance of the hens and egg weights were not affected either by the source of the selenium or by the vitamin E. The inclusion of selenium or vitamin E in the diet significantly increased their concentrations in the egg. The supplemented diets also improved egg quality, oxidative stability and fatty acid composition during storage. Key words: Vitamin E, selenium, lipid peroxidation, egg fatty acid composition, storage

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