scholarly journals Sesame oil in diets for lambari: Effects on growth parameters, corporal chemical composition and physiological alterations

2016 ◽  
Vol 46 (7) ◽  
pp. 1274-1280 ◽  
Author(s):  
Mariene Miyoko Natori ◽  
Rachel Cristina Prehl Alves ◽  
Ricardo Henrique Franco de Oliveira ◽  
Julio Guerra Segura ◽  
Elisabete Maria Macedo Viegas
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Freshwater Fish ◽  
Fatty Acid Profile ◽  
Growth Parameters ◽  
Linseed Oil ◽  
Sesame Oil ◽  
Randomized Design ◽  
Physiological Alterations ◽  
Completely Randomized Design

ABSTRACT: The inclusion of sesame oil associated with soybean, linseed and freshwater fish residue oil in the diets fed to Lambaris Astyanax altiparanaewas evaluated by the growth performance parameters, body composition and possible physiological changes (GARUTTI & BRISTSKI, 2000). The experiment was a completely randomized design in two factorial parameters tested: three oil types (soy oil (SO), linseed oil (LO) and freshwater fish residue oil (FRO)), combined or not with sesame oil (SEO), totalizing six treatments and four replications 24 cages, capacity of 0.70m3 (density of 251 fish m-3). The fish (mean weight 2.35g±0.62g and mean length 5.25cm±0.68cm) were fed with the experimental diets twice a day. After 75 days, the following parameters were determined: body chemical composition and fatty acid profile, glycemia, liver (LG) and muscle glycogen (MG) levels, and lipid peroxidation (TBARS). Fish fed with diets containing SEO had higher desaturation index values of LNA while those fed with SEO combined with LO displayed reduced hepatic lipid oxidation. Inclusion of SEO improved the fatty acid profile and stability, without causing problems related to fish performance and health.

scholarly journals Plasma fatty acid profile in dairy cows associated with the inclusion of annatto in their diet

2020 ◽  
Vol 42 ◽  
pp. e47651
Author(s):  
Clarissa Sampaio de Oliveira Lima ◽  
Albericio Pereira de Andrade ◽  
André Luiz Rodrigues Magalhães ◽  
Omer Cavalcanti de Almeida ◽  
Sebastião Inocêncio Guido ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Dairy Cows ◽  
Fatty Acid Profile ◽  
Plasma Lipid ◽  
High Density Lipoproteins ◽  
Plasma Fatty Acid ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Plasma Fatty Acid Profile

The objective of this study was to evaluate the plasma lipid profile and plasma fatty acids of dairy cows receiving diets supplemented with annatto. A total of 32 Holstein cows (550 kg), distributed in a completely randomized design, were allocated to individual stalls and submitted to following treatments: C0 = no annatto; C4 = inclusion of annatto at 4 g kg-1 dry matter (DM) of diet (0.07 g bixin kg-1 diet); C5 = inclusion of annatto at 5 g kg-1 DM of diet (0.09 g bixin kg-1 diet); and C7 = inclusion of annatto at 7 g kg-1 DM of diet (0.12 g bixin kg-1 diet). Blood samples were collected via epigastric vein puncture, centrifuged, and frozen for subsequent analysis. The results indicate that the inclusion (p > 0.05) of annatto does not decrease the total cholesterol or low and high density lipoproteins. However, it impacts the profile of fatty acids, evidenced by the reduction (p < 0.05) in levels of hypercholesterolemic fatty acids viz, myristic acid and palmitic acid.  It also causes an increase in the levels of arachidonic acid, rumenic acid, linoleic acid, and total polyunsaturated fatty acids. Therefore, bixin included in the diets of dairy cows induces changes in the plasma fatty acid profile.

scholarly journals EFFECTS OF Citrus hystryx AS FAT PROTECTOR ON UNSATURATED FATTY ACIDS, CHOLESTEROL AND CHEMICAL COMPOSITION OF LAMB MEAT

2016 ◽  
Vol 41 (1) ◽  
pp. 45-49 ◽  
Author(s):  
N.C. Tiven ◽  
I. P. Siwa ◽  
L. Joris
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Unsaturated Fatty Acids ◽  
Basal Diet ◽  
Cooking Oil ◽  
Lamb Meat ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

This study was conducted to determine the effect of Citrus hystrix as fat protector on unsaturated fatty acids, cholesterol and chemical composition of lamb meat. The research design applied was completely randomized design with 3 treatments and 5 replications. Fifteen local male lambs aged 9-12 months weighing 14-17 kg, were divided into 3 groups of different diet treatments (P0 : sheeps were only given a basal diet; P1 : sheeps are given basal diet and 3% cooking oil; P2 : sheeps are given basal diet, 3% cooking oil and protected by 3% Citrus hystrix powder). The data were analyzed by analysis of variance, the differences among treatments were tested by Duncan’s New Multiple Range Test. The results showed meat from sheeps that consume P2 diet has a total fatty acid and polyunsaturated fatty acids content were higher (P

scholarly journals Comparative study of the chemical composition, fatty acid profile, and nutritional quality of Lophiosilurus alexandri (Siluriformes: Pseudopimelodidae), a Brazilian carnivorous freshwater fish, grown in lotic, lentic, and aquaculture environments

2019 ◽  
Vol 17 (4) ◽  
Author(s):  
Léa S. Sant´Ana ◽  
Adriane A. Iwamoto ◽  
Daniel V. Crepaldi ◽  
Túlio P. Boaventura ◽  
Lilian V. Teixeira ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Freshwater Fish ◽  
Fatty Acid Profile ◽  
Nutritional Quality ◽  
Great Influence ◽  
Atherogenic Index ◽  
Lean Fish ◽  
Lipid Fatty Acid ◽  
Index Ratio

ABSTRACT Lophiosilurus alexandri is a carnivorous freshwater fish endemic of São Francisco basin and an endangered species. In this study, we analysed the chemical composition (moisture, protein, ash and lipid), fatty acid profile, and nutritional quality (atherogenic index, thrombogenecity index, ratio between hypocholesterolemic and hypercholesterolemic fatty acids and ω6/ω3 = ratio) of L. alexandri in lotic (river), lentic (hydroelectric dams) environments, under natural fed, and in laboratory controlled conditions fed with commercial diets. Cultured and lentic fish had significantly higher lipid levels (1.5 and 1.9- fold, respectively) than lotic fish. Lentic L. alexandri had significantly higher eicosapentaenoic acid (EPA) levels (4×) than cultured or lotic L. alexandri. Docosahexaenoic acid (DHA) levels were the highest in lentic fish, followed by lotic fish. Lentic fish had greater proportion of fatty acid ω6/ω3 than lotic or cultured fish. The results of this study showed that L. alexandri is a lean fish (1-2% of total lipids) and that the environment has a great influence on the fatty acid profile. These results may be a reference for further studies, primarily as a source of information for conservation L. alexandri through restocking and the development of commercial projects of aquaculture.

scholarly journals Performance of weaner rabbits fed forage supplemented with local spices

2020 ◽  
Vol 47 (2) ◽  
pp. 76-81
Author(s):  
D. N Onunkwo ◽  
O. A. Ekine
Keyword(s):  
Chemical Composition ◽  
Antibody Production ◽  
Feed Intake ◽  
Growth Parameters ◽  
The Body ◽  
Formulated Diet ◽  
Randomized Design ◽  
Ad Libitum ◽  
Completely Randomized Design ◽  
Forage Utilization

Chemical composition of spices revealed that they have the potential to enhance forage utilization by rabbits. A study was conducted to evaluate the performance of weaner rabbits fed forages supplemented with spices (curry, utazi, uziza and scent leaf). This study lasted fo 56 days. Five treatment diets were formulated: diet 1 (control without spice), diet 2 (curry), diet 3, (utazi), diet 4 (uziza) and diet 5 (scent leaf) with the same percentage inclusionrespectively. Thirty weaner rabbits were randomly allocated to the treatment diets with six rabbits per treatment and two per replicate in a Completely Randomized Design. Feed an water were provided to the weaner rabbits ad libitum. There were no significant differences (P>0.05) in the growth parameters except in the feed intake while the organ proportion and carcass cut part of rabbits fed the treatment diets showed significant differences (P<0.05) inall the cut parts measured. However, rabbits fed forage supplemented with curry, utazi, uziza and scent leaf were significantly different (P<0.05) among the treatments in all the organ proportions measured. The spleen of weaner rabbits fed forage supplemented with curry, utazi, uziza and scent leaf were significantly (p<0.5) than that of diet 1 (control) which indicates higher antibody production in the body of rabbits fed diets containing spices to fightagainst any toxin associated with spices since spleen is the major source of lymphocytes responsible for defense. From the findings in this study, it could be concluded that rabbits fed local spices especially curry and utazi did better and therefore are recommended in weaner rabbits diets for better performance.

scholarly journals Mare’s Milk from a Small Polish Specialized Farm—Basic Chemical Composition, Fatty Acid Profile, and Healthy Lipid Indices

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1590
Author(s):  
Grażyna Czyżak-Runowska ◽  
Jacek Antoni Wójtowski ◽  
Romualda Danków ◽  
Daniel Stanisławski
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Birth Order ◽  
Fatty Acid Profile ◽  
Age Structure ◽  
Atherogenic Index ◽  
Milk Samples ◽  
Stage Of Lactation ◽  
Bulk Tank

The objective of this study was to determine the chemical composition, fatty acid profile, and values of healthy indices of milk from a specialized farm of Polish Coldblood mares of different ages, birth orders, and lactation stages. Milk samples (n = 48) were collected for analysis in weeks 10, 15, and 25 of lactation from mares aged between five and 14 years. The study showed that the stage of lactation has a significant effect on the fatty acid (FA) profile of the milk produced on the farm. The highest concentration of monounsaturated and polyunsaturated FAs was found in milk produced from the 15th week of lactation. The milk was also characterized by low values of atherogenic and thrombogenic indices, which indicate the health benefits of milk with respect to the content of fatty acids and their potential to prevent or cause atherosclerosis and thrombosis. The study also found a significant correlation between the number of foalings (birth order), the fatty acid profile, and atherogenic index of milk produced on the farm. The findings from the study indicate that it is possible to modify the fatty acid profile of bulk tank milk through appropriate management of the age structure of the herd of mares. To confirm this dependence, the study will be continued on a larger group of mares.

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 Carcass characteristics, chemical composition and fatty acid profile of longissimus muscle of young bulls from four genetic groups finished in feedlot

2012 ◽  
Vol 41 (2) ◽  
pp. 384-391 ◽  
Author(s):  
Roberto Haruyoshi Ito ◽  
Ivanor Nunes do Prado ◽  
Polyana Pizzi Rotta ◽  
Marival Gustavo de Oliveira ◽  
Rodolpho Martin do Prado ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Fatty Acid Profile ◽  
Carcass Characteristics ◽  
Longissimus Muscle ◽  
Genetic Groups

scholarly journals PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 304-310
Author(s):  
Siska Cicilia ◽  
Eko Basuki ◽  
Agustono Prarudiyanto ◽  
Ahmad Alamsyah ◽  
Dody Handito
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Potato Starch ◽  
Ash Content ◽  
Randomized Design ◽  
Alternative Materials ◽  
Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

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