scholarly journals Net energy levels on the lipid profile of pork

2017 ◽  
Vol 47 (10) ◽  
Author(s):  
Stephan Alexander da Silva Alencar ◽  
Charles Kiefer ◽  
Karina Márcia Ribeiro de Souza Nascimento ◽  
Luiz Henrique Viana ◽  
Liliane Maria Piano Gonçalves ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Soybean Oil ◽  
Lipid Profile ◽  
Block Design ◽  
Saturated Fatty Acids ◽  
Energy Levels ◽  
Experimental Unit ◽  
Net Energy ◽  
Omega 3

ABSTRACT: This study was conducted to evaluate the effects of net energy levels on the lipid profile of adipose tissue and muscle of swines. A total of 90 animals, with initial weight of 71.94±4.43kg, were used, and distributed in a randomized block design in five net energy levels (2,300, 2,425, 2,550, 2,675, and 2,800Kcal kg-1 feed), with nine replicates and two animals per experimental unit. Lipid profiles of adipose tissue and muscle were analyzed using gas chromatography. Increasing the levels of net energy using soybean oil, improved the lipid profile of adipose tissue and muscle, increased linearly (P<0.05) the concentrations of polyunsaturated fatty acids, especially linoleic and α-linolenic acid, reduced linearly (P<0.05) the monounsaturated and saturated fatty acids and omega 6: omega 3. In adipose tissue was observed linear reduction (P<0.05) of atherogenic and thrombogenic indexes. In conclusion, increasing the level of net energy of the diet using soybean oil improved the lipid profile of adipose tissue and muscle.

scholarly journals Adipose Tissue Modification through Feeding Strategies and Their Implication on Adipogenesis and Adipose Tissue Metabolism in Ruminants

2020 ◽  
Vol 21 (9) ◽  
pp. 3183
Author(s):  
Olaia Urrutia ◽  
José Antonio Mendizabal ◽  
Leopoldo Alfonso ◽  
Beatriz Soret ◽  
Kizkitza Insausti ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Lipid Metabolism ◽  
Saturated Fatty Acids ◽  
Feeding Strategies ◽  
Omega 3 ◽  
Dietary Recommendations ◽  
Dietary Pufa ◽  
Pufa Supplementation

Dietary recommendations by health authorities have been advising of the importance of diminishing saturated fatty acids (SFA) consumption and replacing them by polyunsaturated fatty acids (PUFA), particularly omega-3. Therefore, there have been efforts to enhance food fatty acid profiles, helping them to meet human nutritional recommendations. Ruminant meat is the major dietary conjugated linoleic acid (CLA) source, but it also contains SFA at relatively high proportions, deriving from ruminal biohydrogenation of PUFA. Additionally, lipid metabolism in ruminants may differ from other species. Recent research has aimed to modify the fatty acid profile of meat, and other animal products. This review summarizes dietary strategies based on the n-3 PUFA supplementation of ruminant diets and their effects on meat fatty acid composition. Additionally, the role of n-3 PUFA in adipose tissue (AT) development and in the expression of key genes involved in adipogenesis and lipid metabolism is discussed. It has been demonstrated that linseed supplementation leads to an increase in α-linolenic acid (ALA) and eicosapentaenoic acid (EPA), but not in docosahexaenoic acid (DHA), whilst fish oil and algae increase DHA content. Dietary PUFA can alter AT adiposity and modulate lipid metabolism genes expression, although further research is required to clarify the underlying mechanism.

scholarly journals Net energy and ractopamine levels for barrows weighing 70 to 100kg

2016 ◽  
Vol 46 (7) ◽  
pp. 1268-1273 ◽  
Author(s):  
Liliane Maria Piano Gonçalves ◽  
Charles Kiefer ◽  
Karina Márcia Ribeiro de Souza ◽  
Danilo Alves Marçal ◽  
Rodrigo Caetano de Abreu ◽  
...  
Keyword(s):  
Block Design ◽  
Energy Levels ◽  
Carcass Characteristics ◽  
Experimental Unit ◽  
Net Energy ◽  
Feed Conversion ◽  
Initial Weight ◽  
Randomized Block Design ◽  
Final Weight ◽  
Quantitative Characteristics

ABSTRACT: The purpose of this study was to evaluate net energy and dietary ractopamine levels for barrows weighing 70 to 100kg. The 150 pigs investigated (initial weight 70.80±3.84kg) were distributed in a randomized block design with a 5×3 factorial arrangement, comprising five levels of net energy (2,300; 2,425; 2,550; 2,675; and 2,800Kcal kg-1 of diet) and three levels of ractopamine (5, 10, and 20ppm kg-1 of diet), with five replicates, and two animals per experimental unit. No interaction (P>0.05) was observed between net energy and ractopamine levels. Increasing the dietary net energy levels led to a linear reduction in feed intake, with a linear improvement in feed conversion. Net energy levels had no observable effect (P>0.05) on weight gain, final weight, or carcass characteristics. A dietary net energy level of 2,800Kcal kg-1 can be recommended for pigs weighing 70-100kg, improving feed conversion without affecting carcass characteristics, regardless of dietary ractopamine levels. Ractopamine levels above 5ppm did not affect performance or modify the quantitative characteristics of carcasses, regardless of dietary net energy levels.

scholarly journals Ractopamine concentration on the lipid profile of swine fat and meat

2018 ◽  
Vol 48 (8) ◽  
Author(s):  
Stephan Alexander da Silva Alencar ◽  
Charles Kiefer ◽  
Karina Márcia Ribeiro de Souza Nascimento ◽  
Luiz Henrique Viana ◽  
Liliane Maria Piano Gonçalves ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Lipid Profile ◽  
Block Design ◽  
Eicosatrienoic Acid ◽  
Lipid Profiles ◽  
Atherogenic Index ◽  
Omega 3 ◽  
Randomized Block Design ◽  
Omega 6 ◽  
Thrombogenic Index

ABSTRACT: This study was conducted to evaluate the effect of ractopamine concentrations on swine fat and meat lipid profiles. Ninety finishing barrows, initially weighing 71.9±4.4kg, were distributed in a randomized block design in three ractopamine concentrations (0, 10 and 20ppm) with fifteen replicates of two animals in each. Gas chromatography was used to analyze the lipid profiles of backfat and meat. The inclusion of ractopamine in the diet changed (P<0.05) α-linolenic acid and eicosatrienoic acid concentrations in the backfat but did not affect (P>0.05) any of the other fatty acids or indexes evaluated. In the meat, a significant effect (P<0.05) was observed on nine fatty acids evaluated, with a decrease (P<0.05) in lauric, myristic, and palmitic fatty acids, and an increase (P<0.05) in linoleic, γ-linolenic, dihomo-γ-linolenic, and eicosapentaenoic acid. Ractopamine also affected (P<0.05) the concentration of α-linolenic and arachidonic acid in the meat (P<0.05). The indexes evaluated were also affected (P<0.05). Addition of 10ppm decreased the saturated fatty acid concentration, atherogenic index, thrombogenic index and omega 6: omega 3, while it increased unsaturated and polyunsaturated fatty acids concentrations. Ractopamine addition had less effect on the backfat than on the meat, and the 10ppm level improved the meat lipid profile.

scholarly journals Lipid profile of lamb meat from different genotypes submitted to diets with different energy levels

2009 ◽  
Vol 38 (3) ◽  
pp. 532-538 ◽  
Author(s):  
Roberto Germano Costa ◽  
Ana Sancha Malveira Batista ◽  
Paulo Sérgio de Azevedo ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
Marta Suely Madruga ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Lipid Profile ◽  
Saturated Fatty Acids ◽  
Energy Levels ◽  
Live Weight ◽  
Monounsaturated Fatty Acids ◽  
Total Lipids ◽  
Energy Value ◽  
Fatty Acids Profile ◽  
Randomized Experimental Design

To assess the influence of genotype and diets with different energy levels on the lipid profile of sheep meat, 54 lambs were used (18 animals from each genotype: Morada Nova, Santa Inez and ½Dorper + ½Santa Inez crossbred), distributed in a completely randomized experimental design in a 3 × 2 factorial arragement (three genotypes and two diets). The animals were submitted to two diets, 2.5 Mcal ME/kg DM and 3.0 Mcal ME/kg DM, receiving feed and water to reach the desired average live weight of 30 kg, when they were slaughtered. Total lipids, cholesterol, phospholipids and fatty acids profile of the Longissimus muscle were assessed. Diet and genotype did not influence the total lipids, cholesterol and phospholipids contents. The diet with the highest energy value presented higher values for the concentration of C12:0, C14:0, C18:0, C19:0, C22:0 acids and monounsaturated fatty acids (MUFA) in relation to that with the lowest energy value. However, for the concentrations of C15:0 acid and polyunsaturated fatty acids (PUFA), the highest values were recorded for diet with the lowest energy value. Genotype and diet influenced significantly the MUFA concentration, in which ½Dorper + ½Santa Inez crossbred genotype and diet with 2.5 Mcal ME/kg DM showed the highest values. Genotype influenced the saturated fatty acids (SFA) concentration, with ½Dorper + ½Santa Inez crossbred obtaining the lowest mean, behavior similar to that observed for PUFA concentrations. Desirable fatty acids (DFA), atherogenicity index as well as PUFA:SFA, MUFA:SFA, (C18:0 + C18:1):C16:0 ratios were influenced by diet and genotype. ½Dorper + ½Santa Inez crossbred and diet with 2.5 Mcal ME/kg DM obtained the best results.

scholarly journals The Influence of Nutrition on Adiponectin—A Narrative Review

Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1394
Author(s):  
Justyna Janiszewska ◽  
Joanna Ostrowska ◽  
Dorota Szostak-Węgierek
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Dietary Habits ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Dietary Factors ◽  
Omega 3 ◽  
Endocrine Organ ◽  
Low Fat Diet ◽  
Negative Effect

The adipose tissue is an active endocrine organ which synthesizes and secretes a variety of adipokines, including adiponectin with its anti-inflammatory properties. Its expression is influenced by numerous factors such as age, sex, body weight and adipose tissue content. However, dietary factors, i.e., diet structure and the percentage of individual nutrients and products, are very important modulators. Beneficial dietary habits are the Mediterranean diet, DASH diet, diet based on plant products and diet with reduced energy value. Moreover, the share of individual products and nutrients which increase the concentration of adiponectin is worth noting. This group may include monounsaturated fatty acids, polyunsaturated omega-3 fatty acids, dietary fiber, polyphenols, alcohol and milk products. Conversely, dietary ingredients which have a negative effect on the concentration of adiponectin are typical components of the Western diet: saturated fatty acids, trans fatty acids, monosaccharides and disaccharides, and red meat. Furthermore, a diet characterized by a high glycemic index such as a high-carbohydrate low-fat diet also seems to be unfavorable. Due to the fact that available knowledge should be systematized, this study aimed to summarize the most recent research on the influence of dietary factors on the concentration of adiponectin.

scholarly journals Dietary Brazilian red pepper essential oil on pork meat quality and lipid oxidation

2017 ◽  
Vol 47 (2) ◽  
Author(s):  
Franz Dias Gois ◽  
Maicon Sbardella ◽  
Cristiane Bovi de Lima ◽  
Dannielle Leonardi Migotto ◽  
Pedro Leon Gomes Cairo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Essential Oil ◽  
Lipid Oxidation ◽  
Block Design ◽  
Saturated Fatty Acids ◽  
Basal Diet ◽  
Red Pepper ◽  
Experimental Unit ◽  
Pork Meat ◽  
Physical Attributes

ABSTRACT: The purpose of this study was to evaluate the effects of feeding pigs with diets containing increasing levels of Brazilian red pepper essential oil ( Schinus terebinthifolius Raddi) on the physical attributes, fatty acid profile and oxidative stability of precooked meat. Seventy-two weanling pigs (5.7±0.8kg) were allotted in a completely randomized block design experiment with four treatments, six replicates per treatment, and three animals per experimental unit (pen). Animals were fed with a basal diet supplemented with 0, 500, 1,000, or 1,500mg kg-1 Brazilian red pepper essential oil during the 35-d experimental period. At the end of the experiment, one animal per experimental unit (16.4±2.2kg) was slaughtered to sample Longissimus dorsi muscle for analysis. Dietary supplementation of Brazilian red pepper had no effect (P>0.05) on pork meat color, pH, cooking loss and shear force. Inclusion of essential oil in the diet provided a linear increase (P<0.05) of the saturated fatty acids content of L. dorsi, especially myristic (C14:0) and stearic (C18:0) fatty acids. Utilization of essential oil in pig diets reduced significantly the production of secondary lipid oxidation compounds measured as TBARS in raw pork meat (P<0.001) and immediately after cooking (P<0.001). However, during 8-d storage assay, the addition of essential oil in the diet did not protect pork meat lipids from oxidation. Therefore, Brazilian red pepper added to pig diets increased the saturated fatty acids content and reduced lipid oxidation in fresh meat and short-term heat treatment without affecting pork meat physical attributes.

Platelet Aggregation in Finnish Men and Its Relation to Fatty Acids in Platelets, Plasma and Adipose Tissue

1985 ◽  
Vol 54 (03) ◽  
pp. 563-569 ◽  
Author(s):  
M K Salo ◽  
E Vartiainen ◽  
P Puska ◽  
T Nikkari
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Platelet Aggregation ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Free Living ◽  
Ω3 Fatty Acids ◽  
Induced Aggregation

SummaryPlatelet aggregation and its relation to fatty acid composition of platelets, plasma and adipose tissue was determined in 196 randomly selected, free-living, 40-49-year-old men in two regions of Finland (east and southwest) with a nearly twofold difference in the IHD rate.There were no significant east-southwest differences in platelet aggregation induced with ADP, thrombin or epinephrine. ADP-induced platelet secondary aggregation showed significant negative associations with all C20-C22 ω3-fatty acids in platelets (r = -0.26 - -0.40) and with the platelet 20: 5ω3/20: 4ω 6 and ω3/ ω6 ratios, but significant positive correlations with the contents of 18:2 in adipose tissue (r = 0.20) and plasma triglycerides (TG) (r = 0.29). Epinephrine-induced aggregation correlated negatively with 20: 5ω 3 in plasma cholesteryl esters (CE) (r = -0.23) and TG (r = -0.29), and positively with the total percentage of saturated fatty acids in platelets (r = 0.33), but had no significant correlations with any of the ω6-fatty acids. Thrombin-induced aggregation correlated negatively with the ω3/6ω ratio in adipose tissue (r = -0.25) and the 20: 3ω6/20: 4ω 6 ratio in plasma CE (r = -0.27) and free fatty acids (FFA) (r = -0.23), and positively with adipose tissue 18:2 (r = 0.23) and 20:4ω6 (r = 0.22) in plasma phospholipids (PL).The percentages of prostanoid precursors in platelet lipids, i. e. 20: 3ω 6, 20: 4ω 6 and 20 :5ω 3, correlated best with the same fatty acids in plasma CE (r = 0.32 - 0.77) and PL (r = 0.28 - 0.74). Platelet 20: 5ω 3 had highly significant negative correlations with the percentage of 18:2 in adipose tissue and all plasma lipid fractions (r = -0.35 - -0.44).These results suggest that, among a free-living population, relatively small changes in the fatty acid composition of plasma and platelets may be reflected in significant differences in platelet aggregation, and that an increase in linoleate-rich vegetable fat in the diet may not affect platelet function favourably unless it is accompanied by an adequate supply of ω3 fatty acids.

DEVELOPMENT OF AN EXPERIMENTAL MODEL OF AVITAMINOSIS F

2020 ◽  
Vol 20 (2) ◽  
pp. 38-40
Author(s):  
A. Levitsky ◽  
A. Lapinska ◽  
I. Selivanskaya
Keyword(s):  
Fatty Acids ◽  
Experimental Model ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Coconut Oil ◽  
The Body ◽  
Regulatory Function ◽  
Omega 3 ◽  
White Rats ◽  
Arachidonic Acids

The article analyzes the role of essential polyunsaturated fatty acids (PUFA), especially omega-3 series in humans and animals. The biosynthesis of essential PUFA in humans and animals is very limited, so they must be consumed with food (feed). Тhe ratio of omega-3 and omega-6 PUFA is very important. Biomembranes of animal cells contain about 30% PUFA with a ratio of ω-6/ ω-3 1-2. As this ratio increases, the physicochemical properties of biomembranes and the functional activity of their receptors change. The regulatory function of essential PUFA is that in the body under the action of oxygenase enzymes (cyclooxygenase, lipoxygenase) are formed extremely active hormone-like substances (eicosanoids and docosanoids), which affect a number of physiological processes: inflammation, immunity, metabolism. Moreover, ω-6 PUFA form eicosanoids, which have pro-inflammatory, immunosuppressive properties, and ω-3 PUFAs form eicosanoids and docosanoids, which have anti-inflammatory and immunostimulatory properties. Deficiency of essential PUFA, and especially ω-3 PUFA, leads to impaired development of the body and its state of health, which are manifestations of avitaminosis F. Prevention and treatment of avitaminosis F is carried out with drugs that contain PUFA. To create new, more effective vitamin F preparations, it is necessary to reproduce the model of vitamin F deficiency. An experimental model of vitamin F deficiency in white rats kept on a fat –free diet with the addition of coconut oil, which is almost completely free of unsaturated fatty acids, and saturated fatty acids make up almost 99 % of all fatty acids was developed. The total content of ω-6 PUFA (sum of linoleic and arachidonic acids), the content of ω-3 PUFA (α-linolenic, eicosapentaenoic and docosahexaenoic acids) in neutral lipids (triglycerides and cholesterol esters) defined. Тhe content of ω-6 PUFA under the influence of coconut oil decreased by 3.3 times, and the content of ω-3 PUFA - by 7.5 times. Тhe influence of coconut oil, the content of ω-6 PUFA decreased by 2.1 times, and the content of ω-3 PUFA - by 2.8 times. The most strongly reduces the content of ω-3 PUFA, namely eicosapentaenoic, coconut oil, starting from 5 %. Consumption of FFD with a content of 15 % coconut oil reduces the content of eicosapentaenoic acid to zero, ie we have an absolute deficiency of one of the most important essential PUFAs, which determined the presence of vitamin F deficiency.

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Rice Bran ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 

Sign in / Sign up

Export Citation Format

Share Document