scholarly journals Lipid profile and cholesterol of pork with the use of glycerin in feeding

2015 ◽  
Vol 67 (2) ◽  
pp. 535-546 ◽  
Author(s):  
P.B. Faria ◽  
V.S. Cantarelli ◽  
E.T. Fialho ◽  
A.M.B.G. Pinto ◽  
J.H. Faria ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Lipid Profile ◽  
Cholesterol Content ◽  
Longissimus Dorsi ◽  
Average Weight ◽  
Finishing Pigs ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Sexual Category ◽  
Different Levels

The aim of this work was to evaluate the effects of adding different levels of glycerin in the feeding on the lipid profile and cholesterol of the meat of finishing pigs. The experiment was arranged in a completely randomized design (CRD) with factorial 5x2, being five levels of glycerin in the diet and two genders. Sixty (60) swine of the Topigs genetics (30 barrows and 30 gilts) were used; they presented initial average weight of 79.3+4.0kg and were finished with the weight of 106.2+4.5kg. The levels of glycerin utilized were 0, 50, 100, 150 and 200g/kg in the natural matter. The analyses of lipid and cholesterol profile were conducted in the muscles longissimus dorsi(loin) andsemimembranosus (ham) on the left side of the carcasses. Interaction occurred between the levels of crude glycerin in the diet and the sexual category for the profile of fatty acids and cholesterol. On the loin the meat of the barrows presented higher means of C16:0, C16:1, C20:3ω3, C18:1ω9c, Total of saturated (SFA) and monounsaturated (MUFA) fatty acids. On the ham, increased means were found for the fatty acids C18:1ω9c, MUFA, activity of ∆9-desaturaseC18 and ElongaseC16-18in barrows. The sows' meat presented higher proportions of polyunsaturated fatty acids and of the series ω6 for both the cuts. The amount of cholesterol in the sows' meat presented increase according to the level of glycerin in the meat. The barrows' meat presented indices of atherogenicity greater than the gilts. The levels of glycerin altered the lipid profile and cholesterol content according to the sexual category, promoting a distinct effect on the loin and ham.

scholarly journals Fatty acid profile in meat of culling ewes in different feedlot periods fed diets containing levels of inclusion of linseed

2016 ◽  
Vol 37 (4Supl1) ◽  
pp. 2321 ◽  
Author(s):  
Ana Claudia Radis ◽  
Francisco De Assis Fonseca de Macedo ◽  
Natalia Holtz Alves Pedroso Mora ◽  
Claudete Regina Alcalde ◽  
Jesuí Vergilio Visentainer ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Longissimus Dorsi ◽  
Long Chain Fatty Acids ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Randomized Design ◽  
Animal Feeding ◽  
Low Levels ◽  
Completely Randomized Design

Linseed plays an important role in animal nutrition as it contains long-chain fatty acids in its composition, which, once absorbed, are incorporated into meat and milk. For evaluate the concentration of fatty acids in the Longissimus dorsi muscle of culling ewes fed diets containing levels of inclusion of linseed, 88 culling ewes were used with an average initial body weight of 37.65 ± 6.98 kg were distributed in a completely randomized design with 12 treatments. Treatments consisted of the interaction between levels of linseed (0, 5, 10, and 15%) and days in feedlot (30, 45, and 60). The most present fatty acids in the composition of the muscle L. dorsi were palmitic (27.32 g 100 g-1) and stearic (17.77 g 100 g-1). Saturated acids remained at low levels as the animals were fed greater levels of linseed, demonstrating the importance of introducing quality foods in animal feeding. Oleic acid was the most present monounsaturated fatty acid, with 40 g 100 g-1. Palmitoleic and elaidic fatty acids increased linearly as the linseed inclusion in the diet was increased. Polyunsaturated acids increased with the presence of linseed in the diet. For the linolenic acid (C18: 3n3), the best result was with inclusion of 10% of linseed in the total diet. All groups of animals that received linseed obtained better n6:n3 ratios, which varied from 1.81 to 4.14. The higher CLA values obtained in this study are related to the higher amounts of inclusion of linseed in the sheep diet, varying from 1.15 to 5.72 g 100 g-1. It is recommended culling ewes supplemented with inclusion of 10% linseed, for 60 days in feedlot, because they comprise a larger number of favorable traits regarding to the profile fatty acids of Longissimus dorsi.

scholarly journals LIPID PROFILE OF MALE LOCAL RABBIT (Lepus sp.) THAT GIVEN COMMERCIAL FEED SUPPLEMENTED BY COD LIVER OIL

2018 ◽  
Vol 22 (1) ◽  
pp. 7
Author(s):  
NI GUSTI AYU MANIK ERMAYANTI ◽  
I GUSTI LANANG OKA ◽  
I GEDE MAHARDIKA ◽  
PUTU SUYADNYA
Keyword(s):  
Fatty Acid ◽  
Lipid Profile ◽  
Total Cholesterol ◽  
Cod Liver Oil ◽  
Feed Supplementation ◽  
Cholesterol Levels ◽  
Randomized Design ◽  
Commercial Feed ◽  
Completely Randomized Design ◽  
Different Levels

ABSTRACT   Cod liver oil as a source PUFA (Polyunsaturated Fatty Acid) has very diverse and complex benefits, including for heart health. This study aimed to improve the lipid profile of male local rabbit which was fed commercial supplementation of cod liver oil. The experimental design used was Completely Randomized Design (RAL) with four feed treatments, ie commercial feed without supplementation of cod liver oil (P0) as control, commercial feed supplemented by cod liver oil 1.5% (P1), commercial feed supplemented by oil liver of 3% cod (P2) and commercial feed supplementation of cod liver oil 4.5% (P3).Each treatment consists of eight rabbits. The variables observed were total cholesterol, triglyceride, LDL, and HDL levels. The data obtained were analyzed with ANOVA and if significantly different were tested further with DMRT. The results showed that supplementation of cod liver oil with different levels in commercial feed showed significantly different results (P <0.05) on total cholesterol, triglyceride, LDL, and HDL levels of local rabbit. It can be concluded that supplementation of cod liver oil in commercial feed to the extent 4.5% capable repair the lipid profile of male local rabbit because it can decreased  total cholesterol levels, decrease triglycerides levels, decreased LDL levels, and increased HDL levels.

scholarly journals Biochemical and hormonal parameters of goats kept in a controlled environment consuming water with different levels of salinity

2021 ◽  
Vol 73 (4) ◽  
pp. 853-860
Author(s):  
E.A. Cardoso ◽  
D.A. Furtado ◽  
N.L. Ribeiro ◽  
A.N. Medeiros ◽  
E.P. Saraiva ◽  
...  
Keyword(s):  
Thermal Stress ◽  
Thermal Comfort ◽  
Average Weight ◽  
Controlled Environment ◽  
Comfort Zone ◽  
Climate Chamber ◽  
Randomized Design ◽  
Two Temperatures ◽  
Completely Randomized Design ◽  
Different Levels

ABSTRACT The objective of this work was to evaluate the biochemical and hormonal variables of Moxotó and Canindé goats submitted to two temperatures - 26.0±0.6 (thermoneutral) and 32.0±1.2°C (above thermal comfort zone) - and consuming water with three levels of salinity (1.0, 6.0 and 12.0 dSm-1). Thirty-six animals (18 of each breed) were used, with an average age of 5.0±0.6months and an average weight of 20.0±2.3kg, housed in metabolic cages inside a climate chamber. The animals were distributed in a completely randomized design with a 2 × 2 × 3 factorial scheme (2 breeds, 2 temperatures and 3 levels of salinity) and three replications. The glucose and urea had a significant effect (P>0.05) according to water salinity. Glucose, cholesterol, protein, albumin, globulin, aspartate aminotransferase and hormones (T4, T3 and cortisol) varied according to temperature (P<0.05). There was a significant effect of time on hormonal variables (P<0.05). Biochemical and hormonal variables changed according to temperature and day shift, so that metabolism was reduced in the animals under thermal stress and accelerated when animals were in the thermal comfort zone.

Dietary supplementation of pulverised Astragalus membranaceus improved performance, immunity and diarrhoea incidence in weaned piglets

2018 ◽  
Author(s):  
Seidu Adams ◽  
Dongsheng Che ◽  
Jiang Hailong ◽  
Rui Han ◽  
Guixin Qin ◽  
...  
Keyword(s):  
Growth Performance ◽  
Astragalus Membranaceus ◽  
Average Weight ◽  
Weaned Piglets ◽  
Large White ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Improved Performance ◽  
Diarrheal Incidence ◽  
Different Levels

This study was conducted to investigate the effects of Astragalus membranaceus stem and leaves fibre: AMSLF on the diarrheal incidence, growth performance, and immunity in weaned piglets. The study started with sixty (Landrace x Large white) piglets, weaned at 28 days with average weight of 8.84±1.12 kg. The completely randomized design was used to allocate different levels of AMSLF (0, 2.5, 5, and 7.5 g/kg). The result indicates that AMSLF increased (P less than 0.05) the growth performance. Also, there was an improvement (P less than 0.05) in the immune system of piglets fed AMSLF diet. In addition, the piglet’s diarrhoea incidence was decreased by AMSLF addition. In conclusion, dietary addition of AMSLF may be important at weaning to prevent diarrheal incidence, improve production and health of piglets.

scholarly journals Utilización de diferentes niveles de maíz de desecho con tusa molida más melaza en la alimentación de cuyes / Use of different levels of corn waste with grinded husk more molasses in guinea pigs feeding

Ciencia Unemi ◽  
2015 ◽  
Vol 8 (15) ◽  
pp. 96 ◽  
Author(s):  
Sandra Bonilla Quilumba ◽  
Julio Usca Mendez
Keyword(s):  
Guinea Pigs ◽  
Biological Behavior ◽  
Cost Ratio ◽  
Average Weight ◽  
Corn Husk ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Performance ◽  
Different Levels ◽  
Ground Corn

niveles de maíz de desecho con tusa molida (7, 14, 21 %) más melaza. Se trabajó con un Diseño Completamente al Azar y la separación de las medias de los tratamientos mediante la prueba de Tukey. Se utilizó 48 cuyes de 15 días de edad y con un peso promedio de 0.375 kg. Al final de la investigación se determinó que los niveles 7% y 14% registraron las conversiones alimenticias más eficientes con 5.44 y 5.64, respectivamente, mientras que el nivel 21 % presentaron las mejores respuestas en peso final y en el rendimiento a la canal, pero con mayores consumos de alimento. De acuerdo con el factor sexo, loscuyes machos presentaron las mejores respuestas con relación a las hembras. Su mayor utilidad económica se consiguió con el nivel 14% con un beneficio/costo de 1.24. Por lo tanto, la utilización del maíz de desecho con tuza molida no afecta el comportamiento biológico de estos semovientes. En tal virtud se recomienda emplear niveles del 14 % de maíz de desecho con tusa molida más melaza para la alimentación de cuyes durante la etapa de crecimiento y engorde. Abstract In Penipe canton in the province of Chimborazo, the productive performance of the guinea pigs with different levels of waste with ground corn cobs (7, 14, 21%) more molasses evaluated. He worked with a completely randomized design, and separation of the treatment means by Tukey test. 48 guinea pigs from 15 days of age with an average weight of 0.375 kg was used. At the end of the investigation, it determined that levels 7% and 14% recorded the most efficient feed conversions with 5.44 and 5.64, respectively. The 21% level provided the best answers in final weight and performance to the channel, but with higher consumption of food. According to the sex factor, male guinea pigs had the best answers regarding females. His greatest economic benefit achieved with 14% level with a benefit and cost ratio of 1.24. Therefore, the use of waste with ground corn husk does not affect the biological behavior of this livestock. As such it is recommended that levels of 14% corncob waste with husk more molasses to feed guinea pigs during the growth stage and fattening.

scholarly journals Fatty acid profile and lambs’ meat quality fed with different levels of crude glycerin replacing corn

2017 ◽  
Vol 38 (4) ◽  
pp. 2051
Author(s):  
Fabíola Cristine de Almeida Rego ◽  
Mônica Chaves Françozo ◽  
Agostinho Ludovico ◽  
Filipe Alexandre Boscaro de Castro ◽  
Marilice Zundt ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Crude Glycerin ◽  
Average Weight ◽  
Total Lipids ◽  
Linear Effect ◽  
Margaric Acid ◽  
Randomized Design ◽  
Significant Difference ◽  
Total Fatty Acids

This study aimed to evaluate the Texel lambs’ meat quality fed with increasing levels of crude glycerin (0, 7, 14, and 21% of dry matter) in the diet. Thirthy-two-two non-castrated male Texel lambs were used, with initial weight of 15.9 ± 4.1 kg, using a completely randomized design with four treatments and eight repetitions, per treatment. Upon reaching the average weight of 35 kg, the animals were slaughtered. The meat chemical composition was similar among treatments (P>0.05) and total lipids and crude protein presented averages of 3.47 and 20.05 g 100g -1, respectively. No changes in pH, marbling, color, and water loss under pressure were observed. The shear force did not change among treatments and the texture can be considered soft, with average values of 5.48 kgf. There was a linear (P0.05) were observed for the attributes flavor, tenderness, juiciness, and overall acceptance among treatments. Fatty acids in higher proportions in the meat lamb were to C18:1n-9 (1298.90 mg 100g-1), C16:0 (709.07 mg 100g-1) and C18:0 (433.30 mg 100g-1), with percentages of 42.72, 23.07 and 14.35%, respectively. Significant difference according to the glycerin level in the diet was observed only for the margaric acid (C17:0) with an increasing linear effect, reaching 58.95 mg 100g-1 muscle to the group with 21% crude glycerin, corresponding to 1.77% of total fatty acids. The other fatty acids did not change, and provided a satisfactory result for conjugated linoleic acid (CLA), totaling about 6.1 mg 100 g-1 muscle, corresponding to 0.21% of total lipids. The use of glycerin in the diet for finishing lambs does not alter the characteristics of the meat, maintaining the product quality for consumption.

scholarly journals Nutrient and inorganic solute (Na+ and Cl-) content in green onion plants under hydroponic cultivation using brackish water

2020 ◽  
Vol 44 ◽  
Author(s):  
Carlos Donato da Silva Souza ◽  
Geronimo Ferreira da Silva ◽  
Sirleide Maria de Menezes ◽  
José Edson Florentino de Morais ◽  
José Amilton Santos Júnior ◽  
...  
Keyword(s):  
Nutrient Solution ◽  
Brackish Water ◽  
Hydroponic System ◽  
Brackish Waters ◽  
Randomized Design ◽  
Hydroponic Cultivation ◽  
Salinity Levels ◽  
Completely Randomized Design ◽  
Harmful Effects ◽  
Different Levels

ABSTRACT Cultivation using brackish waters can result in nutritional and metabolic imbalances in several plant species, consequently reducing the production of dry matter (DM) and accumulation of toxic ions (Na+ and/or Cl-) in plants. We evaluated the DM production, and nutrient and inorganic solute (Na+ and Cl-) content in green onion plants (cv. Todo Ano Evergreen - Nebuka) under different levels of nutrient solution salinity in combination with circulation frequencies of this solution. Two experiments were conducted in a hydroponic system, using a completely randomized design, in a 6 × 2 factorial scheme, with five replicates: six levels of nutrient solution salinity (1.5, 3.0, 4.5, 6.0, 7.5, and 9.0 dS m-1) and two solution circulation frequencies (twice and thrice a day). In Experiment I, the evapotranspired depth was replaced using brackish water that was used to prepare each of the salinity levels (used exclusively), whereas in Experiment II, brackish water was used only to prepare each of the salinity levels and public water was used (electrical conductivity [ECw] = 0.12 dS m-1) for replacement in all treatments. The increase in the nutrient solution salinity reduced the production of DM and accumulation of nutrients; the reductions were more pronounced when brackish waters were used exclusively (Experiment I). However, the circulation of solutions thrice a day resulted in the harmful effects of the salinity effect. Replacing the evapotranspirated blade with water supply (Experiment II) mitigated the deleterious effects of salinity. Moreover, three circulations of the nutrient solution daily resulted in lower accumulation of inorganic Na+ and Cl- solutes and increased accumulation of nutrients N, P, K+, Ca2+, Mg2+, and S in the culture.

scholarly journals The quality properties, thiobarbituric acid (TBA) values and microstructure of chicken sausage with local red beetroot powder

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 113-119
Author(s):  
W. Swastike ◽  
E. Suryanto ◽  
Rusman ◽  
C. Hanim ◽  
Jamhari ◽  
...  
Keyword(s):  
Peroxide Value ◽  
Room Temperature ◽  
Thiobarbituric Acid ◽  
Quality Properties ◽  
Randomized Design ◽  
Powder Addition ◽  
Completely Randomized Design ◽  
Different Levels ◽  
Temperature Storage

This research was aimed to determine the quality properties, the microstructure of chicken sausage and Thiobarbituric acid (TBA) values with locally Indonesia red beetroot powder. The main ingredients of chicken sausage-making in this research were broiler chicken, filler, binder, beetroot powder, and spices. Red beetroot powder function as a filler was substituted tapioca starch in chicken sausage batter in three different levels. The combination of red beetroot powder with level 0, 1.0, 2.0 and 3.0% of total batter and shelf life at room temperature for 0, 1, 2 and 3 days. Each treatment consisted of five replications. The variables observed using quality properties (moisture, ash, fat, protein, crude fiber and calorie), microstructure and peroxide value of chicken sausage. The data of quality properties and peroxide value were analyzed by using one-way analysis (ANOVA) of Completely Randomized Design. The differences between means were analyzed by Duncan's New Multiple Ranges Test. The data of microstructure was analyzed by descriptive analyses. The moisture, protein, fat and ash contents for chicken sausages were significantly different (p<0.05). The chicken sausage with 2% substitution of beet powder produced chicken sausages with a high protein content of 14.77±0.02% while a low-fat content is 0.42±0.01%. Thiobarbituric acid (TBA) values of chicken sausages increased throughout the three days of room temperature storage (38°C). Chicken sausage formulated with red beetroot powder showed a significantly lower TBA value compared to the samples without red beetroot powder (p<0.05). In conclusion, a higher level of beetroot powder will improve the quality of chicken sausage and also the microstructure. The best level of beetroot powder addition was 2.0%. The addition of beetroot powder able to maintain fresh sausage conditions up to 2 days of storage at room temperature.

scholarly journals Study of antioxidant activity and anti-cholesterol content on red yeast rice with substrates variation (rice, corn and dried cassava)

2011 ◽  
Vol 9 (2) ◽  
pp. 38-44
Author(s):  
HADI WIYOTO ◽  
M. A.M. ANDRIANI ◽  
NUR HER RIYADI PARNANTO
Keyword(s):  
Antioxidant Activity ◽  
Amylose Content ◽  
Cholesterol Content ◽  
The Other ◽  
Red Yeast Rice ◽  
Red Yeast ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Level Of Significance ◽  
High Amylose

Wiyoto H, Andriani MAM, Parnanto NHR. 2011. Study of antioxidant activity and anti-cholesterol content on red yeast rice with substrates variation (rice, corn and dried cassava). Biofarmasi 9: 38-44. Red yeast rice is one of fermented rice product by Monascus purpureus. Traditionally, the substrate used to produce red yeast rice is rice. Usually, the rice with high amylose content is proper to produce red yeast rice than low amylose. The other substrates that be used to produce red yeast rice are corn and dried cassava. The purposes of this research were to determine the effect of substrates variation (rice, corn and dried cassava) on antioxidant activity and anti-cholesterol content in red yeast rice, and to determine the substrate(s) that produce the highest antioxidant activity and anticholesterol content. The design of this research was a Completely Randomized Design with one factor, i.e. the kind of substrates: rice, corn and dried cassava, with three replications. Then, the data were analyzed with ANOVA at a level of significance α=0.05, and continued with DMRT at the same level. This results showed that the effect of substrates kind to antioxidant activity and anti-cholesterol content on red yeast rice. The rice substrate had higher antioxidant activity and anti-cholesterol content than corn and dried cassava substrates. The antioxidant activity and the anti-cholesterol content on red yeast rice from rice substrate were 45.6100% and 0.026600%, respectively. The antioxidant activity and the anti-cholesterol content on red yeast rice from corn substrate were 44.0500% and 0.022833%, respectively, while the antioxidant activity and the anti-cholesterol content on red yeast rice from dried cassava substrate were 42.8333% and 0.013200%, respectively.

scholarly journals Physicochemical, Microbiological and Sensory Properties of Fermented Whey using Kombucha Inoculum

2019 ◽  
Vol 43 (1) ◽  
Author(s):  
Fitri Suciati ◽  
Nurliyani Nurliyani ◽  
Indratiningsih Indratiningsih
Keyword(s):  
Green Tea ◽  
Black Tea ◽  
Acetic Acid Bacteria ◽  
Solid Content ◽  
Sensory Properties ◽  
Whey Protein Concentrate ◽  
Plate Count ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Different Levels

This research aimed to determine physicochemical, microbiological and sensory properties of fermented whey using kombucha inoculum. The material used were kombucha, black tea, green tea, and whey protein concentrate. The research used factorial completely randomized design. The first factor was kombucha inoculum using different mediums (black and green tea) at different levels (5; 10; 15; dan 20%) as a second factor. The whey was fermented at 37oC for 39 hours. Research showed the use of kombucha inoculum using different medium (black and green tea) at different levels (5; 10; 15; dan 20%) did not affect (p>0.05) on microbiological properties (the number of Total Plate Count, total lactic acid bacteria, total acetic acid bacteria, and total yeast), dissolved protein content, lactose content, viscosity and acceptability. Black and green tea kombucha inoculum can be used in whey fermentation. Black tea kombucha fermented whey with 20% level addition has the best solid content. Relatively, kombucha fermented whey is quite acceptable.

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