scholarly journals Addition of different tuna meal levels to pizza dough

2017 ◽  
Vol 20 (0) ◽  
Author(s):  
Daniel Abreu Vasconcelos Campelo ◽  
◽  
Maria Luiza Rodrigues de Souza ◽  
Lorena Batista de Moura ◽  
Tadeu Orlandi Xavier ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Moisture Content ◽  
Purchase Intention ◽  
Crude Protein ◽  
Saturated Fatty Acids ◽  
Caloric Value ◽  
Sensory Analyses ◽  
Microbiological Analyses ◽  
Different Levels

Abstract The aim of this study was to develop pizza dough with different levels of tuna meal (Tunnus spp.). In order to produce tuna meal, tuna torsos without fins were used, cooked for 1 hour, pressed, milled and dehydrated for 24 hours at 60 °C. Pizza dough was produced without (0%) or with the addition of 5, 10, 15 and 20% of tuna meal, calculated based on the quantity of wheat flour. The tuna meal and different pizza pastries were analyzed for moisture content, crude protein, total lipids, ash, carbohydrates, caloric value and fatty acid profiles. Microbiological and sensory analyses were also carried out on the pizza pastries. The increasing addition of tuna meal resulted in gains in the crude protein (10.89 to 18.94%), total lipid (4.63 to 5.89%) and ash (2.54 to 3.54%) contents of the pizza pastries, not influencing the moisture content or caloric value. The inclusion of tuna meal linearly increased the quantity of n-3 series fatty acids in the pizza pastry, from 1.56 to 5.93 g/kg with the addition of 20% tuna meal. The ratio between the polyunsaturated and saturated fatty acids in the tuna meal and pizza pastries varied from 1.21 to 1.85. The microbiological analyses showed that the pizza pastries were produced under proper hygiene conditions. It was also observed that the addition of 5 to 20% of tuna meal to the pizza pastry did not significantly (p>0.05) alter the parameters of aroma, flavor, overall impression and purchase intention. It was therefore concluded that the addition of 5 to 20% tuna meal is effective in improving the nutritional value and fatty acid profile of pizza pastry.

scholarly journals Study on the Profile of Fatty Acids of Broiler Chicken Raised and Slaughtered in Industrial System

2019 ◽  
Vol 70 (11) ◽  
pp. 4089-4094
Author(s):  
Marius Mihai Ciobanu ◽  
Paul Corneliu Boisteanu ◽  
Daniel Simeanu ◽  
Alina Narcisa Postolache ◽  
Roxana Lazar ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Broiler Chicken ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Industrial System ◽  
Nutritional Indices ◽  
Total Lipids ◽  
Different Levels

Fatty acid profile and the related nutritional indices of the breast, thigh and drumstick muscles were studied at three farms, suppliers of ROSS 308 line of broilers, slaughtered at the age of 42 days. The proximate chemical composition of the commercial slaughter cuts revealed contents between 16.26�22.78% for proteins and 1.80�7.45% for total lipids, the breast having the highest protein and ash content and lowest values for fat and moisture. The obtained values were mainly affected by region (P[0.001). Meat fatty acid profile was affected (P[0.001) by commercial slaughter regions (CSR) and by the interactions between CSR and supplier farms (Farm A, B, and C) at different levels. The obvious findings highlighted that Farm B supplied broilers with a delivered higher content of beneficial fatty acids (LA, LNA, AA, EPA, and DHA) in breasts and drumstick, while for thigh, Farm C had the best results. The content of total saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (MUFAs) had the highest level in the thigh (P[0.001).

scholarly journals Moisture, Fat and Fatty Acid Profile of Beef Dendeng in Malang City

2021 ◽  
Vol 16 (1) ◽  
pp. 32-41
Author(s):  
Siti Resita Dijayanti ◽  
Djalal Rosyidi ◽  
Herly Evanuarini
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Moisture Content ◽  
Fatty Acid Profile ◽  
Water Activity ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fat Content ◽  
National Standard ◽  
Chemical Characteristics

The objective of this study was to determine the chemical characteristics of sliced beef dendeng and ground beef dendeng circulating in Malang city, i.e., fat content, fatty acid profile, moisture content, water activity and total calories. The quantitative descriptive analysis was used as research design. The data obtained were analyzed statistically by using the calculation formula according to the method used. The sliced dendeng and ground dendeng circulating in Malang city was used as sample. Beef dendeng circulating in Malang city had a fat content of 3.43-6.77%, moisture content of 19.56-27.50%, water activity of 0.69-0.84, and total calories of 93.38-136.77 kcal. The sliced beef dendeng with the best chemical characteristics (closed to national standard) was tested for fatty acid profile analysis. About 37 fatty acids were identified, consisting of 19 saturated fatty acids and 18 unsaturated fatty acids. It was concluded that both types of beef dendeng circulating in Malang city had different fat content, fatty acid profile, moisture content, water activity and total calories. These differences were influenced by raw materials, spices and processing used.

scholarly journals Increased Levels of De-oiled Perilla Seed Meal in Broiler Diets to Enhance n-3 Fatty Acid Proportions and Improve Efficiency Levels

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Napatsorn Montha ◽  
◽  
Winai Yothinsirikul ◽  
Kanchit Chompupun ◽  
Michael Kreuzer ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acids ◽  
Perilla Frutescens ◽  
Treatment Groups ◽  
Sensory Analyses ◽  
Muscle Groups ◽  
Water Holding ◽  
Perilla Seed ◽  
Fatty Acid Compositions

De-oiled perilla seed (Perilla frutescens L.), referred to as perilla meal, is rich in α-linolenic acid (C18:3 n-3). The purpose of this study was to investigate the efficiency of increasing levels of perilla meal in broiler diets to modify the fatty acid composition and other properties of meat quality. Two-hundred broilers were divided into five groups and fed diets with 0, 2, 4, 6, and 8% perilla meal. The breast and thigh meat of the broilers, slaughtered at 42 days of age, were subjected to in-depth physicochemical and sensory analyses. The results showed that perilla meal efficiently modified the fatty acid compositions of the lipids of both muscles. Saturated fatty acids declined, especially C14:0 and C16:0, whereas monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) increased significantly in both muscle groups. The C14:1, C16:1, and C18:3 n-3 levels were found to be significantly different between treatment groups, in which the highest values were noticed in the perilla meal groups. Small increases in n-6 fatty acids resulted in commensurate decreases in n-6:n-3 ratios. Increased C18:3 n-3 proportions, as well as extended oxidative stability, were observed particularly in the 2% perilla meal inclusion. Perilla meal also increased protein content and water holding capacity (WHC), and decreased fat content and shear force; whereas the sensory evaluations were unchanged in both portions of meat.

scholarly journals Study on the Profile of Fatty Acids of Broiler Chicken Raised and Slaughtered in Industrial System

2019 ◽  
Vol 70 (11) ◽  
pp. 4089-4094
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Broiler Chicken ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Indices ◽  
Total Lipids ◽  
Broiler Meat ◽  
Different Levels

Fatty acid profile and the related nutritional indices of the breast, thigh and drumstick muscles were studied at three farms, suppliers of ROSS 308 line of broilers, slaughtered at the age of 42 days. The proximate chemical composition of the commercial slaughter cuts revealed contents between 16.26-22.78% for proteins and 1.80-7.45% for total lipids, the breast having the highest protein and ash content and lowest values for fat and moisture. The obtained values were mainly affected by region (P<0.001). Meat fatty acid profile was affected (P<0.001) by commercial slaughter regions (CSR) and by the interactions between CSR and supplier farms (Farm A, B, and C) at different levels. The obvious findings highlighted that Farm B supplied broilers with a delivered higher content of beneficial fatty acids (LA, LNA, AA, EPA, and DHA) in breasts and drumstick, while for thigh, Farm C had the best results. The content of total saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (MUFAs) had the highest level in the thigh (P<0.001). Keywords: broiler meat, fatty acids, lipids quality

scholarly journals Effects of the Inclusion of Different Levels of Dietary Sunflower Hulls on the Colostrum Compositions of Ewes

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 777
Author(s):  
Mohsen M. Alobre ◽  
Mutassim M. Abdelrahman ◽  
Ibrahim A. Alhidary ◽  
Abdulrahman S. Alharthi ◽  
Riyadh S. Aljumaah
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Body Condition ◽  
Repeated Measures ◽  
Unsaturated Fatty Acids ◽  
Body Condition Score ◽  
Saturated Fatty Acids ◽  
The Body ◽  
Late Gestation ◽  
Different Levels

This study investigated the effects of supplementing different levels of sunflower hulls (SFH) to the complete feed of late-gestation pregnant ewes on the nutritive and fatty acids profile of colostrum at three and 48 h postpartum. In this study, 24 primiparous lactating Naemi ewes were randomly selected at parturition from four dietary groups as follows: (1) C (control), total mixed ration (TMR; 0% SFH), (2) S12, TMR1 with 12% SFH (level 1), (3) S20, TMR2 with 20% SFH (level 2), and (4) S28, TMR3 with 28% SFH (level 3). The body condition scores were estimated 30 days prepartum. Colostrum samples were collected at three and 48 h postpartum to measure the nutritive values and fatty acids profiles. Data were analyzed as a complete randomized design with repeated measures and via Pearson’s correlation and regression analyses. The results indicated a numerical correlation (R2 = 0.42; p < 0.09) between the body condition score and both colostrum fat and total solids. SFH increased the colostrum fat % (p < 0.05), especially for S12 and S20, following a cubic trend. Additionally, the colostrum from S12 and S20 ewes had a higher proportion of unsaturated fatty acids (USFAs), omega3 and lower levels of saturated fatty acids (SFAs), other than margaric acid (C17) and stearic acid (C18), SFA/USFA, and omega 6/omega 3. Furthermore, the regression analysis of the fatty acid classes and indices indicated a quadratic relationship between the parameters and SFH levels. The results confirm that the inclusion of SFH at levels greater than 20% may have a negative effect on some fatty acid parameters as a result of the high lignin intake. In conclusion, up to 20% SFH can be used in a complete feed for pregnant ewes without negative effects on the colostrum fat content and fatty acids profiles.

scholarly journals Protein, amino acid and fatty acid profiles of two edible crabs of Lagos coast,Nigeria

2019 ◽  
Vol 17 (3) ◽  
pp. 396-401
Author(s):  
Rasheed Olatunji Moruf ◽  
Aderonke Omolara Lawal-Are
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Crude Protein ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Fatty Acid Profiles ◽  
Protein Amino Acid ◽  
Fatty Acid Compositions

Edible crabs constitute one of the major sources of nutritious food for human nutrition. The study was aimed to examine the protein, amino acid and fatty acid compositions of two edible crabs (Callinectes amnicola and Portunus validus) of Lagos coast, Nigeria. Samples were obtained from the water body, transported in crushed iced insulated containers and analyzed in the laboratory using standard methods. Crude protein varied from 55 - 68.92% (C. amnicola) and 51.9 - 67.51% (P. validus) on dry matter basis. Leucine (8.63 - 9.73g/100 g crude protein) and glutamic acid (12.71 - 16.19g/100 g crude protein) were the highest concentrated essential and non-essential amino acids, respectively. The coefficient of variation of the amino acid values indicated that C. amnicola has more variations, relative to its mean. The most concentrated saturated fatty acid was palmitic acid in the samples with significantly different (P <0.05) values of 14.32±1.05% (C. amnicola) and 24.52±0.00% (P. validus). With the exception of lauric, arachidic and lignoceric, all saturated fatty acids were more concentrated in P. validus than in C. amnicola. Oleic acid among the monounsaturated fatty acids occupied the highest position in C. amnicola (17.6233±0.04%) and in P. validus (12.4682±0.25%); whereas timnodenic acid was the most concentrated among the polyunsaturated fatty acids, with values of 23.9744±0.48 % (C. amnicola) and 15.7234±0.25 % (P. validus). Both species have reasonable levels of dietary protein and lipid quality. J Bangladesh Agril Univ 17(3): 396–401, 2019

scholarly journals Fatty acid composition of muscle and adipose tissue of indigenous Polish geese breeds

2012 ◽  
Vol 55 (3) ◽  
pp. 294-302 ◽  
Author(s):  
A. Okruszek
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Crude Protein ◽  
Saturated Fatty Acids ◽  
Research Station ◽  
Crude Fibre ◽  
Leg Muscles ◽  
Indigenous Conservation ◽  
Metabolisable Energy

Abstract. The aim of the study was to compare the fatty acid profile in lipids of breast and leg muscles as well as in adipose tissue of 24-week-old Rypińska (n=20) and Garbonosa (n=20) geese from unique indigenous conservation flocks, maintained using the in situ method at the Research Station of Waterfowl Genetic Resources in Dworzyska, belonging to the National Research Institute of Animal Production in Krakow, Poland. The geese from both flocks were fed ad libitum by the same complete feed: until the 6th week of age which contained: 19.0 % crude protein, 4.0 % crude fat, 3.5 % fibre and up to 12.0 MJ metabolisable energy, and later – from the 7th to the 24th week of age up to 17.0 % crude protein, 3.0 % crude fat, 5.0 % crude fibre and 11.3 MJ metabolisable energy per 1.0 kg of feed. On the basis of carried experiment it was stated, that the lipids of breast muscles of Garbonosa geese contained less saturated fatty acids (SFAs) (without C 14:0) and more the C 20:4 n-6 (6.96 % vs. 6.36 %), C 20:5 n-3 – eicosapentaenoic acid (EPA) (1.16 % vs. 1.10 %), C 22:4 n-6 (0.69 % vs. 0.64 %) and C 22:6 n-3 – docosahexaenoic acid (DHA) (0.44 % vs. 0.38 %) than in Rypińska, whereas in lipids of leg muscles of Rypińska there was a higher level of C 14:0 (0.53 % vs. 0.50 %), C 18:1 cis-9 (37.64 % vs. 37.33 %), C 18:2 n-6 (16.26 % vs. 15.97 %) and α C 18:3 n-3 (0.83 % vs. 0.80 %) and lower of C 20:4 n-6 (7.63 % vs. 7.79 %) as well as C 20:5 n-3 – EPA (1.49 % vs 1.51 %) compared to the Garbonosa geese flock. The higher concentration of C 14:0, C 16:0, C 16:1 trans-9, α C 18:3 n-3, and lower concentration (P≤0.01) of long-chain polyunsaturated fatty acids (PUFAs) in both flocks was found out in lipids of breast than leg muscles. The adipose tissue of Rypińska was characterised by higher (P≤0.01) content of C 14:0 (by 0.12 %), C 16:0 (by 1.75 %), C 16:1 cis-9 (by 0.78 %) and lower (P≤0.01) content of C 18:1 cis -9 (by 2.8 %), C 18:2 n-6 (by 1.48 %) and C 20:4 n-6 (by 0.19 %) compared to Garbonosa geese.

scholarly journals Fatty acid profile and nutritional composition of table eggs after supplementation by pumpkin and flaxseed oils

2016 ◽  
Vol 85 (3) ◽  
pp. 277-283 ◽  
Author(s):  
Róbert Herkeľ ◽  
Branislav Gálik ◽  
Henrieta Arpášová ◽  
Daniel Bíro ◽  
Miroslav Juráček ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Crude Protein ◽  
Saturated Fatty Acids ◽  
Dietary Treatment ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Composition ◽  
Nutrient Changes ◽  
Positive Effect

The aim of this study was to determine the effect of pumpkin and flaxseed oils on the fatty acid profile and nutrient changes in table eggs. At 38 weeks of age, Lohmann Brown Lite hens were divided into three groups depending up the diet. The birds were housed in individual cages (6 hens per cage) with a space allowance of 943.2 cm2 per hen, and given diet standard complete feed mixture for laying hens. Hens from experimental groups were fed with complete feed mixtures supplemented by pumpkin (group E1) or flaxseed (group E2) oils at a dosage of 3%. The experiment lasted 52 days. In the last week of the trial, the eggs were collected for chemical analysis. Twelve eggs from each dietary treatment were randomly selected and analysed. Significant differences between control and group E1 in the content of crude protein (P < 0.05), between both experimental groups (E1 and E2) in the content of ash (P < 0.01) in yolk, and between control and the experimental groups in the content of dry matter (P < 0.05) in albumen were detected. Significant (P < 0.01) differences were found in contents of myristic, palmitic, heptadecanoic, oleic, linoleic, and cis-11,14-eicosadienoic acids between control and experimental groups E1 and E2. Compared to control, higher (P < 0.01) concentrations of monounsaturated fatty acids, lower concentrations of saturated fatty acids and also lower contents of polyunsaturated fatty acids in the experimental groups were observed. The supplementation of flaxseed oil had a positive effect on the content of n-3 α-linolenic acid.

scholarly journals Biological efficiency of lipids in rainbown trout flesh depending on protein levels in feeds

2021 ◽  
Author(s):  
V. M. Kondratiuk ◽  
◽  
A. O. Ivaniuta ◽  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Rainbow Trout ◽  
Acid Composition ◽  
Crude Protein ◽  
Experimental Studies ◽  
Biological Efficiency ◽  
Protein Levels ◽  
Different Levels

The article considers the effect of using complete feeds with different protein levels on the biological efficiency of rainbow trout flesh lipids. The purpose of the experiment was to determine the effect of different levels of commercial rainbow trout’s protein nutrition on the fatty acid composition of flesh lipids and their biological effectiveness. For this purpose, five experimental groups were formed by the method of analogues. The experiment lasted 210 days and was divided into two periods: equalization (10 days) and basic (200 days). During the equalization period, the experimental fish consumed feed of the control group. In the main period, the level of protein in experimental feeds for different experimental groups of trout ranged from 44 to 52% per 1 kg. Rainbow trouts were fed 4–6 times a day during the experimental period, at regular intervals during the day. The required amount of feed was calculated according to the indices of individual fish weight and ambient temperature at the time of feeding. Commercial second-summer trouts were reared in ponds with an area of 100 m2 at the fish-holding density of 50 specimens/m2 and the water level of 1 m. The total number of trout in the experimental studies was 25 thousand specimens. It has been established that the consumption of compound feed with different levels of crude protein by second-year rainbow trout significantly affects the changes in the fatty acid composition of their flesh. As a result of the study it was found that the dominant fatty acids are oleic (C18: 1) - 14.44–18.92 % and palmitoleic (C16: 1) - 5.19–11.09 %. The increase in the level of crude protein in the feed of commercial rainbow trout to 52 % contributed to an increase in the content of saturated fatty acids in flesh by 7.9 % compared to the control. It has also been found that the use of compound feeds with a high level of protein nutrition lead to a decrease in the content of stearic acid in flesh. The results of experimental studies showed that among the polyunsaturated fatty acids in the lipids of rainbow trout’s flesh, the highest content beloned to linoleic fatty acid (C18: 2) – 1.76–2.2 %.

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.

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