scholarly journals Effect of natural feed additives on meat quality and caecotrophic fatty acid profile of New Zealand rabbits

2020 ◽  
Vol 21 ◽  
Author(s):  
Isabelle Zocolara NÓIA ◽  
Andrea Maria de Araújo GABRIEL ◽  
Alexandre Rodrigo Mendes FERNANDES ◽  
Nara Regina Brandão CÔNSOLO ◽  
Claudia Andrea Lima CARDOSO ◽  
...  
Keyword(s):  
Fatty Acid ◽  
New Zealand ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Food Additives ◽  
Feed Additives ◽  
Control Group ◽  
Omega 3 ◽  
Omega 6

ABSTRACT The objectives of this research were to evaluate the effects of commercial probiotic and chitosan as food additives on the quality and meat composition of 36 New Zealand White rabbits (57 ± 8 days old and 1,648 ± 0.194 kg) and on the fatty acid profile of caecotrophs. The treatments were CT (diets without inclusion of additives), PRO (inclusion of 4 g / kg of commercial probiotic) and CHI (inclusion of 4 g / kg of chitosan). The additives increased triglycerides and decreased urea compared to the control group, as well as increased oleic and linoleic acids, Ʃ unsaturated, Ʃ monounsaturated and Ʃ polyunsaturated in caecotrophs. CHI animals showed a decrease in myristic and palmitic acids compared to PRO. CHI decreased the meat's crude protein and the meat's fat. In addition, there was a decrease in omega-3, omega-6 and the relationship unsaturated and saturated fatty acids for the CHI group and an increase in erucic acid and a decrease in the rate of hypocholesterolemic acids. As a conclusion, the data showed that the animals that ingested probiotic had better meat quality, for having better fatty acid profile and hypocholesterolemic index, compared to the treatment with chitosan. The additives improved the caecotrophs fatty acid profile.

scholarly journals Role of blood plasma fatty acids in pathogenesis of stable anginapectoris

2007 ◽  
Vol 6 (4) ◽  
pp. 41-45
Author(s):  
V. V. Novitsky ◽  
R. S. Karpov ◽  
S. V. Klimenkov ◽  
A. B. Salmina ◽  
M. Yu. Kotlovsky ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acids ◽  
Control Group ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Men And Women ◽  
Number Of Patients ◽  
Omega 6 ◽  
Functional Classes

In men and women suffering from stable angina pectoris of 1-2 functional classes and aged from 35 to 69 years old, decrease of C 23:0 and increase of C 18:1(11) fatty acids was observed regardless of sex, the content of the rest fatty acids changed depending on patients sex. Correlation was found that metabolism of fatty acids in this pathology group depends on patients sex: men in the control group showed decrease in the sum of omega-3 fatty acids as well as in the omega-3/omega-6 fatty acid ratio, while women showed decrease of omega-6 fatty acids at the constant sum of omega-3 fatty acids. Regardless of sex, the presence of this pathology is accompanied with decrease in correlations between fatty acids, as the number of correlations between saturated fatty acids increases and the number of correlations between not saturated and saturated fatty aсids decreases. Change in correlations between not saturated fatty acids depends on sex. In the number of patients having supernormal fatty acid contents, no pronounced differences were found between men and women.

scholarly journals The effect of diet supplementation with linseed scrap on the meat quality and fatty acid profile of the meat and backfat in fattening gilts

2019 ◽  
Vol 64 (No. 11) ◽  
pp. 467-475
Author(s):  
P Nevrkla ◽  
E Vaclavkova
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Profile Analysis ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Control Group ◽  
Diet Supplementation

The study was designed to evaluate the effect of diet supplementation with linseed on the carcass characteristics, meat quality and oxidative stability as well as the composition of the fatty acids in M. longissimus lumborum et thoracis (MLLT) and the backfat of fattening gilts. A total of 40 animals were used, 20 in the experimental and 20 in the control group. The results indicate that gilts fed with the control feed mixture (C) showed a higher (P &lt; 0.05) content of intramuscular fat and backfat as compared to the experimentaL group (L) of gilts. A higher drip loss (P &lt; 0.001) was recorded in the L group as same as higher pH<sub>45</sub> and pH<sub>24</sub> values (P &lt; 0.01). The fatty acid profile analysis in the MLLT showed that the content of the MUFA (monounsaturated fatty acids) was lower (P &lt; 0.01) in the L group than in the C group of the animals and also showed a higher (P &lt; 0.01) content of the PUFA (polyunsaturated fatty acids) in the L group. The content of the n-6 and n-3 PUFA was higher (P &lt; 0.001) in the L group. The ratio of the n-6/n-3 PUFA was significantly lower (P &lt; 0.001) in the L group. The PUFA/SFA (saturated fatty acids) ratio was more favourable in the L group of gilts (P &lt; 0.01). The results of the fatty acid profile analysis in the backfat proved the higher (P &lt; 0.05) content of the UFA (unsaturated fatty acids) in the L group, while the content of the MUFA was lower (P &lt; 0.001) in the L group. The total content of the SFA was lower (P &lt; 0.05) in the L group. A higher content of the PUFA (P &lt; 0.001) in the backfat was recorded in the L group than in the C group and the content of the n-3 PUFA was higher (P &lt; 0.001) in the L group. The ratio of the n-6/n-3 PUFA was more favourable (P &lt; 0.001) in the L group than in the C group. Also, the PUFA/SFA ratio was higher (P &lt; 0.001) in the L group.

scholarly journals Fatty acid profile of milk from cows fed palm kernel cake

2016 ◽  
Vol 37 (4Supl1) ◽  
pp. 2773
Author(s):  
Leidiane Reis Pimentel ◽  
Fabiano Ferreira da Silva ◽  
Robério Rodrigues Silva ◽  
Eli Santana de Oliveira Rodrigues ◽  
Murilo De Almeida Meneses ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Palm Kernel ◽  
Palm Kernel Cake ◽  
Omega 3 ◽  
Medium Chain ◽  
Omega 6 ◽  
Chain Fatty Acids

To evaluate the fatty acid profile of milk from cows fed palm kernel cake (PKC), 12 Holstein × Zebu crossbred cows were kept in the feedlot, distributed into a triple 4 × 4 Latin square, and fed the following treatments: 1) control; 2) inclusion of 50 g PKC/kg in the total dry matter (TDM); 3) inclusion of 100 g PKC/kg in the TDM; and 4) inclusion of 150 g PKC/kg in the TDM. Milk samples from the morning and afternoon milkings were collected in the amount of 1% of the daily production of each animal; subsequently, 100-mL subsamples were frozen for analysis of the fatty acid profile. Inclusion of PKC did not change the concentration of short-chain fatty acids or myristoleic (C14:1), pentadecenoic (C15:1), palmitic (C16:0), and palmitoleic (C16:1) fatty acids. Concentrations of medium-chain and lauric (C12:0) and myristic (C14:0) fatty acids increased linearly (P &lt; 0.05). A decreasing linear effect was observed (P &lt; 0.05) on the concentration of the C15:0 fatty acid. No effects were observed (P &gt; 0.05) on the long-chain fatty acids and those of the omega 6 and 3 series; on the ratio between poly-unsaturated and saturated fatty acids; or on the ratio between the fatty acids of the omega 6/omega 3 series. The concentration of conjugated linoleic acid was not influenced (P &gt; 0.05) by inclusion of PKC in the diet. Addition of palm kernel cake to the diet of lactating cows influences the concentration of medium-chain fatty acids, and of lauric (C12:0), myristic (C14:0), and pentadecanoic (C15:0) fatty acids in their milk.

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 : 

scholarly journals The Fatty Acid Profile in Patients with Newly Diagnosed Diabetes: Why It Could Be Unsuspected

2017 ◽  
Vol 2017 ◽  
pp. 1-5 ◽  
Author(s):  
C. Castro-Correia ◽  
S. Sousa ◽  
S. Norberto ◽  
C. Matos ◽  
V. F. Domingues ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Control Group ◽  
Healthy Children ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Diabetes Group ◽  
Diabetic Children ◽  
Omega 6 ◽  
Diagnosed Diabetes

Context. Several studies have shown a link between proinflammatory activity and the presence or deficit of some fatty acids. Inflammation is associated with several diseases including diabetes.Objective. To characterize and compare the fatty acids profiles in children with inaugural type 1 diabetes, diabetic children (at least 1 year after diagnosis), and healthy children.Design. Plasma fatty acids profiles in children with inaugural diabetes, children with noninaugural diabetes, and controls, all of whom were prepubescent with a BMI < 85th percentile, were evaluated.Results. Omega-3 fatty acid levels were higher in recently diagnosed subjects with diabetes than in controls. The ratio of omega-6/omega-3 fatty acids was higher in the control population. Omega-6 fatty acid levels were higher in the nonrecent diabetic subjects than in the children with recently diagnosed diabetes, and the levels were higher in the nonrecent diabetes group compared to the control group.Conclusion. Our findings showed higher levels of alpha-linolenic acid, EPA, and DHA, as well as mono- and polyunsaturated fatty acids, in diabetic children. These findings reinforce the importance of precocious nutritional attention and intervention in the treatment of diabetic children.

scholarly journals Effects of genetic group, pregnancy and age on carcass traits, meat quality and fatty acid profile in female sheep

2019 ◽  
Vol 32 (1) ◽  
pp. 21-33
Author(s):  
Geisa IF Esteves ◽  
Vanessa Peripolli ◽  
João BG Costa Jr ◽  
Candice B Tanure ◽  
Adriana M Menezes ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Carcass Traits ◽  
Genetic Group ◽  
Carcass Quality ◽  
Genetic Groups ◽  
Omega 6 ◽  
Santa Inês ◽  
Para Determinar

Background: Little information is available on carcass quality in nulliparous and primiparous ewes of different breeds and genetic groups. Objective: To evaluate the effect of genetic group, pregnancy, age and their interactions on carcass traits, meat quality and fatty acid profile in sheep. Methods: Eighty-five Santa Ines ewes and their crosses with Texel, Dorper and Ile de France, aged 12 month were bred with White Dorper rams to assess the influence of pregnancy on carcass composition and meat quality. After weaning, all ewes (nulliparous and primiparous) were fattened for slaughter at 21 months of age. A further 24 six to twenty one-month-old female lambs from the same genetic groups were included in the analysis to determine the fatty acid profile. Results: Genetic group affected muscle and fat weight as well as the eye muscle length. Fat weight, muscle and fat ratios, subcutaneous fat thickness and cooking loss were affected by pregnancy with nulliparous females being fatter. Meat purpose breeds such as Dorper, Texel and Ile de France showed better meat quality compared to the Santa Ines hair breed. Of the 19 identified fatty acids, saturated were present in greater quantities, especially stearic and palmitic. Omega-6 content was influenced by age and pregnancy. Conclusions: Younger and nulliparous females have better carcass quality in terms of fatty acid composition.Keywords: commercial cuts, fat content, meat breeds, ovines, Santa Ines, slaughter age.  Resumen Antecedentes: Existe poca información sobre la calidad de la canal en ovejasjóvenes nulíparas y primíparas de diferentes razas y grupos genéticos. Objetivo: Evaluar la influencia del grupo genético, de la preñez, de la edad y sus interacciones sobre la composición de la canal, calidad de la carne y perfil de ácidos grasos en la carne de ovejas. Métodos: Ochenta y cinco ovejas de 12 meses de edad de raza Santa Inés y sus cruces con Texel, Dorper y Ile de France fueron cruzadas con carneros White Dorper para evaluar la influencia de la gestación sobre la composición de la canal y la calidad de la carne. Después del destete, todas las ovejas (nulíparas y primíparas) fueron engordadas y sacrificadas a los 21 meses de edad. Otras 24 ovejas de seis a veintiún meses de edad del mismo grupo genético fueron incluidas en el análisis para determinar el perfil de ácidos grasos. Resultados: El grupo genético afectó el peso del músculo y de la grasa, como también la longitud del ojo del músculo. El peso de la grasa, porcentajes de músculo y grasa, el grosor de la grasa subcutánea y las perdidas por cocción fueron afectadas por la preñez, siendo más gordas las hembras nulíparas. Los grupos genéticos especializados en producir carne como Dorper, Texel e Ile de France mostraron mejor calidad de carne comparado con la raza Santa Inés. De los 19 ácidos grasos identificados, los saturados estaban presentes en mayores cantidades, especialmente esteárico y palmítico. Los contenidos de Omega-6 fueron influenciados por la edad y la preñez. Conclusiones: Las ovejas más jóvenes y nulíparas tienen mejor calidad de carcasa en términos de composición de ácidos grasos.Palabras clave: contenido de grasa, cortes comerciales, edad de sacrificio, ovinos, razas de carne, Santa Inés.  Resumo Antecedentes: Existe pouca informação sobre a qualidade da carcaça em ovelhas jovens nulíparas e primíparas de diferentes raças e grupos genéticos. Objetivo: Avaliar a influência do grupo genético, da prenhes, da idade e suas interações sobre as características da carcaça, qualidade da carne e perfil de ácidos graxos na carne de ovelhas. Métodos: Oitenta e cinco ovelhas Santa Inês e suas cruzas com Texel, Dorper e Ile de France com 12 meses de idade foram cruzadas com carneiros White Dorper para avaliar a influência da prenhes sobre a composição da carcaça e a qualidade da carne. Após o desmame, todas as ovelhas (nulíparas e primíparas) foram engordadas para serem abatidas aos 21 meses de idade. Mais 24 ovelhas com idade variando entre seis a vinte e um meses do mesmo grupo genético foram incluídas na análise para determinar o perfil de ácidos graxos. Resultados: O grupo genético influenciou os pesos do musculo e da gordura bem como o comprimento da área de olho de lombo. O peso da gordura, a relação músculo e gordura, a espessura de gordura subcutânea e as perdas por cocção foram influenciadas pela prenhes,sendo asfêmeas nulíparas as mais gordas. Os grupos genéticos especializados em produção de carne como o Dorper, o Texel e o Ile de France apresentaram melhor qualidade de carne comparado a raça Santa Inês. Dos 19 ácidos graxos identificados, os presentes em maiores quantidades foram os saturados, principalmente o esteárico e o palmítico. O Conteúdo de ômega 6 foi influenciado pela idade e pela prenhes. Conclusões: As fêmeas jovens e nulíparas apresentam melhor qualidade de carcaça em termos de composição de ácidos graxos.Palavras-chave: conteúdo de gordura, cortes comerciais, idade de abate, ovinos, raças de corte, Santa Inês.

Plant-Based Diet, Serum Fatty Acid Profile, and Free Radicals in Postmenopausal Women: The Diet and Androgens (DIANA) Randomized Trial

2005 ◽  
Vol 20 (3) ◽  
pp. 169-176 ◽  
Author(s):  
C. Colombo ◽  
P. Muti ◽  
V. Pala ◽  
A. Cavalleri ◽  
E. Venturelli ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Radicals ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Dietary Intervention ◽  
Saturated Fatty Acids ◽  
Intervention Group ◽  
Control Group ◽  
Reactive Oxygen Metabolites ◽  
Serum Fatty Acid

High calorie and fat consumption and the production of free radicals are two major mechanistic pathways between diet and disease. In this study we evaluated the effect of a plant-based diet poor in animal fat and rich in (n-3) fatty acids on fatty acids of serum phospholipids and on the production of reactive oxygen metabolites (ROMs). One hundred and four healthy female postmenopausal volunteers were recruited and randomized to a dietary intervention or a control group. Dietary intervention included a program of food education and biweekly common meals for 18 weeks. When the intervention and control groups were compared, it was seen that dietary intervention resulted in a significant reduction of saturated fatty acids (-1.5%) and a significant increase in (n-3) fatty acids (+20.6%), in particular docosahexaenoic acid (+24.8%). We observed that arachidonic acid decreased (–7.7%), while (n-6) fatty acids did not, and the (n-3)/(n-6) polyunsaturated ratio increased significantly (+24.1%). As expected, ROMs decreased significantly in the intervention group (-6%). The results indicated that a plant-based diet can improve the serum fatty acid profile and decrease ROMs production. These results suggest that a plant-based diet may reduce the body's exposure to oxidative stress.

scholarly journals Genetic and Nutritional Factors Determining the Production and Quality of Sheep Meat – A Review

2017 ◽  
Vol 17 (1) ◽  
pp. 23-40 ◽  
Author(s):  
Jan Knapik ◽  
Katarzyna Ropka-Molik ◽  
Marek Pieszka
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Meat Production ◽  
Quality Traits ◽  
Omega 3 ◽  
Nutritional Factors ◽  
Expression Of Genes

Abstract In the last 20 years, the importance of sheep and especially lamb meat as the main product of the sheep industry in European conditions increased noticeably. In the same period, people’s interest in food quality grew. This contributed to a significant intensification of research to improve the meat production and quality traits in sheep. The aim of the research performed mainly focuses on the effects of nutrition, the environmental and genetic factors on the value of fattening, slaughter and meat quality characteristics. Much of the research concentrates on determining the fatty acid profile of intramuscular fat, which is important for sensory traits and dietetic value of lamb. Modulation of healthy qualities of lamb is aimed, inter alia, to modify the fatty acid profile, in particular to maintain the proper ratio of polyunsaturated (PUFA ) to saturated fatty acids (SFA). It is also desirable to increase the content of omega-3 fatty acids and conjugated linoleic acid (CLA). Furthermore, it has been proven that changes in the expression of genes involved in lipid metabolism are associated with the change in lipid profile in skeletal muscle. The aim of this review was to summarize the information currently available about the influence of genetic and nutritional factors on meat production and quality traits in different sheep breeds.

scholarly journals Characteristic Squalene compounds Shark Liver Oil of home industry product in Pelabuhan Ratu

2018 ◽  
Vol 20 (3) ◽  
pp. 494 ◽  
Author(s):  
Sri Ayu Insani ◽  
Sugeng Heri Suseno ◽  
Agoes Mardiono Jacoeb
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Fatty Acid Profile ◽  
Test Results ◽  
Omega 3 ◽  
Shark Liver Oil ◽  
Omega 6 ◽  
3 Omega ◽  
Dominant Fatty Acid

Omega-3, Omega-6, Omega-9 fatty acids and Squalene are an active component of fish oil that are<br />beneficial to the human health. Squalene is countained in shark liver oil (Centrophorus sp.). The aim of<br />this research was to determine the quality and characterization of fish oil from of household production<br />at Pelabuhan Ratu. The analysis is the fatty acid profile, primer and sekunder oxidation and determine<br />the content of compounds squalene contained in the shark liver oil. The fatty acid profile showed that the<br />dominant fatty acid is oleic aced (28.22%). EPA and DHA of shark liver oil are 1.54% and 4.78% respectively.<br />The test results of parameter value of primary and secondary showed shark liver oil has a high oxidation<br />value of PV (17.73 mEg/kg), p-AV (29.32 mEg/kg), TOTOX (64.78 mEg/kg) and FFA (4.65%). The value<br />of the density and viscosity of the shark liver oil of 0.91 g/cm3 and 38.18 cPs. Clarity shark liver oil at a<br />wavelength of 450 nm is 84.98%. GC-MS showed that squalene peak appears at the retention time of 23.357<br />and 23.285 minutes with a total area of 12.49% and 22.14% for crude and pure (reffine) shark liver oil and<br />its molecular weight was 410.391 g/mol.<br /><br />

Whey protein concentrate improves antioxidant capacity, faecal microbiota and fatty acid profile of growing piglets

2019 ◽  
Vol 157 (1) ◽  
pp. 72-82 ◽  
Author(s):  
I. Kafantaris ◽  
D. Stagos ◽  
B. Kotsampasi ◽  
D. Kantas ◽  
V. Koukoumis ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Fatty Acid ◽  
Antioxidant Capacity ◽  
Whey Protein ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Whey Protein Concentrate ◽  
Control Group ◽  
Protein Concentrate ◽  
Experimental Diet

AbstractA feeding trial involving growing piglets was undertaken to establish whether feed supplemented with whey protein concentrate (WPC), exhibiting antioxidant properties, had any effects on welfare and meat quality. For that purpose, 48 weaned piglets (20-days-old) were assigned to two experimental groups receiving standard or experimental diet for 30 days. Blood and tissue collection were performed at various time-points. The following oxidative stress markers were assessed: reduced glutathione (GSH), catalase activity, total antioxidant capacity (TAC), thiobarbituric acid reactive substances (TBARS), protein carbonyls (CARB) and hydrogen peroxide (H2O2) decomposition activity. The effects on bacterial growth and the fatty acid profile of meat were also assessed. Results showed that piglets fed with the WPC-supplemented diet had significantly increased antioxidant mechanisms in almost all tissues tested, as indicated by increases in GSH, H2O2 decomposition activity and TAC compared with the control group. Piglets fed with the experimental diet exhibited decreased oxidative stress-induced damage to lipids and proteins, as shown by decreases in TBARS and CARB in the WPC group compared with the control group. In addition, the experimental diet enhanced growth of facultative probiotic bacteria and lactic acid bacteria and inhibited growth of pathogen populations. In addition, WPC inclusion in piglets' diet increased n-3 fatty acids significantly and decreased n-6/n-3 ratio significantly compared with the control group. The current study showed that WPC inclusion in the diet had a significant effect on welfare and meat quality of growing piglets.

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