scholarly journals UNSATURATED TO SATURATED FATTY ACIDS RATIO ADJUSTMENTIN DIETS ON DIGESTIBILITY AND PERFORMANCE OF GROWING PIGS

2017 ◽  
Vol 63 (1) ◽  
Author(s):  
Tossaporn INCHAROEN ◽  
Tinnagon TARTRAKOON ◽  
Anat ONGKAN ◽  
Wandee TARTRAKOON
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Growing Pigs ◽  
And Performance

scholarly journals Comparison of regression and fat-free diet methods for estimating ileal and total tract endogenous losses and digestibility of fat and fatty acids in growing pigs

2020 ◽  
Author(s):  
Lu Wang ◽  
Li Wang ◽  
Junyan Zhou ◽  
Tianzeng Gao ◽  
Xiaoxiao Liang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Intestinal Tract ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Basal Diet ◽  
Growing Pigs ◽  
Apparent Digestibility ◽  
Ileal Digestibility ◽  
Inclusion Level

Abstract An experiment was conducted to 1) compare the regression and fat-free diet methods for estimating total or basal endogenous losses of fat (ELF) and fatty acids (ELFA) and true digestibility (TD) or standardized digestibility (SD) of fat and fatty acids in growing pigs and 2) compare these estimated values at the end of the ileum and over the entire intestinal tract. Ten barrows (initial body weight: 45.1 ± 2.8 kg) were surgically fitted with a T-cannula in the distal ileum, and allotted to 1 of 5 experimental diets in a 3-period Youden Square design. A fat-free diet was formulated using cornstarch, soy protein isolate and sucrose. Four oil-added diets were formulated by adding 4 levels of soybean oil (2, 4, 6 and 8%) to the fat-free basal diet at the expense of cornstarch. All diets contained 26% sugar beet pulp and 0.40% chromic oxide. Results indicated that here were no differences between true ileal digestibility (TID) of fat and true total tract digestibility (TTTD) of fat when pigs were fed soybean oil. The TID of C18:0 and total saturated fatty acids were greater than TTTD (P < 0.05). The total ELF at the end of the ileum was not different from that over the entire intestinal tract. In addition, total endogenous losses of C18:0 and total saturated fatty acids were greater for the entire intestinal tract than at the end of the ileum, whereas total endogenous losses of C18:2 and total unsaturated fatty acids were just the opposite. Similar results were observed for basal ELF and ELFA. As inclusion level of soybean oil increased, apparent digestibility of fat and fatty acids increased linearly (P < 0.05) except for apparent ileal digestibility of C18:0. However, SD of fat and fatty acids were not influenced by inclusion level of soybean oil. Estimation of ELF and ELFA observed by the regression and fat-free diet methods did not differ when measured at the end of the ileal or total tract. There were no differences between estimations of TD and SD of fat and fatty acids for soybean oil. Collectively, estimation of TD or SD of fat can be measured over the entire intestinal tract, whereas the ileal analysis method should be used to determine the ELF, ELFA and TD or SD of fatty acids. Correcting apparent digestibility for basal ELF and ELFA can accurately estimate SD values of fat and fatty acids.

Efficiency of pea seeds in sow, piglet and fattener feeding

2019 ◽  
Vol 59 (2) ◽  
pp. 304 ◽  
Author(s):  
E. Hanczakowska ◽  
J. Księżak ◽  
M. Świątkiewicz
Keyword(s):  
Fatty Acids ◽  
Soybean Meal ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Growing Pigs ◽  
Control Group ◽  
Crude Fibre ◽  
Significant Difference ◽  
Pea Seeds ◽  
Enzyme Supplement

Two varieties of pea, one white flowering (cv. Tarchalska) and one colour flowering (cv. Milwa), partly replaced soybean meal in the diet of sows and their progeny, namely, piglets and growing pigs. The effect of a feed enzyme supplement (Ronozyme VP) was also determined Animal performance and carcass and meat quality were estimated using standard methods. There was no significant difference in the sow bodyweight, number of piglets born and litter weight between the treatments. After weaning, bodyweight gains of piglets in all groups were similar. During the fattening periods, the bodyweight gains of the pigs receiving cv. Milwa were significantly higher than those fed with cv. Tarchalska. The bodyweight gains in the control group were intermediate. The enzyme supplement did not improve bodyweight gains. The digestibility of protein (and in the grower period, also crude fibre and N-free extractives) was higher in the pigs receiving cv. Milwa than in those fed with cv. Tarchalska. There was no significant difference in carcass traits, except for the amount of meat in the ham, which was the highest in the control and lowest in the Milwa group. The intramuscular fat of the pigs fed with cv. Milwa contained significantly more of saturated fatty acids and less of unsaturated fatty acids than did both the control and the pigs fed with cv. Tarchalska. The peas had little effect on the physical traits of the meat; they improved its water-holding capacity but did not change its colour and lightness. Cv. Tarchalska significantly lowered all estimated sensory properties. It is concluded that pea seeds, especially the colour-flowering varieties, may be replacements of soybean meal, in moderate amounts, in the whole cycle of pig nutrition.

scholarly journals Effects of Dietary Conjugated Linoleic Acid on Broiler Performance and Carcass Characteristics

2017 ◽  
Vol 9 (5) ◽  
pp. 208
Author(s):  
Kátia Maria Cardinal ◽  
Mariana Lemos De Moraes ◽  
Rodrigo Borille ◽  
Gustavo Dias Lovato ◽  
Marcos Speroni Ceron ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Lipid Profile ◽  
Conjugated Linoleic Acid ◽  
Saturated Fatty Acids ◽  
Carcass Characteristics ◽  
Carcass Composition ◽  
Broiler Performance ◽  
Dietary Conjugated Linoleic Acid ◽  
And Performance

The effects of three levels of conjugated linoleic acid dietary inclusion on the carcass characteristics and performance of broilers were evaluated. A total of 405 chickens were raised from 1 until 42 days of age, housed in a room with water and food ad libitum. The experimental design was completely randomized, with three treatments (0.0, 0.5 and 1% CLA) and nine replications (pen) to performance analysis, 18 replications (two birds per pen) to carcass composition, and five replications (left legs) to lipid profile. Performance was determined weekly and after 42 days, 18 birds per treatment were slaughtered to quantify breast and leg yield. Protein and fat was quantified in the leg and breast, as well as the detailed lipid profile of the leg. Data were analyzed by ANOVA and means compared by LS means. From 1 to 21 days chickens with 0% supplementation of CLA performed better compared to those receiving 0.5 and 1% CLA (P < 0.05), however, these differences were no longer significant from 21 to 42 days or for the overall study period (P > 0.05). Conjugated linoleic acid inclusion did not influence leg, breast and carcass yield, and leg and breast content of protein and fat. Both levels of CLA changed the leg lipid profile: there was an increased accumulation of CLA in meat, increased levels of saturated fatty acids and reduction of polyunsaturated fatty acids. Conjugated linoleic acid supplementation increased n-6:n-3 ratio. CLA supplementation in broiler feed is effective to produce meat enriched with its isomers and change lipid profile.

Effect of Diet and Location Within the Longissimus Dorsi Muscle on the Quality and Fat Composition of Pork Loins Collected from Market Hog

2021 ◽  
Vol 99 (Supplement_2) ◽  
pp. 13-14
Author(s):  
Amberly A Dennis ◽  
Dana S Reid ◽  
Dianna Wilson ◽  
Thu Dinh ◽  
Derris D Devost-Burnett
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin A ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Growing Pigs ◽  
Biological Data ◽  
Marbling Score ◽  
Deficient Diet ◽  
The Impact

Abstract In pigs, the longissimus muscle (LM) is an economically important tissue that largely dictates the quality grade assigned to the carcass. Still, this anatomically protracted muscle is not homogeneous in composition and these spatial differences across the LM can impact the overall predicted quality and quantity of pork produced. The objective of this study was to determine the impact of diet and location within the muscle on the quality and fatty acid composition of loins harvested from finishing pigs. A total of 80 pigs were subjected to 1 of 4 dietary treatments: lysine deficient diet (LysDef), vitamin A deficient diet (VitADef), lysine and vitamin A deficient diet (LysVitADef), and control diet (CON) formulated to meet NRC recommended requirements from weaning through finishing. The animals were then harvested to assess LM quality parameters including loin eye area, marbling score, and lean color. Samples from the proximal, medial, and distal portions of the LM were collected for fatty acid determination using gas chromatography and were expressed as a percentage of total fatty acids. Marbling score was greatest (P = 0.0024) in the proximal LM and was not impacted by treatment (P = 0.07). Treatment also had no effect (P = 0.14) on the percentage of saturated fatty acids (SFA); however, the percentage of SFA decreased (P &lt; 0.001) from the proximal (40.9 ± 0.24) to distal (39.14 ± 0.24) portion. In contrast, the percentage of polyunsaturated fatty acids increased (P &lt; 0.001) from the proximal (15.96 ± 0.57) to distal (19.27 ± 0.57) portion. Despite the lack of diet-induced differences in marbling scores, the biological data generated from the current study are informative in terms of the spatial and compositional marbling deposition patterns in the LM of the growing pigs and warrant further investigation to identify the mechanisms responsible for this paradigm.

Dietary Changes in Fasting Levels of Factor VII Coagulant Activity (FVII: C) Are Accompanied by Changes in Factor VII Protein and other Vitamin K-dependent Proteins

1995 ◽  
Vol 73 (02) ◽  
pp. 239-242 ◽  
Author(s):  
E M Bladbjerg ◽  
T Tholstrup ◽  
P Marckmann ◽  
B Sandström ◽  
J Jespersen
Keyword(s):  
Fatty Acids ◽  
Vitamin K ◽  
Protein C ◽  
Saturated Fatty Acids ◽  
Factor Vii ◽  
Dietary Regimen ◽  
Blood Samples ◽  
Dietary Changes ◽  
Coagulant Activity ◽  
Before And After

SummaryThe mechanisms behind dietary effects on fasting coagulant activity of factor VII (FVII: C) are not clarified. In the present study of 15 young volunteers, two experimental diets differing in composition of saturated fatty acids (C18:0 [diet S] or C12:0 + C14:0 [diet ML]) were served for 3 weeks each. Fasting blood samples were collected before and after the dietary regimen and analysed for triglycerides, FVII:C, and protein concentrations of FVII, FII, FX, protein C, CRP, albumin, fibrinogen, and F1+2. FVII:C was significantly reduced on diet S compared with diet ML. This was accompanied by a decrease in FVII protein, F1+2 and the vitamin K-dependent proteins FII, FX, and protein C. In contrast, no changes were observed in triglycerides, FVII:C/FVII: Ag, albumin and CRP. Fibrinogen was increased on diet S compared with diet ML. Our findings suggest that the change in fasting FVII:C was part of a general change in concentrations of vitamin K-dependent proteins.

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.

Nutritional aspects and their influences on the pathophysiology of

2014 ◽  
Vol 23 (1) ◽  
pp. 33
Author(s):  
Nathalia Liberato Nascimento ◽  
Iwyson Henrique Fernandes da Costa ◽  
Rivelilson Mendes de Freitas
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Fatty Acids ◽  
Folic Acid ◽  
Saturated Fatty Acids ◽  
Free Radical Scavengers ◽  
Radical Scavengers ◽  
High Intake ◽  
Neuroprotective Effects ◽  
Nutritional Factors

The objective of this study was to conduct a review about the nutritional aspects and their influences on the pathophysiology of Alzheimer’s disease. The review describes the pathophysiology of Alzheimer’s disease, the generally indicated diets, and the nutritional factors that may aggravate the disease based on a literature review using the following keywords in English and Portuguese: “Alzheimer’s disease”, “physiopathology”, “nutritional aspects”, and “antioxidants”. A total of 100 articles were found, 48 in Lilacs and 52 in MedLine, but only 54 articles were selected for the review. The use of antioxidants as free radical scavengers is generally indicated in diets for Alzheimer’s patients. Studies also suggest that caffeine, vitamin B12, and folic acid have neuroprotective effects. Cohort studies found that a high intake of saturated fatty acids and obesity increase the risk of Alzheimer’s disease. People with Alzheimer’s disease should avoid diets high in carbohydrates and saturated fats, and prefer foods high in antioxidants.Keywords: Alzheimer disease; Antioxidants; Neurophysiology; Review literture as topic.

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 : 

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