scholarly journals Off-flavor Production of Cihateup Duck Meat at Different Slaughter Ages

2021 ◽  
Vol 45 (1) ◽  
pp. 38
Author(s):  
Maria Kristina Sinabang ◽  
Rukmiasih Rukmiasih ◽  
Tuti Suryati ◽  
Jonathan Anugrah Lase
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Fat Oxidation ◽  
Fat Content ◽  
High Fat ◽  
Randomized Design ◽  
Fe Content ◽  
Slaughter Age ◽  
Completely Randomized Design ◽  
Myoglobin Level

This study aims to evaluate the age of off-odor detection to ensure more efficient and economical provision of antioxidants in the production of Cihateup ducks. This study used a Completely Randomized Design (CRD) with 3 different treatments of slaughter age, i.e. 4, 8 and 12 week. Each treatment consisted of 6 replications and each replication consisted of 13 ducks. The results showed that the percentage of fat content at the age of 12 weeks was higher than the age of 4 and 8 week. High fat-containing meat tends to undergo fat oxidation. High levels of Fe at 12 week of slaughter age cause high levels of myoglobin in duck meat. Fe2+ is a catalyst in the process of fat oxidation. the brightness value (L) is inversely proportional to the value a of Cihateup duck meat. The darker brightness of the meat causes the flesh to be redder due to myoglobin level in duck meat. The percentage of polyunsaturated fatty acids (ALTJG) is 4- and 12-week slaughter age lower than 8 week of age. The high levels of MDA at 12 week of slaughter age are due to fat oxidation which causes off-odor. Based on the result, the conclusion is that the high fat content, Fe content, color of Cihateup duck meat at 12 weeks of slaughter age caused the percentage of polyunsaturated fatty acids (ALTJG) to be low due to fat oxidation. Fat oxidation caused high levels of MDA in duck meat (12 weeks of slaughter age) resulting in Off-odors in Cihateup duck meat.

scholarly journals Biofortification of Hens Eggs with Polyunsaturated Fatty Acids by New Dietary Formulation: Supercritical Microalgal Extract

Animals ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 499 ◽  
Author(s):  
Izabela Michalak ◽  
Marita Andrys ◽  
Mariusz Korczyński ◽  
Sebastian Opaliński ◽  
Bogusława Łęska ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Linolenic Acid ◽  
Spirulina Platensis ◽  
Laying Hens ◽  
Dodecanoic Acid ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Total Pufa ◽  
Nonadecanoic Acid

The aim of the study was to evaluate the effect of Spirulina platensis, formulation containing microalgal extract, post-extraction residue, and formulation without algal extract (containing only emulsifier) on the content of FAs in the eggs of laying hens. The experiment was conducted on 90 laying hens (ISA Brown) as a completely randomized design. Hens were assigned to five experimental groups (six replicates). The FAs content in eggs was determined after 30, 60, 90, and 120 days of the experiment. There were no statistically significant differences in FA profiles after 30 days of the experiment. It was shown that after 60, 90, and 120 days of the experiment, the investigated additives had a significant impact on the content of such acids as: dodecanoic acid (C12:0), C15:0, nonadecanoic acid (C19:0), myristoleic acid (C14:1 n-5), α-linolenic acid (ALA, C18:3 n-3), DPA, C20:2 n-6, and decosahexaenoic acid (DHA C22:6 n-6). There were also significant differences in total PUFA n-3, PUFA n-6, and n-6/n-3 ratio in eggs. The obtained results suggest that the use of algae extract and emulsifier in laying hens nutrition has the greatest impact on the FA profile in the eggs.

scholarly journals Fatty Acid Transfer From Sow to Piglet Differs for Different Polyunsaturated Fatty Acids (PUFA)

2011 ◽  
pp. 113-124 ◽  
Author(s):  
S. SAMPELS ◽  
J. PICKOVA ◽  
A. HÖGBERG ◽  
M. NEIL
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Linseed Oil ◽  
Fat Content ◽  
Polyunsaturated Fat ◽  
High Fat ◽  
Liver Lipids ◽  
Chain Pufa ◽  
Fa Composition ◽  
Long Chain

Polyunsaturated fatty acids (PUFA) are essential for the development of the nervous system in animals. It is known that pigs are good models for human in many aspects. The aim of the study was to investigate how fat content and FA composition in sows’ diet influence FA composition in brain of newborn and in liver and brain of one-day-old piglets, respectively. High fat (6 %) feeds were designed with regard to saturated or polyunsaturated fat content and n-6/n-3 ratio by adding either oats rich in linoleic acid (LA) or linseed oil rich in α-linolenic acid (ALA). The ratio n-6/n-3 PUFA was 11 in all three diets (the low fat (3 %), high fat saturated and high fat oats diet), while the ratio in the linseed oil diet was 2. Increased proportion of ALA in the diet increased ALA and eicosapentaenoic acid (EPA) in piglets’ neutral and polar liver lipids and the long chain PUFA, EPA, docosapentaenoic and docosahexaenoic acid in piglet brain. The results suggest that transport of n-3 PUFA from sow to piglet was higher via milk than via bloodstream in the uterus and that increased content of ALA in sows’ feed led to an increased accumulation of n-3 FA in piglets’ liver and brain.

scholarly journals Influence of Genotype and Slaughter Age on the Content of Selected Minerals and Fatty Acids in the Longissimus Thoracis Muscle of Crossbred Bulls

Animals ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 2004
Author(s):  
Martyna Momot ◽  
Zenon Nogalski ◽  
Paulina Pogorzelska-Przybyłek ◽  
Monika Sobczuk-Szul
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Mineral Content ◽  
Monounsaturated Fatty Acids ◽  
Pufa Ratio ◽  
Fe Content ◽  
Holstein Friesian ◽  
Slaughter Age

The aim of this study was to determine the effects of genotype and slaughter age on the mineral content and fatty acid profile of beef. The experiment was performed on 72 crossbred bulls produced by crossing Polish Holstein-Friesian (PHF) cows with bulls of three beef breeds: Hereford (HH), Limousin (LM), and Charolais (CH), slaughtered at 15, 18, and 21 months of age. Samples of the longissimus thoracis muscle were collected to determine their mineral (potassium—K, sodium—Na, magnesium—Mg, zinc—Zn, and iron—Fe) and fatty acid composition. The meat of PHF × LM crosses had a lower (p ≤ 0.01) content of K and Mg, compared with the remaining crossbred bulls. The Fe content per kg of meat was 4 mg higher (p ≤ 0.01) in bulls slaughtered at 21 months of age than in those slaughtered at 15 months of age. The content of monounsaturated fatty acids (MUFAs) in intramuscular fat was 2.77% higher in bulls slaughtered at 21 months of age than in those slaughtered at 15 months of age. The n-6/n-3 polyunsaturated fatty acids (PUFA) ratio did not exceed 4.0, and it was most desirable in PHF × LM crosses (2.84) and in the oldest bulls (2.92).

DHA-enriched phospholipids from large yellow croaker roe regulate lipid metabolic disorders and gut microbiota imbalance on SD rats with a high-fat diet

2021 ◽  
Author(s):  
Xiaodan Lu ◽  
Rongbin Zhong ◽  
Ling Hu ◽  
Luyao Huang ◽  
Lijiao Chen ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Gut Microbiota ◽  
Polyunsaturated Fatty Acids ◽  
High Fat Diet ◽  
Nutritional Value ◽  
Metabolic Disorders ◽  
Large Yellow Croaker ◽  
High Fat ◽  
Sd Rats

Abstract Large yellow croaker roe phospholipids (LYCRPLs) has great nutritional value because of containing rich docosahexaenoic acid (DHA), which is a kind of n-3 polyunsaturated fatty acids (n-3 PUFAs). In...

scholarly journals UPAYA PEREMAJAAN DAN PENYERAPAN LOGAM MINYAK GORENG BEKAS INDUSTRI MAKANAN TRADISIONAL DENGAN MEMANFAATKAN BIOADSORBEN TANDAN KOSONG KELAPA SAWIT (TKKS)

2017 ◽  
Vol 9 (2) ◽  
pp. 85-93
Author(s):  
Susi Desminarti ◽  
Edi Joniarta
Keyword(s):  
Peroxide Value ◽  
Statistical Design ◽  
Acid Value ◽  
Chemistry Laboratory ◽  
Food Industries ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Randomized Design ◽  
Fe Content ◽  
Completely Randomized Design

The research has been carried out in the Processing and Chemistry Laboratory of Politeknik Pertanian Negeri Payakumbuh and Post Harvest Laboratory in Bogor since July until November 2006. The research objectives was to prolong the using time of used cooking oil on food industries through applying the empty fruit bunch of palm bioadsorbent. The optimum condition of TKKS applied were 125 mm size and 5% bioadsorben from the weight of oil (Desminarti dan Rahzarni, 2004). The prolonging of cooking oil application can be done throughrefining used cooking oil so that the part of bad cooking oil can be lremoved. Statistical design used in this research was Completely Randomized Design with four treatments dan three replications. If the result was significant it will be followed by DMRT test on 5% significant level. Based on the experiment could be concluded that that four times titration could produced the oil based on SNI criterya in the relation to the water content (0.23%), peroxide value (0.82%) and free fatty acid value (0.23%) and it could also decrease Fe content from 76ppm to 22 ppm, Cu from 1.2 ppm to 0.40 ppm and Non Urea Adduct Forming (NAF) from 126 ppm to 102 ppm. The bioadsorbent sorption content on water varied from 78% to 80%; peroxide value from 14.71 to 59.80%, free fattyacid from 55.61 to 89.25%, Fe from 68.42 to 71.05%, Cu from 5% to 60% and NAF from 17.46 to 19.05%.

scholarly journals Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

2021 ◽  
Vol 8 (1) ◽  
pp. 37
Author(s):  
Elsera Br Tarigan ◽  
Edi Wardiana ◽  
Handi Supriadi
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Fat Content ◽  
Test Method ◽  
Life Test ◽  
Coffee Plantations ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

<p><em>Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type  which consisted of 3 types: thick alumunium  foil 65</em><em>m</em><em> (AF65), thick alumunium  foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 <sup>o</sup>C, 35 <sup>o</sup>C, and 45 <sup>o</sup>C, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45<sup> o</sup>C whereas coffee in AF65 packaging  is ideally at 25<sup> o</sup>C.</em></p>

scholarly journals Pengaruh Konsentrasi Asam Askorbat dan Waktu Perendaman terhadap Kadar Air dan Bilangan Peroksida pada Minyak Kopra

2016 ◽  
Vol 8 (1) ◽  
pp. 29-32
Author(s):  
Erma Suryani ◽  
Virna Muhardina
Keyword(s):  
Ascorbic Acid ◽  
Moisture Content ◽  
Water Content ◽  
Acid Concentration ◽  
Fat Content ◽  
Peroxide Number ◽  
Ascorbic Acid Concentration ◽  
High Fat ◽  
Soaking Time ◽  
Randomized Design

(Effect of Ascorbic Acid Concentration and Soaking Time on Water Content And Peroxide Numbers of Copra Oil) ABSTRACT. Copra oil is a product produced from the dried coconut through several stages of drying until the moisture content reaches 5-6%. Copra oil susceptible to oxidation due to containing high fat content. This causes the oil susceptible to rancidity, discoloration and odor. One of the efforts to prevent the oxidation of foods high in fat can be done with the giving ascorbic acid as an antioxidant. The purpose of this study was to determine the ascorbic acid concentration and coconut meat soaking time in the solution as well as to determine the effect of ascorbic acid on the water content and peroxide numbers of copra oil. This study used a Complete Randomized Design (CRD) with 2 factorial and three levels: (1) ascorbic acid concentration (0.5%, 1% and 1.55%) and (2) soaking time (10 minutes, 20 minutes and 30 minutes). The results showed that ascorbic acid concentration has significant effect (P≤0,01) on peroxide number. While soaking time has significant effect on the water content and peroxide.

scholarly journals EKSTRAK KARAGINAN RUMPUT LAUT (Eucheuma cottonii) YANG DIPEROLEH DARI PANTAI TABLOLONG

2021 ◽  
Vol 3 (3) ◽  
pp. 119-127
Author(s):  
Runa Matias Ruku ◽  
Alfred G.O Kase ◽  
Hartini R.L Solle
Keyword(s):  
Fat Content ◽  
Ash Content ◽  
Test Results ◽  
A Value ◽  
Randomized Design ◽  
Yield Test ◽  
Completely Randomized Design ◽  
Quantitative Descriptive ◽  
Treatment Concentration

ABSTRACTEucheuma cottonii (E. cottonii) seaweed is a low level plant that has a high nutritional value. One of the ingredients that play a role in the formation of texture is carrageenan.Carrageenan is a type of hydrocolloid extracted from the seaweed of the red algae group (Rhodophyceae). The purpose of this study was to determine the quality of yields of Seaweed Carrageenan Extract (E. cottonii) obtained from Tablolong beach in the form of yield, ash content and fat content. The method used in this study is an experimental method with a completely randomized design (CRD) and for fat testing using quantitative descriptive methods. This study uses various concentrations of 0.1 N KOH, 0.2 N KOH, 0.3 N KOH and 0.4 N KOH. The results of the carrageenan yield test show that the addition of 0.1 N KOH concentration has a value of 56.10, KOH 0 , 2 N 62.16, KOH 0.3 N 72.73 and the best treatment was at P4 KOH 0.4 N 80.90. Carrageenan ash content test results showed that the addition of KOH concentration value obtained P1 KOH 0.1 N was 60.50, P2 KOH 0.2 N was 70.70, P3 KOH 0.3 N was 80.50, and P4 KOH 0.4 with a value of 90.50. The results of the carrageenan fat content of 0.1 KOH treatment has a fat content of 0, 2 while the treatment of KOH 0,2, KOH 0,3, KOH 0,4 have no fat content by showing the value (0). The results showed that the highest yield in the treatment of KOH concentration of 0.4 N with a value 80.95% and carrageenan ash content has the highest value in the treatment concentration of 0.4 N with a value of 90.50% while the fat content has a value of 0.2 in the treatment of KOH concentration of 0.1 N Keywords: Carrageenan, extract of E. cottonii seaweed.

scholarly journals Plasma fatty acid profile in dairy cows associated with the inclusion of annatto in their diet

2020 ◽  
Vol 42 ◽  
pp. e47651
Author(s):  
Clarissa Sampaio de Oliveira Lima ◽  
Albericio Pereira de Andrade ◽  
André Luiz Rodrigues Magalhães ◽  
Omer Cavalcanti de Almeida ◽  
Sebastião Inocêncio Guido ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Dairy Cows ◽  
Fatty Acid Profile ◽  
Plasma Lipid ◽  
High Density Lipoproteins ◽  
Plasma Fatty Acid ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Plasma Fatty Acid Profile

The objective of this study was to evaluate the plasma lipid profile and plasma fatty acids of dairy cows receiving diets supplemented with annatto. A total of 32 Holstein cows (550 kg), distributed in a completely randomized design, were allocated to individual stalls and submitted to following treatments: C0 = no annatto; C4 = inclusion of annatto at 4 g kg-1 dry matter (DM) of diet (0.07 g bixin kg-1 diet); C5 = inclusion of annatto at 5 g kg-1 DM of diet (0.09 g bixin kg-1 diet); and C7 = inclusion of annatto at 7 g kg-1 DM of diet (0.12 g bixin kg-1 diet). Blood samples were collected via epigastric vein puncture, centrifuged, and frozen for subsequent analysis. The results indicate that the inclusion (p > 0.05) of annatto does not decrease the total cholesterol or low and high density lipoproteins. However, it impacts the profile of fatty acids, evidenced by the reduction (p < 0.05) in levels of hypercholesterolemic fatty acids viz, myristic acid and palmitic acid.  It also causes an increase in the levels of arachidonic acid, rumenic acid, linoleic acid, and total polyunsaturated fatty acids. Therefore, bixin included in the diets of dairy cows induces changes in the plasma fatty acid profile.

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