scholarly journals Evaluating Dietary Inclusion of High Oleic Soybean Meal and Oil on Broiler Performance and Lipid Quality

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
J. Slaughter ◽  
T. Peckman ◽  
K. Burdick ◽  
Z. Callahan ◽  
B. Wiegand
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Soybean Meal ◽  
Omega 3 ◽  
Broiler Performance ◽  
Carcass Yield ◽  
High Oleic ◽  
Significant Difference

ObjectivesThe objective of this study was to evaluate the effect of dietary inclusion of high oleic soybean meal and oil on broiler performance and lipid quality.Materials and MethodsMale Ross 308 broiler chicks (n = 160) were sorted by weight and randomly assigned to one of two treatments containing 10 replicate pens with 8 broilers each. Treatment groups consisted of a control corn-soy diet that included commodity soybean meal and oil (CON) and a corn-soy diet containing high oleic soybean meal and oil (HO). Broilers received, ad libitum, a two-phase diet consisting of starter (d0–21) containing 5% oil and grower (d21–42) containing 3% oil. Pen weight (PW) and feed intake (FI) were recorded on Days 0, 21, and 42 and used to calculate feed to gain ratio (F:G). Broilers were slaughtered on d42, after which carcasses were weighed and fabricated. Weights of fabricated parts were recorded for carcass yield. Samples of breast and thigh meat were taken for fatty acid profile analysis, which was conducted using a modified version of methods by Folch et al. (1957) and Morrison and Smith (1964). To measure lipid oxidation, boneless, skinless breast halves chosen randomly from each pen were placed on Styrofoam trays and overwrapped with oxygen permeable, polyvinyl chloride and placed in retail storage (4°C) and used for collection of thiobarbituric acid reactive substances (TBARS) on Day 1, 3, and 5 of storage. Data was analyzed using PROC GLM procedure in SAS, with level of significance set at P < 0.05.ResultsCON pens had a greater (P < 0.002) change in weight (23480.61 g. vs. 21829.39 g.), however, the CON treatment had an increase in FI (P < 0.0003) compared to the HO treatment (29841.74 g. vs. 27405.68 g). Thus, there was no significant difference (P = 0.22) in F:G between treatments. While there was no difference (P = 0.39; P = 0.71) in percent carcass yield or breast yield, the CON treatment had a higher (P = 0.01) percent thigh yield compared to the HO treatment (16.36% vs. 15.86%). Results of lipid oxidation showed there was an effect of day (P < 0.0001), but no treatment or interaction effects were observed. Diet changed (P < 0.0001) the proportion of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) in breast and thigh meat. HO treatment increased the proportion of MUFA and decreased the proportion of PUFA and SFA in both breast and thigh meat. Both breast and thigh samples from the HO treatment had increased (P < 0.0001) proportions of oleic acid (C18:1) and decreased proportions of linoleic acid (C18:2) compared to the control. Inclusion of HO soybean meal and oil in broiler diets resulted in increased uptake of MUFA (C18:1) and decreased PUFA (C18:2) in both breast and thigh meat, while having no impact on broiler feed efficiency.ConclusionPull through effect of HO acid seen in fatty acid analysis of broiler meat shows the ability to serve as a mechanism to increase oleic acid inclusion in human diets. Oleic acid needs are potentially related to omega-3 fatty acid needs which are shown to have health benefits related to cardiac health in humans among other things. Studies have shown that increases in oleic acid in diets can lead to an increase in omega-3 fatty acids.

Fatty Acid Data and Crop Surveys Indicate Sources of Red Sunflower Seed Weevil (Coleoptera: Curculionidae), Populations and Suggest Strategies for Management

2020 ◽  
Author(s):  
Jarrad R Prasifka ◽  
Beth Ferguson ◽  
James V Anderson
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Sunflower Seed ◽  
Cultural Practices ◽  
High Oleic ◽  
Fatty Acid Data ◽  
Smicronyx Fulvus ◽  
Combined Data ◽  
Fatty Acid Compositions

Abstract The red sunflower seed weevil, Smicronyx fulvus L., is a univoltine seed-feeding pest of cultivated sunflower, Helianthus annuus L. Artificial infestations of S. fulvus onto sunflowers with traditional (&lt;25% oleic acid), mid-oleic (55–75%), or high oleic (&gt;80%) fatty acid profiles were used to test if fatty acids could be used as natural markers to estimate the proportion of weevils developing on oilseed sunflowers rather than wild Helianthus spp. and confection (non-oil) types. Oleic acid (%) in S. fulvus confirmed the fatty acid compositions of mature larvae and weevil adults reflected their diets, making primary (oleic or linoleic) fatty acids feasible as natural markers for this crop-insect combination. Oleic acid in wild S. fulvus populations in North Dakota suggests at least 84 and 90% of adults originated from mid-oleic or high oleic sunflower hybrids in 2017 and 2018, respectively. Surveys in 2017 (n = 156 fields) and 2019 (n = 120 fields) extended information provided by S. fulvus fatty acid data; no significant spatial patterns of S. fulvus damage were detected in samples, damage to oilseed sunflowers was greater than confection (non-oil) types, and the majority of damage occurred in ≈10% of surveyed fields. Combined, data suggest a few unmanaged or mismanaged oilseed sunflower fields are responsible for producing most S. fulvus in an area. Improved management seems possible with a combination of grower education and expanded use of non-insecticidal tactics, including cultural practices and S. fulvus-resistant hybrids.

scholarly journals Blood fatty acid changes in healthy young Americans in response to a 10-week diet that increased n-3 and reduced n-6 fatty acid consumption: a randomised controlled trial

2017 ◽  
Vol 117 (9) ◽  
pp. 1257-1269 ◽  
Author(s):  
Andrew J. Young ◽  
Bernadette P. Marriott ◽  
Catherine M. Champagne ◽  
Michael R. Hawes ◽  
Scott J. Montain ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Emotional Reactivity ◽  
Controlled Trial ◽  
Omega 3 ◽  
Fatty Acid Status ◽  
High Linoleic Acid ◽  
Food Ingredients ◽  
High Oleic ◽  
Acid Status

AbstractMilitary personnel generally under-consume n-3 fatty acids and overconsume n-6 fatty acids. In a placebo-controlled, double-blinded study, we investigated whether a diet suitable for implementation in military dining facilities and civilian cafeterias could benefit n-3/n-6 fatty acid status of consumers. Three volunteer groups were provided different diets for 10 weeks. Control (CON) participants consumed meals from the US Military’s Standard Garrison Dining Facility Menu. Experimental, moderate (EXP-Mod) and experimental-high (EXP-High) participants consumed the same meals, but high n-6 fatty acid and low n-3 fatty acid containing chicken, egg, oils and food ingredients were replaced with products having less n-6 fatty acids and more n-3 fatty acids. The EXP-High participants also consumed smoothies containing 1000 mg n-3 fatty acids per serving, whereas other participants received placebo smoothies. Plasma and erythrocyte EPA and DHA in CON group remained unchanged throughout, whereas EPA, DHA and Omega-3 Index increased in EXP-Mod and EXP-High groups, and were higher than in CON group after 5 weeks. After 10 weeks, Omega-3 Index in EXP-High group had increased further. No participants exhibited changes in fasting plasma TAG, total cholesterol, LDL, HDL, mood or emotional reactivity. Replacing high linoleic acid (LA) containing foods in dining facility menus with similar high oleic acid/low LA and high n-3 fatty acid foods can improve n-6/n-3 blood fatty acid status after 5 weeks. The diets were well accepted and suitable for implementation in group feeding settings like military dining facilities and civilian cafeterias.

Fatty Acid Changes in High Oleic Acid Sunflower Oil during Successive Deep-Fat Fryings of Frozen Foods

2001 ◽  
Vol 7 (4) ◽  
pp. 317-328 ◽  
Author(s):  
C. Cuesta ◽  
A. Romero ◽  
F. J. Sánchez-Muniz
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Sunflower Oil ◽  
Frying Oil ◽  
Oleic Acid Content ◽  
High Oleic Acid ◽  
Frozen Foods ◽  
High Oleic ◽  
Fried Potatoes

High oleic acid sunflower oil (HOSO) is a monounsaturated oil that is being extensively used in frying. The level of total altered fatty acids and the fatty acid pattern of a fryer oil was used to evaluate the alteration of a HOSO used 20 times to fry various frozen foods with frequent replenishment (FR) or without replenishment (NR) with fresh oil during the frying. In addition, the levels of total altered fatty acids and the fatty acid composition of the fat extracted from the fried potatoes after numerous fryings were determined and compared to those of the corresponding fryer oils. Altered fatty acids increased linearly through 20 fryings within FR and NR in the frying oil and also in the fat extracted. Although differences were not quantitatively relevant, changes tended to be higher in the extracted fat, and in the NR modality as a consequence of oil renovation and fat exchange between the frying oil and the potatoes. The decrease in the oleic acid content in the oil was more pronounced ( p< 0.001) in NR than in FR method, and more (at least p< 0.01) in the oils than in the corresponding extracted fats. Nevertheless, other fatty acids remained quite stable and similar or increased during frying, by both methods. These results suggest that total fatty acid alteration measure is a useful tool for frying assessments, and that they must be related not only to the degradation of unsaturated fatty acids but also to migrations of some fatty acids from the frozen prefried foods to the fryer oil as revealed by composition of the fat extracted from the fried potatoes.

scholarly journals Assessment of the fatty acid composition of different parts of zebrafish fed diets incorporated with linseed and sunflower oils

2021 ◽  
Vol 10 (16) ◽  
pp. e113101623177
Author(s):  
Victor Hugo Maldonado da Cruz ◽  
Geovane Aparecido Ramos da Silva ◽  
Matheus Campos Castro ◽  
Isadora Boaventura Ponhozi ◽  
Patrícia Magalhães de Souza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sunflower Oil ◽  
Linseed Oil ◽  
Essential Fatty Acids ◽  
Composition Analysis ◽  
Omega 3 ◽  
Significant Difference

This study aimed to evaluate the fatty acid composition of zebrafish fed diets containing linseed oil compared to sunflower oil. First, diets supplemented with linseed and sunflower were formulated, fish were fed for 40 days, and their parts collected for analysis. Diet composition analysis, extraction and derivatization of fatty acids, gas chromatography analysis, RNA extraction and cDNA synthesis, quantitative real-time polymerase chain reaction (qRT-PCR, and statistical analyses were performed. Linseed oil exhibited an omega-3 rich lipid profile. 18:3n-3 content incorporated into the muscle tissue of fish fed linseed oil was 50% higher than that fed sunflower oil. This higher amount of 18:3n-3 favored the production of 20:5n-3 and 22:6n-3 fatty acids by synthetic pathways in the organism since these fatty acids were not initially found in the oil composition. Furthermore, in all analyzed parts of zebrafish that were fed linseed oil, concentration of 20:4n-6 were lower, while 20:5n-3 and 22:6n-3 were higher compared to the same parts fed with sunflower oil. PCR expression assay showed no significant difference, indicating that linseed oil diet was not harmful. Thus, this work evidenced that synthesis of essential fatty acids, primarily omega-3 fatty acids, was greater in zebrafish upon consumption of diets supplemented with linseed oil. 

scholarly journals Free-Range Feeding Alters Fatty Acid Composition at the sn-2 Position of Triglycerides and Subcutaneous Fat Physicochemical Properties in Heavy Pigs

Animals ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 2802
Author(s):  
José Segura ◽  
Ana Isabel Rey ◽  
Álvaro Olivares ◽  
María Isabel Cambero ◽  
Rosa Escudero ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Positional Distribution ◽  
Subcutaneous Fat ◽  
Textural Properties ◽  
Free Range ◽  
High Oleic

The nutritional value of fat consumption depends on both the fatty acid composition and the positional distribution of fatty acids within the triglyceride molecule. This research studies the effect of feeding with three different diets (4% lard-enriched; 11.5% high-oleic sunflower-enriched; and extensive feeding mainly with acorns) on the composition of fatty acids in the sn-2 position (and sn-1,3) of triglycerides and the textural properties of subcutaneous fat in heavy Iberian pigs (n = 210 castrated males). A moderate dietary enrichment with oleic acid in mixed diets did not alter the regulation of the sn-2 position of triglyceride (69.9% and 13.9% of palmitic and oleic acids, respectively), but the extremely high intake of oleic acid in pigs fed mainly on acorns changed the proportions of palmitic and oleic acids at the sn-2 position in the subcutaneous fat of pigs (55.0% and 27.2%, respectively). Hardness, adhesiveness, cohesiveness, gumminess, and chewiness showed the least values in EXT pigs, and the greatest values in LARD-fed barrows. SUN cohesiveness and gumminess did not differ from those fed LARD. In addition, Iberian pigs raised in free-range conditions had a more favorable nutritional lipid profile for human health compared to pigs fed conventional diets.

scholarly journals Profil FTIR Minyak Ikan dan Lemak Babi serta Perbandingannya sebagai Dasar Penentuan Autentifikasi Halal

ALCHEMY ◽  
2020 ◽  
Vol 8 (1) ◽  
pp. 9
Author(s):  
Dewi Sinta Megawati ◽  
Begum Fauziyah ◽  
Siti Maimunah ◽  
Abdul Wafi
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Double Bond ◽  
Ir Spectra ◽  
Fatty Acid Profile ◽  
Ftir Analysis ◽  
Tuna Oil ◽  
Significant Difference

<p>Research has been conducted on the determination of tuna oil and lard spectra using FTIR. This research aims to determine the IR spectra profile of lard and tuna oil and to compare both spectra profiles. Profile and comparison of lard and tuna oil IR spectra useful to determine whether an ingredient or a product contaminated with lard. The fatty acid profile of lard by FTIR analysis showed a significant difference in the absorption patterns of the spectra, especially at 3010-3000, 1680- 1600, and 968-966 cm-1 wavenumbers which represented the different composition and type of fatty acids in the lard and tuna oil. The absorption patterns at 3007 and 1653 cm-1 regions (double bond C=C cis) for tuna oil showed relatively high peaks if it is compared to lard samples because of the percentage of MUFA fatty acids (oleic acid) in tuna oil was much higher. </p><p> </p><p>Telah dilakukan penelitian mengenai penentuan spektra minyak ikan tuna dan lemak babi dengan menggunakan FTIR. Penelitian ini bertujuan untuk mengetahui profil spektra IR dari lemak babi dan minyak ikan tuna serta membandingkan kedua profil spektranya. Profil dan perbandingan spektra IR lemak babi dan minyak ikan tuna dapat digunakan sebagai dasar penentuan apakah suatu bahan atau produk terkontaminasi lemak babi. Profil asam lemak babi hasil analisis FTIR menunjukkan adanya perbedaan yang cukup signifikan pada pola-pola penyerapan spektra, khususnya pada bilangan gelombang 3010-3000, 1680-1600 dan 968-966 cm-1 yang merepresentasikan perbedaan komposisi dan jenis asam lemak pada sampel lemak babi dan minyak ikan tuna. Pola serapan pada bilangan gelombang 3007 dan 1653 cm-1 (ikatan rangkap C=C cis) untuk sampel minyak ikan tuna menunjukkan puncak yang relatif tinggi jika dibandingkan dengan sampel lemak babi karena persentase asam lemak MUFA (asam oleat) pada minyak ikan tuna jauh lebih tinggi. </p>

scholarly journals The effect of fatty acid profile on the stability of non-traditional and traditional plant oils

10.5219/1064 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 744-750
Author(s):  
Josef Soukup ◽  
Lenka Kouřimská
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Sunflower Oil ◽  
Plant Oils ◽  
Weight Changes ◽  
High Oleic ◽  
Peroxide Values ◽  
Sunflower Oils ◽  
The Stability

The effect of fatty acid composition on the autoxidation of selected plant oils (rapeseed (canola) oil, corn oil, frying oil, grapeseed oil, pomace olive oil, rice bran oil, sunflower oil and high oleic sunflower oil) during their storage was studied. Oils were purchased in retail food stores. Oxidative stability of plant oils was monitored during the storage under the Schaal test conditions at 60 °C in 100 mL beakers and the dark for 40 days. The weight changes, the peroxide and acid values were analysed during the storage. Changes in the composition of fatty acids were analyzed by the gas chromatography-mass spectrometry. The results obtained by monitoring the weight changes of oils correlated with their peroxide values. The induction period in case of grapeseed and sunflower oils was 27 and 28 days respectively. The induction period for frying and rapeseed oils were around 35 days. The remaining four oils had induction periods over 40 days. The acid values at the end of experiment correspond to both the relative weight gain and the the peroxide values. The stability of oils depended mainly on the degree of fatty acids unsaturation. A strong negative correlation between oleic acid content and oil stability expressed as the peroxide value was found. The significant positive correlation was found in case of linoleic acid. The relative content of polyunsaturated fatty acids decreased during the storage while the content of saturated and monounsaturated fatty acids increased. The highest relative increase in oleic acid was found at the least stable oils, grapeseed and sunflower oils, by 37.5% and 25.3% respectively. The initial content of free fatty acids monitored by the acid value did not affect the oxidation rate. With consideration to all monitored parameters the grapeseed and the sunflower oils were the least stable. The most stable ones were olive pomace and high oleic sunflower oils.

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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