scholarly journals Management of lamb nutrition as a way for modeling fatty acid profiles in meat

2020 ◽  
Vol 36 (2) ◽  
pp. 127-138
Author(s):  
Dragana Ruzic-Muslic ◽  
Milan Petrovic ◽  
Zorica Bijelic ◽  
Violeta Caro-Petrovic ◽  
Nevena Maksimovic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritional Value ◽  
Feeding Strategy ◽  
Saturated Fatty Acids ◽  
Future Research ◽  
Feeding System ◽  
Fatty Acid Profiles ◽  
Lamb Meat ◽  
Selection Of

In addition to nutritional value, a very important criterion for the selection of meat, for the modern consumer is the health aspect, i.e. the content of fat and the profile of fatty acids in meat. The content of fat and fatty acids, among other things, is conditioned by the feeding system and the rearing method. Lambs fed on pasture have a lower share of fat in the carcass than animals fed with a concentrated mixture, in a closed system. The recommended value for the ratio of polyunsaturated to saturated fatty acids is up to 0.45, and below 4.0 for the n-6 and n-3 fatty acids ratio. Taking into account that the influence of lamb nutrition on these relationships is significant, modelling of fatty acid composition should be directed to the lamb nutrition system which leads to a decrease in the content of saturated and an increase in the concentration of polyunsaturated (PUFA) fatty acids in meat. A feeding strategy involving a grazing feeding system of lambs results in a higher content of n-3 PUFA, CLA and a more favourable n-6/n-3 ratio of fatty acids, while the lamb meat originating from animals fed concentrated diets has a higher proportion of n-6 PUFA and a higher n-6 ratio/n-3 fatty acids, which exceeds the recommended value of 4.0. Conjugated linoleic acid (CLA) is of great importance since it has an anticancer, antidiabetic effect as well as an effect on the immune system, suggesting a direction for future research on lamb meat.

scholarly journals Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Animals ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 59
Author(s):  
Natalia Śmietana ◽  
Remigiusz Panicz ◽  
Małgorzata Sobczak ◽  
Przemysław Śmietana ◽  
Arkadiusz Nędzarek
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Nutritional Value ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Chemical Score ◽  
Very High ◽  
Acid Index

The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May–September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

scholarly journals Effects of polyunsaturated fatty acids in diets fed to sows on fatty acids in brain, muscle and skin of their piglets

2020 ◽  
Vol 50 (1) ◽  
pp. 47-54
Author(s):  
I De Gasperín ◽  
J.G. Vicente ◽  
J.M. Pinos-Rodríguez ◽  
F Montiel ◽  
R Loeza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Profiles ◽  
Polyunsaturated Fat ◽  
Pork Lard ◽  
Piglet Survival

The aim of this research was to determine fatty acid profiles in piglet brain, skin, and muscle, and in the milk of sows fed fat with different saturation grades during gestation and lactation. At 42 days of gestation, 50 multiparous sows were randomly allocated to one of two treatments, namely a diet containing pork lard (n = 25) and a diet containing soybean oil (n = 25). The fats were provided at 3.6% during gestation and at 4% during lactation. The experimental diets were offered through the weaning of the piglets. The fatty acid profile of the milk was determined fourteen days after parturition. At weaning (21 days postpartum) and seven days later, one of the piglets (n = 64) from 16 sows allocated to each treatment was selected at random to determine fatty acid profiles in brain, skin and muscle. Saturated and monounsaturated fatty acids were higher in the diet with pork lard than in that with soybean oil, in which the polyunsaturated fat content was higher. A higher saturation of fatty acids was found in milk from the sows that consumed pork lard, which contained more saturated fatty acids than the milk from sows that consumed soybean oil. The fatty acid profiles in muscle and skin of the piglets were affected by the diet of the sows. However, the fatty acid profile of the piglets’ brains was not affected by the diet of their mothers. Keywords: fat saturation, lard, piglet survival, sow feeding, soybean oil

scholarly journals Characterization of planktonic and biofilm fatty acid profiles and evaluation of their trophic transfer potential to Hyalella Azteca

2021 ◽  
Author(s):  
Jerry Chien-Yao Chao
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Bacterial Species ◽  
Saturated Fatty Acids ◽  
Hyalella Azteca ◽  
Fatty Acid Profiles ◽  
Fa Composition ◽  
Branched Chain ◽  
Transfer Potential

Fatty acid (FA) composition between biofilms and batch planktonic cultures were compared for two bacterial species Pseudomonas aeruginosa and Staphylococcus aureaus. Biofilm cultures exhibited decrease in saturated fatty acids (SAFA) that potentially conform to a more fluidic biophysical membrane property. The amount of FA in the biofilms' extracellular polymeric substance was not sufficient to consider it having a major contribution to the observed differences between biofilms and batch planktonic cultures. While biofilm grazing by the amphipod Hyalella azteca was evident, only certain bacteria-specific FA appeared to have the potential to be retained (odd-number SAFA and branched-chain FA). H. azteca with diet strictly consisted of bacteria biofilms did not demonstrate significant changes in their nutritional condition in terms of ω-3 and ω-6 polyunsaturated fatty acids (PUFA): combined with the results from fasting trials, H. azteca appears to have the capacity to retain ω-3 and ω-6 PUFAs up to 10 days.

High Oleic Sunflower: Studies on Composition and Desaturation of Acyl Groups in Different Lipids and Organs

1990 ◽  
Vol 45 (3-4) ◽  
pp. 166-172 ◽  
Author(s):  
Petra Sperling ◽  
Ute Hammer ◽  
Wolfgang Friedt ◽  
Ernst Heinz
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Electron Transport ◽  
Fatty Acid Profiles ◽  
High Oleic ◽  
Oleate Desaturase ◽  
Electron Transport Chains ◽  
Selection Of

Abstract A selection of lipids from achenes, cotyledons after germination, roots and leaves of normal and high oleic varieties of sunflower were analyzed with regard to their fatty acid profiles. The lipids included triacylglycerol and phosphatidylcholine as ER-made components and mono-and digalactosyl diacylglycerol as plastid-localized glycolipids. A comparison of fatty acid pat­ terns showed that the block in oleate desaturation of the high oleic variety is confined to the ER of fat accumulating embryos, but that upon germination the oleate desaturation in the cotyledonary ER is rapidly derepressed. These data are supported by enzymatic experiments. In microsomes from maturing fruits of the high oleic variety oleoyl-phosphatidylcholine desaturase could not be detected, whereas o leoyl-CoA : lyso-phosphatidylcholine acyltransferase and components of the microsomal electron transport chains were not affected. A correlation in the expression of desaturation blocks in seed and root fatty acids as observed in mutants of other species was not observed which, therefore, cannot be generalized. Our data are discussed in terms of the existence of two ER-specific oleate desaturase activities.

scholarly journals Fatty acid and lipophilic vitamin composition of seaweeds from Antalya and Çanakkale (Turkey)

2019 ◽  
Vol 70 (3) ◽  
pp. 312 ◽  
Author(s):  
F. Caf ◽  
N. Şen Özdemir ◽  
Ö. Yılmaz ◽  
F. Durucan ◽  
İ. Ak
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acids ◽  
Acid Group ◽  
Major Fatty Acid ◽  
Fatty Acid Profiles ◽  
Brown Seaweeds ◽  
Red Seaweeds ◽  
Cystoseira Barbata ◽  
Sargassum Vulgare

The lipophilic vitamin and fatty acid profiles were determined in five edible seaweeds: Corallina elongata J. Ellis & Solander, 1786; Cystoseira barbata (Stackhouse) C. Agardh, 1820; Jania rubens (Linnaeus) J.V. Lamouroux, 1816; Laurencia obtusa (Hudson) J.V. Lamouroux, 1813 and Sargassum vulgare C. Agardh, 1820. Saturated fatty acids (SFAs) were the major fatty acid group, and16:0 formed the highest SFA content (34–40%). 16:0 was higher in the brown seaweeds (C. barbata, 40.55%; S. vulgare, 37.11%) than in the red seaweeds (C. elongata, 36.5%; L. obtusa, 34.57%; J. rubens, 34.22%). The other major fatty acids in the seaweeds were 18:1n-9 and 16:1n-7 from MUFA in the analyzed species. In addition, EPA was found in significant levels in the red seaweeds, whereas DHA was not detected in the analyzed species. The findings showed that difference among species were not statistically significant (p = 0.09–0.11), yet differences between two families (Sargassaceae and Corallinaceae) were significant (p = 0.006) in the fatty acid profile (p < 0.01). Also, differences between the Corallinaceae and Rhomomelaceae families were partially significant (p = 0.011–0.013) (p < 0.01). K1 and K2 vitamins as well as δ-tocopherol, α-tocopherol and retinol acetate were determined to be present in the seaweed extracts. Finally, ergosterol, stigmasterol and ß-sitosterol were found in all samples in differing ratios per species.

scholarly journals Differentiation of Symphytum Species Using RAPD and Seed Fatty Acid Patterns

2010 ◽  
Vol 5 (4) ◽  
pp. 1934578X1000500 ◽  
Author(s):  
Tamer Özcan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Developmental Stages ◽  
Fatty Acid Profiles ◽  
Morphological Descriptors ◽  
Rapd Primer ◽  
Fatty Acid Patterns ◽  
Genotypic Characteristics ◽  
Selection Of

RAPD and fatty acid profiles, and α-tocoferol contents of the seeds of some Symphytum species were analyzed for their differentiation. Discriminative patterns were found in the examined species. Genotypic characteristics of three Symphytum species were experienced using 20 decamer RAPD primers. The majority of band positions varied between species. The total amplified products of 20 RAPD primers was 247 (average of 12.35 bands per primer), of which 189 bands were polymorphic, corresponding to nearly 76.1% genetic diversity. The number of bands for each RAPD primer varied from 8 (UBC320) to 18 (OPA7). The percent of polymorphic bands ranged from 45.4% (OPJ20) to 93.3% (OPA16). Major unsaturated fatty acids in the seeds were linoleic, γ-linolenic and oleic acids; α-linolenic and eicosenoic acids exhibited lower levels. Variations in quantities and total ratios of fatty acid groups, and α-tocopherol contents were also observed between the species, and the developmental stages of the seeds. Significant differences were found for the whole series of fatty acids between species, in addition to the calculated ratios ( p < 0.05). Differences were also significant for fatty acid traits between two developmental stages of the seeds of endemic S. pseudobulbosum ( p < 0.05). In some morphological descriptors of the seeds, difference was found at a significant level ( p < 0.05). Obtained data based on genetic and biochemical variations seem to be useful for molecular delimitation of Symphytum, in addition to selection of the genotypes expressing a high amount of GLA.

Relationship between the unsaturated fatty acid profile of poultry meat and the volatile aldehydes produced by the meat

2007 ◽  
Vol 2007 ◽  
pp. 18-18
Author(s):  
C. Rymer ◽  
R.A. Gibbs ◽  
D.I. Givens
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Human Consumption ◽  
Fatty Acid Profiles ◽  
Pufa Content ◽  
Volatile Aldehydes

Enriching chicken meat with the very long chain n-3 polyunsaturated fatty acids (VLC n-3 PUFA) 20:5 (EPA) and 22:6 (DHA) is a possible means of increasing the human consumption of these essential fatty acids as current levels of intake of these fatty acids are extremely low. However, a potential drawback of increasing the VLC n-3 PUFA content of chicken meat is that the oxidative stability of the meat is reduced. PUFA are more oxidatively unstable than monounsaturated or saturated fatty acids, and the aldehydes produced by the n-3 PUFA during autoxidation have a lower taste threshold, and are much more unpalatable, than the aldehydes associated with autoxidation of the n-6 series of PUFA. The objective of this study was to determine what relationship there was between the fatty acid profiles of chicken meat that had been enriched (by dietary means) with VLC n-3 PUFA and the volatile aldehydes that were produced by the meat after it had been cooked.

Lipolysis and biohydrogenation of linoleic and linolenic acid in vitro: comparison of linseed products and grass

2003 ◽  
Vol 2003 ◽  
pp. 169-169 ◽  
Author(s):  
T. T. Chow ◽  
V. Fievez ◽  
K. Raes ◽  
D. Demeyer ◽  
S. de Smet
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Feeding Strategy ◽  
Saturated Fatty Acids ◽  
Physical Treatment ◽  
Nutritional Guidelines

With respect to human health, nutritional guidelines emphasise on increasing the ratio poly-unsaturated/saturated fatty acids (P/S) (> 0.7) and reducing the n-6/n-3 ratio (< 5). Beef is generally characterised by a low P/S ratio (0.1), while the n-6/n-3 ratio may vary between 2 and 10 depending on the feeding strategy. Hence, the provision of n-3 fatty acids by the diet is crucial for optimising the fatty acid composition of meat. However, PUFA are hydrolysed and subsequently hydrogenated in the rumen to more saturated fatty acids and intermediates that are absorbed from the intestinal tract and transported to the tissues. Lipolysis and hydrogenation may thus affect the meat fatty acid composition. For ruminants, important sources of linolenic acid (C18:3n-3) are linseed and fresh grass. Prior to use in animal nutrition, linseed needs physical treatment like extrusion or crushing. The aim of the present in vitro experiment was to study lipolysis and biohydrogenation of linoleic acid (C18:2n-6) and C18:3n-3 in fresh grass and extruded or crushed linseed products.

scholarly journals Characterization of planktonic and biofilm fatty acid profiles and evaluation of their trophic transfer potential to Hyalella Azteca

2021 ◽  
Author(s):  
Jerry Chien-Yao Chao
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Bacterial Species ◽  
Saturated Fatty Acids ◽  
Hyalella Azteca ◽  
Fatty Acid Profiles ◽  
Fa Composition ◽  
Branched Chain ◽  
Transfer Potential

Fatty acid (FA) composition between biofilms and batch planktonic cultures were compared for two bacterial species Pseudomonas aeruginosa and Staphylococcus aureaus. Biofilm cultures exhibited decrease in saturated fatty acids (SAFA) that potentially conform to a more fluidic biophysical membrane property. The amount of FA in the biofilms' extracellular polymeric substance was not sufficient to consider it having a major contribution to the observed differences between biofilms and batch planktonic cultures. While biofilm grazing by the amphipod Hyalella azteca was evident, only certain bacteria-specific FA appeared to have the potential to be retained (odd-number SAFA and branched-chain FA). H. azteca with diet strictly consisted of bacteria biofilms did not demonstrate significant changes in their nutritional condition in terms of ω-3 and ω-6 polyunsaturated fatty acids (PUFA): combined with the results from fasting trials, H. azteca appears to have the capacity to retain ω-3 and ω-6 PUFAs up to 10 days.

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