scholarly journals Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar

2013 ◽  
Vol 67 (6) ◽  
pp. 999-1006 ◽  
Author(s):  
Snezana Ivanovic ◽  
Zoran Stojanovic ◽  
Jovanka Popov-Raljic ◽  
Milan Baltic ◽  
Boris Pisinov ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Wild Boar ◽  
Ph Value ◽  
Cholesterol Content ◽  
Fatty Acids Profile ◽  
External Standard Method ◽  
Significant Difference ◽  
Hue Angle ◽  
Cholesterol Determination

Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from Duroc x Yorkshire (D x Y), Duroc x Yorkshire x wild boar (D x Y x WB) crossbreeds and wild boars (WB) was investigated. Samples for all tests were taken from m. longissimus dorsi. Chemical composition and pH value were tested by ISO methods. Fatty acid and cholesterol determination was performed by gas chromatography technique with external standard method. Color was determined instrumentally using the thristimulus colourimeter. The overall sensoric quality (appearance, texture and smell) of samples of raw meat was evaluated. In evaluation of results the scoring system was used. In chemical composition (moisture, fat, protein, ash) and pH values statistically significant difference was noted (p<0,05) between each of the examined groups. Also, among all the examined groups statistically significant difference (p<0,05) was found for fatty acids and cholesterol content. Measurment of the color of meat from all three groups showed that the L*, a * b *, Chroma and Hue angle were also statistically significantly different (p<0,01).

scholarly journals Influence of breed on selected quality parameters of fresh goat meat

2020 ◽  
Vol 63 (2) ◽  
pp. 219-229
Author(s):  
Snežana Ivanović ◽  
Marija Pavlović ◽  
Ivan Pavlović ◽  
Aleksandra Tasić ◽  
Jelena Janjić ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Volatile Compounds ◽  
Ph Value ◽  
Quality Parameters ◽  
Saanen Goat ◽  
Goat Meat ◽  
Significant Difference ◽  
The Impact

Abstract. The potential of goats to produce a high-quality meat is mainly reflected in their healthy fats, low calorie intramuscular fats, saturated fats, and, especially, their high ratios of unsaturated (UFA) and saturated (SFA) fatty acids, as well as hypocholesterolemic and hypercholesterolemic fatty acids. The aim of this study was to collect and compare meat quality parameters for domestic Balkan, Alpine and Saanen goats of the same age. Samples for all tests were taken from musculus gluteus superficialis. Chemical composition, pH value, fatty acid composition, content of volatile compounds, color and overall sensory quality (appearance, texture and smell) were determined. In chemical composition, moisture, fat, protein and ash varied significantly between each of the examined groups as opposed to pH values. Furthermore, among all the examined groups a significant difference was found for fatty acids and volatile compounds. Determined ratio of polyunsaturated fatty acids (PUFAs) to SFAs was 0.089, 0.085 and 0.071 for Balkan, Alpine and Saanen goat meats, respectively. Regarding that ratio, Saanen goat meat had the most favorable characteristics. Saanen goat meat showed the highest nutritional value. On the other hand, Balkan goat meat had the lowest intramuscular fat content. Measurements of the meat color from all three groups, as well as overall acceptability, showed significant differences between breeds. Obtained results point to the impact of breed on chemical composition and fatty acid profile of goat meat.

scholarly journals Lamb Meat Quality and Carcass Evaluation of Five Autochthonous Sheep Breeds: Towards Biodiversity Protection

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3222
Author(s):  
Maria Giovanna Ciliberti ◽  
Antonella Santillo ◽  
Rosaria Marino ◽  
Elena Ciani ◽  
Mariangela Caroprese ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Meat Quality ◽  
Fatty Acid Content ◽  
Principal Component ◽  
Human Consumption ◽  
Sheep Breeds ◽  
Fatty Acids Profile ◽  
Lamb Meat

In the present study, the evaluation of the carcasses and meat quality, in terms of chemical composition and fatty acid profile, of lambs from five autochthonous sheep breeds (Altamurana, Bagnolese, Gentile di Puglia, Laticauda, and Leccese) reared in continental Southern Italy, were studied. All the carcasses were evaluated according to the EU Mediterranean classification system for carcasses weighing less than 13 kg. Meat chemical composition and fatty acids profile were assessed on both loin and leg commercial cuts. Fatty acid composition of loin resulted in differences among breeds, displaying lower values of saturated fatty acid in Altamurana, Bagnolese, and Leccese breeds and the highest content of polyunsaturated fatty acid in the Altamurana breed. Principal component analysis grouped lamb according to fatty acid content and to conjugated linoleic acid (CLA), omega n-3 and n-6 fatty acids; thus, Altamurana, Bagnolese, and Leccese breeds are characterized by the highest values of CLA content. Our data demonstrated that lamb meat from autochthonous breed has good carcass quality and the content of CLA, n-3, and n-6 was valuable for human consumption; therefore, the valorisation of local meat quality can help to avoid the extinction of the autochthonous breed offering to the market and consumer’s high nutritive products.

scholarly journals Sensorial Properties, Chemical Characteristicsand Fatty Acids Profile of Cheese Fortified by Encapsulated Kilka Fish Oil

2016 ◽  
Vol 10 (3) ◽  
pp. 208 ◽  
Author(s):  
SeyedReza Hejazian ◽  
SeyedehZeynab Hatami Takami ◽  
Esmaeil Ghanbari Shendi
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Fish Oil ◽  
Point Of View ◽  
Poultry Feed ◽  
Control Treatment ◽  
Treatment Results ◽  
Fatty Acids Profile ◽  
Significant Difference ◽  
Spray Dried

<p>However Kilka is a valuable fish in nutritional point of view, but a large part of it used in poultry feed. The main<br />reason is the undesirable odor. In this study Kilka oil was blended with milk at 1% and 2% level and then the<br />mixture spray dried. These encapsulated Kilka oil were added to cheese as a fortificant materials at 5% level.<br />Cheese without encapsulated Kilka oil was as a control treatment. Results showed that there was no significant<br />difference (p&gt;0.05) between color of fortificated cheese with control cheese. There was no significant difference<br />(p&gt;0.05) between odor of cheese with 5% encapsulated Kilka oil that contain 1% Kilka oil (A) with control<br />cheese. There was no significant difference (p&gt;0.05) between flavor of cheese with 5% encapsulated Kilka oil<br />that contain 1% Kilka oil (A) with cheese with 5% encapsulated Kilka oil that contain 2% Kilka oil (B) but there<br />was significant difference (p&lt;0.05) between these two treatments with control cheese. Also, the eicosapentaenoic<br />acid (EPA) and docosahexaenoic acid (DHA) content of fortified cheeses had significant difference (p&lt;0.05)<br />with control cheese.</p>

The effect of dietaryChlorella vulgarisinclusion on goat's milk chemical composition, fatty acids profile and enzymes activities related to oxidation

2017 ◽  
Vol 102 (1) ◽  
pp. 142-151 ◽  
Author(s):  
E. Tsiplakou ◽  
M. A. M. Abdullah ◽  
A. Mavrommatis ◽  
M. Chatzikonstantinou ◽  
D. Skliros ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Enzymes Activities ◽  
Fatty Acids Profile ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals Effect of laying period and duck origin on egg characteristics

2006 ◽  
Vol 49 (4) ◽  
pp. 400-410 ◽  
Author(s):  
A. Okruszek ◽  
J. Książkiewicz ◽  
J. Wołoszyn ◽  
T. Kisiel ◽  
A. Orkusz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Specific Gravity ◽  
Protein Content ◽  
Unsaturated Fatty Acids ◽  
Ph Value ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Egg White ◽  
Egg Laying ◽  
Egg Weight

Abstract. The study was carried out on eggs of two-year-old Orpington ducks (O1) and crossbred ducks Khaki Campbell×Orpington (KhO). Eggs for analysis were collected in the 6th and the 22nd week of egg laying. The eggs of KhO ducks had greater weight (72.45 g), specific gravity (1.083 g/cm3) and a thicker shell (0.67 mm) in comparison to eggs of the O1 population (70.64 g, 1.081 g/cm3 and 0.65 mm, respectively). Eggshell content accounted for 9.53% and 7.85% of egg weight in KhO and O1 ducks, respectively. Eggs of KhO ducks were characterized by a lower egg white index (0.07), yolk content (39.48%) and protein content of egg white as well as lower L* parameter of yolk than eggs of O1 ducks. In KhO eggs, yolk lipids contained more C 18:1 cis-9, C 20:4, C 22:6 and C 20:5 and less α C 18:3 and C 18:1 trans-11 fatty acids than those of O1 eggs. The eggs laid in the 6th week had greater weight (by 3.61 g), specific gravity (by 0.01 g/cm3), egg white content (by 2.26%), eggshell thickness (by 0.04 mm), strength (by 10.70 N) and deformation (by 0.90%), and lower yolk content (by 2.34%) than the eggs laid in the 22nd week of laying. Furthermore, the eggs laid at the beginning of the second laying period were characterized by higher protein content of egg white and yolk (by 0.26% and 0.49% respectively) and pH value of egg white and yolk, lower lightness of yolk (L*), higher unsaturated fatty acids (UFA) content of yolk (especially polyunsaturated fatty acids – PUFA, by 2.53%), and lower saturated fatty acids (SFA) content of yolk (by 3.10%) and total cholesterol content (by 2.38%).

scholarly journals Effect of dietary phyto-humic preparations on lipids indices of commercial laying hen eggs

2019 ◽  
Vol 75 (03) ◽  
pp. 6197-2019 ◽  
Author(s):  
FABIOLA BUBEL ◽  
ZBIGNIEW DOBRZAŃSKI ◽  
EUGENIUSZ R. GRELA ◽  
ŁUKASZ BOBAK ◽  
MACIEJ OZIEMBŁOWSKI
Keyword(s):  
Fatty Acids ◽  
Total Cholesterol ◽  
Cholesterol Content ◽  
Atherogenic Index ◽  
Control Group ◽  
Fatty Acids Profile ◽  
Group A ◽  
Dietary Value ◽  
Thrombogenic Index ◽  
Group B

The aim of the study was to determine the effect of three different phyto-humic feed preparations on the basic qualitative characteristics of eggs, i.e. total cholesterol content and fatty acid profile of the yolk. The study was carried out on 80 Lohmann Brown (LB) laying hens in an experimental facility with a floor maintenance system on a straw bedding (5 layers/m2). A control group (K) and three experimental ones (A, B, C), with 20 birds in each (in separate pens), were created. The birds were placed in the 16th week of life, while the experimental preparations were introduced in the 22nd week of life and were administered for 43 weeks (constant 3% addition to the feed mixture).The following preparations were applied: humic-peat (H-t) in group A, humic-herbal (H-z) in group B, and humic-lucerne (H-1) in group C. The eggs for the study were collected three times, 30 eggs from each group in the following periods: 1st series – 31st week of life (peak of laying period); 2nd series – 54th week of life (later phase of laying period) and 3rd series – 65th week of life (final phase of laying period). Six samples (mean of 5 well-mixed yolks) from each group in three laying periods (360 eggs were used in total) were prepared for laboratory analyzes (lipids examination). Laboratory analyzes were performed using a chromatograph – Finnigan Focus PolarisQ manufactured by Thermo Electron with capillary columns: HP-88 by Agilent J&W (fatty acids) and Rtx-1MS by Restek (cholesterol). The applied phytohumic preparations – but only those with a share of dried lucerne or herbs – significantly (p ≤ 0.05) reduced total cholesterol content, especially in group C (10.88 mg/g yolk) compared to group K (11.94 mg/g yolk). All preparations positively influenced the fatty acids profile of yolk; there was a significant (p ≤ 0.05) increase in the concentration of n-3 PUFAs (max 2.84% in the group B), the n-6/n-3 ratio decreased significantly (most beneficial 8.33 in group B), and lipids quality improved: atherogenic index (AI) decreased significantly (p ≤ 0.05) in group A (0.32) and thrombogenic index (TI) was a significantly (p ≤ 0.05) lower in all experimental groups (0.83 – 0.84) compared to group K (0.36 and 0.87 respectively). Dietary phyto-humic preparations increased the nutritional and dietary value of hen eggs.

scholarly journals PERUBAHAN KOMPOSISI KIMIA KIJING LOKAL (Pilsbryoconcha exilis) SEGAR DAN KUKUS

Marinade ◽  
2020 ◽  
Vol 3 (02) ◽  
pp. 148-159
Author(s):  
Nurjanah Nurjanah ◽  
Agoes M. Jacoeb ◽  
Taufik Hidayat
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Research Method ◽  
Mineral Content ◽  
Local Community ◽  
Saturated Fatty Acids ◽  
Amino Acid Content ◽  
Cholesterol Content ◽  
Low Cholesterol

Local mussel is a type of shellfish which is rich in minerals, fatty acids and essential amino acids and has a low cholesterol content. The local gravestone is currently only used as food by the local community which is processed by steaming. This study aims to determine the chemistry of the local gravestone. The research method used was morphometric, proximate analysis, amino acids using HPLC, fatty acids using GC, and minerals using AAS. The proximate results showed that the air and fat content decreased, while the ash, protein, and carbohydrate content increased due to the steaming process. Saturated fatty acids in local mussels tend to rise after steaming, except for palmitic which has decreased, while unsaturated fatty acids have decreased after steaming. Protein The salt-soluble content of local mussel is higher in air-soluble protein. The highest amino acid content is glutamic acid. The highest macro mineral content in local mussel meat is calcium 5,808.85 ppm, and the highest is sodium at 51.46 ppm, while the highest micro mineral is iron at 445.06 ppm, and the best is copper at 0.16 ppm . Generally, the chemical composition of local mussels on average decreased after the steaming process.

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