scholarly journals Comparison of the Fatty Acid Composition and Lipid Nutritional Indices of Meat in Two Lines of Slow-Growing Chickens and Their F1 Crosses

2018 ◽  
Vol 2 (3) ◽  
pp. 244-252
Author(s):  
Teodora Popova ◽  
◽  
Maya Ignatova ◽  
Evgeni Petkov ◽  
◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Nutritional Indices ◽  
Slow Growing

scholarly journals Effects of Intensive and Semi-Intensive Production on Sheep Milk Chemical Composition, Physicochemical Characteristics, Fatty Acid Profile, and Nutritional Indices

Animals ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 2578
Author(s):  
Eleni Kasapidou ◽  
Zoitsa Basdagianni ◽  
Vasileios Papadopoulos ◽  
Chrysoula Karaiskou ◽  
Anastasios Kesidis ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Acid Composition ◽  
Nutritional Value ◽  
Farming System ◽  
Physicochemical Characteristics ◽  
Nutritional Indices ◽  
Sheep Milk ◽  
Intensive Production

Dairy sheep farming is a vital sector of the agricultural economy in Greece. Information on the effect of the farming system on sheep milk characteristics is critical for producing dairy products with improved nutritional value according to the current guidelines for healthy food consumption. This study aimed to investigate the basic composition, physicochemical characteristics, fatty acid composition, and nutritional indices of milk produced in intensive and semi-intensive sheep farms. Bulk tank milk samples from 20 intensive and 20 semi-intensive sheep farms were examined. Sheep in the intensive farms were kept indoors and were fed with roughage, silage, and concentrates. Sheep in the semi-intensive farms were kept indoors during the night and were moved to the pastures during the day. Sheep were fed with roughage, silage, and concentrates in combination with grazing. Milk composition and somatic cell count were determined with automatic analyzers. The physicochemical characteristics were determined with standard laboratory methods. The fatty acid composition was analyzed by gas chromatography. The farming system did not affect milk chemical composition and physicochemical characteristics. However, milk fatty acid composition and nutritional value were significantly improved in milk from farms using the semi-intensive production system, and this favorable effect was attributed to the inclusion of pasture in sheep diet.

scholarly journals Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2914
Author(s):  
Aurora Cittadini ◽  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
María V. Sarriés ◽  
José M. Lorenzo
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Acid Composition ◽  
Added Value ◽  
Volatile Profile ◽  
Nutritional Indices ◽  
Total Volatile ◽  
Finishing Diets ◽  
Off Flavors

The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 (D2), on the fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from forty-six foals. For this, foals were reared under a semi-extensive system and slaughtered at about 21 months of age. The outcomes showed that breed and finishing regime had a significant (p < 0.05) effect on the lipid and volatile profile of foal meat. In particular, JN foals reported higher polyunsaturated fatty acid contents and better nutritional indices in line with the health guidelines; whereas, BU and D1 groups generated higher amounts of total volatile compounds. However, it was the diet to occupy a central role in this study. Indeed, diet 2, due to its “ingredients” and composition, not only ameliorated the lipid profile of foal meat, but also reduced the generation of volatile compounds associated with lipid oxidation and minimized off-flavors. Thus, this diet could give an added value to the aromatic perception of meat and improve its sensorial acceptability.

scholarly journals Fatty acid composition of breast meat in two lines of slow-growing chickens reared conventionally or on pasture

2018 ◽  
Vol 1 (1) ◽  
pp. 70 ◽  
Author(s):  
Teodora Popova ◽  
Evgeni Petkov ◽  
Maya Ignatova
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Lipid Profile ◽  
Acid Composition ◽  
Monounsaturated Fatty Acids ◽  
Breast Meat ◽  
Slow Growing ◽  
Long Chain

The study was carried out to compare the fatty acid composition of the breast meat in two lines of slow growing chickens - La Belle (LB) and Bresse (BB), reared conventionally or having access to pasture. The differences in the lipid profile due to the lines and rearing strategies were assessed through two-way ANOVA. Both factors influenced the lipid composition in the breast meat, however the effect of pasture was more pronounced. It was associated with lower contents of C14:0, C16:0 and C16:1Δ7 (P<0.001), C18:1 (P<0.05), total saturated (SFA) and monounsaturated fatty acids (MUFA) (P<0.01), and significant increase (P<0.001) of the long chain polyunsaturated fatty acids (PUFA). These changes in the lipid profile of the breast meat in the chickens reared outdoors led to considerably lower atherogenic and thrombogenic indices, reduced n-6/n-3 ratio (P<0.001), as well as higher P/S and h/H values (P<0.001). Differences in the fatty acid composition of the breast meat were also due to the line of the birds, showing advantage of the LB over BB chickens. The former had lower contents of saturated (P<0.001) but higher long chain polyunsaturated fatty acids (P<0.05) which determined better nutritional indices of the breast meat in the LB line.

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.

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