Physical Parameters and Fatty Acids Profiles in Milanino, Mericanel Della Brianza, Valdarnese Bianca and Commercial Hybrids (Gallus Gallus Domesticus) Table Eggs

The aim of the present study is to investigate the physical parameters and fatty acid composition and related nutritional parameters of market-procured table eggs from Milanino, Mericanel della Brianza and Valdarnese Bianca hens compared to two commercial hybrid strains’ eggs to determine characterizing quality traits for traditional breeds conservation and valorization through high quality niche products. Fifty-four market eggs by three traditional breeds (Mericanel della Brianza—MRC; Milanino—MLN; and Valdarnese Bianca—VLD) and two commercial hybrid strains (Commercial Hybrid Brown—CHB; Commercial Hybrid White—CHW) have been analyzed—physical parameters, fatty acids profile and atherogenic and thrombogenic indexes were investigated. A General Linear Model—GLM was applied to data analysis with breed and genetic origin (traditional breed—TRD; commercial hybrid—HYB) as sources of variation. Two Principal Component Analyses (PCA) were carried out with physical parameters and fatty acid parameters as variables. Eggs produced by traditional breeds MRC MLN and VLD differentiate from eggs produced by commercial hybrids CHB and CHW in physical and chemical parameters (fatty acids parameters). The nutritional value of the traditional eggs has been demonstrated to be higher considering the yolk content, the PUFA fraction, the more favorable n6/n3 ratio and the atherogenic and thrombogenic indexes. Commercial layers’ eggs revealed their higher commercial value based on weight, albumen content and percentage of edible content.

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

Animals ◽

10.3390/ani11113222 ◽

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.

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Selected Physical and Chemical Characteristics of Eggs Laid by Hens Fed Diets with Different Levels of Hybrid Rye

Annals of Animal Science ◽

10.2478/aoas-2019-0028 ◽

2019 ◽

Vol 19 (4) ◽

pp. 1009-1020 ◽

Cited By ~ 1

Author(s):

Ewelina Węsierska ◽

Katarzyna Niemczyńska ◽

Małgorzata Pasternak ◽

Anna Arczewska-Włosek

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Nutritional Value ◽

Control Diet ◽

Saturated Fatty Acids ◽

Cholesterol Content ◽

Physical Parameters ◽

Hybrid Rye ◽

Physical And Chemical ◽

Different Levels

AbstractThe aim of the study was to evaluate the effect of different levels of dietary hybrid rye on eggs laid by Isa Brown laying hens and their quality, such as physical parameters, nutritional value (basic chemical composition, cholesterol content, fatty acid profile) as well as safety (microbiological purity). A total of 72 Isa Brown hens aged 26 weeks were allocated to 3 groups fed with 0%, 15% and 25% levels of hybrid rye in their diet up to week 50. At week 50, 72 eggs per group were collected for analysis. The 25% rye level had no significant effect on most of the examined physical parameters; however, a tendency to heavier eggs in this group was noted. An increased rye level resulted in lighter yolks with a lowered share of redness and yellowness compared to those obtained from hens fed a control diet. The administration of 25% of rye in the diet influenced the basic chemical composition of the yolks by increasing the water content and reducing the fat content, but with no significant effect on the contents of ash, chlorides and cholesterol. The sum of saturated fatty acids in yolks decreased along with the increase in dietary rye level while the sum of mono- and polyunsaturated fatty acids increased. Moreover, a lowered ratio of ω-6: ω-3 fatty acids was found with dietary rye level increases.

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Egg Production Systems, Open Space Allowance and Their Effects on Physical Parameters and Fatty Acid Profile in Commercial Eggs

Animals ◽

10.3390/ani11020265 ◽

2021 ◽

Vol 11 (2) ◽

pp. 265

Author(s):

Stefano Paolo Marelli ◽

Manuela Madeddu ◽

Maria Grazia Mangiagalli ◽

Silvia Cerolini ◽

Luisa Zaniboni

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Production System ◽

Egg Production ◽

Open Space ◽

Production Systems ◽

Principal Component ◽

Physical Parameters ◽

Outdoor Space

Food function is nowadays not merely limited to nourishment supplying; consumers’ interest is oriented to food healthiness and nutritional value, animal welfare, environmental impact of animal productions, and products’ traceability. The objective of the present work is to compare physical parameters and fatty acids profiles of market eggs produced from hens housed in four different systems. In addition, the effects of the presence of an outdoor space allowance (IND = no outdoor space allowance, OUT = outdoor space allowance) on the same parameters have been investigated. Sixty-nine market eggs from four different production systems labelled as Alternative (ALT), Enriched Cage (ECA), Litter Floor (LIF), and Organic (ORG) have been analysed. Physical parameters and fatty acid concentrations were measured. An ANOVA analysis was performed with production system and outdoor space allowance as sources of variation, two Principal Component Analyses (PCA) were carried out with physical parameters and fatty acid parameters as variables. The effects of the complex interactions occurring among production system, hen welfare, and eggs quality have been analysed in marketed eggs leading to the conclusion that eggs from different production systems available on the market are characterized by differences in fatty acid profile and physical parameters. In physical parameters the differences among systems were influenced by the whole egg weight, albumen weight and yolk weight. In fatty acids parameters the determining variables are the content in polyunsatured fatty acids (PUFA), linoleic acid concentration, and n6/n3 ratio.

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Egg Quality from Nera Atriana, a Local Poultry Breed of the Abruzzo Region (Italy), and ISA Brown Hens Reared under Free Range Conditions

Animals ◽

10.3390/ani11020257 ◽

2021 ◽

Vol 11 (2) ◽

pp. 257

Author(s):

Andrea Ianni ◽

Dayana Bartolini ◽

Francesca Bennato ◽

Giuseppe Martino

Keyword(s):

Fatty Acids ◽

Egg Quality ◽

Saturated Fatty Acids ◽

Electrophoretic Pattern ◽

Cholesterol Concentration ◽

Physical Parameters ◽

Monthly Basis ◽

Animal Products ◽

Fatty Acids Profile ◽

Abruzzo Region

The selection and diffusion in the poultry sector of hybrid breeds able to produce higher amount of meat and eggs, led over time to the erosion of genetic resources. One of the strategies that can be applied in order to stem such phenomenon, concerns the valorization of the animal products, meat or eggs, obtained from indigenous poultry breeds. Therefore, the aim of this study is to characterize the qualitative aspects of eggs obtained from the Nera Atriana hen, an Italian indigenous laying hen characteristic of the Abruzzo region, making a direct comparison with a commercial hybrid reared in the same environment and applying the same feeding protocol. The trial was conducted for a period of 5 months (from March to July 2019), in which 6 egg samplings were performed (one at the beginning and additional 5 on a monthly basis); each sampling involved the collection of 15 eggs per group of animals for a total of 90 eggs per genotype. Eggs were specifically subjected to evaluations of the physical parameters, including the yolk color, and analyses aimed at determining the content of total lipids, cholesterol, and β-carotene. In addition to this, the fatty acids profile and the electrophoretic pattern of the globular proteins of the yolk were characterized. Eggs from hybrid hens were characterized by higher total weight with significantly higher values specifically associated to albumen and yolk weight and to the albumen percentage. In the eggs obtained from the local hen, higher relative percentages were instead found in the quantity of shell and yolk; furthermore, in the same samples was observed a higher yolk redness, a cholesterol concentration tending to be lower although not significant (p = 0.0521), and a greater amount of saturated fatty acids which could justify a lower susceptibility of the food to oxidative processes following transformation with heat treatments. With regard to the fatty acid composition, differences were specifically observed for palmitic (C16:0) and palmitoleic (C16:1 cis-9) acids that showed higher relative percentages in eggs from local breed, and for the oleic acid (C18:1 cis-9) which was more represented in eggs from commercial hens. In conclusion, some interesting nutritional features, in a preliminary way, have been highlighted that could lead the consumer to prefer these “niche” products over those obtained from commercial hybrids.

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

Animals ◽

10.3390/ani11010059 ◽

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.

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Fat content and fatty acids profile of colostrum and milk of primitive Konik horses (Equus caballus gmelini Ant.) during six months of lactation

Journal of Dairy Research ◽

10.1017/s0022029908003336 ◽

2008 ◽

Vol 75 (3) ◽

pp. 302-309 ◽

Cited By ~ 15

Author(s):

Jan Pikul ◽

Jacek Wójtowski ◽

Romualda Danków ◽

Beata Kuczyńska ◽

Jacek Łojek

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Equus Caballus ◽

Fat Content ◽

Slight Effect ◽

Milk Samples ◽

Stage Of Lactation ◽

Fatty Acids Profile

The effect of the stage of lactation, the number of foals and age of the mare on changes in the fat content and fatty acid composition of colostrum and milk of primitive Konik horses was investigated. Colostrum and milk samples from 12 lactating mares were collected at the beginning of lactation, on the days 1 and 2 after foaling and then, starting from the first month of lactation, at 4-week intervals up to the sixth month of lactation. Significant differences were observed in fat content as well as the composition of some analysed fatty acids between colostrum and milk of mares of the Konik breed. The number of foalings and the age of mares did not have a statistically significant effect on the fat content in milk and had only a slight effect on the fatty acid composition. Milk produced by mares of the Konik breed is characterized by a considerable content of polyene fatty acids with 18 carbon atoms, a low ratio of n-6 fatty acids to n-3 fatty acids as well as low, highly advantageous values of atherogenic and thrombogenic indices.

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Kajian kualitas air pada area budidaya kurungan jaring tancap (KJT) di Danau Tutud Desa Tombatu Tiga Kecamatan Tombatu Kabupaten Minahasa Tenggara

e-Journal BUDIDAYA PERAIRAN ◽

10.35800/bdp.5.1.2017.14837 ◽

2017 ◽

Vol 5 (1) ◽

Author(s):

Christian Tokah ◽

Suzanne L. Undap ◽

Sammy N.J. Longdong

Keyword(s):

Water Quality ◽

Good Condition ◽

Laboratory Analysis ◽

Ex Situ ◽

Primary Data ◽

Physical Parameters ◽

Chemical Parameters ◽

Research Activities ◽

Physical And Chemical Parameters ◽

Physical And Chemical

The aim of this study was to measure and assess the physical and chemical parameters of water quality in the area of fixnet cage cultureat Lake Tutud Tombatu TigaVillagewhich included temperature, pH, DO, TDS, NO3, NO2, NH3 and PO4 in a different time.This research was conducted from August to November 2016. The research activities consisted of direct measurements in the field (in situ) using a Horiba instrument and laboratory analysis (ex situ) at the Agency for Industrial Research and Development Research Institute of Standardization and Industrial Manado. Determination points were done by purposive sampling which refers to the physiographic location wherever possible in order to represent or describe these waters.Water quality measured at4 stations using a Horiba at a depth of 0.5 meters from the bottom of the lake.Station I represented Inlet water, Station II where the cultivation A, Station III where the cultivation B and Station IVwhere no cultivation. The data obtained and collected were primary data i.e., measurement of physical and chemical parameters of water quality as well as watching for signs of sick fish, dead fish, and the growth of farmed fish.The results showed the water temperature ranged between 28-29 ° C, TDS 0266-0412 mg/L and chemical parameters for dissolved oxygen 2-5 mg/L, pH 7-8 and for the results of laboratory analysis, N03(0.7 - 6.3 mg/L), NO2(0001-0002 mg/L), NH3 (0180-1920 mg/L), PO4(0020-0209 mg/L). In general, the existence of water quality of lake Tutud were still in good condition except for NH3 concentrationthat exceeded quality standard limitsof Government Regulation No. 82 of 2001. Basically lake Tutud can still be used for fish farming, but the addition of new cages were not recommended. Keywords: Lake Tutud,water quality, physical parameters, chemical parameters, fix net cage

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The Effect of Nitrogen Input on Chemical Profile and Bioactive Properties of Green- and Red-Colored Basil Cultivars

Antioxidants ◽

10.3390/antiox9111036 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1036 ◽

Cited By ~ 1

Author(s):

Luís R. O. Cruz ◽

Ângela Fernandes ◽

Francesco Di Gioia ◽

Spyridon A. Petropoulos ◽

Nikolaos Polyzos ◽

...

Keyword(s):

Fatty Acids ◽

Nutritional Value ◽

Quadratic Function ◽

Omega 3 ◽

Chemical Profile ◽

Chemical Parameters ◽

Leaf Extracts ◽

N Input ◽

Omega 6 ◽

Antibacterial And Antifungal

In the present study, three red-colored (Dark Opal, Basilico Rosso, and Red Basil) and one green-colored landrace (Mitikas) of basil (Ocimum basilicum L.) were grown under four nitrogen regimes, namely Control (no fertilizer added), 200 ppm, 400 ppm, and 600 ppm of nitrogen (N). Fresh yield varied depending on N input following a quadratic function in all four genotypes, and green basil performed better compared to the red cultivars. A significant interaction of genotype × N input was recorded for most of the chemical parameters measured. Tocopherols contents of leaves were consistently higher in plants that received 200 ppm of N and lower in those receiving 600 ppm of N, especially in Dark Opal and Red Basil cultivars. Polyunsaturated fatty acids (PUFA) were the major category of fatty acids and Red Basil had the lowest ratio of omega-6/omega 3 (0.29) and thus the best fatty acid profile. Polyphenols content was the highest in Red Basil and Dark Opal (25 mg/g of extract on average) and the lowest in Mitikas and decreased with increasing N input. Similarly, antioxidant activity was the highest in Dark Opal and Red Basil fertigated with 200 ppm of N, whereas all the leaf extracts tested had good antibacterial and antifungal activity. In conclusion, basil chemical and bioactive profile was significantly influenced by both genotype and N input. Red-colored basil, although less productive, had the best chemical profile, and moderate levels of N input may provide the best compromise between yield, nutritional value, and bioactivity for the species.

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Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residue

Revista Brasileira de Zootecnia ◽

10.1590/s1516-35982011000200002 ◽

2011 ◽

Vol 40 (2) ◽

pp. 240-244 ◽

Cited By ~ 6

Author(s):

Rose Meire Vidotti ◽

Maria Teresa Bertoldo Pacheco ◽

Giovani Sampaio Gonçalves

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Nutritional Value ◽

Lipid Fraction ◽

Monounsaturated Fatty Acids ◽

Degree Of Saturation ◽

Degree Of Hydrolysis ◽

Animal Feeding ◽

Hydrolysis Of

The objective of this study was to determine the quality and composition of fatty acid in the lipid fraction of silages obtained from the residue of tilapia processing. Stratification of the lipid layer of the silages occurred at different times among the two types of silage (acid and fermented) and the greatest volume of oil was observed in acid silage (8.67% p/p). Although acid silage was more oxidized, it showed lower contents of free fatty acids probably because the degree of hydrolysis of its components is lower than that of fermented silage. Fatty acid composition did not differ among processes inasmuch as level of ϖ-3 was slightly higher in fermented silage. According to the degree of saturation, monounsaturated fatty acids stood out as the predominant category in acid and fermented silages with values of 39.69% and 33.39%, respectively. The use of antioxidants in the silage is needed because the process of production is carried out at temperatures higher than room temperature. The oil in the silages has excellent nutritional value and contains fatty acids essential for animal feeding.

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Effect of animal age and gender on fatty acid and elemental composition in Austrian beef applicable for authentication purposes

Chemical Papers ◽

10.2478/s11696-012-0179-6 ◽

2013 ◽

Vol 67 (3) ◽

Cited By ~ 4

Author(s):

Adriána Bednárová ◽

Ján Mocák ◽

Walter Gössler ◽

Margit Velik ◽

Josef Kaufmann ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Elemental Composition ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Principal Component ◽

Omega 3 ◽

Age And Gender ◽

And Gender

AbstractThe main aim of the present study was to find differences in the content of fatty acids and variations in elemental composition in beef samples of longissimus dorsi muscle related to cattle age and gender. A further goal was to describe interrelations among the selected variables (descriptors) characterising the samples. For this purpose, an extensive data table was compiled, which contains chemical descriptors specifying forty-six beef samples originating from four well-known Austrian grassland-based beef labels. The following descriptors were investigated: (a) concentrations of 33 fatty acids, (b) concentrations of 19 elements, (c) contents of dry-mass, protein, intramuscular fat, and ash, (d) total content of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA), and poly-unsaturated fatty acids (PUFA), (e) total contents of omega-3 (n-3) and omega-6 (n-6) PUFA and their ratio. The correlation analysis provided a number of statistically significant correlations among the descriptors, which were concordant with the results of the principal component analysis and cluster analysis. Furthermore, the effect of age and gender of cattle (both acting as target factors) on the fatty acid content and elemental composition of beef was examined by analysis of variance (ANOVA) and appropriate non-parametric tests. Several important interrelations among the beef characteristics investigated were also discovered. Finally, the most relevant beef descriptors were utilised in linear discrimination analysis (LDA) for predicting the slaughter age of the cattle for beef authentication.

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