scholarly journals Composition and Nutritional Value of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Animals ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 196
Author(s):  
Elisa Varona ◽  
Alba Tres ◽  
Magdalena Rafecas ◽  
Stefania Vichi ◽  
Ana C. Barroeta ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Nutritional Value ◽  
Oil Refining ◽  
Analytical Control ◽  
Dietary Energy ◽  
Feed Ingredients ◽  
Animal Feeding ◽  
By Products

Acid oils (AO) and fatty acid distillates (FAD) are oil refining by-products rich in free fatty acids. The objective of this study is their characterization and the identification of their sources of variability so that they can be standardized to improve their use as feed ingredients. Samples (n=92) were collected from the Spanish market and the MIU value (sum of moisture, insoluble impurities, and unsaponifiable matter), lipid classes, fatty acid composition, and tocol content were analyzed. Their composition was highly variable even between batches from the same producer. As FAD originated from a distillation step, they showed higher free fatty acid amounts (82.5 vs 57.0 g/100 g, median values), whereas AO maintained higher proportions of moisture, polymers, tri-, di-, and monoacylglycerols. Overall, the MIU value was higher in AO (2.60–18.50 g/100 g in AO vs 0.63-10.44 g/100 g in FAD), with most of the contents of insoluble impurities being higher than those in the guidelines. Tocol and fatty acid composition were influenced by the crude oil’s botanical origin. The calculated dietary energy values were, in general, higher for AO and decreased when a MIU correction factor was applied. The analytical control and standardization of these by-products is of the outmost importance to revalorize them as feed ingredients.

Effect of slaughter season on fatty acid composition, conjugated linoleic acid isomers and nutritional value of intramuscular fat in Barrosã-PDO veal

Meat Science ◽  
2007 ◽  
Vol 75 (1) ◽  
pp. 44-52 ◽  
Author(s):  
Cristina M.M. Alfaia ◽  
Matilde L.F. Castro ◽  
Susana I.V. Martins ◽  
Ana P.V. Portugal ◽  
Susana P.A. Alves ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Composition ◽  
Nutritional Value ◽  
Intramuscular Fat

scholarly journals Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 171 ◽  
Author(s):  
Ronan Lordan ◽  
Eoin O’Keeffe ◽  
Alexandros Tsoupras ◽  
Ioannis Zabetakis
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Platelet Aggregation ◽  
Acid Composition ◽  
Polar Lipid ◽  
Neutral Lipids ◽  
Fatty Acid Content ◽  
Polar Lipids ◽  
Lipid Fatty Acid ◽  
By Products

The in vitro antithrombotic properties of polar lipid constituents of malted grain (MG), pelleted hops (PH), brewer’s spent grain (BSG), spent hops (SH), wort, and bottled beer from the same production line were assessed in human platelets. The total lipids (TL) were extracted according to the Bligh and Dyer method and further separated into the total neutral lipids (TNL) and total polar lipids (TPL) extracts by counter-current distribution. The TL, TNL, and TPL extracts of all samples were assessed for their ability to inhibit platelet-activating factor (PAF) and thrombin-induced human platelet aggregation. The raw materials, by-products, wort, and beer lipid extracts all exhibited antithrombotic properties against PAF and thrombin. However, the beer TPL exhibited the lowest IC50 values against PAF-induced (7.8 ± 3.9 µg) and thrombin-induced (4.3 ± 3.0 µg) platelet aggregation indicating that these polar lipids were the most antithrombotic. The lipid extracts tended to be more bioactive against the thrombin pathway. The fatty acid content of all the TPL extracts were assessed using GC-MS. The fatty acid composition of the most bioactive TPL extracts, the wort and the beer, shared similar fatty acid profiles. Indeed, it was noted that fermentation seems to play a role in increasing the antithrombotic properties of polar lipids against PAF and thrombin by moderately altering the polar lipid fatty acid composition. Furthermore, the use of brewing by-products as a source of functional cardioprotective lipids warrants further investigation and valorisation.

scholarly journals Effect of Dietary Oil Rich in Docosahexaenoic Acid-Bound Lysophosphatidylcholine Prepared from Fishery By-Products on Lipid and Fatty Acid Composition in Rat Liver and Brain

2019 ◽  
Vol 68 (8) ◽  
pp. 781-792 ◽  
Author(s):  
Ryota Hosomi ◽  
Kenji Fukunaga ◽  
Toshihiro Nagao ◽  
Shunichi Shiba ◽  
Kazumasa Miyauchi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Docosahexaenoic Acid ◽  
Acid Composition ◽  
Rat Liver ◽  
Dietary Oil ◽  
By Products

scholarly journals COMPOSIÇÃO EM ÁCIDOS GRAXOS DO ÓLEO DE COBERTURA DE SARDINHAS EM CONSERVA ARMAZENADAS EM TEMPERATURA AMBIENTE

2000 ◽  
Vol 18 (2) ◽  
Author(s):  
REGINA CELI ARAUJO LAGO ◽  
ROSEMAR ANTONIASSI
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Nutritional Value ◽  
Room Temperature ◽  
Processing Conditions ◽  
Nutritional Characteristics

O consumo brasileiro de sardinhas em conserva coloca este alimento como importante fonte de ácidos graxos da série w-3, de alto valor nutricional. Como, em geral, nos produtos conservados em óleo comestível, o óleo de cobertura é parcialmente descartado, quando da ingestão do pescado, verificouse a influência do armazenamento, em condições ambientais, na migração destes ácidos para o óleo de cobertura. Observou-se que as condições de processamento provocam migração dos ácidos característicos da sardinha para o óleo de cobertura. A partir deste ponto, apenas pequena variação ocorre na composição em ácidos graxos do óleo de cobertura do produto, durante 180 dias de armazenamento. Esta variação não compromete a relação w-3/w-6 apresentada pela sardinha drenada e, portanto, não prejudica o valor nutricional do produto. Abstract Brazilian consumption of canned sardines places this product as an important source of w-3 fatty acids, of high nutritional value. As, in general, in products conserved in eatable oil, the covering oil is partially discarded previously to the sardine ingestion, it was verified the influence that the storage at room temperature could have on the migration of ­3 fatty acids from the sardine lipids to the covering oil. It was observed that the processing conditions provoke migration of the characteristic acids of the sardine for the covering oil. The analyses were performed 30 and 180 days after processing. However, from there on, the changes in the fatty acid composition of covering oil are smaller and it was concluded that under the storing conditions the nutritional characteristics of the product are not affected, and the ratio w-3/w-6 isn’t committed.

scholarly journals Influence of feeding Mediterranean food industry by-products and forages to Awassi sheep on physicochemical properties of milk, yoghurt and cheese

2011 ◽  
Vol 78 (4) ◽  
pp. 426-435 ◽  
Author(s):  
Souheila Abbeddou ◽  
Barbara Rischkowsky ◽  
Muhi El-Dine Hilali ◽  
Hans Dieter Hess ◽  
Michael Kreuzer
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Acid Composition ◽  
Dairy Products ◽  
Control Diet ◽  
Raw Milk ◽  
Olive Cake ◽  
Tomato Pomace ◽  
By Products

Feeding agro-industrial by-products and unconventional forages, rich in potentially anti-nutritional factors, may influence the quality of the raw milk and the dairy products prepared therefrom. The aim of the present study was to determine side-effects on physicochemical properties of milk, yoghurt and cheese of feeding diets where one third were feeds either rich in lipids (tomato pomace and olive cake) or phenols (olive leaves and lentil straw) or electrolytes (Atriplex leaves). The diets, including a control diet, were designed to be isoenergetic and isonitrogenous. They were fed in amounts of 2 5 kg dry matter/day per head during 50 days to 6×10 multiparous fat-tailed Awassi ewes. Milk samples were analysed for various physicochemical traits and fatty acid composition on days 0, 24, 36 and 48. Three times, milk pooled by group was processed to yoghurt and non-aged farmer-type cheese, which were analysed for their gross and fatty acid composition and texture, and were subjected to sensory evaluation. Feeding olive cake and tomato pomace reduced milk casein, but increased proportions of monounsaturated fatty acids. There were some variations in minerals among test diets but, contrary to expectations, Atriplex did not increase milk sodium. The nutritional composition of yoghurt and cheese was not varied much by the test feeds, except for some changes in fatty acid profile similar to the milk. Yoghurt firmness declined with all test diets, but texture score tended to be lower only for olive cake and leaf diets relative to control. Cheese firmness was increased by feeding the Atriplex leaf and olive cake diets which was also reflected in the texture scores. No off-flavours were reported. Possible reasons for effects on the dairy products are discussed. In conclusion, the feeds investigated had certain effects on the physicochemical properties of dairy products, but these were neither very systematic nor large thus not prohibiting their use in Mediterranean sheep milk production systems.

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