scholarly journals Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1421
Author(s):  
Lorea R. Beldarrain ◽  
Lara Morán ◽  
Miguel Ángel Sentandreu ◽  
Kizkitza Insausti ◽  
Luis Javier R. Barron ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Ageing Time ◽  
Block Design ◽  
Fatty Acid Content ◽  
Quality Parameters ◽  
Polyunsaturated Fatty Acid Content ◽  
Randomized Block Design

A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis and lumborum muscle) from 15 month old semiextensively reared Hispano-Bretón horses were characterized (day 0), and the effect of vacuum ageing (0, 7, 14 and 21 days) on several meat quality parameters (pH, instrumental color and texture and cook loss) was determined. The average fat content of horse loin was 3.31%, and the n-3 polyunsaturated fatty acid content, although higher than in ruminant meats, suggested that the finishing on a high-grain diet limited muscle n-3 accumulation. Results revealed that ageing affected all meat quality measurements; color started to turn brownish at 14 days of ageing, with a decrease in redness but not in yellowness. Tenderness improved during the first two weeks, and the Warner-Bratzler shear force scores showed that meat aged for 7 days could be considered as ‘intermediate tender’. Under the present study conditions, an ageing period between 7 and 14 days is recommended for an optimum horse meat quality.

Meat quality and fatty acid composition of pasture-finished beef steers fed barley and soybeans

2006 ◽  
Vol 86 (4) ◽  
pp. 535-545 ◽  
Author(s):  
J. L. Duynisveld ◽  
E. Charmley ◽  
P. Mir
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Block Design ◽  
Fatty Acid Content ◽  
Drip Loss

The effect of supplemention on the performance, carcass characteristics, meat quality, and fatty acid composition of pasture-finished cattle was studied. Thirty-two steers were assigned to four treatments in a randomized block design. Treatments were: totally mixed ration (TMR) [confinement-fed total mixed ration (60% grass silage, 40% rolled barley], pasture only (rotationally grazed temperate mixed pasture); pasture plus barley (the same pasture plus 4.5 kg DM hd-1 d-1 rolled barley) and pasture plus soybeans (the same pasture plus 1.8 kg DM hd-1 d-1 whole roasted soybeans). Steers were slaughtered after 105 d on test. Tissue samples were collected at slaughter for analysis of meat quality and fatty acid content. Dry matter (DM) intakes were greater for TMR-fed cattle (P < 0.05). Among the pasture-fed cattle those fed barley (P < 0.05) consumed more total DM than those given pasture alone. Rates of BW gain were higher for TMR-fed steers than those fed pasture only (P < 0.05). Carcass weights and dressing percentage were similar across all treatments. Feeding barley or soybeans on pasture increased backfat thickness (P < 0.05), but the pasture-only cattle had greater loin eye area (P < 0.05). Pasture-only beef had more thaw drip loss (P < 0.05) and less cooking drip loss (P < 0.05) than TMR-fed beef. Evaporative cooking losses were greater in beef from unsupplemented pasture than from barley- or soybean-supplemented pasture (P < 0.05). Pasture-only beef had 25% more polyunsaturated fatty acids and 37% greater cis-9, trans-11 conjugated linoleic acid (CLA) concentrations in longisimus thoracis (l. thoracis) tissue than TMR-fed beef (P < 0.05). Among pasture-fed cattle, soybean supplementation increased C18:2 concentration by 34% (P < 0.05), while barley reduced C18:3 concentration by 8% (P < 0.05) in l. thoracis tissue. Soybean supplementation increased cis-9, trans-11 CLA concentration by 30% (P < 0.05) in l. thoracis tissue over pasture only. Beef finished on pasture has higher levels of beneficial fatty acids than TMR-fed beef, with few differences in meat quality. Supplementation on pasture improves animal performance, but barley has some negative effects on beneficial fatty acids in meat. Key words: Pasture, steers, fatty acids, conjugated linoleic acid

scholarly journals Production Performance of Moina macrocopa (Straus 1820) (Crustacea, Cladocera) Cultured in Different Salinities: The Effect on Growth, Survival, Reproduction, and Fatty Acid Composition of the Neonates

Diversity ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 105
Author(s):  
Amirah Yuslan ◽  
Sharifah Najuwa ◽  
Atsushi Hagiwara ◽  
Mazlan A. Ghaffar ◽  
Hidayu Suhaimi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Production Performance ◽  
Reproduction Rate ◽  
Moina Macrocopa ◽  
Polyunsaturated Fatty Acid Content ◽  
Survival And Reproduction

Salinity is a known factor in shaping population dynamics and community structure through direct and indirect effects on aquatic ecosystems. Salinity changes further influence food webs through competition and predation. The responses of Moina macrocopa (Cladocera) collected from Setiu Wetland lagoon (Terengganu) was evaluated through manipulative laboratory experiments to understand the ability of M. macrocopa to tolerate high salinity stress. Specifically, the fatty acid composition, growth, survival, and reproduction of this cladocerans species was examined. Sodium chloride (NaCl) as used in the treatments water with the concentration 0, 4, 6, 8, 12, and 15 salinity. Fatty acid levels were determined using Gas Chromatography and Mass Spectrophotometry (GC-MS). The results indicated that optimal conditions produced the highest fatty acid content, especially the polyunsaturated fatty acid content, such as EPA (eicosapentaenoic acid), ALA (alpha-linoleic acid), ARA (arachidonic acid), and DHA (docosahexaenoic acid). Furthermore, M. macrocopa survival was best at salinity 0, with a percentage of 98%, whereas the opposite occurred at salinity 15, with approximately 20% of viable animals surviving. Besides, M. macrocopa also showed the highest reproduction rate at salinity 0 (e.g., average initial age of reproduction, 4.33 ± 0.58 days) compared with other salinities level. Interestingly, the difference in growth at different salinities was not evident, an unusual finding when considering adverse effects such as osmoregulation pressure on the organism. Based on the results, we conclude that M. macrocopa can only tolerate salinity below salinity 8 and cannot withstand stressful environmental conditions associated with salinities above 8.

scholarly journals The Fatty Acid Composition of the Ethanolamine and Choline Phosphoglycerides of Ovine and Porcine Testes

1974 ◽  
Vol 27 (6) ◽  
pp. 629 ◽  
Author(s):  
AR Neill
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fatty Acid Content ◽  
Docosapentaenoic Acid ◽  
Large White ◽  
Noticeable Increase ◽  
Choline Phosphoglycerides ◽  
Polyunsaturated Fatty Acid Content ◽  
Ethanolamine Phosphoglycerides

The fatty acid composition of the ethanolamine and choline phosphoglycerides was examined in the testes of Merino sheep aged 2� 5 years and lambs aged 2 weeks, and Large White crossbred pigs aged 3 years and young pigs aged 5 months. Only in the case of the choline phosphoglycerides was there a noticeable increase in the polyunsaturated fatty acid content with maturation, but the ethanolamine phosphoglycerides contained higher levels of polyunsaturated fatty acids throughout. Sheep testes were characterized by the absence of 4,7,1O,13,16-docosapentaenoic acid, but contained high levels of 4,7,1O,13,16,19-docosahexaenoic acid, particularly in the ethanolamine phosphoglycerides. This latter acid was also evident in the pig testes, but derivatives of linoleic acid, particularly arachidonic and 4,7,10,1 3, I 6-docosapentaenoic acids, were dominant.

scholarly journals Fatty Acid Composition of Three Marine Fishes of the Bay of Bengal

1970 ◽  
Vol 41 (1) ◽  
pp. 47-54 ◽  
Author(s):  
Habibur R Bhuiyan ◽  
KK Nath ◽  
P Seal ◽  
Mir Esharul Hossain
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Essential Fatty Acid ◽  
Acid Composition ◽  
Polyunsaturated Fatty Acid ◽  
Bay Of Bengal ◽  
Fatty Acid Content ◽  
Marine Fishes ◽  
Gas Liquid Chromatography ◽  
Polyunsaturated Fatty Acid Content

Oil samples collected from three fishes namely Sting Ray (Dasyatis uarrnak), Anchovy (Setipinna taty), and Eel (Congresox talabonoides) from the Bay of Bengal were analyzed to determine their fatty acid composition with the aid of Gas Liquid Chromatography (GLC). The saturated fatty acid contents were 52.95, 45.28 and 52.29 %; and the unsaturated fatty acid contents were 43.97, 54.72 and 33.39 % in D. uarnak, S. taty and C. talabonoides respectively. The highest polyunsaturated fatty acid content was found in S. taty (13.65 %) and the lowest was in D. uarnak (8.06 %). The ψ-3 fatty acid contents were 4.58, 3.65 and 9.91 % and the ψ-6 fatty acid contents were 3.48, 10.00 and 5.50 % in D. uarnak. S. taty and C. talabonoides respectively. Two essential fatty acid linoleic acid (4.12 %) and arachidonic acid (5.32 %) contents were found higher in S. taty whereas another essential fatty acid linolenic acid (8.98 %) found higher in C. talabonoides. Another important polyunsaturated fatty acid eicosapentaenoic acid (2.12%) found higher in D. uarnak. Bangladesh J. Sci. Ind. Res. 41(1-2), 47-54, 2006

Growth performance, carcass quality, meat quality and fatty acid composition of pigs fed diets

2003 ◽  
Vol 83 (1) ◽  
pp. 45-52
Author(s):  
T. A. Van Lunen ◽  
D. Hurnik ◽  
V. Jebelian
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Feed Consumption ◽  
Carcass Quality ◽  
Inclusion Rate

Two hundred gilts and 200 barrows, housed within sex in pens of 25, were randomly allotted to two replications of four dietary treatments to determine the effects of incorporating 30, 20, 10 or 0% extruded soybeans (ESB), displacing a commercial protein supplement, in barley-based grower and finisher diets for pigs. Growth, feed intake and carcass quality of the pigs, and meat quality and fatty acid composition of the pork from a random subset of the pigs on test were determined. No sex × diet interactions were observed. ESB inclusion rate had no effect on growth rate; however, per-pen feed consumption decreased numerically with increasing ESB resulting in an improvement in feed efficiency. The 30% ESB inclusion rate increased carcass fat content (P < 0.05) compared with the control, whereas lean content was unaffected. Meat colour and marbling score were similar across all treatments whereas fat and lean firmness was reduced by the 30% ESB inclusion rate (P < 0.05) compared with all other treatments. Increasing ESB in the diet altered the fatty acid content of the pork by decreasing the amount of short-chain saturated and monounsaturated fatty acids and increasing the amount of long-chain polyunsaturated fatty acids (PUFA). The results of this study indicate that ESB can be used as the sole source of supplemental protein in barley-based diets for pigs with no detrimental effects on performance and minimal negative effects on carcass and meat quality. Alteration of fatty acid content of pork from feeding ESB has both positive and negative implications for consumer acceptance by increasing PUFA content while concomitantly increasing the risk of premature oxidation. Key words: Extruded soybeans, pigs, pork, growth, fatty acids, meat quality

PSXIV-17 Meat quality and fatty acid composition of lambs reared under thermal stress in grazing conditions and slaughtered at two body weights

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 493-494
Author(s):  
Abner A Rodriguez ◽  
Aixa Rivera ◽  
Susan K Duckett ◽  
Alana Bayne
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Live Weight ◽  
Longissimus Dorsi ◽  
Slaughter Weight

Abstract Interest in meat quality and its fatty acid composition stems mainly from the need to find ways to produce healthier meat. In Puerto Rico, no documented information is available on the nutritional profile in the meat of lambs raised under local conditions (crossbred animals raised in heat stress and grazing naturalized pastures, NP). The quality of meat and fatty acid composition was evaluated, of 12 lambs grazed NP &gt; 8h, tropical grass hay and water ad libitum, 150g of concentrate (12% CP), and mineral blocks. Six animals were slaughtered at two live weight of 22 (SW1) or 35 (SW2) kg to determine the meat quality given by pH, color, nutrient content, and the fatty acid composition in the Longissimus dorsi muscle. The data was analyzed using a completely randomized design with two treatments and six repetitions. SW1 and SW2 had similar pH (5.57 vs. 5.73), but lambs at SW1 displayed lower (P &lt; 0.01) a* value than those slaughtered at SW2 (11.18 vs 13.57), but L* (38.91 vs 37.56) and b* (10.72 vs 10.67) values were similar. On both slaughter weight moisture (75.63 vs 74.51), ash (4.10 vs 3.34), crude protein (24.36 vs 25.12), and crude fat (2.30 vs 2.01) percentage of the meat was similar. The total lipid content (0.953 vs 2.25), saturated fatty acids (34.68 vs 42.98), and monounsaturated fatty acid (28.36 vs 37.28) of lambs at SW1 was lower than those at SW2, but n-6 and n-3 polyunsaturated fatty acids (18.74 vs 8.57and 6.61 vs 2.88, respectively) were higher (P &lt; 0.05). The n-6/n-3 ratio was similar for both SW groups (2.84 vs 2.96). Differences in individual fatty acid content due to the slaughter weight were observed. In conclusion, the meat quality and the fatty acid composition of the Longissimus dorsi were affected by slaughter weight of lambs grazing naturalized pastures.

scholarly journals Hepatic Deletion of Mboat7 (Lpiat1) Causes Activation of SREBP-1c and Fatty Liver

2020 ◽  
pp. jlr.RA120000856 ◽  
Author(s):  
Mingfeng Xia ◽  
Preethi Chandrasekaran ◽  
Shunxing Rong ◽  
Xiaorong Fu ◽  
Matthew A. Mitsche
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fatty Liver ◽  
Acid Composition ◽  
Fatty Acid Biosynthesis ◽  
De Novo ◽  
Fatty Acid Content ◽  
De Novo Lipogenesis ◽  
Knock Out ◽  
Polyunsaturated Fatty Acid Content

Genetic variants that increase the risk of fatty liver disease (FLD) and cirrhosis have recently been identified in the proximity of membrane bound O-acyltransferase domain-containing 7 (MBOAT7).  To elucidate the link between these variants and FLD we characterized Mboat7 liver-specific knock-out mice (Mboat7-LSKO).  Chow-fed Mboat7-LSKO mice developed fatty livers and associated liver injury.  Lipidomic analysis of liver using mass spectrometry revealed a pronounced reduction in 20-carbon polyunsaturated fatty acid content in phosphatidylinositols (PIs), but not in other phospholipids. The change in fatty acid composition of PIs in these mice was associated with a marked increase in de novo lipogenesis due to activation of SREBP-1c, a transcription factor that coordinates the activation of genes encoding enzymes in the fatty acid biosynthesis pathway. Hepatic removal of both SREBP cleavage activating protein (Scap) and Mboat7 normalized hepatic triglycerides relative to Scap only hepatic knock-out showing increased SREBP-1c processing is required for Mboat7 induced steatosis.  This study reveals a clear relationship between PI fatty acid composition and regulation of hepatic fat synthesis and delineates the mechanism by which mutations in MBOAT7 cause hepatic steatosis.

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