Changes in Fatty Acids Profile, Health Indices, and Physical Characteristics of Organic Eggs from Laying Hens at the Beginning of the First and Second Laying Cycles

The present study compared the fatty acid profile and some physical parameters of eggs from hens reared according to the organic system at the beginning of the first and second laying cycle. A total of 1080 eggs were analysed at the beginning of the first (from the 28th to 30th week of age) and the second (from the 78th to 80th week of age) laying cycle. It was found that the hen ages influenced the egg weight, egg surface area, yolk proportion, and eggshell colour. Albumen and eggshell proportion, albumen, yolk index, Haugh unit score, and eggshell strength were lower in eggs from older hens compared with those produced from younger layers. Monounsaturated fatty acids were found in higher amounts than saturated fatty acids and polyunsaturated fatty acids in egg yolks of eggs from layers only at the beginning of the second laying cycle. The PUFAn-6/n-3 ratio, saturation, atherogenic, and thrombogenic indices were significantly lower in the egg yolks from older hens compared to younger layers. These findings (regarding the eggs from the older ones) prove that it is practical to utilize them in the organic farming system during a period of two years.

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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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Evaluation of Fatty Acids Profile as a Useful Tool towards Valorization of By-Products of Agri-Food Industry

Foods ◽

10.3390/foods10112867 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2867

Author(s):

Rui Ferreira ◽

Sílvia Lourenço ◽

André Lopes ◽

Carlos Andrade ◽

José S. Câmara ◽

...

Keyword(s):

Fatty Acids ◽

Food Industry ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Scientific Basis ◽

Grape Pomace ◽

Added Value ◽

Fatty Acids Profile ◽

Potential Applications ◽

By Products

Worldwide, the food industry generates a large number of by-products from a wide variety of sources. These by-products represent an interesting and economical source of added value components with potential functionalities and/or bioactivities, which might be explored for industrial purposes, encouraging and promoting the circular economy concept. In this context, the current work aimed to evaluate the fatty acids (FAs) profile using gas chromatography–flame ionization detector (GC–FID) and Fourier Transform Infrared (FTIR), as well as the determination of related health lipid indices (e.g., atherogenic (AI) and thrombogenic (TI)) as a powerful strategy to investigate the potential applications of different agri-food by-products for human nutrition and animal feeding. This work results showed that polyunsaturated fatty acids (PUFAs) are the predominant group in grape pomace (72.7%), grape bunches (54.3%), and brewer’s spent grain (BSG, 59.0%), whereas carrot peels are dominated by monounsaturated fatty acids (MUFAs, 47.3%), and grape stems (46.2%), lees (from 50.8 to 74.1%), and potato peels (77.2%) by saturated fatty acids (SFAs). These findings represent a scientific basis for exploring the nutritional properties of agri-food by-products. Special attention should be given to grape pomace, grape bunches, and BSG since they have a high content of PUFAs (from 54.3 to 72.7%) and lower AI (from 0.11 to 0.38) and TI (from 0.30 to 0.56) indexes, suggesting their potential to provide a variety of health benefits against cardiovascular diseases including well-established hypotriglyceridemia and anti-inflammatory effects, products to which they are added.

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PSV-39 Fatty acids profile of the meat from Nellore young bulls supplemented with lauric acid

Journal of Animal Science ◽

10.1093/jas/skz258.677 ◽

2019 ◽

Vol 97 (Supplement_3) ◽

pp. 339-340

Author(s):

Sergiane A Araújo ◽

Ronaldo L Oliveira ◽

Analívia M Barbosa ◽

Aline R Silva ◽

Rebeca D X Ribeiro ◽

...

Keyword(s):

Fatty Acids ◽

Lauric Acid ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Fatty Acids Profile ◽

Coronary Diseases ◽

Total Diet ◽

Omega 6

Abstract Lauric acid (LA) is an additive used in ruminant’s diet with the purpose of mitigating the methane effect. However, the presence of a certain amount of LA in the rumen can cause a reduction in the microbial population and ruminal metabolic processes, such as the biohydrogenation. This study aimed evaluate the effect of the LA inclusion in the diet of Nellore on the fatty acids profile of the meat. Thirty-two young Nellore bulls were used with an average age of 24-months. The animals were individually fed with a total mixed ration with 40% of roughage (Cynodon sp. hay) and 60% of concentrated mix, composed with ground corn, soybean meal, urea, mineral premix and LA in 0.0; 0.5; 1.0; 1.5% of inclusion in the total diet dry matter basis. Those amounts constituted the treatments. At the end of the trial, the animals were slaughtered and the meat was stored at -21oC, before analyses. The experimental design was completely randomized, with four treatments and eight replications. The data were submitted to regression analysis, and significance was declared when P < 0.05. There was no effect (P > 0.05) of the inclusion of LA in the sum of saturated fatty acids (∑SAF=43.45±1.55), monounsaturated fatty acids (∑MUFA=41.9±0.29), and polyunsaturated fatty acids (∑PUFA=12.25±1.40). The inclusion of LA in the diets also did not affect the sum of omega-3 fatty acids (∑ n-3=1.05±0.22), omega-6 fatty acids (∑ n-6=3.02±0.49, and the reason n-6: n-3 (2.91±0.12). The atherogenicity (0.65±0.05) and trombogenicity (1.47±0.10) indexes, important indexes to predict heart coronary diseases risk, were not affected by the inclusion of LA in the diet of the animals. The results suggest that LA can be included up to 1.5% (DM basis of total diet) in the diets of Nellore without causing any significant changes in the fatty acids profile of the meat.

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Factores asociados con la calidad de la carne. II parte: perfil de ácidos grasos de la carne bovina en 40 empresas ganaderas de la región Caribe y el Magdalena Medio

Ciencia y Tecnología Agropecuaria ◽

10.21930/rcta.vol8_num2_art:96 ◽

2008 ◽

Vol 8 (2) ◽

pp. 66 ◽

Cited By ~ 1

Author(s):

Rodrigo Efrén Vásquez ◽

Beatriz Abadía ◽

Luis Carlos Arreaza ◽

Hugo Humberto Ballesteros ◽

César Andrés Muñoz

Keyword(s):

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Bos Taurus ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Longissimus Dorsi ◽

Ether Extract ◽

Mean Values ◽

Fatty Acids Profile ◽

Total Fatty Acids

Se evaluó el perfil de cinco ácidos grasos en muestras del músculo Longissimus dorsi de 120 bovinos provenientes de 40 empresas ganaderas de trópico bajo, ubicadas en zonas declaradas libres de aftosa por vacunación y productoras de canales de alta calidad. Respecto del perfil de ácidos grasos de cadena larga se encontró que el promedio general del extracto etéreo fue de 7,41 ± 3,61% con un cv alto (48,80%); además, para esta variable se establecieron diferencias (P< 0,001) en cuanto al tipo de forraje y el suplemento utilizado para la alimentación de los animales, el tipo racial y entre empresas ganaderas; así mismo, hubo diferencias (P< 0,005) en cuanto el efecto de la condición sexual, la clasificación de la canal y el uso de hormonas. Para el total de ácidos grasos se encontró un promedio de 58,11 ± 8,44% distribuido con valores promedio para los ácidos grasos saturados de 30,61 ± 4,96% y para los ácidos grasos insaturados de 27,49 ± 4,23%, de los cuales el 22,87 ± 4,04% está compuesto por ácidos grasos monoinsaturados y el 4,61 ± 0,79% por ácidos grasos poliinsaturados. Con relación a los valores de extracto etéreo se encontró el mayor porcentaje en la raza Brangus (17,68 ± 3,75%), seguido por animales Cebú x Bos taurus y Cebú Brahman, con valores de 7,51 ± 4,76 y 7,30 ± 5,07%, respectivamente; el tipo racial Romosinuano puro y los cruces de Cebú con Romosinuano y Pardo Suizo presentaron los menores valores para esta variable. Meat quality associated factors. Part II: Fatty acids profile of beef in 40 cattle enterprises of the Caribbean and mid-Magdalena regions of Colombia ]The profile of five fatty acids in samples of Longissimus dorsi muscle tissue was evaluated on 120 bovine animals from 40 meat enterprises producing high quality carcasses in lowland tropical areas declared free of hoof-and-mouth disease by vaccination. Regarding the profile of long chain fatty acids it was found that the general average of ether extract was 7.41 ± 3.61% with a high cv (48.8%). Additionally, for this variable were established differences (P< 0.001) due to forage type, feed supplement, type of breed and meat enterprise. Similarly, there were differences (P< 0.005) in regard to the effect of gender, carcass classification, and use of hormones. For total fatty acids an average of 58.11 ± 8.44% was found, distributed with mean values for saturated fatty acids of 30.61 ± 4.96% and for unsaturated fatty acids of 27.49 ± 4.23 %, of which 22.87 ± 4.04% is composed of monounsaturated fatty acids and 4.61 ± 0.79% of polyunsaturated fatty acids. Ether extract values were higher with the Brangus breed (17,68 ± 3,75%) followed by Zebú x Bos taurus and Zebú Brahman crosses with values of 7,51 ± 4,76 and 7,30 ± 5,07%, respectively. The pure Romosinuano racial type and the crosses of Zebú x Brown Swiss and Zebu x Romosinuano showed the lowest values for this variable.

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Fatty acid composition in the wild boars muscles from different regions of Poland

Proceedings of The Nutrition Society ◽

10.1017/s0029665120006370 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Renata Pietrzak-Fiecko ◽

Monika Modzelewska-Kapitula

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Saturated Fatty Acids ◽

Meat Products ◽

Monounsaturated Fatty Acids ◽

High Price ◽

Food Groups ◽

Wild Boars ◽

Fatty Acids Profile ◽

Fa Composition

AbstractMeat and meat products are one of the most relevant food groups in the human diet due to high content of protein. Meat from wild animals is considered a delicacy and commands a high price compared to other sorts of meat. Due to the characteristic sensory properties (taste), lower fat and cholesterol contents and higher share of polyunsaturated fatty acids (PUFA) a growing interest of this meat is noted(1,2).The aim of the study was to compare fatty acid profile in wild boars muscles depending on the feeding grounds.The research material consisted of 37 samples of wild boars (Sus scrofa) muscles from three different regions in Poland: Warmia and Mazury, Podlasie and Silesia. The fat was extracted from the muscle samples by the Folch method. The fatty acid (FA) composition was determined after the acids were trans-methylated according to the Peisker method. Chromatographic separation was performed using an Agilent Technologies 7890A gas chromatograph with a flame-ionization detector (FID).The average share of sum of saturated fatty acids (ΣSFA) in wild boars fat from Warmia and Mazury, Podlasie and Silesia regions were 41.5%, 39.6% and 38.8%, respectively. In wild boars fat from Silesia the highest share of sum of monounsaturated fatty acids (ΣMUFA) was found (46.9%), while in wild boars fat from Warmia and Mazury, Podlasie it accounted for: 44.4% and 39.9%, respectively. A similar share of ΣPUFA (approx. 14%) was determined in wild boars fat from Warmia and Mazury, and Silesia region, whereas in those from Podlasie region ΣPUFA accounted for approx. 12%.Meat fat from wild boars is a valuable source of fatty acids with a beneficial impact on human health. However, the fatty acids profile depends of the region, which indicated the predominant influence of the animal's feed on FA composition of meat fat.

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Lipid profile of lamb meat from different genotypes submitted to diets with different energy levels

Revista Brasileira de Zootecnia ◽

10.1590/s1516-35982009000300019 ◽

2009 ◽

Vol 38 (3) ◽

pp. 532-538 ◽

Cited By ~ 27

Author(s):

Roberto Germano Costa ◽

Ana Sancha Malveira Batista ◽

Paulo Sérgio de Azevedo ◽

Rita de Cássia Ramos do Egypto Queiroga ◽

Marta Suely Madruga ◽

...

Keyword(s):

Fatty Acids ◽

Lipid Profile ◽

Saturated Fatty Acids ◽

Energy Levels ◽

Live Weight ◽

Monounsaturated Fatty Acids ◽

Total Lipids ◽

Energy Value ◽

Fatty Acids Profile ◽

Randomized Experimental Design

To assess the influence of genotype and diets with different energy levels on the lipid profile of sheep meat, 54 lambs were used (18 animals from each genotype: Morada Nova, Santa Inez and ½Dorper + ½Santa Inez crossbred), distributed in a completely randomized experimental design in a 3 × 2 factorial arragement (three genotypes and two diets). The animals were submitted to two diets, 2.5 Mcal ME/kg DM and 3.0 Mcal ME/kg DM, receiving feed and water to reach the desired average live weight of 30 kg, when they were slaughtered. Total lipids, cholesterol, phospholipids and fatty acids profile of the Longissimus muscle were assessed. Diet and genotype did not influence the total lipids, cholesterol and phospholipids contents. The diet with the highest energy value presented higher values for the concentration of C12:0, C14:0, C18:0, C19:0, C22:0 acids and monounsaturated fatty acids (MUFA) in relation to that with the lowest energy value. However, for the concentrations of C15:0 acid and polyunsaturated fatty acids (PUFA), the highest values were recorded for diet with the lowest energy value. Genotype and diet influenced significantly the MUFA concentration, in which ½Dorper + ½Santa Inez crossbred genotype and diet with 2.5 Mcal ME/kg DM showed the highest values. Genotype influenced the saturated fatty acids (SFA) concentration, with ½Dorper + ½Santa Inez crossbred obtaining the lowest mean, behavior similar to that observed for PUFA concentrations. Desirable fatty acids (DFA), atherogenicity index as well as PUFA:SFA, MUFA:SFA, (C18:0 + C18:1):C16:0 ratios were influenced by diet and genotype. ½Dorper + ½Santa Inez crossbred and diet with 2.5 Mcal ME/kg DM obtained the best results.

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Utilization of different vegetable oil sources in diets and the fat acids profile in the growing rabbits meat1

Biotechnology in Animal Husbandry ◽

10.2298/bah0404151b ◽

2004 ◽

Vol 20 (3-4) ◽

pp. 151-162

Author(s):

Andréa Barbosa ◽

C. Scapinello ◽

N.E. Souza ◽

M.A.A.F. Barbosa ◽

Daniela Brito ◽

...

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Chemical Analysis ◽

Unsaturated Fatty Acids ◽

Corn Oil ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Experimental Diet ◽

Fatty Acids Profile ◽

The Right

To evaluate the addition of 3% of C.A.N.O.L.A. oil, corn oil and soybean oil to the diets on the chemical composition of rabbits meat, 100 animals were slaughtered, among them 20 with 35 days old and 40 animals with 50 and 70 days old. The slaughtered animals with 35 days old were from broods whose mothers, since the birth received the same experimental diets evaluated after 70 days old. After the slaughter, the right leg meat of each animal was collected and, in each group, receiving the respective experimental diets, were grouped in three composed samples to posterior chemical analysis. The experimental design was in factorial scheme 4x3 (four diets versus three ages) with three replication and 36 analyzed samples. The fatty acids profile deposited in the meat reflects the composition in the experimental diet. The oil addition to the diets, independent of the source decreased the saturated fatty acids level and increased the unsaturated fatty acids in the rabbits meat with the age advance. Particularly, the diet with C.A.N.O.L.A. oil provided the meat with higher monounsaturated fatty acids level and ?3 and lower ?6, resulting in the lower ?6: ?3 ratio.

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Fatty acids profile, conjugated linoleic acid contents and fat quality in selected dairy products available on the Polish market

Czech Journal of Food Sciences ◽

10.17221/341/2019-cjfs ◽

2020 ◽

Vol 38 (No. 2) ◽

pp. 109-114

Author(s):

Beata Paszczyk ◽

Joanna Łuczyńska

Keyword(s):

Fatty Acids ◽

Dairy Products ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Cereal Grains ◽

Quality Indices ◽

Fat Quality ◽

Fatty Acids Profile ◽

Lipid Quality ◽

The Mean

The fatty acid composition, cis-9,trans-11 C18:2 (CLA) content and lipid quality indices in the fat of some dairy products (pasteurised milk, UHT milk, natural yoghurts, bio-yoghurts, yoghurts with fruit and cereal grains, butters and hard cheeses) available on the Polish market were determined. The conducted study demonstrated that the fat extracted from the analysed dairy products was characterised by various contents of fatty acids and various lipid quality indices. In the fat extracted from all the analysed products, saturated fatty acids (SFA) were dominant. The fat from the yoghurts with the fruit and cereal grains was characterised by the highest content of PUFA (polyunsaturated fatty acids), the highest hypocholesterolaemic/hypercholesterolaemic ratio (H/H) and the lowest value of the index of atherogenicity (AI) and the index of thrombogenicity (TI). The fat from the natural yoghurts contained the highest value of MUFA (monounsaturated fatty acids). The fat from the bio-yoghurts (7.62 mg g–1) had the highest mean content of CLA. In the other analysed products, the mean content of the CLA was significantly lower (P < 0.05), but the fat from the UHT milks (3.32 mg g–1 fat) had the lowest content.

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Fatty Acids Profile of Dried Block Tuna (Thunnus albacares) with Liquid Smoke Addition

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v22i3.29080 ◽

2019 ◽

Vol 22 (3) ◽

pp. 520-525 ◽

Cited By ~ 1

Author(s):

Jusuf Leiwakabessy ◽

Max Robinson Wenno

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Saturated Fatty Acids ◽

Food Product ◽

Monounsaturated Fatty Acids ◽

Thunnus Albacares ◽

Liquid Smoke ◽

Fatty Acids Profile ◽

Polyunsaturated Acids

Dry fish block is a food product from by-product of tuna loin. It is salted, liquid smoked, and dried.This study was aimed to determine fatty acid profile of the dry fish block after the addition of liquid smoke.The dry fish block was composed of twelve saturated fatty acids (SFA), six monounsaturated fatty acids(MUFA), and nine polyunsaturated acids (PUFA). The total of SFA in dry fish block without and with liquidsmoke was 19.94% and 21.29%, while MUFA was 9.35% and 11.77% and PUFA was 14.45% and 16.04%,respectively.

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Comparison of Oil Content and Fatty Acids Profile of Western Schley, Wichita, and Native Pecan Nuts Cultured in Chihuahua, Mexico

Journal of Lipids ◽

10.1155/2018/4781345 ◽

2018 ◽

Vol 2018 ◽

pp. 1-6 ◽

Cited By ~ 2

Author(s):

L. R. Rivera-Rangel ◽

K. I. Aguilera-Campos ◽

A. García-Triana ◽

J. G. Ayala-Soto ◽

D. Chavez-Flores ◽

...

Keyword(s):

Fatty Acids ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Oil Extraction ◽

Extraction Yield ◽

Fatty Acids Profile ◽

The World ◽

Soxhlet Method ◽

Extraction Processes ◽

Low Levels

Two different extraction processes, Soxhlet and ultrasound, were used to obtain the oil extracts of Western Schley, Wichita, and Native pecan nuts cultured in Chihuahua, Mexico. The aspects evaluated in this study were the extraction yield of the processes and fatty acids’ profile of the resulting extracts. Gas chromatography coupled with mass spectrometry (GC-MS) was used to identify and determine the composition percentage of fatty acids present in pecan nuts oils extracted. The results obtained show that higher oil extraction yields were obtained by Soxhlet method with hexane (69.90%) in Wichita varieties. Wichita, Western Schley, and Native pecan nuts from Chihuahua are rich in PUFA (polyunsaturated fatty acids) and MUFA (monounsaturated fatty acids) and have low levels of SFA (saturated fatty acids). The predominant fatty acid present in all pecan nuts oils was linoleic acid followed by oleic acid. Myristic acid, palmitic acid, and linolenic acid were also identified in representative quantities. The results from this study suggest that there are statistically significant differences in the chemical composition of the pecan nuts oils extracted from the varieties cultured in Chihuahua, Mexico, and those cultivated in other regions of the world.

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