scholarly journals Black Soldier Fly (Hermetia Illucens) as Dietary Source for Laying Quails: Live Performance, and Egg Physico-Chemical Quality, Sensory Profile and Storage Stability

Animals ◽  
2019 ◽  
Vol 9 (3) ◽  
pp. 115 ◽  
Author(s):  
Antonella Dalle Zotte ◽  
Yazavinder Singh ◽  
Joris Michiels ◽  
Marco Cullere
Keyword(s):  
Fatty Acid ◽  
Soybean Meal ◽  
Storage Stability ◽  
Fatty Acid Content ◽  
Sensory Profile ◽  
Control Group ◽  
Productive Performance ◽  
Shell Weight ◽  
Black Soldier Fly ◽  
And Storage

Insects are promising candidates as alternative sustainable sources of protein for poultry species. The present research studied the effect of a dietary inclusion of a defatted black soldier fly (BSF) larvae meal as an alternative protein source in the diets of laying quails, on productive performance, egg physicochemical quality, fatty acid profile, sensory traits and storage stability. A total of 225 laying quails were divided into 3 dietary groups (5 replicates/each). A conventional soybean meal-based diet was formulated (Control group), and two other diets were formulated including either 10% (BSF10) or 15% (BSF15) defatted BSF larvae meal. Laying quails showed satisfactory productive performance throughout the trial. BSF10 and BSF15 eggs had the highest shape index (p < 0.01), shell weight and percentage (p < 0.001) and the most intense yolk color (p < 0.001). Defatted BSF larvae meal increased the eggs’ saturated fatty acid content (p < 0.001) to the detriment of the polyunsaturated fraction (p < 0.001). Overall the eggs’ sensory profile was not affected by the dietary treatment, but BSF15 eggs had a higher feed off-flavor vs Control group (p < 0.05). At day 28 of storage, oxidative stability was higher in BSF10 vs. Control eggs (p < 0.01). Defatted BSF larvae meal can be considered a possible alternative ingredient to soybean meal in laying quail diets, up to the 15% inclusion level.

scholarly journals Effects of Replacing Yellow Corn with Olive Cake Meal on Growth Performance, Plasma Lipid Profile, and Muscle Fatty Acid Content in Broilers

Animals ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 2240
Author(s):  
Ahmed Saleh ◽  
Mohammed Alzawqari
Keyword(s):  
Fatty Acid ◽  
Lipid Profile ◽  
Growth Performance ◽  
Fatty Acid Content ◽  
Plasma Lipid ◽  
Abdominal Fat ◽  
Control Group ◽  
Plasma Lipid Profile ◽  
Olive Cake ◽  
Arachidonic Acids

The current study focused exclusively on evaluating the effects of replacing corn with olive cake meal (OCM) in the diet of broilers on their growth performance, abdominal fat, selected plasma parameters, and muscle fatty acid (FA) content. A total of 480 one-day-old male broiler chickens (Ross 308) were divided into four treatment groups with 12 replicates/treatment. The control group was fed the base diet, whereas the second to fourth groups were fed diets of corn with 5%, 10%, and 20% contents of OCM, respectively. Broilers fed with the 5% and 10% OCM diets showed better body weight (p = 0.04) and feed conversion ratio than the 20% OCM group (p < 0.048). Both nitrogen retention and ether extract digestibility were not improved by replaced corn with OCM. Replacing corn with OCM led to a decreased abdominal fat percentage (p = 0.023) compared with the control group. Birds in the OCM groups showed the lowest total cholesterol values (p = 0.038). The breast muscle (musculus pectoralis superficialis) content of oleic and linoleic, linolenic, and arachidonic acids was significantly high in birds fed with OCM diets. However, their palmitic acid level was significantly decreased. Vitamin E was increased by increasing the OCM level. Thus, we concluded that replacing corn with OCM, especially at a 10% level, is more effective than other replacement levels in improving growth performance, plasma lipid profile, and muscle FA content, as well as in causing a reduction in abdominal fat in broilers.

scholarly journals Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

2020 ◽  
Vol 11 (1) ◽  
pp. 188
Author(s):  
Piotr Skałecki ◽  
Agnieszka Kaliniak-Dziura ◽  
Piotr Domaradzki ◽  
Mariusz Florek ◽  
Ewa Poleszak ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Raw Materials ◽  
Fatty Acid Content ◽  
Calorific Value ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Sensory Properties ◽  
Control Group

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

Effect of concentration of DHA nutrient-enhanced Artemia on the growth and physiology of the ridgetail white prawn, Exopalaemon carinicauda (Decapoda, Caridea, Palaemonidae)

Crustaceana ◽  
2021 ◽  
Vol 94 (1) ◽  
pp. 29-43
Author(s):  
Yu Wang ◽  
Guangguang Li ◽  
Zhen Han ◽  
Guangwei Hu ◽  
Binlun Yan ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Total Fatty Acid ◽  
Acid Content ◽  
Specific Growth ◽  
Fatty Acid Content ◽  
Optimal Choice ◽  
Water Volume ◽  
Control Group ◽  
Exopalaemon Carinicauda ◽  
Total Fatty Acid Content

Abstract Prawns of the species Exopalaemon carinicauda were fed with Artemia that had been enriched by either 1, or 3, or 5 g/l DHA powder. The feeding dose of Artemia offered to E. carinicauda was calculated according to the water volume, and maintained at 1-3 individuals/ml. After nutritional enrichment, the ratio of DHA content to total fatty acid content in Artemia was the highest (3.32%) after being fed 3 g/l DHA powder. The ratio of DHA content to total fatty acid content in the muscle tissue of E. carinicauda prawns fed with Artemia enhanced with 3 g/l DHA powder was also the highest (4.40%) achieved. Furthermore, when the concentration of fish oil DHA powder was 3 g/l, the survival rate of the prawns was significantly higher than in the control group, with the specific growth rate and weight gain reaching 11.39%/day, and 95.74%, respectively. In addition, the DHA-enhanced Artemia, at different concentrations, increased the non-specific immunity of individuals. The enzyme activity of T-AOC, SOD and AKP in the respective feeding groups of prawns was significantly higher, compared to the control group. Thus, Artemia enriched by 3 g/l DHA powder is proposed as an optimal choice for the offspring breeding of E. carinicauda.

THE INFLUENCE OF HIGH AND LOW ERUCIC ACID RAPESEED OILS ON THE PRODUCTIVE PERFORMANCE OF LAYING HENS AND ON THE LIPID FRACTION OF EGG YOLK

1974 ◽  
Vol 54 (3) ◽  
pp. 403-410 ◽  
Author(s):  
H. VOGTMANN ◽  
D. R. CLANDININ ◽  
R. T. HARDIN
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Erucic Acid ◽  
Rapeseed Oil ◽  
Fatty Acid Content ◽  
Egg Yolk ◽  
Productive Performance ◽  
Egg Weight ◽  
Low Erucic Acid

The effects of including 5 or 15% of high (regular) and low (Span) erucic acid rapeseed oils or soybean oil on productive performance, total lipid and fatty acid content of egg yolk, and distribution of fatty acids in egg yolk fat were studied. Feed intake varied according to the dietary energy content. However, 15% high erucic acid rapeseed oil decreased feed intake and egg production in comparison with 15% low erucic acid rapeseed oil or soybean oil. Hens receiving rations containing soybean oil produced larger eggs in the treatment than in the pre-treatment period. Five percent regular rapeseed oil in the diet led to a small increase in egg weight, whereas inclusion of 15% regular rapeseed oil in the diet led to a decrease in egg weight. Diets containing the Span oil gave intermediate results. Although the total lipid and total fatty acid content in egg yolk remained constant, the fatty acid composition changed significantly with the experimental diets. The concentration of saturated fatty acids in eggs produced by hens fed diets containing the regular rapeseed oil or low erucic acid rapeseed oil (Span oil) decreased only to a small extent and not in proportion to the amount of these fatty acids present in the diets; but the oleic acid concentration in eggs produced by the hens fed diets containing the rapeseed oil was high. Only 0.2% of erucic acid was found in eggs when 15% regular rapeseed oil was fed to laying hens. The laying hen seems to be able to maintain the level of saturated and monounsaturated fatty acids in yolk lipids in a physiological range. The results indicate that in the laying hen, a partial degradation of erucic acid to gadoleic acid and oleic acid takes place.

scholarly journals The Influence of Temperature on Changes in the Distinguishing Features of the Usable Quality of Soybean Meal

2018 ◽  
Vol 1 (1) ◽  
pp. 377-383
Author(s):  
Beata Drzewieniecka ◽  
Jan Drzewieniecki ◽  
Miroslav Blatnický
Keyword(s):  
Fatty Acid ◽  
Soybean Meal ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Transport Processes ◽  
Influence Of Temperature ◽  
Influence Of Temperature On ◽  
The Impact ◽  
Distinguishing Features

Abstract Soybean meal is one of the fodder components. It is a by-product of the production of soybean oil. Soybean meal is a specific cargo due to changes that may occur in it during transport processes. These changes are subject to many distinguishing features of usable quality inter alia fat and fatty acid content. The temperature and size of the soybean meal particles are among the factors influencing the transformations. The article presents the results of research on soybean meal and its individual fractions and the impact of selected indicators on the quality changes of this cargo. The results depend on the conditions corresponding to those that occur during the storage, handling and transport processes. The dependencies between them have been determined. The performed research allowed to determine the type and scope of changes taking place in this cargo under the influence of temperature. The results of the study showed that as the temperature rises, the fatty acid content in the soybean meal decreased during storage for a given period of 30 days.

scholarly journals Mitochondrial fission governed by Drp1 regulates exogenous fatty acid usage and storage

2020 ◽  
Author(s):  
Jae Eun Song ◽  
Tiago C. Alves ◽  
Bernardo Stutz ◽  
Matija Sestan-Pesa ◽  
Nicole Kilian ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Oxidation ◽  
Lipid Droplets ◽  
Mitochondrial Dynamics ◽  
Mitochondrial Fission ◽  
Fatty Acid Content ◽  
Acid Oxidation ◽  
Exogenous Fatty Acid ◽  
And Storage

ABSTRACTThe bioenergetic function of mitochondrial fission is associated with uncoupled respiration or elimination of damaged mitochondria to maintain a healthy mitochondrial population. In the presence of a high abundance of exogenous fatty acids, cells can either store fatty acids in lipid droplets or oxidize them in mitochondria. Even though carnitine palmitoyltransferase-1 (CPT1) controls the respiratory capacity of mitochondria in fatty acid oxidation, we observed that it did not dictate the balance of storage and usage of lipids in HeLa cells. On the other hand, inhibition of mitochondrial fission by silencing dynamic-related protein 1 (DRP1) resulted in an increase in fatty acid content of lipid droplets and a decrease in fatty acid oxidation. Mitochondrial fission was not only reflective of the amount of exogenous fatty acid being processed by mitochondria, but also found to be actively involved in the distribution of fatty acids between mitochondria and lipid droplets. Our data reveals a novel function for mitochondrial fission in balancing exogenous fatty acids between usage and storage, assigning a role for mitochondrial dynamics in control of intracellular fuel utilization and partitioning.

scholarly journals The possibility of increasing at the conjugated linoleic acid content in pork

2008 ◽  
pp. 27-32
Author(s):  
Anikó Borosné Győri ◽  
Istvánné Hermán ◽  
János Csapó ◽  
János Gundel
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Arachidonic Acid Content ◽  
Control Group ◽  
Mixed Feed ◽  
Effect Of Feeding

The composition of fatty acids in food products is a significant factor in human health. Feeding can significantly influence the composition of fatty acids in the animal fat. We analysed the effect of feeding high CLA-content (conjugated linoleic acid) feed on the composition of fatty acids in pork. The animals were grouped according to the following: Group 1) feeding experimental, ghee-mixed feed for 76 days, Group 2) feeding the same feed, but only for 33 days, Group 3) feeding sunflower-oil-mixed feed for 76 days. Ghee contains CLA in high amount. The aim of our experiment is to analyse how the high CLA content influences the fatty acid content of pork. In the end of the fattening experiment the animals were slaughtered, then samples were taken from the loin, ham, abdomen and backfat from 10 animals from each group and analysed the fatty acid content. We found significant differences between the average fatty acid content of the samples. As an effect of feeding ghee-enriched feed, the CLA content significantly increased, compared to the control group. However, the linoleic acid and the arachidonic acid content were lower, and the proportion of fatty acids was also lower when feeding control feed.

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