scholarly journals Evaluation of Performance, Nitrogen Metabolism and Tissue Composition in Barrows Fed an n-3 PUFA-Rich Diet

Animals ◽  
2019 ◽  
Vol 9 (5) ◽  
pp. 234 ◽  
Author(s):  
Mihaela Hăbeanu ◽  
Nicoleta Aurelia Lefter ◽  
Anca Gheorghe ◽  
Arabela Untea ◽  
Mariana Ropotă ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Nitrogen Metabolism ◽  
Longissimus Dorsi ◽  
Tissue Composition ◽  
Experimental Diet ◽  
Meat Composition ◽  
Evaluation Of Performance ◽  
Linolenic Fatty Acid ◽  
Feed Protein ◽  
Nitrogen Contents

We investigated changes in nitrogen metabolism and chemical, fatty acid (FA) and amino acid (AA) composition in tissues (longissimus dorsi (LD) and semitendinosus (ST) muscles, heart, spleen, liver and cecum) following the dietary addition of extruded linseed and walnut meal (50:50 mix). Plasma creatinine and urea nitrogen were determined as well. Two trials were designed using barrows (five replicates) allotted in two groups [(control, (SM) and experimental, (LEW))] in metabolic cages. The experimental diet rich in n-3 FA led to a significant increase of retained nitrogen (>8.09% in the LEW group). The biological value of feed protein was 14.8% higher in the LEW group than in the SM group. LD muscles from the SM group and liver from the LEW group had greater nitrogen contents, whereas the heart and spleen had lower concentrations of nitrogen in the LEW group. Diet had a pronounced effect on n-3 FA, particularly on α-linolenic fatty acid (ALA) (p < 0.0001). The highest levels of ALA were recorded in the cecum (>6.06 times in LEW) and heart (>5.44 times in LEW). The highest level of lysine was noticed in the LD muscle (>2.1% in SM). An n-3-rich diet significantly reduced the amount of nitrogen excreted; greater than 40% nitrogen was retained, thus improving the meat composition.

Prediction of Fatty Acid Content in Beef Neck Lean by near Infrared Reflectance Analysis

1998 ◽  
Vol 6 (1) ◽  
pp. 229-234 ◽  
Author(s):  
William R. Windham ◽  
W.H. Morrison
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Near Infrared ◽  
Fatty Acid Content ◽  
Reference Method ◽  
Nir Spectroscopy ◽  
Coefficient Of Determination ◽  
Longissimus Dorsi ◽  
Near Infrared Reflectance ◽  
Total Fatty Acids

Near infrared (NIR) spectroscopy in the prediction of individual and total fatty acids of bovine M. Longissimus dorsi neck muscles has been studied. Beef neck lean was collected from meat processing establishments using advanced meat recovery systems and hand-deboning. Samples ( n = 302) were analysed to determine fatty acid (FA) composition and scanned from 400 to 2498 nm. Total saturated and unsaturated FA values ranged from 43.2 to 62.0% and 38.3 to 56.2%, respectively. Results of partial least squares (PLS) modeling shown reasonably accurate models were attained for total saturate content [standard error of performance ( SEP = 1.10%); coefficient of determination on the validation set ( r2 = 0.77)], palmitic ( SEP = 0.94%; r2 = 0.69), unsaturate ( SEP = 1.13%; r2 = 0.77), and oleic ( SEP = 0.97; r2 = 0.78). Prediction of other individual saturated and unsaturated FAs was less accurate with an r2 range of 0.10 to 0.53. However, the sum of individual predicted saturated and unsaturated FA was acceptable compared with the reference method ( SEP = 1.10 and 1.12%, respectively). This study shows that NIR can be used to predict accurately total fatty acids in M. Longissimus dorsi muscle.

The Use of the InfraAlyzer 260 Whole Grain for Water and Fat Determination in Pork Meat

1998 ◽  
Vol 6 (A) ◽  
pp. A83-A86 ◽  
Author(s):  
Henryk W. Czarnik-Matusewicz ◽  
Adolf Korniewicz
Keyword(s):  
Independent Set ◽  
Cost Effective ◽  
Standard Errors ◽  
Longissimus Dorsi ◽  
Pork Meat ◽  
Meat Processing ◽  
Whole Grain ◽  
Accurate Analysis ◽  
Meat Composition ◽  
Effective Manner

This study describes an investigation into the utility of the filter near infarared (NIR) instrument – InfraAlyzer 260 Whole Grain (Bran+Luebbe GmbH) for the routine analysis of pork meat composition in a rapid and cost-effective manner. Water and fat were the proximate constituents selected for investigation on the grounds of their importance in pork meat processing and marketing. Fresh slices of Longissimus dorsi (LD) muscle weighing approximately 300 g were taken from carcasses. The LD samples were then cut and homogenized with a rotating knife homogenizer prior to NIR and chemical analysis according to the ISO-procedures. The selected samples ( n = 79) were scanned in an open sample cup using all 19 filters of an InfraAlyzer 260 Whole Grain with wavelenghts between 1110 and 2310 nm. The process of calibration (MLR method) was performed by using SESAME ver. 2.10 software (Bran+Luebbe GmbH) on an interfaced PC computer. Standard errors of calibration were 0.16 % for water and 0.17 % for fat. Calibrations were validated with an independent set of 21 samples of the same types. Standard errors of validation were 0.17 % and 0.20 % for water and fat, respectively. The obtained results show that InfraAlyzer 260 Whole Grain can be used for the rapid and accurate analysis of components of the pork meat.

Changes of the fatty acid composition and malondialdehyde concentration in rabbit Longissimus dorsi muscle after regular electrical stimulation

Meat Science ◽  
2004 ◽  
Vol 67 (3) ◽  
pp. 427-432 ◽  
Author(s):  
A Szabó ◽  
M Mézes ◽  
A Dalle Zotte ◽  
Zs Szendrő ◽  
R Romvári
Keyword(s):  
Fatty Acid Composition ◽  
Electrical Stimulation ◽  
Fatty Acid ◽  
Acid Composition ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

Influence of dietary fatty acids on adipose tissue composition and subsequent eating quality of finishing pigs

1996 ◽  
Vol 1996 ◽  
pp. 155-155
Author(s):  
M S Redshaw ◽  
J Wiseman ◽  
D J A Cole ◽  
J D Wood ◽  
M Enser ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Fatty Acids ◽  
Eating Quality ◽  
Finishing Pigs ◽  
Tissue Composition

It is well established that the fatty acid combustion of adipose issue in pigs (non-ruminants) may be manipulated by changes in the fatty acid profile of the diets. The objective of this program of work was to quantify the responses of adipose depots of finishing pigs to changes in the level and profile of dietary fatty acids and to relate these changes to the sensory quality of meat as determined by taste panel.

scholarly journals Estimates of genetic parameters for fatty acid compositions in the longissimus dorsi muscle of Hanwoo cattle

animal ◽  
2018 ◽  
Vol 12 (4) ◽  
pp. 675-683 ◽  
Author(s):  
M.S.A. Bhuiyan ◽  
D.H. Lee ◽  
H.J. Kim ◽  
S.H. Lee ◽  
S.H. Cho ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Genetic Parameters ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Hanwoo Cattle ◽  
Fatty Acid Compositions

scholarly journals Fatty acid composition of the longissimus dorsi muscle in crossbred steers fed different sources of fatty acids

2012 ◽  
Vol 41 (7) ◽  
pp. 1706-1712 ◽  
Author(s):  
Gabriela Aferri ◽  
Paulo Roberto Leme ◽  
Angélica Simone Cravo Pereira ◽  
Saulo da Luz e Silva ◽  
Soraia Marques Putrino ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Different Sources

The effect of carcass weight on chemical characteristics and fatty acid composition of Longissimus dorsi and Semimembranosus muscles of European wild boar (Sus scrofa scrofa) meat

2018 ◽  
Vol 98 (3) ◽  
pp. 557-564
Author(s):  
Martyna Batorska ◽  
Justyna Więcek ◽  
Małgorzata Kunowska-Slósarz ◽  
Kamila Puppel ◽  
Jan Slósarz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Wild Boar ◽  
Sus Scrofa ◽  
Carcass Weight ◽  
Longissimus Dorsi ◽  
Chemical Characteristics ◽  
Wild Boars ◽  
European Wild Boar

The objective of this study was to investigate the effect of carcass weight on chemical characteristics and fatty acid composition of m. longissimus dorsi and m. semimembranosus of European wild boar (Sus scrofa scrofa) meat. The research was carried out on 50 wild boars shot during four battues at hunting reserves in the central part of Poland. The carcasses were divided into three groups: ≤30 kg (G1), 31–45 kg (G2), and >45 kg (G3). The protein concentration increased with carcass weight (P ≤ 0.01). The concentration of saturated fatty acids was influenced by carcass weight and was higher when weight increased. A significantly higher level of monounsaturated fatty acids (MUFA) was found in the carcasses of wild boars from G3 compared with G1 group (P ≤ 0.01). The content of C18:2n-6 was significantly lower in the lightest carcasses compared with the heaviest (P ≤ 0.05). Statistical analysis confirmed that carcasses weight significantly affected polyunsaturated fatty acids (PUFA) n-3 content. The lightest carcasses contained a significantly higher concentration of PUFA n-3 (P ≤ 0.01). In addition, in G3, the amount of C22:5n-3 was two-fold lower (P ≤ 0.01) than in G1. The research has shown that the meat quality was affected by the carcass weight, resulting better parameters in the lighter than in the heavier carcasses. Therefore, most of the culled wild boars should be squeakers and young boars after the first year of life.

scholarly journals Fatty acid composition of subcutaneous and intramuscular adipose tissue in east Balkan pigs

2015 ◽  
Vol 31 (4) ◽  
pp. 543-550 ◽  
Author(s):  
T. Popova ◽  
J. Nakev ◽  
Y. Marchev
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Longissimus Dorsi ◽  
Intramuscular Adipose Tissue

The aim of this study was to provide information on the fatty acid profile of different adipose depots - subcutaneous (upper and inner backfat layers) and intramuscular (m. Longissimus dorsi) in East Balkan pigs. The animals were reared in free-range conditions and slaughtered at an average live weight of 107?1.65kg. The results of the study showed that the various adipose tissues in pigs have different lipid metabolism and hence differ in their fatty acid composition. Intramuscular fat had significantly higher content of the saturated C16:0 and C18:0 (P<0.001), as well as the C16:1 (P<0.001) than the subcutaneous fat. In regards to the content of the polyunsaturated fatty acids, the latter displayed considerably higher content of both C18:2 and C18:3 (P<0.001) in comparison to the intramuscular fat in m. Longissimus dorsi. The differences between the subcutaneous and intramuscular adipose tissue in the individual fatty acids determined the similar trend of change in the total content of saturated and polyunsaturated fatty acids. Significant differences between the backfat layers were detected for C16:1, C18:0 and C18:3 (P<0.001). Stearic acid (C18:0) displayed higher content of the inner, while both C16:1 and C18:3 had higher proportion in the outer backfat layer in the East Balkan pigs. Except for C20:2, the long chain polyunsaturated n-6 and n-3 fatty acids had significantly higher proportions in the intramuscular fat, however no differences were determined between the two backfat layers.

scholarly journals Effect of dietary fsh and rapeseed oils on sensory and physicochemical characteristics of pig M. longissimus dorsi and fatty acid composition

2004 ◽  
Vol 13 (1) ◽  
pp. 143-152 ◽  
Author(s):  
R. Kołacz ◽  
A. Korniewicz ◽  
Z. Dobrzański ◽  
P. Bykowski ◽  
D. Kołacz ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Physicochemical Characteristics ◽  
Longissimus Dorsi
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