scholarly journals Aquafeed Production from Fermented Fish Waste and Lemon Peel

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 272
Author(s):  
Alessia Tropea ◽  
Angela Giorgia Potortì ◽  
Vincenzo Lo Turco ◽  
Elisabetta Russo ◽  
Rossella Vadalà ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Lactobacillus Reuteri ◽  
Ph Value ◽  
Saturated Fatty Acids ◽  
Fatty Acid Analysis ◽  
Culture Collection ◽  
Coliform Bacteria ◽  
Fish Waste ◽  
Lemon Peel ◽  
The Media

In order to obtain a high-protein-content supplement for aquaculture feeds, rich in healthy microorganisms, in this study, Saccharomyces cerevisiae American Type Culture Collection (ATCC) 4126 and Lactobacillus reuteri ATCC 53608 strains were used as starters for fermenting fish waste supplemented with lemon peel as a prebiotic source and filler. Fermentation tests were carried out for 120 h until no further growth of the selected microorganisms was observed and the pH value became stable. All the samples were tested for proteins, crude lipids, and ash determination, and submitted for fatty acid analysis. Moreover, microbiological analyses for coliform bacteria identification were carried out. At the end of the fermentation period, the substrate reached a concentration in protein and in crude lipids of 48.55 ± 1.15% and 15.25 ± 0.80%, respectively, representing adequate levels for the resulting aquafeed, whereas the ash percentage was 0.66 ± 0.03. The main fatty acids detected were palmitic, oleic, and linoleic acids. Saturated fatty acids concentration was not affected by the fermentation process, whereas monounsaturated and polyunsaturated ones showed an opposite trend, increasing and decreasing, respectively, during the process. Coliform bacteria were not detected in the media at the end of the fermentation, whereas the amount of S. cerevisiae and L. reuteri were around 1011 and 1012 cells per g, respectively.

Relationship between the fatty acid composition of uropygial gland secretion and blood of meat chickens receiving different dietary fats

2018 ◽  
Vol 58 (5) ◽  
pp. 828 ◽  
Author(s):  
Khaled Kanakri ◽  
Beverly Muhlhausler ◽  
John Carragher ◽  
Robert Gibson ◽  
Reza Barekatain ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Fatty Acid Analysis ◽  
Dietary Fats ◽  
Post Mortem ◽  
Suitable Alternative ◽  
Preen Oil

Manipulation of the fatty acid composition of chicken feed has been shown to be effective for improving the nutritional value of chicken products. Currently, however, evaluation of the effectiveness of this approach requires invasive blood sampling or post mortem tissue sampling of the birds. Preen oil can be collected non-invasively from live birds. So this study aimed to test the hypothesis that the fatty acid composition of preen oil reflects that of the blood. Male and female meat chickens (Cobb 500) were fed a diet supplemented with 4% (w/w) flaxseed oil (high n-3 polyunsaturates) or beef tallow (mostly monounsaturates and saturates) for 6 weeks. Preen oil and whole blood samples (n = 9 birds per sex/diet treatment group) were collected freshly post mortem for fatty acid analysis. Preen oil analysis showed that ~97% of fatty acids were saturates, with a small percentage of n-6 polyunsaturates and traces of other types. There were negligible n-3 polyunsaturates in preen oil. Proportions of some saturated fatty acids were slightly, but significantly, affected by diet (C16:0 (P < 0.05) and C17:0 (P < 0.01)) or by gender (C10:0 and C18:0) (P < 0.05). Some fatty acids with odd numbers of carbon atoms (e.g. C17:0 and C19:0) were found in relatively high concentrations in preen oil, despite not being detectable in either the diet or blood. In conclusion, the fatty acid composition of preen oil does not accurately reflect the fatty acid profile of the blood; it is not, therefore, a suitable alternative for determining fatty acid status of meat chickens.

scholarly journals Effect of laying period and duck origin on egg characteristics

2006 ◽  
Vol 49 (4) ◽  
pp. 400-410 ◽  
Author(s):  
A. Okruszek ◽  
J. Książkiewicz ◽  
J. Wołoszyn ◽  
T. Kisiel ◽  
A. Orkusz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Specific Gravity ◽  
Protein Content ◽  
Unsaturated Fatty Acids ◽  
Ph Value ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Egg White ◽  
Egg Laying ◽  
Egg Weight

Abstract. The study was carried out on eggs of two-year-old Orpington ducks (O1) and crossbred ducks Khaki Campbell×Orpington (KhO). Eggs for analysis were collected in the 6th and the 22nd week of egg laying. The eggs of KhO ducks had greater weight (72.45 g), specific gravity (1.083 g/cm3) and a thicker shell (0.67 mm) in comparison to eggs of the O1 population (70.64 g, 1.081 g/cm3 and 0.65 mm, respectively). Eggshell content accounted for 9.53% and 7.85% of egg weight in KhO and O1 ducks, respectively. Eggs of KhO ducks were characterized by a lower egg white index (0.07), yolk content (39.48%) and protein content of egg white as well as lower L* parameter of yolk than eggs of O1 ducks. In KhO eggs, yolk lipids contained more C 18:1 cis-9, C 20:4, C 22:6 and C 20:5 and less α C 18:3 and C 18:1 trans-11 fatty acids than those of O1 eggs. The eggs laid in the 6th week had greater weight (by 3.61 g), specific gravity (by 0.01 g/cm3), egg white content (by 2.26%), eggshell thickness (by 0.04 mm), strength (by 10.70 N) and deformation (by 0.90%), and lower yolk content (by 2.34%) than the eggs laid in the 22nd week of laying. Furthermore, the eggs laid at the beginning of the second laying period were characterized by higher protein content of egg white and yolk (by 0.26% and 0.49% respectively) and pH value of egg white and yolk, lower lightness of yolk (L*), higher unsaturated fatty acids (UFA) content of yolk (especially polyunsaturated fatty acids – PUFA, by 2.53%), and lower saturated fatty acids (SFA) content of yolk (by 3.10%) and total cholesterol content (by 2.38%).

scholarly journals Nutritional and energetic value of hard cheese

2018 ◽  
Vol 34 (2) ◽  
pp. 217-227
Author(s):  
Anka Popovic-Vranjes ◽  
Snezana Paskas ◽  
Marija Jevtic ◽  
Anka Kasalica ◽  
Branislava Belic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Ph Value ◽  
Saturated Fatty Acids ◽  
Dairy Product ◽  
Essential Amino Acids ◽  
Cow Milk ◽  
Mean Values ◽  
Microbiological Parameters ◽  
Hard Cheese

Insufficient intake of dairy product, especially of hard cheese, in Serbia is a nutritional problem of concern. It is caused not only by income but also with low commercial availability of the product and consumer knowledge and preferences. This study assesses nutritional and microbiological parameters of hard cheese made from pasteurized cow milk. Standard chemical analyzes were performed and cheese were analyzed on the 1st, 30th and 60th days of ripening. The following microbiological indicators were monitored: Listeria monocytogenes, coagulase-positive Staphylococci, Escherichia coli and Enterobacteriaceae. Furthermore, ripened cheeses were analyzed on amino and fatty acid profile. All cheese samples presented satisfactory microbiological and nutritional characteristics for most of the assessed parameters. Ripened cheese contained on the average 29.08% milk fat, 25.29% proteins, 0.98% lactose and pH value was 5.23. The fat content on dry matter basis (FDM) and moisture in non fat substance (MNFS) were 49.11% and 55.84 %, respectively. The energy value of cheeses amounted to 366.80 kcal /1523.22 kJ. Mean values of fatty acids content (g/100 g) showed that cheese most contained saturated fatty acids, following with monounsaturated and polyunsaturated fatty acids: 66.92%, 30.13% and 2.95%, respectively. The most common essential amino acids were leucine, lysine and isoleucine. This paper confirms that hard cheese is an important source of valuable nutrients and energy and should possess priority in human diet.

scholarly journals Phytochemical Contents of Five Artemisia Species

2015 ◽  
Vol 7 (4) ◽  
pp. 495-499 ◽  
Author(s):  
Murat KURSAT ◽  
Irfan EMRE ◽  
Okkeş YILMAZ ◽  
Semsettin CIVELEK ◽  
Ersin DEMIR ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acids ◽  
Fatty Acid Analysis ◽  
The Other ◽  
Flavonoid Content ◽  
High Saturated Fatty Acid ◽  
Artemisia Species ◽  
Phytochemical Contents ◽  
Fatty Acid Compositions

In the present study, the fatty acid compositions, vitamin, sterol contents and flavonoid constituents of five Turkish Artemisia species (A. armeniaca, A. incana , A. tournefortiana, A. haussknechtii and A. scoparia) were determined by GC and HPLC techniques. The results of the fatty acid analysis showed that Artemisia species possess high saturated fatty acid compositions. On the other hand, the studied Artemisia species were found to have low vitamin and sterol contents. Eight flavononids (catechin, naringin, rutin, myricetin, morin, naringenin, quercetin, kaempferol) were determined in the present study. It was found that Artemisia species contained high levels of flavonoids. Morin (45.35 ± 0.65 – 1406.79 ± 4.12 μg/g) and naringenin (15.32 ± 0.46 – 191.18 ± 1.22 μg/g) were identified in all five species. Naringin (268.13 ± 1.52 – 226.43 ± 1.17 μg/g) and kaempferol (21.74 ± 0.65 – 262.19 ± 1.38 μg/g) contents were noted in the present study. Present research showed that the studied Artemisia taxa have high saturated fatty acids and also rich flavonoid content.

scholarly journals Effect of probiotics and Yucca schidigera extract supplementation on broiler meat quality

2020 ◽  
Vol 42 ◽  
pp. e48066
Author(s):  
Karima Benamirouche ◽  
Djamila Baazize-Ammi ◽  
Nadia Hezil ◽  
Reda Djezzar ◽  
Abdellatif Niar ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Ph Value ◽  
Saturated Fatty Acids ◽  
Basal Diet ◽  
Control Group ◽  
Broiler Meat ◽  
Yucca Schidigera ◽  
Thigh Muscles ◽  
Experimental Group

The current study investigated the effect of dietary supplementation with probiotics and Yucca schidigera extract on physicochemical parameters, proximate composition, mineral content and fatty acid profile of broiler breast and thigh muscles. In total, 240 one-day old broilers were randomly allocated into two dietary treatments groups: 1) Control (basal diet), 2) experimental (basal diet with two probiotics Pediococcus acidilactici and Saccharomyces cerevisiae and Yucca schidigera extract). The results showed that the pH value was higher in the experimental group than in the control group (p < 0.05). However, drip, cook and thaw losses were not influenced by dietary treatment (p > 0.05). A significant increase in protein, Fe, Zn, Na, P and a significant decrease in lipid, Cu and Cr contents was exhibited in experimental group relative to control group (p < 0.05). The proportion of stearic acid and saturated fatty acids was significantly (p < 0.05) reduced, whereas linoleic acid and polyunsaturated fatty acids contents were significantly (p < 0.05) increased in breast and thigh muscles of fed the experimental diet. We concluded that additive supplementation of the diet with probiotics and Yucca schidigera extract could improve meat quality.

Corrigendum to: Physicochemical characteristics and fatty acid composition of the meat of lambs fed cassava silage and dry tamarind (Tamarindus indica)

2019 ◽  
Vol 59 (7) ◽  
pp. 1400
Author(s):  
N. J. A. dos Santos ◽  
A. M. Barbosa ◽  
T. V. Voltolini ◽  
D. R. Menezes ◽  
C. M. Souza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Ph Value ◽  
Saturated Fatty Acids ◽  
Daily Weight Gain ◽  
Tamarindus Indica ◽  
Manihot Esculenta Crantz ◽  
Lamb Meat

The objective of the present study was to determine the effect of the addition of dry tamarind (Tamarindus indica L.) residue to cassava (Manihot esculenta, Crantz) silage on the carcass traits, quality and fatty acid profile of lamb meat. Forty 6-month-old (±2 days) castrated lambs (crossbred Santa Ines × mixed breed) with initial bodyweights of 22.1 ± 3.0 kg were used in a completely randomised design with four treatments (0, 100, 200 or 300 g/kg of DM of dry tamarind residue) and 10 replicates (animals). There was a significant increase in hot carcass weight (P P = 0.04); however, there were no effects on final bodyweight, average daily weight gain, slaughter weight, weights of other commercial cuts, shear force, lightness (L*), redness (a*), yellowness (b*), chroma (C*), lipid profile, ash content, initial and final pH value and cooking weight loss. There was a significant (P P = 0.01) and stearic (C18:0; P = 0.01) fatty acid concentrations (total saturated fatty acids, ΣSFA) (P = 0.03) and the ratio of ΣSFA to unsaturated fatty acids (ΣSFA:ΣUFA; P = 0.04). However, there were linear increases in the C18:2 cis9, cis12 concentration (P = 0.04), polyunsaturated fatty acid n-6 concentration (P = 0.05), ΣUFA (P = 0.03) and the Σn-6:Σn-3 ratio (P = 0.01) in the lamb meat. Dry tamarind can be added to cassava up to a level of 300 g/kg of DM without any negative effects on the performance or meat quality, and it increases the yield of the loin cut, polyunsaturated fatty acid n–6 and ΣUFA, which makes the lamb meat healthier.

Methyl esters from the copepod Tisbe biminiensis assayed by two transesterification methods

Crustaceana ◽  
2013 ◽  
Vol 86 (11) ◽  
pp. 1343-1353 ◽  
Author(s):  
Lilian C. M. de Lima ◽  
Daniela M. A. F. Navarro ◽  
Lília P. Souza-Santos
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Acid Catalysis ◽  
Essential Fatty Acids ◽  
Methyl Esters ◽  
Saturated Fatty Acids ◽  
Fatty Acid Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Basic Catalysis ◽  
Transesterification Method

The present study assessed the efficiency of two transesterification methods for the identification of fatty acids in the copepodTisbe biminiensisVolkmann-Rocco, 1973. In the first method, the samples were esterified by basic catalysis with KOH in methanol, and in the second method they were esterified by acid catalysis with BF3. Fatty acids were identified by comparison of retention times and co-injection with standard Mix C4-C24, using gas chromatography and gas chromatography-mass spectrometry. Twenty-nine fatty acids were detected in samples transesterified by basic catalysis or acid catalysis. The predominant fatty acids were C18 (19.18%), C16 (13.02%), and C12 (11.39%) for samples transesterified by acid catalysis; and C13 (25.24%), C21 (11.32%), and C18 (10.65%) for samples transesterified by basic catalysis. The results show that fatty acid analysis for copepods may be affected by the transesterification method. Sample transesterification by acid catalysis was efficient to identify monosaturated and polyunsaturated fatty acids, whereas transesterification by basic catalysis was efficient to identify saturated fatty acids. Essential fatty acids were present in the copepod, which suggests thatT.biminiensisis a useful food to be used in larviculture.

scholarly journals Influence of fermentation temperature on the content of fatty acids in low energy milk-based kombucha products

2011 ◽  
pp. 81-90 ◽  
Author(s):  
Radomir Malbasa ◽  
Jasmina Vitas ◽  
Eva Loncar ◽  
Snezana Kravic
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Ph Value ◽  
Saturated Fatty Acids ◽  
Low Energy ◽  
Gas Chromatography Mass Spectrometry ◽  
Lower Amount ◽  
Fermentation Temperature ◽  
Two Temperatures ◽  
Higher Temperature

The aim of this study was to investigate the influence of fermentation temperature on the fatty acids content in low energy milk-based products obtained by kombucha inoculums with herbal teas. In this investigation low energy milk-based kombucha products were produced from milk with 0.8% milk fat using 10% (v/v) kombucha inoculums cultivated on winter savory, peppermint, stinging nettle and wild thyme. The process of fermentation was conducted at two temperatures: 40?C and 43?C. Fermentation was stopped after the pH value of 4.5 was reached. Duration of the fermentation process was shorter by applying higher fermentation temperature. Fatty acids content was determined by gas chromatography-mass spectrometry. Predominant fatty acids in all obtained products were saturated fatty acids, first of all the monounsaturated ones. The higher temperature resulted in the formation of lower amount of saturated fatty acids in the obtained milk-based kombucha products.

CHYLOUS EFFUSIONS INTO THE INTESTINE IN A PATIENT WITH PROTEIN-LOSING GASTROENTEROPATHY

PEDIATRICS ◽  
1963 ◽  
Vol 31 (6) ◽  
pp. 1011-1018
Author(s):  
G. B. A. Stoelinga ◽  
P. J. J. Van Munster ◽  
J. P. Slooff
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Serum Proteins ◽  
Saturated Fatty Acids ◽  
Fatty Acid Analysis ◽  
Intestinal Lumen ◽  
Limited Effect ◽  
The Family ◽  
Considerable Loss

A girl had been affected with steatorrhea, lymphopenia, and hypoproteinemic edema from her fifth year of life; this edema was mainly localized in the legs. The hypoproteinemia was found to be due to abnormal loss of serum proteins into the intestine. A chylous fluid was occasionally obtained on duodenal intubation. Albumin levels were found to range from 20 to 500 mg/100 ml in this fluid; a considerable loss of protein into the intestine therefore might undoubtedly have resulted. Serum albumin was shown to pass fairly rapidly into the intestinal lumen. Fatty acid analysis of the chyle obtained, showed only the presence of high molecular saturated and unsaturated fatty acids. No low-molecular saturated fatty acids were found. It is suggested in the literature that the obstruction of chyliferous vessels may give rise to this clinical picture. In view of the localization of the edema and the family history, the present authors believe that there is a relationship between localized familial lymphedema (Milroy's disease) and protein-losing gastroenteropathy. The two conditions may be due to changes in the lymphatics, the localization of the changes determining which symptoms will appear. Treatment consisted in ordering a fat-free diet; this had a limited effect.

Physicochemical characteristics and fatty acid composition of the meat of lambs fed cassava silage and dry tamarind (Tamarindus indica)

2019 ◽  
Vol 59 (7) ◽  
pp. 1373
Author(s):  
N. J. A. dos Santos ◽  
A. M. Barbosa ◽  
T. V. Voltolini ◽  
D. R. Menezes ◽  
C. M. Souza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Ph Value ◽  
Saturated Fatty Acids ◽  
Daily Weight Gain ◽  
Tamarindus Indica ◽  
Manihot Esculenta Crantz ◽  
Lamb Meat

The objective of the present study was to determine the effect of the addition of dry tamarind (Tamarindus indica L.) residue to cassava (Manihot esculenta, Crantz) silage on the carcass traits, quality and fatty acid profile of lamb meat. Forty 6-month-old (±2 days) castrated lambs (crossbred Santa Ines × mixed breed) with initial bodyweights of 22.1 ± 3.0 kg were used in a completely randomised design with four treatments (0, 100, 200 or 300 g/kg of DM of dry tamarind residue) and 10 replicates (animals). There was a significant increase in hot carcass weight (P &lt; 0.001) and loin weight (P = 0.04); however, there were no effects on final bodyweight, average daily weight gain, slaughter weight, weights of other commercial cuts, shear force, lightness (L*), redness (a*), yellowness (b*), chroma (C*), lipid profile, ash content, initial and final pH value and cooking weight loss. There was a significant (P &lt; 0.001) quadratic reduction in water-holding capacity with an increasing tamarind residue content. The addition of tamarind residue to cassava silage linearly decreased the lauric (C12:0; P = 0.01) and stearic (C18:0; P = 0.01) fatty acid concentrations (total saturated fatty acids, ΣSFA) (P = 0.03) and the ratio of ΣSFA to unsaturated fatty acids (ΣSFA:ΣUFA; P = 0.04). However, there were linear increases in the C18:2 cis9, cis12 concentration (P = 0.04), polyunsaturated fatty acid n-6 concentration (P = 0.05), ΣUFA (P = 0.03) and the Σn-6:Σn-3 ratio (P = 0.01) in the lamb meat. Dry tamarind can be added to cassava up to a level of 300 g/kg of DM without any negative effects on the performance or meat quality, and it increases the yield of the loin cut, polyunsaturated fatty acid n–6 and ΣUFA, which makes the lamb meat healthier.

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