scholarly journals Evaluation of Long Sea Snail Hinia reticulata (Gastropod) from the Middle Adriatic Sea as a Possible Alternative for Human Consumption

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 905
Author(s):  
Alberto Felici ◽  
Nina Bilandžić ◽  
Gian Enrico Magi ◽  
Nicolaia Iaffaldano ◽  
Elisa Fiordelmondo ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Nutritional Value ◽  
Adriatic Sea ◽  
Calcium Content ◽  
Human Consumption ◽  
Quality Traits ◽  
The Common ◽  
Total Body

In mid Adriatic Sea the common sea snail is the habitual snail eaten, but over the years fishermen started to capture also the long sea snail, a possible alternative for human consumption. This study aims to compare the quality traits of the edible fraction in the common and long sea snails. In this study, common and long sea snail samples were provided by fishermen in November 2018 and March 2019. Total weight (meat and shell), fractions of meat and shell (after having extracted the edible part), fatty acid, elements in meat, and calcium content in shells were determined. Meat quality traits showed high nutritional value without significant differences between the two species. The fatty acid profile showed n3/n6 ratio significantly different both considering the season of sampling (November: 4.1; March: 2.38) and the species of sea snail (common: 4.98; long: 2.86). The long species showed a higher yield in the total body and calcium content concentrations. However, the long sea snail showed 50% lower meat yield compared with the common sea snail. In conclusion, the long sea snail can be used as an alternative to the common sea snail for human consumption.

Fatty acid profile, carcass and meat quality traits of young Nellore bulls fed crude glycerin replacing energy sources in the concentrate

Meat Science ◽  
2014 ◽  
Vol 96 (3) ◽  
pp. 1158-1164 ◽  
Author(s):  
J.F. Lage ◽  
T.T. Berchielli ◽  
E. San Vito ◽  
R.A. Silva ◽  
A.F. Ribeiro ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Crude Glycerin ◽  
Energy Sources ◽  
Quality Traits ◽  
Meat Quality Traits

scholarly journals The Effect of Replacement of Soybean Meal with Corn Dried Distillers Grains with Solubles (cDDGS) and Differentiation of Dietary Fat Sources on Pig Meat Quality and Fatty Acid Profile

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1277
Author(s):  
Małgorzata Świątkiewicz ◽  
Anna Olszewska ◽  
Eugeniusz R. Grela ◽  
Mirosław Tyra
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Dietary Fat ◽  
Beef Tallow ◽  
Rapeseed Oil ◽  
Coconut Oil ◽  
Fat Content ◽  
Drip Loss ◽  
Quality Traits

The aim of the study was to investigate mixtures comprising corn distillers dried grain with solubles as a partial replacer for soybean meal (SBM) and different dietary fat sources, in order to determine their effect on the meat quality and fatty acid profile. Thirty-two crossbred fatteners were divided into four groups: I–SBM + rapeseed oil, II–cDDGS + rapeseed oil, III–cDDGS + beef tallow, IV–cDDGS + coconut oil. The experiment took place from 60 to 118 kg. At the end of fattening, all pigs were slaughtered and samples of meat (musculuslongissimus lumborum) were taken. The fatty acid profile, texture, and quality traits were analyzed. Corn DDGS affected drip loss. Beef tallow and coconut oil improved water holding capacity and drip loss and increased fat content, compared to the control group. The dietary fat type affected the fatty acid composition, iodine value, and consequently some quality traits of meat. However, these relationships varied. Fat content in the meat was inversely correlated with shear force and texture parameters, but positively with tenderness and juiciness. The fatty acid profile significantly influenced cohesiveness, chewiness, resilience and sensory traits, which were the most beneficial in meat with higher fat content and higher fat saturation index.

scholarly journals The effect of high omega-3, -6 fatty acid feeding on the free fatty acid profile and meat quality traits of pork loin

2014 ◽  
Vol 41 (3) ◽  
pp. 213-220
Author(s):  
Kuk-Hwan Seol ◽  
Ki Hyun Kim ◽  
Bum Jin Joo ◽  
Jo Eun Kim ◽  
Kwang-Sik Kim ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Quality Traits ◽  
Omega 3 ◽  
Meat Quality Traits ◽  
Pork Loin

scholarly journals Meat quality and fatty acid profile of the musculus longissimus lumborum in Czech Fleckvieh, Charolais and Charolais × Czech Fleckvieh bulls fed different types of silages

2010 ◽  
Vol 55 (No. 11) ◽  
pp. 479-487 ◽  
Author(s):  
L. Bartoň ◽  
D. Bureš ◽  
V. Kudrna
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Dry Matter ◽  
Intramuscular Fat ◽  
Quality Parameters ◽  
Dietary Energy ◽  
Maize Silage ◽  
Different Types ◽  
Longissimus Lumborum

The effects of breed and diet containing different types of silages on meat quality parameters and fatty acid profile of m. longissimus lumborum (MLL) were evaluated in a total of 30 Czech Fleckvieh (CF), Charolais (CH) and Charolais × Czech Fleckvieh (CH × CF) bulls. The animals were fed two mixed diets: MS (based on maize silage) and LCS (based on legume-cereal mixture silage and lucerne silages) with different concentrations of dietary energy and fatty acids. The MLL from CH bulls had the lowest content of dry matter (P < 0.01), less protein (P < 0.01) and lighter meat (P < 0.01) compared to the CF. The extensive LCS diet reduced dry matter (P < 0.01) and intramuscular fat (P < 0.01) and increased the content of hydroxyproline (P < 0.05). The CH bulls exhibited higher PUFA n-3 (P < 0.05) and lower MUFA (P < 0.05) compared to the CF, with the CH × CF being intermediate. The LCS diet enhanced the proportions of PUFA (P < 0.05) and PUFA n-3 (P < 0.001) and reduced MUFA (P < 0.001). In conclusion, both breed and diet affected the meat quality and fatty acid profile of the intramuscular fat of the bulls. The replacement of maize silage with the legume-cereal mixture and lucerne silages in the diet reduced the concentration of intramuscular fat and improved its fatty acid profile from the human nutrition perspective.

Fatty acid profilies and some meat quality traits at different slaughter weights of Brown Swiss bulls

2021 ◽  
Vol 53 (3) ◽  
Author(s):  
Aziz Şahin ◽  
Yüksel Aksoy ◽  
Emre Uğurlutepe ◽  
Ertuğrul Kul ◽  
Zafer Ulutaş
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Quality Traits ◽  
Brown Swiss ◽  
Meat Quality Traits

Effect of canola oil on meat quality and fatty acid profile of Araucano creole lambs during fattening period

2019 ◽  
Vol 248 ◽  
pp. 20-26 ◽  
Author(s):  
J. Quiñones ◽  
A. Maggiolino ◽  
S. Bravo ◽  
E. Muñoz ◽  
J.M. Lorenzo ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Canola Oil ◽  
Fattening Period

scholarly journals Effects of dietary inclusion of high concentrations of crude glycerin on meat quality and fatty acid profile of feedlot fed Nellore bulls

PLoS ONE ◽  
2017 ◽  
Vol 12 (6) ◽  
pp. e0179830 ◽  
Author(s):  
Eric H. C. B. van Cleef ◽  
André P. D'Áurea ◽  
Vanessa R. Fávaro ◽  
Flavia O. S. van Cleef ◽  
Robson S. Barducci ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Crude Glycerin ◽  
High Concentrations
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