scholarly journals The effect of different fat content fish feed on the production parameters and meat quality of the hybrid striped bass

2013 ◽  
pp. 33-37
Author(s):  
Péter Juhász ◽  
Péter Bársony ◽  
Éva Csorvási ◽  
István Szűcs ◽  
Judit Remenyik ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Striped Bass ◽  
Nutritive Value ◽  
Fat Content ◽  
Fish Feed ◽  
Hybrid Striped Bass ◽  
Omega 3 ◽  
Feed Conversion ◽  
Omega 6

The interspecific ’hybrid striped bass’ is the result of cross breeding. Their offspring have got good chances of growth and tolerate extreme water temperatures and the content of dissolute oxygen more than their parents. Furthermore, they are more resistant to diseases. Therefore, the hybrid is perfectly suitable for intensive fishery production. Our experiment lasted for seven weeks. We analysed the indices of growth and production of the hybrid as the consequence of nurturing them with two feeds of high nutritive value during this period. We examined the content of fat and of fatty acids in the flesh of these fish. There were no considerable differences in terms of weight gain, feed conversion ratio and uneven growth between the two groups, while survival was less likely among the the fish which had consumed more fat. We demonstrated, examining the flesh of the individuals which had consumed feed containing lower fat content, that it was fattier and contained more dry matter than those that had been fed of higher fat content. Besides, the content of omega-3 and omega-6 fatty acids was higher in the fish that had consumed less lipids.

scholarly journals Productivity and Composition of Fatty Acids in Chicks fed with Azadirachta indica A. Juss

2015 ◽  
pp. 4564-4571
Author(s):  
Imna Trigueros V ◽  
Miguel Ramón C ◽  
José Vázquez O ◽  
Juan Aguirre M ◽  
Carlos Garcia C ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Weight Gain ◽  
Azadirachta Indica ◽  
Broiler Chicks ◽  
Neem Seed ◽  
Omega 3 ◽  
Feed Conversion ◽  
Commercial Diet ◽  
Seed Flour ◽  
Omega 6

ABSTRACTObjective. Evaluate the productivity and composition of fatty acids in chicks fed diets enriched with neem Azadirachta indica A. Juss seed flour. Materials and methods. 80 mixed broiler chicks of Arbor Acres stock and levels 0, 1, 3 and 5% neem seed flour added to a commercial diet were evaluated. 20 experimental units were included in each treatment for five weeks. The consumption and weight gain were recorded, as well as the composition of fatty acids in the fat by means of alkaline transesterification. Data was statistically analyzed by a completely random procedure and the measurements were compared with the Tukey test(p≤0.05). Results. The greatest weight gain, consumption and best feed conversion were found in the treatment that contains 1% neem seed flour. It also produced the increase in the proportion of polyunsaturated fatty acids, especially linoleic acid (C18:2 Omega-6) and eicosapentaenoic acid (C20:5 omega-3), and the proportion of palmitic acid (C16:0). The consumption of feed diminished when 5% of neem flour was added. Conclusions. It was demonstrated that incorporating 1% neem seed flour in the diet of broiler chicks modifies the consumption of fatty acids without harming its productive behavior.RESUMENObjetivo. Evaluar la productividad y composición de ácidos grasos en pollos alimentados con dietas adicionadas con harina de semilla de neem Azadirachta indica A. Juss. Materiales y métodos. Se emplearon 80 pollos mixtos de la estirpe Arbor Acres de engorda y se evaluaron los niveles 0, 1, 3 y 5% de harina de semilla de neem añadidos a una dieta comercial. En cada tratamiento se tuvieron 20 unidades experimentales con una duración de cinco semanas. Se registró el consumo y la ganancia de peso, así como la composición de los ácidos grasos de la grasa mediante transesterificación alcalina. Los datos se analizaron estadísticamente por el procedimiento completamente al azar y las medias se compararon con la prueba de Tukey (p≤ 0.05). Resultados. La mayor ganancia de peso, consumo y la mejor conversión alimenticia correspondió al tratamiento que contenia 1% de harina de semilla de neem. También propició el aumento en la proporción de ácidos grasos poliinsaturados especialmente en el ácido linoleico, (C18:2 omega-6) y en el ácido eicosapentaenoico (C20:5 omega-3), y de manera concomitante se redujo la proporción del ácido palmítico (C16:0). El consumo de alimento disminuyó al adicionar 5% de harina de neem. Conclusiones. Se demostró que la incorporación de 1% de harina de semilla de neem en la dieta de los pollos de engorda modifica la composición de ácidos grasos sin perjudicar su comportamiento productivo.

scholarly journals Effectiveness of the use of an omega 3 and omega 6 combination(EquazenTM) in paediatric patients with refractory epilepsy

2011 ◽  
Vol 17 (4) ◽  
pp. 148-153 ◽  
Author(s):  
Eduardo Javier Barragán-Pérez ◽  
Irene Heredia-Barragán ◽  
Rosana Huerta-Albarran
Keyword(s):  
Fatty Acids ◽  
Refractory Epilepsy ◽  
Ionic Currents ◽  
Omega 3 ◽  
Omega 6 ◽  
Control Objective ◽  
The Mean ◽  
Satisfactory Clinical Response

INTRODUCTION: Epilepsy is considered a health problem. 85% of patients are satisfactorily controlled with antiepileptic drugs (AEDs) and 15% have refractory seizures. The combination of omega 3 and omega 6 fatty acids (EquazenTM) can contribute to changes in ionic currents and to stabilization of neurotransmitter's function resulting in cell membrane equilibrium. These changes lead to potential seizure control. OBJECTIVE: To compare efficacy and safety in the treatment of refractory epilepsy with a supplement combining EPA, DHA (omega 3 fatty acids) and GLA (omega 6 fatty acids). METHODS: We reviewed patients from the Neurology Department of the Children's Hospital of Mexico who have refractory epilepsy, evaluating clinical characteristics of seizures, number of seizures and AEDs. 792 mg of EPA, DHA and GLA per day (6 capsules of EquazenTM) were administrated for four weeks in order to assess the frequency of seizures as well as tolerability and probable side effects. RESULTS: The study was conducted with a total of 13 patients with follow-up four weeks after the start of supplementation. We obtained a satisfactory clinical response with ≥ 80% decrease in the daily number of seizures in more than 60% of patient. The mean of number of seizures over all patients was reduced significantly from 26.61±37.2 to 5.92 daily. In addition a significant improvement in the neurocognitive capacity was observedin all patients. CONCLUSION: The co-adjuvant supplementation with EquazenTM may result in a reduction of the number of seizures in refractory epilepsy having in addition significant impact on neurocognitive aspects. To enhance the quality of life of epileptic patient supplementation with a specific combination of EPA, DHA and GLA should be reconsidered.

scholarly journals The Effect of Processing Temperature of Simple Steam Jacket on The Quality of White Spotted Whipray Rays Liver Oil

2015 ◽  
Vol 18 (1) ◽  
Author(s):  
Wahyu Nur Widiyanto ◽  
Ratna Ibrahim ◽  
Apri Dwi Anggo
Keyword(s):  
Fatty Acids ◽  
Poor Quality ◽  
Processing Method ◽  
Quality Data ◽  
Processing Temperature ◽  
Omega 3 ◽  
Fish Liver ◽  
Omega 6 ◽  
High Temperature Steam

The application of high temperature steam jacket system in the industrial fish liver processing makes the product is of poor quality. The quality data of Rays liver oil processed by simple jacket steam with temperature above 80°C are currently not available. This research aimed to determine temperature of simple steam jacket processing method to the quality of White Spotted Whipray Rays liver oil. The differences of processing temperatures affected significantly the value of free fatty acid, peroxide, and yield; but did not affected significantly on the water content and the organoleptic value specification products except on turbidity. The most optimum processing temperature of Rays liver oil was at 60 °C for 20 minutes with the content of free fatty acids 0.68%, the peroxide 0,57 meq/kg, and the moisture of the oil 0%. The product had yield 37.88%, the sensory value 7.97 ≤ μ ≤ 8.35 and omega-3: 23.44%, as well as omega-6: 10.19%. Keywords: Fish liver oil, simple steam jacket, temperature

scholarly journals Effects of Boiling and Smoking on the Proximate Composition and Oil Quality of a Commercially Important Freshwater Fish (Chrysichthys nigrodigitatus) from Nkam River in Cameroon

2018 ◽  
Vol 7 (6) ◽  
pp. 59
Author(s):  
Djopnang Djimbie Justin ◽  
Tchoumbougnang François ◽  
Tomedi-Tabi Eyango Minette ◽  
Womeni Hilaire Macaire ◽  
Tonfack Djikeng Fabrice ◽  
...  
Keyword(s):  
Freshwater Fish ◽  
Proximate Composition ◽  
Nutritive Value ◽  
Oil Quality ◽  
The Other ◽  
Human Beings ◽  
Omega 3 ◽  
Omega 6 ◽  
Raw Fish

The effects of boiling and smoking on the proximate composition and lipids quality of a freshwater fish (Chrysichthys nigrodigitatus) collected from Nkam River in Cameroon were investigated. Fresh fish was filled, boiled or smoked and then, aliquoted for analyses. One portion was dried at 50 °C and ground into flour for the proximate composition determination. The other portion was served for lipids extraction using the Bligh and Dyer method. The extracted oil was characterized physico-chemically using chemical indexes and GC/FID. Moisture, protein, ash and lipid contents of raw fish were 80.67±4.18, 64.42±1.51, 10.90±0.42 and 22.06±5.40 % dm respectively. The changes in dry matter, protein and ash contents were found to be statistically significant (P<0.05) after smoking. The most important mineral of this fish was the Potassium (7017.54-8771.93 mg/kg). Except the calcium and phosphorus contents which decreased with the treatments, the amount of the other detected minerals was significantly increased. It was also found that these technological treatments significantly increased (P<0.05) the free fatty acids and hydroperoxides formation in oil, while it decreased its iodine value. The fatty acid profile of untreated and treated fish revealed her richness in Palmitic (22.91-34.76%), Oleic (12.83-23.55%), Stearic (11.29-14.81%), Linoleic (LA) (ω6) (2.83-6.75%), Arachidonic (ω6) (2.50-6.64%) and Docosahexaenoic (DHA) (ω3) (1.56-12.31%) acids. The ratio PUFA/SFA of raw fish (0.47) was severely reduced by the smoking (0.26) while it increases after boiling (0.61). This fish contain appreciable levels of Omega-6 PUFA, suggesting that it could be used as a source of healthy diet for human beings. These findings may also be beneficial for the fish industry, nutritionists and researchers who were striving to improve the nutritive value, processing and marketing of selected fish species.

scholarly journals Analisis Kandungan Asam Lemak Omega 3 dan Omega 6 pada Minyak Ikan Mas (Cyprinus Carpio)

2019 ◽  
Vol 2 (1) ◽  
pp. 37-44
Author(s):  
Maruba Pandiangan ◽  
Jamaran Kaban ◽  
Basuki Wirjosentono ◽  
Jansen Silalahi
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Acid Number ◽  
Omega 3 ◽  
Omega 6

Penelitian ini bertujuan untuk mengetahui komponen asam lemak omega-3 dan omega-6 pada minyak ikan mas. Penelitian ini dilakukan di Laboratorium Pengolahan Pangan Fakultas Pertanian Universitas Katolik Santo Thomas, Medan. Pelaksanaan penelitian ini dilakukan pada bulan Agustus 2016 hingga Oktober 2016. Minyak ikan mas diperoleh dengan menggunakan proses rendering kering. Dari uji sifat fisika kimia diperoleh semakin besar nilai angka asam maka semakin rendah kualitas minyaknya, semakin kecil angka peroksida maka kualitas minyak semakin baik, bilangan iod yang tinggi menunjukkan bahwa minyak tersebut mengandung asam lemak tak jenuh yang banyak, semakin besar bilangan penyabunan yang dihasilkan maka minyak memiliki berat molekul yang lebih rendah. Hasil analisis minyak ikan dengan GC-MS didapat komposisi asam lemak sebagai berikut: asam lemak jenuh sebanyak 27,54%, asam lemak tidak jenuh tunggal sebanyak 43,92%, asam lemak tidak jenuh jamak sebanyak 21,25%. Asam lemak omega 3 sebanyak 2,83% yang terdiri dari asam linolenat 1,49%, asam eikosatrienoat 0,87%, asam eikosapentaenoat 0,11%, asam dekosaheksaenoat 0,36%, dan omega 6 sebanyak 17,36% yang terdiri dari asam linoleat 16,44%, asam arakhidonat 0,92%, Nilai gizi minyak ikan mas belum memenuhi komposisi ideal nilai gizi minyak ikan, dimana perbandingan ketiga jenis asam lemak belum memenuhi perbandingan 33,33% dan total penyimpangan sangat tinggi.   This study aimed to determine the components of omega-3 and omega-6 fatty acids in carp oil. This research was conducted at the Food Processing Laboratory of the Faculty of Agriculture, Santo Thomas Catholic University, Medan. The implementation of this research was conducted from August 2016 to October 2016. Carp oil was obtained using a dry rendering process. From the test of physical chemical properties obtained, the greater the value of the acid number, the lower the quality of the oil. It also showed that the smaller the peroxide number, the better the quality of the oil. The higher iodine number indicated that it contained many unsaturated fatty acids; therefore, the greater the saponification number the oil resulted, the lower molecular weight it obtained. The results of analysis of fish oil with GC-MS, showed the following fatty acid compositions: 27.54% saturated fatty acids, 43.92% monounsaturated fatty acids, and 21.25% plural unsaturated fatty acids. Omega-3 fatty acids were 2.83% consisting of 1.49% linolenic acid, 0.87% eicosapenoic acid, 0.11% eicosapentaenoic acid, 0.36% decosahexaenoic acid. It also resulted 17.36% omega-6 consisted of from linoleic acid 16.44%, arachidonic acid 0.92%. The nutritional value of goldfish oil did not meet the ideal composition of nutritional value of fish oil, where the ratio of the three types of fatty acids had not met the ratio of 33.33% and the total deviation was very high.

scholarly journals Influence of Addition of Linseed on the Diet on Meat Quality of Piglets

2017 ◽  
Vol 2 (2-4) ◽  
Author(s):  
Đorđe Okanović ◽  
Dragan Palić ◽  
Nebojša Ilić
Keyword(s):  
Fatty Acids ◽  
Live Weight ◽  
Standard Diet ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Main Ingredient ◽  
Omega 6 ◽  
Meat Samples ◽  
Experimental Group

The aim of this study was to estimate the influence of diet supplemented with linseed rich additive under commercial name Vitalan on omega-fatty acids content in piglet meat. The main ingredient in Vitalan is extruded linseed, that contribute the diet is rich in omega-3 fatty acids. Piglets were divided in control and experimental group and reared to 33 kg of average live weight. Experimental group was fed the standard diet enriched with 2.5% of Vitalan. After the end of fattening period, the meat samples from both groups were analyzed for omega-3 and omega-6 fatty acids content in raw and oven- roasted meat. The ratio between omega-6 and omega-3 acids was established. Additionally, other parameters, such as weight gain, health and behaviour of piglets were observing during the study. The treatment with linseed enriched diet resulted in higher omega-3 acids content, which lowered ratio between omega-6 and omega-3 acids in meat, thus making it better for a human nutrition from a health perspective.

Composition and Quality of Aquacultured Hybrid Striped Bass Fillets as Affected by Dietary Fatty Acids

1994 ◽  
Vol 59 (1) ◽  
pp. 70-75 ◽  
Author(s):  
KELLY P. FOWLER ◽  
CAROL KARAHADIAN ◽  
NEIL J. GREENBERG ◽  
REGINAL M. HARRELL
Keyword(s):  
Fatty Acids ◽  
Striped Bass ◽  
Dietary Fatty Acids ◽  
Hybrid Striped Bass

scholarly journals Importance of utilization of omega-3 fatty acids in human and animal nutrition

2009 ◽  
Vol 25 (5-6-1) ◽  
pp. 439-449 ◽  
Author(s):  
Lj. Sretenovic ◽  
V. Pantelic ◽  
Z. Novakovic
Keyword(s):  
Fatty Acids ◽  
Nutritive Value ◽  
Health Condition ◽  
Animal Origin ◽  
Animal Nutrition ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Therapy Effect ◽  
Omega 6 ◽  
Normal Metabolism

Life of modern people in urban conditions is characterized by lack of movement, which is main condition for maintenance of health, presence of large amount of additives and pesticide residua in food of plant and animal origin and polluted air and water. If the presence of oxidative stress is added as part of normal metabolism occurring during degradation of nutritive substances, when great quantity of free radicals is released, which organism in these conditions often is not capable of neutralizing, the homeostatic mechanisms are disturbed and this leads to health disturbances and even severe illnesses. In such complex living conditions, science is facing the challenge of finding out the way to prevent diseases and slow the aging process using food, primarily basic food stuffs - milk and meat, enriching them with certain substances which are of vital importance to our health. One of the ways is use of functional food which should contain not only its main nutritive value but also such ingredients which have impact on improvement of general health condition, i.e. they have preventive and therapy effect. In this paper, a review of the significance of omega-3 fatty acids in human nutrition is presented. As essential substances they cannot be synthesized in the organism, but have to be introduced through diet. Also, the significance of some essential omega-6 fatty acids as well as their mutual relation, are presented. The role of omega-3 fatty acids in animal nutrition is also pointed out in this paper, introduced or consumed by animals either by grazing or as diet supplement, which influence improvement of their production, reproduction and health performances.

Sign in / Sign up

Export Citation Format

Share Document