Performance, carcass traits, and meat fatty acid profile and quality of Anglo-Nubian kids fed diets supplemented with vegetable oils

Teff and amaranth are gluten-free cereals with significant nutritional and health benefits. However, they are underutilized and known in limited areas of the world. The present study evaluated the fatty acid profile, crude fat, squalene content and lipid quality of seven teff (Eragrostis teff (Zucc.) Trotter) and three amaranth (Amaranthus caudatus L.) varieties from Ethiopia. The fat content ranged from 2.92 to 3.34% (averaging 3.06%) and from 8.28 to 9.21% (averaging 8.6%) for teff and amaranth, respectively. Linoleic, oleic and palmitic acid were predominant in both teff and amaranth, accounting for approximately 89 and 85% of total fatty acid content, respectively. The saturated to unsaturated fatty acids ratio ranged from 0.30 to 0.32 in teff and from 0.38 to 0.40 in amaranth. The parameters used to describe lipid quality, i.e., thrombogenicity and atherogenicity indices, show that teff was superior over amaranth, suggesting a preference for the former for healthy food formulation. The squalene content of white amaranth (486.54 mg/100 g DM) was significantly higher than that of the other two varieties (327.54 and 340.81 mg/100 g DM for red and brown amaranth, respectively). In general, both gluten-free crops should be exploited for their potential as ingredients for the development of novel functional foods.

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

Proceedings of the British Society of Animal Science ◽

10.1017/s175275620059351x ◽

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.

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Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability

Archives Animal Breeding ◽

10.5194/aab-60-191-2017 ◽

2017 ◽

Vol 60 (3) ◽

pp. 191-198 ◽

Cited By ~ 3

Author(s):

Ewa Sosin-Bzducha ◽

Michał Puchała

Keyword(s):

Fatty Acid ◽

Oxidative Stability ◽

Fatty Acid Profile ◽

Thiobarbituric Acid ◽

Physicochemical Characteristics ◽

Taste Intensity ◽

Meat Tenderness ◽

Longissimus Dorsi Muscle ◽

Meat Aging

Abstract. In this experiment we used the meat of 16 Polish Red-and-White and Simmental bulls slaughtered at the age of 24 months. Physicochemical and organoleptic analyses were carried out on meat aged for 2, 7, 14 and 21 days and subjected to heat treatment. In addition, the effect of aging on oxidative stability and fatty acid profile of meat lipids was examined after 21 days of aging. The meat aging process determined all the physicochemical characteristics except for heating loss, as well as most of the sensory properties of meat. During aging, lightening of muscle colour, increased redness and chroma, and improved tenderness were observed. High scores were given for aroma intensity and taste desirability. The highest scores were awarded to meat aged for 7 and 14 days. The evaluation showed that meat tenderness and delicate texture steadily improved until day 14, after which they remained at a similar level or slightly deteriorated after 21 days of aging. Meat from the conserved breed generally had better scores, which could be influenced by better component scores for delicate texture and juiciness, as well as taste intensity. This study revealed no significant effect of breed on the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS). The amount of malondidehyde was higher in meat aged for 21 days than in fresh meat. Aging did have an effect on the fatty acid profile of longissimus dorsi muscle (MLD) intramuscular fat. Wet aging of meat for 21 days was found to alter the content of capric (C10 : 0), palmitoleic (C16 : 1) and stearic acids (C18 : 0).

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Fatty acid profile, carcass traits and meat quality of Nellore steers following supplementation with various lipid sources

Animal Production Science ◽

10.1071/an15149 ◽

2017 ◽

Vol 57 (6) ◽

pp. 1170 ◽

Cited By ~ 3

Author(s):

Isabela P. C. Carvalho ◽

Giovani Fiorentini ◽

Josiane F. Lage ◽

Juliana D. Messana ◽

Roberta. C. Canesin ◽

...

Keyword(s):

Fatty Acid ◽

Dietary Supplements ◽

Meat Quality ◽

Linseed Oil ◽

Statistical Significance ◽

Average Daily Gain ◽

Carcass Traits ◽

Subcutaneous Fat ◽

Practical Significance

The aim of the present study was to evaluate the fatty acid composition of meat and subcutaneous fat, carcass traits and meat quality of Nellore steers fed diets supplemented with various lipid sources. Forty-five young bulls, with average bodyweight of 441 ± 30 kg, were allotted into 10 paddocks, with five treatments, each consisting of two paddocks. The bulls were randomly assigned into one of the following five treatments, which consisted of four lipid sources: palm oil (PO), linseed oil, rumen protected fat (soybean-based oil), whole soybean, and a control (without additional fat). Trial duration was 120 days, which included 30 days of adaptation. Supplements were offered daily at 10 g/kg bodyweight per day. Dietary supplements for providing additional fat were formulated to consist of 10% ether extract. Lipid sources did not significantly affect the average daily gain (P = 0.797) or dressing percentage (P = 0.663). Supplementation with PO increased the concentrations of lauric acid (P = 0.036) and myristic acid (P < 0.001) in the muscle and subcutaneous fat. Animals supplemented with linseed oil had significantly higher concentrations of conjugated linolenic acid in the meat (P = 0.036) and fat (P = 0.049) than did control animals. In the present study, the use of various lipid sources in dietary supplements of grazing cattle during finishing period did not affect carcass traits or physical attributes of beef. This absence of statistical significance may be related to the minimum number of repeat paddocks (2) per treatment. Thus, differences that can have a practical significance were not evidenced by statistical analysis. The inclusion of PO and protected fatty acids derived from soybean oil (rumen-protected fat) is not recommended as a method to improve the lipid profile of meat and subcutaneous fat of Nellore cattle.

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Fatty Acid Profile, Performance and Quality of Eggs from Laying Hens Fed with Crude Vegetable Glycerine

International Journal of Poultry Science ◽

10.3923/ijps.2013.341.347 ◽

2013 ◽

Vol 12 (6) ◽

pp. 341-347 ◽

Cited By ~ 7

Author(s):

K.M.O. Boso ◽

A.E. Murakami ◽

C.R.A. Duarte ◽

G.R. Nascimento ◽

P.T. Matumoto-P ◽

...

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Laying Hens

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Dietary supplementation of plant bioactive-enriched aniseed straw and eucalyptus leaves modulates tissue fatty acid profile and nuggets quality of lambs

animal ◽

10.1017/s175173112000141x ◽

2020 ◽

Vol 14 (12) ◽

pp. 2642-2651

Author(s):

R.S. Bhatt ◽

A. Sahoo ◽

S. Sarkar ◽

L. Soni ◽

P. Sharma ◽

...

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Dietary Supplementation ◽

Eucalyptus Leaves ◽

Tissue Fatty Acid

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Effects of genetic group, pregnancy and age on carcass traits, meat quality and fatty acid profile in female sheep

Revista Colombiana de Ciencias Pecuarias ◽

10.17533/udea.rccp.v32n1a03 ◽

2019 ◽

Vol 32 (1) ◽

pp. 21-33

Author(s):

Geisa IF Esteves ◽

Vanessa Peripolli ◽

João BG Costa Jr ◽

Candice B Tanure ◽

Adriana M Menezes ◽

...

Keyword(s):

Fatty Acid ◽

Meat Quality ◽

Fatty Acid Profile ◽

Carcass Traits ◽

Genetic Group ◽

Carcass Quality ◽

Genetic Groups ◽

Omega 6 ◽

Santa Inês ◽

Para Determinar

Background: Little information is available on carcass quality in nulliparous and primiparous ewes of different breeds and genetic groups. Objective: To evaluate the effect of genetic group, pregnancy, age and their interactions on carcass traits, meat quality and fatty acid profile in sheep. Methods: Eighty-five Santa Ines ewes and their crosses with Texel, Dorper and Ile de France, aged 12 month were bred with White Dorper rams to assess the influence of pregnancy on carcass composition and meat quality. After weaning, all ewes (nulliparous and primiparous) were fattened for slaughter at 21 months of age. A further 24 six to twenty one-month-old female lambs from the same genetic groups were included in the analysis to determine the fatty acid profile. Results: Genetic group affected muscle and fat weight as well as the eye muscle length. Fat weight, muscle and fat ratios, subcutaneous fat thickness and cooking loss were affected by pregnancy with nulliparous females being fatter. Meat purpose breeds such as Dorper, Texel and Ile de France showed better meat quality compared to the Santa Ines hair breed. Of the 19 identified fatty acids, saturated were present in greater quantities, especially stearic and palmitic. Omega-6 content was influenced by age and pregnancy. Conclusions: Younger and nulliparous females have better carcass quality in terms of fatty acid composition.Keywords: commercial cuts, fat content, meat breeds, ovines, Santa Ines, slaughter age. Resumen Antecedentes: Existe poca información sobre la calidad de la canal en ovejasjóvenes nulíparas y primíparas de diferentes razas y grupos genéticos. Objetivo: Evaluar la influencia del grupo genético, de la preñez, de la edad y sus interacciones sobre la composición de la canal, calidad de la carne y perfil de ácidos grasos en la carne de ovejas. Métodos: Ochenta y cinco ovejas de 12 meses de edad de raza Santa Inés y sus cruces con Texel, Dorper y Ile de France fueron cruzadas con carneros White Dorper para evaluar la influencia de la gestación sobre la composición de la canal y la calidad de la carne. Después del destete, todas las ovejas (nulíparas y primíparas) fueron engordadas y sacrificadas a los 21 meses de edad. Otras 24 ovejas de seis a veintiún meses de edad del mismo grupo genético fueron incluidas en el análisis para determinar el perfil de ácidos grasos. Resultados: El grupo genético afectó el peso del músculo y de la grasa, como también la longitud del ojo del músculo. El peso de la grasa, porcentajes de músculo y grasa, el grosor de la grasa subcutánea y las perdidas por cocción fueron afectadas por la preñez, siendo más gordas las hembras nulíparas. Los grupos genéticos especializados en producir carne como Dorper, Texel e Ile de France mostraron mejor calidad de carne comparado con la raza Santa Inés. De los 19 ácidos grasos identificados, los saturados estaban presentes en mayores cantidades, especialmente esteárico y palmítico. Los contenidos de Omega-6 fueron influenciados por la edad y la preñez. Conclusiones: Las ovejas más jóvenes y nulíparas tienen mejor calidad de carcasa en términos de composición de ácidos grasos.Palabras clave: contenido de grasa, cortes comerciales, edad de sacrificio, ovinos, razas de carne, Santa Inés. Resumo Antecedentes: Existe pouca informação sobre a qualidade da carcaça em ovelhas jovens nulíparas e primíparas de diferentes raças e grupos genéticos. Objetivo: Avaliar a influência do grupo genético, da prenhes, da idade e suas interações sobre as características da carcaça, qualidade da carne e perfil de ácidos graxos na carne de ovelhas. Métodos: Oitenta e cinco ovelhas Santa Inês e suas cruzas com Texel, Dorper e Ile de France com 12 meses de idade foram cruzadas com carneiros White Dorper para avaliar a influência da prenhes sobre a composição da carcaça e a qualidade da carne. Após o desmame, todas as ovelhas (nulíparas e primíparas) foram engordadas para serem abatidas aos 21 meses de idade. Mais 24 ovelhas com idade variando entre seis a vinte e um meses do mesmo grupo genético foram incluídas na análise para determinar o perfil de ácidos graxos. Resultados: O grupo genético influenciou os pesos do musculo e da gordura bem como o comprimento da área de olho de lombo. O peso da gordura, a relação músculo e gordura, a espessura de gordura subcutânea e as perdas por cocção foram influenciadas pela prenhes,sendo asfêmeas nulíparas as mais gordas. Os grupos genéticos especializados em produção de carne como o Dorper, o Texel e o Ile de France apresentaram melhor qualidade de carne comparado a raça Santa Inês. Dos 19 ácidos graxos identificados, os presentes em maiores quantidades foram os saturados, principalmente o esteárico e o palmítico. O Conteúdo de ômega 6 foi influenciado pela idade e pela prenhes. Conclusões: As fêmeas jovens e nulíparas apresentam melhor qualidade de carcaça em termos de composição de ácidos graxos.Palavras-chave: conteúdo de gordura, cortes comerciais, idade de abate, ovinos, raças de corte, Santa Inês.

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Fatty acid profile and bacteriological quality of caiman meat subjected to high hydrostatic pressure

LWT ◽

10.1016/j.lwt.2015.05.003 ◽

2015 ◽

Vol 63 (2) ◽

pp. 872-877 ◽

Cited By ~ 12

Author(s):

Anna C.V.C.S. Canto ◽

Bruno R.C. Costa-Lima ◽

Surendranath P. Suman ◽

Maria Lucia G. Monteiro ◽

Eliane T. Marsico ◽

...

Keyword(s):

Fatty Acid ◽

Hydrostatic Pressure ◽

Fatty Acid Profile ◽

High Hydrostatic Pressure ◽

Bacteriological Quality

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Fatty acid profile, oxidative stability and sensory quality of breast meat from turkeys fed diets with graded levels of flaxseed oil for different periods of time

Animal Production Science ◽

10.1071/an16319 ◽

2018 ◽

Vol 58 (6) ◽

pp. 1164

Author(s):

Jan Jankowski ◽

Zenon Zduńczyk ◽

Dariusz Mikulski ◽

Jerzy Juśkiewicz ◽

Janusz F. Pomianowski ◽

...

Keyword(s):

Fatty Acid ◽

Eicosapentaenoic Acid ◽

Oxidative Stability ◽

Fatty Acid Profile ◽

Sensory Quality ◽

Dietary Treatment ◽

Flaxseed Oil ◽

Breast Meat ◽

Turkey Meat

The effect of partial or complete substitution (2.5% and 5%, respectively) of flaxseed oil for soybean oil on the fatty acid profile, oxidative stability and sensory quality of turkey breast meat was studied. Turkeys were fed experimental diets for 3, 4, 5 or 6 weeks before being slaughtered at 16 weeks of age. The percentages of α-linolenic acid and eicosapentaenoic acid in the total fatty acid pool of meat were determined by dietary intake and feeding duration. Even a prolonged dietary treatment with 5% flaxseed oil did not significantly increase the thiobarbituric acid reactive substances content of the turkey meat and did not have a detrimental effect on the sensory properties. The recommended n-6 : n-3 polyunsaturated fatty acids ratio (<4 : 1) in turkey meat can be easily achieved by feeding turkeys a diet containing 2.5% flaxseed oil for 3 weeks. To maintain the above ratio and increase eicosapentaenoic acid concentrations in the meat, the diet should contain 5% flaxseed oil.

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