scholarly journals Investigation of the feed resource for buffalo

2021 ◽  
Vol 43 ◽  
pp. e52493
Author(s):  
Silviya Ivanova ◽  
Nikolay Markov
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Dairy Products ◽  
Crop Production ◽  
Raw Material ◽  
High Quality ◽  
Standard Methods ◽  
Root Crops ◽  
Nutritional Components ◽  
Additional Production

Buffaloes make better use of coarse and inferior feed by converting them to biologically valuable animal production. They make very good use of the additional production of crop production, such as straw, sunflower cakes, sprouts and other. The aim is to study the physicochemical and fatty acid composition of the rations of buffalo of the Bulgarian mura breed in a church farm in Gigentsi village, Pernik District. The application of standard methods for the nutrition of buffaloes in separate periods - pastured with succulent fodder, winter (indoor) with coarse fodder, through which the ruminants are provided with the necessary nutritional components, allows to obtain high quality milk as a basic raw material for the production of dairy products. The use of succulent fodder and the incorporation of root crops into the feed instead of the buffalo concentrate provides them with respect to linoleic and alphalinolenic fatty acids, which are substrates for the synthesis of CLA (anticancer action) in rumen of ruminants.

scholarly journals Chemical Properties and Fatty Acid Composition of Palado Seed Oil (Aglaia sp) Extracted Using Chloroform Solvent

2021 ◽  
Vol 18 (4) ◽  
Author(s):  
Syamsul RAHMAN ◽  
Salengke Salengke ◽  
Abu Bakar TAWALI ◽  
Meta MAHENDRADATTA
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Raw Material ◽  
Food Ingredients

Palado (Aglaia sp) is a plant that grows wild in the forest around Mamuju regency of West Sulawesi, Indonesia. This plant is locally known as palado. Palado seeds (Aglaia sp) can be used as a source of vegetable oil because it contains approximately 14.75 % oil, and it has the potential to be used as food ingredients or as raw material for oil production. The purpose of this study was to determine the chemical properties and the composition of fatty acids contained in palado seed oil (Aglaia sp). The employed method involved the use of palado fruit that had been processed to be palado seed and undergoing flouring process. Palado flour was produced by the extraction process by using chloroform solvent with the soxhlet method. The characteristics of the chemical properties in the oil produced were analyzed by using a standard method, including iodine, saponification, and acid values. The analysis of fatty acid composition was conducted by using gas chromatography. The results showed that palado oil extracted with hexane had an iodine value of 15.38 mg/g, saponification value of 190.01 mg KOH/g, and acids value of 1.961 mg KOH/g. The fatty acid composition of the palado seed oil consisted of saturated fatty acids (41.601 %), which included palmitic acid (41.062 %), myristic acid (0.539 %), and unsaturated fatty acids (45.949 %), which included mono-unsaturated fatty acids (MUFA) such as (22.929 %), oleic acid and poly-unsaturated fatty acids (PUFA), which was linoleic acid (23.020 %).

scholarly journals Assessment of Water Buffalo Milk and Traditional Milk Products in a Sustainable Production System

2020 ◽  
Vol 12 (16) ◽  
pp. 6616 ◽  
Author(s):  
Zsolt Becskei ◽  
Mila Savić ◽  
Dragan Ćirković ◽  
Mladen Rašeta ◽  
Nikola Puvača ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Dairy Products ◽  
Water Buffalo ◽  
Fatty Acid Content ◽  
Buffalo Milk ◽  
Sustainable Production ◽  
High Quality ◽  
Significant Difference

Water buffalo (Bubalus bubalis) conservation in Serbia is under an in situ program, but additional efforts are needed to ensure the development of this animal’s genetic resources biodiversity. This research aims to describe challenges and possible strategies for sustainable water buffalo milk production. In this study, the physicochemical characteristics of buffalo milk and buffalo dairy products (cheese, butter, and kajmak) were determined. Furthermore, amino and fatty acids composition and the related health lipid indices (atherogenic and thrombogenic) were assessed. The findings support the fact that buffalo milk is a reliable source of high-quality nutrients (dry matter: 16.10%, fat: 6.02%, protein: 4.61%). Leucine, lysine, and valine content were found to be high in buffalo milk and cheese. A substantial quantity of non-essential glutamic and aspartic amino acids was observed in milk, as well as glutamic acid and tyrosine in cheese. It was established that milk protein of buffalo cheese had a favorable proportion of essential and non-essential amino acids (61.76%/38.24%). The results revealed significant differences (p < 0.05) in fatty acid profiles among the three dairy products for saturated short-chain, n-3, and n-6 fatty acids. Conversely, no significant difference (p < 0.05) was observed in monounsaturated fatty acids content. Kajmak showed the most favorable anti-atherogenic and anti-thrombogenic properties due to lower saturated and higher polyunsaturated fatty acid content. These results confirmed that buffalo milk could be successfully used in producing high-quality traditional dairy products with added value and beneficial characteristics from the aspect of a healthy diet. Furthermore, it could actively contribute to the promotion of sustainable production of buffaloes and strengthen the agricultural production of rural areas and their heritage.

scholarly journals Determination of fatty acid composition content in the herbal antidiabetic collections

Pharmacia ◽  
2020 ◽  
Vol 67 (3) ◽  
pp. 153-159
Author(s):  
Alona Savych ◽  
Svetlana Marchyshyn ◽  
Roksolana Basaraba
Keyword(s):  
Diabetes Mellitus ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Diabetes Mellitus Type 2 ◽  
Saturated Fatty Acids ◽  
Diabetes Mellitus Type ◽  
Raw Material

It was determined the qualitative composition and the quantitative content of fatty acids in the herbal antidiabetic collection № 3, № 4, № 7, № 13, № 19, which are used in folk medicine for prevention and treatment of diabetes mellitus type 2 in Ukraine by GC/MS method. According to the results it was identified 8 fatty acids in the herbal antidiabetic collection № 3, 13 fatty acids in the herbal antidiabetic collection № 4, 12 fatty acids in the herbal antidiabetic collection № 7, 13 fatty acids in the herbal antidiabetic collection № 13 and 11 fatty acids in the herbal antidiabetic collection № 19. The saturated fatty acids were found to be dominated in the raw plant material. The results of the quantitative research showed that the herbal antidiabetic collection № 3 contains 16.13 mg/g of fatty acids, the herbal antidiabetic collection № 4 – 27.17 mg/g, the herbal antidiabetic collection № 7 – 31.98 mg/g, the herbal antidiabetic collection № 13 – 27.37 mg/g, the herbal antidiabetic collection № 19 – 18.79 mg/g. The GC/MS analysis of the fatty acid composition in the herbal antidiabetic collections has shown that this raw material has a lot of fatty acids, which can have a positive effect for the treatment and prevention of diabetes mellitus type 2.

scholarly journals Fatty acids stability in goat yoghurt

2019 ◽  
Vol 49 (7) ◽  
Author(s):  
Lenka Pecová ◽  
Eva Samková ◽  
Oto Hanuš ◽  
Lucie Hasoňová ◽  
Jiří Špička
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Nutritional Value ◽  
Dairy Product ◽  
Goat Milk ◽  
Raw Material ◽  
Major Influence ◽  
Milk Processing ◽  
Fa Composition ◽  
Long Chain

ABSTRACT: Evaluation of fatty acids (FAs) stability in dairy products undergoing technological milk processing is important for subsequent determinations of nutritional value. The aim of the study was to assess FA composition in milk and its dairy product and to explore differences in the FA profile found in yoghurt compared to raw material (goat milk). In the present study, a reduced proportion of volatile FAs (VFA) that cause “goat flavor” was reported in goat yoghurt in comparison to the FA profile of milk. Conversely, an increase of medium-chain as well as beneficial long-chain and unsaturated FAs (UFA) was reported in yoghurt compared with milk. In all cases, the differences in the FA composition between milk and yoghurt were not significant; therefore, it was found that manufacturing of yoghurt had no major influence on FA composition.

scholarly journals Associations of plasma phospholipid fatty acids with plasma homocysteine in Chinese vegetarians

2012 ◽  
Vol 109 (9) ◽  
pp. 1688-1694 ◽  
Author(s):  
Tao Huang ◽  
Xiaomei Yu ◽  
Tianxing Shou ◽  
Mark L. Wahlqvist ◽  
Duo Li
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Plasma Phospholipid ◽  
Plasma Homocysteine ◽  
Fatty Acid Status ◽  
Standard Methods ◽  
Negatively Associated ◽  
Acid Status ◽  
Total Pufa

The association of plasma phospholipid (PL) fatty acid composition with plasma homocysteine (Hcy) in Chinese vegetarians is not understood. The main aim of the present study was to investigate the plasma PL fatty acid status, and its association with plasma Hcy in Chinese vegetarians and omnivores. A total of 103 male vegetarians and 128 male omnivores were recruited in Linyin Temple, Hangzhou. Plasma Hcy and PL fatty acid concentrations were determined by standard methods. Compared with omnivores, plasma PL n-3 PUFA (P< 0·001), 22 : 6n-3 (P< 0·001), 22 : 5n-6 (P= 0·021), 22 : 2n-6 (P< 0·001) and SFA (P= 0·017) were significantly lower, while plasma PL n-6 PUFA (P= 0·007) and total PUFA (P< 0·001) were significantly higher in vegetarians. The prevalence of hyperhomocysteinaemia (HHcy) in vegetarians (26·47 %) was significantly higher than that in omnivores (13·28 %). In vegetarians, plasma PL 22 : 6n-3 (r − 0·257, P= 0·046) was significantly negatively associated with plasma Hcy. In omnivores, plasma PL 18 : 1n-7 (r 0·237, P= 0·030) was significantly positively associated with plasma Hcy. Plasma PL 22 : 6n-3 (r − 0·217, P= 0·048) was negatively associated with plasma Hcy in omnivores. Plasma PL SFA were positively associated with the prevalence of HHcy. It would seem appropriate for vegetarians to increase their dietary n-3 PUFA and decrease dietary SFA, and thus reduce the risk of HHcy.

scholarly journals Enzymatic Reetherification in the Production of Butterfat Substitutes

2019 ◽  
Vol 49 (2) ◽  
pp. 270-280 ◽  
Author(s):  
Любовь Терещук ◽  
Lyubovʼ Tereshchuk ◽  
Ксения Старовойтова ◽  
Ksenia Starovoytova
Keyword(s):  
Fatty Acids ◽  
Chemical Modification ◽  
Dairy Products ◽  
Large Scale ◽  
Thermomyces Lanuginosus ◽  
Lipozyme Tl Im ◽  
High Quality ◽  
Positional Specificity ◽  
Practical Research ◽  
Body Heat

Enzymatic reetherification of fats has numerous technological and economic advantages, which makes its large-scale implementation highly efficient. Unlike chemical modification, enzymatic reetherification demonstrates a greater specificity, typical of the catalytic action of lipase, and a higher controllability. Lipases with positional specificity cause redistribution of fatty acids to occur only in extreme provisions of triglycerides. In addition, this method is 1.5 times lower than hydrogenation of fats. The authors used the facilities of an innovative laboratory provided by JSC Eurasian Foods Corporation to conduct practical research on reetherification of fatty mixes. The main objective was to study the effect of the fats obtained by fermental reetherification on the quality indicators of butterfat substitutes. The research featured the input products to be used in the formula of reetherified fat and prepared fat mixes for butterfat substitutes. The paper describes the process of enzymatic reetherification of mixes of oils and fats, prepared reesterified fats, and buttermilk substitutes obtained from reetherified fats. The process involved a sequence of reactors filled with Lipozyme TL IM, a granulated substance of a microbic 1.3-specific lipase. The lipase was obtained from Thermomyces Lanuginosus, which had been immobilized with silica gel. The obtained products conformed to the butterfat standards in that they contained 16–2% of polynonsaturated fatty acids, no transisomers of fatty acids, ≤ 38% of palmitiny acid, and ≤ 5% of solid triglycerides at 35 of °C. The melting temperature was under body heat. The resulting characteristics of butterfat substitutes make them high-quality dairy products.

scholarly journals Production and Maturation of Soaps with Non-Edible Fermented Olive Oil and Comparison with Classic Olive Oil Soaps

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 245
Author(s):  
Antonio Ferracane ◽  
Alessia Tropea ◽  
Fabio Salafia
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Sodium Hydroxide ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Raw Material ◽  
Human Consumption ◽  
High Quality ◽  
Olive Cultivar ◽  
Soap Production

The study reports the alternative use of non-edible fermented olives for the production of high-quality natural soaps with a fast production process, low environmental impact, and without preliminary treatments for the raw material. Damaged olives, not used as food, were fermented naturally and the oil was extracted by mechanical extraction. The product obtained was not for human consumption due to its high acidity, but it had a low content of peroxides. The non-edible olive oil obtained and an extra virgin olive oil, produced from the same olive cultivar, were subjected to saponification with sodium hydroxide. The soaps were produced with complete (0% of non-neutralized fatty acids) and incomplete (5% of non-neutralized fatty acids) saponification; the amount of sodium hydroxide to be used was determined with the saponification index. The soaps were aged for six months by monitoring pH, color, and behavior in an aqueous solution. The results show that the olives’ fermentation improves and speeds up the soap production and maturation process since the oil obtained from fermented non-edible olives is more suitable for the saponification process than the oil obtained from non-fermented edible olives. Non-edible fermented olives can be used for obtaining natural and high-quality soaps, reusing drupes classified as food waste.

scholarly journals Modeling of fatty acid composition of combined food products

2021 ◽  
Vol 3 (3(59)) ◽  
pp. 27-33
Author(s):  
Alina Kopiiko ◽  
Nataliіa Tkachenko ◽  
Maryna Mardar ◽  
Denys Honcharov
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Rice Bran ◽  
Milk Fat ◽  
Dairy Products ◽  
Rice Bran Oil ◽  
Food Products ◽  
Pumpkin Seed

The object of research is the fatty acid composition of the milk-fat base for combined food products of a healthy diet. The biological effectiveness of fats is determined by the ratio of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids, including the ratio of omega-3 PUFA: omega-6 PUFA. Not all foods have a balanced fatty acid composition, in particular, dairy products contain excessive amounts of SFAs, the excessive consumption of which leads to an increase in blood cholesterol levels, which increases the risk of cardiovascular disease. The amount of mono- and polyunsaturated fatty acids, essential in nutrition, in milk fat (and, accordingly, in dairy products) is insufficient. Therefore, this study is aimed at developing the composition of the milk-fat base with a balanced fatty acid composition using natural vegetable oils. The work substantiates the expediency of using vegetable oils, namely pumpkin seed as a source of monounsaturated fatty acids, rice bran oil as a source of polyunsaturated fatty acids, to optimize the ratio of SFA: MUFA: PUFA when combined with milk fat in multicomponent food products. The fatty acid composition of the milk-fat base has been optimized using a three-component mixture of fats – milk fat, pumpkin seed oil and refined rice bran oil. The ratio of fatty acids in the milk-fat base for the production of food products with a balanced fatty acid composition (SFA: MUFA: PUFA – 0.442: 0.403: 0.155) has been determined, which is achieved with the optimal ratio of milk fat: rice bran oil: pumpkin seed oil – 20.2: 70.5: 9.3. Recommendations are given on the use of the developed milk-fat base with a balanced fatty acid composition in the production of combined dairy-vegetable food products. Since today dairy products with a balanced fatty acid composition are presented in limited quantities in the global consumer market, the implementation of research will expand the niche of «healthy food». And correctly conducted marketing activities, which are proposed in this work, will allow to gain a foothold in the market of healthy food products with a balanced chemical composition and an affordable price.

scholarly journals Comparison of oxidation status and antioxidant capacity of meat from surgically castrated and immunocastrated pigs, entire males and sows

2019 ◽  
Vol 88 (1) ◽  
pp. 113-119 ◽  
Author(s):  
František Ježek ◽  
Fouad Ali Abdullah Abdullah ◽  
Iva Steinhauserová ◽  
Radka Hulánková ◽  
Gabriela Bořilová
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Antioxidant Capacity ◽  
Longissimus Dorsi ◽  
Meat Industry ◽  
Standard Methods ◽  
Dpph Method ◽  
Oxidation Status ◽  
Tbars Formation

The aim of the present study was to evaluate the influence of castration (surgical and immunological) and sex on lipid hydrolysis, oxidation and antioxidant capacity in selected muscles/cuts of pigs. Nine muscles/cuts from four groups of pigs (surgically castrated, entire males, immunocastrated and sow) were analysed. Free fatty acids (FFA) were analysed using standard methods according to CSN EN ISO 660. Thiobarbituric reactive substances (TBARS) were determined as malondialdehyde (MDA) equivalents and antioxidant capacity was evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) method . The highest content of FFA was observed in sows, detected to be significantly (P < 0.001) higher than in entire males. The highest content of TBARS was found in entire males; the content was significantly (P < 0.05) higher than in sows. Generally, the highest values of DPPH inhibition were detected in samples of surgically castrated pigs whereas the lowest values were observed in samples of entire males. Antioxidant capacity in musculus longissimus dorsi and backfat of surgically castrated pigs was significantly (P < 0.05) higher than in other evaluated groups of pigs. The study confirmed the differences in FFA and TBARS formation between analysed groups of pigs, probably due to differences in the fatty acid composition. The results of our study indicate that methods of castration have an effect on the antioxidant capacity of pork. These findings are of value to the meat industry.

scholarly journals Comparative analysis of the fatty acid composition of raw material of rye (Khamarka variety) and barley (Shedevr variety) of Ukrainian selection

2021 ◽  
pp. 57-63
Author(s):  
Ganna Tartynska ◽  
Іryna Zhuravel ◽  
Viktoriia Kyslychenko ◽  
Viktoriia Hutsol
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Raw Materials ◽  
Raw Material ◽  
Quantitative Content ◽  
Stems And Leaves

Introduction. Sowing rye (Secale cereale L.) and common barley (Hordéum vulgáre L.) are annual herbaceous plants of the Poaceae family, they are widely cultivated in many countries around the world as cereals and fodder crops. Sufficient raw material base of sowing rye and barley makes them promising sources for new drugs. Materials and methods. The fatty acid composition in lipophilic fractions of seeds, stems and leaves of sowing (Khamarka variety) and common barley (Shedevr variety) was studied by gas chromatography. Results. As a result of the study, the quantitative content of 14 fatty acids in the stems and leaves of barley, 13 – in the leaves of rye and 12 – in the stems of rye and in both types of studied seeds was identified and established. In all types of the studied raw materials, unsaturated fatty acids were quantitatively predominant, the content of which prevailed in seeds of rye – 82.89 % and barley – 76.35 %. In stems of common barley their content was 64.04 %, leaves of common barley – 66.31 % of the amount. In stems and leaves of rye, the predominance of unsaturated fatty acids over saturated ones was insignificant: 49.00 % vs. 47.05 % and 53.70 % vs. 43.03 %, respectively. Among the unsaturated fatty acids, linoleic and linolenic acids dominated. Palmitic acid predominated among the saturated raw materials in all types of studied raw materials Conclusions. Quantitative content of fatty acids in seeds, stems and leaves of sowing rye (Khamarka variety) and common barley (Shedevr variety) was identified and established by gas chromatography. The results of the research indicate a rich fatty acid composition of the studied raw materials and can be used to create drugs based on them

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