Effect of the diet on performance characteristics and quality of meat fat of lamb by principal component analysis

The objective of this study was to evaluate the effect of use of agroindustrial co-products in the diet of lambs on the performance and nutritional quality of meat fat. Twenty lambs were distributed into four experimental groups: control diet (C) or diets containing cottonseed (CS), sunflower meal (SFM), and castor cake (CC). During the experimental period, data on dry matter consumption (DMC) and total weight gain (TWG) were collected. After slaughter, samples of Logissimus dorsi (LD) muscle were taken for fatty acids and cholesterol analysis. Diets C and CS provided similar characteristics of fat quality and animal performance. However, SFM and CC diets tend to form isolated groups, with different fat and performance characteristics. The SFM diet results in meat with a higher saturated fatty acids and cholesterol content. The CC diet is related to improved performance characteristics and lower cholesterol content. In conclusion, the inclusion of CC in the experimental diets provided, in the proportions used in this experiment, better characteristics of animal performance and meat fat quality.

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Fatty acids composition, cholesterol and vitamin E contents of Longissimus dorsi and Semitendinosus muscles of Suino Nero Lucano pigs slaughtered at two different weights

Animal Production Science ◽

10.1071/an14036 ◽

2015 ◽

Vol 55 (8) ◽

pp. 1037 ◽

Cited By ~ 7

Author(s):

Annamaria Perna ◽

Amalia Simonetti ◽

Immacolata Intaglietta ◽

Emilio Gambacorta

Keyword(s):

Fatty Acids ◽

Vitamin E ◽

Nutritional Quality ◽

Saturated Fatty Acids ◽

Lipid Fraction ◽

Monounsaturated Fatty Acids ◽

Cholesterol Content ◽

Longissimus Dorsi ◽

Slaughter Weight

The nutritional quality of the lipid fraction of two muscles (Longissimus dorsi and Semitendinous) from Italian autochthonous genotype Suino Nero Lucano pigs slaughtered at two different weights was evaluated. Meat of Suino Nero Lucano pig showed a relatively low content of cholesterol and a higher proportion of unsaturated (UFA) than saturated fatty acids (SFA). Total cholesterol content was influenced by muscle, being higher in Longissimus dorsi (LD) than in Semitendinous (ST) muscle. No significant effects related to slaughter weight or muscle were found regarding vitamin E content. Slaughter weight strongly influenced n-3 and n-6 polyunsaturated fatty acids (PUFA) contents that decreased with increasing weight, and consequently, PUFA/SFA ratio. Muscle markedly influenced the contents of SFA, monounsaturated fatty acids (MUFA), and PUFA, and the dietetic properties of the meat. ST muscle, compared with the LD muscle, showed higher PUFA/SFA and PUFA n-6/PUFA n-3 ratios, and lower atherogenic and thrombogenic indices.

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Effects of Liquid Smoke Concentrations on The Characteristics of Smoked Cuttelfish

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v22i1.25871 ◽

2019 ◽

Vol 22 (1) ◽

pp. 24 ◽

Cited By ~ 1

Author(s):

Indah Widiastuti ◽

Herpandi Herpandi ◽

Muhammad Ridho ◽

Nafa Ya’la Arrahmi

Keyword(s):

Fatty Acids ◽

Chemical Analysis ◽

Polyunsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Chemical Properties ◽

Monounsaturated Fatty Acids ◽

Cholesterol Content ◽

Phenol Content ◽

Liquid Smoke

Cuttlefish is a seasonal and highly perishable fishery commodity. Accordingly, processing is needed to increase the shelf life of the cuttlefish. Fish smoking using liquid smoke has been widely used for processing. This study was aimed to determine the effect of liquid smoke concentration on the quality of smoked cuttlefish product. Four liquid smoke concentrations (0%, 6%, 12%, and 18%) were compared and the product quality was evaluated based on the chemical properties and sensory evaluation. The results showed that liquid smoke significantly affected the moisture and phenol content but the ash, protein, lipid and cholesterol content were not different. The different in liquid smoke concentration also did not significantly affect the sensory properties of the smoked cuttlefish. The chemical analysis revealed the polyunsaturated fatty acids were dominant in the smoked cuttlefish as compared to the monounsaturated fatty acids and the saturated fatty acids (34.4% vs 22.7% vs, 27.0%, respectively)

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Selected Physical and Chemical Characteristics of Eggs Laid by Hens Fed Diets with Different Levels of Hybrid Rye

Annals of Animal Science ◽

10.2478/aoas-2019-0028 ◽

2019 ◽

Vol 19 (4) ◽

pp. 1009-1020 ◽

Cited By ~ 1

Author(s):

Ewelina Węsierska ◽

Katarzyna Niemczyńska ◽

Małgorzata Pasternak ◽

Anna Arczewska-Włosek

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Nutritional Value ◽

Control Diet ◽

Saturated Fatty Acids ◽

Cholesterol Content ◽

Physical Parameters ◽

Hybrid Rye ◽

Physical And Chemical ◽

Different Levels

AbstractThe aim of the study was to evaluate the effect of different levels of dietary hybrid rye on eggs laid by Isa Brown laying hens and their quality, such as physical parameters, nutritional value (basic chemical composition, cholesterol content, fatty acid profile) as well as safety (microbiological purity). A total of 72 Isa Brown hens aged 26 weeks were allocated to 3 groups fed with 0%, 15% and 25% levels of hybrid rye in their diet up to week 50. At week 50, 72 eggs per group were collected for analysis. The 25% rye level had no significant effect on most of the examined physical parameters; however, a tendency to heavier eggs in this group was noted. An increased rye level resulted in lighter yolks with a lowered share of redness and yellowness compared to those obtained from hens fed a control diet. The administration of 25% of rye in the diet influenced the basic chemical composition of the yolks by increasing the water content and reducing the fat content, but with no significant effect on the contents of ash, chlorides and cholesterol. The sum of saturated fatty acids in yolks decreased along with the increase in dietary rye level while the sum of mono- and polyunsaturated fatty acids increased. Moreover, a lowered ratio of ω-6: ω-3 fatty acids was found with dietary rye level increases.

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Effect of Dietary Grape Pomace and Seed on Ewe Milk and Meat Quality of Their Suckling Lambs

Journal of Food Quality ◽

10.1155/2018/2371754 ◽

2018 ◽

Vol 2018 ◽

pp. 1-8 ◽

Cited By ~ 4

Author(s):

V. C. Resconi ◽

M. Pascual-Alonso ◽

L. Aguayo-Ulloa ◽

G. C. Miranda-de la Lama ◽

S. Alierta ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Milk Fat ◽

Control Diet ◽

Saturated Fatty Acids ◽

Grape Seed ◽

Grape Pomace ◽

Control Group ◽

By Products

The effect of wine by-products in the feeding of ewes on fatty acid composition of milk and meat of their suckling lambs and the sensory quality of the meat was investigated. Forty-two ewes were fed during the second half of gestation and lactation one out of three treatments: a control diet based on a commercial concentrate and two concentrates supplemented with either 10% grape pomace or 5% grape seed. In addition, all animals had ad libitum access of Lucerne chaff. The control group showed lower concentration of saturated fatty acids (mainly in short and medium chain) and higher monounsaturated fatty acids (mainly oleic acid) in the milk fat, being the total polyunsaturated fatty acids unchanged. However, this variation was not reflected in the meat of the suckling lambs, where only few differences in individual fatty acids were found, such as linoleic acid being highest in the pomace treatment. Spicy and metallic flavours were increased in the wine by-products groups, but overall liking was not affected. The by-products added to the diets may be a good way to reduce costs on feeding and waste, but they were not able to provide a healthier fatty acid profile, neither in milk nor in the meat of the suckling lambs.

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Sheep meat Beni-Guil breed: A local meat labeled PGI to promote quality and preserve biodiversity in Morocco

E3S Web of Conferences ◽

10.1051/e3sconf/202129803002 ◽

2021 ◽

Vol 298 ◽

pp. 03002

Author(s):

Kamal Belhaj ◽

Farid Mansouri ◽

Melhaoui Reda ◽

Yassine Taaifi ◽

Youssef Rbah ◽

...

Keyword(s):

Fatty Acids ◽

Saturated Fatty Acids ◽

Meat Products ◽

Fat Quality ◽

Lipid Quality ◽

Sheep Meat ◽

New Information ◽

Longissimus Lumborum ◽

Eastern Morocco

Currently, meat consumers are more conscious about the authentic meat products linked to their origin, which generates a growing demand for labeled sheep meat. In eastern Morocco, the Beni-Guil (BG) sheep meat is a Protected Geographical Indication (PGI) product. This study aimed to assess the variation of intramuscular fat quality of BG sheep in its cradles (Cr). The chemical composition of the longissimus lumborum muscle was evaluated from 20 female lambs obtained in the two main cradles of the BG breed (Ain Beni-Mathar (BG-Cr1) and Tendrara (BG-Cr2). The results show that the FA profile was affected by Cr (p<0.05). The oleic acid, palmitic acid, stearic acid, and linoleic acid are the dominants FA of analyzed meats. The polyunsaturated fatty acids (PUFA)/saturated fatty acids (SFA) and PUFA n-6/PUFAn-3 ratios respectively range from 1.15 and 5.02 for BG-sheep meats from Cr1 to 1.36 and 10.73 for those from Cr2. Overall, the results indicate that the analyzed meats have an interesting FAs profile with favorable ratios and indices. Thus, this study provides new information on the lipid quality of BG-IGP sheep meat produced extensively in two main cradles of this typical Moroccan sheep breed.

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The Inclusion of Pea in Concentrates Had Minor Effects on the Meat Quality of Light Lambs

Animals ◽

10.3390/ani11082385 ◽

2021 ◽

Vol 11 (8) ◽

pp. 2385

Author(s):

Mireia Blanco ◽

Guillermo Ripoll ◽

Sandra Lobón ◽

Juan Ramón Bertolín ◽

Isabel Casasús ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Pisum Sativum ◽

Meat Quality ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Cholesterol Content ◽

Total Saturated Fatty Acid ◽

Saturated Fatty Acid Content

The use of pea (Pisum sativum) has been recommended to replace soybean meal in the diet of ruminants, but it may affect meat quality. The aim of this study was to evaluate the effect of the proportion of pea (0%, 10%, 20% and 30%) in fattening concentrates fed to light lambs for 41 days on carcass colour and on the meat quality. Pea inclusion affected neither the colour of the lamb carcasses nor affected most of the parameters of the meat quality. However, the inclusion of pea affected the cholesterol content, and the 20%pea concentrate yielded meat with greater cholesterol contents than the 30%pea concentrate did (p < 0.05). The inclusion of pea had minor effects on individual FAs but affected the total saturated fatty acids (p < 0.01) and the thrombogenicity index (p < 0.05). A greater total saturated fatty acid content was recorded for the 20%pea concentrate than for the rest of the concentrates, and a greater thrombogenicity index was recorded for the 20% concentrate than for the 10%pea concentrate. The results indicated the viability of the inclusion of pea in the fattening concentrate of light lambs without impairing meat quality, with the 30%pea concentrate being the most suitable to reduce the soya-dependency.

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Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

Animals ◽

10.3390/ani11030607 ◽

2021 ◽

Vol 11 (3) ◽

pp. 607

Author(s):

Giuseppe Scarpa ◽

Simona Tarricone ◽

Marco Ragni

Keyword(s):

Meat Quality ◽

Control Diet ◽

Saturated Fatty Acids ◽

Total Content ◽

Carcass Composition ◽

Origanum Vulgare ◽

Growth Performances ◽

Longissimus Lumborum ◽

Dietary Treatments

There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups—each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs’ growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market’s consumer.

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Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Animals ◽

10.3390/ani11010059 ◽

2020 ◽

Vol 11 (1) ◽

pp. 59

Author(s):

Natalia Śmietana ◽

Remigiusz Panicz ◽

Małgorzata Sobczak ◽

Przemysław Śmietana ◽

Arkadiusz Nędzarek

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Amino Acid ◽

Nutritional Value ◽

Saturated Fatty Acids ◽

Essential Amino Acids ◽

Chemical Score ◽

Very High ◽

Acid Index

The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May–September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

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Effect of nitrogen and potassium fertilization on the production and quality of oil in Jatropha curcas L. under the dry and warm climate conditions of Colombia

Agronomía Colombiana ◽

10.15446/agron.colomb.v32n2.43265 ◽

2014 ◽

Vol 32 (2) ◽

pp. 255-265 ◽

Cited By ~ 6

Author(s):

Omar Montenegro R. ◽

Stanislav Magnitskiy ◽

Martha C. Henao T.

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Jatropha Curcas ◽

Oil Content ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Fruit Production ◽

Biodiesel Production ◽

Oil Composition

This study was conducted to assess fruit and seed yield, oil content and oil composition of Jatropha curcas fertilized with different doses of nitrogen and potassium in Espinal (Tolima, Colombia). The yields ranged from 4,570 to 8,800 kg ha-1 of fruits and from 2,430 to 4,746 kg ha-1 of seeds. These yields showed that the fertilizer dose of 150 kg ha-1 N + 120 kg ha-1K increased fruit production by 92% and seed production by 95%, which represents an increase of about 100% in oil production, which increased from 947 to 1,900 kg ha-1. The total oil content in the seeds ranged from 38.7 to 40.1% (w/w) with a high content of the unsaturated fatty acids oleic (> 47%) and linoleic acid (> 29%). The highest content of oleic acid in the seed oil was from the unfertilized control plants and plants with an application of 100 kg ha-1 of N and 60 kg ha-1 of K, with an average of 48%. The lowest content of oleic acid was registered when a low dose of nitrogen and a high level of potassium were applied at a ratio of 1:2.4 and doses of 50 kg ha-1 N + 120 kg ha-1 K, respectively. Low contents of the saturated fatty acids palmitic (13.4%) and stearic (7.26%) were obtained, making this oil suitable for biodiesel production. The nitrogen was a more important nutrient for the production and quality of oil in J. curcas than potassium under the studied conditions of soil and climate.

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Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

Materiale Plastice ◽

10.37358/mp.17.2.4853 ◽

2017 ◽

Vol 54 (2) ◽

pp. 368-374

Author(s):

Roxana Nicoleta Ratu ◽

Marius Giorgi Usturoi ◽

Daniel Simeanu ◽

Cristina Simeanu ◽

Alexandru Usturoi ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Storage Period ◽

Essential Amino Acids ◽

Storage Conditions ◽

Mean Values ◽

Chemical Content

n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.

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