Omega-3 enriched broiler meat: The influence of dietary α-linolenic-ω-3 fatty acid sources on growth, performance and meat fatty acid composition

2008 ◽  
Vol 88 (2) ◽  
pp. 257-269 ◽  
Author(s):  
Jorge O Azcona ◽  
Marcelo J Schang ◽  
Pilar T Garcia ◽  
Claudia Gallinger ◽  
Ricardo Ayerza Jr. ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Control Diet ◽  
Fatty Acid Content ◽  
The Other ◽  
Omega 3 ◽  
White Meat ◽  
Broiler Meat ◽  
Chia Seed

Western diets are typically low in ω-3 fatty acids, and high in saturated and ω-6 fatty acids. There is a need to increase dietary ω-3 fatty acid content. Chia (Salvia hispanica L.) has the highest botanical source of alpha-linolenic acid (ALA) known, and recently has been receiving more attention because of this. Feeding ALA to animals has been shown to increase the ω-3 fatty acid content of the foods they produce, and hence offers consumers an easy way to increase their intake of ω3 fatty acids without altering their diet. Broilers were fed rapeseed, flaxseed, chia seed and chia meal to assess the ability of these feed ingredients to increase the ω-3 fatty acid content of the meat, and also to determine whether any negative effects on bird production would arise. Flaxseed produced significantly (P < 0.05) lower body weights, weight gains and poorer conversion ratios than did the other feeds. Except in the case of the chia meal with the dark meat, the chia seed significantly (P < 0.05) reduced the saturated fatty acid (SFA) content of the white and dark meats compared with the control diet. Adding ALA increased the ALA, LCω-3 fatty acid and total polyunsaturated fatty acid (PUFA) ω-3 fatty acid content of both meat types, except in the case of the white meat of the birds fed rapeseed. Chia seed gave the highest total PUFA ω-3 increase, yielding 157 and 200% increases for the dark and white meat, respectively, compared with the control. The ω-6:ω-3 and SFA:ω-3 ratios dramatically improved in both types of meat when chia seed, chia meal or flaxseed was added to the diet. The study also showed that not all ALA-rich seeds are biologically equivalent sources in terms of producing ω-3 enriched broiler meat. Chia proved to be superior to the other sources examined in this trial. Key words: Chia seed, flaxseed, rapeseed, omega-3, alpha-linolenic, broiler meat, fatty acid

scholarly journals FUNCTIONAL DRINK TECHNOLOGY WITH CHIA SEEDS

2021 ◽  
Vol 21 (1) ◽  
pp. 20-30
Author(s):  
Wang Haiyan ◽  
Melnyk Oksana ◽  
Li Bo
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Organic Acids ◽  
Human Body ◽  
Acid Content ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
Omega 3 ◽  
Chia Seed ◽  
Functional Drink

This article mainly introduces the necessity of the emergence of functional foods and the current market development. Using chia seeds as the characteristic raw material, adding apple juice and hawthorn juice, it is developed to be suitable for subhealthy people, obese people, diabetes and cardiovascular patients.Functional beverages refer to beverages that regulate human body functions to a certain extent by adjusting the composition and content ratio of nutrients in the beverage. In recent research hotspots, chia seeds are often developed and applied by nutritionists or other nutrition enthusiasts because of their rich nutritional value. Chia seeds are rich in a variety of unsaturated fatty acids, accounting for about 80% of the total fatty acid content, of which omega-3 and omega-6 unsaturated fatty acids are the most content, 68% is α-linolenic acid, which is the most abundant omega-3 fatty acid content of the food. Each 100g of chia seeds contains about 16-25g of protein and about 26-40g of dietary fiber, including all 8 amino acids needed by the human body. In addition, it is also rich in vitamins and minerals, as well as a variety of natural antioxidant ingredients, with high-quality antioxidant functions. This makes the ability of chia seeds to maintain blood sugar stability, protect the heart, cerebrovascular, and promote gastrointestinal motility and bone health cannot be underestimated.Hawthorn contains a large amount of vitamin C, carotene, organic acids and other nutrients, combined with cellulose, pectin and organic acids in apples, can further assist chia seeds to improve gastrointestinal conditions and promote gastrointestinal motility, while soluble fiber Vegetarian can regulate blood sugar.This article chooses apple and hawthorn as flavor bases, oligosaccharides (FOS) as sweeteners, resistant starch and guar gum as composite stabilizers, to produce a chia seed functional drink to reduce weight and improve heart and brain Vascular health problems. In the extremely poor analysis of the orthogonal test results of the chia seed functional drink, the best sample formula.

The effect of dietary herring meal on the omega-3 fatty acid content of plasma and egg yolk lipids of laying hens

1995 ◽  
Vol 75 (2) ◽  
pp. 247-253 ◽  
Author(s):  
D. M. Nash ◽  
R. M. G. Hamilton ◽  
H. W. Hulan
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Plasma Lipids ◽  
Laying Hens ◽  
Control Diet ◽  
Fatty Acid Content ◽  
Total Lipid Content ◽  
Egg Yolk ◽  
Omega 3 ◽  
Omega 6

The effect of dietary HM on plasma and egg yolk lipids of commercial White Leghorn hens was studied over 350 d. A total of 192 birds were given corn-wheat-soybean meal diets that contained either 0, 4, 8, or 12% HM. Analysis of plasma lipids at four periods in the laying cycle (169, 211, 253 and 287 d) and at five times during the test day (0800, 1000, 1200, 1400 and 1600 h) were performed. Egg lipids were analyzed at each of the four periods.Plasma total lipids were inversely related (P < 0.01) to dietary HM levels while omega-3 and omega-6 fatty acid levels were positively and inversely related (P < 0.001), respectively. HM levels did not influence the total lipid content of the egg yolk lipids but omega-3 and omega-6 fatty acid content were positively and inversely related, respectively. The levels of eicosapentaenoic (20:5n3, EPA) and docosahexaenoic (22:6n3, DHA) acid were 11 and 3 times higher, respectively (7.8 and 100.5 mg yolk−1) in the yolks from hens given the 12% HM diet compared to the control diet. Key words: Herring meal, laying hens, omega-3 fatty acids, eicosapentaenoic acid, docosahexaenoic acid

scholarly journals THE CONTENT OF FATTY ACIDS IN INDONESIA’S FISH OIL

2014 ◽  
Vol 6 (1) ◽  
Author(s):  
Indra T Maulana ◽  
Sukraso Sukraso ◽  
Sophi Damayanti
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Buffer Size ◽  
Fish Oils ◽  
Omega 3 ◽  
Peroxide Values

<p>Study of fatty acid content was conducted in six Indonesian fish oils taken from Surabaya, Sorong, Garut, Banyuwangi, and  fish oil standard. The acid and peroxide values were a main parameters which affecting the quality of the fish oil. These parameters were set using the method stated on the SNI No. 01-3555-1998. The oil containing omega-3 such as EPA and DHA is beneficial for health. The study of fatty acid content in six fish oils were analyzed by GCMS Shimadzu QP 2010 ULTRA with FID Detector. RTX-5 were used as a column (diphenyl dimethyl polysiloxane  as a solid buffer, size length 30 m, diameter 0,25 mm, and He as a gas mobile phase).  The results showed that acid values for oil 1, 2, 3, 4, 5, and 6 were 0.55%, 0.50%, 0.48%, 0.55%, 0.48%, and 0.58%, respectively. While the peroxide values were 5.67, 4.72, 4.45,5.01, 4.85, and 5.27 meq/kg, respectively. GCMS analysis showed that fish oil 1, 2, 3, and 4  very dominant containing squalene of  29.45%, 32.34%, 21.07%, and 43.49%, respectively. While oil 6 contained EPA of 8.97% and DHA 6.56%, and that was the highest compared with other oils. However, oil 6 also contained a trans fatty acids i.e., elaidic acid of 26.8% and trans-13-docosanoic acid of 0.9%. For comparison, natural oil 5 was rich of linoleic acid  (39.58%).  The GCMS's analysis results proved that the oil 6 made from lemuru had a big potency to be developed for an Indonesian fish oil export comodity.</p> <p>Keywords: fish oil, EPA, DHA, squalena, GCMS, acid value, peroxide value</p>

scholarly journals Canola Oil in Lactating Dairy Cow Diets Reduces Milk Saturated Fatty Acids and Improves Its Omega-3 and Oleic Fatty Acid Content

PLoS ONE ◽  
2016 ◽  
Vol 11 (3) ◽  
pp. e0151876 ◽  
Author(s):  
Katiéli Caroline Welter ◽  
Cristian Marlon de Magalhães Rodrigues Martins ◽  
André Soligo Vizeu de Palma ◽  
Mellory Martinson Martins ◽  
Bárbara Roqueto dos Reis ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Dairy Cow ◽  
Acid Content ◽  
Canola Oil ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Omega 3

scholarly journals PENGAYAAN ASAM LEMAK OMEGA-3 DARI MINYAK IKAN TUNA (Thunnus sp.) DI SULAWESI UTARA

2020 ◽  
Vol 13 (2) ◽  
Author(s):  
Ni Made Megasanti ◽  
Julius Pontoh ◽  
Harry S. J. Koleangan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
Fatty Acid Fraction ◽  
Crystallization Time ◽  
Omega 3 ◽  
Tuna Fish ◽  
Omega 3 Fatty Acid

Telah dilakukan penelitian mengenai pengayaan kandungan asam lemak omega-3 dari minyak ikan tuna (thunnus sp) di Sulawesi utara dengan metode kristalisasi dengan urea.Penelitian telah dilakukan dengan kristalisasi urea pada dua suhu berbeda dan waktu kristalisasi, selanjutnya hasil kristalisasi dianalisa dengan mengunakan analisis kromatografi lapis tipis dan analisis kromatografi gas. Hasil penelitian menunjukan bahwa fraksi etil ester asam lemak dan urea meningkatkan kandungan asam lemak omega-3 pada minyak ikan. Kandungan asam lemak tak jenuh majemuk seperti kandungan DHA dan EPA meningkat dan mendapatkan hasil terbaik pada suhu 1˚C dengan waktu 24 jam. Sesudah kristalisasi urea asam lemak meningkat, asam lemak DHA pada kepalaikan tuna dari 33,00% menjadi 39,09%.Asam lemak EPA pada kepala tuna dari 1,26%  menjadi 11,16%.ABSTRACT Research on the enrichment of omega-3 fatty acid content from tuna (thunnus sp) oil in North Sulawesi by crystallization method with urea has been carried out.Research has been carried out with urea crystallization at two different temperatures and crystallization time, then the crystallization results were analyzed using thin layer chromatography analysis and gas chromatography analysis.The results showed that the ethyl ester fatty acid fraction and urea increased the omega-3 fatty acid content in fish oil.The content of compound unsaturated fatty acids such as DHA and EPA content increases and gets the best results at 1˚C in 24 hours.After the crystallization of fatty acid urea increased, the fatty acid DHA in tuna fish heads from 33.00% to 39.09% EPA fatty acids in tuna heads from 1.26% to 11.16%.                                                                                

scholarly journals Feeding Poultry for Special Purpose: Omega-3 Polyunsaturated Fatty Acid Table Eggs as Functional Food: A Review Article

2017 ◽  
Vol 1 (3) ◽  
Author(s):  
Somaia Elsedeg
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Acid Content ◽  
Functional Food ◽  
Functional Foods ◽  
Fatty Acid Content ◽  
Dietary Fatty Acids ◽  
Omega 3 ◽  
Research Activities

At the beginning of the twenty- first century, the science of human nutrition has been considered as a way for improving life quality and wellness. The role of food in human health and the awareness of consumers for healthy food directed research towards the production of food that has specific health effects on disease prevention and treatment. These foods are satisfactorily demonstrated to affect beneficially one or more target functions in the body, beyond adequate nutrition. These foods are termed functional foods. Production of omega-3 table eggs as functional food is a new paradigm in poultry for. The ability of monogastric animals to deposited dietary fatty acids in their tissues without significant modifications on the sensory value of these products was the foundation stone and the starting point to produce omega-3 eggs. Several research activities have been conducted to increase the level of omega-3 polyunsaturated fatty acids in poultry products. The working knowledge of current literature concerning this topic made the strong foundation to produce this type of functional foods. The dietary sources of omega-3 fatty acids used for feeding laying hens modified the fatty acid content of the egg yolk. Some sources deposited amounts of fatty acids made those eggs suitable to be served as functional food.  Increasing omega-3 polyunsaturated fatty acid content of eggs could be achieved either by enrichment of the diet with alpha-linolenic rich sources such as flaxseed, linseed or by EPA and DHA rich fish oil and fish meal.    

scholarly journals THE CONTENT OF FATTY ACIDS IN INDONESIA’S FISH OIL

2014 ◽  
Vol 6 (1) ◽  
Author(s):  
Indra T Maulana ◽  
Sukraso Sukraso ◽  
Sophi Damayanti
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Buffer Size ◽  
Fish Oils ◽  
Omega 3 ◽  
Peroxide Values

Study of fatty acid content was conducted in six Indonesian fish oils taken from Surabaya, Sorong, Garut, Banyuwangi, and  fish oil standard. The acid and peroxide values were a main parameters which affecting the quality of the fish oil. These parameters were set using the method stated on the SNI No. 01-3555-1998. The oil containing omega-3 such as EPA and DHA is beneficial for health. The study of fatty acid content in six fish oils were analyzed by GCMS Shimadzu QP 2010 ULTRA with FID Detector. RTX-5 were used as a column (diphenyl dimethyl polysiloxane  as a solid buffer, size length 30 m, diameter 0,25 mm, and He as a gas mobile phase).  The results showed that acid values for oil 1, 2, 3, 4, 5, and 6 were 0.55%, 0.50%, 0.48%, 0.55%, 0.48%, and 0.58%, respectively. While the peroxide values were 5.67, 4.72, 4.45,5.01, 4.85, and 5.27 meq/kg, respectively. GCMS analysis showed that fish oil 1, 2, 3, and 4  very dominant containing squalene of  29.45%, 32.34%, 21.07%, and 43.49%, respectively. While oil 6 contained EPA of 8.97% and DHA 6.56%, and that was the highest compared with other oils. However, oil 6 also contained a trans fatty acids i.e., elaidic acid of 26.8% and trans-13-docosanoic acid of 0.9%. For comparison, natural oil 5 was rich of linoleic acid  (39.58%).  The GCMS's analysis results proved that the oil 6 made from lemuru had a big potency to be developed for an Indonesian fish oil export comodity. Keywords: fish oil, EPA, DHA, squalena, GCMS, acid value, peroxide value

scholarly journals Content of Higher Fatty Acids in Green Vegetables

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S125-S129 ◽  
Author(s):  
R. Vidrih ◽  
S. Filip ◽  
J. Hribar
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
Omega 3 ◽  
Omega 6 ◽  
Radish Sprouts ◽  
Total Fatty Acids ◽  
Higher Fatty Acids

Green vegetables are considered an important source of some nutritionally important constituents that have health benefits (e.g. vitamins, minerals, antioxidants, fibre). Epidemiological data suggest that consuming a diet rich in fruit and vegetables can lower the risks for chronic diseases, such as cardiovascular diseases and cancer. Over the past 100–150 years, there have been enormous increases in the consumption of omega-6 fatty acids due to the increased intake of vegetable oils from various seeds. Studies have indicated that a high intake of omega-6 fatty acids shifts the physiological state to one that is prothrombotic and pro-aggregatory, whereas omega-3 fatty acids have anti-inflammatory, antithrombotic, anti-arrhythmic, hypolipidemic and vasodilatory properties. Literature data regarding the contents of higher fatty acids (e.g. omega-6 fatty acids) in vegetables are scarce, although vegetables are known to contain a high proportion of n-3 fatty acids. Here, the fatty acid content and composition was determined for 26 green vegetables that are commonly available in Slovenia, by gas-liquid chromatography and <I>in situ</I> transesterification. The fatty acid analysis revealed C16:0, C16:1, C18:0, C18:1, C18:2n-6 and C18:3n-3. The total fatty acid content in the vegetables ranged from 500 mg/100 g fresh weight (f.w.) in red cabbage, to 4.000 mg/100 g f.w. in tarragon. The proportion of saturated fatty acids (as g/100 g total fatty acids) ranged from 12% to 35%. All of the vegetables contained a high proportion of poly-unsaturated fatty acids (PUFAs), ranging from 45% to 81% of total fatty acids. The omega-3 PUFA proportion ranged from 5% in carrot to 60% in tarragon. The content of mono-unsaturated fatty acids ranged from 1% to 25%. French beans, tarragon and radish sprouts contained the highest concentrations of C16:1, at 5 mg/100 g f.w. Consumption of 100 g of tarragon meets 13.2% of daily requirements for &alpha;-linolenic acid; similarly, for radish sprouts 9.4%, for mangold 6.9%, for ruccola 5.4%, for green salad 5.0%, and for kale 4.7%. Green vegetables are an important source of 18:3n-3 PUFAs, especially for vegetarian populations.

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