THE EFFECT OF DIETARY POULTRY OFFAL HYDROLYSATE ON THE FATTY ACID COMPOSITION AND MEAT QUALITY OF PORK

1990 ◽  
Vol 70 (4) ◽  
pp. 1041-1051 ◽  
Author(s):  
T. A. VAN LUNEN ◽  
R. L. WILSON ◽  
L. M. POSTE ◽  
G. BUTLER
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Quality Evaluation ◽  
Fatty Acid Analysis ◽  
Eating Quality ◽  
Free Moisture ◽  
Dietary Treatments

Seventy-two feeder pigs, with a mean weight of 24.6 kg, were randomly allotted in groups of three to four dietary treatments to determine the effect of feeding poultry offal hydrolysate (POH) on fatty acid composition and meat quality. The four dietary treatments were: 0% POH (control), 5% POH, 10% POH and 15% POH on a dry matter basis. At slaughter (96.8 kg), the right loins from 60 pigs were retained for fatty acid analysis and meat quality evaluation. The longissimus dorsi muscle was dissected from each loin; 200 g were stored in an atmosphere of nitrogen and frozen for fatty acid analysis and 500 g were frozen for meat quality evaluation. Fat was extracted and methylated for fatty acid analysis. Separation and identification of individual fatty acid methyl esters was performed using gas chromatography. Sensory meat evaluation (pork flavour, off-flavour, tenderness and juiciness) was performed by 10 trained panelists. Warner-Bratzler shear evaluation and free moisture analyses were performed. The fatty acids in pork appear to exhibit a sensitive response to changes in dietary fat. Linear trends for fatty acids in the pork were, for the most part, opposite to trends in the diets. Inclusion of POH resulted in an increase in the total polyunsaturates present in the pork. There was no effect (P > 0.05) due to dietary treatment on flavour, tenderness or juiciness of the pork. No significant differences were found among the Warner-Bratzler shear measurements or free moisture determinations. Changes in fatty acid profile of pork do not appear to affect eating quality when POH is included in the diet at levels of up to 15% DM. Key words: Poultry offal, pork, fatty acid, meat quality

Influence of weaning on carcass quality, fatty acid composition and meat quality in intensive lamb production systems

1998 ◽  
Vol 66 (1) ◽  
pp. 175-187 ◽  
Author(s):  
C. Sañudo ◽  
I. Sierra ◽  
J. L. Olleta ◽  
L. Martin ◽  
M. M. Campo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Eating Quality ◽  
Fat Depots ◽  
Quality Aspects

AbstractThis study investigated the effects of weaning and sex on various aspects of production and quality characteristics in 22 male and 18 female lambs of the Rasa Aragonesa local meat breed. Half the lambs were weaned (W) at 38 to 40 days and half were left unwearied (UW). Both groups were given ad libitum concentrates and cereal straw. Average farm weight was 22·1 kg at 78·3 days. Live-weight gain was significantly different between sexes but not between W and UW lambs. Dressing proportion was higher in UW lambs. Significant differences in fatness were found between W and UW lambs and between sex of lambs. Among the meat quality traits, W lambs had redder and UW lambs paler meat judged by colour a* and haem pigment concentration. No statistical differences were found in the other traits except flavour intensity, which was higher in UW (66·8) than in W (63·6) lambs on a 1 to 100 scale. All other eating quality aspects, in grilled m. longissimus lumborum slices, tended to be higher in UW lambs. The fatty acid composition of subcutaneous and intramuscular fat depots differed significantly (intramuscular fat was more unsaturated and polyunsaturated). There were also differences between W and UW lambs in subcutaneous fat (higher unsaturated in W lambs). However in intramuscular fat composition only differences in polyunsaturated fatty acids (higher in UW lambs), but not in total unsaturated or saturated, were observed. Tatty acids of less than C16 chain length were higher, in both fat depots, in UW lambs than in W lambs reflecting greater incorporation of milk fatty acids. Palatability characteristics were not closely associated with fatty acid composition except that flavour intensity was correlated with total saturated fatty acids.

Relationship between the fatty acid composition of uropygial gland secretion and blood of meat chickens receiving different dietary fats

2018 ◽  
Vol 58 (5) ◽  
pp. 828 ◽  
Author(s):  
Khaled Kanakri ◽  
Beverly Muhlhausler ◽  
John Carragher ◽  
Robert Gibson ◽  
Reza Barekatain ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Fatty Acid Analysis ◽  
Dietary Fats ◽  
Post Mortem ◽  
Suitable Alternative ◽  
Preen Oil

Manipulation of the fatty acid composition of chicken feed has been shown to be effective for improving the nutritional value of chicken products. Currently, however, evaluation of the effectiveness of this approach requires invasive blood sampling or post mortem tissue sampling of the birds. Preen oil can be collected non-invasively from live birds. So this study aimed to test the hypothesis that the fatty acid composition of preen oil reflects that of the blood. Male and female meat chickens (Cobb 500) were fed a diet supplemented with 4% (w/w) flaxseed oil (high n-3 polyunsaturates) or beef tallow (mostly monounsaturates and saturates) for 6 weeks. Preen oil and whole blood samples (n = 9 birds per sex/diet treatment group) were collected freshly post mortem for fatty acid analysis. Preen oil analysis showed that ~97% of fatty acids were saturates, with a small percentage of n-6 polyunsaturates and traces of other types. There were negligible n-3 polyunsaturates in preen oil. Proportions of some saturated fatty acids were slightly, but significantly, affected by diet (C16:0 (P < 0.05) and C17:0 (P < 0.01)) or by gender (C10:0 and C18:0) (P < 0.05). Some fatty acids with odd numbers of carbon atoms (e.g. C17:0 and C19:0) were found in relatively high concentrations in preen oil, despite not being detectable in either the diet or blood. In conclusion, the fatty acid composition of preen oil does not accurately reflect the fatty acid profile of the blood; it is not, therefore, a suitable alternative for determining fatty acid status of meat chickens.

scholarly journals In Vivo Performances, Carcass Traits, and Meat Quality of Pigs Fed Olive Cake Processing Waste

Animals ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 1155 ◽  
Author(s):  
Luigi Liotta ◽  
Vincenzo Chiofalo ◽  
Vittorio Lo Presti ◽  
Biagina Chiofalo
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Average Daily Gain ◽  
Backfat Thickness ◽  
Feed Conversion ◽  
Olive Cake ◽  
Dietary Treatments

The aim of the study was to assess the inclusion of different levels of olive cake in pigs’ diet as a strategy to replace conventional ingredients and to improve meat quality traits. Seventy-two Pietrain pigs, during the growing–finishing period (50–120 kg BW), were fed with three dietary treatments that contained or did not contain olive cake: 0% (Ctrl), 5% (Low), and 10% (High). The trial lasted 90 days. Weekly, individual body weight (BW) and feed intake (FI) were recorded to calculate average daily gain (ADG) and feed conversion ratio (FCR). At slaughter, the dressing percentage was calculated and carcass weight and backfat thickness were measured. On a section of Longissimus thoracis muscle (LT), pH, color, chemical, and fatty acid composition were determined. Fatty acid profile was also determined in backfat. The statistical model included the effects of diet (Ctrl, Low, and High). The inclusion of 5% of olive cake in the diet improved significantly (p < 0.05) BW and FCR. Both levels of inclusion (5% and 10%) significantly reduced (p < 0.05) backfat thickness and intramuscular fat and modified their fatty acid composition, increasing (p < 0.05) the concentration of MUFA and PUFA and improving (p < 0.05) quality indices. Results suggest that olive cake did not negatively affect the productive performances.

Influence of weaning on carcass, fatty acid composition and meat quality in intensive lamb production systems

1995 ◽  
Vol 1995 ◽  
pp. 87-87
Author(s):  
C. Sanudo ◽  
I. Sierra ◽  
J.L. Olleta ◽  
L. Martin ◽  
M. Campo ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Milk Production ◽  
Production Systems ◽  
Eating Quality ◽  
Free Access ◽  
Fat Quality ◽  
Mediterranean Countries

In Mediterranean countries weaning is an important decision both in meat and milk production systems. In previous work, using the Lacaune milk breed, unweaned lambs produced meat of better eating quality. In this study our aim was to determine the effect of weaning on carcass, meat and fat quality in a breed with a smaller milk production and in animals with free access to concentrate practically from birth.

Growth performance, carcass quality, meat quality and fatty acid composition of pigs fed diets

2003 ◽  
Vol 83 (1) ◽  
pp. 45-52
Author(s):  
T. A. Van Lunen ◽  
D. Hurnik ◽  
V. Jebelian
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Feed Consumption ◽  
Carcass Quality ◽  
Inclusion Rate

Two hundred gilts and 200 barrows, housed within sex in pens of 25, were randomly allotted to two replications of four dietary treatments to determine the effects of incorporating 30, 20, 10 or 0% extruded soybeans (ESB), displacing a commercial protein supplement, in barley-based grower and finisher diets for pigs. Growth, feed intake and carcass quality of the pigs, and meat quality and fatty acid composition of the pork from a random subset of the pigs on test were determined. No sex × diet interactions were observed. ESB inclusion rate had no effect on growth rate; however, per-pen feed consumption decreased numerically with increasing ESB resulting in an improvement in feed efficiency. The 30% ESB inclusion rate increased carcass fat content (P < 0.05) compared with the control, whereas lean content was unaffected. Meat colour and marbling score were similar across all treatments whereas fat and lean firmness was reduced by the 30% ESB inclusion rate (P < 0.05) compared with all other treatments. Increasing ESB in the diet altered the fatty acid content of the pork by decreasing the amount of short-chain saturated and monounsaturated fatty acids and increasing the amount of long-chain polyunsaturated fatty acids (PUFA). The results of this study indicate that ESB can be used as the sole source of supplemental protein in barley-based diets for pigs with no detrimental effects on performance and minimal negative effects on carcass and meat quality. Alteration of fatty acid content of pork from feeding ESB has both positive and negative implications for consumer acceptance by increasing PUFA content while concomitantly increasing the risk of premature oxidation. Key words: Extruded soybeans, pigs, pork, growth, fatty acids, meat quality

scholarly journals ANALISA ASAM LEMAK DALAM MINYAK KELAPA MURNI (VCO) DENGAN DUA PERALATAN KROMATOGRAFI GAS

2011 ◽  
Vol 15 (1) ◽  
pp. 274 ◽  
Author(s):  
Julius Pontoh ◽  
Nancy T.N Buyung
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Retention Time ◽  
Acid Methyl Ester ◽  
Coconut Oil ◽  
Fatty Acid Analysis ◽  
Base Line

ANALISA ASAM LEMAK DALAM MINYAK KELAPA MURNI (VCO) DENGAN DUA PERALATAN KROMATOGRAFI GAS Julius Pontoh1) dan Nancy T.N. Buyung2); e-mail:[email protected] 1)Program Studi Kimia FMIPA Universitas Sam Ratulangi, Manado 95115 2)Alumni Program Studi Kimia FMIPA Universitas Sam Ratulangi, Manado 95119 ABSTRAK Komposisi asam asam lemak dalam minyak kelapa sangat penting untuk menilai kualitas dari minyak tersebut.  Untuk minyak kelapa, komposisi dari asam lemak rantai menengah seperti kaprilik, kaprat dan laurat menjadi asam asam lemak penting.  Di Indonesia ada dua laboratorium yang banyak digunakan untuk menganalisa asam asam lemak dalam minyak kelapa murni.  Tujuan penelitian ini adalah untuk membandingkan kedua laboratorium tersebut dalam menganalisa asam asam lemak.  Kromatogram dari Laboratorium pertama menunjukan garis dasar yang ebih baik, tetapi tidak dapat mendeteksi asam stearat.  Waktu retensi asam asam lemak dalam kedua komatogram sangat berbeda.  Demikian juga dengan luas puncak dari asam asam lemak berbeda dalam kedua kromatogram.  Namun demikian, persentasi luas pencak dari masing masing asam lemak dalam kedua kromatogram hampir sama. Kata kunci: kromatogarafi gas, waktu retensi   FATTY ACID ANALYSIS IN VIRGIN COCONUT OIL (VCO) WITH TWO TYPES GAS CHROMATOGRAPHY ABSTRACT Fatty acid composition in coconut oil is very important to evaluate the quality of the oil. For coconut oil, the composition of medium length of fatty acids such as caprylic, capric and lauric acids are the interest of the oil. To date, this fatty acid composition is the best to be analyzed by gas chromatography.  In Indonesia, there are two laboratories used to analyze the fatty acids.  The purpose of this study is to compare the two laboratories in the analysis the compounds.  Samples of commercial coconut oils were treated with acid and base to converted into Fatty acid methyl ester.  The derivatives were extracted with hexane and ready to be send to the laboratories.  The results show the chromatogram of the two laboratories is totally difference. The chromatograph from Laboratory 1 showed very good base line but there was no stearic fatty acid peak shown  The retention time for the same fatty acids is different. Peak areas among the same fatty acids are totally different between the two laboratories, but the percentage for each fatty acid is almost the same. Keywords: gas chromatography, retention time

A Rapid Non-Destructive Technique for Fatty Acid Determination in Individual Peanut Seed1

1993 ◽  
Vol 20 (1) ◽  
pp. 9-11 ◽  
Author(s):  
W. L. Zeile ◽  
D. A. Knauft ◽  
C. B. Kelly
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fatty Acid Analysis ◽  
Individual Seed ◽  
Seed Analysis ◽  
Wide Range ◽  
Non Destructive

Abstract Modification of fatty acid composition can improve the keeping quality of peanut oil and may expand markets for peanut usage. Modification may involve hybridization to recombine existing genes, or the creation of new variability through mutagenesis or transformation with genes from other organisms. Identification of the fatty acid composition of individual seed could improve the chances of obtaining peanut genotypes with desired fatty acid composition. Published techniques for fatty acid analysis of individual peanut seed require the use of approximately half the cotyledonary seed tissue and utilize a process of solvent extraction and esterification. We have used a procedure that requires a small fraction of seed tissue and analyzes fatty acids through direct transmethylation. Comparisons were made between procedures using seven genotypes representing a wide range of fatty acid composition variability. Quantities of fatty acids with C&lt;20 were not statistically different between tests. While some differences were observed in longer-chained fatty acids (C≥20), the relative values among genotypes were similar. This procedure maintains greater integrity of the seed for planting purposes, requires less time and cost for fatty acid analysis, and can improve efficiency of individual seed analysis.

PSXIV-17 Meat quality and fatty acid composition of lambs reared under thermal stress in grazing conditions and slaughtered at two body weights

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 493-494
Author(s):  
Abner A Rodriguez ◽  
Aixa Rivera ◽  
Susan K Duckett ◽  
Alana Bayne
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Live Weight ◽  
Longissimus Dorsi ◽  
Slaughter Weight

Abstract Interest in meat quality and its fatty acid composition stems mainly from the need to find ways to produce healthier meat. In Puerto Rico, no documented information is available on the nutritional profile in the meat of lambs raised under local conditions (crossbred animals raised in heat stress and grazing naturalized pastures, NP). The quality of meat and fatty acid composition was evaluated, of 12 lambs grazed NP &gt; 8h, tropical grass hay and water ad libitum, 150g of concentrate (12% CP), and mineral blocks. Six animals were slaughtered at two live weight of 22 (SW1) or 35 (SW2) kg to determine the meat quality given by pH, color, nutrient content, and the fatty acid composition in the Longissimus dorsi muscle. The data was analyzed using a completely randomized design with two treatments and six repetitions. SW1 and SW2 had similar pH (5.57 vs. 5.73), but lambs at SW1 displayed lower (P &lt; 0.01) a* value than those slaughtered at SW2 (11.18 vs 13.57), but L* (38.91 vs 37.56) and b* (10.72 vs 10.67) values were similar. On both slaughter weight moisture (75.63 vs 74.51), ash (4.10 vs 3.34), crude protein (24.36 vs 25.12), and crude fat (2.30 vs 2.01) percentage of the meat was similar. The total lipid content (0.953 vs 2.25), saturated fatty acids (34.68 vs 42.98), and monounsaturated fatty acid (28.36 vs 37.28) of lambs at SW1 was lower than those at SW2, but n-6 and n-3 polyunsaturated fatty acids (18.74 vs 8.57and 6.61 vs 2.88, respectively) were higher (P &lt; 0.05). The n-6/n-3 ratio was similar for both SW groups (2.84 vs 2.96). Differences in individual fatty acid content due to the slaughter weight were observed. In conclusion, the meat quality and the fatty acid composition of the Longissimus dorsi were affected by slaughter weight of lambs grazing naturalized pastures.

EFFECTS OF ENVIRONMENTAL TEMPERATURE AND DIETARY COPPER ON GROWTH AND LIPID METABOLISM IN PIGS. II. FATTY ACID COMPOSITION OF ADIPOSE TISSUE LIPIDS

1973 ◽  
Vol 53 (1) ◽  
pp. 121-126 ◽  
Author(s):  
A. W. MYRES ◽  
J. P. BOWLAND
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Environmental Temperature ◽  
Fatty Acid Analysis ◽  
Lipid Extract ◽  
Dietary Copper ◽  
Lipid Fractions

Pigs were fed diets with and without 250 ppm supplemental copper and kept outside during winter with unheated colony houses for shelter, or in a heated barn. Lipids were extracted from the outer backfat and pure triglycerides were prepared by thin-layer chromatography. Fatty acid analysis indicated only minor changes in fatty acid composition of the triglycerides due to either dietary copper or environmental temperature. Fatty acid analysis of the total lipid extract, however, indicated that there were differences between the two methods of evaluation. The lipid extract analysis gave a more unsaturated fatty acid pattern than that of the pure triglycerides. Although the fatty acid composition was not altered significantly by type of rearing (outside vs. inside), there was an increased proportion (P < 0.05) of unsaturated fatty acids (UFA) due to dietary copper when the fatty acid composition was determined on the lipid extract. This suggests that lipid fractions other than triglycerides were enriched in UFA and that the effect of dietary copper on the fatty acid composition of adipose tissue lipid is due to changes in the composition of other lipid fractions, possibly free fatty acids. This may be related to a disturbance in the balance between lipolysis and reesterification of fatty acids.

Development of a reliable GC-MS method for fatty acid profiling using direct transesterification of minimal quantities of microscopic orchid seeds

2015 ◽  
Vol 26 (1) ◽  
pp. 84-91 ◽  
Author(s):  
Louise Colville ◽  
Tim R. Marks ◽  
Hugh W. Pritchard ◽  
Ceci C. Custódio ◽  
Nelson B. Machado-Neto
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fatty Acid Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Acid Yield ◽  
Direct Transesterification ◽  
Fatty Acid Profiling ◽  
Transesterification Method

AbstractOrchid seeds are among the smallest seeds in nature and they are naturally rich in fatty acids. However, the fatty acid composition of orchid seeds has not been investigated because the sample masses utilized for widely used methods for fatty acid profiling would generally require prohibitively large numbers (i.e. 10,000s) of seeds. The present work aimed to develop a method for fatty acid analysis using gas chromatography–mass spectrometry on small quantities (mg) of seeds. The method was developed using the seeds of two species, Dactylorhiza fuchsii, a temperate terrestrial, and Grammatophyllum speciosum, a tropical epiphyte. A range of sample masses was tested to determine the minimum mass required to achieve reliable fatty acid composition data. A direct transesterification method was used, which did not require extraction of fatty acids from seeds prior to analysis, and the effects of seed processing (crushed versus intact seeds) and incubation time in toluene on fatty acid yield were tested. Stable fatty acid profiles were obtained using as little as 10 mg of seeds. Neither crushing the seeds nor extending the toluene incubation step had much effect on the fatty acid yield. The simple direct transesterification method presented will enable the fatty acid composition of orchid seeds, and possibly other small seeds, to be determined reliably for studies into seed development, storage and germination.

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