scholarly journals Nutrient content of South African red meat and the effect of age and production system

1970 ◽  
Vol 45 (3) ◽  
pp. 313-324
Author(s):  
HC Schonfeldt ◽  
N Hall
Keyword(s):  
Fatty Acids ◽  
South African ◽  
Lipid Content ◽  
Total Lipid Content ◽  
Nutrient Content ◽  
Red Meat ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Nutritional Profile ◽  
Feeding Systems

Feeding systems, slaughter age and other production techniques notably influence the nutrient content of red meat. The modernization of the different South African production systems since the previous nutrient composition studies, justifies the necessity to update existing knowledge on the nutritional profile of South African produced beef. In addition, a need was identified to extrapolate the effect of the two different feeding systems (extensive and intensive) on this nutritional profile. Results indicate that the total lipid content of marketable young carcasses (age A, fat code 2) has decreased over time, in line with global health and nutrition trends for leaner foods. With the majority of beef from these young carcasses being produced on intensive grain-based feeding systems, South Africa has a unique advantage in terms of total lipid content of such grain-fed produce. Internationally, grain-fed red meat is in most cases higher in total and saturated fat content compared to grass-fed counterparts, while in South African the opposite was observed. In addition to total fat content, the role of various lipid fractions in human health has often been associated with specific produce positioning and marketing. South African grass-fed beef is significantly higher in healthy omega 3 fatty acids and conjugated linoleic acid, irrespective of degree of fat trimming. From a human nutrition perspective, it should be kept in mind that the total amount of omega 3 fatty acids per edible portion of beef produced in either production system is low in comparison to human dietary recommendations.Keywords: Beef, fatty acids, grain-fed beef, grass-fed beef, physical composition

scholarly journals USE OF FISH OIL AS SUPPLEMENT TO RICE FLOUR FOR CHILDREN

2015 ◽  
Vol 2 (1) ◽  
pp. 136
Author(s):  
Ade Nugraheni ◽  
Fifi Retiaty ◽  
K Komari
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Nutrient Content ◽  
Rice Flour ◽  
Food Supplement ◽  
Soy Flour ◽  
Equal Weight ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Nutrient Contents

Fish oil is a source of omega 3 fatty acids, especially DHA and EPA having health benefits, such as prevention of heart disease and improvement of brain development including vision. However, these components are susceptible to oxidative damage and its fishy smell may affect consumer acceptance. This study aimed to immobilize this oil in rice flour usually prepared for "sumsum" porridge, a traditional meals for children or mother. Some of type of polymer are mixture with oil and was sprayed on to the rice flour to ensure the oils were coated with these polymer. Hedonic test of "sumsum" porridge was performed for acceptability for 4% fish oil and 4% equal weight of polymer malto-dextrin and soy flour. The nutrient contents were also presented. The nutrient content of the sample could be use as food supplement for under-five year children and his mother. Keywords: fish oil, applement, omega 3 fatty acids 

Seasonal variation of lipid content and fatty acid composition of Sardinella aurita from the Tunisian coast

2009 ◽  
Vol 90 (3) ◽  
pp. 569-573 ◽  
Author(s):  
F. Ben Rebah ◽  
A. Abdelmouleh ◽  
W. Kammoun ◽  
A. Yezza
Keyword(s):  
Fatty Acids ◽  
Seasonal Variation ◽  
Chemical Composition ◽  
Palmitic Acid ◽  
Lipid Content ◽  
Total Lipid Content ◽  
Monounsaturated Fatty Acids ◽  
Omega 3 ◽  
Commercial Fish ◽  
Sardinella Aurita

This study was conducted to clarify the seasonal variation of the chemical composition of the Tunisian Sardinella aurita with a focus on the total lipid content. The chemical composition showed a large fluctuation over years in response to various factors. For the entire fish, lipid content was lower in July (2.50%), but higher in November (10.25%). It varies with seasons in inverse proportion to water content. Interestingly, it was found that red muscle have much higher lipid content than white muscle and the entire fish body. The major fatty acids in S. aurita lipids were palmitic acid, palmitoleic acid, eicosapentaenoic acid, docosahexaenoic acid and myristic acid. Palmitic acid comprised the main proportion (23.9%). The high amounts of saturated and monounsaturated fatty acids in the screened species are almost in agreement with other studies. Moreover, the percentage of omega-3 fatty acids (25%) was very similar to that in oil production commercial fish.

scholarly journals PERBANDINGAN FORMULA ENTERAL RENDAH LEMAK BERBASIS TEPUNG EDAMAME DENGAN FORMULA KOMERSIAL RENDAH LEMAK

2018 ◽  
Vol 13 (1) ◽  
pp. 1
Author(s):  
Siti Aliyah ◽  
Suci Indah Setiawati
Keyword(s):  
Fatty Acids ◽  
Total Energy ◽  
Energy Requirement ◽  
Nutrient Content ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Low Fat ◽  
Design Data ◽  
Enteral Formula ◽  
Modified Formula

Dyslipidemia leads to atherosclerosis which is a risk factor for cardiovascular diseases. Edamame contains omega-3 fatty acids and phytochemical components such as isoflavones, sterols and saponins, and also high in fiber content. Edamame has been proved to have ability to decrease LDL cholesterol level. This research aims to analyze the comparison of edamame flour based low fat enteral formula with commercial low fat formula. This was a descriptive comparatif research design. Data collection was done by doing calculations on nutrient content and bioavailability protein, also organoleptic quality of low fat enteral formula with edamame flour substitution. The result showed that fat content of modified formula was 26.4% of total energy requirement and the value had met dietary requirement for dyslipidemia diet which is not more than <30% of total energy requirement. Type of fat in this formula largely contans unsaturated fats derived from omega-3 fatty acids of soy edamame and omega-9 fatty acids from olive oil. The value of  protein bioavailability which was shown from Amino Acid Score was 32.18, Theoretical Digestibility was 89.27, Net Protein Utilization was 28.73, Protein Worth of Eggs was 16.77, and Protein Eficiency Ratio was 4.51. The result of hedonic quality test showed that the color of low fat enteral formula with edamame flour substitution was light brown, the taste was sweet, the smell was typical edamame aroma, and had liquid consistency. Based on the comparison of commercial enteral formula with non-commercial enteral formula based on edamame flour, it can be concluded that edamame based flour enteral formula can be recommended as a non-commercial enteral formula for patients with dyslipidemia replacing commercial formula.

scholarly journals SURVEY ON TOTAL LIPID CONTENT AND COMPOSITION OFFATTY ACIDS FROM HEAD AND VISCERA OF TUNA

2018 ◽  
Vol 54 (2C) ◽  
pp. 486
Author(s):  
Le Tat Thanh
Keyword(s):  
Fatty Acids ◽  
Total Lipid ◽  
Lipid Content ◽  
Total Lipid Content ◽  
Omega 3 ◽  
Omega 6

In this study, 16 samples including 8 head samples and visceral samples of tuna species incentral Vietnam coast are collected and serveyed the composition and content of fatty acids inthe total lipid. The obtained results show that the total lipid content in the head samples rangefrom 4.5 % to 11.7 % weight of fresh samples, particularly, the total lipid content of MT1 (headof Thunnusobesus) and VV1 (head of Thunnusalbacares) reached 14.2 % and 14.8 %. Invisceral samples, the total lipid content ranges from 2.3 % to 6.5 % compared with the weight offresh sample. We also identified 37 kinds of fatty acids, in which head samples of tuna are richin fatty acids in the omega-3 group (from 24.7 % to 37.8 %). Especially DHA ranges from19.3 % to 27.8 % and EPA ranges from 4.4 % to 8.4 %. Analysis results showed that omega-3content in visceral samples less than head samples of tuna, their contents only reach from 16.0 %to 31.4. The fatty acids content in the omega-6 group are the lowest and reach from 4.7 % to10.8 %.

scholarly journals Long-chain omega-3 fatty acids in red meat

2007 ◽  
Vol 64 (s4 The Role of) ◽  
pp. S135-S139 ◽  
Author(s):  
Peter HOWE ◽  
Jon BUCKLEY ◽  
Barbara MEYER
Keyword(s):  
Fatty Acids ◽  
Red Meat ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Long Chain

Fish oil plus wheat germ oil have no prominent effect on homocysteine levels and nutritional indices in hemodialysis patients

2019 ◽  
pp. 1-7
Author(s):  
Hadeer Zakaria ◽  
Tarek M. Mostafa ◽  
Gamal A. El-Azab ◽  
Nagy AH Sayed-Ahmed
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Fish Oil ◽  
Wheat Germ ◽  
Hemodialysis Patients ◽  
Nutritional Indices ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Wheat Germ Oil ◽  
Serum Homocysteine

Abstract. Background: Elevated homocysteine levels and malnutrition are frequently detected in hemodialysis patients and are believed to exacerbate cardiovascular comorbidities. Omega-3 fatty acids have been postulated to lower homocysteine levels by up-regulating metabolic enzymes and improving substrate availability for homocysteine degradation. Additionally, it has been suggested that prevention of folate depletion by vitamin E consumption decreases homocysteine levels. However, data on the effect of omega-3 fatty acids and/or vitamin E on homocysteine levels and nutritional status have been inconclusive. Therefore, this study was planned to examine the effect of combined supplementation of fish oil, as a source of omega-3 fatty acids, with wheat germ oil, as a source of vitamin E, on homocysteine and nutritional indices in hemodialysis patients. Methods: This study was a randomized, double-blind, placebo-controlled trial. Forty-six hemodialysis patients were randomly assigned to two equally-sized groups; a supplemented group who received 3000 mg/day of fish oil [1053 mg omega-3 fatty acids] plus 300 mg/day of wheat germ oil [0.765 mg vitamin E], and a matched placebo group who received placebo capsules for 4 months. Serum homocysteine and different nutritional indices were measured before and after the intervention. Results: Twenty patients in each group completed the study. At the end of the study, there were no significant changes in homocysteine levels and in the nutritional indices neither in the supplemented nor in the placebo-control groups (p > 0.05). Conclusions: Fish oil and wheat germ oil combination did not produce significant effects on serum homocysteine levels and nutritional indices of hemodialysis patients.

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