scholarly journals Growth performance, fatty acid profile and lipid oxidative stability of breast muscle in chickens fed probiotics and antibiotics or their mixture

2019 ◽  
Vol 48 (6) ◽  
Author(s):  
N.R. Abdulla ◽  
A.B. Sabow ◽  
H.L. Foo ◽  
T.C. Loh ◽  
A.M. Zamri
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Growth Performance ◽  
Fatty Acid Profile ◽  
Breast Muscle

scholarly journals Effects of Supplements Differing in Fatty Acid Profile to Late Gestational Beef Cows on Steer Progeny Finishing Phase Growth Performance, Carcass Characteristics, and mRNA Expression of Myogenic and Adipogenic Genes

Animals ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 1904
Author(s):  
Taoqi Shao ◽  
Joshua C. McCann ◽  
Daniel W. Shike
Keyword(s):  
Fatty Acid ◽  
Growth Performance ◽  
Mrna Expression ◽  
Fatty Acid Profile ◽  
Carcass Characteristics ◽  
Beef Cows ◽  
Feed Ratio ◽  
Phase Growth ◽  
Pufa Supplementation ◽  
Relative Mrna Expression

The objective was to investigate the effects of feeding late gestational beef cows supplements differing in fatty acid profile on steer progeny finishing phase growth performance, carcass characteristics, and relative mRNA expression of myogenic and adipogenic genes. Seventy Angus-cross steers (initial body weight [BW] 273 ± 34 kg) born from dams supplemented with either 155 g DM/d EnerGII (CON, rich in palmitic and oleic acids) or 80 g DM/d Strata + 80 g DM/d Prequel (PUFA, rich in linoleic acid, eicosapentaenoic acid, and docosahexaenoic acid) for the last 77 ± 6 d prepartum were used. Longissimus muscle and subcutaneous adipose biopsies were collected to evaluate relative mRNA expression of genes related to myogenesis and adipogenesis. Steers were slaughtered at 423 ± 6 d of age. No treatment × time interaction or treatment effect (p ≥ 0.21) was detected for steer finishing phase BW, while steers from PUFA supplemented dams tended (p = 0.06) to have a greater gain to feed ratio (G:F). Neither carcass characteristics nor relative mRNA expression was different (p ≥ 0.11). In conclusion, late gestation PUFA supplementation tended to increase steer progeny finishing phase G:F, but had no effects on finishing phase BW, carcass characteristics, or relative mRNA expression during the finishing phase.

Effect of dietary fish oil substitution with linseed oil on the performance, tissue fatty acid profile, metabolism, and oxidative stability of Atlantic salmon1,2

2005 ◽  
Vol 83 (12) ◽  
pp. 2853-2862 ◽  
Author(s):  
D. Menoyo ◽  
C. J. López-Bote ◽  
A. Obach ◽  
J. M. Bautista
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Linseed Oil ◽  
Tissue Fatty Acid ◽  
Dietary Fish

scholarly journals Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability

2017 ◽  
Vol 60 (3) ◽  
pp. 191-198 ◽  
Author(s):  
Ewa Sosin-Bzducha ◽  
Michał Puchała
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Thiobarbituric Acid ◽  
Physicochemical Characteristics ◽  
Taste Intensity ◽  
Meat Tenderness ◽  
Longissimus Dorsi Muscle ◽  
Meat Aging

Abstract. In this experiment we used the meat of 16 Polish Red-and-White and Simmental bulls slaughtered at the age of 24 months. Physicochemical and organoleptic analyses were carried out on meat aged for 2, 7, 14 and 21 days and subjected to heat treatment. In addition, the effect of aging on oxidative stability and fatty acid profile of meat lipids was examined after 21 days of aging. The meat aging process determined all the physicochemical characteristics except for heating loss, as well as most of the sensory properties of meat. During aging, lightening of muscle colour, increased redness and chroma, and improved tenderness were observed. High scores were given for aroma intensity and taste desirability. The highest scores were awarded to meat aged for 7 and 14 days. The evaluation showed that meat tenderness and delicate texture steadily improved until day 14, after which they remained at a similar level or slightly deteriorated after 21 days of aging. Meat from the conserved breed generally had better scores, which could be influenced by better component scores for delicate texture and juiciness, as well as taste intensity. This study revealed no significant effect of breed on the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS). The amount of malondidehyde was higher in meat aged for 21 days than in fresh meat. Aging did have an effect on the fatty acid profile of longissimus dorsi muscle (MLD) intramuscular fat. Wet aging of meat for 21 days was found to alter the content of capric (C10 : 0), palmitoleic (C16 : 1) and stearic acids (C18 : 0).

Fatty acid profile, oxidative stability of lipids and sensory attributes of water restricted Xhosa goat meat supplemented with vitamin C

2021 ◽  
Author(s):  
O. F. Akinmoladun ◽  
F. N. Fon ◽  
C. T. Mpendulo ◽  
A. Hugo ◽  
A. B. Falowo ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vitamin C ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Sensory Attributes ◽  
Goat Meat

scholarly journals PSV-22 Effects of different fat sources and vitamin E levels/isoforms on growth performance, antioxidant status, and fatty acid profile in the liver of pigs grown to 150 kg

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 202-203
Author(s):  
Ding Wang ◽  
Young Dal Jang ◽  
G K Rentfrow ◽  
H J Monegue ◽  
M J Azain ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Growth Performance ◽  
Fatty Acid Profile ◽  
Antioxidant Status ◽  
Corn Oil ◽  
Tocopheryl Acetate ◽  
Sod Activity ◽  
Study Objective ◽  
Four Levels

Abstract The study objective was to assess the contribution of fat source and vitamin E (VE) supplementation on growth performance, antioxidant status, and fatty acid profile in the liver of pigs at heavy slaughter weight (148.09 ±1.64 kg). A total of 72 individually-fed pigs (36 barrows, 36 gilts; 28.55 ±1.16 kg) were randomly assigned to 12 dietary treatments in a 2 × 6 factorial arrangement. Fat treatments were tallow and corn-oil. The VE treatments included four levels of α-tocopheryl-acetate (ATA; 11, 40, 100, and 200 ppm) and two levels of mixed tocopherols (primarily γ-tocopherol; 40 and 100 ppm). Liver samples were collected at slaughter. Data analysis were performed by ANOVA using GLM in SAS. No effect of dietary fat sources, isoforms of VE, and levels of γ-tocopherol were detected on growth performance or liver antioxidant status (GSH, GSSG, SOD, and MDA). Increasing dietary ATA linearly increased overall ADG (0.98, 1.02, 1.02, and 1.08 kg/day; P = 0.02) from 28 to 150 kg; overall ADG of pigs fed γ-tocopherol-diets was 1.07 and 1.04 kg/day, respectively. An interaction between fat sources and ATA was observed on cumulative ADG during Phase1-3 (28-100 kg; P = 0.04) and Phase1-4 (28-125 kg; P = 0.03) wherein pigs fed corn-oil-diet, but not tallow-diet, had increased ADG with increased dietary ATA. Increasing dietary ATA quadratically increased SOD activity (P < 0.05; highest at 100 ppm), and quadratically decreased MDA content (P < 0.05; lowest at 40 ppm) in the liver. Liver fatty acid profile was affected by fat source (P < 0.05) but not VE treatment, pigs fed corn-oil-diets had less SFA (34.23 vs. 35.45%; P = 0.02) and MUFA (11.98 vs. 18.38%; P < 0.0001), but more PUFA (49.14 vs. 40.78%; P < 0.0001) than pigs fed tallow-diets in the liver. Beneficial effects of dietary VE supplementation were observed on growth performance and antioxidant status of pigs under conditions of this study.

Effects of increasing palm kernel cake inclusion in supplements fed to grazing lambs on growth performance, carcass characteristics, and fatty acid profile

2017 ◽  
Vol 226 ◽  
pp. 71-80 ◽  
Author(s):  
T.B. Freitas ◽  
T.L. Felix ◽  
M.S. Pedreira ◽  
R.R. Silva ◽  
F.F. Silva ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Growth Performance ◽  
Fatty Acid Profile ◽  
Palm Kernel ◽  
Carcass Characteristics ◽  
Palm Kernel Cake
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