scholarly journals Effects of polyunsaturated fatty acids in diets fed to sows on fatty acids in brain, muscle and skin of their piglets

2020 ◽  
Vol 50 (1) ◽  
pp. 47-54
Author(s):  
I De Gasperín ◽  
J.G. Vicente ◽  
J.M. Pinos-Rodríguez ◽  
F Montiel ◽  
R Loeza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Profiles ◽  
Polyunsaturated Fat ◽  
Pork Lard ◽  
Piglet Survival

The aim of this research was to determine fatty acid profiles in piglet brain, skin, and muscle, and in the milk of sows fed fat with different saturation grades during gestation and lactation. At 42 days of gestation, 50 multiparous sows were randomly allocated to one of two treatments, namely a diet containing pork lard (n = 25) and a diet containing soybean oil (n = 25). The fats were provided at 3.6% during gestation and at 4% during lactation. The experimental diets were offered through the weaning of the piglets. The fatty acid profile of the milk was determined fourteen days after parturition. At weaning (21 days postpartum) and seven days later, one of the piglets (n = 64) from 16 sows allocated to each treatment was selected at random to determine fatty acid profiles in brain, skin and muscle. Saturated and monounsaturated fatty acids were higher in the diet with pork lard than in that with soybean oil, in which the polyunsaturated fat content was higher. A higher saturation of fatty acids was found in milk from the sows that consumed pork lard, which contained more saturated fatty acids than the milk from sows that consumed soybean oil. The fatty acid profiles in muscle and skin of the piglets were affected by the diet of the sows. However, the fatty acid profile of the piglets’ brains was not affected by the diet of their mothers. Keywords: fat saturation, lard, piglet survival, sow feeding, soybean oil

scholarly journals Study on the Profile of Fatty Acids of Broiler Chicken Raised and Slaughtered in Industrial System

2019 ◽  
Vol 70 (11) ◽  
pp. 4089-4094
Author(s):  
Marius Mihai Ciobanu ◽  
Paul Corneliu Boisteanu ◽  
Daniel Simeanu ◽  
Alina Narcisa Postolache ◽  
Roxana Lazar ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Broiler Chicken ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Industrial System ◽  
Nutritional Indices ◽  
Total Lipids ◽  
Different Levels

Fatty acid profile and the related nutritional indices of the breast, thigh and drumstick muscles were studied at three farms, suppliers of ROSS 308 line of broilers, slaughtered at the age of 42 days. The proximate chemical composition of the commercial slaughter cuts revealed contents between 16.26�22.78% for proteins and 1.80�7.45% for total lipids, the breast having the highest protein and ash content and lowest values for fat and moisture. The obtained values were mainly affected by region (P[0.001). Meat fatty acid profile was affected (P[0.001) by commercial slaughter regions (CSR) and by the interactions between CSR and supplier farms (Farm A, B, and C) at different levels. The obvious findings highlighted that Farm B supplied broilers with a delivered higher content of beneficial fatty acids (LA, LNA, AA, EPA, and DHA) in breasts and drumstick, while for thigh, Farm C had the best results. The content of total saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (MUFAs) had the highest level in the thigh (P[0.001).

scholarly journals Karakteristik dan Profil Asam Lemak Minyak Ikan dari Kepala dan Tulang Ikan Tuna (Thunnus albacares)

2020 ◽  
Vol 9 (1) ◽  
pp. 10-19
Author(s):  
Daniel A N Apituley ◽  
Raja Bonan Dolok Sormin ◽  
Esterlina E E M Nanlohy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Iodine Number ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Acid Number ◽  
Thunnus Albacares

This study was aimed to determine the physical and chemical quality as well as the fatty acid profile of fish oil from the waste of the head and the bones of Thunnus albacares. An experimental method was applied in this research. Observed variables included yield, density, acid number, saponification value, iodine number, TBA value, as well as fatty acid profile. The results showed that the physical characteristics of the oil from the head and bone of the fish, i.e., yield 12,11% and 9.85%, density 0.92 mg/mL, and 0.90 mg/mL, respectively. The chemical characteristics of the oil from head and bones of tuna were acid number 2.10 mg KOH/g and 2.88 mg KOH/g, iodine number 88.80 mg KOH/g and 77.67 mg KOH/g; saponification number 178.80 mg KOH/g and 145.50 mg KOH/g, TBA values 1.80 mg KOH/kg and 1.29 mg KOH/kg, subsequently. Unsaturated fatty acids were found to dominate oil from the head and bones of tuna. Tuna head contained 25 types of fatty acids consisting of 10 types of saturated fatty acids (SFA) 20.8% w/w, seven types of monounsaturated fatty acids (MUFA) 11.92% w/w, eight polyunsaturated fatty acids (PUFA) 35.98% w/w. In comparison, tuna bones contained 26 types of fatty acids consisting of 11 SFA 19.69% w/w, seven MUFA 10.80% w/w, and 8 PUFA 26.21% w/w. Keywords: fatty acid, fish oil, Thunnus albacares, waste of head and bone   ABSTRAK Penelitian ini bertujuan untuk mengetahui kualitas fisik maupun kimiawi serta profil asam lemak minyak limbah ikan dari kepala dan tulang ikan tuna (Thunnus albacares). Metode yang digunakan adalah metode eksperimen. Parameter yang diamati yaitu: rendemen, berat jenis minyak, bilangan penyabunan, bilangan iodin, bilangan Tiobarbituric Acid (TBA) serta profil asam lemak. Hasil penelitian menunjukkan karakteristik fisik dari kepala dan tulang ikan berturut-turut adalah: rendemen 12,11 dan 9,85%; berat jenis minyak 0,92 mg/mL dan 0,90 mg/mL. Karakteristik kimia dari kepala dan tulang ikan tuna adalah berturut-turut: bilangan asam 2,10 mg KOH/g dan 2,88 mg KOH/g; bilangan iod 88,80 mg KOH/g dan 77,67 mg KOH/g; bilangan penyabunan 178,80 mg KOH/g dan 145,50 mg KOH/g; nilai TBA 1,80 mg KOH/kg dan 1,29 mg KOH/kg. Asam lemak tidak jenuh mendominasi minyak dari kepala maupun tulang ikan Tuna. Kepala ikan tuna mengandung 25 jenis asam lemak terdiri dari 10 jenis asam lemak jenuh (SFA) 20,8% w/w, 7 jenis lemak tak jenuh tunggal (MUFA) 11,92% w/w, 8 asam lemak tak jenuh jamak (PUFA) 35,98% w/w; sedangkan tulang ikan Tuna mengandung 26 jenis asam lemak terdiri dari 11 SFA 19,69% w/w, 7 MUFA 10,80% w/w, dan 8 PUFA 26,21% w/w. Kata kunci: asam lemak, minyak ikan, Thunnus albacares, limbah tulang dan kepala

scholarly journals Study on the Profile of Fatty Acids of Broiler Chicken Raised and Slaughtered in Industrial System

2019 ◽  
Vol 70 (11) ◽  
pp. 4089-4094
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Broiler Chicken ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Indices ◽  
Total Lipids ◽  
Broiler Meat ◽  
Different Levels

Fatty acid profile and the related nutritional indices of the breast, thigh and drumstick muscles were studied at three farms, suppliers of ROSS 308 line of broilers, slaughtered at the age of 42 days. The proximate chemical composition of the commercial slaughter cuts revealed contents between 16.26-22.78% for proteins and 1.80-7.45% for total lipids, the breast having the highest protein and ash content and lowest values for fat and moisture. The obtained values were mainly affected by region (P<0.001). Meat fatty acid profile was affected (P<0.001) by commercial slaughter regions (CSR) and by the interactions between CSR and supplier farms (Farm A, B, and C) at different levels. The obvious findings highlighted that Farm B supplied broilers with a delivered higher content of beneficial fatty acids (LA, LNA, AA, EPA, and DHA) in breasts and drumstick, while for thigh, Farm C had the best results. The content of total saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (MUFAs) had the highest level in the thigh (P<0.001). Keywords: broiler meat, fatty acids, lipids quality

Influence of duration of grazing on the fatty acid profile of M. Longissimus dorsi from beef heifers

2003 ◽  
Vol 2003 ◽  
pp. 23-23
Author(s):  
F. Noci ◽  
A. P. Moloney ◽  
P. French ◽  
F. J. Monahan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Current Medical ◽  
Polyunsaturated Fat ◽  
High Concentration ◽  
Intramuscular Lipid ◽  
The Relationship

Current medical advice is to reduce consumption of saturated fat, in favour of polyunsaturated fat, and to increase the consumption of ω-3 polyunsaturated fatty acids (PUFAs) at the expense of ω-6 PUFAs. Fat of ruminant origin, although it has a nutritionally favourable ω-6: ω-3 ratio, is rich in saturated fatty acids (SFAs), which have been linked to incidence of coronary heart disease in humans. However, when compared to non-ruminant fat, fat of ruminant origin has a high concentration of conjugated linoleic acid (CLA), which is considered to have anticarcinogenic properties (Belury, 1995). Grass finishing of cattle increased the concentration of CLA and the PUFA:SFA ratio (P:S) when compared with concentrate-based finishing (French et al., 2000). The objective of this study was to investigate the relationship between duration of grass-finishing of cattle and the fatty acid profile of intramuscular lipid.

scholarly journals Raw-Cured Spanish Traditional Meat Product “Chistorra de Navarra”: Sensory and Composition Quality Standards

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1006
Author(s):  
María José Beriain ◽  
María Teresa Murillo-Arbizu ◽  
Kizkitza Insausti ◽  
María Victoria Sarriés ◽  
Inmaculada Gómez
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Profile Analysis ◽  
Saturated Fatty Acids ◽  
Meat Product ◽  
Quality Standards ◽  
Monounsaturated Fatty Acids ◽  
Texture Profile ◽  
Pork Fat

The aim of this work was to set the quality standards of the chistorra de Navarra, a raw-cured Spanish traditional meat product, through the study of its sensory and physicochemical features. The quality of chistorra samples, coming from 50 different artisan producers, were assessed during three sessions by expert assessors (n = 15). In the first session, instrumental colour (L*, a*, and b*) and appearance and odour parameters were evaluated in the raw products. In the second session, texture and flavour attributes were determined in cooked products. Finally, in the third session, the best 10 classified chistorras from the first and second sessions were sensorially evaluated and sampled for further analysis: texture (Warner Bratzler and texture profile analysis (TPA)), chemical composition, and fatty acid profile. The chistorras with the highest sensory scores had high shear force values, flavour intensity, and fat/hydroxyproline ratio. The average fatty acid profile obtained for chistorra de Navarra was: 42% saturated fatty acids (SFA), 45% monounsaturated fatty acids (MUFA), and 13% polyunsaturated fatty acids (PUFA), which was similar to the one found in other raw-cured sausages. Considering the sensory evaluation, chistorra was defined as a product with an intense orange colour, and with high resistance value in the initial bite. It was also characterised by a high juiciness and tenderness, aroma, and meat flavour. In mouth, the pork fat, one of the ingredients of chistorra, was balanced without any of the ingredients dominating. Chemically, the chistorra was characterised by a fat content close to 67% (dry matter), low hydroxyproline occurrence (≤0.6), and protein amount ranging 18–38%.

scholarly journals Spices in the Apiaceae Family Represent the Healthiest Fatty Acid Profile: A Systematic Comparison of 34 Widely Used Spices and Herbs

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 854
Author(s):  
Ramesh Kumar Saini ◽  
Awraris Derbie Assefa ◽  
Young-Soo Keum
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Petroselinic Acid ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Atherogenic Index ◽  
Bioactive Metabolites

Spices and herbs are well-known for being rich in healthy bioactive metabolites. In recent years, interest in the fatty acid composition of different foods has greatly increased. Thus, the present study was designed to characterize the fatty acid composition of 34 widely used spices and herbs. Utilizing gas chromatography (GC) flame ionization detection (FID) and GC mass spectrometry (MS), we identified and quantified 18 fatty acids. This showed a significant variation among the studied spices and herbs. In general, oleic and linoleic acid dominate in seed spices, whereas palmitic, stearic, oleic, linoleic, and α-linolenic acids are the major constituents of herbs. Among the studied spices and herbs, the ratio of n−6/n−3 polyunsaturated fatty acids (PUFAs) was recorded to be in the range of 0.36 (oregano) to 85.99 (cumin), whereas the ratio of PUFAs/saturated fatty acids (SFAs) ranged from 0.17 (nutmeg) to 4.90 (cumin). Cumin, coriander, fennel, and dill seeds represent the healthiest fatty acid profile, based upon fat quality indices such as the ratio of hypocholesterolemic/hypercholesterolemic (h/H) fatty acids, the atherogenic index (AI), and the thrombogenic index (TI). All these seed spices belong to the Apiaceae family of plants, which are an exceptionally rich source of monounsaturated fatty acids (MUFAs) in the form of petroselinic acid (C18:1n12), with a very small amount of SFAs.

scholarly journals Difference in fatty acid composition and related nutritional indices of meat between two lines of slow-growing chickens slaughtered at different ages

2016 ◽  
Vol 59 (3) ◽  
pp. 319-327 ◽  
Author(s):  
Teodora Popova ◽  
Maya Ignatova ◽  
Evgeni Petkov ◽  
Nikola Stanišić
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Desaturase Activity ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
The Individual ◽  
Slow Growing ◽  
Total Pufa

Abstract. The fatty acid profile and the related indices of the nutritional quality of breast and thigh muscles were studied in two lines of chickens – La Belle (LB) and White Plymouth Rock (WPR) – slaughtered at the age of 9 and 18 weeks. The fatty acid profile was more affected by the age than the line of the birds; however, the influence of both differed between the breast and thigh. The content of total saturated fatty acids (SFAs) increased in the thigh (P <  0.01), while that of the monounsaturated fatty acids (MUFAs) decreased with age in both muscles (P <  0.001). This corresponded to the significant decrease in C18:1 in the older chickens and the lower desaturase activity (P <  0.001). The contents of C20:4n-6, C22:5n-3 and C22:6n-3 and the total amount of polyunsaturated fatty acids (PUFAs) in breast were higher (P < 0.001) at the age of 18 weeks. A similar pattern in the individual and total PUFA was observed in the thighs. The effect of line was more visible in the breast, leading to a lower C14:0 content and C20:5n-3 and a higher C18:0 content in the WPR chickens (P <  0.001), corresponding to the higher elongase and thioesterase indices in these birds. Both atherogenic (AI) and thrombogenic (TI) indices were lowered, while the ratio of hypocholesterolemic ∕ hypercholesterolemic fatty acids (h ∕ H) and polyunsaturated ∕ saturated fatty acids (P ∕ S) increased in the breast of the birds at 18 weeks. In breast and thigh meat, the ratio of n-6 ∕ n-3 PUFA decreased in the older chickens (P <  0.001).

scholarly journals Protein, amino acid and fatty acid profiles of two edible crabs of Lagos coast,Nigeria

2019 ◽  
Vol 17 (3) ◽  
pp. 396-401
Author(s):  
Rasheed Olatunji Moruf ◽  
Aderonke Omolara Lawal-Are
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Crude Protein ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Fatty Acid Profiles ◽  
Protein Amino Acid ◽  
Fatty Acid Compositions

Edible crabs constitute one of the major sources of nutritious food for human nutrition. The study was aimed to examine the protein, amino acid and fatty acid compositions of two edible crabs (Callinectes amnicola and Portunus validus) of Lagos coast, Nigeria. Samples were obtained from the water body, transported in crushed iced insulated containers and analyzed in the laboratory using standard methods. Crude protein varied from 55 - 68.92% (C. amnicola) and 51.9 - 67.51% (P. validus) on dry matter basis. Leucine (8.63 - 9.73g/100 g crude protein) and glutamic acid (12.71 - 16.19g/100 g crude protein) were the highest concentrated essential and non-essential amino acids, respectively. The coefficient of variation of the amino acid values indicated that C. amnicola has more variations, relative to its mean. The most concentrated saturated fatty acid was palmitic acid in the samples with significantly different (P <0.05) values of 14.32±1.05% (C. amnicola) and 24.52±0.00% (P. validus). With the exception of lauric, arachidic and lignoceric, all saturated fatty acids were more concentrated in P. validus than in C. amnicola. Oleic acid among the monounsaturated fatty acids occupied the highest position in C. amnicola (17.6233±0.04%) and in P. validus (12.4682±0.25%); whereas timnodenic acid was the most concentrated among the polyunsaturated fatty acids, with values of 23.9744±0.48 % (C. amnicola) and 15.7234±0.25 % (P. validus). Both species have reasonable levels of dietary protein and lipid quality. J Bangladesh Agril Univ 17(3): 396–401, 2019

scholarly journals Fatty Acid Compositions of Mixed Microalgae from Tilapia Fish Ponds

2019 ◽  
pp. 1-7
Author(s):  
Norhafizah Osman ◽  
Hishamuddin Omar
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Acid Methyl Ester ◽  
Monounsaturated Fatty Acids ◽  
Major Constituent ◽  
Fish Ponds ◽  
Fatty Acid Profiles ◽  
Fatty Acid Compositions

Microalgae has been getting broad attention of researchers and investors lately, especially when discussing on healthy food and energy sources for the future. In this study, twelve samples of mixed microalgae from outdoor ponds were analyzed for their fatty acid compositions. The potential of microalgae to solve variety of world’s problems was not realized because of bottleneck in microalgal supplies at reasonable cost. Therefore, the objective of this study is to determine fatty acid profiles of mixed microalgae from tilapia fish ponds. The study was conducted in Tapak Ternakan Ikan, Taman Pertanian Universiti and Department of Biology, Faculty of Science, Universiti Putra Malaysia. Mixed microalgae were extracted for their lipids with methanol: chloroform mixture and after transesterification, the fatty acid methyl ester were analyzed using gas chromatography equipped with flame ionization detector. Results showed that saturated was the major constituent fatty acids. The average percentages of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids obtained were 45.62 ± 1.37%, 20.05 ± 1.14%, and 34.33 ± 3.17% respectively. The most dominant fatty acid profiles were C18:3n3 (α-linolenic acid) and C16:0 (palmitic acid), with the overall percentages of 19.97% and 19.40% respectively. The fatty acid profiles of mixed microalgae was good with a decent balance of saturated, monounsaturated and polyunsaturated fatty acids.

scholarly journals The effect of age on the fatty acids composition in wild boar (Sus scrofa) hunted in the southwest region of Slovakia

2018 ◽  
Vol 87 (1) ◽  
pp. 85-90 ◽  
Author(s):  
Branislav Gálik ◽  
Peter Šmehýl ◽  
Jozef Gašparík ◽  
Juraj Candrák ◽  
Andrej Jahnátek ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Wild Boar ◽  
Fatty Acid Profile ◽  
Sus Scrofa ◽  
Slovak Republic ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
In Cis ◽  
Effect Of Age

The aim of the study was to analyse the fatty acid profile of wild boar (Sus scrofa) meat. The samples were obtained from the mountain Tríbeč (southwest part of the Slovak Republic). A total of 36 samples in 3 age categories of meat were analysed. The effect of age on the intramuscular (IMF) fat content was analysed. The highest (P < 0.05) IMF content was found in the samples from the youngest animals (18.07%), the lowest (P < 0.05) in the sub-adult animals. Significant (P < 0.05) differences were found in palmitic acid (C16:0). Significant decrease of heptadecanoic acid (C17:0) as an effect of age was analysed in the samples. Of the important fatty acids, the most abundant in all age categories of wild boar were oleic (C18:1 cis 9), palmitic (C16:0), and linolelaidic acid (C18:2 cis n6). Differences in the content of mentioned acids were significant (P < 0.05). In α-linolenic and γ-linoleic acids, non-significant (P > 0.05) differences were detected. Significant differences (P < 0.05) between age categories were found in cis-11-eicosenoic (C20:1 n9) and cis-11,14-eicosadienoic acids (C20:2 n6). Significant differences (P < 0.05) were found in PUFA (polyunsaturated fatty acids), MUFA (monounsaturated fatty acids), and SFA (saturated fatty acids) concentrations. The highest PUFA content was typical for the samples from the oldest animals, MUFA from the sub-adults, and SFA from the youngest wild boar. More significant results were observed in the normalized data with the factor component scores. The wild boar fatty acid profile is significantly affected by age.

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