Fatty acid composition of beef cattle finished on tropical pasture and supplemented with crude glycerin

The aim of this study was to evaluate the effect of crude glycerin supplementation on the chemical composition and fatty acid profile of the muscle of cattle grazing on Urochloa decumbens. Thirty-five crossbreed bulls, with an average initial body weight of 428.0 ± 32.11 kg, were supplemented with dry matter corresponding to 1% body weight for 74 days on pasture and distributed to five treatments (0, 3, 6, 9 and 12% low purity glycerin in the total dry matter of the supplement) in a completely randomised design. After 74 days, the animals were slaughtered, and the longissimus dorsi muscle was sampled and frozen for meat composition analysis. The addition of glycerin did not affect the mean moisture (73.6 ± 0.3%), protein (22.8 ± 0.4%), total lipid (1.1 ± 0.1%) and ash (1.0 ± 0.04%) contents of the animal muscle. However, there was an increasing linear effect (P < 0.05) on the contents of trans-vaccenic acid (increase of 175% in relation to the control) and conjugated linoleic acid (CLA) (25% increase in relation to the control). We observed an increasing linear pattern in monounsaturated fatty acid levels (39.8 to 44.5%) and a decreasing linear pattern in polyunsaturated fatty acid content (13.5 to 9.5%). The inclusion of crude glycerin promoted a linear decreasing pattern for ?-3 fatty acids. Thus, the inclusion of crude glycerin in the supplement of beef cattle affects the fatty acid composition of the meat. The use of this byproduct promotes desirable changes in the chemical composition of fatty acids, increasing the levels of conjugated linoleic fatty acids (18: 2 c9 t11) and monounsaturated fatty acids.

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Qualitative properties of rainbow trout (Oncorhynchus mykiss Walbaum, 1792) from aquaculture facility in Bitola region (Macedonia)

Biotechnology in Animal Husbandry ◽

10.2298/bah1701091b ◽

2017 ◽

Vol 33 (1) ◽

pp. 91-102

Author(s):

Dijana Blazhekovikj-Dimovska ◽

Biljana Sivakova

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Rainbow Trout ◽

Chemical Composition ◽

Oncorhynchus Mykiss ◽

Acid Composition ◽

Microbiological Analysis ◽

Qualitative Properties ◽

Rainbow Trout Oncorhynchus Mykiss

The main goal of this research was to determine the qualitative properties of the rainbow trout (Oncorhynchus mykiss Walbaum, 1792) from aquaculture facility - salmonid fishpond Strezhevo which is situated in Bitola region (Republic of Macedonia). The qualitative properties of the rainbow trout are established by determination of the chemical and the fatty acid composition of the fish meat, the energy value of the meat and the microbiological analysis for the total number of microorganisms on fish skin and presence of Salmonella sp. and Listeria monocytogenes. The main purpose of the research produced additional analyzes that determine the physical - chemical properties and also a microbiological analysis of the water in which the rainbow trout resides, the chemical composition of feed used for feeding of the rainbow trout, the condition factor (CF) and the feed conversion. The results obtained during the examination of the chemical composition of the rainbow trout meat from the fishpond Strezhevo determined the mean value of 74.533% water, 20.600% protein, 3.366% fat and 1.38% ash. The energy value of the meat was 484.635 kJ/100 g. Considering the results of the fatty acid composition of the rainbow trout from the fishpond Strezhevo, it can be concluded that the content of the saturated fatty acids (SFA) is 20.303%, the monounsaturated fatty acids (MUFA) is 52.359% and the polyunsaturated fatty acids (PUFA) is 27.268%. In terms of the amount of n-6 fatty acids, it is 20.180%, while the amount of n-3 is 7.088%.

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First seasonal investigation of the fatty acid composition in three organs of the Tunisian bivalve Mactra stultorum

Grasas y Aceites ◽

10.3989/gya.0571181 ◽

2019 ◽

Vol 70 (1) ◽

pp. 291 ◽

Cited By ~ 1

Author(s):

I. Chetoui ◽

I. Rabeh ◽

S. Bejaoui ◽

K. Telahigue ◽

F. Ghribi ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Dry Matter ◽

Saturated Fatty Acids ◽

Maximum Level ◽

Monounsaturated Fatty Acids ◽

Adductor Muscle ◽

Adductor Muscles

This study reveals information for the first time about the total lipid (TL) content and fatty acid composition (FA) of Mactra stultorum (M. corallina). Three edible organs (foot, mantle and adductor muscle) were the subjects of this research in order to determine the most favorable periods for their consumption in relation to seasonal variability. The results showed lower lipid content in the adductor muscles in summer (12.73 ± 2.55 mg/g dry matter); while a higher content was observed in winter (28.97 ± 3.50 mg/g dry matter). However, similar lipid contents were observed in the mantle and foot tissues among the seasons. The fatty acid composition of Mactra stultorum adductor muscles, mantle and foot was dominated by saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA). Palmitic acid (16:0) was the major saturated fatty acid (SFA) and reached higher levels during summer in the foot (26%), mantle (21%) and adductor muscles (25%). Among PUFA, eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) showed significant variation among seasons with high levels recorded during winter and spring. Monounsaturated fatty acids (MUFA) did not show any remarkable variation among seasons for the three studied tissues. Seasonal changes in fatty acids were observed for all samples, reaching a maximum level in winter or spring.

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Relationships Between Fat and Cholesterol Contents and Fatty Acid Composition in Different Meat-Producing Animal Species

Acta veterinaria ◽

10.2478/acve-2020-0028 ◽

2020 ◽

Vol 70 (3) ◽

pp. 374-385

Author(s):

Violeta Razmaitė ◽

Artūras Šiukščius ◽

Rūta Šveistienė ◽

Saulius Bliznikas ◽

Virginija Jatkauskienė

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Beef Cattle ◽

Acid Composition ◽

Red Deer ◽

Animal Species ◽

Cholesterol Content ◽

Intramuscular Fat ◽

Fat Content

AbstractThe objective of this study was to determine the relationships between intramuscular fat, cholesterol contents and fatty acid composition in the muscles of different animal species. Intramuscular fat, cholesterol and fatty acid composition in 207 muscle samples from 129 animals of different species (pigs, beef cattle, farmed red deer, horses and geese) were determined and analysed. The obtained results indicated unequal relations between intramuscular fat and cholesterol contents and fatty acid proportions in the muscles of different animal species. The increase of intramuscular fat content resulted in higher monounsaturated and lower polyunsaturated fatty acid contents in most muscles of meat producing animals. In all the species higher fatness did not show any increase in cholesterol content and also cholesterol contents were lower as fat increased in m. semimembranosus of pigs and m. pectoralis profundus of horses. The cholesterol content positively correlated with saturated and monounsaturated fatty acids in the longissimus muscle with the lowest fat content found in red deer and beef cattle, whereas the correlations between these measures were negative in m. pectoralis profundus of horses and the breast of goose containing high fat levels. Negative correlations between polyunsaturated fatty acids and cholesterol content were found in the longissimus muscle of red deer and cattle, whereas these correlations in goose breast and horse meat were positive.

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The diversity of fatty acid composition in traditional and rare oil crops cultivated in Russia

Biological Communications ◽

10.21638/spbu03.2020.106 ◽

2020 ◽

Vol 65 (1) ◽

Cited By ~ 1

Author(s):

Vera Gavrilova ◽

Tatyana Shelenga ◽

Elizaveta Porokhovinova ◽

Aleksandra Dubovskaya ◽

Nina Kon’kova ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Chemical Composition ◽

Genetic Control ◽

Acid Composition ◽

Industrial Oil ◽

Oil Crops ◽

Poppy Seeds ◽

Growing Conditions

This review is devoted to the description of chemical peculiarities of industrial oil crops cultivated (or prospective for cultivation) in Russia, which are stored in the VIR collection. Different crops have similar fatty acids biosynthesis pathways, but each species has its own individualities in the chemical composition of the oil and its genetic control. The diversity of oil crop chemical composition opens the possibility of its multipurpose utilization practically in all industrial segments. Sunflower, rapeseed, flax, mustard, camelina and safflower are cultivated in Russia as oil crops. Castor beans, perilla, lallemantia and noog are not cultivated on an industrial scale, but have original oil properties and are prospective for future cultivation. Hemp and poppy seeds contain oil valuable for food, but they are not widespread. Cotton and peanut oils are prospective for industrial purposes when early, already created varieties of these crops will be cultivated in Russia. Oil properties depend on the ratio of its basic fatty acids: saturated (stearic, palmitic) and unsaturated (oleic, linoleic, linolenic). As a rule, lauric, myristic and palmitoleic acids are determined in minor quantities. The oil of Brassicaceae crops also includes arachidic, eicosenoic, eicosadienoic, behenic, erucic and lignoceric acids. Fatty acids accumulation is influenced by growing conditions, though it has strict genetic control.

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Fatty acid composition of cane molasses and yeasts

Scientia Agricola ◽

10.1590/s0103-90161993000300022 ◽

1993 ◽

Vol 50 (3) ◽

pp. 473-477 ◽

Cited By ~ 2

Author(s):

L.E. Gutierrez ◽

R.C.M. da Silva

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Dry Matter ◽

Yeast Species ◽

Lipid Extract ◽

Cane Molasses ◽

Palmitic Acids ◽

Matter Basis

Lipid extract and fatty acid composition of cane molasses and yeasts (Saccharomyces cerevisiae M-300-A and Saccharomyces uvarum IZ-1904) grown in molasses medium were determined. In molasses, linoleic acid was found in higher levels (around 42%) and was followed by palmitic, oleic and linolenic acids. The lipid extract varied from 1.02 to 3.13 gkg-1. In yeasts, the level of lipid extract varied from 16.65 to 31.12 g.kg-1 (dry matter basis) depending on the molasses type and yeast species. Both yeasts were able to incorporate fatty acids from molasses' and therefore linoleic and palmitic acids were the major fatty acids found in them.

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Shelf life and eating quality of beef from cattle of different breeds given diets differing in n-3 polyunsaturated fatty acid composition

Animal Science ◽

10.1017/s135772980005548x ◽

2000 ◽

Vol 71 (3) ◽

pp. 471-482 ◽

Cited By ~ 81

Author(s):

L. Vatansever ◽

E. Kurt ◽

M. Enser ◽

G. R. Nute ◽

N. D. Scollan ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Fish Oil ◽

Lipid Oxidation ◽

Neutral Lipid ◽

Acid Composition ◽

Dry Matter ◽

Eating Quality ◽

Retail Display

AbstractTwo experiments were conducted with 32 Charolais cross steers (experiment 1) and 36 Holstein-Friesian and Welsh Black steers (experiment 2) to examine the effects of dietary n-3 polyunsaturated fatty acids (PUFA ) and breed on meat quality. Diets were comprised of grass silage and a concentrate (60 : 40 on a dry-matter basis). Lipid in the concentrate provided 30 g/kg diet dry matter derived from either linseed, fish oil or linseed/fish oil (experiment 1); and linseed or linseed/fish oil (experiment 2). These n-3 PUFA sources were compared with Megalac, a saturated fatty acid control, in both experiments. Diets were offered for 120 days (experiment 1) and 90 days (experiment 2). Measurements of meat quality included fatty acid composition, lipid oxidation and colour during retail display (i.e. shelf life parameters) and eating quality assessed by a trained taste panel. The samples examined were sirloin (longissimus) steaks and minced beef burgers produced from the forequarter muscles infraspinatus, supraspinatus and triceps brachii. The fatty acid results showed that linseed increased the proportion of 18 : 3 n-3 (a -linolenic acid) in neutral lipid of the burgers and approximately doubled it in the phospholipid. Increased synthesis of 20 : 4 n-3 and 20 : 5 n-3 also occurred, raising their levels in the phospholipid. Fish oil doubled the proportions of 20 : 5 n-3 and 22 : 6 n-3, with the linseed/fish oil results intermediate between linseed and fish oil. The Welsh Blacks in experiment 2 had higher proportions of 18 : 3 n-3 in neutral lipid and higher proportions of 18 : 3 n-3, 20 : 5 n-3 and 22 : 5 n-3 in phospholipid. This showed a clear genetic effect on fatty acid composition. The fish oil diet in experiment 1 greatly increased lipid oxidation during retail display in both overwrapped loin steaks and burgers packed in a modified atmosphere. Values for lipid oxidation in the burgers were much higher than in the steaks due to the intimate mixing of phospholipid fatty acids and prooxidants. Lipid oxidation was also greater in the linseed/fish oil samples than controls in both experiments but was similar in linseed and controls. Colour oxidation also proceeded more rapidly in the fish oil samples in experiment 1 and tended to be faster in the linseed/fish oil groups in both experiments. Eating quality was affected by diet in experiment 1 — the fish oil samples eliciting higher scores for ‘fishy’ and ‘rancid’ than controls and having lower ‘overall liking’ scores. Steaks from animals given the linseed diet (with high 18 : 3 n-3 proportions) had the highest ‘overall liking’ scores in experiment 1 but the cattle given linseed for the shorter time in experiment 2 were not different from controls. Despite their different PUFA profile in muscle, Welsh Blacks had similar eating quality scores to Holstein-Friesians which deposited more neutral lipid (marbling fat) in muscle.

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Response in Growth Performance, Physico-chemical Properties, and Fatty acid Composition of Broiler Meat to Different Levels of Mucuna Pruriens Seed Meal

10.21203/rs.3.rs-1127078/v1 ◽

2022 ◽

Author(s):

Makiwa Simeon Mthana ◽

Christian Sabelo Gajana ◽

Bethwell Moyo ◽

Arno Hugo ◽

Nasiphi Makhamba ◽

...

Keyword(s):

Fatty Acids ◽

Body Weight ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Growth Performance ◽

Acid Composition ◽

Unsaturated Fatty Acids ◽

Seed Meal ◽

Broiler Meat ◽

Linear Decrease

Abstract The study was conducted to determine the response in growth performance, physicochemical properties and fatty acid composition of broiler meat fed incremental levels of M. pruriens seed meal. A total of 112 Cobb 500, seven days old, unsexed broiler chicks with body weight of 150 ± 5.47 g/bird (mean ±SD) were used. Chicks were allotted to pens in a completely randomized design hence assigned to four experimental diets containing 0, 10, 15, and 20% of MPSM, respectively. Each diet was offered ad libitum with clean water to 28 broilers in each treatment. There was a linear decrease in average daily feed intake (ADFI), average daily gain (ADG) and final body weight (FBW) with incremental levels of MPSM (P < 0.05). Feed conversion ratio (FCR) increased linearly with increasing MPSM levels while Final Body Wight (FBW) decreased linearly with increasing levels of MPSM (P < 0.05). Meat pH24 and colour parameters showed no relationship with increasing levels of MPSM (P > 0.05). Thawing loss, carcass weight and cooking loss showed a linear increase with increasing levels of MPSM (P < 0.05). However, shear force showed a linear decrease with increasing levels of MPSM (P > 0.05). Muscle fat, fat free dry matter (FFDM) and moisture, mono-unsaturated fatty acids and margaric acid showed no relationship with increasing levels of MPSM (P > 0.05), however, a linear decrease (P < 0.05) on myristic acid and palmitic acid with incremental levels of MPSM was observed. Arachidic acid, and α-Linolenic acid increased linearly with inclusion level of MPSM (P < 0.05). Other poly-unsaturated fatty acids, fatty acid ratios and health lipid indices indicators showed no relationship with increasing levels of MPSM (P > 0.05). Increasing inclusion levels of MPSM impairs growth performance of broilers and may also improve broiler quality and fatty acid some fatty acids.

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The chemical composition of oyster nut (Telfairia pedata) seeds and oil

OCL ◽

10.1051/ocl/2020071 ◽

2021 ◽

Vol 28 ◽

pp. 1

Author(s):

Paolo Bondioli ◽

Liliana Folegatti ◽

Gabriella Morini

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Chemical Composition ◽

Glutamic Acid ◽

Acid Composition ◽

Protein Fraction ◽

The Family ◽

Mineral Constituents

In this paper, the chemical composition of Telfairia pedata seeds and oil is discussed. This crop belongs to the family of Cucurbitaceae. Unroasted seeds and oil obtained from roasted seeds were collected during a study trip in Tanzania. Oil from unroasted seeds was extracted in the lab using hexane. The seeds contain approximately 60 (% m/m) of oil and 30 (% m/m) of protein, being the remaining amount represented by crude fiber, carbohydrates and mineral constituents. The protein fraction contains glutamic acid, arginine, aspartic acid and leucine as the most representative amino acids. The fatty acid composition is a common one, being palmitic, linoleic, stearic and oleic acids, the most important fatty acids detected. No difference was found in fatty acid composition between oils extracted from roasted and unroasted seeds. On the contrary, the oil obtained from roasted seeds shows a higher concentration in sterols and tocopherols while the distribution between the different constituents remains the same.

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Chemical composition and energy value of the body, fatty acid composition of adipose tissue, and liver and kidney size in the horse

Animal Science ◽

10.1017/s0003356100000246 ◽

1972 ◽

Vol 14 (1) ◽

pp. 25-34 ◽

Cited By ~ 35

Author(s):

J. Robb ◽

R. B. Harper ◽

H. F. Hintz ◽

J. T. Reid ◽

J. E. Lowe ◽

...

Keyword(s):

Body Weight ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Chemical Composition ◽

Acid Composition ◽

The Body ◽

Adipose Tissues ◽

Energy Value ◽

The Mean ◽

Full Body

SUMMARYA study was made of the chemical composition and energy value of the whole, empty body, and of the relative size of certain organs in 11 ponies ranging in full-body weight from 81 to 259 kg. The fatty acid composition of various adipose tissues was examined in three ponies.Ingesta-free body weight (Y) was found to be highly predictively related (r2 = 0·) to the full-body weight (X) in accordance with the equation, Y = 0·9678X–10·41. The gastrointestinal contents constituted 9·65 ± 3·44% of the full-body weight.Despite the heterogeneous nature of the population examined and the small range in body fatness (6·6% to 18·9% of ether-extractable lipids in the empty body), 93·3 % of the variation in the concentration of body fat was associated with the variation in the concentration of water. The mean fat-free, empty body contained 70·7 % of water, 22·6 % of protein and 6·0 % of ash. Of the variation in the weights of water, fat, protein, ash and energy, 97·0%, 64·5%, 91·0%, 85·2% and 87·0%, respectively, were ascribable to the variation in empty-body weight.For the conglomerate body, the calorific values of protein and fat were 5·381 and 9·311 kcal/g, respectively.The ranges for the mean percentage contents of major individual acids in the fatty acids of five adipose tissues were: oleic, 29·5–33·3; palmitic, 26·1–28·0; linoleic, 17·1–24·0; palmitoleic, 6·2–9·5; and linolenic, 3·8–10·2. In one animal the depot fats contained relatively high concentrations (8·6–12·0 %) of linolenic acid; the concentrations of palmitic and linoleic acids were correspondingly lower than those of the depot fats of the other horses.Tissue weights of various segments of the gastrointestinal tract were linear functions of body weight. About 87 % and 82 % of the variation in the weights of liver and kidneys respectively, was associated with the variation in full-body weight.

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Effects of offering grass silage alone or in combination with lupin/triticale, lupin/wheat or pea/oat whole-crop silages on animal performance, meat quality and fatty acid composition of beef from cattle offered two levels of concentrate

The Journal of Agricultural Science ◽

10.1017/s0021859618001077 ◽

2018 ◽

Vol 156 (8) ◽

pp. 1017-1027 ◽

Cited By ~ 1

Author(s):

P. C. Kennedy ◽

L. E. R. Dawson ◽

F. O. Lively ◽

R. W. J. Steen ◽

A. M. Fearon ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Beef Cattle ◽

Meat Quality ◽

Acid Composition ◽

Perennial Ryegrass ◽

Dry Matter ◽

Cereal Crops ◽

High Ammonia ◽

Digestible Organic Matter

AbstractAn experiment was carried out to examine the effects of offering beef cattle five silage diets. These were perennial ryegrass silage (PRGS) as the sole forage, tall fescue/perennial ryegrass silage (FGS) as the sole forage, PRGS in a 50:50 ratio on a dry matter (DM) basis with lupin/triticale silage (LTS), lupin/wheat silage (LWS) and pea/oat silage (POS). Each of the five silage diets was supplemented with 4 and 7 kg of concentrates/head/day in a five silages × two concentrate intakes factorial design. A total of 90 cattle were used in the 121-day experiment. The grass silages were of medium digestibility and were well preserved. The legume/cereal silages had high ammonia N, high acetic acid, low lactic acid, low butyric acid and low digestible organic matter concentrations (542, 562 and 502 g/kg DM for LTS, LWS and POS, respectively). Silage treatment did not significantly affect liveweight gain, carcass gain, carcass characteristics, the instrumental assessment of meat quality or fatty acid composition of theM. longissimus dorsimuscle. In view of the low yields of the legume/cereal crops, it is concluded that the inclusion of spring-sown legume/cereal silages in the diets of beef cattle is unlikely to be advantageous.

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