Evaluation of antioxidants on oxidative stability and fatty acid profile of poultry offal oil used in the pet food industry

The aim of this study was to examine the use of antioxidants on the oxidative stability of poultry offal oil used in the pet food industry. Five commercial synthetic and two natural antioxidants were used in the following treatments: Control (CON); CON + (BHT + BHA + ETH95); CON + (BHT + BHA); CON + (BHA + PG + CA); CON + (BHT + BHA + ETH70); CON + BHA; CON + (ASC + rosemary); and CON + (ASC + tocopherols). Inclusion levels were 0.5% for the synthetic and 0.625% for the natural antioxidants. Oxidative stability was determined at three temperatures (90, 110 and 130 ºC). To determine the fatty acid profile, the original sample of the offal oil was considered a negative control. The fatty acids were determined based on the preparation of methyl esters by a transesterification reaction with methanol in alkaline medium, followed by gas chromatography analysis. The different fatty acid types were identified by comparing the retention times of the fatty acid methyl ester standards with the retention times of the observed peaks. Compositional data analysis was carried out. Without the use of antioxidant, induction time is shorter, resulting in lower oxidative stability of the offal oil and consequent loss of its quality due to less time taken to oxidize. The antioxidants used in CON + (BHT + BHA + ETH95), CON + (BHA + PG + CA) and CON + BHA better preserved the essential fatty acids (linolenic and linoleic). Natural antioxidants exhibited higher oxidation, with higher proportions of saturated fatty acids and the worst ω6:ω3 ratios. In conclusion, the synthetic antioxidants used in CON + (BHT + BHA + ETH95), CON + (BHA + PG + CA) and CON + BHA provided greater protection against oxidation and better preserved the essential fatty acids. The natural antioxidants tested in the present study did not provide satisfactory protection.

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PSVI-25 Feeding increasing levels of yerba mate in lambs: Effects on fatty acid profile, and physical characteristics meat

Journal of Animal Science ◽

10.1093/jas/skab235.707 ◽

2021 ◽

Vol 99 (Supplement_3) ◽

pp. 386-387

Author(s):

Yuli Andrea Pena Bermudez ◽

Richard Roberto Lobo ◽

Danny Alexander Rojas Moreno ◽

Rafaela Scalise Xavier de Freitas ◽

Ives Claudio C Da Silva Bueno

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Mixed Model ◽

Animal Feed ◽

Block Design ◽

Natural Antioxidants ◽

Quality Analysis ◽

Control Group ◽

Yerba Mate

Abstract The presence of secondary metabolites in the structure of natural antioxidants makes them an alternative for animal feed, which allows modifying the composition of the meat, thus contributing to people’s health. For this reason, the aim of the present study was to evaluate the effects of yerba mate extract (YME) on lamb feed as a natural antioxidant in the fatty acid profile and physical traits of meat of 36 lambs fed for 53 days, fed with corn silage and concentrate in the proportion 40:60, respectively. The treatments followed the randomized block design, with a control group without YME (0%) and three groups with 1, 2, and 4% of YME inclusion in the dry matter (DM). Samples were collected from the Longissimus thoracis (LT), muscle for quality analysis and composition. All data were analyzed using a MIXED model with orthogonal contrasts. We found that the inclusion of YME did not affect significantly the characteristics of the pH, total lipids and color general (P = 0.192), although the use of YME don’t affect the parameters normal in the meat. Nevertheless, the use of YME improved the value of b* (P = 0.004), showing a yellowness coloration in the meat of the lambs. Likewise, changed the proportion of branched-chain fatty acids (BCFA; P = 0.009) and the conjugated linoleic acid (CLA; P = 0.030) exhibited a diet effect for the group with 4% YME. This is revealing result, since these fatty acids have been associated with a decrease in cardiovascular diseases. Therefore, the addition of up to 4% YME improves the composition and general acceptance of lamb meat, recommended for use in animal feed.

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Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours

The Scientific World JOURNAL ◽

10.1155/2014/401981 ◽

2014 ◽

Vol 2014 ◽

pp. 1-10 ◽

Cited By ~ 2

Author(s):

Mariana B. Osuna ◽

María A. Judis ◽

Ana M. Romero ◽

Carmen M. Avallone ◽

Nora C. Bertola

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Wheat Flour ◽

Wheat Bran ◽

Essential Fatty Acids ◽

Soy Flour ◽

Partial Substitution ◽

Percentage Increase ◽

Technological Characteristics

Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA) profile of bakery products, producing breads with low saturated fatty acid (SFA) content and with high polyunsaturated fatty acid (PUFA) content, through partial substitution of wheat flour by other ingredients (soy flour, flax flour, and wheat bran) and to analyze the effect of this change on the technological, rheological, and sensorial characteristics of breads. Flaxseed flour (FF), soybeans flour (SF), or wheat bran (WB) was used to replace 50, 100, and 150 g kg−1of wheat flour (WF) in breads. FF or SF produced a decrease in monounsaturated and SFA and an increase of PUFA in these breads. Furthermore, breads replaced with FF presented considerable increase in the content of n3 FA, while, SF or WB contributed to rise of linoleic and oleic FA, respectively. The substitution percentage increase of FF, SF, or WB to formulation produced changes in the colour, rheological, textural, and technological characteristics of breads. This replacement resulted in improved lipid profile, being breads with 50 g kg−1SF, the better acceptance, baking features, and enhanced fatty acid profile.

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The Fatty Acid Profile of Oils from Garcinia kola, Tetracarpodium conopodium and Tectona grandis

International Journal of Biochemistry Research & Review ◽

10.9734/ijbcrr/2019/v27i330124 ◽

2019 ◽

pp. 1-5

Author(s):

A. M. Oyekanmi ◽

A. Adejoro ◽

B. B. Adeleke

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Saturated Fatty Acid ◽

Fatty Acid Profile ◽

Polyunsaturated Fatty Acid ◽

Essential Fatty Acids ◽

Tectona Grandis ◽

Major Fatty Acid ◽

Monounsaturated Fatty Acid ◽

Garcinia Kola

The fatty acids in the oil of Garcinia kola, Tetracarpodium conopodium and Tectona grandis were determined using a Perkin Elmer Auto sampler XL gas chromatograph with FID detector and split injector operating at 220ºC. The result showed that Garcina kola contained saturated fatty acid (15.78%) monounsaturated fatty acid (33.29%) and polyunsaturated fatty acid (50.92%). Tetracarpodium conopodium contained saturated fatty acid (5.72%) monounsaturated fatty acid (77.31%) and polyunsaturated fatty acid (16.96%) tectona grandis contained saturated fatty acid (59.93%), monounsaturated fatty acid (24.08%) and polyunsaturated fatty acid 15.99%. The major fatty acid in Garcinia kola is oleic acid, while the major fatty acid in Tetracarpodium conopodum is paullinic acid and the major fatty acid in Tectona gradis is palmitic acid. In conclusion, the result of the fatty acid profile showed that Tetracarpodium conopodium and Garcinia kola contained high percentage of essential fatty acids while Tectona grandis also contained some essential fatty acids. Therefore the seeds oils may be useful in the food, beverages, fine chemical, oil and pharmaceutical industries.

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Membrane fatty acid composition of rat skeletal muscle is most responsive to the balance of dietary n-3 and n-6 PUFA

British Journal Of Nutrition ◽

10.1017/s0007114509992133 ◽

2009 ◽

Vol 103 (4) ◽

pp. 522-529 ◽

Cited By ~ 39

Author(s):

Sarah K. Abbott ◽

Paul L. Else ◽

A. J. Hulbert

Keyword(s):

Skeletal Muscle ◽

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Acid Composition ◽

Essential Fatty Acids ◽

Muscle Membrane ◽

Rat Skeletal Muscle ◽

Muscle Composition

The present study quantifies the relationships between diet fatty acid profile and fatty acid composition of rat skeletal muscle phospholipids. Young adult male Sprague–Dawley rats were fed, for 8 weeks, on one of twelve moderate-fat diets (25 % of total energy) differing only in fatty acid profile. SFA content ranged from 8–88 % of total fatty acids, MUFA 6–65 %, total PUFA 4–81 %, n-6 PUFA 3–70 % and n-3 PUFA 1–70 %. Diet PUFA included only essential fatty acids 18 : 2n-6 and 18 : 3n-3. The balance between n-3 and n-6 PUFA (PUFA balance) in the diet ranged from 1 : 99 to 86 : 14 % n-3 PUFA:n-6 PUFA. The slope of muscle phospholipid composition plotted against diet composition quantifies the response of muscle membrane composition to dietary fat (0, no response; 1, complete conformity with diet). The resulting slopes were 0·02 (SFA), 0·10 (PUFA), 0·11 (MUFA), 0·14 (n-3 PUFA) and 0·23 (n-6 PUFA). The response to PUFA balance was biphasic with a slope of 0·98 below 10 % diet PUFA balance and 0·16 above 10 %. Thus, low diet PUFA balance has greater influence on muscle composition than 18-carbon n-3 or n-6 PUFA individually. Equations provided may allow prediction of muscle composition for other diet studies. Diet PUFA balance dramatically affects muscle 20 : 4n-6 and 22 : 6n-3. This may have significant implications for some disease states in human subjects.

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The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

PLoS ONE ◽

10.1371/journal.pone.0170074 ◽

2017 ◽

Vol 12 (1) ◽

pp. e0170074 ◽

Cited By ~ 12

Author(s):

Jerzy Juskiewicz ◽

Jan Jankowski ◽

Henryk Zielinski ◽

Zenon Zdunczyk ◽

Dariusz Mikulski ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Polyunsaturated Fatty Acids ◽

Oxidative Stability ◽

Fatty Acid Profile ◽

Dried Fruit

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Antioxidant effect of Chondrus crispus and Lentinula edodes on different margarines

Nereis. Interdisciplinary Ibero-American Journal of Methods, Modelling and Simulation. ◽

10.46583/nereis_2021.13.819 ◽

2021 ◽

pp. 113-126

Author(s):

Helen Sofia Carvache Meneses ◽

Jessica Mura ◽

Juan José Serra Bisbal ◽

Irene Sarrion Sos ◽

Carmen Fagoaga Garcia

Keyword(s):

Fatty Acids ◽

Oxidative Stability ◽

Food Industry ◽

Lentinula Edodes ◽

Unsaturated Fatty Acids ◽

Chemical Compounds ◽

Natural Antioxidants ◽

Chondrus Crispus ◽

Qualitative And Quantitative ◽

Different Temperatures

Lipid oxidation is the reaction responsible for food degradation, to solve this problem the agri-food industry uses antioxidants, preservatives and chemical stabilizers. Currently there is an increasingly strong demand for healthier eating, because of this, the industry is increasingly interested in replacing chemical compounds with natural products of equal or greater effectiveness. This project studies oxidative stability in margarines of different composition, both qualitative and quantitative, when independently adding dehydrated material from a fungus (Lentinula edodes) and a seaweed (Chondrus crispus), which are characterized for having antioxidant activity. To achieve this, Rancimat equipment was used at different temperatures: 110 ºC, 120 ºC, 130 ºC and 140 ºC ± 1.6 ºC. comparing treated margarine samples with their respective controls. Results varied depending on the temperatures used, the composition of margarines and the natural antioxidants added. The results show that the margarine with a lower proportion in unsaturated fatty acids, and especially in polyunsaturated fatty acids, have greater oxidative stability and it increases to a greater degree when the fungus is added with respect to the addition of seaweed.

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Impact of temperature and growth phases on lipid composition and fatty acid profile of a thermophilic Bacillariophyta strain related to the genus Halamphora from north-eastern Tunisia

Journal of the Marine Biological Association of the United Kingdom ◽

10.1017/s002531542000048x ◽

2020 ◽

Vol 100 (4) ◽

pp. 529-536

Author(s):

Nahla Bouzidi ◽

Fatma Zili ◽

Federico García-Maroto ◽

Diego López Alonso ◽

Hatem Ben Ouada

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Hot Spring ◽

Essential Fatty Acids ◽

Lipid Fraction ◽

Dry Weight ◽

Stationary Growth Phase ◽

Total Fatty Acids ◽

Temperature Levels

AbstractA thermo-tolerant diatom species has been isolated from Tunisian hot spring water (40°C). The isolated diatom has been molecularly identified and classified into the genus Halamphora. The growth kinetics, lipid content and distribution of fatty acids were assessed at 20 and 30°C temperature levels and constant irradiance in controlled batch cultures (11 days). Halamphora sp. showed better growth (μ = 0.53 day−1) and a higher lipid yield (25% of the dry weight) at a higher temperature (30°C). Under the two temperatures tested, the highest lipid and fatty acid contents were mainly reached during the stationary growth phase. The fatty acid profile showed a significant content of two essential fatty acids, eicosapentaenoic acid (EPA, 20:5n-3) and arachidonic acid (AA, 20:4n-6), reaching ~15% and ~21% of the total fatty acids, respectively, at 20°C and 30°C. The distribution of the different components of the fatty acids showed that EPA and AA were mainly located in the neutral lipid fraction in the stationary phase.

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Inclusion of Sunflower Oil in the Bovine Diet Improves Milk Nutritional Profile

Nutrients ◽

10.3390/nu11020481 ◽

2019 ◽

Vol 11 (2) ◽

pp. 481 ◽

Cited By ~ 3

Author(s):

Márcia Salles ◽

Léa D’Abreu ◽

Luiz Júnior ◽

Marcelo César ◽

Judite Guimarães ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Vitamin E ◽

Oxidative Stability ◽

Dairy Cows ◽

Fatty Acid Profile ◽

Sunflower Oil ◽

Control Diet ◽

Alpha Linolenic Acid ◽

Organic Selenium

Milk and its derivatives are important foods that contribute to daily nutrient requirements and improve consumers’ health. This study evaluated the effects of supplementing the diet of lactating dairy cows with sunflower oil (SFO), selenium, and vitamin E on the milk’s fatty acid profile and fat oxidative stability as well as the acceptability of the milk by consumers. For this purpose, 32 Jersey dairy cows were allocated to four treatment groups for 60 days, as follows: C (control diet); A (3.5 mg/kg DM (dry matter) organic selenium + 2000 IU vitamin E/cow per day); O (4% SFO DM); OA (equal doses of A and O treatments). The inclusion of SFO decreased the contents of 10:0, 10:1, 11:0, 12:0, 12:1, 14:0, and 9c-14:1 fatty acids as well as odd- and branched-chain fatty acids (13:0, iso 13:0, anteiso 13:0, 15:0, iso 15:0, and 17:0). There was also a tendency for 8:0 and 16:0 fatty acid concentrations to decrease when SFO was included in the cows´ diet. SFO decreased the concentration of 10:0 to 15:0 fatty acids in milk. The sum of the conjugated linoleic acids (CLAs), conjugated alpha-linolenic acid intermediates (CLnAs; 18:3 ω6 + 18:3 ω3), and 22:0 fatty acids in milk tended to increase, and there were significant increases in 18:0 and 9c11t-18:2 with SFO. In terms of the effects of SFO on the health-related lipid indices, the atherogenicity index tended to decrease and h/H tended to increase. When cows were supplemented with antioxidants, the concentration of 20:2 fatty acids decreased, the 6 + 7 + 8 + 9t-18:1, 16t-18:1, 20:0, 22:2, and 24:0 fatty acid concentrations increased, and there was a trend for the 22:1 ω9 fatty acid concentration to increase with antioxidants plus oil. There was a tendency for ω6 fatty acids and ω6/ω3 to increase with milk treated with antioxidants plus oil. The oxidative stability of milk was not influenced by the presence of SFO or antioxidants in the diet of dairy cows. Consumers desired the color and mouthfeel of the milk that was treated with SFO. Cows fed with 4% sunflower oil produced milk with an improved fatty acid profile for human nutrition, containing a higher CLA content and an improved ratio of hypocholesterolemic and hypercholesterolemic fatty acids, without increasing the milk’s susceptibility to oxidation. The milk was also rated as being more acceptable by consumers.

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