5-Dodecanolide, a Compound Isolated from Pig Lard, Presents Powerful Anti-Inflammatory Properties

Background: Pork lard (PL) is traditionally used as an anti-inflammatory agent. We propose to demonstrate the anti-inflammatory properties of PL, and elucidate which compounds could be responsible for the anti-inflammatory effects. Methods: The anti-inflammatory effects of PL were tested in a rat model of zymosan-induced hind paw inflammation. Further, the hydroalcoholic extract from PL was obtained, the composition analyzed, and the anti-inflammatory activity of the extracts and isolated components assayed using immune cells stimulated with lipopolysaccharide (LPS). Results: Applying the ointment on the inflamed rat feet reduced the foot diameter, foot weight, and activities of antioxidant enzymes and inflammatory markers of circulating neutrophils. The main components of the hydroalcoholic extract were 5-dodecanolide, oleamide, hexadecanoic acid, 9-octadecenoic acid, hexadecanamide, and resolvin D1. Conclusions: PL reduces the immune response in an animal model stimulated with zymosan. Hydroalcoholic PL extract and its components (5-Dodecanolide, Oleamide, and Resolvin D1) exerted an anti-inflammatory effect on LPS-stimulated neutrophils and peripheral mononuclear cells reducing the capability to produce TNFα, as well as the activities of antioxidant and pro-inflammatory enzymes. These effects are attributable to 5-dodecanolide, although the effects of this compound alone do not reach the magnitude of the anti-inflammatory effects observed by the complete hydroalcoholic extract.

Effect of Dietary Lipid Sources on Feed Utilization, Growth Efficiency and Carcass Composition of Clarias gariepinus Juveniles

This study was designed to investigate plant and animal lipid that can enhance feed utilization, growth, and survival of Clarias gariepinus Juveniles. Juveniles with mean weight 32.50±0.5g were stocked randomly to seven tanks replicated thrice, with each tank having seven fish each and were fed with the prepared diets with varied lipid. 40% crude protein and isocaloric diets with digestible energy of 2,933.76Kcal were formulated and labelled Diet 1-7 with different sources of plant and animal lipids. Diet 1, 2 and 3 contained palm oil, Groundnut oil and soybean oil respectively, while diet 4, 5 and 6 contained Pork lard, Cod Liver oil and Beef tallow. Diet 7 (Control diet without any lipid source). The result showed that there was no significant difference (P>0.05) in Feed conversion ratio (FCR) and survival rates among the diets. The mean weight gain was highest in fish fed with pork lard (22.12g) while the lowest value of 15.36g was recorded in fish fed with soybean oil. Relative weight gains and feed intake showed no significant difference (P>0.05) between fish fed lipids of plant origin. However, there was significant difference (P<0.05) among fish fed lipids from animal origin. The Highest Total Cholesterol (28.18 mg/dl) was recorded in fish fed beef tallow as lipid sources while the least value of low-density cholesterol (value of 2.26 mg/dl) was recorded in fish fed with soybean oil. In conclusion, C. gariepinus was able to utilize animal-based lipid sources more in terms of growth and feed utilization while the lipid profile result of the individual carcass after the culture period showed that C. gariepinus fed lipid from plant sources had a slightly better cholesterol level than those fed lipid of animal sources.

Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle

In autochthonous dairy cattle farms, the production of salami could represent an alternative commercial opportunity. Therefore, a study was carried out to investigate the fatty acid (FA) composition of salami made using the meat from grazing (GB) or housed (HB) young bulls and grazing adult cows (AC) of Cinisara breed. The products were manufactured by adding 20% of pork lard. Animal category influenced the FA composition, although the addition of lard mitigated the differences found in fresh meat. The salami from GB showed higher polyunsaturated FA content (p ≤ 0.01) and, in particular, a higher level of linoleic acid (p ≤ 0.05), than from other animal categories. Salami made from AC meat showed lower polyunsaturated/saturated FA ratio (p ≤ 0.05), but a better n-6/n-3 ratio compared to HB (p ≤ 0.05), due to the lower content of linoleic acid. Multivariate analysis showed an important influence of animal category on FA composition due to age, feeding system and meat fat content of animals, despite the addition of lard.

Exploring the Impact of Lipid-Rich Food Industry Waste Carbon Sources on the Growth of Candida cylindracea DSM 2031

The aim of this study was to evaluate the possibility of using several lipid-rich food industry wastes in the culture medium on the growth of Candida cylindracea DSM 2031 yeast strain. Four lipid wastes from the food industry: waste fish oil, rancid ghee, waste pork lard, and waste duck processing oil were investigated. It has been shown in the laboratory scale that the above-mentioned wastes can be used to obtain biomass and produce lipolytic enzymes by the tested strain and the C. cylindracea extracellular lipase is not constitutive. High yields of biomass (12.84, 12.75, and 12.24 g/dm3) were obtained in media containing waste duck processing oil, olive oil, and waste pork lard, respectively. The highest lipolytic activity was obtained in the media containing waste fish oil and rancid ghee (0.050 and 0.047 U/cm3). During 192-h flask cultures the highest extracellular lipase activity and biomass yield were observed in the late logarithmic phase. The study showed that there is a potential for waste management to produce lipolytic enzymes or to produce yeast biomass. The use of waste substrates may contribute to lowering the costs of commercial production, and such a solution is part of the sustainable development strategy.

Animal fat and vitamin E in rabbit diets: Total tract apparent digestibility, growth performance, carcass and meat quality traits

The present study tested the effect of a dietary inclusion with vitamin E and pork lard on the apparent digestibility of the nutrients, the growth performance, the carcass traits, the physical meat quality, and the α-tocopherol content. A total of 60 hybrid rabbits were reared in individual cages from weaning (35 days of age) until slaughter (78 days of age). A control diet with no supplements, one diet supplemented with 2% pork lard, and two diets that used the aforementioned diets supplemented with an additional 200 mg/kg α-tocopheryl acetate were designed. The diets were isoprotein and isoenergy. The fat inclusion increased the crude protein (P &lt; 0.05) and ether extract (P &lt; 0.001) total tract apparent digestibility, and the same was observed for the vitamin E inclusion (P &lt; 0.001 for both variables). This improved the dietary digestible protein content (P &lt; 0.05), which increased the digestible protein to digestible energy ratio (P &lt; 0.001). The fat × vitamin E interaction was observed for the total tract apparent digestibility of the ether extract (P &lt; 0.001), the neutral detergent fibre (P &lt; 0.05) and the acid detergent fibre (P &lt; 0.01). The growth traits were unaffected, with the exception of the feed conversion ratio that improved with the vitamin E addition (P &lt; 0.05). Similarly, the carcass traits remained unaffected, with the exception of the perirenal and total fat incidence that increased with the fat supplement (P &lt; 0.05), and the scapular fat that was reduced with the vitamin E inclusion (P &lt; 0.05). The meat L* (lightness), a* (redness), b* (yellowness) colour values and ultimate pH were unaffected by the experimental treatments, even though a fat × vitamin E interaction was observed for the a* and chroma values of the Longissimus thoracis et lumborum muscle (P &lt; 0.05). Both the fat (P &lt; 0.05) and vitamin E (P &lt; 0.001) dietary inclusion increased the meat α-tocopherol content. Based on the results, it was concluded that the 2% dietary inclusion of animal fat did not provide more benefits for the considered parameters than the sole α-tocopheryl acetate incorporation, but contributed to the increase in the vitamin E content in the meats.

Animal Fats in Rabbit Feeding – A Review

The purpose of this article is to overview the history of feeding rabbits with different types of animal fats, and to discuss their effects on rabbit performance and quality of their products. Other aspects of the inclusion of various animal fats in rabbit diets are also described. This article is based on the analysis of relevant scientific literature and presents animal fats fed to rabbits, such as beef tallow, butter, pork lard, poultry fat, fish oil, krill oil, oil extracted from insect larvae, mixtures of various animal fats, and mixtures of animal and vegetable fats. The reported papers describe the effect of fats on growth performance, lactation, rearing performance, meat quality, and health status of rabbits. It is notable that in many cases, various animal fats were often an integral part of numerous diets or were included in control diets. The presented information demonstrates that animal fat can be fed to rabbits at 2–4% of the diet without negative effects on reproductive performance, growth performance and quality of meat obtained. Rabbits were used as model animals in many studies in which fat was added to balance the diets and to increase their energy value, especially when investigating various cardiovascular and obesity-related diseases.

Yarrowia lipolytica and Lactobacillus paracasei Solid State Fermentation as a Valuable Biotechnological Tool for the Pork Lard and Okara’s Biotransformation

This study reports the biovalorization of the two agri-food by-products (pork lard and freeze-dried okara) through solid-state fermentation using a monoculture of Yarrowia lipolytica or a co-culture of Y. lipolytica and Lactobacillus paracasei, for developing a valuable fermented product with antioxidant and antimicrobial activity. First, some yeast strains were selected based on their properties to produce enzymes (protease and lipase) by cultivation on 5% (w/v) pork lard or 2% (w/v) freeze-dried okara. Two selected strains, Y. lipolytica MIUG D5 and Y. lipolytica ATCC 18942, were further used for the fermentation alone or in a co-culture with L. paracasei MIUG BL2. The Plackett–Burman experimental design was used to establish the effects of the fermentation parameters in order to obtain a fermented product with improved antioxidant and antimicrobial activities. As the Plackett–Burman experimental design are independent variables, the concentrations of the freeze-dried okara, pork lard, glycerol, inoculums type, inoculum concentration, and the fermentation time were analyzed. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging potential and the antimicrobial activity against aerobic spore-forming microorganisms were assessed as responses. For the fermented products, an antioxidant potential between 6.77–17.78 mM TE/g was obtained while the antimicrobial activity against Aspergillus niger ranged from 24 to 64%. Based on the statistical analysis, the time of the yeast fermentation and the concentration of pork lard were selected as variables with the influence on the SSF fermentation process and the functional properties of the fermented product. In the general context of a circular economy, the results demonstrate the possibility of bio-transforming the freeze-dried okara and the pork lard using Y. lipolytica as a valuable workhorse for the lactic acid bacteria (LAB) metabolism and postbiotics production into a fermented product, which is recommended for use as a food and feed ingredient with biotic properties.

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

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

Production, Perfomance and Emisions of Bio Diesel from Mixture of Animal Waste Fats and Degradation of Bio Diesel over Time

As the population increases day by day that makes the use of automobiles globally and hence the use of fuel increases especially diesel. Diesel fuel plays vital role due to immense working efficiency and less fuel consumption which increases the demand of diesel. As the crude oil going to be exhausted in few decades, so many researches are striving to find an alternate and finally found Bio-sources to manufacture Biodiesel whose properties are near to the Diesel fuel. These fuels are prepared from Crude oils. This paper deals with the production, performance and emissions of Biodiesel which is obtained after a chemical reaction called ‘Transesterfication’. It is a mixture of waste animal fats viz., fat from Pig called ‘Pork Lard’ and also fat from chicken called ‘Chicken Tallow’ are tested for different properties of the Biodiesel. The prepared bio diesel was tested in a Variable compression ratio diesel engine with different blend ratio of fuels (Bio diesel and normal diesel) and (bio diesel, diesel and ethanol) at different injection pressures. Also compared the performance of freshly blended biodiesel with degraded biodiesel for 2 years.