Evaluation of polyunsaturated to saturated fatty acid ratio in the fat of different chicken types Ke

Samples were taken from the liver and the abdominal fat of the carcasses of male and female broilers (meat type), layers (egg type) and locals (dual purpose type). Lipids were extracted and subjected to volumetric analysis, iodine number determination, thin layer chromatography (TLC)with iodine staining and high performance liquid chromatography – mass spectrometry (HPLC-MS) to determine the polyunsaturated to saturated fatty acid (P/S) ratio. The result showed that female chickens, meat type chickens and abdominal fat samples had higher (P<0.05) lipid quantities than male chickens, layer and dual purpose chickens and liver samples, respectively. The P/S ratio of lipids extracted fromthe abdominal fat and fromthe liver did not differ (P<0.05) fromeach other.

Performance, carcass characteristics, economic margin and meat quality in young Tudanca bulls fed on two levels of grass silage and concentrate

This study investigates the effect on performance, carcass and meat characteristics of increasing the forage level in the diet of fattening Tudanca young bulls using silage as the forage source as compared with a conventional ad libitum straw plus concentrate diet. Twenty two Tudanca young bulls were assigned to three different finishing diets: ad libitum grass silage plus ad libitum concentrate (GS-AC), ad libitum grass silage plus concentrate limited to a half of the intake of the ad libitum group (GS-LC), ad libitum barley straw plus ad libitum concentrate (Str-AC) and then slaughtered at around 11 months of age. GS-LC diet resulted in relation to GS-AC and Str-AC diets in lower (p≤0.05) average daily weight gain (750 vs 1,059 and 991 g/animal/day, respectively), lower (p≤0.05) carcass weight (133 vs 159 and 152 kg, respectively) and carcasses with slightly lower conformation scores. Although GS-LC diet allowed for a lower dependence on concentrate (372 vs 657 and 729 kg/animal, respectively), economic margin was similar for the two GS groups (-63.1 and -64.1 vs -91.8 €/head). The polyunsaturated/saturated fatty acid ratio was the lowest (p≤0.05) in GS-AC meat (the group showing the highest IMF levels) and the ratio n-6/n-3 was the highest (p≤0.05) in Str-AC meat. GS-LC meat showed higher collagen content and Str-AC meat presented higher cohesiveness, springiness and chewiness values. Results suggested that the substitution of straw by grass silage and the restriction of the concentrate level could be recommended for finishing young Tudanca bulls in indoors systems.

FATTY ACID COMPOSITION IN BUCKWHEAT (FAGOPYRUM ESCULENTUM M.) FLOURS AND THEIR EXTRUDED PRODUCTS

Lipids compose a small part of buckwheat seed, but they play an important role in the quality of food. The aim of this study was to evaluate the composition and content of fatty acids in different buckwheat flours (raw, roasted, white, black and germinated) and their extruded products. Fatty acids were quantified by gas chromatography according to the BIOR-T-012-131-2011 method. The prevalence of unsaturated fatty acids was determined which varied between 78.7 and 82.0 g 100 g-1 of fat in buckwheat samples. Linoleic and oleic acids were the most abundant unsaturated fatty acids, whereas palmitic acid was the main saturated fatty acid in buckwheat flours and their extruded products. Unsaturated/saturated fatty acid ratio was determined within 3.69 and 4.56, whereas linoleic/α-linolenic acid ratio was between 13.54 and 16.04. No trans-fatty acids in buckwheat flours and their extruded products were observed. The results showed that germination and extrusion of buckwheat flours did not have any effect on the content and composition of fatty acids (p>0.05).