Quantitative study of the α- and γ-tocopherols accumulation in muscle and backfat from Iberian pigs kept free-range as affected by time of free-range feeding or weight gain

2006 ◽  
Vol 82 (6) ◽  
pp. 901-908 ◽  
Author(s):  
A. I. Rey ◽  
A. Daza ◽  
C. López-Carrasco ◽  
C. J. López-Bote
Keyword(s):  
Linear Equations ◽  
Biceps Femoris ◽  
Tocopherol Content ◽  
Longissimus Dorsi ◽  
High Quality ◽  
Tocopherol Concentration ◽  
Free Range ◽  
Intermediate Period ◽  
Long Period ◽  
Quercus Rotundifolia

The experiment was undertaken to quantify the α and γ-tocopherols accumulation in muscle and backfat from Iberian pigs given food free-range as affected by the time of free-range feeding or the weight gained during the fattening in free-range. Pigs were given their food in a free-range production system with pasture and acorns (Quercus rotundifolia) for different periods of time: 46 days (free-range 3), 83 days (free-range 2) and 111 days (free-range 1). A control was given food free-range for 0 days. In addition another experiment was developed to determinate the effect of the the weight gained on the tocopherols accumulation at a similar period of time (111 days) given food free-range: one group gained 68·7 kg of weight (free-range A) and the other 43·6 kg (free-range B). The concentration of γ-tocopherol significantly (P<0·0001) increased after 83 days of feeding in the longissimus dorsi (LD) and biceps femoris (BF) muscles, and after 111 days in the inner and outer backfat layers. The concentration of α-tocopherol was not statistically affected by the days of free-range feeding in any case. Iberian pigs that put on more weight had significantly (P< 0·0001) higher concentration of α and γ-tocopherols in the inner and outer backfat layers, and α-tocopherol in the BF muscle than those given food free-range B. However, no differences were detected in the proportion of α-tocopherol in the LD and γ-tocopherol in the LD and BF. The γ-tocopherol content of LD and BF muscles depending on the days of feeding were adjusted to linear and quadratic regressions (R2=0·8705 and 0·8697, respectively), while the outer and inner backfat layers were linear equations (R2=0·8480 and 0·8119, respectively). However, the γ-tocopherol concentration as affected by the weight gained in free-range showed in all tissues a linear and a quadratic trend that were adjusted to exponential responses. The α-tocopherol content was affected by the γ-tocopherol concentration in muscle and outer backfat layer. The tocopherol concentration (α and γ-tocopherols) in the backfat layers may discriminate better between the pigs of high quality that were given food free-range for a long period of time and those that stayed an intermediate period. However, to discriminate between the pigs on formulated food and those given food free-range, the quantification of the γ-tocopherol concentration in muscle could be a better indicator.

scholarly journals Fruit Ripening, Antioxidants and Oil Composition in Koroneiki Olives (Olea europea L.) at Different Maturity Indices

Agronomy ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 122
Author(s):  
Mina Kafkaletou ◽  
Georgia Ouzounidou ◽  
Eleni Tsantili
Keyword(s):  
Oil Quality ◽  
Tocopherol Content ◽  
Oil Composition ◽  
High Quality ◽  
Maturity Indices ◽  
Peel Color ◽  
Harvest Timing ◽  
Full Production ◽  
Total Antioxidant ◽  
Positive Correlations

Harvest timing of oil olives is important for oil quality. Concerning the specific features of each cultivar, physiological and quality characteristics during ripening of Koroneiki olives were investigated in two successive years, A and B, from trees on full production. In A, olives were harvested at maturity indices (MIs) 0.9, 1.4, 2.1 and 4, while in B at MIs 1.1, 3.8 and 6.9. MIs ~1, ~4 and ~7 corresponded to green, red and dark purple peel in olives, respectively. Peel color parameters (L*, h° and C*), respiration and ethylene production rates were evaluated along with phenolic compounds and total antioxidant capacity (TAC) in olives of both crop years. Additionally, oil composition and a-tocopherol content were examined in olives harvested in years A and B, respectively. During fruit development, respiration and ethylene productions rates, hydroxytyrosol concentration and linoleic acid increased, while TAC, oleuropein, luteolin-7-O-glucoside, linolenic acid and α-tocopherol values decreased. Positive correlations were found among the attributes determined in both crop years that had a similar course of change during ripening, and vice versa, which could be also related to harvest timing and to quality traits of olive products. At MI ~4, at least all determined variables corresponded to oil of high quality. Practically, an early harvest might result in an olive fruit rich in antioxidants and therefore in oil production of high quality, high stability during storage and long self-life.

scholarly journals Comportamento mecânico e estrutural de diferentes cortes cárneos em teste de determinação da força de cisalhamento

2016 ◽  
Vol 19 (0) ◽  
Author(s):  
Lucas Arantes-Pereira ◽  
Flávia Carolina Vargas ◽  
Paulo José do Amaral Sobral
Keyword(s):  
Biceps Femoris ◽  
Longissimus Dorsi ◽  
Psoas Major ◽  
Tensor Fasciae Latae

Resumo Neste trabalho, foram avaliados os comportamentos mecânico e estrutural de diferentes cortes cárneos em testes de determinação da força de cisalhamento, com o objetivo de identificar possíveis diferenças que podem interferir negativamente na mensuração da maciez objetiva. Seis cortes cárneos: Contrafilé (Longissimus dorsi), Maminha (Tensor fasciae latae), Lagarto (Semitendinosus), Filé-mignon (Psoas major) e Picanha (Biceps femoris) bovinos, e Lombo suíno (Longissimus dorsi) foram analisados de acordo com o método Warner-Bratzler, usando um texturômetro equipado com lâmina de 1 mm de espessura. As superfícies cisalhadas foram analisadas por microscopia eletrônica de varredura e as curvas mecânicas geradas durante os testes foram estudadas. Diferentes comportamentos foram observados nas curvas mecânicas e na microestrutura dos cortes cárneos em estudo. Alguns cortes apresentaram picos máximos bem definidos, enquanto outros apresentaram curvas mais abertas com maior distribuição da força durante os testes. Os cortes também apresentaram diferenças quanto à altura dos picos, que variou entre diferentes cortes e até em um mesmo corte. Nas microestruturas, foram observados diferentes comportamentos como: fibras deformadas por tracionamento, fibras aglomeradas devido a forte compressão e irregularidades na espessura e formato de fibras. Assim, concluiu-se que o teste de determinação da força de cisalhamento utilizado envolve outros princípios, como compressão e elongação, dependendo do corte cárneo estudado.

Durability and Permanence in the Quality – Contemporary Parameters, Defining the Papers and Cardboards for Printing Art

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
Denitsa Ivanova-Alexandrova ◽  
◽  
◽  
Keyword(s):  
Chemical Composition ◽  
Quality Parameters ◽  
High Quality ◽  
Graphic Art ◽  
Long Period ◽  
External Influences ◽  
Two Factors ◽  
Composition Properties ◽  
The Impact

The long lifecycle, also known as durability and the permanence / invariability in the quality of papers and cardbords for graphic art, are today the basic requirements, imposed by printed art in terms of high quality parameters. These two factors are a manifestation, depending on different internal chemical-composition properties of the paper consistency and external influences of the ambience. Longevity and permanence are perceived as a function of aging and are actually observed at a later point in time. It is important to clarify that they are terms with different contents where „durability” is perceived as the ability of the paper or cardboard to resist the impact of wear during use, and the „permanence” is the possibility of product to remain chemically and physically stable for a long period of time.

scholarly journals Effect of muscle anatomical location on fatty acid composition of beaver (Castor fiber) females

2019 ◽  
Vol 37 (No. 2) ◽  
pp. 106-111
Author(s):  
Violeta Razmaite ◽  
Vidmantas Pileckas ◽  
Violeta Juškiene
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Biceps Femoris ◽  
Atherogenic Index ◽  
Castor Fiber ◽  
Longissimus Dorsi ◽  
Anatomical Location ◽  
Longissimus Muscle ◽  
Triceps Brachii ◽  
Thrombogenic Index

Ten beaver (Castor fiber) females were used in the experiment. The samples were excised from a different anatomical location of each beaver carcass used in the study: m. longissimus dorsi (LD), m. triceps brachii (shoulder), m. biceps femoris (thigh). Thigh muscles were characterized by the highest percentage of free fat followed by longissimus muscle and shoulder. The total proportions of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA), including many individual fatty acids, were affected by the muscle anatomical location. The fattiest thigh had the most favourable and highest PUFA/SFA, hypocholesterolemic/hypercholesterolemic (h/H) and lowest n-6/n-3 PUFA ratios, and the lowest thrombogenic index. Despite the fact that the leanest m. triceps brachii had the highest proportions of total polyunsaturated fatty acids, the n-6/n-3PUFA ratio was the lowest compared with the muscles from other anatomical locations and showed lower atherogenic index compared with a more fatty longissimus muscle.

scholarly journals Selenium and α-tocopherol content in eggs produced by hens that were fed diets supplemented with selenomethionine, sodium selenite and vitamin E

2010 ◽  
Vol 55 (No. 9) ◽  
pp. 388-397 ◽  
Author(s):  
M. Skřivan ◽  
I. Bubancová ◽  
M. Marounek ◽  
G. Dlouhá
Keyword(s):  
Vitamin E ◽  
Sodium Selenite ◽  
Thiobarbituric Acid ◽  
Basal Diet ◽  
Tocopherol Content ◽  
Alpha Tocopherol ◽  
Dietary Vitamin ◽  
Tocopherol Concentration ◽  
The Third ◽  
Egg Yolks

The effect of supplementing dietary selenium (Se) and vitamin E was investigated in 330 24-week-old laying hens. The hens were fed a basal diet containing Se and &alpha;-tocopherol at 0.11 and 26 mg/kg, respectively, or a diet supplemented with Se at 0.3 mg/kg and vitamin E between 0 and 625 mg/kg. Se was supplied as Se-methionine or sodium selenite. The eggs were collected for analysis during the third, seventh and eleventh weeks of the experiment. Supplementation of either form of Se significantly increased the Se concentration in egg yolks and whites, with a more pronounced effect caused by Se-methionine. The egg yolk &alpha;-tocopherol concentration paralleled the dietary &alpha;-tocopherol concentration. At a high dietary &alpha;-tocopherol concentration (632 mg/kg), the retinol content in egg yolks from hens fed Se-methionine increased significantly. Supplementation of Se-methionine significantly increased the &alpha;-tocopherol content in the eggs in the third and seventh weeks of the experiment. A moderate decrease in yolk cholesterol was observed in hens fed Se-methionine and &alpha;-tocopherol at 119 mg/kg. The concentration of products from lipid peroxidation (thiobarbituric acid-reactive substances, TBARS) in egg yolks increased marginally during the refrigerated storage of the eggs for 2 weeks. The effect of dietary vitamin E on TBARS formation was generally small, although a more significant effect was observed at the highest dose tested.

scholarly journals Effect of dietary selenium on lipid oxidation, selenium and vitamin E content in the meat of broiler chickens

2008 ◽  
Vol 53 (No. 7) ◽  
pp. 306-311 ◽  
Author(s):  
M. Skřivan ◽  
G. Dlouhá ◽  
O. Mašata ◽  
S. Ševčíková
Keyword(s):  
Vitamin E ◽  
Broiler Chickens ◽  
Sodium Selenite ◽  
Basal Diet ◽  
Tocopherol Content ◽  
Dietary Sodium ◽  
Breast Meat ◽  
Tocopherol Concentration ◽  
Broiler Meat ◽  
Dietary Treatments

An experiment was conducted to compare the effect of dietary sodium selenite and selenomethionine on selenium and α-tocopherol concentration in breast meat, oxidative stability of meat in broilers, and on growth performance, but only as an unimportant criterion in this case. Sexed broiler cockerels Ross 308 were allocated to 3 dietary treatments, each comprising 100 chickens. The basal diet was supplemented with 0 (control) or 0.3 mg/kg Se from sodium selenite (SS) or selenomethionine (SM). Dietary supplementation with SM increased (<I>P</I> < 0.05) body weight, but only by about 3%. Breast muscle Se concentration was increased (<I>P</I> < 0.05) by both Se sources, but more by SM (1.32 mg/kg dry matter; 0.47 mg/kg DM in control). The concentration of Se in excreta was 3 times higher with SS supplement than with SM supplement. Dietary Se supplementation increased (<I>P</I> < 0.05) the α-tocopherol content of breast meat from 25.9 mg/kg DM in the control to 33.2 mg/kg DM when SM supplementation was used. Furthermore, lipid peroxidation decreased compared to the control. The inclusion of SM in the diet reduced (<I>P</I> < 0.05) malondialdehyde (MDA) values in breast samples after 0, 3, and 5 days of cooler storage, whereas SS decreased (<I>P</I> < 0.05) the MDA of breast meat after 0 and 3 days of storage. The results of this experiment indicate that selenomethionine in the diet of broilers is capable of simultaneously increasing the content of selenium and vitamin E in broiler meat plus its stability in storage.

The effect of sex, storage time and muscle type on the quality French Lop rabbit meat

2016 ◽  
Vol 12 (2) ◽  
pp. 45-59
Author(s):  
Agnieszka Ludwiczak ◽  
Marek Stanisz ◽  
Marta Bykowska ◽  
Joanna Składanowska ◽  
Łukasz Sikora ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Storage Time ◽  
Biceps Femoris ◽  
Longissimus Dorsi ◽  
Drip Loss ◽  
Muscle Type ◽  
Pressure Method ◽  
Colour Parameters ◽  
Rabbit Meat ◽  
Water Holding

The aim of the study was to analyse the effect of sex, storage time and muscle type (m. longissimus dorsi and m. biceps femoris) on quality traits of the meat of French Lop rabbits. The muscles were obtained from 12 males and 12 females slaughtered at the age of 90 days. The characteristics analysed included pH, colour parameters, water holding capacity and proximate composition. No effect of sex or muscle type was found (P>0.05) on the pH of the meat in any of the periods analysed. The storage time differentiated (P≤0.01) between pH45min and pH24h and between pH45min and pH7days. None of the colour parameters was influenced by sex (P>0.05), but they were significantly affected by storage time (P≤0.01). Redness and yellowness were also influenced by the type of muscle (P≤0.01). The rabbit meat stored for 7 days was characterised by higher drip loss than the meat stored for 24 hours (1.31-1.49% vs. 3.34-3.57%, P≤0.05). The m. biceps femoris of both sexes had a greater capacity to hold water as measured by the pressure method than m. longissimus dorsi (P≤0.01). There was no effect of sex or muscle type (P>0.05) on the level of cooking loss. Sex and muscle type also had no influence (P>0.05) on the proximate composition of French Lop meat.

The relationships of collagen and ADAMTS2 expressionlevels with meat quality traits in cattle

2016 ◽  
Author(s):  
X. H. Zhang ◽  
H. .Liao ◽  
Y. X. Qi ◽  
Y. Q. Wang ◽  
Y. Z. Pang ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Meat Quality ◽  
Muscle Development ◽  
Expression Patterns ◽  
Subcutaneous Fat ◽  
Biceps Femoris ◽  
Longissimus Dorsi ◽  
Expression Levels ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

Extracellular matrix (ECM) is the major macromolecule in skeletal muscle, and collagen is main component of ECM surrounding muscle fiber and adipocyte, which affect meat quality greatly. The remodeling of ECM is regulated by matrix metalloproteinases, such as ADAMTS2, which is essential for the maturation of triple helical collagen fibrils in body. The expression patterns of COL1A1, COL2A1, COL3A1 and ADAMTS2 in longissimus dorsi muscle were explored by qRT-PCR and results indicated that the expression levels of COL1A1, COL3A1 and ADAMTS2 were significantly higher at 3 and 24 month, while significantly lower at 12 and 30 month. The expression of ADAMTS2 and COL1A1 had significant positive relationships with intramuscular fat content, while expression of COL3A1 had significant positive relationship with shearing force and water holding capacity in cattle. The expression levels of collagen and ADAMTS2 were significantly higher in mesenteric fat, mammary fat pad and subcutaneous fat than in longissimus dorsi muscle, biceps femoris and infraspinitus tissues. The expressions levels of COL1A1, COL3A1 and ADAMTS2 were significantly lower in marbling fat than in other fat tissues. This study indicated that the expression of collagen and ADAMTS2 had important effects on postnatal skeletal muscle development and meat quality.

Changes in Fatty Acid Composition of two Muscles from Three Different Iberian × Duroc Genotypes After Refrigerated Storage

2008 ◽  
Vol 14 (2) ◽  
pp. 127-137 ◽  
Author(s):  
M.R. Ramírez ◽  
R. Cava
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Fraction ◽  
Meat Products ◽  
Biceps Femoris ◽  
Longissimus Dorsi ◽  
Meat Production ◽  
Refrigerated Storage ◽  
Chain Pufa ◽  
Lipid Fractions

The changes of the fatty acid (FA) profile of 2 muscles Longissimus dorsi and Biceps femoris from 3 Iberian × Duroc genotypes were studied: GEN1: ♂ Iberian × ♀ Duroc1, GEN2: ♂ Duroc1 × ♀ Iberian; GEN3: ♂ Duroc2 × ♀ Iberian. GEN1 and GEN2 are reciprocal crosses while the difference between GEN2 and GEN3 is the Duroc sire line. The genotype Duroc1 was selected for the production of dry-cured meat products while the genotype Duroc2 was selected for meat production. Longissimus dorsi and Biceps femoris BF from the reciprocal cross showed similar changes in FAs profile after refrigerated storage. However, the Duroc sire line affected the FA profiles of intramuscular fat (IMF) and lipid fractions since some differences were found between GEN2 and GEN3. Meat from GEN3 had the highest level of polyunsaturated fatty acids (PUFA) in IMF and lipid fractions as well as the lowest rate of plasmalogens in polar lipid fraction. After storage, meat from GEN3 showed an increase of long chain PUFA in free fatty acids fraction and the highest increase in the ratio DMA/FA [(dimethylacetals/FAs) × 100] after the refrigerated storage, which was indicative of a higher deterioration of this genotype. Therefore, the crossbreeding of Iberian pigs with Duroc selected genotypes (Duroc2) could affect the changes in the FAs profile of meat under refrigerated storage.

scholarly journals How Universities Use Alumni Resources to Help Students’ Growth: China Perspective

2020 ◽  
Vol 7 (2) ◽  
pp. p33
Author(s):  
Xiaohua Ning
Keyword(s):  
High School ◽  
Cooperative Education ◽  
Colleges And Universities ◽  
Educational Resource ◽  
Education Programs ◽  
High Quality ◽  
Education Resources ◽  
Long Period ◽  
Whole Process

As an important force of social cooperative education in colleges and universities, alumni are not only the embodiment of high school achievements, but also an important educational resource in colleges and universities. By grasping the advantages of alumni as educational resources, alumni education should be carried out throughout the whole process of alumni work, and the concept of “all staff, all process, all aspects, all society and all heart” service for students and prospective alumni should be established. A high-quality alumni education team should be established, rich alumni education programs should be developed, key alumni education fields should be focused, intensive alumni education resources should be expanded, and a win-win cooperation mode between universities and alumni should be established. Taking the initiative to transform the advantages of alumni resources accumulated over a long period of time into the advantages of continuously improving the quality of personnel training, providing a solid social foundation for the school’s education work.

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