Carcass and meat quality of organic lambs compared with lambs reared under traditional and intensive production systems

2016 ◽  
Vol 56 (1) ◽  
pp. 38 ◽  
Author(s):  
Omur Kocak ◽  
Bulent Ekiz ◽  
Hulya Yalcintan ◽  
Akin Yakan ◽  
Alper Yilmaz
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Meat Quality ◽  
Production Systems ◽  
Average Daily Gain ◽  
Organic N ◽  
Total N ◽  
Traditional System ◽  
Overall Acceptability

The aim of the study was to compare the meat quality characteristics of male lambs reared under organic (n = 9), intensive (n = 10) and traditional (n = 10) production systems. The average daily gain of organic lambs (121.4 g) was lower than lambs of intensive (161 g) and traditional (157.8 g) systems. Production system had no significant effect on carcass weight and dressing percentage. Differences among production systems for meat pH, drip loss, cooking loss, shear force value and colour characteristics were not significant. Traditional lambs had a higher percentage of total polyunsaturated fatty acids and polyunsaturated fatty acid : saturated fatty acid ratio, whereas organic lambs had the highest percentage of total n-3 polyunsaturated fatty acids and the lowest n-6 : n-3 ratio. In accordance with the meat fatty acid composition, meat from the organic and traditional systems used here was healthier than meat from intensive system. But the results of sensory assessment indicate that meat from traditional system was found more acceptable by panellists in terms of flavour intensity, flavour acceptability and overall acceptability when compared with that of organic meat.

scholarly journals Validation of a Food Frequency Questionnaire to Assess Intake of n-3 Polyunsaturated Fatty Acids in Switzerland

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1863 ◽  
Author(s):  
Isabelle Herter-Aeberli ◽  
Celeste Graf ◽  
Anna Vollenweider ◽  
Isabelle Häberling ◽  
Pakeerathan Srikanthan ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Food Frequency Questionnaire ◽  
Total N ◽  
Food Frequency ◽  
Pufa Intake ◽  
Targeted Interventions

Population-based data suggest that high intake of omega-3 (n-3) polyunsaturated fatty acids (PUFA) may be beneficial in a variety of health conditions. It is likely that mainly those patients with preexisting n-3 deficiency are those that benefit most from n-3 fatty acid supplementation. Therefore, for targeted interventions, a fast and reliable screening tool for n-3 PUFA intake is necessary. Thus, the aim of this project was to adapt and validate a food frequency questionnaire (FFQ) for n-3 PUFA intake in Switzerland while using as references the following: (1) 7-day food records (FR), and (2) n-3 fatty acid composition of red blood cells (RBC). We recruited 46 healthy adults for the first part of the study and 152 for the second. We used the dietary software EBISpro for the analysis of n-3 PUFA intake. RBC fatty acid composition was determined by gas chromatography mass spectrometry (GC-MS). Using correlation analysis, we found a moderate significant association between FFQ and FR for α-linolenic acid (ALA), eicosapentanoic acid (EPA), docosahexanoic acid (DHA), and total n-3 fatty acids (all r between 0.523 and 0.586, all p < 0.001). Bland Altman analysis further showed good agreement between the two methods and no proportional bias. Correlations between FFQ and RBC fatty acid composition were also moderate for EPA and DHA (r = 0.430 and r = 0.605, p < 0.001), but weaker for ALA and total n-3 (r = 0.314 and r = 0.211, p < 0.01). The efficacy of the FFQ to classify individuals into the same or adjacent quartile of RBC PUFA content ranged between 70% and 87% for the different fatty acids. In conclusion, we showed that the Swiss n-3 PUFA FFQ is a valid tool to assess dietary n-3 PUFA intake, especially DHA and EPA, to determine population groups at risk for low intake.

scholarly journals Association between Plasma N-6 Polyunsaturated Fatty Acids Levels and the Risk of Cardiovascular Disease in a Community-based Cohort Study

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Wei-Sin Yang ◽  
Yun-Yu Chen ◽  
Pei-Chun Chen ◽  
Hsiu-Ching Hsu ◽  
Ta-Chen Su ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Cohort Study ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Population Attributable Risk ◽  
Cvd Risk ◽  
Community Based ◽  
Total N ◽  
Net Reclassification Improvement

AbstractMost studies support that saturated fatty acid replacement with polyunsaturated fatty acids (PUFAs) may reduce the risk of cardiovascular diseases (CVDs) and put emphasis on the effects of N-3 PUFAs. The reported relationships between N-6 PUFAs and CVD risks vary. We aimed to examine the associations between N-6 PUFA concentrations and CVD risks. In this community-based prospective cohort study on CVD-free patients at baseline (N = 1835, age: 60.6 ± 10.5 years, women: 44.5%), we measured the fatty acid concentrations in the blood using gas chromatography. Four hundred twenty-four participants developed CVDs during follow up. The total N-6 PUFA concentration was inversely associated with the CVD risk, with a 48% lower risk in the highest N-6 PUFA concentration quartile (hazard ratio = 0.52; P for trend <0.001). The estimated population attributable risk of N-6 PUFAs indicated that approximately 20.7% of CVD events would have been prevented if the plasma N-6 PUFA concentration had been higher than the median value. The total N-6 PUFA concentration presented the highest net reclassification improvement (NRI = 7.2%, P = 0.03) for predicting incident CVD. Further studies on N-6 PUFAs, diet habits, and their relationships with healthcare are warranted.

A survey comparing meat quality attributes of beef from credence attribute-based production systems

2011 ◽  
Vol 91 (2) ◽  
pp. 283-294 ◽  
Author(s):  
S. B. Markus ◽  
J. L. Aalhus ◽  
J. A. M. Janz ◽  
I. L. Larsen
Keyword(s):  
Meat Quality ◽  
Production Systems ◽  
Quality Attributes ◽  
Seasonal Effects ◽  
Organic N ◽  
Overall Acceptability ◽  
Credence Attributes ◽  
Beef Steaks ◽  
Longissimus Lumborum ◽  
Normal Ageing

Markus, S. B., Aalhus, J. L., Janz, J. A. M. and Larsen, I. L. 2011. A survey comparing meat quality attributes of beef from credence attribute-based production systems. Can. J. Anim. Sci. 91: 283–294. Two branded beef programs based on producer-defined production systems differentiated by intangible credence attributes (Organic and Natural) were compared with Commodity beef to determine meat quality and assess consumer acceptability. In each of four slaughter seasons (winter, spring, summer and fall) longissimus lumborum muscle samples were collected from two industry slaughter plants; Organic n=30, 30, 27 and 31; Natural n=30, 27, 29 and 25; Commodity 1 n=12 and 18 for spring and summer, respectively; Commodity 2 n=14 and 12 for spring and fall, respectively. Samples were vacuum packaged and aged for 16±2 d at 2°C. Seasonal effects (P<0.01) were evident for mean shear force, composition, drip loss, colour and pH. While all mean shear values were classified as being tender (<5.6 kg), a smaller proportion of steaks were classified as tender in the Organic beef compared with the Natural and Commodity beef (55.9 vs. 70.3 and 78.6%; P<0.01), indicating that even after industry normal ageing times there was higher tenderness variability in the Organic beef. Fat content (SEM=0.23; P<0.01) was lowest for the Organic line (3.98%) with Natural (5.34%) and Commodity being intermediate (5.73%). Some statistically significant differences (P<0.05) in mean scores for aroma, juiciness, flavour, tenderness and overall acceptability of cooked beef steaks were observed amongst the three production systems when samples were not matched on the basis of intramuscular fat (IMF). Clearly there are measureable differences in quality between “credence” based production systems and commodity beef with an overall better quality in Commodity beef. However, if the consumer is willing to pay for credence-based attributes then there is an opportunity for these production systems to improve the quality of their product, specifically in respect to age at slaughter and content of IMF.

scholarly journals Production, distribution, and abundance of long-chain omega-3 polyunsaturated fatty acids: a fundamental dichotomy between freshwater and terrestrial ecosystems

2015 ◽  
Vol 23 (4) ◽  
pp. 414-424 ◽  
Author(s):  
Stefanie M. Hixson ◽  
Bhanu Sharma ◽  
Martin J. Kainz ◽  
Alexander Wacker ◽  
Michael T. Arts
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Trophic Level ◽  
Aquatic Organisms ◽  
Freshwater Ecosystems ◽  
Omega 3 ◽  
Total N ◽  
Production Distribution ◽  
Long Chain

Long-chain polyunsaturated fatty acids (LC-PUFA) are critical for the health of aquatic and terrestrial organisms; therefore, understanding the production, distribution, and abundance of these compounds is imperative. Although the dynamics of LC-PUFA production and distribution in aquatic environments has been well documented, a systematic and comprehensive comparison to LC-PUFA in terrestrial environments has not been rigorously investigated. Here we use a data synthesis approach to compare and contrast fatty acid profiles of 369 aquatic and terrestrial organisms. Habitat and trophic level were interacting factors that determined the proportion of individual omega-3 (n-3) or omega-6 (n-6) PUFA in aquatic and terrestrial organisms. Higher total n-3 content compared with n-6 PUFA and a strong prevalence of the n-3 PUFA eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) characterized aquatic versus terrestrial organisms. Conversely, terrestrial organisms had higher linoleic acid (LNA) and alpha-linolenic acid (ALA) contents than aquatic organisms; however, the ratio of ALA:LNA was higher in aquatic organisms. The EPA + DHA content was higher in aquatic animals than terrestrial organisms, and increased from algae to invertebrates to vertebrates in the aquatic environment. An analysis of covariance (ANCOVA) revealed that fatty acid composition was highly dependent on the interaction between habitat and trophic level. We conclude that freshwater ecosystems provide an essential service through the production of n-3 LC-PUFA that are required to maintain the health of terrestrial organisms including humans.

scholarly journals Discarded fish on the Spanish Mediterranean coast: influence of season on fatty acids profiles

2021 ◽  
Vol 22 (2) ◽  
pp. 232
Author(s):  
MARÍA DOLORES SUÁREZ ◽  
MARÍA ISABEL SÁEZ ◽  
MIGUEL ÁNGEL RINCÓN-CERVERA ◽  
LUIS HIDALGO ◽  
JOSE LUIS GUIL-GUERRERO
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Mediterranean Coast ◽  
Total N ◽  
Fa Composition ◽  
Potential Use ◽  
Long Chain

This work focused on determining the fatty acid (FA) composition of commonly discarded fish on the Spanish Mediterranean coast in winter and summer to assess their potential use as raw sources of very long-chain polyunsaturated fatty acids (VLCPUFAs). Total n-3 VLCPUFA content significantly varies depending on capture season, and values were higher in winter for Pomadasys incisus (1.36 g/100 g), Chelidonichthys lucerna (1.67 g/100 g) and Trachinus draco (2.04 g/100 g), while Pagellus acarne had larger n-3 PUFA amounts in summer (3.89 g/100 g). Generally for most species, monounsaturated FA, eicosapentaenoic acid (20:5n-3) and total FA had higher values in summer, while both the n-3 VLCPUFA fraction and DHA content were higher in winter. Knowledge of these changes allows the processes for their proper use as valuable PUFA sources to be adjusted. The discarded fish herein studied could be generally considered to be raw n-3 VLCPUFAs sources.

Effect of lipid-rich plant extract on the fatty acids composition and meat quality of Charolais × Friesian steers

2009 ◽  
Vol 2009 ◽  
pp. 76-76
Author(s):  
E J Kim ◽  
N D Scollan ◽  
R I Richardson ◽  
K Gibson ◽  
R Ball ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Meat Quality ◽  
Acid Composition ◽  
Plant Extract ◽  
Fatty Acids Composition ◽  
Dietary Polyunsaturated Fatty Acids

Nutrition has a major impact on the fatty acid composition of beef, despite high levels of biohydrogenation of dietary polyunsaturated fatty acids (PUFA) in the rumen (Scollan et al., 2006). The latter may be ameliorated by feeding rumen-protected lipid. Grass relative to concentrate feeding results in beef characterised by a higher content of n-3 PUFA and excellent colour shelf life. This study investigated the effects of including a PUFA-rich lucerne-based plant extract (PX) on the fatty acid composition and meat quality in beef.

scholarly journals Proximate Chemical Composition, Fatty Acid Profile, and Lipid Qualitative Indices of Brown Bear Meat

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 36
Author(s):  
Nikolina Kelava Ugarković ◽  
Miljenko Konjačić ◽  
Josip Malnar ◽  
Kristijan Tomljanović ◽  
Nikica Šprem ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Ursus Arctos ◽  
Saturated Fatty Acids ◽  
Brown Bear ◽  
Proximate Chemical Composition

Although game meat quality has been under the spotlight in numerous studies, the quality of brown bear (Ursus arctos) meat is still unknown. The aim of this study was to determine the effects of sex and age on the proximate chemical composition, fatty acid profile, and lipid indices of brown bear meat. Nine (n = 9) females and nine (n = 9) males were hunted during the Croatian spring hunting period in 2018. Based on age, bears were divided into two groups: <3 years (n = 9; five females and four males) and 4–6 years (n = 9; four females and five males). For analysis purposes, samples of M.semimembranosus were collected. Age was shown to have an effect on the traits analyzed, while sex-related differences were not found. Brown bear meat has a high fat content (average 6.12%), especially in older bears (~9%). The contents of protein, dry matter, and ash were similar to those of other game species. Monounsaturated fatty acids made up approximately 50% of all fatty acids, with the most abundant being C18:1n-9. More favorable profiles of essential polyunsaturated fatty acids were found in younger bears. The ratio of polyunsaturated and saturated fatty acids was closer to the recommended ratio than the ratio of n-6 and n-3 polyunsaturated fatty acids, and lipid indices were favorable. Further research is needed to determine seasonal changes in brown bear meat quality.

scholarly journals The Use of Different Fat Sources on Performance, Egg Quality and Egg Yolk Fatty Acids Content in Laying Quails

2021 ◽  
Vol 9 (8) ◽  
pp. 1413-1418
Author(s):  
Rabia Göçmen ◽  
Gülşah Kanbur ◽  
Yusuf Cufadar
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Egg Quality ◽  
Fatty Acid Content ◽  
Egg Yolk ◽  
Total N ◽  
A Value

In this study, the performance, egg quality, egg yolk colour and fatty acids profile of quails fed on diets containing different fat sources were determined. During 8 weeks trial, a total of 75, 10-weeks-old laying quails were used. Three diets were formulated to contain soybean oil (SBO), sunflower oil (SFO) and hempseed oil (HSO), respectively. The performance parameters were not significantly influenced by the dietary different oil sources. Eggshell ratio, eggshell thickness, eggshell breaking strength, egg shape index, egg yolk index, albumen index and egg yolk colour values (except a*) were not influenced by the different dietary oil sources. The a* value was significantly affected and the highest a* value was the HSO of group. The different oil sources supplementation to the diets was effective on fatty acid composition of the egg yolk. The highest value in terms of α-linolenic acid, total polyunsaturated fatty acids and total n-3 fatty acids were found in the diet fed group with HSO added. As a result; supplementation of different sources of oil to quail diets without negatively affecting performance and egg quality can be used to change the egg yolk fatty acid composition. Hempseed oil may increase the amount of total polyunsaturated fatty acids and total n-3 fatty acid content of egg yolk.

scholarly journals Fatty acid profiles of muscle, liver, heart and kidney of Australian prime lambs fed different polyunsaturated fatty acids enriched pellets in a feedlot system

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Hung Van Le ◽  
Don Viet Nguyen ◽  
Quang Vu Nguyen ◽  
Bunmi Sherifat Malau-Aduli ◽  
Peter David Nichols ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Fatty Acid Profiles
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