Comparison of lipid and protein oxidation, total iron content and fatty acid profile of conventional and organic pork

2013 ◽  
pp. n/a-n/a ◽  
Author(s):  
Małgorzata Karwowska ◽  
Zbigniew J. Dolatowski
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Protein Oxidation ◽  
Iron Content ◽  
Total Iron ◽  
Total Iron Content ◽  
Lipid And Protein Oxidation

scholarly journals The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambs

Meat Science ◽  
2017 ◽  
Vol 130 ◽  
pp. 81-90 ◽  
Author(s):  
Gerlane F. De Brito ◽  
Benjamin W.B. Holman ◽  
Shawn R. McGrath ◽  
Michael A. Friend ◽  
Remy van de Ven ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Protein Oxidation ◽  
Colour Stability ◽  
Lipid And Protein Oxidation

scholarly journals Pekin Duck Strain and Housing System Affect Chemical Composition, Fatty Acid Profile, and The Extent of Lipid and Protein Oxidation in Meat

2021 ◽  
Author(s):  
Marija Starčević ◽  
Hava Mahmutović ◽  
Nataša Glamočlija ◽  
Branislav Baltić ◽  
Milka Popović ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Protein Oxidation ◽  
Housing System ◽  
Pekin Duck ◽  
Lipid And Protein Oxidation

Abstract Background: Genetics and rearing system are important for meat quality. However, few studies were conducted on genetics and housing system and their relationship with chemical composition and oxidation processes in Pekin duck meat. In order to investigate the effect of different strains and housing systems on chemical composition, fatty acid profile and the content of lipid and protein oxidation products in breasts and thighs of Pekin ducks, we used a total of 40 49-day-old Pekin ducks of two strains (STAR 53 medium hybrid and SM3 heavy hybrid) reared in two housing systems (intensive vs. semi-intensive). Results: Duck strain affected the contents of moisture and protein in breasts and fatty acid composition in breasts and thighs. STAR 53 ducks had a lower polyunsaturated fatty acids (PUFA) to saturated fatty acids (SFA) ratio and level of lipid peroxidation measured in frozen thighs than SM3 ducks. Chemical composition of meat was not affected by housing system. Rearing conditions influenced fatty acid composition of breasts and thighs. In intensively reared ducks, higher total n-3 PUFA content and PUFA to SFA ratio, and lower n-6 to n-3 PUFA ratio and atherogenicity index were found in thighs than in ducks that had access to land outside. Moreover, rearing conditions had significant effects on lipid peroxidation level and protein carbonyl content in meat. In intensively reared birds, fresh samples of thigh meat and frozen samples of breasts and thighs had higher level of lipid peroxidation than in semi-intensively reared ducks. Contents of protein carbonyls in fresh samples of breasts and thighs were higher in birds reared in the intensive system than in ducks reared in the semi-intensive housing system.Conclusions: These results suggest that duck strain affects fatty acid composition of meat, where SM3 ducks had more favorable fatty acid profiles than STAR 53 ducks. Moreover, housing system influenced meat quality. Intensively reared ducks had a more desirable fatty acid profile of meat, but it was more prone to lipid and protein oxidation than meat from ducks that had open access to land.

Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile

2017 ◽  
Vol 97 (13) ◽  
pp. 4595-4603 ◽  
Author(s):  
Seyed Mohammad Bagher Hashemi ◽  
Amin Mousavi Khaneghah ◽  
Michael G Kontominas ◽  
Ismail Eş ◽  
Anderson S Sant'Ana ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Fatty Acid ◽  
Lactic Acid Bacteria ◽  
Fatty Acid Profile ◽  
Protein Oxidation ◽  
Antioxidant Properties ◽  
Lipid And Protein Oxidation

Clay mineralogy of parent materials derived from uppermost Cretaceous and Tertiary sedimentary rocks in southern Saskatchewan

1993 ◽  
Vol 73 (4) ◽  
pp. 447-457 ◽  
Author(s):  
W. E. Dubbin ◽  
A. R. Mermut ◽  
H. P. W. Rostad
Keyword(s):  
Organic Carbon ◽  
Iron Content ◽  
Sedimentary Rocks ◽  
Clay Mineralogy ◽  
Total Iron ◽  
Total Iron Content ◽  
Parent Materials ◽  
Surface Areas ◽  
General Chemical ◽  
Detailed Chemical

Soils developed from parent materials derived from uppermost Cretaceous and Tertiary sedimentary rocks have been delineated from those which do not contain any of these younger sediments. The present study was initiated to determine the validity of this delineation. Parent materials from six locations in southwestern Saskatchewan were collected to determine their general chemical and physical properties. Clay fractions from each of these six parent materials were then subjected to detailed chemical and mineralogical analyses. The two parent materials containing the greatest amount of post-Bearpaw bedrock sediments (Jones Creek, Scotsguard) were characterized by substantially more organic carbon and less CaCO3. The presence of coal and the absence of carbonates in local bedrocks were considered to be the source of these deviations. In general, fine clays were comprised of 64–69% smectite, 14–21% illite and 10–13% kaolinite and coarse clay contained 32–39% smectite, 25–34% illite and 11–14% kaolinite. An exception was found in two fine clays which had less smectite but 3–6% vermiculite. Total iron content of the fine clays ranged from 7.16 to 8.11% expressed as Fe2O3. However, only a small fraction of this iron was extractable using the CDB technique. There were no substantial differences in surface areas or CECs of the clay fractions. Despite minor differences in the chemistry and mineralogy of these six parent materials, a separation of the soil associations does not appear to be warranted. Key words: Parent materials, uppermost Cretaceous, Tertiary, bedrock, clay mineralogy

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