scholarly journals Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars

2020 ◽  
Vol 40 (2) ◽  
pp. 326-333 ◽  
Author(s):  
Calionara Waleska Barbosa de MELO ◽  
Matheus de Jesus Bandeira ◽  
Leonardo Fonseca MACIEL ◽  
Eliete da Silva BISPO ◽  
Carolina Oliveira de SOUZA ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Theobroma Cacao ◽  
Fatty Acids Profile ◽  
Theobroma Cacao L

Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

LWT ◽  
2021 ◽  
pp. 111629
Author(s):  
Fernando Ramos-Escudero ◽  
Sandra Casimiro-Gonzales ◽  
África Fernández-Prior ◽  
Keidy Cancino Chávez ◽  
José Gómez-Mendoza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Total Antioxidant Capacity ◽  
Theobroma Cacao ◽  
Cocoa Beans ◽  
Total Antioxidant ◽  
Theobroma Cacao L

scholarly journals Lamb Meat Quality and Carcass Evaluation of Five Autochthonous Sheep Breeds: Towards Biodiversity Protection

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3222
Author(s):  
Maria Giovanna Ciliberti ◽  
Antonella Santillo ◽  
Rosaria Marino ◽  
Elena Ciani ◽  
Mariangela Caroprese ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Meat Quality ◽  
Fatty Acid Content ◽  
Principal Component ◽  
Human Consumption ◽  
Sheep Breeds ◽  
Fatty Acids Profile ◽  
Lamb Meat

In the present study, the evaluation of the carcasses and meat quality, in terms of chemical composition and fatty acid profile, of lambs from five autochthonous sheep breeds (Altamurana, Bagnolese, Gentile di Puglia, Laticauda, and Leccese) reared in continental Southern Italy, were studied. All the carcasses were evaluated according to the EU Mediterranean classification system for carcasses weighing less than 13 kg. Meat chemical composition and fatty acids profile were assessed on both loin and leg commercial cuts. Fatty acid composition of loin resulted in differences among breeds, displaying lower values of saturated fatty acid in Altamurana, Bagnolese, and Leccese breeds and the highest content of polyunsaturated fatty acid in the Altamurana breed. Principal component analysis grouped lamb according to fatty acid content and to conjugated linoleic acid (CLA), omega n-3 and n-6 fatty acids; thus, Altamurana, Bagnolese, and Leccese breeds are characterized by the highest values of CLA content. Our data demonstrated that lamb meat from autochthonous breed has good carcass quality and the content of CLA, n-3, and n-6 was valuable for human consumption; therefore, the valorisation of local meat quality can help to avoid the extinction of the autochthonous breed offering to the market and consumer’s high nutritive products.

The effect of dietaryChlorella vulgarisinclusion on goat's milk chemical composition, fatty acids profile and enzymes activities related to oxidation

2017 ◽  
Vol 102 (1) ◽  
pp. 142-151 ◽  
Author(s):  
E. Tsiplakou ◽  
M. A. M. Abdullah ◽  
A. Mavrommatis ◽  
M. Chatzikonstantinou ◽  
D. Skliros ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Enzymes Activities ◽  
Fatty Acids Profile ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals Effect of different metabolizable energy and soybean oil levels in the diet of laying hens on the egg chemical composition and lipid profile

2009 ◽  
Vol 38 (4) ◽  
pp. 685-689 ◽  
Author(s):  
Bárbara Josefina de Sousa Quirino ◽  
Fernando Guilherme Perazzo Costa ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
Walter Esfrain Pereira ◽  
Raul da Cunha Lima Neto ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Soybean Oil ◽  
Laying Hens ◽  
Feeding Strategy ◽  
Energy Levels ◽  
Egg Yolk ◽  
Metabolizable Energy ◽  
Fatty Acids Profile ◽  
Randomized Design

This study was carried out to evaluate the effects of increasing metabolizable energy and soybean oil levels on the egg chemical composition, total lipids and cholesterol contents and fatty acids profile in the egg yolk. Three hundred and sixty 29 week-old Bovans Goldline semi-heavy commercial layers were used during three periods of 28 days. A completely randomized design were used in a 3 × 3 double factorial arrangement with three soybean oil levels (1, 2 and 3%) and three metabolizable energy levels in the diet (2,600, 2,750 and 2,900 kcal/kg), totalizing nine diets with five replicates of eight birds. No interaction soybean oil × metabolizable energy levels was observed. The metabolizable energy levels did not affect any of the determined characteristics. The moisture, ash and protein contents in the egg yolk and albumen and the lipid and cholesterol contents in the yolk were not affected by the soybean oil levels in the diet, while linoleic acid (C18:3) and linolenic acid (C18:2) levels responded linearly. The use of 2,600 kcal ME/kg and 3% of soybean oil in the diet of laying hens with consumption of 120 g/bird/day is justifiable, since this feeding strategy improves the fatty acids profile of the egg.

scholarly journals Utilization of different vegetable oil sources in diets and the fat acids profile in the growing rabbits meat1

2004 ◽  
Vol 20 (3-4) ◽  
pp. 151-162
Author(s):  
Andréa Barbosa ◽  
C. Scapinello ◽  
N.E. Souza ◽  
M.A.A.F. Barbosa ◽  
Daniela Brito ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Chemical Analysis ◽  
Unsaturated Fatty Acids ◽  
Corn Oil ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Experimental Diet ◽  
Fatty Acids Profile ◽  
The Right

To evaluate the addition of 3% of C.A.N.O.L.A. oil, corn oil and soybean oil to the diets on the chemical composition of rabbits meat, 100 animals were slaughtered, among them 20 with 35 days old and 40 animals with 50 and 70 days old. The slaughtered animals with 35 days old were from broods whose mothers, since the birth received the same experimental diets evaluated after 70 days old. After the slaughter, the right leg meat of each animal was collected and, in each group, receiving the respective experimental diets, were grouped in three composed samples to posterior chemical analysis. The experimental design was in factorial scheme 4x3 (four diets versus three ages) with three replication and 36 analyzed samples. The fatty acids profile deposited in the meat reflects the composition in the experimental diet. The oil addition to the diets, independent of the source decreased the saturated fatty acids level and increased the unsaturated fatty acids in the rabbits meat with the age advance. Particularly, the diet with C.A.N.O.L.A. oil provided the meat with higher monounsaturated fatty acids level and ?3 and lower ?6, resulting in the lower ?6: ?3 ratio.

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