scholarly journals Effect of freeze-dried pasture herbage on ileal digestibility of amino acids and fatty acids in chickens

2018 ◽  
Vol 63 (No. 6) ◽  
pp. 222-229
Author(s):  
M. Skřivan ◽  
M. Marounek ◽  
M. Englmaierová ◽  
E. Skřivanová ◽  
K. Růnová
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Trifolium Pratense ◽  
Unsaturated Fatty Acids ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Dependent Manner ◽  
Ileal Digestibility ◽  
Freeze Dried ◽  
Negative Effect

The ileal digestibility of amino acids and fatty acids in young chickens fed control diet or experimental diets supplemented with freeze-dried pasture herbage at 20 or 40 g/kg was studied. Control diet contained wheat, maize, and soybean meal. Predominant species in the pasture herbage harvested in May were Lolium perenne, Festuca pratensis, and Trifolium pratense. Freeze-dried pasture herbage contained less protein (169 g/kg) and fat (24 g/kg) and more neutral detergent and acid detergent fibre (340 and 210 g/kg) and tannins (12.38 g/kg) than control diet. Concentrations of amino acids, except phenylalanine and threonine, were lower in pasture herbage than in control feed. In both the control feed and freeze-dried pasture herbage, unsaturated fatty acids occurred in higher proportions than saturated fatty acids. In freeze-dried pasture herbage linolenic acid was the main fatty acid. In chickens fed freeze-dried pasture herbage the ileal digestibility of amino acids and fatty acids decreased in a dose-dependent manner. Freeze-dried pasture herbage at 4% in diet had negative effect (P < 0.05) on the digestibility of amino acids and fatty acids in comparison with control diet. But there was no significant effect of 2% freeze-dried pasture herbage in diet on amino acids digestibility. This suggests that pasture herbage contains anti-nutritional factors that inhibit proteolysis and lipolysis. The effect of pasture herbage on digestibility was variable. In chickens fed diets containing 4% freeze-dried pasture herbage, apparent ileal digestibility of amino acids varied from 0.39 (cysteine) to 0.91 (methionine). Variability in the ileal digestibility of fatty acids was less pronounced (from 0.65 to 0.89).

scholarly journals The Use of Juçara (Euterpe edulis Mart.) Supplementation for Suppression of NF-κB Pathway in the Hypothalamus after High-Fat Diet in Wistar Rats

Molecules ◽  
2018 ◽  
Vol 23 (7) ◽  
pp. 1814 ◽  
Author(s):  
Aline Santamarina ◽  
Giovana Jamar ◽  
Laís Mennitti ◽  
Veridiana de Rosso ◽  
Helena Cesar ◽  
...  
Keyword(s):  
Fatty Acids ◽  
High Fat Diet ◽  
Wistar Rats ◽  
Unsaturated Fatty Acids ◽  
Body Weight Gain ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Low Grade ◽  
High Fat ◽  
Freeze Dried

Obesity is associated with modern diets that are rich in saturated fatty acids. These dietary patterns are linked to low-grade proinflammatory mechanisms, such as the toll-like receptor 4/nuclear factor kappa-B (NF-κB) pathway rapidly activated through high-fat diets. Juçara is a berry rich in anthocyanins and unsaturated fatty acids, which prevents obesity and associated comorbidities. We evaluated the effect of different doses of freeze-dried juçara pulp on NF-κB pathway after the consumption of short-term high-fat diet. Male Wistar rats with ad libitum access to food and water were divided into four groups: Control diet (C), high-fat diet (HFC), high-fat diet with 0.25% juçara (HFJ 0.25%), and high-fat diet with 0.5% juçara (HFJ 0.5%). Energy intake and body weight gain were increased in HFC and HFJ 0.5% groups compared to C group. The hypothalamus weight reduced in the HFC group compared to C and HFJ 0.25% groups. Cytokines, MYD88, TRAF6, and pNF-κBp50 levels in the hypothalamus, serum triacylglycerol, LDL-cholesterol (LDL-C), and free fatty acid levels were improved in the HFJ 0.25% group. In summary, the HFJ 0.25% group had better protective effects than those in the HFJ 0.5%. Therefore, 0.25% juçara can be used to protect against central inflammation through the high-fat diet-induced NF-κB pathway.

scholarly journals Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

2017 ◽  
Vol 54 (2) ◽  
pp. 368-374
Author(s):  
Roxana Nicoleta Ratu ◽  
Marius Giorgi Usturoi ◽  
Daniel Simeanu ◽  
Cristina Simeanu ◽  
Alexandru Usturoi ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Storage Conditions ◽  
Mean Values ◽  
Chemical Content

n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.

scholarly journals Time-Restricted Feeding a High-fat Diet in Mice Elevates Plasma Concentration of Saturated Fatty Acids but Reduces Concentrations of Multiple Amino Acids (OR27-02-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Bret Rust ◽  
Aaron Mehus ◽  
Joseph Idso ◽  
Matthew Picklo
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Energy Expenditure ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Plasma Metabolites ◽  
Dark Phase ◽  
Restricted Feeding ◽  
High Fat ◽  
Branched Chain

Abstract Objectives Obesity and obesity-related disease contribute to health care costs and pose serious health risks. Rodent studies indicate that time-restricted feeding (TRF) may be effective in reducing adiposity and metabolic disease associated with obesity. However, the metabolic pathways impacted by TRF in the context of obesogenic, high-fat (HF) diets need clarity. In the present work we examined the metabolomic changes in plasma induced by TRF of a HF diet in mice compared to a HF diet eaten ad libitum (AL) vs AL intake of a low-fat (LF) control diet. Methods Male mice (12 weeks old) were fed a LF-AL diet (16%en fat), a HF-AL diet (48%en fat) or a HF diet restricted to feeding for 12 hours per day during the dark phase (HF-TRF). In week 9 of the study, energy expenditure data were collected. After 12 weeks, animals were fasted and plasma collected for clinical chemistries and metabolomic analysis. Multivariate analysis was used to discriminate diet treatments in untargeted metabolomic data. Results Energy expenditure measurements throughout the day showed a markedly reduced fasting respiratory exchange ratio (RER) in HF-TRF mice during the inactive (light) phase compared to AL groups. Measures of insulin resistance, while increased with HF-AL intake, were resolved in the HF-TRF group. Partial least squares discriminant analysis revealed plasma non-esterified fatty acids (NEFA) and amino acids (AA) to be important discriminators between diet treatments. TRF resulted in elevated NEFA concentrations of the saturated fatty acids (12:0 to 18:0) and the polyunsaturated fatty acids α-linolenic acid and linoleic acid compared to HF-AL. Conversely, the concentrations of aromatic and branched chain amino acids were reduced in HF-TRF mice compared to HF-AL mice. Conclusions Alterations in plasma metabolites following TRF of a HF diet are consistent with greater lipid utilization during the inactive phase as reflected in the RER. Decreases in the aromatic and branched chain amino acid concentrations are consistent with improved insulin sensitivity in humans. Funding Sources This work was supported by USDA-ARS project 3062-51000-053-00D. Supporting Tables, Images and/or Graphs

scholarly journals The Effect of the Degree of Spotting on Some of the Components of Friesian Cows' Milk

2018 ◽  
Vol 7 (1) ◽  
pp. 96-101
Author(s):  
Raed Kawkab Abdul-Hussein
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
College Of Agriculture ◽  
Milk Cows ◽  
Food Conditions ◽  
Animal Resources ◽  
Friesian Cows

The present experiment has been conducted in the livestock field of the  Department of Animal Resources- College of Agriculture /University of Qadissiyah for two months in which 30 Friesian cows are used . Cows are Characterized  by varying degree of spotting of scalp skin (white to black).  All cows of the experiment have undergone under a single food conditions in order to state the effect of  the degree of spotting on  some amino acids and fatty milk cows in the experiment. Results of this study show no significant effect of the level of 5% for the characteristic of spotting on any of the amino and fatty acids under the study. The overall average for the essential amino acids is as follows: methionine 0.16 , leucine 0.44  , Isoleucine 0.28 and phenylalanine 0.26 g / 100 g, respectively. While the overall average for the non-essential amino acids: Glutamic 1.38 , Arginine 0.20 , Glycine 0.19 and Glutamine  0.19 g / 100 g, respectively. The overall average of  the  saturated fatty acids as follows: myristic 1.26, Palmaitic1.22 , Stearic0.65 and Butyric 2.16 g / 100 g, respectively, while the overall average for the unsaturated fatty acids is as follows: linoleic  0.83 , oleic 1.55 , α-linoleic 1.07 and Arachidonic 0.22  g / 100 g on respectively.

Nutritional profile of the wild harvested armoured cricket (Acanthoplus discoidalis) (Orthoptera: Tettigoniidae) in northern region of Zimbabwe

2021 ◽  
pp. 1-10
Author(s):  
A.K. Mugova ◽  
C.J. Zvidzai ◽  
R. Musundire
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
G Protein ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Daily Intake ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Nutritional Profile ◽  
Weight Content

Armoured crickets are an important food source in some parts of Zimbabwe. These insects are abundant in some regions but however, they are under utilised and not much is known about their nutritional value. The aim of this study was to determine the nutritional profile of the armoured cricket (Acanthoplus discoidalis). Armoured crickets were collected from a structured sampling framework in Mbire district Mashonaland Central province of Zimbabwe. Removal of the head and thorax, degutting and boiling were done. A proximate analysis was carried out followed by mineral, amino acid and fatty acid profiling of the prepared insects. Analyses were done on a dry basis. A. discoidalis contained 69.2% protein, 16.8% fat, 8.6% ash, 1.2% carbohydrate, 4.2% chitin and 454.3 Kcal/100 g energy. A 100 g dry weight quantity of insect contains 11.48 mg iron which is enough to meet the required daily intake of 10.0-20 mg/day for an adult. The zinc (4.37 mg/100 g dry weight) and phosphorus (491.4 mg/100 g dry weight) content in A. discoidalis almost meets the reference nutrient intake for adults. Essential amino acids, leucine (60.7 mg/g protein) had the highest concentration followed by phenylalanine+tyrosine (59.3 mg/g protein), valine (48.4 mg/g protein), lysine (46.7 mg/g protein), threonine (37.4 mg/g protein), isoleucine (26.4 mg/g protein), methionine+cysteine (20.9 mg/g protein) and histidine (16.5 mg/g protein) the least concentration. In total, 9 saturated fatty acids were determined of which stearic acid and palmitic acid had the highest concentrations of 2,034.5 mg/100 g and 2,005.3 mg/100 g respectively. Four mono unsaturated fatty acids were determined of which oleic acid and palmitoleic acid had the highest concentrations of 361.4 mg/100 g and 305.2 mg/100 g respectively. Four poly-unsaturated fatty acids were determined of which eicosapentaenoic and α-linolenic acid had the highest concentrations of 1,598.0 mg/100 g and 185.6 mg/100 g respectively. A. discoidalis is good source of protein, the minerals iron, zinc and phosphorus, some essential amino acids and poly-unsaturated fatty acids.

Uncoupling of cardiac cells by fatty acids: structure-activity relationships

1991 ◽  
Vol 260 (3) ◽  
pp. C439-C448 ◽  
Author(s):  
J. M. Burt ◽  
K. D. Massey ◽  
B. N. Minnich
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Decanoic Acid ◽  
Cardiac Cells ◽  
Neonatal Rat ◽  
Heart Cells ◽  
Dependent Manner ◽  
Rat Heart Cells

The permeability and conductance of gap junctions between pairs of neonatal rat heart cells were rapidly and reversibly decreased by oleic acid in a dose- and time-dependent manner. Other unsaturated fatty acids (C-18: cis 6, 9, or 11, and C-18, 16, and 14, cis 9), saturated fatty acids (C-10, 12, and 14), and saturated fatty alcohols (C-8, 10, and 12) also caused uncoupling. The most effective compounds of the unsaturated and saturated fatty acid and saturated fatty alcohol series caused essentially complete uncoupling at comparable aqueous concentrations. However, oleic acid uncoupled cells at membrane concentrations as low as 1 mol%, whereas decanoic acid required upwards of 35 mol%. The channels that support the action potential remained functional at these same membrane concentrations. The data are discussed in terms of the possible mechanism by which these compounds cause uncoupling and the possible role of uncoupling by nonesterified free fatty acids in the initiation of arrhythmias during and after ischemic insults.

CHANGES IN THE LIPID COMPOSITION OF THE INTERNAL ORGANS OF FETAL PIGS FROM SOWS FED DIFFERENT DIETARY FATS

1989 ◽  
Vol 69 (2) ◽  
pp. 441-448 ◽  
Author(s):  
E. R. FARNWORTH ◽  
J. K. G. KRAMER
Keyword(s):  
Fatty Acids ◽  
Total Lipid ◽  
Unsaturated Fatty Acids ◽  
Maternal Diet ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Dietary Fats ◽  
Developmental Changes ◽  
Internal Organs ◽  
Percent Composition

Heart, liver, lungs and kidneys were taken from fetal pigs at 57, 85, and 110 d of gestation. Sows had been fed either a no-fat-added control diet or one with either added tallow (high in saturated fatty acids) or added soybean oil (high in unsaturated fatty acids). Maternal diet had no significant effect on organ weight, organ total lipid, or the percent composition of nine lipid classes in the total lipid extracts. Significant changes in composition were found as the fetuses developed, and differences in composition were also evident among tissues. The fatty acid composition of the triglyceride, phosphatidylcholine and phosphatidylethanolamine fractions of the four internal organs also showed developmental changes. Key words: Fetus, lipid, pig, organs, development

Physicochemical and sensory properties of dry-cured ham with dietary processed-sulfur supplementation

2017 ◽  
Vol 57 (1) ◽  
pp. 191
Author(s):  
Ji-Han Kim ◽  
Ha-Young Noh ◽  
Gyum-Heon Kim ◽  
Su-Jin Ahn ◽  
Go-Eun Hong ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Oxidation Stability ◽  
Sensory Properties ◽  
Plate Count ◽  
Nutrient Quality ◽  
Dry Cured Ham ◽  
T1 And T2

The aim of the present study was to explore the changes in physicochemical and sensory properties of dry-cured ham (from pigs that received a dietary supplement of processed sulfur, PS), as a function of the level of dietary PS. The following three groups were tested: (1) commercial basal feed (control, CON); (2) 0.1% of PS in the control diet (T1); and (3) 0.3% of PS in the control diet (T2). Dry-cured ham from T2 pigs had a higher moisture content and lower fat concentration than did that from the control pigs. Dry-cured ham T1 and T2 samples showed excellent lipid oxidation stability during storage and showed positive aroma scores in comparison with CON samples. Nonetheless, the total microbial plate count of dry-cured ham T1 (or T2) samples was significantly lower than that of CON samples, and volatile basic nitrogen of T1 (or T2) samples was higher than that of CON samples (P < 0.05). Concentrations of total free amino acids and sulfur-containing amino acids of ham T1 or T2 samples were significantly (P < 0.05) higher than those of control samples. Concentrations of polyunsaturated fatty acids of ham T1 and T2 samples were significantly higher than that of CON samples, whereas concentration of saturated fatty acids of CON samples was significantly higher. Thus, dry-cured ham from pigs receiving 0.3% PS in the diet showed the lowest fat concentration, increased nutrient quality and extended shelf life.

Sensorial, Physico-chemical and Nutritive Characterization of Paddlefish (Polyodon spathula) Meat

2018 ◽  
Vol 69 (10) ◽  
pp. 2837-2844
Author(s):  
Cristina Simeanu ◽  
Benone Pasarin ◽  
Paul Corneliu Boisteanu ◽  
Daniel Simeanu ◽  
Marius Gheorghe Dolis ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Muscular Tissue ◽  
Polyodon Spathula ◽  
Transversal Section ◽  
Mean Diameter ◽  
Epaxial Muscles

In the current paper were studied a number of 200 sturgeons from Polyodon spathula of 4th summer (P.s.3+) breed, reared in a fishery farm from North-East of Romania. Studying of modification of sensorial characteristics of meat, analysed just after fishing and during preservation by refrigeration during 15 days (+2 � +4oC), show an optimal keeping period by refrigeration of the studied fishes for 5-6 days. The pH level from the studied muscles oscillated between values 7.9 and 7.11, after slaughtering, and at 24 h after slaughtering between 6.88 and 6.89. The water content of fillet (lateral muscles) had values of 75.41%; protein content of fillet (lateral muscles) had values of 19.89%; lipid content of fillet (lateral muscles) was 3.45%; collagen content of fillet (lateral muscles) had values of 4.14%. The values of water-protein rate (w/p = 3.79) placed the analyzed paddlefishes in the second category; energetic value of fillet gathered from studied fishes was 114.31 kcal/100 g. The rate of amino-acids from the total sum was 26.23% for the essential amino acids, 4.61% for semi-essential amino acids and 69.16% for non-essential amino acids. As rate the quantity of saturated fatty acids recorded the value of 25.64% for epaxial muscles, respectively 25.83% for hypaxial muscles; rate of mono-unsaturated fatty acids was 54.77% for epaxial muscles and 54.50% for hypaxial muscles; poly-unsaturated fatty acids had a rate of 19.59% for epaxial muscles and 19.67% for hypaxial muscles. Through histological studies for establishing the rate of muscular and conjunctive tissues from meat of studied paddlefishes, was observed that in case of lateral muscles mean diameter had an intermediary value of 43.42 �. Those data leaded to obtain a mean area for transversal section of 1485.74 �2. Mean diameter of muscular fibre (43.42 �) characterize a meat with fine texture. Profile on transversal section of muscular fibres had an ellipsoidal shape; fact which was enlightened by the rate between great diameter and small diameter (GD/SD) which varied between 1.35/1 -1.61/1. The rate of the main tissue categories in composition of lateral muscles gathered from analysed paddlefishes revealed the fact that mean rate of muscular tissue was of 70.47%, while mean rate of conjunctive tissues was of only 29.52%.

scholarly journals Nutritional, microbial and sensory quality evaluation of fermented Setipinnaphasa, Hamilton 1822, (PhassyaShidal), marketed in North-east India

2017 ◽  
Vol 9 (1) ◽  
pp. 237-244
Author(s):  
Bipul Kumar Kakati ◽  
Umesh Ch Goswami
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Sensory Quality ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Bacterial Flora ◽  
Physicochemical Analysis ◽  
Raw Material ◽  
North East ◽  
The North

Fermented Setipinnaphasa (Phassya Shidal) is a traditional fish product, popular in the north eastern states of India, because of its typical flavor and aroma. The proximate composition, biochemical, microbiological and sensory qualities of Phassya Shidal available in markets were studied. The results of the analysis showed that the market samples of Phassya Shidal were a good source of protein (27.20%). The pH and moisture content were 6.2 and 37.52%, respectively. Both Phassya Shidal and fresh Setipinnaphasa (raw material) were rich in lysine, leucine, valine, aspartic acid, alanine and glutamic acid. The effect of fermentation on the amino acids content of the sample was not significant except in histidine (P<0.05). An increase in the contents of fatty acids and amino acids composi-tion was observed in the Phassya Shidal during fermentation. Significant variations (P<0.05) in the proportions of some unsaturated fatty acids were noticed between product and fresh fish. The major saturated fatty acids were C16:0 and C18:0. The Oleic acid was the prominent monounsaturated fatty acid. The dominant polyunsaturated fatty acids (PUFA) were of the n-3 series. The major PUFA found chiefly in linoleic acid and linolenic acid in both the samples. The physicochemical analysis revealed that the product was of acceptable quality. The bacterial flora of Phaasya Shidal comprised of Staphylococcus aureus, Streptococcus spp. and Escherichia coli indicating unhygienic handling practices during preparation and storage. Though the product had acceptable sensory quality, strict hygienic measures should be adopted during processing to safeguard the health of the consumers.

Sign in / Sign up

Export Citation Format

Share Document