scholarly journals The effect of linseed pufa n-3 and probiotics on fatty acid composition and cholesterol level in Longissimus dorsi muscle of fatteners

2003 ◽  
Vol 19 (3-4) ◽  
pp. 31-36 ◽  
Author(s):  
T. Barowicz ◽  
W. Migdał ◽  
M. Pieszka ◽  
Branislav Zivkovic
Keyword(s):  
Fatty Acids ◽  
Total Cholesterol ◽  
Cholesterol Level ◽  
Total Cholesterol Level ◽  
Cholesterol Content ◽  
Longissimus Dorsi ◽  
Fatty Acids Composition ◽  
Fresh Tissue ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

The experiment involved 24 Polish Landrace gilts, divided into 2 groups, and fed from 70 to 100 kg b.w. with a complete mixture containing 15% full fat flax with or without 0.35% probiotic (Acid Pack 4 Way). The experiment concluded with slaughtering, and dissection, meat of Longissimus dorsi muscle was sampled to determine fatty acids composition and total cholesterol content. The supplement was observed to have no effect on fattening, slaughter and physicochemical traits of meat. The probiotic supplement did not significantly affect the composition of fatty acids in Longissimus dorsi muscle. Total cholesterol level was observed to decrease from 61.3 to 55.5 mg/100 g fresh tissue. There were significant differences between HDL increases and LDL decreases in blood serum of the probiotic supplemented animals (P?0.01).

scholarly journals Effect of mono and polyunsaturated fatty acids on muscle cholesterol level in fattening pigs

2005 ◽  
Vol 21 (1-2) ◽  
pp. 49-54 ◽  
Author(s):  
M. Pieszka ◽  
T. Barowicz ◽  
W. Migdalt ◽  
Branislav Zivkovic
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Total Cholesterol ◽  
Cholesterol Level ◽  
Linseed Oil ◽  
Cholesterol Content ◽  
Control Group ◽  
Longissimus Muscle ◽  
Fresh Tissue ◽  
Fattening Pigs

The effect of supplementing fattening pigs with oils differing in MUFA (monounusaturated fatty acids) and PUFA (polyunsaturated fatty acids) level addition for fatteners diets on the cholesterol content of m. longissimus was investigated. In a feeding trial with 48 crossbred pigs [? ($ White Polish Large x S Polish Landrace) x <$ Pietrain] randomly assigned to four treatments groups of 12 animals each (6 gilts and 6 barrows), dietary supplements of 3% maize, sunflower or linseed oil in the experimental groups and of 3% lard in the control group were applied. Total cholesterol in the longissimus muscle of linseed oil supplemented pigs was found to decrease significantly (PO.01) compared to the lard-fed pigs (60.75 vs. 71.37 mg/100 g of fresh tissue). Similar tendencies for reduced cholesterol level in longissimus muscle of sunflower and maize oil supplemented pigs were also noted. The production of pork with reduced total cholesterol seems to be important in terms of consumer health and culinary value.

scholarly journals Longissimus dorsi fatty acids composition of Bos indicus and Bos indicus x Bos taurus crossbred steers finished in pasture

2003 ◽  
Vol 46 (4) ◽  
pp. 601-608 ◽  
Author(s):  
Ivanor Nunes do Prado ◽  
Fernanda Barros Moreira ◽  
Makoto Matsushita ◽  
Nilson Evelázio de Souza
Keyword(s):  
Fatty Acids ◽  
Bos Taurus ◽  
Bos Indicus ◽  
Protein Supplementation ◽  
Longissimus Dorsi ◽  
Fatty Acids Composition ◽  
Pennisetum Americanum ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Fat Thickness

Studies were carried out to evaluate the fatty acids composition of Longissimus dorsi muscle, with or without fat thickness, of Bos indicus and Bos indicus x Bos taurus crossbred steers finished in millet (Pennisetum americanum L.) or star grass (Cynodon plectostachyus Pilger) pasture systems with mineral or mineral protein supplementation. Neither the treatment nor the genetic group had effect on meat fatty acids composition. The cut had effect on meat fatty acid composition. The meat without fat thickness had 11% of PUFA, 43% of MUFA and 45% of SFA. The meat with fat thickness had 5% of PUFA, 44% of MUFA and 50% of SFA. PUFA/SFA ratio was 0.10 and 0.25 and n-6/n-3 ratio was 0.80 and 1.27 for cuts with and without fat thickness.

scholarly journals Fatty acid composition of the longissimus dorsi muscle in crossbred steers fed different sources of fatty acids

2012 ◽  
Vol 41 (7) ◽  
pp. 1706-1712 ◽  
Author(s):  
Gabriela Aferri ◽  
Paulo Roberto Leme ◽  
Angélica Simone Cravo Pereira ◽  
Saulo da Luz e Silva ◽  
Soraia Marques Putrino ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Different Sources

Effects of flavonoids from Allium mongolicum Regel as a dietary additive on meat quality and composition of fatty acids related to flavor in lambs

2019 ◽  
Vol 99 (1) ◽  
pp. 15-23 ◽  
Author(s):  
Wangjing Liu ◽  
He Ding ◽  
Khas Erdene ◽  
Renwei Chen ◽  
Qier Mu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Basal Diet ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Meat Flavor

Sixty male Small-tailed Han sheep (initial body weight: 42.5 ± 4.1 kg) were assigned randomly and averagely into four groups to evaluate effects of flavonoids extracted from Allium mongolicum Regel (AMR) on meat quality and composition of fatty acids related to flavor in longissimus dorsi muscle of lambs. Lambs of four groups were fed a basal control diet (C), and basal diet + three different amounts of flavonoids extracted from the AMR; those were 11 mg kg−1 (Flav 11), 22 mg kg−1 (Flav 22), or 33 mg kg−1 (Flav 33), respectively. Dressing percentage, loin eye area, cooking loss, and pressing loss were affected by treatments (P < 0.05). Percentage of intramuscular fat, the concentrations of eicosapentaenoic acid, C18:0, total saturated fatty acids, monounsaturated fatty acid, and 4-methyloctanoic acid in longissimus dorsi muscle were changed by treatments (P < 0.05). Addition of AMR to diet improved the meat quality and had favorable effects on fatty acid composition related to meat flavor in longissimus dorsi muscle.

scholarly journals Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit

2019 ◽  
Vol 49 (5) ◽  
Author(s):  
Xue Shan
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Partial Least Squares Regression ◽  
Unsaturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Phospholipid Fatty Acids ◽  
Longissimus Dorsi ◽  
Least Squares Regression ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

ABSTRACT: The effect of boiling, microwaving and aluminium (Al) foil-baking on composition of intramuscular phospholipid fatty acids of Inra rabbit was evaluated. Results showed that, the proportion of polyunsaturated fatty acids (PUFA)(e.g. C18:2n-6, C20:4n-6, C20:5n-3, C22:5n-3 and C22:6n-3) and monounsaturated fatty acids (MUFA)(e.g. C18:1n-7 and C18:1n-9) of treated longissimus dorsi muscle (LD) decreased, whilst the proportion of saturated (SFA)(e.g. C16:0 and C18:0) and n-6/n-3 value increased during cooking. Among the three treatments, microwaving can do better to stop the unsaturated fatty acids (UFA) being destroyed than boiling and Al foil-baking. However, boiling treatment did more serious damage to PUFA portion. Even so, the n-6/n-3 values of all of the cooked LD were within the recommended range. By analysis of partial least squares regression (PLSR), the microwaving treatment was more suitable in reserving UFA of intramuscular phospholipids from inra rabbit.

scholarly journals Fatty acid profile in meat of culling ewes in different feedlot periods fed diets containing levels of inclusion of linseed

2016 ◽  
Vol 37 (4Supl1) ◽  
pp. 2321 ◽  
Author(s):  
Ana Claudia Radis ◽  
Francisco De Assis Fonseca de Macedo ◽  
Natalia Holtz Alves Pedroso Mora ◽  
Claudete Regina Alcalde ◽  
Jesuí Vergilio Visentainer ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Longissimus Dorsi ◽  
Long Chain Fatty Acids ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Randomized Design ◽  
Animal Feeding ◽  
Low Levels ◽  
Completely Randomized Design

Linseed plays an important role in animal nutrition as it contains long-chain fatty acids in its composition, which, once absorbed, are incorporated into meat and milk. For evaluate the concentration of fatty acids in the Longissimus dorsi muscle of culling ewes fed diets containing levels of inclusion of linseed, 88 culling ewes were used with an average initial body weight of 37.65 ± 6.98 kg were distributed in a completely randomized design with 12 treatments. Treatments consisted of the interaction between levels of linseed (0, 5, 10, and 15%) and days in feedlot (30, 45, and 60). The most present fatty acids in the composition of the muscle L. dorsi were palmitic (27.32 g 100 g-1) and stearic (17.77 g 100 g-1). Saturated acids remained at low levels as the animals were fed greater levels of linseed, demonstrating the importance of introducing quality foods in animal feeding. Oleic acid was the most present monounsaturated fatty acid, with 40 g 100 g-1. Palmitoleic and elaidic fatty acids increased linearly as the linseed inclusion in the diet was increased. Polyunsaturated acids increased with the presence of linseed in the diet. For the linolenic acid (C18: 3n3), the best result was with inclusion of 10% of linseed in the total diet. All groups of animals that received linseed obtained better n6:n3 ratios, which varied from 1.81 to 4.14. The higher CLA values obtained in this study are related to the higher amounts of inclusion of linseed in the sheep diet, varying from 1.15 to 5.72 g 100 g-1. It is recommended culling ewes supplemented with inclusion of 10% linseed, for 60 days in feedlot, because they comprise a larger number of favorable traits regarding to the profile fatty acids of Longissimus dorsi.

scholarly journals Effect of chestnuts level in the formulation of the commercial feed on carcass characteristics and meat quality of Celta pig breed

2016 ◽  
Vol 14 (2) ◽  
pp. e0603 ◽  
Author(s):  
Carmen De Jesús ◽  
Rubén Domínguez ◽  
Jesús Cantalapiedra ◽  
Antonio Iglesias ◽  
José M. Lorenzo
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Monounsaturated Fatty Acids ◽  
Production Costs ◽  
Longissimus Dorsi ◽  
Control Group ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Colour Parameters

The effect of including chestnuts in the formulation of the feed on carcass characteristics and meat quality from 24 castrated males Celta pigs was studied. The inclusion of 15% of chestnut (CH15) improved (p<0.01) the carcass (118 vs. about 104 kg) and live weights (149 vs. 133-139 kg). Killing out percentage was also better for chestnuts groups than for control group. With regards the morphometric parameters, there were no statistically significant (p>0.05) differences except for the carcass length and ham length, for which the CH15 group proved to be the group with the longest sizes. The diet did not affect the physicochemical properties (colour parameters, water holding capacity and shear force) of longissimus dorsi muscle. The composition of some fatty acids of the longissimus dorsi muscle was affected by diet. The total saturated (35-38%) and total polyunsaturated fatty acids (8-10%) did not present differences. However, the increase of chestnut in the diet increased (p<0.05) the monounsaturated fatty acids in intramuscular fat (57% in CH25 vs. 53% in control and CH15). Within monounsaturated fatty acids, the C18:1n9 was the most influenced by the diet. The expression of the enzyme that synthesizes C18:1n9 depend on the composition of the diet. Therefore, the lower content of protein and the higher amounts of C18:1n9 and C18:2n6 in the chestnut could be explaining the greater content of C18:1n9 in muscle of chestnut-fed animals. The main conclusion is that including chestnuts in the diet would allow reduce production costs with no effect or even improving carcass measurements and meat quality.

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