scholarly journals Comparative analysis of fatty acid profile and cholestrol content in table eggs from different genotype hens

2011 ◽  
Vol 27 (3) ◽  
pp. 669-677 ◽  
Author(s):  
Z. Pavlovski ◽  
Z. Skrbic ◽  
M. Lukic ◽  
S. Lilic ◽  
V. Krnjaja ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Comparative Analysis ◽  
Fatty Acid Profile ◽  
Dry Matter ◽  
Cholesterol Content ◽  
Naked Neck ◽  
Free Range ◽  
Housing Systems ◽  
Cage System

Alternative (non-conventional) poultry housing systems are introduced into production, on the one hand for the benefit of poultry welfare and, on the other hand because of the quality of eggs, i.e. the association/correlation between quality of life of hens and quality of product is established. Data obtained in the comparative analysis for proximate composition, fatty acid profile and cholesterol content of whole egg of genotype (Hy line and Naked N) housed in different systems (cage and free range) are presented in this study. Eggs from Naked Neck hens reared in free range system had statistically significantly higher content of dry matter, fat, protein and ash compared to genotype Hy line housed in both systems. Eggs obtained from genotype Hy line hens reared in free range system, in comparison to cage system, had higher content of dry matter, fat and ash, although the differences were not statistically significant, whereas the difference in the protein/albumen content in Hy line hens housed in cages compared to free range was statistically significant. Significantly lower content of n-6 fatty acids was established in eggs from Naked Neck hens (13.32) compared to eggs obtained from Hy-line hens housed on free range (17.46) and Hy-line hens housed in cage system (18.02). Content of toxic elements (Cd < 0.001 mg/kg; Pb < 0.05 mg/kg; As < 0.01 mg/kg; Hg < 0.005 mg/kg) in all three groups of eggs was in compliance with standards stipulated in the Article 9a, Annex 5, Rulebook on maximum residue limits for plant protective compounds in food and feed for which maximum reside limits are established.

scholarly journals Meat production characteristics of Turkish native breeds: II. meat quality, fatty acid, and cholesterol profile of lambs

2019 ◽  
Vol 62 (1) ◽  
pp. 41-48 ◽  
Author(s):  
Yüksel Aksoy ◽  
Ümran Çiçek ◽  
Uğur Şen ◽  
Emre Şirin ◽  
Mustafa Uğurlu ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Dry Matter ◽  
Cholesterol Content ◽  
Intramuscular Fat ◽  
Meat Production ◽  
Target Weight ◽  
Indigenous Sheep ◽  
Water Holding

Abstract. The study conducted a comparison of meat quality, fatty acid profile, and cholesterol amounts of longissimus dorsi (LD) and semitendinosus (ST) muscles of male lambs born to Turkish indigenous sheep breeds raised under intensive conditions. A total of 36 singleton male lambs were used as experimental animals of the Akkaraman (A), Morkaraman (M), Awassi (IW), Karayaka (KR), Kıvırcık (KV), and Middle Anatolian Merino (MAM) pure breeds. All lambs were fed the same diet until they reached a target weight of 40 kg weight. After the feeding period, all lambs were slaughtered and LD and ST muscle samples were collected to determine meat quality traits, fatty acid profile, and cholesterol amounts. Although there were no significant differences between lambs in terms of the fatty acid profile of LD and ST muscles, KR lambs had a higher cholesterol content in both muscles in comparison with the lambs born to other breeds (p<0.05). While water-holding capacity, dripping loss, pH, color, dry matter, ash, and intramuscular fat values of ST muscles showed differences among breeds (p<0.05), dripping loss, pH, cooking loss, color, dry matter, ash, protein, and intramuscular fat values of LD muscles differed between breeds (p<0.05). The data of the current study indicated that meat quality characteristics and cholesterol contents of Turkish indigenous breeds showed differences, and these differences may be used for alternative lamb meat production for the consumer.

scholarly journals Meat quality and fatty acid profile of the musculus longissimus lumborum in Czech Fleckvieh, Charolais and Charolais × Czech Fleckvieh bulls fed different types of silages

2010 ◽  
Vol 55 (No. 11) ◽  
pp. 479-487 ◽  
Author(s):  
L. Bartoň ◽  
D. Bureš ◽  
V. Kudrna
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Dry Matter ◽  
Intramuscular Fat ◽  
Quality Parameters ◽  
Dietary Energy ◽  
Maize Silage ◽  
Different Types ◽  
Longissimus Lumborum

The effects of breed and diet containing different types of silages on meat quality parameters and fatty acid profile of m. longissimus lumborum (MLL) were evaluated in a total of 30 Czech Fleckvieh (CF), Charolais (CH) and Charolais &times; Czech Fleckvieh (CH &times; CF) bulls. The animals were fed two mixed diets: MS (based on maize silage) and LCS (based on legume-cereal mixture silage and lucerne silages) with different concentrations of dietary energy and fatty acids. The MLL from CH bulls had the lowest content of dry matter (P &lt; 0.01), less protein (P &lt; 0.01) and lighter meat (P &lt; 0.01) compared to the CF. The extensive LCS diet reduced dry matter (P &lt; 0.01) and intramuscular fat (P &lt; 0.01) and increased the content of hydroxyproline (P &lt; 0.05). The CH bulls exhibited higher PUFA n-3 (P &lt; 0.05) and lower MUFA (P &lt; 0.05) compared to the CF, with the CH &times; CF being intermediate. The LCS diet enhanced the proportions of PUFA (P &lt; 0.05) and PUFA n-3 (P &lt; 0.001) and reduced MUFA (P &lt; 0.001). In conclusion, both breed and diet affected the meat quality and fatty acid profile of the intramuscular fat of the bulls. The replacement of maize silage with the legume-cereal mixture and lucerne silages in the diet reduced the concentration of intramuscular fat and improved its fatty acid profile from the human nutrition perspective.

scholarly journals Fatty Acid Profile, Lipid Quality and Squalene Content of Teff (Eragrostis teff (Zucc.) Trotter) and Amaranth (Amaranthus caudatus L.) Varieties from Ethiopia

2021 ◽  
Vol 11 (8) ◽  
pp. 3590
Author(s):  
Endale Amare ◽  
Luca Grigoletto ◽  
Viviana Corich ◽  
Alessio Giacomini ◽  
Anna Lante
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Functional Foods ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
Gluten Free ◽  
Amaranthus Caudatus ◽  
Lipid Quality ◽  
Squalene Content

Teff and amaranth are gluten-free cereals with significant nutritional and health benefits. However, they are underutilized and known in limited areas of the world. The present study evaluated the fatty acid profile, crude fat, squalene content and lipid quality of seven teff (Eragrostis teff (Zucc.) Trotter) and three amaranth (Amaranthus caudatus L.) varieties from Ethiopia. The fat content ranged from 2.92 to 3.34% (averaging 3.06%) and from 8.28 to 9.21% (averaging 8.6%) for teff and amaranth, respectively. Linoleic, oleic and palmitic acid were predominant in both teff and amaranth, accounting for approximately 89 and 85% of total fatty acid content, respectively. The saturated to unsaturated fatty acids ratio ranged from 0.30 to 0.32 in teff and from 0.38 to 0.40 in amaranth. The parameters used to describe lipid quality, i.e., thrombogenicity and atherogenicity indices, show that teff was superior over amaranth, suggesting a preference for the former for healthy food formulation. The squalene content of white amaranth (486.54 mg/100 g DM) was significantly higher than that of the other two varieties (327.54 and 340.81 mg/100 g DM for red and brown amaranth, respectively). In general, both gluten-free crops should be exploited for their potential as ingredients for the development of novel functional foods.

scholarly journals Influence of Meat Type, Sex and Storage Time on Fatty Acid Profile of Free Range Dalmatian Turkey

2016 ◽  
Vol 39 (2) ◽  
pp. 167-174 ◽  
Author(s):  
Maja Mauric ◽  
Kristina Starcevic ◽  
Sven Mencik ◽  
Mario Ostovic ◽  
Anamaria Ekert Kabalin
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Point Of View ◽  
Chain Polyunsaturated Fatty Acid ◽  
Turkey Meat ◽  
Free Range ◽  
Health Promoting ◽  
And Storage ◽  
Slow Growing ◽  
Meat Type

AbstractDalmatian turkey is a slow growing breed kept in free range systems. It is a type of “old fashioned poultry” whose meat is present on the market and accepted by consumers. However, no information about its meat quality and fatty acid profile is available. The chemical composition of the meat was influenced by gender and meat type and these differences could be important from the consumer’s point of view. Fatty acid composition was characterized by the predominance of n6 fatty acids, especially C18:2n6 and a high n6/n3 ratio. Increased time of storage strongly reduced the long chain polyunsaturated fatty acid (LC PUFA) and increased atherogenicity and thrombogenicity indices (AI and TI) in thigh tissue. The content of beneficial n3 PUFA was influenced by meat type, with lower values of C18:3n3 and higher values of LC PUFA in the breast compared to the thighs. The potential intake of LC PUFA of comercial turkey in the human diet was lower in comparison to poultry fed with complete feed mixtures. An interesting fact was the higher DHA values in comparison with DPA values in breast tissue, which is characteristic of old poultry breeds. The Dalmatian turkey is a highly valued traditional product and an important archaic breed for gene preservation and biodiversity. Nevertheless, Dalmatian turkey meat could be even further improved by minimal dietary manipulation to become a product with additional health promoting effects.

Influence of dietary fatty acids on adipose tissue composition and subsequent eating quality of finishing pigs

1996 ◽  
Vol 1996 ◽  
pp. 155-155
Author(s):  
M S Redshaw ◽  
J Wiseman ◽  
D J A Cole ◽  
J D Wood ◽  
M Enser ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Fatty Acids ◽  
Eating Quality ◽  
Finishing Pigs ◽  
Tissue Composition

It is well established that the fatty acid combustion of adipose issue in pigs (non-ruminants) may be manipulated by changes in the fatty acid profile of the diets. The objective of this program of work was to quantify the responses of adipose depots of finishing pigs to changes in the level and profile of dietary fatty acids and to relate these changes to the sensory quality of meat as determined by taste panel.

Effect of different roughages sources on performance, milk composition, fatty acid profile, and milk cholesterol content of feedlot feed crossbred cows (Holstein × Zebu)

2018 ◽  
Vol 51 (3) ◽  
pp. 599-604 ◽  
Author(s):  
Bismarck Moreira Santiago ◽  
Fabiano Ferreira da Silva ◽  
Robério Rodrigues Silva ◽  
Evely Giovanna Leite Costa ◽  
Antonio Ferraz Porto Junior ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Cholesterol Content ◽  
Milk Composition ◽  
Crossbred Cows

scholarly journals Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability

2017 ◽  
Vol 60 (3) ◽  
pp. 191-198 ◽  
Author(s):  
Ewa Sosin-Bzducha ◽  
Michał Puchała
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Thiobarbituric Acid ◽  
Physicochemical Characteristics ◽  
Taste Intensity ◽  
Meat Tenderness ◽  
Longissimus Dorsi Muscle ◽  
Meat Aging

Abstract. In this experiment we used the meat of 16 Polish Red-and-White and Simmental bulls slaughtered at the age of 24 months. Physicochemical and organoleptic analyses were carried out on meat aged for 2, 7, 14 and 21 days and subjected to heat treatment. In addition, the effect of aging on oxidative stability and fatty acid profile of meat lipids was examined after 21 days of aging. The meat aging process determined all the physicochemical characteristics except for heating loss, as well as most of the sensory properties of meat. During aging, lightening of muscle colour, increased redness and chroma, and improved tenderness were observed. High scores were given for aroma intensity and taste desirability. The highest scores were awarded to meat aged for 7 and 14 days. The evaluation showed that meat tenderness and delicate texture steadily improved until day 14, after which they remained at a similar level or slightly deteriorated after 21 days of aging. Meat from the conserved breed generally had better scores, which could be influenced by better component scores for delicate texture and juiciness, as well as taste intensity. This study revealed no significant effect of breed on the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS). The amount of malondidehyde was higher in meat aged for 21 days than in fresh meat. Aging did have an effect on the fatty acid profile of longissimus dorsi muscle (MLD) intramuscular fat. Wet aging of meat for 21 days was found to alter the content of capric (C10 : 0), palmitoleic (C16 : 1) and stearic acids (C18 : 0).

Fatty Acid Profile, Performance and Quality of Eggs from Laying Hens Fed with Crude Vegetable Glycerine

2013 ◽  
Vol 12 (6) ◽  
pp. 341-347 ◽  
Author(s):  
K.M.O. Boso ◽  
A.E. Murakami ◽  
C.R.A. Duarte ◽  
G.R. Nascimento ◽  
P.T. Matumoto-P ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Laying Hens
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