scholarly journals Meat quality, chemical and fatty acids composition and oxidative stability of pork from entire males, surgical castrates and gilts after betaine supplementation to diet

2020 ◽  
Vol 36 (2) ◽  
pp. 139-154
Author(s):  
Ivan Bahelka ◽  
Ondřej Bucko ◽  
Roman Stupka ◽  
Jaroslav Cítek ◽  
Katarína Hozáková
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Meat Quality ◽  
Monounsaturated Fatty Acids ◽  
Cholesterol Content ◽  
Cholesterol Concentration ◽  
Standard Diet ◽  
Drip Loss ◽  
Fatty Acids Composition ◽  
Betaine Supplementation

This study was conducted to assess the effect of sex and betaine supplemented diet on chemical composition, cholesterol content, meat quality, fatty acids composition and oxidative stability of pork from entire males, surgical castrates and gilts. A total of forty-two pigs - (entire males - EM, surgical castrates - SC, and gilts - G, each of 14) progeny of Landrace sows and Hampshire x Pietrain boars were involved in the trial. Pigs were allocated to the control and experimental groups (each of 21 pigs - 7 EM, 7 SC and 7 G). Control pigs received standard diet without any supplement whereas experimental ones were fed the same diet with supplement of betaine (1.25 g.kg-1 of feed) for thirty days prior to slaughter. Castrates had significantly higher intramuscular fat and cholesterol content (P<0.05) than entire males and gilts. Also, they had greater content of vaccenic, arachidonic (P<0.05), oleic, eicosanoic, and total monounsaturated fatty acids (P<0.01). Contrary, entire males had the highest level of linolenic, linoleic, total polyunsaturated and n-6 fatty acids (P<0.05). Sex of pigs did not have any effect on meat quality and oxidative stability of pork. Betaine supplementation increased cholesterol content in castrates compared to other two sexes (P<0.05). Drip loss value was reduced in group of entire males (P<0.05) and oxidative stability of muscle was improved in all three groups (P<0.05). Fatty acids profile was not influenced by betaine treatment. Interactions between sex and betaine supplementation were observed for cholesterol concentration, drip loss value, oleic, linolenic, total polyunsaturated and n-6 fatty acids as well as oxidative stability after 30 and 120 min. of incubation.

scholarly journals The Meat Quality and Sensory Characteristics of Turkish Native Sheep Genotypes

2021 ◽  
Vol 9 (6) ◽  
pp. 961-967
Author(s):  
Engin Yaralı
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Shear Force ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Cooking Loss ◽  
Sensory Characteristics ◽  
Longissimus Dorsi ◽  
Drip Loss ◽  
Muscle Types

Some meat quality and sensory characteristics were determined of Kıvırcık (n=10), Eşme Kıvırcık (n=10), Karya (n=8) and Çine Çaparı (n=9) lambs in this research. Carcass divided into two parts along the spine and the three different type of muscle samples were taken from the between 8th and 9th vertebrae, 12th and 13th vertebrae and leg part of the left side of the carcasses. Drip loss, cooking loss and shear force values of these muscles were identified. Additionally, pH0, pH24, color, fatty acid composition and sensory properties were determined in M. Longissimus dorsi samples. When muscle types are evaluated separately were a statistically significant factor in terms of dripping and cooking loss and shear force. While the highest dripping loss were reported in M. Longissimus dorsi (3.72%), the highest cooking loss were reported in M. Longissimus thoracis (22.67%) and the highest shear force were reported in M. semitendinosus (4.38 kg). Genotype and muscle interaction were found to be highly significant for only cooking loss. The analysis results for fatty acids indicated that there was an important difference between Kıvırcık, Eşme Kıvırcık, Karya and Çine Çaparı on C10:0, C12:0, C14:0, C15:0, C16:0, tC18:1, CLA, tC18:3, C20:1, C22:0 fatty acids in the study. Genotypes showed no effect to SFA (Saturated fatty acids), MUFA (Monounsaturated fatty acids), PUFA (Polyunsaturated fatty acids) and P/S ratio parameters. Karya lambs performed higher for odor and tenderness, and Kıvırcık lambs showed a higher score for juiciness, flavor and total acceptability in sensory evaluation.

scholarly journals Fatty acid profile of pork from a local and a commercial breed

2015 ◽  
Vol 58 (2) ◽  
pp. 379-385 ◽  
Author(s):  
A. Kasprzyk ◽  
M. Tyra ◽  
M. Babicz
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Saturated Fatty Acid ◽  
Acid Composition ◽  
Monounsaturated Fatty Acids ◽  
Cholesterol Content ◽  
Drip Loss ◽  
Fatty Acid Compositions

Abstract. This study investigated the effects of breed on the fatty acid compositions of the Longissimus thoracis et lumborum (LTL) of gilts and barrows. Although only one muscle was analyzed, the results gave a good indication of the effect that breed and sex may have on the fatty acid compositions of the meat. Breed exhibited a significant effect on the fatty acid composition of pigs, whereas the effects of sex were found to be minor. Higher contents of intramuscular fat (IMF), C16 : 1, C18 : 1 and monounsaturated fatty acids (MUFAs); darker color of meat; and lower cholesterol content, drip loss, C18 : 0, C18 : 2, polyunsaturated fatty acids (PUFAs), n-6 and n-6 : n-3 ratios were found in the LTL muscle of Pulawska pigs compared with Polish Landrace pigs. Meat of Pulawska pigs is especially suitable for the production of good-quality, cured and smoked loin for longer storage. Fat content was higher in barrows than in gilts, and as a consequence the IMF from barrows had higher saturated fatty acid proportions and hypercholesterolemic acids (OFAs) as well as lower C18 : 1 than that from gilts.

scholarly journals Meat Quality and Sensory Traits of Finisher Broiler Chickens Fed with Black Soldier Fly (Hermetia Illucens L.) Larvae Fat as Alternative Fat Source

Animals ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 140 ◽  
Author(s):  
Marco Cullere ◽  
Achille Schiavone ◽  
Sihem Dabbou ◽  
Laura Gasco ◽  
Antonella Dalle Zotte
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Composition ◽  
Sensory Profile ◽  
Hermetia Illucens

At present, there is limited knowledge about the possible utilization of the fat fraction derived from Hermetia illucens (HI) larvae processing. The objective of the present study was to evaluate the replacement of soybean oil with HI larvae fat in broiler finisher diet, on the quality and sensory traits of their meat. At 21 days of age, 120 male broiler chickens were randomly allocated to three experimental groups (5 replicates and 8 birds/pen): a basal control diet (C), and two groups in which either 50% or 100% of the soybean oil was replaced with HI larvae fat (the HI50 and HI100 group, respectively). At day 48, 15 birds (3 birds/pen) per group were slaughtered, and breasts and legs were excised and used for meat quality evaluations. Breast and leg physical meat quality, nutritional composition and sensory profile remained substantially unaffected by the dietary treatments. In contrast, the dietary incorporation of HI larvae fat modified the fatty acid (FA) profile of both the breast and leg meat cuts: the proportion of saturated fatty acids increased (p < 0.0001) to the detriment of the polyunsaturated (PUFA) fraction (p < 0.0001). Moreover, the meat n-6/n-3 ratio increased in the HI50 and HI100 groups compared to the C group. HI larvae fat dietary inclusion decreased the monounsaturated fatty acids in the breast (p = 0.0012) but not in the leg meat. Further research should focus on the improvement of the FA profile of the larvae through substrate modulation, or by combining HI larvae with a PUFA-rich feedstuff in feed formulations.

scholarly journals Influence of dietary vitamin e and copper on fatty acid profile and cholesterol content of raw and cooked broiler meat

2011 ◽  
Vol 49 (No. 2) ◽  
pp. 71-79 ◽  
Author(s):  
V. Skřivanová ◽  
M. Skřivan ◽  
E. Tůmová ◽  
S. Ševčíková
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Fatty Acid Profile ◽  
Monounsaturated Fatty Acids ◽  
Cholesterol Content ◽  
Dietary Vitamin ◽  
Oleic Acid Content ◽  
Broiler Meat ◽  
Meat Cooking

We examined the influence of a diet containing 4% of rapeseed oil, 35 mg or 126 mg copper and supplement of 100 mg vitamin E per 1 kg on fatty acid profile and cholesterol content in raw and cooked broiler leg meat. Copper was added to feed mixtures as CuSO<sub>4</sub>.5H<sub>2</sub>O. The fatty acid profile and cholesterol content were also determined in raw, stewed and roasted meat of broilers receiving the same diet but with a supplement of 20 mg vitamin E. The results showed that 126 and 35 mg Cu/kg significantly increased oleic acid content. Monounsaturated fatty acids accounted for 51% and 52% of all fatty acids. The relatively low copper concentration of 35 mg/kg feed with a major portion of soybean, wheat and maize and vitamin E supplementation of 100 mg/kg reduced (P &lt; 0.01) EPA by 17%, DPA by 16% and DHA by 11 and 15% (P &lt; 0.05). All tested copper doses reduced cholesterol: 126 mg Cu by 22%, 35 mg by 6% and 126 mg in combination with 35 mg copper in relation to broiler age by 7% (P &lt; 0.05); none of the cooking procedures influenced cholesterol. Meat cooking in experiment 1 did not influence the content of any fatty acid. Copper &times; cooking interactions were insignificant for all fatty acids and cholesterol. In experiment 2 more changes in the numerical values of fatty acids were caused by stewing compared to roasting. Among the valuable fatty acids n-3 long chain acids were influenced by both cooking procedures to the largest extent. Docosahexaenoic acid was reduced to about 60% of the original value (P &lt; 0.05). On the other hand, a decrease in myristic acid by 14% in stewed meat and 12% in roasted meat (P &lt; 0.05) was positive.

scholarly journals Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars

2018 ◽  
pp. 581
Author(s):  
Souihli Slim, Nuno Rodrigues ◽  
Ana C.A. Veloso ◽  
Luis G. Dias ◽  
Rebeca Cruz, Susana Casal ◽  
Souheib Oueslati ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Monounsaturated Fatty Acids ◽  
Storage Conditions ◽  
Total Phenols ◽  
Olive Cultivar ◽  
Linear Discriminant ◽  
Discriminant Model ◽  
Olive Oils ◽  
Olive Cultivars

Tunisian commercial monovarietal olive oils, produced from two predominant autochthonous olive cultivars (cvs Chétoui and Oueslati) and another less investigated olive cultivar (cv Sahli) were studied. Chemical and sensory data have shown that most olive oils should be classified as lampante olive oil, pointing out the need of improving producing and/or storage conditions. Sahli olive oils showed the lowest total phenols content (157±48 mg/kg), oxidative stability (6.5±2.1 h), DPPH scavenging activity (68%±14) and monounsaturated fatty acids content (63.1%±3.1). These olive oils had the highest saturated and polyunsaturated fatty acids contents (19.9%±2.4 and 16.9%±1.4) as well as total tocopherols levels (222±49 mg/kg). Finally, the information of 12 selected parameters (total phenols, oxidative stability, nine fatty acids and γ-tocopherol), allowed establishing a linear discriminant model that correctly classified olive oils according to the olive cultivar with predictive rates of 90%±8. Heptadecenoic, behenic and eicosenoic acids were the three fatty acids identified as the most relevant chemical markers of Sahli olive oils.

scholarly journals Cold Exposure Affects Lipid Metabolism, Fatty Acids Composition and Transcription in Pig Skeletal Muscle

2021 ◽  
Vol 12 ◽  
Author(s):  
Ziye Xu ◽  
Wentao Chen ◽  
Liyi Wang ◽  
Yanbing Zhou ◽  
Qiuyun Nong ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Metabolism ◽  
Meat Quality ◽  
Cold Exposure ◽  
Fatty Acid Biosynthesis ◽  
Total Content ◽  
Fatty Acids Composition

Cold exposure promotes glucose oxidation and modulates the lipid metabolism in adipose tissue, but it is still not fully clear whether cold exposure could affect meat quality and fatty acid metabolism in skeletal muscle of pig in vivo. Here, we kept finishing pigs under cold or room temperature overnight and determined the effects of cold exposure on meat quality, fatty acids composition and transcriptional changes in skeletal muscle of pigs. We found that cold exposure significantly reduced the meat colour24 h and pH24 h, without affecting carcass characteristics and other meat quality traits. Considerable changes were found in the proportions of individual fatty acids and the total content of saturated fatty acid, polyunsaturated fatty acids, monounsaturated fatty acid and n3-fatty acids. RNA-seq results showed upregulated fatty acid biosynthesis genes and downregulated mitochondrial beta-oxidation genes. The lipid metabolism in cold-treated longissimus dorsi muscle might be regulated by functions of the lipoprotein particle, the extracellular matrix, and the PPAR signaling pathways. Our study revealed the potential of cold exposure to regulate the lipid metabolism and fatty acid composition in skeletal muscle of farmed animals.

scholarly journals Effect of Black Soldier Fly (Hermetia illucens) meals on the meat quality in broilers

2020 ◽  
Vol 29 (3) ◽  
Author(s):  
Teodora Lyudmilova Popova ◽  
Evgeni Petkov ◽  
Maya Ignatova
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Meat Quality ◽  
Quality Evaluation ◽  
Saturated Fatty Acids ◽  
Atherogenic Index ◽  
Feeding Strategies ◽  
Standard Diet ◽  
Black Soldier Fly ◽  
Formulated Diets

The experiment aimed to assess the effect of dietary inclusion of meals derived from Black soldier fly (BSF) larvae on the meat quality in broilers. The birds were divided into three groups according to the formulated diets: control (CON)– receiving standard diet, Т1 – receiving 5% partially defatted and Т2 – receiving 5% full fat BSF meal during the finishing period (14–35 d). At the age of 35 days, 10 broilers from each group were slaughtered for meat quality evaluation. The dietary inclusion of the BSF meals was associated with decrease of pH and lighter colour of the meat. The total amount of the saturated fatty acids (SFA) and atherogenic index (AI) were increased, while polyunsaturated fatty acids (PUFA), the ratios between PUFA and SFA (P/S), n-6/n-3 PUFA and hypo/hypercholesterolemic fatty acids (h/H) were decreased in the meat of the broilers consuming insect meals. The results of the study suggest good prospective for further research with the examined BSF meals for broiler nutrition to formulate feeding strategies that will not alter negatively meat quality and its healthy value.

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