scholarly journals Determination of Fatty Acids Profile in Original Brown Cows Dairy Products and Relationship with Alpine Pasture Farming System

Animals ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 1231 ◽  
Author(s):  
Stella Agradi ◽  
Giulio Curone ◽  
Daniele Negroni ◽  
Daniele Vigo ◽  
Gabriele Brecchia ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Mammary Gland ◽  
De Novo ◽  
Geographical Location ◽  
Principal Component ◽  
Farming Systems ◽  
Farming System ◽  
Point Of View ◽  
Fatty Acids Profile ◽  
Discriminant Analyses

This study aimed to evaluate the relationships between fatty acids and the pattern that most contributes to discriminate between two farming systems, in which the main difference was the practice, or not, of alpine summer-grazing. Milk and cheese were sampled every month in two farms of Original Brown cows identical under geographical location and management during no grazing season point of view in the 2018 season. Fatty acids concentrations were determined by gas chromatography. The principal component analysis extracted three components (PCs). Mammary gland de novo synthetized fatty acids (C14:0, C14:1 n9, and C16:0) and saturated and monosaturated C18 fatty acids (C18:0, C18:1 n9c) were inversely associated in the PC1; PC2 included polyunsaturated C18 fatty acids (C18:2 n6c, C18:3 n3) and C15:0 while conjugated linoleic acid (CLA n9c, n11t) and fatty acids containing 20 or more carbon atoms (C21:0, C20:5 n3) were associated in the PC3. The processes of rumen fermentation and de novo synthesis in mammary gland that are, in turn, influenced by diet, could explain the relationships between fatty acids within each PC. The discriminant analyses showed that the PC2 included the fatty acids profile that best discriminated between the two farming systems, followed by PC3 and, lastly, PC1. This model, if validated, could be an important tool to the dairy industry.

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.

scholarly journals Sensorial Properties, Chemical Characteristicsand Fatty Acids Profile of Cheese Fortified by Encapsulated Kilka Fish Oil

2016 ◽  
Vol 10 (3) ◽  
pp. 208 ◽  
Author(s):  
SeyedReza Hejazian ◽  
SeyedehZeynab Hatami Takami ◽  
Esmaeil Ghanbari Shendi
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Fish Oil ◽  
Point Of View ◽  
Poultry Feed ◽  
Control Treatment ◽  
Treatment Results ◽  
Fatty Acids Profile ◽  
Significant Difference ◽  
Spray Dried

<p>However Kilka is a valuable fish in nutritional point of view, but a large part of it used in poultry feed. The main<br />reason is the undesirable odor. In this study Kilka oil was blended with milk at 1% and 2% level and then the<br />mixture spray dried. These encapsulated Kilka oil were added to cheese as a fortificant materials at 5% level.<br />Cheese without encapsulated Kilka oil was as a control treatment. Results showed that there was no significant<br />difference (p&gt;0.05) between color of fortificated cheese with control cheese. There was no significant difference<br />(p&gt;0.05) between odor of cheese with 5% encapsulated Kilka oil that contain 1% Kilka oil (A) with control<br />cheese. There was no significant difference (p&gt;0.05) between flavor of cheese with 5% encapsulated Kilka oil<br />that contain 1% Kilka oil (A) with cheese with 5% encapsulated Kilka oil that contain 2% Kilka oil (B) but there<br />was significant difference (p&lt;0.05) between these two treatments with control cheese. Also, the eicosapentaenoic<br />acid (EPA) and docosahexaenoic acid (DHA) content of fortified cheeses had significant difference (p&lt;0.05)<br />with control cheese.</p>

scholarly journals Sterol regulatory element binding protein and dietary lipid regulation of fatty acid synthesis in the mammary epithelium

2010 ◽  
Vol 299 (6) ◽  
pp. E918-E927 ◽  
Author(s):  
Michael C. Rudolph ◽  
Jenifer Monks ◽  
Valerie Burns ◽  
Meridee Phistry ◽  
Russell Marians ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Mammary Gland ◽  
Fatty Acid ◽  
Fatty Acid Synthesis ◽  
De Novo ◽  
Regulatory Element ◽  
Acid Synthesis ◽  
De Novo Lipogenesis ◽  
Mrna Levels ◽  
Sterol Regulatory Element

The lactating mammary gland synthesizes large amounts of triglyceride from fatty acids derived from the blood and from de novo lipogenesis. The latter is significantly increased at parturition and decreased when additional dietary fatty acids become available. To begin to understand the molecular regulation of de novo lipogenesis, we tested the hypothesis that the transcription factor sterol regulatory element binding factor (SREBF)-1c is a primary regulator of this system. Expression of Srebf1c mRNA and six of its known target genes increased ≥2.5-fold at parturition. However, Srebf1c-null mice showed only minor deficiencies in lipid synthesis during lactation, possibly due to compensation by Srebf1a expression. To abrogate the function of both isoforms of Srebf1, we bred mice to obtain a mammary epithelial cell-specific deletion of SREBF cleavage-activating protein (SCAP), the SREBF escort protein. These dams showed a significant lactation deficiency, and expression of mRNA for fatty acid synthase ( Fasn), insulin-induced gene 1 ( Insig1), mitochondrial citrate transporter ( Slc25a1), and stearoyl-CoA desaturase 2 ( Scd2) was reduced threefold or more; however, the mRNA levels of acetyl-CoA carboxylase-1α ( Acaca) and ATP citrate lyase ( Acly) were unchanged. Furthermore, a 46% fat diet significantly decreased de novo fatty acid synthesis and reduced the protein levels of ACACA, ACLY, and FASN significantly, with no change in their mRNA levels. These data lead us to conclude that two modes of regulation exist to control fatty acid synthesis in the mammary gland of the lactating mouse: the well-known SREBF1 system and a novel mechanism that acts at the posttranscriptional level in the presence of SCAP deletion and high-fat feeding to alter enzyme protein.

Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese

2016 ◽  
Vol 83 (2) ◽  
pp. 236-241 ◽  
Author(s):  
Antonio Trani ◽  
Giuseppe Gambacorta ◽  
Tommaso F. Gomes ◽  
Pasqua Loizzo ◽  
Angela Cassone ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Electrophoretic Pattern ◽  
Carthamus Tinctorius ◽  
Point Of View ◽  
Caloric Content ◽  
Seed Flour ◽  
Fatty Acids Profile ◽  
Reduced Fat ◽  
Fresh Pasta ◽  
And Control

Burrata is an Italian fresh ‘pasta filata’ cheese made from cow's milk and cream that is rapidly spreading in Europe. It has very high caloric content, and a technological protocol was developed for producing a reduced-fat type and fortifying it with polyunsaturated fatty acids (PUFA) of vegetable origin. A satisfactory reduced-fat prototype was obtained by using a 14% fat cream, which was specifically developed by diluting double cream with a suspension of carob seed flour. The composition of the new cheese changed with respect to the control, but the sensory characteristics were not impaired. Moisture increased from 62·6 to 68·4%, fat on dry matter decreased from 59·1 to 34·7%, and the caloric content decreased from 1060·8 to 718 J/100 g. Proteolysis and lipolysis were not affected by the technological modifications: after 7 d storage, the electrophoretic pattern of caseins and the free fatty acids profile of experimental and control cheeses were not significantly different. Fortification of reduced-fat Burrata with PUFA was obtained by using two commercial formulates available at a compatible price with the current economic values of the cheese. The two formulates derived from flaxseeds and Carthamus tinctorius oil and allowed enrichment in C18 :3 : n3 (α-linolenic acid, ALA), and 9cis,11trans- and 10trans,12cis- conjugated linoleic acid (CLA), respectively. Fortification was easy to perform under a technical point of view, but the negative sensory impact limited fortification at a maximum of 7·0 mg g-1 fat ALA and 6·8 g-1 fat CLA.

scholarly journals Carotenoids, Fatty Acids, and Volatile Compounds in Apricot Cultivars from Romania—A Chemometric Approach

Antioxidants ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 562
Author(s):  
Adela Pintea ◽  
Francisc Vasile Dulf ◽  
Andrea Bunea ◽  
Sonia Ancuța Socaci ◽  
Elena Andreea Pop ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
High Performance ◽  
Atmospheric Pressure Chemical Ionization ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Carotenoid Content ◽  
Array Detector ◽  
Fatty Acids Profile ◽  
Pressure Chemical Ionization

Lipophilic constituents are important for the color and aroma of apricots, but also for their health benefits. In the present study, carotenoids, fatty acids, and volatiles were analyzed in 11 apricot cultivars, from which nine were obtained in Romania. High performance liquid chromatography coupled to a diode array detector with atmospheric pressure chemical ionization and mass spectrometry (HPLC-DAD-APCI-MS methodology applied on unsaponified carotenoid extracts allowed the identification and quantification of 19 compounds. The predominant carotenoids in all cultivars were all-trans-β-carotene and its cis isomers. Lutein was present exclusively in non-esterified form, while β-cryptoxanthin was predominantly esterified, mainly with oleic, palmitic, lauric, and stearic acid. Moreover, β-cryptoxanthin linoleate, linolenate, and stearate were detected for the first time in Harogem cultivar. Variation in carotenoid content and composition was observed, with the highest carotenoid content being recorded in Tudor, Harogem, and Mamaia cultivars. The predominant fatty acids determined by gas chromatography–mass spectrometry (GC-MS) were linoleic (up to 47%), palmitic (up to 32.7%), and linolenic (up to 17.16%), with small variations among cultivars. In-tube extraction technique (ITEX)/GC-MS was applied for profiling the volatiles in apricot fruits and 120 compounds were identified, with terpenoids and esters as the most abundant classes. Principal component analysis (PCA) revealed that the carotenoids and the fatty acids profile can be used for variety authentication and discrimination in apricots.

Effect of Lentil’s Variety and Cultural Farming System on Nutritional Value and Physicochemical Sensory Properties as Related to Human Daily Coverage

2021 ◽  
Vol 6 (2) ◽  
Author(s):  
Karagounis I ◽  
◽  
Avdikos ID ◽  
Pankou CI ◽  
Kostoula SD ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Nutritional Value ◽  
Principal Component ◽  
Farming Systems ◽  
Farming System ◽  
Conventional Farming ◽  
Multivariate Statistical ◽  
Calcium Magnesium ◽  
Swelling Coefficient ◽  
Organic And Conventional Farming

The aim of this study is to determine if there is any influence of lentil variety and environment of cultivation in the chemical composition of seeds originating from organic and conventional farming systems. Particularly, an evaluation was made on the physicochemical properties of three lentil cultivars (‘Thessalia’, ‘Dimitra’, ‘Samos’) and also the effect of farming system towards the composition of seeds to be assessed for discovering the tendency which specific cultivar or farming system are most preferable for the consumers. For the evaluation of the physicochemical properties of lentil seeds: (a) Seed density, (b) Hydration coefficient, (c) Swelling coefficient, (d) pH and (e) Content in macro- and micronutrients (total nitrogen, phosphorus, potassium, calcium, magnesium, iron, zinc, manganese, and boron), were estimated. Multivariate statistical analysis was applied for every characteristic in order to determine similarities/ differences among the cultivars in both organic and conventional farming systems. In addition, Analysis of Variance (ANOVA) and Principal Component Analysis (PCA) were conducted. Regarding the three cultivars under evaluation, cv. ‘Dimitra’ is superior especially in the organic environment, followed by cv. ‘Thessalia’, whose nutritional value increases under organic farming conditions. While ‘Samos’ exhibited a slightly better performance under conventional conditions. Based on the results of this research, the interaction between the lentil cultivar and the cultivating environment can influence the nutritional value and the physicochemical properties of lentil’s seeds.

The social and economic diversity of the coffee-banana farming system and technology uptake in Central Uganda

2021 ◽  
pp. 108
Author(s):  
◽  
◽  
◽  
◽  
Keyword(s):  
Food Systems ◽  
Agricultural Research ◽  
Principal Component ◽  
Farming Systems ◽  
Farming System ◽  
Technology System ◽  
Economic Diversity ◽  
The Social ◽  
And Cluster Analysis ◽  
Farming Households

Food systems of the future that will guarantee food and nutrition security of millions of poor farming households will have to be both economically and socially diverse. Diversity of farming systems acts as a catalyst for innovation, commercialisation as well as technology adoption. This study sought to find farm typologies and explore the social, enterprise and economic diversity of the various farm types based on a promoted Growing Bananas with Trees and Livestock (GBTL) technology system that was implemented by National Agricultural Research Organisation and Bioversity International in three districts of Central Uganda, Kiboga, Nakaseke and Ssembabule. Using Principal Component Analysis (PCA) and Cluster Analysis (CA), typologies were created in which two distinct clusters of farming households were revealed. Further analysis of the clusters through Food Consumption Scores, food classes, and other descriptive statistics indicated that the two clusters were socially and economically diverse. Findings indicated that Cluster 1 is made up of smaller farms with high crop diversity. Families in Cluster 1 sell more of their produce and subsequently have lower food security compared to the land-abundant, off-farm earning and more food secure Cluster 2. We failed to reject the hypothesis that socially and economically diverse farmers adopt technologies more given that the level of GBTL adoption was about 25% and about 70% for Banana + Goats within both clusters.

scholarly journals Physical Parameters and Fatty Acids Profiles in Milanino, Mericanel Della Brianza, Valdarnese Bianca and Commercial Hybrids (Gallus Gallus Domesticus) Table Eggs

Animals ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1533
Author(s):  
Stefano Paolo Marelli ◽  
Luisa Zaniboni ◽  
Manuela Madeddu ◽  
Ahmad Abdel Sayed ◽  
Maria Giuseppina Strillacci ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritional Value ◽  
Principal Component ◽  
Physical Parameters ◽  
Chemical Parameters ◽  
Genetic Origin ◽  
Fatty Acids Profile ◽  
Sources Of Variation ◽  
Physical And Chemical

The aim of the present study is to investigate the physical parameters and fatty acid composition and related nutritional parameters of market-procured table eggs from Milanino, Mericanel della Brianza and Valdarnese Bianca hens compared to two commercial hybrid strains’ eggs to determine characterizing quality traits for traditional breeds conservation and valorization through high quality niche products. Fifty-four market eggs by three traditional breeds (Mericanel della Brianza—MRC; Milanino—MLN; and Valdarnese Bianca—VLD) and two commercial hybrid strains (Commercial Hybrid Brown—CHB; Commercial Hybrid White—CHW) have been analyzed—physical parameters, fatty acids profile and atherogenic and thrombogenic indexes were investigated. A General Linear Model—GLM was applied to data analysis with breed and genetic origin (traditional breed—TRD; commercial hybrid—HYB) as sources of variation. Two Principal Component Analyses (PCA) were carried out with physical parameters and fatty acid parameters as variables. Eggs produced by traditional breeds MRC MLN and VLD differentiate from eggs produced by commercial hybrids CHB and CHW in physical and chemical parameters (fatty acids parameters). The nutritional value of the traditional eggs has been demonstrated to be higher considering the yolk content, the PUFA fraction, the more favorable n6/n3 ratio and the atherogenic and thrombogenic indexes. Commercial layers’ eggs revealed their higher commercial value based on weight, albumen content and percentage of edible content.

scholarly journals A Review of the Metabolic Origins of Milk Fatty Acids

2013 ◽  
Vol 5 (3) ◽  
pp. 270-274 ◽  
Author(s):  
Anamaria COZMA ◽  
Doina MIERE ◽  
Lorena FILIP ◽  
Sanda ANDREI ◽  
Roxana BANC ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Mammary Gland ◽  
Fatty Acid ◽  
Milk Fat ◽  
De Novo ◽  
Long Chain Fatty Acids ◽  
De Novo Synthesis ◽  
Ruminal Biohydrogenation ◽  
Long Chain ◽  
Chain Fatty Acids

Milk fat and its fatty acid profile are important determinants of the technological, sensorial, and nutritional properties of milk and dairy products. The two major processes contributing to the presence of fatty acids in ruminant milk are the mammary lipogenesis and the lipid metabolism in the rumen. Among fatty acids, 4:0 to 12:0, almost all 14:0 and about a half of 16:0 in milk fat derive from de novo synthesis within the mammary gland. De novo synthesis utilizes as precursors acetate and butyrate produced through carbohydrates ruminal fermentation and involves acetyl-CoA carboxylase and fatty acid synthetase as key enzymes. The rest of 16:0 and all of the long-chain fatty acids derive from mammary uptake of circulating lipoproteins and nonesterified fatty acids that originate from digestive absorption of lipids and body fat mobilization. Further, long-chain fatty acids as well as medium-chain fatty acids entering the mammary gland can be desaturated via Δ-9 desaturase, an enzyme that acts by adding a cis-9-double bond on the fatty acid chain. Moreover, ruminal biohydrogenation of dietary unsaturated fatty acids results in the formation of numerous fatty acids available for incorporation into milk fat. Ruminal biohydrogenation is performed by rumen microbial population as a means of protection against the toxic effects of polyunsaturated fatty acids. Within the rumen microorganisms, bacteria are principally responsible for ruminal biohydrogenation when compared to protozoa and anaerobic fungi.

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