scholarly journals Effects of Whole Corn Germ, a Source of Linoleic Acid, on Carcass Characteristics and Meat Quality of Feedlot Lambs

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 267
Author(s):  
Camila O. Nascimento ◽  
Douglas S. Pina ◽  
Luís G. A. Cirne ◽  
Stefanie A. Santos ◽  
Maria L. G. M. L. Araújo ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Fatty Acid Profile ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Corn Germ ◽  
Sensory Attributes ◽  
Physicochemical Composition ◽  
Randomized Design ◽  
Feedlot Lambs

The whole corn germ (WCG), due to its desirable nutritional characteristics, has been studied as feed for ruminants. This study aimed to evaluate the effects of WCG inclusion as a linoleic acid source in diets for feedlot lambs on carcass characteristics, physicochemical composition, sensory attributes, and fatty acid profile of the meat. Forty non-castrated, crossbreed Dorper x Santa Inês lambs were distributed in a completely randomized design to evaluate the inclusion levels (0, 30, 60, 90, and 120 g/kg dry matter (DM)) of whole corn germ (WCG) in the diet. The dietary inclusion of WCG did not influence (p > 0.05) the weight gain and carcass characteristics, with the exception of the subcutaneous fat thickness (p < 0.01), which was higher in animals fed diets with higher levels of WCG. Lightness (L *; p = 0.04), yellowness (b *; p < 0.01), shear force (p = 0.04), linoleic fatty acid concentrations (p = 0.03), and total polyunsaturated fatty acids (p = 0.04) had a quadratic increase due to WCG inclusion in the diets. The use of up to 120 g/kg DM of WCG in lamb diets does not affect the carcass characteristics, physicochemical composition, and sensory attributes of the meat. Despite this, the best polyunsaturated fatty acid profile in lambs’ meat is obtained using 76.7 g/kg DM of WCG.

Physicochemical composition, fatty acid profile and sensory attributes of meat (longissimus lumborum muscle) from Nellore and Nellore-cross bulls

2022 ◽  
Vol 54 (1) ◽  
Author(s):  
Vanessa Pereira Macedo ◽  
Rebeca Dantas Xavier Ribeiro ◽  
Sergiane Alves de Araújo ◽  
Mateus Neto Silva Souza ◽  
Ederson Américo de Andrade ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Attributes ◽  
Physicochemical Composition ◽  
Longissimus Lumborum

scholarly journals Effects of Prosopis laevigata pods on carcass characteristics, non-carcass components, meat quality, fatty acid profile and sensory attributes

2017 ◽  
Vol 47 (6) ◽  
pp. 785 ◽  
Author(s):  
L.Y. Peña-Avelino ◽  
J. M. Pinos-Rodríguez ◽  
J. G. Vicente ◽  
J. C. García-López ◽  
L. Yáñez ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Carcass Characteristics ◽  
Sensory Attributes

scholarly journals Feeding sunflower cake from biodiesel production to Santa Ines lambs: Physicochemical composition, fatty acid profile and sensory attributes of meat

PLoS ONE ◽  
2018 ◽  
Vol 13 (1) ◽  
pp. e0188648 ◽  
Author(s):  
Anny Graycy Vasconcelos de Oliveira Lima ◽  
Ronaldo Lopes Oliveira ◽  
Thadeu Mariniello Silva ◽  
Analívia Martins Barbosa ◽  
Thiago Vinicius Costa Nascimento ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Attributes ◽  
Biodiesel Production ◽  
Physicochemical Composition ◽  
Sunflower Cake ◽  
Santa Inês

scholarly journals EFFECT OF CONJUGATED LINOLEIC ACID FEEDING PERIODS ON FATTY ACID PROFILE AND NUTRITIONAL QUALITY OF Astyanax altiparanae

2021 ◽  
Vol 47 ◽  
pp. e618
Author(s):  
Katia Rodrigues Batista de OLIVEIRA ◽  
Daniel Abreu Vasconcelos CAMPELO ◽  
Weliton Pedro BATISTON ◽  
Wilson Massamitu FURUYA ◽  
Jener Alexandre Sampaio ZUANON ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Fatty Acid Profile ◽  
Nutritional Quality ◽  
Feeding Time ◽  
Randomized Design ◽  
Gross Energy ◽  
Quadratic Effects

The effects of feeding diets with conjugated linoleic acid (CLA) to Astyanax altiparanae for different periods were investigated on carcasses’ fatty acid profile and nutritional quality. The trial was laid out in a complete randomized design with eight feeding periods (0, 7, 14, 21, 28, 35, 42, and 49 days) and four replicates. A total of 240 fish (3.4 ± 0.3 g) were distributed into four aquariums and fed with the diet containing 32% crude protein, 15 MJ kg-1 gross energy, and 2.5% of CLA. Feeding CLA diet for 49 days resulted in the higher deposition of CLA, CLA isomers, and docosahexaenoic acid (DHA). The isomer c9,t11 was highly deposited than the t10,c12. Polyunsaturated fatty acids (PUFA), n-3, and n-6 increased with feeding period, whereas saturated (SFA), monounsaturated, and medium-chain fatty acids decreased. PUFA/SFA ratio, DHA/EPA, EPA+DHA, and thrombogenicity index increased linearly. Whereas atherogenicity index reduced, hypocholesterolemic/hypercholesterolemic ratio increased in quadratic effects over feeding time. No difference was observed for the n-6/n-3 ratio. Feeding A. altiparanae with 2.5% of CLA for a minimum of 35 days improves the fatty acid profile and provides a commercial product with good nutritional quality and functional benefits.

Palm kernel cake from the biodiesel industry in goat kid diets. Part 2: Physicochemical composition, fatty acid profile and sensory attributes of meat

2018 ◽  
Vol 165 ◽  
pp. 1-7 ◽  
Author(s):  
R.D.X. Ribeiro ◽  
A.N. Medeiros ◽  
Renata L. Oliveira ◽  
G.G.L. de Araújo ◽  
R. de C. do E. Queiroga ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Palm Kernel ◽  
Sensory Attributes ◽  
Palm Kernel Cake ◽  
Physicochemical Composition ◽  
Biodiesel Industry

scholarly journals Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat

2017 ◽  
Vol 61 (No. 8) ◽  
pp. 428-435 ◽  
Author(s):  
E. Vaclavkova ◽  
Z. Volek ◽  
J. Belkova ◽  
D. Duskova ◽  
M. Czauderna ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Oxidative Stability ◽  
Conjugated Linoleic Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Subcutaneous Fat ◽  
Trial Duration

The aim of this experiment was to test the hypothesis that conjugated linoleic acid (CLA) in diets of finishing pigs fed linseed can improve the quality and oxidative stability of meat and subcutaneous fat. Twenty-four Prestice Black-Pied pigs (barrows and gilts) were divided into three groups and were fed a basal diet and diets supplemented with ground linseed (70 g/kg), or linseed combined with conjugated linoleic acid (20 g CLA-oil/kg). The trial duration was 53 days. Measurements included slaughter and meat quality parameters, oxidative stability determination, and fatty acid profile of meat and subcutaneous fat. The experimental data were analysed using one-way analysis of variance. Neither linseed nor linseed with CLA significantly influenced weight gain, lean percentage, muscle depth, backfat thickness, drip loss, meat shear force, dry matter, intramuscular fat or cholesterol (P &gt; 0.05). Dietary supplementation with linseed increased the percentage of linolenic acid in the fatty acids of meat and backfat and resulted in higher production of aldehydes. Dietary CLA did not influence the susceptibility of lipids to oxidation. Supplementation with CLA significantly increased CLA proportions in fatty acids of meat and backfat, reduced proportions of monounsaturated fatty acids, and increased proportions of saturated fatty acids in backfat (P &lt; 0.05). The concentration of CLA (in mg/100 g of fresh tissue) in backfat was almost fifty times higher than in meat. Both meat and backfat of pigs fed CLA-free diets contained CLA, probably as a result of microbial conversion of linoleic acid in the intestine. It can be concluded that CLA changed the fatty acid profile of meat and backfat, but did not improve oxidative stability and other meat quality traits of pigs fed linseed.

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