scholarly journals The Effect of Replacement of Soybean Meal with Corn Dried Distillers Grains with Solubles (cDDGS) and Differentiation of Dietary Fat Sources on Pig Meat Quality and Fatty Acid Profile

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1277
Author(s):  
Małgorzata Świątkiewicz ◽  
Anna Olszewska ◽  
Eugeniusz R. Grela ◽  
Mirosław Tyra
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Dietary Fat ◽  
Beef Tallow ◽  
Rapeseed Oil ◽  
Coconut Oil ◽  
Fat Content ◽  
Drip Loss ◽  
Quality Traits

The aim of the study was to investigate mixtures comprising corn distillers dried grain with solubles as a partial replacer for soybean meal (SBM) and different dietary fat sources, in order to determine their effect on the meat quality and fatty acid profile. Thirty-two crossbred fatteners were divided into four groups: I–SBM + rapeseed oil, II–cDDGS + rapeseed oil, III–cDDGS + beef tallow, IV–cDDGS + coconut oil. The experiment took place from 60 to 118 kg. At the end of fattening, all pigs were slaughtered and samples of meat (musculuslongissimus lumborum) were taken. The fatty acid profile, texture, and quality traits were analyzed. Corn DDGS affected drip loss. Beef tallow and coconut oil improved water holding capacity and drip loss and increased fat content, compared to the control group. The dietary fat type affected the fatty acid composition, iodine value, and consequently some quality traits of meat. However, these relationships varied. Fat content in the meat was inversely correlated with shear force and texture parameters, but positively with tenderness and juiciness. The fatty acid profile significantly influenced cohesiveness, chewiness, resilience and sensory traits, which were the most beneficial in meat with higher fat content and higher fat saturation index.

Fatty acid profile, carcass and meat quality traits of young Nellore bulls fed crude glycerin replacing energy sources in the concentrate

Meat Science ◽  
2014 ◽  
Vol 96 (3) ◽  
pp. 1158-1164 ◽  
Author(s):  
J.F. Lage ◽  
T.T. Berchielli ◽  
E. San Vito ◽  
R.A. Silva ◽  
A.F. Ribeiro ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Crude Glycerin ◽  
Energy Sources ◽  
Quality Traits ◽  
Meat Quality Traits

scholarly journals Stearoyl-CoA Desaturase Activity and Gene Expression in the Adipose Tissue of Buffalo Bulls Was Unaffected by Diets with Different Fat Content and Fatty Acid Profile

Agriculture ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 1209
Author(s):  
Piera Iommelli ◽  
Federico Infascelli ◽  
Nadia Musco ◽  
Micaela Grossi ◽  
Maria Ferrara ◽  
...  
Keyword(s):  
Gene Expression ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Fat Content ◽  
Buffalo Meat ◽  
Ruminant Species ◽  
Significant Difference ◽  
Stearoyl Coa Desaturase

Research on diet effects on buffalo meat quality may be critical to assess its possible consumption benefits in human nutrition. This study investigated, in growing buffalo bulls, the effects of two diets differing in total fat content and fatty acid profile on the activity and gene expression of Stearoyl-CoA Desaturase (SCD) in the adipose tissue and on meat quality. Twenty buffalo bulls, 6 months old, were randomly assigned to the two dietary treatments until slaughtering (about 400 kg body weight). No significant difference between the groups was observed for chemical composition, fatty acid profile and CLAs content of Longissimus thoracis as well as for the SCD gene expression. Such results seem to be in contrast with similar studies performed on other ruminant species, but confirm that important differences occur between buffalo and bovine species, such as the lower content in fat of buffalo meat. Our results also confirm that specific studies should be performed on buffalo, also in terms of the metabolic pathways activated by different diets.

Performance and meat quality of broiler chicken fed a ration containing flaxseed meal and higher dietary lysine levels

2018 ◽  
Vol 156 (2) ◽  
pp. 291-299 ◽  
Author(s):  
Nasir Akbar Mir ◽  
Praveen K. Tyagi ◽  
Ashim Kumar Biswas ◽  
Pramod K. Tyagi ◽  
Asit B. Mandal ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acid ◽  
Growth Performance ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Broiler Chicken ◽  
Chicken Meat ◽  
Drip Loss ◽  
Flaxseed Meal

AbstractThe present study aimed to evaluate growth performance and meat quality of broiler chicken with respect to feeding of 100 g flaxseed meal (FM)/kg and increasing lysine levels in the broiler diet. The results revealed no effect of lysine and FM feeding on growth performance except for a negative effect of FM on feed efficiency of birds, which was countered by feeding 1.25 BIS lysine. Feeding FM improved the fatty acid profile of broiler chicken meat significantly, whereas no effect was observed for increasing lysine levels beyond BIS recommendation. FM significantly reduced meat cholesterol, fat, water-holding capacity (WHC), extract release volume (ERV) and antioxidant potential, whereas it increased the pH of fresh meat, drip loss and lipid peroxidation of broiler chicken meat. As compared with other lysine levels, generally 1.25 BIS lysine significantly increased the pH of refrigerated stored meat, WHC, ERV and antioxidant potential, whereas it significantly reduced cholesterol, fat, drip loss and lipid peroxidation of broiler chicken meat. Thus, the inclusion of 100 g FM/kg diet along with 1.25 BIS lysine in broiler ration was optimum for desirable broiler performance, fatty acid profile, oxidative stability and other functional properties of broiler chicken meat.

scholarly journals Evaluation of Long Sea Snail Hinia reticulata (Gastropod) from the Middle Adriatic Sea as a Possible Alternative for Human Consumption

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 905
Author(s):  
Alberto Felici ◽  
Nina Bilandžić ◽  
Gian Enrico Magi ◽  
Nicolaia Iaffaldano ◽  
Elisa Fiordelmondo ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Nutritional Value ◽  
Adriatic Sea ◽  
Calcium Content ◽  
Human Consumption ◽  
Quality Traits ◽  
The Common ◽  
Total Body

In mid Adriatic Sea the common sea snail is the habitual snail eaten, but over the years fishermen started to capture also the long sea snail, a possible alternative for human consumption. This study aims to compare the quality traits of the edible fraction in the common and long sea snails. In this study, common and long sea snail samples were provided by fishermen in November 2018 and March 2019. Total weight (meat and shell), fractions of meat and shell (after having extracted the edible part), fatty acid, elements in meat, and calcium content in shells were determined. Meat quality traits showed high nutritional value without significant differences between the two species. The fatty acid profile showed n3/n6 ratio significantly different both considering the season of sampling (November: 4.1; March: 2.38) and the species of sea snail (common: 4.98; long: 2.86). The long species showed a higher yield in the total body and calcium content concentrations. However, the long sea snail showed 50% lower meat yield compared with the common sea snail. In conclusion, the long sea snail can be used as an alternative to the common sea snail for human consumption.

scholarly journals The effect of high omega-3, -6 fatty acid feeding on the free fatty acid profile and meat quality traits of pork loin

2014 ◽  
Vol 41 (3) ◽  
pp. 213-220
Author(s):  
Kuk-Hwan Seol ◽  
Ki Hyun Kim ◽  
Bum Jin Joo ◽  
Jo Eun Kim ◽  
Kwang-Sik Kim ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Quality Traits ◽  
Omega 3 ◽  
Meat Quality Traits ◽  
Pork Loin
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