scholarly journals A Preliminary Study of Nutritional Quality of Five Drought Tolerant Millets

2021 ◽  
Vol 13 (5) ◽  
pp. 76
Author(s):  
Olamide S. Antonio Ajibona ◽  
Adedolapo Ajiboma Idowu ◽  
A. A. Hamama ◽  
Harbans L. Bhardwaj
Keyword(s):  
Fatty Acid ◽  
Finger Millet ◽  
Omega 3 ◽  
Barnyard Millet ◽  
Omega 3 Fatty Acid ◽  
Proso Millet ◽  
Drought Tolerant ◽  
Little Millet ◽  
Percent Protein

Seeds from greenhouse-grown plants of five food millet crops—[barnyard millet (Echinochloa frumentacea Link.), finger millet (Eleusine coracana Gaertn.), kodo millet (Paspalum scrobiculatum L.), little millet (Panicum sumatrense Roth ex Roem. & Schult.), and proso millet (Panicum miliaceum L.)] contained 10.4, 5.5, 7.2, 1.3, and 17.1 percent protein; 69, 29, 239, 105, and 32 Fe (mg/100 g); and 33, 22, 23, 31, and 37 (mg/100 g) Zn, respectively. Concentrations (g/100 g) of oil in seeds varied from 1.32 for finger millet to 3.58 for little millet. The oil concentrations for barnyard, kodo, and proso millets were 1.59, 1.64, and 3.36 g/100 g, respectively. Predominant fatty acid in the oil in the seed of these millets was C18:2 followed by C18:1, and C16:0. Concentration of omega-3 fatty acid (a heart-healthy oil) was 1.06, 0.62, 1.01, 0.91, and 3.11 g/100 g in barnyard, kodo, little, proso, and finger millet, respectively. Oils from seeds of these millet crops were essentially free from concentration of anti-nutritive fatty acid C22:1 (Erucic acid). Concentrations (g/100 g) of total sugars varied from 0.96 for barnyard millet to 2.09 for finger millet. The total sugar concentrations for kodo, little, and proso millets were 1.81, 1.95, and 1.99 g/100 g, respectively. Fructose, glucose, sucrose, maltose, raffinose, and stachyose concentrations varied from 0.05 to 0.47, 0.44 to 0.85, 0.44 to 0.98, 0.02 to 0.33, 0.005 to 0.083, and 0.002 to 0.053, respectively for barnyard, kodo, little, proso, and finger millet, respectively. Results indicated that these millet crops have potential as sources of healthy food and it might be worthwhile to further study their production potential.

scholarly journals Influence of different concentrations of chia (Salvia hispanica) and flaxseed (Linum usitatissimum) meal on fillet fatty acid profile of Nile tilapia (Oreochromis niloticus)

2021 ◽  
Vol 49 (4) ◽  
pp. 671-677
Author(s):  
Marcela Muñoz-Peñuela ◽  
Manuel García-Ulloa ◽  
Jorge Fonseca-Madrigal ◽  
Sergio Medina-Godoy ◽  
Laura Gabriela Espinosa-Alonso ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linum Usitatissimum ◽  
Oreochromis Niloticus ◽  
Fatty Acid Content ◽  
Omega 3 ◽  
Salvia Hispanica ◽  
Omega 3 Fatty Acid ◽  
Flaxseed Meal ◽  
Nile Tilapia Oreochromis Niloticus

The nutritional quality of tilapia fillet is characterized by low omega-3 polyunsaturated fatty acids (n-3 PUFAs). The objective of the present study was to evaluate the effect of different dietary concentrations of chia (Salvia hispanica) and flaxseed (Linum usitatissimum) meal on the omega-3 fatty acid content of tilapia (Oreochromis niloticus) fillet. Six experimental diets incorporating 5, 10, and 15% chia or flaxseed meals, respectively, were given to the fish (238.36 ± 7.61 g, initial weight) for 45 days before harvesting. The α-linolenic acid (ALA) and n-3 PUFA contents in the fillet differed significantly among diets (P < 0.05). Diets containing 15% chia or flaxseed meal had the highest concentrations of ALA (4.80 and 4.75%, respectively) and n-3 PUFA (13.65 and 15.92%, respectively). Thus, chia or flaxseed meal dietary inclusion increased the ALA and n-3 PUFA contents in the tilapia fillet. Chia or flaxseed meals are useful and potential alternatives to improve the nutritional value of O. niloticus fillets.

Effects of protected omega-3 fatty acid derived from linseed oil and vitamin E on growth performance, apparent digestibility, blood characteristics and meat quality of finishing pigs

2017 ◽  
Vol 57 (6) ◽  
pp. 1085 ◽  
Author(s):  
Santi D. Upadhaya ◽  
Tian Shui Li ◽  
In Ho Kim
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Growth Performance ◽  
Meat Quality ◽  
Linseed Oil ◽  
Apparent Digestibility ◽  
Finishing Pigs ◽  
Omega 3 ◽  
Omega 3 Fatty Acid

This study was conducted to evaluate the effects of protected omega-3 fatty acid and vitamin E on the growth performance, nutrient digestibility, blood profiles and meat quality of finishing pigs. A total of 140 female and castrated-male finishing pigs [(Yorkshire × Landrace) × Duroc] with an average initial bodyweight of 46.5 kg were blocked and stratified based on sex and bodyweight to a 2 × 2 factorial design with the respective factors being (1) without and with 300 IU vitamin E (Vit E), and (2) without and with 0.75% protected omega-3 fatty acid (n-3 FA) derived from linseed oil in a 12-week trial. Each treatment consisted of seven replicate pens with five pigs (three barrows and two gilts) per pen. The supplementation of Vit E improved (P < 0.05) and n-3 FA tended to increase (P = 0.07) overall average daily gain. The apparent digestibility of nitrogen tended to increase (P = 0.07) with the addition of Vit E in the diet. The concentration of IgG significantly increased (P < 0.05) with the addition of Vit E in the diet whereas the concentration of cortisol was significantly reduced (P < 0.05) with the addition of Vit E. There was a significant (P < 0.05) interaction between Vit E and n-3 FA on cortisol levels. Surface longissimus muscle redness (a*) increased with the supplementation of Vit E. However, the score of colour darkness based on sensory evaluation and drip loss on Day 5 were significantly reduced with the addition of Vit E in the diet.

A Consumer’s Guide to Eggs

EDIS ◽  
2013 ◽  
Vol 2013 (11) ◽  
Author(s):  
Jeanine Beatty ◽  
Karla Shelnutt ◽  
Gail P. A. Kauwell
Keyword(s):  
United States ◽  
Fatty Acid ◽  
New World ◽  
The United States ◽  
Omega 3 ◽  
Bottom Line ◽  
Christopher Columbus ◽  
Food Stores ◽  
Omega 3 Fatty Acid ◽  
Chicken Eggs

People have been eating eggs for centuries. Records as far back as 1400 BC show that the Chinese and Egyptians raised birds for their eggs. The first domesticated birds to reach the Americas arrived in 1493 on Christopher Columbus' second voyage to the New World. Most food stores in the United States offer many varieties of chicken eggs to choose from — white, brown, organic, cage free, vegetarian, omega-3 fatty acid enriched, and more. The bottom line is that buying eggs is not as simple as it used to be because more choices exist today. This 4-page fact sheet will help you understand the choices you have as a consumer, so you can determine which variety of egg suits you and your family best. Written by Jeanine Beatty, Karla Shelnutt, and Gail Kauwell, and published by the UF Department of Family Youth and Community Sciences, November 2013. http://edis.ifas.ufl.edu/fy1357

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