scholarly journals Influence of Breed, Slaughter Weight and Gender on Chemical Composition of Beef. Part 2. Fatty Acid Composition of Fat in Rib Samples

2001 ◽  
Vol 14 (12) ◽  
pp. 1719-1723 ◽  
Author(s):  
G. Holló ◽  
J. Csapó ◽  
E. Szűcs ◽  
J. Tőzsér ◽  
I. Repa ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Acid Composition ◽  
Slaughter Weight ◽  
And Gender

scholarly journals Qualitative properties of rainbow trout (Oncorhynchus mykiss Walbaum, 1792) from aquaculture facility in Bitola region (Macedonia)

2017 ◽  
Vol 33 (1) ◽  
pp. 91-102
Author(s):  
Dijana Blazhekovikj-Dimovska ◽  
Biljana Sivakova
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Rainbow Trout ◽  
Chemical Composition ◽  
Oncorhynchus Mykiss ◽  
Acid Composition ◽  
Microbiological Analysis ◽  
Qualitative Properties ◽  
Rainbow Trout Oncorhynchus Mykiss

The main goal of this research was to determine the qualitative properties of the rainbow trout (Oncorhynchus mykiss Walbaum, 1792) from aquaculture facility - salmonid fishpond Strezhevo which is situated in Bitola region (Republic of Macedonia). The qualitative properties of the rainbow trout are established by determination of the chemical and the fatty acid composition of the fish meat, the energy value of the meat and the microbiological analysis for the total number of microorganisms on fish skin and presence of Salmonella sp. and Listeria monocytogenes. The main purpose of the research produced additional analyzes that determine the physical - chemical properties and also a microbiological analysis of the water in which the rainbow trout resides, the chemical composition of feed used for feeding of the rainbow trout, the condition factor (CF) and the feed conversion. The results obtained during the examination of the chemical composition of the rainbow trout meat from the fishpond Strezhevo determined the mean value of 74.533% water, 20.600% protein, 3.366% fat and 1.38% ash. The energy value of the meat was 484.635 kJ/100 g. Considering the results of the fatty acid composition of the rainbow trout from the fishpond Strezhevo, it can be concluded that the content of the saturated fatty acids (SFA) is 20.303%, the monounsaturated fatty acids (MUFA) is 52.359% and the polyunsaturated fatty acids (PUFA) is 27.268%. In terms of the amount of n-6 fatty acids, it is 20.180%, while the amount of n-3 is 7.088%.

scholarly journals Pekin Duck Strain and Housing System Affect Chemical Composition, Fatty Acid Profile, and The Extent of Lipid and Protein Oxidation in Meat

2021 ◽  
Author(s):  
Marija Starčević ◽  
Hava Mahmutović ◽  
Nataša Glamočlija ◽  
Branislav Baltić ◽  
Milka Popović ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Protein Oxidation ◽  
Housing System ◽  
Pekin Duck ◽  
Lipid And Protein Oxidation

Abstract Background: Genetics and rearing system are important for meat quality. However, few studies were conducted on genetics and housing system and their relationship with chemical composition and oxidation processes in Pekin duck meat. In order to investigate the effect of different strains and housing systems on chemical composition, fatty acid profile and the content of lipid and protein oxidation products in breasts and thighs of Pekin ducks, we used a total of 40 49-day-old Pekin ducks of two strains (STAR 53 medium hybrid and SM3 heavy hybrid) reared in two housing systems (intensive vs. semi-intensive). Results: Duck strain affected the contents of moisture and protein in breasts and fatty acid composition in breasts and thighs. STAR 53 ducks had a lower polyunsaturated fatty acids (PUFA) to saturated fatty acids (SFA) ratio and level of lipid peroxidation measured in frozen thighs than SM3 ducks. Chemical composition of meat was not affected by housing system. Rearing conditions influenced fatty acid composition of breasts and thighs. In intensively reared ducks, higher total n-3 PUFA content and PUFA to SFA ratio, and lower n-6 to n-3 PUFA ratio and atherogenicity index were found in thighs than in ducks that had access to land outside. Moreover, rearing conditions had significant effects on lipid peroxidation level and protein carbonyl content in meat. In intensively reared birds, fresh samples of thigh meat and frozen samples of breasts and thighs had higher level of lipid peroxidation than in semi-intensively reared ducks. Contents of protein carbonyls in fresh samples of breasts and thighs were higher in birds reared in the intensive system than in ducks reared in the semi-intensive housing system.Conclusions: These results suggest that duck strain affects fatty acid composition of meat, where SM3 ducks had more favorable fatty acid profiles than STAR 53 ducks. Moreover, housing system influenced meat quality. Intensively reared ducks had a more desirable fatty acid profile of meat, but it was more prone to lipid and protein oxidation than meat from ducks that had open access to land.

The fatty acid composition of muscle and adipose tissues from entire and castrated male Boer goats raised in Australia

2004 ◽  
Vol 79 (2) ◽  
pp. 221-229 ◽  
Author(s):  
N. M. Werdi Pratiwi ◽  
P. J. Murray ◽  
D. G. Taylor
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Acid Composition ◽  
Fatty Acid Content ◽  
Live Weight ◽  
Adipose Tissues ◽  
Slaughter Weight ◽  
Boer Goat ◽  
Intermuscular Fat

AbstractThe fatty acid composition of longissimus thoracis (LT) muscle and adipose tissues (subcutaneous and intermuscular fat) from castrated and entire male Boer goat bucks was investigated. Sixty Boer bucks in groups of between three and five animals were slaughtered at 5, 15, 30, 45, 60, 75, 90 and 105 kg live weight (5 and 15 kg animals were not castrated). The fatty acid composition of LT muscle from castrated and entire Boers was significantly affected by slaughter weight. The fatty acid content ofLT muscle and subcutaneous and intermuscular fat from both castrated and entire Boer bucks was primarily composed of oleic acid followed by palmitic and stearic acid. Both oleic and palmitic acid increased with slaughter weight whereas stearic acid decreased. LT muscle from castrated Boer bucks contained higher amounts of desirable fatty acids. In contrast to slaughter weight, castration of Boer bucks resulted in only minor changes in fatty acid composition of adipose tissues. It can be concluded that slaughter weight plays a role in changing the fatty acid composition ofLT muscle and adipose tissues from Boer bucks.

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