Acid Composition Of Fat Research Articles

Effect of Cassava Bioethanol By-Products and Crude Palm Oil Feeding on Fatty Acid Composition of Beef Meat and Fat in Crossbred Thai Indigenous Heifers

The quality and nutritional value of meat are significantly attributed to the composition of fatty acids (FAs). This investigation used gas chromatography to assess FAs in longissimus et lumborum (LL), semimembranosus (SM), and subcutaneous fat (SC) tissues of 18 heifers feeding low (15%, LCEP) or high (30%, HCEP) cassava bioethanol by-products (CEP) and 0 (CPO-0), 2 (CPO-2), or 4% (CPO-4) crude palm oil (CPO). The experimental diet was provided at 1.75% of body weight, along with free access to rice straw and water for 150 days. The results showed that the highest content of saturated (SFAs, 50.14, 42.76, and 68.76%, mainly C16:0), monounsaturated (MUFAs, 44.89, 49.14, and 30.41%, mainly C18:1n9c), and polyunsaturated fatty acids (PUFAs, 4.96, 8.10, and 0.84%, mainly C18:2n6c and C18:2n6t) were observed in LL, SM, and fat tissues. CPO supplementation significantly affected the FAs in LL and SM meat, with CPO-2 and CPO-4 diets leading to decreased SFAs and increased MUFAs and PUFAs compared to the CPO-0 diet. Multivariate analysis showed the most important FAs that highlight discrimination between different oil supplementation levels (CPO-0 vs. CPO-2, CPO-0 vs. CPO-4, CPO-2 vs. CPO-4) in LL (C18:2n6c, C20:3n3, C13:0), SM (C13:0, C18:0, C13:0), and SC fat (C18:2n6t, none, none) tissues. This data generates key insights into FA profiles resulting from different levels of oil supplements in cattle diets, which could influence future research on precision nutrition in beef production.

УДОСКОНАЛЕННЯ ТЕХНОЛОГІЇ КЕКСІВ З ВИКОРИСТАННЯМ ЛЮПИНОВОГО БОРОШНА

The article is devoted to improving the technology of cupcakes by introducing lupine flour into their recipe. Lupine flour has been determined to be free of cholesterol, gluten and stomach irritants; modern sweet varieties do not contain alkaloids. Due to its low starch content and high dietary fiber content, it has a very low glycemic index (GI) and is recommended as an element in the diet of diabetics or people who want to lose weight, lower blood cholesterol and triglycerides and regulate blood pressure. Lupine flour contains up to 40% protein. Its fractional composition contains salt- and water-soluble proteins - 82-85%, alkali-soluble - 5-8%, insoluble fraction - 9-10%, alcohol-soluble proteins are completely absent. In terms of amino acid composition, lupine protein has a high content of lysine, threonine and leucine compared to other proteins contained in legumes. These amino acids have a positive effect on the young body (lysine and threonine) and are used in the treatment of diseases such as liver disease and anemia (leucine). In the work, 3 samples of cupcakes were developed with a partial replacement of wheat flour with lupine flour. After baking, samples with the addition of lupine flour were determined by organoleptic quality indicators, namely taste, smell, shape, texture, surface, structure and cross-sectional view. Research data showed that the addition of lupine flour in the amount of 15.0%...30.0% significantly improved the texture of the muffins compared to the control sample. The sample of the cake with a partial replacement of wheat flour with lupine flour meets the requirements of a healthy diet to the greatest extent due to the increased content of proteins (22.83%) and the reduced content of carbohydrates (36.33%). In general, the analysis of the chemical composition according to the content of proteins, fats, and carbohydrates showed the advantage of the improved recipes of the "Stolichny" cake, in particular, according to the content of the amino acid composition of proteins and fats, as well as reduced calorie content. Based on the results of the research, it can be concluded that the improved muffins expand the assortment of flour confectionery products for healthy nutrition with the content of essential amino acids in their optimal ratio.

Pork quality and histological properties of longissimus muscle from boars and early and late immunocastrated pigs

Immunocastration has been introduced in pig production to reduce boar taint. However, there is not much information on how different schedule of immunocastration affects meat quality, especially muscle histological properties. In this study, carcass and meat quality characteristics, histological properties of the longissimus dorsi muscle, sensory characteristics and fatty acid composition of meat and fat from entire males (EM), late immunocastrated (LIC, first dose 8 weeks before slaughter, second dose 4 weeks before slaughter) and early immunocastrated pigs (EIC, first dose 13 weeks before slaughter, second dose 8 weeks before slaughter) were compared. Fat thickness was greater in EIC than in LIC and EM. Meat quality parameters differed mainly between EIC and EM, as EIC had a higher pH 45, lower electrical conductivity, lighter and more yellowish loins and lower drip loss than EM. EM had a higher protein and moisture content and a lower fat content than EIC and LIC. No major effect on histological properties was observed, however, the percentage of fast-twitch oxidative fibres tended to be lower in both LIC and EIC animals compared to EM. Pork from EM had higher boar taint and lower pork odour and flavour scores and higher pig and boar taint flavour scores. The results of this study show that the immunocastration schedule influences some carcass, meat and fat quality traits and, because of that, it can be modified to obtain the desired final product.

Role of Metabolomics and Metagenomics in the Replacement of the High-Concentrate Diet with a High-Fiber Diet for Growing Yushan Pigs

The objective of this study was to investigate the regulatory effects of a high-fiber content feed on the productive performance, meat quality, and fat acid composition. A total of 18 120-day-old Yushan pigs with similar initial body weight were randomly allotted into high-concentrate diet (high energy, HE) and high-fiber diet (low energy, LE) treatments for the determination of regulatory effects on productive performance, meat quality, and fatty acid content. Further, blood metabolomic, gut microbiota, and liver energy-related gene expression measurements were used to investigate the underlying mechanisms. Results showed that the LE treatment significantly increased ADFI while decreasing carcass weight, fat percentage, and IMF. Metabolomic results showed that the high-fiber treatment significantly down-regulated metabolites that participated in lipid metabolism such as cyclic ADP-ribose and hippuric acid, while up-regulated metabolites were mainly enriched in nitrogen metabolism such as DL-arginine and propionylcarnitine (p < 0.05). Microbial results showed relative abundances of Lactobacillus and Bifidobacterium are significantly proliferated in the high-fiber feeding treatments (p < 0.05). Transcriptomic results showed that genes mainly enriched into the lipid metabolism are significantly up-regulated under the high-fiber dietary treatment (p < 0.05). Conclusion: higher dietary fiber significantly reduced dietary energy provision, effectively decreased the backfat and abdominal fat content of Yushan pigs through proliferating intestinal fiber-degradable bacteria, and up-regulating the hepatic lipolysis-related gene expression.

Effect of fatty acid composition on the volatile compounds of pasteurized milk during low-temperature storage

The change in milk fat during storage greatly influences its flavor. This study investigates the effect of fatty acid composition on milk flavor by analyzing volatile compounds in pasteurized whole milk (PWM) and pasteurized skim milk (PSM) during storage at 4 °C. 33 types of volatile compounds were detected and the content of ketones was highest, followed by esters and aldehydes. Based on variable importance in projection and relative odor activity value, 2-hexenal dimer, acetic acid ethyl ester dimer, acetic acid ethyl ester, and butanal were identified as the key differential volatile compounds. These compounds were found in higher concentrations in PWM than in PSM, indicating a close relationship with the changes in the fatty acid composition of milk fat. Among 11 fatty acids detected in PWM, the content of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) decreased by 0.69 % and 49.1 %, respectively, while the content of monounsaturated fatty acids increased by 46.8 % during 15 days storage, which suggests that the oxidation of SFA and PUFA contributed more to the volatile compound formation. Correlation analysis between fatty acid composition and volatile compounds found that fatty acid C18:2 and C16:0 were strongly associated for 2-hexenal, acetic acid ethyl ester, and butanal. These fatty acids were mainly derived from neutral lipids or phospholipids. These findings provide a new perspective for the formation pathway of milk flavor.

Consequential Effect of Intake of Fatty Acid through Milk and Butterfat (Ghee)

Milk fat is observed to have high nutritional properties and other health benefits. The fat in milk is the most complicated natural fat since it comprises over 400 distinct fatty acids. The saturated fatty acids present in milk account for approximately 70% by weight (5). The most important fatty acid from a quantitative viewpoint is palmitic acid (16:0), which accounts for approximately 30% by weight of the total fatty acids. Myristic acid (14:0) and stearic acid (18:0) make up 11 and 12% by weight, respectively. Oleic acid is the major unsaturated fatty acid present in milk. The fatty acid composition of milk fat determines its nutritional value. The fatty acids found in milk vary in terms of their structure, cis or trans isomers, amount and location of double bonds, and chain length. The chemical makeup and content of the fatty acids present determine the physical and nutritional characteristics of the fat. The fatty acids in milk also have nutritional value and offer certain health advantages. Eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and other polyunsaturated fatty acids are considered to help prevent coronary artery disease (CAD) and other age-related neurodegenerative illnesses. Many of these therapeutic properties are unknown even today. The impact of fatty acids on human health is a topic that is always under dispute. Here we discuss how fatty acids act in terms of human health. Regulations have been implemented to ensure reduced risk due to the intake of fatty acids like trans fatty acids. Trans fats can increase the risk of CHD.

Fat and fatty acid composition of selected regular and healthy fast foods in Amman, Jordan

Fast food is a food that is timely and easily prepared and consumed. Generally, it is made of cheap and low nutritional value ingredients. The aim of this study is to determine the fat and the fatty acid composition of regular and healthy fast foods in Amman, Jordan. Thirty-six samples of different fast-food items were collected from three regular fast-food restaurants. Twelve samples were bought from a healthy fast-food restaurant. The results showed that the highest fat content among regular samples was in chicken burger (CB) 12.022% but it was the lowest in turkey sandwich (T) 5.13%. Total fat was lower in healthy items. The highest amount of fat was in healthy chicken pizza (IPH) 6.62%, while baked potato (BP) showed the lowest fat content (0.27%). Halloumi sandwich (H) recorded the greatest level of saturated fatty acids (SFA) 67.01%, yet the lowest was in beef shawarma (BS) 28.30%. Healthy halloumi (HH) recorded the greatest level of SFA (69.45%) where it was the lowest in BP (20.60%). The greatest monounsaturated fatty acids (MUFA) content was in BS (42.88%), however its lowest content was in cheese pizza (EP) 26.31%. The highest content of MUFA was in healthy chicken fajita (HCF) 55.33% while its lowest was in HH (27.24%). The highest polyunsaturated fatty acids (PUFA) content was recorded by chicken shawarma (CS) 34.45% where it was the lowest in H (5.29%). The highest PUFA content was in samples containing meat. The greatest PUFA content was recorded in healthy turkey (HT) 38.01%, whereas it was the lowest in HH (5.20%). The highest level of trans fatty acids (TFA) was observed in French fries (FF) (0.72%), while its lowest amount was in chicken burger (CB) (0.12%). The highest TFA level was in HT (0.86%) while its lowest amount was in BP (0.11%). The ω-6/ω-3 in regular samples was from 5:1 for (CS) to 36:1 for (FF). Nevertheless, ω-6/ω-3 ranged from 1:1 to 22:1 for healthy beef quesadilla (HBQ) and HH in healthy samples. It was found that ω-6/ω-3 in healthy samples was lower than regular ones. The PUFA/SFA ranged 0.08 - 1.25 for H and BS. Whereas, the PUFA/SFA ranged 0.07 - 1.59 for HH and BP in healthy samples. Among the regular samples, the highest atherogenic index (AI) and thrombogenic index (TI) were in H (2.54 and 3.06). The lowest AI and TI were in BS (0.47) and CS (0.54). The highest AI and TI were in HH (2.91 and 3.46) in healthy samples, whereas the lowest AI and TI were in BP 0.26 and 0.49. Key words: Jordan, fast-food, regular, healthy, fat content, fatty acid composition

Effect of apple pomace degraded by Pleurotus ostreatus on growth and meat quality parameters of broiler chickens

The objective of this work was to compare the growth and physicochemical parameters of the meat of broiler chickens (Gallus gallus), fed with a supplemented diet (SD) consisting of 3% pleurotin, compared to those obtained when using a traditional diet (CD). Pleurotin is the remaining material from the biodegradation of substrates such as apple pomace used to cultivate the Pleurotus ostreatus fungus. The experience lasted 48 days and in the first eight days, the birds were divided into two groups of 24 individuals, one group for each treatment. On day 12, each initial group was subdivided into four experimental units (replicates) of 6 chickens each. The growth parameters measured were total weight gain (TWG), final live weight (FLW), carcass weight (CW), average daily gain (ADG) in weight, and feed conversion ratio (FCR). Physicochemical parameters such as pH, water content (WC), CIE color, total fat (TF), and fatty acid composition (FAC) were also measured. Statistical analysis was carried out through the t-Student independent samples test. FLW was on average 7.6% significantly higher with SD than with CD, however, no difference was detected in CW. The total ADG was 7.4%, significantly higher with SD while the FCR was 32.0% lower with SD than with CD. No significant differences were found in any of the meat quality parameters measured for the same piece. Despite these latest results in terms of meat quality, it is concluded that the increase found in total ADG and FLW, and an improvement in FCR values with SD favor the use of this amendment in chicken rearing. In addition, the introduction of the by-product of the juice industries of the Río Negro Valley in other production cycles, such as edible mushrooms production and a supplement for bird diets (pleurotin), promotes a circular bioeconomic mechanism.

Composition and fatty acid profile of milk from cows fed diets supplemented with raw and n-3 PUFA-enriched fish oil

Dietary supplementation of ruminants with fish oil is a strategy for favorably modifying the fatty acid composition of milk fat. This study investigated the effect of supplementing cows’ diet with fish oil after low-temperature crystallisation (LTC-FO) compared to its raw form (FO) on milk yield, milk components (fat, protein, and lactose), and milk fatty acid profile. Twenty-four mid-lactating multiparous Polish Holstein–Friesian cows fed a total-mix ration were randomly assigned to two homogeneous groups (n = 12 cows each) and supplemented with LTC-FO or FO at 1% of dry matter. Milk samples were collected on days 14 and 30 of the 30-day experiment. No significant differences between the groups in terms of milk yield, milk protein, and lactose content were found, however, the fat yield and content decreased in the LTC-FO group. Milk fat from cows in the LTC-FO group contained significantly higher levels of C18:1 trans-11, C18:2 cis-9, trans-11, C18:3n − 3, C20:5, and C22:6, and lower levels of saturated fatty acids compared to the FO group (p < 0.05). Therefore, LTC-FO may be a more efficient feed additive than FO and may serve as a practical way to modify the fatty acid composition of milk fat.

Morphometric traits, carcass characteristics and biochemical composition of meat between local and synthetic Algerian rabbit genotypes

The aim of this research was to study the genetic and sex effects on morphometric traits, carcass characteristics and biochemical composition of rabbit meat of two Algerian breeds, local population and synthetic line (ITELV2006). For this purpose, 60 animals (30 per group) from 90 d of age were used. The body weight and the morphometric traits recorded were determined using a digital weighing scale and flexible tape. At slaughter, carcass traits, and biochemical meat quality characteristics such us protein, fat, ash, moisture content and fatty acids composition were measured. The results obtained revealed that the synthetic line has higher values of morphometric measurements than the local breed. The sex factor and the interaction genotype X sex had a significant effect only on chest circumference (P &lt; 0.05). It is also observed, that the majority of carcass characteristics were more affected by genetic than by genetics. Which body weight at slaughter of males and females derived from synthetic lines were 41% and 22% higher than local rabbits respectively. Furthermore, the new line displayed a good meat yield (60%) with a higher mean value (+ 5%) of dressing out % rather than the local one. Regarding, the proximate biochemical composition of meat, the synthetic line has shown also the highest content of protein and fat (P &lt; 0.05). Concerning with fatty acids profile; the local breed exhibited the highest content of n3 and n6 polyunsaturated fatty acids (n3 and n6 PUFAs), consequently, the lower value of n-6: n-3 ratio (9.82) and the highest value of polyunsaturated fatty acids to saturated fatty acids (PUFAs/SFAs: 0.73). Finally, it should be emphasized that the relevant differences recorded in this experiment are assumed to be primarily genetic, thus, sex might be regarded as a minor factor. The synthetic showed better characteristics due to its genetic potential. Therefore, it is recommended to be used for Algerian meat production.

Influence of Animal Nutrition on Milk Quality With Special Reference to the Fatty Acid Composition of Milk Fat

The aim of this study was to compare the composition of fatty acids (FA) present in raw milk. The variable factor that was used was the type of food that was fed to the cows from which milk was collected and time of year. Special attention was paid to the FA factor important in human nutrition. The animals from which the raw material was collected were kept in a traditional system. i.e. in an alcove-pasture system (farm A) and in an alcove system with the use of food delivered by a mixer feeder wagon (farm B). The study material consisted of collected milk, which was tested in 12 replications at each farm during the winter as summer season in 2019. The FA content showed variability for cows grazed on a pasture farm in the summer compared to little changes in the FA obtained from cows fed on the TMR feeding system. The FA content showed variability for cows grazed on a pasture farm in the summer compared to little changes in the FA obtained from cows fed on the TMR feeding system. In general, the study showed that the choice of feed and the season in which the animals are fed are important, as these factors affect milk fat (fatty acid) and, more specifically, have an impact on the overall quality of the milk.

Smoltification, seawater performance, and maturation in Atlantic salmon (Salmo salar) fed different fat levels

IntroductionThe use of recirculating aquaculture systems (RAS) to produce Atlantic salmon smolts has resulted in exceptionally high fish growth rates. However, there are potential negative trade-offs between fast growth and key physiological processes, such as inadequate smoltification and early sexual maturation, which can both be linked to body energy reserves.MethodsThis study determined the effect of i) dietary fat levels on Atlantic salmon whole-body fat and fatty acids composition, growth performance and smoltification and ii) a previous dietary regime on seawater growth performance and male early sexual maturation. In freshwater RAS, salmon parr (~19g) were fed 3 fat levels (20, 24, and 28%) over a 14-week period at 12°C. Subsequently, in seawater flow-through systems, smolt (~96g) were fed a control diet (26%) for 12 weeks at 2 temperatures (12 and 16°C).ResultsDietary fat levels resulted in differences in k-factor, fish whole-body fat and fatty acids composition; the low fat diet resulted in fish with a 23% lower whole-body fat when compared to the other two dietary groups at the end of the freshwater phase. These differences in whole-body fat faded at the end of the seawater phase. During the freshwater phase, all three feeds resulted in a comparable growth performance and smoltification indicator values, including k-factor, gill Na+, K+-ATPase, blood serum chloride and smolt index score. In contrast, water temperature resulted in fish body weight differences, where groups reared at 16°C were larger than those reared at 12°C. Nevertheless, both temperature regimes supported a similar thermal growth coefficient. Smolts grown at 16°C showed a higher level of the sex steroids androstenedione compared to those at 12°C. However, 11-ketotestosterone and testosterone levels did not differ despite a trend for higher levels at 16°C. Furthermore, testis histology at the final sampling indicated that some individuals showed initial signs of maturation (stage 3).DiscussionIn conclusion, varying dietary fat levels (20 - 28%) during the freshwater phase did not influence smoltification or male early sexual maturation during the subsequent grow-out phase. However, a temperature increase from 12 to 16°C resulted in larger fish and appeared to stimulate early male maturation in some fish individuals.

The effects of age of castration on carcass characteristics, meat quality and fatty acid profile of finishing South African Mutton Merino lambs

This study compared the effect of either keeping South African Mutton Merino (SAMM) ram lambs intact, or castrated with age applicable methods on their carcass characteristics, meat quality and fatty acid composition of subcutaneous fat (SCF) and intramuscular fat (IMF). Ten lambs per treatment were castrated early at one week of age (EAR) with an elastrator band (4.4 kg ± 0.78 kg: mean ± SD), another 10 lambs at eight weeks of age (late castration - LAT) with a burdizzo (23.6 kg ± 2.26 kg: mean ± SD), whereas another ten lambs were left intact (CON). The two castration methods used were based on cost, ethical prescriptions and to mimic commercial operations. The lambs were housed individually in 30 pens (1.404 m2) for the duration of the study. Animals were housed on an elevated slatted wooden floor in the same metabolic building with an extractor fan to promote ventilation. At the start of the feeding trial, the age of the lambs was on average two and a half months with a live weight of 24.3 kg ± 4.10 kg (mean ± SD). The lambs were fed a standard commercial finishing diet for 67 days and slaughtered when they reached approximately 44.2 kg ± 6.35 kg (mean ± SD) live weight. After slaughter, carcass characteristics (cold carcass) and meat quality were evaluated. The left 3-rib cut was dissected (9th through 11th rib) and the muscle percentage for CON lambs was higher compared to both EAR and LAT lambs. Therefore, CON lambs produced leaner carcasses compared to EAR and LAT lambs. Castration status had no effect on meat Warner-Bratzler shear force (WBSF), consumer sensory analysis nor colour. For proximate composition, CON lambs had higher moisture compared to LAT lambs while LAT had higher dry matter compared to CON lambs. Both, EAR and LAT lamb’s meat had higher organic matter compared to CON lamb’s meat, but these differences were negligible. For IMF in the longissimus thoracic et lumborum muscle, CON lambs’ meat had higher total PUFA, α-linolenic acid, total PUFA n-6, linoleic acid, PUFA:SFA ratio and PUFA:MUFA ratio than meat from both EAR and LAT lambs. Eicosapentaenoic acid (EPA) and total PUFA n-3 were both higher for meat from CON lambs than LAT lamb’s meat, while palmitic acid and conjugated linoleic acid (CLA) were higher for EAR lamb’s meat than CON lamb’s meat and EAR lambs than LAT lamb’s meat, respectively. For SCF, CON lambs had higher heptadecenoic acid and linolelaidic acid than LAT lambs. The calculated atherogenicity index (AI) of SCF was higher for LAT lambs compared to CON lambs. Limited effects of castration age on the possible health benefits of SAMM lamb meat were proven in the current study. It is however suggested that for a higher production response and carcass muscle content, to either keep SAMM rams intact or at least postpone castration for as long as possible.

Study of the influence of cow breed on the fatty acid composition of milk fat and the characteristics of its melting

Study of the influence of cow breed on the fatty acid composition of milk fat and the characteristics of its melting

Влияние пребиотических добавок на состав и свойства курдючного жира баранчиков калмыцкой породы

Purpose. Study of the influence of prebiotic feed additives on the physicochemical parameters of fat-tail fat of Kalmyk breed rams. Materials and Methods. When fattening animals using lactulose-containing additives in their diets, the generally accepted VIJ method was used, and the phyco-chemical properties and composition of fat-tail fat were carried out in certified laboratories according to the methods provided for by GOSTs. The resulting digital material was processed using the statistical package Microsoft Excel, and the reliability of the data was checked using the Student's criterium. Results. Feeding prebiotic additives “Laktuvet-1” and “LaktuSuper” to fattening rams affected the melting point of fat-tail fat of both 4- and 7-month-old animals. A decrease in the melting temperature of fat was recorded in experimental group I by 0.14 and 0.26°C (P≤0.05), in experimental group II – by 0.21 and 0.32°C (P≤0.01) compared with the control group. The iodine number of fat significantly increased in animals of the experimental groups of 4 months of age by 0.39 (P≤0.05) and 0.51 (P≤0.05), of 7 months of age – by 0.58 (P≤0.05). 01) and 0.76 (P≤0.01) compared to the control group. In the fat-tail fat of 4-month-old rams, compared with the control, the content of unsaturated fatty acids increased in experimental group I by 1.72% (P≤0.05), essential fatty acids in experimental group II – by 2.26% (P≤0.01), the total level of saturated fatty acids decreased in both experimental groups. At the age of 7-month rams in experimental groups I and II, among monounsaturated fatty acids, a significant difference compared to the control was obtained only in the content of oleic acid in fat-tail fat, which was 0.34 (P≤0.05) and 0.42% (P≤0.01). The amount of unsaturated fatty acids significantly exceeded this indicator in the control group by 0.53 (P≤0.01) and 0.83% (P≤0.01). The decrease in the amount of saturated fatty acids in the experimental groups was ensured by a significant decrease in the content of palmitic acid in fat-tail fat by 0.31 (P≤0.05) and 0.44% (P≤0.01) and stearic acid by 0.20 (P≤0.05) and 0.27% (P≤0.05) compared to control. Conclusion. The feed additives “Lactuvet-1” and “LactuSuper” had an effective effect on the composition and physicochemical properties of fat-tail fat of fattening rams. The active substances of prebiotic additives helped to reduce the melting point and improve the chemical and fatty acid composition of tail fat.

Genome-Wide Association Study of Maternal Genetic Effects on Intramuscular Fat and Fatty Acid Composition in Rabbits.

Maternal genetic effects (MGE) could affect meat quality traits such as intramuscular fat (IMF) and its fatty acid composition. However, it has been scarcely studied, especially in rabbits. The objectives of the present study were, first, to assess the importance of MGE on intramuscular fat and fatty acid composition by applying a Bayesian maternal animal model in two rabbit lines divergently selected for IMF. The second objective was to identify genomic regions and candidate genes of MGE that are associated with the traits of these offspring, using Bayesian methods in a Genome Wide Association Study (GWAS). Quantitative analyses were performed using data from 1982 rabbits, and 349 animals from the 9th generation and 76 dams of the 8th generation with 88,512 SNPs were used for the GWAS. The studied traits were IMF, saturated fatty acids (total SFA, C14:0; myristic acid, C16:0; palmitic acid and C18:0; stearic acid), monounsaturated fatty acids (total MUFA, C16:1n-7; palmitoleic acid and C18:1n-9; oleic acid), polyunsaturated fatty acids (total PUFA, C18:2n-6; linoleic acid, C18:3n-3; α-linolenic acid and C20:4n-6; arachidonic acid), MUFA/SFA and PUFA/SFA. The proportion of phenotypic variance explained by the maternal genetic effect ranged from 8 to 22% for IMF, depending on the model. For fatty acid composition, the proportion of phenotypic variance explained by maternal genetic effects varied from 10% (C18:0) to 46% (MUFA) in a model including both direct and additive maternal genetic effects, together with the common litter effect as a random variable. In particular, there were significant direct maternal genetic correlations for C16:0, C18:1n9, C18:2n6, SFA, MUFA, and PUFA with values ranging from -0.53 to -0.89. Relevant associated genomic regions were located on the rabbit chromosomes (OCU) OCU1, OCU5 and OCU19 containing some relevant candidates (TANC2, ACE, MAP3K3, TEX2, PRKCA, SH3GL2, CNTLN, RPGRIP1L and FTO) related to lipid metabolism, binding, and obesity. These regions explained about 1.2 to 13.9% of the total genomic variance of the traits studied. Our results showed an important maternal genetic effect on IMF and its fatty acid composition in rabbits and identified promising candidate genes associated with these traits.

Changes in the Lipid Metabolism of the Longissimus thoracis Muscle in Bulls When Using Different Feeding Strategies during the Growing and Finishing Phases.

The objective was to evaluate the supplementation strategy's effect on beef cattle during the growing phase and two systems during the finishing phase. One hundred and twenty young bulls were randomly divided in a 2 × 2 factorial design to receive either mineral (ad libitum) or protein + energy (3 g/kg body weight (BW)/day) during the growing phase and pasture plus concentrate supplementation (20 g/kg BW/day) or feedlot (25:75% corn silage:concentrate) during the finishing phase. Feedlot-fed bulls had meat (Longissimus thoracis-LT) with a higher content of lipids and saturated and monounsaturated fatty acids and a greater upregulation of stearoyl-CoA desaturase and sterol regulatory element-binding protein-1c than animals that fed on pasture (p < 0.05). On the other hand, pasture-fed bulls had meat with a higher content of α-linoleic acid, linolenic acid, and n6 and a greater n6:n3 ratio compared to the feedlot-fed group (p < 0.05). In addition, meat from pasture-fed bulls during the finishing phase had 17.6% more isocitrate dehydrogenase enzyme concentration than the feedlot group (p = 0.02). Mineral-fed and pasture-finished bulls showed down-regulation of peroxisome proliferator-activated receptor gamma (p < 0.05), while the bulls fed protein + energy and finished in the feedlot had higher carnitine palmitoyltransferase 2 expression (p ≤ 0.013). In conclusion, mineral or protein + energy supplementation in the growing does not affect the fatty acid composition of intramuscular fat of LT muscle. In the finishing phase, feeding bulls in the feedlot upregulates the lipogenic genes and consequently improves the intramuscular fat content in the meat.

Insight into the effect of microwave treatment on fat loss, fatty acid composition and microstructure of pork subcutaneous back fat

In this study, the effects of different microwave treatment times (10, 20, 30, 40, 50, and 60 s) on fat loss, fatty acid profile, lipid transfers, and microstructure of pork subcutaneous back fat (PSBF) were investigated. Results showed that the fat loss of PSBF after microwave treatment for 60 s was significantly increased (53.31%). Microwave treatment increased the proportion of saturated fatty acids but reduced the relative content of monounsaturated and polyunsaturated fatty acids. Cryo-scanning electron microscopy, ordinary optical microscope and confocal laser scanning microscope analysis demonstrated that microwave treatment facilitated a large outflow of fat from the adipocytes, and the increasing and then decreasing changes in the size of individual adipocytes. Magnetic resonance imaging enabled the visualization of fat migration of PSBF. Overall, PSBF can be used as a biological model to evaluate the effect of microwave treatment on the change and migration mechanism of fat.

Effect of hydrophobic sucrose esters with different fat acid composition and esterification degree on whipped cream properties

The properties of whipped cream rely on fat droplets partial coalescence phenomena occurring during the whipping process. Sucrose esters, as environmental compatibility lower-molecular-weight emulsifiers can modify partial coalescence by regulating both fat crystallization and interfacial properties due to their different fatty acid composition and esterified degree. In this study, we investigated the effects of five hydrophobic sucrose esters (L195, O170, S170, S370, and S570) with different fatty acid compositions (lauric acid, oleic acid and stearic acid) and esterification degrees (monoesters content from 1% to 30%) on whipped cream properties by analyzing fat crystallization inside droplets and oil/water interfacial properties. First, the crystallization profile and microstructure of fat at bulk and emulsion states were also assessed to characterize fat crystallization properties. Additionally, changes in interfacial tension and rheology during cooling were performed to evaluate oil/water interfacial properties. Finally, we investigated the influence of sucrose ester types on emulsion and whipped cream properties. The smaller size of fat crystals inside fat droplets and the presence of stronger interfacial layers induced by S170 (HLB 1, Sucrose monoester<1%, stearic acid 70%), led to the formation of a more homogeneous fat partial coalescence network in whipped cream, resulting in enhanced firmness and stability. The mechanisms behind the effects of fat crystallization and interfacial properties, particularly interfacial crystallization behaviors, on the properties of whipped cream were thoroughly examined and discussed. The results provide theoretical guidance for the application of hydrophobic sucrose esters or lower-molar-weight emulsifiers in whipped cream systems.

Animal performance and meat quality of two slow-growing chicken genotypes fed insects reared on municipal organic waste

Abstract To keep up with increasing demand for animal protein, alternative protein sources will need to be included in current animal production systems. The efficient growth of Hermetia illucens larvae combined with municipal waste as a substrate has the potential to increase the sustainability of protein feed production. Therefore, this study partially substituted soymeal with H. illucens larval meal (reared on municipal waste) in broiler diets to determine the effect on slow-growing broiler (ISA-JA-757 and Les Bleues) production. Growth and slaughter performance, as well as animal welfare and meat quality parameters were evaluated. No influence of H. illucens larvae meal in the diet was found for weight gain, feed efficiency and slaughter performance. Animal welfare was also not influenced by diet. Fatty acid composition of intramuscular fat was influenced by the inclusion of H. illucens in the broiler diets; however not uniformly across meat cut. Differences between animal genotype and animal sex often influenced parameters under investigation more than diet itself. Overall, H. illucens can be regarded as a suitable protein source in slow-growing broiler diets.